Cocktail Samosas with a twist

I had a plan to visit Old Delhi this Saturday only to sample the food. The huge downpour on Thursday prompted me to postpone that trip by a week and not wanting to sit at home, I made a short trip to Central Market, Lajpat Nagar. After stuffing myself with chaat, samosas, bread pakoras and a lot more, I decided to do some of my own on Sunday. It was going to be samosas, but with a different filling.
Samosas are a very popular snack in India. I, for one have loved samosas since my childhood and some of my close friends know of this craving. It was fairly routine in my grandfather's house to have samosas and pakoras for evening tea every other day. I can't wait for winters to arrive so that me and my co-workers can walk across the office on foggy Delhi mornings to the local kiosk (more of a make shift shed) where the streetside vendor is busy frying fresh samosas and bread pakoras. You can find a crowd of people from various offices who have made this morning walk to bond over samosas, hot chai (tea) and discuss cricket (if not the office).
Simply put, Samosas are deep fried/baked stuffed pastry, mostly triangular in size, but other variations in shape do exist.
It's origins are widely debated and it is known by various names in various regions of India, Asia and Africa where it is widely eaten. Though some say say that it originated in Central Asia and was introduced to India in the 13th & 14th century by traders from Central Asia, renowned culinary historian K. T. Achaya differs (or maybe I misconstrued what he meant) while writing about Samosa in his 'A Historical Dictionary of Indian Food'. He quotes Amir Khusrao (1300 AD) describing the foods of the Muslim Aristocracy in India consisting of the 'samosa', which is prepared from meat, ghee, etc.Also, Ibn Batuta (14th Century traveler and explorer in the court of the Tughlaq dynasty in Delhi) during the same century describes the samosa ( which he calls a samusak), as a snack cooked with minced meat cooked with dry fruits such as almonds, pistachios alongwith onions and spices etc.(Per him it was served before the third course, the Pulao). Also, quoted is the Ain-i Akbari, which lists the samosa as the qutab (and states that the people of Hind call it sanbusa). Based on these historical inputs Achaya believes that the samosas were something that these travelers did not bring from their parent lands but indigenous to India. Apart from the historical works quoted by Achaya, the samosa is also listed by an Iranian historian Abolfazl Beyhaqi(10th Century) in the works called Tarikh-E-Beyhaghi. Irrespective of where it originated, the samosa has remained a popular snack. In North India,it consists of a filling of mashed potatoes and peas. As you travel to Pakistan you can find the version with meat filling. The samosa is also known as the Singhara in West Bengal (Eastern State of India) and in Hyderabad, India you can find a square shaped version called the Lukhmi.
For Samosa addicts, here is a great site which you have to see (unless you are faking it). It is called the Samosa Connection and has the history, origins, types and avatars listed. They even have a mail ID for you to contact them and submit your comments and suggestions. Now that is cool.

Thyme Cocktail Samosas with Cottage Cheese
(16 Samosas)

Ingredients:
For the Samosas
Flour - 200 gm
Oil - 40 ml.  Replace with Ghee below
Ghee - 50 gm (I used Oil, but had a good suggestion from Sidharth Bakshi to replace oil with ghee. Helps to remove the blisters from the final product).
Salt - 1/2 tsp.
Thyme - 1 tsp.
Flour - To Dust
Oil - To Deep Fry
Water - 1 Cup ( You may not require more than 4-5 tblsp.)

For the Filling
Paneer (Cottage Cheese), grated - 200 gm
Corn Kernels, blanched - 200 gm
Olives, sliced or chopped - 7
Cheddar /Processed Cheese, cut into 0.5 cm cubes - 40 gms
Shallots, finely chopped - 1/2 Cup
Garlic, finely chopped - 6 cloves
Black Pepper, freshly ground - 1 Tsp.
Mixed Herbs - 1 Tsp
Salt - To Taste
Olive Oil - 1 Tblsp

Method:
Dough for the Samosas:
1. Sift the flour and salt together. Add in the thyme.
2. Make a well in the centre and pour oil into it.
3. Start mixing the flour mixture with the oil gradually.
4. Once the oil is fully mixed, add in the water and knead to form a semi-hard dough.
5. Cover with a moist cloth and rest for a minimum of 15 minutes.

