Double Chocolate Peanut Brownie Cups

“Playing with my brownie

A sweet dressing game,

Dip, fill, top, crunch

But the base remains same.

Simple & elegant

This chocolaty talk of the town,

Moist, decadent, fudgy

With a little peanut crown.

And as you dig

Your teeth in for that bite,

You won’t know what hit you

And it’ll just go out of sight..”

Used my basic brownie recipe with the following changes:

1. Skipped mixing in the chocolate chips and replaced chopped nuts with ½ cup unsalted peanuts, slightly crushed. 

2. Added a piece of semi sweet chocolate chip in the centre of each brownie for a gooey centre (pour some batter into your pan, place the chocolate chip in the centre, and then cover with more batter)

3. Topped with a teaspoon of basic ganache, a roasted peanut & a pinch of rock salt.

4. Baked in mini muffin pans for a cute cupcake look!

A simple way to dress up that old brownie!

29. Tasting Part II - Of Desserts, Discussions & Dining

"This little game is easy to play, 

And is our little ice breaker for the day,

You just add, subtract, multiple, divide or more

And there is a prize for the highest score.  

Give yourself 5 if you came by car. 

And add 8 if you spent last night in a bar

Spectacles are cute, add 2

6 points more if your eyes are blue. 

Subtract 5 if you are wearing pink, 

But multiply by 4 if you are showing some skin. 

Count all your buttons, each gives you 1, 

Except if they're white, then you get none. 

Add 10 if coffee makes you say yay,

But divide by 5 if you have a starbucks each day.

Now here's a little chance to score better, 

Add 6 if you're wearing a sweater. 

1 point for each year that you have been wed, 

But take away 5 if today you didn't make your bed. 

Spring is for food, if you're a foodie multiple by 3- hurry!

And of course, divide by 6 if you hate curry.

If you kissed your husband/wife/bf/gf today, add 12, 

But If you kissed them both 20 you must shelve 

If you enjoy travel, multiple by 5 

Add another 10 if you've done a sky-dive

Now that's all there is, so total your score, 

Don't cheat, and add a fictitious 4!

But wait, there is an added bait

For those who arrived not a minute late

You know who you are, add 10 today

Punctuality pays, what can I say!"

Great way to get the conversation started - don't you think? Games and a few laughs always put people at ease, specially me, so I used this as an ice breaker for the 29. Calories second Tasting held yesterday, 7th April 2013! And congratulations Laura, for winning the gift hamper - set of 3 edible candles. Yes, you heard right, edible candles. 

Fifteen wonderful people attended to taste, critique and provide invaluable feedback on a 4-course tasting menu.  With spring in the air, and a dessert themed table dressing, the afternoon was colorful, entertaining and hopefully satisfying. 

Each dish was made to mimic a popular dessert and the menu consisted of:

1. Pav Bhaji Sundae - Bharta Sliders served in sundae cups.

2. Gobi Cupcakes - Mini Curried Cauliflower Frittata with a Mint Yogurt frosting (Add 4 extra eggs to the pizza recipe for firmness, and baked it in mini cupcake moulds for the shape).

3. Chicken Pops - A deconstructed Butter Chicken. Chicken meatballs w/ naan pieces served with a tangy tomato cream dipping sauce. A variety of 'sprinkles' accompanied the ensemble for that crunch I love.

4. Phirni Pudding - Phirni (ground rice pudding) served with burnt sugar bits and a jelly glaze in tall shot glasses. And raspberries are the very best to dress a dish, simple yet elegant.

Alongside the tasting menu were some effortless yet, refreshing palate cleansers that also served as starters for the (few) early birds:

1. Cucumber Boats - filled with a mixture of minced turkey ham, veggie cream cheese & herbs. 

2. Fruit Chaat Sticks - A first timer, these were skewers of bananas, apples, strawberries & blueberries tossed in fresh orange juice, crushed mint & chaat masala. Ooh, how they echoed spring!

I wish you were there, but here are some more pictures from the event for you to feast on. And if you're still tempted, simply contact me to set up the table for your next event. Nothing makes me happier than helping others with a full stomach.

Happy monday everyone.

29 Indian Tapas in 29 Days - A Recap

March 1st to 29th were exciting, yet trying days for me. I made a promise to the virtual food blogger world that I will come up with 29 new & original recipes for Indian Tapas in the 29 days that followed the launch of my business. 

Did I succeed? You tell me! And be kind - I am petrified of failure. 

How did it feel? Apart from aching arms (from the cooking), numb taste buds (from all the tasting) and sore eyes (from all the photo taking & editing), it was quite a ful-'filling' experience. 

For those who missed it, or are lazy to search for the recipes, here is a quick recap. 

29. will be taking a short break for an upcoming event. More recipes to follow after that! Till then, try these and tell me which ones were your favorites? Please comment on this post and let me know!

