Baked samosa logs with fruit-sweetened tomato chutney
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Baked samosa logs with fruit-sweetened tomato chutney
  Chutney    Vegetables  
Last updated 6/12/2012 1:06:23 AM. Recipe ID 31840. Report a problem with this recipe.
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      Title: Baked samosa logs with fruit-sweetened tomato chutney
 Categories: Vegetables, Relishes
      Yield: 8 Servings
      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

      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
    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
    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
    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

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Recipe ID 31840 (Apr 03, 2005)

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