The Filling:
1. Heat oil in a heavy bottom pan.
2. Add in the chopped shallots. Cook them till they turn translucent. Add in the chopped garlic and cook for a couple of minutes.
3. Add in the paneer, mix well and cook for 3 minutes.
4. Add in the corn kernels. Mix well and cook for 3 more minutes.
5. Add in the herbs, seasoning and olives. Mix well and cook for an additional minute.
6. Switch off the flame and add in the cheese cubes and stir the mixture.

Making the Samosa:
1. Divide the dough into 8 equal portions and make a ball.
2. Divide the mixture into 16 equal portions. (each ball of dough will yield 2 samosas, hence twice the filling to the balls).
3. Place a ball on a lightly floured surface. Keep a bowl of water nearby (You will use it later).
4. Flatten it with a rolling pin and roll it into a round shape (3" in diameter).
5. Cut the circle into half.
6. Take one half of the circle (semi-circle) and place it in your palm. Position the straight edge to align along the forefinger.
7. Dip the forefinger of your other hand in water and use the wet forefinger to line the straight edge.
8. Fold the semi circle into a cone.
9. Stuff the filling into the cone (Do not fill to the brim - leave a portion vacant on top).
10. Line the edges of the open side with a wet forefinger.
11. Seal the open portion together by pressing firmly.
12. Arrange on a lightly floured tray.
13. Repeat the procedure till all samosas are prepared.
14. Heat oil in a wok.
15. Deep fry the samosas on medium heat till they are golden brown.
16. Drain the excess oil on absorbent paper.
17. Serve hot with chutney.

Note: Traditionally Samosas are served with mint chutney. Since these were different in their filling, I made an orange chutney to accompany the samosas.

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Butter Chicken Quesadillas

Quesadillas is a dish which is mexican in origin and derives its name from the spanish word for cheese (Queso). Don't let the name fool you, its a simple corn or flour tortilla filled with cheese and other ingredients, which are generally savory in nature and then folded in half (into a half moon shape). This filled mixture is then toasted or fried until the cheese melts. It is then cut into wedges or slices and served.

Quesadillas have undergone a lot of changes throughout history and numerous variations exist not only in different parts of the world, but even in different parts of Mexico.

Purists differentiate between a quesadilla froma taco or burrito by stating that in a quesadilla, the ingredients are filled and then it is cooked, whereas for the taco or burrito the ingredients are cooked before and then added.

I just added my own twist to the variations by bringing in an Indian angle to the quesadilla, and though, my ingredients for the filling were cooked before, I still prefer to call it a Quesadilla. It is a little more time consuming to make, however, it is a very good recipe if you are out to impress and the look and compliments make up for the time spent preparing this. For starters, I have used Chilla (Indian chickpea flour pancake), instead of the flour or corn tortilla. Since you do not get Chillas in the marketplace of the shelves (as you would in the case of tortillas), this will require preparation. Also, you need to ensure the chillas prepared are thin, else they will break once filled and folded. The filling being used is the traditional butter chicken with a thick gravy and Monterrey Jack cheese. Butter Chicken requires grilling chicken first and then cooking in a tomato based gravy.

This requires both time and rolling up your sleeves, but then this is a show stealer and a damn good one at that.

Butter Chicken Quesadillas

4 Portions ( 9 wedges)

Ingredients:

Chillas - 3 No.s (Check recipe here. make the chillas thin)

Butter Chicken - 250 gms

Cheese, grated - 2 Cups

Oil - 4 Tblsp

Method:

1. Prepare Butter Chicken as given here. The only variations to the preparation are as follows:

- After grilling the chicken pieces, cut them into small 2 cm pieces.

- Simmer sauce before addition of cream and kasoori methi, till sauce almost coats the chicken pieces. Reduce cream to quarter.