1. Mint Chicken Dumplings
2. Curried Guacamole
3. Indian Macaroons
4. Hakka Noodle Petites
5. Drunken Semolina Cakes
6. Indian Sushi
7. Beer Bread Pakora
8. Peach Gujia Parfait
9. Rice Cake Bhel Puri
10. Samosa Cups & Mini Naans
11. Paneer, Edamame & Carrot Stew
12. Onion Parantha Cones with Pickled Tomato Chutney
13. Okra Chips with Yogurt Sriracha Dip
14. Eggless Caramel Bread Pudding
15. Brown Rice Kimono Balls
16. Hot Chocolate Barfee
17. Shrimp Red Curry Idli Pops 
18. CousCous & Mint Chicken Tikka Cups
19. Spinach Corn Deep Dish Pizza Bites
20. Cucumber Boats
21. Masala Chai Cookies
22. Paella-style Spinach Biryani
23. Farro Dosa with Curried Chicken Salad
24. White Chocolate-Thandai-Malibu Mini Mudcakes
25. Chicken & Farro Siu Mai
26. Mango Phirni on Edible Spoons
27. Broccoli Pakora (Fritters) Sticks
28. Masala Gobi (Cauliflower) 'Pizza'
29. Turkey Poori Rolls with Chili Mango Chutney

Easter Eats & Welcoming Spring

“Of sweets & candies

And little treats,

A fluffy bunny

Hopping on it’s feet,

Egg shells & tarts

And games a ton,

A buffet for two

Or a spring-fling run,

Fruits & flowers

Gifts you give,

It’s for this weekend

The week you live,

Holiday & hearts

Let’s have some fun,

Happy Easter

To you, and everyone!”

I think spring is finally here. Or at least I pray it is. The sky is blue, colors everywhere are changing and the best part, spring fruits! How I adore them. So I thought I may as well cook up something. Plus, how could I let easter go by and not prepare something interesting for you to read about?

With an upcoming race, I didn't want something for dinner that would be too heavy in Indian flavors, and neither did I want to spend hours in the kitchen sweating over it. All the dishes below were super easy, and I got them from the kitchen to the table in under 3 hours. Not bad, right?

The mushroom sundae was my favorite. What was yours?

Mushroom Sundae

1 cup mushroom stir fry from my mushroom toasties (sans the peas, and with some coriander powder, added for flavor)

4 slices of brioche bread

4 mini mozarella rounds

4 cherry tomatoes

Cut a circle from the brioche bread and bake into bread cups. Put 2 teaspoons of the mushroom stir fry, and top with a mozzarella & cherry tomato. Quick, cute and comforting - a sundae that even your kids would love!

Orzo & Cheese Bites

1 cup orzo, cooked al-dente

½ cup gouda cheese, grated

½ onion, finely chopped

1 tomato, diced

½ red pepper, finely chopped

1 clove of garlic

1 teaspoon curry powder

2 tablespoons breadcrumbs

1 tablespoon olive oil

Salt & pepper to taste

Heat oil in a non-stick pan. Sauté the garlic and onion till the onion turns translucent. Add the tomatoes, red pepper and all the dry spices and cook covered for a few minutes till the tomatoes are tender and cooked. Once done, add the orzo and cook for another few minutes and then remove from heat to cool. Once cooled, mix in the cheese & breadcrumbs. Put 3 tablespoons of the mixture into each mould of a greased muffin pan, and bake at 350F for 15-20 minutes, till the underside is crisp. Cool slightly before removing from the pan. Top with some grated cucumber & coriander and serve fresh. A slight variation on the favorite Mac & Cheese.

Chicken Spring Rolls

½ pound chicken cutlet

1 cup mixed vegetables (carrots, cucumbers, red & green peppers), julienned

1 teaspoon coriander powder

1 teaspoon + 2 tablespoon olive oil

1 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons tomato paste

Salt & pepper to taste

Put the chicken inside a freezer bag and beat with a rolling pin till it becomes thin and can be rolled.

Mix 2 tablespoons olive oil with salt, pepper, red pepper flakes & paprika and rub the chicken with this mixture. Refrigerate for 20 minutes.

In the meantime prepare your vegetable filling. Heat 1 teaspoon olive oil in a non-stick pan and sauté all the vegetables on high heat (with the exception of cucumber) with coriander powder, salt & pepper. Do it for a few minutes, just enough for them to lose their raw taste, but not enough for them to become soft. Remove from heat, cool and mix with the cucumber.

Cut 1 inch strips from the chicken. Put some tomato paste, followed by 1 teaspoon of the vegetable mixture in the centre and roll up the strip. Secure with a toothpick. Rub some more tomato paste on top. Bake at 350F for 15 minutes. The switch to broil mode and cook for another 5, til the chicken is cooked and begins to brown on the top. Serve immediately.

Spring Custard Cups

250 ml + 2 tablespoons whole milk

2 tablespoons brown sugar

½ teaspoon cinnamon powder

1 heaped tablespoon eggless custard powder (vanilla)

1 ripe peach, skinned and diced

¼ cup blueberries

Juice of ½ an orange + pulp of ½ an orange (I used cara cara oranges)

Bring 250 ml milk to boil with the sugar. Meanwhile mix the custard powder in 2 tablespoons milk to make a smooth paste. Once the milk begins to boil, add the custard mixture while constantly stirring the milk so that no lumps form. Once the custard begins to thicken, add the cinnamon, orange juice and all the fruits. Cook for approximately 8-10 minutes on low heat till the fruits become tender. Refrigerate for 2-3 hours to chill & serve.

Baked Chocolate Banana Fritters (Gulgula)

(When it comes to baking, the sky's the limit!)

“Pancakes or cookies

What do you see?

Take your pick

And that’s what they’ll be.

Good for breakfast

Or that picnic for two,

Take them for a ride

Just a book & you.

Ready in minutes

With effort close to none,

Even the photographs

Are bites of fun.

Bananas & chocolate

A combination for keeps,

You don’t have to crawl the web

To learn how to make these.

Addictive, I confess

I’ll try not to eat more,

And save some for the hubby

But then…he’d never know!”

