Watermelon & Cucumber Chaat (Salad)

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

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

Spiced like the streets, on a scorching Indian afternoon

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

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

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

Ingredients

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

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

Juice from 1 lemon

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

12-15 fresh mint leaves, finely chopped

1 teaspoon black/rock salt

1/4 teaspoon paprika or chili powder

1/4 teaspoon dry mango powder

1/2 teaspoon roasted cumin powder

Salt to taste

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

Roasted Carrot Salad

"Fall is warm, fall has a chill

It's sometimes green, with an orange frill,

With pumpkins & carrots, everywhere

Halloween, and scary faces that stare,

It's comfort, before winter sets

The last of picnics, on a grassy bed,

But what remains, is the food affair

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

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

Ingredients

For the dressing

1/2 cup plain yogurt

1/2 cup mint leaves

Few stalks of coriander

1 small clove of garlic

Juice from 1/2 lemon

1/4 teaspoon paprika or red chili powder

2 tablespoons olive oil

Pinch of sugar

Salt to taste

For the Salad

1 bunch of carrots, cleaned and sliced

1 tablespoon olive oil

2 stalks of spring onion, chopped

1/2 teaspoon cumin powder

1/2 teaspoon chat masala [indian mixed spice]

2 tablespoons fresh coriander leaves, roughly chopped

Salt to taste

Make the Dressing

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

Roast the carrots

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

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

Roasted Chickpea Salad w/ Tamarind Vinaigrette

"Light & hearty, perfect for fall

Serve as a salad, or simply eat it all

The tang, that replicates flavors of the street

Busy, noisy, with a crowd of Indians at your feet!

An everyday snack, or Chaat as it's popularly known

Oh, for this how many miles I have flown!

Now right at home, I have a healthier clone

Though, I will still jump on a chance to go back home..."

Ingredients

For the Salad

2 cups boiled chickpeas, liquid drained

1/2 red pepper, finely chopped

1/2 green pepper, finely chopped

1 small red onion. diced

1 green chili, finely chopped

2 tablespoons olive oil

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon dry mango powder

1/4 teaspoon red chili powder

1/4 teaspoon fennel seeds

2-3 stalks of fresh coriander, finely chopped

Salt & pepper to taste

For the Dressing

2 tablespoons Tamarind chutney (available in all Indian grocery stores)

Juice of 1/2 a lemon

Bunch of coriander (leaves + stem), finely chopped

1 tablepoon light olive oil

1/4 teaspoon red pepper flakes

1/2 teaspoon cumin powder

Salt to taste

Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.

Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.

Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.

A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.

Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!

Raw Grape and Ginger Soup

"Grapes are a favorite, and not only as wine,

I love them as a snack, natural & fine

Sweet as Fall, they create a soup swell

Raw, vegan, glutenfree, and sugar-free as well!

Just blend it all up, with spices favorite few

Leave it to chill, and there's a recipe new

Not complicated, doesn't take all your time free

Delicious & easy, as easy as cooking can be!"

Ingredients

1 pound seedless green grapes

1 inch piece of fresh ginger

Juice of 1/2 a lemon

6-8 fresh mint leaves

1/4 teaspoon paprika/chili powder (adjust to taste)

1/4 teaspoon black salt/rock salt

1/4 teaspoon cumin powder

1/4 teaspoon cumin seeds

1/4 teaspoon cracked black pepper

Pinch of salt

Wash the grapes and remove from stem. Put in a blender along with ginger, lemon juice & mint. Blend till smooth. Stir in all the dry spices (adjust seasoning to taste) and refrigerate for 2-4 hours. Serve chilled.

Yes, that's it!

A refreshing, raw and uber healthy soup to accompany your fall table.

Fresh Peach Rasam

“I love biting into a ripe peach

That smells of summer, and the beach,

With juices that trickle down the chin

As I bend over the kitchen sink.

I eat one, then two, then three

And wish I had a peach tree,

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

Blend into a smoothie, or try in chai

Make chutney, perhaps pickle a few

Brew up this rasam, and serve to you!”

Ingredients

4 ripe peaches - peeled, de-seeded and quartered

½ teaspoon mustard seeds

1 tablespoon olive oil

¼ teaspoon red chili flakes or paprika

½ teaspoon roasted cumin powder

½ teaspoon dry mango powder

¼ teaspoon black/rock salt

Pinch of salt

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

2-3 mint leaves, roughly torn

Blend the peaches with ½ cup water.

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

Chocolate Cardamom Cream Puffs

“Light & airy, in a bite

You seem like nothing, but have that might

Creamy, oozy, Mmmm.. you sound

Of happiness, smiles, and love newly found

Pop in a few, and those worries run

It’s song and dance, and all things fun

What’re you waiting for, c’mon off you go

Roll up your sleeves, and make a few!”

