Pomegranate & Blueberry Kheer (Rice Pudding)

“Ribbons of red

In pure white,

A dash of color

In plain sight,

A subtle tartness

With bite sweet,

Feeling of comfort

In a mid-week treat,

Like lightening it strikes

Fresh & cool,

Take a spoonful

And wipe that drool..”

I find comfort in colors. Specially when the sun is beating relentlessly on our heads all summer long.

Fruits & berries with their vibrance, sweetness mixed with tartness and natural pigments are my eternal favorites. Shamelessly showing off their hues in every farmers market or supermarket, these have more potential than you can imagine. Not only do they add a fresh flavor to desserts & salads, they are also packed with more nutrients than any diet plan you may be on! I experiment with fruits very often, and this pudding was not only embarrassingly easy, but also had the simplest flavors that were delicious and refreshing. 

Sometimes we forget that tasty does not have to be complicated. Hope you enjoy this one as much as I did!

Ingredients

For the kheer

3 cups whole milk

3 tablespoons rice, washed

5 tablespoons brown sugar (or adjust to taste)

¼ teaspoon vanilla essence

2 tablespoons fresh cream

For the fruit coulis

½ cup fresh pomegranate seeds

½ cup fresh blueberries

3 tablespoons brown sugar

1 cup water

Make the kheer

Bring the milk to boil. Add the rice and cook on medium heat, stirring occasionally till the rice is fully cooked. Mash the rice slightly with a spatula, and add the sugar. Continue to cook till the sugar has melted and the pudding reached a semi thich consistency. Turn off the heat and stir in the cream & vanilla. Keep aside to cool (Note: the pudding will get thicker once cooled)

Make the coulis

Bring to boil the water and sugar. Add the pomegranate, cover and cook on medium heat till the seeds have broken down slightly and begin to soften (unlike other fruits, pomegranate seeds take a long time to soften, so it is fine to leave them with a bite, as long as some of the pulp starts to break down). Add the blueberries, and continue to cook till the blueberries swell up. Using a spoon, mash the blueberries and some of the pomegranate seeds. Remove cover, cook till you get a jam like consistency. Remove from heat and cool.

Layer the rice pudding with the fruit coulis and serve chilled. A refreshing and wholesome way to enjoy what summer has to offer.

Castello Moments - Baked 2 Cheese Dhokla (Indian Gram Flour Cakes)

SPONSORED POST

“If cheese is good

Two is swell,

Castello makes moments

And stories you’d tell.

Simple smoky Classic

Or Hirten with caramel & pine,

Weissbier may be the one

If you enjoy melting flavors fine.

Enjoy with a red

Or that white so crisp,

Have friends over

Or take along on a camping trip.

From the Alpine slopes

They travel far for you,

Get creative - eat, cook, share

And build a cheesy legacy new.”

Who doesn't love cheese? And when the cheese is as good as Castello, good times just melt away. 

Fresh from the picturesque Alps, these cheeses pack a variety of flavors in a nutty Classic, melting Weissbier and the rich Hirten. Delicious with wine, compellingly satisfying when you crave the perfect grilled cheese sandwich and versatile enough for a late night culinary experiment, you will wonder where it all disappeared.

But those crumbs on your lips may just give your little secret away.

Ingredients

For the cakes

½ cup grated Castello Classic cheese

½ cup grated Castello Weissbier cheese

1 cup gram flour (besan)

¼ cup yogurt

½ cup water (more if required)

1 teaspoon baking soda

1 green chili, finely chopped

2 teaspoons curry powder (or any mixed Indian masala)

¼ teaspoon asafetida powder

2 tablespoons fresh coriander, finely chopped

Salt to taste

For the tempering

2 tablespoons olive oil

½ teaspoon cumin seeds

½ mustard seeds

½ teaspoon paprika

1 dried red chilli

A pinch of salt

2 tablespoons fresh coriander, chopped

2 tablespoons grated Castello Classic & Weissbier cheese

In a bowl, mix all the ingredients for the cakes, except the cheese. The batter should be slightly thinner than a pancake batter, so add more water if required. Keep aside for 30-40 minutes.

In the meantime, grease a baking dish or ramekins and pre-heat the oven to 350 F. .

Once the batter has rested for a while, mix the cheese in, and distribute into the ramekins/baking dish. Bake for 15-20 minutes, till a toothpick inserted in the centre comes out clean. While the cakes are baking, prepare the tempering. Heat oil in a non-stick pan and add the red chili and cumin seeds. When the seeds begin to splutter, add the mustard seeds. Cook for a few seconds till the mustard seeds also start to splutter. Turn off the heat and stir in the salt & paprika.

Top the cakes with a tablespoon of the tempered mixture, grated cheese and fresh coriander. Serve hot. A cheesy, gluten free savory cake that will leave you asking for more!

Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA. 

