Frozen Watermelon Spritzer

"I sink my teeth in, spit out the seeds black

Happiness in all it's glory, oh gee summer is back!

Juice it, eat it, mix in salad or freeze for fun

All the things I can do, to beat the cruel sun.

And it's healthy, oh boy the nutrition within

The juice that drips with each bite, keeps away all sin!

Filling, refreshing, a delicious snack of  choice

Love thy watermelon, says my inner voice...."

Watermelon is summer.

Crisp, juice & full of nutrition, it is not only a thirst quencher, but also an excellent cocktail mixer, hors d'oeuvre bite and 1-ingredient popsicle! Not convinced? Go ahead and try it for yourself....

Ingredients

1 medium watermelon

1 small cucumber

6-8 mint fresh leaves

Juice from 1/2 a lemon

Soda water

1 bottle of a light, crisp & fruity white wine (sauvignon blanc / pinot grigio)

A pinch of rock salt

Method

Cut 1/2 the watermelon into small 2-3" cubes and freeze in an ice tray for 5-6 hours. These, in itself, makes pretty delicious popsicles, so make sure you save some for the cocktail! Cut the remaining watermelon into larger pieces and keep aside.

Slice the cucumber in half, discard the seeds and cut into smaller pieces. Blend the cucumber together with 6-8 frozen watermelon cubes, bigger watermelon pieces, mint leaves & lemon juice. Pass through a sieve to discard any solids, and season with a pinch or two of rock salt.

When ready to serve, fill your flutes 1/2 way with white wine, top with the watermelon juice and finish it off with a splash of soda. Garnish with mint leaves and a couple of watermelon cubes - this not only keeps your drink chilled for longer, but also is quite a satisfying bite in the end.

There it is, summer in your mouth!

Tandoori Chicken Drumlets

“Chicken so tender

It melts right through,

With flavor & spices

Oh-so fool proof.

Baked or pan-fried

That’s your call,

But the taste takes you back

To that late-night tikka stall!

Munch away, no guilt

It has not much oil,

But superior in every way

From that [yawn] soup on the boil…”

Ingredients

6 chicken drumlets (skin on)

2 tablespoons full cream yogurt

6 cloves of garlic, finely crushed

2 teaspoons grated ginger

1 green chili, finely diced

½ teaspoon cumin powder

½ teaspoon red chili powder or paprika

1 heaped teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon cinnamon powder

¼ teaspoon turmeric powder

Juice from one lemon

Handful of fresh coriander , roughly chopped (leaves & stalk)

Salt to taste

Olive oil to cook

Wash the chicken pieces and pat try on a kitchen towel.

Mix all the ingredients for the marinade.  Rub the mix all over the chicken pieces, making sure you rub under the skin as well. Refrigerate overnight or for 6-8 hours.

To cook, you can follow either of the below.

Baking method

Pre heat the oven to 400 F. Grease a cookie sheet/ baking tray and line the drumlets, skin side down. Drizzle some olive oil over the pieces. Cover with aluminum foil and bake for 20 minutes. Remove cover, turn the drumlets skin side up, and bake for another 30 minutes, till the skin begins to brown.  Give it a quick 5-6 minute broil in the end to crisp the skin. Remove from the oven and let it rest covered for a few minutes.

Stove top method

Heat 2-3 teaspoons olive oil in a non stick pan. Once hot, line the drumlets skin side down (they should sizzle immediately!). Cover and cook for 8-10 minutes on medium flame. Turn the pieces around and cook for another 8-10 minutes or till full cooked. Remove cover, turn up heat to crisp up the skin. Remove from heat and let it rest covered for a few minutes

Serve hot with a dash of yogurt or sour cream and your favorite salad.

Leftover tip: Remove the meat from the bones and refrigerate for a second treat the next day! Can be turned into a delicious lettuce salad, chicken sandwiches, nacho cups or a topping on your favorite pilaf or biryani.

Spicy Corn Salad (Chaat)

“I walked streets

Of vendors full,

Frying & tossing

Aromas that pull..

A quick squeeze

For a perfected snack,

Spice, masalas & lemon

No flavors lack!

Chaat for family

Or when you’re lone,

A delicious memory

Re-created at home..”

Ingredients

2 cups frozen corn kernels

½ red pepper, finely chopped

½ green pepper, finely chopped

1 green chili, finely chopped (remove seeds if you don’t want it too fiery!)

