Chef Andy Pokhrel of Shanti ~ A Taste of India restaurant shows co-host and trained chef Joe Murphy and the studio audience how to make vegetable samosas, a popular appetizer in Indian cuisine, and chicken kadai, a north Indian delight known for its spice! Notice the number of spices Chef Andy shows us!
Watch the video and follow along with the recipe to make these Indian dishes for your family and friends.
Shanti ~ A Taste of India Cooking Demo of Vegetable Samosas and Chicken Kadai by Chef Andy Pokhrel
Vegetable Samosa
- Potato 5 lb
- Green Peas half lb
- Cumin, Coriander powder 1 TSP
- Turmeric powder 1 TSP
- Chilly powder half TSP
- Salt to taste
- Chopped ginger garlic 1 TSP
Dough for Vegetable Samosa
- Wheat flour 1lb
- Chickpeas flour half lb
- Ajwain Seeds 1TPS
- Oil 100 ML
- Salt half TSP
- Water as needed
Chicken Kadai
- 1 kg chicken, washed,cleaned and cut into big pieces
- 4 tablespoons oil
- 1/2 cup onion, sliced
- 1 1/2 cups tomatoes, peeled and sliced
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 4 teaspoons garam masala powder
- 2 bay leaves
- 4 whole red chilies
- 2 teaspoons coriander seeds
- 1 teaspoon red chili powder
- salt
- Grind coriander seeds and whole red chillies into a coarse powder.
- Heat oil in a kadai.
- Add bay leaves.
- After about 30 seconds, add onions and sauté till they turn light golden brown.
- Add ginger-garlic paste.
- Sauté for 2 minutes on medium flame.
- Add the above coarse powder.
- Stir well.
- Add tomatoes and cook till they are fully cooked.
- Add chicken pieces, salt to taste and red chili powder.
- Mix well.
- Cover the kadai.
- Cook till the chicken becomes tender.
- Sprinkle garam masala powder over the chicken.
- Garnish with coriander leaves and onion rings.
John-Paul Kaminga of Blanchard’s Wines & Spirits had the task from co-host Carol O’Connor to choose a wine for both these Indian delights! Find out the wine he chooses.
Chef/Owner Steve LaCount of Chiara Bistro shares his tip on the best way to remove the seeds from a pomegranate, and what’s the best use of them.
Carol O’Connor visits co-owner Rokeya Chowdhury at Shanti Restaurant in Roslindale to learn more about Shanti’s menu.