Cardamom Semolina Halwa Truffles

“A sweet so Indian

With a tweak & mix,

Are these truffles

Or are your eyes playing tricks?

Slightly sweet

Not a sugar rush today,

But these bites luscious

Are satisfying in every way!”

Ingredients

1 stick (113 gm) unsalted butter

¾ cup fine semolina

½ cup brown sugar

¾ cup whole milk

2-3 pieces of cardamom, crushed

Coconut flakes to coat

Mix the milk, cardamom and sugar and keep aside.

Melt the butter in a non-stick pan. Add the semolina and roast on medium flame till the semolina changes color to light brown, and begins to turn fragrant (about 8-10 minutes). Once roasted, add the milk mixture, stirring continuously till all the liquid has been absorbed and the mixture turns sticky. Remove from heat and cool to room temperature.

Roll into 1-inch balls when done, and roll each ball in the coconut flakes. Refrigerate and serve! 

A delicious and super easy bite sized treat!

Malai (Cream) Corn Cracker Chaat

“Yellow and green

A canvas of taste,

Art in your mouth

Without any paint,

A crunch and tang

A hit of spice,

With flavors new

A bite oh-so nice!

You just can’t stop

At one, two three,

And you wish that these

Grew on a tree!”

Ingredients (makes 60 crackers)

For the corn

1 1/2 cups corn kernels

3/4 cup frozen peas

3 small plum tomatoes, finely chopped

2 teaspoons coriander powder

3/4 teaspoon garam masala

½ teaspoon cumin powder

2 tablespoons tamarind chutney (home made or bottled - available at all Indian stores)

¼ cup fresh mint, finely chopped

¼ cup fresh coriander, finely chopped

5 tablespoons olive oil

Salt & chili to taste

To serve

Wholewheat crackers

Whipped cream cheese

Chopped carrots

Heat oil in a non-stick pan. Add the tomatoes, cover and cook on medium flame till tender. Add the corn, peas and all the dry spices and cook covered for another 6-8 minutes. Uncover, turn heat to medium-high and saute till any excess liquid has been absorbed. Mix in the fresh herbs, cook for another minute, remove from heat and cool to room temperature. Stir in the tamarind chutney and mix well.

Put a teaspoon on a cracker, top with some whipped cream cheese and a piece of carrot and serve immediately.

This dish is served at the next 29. Tasting party!

29. & Soul Salsa's Twirl-to-Tapas Evening - Recap | Recipes

"Glasses with name tags

And a table of treats,

Chatter and laughter

And art with bolly beats,

Colors and charisma

The room had it all,

Some ate, some drank

But each had a ball,

Merengue to Desi tunes

Trips over many a feet,

Spice and sweetness

Where twirls and taste meet,

Friday had come for real

And we welcomed this weekend,

With 29, Soul salsa and

Fifteen hungry friends..."

When a logo takes to canvas, the art of the evening is bound to leave you spellbound.

From the food to the feet, every aspect of the Twirl-to-Tapas evening was upbeat, fragrant and a great distraction to the thunderstorm outside. While Andrea rocked NYC, we had our own little storm brewing indoors.

A 4-course Indian Tapas menu (3 savory, 1 sweet), delectable wine pairings, a Merengue dance class to Bollywood tunes, colorful art pieces on display and a sold out event welcomed fifteen guests to the start of a (hopefully) dryer weekend! The evening smelt of spices and sang of freedom. With the busy work week behind us, everyone enjoyed meeting new company, the 29. buffet of spicy & sweet Indian Tapas and of course, wine to wash it all down.

The dance instructor for the night, the beautiful Arati Jadhav from Soul Salsa NYC chapter, mesmerized the crowd with her Merengue demo - she made it look much easier than it was! The fusion of bollywood and latin was meant to be and as the crowd scurried to get their footwork right, I managed to take these moments of rhythmic chaos. Priceless.

The artwork on display, courtesy Mandar & Arati Jadhav, brought talent to every corner of the otherwise bare dance studio. With color on the walls and art in our eyes, each piece complemented the creativity of the food. From sketches, wire art to splashes of vibrant hues, the walls truly came alive at every twirl.

