Tomato-Pesto Eggplant Stack

Shuchi September 24, 2012

“White inside, purple on top

Slide, dice or do a quick chop

Roast it, toast it or char it to the core

A small bite, and you keep wanting more

Dips or salads, curries or bake

Tomato or pesto, vegan or steak

Versatile it says, is its middle name

Any in my home, it has found true fame!”

Ingredients

1 medium eggplant, diced in rounds

1 clove of garlic, crushed

2 teaspoon sun dried tomato pesto

5-6 fresh basil leaves, torn into pieces

1 teaspoon olive oil

Salt & pepper to taste

Mix all the ingredients above, except the pesto. Heat the oven to 425 degree F, and let the eggplant grill for 25-30 minutes. Once it’s brown and tender, mix with the pesto and grill again for 10 minutes. It’s that simple!

A scrumptious appetizer! Serves well with a white sauce bake.

Toasted Coconut Ladoos

Shuchi September 24, 2012

“Inspired by the past

When I was a child,

And mum used to play

‘Where did the sweetmeats hide’,

In her purse

Or under a shawl so warm,

They were a treat welcome

For the entire dorm,

Made with love

And gone by the count of three,

This is my re-creation

Of her missing recipe..”

Ingredients

1 cup grated coconut (fresh or packed)

2 tablespoons brown sugar

1/2 cup condensed milk

2 tsp vegetable oil

4 cups whole milk

Cook the coconut in a non-stick pan till on medium flame its brown and lightly toasted (approx 3-5 minutes). Remove and cool.

Heat oil in a non-stick saucepan. Add the sugar and let it melt. Now add the coconut and mix well. Saute till the sugar and coconut are pasty. Stir in the condensed milk + whole milk, reduce flame to medium-low and let it cook with occasional stirring. Continue to cook till all the liquid has evaporated (approx 20-25 minutes). Once dry, turn flame to medium and sauté continuously till oil begins to separate from the mixture. Remove from heat and cool. (If you want fudge or barfi shapes, put the mixture in a brownie pan at this stage - before cooling, press down and let it cool. Once cooled, cut into squares)

Spoon a mixture in your palm and fold into balls. Serve with hot tea for a sweet afternoon snack!

PS- for a more indulgent version, dip them in melted chocolate and cool in the refrigerator for 2 hours.

Leftover Lentil Pan-bakes

Shuchi September 17, 2012

“Being a homemaker

All day long,

Sometimes I bake

Sometimes I burst into song,

I search and snoop

For ideas new,

To make treats

For those lucky few,

Some are successes

Some go dry,

Some attract the neighbors

When I begin to fry,

But I click and toil

Only for a moment as this,

When I can put

My efforts in print!”

Ingredients

1 cup leftover lentils (I used moong or green lentils)

4 tablespoons gram flour

1 cup chopped spinach

½ red pepper, chopped

2 teaspoons chat masala or dry mango powder

½ teaspoon cumin powder

½ teaspoon red chili flakes

1 tablespoon olive oil

Salt to taste

Method: Mix all the ingredients (except the oil) to make a batter. It will be quite thick and sticky. It should not be too wet though, so add a bit more flour if required. Rub some oil on your hands and roll out 2 inch patties. This will make around 8-10.

Pre heat the oven to 175-degree C. Rub some oil on both sides of the patties, and flatten them slightly so as to resemble thick pancakes. Line them on a baking dish and bake for 25-30 minutes, turning them once in between. Remove when they are light brown and crisp on both sides.

Serve hot with pickle!

Fall salad w/ slow roasted vegetables

Shuchi September 18, 2012

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

Ingredients

For the salad

250 gm Mesclun Mix, Aragula or Romaine Lettuce

1 cup boiled quinoa or cous cous

½ cup dried cranberries or raisins

½ cup chopped walnuts

½ cut roasted pine nuts

2 tablespoons extra virgin olive oil

1 lemon, juiced and zest kept aside

¼ cup balsamic vinegar

100 gm feta or goat cheese, crumbled

Salt & pepper to taste

For the roasted vegetables

2 small aubergines, sliced into 2 inch pieces

10-12 baby carrots, shaved and cut into 2 inch pieces

½ cup button mushrooms, halved

2 tablespoons extra virgin olive oil

Salt & pepper to taste

Method: Mix the ingredients for the roasted vegetables. Pre heat the oven to 150 degree C and bake the vegetables for 20-25 min.

