Masala Gobi (Cauliflower) 'Pizza'

“I love cauliflower

And have no shame,

The fragrance itself

Makes me insane,

So I go around creating

Versions of it,

That may be simple

But take some wit,

Bake or broil

Grate or fry,

The nutty aroma

Makes me fly,

And these slices of envy

Fresh with a fact,

Are totally breadless

Didn’t I tell you that?”

Don't get me wrong. I love bread. Heck, I adore it. But when something breadless tastes as good as this, I'm sold.

I had a bowl of masala gobi (cauliflower) in the fridge and I didn't feel like having the usual i.e. with roti, in pasta or even on its own with some fresh salad leaves. And it is too tasty and precious to waste, so me being me, I had to come up with a new recipe. These 'pizza' slices turned out better than expected, and were really easy! (not to mention healthy). Give it a try and let me know what you think?

Ingredients

For the masala cauliflower

¼ cauliflower, grated (approx 150gm)

½ red pepper, finely chopped

½ onion, diced

1 clove of garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon turmeric powder

2 tablespoons olive oil

Salt & pepper to taste

For the 'pizza'

1 egg, slightly beaten (substitute with 2 tablespoons flour/gram flour for an eggless version)

1 stalk of spring onion, finely chopped

2 teaspoons fresh coriander, finely chopped + more for garnish

1 teaspoon paprika

½ cup grated fresh cottage cheese (paneer) or mozzarella

6-8 cherry tomatoes, sliced lengthwise

Make the cauliflower

Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to brown. Add the onion, garlic & ginger and cook till the onion turns translucent and begins to brown. Add the cauliflower, along with the remaining ingredients and ½ cup water. Cover and cook till cauliflower is tender. Turn heat to high and sauté till all the liquid has been absorbed and the cauliflower starts to brown. Keep aside and cool to room temperature

Make the pizza

In a bowl, mix the masala cauliflower with all the ‘other’ ingredients. Transfer to a baking dish and spread evenly about ¾ - 1 inch thick. Bake for 30-40 minutes in a 350 F oven, till the edges turn brown and crisp. Turn to broil and leave for another 15 minutes till the top is golden brown.

Sprinkle with coriander and oregano. Cut into wedges and serve. The breadsticks turn crisper as they cool, so this can be eaten hot or cold.

Chicken & Farro Siu Mai

"Made in India

Is a term we often hear,

But rarely for dim sum

Scrumptious and dear.

Dressed as China

But with a 'desi' taste,

Patience created these

Not a hand in haste.

With meat & grains

Whole, healthy, light,

And a touch of spice

The amount that's just right.

Bundled in love

And cooked in steam,

A mouthful of joy

Of meat warm & lean!
Easy as A
And a comfort dish,
Looks like the Farro
Granted my wish!"

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

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

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

Ingredients

10 round wonton wrappers (if you get the square ones, just trim the corners off)

¼ cup Tuscan Fields Farro Alle Verdure, cooked as per instructions and cooled (I tried this dish as an entry to the EWR recipe contest, hence the Farro. But it can be made without it, with glutinous rice, or with vegetables of choice. Be creative, it's fun.)

½ pound minced chicken

1 teaspoon curry powder

1 teaspoon coriander powder

½ teaspoon chili powder

2 green onion stalks, finely chopped

1 teaspoon fresh coriander, finely chopped

1 teaspoon garlic ginger paste

1 tablespoon sesame oil (or olive oil)

Salt & pepper to taste

Mix all the ingredients (except the wrappers!) and keep aside for 20 minutes. Remember to save some farro & fresh coriander for garnishing.

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

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

Tipsy Dinner - Red Wine Pasta + Malibu Mudcake

“If I could drink my meals

I would,

If I could steal an extra dessert

As I should,

If I could be always happy

I’d think,

If I could shy from coffee

I’d blink,

If I could say the perfect things

I’d talk,

If I never fell asleep

And only walk,

If I could be who you are

I’d be you,

If I could not taste

I’d be blue,

If you were a friend,

I’d give,

If life was wine

I’d live….”

This is not my typical post. It has non bite sized items (hurrah!), no curry or Indian touch (another hurrah?) and is not quite an original recipe. I mean pasta is pasta is pasta - right? But I still had to write about it. Just.

Ever had one of those days when ordinary is wonderful? Today was it. I lazed in all day, sat by the window and stared at the morning sun rise over the brooklyn bridge, indulged in a buttery cheese toast+coffee breakfast and... did nothing of significance. It was perfect.

And then I had to make dinner. With a half finished Pinot haunting me on the kitchen table, I decided to look for red wine recipes. I have cooked with white wine several times, but rarely with red since 1) my first experiment years ago was a disaster and 2) I always assumed red wine compliments beef & red meat (both of which I don't eat). However, I came across this pasta recipe and thought to myself - why not tweak it and get 'happy' over dinner? Plus, it would go perfectly with the Malibu Mudcakes I made yesterday. Is there a law against that? I didn't think so. If I want tipsy, I get tipsy.

What a great pre-exam send off to the hubby. Nothing like a good night's sleep before a test I say. 

Ingredients

200 gm spaghetti

1 ½ cups red wine

½ cup chicken stock

1 cup broccoli florets (I skin and use the stem too!)