 

I have always been scared of puffs. And all things pastry. But these little bites of cloud were very so easy to make, and turned out pretty darn well for my first attempt! Oh, and as always, I filled them with a cardamom flavored chocolate cream for a sneaky indian twist!

Hopefully this post will encourage all those who have been shying away from making puffs, to don that apron and give it a bake.

Ingredients

Puffs (makes 15-18 bite sized puffs)

½ cup boiling water

¼ cup (4 tbsp) unsalted butter

½ cup flour

A pinch of salt salt

2 large eggs

Filling

½ cup heavy whipping cream

2 teaspoons cocoa powder

¾ teaspoon brown sugar

2 green cardamom, crushed

Make the filling

Whip the cream till soft peaks form. Fold in the sugar, cardamom & cocoa. Give it another quick whip till the cocoa is well blended. Discard the cardamom skin and refrigerate for at least an hour to get it chilled.

Make the puffs

Boil the water in a saucepan. Add the butter to the water and stir until melted. Stir in the flour & salt, and mix well till the dough starts to come together and a sticky, homogeneous ball is formed (see below).

Remove from heat and add 1 of the eggs. Beat well and let the mixture stand for 3-5 minutes. Add the other egg and, once again, beat well. Let it stand for 10 minutes. Mix for the last time and put the mixture into a piping bag. Snip off the edge of the bag, and put dollops of the mixture on a cookie tray, approximately 2 inches apart. You may use a spoon to do this, but the dough is rather sticky so I find it easier to use a bag!

Pre heat the oven to 375 F and bake for 20-25 minutes, till the crust is light brown and a toothpick inserted comes out clean. Mine were done in 22 minutes.

Cool completely and then fill with a teaspoon of the cocoa cardamom cream. Eat immediately.

You can use a variety of fillings such as banana cream, rum ganache (trust me on this one!), vanilla custard, ice cream (mmm!) or even go savory with chicken or a creamy salad. Let your imagination run wild, and enjoy this light & creamy snack bite-sized snack!

Dinner Under The Bridges - A PopUp Picnic

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Challenge Yourself with Recipe Bingo!

<Guest Post>

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

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

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

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

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

Maple Yogurt w/ Cinnamon Ginger Plum Compote

 

"Red fiery red, swirled with white

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

A burst of flavor, tart, sweet & spice

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

Quick to whip up, pleases the mid day munch

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

Ingredients

2 ripe plums, pitted and chopped into pieces

3 tablespoons brown sugar

1 teaspoon fresh ginger, grated

1/4 teaspoon cinnamon powder

1/2 teaspoon vanilla essence

1 cup thick yogurt (greek or otherwise)

2 teaspoons dark maple syrup

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

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

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

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

Summer 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!"

Frozen Watermelon Spritzer

"I sink my teeth in, spit out the seeds black

Happiness in all it's glory, oh gee summer is back!

Juice it, eat it, mix in salad or freeze for fun

All the things I can do, to beat the cruel sun.

And it's healthy, oh boy the nutrition within

The juice that drips with each bite, keeps away all sin!

Filling, refreshing, a delicious snack of  choice

Love thy watermelon, says my inner voice...."

Watermelon is summer.

Crisp, juice & full of nutrition, it is not only a thirst quencher, but also an excellent cocktail mixer, hors d'oeuvre bite and 1-ingredient popsicle! Not convinced? Go ahead and try it for yourself....

Ingredients

1 medium watermelon

1 small cucumber

6-8 mint fresh leaves

Juice from 1/2 a lemon

Soda water

1 bottle of a light, crisp & fruity white wine (sauvignon blanc / pinot grigio)

A pinch of rock salt

Method

Cut 1/2 the watermelon into small 2-3" cubes and freeze in an ice tray for 5-6 hours. These, in itself, makes pretty delicious popsicles, so make sure you save some for the cocktail! Cut the remaining watermelon into larger pieces and keep aside.

Slice the cucumber in half, discard the seeds and cut into smaller pieces. Blend the cucumber together with 6-8 frozen watermelon cubes, bigger watermelon pieces, mint leaves & lemon juice. Pass through a sieve to discard any solids, and season with a pinch or two of rock salt.

When ready to serve, fill your flutes 1/2 way with white wine, top with the watermelon juice and finish it off with a splash of soda. Garnish with mint leaves and a couple of watermelon cubes - this not only keeps your drink chilled for longer, but also is quite a satisfying bite in the end.

There it is, summer in your mouth!

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!