*In a bowl, add ghee, salt and refined flour and mix well. *Now, knead the dough till it’s a little stiff and cover it with a muslin cloth. Keep it aside for 20-25 minutes. *Heat 1 tbsp oil in a pan and add ginger paste, tomato-green chilly paste, red chilly powder and salt, once the oil is hot. Saute this mixture until oil starts separating from it.
http://indianexpress.com/article/lifestyle/food-wine/give-a-twist-to-your-regular-samosa-with-this-delicious-macaroni-cheese-samosa-recipe/
Cheese Lovers Samosas (Samboosak) A stringy, ooey, gooey mixture of mozzarella, feta and cream cheese wrapped in a crunchy samosa dough pocket. These fun-filled triangles are the perfect appetizer for cheese lovers. Could be made with phyllo.
http://cleobuttera.com/middle-eastern/cheese-lovers-samosas-samboosak/
Grease a baking sheet. Mix cream cheese, mozzarella cheese, feta cheese, garlic, and milk together in a bowl; add onion and cilantro. Stir to combine. Cut one sheet of spring roll wrapper into 3 rectangles, each about 4x12 inches. Lightly brush with melted butter. Place a heaping teaspoon of filling on the 4-inch end of the rectangle.
http://allrecipes.com/recipe/223212/cheese-sambusa/
1)To make dough:mix all the ingredients, knead dough for 2 to 5 minutes, cover with plastic wrap; stand at room temperature for 15 minutes. 2)Divide dough into 50 equal pieces, let rest for 15 more minutes, roll each piece, on a floured surface, into a 10cm round, place 2 teaspoons of filling in the center of dough. 3)Brush the edges with the sealing dough, fold into cone shape, press edges together to seal, repeat with remaining dough and filling. 4)Deep-fry sambosa in hot oil in batches until browned, drain on absorbent paper. Posted by Arabic Bites at Wednesday, November 14, 2007.
http://arabicbites.blogspot.com/2007/11/sambosa-bel-joben.html
There’s no denying the fact that Indians love Samosas! Even if you travel to the remotest part of the country, you will find a place where you can indulge in a cup of ‘cutting chai and samosa’. Keeping this in mind, we bring you a recipe by Nisha Madhulika, but with a twist.
http://indianexpress.com/article/lifestyle/food-wine/give-a-twist-to-your-regular-samosa-with-this-delicious-macaroni-cheese-samosa-recipe/
Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
https://en.wikipedia.org/wiki/Paneer
Intro: Quick Cheese Samosa. Samosa's are generally made with mince meat filling. If you have guests visiting you, who don't mind the extra fat :-) or you have hungry little mouths that ...
http://www.instructables.com/id/Quick-Cheese-Samosa/
Samosa's are generally made with mince meat filling. If you have guests visiting you, who don't mind the extra fat :-) or you have hungry little mouths that need a quick delicious snack.... this is it!
http://www.instructables.com/id/Quick-Cheese-Samosa/
The word paneer is of Persian origin. The Turkish word peynir, the Persian word panir, the Azerbaijani word panir, and the Armenian word panir (պանիր), all derived from paneer, refers to any type of cheese. The origin of paneer itself is debated.
https://en.wikipedia.org/wiki/Paneer
22 samosa sheets, about half of a 500g package (could be substituted with phyllo dough or spring roll wrappers. *See note), thawed. 350g/ 12.4oz (3 cups) mozzarella cheese (similar melty cheese may be substituted), shredded. 8 squares Kiri or 113g/ 4oz cream cheese, softened.
http://cleobuttera.com/middle-eastern/cheese-lovers-samosas-samboosak/
what is samosa cheese
Cheese Samosa is a stringy, ooey, gooey mixture of mozzarella, feta and cream cheese wrapped in a crunchy samosa dough pocket. Samosa cheese is a stringy, ooey, gooey mixture of mozzarella, feta and cream cheese wrapped in a crunchy samosa dough pocket.