2. Take each chilla and lay it flat on the working surface.

3. Spread the thick butter chicken mixture on one semi circular side of the chilla.

4. Sprinkle grated cheese on that side on top of the butter chicken mixture.

5. Fold the other plain side to cover the fully and form a folded semi circle. Press lightly.

6. Heat a flat plate/tawa and add 2 teaspoons of oil.

7. Add the semi folded chilla with the stuffing and cook lightly. Flip it over to cook the other side.

8. The cheese will melt and bind the 2 halves of the chilla.

9. Take off the hot plate/tawa and cut into 3 wedges (or 2 as you desire).

10. Repeat with remaining chillas.

11. Serve hot with your choice of dip or sauce.

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Pan Grilled Basil & Garlic Chicken Breast on a bed of Wasabi Mashed Potatoes

It's the 4th of July weekend and since all my plans of going out got shelved, I hit the kitchen to try something new. I wanted to have grilled chicken breasts and also wanted to make wasabi mashed potatoes. Then this wild idea struck me . . . why not combine the two.
It did not come about without delays and hurdles. Firstly, to figure out if this really translates to something good. This meant giving a call to India and consulting my dear friend Vaneet. Vaneet is a chef and loves to play with flavors and food. I'll probably feature him on the blog someday ...the problem is getting him to cook for the blog. Then came the problem of ingredients. I hit the Target store and found out they have no wasabi. Macy's food court was out of Wasabi too. However, their sushi chef was kind enough to give me some (Actually he gave me quite a bit). Last problem was the sensitive fire alarm in my suite. I didn't want the whole hotel to know I pan grilled some good food. (now Blackberry's camera is not a hurdle anymore ...I have learnt to live with it).
In the end it all came together quite well. I cut the chicken breasts into two initially not knowing if I'll be able to eat the whole thing, but in the end I polished off everything. And by the way, Happy 4th of July.




Pan Grilled Basil & Garlic Chicken Breast



Ingredients:
Chicken Breasts, boned - 2
Basil leaves - 4
Minced Garlic- 3 Tblsp
Red Chili powder - 1 Tblsp
Onions, finely chopped - 1
Black peppercorns, coarsely powdered - 2 Tblsp
Parsley, finely chopped - 2 Tblsp
Cinnamon powder - 1/4 tsp
Olive Oil - 3 Tblsp
Salt - To Taste


Method:
1. Run the chicken breasts with the spices and salt. Leave aside.
2. Finely chop the basil leaves till they almost start resembling a paste form.
3. In a large bowl, combine the finely chopped basil leaves, minced garlic, chopped onion, olive oil.
4. Marinate the chicken breasts in the basil and garlic mixture made above. Leave aside for an hour.

5. Heat the Pan on flame for about 5 minutes.
6. Add in the chicken breasts and grill for about 10 minutes, or till the breasts are done.



Wasabi Mashed Potatoes


Ingredients:
Potatoes, peeled and roughly cut - 3
Milk - 1/2 Cup
Wasabi powder - 1 Tblsp
Butter - 2 Tblsp
Salt - To Taste



Method:
1. Place the potatoes in a pan of water. Add in salt and boil till they are tender.
2. Drain and mash them.
3. In a bowl dissolve wasabi powder into milk.
4. Add this wasabi mixture and butter to the masged potatoes.
5. Mix well with a fork to remove lumps and mix wasabi evenly.
6. Adjust seasoning.

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Arusuvai Friendship Chain - Star Anise - Part 2

Moving on to the second part of my three part special dedicated to the star spice - star anise and Arusuvai (actually, I'm prolonging till the secret spice reaches Jayasree :D), this time I had decided to try out something different and while searching for ideas, I stumbled upon a recipe for a recipe of Hummus with ginger-garlic. Hummus as most of us will be knowing is an integral part of mid-east cuisine. It is a dip made of chickpeas, tahini, lemon juice & garlic and is eaten with pita bread, falafel and even crackers. It can also be served with carrot or celery sticks and is a great appetizer. It is also something my wife loves. One of the reasons, we frequent the Mediterranean restaurant in the city too often. It was easy to make and believe you me it took lesser time to disappear. My son who runs away on the mere mention of the word food, relished it and it actually turned out to be the only thing he ate for his meal. Star Anise added a wonderful flavor to the otherwise pungent and spicy concoction. Falafel can traditionally be made in two ways. One, the way it is still made by the Egyptians, using Fava Beans, Chickpeas and Bulgur or the way it is made in Israel, using chickpeas alone. Since, some of the ingredients are a pain to find in the local supermarket, I decided to do it the Israeli way...make it with chickpeas alone.

