Mixed Vegetable Semolina Pilaf

“This grain of wonder

Cooked savory or sweet,

Always satisfies the hunger

Lingering within me.

Breakfast or Lunch

Enjoyed spicy for Dinner,

A treat of the south

And a true blue winner.

Light & moist

Speckled with seeds black,

It’s dishes like this

That keep us on track!”

Ingredients (serves 4)

1 cup fine semolina (sooji)

3 curry leaves

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

½ teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon curry powder

½ teaspoon red pepper flakes or chili powder (adjust to taste)

½ onion, finely chopped

1 teaspoon fresh ginger, grated

¾ cup mixed vegetables (I used peas, carrots, green pepper, beans and corn)

½ cup yogurt (mixed in 1 cup water)

4 tablespoons oil

Salt & pepper to taste

Heat a tablespoon of the oil in a non-stick pan and roast the semolina on medium flame till light brown and fragrant (approx 7-10 minutes). Remove from pan and cool.

In the same pan, heat the remaining oil and add the curry leaves, mustard and cumin. Cook till the mustard seeds begin to splutter. Add the ginger and onion and cook till the onion turns translucent and the edges begin to brown. Mix in all the vegetables and dry spices and do a quick stir-fry. Don’t let the vegetables get too tender. Now add the yogurt-water mix and bring to a slight simmer. Slowly add the semolina, 1 tablespoon at a time, and stir constantly to avoid lumps. Switch off the heat once the semolina has absorbed all the liquid, and it’s light and fluffy. Cover and leave for another 2-3 minutes. Serve hot with lentils, yogurt or on it’s own. 

A great & healthy breakfast alternative!

29. Let's Lunch Event - EatWith Your Eyes

Curried Sweet Potato & Coconut Soup Spoons. A delectable way to begin a Friday. Don't you agree?

29. opened it's doors to a truly diverse group this afternoon. A retired teacher from Argentina, a student from upstate NY, an HR consultant from London/Korea and a Wall st journalist from right here, NYC.

I greeted them with some Iced Clove & Mint Tea & a spoonful of Curried Sweet Potato & Coconut Soup. Yum! My surprise nibbler for the day was a roasted pepper and cream cheese dip served in little Tostitos scoops. I find these things so cute!

The main act was:

1. Grilled Mixed Veg Kebabs - marinated in cumin, coriander, garlic, fresh mint & lime juice, these are a light & colorful way to start a mid-day meal.

2. Fishcakes with Tomato Chutney - as always, a crowd pleaser! 

3. Chicken & Pea 'Sticky' Biryani w/ Cumin Yogurt - In favor of [always] experimenting, I served the yogurt in little glasses on the side. Oh, and I stuck a coriander stalk in each biryani to make it look like a little bonzai pot. How fun & adorable! 

4. Indian Trifle Parfait - with luscious layers of sponge cake soaked in milk, raspberry jam and a personal favorite, chocolate custard! Remember what I always say about chocolate? It's a miracle waiting to happen in your mouth.

A lunch should always be this special. Specially if it welcomes the weekend.

Come join me in my next culinary adventure. You will leave fascinated, full and with a range of new ideas you never thought you needed!

The Vegetarian Entourage : Swedish Dinner Två!

"And they came

Yet again to me,

To savor, taste, drink

And celebrate NYC..

A group merry

That needed no meat,

Jetlagged, but in spirits

Oh-so upbeat!

Embracing the greens

We ate bites fine,

And they filled my home 

With laughter sublime..

Between the wine & chocolate 

Time did fly,

And before we knew

It was time to say goodbye."

As I relaxed over the weekend after my Dinner with the Swedes, I got a call - frantic, begging, urging me to let more into my home, feed them, treat them and wine them up... or all hell may break lose. 

Alright, so it may not have been as dramatic, but they did want me to host them again. A different group this time, and requesting for an all-vegetarian meal. Could I refuse? Hell no! But with less than 12 hours to get the menu going, it was true fulfillment when it all came together. And for some absurd reason, I also decided that the short frame of time needed an added challenge - that of trying new recipes! Luckily, they were all lapped up. Phew.