Mint & Spice Whole-Wheat Gougeres

“Brown on the outside

But white from start,

This French classic

Gets an Indian heart.

Warm and cheesy

‘Bonjour’, it takes a bow,

Meatless yet addictive

‘Namaste’, it saved a cow.

‘Plein’, says the stomach

The mind wants more,

‘Bas’, your hand indicates

But your eyes aren’t sure!

You can’t stop at one

Nope, not at two or three,

You may have had six

Before you let them free.

Go on, indulge

‘Merci’, you smile,

This curried foreigner

Has you satisfied for a while..”

Now I don't consider myself anything close to knowledgeable of french cuisine. Hell, I barely even try to learn more about it because it's so complicated. But I love gougeres, and it was something I really wanted to bring into the 29. kitchen. After a few failed tries, I finally managed to get my Indian twist on these delish little cheese puffs. 
Flour, butter, masalas and cheese. What can possibly go wrong!

Ingredients (makes 12-15 pieces)

Adapted from the recipe at thekitchn

½ cup water

4 tablespoons unsalted butter

¼ teaspoon salt

½ teaspoon coriander powder

½ teaspoon red chili flakes (or more if you want to increase the kick!)

1 teaspoon curry powder

1 tablespoon fresh or dried mint leaves, finely chopped/crushed

½ cup whole wheat flour (atta)

2 eggs, lightly beaten

¾ cup grated cheese (I used Indian Amul cheese, but Castello Moments Classic or Weissbier, Cheddar, Gouda or Parmesan work great as well)

Mix the water, butter and all dry spices and bring to a boil. Remove from heat once all the butter has melted. Add all the flour and mix well till the mixture looks a little like mashed potatoes. It will have a slight yellow color because of the whole wheat and curry powder. Put the mixture back on a medium-low flame and stir for 5-6 minutes to dry out the dough. The kitchn says that the dough is ready when it glistens and is thick enough to hold a spoon upright. You won’t see the glisten as much in this dough due to the yellow tinge. However, in 5-6 minutes it does dry up enough to hold a spoon upright. Remove from heat and keep mixing for a few minutes till it cools slightly. Beat the 2 eggs one by one and add them to the dough. Wait for each egg to be absorbed before adding the next. Once the dough is smooth and creamy, mix in all the cheese.

Heat the oven to 450°F. Place little scoops of the dough on a greased cookie tray and space them at least an inch apart. Bake for 5 minutes and then turn the heat down to 350°F. Bake for another 20-25 minutes, rotating the pans once during baking. Once done, the gougeres will be light brown, dry to touch but light and creamy on the inside.  Cool slightly and share (or not!).

Sugar-free Strawberry & Coconut Brownies

“I don’t like sugar

But I like my fruit,

Flour makes me itch

So wholewheat’s my loot,

Honey makes me warm

And coconut too,

So I mix them up

For a concoction new,

Moist and comforting

I give the batter a lick,

It may not be chocolate

But it’s a healthier pick,

Thus begins the day

With fruit, grains & fun,

Breakfast or dessert?

Use your imagination..”

Did you know that strawberries lose their color when cooked? Well, ok smartypants, I didn't. 

When I was started cooking my luscious strawberries down, I was worried that the resulting color was because of a mistake. Of course the jaggery was part reason, but the strawberries themselves turned into an incipid (for loss of a better word!) color when subjected to heat. It made me wonder - how do store bought strawberry desserts look so deliciously pink? Food color to the rescue. Slightly worrying, isn't it?

Sugar-free, made with fresh fruit and whole-wheat flour, these brownies will be perfect for all you calorie counting or diabetic people out there. Jaggery and honey not only keep the brownies moist, but also add a hint of caramel-like flavor that personally, I found rather welcoming. 

They say food can drive away the biggest worries in life. And I know these brought a big comforting smile on someone special's face today. And you just can't put a calorie count on that.

Ingredients

2 cups fresh strawberries, diced

½ cup coconut flakes + 2 tablespoons for dusting

6 tablespoons butter

2 eggs

½ cup olive oil

½ teaspoon vanilla essence

¼ cup whole milk

4 tablespoons honey

¾ cup ground jaggery

¾ cup whole-wheat flour

A pinch of salt

Pre heat the oven to 375 F.

Heat the butter, strawberries, jaggery and honey in a non-stick pan till the strawberries break down completely (around 8-10 minutes). Remove from heat and cool to room temperature.

Once cooled, stir in the vanilla essence and coconut flakes. Now mix in the eggs, one at a time, beating well after each addition. Finally add the flour, salt and milk and mix till the batter is smooth. Pour in a baking dish, sprinkle some coconut flakes on top and bake for 20-22 minutes, or till a toothpick inserted in the centre comes out clean. Since the batter has jaggery, the texture of these brownies will be moist & sticky, so some batter may still stick to the toothpick once done. Make sure you don’t bake it for more than 25 minutes. You will notice the edges begin to turn brown and crisp.

