- 1 (15 ounce) can chickpeas
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili pepper, chopped
- 4-5 garlic cloves, chopped
- 1 inch ginger root, chopped
- 2-3 bay leaves
- 1 teaspoon red chili powder
- .5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 3 tablespoons olive oil
Saute onions and masala poweder with garlic, in olive oil for 3-5 min on medium. Mix everything together. Bake in braiser or oven for 20-30 min at 350. Add cayenne pepper to taste.
- 1-3.5 lb chicken breast, make em into chicken-strip sizes salt & freshly ground black pepper olive oil
- 1 cup tomato sauce, unseasoned
- 3 garlic cloves, peeled and minced
- 2 cups yellow onions, finely chopped
- 2 tablespoons ginger powder
- 2 teaspoons cumin powder
- 2 teaspoons yellow mustard seeds, ground
- 1 teaspoon ground cinnamon
- .5 teaspoon ground cloves
- 1 tablespoon turmeric
- 1.5 teaspoons cayenne pepper
- 1 tablespoon paprika
- 2 teaspoons lemon juice
- 2 tablespoons distilled white vinegar
- 1 teaspoon brown sugar
- 4 tablespoons yellow or red curry powder
- 2 teaspoons coarse sea salt
- 2 cups water
Rub chicken with salt and pepper thoroughly. Let sit for 15 min. Rub again with clove and curry powder. Place in big, flat, square pan. Saute onions, garlic, and mustard seed with olive oil. Add in tomato sauce and everything else slowly. Bake in oven at 350 for 1 hour, or until chicken falls apart when trying to pick up a piece.
- Pie crusts (you can make 4 samosas per each pie crust)
- Peas (1lb bag per every 16 samosas)
- White potatoes (.5 of one small to medium potato for each samosa)
- yellow curry powder (1 tablespoon per 4 samosas)
- paprika (1 tablespoon per 4 samosas)
- garam masala (1 tablespoon per 4 samosas)
- cayenne to taste
- yellow onions (you'll be dicing these. you need about one heaping tablespoon per samosa)
- garlic (as much as you can handle)
- olive oil (for sauteé)
- canola oil (in which to fry thy samosas)
Boil potatoes. When done, dice them. Sauteé garlic and masala in olive oil. Add onions and sauteé until lightly caramelized.
Wash peas in totes hot water, then drain. Mix peas and potatoes in a big bowl.
Add the sauteeéd mix from above.
Now you have a big bowl of stuff.
Fill each pie crust with a small handful of filling. Seal the pie crust around filling.
Make sure there are no openings.
You're making a dumpling, essentially. Fry them all to a deep golden-brown in canola oil.
When frying, note that this is pie crust, and it's far more fragile than regular dough. Treat each samosa, as it fries in the oil, like a tiny delicate craeture.
Serve with mango chutney and/or any other sauces you're into.
- bananas
- rum (.5 shot per banana)
- sugar (tablespoon per banana)
- vanilla extract (1 tablespoon)
- butter (.5 stick)
- rose water (1 tablespoon)
- pistachios, crushed (1 cup)
Toast nuts, set aside.
Caramelize bananas in saute pan with sugar + vanilla. One tablespoon of sugar per banana.
Add rum once it starts to caramelize and flambeé, if you're able.
If not, mix it around for a bit on high heat, but try not to smash it up too much.
Drizzle mixture over vanilla ice cream.
Sprinkle crushed pistachios over it.
Add a tiny dash of rose water on top.
Eat immediately; it turns into a a delicious-but-gross-looking porridge sorta thing if you take too long to serve it.