1 cup cherry tomatoes, halved

Bunch of fresh mint, roughly chopped

Bunch of fresh coriander, roughly chopped (leaves & stalks)

2 tablespoons white vinegar

Juice of half a lemon

½ teaspoon paprika

½ teaspoon cumin powder

½ teaspoon chat masala (or dry mango powder)

Salt & pepper to taste

1 tablespoon light olive oil

Heat oil in a non-stick skillet. Add corn, salt & paprika and roast on high flame for 10-12 minutes, till the corn is tender and all the moisture has been absorbed. Continue to sauté till the corn kernels start turning brown. Remove from heat & cool completely. Once cooled, stir in the green chili, peppers & tomatoes. (make sure you don’t mix the vegetables when the corn is hot, or they’ll wilt & become mushy).

Put the mint, coriander, vinegar, lemon juice in a mortar and pound to make a chunky wet paste.

Once ready to serve, toss the corn in the vinegar mixture. Season with chat masala, cumin and pepper. Adjust salt & serve fresh.

Try this, and other delicious creations, at one of my upcoming dining experiences!

Chilled Raw Cucumber Soup

“Green juice green,

You’re bitter & mean,

I am moving on today

I never took to you anyway!

This drink so refreshing

Has given me wings,

As good as a sip can be

Oh! that hint of lemon sneaky.

It’s health in a gulp

With or without pulp,

Makes me hum a new tune

Come on, let’s drink up June..”

Ingredients

1 large cucumber

7-8 leaves of fresh mint

½ cup ice water

Juice of ½ lemon

¼ teaspoon cumin powder

¼ teaspoon dry mango powder

Pinch of fresh black pepper

Pinch of paprika

Salt to taste

Method

Wash the cucumber, with skin on, and slice into 2 halves. Scoop out the seeds & discard. Cut the remaining cucumber into smaller pieces and transfer to a blender. Add ½ cup iced water along with the mint leaves, and blend till smooth. Transfer to a strainer and separate the pulp from the juice. Skip this step if you prefer your soup to be chunky.

Mix the remaining ingredients into the juice, adjust salt and refrigerate for 15-20 minutes (or you can add an ice cube before serving). Serve chilled with a little dollop of yogurt or sour cream.

Notes:

- If you are straining the soup, don’t discard the pulp! You can use it in your raita (spiced Indian yogurt) or add it to your salad. It has much nutrient value that don’t deserve in the bin!

- Make it fancy by serving with little chunks of frozen watermelon. Not only does it keep it cold for longer, the watermelon adds a great flavor!

Sausage & Green Lentil Curry

“Green lentils with a kick

Taste-worthy of every lick

A stew for the cold

For the mighty & bold

Herbed & spiced

With vegetables diced

With crusty ol’ bread

For a yummy dinner spread!”

Ingredients

1 cup green lentils, boiled [don’t drain the liquid]

2 Italian chicken sausages, casing removed and crumbled/finely chopped

1 small red onion, sliced lengthwise

2 plum tomatoes, diced

½ cup carrots, diced

1 teaspoon fresh ginger, grated

3 cloves of garlic, minced

1 small green chili, finely chopped

1 bay leaf

1 dried red chili, broken in half

½ teaspoon cumin seeds

1 tablespoon coriander powder

1 teaspoon roasted cumin powder

¼ teaspoon turmeric powder

½ teaspoon garam masala

½ teaspoon red pepper flakes

4 tablespoons light olive oil

A small bunch of fresh coriander, roughly chopped

Salt to taste

Method

Heat oil in a non-stick skillet. Add cumin seeds, bay leaf & dried chili and cook for a minute. Add garlic, ginger, fresh green chili and cook till the garlic begins to brown. Stir in the onions along with a little salt. Cook till they turn translucent. Now add the tomatoes, along with remaining dry spices. Cook covered on a medium-low flame till the tomatoes are tender and oil begins to separate. Crush any big tomato chunks and add the sausage & carrots. Sauté till the chicken is fully cooked and then add lentils, ½ cup water & fresh coriander.  Cover and let it simmer for 15-20 minutes. Serve hot with a dash of cream / yogurt & warm crusty bread. Healthy, wholesome & absolutely delish!

Try this, and other scrumptious dishes at my upcoming dining experiences!

Baked Eggplant Fries

“Eggplant, what can I say

You’re my hero true,

I put you in pasta

Or curry for two.

You are filled with iron

And that I like,

You char & sizzle

And soak up spice!