It was a beautiful day today. As I walked home after my morning latte (I buy those. Some things are better left to the experts!) all I could think of was cooking something that will look beautiful in that light. Yes, my mind works in strange ways. I wasn't feeling overly creative, so all I could come up was this - also limited by the ingredients I had at home & the time I wanted to spend indoors. But they turned out so well, not to mention brilliantly simple & easy, that I decided to post the recipe. I know I know. If you add chocolate to anything it becomes tasty. But since there is no law against that, I will take my chances.

Now a little inspiration history before we get to the recipe. Gulgulas or fried banana fritters are a breakfast dessert made around the festival of Holi. What's a breakfast dessert - well a sweet dish that's eaten first thing in the morning! True story. I am not sure whether it's the banana that makes people justify that these deserve a spot on the morning table, or it was someone's attempt at an indian banana muffin - albeit a successful one since you can't go wrong with frying! Either way, they're simple and palatable - and honestly that's all I care about. Just like the other Holi sweetmeat, Gujia, versions of the banana fritters are eaten all over India, and I thought 29. may as well have a stab at it. I added chocolate & fennel to the mix, and baked them as mini cookies. (If you have never tried the combination of banana and fennel, then you're missing out!). So even though they looked like cookies, they tasted slightly like pancakes (not rocket science since both use pretty similar ingredients). But I love when the mind plays games on the taste buds, so I'll be bringing these out for breakfast when someone visits me next.

Enough said, read on!

Ingredients (makes around 22 small fritters)

1 overripe banana

½ cup whole wheat flour

1 tablespoon unsweetened cocoa powder

4 teaspoons brown sugar (or to taste)

3 teaspoons whole milk

1/3 teaspoon baking powder

½ teaspoon fennel seeds

A pinch of salt

Mix all the dry ingredients and keep aside.

Mash the banana with a fork till it becomes soft and pasty,. Mix it with the dry ingredients and work into a thick batter by slowly adding milk. Use a teaspoon and line little dollops of this mixture on a baking sheet. Bake at 350 F for 10 minutes – till they rise a little and just become firm on the outside. Make sure not to over bake as we want them to remain soft & gooey on the inside. Serve fresh with maple syrup, chocolate sauce or honey.

So easy right!?

Baileys Quickies – Chocolate Mousse & Espresso Ice Cocktail

“If you’re lazy & you know it

Clap your hands,

If you want a dessert whipped as fast

As quicksand,

If you like shortcuts & recipes easy

Stand up please,

If you enjoy coffee, chocolate & indulgence

Say Irish cream,

If you grab your cake and to eat it too

You’re not a bore,

If you want to feel lost in magical taste,

Seek no more.”

I know I know. It's wrong to make mousse the short-hand way. It shows lack of skill and a shiftless attitude, not befitting someone who creates. Or cooks. But when it comes to that dreamy-whipped, patience-filled goodness, I get lazy. Believe it. Some things are better left to the experts, and when 'trick' recipes can taste as good, if not better, then everyone's a winner right? At least that's my philosophy.

So here are two very quick and 'cheat' recipes to make a great dessert-drink combo to end a perfect night. And perhaps a great compliment to my Tipsy dinner. Am I turning into an alcoholic?

I think I saw a nod.

Ingredients

For the mousse (adapted from this)

100 gm 70% dark chocolate (I used Lindt)

1 teaspoon sugar (optional- only use if you find 70% chocolate a bit bitter)

½ cup fresh orange juice, strained

¼ cup water

1 teaspoon orange extract/essence

6 tablespoons Baileys Irish cream

Vanilla ice cream, for serving

For the cocktail

½ cup espresso or strong instant coffee in ½ cup hot water

½ teaspoon brown sugar

Baileys Irish cream

Make the mousse

Fill a large bowl with ice and keep 4 ramekins ready.

In another (smaller bowl), mix the chocolate along with the orange juice, sugar and water and place it over simmering water (a water bath). Keep stirring till the chocolate has melted and is smooth and glossy. Take it off the heat and add the orange essence and baileys. Place the bowl immediately over the other one filled with ice, and whisk the mixture for 1 minute or so, just till it begins to thicken. Don’t over mix. Pour immediately into the ramekins and refrigerate for 2-3 hours. Serve with whipped cream or vanilla ice cream. Easy peasy japanesy…and seriously tasty!

Make the cocktail

Mix the espresso/coffee with sugar and freeze in an ice tray. Once frozen, put the espresso cubes in a freezer bag and crush to a fine dust. Fill a tall shot glass with the dust and slowly pour Baileys over it. Serve immediately. 

Easter Eats – Mango Phirni on Edible Spoons

“Deceptive to the eye

In shape of an egg,

‘Please let me try one’

You earnestly beg,

Surprise in the mouth

Your head swirls in wonder,

If this a miracle

Or a deliberate blunder?

Tastes nothing at all

Like it’s form and shape,

And the spoon crumbles

Making you gape,

Sweet like holiday

A dessert quite neat,

Approved by the bunny

As an Easter eat!”

Ingredients

For the Chocolate Shortbread Spoons (makes about 8-10 spoons)

½ stick (1/4 cup) unsalted butter, melted

½ cup all-purpose flour

½ teaspoon vanilla essence

1 ½ tablespoons unsweetened cocoa powder (I used Hershey’s)

A pinch of salt

For the Phirni (Ground Rice Pudding)

2 cups whole milk

3 tablespoons white rice, soaked in ½ cup water for 3 hours

2 tablespoons +1 teaspoon brown sugar (or to taste)

1 tablespoon rose water

1 teaspoon fresh mango pulp + few pieces for garnish

Make the Edible Spoons

Beat the butter till its light and fluffy. Stir in the vanilla and mix well. Now add all the dry ingredients and work till the dough begins to come together. Once done, cover with cling film and chill for approximately 30 minutes (can be more but not less).

