Aloo Samosas (Spicy Potato Turnovers)

from Andrea Nguyen's Asian Dumplings. This is the first recipe I've made from this book, although I've had it for a while. When I've read through it before, I've felt intimidated ... I wouldn't be able to make many of the dumplings according to the recipes, because I don't/can't eat some of the filling ingredients, or because I can't eat deep-fried items, etc. So, I decided to start out with something more familiar, like these Samosas.

I used coconut oil in the pastry, but made the filling (which is fabulous on its own) much like the recipe. The directions for making the pastry and filling, and assembling them together, were very clear. The original recipe called for deep-frying (which is always such a yummy way to make them). I sprayed the Samosas with oil, and baked them at 350 F for 35-40 minutes (turning them over once, halfway through). They were dee-licious! And the leftovers reheated well in the toaster oven. 😍 Awesome recipe! 😊

Next time, I may try baking them at 375 F. Or pan-frying them. (I once used spring-roll wrappers for Samosas, and pan-fried them. I know, that's unusual for Samosas, but it turned out well that time.) 

Spaghetti with Carrots & Sauce

The sauce is store-bought pizza sauce = what I had. A few weeks ago, when I made Carrot & Zucchini Kofta with grated veggies, some of the ends of the carrots didn't quite get grated. However, I didn't want to waste them. So, I added them to the water for the spaghetti. When I'm just making a small amount of pasta like this, I like to use a small pan and less water. Once the pasta is cooked, I add some sauce, and cook it a little further, until it looks like this. I might add some dried Italian herb seasoning, as I did this time, for a little extra flavor. And here we are!

Broccoli-Potato Pancakes

My grandma used to make this for me, although it didn't look exactly the same. She also called them "warm potato pancakes," as the potatoes are already cooked (vs "cold potato pancakes," in which grated raw potatoes are used).

I left out the egg she would've used , as it didn't seem necessary this time to bind the veggies together. I steamed cubed potatoes and frozen broccoli, and then mashed them together, added some salt, and left it in the fridge overnight. The next day, I mixed in some onion powder and rice flour, and fried the pancakes in oil (but not too much, so it wouldn't be too rich). Even with so few seasonings, they were a little sweet and a little spiced. Yum! 

One trick she used, was to fry some chopped onions in oil, and then fry the pancakes in that same oil. She did this, rather than add onions directly to the veggies. It was a more subtle onion flavor, that way. I didn't do that this time, but perhaps another time!

Idli-Rasam

This is the same Rava Idli, or South Indian steamed dumpling, as 2 posts ago, and from the same batter as that of another post. (Please see that post for more details, if you like.) This Rasam is a South Indian soup-like dish, based on tomatoes. The simple Rasam was easy to prepare, and very cheerful in the cold and snowy weather. 

The Tomato Rasam recipe is from Healthy South Indian Cooking by Alemalu Vairavan and Patricia Marquardt.

Chai (Indian spiced tea)

My simple version of Chai. It's decaf green tea, not too strong, with some ground cinnamon and cardamom, as well as a generous amount of honey and sugar. (I actually like unsweetened tea; it's just not good for me.)

I like to dip crispy baked cinnamon-sugar Mediterranean crackers, as well as homemade biscuits, in my tea. The Chai is very warm and soothing. A few winters ago, when I had aches and pains from the very cold weather, this was one thing that helped a lot. This post is in honor of #internationalteaday !

Rava Idli (South Indian Savory Dumplngs) 

with Carrot & Zucchini Sambhar

This Idli was made at the same time as those in the photo featured 2 posts ago. (Please see it for more info on the Idli.) However, I steamed it in an ovenproof bowl, on a steaming rack, in the Instant Pot (not sponsored). I steamed it for the same amount of time as the more dumpling-like Idlis. Later, once they were cool, I cut them into wedges. I wasn't sure how that would turn out, but it ended up being a nice alternative. 

Here, the Idli is served with a Sambhar from Healthy South Indian Cooking by Alemalu Vairavan and Patricia Marquardt. This is a soupy South Indian dal/legume dish, which here contains masoor dal/red lentils, tomatoes, and lots of veggies. A very healthy and delicious combination. 

Zucchini & Carrot Koftas

These were made in an ebelskiver pan rather than deep-fried. The recipe is from Just a Girl from Aamchi Mumbai. These weren't actually crisp, as I didn't quite manage to squeeze all the water out of the veggies. However, I liked the flavor, and didn't mind. It was a nice way to get one's veggies! 

Just a Girl from Aamchi Mumbai Website, Zucchini & Carrot Koftas