Now you’ve taken on fries

In an avatar new,

I’m not a stalker

But I’m so in love with you!”

Ingredients

1 small eggplant, washed and cut into strips

2 tablespoons gram flour (besan)

1/2 teaspoon crushed black pepper

1/2 teaspoon cayenne pepper

2 teaspoons coriander powder

1 teaspoon dry mango powder (amchoor)

2 teaspoons chat masala (Indian mixed spice)

5 tablespoons + 1 tablespoon light olive oil

Salt to taste

Toss the eggplant with all the dry ingredients [except the chat masala] and 5 tablespoons of olive oil, till the pieces are evenly covered with flour. Line on a baking tray and sprinkle the remaining 1 tablespoon olive oil evenly across. Bake in a 400 F pre-heated oven for 20-25 minutes, turning once in between. The pieces will turn brown and crisp on the outside, but will remain slightly soft on the inside. Cool slightly [will crisp up more] and eat it all up with some Sriracha or garlic aioli. Quite yummy!

Apple Coconut Kheer (Pudding)

“Peeking from the leaves, looking as red as love,

They tempt me to be evil, and reach out to pluck.

Juicy & luscious, in my arms they lie,

Some I eat, some I save, for that oh-so-scrumptious pie!

But as I to my kitchen go, in pursuit of a treat mid-day,

I yearn to be creative, with my friends on the tray.

So I roll up my sleeves, and bring you this sweet,

That is just as much magic, as an apple on a tree…”

Ingredients

2 red apples, washed and grated

1 cup full-fat coconut milk

½ cup whole milk (optional)

½ cup water

1 teaspoon vegetable/coconut oil

1 teaspoon palm sugar, jaggery (shakkar/gud) or maple syrup (adjust to taste)

Heat oil in a deep-bottomed pan and add the grated apples. Cook stirring continuously till the apples become softer and most of the moisture has evaporated. Add the sweetener and cook for another 4-5 minutes till the sugar melts and apples soften further. They should start to get soft & pasty, almost like stewed apples. Now add the coconut milk and bring to a simmer. Continue to cook till the coconut milk has halved, and the apples are completely cooked. Now add the whole milk [optional] & water, and continue to cook on medium-low flame to bring to a second simmer. Let the mixture cook till it begins to thicken. Remove from heat, pour into serving dishes and chill for 1-2 hours. Sprinkle with cinnamon (or nuts) & serve chilled.

A gluten-free, sugar-free sweet treat that will make you wanting more!

Notes:

Cook the apples only in coconut milk & water for a delicious vegan/paleo version!

Apples naturally contain a fair bit of sugar, so add less sweetener in the beginning, and adjust to your liking towards the end.

Kale & Farro Fried Rice

“Farro is nutty

Farro loves spice,

It is my solution

To something other than rice.

Cooks in minutes

And blends in well,

Be it soup or curry

Or a bake so swell.

With a grainy bite

And a fragrance mellow,

I now turn everything

Into a version A-la-farro…”

Ingredients

1 cup Farro, cooked as per instructions on the packet [can be substituted with barley or brown rice]

2 cups kale leaves, roughly shredded

8-10 snow peas, halved

1 small red onion, sliced lengthwise

4 cloves of garlic, diced

½ teaspoon fresh ginger, grated

1 tablespoon light soy sauce

1 teaspoon Thai fish sauce

¼ teaspoon red pepper flakes

1 teaspoon sesame oil

2 tablespoons olive oil

Salt & pepper to taste

Heat sesame and olive oil in a non-stick pan. Keeping the heat to high, add the ginger, garlic and onions and sauté till the onions just turn transparent. Stir in the snow peas, farro and sauces and stir continuously till the farro is coated with the oil & sauces. Lastly add the kale, red pepper flakes, salt & pepper and continue to cook till the leaves just start to wilt – a quick couple of minutes. Remove from heat & serve hot. A quick, healthier alternative to fried rice packed with flavor and nutrients.

Notes:

• Add your choice of vegetables like red/green peppers, mushrooms, cabbage, asparagus etc. Leafy vegetables should be added with the kale, but hardier ones can go in with the farro.
• To include meat, simple add it before the farro, cook till tender, and then continue with the recipe.
• Add a few dashes of hot sauce if you cannot eat a meal without a kick.
• Love eggs? Fry one for the top!

Okra Lentil Curry

“Make a pledge, starting today,

To add a vegetable, to your lentils everyday.

