Watermelon & Cucumber Chaat (Salad)

"I know I know, summer is over, but can't we celebrate anyway?

Slurp, crunch, savor, the red we love all May...

Spiced like the streets, on a scorching Indian afternoon

It's like those childhood treats, during holidays in June

July has come & gone, and Autumn is taking over the sun

So we'll hold on to the warmth, in this little glass of yum.."

Ingredients

1/2 watermelon, cut into cubes or rounds (using a melon baller)

2 large cucumbers, de-seeded, peeled and cut into 1inch pieces

Juice from 1 lemon

Handful of fresh coriander, finely chopped (the more the better!)

12-15 fresh mint leaves, finely chopped

1 teaspoon black/rock salt

1/4 teaspoon paprika or chili powder

1/4 teaspoon dry mango powder

1/2 teaspoon roasted cumin powder

Salt to taste

Mix the watermelon, cucumber, coriander & mint and chill for 30 mins. When ready to serve, toss with lemon juice and spices.  Eat fresh. A quick, simple, super healthy spiced fruit salad that will change the way you see watermelon!

Roasted Carrot Salad

"Fall is warm, fall has a chill

It's sometimes green, with an orange frill,

With pumpkins & carrots, everywhere

Halloween, and scary faces that stare,

It's comfort, before winter sets

The last of picnics, on a grassy bed,

But what remains, is the food affair

So lets celebrate, like we don't care!"

Fall is orange. And lovely. But the cool evening breeze reminds me that winter is approaching, and makes me crave all things warm. Not hot, just warm. This salad, with the sweetness & warmth of fresh roasted carrots and a drizzle of chilled yogurt is my perfect fall dinner (or snack if you may!). The combination of warm with a cool is like the weather itself. And the flavors, ah the flavors were a match meant to be eaten. Trust you me, and give it a try. What've you got to lose (other than a plateful of carrots I suppose!?)

Ingredients

For the dressing

1/2 cup plain yogurt

1/2 cup mint leaves

Few stalks of coriander

1 small clove of garlic

Juice from 1/2 lemon

1/4 teaspoon paprika or red chili powder

2 tablespoons olive oil

Pinch of sugar

Salt to taste

For the Salad

1 bunch of carrots, cleaned and sliced

1 tablespoon olive oil

2 stalks of spring onion, chopped

1/2 teaspoon cumin powder

1/2 teaspoon chat masala [indian mixed spice]

2 tablespoons fresh coriander leaves, roughly chopped

Salt to taste

Make the Dressing

Mix all ingredients for the dressing, except the yogurt, with 1/4 cup water and blend in a mixer. Add the oil, a tablespoon at a time, and blend till you get a smooth-ish chutney. A few chunks are ok! Meanwhile whip the yogurt till smooth and creamy. Add the chutney with the yogurt, a few teaspoons at a time, till you have a light green color. Adjust salt & refrigerate for at least 2 hours.

Roast the carrots

Heat oil in a flat non-stick pan. Once hot, add cumin powder and mix for a few seconds. Stir in the carrots and turn heat to high. Let the carrot brown on the underside, and then give them a quick toss. Finally add salt, chat masala and spring onions, mix and remove from heat. Cool slightly.

Serve the warm roasted carrots with chilled yogurt dressing & a sprinkle of fresh coriander.

Roasted Chickpea Salad w/ Tamarind Vinaigrette

"Light & hearty, perfect for fall

Serve as a salad, or simply eat it all

The tang, that replicates flavors of the street

Busy, noisy, with a crowd of Indians at your feet!

An everyday snack, or Chaat as it's popularly known

Oh, for this how many miles I have flown!

Now right at home, I have a healthier clone

Though, I will still jump on a chance to go back home..."

Ingredients

For the Salad

2 cups boiled chickpeas, liquid drained

1/2 red pepper, finely chopped

1/2 green pepper, finely chopped

1 small red onion. diced

1 green chili, finely chopped

2 tablespoons olive oil

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon dry mango powder

1/4 teaspoon red chili powder

1/4 teaspoon fennel seeds

2-3 stalks of fresh coriander, finely chopped

Salt & pepper to taste

For the Dressing

2 tablespoons Tamarind chutney (available in all Indian grocery stores)

Juice of 1/2 a lemon

Bunch of coriander (leaves + stem), finely chopped

1 tablepoon light olive oil

1/4 teaspoon red pepper flakes

1/2 teaspoon cumin powder

Salt to taste

Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.

Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.

Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.

A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.

Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!

Raw Grape and Ginger Soup

"Grapes are a favorite, and not only as wine,

I love them as a snack, natural & fine

Sweet as Fall, they create a soup swell

Raw, vegan, glutenfree, and sugar-free as well!

Just blend it all up, with spices favorite few

Leave it to chill, and there's a recipe new

Not complicated, doesn't take all your time free

Delicious & easy, as easy as cooking can be!"

Ingredients

1 pound seedless green grapes

1 inch piece of fresh ginger

Juice of 1/2 a lemon

6-8 fresh mint leaves

1/4 teaspoon paprika/chili powder (adjust to taste)

1/4 teaspoon black salt/rock salt

1/4 teaspoon cumin powder

1/4 teaspoon cumin seeds

1/4 teaspoon cracked black pepper

Pinch of salt

Wash the grapes and remove from stem. Put in a blender along with ginger, lemon juice & mint. Blend till smooth. Stir in all the dry spices (adjust seasoning to taste) and refrigerate for 2-4 hours. Serve chilled.

Yes, that's it!

A refreshing, raw and uber healthy soup to accompany your fall table.

Fresh Peach Rasam

“I love biting into a ripe peach

That smells of summer, and the beach,

With juices that trickle down the chin

As I bend over the kitchen sink.

I eat one, then two, then three

And wish I had a peach tree,

I’d then dip them in syrup, bake a pie

Blend into a smoothie, or try in chai

Make chutney, perhaps pickle a few

Brew up this rasam, and serve to you!”

Ingredients

4 ripe peaches - peeled, de-seeded and quartered

½ teaspoon mustard seeds

1 tablespoon olive oil

¼ teaspoon red chili flakes or paprika

½ teaspoon roasted cumin powder

½ teaspoon dry mango powder

¼ teaspoon black/rock salt

Pinch of salt

Sugar to taste (only if the peaches are not sweet enough)

2-3 mint leaves, roughly torn

Blend the peaches with ½ cup water.

Heat oil in a pan. Add the mustard seeds and cook till they begin to splutter. Stir in all the dry spices, mint leaves and peach puree. Bring to a slight simmer & remove from heat immediately. Adjust sugar/seasoning and refrigerate overnight. Serve chilled.

Dinner Under The Bridges - A PopUp Picnic

"It's September! see what a season brings, a cooling breeze, and your heart does sing

Changes to the plate, and that sullen mood, it's time to reconnect with your food

Take a gamble, give a new cuisine a try, perhaps a spiced fritter in lieu of that french fry?

Whatever you dare, it'll be oh-so neat, for there will be new storytellers you'll meet

There is magic on a table that shares, moments of unparalleled freedom from worldly cares

So eat, smile, give a compliment or two...nothing like happiness from a taste new!

When you're done, take a look around, count the new friends you just found

Wasn't this as simple as just being you? and that my friends, is a dining experience true!"

You know those weeks when you wake up everyday and something seems to go wrong? This, is definitely NOT it. This week I feel elated, accomplished and pretty exhausted. Go on, ask me why.

On Wednesday, in a collaboration with Komeeda NYC, I hosted a popup picnic dinner under the Brooklyn & Manhattan Bridges. The setting was perfect, the wind was on our side, the sunset gleaned brighter than usual and along with my wonderful co-host, the guests were just the kind of bunch you want to spend a random NYC Wednesday evening with. In short, it was magical. And I was so glad to be a part of creating it all.

In a true 29. style, the meal consisted of a 5-course indian inspired menu. The guests were welcomed with mini spicy rice frittata bites smothered in mint yogurt and curried eggplant toasties. Not a bad way to begin eh? While they said their hellos, got to know each other, and prepared for the surprise that awaited, we lit some candles, spread out the cushions and worked our way to the highlight of the day - the dinner.

