As the summer is slipping into Autumn, everyone started decorating/rearranging their house, but we are still catching up few bits of hot and cold temperature and enjoying barbeque parties.
Couple of weeks back we had a barbeque-potluck block party and I was in a kind of strange dilemma whether I can cook for so many people and if yes what should I cook other than usual stuff like tandoori chicken or salsa/chips. Few of the things came into my mind like Cajun Chicken or Shrimp Biryani or Chocolate grill pizza with fruits…Ummmmm…
Finally I gave up and leaned towards the recipes which I found from this wonderful book ‘Serving Crazy with Curry’ by Amulya Malladi and ended up making Blueberry Curry Sauce which I served with grilled chicken, Quinoa salad and vegetable Samosa.
The barbeque party was a great hit, I and R were able to meet lots of new people and tasted lots of yummy food, my mouth is still watering thinking of the food we ate there. The blueberry curry sauce was a great hit and everyone enjoyed the sauce very much. It was a great party and I will look forward for more
About the recipe, to make this curry sauce, I used the sweet-sassy blueberries with the other simple ingredients which you can find in your pantry very easily. Little exotic but still Indian, perfect match with everything. This curry sauce is one of the most flavorful of all the sauces I have ever tasted. Here is the method…
Blueberry Curry Sauce Recipe:
• 2 Shallots (finely chopped)
• 1 tsp Ginger-Garlic Paste
• 2 Green Chillies (finely chopped)
• 1/2 tsp tomato paste
• 1/2 stick butter
• 1-1/2 cup Blueberries
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Cumin powder
• 1/4 Cup White Wine vinegar (You can add it less if you want depends on the blueberries taste)
• Salt to taste
1. Heat butter in a pan and fry some onions till they turn light golden.
2. Add chopped green chillies, ginger-garlic paste, tomato paste and fry then for a minute.
3. Now add white wine vinegar and the blueberries. Cook it until everything becomes soft.
4. Blend the mixture in a blender and put it back in a suacepan and heat it until it bubbles.
5. Add cayenne pepper to spice it up and little cumin powder. If you don’t like the cumin powder aroma you can leave it.
5. Serve this recipe with snacks or with any kind of protein.
Vegetable Samosa Recipe:
• 1/2 cup Shelled green peas
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 2 green Chillies (finely chopped)
• 1 tsp Ginger (finely chopped)
• 2 Large Potatoes (peeled and cubed)
• 1/2 tsp Red chilli powder
• Salt to taste
• 1/2 tsp Dry mango powder (amchoor) or lemon juice
• 1/2 tsp Garam masala
• 2 tbsp Coriander leaves (finely chopped)
For Pastry shell:
• 1 cup All purpose flour (maida)
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1/2 tsp Carom seeds (optional)
• 3 tbsp Ghee (clarified butter) or oil
• Salt to taste
• Water as required for kneading
• oil to deep fry
1. Heat oil in a pan, add cumin seeds, green chillies and ginger and let them fry briefly.
2. Add the potato cubes and mix well. Now add turmeric powder, red chilli powder, salt, dry mango powder and garam masala powder. Toss well.
3. Sprinkle some water and cover the pan, cook on low-medium heat for about 10 minutes or till the potatoes are cooked.
3. Mix in the cooked green peas and put off the heat. Now let the stuffing cool down and then mix in the coriander leaves.
To make the samosa pastry shell
1. Sieve together the flour, baking soda, baking powder and salt in a bowl.
2. In the same bowl mix the carom seeds and ghee or oil.
3. Now add water little by little, mixing with fingers to make a stiff dough, the consistency should be a shortcrust pastry.
4. Keep covered with a damp cloth for about 15 minutes.
To make the samosa
1. Knead the dough again and divide it into 16 equal balls.
2. Apply a little dry flour to each ball when rolling into a circle of 4″ diameter.
3. Cut each circle into two and lightly dampen the edges of each semicircle with water.
4. Shape each semicircle onto a cone by pressing the cut edges together.
5. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this process with the rest of the balls.
6. Now take a deep pan and heat the oil on a medium heat, Once the oil comes to the temperature deep fry the samosas in batches till crisp and golden brown. Remove onto a paper towel.
- You can twist the recipe however you want as per your taste buds by making it little spicy or sweet or tart.
- You can use fresh or frozen, but I like using fresh berries for this recipe.
- To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
- Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
- Chillies can be increased or decreased as desired.
- The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
- Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.
Linking my recipe to below events: