Maple Yogurt w/ Cinnamon Ginger Plum Compote

 

"Red fiery red, swirled with white

Like ribbons of energy, in a dark lifeless night..

A burst of flavor, tart, sweet & spice

Your go to snack, when dessert doesn't suffice.

Quick to whip up, pleases the mid day munch

A luscious splash,  and a recipe emerging from a hunch!"

Ingredients

2 ripe plums, pitted and chopped into pieces

3 tablespoons brown sugar

1 teaspoon fresh ginger, grated

1/4 teaspoon cinnamon powder

1/2 teaspoon vanilla essence

1 cup thick yogurt (greek or otherwise)

2 teaspoons dark maple syrup

Heat a non stick pan. Add sugar, along with 3 tablespoons water and allow the sugar to melt. Once melted, add the ginger and cook for a few minutes. Stir in the plums, cinnamon & vanilla essence. Cover and cook on medium flame till plums are tender.

Turn heat to high, and mash the pulp with a spoon. Continue cooking till most of the liquid is absorbed and you get a jam like consistency - but don't let it get too thick. Remove from heat and cool.

Mix the yogurt & maple syrup till smooth & creamy. Add a dollop of the compote in a tall glass, followed by the yogurt. Refrigerate for 2 hours & serve cold.

A creamy, low fat dessert with hints of summer fruit & spice!

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!"

Spicy Corn Salad (Chaat)

“I walked streets

Of vendors full,

Frying & tossing

Aromas that pull..

A quick squeeze

For a perfected snack,

Spice, masalas & lemon

No flavors lack!

Chaat for family

Or when you’re lone,

A delicious memory

Re-created at home..”

Ingredients

2 cups frozen corn kernels

½ red pepper, finely chopped

½ green pepper, finely chopped

1 green chili, finely chopped (remove seeds if you don’t want it too fiery!)

1 cup cherry tomatoes, halved

Bunch of fresh mint, roughly chopped

Bunch of fresh coriander, roughly chopped (leaves & stalks)

2 tablespoons white vinegar

Juice of half a lemon

½ teaspoon paprika

½ teaspoon cumin powder

½ teaspoon chat masala (or dry mango powder)

Salt & pepper to taste

1 tablespoon light olive oil

Heat oil in a non-stick skillet. Add corn, salt & paprika and roast on high flame for 10-12 minutes, till the corn is tender and all the moisture has been absorbed. Continue to sauté till the corn kernels start turning brown. Remove from heat & cool completely. Once cooled, stir in the green chili, peppers & tomatoes. (make sure you don’t mix the vegetables when the corn is hot, or they’ll wilt & become mushy).

Put the mint, coriander, vinegar, lemon juice in a mortar and pound to make a chunky wet paste.

Once ready to serve, toss the corn in the vinegar mixture. Season with chat masala, cumin and pepper. Adjust salt & serve fresh.

Try this, and other delicious creations, at one of my upcoming dining experiences!

Apple, Cardamom & Mascarpone Doughnut Holes

“Like gulab jamuns, only not,

Like doughnut holes, not store bought.

A warm bite, with a dollop of cream

Life seems perfect, and not a wild dream.

Pop one in, before it rolls away

Drizzle with honey, on a warm Saturday.

Make them once, share a few

A recipe old, in avatar new..”

When life gives you Mascarpone, Tiramisu [however delicious!], is not all you need to make.

Staring at a bag of apples, a tub of mascarpone and a cupboard full of spices, I got thinking - spiced doughnuts! The only thing I did not want to use was cinnamon, since apple-cinnamon combo is such an overkill. So I went with cardamom - a favorite in every Indian pantry. Out popped these airy bite-sized donuts, with a warm crisp exterior, not too sweet, and subtle flavors of cardamom & apple. Almost like Kheer in a disguise. Mmmm...

The recipe is a keeper as you can make it with different flavors and serve with a variety of sprinkles & syrups to make it seasonal/suite the palate. Oh, and I almost forgot to mention, they're so darn easy to make!

