Mini Veg Hot Dogs

“I know it may be wrong
And I apologize to you,
Americans, for doing this
To your favorite food.
This street food simple
New York’s pride & joy,
One that feeds many
Is now free of meat or soy!
Made from all natural
A bite sized robe does wear,
Has no relish or mustard
But is real to eat..I swear.”
These just scream 'take me on a picnic!'

I sort of feel guilt for doing this to America's favorite snack. But how could I not try my version of this ever-so-popular street food! It would be criminal to say I create, and not create a hot dog. 

Hot dogs have been on my 'to-cook' list for a while, but it took me some time to figure out how I could 'indianize' them. I wanted to make a veggie version, and make the 'sausage' completely from scratch - because it would hardly be different if I put a piece of chicken or veg sausage inside some mini buns. So here goes. I enjoyed mine with some melted cheese, yogurt mint chutney & salad. What's your relish? 


Ingredients
For the ‘sausage’
2 cups button mushrooms, chopped
½ cup red onions, finely chopped
1 clove of garlic, minced
1 teaspoon dried basil
½ teaspoon red chili powder
1 teaspoon coriander powder
1 tablespoon olive oil
Salt & pepper to taste
2 teaspoon fresh coriander, finely chopped
3 tablespoons green lentils, boiled and liquid drained
2 tablespoons bread crumbs
For the hot dog buns (you can buy mini ones from the market too. I couldn't find any so decided to make them!)
½ cup all-purpose flour
1 teaspoon olive oil
½ cup warm whole cream milk
½ teaspoon instant active yeast
A pinch of salt + sugar
Make the ‘sausage’
Heat oil in a non-stick pan. Add the onions & garlic and cook till onion turns translucent. Add the mushrooms, basil, paprika, coriander powder, salt & pepper and cook covered on medium flame till mushrooms are tender and fully cooked. Turn heat to high and sauté till any excess liquid has been absorbed. Remove from heat and cool. Mix in the lentils and breadcrumbs and blend to a fine paste.
Shape the mixture into mini bite-sized sausages and line on a baking tray. Brush with some olive oil and bake at 400 F for approx 12-15 minutes, till the ‘sausage’ turns brown and the underside is crisp. Turn the sausages around and bake for another 12-15 minutes, so that both sides are evenly crisp.
Make the buns
Mix all ingredients and knead to a sticky, but smooth dough. Add the milk slowly such that you only use the amount needed to get the dough together – we don’t want it getting too wet. Brush all over with oil and let the dough sit for an hour.
Once done, break into small pieces and shape into 2-2.5 inch ovals. Flatten slightly and bake at 375 F for 10-15 minutes, till they begin to turn brown. You can brush the top with some egg wash for the regular brown color on breads- I skipped this part.
Slice the buns in half, and serve with the veg ‘sausages’. You can add any relish that you usually enjoy on your hot dogs!

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.


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.

Broccoli Pakora (Fritters) Sticks


“Anything on a stick
Becomes fun to eat,
Be it sweet or savory
It’s a welcome treat.
Colorful and simple
Like burgers gone small,
These cute bright fritters
Should go up on a wall.
Pop them in,
With chutney of any kind,
Keep one eye on them
For they won’t leave your mind.
Like art in your mouth
It’s another bite in line,
This number 27
Is quite a favorite of mine.”
Ingredients
For the pakoras (fritters)
1 cup broccoli, grated or finely chopped
½  cup onion, grated
¼ cup red pepper, finely chopped (optional)
4 tablespoons gram flour
½ teaspoon paprika
1 teaspoon coriander powder
3 tablespoons olive oil to pan fry
Salt & pepper to taste
Others
5-6 cherry tomatoes, halved
5-6 baby potatoes, boiled and halved
Coriander or basil leaves


Make the pakoras
Combine all the ingredients for the pakoras (except the oil) and mix well with your hands. Eventually the vegetables will start to leave a little water and the gram flour will help bind them, making a sticky mixture.
Heat oil in a non-stick pan. Make little ping pong ball sized rounds from the mixture and pan fry till crisp and brown. Rub a little oil on your hands before making the rounds so the batter doesn’t stick to your hands.
Sandwich the pakora between two halves of tomato or potato, secure with a toothpick and serve fresh with yogurt or mint chutney. A really easy & cute bite sized snack!



Easter Eats – Mango Phirni on Edible Spoons

“Deceptive to the eye
In shape of an egg,
‘Please let me try one’
You earnestly beg,
Surprise in the mouth
Your head swirls in wonder,
If this a miracle
Or a deliberate blunder?
Tastes nothing at all
Like it’s form and shape,
And the spoon crumbles
Making you gape,
Sweet like holiday
A dessert quite neat,
Approved by the bunny
As an Easter eat!”
Ingredients
For the Chocolate Shortbread Spoons (makes about 8-10 spoons)
½ stick (1/4 cup) unsalted butter, melted
½ cup all-purpose flour
½ teaspoon vanilla essence
1 ½ tablespoons unsweetened cocoa powder (I used Hershey’s)
A pinch of salt
For the Phirni (Ground Rice Pudding)
2 cups whole milk
3 tablespoons white rice, soaked in ½ cup water for 3 hours
2 tablespoons +1 teaspoon brown sugar (or to taste)
1 tablespoon rose water
1 teaspoon fresh mango pulp + few pieces for garnish



Make the Edible Spoons
Beat the butter till its light and fluffy. Stir in the vanilla and mix well. Now add all the dry ingredients and work till the dough begins to come together. Once done, cover with cling film and chill for approximately 30 minutes (can be more but not less).
Preheat oven to 375°F while dough chills.
Bring the dough to room temperature and knead for a few minutes till it soft and workable. Divide into 8-10 equal parts and roll out each part onto a 4 inch oval. If you have a spoon shape cookie cutter, cut out a spoon shape from this press into a spoon mould (use any oven-proof spoons you have at home- I used my ceramic appetizer spoons) If not, just press the dough into the mould and cut off the edges. Using your hands, give the dough the shape of the spoon, leaving the base slightly thicker that the stem (this will make the spoon heavier at the bottom, allowing it to balance better once baked)
Prick the moulds with a fork and bake the shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. Cool completely before removing them from the moulds. Chill slightly by refrigerating for 20 minutes.
Make the Rice Pudding (Phirni)
Grind the rice to a paste in a blender. Mix with the milk and bring to boil. Cook for 20-25 minutes, stirring continuously till the rice is fully cooked and the pudding starts to slowly thicken. At this stage, add the sugar and rose water. Cook for another 5-6 minutes till the sugar is melted. Remove from heat and cool. Once cooled, add the mango pulp and mix well. Chill for 2 hours.

Put a teaspoon of the phirni on the Chocolate Shortbread spoons, garnish with a piece of mango and serve cold.

Remember to make the mango rice pudding in excess, because one you have tasted it on the spoons you will definitely need- not want- more. It is delicious!


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?

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. 


Kind-of-a-Kaima Idli


“I can’t stand wasting
That’s just who I am,
So I re-engineer them all
No, it’s not a sham.
Using leftovers to create
Dishes vibrant and new,
Is an art not quite common
And I will change your view
Take this dish for example
Yesterday had a name,
But I reformed its identity
To bring to it new fame.
Today in shape else
It fed me and a friend,
And that’s how my dear
You start a recipe trend!”
Kaima Idlis hail from the southern Indian state of Tamil Nadu, and are traditionally deep fried pieces of idli (steamed indian rice cakes) that have been cooked in spicy & tangy sauce. This is my version- not deep fried, but just as decadent and appetizing!
Ingredients
5 leftover idli, cut into 4 pieces (I used leftovers from here)
1 tablespoon tomato paste
½ onion, diced lengthwise
½ teaspoon mustard seeds
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon chili powder
1 tablespoon olive oil
2-3 dried curry leaves, crushed
Salt & pepper
Chopped coriander to garnish
Heat oil in a non-stick pan. Add the mustard seeds and curry leaves and cook till the seeds begin to splutter. Now add the onions and cook till they turn transparent. Stir in the tomato paste, dry spices and ¼ cup water. Cover and cook for a few minutes, then uncover and dry any excess liquid. Stir in the idli pieces and cook for 4-5 minutes, or till they begin to become crisp on the edges.  Remove from heat, sprinkle some chopped coriander and enjoy!


