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Samosa with vegetables

Samosa with vegetables


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I really like Indian food, although we eat samosa in the city from the Indians, it doesn't compare to the ones made by me, by us in the house, theirs are very spicy to take your mouth on fire and what spices they had were bitter, knowing what I eat I also enjoyed on the internet and I found a video with this recipe, now don't think that I also know the language of the Indians, the Indian spoke French, how good of me: D

  • 3 boiled potatoes
  • 1 cup frozen peas
  • 1 onion
  • 2 cloves of garlic
  • a little ginger
  • a few sheets of raw or dried coriander
  • 1 tablespoon turmeric
  • 1/2 tablespoon curry
  • 1 tablespoon cumin
  • salt
  • 2 packs of square sheets (20 sheets)

Servings: 20

Preparation time: less than 15 minutes

RECIPE PREPARATION Samosa with vegetables:

Cut the onion into cubes and put it to harden, then add the peas after the onion has browned, then one by one the spices and at the end put the diced potatoes and let them cook well.

The sheets are placed on a board to thaw, then put on each one a little of the composition, fold in the shape of a triangle and glue with a fork from place to place.

Normally they are fried but I baked them in the tray because they are healthier. They can be served as a side dish and not only that, they are good and simple.

The spices are put according to everyone's taste, if you like it more peppery, add more ginger or pepper.

Enjoy your meal!


Reteta samosa

I want to get to India at some point, when I will be fully prepared and when I will have enough time to sit there to understand all its depths. In the meantime, I prepare myself from time to time to enjoy Indian dishes at Taj, or by cooking a curry, a dhal, or roti, the traditional wholemeal bread. I love Indian food, especially because a vegetarian always finds diversity, perhaps in no other gastronomy. Recently I wanted to try something new, and I chose one of my favorite dishes & # 8211 samosa.

That is, some packets of crispy dough, filled with a well-seasoned vegetable mixture. The samosas are made of dough with white flour and traditionally fried, but as I eliminated this style of thermal preparation for several years, I experimented with samosas with a mixture of white flour and wholemeal flour, baked in the oven. The filling was classic & # 8211 potatoes and peas, I just changed the onion to green onion, and I added garlic. Served hot, along with mentholated yogurt, they were absolutely delicious and not at all heavy, as you would expect due to the combination of potato and flour.

Ingredients for Indian Pies Samosa with potato, peas and mentholated yogurt (for 8-10 samosa)

For the dough

2 tablespoons olive oil

1 teaspoon of negrilica seeds (in Indian recipes you will find a variety of fennel seeds, but I preferred a more discreet flavor)

For the filling

2 medium potatoes cut into small cubes, boiled

1 bunch of green onions, finely chopped

1/2 bunch of green garlic, finely chopped

100 g frozen green peas

1 teaspoon cumin seeds

1 tablespoon coconut oil

freshly squeezed juice from half a lemon

For mentholated yogurt

freshly squeezed juice from half a lemon

Mix in a bowl flour, salt and blackcurrant seeds. Add the oil and mix gently using your fingers to whisk the oil into the flour and turn the mixture into crumbs, which close into a compact dough by adding water. Add more or less water to reach the desired consistency. Wrap the dough with plastic wrap and leave in the fridge for 20 minutes, during which time the filling is prepared. Heat a tablespoon of coconut oil in a pan, add the cumin, curry and turmeric and fry for a minute or two, stirring constantly, until the flavors begin to release. Add the onion and green garlic, the boiled potato cubes (which are crushed a little so that the filling is homogenous), the peas and the lemon juice, and fry in the juices left by the peas and lemon (do not fry), stirring from time to time. while for 5 minutes, until all flavors have combined.

Preheat the oven to 175 degrees. Remove the dough and divide it into five equal pieces. On a surface sprinkled with flour, place each piece of dough in turn and spread with a rolling pin in a thin sheet of 1-2 mm, in the shape of a circle. Cut in half, and fold in the shape of a cone, which is well filled with the aromatic mixture of potatoes and peas. Close the edge of the croissant by pressing the dough well with your fingers, and place it in a tray with baking paper. Prepare all the pies in the same way and line them in the tray. Bake for 15-20 minutes on one side, turn and bake for another 15-20 minutes until evenly browned. While it is baking, prepare the mentholated yogurt, mixing all the ingredients in a blender until you get a green sauce, very fragrant. Samosa is served hot, with mentholated yogurt and possibly salad.


