Peach Gujia Parfait*

“Here comes holi 

And we’re far away,

No family to hide from

No colors to play,

But at least we can feast

And celebrate in taste,

That what we know

Shouldn’t go waste,

So fold up your sleeves

And get out the dough,

Roll, fold, repeat

Till you have no more,

And what’s lost in emotion

Is gained in weight,

Holi is almost here and

My gujias are on the plate!”

Ingredients

For the Gujia Dough

1 cup whole wheat flour

2 teaspoon ghee (clarified butter) or shortening

Water as required

For the Gujia Filling

1 peach, skinned and cut into cubes

1 teaspoon coconut flakes

1 teaspoon brown sugar

½ cup milk

½ teaspoon black pepper

½ teaspoon cinnamon powder

1 cardamom, crushed

For the Parfait

½ cup mascarpone

¼ cup whipping cream

1 teaspoon fine brown sugar

Some home made granola

Make the dough

Mix the ghee with the flour and mix well. Now slowly add water till the dough just comes together. Make sure it’s not too wet. Cover and keep aside for 20-30 min.

Make the filling

Mix all the ingredients for the filling and cook covered on low flame till the peaches are tender and have broken down. Open cover, change flame to medium-high and sauté till all the liquid is absorbed. Refrigerate and cool.

Put it together

Roll out the dough and cut 2-2.5 inch circles from it (makes about 14-16). Put a teaspoon of the filling in the center and fold into a half moon shape to make a dumpling. Do this will all the dough, but save some of the filling for the parfait.

Heat some oil in a deep pan and shallow fry the dumpling. Drain and cool.

Take a tall shot glass and make layers of the peach filling, the mascarpone and the granola. Do this till you reach the top or run out of mixture. Top with e gujia and enjoy.

A western twist to the holi favorite!

*Adapted from the recipe by Indian Simmer

Beer, Besan & Bread Pakora

“I know not much about St Patrick 

But I do know this,

These Indian street side treats

Are criminal not to miss. 

Crisp on the outside

And inside, like mum’s heart,

Consoling, caring, warm

A feeling that lasts.

The comfort of bread

With flavors that cry home,

Beware, you will eat them all

If you are cooking alone..”

Ingredients

For the filling

1 cup broccoli florets, boiled & mashed

1 tablespoon cream cheese

1 small potato, boiled and mashed

1 cup spinach, boiled made into a puree

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon chat masala

1 green chili, finely chopped

½ teaspoon dry fenugreek leaves

2 teaspoon fresh mint chutney

Salt & pepper

Others

3 sliced of bread

½ cup gram flour or besan
4 tablespoons dark beer (like Guinness)

½ teaspoon dry mango powder

1 teaspoon butter

1 tablespoon olive oil

Salt & pepper

Prepare the filling

Mix the broccoli with cream cheese and some salt and pepper and keep aside.

Mix the potato with ½ the spinach puree, and the remaining ingredients for the filling, except the green chutney. Mix well and keep aside.

Prepare the Bread Pakora

Mix the besan with the remaining spinach puree, salt , pepper and dry mango powder. Add the beer and some water (if needed) to make batter that can coat the bread i.e. not like bread dough but not too watery.

Butter all the slices of bread. On one buttered slice put the broccoli mixture. Top with the other slice, buttered face up. Add some potato mixture on this and top with some mint chutney. Close the sandwich with the last slice, buttered face down. Dip the sandwich in the besan batter and pan fry till the sides are brown and crisp.

Cut into pieces, eat and let others be 'green' with envy!

Indian Sushi

“Slightly tedious 

And might I add,

Something to quench

My obsessive tapas fad,

I set out to

Be precise and great,

Turning curry into

Sushi art on my plate,

I liked it, yes

And probably you will too,

It will appeal to some

And that some may be you,

For what fools the eye

May not stir that taste,

But I got the Japanese angry

Oh well, wasn’t a complete waste!”

