Samosas are a fabulous picnic food, and they’re even better when you make your own, say Max Halley and Ben Benton. Eat these ones hot, warm or cold: they’re sensational whatever the temperature. From ...

3 tablespoons salad oil 1 ½ teaspoons mustard powder ½ teaspoon cumin powder 2 small chili peppers, minced 1 medium onion, finely diced 2 tablespoons garlic, minced 2 teaspoons curry powder ½ teaspoon ...

These hand-held, savory pastries are filled with a mixture of garam masala-spiced potatoes and peas and served with a sweet tamarind chutney and a mint chutney. For extra-crispy pastry, refrigerate ...

Comfort food has no boundaries. Every culture around the world has their own version of what they consider their “meat and potatoes” dish. Meat and potatoes are the basic ingredients of samosas, which ...

Poor economy, end-of-winter blues, general laziness - I could name any number of reasons to be a bit of a homebody these days. Potatoes, mashed, fried or stuffed, are some of the world's favorite ...

Instructions: Boil potatoes with salt and coarsely mash them. Add red pepper, salt, turmeric powder, coriander, cumin and garam masala to the potatoes. Transfer the mixture to a bowl, add chiles, ...

Suppose there was a deli in Lower Manhattan that specialized in halal food, mostly the Pakistani kind. And let’s say this place also sold absolutely delicious, well-seasoned samosas for a pittance.

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. I applaud Indian cooking for elevating vegetables and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Potato and pea samosas with phyllo-wrapped dough, photographed Wednesday, Jan. 9, 2019. Photo by Hillary Levin, ...

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