A Conundrum with Samosas

Flank Steak with Gorgonzola Walnut Butter

Sorry, I couldn't resist the title. Continuing my work on pairing foods with the wines I will serve for the Winefest Renaissance wine tasting event for the benefit of the Boys and Girls Club, I decided on Samosas to pair with a Conundrum white wine.  I have made Samosas before, more traditionally. Samosas are a snack type food, usually fried, though mine are baked. The filling I have most often seen for these delicious pockets is potatoes and peas. Last year at this function I noted that the foods that contained no meat had very little interest generated. The ones that caused the most interest were the little Flank Steak Rolls with Gorgonzola Walnut Butter. The meat was plainly visible!

Chicken & Raisin Samosas

This year I am using some sort of meat in all the appetizers I am making, from smoked salmon, to chicken to sirloin and flank steak. It becomes more interesting to pair food with a wine that has more than one grape variety. The Conundrum white blend contains Chardonnay, Sauvignon Blanc, Semillon, Viognier, and Muscat Canelli, but not necessarily in that order. In my lists of foods to pair with the various varietals, potatoes and peas are listed in the Chardonnay column, chicken is in the columns for most white wines, and Indian or spicy foods are listed in some websites specifically for Conundrum. Fruity sauces or salsas pair well with Viognier, so I added Sultanas (white raisins) to the mix. I set about creating a samosa mixture that would cover those things and came up with Chicken & Raisin Samosas. I planned to serve them with a little dab of Mango Chutney, but am rethinking that idea. The sweet chutney may throw off the whole mix if the wine will not support that sweetness. 

Rub ghee into flour, flat flakes in the bowl

Meanwhile, I made a dough for the samosas, which requires a good 8 to 10 minutes of kneading time to build the gluten. Though it is not a yeast dough, the gluten gives the dough its stretchiness, making the forming of the little pockets much simpler, with little tearing. I read long ago that the best way to make the dough is to first "rub" the fat into the flour. In this case, using melted ghee, you just lift up two hands full of the flour/ghee and rub the two hands in one long sweeping motion. Continue this process until there are large "flakes" of dough. Then add the rest of the ingredients, mix well and knead until the dough is nice and stretchy. The dough needs to rest for a time, so if you will be busy in the next couple of hours, just cover the dough and place in the fridge until needed. 

Ajwain or Carom

Samosa Dough

Enough for about 64 small samosas

3 cups all-purpose flour
2 tablespoons white rice flour
1 teaspoon ajwain seeds, crushed, optional (see below)
½ teaspoon salt
6 tablespoons melted ghee or clarified butter
½ cup water

In a large bowl mix together the flours, ajwain (also known as Carom seed, or spelled as Ajowain or Ajwan) seed and salt. Pour in the melted ghee and begin lifting and rubbing the mixture together in long motions between the palms. Continue lifting and rubbing together until the ghee is completely incorporated and there are large, flat "flakes" of dough in the bowl. Add in the water and mix to combine, then turn out onto a counter or board to knead. You will not need more flour on the surface. Knead by pressing, folding, pressing and folding over and over for about 8 or 10 minutes. The dough is very stiff. I do not believe it could be kneaded in a heavy duty mixer, as it would just spin around the dough hook. Once kneaded, set aside to rest for at least an hour. If you cannot work with the dough at that time, cover it and place in the refrigerator until needed.

About Ajwain or Carom Seeds - Trachyspermum ammi

Also known by Ajowain, Ajowan, Ajwan and many other spellings. Ajwain is a tiny seed in the Umbelliferae family (like cumin, celery, anise, etc). The seeds have a flavor similar to a mix of anise and oregano, but more aromatic and bitter. They smell much like thyme, because they contain thymol. The seeds have a tiny stalk attached, much like anise seeds and look similar and are related to celery seed. Carom is popular in Indian dhals or potatoes and is almost always used cooked in a dish as its flavor can be overwhelming when raw. It is good for digestion and is often used in lentil dishes for its anti flatulent effect.

Chicken & Raisin Samosas

When I created the recipe for the filling, I was completely unsure of the quantity I would need. I ended up with enough for double the amount of dough I made, so I had to make another batch of the dough. The filling was a sort of fly-by-the-seat-of-my-pants recipe, so feel free to change quantities. If you prefer to make half the filling, just halve the quantities as needed. I added in potatoes, though it was not my original intention, as I was concerned it would not be enough. Leaving out the potatoes would work fine, or if you prefer vegetarian, leave out the chicken and keep the potatoes.

Indian recipes very often have a "whole spice masala" as part of the ingredients. I understand the concept, but it can be very difficult to fish out little whole cloves or cardamom seeds, or worse, chomping down on one when eating. I left the bay leaves whole to remove later, but crushed finely the cinnamon (use true cinnamon - not cassia), cloves and cardamom seeds. I will list these ingredients as "whole spice masala", and you can do as you choose.

