Oscar for the Commoners

“Why must only

The stars shine today,

When you and me

Also deserve a day?

Celebrations need not be

On the red carpet bright,

But even at home

In a dim romantic light.

So bring out that talent

And cook up a storm,

Let the creativity flow

And the artist take form.

For when the cameras are out

And the music begins to play,

People will applaud us

For what we did today.

With colors and flavors

Outshone the actors’ right,

Stood away from the stage

But rejoiced in each bite.

And as bubbly flows

And ladies them dresses adorn,

The Oscar is long won by

Food that kept our table warm!”

Recipes

1. Mi Michelada Shooters

Starring

1 bottle light beer such as Tecato or Coors light

2 teaspoon mixture of equal parts rock salt, pepper and paprika

1 teaspoon Tobasco

1 teaspoon Worcestershire sauce

Rub some lemon on the rim of 2 shooters, and dip in the sal mixture. Add ½ teaspoon Tabasco, ½ teaspoon Worcestershire sauce, a pinch of the salt mixture and top with chilled beer. (The seasoning can be adjusted according to taste).

Shoot immediately!

2. Warm Virgin Mary Shooters

Starring

½ onion, finely chopped

1 clove of garlic, minced

2 tablespoons tomato paste

1 teaspoon olive oil

½ teaspoon dried crushed mint leaves

½ teaspoon dried basil

1 teaspoon Worcestershire sauce

½ teaspoon Tabasco

Salt & Pepper

2 cups water

Heat the oil in a pan. Add the onions and garlic and sauté till brown. Add the tomato paste, along with the dry spice and cook for a few minutes. Now add the water, cover and cook for 10-12 minutes, till the tomato has lost it’s raw taste. Stir in the sauces and turn off the heat. Pour into 3oz tall shot glasses and garnish with a mint leaf. Server hot with the toasted cheese sandwich minis. (keep reading for recipe!)

3. Chutney Cheese Sandwich Minis

Starring

Mint Chutney

2 cups of mint leaves

1 cup fresh coriander

1 green chili

Juice of ½ lemon

1 teaspoon chat masala

Salt to taste

Blend the mint, coriander and chili in a mixer, adding as little water as possible just so as to make a paste of the ingredients. Mix in the remaining spices, and refrigerate overnight. Store in an airtight container in the fridge. Keeps for 1-2 weeks.

Mango Chutney

1 mango, peeled and cubed

1 teaspoon brown sugar

½ teaspoon grated ginger

A pinch of cumin, clove and chili powder

¼ teaspoon salt

Mix all the ingredients and slowly cook on medium flame till the mango breaks down into a jam like consistency- around 30-40 minutes. Keep stirring till the mango changes color to a light translucent brown and all the liquid has been absorbed. Cool and store in an airtight container in the fridge. Keeps for 1-2 weeks.

Sandwiches

4 slices of brown bread, edges removed

½ cup gouda cheese, grated

½ cup gruyere cheese, grated

1 teaspoon mint chutney (above or store bought)

1 teaspoon mango chutney(above or store bought)

Some butter

Salt & pepper to taste

Put some butter on 2 slices of bread. Put mint chutney on one of the remaining two, and mango chutney on the other. Top generously with both the cheese, salt & pepper. Cover with the buttered side. Grill in a Panini press or in a pan with a little butter to make the sandwiches brown and crisp from the outside. Cut each sandwich into 4 pieces, either triangles or squares, and enjoy.

4. Mini Roti Gobi Soft Tacos

Starring

For the Rotis

1 cup whole wheat flower

½ cup water

½ teaspoon salt

½ teaspoon carom seeds (ajwain)

Some olive oil to cook

Mix all the dry ingredients and then add the water to it little by little, to make a soft pliable dough. Best to use your hands. Cover with a damn cloth and keep aside for 15 minutes. Once done, dust some flour on a clean surface and roll out the dough. Cut out 4 inch circles from this using a cutter and keep aside.

Heat a pan. Add the dough rounds to this one by one, and cook evenly on both sides with a little oil. Make sure you don’t press them down while cooking or they will harden when cold. Wrap in foil and keep aside.

For the Gobi

½ cauliflower, grated

½ onion, sliced lengthwise

¼ red pepper, finely cubed

1 tablespoon olive oil

1 teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon chili powder

Salt to taste

Heat oil in a pan. Add the onions and garlic and cook till onions are transparent. Add the remaining ingredients, along with ½ cup water. Mix well, cover and cook on medium flame for 15-20 minutes or till the cauliflower is soft and cooked. Turn flame to high and sauté on high heat for 5-7 minutes, till all the liquid has been absorbed and the cauliflower begins to brown. You will be able to smell the cauliflower grilling- it’s the most beautiful smell ever!

