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

Filling

Ingredients

• 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

Directions

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

Dough

Ingredients

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

Directions

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

Ingredients

• 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

Directions

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.

CS

Chicken Tikka Masala

Chef Vijay Jagtiani has been an Executive Chef for over 26 years. He trained in India at the prestigious Bombay Catering College for 3 years and has worked all over the world in the finest Indian restaurants. He came to the United States in 1993 and quickly emerged as a chef known for getting the most out of a vast array of unique spices when developing his succulent sauces as well as a Tandoor oven guru. Chef Jagtiani was the executive chef at Jewel of India in NYC for many years and then took over the kitchen at the prestigious Shaan at Rockefeller Center. After opening up several successful non Kosher Indian restaurants on his own, Chef Jagtiani joined forces with the owners of Shalom Bombay to enter the world of Glatt Kosher Indian Cusine.

Chef Vijay has graciously shared this recipe with us:

Photo by: http://jeenaskitchen.blogspot.com/

Ingredients:

• 5 Tablespoons Oil
• 2 Medium Onions  (chopped)
• 1 Tomato (chopped)
• 1 tsp salt
• 1 Tablespoon Coriander Powder
• 1 Tablespoon Red Chili Powder
• 1 Tablespoon Paprika
• 1 Tablespoon Fresh Ginger and Garlic paste (ground into a combined paste)
• 1 Tablespoon of Egg Shade or Orange Color Food coloring
• 3 boneless chicken breasts cubed
• 3 Tablespoons of Non Dairy Creamer
• 1 Cup Water

Directions

1. Heat Oil in Large Skillet
2. Sautee Onions until brown
3. Add Tomato and simmer for 5 minutes
4. Add Salt, coriander powder, red chile powder, paprika and garlic/ginger paste
5. Simmer for 5 minutes
6. Add 1 cup of water and food coloring
7. Add Chicken pieces
8. Cook for 10 minutes
9. Add Non Dairy Creamer and cook for another 2-3 minutes

Serve with Basmati Rice
Yields 4 servings

Shalom Bombay has two locations:

Manhattan
344 Lexington Avenue – between 39th and 40th – New York, NY 10016; Tel: 212.922.0224 – Fax: 212.922.0124

Teaneck
166 Cedar Lane, Teaneck, NJ 07666; Tel: 201.357.8505

Enjoy, gentle reader, enjoy!

CS

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