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!

Polenta Upma with Chili Prawns

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

Things always happen for a reason.

A motto I live & swear by. Every little incident in our life works itself up to a moment that’s just supposed to be.

In summer of 2014, we took a road trip on the western part of Canada. We had initially planned on going to South America or Japan, but visas and other complications had resulted in us looking at something closer to home, with easier logistics. Since Canada wasn’t out first choice of destination, we had been a little laid back in our research (which, for those who know us, is very unlike us!). We had seen a bit of the US and (ignorantly) felt it’ll be similar. But hey, the best experiences are the ones that are undesigned.

The trip did not disappoint, and every turn took us by surprise. From the scenery and hiking, to the people, and all the Airbnb’s we booked, everything was beyond expectation. Everyone was so helpful that at first we were anxious - I mean why did the young fella at the gas station offer to take our credit card in to the shop to try and swipe it, when it continuously refused to work at the pump. Turns out, he thought we could use a hand. We would never do that in NYC.

It was the first time we used Airbnb - little did I know then what a significant part of me it’ll become in the future. One such last minute reservation was at a quaint apartment in Canmore, near Banff. Since we hadn’t done much planning, we were booking as we traveled. Being summer, there was not much left near Banff, and we could only find a private room at this accommodation. Skeptical at first since there were few reviews, we decided to go ahead and book. The owner was meant to be there during our stay, but last minute he decided to go spend time with family, and wrote to us apologising that he won’t be there to greet us. We could have his entire place. Another surprise!

His place was beautiful. From thoughtful touches and a balcony that overlooked foxes and deer, to a running trail nearby which ran through fields (and we later found out, through an area of bears!), it was a relaxing last leg of our journey. One of the nights, we decided to stay in and cook. I messaged the owner asking if it was ok to use the kitchen, and if he had any basic spices/condiments I could use. He sent back just a smiley face. And followed a few minutes later with a note “Open the door next to the kitchen counter”. So I did. What lay beyond was a chef’s dream come true! A walk in wardrobe of spices, sauces, legumes and everything else you’d ever need under the sun to cook. I was a kid in a candy shop. How lucky did we get!

We cranked up the music, opened a few bottles of wine, and had the best meal + evening of our lives. My husband and I still think back on that evening with such fondness. A meal that was unplanned, but so memorable. A stay that was unplanned, but we wouldn’t trade it for any other. A trip that was so unplanned, but is on top of our adventures now.

Till date, we still refer to that meal as “Let’s cook the Canmore dinner!”

Today I share the no-recipe recipe of the dish I cooked that night - Polenta Upma with Chili Prawns - and remind you that one day you will look back at the most insignificant moments of your life, and be in awe of how clearly you remember them. Because, they were just meant to be.

(The dish itself is inspired by the famous “shrimp and grits” - a popular Southern American dish. As I love to do, I have added an Indian twist to it by cooking Polenta like ‘Upma’ which is a breakfast dish in Southern Indian usually made with Semolina, and served it up with some quick fiery prawns/shrimps)

Ingredients

For the Upma

1/2 cup Polenta

2 cups water

1/2 cup veggies of choice, finely chopped (I used carrots, red & green pepper and peas)

1/4 onion, finely chopped

1 tsp grated ginger

5-6 curry leaves

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of hing or asafoetida

1/4 tsp paprika

1/4 tsp cumin powder

1/4 tsp turmeric powder

2 tbsp olive oil

Salt to taste

For the Prawns

200 g prawns, cleaned and de veined

2 tbsp butter

3-4 green chilies, finely chopped

1 small tomato, finely chopped

2 cloves of garlic, minced

2 tbsp fresh coriander, finely chopped

1/2 tsp paprika or red chili powder

Salt & pepper to taste

Others

Avocado, chopped in cubes

Sour cream

Method

Make the Upma

Heat oil in a non stick pan. Add the cumin and mustards seeds and let them pop. Once hot, add the ginger and curry leaves, and saute for a quick minute. Add the onions, with a little salt, and let them get translucent. Then add all the veggies + dry spices, mix well and cook for a 3-5 minutes. Add water, and bring to a boil. Once boiling, add a bit more salt (to salt the polenta properly) and then slowly add the polenta, stirring continuously so no lumps are formed. Continue stirring till the polenta stops sinking to the bottom. Reduce heat to low, and cook covered for approximately 20 minutes. Keep stirring the polenta every 6-8 minutes to avoid clumping. Add a bit more water if it looks too thick. Remove from heat once it looks creamy (a little lile porridge), but can still be poured out of the pan.

Grease a baking dish and pour the polenta out. Chill for 20-30 minutes. Cut into 2 “ discs or little squares and keep aside (You can skip this step and simply eat it warm with the prawns too. This step if more for plating, and works well when you are serving it as an appetizer)

Make the Prawns

Marinate the prawns for 10-15 minutes in all the ingredients, except the tomatoes and butter. Heat a non stick pan and add butter. Brown a little, and then add tomatoes. Let the tomatoes soften a bit, and then stir in the prawns. Cook on high heat, stirring constantly till the prawns turn pink and begin to brown a little.

Serve hot atop the polenta cakes with some avocado and sour cream!

Green Beans Sabji & Hummus Bruschetta [Vegan]

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

As you can tell, I am a storyteller.

And my cheffing business created endless stories. That of a couple who met over a dinner and later told me about their engagement, and that of the chef who hired me for an event but disappeared without paying me, or of the time a (jet lagged) dinner guest fell asleep on my couch…But the one that I love telling the most is about a challenge.

Around late 2014, during my 2nd year as a dining experience host, there was a particular lady guest who wrote to me continuously for a few weeks, saying she had heard a lot about my supperclubs, her friends had been and loved it, and she had been wanting to try. However, she had a problem- she hated Indian food, and wasn’t quite sure if she should book. Baffled me. But I admired her honesty and keenness to try something out of her comfort zone. I had advised her that whilst I couldn’t promise the meal won’t have predominant Indian flavours, I could guarantee that it would be nothing like a regular Indian restaurant meal. In fact, that it was a modern take on the cuisine in the form of a tasting menu, and was meant to appeal to those who were apprehensive. I also offered that I would give her a refund shall she absolutely hate it. And left it at that. Two weeks later, a lady turned up at one of my dinners, and said she had written to me a few times - oh gosh, HER! My nerves wavered a bit. If she was indeed coming, I would’ve liked a warning (most folks who booked were strangers and I rarely knew who would turn up at my table on a particular night) so I could customise the menu. The chef in me gave a cry, but the host in me stood strong. I ran my show as per normal, hoping she wouldn’t gag or run out. Instead, I was delighted that she actually enjoyed herself. She did, however, make a passing mention that she hated green beans, and glad the meal didn’t contain any. I was both relieved and proud after the dinner. It was a brimming clean up session after with a fair few glasses of wine! Those moments after a supperclub were always full of reflection, calm & gratification. I used to absolutely love that ‘dinner-after’ feeling.

A few months later, I got another message from the same lady. She wanted to come back. And this time bring along some friends including her new fiancee. She was a convert- hurrah! The accomplishment I felt cannot be expressed in words. But I had a challenge on hand - to bean or not to bean. I crafted up a menu, greeted her and her friends and set about plating. The night flew by as swiftly as the wine, and as my regular tradition, I spent the last course on the table with the guests, asking their favourite course from the menu. When it came to her, she said, “The last one! the flavour was something I’ve never eaten before and it worked so well with the sticky rice”. I laughed and stood up. I then revealed, “That was a green bean korma…..”. She bowed, as she had promised she would for anyone who could ever make her like green beans. It was a night that ended in many laughs.

I have told this story many a times during my dinners. I love it. Not because it makes me proud, but it re-asserts that what I tell everyone - don’t be afraid to try new things, because you won’t know when life and flavours surprise you.

And although I don’t have that korma recipe today, I do have another with green beans. I hope that lady, wherever she is, will come across this and give it a try. To everyone else, go try something out of your comfort zone today. And fingers crossed there won’t be a chef lurking around ready to fool your taste buds!

Ingredients

For the beans sabji

2 cups green beans, sliced thin

1 medium potato, peeled and diced (optional)

1 small onion, finely chopped

1 small tomato, finely chopped

1/2 tsp cumin seeds

1/2 tsp cumin powder

1/4 tsp turmeric powder

2 tbsp coriander powder

1/4 tsp red chili powder

4 tbsp olive oil

Salt to taste

For the Hummus

1 can of cannelloni beans, drained

2 cloves of garlic

1/2 tsp garam masala powder

1/2 tsp paprika

3 tbsp olive oil

Salt & pepper to taste

Others

Crostini or a good baguette, cut into thin slices

Method

Make the sabji

Heat oil in a non stick pan. Add cumin seeds and wait for them to splutter. Add onions + a little salt, and cook till they soften and start to look translucent. Add tomatoes + all remaining dry spices. Mix well and cook covered till tomatoes are tender and oil begins to separate from the edges. Now add the beans and potatoes, and cover and cook on low-medium heat. Let the beans get a little tender and the potatoes to cook through- will depend on the quality of your potatoes, but approx 10-12 minutes. Remove cover, turn heat to high, and dry any excess liquid. Remove from heat and keep aside.

Make the hummus
Heat oil in a pan. Add the garlic and cook till it browns. Now add the cannelloni beans + all spices and cook on high heat till the beans brown a bit. Cool and blend smooth in a blender. Add a little oil to make smooth if the hummus seems too dry.

Put it together

Spread a little hummus on each crostini or baguette (if serving immediately, toast the baguette a bit). Top with some green beans sabji, and garnish with crushed pistachios. A crowd pleasing vegan appetizer thats so creamy and flavourful!

Red Korma with Sticky Rice (Vegan/Glutenfree)

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

Life sometimes takes a full circle, and puts you right back where you started.

When I was really little - think 2 or so - we used to live in the eastern part of Indian - Assam. It is customary in that part of India to eat slightly overcooked / sticky rice. The rice is rolled up in little balls by hand, and then used to scoop up fish curry. During those days, my parents had a ‘didi’ (a young girl who works as a house help and nanny) for me and my brother - Leela. I am told that I used to refuse food unless I got to eat with Leela exactly what and how she ate. She sat on the floor, cross legged, and with unique swiftness rolled her rice and curry. A bite for her, and a tinier bite for me. I can’t quite remember those days much, but I must have loved it, as my preference for sticky rice stays till date.

Basmati (long, fluffy grain) is the more common rice in northern India, so growing up I never did enjoy rice as much, unless it was overcooked by mistake! Moving to Singapore was my full circle - Asian rice is cooked just the way I like it. When I first relocated, as any university going teenager, I relied on junk food. But, as days passed, and living there felt less exotic and more like home, I started to explore the local cuisine at the numerous canteens across campus. Boys came into the picture, and many a ‘study date’ involved a canteen meal.