Masala Chai Cookies


“Sharma-ji became famous
Making this road side treat,
A hot cup of masala chai
That you just cannot beat.
Sweet and mysterious
A pick-me-up morning sip,
A small plastic tea cup
And spices till the rim.
Dipped with glucose biscuits
For an added energy kick,
The perfect winter’s entitlement
Till the very last lick!”

Many of us grew up eating glucose biscuits dipped in our little cup of morning tea. With busy lives, and busier minds, that entitlement has somehow been lost with time. So I thought, why not combine the taste into a treat that can be grabbed on the go! I just don't want to let that childhood go. Do you?


Ingredients
For the masala chai (makes a strong 3/4 cup of masala tea)
1 cup water
½ cup whole milk
½ teaspoon cardamom powder
¼ teaspoon cinnamon powder
2 cloves, crushed
2 teaspoon black tea leaves

For the cookies (makes around 24 3inch cookies)
2 eggs
1 cup wholewheat flour
1 teaspoon baking soda
½ teaspoon salt
2/3 cup fine brown sugar
6 tablespoon unsalted butter
½ cup honey oat clusters (or plain roasted oats), crushed (optional)

Make the chai
Heat water along with the spices and tea leaves. Once it begins to boil, add the milk, lower heat and let it simmer till the mixture reduces to half its volume. Strain and keep aside.

Make the cookies
Sift the flour, baking soda and salt together.

Melt the butter and mix it with the cooled tea.

Combine the sugar and eggs and beat well. Fold in the dry ingredients, followed by the tea mixture slowly. Finally add the oats (if using) and mix well. The mixture will resemble a sticky dough. Scoop 1 tablespoon of the mixture at a time, and place it 2 inches apart on a greased baking or cookie tray. Remember, the cookies will expand a little so you do need some space in between otherwise they'll all stick together.

Bake at 325 F for 20-22 minutes- the bottom will turn brown and become crisp, but the top will be slightly risen and soft.  Cool completely and serve. Can be stored in an airtight container in the refrigerator for up to 1 week.


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!



The Hot Chocolate Barfee



“A cup of cocoa
For a sleep so true,
Topped with marshmallows
For the child in you.
Warm, like a cuddle
And simple, not clever,
A sip that you don’t quite
Outgrow in forever.
A treat so divine
Easily does woo,
Now you can have your cuppa
And eat it too.”





Ingredients
½ cup whole milk
1 tablespoon unsalted butter
½ can sweetened condensed milk
3 tablespoons unsweetened cocoa powder
1 cup mini marshmallows

Line a mini cupcake pan with cupcake covers and keep aside.
Heat the butter in a pan. Warm the milk a little and mix the cocoa powder in it so that there are no lumps. Add the chocolate milk along with the condensed milk to the butter. Stir well and cook with constant stirring so the mixture doesn’t burn or stick to the bottom of the pan. It will begin to thicken slowly. Turn off the heat when the mixture begins to come off from the sides of the pan and reaches the consistency of thick batter – i.e. can be poured but will also set once cooled. Mine took about 30-35 minutes and is dependent on the quality of milk and condensed milk.  At this stage, stir in about ½ a cup of marshmallows so they melt in the mixture.
Put one tablespoon of the mixture into the cupcake moulds. Add a marshmallow to the centre and cover with another tablespoon of the mixture. Refrigerate and cool for 2-3 hours before serving. A sinful, fudgy chocolate treat, definitely not for the faint of heart!
Now you can have you hot chocolate and eat it too!



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?!
  


Okra Chips with Yogurt Sriracha Dip


“Going against all odds
My fries turned green,
An act so criminal
Never before been seen.
The potatoes were nervous
This may be it,
The revolution alarming
End of the Fries, bit by bit.
As skeptical tasters
Took that dreaded bite,
The expressions turned elated
Ah! what a sight.
And the okra crisp
Broke into a generous smile,
This was victory new
And would last a while”

Ingredients

For the Dip
1 teaspoon Sriracha sauce
2 tablespoon thick greek yogurt
½ teaspoon fresh mint leaves, finely chopped
Salt & pepper
For the Chips
2 pounds Okra, washed and cut into strips
1 heaped tablespoon gram flour (besan)
2 tablespoon olive oil
½ teaspoon paprika
1 tablespoon coriander powder
1 teaspoon amchoor (dry mango) powder
Salt & pepper

Mix all the ingredients for the dip and refrigerate for an hour.
Mix all the ingredients for the chips till all the okra is evenly coated with the spices. Bake at 375 F for 35-40 minutes, till the okra is crisp and the edges begin to brown. Cool (it will become more crisp) and serve with the Sriracha dip.
A quick, healthy and delicious alternative to Fries. And the Sriracha dip works more than perfectly!

