Peach Gujia Parfait*

“Here comes holi 
And we’re far away,
No family to hide from
No colors to play,
But at least we can feast
And celebrate in taste,
That what we know
Shouldn’t go waste,
So fold up your sleeves
And get out the dough,
Roll, fold, repeat
Till you have no more,
And what’s lost in emotion
Is gained in weight,
Holi is almost here and
My gujias are on the plate!”

Ingredients
For the Gujia Dough
1 cup whole wheat flour
2 teaspoon ghee (clarified butter) or shortening
Water as required
For the Gujia Filling
1 peach, skinned and cut into cubes
1 teaspoon coconut flakes
1 teaspoon brown sugar
½ cup milk
½ teaspoon black pepper
½ teaspoon cinnamon powder
1 cardamom, crushed
For the Parfait
½ cup mascarpone
¼ cup whipping cream
1 teaspoon fine brown sugar
Some home made granola
Make the dough
Mix the ghee with the flour and mix well. Now slowly add water till the dough just comes together. Make sure it’s not too wet. Cover and keep aside for 20-30 min.
Make the filling
Mix all the ingredients for the filling and cook covered on low flame till the peaches are tender and have broken down. Open cover, change flame to medium-high and sauté till all the liquid is absorbed. Refrigerate and cool.
Put it together
Roll out the dough and cut 2-2.5 inch circles from it (makes about 14-16). Put a teaspoon of the filling in the center and fold into a half moon shape to make a dumpling. Do this will all the dough, but save some of the filling for the parfait.
Heat some oil in a deep pan and shallow fry the dumpling. Drain and cool.
Take a tall shot glass and make layers of the peach filling, the mascarpone and the granola. Do this till you reach the top or run out of mixture. Top with e gujia and enjoy.
A western twist to the holi favorite!

*Adapted from the recipe by Indian Simmer



Beer, Besan & Bread Pakora

“I know not much about St Patrick 
But I do know this,
These Indian street side treats
Are criminal not to miss. 
Crisp on the outside
And inside, like mum’s heart,
Consoling, caring, warm
A feeling that lasts.
The comfort of bread
With flavors that cry home,
Beware, you will eat them all
If you are cooking alone..”
Ingredients
For the filling
1 cup broccoli florets, boiled & mashed
1 tablespoon cream cheese
1 small potato, boiled and mashed
1 cup spinach, boiled made into a puree
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon chat masala
1 green chili, finely chopped
½ teaspoon dry fenugreek leaves
2 teaspoon fresh mint chutney
Salt & pepper
Others
3 sliced of bread
½ cup gram flour or besan
4 tablespoons dark beer (like Guinness)
½ teaspoon dry mango powder
1 teaspoon butter
1 tablespoon olive oil
Salt & pepper

Prepare the filling
Mix the broccoli with cream cheese and some salt and pepper and keep aside.
Mix the potato with ½ the spinach puree, and the remaining ingredients for the filling, except the green chutney. Mix well and keep aside.
Prepare the Bread Pakora
Mix the besan with the remaining spinach puree, salt , pepper and dry mango powder. Add the beer and some water (if needed) to make batter that can coat the bread i.e. not like bread dough but not too watery.
Butter all the slices of bread. On one buttered slice put the broccoli mixture. Top with the other slice, buttered face up. Add some potato mixture on this and top with some mint chutney. Close the sandwich with the last slice, buttered face down. Dip the sandwich in the besan batter and pan fry till the sides are brown and crisp.

Cut into pieces, eat and let others be 'green' with envy!


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!


