LOGS
8 cup cauliflower, diced
1 1/3 cup baby peas, fresh or frozen
1 1/2 tbsp coconut flakes, unsweetened
1 tsp curry powder
1/8 tsp cayenne pepper or
1/2 tsp paprika
2 tbsp cilantro, fresh, chopped
1 1/2 tbsp lemon juice
1/2 tsp salt
12 whole-wheat chapatis
1 olive oil spray or olive oil for br, ushing
CHUTNEY
2 tsp virgin olive oil
2 tbsp ginger root, freshly grated
1/2 tbsp jalapeno pepper, minced
1 tsp cumin seeds, crushed
1/2 tbsp coriander seeds, crushed
5 1/2 cup tomato puree
2 cup tomatoes, diced, with juice
1/2 cup white grape juice
1 salt and pepper to taste
Directions
Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen
peas, defrost; addpeas and steam for 3 more minutes. Transfer
cauliflower and peas to a bowl and add coconut, curry powder, cayenne
or paprika, cilantro, lemon juice and salt. Toss to mix. Allow
mixture to cool slightly and divide into 12 portions, about 1/2 cup
each.
Place one chapati on a work surface and brush lightly with water.
With your hands, shape a portion of the vegetable mixture into a log.
Place about 1 1/2 inches from the botom edge of the chapati. Roll
chapati halfway, fold in sides, then finish rolling into a log. Place
on a baking sheet, seam side down. Repeat processwith remaining
chapatis.
Preheat oven to 375 degrees. Spray or brush samosas lightly with
o8il. Bake for 15 to 20 minutes, until crisp and golden. Cut each
samosa in half. Makes 24 logs; serves 8. Serve with fruit-sweetened
tomato chutney.
Hints: Samosas can be made a day ahead of time and baked just before
serving. If you can't find chapatis, you can substitute flour
tortillas (either white or whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger, pepper, and
cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes.
Add remaining ingredients and bring mixture toa boil. Reduce heat an
simmer, uncovered, for 35 to 40 minutes. Makes about 1
1/2 cups.
Hints: Chutney can be made up to 2 ays before serving. Store in the
refrigerator.
If you double the recipe, increase cooking time by 15 minutes. If
you freeze the chutney, season with salt and pepper before serving.
Per serving (3 logs + 3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46
g carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source: Vegetarian
Times, July 93/MM by DEEANNE Submitted By DONW1948@AOL.COM On 30 OCT
1995 115833 ~0600
Servings: 8 servings
Baked Samosa Logs With Fruit-Sweetened Tomato Recipe brought to you by Recipe Ideas
Categories: Fruit; Tomato; Vegan
The History of Recipes
Written cooking instructions as an idea can be found way back into the distant past, in truth as far back as early Egypt, and maybe even further. Having said that, these, old recipes were just very basic hieroglyphic recipes for meal preparation.
As we move on, there are a couple of interesting recipe books which date from the 14th Century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals cooked for the nobility of that period. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from Arab countries, such as basil and rosemary. These new herbs and spices led to a surge in books on cookery, the majority of which still exist in academic collections. The arrival of television brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Baked Samosa Logs With Fruit Sweetened Tomato recipe.