1 cup radicchio, torn into pieces

½ teaspoon red chili flakes

½ teaspoon paprika

½ teaspoon oregano flakes

1 teaspoon fresh coriander, finely chopped

2 cloves of garlic, minced

1 stalk of spring onion, finely chopped

1 teaspoon brown sugar

2 tablespoons olive oil

2 tablespoon grated parmesan or parmigiano-reggiano, for garnish

Salt & pepper to taste

Cook the spaghetti in salted boiling water till it’s half done (around 3-4 minutes). Drain and keep aside (reserve some of the water).

In the same pan heat the wine and sugar. Once it begins to boil, add the half cooked spaghetti and cook on medium flame. Keep stirring, and cook till its almost al dente (another 3-4 minutes). At this stage, switch off the heat.

Meanwhile, heat oil in another non-stick pan. Add the garlic and cook till its brown. Add the broccoli, chicken stock and all the dry spices and cover to steam the broccoli for a few minutes - till it turns dark green in color. Now add the pasta along with the wine and cook till the pasta is al dente. Stir in the spring onion, coriander & radicchio and cook on high heat till any excess wine has been absorbed.

Sprinkle with parmesan and serve immediately. 

A gently flavored, fragrant & slightly tipsy dinner. What did you eat today?

EatWriteRetreat Recipe Contest - Farro Dosa w/ Curried Chicken Salad

“Farro oh Farro

What are you,

A grain of sorts

Nutty, with a chew.

Great in salads

Forget boring ol’ rice,

Adds a zing to soups,

For a healthier bite.

But what about food

Indian, with some spice,

Can you be versatile

To grab the prize?

Soaked & ground

You mingle and meet

Lentils, chili & others

For a delicious treat.

With a kick of curry

Oh, what a steal,

You’re truly transformed

Into a pancake meal!

Passing the test

You’re a friend new,

Now just make me win

Pretty, will you?”

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

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

When I first tasted the Tuscan Fields farro, it reminded me a little of brown rice, yet had a nutty grain or lentil like texture to it. So I decided to re-create something that uses both rice & lentils. That was just the beginning. As I pondered over various dishes I have made, I resolved that I wanted the final result to possess 4 main attributes:

1) Be inspired from an Indian dish (staying close to my roots!)

2) Be creative - well, because that's what I do.

3) Have an element of fusion cuisine.

4) Be bite size, to honor & respect my (very new!) business focusing on Indian Tapas.

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

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

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

Ingredients

For the Dosa (makes around 20 mini dosas)

½ cup Tuscan Fields Farro Perlato (original/plain flavor)

½ cup green lentils (moong dal)

1 green chili (optional)

Salt & pepper to taste

Olive oil for cooking

For the Salad

½ pound chicken mince

¼ red onion, sliced lengthwise

½ cup thick yogurt

¼ cup Tuscan Fields Farro Alle Verdure (with garden vegetable)

1 teaspoon fresh coriander, finely chopped

1 spring onion, finely chopped

½ teaspoon mustard seeds

½ teaspoon paprika

½ teaspoon curry powder

1 teaspoon olive oil

Salt & pepper to taste

Make the salad

Cook the farro in ½ cup of salted water till al dente (mine took only 12-15 minutes). Drain and keep aside.

Heat oil in a non-stick pan. Add the mustard seeds and cook till they splutter. Now add the onions and cook till they turn translucent and begin to brown. Stir in the chicken, all the dry spices and ¼ cup water and cook covered on medium heat till the chicken is fully cooked. Uncover, cook to dry any excess liquid and remove from heat to cool. In a bowl mix the cooled chicken, yogurt, farro, spring onion and fresh coriander. Adjust seasoning if required and mix well. Keep aside.

Make the Dosas

Soak the farro and green lentils overnight. Drain the water (keep aside) and blend together with the chili (if using) to a fine paste. Add some of the drained water if the mixture is too thick (it should be slightly thinner than a pancake batter). Mix in salt & pepper and keep aside for 10 minutes to let the flavors mingle.

Heat a non-stick skillet. Mix the batter well to remove any settled sediments, and add a tablespoon of the batter to the pan (without any oil or it wont spread evenly). In a clockwise motion, spread the batter to form a thin pancake. Put a few drops of oil on top and on the sides, and cook till the underside is cooked & crisp (approx 1 minute for the mini ones). Once done, flip and cook the other side for a couple of minutes, till slightly brown. Do this with all the batter. 

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

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

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

Paella-style Spinach Biryani

“Green & light

Swells up the rice,

Crisp underneath

With an aroma nice,

The onions brown

And I stir it slow,

Letting the flavors fuse

Like a magic show,

Covered in secret

It cooks in time,

With a personal zest

Of masala & lime

The smells spreads

Over the kitchen walls,

And the neighbors line up

Across the hall

For a taste of gold

If there is spare,

But I may disappoint

And never share.”

Ingredients

1 cup spinach curry (I made a veg version with potatoes, but you can use the original with chicken as well)

1/2 cup basmati rice
1 clove, crushed
1 green cardamom, crushed
1 bay leaf

1 teaspoon oregano flakes

2 tablespoons + 1 teaspoon olive oil

1 teaspoon fresh coriander, finely chopped

2 teaspoon lemon juice

Salt & pepper

Separate the pieces of chicken or potatoes from the spinach curry and keep aside.

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

Remove from heat and serve immediately. 

Green Cuisine – Our St. Patrick’s Day Bites

“I may not be Irish

But green I can eat,

And any excuse really

To enjoy another feast!

Little boats of cucumber

Floating my appetite,

And bites of deep dish

Going out of sight.

While the couscous and

Chicken, talk into the night,

I devour the brownie pops

With all my might.

The shamrock’s by my side

Time flies in beer,

Wearing green for luck

And a look oh-so-dear.