And as with every 29. event, there was the buffet table. My personal art for the evening.
The menu for the night boasted simple Indian flavors with a balance of spice and sweet. With candles and candies, the table was dressed to impress.  

The menu consisted of:

Savory

1. Masala Chicken Shepherds Pie - an adaptation of this recent post, served with curry flavored mashed potaoes.

2. Malai (Cream) Corn Cracker Chaat- recipe here

3. Spicy Chickpea Bunny Chow - mini versions of this, dressed with a yogurt sriracha sauce, greens and spicy indian bhujia for a crunch.

Sweet

Assorted Indian Truffles

1. Almond Kalakand - used the recipe given here, added some chopped almonds and rolled into balls. The truffles were dressed with a dash of chocolate ganache.

2. Cardamom Semolina Halwa: recipe here

As these little pieces of edible creatives pulled the crowd, the dance floor turned into a wine & dine ground. But despite my efforts to lure here with foody aromas, Arati turned out to be a relentless coach. She even made my aunt and cousins dance! And she never did stop.

Slowly the shy guests became dance converts and smiled to full stomachs, and even she gave in to some 29. culinary indulgence. The wine kept pouring, the food began to mysteriously disappear, but some people just couldn't stop twirling....

A big thank you to all those who came, and to Arati & Mandar for a great show! Look forward to seeing more of you in the upcoming 29. events.

Cumin Potato on Rice Crackers

“This is as simple

As reciting ABC,

Made with soul

And love that’s free.

A pinch of spice

And a cracker or two,

Tower it up

And smile as you do.

For the result

 Poetic and petite,

Will win you a prize

For appetizer chef-to-be.”

Ingredients

For the Potato

1 medium potato, boiled and cubed

½ teaspoon cumin seeds

¼ teaspoon asafetida powder

½ teaspoon turmeric powder

½ teaspoon dry mango powder

½ teaspoon red chili powder or flakes

2 tablespoons olive oil

1 tablespoon fresh coriander, finely chopped

Salt to taste

Others

8-10 round Japanese rice crackers (you can use Indian crackers – papdi, or any others you prefer too)

2 teaspoons chopped onions

2 tablespoons tamarind chutney

Crushed chips or Indian sev for a crunch

Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to crackle. Add all the dry spices and roast for 1 minute. Finally add the potatoes, 2 tablespoons (not too much) water and mix well. Cover and cook so that the potatoes absorb the flavors. Sauté on high flame for a minute before removing from heat. Stir in fresh coriander and cool to room temperature

When ready to eat, assemble the chaat. Put a dollop of the potatoes, followed by a little of the tamarind chutney, chopped onions and sev/chips. Serve immediately.

Spicy Rajma (Kidney Beans) with Baked Eggs

“These curried eggs

Will leave any meal behind,

With it’s flavor and spice

It’s an epic find.

Warm and comforting

A recipe from a hunch,

Coupled with some bubbly

For that perfect weekend Brunch.

Don’t divide, don’t share

One of them, one for you,

And as you take that bite

You’ll say Thank You Shu!”

I hear you, this is not Tapas. But hey, if I experiment with a dish as beautiful as this, it's only fair that I share it with you.

I was inspired by mexican style eggs we had for Brunch the other weekend. And if Mexicans can do it, so can we. Warm & comforting, this was a quite a satisfying meal-in-a-pot - even for me - someone who doesn't quite like eggs! The spiced flavors from the kidney beans compliment the eggs very well, making is the kind of dish love on the weekends with a glass of chilled mimosa. 

Sharing? What's that?

Ingredients

1 cup boiled kidney beans (don’t drain the liquid)

½ cup cherry tomatoes, halved

½ red onion, sliced lengthwise

½ teaspoon cumin seeds

3-4 green chilies, finely chopped

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon turmeric powder

½ teaspoon dry mango powder (amchoor)

A pinch of asafetida powder

2 tablespoons olive oil

¼ cup frozen sweet corn

½ teaspoon salted butter

2 small-medium sized eggs

Salt & pepper to taste

PS- Would also work great if you have left over kidney bean curry. The flavors always taste better after a day or two!