Preheat oven to 375°F while dough chills.

Bring the dough to room temperature and knead for a few minutes till it soft and workable. Divide into 8-10 equal parts and roll out each part onto a 4 inch oval. If you have a spoon shape cookie cutter, cut out a spoon shape from this press into a spoon mould (use any oven-proof spoons you have at home- I used my ceramic appetizer spoons) If not, just press the dough into the mould and cut off the edges. Using your hands, give the dough the shape of the spoon, leaving the base slightly thicker that the stem (this will make the spoon heavier at the bottom, allowing it to balance better once baked)

Prick the moulds with a fork and bake the shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. Cool completely before removing them from the moulds. Chill slightly by refrigerating for 20 minutes.

Make the Rice Pudding (Phirni)

Grind the rice to a paste in a blender. Mix with the milk and bring to boil. Cook for 20-25 minutes, stirring continuously till the rice is fully cooked and the pudding starts to slowly thicken. At this stage, add the sugar and rose water. Cook for another 5-6 minutes till the sugar is melted. Remove from heat and cool. Once cooled, add the mango pulp and mix well. Chill for 2 hours.

Put a teaspoon of the phirni on the Chocolate Shortbread spoons, garnish with a piece of mango and serve cold.

Remember to make the mango rice pudding in excess, because one you have tasted it on the spoons you will definitely need- not want- more. It is delicious!

White Chocolate-Thandai-Malibu Mini Mudcakes

“A reason to bring

Out the color in you,

Laugh, eat and enjoy

And drink a few,

Family, friends

Not a moment dull,

From the corner you’re hit

With a water pistol,

‘Let me get you!’

Revenge is on your mind,

But little sweet treats

You happen to find,

Games are history

When food is not,

A bite of gujia

Or a thandai shot!

Holi is here

If an excuse is what you need,

Otherwise just down a few

Behind the scenes!

Thandai is a spiced cold milk drink, usually alcoholic, drunk during Holi, the Indian festival of colors. Being far away from home, and with the festival less than a week away (March 27), I felt I needed to draw some inspiration from it. I thus captured those wonderful flavors, keeping the 'kick' intact (of course!), and bundled it all into one moist little mudcake! Truly delish and quite potent! *hic*

Warning: may cause a hangover.

Ingredients (makes 12 mini cakes)

For the mudcake

6 tablespoons unsalted butter

110 gm white chocolate (approx 24 Lindt squares)

3/4 cup milk

1 ½ tbsp Thandai spice mix (use a ready mix or from the recipe below)

1/3 cup sugar

1 egg

3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp vanilla

5 tbsp Malibu

For the icing

½ cup heavy whipping cream

1 tablespoon Malibu

1 teaspoon brown sugar

For the Thandai mix

1 teaspoon fennel seeds

1/2 teaspoon poppy seeds

5-6 almonds

2 green cardamoms

2 cloves

1 cinnamon stick

5-6 black peppercorns

Grind all the ingredients for the Thandai mix to a powder and keep aside.

Whip the cream and sugar till it’s stiff enough to be piped and refrigerate.

Heat the butter, chocolate, milk, thandai powder and sugar in a metal pot over simmering water. Once the chocolate has melted, mix well and cool to room temperature. Make sure there are no lumps of chocolate or butter. Once cool, whisk in the egg and vanilla extract. Sift the flour, baking soda and salt. Slowly add the wet mixture to the flour, constantly folding to ensure no lumps are formed. Once the batter is smooth, stir in the Malibu. Do not over mix.

Pour in a cake dish or mini cheesecake pan and bake at 320 F (160 C) for 30-35 minutes, till the top is firm and a toothpick comes out clean.  Cool to room temperature. 

Mix Malibu with the chilled whipped cream, apply on the mini mudcakes and enjoy!

Masala Chai Cookies

“Sharma-ji became famous

Making this road side treat,

A hot cup of masala chai

That you just cannot beat.

Sweet and mysterious

A pick-me-up morning sip,

A small plastic tea cup

And spices till the rim.

Dipped with glucose biscuits

For an added energy kick,

The perfect winter’s entitlement

Till the very last lick!”

Many of us grew up eating glucose biscuits dipped in our little cup of morning tea. With busy lives, and busier minds, that entitlement has somehow been lost with time. So I thought, why not combine the taste into a treat that can be grabbed on the go! I just don't want to let that childhood go. Do you?

Ingredients

For the masala chai (makes a strong 3/4 cup of masala tea)

1 cup water

½ cup whole milk

½ teaspoon cardamom powder

¼ teaspoon cinnamon powder

2 cloves, crushed

2 teaspoon black tea leaves

For the cookies (makes around 24 3inch cookies)

2 eggs

1 cup wholewheat flour

1 teaspoon baking soda

½ teaspoon salt

2/3 cup fine brown sugar

6 tablespoon unsalted butter

½ cup honey oat clusters (or plain roasted oats), crushed (optional)

Make the chai

Heat water along with the spices and tea leaves. Once it begins to boil, add the milk, lower heat and let it simmer till the mixture reduces to half its volume. Strain and keep aside.

Make the cookies

Sift the flour, baking soda and salt together.

Melt the butter and mix it with the cooled tea.