Ingredients

For the rice

1 cup white rice

1 pound chicken breast, diced into small pieces (or use prawns)

1 chicken stock cube, dissolved in 1 cup of warm water

½ onion, finely chopped

2 tablespoon olive oil

2 teaspoon fresh coriander, finely chopped

½ teaspoon coriander powder

¼ teaspoon turmeric powder

½ teaspoon chili powder

Salt & pepper to taste

For the skin

½ cup besan (gram flour)

½ cup yogurt

1 cup water

Salt & pepper

Others

Cucumber shavings

Grated carrots

Prepare the rice

Heat the oil in a pan. Saute the onions till brown and add the chicken pieces, along with 1 cup of water. Stir in the coriander and the dry spices and cover and cook till the chicken is tender. Add the chicken stock and the rice, mix well, and cover and let the rice cook in the chicken broth. Remove from heat once all the liquid has been absorbed by the rice, and the grains are well cooked (almost a little overdone as we want them sticky). Keep aside and cool.

Prepare the skin

This is the basic preparation of the Gujarati Khandvi skin. Make a batter from the ingredients for the skin, and ensure there are no lumps. Now cook on medium heat for 10-12 minutes, till the raw taste of the flour has disappeared. Grease a cookie tray and spread a thin layer of the batter on the tray. Cool for 5 minutes. Once cooled, cut strips of the batter- you will notice that it rolls easily. Divide into strips approx 1.5 inch wide and 4 inches long.

Put it together

Use a potato peeler to shave strips off a cucumber. Put the cucumber shaving on a flat surface, and later the inside with a skin strip, making sure that there is some excess cucumber on either side. Now add some grated carrots and a dollop of the chicken rice. Roll slowly and secure the ends by sticking the cucumber together. Serve fresh with mint chutney!

Drunken Semolina Cake Bites

“While growing up

I was forced to eat,

The dreaded sooji porridge

That was no way a treat.

In a school of rules

With dining far from fine,

Not quite my idea

Of wine and dine.

If only I knew then

That one day hence,

It’ll create it for adults

With a glaze so dense.

Warm and filling

A breakfast spiked,

Sooji is tasty

Oh matron, you were right!”

Ingredients

For the cake

1 cup fine semolina

6 tablespoons unsalted butter or ghee

1 teaspoon vanilla essence

1 egg

1/2 cup brown sugar

1 teaspoon baking powder

¾ cup milk

1/2 cup chopped walnuts

For the drizzle

50 gm dark chocolate, cut into pieces

½ cup mascarpone

¼ cup whipping cream

2 tablespoons fine sugar

2 teaspoon cognac or brandy

Prepare the drizzle

Heat the cream till it begins to simmer on the edge of the pan (but not boil) and pour it over the chocolate pieces. Add sugar and mix well till the chocolate looks smooth and glossy. Cool slightly and fold in the mascarpone till it’s well incorporated. Lastly add the cognac and stir the mixture a little. Do not overmix. Keep aside. If the drizzle gets too thick to pour as it stands, you can warm it slightly in a warm oven or low microwave (3-5 seconds max).

Prepare the cakes

Pre heat the oven to 350 degrees and grease a brownie pan and keep aside.

Melt the butter and sugar together and mix well. Add in the egg and vanilla essence, and beat till it becomes slightly fluffy.

Cook the semolina and milk in pan on low-medium heat, till the milk is just absorbed by the semolina (it’ll be fairly quick) but the mixture is still runny (Add more milk if required as the absorption depends on the quality of semolina). Cool a little and then add to the batter. Finally add the baking soda and mix well.

Pour in the brownie pan, top with chopped walnuts and bake for 20-25 minutes, till the edges begin to brown.  

Drizzle with the chocolate mascarpone mixture while still warm, cut into squares and enjoy!

Hakka Noodle Petites

“Slightly ironic

In taste and look,

Chinese style

In a desi nook.

Tricolor dressing

On these boats of joy,

Is dressed to impress

With a dash of soy.

Like an Indian bride

Did a cheongsam wear,

But she still looked good

Enough for a stare!

So think not much

Give them a shot,

It’s not what they are

But what they’re not..”

