Hot Dogs a la Rose

I saw Aarti Sequeira make this on Best Thing I Ever Made (a show gaining a decent recipe track record here at the Cleverly Named Household) and decided it was either awful or delicious. Fortunately (as you know since I am posting them), it came out delicious! It’s a simple meal, and though pita is not necessarily something we keep around, it’s fairly easy to pop a bag in the freezer if this sort of thing is something that appeals to you. Everything else I had in the house (I am blessed with a robust spice cupboard, though time and planning make that attainable on a relatively modest budget). Just one thing: warm the pita before trying to split it. It pocketizes much better that way!

The roommate also found this quite enjoyable; he even had seconds! I was pleased.

Hot Dogs a la Rose, adapted (barely) from Aarti Sequeira

1 Tbsp. oil
1″ or so fresh ginger, grated
4 cloves garlic, sliced thin
1 large onion, diced
1 tsp. turmeric
1/2 tsp. smoked paprika
1/4 tsp. garam masala
2 Tbsp. ketchup
1 large tomato, diced
1 12-oz. package hot dogs, all sliced thin
1/4 c. fresh cilantro, chopped
salt and pepper to taste
3-4 pieces pocket pita bread

Heat the oil in a large skillet over medium heat. Add the onion and cook until soft; add the garlic and ginger and continue to cook until they’re fragrant and the onions are browning around the edges. Vigorously stir in the turmeric, paprika and garam masala. Add the ketchup and tomato and taste for seasoning. Add in the sliced hot dogs, mix well, cover and drop the heat; cook for 15-20 minutes, adding 1/4 cup water if the mixture is too dry. Taste for seasoning again after it’s simmered.

Toast your pita (I halved mine and put them in the toaster), open up the pockets, and fill with hot dog deliciousness. Serve with a salad and some chips.

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~ by iliadawry on 24 October 2012.

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