Guest guest Posted April 9, 2000 Report Share Posted April 9, 2000 * Exported from MasterCook Buster * Savory Indian Samosas Recipe By : Cooking With PETA Serving Size : 36 Preparation Time : Categories : Appetizer Indian Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound thin-skinned potatoes -- cubed 2 medium onions -- minced 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 package frozen peas -- thawed and drained -- (10-oz.) 1/3 cup chopped fresh cilantro or parsley salt -- to taste 9 full sheets of phyllo pastry -- thawed and kept -- covered soymilk for brushing tops In a large, lightly oiled or nonstick skillet, steam-fry the onions until they are limp. Add the coriander, cumin, and cayenne, and steam-fry for one minute. Remove from the heat and add the cubed potatoes, thawed peas, and cilantro or parsley. Mix well and add salt, to taste. Allow to cool. Follow the directions for filling on p. 54. Per samosa: Calories 29, Protein 1 g, Fat 0 g, Carbohydrates 6 g, Calcium 5 mg, Fiber 1 g, Sodium 20 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2000 Report Share Posted April 9, 2000 What are the directions for filling on p 54?Samosas are usually deep fried and extremely high in calories.Why are these supposed to be low calorie? - Nancy B <merit_ra <Veg-Recipes >; <SDA-veg-recipes > Sunday, April 09, 2000 10:54 AM Cooking With PETA: Savory Indian Samosas > * Exported from MasterCook Buster * > > Savory Indian Samosas > > Recipe By : Cooking With PETA > Serving Size : 36 Preparation Time : > Categories : Appetizer Indian > Vegan > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/2 pound thin-skinned potatoes -- cubed > 2 medium onions -- minced > 1 tablespoon ground coriander > 1/2 teaspoon ground cumin > 1/4 teaspoon cayenne pepper > 1 package frozen peas -- thawed and drained > -- (10-oz.) > 1/3 cup chopped fresh cilantro or parsley > salt -- to taste > 9 full sheets of phyllo pastry -- thawed and kept > -- covered > soymilk for brushing tops > > In a large, lightly oiled or nonstick skillet, steam-fry the onions > until they are limp. Add the coriander, cumin, and cayenne, and > steam-fry for one minute. Remove from the heat and add the cubed > potatoes, thawed peas, and cilantro or parsley. Mix well and add salt, > to taste. Allow to cool. Follow the directions for filling on p. 54. > > Per samosa: Calories 29, Protein 1 g, Fat 0 g, Carbohydrates 6 g, > Calcium 5 mg, Fiber 1 g, Sodium 20 mg > > - - - - - - - - - - - - - - - - - - > > ------ > LOW RATE, NO WAIT! > Get a NextCard Visa, in 30 seconds! Get rates > as low as 2.9% Intro or 9.9% Fixed APR and no hidden fees. > Learn more at: > http://click./1/937/5/_/114309/_/955296495/ > ------ > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2000 Report Share Posted April 10, 2000 At 12:57 PM 4/9/00 -0500, Michelle Zaniewski Singh wrote: > >What are the directions for filling on p 54?Samosas are usually deep fried >and extremely high in calories.Why are these supposed to be low > calorie? The directions are the same as for the spanakopita rolls I posted. Here is the revised recipe which includes them. * Exported from MasterCook Buster * Savory Indian Samosas Recipe By : Cooking With PETA Serving Size : 36 Preparation Time : Categories : Appetizer Indian Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound thin-skinned potatoes -- cubed 2 medium onions -- minced 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 package frozen peas -- thawed and drained -- (10-oz.) 1/3 cup chopped fresh cilantro or parsley salt -- to taste 9 full sheets of phyllo pastry -- thawed and kept -- covered soymilk for brushing tops In a large, lightly oiled or nonstick skillet, steam-fry the onions until they are limp. Add the coriander, cumin, and cayenne, and steam-fry for one minute. Remove from the heat and add the cubed potatoes, thawed peas, and cilantro or parsley. Mix well and add salt, to taste. Allow to cool. Filling appetizer rolls: To fill the appetizer rolls, stack four sheets of phyllo together (use only three for Spanikopita Rolls), and cut into four 6 x 5-inch rectangles with a pair of kitchen scissors or a sharp knife. Repeat with the remaining phyllo. You should have 36 to 48 rectangles. Keep the phyllo well covered with plastic wrap while you work. Preheat the oven to 400 F. For each roll, place about 3 tablespoons of filling in one corner of a rectangle of phyllo. Roll the filled corner toward the center, then fold in the left and right corners, like an envelope, then roll up again. Cover the filled roll with plastic wrap while you finish. Place the filled rolls, seam side down, on nonstick or lightly oiled cookie sheets. Brush the tops with soymilk. Bake for 20 minutes, or until golden brown. Serve hot. Per samosa: Calories 29, Protein 1 g, Fat 0 g, Carbohydrates 6 g, Calcium 5 mg, Fiber 1 g, Sodium 20 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2000 Report Share Posted April 11, 2000 Thanks! - Nancy B <merit_ra <Veg-Recipes >; <SDA-veg-recipes > Monday, April 10, 2000 6:47 AM Re: Cooking With PETA: Savory Indian Samosas > At 12:57 PM 4/9/00 -0500, Michelle Zaniewski Singh wrote: > > > >What are the directions for filling on p 54?Samosas are usually deep fried > >and extremely high in calories.Why are these supposed to be low > > calorie? > > The directions are the same as for the spanakopita rolls I posted. Here is the > revised recipe which includes them. > Calcium 5 mg, Fiber 1 g, Sodium 20 mg > > Quote Link to comment Share on other sites More sharing options...
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