Chicken Jalfrezi with Basmati Rice

This is a dish I order frequently at Indian Restaurants because I can get it without Yogurt.  I so love Indian flavors, but I just can't do that much dairy and if I'm going to do dairy, I will save it for Butter Chicken. Anyway, I decided to make it at home tonight and I'm so glad I did. For those of you who haven't had this dish, it is a mix of Chicken with Peppers, Onions and Tomatoes. I cut the Chicken, Onions and Peppers into smaller pieces than usual but I don't like picking up big chunks. This dish is seasoned with an assortment of warm spices that is part of the magic of Indian food and my favorite seasoning in it is the Kashmiri Chili Powder.  Now, I can't eat really hot food, so I toned this one down and I changed the Green Peppers to Yellow and Orange as I like them so much better. And, instead of hot Green Chiles, I used just two little Red Jalapeños with the seeds and membranes removed. I also leave them in half so I can pick them out. I know - I'm a lightweight!  Of course, you can add more Chili Powder and hotter Chiles to your taste, but I need to feel my tongue when I am done eating and I hate to sweat!  You can also add Yogurt if you like creamy sauces at the end.  So, this is a very moderate version that is simply so delicious!  I've been trying to add more warming foods to my diet and this dish fit the bill. It's really a kind of Indian stir fry and it tastes even better the next day, if there is any left over!

Chicken Jalfrezi with Basmati Rice

For Chicken:

1 pound of boneless, skinless Chicken Thighs

a 2" piece of Ginger, peeled and grated

4 small or 2 large Garlic cloves, peeled and grated

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon Turmeric

1/2 teaspoon Garam Masala

1 teaspoon Salt

2 Tablespoons of Ghee for stir-frying

Cut the chicken into cubes about 3/4 - 1".  Place the pieces into a bowl and add all the other seasoning ingredients. Mix thoroughly and cover and place in the refrigerator to marinate for at least 2 hours.

For Sauce:

2 Tablespoons Ghee

2 small Onions, chopped roughly

10 small Yellow and Orange Peppers or 2 large Red, Green, Yellow or Orange Peppers cut into small pieces (about the same size as the Chicken)

2 Red Jalapeño Chiles top cut off, cut in half and seeds and membranes removed

4 - 5 Roma Tomatoes stem end removed and chopped coarsely

1/2 teaspoon Salt

2 - 3 Tablespoons Kashmiri Chili Powder

Optional:  1/4 cup Yogurt + additional 1/2 teaspoon Salt

Heat the Ghee in a large frying pan and add in Onions, Jalapeño Chili halves and Peppers. Cook until the Onions and Peppers soften. Add in the Tomatoes and cook for about 10 minutes or until the Tomatoes have softened into a sauce. Remove to a bowl.

Heat the additional 2 Tablespoons of Ghee in the frying pan and add in the Chicken. Cook until lightly browned on one side and then turn, browning the other side as well. Then stir and cook until the Chicken is no longer pink. Add the sauce back in and reduce to a simmer and cook for 10 minutes or until chicken is cooked and still tender.  If using Yogurt, add it off the heat and stir until mixed in thoroughly.  Serve over Basmati Rice.

Basmati Rice

1 cup Basmati Rice, rinsed and drained

1 3/4 cup Water

1 heaping Tablespoon of Ghee

1/2 teaspoon Salt

Place all ingredients in a small pot and bring to a boil over high heat. Cover and turn down to a simmer and cook for 20 minutes. Remove from heat and let sit for an additional 10 minutes. Fluff with a fork before serving.

Five Element Analysis

Chicken belongs to the Wood Element. The Tomatoes, Peppers and Chili Powder make sure that the Fire Element is fully present. All of the Spices and Ghee along with the Ginger and Onions and Garlic make sure contribute a lot of the Metal Element and the Rice adds even more. This meal is missing the Water Element so an Eggplant dish would be a good side and the Earth Element is also not present, so plan on serving a sweet dessert to creat a balanced Five Element meal!

Persimmon Halwa

Not too long ago, I had a great Carrot Halwa at my local Indian restaurant. It was part of the buffet and I was really surprised by how good it was. I actually thought it was Persimmon at the time. I wanted to make it at home, but I still have this thing about cooked carrots and couldn't get myself to do it. Then I realized that I had some slightly overripe Fuyu Persimmons and if I'm going to eat them out of hand, I want them crisp. I  thought about making a Persimmon Bread with them, but then I got the notion to actually go ahead and make Halwa with them.

Halwa is an Indian term for sweet or dessert and the kind of Halwa I'm talking about is a pudding made out of all sorts of different ingredients. In the Fall and Winter, it is served hot and the main spice is Cardamom. It is rich and creamy and absolutely delicious. I used Ghee and Almond Milk and honestly, it probably would have been even richer with Cream, so if you can use Cream, I'd try it. If you want to be authentic, as I've never seen Persimmons used before in Halwa, make it with 1 pound of grated Carrots, but be sure to  increase the cooking time and double the amount of Ghee, Almond Milk (or Cream) and Sugar. I like my pudding to have some texture so I left the Persimmon a little chunky.  Cook it for longer and mash it if you want it smoother. 

Persimmon Halwa is very easy to make and can be made very fast so it's just perfect for a last minute dessert. And, Persimmons are sweet enough so that very little sugar is needed. I was always told that Persimmons were good for coughs, so I am hoping they will do their magic for me that way too.  I was so happy with this luscious and exotic dessert!

Persimmon Halwa 

4 Fuyu Persimmons

4 Tablespoons Ghee

1/4 cup Almond Milk (or Cream)

2 teaspoons up to 1 Tablespoon Sugar to taste

1/4 teaspoon ground Cardamom 

4 Tablespoons slivered Almonds - 1 Tablespoon per serving

Cut the Persimmons in quarters, removing the stem end and peel. Then chop it up.  Melt the Ghee in a frying pan over medium heat and add the Persimmons. Cook until the Persimmon is soft and hot and the color has gotten lighter, about 3 minutes. Add in the Almond Milk and cook until the liquid is mostly gone, about 5 minutes. Then stir in as much sugar as you like (I used only 2 teaspoons) and continue to cook until the sugar is mixed in fully and the Halwa gets sticky and thick, about 2 -3 minutes. Stir in the Cardamom and remove from the heat. Divide into 4 bowls and sprinkle slivered Almonds over each. Serve hot or warm.

Five Element Analysis

In Chinese Medicine, Persimmons are thought to clear heat and lower Blood Pressure. They are also supposed to be very good for your complexion as well as helping to relieve coughs.  Their lovely heart shape and red color shows that they are a fruit that belongs to the Fire Element so in this dish that element is covered. The Cream if you use it, the Ghee and the Cardamom contribute the Metal Element and the Almond Milk, Almonds and Sugar make sure the Earth Element is represented too. This would be a lovely dessert to serve with a Water food like Fish as a Main Course with some Green Vegetables served with it to bring in the Wood Element, creating a balanced Five Element meal.  

Chicken with Tomatoes, Coconut and Indian Spices

Although I want to make authentic foods from the regions of the world they come from, I sometimes have to adapt ingredients because of my food intolerances. Indian food is one of the cuisines that I love, but I need to be careful not to eat it too often because of all the Yogurt and Cream that is used. So, the other night I took a recipe for Indian Chicken and used Coconut Milk instead and I loved it.  The recipe was from my friend Deirdre who is an amazing cook and she is especially good with Indian food. This dish involves marinating Chicken overnight in Yogurt (although I used Coconut Milk) combined with Indian spices and Lemon. The next day, I baked the Chicken and then added it to a sauce that I made with the rest of the Coconut Milk along with canned Tomatoes and Indian Spices. I thickened the sauce with Almond Flour.  I also added slices of Asian Eggplant and it was divine!  I served it with Buttered Basmati Rice and couldn't eat enough!  This recipe may not be authentic, but it delicious - rich and creamy and exotic with spices. If you'd rather use Yogurt, of course you can and it will be much more authentic, but I'm going to make this dish over and over again just this way!

Chicken With Tomatoes, Coconut and Indian Spices

1 pound Chicken Tenders or Boneless, Skinless Chicken Thighs, cut into bite size pieces

1 can Coconut Milk (divided in half)

1 Tablespoon Turmeric

1 inch piece of Ginger, minced or grated

2 Garlic Cloves minced

Juice of 1 lemon

Mix marinade in a food processor or blender and combine with the chicken in a container that seals. Place in the refrigerator for several hours or overnight.

The next day, heat the oven to 350 degrees. Remove the chicken from the refrigerator and pour into a baking dish. Bake for 20 minutes and remove.