As the sun set over the Brooklyn & Manhattan bridges, our popup came to life. The courses, seasonal, balanced and apparently scrumptious (duh!), started with a raw Chilled Green Grape Soup with with mint, ginger & spices. A roasted Chickpea Chaat in a tangy tamarind vinaigrette colored the plates next. Then came the Fishcake Sliders - my personal favorite - and complementing it was a little game to keep our guests in the spirit (and occupied while I plated the next course!). The fourth and final savory course was a trio of Turmeric Pilaf, Masala Chicken & Spiced Lentil Broth. I had to respect the carrot season so the dessert was one of my regulars, Carrot Halwa drizzled with gooey homemade burnt sugar caramel & coconut dust. (Mmm, I might have some leftovers as I type..)

Needless to say I had fun. And as I leave with you with a more visuals of an event that we would've loved to meet you at, a BIG shout out to all those who came! Especially my collaborator-in-crime and the brain behind Komeeda, Jabber, and our shutter-eye for the evening, Felix, who's photos reflect the very essence of the event! (Check out his photography at Cooperfield Weddings)

Oh, and there is much more where this came from. 'Nuff said. Watch this space!

Summer Popsicles

“Oh how I love summer, it’s sun & swings

The chime of the truck, when ice-cream vendors’ sing

A lick of flavor, as it drips down my elbow

That treat I get, for every finished chore

Red, yellow, green, a flavor for every color I know

But mummy says, she can make many many more..

So this fall, I’ll keep the warmth in my heart

With a freezer full of popsicles, sweet, spicy and tart!”

Popsicles - a chef's way of preserving summer.

Fall is on it's way. And before you know it, all the colors around us will fade into brown. A beautiful brown. But nevertheless, brown. So this year I have decided to keep my warm fuzzy memories of summer in frozen treats!

There are a million ways to make popsicles. And most too-easy-to-need-a-recipe. Take a drink you like, and freeze it. Seriously. But then you can get fancy, without making it too complicated, and here are some of the lickingly-delish combinations I tried this season.

A classic combination, with a little twist. One of my favorites!

Banana, Coconut & Burnt Sugar

2 bananas, cut into pieces

½ cup whole milk

2 teaspoons burnt sugar, palm sugar or thick caramel

2 tablespoons coconut flakes

 Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.

For those who like a kick, even in their iced treats!

Mango Paprika & Lime

1 large mango (more ripe the better)

1 teaspoon lemon juice

¼ teaspoon smoked paprika

1 teaspoon sugar (or to taste) – only if the mango isn’t sweet enough.

 Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.

The tartness of red cherries with cream is a match made in heaven. Oh, and it creates such a beautiful color!

Red Cherry & Cream

1 cup fresh cherries, pitted

½ cup whipping cream

¼ cup whole milk

2 tablespoons maple syrup

2 tablespoons brown sugar (more if the cherries are sour)

Blend the cherries, maple syrup & sugar till smooth. Add a few teaspoons of water if required. Add the milk and give it a few more pulses.

Whip the cream till soft peaks form. Fold the cream into the cherry mixture till smooth. Don’t over mix or the cherries might curdle the cream. Put into moulds and freeze for 6-8 hours or overnight.

Too hot to drink your chai? Well you can lick on it instead.

Masala Chai

½ cup whole milk

½ cup heavy whipping cream

2 green cardamom pods

3 cloves

½ teaspoon fennel seeds

1 teaspoon fresh ginger, grated

2 teaspoons black tea leaves

¼ cup water

2 teaspoons sugar (or more – depends how sweet you like your tea!)

Crush the cardamom, cloves & fennel coarsely in a grinder (you can also do with a mortar & pestle). Mix the cream, milk & water and bring to a simmer – do not let it boil or the cream might curdle. Add the tea leaves, crushed spices and sugar and simmer for a few minutes till you get a golden brown color. Remove from heat and cool the mixture a little. Stir in the ginger and bring to a second simmer. Adjust sweetness and strain into moulds. Freeze for 6-8 hours or overnight.

Summer Story - A Photo Essay

Every summer has a story. Mine is soaked in spice, color & laughter.

Yes, it may not be over, but the end of warm months is nigh. And before I go on holiday, I want to leave you with glimpses of some of my past dinners. The flowers, berries, sunny days and sweet compliments sure inspired me to roll out one event after another. And with that came many a new dish. Some good, some amazing and those that just got by. But each plate was a learning experience.

