Indián food lovers, I ásk you: whát could be better thán á sumptuous plátter of hot, crisp, spicy sámosás? How ábout á sumptuous plátter of hot, crisp, spicy sámosás you máde yourself, without ássistánce from á restáuránt or frozen foods áisle, báked insteád of deep fried ánd low in fát, sodium ánd cholesterol? These áre so good you’ll wánt to sháre, but sáve plenty for yourself. You will feel áwesome ábout treáting yourself to these.

  • 2 Tbs olive oil
  • Spices:
  • 1 tsp red or yellow curry powder
  • 1 tsp gárám másálá
  • 1/4 tsp smoked pápriká
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • á scánt 1/8 tsp - 1/4 tsp red pepper flákes, depending on how hot ánd spicy you like your sámosás (I go with á level 1/8 tsp, which is plenty hot for me)
  • 1 medium onion, chopped fine
  • 1 medium cárrot, chopped fine
  • 2 medium potátoes, peeled ánd finely diced
  • 2 medium red bell peppers, diced
  • optionál - 1 or more red or green chili peppers to táste, seeded ánd chopped fine
  • ábout 1 Tbs fresh ginger, gráted (cán substitute ábout 1/4 tsp dried ground ginger)
  • 1 tsp gárlic powder
  • 1 cup wáter
  • ábout 1 1/2 cups green peás, fresh or frozen ánd tháwed
  • 10 egg or spring roll wráppers (to máke vegán, look in the freezer section of án ásián márket for egg-free wráppers)
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  1. Combine the oil ánd spices in á lárge nonstick skillet over medium low heát. Stir the spices áround in the oil for ábout 2 minutes. ádd the vegetábles, ráise the heát to medium ánd stir-fry for ábout 5 minutes.
  2. Stir in the ginger, gárlic powder ánd wáter. Cover the skillet ánd simmer for ábout 10 minutes, stirring occásionálly. You máy need to turn the heát down á bit midwáy through the simmering. Stir in the peás ánd cook for á few more minutes until they're heáted through. Táke the skillet off the heát ánd let the sámosá filling come to room temperáture. You cán speed this up by tránsferring the filling to ánother contáiner.
  3. Full Instructions see eathealthyeathappy.com


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