Aloo Gobi Two Ways : #1 The Curried Crackers

“Cauliflower oh cauliflower

Your texture and crunch,

Makes my mouth water

As I count down to lunch.

As you roast slowly

With that aroma so unique,

My nose searches for you

And the simplicity I seek.

Curried or baked

Traditional or fancy,

If meals weren’t enough

I can now enjoy you with tea!

Small bites so scrumptious

With a flavor known so well,

Masala in Hors D’oeuvres

An Indian show & tell.”

If you love the Indian curried dish of cauliflower & potatoes a.k.a Aloo Gobi as much as I do, then you have stumbled upon the right recipe. 

Fragrant & flavorful, I can never say no when a bowl of this presents itself in front of me. Such is my obsession that in the anticipation & excitement of it all, I often cook more than two of us can devour. And thus this post. Cauliflower, with its roasted nutty tang and potatoes - well what can I say about potatoes - with their ever-so-versatile texture and taste make this dish a perfect combination. And it provides a balance to almost anything you eat with it - be it rice, breads, salad or simply on its own. 

Here is the first of two simple ways to re-create this everyday meal into something gourmet!

Ingredients

½ cauliflower, cut into small florets

1 medium potato, diced into cubes

1/2 cup frozen peas (optional - I add them as I love the color it gives the otherwise bland looking dish!)

1 teaspoon cumin seeds

½ teaspoon asafetida powder

2 teaspoons coriander powder

½ teaspoon turmeric powder

2 tablespoons olive oil

Some fresh coriander to garnish

Salt & chili to taste

Others

10-12 crackers (I used whole wheat herb crackers, you can use whatever you fancy/have at home)

2-3 tablespoons plain low-salt cream cheese/ricotta, softened

1-2 stalks of asparagus, halved and cut into 3 inch stalks

Heat oil in a non-stick pan. Add the cumin seeds and cook till they brown and begin to splutter. Add the remaining ingredients along with ½ cup water and mix well. Cover and cook on medium heat for 8-10 minutes, or till the potato and cauliflower are soft and thoroughly cooked. Turn heat to high, and sauté for 4-5 minutes till any excess liquid is absorbed and the edges of the vegetables begin to get brown & crisp.

Remove from heat, add fresh coriander and cool to room temperature.

Using the same pan, sauté the asparagus for 2-3 minutes till it loses its ‘rawness’. Don’t overcook, as we don’t want it to wilt and become soft.

Spread some ricotta or cream cheese on half the cracker. Top with a teaspoon of the aloo gobi, and garnish with the asparagus. A unique Indian version of the popular cracker Hors D'oeuvres!

Masala Shrimp on Papdi (Indian Crackers)

“This curry so easy

Is a meal on its own,

But with a slight twist

Becomes a street food known.

Seafood lovers

Now need not sob,

They now have their chaat

With fish on top.

Spicy & quick

Eat it in a bite,

And store the leftovers

For that binge at midnight.

But lock your doors

For neighbors may get close

And steal it all

From under your nose!”

Ingredients

½ pound cleaned shrimps

2 large plum tomatoes, diced

½ onion, sliced lengthwise

1 clove of garlic, minced

1 tablespoon unsalted butter (or olive oil if you want a lighter version!)

½ teaspoon chili powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

½ teaspoon garam masala

½ teaspoon dry mango powder

Salt & pepper to taste

8-10 papdi (indian crackers), pani puri (puffed indian crackers) or regular crackers

Heat the butter in a non-stick pan. Add the garlic and onions and cook till onions turn translucent. Stir in the tomatoes, along with all the dry spices. Cover and cook on medium flame for 6-7 minutes, till the tomatoes are tender and thoroughly cooked. Add the shrimps, along with ¼ cup water and cook for another 5-6 minutes till the shrimps are cooked. Turn flame to high and sauté till any excess liquid has been absorbed. Remove from heat.

Serve a piece of prawn on top of a papdi/cracker. Sprinkle with fried onions & freshly chopped coriander for a crunch! Simple & divine!

Tamarind Rice in Cucumber Cups

“Cool as a cucumber

Is a term we often hear,

Specially welcoming

Now that summer is near.

With a tang of tamarind

And a south Indian touch,

From veggie to tapas

Did not take that much!

This rice special

And the fresh crunch,

It’s the appetizer for which

You’ll skip lunch.”

Ingredients

2 cups boiled rice (preferably left over from day before)

2 dried red chilies

1 teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon asafetida powder

1 teaspoon tamarind paste
2 tablespoons roasted peanuts, slightly crushed

2 teaspoons split yellow gram (optional)

2 tablespoons olive oil

1 large cucumber, cut into 2 inch pieces

Salt & chili to taste

Heat oil in a pan. Add the yellow gram, peanuts, mustard seeds, cumin seeds, red chilies and fry for a few minutes till the seeds begin to splutter. Add the tamarind paste, along with ½ cup water and the remaining dry spices. Cook on medium flame for 5-6 minutes, till the tamarind is cooked and most of the water has been absorbed. Add the rice, mix well and cook for another 4-5 minutes. Remove from heat and cool.

Scoop the centres of the cucumber pieces and fill with the tamarind rice. Serve cold.

