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Thursday, February 29, 2024

Relax with sizzling potato samosa and chilled pineapple-ginger juice

Exploring new flavors is always exciting, especially with dishes like potato samosas. Perfect for the new year, these savory delights are a must-try. Here’s a quick recipe to get you started.

Prep time: 30 mins.
Cook time: 15 mins.
Total time: 45 mins.
Servings: 11 people

A tray of potato samosa

For the potato samosa filling:
• One pound of peeled and chopped potatoes
• Three tablespoons of butter
• One medium onion, finely chopped
• Two tablespoons of finely chopped jalapeno
• Two teaspoons of packed, finely grated ginger
• One teaspoon of cumin seeds
• One teaspoon of garam masala
• Half a teaspoon of turmeric
• A quarter teaspoon of cayenne
• One and a quarter teaspoons of salt
• One-third cup of frozen peas
• Two tablespoons of finely chopped fresh cilantro
For the dough:
• One and a half cups of all-purpose flour
• Half a teaspoon of salt
• Two tablespoons of vegetable oil
• Three-quarters of a cup plus one tablespoon of water

Preparing the dough:
1. In a sizeable bowl, mix together the all-purpose flour and salt. Gradually blend in the vegetable oil.
2. Slowly add water, just enough to form a pliable dough. Knead the mixture into a smooth ball.
3. Wrap the dough ball in a damp cloth and let it rest at room temperature for about 30 minutes.

Making the potato filling:
1. In a medium saucepan, submerge the potatoes in water, ensuring they’re covered by an inch. Boil them until they’re soft, then drain and roughly mash them. Set aside.
2. Heat the same saucepan over medium flame and melt the butter. Sauté the onions with half a teaspoon of salt until they turn translucent and slightly brown, which takes about 6 minutes.
3. Add the jalapeño and ginger, cooking for an additional minute. Then, mix in the cumin seeds, garam masala, turmeric, and cayenne, cooking until the spices become fragrant, about 30 seconds.
4. Fold in the mashed potatoes, the rest of the salt, peas, and cilantro. Combine everything thoroughly and let it cool in the refrigerator.

Shaping the samosa:
1. Divide the rested dough into six equal parts, rolling each into a ball.
2. Flatten each ball into a thin circle and cut it in half lengthwise to form two semi-circles.
3. Moisten the edges of a semi-circle with water, then fold it into a cone shape and press the edges to seal.
4. Fill each cone with approximately two tablespoons of the potato mixture, then pinch the top closed. Set each filled samosa on a flat surface to create a stable base. Repeat this process until all dough and filling are used, making about 12 samosas.
Frying the samosa:
1. Fill a deep saucepan or Dutch oven with about 3 inches of oil and heat over a medium flame.
2. Once the oil temperature reaches approximately 200ºF, gently place the samosas in the oil in batches. Fry them for 15 minutes until they turn a light golden color.
3. Increase the heat to high and continue frying for another 5 minutes until they reach a rich golden-brown hue.
4. Carefully remove the samosas using a slotted spoon and let them drain on paper towels.
5. Enjoy these crispy, flavorful potato samosas as a delightful snack or a unique side dish!

Pineapple-ginger juice

Pineapple-ginger juice
Imagine the vibrant flavors of ginger and pineapple coming together in one delightful dish. This combination not only promises a burst of natural goodness but also offers a sweet and refreshing taste that complements any side dish perfectly.

Prep time: 30 mins.
Cook time: 15 mins.
Total time: 45 mins.
Servings: 11 people

• Two pieces of ginger root
• One pineapple, diced into four cups
• Two limes

1. Begin by thoroughly cleaning all the fruits. Remove the skin and core from the pineapple and cut it into rough 1-inch pieces. Also, peel the limes. Check the ginger for any soft or rotten parts and remove them. Then, chop the ginger and limes into smaller pieces that will easily fit into the juicer or blender.
2. Using a juicer: Power on your juicer. Gradually feed the pineapple pieces, ginger, and lime through the juicer’s chute. Continue this process following the specific instructions of your juicer model.

If Using a blender: Place the pineapple, ginger, and lime into your blender. To aid the blending process, add up to one cup of water. Start blending at a low speed, gradually increasing to the highest setting. Blend for about 3-5 minutes, or until the mixture is smooth. For a clear juice, strain the blend through a fine-mesh sieve or cheesecloth to separate the juice from the pulp.
3. Stir the freshly prepared juice well. Serve immediately in glasses, or you can store it in the refrigerator, covered, for up to four days.

Ensure that the juice is not left at room temperature for more than two hours to maintain freshness and prevent spoilage.

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