Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jamieb728 on May 08, 2010, 04:35 PM
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made these samosa's out of boredom really i usually make some onion bhaji's to take to the pub on a sunday morning for the lads so i decided to make something extra i had not made any in ages
(http://www.curry-recipes.co.uk/imagehost/pics/57950ec0fcbde42f50102f843127f219.JPG)
had not made any for ages forgot what a nice tasty snack they are ;D
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made these samosa's out of boredom really
Wassat a new ingredient? ;D
They look nice jamie loads of character, or 'rustic' as the poncey tele chefs would say! ::)
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Jamie,
You can't post up pictures of scrumptious samosas, then not give us the knowledge on how to make them lol,
Have you got a recipe please? A Meat samosa recipe would be good too ;D
Cheers,
Ray :)
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Samosa's are great fun. I've made loads over the years. I must admit, they do look good, especially with the tiny blisters in the pastry. Did you make the pastry or did you buy it pre-made?
I usually buy my pastry in, my local Tesco used to sell it but no longer do. So looking for alternatives.
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Axe,
I usually buy my pastry in, my local Tesco used to sell it but no longer do. So looking for alternatives.
What do you mean? Was it specifically pastry for samosa's or was it filo pastry?
Personally, I don't like the filo samosa much preferring the BIR pastry. I just don't know how to do them :(
Ray :)
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yes axe i made my own pastry its just a simple savory pastry recipe here it is if anyone wants it
225g plain flour
2 tsp salt
2 tbsp veg oil
80ml warm water
just sift flour and salt into a bowl make a well in the middle add the oil then add enough water to make a firm dough,wrap it in cling film and leave at room temp for about 30Min's. Divide the dough into 10-12 equal pieces roll each piece into circles about 15cm then cut in half with a knife if you brush half of the flat side of the semi circle with water then bring the other flat side around to make a cone shape
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Jamie,
Thanks for that. Have you got a recipe for your filling. I will have a crack at these tonight if you have?
Ray :)
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hi ray i sort of made it up as i went but here's what i used
2 potatoes small dice 5 to 10 ml
2 carrots the same as above
1 cup of peas
1 tsp cumin seeds
1 onion finely chopped
2 chillies finely chopped (optional)
1 tsp g/g paste
2 tsp spice mix
1/2 tsp armchor powder (mango powder) you can use a tsp of lemon juice instead
salt to taste
handfull of chopped coriander
I start by par boiling the veg then drain keeping the water for later.Heat some oil in a pan add cumin seeds when they start to splutter add the onion and chili and cook for a few minutes then add g/g paste and cook for 30 secs or so now add the spices and cook them out if the pan gets dry and a splash of the retained water to stop them burning now add par cooked veg to the pan and coat well in the spices add some of the water and cook until the veg are completely cook adding more water as you go once the veg are cooked stir in the chopped coriander the final result should be quite dry so make sure you cook out the water at the end.
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Hiya Jamie,
Cheers for that.
Unfortunately, I couldn't wait to get crackin on these, and I've plumbed for a meat samosa.
I've used your pastry and:
1 small potato,
1 Tomato
1/2 a tennis ball sized onion
1 fat clove of garlic
3 small green chillies chopped
1 heaped tsp of seekh kebab paste diluted in 3 tbsp water
2 tsp of CA's curry masala,
1 tsp all purpose seasoning
1/2 tsp dried methi
a pinch of sugar
250g of frozen minced lamb........shock horror :o
I've made your pastry and it's resting as I type.
I started off by frying off the lamb, then placing it in a sieve and pushing the fat out.
Then, I fried off the potato, tomato, garlic, onions, and chilli on a low light until the onions were translucent.
I then added the lamb back in with the curry masala, all purpose seasoning and diluted kebab paste.
I let this fry until all the moisture had dissipated.
I then added a tablespoon of fresh chopped coriander and the pinch of sugar, gave it a good stir, and let it rest until I'm ready to make the samosa.
That's where I'm upto right now.
Once done, ill take a pic, and re post.
Fingers crossed :-\
Ray :)
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Ray,
They are purpose made Samosa 'skins' and not filo. They come in a carded tray and are ready to use.
The good thing about Samosa is that you can get away with almost any recipe even as a dessert.
For lamb I just stick to the basics adding only peas, fresh chilli, cumin and salt.
Jamie,
I will definitely give the pastry recipe a go. Though I will cut the pasrty into strips 3-4 wide with the ends cut at angles like a narrow parallelogram (imagine 4 equal triangles, 2 nose up 2 nose down, pushed together in a row).
All I do is mix up a little cornflour in water, Fold the first triangle in followed by the next to create the pocket, fill, then wet the two remain leading edges with the cornflour and fold over to create the sealed Samosa.
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1 thing i would say about the pastry is id be templed to ad a splash of lemon juice at the mix stage to add some flavour to it otherwise it can be abit bland if your not having a dip with it
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Hi Jamie,
Ok, this was my effort tonight:
(http://www.curry-recipes.co.uk/imagehost/pics/1388f6cda9f29b7cbc190130a0553024.JPG)
I used the flash on this pic, maybe shouldn't have?
