Category : Vegetables
Author : AKA
Hits : 3160
Rating :
Date : 14/07/2002
1 c Fine matzoh meal 1 Egg; beaten 1/4 ts Salt 1/2 c Cold water, approx. 1 tb Corn oil 1 md Onion; chopped 1 Garlic clove; chopped 1 Potato; peeled - cut into small pieces 1/2 c Cauliflower (chopped) 1 Carrot; chopped (1/2 c.) 1/2 c Green peas, fresh or frozen 1/2 c Thin-sliced green beans 1/4 ts Salt 1/4 ts Freshly ground black pepper 1 c Corn oil, for deep-frying
Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside. Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers
Storing Ginger Root
Store ginger root dry in your refrigerator. For longer storage, peel the ginger and cover with sherry wine before refrigerating. You can also freeze (...)
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