3 posts tagged “indian”

okay, it is now officially Cold in this part of the world, which means it is the perfect season for soups, stews, and those root veggies i so love.

this week i'm going with my old stand-by of cheap yet yummy eats of toor dal.  (recipe to be posted this weekend)  i serve with basmati rice, of course, but i did find a GF recipe for naan which excites me to no end.  i'm going to give it a go this weekend.

whilst poking about yesterday, i found this link, and i think i've died and gone to heaven!  not just food stuffs, but movies, too!  this could be very dangerous.  yet handy!

and making dough and deep frying is where all the mess comes in.  but i was craving craving craving samosa this week!  i will admit an unnatural addition to WF samosa and red onion chutney (which they need to bottle), but alas, i can no longer partake.

or can i. . . .

i decided to do some serious mucking about in the kitchen, and after checking our various recipes for samosa, decided the filling alone would do me.  but we'd give it *my* twist.

so here are my wrap-less samosas (or, "samosa guts", if your are feeling cheeky)

5 medium sized yukon gold potatoes, boiled whole until soft
1 bag frozen green peas
1 small yellow onion chopped
1 jar Taj Ethnic Gourmet Dehli Korma Simmer Sauce*

drain the cooked potatoes and let cool enough to give a rough chop to about 1 inch cubes.  and yes, i left the skins on, that'swhy i went withteh yukon gold.  i don't beleive in peeling potatoes, and the yukon gold skin is nice enough to leave on for any mash you are making. 

toss potatoes back into cooking pot, and pour over Simmer Sauce and put on low flame while chopping the onion to add, and stir in the frozen peas (i used about 3/4 a bag, but could have used a full bag -- go on your own preference).  some of the potato chucks will hold together nicely, and the rest will cream in with the sauce.  check seasoning and adjust as needed.

this was the perfect comfort-food lunch all week -- seven serving easily!  a little peice of chicken and some steamed broccoli on the side made a very full meal.  i'm keeping this one in mind or quick, easy and cheap!

*note that this is gluten-free but does contain light cream.

this is one of my all time favorite comfort food (and i have no money for groceries!) foods.  i serve it over basmati rice.

1 c. yellow split peas (toor dal)
3 c water
1 tsp sea salt
1 chopped yellow onion (small to medium)
1 can (14.5 oz) diced tomatoes, drained*
3 Tb extra virgin olive oil**
3 cloves garlic, minced
3 tsp Garam Masala

wash peas and soak in water for 10  minutes.  drain, rinse and place in a medium saucepan with salt and 1/2 of the onion.  bring to a boil and reduce the heat, cover and simmer until the peas are tender (about 45 minutes).

while the peas are cooking, heat the oil in a skillet and sauté the remaining onion with garlic and Garam Masala over medium hear, stirring occasionally until the onions are golden and add the diced tomatoes to heat through (10-15 minutes).

add the onion mixture t the peas, stirring to combine.  simmer 10 minutes r so to blend flavors

*"flavored" tomatoes with garlic or spices added work fine

**you can use ghee is you have access