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.

October on a Plate : A Photo Essay

"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!

29. Let's Lunch Event - EatWith Your Eyes

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!

The Vegetarian Entourage : Swedish Dinner Två!

"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

"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!

Carrot Milk Pudding Parfait

“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!

Recipe Recap : 10 Easy-To-Do Desserts

Food is easy. It's the dessert that gets me thinking. 

Like me, many others find it hard to think of that perfect end to a meal. Specially when you're entertaining. So here is a quick round up of 10 of my quick, delicious and easy-to-do sweet treats. 

It's never too late to impress the neighbors. Vote for your favorite via comments!

1. Masala Chai Cookies - Tea & treat in one, this can be eaten as a snack or crushed with some ice cream for that after-dinner craving. 

2. Almond Coconut Macaroons - Sooo easy to do, ready in minutes and perfectly satisfying. You will forget about store-bought (read full of preservatives!) macaroons once you have tried these.

3. Eggless Raspberry Tiramisu - For the no-egg no-bake give-me-something-simple-to-do recipe fans! Full of mingling flavors, this dessert ages with time. You will find it best when it's about to get over, so always make one in reserve!

4. Cardamom Semolina Halwa Truffles - A twist on the old classic - sooji halwa! A buttery bite coated with coconut, this is my favorite mid-day pop in. I may eat 8 of them but at least I don't eat a whole bowl. And yes, I find comfort in that.

5. Pomegranate & Blueberry Kheer - Dressed in colors, this incorporates the summer fruits like no other. Oil free and refreshing, I find it a good alternative to the regular go-to chocolate desserts.

6. Maple & Walnut Cake - Sugar free sweets can be tough, specially when I prefer not to use artificial sweeteners  But this was a winner. Maple syrup has an earthy and deeply caramel tone that works amazingly in cake. Don't believe me? Well, give it a bake.

7. Toasted Coconut Ladoos - Coconut mmmm...Easy and clean to serve, this will appeal to the Bounty lovers! Sprinkle with some chocolate sauce and nuts to make it indulgent - if you're into that sort of thing that is. 

8. Mini Coffee Cupcakes w/ Walnut Crumble - I saved this for HuffPost. People say baking is an art. I call it a miracle. I made these in under 30 minutes, and without much attention to measures, they came out preciously edible. My aunt vouches for these, so if you don't like the recipe, you need to hunt her down. I am but the cook. 

9. Caramel Bread Pudding - A one-pot whip up, this is a great way to use excess bread lying around the house. Keep it low on the sweet, and you can also have it for breakfast!

10. Carrot Halwa Parfait - Recipe coming soon up now! A favorite of mine that I use for many events, it is simple and delectable. Not to mention low-fat! Promise it will not disappoint.

Indian Tapas with EatWith

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

Almond Coconut Macaroons : The Easy-Peasy Bake

“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.

Maple Syrup & Honey Walnut Cake

"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...

Castello Moments - A Tale of 3 Cheeses

SPONSORED POST

I'm cheesed. It's been one hell of a satisfying month. 

With the samples I received from Castello Moments, namely the nutty Classic, melting Weissbier and the rich Hirten, I have been making mouth-watering, dream-worthy goodies all month long. My waistline might be complaining, but the head isn't listening. All's fair in food & cheese I say.

From a cheesy twist to the classic Indian dhokla to an everyday Pasta dinner, cheese does make the world a slightly better place to live in. We also had some friends over for a wine and cheese gathering, and made little cheese & vegetable fritter appetizers (recipe to be up soon) to go along. Wine with cheese, and more cheese. How could it go wrong! It was rather hard to share the cheeses I have to admit, but I suppose it had to be done. I also recently met with an accident and was on bed-rest for a week with a head injury. I somehow never thought that the doctor would recommend eating cheese for concussions. Ok, I exaggerate, but I just needed an excuse to keep me going. And a Castello Moments adaptation on these Gougeres did wonders for my recovery! Made me question - Is there anything you can't make with cheese?? I can confidently say, No.

