Tag Archives: chutney

Vegetarian Samosas

19 Oct

A few weeks ago, I had the most delicious samosas at the White Horse.  In the days after, I couldn’t stop thinking about how tasty they were and set out to try to recreate them at home.  Once I got going, I realized that I hadn’t paid very close attention to what was actually IN the samosas or its chutney companion, making recreation a difficult task.  Instead, I decided to use fillings that I thought would be tasty and easy.  While they were not THE SAME as those at the White Horse, they were still mighty delicious.

This recipe covers the basics of samosas – a flavorful combo of peas and potatoes, spiced, and tucked into a pocket or turnover.  To make things easier, I decided to use puff pastry dough.  While this is a great shortcut, puff pastry is not super low in calories.  Still, for a weeknight dinner, convenience sometimes wins.  To add a bit of protein, I went with garbanzo beans (also known as chickpeas) instead of meat.  If you prefer, a bit of spicy sausage instead of the garbanzo would be a good substitute.  The filling only takes a few minutes to make and assembly is easy.  This is a recipe that requires little prep work and tastes delicious.  I’ll definitely make them again.

Vegetarian Samosas
Serves: 6

1 potato, peeled and cubed
2 t. olive oil
1/2 onion, diced
1 clove garlic, minced
1/2 c. garbanzo beans, drained
1/2 c. frozen peas
1/2 c. water
1/2 t. sweet curry
2 sheets puff pastry dough, thawed and cut into quarters (this will make 8, you’ll only need 6)

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

In a microwave safe bowl, add potatoes and cover with water.  Microwave on high for 5 minutes.  Remove from microwave, drain, and mash with a fork.  Set aside.

In a skillet over medium-high heat, add oil.  When oil is hot, add onion and garlic.  Saute for a few minutes until onions start to turn transluscent.  Add potatoes, garbanzo beans, frozen peas, water, and curry.  Reduce heat to low and cook until most of the water has evaporated.

Take a square of puff pastry dough and place 1/4 c. of the samosa filling in the center.  Wet the edges of the pastry dough with a little water, then fold over to form  a triangle.  Press the sides together to seal.  Repeat with remaining pastry squares, placing each one on the baking sheet.

Bake for 20-25 minutes or until the pastry is light golden brown.

Estimated Calories:  312 cal/serving

Print it: Vegetarian Samosas

– I would highly recommend serving the samosas with a side of chutney.  I used the Apple Chutney I made a few weeks ago and it was a delicious side (68 cal/quarter cup serving).  Store-bought chutney would be totally fine and would save you some effort.
– I was starving and baked this batch until they were done, but not totally golden.  While I ate one, I baked the others a bit longer and they looked better.  This photo shows them a bit on the pale side, I’d wait until they are a bit more golden than that before removing them from the oven.
– While these don’t fit my rule for low-calorie (300 cal/serving or less), they are *close*.  The filling  makes up about 25% of the total calories per serving, so until I find a better substitute for the puff pastry, this will have to do.  [Super important note: dude, if you have a suggestion, be sure to let me know]

Apple Chutney

4 Oct

Last week we ate at The White Horse and had the most delicious samosas.  They were served with a mango chutney on the side which was so good that I couldn’t stop thinking about it.  Knowing I had a big bag of apples sitting at home, I decided to try to make a chutney that had some similar flavors to the one I loved so much from The White Horse.  The main problem – I hadn’t paid very close attention to all of the flavors in the mango chutney.  Also, I didn’t have any mangoes.  So, like many of my recipe ideas, I pretty much substituted out so many of the ingredients and flavors in the original that the one I ended up with was nothing at all like the one that inspired the idea in the first place.  The only resemblance is that it is still a chutney.  I love the way this one turned out, but I’m definitely going to have to go back to The White Horse for another round of samosas.

This chutney has a nice blend of sweet, sour, spice, and variety of textures.  It would be excellent served with pork, as a topping for roasted vegetables, or with some bread and cheese.  It can be served at any temperature, but I prefer to bring it to room temperature before serving.  It was very easy to make, and has a nice mild flavor.   Since I was making this for some people who prefer foods on the mild side, I cooked a hot chile in oil to give it a touch of heat then discarded the pepper.  I also used a pretty mild curry which gave it good flavor with only a little bit of heat.  I’ll definitely make it again, and it might be soon because I have a feeling the jars I made will go pretty quickly.

Apple Chutney
Makes 4 pints
Serving Size: 1/4 c.

3 T. vegetable oil
1 hot chile, whole
1 c. onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 T. ginger, minced
4 lbs apples, peeled, cored and chopped
1 c. water
1/2 c. cider vinegar
1/2 c. brown sugar
1 T. curry powder
1 t. cardamom, crushed and ground
1 c. raisins
Salt and pepper, to taste

In a large pot over medium high heat, add oil. When oil is hot, add hot chile and cook for 2-3 minutes. Remove the chile and discard. Add onion and cook until softened. Add garlic, bell pepper, and ginger and cook for 2-3 minutes. Add apples, and cook for one minute.

In a small bowl, combine water, vinegar, brown sugar, curry powder, and cardamom. Add to pot and bring to a boil. Reduce heat to simmer, and add raisins. Cook for 30 minutes, stirring occasionally.

Remove from heat and fill four pint jars. Place caps on tightly, and process in canner for 20 minutes. Remove from canner and set aside to cool.

Estimated Calories: 68 cal/serving

Print it: Apple Chutney

– If you like things on the spicy side, skip the chile step and just add some crushed red pepper.  You could also increase the amount or the heat of the curry you use.
– It is super important to crush the cardamom so you don’t end up with any whole bits, don’t skip this step.
– If you don’t want to can these, you could just add them to jars and refrigerate.  I don’t know how long they will last though, so you might want to use them up fairly quickly.