"It starts with the lists, grueling with many a slip...

On to the little wins, that welcome the guests as they step in...

I might be the host of the night, but it's the food that steals the show at every bite

And sometimes I am caught in a moment deep, or a note that makes me weep! 

And when the sweet does come into sight, you gotta see the guest's plight!

Hopeful, happy or just hungry, whatever your emotional yearning may be

Don't wait for a friend or two, come join my table already will you!"

Frozen Watermelon Spritzer

"I sink my teeth in, spit out the seeds black

Happiness in all it's glory, oh gee summer is back!

Juice it, eat it, mix in salad or freeze for fun

All the things I can do, to beat the cruel sun.

And it's healthy, oh boy the nutrition within

The juice that drips with each bite, keeps away all sin!

Filling, refreshing, a delicious snack of  choice

Love thy watermelon, says my inner voice...."

Watermelon is summer.

Crisp, juice & full of nutrition, it is not only a thirst quencher, but also an excellent cocktail mixer, hors d'oeuvre bite and 1-ingredient popsicle! Not convinced? Go ahead and try it for yourself....

Ingredients

1 medium watermelon

1 small cucumber

6-8 mint fresh leaves

Juice from 1/2 a lemon

Soda water

1 bottle of a light, crisp & fruity white wine (sauvignon blanc / pinot grigio)

A pinch of rock salt

Method

Cut 1/2 the watermelon into small 2-3" cubes and freeze in an ice tray for 5-6 hours. These, in itself, makes pretty delicious popsicles, so make sure you save some for the cocktail! Cut the remaining watermelon into larger pieces and keep aside.

Slice the cucumber in half, discard the seeds and cut into smaller pieces. Blend the cucumber together with 6-8 frozen watermelon cubes, bigger watermelon pieces, mint leaves & lemon juice. Pass through a sieve to discard any solids, and season with a pinch or two of rock salt.

When ready to serve, fill your flutes 1/2 way with white wine, top with the watermelon juice and finish it off with a splash of soda. Garnish with mint leaves and a couple of watermelon cubes - this not only keeps your drink chilled for longer, but also is quite a satisfying bite in the end.

There it is, summer in your mouth!

Spicy Corn Salad (Chaat)

“I walked streets

Of vendors full,

Frying & tossing

Aromas that pull..

A quick squeeze

For a perfected snack,

Spice, masalas & lemon

No flavors lack!

Chaat for family

Or when you’re lone,

A delicious memory

Re-created at home..”

Ingredients

2 cups frozen corn kernels

½ red pepper, finely chopped

½ green pepper, finely chopped

1 green chili, finely chopped (remove seeds if you don’t want it too fiery!)

1 cup cherry tomatoes, halved

Bunch of fresh mint, roughly chopped

Bunch of fresh coriander, roughly chopped (leaves & stalks)

2 tablespoons white vinegar

Juice of half a lemon

½ teaspoon paprika

½ teaspoon cumin powder

½ teaspoon chat masala (or dry mango powder)

Salt & pepper to taste

1 tablespoon light olive oil

Heat oil in a non-stick skillet. Add corn, salt & paprika and roast on high flame for 10-12 minutes, till the corn is tender and all the moisture has been absorbed. Continue to sauté till the corn kernels start turning brown. Remove from heat & cool completely. Once cooled, stir in the green chili, peppers & tomatoes. (make sure you don’t mix the vegetables when the corn is hot, or they’ll wilt & become mushy).

Put the mint, coriander, vinegar, lemon juice in a mortar and pound to make a chunky wet paste.

Once ready to serve, toss the corn in the vinegar mixture. Season with chat masala, cumin and pepper. Adjust salt & serve fresh.

Try this, and other delicious creations, at one of my upcoming dining experiences!

Chilled Raw Cucumber Soup

“Green juice green,

You’re bitter & mean,

I am moving on today

I never took to you anyway!

This drink so refreshing

Has given me wings,

As good as a sip can be

Oh! that hint of lemon sneaky.

It’s health in a gulp

With or without pulp,

Makes me hum a new tune

Come on, let’s drink up June..”

