* 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. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
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
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. Ingredients Half cup green peas Method 1. Marinate the potatoes with the curry powder and cumin seeds for about an hour. Serve Makes 2 samosas
Half cup kipfler potatoes, diced into half centimetre cubes
Half cup carrots, diced into half centimetre cubes
Half cup plain yoghurt
Half an onion, diced finely
1 tablespoon curry powder
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 – 2 teaspoon salt
1 teaspoon white pepper
1 puff pastry sheet
1 free range egg, beaten
1 celery stalk
2. Heat five tablespoon of vegetable oil in frying pan and sautee onions until slightly translucent, then salt, carrots, potatoes and peas.
3. Then sprinkle white pepper and stir in the cumin seeds.
4. Fry the ingredients until they are flavoursome and slightly soft, then set aside and let it cool.
5. Use the mould as a pastry cutter to cut two round sheets of pastry and set aside.
6. Line the inside of the jelly mould with puff pastry and trim out the base.
7. Fill the mould with the peas, carrot and potato filling and seal the base with the round pastry sheets.
8. Remove the samosa from the mould and stand on baking paper. The brush each samosa with the beaten egg.
9. Bake samosa in a 180 C oven until golden brown.
10. Remove from oven, let samosa cool and serve with carrot and celery sticks and plain yoghurt dip.
Tip: Use the plastic sheet cover that comes with each pastry sheet as a guide to line the insides of the mould as it is very difficult using soft pastry to line the mould.
Half cup green peas
1. Marinate the potatoes with the curry powder and cumin seeds for about an hour.
Makes 2 samosas
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.
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.
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.
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.
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