- 6 Eggs hard-boiled, shell removed.
- 1 small red onion finely sliced
- 2 medium-sized tomatoes chopped roughly
- Handful of fresh coriander chopped
- 1 clove garlic crushed and chopped finely
- salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp chilli powder (optional)
- 1/2 large red chilli (de seed it if you wish)
- 2 tsp vegetable oil
- 1/4 cup water.
This is affectionately known as puff pastry samosas, but I decided to give it a new name. I have been making this forever and it is definitely a crowd pleaser.
- 425g canned tuna in brine
- 6 Ready rolled puff sheets
- 2 large potato peeled and diced into small cubes
- 1 small brown onion diced finely
- Handful fresh coriander
- 3 Birdseye chilli – diced finely
- 1 tsp turmeric
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp salt
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1 – 2 tbsp oil
- 1/3 cup water
Take Puff pastry sheets out of the freezer to thaw.
Heat oil in a deep frying pan or wok. Add mustard and cumin seeds to oil and fry for 30 seconds. Added diced onion and chillies, and fry till onion softens. Add coriander stalks, garlic, ginger,turmeric, ground coriander and cumin. Fry for another minute, then add potatoes, and salt, give it a good mix add water and bring to boil lower heat to medium, cover and cook for 7 – 10 mins or until potatoes are tender. Add garam masala and tuna to the potato mix and cook for another 7 mins. Mix through chopped fresh coriander leaves. Allow tuna and potato mixture to cool.
Cut each pastry sheet into 9 squares. Ensure that you keep the sheets covered with a damp cloth to prevent it from drying out. Place a teaspoon of mixture onto each square. Take two corners of the square and bring it together to form a triangle. Seal edges by pressing it together.
Brush each triangle with oil and bake in a hot oven 200 deg C for 20 minutes until golden brown. Serve warm with mint chutney or whipped natural yoghurt.
- 1/2 cup red lentils
- 1/3 cup yellow split lentils
- 1/2 onion
- 1 small carrot
- 2 green chillies
- 1 tomato
- Juice of 1 lemon
- Handful of fresh coriander
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1 tbsp ghee
- 4-5 cups water
- I even tsp turmeric
- 6 curry leaves
Rinse lentils well. Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato. Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices. Remove from heat and add chopped coriander. Serve with rice.
Variation: You can add a generous bunch of baby spinach to the dhal.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.