Classics don’t become classics for nothing: there must be something special, different, unusual about them to be considered as such; I’m particularly fond of some: movies, music bands, wardrobe items, and for that reason I do not know why it took me so long to try a classic dish like this soup; it is delicious, rich and comforting, not to mention simple and easy to make – everything classic
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Onion soup – a classic dish for a chilly fall
Classics don’t become classics for nothing: there must be something special, different, unusual about them to be considered as such; I’m particularly fond of some: movies, music bands, wardrobe items, and for that reason I do not know why it took me so long to try a classic dish like this soup; it is delicious, rich and comforting, not to mention simple and easy to make – everything classic
Lemon Meringue Pie
After a long month's baking, we're tackling one of my favorite pies today: Lemon Meringue.
I learned how to bake this pie from my mother, who baked it frequently for my father--an ardent fan of lemon meringue. So much so in fact, that he jokes about ranking prospective brides based on their ability to execute the pie well.
Unfortunately, my mother made something we Humbles call "Lemon Meringue Pool". Tasty but structurally… well, a disaster (sorry mom). When served, the filling would be slack and form a puddle on the plate. Hence the name. I'd post photos of lemon meringue pool, but to save mom face I'll post a quick doodle of a sad pie that appears to have wet himself.
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| You get the idea. |
Cinnamon Rolls With Whipped Cream Cheese Frosting
Happy Friday everyone!
Sorry for my lengthy post-valentines day hiatus. The third trimester has made me a little slow in the kitchen and I've had my hands full with family. Like my mother, who was in town last week and thinks a day at the spa is a better use of my time than baking (hey, I'm not going to argue). Then we had Mr. Humble's laptop crashing and needing to be resurrected after the latest Windows 7 service pack, something that makes the Mac user in me smirk with smug hipster superiority.
Mr. Humble (and his laptop) were necessary for today's post, since we're using one of his bread recipes. A recipe I've been begging... scratch that, demanding he make in recent weeks. You see, I've had some pretty crazy pregnant woman cravings for all things creamy. Cheesecakes, eclairs, cream puffs, donuts, and cinnamon rolls topped with pillows of creamy goodness. Knowing that Mr. Humble's soft, tender enriched white dough makes a beautiful cinnamon roll, I lobbied hard.
Of course, once I actually got my wish for a pan of delicious freshly made cinnamon rolls, I spent more time eating them than photographing them. Thus all I have to accompany this post is a bunch of photos of minimally-staged cinnamon rolls that are in the process of being eaten.
Oatmeal Ice Cream Sandwiches
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| Hungry photographer + delicious ice cream sandwiches = 25 photos of half eaten sandwiches. Just like this one. |
I'm back! Hope everyone had a nice new years and holiday season. Mine was extended by Mother Humble's fashionably late arrival for a post-new years Christmas but now everyone is back in their respective homes/countries and things are settling back into the normal Humble routine.
Routine being my destroying plenty of perfectly good ingredients during mommy-brained addled cooking attempts.
Just last week we had an epic cheesecake failure, which I will not go into detail about. Those of you who follow my occasional ramblings on Facebook know what I'm talking about and no, as I learned the next morning it did not taste good.
Not everything is turning out badly, thankfully. I made these ice cream sandwiches today and oh my goodness they are wonderful. Just sinfully good. Of course, this may be the pregnancy talking, since my feelings towards certain foods lately can be irrationally exuberant.
Brown Sugar Vanilla Ice Cream
Happy Monday, everyone!
Today I have a wonderful vanilla treat for you. While some think vanilla is synonymous with plain or generic, I think it is marvelous, particularly in the form of a well crafted vanilla ice cream. When I tasted today's dessert, I was smitten.
The ice cream has an absolutely luxurious mouth feel, one that the recipe's author credits to the use of dry milk powder. It is so amazing that I am tempted to start incorporating the use of a small amount of milk powder into all of my ice creams. The custard and vanilla will remind you of an excellent french vanilla ice cream but the addition of brown sugar sets it apart, giving the ice cream character and richness.
Garbanzo & Celery Soup With Gremolada
Soup today! Healthy soup. Sorry if this disappoints those who read my blog for a vicarious sugar rush.
