Roasted Red Pepper Almond Chutney

“Smooth like silk, and of buttery feel,

But without the calories, Oh! what a steal.

Slightly sweet, with a tang within,

A condiment for all, minus the sin.

Serve it on canapés, or for a lick at home,

Keep it in the fridge, for that midnight scone!”

Dressed in red, your new found friend,

Whip it up quick, before it becomes a trend.”

Ingredients

1 red pepper

¾ cup raw unsalted almonds (or you  can use 1/2 cup store bought almond butter)

¾ teaspoon cumin powder

½ teaspoon dry mango powder

½ teaspoon red chili powder

2 tablespoons + 1 teaspoon light olive oil

Juice of ½ lemon

Salt & pepper to taste

Put the almonds in a food processor and pulse till the pieces are all broken up. Add 2 tablespoons olive oil and continue to blend on a low speed. Keep scraping the sides of the blender and let it work as the almonds release natural oils and break down completely. It will start to resemble peanut butter in about 10-12 minutes . If it’s too dry, add a few teaspoons of water. Be patient, it takes some time. You can see some step-by-step pictures on the Natural Noshing blog.

Meanwhile, roast the red pepper on a direct flame, turning continuously, till it becomes soft on the inside and the skin begins to char. Remove and cool completely. Once cooled, strip off the skin and seeds, and chop it into small pieces. Heat the remaining 1 teaspoon oil in a non stick pan. Add the red pepper along with the dry spices and roast for a few minutes. Remove from heat and cool.

Once the almonds are creamy, add the roasted peppers in and continue to blend till you get a smooth consistency. A few almond bits are fine, but if you prefer not to have those, just add another teaspoon of oil and blend for a little longer. Once done, stir in the lemon juice and store in an airtight container.

A great vegan spread for breads, crackers, parathas or idlis!

29. Dining Experiences : A Visual Journey

It's the 29. Busi-versary! {err, do you have a better word for it?}

Last year on this very day I launched the 29. Private Kitchen. Without a firm idea of the direction I was headed in, I decided to just cook my way through it. And that is exactly what I have been doing!

With a busy start to the year [in a good way!], more & more people are rolling up their sleeves to dig in to some Indian Tapas. Well, high time! Thus, the 29. kitchen has been anything but untouched. And although I might have been less-than-prompt at posting recipes, I always have enough photographs to keep you occupied. Here is a snippet of my culinary journey through Jan & Feb 2014...

[Unless otherwise mentioned, all photography is copyright of 29.Calories]

Indian Poppadam Tacos

“Papad & veggies

Look so hip,

In their new avatar

With a Mexican twist.

Spiced, with a crunch

Of fresh salad crisp,

It shatters in form

When touched to the lips.

Bring out the margaritas

And celebrate the feel,

For these Tacos make

A party of every meal…”

Ingredients

1 cup curried eggplant

10-12 round Poppadams

1 carrot, grated

½ cup red cabbage, grated

2 teaspoons fresh coriander, finely chopped

1 teaspoon fresh mint, finely chopped

1 teaspoon lime juice

Salt & pepper to taste

Toss the coriander, mint, carrots and red cabbage in lime juice, salt & pepper and keep aside.

Heat a non-stick pan. Lightly roast a Poppadam on both sides while pressing down with a cloth so it doesn’t fold. Once it turns lighter in color [i.e almost cooked] and becomes soft, remove from heat and fold halfway into a taco shell shape. Hold it like this for a few seconds till it takes shape and becomes crisp. Do this with all the Poppadams.

Put a dollop of the eggplant, top with carrot slaw and serve crisp. Your Indian Tacos are ready!

Try one on the next 29. menu! Sign up for one of my underground dinners in 2014.

Beetroot & Chickpea Pancakes

“A little red wonder

That shows colour,

Packed with nutrients

Zest & flavour.

A mellow mouthful

To boost the appetite,

If you’re about to binge

Start it right.

Leave it chunky

That's the way,

Go away infection

Beets are here to stay..”