My first date was in what was known as Canteen B. It was in the business wing of the school, and since both of us were engineering students, it felt right to do this away from suspecting eyes of Canteen A - the engineering common. I grew up in an all girls’ boarding school, and although I was excited, I had no idea what a date meant. As I nervously walked in holding my neatly filed book folders, looking around for the boy in question, I was hit by a smell. Not a pleasant one. Now, I love everything about Singaporean food food, but I have to admit, some of the smells took me a while to get over. I had walked past either a Fish Ball Soup or Char Siew (Bbq pork) stall, but suddenly my stomach felt more than just nerves. What a way to start a date! I swallowed in defiance, and walked towards the table he sat at. He was a second year student, also Indian, but was probably accustomed to all that the local stalls had to offer- he also loved experimenting with local food. He sensed my discomfort (perhaps it was a common element of 1st year Indians or perhaps he had just been on many dates;)), and offered to go for a walk instead. But hey, I have always been a rebel. I couldn’t ruin this, and claimed that I was fine and loved trying new things. So we began our date. I opted for some steamed chicken and rice (it was delish and a favourite till date!), and he got….well…Fish Ball Soup. Hilarious when I think about it now. Hilarious to think how naive I was with boys. And hilarious that he was my boyfriend for majority of the university days!

After that episode, rice was a staple go to meal for me in 4 years of university life. In my opinion, stickier rice absorbs flavours much better, and although I didn’t know it then, I do know now that it also tastes amazing with Indian curries. Todays’ recipe is that of a healthy, vegan Red Dal (Lentil) Korma, subtly spiced with Indian spices and vegetables, and served up with balls of sticky rice. Scoop up each bite of goodness and enjoy!

Ingredients

For the Red Korma

1/2 red pepper, diced

1 small carrot, diced

1 small beetroot, peeled and diced

1 small onion, finely chopped

2 plum tomatoes, diced (or 1/2 can of tinned tomatoes)

2 tsp ginger garlic paste

1 bay leaf

1/2 cup red lentils, washed and drained

1 tsp cumin seeds

2 tbsp coriander powder

1 tsp cumin powder

1/2 tsp red chili powder

1/2 tsp garam masala

1/2 tsp crushed black pepper

1 red chili, seeds removed and diced (leave the seeds in if you want the heat)

4-5 tbsp light olive oil

Salt to taste

Others

1 cup Thai or Asian sticky rice

2 tsp olive oil

Method

Make the rice

Wash and rinse the rice well. Add 2 1/2 cups water, a little salt and oil and bring to a boil. Reduce to a simmer, cover and cook till all the water has been absorbed, and the rice is tender (approx 10-12 minutes). Leave covered for another 5-6 mins. Open cover, mix the rice well with a spoon, and leave aside to cool.

Make the dal korma

Heat oil in a non stick pan. Once hot, add the red chili, bay leaf, cumin seeds and wait for them to splutter. Then add the ginger garlic paste and cook for another minute. Add in the onions + some salt, and cook till the onions turn translucent. Add all the dry spices, mix well, and then add the tomato, carrot, red pepper and beets. Cover and cook till the tomatoes are tender, can be crushed with the back of a spoon, and oil begins to separate from the sides (approx 6-8 minutes, but depends on the ripeness of your tomatoes). Now stir in the lentils, along with 1 cup water. Bring to a boil, and cook till the lentils, carrots and beets are tender and fully cooked. Turn off heat, discard the bay leaf, and blend the korma till smooth. You can eat it chunkier without blending as well, but I like blending so that the flavours really fuse with each other.

To serve, take 1/2 cup of the cooked rice in your hands, and firmly roll into a ball. Continue to roll it till it holds its shape. Serve on top of the delicious Red Korma with some yogurt and crisps of choice!

Masala Bhindi (Okra)

continued Chapter 2: School - Home - School (1993-2000)

I had a love and hate relationship with boarding school.

I love the friends, confidence, education, memories, ambition, independence, strength and outlook it gave me. I hate that it took away irreplaceable precious time with family.

For 7 years of my young life, I spent only 4 months of holidays each year at home. And while the remaining 8 months were full of learnings and adventures, they couldn’t compensate for things I missed out as a child who is home. I missed learning about the frenzy of festivals and weddings, many of my mothers’ dinner parties, the importance of extended family, getting up to mischief with cousins, being shuttled back and forth from sport or dance classes after school, packed lunches, and many many other such moments of childhood pleasure, that probably seem insignificant at the time, but do create a lasting impression on life.

