So, by far, the most active boards on my Pinterest profile are the two that house the recipes that I want to try and those that I have tried and enjoyed. Of course there are a number of other boards that have projects I'd love to get around to "some day," ahem, but a girl's gotta eat.I'm a tinkerer though so I rarely follow a recipe to the letter. I thought I'd start sharing some of the recipes that I've pinned and made along with the modifications I've employed. And maybe, on occasion, I'll actually have a non-food related Pinterest project (no promises.)
A few months ago, Carlos and I went on a little one night get-away to Ann Arbor. While we were there, we ate at a vegetarian restaurant called Seva. It was delicious and my first taste of Indian (inspired) food. After drooling over recipes all over the internet, I ordered an Indian spices sampler from Amazon (spices are expensive, yo, and Indian food uses a lot of them!) and finally tried my hand at a cheater samosa recipe inspired by the ones I had at Seva. Here's my mash up of this recipe + this recipe + this recipe.
Samosa Puffs & Parsley Chutney
Samosas (makes about 15)
frozen puff pastry (defrosted for about 45 minutes and cut into squares - 9/sheet)
2 C diced potatoes (I use yukon gold but anything would work)
2 diced carrots
1/2 C frozen peas
3 T oil (I use grapeseed or olive)
medium onion, diced
1/2 can diced green chilies
1/2 T minced garlic
1/2 T ginger (I use the minced ginger that comes in the tube in the produce section - I'm sure fresh is better!)
1 t coriander seed
2 T lemon juice
1/2 t turmeric
1/2 t garam masala
1/2 t red chili powder
1. Boil the potatoes and carrots until fork tender.
2. Heat tho oil and cook onion, diced chilies, garlic, ginger, and coriander seed until onions are tender and slightly browned.
3. Mix lemon juice, turmeric, garam masala and chili powder in a small bowl. Add to the pan once onion is done and stir thoroughly.
4. Add the potatoes, carrots and frozen peas and mix until the vegetables are coated.
5. Lightly spray a muffin tin and gently push the puff pastry into each cup. Spoon filling mixture into pastry and bake at 400 for 15-18 minutes.
Chutney
1 bunch parsley
2 T diced red onion
1/2 T minced garlic
1/2 T ginger
more of the diced green chilies remaining from the samosas (I eyed it and probably used about 1/2 of what was left but adjust to your liking)
1 t ground cumin
1/4 C lemon juice
2 T oil
water
Pulse everything but the water in a food processor. Add water a little at a time to reach desired consistency. The chutney in the photo isn't very loose - I actually like it with more liquid but this was what was leftover from dinner last night so it was a bit dryer than how I usually prepare it. Still, completely delicious!