Ingredients

1 large cucumber

7-8 leaves of fresh mint

½ cup ice water

Juice of ½ lemon

¼ teaspoon cumin powder

¼ teaspoon dry mango powder

Pinch of fresh black pepper

Pinch of paprika

Salt to taste

Method

Wash the cucumber, with skin on, and slice into 2 halves. Scoop out the seeds & discard. Cut the remaining cucumber into smaller pieces and transfer to a blender. Add ½ cup iced water along with the mint leaves, and blend till smooth. Transfer to a strainer and separate the pulp from the juice. Skip this step if you prefer your soup to be chunky.

Mix the remaining ingredients into the juice, adjust salt and refrigerate for 15-20 minutes (or you can add an ice cube before serving). Serve chilled with a little dollop of yogurt or sour cream.

Notes:

- If you are straining the soup, don’t discard the pulp! You can use it in your raita (spiced Indian yogurt) or add it to your salad. It has much nutrient value that don’t deserve in the bin!

- Make it fancy by serving with little chunks of frozen watermelon. Not only does it keep it cold for longer, the watermelon adds a great flavor!

The 29. PopUp in Pics

"On the nineteenth day of June, we played it chic

In a space downtown, neat & slick

The table was laid, candles lit

Smiles were in, and frowns didn't fit

People twelve, came for 29.

Foodies at heart, and souls so fine,

They talked & laughed, over courses five

Left happy, with a little bag of spice

The night that started 2 months ago

Ended with pride, and much more

And after all the gratitude & love

All I want now, is to "pop" my feet up!"

The first of 29.'s PopUp dinners was a huge success! 12 people, 5 courses, and an experience that you can't put a number on.

The preps were grueling (specially for a single pair of hands!)

But the outcome? Well worth it all...

I did some rummaging around NYC for fresh off-the-tree (literally) berries & flowers, and I think the love showed on the plates! The food, bearing the usual 29. style, was well received by all the hungry guests. Phew...

Thank you to all who came, trusted me with their meal, and left with a smile that made me believe in myself just a little bit more. Here's to much more PopUp fun in the days to come!

Looking for a unique way to celebrate that special occasion? 29. can arrange a private PopUp dinner in lower manhattan for a group of 8-12 pax. Contact me today for details!

Wheat Gnocchi in Spicy Coconut Tomato Sauce

“I said it before, but I say it again,

Rolling up some Gnocchi, will never go in vain.

Freeze for later, or finish it right away,

A weeknight dinner, that’ll make you stay.

Little pillows of comfort, that flavor take well,

A mild warm curry, or hot sauce from hell!

Floating to the top, I awe at the sight,

A meal you didn’t need, till you had the first bite..”

[Adapted slightly from this recipe]

Ingredients

1 cup wholewheat gnocchi

2 tablespoons desiccated coconut (fresh or dried)

1 dry red chili, broken in half

½ teaspoon mustard seeds

1 bay leaf

2 cloves of garlic, minced

½ teaspoon fresh ginger, crushed

1 small green chili, finely chopped

1 plum tomato, diced

1 tablespoon dry coriander powder

3/4 teaspoon cumin powder

¼ cup whole milk

2 tablespoons heavy cream (you can substitute the milk+cream with ¼ cup thick coconut milk)

4-5 tablespoons light olive oil

5-6 fresh mint leaves, roughly torn

Salt to taste

Cook the gnocchi, drain and keep aside.

Heat oil in a non-stick skillet and add the mustard seeds & bay leaf. Once the seeds begin to splutter, add the garlic, ginger, dry red chili, green chili and coconut. Cook for a minute or two and then stir in the tomato, along with all the dry spices. Mix well, cover and cook on medium flame till the tomatoes are tender and the oil begins to separate. Slowly add the milk and cream and mix well. Finally add the gnocchi and cover for a few minutes. Turn heat to high and braise for another quick minute. Sprinkle with chopped mint and serve hot.

 A warm comfort meal inspired by South Indian flavors.

Mini Curried Egg Tacos

"Egg oh egg, in all your might

Cook in seconds, and bind everything tight 

Baked or fried, breakfast or lunch

You're pretty darn famous, that's my hunch!

Curries, salads & more, you have a special way

Asparagus might come & go, but you just stay.."

