Baked Mini Vegetable Chickpea Samosas

I've added many diners to Indian food and I've usually observed that one of the nice approaches to initiate those surprising with Indian cuisine is to provide up some appetizers.

Of all Indian appetizers, samosas are possibly the most popular. Fried savory pastries stuffed with a spicy vegetable filling, or sometimes a meat filling, samosas may be determined at the menu in every North Indian eating place. A aggregate of potatoes, cauliflower, carrots or green peas is regularly the fave choice for the filling. Typically served as an appetizer in conjunction with coriander or tamarind chutneys, samosas also can make for a great small entr?E.

It's surely been pretty a number of years in view that I've long past to the trouble of making selfmade samosas, but I desired to indulge one in all my frequent cravings for Indian appetizers with a baked version. I admit to enjoying many eating place samosas, however I'm much less willing to want to devour greasy foods than I was once. I'm also much less willing to eat big portions before dinner too, and a number of the eating place samosas are a chunk more samosa than I need before dinner. I'm partial to little bites ? They're a exceptional manner to serve an appetizer without stuffing your diners before the primary entr?E.

So arising with baked mini samosas become just the manner to fulfill both my appetite and my interest in experimenting within the kitchen. I don't forget potatoes and inexperienced peas to be the traditional vegetable ingredients for a samosa stuffing, but I stuffed out this aggregate with a few diced carrot and plump tender chickpeas further to the Indian spices. Served with a conventional eating place-fashion tamarind chutney, those had been a large hit.

These did take some time to make, I admit. The filling is a snap and the dough is simple to work with, however it's a chunk of a fussy method to form the samosas. But the method will become quicker with a little practice, and by means of the cease of the batch the samosa were flying on to the baking sheet. The effort turned into really worth every bite.

Variations on a theme:

Indian-Style Samosa Potpie

Vegetarian Samosa Cakes with Tamarind Chutney

Samosa-Style Stuffed Baked Potatoes

On the pinnacle of the studying stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

Kidney Bean Pumpkin Chili

When it's miles bloodless outside, there's nothing higher than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I constantly make sure I actually have a few fresh ones available whilst they're available to roast and enjoy. Not best are the seeds a delicious autumn deal with when roasted in the oven, I bag some of the pur?E and freeze it in order that I have a few handy for the the rest of the yr. And I've nonetheless were given a few more small pie length pumpkins ready around for my attention due to the fact sparkling roasted pumpkin is continually tastier than canned pur?E.

Before sending most of the pumpkin pur?E to the freezer for another day, I used some in a pumpkin chili with plump pink kidney beans, succulent mushrooms and tangy tomatoes, all completed off with a piece of lime juice and a dash of balsamic vinegar. Simple, however colourful, warming and hearty, the pumpkin sincerely provides a depth of taste to the chili making it wealthy and scrumptious.

Other chili recipes to enjoy from Lisa's Vegetarian Kitchen:

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Black Bean and Quinoa Chili Casserole

Spicy Portobello Mushroom Chili

Raw Cocoa Gingerbread Brownies

The reputation of uncooked treats in recent times would not simply owe to the wholesome nourishment supplied through uncooked healthy ingredients or to the simplicity of creating candies without having to prepare dinner. The fact is that uncooked treats are every bit as delicious ? Or even more so ? Than the baked delights we grew up with. It's quite extraordinary what you can do without flour, eggs, milk or a stove or oven.

Take these uncooked cocoa muffins as an example ? So wealthy, fudgy and appealing that no one could ever bet that they didn't come out of a bakery. Or that they're filled with protein and fiber. These no-cook tarts with warming highly spiced undertones of clean ginger and cinnamon topped with a candy maple syrup and nutty pecan smothering of goodness are each bit as decadent tasting as sugar-weighted down treats from a bakery, but without the guilt.

Still they are very rich, and simply one square will suffice most diners even though the urge to eat more than one may be difficult to withstand!

Note: Coconut butter is a easy spread made from the flesh of coconuts, thicker and greater coconut-tasting than coconut oil. You could make it yourself at home if you have the time and endurance, however it's miles readily to be had in natural meals shops and large grocers where you may find it beneath the name of coconut manna.

