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How To make Baked Samosa Logs with Fruit Sweetened Tomato Chutney
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 Submitted By DONW1948@AOL.COM On 30 OCT 1995 115833 -0600
How To make Baked Samosa Logs with Fruit Sweetened Tomato Chutney's Videos
Sweet And Sour Tamarind Chutney - Instant Chutney For Chaat - Easy Chutney Recipe - Ruchi
Learn how to make Sweet Tamarind Chutney for Chaat at home with Chef Ruchi on Rajshri Food
Sweet chutney made with mango powder, sugar and Indian spices
Amchoor ki meethi chutney or Saunth is a very popular chutney in North India.
Dips and relishes are an integral part of every cuisine, but we Indians use and make so many varieties of dips, each with a different twist in taste which cannot be compared to anyone else in the world.
Saunth is a sweet chutney used in Indian chaats. It is made from dried ginger and tamarind paste, hence the name. The chutney is brownish-red in color. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavor to the chaat and is preferred in most parts of North India.
Watch our video to Learn about Instant Sweet Chutney For Chat or Sonth Chutney at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Sweet Tamarind Chutney or Sonth Chutney / Saunth Chutney! Don't forget to Like, Share, Comment, Subscribe and press the bell icon for instant updates
#InstantSweetChutneyForChaat#SweetTamarindChutney#RajshriFood
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Ingredients:
50 gms Tamarind
1 cup Water (hot)
100 gms Jaggery
1 tsp Coriander & Cumin Seeds Powder
1/2 tsp Black Salt
1/2 tsp Ginger Powder (dry)
1/2 tsp Kashmiri Red Chilli Powder
Salt
1 tsp Sesame Seeds
Method: let's start with soaking the Tamarind in the Bowl with Water (hot) for 15 to 20 minutes. After 20 minutes add the Tamarind into the blender to make the paste.
Next, strain the Tamarind pulp (as shown in the video) and add the Water which uses soaking the Tamarind. Now add the Tamarind Pulp in the Pan for 2 to 3 minutes then add Jaggery, Coriander & Cumin Seeds Powder, Black Salt, Ginger Powder (dry), Kashmiri Red Chilli Powder, Salt. Next, boil the Chutney for 3 to 4 minutes after that add Sesame Seeds. Next turn off the Flame and your Sweet & Sour Tamarind Chutney is ready to serve.
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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