Pre-heat the oven to 400 degree F.

Heat the olive oil in a non-stick pan. Add the cumin seeds, green chilies, onions and tomatoes and cook till onions are translucent. Cover and cook for another minute till the tomatoes are tender and begin to leave water. Now add all the dry spices, and the kidney beans, along with ½ cup water. Cover and simmer on medium flame for 8-10 minutes. Remove cover, turn flame to high and cook for another 3-4 minutes, till the gravy is thick. Keep aside to cool.

Melt the butter in a cast iron skillet over medium flame. Add one egg along with the kidney beans and corn. Mix to scramble slightly, and let the mixture set for a minute. Remove from heat and break the other egg on top. Transfer to the oven and bake for 12-15 minutes, till the egg is cooked through. (I don’t like the centre runny but if you prefer it that way then cook for only 7-8 minutes, or just till the whites are cooked).

Sprinkle with chopped onions, cabbage, salt, pepper & paprika and serve hot.

Curried Dal Chawal (Lentils & Rice) Balls

“Sometimes we forget

That simple can be nice,

A meal as staple as

Lentils & rice.

Warm & satisfying

A universe of taste,

Made fresh daily

Or from leftovers waste.

Re-packaged and re-designed

And no longer a bore,

Your school night dinner

Can also steal the show.”

It's amazing what we can do with leftovers. Other than adding them to other dishes to create new ones, you can also just serve them up as is, but in style. It gives the dish a whole new look, and suddenly you have a creation you didn't even imagine could exist.

Dal chawal (lentils & rice) as an appetizer may sound absurd to most. But hey, you have risotto balls don't you? And these are not fried, versatile in flavor and thus can be served with a variety of salads, popadams/crisps and chutneys. Let your imagination run wild. Here is what happened when I did.

Ingredients

1 cup red lentils

½ onion, sliced lengthwise

1 clove of garlic, crushed

½ teaspoon fresh ginger, grated

½ teaspoon cumin seeds

1 dried red chili

1 teaspoon coriander powder

1/2 teaspoon garam masala

¼ teaspoon turmeric

¼ teaspoon red chili powder

½ teaspoon asafetida powder

Salt to taste

Others

1 cup boiled rice (better if it’s a day old)

Fresh coriander to garnish

Yogurt

Tamarind or Mint Chutney

Any variety of potato chips

Boil the lentils with garlic, ginger and onions in 2 cups of water.

In a non-stick pan, heat the oil and cumin seeds. Once they begin to splutter, add the dried red chili and remaining spices. Cook for a few seconds and then add the lentils. Continue to cook for 5-8 minutes till most of the liquid is absorbed. Discard the red chili and add the boiled rice. Mix & cook till the mixture begins to stick to the sides (we want it dry and sticky to be able to shape it into balls). Stir in some fresh coriander and keep aside to cool.

Once cooled, shape into small balls. Serve with yogurt (plain or spiced), chutney and a piece of potato chip. A simple make over for the simple Dal Chawal (Lentils & Rice)!

Quinoa, Banana & Coconut Kheer (Pudding)

“The goodness of bananas

With creamy coconuts,

This comfort in a bowl

Leaves no scope for buts.

Works warm or cold

With a berry-licious bite,

All the comfort of pudding

Without those pants getting tight!

The earthiness of grains

Completes that evening meal,

Dessert, and health too?

Now that’s a real steal.”

 

Ingredients

3 tablespoons quinoa, thoroughly washed

1 cup whole milk

1/2 cup coconut milk

2 tablespoons brown sugar

1 green cardamom, crushed

1/2 banana, peeled & mashed

1/4 cup dried cranberries, soaked in warm water for 15 minutes to re-hydrate

 

Cook the quinoa in 1/2 cup water (or as per instructions on the packet) till its fully cooked. Drain any excess liquid and keep aside.