Ingredients

1 small beetroot, grated

1 1/2 cups leftover chickpea curry

5 heaped tablespoons whole-wheat flour (atta)

1/2 cup water

1/2 teaspoon baking soda

Salt to adjust taste (Note: the curry already has salt but approx. 1/2 teaspoon should adjust the seasoning of the batter)

Light olive oil to cook

Mix the flour, baking soda and salt and keep aside. Blend the chickpea curry with 1/2 cup water. Add to the flour mixture and mix to form a smooth batter. Stir in the grated beets and mix well. 

 

Heat a non-stick pan. Put dollops of the batter on the pan and pan fry both sides with a little oil. The batter might be sticky so only flip once one side is cooked to avoid breaking the pancakes.

 

Enjoy warm with some yogurt, cream cheese and a steaming cup of coffee. A healthy, vegan breakfast that is sure to drive those chills away.

Vegan Date Truffles

“Why celebrate love

A day each year we live,

When hugs & cuddles

Don’t measure & give.

Be different, be bold

No gift? Stop sighing!

Scoop up some cocoa

And get messy trying.

And when you wrap this

Homemade, not from a store,

It’ll hold all that you want to say

And a little bit more…”

Everyone wants to do a V-day recipe post. So I thought I may as well join the bandwagon. 

 

But guys! I am making it super easy for you. All those out there who cringe at making any home-made treats, this IS the one for you. There is no significant measures, no kneading, rolling, frying, braising, waiting on the timer etc etc....and the result is decadently sweet (although sugar free), moist and melt-in-the-mouth good. And they'd look rather cute as a gift too. 

 

If you're nodding your head at all the ingredients, then go pull them out and give it a try right now. Oh! and a penny for your thoughts. Please leave a comment!

Ingredients

1 cup pitted dates

½ cup walnuts or almonds

2 tablespoons cocoa powder

4 tablespoons coconut cream (the thick part of canned coconut milk)

1 tablespoon olive oil (or any tasteless oil)

Coconut flakes to coat

Add all the ingredients to a food processor and blend till you get a thick smooth paste. A few chunks here and there are fine. If the mixture is too dry to blend, add a teaspoon of water but make sure it doesn’t become too wet.

Transfer the mixture into a airtight container and refrigerate for 15 minutes. Once slightly firm, oil your palms and shape a teaspoon of the mixture into small balls. Toss in coconut flakes and enjoy!

Quick Recipe: 5-Min Brussels Sprouts Stir-Fry

"If you hate these

Little balls of green,

You must must try

This recipe mean.

Quick 5-minutes

Is all you'll waste,

And it'll be worth

The new-found taste!

Your world will change

Thank me you will,

Most people I know have a love-hate relationship with Brussels Sprouts. And I can understand why. These mini cabbages are slightly bitter in taste, and the centre is quite stiff and doesn't cook easily. There was a time I used to dislike them too. But that's the very reason I had to find a way to cook them my liking. A little patience and technique is all it takes to transform them into the most delicious stir fry side! 

 

Don't believe me? Ask my husband, he is a complete convert.

 

Ingredients

10-12 Brussels Sprouts, shredded (this is key - shredded cook way better than halved!)

1 clove of garlic, crushed

1/2 cup frozen corn kernels

1 cooked chicken sausage, casing removed and diced (optional)

3 tablespoons olive oil

3/4 teaspoon paprika

Salt & pepper to taste

 

Heat oil in a pan. Add the garlic and cook for quick minute. Stir in the remaining ingredients, cover and cook on medium flame for 2-3 minutes - this will make the brussels sprouts lose some of their unwanted crunch (not all of it). Remove cover and saute on high heat for a minute till the ingredients brown on the underside and you can smell a heavenly buttery fragrance. That my friends, are your brussels sprouts telling you they've become delicious! Nice & charred. 

 

Eat with quinoa or as a warm side with a main such as Chicken or Fish. Tastes even better with a dollop of yogurt on top!

 

Vanilla Cupcakes with Pomegranate Swirls

“Plain as vanilla

With a wintery splash,

Color and moisture

In a cupcake stash.

You don’t have to complicate

My mum used to say,

For a dessert satisfying

Or fancy and gourmet.

