Curry Samosas

This is something I've been wanting to make for a long time, but I kept on being put off because the recipe I had gotten from a teacher involved deep frying. Unless I'm really motivated, I don't like dealing with deep frying, despite how good deep-fried food is.

Today, I had a bit of inspiration. What if I baked the samosas instead of frying them? That would solve all my problems! A quick Google search confirmed that it was possible, and I got to work.

First, I made the curry. I make it more or less like all my other curries before, except instead of leaving it watery, I simmered it down to a thick consistency. Incidentally, I also used up a lot of leftovers that were laying about. In this curry, I put:

• leftover cooked potatoes
• leftover green beans that were stir-fried with small tofu pieces and a bit of tomato
• 1 carrot, diced finely
• 2 tomatoes, diced
• some ginger, cumin seeds, dried chili
• curry powder

After cooking the curry, seasoning it to taste, then letting it cool, I took out some thawed spring roll wrappers. Each of these were cut in 3 and left between folds of a clean, damp towel. Then I put a bit of curry, folded it into triangles, then put them in a greased baking pan. Brushed the tops with a bit of olive oil, then baked it at 205°C (400°F) for about 24-25 minutes.

For the raita (salad), I simply grated some cucumber, added plain yogurt, and seasoned with a bit of salt and pepper. This salad adds a refreshing note after the heavier samosas (due to the potatoes and the heat).

Here is a picture of my first batch. They're not so pretty since I hadn't gotten the hang of folding the samosas just right, and the spring roll wrappers were not dampened enough and kept on breaking.

And an unedited picture (I only edit the lighting and colors a bit) of the samosas before I took a bite out of one to show how it looks inside:

Potato salad

Potatoes were starting to grow things out of their buds... way time to eat them. I didn't what to make for dinner anyways.

Am I going to start blogging my college meal every day? I don't think so. Just these days, I'm getting some kind of food creativity/motivation, so I keep on doing things that are more than simply veggies and rice.

And I'm posting this more more for me to be able to find the dressing recipe again if needed.

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RECIPE

  Ingredients (amounts according to how much is required)

• potatoes
• carrot(s)
• cucumber (leftovers from yesterday's sushi night)
• 1 tsp mustard
• 1/2 lemon's juice
• 1 tbs mayonnaise/vegenaise
• salt and pepper, to taste

  Procedure

1. Dice potatoes, carrots (smaller than potatoes), slice cucumbers however you ant.
2. Steam or boil potatoes until tender. Steam or boil carrots until just cooked.
3. Refrigerate carrots and potatoes until cold.
4. Mix with cucumber slices.
5. In a bowl, mix mustard, lemon juice, mayonnaise, and season to taste. Multiply quantities as required.
6. Mix into the potato salad, careful to not mash the potatoes.

Norimaki (sushi)

When I have mozzarella and avocados, the first thing I think of is that I can make sushi with it. Like I've mentioned before, it has somehow become normal to put strips of mozzarella in my sushi...

I really liked the arrangement of the plate today, so I decided to make a blog post about it =D

Clockwise from the top left: cucumber, tofu, carrot, avocado, and mozzarella.

For a simple make-it-yourself dinner, we just set out the nori sheets cut in half, rice (black rice this time), cut up ingredients, and wasabi and soy sauce, and each of us rolls our own. I usually make a roll, cut in 4, and then eat it dipped in soy sauce and wasabi powder.

The two end pieces are not as pretty, but the middle pieces are nice! ^_^