How to make Samosa with vegetables at home & # 259? A kind of delicious Indian food!

Samosa is an extremely well-known Indian dish that won the hearts of Romanians.

Samosas are actually those pies with vegetables or stuffed with meat, originating in India. This preparation can be integrated in the category street food. In India, Samosas can be found on all corners, as are pretzels in our country, they are ideal to be packed or to be enjoyed in a short break.

The samosa can be fried in an oil bath or baked in the oven. The fried ones are crispier and more delicious.

You can enjoy Samosa & icircn pies instead of breakfast, as a snack, as a main course or at dinner time.


RABBIT RABBIT WITH VEGETABLES ON GRILL I Recipe + Video

Hello dear lusts. Today I present you an extraordinary recipe for RABBIT RABBIT WITH VEGETABLES ON THE GRILL. I think it is the simplest recipe you will prepare. You need very simple ingredients, and in the end the meat will come out soft and juicy. I hope you like this recipe and enjoy it. I wish you a tasty day and good appetite!

Ingredient:

  • 1.5 kg - 2 kg & # 8211 rabbit cut into pieces
  • 1 teaspoon - dried thyme
  • 1 teaspoon & # 8211 dried dill
  • 200 ml. - dry white wine
  • 250 ml.- water
  • 3-4 - garlic cloves cut into thin slices
  • 2 tablespoons olive oil
  • Salt and black pepper

Gasket:

  • 300 gr. & # 8211 mushrooms
  • 1 eggplant
  • 1 zucchini
  • 2 sweet peppers
  • 3 tablespoons olive oil

Method of preparation:

  1. First of all, season the pieces of meat on both sides with salt, black pepper, dried thyme, dried dill, glue the garlic slices on the meat and grease them with olive oil.
  2. Arrange the meat in a pot, pour over the water, cover with a lid and put it in the preheated oven at 250 degrees C for an hour and 20 minutes or at 200 degrees C for two hours.
  3. Remove the pot from the oven, remove the lid, add the wine and return the pot to the oven to bake for another 15-20 minutes until it browns nicely on top.
  4. Meanwhile, cut eggplant, zucchini, peppers and mushrooms into slices. Season them with black pepper salt and pour 2-3 tablespoons of olives. Bake the vegetables on a well-heated grill pan and brown them until the specific barbecue strips appear.
  5. Serve the meat with vegetables and fresh bread. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood


INGREDIENTS eggplant and zucchini with baked vegetables

Check the ingredients as you put them in the shopping cart.

500 g eggplant

200 g of zucchini or zucchini

150 g leeks

20 g garlic

120 g capsicum

250 g tomatoes

80 g of olive oil

50 g breadcrumbs

200 g of dried mozzarella

100 g smoked cheese

½ teaspoon of salt

½ teaspoon ground black pepper


The tastiest VEGETABLE DROB / SIMPLE RECIPES

Here that fasting and vegetarian dishes can be unique! Proof, this vegetable drop, a healthy and, last but not least, delicious dish!

It is a food that we can prepare not only in fasts, but at any time, because it is a very successful recipe. You will definitely do this drob several times.

We offer you a recipe for vegetable drob: tasty, filling and healthy.

Ingredients (4 servings):

  • 500 g vegetables (leeks, carrots, cauliflower, peppers) plus 200 g mushrooms,
  • 200 g of wheat grains,
  • 2 cloves of garlic,
  • oil & # 8211 to taste
  • 4 tablespoons margarine,
  • 4-6 white cabbage leaves,
  • salt, pepper & # 8211 to taste

Calories: 210

Preparation time: 65 minutes

Difficulty: simplicity

Method of preparation:

Crush the wheat grains (grind them), wash them in more water and leave them to soak for 30 minutes in boiling water.

Peel and cut the vegetables into thin slices and fry them in hot oil. Add the mushrooms and garlic, cut into slices and cook for a few more minutes.

When they are ready, take them off the heat and mix them with four tablespoons of margarine and drained wheat. Scald the cabbage leaves.

Photo: Pinterest.com

In a cake pan greased with oil, put the cabbage leaves, leaving the ends hanging out. Pour the composition of vegetables and wheat and cover with hanging cabbage leaves.

Bake for 20 minutes on medium heat (170 degrees C) until nicely browned.