Put an Indian with some vegetarians in a room, and you are likely to get a celebration. So, I started them off with some Sweet Potato Chaat Bites. 

The mains were (new recipes coming soon)

1. Grilled Mixed Vegetable Skewers (sans the sausage of course) - Quick & easy, these have always been my go to dish to start off a vegetable tasting. Best part, they can be served cold so I plate them up before the guests come and they have something to munch on right away. I like being prepared, for I am told that starvation is the #1 reason for raging guests. Can't risk that now can I.

2. Spicy Potato Bread Rolls - these worked oh-so-well! They were a roll version of my Samosa Cups (in an attempt to bring variety by...err shape) and the savory sprinkles (Indian aloo bhujia) added the perfect crunch when bit into. I honestly heard some swoons while I was working on the next course.

3. Semolina Pilaf w/ Spicy Red Lentils - A North-India meets South-India style dish. The Upma style pilaf was complimented with a spicy dal and a drizzle of cumin yogurt. Mixed up, it did wonders in your mouth.

And for dessert, I wanted to give them a home away from home. I had just attended a Swedish pastry making class (co-incidence!) over the weekend, and decided to give them a sweet fusion -  that of a Princes Cake and Indian Trifle Pudding. Layers of soft sponge, raspberry jam, vanilla custard and chocolate ganache, led to this delicious beauty. I never grow tired of red.

So in the end, they came to NYC, experienced India and eventually the dessert brought them back home. A nearly perfect meal don't you think?

Ok, so we may have gone slightly crazy over the food.....

And then tried to redeem ourselves...

But at least it was all fun. More than fun.

Check it out for yourself in my upcoming events and plan your own night of crazy Indian Tapas!

Hello Sweden! A Night of Transformations & Tapas

"Down from Sweden

Picturesque & green,

To the jungle that's NYC

With skyscrapers mean.

Marvels & buildings

That beg to be seen,

Tours & studies

From Brooklyn to Queens.

Amidst the work

There were treats in mind,

A tingle of taste buds

Seeking that unique find.

So in quest of adventure

For fun, food & wine,

This great group of Swedes

Stopped by 29..."

A team from the biggest Swedish architectural firm in NYC? A study themed on "Transformation" in the boroughs? Well, 29. just had to have a peek. I'm quite nosy like that.

Transformation is really the foundation of what I do. So it was an absolute pleasure when a group of 10 visitors wanted to carry that very theme from their tour to their taste buds. What an honor! Not to mention fun.

The night started with a call from the Swedes saying they have gotten off at a wrong subway station. Oh hell, a 20 minute walk in an unknown part of town - not to mention the humidity? Not a great way to start an experience I'd say. But all smiles at the door, they were the most conversational, comfortable, curious, receptive & beer-loving group I have fed. And thankfully they were hungry too.

I greeted them with little shots of spiced buttermilk with celery sticks - a rather cooling treat after the long walk. While they munched on slight variations of mince chicken & potato chaat bites, I started on the menu. With each dish themed around their study and showcasing it's own 'transformation', the night finally went uphill....

1. Curried Eggplant Sliders - my version of the Indian Pav Bhaji made with curried eggplant & a mixed salad for that slight crunch. The warm & soft brioche buns only added to the melt-in-the mouth taste. Yes, there is a slight french fusion here!

2. Tilapia Fishcakes w/ Tomato Chutney - these did a vanishing act. Perhaps it was the combination of tangy chutney with a smooth & spicy fish cutlet that worked the taste buds. Or perhaps the bite sized portions were just too convenient to pop in. All I can say is I will definitely be making these for future events. (Psst, notice how I didn't even manage to get a pic!)

3. Beans & Chicken Biryani w/ Cumin Yogurt - I don't have a recipe for this (yet), simply because it was an experimental (read accidental) discovery. I cooked basmati rice in a chicken version of my Indian Chili and voila! I love yogurt and I believe in adding it to everything - in this case it was the flame fighter for those who needed it. Try cooking your rice/grains in a pre-made (or leftover) Indian curry next time. You will be surprised at the flavors that develop. 

