From time to time, I try to be a good brother. In the span of about a year, that has happened maybe twice. The last time I visited my sister Nicole in Berkeley was last Thanksgiving. I amassed enough guilt up until now that I went to go visit her again this weekend.
I think I mentioned in my regular blog that most of my family's tradition now is based on food. That also means that most of our interaction now is based upon food. I BARTed to Berkeley with my bike because I had sent links to my sister about ice cream places in Berkeley that got mentioned in MSNBC articles as some of the best ice creams places in the country. When I got there, we went to the farmer's market and got Himalayan food. Honestly, I couldn't tell the difference from Indian food, but it was good either way. After that, we biked to the ice cream place, which was good. We got back to her place, went down to the Berkeley marina, then back to her place to make dinner.
Probably for the best, Nicole is vegetarian, so eating with her means that she gets the first pass on recipes. The three things she came up with were orzo and potato parmesan, samosas, and edamame burgers. I haven't had samosas in awhile, so that was the pick.
The recipe takes more ingredients than I have available in my kitchen, but it wasn't too hard to make. The dough was pretty much just flour and yogurt. Having a mixing bowl is much better than using the rice cooker bowl.
The filling was mostly just potato, so there was some labor involved. Being the younger and less experienced sibling, that was my job. It all got mashed down with some seasoning and cooked in a pan with the peas and some sauteed stuff.
The last step is to fill. I'm not quite sure what the art to making samosa triangular is, and we didn't venture to find out. Instead, Nicole just rolled out circles, and I filled them like the fried dumplings we do at home. Except a lot bigger.
Usually samosas are fried, and you gotta love the taste of death. A good part of this receipe is that it actually calls for it to be baked, albeit with oil on the sheet.
I guess the other plus with baking and the flat shape is that the samosas were evenly cooked through. The last samosas I remember having were at the dining hall on campus, and although the outside was tasty and flaky, the middle was still cold. Such is frozen samosas thrown into a deep frier.
Nicole also made a yogurt-based dipping sauce that tastes pretty dilly. I think it's just a generic sauce, but it went well with the samosas.
They ended up pretty good. It probably could've been a little spicier, but the skin was well-cooked, and the filling was filling. It also made 18ish, I think, and with a side salad, I think a meal is maybe 2 of these. I think Nicole will be eating the rest all week, so these will last you awhile and feed many.
1 comments:
The recipe says to roll it out into circles and fold in half, it's not my fault they didn't turn out triangular.
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