Cut into squares and enjoy fresh. 

Baked Chickpea Mini Donuts

“Round and round

Away they roll,

A world of spices

Flavors and more.

A snack for those

Who curry crave,

With a bite of chickpeas

It’s quite a rave.

Baked not fried

Savory not sweet,

Look y’all

It’s another shu treat...”

Ingredients

1 egg, slightly beaten

1 cup chickpea curry (this recipe (sans the potato/green pepper) or use leftovers from your Indian takeout!)

2 tablespoons butter, softened

2 tsp baking powder

1 cup whole-wheat flour

Salt to taste

Preheat the oven to 350 F.

Great a baking sheet and keep aside.

Mash the chickpeas slightly (leave some pieces whole for texture) and then add the beaten egg to it. Mix well, and then add the butter, baking powder and salt (if required). Finally add the flour and make a thick sticky batter that can be shaped. Divide into 12-15 rounds. Line on a baking sheet and create a hole in the centre with your finger. Brush with some olive oil and bake for 18-20 minutes. Turn oven to broil and cook for another 3-4 minutes till the surface is crisp and brown. (If preferred, you can also fry/pan fry them like regular donuts). Serve hot with mint or yogurt chutney.

A spicy savory twist on an all-american favorite.

Coffee Mishti Doi (Caramelized Sweet Yogurt)

“When I was little

My mother told me,

Be strong, be independent

And the world will see.

When everything seems evil

Don’t be afraid,

Open your mind and,

Fear with victory will trade.

If the world bends its ways

Keep your head high,

‘Ekla Cholo’- walk alone

And trouble will stay at nigh.

Her words, her food

Her songs, her strength unseen,

Brought me this dish

And will forever inspire me...”

Love you Mom.

I was introduced to these little pots of sweet yogurt by my mother. A common sweetmeat in the western Indian states of Assam & Bengal, I thoroughly enjoyed the creamy texture & deep caramel bite they  boast of. Since my mother spent a significant part of her childhood in Bengal, she loved to experiment with bengali flavors in the kitchen. And often enough, had a story or song to go along with the origins of the dish.  So much so that till date, every bite of this creamy yogurt reminds me of her, her voice, her enduring personality and ...her courage.

Making yogurt at home is quite common all across India. In fact, most people I know still make yogurt from scratch, and it's not considered much of a feat since...well...who buys yogurt from the store except those lazy-good-for-nothing-rich-people!? Such was the stigma with buying yogurt! And honestly, I don't remember yogurt even being available in stores till my late teens - except the milk vendors selling little packets (called jamun or milk culture) that is used to kick off the yogurt making process. The process itself is fairly easy (which may come as a surprise to many!), and once you have mastered it, adding flavors or colors to your liking is a tease. Read on.

Mishti Doi, literally meaning sweet yogurt in Bengali, is a yogurt dessert made from thickened milk, caramelized sugar and sometimes flavored with cardamom or dates. I gave it a corporate-NYC-style tweak by adding coffee to it - just because everything should have coffee in it. And it was scrumptious. I saw was because I polished it all off right after the photo shoot. My mother would be proud of me.

While making it, I couldn't help but think (and have always wondered) what came first, the yogurt or the jamun. What do you think?

Ingredients

2 cups whole milk

2 teaspoons instant coffee powder (I used Nescafe)

1 tablespoon + 1 teaspoon brown sugar

2 tablespoons plain yogurt (culture or jamun)

Heat 1 tablepoon of sugar on a non stick pan till it begins to bubble. Add 1 tablespoon water to this, mix well till dissolved and add to the milk. Bring the milk to boil till it reduces to half. Remove from heat, add the coffee powder and the remaining sugar and cool slightly - below boiling point but above body temperature.

Meanwhile distribute the plain yogurt into 2 small individual bowls (works great in earthen tea cups. You can also use glass/steel, but don’t use plastic). Coat the sides of the bowls with the yogurt, and then add the coffee milk to each. Mix well with a spoon, and keep the bowls in a warm place for 4-6 hours or overnight. Remember not to shake or move the bowls once you have placed them in their spot – you want the bacteria in the yogurt to start acting quickly, and any movement would prevent that from happening.

PS-If you live in a warm place, it won’t take more than 4-6 hours to set. For the colder unfortunate few, it tends to take overnight.

Once set, refrigerate for a few hours and serve. A creamy, low calorie, coffee flavored dessert!

Banana & Chocolate Whoopie Cakes

“A hint of banana,

With chocolate smooth,

Moisture that rolls

From tooth to tooth.

Black & white

The cream at the seam,

Oozes at each bite

Takes you to a dream.

Breakfast or dessert

Eat solo, or share,

Eat it all day

For all I care!”

