I had a craving for Indian food and put together this menu for tonight's Seduction Meal. The inspiration for this meal was inspired by a cookbook that I own called Fresh Indian, that included a sauce I've wanted to try for some time--and I have to say, it is the fabulous! Cilantro Mint Coconut Chutney by Sunil Vijayakar; it truly is the BEST variation on a mint/cilantro sauce I've ever had. This sauce went so well with both the vegetable samosas and the salmon. I can't wait to hear what you think of it. 


Tip: Samosas are a great way to use left over potatoes and other vegetables.  I love this combination of potatoes, curry and peas and have served this as a side dish on its own, although I top this with extra olive oil or tab of sweetened butter so its not as dry.

Vegetable Samosas
Makes 12 - 14

Ingredients

• 2 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1/2 teaspoon garam masala powder
• 1/2 inch piece of ginger, peeled and grated
• 1/4 teaspoon chili powder
• 1 shallot, finely diced
• 4 large potatoes - peeled, boil, drain and smash
• 1 cup of fresh or frozen peas
• 1/4 cup finely chopped cilantro leaves
• 5 large sheets Filo Pastry dough
• Olive oil

Directions
Make the Filling

1. Head oil in a large skillet. When hot add curry and garam masala, blend together.
2. Add ginger, chili powder and shallot,  and cook until shallot is translucent.
3. Add potatoes to the skillet and mashed/mix ingredients
4. Add peas and cilantro, mix together to incorporate the spices
5. Salt and pepper to taste
6. Set Aside

Make the Samosas

1. Pre-heat oven to 375
2. Lightly brush a baking sheet with vegetable oil
3. Keep the sheets of filo pastry under a damp cloth so it does not dry out
4. Working on a flat surface, place two sheets of filo dough on top of each other. With the narrow side towards you, cut into three strips lengthwise.
5. You will now have six strips - lay them out on the flat surface, the narrow end towards you
6. Lightly brush each of the 6 strips with olive oil
7. Place 1 tablespoon of the potato filing at the bottom of each strip, about 1 inch from the edge
8. Fold the bottom right corner over to meet the left edge to form a triangle, gently press down the filo dough, pushing the filling upwards (so it doesn't squeeze out of the bottom). Next fold the triangle over upwards and continue alternating diagonal and straight folds to maintain the triangular shape until you reach the top.
9. Gently press down edges to secure filling
10. Repeat steps to make the rest of the samosas in the same manner.
11. Lightly brush the samosas with olive oil
12. Place on an oiled baking sheet and bake in the preheated oven for 15- 20 minutes until crisp and golden.
13. Serve hot with mango chutney or cilantro, mint sauce

Cilantro Mint Sauce
Recipe by Sunil Vijayakar / Fresh Indian Cookbook

Ingredients:

• 2 cups cilantro leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup grated coconut
• 1 teaspoon freshly grated ginger root
• 2 garlic cloves crushed
• 4 jalapeno peppers (seeded)
• 2 tablespoons ground cashews
• juice of 1/2 lemon
• 1 teaspoon raw sugar
• 1/2 cup low-fat plain yogurt
• salt and pepper to taste

Place all ingredients in a blender or food processor and pulse until uniform and smooth.

Grilled Salmon with Mango Chutney

Ingredients

• 2 Salmon Steaks
• Olive oil
• salt and pepper to taste
• Stonewall Kitchen Mango Chutney

Directions:

1. Heat grill - medium heat, brush the grills with vegetable oil
   
2. Lightly brush salmon steaks with olive oil, add salt and pepper to taste, place on grill. Close grill cover.
   
3. Cook for 4-5 minutes. Brush Mango Chutney on top.
4. Cook another 4 minutes add more Mango Chutney
5. Serve Immediately