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Here you have a Bombay Salmon served with fragrant Jasmine Rice and Persian Cucumber Salad along with my signature Samosa Latkes and finished off with Mango Cardamom Shortcakes, split and served with Ginger whipped cream.

Latkes are a MUST at any Chanukah celebration and if you ask me – they are so good you should make them year round. Let's make these now for everyone to see just how easy and delicious they are.

First we PLAN. We line a cookie sheet with paper towels so that when the are latkes are ready they can drain on the cookie sheet.

Next we heat up about an inch of canola oil in a large pan over high heat. Canola oil, grapeseed oil and or peanut oil are all excellent frying oils.

You start with 3 baking potatoes – Russet potatoes are the BEST when it comes to baking. Peeled and shredded on a box grater or in a food processor. Mix in one medium onion finely chopped, ¼ cup matzoh meal, 2 large eggs beaten, kosher salt and my special secret ingredients ¼ teaspoon curry powder and ½ cup of frozen peas, thawed.

Using a ladle or a measuring cup drop a ¼ cup batter into the hot oil, spreading the batter to form a 3-inch round.

The most important latke tip: don't overcrowd your pan or your latkes wont's get crispy and crunchy.

Ladle in a few more latkes, reduce heat to medium and cook for about 4 minutes on each side until the latkes are golden brown.

Serve with sour cream which is traditional and chutney which is the perfect complement to the curry powder and peas in our samosa latkes.


When it comes to frying you want to use oils that have a high smoking point like Canola Oil, Grapeseed Oil or Peanut Oil

Don't overcrowd your pan or your latkes won't be crispy crunchy and fried to perfection

Prepare a paper towel lined cookie sheet to drain off the excess oil before serving – you wouldn't want anyone to take a bite that's oozing with oil

Remember – to make more than you think you need – these things go like hot cakes 

This recipe and this entire book is proof that with just a few simple ingredients and easy to follow steps you can have a MEAL in MINUTES without any culinary training or having to slave in the kitchen all day – you don't have time for that!


Samosa Latkes Prep: 15 min. I Total: 40 min. Russet potatoes are the best for baking. 3 baking potatoes, peeled and shredded 1 medium onion, finely chopped 1/2 cup frozen peas, thawed 1/4 cup matzoh meal 2 large eggs, beaten ¼ teaspoon curry powder 1 teaspoon kosher salt 1 cup canola oil Sour cream for serving 1 (10-ounce) jar chutney, any variety

Line a cookie sheet with paper towels.

In a large bowl, mix together potatoes, onion, peas, matzoh meal, eggs, curry powder, and salt.

In a large nonstick saute pan, heat 1/4 cup oil over high heat until shimmering but not smoking, about 1 minute. Ladle about . cup batter per latke into the hot oil, spreading batter to form a 3-inch round. Make three latkes at a time. Reduce heat to medium and cook for 4 minutes on each side until latkes are golden. Remove from oil and place on paper towels to drain.

Continue making latkes, three at a time, until all of the batter is used. Add oil to the pan as necessary, heating oil after each addition before adding more batter.

Serve with sour cream and chutney