Hot & Cold Gnocchi Appetizers

Shuchi October 28, 2013

"Hot or cold

Who wouldn't thought

This pasta delicious

Is what it seems not.

Curried with spices

It melts in your mouth,

Tossed in dairy

It sends those spices south!

Pretty and filling

A perfect party charm,

Happiness in a bite

And stretch of an arm..."

Ingredients

Hot Gnocchi

1/2 cup chickpea curry - this recipe (sans the potato/green pepper)
1 teaspoon olive oil

10-12 pieces of homemade wholewheat Gnocchi, boiled and drained

Garnish : chopped red peppers and grated parmesan

Cold Gnocchi

2 tablespoons plain thick yogurt
1/2 teaspoon olive oil

1 teaspoon coriander chutney

1/4 teaspoon paprika

1/2 teaspoon chat masala

1 teaspoon spring onion, finely chopped

10-12 pieces of homemade wholewheat Gnocchi, boiled and drained

Garnish : chopped spring onions

Check my EVENTS page to see how you can taste one of my creations!

For the Hot Gnocchi, saute all the ingredients (except the garnish) on medium flame for a few minutes. Transfer 2 pieces of Gnocchi and some curry to an appetizer spoon, garnish and serve hot.

For the Cold Gnocchi, simply mix all ingredients. Chill for a few minutes in the refrigerator to let the flavors mingle. Garnish and serve fresh!

Not satisfied with a few spoons? Well, just serve yourself a bowlful and enjoy as an Entree!

Leftover Lesson : Lentils & Whole-wheat Flour Pancakes (Indian Chila)

Shuchi October 22, 2013

"Yet another way

To use that lentil,

Sitting in your fridge

Being eaten without will.

A quick 3 step method

To bring it to life,

Men, you can make it too

And surprise your wife!

Now Indian takeout

Sees not the bin,

In fact it takes a new form

And makes

If you, like me, are tired of eating breads and rice/grains, and lazy to make flatbreads/rotis at home, then this is the perfect recipe for you. I love bread, but I do restrict how much of it I indulge in. So my diet ends up consisting of lean meat, lots of vegetables and a form of grain like brown rice, farro, quinoa, whole-wheat pasta etc. And, as expected, I think I've had enough of them all.

Since I am always finding ways to use leftover lentils, this was a miracle recipe. Not only was it quick (read under 15 minutes!) with just 3 ingredients, it also was like a savory pancake that was packed with flavor and complete meal by itself. Try it, you will be surprised how great something so simple can taste.....

Ingredients

2 cups leftover lentils (any kind will do, I used a mixture of red lentils & black eyed peas, but you can use yellow, green or even leftovers from your Indian takeout!)

3/4 cup whole-wheat flour (atta)

1/2 cup mixed grated veggies like carrots, zucchini, cabbage and peppers

Olive oil for pan frying

Mash the lentils with a spoon and then mix all the ingredients (except the oil) to make a smooth thick pancake-like batter. Adjust salt if required. If the batter is too thick/dry, add some water to get the right consistency.

Heat oil in a non-stick pan and spoon dollops of the mixture onto the pan. Flatten slightly and cook till brown and crisp on both sides. Serve hot with yogurt, tomato chutney or pickle.

Check my EVENTS page to see how you can taste one of my creations!

October on a Plate : A Photo Essay

Shuchi October 17, 2013

"A warm greeting

With a touch of spice,

Feeding strangers

29. does like!

Colorful soup shots

To begin the treat,

Then a few sticks, cups & rolls

Sans any meat.

While the wine does air

The fritters come out,

Talking and mingling

With flavors all around...

Moonlight on the bridge

With water sparkling bright,

The flavorful chicken next

Is just as great a sight!

Conversation grows loud

There is humor in hunger,

The warm curried bowls

Cause a mini stir!

With tummy's growing full

The end is [sadly] nigh,

Bread pudding, truffles & parfaits

With a sweet ol' sigh...

And as we wind up

Another night of celebration,

I get a few hugs

And an imaginary ovation.

