Bukhari Beef Samosa Food

KENYAN BEEF SAMOSAS RECIPE BY TASTY

Steps:

• In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
• Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
• In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
• Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
• Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
• In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
• Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
• In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
• Enjoy!

BUKHARI BEEF SAMOSA

Steps:

• The pastry dough package contains 3 leaves--open all three, put them one on top of the other (when defrosted) and roll them up into a log. Then slice it, roll out each slice and freeze it again.
• The next day, sautee beef with onions so that there are no chunks. Add salt and pepper to taste.
• Roll out each slice of pastry dough and fill with onion and beef mixture. Fold it over and pinch the ends together to close each individual samosa.
• Bake in 180 degree Celsius oven until golden and flaky.

BEEF SAMOSA

Steps:

• In a medium saucepan bring some lightly salted water to boil for potatoes.
• Add potatoes and frozen peas.
• Cook until potatoes are tender about 15 minutes.
• Drain, set aside.
• Heat oil in a large saucepan over medium-high heat.
• Brown cumin seeds and bay leaf.
• Add in onions and ground beef.
• Saute until beef has all been browned and the onion is soft, about 5 minutes.
• Add garlic, fresh ginger.
• Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
• Stir in the potato mixture.
• Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Remove bay leaves.
• In the meantime, make an egg-wash beating the egg and water in a small bowl.
• Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
• Brush both sides of a spring roll wrapper with egg-wash.
• In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
• Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
• Fry until golden brown, in small batches, about 3 minutes.
• Drain on paper towels and serve warm.
• Can be eaten cold but taste better warm.
• Use sweet chili sauce, mango chutney or plum sauce for dipping.

BEEF SAMOSAS

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
• In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Heat oil in a large, heavy saucepan over high heat.
• Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
• In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

TRADITIONAL BEEF SAMOSAS

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
• Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
• Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
• Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
• Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

CURRIED VEGGIE SAMOSA

Steps:

• DOOUGH:.
• MIx flour and salt.
• Add oil and mix until flour is like corn meal. (I do this in my mixer with the dough hook).
• Add water to dough mixing well. This will be a fairly moist dough. Knead dough 5 to 10 minutes until dough is soft and velvety (or beat in mixer).
• Cover and let stand 15-20 minutes.
• Knead again for about 5 minutes until smooth and elastic.
• Form into a long 1 1/2" diameter "rope".
• Cut into 1 1/2" slices. Form each slice into small "buns" and place on a floured board, covering with a damp cloth.
• When ready to fill and fry, flatten each piece to about 1/4" and then roll into a circular shape about 1/8" thick.
• FILLING:.
• Boil potatoes and mash.
• Saute diced carrots, minced onion, ginger root and garlic until tender and add to mashed potatoes.
• Add green peas and spices. Add salt, black pepper and cayenne pepper to personal taste.
• Place 2 tbsp filling into above dough circle. Moisten edges with water. Fold in half and seal edges well using a fork.
• Store filled samosa's on an oiled cookie sheet and cover with a damp cloth until ready to fry.
• Heat 3 cups vegetable oil over high heat until a small piece of dough drops to bottom of pan and pops back up immediately. Reduce heat to medium high at this point.
• Fry samosa's 3to 5 minutes each, turning once to brown evenly, placing on paper towels until ready to serve.

INDIAN FLOWER SAMOSA

Steps:

• FILLING:.
• boil the potato for 3 minutes and mash it.
• cut the onion into small pieces.
• chop the ginger,garlic and green chillies.make it a fine paste.
• take a pan and pour 4 tablespoon oil and 1 teaspoon ghee.
• add the onions and saute it for 10 minutes.
• when the raw smell is gone add the GGC paste(ginger,garlic,green chilli paste) and saute it for 4 minutes.
• now the oil starts separating along the sides of the pan.
• now add chilli powder,turmeric powder,garam masala,chat masala and salt.
• saute it for another minute.
• add the mashed potatoes to it.
• add 2 tablespoon water.
• allow the potato to mix with the masalas.
• add carrot,cabbage to it.
• now the mixture is ready.allow it to cool.
• FLOWER BASE:.
• add required water to the maidha flour and mould it to chapati flour consistency.
• round it to balls amd roll it with the help of a roller to a round base.
• with the help of knife cut the edges and make a perfect square shaped dough base.
• now fold the four corners of the base inwards.
• now flip the base.
• place the filling inside the base.
• Bring corners over the filling to center.
• Press all joints and center with fingers without any gap.
• Turn over the piece and pull the folded corners out to make a flower shape.
• likewise make 3-4 flower shape samosa base.
• Now our flower shapes are completed.
• FOR FRYING:.
• Heat oil in a pan and deep fry each piece separately.
• Turn the pieces in oil for other side to fry.
• Take out from oil and place the samosas in a tissue paper.
• serve hot with tea/coffee.