4. Kalakand Truffles w/ Chocolate Ganache & Crushed Nuts - something I have made over and over and over. And always received the same reaction - 'OMG! what is this!'. My proudest showcase of how you can transform any Indian sweet into something low on sugar, lighter on the palate and in a form recognizable to all. And what I can say about chocolate. Chocolate is chocolate. Sneak a spoon of it anytime, anywhere.

Amidst the view and tapas, one of them fell asleep on the couch. Overfed? Bored? Jetlagged? Whatever the reason, I couldn't be happier that they made themselves at home.

[Update] - And they revisited! Read all about the second dinner here.

Check out my upcoming events to plan your own night of Indian Tapas!

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.

Indian Tapas with EatWith

Yesterday, the EatWith team came to visit the 29. Kitchen. 

Celebrating home-chefs and home-cooked meals, EatWith urges you to dine in homes around the world. Much like what I am trying to do with 29. in NYC.  Oh joy! So I just had to have them over.

With a nip in the air welcoming fall, I set out to prepare a unique 4-course menu that showcased a variety of Indian flavors. We started with a Tangy Corn & Peas Chaat (cold) and Chicken Keema Bites (warm). Having a warm and cold starter ensures that there is something for every palate. Lucky for me, the ladies enjoyed both!

Conversations trailed to the smell of Spiced Lentil Quinoa served aside a fresh-off-the-pan garlic sautéed Prawns. Dal is a lovely way to cook this grain, and replace that everyday oh-so-boring rice. With a side of fish, it's a complete meal! Amidst all the laughter, I know they were waiting for seconds., and the look when I got it to them? Precious. I live for such moments. 

We ended the meal with a layered Carrot Halwa Parfait. With mushy carrots slow cooked in milk and sandwiched between crunchy biscuits and coconut flakes, what's there not to love? Did I mention it was topped off with a dollop of maple whipped cream? This was one of my better dessert success stories, and I am dancing all over again for it.

*You can get a taste of this very menu at the next available 29. event. Come in for a bite!

Recipes

1. Tangy Corn & Peas Chaat

2. Spoons of Chicken Keema Bites

3. Spicy & flavorful Lentil Quinoa Pilaf with Garlic Prawn Skewers (recipe only on EatWith)

4. Shots of sweet Carrot Halwa Parfait

Kale & Spinach Baked Oatmeal

“Who makes the rules

For breakfast or lunch,

I work with my instincts

And a culinary hunch.

What can be eaten in day

Tastes only better by night,

Eat it sweet or savory

Doused with cream, or extra light.

Sauté, fry or bake

With water, milk or curry,

Oatmeal remains oatmeal

You needn’t worry.

So don that apron old

Be different, be a dare,

Eat your breakfast for lunch

And ignore those who stare!”

Ingredients

2 cups spinach & kale curry (use this recipe, but add 1 cup of kale leaves along with the spinach while blending)

1 cup rolled oats

½ cup warm water

1 small jalapeno, finely chopped

½ cup extra firm tofu, finely chopped

Greek yogurt or sour cream to garnish

Pre heat the oven to 375 F

Mix all the ingredients, except the sour cream, and set to bake in individual ramekins for 25-30 minutes, or until the oats stops bubbling and look dry to touch. 

Turn oven to high broil and cook for another 3-5 minutes. Top with a dollop of greek yogurt or sour cream. Enjoy!

Curried Tilapia & Celery Rice Bowl

“Fresh as the sea

And healthy for you,

This curried dish

Is satisfying too.

A mouthful of comfort

And flavors that fill,

Quick meal for a busy day?

Yes, it fits the bill.

So leave behind

That red meat today,

Eat fish my friend

And keep those pounds away!”

