Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · All Tags · Copied Recipes


Home > posts > 2010 > 12 > Kheema and Samosa
Kheema and Samosa Thursday, December 02, 2010, 10:26 PM


The kheema was base off of a bunch of recipes which I will link to when/if Meredith sends them to me. Basically, it was extra lean ground beef, a bunch of Indian seasonings included coriander, cumin, garam masala and turmeric. Then there was sauteed onion, garlic, tomato paste, peas, and some fat free greek yogurt (just a bit)

The samosa was okay. We used the same dough that we had been using for the empanada. We filled them with a mix of potatoes, onions, peas and a wide mix of seasoning. Points are difficult to figure but I try below.

Points Plus: Kheema (per serving, made 4)

4.5 oz beef...4.5

Peas+yogurt...0.5 (probably, I do not know the new plan as well)


5 per serving.

Samosa. These are hard because I did not measure the milk.

Dough (6 servings)

1/2 cup whole wheat flour...5.4

1/2 cup Bread Flour...5.5

Egg Beater...0.6

milk...~1 (skim is 2 per cup and I doubt I came close to a 1/2 cup but whatever)

smart balance...1.3


around 14. That made 6 dough pockets so 2 each.

around 1.25 lb potatoes...11.25

so 2 for them.

Therefore, figure each samosa was 4.

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 722

Original WP Pub Date: 2010-12-02_222621