With a world of worries

Keep something straight,

Mix it up good

And let it magically bake.

And when it emerges

Moist, with happiness within,

Like a mother’s cuddle

You’ll let yourself sink..”

Keep it simple, mummy used to say. And this day, what would have been her 57th b'day, I decided to do just that. With the simplicity of a vanilla cupcake, and a dash of winter fruit color, these cupcakes are warm, moist, indulgent and addictive - much like a mother's love. 

 

My mother was an avid baker. Back in the day when baking wasn't quite considered art...or anything worth doing - at least not in India - she had enrolled in and completed a cake making & decorating course. "Our instructor, plump as a plum, must be eating most of what she [and we] bake", she used to joke. Her swift sifting movements, proud use of an "imported" hand mixer, frequent licks of batter and fast vanishing cakes were always the bigger, happier moments at home. And the smell. Oh the smell of a cake fresh out of the oven was enough to make us do any chore! 

 

I miss her every single day, and baking brings back a part of her to me. And since I don't consider myself quite the cake perfectionist [I hate measurements remember!], when something does turn out as well as these did, I can only wonder if she lent me a hand....

 

Happy B'day Mum. Love you always x

 

Ingredients (makes 24 mini cupcakes)

For the cupcakes

1 large egg

¼ cup whole milk

4 tablespoons vanilla coffee creamer (I used Nestle Coffee Mate)

4 tablespoons unsalted butter (at room temperature)

1/3 cup brown sugar

¾ cup all-purpose flour

A pinch of salt

¾ teaspoon baking soda

For the swirl

¾ cup pomegranate seeds

2 tablespoons brown sugar

½ cup water

 

Make the swirl

Blend the pomegranate, sugar and water together in a food processor. Run it through a sieve and transfer to a non stick pan. Cook on medium flame till the mixture thickens and the sugar begins to caramelize (approximately 7-9 minutes). Keep stirring till you receive a jam like consistency. Turn off heat and keep aside.

Make the cupcakes

Pre heat the oven to 350F.

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

Mix the milk & creamer and keep aside.

Cream the butter and sugar together till light and fluffy. Add in the egg and beat vigorously for a few minutes till the mixture turns white and airy. I used my hands to do this so took me around 10 minutes, but with a hand mixer it should be a couple of minutes.

Working in batches, add to the batter a few tablespoons of the flour mixture, followed by the milk mixture. Mix well after each addition. Do this till all the flour and milk has been incorporated.

Transfer the batter to a mini muffin pan and add a dollop of the pomegranate jam on top of each cupcake. Using a toothpick or skewer, slowly mix the jam into the batter, so as to form swirls. Do not over mix.Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean. A couple of these, a warm cup of chai and a lovable hug. Life doesn't get more perfect than that.

 

This Week in Food Pictures

"A busy week it's been

Successes, failures & new challenges seen,

A lot of cooking, yes lots

From little puddings to flavorful pots,

Trials & errors, recipes that repeat

Bites with crunch, and those with heat,

Events & dinners, people new

Reviewers, readers, and comments few,

Here are the snippets, simple & clean

Of food, colors, and the week that's been..."

It's been one busy week! While I work on the recipes, here are some pictures from all the adventures this week. If only these could fill you up eh!

Come try my food at one of the upcoming dining experiences! Got a large group? No problem! Contact me to discuss a private tasting.

Carrot Halwa Parfait

Bread Pudding Sundae

Fishcake Bites 

Carrot Pudding with Burnt Sugar Pot De Creme

Event Buffet Table

Curried Cauliflower Soup 

Vegan Semolina Halwa with Orange Compote

Masala Minced Chicken Sliders with Beer Shooters

Popcorn & Chocolate Bread Pudding

Mint Chicken Tikka Salad on Bread Cups

Vanilla Cupcakes with Pomegranate Swirl

Spicy Tomato Brown Rice

“A dash of red

On a day so white,

That welcoming spice

In a meal so light.

It adds a kick

To an energy drain,

This cold cold weather

Does freeze the brain!

Warm & fragrant

You want that spoon,

Fill your mouth shamelessly

And just swoon….”