Ingredients

For the Hakka noodles

1 cup noodles, boiled & roughly cut to avoid long strands (makes about 8 small cups)

1/2 onion, sliced lengthwise

1 cloves of garlic, minced

1 teaspoon ginger paste

1 cup julienned vegetables- green & red peppers, carrots & red cabbage

2 tablespoons olive oil

1/2 teaspoon garam masala

1 tablespoon dark soy sauce

1 tablespoon white vinegar

1 tablespoon besan (gram flour)

Salt & pepper to taste

Topping

2 chicken sausages, grilled and diced (you can even use cooked prawns or paneer/tofu)

Some baby spinach or Chinese spinach leaves

Chili garlic sauce

Mint sauce

Heat oil in a pan. Add the garlic & ginger and saute for a minute. Add the onions and cook till they brown. Now add the remaining vegetables along with salt, pepper & garam masala. Cook for a few minutes and then mix in the noodles along with the soy sauce & vinegar. Cook on high flame for 4-5 minutes. Remove from heat and mix in the besan. The mixture will turn sticky, but don’t worry as this is to bind the noodles. You could also use a beaten egg or all-purpose flour for this purpose. 

Grease a mini muffin pan and spoon 1 teaspoon noodles into the moulds. Press down with your hands to give it the shape of the cup and making a hollow in between.

Bake for 20 minutes at 375 F. Cool slightly and top with a spinach leaf, sausage and the chili/mint sauce. Serve immediately.

Mini Malpua Sandwiches (a.k.a Indian Macaroons)

“Confusing to the eye

And mind as well,

This seeming burger

Doesn’t show and tell.

Sweet or savory

You scratch your head,

Breakfast or dessert

Many have been misled.

One in the mouth

The taste buds take on,

You forget the trivia

And eat till it’s all gone.”

Ingredients

For the Malpua (Sweet Indian Pancake)

1 cup wholewheat flour

½ cup brown sugar

1 teaspoon fennel seeds

¼ cup yogurt

¾ cup milk

2 tablespoons olive oil

For the filling

½ cup baking dark chocolate

2 tablespoon unsalted butter

Mix all the ingredients for the Malpua (except the oil) and make a smooth batter from it. It should resemble pancake batter. If required, adjust the quantity of the milk to get the right consistency. Heat  oil in a non-stick pan and make a large pancake from the batter (approx 6-7 tablespoons of the batter at a time). Cook evenly till both sides are slightly brown. Do this with all the batter. Cut out 1.5 inch circles from the batter using a cutter.

Mix the chocolate and the butter and melt in the microwave for 40 seconds. Beat to get a smooth texture. Apply some chocolate on a circle, and top with the other. Secure with a toothpick. Serve warm or cold.

Curried Guacamole

“Hole Guacamole

What did I do,

I called the Mexican

And gave him a new hairdo.

Slightly tangy

With fennel & spice,

It tasted kinda good

So I suppose it’s no vice.

Dip in the pita

And lick fingers too,

Here my folks,

Is an appetizer brand new.”

Ingredients

1 ripe avocado

1/2 onion, sliced lengthwise

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/2 teaspoon dry mango powder

1 tablespooon olive oil

1 tomato, finely chopped

Some coriander, finely chopped

Juice of 1/2 a lemon

Salt & pepper

Heat oil in a pan and cook the onions till slightly brown. Add the cumin, mustard and fennel seeds and cook till they begin to splutter. Mix in all the dry spices and cook for a minute. Turn off heat and keep aside.

Scoop out the avocado and mash. Mix in the tomato, coriander, lemon juice and the onion mixture. Mix well and serve with pita chips.

Mint Chicken Curry Dumplings

“You eat it with naan

And basmati rice too,

Sometimes on your pizza

Which is rather new.

So why not in a wrapper

Steamed till the soul,

Warm, oozy and spicy

Like a giant curry hole.

Gives way on a bite

And surprises the mood,

China did it with broth

So we stay true to our roots.”

Ingredients

For the filling

1 pound chicken breast meat, diced into small pieces

1 onion

2 cloves of garlic

1 teaspoon grated ginger

1 plum tomato,  run in a blender

½ cup mint chutney

1 bay leaf

1 small green cardamom, crushed

2 cloves, crushed

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

4 tablespoons olive oil

Salt, pepper & chili to taste

For the covers (alternative: use ready dumpling wrappers)

½ cup all purpose flour

½ cup wholewheat flour

½ cup warm water

1 teaspoon oil

Make a paste of the onion, garlic and ginger in a blender. Heat oil in a pan. Add the onion paste and sauté till the onion turns brown and all the liquid has been absorbed (approximately 10-15 minutes). Add the tomato paste and the dry spices and cover to cook for 5 minutes, or till the tomato changes color and is cooked. Now add in the mint chutney and chicken pieces, alone with ½ cup of water. Cover and cook till the chicken is fully cooked. Remove cover and cook till ½ the liquid has been absorbed. Don’t make it too dry as we still want some curry for the dumplings. Remove from heat and freeze.