I did try to deliver, spending my morning hand-pulling some gorgeous twisted hard candies. However, I decided that blogging about how to make these treats would be unwise. I managed to burn myself while handling the pulled sugar, even with my layers of gloves.
Sure, handling hot sugar is dangerous by default but I've decided that trying to handle hard candy is crazy dangerous for most home cooks (including myself). It isn't the same as handling something like taffy, which you can work with your bare hands.
I don't want to post a recipe where I need to recommend having your local hospital's burn unit on speed dial.
Hence we're posting my lunch today.
Thomas Keller's Cinnamon-Sugar Doughnuts
While out shopping this weekend I came across Thomas Keller's famed French Laundry cookbook and Ad Hoc At Home. While flipping through the books--to make sure they had adequate photos, which I need--I saw the doughnuts.
I was hooked.
With the French Laundry name attached, I assumed these little golden blobs of fried dough had to be good, so I grabbed the books.
Once home, I handed the recipe over to my dough machine (aka Mr. Humble) who got to work on the dough. Unfortunately for Mr. Humble, who had to work the next morning, the dough requires an overnight retardation in the refrigerator and it fell upon me to finish and eat the doughnuts the following morning.
I was not disappointed.
Pictures truly don't do the texture of these donuts justice.Thomas Keller's doughnuts are absolutely wonderful. Probably the best homemade doughnuts I've ever had. They were gone in seconds. The busy and work bound Mr. Humble was very perturbed.
(Mother Humble ate them, it wasn't my fault none were left!)
Worse, I have another doughnut post lined up in the coming weeks. This is going to be a tough act to follow. Oh well, the perils of food blogging, right? On to the doughnuts...
Thomas Keller's Cinnamon-Sugar Doughnuts
from The French Laundry Cookbook
serves 6
Sponge
1/4 cup plus 1 tablespoon water, at room temperature
1/4 ounce compressed fresh yeast (wee little blocks of this yeast can usually be found in your grocer's cooler case)
1/2 cup all-purpose flour
Dough
1/4 ounce compressed fresh yeast
2 tablespoons whole milk, at room temperature
1 cup plus 2 tablespoons all-purpose flour, or more as needed
3 tablespoons sugar
1 teaspoon kosher salt
1/4 cup egg yolks (about 3 large yolks)
2 tablespoons (1 ounce) unsalted butter, melted and cooled
Canola oil for deep-frying
Cinnamon Sugar
1/2 cup sugar mixed with 1 1/4 teaspoons ground cinnamon
While this recipe calls for the use of a stand mixer, we did not use one. Mr. Humble and I rarely use our stand mixers to make yeast doughs, feeling it is best done by hand. So if you lack a mixer, don't let that stop you from making these doughnuts. I'll provide a video guide below for how best to approach a wet sticky dough such as this one.
In the bowl of your mixer, add the water and crumbled yeast. With a spoon, mix and mush the yeast into the water to dissolve. Add the flour to the bowl and using the dough hook, mix slowly until the sponge is thoroughly blended.
Transfer the sponge to a bowl and cover. Allow to proof at room temperature for 1 to 2 hours. Once it has doubled you can begin the dough.
To make the dough, add the crumbled yeast and milk to a small bowl, stirring to dissolve. Add 3/4 cup of the flour, the sugar, and salt to the bowl of your mixer. With the dough hook, mix on low speed, adding the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
As I mentioned above, Mr. Humble and I made this without the aid of a mixer. We hand mixed and folded the sticky dough to develop the gluten.
Richard Bertinet illustrating a french fold on a marvelously wet and sticky egg dough:
(If the embedded video isn't loading for you, try this link)
The dough will still be sticker than bertinet's after folding, so don't fret. Different dough, different hydration.
