Indian South African Green Biryani

(continued) Chapter 4: Hong Kong (2009-2012)

Some misconceptions are better off remaining so. They make for better stories.

In summer of 2009, I travelled to South Africa for the first time. It was a 5 of us, including the boyfriend and I, and the idea was to have an adventure, to see South African though a natives eye, and also for me to meet the extended in-law family. Gulp. And trust me, this is one big fat extended Indian family we are talking about.

The trip was one of the best I’ve ever had. And whilst it was an amazing holiday, I couldn’t shake off the nervousness of being alone in a foreign country, and meeting those who could possibly be my future extended in-laws. It wasn’t them, it was me. As days grew close to head to Durban, I wore a smile but deep inside twisted every piece of myself to find comfort. I’ll just pretend I like everything. Or seem excited about all their stories. I mean, how bad could it be?

So, we got to Durban, and much to my relief, they were all so lovely and welcoming. But I am an over analyser. And it’s not my thing to be the focal point of all conversations. As the questions grew, I could feel myself melting inwards - I was Indian, but why couldn’t I stomach the insane amount of spice they were used to? Why wasn’t I religious - aren’t all Indians super religious? Why did I not eat sausages for breakfast? …. I ate little, talked a lot, and wondered if I was answering things appropriately. And even though all questions were in good faith, when our friends decided to skip out for a cricket match, I was thrilled. Escape. Even though I didn’t know a thing about cricket (yes, I am not much of an Indian there as well!).

At the match, I revelled in my feeling of freedom and being away from questioning eyes, and enjoyed some well deserved beer. A tad too much i’m afraid. As we headed home, my future mum-in law insisted we ate a little before heading out for the night - Green Biryani she said. I had never heard of it, so I was curious. Plus, it would be rude to refuse. Too much beer (first) + spicy biryani (after) - not recommended. As we headed out for the evening with my boyfriends’ cousins, I couldn’t be more embarrassed of being sick multiple times. What a way to meet the cousins! So much for trying to be the fun, cool girlfriend. And while I think they all coyly knew, everyone, specially all the aunts, passed it off as a stomach bug I had picked up thanks to the excessive spicy food they’d been feeding me. I suppose no one wanted to believe this girl from India could drink. As for me, I chose not to correct them.

After we left Durban and South Africa, I decided to explore the origin of that very Green Biryani. I found out that it’s another much loved staple in the in-law household, and there are many versions of it in South Africa - differing from family to family. It has a strong similarity to the Indian Biryani, but is less laborious (one pot) and has lots of mint (hence the name) + local spices. All in all, I had to learn it.

Today I share that recipe with you. It’s comfort food in a bowl. The original is meant to be quite spicy, so feel free to tone up or down the chillies based on your taste buds. Hope you enjoy it - but please don’t eat it after too much beer! ;)

Ingredients

2 bunch mint leaves (approx 60gm)

1 bunch coriander leaves (approx 30gm)

6-8 green chilies (more if you want it even hotter!)

2 tbsp ginger garlic paste

1 medium onion, finely chopped

1 tomato

1 tbsp cumin seeds

2 cloves

1 bay leaf

2 green cardamoms

1 cinnamon stick (if you don’t have these whole spices, replace with 1 heaped tbsp Indian biryani powder)

1 tsp garam masala

1 tsp red chili powder

1 tbsp coriander powder

2 cups quick cooking or par boiled rice

500 gm chicken breast, cut into small pieces

1/4 cup olive oil

Salt and pepper to taste

Method

Blend together the mint, coriander, green chilies and tomato with 1/2 cup water to make your ‘green paste’. Keep aside.

Wash and rinse the rice and keep aside.

Heat oil in a non-stick wok. Add all the whole dry spices - cumin seeds, cloves, cardamom, bay leaf and cardamom stick (note: if using biryani powder, just add the cumin seeds here, and add the powder with the spices later). Saute for a quick minute till they get fragrant, and then stir in the ginger garlic paste. Cook for another minute, and then add the onions along with a little salt. Sauté till slightly brown.

Now add the ‘green paste’ made earlier, along with all remaining dry spices (add biryani powder at this stage if using). Cook covered for a few minutes, and then add the chicken. Cook covered till the chicken is almost cooked through, and then stir in the rice. Mix well, and add 1 cup water.

