"Herbs" Dal meant nothing to me till a few months ago, when I made a simple spinach lentil curry and my husband says "Oh, this reminds me of our Herbs Dal". Being of South African Indian origin, my husband's foodie language is sometimes just as confusing as their mixed culture, so I decided to dig deeper. I discovered that Indians households in SA make a version of spinach lentils with a bunch of mixed greens & sour leaves. I couldn't exactly find all the 'herbs' they used, so decided to make my version with a few favourite seasonal greens.
Read MoreCucumber 'Noodle' Salad
When I served this at one of my events, I really didn't expect for people to ask me the recipe. Had the plain ol' cucumber salad cut un-laboriously for every childhood meal, suddenly become mainstream? Or was it that in an effort to appreciate complicated food, one had forgotten how simplicity tastes? Either way, I couldn't help but remember those summer days when mum used to serve this alongside a Rajma (kidney bean curry) Chawal night, and we always tried not to look at it (as though it would magically disappear!) - not that we didn't like it, but as kids, who wanted to have anything green!
Read MoreCurried Beetroot & Lentil Soup Shots
Did you know beetroot leaves are edible? Yes sir! The young ones can be eaten raw, and as they get older it is advisable to cook/sauté them as you would do with spinach. Packed with vitamins and other nutrients, 1 medium beetroot – leaf, stalk & root et all helps boost immunity, fight infections, lower blood pressure and increase red blood cells. Aren’t those enough reasons to add it to your next meal?
And if you cook it like I did, you won’t care how healthy it is. You’ll just want more.
Read MoreAsparagus Poha
“A desi breakfast staple, goes mainstream this spring,
With asparagus for an oomph, I create this seasonal fling.
Humble and easy, this flattened cousin of rice,
Is ready in minutes, and bears nearly no vice.
Cook up for a weeknight, oh you’ll do so on repeat,
After you taste the magic, once you sit down to eat..”
Read MoreWest Elm Pop-Up : A Dinner Recap
The idea was born, the time came, and just as quickly, it was all over. But not for nothing.
Two months of hard work paid off last night, when 29. hosted it's first ever Supperclub dinner inside the West Elm Chelsea home-store in New York! 15 guests were treated to, apart from my non-stop banter, a tasting menu inspired by Indian cuisine. The story behind it all? What is 'home' to me. Oh, and if it's not already hard enough playing host + chef, I was also trying to be the event photographer!
Read MoreAmaranth Nutella Kheer w/ Persimmon
Ever since I can remember, I have disliked persimmons. What a way to start a recipe right? I know.
It's the classic tale of something I used to love as a child, probably overdosed on one season, and swore never to touch it again. It's amazing how memories remain embedded in your brain, enough to not want to taste that fruit/dish again, even though over time you forget why you disliked it in the first place. Such has been my relationship with this bright peach fruit - one of mysterious aversion.
Read MoreFarro 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…”
Read MoreGoodbye 2014 : A Food Photo Essay
It's the 29th! What better a date than this to recap the 29. endeavors in 2014.
2014 was a special year for me. I completed my first full year as a chef. Yay! Swapping careers took a while, and despite the many times when I questioned the decision, I am happy to report that I am indeed exhilarated. This year was about growth, learning, accomplishments, partnerships and tiny milestones that mean a lot, yet keep me humble. The only drawback of being your own boss is that there is no team to throw a holiday party with! But I'd like to believe that I'm in part celebrating with hundreds of new friends I made in 2014. Wherever in the world they might be. (Are you listening folks?)
Read MoreSpinach, Celery & Coriander Masala Soup
Soup - people love it or hate it. But given the ease and practically no-recipe for coming up with these concoctions (not to mention the health factor!), I had to put this recipe up.
I was waiting for a cousin to come home for dinner. She had been on a vacation, and I wanted to give her something healthy to eat after all the junk on the road. At the same time, I wanted to empty my refrigerator before I left for holiday [chuckle!]. That combination, my friends, turned out to be pretty magical. I pulled out everything from my vegetable tray and created this recipe as I went along. The music definitely helped ;). With bold Indian flavors, a hint of spice & all the 'green' from the veggies, this bowl of deliciousness was too tempting to pass on while I worked on the photos. Honestly, I didn't expect it turn out as good! Slurp.
Read MoreBeet Salad w/ Bengali Grape Chutney
"The fault was mine, I'd held it wrong
Made an incision, while humming that song,
And it bled and bled, all over the counter it bled
Luscious, sweet, a river of red,
There was no turning back, the damage had been done
It was now in two, once a wholesome one,
I sighed, someone had to pay for this pain
So I tossed it all up, and created a salad insane!"
Read MoreQuinoa Poha
Anyone who has grown up in Norther India has come to love Poha - that light & easy breakfast dish traditionally made with flattened rice. But what's the fun in traditional! Here is my version with quinoa - full of flavor, pretty healthy and completely vegan/GF.
