• Baked Samosa Logs With Fruit Sweetened Tomato Chutney

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    • 8 c. cauliflower, diced
    • 1 1/3 c. baby peas, fresh or possibly frzn
    • 1 1/2 Tbsp. coconut flakes, unsweetened
    • 1 tsp curry pwdr
    • 1/8 tsp cayenne pepper or possibly
    • 1/2 tsp paprika
    • 2 Tbsp. cilantro, fresh, minced
    • 1 1/2 Tbsp. lemon juice
    • 1/2 tsp salt
    • 12 whl -wheat chapatis extra virgin olive oil spray or possibly extra virgin olive oil, for brushing
    • 2 tsp virgin extra virgin olive oil
    • 2 Tbsp. ginger root, freshly grated
    • 1/2 Tbsp. jalapeno pepper, chopped
    • 1 tsp cumin seeds, crushed
    • 1/2 Tbsp. coriander seeds, crushed
    • 5 1/2 c. tomato puree
    • 2 c. tomatoes, diced, with juice
    • 1/2 c. white grape juice salt and pepper to taste


    1. Logs: Steam cauliflower in a large pan for 10 min. If using frzn peas, defrost; addpeas and steam for 3 more min. Transfer cauliflower and peas to a bowl and add in coconut, curry pwdr, cayenne or possibly paprika, cilantro, lemon juice and salt. Toss to mix. Allow mix to cold slightly and divide into 12 portions, about 1/2 c. each. Place one chapati on a work surface and brush lightly with water.
    2. With your hands, shape a portion of the vegetable mix into a log.
    3. Place about 1 1/2 inches from the botom edge of the chapati. Roll chapati halfway, mix in sides, then finish rolling into a log. Place on a baking sheet, seam side down. Repeat processwith remaining chapatis.
    4. Preheat oven to 375F. Spray or possibly brush samosas lightly with o8il. Bake for 15 to 20 min, till crisp and golden brown. Cut each samosa in half.
    5. Makes 24 logs;serves 8. Serve with fruit-sweetened tomato chutney.
    6. Hints: Samosas can be made a day ahead of time and baked just before serving.
    7. If you cannot find chapatis, you can substitute flour tortillas (either white or possibly whole wheat).
    8. Chutney: Heat oil in a large saucepan. Add in ginger, pepper, and cumin and coriander seeds. Cook till fragrant, about 1 to 2 min.
    9. Add in remaining ingredients and bring mix to a boil. Reduce heat an simmer, uncovered, for 35 to 40 min.
    10. Makes about 1 1/2 c..
    11. Hints: Chutney can be made up to 2 days before serving. Store in the refrigerator. If you double the recipe, increase cooking time by 15 min.
    12. If you freeze the chutney, season with salt and pepper before serving.

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