The Global Kitchen: Samosas Cups recipe from Indian as Apple Pie

 I was able to attend the Big Feed Event at Harvest Market in October. I also got to visit with one of my favorite vendors, Indian as Apple Pie. She has spices and sauces used in Indian cuisine and are expanding all of the time. In a recent email she had a recipe for Samosa Puffs using puff pastry but as a diabetic I was looking for an alternative way to do the samosas. I thought about the wonton wrappers while at the store so bought the ingredients to try. I think they turned out great!

The Ingredients:

2 TBSP vegetable oil

1/2 tsp turmeric powder

1 heaping tsp of cumin seeds

2 large poiled and peeled russet potatoes diced

1 heaping tsp garam masala

1 heaping tsp chaat masala

2 tsp salt

2/3 C frozen peas, slightly defrosted

24 wonton wrappers

The recipe:

Preheat the oven to 375 degrees.

In a large skillet, heat the oil over medium high heat. Once the oil is warm, add the turmeric and cumin. Stir and cook for 40 seconds.

Add the potatoes. Stir and cook for 2 minutes. Add the garam masala, chaat masala, and salt. Stir and cook until potatoes are cooked through mashing down the potatoes with a fork. 

Turn off the heat, add the peas, and stir. 

Spray a muffin tin and place wonton wrappers in each space. Fill the wrapper with the potato mixture. 

Bake for 10 minutes then cool. 

I added some Coriander Chili Chutney and silk chili to the top prior to baking. 

You can garnish with other chutney like tamarind or mango for some added flavor. 

Recipe received from Indian as Apple Pie.

The Soup Kitchen: Chicken Tikka Masala Soup

A classic Indian dish turned into a soup. It smells amazing. Be prepared for a bit of spiciness. Some spices you will need are ginger, turmeric, and garam masala that you may not have on hand. I also would suggest an immersion blender.

The ingredients:

Coconut oil

1 small onion

3 garlic cloves minced

1/2 tsp cayenne

1 Tbsp garam masala

1 tsp ground ginger

1/2 tsp cumin

1 tsp turmeric

1/2 tsp cinnamon

2 C chicken broth

28oz crushed tomatoes

14 oz Coconut milk

Salt to taste

Shredded rotisserie chicken

The recipe:

Bloom spices in a skillet to release fragrant all except garlic.

Saute the onion in Coconut oil 4 minutes then add garlic and saute an additional 3 minutes.

Add the rest of the spices and saute until fragrant.

Add the broth, tomatoes, and Coconut milk and simmer 30 minutes.

Puree the soup with an immersion blender.

Season with salt as needed.

Add chicken.

You can add rice or eat with some Naan bread. You can garnish with cilantro. I was out of cilantro so I added some cilantro chili chutney. 

This is gluten free, low carb, and whole 30 with 6 net carbs per serving.

Recipe from The Mondern Proper found on Pinterest.