Search Results for: Vegetables cooked by steaming
, golden-brown from deep-frying. inside are peas, potatoes, or small chunks of cauliflower, seasoned not too little so that the samosa's bland, and not too much so that it's hot, but just enough to delight the palate. many flavors harmonize as you taste the crust and filling together, all permeated by
the rich, regal flavor of the ghee (clarified butter) that the samosa was cooked in. even though they taste great, however, there's no point in relishing samosas unless they've been offered to krishna. that's when they become prasadam. then when we eat them, besides being delicious, they'll draw our...
http://food.krishna.com/recipe/savory-samosa
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