Vegetable Samosa - Recipes

I want to get to India at some point, when I will be fully prepared and when I will have enough time to sit there to understand all its depths. In the meantime, I prepare myself from time to time to enjoy Indian dishes at Taj, or by cooking a curry, a dhal, or roti, the traditional wholemeal bread. I love Indian food, especially because a vegetarian always finds diversity, perhaps in no other gastronomy. Recently I wanted to try something new, and I chose one of my favorite dishes & # 8211 samosa.

That is, some packets of crispy dough, filled with a well-seasoned vegetable mixture. The samosas are made of dough with white flour and traditionally fried, but as I eliminated this style of thermal preparation for several years, I experimented with samosas with a mixture of white flour and wholemeal flour, baked in the oven. The filling was classic & # 8211 potatoes and peas, I just changed the onion to green onion, and I added garlic. Served hot, along with mentholated yogurt, they were absolutely delicious and not at all heavy, as you would expect due to the combination of potato and flour.

Ingredients for Indian Pies Samosa with potato, peas and mentholated yogurt (for 8-10 samosa)

For the dough

2 tablespoons olive oil

1 teaspoon of negrilica seeds (in Indian recipes you will find a variety of fennel seeds, but I preferred a more discreet flavor)

For the filling

2 medium potatoes cut into small cubes, boiled

1 bunch of green onions, finely chopped

1/2 bunch of green garlic, finely chopped

100 g frozen green peas

1 teaspoon cumin seeds

1 tablespoon coconut oil

freshly squeezed juice from half a lemon

For mentholated yogurt

freshly squeezed juice from half a lemon

Mix in a bowl flour, salt and blackcurrant seeds. Add the oil and mix gently using your fingers to whisk the oil into the flour and turn the mixture into crumbs, which close into a compact dough by adding water. Add more or less water to reach the desired consistency. Wrap the dough with plastic wrap and leave in the fridge for 20 minutes, during which time the filling is prepared. Heat a tablespoon of coconut oil in a pan, add the cumin, curry and turmeric and fry for a minute or two, stirring constantly, until the flavors begin to release. Add the onion and green garlic, the boiled potato cubes (which are crushed a little, so that the filling is homogenous), the peas and the lemon juice, and fry in the juices left by the peas and lemon (do not fry), stirring from time to time. while for 5 minutes, until all flavors have combined.

Preheat the oven to 175 degrees. Remove the dough and divide it into five equal pieces. On a surface sprinkled with flour, place each piece of dough in turn and spread with a rolling pin in a thin sheet of 1-2 mm, in the shape of a circle. Cut in half, and fold in the shape of a cone, which is well filled with the aromatic mixture of potatoes and peas. Close the edge of the croissant by pressing the dough well with your fingers, and place it in a tray with baking paper. Prepare all the pies in the same way and line them in the tray. Bake for 15-20 minutes on one side, turn and bake for another 15-20 minutes until evenly browned. While it is baking, prepare the mentholated yogurt, mixing all the ingredients in a blender until you get a green sauce, very fragrant. Samosa is served hot, with mentholated yogurt and possibly salad.


32 of the most unique grilled recipes for Memorial Day and beyond

Pull the grill because it's summer! It is the perfect time of year to go out and cook over an open fire. Mix your Memorial Day Menu with these unique grilled ideas which will get you out of the burger area. With this list of 32, you will be able to prepare appetizers, side dishes, main courses and desserts creative recipes on the grill.

I like to prepare dishes like Grilled Pineapple with Cinnamon Honey Cinnamon, Light Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes and Grilled Peaches with Orange Blossom Syrup and Grilled Pistachio because they are still unexpected so and so satisfactorily. There are also plenty of options for carnivores in this collection, such as Thai-flavored pork belly Skewers, Grilled Rye Bread with Dill and Souvlaki Greek Beef. Let's not forget the salads and sauces. Your guests will love fresh summer favorites, such as Grilled Corn Salad with Honey Sauce and Grilled Panzanella

Whatever you decide to do, we promise you that these slightly fun summer recipes will be a success. And for more grilled inspiration, check out these 10 gourmet burger recipes.

Related to: 10 festive drink recipes for Memorial Day


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Boil the potatoes. Prepare an elastic dough from water, oil and flour. Gradually add water, the amount may differ, depending on the quality of the flour.

Set aside for 15 minutes, covering the bowl with cling film.
Boiled potatoes, onions and carrots are grated or finely chopped.

