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| Vegetable Samosas; With Fresh Coriandor Chutney | |
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| Topic Started: Dec 8 2014, 06:21 AM (109 Views) | |
| Olive Oil | Dec 8 2014, 06:21 AM Post #1 |
Gold Star Member
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I have found a recipe for these from Canadian Living which will give me a chance to try some of the East Indian spices I have accumulated. However, I don't want to deep fry them. The recipe suggests they can be baked in the oven as an alternative. Has anyone made samosas and would baking really compromise their quality? |
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| angora | Dec 8 2014, 07:29 AM Post #2 |
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WWS Book Club Coordinator
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I used to make samosas as an appetizer for gatherings. I always baked them since I wont deep fry (too dangerous) and they were always fine.... people liked them. |
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| Trotsky | Dec 8 2014, 11:07 AM Post #3 |
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Big City Boy
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I've only had them in restaurants...I think deep frying is a must. |
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| erka | Dec 8 2014, 03:56 PM Post #4 |
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Gold Star Member
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Olive Oil: I had Indian filling in a spanekopita at a appetizer party. It was served with a chutney and very good. |
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| Olive Oil | Dec 8 2014, 05:26 PM Post #5 |
Gold Star Member
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Thanks all. I think they will be nice to serve during the holidays. I'm rather new to this type of cuisine and it was instant love of all the new flavors. |
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| FuzzyO | Dec 8 2014, 11:25 PM Post #6 |
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I think they will be a hit! |
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| Trotsky | Dec 9 2014, 01:41 AM Post #7 |
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Big City Boy
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So that was GRINDIAN cuisine, then? I LOVE the classic "spinach pie." But I love meat samosas even more, smothered in the green coriander sauce, super hot a plus. Edited by Trotsky, Dec 9 2014, 01:57 AM.
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| Olive Oil | Dec 9 2014, 05:52 AM Post #8 |
Gold Star Member
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Years and years ago, a nephew married a gal from Ethiopia and she brought a samosa type pastry to a family event. They were full of ground meat and were quite delicious! At the time, this was an exotic treat we had never even seen before. Unfortunately she vanished; it was a marriage for citizenship purposes only. The sauce for the vegetable recipe calls for 4 cups coriander leaves, l/4 cup water, l/2 hot green finger pepper seeded, 4 tsps. of lemon juice, l/4 tsp of salt all blended in a food processor until smooth. Make l/2 cup . (It must darken in time as it says it should be made no sooner than 4 hours before serving). |
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| erka | Dec 16 2014, 08:34 AM Post #9 |
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Gold Star Member
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Olive Oil: At an annual appetizer party yesterday, the hostess made samosas in puff pastry - I could have eaten the whole platter. they were made the previous week and kept in the frozen until needed. Served with a sweet hot sauce. http://www.food.com/recipe/baked-puff-pastry-samosas-466454 Trotsky: That is called fusion cuisine today. I call it "make do" foods as my parents had to make do with exotic ingredients that were not available in the 50's. |
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| Olive Oil | Dec 16 2014, 09:16 AM Post #10 |
Gold Star Member
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Erka, they look delicious! :super: |
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