Burnt Sugar & Cardamom Pot De Creme

(continued) Chapter 5: New York (2012 - 2018)

Sometimes, it’s hard to hit the brakes on your pace of life…

It was summer 2015, my business was at it’s peak, we were traveling a ton, we felt quite settled, and we were happy. Despite all this, NYC never really felt like home. People say NYC gives implants a 2 year grace period - once you’ve been there for 2 years, either you can never leave, or it was not meant to be. We had already been there close to 4 years, so we realised we somehow fell in the second category. We often contemplated moving, and discussed where we would go - would it be back to Hong Kong (as we very much loved it), or would we gamble with a new destination like London. But moving isn’t easy, and it almost always needs a catalyst. A catalyst were graciously given as I fell pregnant in late 2015.

We knew we always wanted kid(s), but having never grown up around many babies, I didn’t quite knew what it entailed. Plus, the thought of doing it without my mum was, to say the least, excruciating. But we were excited of welcoming a new family member - I hosted almost all the way through my pregnancy, and told my guests that I would be back to hosting 2-3 months postpartum. And as for being a parent, I was petrified of a lot of things but very confident that, if anything, I would nail the ability to feed my child.

Wrong on both counts.

Our daughter was born in June 2016. It was a lot of unknowns. A lot of trials and errors. And a lot of self revelations. The biggest being that I was not as patient a person as I had always thought of myself to be. And while I always knew I was a type A personality, I didn’t know the extent of it till after becoming a parent! Feeding a toddler has it’s challenges, and I suddenly found my culinary skills being tossed to the ground. It also took me 7 months to get back to hosting, and when I did, I burnt out in 3 months - hosting till late + barely sleeping to make it for the morning feed was a killer combination - not in a good way. It also suddenly became clear that we appreciated being around family, and wanted our daughter to grow up knowing her cousins and extended family - the push we needed to make our move a reality in the near future.

It was not all rosy, but it was eye opening.

I learnt that rejected food doesn’t make me a bad cook, or being able to finally get out for a ‘morning run’ at 2pm isn’t necessarily a downer. That date nights are so much more incredible when few and far apart, and planning a schedule only to have it out the window first thing in the morning is OK. That sometimes not having control is actually relaxing, and there is nothing perfect about any parent. That it is ok to slow down sometimes….

After summer 2017, I reduced the frequency of my supperclubs and vowed to balance work and parenting. I needed both to have their corners, but both to remain fun. The next year flew by, and by summer 2018, we were deep in discussions about moving. That was our last summer in NYC.

Closing this chapter of our life today with a dessert recipe that I often call bittersweet - quite literally as I discovered it accidentally when I burnt my caramel and it turned slightly bitter, and figuratively as I served it on my very first and last supperclub in NYC. And very much like parenting, it is the mistake and the measured in it, that make it just right.

And those tiny hands you see in the last pic, that are not so tiny anymore, are of that very baby girl who taught me to slow down…

Ingredients

1 cup heavy cream

1 1/2 cups whole milk + 2 tbsp

1 tbsp custard powder or corn starch

1/2 cup brown sugar to caramelise + 4-5 tbsp more

5-6 pods of cardamom, slightly crushed

4 egg yolks

1/2 tsp chai masala (optional)

Method

Grease a small non stick tray and keep aside. Add 1/2 cup sugar to a non stick pan and slowly heat so the sugar starts to melt. Do not stir it, and let it melt completely. Swirl it around once to see if all the crystals have melted. Increase the heat very slightly, and wait for the sugar to start caramelising (bubbling). Let it go for a few secs after the bubbles appear (this will burn the sugar just a little- you can smell the slightly burning smell!) and immediately turn off the heat. Pour it into the greased pan and let it cool completely (please be super careful pouring hot melted sugar out as it can cause major burns). Once cooled, break the crystals, with the back of spoon or a rolling pin, and store in an airtight container.

Dissolve the custard powder/corn starch in 2 tbsp milk & keep aside.

Beat the egg yolks with a pinch of salt in a large bowl, and keep aside.

In a deep bottomed pot, mix the milk, cream, cardamom, chai masala (if using) and the remaining sugar and bring to a simmer on medium heat. Don’t let it boil, and stir at regular intervals. Turn off heat and cool slightly. Once cooled, pour mixture slowly over the egg yolks, stirring constantly. Mix well, and return the mixture to the pot.

Now comes the laborious part, but trust me, it’s totally worth the effort! Heat the mixture on low heat, stirring constantly, till it begins to thicken. Do not increase the heat or stop stirring, otherwise the egg yolks can curdle, leaving you with a custard scramble. It should take about 10-12 minutes for the mixture to start thickening. Now slowly add the custard powder mixture, and continue to stir for another 2-3 minutes. The mixture will thicken even further and start to resemble a flowy custard. Do not overcook.

Transfer to small ramekins or dessert pots and chill overnight. Serve with a dollop of whipped cream, crushed biscuits or pomegranate seeds!

Spiced Double Chocolate Pudding [Eggless]

Chapter 5: New York (2012 - 2018)

Have you ever had a near death experience?

In summer of 2012, we relocated from Hong Kong to the city where dreams are made - New York. Even though we had always wanted to live and work in NYC, somehow when the opportunity arose, I was less than excited. Perhaps because it all happened so suddenly, or perhaps because I absolutely loved Hong Kong, and wasn’t quite ready to move on yet.

But move we did. New York, true to it’s name, was a strange experience - strangely maturing, strangely amazing, strangely lonely and strangely strange. It changed me in many ways. It was the city that made me courageous enough to pursue my passion of cooking, and open my own Private Chef & Dining Experience business. It was also the city that knocked me/us down several times, only to pick us up with a new lease on life.

In September 2012, right after we had moved into our own apartment and started settling into the NYC life, hurricane Sandy hit the city. It was a shocking welcome - seeing what a natural disaster can do, having zero family to rely on, and witnessing the most advanced city in the world coming to a standstill. We thought “is this a sign that NYC doesn’t welcome us?”. It wasn’t, it simply said, welcome to where you learn how to live - no matter what.

A year went by, and in July 2013, while I was slowly contemplating a leap into a food/catering business, my husband and I went for a run along the Hudson river in Battery park - downtown Manhattan. It was a lovely day, and we felt glad to be living in such a beautiful part of the city. We have a ritual to finish our runs at a coffee shop, so we decided to try one in the Meatpacking district we’d been hearing a lot about. It was amazing - and remains a favourite to the day. On our way back, we decided to take a detour, and walk through the scenic area of West Village - an area we hadn’t explored yet. As we walked by, chatting, we heard a loud bang. Another shock! Given we were in the US, the first thought that came to our minds was whether it was a gunshot. I fell to the floor, and my husband shrieked - blood. From my head. I held my head tight and screamed for help. Had someone hit me? Not really. We had been crossing a building site and a plank of wood had come loose and fallen from the 4th floor right on my head. I was sure this was it - NYC didn’t want us, want me. Panic ensued - my husband was telling me to stay awake, tearing his shirt to tie around my head tight, and asking some passersby to help call 911. The ambulance arrived, and we were whisked off to the nearest Emergency Room. It’s amazing I remember so much of the day - I think it was because I was constantly telling myself I am not ready to go yet.

At the hospital, we were told it’s a miracle I survived. A plank of that size, falling from that height, can most definitely kill in an instant. Strangely, 9 out of 11 of my head membranes had ruptured - one more and I would’ve had no chance. That day, the nurses joked, was my new birthday.

