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How To make Baked Samosa Logs w/Fruit Sweetened Tomato Ch
LOGS:
8 c Cauliflower; diced
1 1/3 c Baby peas, fresh or frozen
1 1/2 tb Coconut flakes, unsweetened
1 ts Curry powder
1/8 ts Cayenne pepper OR
1/2 ts Paprika
2 tb Cilantro, fresh; chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil -for brushing CHUTNEY:
2 ts Virgin olive oil
2 tb Ginger root; freshly grated
1/2 tb Jalapeno pepper; minced
1 ts Cumin seeds; crushed
1/2 tb Coriander seeds; crushed
5 1/2 c Tomato puree
2 c Tomatoes; diced, with juice
1/2 c White grape juice
Salt and pepper to taste Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; addpeas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt. Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each. Place one chapati on a work surface and brush lightly with water. With your hands, shape a portion of the vegetable mixture into a log. Place about 1 1/2 inches from the botom edge of the chapati. Roll chapati halfway, fold in sides, then finish rolling into a log. Place on a baking sheet, seam side down. Repeat processwith remaining chapatis. Preheat oven to 375 degrees. Spray or brush samosas lightly with o8il. Bake for 15 to 20 minutes, until crisp and golden. Cut each samosa in half. Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney. Hints: Samosas can be made a day ahead of time and baked just before serving. If you can't find chapatis, you can substitute flour tortillas (either white or whole wheat). Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture toa boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1 1/2 cups. Hints: Chutney can be made up to 2 ays before serving. Store in the refrigerator. If you double the recipe, increase cooking time by 15 minutes. If you freeze the chutney, season with salt and pepper before serving. Per serving (3 logs + 3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source: Vegetarian Times, July 93/MM by DEEANNE
How To make Baked Samosa Logs w/Fruit Sweetened Tomato Ch's Videos
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INGREDIENTS & PROCESS:
3 POTATOES
PEEL THE POTATOES
CUT IN TO PIECES
BOIL THE POTATOES
MASH WELL
1 TBSP CORIANDER LEAVES
½ TSPN CHILLI FLAKES
SALT AS PER TASTE
¼ TSPN BLACK PEPPER POWDER
½ TSPN OREGANO
¼ CUP GRATED MOZZARELLA CHEESE
MIX WELL
SOME MOZZARELLA CHEESE CUBE
1 TBSP POTATO MIXTURE
PLACE A CHEESE CUBE
MAKE ROUND SHAPE
2 TBSP FLOUR
2 TBSP CORN FLOUR
¼ TSPN SALT
¼ TSPN PEPPER POWDER
¼ CUP WATER
MAKE SLURRY
TAKE A BALL
DEEP IN SLURRY
COAT WITH BREADCRUMB
FRY IN MEDIUM HEATED OIL
UNTIL GOLDEN BROWN COLOR
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This homemade fry sauce recipe is simple, quick, versatile and delicious. With a handful of pantry staples and fridge essentials, you can have this dipping sauce done in under 5 minutes.
Serve with air fryer French fries or my homemade oven chips.
#frysauce #frenchfriessauce
Ingredients
¾ cup full-fat mayonnaise
⅓ cup ketchup
½ tsp smoked paprika
½ tbsp Worcestershire sauce optional
½ tsp garlic powder
½ tsp cayenne pepper for a bit of kick
½ tbsp Apple cider vinegar substitute for any pickle brine of choice.
Salt to taste
Music: Nightlife by @blarkkdaniel