Thank you to those

Who love my unique feast,

I know I'll cook forever
If you just promise to eat...."

Check our upcoming events or contact us to book a private tasting today!

Mixed Vegetable Semolina Pilaf

Shuchi October 15, 2013

“This grain of wonder

Cooked savory or sweet,

Always satisfies the hunger

Lingering within me.

Breakfast or Lunch

Enjoyed spicy for Dinner,

A treat of the south

And a true blue winner.

Light & moist

Speckled with seeds black,

It’s dishes like this

That keep us on track!”

Ingredients (serves 4)

1 cup fine semolina (sooji)

3 curry leaves

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

½ teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon curry powder

½ teaspoon red pepper flakes or chili powder (adjust to taste)

½ onion, finely chopped

1 teaspoon fresh ginger, grated

¾ cup mixed vegetables (I used peas, carrots, green pepper, beans and corn)

½ cup yogurt (mixed in 1 cup water)

4 tablespoons oil

Salt & pepper to taste

Heat a tablespoon of the oil in a non-stick pan and roast the semolina on medium flame till light brown and fragrant (approx 7-10 minutes). Remove from pan and cool.

In the same pan, heat the remaining oil and add the curry leaves, mustard and cumin. Cook till the mustard seeds begin to splutter. Add the ginger and onion and cook till the onion turns translucent and the edges begin to brown. Mix in all the vegetables and dry spices and do a quick stir-fry. Don’t let the vegetables get too tender. Now add the yogurt-water mix and bring to a slight simmer. Slowly add the semolina, 1 tablespoon at a time, and stir constantly to avoid lumps. Switch off the heat once the semolina has absorbed all the liquid, and it’s light and fluffy. Cover and leave for another 2-3 minutes. Serve hot with lentils, yogurt or on it’s own.

A great & healthy breakfast alternative!

29. Let's Lunch Event - EatWith Your Eyes

Shuchi October 11, 2013

Curried Sweet Potato & Coconut Soup Spoons. A delectable way to begin a Friday. Don't you agree?

29. opened it's doors to a truly diverse group this afternoon. A retired teacher from Argentina, a student from upstate NY, an HR consultant from London/Korea and a Wall st journalist from right here, NYC.

I greeted them with some Iced Clove & Mint Tea & a spoonful of Curried Sweet Potato & Coconut Soup. Yum! My surprise nibbler for the day was a roasted pepper and cream cheese dip served in little Tostitos scoops. I find these things so cute!

The main act was:

1. Grilled Mixed Veg Kebabs - marinated in cumin, coriander, garlic, fresh mint & lime juice, these are a light & colorful way to start a mid-day meal.

2. Fishcakes with Tomato Chutney - as always, a crowd pleaser!

3. Chicken & Pea 'Sticky' Biryani w/ Cumin Yogurt - In favor of [always] experimenting, I served the yogurt in little glasses on the side. Oh, and I stuck a coriander stalk in each biryani to make it look like a little bonzai pot. How fun & adorable!

4. Indian Trifle Parfait - with luscious layers of sponge cake soaked in milk, raspberry jam and a personal favorite, chocolate custard! Remember what I always say about chocolate? It's a miracle waiting to happen in your mouth.

A lunch should always be this special. Specially if it welcomes the weekend.

Come join me in my next culinary adventure. You will leave fascinated, full and with a range of new ideas you never thought you needed!

Edible Gold : Sweet Potato Chaat Bites

Shuchi October 9, 2013

“Bhaiya, more masala

She said in a voice meek

Enjoying sweet potato chaat

On a Delhi side street.

With lots of lemon squeeze

A bowl of flavor bold,

That very memory

Is now a bite of gold.

Sweet at first

But far from sin,

Take a taste

And let your journey begin..”

Ingredients

1 medium sweet potato

Juice of ½ a lemon

2 teaspoons fresh coriander, finely chopped

½ teaspoon paprika

½ teaspoon cumin powder

¼ teaspoon dry mango powder (amchoor)

¾ teaspoon coriander powder

¼ teaspoon dry ginger powder

Salt & pepper to taste

Cream cheese to garnish

Par-boil the sweet potato till it’s almost cooked. Put it on a skewer and roast it over an open flame for 10-15 minutes, till its charred on the outside and cooked through. Cool to room temperature.