Mix all the ingredients for the covers and knead into soft workable dough. Add water slowly so the dough doesn’t get too wet.  Roll out the dough thin and cut 8-10 2.5-inch rounds. Make sure these covers are not too thick.  

Take the chicken frozen earlier and break the frozen gravy into small parts- enough to go into the dumpling covers. Hold the rounds in the palm of your hand, put one of the frozen chicken curry pieces in the centre and fold the cover like a pocket. Steam for 15 minutes, till the cover is tender and transparent. Serve immediately. Be careful when you bite, as the curry will be hot!

29 Calories Business Launch Event 28/02/2013

The flags were set

And menus were out,

The bubbles were curious

What the buzz was all about..

The table was set

With playful food,

Carefully crafted

To set the mood..

The hostess adorned

A dress she bought,

But didn't still enjoy

Getting in the shot,

The room began to fill

With ideas, critics & praise,

As everyone ate

And glasses did raise,

Sliders to pasta

Indian chaat for some,

Devilish little cheesecakes

For the last bit of fun, 

Toast and talk

Taste of the era new,

Of Indian Tapas

Created just for you,

And the day closed

With a ribbon snapped,

Applauding a new chapter

And getting on the map,

29 calories believes,

And is not being coy,

In sharing it's creativity

For you all to enjoy.

So, ladies and gentleman

I now officially say,

29 business has launched,

And... is here to stay."

29 Calories launched it's business arm yesterday! Hoorah!

As a food consulting service, it will focus on small plates and tapas inspired by Indian/Indo-fusion cuisines. The central idea behind the business is the creativity behind the food, and not just the food itself. Please visit my business webpage for more information and details on the services offered.  The links are also available on the top panel on this blog. 

Here are some more pictures from the launch event. It was a lot of fun experimenting & creating the menu (with several eliminations rounds if I may add!), cooking up the 'final' storm and letting it all unfold... A slight proud moment for me. Then there was also the hilarious who-can-be-a-good-hand-model competition amongst some of the guests. Someone did win, but I won't say who.

The food was made for 12, but finished by 8 guests. Need I say more.

  

All featured recipes

1. Veg & Sausage Grilled Sticks (from my Oscars for Commoners menu)

2. Eggplant Sliders - Recipe here

3. Lentil Pasta - Recipe here. (Used spaghetti and added a slight variation of my Minced Cauliflower Salad Bake on top as a garnish and for flavor. I also kept the Lentil sauce separate and let the guests pour it on their pasta bowls when they were ready to eat!) 

4. Carrot Halwa Mini Cheesecake - Recipe here (Topped with a delicious caramelized sugar + whipped cream frosting)
5. Mexican Pinwheels - Recipe here
6. Chicken Chaat Poppers - Adapted from my Mushroom Pani Puri. Used chicken instead of mushrooms, and added a sweet tamarind sauce for a tang!

Oscar for the Commoners

“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!

Shahi Toast Shooters

“It’s sticky bun day

And so I thought,

Lets bring milk to boil

In a deep bottomed pot.

Then add on magic

With condiments fine,

Toast some bread

To a color so divine.

Soak and dip

Lick fingers along the way,

A shot of sweetness

To celebrate the day!”

Ingredients

For the syrup

1 cup water

3 tablespoons brown sugar

For the milk base

2 cups whole milk

1 cardamom, crushed

1 teaspoon brown sugar

For the toast

1 small wheat bun or 1 brown bread, cut into 0.5 inch pieces

For the garnish

1 teaspoon coconut flakes

I teaspoon pine nuts

1 teaspoon dried cranberries

Prepare

Pre heat the oven to 400 F and toast the pieces of bread till crisp and brown, approximately 20-25 minutes. Also put the ingredients for garnish in a baking dish and bake for 5-10 minutes till the coconut turns brown. Keep both aside to cool.

In parallel, put the ingredients for the milk base in a pan and bring to boil. Stir occasionally and cook till the milk begins to thicken and becomes half the initial volume. Approximately 25-30 minutes.

Heat the water and sugar in another pan and cook till the syrup gets a viscous consistency, enough to soak the pieces of bread.