For Eggplant:

2 Asian Eggplants (Japanese or Chinese - long and slender) sliced into rounds and cut in half agin to make half moons if too large

3 Tablespoons Ghee

1/4 teaspoon Salt

Heat a frying pan and add the Ghee. Then add the Eggplant and sprinkle with the Salt. Cook until the Eggplant is soft, turning frequently and add to sauce. 

For the Sauce:

2 Tablespoons Ghee

1 Onion, chopped

2 Garlic Cloves, minced

1 14 ounce can of chopped Tomatoes

1/2 teaspoon Cinnamon

2 Tablespoons of Garam Masala

1/4 teaspoon Cayenne Pepper or Kashmiri Chili 

Remaining Coconut Milk (scant 1/2 cup)

1/2 cup Ground Almonds

Heat Ghee in a large frying pan and add the Onion and Garlic and Spices.  Cook until the Onion becomes translucent and soft.  Then add in the Tomatoes, Coconut Milk, Eggplant and Salt, bring to a boil. Then add in the Chicken and the strained juices from the pan and turn the heat down to a simmer. Cook for 10 minutes then add in the Ground Almonds to thicken. Serve with buttered Basmati Rice.

For Garnish:  Fresh chopped Cilantro

Five Element Analysis

Chicken belongs to the Wood Element, so that element is covered. The Tomatoes and Cayenne contribute the Fire Element. The Eggplant brings in the Water Element and the Coconut Milk makes sure the Earth Element is present as well. And finally, the Spices, Cilantro and the Rice add in the Metal Element. This ends up being a balanced Five Element dish!

Marinated Chicken with Indian Spices

I love Indian flavors and this is one cuisine that I am cooking from on a regular basis. I think that Indian cuisine brings and blends spices like no other. Because I have only been exposed to Indian restaurants that have been Americanized or made more British, I am always seeking authentic Indian recipes. Recently, I was doing a decluttering of my entire house and started to go through old cookbooks. I gave away only a few, but in the course of evaluating them, I ran across my first Indian cookbook, which was Madhur Jaffrey's first cookbook, An Invitation to Indian Cooking. My copy of it is almost falling apart and I have taped together the paper cover several times. One of the recipes that I have made many times over the years is her Marinated Chicken. Of course I had to adapt it to my tastes as  I simply can't handle very hot foods.  So, I changed her recipe so that it less spicy. This dish has never failed to please my guests or kids. The secret is in marinating the chicken for a long time. I use Chicken Thighs, although the original recipe calls for breasts, but I think the Thighs turn out a lot juicier. I also bake the Chicken instead of broiling it. I think the reason I like this recipe so much is that at that time I found this one, a favorite way of making chicken was to marinate it in Wishbone Italian Dressing. When I first made this, I thought it was so much more delicious than any chicken I had ever had! It's been a favorite recipe ever since. The marinade becomes almost like a crust on the chicken. It is so good that I encourage you to make it too. Thank you to Madhur Jaffrey!

Marinated Chicken with Indian Spices

6 Chicken Thighs, bone in and skin attached 
1 large Onion, peeled and chopped
2 large cloves of Garlic
1 chunk of Ginger, about 1 inch square, peeled
1 Serrano Chili, stem end removed, cut in half (and seeds removed if desired)
1/2 teaspoon Cumin Seeds, crushed
1 1/2 teaspoons ground Coriander
1/4 cup White Wine Vinegar (I used Trader Joe's White Balsamic)
1/4 cup Vegetable Oil
1 teaspoon Salt
1/8 teaspoon Fresh Ground Pepper

Combine Onion, Garlic, Ginger, Chili, Cumin, Coriander, Vinegar, Salt, Pepper and Oil in a Cuisinart (or other food processor or blender - you can also use a stick blender). Blend into a smooth paste.  Place marinade in a large Ziploc bag and add in chicken. Seal and turn over several times to coat the chicken. Place plastic bag of chicken into a bowl and put in the refrigerator to marinate - turning at least half way through. Marinate for up to 24 hours and at least 2 to 3 hours.  

When ready to cook, preheat your oven to 400 degrees. Line a baking pan with parchment and place chicken pieces on it.  Spoon the remaining marinade on top of each piece of chicken. Cook for 50 minutes. Then turn the heat to broil and cook for an additional 5 minutes or until the top gets crispy and browned, being careful not to burn it. 