Ingredients

2 eggs, lightly beaten

4 oz mascarpone, at room temperature

1 red apple, grated

4 green cardamoms, crushed

1 cup all purpose flour, sifted

1 tsp vanilla essence

1.5 tsp baking powder

¼ cup brown sugar

Coconut flakes/powdered sugar for sprinkling [optional]

1 teaspoon olive oil + Canola oil for deep frying

Heat a non-stick pan and add 1 teaspoon olive oil along with the apples, sugar and cardamom. Cook on medium-high flame till most of the liquid has evaporated, and the apples turn brown and pasty – about 15 minutes. Remove from heat and cool. Discard the cardamom skin.

Soften the mascarpone by mixing it slowly so it resembles whipped cream. Stir in the apple mixture and fold. Do not mix vigorously or over mix as the mascarpone might curdle. Mix enough just to combine. Refrigerate for 2 hours to let the cardamom infuse.

In a bowl, mix the flour and baking soda. Add the egg, essence and cardamom infused apple mascarpone prepared earlier. Mix until just combined. The batter will be quite thick & sticky, but don’t worry, that’s just how it’s supposed to be!

Heat oil for frying in a deep bottomed pan. Using a mini ice cream scoop, drop scoops of batter into the oil, and turn occasionally. Remove when golden brown. Drain on kitchen towels and sprinkle with powdered sugar or coconut flakes. Enjoy with a dollop of cream, chocolate syrup [yum!], jam or your favorite caramel!

Mini Curried Egg Tacos

"Egg oh egg, in all your might

Cook in seconds, and bind everything tight 

Baked or fried, breakfast or lunch

You're pretty darn famous, that's my hunch!

Curries, salads & more, you have a special way

Asparagus might come & go, but you just stay.."

One of my biggest discoveries after moving to the US was how conscious people are about what they eat.

At first I thought it was a fad. But as I scanned grocery aisles, read unfamiliar brand names and suffered a few allergic reactions, I began to understand why people were so particular. Unlike Asia, where packaged food still has limited use in households and is very much limited to commercial dining, the US pretty much runs on it. And with that comes the safety associated with food labels. Thus, I'm always on a mission to create at home all that we see & love at restaurants - like these delectable mini taco shells!

Eggs, unfortunate for me as others say, have never been my favorite. Call it a grudge I carry from boarding school, or the sharp unique smell that has me staying miles away. But I do like experimenting with them - because they're so versatile, amazing in baking & can be adapted to taste. I noticed that if you sneak in a little masala into a regular egg recipe, it makes them much more [for me that is] palatable.

In the past I have baked a few brownie bites, scrambled some in my weekday fried rice, whipped up some quick macaroons, made my husband's favorite brunch frittata & even made a jar of mayonnaise, but these bite-sized appetizer with a filling of subtly spiced boiled egg salad made me reach for seconds. Yes, me!

You could just be lazy and use store-bought taco shells, but the marriage of slightly Indian [almost samosa like!] crust with a spiced eggs is one that, I believe, will make it through the tough times.

But hey, don't take my word for it. Try the recipe and decide for yourself!

Ingredients

For the Tacos [I made my own but you could just use store-bought]

1 cup all-purpose flour

2 tablespoon olive oil

1 teaspoon carom seeds

1/2 teaspoon salt

1/2 teaspoon baking soda

Water to knead

Oil to fry

For the Egg filling

2 large eggs, boiled

1 teaspoon Sriracha

1 tablespoon mayonnaise

1/2 teaspoon curry powder

1/4 teaspoon cumin powder

1/4 teaspoon red chili powder

2 tablespoons fresh coriander, finely chopped

Salt & pepper

Make the Tacos

Mix the flour, salt, soda & carom seeds. Add the oil and mix with your fingers till it reaches the consistency of course sand. Add water, little at a time, and work into a smooth dough. Cover with a damp cloth and let it rest for 30 mins. Roll out the dough into a thin round and cut out 2-3" circles using a cookie cutter [the size depends on how large you'd like your tacos to be]. Coat with a little oil and line them up on a wire rack [see pic] so as to let them bake in a taco shape. Bake at 400 F for 10 minutes, till the shape is retained, and then drop into the hot oil for a quick fry. Drain on a paper towel and keep aside.

Make the filling

Mash the eggs well with a fork and mix with the remaining ingredients. Adjust seasoning and then add a dollop of the mixture into the taco shells. Sprinkle with paprika before serving.

A simple & delicate way to entertain a crowd. The recipe works so well for a canape brunch, or a simple cocktail party!