As I went back home, and started my recovery process, I felt mentally stronger than ever. Life had given me a blow before, but perhaps I was meant to be a survivor. I focussed on getting better, and there are 2 things (other than family and friends!) that I think truly saved me - exercise and food. I strongly believe in exercise to keep strong, and started at it as early as I was given clearance by the doctors. I also kept cooking. In fact, it was shortly after, in late August 2013 (less than 2 months after the accident) that I hosted my first supperclub. I recall hiding my scar & bruise with a new hairstyle, and feeling on top of the world as my first guests walked in. It was a positive road to recovery.

I ran my business and hosted supperclubs, dining experiences and private events for 5 fun years. It taught me so much about myself, about surviving. Looking back, I think the setbacks, however crazy, have led me to where I am today.

As I feel my scar, and think back on the day, I can only leave you with a recipe that resonates happiness. Chocolate. served them at one of my first supperclubs, and the taste reminds me of survival.

Ooey, gooey, rich & decadent, these are a cross between a custard & a mousse, where smoothness marries a hint of spice. They’re not only easy to make, but can also be made up to 2 days in advance. In fact, they taste better after 24-48 hours! I Give them a try, and leave a comment if you do.

Ingredients [makes 10-12 2oz pots]

1/2 cup pieces of Cadbury Dairy Milk, Dark (75-80%) Chocolate

1/2 cup pieces of Cadbury Dairy Milk, Milk Chocolate

2 tablespoon unsalted butter

3/4 cup heavy whipping or double cream

1/2 cup + 1/4 cup whole milk

2 green cardamom, crushed

2 cloves, crushed

1 cinnamon stick, broken in half

Pinch of salt

5 tbsp brown sugar (adjust to taste)

1 tbsp corn starch or 1 tbsp plain custard powder

1/4 tsp vanilla essence/extract

Method

Dissolve corn starch, salt, vanilla essence (or custard powder) in 1/4 cup milk and keep aside.

Keep the chocolate pieces and butter in a bowl. Bring the cream, remaining 1/2 cup milk, sugar, cardamom, cloves & cinnamon to a simmer. Remove from heat, cover and let the spices infuse for 3-5 minutes. Return to heat and bring to a second simmer. Once hot (but not boiling), pour through a strainer (to catch the whole spices) over the chocolate & butter. Mix well till all the chocolate pieces have melted and the mixture gets a smooth, glossy appearance - similar to that of ganache.

Return the mixture to low heat. When the edges begin to slightly simmer, slowly pour in the cornstarch mix and stir constantly. The chocolate mixture will begin to thicken. Cook for a few more minutes, stirring continuously, and making sure the heat isn't high enough for the mixture to boil over - this is key otherwise your chocolate will seize and get lumpy. Slow and patient is key here. Remove from heat and pour immediately (fill 3/4) into your serving cups. Refrigerate till set (4-5 hours or overnight). Serve with a pinch of rock salt & pomegranate seeds for crunch.

Chocolate Cherry Brownie Pudding

(continued) Chapter 3: Singapore (2000-2007 / 2008 - 2009)

[Trigger alert- heavy content]

Everything happens for a reason. Even though you don’t see it in that moment.

In Sep 2007, I switched jobs and moved briefly to Hong Kong to be closer to the boyfriend. It was one of the boldest things I’ve done, since I had no idea where that relationship was going yet. In Dec 2007, after fully recovering from the accident (yes, it took a while!), my mum visited Hong Kong. I couldn’t wait for her to meet the boy. I was nervous, but the meeting couldn’t have gone better. We picked a seaside restaurant, ordered loaded nachos, dug in with our hands, and laughed so much. I was overjoyed.

One evening I asked my mum, “How do you know if someone is the one”. And she replied. “You never do really. The only thing you can do is test them in good and bad times. Good times are a ton and easy to test. It’s the tough times that are harder to find.” Little did she know that in a few weeks, she would prove her own statement wrong.