Five Element Analysis

Chicken belongs to the Wood Element and the vinegar in this dish adds even more Wood.  The Serrano Chili contributes just a little bit of the Fire Element and the Cumin and Coriander along with the Garlic and Onion bring in the Fire Element. The Earth Element is missing as is the Water Element, so a Salad for the Fire and an Eggplant dish for the Water would be good side dishes and a sweet dessert would round out the Five Elements.

Eggplant Bharta

I like Eggplant cooked in many ways and had a version that I particularly liked at a local Indian restaurant. So I decided to recreate Eggplant Bhurta at home. Even though they didn't give me their recipe, my version turned out really well. My only clues were that I could taste the Cumin and I could see the Turmeric. I also knew that as with many Indian dishes I like, it contained a combination of Garlic, Onion and Ginger along with some hot Chili. So, I roasted the Eggplant in the oven and then combined it with those ingredients and served it with Chicken Marinated in Spices (next post) and Saffron Rice. It can be made ahead and I think it tastes even better when the flavors have time to meld. It was delicious and was perfect when mixed with the rice! I think it would be good as a dip or spread on crackers too.

Eggplant Bharta

1 Large Eggplant

2 Tablespoons Oil

1/2 teaspoon Cumin Seeds

1 medium Onion, chopped into small pieces

2 Garlic Cloves, minced

1/4 inch by 1 inch slice of Ginger, grated or minced finely.

2 Medium Tomatoes, diced

1/2 teaspoon ground Coriander

1/2 teaspoon Turmeric

1/2 Serrano Chili, minced fine

1/2 teaspoon Salt

Preheat oven to 450 degrees. Place Eggplant on a baking sheet and cook until it is very soft and the skin begins to blacken - about 30 - 40 minutes. Remove from the oven and let cool. Cut off the stem end and peel away the skin from the flesh. Chop the Eggplant and place in a bowl.

Heat oil in a frying pan and add in the Cumin Seeds until lightly browned. Then add in the Onions, Garlic and Ginger. Cook until the onion is tender and add in the Turmeric and Coriander. Then add in the Tomato, Serrano Chiles and Salt. Cook until the Tomatoes soften and become a paste. Then add in the Eggplant and cook for 5 - 10 minutes, stirring often.

Five Element Analysis

Eggplant is one of the few Water Vegetables so that Element is covered. The Serrano Chili brings in the Fire Element along with the Tomatoes. The various Spices, Onion and Garlic contribute the Metal Element. Ginger, which adds the Metal Element too along with a bit of the Earth Element since it is a rhizome. But the Earth Element is deficient so this dish goes well with Earth foods, like Root Vegetables or Okra or Beef to create a Five Element balance.

Black Lentil Soup with Indian Flavors

You know those days when you have no idea what to cook? It's times like that when I get the most creative, as I have to mine my pantry and refrigerator vegetable drawers to create dinner. Last night, I had completely forgotten to prepare anything, I looked over at my jar of beautiful little Black Lentils and thought that it was time to use them. They are very tiny and are often called Beluga Lentils since they look so much like Caviar.  Lentils are part of the Pulse family and are high in protein, iron and other minerals too. They are considered one of the world's best foods.  

So, I made soup. As last night was the first rainy night we've had it Seattle for a while (really!), I was in the mood for something warming so I used Indian Spices. I also ended up using Chicken Broth to enhance the flavor, but this could just as easily become a Vegetarian soup with a good Vegetable Broth or just plain water instead.  It took only one hour to cook and I topped this beautiful and delicious with some caramelized Shallots because they brown up so nicely. And then I sprinkled on some chopped Cilantro before serving. It was so good - creamy, lightly spiced, definitely warming.  Now I have another soup to add to my repertoire.    

Black Lentil Soup with Indian Flavors

2 cups Black Lentils, rinsed and drained

2 Tablespoons Butter

1 medium Onion, chopped

2 Garlic Cloves, minced

2" piece of Ginger, peeled and grated (or minced)

1 teaspoon ground Coriander

1 teaspoon Ground Cumin

1/2 teaspoon Garam Masala

1 14.5 oz can Chopped Tomatoes

8 - 9 cups diluted Chicken Broth (or can use Vegetable Broth or just Water)

Salt to taste

Topping:  2 large Shallots sliced cooked in 2 Tablespoons Butter until Caramelized 

1 cup of loosely packed Cilantro Leaves, chopped

Put a large soup pot on the stove and heat the butter until melted. Add the Onions, Garlic and Ginger and stir until onions are softened. Add in the spices and cook until they change color by getting darker. Add in the Black Lentils, the Tomatoes and the Broth.  Cook for one hour.  Add additional Broth or Water if the soup gets too thick. Season to taste with salt.