Chicken and Raisin Samosa Filling

Enough for about 64 small samosas

Toast the whole spices in a dry pan, cool, grind

WHOLE SPICE MASALA:
1 tej patta leaf
2 whole cloves
1-inches true cinnamon quill
2 cardamom pods (or about ¼ teaspoon cardamom seeds)
----- 1 pound ground chicken 
1½ teaspoons salt
½ large onion, finely chopped
1 tablespoon oil or ghee
1 knob fresh ginger, peeled, minced
2 cloves garlic, finely minced
1 teaspoons whole coriander seed, crushed
¼ teaspoon cumin seed, crushed
½ teaspoon Garam Masala powder, right
¼ cup golden raisins (or regular raisins or currants)
¼ cup fresh cilantro, chopped
1 jalapeno, finely minced, use more or less as desired

½cup peas
¾ pounds potatoes, baked, cooled, peeled

In a large skillet, heat the oil or ghee. Add the whole masala spices (or grind/crush first) and cook until they are fragrant. Add the onion and saute until golden brown. Add the ginger and garlic and toss until fragrant. Add the chicken and salt; cook until chicken is no longer pink. Add the coriander, cumin and Garam Masala with the raisins, cilantro and jalapeno, if using. cook for 5 minutes more. Add in the baked, peeled potatoes and use a spatula to break them into small chunks while combining with the chicken mixture. Mix in the peas. Cool the mixture completely before using to fill the samosas.

The dough ball; 1 little piece rolled, then cut in 2

To make the samosas, once the dough has rested and the chicken mixture has cooled, cut the dough into half, then into quarters. Cut each quarter in two, and then further divide each eighth into 4 more pieces, making 32 little bits of dough. Roll one of these little bits into a ball, then roll out on a surface (no flour needed) to about a 6 inch circle. Do not worry if the circle is not completely round - it makes no difference. With a large knife, cut the circle into 2. This will be repeated with each little piece of dough.

Steps 1, 2, 3, 4, and 5

Lift one half of the dough circle and moisten half of the straight edge with water (Step 1). Bring the rest of that straight edge up to form a little cone shape (Step 2). Press the pointed end closed, then firmly press the edges of the cone so they stay together. Hold the little cone in your hand and place about a rounded tablespoon or so of the cooled filling mixture into the cone (Step 3). Moisten half the cone edge with water (Step 4), then begin pressing the two sides together firmly to seal completely (Step 5). I took this one step further, just to make them cute for the presentation, and pinched that top edge together into little pleats, but this is not necessary. 

The samosas can be frozen as soon as they are done, if needed for a future date. Set them onto baking sheets and in the freezer until hard, then place them in freezer zip top bags. Keep frozen for up to 2 months. When needed, set the frozen samosas onto baking sheets, brush with oil or ghee and bake in a preheated 400 degree oven for about 15 minutes, until the outsides are golden. (The insides are already cooked, and only need to be heated through). If desired, the samosas can be deep fried until golden. Another option is to bake them and then briefly turn them in a lesser amount of hot fat to give them the crisp, fried look and taste. Serve them with chutney of choice.

These are great to make ahead for a party. They can be baked when needed and served at room temperature.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

An Appetizer to Pair with Prosecco

That little dark green spot - Prosecco area

One of the wines I chose to use in the upcoming Winefest Renaissance wine tasting event (for the benefit of the Boys and Girls Club of Aberdeen) is Mionetto Il Prosecco. I had the very great pleasure some years back to actually meet Mr. and Mrs. Sergio Mionetto at a Mionetto luncheon wine tasting. Three Mionetto Proseccos and a Moscato were served with small portions of foods created to set off the flavors of each wine. It was an amazing experience, though I am not truly fond of any sparkling wine. "What!?" you might say? "You don't like sparkling wines?" Nope. It's the fizz I object to, which is the whole point of a sparkling wine, I realize. I cannot deal with the fizz in any beverage, so I completely left off drinking any soft drinks a very long, long time ago. 

Still. I know that sparkling wines are high on most peoples' lists, and so I am pleased to serve a Prosecco in my part of the wine and food pairing. Prosecco is a grape grown in  the hills north of Venice and Treviso, where the towns of Conegliano and Valdobbiadene mark the limits of the Prosecco area. The "Il Prosecco" line covers the lower end wines of Mionetto, though they are still a pleasure with their fresh, crisp, fruity flavors, and easy to open little bottle caps. At the Mionetto Prosecco tasting luncheon, each Prosecco was served with seafood; shellfish in particular. I love seafood, and shellfish in particular, though I have a slight allergy. If I am willing to swell up for a few days, I can eat it. My husband, however, dislikes any seafood, and shellfish in particular. If a very white fish has enough breading and is smothered with enough tartar sauce and ketchup, he will usually tolerate it. Shellfish however, he will not even try. Needless to say, we left that luncheon and he got a burger. I ate everything on my plates and some of his! 

