Fooling the Barista: Fizz that Milk

Shuchi October 23, 2012

"Oh coffee, I hail thee

Awake and happy, you make me

But milk my friend, froths not

So I have to settle for cafe bought

But now I have a secret way

To get my fix with a home stay

Ready in minutes, effort close to none

Hear me milk, I finally won."

Ingredients

1/2 cup milk

1 shot of espresso or 1/3 cup instant coffee in hot water

Sugar to taste

Method

Heat the milk for 45 seconds
Pour it in a french press and work the press with smooth pumping movements till the milk is double its volume. Keep aside
Prepare your espresso, or if you don’t own a machine like me, mix 3/4 teaspoon of your favorite instant coffee in boiling water.
Tilt the cup and pour the frothed milk slowly from the side till the top
Top with the milk froth and dust with coffee or chocolate powder
Give yourself a pat on the back and enjoy!

Curried Eggplant (Bharta) Sliders

Shuchi October 22, 2012

“Pav bhaji on the street

Spicy, tangy, a perfect treat

Sliders in the stadium

Game, beer & meat, what fun

Combine the flavors, double yum,

Combine the styles, a sensational bun,

Eat it street style, keep wanting more,

Watch each party continuously score!”

Ingredients

For the filing

1 large eggplant

½ cup frozen peas

2 large plum tomatoes, diced

1 small red onion, finely chopped

1 clove of garlic, crushed

1 teaspoon fresh ginger, minced

1 dry red chili, broken in half

2 tablespoons coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

1/4 teaspoon turmeric powder

1 teaspoon dry mango powder

½ teaspoon red chili powder (

or to taste

)

½ teaspoon pav bhaji masala (optional :

mixed spice for pav bhaji –an Indian street food

)

2 tablespoons freshly chopped coriander

4 tablespoons olive oil

Salt to taste

For the salad

1 cup red cabbage, finely chopped

1 cup mixed peppers, julienned

½ cup spinach leaves, roughly torn

2 teaspoon mint leaves, finely chopped

2 teaspoon coriander leaves, finely chopped

1 tablespoons olive oil

1/2 teaspoon paprika

2 teaspoon lemon juice

Salt & pepper to taste

Others

2 teaspoon butter or margarine

2 tablespoons soft cream cheese

6 Slider Buns

We start with roasting the eggplant on open flame. Pierce the eggplant with BBQ skewers and put it directly on your stove. Keep turning from side to side till the outer skin becomes dark and charred, and the eggplant begins to collapse and turns soft on the inside. It will start to release juices but that is normal (although your gas would definitely need a tight scrub after!). When you're done roasting, keep the eggplant aside to cool a little. Once cooled, pull out the skin and mash the eggplant and keep aside.

Heat the olive oil in a pan. Add the dry chili, garlic, ginger and onions and sauté till onions turn translucent. Stir in the tomatoes, peas, and all the dry spices. Mix well and cook covered on medium flame for 5-6 minutes, till the tomatoes are tender, cooked through and the oil begins to separate. Now add the eggplant, mix again and cook covered on medium flame for another 5-8 minutes and allow the eggplant to soak the flavors. If your mixture is too dry, you can add a few tablespoons of water, but not too much. Then turn the flame to high and sauté for 2-3 minutes. This process of braising (or 'bhuna' in hindi) really gives the vegetable a deep flavor. Remove from heat and cool slightly.

Mix all ingredients for the salad, toss slightly and keep aside.

Slice the slider buns in half. Apply some butter on both parts, and toast lightly on a non stick pan. Put a dash of cream cheese, and 1 tablespoon of the eggplant mixture on the buttered side of one half of the bun, top with a generous helping of the crisp salad and enjoy!

[Updated - more pics from other events using this recipe]

Eggless Coconut Tiramisu

Shuchi October 22, 2012

“Tiramisu, Tiramisu, you could be a song,

Of love and sweetness, and a journey long,

A taste of knowledge, soaked in deep,

A whiff of adrenalin, in bottomless sleep,

A story of culture, with layers few,

Dressed in colours, white, pink or blue,

And where there is mistake, a sorry you can be,

As grape is to wine, two pods in a pea,

An endless tale, of him, her and me,

Oh! heck with poetry, you were just meant to be.”

