Superbowl Finger Sandwiches


“Mix and match

Grab a piece,
Not knowing what you got
Is such a tease.
With friends or family
Movie or game night,
Pass them around
Don’t fight.
Little devils of taste
Familiar yet new,
They go oh-so quickly
So go grab your few!”

Ingredients
Masala Grilled Veggie
2 slices each of red and green pepper, approximately 1 inch thick
1 thin slice eggplant or zucchini
2 baby carrots, sliced thin
1 teaspoon olive oil
½ teaspoon curry powder
Salt & pepper
½ teaspoon mayonnaise
Indian Cheese & Pickle
2 tablespoons grated gouda/cheddar
Some butter
½ teaspoon Indian mango pickle
Salt & pepper
Spicy Sausage & Cream Cheese
1 spicy/jalapeno chicken sausage
1 teaspoon cream cheese
2 tablespoons finely chopped mixed veggies (I used carrots, onion, green and red pepper)
Pepper
Others
6 slides of brown bread (or any bread of choice), edges removed
Salad leaves
Preparation
Masala Grilled Veggie
Heat oil in a non-stick pan. Add all the veggies & spices and sauté on medium flame till they are charred and soft. Keep turning them so they don’t burn. You can cook them to your liking, I like mine very soft and nearly burnt so I cook for a bit longer. Remove from heat and cool slightly.
Apply mayonnaise on one slice. Top with vegetables and a salad leaf and close with the other.
Indian Cheese & Pickle
Butter one slide of bread, and put the pickle on the other. Top with grated cheese, salt & pepper. Add a salad leaf if you wish and close the sandwich.
Spicy Sausage & Cream Cheese
Cut the sausage lengthwise into 4-5 strips. Grill on a pan till brown.
In the meantime, mix all the veggies with the cream cheese, along with a little pepper and apply on one of the slices of bread. Top with the sausage strips, a salad leaf and the other slice.
Divide and cut all sandwiches into 3 pieces around 1-1.5 inch wide. Toast on a pan or in a pre-heated 350 degree F oven for 10 minutes before serving.
PS-Don’t discard the edges of the bread as they make great bread-crumbs! Just pop into a 400 degree oven for 15-20 minutes, turning them now and then so they don’t burn. Blend in a mixer and keep for use later.


Eggplant & Lentil Fritters

“The ingenious child of a burger
The faithful companion for a game,
When I first met a slider
I wondered what’s in it’s name.
The meat, the hype, the versions
A creation that’s no creation at all,
The miniature of a loved favorite
Whose ratings are rising up the wall.
So I set out to make my version
A main as well as a side,
One where the buns would be jealous
Of what hides inside.
And while I rolled and prepped
They somehow vanished before my eyes,
I never did put those sliders together
Ah, I will just let this one ‘slide'.”
Ingredients
1 medium eggplant
1 cup green lentils, boiled (with liquid removed)
½ cup red pepper, finely chopped
½ onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon cumin powder
1 tablespoon coriander powder
½ teaspoon curry powder
4 tablespoons rolled oats
2 tablespoons olive oil
Salt & chili to taste

Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool.
Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so prefer not to. Remove from heat and cool completely.
Once cooled, mix in the rolled oats and form 6-8 circles with your hands- approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides. Use as patties for a healthy veg sliders, or as an appetizer on their own!