Jan 12, 2008. I can never forget the day. We had our first big couple fight. There was anger on both sides, and we’d planned to meet at a cafe at 4pm to talk it out. In retrospect, it wasn’t a big deal at all. We also had a pizza dinner + movie booked with some friends after. We met, chatted, and life seemed normal again. Pizza was delicious, and with a full belly we got on to the famous Hong Kong city tram for a little ride before the movie. 7pm, my phone rang. I glanced at my phone - it was mum. It was noisy, but I excitedly picked up and said “Guess where I am mummy!”. Silence. Dad spoke. I sensed something wasn’t right the minute I heard his voice on mums mobile. “Oh hi” I’d said “kya ho raha hai “ (what’s happening?). His voice was broken and barely audible. I only heard words “Shuchi…….mummy……robbery……murder”.

I must’ve collapsed because I don’t remember the next few hours. Or the next few weeks or months after that phone call. In a single instant, my entire life - our entire lives- had been turned upside down. In an instant a lot had been taken away. In an instant, I was numb.

I rushed to India with my brother, wishing every minute I would wake up to a dream. I can’t sum up the days or weeks that followed in any number of sentences, but I only remember I tried very hard to make sense of it all. I simply couldn’t. This is stuff you read in the news, it’s not real. It doesn’t happen to real families. Ah, but it does. The rest of 2008 is a complete blur. And all I remember now of those days are the people who were by my side.

My mum was a good person, the glue of the family, a simple & kind heart, an artist, the best cook, the queen of rescue recipes. She could’ve done much more in life, but decided to put family first. I concluded (after many years of the incident) that perhaps this was the challenge, the tough times, she needed me to test, in order to create my own family. Cruel.

I don’t talk about this. Ever. So it has been tough to pen it down. And as I relive that pain, I couldn’t think of a better recipe to commemorate her than one that is something sweet, and born out of disaster. An ungreased brownie pan, several broken brownies, and an accidental custard led me to create this ‘rescue’ pudding.

Take a bite. Hope it helps you see reason during the trying times in your life.

Ingredients

For the brownies

180 g semisweet dark chocolate, broken into pieces

100 g milk chocolate, broken into pieces

2 tablespoons unsweetened cocoa powder

110 g unsalted butter

3 eggs

3/4 cup brown sugar

1/4 teaspoon salt

Dash of vanilla essence

3/4 cup whole wheat flour (Indian atta)

1 cup fresh ripe cherries, pitted and cut into pieces

For the cardamom milk creme

1.5 cups + 2 tablespoons whole milk

2 tablespoons condensed milk

3 green cardamoms, crushed

1 tablespoon corn starch or plain custard powder

Sugar to taste

Method

Make the brownies

(This is my classic brownie recipe, with a few substitutions - fresh seasonal juicy cherries in place of nuts/chocolate chips and healthier wholewheat flour (commonly known as Atta in India) instead of all purpose white flour)

Sift together the flour and salt and keep aside.

Preheat the oven to 350F / 180 C, and grease a brownie pan or mini muffin pan and keep aside. 

Melt together both the chocolates and butter on a water bath (i.e. in a pot placed over another pot of simmering water) till smooth. Mix in the cocoa powder & sugar, and mix well. Let the mixture cool a bit. Once cooled, add the eggs one at a time, beating well after each addition. The mixture will begin to thicken and start to come together. Stir in the vanilla essence and finally add the flour + salt mixture. Mix just enough to incorporate the flour into the batter. Finally add the cherries, reserving some to sprinkle on top. 

Bake the brownies for 20-25 minutes, till a toothpick comes out almost clean, with little bits of cooked batter sticking to it. Unlike cake, if you wait for the toothpick to come out completely clean, the centre will overcook and dry out. Also, if you are using a mini muffin pan, they'll bake much quicker (under 20 minutes), so keep an eye (and nose!) out for them. You definitely do not want to over bake these - a brownie is only as good as it's fudgy centre! However, if you do over bake them, rest assured that this pudding will cover that flaw.

Once baked, cool the brownies to room temperature. These can be stored in airtight container for a week in cool weather. In summer, I'd store them in the fridge after 1-2 days.

