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Time:07:04 pm
Current Mood:curiouscurious
Greetings!

I want to make vegetable samosas, and Ive found a couple of recipes that look promising. The only problem is, when I go out to eat, they are usually served with this watery green sauce that has coriander seeds in it. I figure its probably not some special secret type of sauce as I generally get variations of it at different places I go. Any idea what this may be? Id just go and ask the place I used to eat at however I moved, hence why Im trying to figure this out now.

Also, some recipes I have call for fresh onion and garlic while others call for asafetida powder. Are the two interchangeable, or is there a significant difference?
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squirrelette
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Time:2008-02-11 03:53 pm (UTC)
Hiyas lucyfurr. I can't help out with the samosa sauce as in most of the U.K. restaurants I've been this hasn't been served (mint & yoghurt raita being more usual).

Re: the asafoetida and fresh onion and garlic. I wouldn't advise you use them as interchangeable: asafoetida powder, brands that I've tried anyway, is very powerful. In quantities larger than, say, half a level teaspoon to a recipe for four people it has such a bitter and pungent taste that it can overwhelm nearly any other spicing. Also, as you've probably noticed with your recipes, fresh onion and garlic tend to be part of the base, or added after tempering the spices, so you will still need to add them anyway.

Hope that helps! :))

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lucyfurr
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Time:2008-02-21 11:33 pm (UTC)
thanks for the reply, I appreciate it :)
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waldszenen
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Time:2008-02-19 11:30 pm (UTC)
Well, I hate to say this, but I bought Trader Joe's Samosas and they were really good.
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lucyfurr
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Time:2008-02-21 11:34 pm (UTC)
trader joes? Hrmm. Im pretty skeptical of storebought stuff; however, maybe sometime when Im in a hurry Ill give it a shot. thanks
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theapplepicker
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Time:2008-02-21 09:30 pm (UTC)
I'd probably want to add *both* garlic & onions *and* hing (asafoetida)! But just a pinch of asafoetida.

The green chutney is really easy to make, and everything is to taste.

You'll need the following:
bunch of cilantro
bunch of mint (you can make this w/o mint, but I prefer the mint in it)
lemon juice
1-2 cloves garlic
small piece fresh ginger
1-2 green chilies (depending on how hot you like things)
gur or brown sugar

In a blender or food processor, blend together the herbs and about 2 Tb of lemon juice. Blend this until you've got a paste, then blend in the cloves, ginger and chili (I'd start with one chili and then taste the chutney). Taste the chutney and then add gur/brown sugar and lemon juice until the mixture is desired consistiency and taste.

I like my green chutney really spicy, so I don't usually add too much gur/brown sugar. If, after tasting the chutney, it seems way too hot to you, don't panic. Add some brown sugar/gur a little bit at a time and taste. For some reason, this really cuts the heat.

There are lots of recipes for green chutney. Try the one above or search for "cilantro chutney" or "mint chutney." Good luck!
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lucyfurr
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Time:2008-02-21 11:35 pm (UTC)
yay, thank you so much :D

I really appreciate it!
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