Cover and let the rice cook for at least 15-20 minutes on low heat. Feel free to adjust the water (adding a little at a time) if the rice hasn’t cooked and the biryani looks dry.

Once the rice is tender, open cover to remove any excess liquid (if any). Turn off heat, sprinkle some fresh coriander on top and leave covered for another 10 minutes.

Fluff with a spoon, and serve hot. Goes well with a yogurt dip and poppadams!

Butter Chicken Siu Mai

Chapter 3: Singapore (2000-2007 / 2008 - 2009)

Do you think people change?

I have never been sure. What I do know is that circumstances change, and that forces people to adapt.

In mid 2000, I headed to Singapore for university. It wasn’t my dream. I honestly didn’t know what my dream was back then. I also wasn’t the first child in our (extended) family to do so. My cousins had gone to the same university, and my parents heard about it and were impressed by what was on offer. So my brother followed, and then it was my turn. I also never quite wanted to study engineering. But I got a full scholarship, and having no idea who or what I wanted to be, I decided I may as well get a degree abroad, and embrace the adventure. You don’t think too far ahead when you’re 18.

Singapore was definitely an adventure. In more ways than one. Culinary, sensory and cultural. Having been in a boarding school most of my childhood, that amazing little island country gave me the opportunity to be free, explore and grow, in a very safe environment. No longer was there a shield of anything familiar. While intimidating at first, Singapore was easy to settle into, and I was pumped to make the most of this experience!

I started with food. Not cooking, no sir, nowhere near it! Just eating. It took a while to find the dishes, delicacies and flavours that worked for my Indian taste buds, but that repertoire of yum only grew over time. Thinking back, it’s sort of a regret now given the number of pounds I gained in my first year! But I actually never realised I was a foodie before Singapore. In boarding, we ate to live, but in Singapore, I could live to eat. I wanted to try every kopitiam (hawker center), night treats, iced treats (ice kachang), beverage (teh tarik!), chicken rice stall etc. And boy did I do so in my 9 years there!

There was a chain of small supermarkets that were a staple with Indian community of students - 7/11. Contrary to it’s name, it wasn’t only open from 7 to 11, but 24 hours, and was a haunt for late night beers, treats or random bites. I was introduced to this temple of junk during our orientation, and I was instantly fan eyed. Now you must think - seriously? impressed by a supermarket? Think of a boarding school girl, thrown in a fancy new country, with free-to-spend pocket money and all she can eat treats 24 hours. Yes, that puts things into perspective doesn’t it? It was cheap, convenient and accessible - and who was claiming to be a connoisseur anyway.

I can’t remember how many nights we might have spent near a 7/11 drinking beer, laughing, talking about boys, eating nonsense into the wee hours of the morning, but I do remember the first time I tasted a Siu Mai. A moist, juicy steamed open dumpling filled with ground pork, shrimp or chicken, usually served with a dip of chili oil and vinegar. I didn’t (and still don’t) know the technicalities of Asian food, but I knew I loved every part of it. I was addicted. No 7/11 trip was ever complete after that day without a bowl of warm Siu Mai dunked in sauce, and eaten messily with a wooden stick. Simple memories.

When my parents visited us in Singapore, amongst many things, I wanted them to try this delicious Siu Mai. Now, perhaps I had built it up too much, or it’s a bit of an acquired taste (with beer!) for someone who has predominantly eaten Indian food their whole lives , but from my mum’s look, she didn’t look too impressed when I put a bowl in front of her. She said it looked untidy. But she did give it a try. After a few moments she said “kuch missing hai”, as in it needed a little something. Swiftly, she pulled out a little container of homemade cilantro & chilli chutney, and doused the dumpling in it. She seemed to prefer it this way. My embarrassment remained no bounds, so I just shrugged it off - she had unrefined Indian taste buds.

Sometimes our parents’ innocent actions stay with us. Years later when I started by supper clubs, I used that very daring, unrefined experimentation to create a plethora of fusion plates for my clients. Some combinations worked, some didn’t. But I was never afraid to try. My mum once said my culinary likes had changed since I moved to Singapore. Had they changed, or simply adapted?

