John and I were back at Southern Season’s Cooking School last week, this time as guests not volunteers. We took an Indian dinner class that was wonderful:
For appetizers we made Potato and Pea Samosas
The salad was Braised Beet Salad and Ciantro Vinaigrette
Main course was Chicken Vindaloo over Garam Masala Scented Rice Pilaf
And dessert was Chai Poached Pears with Cardamom and Orange Creme Anglaise
Here’s the recipe for the Potato and Pea Samosas:
2 cups flour
1/4 tsp kosher salt
1/4 cup ghee
4-6 Tbl water
Combine flour and salt. Add ghee to flour mixture. Rub between fingers until mixture is flaky. Add enough water to create a dry dough. Knead dough by hand until it is smooth and elastic. Cover with plastic wrap and let rest at least 30 minutes.
2 Tbl ghee
1/2 red onion, small dice
1/2 serrano chili, seeded and minced
2 cloves garlic, grated
2 inch piece of ginger, peeled and grated
1 Tbl curry powder
1 and a half pounds Yukon gold potatoes, boiled, peeled and cut into 1/4 inch dice
1 cup frozen petite peas, thawed
1/2 lemon, juiced
1/4 cup cilantro, finely chopped
Kosher salt, to taste
Heat a medium saute pan over medium heat. Add ghee, onion and serrano and saute until onion is lightly browned and beginning to soften.
Add garlic, ginger and curry powder. Stir to coat onion mixture completely with spices and cook until spices are toasted and fragrant, about 1-2 minutes.
Add potatoes, peas, lemon juice and cilantro. Gently fold all ingredients together, being careful not to overmix. Season to taste with salt and more curry powder if necessary. Allow to cool completely.
Meanwhile cut the samosa dough into 8-10 pieces. Keep any dough that you are not working with covered so it doesn’t dry out.
Working with one piece at a time, roll the dough out until it is very thin. About a 6-inch circle. Cut each circle in half. With each half, form a cone, fill with a tablespoon of filling and seal shut.
Heat a deep fryer to 325 degrees. Fry until brown on both sides. Serve warm with red onion raita or mango chutney.