Make the cardamom milk creme

In a deep pot, bring 1.5 cups of milk + condensed milk + cardamom to a simmer. Mix the corn starch or custard powder in 2 tbsp milk, and slowly add to the simmering milk. The mixture will begin to thicken. Reduce the heat to a low simmer, and let the milk thicken to half its initial volume. Discard the cardamom skins, adjust sugar, and pour the syrup in mini dessert cups, filling about 1/3rd. Reserve some for the top of the puddings. Refrigerate the cups to chill - the creme will thicken further.

When ready to eat, warm the brownies a little and crush them on top of the cardamom creme. Add more syrup on top. Enjoy the hot and cold, cherry, chocolate and cardamom, do a wonderful dance in your mouth!

Pudding: Peach & Rum Trifle

"Through my recipes and words,  I'll relive my mum,

She who taught me to cook, and make it a chore fun.

As she sifted, measured & baked, raising an eyebrow to me

'Would you a spoon a dollop, and lick the batter to see?'

Hell yes, the best part of being sous chef it was!

Life in the kitchen, she said, is a life without laws...

So today, as I remember her smiles, frowns & rage

Wishing she was here, to taste my batter for a change!

I whip up a colourful treat, for mums everywhere, 

Those that are, will be, or love one who endlessly shares.."

[Continued] Chapter 1: Food As I Knew It (1982-2008)

There is no better recipe, than one born out of disaster.

My parents lived in Bangalore for around 7 years from 1998-2005. Some of the most fun and exploratory years of our lives. During this time, I also had the opportunity to leave my boarding school, and do a short stint at a local school for a year. I was 16.

Joining a new school at 16 is hard. Everyone is already sorted in multiple levels of ‘cool’, and usually no one wants the new kid. But, fortunately for me, my packed lunches drew attention for swaps (and the girls were actually lovely and some of my closest friends till date!). Given the growing followers of my meals, I luckily made some great friends (yes, food can take you places). And so, my mother had to invite them over for lunch. It is what she did.

At 16 you are skeptical of anything your parents do. So I peered and critiqued every dish she put on the menu, and sulked around the kitchen while she prepped the day before my friends were coming over. As she sensed my disapproval, she jokingly said “aur kuch nahin toh dessert toh hai” - meaning “if nothing else works, the dessert will save the day”. Dessert was store bought ice cream. I loved my mums food, but was adamant there had to be at least one thing ‘teenager approved’ on the menu. She didn’t fight it.

India has a lot of power cuts. And they always come at the worst possible time. This time was no different. The electricity board must have sensed my anxiety and decided to cut off power the morning the friends were coming over. Thankfully most food was cooked and ready to go, but oh hell, what about the ice cream! This is where mum was supermum. Instead of biting her nails like I was, she swept in all her tools, and gave me her plan. She said, let’s make a trifle! ….Stay with me here.

My mothers’ trifles were famous. So I HAD to trust her here. Trifle is a layered dessert of cake, cream or custard and seasonal fruit. Ice cream is made of cream/custard, so melted ice cream can be used in place of custard for layering. But where was the cake? Ah, chocolate cakes were a backhand for my mother and she could bake one up with eyes closed. Even on the stove top (using a pressure cooker). An hour later, the kitchen smelled heavenly, and we were busy layering the cake with that melted ice cream and oranges. I was so proud of her. She most definitely sensed my love and relief.

My friends and I had a lovely lunch. Towards the end, one of them asked my mum “Aunty, you HAVE to give me the recipe for that dessert. It was spectacular”. We both just looked at each other and giggled. She then said “Shuchi made dessert today”.

Bangalore was full of such fun memories. But sadly it did not end well. But more on that another time with another recipe…

Todays’ recipe is dedicated to that ‘disaster’ trifle my mum conjured from the dark. These are mini party versions, and are soft, slightly boozy, bundles of sponge cake slathered with layers of custard, cream & sweet rum caramelised peaches. Not a fan of peaches? You can always replace with a soft fruit of choice (mango is another favourite of mine!).