Ingredients

For the cakes

1 overripe banana, mashed

1 large egg

100 gm dark chocolate

½ cup brown sugar (adjust to taste)

½ cup olive oil

2 tablespoons greek yogurt

½ cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon vanilla essence

A pinch of salt

Others

½ cup whipping cream + 1 tablespoon sugar, whipped to icing thickness

1 small banana, sliced

Drinking chocolate powder, for dusting

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

Melt the chocolate in a double broiler (over a pan of simmering water) till melted. Add the sugar and vanilla essence and mix well. Cool to room temperate. Add the egg and beat well. Stir in the mashed banana, oil and yogurt, followed by the flour mixture – 2 tablespoons at a time. Fold in all the flour till well incorporated.

Fill the moulds of a mini cheesecake pan with the batter (1/2 level mark) and bake at 350 F for 20-22 minutes, or till a toothpick inserted in the centre comes out clean. Remove from moulds and cool.

Divide each cake into half.  Put some whipped cream and banana slices in the centre. Cover with the other half and add more cream and banana slices. Finish with a dust of chocolate powder. Serve fresh.

A moist bite sized cake, with the goodness of banana and richness of chocolate. Quite cute to serve at a party don’t you think?

Cardamom Semolina Halwa Truffles

“A sweet so Indian

With a tweak & mix,

Are these truffles

Or are your eyes playing tricks?

Slightly sweet

Not a sugar rush today,

But these bites luscious

Are satisfying in every way!”

Ingredients

1 stick (113 gm) unsalted butter

¾ cup fine semolina

½ cup brown sugar

¾ cup whole milk

2-3 pieces of cardamom, crushed

Coconut flakes to coat

Mix the milk, cardamom and sugar and keep aside.

Melt the butter in a non-stick pan. Add the semolina and roast on medium flame till the semolina changes color to light brown, and begins to turn fragrant (about 8-10 minutes). Once roasted, add the milk mixture, stirring continuously till all the liquid has been absorbed and the mixture turns sticky. Remove from heat and cool to room temperature.

Roll into 1-inch balls when done, and roll each ball in the coconut flakes. Refrigerate and serve! 

A delicious and super easy bite sized treat!

Malai (Cream) Corn Cracker Chaat

“Yellow and green

A canvas of taste,

Art in your mouth

Without any paint,

A crunch and tang

A hit of spice,

With flavors new

A bite oh-so nice!

You just can’t stop

At one, two three,

And you wish that these

Grew on a tree!”

Ingredients (makes 60 crackers)

For the corn

1 1/2 cups corn kernels

3/4 cup frozen peas

3 small plum tomatoes, finely chopped

2 teaspoons coriander powder

3/4 teaspoon garam masala

½ teaspoon cumin powder

2 tablespoons tamarind chutney (home made or bottled - available at all Indian stores)

¼ cup fresh mint, finely chopped

¼ cup fresh coriander, finely chopped

5 tablespoons olive oil

Salt & chili to taste

To serve

Wholewheat crackers

Whipped cream cheese

Chopped carrots

Heat oil in a non-stick pan. Add the tomatoes, cover and cook on medium flame till tender. Add the corn, peas and all the dry spices and cook covered for another 6-8 minutes. Uncover, turn heat to medium-high and saute till any excess liquid has been absorbed. Mix in the fresh herbs, cook for another minute, remove from heat and cool to room temperature. Stir in the tamarind chutney and mix well.

Put a teaspoon on a cracker, top with some whipped cream cheese and a piece of carrot and serve immediately.

This dish is served at the next 29. Tasting party!

29. & Soul Salsa's Twirl-to-Tapas Evening - Recap | Recipes

"Glasses with name tags

And a table of treats,

Chatter and laughter

And art with bolly beats,

Colors and charisma

The room had it all,

Some ate, some drank

But each had a ball,

Merengue to Desi tunes

Trips over many a feet,

Spice and sweetness

Where twirls and taste meet,

Friday had come for real

And we welcomed this weekend,

With 29, Soul salsa and

Fifteen hungry friends..."

When a logo takes to canvas, the art of the evening is bound to leave you spellbound.

From the food to the feet, every aspect of the Twirl-to-Tapas evening was upbeat, fragrant and a great distraction to the thunderstorm outside. While Andrea rocked NYC, we had our own little storm brewing indoors.

A 4-course Indian Tapas menu (3 savory, 1 sweet), delectable wine pairings, a Merengue dance class to Bollywood tunes, colorful art pieces on display and a sold out event welcomed fifteen guests to the start of a (hopefully) dryer weekend! The evening smelt of spices and sang of freedom. With the busy work week behind us, everyone enjoyed meeting new company, the 29. buffet of spicy & sweet Indian Tapas and of course, wine to wash it all down.