One of my biggest discoveries after moving to the US was how conscious people are about what they eat.

At first I thought it was a fad. But as I scanned grocery aisles, read unfamiliar brand names and suffered a few allergic reactions, I began to understand why people were so particular. Unlike Asia, where packaged food still has limited use in households and is very much limited to commercial dining, the US pretty much runs on it. And with that comes the safety associated with food labels. Thus, I'm always on a mission to create at home all that we see & love at restaurants - like these delectable mini taco shells!

Eggs, unfortunate for me as others say, have never been my favorite. Call it a grudge I carry from boarding school, or the sharp unique smell that has me staying miles away. But I do like experimenting with them - because they're so versatile, amazing in baking & can be adapted to taste. I noticed that if you sneak in a little masala into a regular egg recipe, it makes them much more [for me that is] palatable.

In the past I have baked a few brownie bites, scrambled some in my weekday fried rice, whipped up some quick macaroons, made my husband's favorite brunch frittata & even made a jar of mayonnaise, but these bite-sized appetizer with a filling of subtly spiced boiled egg salad made me reach for seconds. Yes, me!

You could just be lazy and use store-bought taco shells, but the marriage of slightly Indian [almost samosa like!] crust with a spiced eggs is one that, I believe, will make it through the tough times.

But hey, don't take my word for it. Try the recipe and decide for yourself!

Ingredients

For the Tacos [I made my own but you could just use store-bought]

1 cup all-purpose flour

2 tablespoon olive oil

1 teaspoon carom seeds

1/2 teaspoon salt

1/2 teaspoon baking soda

Water to knead

Oil to fry

For the Egg filling

2 large eggs, boiled

1 teaspoon Sriracha

1 tablespoon mayonnaise

1/2 teaspoon curry powder

1/4 teaspoon cumin powder

1/4 teaspoon red chili powder

2 tablespoons fresh coriander, finely chopped

Salt & pepper

Make the Tacos

Mix the flour, salt, soda & carom seeds. Add the oil and mix with your fingers till it reaches the consistency of course sand. Add water, little at a time, and work into a smooth dough. Cover with a damp cloth and let it rest for 30 mins. Roll out the dough into a thin round and cut out 2-3" circles using a cookie cutter [the size depends on how large you'd like your tacos to be]. Coat with a little oil and line them up on a wire rack [see pic] so as to let them bake in a taco shape. Bake at 400 F for 10 minutes, till the shape is retained, and then drop into the hot oil for a quick fry. Drain on a paper towel and keep aside.

Make the filling

Mash the eggs well with a fork and mix with the remaining ingredients. Adjust seasoning and then add a dollop of the mixture into the taco shells. Sprinkle with paprika before serving.

A simple & delicate way to entertain a crowd. The recipe works so well for a canape brunch, or a simple cocktail party!

Baked Eggplant Fries

“Eggplant, what can I say

You’re my hero true,

I put you in pasta

Or curry for two.

You are filled with iron

And that I like,

You char & sizzle

And soak up spice!

Now you’ve taken on fries

In an avatar new,

I’m not a stalker

But I’m so in love with you!”

Ingredients

1 small eggplant, washed and cut into strips

2 tablespoons gram flour (besan)

1/2 teaspoon crushed black pepper

1/2 teaspoon cayenne pepper

2 teaspoons coriander powder

1 teaspoon dry mango powder (amchoor)

2 teaspoons chat masala (Indian mixed spice)

5 tablespoons + 1 tablespoon light olive oil

Salt to taste

Toss the eggplant with all the dry ingredients [except the chat masala] and 5 tablespoons of olive oil, till the pieces are evenly covered with flour. Line on a baking tray and sprinkle the remaining 1 tablespoon olive oil evenly across. Bake in a 400 F pre-heated oven for 20-25 minutes, turning once in between. The pieces will turn brown and crisp on the outside, but will remain slightly soft on the inside. Cool slightly [will crisp up more] and eat it all up with some Sriracha or garlic aioli. Quite yummy!

Hosting Tips & A Photo Essay

With spring in full bloom, it's time to dust off the cobwebs from that pile of party invites.

Whether you are a pro-host, or one who struggles with putting out an appetizer table, these simple tips will help you make your night just a tad fancier.

