When I found out that Spice Station was sending me some Indian spices, I was ecstatic. I mean, have you seen their Etsy store? The spices, herbs, peppers and teas are total eye candy! But nothing could have prepared me for the incredible smell when I tore into opened the package.
They sent me four 2-ounce bags to review during my recipe series – Garam masala, Tandoori masala, Cumin, and Curry – and they smelled faaaaaaaaaabulous! I actually had to hide the curry from my husband in fear that he might eat it in powder form. Okay, I’ll admit that I took out the bags periodically just for a quick sniff.
Over 170 different spices, herbs, salts, peppers, chiles and blends hand selected from around the world for the master chef or the rookie…
Fresh, gourmet, organic and hard-to-find spices and specialties… Can’t you almost smell them? Just looking at them inspires me to cook.
Their sets make great wedding or housewarming gifts, and come in great reusable tins. I know I’ll be ordering some as gifts for the family this year (I hope my mother-in-law isn’t reading this).
With salts named Vintage merlot salt, Aged balsamic salt, Durango hickory smoked salt, Cyprus black lava salt, and Bali coconut and lime smoked salt, who can resist?
I had to find a recipe and fast (before we devoured the spices themselves). I decided on two of my favorite Indian dishes, Samosas (an appetizer) and chicken curry. Did you know there are about a gazillion different ways to cook both?
I finally found a combination of recipes that I could tailor too suit my family. So very yummy (even my toddler thought so), thanks to Spice Station. Here are the recipes I adapted (then keep reading for the fabulous giveaway):
VEGETARIAN SAMOSAS (BAKED) AND DIP
(makes 16 samosas)
Ingredients for the samosa:
1/2 lb. potatoes (about 1 or 2), peeled and diced into small pieces
1/4 t garam masala
1 T olive oil
1 beaten egg as a egg wash
2 t ginger, grated
1 garlic clove, minced
2 T cilantro leaves, chopped
1.5 t curry
1/4 cup cooked peas
1 small onion, chopped finely
1/4 cup vegetable stock
refrigerated pie crust, 2 9-inch rolls, thawed (you can make your own but this saves time if in a crunch) – keep this refrigerated until ready to unroll
salt and pepper to taste
Ingredients for the dip:
3 cloves of garlic
4 t ginger
1 bunch of cilantro leaves
1 bunch of mint leaves
1 t sugar
1/2 t salt
1/3 cup lime juice
1 T water
1 T olive oil
Note: Most samosas are fried, but I wanted a “healthier” way of cooking it so I baked mine.
- Preheat the oven to 400 degrees.
- Boil the potatoes in salted water until tender. Drain and set aside.
- In a skillet over medium heat, add olive oil and onion. Cook for a few minutes until tender. Add the ginger, garlic, salt, pepper, vegetable stock, cilantro, curry, and garam masala and cook for 2 minutes. Remove from heat, and stir in potatoes and peas. Mash them into a thick but chunky “paste.”
- Unroll the pie dough over a lightly floured surface. Cut each roll into 8 equal triangular slices, much like a pizza.
- Spoon about 1-2 teaspoons of the filling onto the middle of each slice.
- Bring the 3 points of the triangle together to form a pyramid and pinch closed. Pinch together the seams to keep mixture from oozing out when baking.
- Brush the outside of each with the egg wash and place on a baking sheet.
- Bake 15-20 minutes or until golden brown.
For the Dip:
- Place all ingredients together in a food processor and puree until smooth.
Note: Everyone here enjoyed the samosas. As for the dip, I didn’t like the addition of the mint. My husband says that maybe a little less mint would be best, but he was surprised at how the mint “came together” well with the spices in the samosa.
1 lb chicken, cut into bite-size pieces
1/2 t cumin
4 t curry
1 T cornstarch
1 onion, chopped finely
2 T plain yogurt
3/4 cup water
1 clove garlic, minced
15 oz can of diced tomatoes
3 T coconut milk
chili powder to taste
2 T olive oil
- Heat the oil in a large skillet and add the onion. Cook until tender.
- Add the chicken and garlic, and cook until golden brown.
- Mix in the rest of the ingredients. Bring to a boil and simmer for 15 minutes.
- Serve with rice (Basmati is preferable), and garnish with cilantro (optional).
Buy it: To purchase any of these spices, herbs, peppers or teas, visit Spice Stationat:
Win it: Spice Station is generously offering one reader their pick of six 1-ounce bags from their collection of spices and teas.
- In order to enter my giveaway, you MUST be a public follower of this blog through Google Friend Connect. Click on the “Follow” button on the right hand side of this blog. If you are not a follower and you enter this giveaway, ALL of your entries/comments will be not be valid. You must also include your email in your comment, or have it visible on your profile.
- Visit Spice Station’s Etsy store, explore their spices and teas, then comment back here about what you would like if you were to win. You can also view a more comprehensive list on their website.
- Follow my other blog at Kite Koop via Google Friend Connect. (1 extra entry)
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- Tweet ” I want to win spice station spices@http://villageofmoms.blogspot.com/ “. You can tweet daily for one additional entry per day. Leave the url so I can verify your tweet. (1 extra entry, daily)
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