Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare marmalade, warm olive oil and butter in a saucepan over medium heat. Add plum, shallots, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt. | 2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork. | 3. To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool. | 4. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes. | 5. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas. | 6. Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel–lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with warm Marmalade. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum	2	cups	chopped	151.8	37.686	2.31	0.924
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
tomato	2		quartered	44.28	9.5694	2.1648	0.49200000000000005
garlic clove	1		chopped	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
harissa	1/2	teaspoon		-	-	-	-
thyme	1	sprig		-	-	-	-
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
basil	1/2	teaspoon	chopped	0.1016	0.0117	0.0139	0.0028
salt	1/4	teaspoon		-	-	-	-
yellow onion	1/2	cup	sliced	57.42	3.4191	0.4132	4.698
yukon gold potato	1		peeled cut	-	-	-	-
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
red curry paste	2 1/2	1/2		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
water	1	cup		0.0	0.0	0.0	0.0
coconut milk	1/3	cup		184.0	4.4319999999999995	1.8319999999999999	19.072
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
salt	1/4	teaspoon		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
cinnamon	1/2	teaspoon	ground	-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
hot water	1/4	cup		0.0	0.0	0.0	0.0
lemon juice	6	tablespoons		20.13	6.3135	0.3202	0.2196
peanut oil	7	teaspoons	divided	278.46	0.0	0.0	31.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.