Todays’ recipe is in memory of that Siu Mai dunked in Indian chutney. I am serving these little bundles (still love them!) with the humble Indian Butter Chicken sauce (a popular north indian chicken curry sauce). Sorry for the blasphemy, but it did taste pretty phenomenal! Because hey…..butter chicken sauce ;)

Ingredients

For the Butter Chicken sauce

2 tsp ginger garlic paste

4 fresh green chilies, slit

4 green cardamoms

4 cloves

1 black cardamom

1 tsp methi/fenugreek seeds

½ teaspoon cinnamon powder

1 tablespoon red chili powder

1 tsp garam masala

2 tsp coriander powder

2 tsp kasuri methi/dried fenugreek leaves

340 gm tomato paste

4 tablespoons melted butter

10-12 almonds, blanched, peeled and made into a paste (optional, skip if you don’t have)

½ tsp brown sugar

¾ pint heavy/ double cream

For the Siu Mai

250 gm minced chicken

1 tsp grated ginger

2 cloves of garlic, finely chopped

2 stalks of fresh coriander, finely chopped [stem included]

1/2 tsp red pepper flakes

2 tsp soy sauce

1 tsp dark soy sauce

1 tbsp light olive oil

Black pepper to taste

15-20 round wonton wrappers (if they're square, just trim off the edges)

Method

Make the sauce

Heat butter in a non-stick pan.Add green cardamoms, black cardamom, cloves and cinnamon powder. Sauté for a couple of minutes till the ingredients start to get fragrant. Now add the fenugreek seeds. When the seeds begin to sizzle, add the garlic ginger paste and the green chilies. Cook for a few minutes and then stir in the tomato paste, along with all the dry spices, sugar, almond paste and 2 cups of water. Turn to medium heat and cover and cook for 15-20 minutes - till the mixture thickens, the raw taste of the tomatoes disappears and the spices are well infused. Finally mix the fenugreek leaves, and cook for a few more minutes. Lastly, stir in the cream, simmer on medium-low heat for about 5 minutes and then turn off the heat. Leave covered and keep aside.

Make the Siu Mai

Combine all the ingredients from chicken to pepper. Mix well and refrigerate for 30 mins. Put a teaspoon of the mixture into the center of each wonton wrapper, wet slightly the sides of the wrapper, and then gently fold them inwards to create little bundles. Cover and keep aside. Repeat this till all the chicken is used up.

Grease or line your bamboo steamer (or regular steamer), and put in the siu mai. Leave a little space between the dumplings so they don’t stick. Steam for 15-20 minutes, or till the chicken is cooked through.

Serve warm, topped with a generous dollop of butter chicken sauce!

Watermelon & Cucumber Chaat (Salad)

"I know I know, summer is over, but can't we celebrate anyway?

Slurp, crunch, savor, the red we love all May...

Spiced like the streets, on a scorching Indian afternoon

It's like those childhood treats, during holidays in June

July has come & gone, and Autumn is taking over the sun

So we'll hold on to the warmth, in this little glass of yum.."

Ingredients

1/2 watermelon, cut into cubes or rounds (using a melon baller)

2 large cucumbers, de-seeded, peeled and cut into 1inch pieces

Juice from 1 lemon

Handful of fresh coriander, finely chopped (the more the better!)

12-15 fresh mint leaves, finely chopped

1 teaspoon black/rock salt

1/4 teaspoon paprika or chili powder

1/4 teaspoon dry mango powder

1/2 teaspoon roasted cumin powder

Salt to taste

Mix the watermelon, cucumber, coriander & mint and chill for 30 mins. When ready to serve, toss with lemon juice and spices.  Eat fresh. A quick, simple, super healthy spiced fruit salad that will change the way you see watermelon!

Roasted Carrot Salad

"Fall is warm, fall has a chill

It's sometimes green, with an orange frill,

With pumpkins & carrots, everywhere

Halloween, and scary faces that stare,

It's comfort, before winter sets

The last of picnics, on a grassy bed,

But what remains, is the food affair

So lets celebrate, like we don't care!"

