The first step in the recipe was to pop mustard seeds in hot oil for a few minutes and then continue sauteeing more seasonings such as ginger, garlic, cumin, carrots and onion. I wasn't sure if the mustard seeds were supposed to turn black (mind did) and was concerned about how they would flavour the dish but I needn't have worried, I couldn't detect any bitterness or burnt flavour in the final product. Half way through, I discovered there was no flour in the house but decided to go ahead with the recipe with the hope that everything would hold together in the pan. They were a little on the wet side but the flavour was fantastic. Next time I make them I'm sure we will enjoy more cohesive pancakes with all the same great flavour.
|Samosa Mashed Potato Pancakes in the mixing bowl|
|Samosa Mashed Potato Pancakes in the pan!|
My amazing friend Kathryn over at The Hedgehog in the Kitchen recently celebrated a birthday and her sister Ann whipped up a batch of Wheat Free Chocolate Chip Cookies from Veganomicon. I haven't tried that recipe yet but they look and sound great! I'm always looking for new chocolate chip recipes to try so thanks for posting about these.
I look forward to getting back in my cooking groove and the challenge goes on!