Spinach & Brown Rice Pasta Bake


“Out with the white
In with the green,
Bring in that garden
And throw out the cream.
Fresh and light
With herbs bare,
Bringing out the flavors
Of them veggies rare.
Sauté and blend
Cook and flip,
Now throw it in the oven
For that finishing crisp.
Take a risk
Mess about,
The resulting revolution
Beats take-out!”
Ingredients
1 ½ cup brown rice pasta
2 cups spinach leaves
½ onion, sliced lengthwise
2 cloves of garlic, minced
1/3 cup corn kernels (frozen or fresh)
1/3 cup edamame beans (frozen or fresh)
½ cup cherry tomatoes, halved
2 tablespoons olive oil
2 teaspoon grated gouda cheese
1/2 teaspoon paprika or cayenne pepper
¼ teaspoon dried chili flakes
½ teaspoon basil (dried, increase to 1 teaspoon if using fresh)
Salt & pepper to taste
Bring to boil 3 cups of water with 1 teaspoon of salt. Add pasta and cook till it’s al dente- cooked but firm. Remove from heat, drain and keep aside (cover with a wet cloth s it doesn’t become dry).
Heat 1 tablespoon of olive oil with the garlic. Once it begins to brown, add the spinach leaves and cook till they are just wilted. Transfer to a mixer along with ½ cup water and blend to a fine paste.
Heat the other tablespoon of olive oil with the onions, corn, edamame and all the dry spices and sauté till onions begin to turn transparent. Stir in the spinach sauce and pasta prepared earlier. Cover and cook on medium flame for 5-8 minutes, till the spinach sauce is cooked and no longer has a raw taste. Remove from flame, transfer to a baking dish, and top with cherry tomatoes and cheese. Bake in a 400 degree F pre-heated oven for 10 minutes. Serve hot.

Orange & Coconut Winter Granola

 

 

 

 

 

 

 

“I wolf it down, fistful at a time,

Slightly sweet, and a crunch in every bite.

Kick-start my day, and smell that cinnamon wood,
Wakes me like no other, breakfast ever could.
On the move I go, tasting that slight orange rind,
Fresh & wholesome, it’s my new healthy find”
Ingredients
Dry Ingredients
3 ½ cups rolled oats
½ cup, whole almonds
½ cup of broken walnuts (you can add/substitute with nuts of your choice i.e. pecans, hazelnuts etc)
¼ cup raw sunflower seeds (you can also use pumpkin or melon seeds)
½ cup dried cranberries/sour cherries and/or raisins
½ cup of chopped dried apricots
¾ cup coconut flakes
Syrup
½ cup maple syrup
¼ cup honey
¼ cup olive oil
¼ cup brown sugar
1 teaspoon vanilla essence
1 teaspoons cinnamon
Zest and juice of 2 small oranges
IMG_4063
Mix all dry ingredients together in a bowl.
In a small pot, mix the ingredients for syrup and cook on med-low heat till the liquid begins to boil slowly and evenly. Remove from heat, cool slightly and pour over the dry mix. Stir until well mixed.
Pre heat an oven to 325-degree F. Spread the mixture evenly on a cookie tray and bake on middle shelf for 30-35 minutes, turning the contents every 10 minutes so they brown evenly and the coconut doesn't burn. Watch the edges, as they tend to cook faster. Remove from heat, cool completely and store in an airtight container. Stays for up to 2 months.
Best eaten with Greek yogurt and fresh fruits. 
 
*Adapted from the Granola Recipe from The Inn on Randolph, Napa Valley
 
 
 

Truffled Pastry Wheels

“The holiday season’s gone
But leftovers remain,
And ambitions are high
To lose the holiday inches gained,
But food must be eaten
Just as days go by,
So may as well indulge
At least you can say you try,
Make ‘em bite sized
So they deceive the eyes,
And when you get atop that scale
No one can hear your cries,
Hide the ingredients
In the folds and turns,
And pretend to eat as though
You were never told,
And when you go out
Skip those beers,
For every scrumptious mouthful
Is worth a few tears.”

Ingredients
For the pastry dough
1 ½ cups whole-wheat flour
½ teaspoon salt
1 stick chilled unsalted butter, diced into 1/2-inch cubes (keep the cubes in the freezer for at least 10 minutes before using so they’re really chilled)
2 tablespoons vegetable shortening, chilled
3 to 4 tablespoons ice water
For the Filling
1 cup button mushrooms, chopped
¼ cup shelled edamame
½ cup snap peas, halved
½ onion, diced lengthwise
2 cloves of garlic, crushed
1 teaspoon olive oil
½ teaspoon paprika
Salt & pepper to taste
Others
½ cup grated truffle gouda
1 teaspoon butter
Extra flour for dusting/rolling
Make the pastry dough
Mix the flour and salt and put in a food processor.  Add the chilled butter cubes and pulse a few times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly add the ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Place the dough on a clean surface and mould into a ball using your hands. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for 30 minutes.
Make the filling
Heat oil in a pan. Add the onions and garlic and sauté till brown. Add all the vegetables and spices. Cover and cook on medium flame till the mushrooms have become tender. Remove cover, sauté on high flame to remove any excel liquid. Keep aside to cool.
Put it together
On a floured surface, roll out the dough to ¼ inch thickness. You can also roll it our in-between cellophane sheets in case it’s sticking to your surface. Cut off the edges and make a rectangular shape.
Butter the surface, top with the mushroom mixture and then some cheese. Sprinkle with black pepper and roll the dough into swiss roll like shape  . Using a sharp knife, cut 1 inch thick rounds from this and refrigerate for 20 minutes. Grease a baking dish and bake the wheels at 350 deg F (180 dec C) for 20-25 minutes, or till the dough has cooked and begins to brown. Cool slightly and serve warm or at room temperate.

