Summer Popsicles

“Oh how I love summer, it’s sun & swings

The chime of the truck, when ice-cream vendors’ sing

A lick of flavor, as it drips down my elbow

That treat I get, for every finished chore

Red, yellow, green, a flavor for every color I know

But mummy says, she can make many many more..

So this fall, I’ll keep the warmth in my heart

With a freezer full of popsicles, sweet, spicy and tart!”

Popsicles - a chef's way of preserving summer.

Fall is on it's way. And before you know it, all the colors around us will fade into brown. A beautiful brown. But nevertheless, brown. So this year I have decided to keep my warm fuzzy memories of summer in frozen treats!

There are a million ways to make popsicles. And most too-easy-to-need-a-recipe. Take a drink you like, and freeze it. Seriously. But then you can get fancy, without making it too complicated, and here are some of the lickingly-delish combinations I tried this season.

A classic combination, with a little twist. One of my favorites!

Banana, Coconut & Burnt Sugar

2 bananas, cut into pieces

½ cup whole milk

2 teaspoons burnt sugar, palm sugar or thick caramel

2 tablespoons coconut flakes

 Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.

For those who like a kick, even in their iced treats!

Mango Paprika & Lime

1 large mango (more ripe the better)

1 teaspoon lemon juice

¼ teaspoon smoked paprika

1 teaspoon sugar (or to taste) – only if the mango isn’t sweet enough.

 Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.

The tartness of red cherries with cream is a match made in heaven. Oh, and it creates such a beautiful color!

Red Cherry & Cream

1 cup fresh cherries, pitted

½ cup whipping cream

¼ cup whole milk

2 tablespoons maple syrup

2 tablespoons brown sugar (more if the cherries are sour)

Blend the cherries, maple syrup & sugar till smooth. Add a few teaspoons of water if required. Add the milk and give it a few more pulses.

Whip the cream till soft peaks form. Fold the cream into the cherry mixture till smooth. Don’t over mix or the cherries might curdle the cream. Put into moulds and freeze for 6-8 hours or overnight.

Too hot to drink your chai? Well you can lick on it instead.

Masala Chai

½ cup whole milk

½ cup heavy whipping cream

2 green cardamom pods

3 cloves

½ teaspoon fennel seeds

1 teaspoon fresh ginger, grated

2 teaspoons black tea leaves

¼ cup water

2 teaspoons sugar (or more – depends how sweet you like your tea!)

Crush the cardamom, cloves & fennel coarsely in a grinder (you can also do with a mortar & pestle). Mix the cream, milk & water and bring to a simmer – do not let it boil or the cream might curdle. Add the tea leaves, crushed spices and sugar and simmer for a few minutes till you get a golden brown color. Remove from heat and cool the mixture a little. Stir in the ginger and bring to a second simmer. Adjust sweetness and strain into moulds. Freeze for 6-8 hours or overnight.

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!"

Tandoori Chicken Drumlets

“Chicken so tender

It melts right through,

With flavor & spices

Oh-so fool proof.

Baked or pan-fried

That’s your call,

But the taste takes you back

To that late-night tikka stall!

Munch away, no guilt

It has not much oil,

But superior in every way

From that [yawn] soup on the boil…”

Ingredients

6 chicken drumlets (skin on)

2 tablespoons full cream yogurt

6 cloves of garlic, finely crushed

2 teaspoons grated ginger

1 green chili, finely diced

½ teaspoon cumin powder

½ teaspoon red chili powder or paprika

1 heaped teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon cinnamon powder

¼ teaspoon turmeric powder

Juice from one lemon

Handful of fresh coriander , roughly chopped (leaves & stalk)

Salt to taste

Olive oil to cook

Wash the chicken pieces and pat try on a kitchen towel.

Mix all the ingredients for the marinade.  Rub the mix all over the chicken pieces, making sure you rub under the skin as well. Refrigerate overnight or for 6-8 hours.

To cook, you can follow either of the below.

Baking method

Pre heat the oven to 400 F. Grease a cookie sheet/ baking tray and line the drumlets, skin side down. Drizzle some olive oil over the pieces. Cover with aluminum foil and bake for 20 minutes. Remove cover, turn the drumlets skin side up, and bake for another 30 minutes, till the skin begins to brown.  Give it a quick 5-6 minute broil in the end to crisp the skin. Remove from the oven and let it rest covered for a few minutes.

Stove top method

Heat 2-3 teaspoons olive oil in a non stick pan. Once hot, line the drumlets skin side down (they should sizzle immediately!). Cover and cook for 8-10 minutes on medium flame. Turn the pieces around and cook for another 8-10 minutes or till full cooked. Remove cover, turn up heat to crisp up the skin. Remove from heat and let it rest covered for a few minutes

Serve hot with a dash of yogurt or sour cream and your favorite salad.

Leftover tip: Remove the meat from the bones and refrigerate for a second treat the next day! Can be turned into a delicious lettuce salad, chicken sandwiches, nacho cups or a topping on your favorite pilaf or biryani.

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!

Chilled Raw Cucumber Soup

“Green juice green,

You’re bitter & mean,

I am moving on today

I never took to you anyway!

This drink so refreshing

Has given me wings,

As good as a sip can be

Oh! that hint of lemon sneaky.

It’s health in a gulp

With or without pulp,

Makes me hum a new tune

Come on, let’s drink up June..”

Ingredients

1 large cucumber

7-8 leaves of fresh mint

½ cup ice water

Juice of ½ lemon

¼ teaspoon cumin powder

¼ teaspoon dry mango powder

Pinch of fresh black pepper

Pinch of paprika

Salt to taste

Method

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

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

Notes:

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

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

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.

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]

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.

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.

Vegan Date Truffles

“Why celebrate love

A day each year we live,

When hugs & cuddles

Don’t measure & give.

Be different, be bold

No gift? Stop sighing!

Scoop up some cocoa

And get messy trying.

And when you wrap this

Homemade, not from a store,

It’ll hold all that you want to say

And a little bit more…”

Everyone wants to do a V-day recipe post. So I thought I may as well join the bandwagon. 

 

But guys! I am making it super easy for you. All those out there who cringe at making any home-made treats, this IS the one for you. There is no significant measures, no kneading, rolling, frying, braising, waiting on the timer etc etc....and the result is decadently sweet (although sugar free), moist and melt-in-the-mouth good. And they'd look rather cute as a gift too. 

 

If you're nodding your head at all the ingredients, then go pull them out and give it a try right now. Oh! and a penny for your thoughts. Please leave a comment!

Ingredients

1 cup pitted dates

½ cup walnuts or almonds

2 tablespoons cocoa powder

4 tablespoons coconut cream (the thick part of canned coconut milk)

1 tablespoon olive oil (or any tasteless oil)

Coconut flakes to coat

Add all the ingredients to a food processor and blend till you get a thick smooth paste. A few chunks here and there are fine. If the mixture is too dry to blend, add a teaspoon of water but make sure it doesn’t become too wet.

Transfer the mixture into a airtight container and refrigerate for 15 minutes. Once slightly firm, oil your palms and shape a teaspoon of the mixture into small balls. Toss in coconut flakes and enjoy!