Samosa Cups & Mini Naan

“A Samosa inside out

And bread so fresh,

A combination rare

But works nonetheless!

Crunch and warmth

In each morsel you take,

A no-reason celebration

For the weekend’s sake,

Eat it together

Or one by one,

There is no competition

Coz you already won.”

Ingredients

For the Samosa Cups

8 slices of brown bread

1 large potato, boiled and cut into cubes

¼ cup frozen peas

2 tablespoons red onion, finely chopped

1 clove of garlic, crushed

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon red chili flakes

¼ teaspoon turmeric powder (optional- adds color)

½ teaspoon garam masala

½ teaspoon dry mango powder

A pinch of asafetida powder

1 tablespoon olive oil

2 tablespoon butter

Salt & pepper to taste

Tamarind chutney

Chopped coriander for garnish

For the Naan

½ cup all purpose flour

½ cup whole wheat flour

1 teaspoon active yeast

¼ cup warm water

2 tablespoons plain thick yogurt

A pinch of salt & sugar

1 teaspoon baking soda

1 tablespoon olive oil

Make the Naan

Mix the yeast and water and let it stand for 10 minutes till it begins to froth. Mix the remaining ingredients and work the mixture with your hands so it looks like a crumble. Slowly add the water and knead into a soft dough. Cover with a damp cloth and keep in a warm place for 4-5 hours.

The dough will become twice its size. Punch the dough and divide into 8-10 equal parts. Roll each part into a 3-3.5 inch oval shape, making sure it’s not too thin. Cook on a non stick pan till the underside is lightly brown and the dough begins to rise. Then cook directly on an open flame with the help of tongs so the Naan browns a little on the other side as well. Top with some butter & chopped coriander.

Make the Samosa cups

Cut 2 inch circles from the centre of your bread slices. Butter on both sides and press into a mini cupcake pan, so they take shape of the mould. Bake in a 350 F pre-heated oven for 20-25 minutes, till the edges of the bread cups begin to brown.

Heat oil in a pan. Add the onion and garlic and sauté till the onions turn transparent. Add all the dry spices and sauté for another minute. Now add the potatoes, peas and ¼ cup water and cover and cook on medium-low flame for a few minutes. Turn the heat to high and cook on open flame till any remaining liquid has been absorbed by the potatoes, and they begin to get slightly crisp. Remove from heat and mash slightly. Fill the bread cups with a tablespoon of the potato mixture and drizzle some olive oil on top.

Serve hot with the mini Naans.

Deconstructing a Classic - Rice Cake Bhel Puri

“The mixture in a cup

Has taken to layers,

The rice based street food

Does a new avatar wear,

Borrowing from Taiwan

To reconstruct the Indian bite,

This rice cake tower

Is rather crisp and light.

Spice follows the sweet

For that finishing smile,

A bhel puri re-invented

In a modern style.”

Ingredients

For the Topping

1 large potato, boiled and cubed

½ cup chickpeas, boiled and drained

½ tomato, diced

½ red onion, diced

1 teaspoon chat masala

½ teaspoon dry mango powder

½ teaspoon coriander powder

½ teaspoon red chili powder

1 teaspoon olive oil

1 teaspoon fresh chopped coriander

1 tablespoon lemon juice

Salt & pepper

Others

8 taiwanese rice cakes

1 cup plain yogurt, hung and thickened

2 teaspoons chat masala

1 small cucumber, grated

½ cup fresh mint chutney

½ cup sweet tamarind chutney

½ cup pomegranate seeds

½ cup Indian sev (friend noodle snack)

Mix all the ingredients for the topping (except the fresh coriander and lemon juice) and lightly sauté on the stove for 3-5 minutes. You can also bake it in a 350 F oven for 10 minutes. Mix the fresh coriander and lemon juice and keep aside to cool to room temperature.

Mix the yogurt with chat masala and cucumber. Take a rice cake and top with the cucumber raita, then the potato mixture, followed by the tamarind & mint chtuneys. Finish with sev and serve fresh. 

A twist on the ever popular Bhel Puri.

Two Leftovers and a New Born - Wholewheat Broccoli Tartlets

"Two mistakes

Do make a right,

And two leftovers

Create a bite,

Uses up the crumbs

And creates stories few,

While the guests enjoy

You just say 'phew!'

