A little fried food for lunch

Jack's very scary samosa.

These samosas may not be very pretty, or traditional, but they were delicious.  We fried some and brushed the others with oil and baked them.  Of course the fried were better, but dipping them in chutney and yogurt made them more equal.  The recipe is from The Best of India.  Make the pastry.  Mix 3 cups flour with 1 tsp salt.  Make a well, add 1/2 cup oil.  Mix between your fingertips to until fully incorporated.  Add enough cold water (1/2-3/4 cup) to make a soft dough.  Knead 10 minutes.  Cover in sarah wrap and put in refrigerator for 30 min.  Meanwhile make the filling.  In a blender mix 2 garlic cloves, 2 inches sliced ginger, and 1 chopped and seeded serrano pepper.  Blend to a coarse paste.  Set aside.  Heat 3 tbsp oil.  Add 1 tsp cumin seeds.  When they begin to pop, add 1 cup finely chopped onion.  Saute about 5 minutes.  Add 2 tsp garam masala, 1 tsp turmeric and 2 small bay leaves.  Cook 1 minute.  Add 1 pound ground beef or lamb and 1 tsp salt.  Cook stirring often, 10 minutes.  Add 1/2 cup hot water, cover and cook on low 15 minutes.  Remove lid and cook 5 minutes, until all liquid has evaporated. Remove dough.  Knead for a minute or so.  Divide into 4 balls.  Cover with damp paper towel.  Divide into 4 more balls.  Roll into a 6 inch circle.  Cut in half.   Form a cone, seal by dipping finger in water.  Add 1 1/2 tsp filling to cone.  Seal the end.  Use fork to crimp the edges.  Then fry or bake.  It was difficult for everyone to make a perfect cone.  It seems any shape works!

Pakoras:  Spinach, onion and potato.  From Indian Home Cooking.  Make spice powder by grinding the following together:  1 tsp each of: coriander seeds and cumin seeds, 1 tsp garam masala, 1/2 tsp cayenne pepper, 1/2 tsp fennel seeds.  In a large bowl mix spice powder with 6 cups firmly packed spinach leaves, 1 very finely diced and peeled med red potato, 1 med onion, cut into med dice, 1 finely chopped hot green chili, 1/2 cup chopped cilantro, 2 cups chickpea flour, 1 tsp salt, 1/2 tsp baking powder.  Add 1 3/4 cup water to form a batter.  Fry in 3 inches oil.  These were really tasty.  It doesn't really look like a batter, but they come out light and crunchy.

We reheated the pinto beans from earlier this week.  We also made Madjur Jaffrey's recipe for greens.

Greens cooked in mustard oil:  Heat 5 tbsp mustard oil until hot.  Add 3 dried chili peppers.  When they begin to darken, and 3 minced garlic cloves.  Stir about 30 seconds.  Add  2 whole serrano peppers.  Add 2# kale.  (We had collard greens, so we used them.)  Stir.  Add 10 oz chicken broth.  Bring to a boil.  Reduce heat, cover, and cook for 30 minutes.  Remove lid and cook until liquid has evaporated.      These were very good.  We are going to try it next with mustard greens.