(http://www.curry-recipes.co.uk/imagehost/pics/a3ccdd045a7326e9bf1e69d97c8b3b13.JPG)
Same pic, without flash
(http://www.curry-recipes.co.uk/imagehost/pics/b7bb86a27e95e6472cccd0aafec4020c.JPG)
These were fantastic ;D Next time, I will only add 1/4 tsp of all purpose seasoning, other than that, bang on. BTW, Jamie, I don't think it needs any lemon juice, the pastry was perfect.
I deep fried them, hope that's how you do them ::), and they turned out great.
Cheers mate,
Ray :)
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Hi ray
looks like you cracked it ray they look bang on how big did you make them i only made small ones as there for the pub so it makes about 20 small ones which are a bit fidly making large ones are better and easier i find glad you liked them ;D
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Blimey Ray you don't hang about do ya! ;)
Very nice, very nice indeed.
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SS,
You need to remember, I'm a Manc and if you stand still for too long in Manchester, someone will have it away wit your trainers ;D
Jamie,
They weren't too big, I had about 4 pastry balls left which I've frozen. I will give your veg filling a crack but, It was the pastry that intrigued me from your initial pics. It looked just like my fave BIR samosa. And the pastry was absolutely beautiful, light and crispy but moist all the same.
A keeper for sure,
Cheers,
Ray :)
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Following example by example, I just had to try the pastry recipe having been spurred on by both of you.
I added Ajwain seeds to my pastry and used a Lamb keema that consisted: Lamb, potato, peas, green chilli, GG, black Cumin Seeds, cumin, chilli, turmeric, corriander and salt. Would have liked them a little hotter, but I was cooking it for the kids as well.
Jamie, your a star the pastry works well. Though I need to perfect my rolling. I might actually try using my pasta rolling machine next time and employ the method I use when using the pre-made sheets.
(http://www.curry-recipes.co.uk/imagehost/pics/b5032413dd3acec6752bca1c6c1ae522.jpg)
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Well done Axe,
They look awesome. The pastry is bang on isn't it? Did you deep fry them also?
If I was you, I would repost the full recipe in the same section that I posted mine because, I don't know if it's the same on your screen but, there is a bleedin great big google advert running right through the middle of your pic :-\
Ray :)
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Oh, it's gone now :D
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well glad the pastry has gone down well trouble is you will put to much weight on eating all the time ;D
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axe
they look great making my mouth water can not believe how these have taken off this weekend hope you all enjoy
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Hehe, i'll worry about that later Jamie. ;)
Ray, The pastry is good, the Samosa's went down a treat with my girls. The Ajwain wasn't too bad either but I don't think i'll use it again. I might try Kalonji though or even black cumin seeds.
The recipe I knocked up was good nut it could be better, so I won't post it up. but if anyone is interested, I simply used a teaspoon of everything too about 200g mince lamb, 3 baby potatoes and a handful of peas.
I think I had the pastry too wet as it was hard to manage but I did persevere. The result was good, but I feel I could do better. Sounds like my old school card! ::)
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axe
they look great making my mouth water can not believe how these have taken off this weekend hope you all enjoy
I think it was the 'because I was board' statement that did it for me. On a whim and perfect looking results, you gotta give that a go right?! ;)
I am certainly going to play about with it for the next few weeks.
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Axe
the dough should be firm but plyable if that is a word if its to firm it gets tough there is i fine line ive been told but i don't listen its all about the feel
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Axe,
Your pastry looks bang on to me, and if I'm being honest, mine was more like the colour of yours but my pictures don't reflect that. I really need to get to grips with my camera, it's a proper good un, just I'm rubbish at taking photo's.
can not believe how these have taken off this weekend hope you all enjoy
Jamie, there are very few samosa recipes on the forum and some of the ones that do exist, require you to use filo pastry, which for me, is just wrong.
So when one turns up that look as good as this, you've just got to give them a go, and I'm so glad that I did.
Well done mate, great post.
Ray :)
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Ray
im very nervous about putting things on here in case they have been put on before glad you enjoyed them though
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Jamie,
Never be nervous about posting up a recipe mate. If it's been posted before or something similar, then that confirms that it has worked at least for a few people.
Another thing, there is nothing wrong with taking someones recipe, making a few changes and then posting up the recipe, as long as you acknowledge the original recipe, as I did with my meat samosa, then there should be no problem. If anything, the author of the original should be flattered that their recipe has been an inspiration to others.
Just don't copy someones recipe and post it as your own hahahaha ;D
The thing is Jamie, if you design your own recipe for say, a madras, the chances are, it is going to be very similar to ones that have been posted before because the main ingredients don't vary too much. Take the IG and Dipuraja spice mix (Axe will probably kill me for pointing this out) but they are very very similar except, one has Garam Masala in it and the other doesn't. Do you see where I'm coming from?
Don't worry mate, just go for it.
Ray :)
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Ray
im very nervous about putting things on here in case they have been put on before glad you enjoyed them though
Jaimie, don't worry about that. Who's to say another recipe is better. ;)
If you have any more hiding away don't be shy, get them on here.
I realised when I did the pastry it was a tiny but too wet, but it was too late to go back. So I struggled on, luckily I got away with it, but being to wet it crisp up all the way through, which you can see in the pic if you look closely.
Next time I try it, I will use a 70/30 mix of flour to rice flour. Only because I bought a huge bag of rice flour but it does make things crispy. I'll post the results.
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cheers ray by the way the bhajis went down a treat everyone