Maudy's Cooking Journal!

When I first came to the US, hubby took me to restaurants that sold "weird taste" food. Among them were Mexican and Indian restaurants. At that time, I was still adapting with American food, let alone tasting other "weird" food. But, following my mom and dad who always teach me to be open minded, I didn't hate those food and didn't stop trying. Now, Indian food is our favorite food. Everytime we want to eat out, we always pick Indian restaurant until one of us reminds the other that we just go there a week ago

Now curry powder, amchur powder, chilli powder and garam masala save my life on my busiest days that are always available in my kitchen kabinet. Those are spices that make foods taste so rich even for food that contains no meat, meat broth, nor butter.

Those are what I used to make samosa for church potluck this noon. Initially I didn't dare to call it samosa, since it might violate some of samosa's principles But, this is my blog, I can call my cooking whatever I want, can't I? Heehee...

Maudy's Version of Samosa
Samosa Filling:
5 potatos, peeled and cubed
1 onion
2 carrots, cubed
1/2 cup sweet peas
3/4 tsp curry powder
1/2 tsp amchur powder
1/4 tsp chilli powder
1/4 tsp garam masala
salt and pepper to taste

In a large saute pan or skillet, heat 2 Tbs vegetable oil over medium-high heat. Add potato and onion. Give 1/4 cup water and put the lid on until potato is soft. Add carrots and sweet peas and the rest of the ingredients. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.

Samosa crust:
Dough1:
175g plain flour
25g icing sugar
50g cold butter
40ml water

Dough 2:
120g plain flour
90g cold butter

Mixed dough 1 and dough 2 separately. Let them rest for 30 minutes. Wrap dough 2 with dough 1. Flatten the dough using rolling pin carefully. Do it in a cold room, so butter doesn't melt. Roll the dough like making sushi then flatten using rolling pin one more time. Roll the dough again then cut into 20. Flatten every cut using rolling pin. Make sure the middle is thicker that the side.
Fill the dough with samosa filling. Bake at preheated oven 350'F for 30 minutes. Broil for 5 minutes (optional).

Actually, I didn't like Indian food the first time I tried it because of it's too strong taste. But, hubby never gave up to take me to his favorite local Indian restaurant in town. Now, I love it so much. One of my favorite is the leavened flat bread called naan. I like to dip this bread to any Indian vegetable soup. That's another way to clean my plate without washing it This original recipe calls for all-purpose flour, but I substitute half with whole-wheat flour.




Basic Oven-Grilled Leavened Bread

Dissolve:
2 tsp active dry yeast
1 tsp sugar
to:
1/4 cup warm water

Mix in:
1/2 cup notfat plain yogurt whisked until smooth (I used milk because I didn't have yogurt)
2 Tbs vegetable oil

Place in a mixing bowl and mix using electric mixer:
1 cup all-purpose flour or bread flour
1 cup whole wheat flour
1/4 tsp salt
Pour the yeast and yogurt mixture, mix until the whiskers are clean.
Move the dough to a flour-dusted flat surface, knead the dough until smooth and elastic.
Let it rise in warm place for about 3-4 hours or until double in volume.

Preheat the oven to broil, and place an empty tray inside the oven.
Divide the dough equally into 12 balls, roll each ball to oval shape.
Transfer the oval dough to the empty tray that is already in the oven. Keep eye on the dough, because it will turn brown immediately (about 1 minute). With a spatula, carefully, turn each naan over and cook until the other side is golden (about another minute).

Transfer naan bread to a platter, baste lightly with:
1/4 cup melted butter (I didn't use it)

Serve hot for better taste.