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!

Roasted Red Pepper Almond Chutney

“Smooth like silk, and of buttery feel,

But without the calories, Oh! what a steal.

Slightly sweet, with a tang within,

A condiment for all, minus the sin.

Serve it on canapés, or for a lick at home,

Keep it in the fridge, for that midnight scone!”

Dressed in red, your new found friend,

Whip it up quick, before it becomes a trend.”

Ingredients

1 red pepper

¾ cup raw unsalted almonds (or you  can use 1/2 cup store bought almond butter)

¾ teaspoon cumin powder

½ teaspoon dry mango powder

½ teaspoon red chili powder

2 tablespoons + 1 teaspoon light olive oil

Juice of ½ lemon

Salt & pepper to taste

Put the almonds in a food processor and pulse till the pieces are all broken up. Add 2 tablespoons olive oil and continue to blend on a low speed. Keep scraping the sides of the blender and let it work as the almonds release natural oils and break down completely. It will start to resemble peanut butter in about 10-12 minutes . If it’s too dry, add a few teaspoons of water. Be patient, it takes some time. You can see some step-by-step pictures on the Natural Noshing blog.

Meanwhile, roast the red pepper on a direct flame, turning continuously, till it becomes soft on the inside and the skin begins to char. Remove and cool completely. Once cooled, strip off the skin and seeds, and chop it into small pieces. Heat the remaining 1 teaspoon oil in a non stick pan. Add the red pepper along with the dry spices and roast for a few minutes. Remove from heat and cool.

Once the almonds are creamy, add the roasted peppers in and continue to blend till you get a smooth consistency. A few almond bits are fine, but if you prefer not to have those, just add another teaspoon of oil and blend for a little longer. Once done, stir in the lemon juice and store in an airtight container.

A great vegan spread for breads, crackers, parathas or idlis!

Beetroot & Chickpea Pancakes

“A little red wonder

That shows colour,

Packed with nutrients

Zest & flavour.

A mellow mouthful

To boost the appetite,

If you’re about to binge

Start it right.

Leave it chunky

That's the way,

Go away infection

Beets are here to stay..”

Ingredients

1 small beetroot, grated

1 1/2 cups leftover chickpea curry

5 heaped tablespoons whole-wheat flour (atta)

1/2 cup water

1/2 teaspoon baking soda

Salt to adjust taste (Note: the curry already has salt but approx. 1/2 teaspoon should adjust the seasoning of the batter)

Light olive oil to cook

Mix the flour, baking soda and salt and keep aside. Blend the chickpea curry with 1/2 cup water. Add to the flour mixture and mix to form a smooth batter. Stir in the grated beets and mix well. 

 

Heat a non-stick pan. Put dollops of the batter on the pan and pan fry both sides with a little oil. The batter might be sticky so only flip once one side is cooked to avoid breaking the pancakes.

 

Enjoy warm with some yogurt, cream cheese and a steaming cup of coffee. A healthy, vegan breakfast that is sure to drive those chills away.

Top 10 Recipes & Tidbits From 2013

From exciting experiments to fearless failures, 2013 was a momentous year in the kitchen for me. It was also a year of my first half-marathon, lots of travel (4 different continents!), buckets of coffee, never-ending TLC from family, some downs but many many many ups. 

And as I welcome 2014 with new resolutions, earnest smiles, test recipes and you - my ardent readers, I can't help but look back fondly on some of my favorites from last year. Here is a list of my top 10 recipes (in no particular order).

Make me happy and leave me a comment with your picks will you?

1. Savory Jalebi for the beer guzzlers

2. Caramel Bread Pudding for those with a sweet tooth

3. Curried Guacamole for them Guac fans

4. Carrot Halwa Cheesecake or Parfait for those who love a twist

5. Okra Chips for the healthy

6. Masala Gobi Pizza for the experimental

7. Strawberry & Blueberry Butter Cake for the colorful

8. Truffled Mushroom & Cheese Samosa for the bite-sized

9. Whole-Wheat Gougeres for the fancy french

10. Wonder Tea Recipes for all those who need to stop calling it 'chai-tea'!

Not to mention the fun I had creating, plating, feeding and [not] cleaning up for all my dining events! For memory sake, here is a photographic recap of some past events from 2013 - makes me pull my collar up high ;)

1. Vegetarian Dinner for the Swedes

2. October Photo Essay

3. Celebrating through Lunch

4. A Thanksgiving Journey

5. Christmas Colors

A big 29. shout out to all of you who made 2013 more-than-memorable! And remember, keep eating your way through 2014. 