Combine the sugar and eggs and beat well. Fold in the dry ingredients, followed by the tea mixture slowly. Finally add the oats (if using) and mix well. The mixture will resemble a sticky dough. Scoop 1 tablespoon of the mixture at a time, and place it 2 inches apart on a greased baking or cookie tray. Remember, the cookies will expand a little so you do need some space in between otherwise they'll all stick together.

Bake at 325 F for 20-22 minutes- the bottom will turn brown and become crisp, but the top will be slightly risen and soft.  Cool completely and serve. Can be stored in an airtight container in the refrigerator for up to 1 week.

Green Cuisine – Our St. Patrick’s Day Bites

“I may not be Irish

But green I can eat,

And any excuse really

To enjoy another feast!

Little boats of cucumber

Floating my appetite,

And bites of deep dish

Going out of sight.

While the couscous and

Chicken, talk into the night,

I devour the brownie pops

With all my might.

The shamrock’s by my side

Time flies in beer,

Wearing green for luck

And a look oh-so-dear.

Now if you’ll excuse me

I need to finish my meal,

Before the leprechauns have

Another trick up their sleeve!”

1. Spinach Corn Deep Dish Pizza Bites

Ingredients

1 cup curried spinach corn (substitute chicken with 1 cup corn kernels)

8 slices of brown bread, centers cut out and made into cups.

(Don’t pre-bake the cups, just butter, press them into the muffin pan and keep aside. You could also use mini tortilla wraps or pizza dough, homemade of store bought)

½ cup grated Gruyere (or Parmesan)

Line the cups in a mini muffin pan. Spoon 1 teaspoon of the spinach corn curry, followed by a generous amount of cheese (yum!) and bake at 350 F till the cheese is just melted and begins to brown around the edges (around 10-15 minutes).

Serve hot.

2. Cous Cous & Mint Chicken Tikka Cups

Ingredients

12 pieces of chicken tikka

½ cup couscous

1 tablespoon salted butter or margarine

½ cup mixed vegetables- I used red/green peppers, carrots & onions

1 teaspoon olive oil

1 teaspoon fresh coriander, finely chopped

1 teaspoon dried basil

1 teaspoon curry powder

½ teaspoon paprika

Salt & pepper

Prepare the chicken tikkas as per my previous recipe.

Heat olive oil in a pan. Add the vegetables & dry spices and sauté for a few minutes. Don’t over cook as we do not want them to lose their crunch. Stir in the couscous and roast for a minute. Now add 1 cup boiling water, turn off the heat and cover for 4-5 minutes. The cous cous will soak in the water and cook slowly. Fluff with a fork, add the butter and mix well. Adjust seasoning if required.

Serve hot with the chicken tikka skewers.

3. Cucumber Boats 

Ingredients

1 large cucumber, halved lengthwise, seeds and a bit of the centre removed

1 egg, boiled

1 teaspoon mayonnaise

½ teaspoon paprika

1 teaspoon fresh herbs- I used a mix of mint & cilantro. You can also use dill/basil

½ red pepper

1 teaspoon red onion, finely chopped

1 teaspoon jalapeno, finely chopped

1 teaspoon fresh coriander, finely chopped

½ teaspoon lemon juice

Salt & pepper

Mash the egg and mix with mayonnaise, paprika, herbs, salt & pepper and keep aside.

Grill the red pepper in a 375 F oven for 10-15 minutes, till it’s soft and the edges begin to brown. Cool, finely chop it and mix with the onion, coriander, jalapeno, lemon juice, salt & pepper to make the salsa.

Put a layer of this red pepper salsa inside the scooped out cucumbers. Top with a layer of the egg salad. Cut into 1 inch pieces and serve immediately.

4. Brownie Pops 

Ingredients

Freshly baked chocolate brownies

50 gm dark chocolate

4 lollipop sticks

1 tablespoon unsalted butter

Colorful sprinkles

Cut out small round pieces (or any shape you fancy) from the brownies. 

Melt the chocolate and butter over a water bath (simmering water). Once melted, dip the lollipop stick in it and insert into one end of the cut out brownies (the chocolate will act as the glue to hold the stick). Dip the brownies halfway into the melted chocolate, and immediately into the sprinkles. Keep on a non-stick surface or stand and refrigerate. Bring to room temperature before they’re ready to be served. 

.......And of course, a few pints of beer!

The Hot Chocolate Barfee

“A cup of cocoa

For a sleep so true,

Topped with marshmallows

For the child in you.

Warm, like a cuddle

And simple, not clever,

A sip that you don’t quite

Outgrow in forever.

A treat so divine

Easily does woo,

Now you can have your cuppa

And eat it too.”

Ingredients

½ cup whole milk

1 tablespoon unsalted butter

½ can sweetened condensed milk

3 tablespoons unsweetened cocoa powder

1 cup mini marshmallows

Line a mini cupcake pan with cupcake covers and keep aside.

Heat the butter in a pan. Warm the milk a little and mix the cocoa powder in it so that there are no lumps. Add the chocolate milk along with the condensed milk to the butter. Stir well and cook with constant stirring so the mixture doesn’t burn or stick to the bottom of the pan. It will begin to thicken slowly. Turn off the heat when the mixture begins to come off from the sides of the pan and reaches the consistency of thick batter – i.e. can be poured but will also set once cooled. Mine took about 30-35 minutes and is dependent on the quality of milk and condensed milk.  At this stage, stir in about ½ a cup of marshmallows so they melt in the mixture.

Put one tablespoon of the mixture into the cupcake moulds. Add a marshmallow to the centre and cover with another tablespoon of the mixture. Refrigerate and cool for 2-3 hours before serving. A sinful, fudgy chocolate treat, definitely not for the faint of heart!

