Classics, Experience

Short Notice Tea Party

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In true “Bengali” fashion, my aunt and uncle informed me that they would be visiting for tea.  They had not seen me in a very long time, and now that the snow has melted, that felt a more comfortable in making the drive.  Don’t get me wrong, I love having guests and I was extremely happy to see them.  I only wish I got a little bit more notice so that I could whip up some home made treats.  So, with about 24 hrs to spare and lots of weekend errands to run, I turned to store bought treats.  On the menu was Darjeeling tea from India, Biscoff and Shortbread cookies, cucumber and ham finger sandwiches, chicken salad canapes, and, last but not the least, vegetable samosas—a Bengali tea without samosas is simply incomplete !!  This was also a great opportunity to break out my Fortnum & Mason tea service.  All in all, it turned out to be lovely afternoon !

Indian

Samosas

This versatile fried dumpling can be classified as street food to a gourmet appetizer. Either way it is delicious. The filling can change according to taste but traditionally it is savory and vegetarian. I hope you enjoy this recipie.

For the filling:
• 5-7 medium sized russet potatoes cut into small cubes.
• 1.5 cups of frozen petite peas
• Vegetable oil for cooking.
• 1Tbsp whole cumin seeds.
• 1 inch fresh ginger, grated.
• 1Tbsp turmeric powder
• Salt and Sugar to taste
• Chili Powder according to heat tolerance.
• 0.5 cups of peanuts (optional)


Heat oil in a nonstick pot and once it is warm, add the whole cumin seeds. Next add the potatoes, ginger, salt, chili powder, turmeric, salt and sugar and let the potatoes cook. Once the potatoes are half cooked add the peas.

Keep cooking till all the potatoes are soft and cooked through. Adjust the seasoning accordingly.


For the Dough:
• 1 cup flour
• 2 Tbsp vegetable oil
• 8 Tbsp water
• Dash of salt
Mix all the ingredients and knead the dough. Make small balls about a 1-1.5 inches in diameter. On a lightly floured surface roll them out into very thin ovals and cut them down the middle. Use the cut half to shape into a cone and fill it with the potato mixture. Seal the edge with water.

While you are making the samosas, heat enough oil in a pot for deep frying. Once the oil is hot, allow it to cool down and then start frying the samosas in it—this heating and cooling method quickens the frying process without soaking too much oil. Serve hot!