Christmas Colors - The Meal That Closed 2013!

"To those who came

And smacked their lips,

To those who thanked

And taught me tricks.

To those who support(ed)

And taste it all,

To those who fearlessly

Told me to get some balls.

To those who are patient

People old & new,

To those who with me

Bid 2013 adieu!

I love you much

With a heart so true,

Here's to 2014, and cooking

Many more storms for you..."

29. wishes all it's readers, supporters, commenters, criticizers a very very happy Holiday season!

Today I hosted the EatWith Management team for my last meal in 2013. Personally, it was a great deal. The team who has been monumental in helping me grow, market and keep working on what I love were actually in my living room. And thankfully, did not leave disappointed.

My meal was inspired with the colors of christmas - Red, Greed and a touch of Gold. And no, I don't believe in food colors. Why use artificial 'helpers' when nature offers so much. Don't believe me? Scroll down for the pictures and you'll see!

I started the team with warm Lentil Soup with a dash of Chili Sesame oil. Sounds strange? Try it - the Indian spices with a slight chinese kick was quite a combination. Be careful though, don't add too much. The soup was paired with spoons of curried chickpea hummus & homemade wholewheat crackers (baked namak paare). Notice the red, green & golden?

The conversation started just as the courses were heating up. I served

- Spicy Spinach Chicken in Bread Cups w/ a dollop of cream cheese. Inspired by all things green and similar to my Spinach Corn Deep Dish Pizza Bites.

- Masala Gobi (cauliflower) with Potato Fritter Nests & smashed Avocados. Yes please! My take on a sort of a deconstructed Aloo Gobi. This was an experimental dish but the combination did wonders, specially the spice from the gobi, crunch from the fritters and the creaminess of avocados! One satisfying bite. Inspired by the gold twinkle of the season. I also served some chilled Pomegranate & Mint tea along for those who might need some help with that tingling heat. 

- Last but not the least was the South Indian Tomato Brown Rice w/ Mint yogurt & homemade wheat crisps. Inspired by the happy red, I think this won the show - both by taste & presentation!

(PS-I was too excited to get pics of the first two, but will upload them when I make them next time!)

I ended the afternoon with Fig Milk Pudding Truffles dipped in a gooey dark chocolate ganache. And of course,the sprinkles for added happiness. I sneakishly grinned as I watched the guests play which-sprinkle-color-do-I-like-more? I think red won. Paired with some warm Cardamom Masala Chai, this had holiday written all over it!

The best part. The sunset decided to join in the fun and co-operate with my color theme! Bye bye 2013.

To try any of these dishes or teas, join me for my upcoming Dining Experiences in 2014, or contact me for a private tasting! I'll see you there.

Mulled Vanilla Chai

"Simple Chai

With a little kick,

To make you happy

And your lips do lick.

Spiced to perfection

A warm end is nigh,

Careful now, drink in sips

Or you may just get high!"

If everything else can be spiked, why not good ol' masala chai? This winter, add a little zing to your regular morning cup. Ok, if morning is too early, then serve it after your holiday meal for a fuzzy end to a great gathering. December never felt this good!

Ingredients

1 cup water

1/2 cup whole milk

3/4 teaspoon black tea leaves (I used Lipton Yellow Label)

2 tablespoons vanilla creamer

1 clove, crushed

2 green cardamoms, crushed

1 tablespoon Brandy

Sugar to taste

Mix all ingredients and bring to a simmer. Do not let it boil over or all the alcohol will evaporate - and we definitely don't want that now do we! Strain & enjoy steaming hot with your favorite holiday cookies

Try this tea at one of my upcoming dining experiences!

29. Dinner Recap : The Warmth of Spice

Another dinner. Another menu. And another hell-of-a night! 

I know you're all itching to see the pictures so without saying too much, I'll jump right into the star of the show - the 29. table. 