Ingredients

1 cup steamed rice (great way to use leftovers)

½ pound Tilapia fillet (or any white fish)

1 plum tomato, diced

½ green pepper, finely chopped
1 stalk of celery, diced

½ red onion, sliced lengthwise

2 cloves of garlic, crushed

½ teaspoon fresh ginger, finely chopped

1 green chili, finely chopped

2 teaspoons fresh coriander, finely chopped

2 teaspoons fresh mint, finely chopped

Juice of ½ a lemon

½ teaspoon garam masala

2 teaspoons curry powder or any mixed masala such as Kitchen King

1 teaspoon coriander powder

4 tablespoons light olive oil

Salt & pepper to taste

Heat oil in a non-stick pan. Add the onion, garlic, ginger and green chili and sauté till onions begin to turn transparent. Add the tomatoes, turn heat to medium and sprinkle some salt to allow the tomatoes to sweat. Cover and cook till tomatoes are tender.

Mix in the green pepper, celery and all dry spices (except the garam masala). Cover and cook for another 2-3 minutes to let the vegetables soften slightly (I like to keep a crunch but if you prefer to have them soft, cook for an extra 3-5 minutes).

Uncover and place the Tilapia filet on top. Sprinkle with chopped coriander, mint, lemon juice, garam masala, salt & pepper and cover to let the fish steam. Tilapia cooks rather quickly, under 10 minutes, so make sure you don’t over cook. Once cooked, remove cover to dry an excess liquid. Break the fish into small pieces (don’t over mix or the fish will become into a mash) and give it a quick sauté on high heat. Serve hot on top of rice for a quick and healthy meal. 

Fig, Bean & Quinoa Salad

“Sweet & tangy

A marriage of taste,

Put those veggies

Don’t let them go waste,

With a crunch

That does sing along,

Your heart is happy

And creates a song,

A meal in minutes

For the busy few,

Time to skip take-out

And prepare your own menu!”

Ready in minutes, a meal was never this easy. I used some leftover quinoa, chopped in some colorful fresh veggies and added figs and beans only to discover this sweet & tangy salad, that was not only healthy but rather fulfilling!

Ingredients

1 cup cooked quinoa

2 tablespoons red pepper, finely chopped

2 tablespoons green pepper, finely chopped

2 tablespoons red onion, finely chopped

1 cup baby spinach leaves, washed and roughly torn

6-8 medium sized dried figs, diced

1 teaspoon fresh coriander, finely chopped

3 tablespoons kidney beans, cooked and drained (use a lentil/bean of your choice)

Juice from ½ an orange

1 teaspoon lemon juice

2 teaspoons extra light olive oil

2 teaspoons dried peas (or walnuts/almonds) for a crunch

½ teaspoon paprika

Salt & pepper to taste

Mix the olive oil, orange juice, lemon, salt, pepper, paprika and fresh coriander and let it sit for 10-15 minutes in the refrigerator.

In a large bowl, toss all the other ingredients for the salad (except the dried peas/nuts). When ready to serve, drizzle with the dressing and top with the dried peas/nuts. 

Simple, isn't it?!

Slow-Baked Chicken & Oats Stew : The One Pot Wonderdish

"Lazy to cook

And stir and fry?

It's time you gave 

This dish a try.

Nutrition in a pot

Bakes while you rest,

It cooks itself

And gives you it's best.

Simplicity in summer

Autumn, winter or fall,

In fact so simple

That it needs no recipe at all!"

Cooking can't get any easier. It just can't.

Incurring a head injury has its benefits. It forced me into creating quick and simple recipes that were nutritious, without compromising the flavors you crave. After all, who wants to eat bland food when unwell! This was a food miracle. Do try it, I promise it will not disappoint.

Ingredients

1 pound chicken breast, cut into cubes (change to meat of choice)

1/2 cup black eyed peas, soaked overnight

1/2 cup rolled oats

1/2 carrot, chopped

1 celery stick, chopped

1/2 cup snow peas, halved

1/2 green pepper, diced

1/2 onion, diced

1 clove of garlic, crushed

1 green chili, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 large bay leaf

2 cloves, crushed

1 tablespoon coriander powder

1 teaspoon paprika or cayenne pepper

1/2 teaspoon red pepper flakes

2 cups chicken stock

1 tablespoons whole wheat flour (optional - used to thicken the stock)

1 tablespoons light olive oil

Salt & pepper to taste

Pre heat the oven to 375 F.