And if it tastes as good

That I get praises fine,

It deserves some space

On this blog of mine!"

Ingredients
Leftover dough from my Peach Gujia recipe
Leftover broccoli cream cheese filling from my Bread Pakora recipe
Some oil for greasing

Roll out the dough and cut 2 inch circles from it. Grease a mini cupcake pan and insert the rounds into the pan, pressing the centre and the sides so the dough takes shape of the moulds. 
Bake at 350 F for 25-30 minutes, till the dough is cooked through and the tarts are hard enough to stay in shape once taken out of the pan. Fill each cup with a teaspoon of the broccoli mixture, and bake for another 10 minutes. Enjoy fresh and hot out of the oven! They were surprisingly delicious!

Peach Gujia Parfait*

“Here comes holi 

And we’re far away,

No family to hide from

No colors to play,

But at least we can feast

And celebrate in taste,

That what we know

Shouldn’t go waste,

So fold up your sleeves

And get out the dough,

Roll, fold, repeat

Till you have no more,

And what’s lost in emotion

Is gained in weight,

Holi is almost here and

My gujias are on the plate!”

Ingredients

For the Gujia Dough

1 cup whole wheat flour

2 teaspoon ghee (clarified butter) or shortening

Water as required

For the Gujia Filling

1 peach, skinned and cut into cubes

1 teaspoon coconut flakes

1 teaspoon brown sugar

½ cup milk

½ teaspoon black pepper

½ teaspoon cinnamon powder

1 cardamom, crushed

For the Parfait

½ cup mascarpone

¼ cup whipping cream

1 teaspoon fine brown sugar

Some home made granola

Make the dough

Mix the ghee with the flour and mix well. Now slowly add water till the dough just comes together. Make sure it’s not too wet. Cover and keep aside for 20-30 min.

Make the filling

Mix all the ingredients for the filling and cook covered on low flame till the peaches are tender and have broken down. Open cover, change flame to medium-high and sauté till all the liquid is absorbed. Refrigerate and cool.

Put it together

Roll out the dough and cut 2-2.5 inch circles from it (makes about 14-16). Put a teaspoon of the filling in the center and fold into a half moon shape to make a dumpling. Do this will all the dough, but save some of the filling for the parfait.

Heat some oil in a deep pan and shallow fry the dumpling. Drain and cool.

Take a tall shot glass and make layers of the peach filling, the mascarpone and the granola. Do this till you reach the top or run out of mixture. Top with e gujia and enjoy.

A western twist to the holi favorite!

*Adapted from the recipe by Indian Simmer

Beer, Besan & Bread Pakora

“I know not much about St Patrick 

But I do know this,

These Indian street side treats

Are criminal not to miss. 

Crisp on the outside

And inside, like mum’s heart,

Consoling, caring, warm

A feeling that lasts.

The comfort of bread

With flavors that cry home,

Beware, you will eat them all

If you are cooking alone..”

Ingredients

For the filling

1 cup broccoli florets, boiled & mashed

1 tablespoon cream cheese

1 small potato, boiled and mashed

1 cup spinach, boiled made into a puree

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon chat masala

1 green chili, finely chopped

½ teaspoon dry fenugreek leaves

2 teaspoon fresh mint chutney

Salt & pepper

Others

3 sliced of bread

½ cup gram flour or besan
4 tablespoons dark beer (like Guinness)

½ teaspoon dry mango powder

1 teaspoon butter

1 tablespoon olive oil

Salt & pepper

Prepare the filling

Mix the broccoli with cream cheese and some salt and pepper and keep aside.

Mix the potato with ½ the spinach puree, and the remaining ingredients for the filling, except the green chutney. Mix well and keep aside.

Prepare the Bread Pakora

Mix the besan with the remaining spinach puree, salt , pepper and dry mango powder. Add the beer and some water (if needed) to make batter that can coat the bread i.e. not like bread dough but not too watery.

Butter all the slices of bread. On one buttered slice put the broccoli mixture. Top with the other slice, buttered face up. Add some potato mixture on this and top with some mint chutney. Close the sandwich with the last slice, buttered face down. Dip the sandwich in the besan batter and pan fry till the sides are brown and crisp.

Cut into pieces, eat and let others be 'green' with envy!