A great way to use up left over pie or pastry dough!


Spicy Tomato, Carrot & Spinach Soup

“When I was growing up
Soup meant flu,
Under the covers
Stuffy and sore all through.
Negative and distasteful
I never liked the dish,
For it always brought with it
A  Get-well-soon wish!
Years have gone by
And older and wiser me,
Has re-invested the feeling
To that what mum claimed it to be.
Of warmth and comfort
Flavors varied and bold,
Soups simple, and soups rich
And even those served cold.
Vegetables and meat
Broth or creamy bite,
I can safely say I am over
My innocent soup fright.”
Ingredients
4 medium plum tomatoes
½ cup chopped carrots
¼ onion, diced
2 cloves of garlic, diced or crushed
1 cup baby spinach leaves
½ teaspoon basil flakes
½ teaspoon cayenne pepper
¼ cup whole milk
1 tablespoon olive oil
Chopped coriander for garnish
Salt & Pepper to taste
Boil the tomatoes and carrots in 2 cups of water, till the carrots and soft and tomatoes are blanched enough for their skin to come off.  Remove from heat, and blend in a mixer with 1 cup of the water used for boiling. Keep aside.
Heat oil in a non-stick pan. Add the onions and garlic and sauté till brown. Mix in tomato carrot blend, add the dry spices, cover on medium flame and cook for 15-20 minutes till the tomatoes lose their raw taste. Stir in the spinach and cook till the leaves are just wilted. Mix in the milk, stir for a minute (do not over cook of the milk may curdle) and turn off heat. Garnish with fresh coriander and serve immediately.
A wholesome and comforting meal for a cold winter evening.

Baby Potatoes & Sausage Bake

“Chop, combine, eat

Potatoes and meat
No cooking or toiling
No plans a foiling
Warm and complete
The winter chills beat
This dish today
Is as easy as A”


Ingredients
1 pound baby potatoes
2 chicken sausages cut into ¼ inch rounds
½ red pepper, diced into cubes
3 cloves of garlic, crushed
½ onion, diced lengthwise
1 jalapeno, sliced
¼ cup fresh coriander, chopped
¼ cup fresh mint leaves, chopped
½ teaspoon paprika
¼ teaspoon red pepper flakes
4 tablespoons olive oil
2 teaspoons grated cheddar cheese
Salt & pepper to taste
Par-boil the potatoes till they are nearly cooked but still firm-about 6min in the microwave with 2 cups of water. Cool and mix with all remaining ingredients, except the cheese, and let it stand for 10 minutes.
Pre heat the oven to 400 def F. Transfer vegetables to a baking dish, top with cheese and bake for 20 minutes. Serve hot. 
A scrumptiously simple dinner!


