Christmas Dinner! Part 1: Samosas

The newest tradition of the Daly Family for Christmas includes an Indian feast for Dinner. Last year I made Chicken Tiki Masala, this year I expanded my horizons and made Chicken Korma, Veggie Vindaloo, Samosas and Naan. Due to the intensive nature of the cooking process (and how much I screwed up). This post will be broken up into 3 posts: Chicken Korma, Veggie Vindaloo, and Samosas and Naan.

First up: the Appetizers: Samosas

This post will feature a guest post from my brother. Should be comical .





  • 2 Idaho potatoes – peeled, steamed and cubed
  • 1 small onion diced
  • 1 cup frozen peas
  • 2 tbsp. Curry Powder


  • 2 1/4 cup gluten free flour mix (this mix included brown rice flour, tapioca starch, potato starch, and quinoa flour)
  •  1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup coconut milk

Creating the filling and the dough was very easy. In fact, I made the filling in one bowl and the dough in the other. That is when my sou chef for Christmas Dinner stepped in and took over the rest.

Sous chef and little brother extraordinaire, Patrick, at the ready.

Building the samosas was easy as well. Ball up the dough and roll it out extra thin on a piece of parchment paper, so that it almost looks transparent against the board underneath it. Then placed the filling inside of the dough and fold it up into the nice, familiar samosa shape we all know and love. There should be around 10 samosas in total, all of them decently sized.

Once the samosas are formed, fry them inside of a pan filled half an inch with olive oil. Keep them in the oil for 4-5 minutes (closer to 5) before flipping; both sides needs to be fried to keep the filling inside. 

Then once fried, set the samosas aside and let them cool off. Some pay fall apart, but that is okay. Just keep frying them and hope for the best. They are now ready to serve at your discretion. I would suggest some sort of sauce along with it, but to each their own.



Huge hit! There was way too much filling, but overall a very good dish. And a great started to the main dish. (More about how my timing was so off for that later). Requests were made for a repeat, and I would for sure make these again.

The Nitty Gritty:

  • Total Cost: $15.00
  • Total Time: 30 minutes prep, 10 minutes frying – 40 minutes total
  • Serving Size: 10 or more samosas, no more than 12.

BBQ Chicken Wings (and I mean the Whole Wings)

Ever since I have become gluten free, I have become even more and more obsessed with chicken wings and blue cheese. I pretty much order only a salad or chicken wings, because, yes chicken wings are that awesome. I followed this recipe, and of course I did hit a few bumps:



  • 1 tablespoon brown sugar
  • 1 tablespoon sweet paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 pounds chicken wings (and I did whole wings) and chicken drumsticks (not trimmed)
  • 1½ cups barbecue sauce, divided

I made the rub (all of the spices and the brown sugar) within in 3 minutes. Mind you, I messed up the rub. I accidently read the amount of salt as a tablespoon instead of teaspoon. So soon after I realized my mistake, as all of the other spices were stacked up on one another, I attempted to teaspoon out as much salt as possible. Honestly, I have no idea how much salt was left in the rub, but in the end the wings did not taste too salty so I will take that as a win.

I had two amazing helpers in the room, who helped me shake up the wings in the rub. This rub dowsing happened in a large zip-lock bag. Honestly, the boys loved shaking the wings.



Now, as I had to maintain some attention and entertainment of my two helpers, I did not realize that apparently you have to trim or make the actual wings. As in, wings have a tip that need to be cut off. This I did not do. So we all ate the whole entire wing – attached to the drumstick and the tip. But back to the wings and drumsticks, once they were all shaken in rub (mind you I didn’t have enough rub because I kept the wings as a whole), I then added 1/2 of the barbecue sauce on the wings. I then used my hands to make sure that every bit of the wings was covered before putting the the crock-pot on low for 4 hours.

Once the 4 hours passed, I turned the crock-pot to warm for another hour before having to put the crock – pot in my car for the next two hours. (I had practice and I forgot about it…). Mind you it was 15 degrees out, and the fact that my car doesn’t warm up due to the trunk being unable to fully close, I consider my car my mobile fridge so no matter what none of my food can ever go bad. (This may become faulty logic as it hopefully gets warmer in good old Chiberia).

Post practice, I brought the wings home. I had called earlier and asked my roommates to turn on the oven. Apparently, turning the oven on and broiling are not equivalent. So once I got home and explained that I needed it to broil/my roommates explained the issue, I covered a cookie pan with aluminum foil and then placed the wings (without the juice) on the pan and covered it with bbq sauce. I think I was suppose to use a brush, but we didn’t have one so I used a fork. This is not efficient, so on my shopping list – buy a brush. After 10 minutes of broiling, I pulled out the wings, switched the chicken over and put more sauce on and then put it back in the oven on broil for another 10 minutes.


Big success! Although, I would have liked the wings a bit more crispy, and I think this would have happened if I had trimmed the wings. So key for next time, trim the wings. Also, this paired extremely well with the sautéed brocolini and asparagus and blue cheese sauce.

The Nitty Gritty:

  • Total Cost: $25.00 – we had the spices, but had to buy the brown sugar, BBQ sauce and chicken.
  • Total time: 6 hr and 30 minutes (mind you two were spent in a car).
  • Serving size: 4 Hungry girls or 4-6 non-super hungry people