Ingredients

8 oz (220 gm) mascarpone cheese, at room temperature

1 cup coconut milk (refrigerate and remove the cream on top)

1 cup whipping cream

½ cup brown sugar

½ cup coconut flakes

1 teaspoon pure vanilla extract

2 packets ladyfinger biscuits (24-30 pieces)

2-3 tablespoons brandy or any fruit liqueur

½ cup strong sweetened espresso (or 3 tablespoons instant coffee + sugar in hot water)

Drinking chocolate for dusting

Method

Using an electric mixer or eggbeater, beat the cream, coconut milk, sugar, and vanilla in a large bowl until the mixture thickens slightly and soft peaks form. Slowly fold in the mascarpone into this. Keep aside.

Combine the espresso with the brandy / liqueur. Line your dessert bowl with half of the ladyfingers and soak them in the espresso. Make sure you get the corners soaked well. Spread half of the mascarpone mixture over the ladyfingers, and sprinkle some coconut flakes. Repeat the layering with the remaining ladyfingers, espresso, mascarpone mixture and coconut flakes. In the end, dust with cocoa powder. You can always add some fruit for colour- raspberries are my favourite! Cover and refrigerate overnight.

Tiramisu tastes better with time. I let it sit for at least 24 hours before a sneaky taste. After 48 it’s divine!

Leave a comment if you tried and enjoyed this easy easy dessert.

Wholewheat Chocolate Coconut Brownies

Shuchi October 10, 2012

“Blowing my own trumpet

I merrily take a bite,

Of this delish little treat

Of brown and white.

My obsession with chocolate

Combined with a stock excess,

Of those white flakes of flavor

That create quite a mess.

Turned into a beauty

So fine and full of mmm,

I am not sure about everyone

But it sure did it for some!”

Ingredients

2 eggs

1 cup wholewheat flour (atta)

1 cup shredded coconut (or coconut flakes)

½ cup brown/raw sugar

113g unsalted butter

50 g semi sweet chocolate pieces (8-10 pieces)

3 tablespoon sweetened cocoa powder (I just used drinking chocolate)

½ cup coconut milk

½ teaspoon salt

¼ teaspoon vanilla essence

Heat some water and melt the chocolate, cocoa, butter and sugar over the bubbling water, stirring continuously. Once melted, remove from heat and cool to room temperature.

When the mixture is cooled, stir in the vanilla followed by the eggs, one by one. Mix well after adding each egg. Sift the flour to remove any lumps and then add to the mixture, followed by the coconut flakes, milk and salt. Do not overmix but fold the mixture so as to make it homogenous. The consistency will be quite thick.

Pre heat the oven to 180 degree C (350 F). Grease a baking dish and pour the mixture in it. Bake for 30 minutes on the middle rack of the oven, so the heat is evenly distributed. Remove when a toothpick inserted in the center comes out clean.

Cool, cut into pieces and enjoy!

Chicken & Lentil Paranthas

Shuchi October 9, 2012

“My mum always said

Stuff them well,

Stuff them till the edges

Begin to swell,

Mix and mash

All things around,

Stuff them with things

You just found,

Chop and grind

Taste each bite,

But whatever you do,

Never let them outta sight,

For when you cook

Cook them brown,

All out-of-towners

Will huddle around,

The smell, the aroma

Will drag them down

For a piece of home,

A bite of that brown,

And when they leave

With praises and crowns,

All you’d be left with

Is a grumpy ol’ frown!”

Ingredients

For the dough

2 cups whole wheat flour

1 teaspoon ajwain or carom seeds

1 teaspoon salt

½ teaspoon red chili powder

1 tablespoon oil

¾ cup warm water

For the filling

250 gm boneless skinless chicken, cut into very small pieces (or chicken mince)

1 cup yellow lentils (toor or arhar dal), boiled and drained

1 large tomato, chopped

1 medium onion, finely chopped

1 teaspoon garlic ginger paste

½ teaspoon cumin seeds

½ teaspoon turmeric powder

1 teaspoon dry mango powder

2 tablespoons coriander powder

1 teaspoon garam masala

Salt to taste

Others

3 tablespoons onions, finely chopped

2 green chilies, chopped

1 teaspoon fresh coriander, chopped

1 teaspoon fresh mint, chopped

Make the dough: Mix the ingredients for the dough to make a soft workable dough. It should not be wet. If the water is too much, add some extra flour till the dough stops sticking to the hands and can be rolled. Keep aside for 20-25 minutes.