The welcome bite was themed to bring warmth on a cold autumn evening - a Hot & Sweet starter combo of Spicy Red Cabbage Rasam Soup & Sweet Mango Chutney Crackers. Delish! Both were 29. first timers and more successful than I had anticipated them to be! No complaints there.

The mains were:

1. Grilled Tilapia and Curried Cauliflower Puree served in Gol Gappas. A perfect combination of silken warmth and that ever endearing crunch.

2. Roasted Eggplant Pinwheels sautéed with vegetables & spices, served in a chaat form. The little boats made it look rather cute - if I may say so myself! The flavor of roasted (almost charred) eggplant sure did a dance in everyones' mouth. A sure keeper for future events.

3. Chicken & Lentil curry served atop Brown Rice Ajwain Pulao , finished with warm Alfalfa sprouts. A slight asian touch on an otherwise typical Indian dinner dish. If anyone was still hungry, this filled in the gaps just right.

The sweet end to it all was my second experiment of the day. A smooth Carrot Chocolate Pudding served with Cinnamon Cream. I usually make this with rice, like kheer, but decided to use a bunch of sweet winter carrots instead that were threatening to take over my refrigerator. The result was, to say the least, a great end to a creatively enjoyed meal. And the sprinkles brought an early christmas cheer to my gathering. Oh joy! [recipe coming soon]

Was this my most-loved menu yet? Someone did ask for an autograph, so perhaps it was. But only till the next one.

Want to try the next 29. menu? Sign up for one of my upcoming events!

Red Cherry Granola Ladoo

“Red cherry red

Hanging on a tree,

Tempting and luscious

You are to me.

I pluck one, then two

Then greed steps in,

A pail full of pretty

Sheepishly reveal my sin.

Devouring my winnings

The pile of pits does rise,

I should leave some to later

As a belated prize.

Finally I’ve had

Enough for the week,

So I chop and bake them

Into a breakfast treat.

Now these delightful balls

On my pantry do smile,

A pound of cherries a day

And life is oh-so fine..”

Why should we use dried fruits for desserts, when the fresh ones are more decadent, healhty and in abundance during the summer! Fresh cherries are packed with anti-oxidants, and add a subtle tartness to otherwise sweet granola. And every granola bar does not need to be angular. Here is a circular take on a chewy moist fresh cherry granola...breakfast at home could not be yummier. 
What's more, you can crumble these up and serve as a topping to ice cream or cake. Dessert with added fibre - now what could be better ;)

Tempted yet? Read on for the recipe...

Ingredients

2 cups rolled oats

¾ cup dry shredded coconut

2 tablespoons fine brown sugar (add more if you like yours sweeter)

2 tablespoons honey

¼ cup maple syrup

½ cup chopped almonds

¼ cup raisins

2 cups fresh cherries, pitted and chopped

4 tablespoons unsalted butter

2 tablespoons water

A pinch of salt

Pre heat the oven to 350F. Butter a baking dish and keep aside.

Mix the oats, coconut and almonds and toast in the oven for 10 minutes, till lightly brown.

Heat the butter, sugar, honey and maple syrup in a pot, till the butter melts and the sugar is dissolved. Remove from heat and cool slightly. Add to the oats mixture, along with the raisins, fresh cherries, water and salt. Mix well and smash some of the cherries a bit. Transfer to the baking dish and press down using your hands so the mixture is loosely packed in the dish. (use a plastic packet on your hands while pressing so the mixture doesn’t stick).

Bake for 20-25 minutes, till the edges are beginning to brown. The centre should still feel soft and moist. Remove from the oven and once at room temperature, scoop out and shape into rounds. The moist cherries and maple syrup help hold them together. Refrigerate to store. 

Check my EVENTS page to see how you can taste one of my creations!

Leftover Lesson : Lentils & Whole-wheat Flour Pancakes (Indian Chila)

"Yet another way

To use that lentil,

Sitting in your fridge

Being eaten without will.

A quick 3 step method

To bring it to life,

Men, you can make it too

And surprise your wife!

Now Indian takeout

Sees not the bin,

In fact it takes a new form

And makes 

If you, like me, are tired of eating breads and rice/grains, and lazy to make flatbreads/rotis at home, then this is the perfect recipe for you. I love bread, but I do restrict how much of it I indulge in. So my diet ends up consisting of lean meat, lots of vegetables and a form of grain like brown rice, farro, quinoa, whole-wheat pasta etc. And, as expected, I think I've had enough of them all. 