Read MoreWatermelon & Cucumber Chaat (Salad)
"I know I know, summer is over, but can't we celebrate anyway?
Slurp, crunch, savor, the red we love all May...
Spiced like the streets, on a scorching Indian afternoon
It's like those childhood treats, during holidays in June
July has come & gone, and Autumn is taking over the sun
So we'll hold on to the warmth, in this little glass of yum.."
Ingredients
1/2 watermelon, cut into cubes or rounds (using a melon baller)
2 large cucumbers, de-seeded, peeled and cut into 1inch pieces
Juice from 1 lemon
Handful of fresh coriander, finely chopped (the more the better!)
12-15 fresh mint leaves, finely chopped
1 teaspoon black/rock salt
1/4 teaspoon paprika or chili powder
1/4 teaspoon dry mango powder
1/2 teaspoon roasted cumin powder
Salt to taste
Mix the watermelon, cucumber, coriander & mint and chill for 30 mins. When ready to serve, toss with lemon juice and spices. Eat fresh. A quick, simple, super healthy spiced fruit salad that will change the way you see watermelon!
Roasted Carrot Salad
"Fall is warm, fall has a chill
It's sometimes green, with an orange frill,
With pumpkins & carrots, everywhere
Halloween, and scary faces that stare,
It's comfort, before winter sets
The last of picnics, on a grassy bed,
But what remains, is the food affair
So lets celebrate, like we don't care!"
Fall is orange. And lovely. But the cool evening breeze reminds me that winter is approaching, and makes me crave all things warm. Not hot, just warm. This salad, with the sweetness & warmth of fresh roasted carrots and a drizzle of chilled yogurt is my perfect fall dinner (or snack if you may!). The combination of warm with a cool is like the weather itself. And the flavors, ah the flavors were a match meant to be eaten. Trust you me, and give it a try. What've you got to lose (other than a plateful of carrots I suppose!?)
Ingredients
For the dressing
1/2 cup plain yogurt
1/2 cup mint leaves
Few stalks of coriander
1 small clove of garlic
Juice from 1/2 lemon
1/4 teaspoon paprika or red chili powder
2 tablespoons olive oil
Pinch of sugar
Salt to taste
For the Salad
1 bunch of carrots, cleaned and sliced
1 tablespoon olive oil
2 stalks of spring onion, chopped
1/2 teaspoon cumin powder
1/2 teaspoon chat masala [indian mixed spice]
2 tablespoons fresh coriander leaves, roughly chopped
Salt to taste
Make the Dressing
Mix all ingredients for the dressing, except the yogurt, with 1/4 cup water and blend in a mixer. Add the oil, a tablespoon at a time, and blend till you get a smooth-ish chutney. A few chunks are ok! Meanwhile whip the yogurt till smooth and creamy. Add the chutney with the yogurt, a few teaspoons at a time, till you have a light green color. Adjust salt & refrigerate for at least 2 hours.
Roast the carrots
Heat oil in a flat non-stick pan. Once hot, add cumin powder and mix for a few seconds. Stir in the carrots and turn heat to high. Let the carrot brown on the underside, and then give them a quick toss. Finally add salt, chat masala and spring onions, mix and remove from heat. Cool slightly.
Serve the warm roasted carrots with chilled yogurt dressing & a sprinkle of fresh coriander.
Roasted Chickpea Salad w/ Tamarind Vinaigrette
"Light & hearty, perfect for fall
Serve as a salad, or simply eat it all
The tang, that replicates flavors of the street
Busy, noisy, with a crowd of Indians at your feet!
An everyday snack, or Chaat as it's popularly known
Oh, for this how many miles I have flown!
Now right at home, I have a healthier clone
Though, I will still jump on a chance to go back home..."
Ingredients
For the Salad
2 cups boiled chickpeas, liquid drained
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1 small red onion. diced
1 green chili, finely chopped
2 tablespoons olive oil
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon dry mango powder
1/4 teaspoon red chili powder
1/4 teaspoon fennel seeds
2-3 stalks of fresh coriander, finely chopped
Salt & pepper to taste
For the Dressing
2 tablespoons Tamarind chutney (available in all Indian grocery stores)
Juice of 1/2 a lemon
Bunch of coriander (leaves + stem), finely chopped
1 tablepoon light olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin powder
Salt to taste
Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.
Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.
Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.
A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.
Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!
Raw Grape and Ginger Soup
"Grapes are a favorite, and not only as wine,
I love them as a snack, natural & fine
Sweet as Fall, they create a soup swell
Raw, vegan, glutenfree, and sugar-free as well!
Just blend it all up, with spices favorite few
Leave it to chill, and there's a recipe new
Not complicated, doesn't take all your time free
Delicious & easy, as easy as cooking can be!"