Put it together

Fill ½ a shot glass with the milk base. Dip the pieces of bread in the sugar syrup for 2-3 minutes. Put 3-4 pieces on a bamboo skewer, pour some of the remaining milk base on the bread and insert into the shot glass such that half the pieces of bread are dipped in the milk base.  Sprinkle with a bit of garnish and chill for 1-2 hours. 

Squash, Onion Jam & Chickpea Toasties

“Looks like melon

But tastes like none,

Slightly sweet, slightly earthy

And a whole lot of fun.

Adaptive in taste

And healthy too,

Roast, soup or curry

Whatever suits you.

Named after a sport

Grows not on a tree,

Squash is yummy

But you may not agree..”

Ingredients

For the curried chickpeas

¾ cup boiled chickpeas

1 teaspoon olive oil

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon dry mango powder

½ teaspoon paprika

Salt & pepper to taste

For the squash & onion jam

1 small acorn squash (approx 1 pound), skinned and cubed

2 tablespoons olive oil

1 medium onion, sliced lengthwise

½ cup white vinegar

3 tablespoons maple syrup

Salt & pepper

Others

Baguette or brown bread

Butter

Fresh Ricotta

Chopped coriander for garnish

Prepare the chickpeas

Heat the oil in a pan. Add all spices and roast for a minute. Add the chickpeas, mix well and reduce heat to cook for 5-6 minutes. Remove from heat and cool.

Prepare the squash & onion jam

Add 1 tablespoon oil and some salt and pepper to the squash pieces. Bake for 15-20 minutes in a 450 F pre-heated oven, or till the squash is fully cooked. I like mine with a slightly browned skin so I leave it in there for a few more minutes. Remove from the oven, add the curried chickpeas and mash coarsely with a fork. Make sure you leave a few chunks in there for texture.

Fry the onions in the remaining oil till golden brown. Add the vinegar and maple syrup and let the mixture cook on medium flame till the liquid has all been soaked. Increase the heat slightly and let the onions caramelize. Be patient, this will take at least 20-22 minutes from start to end. Once done, add to the prepared squash mixture while still hot. Keep some aside for garnishing.

Put it all together

Cut the baguette or bread into 1 inch pieces. Butter slightly and bake at 350 F for a few minutes till the bread is crisp. Remove from heat, put ½ teaspoon of fresh ricotta and top with the squash mixture. Garnish with some leftover onion jam, fresh coriander and crushed dried chickpeas- for a slight crunch! 

Carrot Halwa Mini Cheesecakes

“Flavor of halwa

But dressed as cake,

These little orange devils

Do compliments take.

The reminder of winter

On a busy Indian street,

Hustle and bustle of vendors

And a small warm treat.

Feeling of family

With spoons of love,

And some other ingredients

That don’t measure up much”

Ingredients

For the crust

1 packet (approx 50 g or 8-10 pieces) chocolate ladyfingers or 6-8 pieces butter shortbreads

½ teaspoon brown sugar

2 tablespoons unsalted butter

For the cheesecake

1 packet (8oz) 1/3 fat or fat free Philadelphia cream cheese

1 large carrot (about 1 ½ cups), finely grated

2 cups whole milk

1 egg

1 teaspoon vanilla essence

1 tablespoon condensed milk

6 tablespoons brown sugar

¾ teaspoon cinnamon powder

4-5 green cardamoms, finely crushed

Grease well a mini muffin pan with butter or oil and keep aside.

Prepare the crust

Crush the ladyfingers/shortbreads in a blender to a fine powder. Add the butter and sugar and mix well. Take 1 teaspoon of the mixture and press at the bottom of each mould in the muffin pan. Bake for 5-8 minutes in a 325 F pre-heated oven. Keep aside to cool.

Prepare the cheesecake

Heat the milk, condensed milk and 2 tablespoons of the sugar in a deep pan. Once it comes to boil, add the carrot, cinnamon and cardamom and cook on medium-low flame till the carrot is completely cooked and all the liquid has been absorbed. Approx 25-30 minutes. Discard any pieces of cardamom skin and keep aside to cool.

In the meantime, get the cream cheese to room temperate. Beat together with the remaining sugar until its light and fluffy. You can taste it at this point to adjust the sugar as required. I don’t like my desserts overly sweet so keep them on the less sweet side. However, do remember that we will be adding the carrot mixture to this, which also has some sugar.