Fall is orange. And lovely. But the cool evening breeze reminds me that winter is approaching, and makes me crave all things warm. Not hot, just warm. This salad, with the sweetness & warmth of fresh roasted carrots and a drizzle of chilled yogurt is my perfect fall dinner (or snack if you may!). The combination of warm with a cool is like the weather itself. And the flavors, ah the flavors were a match meant to be eaten. Trust you me, and give it a try. What've you got to lose (other than a plateful of carrots I suppose!?)

Ingredients

For the dressing

1/2 cup plain yogurt

1/2 cup mint leaves

Few stalks of coriander

1 small clove of garlic

Juice from 1/2 lemon

1/4 teaspoon paprika or red chili powder

2 tablespoons olive oil

Pinch of sugar

Salt to taste

For the Salad

1 bunch of carrots, cleaned and sliced

1 tablespoon olive oil

2 stalks of spring onion, chopped

1/2 teaspoon cumin powder

1/2 teaspoon chat masala [indian mixed spice]

2 tablespoons fresh coriander leaves, roughly chopped

Salt to taste

Make the Dressing

Mix all ingredients for the dressing, except the yogurt, with 1/4 cup water and blend in a mixer. Add the oil, a tablespoon at a time, and blend till you get a smooth-ish chutney. A few chunks are ok! Meanwhile whip the yogurt till smooth and creamy. Add the chutney with the yogurt, a few teaspoons at a time, till you have a light green color. Adjust salt & refrigerate for at least 2 hours.

Roast the carrots

Heat oil in a flat non-stick pan. Once hot, add cumin powder and mix for a few seconds. Stir in the carrots and turn heat to high. Let the carrot brown on the underside, and then give them a quick toss. Finally add salt, chat masala and spring onions, mix and remove from heat. Cool slightly.

Serve the warm roasted carrots with chilled yogurt dressing & a sprinkle of fresh coriander.

Fresh Peach Rasam

“I love biting into a ripe peach

That smells of summer, and the beach,

With juices that trickle down the chin

As I bend over the kitchen sink.

I eat one, then two, then three

And wish I had a peach tree,

I’d then dip them in syrup, bake a pie

Blend into a smoothie, or try in chai

Make chutney, perhaps pickle a few

Brew up this rasam, and serve to you!”

Ingredients

4 ripe peaches - peeled, de-seeded and quartered

½ teaspoon mustard seeds

1 tablespoon olive oil

¼ teaspoon red chili flakes or paprika

½ teaspoon roasted cumin powder

½ teaspoon dry mango powder

¼ teaspoon black/rock salt

Pinch of salt

Sugar to taste (only if the peaches are not sweet enough)

2-3 mint leaves, roughly torn

Blend the peaches with ½ cup water.

Heat oil in a pan. Add the mustard seeds and cook till they begin to splutter. Stir in all the dry spices, mint leaves and peach puree. Bring to a slight simmer & remove from heat immediately. Adjust sugar/seasoning and refrigerate overnight. Serve chilled.

Dinner Under The Bridges - A PopUp Picnic

"It's September! see what a season brings, a cooling breeze, and your heart does sing

Changes to the plate, and that sullen mood, it's time to reconnect with your food

Take a gamble, give a new cuisine a try, perhaps a spiced fritter in lieu of that french fry?

Whatever you dare, it'll be oh-so neat, for there will be new storytellers you'll meet

There is magic on a table that shares, moments of unparalleled freedom from worldly cares

So eat, smile, give a compliment or two...nothing like happiness from a taste new!

When you're done, take a look around, count the new friends you just found

Wasn't this as simple as just being you? and that my friends, is a dining experience true!"

You know those weeks when you wake up everyday and something seems to go wrong? This, is definitely NOT it. This week I feel elated, accomplished and pretty exhausted. Go on, ask me why.

On Wednesday, in a collaboration with Komeeda NYC, I hosted a popup picnic dinner under the Brooklyn & Manhattan Bridges. The setting was perfect, the wind was on our side, the sunset gleaned brighter than usual and along with my wonderful co-host, the guests were just the kind of bunch you want to spend a random NYC Wednesday evening with. In short, it was magical. And I was so glad to be a part of creating it all.

In a true 29. style, the meal consisted of a 5-course indian inspired menu. The guests were welcomed with mini spicy rice frittata bites smothered in mint yogurt and curried eggplant toasties. Not a bad way to begin eh? While they said their hellos, got to know each other, and prepared for the surprise that awaited, we lit some candles, spread out the cushions and worked our way to the highlight of the day - the dinner.

