Indian appetizers: Samosas and more!

Sweet Potato Samosas

Ingredients:

• 1 sweet potato, peeled and diced
• 1 teaspoon butter
• 1 tablespoon milk
• 1 tablespoon dry onion soup mix
• curry powder to taste
• 20 wonton wrappers
• sesame oil for brushing

Directions:

Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.

Preheat oven to 375 degrees F (190 degrees C).

Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.

Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

 

Plum Dipping Sauce

Ingredients:

• 3/4 (16 ounce) jar plum jam
• 2 tablespoons vinegar
• 1 tablespoon brown sugar
• 1 tablespoon dried minced onion
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger

Directions: In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

 

Vegetable Samosas

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 (19 ounce) cans garbanzo beans, drained
• 2 tablespoons curry paste
• 1/2 cup apple juice
• 3 sheets frozen puff pastry, thawed
• 1/4 cup all-purpose flour for dusting

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
4. Bake in preheated oven for 25 minutes, until golden brown.

Spicy  Lentil Dip

Ingredients:

• 1 cup red lentils
• 1 onion, chopped
• 2 1/2 cups water
• 2 teaspoons curry powder
• 3/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 cloves crushed garlic

Directions:

1. In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.
2. Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Sauté for 1 minute.
3. Stir spice mixture into lentils and serve.