Volunteering with Chef Jehangir Mehta & The WITS Annual Benefit (22April2013)

"Cutlery was out, tables were laid

People walked in, smiles were exchanged

Lights turned dim, room filled with noise

Photographer flashes, women with poise

Small bites many, vegetables dumplings with soy

Tastes & conversation, bites of joy

Amidst the buzz, auctions were sold

As the night progressed, stories were told

Chefs & children, food for thought

A night with a cause, well wishers sought

 Jazz for the ears, celebrities in sight

Eating & mingling, wishing goodnight

An experience for keeps, opportunity of gold

Just at hello, I was sold."

Last night I had the opportunity to volunteer with Iron Chef contestant, Chef Jehangir Mehta (chef & owner - Graffiti & Mehtaphor) at the WITS Annual Benefit Ball in Tribeca!

More than 40 restaurants volunteered tastings for charity that benefited the WITS organization - Wellness In The Schools. An organization that "inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools". Mehtaphor was one of the stalls, and Chef Jehangir wowed the crowd with his taste of asian fusion with the Vegetable Dumpling Chaat - a savory dish of mixed vegetable dumplings tossed in light chili soy, tomatoes, onions and finished with Indian sev (fried indian noodle snack) for a crunch. The plates disappeared faster than we could replace them, and  people did not quite want to say goodbye as they kept coming back for more. I, for one, can say I saw one distinguished guest relish at least 15 dumplings. Hey, no one's complaining, all's fair in the name of charity!

Some of the other features were reBar with a smooth tantalizing dish of cheesy polenta, truffle & salmon roe, Alice's Tea Cup with melt-in-the mouth mini red velvet cupcakes and pumpkin spice scones, Levain Bakery with a choice of gooey fudgy cookies, Ammirati Coffee & many many more. This was one night where I wish I could get a stomach for hire!

I was helping out so didn't take my camera to capture the buzz, beauty and bountiful food, but I did use my phone (thank god for technology) to capture some of the moments. 

The Delectable Dumpling Chaat

Atsuko-san (Chef Jehangir's lovely assistant) & Me

Some of the other delish food at the event

Chef Jehangir's Book- Mantra

One of the restaurants setting their table - gearing up for the crowd

All that hard work paid off - ended the night with a palatable plum sour & rum cocktail. Hello, purple!

The Team (from left) - Gee, Atsuko-san, Thomas, Chef Jehangir, Me & Christian.

Hurrah! to a great night, great people and of course some gorgeous food. 

Strawberry & Blueberry Butter Cake (And a B'day Wish!)

Happy Birthday Mamta!

“Red , white & blue

Colors of  laughter & spring,

Create this delectable cake

And make the hearts sing.

With flavors simple

Bringing in a special birthday,

That evening party

Just got a tad gourmet.

Fruits and freshness

A farmers market in your plate,

Mix, bake, grow up a little

Then sit back and celebrate!”

I may be far far away, but that can't stop me from celebrating the sis in-law's b'day. Even though I get to eat the cake and .....well she only gets to see the pictures. After all, it's the thought that counts, isn't it? 

Ingredients

7 tablespoons unsalted butter, at room temperature

1 1/2 cup all-purpose flour (or 1 cup whole wheat flour)

1 teaspoon baking powder

½  teaspoon salt

2/3 cup brown sugar + more for sprinkling on top

2 large eggs

½ cup milk

5 tablespoons vanilla coffee creamer

1 cup strawberries (quartered)

½ cup blueberries

1/3 teaspoon cinnamon powder (for sprinkling-optional)

Pre-heat the oven to 350 F (180 degree C)

Mix the flour, baking powder and salt together in a bowl.

Mix the milk and vanilla creamer and keep aside.

In another bowl, beat the butter and sugar until the sugar has melted and the mixture turns fluffy. Mix in the eggs, one by one, beating well after each addition. Add the flour mixture slowly, a spoon at a time, along with a little bit of the milk mixture, and fold till all the ingredients are just combined and the batter is smooth. Continue to do this till all the milk & flour has been incorporated. Pour the mixture into a greased cake pan, and top with the strawberries & blueberries. Sprinkle some sugar and cinnamon (if using) on the fruits and bake for 10 minutes at 350 F. Reduce the temperature to 325F and bake for another 45-50 minutes, or till the edges are brown and a toothpick inserted in the centre comes out clean, Cool & cut into wedges.

A delicious (and only slightly indulgent) way to enjoy the colorful fruits of spring, and celebrate a special day! You can also replace spring fruits with stewed apples, peaches, chocolate chips, nuts or anything that catches your fancy. The options are limitless. 

*Adapted from a smittenkitchen recipe

Peas & Paneer Wonton Cigars

“Brother to the spring roll

Cousin to the taquito,

This little wrapped bundle

Has much to show.

Enveloping the basic

Matar paneer from home,

Fresh, crisp, flavorful

You’d definitely need more. ”

Take a quick dip

And eat with pride,

But don’t devour the whole tray

Remember, it’s a side.”