Cilantro Falafel with Star Anise Flavored Soy Garlic Hummus

Cilantro Falafel

Ingredients:

Chickpeas, soaked overnight and drained - 1 Cup
Cilantro ( Corriander ), Chopped - 3 Tblsp
Onion, roughly chopped - 1
Dried Red Chilly - 2 No.
Cumin, powdered - 1 Tsp
Garlic Cloves - 2-3
Baking Powder - 1 Tsp
Refined Flour - 4 Tblsp
Salt - To Taste
Oil for frying - 20 Ml.

Method:
1. Place the drained chickpeas and the onions in a food processor. Add the Cilantro, salt, red chillies, garlic, and cumin. Process until coarse mix is formed.
2. Add the baking powder and 4 tablespoons of the flour, and mix.Cover the bowl and refrigerate for 1-2 hours.
3. Form the chickpea mixture into balls about the size of walnuts, flatten to form a patty.
4. Heat Oil in a pan and shallow fry till they turn golden brown.
5. Drain on paper towels to take out excess oil. Serve hot with Tahini or Hummus.

Note: Take more flour to ensure the mixture does not stick to your hands.
Traditionally the falafel may not be turned into patties and just fried as balls.

Star Anise Flavored Soy Garlic Hummus

Ingredients:

4 garlic cloves, peeled
1 Cup chickpeas soaked overnight in water, drained, liquid reserved
20 gm White Sesame seeds powdered
3 tblsp unseasoned vinegar
2 tsp soy sauce
1 tsp red chili sauce
1/2 tsp freshly ground star anise
2 Tsp chopped fresh cilantro
1 white onion, made into a paste
1 Tsp Worcestershire Sauce

Method:

1. Mince garlic in a processor.
2. Add Chickpeas, reserved liquid, sesame seeds, vinegar, worcestershire sauce, soy sauce, chilli sauce and ground anise. Process to coarse puree.
3. Add Cilantro and onion. Combine.
4. Serve garnished with whole star anise and a sprig of cilantro.

To Be Continued ...

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Olive stuffed Chicken

Culinary experimentation is probably what drives me into the kitchen... though cannot practice it everyday. But time and again, these wierd thoughts do enter my mind to try out different things and some turn out good, some not do good. The key to it is to basically enjoy yourself and not get too critical about your creation. If you can dream it, you can do it.
Sometime back, I dreamt of trying out a olive stuffed chicken tikka. I still haven't got down to doing that, but I did something very similar. It came out good ( I liked the taste, and my wife the presentation). I'm posting it and will shortly get around to doing the tikkas too. Till then, try this one out, if you want to do something different.
Ingredients:

2 Chicken Breasts
4 Tomatoes
12 Olives
4 Button Mushrooms
3 Tblsp Parmesan Cheese, grated
1 Tsp Oregano
4 Tsp Soy Sauce
4 Tblsp Chilli Paste
3 Onions, chopped
5 cloves garlic chopped finely
2 Tsp crushed peppercorns
1 Tsp minced ginger
Salt - To Taste
For Stock:
1 Tblsp Oil
1 Carrot, roughly chopped
1 Bay leaf
1 Star Anise
2 Cloves
6 Peppercorns
4 Cups water

Method: Pre-Preparation:
1. Debone the chicken breasts. Keep the bones for the stock.
2. Make a concasse out of the tomatoes.
3. With the bones and the stock ingredients, make a chicken stock. Strain and keep.
4. Mince the mushrooms. Keep aside.

Preparation:
1. Make the Sauce for stuffing by heating the pan and adding the concassed tomatoes, chilli paste, mushroom mince, crushed peppercorns, oregano and cheese.
2. Slice the chicken breast halfway, so that it opens up into one large piece.
3. Flatten it more with a mallet, taking care that it doesn't break up.
4. Apply a spoonful of the sauce on the skin.

