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 a concept can be tracked way back into the far past, certainly as far back into history as the ancient Egyptians, and potentially, even further back. However, sadly, these old records were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius recounts how the Romans used a wide range of aromatic flavours, including some that we all recognise such as thyme, mint and asafoetida. Moving our culinary historical trip onwards, we have a couple of recipe books which date from the fourteenth century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that is served today, but rather accounts of the types of meals on the tables of the rich and powerful of that time. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, such as rosemary and coriander. These new spices and herbs led to an increase in manuscripts on cooking, the majority of which are now in private libraries. By the arrival of the twentieth century, cookbooks were in high demand, mostly due to higher levels of literacy, people having more spare time and having more money. The introduction of television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Baked Samosa Logs With Fruit Sweetened Tomato recipe.
