Brownie Cake with Cognac Ganache Frosting

"When I was mere twenty three, I met a man of challenge

He wasn't even ready to date, leave alone marriage!

Mmm, I like myself a game, I thought one fine day

And thus started a chase, to make him look my way..

And boy did he look, looked to never ever turn

That gaze, oh that gaze, that still makes my head churn..

Ups & downs, rights & wrongs, we walked on through

Finding balance every year, growing as the coupled two

And now he turns thirty something, on this summery day of June

Making him older than me, and for that, I'm over the moon!

Jokes apart, he might be growing, in the number that is age

But his childish antics remain, if only to control my rage.

And as I bake up deliciousness, for a birthday treat true,

I secretly pray that soon he'll start cooking, and feed me insane too!"

Happy Birthday Marlin!

You're the best contest I ever won.

Ok, now that you're all are done with your aww's and sigh's, lets get on with it.

Honestly, this cake doesn't need a recipe.

It's a slab of my regular fudgy brownies, topped with dollops of dark luscious chocolate ganache - except that I was a tad naughty and added cognac to the mix. Hey, can't blame me for making a celebration out of a birthday! It is, however, made of my husband's favorite things [chocolate, chocolate & more chocolate] and I couldn't think of a better way to treat him today.

Be careful, for this [tall] dark & rich chunk of deliciousness can become an addiction. And this one ... you can't marry! ;)

Ingredients

1 round brownie cake (use this recipe, and bake it in a round spring-foam pan instead of a regular brownie pan)

1/4 cup whipping cream

2 oz semi-sweet dark chocolate, broken into pieces

2 tablespoons good quality cognac

Steps

1. Bake your brownie base and cool completely to room temperature. (You do not want to spread the ganache on even a moderately warm cake)

2. Bring the cream to a simmer. Pour it over the broken chocolate pieces and mix. Once the chocolate has melted, add the cognac and whisk till the mixture gets a subtle shine and is smooth. Chill in an ice bath or in the refrigerator to thicken - this will make the ganache achieve a spreadable consistency (approx 15 minutes). When you're ready to use it, give it a quick little whip again.

3. Spread, sprinkle (if you wish) & celebrate!

Simple, isn't it? The cake can be made a day ahead & will last for at least a week in the refrigerator. Although, reality is, once cut it won't even last an hour!

Oh, and if you have any ganache leftover, ditch your Nutella and spread that instead on your morning toast. More-than-a-little indulgence for breakfast is exactly what we wake up for!

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!

The 29. PopUp in Pics

"On the nineteenth day of June, we played it chic

In a space downtown, neat & slick

The table was laid, candles lit

Smiles were in, and frowns didn't fit

People twelve, came for 29.

Foodies at heart, and souls so fine,

They talked & laughed, over courses five

Left happy, with a little bag of spice

The night that started 2 months ago

Ended with pride, and much more

And after all the gratitude & love

All I want now, is to "pop" my feet up!"

The first of 29.'s PopUp dinners was a huge success! 12 people, 5 courses, and an experience that you can't put a number on.

The preps were grueling (specially for a single pair of hands!)

But the outcome? Well worth it all...

I did some rummaging around NYC for fresh off-the-tree (literally) berries & flowers, and I think the love showed on the plates! The food, bearing the usual 29. style, was well received by all the hungry guests. Phew...

Thank you to all who came, trusted me with their meal, and left with a smile that made me believe in myself just a little bit more. Here's to much more PopUp fun in the days to come!

Looking for a unique way to celebrate that special occasion? 29. can arrange a private PopUp dinner in lower manhattan for a group of 8-12 pax. Contact me today for details!

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!

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!

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...

Apple Coconut Kheer (Pudding)

“Peeking from the leaves, looking as red as love,

They tempt me to be evil, and reach out to pluck.

Juicy & luscious, in my arms they lie,

Some I eat, some I save, for that oh-so-scrumptious pie!

But as I to my kitchen go, in pursuit of a treat mid-day,

I yearn to be creative, with my friends on the tray.

So I roll up my sleeves, and bring you this sweet,

That is just as much magic, as an apple on a tree…”

Ingredients

2 red apples, washed and grated

1 cup full-fat coconut milk

½ cup whole milk (optional)

½ cup water

1 teaspoon vegetable/coconut oil

1 teaspoon palm sugar, jaggery (shakkar/gud) or maple syrup (adjust to taste)

Heat oil in a deep-bottomed pan and add the grated apples. Cook stirring continuously till the apples become softer and most of the moisture has evaporated. Add the sweetener and cook for another 4-5 minutes till the sugar melts and apples soften further. They should start to get soft & pasty, almost like stewed apples. Now add the coconut milk and bring to a simmer. Continue to cook till the coconut milk has halved, and the apples are completely cooked. Now add the whole milk [optional] & water, and continue to cook on medium-low flame to bring to a second simmer. Let the mixture cook till it begins to thicken. Remove from heat, pour into serving dishes and chill for 1-2 hours. Sprinkle with cinnamon (or nuts) & serve chilled.

A gluten-free, sugar-free sweet treat that will make you wanting more!

