“Why must only
The stars shine today,
When you and me
Also deserve a day?
Celebrations need not be
On the red carpet bright,
But even at home
In a dim romantic light.
So bring out that talent
And cook up a storm,Let the creativity flow
And the artist take form.
For when the cameras are out
And the music begins to play,
People will applaud us
For what we did today.
With colors and flavors
Outshone the actors’ right,
Stood away from the stage
But rejoiced in each bite.
And as bubbly flows
And ladies them dresses adorn,
The Oscar is long won by
Food that kept our table warm!”
Recipes
1. Mi Michelada Shooters
Starring
1 bottle light beer such as Tecato or Coors light
2 teaspoon mixture of equal parts rock salt, pepper and paprika
1 teaspoon Tobasco
1 teaspoon Worcestershire sauce
Rub some lemon on the rim of 2 shooters, and dip in the sal mixture. Add ½ teaspoon Tabasco, ½ teaspoon Worcestershire sauce, a pinch of the salt mixture and top with chilled beer. (The seasoning can be adjusted according to taste).
Shoot immediately!
2. Warm Virgin Mary Shooters
Starring
½ onion, finely chopped
1 clove of garlic, minced
2 tablespoons tomato paste
1 teaspoon olive oil
½ teaspoon dried crushed mint leaves
½ teaspoon dried basil
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco
Salt & Pepper
2 cups water
Heat the oil in a pan. Add the onions and garlic and sauté till brown. Add the tomato paste, along with the dry spice and cook for a few minutes. Now add the water, cover and cook for 10-12 minutes, till the tomato has lost it’s raw taste. Stir in the sauces and turn off the heat. Pour into 3oz tall shot glasses and garnish with a mint leaf. Server hot with the toasted cheese sandwich minis. (keep reading for recipe!)
3. Chutney Cheese Sandwich Minis
Starring
Mint Chutney
2 cups of mint leaves
1 cup fresh coriander
1 green chili
Juice of ½ lemon
1 teaspoon chat masala
Salt to taste
Blend the mint, coriander and chili in a mixer, adding as little water as possible just so as to make a paste of the ingredients. Mix in the remaining spices, and refrigerate overnight. Store in an airtight container in the fridge. Keeps for 1-2 weeks.
Mango Chutney
1 mango, peeled and cubed
1 teaspoon brown sugar
½ teaspoon grated ginger
A pinch of cumin, clove and chili powder
¼ teaspoon salt
Mix all the ingredients and slowly cook on medium flame till the mango breaks down into a jam like consistency- around 30-40 minutes. Keep stirring till the mango changes color to a light translucent brown and all the liquid has been absorbed. Cool and store in an airtight container in the fridge. Keeps for 1-2 weeks.
Sandwiches
4 slices of brown bread, edges removed
½ cup gouda cheese, grated
½ cup gruyere cheese, grated
1 teaspoon mint chutney (above or store bought)
1 teaspoon mango chutney(above or store bought)
Some butter
Salt & pepper to taste
Put some butter on 2 slices of bread. Put mint chutney on one of the remaining two, and mango chutney on the other. Top generously with both the cheese, salt & pepper. Cover with the buttered side. Grill in a Panini press or in a pan with a little butter to make the sandwiches brown and crisp from the outside. Cut each sandwich into 4 pieces, either triangles or squares, and enjoy.
4. Mini Roti Gobi Soft Tacos
Starring
For the Rotis
1 cup whole wheat flower
½ cup water
½ teaspoon salt
½ teaspoon carom seeds (ajwain)
Some olive oil to cook
Mix all the dry ingredients and then add the water to it little by little, to make a soft pliable dough. Best to use your hands. Cover with a damn cloth and keep aside for 15 minutes. Once done, dust some flour on a clean surface and roll out the dough. Cut out 4 inch circles from this using a cutter and keep aside.
Heat a pan. Add the dough rounds to this one by one, and cook evenly on both sides with a little oil. Make sure you don’t press them down while cooking or they will harden when cold. Wrap in foil and keep aside.
For the Gobi
½ cauliflower, grated
½ onion, sliced lengthwise
¼ red pepper, finely cubed
1 tablespoon olive oil
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon chili powder
Salt to taste
Heat oil in a pan. Add the onions and garlic and cook till onions are transparent. Add the remaining ingredients, along with ½ cup water. Mix well, cover and cook on medium flame for 15-20 minutes or till the cauliflower is soft and cooked. Turn flame to high and sauté on high heat for 5-7 minutes, till all the liquid has been absorbed and the cauliflower begins to brown. You will be able to smell the cauliflower grilling- it’s the most beautiful smell ever!
Take one roti. Add a kale or salad leaf to the centre and top with a generous spoonful of the cauliflower mixture. Complete with a dollop of yogurt (optional) and secure with a toothpick.
5. Veg & Sausage Grilled Sticks
Starring
1/2 red pepper, cubed
½ green pepper, cubed
½ onion, cut into bug chunks
1 chicken sausage, cut into ½ inch discs
4-5 button mushrooms, halved
1 clove of garlic, minced
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon coriander powder
Salt & pepper to taste
8 balls of mozzarella cheese, halved
Mix all ingredients (except the mozzarella) and keep aside for 20 minutes to let the flavors fuse. Bake at 375 F pre-heated oven for 10-15 minutes, or till the edges of the vegetables begin to brown. Remove, cool, put on sticks along with the mozzarella and enjoy! Seriously simply, and seriously yummy!