Peel and cut into small pieces. Mix all the ingredients and serve on appetizer spoons with a dollop of cream cheese. Voila, you have edible gold!

The Vegetarian Entourage : Swedish Dinner Två!

Shuchi October 8, 2013

"And they came

Yet again to me,

To savor, taste, drink

And celebrate NYC..

A group merry

That needed no meat,

Jetlagged, but in spirits

Oh-so upbeat!

Embracing the greens

We ate bites fine,

And they filled my home

With laughter sublime..

Between the wine & chocolate

Time did fly,

And before we knew

It was time to say goodbye."

As I relaxed over the weekend after my Dinner with the Swedes, I got a call - frantic, begging, urging me to let more into my home, feed them, treat them and wine them up... or all hell may break lose.

Alright, so it may not have been as dramatic, but they did want me to host them again. A different group this time, and requesting for an all-vegetarian meal. Could I refuse? Hell no! But with less than 12 hours to get the menu going, it was true fulfillment when it all came together. And for some absurd reason, I also decided that the short frame of time needed an added challenge - that of trying new recipes! Luckily, they were all lapped up. Phew.

Put an Indian with some vegetarians in a room, and you are likely to get a celebration. So, I started them off with some Sweet Potato Chaat Bites.

The mains were (new recipes coming soon)

1. Grilled Mixed Vegetable Skewers (sans the sausage of course) - Quick & easy, these have always been my go to dish to start off a vegetable tasting. Best part, they can be served cold so I plate them up before the guests come and they have something to munch on right away. I like being prepared, for I am told that starvation is the #1 reason for raging guests. Can't risk that now can I.

2. Spicy Potato Bread Rolls - these worked oh-so-well! They were a roll version of my Samosa Cups (in an attempt to bring variety by...err shape) and the savory sprinkles (Indian aloo bhujia) added the perfect crunch when bit into. I honestly heard some swoons while I was working on the next course.

3. Semolina Pilaf w/ Spicy Red Lentils - A North-India meets South-India style dish. The Upma style pilaf was complimented with a spicy dal and a drizzle of cumin yogurt. Mixed up, it did wonders in your mouth.

And for dessert, I wanted to give them a home away from home. I had just attended a Swedish pastry making class (co-incidence!) over the weekend, and decided to give them a sweet fusion - that of a Princes Cake and Indian Trifle Pudding. Layers of soft sponge, raspberry jam, vanilla custard and chocolate ganache, led to this delicious beauty. I never grow tired of red.

So in the end, they came to NYC, experienced India and eventually the dessert brought them back home. A nearly perfect meal don't you think?

Ok, so we may have gone slightly crazy over the food.....

And then tried to redeem ourselves...

But at least it was all fun. More than fun.

Check it out for yourself in my upcoming events and plan your own night of crazy Indian Tapas!

Hello Sweden! A Night of Transformations & Tapas

Shuchi October 7, 2013

"Down from Sweden

Picturesque & green,

To the jungle that's NYC

With skyscrapers mean.

Marvels & buildings

That beg to be seen,

Tours & studies

From Brooklyn to Queens.

Amidst the work

There were treats in mind,

A tingle of taste buds

Seeking that unique find.

So in quest of adventure

For fun, food & wine,

This great group of Swedes

Stopped by 29..."

A team from the biggest Swedish architectural firm in NYC? A study themed on "Transformation" in the boroughs? Well, 29. just had to have a peek. I'm quite nosy like that.

Transformation is really the foundation of what I do. So it was an absolute pleasure when a group of 10 visitors wanted to carry that very theme from their tour to their taste buds. What an honor! Not to mention fun.

The night started with a call from the Swedes saying they have gotten off at a wrong subway station. Oh hell, a 20 minute walk in an unknown part of town - not to mention the humidity? Not a great way to start an experience I'd say. But all smiles at the door, they were the most conversational, comfortable, curious, receptive & beer-loving group I have fed. And thankfully they were hungry too.