Mix all the ingredients for the salad and top with the roasted vegetables. Finish with a generous dollop of red pepper dip or tahini hummus and enjoy the tastes of fall!

Green Salad with Raspberry Honey Vinaigrette

Shuchi April 12, 2012

“In a bush lush

Swaying with dashes of red

Lay a field of raspberries

On a green & thorny bed,

Picked to perfection

Spilt over some greens

A dash of lime, pepper

Like creating a movie scene,

With a fruity entourage

This salad for the soul

Sweet & Tangy on the tongue

Made it summer in a bowl”

Ingredients

For the salad

50 gm mesclun mix (or any green leaves)

½ cup red or green cabbage, chopped

¼ cup diced red apple

½ cucumber, cut into slices

½ red pepper, sliced finely

2 tablespoons gouda cheese, cut into small cubes

¼ cup ripe raspberries

5-6 walnuts, broken into pieces

(You can add any veggies you fancy i.e. carrots, beetroot)

For the dressing

2 tablespoons balsamic vinegar

½ teaspoon honey

1 teaspoon fresh lime juice

4-5 ripe raspberries, mulled/crushed

Salt and pepper to taste

Mix all the ingredients for the dressing. Make sure the raspberries are mulled well so as to blend with the dressing. Pour over the salad ingredients, toss lightly and serve immediately. A sweet & tangy start to the summer!

Chocolate Patron Bread & Butter Pudding

Shuchi April 9, 2012

“What can I say about chocolate

That hasn’t already be said,

It awakens the senses so dormant

And puts all tormenting fears to bed,

Partner in crime to treats alcoholic

A friend to desserts ever so sweet,

Fights the chili, and combines with it

Really, there isn’t a thing it can’t beat!”

Ingredients

3-4 slices of white bread

50g 70% semisweet dark chocolate

¼ cup unsalted butter

½ cup whipping cream

½ cup milk

5 heaped tablespoons brown sugar

5 tablespoons coffee patron tequila (you can also use dark rum or regular tequila)

½ banana, sliced

1 large egg

Handful of white choco chips

Method

Lightly butter an ovenproof dish and keep aside. Cut the bread into halves (triangular) such that they can be overlapped and fit into whatever dish you are using. Melt the butter, chocolate, cream, milk, sugar and coffee patron together in a bowl over a saucepan of simmering water. Once melted, take off the heat and cool slightly. Whisk the egg separately until light and add to the chocolate mixture. Mix well - the mixture will thicken slightly and resemble custard. It should not be too thick so add a little extra milk if required such that it’s of a pouring consistency.

Line the baking dish with 1 layer of bread. Add spoons of chocolate mixture on top to ensure the bread is completely covered. Put the bananas, another layer of bread and the rest of the chocolate mixture. Press down a little so the breads start to soak the liquid. Pour a spoon of coffee patron on top, add a few white chocolate chips and cover the dish with cling film. Allow the pudding to stand at room temperature for 1-2 hours and let the bread absorb the chocolate sauce.

Pre heat the oven to 180 deg C, and bake the pudding for about 30 minutes or until the top is crunchy but the inside soft. Serve hot. A great twist to the traditional bread & butter pudding.

Bean & Sausage Rice on Baked Potato Cups

Shuchi April 6, 2012

“Whoever heard

Of rice in a cup neat,

Imitating the sweet

Cupcake treat,

Simple yet divine

With a flavor sane

Eat as a starter

Or make your meal main

Use leftovers

Or start from scratch

This will be one

Quick-to-go batch”

Ingredients

For the rice

1 cup white rice

1 cup boiled kidney beans

2 chicken sausages, sliced

2 tablespoons canned tomatoes

1 clove of garlic, crushed

1 teaspoon ginger, chopped

1 tablespoon onions, chopped

½ cup mixed peppers, chopped

½ cup frozen peas

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon garam masala

Salt & chili to taste

For the potato cups

1 potato, boiled

2 tablespoons flour

1 tablespoon cornflour

1 teaspoon olive oil

1 egg

Salt & pepper to taste

Method

Make the rice: Heat oil in a pan. Fry the onions, ginger and garlic till brown. Add the rice and stir till all the grains are fully coated with oil. Add the remaining ingredients, along with 1.5 cup of water and cover and cook on medium flame for 20 minutes. To check if done, see if the rice is fully cooked and all the water is dry. Cover and keep aside

Make the potato cups: Mix all the ingredients for the potato in a bowl, till well blended. The mixture should not be too sticky. If it is, add a little extra flour so the mixture is just dry enough to mold easily by hand.

