Baked Samosa Logs With Fruit-Sweetened Tomato

* Exported from MasterCook *

BAKED SAMOSA LOGS WITH FRUIT-SWEETENED TOMATO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LOGS-----
8 c Cauliflower -- diced
1 1/3 c Baby peas, fresh or frozen
1 1/2 tb Coconut flakes, unsweetened
1 t Curry powder
1/8 ts Cayenne pepper OR
1/2 ts Paprika
2 tb Cilantro, fresh -- chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil
-for brushing
-----CHUTNEY-----
2 ts Virgin olive oil
2 tb Ginger root -- freshly grated
1/2 tb Jalapeno pepper -- minced
1 t Cumin seeds -- crushed
1/2 tb Coriander seeds -- crushed
5 1/2 c Tomato puree
2 c Tomatoes -- diced, with juice
1/2 c White grape juice
Salt and pepper to taste

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



- - - - - - - - - - - - - - - - - -