Make the filling: Heat oil in a pan. Add the garlic ginger paste, cumin seeds and onion till the onions begin to brown. Add the tomatoes and all the dry spices, along with ¼ cup of water. Cover and cook till the tomatoes are tender. Add then lentils and cook for another few minutes. Stir in the chicken pieces, along with another ¼ cup of water. Cover and cook on medium flame till the chicken is completely cooked. Open cover, and mash the chicken pieces into smaller sizes. Sauté on high flame till all the liquid has been soaked in. Remove from heat and cool.

Once cooled, chop any remaining chicken pieces finely (if you used boneless chicken instead of mince). Add in the “other” ingredients and mix well. Keep aside.

Put it all together: Make 3 inch rolls from the dough. Flatten in the center to make a cavity. Spoon 2 teaspoons of the chicken mixture and fill the cavity. Pull the dough from the sides to cover and seal the cavity so as to make a bundle with the mixture inside. Flatten and roll out into 6-7 inch rounds using a rolling pin. Do this with all the dough . Should make around 6-8 Paranthas.

Heat a pan. Cook the Paranthas on both sides with a little oil, till they turn slightly brown and crisp. Serve hot with yogurt and pickle. Slightly tedious, but worth the wait!

Baked Stuffed Button Shrooms

Shuchi October 9, 2012

“White and round

These buttons small,

Bundled with creativity

And flavors tall,

Why chop and sauté

When you can bake ‘em brown,

They taste so good

Turned upside down,

No carb, no sir

Pop in one , two , three

Pass them to fussy friends

Who live fat free,

And with leftovers some

Top with spoons of cheese,

Dress fitting tomorrow

So I need the grease...”

Ingredients

10-12 button mushrooms

1 medium tomato, chopped

1 small onion, chopped

¼ cup corn kernels

¼ cup green peas

1 teaspoon garlic ginger paste

½ teaspoon dried basil

½ teaspoon dried oregano

1 tablespoons olive oil

½ cup grated cheddar or gouda

Salt & pepper to taste

Wash and clean the mushrooms. Remove the stems and create hollows. Chop and keep the stems aside for later.

Heat oil in a pan. Add the ginger garlic paste and onions and cook till onions start to brown. Add the tomatoes and the dry spices, cover on medium flame and cook till tomatoes are tender. Add the corn, peas and mushroom stems, cover and cook for another 2-3 minutes. Saute on high heat for a few seconds before removing from heat. Keep aside and cool.

Grease a baking dish. Spoon one teaspoon of the mixture in the mushrooms and line in the baking tray. Sprinkle with grated cheese, pepper and a few drops of olive oil. Pre heat the oven to 180 degree C, and bake for 15-20 minutes, till the mushrooms are thoroughly cooked and reduced in size. Serve immediately. A healthy carb-free snack!

Veg Chili with Couscous

Shuchi October 9, 2012

“Sundays come

And Sundays go,

But it’s the Monday

That makes me say “Oh no!”

A day pious

With no meat unclean,

Detox and cleanse

Only with things green.

Veggie lunch

And dinner for two,

This head of ideas

Fails right through.

And then comes

A moment of “Ah!”

Finger licking goodness

Sans any slaughter.

Smells like meat

Tastes like it too,

But the gods are pleased

And I say…phew.”

Ingredients

2 cups boiled red kidney beans (keep the liquid you boiled in)

200 gm tofu or veg protein mince

1 large tomato, chopped

1 medium onion, chopped

½ cup green and red peppers, diced

½ cup corn kernels

1 green chili, chopped

2 tablespoons olive oil

2 cloves of garlic, crushed

2 bay leaves

2 cloves

½ cup whole milk

1 teaspoon cumin powder

2 tablespoons coriander powder

½ teaspoon paprika or crushed red chili flakes

1 teaspoon dried oregano

2 tablespoon Worcestershire or BBQ sauce

Fresh coriander for garnishing

Salt & Pepper to taste

Heat oil in a pan. Add the garlic, onions, green chili, cloves and bay leaves and sauté till the onion turns translucent. Now add the tomatoes, mixed peppers, corn and the dry spices. Cover and cook till the tomatoes are tender. Stir in the veg protein mince and the kidney beans. Cover and cook on low flame for 30 minutes. Add the milk and cook for another 10 minutes. The mixture should soak up most of the liquid and be semi thick in consistency. Stir in the Worcestershire or BBQ sauce, garnish with fresh coriander and serve hot with couscous.

Tomato-Pesto Eggplant Stack

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!