Napa Chicken Tacos

“Away I went
To live and dine fine,
In a county green and sunny
Where you can age in style.
Where breakfast is dinner
And dinner is wine,
Scenery is common
And common is always oh-so-fine!
Be Michelins with money
Or roadside taverns some,
Each meal is a story
Of the years to come,
And there I found a treasure
Of not coins or gold in shine,
But a two fold mouthful
Full of flavor, crunch and life,
And once back home
I craved that same bite,
So I simply re-created it
A tweaked Napa Shu- style…”
Ingredients
For the meat
250 gm minced chicken (you can use pork, beef or tofu)
3 cloves of garlic, finely chopped
1 onion. Slice 3/4 thin and lengthwise and the dice the remaining 1/4
1 medium jalapeno, seeds removed and sliced lengthwise
2 tablespoons olive oil
Salt & Pepper to taste
For the sauce
2 tablespoons mayonnaise
1 teaspoon paprika
1 teaspoon red chili flakes
½ teaspoon lemon juice
Salt & pepper to taste
For the salad
2 lettuce leaves, finely chopped
1 tomato, finely diced
1 teaspoon chopped fresh coriander or parsley
1 teaspoon balsamic vinegar
½ teaspoon olive oil
A pinch of salt & pepper
Others
4 corn taco shells
4 whole-wheat tortillas
Grated cheddar cheese

Prepare the chicken
Heat the oil in a non-stick pan. Add the onions (3/4 that was sliced lengthwise), garlic and jalapeno and stir till the onions are transparent. Add the chicken and the remaining dry spices. Cover and cook till the chicken is fully cooked. Open cover, sauté on high heat to dry and liquid and keep aside.
Prepare the sauce and salad
Combine all ingredients for the salad and the sauce in two separate bowls. Mix well and keep aside.
Put it all together

Put 1 teaspoon of the prepared sauce at the bottom of a corn taco shell. Top this with 3 tablespoons of the minced chicken and a generous portion of the salad. Warm a flour tortilla and then place the taco shell in between the tortilla. Top with grated cheese and serve immediately.



Tiramisu Cheesecake with Chocolate Ganache

"Happy Birthday
To a girl who loves cheesecake,
Big earrings, boots and glitter
And sleeping to never awake.
Jazz hands and socks pink
Brunches at dinner time,
Her friends and family
And also electronics fine.
Her eyes speak glamour
And the smile does dazzle,
A look from this damsel
Leaves many a men frazzled.
Up she keeps growing,
Doubt if she’s ever done,
From one cherry b’day to another
Spreading that endless love.
So with a big cupcake cheers
Here’s to a great double two,
To living and achieving
And just being you!”
Ingredients
For the cake
2 packets (3 oz each) chocolate ladyfingers
3 packets 8oz (1/3 or low fat) cream cheese
1 8oz mascarpone
½ cup fine brown sugar
1 cup strong espresso or instant coffee
10 tbsp brandy or coffee liqueur (Kahlua or coffee patron)
2 eggs
3 tablespoon whole wheat flour
2 tbsp melted butter (+ more for greasing the baking dish)
For the Ganache
8-12 pieces of semi sweet dark chocolate or ½ cup of baking chocolate chips
½ pint of heavy cream

Make the Cake
Grease a baking dish  with butter. Dishes with a removable bottom work best as it prevents the cheesecake from breaking when transferring it to a cake stand.
Crush the ladyfingers to fine crumbs in a food processor. Mix in the melted butter, and 6 tbsp of brandy/coffee liqueur and ½ cup of espresso to wet the mixture. Press at the bottom of the greased baking dish and keep aside.
Mix the mascarpone and the cream cheese with the sugar, and beat till soft and creamy. If the cheese is too cold, warm it up a little to assist with the beating.  Once done, mix in the flour, remaining brandy and espresso and mix well. Beat the eggs in a separate dish and slowly fold them into the cheese mixture.  Do not overmix. Pour the mixture into the baking dish.
Heat the oven to 350 F, and place a dish of water in the lower rack. Bake the cheesecake in the middle rack for 50-60 mins. It’ll still look uncooked and be a little jiggly after this time- not runny but just set. Switch off the oven and cool inside the oven for 25-30 mins. As the cake cools, it will begin to set more, and the center will become firmer. If overbaked, the cheesecake will become dry and lose its creaminess. Also make sure the cake is cooled slowly, or it will crack through the center. Bring it to room temperature before adding any glaze or toppings.
Make the Ganache
Heat the cream in a pan on medium heat till it reaches boiling point and begins to bubble. Switch off heat and pour it over the chocolate pieces. Mix well till the chocolate is melted and the mixture attains a shiny consistency. Cool for 20 mins

Put it together
Pour the Ganache on top of the cheesecake and decorate with chocolate chips. Refrigerate overnight. Tastes best after 24 hours!