Now you can have you hot chocolate and eat it too!

Recipe by Request - Mini Coconut Cupcakes

I had made these a while ago and had no plan of blogging it (I mean coconut muffins/cupcakes are common, and I blog anything but common). With only one pic from Instragram (which explains the shoddy lonely photograph), I had shared it with a few friends for fun. Due to several repeated requests for the recipe, I decided I may as well put it up! 

So here goes...

Warning: Seriously addictive. Bake with caution!

Ingredients

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup / 1 stick (113 grams) unsalted butter

3/4 cup fine brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup whole milk or coconut milk (I used coconut but some people find that overwhelming)

3/4 cup toasted coconut flakes (I like them very 'coconutty', but you can reduce this to 1/2 cup if you want)

Method

Preheat oven to 350 F (180 C) and line 12 muffin cups with paper cups.

Sift together the flour, baking powder and salt. Mix in the coconut flakes and keep aside.

Soften the butter and beat with the sugar till it's light and fluffy (about 3-4 minutes). Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Now add the flour mixture (2 tbsp at a time) followed by some milk and keep folding slowly till all the flour and milk is over. Just be careful not to overmix as we want the mixture to stay light.

Fill the muffin cups 3/4 with the batter and bake for about 18 - 20 minutes or until a toothpick inserted into a cupcake just comes out clean.

I ate 6 of these when they were fresh out of the oven. True story.

Caramel Bread Pudding

 

 

“Sister to the bread & butter

And cousin to custard caramel,

Despite a few follies

This dessert turned out swell!

Pay no attention to looks

For taste is not skin deep,

The emotions that come with a bite

Make you want to weep.

For that is how good

Simplicity can taste,

Bread, milk, sugar-the basics

And not a morsel will go waste.”

 

Ingredients

2 slices of brown bread, torn into small pieces

1 tablespoon raisins or dried cranberries

¾ cup whole milk

¼ cup coconut milk

1 teaspoon + 2 tablespoon fine brown sugar (to make burnt sugar - see below)

Bread + Milk + Sugar = One Great Pudding!

Grease a brownie/baking dish and keep aside.

 

Mix the bread, cranberries/raisins, 1 teaspoon sugar, milk & coconut milk and bring to simmer over medium heat. Once the mixture begins to thicken, turn off heat and cool.

Burnt Sugar : Heat 2 tablespoons of sugar in a non-stick pan till it melts and begins to caramelize. You will see the sugar fume and start to bubble, with a slight burnt fragrance. At this stage remove the sugar quickly from the heat, and pour into the baking dish. The caramelized sugar will set fast so make sure this is done rather swiftly. (If you made extra burnt sugar, you can store it for use later. Just cool it on a cookie tray, break into pieces & store in an airtight container. It gives a delicious flavor to most milk based puddings!)

Now put the bread mixture on top of this, and bake for at 300 F for 25-30 minutes, or till the top begins to brown. Remove from the oven and put straight into the fridge/freezer to cool completely.

 

Now here’s the challenge. Once cooled, you should be able to invert it on a plate such that it looks like a caramel layered pudding. Mine (sadly) broke while trying to remove it from the pan. But you can't be a creative cook and worry about less-than-perfect results, so in the end I simply mixed it up, scraping the bottoms so all the caramel gets incorporated, and served it in little bowls. The result – delicious! Some of the caramel mixed with the pudding while baking, giving it a deep flavor, while the other bits added quite a crunch. 

Tastes better than it looks, completely butter free and rather easy to make!  [Update] : I made this pudding - with figs instead of cranberries - for an event and it was a big hit! Instead of baking and trying to relentlessly invert the minis, I simply layered the bread pudding with some crushed burnt caramel and stuck in the fridge for a bit. It tasted just as great. And looked oh-so-cute!

[And the latest pic from the event!]

Peach Gujia Parfait*

“Here comes holi 

And we’re far away,

No family to hide from

No colors to play,

But at least we can feast

And celebrate in taste,

That what we know

Shouldn’t go waste,

So fold up your sleeves

And get out the dough,

Roll, fold, repeat

Till you have no more,

And what’s lost in emotion

Is gained in weight,

Holi is almost here and

My gujias are on the plate!”

Ingredients

For the Gujia Dough

1 cup whole wheat flour

2 teaspoon ghee (clarified butter) or shortening

Water as required

For the Gujia Filling

1 peach, skinned and cut into cubes

1 teaspoon coconut flakes

1 teaspoon brown sugar

½ cup milk

½ teaspoon black pepper

½ teaspoon cinnamon powder

1 cardamom, crushed

For the Parfait

½ cup mascarpone

¼ cup whipping cream

1 teaspoon fine brown sugar

Some home made granola

Make the dough

Mix the ghee with the flour and mix well. Now slowly add water till the dough just comes together. Make sure it’s not too wet. Cover and keep aside for 20-30 min.

Make the filling

Mix all the ingredients for the filling and cook covered on low flame till the peaches are tender and have broken down. Open cover, change flame to medium-high and sauté till all the liquid is absorbed. Refrigerate and cool.

Put it together

Roll out the dough and cut 2-2.5 inch circles from it (makes about 14-16). Put a teaspoon of the filling in the center and fold into a half moon shape to make a dumpling. Do this will all the dough, but save some of the filling for the parfait.

Heat some oil in a deep pan and shallow fry the dumpling. Drain and cool.

Take a tall shot glass and make layers of the peach filling, the mascarpone and the granola. Do this till you reach the top or run out of mixture. Top with e gujia and enjoy.

