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Recipes

How to make the perfect Samosa

How to make the perfect Samosa

Bowl by Richard Ginori, Fork by Robbe & Berking, Condiment Dish by Match 1995

 

In honour of Holi, the annual Indian festival that marks the arrival of Spring, we asked Indra (Reeta) Patel to share her mouthwatering Samosa recipe with us. You may know Reeta as co-owner of My Favourite Ice Cream, one of Toronto's most beloved ice cream parlours (conveniently located right next door to HG). When she's not running the shop with her husband Jay, Reeta can be found at home cooking authentic Indian meals for her family. She recently opened up her kitchen to us, where she taught us how to make Samosas, the neatly folded, tightly packed savoury goodness that is India's most popular snack. Introduced to the Indian sub-continent in the 13th Century by Middle Eastern traders, the humble samosa earned the blessings of Indian royalty, and became food 'fit for the king'. They're surprisingly easy to make, and once you do, you'll be hard-pressed to ever order them in again.

Above: Indra (Reeta) Patel; Reeta's go-to spices

 

Reeta's Samosas

Makes approx. 12 samosas

Ingredients

  • 1 medium red potato, peeled and diced
  • 1-2 medium carrots, grated 
  • 3/4 cup frozen green peas
  • 2 tablespoons vegetable oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. ground turmeric
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. garam masala
  • salt to taste
  • juice of 1 lime
  • 1/4 cup cilantro, chopped
  • 1 package corn tortillas (flour tortillas can be substituted)
  • 3 tablespoons flour (for paste)
  • additional oil for cooking

Dipping Sauce

  • 1 clove garlic
  • 1 1/2 tsp. toasted cumin seeds, crushed by mortar & pestle
  • 10-12 cherry tomatoes
  • 1/3 red pepper, chopped into pieces
  • 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. sweet jam or marmalade
  • juice of 1/2 lime

 

Directions

  1. Heat the oil in a skillet over medium-high heat until hot (do not let smoke). Add mustard seeds and cumin and cook approx. 30 seconds until they start to crackle and pop.
  2. Reduce heat to medium and add the potatoes, carrots, peas and remaining spices. Cover and cook approx. 20 minutes, until vegetables are soft but firm (add a tablespoon or two of water if your mixture is too dry). 
  3. Once cooked through, remove the pan from heat and add lime juice and cilantro. Let cool. 
  4. While the vegetables are cooking, make a paste. Add flour to a small bowl, and add just enough water to make a light paste. Set aside.
  5. Using a non-stick pan on low heat, warm each tortilla for 3-5 seconds per side to soften. Remove and cut in half.

A. Make a cone by folding your tortilla half into thirds and sealing with paste.

B. Dollop vegetable mixture into your cone, leaving enough room at the top.

C. Using more paste, fold one top over the other, and sealing edge to edge.

6. Fold the tortilla half into three, and using your finger, seal the edges with the paste, forming a cone. Dollop a generous scoop of filling in the cone, and using more paste, seal the top by folding it onto itself until you have a neatly packed triangle.

7. Heat 2-3 inches of oil in a dutch oven or deep frying pan. Once hot (approx. 350F/177C), fry in small batches until golden brown, about 3 minutes. Drain on paper towels and serve warm or at room temperature.

8. To make the dipping sauce, mix all ingredients in a blender and pour into a serving dish.

Condiment dish and pewter tray: Match 1995;  Plate: Richard Brendon, Fork: Robbe & Berking; Tablecloth: Lisa Corti

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    The Almighty Egg

    The Almighty Egg

    Footed Egg Cups, Match 1995

    Eggs are having a culinary moment....

    If you're looking for a little more to do with your eggs this weekend than dip them in vegetable dye, you won't have any trouble finding inspiration.  Eggs are having a culinary moment, and their fashionable rise is in stark contrast to their status as a common everyday staple. Chefs have taken eggs past the breakfast table and are adding them to everything from salads to stews and ramen for a hit of protein, texture and colour. We're also seeing deviled eggs in bar menus everywhere (we admit they do go well with a glass of wine, artisan brew or cocktail), but these aren't your grandmother's version. If you want to ride the egg wave at home, this is a good weekend to start. Beautifully curved and highly delicate, the egg is the most ubiquitous symbol of Easter, an ancient symbol of new life, rebirth and Spring.


    BEET-PICKLED DEVILED EGGS 


    DEVILED EGGS WITH CRISPY SHALLOT GREMOLATA


    FRIED EGG ON TOAST WITH HERB BUTTER AND RADISHES

     


    LAMB AND FETA FRITTATA


    POACHED EGGS W ASPARAGUS, ARUGULA & PARMESAN


    'FINES HERBES' OMELETTE

    Old School? We get it. Here's how to make make the perfect soft-boiled, poached and scrambled eggs, courtesy of Bon Appétit.


    HOW TO MAKE THE PERFECT SOFT-BOILED 'JAMMY' EGG


    HOW TO MAKE THE PERFECT POACHED EGG


    HOW TO MAKE THE PERFECT SCRAMBLED EGGS

     

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    The Perfect Passover Cake

    The Perfect Passover Cake

    ORANGE & ALMOND CAKE

    From Claudia Roden & featured in Food 52 Genius Recipes.

     

    We're big Food 52 fans, and their Genius Recipes cookbook is...well, genius. Like your own family favourites, it features recipes that have risen to the top, having stood the test of time - and flavour. For those of you celebrating Passover next week, this Orange & Almond Cake by Claudia Roden could very well become an annual tradition. Originally published in the New York Times in 1987,  it's extremely moist, and lovely served with blueberries or peaches. If you're simply looking for a guilt-fee, gluten-free dessert, we hope we just made your day. 

    From Claudia Roden & featured in Food 52 Genius Recipes.

     

    INGREDIENTS

    • 2 large oranges
    • 6 large eggs
    • 2 cups plus 2 tablespoons (225g) ground almonds
    • 1 cup plus 1 tablespoon (225g) sugar
    • 1 teaspoon baking powder
    • Butter or oil for the pan
    • Flour or more ground almonds for the pan

    PREPARATION

    1. Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
    2. Preheat oven to 400 degrees.
    3. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
    4. Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.

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