Other raw treats to experience from Lisa's Kitchen:

Raw Avocado Coconut Nanaimo Bars

Raw Peanut Butter Truffles

Raw Peanut Butter Cocoa Maple Squares

Raw Peanut Butter Fudge

Khara Bread (Indian Spiced Bakery-Style Bread)

There is not anything quite like the irresistible aroma of sparkling baked bread, particularly for the duration of the chillier months because the kitchen gets all warm and toasty too. For hours, my whole space became packed with the heavenly fragrance from this spiced bread. I may want to hardly ever wait for it to calm down earlier than I become able to slice it and experience. If you are seeking out an urge for food stimulant, you can not do a great deal higher than selfmade bread.

I don't usually make yeast breads. Generally I prefer to make brief breads that require little kneading. At the same time, I even have fond memories of my mother's selfmade white bread that rose to large heights. It turned into a unique childhood deal with. Armed with that reminiscence, and stimulated via a traditional bakery bread from Bangalore, I become curious and ambitious enough to strive my own version. There are a plethora of recipes for this spiced and herbed bread and it took some time for me to draft a recipe. Never having been to India, or fortunate enough to know someone who makes this bread, I ought to best imagine the flavors based totally on my enjoy with Indian delicacies. Usually I am extra a cook dinner than a baker, however I do experience baking and I turned into as much as the venture of patience because yeast breads usually require lots of kneading and resting time.

Considering this bread changed into really devoured in little time at all through my husband and exceptional friend Basil, I could say it turned into a quite successful attempt. With the exception of a few air bubbles close to the pinnacle of the loaf, the texture was tender and chewy with a delightful browned crust. The spices and herbs brought a whole new depth to my enjoy with yeast breads. It's delicious served warm with a pat of butter, however keeps properly for an afternoon or . With just a hint of warmth, the cumin, onion and chilies are well balanced by the herbs.

Other breads you could experience from my kitchen:

Kalamata Olive Bread with Sun-Dried Tomatoes

Irish Soda Bread

Chocolate Quinoa Ricotta Bread

Jalape?O Spoon Bread

My Legume Love Affair #88 - October 2015

It's my pleasure to once again be hosting MLLA. This is edition #88. Thanks to everyone who took the time to share a legume creation and thanks as always to Susan for starting this event that I have now been administrating since 2013. A special thanks to our guests hosts too for helping us keep this event going for so long and of course to all of the contributors over the years.

Help me to make it to edition #100. I am looking for guest hosts for 2016. Send me an email or leave a comment on this post if you are interested in hosting.

And now onto some mouthwatering recipes. We have 12 delicious creations this time around. Chickpeas were certainly popular this month.

Chana Saag

from Sara of The Green Genie. Chickpeas and spinach shine in this dish along with tamarind for a bit of sourness and coconut nectar for a wee bit of sweetness.

Chickpea Burger

submitted by Divya of Sprinkle Some Salt. Chickpeas are always a favorite and they are great turned into vegetarian patties with some spice. Top with sliced onion and tomato or whatever suits your fancy.

Punjabi Chole, Chana Masala

offered up from Asiya of Yummy Indian Kitchen. Chickpeas certainly are a popular legume and this lovely dish is made in a traditional style and served up with fried poori bread. Yes please.

Green and White Chili Bowl

from Janet of The Taste Space. I'd love to cuddle up with a bowl of this chili on a cold night. Lots of legumes in this zesty and spicy bowl, including cannellini beans and chickpeas. Add some spinach and corn and you are in for a healthy meal.

Falafel with Spelt Flatbread

from Kirsten of Kirsten's Kitchen to Yours. I never can resist falafel and here it's served up with freshly made spelt breads and tahini sauce. Now that's an ideal meal.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce.

This is my contribution this month and this recipe is a crowd pleaser. Black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a rich homemade tomato sauce and topped with avocado cream sauce.

Creamy Hummus

submitted by Elizabeth of Elizabeth's Kitchen Diary. It's certainly true that you can never have enough recipes for hummus. With some freshly toasted and ground cumin, along with a bit of cayenne, this incredibly creamy hummus likely won't last long.

Aubergine and Borlotti Bean ‘Meat’ Balls

shared by Jen of Chardonnay and Samphire. I adore little bites and these "meatballs" featuring borlotti beans, aubergine and oats served up with a chunky tomato sauce have my mouthwatering.

Suyyam

offered up by KP of Myriad Musings. Chana dal is the shining legume in this mostly traditional deep fried delight with a sweet and spicy filling that was prepared in celebration of Saraswathi Puja. I'm intrigued by these little bites of goodness.

Butternut Squash and Butterbean Soup

shared by Linzi of Lancashire Food. Just the sort of soup to warm your bones on a cold autumn evening, this lovely soup features butterbeans and squash and just a bit of chili for some heat. Use pumpkin if you have some instead of the butternut variety.