Ingredients
1 pound seedless green grapes
1 inch piece of fresh ginger
Juice of 1/2 a lemon
6-8 fresh mint leaves
1/4 teaspoon paprika/chili powder (adjust to taste)
1/4 teaspoon black salt/rock salt
1/4 teaspoon cumin powder
1/4 teaspoon cumin seeds
1/4 teaspoon cracked black pepper
Pinch of salt
Wash the grapes and remove from stem. Put in a blender along with ginger, lemon juice & mint. Blend till smooth. Stir in all the dry spices (adjust seasoning to taste) and refrigerate for 2-4 hours. Serve chilled.
Yes, that's it!
A refreshing, raw and uber healthy soup to accompany your fall table.
Fresh Peach Rasam
“I love biting into a ripe peach
That smells of summer, and the beach,
With juices that trickle down the chin
As I bend over the kitchen sink.
I eat one, then two, then three
And wish I had a peach tree,
I’d then dip them in syrup, bake a pie
Blend into a smoothie, or try in chai
Make chutney, perhaps pickle a few
Brew up this rasam, and serve to you!”
Ingredients
4 ripe peaches - peeled, de-seeded and quartered
½ teaspoon mustard seeds
1 tablespoon olive oil
¼ teaspoon red chili flakes or paprika
½ teaspoon roasted cumin powder
½ teaspoon dry mango powder
¼ teaspoon black/rock salt
Pinch of salt
Sugar to taste (only if the peaches are not sweet enough)
2-3 mint leaves, roughly torn
Blend the peaches with ½ cup water.
Heat oil in a pan. Add the mustard seeds and cook till they begin to splutter. Stir in all the dry spices, mint leaves and peach puree. Bring to a slight simmer & remove from heat immediately. Adjust sugar/seasoning and refrigerate overnight. Serve chilled.
Dinner Under The Bridges - A PopUp Picnic
"It's September! see what a season brings, a cooling breeze, and your heart does sing
Changes to the plate, and that sullen mood, it's time to reconnect with your food
Take a gamble, give a new cuisine a try, perhaps a spiced fritter in lieu of that french fry?
Whatever you dare, it'll be oh-so neat, for there will be new storytellers you'll meet
There is magic on a table that shares, moments of unparalleled freedom from worldly cares
So eat, smile, give a compliment or two...nothing like happiness from a taste new!
When you're done, take a look around, count the new friends you just found
Wasn't this as simple as just being you? and that my friends, is a dining experience true!"
You know those weeks when you wake up everyday and something seems to go wrong? This, is definitely NOT it. This week I feel elated, accomplished and pretty exhausted. Go on, ask me why.
On Wednesday, in a collaboration with Komeeda NYC, I hosted a popup picnic dinner under the Brooklyn & Manhattan Bridges. The setting was perfect, the wind was on our side, the sunset gleaned brighter than usual and along with my wonderful co-host, the guests were just the kind of bunch you want to spend a random NYC Wednesday evening with. In short, it was magical. And I was so glad to be a part of creating it all.
In a true 29. style, the meal consisted of a 5-course indian inspired menu. The guests were welcomed with mini spicy rice frittata bites smothered in mint yogurt and curried eggplant toasties. Not a bad way to begin eh? While they said their hellos, got to know each other, and prepared for the surprise that awaited, we lit some candles, spread out the cushions and worked our way to the highlight of the day - the dinner.
As the sun set over the Brooklyn & Manhattan bridges, our popup came to life. The courses, seasonal, balanced and apparently scrumptious (duh!), started with a raw Chilled Green Grape Soup with with mint, ginger & spices. A roasted Chickpea Chaat in a tangy tamarind vinaigrette colored the plates next. Then came the Fishcake Sliders - my personal favorite - and complementing it was a little game to keep our guests in the spirit (and occupied while I plated the next course!). The fourth and final savory course was a trio of Turmeric Pilaf, Masala Chicken & Spiced Lentil Broth. I had to respect the carrot season so the dessert was one of my regulars, Carrot Halwa drizzled with gooey homemade burnt sugar caramel & coconut dust. (Mmm, I might have some leftovers as I type..)
Needless to say I had fun. And as I leave with you with a more visuals of an event that we would've loved to meet you at, a BIG shout out to all those who came! Especially my collaborator-in-crime and the brain behind Komeeda, Jabber, and our shutter-eye for the evening, Felix, who's photos reflect the very essence of the event! (Check out his photography at Cooperfield Weddings)
Oh, and there is much more where this came from. 'Nuff said. Watch this space!
Maple Yogurt w/ Cinnamon Ginger Plum Compote
"Red fiery red, swirled with white
Like ribbons of energy, in a dark lifeless night..
