Potato and Pea Samosas with Chef Rafer
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 cups cooked diced potatoes
• 1 tbs Olive Oil
• 1/2 cup frozen sweet peas, thawed
• 5 teaspoons soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon dried cilantro
• 1/4 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1 dash red pepper flakes
• 1 tablespoon water
• 2 (8 ounce) packages crescent rolls
Honey Dipping Sauce
• 1/3 cup Honey
• 1 tablespoon Fresh Lemon Juice
• 1 tablespoon OJ
• 1tablespoon Low Sodium Soy
• 2 garlic cloves, crushed
• 1 pinch red pepper flakes
Saute onion and garlic in oil 5 minutes until onion is soft.
Add all other ingredients except crescent rolls.
Stir gently over medium heat for several minutes until well incorporated.
Aloo Gobi with Chef Rafer
2 heads cauliflower, cut into large florets
Medium Dice 4 new potatoes peeled and quartered
1 small onion, chopped
1 clove garlic, chopped fine
Half inch ginger, grated
1 tsp coriander powder
1 tsp cumin powder
Half tsp garam masala
Quarter tsp turmeric powder
Half tsp chilli powder
1 tbsp Olive oil(Pure)
Fresh coriander to garnish
Salt to taste
Heat the oil and fry the onion, garlic and ginger. Throw in the potatoes, all the powders apart from the garam masalas, add a tiny bit of water, cover the pot and cook the potatoes.
Don’t add too much water … make sure there is just enough to cook the potatoes.
When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower.
Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.
very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked.
Add salt and sprinkle garam masala and fresh coriander to finish. This dish should be served bone dry, ideally with Cilantro naan