Since I am always finding ways to use leftover lentils, this was a miracle recipe. Not only was it quick (read under 15 minutes!) with just 3 ingredients, it also was like a savory pancake that was packed with flavor and complete meal by itself.  Try it, you will be surprised how great something so simple can taste.....

Ingredients

2 cups leftover lentils (any kind will do, I used a mixture of red lentils & black eyed peas, but you can use yellow, green or even leftovers from your Indian takeout!)

3/4 cup whole-wheat flour (atta)

1/2 cup mixed grated veggies like carrots, zucchini, cabbage and peppers 

Olive oil for pan frying

Mash the lentils with a spoon and then mix all the ingredients (except the oil) to make a smooth thick pancake-like batter. Adjust salt if required. If the batter is too thick/dry, add some water to get the right consistency.  

Heat oil in a non-stick pan and spoon dollops of the mixture onto the pan. Flatten slightly and cook till brown and crisp on both sides. Serve hot with yogurt, tomato chutney or pickle.

Check my EVENTS page to see how you can taste one of my creations!

October on a Plate : A Photo Essay

"A warm greeting

With a touch of spice,

Feeding strangers

29. does like!

Colorful soup shots

To begin the treat,

Then a few sticks, cups & rolls

Sans any meat.

While the wine does air

The fritters come out,

Talking and mingling

With flavors all around...

Moonlight on the bridge

With water sparkling bright,

The flavorful chicken next

Is just as great a sight!

Conversation grows loud

There is humor in hunger,

The warm curried bowls

Cause a mini stir!

With tummy's growing full

The end is [sadly] nigh,

Bread pudding, truffles & parfaits

With a sweet ol' sigh...

And as we wind up

Another night of celebration,

I get a few hugs

And an imaginary ovation.

Thank you to those

Who love my unique feast,

I know I'll cook forever
If you just promise to eat...."

Check our upcoming events or contact us to book a private tasting today!

Kale & Spinach Baked Oatmeal

“Who makes the rules

For breakfast or lunch,

I work with my instincts

And a culinary hunch.

What can be eaten in day

Tastes only better by night,

Eat it sweet or savory

Doused with cream, or extra light.

Sauté, fry or bake

With water, milk or curry,

Oatmeal remains oatmeal

You needn’t worry.

So don that apron old

Be different, be a dare,

Eat your breakfast for lunch

And ignore those who stare!”

Ingredients

2 cups spinach & kale curry (use this recipe, but add 1 cup of kale leaves along with the spinach while blending)

1 cup rolled oats

½ cup warm water

1 small jalapeno, finely chopped

½ cup extra firm tofu, finely chopped

Greek yogurt or sour cream to garnish

Pre heat the oven to 375 F

Mix all the ingredients, except the sour cream, and set to bake in individual ramekins for 25-30 minutes, or until the oats stops bubbling and look dry to touch. 

Turn oven to high broil and cook for another 3-5 minutes. Top with a dollop of greek yogurt or sour cream. Enjoy!

Veggie Cheese Fritters with Cumin Raita

“Little wonders

On spoons light,

Hold it straight

And eat it right.

A bite warm

Yet cool underneath,

Soft & mushy

With a crisp sheath.

Simple yet exotic

A treat for you,

Food can be

A miracle too!”

Ingredients

For the fritters

1 small onion, grated

½ red pepper, grated

1 small carrot, grated

½ cup grated cheese (gouda, edam or cheddar)

½ cup gram flour

½ teaspoon red pepper flakes

1 teaspoon curry powder

Salt & pepper to taste

Light olive oil to pan fry

For the raita

½ cup plain yogurt

½ teaspoon roasted cumin powder

¼ teaspoon chili powder

1 teaspoon fresh coriander, finely chopped

Salt to taste

Mix all ingredients for the raita and refrigerate for 30 mins.

Mix all the ingredients for the fritters, except the oil, and knead with your hand to make a thick sticky batter. The vegetables will leave water so you won’t need to add any extra. The dough should look slightly more wet and sticky than a cookie batter, but should hold its shape when rolled into balls. Adjust the gram flour/water if the dough is too wet or dry.

