Archive for the 'Chef Vijay Jagniati' Category


Indian Hamentashen?

Chef Vijay Jagtiani,  from Shalom Bombay (344 Lexington Avenue – between 39th and 40th – New York, NY 10016 – Tel: 212.922.0224 – Fax: 212.922.0124), shares a delicious Indian recipe:

Vegetable Samosas (the “new” hamentashen)

Yield: 16 Samosas



  • 6 potatoes with skin
  • 2 tbsp vegetable oil
  • 1tsp cumin seeds
  • 2 inches peeled fresh ginger
  • 2 chopped green chillis
  • ½ chopped onion
  • 1 cup frozen green peas
  • 2 tbsp chopped cilantro
  • ½ tbsp turmeric powder
  • ¼ tbsp coriander powder
  • ½ tbsp salt
  • ¼ tbsp chile powder


  1. Boil potatoes, Remove Skin and Mash and put aside.
  2. In a non-stick pan heat oil, add cumin seeds, ginger, green chillies and onion and brown. Addpeas. Cook 2-3 minutes and add mashed potatoes.
  3. Mix cilantro, turmeric, coriander and chile powder together. Mix into the potato mixture and letcool for 15 minutes in fridge



  • ¼ Cup of White Flour
  • ¼ Cup of Vegetable Oil
  • ½ Tablespoon of Salt


  1. Mix all of the ingredients together until they form a hard dough. Make lemon size balls of
  2. dough.
  3. Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut it to make a half circle.
  4. Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
  5. Stuff it with about 1 tbsp ofprepared filling and seal it firmly.
  6. Deep Fry, Serve with Sweet Chutney.

Sweet Chutney


  • 2 Cups of White Vinegar
  • 2 Cups of Tomato Ketchup
  • 1 peeled Pear
  • 1 lb Red Seedless Grapes
  • 2 Bananas
  • salt
  • 1 tbsp cumin seeds
  • ½ tbsp chile powder
  • Pinch of orange/red food color powder


  1. Grind vinegar, ketchup, pear, grapes and bananas together in food processor.
  2. Add salt to taste, cumin, chile and food color. Mix and enjoy.

Enjoy, gentle reader, whether on Purim or at any other time.


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