Now if you’ll excuse me

I need to finish my meal,

Before the leprechauns have

Another trick up their sleeve!”

1. Spinach Corn Deep Dish Pizza Bites

Ingredients

1 cup curried spinach corn (substitute chicken with 1 cup corn kernels)

8 slices of brown bread, centers cut out and made into cups.

(Don’t pre-bake the cups, just butter, press them into the muffin pan and keep aside. You could also use mini tortilla wraps or pizza dough, homemade of store bought)

½ cup grated Gruyere (or Parmesan)

Line the cups in a mini muffin pan. Spoon 1 teaspoon of the spinach corn curry, followed by a generous amount of cheese (yum!) and bake at 350 F till the cheese is just melted and begins to brown around the edges (around 10-15 minutes).

Serve hot.

2. Cous Cous & Mint Chicken Tikka Cups

Ingredients

12 pieces of chicken tikka

½ cup couscous

1 tablespoon salted butter or margarine

½ cup mixed vegetables- I used red/green peppers, carrots & onions

1 teaspoon olive oil

1 teaspoon fresh coriander, finely chopped

1 teaspoon dried basil

1 teaspoon curry powder

½ teaspoon paprika

Salt & pepper

Prepare the chicken tikkas as per my previous recipe.

Heat olive oil in a pan. Add the vegetables & dry spices and sauté for a few minutes. Don’t over cook as we do not want them to lose their crunch. Stir in the couscous and roast for a minute. Now add 1 cup boiling water, turn off the heat and cover for 4-5 minutes. The cous cous will soak in the water and cook slowly. Fluff with a fork, add the butter and mix well. Adjust seasoning if required.

Serve hot with the chicken tikka skewers.

3. Cucumber Boats 

Ingredients

1 large cucumber, halved lengthwise, seeds and a bit of the centre removed

1 egg, boiled

1 teaspoon mayonnaise

½ teaspoon paprika

1 teaspoon fresh herbs- I used a mix of mint & cilantro. You can also use dill/basil

½ red pepper

1 teaspoon red onion, finely chopped

1 teaspoon jalapeno, finely chopped

1 teaspoon fresh coriander, finely chopped

½ teaspoon lemon juice

Salt & pepper

Mash the egg and mix with mayonnaise, paprika, herbs, salt & pepper and keep aside.

Grill the red pepper in a 375 F oven for 10-15 minutes, till it’s soft and the edges begin to brown. Cool, finely chop it and mix with the onion, coriander, jalapeno, lemon juice, salt & pepper to make the salsa.

Put a layer of this red pepper salsa inside the scooped out cucumbers. Top with a layer of the egg salad. Cut into 1 inch pieces and serve immediately.

4. Brownie Pops 

Ingredients

Freshly baked chocolate brownies

50 gm dark chocolate

4 lollipop sticks

1 tablespoon unsalted butter

Colorful sprinkles

Cut out small round pieces (or any shape you fancy) from the brownies. 

Melt the chocolate and butter over a water bath (simmering water). Once melted, dip the lollipop stick in it and insert into one end of the cut out brownies (the chocolate will act as the glue to hold the stick). Dip the brownies halfway into the melted chocolate, and immediately into the sprinkles. Keep on a non-stick surface or stand and refrigerate. Bring to room temperature before they’re ready to be served. 

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

Shrimp Red Curry Idli Pops

“Between Asia and India

Amongst coconut grove bends,

There sat a priest

Who worked on fusion trends.

He combined this & that

And tasted with a knowing look,

To make sure the new staple

Was worthy of a book.

He owned many a field

And all the rice he grew

Went either to his tummy

Or into an experiment new!

Thus emerged some gems

Born out of grating, grilling & chops,

And while Thailand mastered the curry

He was converting Idlis into pops.”

What do you eat with red curry? Well, rice of course. And what is Idli made of? Rice! That's the simple inspiration behind this dish.

Ingredients

(Makes around 16 mini muffin sized Idlis)

1 cup white rice, soaked overnight

1/3 cup coconut milk
2 tablespoons greek yogurt

6 tablespoons cup fine semolina

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon split chickpea or yellow lentils

½ teaspoon garlic ginger paste

2 tablespoon Thai red curry paste

½ cup prawns, shelled & deveined

1 tablespoon olive oil

1 tablespoon fresh coriander, chopped

A pinch of asafoetida

Salt & pepper

Method

Blend the soaked rice to a fine paste with 1/3 cup water, and mix with the coconut milk. Keep aside for 20 minutes.

Roast the semolina in a non-stick pan till it begins to turn brown. Keep aside to cool.

Heat oil in a pan. Add the mustard and cumin seeds and cook for a few minutes. Once they begin to splutter, add the garlic ginger paste, red curry paste, all the dry spices and the prawns, along with 1/3 cup of water. Cover and cook till the prawns are cooked. Remove the prawns from the curry and keep aside. Continue to cook the curry till any excess water has been absorbed. Remove from heat and cool.

In a bowl, mix the rice paste, semolina, yogurt and red curry paste. Pour into mini idli pan and steam for 20 minutes or till a toothpick inserted in the center comes out clean. Top with the cooked prawns and serve. A Thai-South Indian fusion!

Feeling lazy? Just substitue the rice, coconut milk, yogurt & semolina with a cup of instant idli mix. Would work just the same.

