Day 12 ‘Get Your Jelly On’: Baked samosa with yoghurt dip

Baked samosa with yoghurt dip

Colours of India ~ Baked samosa with yoghurt dip

* This post is part of  the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *

UPDATE:

Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:

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Since coming up with our Cuisines of the World journey, this competition has become a lot more interesting for us because it has forced us to do research of our own while coming up with our daily recipes.

Although we are quite familiar with some of the major cuisines of the world due to living in a cosmopolitan city like Sydney, it has been a fascinating first twelve days as we delved into new information about ingredients, cooking equipment, people, chefs, food history and most interestingly, the culture of these major cuisines how food has influenced a major part of people’s lives.

Personally, I have found it extremely rewarding to read more about food culture of France, Italy and Spain where we have already introduced some ingredients which are such an important part of everyday life for people in these countries.

After twelve days, we believe the Royal Selangor jelly mould is not only about making jelly.

Perhaps, it should not even be called a jelly mould. Out of the twelve recipes that we have put forward (including this one), we have only used gelatin in six of our recipes. The other six recipes took a combination of the ingredients’ own binding elements and using the mould as a steaming or shaping tool to come up with food presentations that take a few steps forward from traditional norms which would otherwise not be possible.

If you are creative enough, the mould can act as a conduit and perhaps even a source of inspiration for you to create something exciting, unexpected, tasty and most importantly challenge yourself to think beyond your own paradigm.

We have been told the mould cannot be used for baking. Is this really true?

Today we bring you to the sub-continent of India to find out with our recipe:

Day 12 : Entree – Baked samosa with yoghurt dip

Crunchy carrots and celery sticks for yoghurt dip

Colours of India ~ crunchy carrots and celery sticks for yoghurt dip

Samosas are usually deep-fried but we wanted a more healthy version and also experiment with using the mould to shape pastry since samosas are usually cone shaped.

Lining the mould using soft pastry is extreme difficult. Therefore, use the plastic sheet cover that comes with each pastry sheet as a guide to shape the pastry on the inside of the mould since the plastic sheet will not stick and is easy to manoeuver.

Use plastic sheet cover to line pastry inside the mould

Use plastic sheet cover to line pastry inside the mould

Mysaucepan handled the pastry for this recipe and as you can see, her first attempt at shaping the samosa looked like the one in the bottom right of the photo below. But by the time she got to her forth one (top right hand samosa), you can see she got pretty good at it.

Brush pastry with egg (First attempt on bottom right)

Brush pastry with egg (First attempt on bottom right)

This is a vegetarian samosa and we found it tasty with the crisp and flaky pastry outside while the cumin seeds and curry powder give the samosa a distinctively Indian flavour. I enjoyed the crunchy carrot and celery sticks with the yoghurt dip too.

Inside of vegetarian samosa with peas, carrots and potato

Baked samosa - crisp and flaky pastry with peas, carrots and potato inside

So, we have found another use for the mould to shape the pastry for baking. It is indeed interesting to discover the other contestants are also using the mould as a martini glass and shaping banana leaves for dessert among many other creative ideas.

Co-incideintally, after we finished plating this dish, I realised the colours on the Indian flag is green and orange! Green to represent Islam while orange is to signify the Hindu religion.

Crunchy carrots and celery sticks for yoghurt dip

Colours of India ~ baked samosa with yoghurt dip

So dear readers, what is your favourite Indian food?

*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:

  • Share our recipes with family and friends on Facebook or Twitter.
  • Like chopinandmysaucepan on Facebook.
  • Follow chopinandmysaucepan on Twitter.
  • Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
  • Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.

Win an Olympus  VG-110 camera

To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.

All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.

If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.

We wish you good health and happy cooking!

Chopinand & Mysaucepan

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27 Responses to Day 12 ‘Get Your Jelly On’: Baked samosa with yoghurt dip

  1. Winston says:

    Love this! Definitely most creative yet! And I enjoy vegetarian recipes a lot so thanks for this. Coolest looking samosa yet! =D

  2. Sissi says:

    I suppose the creators of this mould have largely underestimated the creativity of such excellent cooks as you! I am sure every Indian citizen would be impressed by this flag & cone samosa. My favourite Indian food is… garlic naan. Whenever I go to an Indian restaurant this is the first thing I think about. Maybe because I have never managed to make them really good at home? Give me this and the very hot mango chutney and I will forget all the menu!