Green Pea Pancakes with Smoked Salmon Mousse

Anyway, back to the wine event. I am planning to pair the Il Prosecco with Green Pea Pancakes with Smoked Salmon Mousse. I have not tasted them paired with the wine myself, but I must say, the little appetizers are amazingly good. The crispness and fruitiness of the wine should pair well the Green Pea Pancakes, as well as the Mousse. I had originally planned to make little cheese wafers to hold the mousse, but then saw a recipe in the latest Food and Wine Magazine for Green Pea Pancakes (page 52) and got an idea. The recipe in the magazine is a thinner batter, meant to be made as small pancakes in a pan. I wanted the pancakes to be a little thicker, easier to pick up, and more uniform. 

Green Pea Pancakes

I racked my brain overnight and came up with the idea to make them in the bottom of muffin tins! I added to the batter such things as capers and fresh dill and more flour than called for and spooned the batter into buttered muffin cups. They came out so pretty. Perfectly round and a bright, beautiful green. The lovely soft pink of the Smoked Salmon Mousse makes a great combination of colors that are very eye-catching. They are very easy to make too, which is always a plus. The pancakes can be made in advance and frozen, which is what I am doing. I made a first batch and we ate over half of them in taste testing! I made a second batch yesterday and those are all neatly frozen. They will remain frozen until the day of the event, and then brought to room temperature.

The Smoked Salmon Mousse is a simple enough recipe. It should not be made more than a couple of days in advance as the fishiness factor rises with time. Here are my recipes:

Green Pea Pancakes

Makes 24 to 34, depending on the measure

Showing the size

1½ cups frozen peas
1 teaspoon salt
2 teaspoons capers
1 egg + 1 egg yolk
1 teaspoon lemon zest
¼ cup loosely packed fresh dill
½ cup heavy cream
6 tablespoons flour

Preheat oven to 350 degrees (325 on Convection). Butter the lower half of the muffin tin cups, or use a cooking spray. Set aside. 

Set the frozen peas in a colander and run hot water over for a few seconds to soften. Place the drained peas in a food processor. Add the salt, capers, egg and yolk, lemon zest, dill and cream and process until fine. Add the flour and pulse to combine. I find it easier to pour the batter out into a measuring cup before dropping by tablespoon into the muffin cups. Use a tablespoon measure or a small cookie scoop measuring approximately 1 tablespoon. Depending on your measuring, you may get up to 35 pancakes, or as little as 24. 

Bake the pancakes for about 8 minutes, or until set and dry, but not browned. Allow the pancakes to cool for about a minute before gently running a small spatula or table knife around the edges to loosen. Turn out onto waxed paper, top sides down, to allow them to cool and dry enough not to stick to each other. 

Make Ahead: Set them in a single layer on a tray or baking sheet and freeze solid before stacking them in a well sealed container or freezer zip-top baggies for up to a month. 

Green Pea Pancakes with Smoked Salmon Mousse

Smoked Salmon Mousse

Ateco extra-large open star tip #829

Makes enough to top about 24 Green Pea Pancakes

1 (4.5 ounce) chunk smoked salmon
8 ounces cream cheese
4 scallions
2 - 3 tablespoons lemon juice
1 teaspoon lemon zest

Remove any skin from the salmon, break the fish into chunks and place in a food processor with the cream cheese, scallion (white and light green parts, roughly chopped; reserve the dark green tops to garnish), lemon zest and 2 tablespoons of the juice. Process until very fine. Taste and add more lemon juice if needed. Use a small spoon to place portions of the mouse onto the little green pea pancakes, or if you are adept with an icing bag and tip, use those for a lovely presentation. Garnish the appetizers with thinly sliced dark green scallion tops.

I find that using a piping bag with a large open star tip makes for a beautiful presentation. I love Ateco extra-large open star tip # 829 for this purpose, as well as many other beautiful applications like one giant shell shape of icing atop a cake slice. If you do not have a large icing tip, or know how to use an icing bag, just use a spoon to place a small amount of the mousse on the little green pea pancakes.  


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Dreaming Indian, again

I just love Indian foods. All the flavors that go together so wonderfully. The aromas that waft through the house. Many of the spices are also really good for you. Turmeric, in particular, being a great anti-inflammatory, anti-flatulent and anti-microbial, and a host of other things. Even if you have to get your clothes all yellow stained from the turmeric, use it in your foods. It has little flavor, but great color and side benefits.

