For those who have been following my recipes & work for a while, or have attended any of my dining experiences, know that I love to create. Using everyday Indian ingredients and traditional home style cooking, I explore new dishes that are healthy, out of the ordinary and fun!Read More
I applaud extraordinary. I smile at eccentric. And I adore weird concoctions.
Chana Masala or Chole is one of the most common and loved dishes of Northern India. It consists of a semi-dry curry made with chickpeas, and seasoned with spicy and tangy spices, simmered for hours. Probably the most common way to devour this delicious dish would be as Chola Bhatura or Chickpea Curry eaten with leavened Deep Fried Bread. Mmmm, it’s hard not to salivate just writing about it. This dish also happens to be really versatile. How you ask? Read on.Read More
"I went far out, in search of vegetables fresh
And came across this farm, where I could've gone insane!
Beets & lettuce, fresh cauliflowers off the ground
Oh my! My excitement remained no bounds.
I set out to chop, sizzle and prepare
A meal that said seasonal, flavorful and rare...
Out came this wonderful soup, chilled to the core
Grapes and Gobi? Yes sir, I present you no bore!"Read More
Here's the truth. I have no idea how I came up with this recipe.
A lazy Saturday lead to me cook up a quick, yet comforting, dinner where I could use up all that was in my fridge (as I was going on holiday soon). I found tomatoes, onions, red pepper, zucchini, some frozen leftover chicken meatballs and a packet of chinese noodles. I love creating recipes with what's on hand, so I decided to use the noodles as a 'spaghetti' base, and create an Indian-inspired spicy sauce with he remaining ingredients to go along. And what could be better than the much loved Butter Chicken?!With a few twists, out came a perfectly balanced and super satisfying Indo-Italian-Chinese fusion that worked in every way, and came together in under 30 minutes.Read More
Pearls, glorious pearls
Infused with spices strong,
A creamy mixture stirs
With flavors that don’t go wrong.
Risotto has a re-birth
In an Indian-inspired home,
On a bed of Korma broth
Far far away from home..“Read More
Today, I decided to cook for myself. Create something selfishly just for our dinner. No guests, no hosting, just us + creativity & presentation. Often when a hobby turns into a career, you forget to indulge in a little of it for yourself. So I sat with my coffee and started pondering over my list of recipes-to-tweak-and-try (yes, I have lists for everything!), and this happened. I doused a moist steamed chicken Siu Mai (a kind of chinese dumpling) with basic Butter Chicken (a popular north indian chicken curry) sauce and served it [to ourselves!] as an appetizer.Read More
“Light & airy, in a bite
You seem like nothing, but have that might
Creamy, oozy, Mmmm.. you sound
Of happiness, smiles, and love newly found
Pop in a few, and those worries run
It’s song and dance, and all things fun
What’re you waiting for, c’mon off you go
Roll up your sleeves, and make a few!”
I have always been scared of puffs. And all things pastry. But these little bites of cloud were very so easy to make, and turned out pretty darn well for my first attempt! Oh, and as always, I filled them with a cardamom flavored chocolate cream for a sneaky indian twist!
Hopefully this post will encourage all those who have been shying away from making puffs, to don that apron and give it a bake.
Puffs (makes 15-18 bite sized puffs)
½ cup boiling water
¼ cup (4 tbsp) unsalted butter
½ cup flour
A pinch of salt salt
2 large eggs
½ cup heavy whipping cream
2 teaspoons cocoa powder
¾ teaspoon brown sugar
2 green cardamom, crushed
Make the filling
Whip the cream till soft peaks form. Fold in the sugar, cardamom & cocoa. Give it another quick whip till the cocoa is well blended. Discard the cardamom skin and refrigerate for at least an hour to get it chilled.
Make the puffs
Boil the water in a saucepan. Add the butter to the water and stir until melted. Stir in the flour & salt, and mix well till the dough starts to come together and a sticky, homogeneous ball is formed (see below).
Remove from heat and add 1 of the eggs. Beat well and let the mixture stand for 3-5 minutes. Add the other egg and, once again, beat well. Let it stand for 10 minutes. Mix for the last time and put the mixture into a piping bag. Snip off the edge of the bag, and put dollops of the mixture on a cookie tray, approximately 2 inches apart. You may use a spoon to do this, but the dough is rather sticky so I find it easier to use a bag!
Pre heat the oven to 375 F and bake for 20-25 minutes, till the crust is light brown and a toothpick inserted comes out clean. Mine were done in 22 minutes.
Cool completely and then fill with a teaspoon of the cocoa cardamom cream. Eat immediately.
You can use a variety of fillings such as banana cream, rum ganache (trust me on this one!), vanilla custard, ice cream (mmm!) or even go savory with chicken or a creamy salad. Let your imagination run wild, and enjoy this light & creamy snack bite-sized snack!