Wholesome & tasty, it adds something new,

Without complicating, your daily stew.

Experiment to taste, peppers red or leaves green,

Chop em all up, so they can’t be seen.

I know you’ll love it, get ready to be surprised,

And worst case? just eat it with french fries!”

Ingredients

¾ cup yellow lentils (toor dal), soaked for 1 hour in warm water

1 plum tomato, diced

2 cloves of garlic, minced

½ teaspoon fresh ginger, crushed

1 small red onion, diced

1 cup okra, cut into 1 inch pieces

5-6 stalks of fresh coriander, stems removed and roughly chopped

1 dried red chili

½ teaspoon cumin seeds

½ teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon dry mango powder (amchoor)

¾ teaspoon garam masala

¼ teaspoon turmeric powder

½ teaspoon red chili powder (more if you want it spicy)

A pinch of asafetida (hing powder)

4 tablespoons olive oil

Salt to taste

Heat oil in a deep-bottomed pan. Add cumin seeds and wait for them to start spluttering. Add the garlic & ginger and sauté for a minute. Mix in the onions and cook till they turn translucent – a couple of minutes. Stir in the tomatoes, along with all the dry spices. Mix well, cover and cook on medium-low flame till tomatoes are soft & tender. Crush them well with a spatula and then add in the okra. Stir for a few minutes and stir in the lentils [you do not need to drain them]. Mix well and add approximately 4 cups of water. Turn heat to medium-high till the mixture comes to a boil. Then turn the heat down to medium and let it simmer for about 45 minutes-1 hour, till the lentils are soft and fully cooked [the time does depend on the quality of lentils and the hardness of water]. Continue to cook for 5-6 extra minutes till the consistency is thick and creamy. Sprinkle fresh coriander, remove from heat and serve hot with rotis, rice or bread.

Farro & Chickpea Risotto

"Creamy yet not, with a nutty bite

Wholesome yet flavorful, and a colorful sight.

Healthy too, for gluten there is none

Mix & match your veggies, have some fun!

With hints of spice, it craves the hunger

Ah! a warm welcome, on this day of thunder."

Ingredients

1 cup chickpea curry (recipe : either this or this. Leftovers from your favorite Indian take-out will do as well)

1/2 cup Farro, thoroughly rinsed

1 cup mixed vegetables (I used carrots, asparagus & red radish)

1/2 cup spinach leaves, washed and roughly chopped

2 teaspoons fresh coriander, finely chopped (for garnish)

3/4 cup low sodium vegetable stock (chicken/beef stock can be used as well)

1 teaspoon light olive oil

1/2 teaspoon cumin powder

1/4 teaspoon cayenne pepper

Salt, pepper to taste

Mix the Farro with the stock and bring to boil. Once it's half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, till most of the liquid has been absorbed by the Farro. Once done, remove from heat, cover and leave for another 5-6 minutes.

In the meantime, heat oil in a non stick skillet. Add the cup of veggies, along with the dry spices and saute for a quick 1-2 minutes, till they just begin to brown. Stir in the chickpea Farro cooked earlier and give it another quick stir. Finally add the spinach leaves and saute till they're just wilted. Garnish with chopped coriander and enjoy hot.

A delicious gluten-free & vegan weekday dinner!

White Chocolate & Cardamom Kheer (Rice Pudding)

“A gift from my kitchen

Straightforward & fast,

Wholesome, with spices

That’ll fill up your heart.

Call it comfort-ilicious

Or flavors in a bowl,

It’ll complete your meal

And warm up the soul..

Oh and did I mention

A boil is all it needs,

Simple to make, yet tasty?

Now that’s a recipe for keeps!”

Ingredients (serves 4)

2 cups whole milk

6 tablespoons white Basmati rice

3 green cardamoms, crushed

2 tablespoons brown sugar

6-8 pitted dates, hydrated & chopped

8-10 pieces of white chocolate

In a deep-bottomed pan, bring to boil the milk, cardamom & sugar. Once boiled, add the rice and cook on medium low flame so the mixture is just simmering. Continue to cook till the rice is soft and fully cooked. Turn heat to high and give it another boil to slightly thicken the kheer. [PS-At this stage, it’s already a delicious pudding and can be eaten as is. But the next step just adds a creamy twist to it..]. Discard any cardamom skin, and stir in the dates & white chocolate. Mix well till the chocolate is fully melted.

Chill for 2 hours & serve with a dash of cinnamon & caramel!

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.