Pre heat the oven to 200-degree C. Take a cupcake tray and grease it with butter, Take a tablespoon of the mixture and put it in each mould. Flatten it down to take the shape of the cup, with a small hollow in the center. Bake for 20 minutes until the cups have taken shape, are slightly crisp on the outside and come out easily from the mould.

Spoon a tablespoon of the rice mixture and make a ball out of it. Put it in the center of the potato cup, garnish with cilantro and serve!

Palak & Pudina Tikkas

Shuchi April 6, 2012

“When I think beer

Tikka comes to mind,

It can be meat or veg

Or any third kind,

Tangy with spices

Numbed with beer cold,

Enjoyed by family

And friends old

At street side dhabas

And smokey eyes

With a treat like this

Who needs fries..”

Ingredients

250 gm chicken breast, cut in cubes

2 tablespoon thick yogurt

1 cup boiled spinach

½ cup fresh mint

¼ cup fresh coriander

1 clove of garlic

1 teaspoon grated ginger

1 teaspoon coriander powder

½ teaspoon garam masala

1 teaspoon chili flakes

1 teaspoon olive oil

Salt & pepper to taste

2 tablespoons melted butter to coat

Chat masala to garnish

Method: Heat the olive oil in a pan. Add the ginger, garlic, boiled spinach, coriander powder and garam masala and cook for a few minutes. Cool the mixture and blend in a mixer along with the mint & coriander to make a smooth paste. Marinate the chicken with this paste, yogurt, salt, pepper & chili for 5-6 hours.

Put 4-5 cubes of the chicken on a skewer. Brush with some melted butter and grill at 200 degree C for around 10 minutes. Turn the skewers around once, and continue grilling for another 10 minutes. Wait till the chicken is cooked and starts to brown on the surface.

Dust with some chat masala and serve immediately!

Spinach Omelet with Shichimi Udon

Shuchi February 11, 2012

“The odd hour

A craving for brunch,

Something different

To satisfy that munch,

A peek in the fridge

Revealed leftovers some,

Nothing tempting

Not even one,

So I cracked an egg

Worked on a hunch,

Created a breakfast

That ate my lunch..”

Ingredients

For the Omelet

1 egg

1 cup chopped spinach leaves

1 teaspoon olive oil

Salt and pepper to taste

For the Udon

1 packet ready Udon noodles

½ teaspoon Japanese Shichimi mix

½ cup snow peas, halved

1 garlic clove, finely chopped

1 teaspoon olive oil

½ cube chicken stock cube

1 cup water

Make the Udon: Heat oil in a pan. Add the garlic and let it simmer till brown. Add the chicken stock cube and water and let the cube dissolve. Now add the remaining ingredients. Cover and cook till the Udon is tender. Turn the flame to high and sauté till all the liquid is dry. Remove from heat and keep aside

Make the Omelet: Heat oil. Beat the egg with spinach leaves, salt and pepper. Put the egg mixture on the pan in shape of a pancake. Let it cook. Once the bottom is cooked, flip it over and cook the other side. Put the Udon in the center and flip the Omelet into half.

Sprinkle some Shichimi and serve hot

Wholewheat Spicy Bread Assortment

Shuchi February 11, 2012

“What’s that smell!

He said, with a sniff,

Floating towards it

Like a balloon in wind,

Rustic and fresh

Spices twirl in flair,

With eyes closed

He gets pulled into air,

As they rise

Light, with edges brown,

He waits eagerly

To receive his crown,

And so they arrive

Sunny, slightly red

Long live he says

The simple art of bread.”

Ingredients

1 cup all purpose flour

3 cups whole-wheat flour

2 tablespoons active dry yeast

1 tablespoon brown sugar

1 tablespoon salt

2 tablespoon melted unsalted butter or margarine

½ cup milk, warmed

½ cup water, warmed

1 tablespoon curry powder

1 teaspoon oregano powder

1 teaspoon chili flakes

1 teaspoon paprika powder

1 teaspoon fresh dried mint leaves, crushed

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

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

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

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

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

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

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

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

South Indian Gobi Bake

Shuchi February 5, 2012

“Flowers white

Turn golden brown,

Amidst the flavors

Of down South.

The tang from mustard

Or smoked curry leaves,

Brings back memories

Of home overseas.

That evening gathering

Snacks & family,

The fragrance of curry

Bringing tears to thee.