To shape the overnight-rested dough: Place the chilled dough on a lightly floured surface and roll it out 1/2" thick. Cut out the doughnuts using a 2-inch doughnut cutter (you may also use biscuit cutters, using a smaller cutter to remove the hole). Place the doughnuts and holes onto a baking sheet, lined with parchment paper and lightly dusted with flour. Drape the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
To cook the doughnuts: In a deep heavy saucepan heat the canola oil for deep-frying to 325°F. Use a frying thermometer to check the temperature and be sure to bring the oil back to 325°F after frying each batch. Add the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
Now, when I post recipes for well-hydrated doughs I sometimes get worried emails. So I've decided to post a "helpful" guide, in web comic form, for emphasis on how to approach this particular dough. (And because drawing with a laptop touch pad entertains me. )
Until tomorrow, folks!
Chocolate! Chocolate! Chocolate! Cookies!
Quick post today, as the little Humble and I are getting ready to go hunt for cars again.
Today I whipped up a big batch of cookies. Chocolate cookies. Serious chocolate cookies. A baking friend of mine gave me this cookie recipe a few months ago. They're absolutely wonderful and luckily, I have permission to share.
They're basically two pounds of chocolate bound together with a bit of butter and flour. Cooked just right, they're moist and fudgy like brownies, laden with bits of chocolate.
How can that be anything but great! Right?
On a quick blog-related note. Once again, I might be deviating a little from my normal blogging schedule this month. On Wednesdays--and possibly Friday's--I'll be setting aside my baking pans and doing some volunteer work. It has been too nice in Seattle to stay in the kitchen all week baking. So, I'm going to get out and be useful to others while the weather is nice. I do hope no one minds too much.
Alright, so let's get down to the chocolate...
Chocolate! Chocolate! Chocolate! Cookies!
yields 5-6 dozen cookies
1 cup (two sticks) unsalted butter, at room temperature
2 cups all purpose flour
2/3 cups extra dark, unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 pound bittersweet chocolate, chopped (I'm using 53% cacao)
2 cups firmly packed light brown sugar
4 large eggs
1 1/3 cups white chocolate morsels
2/3 cup milk chocolate (or semi-sweet) morsels
Pre-heat your oven to 350°F.
In a double-boiler, melt the pound of bittersweet chocolate. Set it aside to cool, stirring occasionally.
Sift together the flour, baking soda, cocoa and salt in a large bowl and set aside.
In your mixer, using the paddle attachment, cream together the butter and brown sugar. Add the eggs, one at a time, mixing well after each addition. Add the cooled chocolate to the mixture and blend. Be sure to scrape down the sides and bottom of the bowl to ensure the mixture is uniform.
Add half the flour mixture and combine on low speed, then add the remaining flour and mix until the batter comes together.
Now add the chocolate morsels--feel free to add a couple handfuls of nuts too, if that's your style--and stir them in by hand.
Line a baking sheet with parchment, or silicone baking sheets, and drop spoonfuls of the cookie batter onto the sheet. Give the cookies plenty of room to spread.
Bake the cookies for approximately 10 minutes until puffy and the edges start to crisp. Be careful not to over bake. These cookies should be moist and chewy.
Allow the cookies to cool and firm up on the baking sheet for a few minutes before attempting to move them to a wire rack.
The cookies are best enjoyed slightly warm from the oven. If you're not able to gobble up five dozen cookies fresh from the oven, allow them to cool completely and store in a air tight container for up to a week.
Smoked Salmon Risotto
Still under the weather, but feeling much, much better. I'll be getting back into my normal cooking grove here very soon.
Last night Mr Humble made me dinner, a smoked salmon risotto, and it was so delicious I felt it was worth noting on the blog.
Of course, like most people from the Pacific Northwest, I am a little biased towards things that involve salmon. We do love our fish around here and we take it very, very seriously. You can go to just about any seafood restaurant in Seattle and find the menu will include a full seafood biography. Detailing the specific type of fish, how it was raised and how it was caught.
Salmon is rarely just 'salmon' in Seattle.
My personal favorite is wild caught Alaskan King salmon, of which I treated myself to a smoked fillet while shopping last Friday. One that I had been nibbling into oblivion over the course of the week. Lucky for the blog, Mr. Humble snatched it away from me and put it to good use.
After all, I probably can't get away with a blog post that consists only "Step 1: Buy Salmon. Step 2: Nibble." although I heartily endorse this practice.
