21 April 2011

Recipe: Indian Hot Dogs

From: Aarti of Food Network


1 T canola oil
1 large onion, diced
4 garlic cloves, peeled and thinly
1-1/2 T minced fresh ginger
1 handful shredded carrots, optional
Salt and freshly ground black pepper
1 t turmeric
1/4 t garam masala
1/2 t smoked Spanish paprika
1 large tomato, diced
2 T ketchup
1 12-oz package hot dogs, sliced about 1/16-inch thick
1/4 c water, if necessary
Handful cilantro leaves, minced

1.  Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering.

2.  Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.

3.  Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.

4.  Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.

5.  Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!

Notes:  I always use beef dogs.  She recommends serving this in pita pockets, which I keep meaning to try.  But so far, I like eating it right out of a big bowl.  I haven't tried it with carrots, but I probably will soon, as I will soon have a big bunch of carrots.

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