Samoesas


samoosas

 HOE OM ‘N SAMOOSA TE VOU 

Weet jy hoe om inkopie sakkies te vou?Die driehoek manier?Wel jy vou samoosas dieselfde.Sny jou deeg ongeveer 4cm x 8cm. .Le die deeg voor jou met sy lengte voor jou uit.Vat die linker hoekie naaste aan jou en vou oor die deeg na die regterkant om die punt dan diagonaal oor te steek.Vul jou vleis nou in die driehoek opening.Vou die driehoek dan na links,dan na regs en dan behoort dit ‘n driehoek te wees

 

    driehoek koekie                                                    ‘N MAKLIKE MANIER OM ‘N SAMOESA TE VOU 

 BOERE SAMOESAS – Penny Meals

1 groot ui fyn gekap

25 ml olie

250mg maalvleis

10ml kerrie poeier

5ml borrie

5ml sout

25ml mielieblom

Deeg:

500ml koekmeel

10ml bakpoeier

2ml sout

100g botter/ kamertemperatuur

+/- 100ml koue water

Braai ui oor matige hitte tot sag. Voeg maalvleis by, roer met vurk tot los en braai tot gaar.Voeg kerriepoeier, borrie en sout by en braai 5min. Maak mielieblom aan met bietjie water tot pasta, roer by vleismengsel en kook tot dik. Laat afkoel.

Sif koekmeel, bakpoeier en sout saam. Vryf botter in meelmengsel in.

Sny die water met ‘n slaplem mes in, gebruik genoeg water om ‘n stywe beeg te vorm.

Rol die deeg dun uit op meelbestrooide oppervlak. Druk sirkels, 9cm in deursnee uit.

Skep teelepelsvol vulsel op elke sirkel.

Maak die rande van die deegsirkels klam met koue water. Vou die helfte van die deegsirkel oor die vulsel en druk die boonste rand styf op die onderste rand vas.

Braai die samoosas in warm, diep kookolie tot uitgerys en goudbruin.

Dreineer op kombuispapier.

 *

 Making the Samosa Pastry 

Enough pastry for 24 samosas and you will need:

225gm. plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml warm water.

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.
Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

*

Sweet Corn Cheese Samosas

Sweet corn:  1 cup (boiled)
Cheese:  1 cup (cheddar)
Green chili:  1 tsp
Black pepper:   1 tsp
Spring onions:  1 cup (sliced)
Salt:  1/2 tsp
Mayonnaise:  1 tsp
Egg:  1
Oil for frying

Crush the sweet corn.
In a bowl combine the corn, cheese, green chilies, black pepper, salt and mayonnaise, mix well.
Now take one somosa sheet and fill it with the prepared paste. (about 1 tbsp)
Now fold the sheet to make a samosa and deep fry till golden brown.
Serve hot and enjoy.

*

 Corn and Cheese Samosa

Chicken Corn Cheese Filling:
2 chicken breast
4 cloves of garlic
3 to 4 green chillies
2 tbsp coriander chopped
1 chicken cube
2 cup corn (drain water and dry if using from a can)
1/2 cup mozerella cheese
Boil chicken with chicken cube and garlic till cooked. Dry water completely. Cool chicken and shred. Add in the corn, green chillies, coriander and cheese. Use as filling.

*

Chicken Samosa FIlling

500g minced Chicken
1 onion
2 cloves of garlic crushed
1teaspon curry powder
½ easpon chilli powder
1 teasmon ground tumeric
½ teaspon gorund roasted cumin seeds
1 fresh chilli finaly diced
1 tspn chopped mint or corriander
½ tspn fresh grated ginger
salt and ground pepper to taste
juice of half a lemon

Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice

*

Beef Samosa FIlling

500g minced beef
1 onion
2 cloves garlic
Chilli to taste
1 tspn ground Tumeric
1 tspn ground Corriander
2 tspn fresh Ginger
50 ml chopped mint
Juice of 1 lemon
2tblspn vegetable oil
Salt, pepper to taste

Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice.

*

Lamb Samosa FIlling

500g minced lamb
1 onion
2 cloves of garlic crushed
1teaspon curry powder
½ easpon chilli powder
1 teasmon ground tumeric
½ teaspon gorund roasted cumin seeds
1 fresh chilli finaly diced
1 tspn chopped mint or corriander
½ tspn fresh grated ginger
salt and ground pepper to taste
juice of half a lemon

Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice.

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