Also check out my latest recipes for inspiration, some upcoming supperclub meals and my very first PopUp dinner in NYC this June! And if you can't be bothered entertaining, but love a feast, contact me & join my table instead. It's always dressed to host you!

1. Spring is all about color. Not only should your dishes be dressed up with fresh produce, even the table deserves a little love. Use old wine bottles to create DIY vases that look oh-so-adorable with a swig of flowers!

2. Be creative. Use wine tumblers to serve entrees like rice based dishes. Why you ask? Well, why not! Isn't it simply beautiful?

3. Mix & match ingredients. Play around with food - sometimes the strangest of combinations create the most mind blowing bite. The jar of olives in your cupboard, the almost-stale bread, the endless bunch of kale ....are not quite as unworthy as you think. This dish - a spicy chicken dumpling served atop a creamy curried cauliflower puree was an absolute hit at my dinner!

4. Get people in the mood. The only thing worse than bad food at a party, are bored guests. Get the happiness started with little shots that help break the ice and get the conversations flowing. Trust me, it'll work.

5. Something fresh. Salads - an element that most Indian meals are devoid of. Add an individual sized  seasonal salad, like this squash & cucumber 'spaghetti' w/ pickled radish & cilantro lime dressing, to your buffet table. Not only is it uber simple to put together, but it will also add a vibrant crunch to your meal. Oh, and chill your dishes before serving - it will keep the crunch that much longer!

6. A Giveaway. Who doesn't love a little competition. Incorporate an easy game into the evening, with a winning gift of something edible, something handmade or something you prize - like a cookbook. Not only does it encourage interaction, it shows you off as the power host you now are...

Apple Coconut Kheer (Pudding)

“Peeking from the leaves, looking as red as love,

They tempt me to be evil, and reach out to pluck.

Juicy & luscious, in my arms they lie,

Some I eat, some I save, for that oh-so-scrumptious pie!

But as I to my kitchen go, in pursuit of a treat mid-day,

I yearn to be creative, with my friends on the tray.

So I roll up my sleeves, and bring you this sweet,

That is just as much magic, as an apple on a tree…”

Ingredients

2 red apples, washed and grated

1 cup full-fat coconut milk

½ cup whole milk (optional)

½ cup water

1 teaspoon vegetable/coconut oil

1 teaspoon palm sugar, jaggery (shakkar/gud) or maple syrup (adjust to taste)

Heat oil in a deep-bottomed pan and add the grated apples. Cook stirring continuously till the apples become softer and most of the moisture has evaporated. Add the sweetener and cook for another 4-5 minutes till the sugar melts and apples soften further. They should start to get soft & pasty, almost like stewed apples. Now add the coconut milk and bring to a simmer. Continue to cook till the coconut milk has halved, and the apples are completely cooked. Now add the whole milk [optional] & water, and continue to cook on medium-low flame to bring to a second simmer. Let the mixture cook till it begins to thicken. Remove from heat, pour into serving dishes and chill for 1-2 hours. Sprinkle with cinnamon (or nuts) & serve chilled.

A gluten-free, sugar-free sweet treat that will make you wanting more!

Notes:

Cook the apples only in coconut milk & water for a delicious vegan/paleo version!

Apples naturally contain a fair bit of sugar, so add less sweetener in the beginning, and adjust to your liking towards the end.

Life in Little Bites : Food Photos

"Plates of bites savory, and those with spice

An echo of claps, or a room of smiles

Thank you notes, praises & song

Meeting strangers, bringing a friend along 

Birthdays and reunions, food for thought

This is my life, the one I always sought..."

Working in the Investment Banking world was tiring. But only till the day I decided to swap it for a frying pan.

Running your own business, specially one related to food, is not child's play. From a multi-person corporate support system, you're suddenly down to being your own admin, sales, technician, social media specialist, event organizer, caterer and... dish washer. Hours of standing, less than plump pay checks, no public holidays and always having to smell of food are truly balanced by the little things my guests do. They don't know it, but every tiny gesture goes a hellafa long way. That request for a signed menu, laughing at my attempted jokes, an almost standing ovation, a flattering blog post or a simple gratifying smile - these are the things that make me do what I do. These are the things that make being a chef worthwhile!