The effort small

Goes not vain,

When that bite one

Makes you feel loved again”

Ingredients

1 Big Cauliflower (Cut Into Small Florets)

¼ Cup Olive Oil

2 Tablespoons Sambar Powder (A South Indian Curry Powder)

½ Teaspoon Mustard Seeds

2 Tablespoons Crushed Curry Leaves

1 Teaspoon Paprika

¼ Teaspoon Hing (Asafoetida)

2 Tablespoon Cornflour or Corn Starch

1 Tablespoon Lemon Rind

Salt to taste

Chopped Coriander & Chat Masala To Garnish

Cut the cauliflower into small florets and clean it by soaking in a mixture of warm water and salt for 15 mins.

In a large mixing bowl combine all the other ingredients, except the lemon rind and coriander, and mix well. Now add the cauliflower florets and toss well to coat thoroughly with the mixture. Leave aside for 20 minutes to marinade.

Pre heat an oven to 200 degree C. Put aluminum foil on a baking tray. Spread the cauliflower evenly on the tray, sprinkle the lemon rind on top and bake for 25 minutes, tossing it once after 15 minutes. To get a brown crispy surface, turn the oven to grill mode and grill for 3-5 minutes at 200 degree C.

Garnish with chopped coriander, chat masala and serve hot. A great appetizer!

Eggplant Macaroni

Shuchi January 29, 2012

“Mashed and charred

With tufts of smoke,

With flavor this dish

Makes you choke.

Creamy and lush

This Bharta in a pot

Invaded Italy

And made it hot”

Ingredients

1 cup macaroni, boiled

1 medium sized eggplant

1 ripe tomato, finely chopped

1 clove of garlic, crushed

¼ onion, diced

½ yellow pepper, finely chopped

½ cup of green peas

½ teaspoon basil leaves

½ teaspoon paprika

5-6 fresh mint leaves

2 tablespoons olive oil

Salt & pepper to taste

Method

Roast the eggplant by putting it directly on the flame of a stove. Do so evenly for all parts till the skin turns black and begins to flake easily. Put it in a pot of cold water and leave for a few minutes. You will notice that the skin begins to drop off. Remove all the skin and mash the inside of the eggplant. Keep aside to cool

Heat oil in a pan. Add the garlic and onions and sauté till onions are golden brown. Add the rest of the ingredients, except the macaroni and the eggplant. Cover and cook till the tomatoes are tender. Add the eggplant, along with ¼ cup water and cover to cook for another 4-5 minutes. Once the eggplant is tender, mash and blend all the ingredients well and sauté on high heat for a few minutes. Remove from heat, mix in the macaroni and serve hot.

Coconut Cake

Shuchi January 29, 2012

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"My mums coconut treats

I can’t get quite right,

So I tried my hands

At this delish sight

Easy as A

Simple and light,

Believe you me

You can’t stop at a bite”

Ingredients

2 eggs

100 gm unsalted butter

1 ½ cups all purpose flour

1 cup brown sugar

1 teaspoon baking powder

½ teaspoon vanilla essence

¾ cup coconut milk

½ cup grated coconut

Method

Melt the butter and mix well with the sugar till the granules have melted. Break in the eggs and beat well. Sift the flour with the baking soda and add to the mixture, 1 spoon at a time and mixing slowly. Do not overmix. Now add in the essence, the grated coconut and the coconut milk and give it a final mix till the batter has a smooth consistency.

Grease a baking dish. Pre heat the oven to 180 degree C and bake the cake for 15-20 minutes, till a toothpick inserted in the center comes out clean

Serve hot with a dash of sweet coconut milk. It’s that easy!

Sole with cooked pepper salsa

Shuchi January 8, 2012

“Why must you a fish fry

When grilled tender, brown

Out of the oven it does fly

Onto a plate eager & waiting

Along with a sauce varied

That simmers on the edge

Flaky, with buttery goodness

It becomes a pledge”

Ingredients

2 fresh fillets of Sole or Cod (or any light white fish)

For the Marinade

2 tablespoons olive oil

2 tablespoons light soy sauce

1 tablespoon white vinegar

½ teaspoon thyme flakes

½ teaspoon dried basil

1 teaspoon fresh garlic & ginger paste

Salt & pepper to taste

For the Salsa

½ tomato, diced

½ cup of diced red and green peppers

¼ onion, sliced lengthwise

Leftover marinade from the fish

Fresh coriander leaves

Lemon juice

Pre heat the oven to 180 deg C

Mix the ingredients for the marinade. Make slight slits in the fish fillets and toss it in the marinade. Cover and refrigerate for 4-5 hours

Drain any excess marinade from the fish. Heat it in a pan. Add the onions and tomatoes and cook till tomatoes are tender. Add the pepper and cook for a few more minutes on low heat. Sprinkle coriander and lime juice and remove from heat.