Ingredients

8-10 wonton wrappers

1 cup fresh homemade paneer (cottage cheese) – go here for recipe

¼ cup frozen peas

½ teaspoon garlic ginger paste

½ cup cherry tomatoes, chopped

¼ cup red onions, diced

½ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon dry mango powder

½ teaspoon cumin seeds

1 teaspoon olive oil

Salt to taste

Heat oil in a non-stick pan. Add cumin and garlic ginger paste and cook till the seeds begin to splutter. Add the remaining ingredients (except the wonton wrappers!) and cook on medium flame for a few minutes, till the tomatoes begin to break down. We don’t need to ovecook this, as it’ll be baked later.

Brush some oil on both sides of the wonton wrappers. Put a teaspoon of the paneer mixture in the center and fold one side over it. Fold the adjacent sides in and then complete the roll by folding the open side over.

Bake at 375 F for 20 minutes, till the cigars are crisp on the edges. Cool slightly and serve with a yogurt sriracha dip. 

Double Chocolate Peanut Brownie Cups

“Playing with my brownie

A sweet dressing game,

Dip, fill, top, crunch

But the base remains same.

Simple & elegant

This chocolaty talk of the town,

Moist, decadent, fudgy

With a little peanut crown.

And as you dig

Your teeth in for that bite,

You won’t know what hit you

And it’ll just go out of sight..”

Used my basic brownie recipe with the following changes:

1. Skipped mixing in the chocolate chips and replaced chopped nuts with ½ cup unsalted peanuts, slightly crushed. 

2. Added a piece of semi sweet chocolate chip in the centre of each brownie for a gooey centre (pour some batter into your pan, place the chocolate chip in the centre, and then cover with more batter)

3. Topped with a teaspoon of basic ganache, a roasted peanut & a pinch of rock salt.

4. Baked in mini muffin pans for a cute cupcake look!

A simple way to dress up that old brownie!

The Beer Snack Series # 3 - Tandoori Chicken Nacho Cups

“Whilst you refill your glass

And plunge into these,

Hope for a crunch

And a ton of cheese.

The series may be over

But you can stay,

Guzzle, crunch, enjoy

Life should always be this way!”

The last of the trilogy! But don't hold your breath, I will come up with other exciting stuff soon. Till then, try these!

Ingredients

For the chicken & tandoori marinade

½ pound chicken breast, cut into very small cubes

1 green chili, finely chopped

1 tablespoon thick yogurt

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

¼ teaspoon red chili powder

1 teaspoon garlic ginger paste

1 teaspoon lime juice

1 teaspoon tobasco sauce / any hot sauce (optional)

1 tablespoon olive oil

Salt & pepper to taste

For the nachos

8 wonton wrappers

½ cup frozen peas, thawed (optional)

¼ cup grated gouda cheese

Fresh coriander & thick yogurt for garnish

Mix the chicken with all the ingredients for the tandoori marinade (except the oil). Marinate for 4-6 hours (or overnight). Heat oil in a non-stick pan and cook the chicken pieces till slightly brown.

Line the wonton wrappers in a mini muffin pan. Fill the cups with a teaspoon of the tandoori chicken, some peas and cheese. Bake at 325 F for 10-15 minutes till the wrapper is crisp & brown on the edges. Remove from moulds, garnish with fresh coriander & yogurt. Serve hot!

The Beer Snack Series # 2 - Savory Jalebi

"Sweet or savory

Can't you tell?

Hey, pick one up & indulge

You might as well!

And when the night’s over

You cross a day off the diet chart

Overeaten again? Perhaps

But that’s the best part....”

(to be continued ..again....)

I really enjoyed making these. They were quick, simple and quite interesting (don't you agree?)! I also thought they were a great substitution for chips, and worked well with any dipping sauce you have lying around the house. Easy peasy....

And I promise they're savory. The pics almost fooled me too.

Ingredients

½ cup gram flour

¼ cup all purpose flour

2 tablespoons thick yogurt

1/4 teaspoon coriander powder

1teaspoon caraway seeds (ajwain)

1 teaspoon ginger garlic paste

A pinch asafetida

A pinch of baking soda

Salt and red chili powder to taste

1 teaspoon chat masala

Olive oil for shallow frying

Mix gram flour with all the ingredients (except chat masala & oil) and add enough water to make a semi-thick pourable batter (pancake like batter) Keep aside to rest for 15 minutes.

Heat some oil in a non-stick pan. Put the mixture in a piping bag with a small hole & pour it into the hot oil in small round squiggles. Remove when crisp and brown on both sides and keep on a kitchen towel to drain any excess oil. Sprinkle with chat masala and serve hot with a dipping sauce such as tomato, sriracha, mint or yogurt. Actually, it goes with pretty much any sauce!

The Beer Snack Series # 1 - Roasted Nuts Chaat

“Yes, you love beer,

And that’s no mystery to me,

But the snacks devoured

Must also be just supreme.

A night of celebration

Without bites you can eye,

Is as half-hearted as

A hello without goodbye....

(to be continued...)

Beer snacks aren't hard to make. Just use potatoes, meat, hot sauce, lots of cheese and fry some or all of it ...and people will be happy. Now I have made hot dogs, eggplant sliders, chicken tikka and tons of other guzzle-friendly treats before, but there is something special about munching on guilty pleasures like fried nuts, chips, nachos and such! They are a perfect addiction aren't they? So, ofcourse, I had to re-create them.