Smoked Salmon Risotto with Lemon & Mascarpone
adapted from Good Food
1 medium yellow onion, finely chopped
2 tablespoons olive oil
350 grams Arborio rice
1 clove garlic, finely chopped
1 cup dry white wine
4 cups vegetable stock
170 grams smoked salmon, divided
85 grams mascarpone
3 tablespoons flat-leaf parsley, chopped
1 teaspoon grated lemon zest
handful arugula (baby greens are best)
lemon juice
ground pepper
Reserving some large pieces of salmon to garnish, roughly chop the remaining smoked salmon and set aside.
In a large pot over medium high heat, add the olive oil and onion. Sauté for five minutes until the onion is soft and translucent. Add the rice and garlic to the pot and cook for two more minutes, stirring continuously. Add the white wine and a cup of the stock to the pot. Bring to a boil and reduce heat to medium. Simmer, stirring frequently until the most of the liquid has been absorbed. Add another cup of the stock and continue to cook, stirring constantly until it too has absorbed. Repeat, until you've used all the stock and the rice is tender and creamy.
Remove the pot from the heat, add the mascarpone and stir until melted. Add the chopped salmon, parsley and lemon zest and mix. Season with fresh ground pepper and lemon juice to taste.
Plate the risotto with a some fresh arugula and the pieces of reserved salmon.
Masala Dosa
When my mother took my brother and I to live with her in India, we were your typical food phobic children. Never having so much as had a curry back in the U.S., I was not buying into the idea that Indian cuisine was edible. I stubbornly resisted eating anything Indian for quite a while. I survived off imported Kit-Kat bars, Masala Lays and Fanta orange soda.
You wouldn't think that would be great diet for weight loss, but wow did it strip off what few pounds I had to my frame back then. Maybe I should pursue a career as a diet guru? Ms. Humble's Kit-Kat-Spicy Chip diet! 10 weeks to a more emaciated you! You know, I bet that diet book would actually sell.
Anyway, eventually hunger got the best of me and those strange dishes were beginning to look appealing. The simple Masala Dosas was the first thing to break my Indian food fast and after that, there was no turning back...
Once I moved back to the U.S. it was hard to find my favorite foods, particularly the southern Indian dishes. It would be years before I actually tried making dosas. Urad dal typically isn't something one can find at your corner grocer, but most Indian food stores have it on their shelves. In fact, your local Indian or Pakistani market can be a great place to stock up on all your rice, grains, flours and legumes in bulk.
Dosas, for those unfamiliar, are essentially a light, crispy crepe. Dosas stuffed with spiced potatoes are probably one of the most common forms of this dish, but really they can be filled with just about anything. Best of all, with a Cuisinart (or similar food processor) the dosa is very easy to make.
Not so Humble Masala Dosa:
makes roughly a dozen
1 1/2 cups dry basmati rice
1/2 cup dry urad dal
1/4 of a large yellow onion
1 teaspoon minced green chili
salt to taste
oil
Place the urad dal and basmati in two separate bowls and cover with several inches of water. Cover and allow the bowls to sit out at room temperature at least overnight and up to one day.
In the morning, drain and rinse the rice and dal and add to your food processor. Grind the two together into a paste, add the onion and chili and salt (about 1/4 teaspoon) and continue to grind. Start adding water to the mixture, until you get a smooth creamy and slightly thin batter (just a tad thinner than your typical pancake batter). Continue to mix this in the processor until you can rub it between your fingers and the grit remaining should be a little finer than cream of wheat.
Heat a large flat, oiled griddle over medium high heat, or your largest flat bottom non stick pan. Pour 1/2-3/4 cup of batter into the center of the griddle and working quickly with a large spoon or heat safe silicon spatula, swirl the batter outwards into a very thin flat pancake. The thinner the better. Don't be too concerned about holes or getting it perfectly round, just focus on spreading it thin.
Cook the dosa until the underside is golden brown and the top is no longer glossy. This will only take a few minutes and do not flip the dosa. If your dosa seems a little thick, too chewy or not quite crispy enough, blend the batter again and add a little more water.
