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Samosa Filling - Spicy Potato appetizers, indian 3 lb boiling potatoes (4-5 1 potatoes) 1 1/2 teaspoon salt 1/2 teaspoon red chili pepper -- ground 1/2 teaspoon black pepper -- ground 4 tablespoon vegetable oil 1 medium onion -- chopped fine 1 cup peas, frozen or fresh (not 1 canned) 1 tablespoon ginger, fresh -- grated 1 small green chili pepper, seeds 1 removed -- chopped fine 3 tablespoon cilantro (corriander), fresh 1 chopped up 3 tablespoon water 1 teaspoon corrander seeds, roasted, 1 ground 1 teaspoon garam masala (see recipe) 1 teaspoon cumin seeds, roasted, 1 ground 2 tablespoon lemon juice Boil the potatoes and peel. Dice into 1/4 inch pieces.=20 Into a hot cast iron frying pan, put the cumin and coriander seeds. =20 Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and saut=E9 the onion until lig= ht brown.=20 =20 Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pe= pper=20 and=20 3 tablespoons of water. Cover and simmer until peas are tender, about 5=20 minutes. =20 Add more water if necessary. Add the diced potatoes, roasted and ground coriander and cumin seeds, lem= on=20 juice,=20 garam masala and stir fry for 3-5 minutes. Allow stuffing to cool before filling the samosas. ~ - - - - - - - - - - - - - - - - -=20 Serving Ideas : Appetizer for 4 Recipe By : Jasmine's Kitchen - Karachi From: Wight@odc.Net Date: 08 Jun 97 Chile-Heads List Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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