Now add the egg to the cream cheese and beat well for a few minutes. Lastly add the carrot mixture and lightly mix till it forms a homogeneous mixture. Spoon 1 tablespoon of the mixture into the muffin pans prepared earlier.

Heat the oven to 325 F. Prepare a dish with water and place it on the lowest shelf of the oven (a water bath). Bake the cheesecakes for 18-20 minutes. Keep a close eye on them as you want to stop baking as soon as the top is set- it will still be a little jiggly, but not wet. Switch off the oven at this point and let the cheesecakes cool slowly in the oven. Once the oven reaches room temperature, remove the muffin pan and slowly take out each mini cheesecake with the help of a knife. They should slide out quite easily if the pan was well greased. Refrigerate and enjoy!

Superbowl Finger Sandwiches

“Mix and match

Grab a piece,

Not knowing what you got

Is such a tease.

With friends or family

Movie or game night,

Pass them around

Don’t fight.

Little devils of taste

Familiar yet new,

They go oh-so quickly

So go grab your few!”

Ingredients

Masala Grilled Veggie

2 slices each of red and green pepper, approximately 1 inch thick

1 thin slice eggplant or zucchini

2 baby carrots, sliced thin

1 teaspoon olive oil

½ teaspoon curry powder

Salt & pepper

½ teaspoon mayonnaise

Indian Cheese & Pickle

2 tablespoons grated gouda/cheddar

Some butter

½ teaspoon Indian mango pickle

Salt & pepper

Spicy Sausage & Cream Cheese

1 spicy/jalapeno chicken sausage

1 teaspoon cream cheese

2 tablespoons finely chopped mixed veggies (I used carrots, onion, green and red pepper)

Pepper

Others

6 slides of brown bread (or any bread of choice), edges removed

Salad leaves

Preparation

Masala Grilled Veggie

Heat oil in a non-stick pan. Add all the veggies & spices and sauté on medium flame till they are charred and soft. Keep turning them so they don’t burn. You can cook them to your liking, I like mine very soft and nearly burnt so I cook for a bit longer. Remove from heat and cool slightly.

Apply mayonnaise on one slice. Top with vegetables and a salad leaf and close with the other.

Indian Cheese & Pickle

Butter one slide of bread, and put the pickle on the other. Top with grated cheese, salt & pepper. Add a salad leaf if you wish and close the sandwich.

Spicy Sausage & Cream Cheese

Cut the sausage lengthwise into 4-5 strips. Grill on a pan till brown.

In the meantime, mix all the veggies with the cream cheese, along with a little pepper and apply on one of the slices of bread. Top with the sausage strips, a salad leaf and the other slice.

Divide and cut all sandwiches into 3 pieces around 1-1.5 inch wide. Toast on a pan or in a pre-heated 350 degree F oven for 10 minutes before serving.

PS-Don’t discard the edges of the bread as they make great bread-crumbs! Just pop into a 400 degree oven for 15-20 minutes, turning them now and then so they don’t burn. Blend in a mixer and keep for use later.

Eggplant & Lentil Fritters

“The ingenious child of a burger

The faithful companion for a game,

When I first met a slider

I wondered what’s in it’s name.

The meat, the hype, the versions

A creation that’s no creation at all,

The miniature of a loved favorite

Whose ratings are rising up the wall.

So I set out to make my version

A main as well as a side,

One where the buns would be jealous

Of what hides inside.

And while I rolled and prepped

They somehow vanished before my eyes,

I never did put those sliders together

Ah, I will just let this one ‘slide'.”

Ingredients

1 medium eggplant

1 cup green lentils, boiled (with liquid removed)

½ cup red pepper, finely chopped

½ onion, finely chopped

2 cloves of garlic, crushed

1 teaspoon cumin powder

1 tablespoon coriander powder

½ teaspoon curry powder

4 tablespoons rolled oats

2 tablespoons olive oil

Salt & chili to taste

Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool.

Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so prefer not to. Remove from heat and cool completely.

Once cooled, mix in the rolled oats and form 6-8 circles with your hands- approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides. Use as patties for a healthy veg sliders, or as an appetizer on their own!

