Posted in Appetizers, Ramadan on August 15, 2010|
9 Comments »
This is a delicious stuffing for your Samboosa this Ramadhan. It is very easy to make. I made enough to stuff 60 sambosa (depending on the size of course, I usually make mine small) :
1) 4 big potatoes, boiled with skin on and peeled (make sure you don’t boil them to such a degree that they fall apart–you want to be able to cut them into cubes)
2) 1 -2 cups of frozen peas–thawed
3) 1 big onion finely chopped
4) 2 tblsp of Olive or Canola oil
5) 1 tsp of fresh ginger, grated
6) 1 finely chopped green chilly pepper (optional)
7) 1/2 tsp of mustard seeds (optional)
8) 1/2 bunch of Cilantro finely chopped
9) 2 tsp of ground cumin (more of you like)
10) 2 tsp of ground coriander
11) 1/4 tsp of tumeric
12) salt to taste
13) juice of half a lemon
14) garlic is optional (if you will be going to the Masjed for Taraweeh I would recommend that you don’t add it)
In a big frying pan, under medium heat, add the oil and onions. Sautee the onions until golden brown–then add the ginger, mustard seeds and saute’ for a couple of minutes. Then add the peas, and the cilantro and let cook for another minute or two. Then add the spices–cumin, coriander and tumeric and cook for another minute. Add the potatoes and mix well. Finally add the lemon juice, salt to taste and leave on for another 2 minutes–make sure it does not burn, gently toss with a wooden spoon. Turn off the heat. Let cool before you stuff your sambosa.
Optional: sprinkle some finely chopped cilantro before stuffing. Adds color, freshness, and flavor.
Read Full Post »
Posted in Appetizers, Fish on August 3, 2010|
Leave a Comment »
This was the best picture I could take before they were devoured. So, it’ll have to do until I make them again.You can stuff them into pita bread pockets with iceberg lettuce and the avocado salad, for a quick and delicious sandwich.
For the tuna patties:
1) 1 big potato–peeled, quartered and boiled in salt water. After it’s cooked through, mash it either with a fork or potato masher
2) 2 4 oz.cans of gourmet solid white tuna, drained.
3) 1/2 medium onion finely chopped
4) 1 tblsp of finely chopped dill
5) 2 tblsp of finely chopped cilantro
6) 1 jalapeno–finely chopped. Less if you do not want it to be spicy.
7) 1 clove of garlic, minced
8) 1/4 tsp of paprika
9) 1/4 tsp cayenne (optional)
10) 1/4 tsp of Salmon Steak Seasoning
11) 1/4 tsp of ground cumin
12) Salt and pepper
13) 1 tblp of unseasoned bread crumbs to mix in withe tuna patties. More for breading.
14) 1 egg
15) 1/2 cup of Canola oil
Mix ingredients 1-13 well, and make 13 small patties. Dip each in the egg and then the bread crumbs and fry in the oil at medium heat. Brown on each side, place on a paper towel for excess oil to drain and serve with your favorite dip. I made the following avocado salad by mixing the following ingredients:
1)diced up ripe avocado
2)finely chopped 1/2 of a yellow onion
3) finely chopped jalapeno (as desired)
4) 1 small tomato, 1 tbslp of cilantro
5) 1 minced clove of garlic
6) 2 tblsps of yoghurt
7) salt to taste
Mix well and serve chilled.
Read Full Post »
A Yemeniyah's Recipes 