Samosa Wontons

I bought wonton wrappers at the grocery store for no reason at all the other day. I thought maybe I would make ravioli because I saw Giada do it on her show and it looked so easy and of course, delicious. But then, as soon as I had them at home I didn’t really want to make ravioli with them and every time I opened the fridge, they were staring at me.

**Side note: we went to Vegas over July 4th weekend and ate at Giada’s restaurant which is VERY vegetarian friendly, SUPER pricey, and just slightly better than average. I was kind of mad that the server told us that our $28 pasta bowls were not meant to be dinner portions and we should order a separate entree (WHAT?)

Anyways, back to my wontons. Yesterday I was finally struck that I can use these to make samosa’s which I love to eat but usually don’t want to go through the trouble of making the dough. So thats what I did! Pretty easy to do, tasty, and good for freezing so I can pull them out when we have people over.


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Crispy Kale Chaat

If you have been to an Indian restaurant in Washington D.C., then you have seen either a “crispy spinach chaat” or “crispy kale chaat” on the menu. Its a twist on a popular Indian street food – chaat – which is basically a loose term for a collection of sweet/savory dishes that are usually found in roadside stalls in India (but is usually¬†found in restaurants both there and here all prettied up!). I think chaat is kind of hard to explain unless you have had it, since the flavors are a real explosion of sweet/salty/tangy/crispy all in one. I love it. Chaat nights where we just eat a bunch of different types of chaat is up there with my favorite meals of all time.

I tried to recreate the crispy kale chaat I love so much at a restaurant here called Bombay Club. I am not sure its as good as the restaurant version, but it does the trick for a unique appetizer thats not very hard to put together!


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Cauliflower (Gobi) Manchurian

We had a big head of cauliflower in the fridge and I was debating what to do with it last night when I decided that trying my hand at the¬†delicious Indian-Chinese dish “Gobi Manchurian” would be fun (gobi is what cauliflower is called in Hindi). This is not a dish you find at traditional Chinese restaurants (its clearly not authentic Chinese), but it is an adaptation of Chinese food that you see all over India. I am not sure how to best describe it so if you are wondering if its more Chinese or Indian in it’s flavor profile, I can’t answer that!


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