I greeted them with little shots of spiced buttermilk with celery sticks - a rather cooling treat after the long walk. While they munched on slight variations of mince chicken & potato chaat bites, I started on the menu. With each dish themed around their study and showcasing it's own 'transformation', the night finally went uphill....

1. Curried Eggplant Sliders - my version of the Indian Pav Bhaji made with curried eggplant & a mixed salad for that slight crunch. The warm & soft brioche buns only added to the melt-in-the mouth taste. Yes, there is a slight french fusion here!

2. Tilapia Fishcakes w/ Tomato Chutney - these did a vanishing act. Perhaps it was the combination of tangy chutney with a smooth & spicy fish cutlet that worked the taste buds. Or perhaps the bite sized portions were just too convenient to pop in. All I can say is I will definitely be making these for future events. (Psst, notice how I didn't even manage to get a pic!)

3. Beans & Chicken Biryani w/ Cumin Yogurt - I don't have a recipe for this (yet), simply because it was an experimental (read accidental) discovery. I cooked basmati rice in a chicken version of my Indian Chili and voila! I love yogurt and I believe in adding it to everything - in this case it was the flame fighter for those who needed it. Try cooking your rice/grains in a pre-made (or leftover) Indian curry next time. You will be surprised at the flavors that develop.

4. Kalakand Truffles w/ Chocolate Ganache & Crushed Nuts - something I have made over and over and over. And always received the same reaction - 'OMG! what is this!'. My proudest showcase of how you can transform any Indian sweet into something low on sugar, lighter on the palate and in a form recognizable to all. And what I can say about chocolate. Chocolate is chocolate. Sneak a spoon of it anytime, anywhere.

Amidst the view and tapas, one of them fell asleep on the couch. Overfed? Bored? Jetlagged? Whatever the reason, I couldn't be happier that they made themselves at home.

[Update] - And they revisited! Read all about the second dinner here.

Check out my upcoming events to plan your own night of Indian Tapas!

EatWith 29. - A Dinner Recap

Shuchi September 28, 2013

"I'll set a table

And invite you home,

And call other people

So you won't feel lone.

There will be food

And a unique sweet,

A casual way

To meet & greet.

People local

And from far away,

Eating around a table

With worries at bay.

Meal with a view

Does it not sound fun?

There is no catch

Ok..all except one.

You must listen

When I advice give,

And if I talk too much

You must forgive.

And at times other

Relax, unwind, enjoy,

Consider it a date

With a sort-of convoy.

Brunch, lunch, dinner

Or simple ol' tea,

Oh won't you...

Come EatWith me?"

I always get nervous when cooking for new people. Specially if the group is as diverse as the one that came over last Friday. Take 1...Take 2...Take 3.

The Menu was similar to that done for the EatWith Team Tasting, with a few alterations:

1. Added the Chilled Fresh Mint & Clove Tea for something to sip on as everyone mingled.

2. Replaced the Chicken mince with Tofu mince (same recipe, made with broken down firm tofu) as a vegetarian substitution for one of the guests. Oh, and I served it on edible bread spoons instead of the ceramic one. What can I say, I like vegetarians.

3. Added some Mixed Veg Grilled Skewers, again to substitute the Prawns. I am such a fan of grilled vegetables. Super easy to make, they taste wonderful warm or at room temperature. It's almost embarrassing when they steal the show.

I also added a little zing to my decor by using candles and bunched flowers for the buffet table. Like most of my events, I had printed menus that guide the guests through the courses and what they're eating - specially for those who do not know Indian cuisine. A few of them decided to pocket the menus. I hope that's a good sign.

Many more events coming up. Please stay tuned with my updates via Events, Facebook or EatWith. I hope you will visit the 29. kitchen soon for some delicious out-of-the-ordinary treats!

People starve for justice, I am justly feeding those who starve. Peace.

29. Navigates NYC : A Tale of 3 Tea & Tapas

Shuchi September 26, 2013

Tea time is about introductions, food and conversations. So what better a way to get acquainted to something new, than over a few cuppas?

