Happy New year Readers once again.
Winter times are when your body needs that extra fat and energy to keep your body warm. Often we need our soul also to be warmed as does our body. Winter combined with drizzle is the time perfect for fried snacks.
In India we have the culture of these freshly fried snacks along with evening tea especially during the winter and rainy season. It’s time when your senses transports you to a different mood. An elated spirit with some romance flowing out of you. I’m talking about myself. I become extra romantic, some music in the background and a nice view from your apartment is all it takes you to have that extra peace, serenity and love bubbling in oneself. A precise sense of happiness totally overwhelm you right?
Now to double that elation I have come up with this fried cute samosas which is a fusion version. The holy trinity of onions, ginger and garlic is the base as always. Mushrooms and Feta along with a generous amount of parsley, supplemented with some potatoes and mint makes this East meets West dish.
I call myself a die hard foodie. The foodie in me wakes up often when I see interesting dish made by some chefs or home cooks, or when I scroll through cook books or magazines. Cooking is a form of relaxation and enjoyment for me. But above all the foodie in me urges me to keep experimenting new stuff.
Fusion is one area where I like to play a lot. This samosas were an instant hit and I feel this is one of them best fusion dish I have created. The umami flavor of mushroom when blended with the salty and creamy ricotta cheese, transforms these samosas into a terrific bliss for foodies. Every sense of yours are evoked with the tastes of onion, chili, garlic, ginger, parsley, potatoes and mint.
Healthy versatile mushrooms are an excellent addition to your plate. Hearty meaty mushrooms are an economical and nutritious way to augment any meal. Hence this is called a vegetarians meat. Mushrooms are low in calories (one cup of raw sliced mushrooms has about 20 calories) and high in vitamins and minerals. A source of potassium, mushrooms can provide selenium and copper, depending on the variety. They have three B-complex vitamins: riboflavin, niacin and pantothenic acid, which help release energy from the fat, protein and carbohydrates in food.
Mushrooms also can be excellent sources of vitamin D if they have been exposed to ultraviolet light right before or after harvesting. Mushrooms provide plenty of opportunity in the kitchen. This is one vegetable you’re better off cooking as it releases more of the nutrients. Try grilling, stir-frying and sautéing to limit fat.
Choose mushrooms with a firm texture, even color and tightly closed caps. They can be refrigerated in a paper bag for up to one week, but they’re best used within a few days. Before preparing them, brush mushrooms off with your finger then rinse and pat dry with a paper towel (do not soak them). Some mushrooms, like shiitakes, should have their stems trimmed before cooking.
There are more than 2,000 varieties of edible mushrooms in all shapes, sizes and textures, but never eat mushrooms in the wild that you don’t know are safe — some are poisonous. (Input source: https://foodandnutrition.org/july-august-2013/mushrooms-taste-earth/) Mushrooms in any form is delectable for me and my family. So those of you who are hesitant to use these
The earthiness of the mushrooms is further enhanced with addition of ricotta. Ricotta is a soft firm cheese which literally means recooked. This grainy textured cheese is mainly used in Italian desserts. It is extensively used in salads and preparation of certain kinds of dishes like cannolini, in pizzas, pastas and dumplings.
Ricotta and mushroom when combined with the Indian spices impart an earthy, rustic and rich flavor which can be devoured to ones utmost satisfaction. When you make the crushed ginger garlic chilies mixture, use garlic more. Ginger should be half of garlic and chilies according to the heat level you prefer. I added in 6 spicy green chilies. None of the flavors should over power the taste of feta and mushrooms. But one thing which you should take care of is that every bite, one should get to feel the crispy bite of onions and the fragrance of parsley.
When making the dough, add the oil first and crumble a bit. Add water slowly to make a smooth pliable at the same time firm dough. I used between 200-250 ml water. This may vary according to the flour used.
I would suggest you all try this whenever you are free. Weekend is nearing, and what better way than to fry these tiny samosas which are a perfect pair with your evening tea.
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Wash, pat dry the mushrooms and quarter it. Peel and cut the potato into small cubes.
Add the flour, salt, bicarb and oil into a bowl and mix and n crumble.
Add water slowly and form into a smooth pliable but firm dough. Rest for half an hour by covering.
Shallow fry the potatoes till browned and drain on a kitchen towel.
Heat a pan with oil and sauté the onions till pink but should remain crisp.
Add the ginger garlic chillies crushed and sauté till fragrant. Add the Mushrooms and cook till dry but should remain moist.
Add the potatoes and mix and cook for further 3-5 minutes.
Add the pepper powder, salt and mint, combine further cook for couple of minutes.
Finally add the parsley and integrate thoroughly and cook for a minute and take it out of the stove.
Rest for 5 minutes so as to allow the temperature to lower down a bit.
Pop in the ricotta and incorporate well.
Make lemon sized balls out of the dough. Roll out into thin sheets in a proper circle.
Cut into 4. Place a small amount of filling in the Center and fold the edges first and the lower part last forming into a triangle. Stick the edges with water.
Deep fry in oil till golden and crisp.
Enjoy with hot sizzling tea.