However, life at school was anything but uneventful. There are countless stories and incidents from 7 years in school that if I sat to relate, the blogosphere would run out of virtual paper. From being ice cream ready at 7 am during our Annual Founders’ Day (School Annual Function) to learning how to manage a (fake) bank account to make canteen purchases, even back then many notable memories revolved around food. And although I didn’t cook at the time, I sure had happy and sad taste buds, and took mental notes of items I would ask my mum to replicate after my days in school were over.

Aloo bhindi (Potato & Okra curry) was one such dish.

In 1995, I fell ill at school. Not the first time, but usually I persevered and told my parents I would get better soon and they needn’t worry. This time, perhaps I was incredibly homesick, but I gave in and begged them to pay me a visit. I just needed a familiar hug I suppose. Not knowing whether they would come, I was resting in my dormitory one morning, while the girls’ around me were busy getting ready for the morning drill - PT (physical training), breakfast, assembly, morning classes. I must’ve drifted off to sleep, and was woken up by my very animated next bed neighbour’s voice loudly relating a story about her dream to someone. Someone who felt and smelt very familiar. I jumped up only to notice my mum, impeccably dressed, sitting by my bedside. Oh joy! I can still see the scene when I close my eyes. I must’ve felt better immediately, because I only remember that day as a day off from classes, and her spending most of the day by my side.

At lunchtime, my lunch was brought up from the mess (as it did for all girls sick in bed). I had no appetite, but decided to take a peek anyway. Aloo bhindi! “This”, I said, “this is the bhindi I was talking about mummy” - I told my mum excitedly. “Taste karo and dekho kaise banaate hai” (Taste and see how they make it). I had mentioned that I loved this dish in school many a times, but couldn’t explain how it might have been cooked. Our family recipe of okra was very different, and as any mum, she had taken it as a challenge to try and make it as they made in school. This was her chance to taste that very dish. She took a bite - “Isn’t it yummy?!”. I asked. She didn’t seem overly impressed, and said “Oh so easy, is mein kuch nahin hai” (there is nothing to this). I grinned, she would never admit defeat.

Years later, I asked her the recipe over the phone to try and cook it. She never understood why I loved it so much (or perhaps why I loved it over her okra recipe!), but the thing is, food is a habit. A habit that takes various shapes and forms in different people. Today I share with you that original Okra & Potato recipe that managed to wipe off much of my memory of being very ill. Such is the magic of food.

Ingredients

175gm okra / ladysfinger / bhindi, chopped

1 potato, cut lengthwise

1/2 onion, finely chopped

1 plum tomato, diced

1 tsp cumin seeds

1 tsp ginger garlic paste

Spice mix (mix and keep aside) : 1 tsp cumin powder, 2 tbsp coriander powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala and 1/4 tsp dry mango powder (amchoor).

Fresh coriander to garnish, finely chopped

Salt to taste

6 tbsp light olive oil or sunflower oil

Method

Heat oil in a non stick pan. Add cumin seeds and cook till they begin to splutter. Next add the ginger garlic paste, and let it brown for a few seconds. Then add the onions, with a little salt, and cook till they turn translucent, and begin to brown. Next add the tomatoes, along with the dry spice mix. Mix well and cover and cook on low-medium heat till the tomatoes are fully cooked (5-8 mins). You should be able to easily mash them with a spatula, and the oil should begin to separate from the edges. Make sure this base paste is well cooked and don’t rush this step.

Add the potatoes, along with a little more salt. Mix well and cover and cook for 3-5 minutes, till the edges of the potatoes are browned. Finally add the okra, mix well. Cover and cook for 8-10 minutes or till the okra is tender and the potatoes are full cooked.

Remove cover, turn heat to high and saute for a few minutes till all the spices have coated the vegetables. Garnish with coriander and enjoy hot with steamed rice or rotis (indian flatbread)