Samosadilla

1 large yellow onion, diced

3 cloves finely chopped garlic

1 minced Serrano chile (green chilli)

1 1/2 teaspoons finely chopped fresh ginger

1 teaspoon kosher salt plus more to taste

1 1/2 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground corinader

1/2 teaspoon turmeric            

1/4 teaspoon cayenne

3/4cup green peas

700g cubed potatoes, cooked until tender in salted water

2 tablespoons chopped cilantro

juice from 1/2 lemon

salt to taste once mixed

For the Cilantro Lime Chutney Sauce:

 

1 large or 2 small bunches fresh cilantro

1/3 cup fresh picked mint leaves

1/4 cup sliced green onions

1 sliced Serrano chile

1 or 2 limes, juiced

1/2 cup plain yogurt

pinch of salt, optional

Garlic Naans Recipe In Tawa

Ingredients

• Flour - 2 Cups + More for dusting
• Warm Water - As required
• Yeast - ½ tbsp
• Sugar - 1 Tbsp
• Salt - to taste
• Oil - 1 tbsp
• Garlic - ⅓ Cup [half chopped and half grated]
• Coriander Chopped - 3 tbsp
• Butter - To Brush

Instructions

1. Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
2. In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
3. Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
4. Place the dough in a greased bowl and let it proof for a hour or until doubled.
5. Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
6. Mix the garlic and coriander in a bowl for the topping.
7. Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
8. Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
9. Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
10. Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
11. Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!

Beef Curry Noodles (pokus)

Ingredients

• 1400g boneless beef shank, cut into 2-inch cubes
• 3 tablespoons fish sauce, divided
• 2 tablespoons brown sugar or 1 tablespoon of granulated sugar
• 1/2 cup red curry paste (I use the whole can; if your heat tolerance is lower, you can use half or ¾ of a can. Watch out if you use red curry paste that comes in a plastic tub; it tends to be much spicier than the type that comes in a can.)
• 2 heaping tablespoons of Madras-style curry powder (If I can’t find a Thai brand, I use Roland.)
• 1 tablespoon turmeric powder (This is kind of optional since there’s already turmeric in the curry powder. But additional turmeric results in a curry with more vibrant color.)
• 2 cups water
• One 400g can coconut milk
• 2 tablespoons vegetable oil
• One large shallots, peeled and thinly-sliced lengthwise, or 2 medium onions
• About 200g bean sprouts
• About 200g green beans, cut diagonally into 1-inch pieces
• About 220 g of dried flat rice noodles
• 4-6 large eggs

Instructions

1. About 10-12 hours before you plan to eat this dish, put the beef, red curry paste, curry powder, 1 tablespoon of fish sauce, brown sugar, and turmeric in your slow cooker; stir until the beef cubes are thoroughly coated with the seasonings. Pour the water on top. Turn on the slow cooker and set to low (120°C). Leave the slow cooker on, undisturbed, for 10-12 hours.
2. About half an hour before the cooking time for the beef ends, soak the dried noodles.
3. At this point, open the coconut milk can, and gently stir the coconut milk into the beef mixture along with the remaining fish sauce; set the cooker to either the lowest setting or warm.
4. Now, boil the eggs to desired level of doneness.
5. While the eggs are boiling, make crispy fried shallots. Put the oil and sliced shallot in an unheated small pan. Place the pan on medium heat and stir almost constantly. The shallots will sizzle slowly then turn crispy and golden brown in about 5-7 minutes (keep an eye on them; they burn easily). Once that’s done, transfer the fried shallots to a paper towel-lined plate; set aside.
6. By this time, the eggs should be done. Remove them from heat.
7. Put lots of water into a large pot and bring it to a boil.
8. While waiting for the water to boil, peel and halve the eggs; set aside.
9. Once the water is boiling, blanch the bean sprouts and sliced green beans separately; set aside.
10. In the same pot of boiling water, blanch the noodles until they’re soft enough to eat (but don’t overcook!), drain, and divide the noodles among 4-6 serving bowls.
11. Divide the blanched bean sprouts and green beans equally among the bowls. Spoon the beef curry over the noodles and vegetables. Arrange the eggs on top. Sprinkle the reserved fried shallots over the whole thing.
12. Serve immediately with extra fish sauce, limes, and red pepper flakes on the table for people to season their noodles to taste.