15 oz can of chick peas or 1 3/4 c chick peas
3T olive oil
2T flour
Parsley
Garlic powder
Cumin
Dash of Cayenne pepper
1/4 to 1/2 t salt.
Dash pepper.
Place all in a food processor. With wet hands, take 2T of the mixture and make a ball. Fry 2-3 minutes fed side in oil. Or coat with oil and airfry 400 at 16 minutes.
Dough:
2 c flour
1/2 t salt
1/4 c melted butter
1/2 c water
Mix and wait 15 minutes (autolyse) divide in 6. Make into 6 inch circles. Place filling and fry in oil for 3 minutes per side.
Filling:
Boil 2-3 potato for 10 minutes, if you want carrots add them now, boil10-12 minutes. Drain.
In a pan, place 2 T butter and oil. Toast 1/2 t. cumin seeds, dash ground cinnamon, dash ground cloves, dash mustard, 2-3 t masala, dash paprika, dash cortiander, 1/2 t. Turmeric, 1/2 t chili powder. In a food processor, grind 2 gloves of garlic, ginger finger. Add that to the pan with diced carrots and diced potato. If it gets too dry, add some water. Add a few T of yogurt or milk. Add peas and salt and pepper.
To make dough less samosa. I made a patty and dipped it in a flour and salt and pepper mixture. I put a little oil on the top. Can airfry or cook 400F for 10 minutes per side.
My new favorite recipe.
Cinnamon stick 1 in
Cloves. 4-5
Green cardamom 6
Black cardamom 1
1 T fennel seeds or 1tsp powdered fennel
1 T. Garlic paste
1 T Ginger paste
1/4 c Yogurt
1 kg mutton
2 T Kashmir chili powdered
1/2 t. Ground ginger
Fry fennel in a dry pan 2-3 minutes. Remove and grind or mortal and pestle to make a powder.
To your pan add 2 T mustard oil with 2 T cooking oil. Add 1 cup onion. Fry until brown. Add dry ingredients but not the fennel. Add 1T garlic paste and 1T ginger paste. Low heat fry 2 minutes. Add 1kg mutton, chopped. Fry 7-8 minutes on medium heat. Add 1/4 c yogurt, 1 1/2 cup hot water, 2 T Kashmir chili powder (not spicy) and salt and pepper to taste. Cook 40-45 minutes. Add 1 tsp. fennel powder, 1/2 tsp ginger powder. Cook 10-12 minutes. Add 1 tsp Garam masala. Cook 2 minutes. Serve
1 pineapple, cut into chunks
1 bay leaf
1tsp mustard seeds
1/4 t. Turmeric
1/2 t. Spicy Chili powder such as cayenne
1 tsp grated ginger or powdered
2 cloves of Garlic, chopped
1/4 t. Fenugreek powder
1 T. Brown sugar
1 tsp salt
1 t. Cumin
1 tsp rice vinegar
1 can of coconut milk
Heat up canola oil with herbs and spices. Add garlic and ginger and pineapple. Then add coconut milk and sugar. Cook for about 10 minutes until pineapple is cooked. Serve with rice.
1 cup lentils
2-3 cloves of garlic
3/4 cup pineapple chunks
1 t. Chili powder
2 t. Cumin
Dash cinnamon
Dash cloves
1 t. Paprika
Splash of apple cider vinegar
1 T. Jalapeño in adobo sauce
Wash and boil lentils for about 20 minutes in salt water until cooked. In a food processor or blender, blend garlic and pineapple. Cook the lentils with the spices and garlic and pineapple. You may need to add a little water. Can eat in a taco or burrito.
The easiest sauce ever!
1/2 c pasta water
2 c ricotta
Parmesan to taste
Walnuts
Salt and pepper to taste,
Cook pasta and add the above ingredients except walnuts. Heat up sauce and top with walnuts. Creamy and delicious!
Cook 1c rice with a can of drained black beans, chili powder, cumin, garlic and ancho powder, salt and pepper, 1 small can of tomato sauce (8 oz.). Cook corn separately and add to the cooked rice. Cut the tops of the pepper, remove the seeds. Blanch in boiling water for 3 minutes. Stuff the peppers with rice mixture. Top with cheese. Bake 350 for 25-30 minutes.
