|.||.||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.
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 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.|
|9.||Deep fry the pieces until they are crisp, mostly colored golden brown, and smell good.
@Stir together ketchup and squeezed lemon juice.
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|