Indian food is in my top favorite foods out there.  I just love the blend of colorful spices and the amazing flavors of the foods.

Shrimp is one of my favorites, so pairing shrimp with curry is amazing!  This dish is so tasty, and is finished off with a nice coconut milk for an amazing flavor.

Shrimp Curry

Ingredients

For the Shrimp Marinade

22-25 large shrimp, peeled and deveined

¼ teaspoon turmeric

¼ teaspoon cayenne pepper powder

¼ teaspoon salt

fresh ground pepper

Mix all the dry ingredients and rub it well into the shrimp.  Set aside

For the gravy

½ red onion, finely cut

½ inch fresh ginger root, finely chopped or grated

1 large clove garlic, finely chopped or grated

8-10 curry leaves

1 tablespoon coriander powder

¼ teaspoon mustard seeds

⅛ teaspoon asafoetida powder

⅛ teaspoon ground black pepper

⅛ teaspoon cayenne pepper (optional)

2 tablespoons chopped onions

¼ teaspoon turmeric

¾ teaspoon salt

1 tablespoon fresh lemon juice

1 cup coconut milk

¼ cup water

2 tablespoons chopped cilantro

Directions

1) Heat oil in a heavy bottom large pot or wok over medium heat.  When the oil is heated, add mustard seeds.  The seeds will sputter for a minute.  Keep away from the pan to avoid getting burned.

2) Add asafoetida powder, and curry leaves.

3) Add ½ red onion and fry until onions become translucent, stirring.  About 8-10 minutes.

4) Add ginger, and garlic and stir for 2 minutes.

5) Add coriander, ground pepper, salt, turmeric, and cayenne.

6) Add shrimp and fry for another 5 minutes.  Add 2 T. chopped onions.

7) Add coconut milk, water, and stir well, and simmer for 10 minutes or until the shrimp is cooked.  Turn stove to a medium low temperature.  The coconut milk doesn’t like a lot of heat.

8) Stir in 2 T. chopped cilantro, and lemon juice, mix well, and serve with rice.

I like to start my day with a green smoothie or a fresh juice. There are so many different combinations of green smoothies, and I usually try to change it up a lot, but this smoothie has been in my morning regimen for several weeks in a row!

This is my favorite smoothie lately, and I think the thing that puts it over the top is the raw hemp seeds.  They really make it nice and creamy and add a lot of protein, and omega 3′s!

Favorite Green Smoothie

1 pear
1/2 cucumber
1 banana
1/4 cup rolled oats
3 tablespoons raw hemp seeds
Four big handfuls of spinach
1 cup ice
1 cup rice milk

Place all ingredients in a high powered blender and blend.

Enjoy!!

I’ve been on such an Indian food kick since I taught an Indian cooking class a few months back.

Samosas are a very popular Indian food appetizer that is fried or baked and filled with a potato based filling mixed with spices and are typically a triangular shape.

I like the vegetable samosas, but they could also have meat.  They are typically served with chutneys like tamarind chutney, and mint corinader chutney.

Vegetable Samosas

Filling

3 med-large baking potatoes, peeled and cut into 1 inch cubes boiled until soft and roughly mashed

2 tablespoons vegetable oil

2 teaspoons whole cumin seeds

1 red onion, diced
1 teaspoon fresh ginger, peeled and grated

2-3 cloves garlic, minced

1-3 green chilies, (jalapeno-mild, or serrano- hotter) – seeds removed for less heat

3 teaspoons ground turmeric

3 teaspoons ground cumin

2 teaspoons ground coriander

1 ½ tablespoons garam masala powder

1 ½ teaspoons salt

¼ teaspoon ground black pepper

½ teaspoon red chili powder (more if you like spicy)

1 cup frozen peas, thawed

2 tablespoons fresh cilantro, chopped

1 tsp fresh lemon juice

Directions

1) Heat two tablespoons oil in a heavy bottom pot or a large skillet on medium heat.  Fry cumin seeds, stirring for about 2 minutes.

2) Add onions, and green chilies to the pot, and cook until onions are translucent, about 10 minutes on medium to medium low heat.  Add garlic, ginger, and all the remaining spices, salt, and pepper.  Stir for another 2-5 minutes.

3) Add the peas, cilantro, lemon juice, and potatoes (you may not need to add all of the potatoes).  Taste for seasonings.

Crust

1 package frozen Samosa Pad (Found at the Indian Market

Fill the Samosa Crust and roll up.  This Youtube video is a great tutorial on how to fold the store bought samosa crust.

Heat vegetable oil in a large heavy bottom pot.

Heat enough oil to cover the samosas.

Heat the oil over medium heat to 320 degrees F.

Fry the Samosa’s until golden brown, a few minutes per side.

You can also make your own crust, here is a recipe.

Homemade Samosa Crust

2 cups all purpose flour

1 teaspoon salt

4 tablespoons ghee butter (clarified butter) – can substitute vegetable oil

¾ teaspoon carrom seeds, also called ajwain seeds

½-¾ cup water*

In a large bowl, mix all purpose flour, salt, and carrom seeds.

Add ghee and mix until it is well incorporated into all parts of the flour.

Add water a little at a time (*you may not need all the water), and knead into a smooth FIRM dough.

Wrap in plastic wrap, and let the dough rest for 20 minutes.

Divide the dough out into balls roughly the size of a golf ball.  Roll out ball into a thin oval shape.  Cut the oval in half down the center to make two semi-ovals.

Brush some water along the flat edge of the dough.  Life one edge of the flat side of the down and fold it to the opposite side and overlap the two edges to form a cone shape.  Press seams gently seal. Make a C shape with your hand and hold the cone.  Stuff the potato mixture into the cone.  Brush the water around the top edges of the cone and seal it shut.

Heat vegetable oil in a large heavy bottom pot.

Heat enough oil to cover the samosas.

Heat the oil over medium heat to 320 degrees F.

Fry the Samosa’s until golden brown, a few minutes per side.

Enjoy!