seasonings used in India are intriguing and bring the hot and spicy dishes to
life. Ginger gives curry a delicious dimension and grows in Asia, Africa, India,
China and Jamaica. When the plant dies down in the hot summer months, the root
is harvested and either dried, ground or preserved in syrup. Ginger stimulates
circulation and helps reduce nausea. Traditionally these samosas would be
6 russet potatoes (1 ½ pounds)
1 teaspoon canola oil
1 ½ cups finely chopped yellow onion
1 cup cooked baby peas
2 garlic cloves, crushed in a garlic press
1 teaspoon mild curry powder
1 teaspoon fresh lemon juice
1 teaspoon seasoning salt
⅛ teaspoon freshly ground Tellicherry peppercorns
¼ teaspoon chili powder
1 teaspoon fresh minced ginger
1 (16-ounce) package phyllo dough thawed in refrigerator
½ cup butter, melted
In a 12-quart stockpot, bring water to a boil while peeling and
dicing potatoes. Boil potatoes for 15 minutes.
2. Heat the oil in a 5-quart nonstick sauté pan, cook the onions
until golden. Add the peas, garlic, curry powder and lemon
juice and stir until just mixed.
3. Add the cooked potatoes and enough salt, pepper and chili
powder to suit your taste.
4. Peel the fresh ginger and chop it finely or use a ginger grater.
If chopping, press the ginger in a garlic press to extract the
juice. Add the ginger fibers from the garlic press to the potato
mixture in the sauté pan.
5. Preheat the oven to 350° .
6. Use 1 sheet phyllo dough for each triangle; keep the rest of
the pastry covered with plastic wrap and a damp kitchen
towel. Using a pastry brush, spread melted butter over a third
of the phyllo sheet. Fold in thirds, making a long strip. Place a
heaped tablespoon of filling at one end.
7. Brush the open pastry with butter and fold one corner of the
strip diagonally over filling. Continue folding over at right
angles until you end up with a triangle-shaped pastry; place
on a baking sheet. Brush with more melted butter.
8. Either freeze the pastries and store in plastic bags or bake
immediately in the preheated oven for 15-20 minutes.
Potatoes: There are many varieties of potatoes. I like the
russet potatoes for this dish, but you can experiment with
different varieties. The Russet are mostly used for baking and
are also called Idaho potatoes. Red and new potatoes are best
boiled and served with butter, salt and freshly ground pepper.
Blue and purple potatoes are interesting and microwaving
will preserve their color. Yellow potatoes have a buttery
flavor and can be used to make mashed potatoes.
Makes 36 pastries