Remove the dosa from the pan and fill with several tablespoons of the following potato filling and a little squeeze of sriracha. Roll up and serve immediately with sambhar or your favorite chutney.
Masala Filling:
2 large russet potatoes, peeled and cubed
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds (ideally black mustard seed)
1/2 teaspoon cumin seeds
1 medium yellow onion finely chopped
1-2 green chilies minced
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
2 tablespoons chopped cilantro
salt to taste
sriracha (optional)
Boil the cubed potatoes until fork tender, drain and set aside.
Heat the oil over medium high heat and add the mustard and cumin seeds. They will begin to pop and shoot all over your kitchen within a few seconds so have the chopped onion ready to go. Once the mustard starts to pop, add the onion and green chili, sauteing for a couple minutes. Add the ground cumin and coriander and mix, gently stir in the cubed potatoes as you don't want to turn them to mashed potatoes. Add the turmeric, garam masala, chopped cilantro and mix well. Add a little water (~1/4 cup) to thin the mixture and salt to taste.
French Lentil Soup
There are some strange recipes out there on the net. Recipes that tout how 'easy' they are. Recipes that use dubious shortcuts, like putting pudding mix in a baked cheesecake! The horror.
Why, I came across a bean chili recipe that contained no more than four ingredients and the only means of seasoning was steak sauce. Yes, thats right, steak sauce. Now, maybe steak sauce chili tastes good, I don't know but I consider using steak sauce as the sole means of seasoning chili sorta cheating. I also consider this lentil soup a bit of a cheater too. I hate to admit it, there is a short cut involved, in the form of store bought marinara sauce.
Now now, before anyone yanks my food blogger-card away, it does make the soup taste really good. I'll further defend myself by noting that this soup recipe was taught to me by a professional who used this shortcut in her own kitchen and if she can do it, so can I.
Not so Humble's French Lentil Soup:
3 tablespoons extra–virgin olive oil
3 cups diced onion
1 cup diced celery
1 cup diced carrots
3 garlic cloves, minced
8 cups chicken broth (or vegetable stock)
1 cup good quality chunky marinara (I used Mom's Garlic & Basil)
16 oz lentils washed, picked over and drained
15 ounce can diced tomatoes (not drained)
1/4-1/2 cup balsamic vinegar
In a large pot over medium high, heat the olive oil and add the onion, celery, carrots and garlic. Cook stirring occasionally till the vegetables have slightly browned (about 10 minutes). Add the chicken stock, lentils, tomatoes with their liquid and marinara and bring to a boil. Reduce heat to medium low and simmer covered for roughly 45 minutes until the lentils are tender. Remove 2 cups of lentils from the soup, purée in a blender and return to the soup mixture to thicken. Add additional water if necessary to reach the desired consistency. Season with salt and pepper and add the vinegar to taste.
Besides, I have to post my cheater recipe. It is hands down, my favorite lentil soup.
Not so Humble's French Lentil Soup:
3 tablespoons extra–virgin olive oil
3 cups diced onion
1 cup diced celery
1 cup diced carrots
3 garlic cloves, minced
8 cups chicken broth (or vegetable stock)
1 cup good quality chunky marinara (I used Mom's Garlic & Basil)
16 oz lentils washed, picked over and drained
15 ounce can diced tomatoes (not drained)
1/4-1/2 cup balsamic vinegar
In a large pot over medium high, heat the olive oil and add the onion, celery, carrots and garlic. Cook stirring occasionally till the vegetables have slightly browned (about 10 minutes). Add the chicken stock, lentils, tomatoes with their liquid and marinara and bring to a boil. Reduce heat to medium low and simmer covered for roughly 45 minutes until the lentils are tender. Remove 2 cups of lentils from the soup, purée in a blender and return to the soup mixture to thicken. Add additional water if necessary to reach the desired consistency. Season with salt and pepper and add the vinegar to taste.
Turkey Avgolemono
Back to this week's turkey. Or at least, what is left of it.