A western twist to the holi favorite!

*Adapted from the recipe by Indian Simmer

Drunken Semolina Cake Bites

“While growing up

I was forced to eat,

The dreaded sooji porridge

That was no way a treat.

In a school of rules

With dining far from fine,

Not quite my idea

Of wine and dine.

If only I knew then

That one day hence,

It’ll create it for adults

With a glaze so dense.

Warm and filling

A breakfast spiked,

Sooji is tasty

Oh matron, you were right!”

Ingredients

For the cake

1 cup fine semolina

6 tablespoons unsalted butter or ghee

1 teaspoon vanilla essence

1 egg

1/2 cup brown sugar

1 teaspoon baking powder

¾ cup milk

1/2 cup chopped walnuts

For the drizzle

50 gm dark chocolate, cut into pieces

½ cup mascarpone

¼ cup whipping cream

2 tablespoons fine sugar

2 teaspoon cognac or brandy

Prepare the drizzle

Heat the cream till it begins to simmer on the edge of the pan (but not boil) and pour it over the chocolate pieces. Add sugar and mix well till the chocolate looks smooth and glossy. Cool slightly and fold in the mascarpone till it’s well incorporated. Lastly add the cognac and stir the mixture a little. Do not overmix. Keep aside. If the drizzle gets too thick to pour as it stands, you can warm it slightly in a warm oven or low microwave (3-5 seconds max).

Prepare the cakes

Pre heat the oven to 350 degrees and grease a brownie pan and keep aside.

Melt the butter and sugar together and mix well. Add in the egg and vanilla essence, and beat till it becomes slightly fluffy.

Cook the semolina and milk in pan on low-medium heat, till the milk is just absorbed by the semolina (it’ll be fairly quick) but the mixture is still runny (Add more milk if required as the absorption depends on the quality of semolina). Cool a little and then add to the batter. Finally add the baking soda and mix well.

Pour in the brownie pan, top with chopped walnuts and bake for 20-25 minutes, till the edges begin to brown.  

Drizzle with the chocolate mascarpone mixture while still warm, cut into squares and enjoy!

Mini Malpua Sandwiches (a.k.a Indian Macaroons)

“Confusing to the eye

And mind as well,

This seeming burger

Doesn’t show and tell.

Sweet or savory

You scratch your head,

Breakfast or dessert

Many have been misled.

One in the mouth

The taste buds take on,

You forget the trivia

And eat till it’s all gone.”

Ingredients

For the Malpua (Sweet Indian Pancake)

1 cup wholewheat flour

½ cup brown sugar

1 teaspoon fennel seeds

¼ cup yogurt

¾ cup milk

2 tablespoons olive oil

For the filling

½ cup baking dark chocolate

2 tablespoon unsalted butter

Mix all the ingredients for the Malpua (except the oil) and make a smooth batter from it. It should resemble pancake batter. If required, adjust the quantity of the milk to get the right consistency. Heat  oil in a non-stick pan and make a large pancake from the batter (approx 6-7 tablespoons of the batter at a time). Cook evenly till both sides are slightly brown. Do this with all the batter. Cut out 1.5 inch circles from the batter using a cutter.

Mix the chocolate and the butter and melt in the microwave for 40 seconds. Beat to get a smooth texture. Apply some chocolate on a circle, and top with the other. Secure with a toothpick. Serve warm or cold.

29 Calories Business Launch Event 28/02/2013

The flags were set

And menus were out,

The bubbles were curious

What the buzz was all about..

The table was set

With playful food,

Carefully crafted

To set the mood..

The hostess adorned

A dress she bought,

But didn't still enjoy

Getting in the shot,

The room began to fill

With ideas, critics & praise,

As everyone ate

And glasses did raise,

Sliders to pasta

Indian chaat for some,

Devilish little cheesecakes

For the last bit of fun, 

Toast and talk

Taste of the era new,

Of Indian Tapas

Created just for you,

And the day closed

With a ribbon snapped,

Applauding a new chapter

And getting on the map,

29 calories believes,

And is not being coy,

In sharing it's creativity

For you all to enjoy.

So, ladies and gentleman

I now officially say,

29 business has launched,

And... is here to stay."

29 Calories launched it's business arm yesterday! Hoorah!

As a food consulting service, it will focus on small plates and tapas inspired by Indian/Indo-fusion cuisines. The central idea behind the business is the creativity behind the food, and not just the food itself. Please visit my business webpage for more information and details on the services offered.  The links are also available on the top panel on this blog. 

Here are some more pictures from the launch event. It was a lot of fun experimenting & creating the menu (with several eliminations rounds if I may add!), cooking up the 'final' storm and letting it all unfold... A slight proud moment for me. Then there was also the hilarious who-can-be-a-good-hand-model competition amongst some of the guests. Someone did win, but I won't say who.

The food was made for 12, but finished by 8 guests. Need I say more.

  

All featured recipes

1. Veg & Sausage Grilled Sticks (from my Oscars for Commoners menu)

2. Eggplant Sliders - Recipe here

3. Lentil Pasta - Recipe here. (Used spaghetti and added a slight variation of my Minced Cauliflower Salad Bake on top as a garnish and for flavor. I also kept the Lentil sauce separate and let the guests pour it on their pasta bowls when they were ready to eat!) 

4. Carrot Halwa Mini Cheesecake - Recipe here (Topped with a delicious caramelized sugar + whipped cream frosting)
5. Mexican Pinwheels - Recipe here
6. Chicken Chaat Poppers - Adapted from my Mushroom Pani Puri. Used chicken instead of mushrooms, and added a sweet tamarind sauce for a tang!

