Baked samosa

[Guest guest]

I suppose you could use asfoetida in place of garlic and onions. I think some

people do not like garlic and onions.

 

I think there are different ways to fold the dough. Samosa is favorite at

Hare Krsna temples. We would roll out a small ball of dough with oil.

 

Place spoon full of veg mixture on the middle of rolled out dough. Fold the

dough over to make half circle. Then the trick is knotting the dough along the

half circle so that it remains sealed while cooking.

 

At Hare Krsna temples they also prefer clarified butter for deep fry of

samosas. Clarified butter is butter with solids removes by gentle cooking.

 

http://www.webcom.com/ara/col/books/VEG/ht/samosas.html

 

ys

 

C dasa

 

Carolyn Mullin <mullin wrote:

Baked samosa.

4 Potatoes medium size

1 Onion finely chopped

1/4 cup green peas

1 small piece ginger, grated

2 tsp fresh lime juice

1 garlic grated

2 green chili (or to taste)

10-15 dried pomegranate (anardana) seeds (optional)

1/4 cup coriander (cilantro) leaves, finely chopped

8-10 raisins/cashew nuts

1.5 cup plain flour, bleached (maida)

Spices:

1/2 tsp garam masala (or to taste)

1 tsp red chili powder salt to taste

2 tsp Coriander seeds

Preparation

Filling Masala for Samosa: Roast or boil potatoes until tender. Mash the

potatoes and add chopped onion, ginger, garlic, green chili, peas,

coriander, lime juice, red chili powder, garam masala, salt, cumin seeds,

anardana, and raisins/cashew nuts. Mix well.

Filling:

Take flour in a bowl, add 1/4 tsp salt (or to taste), and water to make

stiff dough. Make small smooth balls and roll each ball to about 4 " circle.

Roll it more on one side to 10 " to give it an elliptical shape. Cut it into

half to get two pieces of 4 " x 5 " size (approx.). This will produce true

samosa shape.

Dampen half the edge of 4 " side of the piece. Hold both the corners of this

side in your both the hands using thumb and a finger and bring damped

portion beneath the undamped portion. Press and seal to give it a hollow

cone shape.

Fill the samosa masala into the cone and seal the remaining two sides (bring

the longer side closer to the other side) by dampening with water, enclosing

the masala completely. This side will form the base of the samosa. Your

finished samosa should stand on this base. Fill all other pieces to form

similar triangular shape samosa.

In the final step these samosas can either be baked or deep fried.

Filled Samosa

Preheat an oven to a temperature of 400 degree F. Place samosa in the owen

and reduce the temperature to 300 degree F. In about 45 minutes crisp

samosas would be ready (keep an eye on the samosa so that they are

uniformely baked to a light brown colour).

Serve samosa warm with tomato sauce or coriander chutney.

Note:

Any leftover samosa can be kept in fridge for a few days. Heat them in an

oven before serving.

Preserve unbaked or unfried samosa (i.e. filled samosa) in freezer for a few

weeks.

Samosa is very good for picnics or during long-drives in cars.

Small size samosa is a very good entree item.

 

Regards,

Carolyn Mullin

Oxnard, California USA

 

 

 

 

 

 

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[Guest guest]

I agree that things taste better in ghee or clarified butter. It is alsomuch

healthier than butter since it contains no cholesterol, which has been removed

along with much of the salt and impurities. I jus t made something I liked even

better than samosas this weekend. Samosas are good snack and traveling food.

It was the first time I ever tried it. It was RICE AND LENTIL CREPES WITH

POTATO. It was dosas with masala. Dosas tend to break apart so are not

traveling food. It was not my recipe but you canfind it at the epicurious.com

site. It was really good

 

GB

 

Re: Baked samosa

 

I suppose you could use asfoetida in place of garlic and onions. I

think some people do not like garlic and onions.

 

I think there are different ways to fold the dough. Samosa is

favorite at Hare Krsna temples. We would roll out a small ball of dough with

oil.

 

 

 

 

Mail

Bring photos to life! New PhotoMail makes sharing a breeze.

 

 

[Guest guest]

I hadn't thought of baking these :-) Talk about blind spots! Thanks for that

idea - AND for

the recipe that goes with it.

 

love, pat

[Guest guest]

Hello there!

 

> I suppose you could use asfoetida in place of garlic and onions. I think some

people do

not like garlic and onions.

 

True enough, you could :-) You need very little asafoetida for a very similar

effect.