When done, cook the Shallots in butter until Caramelized, stir them into the soup and top the soup with Cilantro to serve.

Five Element Analysis

Lentils belong to the Earth Element so this is a primarily Earthy food. But the spices, Garlic, Onions and Shallots contribute the Metal Element.  Since it is a soup, it is intrinsically Watery and the Wood Element is represented by the Chicken Broth. The Tomatoes bring in the Fire Element  so this then becomes a balanced bowl of soup!

Okra and Onion Pakoras

I found a wonderful Indian grocery store today with lots of wonderful vegetables and spices and they had lots of fresh Okra and I also picked up some Chickpea Flour called Besan.  So I decided to make one of my favorite Indian Restaurant appetizers - Pakoras. I have been holding onto a recipe that was given to me by an Indian friend that I've really been wanting to try.  Pakoras are Indian fritters and usually contain a variety of vegetables although I usually see potato and onions in most of them. I decided to add in Okra along with the onions and also tossed in some minced Serrano Chili and Cilantro.  My friend's recipe was very simple, so I added some more spices. I fried them up and served them with Tamarind and Tomato Chutney. They tasted like a cross between Onion Rings and fried Okra - both of which I loved.  They were incredibly good!  And, they were very easy to make. As an added benefit, they are also Gluten Free.  If you are a fan of the Pakoras served at Indian buffets, try making the at home instead.  I'll be making these again and again....

Okra and Onion Pakoras

1 pound Okra, stem ends removed and cut into small rings

1 small Onion, chopped

1 Serrano Chili, stems removed, deseeded and minced

1 cup of Cilantro leaves and tender stems - loosely packed and then minced

1 cup Chickpea Flour (Besan)

¾ teaspoon Salt

¼ teaspoon Cayenne Pepper

1 teaspoon Ground Cumin

Pinch of Asafoetida - Optional

¼ teaspoon of Baking Soda

1/2 - 3/4 cup water

Oil for frying (about 2 - 3 inches deep in your pan)

Serve with Tamarind Chutney or Tomato Chutney (I like the SWAD brand) 

In a large bowl, mix together the Chickpea Flour, Salt, Cayenne Pepper, Asafoetida and Baking Powder. Stir to mix well.  Add 1/2 cup water and stir to make a thick batter.  Add up to an additional 1/4 cup.  Add in the Okra, Onions, minced Chiles and Cilantro in a big bowl. Let sit for 20 minutes.

Turn oven to 250 degrees and line a baking sheet with paper towels. Then heat up a Wok and put in oil to reach 2 - 3 inches.  When oil is hot, drop in about 4 fritters - approximately 2 teaspoonfuls of mixture each and fry until dark golden brown on both sides.  Put on paper towels in the oven and do the next batch adding them to the baking sheet until all are done. Serve hot with Tamarind and Tomato Chutney. 

Five Element Analysis

Chickpeas are a bean so they belong to the Water Element. The Okra contributes the Earth Element and is a mucilaginous food that is very good for the digestion.  The Onions add in the Metal Element and the Cumin and the resinous Asafoetida add even more.  The Cayenne Pepper, the Serrano Chili and the Tomato Chutney bring in the Fire Element and the sourness of the Tamarind brings in the Wood Element.  This then becomes a balanced little snack!

Chana Masala - Spicy Indian Chickpeas in Tomato Sauce

You will probably see that I’ve been on an Indian kick and will soon be moving into cooking from another ethnic culinary tradition. But I had to share with you this recipe first. I first made Chana Masala for my vegetarian stepson and at the time, he was not eating any onions and garlic so I used Asafetida instead.  That is a resin from India that has a mild oniony flavor, but when I made this same dish with onions and garlic, I didn’t look back. To me, they add so much depth to the flavor. I love the spiciness of this dish and I don’t usually go for spicy foods, but it is a very balanced heat and if you serve it with rice and a yogurt cucumber salad, the heat really enhances the flavor. I like it with a little more sauce than is traditional. It is often quite a dry dish when authentic.  But this version is a brightly tangy dish with chewy chickpeas and a smooth spicy sauce. I took the picture before I added the cilantro, but do add it if you like it as it adds lovely contrasting color and some good flavor too. Chana Masala is one of my favorite Indian dishes and it may become one of yours too!