Here is part 1 of a 3-part series of beer snacks. Healthier, but bites you would enjoy just as much (or so I hope!)

Ingredients

1/3 cup roasted chickpeas

1/3 cup unsalted peanuts

1/3 cup roasted green peas

1 teaspoon curry powder

1 teaspoon olive oil

¼ cup cherry tomatoes, quartered

¼ cup red onion, finely chopped

2 green chillies, finely chopped (optional – reduce to 1 for less spice)

1 tablespoon lemon juice

½ teaspoon chat masala

¼ teaspoon red chili powder

Salt & pepper to taste

Heat oil in a non-stick pan. Add the chickpeas, peanuts, curry powder, red chili powder, salt & pepper and sauté the chickpeas till slightly browned. Remove from heat and cool completely.

Toss with the remaining ingredients and serve immediately.

29. Tasting Part II - Of Desserts, Discussions & Dining

"This little game is easy to play, 

And is our little ice breaker for the day,

You just add, subtract, multiple, divide or more

And there is a prize for the highest score.  

Give yourself 5 if you came by car. 

And add 8 if you spent last night in a bar

Spectacles are cute, add 2

6 points more if your eyes are blue. 

Subtract 5 if you are wearing pink, 

But multiply by 4 if you are showing some skin. 

Count all your buttons, each gives you 1, 

Except if they're white, then you get none. 

Add 10 if coffee makes you say yay,

But divide by 5 if you have a starbucks each day.

Now here's a little chance to score better, 

Add 6 if you're wearing a sweater. 

1 point for each year that you have been wed, 

But take away 5 if today you didn't make your bed. 

Spring is for food, if you're a foodie multiple by 3- hurry!

And of course, divide by 6 if you hate curry.

If you kissed your husband/wife/bf/gf today, add 12, 

But If you kissed them both 20 you must shelve 

If you enjoy travel, multiple by 5 

Add another 10 if you've done a sky-dive

Now that's all there is, so total your score, 

Don't cheat, and add a fictitious 4!

But wait, there is an added bait

For those who arrived not a minute late

You know who you are, add 10 today

Punctuality pays, what can I say!"

Great way to get the conversation started - don't you think? Games and a few laughs always put people at ease, specially me, so I used this as an ice breaker for the 29. Calories second Tasting held yesterday, 7th April 2013! And congratulations Laura, for winning the gift hamper - set of 3 edible candles. Yes, you heard right, edible candles. 

Fifteen wonderful people attended to taste, critique and provide invaluable feedback on a 4-course tasting menu.  With spring in the air, and a dessert themed table dressing, the afternoon was colorful, entertaining and hopefully satisfying. 

Each dish was made to mimic a popular dessert and the menu consisted of:

1. Pav Bhaji Sundae - Bharta Sliders served in sundae cups.

2. Gobi Cupcakes - Mini Curried Cauliflower Frittata with a Mint Yogurt frosting (Add 4 extra eggs to the pizza recipe for firmness, and baked it in mini cupcake moulds for the shape).

3. Chicken Pops - A deconstructed Butter Chicken. Chicken meatballs w/ naan pieces served with a tangy tomato cream dipping sauce. A variety of 'sprinkles' accompanied the ensemble for that crunch I love.

4. Phirni Pudding - Phirni (ground rice pudding) served with burnt sugar bits and a jelly glaze in tall shot glasses. And raspberries are the very best to dress a dish, simple yet elegant.

Alongside the tasting menu were some effortless yet, refreshing palate cleansers that also served as starters for the (few) early birds:

1. Cucumber Boats - filled with a mixture of minced turkey ham, veggie cream cheese & herbs. 

2. Fruit Chaat Sticks - A first timer, these were skewers of bananas, apples, strawberries & blueberries tossed in fresh orange juice, crushed mint & chaat masala. Ooh, how they echoed spring!

I wish you were there, but here are some more pictures from the event for you to feast on. And if you're still tempted, simply contact me to set up the table for your next event. Nothing makes me happier than helping others with a full stomach.

Happy monday everyone.

Potato & Sausage 10-minute Bites

“Potato, king of vegetables

Why is it called so?

Because it cooks like magic

And makes me look like a pro.

Blends with almost anything

And eaten in summer, winter or fall,

Grilled, mash, sautéed

Go on, take your call.

A secret ingredient

To bind, enhance, add

It makes every dish gourmet

So give in to the potato fad.”

Ingredients

1 small baking potato, peeled and cut into ½ inch discs (use a cookie cutter)

1 spicy chicken sausage (or anything you like), cut into discs and casing discarded

4 baby carrot, cut into discs

1 jalapeno, cut into thin discs

1 teaspoon coriander powder

1 teaspoon olive oil + some more

1 teaspoon sour cream/ thick yogurt

½ teaspoon paprika

Salt & pepper to taste

½ teaspoon honey

Mix the sour cream/yogurt with salt, pepper & paprika and refrigerate till you prepare the rest of the dish.

