. . Recipe for SBR . .


The exotic flavor of "Garam Masala" invites big appetites.
SAMOSA makes an excellent choice for children who like curry-rice. Now made with nourishing SBR.

Serving size
(4 persons)

1/2 pack (60grams) cooked SBR

1 sliced onion (medium size)

2 boiled potatoes cut into cubed 1cm pieces (medium size)

100 grams green peas

1 bag (16 pieces) large Gyouza pancake like wraps

1 tablespoon garam masala

1 teaspoon grated garlic

1 teaspoon salt

1 teaspoon red pepper powder

3 tablespoons cooking oil

Lastly a suitable amount of cooking oil for deep frying


1/2 cup@ketchup

1 table spoon squeezed lemon

1. Heat the frying pan, next add the sliced onions and the 3 tablespoons of cooking oil.
2. When the sliced onions are cooked, add the green peas. Fry them for 4-5 minutes.
3. Next add and fry the Garam Masala, grated garlic, salt and red pepper.
4. Add the potatoes and SBR. Continue frying and carefully stirring all the ingredients.
5. Once cooked, remove the contents from the frying pan onto a plate. Let it cool, then cut it into 16 portions.
6. Put 1 portion on each of the tortilla like wraps.
7. Using your finger to wet the outer edge of the wrap, then fold it in half (it will look like a taco shell), squeeze the two edges together enclosing the inner fried contents. The wet edge and a few simple folds, such as those done when making gyouza dumplings, should act as a bond keeping the wrap sealed.
8. Next submerge the pieces into a pot full of oil, and deep fry at a temperature of 160-170Ž.
9. Deep fry the pieces until they are crisp, mostly colored golden brown, and smell good.

ƒDressing instructions„

@Stir together ketchup and squeezed lemon juice.

–Pepper Information–
There are many kinds of red peppers. Each of them has a unique flavor, spiciness, and ground size. Also raw peppers differ from dry ones. If you try Capsicum Annuum, only add 1/2 a teaspoon. Choose the spiciness that you and your family are most comfortable with.

iMs. Yukiko Yamada, Food Research Co., Cooking Advisory Departmentj