A luxurious feast… can’t believe we pulled it off! The samosas were nearly as good as any I’ve ever had, the stew and mango dipping sauce offered up unique and tasty flavors that have deepened over the past few days, and the pudding was a fragrant and delicious treat!
I modified a recipe for Jhalfaraazi, reprinted from Vegetarian Gourmet, mainly adapting the seasonings to what I had available and incorporating the wonderful abundance of tomatoes we currently have. The rice pudding was also modified from the India Snacks site. The samosas were inspired by a fantastic recipe from Holy Cow, merged with the samosa recipe given in the Moosewood Cookbook. I did find the dough just a tad bit difficult to work with, because it was so elastic that it would just bounce back nearly to its original shape after it was rolled out, so it ended up a bit thicker than I would have liked. We dipped into a mango sauce straight from The Daily Dish.
Sorry, once again I don’t have proportions for all of these, since I did the usual eye-it-as-I-go for a lot of it.
4 cups flour
1/4 cup oil
2 tsp. salt
Cumin, coriander, curry powder ginger, and cayenne
Boil potatoes until soft. Meanwhile, mix flour and salt. Mix in oil to form crumbs, then knead in water a little at a time just until you have a stiff dough. Cover and set aside. Sauté garlic for a minute, then add potatoes. peas, and spices and cook for a couple more minutes to let flavors meld. Smash with a potato masher.
To form each samosa, break off small balls of dough, roughly the size of a lime, and roll them out into an oval. Fold over two sides to make a cone, stuff it with filling, then fold over the top “flap.” Seal the edge with a little water. Place the samosas on a cookie sheet and preheat the oven to 350ºF. Bake 35-40 minutes, until light golden and crisp. Enjoy plain, or dipped in mango sauce!
Jhalfaraazi (Bengali vegetable stew)
Fennel seed and yellow mustard seed
Cumin, coriander, tumeric, ginger, black pepper and oregano
Chopped summer squash
In a large pot, sauté onion, chile peppers, and seeds in oil. Add the rest of the spices and the cabbage and cook for several minutes until soft. Add squash, eggplants, and chickpeas, and tomatoes. Let simmer 30 minutes, thinning with a bit of water as necessary. Serve over rice. Yum!
Cardamon rice pudding
1 cup rice
4 cups non-dairy milk (we used coconut)
1 tsp. vanilla
2 tbsp. sugar
1/2 cup raisins
1/4 tsp. cardamon
1 tsp. cinnamon
Soak rice in 1/2 cup water for an hour, then cook rice in same water until thick. Add milk and simmer, stirring occasionally, until most of the liquid is absorbed. Mix in vanilla, sugar, raisins, and spices, and enjoy!