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Vegetable Samosas; With Fresh Coriandor Chutney
Topic Started: Dec 8 2014, 06:21 AM (109 Views)
Olive Oil
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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
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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
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I've only had them in restaurants...I think deep frying is a must.
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erka
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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
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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
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I think they will be a hit!
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Trotsky
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erka
Dec 8 2014, 03:56 PM
Olive Oil: I had Indian filling in a spanekopita at a appetizer party. It was served with a chutney and very good.
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
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Trotsky
Dec 9 2014, 01:41 AM
But I love meat samosas even more, smothered in the green coriander sauce, super hot a plus.
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
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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
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Erka, they look delicious! :super:
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