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!


1 Dinner, 2 Years & 3 Dishes

"Marriage is tricky
And so is being a Naidoo,
The way to keep going
Is eating the right food.

Why must I toil & click
If not for appetite of love,
What's cooked must be eaten
And eating = a celebration fun!

Year one I was nervous
Of what might be,
But what year two should bring
Was dictated by me.

Now who will win year three
Remains to be seen,
But for now I'll keep creating
A dinner ever so mean.

And as we grow and become
Stronger, yet people new,
Those little disagreements can be forgotten
In a bite of tapas few!"



Our (belated) 2nd Anniversary Menu
For year 1- Learning the family ropes.
Mini versions of The Naidoo Fishcakes (substituted tinned mackerel with fresh boiled tilapia, reduced potato to 1/2 and added some tandoori masala for that added zing! Naidoos- beat that!)

For year 2 - Getting comfortable, being Indian.
Samosa Cups & Mini Naans, generously buttered and with a chipotle mint yogurt dip

For the upcoming year 3- Taking the easy way out.
Layered Rice Cake Bhel Puri

All ungraciously drowned with copious amounts of wine. Hurrah.

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.


Deconstructing a Classic - Rice Cake Bhel Puri


“The mixture in a cup

Has taken to layers,
The rice based street food
Does a new avatar wear,
Borrowing from Taiwan
To reconstruct the Indian bite,
This rice cake tower
Is rather crisp and light.
Spice follows the sweet
For that finishing smile,
A bhel puri re-invented
In a modern style.”
Ingredients
For the Topping
1 large potato, boiled and cubed
½ cup chickpeas, boiled and drained
½ tomato, diced
½ red onion, diced
1 teaspoon chat masala
½ teaspoon dry mango powder
½ teaspoon coriander powder
½ teaspoon red chili powder
1 teaspoon olive oil
1 teaspoon fresh chopped coriander
1 tablespoon lemon juice
Salt & pepper
Others
8 taiwanese rice cakes
1 cup plain yogurt, hung and thickened
2 teaspoons chat masala
1 small cucumber, grated
½ cup fresh mint chutney
½ cup sweet tamarind chutney
½ cup pomegranate seeds
½ cup Indian sev (friend noodle snack)


Mix all the ingredients for the topping (except the fresh coriander and lemon juice) and lightly sauté on the stove for 3-5 minutes. You can also bake it in a 350 F oven for 10 minutes. Mix the fresh coriander and lemon juice and keep aside to cool to room temperature.
Mix the yogurt with chat masala and cucumber. Take a rice cake and top with the cucumber raita, then the potato mixture, followed by the tamarind & mint chtuneys. Finish with sev and serve fresh. 
A twist on the ever popular Bhel Puri.





Two Leftovers and a New Born - Wholewheat Broccoli Tartlets


"Two mistakes
Do make a right,
And two leftovers
Create a bite,
Uses up the crumbs
And creates stories few,
While the guests enjoy
You just say 'phew!'
And if it tastes as good
That I get praises fine,
It deserves some space
On this blog of mine!"




Ingredients
Leftover dough from my Peach Gujia recipe
Leftover broccoli cream cheese filling from my Bread Pakora recipe
Some oil for greasing

Roll out the dough and cut 2 inch circles from it. Grease a mini cupcake pan and insert the rounds into the pan, pressing the centre and the sides so the dough takes shape of the moulds. 
Bake at 350 F for 25-30 minutes, till the dough is cooked through and the tarts are hard enough to stay in shape once taken out of the pan. Fill each cup with a teaspoon of the broccoli mixture, and bake for another 10 minutes. Enjoy fresh and hot out of the oven! They were surprisingly delicious!