Ingredients

2 cups brown rice, boiled (leftover rice from your Chinese takeout works well too)

1 small red onion, sliced lengthwise

4 plum tomatoes, diced

½ green pepper, diced

2 dried red chilies

6-7 curry leaves

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon roasted cumin powder

½ teaspoon mustard seeds

1 tablespoon coriander powder

½ teaspoon garam masala

½ teaspoon turmeric powder

1 tablespoon tomato paste

3 tablespoons light olive oil

A bunch of fresh mint leaves, roughly chopped

 Salt to taste

Heat oil in a pan. Add mustard seeds, chilies, curry leaves, garlic and ginger and cook till the seeds begin to splutter. Add onions and cook for another few minutes till they turn translucent. Now add the tomatoes, green pepper and all the dry spices. Turn flame to medium-low, cover and cook till the tomatoes are tender. 

 

Uncover and add the tomato paste along with ½ cup water. Cook till the mixture begins to simmer and then add the rice & mint leaves. Mix well, adjust seasoning and cook for a few minutes till the rice has absorbed any excess liquid. Serve hot with a dash of yogurt and crispy poppadams. Warm yourself with this delicious dish at one of my dining experiences!

 

Red Cabbage Chutney

“Red turns purple

And purple brown,

The warm smell of spices

Upsets the frown.

Serve with breads

Or a cracker stack,

Store in the fridge

For a quick to-go snack.

Healthy & simple

Inspired by the south,

Experience a new flavor
Of India in your mouth.”

Ingredients

1 ½ cups grated red cabbage

1 plum tomato, diced

3 cloves of garlic, peeled

½ teaspoon fresh ginger

5-6 stalks of fresh coriander, leaves removed

2 dried red chilies

3-4 curry leaves (fresh)

½ teaspoon cumin seeds

½ teaspoon mustard seeds

¼ teaspoon hing (asafetida powder)

¼ teaspoon turmeric powder

½ teaspoon coriander powder

¼ teaspoon black pepper powder

2 tablespoons olive oil

Salt to taste

Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.

Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute. Stir in the tomatoes along with all the dry spices and cook covered on medium heat till the tomatoes are tender, fully cooked and begin to leave water. 

Now add the red cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked and turns color to purple-brown. Turn heat to high and sauté till any excess liquid has been absorbed. Turn off heat, cool to room temperature and grind roughly using a fork or grinder. You can also grind it finely, but I prefer a little texture in my chutneys. 

Serve with idli, crackers, chips or roti.

Top 10 Recipes & Tidbits From 2013

From exciting experiments to fearless failures, 2013 was a momentous year in the kitchen for me. It was also a year of my first half-marathon, lots of travel (4 different continents!), buckets of coffee, never-ending TLC from family, some downs but many many many ups. 

And as I welcome 2014 with new resolutions, earnest smiles, test recipes and you - my ardent readers, I can't help but look back fondly on some of my favorites from last year. Here is a list of my top 10 recipes (in no particular order).

Make me happy and leave me a comment with your picks will you?

1. Savory Jalebi for the beer guzzlers

2. Caramel Bread Pudding for those with a sweet tooth

3. Curried Guacamole for them Guac fans

4. Carrot Halwa Cheesecake or Parfait for those who love a twist

5. Okra Chips for the healthy

6. Masala Gobi Pizza for the experimental

7. Strawberry & Blueberry Butter Cake for the colorful

8. Truffled Mushroom & Cheese Samosa for the bite-sized

9. Whole-Wheat Gougeres for the fancy french

10. Wonder Tea Recipes for all those who need to stop calling it 'chai-tea'!

Not to mention the fun I had creating, plating, feeding and [not] cleaning up for all my dining events! For memory sake, here is a photographic recap of some past events from 2013 - makes me pull my collar up high ;)

1. Vegetarian Dinner for the Swedes

2. October Photo Essay

3. Celebrating through Lunch

4. A Thanksgiving Journey

5. Christmas Colors

A big 29. shout out to all of you who made 2013 more-than-memorable! And remember, keep eating your way through 2014. 

Chocolate Carrot Pudding

“Another year closes

With feasts & memories few,

Only to begin again

With a January new.

Eat, travel, give a hug

And top with sprinkles some,

Live for the festivity

Yes, that time has come.

And in all that

Be a chocolate-loving friend,

Coz unless there is dessert

It’s never the end….”

2013 is almost over. Where did it go?

While you think of the days gone by, celebrate with some creamy carrot & chocolate pudding - and lots of sprinkles! This simple & quick recipe will come in handy when you have to entertain a gazillion people this holiday season. It certainly worked for me!

Ingredients

2 large carrots, grated

¾ cup brown sugar (adjust to taste)

½ cup heavy cream

125 gm dark chocolate (70% works best)

3 cups whole milk

Bring the milk and sugar to boil in a deep bottom pan. Add the carrots and cook till the carrots are soft and cooked through. Break the chocolate into pieces and mix it in. Let it simmer on medium heat till all the chocolate has melted and more liquid is absorbed – the consistency depends on your preference but personally I like it semi-thick so it feels creamy. Now stir in the cream, mix well and turn off the heat.

Serve warm with a dollop of cinnamon cream & sprinkles – just for that holiday feel.

Lazy to make it yourself? Come join my holiday dinner lineup in Dec & Jan and get a taste!

Curried Sweet Potato & Coconut Soup

“The sweetness mild

With a breeze from sea,

Brings the coastline

Right to me.

Spices and visions

Of a coconut farm,

Sizzling with curry

And a fragrant charm.

The splutter, the sounds

Ah! they spark my soul,

And take me on holiday

Far far …from home.”

Ingredients

1 medium sweet potato, boiled, peeled and mashed

½ red onion, diced

1 teaspoon fresh ginger, grated

1 green chili, diced

1 cup vegetable stock

¼ cup thick coconut milk

3 tablespoons olive oil

½ teaspoon garam masala

1 teaspoon curry powder or kitchen king (mixed Indian spice)

1 teaspoon lemon juice

Fresh coriander, chopped (to garnish)

Salt & pepper to taste

Heat oil in a pan. Add the chilies, ginger and onions and cook till onions turn translucent and begin to brown on the edges. Stir in the dry spices and cook for another 10 seconds. Now add the sweet potato, reduce heat to low and mix well till the potato is completely coated with the spices. Slowly add the vegetable stock and bring to a simmer. Finally add the coconut milk and bring to a second simmer. Cook for a few more minutes and then remove from heat, add the lemon juice and fresh coriander and serve warm with crusty bread.

Christmas Colors - The Meal That Closed 2013!

"To those who came

And smacked their lips,

To those who thanked

And taught me tricks.

To those who support(ed)

And taste it all,

To those who fearlessly

Told me to get some balls.

To those who are patient

People old & new,

To those who with me

Bid 2013 adieu!

I love you much

With a heart so true,

Here's to 2014, and cooking

Many more storms for you..."

29. wishes all it's readers, supporters, commenters, criticizers a very very happy Holiday season!

Today I hosted the EatWith Management team for my last meal in 2013. Personally, it was a great deal. The team who has been monumental in helping me grow, market and keep working on what I love were actually in my living room. And thankfully, did not leave disappointed.

My meal was inspired with the colors of christmas - Red, Greed and a touch of Gold. And no, I don't believe in food colors. Why use artificial 'helpers' when nature offers so much. Don't believe me? Scroll down for the pictures and you'll see!

I started the team with warm Lentil Soup with a dash of Chili Sesame oil. Sounds strange? Try it - the Indian spices with a slight chinese kick was quite a combination. Be careful though, don't add too much. The soup was paired with spoons of curried chickpea hummus & homemade wholewheat crackers (baked namak paare). Notice the red, green & golden?

The conversation started just as the courses were heating up. I served

- Spicy Spinach Chicken in Bread Cups w/ a dollop of cream cheese. Inspired by all things green and similar to my Spinach Corn Deep Dish Pizza Bites.

- Masala Gobi (cauliflower) with Potato Fritter Nests & smashed Avocados. Yes please! My take on a sort of a deconstructed Aloo Gobi. This was an experimental dish but the combination did wonders, specially the spice from the gobi, crunch from the fritters and the creaminess of avocados! One satisfying bite. Inspired by the gold twinkle of the season. I also served some chilled Pomegranate & Mint tea along for those who might need some help with that tingling heat. 

- Last but not the least was the South Indian Tomato Brown Rice w/ Mint yogurt & homemade wheat crisps. Inspired by the happy red, I think this won the show - both by taste & presentation!

(PS-I was too excited to get pics of the first two, but will upload them when I make them next time!)

I ended the afternoon with Fig Milk Pudding Truffles dipped in a gooey dark chocolate ganache. And of course,the sprinkles for added happiness. I sneakishly grinned as I watched the guests play which-sprinkle-color-do-I-like-more? I think red won. Paired with some warm Cardamom Masala Chai, this had holiday written all over it!

The best part. The sunset decided to join in the fun and co-operate with my color theme! Bye bye 2013.

To try any of these dishes or teas, join me for my upcoming Dining Experiences in 2014, or contact me for a private tasting! I'll see you there.

Mulled Vanilla Chai

"Simple Chai

With a little kick,

To make you happy

And your lips do lick.

Spiced to perfection

A warm end is nigh,

Careful now, drink in sips

Or you may just get high!"

If everything else can be spiked, why not good ol' masala chai? This winter, add a little zing to your regular morning cup. Ok, if morning is too early, then serve it after your holiday meal for a fuzzy end to a great gathering. December never felt this good!

Ingredients

1 cup water

1/2 cup whole milk

3/4 teaspoon black tea leaves (I used Lipton Yellow Label)

2 tablespoons vanilla creamer

1 clove, crushed

2 green cardamoms, crushed

1 tablespoon Brandy

Sugar to taste

Mix all ingredients and bring to a simmer. Do not let it boil over or all the alcohol will evaporate - and we definitely don't want that now do we! Strain & enjoy steaming hot with your favorite holiday cookies

Try this tea at one of my upcoming dining experiences!

Leftover Lesson : Tomato Chicken Puff Pastry

“Another kitchen trick for you

For that pile of thanksgiving meat,

Transformation is key

To a great new treat.

Warm and crusty

A mid-afternoon winner,

Dip in your soup

And add zest to your dinner.

Bite & savor

Lick those fingers clean,

After this leftover makeover

None will left to be seen..”

This time of the year I feel overwhelmed with leftovers. In the excitement of the holiday season, I am entertaining (and experimenting) continuously. So there are bound to be spillovers that no one can stomach. Also, I hate repeats during my dinners, so that usually adds to the pile up. Leftovers, on the other hand, are great to be creative with - specially for appetizers and quick snacks. Here is one of many ways to use that turkey/chicken roast shreds from your thanksgiving dinner. After this, hopefully, you shall not see them for another year!

Ingredients

1 cup leftover chicken or turkey roast, shredded

½ cup leftover grilled vegetables, diced – I used green pepper, red pepper & carrots

1 large plum tomato, diced

1 spring onion, finely chopped

½ red onion, finely chopped

½ teaspoon fresh ginger, grated

1 clove of garlic, minced

1 green chili, finely chopped

1 teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon turmeric powder

2 tablespoons olive oil

1 sheet frozen puff pastry, thawed and rolled out

Heat oil in a non-stick pan. Add the ginger, garlic chili and both onions and sauté till transparent. Stir in the tomatoes along with all dry spices. Cook till tomatoes are tender. Now add the vegetables & meat, and cook on high heat for a few minutes till all ingredients are well mixed. Remember the meat and vegetables are already cooked, so you don’t want to overcook it. Remove from heat and cool.

Put a few tablespoons of the mixture on the rolled out pastry and roll into a disc. Cut into 2 inch pieces and bake at 400 F for 15-20 minutes, till the pastry has puffed and is light brown. Serve hot with chili mayo.

The Last Lunch : A Thanksgiving Photo Journey

"Here's a little jingle

To start your holiday,

Food, fun & family

Or whatever makes you yay!

You don't have to be special

To enjoy a meal warm,

Eat with strangers 

And still soak up the charm..

Put on your best shirt

And grab that festive cheer,

Celebration is about you

So come make friends dear!"

Happy Thanksgiving!

Today, I hosted the last EatWith lunch in my apartment. No, I am not quitting. No ways! Just moving apartments.

In the true spirit of the holiday, my menu was an Indian-Inspired-Global-Style-Thanksgiving-Tapas : if there ever were such a thing! The idea was to go beyond America while enjoying Thanksgiving, and bring in that global palate in an authentic 29. style - by fusion or presentation. Thus, each course was served in a style popularized by another country/cuisine, but boasted of Indian flavors. Confused? Read on, you'll know what I mean.

We started on the streets of India. A warm Chicken Chili Soup with winter spices, paired with crisp Cumin Sweet Potato Poppers. 

It was a small group this time so I tried my hands at a sit down meal as well. It was different, and quite enjoyable actually!

The mains courses were:

1. A truly American inspired Turkey Fritters served with a sweet spiced mango chutney and Alfalfa sprouts. It's Thanksgiving, there had to be Turkey!

2. Traveling to Mexico, the guests had a go at Roasted & Spiced Eggplant Tacos with a cold carrot slaw.  [recipe coming soon]

3. Ending the savory courses with an Italian take on pilaf was the Curried Cauliflower Orzo Pilaf, served with some sprinkles for a crunch.

The journey had to bring you back to India eventually. So, the sweet showcase was a Semolina Coconut Pudding with a pomegranate burnt sugar glaze & cinnamon cream. A warm, silky end to a great holiday lunch. Thanks to all those who came, and hello to all those who I'll be seeing at my next few meals...

29. Dinner Recap : The Warmth of Spice

Another dinner. Another menu. And another hell-of-a night! 

I know you're all itching to see the pictures so without saying too much, I'll jump right into the star of the show - the 29. table. 

The welcome bite was themed to bring warmth on a cold autumn evening - a Hot & Sweet starter combo of Spicy Red Cabbage Rasam Soup & Sweet Mango Chutney Crackers. Delish! Both were 29. first timers and more successful than I had anticipated them to be! No complaints there.

The mains were:

1. Grilled Tilapia and Curried Cauliflower Puree served in Gol Gappas. A perfect combination of silken warmth and that ever endearing crunch.

2. Roasted Eggplant Pinwheels sautéed with vegetables & spices, served in a chaat form. The little boats made it look rather cute - if I may say so myself! The flavor of roasted (almost charred) eggplant sure did a dance in everyones' mouth. A sure keeper for future events.

3. Chicken & Lentil curry served atop Brown Rice Ajwain Pulao , finished with warm Alfalfa sprouts. A slight asian touch on an otherwise typical Indian dinner dish. If anyone was still hungry, this filled in the gaps just right.

The sweet end to it all was my second experiment of the day. A smooth Carrot Chocolate Pudding served with Cinnamon Cream. I usually make this with rice, like kheer, but decided to use a bunch of sweet winter carrots instead that were threatening to take over my refrigerator. The result was, to say the least, a great end to a creatively enjoyed meal. And the sprinkles brought an early christmas cheer to my gathering. Oh joy! [recipe coming soon]

Was this my most-loved menu yet? Someone did ask for an autograph, so perhaps it was. But only till the next one.

Want to try the next 29. menu? Sign up for one of my upcoming events!

Red Cherry Granola Ladoo

“Red cherry red

Hanging on a tree,

Tempting and luscious

You are to me.

I pluck one, then two

Then greed steps in,

A pail full of pretty

Sheepishly reveal my sin.

Devouring my winnings

The pile of pits does rise,

I should leave some to later

As a belated prize.

Finally I’ve had

Enough for the week,

So I chop and bake them

Into a breakfast treat.

Now these delightful balls

On my pantry do smile,

A pound of cherries a day

And life is oh-so fine..”

Why should we use dried fruits for desserts, when the fresh ones are more decadent, healhty and in abundance during the summer! Fresh cherries are packed with anti-oxidants, and add a subtle tartness to otherwise sweet granola. And every granola bar does not need to be angular. Here is a circular take on a chewy moist fresh cherry granola...breakfast at home could not be yummier. 
What's more, you can crumble these up and serve as a topping to ice cream or cake. Dessert with added fibre - now what could be better ;)

Tempted yet? Read on for the recipe...

Ingredients

2 cups rolled oats

¾ cup dry shredded coconut

2 tablespoons fine brown sugar (add more if you like yours sweeter)

2 tablespoons honey

¼ cup maple syrup

½ cup chopped almonds

¼ cup raisins

2 cups fresh cherries, pitted and chopped

4 tablespoons unsalted butter

2 tablespoons water

A pinch of salt

Pre heat the oven to 350F. Butter a baking dish and keep aside.

Mix the oats, coconut and almonds and toast in the oven for 10 minutes, till lightly brown.

Heat the butter, sugar, honey and maple syrup in a pot, till the butter melts and the sugar is dissolved. Remove from heat and cool slightly. Add to the oats mixture, along with the raisins, fresh cherries, water and salt. Mix well and smash some of the cherries a bit. Transfer to the baking dish and press down using your hands so the mixture is loosely packed in the dish. (use a plastic packet on your hands while pressing so the mixture doesn’t stick).

Bake for 20-25 minutes, till the edges are beginning to brown. The centre should still feel soft and moist. Remove from the oven and once at room temperature, scoop out and shape into rounds. The moist cherries and maple syrup help hold them together. Refrigerate to store. 

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

Eggless Paneer & Date No-bake 'Cheesecake'

 “A cheesecake in sight

Works every date-night

She takes a bite

It’s creamy yet light

Low-fat with no impact

But taste is oh so intact

She smiles, ‘what’s this?’

Her eyes light up in bliss

‘Special treat for you

With help of a blog or two’

She wants to tell her best friend

That she just tasted a new trend

Impressed, yes she is

And plants you with a willing kiss..”

The inspiration for this dessert comes from my friend's mum. 

A few years ago I had gone to visit her in Delhi. In between polite hellos, old stories, an overactive labrador and food hospitality, I found myself piling on slices of a creamy strawberry cheesecake, that I later discovered was 'cheese-free'. Even the dog was tamed by the look of it and sat by my feet in hope of a bite. Oh! how impressed I was! Cheesecake without cream cheese - now that's a real diet. I expressed my amazement, asked for the recipe, never took it, continued talking and finally said goodbye. 

A year later, on a night of sugar cravings, I asked my friend to get the recipe for me. Which she did. And then it lay archived in my mailbox for another year. But just as wine ages with time, so did the idea of using that recipe. I wanted to adapt it a little, and couldn't decide how. It was only after I discovered my love for the British classic, Sticky Toffee Pudding, that I realized the potential of dates in desserts. That's it. I had my inspiration. And an a recipe. So all that needed to be done was to put it to test. And so I did.

Today, ladies and gentlemen, I present to you a sugar-free, cream-cheese free and eggless cheesecake. Cooking is man-made magic, and this is testimony to it.

Ingredients

Fresh home-made Paneer (Indian cottage cheese) from 1 lt whole milk (method HERE)

½ cup fresh cream

1 ½ cups pitted dates, cut into pieces

½ cup whole milk

8 butter cookies (or any kind you have at home)

1 tablespoon unsalted butter, melted

1 packet (approx 0.25 oz) gelatin

1 teaspoon maple syrup

½ cup boiling water

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

Mix the gelatin and water and keep aside till the gelatin has completely dissolved.

Crush the cookies and combine with melted butter. Press at the bottom of a cheesecake pan or muffin tray, and bake at 400 F for 5-7 minutes, till the biscuits begin to brown. Cool in a refrigerator and keep aside.

Blend the paneer, cream, maple syrup, dates and milk together till it turns into a thick and smooth mixture (some chunks of dates may remain and that's perfectly alright!). Stir in the gelatin and mix well. Pour the mixture on top of the cookie crust prepared earlier, and refrigerate for 2-3 hours till set. Serve chilled.