Take one roti. Add a kale or salad leaf to the centre and top with a generous spoonful of the cauliflower mixture. Complete with a dollop of yogurt (optional) and secure with a toothpick.

5. Veg & Sausage Grilled Sticks

Starring

1/2 red pepper, cubed

½ green pepper, cubed

½ onion, cut into bug chunks

1 chicken sausage, cut into ½ inch discs

4-5 button mushrooms, halved

1 clove of garlic, minced

2 tablespoons olive oil

½ teaspoon paprika

½ teaspoon coriander powder

Salt & pepper to taste

8 balls of mozzarella cheese, halved

Mix all ingredients (except the mozzarella) and keep aside for 20 minutes to let the flavors fuse. Bake at 375 F pre-heated oven for 10-15 minutes, or till the edges of the vegetables begin to brown. Remove, cool, put on sticks along with the mozzarella and enjoy! Seriously simply, and seriously yummy!

Shahi Toast Shooters

“It’s sticky bun day

And so I thought,

Lets bring milk to boil

In a deep bottomed pot.

Then add on magic

With condiments fine,

Toast some bread

To a color so divine.

Soak and dip

Lick fingers along the way,

A shot of sweetness

To celebrate the day!”

Ingredients

For the syrup

1 cup water

3 tablespoons brown sugar

For the milk base

2 cups whole milk

1 cardamom, crushed

1 teaspoon brown sugar

For the toast

1 small wheat bun or 1 brown bread, cut into 0.5 inch pieces

For the garnish

1 teaspoon coconut flakes

I teaspoon pine nuts

1 teaspoon dried cranberries

Prepare

Pre heat the oven to 400 F and toast the pieces of bread till crisp and brown, approximately 20-25 minutes. Also put the ingredients for garnish in a baking dish and bake for 5-10 minutes till the coconut turns brown. Keep both aside to cool.

In parallel, put the ingredients for the milk base in a pan and bring to boil. Stir occasionally and cook till the milk begins to thicken and becomes half the initial volume. Approximately 25-30 minutes.

Heat the water and sugar in another pan and cook till the syrup gets a viscous consistency, enough to soak the pieces of bread.

Put it together

Fill ½ a shot glass with the milk base. Dip the pieces of bread in the sugar syrup for 2-3 minutes. Put 3-4 pieces on a bamboo skewer, pour some of the remaining milk base on the bread and insert into the shot glass such that half the pieces of bread are dipped in the milk base.  Sprinkle with a bit of garnish and chill for 1-2 hours. 

Pizza Bianca*

“Going against all odds

White not red,

This pizza defies

A fiery bed.

Same crunch & goodness

Without traditions old,

The cheese and cream

And all things bold.

The tomato yawns

Waiting it’s turn,

But the flavor gives it a miss

And new style does learn.”

*Adapted from the Pizza Bianca recipe by Giada at Home

Ingredients

For the pizza dough

1 0.25 oz packet of instant active yeast

¾ cup warm water

¼ teaspoon sugar

1 ½ cup all purpose flour

1 cup wheat flour

1 tablespoon olive oil

A pinch of salt

For the sauce

2 tablespoons unsalted butter

1 teaspoon flour

½ cup chicken stock

½ cup whole milk

1 bay leaf

½ teaspoon oregano

Salt & pepper

Others

6-8 chicken meatballs, halved

4 tablespoons shredded mozzarella

2 tablespoons grated parmesan

1 cup chopped kale leaves

Some olive oil for sprinkling

Salt & pepper

Make the base

Mix the water, yeast, sugar and let sit for 20 minutes. It will get bubbly.  In the meantime, mix the flour, olive oil and salt. Make a well in the centre and add the yeast mixture, little by little, kneading the dough to a soft, elastic consistency. Add more water or flour as required, but make sure the dough is slightly sticky and doesn’t become too dry. Cover with a damp cloth and keep in a warm place for 2-3 hours, till the dough doubles in size. Punch down the dough and divide into 2 parts.