The dance instructor for the night, the beautiful Arati Jadhav from Soul Salsa NYC chapter, mesmerized the crowd with her Merengue demo - she made it look much easier than it was! The fusion of bollywood and latin was meant to be and as the crowd scurried to get their footwork right, I managed to take these moments of rhythmic chaos. Priceless.

The artwork on display, courtesy Mandar & Arati Jadhav, brought talent to every corner of the otherwise bare dance studio. With color on the walls and art in our eyes, each piece complemented the creativity of the food. From sketches, wire art to splashes of vibrant hues, the walls truly came alive at every twirl.

And as with every 29. event, there was the buffet table. My personal art for the evening.
The menu for the night boasted simple Indian flavors with a balance of spice and sweet. With candles and candies, the table was dressed to impress.  

The menu consisted of:

Savory

1. Masala Chicken Shepherds Pie - an adaptation of this recent post, served with curry flavored mashed potaoes.

2. Malai (Cream) Corn Cracker Chaat- recipe here

3. Spicy Chickpea Bunny Chow - mini versions of this, dressed with a yogurt sriracha sauce, greens and spicy indian bhujia for a crunch.

Sweet

Assorted Indian Truffles

1. Almond Kalakand - used the recipe given here, added some chopped almonds and rolled into balls. The truffles were dressed with a dash of chocolate ganache.

2. Cardamom Semolina Halwa: recipe here

As these little pieces of edible creatives pulled the crowd, the dance floor turned into a wine & dine ground. But despite my efforts to lure here with foody aromas, Arati turned out to be a relentless coach. She even made my aunt and cousins dance! And she never did stop.

Slowly the shy guests became dance converts and smiled to full stomachs, and even she gave in to some 29. culinary indulgence. The wine kept pouring, the food began to mysteriously disappear, but some people just couldn't stop twirling....

A big thank you to all those who came, and to Arati & Mandar for a great show! Look forward to seeing more of you in the upcoming 29. events.

Cumin Potato on Rice Crackers

“This is as simple

As reciting ABC,

Made with soul

And love that’s free.

A pinch of spice

And a cracker or two,

Tower it up

And smile as you do.

For the result

 Poetic and petite,

Will win you a prize

For appetizer chef-to-be.”

Ingredients

For the Potato

1 medium potato, boiled and cubed

½ teaspoon cumin seeds

¼ teaspoon asafetida powder

½ teaspoon turmeric powder

½ teaspoon dry mango powder

½ teaspoon red chili powder or flakes

2 tablespoons olive oil

1 tablespoon fresh coriander, finely chopped

Salt to taste

Others

8-10 round Japanese rice crackers (you can use Indian crackers – papdi, or any others you prefer too)

2 teaspoons chopped onions

2 tablespoons tamarind chutney

Crushed chips or Indian sev for a crunch

Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to crackle. Add all the dry spices and roast for 1 minute. Finally add the potatoes, 2 tablespoons (not too much) water and mix well. Cover and cook so that the potatoes absorb the flavors. Sauté on high flame for a minute before removing from heat. Stir in fresh coriander and cool to room temperature

When ready to eat, assemble the chaat. Put a dollop of the potatoes, followed by a little of the tamarind chutney, chopped onions and sev/chips. Serve immediately.

Masala Mince & Veg Fritter Bites

“The sun has set,

Tomorrow is nigh,

With experiments new

And dishes to try.

Like mince & fritters

That flirt in sight,

Mingling in flavor

To create a bite.

A combination rare

Mock if you may,

But I think it’s gourmet

In every way.”

Ingredients

For the Masala mince

½ pound minced chicken (or turkey, pork, beef, mutton)

½ cup frozen green peas, thawed

1 green chili, finely chopped

½ teaspoon cumin seeds

1 tablespoon coriander powder

1/3 teaspoon garam masala

½ teaspoon roasted cumin powder

1 bay leaf

2 cloves, crushed

1 green cardamom, crushed

1 plum tomato, finely chopped

½ red onion, diced

2 cloves of garlic, crushed

1 teaspoon fresh ginger, grated

¼ cup olive oil

For the Fritters

½ cup red pepper, grated

½ cup red onion, grated

½ cup baby spinach leaves, finely chopped

4 tablespoons gram flour

½ teaspoon chili powder

½ teaspoon dry mango powder

½ teaspoon garam masala

Salt to taste

Oil to shallow fry

Make the Keema

Heat oil in a non stick pan. Add the cumin seeds, cloves, cardamom and bay leaves and cook on medium flame till the spices become fragrant (approx 1 minutes). Add the onions, garlic, green chilies and ginger and continue to cook till the onions turn translucent. At this stage, add the tomatoes along with all the dry spices. Cover and cook till the tomatoes are soft and fully cooked and the oil begins to separate. Now add the chicken mince, peas and ½ cup water. Cover and cook till the chicken is fully cooked. Remove cover and continue to sauté on high flame till all excess liquid has been absorbed. Remove from heat and cool.