Today, a few ladies who are new to New York (much like myself) visited the 29. kitchen. Held in collaboration with NYC Navigator, it was a Tea & Tapas Pairing afternoon. What is that you ask? A quirky way to make people have 3 varieties of Indian teas, along with some flavorful (a.k.a slightly spicy) bite sized treats. With questions and curiosity, stories and sharing, wows and wondrous looks, we pretty much talked about everything under the sun. Women.

It was also a great way for me to tell others that Indian tea is not only Masala chai, and Indian food is not only curry. Here is why.

The menu was short and simple, but each pairing had a story.

1. Tangy Corn & Pea Crackers paired with Cardamom Black Milk Tea : We started our afternoon on the streets of North India. A place where swarms of tired shoppers relax with a cup of 'masala chai' and roadside 'chaat' (street snacks). The combination of sweet milky tea with a crunchy snack is enough to wake the dead, leave alone perk up a dissatisfied spender. Gotta keep boosting the economy I say.

2. Spicy Chicken Mince Cups paired with a chilled Fresh Mint & Clove Tea : Our journey then moved to a sophisticated Indian restaurant that doesn't exist. The spicy chicken mince curry that sat atop crusty bread cups did not need selling. With no signs of leftovers, the cool mint tea was a a fire extinguisher for those weak at the heart of spice- including myself! A refreshing palate cleanser, before the grand finale....

3. Carrot Milk Pudding Truffles paired with Ginger & Date Tea : We then headed towards our last stop. The sweet market. If nothing else makes you happy, this surely will. The warmth of ginger and subtle sweetness from the dates, made this pairing truly candied. And the best part? It's good for you! The combination of dates, ginger and carrots made this course a wholesome one, and while you were licking your fingers clean, your body was smiling back at you. Oh, and the dollop of chocolate on the truffles was my wild card - everyone needs a little treat now & then.

Want to taste this menu? Join me in my next Tea & Tapas Pairing!

Carrot Milk Pudding Parfait

Shuchi September 23, 2013

“Gajar ka Halwa

A winter’s dream,

Spiced & warm

Eaten with cream,

A treat for us

When we visit home,

To feel loved

And not hungry & lone,

A bite of Delhi

In an earthen pot,

Now transformed into

A NYC dessert shot,

Fancy, gourmet, cool?

Say what you might,

I still go back to the streets

On every golden bite.”

Ingredients

For the Milk Pudding (Halwa)

1 large carrot, grated

1 lt whole milk

1 green cardamom, crushed

½ cup brown sugar

Others

4 butter biscuits

2 teaspoons coconut flakes

2 pitted dates, finely chopped (optional)

½ cup whipping cream

1 teaspoon maple syrup

In a deep pan, bring the milk and cardamom to boil. Once done, add the carrots and cook till they have softened. Add the sugar (adjust to taste) and cook uncovered on medium flame till all the liquid has been absorbed (around 1.5 hours). Stir occasionally to prevent the milk from sticking to the base or sides. In the end, turn heat to high and roast for a quick minute before taking it off the heat. Keep aside to cool.

Crush the biscuits and mix with the coconut flakes & chopped dates. In a separate cup, beat the cream till soft peaks form and fold in the maple syrup.

Layer the carrot halwa with the biscuit mixture in a tall glass, and top with a dollop of whipped cream.

Try this scrumptious dessert at an upcoming 29. Tasting Party. Tickets available now!

Indian Tapas with EatWith

Shuchi September 18, 2013

Yesterday, the EatWith team came to visit the 29. Kitchen.

Celebrating home-chefs and home-cooked meals, EatWith urges you to dine in homes around the world. Much like what I am trying to do with 29. in NYC. Oh joy! So I just had to have them over.

With a nip in the air welcoming fall, I set out to prepare a unique 4-course menu that showcased a variety of Indian flavors. We started with a Tangy Corn & Peas Chaat (cold) and Chicken Keema Bites (warm). Having a warm and cold starter ensures that there is something for every palate. Lucky for me, the ladies enjoyed both!

