Recipe - Baked Samosa Logs With Fruit-Sweetened Tomato Chutney

LOGS
8 cup Cauliflower; minced
1 1/3 cup Baby peas, fresh or frozen
1 One half tablespoon Coconut flakes, unsweetened
1 teaspoon Curry powder
1/8 teaspoon Cayenne pepper OR
One half teaspoon Paprika
2 tablespoon Cilantro, fresh; chopped
1 One half tablespoon Lemon juice
One half teaspoon Salt
12 Wholewheat chapatis
Olive oil spray or olive oil
for brushing

CHUTNEY
2 teaspoon Virgin olive oil
2 tablespoon Ginger root; freshly grated
One half tablespoon Jalapeno pepper; minced
1 teaspoon Cumin seeds; crushed
One half tablespoon Coriander seeds; crushed
5 One half cup Tomato puree
2 cup Tomatoes; minced , with juice
One half cup White grape juice
Salt and pepper to taste

Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen
peas, defrost; addpeas and steam for 3 more minutes. Transfer cauliflower
and peas to a bowl and add coconut, curry powder, cayenne or paprika,
cilantro, lemon juice and salt. Toss to mix. Allow mixture to cool slightly
and divide into 12 portions, about One half cup each.
Place one chapati on a work surface and brush lightly with water. With
your hands, shape a portion of the vegetable mixture into a log. Place
about 1 One half inches from the botom edge of the chapati. Roll chapati
halfway, fold in sides, then finish rolling into a log. Place on a baking
sheet, seam side down. Repeat processwith remaining chapatis.
Preheat oven to 375 degrees. Spray or brush samosas lightly with o8il.
Bake for 15 to 20 minutes, until crisp and golden. Cut each samosa in half.
Makes 24 logs; serves 8. Serve with fruitsweetened tomato chutney.
Hints: Samosas can be made a day ahead of time and baked just before
serving. If you can't find chapatis, you can substitute flour tortillas
(either white or whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and
coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining
ingredients and bring mixture toa boil. Reduce heat an simmer, uncovered,
for 35 to 40 minutes. Makes about 1 One half cups.
Hints: Chutney can be made up to 2 ays before serving. Store in the
refrigerator.
If you double the recipe, increase cooking time by 15 minutes. If you
freeze the chutney, season with salt and pepper before serving. Per serving
(3 logs + 3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g carb; 0 chol;
791 mg sod; 6 g fiber; vegan Source: Vegetarian Times, July 93/MM by
DEEANNE Submitted By DONW1948@AOL.COM On 30 OCT 1995 115833 0600

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