Changes between Version 5 and Version 6 of Recipes/Xmas2017

Timestamp:

12/25/16 14:37:27 (7 years ago)

Author:

jorrit

Comment:

--

Recipes/Xmas2017

@@ -17 +17 @@
 || ||Lemon wedges||
 
-== Preparation ==
+== Directions ==
 
 1. Make stock of the chicken legs before starting with the rest of the recipe, when done take the meat from the bones and keep seperately.
@@ -38 +38 @@
 ||1 tablespoon||nigella seeds||
 
-== Preparation ==
+== Directions ==
 
  1. In a bowl, combine the yeast, honey and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble.
@@ -72 +72 @@
 || 3 tbsp || fresh koriander ||
 
-== Preparation ==
+== Directions ==
 
 http://allrecipes.com/recipe/236564/chana-masala-savory-indian-chick-peas/
 
 = Samosas =
-http://allrecipes.com/recipe/24871/beef-samosas/?internalSource=hub%20recipe&referringId=1874&referringContentType=recipe%20hub&clickId=cardslot%2011
 
+18 Servings
+
+== Ingredients ==
+||2||large potatoes, peeled||
+||1 cup||frozen peas, thawed||
+||2 tablespoons||vegetable oil||
+||1/2 teaspoon||cumin seeds||
+||1||bay leaf, crushed||
+||2||large onions, finely chopped||
+||500 g||ground beef||
+||4 cloves||garlic, crushed||
+||1 tablespoon||minced fresh ginger root||
+||1/2 teaspoon||ground black pepper||
+||1 1/2 teaspoons||salt||
+||1 teaspoon||ground cumin||
+||1 teaspoon||ground coriander||
+||1 teaspoon||ground turmeric||
+||1 teaspoon||chili powder||
+||1/2 teaspoon||ground cinnamon||
+||1/2 teaspoon||ground cardamom||
+||2 tablespoons||chopped fresh cilantro||
+||2 tablespoons||chopped green chile peppers||
+|| ||oil for deep frying||
+||2 packages (450 g)||phyllo dough||
+
+== Directions ==
+
+1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
+1. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
+1. Heat oil in a large, heavy saucepan over high heat.
+1. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
+1. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.