Mix all the ingredients for the stew in a deep baking dish. Cover properly with aluminum foil and bake for 2 hours. Remove from the oven and let it sit for 15 minutes before removing the cover.

Dish out and enjoy! 

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. 

Easy Meatball & Vino Pasta Bake

"One of those days

When my mind is blank,

I can’t think or write

Hey! at least I'm being frank!

The recipe is all I have

To convey the flavor today,

You’ll just have to try it

And do as I say..

Melted to perfection

Disappoint this will not,

Layered pasta surprise,

A.k.a magic in a pot.”

Ever had one of those days when you wish you could throw everything in a pot and it cooked by itself? Today was just that. I wanted to make a quick, flavorful dinner that was simple, tasty and yet had a slight sophistication to it. And what speaks sophistication better than wine. I used a basic white wine pasta recipe, threw in some veggies (always!) and added a quick bake in the end - for that warm gooey goodness that sinks till the last bite. God bless whoever invented the oven!

Sadly, it finished before I could take my post-bake-finished-dish pic. Perhaps, that says it all.

Ingredients

2 cups short tube or shell pasta, par boiled

½ red onion, sliced lengthwise

8 frozen chicken meatballs, sliced (you could also make fresh like these, replace with beef/pork etc)

½ red pepper, diced

½ cup brocolli florets

3 cloves of garlic, minced

¾ cup chicken stock

½ cup white wine (any kind that you like to drink - I used Sauvignon Blanc)

1 teaspoon red pepper flakes (lots more if you like it hot!)

3 tablespoons olive oil

½ cup grated cheese – I used Castello Weissbier since I had it in stock but typical cheeses like gruyere, cheddar or gouda would work well too.

Some fresh coriander/basil, finely chopped

Salt & pepper

Heat oil in a non stick pan. Add onions and garlic, and sauté till onion begins to turn translucent. Add the red pepper and broccoli and sauté for a quick minute till the broccoli turns dark green. Pour in the wine and let it simmer for a minute. Now add the chicken stock and dry spices. Let the sauce simmer till it becomes slightly thick and then stir in the pasta. Mix well and cook covered till the pasta is al dente. Once done, uncover and turn heat to high so any excess liquid gets absorbed. Leave a little moisture as we are also going to bake the dish and you don’t want it to turn too dry.

Transfer the pasta to a baking dish. Top with half the sliced meatballs, followed by grated cheese and then the remaining meatballs. Sprinkle some fresh coriander/basil on top and bake at 375 F till the cheese has melted and begins to bubble. Turn oven to broil and let the cheese brown for 30 seconds.

Remove from the oven and dig in.... A relatively quick and mouth watering weekday dinner.

[Tip: Bake in individual ramekins to create an appetizer size portion!]

Spring Chicken Bake

“Chicken and vegetables

At war, hold that enemy eye,

Children hate them greens

But the bird gets no sigh.

Such discrimination

Is hardly fair today,

Why should nature work so hard

While slaughter gets its way?

So I mixed them up

And let them become friends,

The only way to change minds

Is to start a new trend.

Out came a cohesion

Of love, color & taste,

While some experiments fail

This was surely no waste!”

I love food that can be just thrown together and baked. Love, love, love it. It's simple, quick, and shouts fresh and wholesome. Best part? It tastes great too!

Ingredients

1 pound chicken breast, cut into small cubes

1 small eggplant, diced

½ onion, sliced lengthwise

½ cup baby carrots, diced

1 red pepper, diced

2 cloves of garlic, minced

½ cup cherry tomatoes, halved

2 green chilies, finely chopped (add more if you want it more spicy)

¼ cup fresh basil or mint, roughly chopped

5 tablespoons olive oil

1 teaspoon paprika

1 tablespoon coriander powder

½ teaspoon garlic powder

1 teaspoon dried basil

½ teaspoon turmeric powder

1 teaspoon freshly ground black pepper

Salt to taste

Mix all the ingredients and refrigerate for 2 hours for the flavors to mingle. Bake in a 375 degree F oven for 30-35 minutes, till the chicken is fully cooked and the vegetables are slightly tender and brown. Turn oven to broil and cook for another 2-3 minutes. This will give the vegetables a tender crisp film – much like what you get in a BBQ.