Heat the oil in a non-stick pan. Make small (approx 1 inch) fritters from the dough and pan fry till crisp and golden brown on both sides. Serve hot with the cumin raita.

A simple, and a delicious snack for those last minute guests!

Castello Moments - A Tale of 3 Cheeses

SPONSORED POST

I'm cheesed. It's been one hell of a satisfying month. 

With the samples I received from Castello Moments, namely the nutty Classic, melting Weissbier and the rich Hirten, I have been making mouth-watering, dream-worthy goodies all month long. My waistline might be complaining, but the head isn't listening. All's fair in food & cheese I say.

From a cheesy twist to the classic Indian dhokla to an everyday Pasta dinner, cheese does make the world a slightly better place to live in. We also had some friends over for a wine and cheese gathering, and made little cheese & vegetable fritter appetizers (recipe to be up soon) to go along. Wine with cheese, and more cheese. How could it go wrong! It was rather hard to share the cheeses I have to admit, but I suppose it had to be done. I also recently met with an accident and was on bed-rest for a week with a head injury. I somehow never thought that the doctor would recommend eating cheese for concussions. Ok, I exaggerate, but I just needed an excuse to keep me going. And a Castello Moments adaptation on these Gougeres did wonders for my recovery! Made me question - Is there anything you can't make with cheese?? I can confidently say, No.

And while the 29. kitchen has been bubbling with melting moments, my fellow bloggers have had their own share of fun and experimentation. Click on the links below for some exciting recipes, cheesy substitutions, intriguing ideas, random musings and more.

And while you read, don't forget to make yourself that perfect Castello Moments grilled cheese to go along...

1. Potato Gratin from Lemon-Sugar
2. Savory Cheese Crackers from An Edible Mosaic
3. Cheese Tasting & Pairing from Girli Chef
4. Spinach & Cheese Bake from The Village Cook
5. Cheese Inspiration & Recipes from Taste Food Blog
6. Cauliflower-Au-Gratin from Foodie Fiasco
7. Cheese Cookies from Funand Food Cafe
8. Three Cheese Flatbread from Itsybitsy Foodies
9. German Picnic Salad from Daring Gourmet
10. Roasted Sausages & Summer Veg with Garden Fresh Pesto from My Humble Kitchen
11. Wine & Cheese Pairing 101 from The Roasted Root
12. Four Creative Crostinis from Shared Appetite
13. Cheese Ice Cream and a Cheesfest from The Colors of Indian Cooking
14. Cheesy Grits, Shrimp Tacos w/ Classic Castello and Tomato Crostini from 30a Eats
15. Cheese Platter Perfection from Cooking with the Books
16. Lemon Artichoke Pesto Pasta from Anecdotes And Apples
17. Chive Chili Cheese Souffle from Camille
18. Brocolli & Red Onion Quesadillas from Cooking Westchester
19. Paignets from From Brazil to You
20. Cheese Souffle from Home Made Delish
21. Alpine Pizza from Fritos and Foie Gras
22. The Gooey Affair from The B Critic
23. Gougeres from Blogging Over Thyme
24. Beer Cheese Pairing from Kitchenette Blog
25. Braised Short Rib French Onion Soup from Sea Weed & Sassafras
26. Cheese & Caramelized Onion Biscuits from Chef Karolina
27. Wine Tasting, Toas-tite Grilled Cheese, Chicken Couscous and Truffle Mac&Cheese from Where and What in the World
28. Roasted Garlic Beer & Cheese Dip from Lizzy Pancakes

Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA. 

Castello Moments - Baked 2 Cheese Dhokla (Indian Gram Flour Cakes)

SPONSORED POST

“If cheese is good

Two is swell,

Castello makes moments

And stories you’d tell.

Simple smoky Classic

Or Hirten with caramel & pine,

Weissbier may be the one

If you enjoy melting flavors fine.

Enjoy with a red

Or that white so crisp,

Have friends over

Or take along on a camping trip.

From the Alpine slopes

They travel far for you,

Get creative - eat, cook, share

And build a cheesy legacy new.”

Who doesn't love cheese? And when the cheese is as good as Castello, good times just melt away. 