Toss the potatoes, sausage & jalapeno in olive oil, coriander powder, salt & pepper till everything is well coated. Mix the honey with some olive oil, salt & pepper and rub the carrots with this mixture. Line everything on a baking tray and bake at 375 F for 8-10 minutes till slightly browned.

Pile the potato, sausage, carrot & jalapeno. Drizzle some sour cream or yogurt on top & serve fresh!

10 Things You Can Do with Leftover Lentils & Beans (A Recipe Revisit)

"Too many leftovers, not enough mouths to feed

Oh that pot in the fridge, looks in dire need,

Of love, care and a celebration new

Where you can have your dal, and eat it too,

Don't give in to the stares, the eyes that shed a tear

'Please consume me', or banish me to the sewer,

Instead work your magic, save a starving children few

Abracadabra, shazaam, a re-invented meal for you!"

Did your less than perfect measurements resulted in an excess portion of your much-loved beans or lentils? Or did you have a party where beer won over the barrel of dal soup? Nodding your head? Let's be honest, this is a problem for most people. And yes, it happens to me too. More often than you can imagine actually!

Everyone can do with a bit of variety in their day to day meals, so here are 10 great ways to use those  lentils & beans that have been lingering in your refrigerator. Don't let them eye you into guilt-eating into them. Re-create, re-serve & rejoice. Then eat them.

1. Party favorites - Lentil Phyllo Cups

2. A step away from the usual - Lentil Paranthas

3. Dinner for two - Lentil Pasta

4. Vegetarians deserve meat too - Kidney Bean Kebabs

5. Breakfast anyone? Lentil Pancakes

6. Enjoy a healthy snack with these - Eggplant & Lentil Fritters

7. A bit of work, but why not! Lentil & Cabbage Tarts

8. Simplicity galore, the everyday staple - Wholewheat Lentil Roti

9. A twist on the Indian rajma curry - Mexican Beans & Rice or Beans & Sausage Rice on Potato Cups

10. Dress your meatballs - Chicken meatballs in Dal

Like leftovers, old recipes need to be brought out from that closet too.

What are your left-over secrets? 

Mini Veg Hot Dogs

“I know it may be wrong

And I apologize to you,

Americans, for doing this

To your favorite food.

This street food simple

New York’s pride & joy,

One that feeds many

Is now free of meat or soy!

Made from all natural

A bite sized robe does wear,

Has no relish or mustard

But is real to eat..I swear.”

These just scream 'take me on a picnic!'

I sort of feel guilt for doing this to America's favorite snack. But how could I not try my version of this ever-so-popular street food! It would be criminal to say I create, and not create a hot dog. 

Hot dogs have been on my 'to-cook' list for a while, but it took me some time to figure out how I could 'indianize' them. I wanted to make a veggie version, and make the 'sausage' completely from scratch - because it would hardly be different if I put a piece of chicken or veg sausage inside some mini buns. So here goes. I enjoyed mine with some melted cheese, yogurt mint chutney & salad. What's your relish? 

Ingredients

For the ‘sausage’

2 cups button mushrooms, chopped

½ cup red onions, finely chopped

1 clove of garlic, minced

1 teaspoon dried basil

½ teaspoon red chili powder

1 teaspoon coriander powder

1 tablespoon olive oil

Salt & pepper to taste

2 teaspoon fresh coriander, finely chopped

3 tablespoons green lentils, boiled and liquid drained

2 tablespoons bread crumbs

For the hot dog buns (you can buy mini ones from the market too. I couldn't find any so decided to make them!)

½ cup all-purpose flour

1 teaspoon olive oil

½ cup warm whole cream milk

½ teaspoon instant active yeast

A pinch of salt + sugar

Make the ‘sausage’

Heat oil in a non-stick pan. Add the onions & garlic and cook till onion turns translucent. Add the mushrooms, basil, paprika, coriander powder, salt & pepper and cook covered on medium flame till mushrooms are tender and fully cooked. Turn heat to high and sauté till any excess liquid has been absorbed. Remove from heat and cool. Mix in the lentils and breadcrumbs and blend to a fine paste.

Shape the mixture into mini bite-sized sausages and line on a baking tray. Brush with some olive oil and bake at 400 F for approx 12-15 minutes, till the ‘sausage’ turns brown and the underside is crisp. Turn the sausages around and bake for another 12-15 minutes, so that both sides are evenly crisp.

Make the buns

Mix all ingredients and knead to a sticky, but smooth dough. Add the milk slowly such that you only use the amount needed to get the dough together – we don’t want it getting too wet. Brush all over with oil and let the dough sit for an hour.

Once done, break into small pieces and shape into 2-2.5 inch ovals. Flatten slightly and bake at 375 F for 10-15 minutes, till they begin to turn brown. You can brush the top with some egg wash for the regular brown color on breads- I skipped this part.

Slice the buns in half, and serve with the veg ‘sausages’. You can add any relish that you usually enjoy on your hot dogs!

29 Indian Tapas in 29 Days - A Recap

March 1st to 29th were exciting, yet trying days for me. I made a promise to the virtual food blogger world that I will come up with 29 new & original recipes for Indian Tapas in the 29 days that followed the launch of my business. 

Did I succeed? You tell me! And be kind - I am petrified of failure. 