Ingredients

1 medium round sponge cake [I used this easy recipe but you can buy one off a bakery as well]

For the custard [ I like making it from scratch, but for a quick (perhaps disaster saving) version, you can use store bought or a custard mix as well]

1/2 cup heavy cream

1 cup whole milk

5 green cardamoms, crushed

2 tablespoons brown sugar

2 tablespoons cornstarch

1 teaspoon vanilla essence

A pinch of salt

Others

12 teaspoons + 1 tablespoon dark rum

1/2 cup heavy cream

2 tablespoons maple syrup

6-8 fresh ripe peaches, pitted and sliced (replace with tinned if out of season)

1 cup warm whole milk

Method

To make the custard, mix the milk, cream & crushed cardamoms, and bring to a simmer. Make a paste with a tablespoon of the warm milk mixture, corn starch & salt. Slowly add the corn starch paste to the simmering milk, stirring continuously, till the milk begins to thicken. Let it bubble for few seconds and then remove from heat. Discard the cardamom skin, and stir in the sugar + vanilla essence. Keep aside to cool.

Beat the cream with maple syrup till soft peaks form. Refrigerate.

Put the peach slices, along with a teaspoon of brown sugar, in a non stick pan on high heat. As the sugar begins to caramelise, add 1 tablespoon of rum and give it a quick toss. Remove from heat, and keep aside to cool.

Cut out 2 inch rounds from the sponge cake and slice each round in half. Layer one half at the bottom of your serving dish. (Depending on the size and shape of serve ware you are using, you could just put rough pieces of cake at the bottom as well). Soak it in some warm milk & a teaspoon of rum, and press it down slightly. Put a dollop of custard, followed by a dollop of whipped cream, and then a slice of the caramelised peach. Top with the other half of the cake and repeat the layers. Do this with all the rounds from the cake. Don't throw away the remaining corners & crumbles from the cake! Make extra portions with the leftover pieces of cake just for yourself!

This dessert tastes great after 24 hours, and even better after 48! Trust me, everyone will want the last pot.

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!

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!

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!

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. 

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!

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]

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!

Vanilla Cupcakes with Pomegranate Swirls

“Plain as vanilla

With a wintery splash,

Color and moisture

In a cupcake stash.

You don’t have to complicate

My mum used to say,

For a dessert satisfying

Or fancy and gourmet.

With a world of worries

Keep something straight,

Mix it up good

And let it magically bake.

And when it emerges

Moist, with happiness within,

Like a mother’s cuddle

You’ll let yourself sink..”

Keep it simple, mummy used to say. And this day, what would have been her 57th b'day, I decided to do just that. With the simplicity of a vanilla cupcake, and a dash of winter fruit color, these cupcakes are warm, moist, indulgent and addictive - much like a mother's love. 

 

My mother was an avid baker. Back in the day when baking wasn't quite considered art...or anything worth doing - at least not in India - she had enrolled in and completed a cake making & decorating course. "Our instructor, plump as a plum, must be eating most of what she [and we] bake", she used to joke. Her swift sifting movements, proud use of an "imported" hand mixer, frequent licks of batter and fast vanishing cakes were always the bigger, happier moments at home. And the smell. Oh the smell of a cake fresh out of the oven was enough to make us do any chore! 

 

I miss her every single day, and baking brings back a part of her to me. And since I don't consider myself quite the cake perfectionist [I hate measurements remember!], when something does turn out as well as these did, I can only wonder if she lent me a hand....

 

Happy B'day Mum. Love you always x

 

Ingredients (makes 24 mini cupcakes)

For the cupcakes

1 large egg

¼ cup whole milk

4 tablespoons vanilla coffee creamer (I used Nestle Coffee Mate)

4 tablespoons unsalted butter (at room temperature)

1/3 cup brown sugar

¾ cup all-purpose flour

A pinch of salt

¾ teaspoon baking soda

For the swirl

¾ cup pomegranate seeds

2 tablespoons brown sugar

½ cup water

 

Make the swirl

Blend the pomegranate, sugar and water together in a food processor. Run it through a sieve and transfer to a non stick pan. Cook on medium flame till the mixture thickens and the sugar begins to caramelize (approximately 7-9 minutes). Keep stirring till you receive a jam like consistency. Turn off heat and keep aside.