 

Mix the milk, coconut milk & sugar and bring to a simmer. Add the mashed bananas and let it simmer for another minute. Now stir in the quinoa, cardamom and cranberries. Simmer on medium-low flame for 5-7 minutes, till 1/4 of the milk has evaporated and the pudding turns slightly thick. Don't turn heat to high or let the mixture boil over as the milk may curdle. The final consistency depends on how thick you like your rice pudding.  Keep in mind that the pudding will become thicker as it cools.

 

Once done, remove from heat and refrigerate for 3-4 hours. Serve chilled.

 

A great [healthier] alternative to the traditional rice pudding or kheer.

 

 

Tandoori Brussels Sprouts

“Rounds of green, that hold a flavor within,

Nutty and deep, without an ounce of sin.

Healthy and wholesome, benefits that act fast,

These mini cabbages, need a home in your heart.

Bake or slaw, eat as you will,

I put mine, on a hot tandoori grill!

Re-creating the taste, of a treat I miss,

Now seeking converts, from chicken to this.”

With spring in the air, everyone is looking for reasons to fire up that grill. Here is a great way to incorporate Indian flavors into this nutty vegetable - and a meat alternative for the BBQ fanatic vegetarians!

Ingredients

10-12 brussels sprouts, washed and halved

4 tablespoons thick yogurt

¾ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

¼ teaspoon red chili powder

1 teaspoon lime juice

¼ teaspoon red pepper flakes

Salt to taste

2 tablespoons olive oil

Chat masala to sprinkle (optional)

Mix the yogurt will all the listed spices, except the oil, and marinate the brussels sprouts in this mixture for 2-3 hours.

Once ready to grill, line them on a greased baking tray. Brush the tops with more olive oil and bake at 400 degree F for 30-35 minutes, or till they are browned and par cooked (with a little crunch left over). They would also taste great if grilled on a BBQ. Put on a skewer and serve hot with a mint chutney.

Truffled Mushrooms & Cheese Samosas

"An oil, a flavor

A fragrance mystique,

A drop of this

And all others turn meek.

Earthy, extensive

A taste so deep,

 Italy in India

Was never so discreet.

Swooning the senses

The aroma flows,

The rarity & pomp

Easily shows.

A dribble of

Truffle-iciousness today,

Magically make this 

One happy Monday!"

Ingredients

1 cup button mushrooms, finely chopped

½ teaspoon butter

1 teaspoon truffle oil

10 square wonton/dumpling wrappers

2 teaspoons grated cheese (gouda, gruyere or anything that melts well)

Salt & pepper

Oil for shallow frying

Heat the butter in a non stick pan. Add the mushrooms, salt , pepper & truffle oil.  Cover and cook till the mushrooms are no longer raw. Turn heat to high and sauté till any excess liquid has evaporated. Remove from heat & cool.

Once cooled, add ½ teaspoon of the mushrooms and a bit of cheese towards one corner of the square wonton wrapper. Fold to half, and then half again so as to form a 2.5 inch triangle. Grease the wrappers a bit before keeping them, so they do not dry up.

Shallow fry or bake till golden brown on both sides. Serve hot. A flavorful twist to the traditional samosa!

Aloo Gobi Two Ways : #2 The Quinoa Pulao (Pilaf)

"This little grain

With a sheath of gold,

Healthy & filling

With a flavor bold.

Cook as a salad

Or turn into soup hot,

Versatility is its middle name

So give it a shot.

I turned to the basics

Said goodbye to rice,

Mixed it with curry

And added some spice.

Out came a pilaf

Satisfaction was found,

You read the recipe

While I go for another round..”

Ingredients

1 cup aloo gobi (curried cauliflower and potato)

½ cup quinoa, cooked as per instructions on packet (you can use brown rice, semolina, farro or couscous as well - whatever you find easily in your neighboring supermarket)

7-8 cherry tomatoes, halved

¼ onion, finely chopped

1 teaspoon olive oil
1/2 teaspoon red pepper flakes (optional)
Salt (if required)

Heat the oil in a non stick pan. Add the onions and tomatoes and cook for a few minutes, just till the tomatoes start to wilt. Add the cooked quinoa and aloo gobi. Mash the gobi slightly, mix well and sauté for another 2-3 minutes. Adjust salt and add red pepper flakes (if you like that kick!), remove from heat and serve hot with pickle and yogurt. 

