tag:blogger.com,1999:blog-19077639.post1359090914642572794..comments2023-10-01T07:40:11.116-03:00Comments on one thread two thread: Making samosasJackiehttp://www.blogger.com/profile/11545713753520362397noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-19077639.post-74727028870215845472011-04-27T16:05:29.314-03:002011-04-27T16:05:29.314-03:00Years ago, they actually posted the recipe in the ...Years ago, they actually posted the recipe in the paper in Freddy - the wrappers were either egg roll wrappers or wonton-I can't remember which and the spice used was garam masala. ;-) Delish!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19077639.post-67281730124900878402008-01-07T16:30:00.000-04:002008-01-07T16:30:00.000-04:00Ohhh how I love Samosa Delight. LOVE their veggie...Ohhh how I love Samosa Delight. LOVE their veggie ones. Now I'm having a craaaaving. Thank you! ;) Maybe I'll see if my beau feels like getting up early and going for samosas this weekend. YUM!<BR/><BR/>I think I saw you the other day. Did you take your tree to the Superstore on Saturday? I think we crossed Smythe Street at the same time (in opposite directions). :)canknitianhttps://www.blogger.com/profile/16832623718711363954noreply@blogger.comtag:blogger.com,1999:blog-19077639.post-67068097411359645322008-01-01T13:06:00.000-04:002008-01-01T13:06:00.000-04:00Okay your "butt" line was priceless, got a chuckle...Okay your "butt" line was priceless, got a chuckle out of me! The samosas look delicious, who couldn't resist scarfing down a few dozen of those? Until I read your post I had never heard of these, now I'll be on the lookout for them when I hit the city, I hope they taste half as good as yours looks :)KansasAhttps://www.blogger.com/profile/11860041177272594310noreply@blogger.comtag:blogger.com,1999:blog-19077639.post-26892567037331967422008-01-01T06:36:00.000-04:002008-01-01T06:36:00.000-04:00Thanks for the pictures, too!Have you tried anchor...Thanks for the pictures, too!<BR/><BR/>Have you tried anchoring your pasta maker somehow? We've seen Alton Brown do it by using an ironing board & some wide U-bolts, but we usually do it using a rubber-footed C-clamp. It really helps to have the thing be stationary, particularly as you've got the exact same hand-crank model we have, and it moves all <B>over</B> the place when you're doing a stiff dough.<BR/><BR/>Now I'm hungry, though, looking at your pictures.David T. Macknethttps://www.blogger.com/profile/03074123750929335716noreply@blogger.comtag:blogger.com,1999:blog-19077639.post-19411663453853178362007-12-31T15:31:00.000-04:002007-12-31T15:31:00.000-04:00This sounds SO tasty -- I like the idea of brushin...This sounds SO tasty -- I like the idea of brushing them with olive oil, and if/when we try them, we'll use our oil sprayer to get that fine mist -- and you guys are so cute.<BR/><BR/>Happy New Year.tanita✿davishttps://www.blogger.com/profile/01671822274852087499noreply@blogger.comtag:blogger.com,1999:blog-19077639.post-85699044850307541852007-12-30T23:12:00.000-04:002007-12-30T23:12:00.000-04:00Okay, that blog entry is proof positive that one s...Okay, that blog entry is proof positive that one shouldn't post after the first litre of beer. Jackie, the one true goddess in the world, will likely edit it a wee bit in the morning. But right now she's sleeping peacefully. <BR/><BR/>We had home made pasta this evening with a choice of two sauces; gorgonzola cream sauce and roasted sweet red pepper cream sauce. (Many thanks to Liam who was very helpful when I rolled and cut the pasta.) There was white wine and red wine with dinner too. So it was all a bit of a feast, and I think my dear Jackie was overtaken by the wine. She hadn't eaten much earlier in the day.<BR/><BR/>The whole samosa thing is rather hard to decide. The Patels made theirs with unleavened skins and deep fried them. Samosa delight leavened their skins, but baked them so they weren't so oily. I preferred the Patels hot beef samosas over Samosa Delight's beef ones and the Samosa Delight hot chicken ones over the Patel's chicken ones. Most of the time I wouldn't bother to stand in line for a vegetable samosa. They are largely bland and uninteresting. But the filling that Jackie made was really tasty. I liked it a lot. I made the chicken filling - it was my second attempt, and it's almost where I want it to be (I just need to get the heat right, and cut a bit of cumin).<BR/><BR/>We've now tried it twice at home. Once deep fried, but they were incredibly greasy (even though it was olive oil, it was still too much). The samosas looked great - nice golden brown, and the filling was good, but you could have wrung the oil out of the pastry. It was leavened, not crispy like the Patel's, so maybe that was part of the problem.<BR/><BR/>This time we got the process down. I rolled the pastry, Jackie filled and folded (she does Origami so was a natural for the folding), and then I brushed the pastry with olive oil and baked them. Much better. Pastry was a bit thin, so the roller stops at 5 next time (this time we rolled to 6 on the pasta machine). <BR/><BR/>I also used the broiler as one book suggested, and I don't think I'll do that again. Baking in a very hot (500 F) oven will be fine.<BR/><BR/>So, next time we'll likely get it right. I think I can get the chicken spot on the next time, and I think we'll get the pastry right. Jackie already has the vegetable filling. It was superb, and I don't even like vegetable samosas. <BR/><BR/>The last thing, and perhaps the most important, is that coriander sauce. It is a gastronomic delight of the highest order. When we first made it our oldest daughter was eating it by the bowl full with a spoon - not how it was intended. We had to put a stop to that. We now make it regularly, but there's a prohibition on eating it as anything but a condiment. Otherwise it doesn't last.<BR/><BR/>Jackie may give you the recipe, but it will be difficult, if not impossible, to duplicate. We pickle our own jalapeño peppers and freeze our own hot peppers, so those ingredients aren't readily available (home made jalapeños are not like store bought). You'll be able to come close, but maybe not quite exactly what we have. Patels used to put cashew nuts in their coriander sauce, but Jackie is allergic to nuts so we don't do that. <BR/><BR/>Okay. We'll report on the third samosa iteration after they have been made. Tomorrow we're off to our regularly scheduled new years celebration. Hope you all have a great 2008. I know I will because I live with the most fantastic girl on the planet (and the four lovely children we produced). <BR/><BR/>DHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-19077639.post-83831269836544147182007-12-30T19:28:00.000-04:002007-12-30T19:28:00.000-04:00"because, really, does my butt need to be any larg..."because, really, does my butt need to be any larger?"<BR/><BR/>Oh, Jackie.<BR/><BR/>Does <I>anybody's</I> butt need to be larger? But, at the same time, can we <I>possibly</I> bypass the samosas?<BR/><BR/>I'm so glad that you baked them, and that you're experimenting with the food-stuffs! Happy interpreting to you!David T. Macknethttps://www.blogger.com/profile/03074123750929335716noreply@blogger.comtag:blogger.com,1999:blog-19077639.post-88018768523095804862007-12-30T19:00:00.000-04:002007-12-30T19:00:00.000-04:00I live in the UK and they sell samosas here (in In...I live in the UK and they sell samosas here (in Indian restaurants and even in grocery stores). However, as tasty as the filling can be, the pastry is thick, greasy and stodgy compared to Patel's samosas from the Farmers Market in Fredericton. The ones here must have some levening agent in the dough, because they 'puff out' (like an egg roll), whereas Patel's were thin, crispy and well worth standing in line for.Anonymousnoreply@blogger.com