 

> I think there are different ways to fold the dough. Samosa is favorite at

Hare Krsna

temples. We would roll out a small ball of . . .

 

Yes, I see almost as many ways of handling dough as there are cooks - well,

maybe not

quite LOL Thanks for giving another method.

 

> At Hare Krsna temples they also prefer clarified butter for deep fry of

samosas.

Clarified butter is butter with solids removes by gentle cooking.

 

Yes, clarified butter / ghee is traditional, isn't it. But some people might

prefer to avoid

the animal product. I use olive oil or other vegetable oil.

 

I'll bet you have some great recipes that you could share with us - ? Thanks for

writing in!

 

Best love, Pat

[Guest guest]

you're welcome!

 

Regards,

Carolyn

Oxnard, California USA

 

 

 

 

 

veggiehound wrote:

 

> I hadn't thought of baking these :-) Talk about blind spots! Thanks

> for that idea - AND for

> the recipe that goes with it.

>

> love, pat

>

>

>

 

[Guest guest]

I agree that ghee tastes wonderful, but its

health benefits are questionable. Apparently

there is a high number of cholesterol oxides in

at least some ghee which could cause problems. Following is an article from:

 

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=2\

887943 & dopt=Abstract

 

Cholesterol oxides in Indian ghee: possible cause

of unexplained high risk of atherosclerosis in Indian immigrant populations.

 

<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed & cmd=Search & itool=PubMed\

_Abstract & term=%22Jacobson+MS%22%5BAuthor%5D>Jacobson

MS.

Two populations of immigrants to London and to

the West Indies from the Indian subcontinent have

higher than expected morbidity and mortality from

atherosclerosis but do not show the commonly

accepted major risk factors. This study

investigated the hypothesis that ghee, a

clarified butter product prized in Indian

cooking, contains cholesterol oxides and could

therefore be an important source of dietary

exposure to cholesterol oxides and an explanation

for the high atherosclerosis risk. Substantial

amounts of cholesterol oxides were found in ghee

(12.3% of sterols), but not in fresh butter, by

thin-layer and high-performance-liquid

chromatography. Dietary exposure to cholesterol

oxides from ghee may offer a logical explanation

for the high frequency of atherosclerotic

complications in these Indian populations.

PMID: 2887943 [PubMed - indexed for MEDLINE]

and:

 

http://ex-epsilon.slu.se/archive/00000527/

 

 

Ghee (clarified butter oil), a major ingredient

in Indian sweets, is an important source of

saturated fatty acids, cholesterol and COP that

are considered as risk factors for

atherosclerosis. The high frequency of

atherosclerotic complications reported among the

Indian immigrants in England prompted

determination of lipids and lipid oxidation

status of a ghee sample and fifteen Indian sweets

that are available in London supermarkets. The

fatty acid profile of the samples shows saturated

fats (about 73%), mainly composed of myristic,

palmitic and stearic acids, except in two

samples, which had levels of oleic acid in excess

of 60%. TBARS values ranging from 19 to 260

µg/100 g might be due to the different oxidative

status of different sweets samples. Cholesterol

(approximately 0.22%) was the main sterol in all

samples, except two where unspecified oils were

used instead. Variation of total COP was from

0.94 to 38.41 µg/g sample. Some of these sweets

may be a source of considerable amounts of

saturated fatty acids, cholesterol and COP in the

diet that possibly contribute to atherosclerosis.

 

Sherry

 

 

 

At 02:36 AM 3/6/2006, you wrote:

>I agree that things taste better in ghee or

>clarified butter. It is alsomuch healthier than

>butter since it contains no cholesterol, which

>has been removed along with much of the salt and

>impurities. I jus t made something I liked even

>better than samosas this weekend. Samosas are

>good snack and traveling food. It was the first

>time I ever tried it. It was RICE AND LENTIL

>CREPES WITH POTATO. It was dosas with

>masala. Dosas tend to break apart so are not

>traveling food. It was not my recipe but you

>canfind it at the epicurious.com site. It was really good

>

> GB

 

 

 

[Guest guest]

> I agree that ghee tastes wonderful, but its

> health benefits are questionable. . . .

 

And, at the risk of stating the obvious, there are those who would prefer to

avoid animal

products altogether for ethical reasons :-)

 

As for those who are concerned mainly about their health, I'd hesitate to rush

back to ghee

if I were they . . . .

 

love, pat