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    Cumin Scented Samosas


    Source of Recipe


    Cooking Light

    List of Ingredients




    SAMOSAS:
    2 1/4 cups chopped peeled baking potato
    1 1/2 cups chopped peeled carrot
    1 1/2 tablespoons olive oil
    2 cups finely chopped onion
    2 1/2 tablespoons minced peeled fresh ginger
    1 1/2 tablespoons minced garlic
    3/4 teaspoon crushed red pepper
    1 tablespoon ground cumin
    2 teaspoons ground coriander
    1 teaspoon ground cinnamon
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon ground turmeric
    1 1/4 cups frozen green peas, thawed
    1/2 cup chopped fresh cilantro
    1 tablespoon fresh lemon juice
    16 (18 x 14–inch) sheets frozen phyllo dough, thawed
    Cooking spray

    RAITA:
    1 cup plain low-fat yogurt
    1/3 cup chopped fresh mint

    Recipe



    1. To prepare samosas, cook potato and carrot in boiling water 8 minutes or until tender; drain.
    2. Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, stirring frequently. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.
    3. Preheat oven to 350°.
    4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Fold phyllo sheet in half lengthwise to form an 18 x 7–inch rectangle. Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.
    5. Bake at 350° for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.
    6. To prepare raita, combine yogurt and mint. Serve with samosas.

 

 

 


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