Make the cupcakes

Pre heat the oven to 350F.

Mix the flour, salt and baking soda and keep aside.

Mix the milk & creamer and keep aside.

Cream the butter and sugar together till light and fluffy. Add in the egg and beat vigorously for a few minutes till the mixture turns white and airy. I used my hands to do this so took me around 10 minutes, but with a hand mixer it should be a couple of minutes.

Working in batches, add to the batter a few tablespoons of the flour mixture, followed by the milk mixture. Mix well after each addition. Do this till all the flour and milk has been incorporated.

Transfer the batter to a mini muffin pan and add a dollop of the pomegranate jam on top of each cupcake. Using a toothpick or skewer, slowly mix the jam into the batter, so as to form swirls. Do not over mix.Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean. A couple of these, a warm cup of chai and a lovable hug. Life doesn't get more perfect than that.

 

This Week in Food Pictures

"A busy week it's been

Successes, failures & new challenges seen,

A lot of cooking, yes lots

From little puddings to flavorful pots,

Trials & errors, recipes that repeat

Bites with crunch, and those with heat,

Events & dinners, people new

Reviewers, readers, and comments few,

Here are the snippets, simple & clean

Of food, colors, and the week that's been..."

It's been one busy week! While I work on the recipes, here are some pictures from all the adventures this week. If only these could fill you up eh!

Come try my food at one of the upcoming dining experiences! Got a large group? No problem! Contact me to discuss a private tasting.

Carrot Halwa Parfait

Bread Pudding Sundae

Fishcake Bites 

Carrot Pudding with Burnt Sugar Pot De Creme

Event Buffet Table

Curried Cauliflower Soup 

Vegan Semolina Halwa with Orange Compote

Masala Minced Chicken Sliders with Beer Shooters

Popcorn & Chocolate Bread Pudding

Mint Chicken Tikka Salad on Bread Cups

Vanilla Cupcakes with Pomegranate Swirl

Top 10 Recipes & Tidbits From 2013

From exciting experiments to fearless failures, 2013 was a momentous year in the kitchen for me. It was also a year of my first half-marathon, lots of travel (4 different continents!), buckets of coffee, never-ending TLC from family, some downs but many many many ups. 

And as I welcome 2014 with new resolutions, earnest smiles, test recipes and you - my ardent readers, I can't help but look back fondly on some of my favorites from last year. Here is a list of my top 10 recipes (in no particular order).

Make me happy and leave me a comment with your picks will you?

1. Savory Jalebi for the beer guzzlers

2. Caramel Bread Pudding for those with a sweet tooth

3. Curried Guacamole for them Guac fans

4. Carrot Halwa Cheesecake or Parfait for those who love a twist

5. Okra Chips for the healthy

6. Masala Gobi Pizza for the experimental

7. Strawberry & Blueberry Butter Cake for the colorful

8. Truffled Mushroom & Cheese Samosa for the bite-sized

9. Whole-Wheat Gougeres for the fancy french

10. Wonder Tea Recipes for all those who need to stop calling it 'chai-tea'!

Not to mention the fun I had creating, plating, feeding and [not] cleaning up for all my dining events! For memory sake, here is a photographic recap of some past events from 2013 - makes me pull my collar up high ;)

1. Vegetarian Dinner for the Swedes

2. October Photo Essay

3. Celebrating through Lunch

4. A Thanksgiving Journey

5. Christmas Colors

A big 29. shout out to all of you who made 2013 more-than-memorable! And remember, keep eating your way through 2014. 