As the sun set over the Brooklyn & Manhattan bridges, our popup came to life. The courses, seasonal, balanced and apparently scrumptious (duh!), started with a raw Chilled Green Grape Soup with with mint, ginger & spices. A roasted Chickpea Chaat in a tangy tamarind vinaigrette colored the plates next. Then came the Fishcake Sliders - my personal favorite - and complementing it was a little game to keep our guests in the spirit (and occupied while I plated the next course!). The fourth and final savory course was a trio of Turmeric Pilaf, Masala Chicken & Spiced Lentil Broth. I had to respect the carrot season so the dessert was one of my regulars, Carrot Halwa drizzled with gooey homemade burnt sugar caramel & coconut dust. (Mmm, I might have some leftovers as I type..)

Needless to say I had fun. And as I leave with you with a more visuals of an event that we would've loved to meet you at, a BIG shout out to all those who came! Especially my collaborator-in-crime and the brain behind Komeeda, Jabber, and our shutter-eye for the evening, Felix, who's photos reflect the very essence of the event! (Check out his photography at Cooperfield Weddings)

Oh, and there is much more where this came from. 'Nuff said. Watch this space!

Challenge Yourself with Recipe Bingo!

<Guest Post>

The 29. Private Kitchen was born out of a love of Indian flavors, yet while the tapas and meals you find in our kitchen will have tastes reminiscent of Northern India, each recipe will be something new entirely. The recipes served by 29. are all products of culinary experiments, and you too can try your hand at creating wonderful flavors with a quick bingo game!

Bingo has often been used to add variety to mundane tasks, with games like Exercise Bingo and Yoga Bingo being created to try and vary set routines. The game itself has also seen many different varieties. While 90 Ball Bingo, which is defined by award-winning bingo portal, Iceland Bingo as “the most famous version of bingo” remains a crowd favorite. North America has a variation called 75 Ball Bingo and even High 5 Bingo, and even these variations have different themes as well. We’ve seen games like Bridal Shower Bingo come to life, and a modification of the classic bingo game can also help you with your forays in the kitchen.

Enough said! Let's begin. Create a list of five items for each key element of an Indian meal : Sweet, Sour, Salty, Bitter, Pungent, Astringent – that is, make a list of five items that fall under each category. Sweet can include onions and chick peas – staples of Indian cuisine; Sour can have tomatoes and lemons; Salty doesn’t just have to be salt – you could use soy sauce or dried fish; Bitter, the freshness of your favorite herbs; Pungent, ginger and garlic and other similar vegetables, or chili peppers; and Astringent: turmeric, apples, lentils, and even tofu.

Once you’ve assembled this list, you can then move on to creating a bingo card. You can do this by hand, or with the help of any bingo card generator you find online. List down the items in a row, label each item 1-5, and once you’re ready to play, roll a die for each category. The number you roll corresponds to the ingredient you need to use to represent the element in the dish you’re creating. At the end of the game, you should have six items that will play key parts in your culinary experiment. See what kind of dishes you can make from these ingredients! You’d be surprised how easily inspiration comes to those who are willing to take a few risks.

Now wasn't that fun? Post your recipe combinations in the comments!

Summer Story - A Photo Essay

Every summer has a story. Mine is soaked in spice, color & laughter.

Yes, it may not be over, but the end of warm months is nigh. And before I go on holiday, I want to leave you with glimpses of some of my past dinners. The flowers, berries, sunny days and sweet compliments sure inspired me to roll out one event after another. And with that came many a new dish. Some good, some amazing and those that just got by. But each plate was a learning experience.

"It starts with the lists, grueling with many a slip...

On to the little wins, that welcome the guests as they step in...

I might be the host of the night, but it's the food that steals the show at every bite

And sometimes I am caught in a moment deep, or a note that makes me weep! 

And when the sweet does come into sight, you gotta see the guest's plight!

Hopeful, happy or just hungry, whatever your emotional yearning may be

Don't wait for a friend or two, come join my table already will you!"

Chilled Raw Cucumber Soup

“Green juice green,

You’re bitter & mean,

I am moving on today

I never took to you anyway!