Squash, Onion Jam & Chickpea Toasties

“Looks like melon
But tastes like none,
Slightly sweet, slightly earthy
And a whole lot of fun.
Adaptive in taste
And healthy too,
Roast, soup or curry
Whatever suits you.
Named after a sport
Grows not on a tree,
Squash is yummy
But you may not agree..”
Ingredients
For the curried chickpeas
¾ cup boiled chickpeas
1 teaspoon olive oil
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon dry mango powder
½ teaspoon paprika
Salt & pepper to taste
For the squash & onion jam
1 small acorn squash (approx 1 pound), skinned and cubed
2 tablespoons olive oil
1 medium onion, sliced lengthwise
½ cup white vinegar
3 tablespoons maple syrup
Salt & pepper
Others
Baguette or brown bread
Butter
Fresh Ricotta
Chopped coriander for garnish
Prepare the chickpeas
Heat the oil in a pan. Add all spices and roast for a minute. Add the chickpeas, mix well and reduce heat to cook for 5-6 minutes. Remove from heat and cool.
Prepare the squash & onion jam
Add 1 tablespoon oil and some salt and pepper to the squash pieces. Bake for 15-20 minutes in a 450 F pre-heated oven, or till the squash is fully cooked. I like mine with a slightly browned skin so I leave it in there for a few more minutes. Remove from the oven, add the curried chickpeas and mash coarsely with a fork. Make sure you leave a few chunks in there for texture.
Fry the onions in the remaining oil till golden brown. Add the vinegar and maple syrup and let the mixture cook on medium flame till the liquid has all been soaked. Increase the heat slightly and let the onions caramelize. Be patient, this will take at least 20-22 minutes from start to end. Once done, add to the prepared squash mixture while still hot. Keep some aside for garnishing.
Put it all together
Cut the baguette or bread into 1 inch pieces. Butter slightly and bake at 350 F for a few minutes till the bread is crisp. Remove from heat, put ½ teaspoon of fresh ricotta and top with the squash mixture. Garnish with some leftover onion jam, fresh coriander and crushed dried chickpeas- for a slight crunch! 


Eggplant & Lentil Fritters

“The ingenious child of a burger
The faithful companion for a game,
When I first met a slider
I wondered what’s in it’s name.
The meat, the hype, the versions
A creation that’s no creation at all,
The miniature of a loved favorite
Whose ratings are rising up the wall.
So I set out to make my version
A main as well as a side,
One where the buns would be jealous
Of what hides inside.
And while I rolled and prepped
They somehow vanished before my eyes,
I never did put those sliders together
Ah, I will just let this one ‘slide'.”
Ingredients
1 medium eggplant
1 cup green lentils, boiled (with liquid removed)
½ cup red pepper, finely chopped
½ onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon cumin powder
1 tablespoon coriander powder
½ teaspoon curry powder
4 tablespoons rolled oats
2 tablespoons olive oil
Salt & chili to taste

Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool.
Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so prefer not to. Remove from heat and cool completely.
Once cooled, mix in the rolled oats and form 6-8 circles with your hands- approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides. Use as patties for a healthy veg sliders, or as an appetizer on their own!


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.

Truffled Pastry Wheels

“The holiday season’s gone
But leftovers remain,
And ambitions are high
To lose the holiday inches gained,
But food must be eaten
Just as days go by,
So may as well indulge
At least you can say you try,
Make ‘em bite sized
So they deceive the eyes,
And when you get atop that scale
No one can hear your cries,
Hide the ingredients
In the folds and turns,
And pretend to eat as though
You were never told,
And when you go out
Skip those beers,
For every scrumptious mouthful
Is worth a few tears.”

Ingredients
For the pastry dough
1 ½ cups whole-wheat flour
½ teaspoon salt
1 stick chilled unsalted butter, diced into 1/2-inch cubes (keep the cubes in the freezer for at least 10 minutes before using so they’re really chilled)
2 tablespoons vegetable shortening, chilled
3 to 4 tablespoons ice water
For the Filling
1 cup button mushrooms, chopped
¼ cup shelled edamame
½ cup snap peas, halved
½ onion, diced lengthwise
2 cloves of garlic, crushed
1 teaspoon olive oil
½ teaspoon paprika
Salt & pepper to taste
Others
½ cup grated truffle gouda
1 teaspoon butter
Extra flour for dusting/rolling
Make the pastry dough
Mix the flour and salt and put in a food processor.  Add the chilled butter cubes and pulse a few times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly add the ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Place the dough on a clean surface and mould into a ball using your hands. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for 30 minutes.
Make the filling
Heat oil in a pan. Add the onions and garlic and sauté till brown. Add all the vegetables and spices. Cover and cook on medium flame till the mushrooms have become tender. Remove cover, sauté on high flame to remove any excel liquid. Keep aside to cool.
Put it together
On a floured surface, roll out the dough to ¼ inch thickness. You can also roll it our in-between cellophane sheets in case it’s sticking to your surface. Cut off the edges and make a rectangular shape.
Butter the surface, top with the mushroom mixture and then some cheese. Sprinkle with black pepper and roll the dough into swiss roll like shape  . Using a sharp knife, cut 1 inch thick rounds from this and refrigerate for 20 minutes. Grease a baking dish and bake the wheels at 350 deg F (180 dec C) for 20-25 minutes, or till the dough has cooked and begins to brown. Cool slightly and serve warm or at room temperate.

