In honour of St. Valentine's Day, it's time for the husbands to step up to the plate and serve our culinarily adventurous wives. This will be a three part meal, consisting of
a
samosa appetizer
, a
chicken curry main, and a
poached pear dessert from
Epicurious. Here are the recipes:
Samosas
Ingredients
2 cups all-purpose flour
1/2 teaspoon nigella seeds (also called kalonji or black onion seeds)
1/2 teaspoon salt
2 tablespoons vegetable oil, plus 3 to 4 cups for frying
3 medium potatoes (about 2 pounds), peeled
1 bunch green onions (white and green parts), chopped
2 fresh green chiles, such as jalapeños, seeded and minced (optional)
1/2 cup fresh cilantro, chopped
1 teaspoon whole cumin seeds
1/2 teaspoon ground cumin
1/2 teaspoon chile powder
1/2 teaspoon salt
Plain yogurt for serving
Instructions
In medium bowl, whisk together flour, nigella seeds, and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.
In large pot, cover potatoes with cold water. Bring to boil, then reduce heat and simmer, covered, until tender, about 20 minutes. Drain and, when cool enough to handle, finely dice.
In large bowl, combine diced potatoes, green onions, chiles (if using), cilantro, cumin seeds, ground cumin, chile powder, and salt. Mix with fork, mashing potatoes slightly to incorporate all ingredients.
Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.
In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yogurt.
Chicken Curry
Ingredients
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Instructions
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.
Pears Poached in Red Wine, Cardamom and Orange
Ingredients
1 750-ml bottle dry red wine
2 1/4 cups sugar
2 cups water
1/2 cup orange juice
2 teaspoons grated orange peel
1 teaspoon ground cardamom
1 cinnamon stick
4 firm but ripe pears, peeled, stems left intact
1 pint vanilla ice cream
1 plain or almond biscotti, crumbled
Orange peel strips (optional)
Instructions
Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.
