*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables                       Relishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            Cauliflower -- diced
    1 1/3   c            Baby peas, fresh or frozen
    1 1/2   tb           Coconut flakes, unsweetened
    1       t            Curry powder
      1/8   ts           Cayenne pepper OR
      1/2   ts           Paprika
    2       tb           Cilantro, fresh -- chopped
    1 1/2   tb           Lemon juice
      1/2   ts           Salt
   12                    Whole-wheat chapatis
                         Olive oil spray or olive oil
                         -for brushing
    2       ts           Virgin olive oil
    2       tb           Ginger root -- freshly grated
      1/2   tb           Jalapeno pepper -- minced
    1       t            Cumin seeds -- crushed
      1/2   tb           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
   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 1/2 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 1/2
   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 fruit-sweetened tomato
     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
   1/2 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
                    - - - - - - - - - - - - - - - - - -