Potato & Sausage 10-minute Bites


“Potato, king of vegetables
Why is it called so?
Because it cooks like magic
And makes me look like a pro.
Blends with almost anything
And eaten in summer, winter or fall,
Grilled, mash, sautéed
Go on, take your call.
A secret ingredient
To bind, enhance, add
It makes every dish gourmet
So give in to the potato fad.”
Ingredients
1 small baking potato, peeled and cut into ½ inch discs (use a cookie cutter)
1 spicy chicken sausage (or anything you like), cut into discs and casing discarded
4 baby carrot, cut into discs
1 jalapeno, cut into thin discs
1 teaspoon coriander powder
1 teaspoon olive oil + some more
1 teaspoon sour cream/ thick yogurt
½ teaspoon paprika
Salt & pepper to taste
½ teaspoon honey


Mix the sour cream/yogurt with salt, pepper & paprika and refrigerate till you prepare the rest of the dish.
Toss the potatoes, sausage & jalapeno in olive oil, coriander powder, salt & pepper till everything is well coated. Mix the honey with some olive oil, salt & pepper and rub the carrots with this mixture. Line everything on a baking tray and bake at 375 F for 8-10 minutes till slightly browned.
Pile the potato, sausage, carrot & jalapeno. Drizzle some sour cream or yogurt on top & serve fresh!

29 Indian Tapas in 29 Days - A Recap

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

Did I succeed? You tell me! And be kind - I am petrified of failure. 
How did it feel? Apart from aching arms (from the cooking), numb taste buds (from all the tasting) and sore eyes (from all the photo taking & editing), it was quite a ful-'filling' experience. 

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

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

  2. Curried Guacamole

  3. Indian Macaroons

  4. Hakka Noodle Petites

  5. Drunken Semolina Cakes

  6. Indian Sushi

  7. Beer Bread Pakora

  8. Peach Gujia Parfait

  9. Rice Cake Bhel Puri

  10. Samosa Cups & Mini Naans

  11. Paneer, Edamame & Carrot Stew

  12. Onion Parantha Cones with Pickled Tomato Chutney

  13. Okra Chips with Yogurt Sriracha Dip

  14. Eggless Caramel Bread Pudding

  15. Brown Rice Kimono Balls

  16. Hot Chocolate Barfee

  17. Shrimp Red Curry Idli Pops 

  18. CousCous & Mint Chicken Tikka Cups

  19. Spinach Corn Deep Dish Pizza Bites

  20. Cucumber Boats

  21. Masala Chai Cookies

  22. Paella-style Spinach Biryani

  23. Farro Dosa with Curried Chicken Salad

  24. White Chocolate-Thandai-Malibu Mini Mudcakes

  25. Chicken & Farro Siu Mai

  26. Mango Phirni on Edible Spoons

  27. Broccoli Pakora (Fritters) Sticks

  28. Masala Gobi (Cauliflower) 'Pizza'
  29. Turkey Poori Rolls with Chili Mango Chutney

Easter Eats & Welcoming Spring


“Of sweets & candies
And little treats,
A fluffy bunny
Hopping on it’s feet,
Egg shells & tarts
And games a ton,
A buffet for two
Or a spring-fling run,
Fruits & flowers
Gifts you give,
It’s for this weekend
The week you live,
Holiday & hearts
Let’s have some fun,
Happy Easter
To you, and everyone!”

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

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

The mushroom sundae was my favorite. What was yours?

Mushroom Sundae
1 cup mushroom stir fry from my mushroom toasties (sans the peas, and with some coriander powder, added for flavor)
4 slices of brioche bread
4 mini mozarella rounds
4 cherry tomatoes
Cut a circle from the brioche bread and bake into bread cups. Put 2 teaspoons of the mushroom stir fry, and top with a mozzarella & cherry tomato. Quick, cute and comforting - a sundae that even your kids would love!

Orzo & Cheese Bites
1 cup orzo, cooked al-dente
½ cup gouda cheese, grated
½ onion, finely chopped
1 tomato, diced
½ red pepper, finely chopped
1 clove of garlic
1 teaspoon curry powder
2 tablespoons breadcrumbs
1 tablespoon olive oil
Salt & pepper to taste
Heat oil in a non-stick pan. Sauté the garlic and onion till the onion turns translucent. Add the tomatoes, red pepper and all the dry spices and cook covered for a few minutes till the tomatoes are tender and cooked. Once done, add the orzo and cook for another few minutes and then remove from heat to cool. Once cooled, mix in the cheese & breadcrumbs. Put 3 tablespoons of the mixture into each mould of a greased muffin pan, and bake at 350F for 15-20 minutes, till the underside is crisp. Cool slightly before removing from the pan. Top with some grated cucumber & coriander and serve fresh. A slight variation on the favorite Mac & Cheese.


Chicken Spring Rolls
½ pound chicken cutlet
1 cup mixed vegetables (carrots, cucumbers, red & green peppers), julienned
1 teaspoon coriander powder
1 teaspoon + 2 tablespoon olive oil
1 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoons tomato paste
Salt & pepper to taste
Put the chicken inside a freezer bag and beat with a rolling pin till it becomes thin and can be rolled.
Mix 2 tablespoons olive oil with salt, pepper, red pepper flakes & paprika and rub the chicken with this mixture. Refrigerate for 20 minutes.
In the meantime prepare your vegetable filling. Heat 1 teaspoon olive oil in a non-stick pan and sauté all the vegetables on high heat (with the exception of cucumber) with coriander powder, salt & pepper. Do it for a few minutes, just enough for them to lose their raw taste, but not enough for them to become soft. Remove from heat, cool and mix with the cucumber.
Cut 1 inch strips from the chicken. Put some tomato paste, followed by 1 teaspoon of the vegetable mixture in the centre and roll up the strip. Secure with a toothpick. Rub some more tomato paste on top. Bake at 350F for 15 minutes. The switch to broil mode and cook for another 5, til the chicken is cooked and begins to brown on the top. Serve immediately.