Don’t worry if you do not own an Idli maker – I don’t either! That’s the beauty of DIY remedies! You have the following options:

1. Bake them at 300 F for 10-15 minutes.

2. Microwave them at high for 7-10 minutes. (not a big fan of this as it makes the idlis slightly harder than steaming or baking)

3. Make your own steamer- this is what I did. Take any deep large pan and fill a little water in it. Put a smaller cake pan (or any pan that has a flat bottom) upside down inside this to make a little stand on the water. Bring the water to boiling point. Now put the idli batter in mini muffin/cupcake pans and put that on top of the ‘stand’. Cover and steam for 15-20 minutes. (refer to pics in the end)

(Setting up the DIY steamer)

Brown Rice Kimono Balls

“I cook, I roll 

Wrap it up nice,

Like a pretty little doll

That has no vice.

With ribbons of red

A bite fulfilling,

This bundle of joy

Is a gift worth giving.

Soft and comforting

With a crunch outside,

No bake, no fry

Just some fuss-less rice.”

Ingredients

For the rice

¾ cup brown rice

½ cup chickpeas, boiled

1 small potato, cut into cubes

½ onion, diced

½ cup cherry tomatoes, halved

½ cup grated carrots

1 cup baby spinach leaves

1 clove of garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon cumin seeds

1 tablespoon coriander powder

1 teaspoon paprika

1 teaspoon amchoor (dry mango) powder

½ teaspoon garam masala

2 cloves, crushed

1 bay leaf

1 green cardamom

2 tablespoons olive oil

Salt & pepper

For the Kimono covers

1 cup puffed rice or rice crackers, crushed
Red pepper ribbons, using a potato peeler

Heat oil in a deep pan and add the cardamom, cloves, bay leaf, garlic, ginger, onions and cumin seeds and cook till onion turns transparent. Add the brown rice and stir till well so that all the grains of rice are coated with oil. Add the remaining ingredients, except the amchoor and spinach leaves, along with 3 cups of water. Cover and cook on low-medium flame for 40-45 minutes, till the rice is really soft and all the liquid has been absorbed. Add more water in case the rice is not cooked or if required. Add the spinach leaves and amchoor and cook for a few minutes on high flame till the spinach just wilts. Remove from heat and discard the bay leaf, cardamom and pieces of cloves (if you can find them!) Keep aside to cool. You'll be amazed how flavorful the rice is since it cooked in the fresh vegetable broth- no more bouillon cubes. Hurrah!

Put a teaspoon of the rice in your palms and roll into small balls. Coat with the crushed rice puffs -I wanted a little texture so I only partially crushed the puffed rice. The finer you grind, the more even the coating will be. Wrap in a red pepper ribbon and serve immediately. A bite sized snack or a complete meal if you can't stop yourself at a few!

Don't they look cute?!

  

Onion Parantha Cones w/ Pickled Tomato Chutney

“Look and shape new

With flavors old,

A parnatha pickle cone

For a bite so bold.

The perfect size

For a desi fix,

Finding it’s spot

In the western mix.

Pretty in red

Takes me back in time,

And thus is a secret

Favorite of mine.”

Ingredients

For the Paranthas

1 cup whole wheat flour

¼ cup gram flour (besan)

1 onion, grated

1 green chili, finely chopped

1 teaspoon fresh coriander, finely chopped

½ teaspoon amchoor powder

¼ teaspoon turmeric powder (optional)

½ teaspoon carom seeds

Salt & pepper

Oil for cooking

Water if required

For the Chutney

1 large tomato, chopped

2 tablespoons onion, finely chopped

1 teaspoon mango pickle

1 clove of garlic, minced

1 teaspoon olive oil

Salt & Pepper

Make the Paranthas

Mix all the ingredients for the paranthas and knead into a soft workable dough. Usually the onions give out enough water to knead without any additional water, but add if required. Divide the dough into 10-12 equal parts and roll into rounds. Apply some oil on both sides and cook on a non stick pan till both sides begin to brown. Don’t press too much as we want the parantha to remain soft. Once cooked, roll the paranthas into little cones, secure with a toothpick and keep aside.

Make the Chutney

Heat the oil in a non stick pan. Add the onions and garlic and sauté for a minute. Mix in the tomatoes, the pickle and a little water. Cover and cok till tomaties are tender and any excess liquid has been absorbed.

Pour a dollop of the chutney into each cone and serve.

Paneer, Edamame & Carrot Stew

"Warm & comforting

A stew is like a hug,

Toasty and helpful

For a flu day bug,

Simmered in flavor

With richness tad,

A mouthful of greens

That aren’t quite that bad,

A bread bowl remedy

When you’re tired of soup,

A bite, then another

Your dine-time loop.”

Ingredients

½ cup baby carrots, chopped

¼ cup shelled edamame

½ cup Paneer cubes

1 tablespoon tomato paste

¼ cup thick coconut milk

½ onion, sliced lengthwise

1 clove of garlic, crushed

1 tablespoon fresh coriander, chopped

1 tablespoon fresh mint, chopped

2 cloves, crushed

1 bay leaf

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon paprika

1 tablespoon olive oil

Salt & pepper

Heat oil in a pan. Add the bay leaf, cloves, garlic and onion and sauté till onions turn brown. Add the tomato paste along with ½ cup water and all the dry spices. Cook covered on medium flame for 3-5 minutes. Now add the carrots, edamame and paneer cubes along with ½ the chopped mint & coriander and cover and cook for another 3-5 minutes. Remove cover, pour the coconut milk and let it simmer for a few minutes on medium-low flame. Remove from heat, garnish with some lemon and fresh coriander and serve*.

