Coconut Beet Samosas Recipes

KENYAN BEEF SAMOSAS RECIPE BY TASTY

Steps:

• In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
• Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
• In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
• Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
• Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
• In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
• Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
• In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
• Enjoy!

BEEF SAMOSAS

Steps:

• 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.
• 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.
• Heat oil in a large, heavy saucepan over high heat.
• 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.
• In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

BEETS WITH COCONUT

Steps:

• Peel the beets and grate them using a food processor fitted with the coarse shredding disk, or on the coarse side of a box grater. Set aside.
• In a bowl, combine the coconut, garlic, green chile, ground masala, and salt with about 1/4 cup water to form a moist ball. Set aside.
• In a large wok, heat the oil over medium-high heat. Add the mustard seeds and cover. When the seeds have popped toss in the dried red chiles and curry leaves. After the leaves crackle for a few seconds, put in the rice and stir for 5 seconds or until rice turns opaque white. Add the grated beets and stir thoroughly. Reduce the heat to medium, and cook, stirring occasionally until the beets become soft. Add the coconut mixture and continue cooking for another 5 minutes. Remove from the heat and check the salt.

TRADITIONAL BEEF SAMOSAS

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
• Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
• Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
• Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
• Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

COCONUT BEET SAMOSAS

Steps:

• Preheat oven to 350 degrees F.
• Pierce one of the "eyes" in the coconut.
• Enlarge the hole, and drain coconut water. Retain coconut water for later use.
• Using a meat mallet or clean hammer, break open the coconut shell. Separate the flesh of the coconut from the inside of the shell with a butter knife.
• Use a potato peeler to remove the skin from the coconut flesh.
• Cut coconut flesh into chunks. Use some of the oil to coat the chunks and dust with some of the garam masala and salt. Place in a baking sheet.
• Cut beets from the stem. Retain the greens if desired. Scrub the skin of the beets. Cut into wedges and set aside. Use some of the oil to coat the wedges and dust with some of the garam masala and salt. Place in a different baking sheet from the coconut.
• Peel potatoes and cut into chunks. Use some of the oil to coat the chunks and dust with some of the garam masala and salt. Place in a different baking sheet from the coconut and beets.
• Coat pepper with oil and place in one of the baking sheets. Bake coconut, beets, potatoes, and pepper for 30 minutes, turning pieces over halfway through.
• Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
• Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
• Knead the dough until dry ingredients are fully blended. Wrap in plastic wrap and set aside for 20 minutes.
• Cut roasted coconut chunks into smaller pieces. Place pieces with coconut water from the coconut into a food processor. Pulse until reduced to small pieces.
• Heat 2 tablespoons of olive oil in a pan. Add onions and saute for about 5 minutes. Add ginger, garlic, mustard seeds, and coriander seeds. Stir fry for 1 minute add saute until light brown.
• Dice serrano pepper. Add curry leaves, lemon juice, turmeric, peppers, and remaining garam masala to the pan. Stir fry for 2 minutes.
• Add coconut pieces to the pan and stir fry for 2 minutes. Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Drain any remaining liquid from beets. Break into small pieces, but don't mash them, and add to the pan. Stir fry for 2 more minutes. Set aside and allow to cool.
• Divide dough into 8 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
• Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
• Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
• Oil baking sheets, and roll each samosa in the oil to coat all sides.
• Bake samosas for 30 minutes, ensuring that they aren't touching. If not browned sufficiently, bake for another 10-15 minutes as needed. Remove and place on cooling rack when golden brown.