Put the Fillets on a baking tray and bake for 10-12 minutes. The fish should begin to flake on touching with a fork. Then turn the oven to grill and grill on 200 deg C for another 5 minutes to get a crisp surface. Remove and serve on a bed of the salsa. A light and quick meal!

Strawberry Yogurt Cupcakes

Shuchi December 11, 2011

“Cupcake and yogurt

A unique treat,

Where goodness of dessert

And breakfast meet.

Sponges of strawberry

Crime in a cup,

The eggs, the cream, the color

And sprinkles on top.

Sitting there

Pretty and tight,

I’ll keep the doctors away,

With just a cupcake a night!”

Ingredients

2 eggs
1 cup all purpose flour

¼ teaspoon salt

1 teaspoon baking powder

¾ cup olive oil

½ cup brown sugar

½ cup full cream milk

1 teaspoon vanilla essence

150 grams homemade or store-bought strawberry yogurt

Pre heat the oven to 180 degree C.

Whisk the oil and sugar together. Add the eggs one at a time and beat well. Add the vanilla extract, the yogurt, salt and vanilla essence and mix well. Now fold in the flour and the baking powder and mix till combined to a smooth semi-thick consistency.

Line a cupcake tray with cupcake papers. Scoop the batter into the moulds to ¾ full level and bake for about 15-20 minutes, or till a toothpick inserted in the center comes out clean.

White Pasta with Red Cabbage salad

Shuchi December 11, 2011

“A blend of

White on red,

A taste of cool

On a fiery bed,

Warm mixes with cold

Creating a sheath

A creamy bite

With a crunch ‘neath

The rawness

Welcomes the cooked,

A few bites

And you are hooked.”

Ingredients

For the white sauce

2 tablespoons flour

1 tablespoon butter or margarine

¼ cup gouda cheese, grated

¾ cup milk

Salt & pepper to taste

For the salad

½ red cabbage, finely chopped

1 red chili, finely chopped

1 tablespoon balsamic vinegar

1 teaspoon sesame oil

1 teaspoon white vinegar

Salt & pepper to taste

For the chicken

1 teaspoon olive oil

1 clove of garlic, crushed

250 gm chicken breast, cleaned and diced

½ cup button mushrooms, sliced

½ teaspoon oregano flakes

1 teaspoon green chili, finely chopped

Salt & pepper

For the Spaghetti

100 gm spaghetti

2 cups of water

1 teaspoon olive oil

1 teaspoon salt

Make the salad: Mix all the salad ingredients and keep aside.

Make the sauce: Heat butter in a pan. Add the flour and stir continuously for a few minutes till the butter and flour are well mixed. Cook it for a few minutes so that the ‘floury’ taste is lost. Add the milk slowly, continuously stirring so no lumps are formed. Sprinkle the salt and pepper and keep stirring for a minute or so. The sauce will begin to thicken. At this time add the cheese and turn off the heat. Mix well, remove from heat and keep aside. Make sure the consistency of the sauce is fairly thin, as it will thicken further on cooling.

Make the Chicken: Marinate the chicken in all the ingredients for 15-20 minutes. Heat a pan. Add the marinade and cover and cook on medium flame till the chicken and mushroom is cooked. Add the white sauce prepared earlier and cook on high heat till the chicken is well mixed and the sauce thickens to a pasta sauce consistency.

Make the Pasta & put it together: Boil 2 cups of hot water with oil and salt. Add the Spaghetti and cook for 10 minutes of till it’s cooked Al-dente. Remove from heat and mix the sauce immediately. Serve over the cold red cabbage salad!

Minced Cauliflower Salad Bake

Shuchi December 11, 2011

“A mince that

Needed no meat,

Roasted and charred

Till a flavor neat

Layers of color

Smoking it bakes,

A sprinkle of Christmas

Is all it takes!”

Ingredients

½ cauliflower, finely chopped

¼ cup green peas

½ cup mixed peppers, finely chopped

¼ cup onion, finely chopped

½ cup cherry tomatoes, halved

2 gherkins, sliced lengthwise

1 teaspoon curry powder (or any mixed Indian masala)

1 teaspoon dry mint powder

1 tablespoons olive oil

2 teaspoons lemon juice

Salt & pepper to taste

Heat the oven to 250 degree C.

