Friday, January 18, 2008

Samosa Stuffed Baked Potatoes w/Mango Chutney

A: These are the bombest thing I ever did taste. SO GOOD THEY ARE. All crispy and indian-y and fresh from the chutney. And super easy. I added more cumin and mustard seed, and dolloped with cilantro paste and red chile sauce and I was in total carb heaven. Mmmmmmm.

B: I finally finally finally have a real camera!!!!!!!! I love you, CanonA560, you rule. I love how you capture the freezerburntness of my peas with exquisite detail, and are about 374 million times easier to use than a macbook camera, and a squillion times prettier. I'm certain that eventually I'll actually be able to use you all proper-like, but for now I'm revelling in the freedom to shoot from any angle I want! Oooooh. <3>

9 comments:

Romina said...

Mmm those look great! Nice pictures too. I'm in need of a camera myself. Congratulations on getting one!

Rural Vegan said...

Congrats on your new camera!

Rage And Love said...

Wow those samosas look really good!

Congrats about the new camera! Now you can lots of photo essays for your blog :-).

bittersweetblog said...

Oh I love samosas- I must make this recipe asap!

Great to hear about the new and improved camera, too.

Megan the Vegan said...

ohhh, incredible! those sound great. And, congrats on the new camera!

ChocolateCoveredVegan said...

Haha I like your new word, "the bombest". And the picture looks super-tasty!

sarchan said...

Lovely. I have been needing to make samosa-potatoes for a long time. As soon as I can get my hand on good mangoes....

And the chickpea maki (previous post)--I'm very intrigued. I'm always looking for healthier alternatives to sushi rice. Looks really good. How did you get them cut so nicely? I'd imagine chickpea filling smooshing out everywhere....

Liz² said...

chickpea filling smooshes, yes. but not too badly! I only used 2 tbsp of nayonnaise (instead of the 3 called for - which is more than I would want to taste anyway!), and that helped it not be so mooshy. If I do this again I'd probably take it out altogether, or only use 1 tbsp, the flavour was just odd with the nori. The whole thing needs some tweaking, actually... and since I'm not too carb-phobic I'll probably only make these again as super-cute appetizers or something. (they would be cute! and I'd use mung or adzuki for sure, probably with appropiately Green and Red coloured fillings to go along with... I'm so lame :DDD)

Ashasarala said...

Yay for new cameras! Someday I'll be able to get a better one. But we'll see.

I would love, love, love to try those stuffed baked taters, please. ;)