Spring Custard Cups
250 ml + 2 tablespoons whole milk
2 tablespoons brown sugar
½ teaspoon cinnamon powder
1 heaped tablespoon eggless custard powder (vanilla)
1 ripe peach, skinned and diced
¼ cup blueberries
Juice of ½ an orange + pulp of ½ an orange (I used cara cara oranges)
Bring 250 ml milk to boil with the sugar. Meanwhile mix the custard powder in 2 tablespoons milk to make a smooth paste. Once the milk begins to boil, add the custard mixture while constantly stirring the milk so that no lumps form. Once the custard begins to thicken, add the cinnamon, orange juice and all the fruits. Cook for approximately 8-10 minutes on low heat till the fruits become tender. Refrigerate for 2-3 hours to chill & serve.


Chicken & Farro Siu Mai


"Made in India

Is a term we often hear,
But rarely for dim sum
Scrumptious and dear.
Dressed as China
But with a 'desi' taste,
Patience created these
Not a hand in haste.
With meat & grains
Whole, healthy, light,
And a touch of spice
The amount that's just right.
Bundled in love
And cooked in steam,
A mouthful of joy
Of meat warm & lean!
Easy as A
And a comfort dish,
Looks like the Farro
Granted my wish!"

This was my first experiment with the Tuscan Fields Farro that I received for the Eat Write Retreat recipe contest. Scrumptious as it was, I felt that the farro wasn't as pronounced as I'd envisioned it to be, and therefore decided to go with the Farro Dosa as my entry. After all, a prize entry is all about showing off.

Having lived in Asia for 12+ years, I wanted to try something authentically chinese- with my own twist of course! I thus took my inspiration from the delectable Shanghainese rice Siu Mai, which are open top dumplings made with meat and glutinous rice. I used chicken, coupled it with indian spices often used in Nepalese/Indian dumplings called Momo or Momocha, and substituted the glutinous rice with Farro Alle Verdure. 

The result? Well the pics speak a thousand words. Warm, soft and comforting, the farro gave a nutty 'bite' to the siu mai, complimenting the tenderness of the chicken. And they were gone as soon as my photo shoot was over. Although, some may have disappeared during it as well. Who's to tell.



Ingredients

10 round wonton wrappers (if you get the square ones, just trim the corners off)
¼ cup Tuscan Fields Farro Alle Verdure, cooked as per instructions and cooled (I tried this dish as an entry to the EWR recipe contest, hence the Farro. But it can be made without it, with glutinous rice, or with vegetables of choice. Be creative, it's fun.)
½ pound minced chicken
1 teaspoon curry powder
1 teaspoon coriander powder
½ teaspoon chili powder
2 green onion stalks, finely chopped
1 teaspoon fresh coriander, finely chopped
1 teaspoon garlic ginger paste
1 tablespoon sesame oil (or olive oil)
Salt & pepper to taste



Mix all the ingredients (except the wrappers!) and keep aside for 20 minutes. Remember to save some farro & fresh coriander for garnishing.
Make an “o” with your thumb and index finger. Take a wonton wrapper and place on top of this "o". Add a generous teaspoon of the chicken mixture in the centre and press it down. Rotate in anti-clockwise motion to make the wrapper stick to the chicken and form a bundle, with the top open. Put it down on a plate or kitchen counter to flatten the bottom (so it can sit without support). Apply some oil to the bottom and line them in a bamboo steamer. Just before steaming, add some farro and chopped coriander on top of each dumpling.

Steam for 10-12 minutes, till the chicken is thoroughly cooked. Serve hot with light soy sauce and any chinese garlic chili dip. They also go brilliantly with a mix of soy sauce & chili oil (authentic HK style!)



EatWriteRetreat Recipe Contest - Farro Dosa w/ Curried Chicken Salad



“Farro oh Farro
What are you,
A grain of sorts
Nutty, with a chew.
Great in salads
Forget boring ol’ rice,
Adds a zing to soups,
For a healthier bite.
But what about food
Indian, with some spice,
Can you be versatile
To grab the prize?
Soaked & ground
You mingle and meet
Lentils, chili & others
For a delicious treat.
With a kick of curry
Oh, what a steal,
You’re truly transformed
Into a pancake meal!
Passing the test
You’re a friend new,
Now just make me win
Pretty, will you?”

A short video to start your experience. Did you enjoy it? (I can't figure out why it shows up twice though!)

I usually don't write a story to go with my recipe posts as I believe that poetry and pics can achieve that which words never can. However, since this is an entry post for the Eat Write Retreat recipe contest, I thought I should talk about the inspiration behind the dish.

When I first tasted the Tuscan Fields farro, it reminded me a little of brown rice, yet had a nutty grain or lentil like texture to it. So I decided to re-create something that uses both rice & lentils. That was just the beginning. As I pondered over various dishes I have made, I resolved that I wanted the final result to possess 4 main attributes:
1) Be inspired from an Indian dish (staying close to my roots!)
2) Be creative - well, because that's what I do.
3) Have an element of fusion cuisine.
4) Be bite size, to honor & respect my (very new!) business focusing on Indian Tapas.

That's it. With those elements in mind I got started, and it wasn't long before I came up with this! (I actually tried only 1 other dish, which is posted HERE). Well, I lie. I also did try farro with indian curry, and it was absolutely divine! But being Indian, it was too simple to enter that in this contest. And i'm a bit of a perfectionist!

Anyway, back to my dish. Dosas are a popular South Indian snack/breakfast dish and are essentially pancakes made of a rice-lentil  batter blend, and eaten with a variety of chutneys or lentil curry. Traditionally you would need to not only soak the grains overnight, but also ferment the batter before you can partake some of the crisp goodness (what people do for food eh!).  I, on the other hand, made my mini dosas from Tuscan Fields Farro Perlato and green lentils - soaked but not fermented. To complete the dish (the fusion) I served it with a cold yogurt based salad of curried chicken & Farro Alle Verdure. So what you see here really is Farro-on-Farro!

Enough said. I will finally let the recipe & the (many) pictures do the rest of the talking.

Ingredients
For the Dosa (makes around 20 mini dosas)
½ cup Tuscan Fields Farro Perlato (original/plain flavor)
½ cup green lentils (moong dal)
1 green chili (optional)
Salt & pepper to taste
Olive oil for cooking
For the Salad
½ pound chicken mince
¼ red onion, sliced lengthwise
½ cup thick yogurt
¼ cup Tuscan Fields Farro Alle Verdure (with garden vegetable)
1 teaspoon fresh coriander, finely chopped
1 spring onion, finely chopped
½ teaspoon mustard seeds
½ teaspoon paprika
½ teaspoon curry powder
1 teaspoon olive oil
Salt & pepper to taste


Make the salad
Cook the farro in ½ cup of salted water till al dente (mine took only 12-15 minutes). Drain and keep aside.
Heat oil in a non-stick pan. Add the mustard seeds and cook till they splutter. Now add the onions and cook till they turn translucent and begin to brown. Stir in the chicken, all the dry spices and ¼ cup water and cook covered on medium heat till the chicken is fully cooked. Uncover, cook to dry any excess liquid and remove from heat to cool. In a bowl mix the cooled chicken, yogurt, farro, spring onion and fresh coriander. Adjust seasoning if required and mix well. Keep aside.
Make the Dosas
Soak the farro and green lentils overnight. Drain the water (keep aside) and blend together with the chili (if using) to a fine paste. Add some of the drained water if the mixture is too thick (it should be slightly thinner than a pancake batter). Mix in salt & pepper and keep aside for 10 minutes to let the flavors mingle.
Heat a non-stick skillet. Mix the batter well to remove any settled sediments, and add a tablespoon of the batter to the pan (without any oil or it wont spread evenly). In a clockwise motion, spread the batter to form a thin pancake. Put a few drops of oil on top and on the sides, and cook till the underside is cooked & crisp (approx 1 minute for the mini ones). Once done, flip and cook the other side for a couple of minutes, till slightly brown. Do this with all the batter. 

Remove from heat and serve fresh with the chicken salad. Best way to eat - put a little chicken salad in the centre of the dosa, roll it up and finish in two bites!

It was a gloomy day for pictures, but I hope I did these little fellas some foodly justice!

So, will I see you at Eat Write Retreat? Time will tell. And till then, someone has to do the hard task of eating these mini roll-ups! Who's joining me? 

Paella-style Spinach Biryani


“Green & light

Swells up the rice,
Crisp underneath
With an aroma nice,
The onions brown
And I stir it slow,
Letting the flavors fuse
Like a magic show,
Covered in secret
It cooks in time,
With a personal zest
Of masala & lime
The smells spreads
Over the kitchen walls,
And the neighbors line up
Across the hall
For a taste of gold
If there is spare,
But I may disappoint
And never share.”
Ingredients
1 cup spinach curry (I made a veg version with potatoes, but you can use the original with chicken as well)
1/2 cup basmati rice
1 clove, crushed
1 green cardamom, crushed
1 bay leaf
1 teaspoon oregano flakes
2 tablespoons + 1 teaspoon olive oil
1 teaspoon fresh coriander, finely chopped
2 teaspoon lemon juice
Salt & pepper

Separate the pieces of chicken or potatoes from the spinach curry and keep aside.
Heat 2 tablespoons of olive oil in a non-stick pan. Add the cardamom, clove and bay leaf and cook till the spices become fragrant, about a minute. Stir in the rice and the remaining dry spices. Sauté for a minute till the rice turns slightly brown and all the grains are coated with oil. Mix in the spinach curry, along with 1 cup of water and cover and cook on medium/low flame for 8-10 minutes, till the rice is cooked. If the rice looks too dry, add another ½ cup water at this stage. It should look slightly wet even though it’s fully cooked. Uncover, put the chicken/potatoes earlier removed from the curry on top of the rice, and sprinkle with coriander, lemon juice and another teaspoon of olive oil. Cover and steam for another 5 minutes till all the liquid has been absorbed and the rice looks dry and fluffy. The bottom of the rice should also be slightly crisp and begin sticking to the pan.

Remove from heat and serve immediately. 


Green Cuisine – Our St. Patrick’s Day Bites

“I may not be Irish
But green I can eat,
And any excuse really
To enjoy another feast!
Little boats of cucumber
Floating my appetite,
And bites of deep dish
Going out of sight.
While the couscous and
Chicken, talk into the night,
I devour the brownie pops
With all my might.
The shamrock’s by my side
Time flies in beer,
Wearing green for luck
And a look oh-so-dear.
Now if you’ll excuse me
I need to finish my meal,
Before the leprechauns have
Another trick up their sleeve!”
1. Spinach Corn Deep Dish Pizza Bites
Ingredients
1 cup curried spinach corn (substitute chicken with 1 cup corn kernels)
8 slices of brown bread, centers cut out and made into cups.
(Don’t pre-bake the cups, just butter, press them into the muffin pan and keep aside. You could also use mini tortilla wraps or pizza dough, homemade of store bought)
½ cup grated Gruyere (or Parmesan)
Line the cups in a mini muffin pan. Spoon 1 teaspoon of the spinach corn curry, followed by a generous amount of cheese (yum!) and bake at 350 F till the cheese is just melted and begins to brown around the edges (around 10-15 minutes).
Serve hot.





2. Cous Cous & Mint Chicken Tikka Cups
Ingredients
12 pieces of chicken tikka
½ cup couscous
1 tablespoon salted butter or margarine
½ cup mixed vegetables- I used red/green peppers, carrots & onions
1 teaspoon olive oil
1 teaspoon fresh coriander, finely chopped
1 teaspoon dried basil
1 teaspoon curry powder
½ teaspoon paprika
Salt & pepper
Prepare the chicken tikkas as per my previous recipe.
Heat olive oil in a pan. Add the vegetables & dry spices and sauté for a few minutes. Don’t over cook as we do not want them to lose their crunch. Stir in the couscous and roast for a minute. Now add 1 cup boiling water, turn off the heat and cover for 4-5 minutes. The cous cous will soak in the water and cook slowly. Fluff with a fork, add the butter and mix well. Adjust seasoning if required.
Serve hot with the chicken tikka skewers.


3. Cucumber Boats 
Ingredients
1 large cucumber, halved lengthwise, seeds and a bit of the centre removed
1 egg, boiled
1 teaspoon mayonnaise
½ teaspoon paprika
1 teaspoon fresh herbs- I used a mix of mint & cilantro. You can also use dill/basil
½ red pepper
1 teaspoon red onion, finely chopped
1 teaspoon jalapeno, finely chopped
1 teaspoon fresh coriander, finely chopped
½ teaspoon lemon juice
Salt & pepper
Mash the egg and mix with mayonnaise, paprika, herbs, salt & pepper and keep aside.
Grill the red pepper in a 375 F oven for 10-15 minutes, till it’s soft and the edges begin to brown. Cool, finely chop it and mix with the onion, coriander, jalapeno, lemon juice, salt & pepper to make the salsa.
Put a layer of this red pepper salsa inside the scooped out cucumbers. Top with a layer of the egg salad. Cut into 1 inch pieces and serve immediately.


4. Brownie Pops 
Ingredients
Freshly baked chocolate brownies
50 gm dark chocolate
4 lollipop sticks
1 tablespoon unsalted butter
Colorful sprinkles
Cut out small round pieces (or any shape you fancy) from the brownies. 
Melt the chocolate and butter over a water bath (simmering water). Once melted, dip the lollipop stick in it and insert into one end of the cut out brownies (the chocolate will act as the glue to hold the stick). Dip the brownies halfway into the melted chocolate, and immediately into the sprinkles. Keep on a non-stick surface or stand and refrigerate. Bring to room temperature before they’re ready to be served. 




.......And of course, a few pints of beer!



1 Dinner, 2 Years & 3 Dishes

"Marriage is tricky
And so is being a Naidoo,
The way to keep going
Is eating the right food.

Why must I toil & click
If not for appetite of love,
What's cooked must be eaten
And eating = a celebration fun!

Year one I was nervous
Of what might be,
But what year two should bring
Was dictated by me.

Now who will win year three
Remains to be seen,
But for now I'll keep creating
A dinner ever so mean.

And as we grow and become
Stronger, yet people new,
Those little disagreements can be forgotten
In a bite of tapas few!"



Our (belated) 2nd Anniversary Menu
For year 1- Learning the family ropes.
Mini versions of The Naidoo Fishcakes (substituted tinned mackerel with fresh boiled tilapia, reduced potato to 1/2 and added some tandoori masala for that added zing! Naidoos- beat that!)

For year 2 - Getting comfortable, being Indian.
Samosa Cups & Mini Naans, generously buttered and with a chipotle mint yogurt dip

For the upcoming year 3- Taking the easy way out.
Layered Rice Cake Bhel Puri

All ungraciously drowned with copious amounts of wine. Hurrah.

Indian Sushi


“Slightly tedious 
And might I add,
Something to quench
My obsessive tapas fad,
I set out to
Be precise and great,
Turning curry into
Sushi art on my plate,
I liked it, yes
And probably you will too,
It will appeal to some
And that some may be you,
For what fools the eye
May not stir that taste,
But I got the Japanese angry
Oh well, wasn’t a complete waste!”
Ingredients
For the rice
1 cup white rice
1 pound chicken breast, diced into small pieces (or use prawns)
1 chicken stock cube, dissolved in 1 cup of warm water
½ onion, finely chopped
2 tablespoon olive oil
2 teaspoon fresh coriander, finely chopped
½ teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon chili powder
Salt & pepper to taste
For the skin
½ cup besan (gram flour)
½ cup yogurt
1 cup water
Salt & pepper
Others
Cucumber shavings
Grated carrots
Prepare the rice
Heat the oil in a pan. Saute the onions till brown and add the chicken pieces, along with 1 cup of water. Stir in the coriander and the dry spices and cover and cook till the chicken is tender. Add the chicken stock and the rice, mix well, and cover and let the rice cook in the chicken broth. Remove from heat once all the liquid has been absorbed by the rice, and the grains are well cooked (almost a little overdone as we want them sticky). Keep aside and cool.
Prepare the skin
This is the basic preparation of the Gujarati Khandvi skin. Make a batter from the ingredients for the skin, and ensure there are no lumps. Now cook on medium heat for 10-12 minutes, till the raw taste of the flour has disappeared. Grease a cookie tray and spread a thin layer of the batter on the tray. Cool for 5 minutes. Once cooled, cut strips of the batter- you will notice that it rolls easily. Divide into strips approx 1.5 inch wide and 4 inches long.
Put it together
Use a potato peeler to shave strips off a cucumber. Put the cucumber shaving on a flat surface, and later the inside with a skin strip, making sure that there is some excess cucumber on either side. Now add some grated carrots and a dollop of the chicken rice. Roll slowly and secure the ends by sticking the cucumber together. Serve fresh with mint chutney!



Hakka Noodle Petites

“Slightly ironic
In taste and look,
Chinese style
In a desi nook.
Tricolor dressing
On these boats of joy,
Is dressed to impress
With a dash of soy.
Like an Indian bride
Did a cheongsam wear,
But she still looked good
Enough for a stare!
So think not much
Give them a shot,
It’s not what they are
But what they’re not..”
Ingredients
For the Hakka noodles
1 cup noodles, boiled & roughly cut to avoid long strands (makes about 8 small cups)
1/2 onion, sliced lengthwise
1 cloves of garlic, minced
1 teaspoon ginger paste
1 cup julienned vegetables- green & red peppers, carrots & red cabbage
2 tablespoons olive oil
1/2 teaspoon garam masala
1 tablespoon dark soy sauce
1 tablespoon white vinegar
1 tablespoon besan (gram flour)
Salt & pepper to taste
Topping
2 chicken sausages, grilled and diced (you can even use cooked prawns or paneer/tofu)
Some baby spinach or Chinese spinach leaves
Chili garlic sauce
Mint sauce
Heat oil in a pan. Add the garlic & ginger and saute for a minute. Add the onions and cook till they brown. Now add the remaining vegetables along with salt, pepper & garam masala. Cook for a few minutes and then mix in the noodles along with the soy sauce & vinegar. Cook on high flame for 4-5 minutes. Remove from heat and mix in the besan. The mixture will turn sticky, but don’t worry as this is to bind the noodles. You could also use a beaten egg or all-purpose flour for this purpose. 
Grease a mini muffin pan and spoon 1 teaspoon noodles into the moulds. Press down with your hands to give it the shape of the cup and making a hollow in between.
Bake for 20 minutes at 375 F. Cool slightly and top with a spinach leaf, sausage and the chili/mint sauce. Serve immediately.


Mint Chicken Curry Dumplings

“You eat it with naan
And basmati rice too,
Sometimes on your pizza
Which is rather new.
So why not in a wrapper
Steamed till the soul,
Warm, oozy and spicy
Like a giant curry hole.
Gives way on a bite
And surprises the mood,
China did it with broth
So we stay true to our roots.”
Ingredients
For the filling
1 pound chicken breast meat, diced into small pieces
1 onion
2 cloves of garlic
1 teaspoon grated ginger
1 plum tomato,  run in a blender
½ cup mint chutney
1 bay leaf
1 small green cardamom, crushed
2 cloves, crushed
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
4 tablespoons olive oil
Salt, pepper & chili to taste
For the covers (alternative: use ready dumpling wrappers)
½ cup all purpose flour
½ cup wholewheat flour
½ cup warm water
1 teaspoon oil
Make a paste of the onion, garlic and ginger in a blender. Heat oil in a pan. Add the onion paste and sauté till the onion turns brown and all the liquid has been absorbed (approximately 10-15 minutes). Add the tomato paste and the dry spices and cover to cook for 5 minutes, or till the tomato changes color and is cooked. Now add in the mint chutney and chicken pieces, alone with ½ cup of water. Cover and cook till the chicken is fully cooked. Remove cover and cook till ½ the liquid has been absorbed. Don’t make it too dry as we still want some curry for the dumplings. Remove from heat and freeze.
Mix all the ingredients for the covers and knead into soft workable dough. Add water slowly so the dough doesn’t get too wet.  Roll out the dough thin and cut 8-10 2.5-inch rounds. Make sure these covers are not too thick.  
Take the chicken frozen earlier and break the frozen gravy into small parts- enough to go into the dumpling covers. Hold the rounds in the palm of your hand, put one of the frozen chicken curry pieces in the centre and fold the cover like a pocket. Steam for 15 minutes, till the cover is tender and transparent. Serve immediately. Be careful when you bite, as the curry will be hot!

29 Calories Business Launch Event 28/02/2013

The flags were set
And menus were out,
The bubbles were curious
What the buzz was all about..
The table was set
With playful food,
Carefully crafted
To set the mood..




The hostess adorned
A dress she bought,
But didn't still enjoy
Getting in the shot,
The room began to fill
With ideas, critics & praise,
As everyone ate
And glasses did raise,










Sliders to pasta
Indian chaat for some,
Devilish little cheesecakes
For the last bit of fun, 
Toast and talk
Taste of the era new,
Of Indian Tapas
Created just for you,
And the day closed
With a ribbon snapped,
Applauding a new chapter
And getting on the map,








29 calories believes,
And is not being coy,
In sharing it's creativity
For you all to enjoy.
So, ladies and gentleman
I now officially say,
29 business has launched,
And... is here to stay."
29 Calories launched it's business arm yesterday! Hoorah!
As a food consulting service, it will focus on small plates and tapas inspired by Indian/Indo-fusion cuisines. The central idea behind the business is the creativity behind the food, and not just the food itself. Please visit my business webpage for more information and details on the services offered.  The links are also available on the top panel on this blog. 

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

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

  

All featured recipes
1. Veg & Sausage Grilled Sticks (from my Oscars for Commoners menu)
2. Eggplant Sliders - Recipe here
3. Lentil Pasta - Recipe here. (Used spaghetti and added a slight variation of my Minced Cauliflower Salad Bake on top as a garnish and for flavor. I also kept the Lentil sauce separate and let the guests pour it on their pasta bowls when they were ready to eat!) 

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

Oscar for the Commoners


“Why must only

The stars shine today,
When you and me
Also deserve a day?

Celebrations need not be

On the red carpet bright,
But even at home
In a dim romantic light.
So bring out that talent
And cook up a storm,
Let the creativity flow
And the artist take form.
For when the cameras are out
And the music begins to play,
People will applaud us
For what we did today.
With colors and flavors
Outshone the actors’ right,
Stood away from the stage
But rejoiced in each bite.
And as bubbly flows
And ladies them dresses adorn,
The Oscar is long won by
Food that kept our table warm!”

Recipes

1. Mi Michelada Shooters

Starring
1 bottle light beer such as Tecato or Coors light
2 teaspoon mixture of equal parts rock salt, pepper and paprika
1 teaspoon Tobasco
1 teaspoon Worcestershire sauce
Rub some lemon on the rim of 2 shooters, and dip in the sal mixture. Add ½ teaspoon Tabasco, ½ teaspoon Worcestershire sauce, a pinch of the salt mixture and top with chilled beer. (The seasoning can be adjusted according to taste).
Shoot immediately!




2. Warm Virgin Mary Shooters
Starring
½ onion, finely chopped
1 clove of garlic, minced
2 tablespoons tomato paste
1 teaspoon olive oil
½ teaspoon dried crushed mint leaves
½ teaspoon dried basil
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco
Salt & Pepper
2 cups water
Heat the oil in a pan. Add the onions and garlic and sauté till brown. Add the tomato paste, along with the dry spice and cook for a few minutes. Now add the water, cover and cook for 10-12 minutes, till the tomato has lost it’s raw taste. Stir in the sauces and turn off the heat. Pour into 3oz tall shot glasses and garnish with a mint leaf. Server hot with the toasted cheese sandwich minis. (keep reading for recipe!)

3. Chutney Cheese Sandwich Minis
Starring
Mint Chutney
2 cups of mint leaves
1 cup fresh coriander
1 green chili
Juice of ½ lemon
1 teaspoon chat masala
Salt to taste
Blend the mint, coriander and chili in a mixer, adding as little water as possible just so as to make a paste of the ingredients. Mix in the remaining spices, and refrigerate overnight. Store in an airtight container in the fridge. Keeps for 1-2 weeks.
Mango Chutney
1 mango, peeled and cubed
1 teaspoon brown sugar
½ teaspoon grated ginger
A pinch of cumin, clove and chili powder
¼ teaspoon salt
Mix all the ingredients and slowly cook on medium flame till the mango breaks down into a jam like consistency- around 30-40 minutes. Keep stirring till the mango changes color to a light translucent brown and all the liquid has been absorbed. Cool and store in an airtight container in the fridge. Keeps for 1-2 weeks.
Sandwiches
4 slices of brown bread, edges removed
½ cup gouda cheese, grated
½ cup gruyere cheese, grated
1 teaspoon mint chutney (above or store bought)
1 teaspoon mango chutney(above or store bought)
Some butter
Salt & pepper to taste
Put some butter on 2 slices of bread. Put mint chutney on one of the remaining two, and mango chutney on the other. Top generously with both the cheese, salt & pepper. Cover with the buttered side. Grill in a Panini press or in a pan with a little butter to make the sandwiches brown and crisp from the outside. Cut each sandwich into 4 pieces, either triangles or squares, and enjoy.

4. Mini Roti Gobi Soft Tacos

Starring
For the Rotis
1 cup whole wheat flower
½ cup water
½ teaspoon salt
½ teaspoon carom seeds (ajwain)
Some olive oil to cook
Mix all the dry ingredients and then add the water to it little by little, to make a soft pliable dough. Best to use your hands. Cover with a damn cloth and keep aside for 15 minutes. Once done, dust some flour on a clean surface and roll out the dough. Cut out 4 inch circles from this using a cutter and keep aside.
Heat a pan. Add the dough rounds to this one by one, and cook evenly on both sides with a little oil. Make sure you don’t press them down while cooking or they will harden when cold. Wrap in foil and keep aside.
For the Gobi
½ cauliflower, grated
½ onion, sliced lengthwise
¼ red pepper, finely cubed
1 tablespoon olive oil
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon chili powder
Salt to taste
Heat oil in a pan. Add the onions and garlic and cook till onions are transparent. Add the remaining ingredients, along with ½ cup water. Mix well, cover and cook on medium flame for 15-20 minutes or till the cauliflower is soft and cooked. Turn flame to high and sauté on high heat for 5-7 minutes, till all the liquid has been absorbed and the cauliflower begins to brown. You will be able to smell the cauliflower grilling- it’s the most beautiful smell ever!
Take one roti. Add a kale or salad leaf to the centre and top with a generous spoonful of the cauliflower mixture. Complete with a dollop of yogurt (optional) and secure with a toothpick.

5. Veg & Sausage Grilled Sticks

Starring
1/2 red pepper, cubed
½ green pepper, cubed
½ onion, cut into bug chunks
1 chicken sausage, cut into ½ inch discs
4-5 button mushrooms, halved
1 clove of garlic, minced
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon coriander powder
Salt & pepper to taste
8 balls of mozzarella cheese, halved

Mix all ingredients (except the mozzarella) and keep aside for 20 minutes to let the flavors fuse. Bake at 375 F pre-heated oven for 10-15 minutes, or till the edges of the vegetables begin to brown. Remove, cool, put on sticks along with the mozzarella and enjoy! Seriously simply, and seriously yummy!


Pizza Bianca*

“Going against all odds
White not red,
This pizza defies
A fiery bed.
Same crunch & goodness
Without traditions old,
The cheese and cream
And all things bold.
The tomato yawns
Waiting it’s turn,
But the flavor gives it a miss
And new style does learn.”
*Adapted from the Pizza Bianca recipe by Giada at Home

Ingredients
For the pizza dough
1 0.25 oz packet of instant active yeast
¾ cup warm water
¼ teaspoon sugar
1 ½ cup all purpose flour
1 cup wheat flour
1 tablespoon olive oil
A pinch of salt
For the sauce
2 tablespoons unsalted butter
1 teaspoon flour
½ cup chicken stock
½ cup whole milk
1 bay leaf
½ teaspoon oregano
Salt & pepper
Others
6-8 chicken meatballs, halved
4 tablespoons shredded mozzarella
2 tablespoons grated parmesan
1 cup chopped kale leaves
Some olive oil for sprinkling
Salt & pepper

Make the base
Mix the water, yeast, sugar and let sit for 20 minutes. It will get bubbly.  In the meantime, mix the flour, olive oil and salt. Make a well in the centre and add the yeast mixture, little by little, kneading the dough to a soft, elastic consistency. Add more water or flour as required, but make sure the dough is slightly sticky and doesn’t become too dry. Cover with a damp cloth and keep in a warm place for 2-3 hours, till the dough doubles in size. Punch down the dough and divide into 2 parts.
Roll out each part into a 4-5 inch oval shape. Grease 2 baking trays with olive oil, and dust with some flour. Transfer the rolled out dough to each of the dishes, and press from the center out to spread out the dough, making it thinner from the centre, and leaving a slightness thicker edge.  The dough will stop stretching beyond a certain length, and you know know that’s when its been rolled into its entire length.
Bake for 10 minutes in a 425 F oven, and keep aside to cool.
Make the sauce
Heat the butter in a non-stick pan. Add the flour and keep stirring till the flour begins to turn brown- about 1 minute. Now add the stock, milk, salt & pepper while continuously stirring to prevent forming lumps. Mix in the bay leaf and seasoning, and cook till the mixture begins to thicken. Remove from heat once it turns to a sauce like consistency and is smooth. Discard the bay leaf and keep aside to cool.
Put it together
Take a prepared pizza base and spread 5 tablespoons of the sauce. Top with shredded mozzarella, meatballs and parmesan. Bake for 15 minutes in a 425 F oven. Remove from the oven and top with chopped kale. Sprinkle with some olive oil, salt and pepper and bake again for another 10-15 minutes, till the cheese begins to bubble and turn brown, and the kale is crisp. Serve immediately and enjoy a non-tomato pizza made from scratch!

Meatball Frittata

“A crust-less quiche
Or cousin to the omelet,
A breakfast of sorts
Or a full-on lunch set.
Wholesome, cheesy
Just grill, pour, beat,
Filling, warm
Gone in one, two, three.”
Ingredients
For the egg base
2 large eggs
4 tablespoons whole milk
1 teaspoon grated gouda or parmesan cheese
1 teaspoon fresh chopped cilantro
¼ teaspoon dried oregano
¼ teaspoon dried red pepper flakes
Salt & pepper
For the filling
1 cup mixed vegetables- I used green/red pepper, peas, diced baby potatoes
3 chicken meatballs, diced into ½ inch pieces
½ onion, sliced lengthwise
2 cloves of garlic
1 tablespoon olive oil
½ teaspoon paprika
Salt & pepper
Others
1 teaspoon butter
1 teaspoon grated gouda or parmesan cheese
Mix all the ingredients of the egg base and beat well till the eggs are somewhat light and fluffy. The cheese and other ingredients won’t let it become very light, but the ingredients should be well incorporated. Keep aside.
Pre heat the oven to 425 F. Mix all ingredients for the filling, transfer to a baking tray and roast for 15 minutes, or till the potatoes are fully cooked and the peppers are soft and begin to char in the edges.
In a cast iron skillet, melt the butter over medium flame. Put the grilled vegetables on the base of the pan and add the egg mixture on top. Sprinkle remaining cheese. Cook for 3-5 minutes on medium low flame to let the egg set a little. Transfer to a 375 F oven and bake for 15-18 minutes. The eggs should set completely and the edges will begin to brown. Alternatively you could skip the step on the stove and just put the vegetables topped with egg mixture to bake directly. Remove and serve immediately. A delicious all-in-one weekend brunch!


Baby Potatoes & Sausage Bake

“Chop, combine, eat

Potatoes and meat
No cooking or toiling
No plans a foiling
Warm and complete
The winter chills beat
This dish today
Is as easy as A”


Ingredients
1 pound baby potatoes
2 chicken sausages cut into ¼ inch rounds
½ red pepper, diced into cubes
3 cloves of garlic, crushed
½ onion, diced lengthwise
1 jalapeno, sliced
¼ cup fresh coriander, chopped
¼ cup fresh mint leaves, chopped
½ teaspoon paprika
¼ teaspoon red pepper flakes
4 tablespoons olive oil
2 teaspoons grated cheddar cheese
Salt & pepper to taste
Par-boil the potatoes till they are nearly cooked but still firm-about 6min in the microwave with 2 cups of water. Cool and mix with all remaining ingredients, except the cheese, and let it stand for 10 minutes.
Pre heat the oven to 400 def F. Transfer vegetables to a baking dish, top with cheese and bake for 20 minutes. Serve hot. 
A scrumptiously simple dinner!


Napa Chicken Tacos

“Away I went
To live and dine fine,
In a county green and sunny
Where you can age in style.
Where breakfast is dinner
And dinner is wine,
Scenery is common
And common is always oh-so-fine!
Be Michelins with money
Or roadside taverns some,
Each meal is a story
Of the years to come,
And there I found a treasure
Of not coins or gold in shine,
But a two fold mouthful
Full of flavor, crunch and life,
And once back home
I craved that same bite,
So I simply re-created it
A tweaked Napa Shu- style…”
Ingredients
For the meat
250 gm minced chicken (you can use pork, beef or tofu)
3 cloves of garlic, finely chopped
1 onion. Slice 3/4 thin and lengthwise and the dice the remaining 1/4
1 medium jalapeno, seeds removed and sliced lengthwise
2 tablespoons olive oil
Salt & Pepper to taste
For the sauce
2 tablespoons mayonnaise
1 teaspoon paprika
1 teaspoon red chili flakes
½ teaspoon lemon juice
Salt & pepper to taste
For the salad
2 lettuce leaves, finely chopped
1 tomato, finely diced
1 teaspoon chopped fresh coriander or parsley
1 teaspoon balsamic vinegar
½ teaspoon olive oil
A pinch of salt & pepper
Others
4 corn taco shells
4 whole-wheat tortillas
Grated cheddar cheese

Prepare the chicken
Heat the oil in a non-stick pan. Add the onions (3/4 that was sliced lengthwise), garlic and jalapeno and stir till the onions are transparent. Add the chicken and the remaining dry spices. Cover and cook till the chicken is fully cooked. Open cover, sauté on high heat to dry and liquid and keep aside.
Prepare the sauce and salad
Combine all ingredients for the salad and the sauce in two separate bowls. Mix well and keep aside.
Put it all together

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



Butter Chicken Meatballs

“As my recipes turn 100
What better taste to post,
Than friend of every Indian
Our own Makhani Ghosht.
Marinated in time
Cooked with utmost care,
I threw out the tikka
And rolled in some meatballs spare
The aroma took me back
To childhood & school
Where this piece of art
Deserved every drool.
Memories flooded, scene by scene
The days that were,
And in one lip-smacking moment
I relived my 29 years…”
 
Ingredients
For the chicken meatballs
2 lbs minced chicken
1 teaspoon red chili powder
2 tablespoons thick yogurt (greek works best)
1 teaspoon garam masala
1 tablespoon ground coriander powder
2 tablespoons olive oil
2 tablespoons garlic ginger paste
2 teaspoons chopped fresh coriander
Salt to taste
For the sauce
2 teaspoons garlic ginger paste
4 fresh green chilies, slit
4 tablespoons melted butter
4 green cardamoms
½ teaspoon cinnamon powder
4 cloves
1 black cardamom
1 teaspoon methi/fenugreek seeds
340 gm tomato paste
1 tablespoon red chili powder
10 almonds, blanched, peeled and made into a paste
1 teaspoon garam masala
2 teaspoons coriander powder
2 teaspoons kasuri methi/dried fenugreek leaves
1/2 teaspoon sugar
¾ pint heavy cream
Make the meatballs
Marinate the chicken mince in all the ingredients listed for the marinade. Refrigerate overnight. Oil your hands and shape into 25-30 tiny balls from the marinated mince. Brush with a little oil and bake at 350 degree F (180 degree C) for 25-30 minutes, or till the chicken is fully cooked. Make sure not to overcook or it’ll become dry. Keep aside to cool.
Make the sauce
Heat butter or oil in a non-stick pan. Add green cardamoms, black cardamom, cloves and cinnamon powder. Sauté for a couple of minutes till the ingredients start to get fragrant. Now add the fenugreek seeds. When the seeds begin to sizzle, add the garlic ginger paste and the green chilies. Cook for a few minutes and then stir in the tomato paste and all the dry spices and fenugreek along with 4 cups of water. Turn to medium heat and cover and cook for 15 minutes till the mixture thickens and the spices are blended into the tomato.
Add the almond paste, cooked chicken meatballs and let it simmer on low heat for another 15 minutes. In the end, stir in the cream and simmer at low heat for about 7-8 more minutes.
Garnish with fresh coriander and a splash of cream! Absolutely divine with fresh Naan or Parantha!

Chicken & Lentil Paranthas

“My mum always said
Stuff them well,
Stuff them till the edges
Begin to swell,
Mix and mash
All things around,
Stuff them with things
You just found,
Chop and grind
Taste each bite,
But whatever you do,
Never let them outta sight,
For when you cook
Cook them brown,
All out-of-towners
Will huddle around,
The smell, the aroma
Will drag them down
For a piece of home,
A bite of that brown,
And when they leave
With praises and crowns,
All you’d be left with
Is a grumpy ol’ frown!”
Ingredients
For the dough
2 cups whole wheat flour
1 teaspoon ajwain or carom seeds
1 teaspoon salt
½ teaspoon red chili powder
1 tablespoon oil
¾ cup warm water
For the filling
250 gm boneless skinless chicken, cut into very small pieces (or chicken mince)
1 cup yellow lentils (toor or arhar dal), boiled and drained
1 large tomato, chopped
1 medium onion, finely chopped
1 teaspoon garlic ginger paste
½ teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon dry mango powder
2 tablespoons coriander powder
1 teaspoon garam masala
Salt to taste
Others
3 tablespoons onions, finely chopped
2 green chilies, chopped
1 teaspoon fresh coriander, chopped
1 teaspoon fresh mint, chopped
Make the dough: Mix the ingredients for the dough to make a soft workable dough. It should not be wet. If the water is too much, add some extra flour till the dough stops sticking to the hands and can be rolled. Keep aside for 20-25 minutes.
Make the filling: Heat oil in a pan. Add the garlic ginger paste, cumin seeds and onion till the onions begin to brown. Add the tomatoes and all the dry spices, along with ¼ cup of water. Cover and cook till the tomatoes are tender. Add then lentils and cook for another few minutes. Stir in the chicken pieces, along with another ¼ cup of water. Cover and cook on medium flame till the chicken is completely cooked. Open cover, and mash the chicken pieces into smaller sizes. Sauté on high flame till all the liquid has been soaked in. Remove from heat and cool.
Once cooled, chop any remaining chicken pieces finely (if you used boneless chicken instead of mince). Add in the “other” ingredients and mix well. Keep aside.
Put it all together: Make 3 inch rolls from the dough. Flatten in the center to make a cavity. Spoon 2 teaspoons of the chicken mixture and fill the cavity. Pull the dough from the sides to cover and seal the cavity so as to make a bundle with the mixture inside. Flatten and roll out into 6-7 inch rounds using a rolling pin. Do this with all the dough . Should make around 6-8 Paranthas.
Heat a pan. Cook the Paranthas on both sides with a little oil, till they turn slightly brown and crisp. Serve hot with yogurt and pickle. Slightly tedious, but worth the wait!

Bean & Sausage Rice on Baked Potato Cups

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“Whoever heard
Of rice in a cup neat,
Imitating the sweet
Cupcake treat,
Simple yet divine
With a flavor sane
Eat as a starter
Or make your meal main
Use leftovers
Or start from scratch
This will be one
Quick-to-go batch”
Ingredients
For the rice
1 cup white rice
1 cup boiled kidney beans
2 chicken sausages, sliced
2 tablespoons canned tomatoes
1 clove of garlic, crushed
1 teaspoon ginger, chopped
1 tablespoon onions, chopped
½ cup mixed peppers, chopped
½ cup frozen peas
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala
Salt & chili to taste
For the potato cups
1 potato, boiled
2 tablespoons flour
1 tablespoon cornflour
1 teaspoon olive oil
1 egg
Salt & pepper to taste
Method
Make the rice: Heat oil in a pan. Fry the onions, ginger and garlic till brown. Add the rice and stir till all the grains are fully coated with oil. Add the remaining ingredients, along with 1.5 cup of water and cover and cook on medium flame for 20 minutes. To check if done, see if the rice is fully cooked and all the water is dry. Cover and keep aside
Make the potato cups: Mix all the ingredients for the potato in a bowl, till well blended. The mixture should not be too sticky. If it is, add a little extra flour so the mixture is just dry enough to mold easily by hand.
Pre heat the oven to 200-degree C. Take a cupcake tray and grease it with butter, Take a tablespoon of the mixture and put it in each mould. Flatten it down to take the shape of the cup, with a small hollow in the center. Bake for 20 minutes until the cups have taken shape, are slightly crisp on the outside and come out easily from the mould.
Spoon a tablespoon of the rice mixture and make a ball out of it. Put it in the center of the potato cup, garnish with cilantro and serve!