SIMPLE SAMOSA APPETIZERS #SP5
Official Contest Entry: Simply Potatoes 5Fix #SP5 These are wonderfully easy appetizers to make for a crowd, or a great side dish for any day. This recipe contains the basics, but you can change up spices and add other ingredients to suit your taste. Some especially great additions might be garlic, onions, ground coriander seeds, and green chilies. Delicious as they are, you might also enjoy a chili dipping sauce or chunky chutney.
Provided by Just Garlic
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- First, make your filling. Heat 1 Tb of the vegetable oil over medium-high heat in a wide, shallow skillet. Cook the diced potatoes according to the package's stovetop directions, stirring occasionally, until they begin to turn crispy and golden-brown. Sprinkle the curry powder over the cooked potatoes and transfer them to a large mixing bowl.
- Mash the cooked, seasoned potatoes lightly with a ricer or potato masher until they begin to break into smaller bits--you want a crumbly mash with some texture, not smooth potatoes. Add the frozen peas, stir, and allow the warmth of the potatoes to thaw the peas. Your filling is now ready.
- Now Assemble your samosas! Lay an egg roll wrapper in front of you so that a corner is facing toward you. Place 2 Tb or so of filling off-center in the wrapper. Now fold the wrapper over to cover the filling and press to seal the edges. If the edges are a bit dry, you can use a bit of water (a dab will do!) to help you seal the edges. Work your way through all of the wrappers, setting each filled samosa aside on wax paper, and covering them with a moist paper towel. Now you're ready to cook.
- Retrieve that skillet you were using, and add the remaining portion of oil. Heat this over medium. When it's ready, add 3-4 samosas, giving each samosa an inch or so of room in the skillet. Allow these to cook until golden brown on one side, then turn them over and do the same. Remove fried samosas to a plate lined with paper towels. Serve fresh, with or without a dipping sauce. Enjoy!
Nutrition Facts : Calories 790.2, Fat 56.2, SaturatedFat 7.3, Cholesterol 8.6, Sodium 585.8, Carbohydrate 60.7, Fiber 3.6, Sugar 1.7, Protein 11.3
CURRIED SAMOSA SHEPHERD PIE #SP5
Official Contest Entry: Simply Potatoes 5Fix. All of the elements of a samosa baked into a delicious shepherd's pie.
Provided by iluvveggies
Categories Pot Pie
Time 52m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Press the pie crust into the bottom and sides of a 9" glass pie dish. Set aside.
- Cook the beef in a nonstick skillet, over medium heat. Be sure to break apart the meat into small crumbles as it cooks. Cook for 6-8 minutes until the meat is browned. Stir in the curry powder and frozen peas and cook for an additional 3 minutes.
- Spoon the meat mixture into the pie shell.
- Place the mashed potatoes into a large bowl. Break apart with a fork and stir until fluffy. Spread the potatoes over the top of the meat mixture.
- Bake for 35-40 minutes.
Nutrition Facts : Calories 293.6, Fat 15.1, SaturatedFat 5.5, Cholesterol 49.1, Sodium 210.8, Carbohydrate 19.8, Fiber 2.7, Sugar 3, Protein 18.8
SAMBOSSA (ETHIOPIAN APPETIZER)
This is a wonderful little Ethiopian snack that is quite similar to a samosa. You skip making the dough by using wonton wrappers. Enjoy!
Provided by Nif_H
Categories Meat
Time 50m
Yield 48 sambossas
Number Of Ingredients 12
Steps:
- Combine all filling ingredients in heavy sauce pan.
- Bring to a boil and stir to keep smooth.
- Reduce heat to medium and let mixture simmer uncovered.
- Correct flavor for spices and salt balance.
- As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
- Cook until all liquid evaporates.
- If ground meat has a lot of fat, drain off at this point.
- Let mixture cool slightly before stuffing.
- Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
- Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.
Nutrition Facts : Calories 51.1, Fat 2.4, SaturatedFat 1, Cholesterol 7.7, Sodium 51.8, Carbohydrate 4.9, Fiber 0.2, Sugar 0.1, Protein 2.4
SAMOSAS
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
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
EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
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