Heat oil in a pan. Layer the ingredients- onion, then cauliflower, then tomatoes, then peppers and then the peas. Sprinkle a few drops of water, salt & pepper and turn to medium flame. Cover and cook till all the vegetables have lost their crunch but are not overcooked.

Transfer to a baking tray, put the gherkins on top and sprinkle with lemon juice and mint powder. Bake for 10-15 minutes till the cauliflower is charred and begins to brown. Be patient here as the ‘burnt’ taste adds much to the flavour of this simple salad

Serve immediately with soup or on it's own. A healthy and wholesome meal!

Spinach & Pea Udon

Shuchi November 6, 2011

How to make a pesto sauce taste different?
Step 1: Don't use basil
Step 2: Don't use pine nuts
Step 3: Don't use olive oil
Step 4: Finally, don't make the pesto at all!

“Spinach is green

Spinach is mean,

Spinach doesn’t think twice

Before staining your teeth!”

Ingredients

1 cup boiled Udon noodles

2 cups fresh spinach, washed and cut (or you can use baby spinach salad leaves)

1 clove of garlic

1 small tomato, chopped

1/4 onion, diced

1 red chilli, finely chopped

1/2 cup fresh green peas

1/2 cup red pepper, diced

1 tablespoon olive oil

Salt & pepper to taste

Method

Put the spinach and garlic in a blended to make a smooth paste. Put some water if required so that the paste is not too thick.

Heat oil in a pan. Add the onions and cook till transparent. Add the tomatoes and chili and cook till the tomatoes are tender. Stir in the spinach paste, add 2-3 tablespoons of water, salt & pepper. Cover and cook on medium flame till the spinach has lost its 'raw' flavor. Now add in the Udon, peas and peppers. Cover and cook for a few minutes. Turn the flame to high and stir continuously to dry and remaining liquid.

Remove from heat and serve immediately.

Mustard & Curry Leaves Chicken

Shuchi November 2, 2011

“A splutter of south

With colors bold,

With one whiff quick

I was completely sold.

Mild Indian taste

But a western look

A winning flavor

For an experimental cook.”

Ingredients

200 gm chicken, boneless and cut into cubes

1 cup sliced mixed peppers- greed, red & yellow

½ cup broccoli florets

1 teaspoon mustard seeds

7-8 fresh curry leaves

1 teaspoon chopped garlic

½ teaspoon Sambhar powder (Indian lentil powder)

1 teaspoon ground pepper

1 tablespoon olive oil

Salt to taste

Heat oil in a pan. When hot, add the mustard seeds, curry leaves and garlic and cook till the seeds begin to splutter. Add the chicken and stir on high flame for a few seconds. Now add the remaining ingredients, along with a teaspoon of water. Cover and cook on medium flame till the chicken is tender. Once cooked, turn heat to high and sauté continuously till all the liquid dries up.

Remove from heat and serve hot. A great quick snack!

Kalakand (Indian Sweet)

Shuchi October 15, 2011

“Comes again that time

Of the year when lights,

Burn & twinkle

And bring warm smiles,

From kitchen to kitchen

Sweetmeats glean,

Happiness circulates

Where trouble had been,

Friends & family

Come together,

Houses open up

With changing weather,

Welcoming the sound

Of holiday cheer

Is this delish piece

For those far, and near..”

Ingredients

2 lt full cream milk

1 tablespoon white vinegar or lemon juice

¾ cup brown sugar

1 tablespoons baking chocolate

½ cup chopped almonds/cashews/raisins for garnish

Take 1 lt of milk and bring to boil. As it boils, turn off the heat and add the vinegar or limejuice and keep stirring. The milk will curdle and the water will separate leave aside the cottage cheese or paneer. Drain and keep the paneer aside. Do not mix of knead the paneer.

In another pot, bring to boil the other litre of milk with the sugar. Once boiled, add the paneer and turn the flame to medium. Keep stirring occasionally to avoid the milk from sticking to the bottom of the pan. It will take about 25-30 minutes and the milk will begin to thicken. Stir continuously and vigorously on high heat once the mixture starts thickening. Separate into 2 parts. Add the chocolate to 1 and keep stirring till both mixtures reach a thick consistence and oil starts to separate. Put it on a greased plate or baking tray and cool.

Garnish with the chopped nuts and cut into squares. Serve fresh.