Crescent Samosas Food

CRESCENT SAMOSAS

Steps:

• Preheat oven to 375°. For sauce, mix first 5 ingredients; refrigerate until serving., In a large nonstick skillet, heat oil over medium-high heat; saute potatoes until lightly browned. Add chiles, garlic, curry powder and pepper; cook and stir 1 minute. Transfer to a bowl; add lemon juice and coarsely mash. Stir in peas., Unroll crescent dough and separate into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents. , Bake until golden brown, 10-12 minutes. Serve with sauce.

CRESCENT SAMOSAS

Steps:

• Heat oven to 375°F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks.
• Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet.
• Bake at 375°F. for 15 to 20 minutes or until samosas are golden brown.
• Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.

EASY CRESCENT SAMOSA (INDIAN STYLE SANDWICHES)

Steps:

• Saute onion and garlic in oil 5 minutes until onion is soft.
• Add all other ingredients except crescent rolls.
• Stir gently over medium heat for several minutes until well incorporated.
• Set aside.
• Heat oven to 375°F.
• Open cans of crescent rolls and unroll the dough.
• Separate into 4 rectangles and pinch the triangular perforations to seal.
• Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
• You may have to coax the dough gently with your hands to make it square and to close up the perforations.
• Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
• Pinch the edges to seal.
• Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.
• Cool slightly on rack.
• Serve warm with Honey Dipping Sauce.
• Mix sauce well in small bowl.

CRESCENT SAMOSAS

Steps:

• 1. Heat oven to 375?F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. 2. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. 3. Bake at 375?F. for 15 to 20 minutes or until samosas are golden brown. 4. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.;

CRESCENT SAMOSAS

Steps:

• Heat oven to 375 degrees F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. Bake at 375 for 15 to 20 minutes or until samosas are golden brown. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.;

CRESCENT SAMOSAS

Steps:

• Heat oven to 375°F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles cook and stir 2 minutes. Add potatoesand 1/2 teaspoon salt cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper cook and stir, mashing slightly, until heated.Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet.Bake at 375°F. for 15 to 20 minutes or until samosas are golden brown.Meanwhile, in blender container, combine all sauce ingredients. Cover blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce. Nutrition Per Serving: Calories 310 Protein 8g Carbohydrate 39g Fat 13g Sodium 1O30mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAMOSAS

Steps:

• Boil the potato cubes and the peas for 5 minutes.
• Heat the onion in a skillet and add the onion, the garlic, the potatoes and the peas. Season with the spices. Add the lemon juice and cashews. Cook for 6 minutes.
• Use the flour, the margarine and the milk to make a firm dough. Knead for 3-4 minutes. Divide it into 6 small balls. Open each ball into a circle. Cut the circle in half. Then we have twelve pieces of dough.
• Divide the stuffing in the dough pieces and put the edges together to close them.
• Heat the corn oil into a skillet and fry them for 6 minutes turning sides.