How did it feel? Apart from aching arms (from the cooking), numb taste buds (from all the tasting) and sore eyes (from all the photo taking & editing), it was quite a ful-'filling' experience. 

For those who missed it, or are lazy to search for the recipes, here is a quick recap. 

29. will be taking a short break for an upcoming event. More recipes to follow after that! Till then, try these and tell me which ones were your favorites? Please comment on this post and let me know!

1. Mint Chicken Dumplings
2. Curried Guacamole
3. Indian Macaroons
4. Hakka Noodle Petites
5. Drunken Semolina Cakes
6. Indian Sushi
7. Beer Bread Pakora
8. Peach Gujia Parfait
9. Rice Cake Bhel Puri
10. Samosa Cups & Mini Naans
11. Paneer, Edamame & Carrot Stew
12. Onion Parantha Cones with Pickled Tomato Chutney
13. Okra Chips with Yogurt Sriracha Dip
14. Eggless Caramel Bread Pudding
15. Brown Rice Kimono Balls
16. Hot Chocolate Barfee
17. Shrimp Red Curry Idli Pops 
18. CousCous & Mint Chicken Tikka Cups
19. Spinach Corn Deep Dish Pizza Bites
20. Cucumber Boats
21. Masala Chai Cookies
22. Paella-style Spinach Biryani
23. Farro Dosa with Curried Chicken Salad
24. White Chocolate-Thandai-Malibu Mini Mudcakes
25. Chicken & Farro Siu Mai
26. Mango Phirni on Edible Spoons
27. Broccoli Pakora (Fritters) Sticks
28. Masala Gobi (Cauliflower) 'Pizza'
29. Turkey Poori Rolls with Chili Mango Chutney

Easter Eats & Welcoming Spring

“Of sweets & candies

And little treats,

A fluffy bunny

Hopping on it’s feet,

Egg shells & tarts

And games a ton,

A buffet for two

Or a spring-fling run,

Fruits & flowers

Gifts you give,

It’s for this weekend

The week you live,

Holiday & hearts

Let’s have some fun,

Happy Easter

To you, and everyone!”

I think spring is finally here. Or at least I pray it is. The sky is blue, colors everywhere are changing and the best part, spring fruits! How I adore them. So I thought I may as well cook up something. Plus, how could I let easter go by and not prepare something interesting for you to read about?

With an upcoming race, I didn't want something for dinner that would be too heavy in Indian flavors, and neither did I want to spend hours in the kitchen sweating over it. All the dishes below were super easy, and I got them from the kitchen to the table in under 3 hours. Not bad, right?

The mushroom sundae was my favorite. What was yours?

Mushroom Sundae

1 cup mushroom stir fry from my mushroom toasties (sans the peas, and with some coriander powder, added for flavor)

4 slices of brioche bread

4 mini mozarella rounds

4 cherry tomatoes

Cut a circle from the brioche bread and bake into bread cups. Put 2 teaspoons of the mushroom stir fry, and top with a mozzarella & cherry tomato. Quick, cute and comforting - a sundae that even your kids would love!

Orzo & Cheese Bites

1 cup orzo, cooked al-dente

½ cup gouda cheese, grated

½ onion, finely chopped

1 tomato, diced

½ red pepper, finely chopped

1 clove of garlic

1 teaspoon curry powder

2 tablespoons breadcrumbs

1 tablespoon olive oil

Salt & pepper to taste

Heat oil in a non-stick pan. Sauté the garlic and onion till the onion turns translucent. Add the tomatoes, red pepper and all the dry spices and cook covered for a few minutes till the tomatoes are tender and cooked. Once done, add the orzo and cook for another few minutes and then remove from heat to cool. Once cooled, mix in the cheese & breadcrumbs. Put 3 tablespoons of the mixture into each mould of a greased muffin pan, and bake at 350F for 15-20 minutes, till the underside is crisp. Cool slightly before removing from the pan. Top with some grated cucumber & coriander and serve fresh. A slight variation on the favorite Mac & Cheese.

Chicken Spring Rolls

½ pound chicken cutlet

1 cup mixed vegetables (carrots, cucumbers, red & green peppers), julienned

1 teaspoon coriander powder

1 teaspoon + 2 tablespoon olive oil

1 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons tomato paste

Salt & pepper to taste

Put the chicken inside a freezer bag and beat with a rolling pin till it becomes thin and can be rolled.

Mix 2 tablespoons olive oil with salt, pepper, red pepper flakes & paprika and rub the chicken with this mixture. Refrigerate for 20 minutes.

In the meantime prepare your vegetable filling. Heat 1 teaspoon olive oil in a non-stick pan and sauté all the vegetables on high heat (with the exception of cucumber) with coriander powder, salt & pepper. Do it for a few minutes, just enough for them to lose their raw taste, but not enough for them to become soft. Remove from heat, cool and mix with the cucumber.

Cut 1 inch strips from the chicken. Put some tomato paste, followed by 1 teaspoon of the vegetable mixture in the centre and roll up the strip. Secure with a toothpick. Rub some more tomato paste on top. Bake at 350F for 15 minutes. The switch to broil mode and cook for another 5, til the chicken is cooked and begins to brown on the top. Serve immediately.