I've never been able to just toss out what remains of a turkey after I've carved all the meat off it. I have to make stock out of it. It seems to be a compulsion of sorts. One that I think my mother shares, as she will start a pot of chicken stock on my stove moments before catching a plane back to her home in London. She seemingly can't leave the country without first ensuring that any leftover rotisserie chicken that might be lurking around in the fridge are properly simmering in a pot. I have to mention that this habit of hers, making and then abandoning stocks, nearly set fire to the kitchen once.
Anyway, before I enter full on ramble mode, let's get on to what I did with my turkey stock. As much as I love good ol' fashioned traditional turkey noodle soup, I need to mix it up a little sometimes. I need some turkey avgolemono.
Literally meaning 'egg-lemon' in Greek, this soup is essentially that; rice (or orzo) in a stock thickened with egg and flavored with lemon juice. I discovered it while working for a Greek chef named Fifi almost a decade ago, she served it in her restaurant from time to time and it always ran out before the dinner rush ended, usually because the floor staff were eating so much of it.
I eventually got the Cliffs-Notes version of her recipe and have been able to replicate her soup. While this recipe calls for chicken it works equally well with turkey.
Not so Humble's Turkey Avgolemono:
8 cups turkey stock
1 cup uncooked white rice (preferably short grain)
4 eggs
1 egg yolk
1/3 cup extra virgin olive oil
1/2 cup lemon juice (though I usually add a bit more)
2 cups cooked and roughly chopped turkey meat (optional)
salt
pepper
Bring the turkey stock to a boil and add the rice. Simmer covered for 20 minutes, stir in the turkey and remove from heat.
In a large bowl whisk together the eggs, egg yoke, olive oil and lemon juice until smooth. Temper the egg mixture by slowly adding one cup of the hot soup while whisking continuously. Pour this mixture back into the pot and stir gently. The soup should have a smooth, creamy appearance now. Salt and pepper the soup to taste. Serve garnished with parsley or dill and a drizzle of olive oil.
If the soup is reheated or stored the texture will change ever so slightly, so it is best served immediately. However, don't let that that stop you from eating leftover Avgolemono, the flavor will still remain the same.
Samosas with Tamarind Chutney
My first introduction to these satisfying little snacks was in Southern India. Potatoes were an unintimidating meal for an exotic food-fobic girl when I was living there. I remember traveling overnight by train and being woken up frequently by the chaiwallas calls at each stop. You could purchase a handful of these little pastries, wrapped in grease spotted paper, through your window for the price of a few rupees.
Not so Humble Samosa Recipe
Filling:
5-6 medium sized potatoes (little under a pound)
1 medium onion diced
2 tablespoons oil
3 teaspoons cumin seeds
2 teaspoons coriander seeds
1 green thai chili (optional)
1 jalapeno
1/2 cup green peas
3 teaspoons pealed and grated ginger
3/4 teaspoon ground turmeric
1 teaspoon garam masala
2 tablespoons lemon juice
4 tablespoons chopped cilantro
salt
cayenne pepper
Pastry:
4 cups flour
5 tablespoons ghee
1/2 teaspoon coarse salt
For the pastry, combine flour, salt and ghee with your hands until well combined and mixture resembles a coarse meal. Add warm water, a few tablespoons at a time until the mixture forms a dough. Kneed the dough for about 5 minutes till smooth and wrap in plastic and set aside at room temperature for at least 30 minutes.
Boil potatoes till fork tender. Allow the potatoes to cool then peel and cut into small cubes.
Dry toast cumin and coriander in a skillet over medium heat until the mixture darkens slightly and becomes fragrant. Grind half of the spice mixture into a fine powder and set aside.
Add oil to the skillet and saute onion till golden brown. Add cumin and coriander, ginger, peas and diced seeded chilies and saute for a minute then reduce heat. Add potatoes, turmeric and garam masala and combine. Remove from heat and add cilantro and lemon juice, mix and season with salt and cayenne pepper to taste.
Allow mixture to cool.
Roll out portions of dough into thin 9 inch rounds and cut in half. Pinch together a cone from each half and fill with two to three tablespoons of filling. Seal the top of the cone and set aside to deep fry. 
Fill a wok with a couple inches of oil and fry the samosas, a couple at a time until golden brown.
Serve with your favorite chutney or raita