A great way to use up left over pie or pastry dough!


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.

Lentil Phyllo Cups




“As kids we heard, our parents always say

Have your greens and lentils, or the ghost will take you away,
We laugh at it now, years later from it all
Wondering why we ever believed, the story so tall,
For lentils once considered, far from the food we crave
Is now to me a treat divine, and quite a party save,
Colorful and versatile, ever a quick dish to prepare
Dressed & disguised the right way, it’s far from a nightmare,
So the tales have now turned, there are no false scares
And the kids eat it all up, so the ghost can’t have their share!”


Ingredients
1 cup dried small red or green lentils (or leftover lentils in your fridge!)
2 bay leaves
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon pine nuts
1 small tomato, diced
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/2 teaspoon ground red pepper or paprika
3 garlic cloves, minced
2 tablespoons fresh lemon juice
12 frozen filo pastry shell, baked/thawed as per instruction
Indian Aloo Bhujia (optional - for garnish only)
Salt & Pepper to taste

Boil the lentils with the bay leaves in 2-3 cups of water, till tender. Keep aside and cool. Do not drain and of the liquid.
Heat oil in a pan. Add onion, garlic, cumin seeds and nuts. Saute for 5 minutes or until nuts are lightly browned. Stir in the tomato and all the dry spices and cook till tomatoes are tender. Stir in boiled lentils. Cook on medium flame till the flavors are fused and most of the liquid from the lentils has evaporated. Remove from heat and stir in the lemon juice.
Put 1 teaspoon of the lentil dip in each filo pastry, top with some Aloo Bhujia (for the crunch) and serve! Mmmmm...

Baked Stuffed Button Shrooms

“White and round
These buttons small,
Bundled with creativity
And flavors tall,
Why chop and sauté
When you can bake ‘em brown,
They taste so good
Turned upside down,
No carb, no sir
Pop in one , two , three
Pass them to fussy friends
Who live fat free,
And with leftovers some
Top with spoons of cheese,
Dress fitting tomorrow
So I need the grease...”
Ingredients
10-12 button mushrooms
1 medium tomato, chopped
1 small onion, chopped
¼ cup corn kernels
¼ cup green peas
1 teaspoon garlic ginger paste
½ teaspoon dried basil
½ teaspoon dried oregano
1 tablespoons olive oil
½ cup grated cheddar or gouda
Salt & pepper to taste
Wash and clean the mushrooms. Remove the stems and create hollows. Chop and keep the stems aside for later.
Heat oil in a pan. Add the ginger garlic paste and onions and cook till onions start to brown. Add the tomatoes and the dry spices, cover on medium flame and cook till tomatoes are tender. Add the corn, peas and mushroom stems, cover and cook for another 2-3 minutes. Saute on high heat for a few seconds before removing from heat. Keep aside and cool.
Grease a baking dish. Spoon one teaspoon of the mixture in the mushrooms and line in the baking tray. Sprinkle with grated cheese, pepper and a few drops of olive oil. Pre heat the oven to 180 degree C, and bake for 15-20 minutes, till the mushrooms are thoroughly cooked and reduced in size. Serve immediately. A healthy carb-free snack!

Veg Chili with Couscous







“Sundays come
And Sundays go,
But it’s the Monday
That makes me say “Oh no!”
A day pious
With no meat unclean,
Detox and cleanse
Only with things green.
Veggie lunch
And dinner for two,
This head of ideas
Fails right through.
And then comes
A moment of “Ah!”
Finger licking goodness
Sans any slaughter.
Smells like meat
Tastes like it too,
But the gods are pleased
And I say…phew.”
Ingredients
2 cups boiled red kidney beans (keep the liquid you boiled in)
200 gm tofu or veg protein mince
1 large tomato, chopped
1 medium onion, chopped
½ cup green and red peppers, diced
½ cup corn kernels
1 green chili, chopped
2 tablespoons olive oil
2 cloves of garlic, crushed
2 bay leaves
2 cloves
½ cup whole milk
1 teaspoon cumin powder
2 tablespoons coriander powder
½ teaspoon paprika or crushed red chili flakes
1 teaspoon dried oregano
2 tablespoon Worcestershire or BBQ sauce
Fresh coriander for garnishing
Salt & Pepper to taste
Heat oil in a pan. Add the garlic, onions, green chili, cloves and bay leaves and sauté till the onion turns translucent. Now add the tomatoes, mixed peppers, corn and the dry spices. Cover and cook till the tomatoes are tender. Stir in the veg protein mince and the kidney beans. Cover and cook on low flame for 30 minutes. Add the milk and cook for another 10 minutes. The mixture should soak up most of the liquid and be semi thick in consistency. Stir in the Worcestershire or BBQ sauce, garnish with fresh coriander and serve hot with couscous.