5. Layer the olives, and roll it up to form a kind of a swiss roll.
6. Tie it with a twine so that it doesnt open up. Further cover it with some clingwrap to seal it.
7. Keep it into the fridge for an hour.
8. Grease a baking pan. Fill it with some chopped garlic, onion and strained stock.
9. Take the rolled chicken breast out of the fridge. Take out the clingwrap and put it into the baking pan.
10. Bake till chicken is done. Take it out and cut the chicken into slices breadthwise.
11. Don't throw the pan juices and stock away.
12. Heat the leftover sauce. Add in the pan juices and stock. Add in the Soy Sauce and ginger. Bring to a boil.
13. Serve the chicken slices with Risotto or pasta or plain buttered rice with the sauce.

Note:
1. To make Stock: Heat oil in a crockpot, add in the spices and roughly chopped carrot. Stir for half a minute. Add in the trimmings and bones. Saute for a minute. Cover with water and bring to a boil. Simmer for 10 minutes. Strain.
2. An easy way out of the sauce is to substitute the concasse tomatoes and stuff with Ragu/Prego.

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Squid ... Frittered away

A few weeks back, I had asked for a few suggestions on making squid as I was planning to get them from the market and cook them. Apart from one from Angela, nothing poured in, making me think that perhaps squid wasn't in these days ( I know i'm kidding on this one).
Determination is one thing that is in great quantities especially when it has to do with cooking seafood ... I just love it. So I surfed a few pages and came across this nice one on the food network web page ( you can see the original recipe here). It has featured on the food911 program by Tyler Florence, and I decided to try it out. I've always loved the Food network and it was my staple when I working in the US.
Made a few changes, very few ...you can see them down here:

Ingredients:
Squid, cleaned - 250 gm
Milk - 3/4 Cup
Egg - 1 No.
basil leaves, dried - 2 Tsp
Curry Powder - 1 Tsp
Oil, for frying
2 cups refined flour
2 teaspoons red chilli powder
Freshly ground black pepper

Method:
1. Cut the squids into rings.
2. Mix the milk, egg, curry powder,black pepper powder and dried basil in a bowl with a fork.
3. Put the squid rings in this egg- milk mixture and chill for 10-15 minutes.
4. Heat oil in a wok for frying.
5. Mix the flour and red chilli powder in a plate; season with a fair amount of salt.
6. Dab the squidin the seasoned flour to coat.
7. Fry for 3 minutes or until they turn golden brown.
8. Once done, drain on paper towels.
9. Serve immediately with mayo dip.

Mayo Dip:
1 cup mayonnaise
2 Tblsp Tabasco Chipotle Sauce
4 garlic clove,finely chopped
3 Shallots, finely chopped
1/2 lemon, juiced
Parsley,dried - 2 Tsp

1. Combine all ingredients in a bowl and mix.
2. Chill for 15 minutes.
3. Serve as a dipping sauce with the squid.

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Chicken Whatever ??? ....

There comes a day in everyone's culinary life when you don't want to cook 'the run of the mill' fare, none of the exotic or different recipes appeal to you, and you really don't know what to do, but yet you are itching to do something new. So you hit the kitchen in full gusto and let your instinct take over, juggling between different spice bottles and flavorants and voila!-well, the result can range from a dish that could make escoffier envious or you could initiate a global movement to ban you from entering the kitchen.
Something very similar happened to me a few days back. You could blame it on the post festival season where you are totally stretched in the kitchen, while office has its own demands. Anyways, the result did not make me proud and make me wanna run to patent the dish, but the dish was good. If only the salt had been kept a little low, but then I always have lesser salt. :-)

Ingredients:
Chicken Breast - 2 pieces
Soy Sauce - 5 Tblsp
Garlic Paste - 2 Tbslp
Onion Paste - 3/4 Cup
Oregano, dried - 2 Tsp
Thyme, dried - 2 Tsp
Red Chilli Powder - 2 Tsp
Black Pepper - 2 Tsp
Tomatoes, made into a puree - 3
Salt - To taste ( Go a little easy ...with all that Soy around anyways)
Oil - 2 Tbslp

Method:
1. Wash,clean and cut the chicken breast into 2-in dices.
2. Marinate it with soy sauce, garlic paste, 2 tblsp onion paste, oregano, thyme, red chilli powder and black pepper.
3. Heat oil in a wok. Saute the remaining onion paste till it turns translucent.
4. Add in the chicken pieces and let the sear.
5. Once they are done, add in the remaining marinade and tomato puree.
6. Cook till done. Adjust the salt if required.
7. Serve hot with steamed rice.
8. Thank me if you like it ....don't curse me, if you don't.