Spring Custard Cups

250 ml + 2 tablespoons whole milk

2 tablespoons brown sugar

½ teaspoon cinnamon powder

1 heaped tablespoon eggless custard powder (vanilla)

1 ripe peach, skinned and diced

¼ cup blueberries

Juice of ½ an orange + pulp of ½ an orange (I used cara cara oranges)

Bring 250 ml milk to boil with the sugar. Meanwhile mix the custard powder in 2 tablespoons milk to make a smooth paste. Once the milk begins to boil, add the custard mixture while constantly stirring the milk so that no lumps form. Once the custard begins to thicken, add the cinnamon, orange juice and all the fruits. Cook for approximately 8-10 minutes on low heat till the fruits become tender. Refrigerate for 2-3 hours to chill & serve.

Turkey Poori Rolls with Chili Mango Chutney

“This turkey gets cozy

In a blanket new,

Replacing the pigs

The comfortable few.

Thanksgiving came early

Sweet & savory two,

Packed in a bite

Especially for you.

So double dip

Yes, that’s allowed too,

Eat one, eat many

But don’t forget to chew!”

I usually don't believe in deep frying. It's hard for me - except when I'm in a pub and someone else is frying. But when it comes to poori (fried wheat Indian flatbread), I do make an exception. Mainly because the apartment smells like holiday when these are being fried. Poori says celebration like no other!

These deep fried wheat-flour flatbreads are eaten almost all over India. Synonymous with family gatherings and festivals, they are a happy food and eaten with a variety of curries. In the mood to come up with a memorable dish, I was  instantly reminded of Turkey - another happy food...for thanksgiving. And I love that Turkey works beautifully with sweet & spice alike (think cranberry sauce, turkey chili..). There you have it, the inspiration behind this dish.

Two happy foods + sweet & spice = celebration in your mouth & a good life. 

Simple, isn't it?

Ingredients

For the poori (fried wheat flatbread)

1 cup wheat flour

½ teaspoon caraway seeds (optional, but I love the flavor they give)

1/4 tsp salt

1 teaspoon olive oil

½ cup warm water (or as needed to make a soft pliable dough)

For the mango chutney

1 ripe mango, pureed

¼ teaspoon cumin powder

1 teaspoon lemon juice

1 teaspoon fresh coriander, finely chopped

½ teaspoon red chili powder

Salt & pepper

For the yogurt dip

½ cup thick greek yogurt (or mayonnaise, if you want to indulge)

2 tablespoons fresh mixed herbs, finely chopped – I used coriander, mint & chives

½ teaspoon paprika

½ teaspoon curry powder

Salt & pepper

Others

5-6 slices of Turkey breast

Make the chutney & yogurt dip

Mix all the ingredients for the chutney and refrigerate for 1 hour. (Yes, it’s as simple as that!)

Mix the yogurt, herbs, curry powder, salt, pepper & paprika and refrigerate for 20 minutes to let the flavors fuse. 

Make the poori

Mix the flour, salt and caraway seeds. Add water slowly and work into a soft dough. Knead till smooth and then roll into long disc and cut into 15-16 equal parts. Roll each part into a 2 inch round of medium-thin thickness.

Heat oil for deep frying and once hot, drop the poori’s in one by one. Poori's usually rise to the top and puff up almost immediately. However, the caraway seeds sometimes prevent it from puffing. Don't worry as this is normal. Turn around the poori once and remove as soon as it's light golden brown on both sides. Don't over cook or it will soak up oil and become hard. Wrap in aluminum foil to keep warm and soft till ready to use.

Make the rolls

Spread a layer of the yogurt dip on the poori, followed by a thin slice of the turkey ham (cut out rounds from the ham if needed). Roll the poori, cut off the edges and secure with a string of spring onion.

Serve with the chili mango chutney. A fairly easy & quick appetizer with a sweet & spicy kick.

Baked Chocolate Banana Fritters (Gulgula)

(When it comes to baking, the sky's the limit!)

“Pancakes or cookies

What do you see?

Take your pick

And that’s what they’ll be.

Good for breakfast

Or that picnic for two,

Take them for a ride

Just a book & you.

Ready in minutes

With effort close to none,

Even the photographs

Are bites of fun.

Bananas & chocolate

A combination for keeps,

You don’t have to crawl the web

To learn how to make these.

Addictive, I confess

I’ll try not to eat more,

And save some for the hubby

But then…he’d never know!”

It was a beautiful day today. As I walked home after my morning latte (I buy those. Some things are better left to the experts!) all I could think of was cooking something that will look beautiful in that light. Yes, my mind works in strange ways. I wasn't feeling overly creative, so all I could come up was this - also limited by the ingredients I had at home & the time I wanted to spend indoors. But they turned out so well, not to mention brilliantly simple & easy, that I decided to post the recipe. I know I know. If you add chocolate to anything it becomes tasty. But since there is no law against that, I will take my chances.

