Cooking with an open mind

October 2018“You know, cooks should have open minds. Otherwise how can they learn new things?” ~Tarika K.My niece is so smart! And she’s right too. A good cook is willing to experiment and learn. The reward of an open mind (and kitchen) is a delicious and wonderful meal or dish.Cooking is also an opportunity to slow down and be mindful. Chatting while chopping can lead to bleeding, so be one-pointed. Give your undivided attention to the meal preparation and you will be rewarded with a tasty dish as well as a calmer mind.I love mixing and matching cuisines and my cooking is heavily influenced by California fresh produce and my south Indian upbringing. At a recent meal I set out to impress out-of-country guests with an array of dishes that showcases produce from our Farmers Market as well as my cooking skills.Here is one recipe that wowed the crowd and was as tasty as it was pretty.Samosa Bites.These Samosa Bites are a flavor explosion in your mouth. There is the buttery, flaky filo crust, the savory potato/pea filling and the two or three toppings that add that a certain type of  deliciousness. First there was a tangy sauce from Kerala called inchipully which features bits of fresh ginger in a sweet and sour tamarind sauce. Then a small drop of super spicy fresh-tasting coriander gave a hot bite to the dish. Finally the dish was finished off with some Greek yogurt, flecked with fresh mint, dill and parsley. One bite, so many sensations!Recipe:1 package mini Fillo pastry shells, thawed. (You can easily make these with sheets of Phyllo dough but I opted for the easier pre-made version for this recipe)Potato filling1 large potato, cooked, peeled and mashed lightly½ cup frozen or fresh peas1 small onion¼ cup chopped red, yellow or green pepper2 tablespoons vegetable oil1 tsp. mustard seeds½ tsp cumin seeds1 tsp. turmericA few fresh curry leaves (optional)Salt and fresh pepperHeat oil in a small saucepan, add mustard seeds and cover with lid. When the seeds have popped, add onions, pepper and curry leaves, if using. Sauté until vegetables are tender, about five minutes. Add cumin seeds, turmeric and stir and then add peas. Cook for about 2 to 3 minutes and then add mashed potato and mix thoroughly. Add salt and pepper to taste. Set aside.Coriander Chutney1 large bunch coriander leaves. You can use stems. Wash thoroughly½ cup raw walnuts½ cup unsweetened finely shredded coconut4-5 jalapeno peppers1 small shallot or onion, peeled and cut into quarters½ cup or more hot water to blend2-4 tablespoons vegetable oil1 tsp. mustard seedsCurry leavesUse a blender or food processor and process or blend all ingredients except oil, mustard seeds and curry leaves. Heat oil in a sauce pan, add oil and mustard seeds and wait for the seeds to pop and turn grey. Add curry leaves and prepared chutney. Turn off heat and stir thoroughly. Taste for salt. It will be spicy but will mellow out when refrigerated for a couple of hours. This chutney can be made a day in advance.InchipullyThere are many versions of this exceptional sauce. This is the simplest (and tastiest, in my opinion) version.1 generous knob, size of large lemon, tamarind from a block of tamarind (see note)2 cups hot water. Plus extra ½ cup½ cup fresh ginger, peeled and chopped fine1 green chili2 tablespoons vegetable oil1 tsp. mustard seeds1 sprig curry leaves1 tsp. fenugreek seeds½ tsp turmeric powder2-6 tablespoons brown sugar1 tsp. salt or to tasteSoak the tamarind in hot water for 15 minutes. Using your fingers crush the tamarind and extract as much pulp and juice.  Use a sieve to separate out the pulp from seeds and fiber. Use an additional half cup of water to extract as much pulp from the tamarind paste. Set aside.Heat oil in a pan, add mustard seeds and cover with a lid. Once the seeds have popped and turn grey, add fenugreek seeds, chopped ginger and curry leaves. Let it toast for a minute. Don’t let the seeds burn! Add tamarind water, turmeric powder, salt, 2 tablespoons sugar and bring to a boil. Lower heat and simmer and cook for about 30 minutes. The sauce should be fairly thick. It will thicken more after it cools. Taste for salt and sugar and add more if needed. The sauce should be sour and sweet with a bite of fresh ginger.Yogurt Topping1 cup Greek Full-fat yogurt½ tsp. salt½ cup fresh parsley and/or mint, finely chopped. Dill can also be added½ cup finely chopped fresh cucumberSqueeze of fresh lemon juice, about a teaspoonStir all ingredients together. Refrigerate until ready to use.Putting It All Together!Bake Filo pastry cups according to direction. Cool. Add a generous spoonful of potato filling to the pastry cup. Now add a drop of Inchipully or Coriander Chutney or a dab of both. Finish off with a spoonful of yogurt topping. For best flavor sensation, pop the entire thing into your mouth at once. Close your eyes and savor! NOTE: For best results use tamarind that comes in a block and that has no sugar or salt added. Indian and Middle Eastern stores carry this item. Of course there is always Amazon too.