Chana Masala – Spicy Indian Chickpeas in Tomato Sauce

 3 Tablespoons Ghee or Butter

1 large onion, chopped


1 large clove garlic, minced


1 inch chunk of fresh Ginger, peeled and grated or minced very fine

1 Serrano Chili, deseeded and minced


1 Tablespoon ground coriander


1/2 teaspoon Cayenne Pepper

1 teaspoon Turmeric


2 teaspoons ground Cumin

1 15-ounce can of whole Tomato Sauce 


2 (15 oz) cans Chickpeas, drained and rinsed


1/2 teaspoon salt or more to taste


Juice of ½ of a large lemon or whole small lemon

Heat Ghee or Butter in a large skillet until melted. Add Coriander, Cumin, Cayenne and Turmeric - cook just for a minute or until you can smell the spice.  Add in the onion, ginger and garlic.  Cook until onion softens.  Add in the Serrano Chili, the Tomato Sauce and the Chickpeas. Bring to a boil and then turn down heat low and simmer uncovered for 10 minutes. Taste and season with salt and squeeze in lemon juice – stir and serve garnished with Cilantro leaves. 

Five Element Analysis 


Chickpeas are part of the bean family so they belong to the Water Element. The Metal Element is strongly represented by all of the spices and the garlic and onion. The Fire Element also has strong representation from the Tomato Sauce, Cayenne Pepper and the Serrano Chili. The Wood Element is represented by the lemon juice and the cilantro leaves.  Only the Earth Element is lacking so serve this dish with another Earthy food like an Indian Cucumber Salad to balance out the meal. 

Indian Creamed Spinach

I love the Indian dish, Saag Paneer, but can't do the cheese so I have sometimes made it substituting various things like little squares of tofu or potatoes to make it look authentic.  But to be perfectly honest, the thing I love most about this dish is the spinach itself - it's soft, creamy and unctuous with that little hint of Garam Masala that makes it exotic and the touch of Cayenne Pepper that gives it slight bite.  So, now I just make the spinach without anything else.  It's a wonderful side dish, especially served with a steak in place of the usual Creamed Spinach.  I make it with Lactaid Milk and if I want to make it really creamy, I will use real cream as it has a low lactose content too.  It's also lovely served over rice or folded into a flatbread or even made into a dip if you add more cream.  It's really such a wonderful way of eating spinach.  And, once you make this version, you may never go back to regular Creamed Spinach again!

Indian Creamed Spinach

2 heads of Spinach, washed and large stems removed

2 large cloves garlic, minced

½  inch chunk of fresh ginger, peeled and minced

1/2 teaspoon salt

1 Tablespoon water

¼ teaspoon Garam Masala

1/8 teaspooon Cayenne Pepper

1/3 cup whole milk (or cream if you like it richer)

1 Tablespoon Ghee (or butter)

Chop spinach into small pieces and set aside.  Take the garlic and ginger and put into a Mortar with the salt and water and grind with the pestle until you have a smooth paste. 

Heat ghee (or butter) in a frying pan.  Add in garlic and ginger puree and cook for just a few minutes.  Add in the chopped spinach.  Cook until the spinach wilts.  Add in the milk (or cream), Garam Masala and Cayenne Pepper and cover for 10 minutes, stirring often.  Spinach should be soft and smooth. Season to taste and add more salt if necessary.

Five Element Analysis

Spinach is a Wood food so that element is covered.  The garlic, ginger, Garma Masala and the milk (or cream) add the Metal Element. The Cayenne Pepper brings in just a hint of Fire, but that element needs support. So, serve this dish mea with something fiery such as another spicy dish and you need to make sure you also add in a Water food and an Earth food to create a balanced meal. I served it with Peppercorn Crusted Steak, which is an Earth meat with a Fire Space and I served some eggplant too, which added in the Water Element. 

Samosas and Boulani

My older son loves ethnic food as much as I do and recently requested that I make Boulani. We used to have these at our Afghani friend's house when he was a child in California and has never forgotten how much he liked them. I liked them too and also appreciated them because it was one of the only ways I got my son to eat spinach! These are usually either made from potato or spinach and use coriander (cilantro) and green onions as flavorings. So, I pulled out the recipe I was once given and decided to make them. However, I put the potatoes and spinach together and liked them even better. I've always thought that they were an interesting variation on Chinese dumplings and Indian Samosas.