*I served in bread bowls made from left over Naan dough!

Samosa Cups & Mini Naan

“A Samosa inside out

And bread so fresh,

A combination rare

But works nonetheless!

Crunch and warmth

In each morsel you take,

A no-reason celebration

For the weekend’s sake,

Eat it together

Or one by one,

There is no competition

Coz you already won.”

Ingredients

For the Samosa Cups

8 slices of brown bread

1 large potato, boiled and cut into cubes

¼ cup frozen peas

2 tablespoons red onion, finely chopped

1 clove of garlic, crushed

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon red chili flakes

¼ teaspoon turmeric powder (optional- adds color)

½ teaspoon garam masala

½ teaspoon dry mango powder

A pinch of asafetida powder

1 tablespoon olive oil

2 tablespoon butter

Salt & pepper to taste

Tamarind chutney

Chopped coriander for garnish

For the Naan

½ cup all purpose flour

½ cup whole wheat flour

1 teaspoon active yeast

¼ cup warm water

2 tablespoons plain thick yogurt

A pinch of salt & sugar

1 teaspoon baking soda

1 tablespoon olive oil

Make the Naan

Mix the yeast and water and let it stand for 10 minutes till it begins to froth. Mix the remaining ingredients and work the mixture with your hands so it looks like a crumble. Slowly add the water and knead into a soft dough. Cover with a damp cloth and keep in a warm place for 4-5 hours.

The dough will become twice its size. Punch the dough and divide into 8-10 equal parts. Roll each part into a 3-3.5 inch oval shape, making sure it’s not too thin. Cook on a non stick pan till the underside is lightly brown and the dough begins to rise. Then cook directly on an open flame with the help of tongs so the Naan browns a little on the other side as well. Top with some butter & chopped coriander.

Make the Samosa cups

Cut 2 inch circles from the centre of your bread slices. Butter on both sides and press into a mini cupcake pan, so they take shape of the mould. Bake in a 350 F pre-heated oven for 20-25 minutes, till the edges of the bread cups begin to brown.

Heat oil in a pan. Add the onion and garlic and sauté till the onions turn transparent. Add all the dry spices and sauté for another minute. Now add the potatoes, peas and ¼ cup water and cover and cook on medium-low flame for a few minutes. Turn the heat to high and cook on open flame till any remaining liquid has been absorbed by the potatoes, and they begin to get slightly crisp. Remove from heat and mash slightly. Fill the bread cups with a tablespoon of the potato mixture and drizzle some olive oil on top.

Serve hot with the mini Naans.

Indian Sushi

“Slightly tedious 

And might I add,

Something to quench

My obsessive tapas fad,

I set out to

Be precise and great,

Turning curry into

Sushi art on my plate,

I liked it, yes

And probably you will too,

It will appeal to some

And that some may be you,

For what fools the eye

May not stir that taste,

But I got the Japanese angry

Oh well, wasn’t a complete waste!”

Ingredients

For the rice

1 cup white rice

1 pound chicken breast, diced into small pieces (or use prawns)

1 chicken stock cube, dissolved in 1 cup of warm water

½ onion, finely chopped

2 tablespoon olive oil

2 teaspoon fresh coriander, finely chopped

½ teaspoon coriander powder

¼ teaspoon turmeric powder

½ teaspoon chili powder

Salt & pepper to taste

For the skin

½ cup besan (gram flour)

½ cup yogurt

1 cup water

Salt & pepper

Others

Cucumber shavings

Grated carrots

Prepare the rice

Heat the oil in a pan. Saute the onions till brown and add the chicken pieces, along with 1 cup of water. Stir in the coriander and the dry spices and cover and cook till the chicken is tender. Add the chicken stock and the rice, mix well, and cover and let the rice cook in the chicken broth. Remove from heat once all the liquid has been absorbed by the rice, and the grains are well cooked (almost a little overdone as we want them sticky). Keep aside and cool.

Prepare the skin

This is the basic preparation of the Gujarati Khandvi skin. Make a batter from the ingredients for the skin, and ensure there are no lumps. Now cook on medium heat for 10-12 minutes, till the raw taste of the flour has disappeared. Grease a cookie tray and spread a thin layer of the batter on the tray. Cool for 5 minutes. Once cooled, cut strips of the batter- you will notice that it rolls easily. Divide into strips approx 1.5 inch wide and 4 inches long.

Put it together

Use a potato peeler to shave strips off a cucumber. Put the cucumber shaving on a flat surface, and later the inside with a skin strip, making sure that there is some excess cucumber on either side. Now add some grated carrots and a dollop of the chicken rice. Roll slowly and secure the ends by sticking the cucumber together. Serve fresh with mint chutney!

Mint Chicken Curry Dumplings

“You eat it with naan

And basmati rice too,

Sometimes on your pizza

Which is rather new.

So why not in a wrapper

Steamed till the soul,

Warm, oozy and spicy

Like a giant curry hole.

Gives way on a bite

And surprises the mood,

China did it with broth

So we stay true to our roots.”

