Pass the Garum offers up a taste of history by recreating Ancient Rome one recipe at a time. Come and eat like the ancients!
I am super excited to launch this new, India Series, along with the other two ongoing, Israel Series and Tree Nut/Nut Free Macaron Series which is on hiatus until the Fall season. To help me launch this series I asked the lovely, super young and super talented Kulsum (@JourneyKitchen) of Journey Kitchen to share some of our all time favorites, samosas. I can't really recall when Kulsum's and my paths crossed on twitterverse but what struck me the most was her unique Indian Bohra Cuisine which I hadn't heard of before. As Kulsum works full time and is finishing up her Masters degree, she also finds time to share with us some dishes from her Bohra heritage. Indian Date Pudding for one and the samosas filled with lentils that is more prevalent at her mom's home while growing up, as opposed to the widely popular spicy potatoes and peas. Thank you Kulsum and thank your husband too for the professional looking demonstration! :) Samosas make me extremely nostalgic. Not a potato filled ones but rather lentils and meat stuffed samosas which are a known delicacy of the little town I come from. Growing up, any feast or occasion had to include samosa. Mom starts her morning by making thin pastry from whole wheat flour which is similar to making roti. Two balls of dough are put together pressed at edges and then rolled out thinly. While its cooked on the hot griddle, the air fills and separates the two layer of pastry that were put together leading to two thin sheets of round pastry. Then, she makes the filling, slowly cooking the meat or lentils, chopping herbs, onions and eye balling the perfect amount of salt and other spices. We sisters along with mom would sit on a long cloth which is like a table cloth only that it’s put on the ground instead of table in the dining room. Mom watches her daily soaps while her hands as if trained to make samosas worked perfectly in making the samosa pockets and filling them. While she watched and chatted, we sisters would stuff ourselves with the rolled samosa and mom would lightly hit our hands to keep us off. She said it messes up her count. We never listened. Once more than 100 samosas were rolled up, she would get ready for deep frying them. We would follow her in the kitchen and eat the samosas as they came out of the oil, perfectly crisp, hot and golden. She would ward off us again, complaining how nothing will be left for the guests. We (and the major part of ‘we’ is me) never listened. And trust me, this are so pathetically moreish, you just won't realize how you eat a dozen. We always had guests asking for second and third servings. And somehow mom had mastered the art of always making enough so guest left satisfied. Fast forward to mom's dear daughter aka me, as much as I love them, I can't always find time to make everything from scratch. So I rely on frozen spring roll wraps as pastry which works wonderfully well here. My mom won't be very proud but my husband is. Which works at the moment. If you are thinking this is going to be difficult, let me tell you, the hands in the step by step tutorial are my husband’s. All these samosas in the picture are rolled by him. I just had to show him once how to roll them and then he was on his own! I don't know what that says about him (he's more capable in kitchen then I think?) but trust me, if he can make them, you surely can! Thank you Shulie for generously inviting me to your fabulous blog. I can't exactly remember how I connected to Shulie, but I remember well how generous in her words, kind in her attitude and encouraging she has always been to me. Lentil Stuffed Samosas - Dal ke Samose Makes 10-12 Ingredients For filling 1 cup toor dal/ split pigeon pea* 1/2 cup spring onions, finely chopped 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped 1 green chilly, finely chopped 1 tsp red chilly powder 1 tsp garam masala 1 tsp roasted cumin powder Salt to taste For Glue ¼ cup all purpose flour 3 tbsp water Pastry Ready to use spring roll wrappers (I used 4 square sheets and cut them into 3 inch rectangles) Note *You can also use moong dal i.e. split and husked mung beans which is more commonly used. Method Boil the dal in water until they are cooked through but still retain the shape. Completely drain the lentils so no water is left. For better results it helps to keep the lentils in sieve for 10 -15 minutes. Mix all the ingredients in the filling with a light hand so as to not break the lentils and keep aside. Mix the ingredients for glue and keep aside. Cut the spring roll wrappers into 3 inch wide rectangles. Cover it with a damp cloth while working with it so it doesn’t dry out. Cutting Pastry Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone. Fill about 2 tbsp of filling into the triangle and pressing it down with your finger. Once you fill the cone, take the bottom left corner up towards the right side. Then brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal. It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with the glue mixture. Heat oil in a wok and drop the triangles in it. They are done when light golden brown. Serve with ketchup. They freeze extremely well. So you can make in bulk and keep it in deep freezer and just thaw and fry them before serving.