Chocolate Carrot Pudding

“Another year closes

With feasts & memories few,

Only to begin again

With a January new.

Eat, travel, give a hug

And top with sprinkles some,

Live for the festivity

Yes, that time has come.

And in all that

Be a chocolate-loving friend,

Coz unless there is dessert

It’s never the end….”

2013 is almost over. Where did it go?

While you think of the days gone by, celebrate with some creamy carrot & chocolate pudding - and lots of sprinkles! This simple & quick recipe will come in handy when you have to entertain a gazillion people this holiday season. It certainly worked for me!

Ingredients

2 large carrots, grated

¾ cup brown sugar (adjust to taste)

½ cup heavy cream

125 gm dark chocolate (70% works best)

3 cups whole milk

Bring the milk and sugar to boil in a deep bottom pan. Add the carrots and cook till the carrots are soft and cooked through. Break the chocolate into pieces and mix it in. Let it simmer on medium heat till all the chocolate has melted and more liquid is absorbed – the consistency depends on your preference but personally I like it semi-thick so it feels creamy. Now stir in the cream, mix well and turn off the heat.

Serve warm with a dollop of cinnamon cream & sprinkles – just for that holiday feel.

Lazy to make it yourself? Come join my holiday dinner lineup in Dec & Jan and get a taste!

Christmas Colors - The Meal That Closed 2013!

"To those who came

And smacked their lips,

To those who thanked

And taught me tricks.

To those who support(ed)

And taste it all,

To those who fearlessly

Told me to get some balls.

To those who are patient

People old & new,

To those who with me

Bid 2013 adieu!

I love you much

With a heart so true,

Here's to 2014, and cooking

Many more storms for you..."

29. wishes all it's readers, supporters, commenters, criticizers a very very happy Holiday season!

Today I hosted the EatWith Management team for my last meal in 2013. Personally, it was a great deal. The team who has been monumental in helping me grow, market and keep working on what I love were actually in my living room. And thankfully, did not leave disappointed.

My meal was inspired with the colors of christmas - Red, Greed and a touch of Gold. And no, I don't believe in food colors. Why use artificial 'helpers' when nature offers so much. Don't believe me? Scroll down for the pictures and you'll see!

I started the team with warm Lentil Soup with a dash of Chili Sesame oil. Sounds strange? Try it - the Indian spices with a slight chinese kick was quite a combination. Be careful though, don't add too much. The soup was paired with spoons of curried chickpea hummus & homemade wholewheat crackers (baked namak paare). Notice the red, green & golden?

The conversation started just as the courses were heating up. I served

- Spicy Spinach Chicken in Bread Cups w/ a dollop of cream cheese. Inspired by all things green and similar to my Spinach Corn Deep Dish Pizza Bites.

- Masala Gobi (cauliflower) with Potato Fritter Nests & smashed Avocados. Yes please! My take on a sort of a deconstructed Aloo Gobi. This was an experimental dish but the combination did wonders, specially the spice from the gobi, crunch from the fritters and the creaminess of avocados! One satisfying bite. Inspired by the gold twinkle of the season. I also served some chilled Pomegranate & Mint tea along for those who might need some help with that tingling heat. 

- Last but not the least was the South Indian Tomato Brown Rice w/ Mint yogurt & homemade wheat crisps. Inspired by the happy red, I think this won the show - both by taste & presentation!

(PS-I was too excited to get pics of the first two, but will upload them when I make them next time!)

I ended the afternoon with Fig Milk Pudding Truffles dipped in a gooey dark chocolate ganache. And of course,the sprinkles for added happiness. I sneakishly grinned as I watched the guests play which-sprinkle-color-do-I-like-more? I think red won. Paired with some warm Cardamom Masala Chai, this had holiday written all over it!

The best part. The sunset decided to join in the fun and co-operate with my color theme! Bye bye 2013.

To try any of these dishes or teas, join me for my upcoming Dining Experiences in 2014, or contact me for a private tasting! I'll see you there.