A burst of flavor, tart, sweet & spice
Your go to snack, when dessert doesn't suffice.
Quick to whip up, pleases the mid day munch
A luscious splash, and a recipe emerging from a hunch!"
Ingredients
2 ripe plums, pitted and chopped into pieces
3 tablespoons brown sugar
1 teaspoon fresh ginger, grated
1/4 teaspoon cinnamon powder
1/2 teaspoon vanilla essence
1 cup thick yogurt (greek or otherwise)
2 teaspoons dark maple syrup
Heat a non stick pan. Add sugar, along with 3 tablespoons water and allow the sugar to melt. Once melted, add the ginger and cook for a few minutes. Stir in the plums, cinnamon & vanilla essence. Cover and cook on medium flame till plums are tender.
Turn heat to high, and mash the pulp with a spoon. Continue cooking till most of the liquid is absorbed and you get a jam like consistency - but don't let it get too thick. Remove from heat and cool.
Mix the yogurt & maple syrup till smooth & creamy. Add a dollop of the compote in a tall glass, followed by the yogurt. Refrigerate for 2 hours & serve cold.
A creamy, low fat dessert with hints of summer fruit & spice!
Summer Popsicles
“Oh how I love summer, it’s sun & swings
The chime of the truck, when ice-cream vendors’ sing
A lick of flavor, as it drips down my elbow
That treat I get, for every finished chore
Red, yellow, green, a flavor for every color I know
But mummy says, she can make many many more..
So this fall, I’ll keep the warmth in my heart
With a freezer full of popsicles, sweet, spicy and tart!”
Popsicles - a chef's way of preserving summer.
Fall is on it's way. And before you know it, all the colors around us will fade into brown. A beautiful brown. But nevertheless, brown. So this year I have decided to keep my warm fuzzy memories of summer in frozen treats!
There are a million ways to make popsicles. And most too-easy-to-need-a-recipe. Take a drink you like, and freeze it. Seriously. But then you can get fancy, without making it too complicated, and here are some of the lickingly-delish combinations I tried this season.
A classic combination, with a little twist. One of my favorites!
Banana, Coconut & Burnt Sugar
2 bananas, cut into pieces
½ cup whole milk
2 teaspoons burnt sugar, palm sugar or thick caramel
2 tablespoons coconut flakes
Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.
For those who like a kick, even in their iced treats!
Mango Paprika & Lime
1 large mango (more ripe the better)
1 teaspoon lemon juice
¼ teaspoon smoked paprika
1 teaspoon sugar (or to taste) – only if the mango isn’t sweet enough.
Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.
The tartness of red cherries with cream is a match made in heaven. Oh, and it creates such a beautiful color!
Red Cherry & Cream
1 cup fresh cherries, pitted
½ cup whipping cream
¼ cup whole milk
2 tablespoons maple syrup
2 tablespoons brown sugar (more if the cherries are sour)
Blend the cherries, maple syrup & sugar till smooth. Add a few teaspoons of water if required. Add the milk and give it a few more pulses.
Whip the cream till soft peaks form. Fold the cream into the cherry mixture till smooth. Don’t over mix or the cherries might curdle the cream. Put into moulds and freeze for 6-8 hours or overnight.
Too hot to drink your chai? Well you can lick on it instead.
Masala Chai
½ cup heavy whipping cream
2 green cardamom pods
3 cloves
½ teaspoon fennel seeds
1 teaspoon fresh ginger, grated
2 teaspoons black tea leaves
¼ cup water
2 teaspoons sugar (or more – depends how sweet you like your tea!)
Crush the cardamom, cloves & fennel coarsely in a grinder (you can also do with a mortar & pestle). Mix the cream, milk & water and bring to a simmer – do not let it boil or the cream might curdle. Add the tea leaves, crushed spices and sugar and simmer for a few minutes till you get a golden brown color. Remove from heat and cool the mixture a little. Stir in the ginger and bring to a second simmer. Adjust sweetness and strain into moulds. Freeze for 6-8 hours or overnight.
Summer Story - A Photo Essay
Every summer has a story. Mine is soaked in spice, color & laughter.
Yes, it may not be over, but the end of warm months is nigh. And before I go on holiday, I want to leave you with glimpses of some of my past dinners. The flowers, berries, sunny days and sweet compliments sure inspired me to roll out one event after another. And with that came many a new dish. Some good, some amazing and those that just got by. But each plate was a learning experience.
"It starts with the lists, grueling with many a slip...
On to the little wins, that welcome the guests as they step in...
I might be the host of the night, but it's the food that steals the show at every bite
And sometimes I am caught in a moment deep, or a note that makes me weep!
And when the sweet does come into sight, you gotta see the guest's plight!
Hopeful, happy or just hungry, whatever your emotional yearning may be
Don't wait for a friend or two, come join my table already will you!"