And if it isn't already fun enough, along comes the visiting best friend who happens to also be a brilliant photographer. In a month that is swamped with dinners & events, I could think of no better way to show my love, than to make her work a little ;). Below is proof of the stunning genius that she is, a master of capturing every tasty moment! Oh, and she also makes a remarkable sous chef! Do give Gayatri Nair Photography a look, and for those about to get married, you should know that you need her there for your special day.

Some people call my work face serious. I call it focus for deliciousness. Happy Thursday!

Check out some recent reviews of my dining experiences via Sanura Weathers on her award winning blog: My Life Runs on Food & Ohneka Farm's most talented blogger: Navriti Sood. Contact Me to setup a private tasting or visit Events for upcoming dinners in NYC.

[Follow all the scrumptiousness on FaceBook, Twitter & Instagram]

Okra Lentil Curry

“Make a pledge, starting today,

To add a vegetable, to your lentils everyday.

Wholesome & tasty, it adds something new,

Without complicating, your daily stew.

Experiment to taste, peppers red or leaves green,

Chop em all up, so they can’t be seen.

I know you’ll love it, get ready to be surprised,

And worst case? just eat it with french fries!”

Ingredients

¾ cup yellow lentils (toor dal), soaked for 1 hour in warm water

1 plum tomato, diced

2 cloves of garlic, minced

½ teaspoon fresh ginger, crushed

1 small red onion, diced

1 cup okra, cut into 1 inch pieces

5-6 stalks of fresh coriander, stems removed and roughly chopped

1 dried red chili

½ teaspoon cumin seeds

½ teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon dry mango powder (amchoor)

¾ teaspoon garam masala

¼ teaspoon turmeric powder

½ teaspoon red chili powder (more if you want it spicy)

A pinch of asafetida (hing powder)

4 tablespoons olive oil

Salt to taste

Heat oil in a deep-bottomed pan. Add cumin seeds and wait for them to start spluttering. Add the garlic & ginger and sauté for a minute. Mix in the onions and cook till they turn translucent – a couple of minutes. Stir in the tomatoes, along with all the dry spices. Mix well, cover and cook on medium-low flame till tomatoes are soft & tender. Crush them well with a spatula and then add in the okra. Stir for a few minutes and stir in the lentils [you do not need to drain them]. Mix well and add approximately 4 cups of water. Turn heat to medium-high till the mixture comes to a boil. Then turn the heat down to medium and let it simmer for about 45 minutes-1 hour, till the lentils are soft and fully cooked [the time does depend on the quality of lentils and the hardness of water]. Continue to cook for 5-6 extra minutes till the consistency is thick and creamy. Sprinkle fresh coriander, remove from heat and serve hot with rotis, rice or bread.

Farro & Chickpea Risotto

"Creamy yet not, with a nutty bite

Wholesome yet flavorful, and a colorful sight.

Healthy too, for gluten there is none

Mix & match your veggies, have some fun!

With hints of spice, it craves the hunger

Ah! a warm welcome, on this day of thunder."

Ingredients

1 cup chickpea curry (recipe : either this or this. Leftovers from your favorite Indian take-out will do as well)

1/2 cup Farro, thoroughly rinsed

1 cup mixed vegetables (I used carrots, asparagus & red radish)

1/2 cup spinach leaves, washed and roughly chopped

2 teaspoons fresh coriander, finely chopped (for garnish)

3/4 cup low sodium vegetable stock (chicken/beef stock can be used as well)

1 teaspoon light olive oil

1/2 teaspoon cumin powder

1/4 teaspoon cayenne pepper

Salt, pepper to taste

Mix the Farro with the stock and bring to boil. Once it's half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, till most of the liquid has been absorbed by the Farro. Once done, remove from heat, cover and leave for another 5-6 minutes.

In the meantime, heat oil in a non stick skillet. Add the cup of veggies, along with the dry spices and saute for a quick 1-2 minutes, till they just begin to brown. Stir in the chickpea Farro cooked earlier and give it another quick stir. Finally add the spinach leaves and saute till they're just wilted. Garnish with chopped coriander and enjoy hot.

A delicious gluten-free & vegan weekday dinner!