Fresh from the picturesque Alps, these cheeses pack a variety of flavors in a nutty Classic, melting Weissbier and the rich Hirten. Delicious with wine, compellingly satisfying when you crave the perfect grilled cheese sandwich and versatile enough for a late night culinary experiment, you will wonder where it all disappeared.

But those crumbs on your lips may just give your little secret away.

Ingredients

For the cakes

½ cup grated Castello Classic cheese

½ cup grated Castello Weissbier cheese

1 cup gram flour (besan)

¼ cup yogurt

½ cup water (more if required)

1 teaspoon baking soda

1 green chili, finely chopped

2 teaspoons curry powder (or any mixed Indian masala)

¼ teaspoon asafetida powder

2 tablespoons fresh coriander, finely chopped

Salt to taste

For the tempering

2 tablespoons olive oil

½ teaspoon cumin seeds

½ mustard seeds

½ teaspoon paprika

1 dried red chilli

A pinch of salt

2 tablespoons fresh coriander, chopped

2 tablespoons grated Castello Classic & Weissbier cheese

In a bowl, mix all the ingredients for the cakes, except the cheese. The batter should be slightly thinner than a pancake batter, so add more water if required. Keep aside for 30-40 minutes.

In the meantime, grease a baking dish or ramekins and pre-heat the oven to 350 F. .

Once the batter has rested for a while, mix the cheese in, and distribute into the ramekins/baking dish. Bake for 15-20 minutes, till a toothpick inserted in the centre comes out clean. While the cakes are baking, prepare the tempering. Heat oil in a non-stick pan and add the red chili and cumin seeds. When the seeds begin to splutter, add the mustard seeds. Cook for a few seconds till the mustard seeds also start to splutter. Turn off the heat and stir in the salt & paprika.

Top the cakes with a tablespoon of the tempered mixture, grated cheese and fresh coriander. Serve hot. A cheesy, gluten free savory cake that will leave you asking for more!

Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA. 

Sugar-free Strawberry & Coconut Brownies

“I don’t like sugar

But I like my fruit,

Flour makes me itch

So wholewheat’s my loot,

Honey makes me warm

And coconut too,

So I mix them up

For a concoction new,

Moist and comforting

I give the batter a lick,

It may not be chocolate

But it’s a healthier pick,

Thus begins the day

With fruit, grains & fun,

Breakfast or dessert?

Use your imagination..”

Did you know that strawberries lose their color when cooked? Well, ok smartypants, I didn't. 

When I was started cooking my luscious strawberries down, I was worried that the resulting color was because of a mistake. Of course the jaggery was part reason, but the strawberries themselves turned into an incipid (for loss of a better word!) color when subjected to heat. It made me wonder - how do store bought strawberry desserts look so deliciously pink? Food color to the rescue. Slightly worrying, isn't it?

Sugar-free, made with fresh fruit and whole-wheat flour, these brownies will be perfect for all you calorie counting or diabetic people out there. Jaggery and honey not only keep the brownies moist, but also add a hint of caramel-like flavor that personally, I found rather welcoming. 

They say food can drive away the biggest worries in life. And I know these brought a big comforting smile on someone special's face today. And you just can't put a calorie count on that.

Ingredients

2 cups fresh strawberries, diced

½ cup coconut flakes + 2 tablespoons for dusting

6 tablespoons butter

2 eggs

½ cup olive oil

½ teaspoon vanilla essence

¼ cup whole milk

4 tablespoons honey

¾ cup ground jaggery

¾ cup whole-wheat flour

A pinch of salt

Pre heat the oven to 375 F.

Heat the butter, strawberries, jaggery and honey in a non-stick pan till the strawberries break down completely (around 8-10 minutes). Remove from heat and cool to room temperature.

Once cooled, stir in the vanilla essence and coconut flakes. Now mix in the eggs, one at a time, beating well after each addition. Finally add the flour, salt and milk and mix till the batter is smooth. Pour in a baking dish, sprinkle some coconut flakes on top and bake for 20-22 minutes, or till a toothpick inserted in the centre comes out clean. Since the batter has jaggery, the texture of these brownies will be moist & sticky, so some batter may still stick to the toothpick once done. Make sure you don’t bake it for more than 25 minutes. You will notice the edges begin to turn brown and crisp.

Cut into squares and enjoy fresh.