* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squash samosas
 Categories: Appetizers, Indian, Vegetables, 
      Yield: 24 Samosas
 
MMMMM---------------------------PASTRY--------------------------------
    1/2 c  All-purpose flour
    1/2 c  Wholewheat flour
      2 ea Jalapeno chiles, seeded &
           -- coarsely chopped
    1/4 ts Salt
    1/2 c  Oil
           Water, as necessary
MMMMM--------------------------FILLING-------------------------------
  2 1/2 c  Winter squash, cooked &
           -- pureed
      2 ts Oil
    1/2 ts Nutmeg
    1/2 ts White pepper
      2 ea Jalapeno chiles, minced
           Salt, to taste
    1/3 c  Coconut, shredded
 
  PASTRY:  Combine all dry ingredients in a bowl.  Add oil & slowly
  drizzle in water until the dough forms a ball. Knead until very soft
  & pliable. Wrap in a damp towel & let rest for 2 hours or so.
  
  FILLING:  Heat oil in a skillet, add the pureed squash & saute,
  stirring frequently, for 15 minutes.  Stir in the remaining
  ingredients. REmove from heat & let cool.
  
  TO ASSEMBLE:  Divide dough into 12 equal balls.  Roll each ball into a
  circle, very thinly, & slice in half. Keep covered with a damp towel
  until ready to use, otherwise the pastry will dry out too much & you
  will not be able to use it.  Place a portion of filling on one half
  of the semi-circle. Dampen the edges with some water & seal. Set each
  samosa aside until ready to cook.
  
  TO COOK:  Either, preheat the oven to 350F, place samosas on an
  ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7
  minutes or until browned. Drain on paper towels & serve immediately
  with good chutnies. Or let go cold & freeze.  Reheat in a 350F oven.
  
  NOTE:  Baked samosas have a harder & more crunchy pastry. Deep-fried
  & I find that they retain too much fat. Try whichever way you find
  you prefer.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetable samosas
 Categories: Appetizers, Indian, Vegetables
      Yield: 1 Recipe
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
    1/2 ts Salt
      3 tb Oil
    1/2 c  Water
           Oil, for deep-fat frying
MMMMM--------------------------FILLING-------------------------------
      1 c  Vegetable oil
      1 md Potato, cubed
      1 md Cauliflower, chopped
    1/4 c  Ghee
      4 tb Coconut, chopped
      1 pn Cumin seeds
  1 1/4 ts Ginger, minced
      2 ea Green chiles, seeded &
           -- chopped
    1/2 c  Green peas
    1/4 ts Cayenne
    1/4 ts Turmeric
      1 pn Sugar
    1/2 ts Salt
  2 1/2 tb Raisins
  1 1/4 ts Cumin, ground & roasted
    3/4 ts Coriander, ground & roasted
    1/3 c  Peanuts, blanched & chopped
  2 1/2 tb Cilantro, chopped
 
  PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time
  until the mixture resembles a soft dough. Knead until it is smooth.
  Divide dough evenly into between 20 portions. Roll each portion into
  a ball & cover with a damp towel & let rest for 30 minutes.
  
  Roll each ball into a disk about 3 1/2" in diameter. Cut each circle
  in half & fold into a cone selaing the edges with some water. Fill
  the cone from the top with vegetable filling. Moisten the top of the
  cone & seal. Repeat with the remaining dough.
  
  Heat oil for deep-frying & fry pastries until golden brown & crisp.
  Serve hot with chutney.
  
  FILLING: Heat oil in a wok.  Fry potato cubes until lightly browned,
  lift out & set aside.  Add cauliflower pieces & fry until almost
  cooked. Drain on paper toweling.
  
  In another skillet, heat the ghee, add coconut, cumin seeds, ginger,
  chiles & peas.  Fry for 1 minute & then add the pre-cooked
  cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a
  few minutes over medium heat & then add the raisins.  Cover & simmer
  for 8 to 10 minutes. Uncover & continue to cook until the moisture is
  absorbed. Add ground roasted cumin & coriander.  Stir in the peanuts
  & cilantro. Remove from heat & cool before stuffing into the samosas.
  
 
MMMMM
 
... Sincerely yours Gigi
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