Curried Veggie Samosa Food

VEGETABLE CURRY SAMOSAS

Steps:

• Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
• Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
• While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.

VEGETABLE SAMOSAS

Steps:

• To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
• To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
• Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
• Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
• Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

CURRIED POTATO VEGGIE BURGERS

Steps:

• Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
• Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
• Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
• Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
• Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
• Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.

VEGETABLE SAMOSAS

Steps:

• Mix 1 cup leftover mashed potatoes, 1/2 cup chopped leftover cooked vegetables (such as carrots or green beans), 1/2 cup thawed frozen peas, 1/4 teaspoon curry powder and 1 tablespoon each chopped cilantro, mint and ginger; season with salt and cayenne pepper. Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Brush the edges with a beaten egg, fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. Mix yogurt with leftover cranberry sauce for dipping.

VEGETARIAN CURRY SAMOSAS WITH TAMARIND DIP

Steps:

• For the Wraps.
• Whisk all ingredients in a bowl to form a batter.
• The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
• Coat a 10 inch non-stick pan very lightly with coconut oil.
• Ladle in 1/3 cup of batter and swirl around the pan.
• Cook until firm to handle.
• Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
• For the Tamarind Dip.
• Whisk all ingredients in a bowl.
• Set aside until ready to serve.
• For the Samosas.
• Wash, and peel all vegetables.
• Boil potatoes until soft enough for mashing.
• While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
• Blanch the chopped vegetables and the green peas for about a minute. Drain.
• When, the potatoes are done, transfer them to a bowl and mash.
• Fold in the blanched vegetables and chopped cilantro.
• Season with aloo bhaji, salt, and pepper.
• Lay a piece of the prepared wraps onto a working surface and cut into half.
• Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
• Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
• Drain on paper towels.
• Serve with the tamarind dipping sauce.

CURRIED VEGETARIAN SAMOSAS

Steps:

• Preheat Oven to 350 degrees.
• mix eggs with sauce, spices and vegetables.
• Scramble the eggs in a little oil over Medium heat.
• once cooked, spoon a bit into each sheet of phyllo.
• Wrap up.
• Bake in oven from 15-20 min until golden and crispy.
• sprinkle with brown sugar.

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.