No edit summary |
No edit summary |
||
| Line 20: | Line 20: | ||
| − | #Put the meat in a pot on medium-low heat and dry the [[water]] already present in it stirring constantly to prevent burning along with [[salt]], [[pepper]] and haldi. |
+ | #Put the [[meat]] in a pot on medium-low heat and dry the [[water]] already present in it stirring constantly to prevent burning along with [[salt]], [[pepper]] and haldi. |
#When [[water]] dries add green [[chili]], [[Onion]] and dhuniya and dry [[water]] on high heat and remove. |
#When [[water]] dries add green [[chili]], [[Onion]] and dhuniya and dry [[water]] on high heat and remove. |
||
| − | #Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of [[flour]] and [[water]] (mix some [[flour]] dissolved in a little [[water]] and cooked into a thick paste). You should end up with a neat, secure triangle of meat-stuffed pastry. |
+ | #Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the [[meat]] mixture. Bring down the top and seal all open sides with a paste made of [[flour]] and [[water]] (mix some [[flour]] dissolved in a little [[water]] and cooked into a thick paste). You should end up with a neat, secure triangle of meat-stuffed pastry. |
#Deep-fat fry filled samosas, a few at a time, in [[oil]], until golden brown. Drain and keep warm. |
#Deep-fat fry filled samosas, a few at a time, in [[oil]], until golden brown. Drain and keep warm. |
||
| Line 37: | Line 37: | ||
[[category:Beef Recipes]] |
[[category:Beef Recipes]] |
||
[[category:oil Recipes]] |
[[category:oil Recipes]] |
||
| + | [[category:meat Recipes]] |
||
Revision as of 10:32, 16 June 2006
Description
Ingredients
- 1/2 kilo minced Beef
- salt to taste
- 1/4 tsp haldi powder (tumeric)
- 1/4 tsp chili powder
- 3-4 green chilies chopped
- 2 Onion coarsely sliced
- 1 cup fresh dhuniya leaves (cilantro / coriander leaves)
- 2 pounds frozen egg-roll dough, thawed
- flour
- oil
Directions
- Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
- When water dries add green chili, Onion and dhuniya and dry water on high heat and remove.
- Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water (mix some flour dissolved in a little water and cooked into a thick paste). You should end up with a neat, secure triangle of meat-stuffed pastry.
- Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.