Make the Fritters

Make a batter from all the ingredients for the fritters. If its too dry, add a few teaspoons of water, but the water in the vegetables should be enough to make a thick sticky batter (one that can be shaped and is not flowy).

Heat oil in a non-stick pan. Divide the batter into small coin sized rounds, and cook each till its crisp and brown on either side. Alternatively you can also cook the entire batter as a pancake and later cut it into smaller pieces.

Add a teaspoon of the chicken mince on an appetizer spoon. Top with a fritter, some yogurt and fresh coriander and serve.

An appetizer with a difference.

Pineapple & Ginger Tea Mini Cupcakes

“Like being on a beach

With pina colada in hand,

Celebrating the sun

And the warm, golden sand.

Like sitting with your feet up

In freedom, on a watery bay,

This bite-sized cupcake

Is essentially a holiday!

Like sipping afternoon tea

With sweet gingery spice,

Clearing all your worries

Making the world seem nice.

Like taking the day off

From a schedule insane,

You think it’s a phase

But life will never be the same...”

Ingredients (makes 24 mini cupcakes)

For the cupcakes

4 tablespoons unsalted butter

1 cup canned pineapple pieces, diced into small pieces and split into 2 parts

3/4 cup whole wheat flour

1/2 cup brown sugar (adjust to taste) + 1 teaspoon

2 teaspoon grated fresh ginger

1 tsp baking powder

2 tbsp whole milk

1 egg

1 tbsp Indian black tea

½ teaspoon vanilla essence

Pinch of salt

For the frosting (optional- the cupcakes were quite moist and tasty even without this!)

½ cup heavy cream

1/3 of the pineapple ginger tea mixture (see below)

½ cup canned pineapple pieces

Pre heat the oven to 375 degree F.

Sift the flour, salt & baking soda and keep aside.

Cook half the pineapple, ginger, 1 teaspoon brown sugar and black tea in 1 cup of water, till the pineapple is completely broken down and the tea is fragrant and dark – approx ¼ of the water should have evaporated. Strain and cool.

Cream the butter and sugar till the sugar melts and the mixture turns slightly fluffy. Add the egg and beat till the mixture becomes light – both in color and texture. Stir in 2/3 cup of the cooled pineapple ginger tea and mix well. Add a tablespoon of the flour mixture to this, and fold it in till all the flour has been incorporated. Finally add the milk, vanilla essence and remaining pineapple pieces and mix till smooth.

Divide the mixture into a 24 mini muffin pan, and bake for 18-20 minutes, till a toothpick inserted in the centre comes out clean.

In the meantime, beat the heavy cream with the remaining tea mixture and refrigerate. It won’t get too whipped because of the added water, but will be enough to insert into the cupcakes or frost on top.

I used a filling nozzle and filled the cupcakes with some of the frosting and then topped with a piece of pineapple.

As an afterthought (and once I had taken all my pictures!) I decided to caramelize the pineapple pieces used as garnish. Not only did it look better, but also the caramelization added a nice deep to the cupcake (see the difference in the pictures below?). To caramelize, throw the pineapple pieces in a non-stick pan and cook on medium-high flame till they are brown on the outside and you can smell burnt sugar – around 4-5 minutes. (Note-Canned pineapples have enough sweetness to caramelize without adding any additional sugar). 

Spicy Rajma (Kidney Beans) with Baked Eggs

“These curried eggs

Will leave any meal behind,

With it’s flavor and spice

It’s an epic find.

Warm and comforting

A recipe from a hunch,

Coupled with some bubbly

For that perfect weekend Brunch.

Don’t divide, don’t share

One of them, one for you,

And as you take that bite

You’ll say Thank You Shu!”

I hear you, this is not Tapas. But hey, if I experiment with a dish as beautiful as this, it's only fair that I share it with you.

I was inspired by mexican style eggs we had for Brunch the other weekend. And if Mexicans can do it, so can we. Warm & comforting, this was a quite a satisfying meal-in-a-pot - even for me - someone who doesn't quite like eggs! The spiced flavors from the kidney beans compliment the eggs very well, making is the kind of dish love on the weekends with a glass of chilled mimosa. 

Sharing? What's that?

Ingredients

1 cup boiled kidney beans (don’t drain the liquid)

½ cup cherry tomatoes, halved

½ red onion, sliced lengthwise

½ teaspoon cumin seeds

3-4 green chilies, finely chopped

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon turmeric powder

½ teaspoon dry mango powder (amchoor)

A pinch of asafetida powder

2 tablespoons olive oil

¼ cup frozen sweet corn

½ teaspoon salted butter

2 small-medium sized eggs

Salt & pepper to taste

PS- Would also work great if you have left over kidney bean curry. The flavors always taste better after a day or two!

Pre-heat the oven to 400 degree F.

