- I bought a pack of Instant soft Tofupowder - hmm, let's see, I'm curious..
- pack of frozen Wontonskin
- a pack ricepaper
- 1 kg frozen Edamame (yeah! I love them)
- of course ricenoodles
- bright misopaste
- I pack Okra's
- fermented Beancurd with Sesam - let's see how it taste...
- Teriyakisauce
- spicy Mint Chutney
My very small (unfortnatly) fridgepart in the refrigerator and it's overloaded now with the frozen stuff. I had to hold back things befor closing. The bad thing is that I have no electricitybug in my basement part :((
so no possiblities to buy an additional refrigerator or fridge.
Anyway, while going home by train I was thinking what I could make for dinner. I wanted to make something asian - gotten inspired by the shop - but what. Of course something with vegetables and then the idea came up with samosas but made with the ricepaper instead of selfmade dought. I once had them at a restaurant but I disliked the frying stuff and never ordered them again. But now I wanted to make my own ones without FRYING! Just made in the oven.
They were so good, better than made with the dought I think, but that's taste.
I served them a fresh summer green salad with cucumber and cherry tomatoes. Perfect for a hot evening.
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Summer Samosas with Sweet and Spicy Mint Chutney
makes 16
Ingredients:
8 round rice paper wrappers (for spring rolls) 22cm
You can also use 16 wrappers and double them up for extra strength
Filling
knob of ghee or coconut oil
1 medium onion
2 cloves garlic
1 tsp. minced ginger
¾ tsp. sea salt
½ cup unsalted unroasted cashews
¼ cup unsweetened dried coconutflakes
3 medium carrots
1 ½ / 250g cup green peas
1 cup chickpeas
2 cups / 75g firmly packed fresh baby spinach
Spices
1 Tbsp. cumin seeds
½ Tbsp. mustard seeds
½ tsp. turmeric
½ tsp. coriander
¼ tsp. cardamom
1/8 tsp. cinnamon
cayenne (to taste)
Direction:
In a dry skillet over medium heat, toast cashews until lightly golden. Remove from heat, roughly chop, and set aside. In the same skillet lightly toast coconut until golden. Remove from heat and set aside.
Dice onion and carrots to about the size of the peas.
Heat a knob of oil in a frying pan. Add the cumin and mustard seeds. When the mustard seeds begin to “pop” add the onion and the remaining spices and minced ginger. Cook five minutes, then add the garlic. Cook a couple minutes, then add carrots. Stir to coat with spices, cook five minutes, add peas and chickpeas. Remove from heat and stir in spinach, coconut and cashews.
Pour a couple cups of water into a large flat-bottomed bowl or shallow dish. One at a time, place a rice paper wrap in the water and let soften, just until it becomes pliable (this step is important!) Remove from water and place rice paper on a clean, flat surface. Using a very sharp knife or a pizza cutter, slice the rice paper circle in half. On both halves, place a generous scoop of the filling. Fold the bottom corner about a third of the way up the round side of the half, followed by the top corner to meet the base of the fold you just made, creating a triangle. Fold the round edge up onto the top of the package to seal it, and flip it over. This is now the top of the samosa. Repeat steps with the remaining rice paper and filling. (If at the end the result is no triangle - it does not matter for the taste, just for your eyes)
Melt about a tablespoon of ghee or coconut oil in a small saucepan. Lightly brush the tops of the samosas with a tiny bit of oil (this will create a nice crisp crust). Sprinkle with coconut if desired.
Place samosas in a 200°C oven for 10 minutes. Remove from oven and flip over to crisp on the other side. Bake for another 10 minutes until lightly browned and crisp. Remove from oven and serve hot with the Sweet n’ Spicy Mint Chutney.
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