Note: Please suggest a name ...I can't think of any.

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Stuffed Chilli with Coconut Peanut Sauce

Another day ... another wild experimentation. This time around, it is mirch ka salan goes west. By pure conotations, it's not even close to being called a salan, but has a lot of commonalities, the chillies to start with, and the oh! familiar peanut and coconut.
Ingredients:
For Chilli & Stuffing:
8 large annaheim chiles
1 (14- to 15-oz) can stewed tomatoes (with juice)
2 medium potatoes
1/2 cup american corn
1/2 cup cheese, grated
1 tsp Red Chilli Powder
100 ml. Oil
1 Cup vegetable Stock
Salt per taste
For the Sauce:
2 Tbslp Peanut Butter
2 Cup Coconut Milk
1 tsp. Curry Powder
2 tsp. finely chopped shallots
Salt to taste
Water, as desired

Method:
1. Wash and clean Chillies. Taking one chilli at a time, cut a slit down one side with a knife and let interior liquid and loose seeds drain. Carefully cut out seedpod, leaving stem intact and letting all loose seeds fall out, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a baking dish.
2. Peel potatoes and cut into thin cubes (2mm x 2mm x 2mm). Cook in a pot of boiling salted water until tender but not turning mashy. Drain in a colander and rinse under cold water to prevent further cooking.
3. Mix the potatoes with corn, cheese,salt and red chilli powder. This is the stuffing for the chillies.
4. Fill chillies generously with stuffing. The slit will not close after that.
5. Pour stock and around (not over) chiles.
6. Prepare Sauce, by heating oil and sauteing shallots till they turn translucent. Add in the peanut butter. Then add in the curry powder followed by the coconut milk. If the sauce is too thick, add in some water.
7. Pour a little sauce around the chillies. Bake the chillies for 20 minutes at 250 deg Fahr. or till done.
8. Serve with the sauce generously ladled over.

Note:
1. I had a lot of stuffing left over which I added to the sauce.
2. This is for the vegans. Meat lovers can also add in some sausages to the stuffing.

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Rice Crusted Snapper

Have been going around too much finding out the traditional dishes and the REAL way to make them directly from the source.
This time around, I tried to do something different. I can already feel the purists and traditionalists squirming. Fusion cuisine has always fascinated me. It's more complex thing to do, marrying the ingredients and falvors to please both sides, but hey, many have suceeded. My endeavor is of the same kind, wherein, I tried to marry different flavors from the konkani cuisine and doing something continental with it. It also had a dash of chinese influence thrown in.
The end result ... I loved it !!!

For Snapper coating:
1 Egg
2 tablespoons refined flour
Salt, As per taste
1 Teaspoon freshly ground black pepper
1 cup Rice flakes (Poha) - Available in Indian Spice Stores
3 pieces snapper fillets (200-300 gm)
100 ml. oil

For Marinade:
1 Cup Kokum juice/syrup
3 tblsp. Tomato Puree
2 Tblsp. Soy Sauce
1 tsp finely chopped garlic
1/4 tsp Red Chilli Pepper
Salt per taste

Method:
1. Cut fishes into large chunks. Wash and clean if required.
2. Prepare the marinade by mixing all the ingredients. Marinate the fish peices for 15-20 minutes.
3. While the fish marinates, mix all the ingredients for the coating except the oil and rice flakes and make a smooth paste.
4. Heat the oil in a skillet. Take the marinated fish pieces and dip in batter, coat with the rice flakes on all sides and sear until coating is golden brown.
5. Place the seared fish pieces in a baking dish. Pour the remaining marinade on top and bake at 200 deg, Fahr. for 10-15 minutes.
6. Serve Hot with lightly tossed herb pasta.

Note:
1. I also added in some Arabiata sauce alongwith the pasta. Went along well.
2. You can substitute Kokum syrup for Tamarind Pulp/paste. This one is also available at Indian stores. You can also make your own. I have it mentioned in my earlier recipes.

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