A healthy weeknight dinner option!

Aloo Gobi Two Ways : #1 The Curried Crackers

“Cauliflower oh cauliflower

Your texture and crunch,

Makes my mouth water

As I count down to lunch.

As you roast slowly

With that aroma so unique,

My nose searches for you

And the simplicity I seek.

Curried or baked

Traditional or fancy,

If meals weren’t enough

I can now enjoy you with tea!

Small bites so scrumptious

With a flavor known so well,

Masala in Hors D’oeuvres

An Indian show & tell.”

If you love the Indian curried dish of cauliflower & potatoes a.k.a Aloo Gobi as much as I do, then you have stumbled upon the right recipe. 

Fragrant & flavorful, I can never say no when a bowl of this presents itself in front of me. Such is my obsession that in the anticipation & excitement of it all, I often cook more than two of us can devour. And thus this post. Cauliflower, with its roasted nutty tang and potatoes - well what can I say about potatoes - with their ever-so-versatile texture and taste make this dish a perfect combination. And it provides a balance to almost anything you eat with it - be it rice, breads, salad or simply on its own. 

Here is the first of two simple ways to re-create this everyday meal into something gourmet!

Ingredients

½ cauliflower, cut into small florets

1 medium potato, diced into cubes

1/2 cup frozen peas (optional - I add them as I love the color it gives the otherwise bland looking dish!)

1 teaspoon cumin seeds

½ teaspoon asafetida powder

2 teaspoons coriander powder

½ teaspoon turmeric powder

2 tablespoons olive oil

Some fresh coriander to garnish

Salt & chili to taste

Others

10-12 crackers (I used whole wheat herb crackers, you can use whatever you fancy/have at home)

2-3 tablespoons plain low-salt cream cheese/ricotta, softened

1-2 stalks of asparagus, halved and cut into 3 inch stalks

Heat oil in a non-stick pan. Add the cumin seeds and cook till they brown and begin to splutter. Add the remaining ingredients along with ½ cup water and mix well. Cover and cook on medium heat for 8-10 minutes, or till the potato and cauliflower are soft and thoroughly cooked. Turn heat to high, and sauté for 4-5 minutes till any excess liquid is absorbed and the edges of the vegetables begin to get brown & crisp.

Remove from heat, add fresh coriander and cool to room temperature.

Using the same pan, sauté the asparagus for 2-3 minutes till it loses its ‘rawness’. Don’t overcook, as we don’t want it to wilt and become soft.

Spread some ricotta or cream cheese on half the cracker. Top with a teaspoon of the aloo gobi, and garnish with the asparagus. A unique Indian version of the popular cracker Hors D'oeuvres!

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.

Vanilla & Raspberry Cold Coffee

“Winter turns to spring

And white into color,

Bringing out those smiles

Stored specially for summer.

Sun kissed fruits

And playgrounds of noise,

Watch the fun, or join in

That’s just your choice.

Teasing with its looks

This drink so fresh,

Flirts with your mind

And plays with your dress.

Hot is out, iced becomes in

Droplets small, syrups new

Each sip from the straw

Creates a new born you.”

Ingredients

2 cups whole milk

7-8 espresso ice cubes

1 tablespoon brown sugar (adjust per taste)

2 teaspoons instant coffee (I used Nescafe)

2 tablespoons vanilla coffee creamer (or 1 teaspoon vanilla essence mixed in 2 tablespoon heavy cream)

¼ cup fresh raspberries

Put the milk, instant coffee powder, sugar, raspberries, vanilla and 1-2 espresso cubes in a blender and blend for a quick minute. Serve immediately in a tall glass filled with the remaining espresso cubes. Simple, and oh-so refreshing!

Peas & Paneer Wonton Cigars

“Brother to the spring roll

Cousin to the taquito,

This little wrapped bundle

Has much to show.