Ingredients

For the filling

1 pound chicken breast meat, diced into small pieces

1 onion

2 cloves of garlic

1 teaspoon grated ginger

1 plum tomato,  run in a blender

½ cup mint chutney

1 bay leaf

1 small green cardamom, crushed

2 cloves, crushed

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

4 tablespoons olive oil

Salt, pepper & chili to taste

For the covers (alternative: use ready dumpling wrappers)

½ cup all purpose flour

½ cup wholewheat flour

½ cup warm water

1 teaspoon oil

Make a paste of the onion, garlic and ginger in a blender. Heat oil in a pan. Add the onion paste and sauté till the onion turns brown and all the liquid has been absorbed (approximately 10-15 minutes). Add the tomato paste and the dry spices and cover to cook for 5 minutes, or till the tomato changes color and is cooked. Now add in the mint chutney and chicken pieces, alone with ½ cup of water. Cover and cook till the chicken is fully cooked. Remove cover and cook till ½ the liquid has been absorbed. Don’t make it too dry as we still want some curry for the dumplings. Remove from heat and freeze.

Mix all the ingredients for the covers and knead into soft workable dough. Add water slowly so the dough doesn’t get too wet.  Roll out the dough thin and cut 8-10 2.5-inch rounds. Make sure these covers are not too thick.  

Take the chicken frozen earlier and break the frozen gravy into small parts- enough to go into the dumpling covers. Hold the rounds in the palm of your hand, put one of the frozen chicken curry pieces in the centre and fold the cover like a pocket. Steam for 15 minutes, till the cover is tender and transparent. Serve immediately. Be careful when you bite, as the curry will be hot!

Leftover Spaghetti Frittata

“Leftovers oh leftovers

How you trouble me so,

As soon as I think you’re done

There in hiding are some more!

Whipped up a salad

And put you in soup,

Even added you to a curry

How low could I stoop!

Then in anger and haste

I added you to my breakfast bowl,

To get you out of sight

And out of my peaceful soul.

Oh bliss, finally you’re gone

I no longer live in sin,

The last of you as a Frittata

And I win.”

Ingredients

2 cups leftover boiled spaghetti

2 large eggs

4 tablespoons whole milk

2 teaspoons grated gruyere cheese

1 cup mixed vegetables (I used red & green peppers, onions and baby spinach)

¼ teaspoon dried red pepper flakes

½ teaspoon dry basil

1 tablespoon butter

Some mozzarella cheese, roughly torn

Salt & pepper

Heat the butter in a cast iron skillet. Add all the vegetables and sauté for a minute. Now add the Spaghetti and the dry spices and sauté for another minute.

Beat the eggs separately with the milk and some salt & pepper. Pour the egg mixture over the spaghetti evenly and let it set. Top with the Gruyere and mozzarella. Let it cook for a minute or two and then transfer to a 400 F pre-heated oven for 10 minutes till the egg is completely cooked through. Change mode to broil for 4-5 minutes, till the cheese on top has browned a little. Remove and enjoy! 

29 Calories Business Launch Event 28/02/2013

The flags were set

And menus were out,

The bubbles were curious

What the buzz was all about..

The table was set

With playful food,

Carefully crafted

To set the mood..

The hostess adorned

A dress she bought,

But didn't still enjoy

Getting in the shot,

The room began to fill

With ideas, critics & praise,

As everyone ate

And glasses did raise,

Sliders to pasta

Indian chaat for some,

Devilish little cheesecakes

For the last bit of fun, 

Toast and talk

Taste of the era new,

Of Indian Tapas

Created just for you,

And the day closed

With a ribbon snapped,

Applauding a new chapter

And getting on the map,

29 calories believes,

And is not being coy,

In sharing it's creativity

For you all to enjoy.

So, ladies and gentleman

I now officially say,

29 business has launched,

And... is here to stay."

29 Calories launched it's business arm yesterday! Hoorah!

As a food consulting service, it will focus on small plates and tapas inspired by Indian/Indo-fusion cuisines. The central idea behind the business is the creativity behind the food, and not just the food itself. Please visit my business webpage for more information and details on the services offered.  The links are also available on the top panel on this blog. 

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

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

  

All featured recipes

1. Veg & Sausage Grilled Sticks (from my Oscars for Commoners menu)

2. Eggplant Sliders - Recipe here

3. Lentil Pasta - Recipe here. (Used spaghetti and added a slight variation of my Minced Cauliflower Salad Bake on top as a garnish and for flavor. I also kept the Lentil sauce separate and let the guests pour it on their pasta bowls when they were ready to eat!) 

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

Oscar for the Commoners

“Why must only

The stars shine today,

When you and me

Also deserve a day?

Celebrations need not be

On the red carpet bright,

But even at home

In a dim romantic light.

So bring out that talent

And cook up a storm,

Let the creativity flow

And the artist take form.

For when the cameras are out

And the music begins to play,

People will applaud us

For what we did today.

With colors and flavors

Outshone the actors’ right,

Stood away from the stage

But rejoiced in each bite.

And as bubbly flows

And ladies them dresses adorn,

The Oscar is long won by

Food that kept our table warm!”

Recipes

1. Mi Michelada Shooters

Starring

1 bottle light beer such as Tecato or Coors light

2 teaspoon mixture of equal parts rock salt, pepper and paprika

1 teaspoon Tobasco

1 teaspoon Worcestershire sauce

Rub some lemon on the rim of 2 shooters, and dip in the sal mixture. Add ½ teaspoon Tabasco, ½ teaspoon Worcestershire sauce, a pinch of the salt mixture and top with chilled beer. (The seasoning can be adjusted according to taste).

Shoot immediately!