Actually, almost every culture wraps things in dough and makes some kind of turnover with the fillings varying depending on the local ingredients. I've always loved eating things with my hands and appreciate small bites of things - "taste treats" as one of my friends calls them. As I had extra potoatos and spinach left over, I decided to use some Indian spices and made a batch of spicy Samosas too. I used Wonton wrappers and made them all small although my friend traditionally used Eggroll wrappers for the Boulani and made bigger ones. Of course, using Wonton wrappers isn't very authentic to Indian cuisine and if you are a purist, you may want to make your own wheat dough. But, I really like the convenience of the premade wrappers and the way they crisp up so well. Both the Boulani and the Samosas would be great appetizers for a party. We couldn't decide which ones we liked better. My son likes to dip things into sauce and he used an Indian chutney as I didn't have any yogurt to make a yogurt sauce (yogurt, garlic, mint and salt). But I like them plain as I so appreciate the taste of the spices. Let me know what you think.

Spinach and Potato Boulani

1 bunch green onions

1 bunch fresh spinach

1 bunch of cilantro

2 medium potatoes - preboiled in their skin

2 teaspoons ground coriander

1/8 - 1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

Salt and Pepper to taste

1 package of Egg Roll Wrappers or 2 packages of Wonton Wrappers

Vegetable Oil

Small bowl of water

Wash green onions, trim ends and slice into small rounds. Wash and drain spinach. Pick off large stems and chop into small pieces. Wash cilantro and pull of leaves and chop finely. Mix together in a small bowl with spices. Peel potatoes and dice and mix into vegetable mixture.

In frying pan, heat 1 Tablespoon of oil and add vegetable mixture and cook only until spinach wilts slightly. Season to taste with salt and pepper. Remove from heat and let cool.

When filling is cool, lay out a piece of wax paper and place wonton wrapper down like a diamond . Put in about 1heaping teaspoon of filling in one half at the point closest to you. Wet the wrapper all along the edges and fold over to make a triangle. When you have enough for one panful start cooking or wrappers will start to stick to the paper. Repeat.

Heat 1 Tablespoon of oil in frying pan over medium heat and place Boulani in pan and brown on each side. This only takes a few minutes. Remove to Plate covered with a paper towel. Cook the next batch. Serve with dipping sauces of your choice.

Samosas

2 medium potatoes - boiled in their skin

1 bunch spinach

1 small onion chopped

1 serrano chili, deseeded and minced

1 inch piece of ginger, peeled and minced

2 garlic cloves minced

1 Tablespoon of ground cumin

1/2 teaspoon of turmeric

2 Tablespoons of Butter

Salt and Pepper to taste

Small bowl of water

Vegetable Oil for cooking

Wash spinach and remove stems, chop into smaller pieces. Peel potatoes and cut into small pieces about 1/4 inch. Heat frying pan and add cumin and turmeric and cook stirring until you smell their frangrance and they darken slightly. Add the 2 Tablespoons of butter, onions, chili, ginger and garlic and cook until the onion is soft. Add potatoes and spinach and cook until spinach wilts. Add salt and pepper to taste. Let cool.

When filling is cool, lay out a piece of wax paper and place wonton wrapper down like a diamond . Put in about 1heaping teaspoon of filling in one half at the point closest to you. Wet the wrapper all along the edges and fold over to make a triangle. When you have enough for one panful start cooking or wrappers will start to stick to the paper.

Heat 1 Tablespoon of oil in frying pan. Add enough Samosas to fill pan leaving space to turn them. Brown them a few minutes on each side until they are golden brown. Remove them to a plate covered with a paper towel. Serve with dipping sauces of your choice.

Five Element Analysis

These are snacks or appetizers and not meant to be a full meal, so other dishes should be added to create a Five Element balance. In the Boulani and the Samosas, the potatoes bring in the Earth Element, the spinach adds the Wood Element as does the wheat flour of the wrappers. The Fire Element is represented by the spicy Seranno Chilies and the Metal Element is represented well by all of the spices and the onion and garlic. The only element that is deficient is the Water Element so serving these snacks with some kind of bean dip or eggplant dip would be a wonderful way to create a balanced Five Element spread. And don't forget to serve with tea for more Fire.