. | . | Recipe for SBR | . | . |
SAMOSA using 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) Ingredients |
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 Dressing 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. |
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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. |
9. | Deep fry the pieces until they are crisp, mostly colored golden brown, and smell good.
Dressing 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 Departmentj |