Notes:

Cook the apples only in coconut milk & water for a delicious vegan/paleo version!

Apples naturally contain a fair bit of sugar, so add less sweetener in the beginning, and adjust to your liking towards the end.

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!

Life in Little Bites : Food Photos

"Plates of bites savory, and those with spice

An echo of claps, or a room of smiles

Thank you notes, praises & song

Meeting strangers, bringing a friend along 

Birthdays and reunions, food for thought

This is my life, the one I always sought..."

Working in the Investment Banking world was tiring. But only till the day I decided to swap it for a frying pan.

Running your own business, specially one related to food, is not child's play. From a multi-person corporate support system, you're suddenly down to being your own admin, sales, technician, social media specialist, event organizer, caterer and... dish washer. Hours of standing, less than plump pay checks, no public holidays and always having to smell of food are truly balanced by the little things my guests do. They don't know it, but every tiny gesture goes a hellafa long way. That request for a signed menu, laughing at my attempted jokes, an almost standing ovation, a flattering blog post or a simple gratifying smile - these are the things that make me do what I do. These are the things that make being a chef worthwhile!

And if it isn't already fun enough, along comes the visiting best friend who happens to also be a brilliant photographer. In a month that is swamped with dinners & events, I could think of no better way to show my love, than to make her work a little ;). Below is proof of the stunning genius that she is, a master of capturing every tasty moment! Oh, and she also makes a remarkable sous chef! Do give Gayatri Nair Photography a look, and for those about to get married, you should know that you need her there for your special day.

Some people call my work face serious. I call it focus for deliciousness. Happy Thursday!

Check out some recent reviews of my dining experiences via Sanura Weathers on her award winning blog: My Life Runs on Food & Ohneka Farm's most talented blogger: Navriti Sood. Contact Me to setup a private tasting or visit Events for upcoming dinners in NYC.

[Follow all the scrumptiousness on FaceBook, Twitter & Instagram]

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!

Dining Trend Alert: Eat With Strangers

Navriti Sood's articulate bite of her 29. dinner experience

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.

4 Culinary Finds in & around Durban, South Africa

When people think of South Africa, they think apartheid, history and a few scattered beaches. Rarely does anyone think food. But after traversing miles of sun-bathed vineyards, conquering grueling hikes & engulfing waves, jumping off cloud-high bridges & driving down spotless roads, people get hungry for more than just adventure. Thus, knowing places that serve up delicious fare in my 'hometown-in-law' always comes handy.

I spend at least 2 weeks every year in South Africa. Housing the big five, it also happens to be home to my husband's family ;)! My trips are always about quality time with the in-laws, baking gooey brownies for the nieces & nephews, exploring the Drakensberg mountains near Durban and of course, letting the sleuth in me dig out those tucked away cafes and culinary spots! To me, no holiday is complete without any of it. 

Below is a list of some places I have loved visiting. Whether it's the food, coffee, decor, ambience, the crowd or a simple memory, each place has a special place in my heart, and today I'd like to share it with you.

 

Puppy Love at Freedom Cafe: An old shipping container houses this quaint coffee shop and brunch spot for the Durbanites. Nestled away in the popular & artistic Musgrave district of Durban, this is surely a midday go-to date spot. With a distinct love & theme of dogs, the cafe is adorned rustic seats and plenty of colorful curios. And as though the concept wasn't creative enough, each cup of coffee comes with little dog-bone shaped biscuits. Just the sight makes you go 'awwww..'. I'd go back just for those!  

http://tastefreedom.co.za

 

Coffee & Cakes at I Want My Coffee: Yes, I absolutely do. This quirky spot near the Gateway mall in Umhlanga is the place to go for a tall iced latte & a light bite - all while soaking in the relentless Durban sun. With communal tables, plenty of books, wall-full of writings and a range of sweet & savory options, you will never feel alone here. The cafe also boasts of unique home-made coffee flavors such as orange cinnamon or chili chocolate (what!). Oh, and their lamingtons are delish! So, next time you're in surf city over the holidays, gather some cheer with their ever-smiling baristas and give this little birdie a try. 

http://iwmc.co/

 

Beer Tasting at Claren's Brewery: A short trek from Durban, but totally worth it. Situated in the quaint & arty town of Clarens in the Free State, this bar-cum-brewery is surrounded by everything that should surround a beer - mountains, art, color, sun & smiling faces. With an in-house roastery and a range of beers & ciders to chose from, this is exactly the boost you need at the end of that breathtaking hike!

Oh, and if beer isn't your poison, there are also an aromatic roastery next door churning out the best coffee in the region - the popular Highlands Coffee!

http://www.highlandcoffeeroastery.co.za/

Bunny Chow at The Grove, Chatsworth Centre: Bunny chow! Where do I even start. Legend has it when Indians first migrated to South Africa, as laborers in the sugarcane plantations, they required a meal that was not only wholesome & flavorful (yes, we Indians have very strict palates), but also easy enough to carry to the field. Think grains, meat, bread etc. That's when the ladies decided to hollow a loaf of bread, and package the curry inside for them to carry. Pretty brilliant if you ask me. And definitely delicious! Anyway, Bunny Chow is somewhat of a culture in Durban. With each spot vouching to serve the 'hottest curry in town', there are a handful that the locals love. The Grove, situated in the old Indian area of Durban, is one such place. Don't expect an ambience when you go here. Walk in, take your pick from the extensive menu, wait with bated breath for it to arrive and then devour it with all your might. You might need a few bottles of water and a handful of wet wipes on the side. But the feeling in the end of it all will make you float. Spice lovers, your satisfaction is guaranteed. 