Serve hot with paranthas and mint yogurt chutney. A quick, healthy and wholesome meal!

Tamarind Rice in Cucumber Cups

“Cool as a cucumber

Is a term we often hear,

Specially welcoming

Now that summer is near.

With a tang of tamarind

And a south Indian touch,

From veggie to tapas

Did not take that much!

This rice special

And the fresh crunch,

It’s the appetizer for which

You’ll skip lunch.”

Ingredients

2 cups boiled rice (preferably left over from day before)

2 dried red chilies

1 teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon asafetida powder

1 teaspoon tamarind paste
2 tablespoons roasted peanuts, slightly crushed

2 teaspoons split yellow gram (optional)

2 tablespoons olive oil

1 large cucumber, cut into 2 inch pieces

Salt & chili to taste

Heat oil in a pan. Add the yellow gram, peanuts, mustard seeds, cumin seeds, red chilies and fry for a few minutes till the seeds begin to splutter. Add the tamarind paste, along with ½ cup water and the remaining dry spices. Cook on medium flame for 5-6 minutes, till the tamarind is cooked and most of the water has been absorbed. Add the rice, mix well and cook for another 4-5 minutes. Remove from heat and cool.

Scoop the centres of the cucumber pieces and fill with the tamarind rice. Serve cold.

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. 

Red Curry Chickpeas

“Mellow & warm

The melt-in-the-mouth,

Texture of this dish

Reminds me of down south.

Bite full of the beach

And an aroma of waves,

Like a snooze in the sun

With food you crave.

The creaminess of coconut

With that kick of curry,

Slows down time

And calms all flurry.

Suddenly you’re on holiday

While still at home,

A celebration in your mind

While still alone!”

Ingredients

1 cup chickpeas, soaked overnight & boiled

½ cup green lentils, soaked overnight & boiled

1 tablespoon thai red curry paste

1 cup coconut milk

½ onion, diced lengthwise

1 clove of garlic, minced

½ teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon lemon juice

2 tablespoons olive oil

9-10 fresh basil or mint leaves, slightly crushed (to release the flavor)

Salt to taste

Heat the oil in a non-stick pan. Add the onions, garlic, cumin seeds, coriander powder and red curry paste and cook for a minute on medium heat till the paste begins to splutter. Add the coconut milk and cook for another 2 minutes. Stir in the remaining ingredients (except the lemon juice), mix well and cook covered for 6-7 minutes or till most of the coconut milk has been absorbed by the chickpeas. Remove from heat, add the lemon juice and serve hot with steamed rice.

29. Tasting Part II - Of Desserts, Discussions & Dining

"This little game is easy to play, 

And is our little ice breaker for the day,

You just add, subtract, multiple, divide or more

And there is a prize for the highest score.  

Give yourself 5 if you came by car. 

And add 8 if you spent last night in a bar

Spectacles are cute, add 2

6 points more if your eyes are blue. 

Subtract 5 if you are wearing pink, 

But multiply by 4 if you are showing some skin. 

Count all your buttons, each gives you 1, 

Except if they're white, then you get none. 

Add 10 if coffee makes you say yay,

But divide by 5 if you have a starbucks each day.

Now here's a little chance to score better, 

Add 6 if you're wearing a sweater. 

1 point for each year that you have been wed, 

But take away 5 if today you didn't make your bed. 

Spring is for food, if you're a foodie multiple by 3- hurry!

And of course, divide by 6 if you hate curry.

If you kissed your husband/wife/bf/gf today, add 12, 

But If you kissed them both 20 you must shelve 

If you enjoy travel, multiple by 5 

Add another 10 if you've done a sky-dive

Now that's all there is, so total your score, 

Don't cheat, and add a fictitious 4!