Heat the olive oil in a non-stick pan. Add the cumin seeds, green chilies, onions and tomatoes and cook till onions are translucent. Cover and cook for another minute till the tomatoes are tender and begin to leave water. Now add all the dry spices, and the kidney beans, along with ½ cup water. Cover and simmer on medium flame for 8-10 minutes. Remove cover, turn flame to high and cook for another 3-4 minutes, till the gravy is thick. Keep aside to cool.

Melt the butter in a cast iron skillet over medium flame. Add one egg along with the kidney beans and corn. Mix to scramble slightly, and let the mixture set for a minute. Remove from heat and break the other egg on top. Transfer to the oven and bake for 12-15 minutes, till the egg is cooked through. (I don’t like the centre runny but if you prefer it that way then cook for only 7-8 minutes, or just till the whites are cooked).

Sprinkle with chopped onions, cabbage, salt, pepper & paprika and serve hot.

Curried Dal Chawal (Lentils & Rice) Balls

“Sometimes we forget

That simple can be nice,

A meal as staple as

Lentils & rice.

Warm & satisfying

A universe of taste,

Made fresh daily

Or from leftovers waste.

Re-packaged and re-designed

And no longer a bore,

Your school night dinner

Can also steal the show.”

It's amazing what we can do with leftovers. Other than adding them to other dishes to create new ones, you can also just serve them up as is, but in style. It gives the dish a whole new look, and suddenly you have a creation you didn't even imagine could exist.

Dal chawal (lentils & rice) as an appetizer may sound absurd to most. But hey, you have risotto balls don't you? And these are not fried, versatile in flavor and thus can be served with a variety of salads, popadams/crisps and chutneys. Let your imagination run wild. Here is what happened when I did.

Ingredients

1 cup red lentils

½ onion, sliced lengthwise

1 clove of garlic, crushed

½ teaspoon fresh ginger, grated

½ teaspoon cumin seeds

1 dried red chili

1 teaspoon coriander powder

1/2 teaspoon garam masala

¼ teaspoon turmeric

¼ teaspoon red chili powder

½ teaspoon asafetida powder

Salt to taste

Others

1 cup boiled rice (better if it’s a day old)

Fresh coriander to garnish

Yogurt

Tamarind or Mint Chutney

Any variety of potato chips

Boil the lentils with garlic, ginger and onions in 2 cups of water.

In a non-stick pan, heat the oil and cumin seeds. Once they begin to splutter, add the dried red chili and remaining spices. Cook for a few seconds and then add the lentils. Continue to cook for 5-8 minutes till most of the liquid is absorbed. Discard the red chili and add the boiled rice. Mix & cook till the mixture begins to stick to the sides (we want it dry and sticky to be able to shape it into balls). Stir in some fresh coriander and keep aside to cool.

Once cooled, shape into small balls. Serve with yogurt (plain or spiced), chutney and a piece of potato chip. A simple make over for the simple Dal Chawal (Lentils & Rice)!

Spring Chicken Bake

“Chicken and vegetables

At war, hold that enemy eye,

Children hate them greens

But the bird gets no sigh.

Such discrimination

Is hardly fair today,

Why should nature work so hard

While slaughter gets its way?

So I mixed them up

And let them become friends,

The only way to change minds

Is to start a new trend.

Out came a cohesion

Of love, color & taste,

While some experiments fail

This was surely no waste!”

I love food that can be just thrown together and baked. Love, love, love it. It's simple, quick, and shouts fresh and wholesome. Best part? It tastes great too!

Ingredients

1 pound chicken breast, cut into small cubes

1 small eggplant, diced

½ onion, sliced lengthwise

½ cup baby carrots, diced

1 red pepper, diced

2 cloves of garlic, minced

½ cup cherry tomatoes, halved

2 green chilies, finely chopped (add more if you want it more spicy)

¼ cup fresh basil or mint, roughly chopped

5 tablespoons olive oil

1 teaspoon paprika

1 tablespoon coriander powder

½ teaspoon garlic powder

1 teaspoon dried basil

½ teaspoon turmeric powder

1 teaspoon freshly ground black pepper

Salt to taste

Mix all the ingredients and refrigerate for 2 hours for the flavors to mingle. Bake in a 375 degree F oven for 30-35 minutes, till the chicken is fully cooked and the vegetables are slightly tender and brown. Turn oven to broil and cook for another 2-3 minutes. This will give the vegetables a tender crisp film – much like what you get in a BBQ.

Serve hot with paranthas and mint yogurt chutney. A quick, healthy and wholesome meal!

Quinoa, Banana & Coconut Kheer (Pudding)

“The goodness of bananas

With creamy coconuts,

This comfort in a bowl

Leaves no scope for buts.

Works warm or cold

With a berry-licious bite,

All the comfort of pudding

Without those pants getting tight!

The earthiness of grains

Completes that evening meal,

Dessert, and health too?

Now that’s a real steal.”

