Samosadilla (Samosa Quesadilla)
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Date: 2019-07-25
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Comments and reviews: 10
ray32825
India and Mexico have almost the same number of states with each state having it's own sub culture and cuisine. Just a little bit of history to let you know why Mexican cooking is similar to Indian and Asian cooking - When the Spanish came to Mexico from the Caribbean, they landed in Veracruz and made their way inland to conquer Mexico city. However, their main goal was to find a quick and safe route to India and so they make their way down to the west coast where they developed the port of Acapulco. From here they made their way to Asia and this is why you have a similar complexity and diversity in the styles of cooking, and the use of spices from Asia in Mexican cuisine. Also, you must realize that when the Spanish arrived in the new world, it was after almost eight centuries of Arab domination. This is why the techniques, certain sauces, and spices like cilantro, pepper, cinnamon, cumin, clove etc were incorporated into Mexican cuisine. With the re-establishment of Christian rule in the Iberian peninsular and the removal of most things Arab, they no longer have certain things in Spain/Europe that are still present in Mexico ex. string cheese. :)
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India and Mexico have almost the same number of states with each state having it's own sub culture and cuisine. Just a little bit of history to let you know why Mexican cooking is similar to Indian and Asian cooking - When the Spanish came to Mexico from the Caribbean, they landed in Veracruz and made their way inland to conquer Mexico city. However, their main goal was to find a quick and safe route to India and so they make their way down to the west coast where they developed the port of Acapulco. From here they made their way to Asia and this is why you have a similar complexity and diversity in the styles of cooking, and the use of spices from Asia in Mexican cuisine. Also, you must realize that when the Spanish arrived in the new world, it was after almost eight centuries of Arab domination. This is why the techniques, certain sauces, and spices like cilantro, pepper, cinnamon, cumin, clove etc were incorporated into Mexican cuisine. With the re-establishment of Christian rule in the Iberian peninsular and the removal of most things Arab, they no longer have certain things in Spain/Europe that are still present in Mexico ex. string cheese. :)
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Mary Sanchez
I've got a friend who did volunteer medical work in India for years. I once complained to her about how hard samosas were to make, perspiring while I rolled out the dough, making individual packets, then frying. and she said, that's why they have servants in India The caste system and misogyny are still there, despite attempts starting with Gandhi to equalize everyone. That being said. I've streamlined my samosas for years, making them lighter, too, by using filo. I cut long strips that are as wide as I want the triangular packet to be, brushing the strip with ghee or oil before folding. just pull over one corner to start the triangle shape, then flip over and over until I get the number of filo layers I want. Then I bake. Although I do like fried foods, I don't like the frying smell that lingers in my house for days afterward. Baking solved that problem, too. But I will say that Chef's idea sounds delicious and quick, so I may try his idea, too
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I've got a friend who did volunteer medical work in India for years. I once complained to her about how hard samosas were to make, perspiring while I rolled out the dough, making individual packets, then frying. and she said, that's why they have servants in India The caste system and misogyny are still there, despite attempts starting with Gandhi to equalize everyone. That being said. I've streamlined my samosas for years, making them lighter, too, by using filo. I cut long strips that are as wide as I want the triangular packet to be, brushing the strip with ghee or oil before folding. just pull over one corner to start the triangle shape, then flip over and over until I get the number of filo layers I want. Then I bake. Although I do like fried foods, I don't like the frying smell that lingers in my house for days afterward. Baking solved that problem, too. But I will say that Chef's idea sounds delicious and quick, so I may try his idea, too
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Humera Ahsanullah
What a great idea samosadilla Thank you Whenever I've made samosa I have never used garam masala which, as an Indian descent, my mom told me is only for meat dishes. She said every spice is unique and brings out the flavor of certain foods better than the other so don't user all spices in every food. I like crunch in samosa so if I were to make your samosadilla here what the changes I would do to the filling: boil whole potato then peel and mash roughly ( I will not put any butter or oil in the filling nor saute anything, add lots of sliced green onions, chopped cilantro, some roasted whole coriander seeds and cumin seeds, pomegranate seeds, sliced jalapeno, lemon juice, salt, turmeric and red chillies. Finally mix them together and follow your method to fill and cook
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What a great idea samosadilla Thank you Whenever I've made samosa I have never used garam masala which, as an Indian descent, my mom told me is only for meat dishes. She said every spice is unique and brings out the flavor of certain foods better than the other so don't user all spices in every food. I like crunch in samosa so if I were to make your samosadilla here what the changes I would do to the filling: boil whole potato then peel and mash roughly ( I will not put any butter or oil in the filling nor saute anything, add lots of sliced green onions, chopped cilantro, some roasted whole coriander seeds and cumin seeds, pomegranate seeds, sliced jalapeno, lemon juice, salt, turmeric and red chillies. Finally mix them together and follow your method to fill and cook
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Michael Egan
What a dickhead. For one thing garam massala is added just before the end of cooking. What kind of flour is used to make tortillas. To further improve his lack of education, there is no meat in this recipe so it is NOT a samoosa. When vegetables are used as a filling they are called SINGARA. Getting really sick and tired of all the basardisation of traditional foods by twats who think that they are so clever (and lazy. Last yideo of yours that I will ever watch, by the way I hope that your balls drop soon.
