When you bite into a warm samosa, the first thing you'll notice is its wonderfully tender, thin pastry crust, golden-brown from deep-frying. Inside are peas, potatoes, or small chunks of cauliflower, seasoned not too little so that the samosa's bland, and not too much so that it's hot, but just enough to delight the palate. Many flavors harmonize as you taste the crust and filling together, all permeated by the rich, regal flavor of the ghee (clarified butter) that the samosa was cooked in.
Tender pasta sandwiched between layers of tasty béchamel sauce, cheese, spinach and herbed tomato sauce, topped with more cheese and baked until firm---whenever we serve Vegetarian Lasagna at Gopal’s Restaurant our clientele become practically ecstatic. “Could you possibly give us the recipe?” they ask. So here it is.
[From Kurma's book Great Vegetarian Dishes.]
A big hit at any Thanksgiving table is the final indulgence of dessert.
Our Pumpkin Mousse Pie is no exception. The light and spicy flavors topped with whipped cream create a taste sensation enjoyed by all.