Shahi Toast Shooters

“It’s sticky bun day

And so I thought,

Lets bring milk to boil

In a deep bottomed pot.

Then add on magic

With condiments fine,

Toast some bread

To a color so divine.

Soak and dip

Lick fingers along the way,

A shot of sweetness

To celebrate the day!”

Ingredients

For the syrup

1 cup water

3 tablespoons brown sugar

For the milk base

2 cups whole milk

1 cardamom, crushed

1 teaspoon brown sugar

For the toast

1 small wheat bun or 1 brown bread, cut into 0.5 inch pieces

For the garnish

1 teaspoon coconut flakes

I teaspoon pine nuts

1 teaspoon dried cranberries

Prepare

Pre heat the oven to 400 F and toast the pieces of bread till crisp and brown, approximately 20-25 minutes. Also put the ingredients for garnish in a baking dish and bake for 5-10 minutes till the coconut turns brown. Keep both aside to cool.

In parallel, put the ingredients for the milk base in a pan and bring to boil. Stir occasionally and cook till the milk begins to thicken and becomes half the initial volume. Approximately 25-30 minutes.

Heat the water and sugar in another pan and cook till the syrup gets a viscous consistency, enough to soak the pieces of bread.

Put it together

Fill ½ a shot glass with the milk base. Dip the pieces of bread in the sugar syrup for 2-3 minutes. Put 3-4 pieces on a bamboo skewer, pour some of the remaining milk base on the bread and insert into the shot glass such that half the pieces of bread are dipped in the milk base.  Sprinkle with a bit of garnish and chill for 1-2 hours. 

Chocolate Sondesh

“Sweet without sin

A sugary win,

Chocolate without crime

A dessert-i-licious rhyme,

Bite without fright

Every human’s right!

Treat without a wink

Let those teeth sink,

Mmmm without blame

Now that’s a prize game.”

Ingredients

4 glass whole milk

1 teaspoon white vinegar

2 tablespoons fine brown sugar

1 tablespoon unsweetened cocoa powder

8-10 Hershey's mini kisses

Bring the milk to boil. As it starts to bubble, add the vinegar and turn off the heat. Soon the mix will curdle, and as you stir, the cheese will separate from the liquid. Drain the liquid and let the cheese (paneer) sit in the sieve till all the water has been squeezed out (about 20-30 minutes). If required, put a weight like a plate on top of the cheese as that will accelerate the draining process.

Once drained, add the sugar and cocoa and mix well till the cheese becomes pasty. Transfer to a non-stick pan and cook on medium low flame for 3-4 minutes, constantly stirring the mixture (don’t overcook or the cheese will begin to break down). Remove from heat, mix well and cool.

Once cooled, shape into small discs and top with a piece of Hershey’s mini.

A quick and heathy oil-free dessert!

Carrot Halwa Mini Cheesecakes

“Flavor of halwa

But dressed as cake,

These little orange devils

Do compliments take.

The reminder of winter

On a busy Indian street,

Hustle and bustle of vendors

And a small warm treat.

Feeling of family

With spoons of love,

And some other ingredients

That don’t measure up much”

Ingredients

For the crust

1 packet (approx 50 g or 8-10 pieces) chocolate ladyfingers or 6-8 pieces butter shortbreads

½ teaspoon brown sugar

2 tablespoons unsalted butter

For the cheesecake

1 packet (8oz) 1/3 fat or fat free Philadelphia cream cheese

1 large carrot (about 1 ½ cups), finely grated

2 cups whole milk

1 egg

1 teaspoon vanilla essence

1 tablespoon condensed milk

6 tablespoons brown sugar

¾ teaspoon cinnamon powder

4-5 green cardamoms, finely crushed

Grease well a mini muffin pan with butter or oil and keep aside.

Prepare the crust

Crush the ladyfingers/shortbreads in a blender to a fine powder. Add the butter and sugar and mix well. Take 1 teaspoon of the mixture and press at the bottom of each mould in the muffin pan. Bake for 5-8 minutes in a 325 F pre-heated oven. Keep aside to cool.

Prepare the cheesecake

Heat the milk, condensed milk and 2 tablespoons of the sugar in a deep pan. Once it comes to boil, add the carrot, cinnamon and cardamom and cook on medium-low flame till the carrot is completely cooked and all the liquid has been absorbed. Approx 25-30 minutes. Discard any pieces of cardamom skin and keep aside to cool.

In the meantime, get the cream cheese to room temperate. Beat together with the remaining sugar until its light and fluffy. You can taste it at this point to adjust the sugar as required. I don’t like my desserts overly sweet so keep them on the less sweet side. However, do remember that we will be adding the carrot mixture to this, which also has some sugar.

Now add the egg to the cream cheese and beat well for a few minutes. Lastly add the carrot mixture and lightly mix till it forms a homogeneous mixture. Spoon 1 tablespoon of the mixture into the muffin pans prepared earlier.

Heat the oven to 325 F. Prepare a dish with water and place it on the lowest shelf of the oven (a water bath). Bake the cheesecakes for 18-20 minutes. Keep a close eye on them as you want to stop baking as soon as the top is set- it will still be a little jiggly, but not wet. Switch off the oven at this point and let the cheesecakes cool slowly in the oven. Once the oven reaches room temperature, remove the muffin pan and slowly take out each mini cheesecake with the help of a knife. They should slide out quite easily if the pan was well greased. Refrigerate and enjoy!