Got sidetracked there. I was in the mood for something Indian, or at least a take on Indian. The recipe I make now and then is called Pepper Curried Chicken. It is highly adjustable, so you can really make it suit your tastes. I like using a pound of skinless, boneless chicken breasts, but if you prefer skinless, boneless thigh meat that is great, too. I make the recipe stretch so the amount of meat is less than we might normally eat, which is a good thing. I like black pepper, so I use 2 teaspoons. I would use more, but my husband can't take the heat. You may use more, or less, as desired. I used no green chiles in the recipe. Serrano chilies are great in this, and give that bright chile flavor and heat. Use them or not. I also like a lot of fresh ginger. Ginger is another root with similar properties to turmeric. As they are related, it is not surprising. Ginger is such a nice warm spice, and it is wonderful for upset stomachs. Very calming and soothing. However, some do not care that much for fresh ginger as we do, so use it at your own level. Same with garlic. 

So, now that I have given you all these things to adjust to your liking, there is certainly no reason not to try this recipe out. Play with it and make it your own. Add in some Garam Masala, if you like. I love that combination of spices. 

Pepper Curried Chicken

Pepper Curried Chicken

2 teaspoons ground coriander seed
2 teaspoons ground cumin seed
2 teaspoons coarsely ground, good quality black pepper
2 teaspoons turmeric
1 teaspoon salt
1 pound skinless, boneless chicken breasts, or equivalent
2 tablespoons coconut oil, or olive oil, if preferred
2 large onions, thinly sliced
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1 or 2 Serrano chilies, minced, optional
1 can coconut milk
2 cups frozen peas
½ cup raw cashews, roasted in a dry pan 

Mix together the first 5 ingredients and set aside. Cut the chicken into 1½-inch pieces and place in a bowl. Pour spices over and toss to combine. Set aside while sauteing the onions.

In a large skillet, heat the coconut oil and saute the onions until they are a nice golden brown, about 10 minutes. Add in the ginger and garlic (and chiles, if using) and continue to saute for about 30 seconds, or until very fragrant. Add in the chicken and toss to coat. Saute on medium high until the chicken pieces are all beginning to turn brown. Add in the coconut milk and stir. Bring to boil, lower heat to medium low and allow to cook for about 10 minutes. Add in the frozen peas and continue to cook for another 10 to 15 minutes, until chicken is cooked through.


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

Green Peas and Pomegranate Arils

I mentioned the other day that I made a green pea appetizer spread. Oh man, it is so good. I baked a new batch of No-Knead bread just for that. The recipe came from Michael Symon, on The Chew, but I changed it a bit. The ingredients are there, but the amounts are different. As with most recipes, you try something and add a little of this or that. Whatever tastes good. This is the recipe as I made it. It's naturally gluten-free, too.

Green Pea, Feta and Mint Spread

Green Pea, Feta and Mint Spread

1 cup frozen sweet green peas, thawed
3/4 cup feta cheese
2 teaspoons lemon zest
1/4 cup chopped fresh mint
2 tablespoons olive oil, or more, as needed
salt and pepper

Thaw the peas under running water. Place them in a food processor with all ingredients except the salt and pepper. Process until well mixed, but still a little chunky. Check to see if salt is needed; the feta cheese might be salty. I put in 1/2 teaspoon of Kosher salt without tasting and it was too salty, so check first. Add in pepper as desired and process briefly to combine.

Okay, that said, I didn't have any lemons in the house. I usually keep limes rather than lemons, but I didn't even have any limes. What I used was Boyajian Lemon Oil, about 3 drops, cause that stuff is really strong. Do not try using lemon extract or flavoring or it will be awful. This lemon oil, for anyone who has not tried it, is pure oil of the fruit and looks, smells and tastes just like concentrated essence of the zest of the fruit. Three drops was good. I might have been able to use 4 drops, but I stopped while ahead. Next time I will use real lemon zest because I think it will make a spectacular spread just that much better.

Pomegranate Arils

This morning I decided to open up a pomegranate I had gotten a few days ago. I had it on the counter so I would remember and use it. Today was the day. I have liked pomegranate arils in past, but they were a little distractingly crunchy. I don't know if this pomegranate was more ripe, but these were sweet and only minimally crunchy. They were downright delicious. I got all the little arils out. There were two whole cups of them. That was one large pomegranate.

Supremed Grapefruit and Pomegranate Arils for breakfast

By the way, in case you didn't know, those little things are not seeds. Arils are a covering for the seed of some fruits. The aril itself is attached in some way to the plant and the seed is inside the aril covering. Mace is an aril to the nutmeg. The cotton fibers are the aril to the cotton seed.

So there I stood, tasting how sweet those little arils were and thinking I had planned to have a grapefruit for breakfast. I decided to have both. I supremed the grapefruit segments and put some pomegranate arils on top. It was, I believe, one of the prettiest breakfasts I have had.


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.