Not your everyday vegetable stew ! Our Moroccan inspired spice blend adds a punch of flavor to this super comforting veggie filled dish
Korean style oyster pancake recipe
Instantly travel to France with these caramelized, buttery, and extra flaky pastries.
How to eat Perilla leaves and enjoy them in Korean cooking. 9 recipes to try at home from ssam bap to kkaennip jangajji!
If you like mulligatawny soup, or even if you don't like it that much, or you've never tried it, you have to try this recipe. This is the best mulligatawny soup recipe out there. Period. It's that good! Being a Seinfeld fan I've known about mulligatawny soup for a long while... Right, I learned about it...Read On →
This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed Capon Skin is #92178 here on RecipeZaar. You may also want to use the Kishka stuffing and the Capon skin, therefore combining the two recipes. If you have questions e-mail me: [email protected]
Middle Eastern cuisine may seem intimidating to try on your own in the kitchen, but with these 9 recipes you'll be an expert in no time.
Here's a selection of my favourite recipes, diets, meal plans and ingredients that I've tried and used myself so I can personally vouch for. Also, take a look at our free recipe eBook and recommendations and Workout Programmes You can also use our Home Nutrition and Fitness workout planner GPT created in ChatGPT4! Affiliate Disclosure:Please note that some of the links on this page may be affiliate links. This means that if you click on these links and make a purchase, we may earn a small commission, at no additional cost to you. As an Amazon Associate, we earn from
It's so good, you don't even need cheese.
6-8 servings depending on how much you stuff the cups (2 cups per person)
It's the perfect drink for summer.
Updated September 19th, 2020 This post might contain affiliate links. That means I may earn a small commission at no extra cost to you, if you buy through my site. Your support of my site is appreciated. If you are a big foodie like me you might be wondering what to eat in Lanzarote. In
A blog written by a history student who takes real, authentic recipes from historical cookbooks and puts them to the test in a modern day kitchen.
Thus far, all the recipes I have posted are tried and true family favorites. In fact, that’s what I intend to post most often! However, today I thought it would be fun to try a new recipe and…
Hi guys! I’ve been SO into trying Japanese style pasta, Wafu Pasta! When I went Japan, I bought so many cookbooks and I’m trying one by one some of those…
These light and fluffy pancakes are not only delicious but healthy too! The Greek yogurt provides the
If you’re looking for a delicious way to warm up during chilly winter days, I highly recommend trying this quick and easy-to-make restaurant-style Indo-Chinese Veg Hot and Sour Soup!
Spoiler, they're not bread.
A delicious, comforting, and powerful Ginger Turmeric Tea is the perfect way to start the morning when you have a cold and the perfect drink to enjoy before bed for a soothing non-caffeinated drink.
There are two things you should try over the next week or so, and that includes these stuffed cabbage rolls and running with your phone and keys in one hand and the leash to a two year old (aka very energetic) husky in the other hand. Just kidding, don't try the latter! I tried this balanci
Summer is flying by and I am feeling a little self-imposed pressure to get in all of the great Summer recipes I had planned on. I may not get them all in but it really would have been a shame if I didn't make this espresso granita with whipped cream. This is a really great
I am very much in favour of a bit of DIY at the table, and in my experience it’s always particularly popular with any children you might be feeding, too. Fajitas (properly pronounced “faheetas”, though we favour the Kath’n’Kim pronunciation “fadge-eye-ters” in my house) are a Tex-Mex joy, and although I am perfectly happy to acknowledge that this may not be an authentic rendition, I have tried to preserve the flavours and brio it’s had when I’ve eaten it on my travels. I’ve included a list of suggested accompaniments in the ingredients list (and do look at it before you go shopping for the wherewithal to make these) but I haven’t added salsa. So let me give you a trio of choices here. You can go for the tomato salsa that accompanies the Tortilla Lasagne, my Jumbo Chilli Sauce or that house favourite, Coriander/Cilantro and Jalapeño Salsa. But no one is going to come and knock at your door if you choose to go salsa-less! For US cup measures, use the toggle at the top of the ingredients list.
This savory and perfectly-spiced cauliflower salad is topped with Moroccan spiced chickpeas and a spicy tahini dressing. Put it all on a bed of peppery arugula, top it with almonds and pomegranates and you will have the salad of your dreams!
Make more money, have smoother shifts, impress your guests, and become an overall better bartender with these tips & tricks!
I found that this recipe is easy to follow, even for those who may not be experienced bakers. The steps are clear and simple, making it a fun and stress-free
Delicious jelly sweets to curb all of your sweet cravings!