This drink so refreshing

Has given me wings,

As good as a sip can be

Oh! that hint of lemon sneaky.

It’s health in a gulp

With or without pulp,

Makes me hum a new tune

Come on, let’s drink up June..”

Ingredients

1 large cucumber

7-8 leaves of fresh mint

½ cup ice water

Juice of ½ lemon

¼ teaspoon cumin powder

¼ teaspoon dry mango powder

Pinch of fresh black pepper

Pinch of paprika

Salt to taste

Method

Wash the cucumber, with skin on, and slice into 2 halves. Scoop out the seeds & discard. Cut the remaining cucumber into smaller pieces and transfer to a blender. Add ½ cup iced water along with the mint leaves, and blend till smooth. Transfer to a strainer and separate the pulp from the juice. Skip this step if you prefer your soup to be chunky.

Mix the remaining ingredients into the juice, adjust salt and refrigerate for 15-20 minutes (or you can add an ice cube before serving). Serve chilled with a little dollop of yogurt or sour cream.

Notes:

- If you are straining the soup, don’t discard the pulp! You can use it in your raita (spiced Indian yogurt) or add it to your salad. It has much nutrient value that don’t deserve in the bin!

- Make it fancy by serving with little chunks of frozen watermelon. Not only does it keep it cold for longer, the watermelon adds a great flavor!

Wheat Gnocchi in Spicy Coconut Tomato Sauce

“I said it before, but I say it again,

Rolling up some Gnocchi, will never go in vain.

Freeze for later, or finish it right away,

A weeknight dinner, that’ll make you stay.

Little pillows of comfort, that flavor take well,

A mild warm curry, or hot sauce from hell!

Floating to the top, I awe at the sight,

A meal you didn’t need, till you had the first bite..”

[Adapted slightly from this recipe]

Ingredients

1 cup wholewheat gnocchi

2 tablespoons desiccated coconut (fresh or dried)

1 dry red chili, broken in half

½ teaspoon mustard seeds

1 bay leaf

2 cloves of garlic, minced

½ teaspoon fresh ginger, crushed

1 small green chili, finely chopped

1 plum tomato, diced

1 tablespoon dry coriander powder

3/4 teaspoon cumin powder

¼ cup whole milk

2 tablespoons heavy cream (you can substitute the milk+cream with ¼ cup thick coconut milk)

4-5 tablespoons light olive oil

5-6 fresh mint leaves, roughly torn

Salt to taste

Cook the gnocchi, drain and keep aside.

Heat oil in a non-stick skillet and add the mustard seeds & bay leaf. Once the seeds begin to splutter, add the garlic, ginger, dry red chili, green chili and coconut. Cook for a minute or two and then stir in the tomato, along with all the dry spices. Mix well, cover and cook on medium flame till the tomatoes are tender and the oil begins to separate. Slowly add the milk and cream and mix well. Finally add the gnocchi and cover for a few minutes. Turn heat to high and braise for another quick minute. Sprinkle with chopped mint and serve hot.

 A warm comfort meal inspired by South Indian flavors.

Sausage & Green Lentil Curry

“Green lentils with a kick

Taste-worthy of every lick

A stew for the cold

For the mighty & bold

Herbed & spiced

With vegetables diced

With crusty ol’ bread

For a yummy dinner spread!”

Ingredients

1 cup green lentils, boiled [don’t drain the liquid]

2 Italian chicken sausages, casing removed and crumbled/finely chopped

1 small red onion, sliced lengthwise

2 plum tomatoes, diced

½ cup carrots, diced

1 teaspoon fresh ginger, grated

3 cloves of garlic, minced

1 small green chili, finely chopped

1 bay leaf

1 dried red chili, broken in half

½ teaspoon cumin seeds

1 tablespoon coriander powder

1 teaspoon roasted cumin powder

¼ teaspoon turmeric powder

½ teaspoon garam masala

½ teaspoon red pepper flakes

4 tablespoons light olive oil

A small bunch of fresh coriander, roughly chopped

Salt to taste

Method

Heat oil in a non-stick skillet. Add cumin seeds, bay leaf & dried chili and cook for a minute. Add garlic, ginger, fresh green chili and cook till the garlic begins to brown. Stir in the onions along with a little salt. Cook till they turn translucent. Now add the tomatoes, along with remaining dry spices. Cook covered on a medium-low flame till the tomatoes are tender and oil begins to separate. Crush any big tomato chunks and add the sausage & carrots. Sauté till the chicken is fully cooked and then add lentils, ½ cup water & fresh coriander.  Cover and let it simmer for 15-20 minutes. Serve hot with a dash of cream / yogurt & warm crusty bread. Healthy, wholesome & absolutely delish!