Lentil Phyllo Cups




“As kids we heard, our parents always say

Have your greens and lentils, or the ghost will take you away,
We laugh at it now, years later from it all
Wondering why we ever believed, the story so tall,
For lentils once considered, far from the food we crave
Is now to me a treat divine, and quite a party save,
Colorful and versatile, ever a quick dish to prepare
Dressed & disguised the right way, it’s far from a nightmare,
So the tales have now turned, there are no false scares
And the kids eat it all up, so the ghost can’t have their share!”


Ingredients
1 cup dried small red or green lentils (or leftover lentils in your fridge!)
2 bay leaves
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon pine nuts
1 small tomato, diced
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1/2 teaspoon cumin seeds
1/2 teaspoon ground red pepper or paprika
3 garlic cloves, minced
2 tablespoons fresh lemon juice
12 frozen filo pastry shell, baked/thawed as per instruction
Indian Aloo Bhujia (optional - for garnish only)
Salt & Pepper to taste

Boil the lentils with the bay leaves in 2-3 cups of water, till tender. Keep aside and cool. Do not drain and of the liquid.
Heat oil in a pan. Add onion, garlic, cumin seeds and nuts. Saute for 5 minutes or until nuts are lightly browned. Stir in the tomato and all the dry spices and cook till tomatoes are tender. Stir in boiled lentils. Cook on medium flame till the flavors are fused and most of the liquid from the lentils has evaporated. Remove from heat and stir in the lemon juice.
Put 1 teaspoon of the lentil dip in each filo pastry, top with some Aloo Bhujia (for the crunch) and serve! Mmmmm...

Butter Chicken Meatballs

“As my recipes turn 100
What better taste to post,
Than friend of every Indian
Our own Makhani Ghosht.
Marinated in time
Cooked with utmost care,
I threw out the tikka
And rolled in some meatballs spare
The aroma took me back
To childhood & school
Where this piece of art
Deserved every drool.
Memories flooded, scene by scene
The days that were,
And in one lip-smacking moment
I relived my 29 years…”
 
Ingredients
For the chicken meatballs
2 lbs minced chicken
1 teaspoon red chili powder
2 tablespoons thick yogurt (greek works best)
1 teaspoon garam masala
1 tablespoon ground coriander powder
2 tablespoons olive oil
2 tablespoons garlic ginger paste
2 teaspoons chopped fresh coriander
Salt to taste
For the sauce
2 teaspoons garlic ginger paste
4 fresh green chilies, slit
4 tablespoons melted butter
4 green cardamoms
½ teaspoon cinnamon powder
4 cloves
1 black cardamom
1 teaspoon methi/fenugreek seeds
340 gm tomato paste
1 tablespoon red chili powder
10 almonds, blanched, peeled and made into a paste
1 teaspoon garam masala
2 teaspoons coriander powder
2 teaspoons kasuri methi/dried fenugreek leaves
1/2 teaspoon sugar
¾ pint heavy cream
Make the meatballs
Marinate the chicken mince in all the ingredients listed for the marinade. Refrigerate overnight. Oil your hands and shape into 25-30 tiny balls from the marinated mince. Brush with a little oil and bake at 350 degree F (180 degree C) for 25-30 minutes, or till the chicken is fully cooked. Make sure not to overcook or it’ll become dry. Keep aside to cool.
Make the sauce
Heat butter or oil in a non-stick pan. Add green cardamoms, black cardamom, cloves and cinnamon powder. Sauté for a couple of minutes till the ingredients start to get fragrant. Now add the fenugreek seeds. When the seeds begin to sizzle, add the garlic ginger paste and the green chilies. Cook for a few minutes and then stir in the tomato paste and all the dry spices and fenugreek along with 4 cups of water. Turn to medium heat and cover and cook for 15 minutes till the mixture thickens and the spices are blended into the tomato.
Add the almond paste, cooked chicken meatballs and let it simmer on low heat for another 15 minutes. In the end, stir in the cream and simmer at low heat for about 7-8 more minutes.
Garnish with fresh coriander and a splash of cream! Absolutely divine with fresh Naan or Parantha!