Conversations trailed to the smell of Spiced Lentil Quinoa served aside a fresh-off-the-pan garlic sautéed Prawns. Dal is a lovely way to cook this grain, and replace that everyday oh-so-boring rice. With a side of fish, it's a complete meal! Amidst all the laughter, I know they were waiting for seconds., and the look when I got it to them? Precious. I live for such moments.

We ended the meal with a layered Carrot Halwa Parfait. With mushy carrots slow cooked in milk and sandwiched between crunchy biscuits and coconut flakes, what's there not to love? Did I mention it was topped off with a dollop of maple whipped cream? This was one of my better dessert success stories, and I am dancing all over again for it.

*You can get a taste of this very menu at the next available 29. event. Come in for a bite!

Recipes

1. Tangy Corn & Peas Chaat

2. Spoons of Chicken Keema Bites

3. Spicy & flavorful Lentil Quinoa Pilaf with Garlic Prawn Skewers (recipe only on EatWith)

4. Shots of sweet Carrot Halwa Parfait

Kale & Spinach Baked Oatmeal

Shuchi September 16, 2013

“Who makes the rules

For breakfast or lunch,

I work with my instincts

And a culinary hunch.

What can be eaten in day

Tastes only better by night,

Eat it sweet or savory

Doused with cream, or extra light.

Sauté, fry or bake

With water, milk or curry,

Oatmeal remains oatmeal

You needn’t worry.

So don that apron old

Be different, be a dare,

Eat your breakfast for lunch

And ignore those who stare!”

Ingredients

2 cups spinach & kale curry (use this recipe, but add 1 cup of kale leaves along with the spinach while blending)

1 cup rolled oats

½ cup warm water

1 small jalapeno, finely chopped

½ cup extra firm tofu, finely chopped

Greek yogurt or sour cream to garnish

Pre heat the oven to 375 F

Mix all the ingredients, except the sour cream, and set to bake in individual ramekins for 25-30 minutes, or until the oats stops bubbling and look dry to touch.

Turn oven to high broil and cook for another 3-5 minutes. Top with a dollop of greek yogurt or sour cream. Enjoy!

Almond Coconut Macaroons : The Easy-Peasy Bake

Shuchi September 3, 2013

“I must be dreaming

To have baked this,

This, that haunted me for years

And always seemed amiss.

A recipe so amateur

Quick, simple, easy as hello,

A perfect snack

That beats cakepops & jello

Crusty & warm

Holding melting moments within,

Not to bake more of these

Was a terrible sin!”

When life is troubling you, and all you are left with is eggs, sugar and shreds of coconut & almonds, this is exactly what you should bake. Trust you me, it'll be a re-birth.

A quick & simple dessert that's ready in under 30 minutes. Great as a snack or an appetizer, it's a must-have for all coconut lovers!

In fact, they should make it a state rule to have one everyday. Nomnomnom.

Ingredients (makes 15 macaroons)

1 ½ cups shredded coconut, unsweetened

½ cup raw almonds, finely chopped or slivered

2 large egg whites

2/3 cup fine brown sugar

1 teaspoon vanilla extract

A pinch of salt

Preheat the oven to 350°F. Grease a cookie/baking tray and keep aside

Toast the coconut and almonds in a non-stick pan for 5-6 minutes, till they turn golden brown. Cool to room temperature.

Whisk the egg whites, sugar, vanilla, and salt until the whites and sugar are combined and the mixture turns frothy. Mix the coconut and almonds into the egg white mixture and stir well till the coconut soaks in most of the moisture and forms a thick batter. Shape the macaroons with your hands or a spoon and line them up on the baking tray, approx 1 inch apart. Bake for 15-20 minutes or until golden. Cool completely on a wire rack and enjoy.

Easiest.Dessert.Ever.

Veggie Cheese Fritters with Cumin Raita

Shuchi August 27, 2013

“Little wonders

On spoons light,

Hold it straight

And eat it right.

A bite warm

Yet cool underneath,

Soft & mushy

With a crisp sheath.

Simple yet exotic

A treat for you,

Food can be

A miracle too!”

