Recipe: Mini Samosa Wraps

While we're on Indian inspired dishes, I thought I'd post a recipe for these wonderful little appetizers. I often use them as a side dish with curries, tikka masala, or tandoori.

Traditional Indian samosas are deep-fried pastries, commonly filled with diced vegetables and spices. To make my version low-fat, I have skipped the deep fried pastries and opted instead for flour tortillas.

1 package taco-sized flour tortillas

3 medium potatoes, boiled
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups peas, canned

1 tsbsp olive oil
1 tsp finely chopped ginger
1 1/2 tbsp hot curry powder
2 tbsp lemon juice
1/2 tsp cumin
1/2 tsp crushed red pepper



Stir fry onions, garlic, and ginger in olive oil for 1 minute. Heat peas in a small saucepan, drain.

Mash the boiled potatoes with a fork in a large bowl.

Mix all ingredients (except the tortillas, of course) in a large bowl.

Warm tortillas in microwave or oven, spoon filling into each tortilla, wrap burrito style.

Serve with mango chutney for dipping. I usually buy this in jars at the local supermarket (the brand is Patak's), but one day I will tackle making my own. When I do, I'll post the recipe.

Enjoy!

Recipe - Dal Soup

With the weather getting rather brisk, at least in the northern half of the U.S., I thought I'd share this wonderful soup recipe. This is a variant on dal, a thick, spicy Indian stew made from lentils or other pulses.

2 tbsp butter
2 garlic cloved, minced
1 yellow onion, chopped
1 tsp ground cumin
1/4 tsp chili powder
1/2 tsp turmeric
1 tsp garam masala

1 fresh tomato, diced or, 4 oz canned chopped tomatoes
1 cup red lentils
2 tsp lemon juice
2 1/2 cups vegetable broth
1 1/4 cups coconut milk

salt and pepper
cilantro, chopped

Add butter, garlic, onion, turmeric, garam masala, cumin, and chili powder to large saucepan, cook for 30 seconds.

Add tomatoes, lentils, lemon juice, vegetable broth, coconut milk. Bring to a boil.

Reduce heat and simmer for about 30 minutes, or until the lentils are tender. Add salt and pepper to taste.

Ladle into bowls and top with chopped cilantro.