But wait, there is an added bait

For those who arrived not a minute late

You know who you are, add 10 today

Punctuality pays, what can I say!"

Great way to get the conversation started - don't you think? Games and a few laughs always put people at ease, specially me, so I used this as an ice breaker for the 29. Calories second Tasting held yesterday, 7th April 2013! And congratulations Laura, for winning the gift hamper - set of 3 edible candles. Yes, you heard right, edible candles. 

Fifteen wonderful people attended to taste, critique and provide invaluable feedback on a 4-course tasting menu.  With spring in the air, and a dessert themed table dressing, the afternoon was colorful, entertaining and hopefully satisfying. 

Each dish was made to mimic a popular dessert and the menu consisted of:

1. Pav Bhaji Sundae - Bharta Sliders served in sundae cups.

2. Gobi Cupcakes - Mini Curried Cauliflower Frittata with a Mint Yogurt frosting (Add 4 extra eggs to the pizza recipe for firmness, and baked it in mini cupcake moulds for the shape).

3. Chicken Pops - A deconstructed Butter Chicken. Chicken meatballs w/ naan pieces served with a tangy tomato cream dipping sauce. A variety of 'sprinkles' accompanied the ensemble for that crunch I love.

4. Phirni Pudding - Phirni (ground rice pudding) served with burnt sugar bits and a jelly glaze in tall shot glasses. And raspberries are the very best to dress a dish, simple yet elegant.

Alongside the tasting menu were some effortless yet, refreshing palate cleansers that also served as starters for the (few) early birds:

1. Cucumber Boats - filled with a mixture of minced turkey ham, veggie cream cheese & herbs. 

2. Fruit Chaat Sticks - A first timer, these were skewers of bananas, apples, strawberries & blueberries tossed in fresh orange juice, crushed mint & chaat masala. Ooh, how they echoed spring!

I wish you were there, but here are some more pictures from the event for you to feast on. And if you're still tempted, simply contact me to set up the table for your next event. Nothing makes me happier than helping others with a full stomach.

Happy monday everyone.

10 Things You Can Do with Leftover Lentils & Beans (A Recipe Revisit)

"Too many leftovers, not enough mouths to feed

Oh that pot in the fridge, looks in dire need,

Of love, care and a celebration new

Where you can have your dal, and eat it too,

Don't give in to the stares, the eyes that shed a tear

'Please consume me', or banish me to the sewer,

Instead work your magic, save a starving children few

Abracadabra, shazaam, a re-invented meal for you!"

Did your less than perfect measurements resulted in an excess portion of your much-loved beans or lentils? Or did you have a party where beer won over the barrel of dal soup? Nodding your head? Let's be honest, this is a problem for most people. And yes, it happens to me too. More often than you can imagine actually!

Everyone can do with a bit of variety in their day to day meals, so here are 10 great ways to use those  lentils & beans that have been lingering in your refrigerator. Don't let them eye you into guilt-eating into them. Re-create, re-serve & rejoice. Then eat them.

1. Party favorites - Lentil Phyllo Cups

2. A step away from the usual - Lentil Paranthas

3. Dinner for two - Lentil Pasta

4. Vegetarians deserve meat too - Kidney Bean Kebabs

5. Breakfast anyone? Lentil Pancakes

6. Enjoy a healthy snack with these - Eggplant & Lentil Fritters

7. A bit of work, but why not! Lentil & Cabbage Tarts

8. Simplicity galore, the everyday staple - Wholewheat Lentil Roti

9. A twist on the Indian rajma curry - Mexican Beans & Rice or Beans & Sausage Rice on Potato Cups

10. Dress your meatballs - Chicken meatballs in Dal

Like leftovers, old recipes need to be brought out from that closet too.

What are your left-over secrets? 

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

Easter Eats & Welcoming Spring

“Of sweets & candies

And little treats,

A fluffy bunny

Hopping on it’s feet,

Egg shells & tarts

And games a ton,

A buffet for two

Or a spring-fling run,

Fruits & flowers

Gifts you give,

It’s for this weekend

The week you live,

Holiday & hearts

Let’s have some fun,

Happy Easter

To you, and everyone!”