Now a little inspiration history before we get to the recipe. Gulgulas or fried banana fritters are a breakfast dessert made around the festival of Holi. What's a breakfast dessert - well a sweet dish that's eaten first thing in the morning! True story. I am not sure whether it's the banana that makes people justify that these deserve a spot on the morning table, or it was someone's attempt at an indian banana muffin - albeit a successful one since you can't go wrong with frying! Either way, they're simple and palatable - and honestly that's all I care about. Just like the other Holi sweetmeat, Gujia, versions of the banana fritters are eaten all over India, and I thought 29. may as well have a stab at it. I added chocolate & fennel to the mix, and baked them as mini cookies. (If you have never tried the combination of banana and fennel, then you're missing out!). So even though they looked like cookies, they tasted slightly like pancakes (not rocket science since both use pretty similar ingredients). But I love when the mind plays games on the taste buds, so I'll be bringing these out for breakfast when someone visits me next.

Enough said, read on!

Ingredients (makes around 22 small fritters)

1 overripe banana

½ cup whole wheat flour

1 tablespoon unsweetened cocoa powder

4 teaspoons brown sugar (or to taste)

3 teaspoons whole milk

1/3 teaspoon baking powder

½ teaspoon fennel seeds

A pinch of salt

Mix all the dry ingredients and keep aside.

Mash the banana with a fork till it becomes soft and pasty,. Mix it with the dry ingredients and work into a thick batter by slowly adding milk. Use a teaspoon and line little dollops of this mixture on a baking sheet. Bake at 350 F for 10 minutes – till they rise a little and just become firm on the outside. Make sure not to over bake as we want them to remain soft & gooey on the inside. Serve fresh with maple syrup, chocolate sauce or honey.

So easy right!?

Masala Gobi (Cauliflower) 'Pizza'

“I love cauliflower

And have no shame,

The fragrance itself

Makes me insane,

So I go around creating

Versions of it,

That may be simple

But take some wit,

Bake or broil

Grate or fry,

The nutty aroma

Makes me fly,

And these slices of envy

Fresh with a fact,

Are totally breadless

Didn’t I tell you that?”

Don't get me wrong. I love bread. Heck, I adore it. But when something breadless tastes as good as this, I'm sold.

I had a bowl of masala gobi (cauliflower) in the fridge and I didn't feel like having the usual i.e. with roti, in pasta or even on its own with some fresh salad leaves. And it is too tasty and precious to waste, so me being me, I had to come up with a new recipe. These 'pizza' slices turned out better than expected, and were really easy! (not to mention healthy). Give it a try and let me know what you think?

Ingredients

For the masala cauliflower

¼ cauliflower, grated (approx 150gm)

½ red pepper, finely chopped

½ onion, diced

1 clove of garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon turmeric powder

2 tablespoons olive oil

Salt & pepper to taste

For the 'pizza'

1 egg, slightly beaten (substitute with 2 tablespoons flour/gram flour for an eggless version)

1 stalk of spring onion, finely chopped

2 teaspoons fresh coriander, finely chopped + more for garnish

1 teaspoon paprika

½ cup grated fresh cottage cheese (paneer) or mozzarella

6-8 cherry tomatoes, sliced lengthwise

Make the cauliflower

Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to brown. Add the onion, garlic & ginger and cook till the onion turns translucent and begins to brown. Add the cauliflower, along with the remaining ingredients and ½ cup water. Cover and cook till cauliflower is tender. Turn heat to high and sauté till all the liquid has been absorbed and the cauliflower starts to brown. Keep aside and cool to room temperature

Make the pizza

In a bowl, mix the masala cauliflower with all the ‘other’ ingredients. Transfer to a baking dish and spread evenly about ¾ - 1 inch thick. Bake for 30-40 minutes in a 350 F oven, till the edges turn brown and crisp. Turn to broil and leave for another 15 minutes till the top is golden brown.

Sprinkle with coriander and oregano. Cut into wedges and serve. The breadsticks turn crisper as they cool, so this can be eaten hot or cold.

Broccoli Pakora (Fritters) Sticks

“Anything on a stick

Becomes fun to eat,

Be it sweet or savory

It’s a welcome treat.

Colorful and simple

Like burgers gone small,

These cute bright fritters

Should go up on a wall.

Pop them in,

With chutney of any kind,

Keep one eye on them

For they won’t leave your mind.

Like art in your mouth

It’s another bite in line,

This number 27

Is quite a favorite of mine.”

Ingredients

For the pakoras (fritters)

1 cup broccoli, grated or finely chopped

½  cup onion, grated

¼ cup red pepper, finely chopped (optional)

4 tablespoons gram flour

½ teaspoon paprika

1 teaspoon coriander powder

3 tablespoons olive oil to pan fry

Salt & pepper to taste

Others

5-6 cherry tomatoes, halved

5-6 baby potatoes, boiled and halved

Coriander or basil leaves

Make the pakoras

Combine all the ingredients for the pakoras (except the oil) and mix well with your hands. Eventually the vegetables will start to leave a little water and the gram flour will help bind them, making a sticky mixture.

Heat oil in a non-stick pan. Make little ping pong ball sized rounds from the mixture and pan fry till crisp and brown. Rub a little oil on your hands before making the rounds so the batter doesn’t stick to your hands.

Sandwich the pakora between two halves of tomato or potato, secure with a toothpick and serve fresh with yogurt or mint chutney. A really easy & cute bite sized snack!