*  Exported from  MasterCook  *

             BAKED SAMOSA LOGS WITH FRUIT-SWEETENED TOMATO

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Relishes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----LOGS-----
  8       c            Cauliflower -- diced
  1 1/3   c            Baby peas, fresh or frozen
  1 1/2   tb           Coconut flakes, unsweetened
  1       t            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       t            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 [email protected]  On   30 OCT 1995 115833
 ~0600



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.