2. Warm Virgin Mary Shooters

Starring

½ onion, finely chopped

1 clove of garlic, minced

2 tablespoons tomato paste

1 teaspoon olive oil

½ teaspoon dried crushed mint leaves

½ teaspoon dried basil

1 teaspoon Worcestershire sauce

½ teaspoon Tabasco

Salt & Pepper

2 cups water

Heat the oil in a pan. Add the onions and garlic and sauté till brown. Add the tomato paste, along with the dry spice and cook for a few minutes. Now add the water, cover and cook for 10-12 minutes, till the tomato has lost it’s raw taste. Stir in the sauces and turn off the heat. Pour into 3oz tall shot glasses and garnish with a mint leaf. Server hot with the toasted cheese sandwich minis. (keep reading for recipe!)

3. Chutney Cheese Sandwich Minis

Starring

Mint Chutney

2 cups of mint leaves

1 cup fresh coriander

1 green chili

Juice of ½ lemon

1 teaspoon chat masala

Salt to taste

Blend the mint, coriander and chili in a mixer, adding as little water as possible just so as to make a paste of the ingredients. Mix in the remaining spices, and refrigerate overnight. Store in an airtight container in the fridge. Keeps for 1-2 weeks.

Mango Chutney

1 mango, peeled and cubed

1 teaspoon brown sugar

½ teaspoon grated ginger

A pinch of cumin, clove and chili powder

¼ teaspoon salt

Mix all the ingredients and slowly cook on medium flame till the mango breaks down into a jam like consistency- around 30-40 minutes. Keep stirring till the mango changes color to a light translucent brown and all the liquid has been absorbed. Cool and store in an airtight container in the fridge. Keeps for 1-2 weeks.

Sandwiches

4 slices of brown bread, edges removed

½ cup gouda cheese, grated

½ cup gruyere cheese, grated

1 teaspoon mint chutney (above or store bought)

1 teaspoon mango chutney(above or store bought)

Some butter

Salt & pepper to taste

Put some butter on 2 slices of bread. Put mint chutney on one of the remaining two, and mango chutney on the other. Top generously with both the cheese, salt & pepper. Cover with the buttered side. Grill in a Panini press or in a pan with a little butter to make the sandwiches brown and crisp from the outside. Cut each sandwich into 4 pieces, either triangles or squares, and enjoy.

4. Mini Roti Gobi Soft Tacos

Starring

For the Rotis

1 cup whole wheat flower

½ cup water

½ teaspoon salt

½ teaspoon carom seeds (ajwain)

Some olive oil to cook

Mix all the dry ingredients and then add the water to it little by little, to make a soft pliable dough. Best to use your hands. Cover with a damn cloth and keep aside for 15 minutes. Once done, dust some flour on a clean surface and roll out the dough. Cut out 4 inch circles from this using a cutter and keep aside.

Heat a pan. Add the dough rounds to this one by one, and cook evenly on both sides with a little oil. Make sure you don’t press them down while cooking or they will harden when cold. Wrap in foil and keep aside.

For the Gobi

½ cauliflower, grated

½ onion, sliced lengthwise

¼ red pepper, finely cubed

1 tablespoon olive oil

1 teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon chili powder

Salt to taste

Heat oil in a pan. Add the onions and garlic and cook till onions are transparent. Add the remaining ingredients, along with ½ cup water. Mix well, cover and cook on medium flame for 15-20 minutes or till the cauliflower is soft and cooked. Turn flame to high and sauté on high heat for 5-7 minutes, till all the liquid has been absorbed and the cauliflower begins to brown. You will be able to smell the cauliflower grilling- it’s the most beautiful smell ever!

Take one roti. Add a kale or salad leaf to the centre and top with a generous spoonful of the cauliflower mixture. Complete with a dollop of yogurt (optional) and secure with a toothpick.

5. Veg & Sausage Grilled Sticks

Starring

1/2 red pepper, cubed

½ green pepper, cubed

½ onion, cut into bug chunks

1 chicken sausage, cut into ½ inch discs

4-5 button mushrooms, halved

1 clove of garlic, minced

2 tablespoons olive oil

½ teaspoon paprika

½ teaspoon coriander powder

Salt & pepper to taste

8 balls of mozzarella cheese, halved

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

Pizza Bianca*

“Going against all odds

White not red,

This pizza defies

A fiery bed.

Same crunch & goodness

Without traditions old,

The cheese and cream

And all things bold.

The tomato yawns

Waiting it’s turn,

But the flavor gives it a miss

And new style does learn.”

*Adapted from the Pizza Bianca recipe by Giada at Home

Ingredients

For the pizza dough

1 0.25 oz packet of instant active yeast

¾ cup warm water

¼ teaspoon sugar

1 ½ cup all purpose flour

1 cup wheat flour

1 tablespoon olive oil

A pinch of salt

For the sauce

2 tablespoons unsalted butter

1 teaspoon flour

½ cup chicken stock

½ cup whole milk

1 bay leaf

½ teaspoon oregano

Salt & pepper

Others

6-8 chicken meatballs, halved

4 tablespoons shredded mozzarella

2 tablespoons grated parmesan

1 cup chopped kale leaves

Some olive oil for sprinkling

Salt & pepper

Make the base

Mix the water, yeast, sugar and let sit for 20 minutes. It will get bubbly.  In the meantime, mix the flour, olive oil and salt. Make a well in the centre and add the yeast mixture, little by little, kneading the dough to a soft, elastic consistency. Add more water or flour as required, but make sure the dough is slightly sticky and doesn’t become too dry. Cover with a damp cloth and keep in a warm place for 2-3 hours, till the dough doubles in size. Punch down the dough and divide into 2 parts.

Roll out each part into a 4-5 inch oval shape. Grease 2 baking trays with olive oil, and dust with some flour. Transfer the rolled out dough to each of the dishes, and press from the center out to spread out the dough, making it thinner from the centre, and leaving a slightness thicker edge.  The dough will stop stretching beyond a certain length, and you know know that’s when its been rolled into its entire length.