Truffled Pastry Wheels

“The holiday season’s gone

But leftovers remain,

And ambitions are high

To lose the holiday inches gained,

But food must be eaten

Just as days go by,

So may as well indulge

At least you can say you try,

Make ‘em bite sized

So they deceive the eyes,

And when you get atop that scale

No one can hear your cries,

Hide the ingredients

In the folds and turns,

And pretend to eat as though

You were never told,

And when you go out

Skip those beers,

For every scrumptious mouthful

Is worth a few tears.”

Ingredients

For the pastry dough

1 ½ cups whole-wheat flour

½ teaspoon salt

1 stick chilled unsalted butter, diced into 1/2-inch cubes (keep the cubes in the freezer for at least 10 minutes before using so they’re really chilled)

2 tablespoons vegetable shortening, chilled

3 to 4 tablespoons ice water

For the Filling

1 cup button mushrooms, chopped

¼ cup shelled edamame

½ cup snap peas, halved

½ onion, diced lengthwise

2 cloves of garlic, crushed

1 teaspoon olive oil

½ teaspoon paprika

Salt & pepper to taste

Others

½ cup grated truffle gouda

1 teaspoon butter

Extra flour for dusting/rolling

Make the pastry dough

Mix the flour and salt and put in a food processor.  Add the chilled butter cubes and pulse a few times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly add the ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Place the dough on a clean surface and mould into a ball using your hands. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for 30 minutes.

Make the filling

Heat oil in a pan. Add the onions and garlic and sauté till brown. Add all the vegetables and spices. Cover and cook on medium flame till the mushrooms have become tender. Remove cover, sauté on high flame to remove any excel liquid. Keep aside to cool.

Put it together

On a floured surface, roll out the dough to ¼ inch thickness. You can also roll it our in-between cellophane sheets in case it’s sticking to your surface. Cut off the edges and make a rectangular shape.

Butter the surface, top with the mushroom mixture and then some cheese. Sprinkle with black pepper and roll the dough into swiss roll like shape  . Using a sharp knife, cut 1 inch thick rounds from this and refrigerate for 20 minutes. Grease a baking dish and bake the wheels at 350 deg F (180 dec C) for 20-25 minutes, or till the dough has cooked and begins to brown. Cool slightly and serve warm or at room temperate.

A great way to use up left over pie or pastry dough!

Spicy Tomato, Carrot & Spinach Soup

“When I was growing up

Soup meant flu,

Under the covers

Stuffy and sore all through.

Negative and distasteful

I never liked the dish,

For it always brought with it

A  Get-well-soon wish!

Years have gone by

And older and wiser me,

Has re-invested the feeling

To that what mum claimed it to be.

Of warmth and comfort

Flavors varied and bold,

Soups simple, and soups rich

And even those served cold.

Vegetables and meat

Broth or creamy bite,

I can safely say I am over

My innocent soup fright.”

Ingredients

4 medium plum tomatoes

½ cup chopped carrots

¼ onion, diced

2 cloves of garlic, diced or crushed

1 cup baby spinach leaves

½ teaspoon basil flakes

½ teaspoon cayenne pepper

¼ cup whole milk

1 tablespoon olive oil

Chopped coriander for garnish

Salt & Pepper to taste

Boil the tomatoes and carrots in 2 cups of water, till the carrots and soft and tomatoes are blanched enough for their skin to come off.  Remove from heat, and blend in a mixer with 1 cup of the water used for boiling. Keep aside.

Heat oil in a non-stick pan. Add the onions and garlic and sauté till brown. Mix in tomato carrot blend, add the dry spices, cover on medium flame and cook for 15-20 minutes till the tomatoes lose their raw taste. Stir in the spinach and cook till the leaves are just wilted. Mix in the milk, stir for a minute (do not over cook of the milk may curdle) and turn off heat. Garnish with fresh coriander and serve immediately.

A wholesome and comforting meal for a cold winter evening.

Baby Potatoes & Sausage Bake

“Chop, combine, eat

Potatoes and meat

No cooking or toiling

No plans a foiling

Warm and complete

The winter chills beat

This dish today

Is as easy as A”

Ingredients

1 pound baby potatoes

2 chicken sausages cut into ¼ inch rounds

½ red pepper, diced into cubes

3 cloves of garlic, crushed

½ onion, diced lengthwise

1 jalapeno, sliced

¼ cup fresh coriander, chopped

¼ cup fresh mint leaves, chopped

½ teaspoon paprika

¼ teaspoon red pepper flakes

4 tablespoons olive oil

2 teaspoons grated cheddar cheese

Salt & pepper to taste

Par-boil the potatoes till they are nearly cooked but still firm-about 6min in the microwave with 2 cups of water. Cool and mix with all remaining ingredients, except the cheese, and let it stand for 10 minutes.