Tomato-Pesto Eggplant Stack

“White inside, purple on top

Slide, dice or do a quick chop
Roast it, toast it or char it to the core
A small bite, and you keep wanting more
Dips or salads, curries or bake
Tomato or pesto, vegan or steak
Versatile it says, is its middle name
Any in my home, it has found true fame!”
Ingredients
1 medium eggplant, diced in rounds
1 clove of garlic, crushed
2 teaspoon sun dried tomato pesto
5-6 fresh basil leaves, torn into pieces
1 teaspoon olive oil
Salt & pepper to taste
Mix all the ingredients above, except the pesto. Heat the oven to 425 degree F, and let the eggplant grill for 25-30 minutes. Once it’s brown and tender,  mix with the pesto and grill again for 10 minutes.  It’s that simple!
A scrumptious appetizer! Serves well with a white sauce bake.

Leftover Lentil Pan-bakes

“Being a homemaker
All day long,
Sometimes I bake
Sometimes I burst into song,
I search and snoop
For ideas new,
To make treats
For those lucky few,
Some are successes
Some go dry,
Some attract the neighbors
When I begin to fry,
But I click and toil
Only for a moment as this,
When I can put
My efforts in print!”

Ingredients
1 cup leftover lentils (I used moong or green lentils)
4 tablespoons gram flour
1 cup chopped spinach
½ red pepper, chopped
2 teaspoons chat masala or dry mango powder
½ teaspoon cumin powder
½ teaspoon red chili flakes
1 tablespoon olive oil
Salt to taste
Method: Mix all the ingredients (except the oil) to make a batter. It will be quite thick and sticky. It should not be too wet though, so add a bit more flour if required. Rub some oil on your hands and roll out 2 inch patties. This will make around 8-10.
Pre heat the oven to 175-degree C. Rub some oil on both sides of the patties, and flatten them slightly so as to resemble thick pancakes. Line them on a baking dish and bake for 25-30 minutes, turning them once in between. Remove when they are light brown and crisp on both sides.  
Serve hot with pickle!

Fall salad w/ slow roasted vegetables

"Seasons come
And seasons go,
The winds howl
And emotions flow,
Friendships new
And plans to plan,
Some keep going
Some take a stand,
You enjoy, you admire
Look around,
The wonders of nature
Leave you spell bound,
The excitement rises
For the wait,
To create colors of fall
In a plate..."

Ingredients
For the salad
250 gm Mesclun Mix, Aragula or Romaine Lettuce
1 cup boiled quinoa or cous cous
½ cup dried cranberries or raisins
½ cup chopped walnuts
½ cut roasted pine nuts
2 tablespoons extra virgin olive oil
1 lemon, juiced and zest kept aside
¼ cup balsamic vinegar
100 gm feta or goat cheese, crumbled
Salt & pepper to taste

For the roasted vegetables
2 small aubergines, sliced into 2 inch pieces
10-12 baby carrots, shaved and cut into 2 inch pieces
½ cup button mushrooms, halved
2 tablespoons extra virgin olive oil
Salt & pepper to taste

Method: Mix the ingredients for the roasted vegetables. Pre heat the oven to 150 degree C and bake the vegetables for 20-25 min.
Mix all the ingredients for the salad and top with the roasted vegetables. Finish with a generous dollop of red pepper dip or tahini hummus and enjoy the tastes of fall!

Green Salad with Raspberry Honey Vinaigrette

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“In a bush lush
Swaying with dashes of red
Lay a field of raspberries
On a green & thorny bed,
Picked to perfection
Spilt over some greens
A dash of lime, pepper
Like creating a movie scene,
With a fruity entourage
This salad for the soul
Sweet & Tangy on the tongue
Made it summer in a bowl”
Ingredients
For the salad
50 gm mesclun mix (or any green leaves)
½ cup red or green cabbage, chopped
¼ cup diced red apple
½ cucumber, cut into slices
½ red pepper, sliced finely
2 tablespoons gouda cheese, cut into small cubes
¼ cup ripe raspberries
5-6 walnuts, broken into pieces
(You can add any veggies you fancy i.e. carrots, beetroot)
For the dressing
2 tablespoons balsamic vinegar
½ teaspoon honey
1 teaspoon fresh lime juice
4-5 ripe raspberries, mulled/crushed
Salt and pepper to taste
Mix all the ingredients for the dressing. Make sure the raspberries are mulled well so as to blend with the dressing.  Pour over the salad ingredients, toss lightly and serve immediately. A sweet & tangy start to the summer!