Enveloping the basic

Matar paneer from home,

Fresh, crisp, flavorful

You’d definitely need more. ”

Take a quick dip

And eat with pride,

But don’t devour the whole tray

Remember, it’s a side.”

Ingredients

8-10 wonton wrappers

1 cup fresh homemade paneer (cottage cheese) – go here for recipe

¼ cup frozen peas

½ teaspoon garlic ginger paste

½ cup cherry tomatoes, chopped

¼ cup red onions, diced

½ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon dry mango powder

½ teaspoon cumin seeds

1 teaspoon olive oil

Salt to taste

Heat oil in a non-stick pan. Add cumin and garlic ginger paste and cook till the seeds begin to splutter. Add the remaining ingredients (except the wonton wrappers!) and cook on medium flame for a few minutes, till the tomatoes begin to break down. We don’t need to ovecook this, as it’ll be baked later.

Brush some oil on both sides of the wonton wrappers. Put a teaspoon of the paneer mixture in the center and fold one side over it. Fold the adjacent sides in and then complete the roll by folding the open side over.

Bake at 375 F for 20 minutes, till the cigars are crisp on the edges. Cool slightly and serve with a yogurt sriracha dip. 

The Beer Snack Series # 2 - Savory Jalebi

"Sweet or savory

Can't you tell?

Hey, pick one up & indulge

You might as well!

And when the night’s over

You cross a day off the diet chart

Overeaten again? Perhaps

But that’s the best part....”

(to be continued ..again....)

I really enjoyed making these. They were quick, simple and quite interesting (don't you agree?)! I also thought they were a great substitution for chips, and worked well with any dipping sauce you have lying around the house. Easy peasy....

And I promise they're savory. The pics almost fooled me too.

Ingredients

½ cup gram flour

¼ cup all purpose flour

2 tablespoons thick yogurt

1/4 teaspoon coriander powder

1teaspoon caraway seeds (ajwain)

1 teaspoon ginger garlic paste

A pinch asafetida

A pinch of baking soda

Salt and red chili powder to taste

1 teaspoon chat masala

Olive oil for shallow frying

Mix gram flour with all the ingredients (except chat masala & oil) and add enough water to make a semi-thick pourable batter (pancake like batter) Keep aside to rest for 15 minutes.

Heat some oil in a non-stick pan. Put the mixture in a piping bag with a small hole & pour it into the hot oil in small round squiggles. Remove when crisp and brown on both sides and keep on a kitchen towel to drain any excess oil. Sprinkle with chat masala and serve hot with a dipping sauce such as tomato, sriracha, mint or yogurt. Actually, it goes with pretty much any sauce!

The Beer Snack Series # 1 - Roasted Nuts Chaat

“Yes, you love beer,

And that’s no mystery to me,

But the snacks devoured

Must also be just supreme.

A night of celebration

Without bites you can eye,

Is as half-hearted as

A hello without goodbye....

(to be continued...)

Beer snacks aren't hard to make. Just use potatoes, meat, hot sauce, lots of cheese and fry some or all of it ...and people will be happy. Now I have made hot dogs, eggplant sliders, chicken tikka and tons of other guzzle-friendly treats before, but there is something special about munching on guilty pleasures like fried nuts, chips, nachos and such! They are a perfect addiction aren't they? So, ofcourse, I had to re-create them.

Here is part 1 of a 3-part series of beer snacks. Healthier, but bites you would enjoy just as much (or so I hope!)

Ingredients

1/3 cup roasted chickpeas

1/3 cup unsalted peanuts

1/3 cup roasted green peas

1 teaspoon curry powder

1 teaspoon olive oil

¼ cup cherry tomatoes, quartered

¼ cup red onion, finely chopped

2 green chillies, finely chopped (optional – reduce to 1 for less spice)

1 tablespoon lemon juice

½ teaspoon chat masala

¼ teaspoon red chili powder

Salt & pepper to taste

Heat oil in a non-stick pan. Add the chickpeas, peanuts, curry powder, red chili powder, salt & pepper and sauté the chickpeas till slightly browned. Remove from heat and cool completely.

Toss with the remaining ingredients and serve immediately.

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?