Dessert Samosas Food

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SAMOSAS



Samosas image

These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Provided by Kimber

Categories     Appetizers and Snacks     Pastries

Time 50m

Yield 30

Number Of Ingredients 16

2 cups all-purpose flour
½ teaspoon salt
2 tablespoons butter
¼ cup water
1 quart oil for deep frying
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chile peppers, chopped
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb
1 teaspoon salt
2 teaspoons garam masala
1 ½ tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g

SAMOSAS



Samosas image

This comes from the Time Life series of international cookbooks and has been a family favourite in our house for at least 10 years. It's best to set aside a morning to make these and haul someone in the kitchen to help put them together. Although they are not difficult to make, it does go faster if you set up an "assembly line". The seasoning given here is what I would consider a minimum but you may want to add more to your taste, especially when it comes to the hot pepper. You could also do half potatoes and half carrots for the filling if you like. The amount this recipe makes is also a guess based on our samosas, which are bigger than bite sized but not as big as you get in some Indian shops. If you don't have a deep fryer, you could use a wok instead. If you are really set on doing a healthier version, you could brush these with oil and bake in an oven until browned on both sides, however the texture of the dough is not as good as if you fry them. If you choose the baking option, you may also have to brush them with oil a few times and flip at least once to get them reasonably browned all over. Frying is really the preferred method.

Provided by Sackville

Categories     Lunch/Snacks

Time 2h15m

Yield 24 samosas

Number Of Ingredients 18

3 cups all-purpose flour
1 teaspoon salt
4 tablespoons melted butter or 4 tablespoons ghee
3/4 cup cold water
2 lbs potatoes, peeled
4 tablespoons vegetable oil
2 teaspoons mustard seeds (yellow or black)
2 medium onions, finely chopped
4 tablespoons fresh ginger, chopped
3 teaspoons fennel seeds
1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 cup frozen green pea, defrosted
1 teaspoon salt
2 tablespoons water
1 teaspoon garam masala
1/2 teaspoon ground cayenne pepper

Steps:

  • First put the potatoes on to boil until tender, then drain and cool.
  • While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
  • Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
  • Pour 3/4 cup water over the flour and pull the dough together with your hands.
  • You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
  • From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
  • When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
  • Next, start making the filling by cutting your cooked potatoes into cubes.
  • Heat the oil in a frying pan and throw in the mustard seeds.
  • Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
  • Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
  • Stir well and then reduce the heat to low and let cook for about 5 minutes.
  • Sprinkle over the garam masala and hot pepper and stir again.
  • Taste for seasoning and then take off the heat.
  • Now it is time to start filling your samosas.
  • Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle.
  • You can make the samosas any size you like.
  • With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
  • You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
  • Fill and then moisten the top edges and press closed.
  • Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
  • To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
  • If you have a deep fryer, you want a temperature around 375°F.
  • Brown on both sides and drain on paper towel.
  • Finally, you can enjoy a samosa!

EASY & QUICK ALOO KA SAMOSA PAKISTANI FOOD RECIPE



Easy & Quick Aloo ka Samosa Pakistani Food Recipe image

Aloo ka samosa is a very favorite snack for kids and it is a good option for your kid's school lunch box. Try this recipe and serve with ketchup or green chutney. I am sure your kids like a samosa. Especially potato stuffing they like it.

Provided by shabo

Categories     Side Dish     snacks recipe     tea time recipes

Time 40m

Number Of Ingredients 18

Stuffing Of Samosa:
2 medium Boiled Potatoes
1 medium Chopped Onion
3 to 5 Chopped Green Chilies
½ cup Green Coriander Leaves
5 tbsp Lemon Juice
½ tbsp Salt
½ tbsp Red Chili Powder
½ tbsp Red Chili Flakes
½ tbsp Roasted Crushed Coriander
1 tbsp Chaat Masala Powder
Ingredients Of Samosa Layer:
2 cup Refined Flour (Maida)
½ tbsp Ajwain (carom seeds)
½ tbsp Salt
2 tbsp Cooking Oil
2 tbsp Wheat Flour
Warm Water (as a required)

Steps:

  • Let's make the dough of samosa:
  • Take a large mixing bowl & add all ingredients of the dough
  • Mix well and then add water gradually
  • With the help of hand and make the smooth dough
  • Cover the dough and rest of 15 minutes
  • Now, It's time to make stuffing of samosa:
  • Take a large bowl & add all stuffing ingredients in this bowl
  • With the help of your hands mash the potatoes and mix to all ingredients very well
  • The stuffing is done. So it's simple
  • Take the dough and make small balls & then take the shape of samosa and fill the potato stuffing in it
  • Make many samosas like this method
  • In the end, fry these samosas in the hot oil
  • When samosa become a golden brown color then remove from the oil
  • The samosa is ready to eat serve with chutney or ketchup as you like it.

Nutrition Facts : Calories 262 kcal, ServingSize 1 serving

SAMOSAS



Samosas image

Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still and option). But baking them works very well and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake. Serve samosas with any curry or as a simple supper with Gingered Carrot Soup and Raita.

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 15 or 16 medium-sized, very sa

Number Of Ingredients 20

2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or yogurt
Extra flour as needed
2 large potatoes (the size of a large person's fist)
1 tablespoon butter
1 cup finely minced onion
2 medium cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon mustard seeds
1 teaspoon dried coriander (if available)
3/4 teaspoon salt
1 1/2 cups uncooked green peas (frozen, thawed=fine)
2 tablespoons lemon juice
Cayenne, to taste
1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 small clove garlic, minced
1 teaspoon salt

Steps:

  • Dough 1) Place the flour in a medium-sized bowl. Mix in the salt. 2) Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
  • Filling: 1) Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. 2)Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
  • To Assemble and Bake: 1) Preheat the oven to 425 degrees F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. 3) Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Store in the refrigerator or freezer until baking time. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down. 5) Serve within 5 minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)
  • For the dipping sauce: 1) Place all ingredients in a small saucepan. Stir until the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. 3) Serve warm or at room temperature with hot samosas.

DESSERT SAMOSAS



Dessert Samosas image

Make and share this Dessert Samosas recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

12 ounces frozen puff pastry, thawed
1 egg white, beaten
1/3 cup coconut milk
3/4 cup unsweetened coconut, soaked in the coconut milk
1/2 teaspoon ground cardamom
1/3 cup sultana
1/4 cup brown sugar, lightly packed
6 pieces crystallized ginger, slivered

Steps:

  • After soaking the coconut for 1 hour mix remaining ingredients together.
  • Roll out pastry sheet, about 1/4 inch thick and cut into 3 inch circles.
  • Place 1 1/2 t's of filling in each, moisten edges with water, fold over and seal edges by crimping.
  • Place pastries on a lightly greased cookie sheet.
  • Cover with plastic wrap and place in the fridge for about 1 hour.
  • Preheat oven to 425 degrees.
  • Brush pastries with egg wash and bake for 20 minutes or until golden and crisp.
  • ***The amount you get depends on how thick you roll the pastry.

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