Try this, and other scrumptious dishes at my upcoming dining experiences!

Baked Eggplant Fries

“Eggplant, what can I say

You’re my hero true,

I put you in pasta

Or curry for two.

You are filled with iron

And that I like,

You char & sizzle

And soak up spice!

Now you’ve taken on fries

In an avatar new,

I’m not a stalker

But I’m so in love with you!”

Ingredients

1 small eggplant, washed and cut into strips

2 tablespoons gram flour (besan)

1/2 teaspoon crushed black pepper

1/2 teaspoon cayenne pepper

2 teaspoons coriander powder

1 teaspoon dry mango powder (amchoor)

2 teaspoons chat masala (Indian mixed spice)

5 tablespoons + 1 tablespoon light olive oil

Salt to taste

Toss the eggplant with all the dry ingredients [except the chat masala] and 5 tablespoons of olive oil, till the pieces are evenly covered with flour. Line on a baking tray and sprinkle the remaining 1 tablespoon olive oil evenly across. Bake in a 400 F pre-heated oven for 20-25 minutes, turning once in between. The pieces will turn brown and crisp on the outside, but will remain slightly soft on the inside. Cool slightly [will crisp up more] and eat it all up with some Sriracha or garlic aioli. Quite yummy!

Hosting Tips & A Photo Essay

With spring in full bloom, it's time to dust off the cobwebs from that pile of party invites.

Whether you are a pro-host, or one who struggles with putting out an appetizer table, these simple tips will help you make your night just a tad fancier.

Also check out my latest recipes for inspiration, some upcoming supperclub meals and my very first PopUp dinner in NYC this June! And if you can't be bothered entertaining, but love a feast, contact me & join my table instead. It's always dressed to host you!

1. Spring is all about color. Not only should your dishes be dressed up with fresh produce, even the table deserves a little love. Use old wine bottles to create DIY vases that look oh-so-adorable with a swig of flowers!

2. Be creative. Use wine tumblers to serve entrees like rice based dishes. Why you ask? Well, why not! Isn't it simply beautiful?

3. Mix & match ingredients. Play around with food - sometimes the strangest of combinations create the most mind blowing bite. The jar of olives in your cupboard, the almost-stale bread, the endless bunch of kale ....are not quite as unworthy as you think. This dish - a spicy chicken dumpling served atop a creamy curried cauliflower puree was an absolute hit at my dinner!

4. Get people in the mood. The only thing worse than bad food at a party, are bored guests. Get the happiness started with little shots that help break the ice and get the conversations flowing. Trust me, it'll work.

5. Something fresh. Salads - an element that most Indian meals are devoid of. Add an individual sized  seasonal salad, like this squash & cucumber 'spaghetti' w/ pickled radish & cilantro lime dressing, to your buffet table. Not only is it uber simple to put together, but it will also add a vibrant crunch to your meal. Oh, and chill your dishes before serving - it will keep the crunch that much longer!

6. A Giveaway. Who doesn't love a little competition. Incorporate an easy game into the evening, with a winning gift of something edible, something handmade or something you prize - like a cookbook. Not only does it encourage interaction, it shows you off as the power host you now are...

Maple, Yogurt & Olive Oil Cake

“Have it at tea

Or with a dollop of cream,

Grey will turn to blue

And winter to spring serene.

Happiness will return

With a mouthful of cake,

There is no place like home

For this magical bake.

So roll up your sleeves

And get covered in flour,

Soft, moist, gently sweet

It’ll be gone in an hour!”

Adapted from a Food52 recipe

Ingredients

¾ cup grade A dark amber maple syrup

¾ cups non fat yogurt

3 large eggs

1 teaspoon vanilla creamer (or vanilla essence)

1 ½ cups all purpose flour

2 teaspoons baking powder

Pinch of salt

½ cup light olive oil

Pre heat the oven to 350 F.