 

Ingredients

3 tablespoons quinoa, thoroughly washed

1 cup whole milk

1/2 cup coconut milk

2 tablespoons brown sugar

1 green cardamom, crushed

1/2 banana, peeled & mashed

1/4 cup dried cranberries, soaked in warm water for 15 minutes to re-hydrate

 

Cook the quinoa in 1/2 cup water (or as per instructions on the packet) till its fully cooked. Drain any excess liquid and keep aside.

 

Mix the milk, coconut milk & sugar and bring to a simmer. Add the mashed bananas and let it simmer for another minute. Now stir in the quinoa, cardamom and cranberries. Simmer on medium-low flame for 5-7 minutes, till 1/4 of the milk has evaporated and the pudding turns slightly thick. Don't turn heat to high or let the mixture boil over as the milk may curdle. The final consistency depends on how thick you like your rice pudding.  Keep in mind that the pudding will become thicker as it cools.

 

Once done, remove from heat and refrigerate for 3-4 hours. Serve chilled.

 

A great [healthier] alternative to the traditional rice pudding or kheer.

 

 

Tandoori Brussels Sprouts

“Rounds of green, that hold a flavor within,

Nutty and deep, without an ounce of sin.

Healthy and wholesome, benefits that act fast,

These mini cabbages, need a home in your heart.

Bake or slaw, eat as you will,

I put mine, on a hot tandoori grill!

Re-creating the taste, of a treat I miss,

Now seeking converts, from chicken to this.”

With spring in the air, everyone is looking for reasons to fire up that grill. Here is a great way to incorporate Indian flavors into this nutty vegetable - and a meat alternative for the BBQ fanatic vegetarians!

Ingredients

10-12 brussels sprouts, washed and halved

4 tablespoons thick yogurt

¾ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

¼ teaspoon red chili powder

1 teaspoon lime juice

¼ teaspoon red pepper flakes

Salt to taste

2 tablespoons olive oil

Chat masala to sprinkle (optional)

Mix the yogurt will all the listed spices, except the oil, and marinate the brussels sprouts in this mixture for 2-3 hours.

Once ready to grill, line them on a greased baking tray. Brush the tops with more olive oil and bake at 400 degree F for 30-35 minutes, or till they are browned and par cooked (with a little crunch left over). They would also taste great if grilled on a BBQ. Put on a skewer and serve hot with a mint chutney.

Truffled Mushrooms & Cheese Samosas

"An oil, a flavor

A fragrance mystique,

A drop of this

And all others turn meek.

Earthy, extensive

A taste so deep,

 Italy in India

Was never so discreet.

Swooning the senses

The aroma flows,

The rarity & pomp

Easily shows.

A dribble of

Truffle-iciousness today,

Magically make this 

One happy Monday!"

Ingredients

1 cup button mushrooms, finely chopped

½ teaspoon butter

1 teaspoon truffle oil

10 square wonton/dumpling wrappers

2 teaspoons grated cheese (gouda, gruyere or anything that melts well)

Salt & pepper

Oil for shallow frying

Heat the butter in a non stick pan. Add the mushrooms, salt , pepper & truffle oil.  Cover and cook till the mushrooms are no longer raw. Turn heat to high and sauté till any excess liquid has evaporated. Remove from heat & cool.

Once cooled, add ½ teaspoon of the mushrooms and a bit of cheese towards one corner of the square wonton wrapper. Fold to half, and then half again so as to form a 2.5 inch triangle. Grease the wrappers a bit before keeping them, so they do not dry up.

Shallow fry or bake till golden brown on both sides. Serve hot. A flavorful twist to the traditional samosa!

Aloo Gobi Two Ways : #2 The Quinoa Pulao (Pilaf)

"This little grain

With a sheath of gold,

Healthy & filling

With a flavor bold.

Cook as a salad

Or turn into soup hot,

Versatility is its middle name

So give it a shot.

I turned to the basics

Said goodbye to rice,

Mixed it with curry

And added some spice.

Out came a pilaf

Satisfaction was found,

You read the recipe

While I go for another round..”

Ingredients

1 cup aloo gobi (curried cauliflower and potato)

½ cup quinoa, cooked as per instructions on packet (you can use brown rice, semolina, farro or couscous as well - whatever you find easily in your neighboring supermarket)

7-8 cherry tomatoes, halved

¼ onion, finely chopped

1 teaspoon olive oil
1/2 teaspoon red pepper flakes (optional)
Salt (if required)

Heat the oil in a non stick pan. Add the onions and tomatoes and cook for a few minutes, just till the tomatoes start to wilt. Add the cooked quinoa and aloo gobi. Mash the gobi slightly, mix well and sauté for another 2-3 minutes. Adjust salt and add red pepper flakes (if you like that kick!), remove from heat and serve hot with pickle and yogurt. 

A healthy weeknight dinner option!