Pre heat the oven to 400 def F. Transfer vegetables to a baking dish, top with cheese and bake for 20 minutes. Serve hot. 

A scrumptiously simple dinner!

Napa Chicken Tacos

“Away I went

To live and dine fine,

In a county green and sunny

Where you can age in style.

Where breakfast is dinner

And dinner is wine,

Scenery is common

And common is always oh-so-fine!

Be Michelins with money

Or roadside taverns some,

Each meal is a story

Of the years to come,

And there I found a treasure

Of not coins or gold in shine,

But a two fold mouthful

Full of flavor, crunch and life,

And once back home

I craved that same bite,

So I simply re-created it

A tweaked Napa Shu- style…”

Ingredients

For the meat

250 gm minced chicken (you can use pork, beef or tofu)

3 cloves of garlic, finely chopped

1 onion. Slice 3/4 thin and lengthwise and the dice the remaining 1/4

1 medium jalapeno, seeds removed and sliced lengthwise

2 tablespoons olive oil

Salt & Pepper to taste

For the sauce

2 tablespoons mayonnaise

1 teaspoon paprika

1 teaspoon red chili flakes

½ teaspoon lemon juice

Salt & pepper to taste

For the salad

2 lettuce leaves, finely chopped

1 tomato, finely diced

1 teaspoon chopped fresh coriander or parsley

1 teaspoon balsamic vinegar

½ teaspoon olive oil

A pinch of salt & pepper

Others

4 corn taco shells

4 whole-wheat tortillas

Grated cheddar cheese

Prepare the chicken

Heat the oil in a non-stick pan. Add the onions (3/4 that was sliced lengthwise), garlic and jalapeno and stir till the onions are transparent. Add the chicken and the remaining dry spices. Cover and cook till the chicken is fully cooked. Open cover, sauté on high heat to dry and liquid and keep aside.

Prepare the sauce and salad

Combine all ingredients for the salad and the sauce in two separate bowls. Mix well and keep aside.

Put it all together

Put 1 teaspoon of the prepared sauce at the bottom of a corn taco shell. Top this with 3 tablespoons of the minced chicken and a generous portion of the salad. Warm a flour tortilla and then place the taco shell in between the tortilla. Top with grated cheese and serve immediately.

Lentil Phyllo Cups

“As kids we heard, our parents always say

Have your greens and lentils, or the ghost will take you away,

We laugh at it now, years later from it all

Wondering why we ever believed, the story so tall,

For lentils once considered, far from the food we crave

Is now to me a treat divine, and quite a party save,

Colorful and versatile, ever a quick dish to prepare

Dressed & disguised the right way, it’s far from a nightmare,

So the tales have now turned, there are no false scares

And the kids eat it all up, so the ghost can’t have their share!”

Ingredients

1 cup dried small red or green lentils (or leftover lentils in your fridge!)

2 bay leaves

2 tablespoons olive oil

1/2 cup finely chopped onion

1 tablespoon pine nuts

1 small tomato, diced

1 teaspoon coriander powder

1/2 teaspoon ground cumin

1/2 teaspoon cumin seeds

1/2 teaspoon ground red pepper or paprika

3 garlic cloves, minced

2 tablespoons fresh lemon juice

12 frozen filo pastry shell, baked/thawed as per instruction

Indian Aloo Bhujia (optional - for garnish only)

Salt & Pepper to taste

Boil the lentils with the bay leaves in 2-3 cups of water, till tender. Keep aside and cool. Do not drain and of the liquid.

Heat oil in a pan. Add onion, garlic, cumin seeds and nuts. Saute for 5 minutes or until nuts are lightly browned. Stir in the tomato and all the dry spices and cook till tomatoes are tender. Stir in boiled lentils. Cook on medium flame till the flavors are fused and most of the liquid from the lentils has evaporated. Remove from heat and stir in the lemon juice.

Put 1 teaspoon of the lentil dip in each filo pastry, top with some Aloo Bhujia (for the crunch) and serve! Mmmmm...