Denver
Green Chili| Denver
Green Chili |
This is a favorite dish of mine that I've been making for decades.
Green chiles are a very common ingredient in East Indian cooking,
and this is really a classic Indian dish, though I have simplified it.
I have a special reason for cooking Indian. I've just bought my
first saree and my first kameez (Hey, a month ago I'd never heard
of a kameez!) and they will be arriving any day now from India.
A month from now, I'll be wearing the saree to my niece's wedding
in Chicago, and I'll wear the kameez to the dance the night before.
The wedding will be a 3 hour long Hindu ceremony (3 hours???).
Take a look at the saree and the kameez I bought - they are
beautiful! And if you really want to see something special, watch
the video
of her fiance, Milan, proposing to her. He proposed to
her in front of 200 people. (He produces online wedding videos
professionally, so it's very well done.) If any of you want to
congratulate her, tell her you're a subscriber to my recipe list!
This recipe is based on the samosas from the Bengal Lancers
Restaurant in Chicago. Fundamentally, it is the filling of the samosas,
though I have also simplified the recipe. I usually double the
recipe, as we can never seem to get enough. If you want to
actually make it as samosas, the directions are below the
recipe.
I have never made it as samosas, though, mainly because
it is fattening, a lot more work, and the filling is my favorite part
anyway. This is a rather spicy recipe. I think it's just right, but
if you are serving people who can't take much heat, cut the red
chile pepper flakes and green chiles in half and adjust to taste.
Ingredients:
3 cups diced potatoes
1 cup frozen green peas
1 tablespoon vegetable oil
1 1/2 cups diced onion
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon red chile flakes
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon turmeric
1/2 cup diced green chiles
1/2 cup chopped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon salt, or to taste
Preparation:
1. Simmer the potatoes in about 1 cup water in a
covered saucepan until soft, about 20-30 minutes.
2. While the potatoes are cooking, sautee the
onion in the oil until soft and translucent.
3. Add the green peas, ginger, and spices, and stir
over medium heat until peas are cooked, about
2 minutes.
4. Stir in the green chiles, potatoes, cilantro, and
lemon juice.
5. Add the salt to taste, and serve.
Preparation time: about 30 minutes
Serves: 4
To make samosas (the dough to wrap around the
filling above)
:
Ingredients:
1 cup all-purpose flour
1 tablespoon melted butter
1 tablespoon ground coriander
1/2 teaspoon salt
3/4 cup warm water
Preparation:
1. Sift flour and mix with melted butter, ground
coriander and salt. Use about 3/4 cup warm water to prepare
a stiff but smooth dough. Knead about 5 minutes. Cover with a
damp cloth and set aside for 30 minutes while you make the
potato filling
.
2. Mix 1 tablespoon flour with 1/2 cup water. Set aside.
3. Knead dough a few minutes. Divide into 12 equal parts.
Shape into 12 balls. Roll into disks as thin as possible. Cut
each disk in half. Moisten edges of the semicircles with the
flour and water mixture. Fold them into cones. Fill each cone
with the potato mixture. Do not overstuff. Seal the top and
all other openings completely.
4. Heat vegetable oil for deep frying. Fry samosa until
golden and crisp. Serve with a sweet and hot chutney.
Yield: 24 samosas
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Have a hot
week!
Anita
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