And while the 29. kitchen has been bubbling with melting moments, my fellow bloggers have had their own share of fun and experimentation. Click on the links below for some exciting recipes, cheesy substitutions, intriguing ideas, random musings and more.

And while you read, don't forget to make yourself that perfect Castello Moments grilled cheese to go along...

1. Potato Gratin from Lemon-Sugar
2. Savory Cheese Crackers from An Edible Mosaic
3. Cheese Tasting & Pairing from Girli Chef
4. Spinach & Cheese Bake from The Village Cook
5. Cheese Inspiration & Recipes from Taste Food Blog
6. Cauliflower-Au-Gratin from Foodie Fiasco
7. Cheese Cookies from Funand Food Cafe
8. Three Cheese Flatbread from Itsybitsy Foodies
9. German Picnic Salad from Daring Gourmet
10. Roasted Sausages & Summer Veg with Garden Fresh Pesto from My Humble Kitchen
11. Wine & Cheese Pairing 101 from The Roasted Root
12. Four Creative Crostinis from Shared Appetite
13. Cheese Ice Cream and a Cheesfest from The Colors of Indian Cooking
14. Cheesy Grits, Shrimp Tacos w/ Classic Castello and Tomato Crostini from 30a Eats
15. Cheese Platter Perfection from Cooking with the Books
16. Lemon Artichoke Pesto Pasta from Anecdotes And Apples
17. Chive Chili Cheese Souffle from Camille
18. Brocolli & Red Onion Quesadillas from Cooking Westchester
19. Paignets from From Brazil to You
20. Cheese Souffle from Home Made Delish
21. Alpine Pizza from Fritos and Foie Gras
22. The Gooey Affair from The B Critic
23. Gougeres from Blogging Over Thyme
24. Beer Cheese Pairing from Kitchenette Blog
25. Braised Short Rib French Onion Soup from Sea Weed & Sassafras
26. Cheese & Caramelized Onion Biscuits from Chef Karolina
27. Wine Tasting, Toas-tite Grilled Cheese, Chicken Couscous and Truffle Mac&Cheese from Where and What in the World
28. Roasted Garlic Beer & Cheese Dip from Lizzy Pancakes

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

Pomegranate & Blueberry Kheer (Rice Pudding)

“Ribbons of red

In pure white,

A dash of color

In plain sight,

A subtle tartness

With bite sweet,

Feeling of comfort

In a mid-week treat,

Like lightening it strikes

Fresh & cool,

Take a spoonful

And wipe that drool..”

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

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

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

Ingredients

For the kheer

3 cups whole milk

3 tablespoons rice, washed

5 tablespoons brown sugar (or adjust to taste)

¼ teaspoon vanilla essence

2 tablespoons fresh cream

For the fruit coulis

½ cup fresh pomegranate seeds

½ cup fresh blueberries

3 tablespoons brown sugar

1 cup water

Make the kheer

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

Make the coulis

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

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

Sugar-free Strawberry & Coconut Brownies

“I don’t like sugar

But I like my fruit,

Flour makes me itch

So wholewheat’s my loot,

Honey makes me warm

And coconut too,

So I mix them up

For a concoction new,

Moist and comforting

I give the batter a lick,

It may not be chocolate

But it’s a healthier pick,

Thus begins the day

With fruit, grains & fun,

Breakfast or dessert?

Use your imagination..”

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

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

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

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

Ingredients

2 cups fresh strawberries, diced

½ cup coconut flakes + 2 tablespoons for dusting

6 tablespoons butter

2 eggs

½ cup olive oil

½ teaspoon vanilla essence

¼ cup whole milk

4 tablespoons honey

¾ cup ground jaggery

¾ cup whole-wheat flour

A pinch of salt

Pre heat the oven to 375 F.

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

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

Cut into squares and enjoy fresh. 

Coffee Mishti Doi (Caramelized Sweet Yogurt)

“When I was little

My mother told me,

Be strong, be independent

And the world will see.

When everything seems evil

Don’t be afraid,

Open your mind and,

Fear with victory will trade.

If the world bends its ways

Keep your head high,

‘Ekla Cholo’- walk alone

And trouble will stay at nigh.

Her words, her food

Her songs, her strength unseen,

Brought me this dish

And will forever inspire me...”

Love you Mom.

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

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

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

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

Ingredients

2 cups whole milk

2 teaspoons instant coffee powder (I used Nescafe)

1 tablespoon + 1 teaspoon brown sugar

2 tablespoons plain yogurt (culture or jamun)

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

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

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

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

Banana & Chocolate Whoopie Cakes

“A hint of banana,

With chocolate smooth,

Moisture that rolls

From tooth to tooth.

Black & white

The cream at the seam,

Oozes at each bite

Takes you to a dream.

Breakfast or dessert

Eat solo, or share,

Eat it all day

For all I care!”

Ingredients

For the cakes

1 overripe banana, mashed

1 large egg

100 gm dark chocolate

½ cup brown sugar (adjust to taste)

½ cup olive oil

2 tablespoons greek yogurt

½ cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon vanilla essence

A pinch of salt

Others

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

1 small banana, sliced

Drinking chocolate powder, for dusting

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

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

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

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

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

Cardamom Semolina Halwa Truffles

“A sweet so Indian

With a tweak & mix,

Are these truffles

Or are your eyes playing tricks?

Slightly sweet

Not a sugar rush today,

But these bites luscious

Are satisfying in every way!”

Ingredients

1 stick (113 gm) unsalted butter

¾ cup fine semolina

½ cup brown sugar

¾ cup whole milk

2-3 pieces of cardamom, crushed

Coconut flakes to coat

Mix the milk, cardamom and sugar and keep aside.

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

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

A delicious and super easy bite sized treat!

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

"Glasses with name tags

And a table of treats,

Chatter and laughter

And art with bolly beats,

Colors and charisma

The room had it all,

Some ate, some drank

But each had a ball,

Merengue to Desi tunes

Trips over many a feet,

Spice and sweetness

Where twirls and taste meet,

Friday had come for real

And we welcomed this weekend,

With 29, Soul salsa and

Fifteen hungry friends..."

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

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

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

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

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

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

The menu consisted of:

Savory

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

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

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

Sweet

Assorted Indian Truffles

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

2. Cardamom Semolina Halwa: recipe here

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

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

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

Pineapple & Ginger Tea Mini Cupcakes

“Like being on a beach

With pina colada in hand,

Celebrating the sun

And the warm, golden sand.

Like sitting with your feet up

In freedom, on a watery bay,

This bite-sized cupcake

Is essentially a holiday!

Like sipping afternoon tea

With sweet gingery spice,

Clearing all your worries

Making the world seem nice.

Like taking the day off

From a schedule insane,

You think it’s a phase

But life will never be the same...”

Ingredients (makes 24 mini cupcakes)

For the cupcakes

4 tablespoons unsalted butter

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

3/4 cup whole wheat flour

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

2 teaspoon grated fresh ginger

1 tsp baking powder

2 tbsp whole milk

1 egg

1 tbsp Indian black tea

½ teaspoon vanilla essence

Pinch of salt

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

½ cup heavy cream

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

½ cup canned pineapple pieces

Pre heat the oven to 375 degree F.

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

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

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

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

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

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

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

Quinoa, Banana & Coconut Kheer (Pudding)

“The goodness of bananas

With creamy coconuts,

This comfort in a bowl

Leaves no scope for buts.

Works warm or cold

With a berry-licious bite,

All the comfort of pudding

Without those pants getting tight!

The earthiness of grains

Completes that evening meal,

Dessert, and health too?

Now that’s a real steal.”

 

Ingredients

3 tablespoons quinoa, thoroughly washed

1 cup whole milk

1/2 cup coconut milk

2 tablespoons brown sugar

1 green cardamom, crushed

1/2 banana, peeled & mashed

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

 

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

 

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

 

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

 

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