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What a dickhead. For one thing garam massala is added just before the end of cooking. What kind of flour is used to make tortillas. To further improve his lack of education, there is no meat in this recipe so it is NOT a samoosa. When vegetables are used as a filling they are called SINGARA. Getting really sick and tired of all the basardisation of traditional foods by twats who think that they are so clever (and lazy. Last yideo of yours that I will ever watch, by the way I hope that your balls drop soon.
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JoAnn MacCready
Hi John I made these for dinner tonight. They are delicious. Samosas are a very favourite food of mine. These are a great alternative, maybe even better. I had a little leftover roast chicken breast, so I chopped it very fine and added it to the filling to add some additional protein. I made enough filling to make a few later in the week. Thanks for a new one to add to my rotation.
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Hi John I made these for dinner tonight. They are delicious. Samosas are a very favourite food of mine. These are a great alternative, maybe even better. I had a little leftover roast chicken breast, so I chopped it very fine and added it to the filling to add some additional protein. I made enough filling to make a few later in the week. Thanks for a new one to add to my rotation.
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Brian Elia
These are about as close to the real deal as they come without having to go out to get Indian food/deep fry yourself. I live just North of Sacramento, CA and we have a large population of Punjabi/Indian people here, so I've had my fair share of samosas. I was actually very surprised how close these came to the real-deal. Chef John really knocked it out of the park w/ this one
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These are about as close to the real deal as they come without having to go out to get Indian food/deep fry yourself. I live just North of Sacramento, CA and we have a large population of Punjabi/Indian people here, so I've had my fair share of samosas. I was actually very surprised how close these came to the real-deal. Chef John really knocked it out of the park w/ this one
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Shaynel Ahmed
It can be a semi calzone. I make these all the time. I make a paste of flour and water. and smear it on the ends of the tortilla. after filling it I press down the ends with a fork and it sticks it together nicely. Or I put them in a toasted sandwich maker. it gives beautiful samosas nice n sealed
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It can be a semi calzone. I make these all the time. I make a paste of flour and water. and smear it on the ends of the tortilla. after filling it I press down the ends with a fork and it sticks it together nicely. Or I put them in a toasted sandwich maker. it gives beautiful samosas nice n sealed
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Seema Prasad
Excellent idea. Thanks. Now I can do variations of them for my diabetic husband. Make the filling, keep in fridge for resistant starch. Use oats chapatti. The variations are endless. My husband loves his samosas with his drinks on the weekends and could not have them till now. Thanks again.
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Excellent idea. Thanks. Now I can do variations of them for my diabetic husband. Make the filling, keep in fridge for resistant starch. Use oats chapatti. The variations are endless. My husband loves his samosas with his drinks on the weekends and could not have them till now. Thanks again.
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Madigan Blake
theres very little indian culture where i live, w the closest decent indian food place being an hr away (most of our restaurants r asian or texmex. so this recipe is very nice for people like me haha an accessible fusion of something i cant get easily and something i can make in my sleep
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theres very little indian culture where i live, w the closest decent indian food place being an hr away (most of our restaurants r asian or texmex. so this recipe is very nice for people like me haha an accessible fusion of something i cant get easily and something i can make in my sleep
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Mary Sanchez
The best Indian vegetarian cookbook I own is Lord Krishna's Cuisine. It appreciates the ingredients and subtle favors that change for each dish, and it's all vegetarian. The recipes show a lot of respect for food, and everything it takes to get it to market and your table.
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The best Indian vegetarian cookbook I own is Lord Krishna's Cuisine. It appreciates the ingredients and subtle favors that change for each dish, and it's all vegetarian. The recipes show a lot of respect for food, and everything it takes to get it to market and your table.
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