Beat eggs slightly and combine with the syrup, yogurt and creamer. Stir till the mixture is smooth. Mix the flour, salt & baking powder separately and add to the wet ingredients. Stir till just combined. Finally add the oil and fold with soft movements till the oil is fully incorporated in the batter (there should be none floating on top).

Pour into a greased bread or cake pan and bake in the centre rack for 45-50 mins. The edges will turn brown and crisp, and a toothpick inserted into center should come out clean. Cool slightly and cut into pieces. Enjoy warm with a cup of cardamom chai. Delish!

Kale & Farro Fried Rice

“Farro is nutty

Farro loves spice,

It is my solution

To something other than rice.

Cooks in minutes

And blends in well,

Be it soup or curry

Or a bake so swell.

With a grainy bite

And a fragrance mellow,

I now turn everything

Into a version A-la-farro…”

Ingredients

1 cup Farro, cooked as per instructions on the packet [can be substituted with barley or brown rice]

2 cups kale leaves, roughly shredded

8-10 snow peas, halved

1 small red onion, sliced lengthwise

4 cloves of garlic, diced

½ teaspoon fresh ginger, grated

1 tablespoon light soy sauce

1 teaspoon Thai fish sauce

¼ teaspoon red pepper flakes

1 teaspoon sesame oil

2 tablespoons olive oil

Salt & pepper to taste

Heat sesame and olive oil in a non-stick pan. Keeping the heat to high, add the ginger, garlic and onions and sauté till the onions just turn transparent. Stir in the snow peas, farro and sauces and stir continuously till the farro is coated with the oil & sauces. Lastly add the kale, red pepper flakes, salt & pepper and continue to cook till the leaves just start to wilt – a quick couple of minutes. Remove from heat & serve hot. A quick, healthier alternative to fried rice packed with flavor and nutrients.

Notes:

• Add your choice of vegetables like red/green peppers, mushrooms, cabbage, asparagus etc. Leafy vegetables should be added with the kale, but hardier ones can go in with the farro.
• To include meat, simple add it before the farro, cook till tender, and then continue with the recipe.
• Add a few dashes of hot sauce if you cannot eat a meal without a kick.
• Love eggs? Fry one for the top!

Okra Lentil Curry

“Make a pledge, starting today,

To add a vegetable, to your lentils everyday.

Wholesome & tasty, it adds something new,

Without complicating, your daily stew.

Experiment to taste, peppers red or leaves green,

Chop em all up, so they can’t be seen.

I know you’ll love it, get ready to be surprised,

And worst case? just eat it with french fries!”

Ingredients

¾ cup yellow lentils (toor dal), soaked for 1 hour in warm water

1 plum tomato, diced

2 cloves of garlic, minced

½ teaspoon fresh ginger, crushed

1 small red onion, diced

1 cup okra, cut into 1 inch pieces

5-6 stalks of fresh coriander, stems removed and roughly chopped

1 dried red chili

½ teaspoon cumin seeds

½ teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon dry mango powder (amchoor)

¾ teaspoon garam masala

¼ teaspoon turmeric powder

½ teaspoon red chili powder (more if you want it spicy)

A pinch of asafetida (hing powder)

4 tablespoons olive oil

Salt to taste

Heat oil in a deep-bottomed pan. Add cumin seeds and wait for them to start spluttering. Add the garlic & ginger and sauté for a minute. Mix in the onions and cook till they turn translucent – a couple of minutes. Stir in the tomatoes, along with all the dry spices. Mix well, cover and cook on medium-low flame till tomatoes are soft & tender. Crush them well with a spatula and then add in the okra. Stir for a few minutes and stir in the lentils [you do not need to drain them]. Mix well and add approximately 4 cups of water. Turn heat to medium-high till the mixture comes to a boil. Then turn the heat down to medium and let it simmer for about 45 minutes-1 hour, till the lentils are soft and fully cooked [the time does depend on the quality of lentils and the hardness of water]. Continue to cook for 5-6 extra minutes till the consistency is thick and creamy. Sprinkle fresh coriander, remove from heat and serve hot with rotis, rice or bread.