Skinny' Samosas

I have been extremely busy in the past month with interviews and working in the ICU. So I apologize in such a delay of my post. This post is honestly a true delight for a worldwide population who are all mesmerized by the idea of a samosa. An Indian staple during parties and a common fast food item this is quite a heavy and high calorie snack. This recipe is one-fourth the calorie of a typical full sized samosa. I made a lot of them and stir fried them as needed. My husband absolutely loved them because they still provide the spice of a typical samosa however this recipe adds extra crispiness.

Instead of using the high carb fried dough on a samosa, instead I used Nasoya egg roll wraps. It was light, delicious and crispy and reminded me of the same Indian taste without the extra calories. I hope you try this easy and yummy recipe at home!

1/2 lb. russet potatoes, peeled and roughly chopped
2 carrots roughly chopped
1 teaspoon cumin seeds
1/2 teaspoon ginger paste
3/4 cup frozen peas, defrosted
1/4 cup minced cilantro
1/2 teaspoon garam masala
2 small green serrano chillis
5 teaspoons of Olive Oil
1 small yellow onion, minced
Salt for taste
1 teaspoon of cayenne pepper

Make the filling: Boil potatoes and carrots in 4 quarts of water until tender for 10 minutes. Drain the potatoes and and coarsely mash. Heat 2 teaspoons of Olive oil on medium heat. Cook cumin seeds until popping is noticed after approximately 2 minutes. Add onion and ginger until the onion is golden. Stir in the potato mixture with peas, cilantro, garam masala, cayenne pepper and chillies.

Form Samosas: Take one Nasoya wrapper and lay on a large cooking sheet and spray with cooking spray. Pick up one corner of the wrap and merge with the opposite end creating a triangle. Add 3/4 tablespoon of filling in the center. Then close the samosa with one corner to the other creating an obtuse triangle. You can use a fork and make indentations as well.

On a frying pan, add 3 teaspoons of olive oil and heat. Add in the pre-made samosas and cook until golden brown on both sides. Remove and place on a paper towel to drain out excess oil. Serve with mint cilantro sauce.

Bon Appetite!


A Quick Asian Delight: Peanutty' Tofu With Ramen

Tofu is a great source of protein for vegetarians and vegans, as I mentioned in some of my earlier posts. I really enjoy the flavor it soaks up and texture it adds to dishes. Many times (being lazy) I just feel like ordering Chinese food and calling it a day. However, this healthier alternative will not disappoint you. A meal in 20 minutes is not too bad for all working population. Tofu is quite nutritious packed with protein and calcium. It is also a low carbohydrate option if you fear carbs. This dish is slightly sweet and savory at the same time and peanuts add a wonderful flavor. So next time you are craving Asian, chose this healthier alternative instead.

3 Packets of Top Ramen
1 Cup of Frozen Peas (Thawed)
3-4 cloves of garlic (chopped)
1 Pack of Extra-Firm Tofu ( Sliced in 1 inch x 1/4 inch size)
2 Teaspoons of Soy Sauce
2 Teaspoons of Rice Wine Vinegar
1 Tablespoon of Olive Oil
2 Teaspoons of Lite house Peanut Thai Dressing (or any creamy Thai dressing)
2 Teaspoons of Peanut Butter
1 Teaspoon of Crushed Red Pepper
Salt to Taste
2 Teaspoons of Sriracha
1/4 cup of chopped Peanuts

Start off my heating up a wok to medium heat on the stove. Drizzle olive oil and add the chopped garlic. Add in the sliced tofu and stir lightly. After the tofu appears to be golden brown add soy sauce and rice wine vinegar. Cook for another 1-2 minutes until the tofu soaks in the flavor. Add in the Peanut Thai dressing and peanut butter and stir until everything is heterogeneously mixed. Sprinkle in the salt and crushed red pepper.
Add the thawed peas and sriracha. Simmer for 10 minutes. In the mean time, boil ramen noodles and strain once ready. Place a bed of fresh ramen noodles on a plate and place the tofu dish on top. Sprinkle peanuts and lemon juice for taste.

Bon Appetite!


Makin' It Indian Style: Kidney Bean And Mango Burritos

Burritos are one of my husband's favorite weeknight meal. I decided to switch it up a bit today and it turned out so well that it definitely deserved a post of its own. An Indian twist to this burrito was so flavorful. The spicy and sweet at the same time was so much fun. It was really a delight for my taste buds. It is quite a summery recipe since the mango and cilantro adds the freshness. My husband was impressed which made me quite happy :) . In Indian cuisine we do have our own type of tortilla called chappati. It is made from whole wheat flour and water (literally!). However, there is no vegetable shortening in chappati such as found in tortillas. Chappati's are not as versatile and are not so easy to roll like a tortilla. Therefore tortilla and Indian spices do go well. This recipe is sure to impress a crowd or add a twist to a week night meal.


4 Tortillas ( Whole Wheat Large)
4 Teaspoons of Mayonaise
1 Can of Red Kidney Beans
Salt & Pepper to taste
1 Teaspoon garam masala
1 Teaspoon cayenne pepper
1 Teaspoon dried mango powder (Amchur)
1 Teaspoon cilantro powder
1/4 Cup of chopped fresh cilantro
1 Cup of shredded mild cheddar cheese
1 Chopped white onion (Finely chopped)
1 Tablespoon olive oil
1 Tomato ( Finely chopped)
1 Mango ( Chopped into 1/2 inch cubes)

Heat the cooking pan on the stove on medium heat. In a cooking pan, add the olive oil and when appearing heated add in the chopped onions. Cook well until they appear translucent and then add in the chopped tomato. At this time, garam masala, salt, cayenne pepper, dried mango powder and cilantro powder can be added. Mix well and add in the red kidney beans and fresh cilantro. Cook until the mixture appears to be bubbly.
In the mean time, heat a skillet on the stove at medium heat. Take two tortillas at a time and place on the skillet for 15-20 seconds on each side to warm up the tortillas. Place tortilla on a flat surface and spread mayonaisse on the tortilla. Add the kidney bean mixture above to the tortilla, about 2-3 tablespoons so that it is not overfilled. Add 1/4 cup of shredded cheddar cheese and about 2-4 pieces of the mango. Roll the tortilla from one edge and then roll it up. Place back on skillet and warm up until the cheese appears to be bubbling.

Enjoy with an exotic drink or maybe some extra mango!
Bon Appetite!