Farro & Chickpea Risotto

"Creamy yet not, with a nutty bite

Wholesome yet flavorful, and a colorful sight.

Healthy too, for gluten there is none

Mix & match your veggies, have some fun!

With hints of spice, it craves the hunger

Ah! a warm welcome, on this day of thunder."

Ingredients

1 cup chickpea curry (recipe : either this or this. Leftovers from your favorite Indian take-out will do as well)

1/2 cup Farro, thoroughly rinsed

1 cup mixed vegetables (I used carrots, asparagus & red radish)

1/2 cup spinach leaves, washed and roughly chopped

2 teaspoons fresh coriander, finely chopped (for garnish)

3/4 cup low sodium vegetable stock (chicken/beef stock can be used as well)

1 teaspoon light olive oil

1/2 teaspoon cumin powder

1/4 teaspoon cayenne pepper

Salt, pepper to taste

Mix the Farro with the stock and bring to boil. Once it's half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, till most of the liquid has been absorbed by the Farro. Once done, remove from heat, cover and leave for another 5-6 minutes.

In the meantime, heat oil in a non stick skillet. Add the cup of veggies, along with the dry spices and saute for a quick 1-2 minutes, till they just begin to brown. Stir in the chickpea Farro cooked earlier and give it another quick stir. Finally add the spinach leaves and saute till they're just wilted. Garnish with chopped coriander and enjoy hot.

A delicious gluten-free & vegan weekday dinner!

White Chocolate & Cardamom Kheer (Rice Pudding)

“A gift from my kitchen

Straightforward & fast,

Wholesome, with spices

That’ll fill up your heart.

Call it comfort-ilicious

Or flavors in a bowl,

It’ll complete your meal

And warm up the soul..

Oh and did I mention

A boil is all it needs,

Simple to make, yet tasty?

Now that’s a recipe for keeps!”

Ingredients (serves 4)

2 cups whole milk

6 tablespoons white Basmati rice

3 green cardamoms, crushed

2 tablespoons brown sugar

6-8 pitted dates, hydrated & chopped

8-10 pieces of white chocolate

In a deep-bottomed pan, bring to boil the milk, cardamom & sugar. Once boiled, add the rice and cook on medium low flame so the mixture is just simmering. Continue to cook till the rice is soft and fully cooked. Turn heat to high and give it another boil to slightly thicken the kheer. [PS-At this stage, it’s already a delicious pudding and can be eaten as is. But the next step just adds a creamy twist to it..]. Discard any cardamom skin, and stir in the dates & white chocolate. Mix well till the chocolate is fully melted.

Chill for 2 hours & serve with a dash of cinnamon & caramel!

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!

29. Dining Experiences : A Visual Journey

It's the 29. Busi-versary! {err, do you have a better word for it?}

Last year on this very day I launched the 29. Private Kitchen. Without a firm idea of the direction I was headed in, I decided to just cook my way through it. And that is exactly what I have been doing!

With a busy start to the year [in a good way!], more & more people are rolling up their sleeves to dig in to some Indian Tapas. Well, high time! Thus, the 29. kitchen has been anything but untouched. And although I might have been less-than-prompt at posting recipes, I always have enough photographs to keep you occupied. Here is a snippet of my culinary journey through Jan & Feb 2014...

[Unless otherwise mentioned, all photography is copyright of 29.Calories]

Indian Poppadam Tacos

“Papad & veggies

Look so hip,

In their new avatar

With a Mexican twist.

Spiced, with a crunch

Of fresh salad crisp,

It shatters in form

When touched to the lips.

Bring out the margaritas

And celebrate the feel,

For these Tacos make

A party of every meal…”

Ingredients

1 cup curried eggplant

10-12 round Poppadams

1 carrot, grated

½ cup red cabbage, grated

2 teaspoons fresh coriander, finely chopped

1 teaspoon fresh mint, finely chopped

1 teaspoon lime juice

Salt & pepper to taste

Toss the coriander, mint, carrots and red cabbage in lime juice, salt & pepper and keep aside.

Heat a non-stick pan. Lightly roast a Poppadam on both sides while pressing down with a cloth so it doesn’t fold. Once it turns lighter in color [i.e almost cooked] and becomes soft, remove from heat and fold halfway into a taco shell shape. Hold it like this for a few seconds till it takes shape and becomes crisp. Do this with all the Poppadams.

Put a dollop of the eggplant, top with carrot slaw and serve crisp. Your Indian Tacos are ready!

Try one on the next 29. menu! Sign up for one of my underground dinners in 2014.