I think spring is finally here. Or at least I pray it is. The sky is blue, colors everywhere are changing and the best part, spring fruits! How I adore them. So I thought I may as well cook up something. Plus, how could I let easter go by and not prepare something interesting for you to read about?

With an upcoming race, I didn't want something for dinner that would be too heavy in Indian flavors, and neither did I want to spend hours in the kitchen sweating over it. All the dishes below were super easy, and I got them from the kitchen to the table in under 3 hours. Not bad, right?

The mushroom sundae was my favorite. What was yours?

Mushroom Sundae

1 cup mushroom stir fry from my mushroom toasties (sans the peas, and with some coriander powder, added for flavor)

4 slices of brioche bread

4 mini mozarella rounds

4 cherry tomatoes

Cut a circle from the brioche bread and bake into bread cups. Put 2 teaspoons of the mushroom stir fry, and top with a mozzarella & cherry tomato. Quick, cute and comforting - a sundae that even your kids would love!

Orzo & Cheese Bites

1 cup orzo, cooked al-dente

½ cup gouda cheese, grated

½ onion, finely chopped

1 tomato, diced

½ red pepper, finely chopped

1 clove of garlic

1 teaspoon curry powder

2 tablespoons breadcrumbs

1 tablespoon olive oil

Salt & pepper to taste

Heat oil in a non-stick pan. Sauté the garlic and onion till the onion turns translucent. Add the tomatoes, red pepper and all the dry spices and cook covered for a few minutes till the tomatoes are tender and cooked. Once done, add the orzo and cook for another few minutes and then remove from heat to cool. Once cooled, mix in the cheese & breadcrumbs. Put 3 tablespoons of the mixture into each mould of a greased muffin pan, and bake at 350F for 15-20 minutes, till the underside is crisp. Cool slightly before removing from the pan. Top with some grated cucumber & coriander and serve fresh. A slight variation on the favorite Mac & Cheese.

Chicken Spring Rolls

½ pound chicken cutlet

1 cup mixed vegetables (carrots, cucumbers, red & green peppers), julienned

1 teaspoon coriander powder

1 teaspoon + 2 tablespoon olive oil

1 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons tomato paste

Salt & pepper to taste

Put the chicken inside a freezer bag and beat with a rolling pin till it becomes thin and can be rolled.

Mix 2 tablespoons olive oil with salt, pepper, red pepper flakes & paprika and rub the chicken with this mixture. Refrigerate for 20 minutes.

In the meantime prepare your vegetable filling. Heat 1 teaspoon olive oil in a non-stick pan and sauté all the vegetables on high heat (with the exception of cucumber) with coriander powder, salt & pepper. Do it for a few minutes, just enough for them to lose their raw taste, but not enough for them to become soft. Remove from heat, cool and mix with the cucumber.

Cut 1 inch strips from the chicken. Put some tomato paste, followed by 1 teaspoon of the vegetable mixture in the centre and roll up the strip. Secure with a toothpick. Rub some more tomato paste on top. Bake at 350F for 15 minutes. The switch to broil mode and cook for another 5, til the chicken is cooked and begins to brown on the top. Serve immediately.

Spring Custard Cups

250 ml + 2 tablespoons whole milk

2 tablespoons brown sugar

½ teaspoon cinnamon powder

1 heaped tablespoon eggless custard powder (vanilla)

1 ripe peach, skinned and diced

¼ cup blueberries

Juice of ½ an orange + pulp of ½ an orange (I used cara cara oranges)

Bring 250 ml milk to boil with the sugar. Meanwhile mix the custard powder in 2 tablespoons milk to make a smooth paste. Once the milk begins to boil, add the custard mixture while constantly stirring the milk so that no lumps form. Once the custard begins to thicken, add the cinnamon, orange juice and all the fruits. Cook for approximately 8-10 minutes on low heat till the fruits become tender. Refrigerate for 2-3 hours to chill & serve.