    • Chopinand says:

      Hi Sissi,

      Perhaps the initial intention was to make jelly since most of the recipes from the international chefs were jelly. We really think it’s more than just a jelly mould and some creativity will go a long way. We love hot and sourish mango chutney too!

  3. That’s creative! The crust looks crispy, I liked! Oh yeah, while looking at your creations, I thought of one dish that would be suitable for this, “lor mai ka” or glutinous rice dish.

  4. sara says:

    Awesome! I totally love this giant samosa! :)

  5. Baby Sumo says:

    This is so cute! And it looks darn good to eat too :)

  6. This real cute and sounds so healthy too!

  7. Joanne says:

    That recipe is the best! I love it. The little pastry cone is filled with such a surprise.
    My favorite Indian recipe is…. can’t name one in particular but I do love curry.

  8. mycookinghut says:

    Exciting way to use to make samosa!

  9. Fiona Novak says:

    Very innovative! Well done! I love samosos and I can’t wait to try out the recipe.

  10. heidi says:

    This is fantastic!
    Your are kitchen magicians!
    I can’t believe your patience and creativity.
    I love naan bread, and any kind of curry.
    And samosas that are drop dead gorgeous!

    • Chopinand says:

      Hi heidi

      I love your bread recipes. The samosas are really good and we definitely prefer them baked rather than deep fried.

  11. Kimby says:

    Dear Chopinand My Saucepan,

    What a delight to watch your culinary creativity unfold (or unmold… :) — I’m stunned by the ideas you’ve presented day after day — truly a feast, visually and verbally! Your photography and writing have brought these dishes to life, to the point that I can “taste” them, half a world away!

    I also appreciate your respect and enthusiasm for cultures and cuisine — the background information you’ve presented (along with your own creative “take” on a theme) shows your virtuosity in the kitchen. Bravo!

    As for suggestions… if you could come up with a way to invert the mold to bake a chocolate lava cake (with a chocolate dipped strawberry on top?), it would be a culinary coux! (Or a beautiful golden sponge cake filled with custard after baking, with a chocolate drizzle?) I don’t mean to turn your world upside down :) but these were the things that came to mind. If all else fails, a cone-shaped meatloaf with piped stars of mashed potatoes all around (broiled to brown the tops) with roasted or steamed veggies (and your flair for presentation) would be interesting to see. Best of luck to you and THANK YOU for such inspiring dishes!

    • Chopinand says:

      Hi Kimby

      Thank you for your kind words. It has been quite daunting at first but as we got more organised and planned our recipes, things seem to flow a little better. The suggestions are great and we need to figure our how they will fit into our “Cuisines of the world” journey though. We want to be able to present a 3-course meal for a particular cuisine that complements and the recipes are not too difficult to replicate.

  12. This is by far the most creative use of the mold. Great job, I am drooling looking at the photos :)

  13. Very nice! I like samosas a lot so it’s good to see we can use the moulds to shape them too… and the dipping yoghurt could go in the upside down mould to match! Or is that too cheesy?

  14. overalycheemartini says:

    This is such a novel way of using the jelly mold and the samosas look delicious!!!

  15. Carolyn Jung says:

    Oooh, kind of like a funnel-shaped pot pie! Yum!

  16. Oh I love samosas but never cook them because they’re so unhealthy. Love that you’ve baked them. Pastry is my weakness – the buttery goodness. YUM!

  17. Ann says:

    Samosas? You are SO creative and talented! Honestly, I look forward to seeing what you come up with every day!

  18. JasmyneTea says:

    I can’t wait to see what you come up with next, those samosas look amazing! What an original idea!

  19. Cheah says:

    Another creation. For a moment I thought the jelly mould can be used in the oven!

  20. Another wonderfully creative use for the mould! Great stuff.

  21. Last week I made a very similar dish (sort of) but yours are 100x better than mine. I’ve never seen pie with the cone shape! So original… I love how you present it too!

  22. Love this one- it looks wonderful in this shape… and samosas are always delicious.

  23. Sharn says:

    Brilliant! I adore Samosa and yours looks awesome!

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