Cauliflower Samosas With Cilantro Chutney Food

BAKED SAMOSAS WITH MINT CHUTNEY

Steps:

• Preheat the oven to 425 degrees F.
• Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.
• In a second small saucepan, bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes.
• Mash the potato and finely shred the chicken and put into a large bowl. Combine with mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Set aside.
• Samosas: Roll the puff pastry out slightly, to flatten the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles.
• Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
• Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
• In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash.
• Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.
• Chutney: In a food processor, whiz together the mint, cilantro, ginger, lime juice and water until it all comes together as a sauce. There'll probably still be little bits of leaf in the sauce, but I like how those taste, so no worries. Pour the chutney into a bowl.
• In a small pan, over medium heat, warm the oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with a lid until they stop spluttering. Make sure they don't burn! If they do, start over. No big deal. I do it all the time! Immediately add the seeds and oil to the chutney. It will sizzle so stand back. Once you've poured in all of the oil, you can even spoon a little chutney into the pan (cue sizzling again!) so that you pick up all that lovely oil. Pour into the bowl with the chutney.
• Serve samosas hot, with the chutney... and bask in gratitude for the great ideas we all come up with, for our sensitive taste buds and for the blessing of good friends!
• In large bowl, combine the flour, buttermilk, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes. You can put this in the refrigerator, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.
• Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.

CAULIFLOWER SAMOSAS WITH TAMARIND SAUCE (RAW)

Steps:

• Wrappers:In a high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.
• Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.
• Filling:Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It's okay if they are not entirely uniform in size - they add texture.
• In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste.
• Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit.
• Toss the cilantro in with the cauliflower mixture just before filling the wraps.
• To make: Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.
• For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.
• For Banana Tamarind Sauce: Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
• Serve with your favorite mango chutney!

CAULIFLOWER SAMOSAS WITH CILANTRO CHUTNEY

Steps:

• 1. TO MAKE THE FILLING: In a large saucepan of lightly salted boiling water, cook the cauliflower until tender, about 10 minutes. Drain and rinse under cold water. Finely chop the cauliflower with a large knife (don't use a food processor, which could puree the cauliflower). Place in a fine sieve and press gently to remove excess water. Set aside. 2 In a large skillet over medium heat, heat the oil. Add the onion and cook until golden brown, about 6 minutes. Reduce heat to medium-low and stir in the ginger, garlic, salt, coriander, cumin, curry powder, fennel, turmeric, and cayenne. Add the reserved cauliflower and stir constantly until well coated with the spices, about 1 minute. The cauliflower mixture should be fine-textured and dry, but not mashed. Let cool completely. 3. MEANWHILE, MAKE THE CHUTNEY: Follow Cilantro Chutney recipe instructions.4. TO MAKE THE DOUGH: In a food processor, pulse the flour, whole-wheat flour, and salt to combine. In a glass measuring cup, mix the 3 tablespoons oil with the water. With the machine running, pour the liquid through the feed tube and process until the dough forms a large ball on top of the blade (there may be a few stray bits of dough in addition to the dough in the work bowl). If the dough is too dry or wet, the dough will not form a ball. If the dough feels wet and sticky, add additional flour, 1 tablespoon at a time, and process after each addition. If the dough feels dry and crumbly, follow the same procedure, adding additional water, 1 tablespoon at a time. To make the dough by hand, put the flours and salt in a large bowl. Stir in the oil and enough water to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and firm, about 10 minutes. 5. On an unfloured work surface, knead the dough briefly until smooth. Form into a ball, place on the work surface, and brush the top lightly with oil. Cover loosely with plastic wrap. Let stand for 5 minutes. 6. To make the samosas, dust 2 baking sheets with flour. Pinch off enough dough to roll into a 1 1/4-inch ball. Keeping the remaining dough covered, flatten the dough and roll it into a 5-inch round. With a sharp knife, cut the round in half crosswise to make 2 semicircles. 7. Moisten the straight edge of 1 semicircle with cold water. Lift up the ends of the straight edge to meet and overlap slightly, forming a cone shape. Press the overlapping seam of dough to seal. Place about 1 teaspoon filling into the cone. Pinch the open top of the cone shut, then press with the tines of a fork to seal. Place the samosa on a baking sheet. Repeat with the other semicircle, then the remaining dough and filling. 8. Preheat the oven to 200°F. Line 2 baking sheets with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the samosas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer the samosas to the paper towels to drain. Serve warm, with the chutney for dipping.