Roll out each part into a 4-5 inch oval shape. Grease 2 baking trays with olive oil, and dust with some flour. Transfer the rolled out dough to each of the dishes, and press from the center out to spread out the dough, making it thinner from the centre, and leaving a slightness thicker edge.  The dough will stop stretching beyond a certain length, and you know know that’s when its been rolled into its entire length.

Bake for 10 minutes in a 425 F oven, and keep aside to cool.

Make the sauce

Heat the butter in a non-stick pan. Add the flour and keep stirring till the flour begins to turn brown- about 1 minute. Now add the stock, milk, salt & pepper while continuously stirring to prevent forming lumps. Mix in the bay leaf and seasoning, and cook till the mixture begins to thicken. Remove from heat once it turns to a sauce like consistency and is smooth. Discard the bay leaf and keep aside to cool.

Put it together

Take a prepared pizza base and spread 5 tablespoons of the sauce. Top with shredded mozzarella, meatballs and parmesan. Bake for 15 minutes in a 425 F oven. Remove from the oven and top with chopped kale. Sprinkle with some olive oil, salt and pepper and bake again for another 10-15 minutes, till the cheese begins to bubble and turn brown, and the kale is crisp. Serve immediately and enjoy a non-tomato pizza made from scratch!

Chocolate Sondesh

“Sweet without sin

A sugary win,

Chocolate without crime

A dessert-i-licious rhyme,

Bite without fright

Every human’s right!

Treat without a wink

Let those teeth sink,

Mmmm without blame

Now that’s a prize game.”

Ingredients

4 glass whole milk

1 teaspoon white vinegar

2 tablespoons fine brown sugar

1 tablespoon unsweetened cocoa powder

8-10 Hershey's mini kisses

Bring the milk to boil. As it starts to bubble, add the vinegar and turn off the heat. Soon the mix will curdle, and as you stir, the cheese will separate from the liquid. Drain the liquid and let the cheese (paneer) sit in the sieve till all the water has been squeezed out (about 20-30 minutes). If required, put a weight like a plate on top of the cheese as that will accelerate the draining process.

Once drained, add the sugar and cocoa and mix well till the cheese becomes pasty. Transfer to a non-stick pan and cook on medium low flame for 3-4 minutes, constantly stirring the mixture (don’t overcook or the cheese will begin to break down). Remove from heat, mix well and cool.

Once cooled, shape into small discs and top with a piece of Hershey’s mini.

A quick and heathy oil-free dessert!

Meatball Frittata

“A crust-less quiche

Or cousin to the omelet,

A breakfast of sorts

Or a full-on lunch set.

Wholesome, cheesy

Just grill, pour, beat,

Filling, warm

Gone in one, two, three.”

Ingredients

For the egg base

2 large eggs

4 tablespoons whole milk

1 teaspoon grated gouda or parmesan cheese

1 teaspoon fresh chopped cilantro

¼ teaspoon dried oregano

¼ teaspoon dried red pepper flakes

Salt & pepper

For the filling

1 cup mixed vegetables- I used green/red pepper, peas, diced baby potatoes

3 chicken meatballs, diced into ½ inch pieces

½ onion, sliced lengthwise

2 cloves of garlic

1 tablespoon olive oil

½ teaspoon paprika

Salt & pepper

Others

1 teaspoon butter

1 teaspoon grated gouda or parmesan cheese

Mix all the ingredients of the egg base and beat well till the eggs are somewhat light and fluffy. The cheese and other ingredients won’t let it become very light, but the ingredients should be well incorporated. Keep aside.

Pre heat the oven to 425 F. Mix all ingredients for the filling, transfer to a baking tray and roast for 15 minutes, or till the potatoes are fully cooked and the peppers are soft and begin to char in the edges.

In a cast iron skillet, melt the butter over medium flame. Put the grilled vegetables on the base of the pan and add the egg mixture on top. Sprinkle remaining cheese. Cook for 3-5 minutes on medium low flame to let the egg set a little. Transfer to a 375 F oven and bake for 15-18 minutes. The eggs should set completely and the edges will begin to brown. Alternatively you could skip the step on the stove and just put the vegetables topped with egg mixture to bake directly. Remove and serve immediately. A delicious all-in-one weekend brunch!

Squash, Onion Jam & Chickpea Toasties

“Looks like melon

But tastes like none,

Slightly sweet, slightly earthy

And a whole lot of fun.

Adaptive in taste

And healthy too,

Roast, soup or curry

Whatever suits you.

Named after a sport

Grows not on a tree,

Squash is yummy

But you may not agree..”