Wholewheat Spicy Bread Assortment

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“What’s that smell!

He said, with a sniff,

Floating towards it

Like a balloon in wind,

Rustic and fresh

Spices twirl in flair,

With eyes closed

He gets pulled into air,

As they rise

Light, with edges brown,

He waits eagerly

To receive his crown,

And so they arrive

Sunny, slightly red

Long live he says

The simple art of bread.”


Ingredients

1 cup all purpose flour

3 cups whole-wheat flour

2 tablespoons active dry yeast

1 tablespoon brown sugar

1 tablespoon salt

2 tablespoon melted unsalted butter or margarine

½ cup milk, warmed

½ cup water, warmed

1 tablespoon curry powder

1 teaspoon oregano powder

1 teaspoon chili flakes

1 teaspoon paprika powder

1 teaspoon fresh dried mint leaves, crushed


The Dough: Mix the yeast with half the water and little sugar and set it aside till it begins to froth.

Mix the flour with salt, remaining milk, sugar, water, butter and all the dry spices and mix well. Add the yeast mixture and knead into dough. It will be a bit sticky so you can dust it with some dry flour and keep kneading till it becomes stretchy and pliable. Oil the sides of a bowl and keep the dough in it. Coat the dough with a little oil, cover and let the dough rise- for about 3-4 hours. If the weather is warm then it will rise in about 1 hour.


The tricks & shapes: Once the dough has risen, punch it a few times and knead again till it feels soft and airy. Divide equally into 15-16 parts. I made 3 different types of bread out of this- just for fun


Simple buns: Use 6-8 parts of the dough and shape them into small rounds. Brush with a little oil and keep aside

Mini twisted cheesers: Take a part and divide into 3 parts. Using yours palms to roll each part into a long rod. Stick all the rods from the top and braid them, as you braid hair. Brush with oil, sprinkle some grated cheese and keep aside.

Pickle wheels:  Take a part of the dough. Roll it out flat. The dough is quite elastic and you can use your hand to shape it into a rectangle. Spread a little pickle mixture (any Indian pickle- I used spicy mango) and some grated cheese, Roll up the dough. Cut into 4-5 small discs. Brush with oil and keep aside.

Preheat the oven at 180 degrees C. Layer a tray with aluminum foil and bake the breads for 25-30 minutes till they are a little brown on top. Serve hot!

The smell of freshly baked bread is enough to make you want to eat it all! Mmmmm…

South Indian Gobi Bake

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“Flowers white
Turn golden brown,
Amidst the flavors
Of down South.
The tang from mustard
Or smoked curry leaves,
Brings back memories
Of home overseas.
That evening gathering
Snacks & family,
The fragrance of curry
Bringing tears to thee.
The effort small
Goes not vain,
When that bite one
Makes you feel loved again”












Ingredients
1 Big Cauliflower (Cut Into Small Florets)
¼ Cup Olive Oil
2 Tablespoons Sambar Powder (A South Indian Curry Powder)
½ Teaspoon Mustard Seeds
2 Tablespoons Crushed Curry Leaves
1 Teaspoon Paprika
¼ Teaspoon Hing (Asafoetida)
2 Tablespoon Cornflour or Corn Starch
1 Tablespoon Lemon Rind
Salt to taste
Chopped Coriander & Chat Masala To Garnish
Cut the cauliflower into small florets and clean it by soaking in a mixture of warm water and salt for 15 mins.
In a large mixing bowl combine all the other ingredients, except the lemon rind and coriander, and mix well. Now add the cauliflower florets and toss well to coat thoroughly with the mixture. Leave aside for 20 minutes to marinade.
Pre heat an oven to 200 degree C. Put aluminum foil on a baking tray. Spread the cauliflower evenly on the tray, sprinkle the lemon rind on top and bake for 25 minutes, tossing it once after 15 minutes. To get a brown crispy surface, turn the oven to grill mode and grill for 3-5 minutes at 200 degree C.
Garnish with chopped coriander, chat masala and serve hot. A great appetizer!