Fry the vegetables in oil, then add the finely chopped garlic.
Add ginger, turmeric, curry and salt.

Mix well, and after removing from the heat add finely chopped coriander. The dough is divided into pieces of equal size. Take each piece and stretch it into an oval shape, which is cut in half. Take a piece and stretch it in your palm. It rolls in the shape of a cone. Put the filling with a teaspoon.

Close the top end. Continue with the rest of the dough pieces. Fry on both sides in hot oil. Remove and allow to drain.


Plantain & # 8211 is an excellent first aid plant

Plantain serves as a first aid remedy because it helps in everything that means scratches, itching, stings, bleeding, wounds, blows, cracks.

It heals even old wounds that do not close.

Both leaves and seeds can be used for therapeutic purposes.

The leaves are edible and can be added to salads, or can be lightly hardened.

Optimal harvest period

For culinary use, young and tender leaves, harvested in spring, are used. It is advisable to drink plenty of water when eating plantain.

For therapeutic use, plantain can be harvested until summer, before the plant blooms.

The seeds are collected in late summer, when they are already dry.

Chemical content and properties

Plantain contains flavonoids, saponins, phenolic acids, glycosides and apigenin.

It is expectorant, emollient, anti-inflammatory, astringent, antiseptic, alterative, hepatoprotective, antimicrobial and hemostatic.

It positively affects the throat, lungs, liver, mucous membranes, blood, intestines, bladder and urinary tract, gallbladder and skin.

The European Commission in Germany has approved its use in coughs, bronchitis and skin inflammation.

Plantain suppresses inflammation both externally and internally.

External uses

Plantain leaves are good in itching, irritation, bites, stings, wounds, hemorrhoids, leukorrhea, blisters, pimples, acne.

Soothes, cools, disinfects, flushes out toxins, stops bleeding and speeds up the healing of affected tissue.

A quick remedy for soothing swelling caused by insect bites or itching caused by poisonous plants is the compress soaked in plantain tea.

It can also be used as a mouthwash for canker sores or inflamed gums.

Internal uses

Plantain also heals internal tissues. That is why it is beneficial in irritating cough, respiratory infections, tonsillitis.

Gargle helps fight bacteria and eliminate pus from the throat.

Due to its diuretic action, it is useful in cystitis and other urinary tract infections.

Plantain alleviates stomach pain, remedies low stomach acidity. Helps prevent inflammatory digestive diseases.

Plantain seeds in turn support intestinal health. They have a laxative and calming effect, being useful both in constipation and in chronic diarrhea.

Being an alterative plant, plantain purifies the blood. Supports liver and gallbladder functions.

The Chinese mainly use plantain seeds in diarrhea, edema, painful urination, inflammatory eye diseases.

The leaves are used in inflammatory skin conditions and in coughs.

Administration method

In acute conditions, 1-2 ml of plantain tincture can be taken 6 times a day or 1.4 liters of infusion during the day.

Use 1 tablespoon of leaves to 1 cup of water, infused for 15 minutes or up to 10 hours.

For longer use, reduce the dose to 1 ml of tincture or 1 cup of infusion 3 times a day.

Externally, you can use squeezed juice from the leaves, or the crushed leaves and applied externally.

The leaves can be put in salted oil in alcohol to obtain a lotion for external use.

Useful remedies with plantain

In the case of pus pimples, skin splinters, minor cuts, scratches or burns, you can use oil infused with plantain leaves, marigold flowers and sorrel leaves.

To stop the bleeding, the plantain is associated with the tail of the mouse.

For hemorrhoids, a combination of plantain leaves and mallow root can be used.

For itchy beetle bites, combine plantain with marigolds and aloe vera gel.

Infusion with plantain leaves and seeds can be used against diarrhea.

For cystitis, plantain is used together with mallow root and juniper berries.

In coughs and bronchitis, a hot infusion of plantain, thyme, seagrass and licorice leaves is consumed.

For digestive inflammations and stomach ulcers, plantain leaves with mallow root and licorice are recommended.

Precautions and contraindications

Plantain is contraindicated in people who suffer from excessive blood clotting or severe acid reflux.



Comments:

  1. Reilly

    incomparably topic, I like it)))) very much

  2. Regenweald

    remarkably, this is the precious coin

  3. Kenly

    In it something is. I thank for the help in this question, now I will know.

  4. Hilderinc

    What would you began to do on my place?



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