Ingredients

For the fritters

1 small onion, grated

½ red pepper, grated

1 small carrot, grated

½ cup grated cheese (gouda, edam or cheddar)

½ cup gram flour

½ teaspoon red pepper flakes

1 teaspoon curry powder

Salt & pepper to taste

Light olive oil to pan fry

For the raita

½ cup plain yogurt

½ teaspoon roasted cumin powder

¼ teaspoon chili powder

1 teaspoon fresh coriander, finely chopped

Salt to taste

Mix all ingredients for the raita and refrigerate for 30 mins.

Mix all the ingredients for the fritters, except the oil, and knead with your hand to make a thick sticky batter. The vegetables will leave water so you won’t need to add any extra. The dough should look slightly more wet and sticky than a cookie batter, but should hold its shape when rolled into balls. Adjust the gram flour/water if the dough is too wet or dry.

Heat the oil in a non-stick pan. Make small (approx 1 inch) fritters from the dough and pan fry till crisp and golden brown on both sides. Serve hot with the cumin raita.

A simple, and a delicious snack for those last minute guests!

Maple Syrup & Honey Walnut Cake

Shuchi August 20, 2013

"Not everything sweet

Sugar does have,

Some call it cheating

I say it’s brave.

Moist, with hint of caramel

Brown as toast,

This comforting cake

Sure has flavor to boast.

‘I tempt you wild’

As dessert would say,

So cut yourself a slice

And eat away..”

Sometimes the most strange needs inspire you.

I wanted to bake something sweet. Something that would use whole wheat flour, be sugarless and use as little baking soda as possible. Challenging? Yes, but not as much as I expected it to be. This moist, warm cake with a hint of caramel flavor was not only devour-ishlessly scrumptious, but also rather easy to make. I used a basic butter cake recipe and made alterations to substitute sugar with maple syrup+honey and cake flour with whole wheat flour. I also reduced the baking soda (I am sure you can skip it altogether too!) and added raisins and walnuts for that irresistible crunch.

Baking, is in fact, a miracle. And this little miracle made me very happy.

Ingredients

5 tablespoons unsalted butter

1½ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup maple syrup (1 cup if you like your cakes sweeter)

6 tablespoons honey

2 large eggs

½ cup whole milk

½ teaspoon vanilla extract

1 cup walnuts, roughly chopped

½ cup raisins

Pre-heat the oven to 375 F.

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

In another bowl, melt the butter and mix well with the maple syrup and honey. Mix in the eggs one by one and beat well. Add the milk and vanilla until just combined. Add the flour mixture all at once and fold till all the ingredients are just combined and the batter is smooth. Stir in half the raisins and walnuts into the mixture, and pour into a greased cake pan. Sprinkle the remaining walnuts and raisins on top.

Bake for 10 minutes at 375 F. Reduce the temperature to 325F and bake for another 30-35 minutes, or till the edges are brown and a toothpick inserted in the centre comes out clean.

Best eaten warm, this cake will last for at least 2 weeks in the fridge. If there is any left to last that is...

Curried Tilapia & Celery Rice Bowl

Shuchi August 13, 2013

“Fresh as the sea

And healthy for you,

This curried dish

Is satisfying too.

A mouthful of comfort

And flavors that fill,

Quick meal for a busy day?

Yes, it fits the bill.

So leave behind

That red meat today,

Eat fish my friend

And keep those pounds away!”

Ingredients

1 cup steamed rice (great way to use leftovers)

½ pound Tilapia fillet (or any white fish)

1 plum tomato, diced

½ green pepper, finely chopped
1 stalk of celery, diced

½ red onion, sliced lengthwise

2 cloves of garlic, crushed

½ teaspoon fresh ginger, finely chopped

1 green chili, finely chopped

2 teaspoons fresh coriander, finely chopped

2 teaspoons fresh mint, finely chopped

Juice of ½ a lemon

½ teaspoon garam masala

2 teaspoons curry powder or any mixed masala such as Kitchen King

1 teaspoon coriander powder

4 tablespoons light olive oil

Salt & pepper to taste

Heat oil in a non-stick pan. Add the onion, garlic, ginger and green chili and sauté till onions begin to turn transparent. Add the tomatoes, turn heat to medium and sprinkle some salt to allow the tomatoes to sweat. Cover and cook till tomatoes are tender.