Chickpea Flour Rolls (Gujarati Khandvi)

shared by Sadhna of Herbs, Spices and Tradition. I've always wanted to make these elegant chickpea bites that include yogurt and then made into a paste and gently wrapped and filled with chilies, coconut and seeds. The trick for these is to get the cooking time right.

Pumpkin Falafel

submitted by Jagruti of Jagruti's Cooking Odyssey. I never tire of falafel and these healthy roasted ones include pumpkin, heat from chilies and earthy aromatic spices along with chickpeas and fresh herbs. Simply divine.

And that concludes the October 2015 roundup. Sadhna of Herbs, Spices and Tradition is hosting the November 2015 edition - #89. Be sure to visit her site for details and join in the legume fun.

Spicy Black-Eyed Pea Sambar

One would not ought to be of Indian descent to revel in Indian cooking and flavors. In truth, although I became born and raised right here in Ontario, Canada, it have become my favourite delicacies by way of some distance to prepare dinner and eat best shortly after becoming vegetarian. And considering India has a robust vegetarian way of life, it appeared like an excellent fit, in particular for a person who favored meals with finesse. I become amazed through the multitude of spices and patterns and the extensive array of now not simplest mains, however appetizers, savory breads and desserts. The extra I researched and experimented in my very own kitchen, the extra I was enchanted by using the distinctiveness and range that represent the one-of-a-kind regions of Indian. When you issue inside the affects from different nearby cultures and the crossover between the regions within Indian itself, the magic that one could work in their very own domestic kitchen is awe inspiring.

As a result of British pursuits and manipulate of Indian, Indian food turned into ultimately popularized in Britain. Immigration also resulted within the recognition of Indian cooking world extensive.

The enormous majority of services at Indian eating places I have encountered in this aspect of the globe appear to be closely motivated by way of North India creations, regularly with an Anglo-Indian twist. But the supply of components within the current age make it viable for home chefs ? Or restaurants if they pick ? To experiment with a variety of local creations with interest to traditional arrangements with or without a fusion twist.

Early on I have become specially smitten with South Indian dishes. North Indian dishes have a tendency to be less highly spiced, and the focus is extra on dairy and such famous cheeses including paneer and breads including naan and roti. Rice is a staple in each cuisines, but South Indian cooking gives rice a extra number one role. Dosa, a fermented cr?Pe with rice and lentils is a staple, and fried fritters which include vada and steamed savory cakes like idli also are signature. Tamarind and coconut milk are often vital to a number of the dishes served and vital to a traditional meal are soupy rasams and sambars which can be a lentil and vegetable based totally thick soup-like route.

The sambar I feature right here capabilities earthy black-eyed peas in place of lentils, with tamarind for a sweet and sour element, a healthful dose of spices, along with my home made fragrant sambar powder, a chunk of red pepper and a few tomato for a chunk of tanginess. This may not be the most conventional of creations, however it simply went nicely with some steaming hot basmati rice.

Other sambars to experience from Lisa's Kitchen:

Drumstick Sambar with Seared Eggplant

Vegetable Coconut Sambar

Bangalore Sambar with Toor Dal and Lima Beans

Tamarind Sambar

Pumpkin Pie with Fresh Purée

Sweet pies are likely my husband's very favorite dessert, though he doesn't get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while.

It seems to be a tradition for me to make at least one pumpkin pie each year. This is a version of the one I made last year that didn't make it to the blog as I hadn't quite perfected it, even though it was delicious. It worked out even better this year. The filling was rich and creamy, with the distinctive aromatic spicing that we all associate with pumpkin pie. The filling didn't crack in the oven and only separated ever so slightly from the crust which is quite usual for pumpkin pie. I made my perfected flaky butter pastry as a base, but use your own tried and tested pastry recipe if desired. A favorite for Thanksgiving dinner, one doesn't need an excuse to make a pumpkin pie for a special treat. And if you have roasted your own pumpkin, using fresh purée makes it even better.

And you can do so anytime of year for that matter, and you don't even need to use canned purée. If you have freezer space, it's easy to roast up a few pie pumpkins, mash the flesh, and bag the purée in 1 cup portions for future use. Defrost before using and include in your favorite pumpkin recipes.

Other pies to enjoy from Lisa's Kitchen:

Concord Grape Pie

Blueberry Goat Cheese Pie

Apple Pie Tart