Last night’s dinner

I cannot say enough good things about the sweet and sour pork yesterday. So easy and beyond tasty. I was a little worried that it would be too sweet but it was fantastic. I think that I would just continue to make it with the fresh pineapple as the flavour was just so nice a bright because of it.

Tonight’s dinner

Tonight I am out at a friend’s for dinner but I want to bring a nice appetizer. I need it to take me about 10 minutes in total and I don’t want to have to go out and get any other ingredients.

I also need to have some things made for the rest of the week for a variety of snacks so these should do the trick.

This is a mix of recipes from: Gwen’s kitchen, Fatfree kitchen, myself and my mother-in-law.

Jane’s Almost Samosas

1 extra lean ground beef
½ cup peas
1/2 cup cooked potatoes
1 small onion chopped
1 tbsp curry paste
1 tsp cayenne pepper
2 tsp garlic powder (or fresh chopped garlic)
1 tsp cumin seeds
1 tsp black mustard seeds (toasted)
1 tsp grated ginger
1 tsp salt
1 tsp ground black pepper
1/8 tsp tumeric

Brown ground beef & drain off excess fat.
Saute chopped onions till tender.
Add the onions, potatoes & spices to the ground beef, now taste & add more spices according to how hot & spicy you like them. Simmer for about 10 minutes to blend flavors.
Cool the hamburger ingredients completely before wrapping.

How to Fold a Samosa

Take 1 1/2 cups flour in a bowl, add 1/4 tsp salt (or to taste), and water to make stiff dough. Make small smooth balls and roll each ball to about 4″ circle. Roll it more on one side to 10″ to give it an elliptical shape. Cut it into half to get two pieces of 4″x 5″ size (approx.). This will produce true samosa shape.
Dampen half the edge of 4″ side of the piece. Hold both the corners of this side in your both the hands using thumb and a finger and bring damped portion beneath the undamped portion. Press and seal to give it a hollow cone shape.
Fill the samosa masala into the cone and seal the remaining two sides (bring the longer side closer to the other side) by dampening with water, enclosing the masala completely. This side will form the base of the samosa. Your finished samosa should stand on this base. Fill all other pieces to form similar tetrahedron shape samosa.
In the final step these samosas can either be baked or deep fried.