Mix in the green pepper, celery and all dry spices (except the garam masala). Cover and cook for another 2-3 minutes to let the vegetables soften slightly (I like to keep a crunch but if you prefer to have them soft, cook for an extra 3-5 minutes).

Uncover and place the Tilapia filet on top. Sprinkle with chopped coriander, mint, lemon juice, garam masala, salt & pepper and cover to let the fish steam. Tilapia cooks rather quickly, under 10 minutes, so make sure you don’t over cook. Once cooked, remove cover to dry an excess liquid. Break the fish into small pieces (don’t over mix or the fish will become into a mash) and give it a quick sauté on high heat. Serve hot on top of rice for a quick and healthy meal.

Fig, Bean & Quinoa Salad

Shuchi August 8, 2013

“Sweet & tangy

A marriage of taste,

Put those veggies

Don’t let them go waste,

With a crunch

That does sing along,

Your heart is happy

And creates a song,

A meal in minutes

For the busy few,

Time to skip take-out

And prepare your own menu!”

Ready in minutes, a meal was never this easy. I used some leftover quinoa, chopped in some colorful fresh veggies and added figs and beans only to discover this sweet & tangy salad, that was not only healthy but rather fulfilling!

Ingredients

1 cup cooked quinoa

2 tablespoons red pepper, finely chopped

2 tablespoons green pepper, finely chopped

2 tablespoons red onion, finely chopped

1 cup baby spinach leaves, washed and roughly torn

6-8 medium sized dried figs, diced

1 teaspoon fresh coriander, finely chopped

3 tablespoons kidney beans, cooked and drained (use a lentil/bean of your choice)

Juice from ½ an orange

1 teaspoon lemon juice

2 teaspoons extra light olive oil

2 teaspoons dried peas (or walnuts/almonds) for a crunch

½ teaspoon paprika

Salt & pepper to taste

Mix the olive oil, orange juice, lemon, salt, pepper, paprika and fresh coriander and let it sit for 10-15 minutes in the refrigerator.

In a large bowl, toss all the other ingredients for the salad (except the dried peas/nuts). When ready to serve, drizzle with the dressing and top with the dried peas/nuts.

Simple, isn't it?!

Slow-Baked Chicken & Oats Stew : The One Pot Wonderdish

Shuchi August 5, 2013

"Lazy to cook

And stir and fry?

It's time you gave

This dish a try.

Nutrition in a pot

Bakes while you rest,

It cooks itself

And gives you it's best.

Simplicity in summer

Autumn, winter or fall,

In fact so simple

That it needs no recipe at all!"

Cooking can't get any easier. It just can't.

Incurring a head injury has its benefits. It forced me into creating quick and simple recipes that were nutritious, without compromising the flavors you crave. After all, who wants to eat bland food when unwell! This was a food miracle. Do try it, I promise it will not disappoint.

Ingredients

1 pound chicken breast, cut into cubes (change to meat of choice)

1/2 cup black eyed peas, soaked overnight

1/2 cup rolled oats

1/2 carrot, chopped

1 celery stick, chopped

1/2 cup snow peas, halved

1/2 green pepper, diced

1/2 onion, diced

1 clove of garlic, crushed

1 green chili, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 large bay leaf

2 cloves, crushed

1 tablespoon coriander powder

1 teaspoon paprika or cayenne pepper

1/2 teaspoon red pepper flakes

2 cups chicken stock

1 tablespoons whole wheat flour (optional - used to thicken the stock)

1 tablespoons light olive oil

Salt & pepper to taste

Pre heat the oven to 375 F.

Mix all the ingredients for the stew in a deep baking dish. Cover properly with aluminum foil and bake for 2 hours. Remove from the oven and let it sit for 15 minutes before removing the cover.

Dish out and enjoy!

Castello Moments - A Tale of 3 Cheeses

Shuchi July 31, 2013