"Bare-it-all" Brandy Brownies


“Inspired by conversation
Fuelled by thought,
These not-so-nudes
Are not store bought.
On 12 am chats,
With bites of trouble,
They’ll make you do things
You could only mumble.
Spark that scandal hot
Be brave, show some skin,
Doubled with chocolaty energy
It’s a win win”
Picture yourself with the kick
Start a new trend,
But careful, don’t click send
To the wrong friends!”
Ingredients
200 gm dark chocolate (I used 75% cadburys semi sweet)
113 gm unsalted butter (1 stick)
1 cup wholewheat flour
2 tablespoons unsweetened cocoa powder (I used Hershey's)
3 large eggs
1/2 teaspoon vanilla essence
3 tablespoons brandy
1/4 cup whole milk
1/2 cup packed brown sugar
1/2 cup baking chocolate chips (optional)
1/2 cup chopped nuts (optional- I am not a fan so I didn't add them)
Glaze
½ cup dried cranberries
2 tablespoons brandy
50 gm baking chocolate pieces or 1 cup baking choco chips (60% dark or semi-sweet)
Heat the butter and chocolate over a pot of boiling water till its melted and well blended. Remove from heat, add the sugar and cocoa, mix well and let it cool to room temperature. Once cooled, add the brandy and vanilla essence. Mix well and beat for a few minutes. Add in the eggs, one by one, beating well after each addition. Sometimes the mixture may curdle a bit when the egg meets the brandy, but don't worry, beat it well and it'll come back together. Lastly, add in the flour, milk, choco chips and nuts (if you're using them). Fold in the mixture till all ingredients are well mixed.
Grease a baking tray. Pre heat the over to 350 degree F. Bake for 20-22 minutes, or till a toothpick inserted in the centre comes out clean. Do not overbake or the brownies will turn out dry. Cool and cut into small pieces.
Optional Glazing
Soak the dried cranberries overnight in 2 tablespoons of brandy till they re-hydrate. Transfer them to a non-stick pan and cook them down for 1-2 minutes on medium heat -enough for them to become soft, but not enough for the alcohol to evaporate.
Melt the chocolate pieces in the microwave at high for 1 minute. Stir till all the chocolate has melted and is smooth. Dip each brownie in the chocolate and top with piece of the cranberry. Cool and serve.

Wholewheat Banana Muffins


“Frantically searching

For inspiration to bake,
Turned the house upside down
For that idea, that special cake,
And then I saw
A banana, yellow and ripe
Meant to be breakfast
But forgotten, left in spite,
So I mashed and mixed
Sifted and fold,
To re-create the easiest
Of recipes ever told,
My day finally started
I had done my part,
For forty minutes later
It was holiday in my heart..”

Ingredients (Makes 8 muffins)
1 cup wholewheat flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 ½ ripe banana, mashed
1 egg, lightly beaten
2 teaspoon pure honey
1/3 cup fine brown sugar
¼ cup 2% milk
¼ cup olive oil
¼ cup chopped walnuts
½  teaspoon vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and grease 8 muffin cups and keep aside.
In a large bowl sift and combine the flour, baking powder, salt, and ground cinnamon.
In another large bowl combine the mashed bananas, egg, honey, brown sugar, milk, oil, and vanilla extract. Mix well and then lightly fold the dry ingredients into this mixture. Do not over mix. The batter will be thick and chunky. Fold in the chopped walnuts.
Spoon the batter into the muffin tray, approximately ¾ full.  Garnish with some walnuts and a slice of banana (optional). Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Perfect treat on a cold morning with a good cup of espresso!

Fooling the Barista: Fizz that Milk

"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
  1. Heat the milk for 45 seconds
  2. Pour it in a french press and work the press with smooth pumping movements till the milk is double its volume. Keep aside
  3. 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.
  4. Tilt the cup and pour the frothed milk slowly from the side till the top
  5. Top with the milk froth and dust with coffee or chocolate powder
  6. Give yourself a pat on the back and enjoy!

Wholewheat Chocolate Coconut Brownies

“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

“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

“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







“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.