Ingredients

For the curried chickpeas

¾ cup boiled chickpeas

1 teaspoon olive oil

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon dry mango powder

½ teaspoon paprika

Salt & pepper to taste

For the squash & onion jam

1 small acorn squash (approx 1 pound), skinned and cubed

2 tablespoons olive oil

1 medium onion, sliced lengthwise

½ cup white vinegar

3 tablespoons maple syrup

Salt & pepper

Others

Baguette or brown bread

Butter

Fresh Ricotta

Chopped coriander for garnish

Prepare the chickpeas

Heat the oil in a pan. Add all spices and roast for a minute. Add the chickpeas, mix well and reduce heat to cook for 5-6 minutes. Remove from heat and cool.

Prepare the squash & onion jam

Add 1 tablespoon oil and some salt and pepper to the squash pieces. Bake for 15-20 minutes in a 450 F pre-heated oven, or till the squash is fully cooked. I like mine with a slightly browned skin so I leave it in there for a few more minutes. Remove from the oven, add the curried chickpeas and mash coarsely with a fork. Make sure you leave a few chunks in there for texture.

Fry the onions in the remaining oil till golden brown. Add the vinegar and maple syrup and let the mixture cook on medium flame till the liquid has all been soaked. Increase the heat slightly and let the onions caramelize. Be patient, this will take at least 20-22 minutes from start to end. Once done, add to the prepared squash mixture while still hot. Keep some aside for garnishing.

Put it all together

Cut the baguette or bread into 1 inch pieces. Butter slightly and bake at 350 F for a few minutes till the bread is crisp. Remove from heat, put ½ teaspoon of fresh ricotta and top with the squash mixture. Garnish with some leftover onion jam, fresh coriander and crushed dried chickpeas- for a slight crunch! 

Carrot Halwa Mini Cheesecakes

“Flavor of halwa

But dressed as cake,

These little orange devils

Do compliments take.

The reminder of winter

On a busy Indian street,

Hustle and bustle of vendors

And a small warm treat.

Feeling of family

With spoons of love,

And some other ingredients

That don’t measure up much”

Ingredients

For the crust

1 packet (approx 50 g or 8-10 pieces) chocolate ladyfingers or 6-8 pieces butter shortbreads

½ teaspoon brown sugar

2 tablespoons unsalted butter

For the cheesecake

1 packet (8oz) 1/3 fat or fat free Philadelphia cream cheese

1 large carrot (about 1 ½ cups), finely grated

2 cups whole milk

1 egg

1 teaspoon vanilla essence

1 tablespoon condensed milk

6 tablespoons brown sugar

¾ teaspoon cinnamon powder

4-5 green cardamoms, finely crushed

Grease well a mini muffin pan with butter or oil and keep aside.

Prepare the crust

Crush the ladyfingers/shortbreads in a blender to a fine powder. Add the butter and sugar and mix well. Take 1 teaspoon of the mixture and press at the bottom of each mould in the muffin pan. Bake for 5-8 minutes in a 325 F pre-heated oven. Keep aside to cool.

Prepare the cheesecake

Heat the milk, condensed milk and 2 tablespoons of the sugar in a deep pan. Once it comes to boil, add the carrot, cinnamon and cardamom and cook on medium-low flame till the carrot is completely cooked and all the liquid has been absorbed. Approx 25-30 minutes. Discard any pieces of cardamom skin and keep aside to cool.

In the meantime, get the cream cheese to room temperate. Beat together with the remaining sugar until its light and fluffy. You can taste it at this point to adjust the sugar as required. I don’t like my desserts overly sweet so keep them on the less sweet side. However, do remember that we will be adding the carrot mixture to this, which also has some sugar.

Now add the egg to the cream cheese and beat well for a few minutes. Lastly add the carrot mixture and lightly mix till it forms a homogeneous mixture. Spoon 1 tablespoon of the mixture into the muffin pans prepared earlier.

Heat the oven to 325 F. Prepare a dish with water and place it on the lowest shelf of the oven (a water bath). Bake the cheesecakes for 18-20 minutes. Keep a close eye on them as you want to stop baking as soon as the top is set- it will still be a little jiggly, but not wet. Switch off the oven at this point and let the cheesecakes cool slowly in the oven. Once the oven reaches room temperature, remove the muffin pan and slowly take out each mini cheesecake with the help of a knife. They should slide out quite easily if the pan was well greased. Refrigerate and enjoy!

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

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!