Urdu & Hindi Stories - Stories.pk

Read stories online, urdu stories, hindi stories, desi love stories, novels

Login | Register

Post new topic Reply to topic  [ 1 post ] 

Wed Aug 10, 2011 9:52 am

Offline
User avatar
Joined: Tue May 11, 2010 1:35 pm
Posts: 3502

“Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can’t buy better in the shops.”

Image

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
* 1 pound 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
* 1 quart oil for deep frying
* 1 (16 ounce) package 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.
2. 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.
3. Heat oil in a large, heavy saucepan over high heat.
4. 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.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

_________________
Image

ImageImage



Top Top
  Profile
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC + 5 hours


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum


Search for:
Jump to: