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!

Chai Time : 3 Spiced Wonder Teas

 

 

 

“Spices to chai

Only flavor not add,

They do wonders

For the ongoing health fad.

From ginger to cloves

And cinnamon with honey,

The benefits of tea

Are worth every penny.

Drink it warm

Or beat that heat,

Nutrition in a cup

Isn’t that neat?”

 

 

 

 

 

1. Cardamom Black Milk Tea

Ingredients (makes 2 cups)

2 cups water

1 ½  cups whole milk

5 green cardamoms, crushed

2 teaspoons sugar

1 ½ teaspoons black tea leaf (I used Liptom Yellow Label)

 

Bring the water, tea leaves and cardamom to a boil. Once simmering, add the milk and let it simmer for 3-5 minutes, till you see a deep caramel color. Turn off heat, add sugar and leave covered for another minute. Strain and enjoy hot! A lovely winter day treat, enjoyed well with snacks like samosa variations or curried crackers.

2. Chilled Mint & Clove Tea

Ingredients (makes 2 cups)

2 ½ cups of water

1 mint tea bag (I used Twinnings)

8-10 fresh mint leaves

6 cloves, crushed

½ teaspoon brown sugar (optional)

Bring everything to boil in a deep pot. Cook till the quantity is down to 2 cups. Strain and refrigerate overnight in a class container. Garnish with fresh mint leaves before serving. A refreshing & slightly spicy drink for a hot summer day. Pairs well with spicy bites,pilafs, biryanis or simple curries.

3. Sugarfree Ginger & Dates Tea

Ingredients (makes 2 cups)

2 ½ cups of water

5 pitted dates, chopped

1 teaspoon fresh ginger, grated

¼ teaspoon cinnamon

¼ teaspoon fennel powder ½ teaspoon black tea leaves

 

Bring everything to boil in a deep pot. Cook till the quantity is down to 2 cups. Strain & serve immediately with a teaspoon of milk (optional). Also tastes wonderful the next day if chilled overnight. A naturally sweet & subtly caramel-flavored tea that is my favorite with desserts like parfaits, truffles, traditional milk sweets, seasonal cakes and even brownies!

EatWith 29. - A Dinner Recap

"I'll set a table

And invite you home,

And call other people

So you won't feel lone.

There will be food

And a unique sweet,

A casual way

To meet & greet.

People local

And from far away,

Eating around a table

With worries at bay.

Meal with a view

Does it not sound fun?

There is no catch

Ok..all except one.

You must listen

When I advice give,

And if I talk too much

You must forgive.

And at times other

Relax, unwind, enjoy,

Consider it a date

With a sort-of convoy.

Brunch, lunch, dinner

Or simple ol' tea,

Oh won't you...

Come EatWith me?"

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

London Coffee - Four Flavoured Finds

100% Unsponsored and Uncensored.

To me, no holiday is complete without three things - A run by the local waterside, meeting old friends and hunting down the local coffee spots. 

I was in London last week, and decided to spend 2 precious (and pleasantly gorgeous!) days in the city doing just that. I visited around 9 cafes, and was hopping with copious amounts of excitement and of course, caffeine. Below are my favorite four amongst them all - in no particular order of preference. 

And for those cringing their noses or shaking their heads, I know this is not a tapas or recipe post, but if you love coffee culture as much as I do, you would understand and ... forgive. 

I vouch I will never pull my own espresso. Some things are better left to the experts. 

1. Nude Espresso

My very first hit in London. I went there on recommendation of a friend, and it did not disappoint. With a black & red decor, the place boasts of comfort & a mystical charm. You can drink-in or take away to the SoHo park just opposite - if the sun is shining (as scarce as hen's teeth!) you would want to grab your cuppa, run as fast as you can, and drink to the brim in the greens. Their flat white is definitely worth trying! 

19 Soho Square, W1; nudeespresso.com

2. Tap Soho

This may not be of significance to you, but this is one of the only cafes in the city that offers free wifi. Now, believe me, that is as important as sunshine, specially in cities where both are hard to come by! Perched on a side street of the busy Oxford street, a black bicycle marks the entrance to this spacious joint buzzing with coffee addicts. With wooden benches and a toy truck passed from one table to the next scribbled with the wifi passcode, the coffee takes time to come, but is worth every seconds' wait. They even roast their beans on-site in a small room at the back! A great breakfast stop, with the Iced Latte doing what it does best - cool you off during the 2 whole days of the London summer. 
The Barista was so enterprising that he gave me a stamp card with an extra chop for being a New Yorker. Little did he know that he had me at "What can I get you today", for I had plans to come back the next day. I took it anyway. Cheeky.

193 Wardour Street, W1F; tapcoffee.co.uk

3. Kaffeine

True to it's name, this coffee house gives you a shot of what you yearn most in the mornings. Cosy & casual, with friendly Barista's who smile with utmost patience and answer the strangest of queries - from  coffee or drip courses to spots with free wifi or the origin of israeli couscous. Tried and tested. 

During lunch, the place is packed with inert office goers fighting for a boost - along with a range of fresh sandwiches and salads brought out from the basement kitchen. I even bought a bag of beans for a coffee-fanatic friend and he absolutely adored them. Grab a seat while you can, and turn the pages of a book over a simple Espresso or Latte. Bliss!

66 Great Titchfield St, W1; kaffeine.co.uk

4. Flat White

Contrary to the what the internet may say, in my opinion, their Cappuccinos are better than their Flat Whites. Of course, I tried both. 

Tucked away in the side streets of Chinatown, getting to this cafe was itself an experience. I walked a fair few side streets glaring at me with adult entertainment shops, only to miss this spot and walk past it twice (perhaps I was distracted?). The slim & tiny place was buzzing with locals and tourists alike at 7am! An obvious favorite amongst the early starters, I enjoyed talking to a few over my poison. By 830am, the place was just as empty as the cups that lay around. Strange? Not for me, I got a good spot to sit and enjoy my 2nd cuppa!

17 Berwick St, W1F; flatwhitecafe.com

So next time you're in London, skip the shopping, guards and grey moods. Pick up a book, find a spot and smell the roasting beans. Savour what London doesn't display on tourist maps - coffee and conversations. I promise you will go back for more. 

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. 

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.

Volunteering with Chef Jehangir Mehta & The WITS Annual Benefit (22April2013)

"Cutlery was out, tables were laid

People walked in, smiles were exchanged

Lights turned dim, room filled with noise

Photographer flashes, women with poise

Small bites many, vegetables dumplings with soy

Tastes & conversation, bites of joy

Amidst the buzz, auctions were sold

As the night progressed, stories were told

Chefs & children, food for thought

A night with a cause, well wishers sought

 Jazz for the ears, celebrities in sight

Eating & mingling, wishing goodnight

An experience for keeps, opportunity of gold

Just at hello, I was sold."

Last night I had the opportunity to volunteer with Iron Chef contestant, Chef Jehangir Mehta (chef & owner - Graffiti & Mehtaphor) at the WITS Annual Benefit Ball in Tribeca!

More than 40 restaurants volunteered tastings for charity that benefited the WITS organization - Wellness In The Schools. An organization that "inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools". Mehtaphor was one of the stalls, and Chef Jehangir wowed the crowd with his taste of asian fusion with the Vegetable Dumpling Chaat - a savory dish of mixed vegetable dumplings tossed in light chili soy, tomatoes, onions and finished with Indian sev (fried indian noodle snack) for a crunch. The plates disappeared faster than we could replace them, and  people did not quite want to say goodbye as they kept coming back for more. I, for one, can say I saw one distinguished guest relish at least 15 dumplings. Hey, no one's complaining, all's fair in the name of charity!

Some of the other features were reBar with a smooth tantalizing dish of cheesy polenta, truffle & salmon roe, Alice's Tea Cup with melt-in-the mouth mini red velvet cupcakes and pumpkin spice scones, Levain Bakery with a choice of gooey fudgy cookies, Ammirati Coffee & many many more. This was one night where I wish I could get a stomach for hire!

I was helping out so didn't take my camera to capture the buzz, beauty and bountiful food, but I did use my phone (thank god for technology) to capture some of the moments. 

The Delectable Dumpling Chaat

Atsuko-san (Chef Jehangir's lovely assistant) & Me

Some of the other delish food at the event

Chef Jehangir's Book- Mantra

One of the restaurants setting their table - gearing up for the crowd

All that hard work paid off - ended the night with a palatable plum sour & rum cocktail. Hello, purple!

The Team (from left) - Gee, Atsuko-san, Thomas, Chef Jehangir, Me & Christian.

Hurrah! to a great night, great people and of course some gorgeous food. 

Vanilla & Raspberry Cold Coffee

“Winter turns to spring

And white into color,

Bringing out those smiles

Stored specially for summer.

Sun kissed fruits

And playgrounds of noise,

Watch the fun, or join in

That’s just your choice.

Teasing with its looks

This drink so fresh,

Flirts with your mind

And plays with your dress.

Hot is out, iced becomes in

Droplets small, syrups new

Each sip from the straw

Creates a new born you.”

Ingredients

2 cups whole milk

7-8 espresso ice cubes

1 tablespoon brown sugar (adjust per taste)

2 teaspoons instant coffee (I used Nescafe)

2 tablespoons vanilla coffee creamer (or 1 teaspoon vanilla essence mixed in 2 tablespoon heavy cream)

¼ cup fresh raspberries

Put the milk, instant coffee powder, sugar, raspberries, vanilla and 1-2 espresso cubes in a blender and blend for a quick minute. Serve immediately in a tall glass filled with the remaining espresso cubes. Simple, and oh-so refreshing!

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

Baileys Quickies – Chocolate Mousse & Espresso Ice Cocktail

“If you’re lazy & you know it

Clap your hands,

If you want a dessert whipped as fast

As quicksand,

If you like shortcuts & recipes easy

Stand up please,

If you enjoy coffee, chocolate & indulgence

Say Irish cream,

If you grab your cake and to eat it too

You’re not a bore,

If you want to feel lost in magical taste,

Seek no more.”

I know I know. It's wrong to make mousse the short-hand way. It shows lack of skill and a shiftless attitude, not befitting someone who creates. Or cooks. But when it comes to that dreamy-whipped, patience-filled goodness, I get lazy. Believe it. Some things are better left to the experts, and when 'trick' recipes can taste as good, if not better, then everyone's a winner right? At least that's my philosophy.

So here are two very quick and 'cheat' recipes to make a great dessert-drink combo to end a perfect night. And perhaps a great compliment to my Tipsy dinner. Am I turning into an alcoholic?

I think I saw a nod.

Ingredients

For the mousse (adapted from this)

100 gm 70% dark chocolate (I used Lindt)

1 teaspoon sugar (optional- only use if you find 70% chocolate a bit bitter)

½ cup fresh orange juice, strained

¼ cup water

1 teaspoon orange extract/essence

6 tablespoons Baileys Irish cream

Vanilla ice cream, for serving

For the cocktail

½ cup espresso or strong instant coffee in ½ cup hot water

½ teaspoon brown sugar

Baileys Irish cream

Make the mousse

Fill a large bowl with ice and keep 4 ramekins ready.

In another (smaller bowl), mix the chocolate along with the orange juice, sugar and water and place it over simmering water (a water bath). Keep stirring till the chocolate has melted and is smooth and glossy. Take it off the heat and add the orange essence and baileys. Place the bowl immediately over the other one filled with ice, and whisk the mixture for 1 minute or so, just till it begins to thicken. Don’t over mix. Pour immediately into the ramekins and refrigerate for 2-3 hours. Serve with whipped cream or vanilla ice cream. Easy peasy japanesy…and seriously tasty!

Make the cocktail

Mix the espresso/coffee with sugar and freeze in an ice tray. Once frozen, put the espresso cubes in a freezer bag and crush to a fine dust. Fill a tall shot glass with the dust and slowly pour Baileys over it. Serve immediately. 

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!

Fooling the Barista: Fizz that Milk

"Oh coffee, I hail thee 

Awake and happy, you make me

But milk my friend, froths not

So I have to settle for cafe bought

But now I have a secret way

To get my fix with a home stay

Ready in minutes, effort close to none

Hear me milk, I finally won."

Ingredients

1/2 cup milk

1 shot of espresso or 1/3 cup instant coffee in hot water

Sugar to taste

Method

1. Heat the milk for 45 seconds
2. Pour it in a french press and work the press with smooth pumping movements till the milk is double its volume. Keep aside
3. Prepare your espresso, or if you don’t own a machine like me, mix 3/4 teaspoon of your favorite instant coffee in boiling water.
4. Tilt the cup and pour the frothed milk slowly from the side till the top
5. Top with the milk froth and dust with coffee or chocolate powder
6. Give yourself a pat on the back and enjoy!

Raspberry Mint Pimm-ellini

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“A splash of red

Swirls in the green,

It’s like December

With summer in-between.

Bubbles of sweet

Tangy with mint,

It’s the whole deal

Not just a hint.

Refreshing & cool

Snowman in my head,

I hear the bells ring

And hit the bed.”

Ingredients

1 bottle Champagne/Prosecco/Sparkling wine, chilled

1 cup fresh raspberries

½ cup mint leaves

½ cup Pimms

1 teaspoon honey

Sprite to taste

Ice cubes

Muddle the mint leaves with the raspberries and honey. Combine with ice and Pimms and shake it up well in a cocktail shaker. Pour into a martini glass, filling it 1/4^th. Top with bubbly and sprite. Garnish with mint  and raspberries and serve immediately! A pure heat cheater (and quite potent!)

Alternative: Freeze the drink, and then churn it in a blender to serve a smoothie version!

Peachberry Fizz

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The Bartender,

In his mixology glory

Tall handsome and slender.

And offers you a drink

A cocktail,

A blend of spirits in style

That he assures will not fail.

You pick up a fistful of berries

No thanks, you say,

You are a virgin girl

And prefer keeping it that way.”

Ingredients

1 black tea bag

1 teaspoon honey

4 fresh raspberries

2 cloves, crushed

1 teaspoon lemon juice

¼ glass soda

¼ glass iced peach tea

An orange slice for garnish

 In a cup, muddle the raspberries with the honey. Throw in the tea bag and top with hot water. Mix well and set aside to cool. In another glass, mix the peach tea with the cloves and lemon juice. Stir in the black tea and raspberry mixture (once cooled) and top with soda. Garnish with an orange slice. Refrigerate for an hour and serve chilled.

To make variations, you can experiment with different combinations of iced teas and berries

Sangria-in-a-skirt

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“Beat that heat

With a breeze of cool,

Dashes of fruit

Swimming in a pool.

Dribbles of thirst

Beading around the rim,

Crisp and light

Go on..drink it to the brim.”

 

Ingredients

1 bottle of dry white wine (750ml-1lt)

½ cup peach liqueur

1 cup peach ice tea

½ cup grapes, halved

½ cup strawberries, halved

2 peaches, sliced

½ pear, chopped

½ apple, chopped

¼ cup blueberries or rasberries

1 tablespoon lime juice

4 tablespoon brown sugar

(you can use whatever fruits you like, but make sure they are firm and not mushy as we don’t want them to blend into the wine and overpower it’s crispness)

Mix the fruits with the sugar, peach tea, lime juice and liqueur. Do not crush the fruits but toss them slightly so that they are fully coated. Let the mixture sit for 1 hour.

Add the wine, some ice cubes and mix well. Chill for at least 4 hours before serving. Top up with a little soda before serving for an added zing!

Apple Pear Martini

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“Across the room

Our eyes meet,

Senses grow alive, acute

And I walk over to greet.

‘I noticed, I desire, I must’

I coyly say,

So I take her martini

And walk away…“

Ingredients

½ fresh apple, chopped (leave the skin on)

½ fresh pear, chopped (leave the skin on)

1 teaspoon chopped mint leaves

1 cup iced green tea

1 tablespoon honey

1 shot or 25ml of vodka

4 cubes of ice

Put all the ingredients, except the vodka, in a blender and mix well till it forms a coarse smoothie. Remove and mix with vodka. Serve immediately.

You can leave out the alcohol for a virgin martini……but what’s the fun in that eh!

Indian Cappucino

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“Two sips of sunrise

As the day breaks,

A splash across the horizon

As the world wakes.

A moment bitter

Sweetened with all it’s worth,

Coffee must in fact be

My peace on earth”

1 teaspoon instant coffee powder (I used Nescafe)

1 teaspoon sugar

1/2 cup hot water
1/2 cup milk

Heat the milk and water in a saucepan till it just begins to simmer but not boil. Reduce heat and keep it warm at this temperature. 
Mix the coffee and sugar. Add 1 teaspoon of the milk-water mixture to this and beat it fast for 5-10 minutes. It will change color to light brown and become pasty like batter. Pour the warm milk over this and fill to the brim. Delightfully simple and a complete indulgence!