Samosa

Ingredients
Filling
2-3 Tbsp oil
1 small onion, finely chopped
250g peeled potatoes, boiled and cut into small cubes
1/2 cup peas
1/2 tsp dried ground hot red chilli
1/2 tsp cumin
1/2 tsp garam masala
1 tsp ground coriander
1 tsp salt


Dough
1 cup white flour
1/2 tsp salt
2 Tbsp sunflower oil
6-8 Tbsp water


Method
Heat the oil in a frying pan over a medium heat.  Add the onion and cook until soft, add the spices and stir for a few seconds.  Add the potato and peas, cook stirring occasionally for 4-5 minutes until well combined.  Set the filling aside to cool.


Mix the flour and salt.  Add the sunflower oil, then gradually add the water as required to make a smooth pliable dough, knead the dough for a few minutes.  Cover the dough with a damp cloth and set aside to rest for about 20 minutes.


After the dough has rested, knead it for a minute then divide the dough into four equal size balls. Roll each ball out into a 8" circle, then cut each circle in half.  Take one of the semicircles and moisten the cut edge with a little water.  Pick the semicircle up with both hands and seal the cut edges together to form a cone shape.  Hold the cone in one hand with the sealed edge facing you.  Add 2-3 Tbsp of the filling, press the filling in lightly with your fingers.  Moisten the edges of the cone that are facing you with a little water.  Fold the cut edge over the filling, then fold the top edge over to form a triangle shape, press the over lapping edges together to form a seal.


Continue filling the remaining samosas.


Heat a deep fryer to 180C.  Cook the samosas for about 4 minutes, turning once until they are light golden and crisp.  Drain and serve with tamarind chutney or your favorite dipping sauce.


Serves
Makes 8 samosas

Shahi Tofu

Ingredients
300g tofu, cut into 1" cubes
12 cashew nuts
1/2 can chopped tomatoes
1" piece of ginger, finely chopped
2-3 Tbsp oil
1/2 tsp cumin seed
1/8 tsp asafetida
2 bay leaves
1/2 tsp turmeric
1/2 tsp paprika
1 tsp ground coriander
2 tsp dried ground hot red chilli
1 tsp sugar
1/2 cup soy yoghurt or soy milk
1/2 cup water
1 tsp salt
1/4 tsp garam masala
1 tsp dried coriander leaf


Method
Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.


In a blender, finely grind the cashews, set aside.  Blend the tomatoes and ginger into a puree, set aside.


Heat the oil in a large saucepan over a medium heat.  When the oil is hot add the cumin seeds, as the cumin seeds crack, add the asafetida and bay leaves, stir for a few seconds.  Add the pureed tomato, turmeric, paprika, ground coriander and chilli.  Cook the sauce for 2-3 minutes, stirring occasionally, until it has reduced its volume by half and the tomato starts to separate from the oil.  Add the cashew powder, sugar and yoghurt, cook for 1-2 minutes, then add the water and salt, allow the sauce to come to a boil. Add the tofu, cover the pan, and simmer over a medium low heat for about 10 minutes, until the sauce has thickened slightly, and the tofu has absorbed all the flavor.  Add the garam masala and coriander leaf, mix well and serve.


Serve with basmati rice and your favorite bread.


Serves 2