Bake for 10 minutes in a 425 F oven, and keep aside to cool.

Make the sauce

Heat the butter in a non-stick pan. Add the flour and keep stirring till the flour begins to turn brown- about 1 minute. Now add the stock, milk, salt & pepper while continuously stirring to prevent forming lumps. Mix in the bay leaf and seasoning, and cook till the mixture begins to thicken. Remove from heat once it turns to a sauce like consistency and is smooth. Discard the bay leaf and keep aside to cool.

Put it together

Take a prepared pizza base and spread 5 tablespoons of the sauce. Top with shredded mozzarella, meatballs and parmesan. Bake for 15 minutes in a 425 F oven. Remove from the oven and top with chopped kale. Sprinkle with some olive oil, salt and pepper and bake again for another 10-15 minutes, till the cheese begins to bubble and turn brown, and the kale is crisp. Serve immediately and enjoy a non-tomato pizza made from scratch!

Spinach & Brown Rice Pasta Bake

“Out with the white

In with the green,

Bring in that garden

And throw out the cream.

Fresh and light

With herbs bare,

Bringing out the flavors

Of them veggies rare.

Sauté and blend

Cook and flip,

Now throw it in the oven

For that finishing crisp.

Take a risk

Mess about,

The resulting revolution

Beats take-out!”

Ingredients

1 ½ cup brown rice pasta

2 cups spinach leaves

½ onion, sliced lengthwise

2 cloves of garlic, minced

1/3 cup corn kernels (frozen or fresh)

1/3 cup edamame beans (frozen or fresh)

½ cup cherry tomatoes, halved

2 tablespoons olive oil

2 teaspoon grated gouda cheese

1/2 teaspoon paprika or cayenne pepper

¼ teaspoon dried chili flakes

½ teaspoon basil (dried, increase to 1 teaspoon if using fresh)

Salt & pepper to taste

Bring to boil 3 cups of water with 1 teaspoon of salt. Add pasta and cook till it’s al dente- cooked but firm. Remove from heat, drain and keep aside (cover with a wet cloth s it doesn’t become dry).

Heat 1 tablespoon of olive oil with the garlic. Once it begins to brown, add the spinach leaves and cook till they are just wilted. Transfer to a mixer along with ½ cup water and blend to a fine paste.

Heat the other tablespoon of olive oil with the onions, corn, edamame and all the dry spices and sauté till onions begin to turn transparent. Stir in the spinach sauce and pasta prepared earlier. Cover and cook on medium flame for 5-8 minutes, till the spinach sauce is cooked and no longer has a raw taste. Remove from flame, transfer to a baking dish, and top with cherry tomatoes and cheese. Bake in a 400 degree F pre-heated oven for 10 minutes. Serve hot.

Spicy Tomato, Carrot & Spinach Soup

“When I was growing up

Soup meant flu,

Under the covers

Stuffy and sore all through.

Negative and distasteful

I never liked the dish,

For it always brought with it

A  Get-well-soon wish!

Years have gone by

And older and wiser me,

Has re-invested the feeling

To that what mum claimed it to be.

Of warmth and comfort

Flavors varied and bold,

Soups simple, and soups rich

And even those served cold.

Vegetables and meat

Broth or creamy bite,

I can safely say I am over

My innocent soup fright.”

Ingredients

4 medium plum tomatoes

½ cup chopped carrots

¼ onion, diced

2 cloves of garlic, diced or crushed

1 cup baby spinach leaves

½ teaspoon basil flakes

½ teaspoon cayenne pepper

¼ cup whole milk

1 tablespoon olive oil

Chopped coriander for garnish

Salt & Pepper to taste

Boil the tomatoes and carrots in 2 cups of water, till the carrots and soft and tomatoes are blanched enough for their skin to come off.  Remove from heat, and blend in a mixer with 1 cup of the water used for boiling. Keep aside.

Heat oil in a non-stick pan. Add the onions and garlic and sauté till brown. Mix in tomato carrot blend, add the dry spices, cover on medium flame and cook for 15-20 minutes till the tomatoes lose their raw taste. Stir in the spinach and cook till the leaves are just wilted. Mix in the milk, stir for a minute (do not over cook of the milk may curdle) and turn off heat. Garnish with fresh coriander and serve immediately.

A wholesome and comforting meal for a cold winter evening.

Baby Potatoes & Sausage Bake

“Chop, combine, eat

Potatoes and meat

No cooking or toiling

No plans a foiling

Warm and complete

The winter chills beat

This dish today

Is as easy as A”

Ingredients

1 pound baby potatoes

2 chicken sausages cut into ¼ inch rounds

½ red pepper, diced into cubes

3 cloves of garlic, crushed

½ onion, diced lengthwise

1 jalapeno, sliced

¼ cup fresh coriander, chopped

¼ cup fresh mint leaves, chopped

½ teaspoon paprika

¼ teaspoon red pepper flakes

4 tablespoons olive oil

2 teaspoons grated cheddar cheese

Salt & pepper to taste

Par-boil the potatoes till they are nearly cooked but still firm-about 6min in the microwave with 2 cups of water. Cool and mix with all remaining ingredients, except the cheese, and let it stand for 10 minutes.

Pre heat the oven to 400 def F. Transfer vegetables to a baking dish, top with cheese and bake for 20 minutes. Serve hot. 

A scrumptiously simple dinner!