Indian Sushi

“Slightly tedious 

And might I add,

Something to quench

My obsessive tapas fad,

I set out to

Be precise and great,

Turning curry into

Sushi art on my plate,

I liked it, yes

And probably you will too,

It will appeal to some

And that some may be you,

For what fools the eye

May not stir that taste,

But I got the Japanese angry

Oh well, wasn’t a complete waste!”

Ingredients

For the rice

1 cup white rice

1 pound chicken breast, diced into small pieces (or use prawns)

1 chicken stock cube, dissolved in 1 cup of warm water

½ onion, finely chopped

2 tablespoon olive oil

2 teaspoon fresh coriander, finely chopped

½ teaspoon coriander powder

¼ teaspoon turmeric powder

½ teaspoon chili powder

Salt & pepper to taste

For the skin

½ cup besan (gram flour)

½ cup yogurt

1 cup water

Salt & pepper

Others

Cucumber shavings

Grated carrots

Prepare the rice

Heat the oil in a pan. Saute the onions till brown and add the chicken pieces, along with 1 cup of water. Stir in the coriander and the dry spices and cover and cook till the chicken is tender. Add the chicken stock and the rice, mix well, and cover and let the rice cook in the chicken broth. Remove from heat once all the liquid has been absorbed by the rice, and the grains are well cooked (almost a little overdone as we want them sticky). Keep aside and cool.

Prepare the skin

This is the basic preparation of the Gujarati Khandvi skin. Make a batter from the ingredients for the skin, and ensure there are no lumps. Now cook on medium heat for 10-12 minutes, till the raw taste of the flour has disappeared. Grease a cookie tray and spread a thin layer of the batter on the tray. Cool for 5 minutes. Once cooled, cut strips of the batter- you will notice that it rolls easily. Divide into strips approx 1.5 inch wide and 4 inches long.

Put it together

Use a potato peeler to shave strips off a cucumber. Put the cucumber shaving on a flat surface, and later the inside with a skin strip, making sure that there is some excess cucumber on either side. Now add some grated carrots and a dollop of the chicken rice. Roll slowly and secure the ends by sticking the cucumber together. Serve fresh with mint chutney!

Drunken Semolina Cake Bites

“While growing up

I was forced to eat,

The dreaded sooji porridge

That was no way a treat.

In a school of rules

With dining far from fine,

Not quite my idea

Of wine and dine.

If only I knew then

That one day hence,

It’ll create it for adults

With a glaze so dense.

Warm and filling

A breakfast spiked,

Sooji is tasty

Oh matron, you were right!”

Ingredients

For the cake

1 cup fine semolina

6 tablespoons unsalted butter or ghee

1 teaspoon vanilla essence

1 egg

1/2 cup brown sugar

1 teaspoon baking powder

¾ cup milk

1/2 cup chopped walnuts

For the drizzle

50 gm dark chocolate, cut into pieces

½ cup mascarpone

¼ cup whipping cream

2 tablespoons fine sugar

2 teaspoon cognac or brandy

Prepare the drizzle

Heat the cream till it begins to simmer on the edge of the pan (but not boil) and pour it over the chocolate pieces. Add sugar and mix well till the chocolate looks smooth and glossy. Cool slightly and fold in the mascarpone till it’s well incorporated. Lastly add the cognac and stir the mixture a little. Do not overmix. Keep aside. If the drizzle gets too thick to pour as it stands, you can warm it slightly in a warm oven or low microwave (3-5 seconds max).

Prepare the cakes

Pre heat the oven to 350 degrees and grease a brownie pan and keep aside.

Melt the butter and sugar together and mix well. Add in the egg and vanilla essence, and beat till it becomes slightly fluffy.

Cook the semolina and milk in pan on low-medium heat, till the milk is just absorbed by the semolina (it’ll be fairly quick) but the mixture is still runny (Add more milk if required as the absorption depends on the quality of semolina). Cool a little and then add to the batter. Finally add the baking soda and mix well.

Pour in the brownie pan, top with chopped walnuts and bake for 20-25 minutes, till the edges begin to brown.  

Drizzle with the chocolate mascarpone mixture while still warm, cut into squares and enjoy!

Hakka Noodle Petites

“Slightly ironic

In taste and look,

Chinese style

In a desi nook.

Tricolor dressing

On these boats of joy,

Is dressed to impress

With a dash of soy.

Like an Indian bride

Did a cheongsam wear,

But she still looked good

Enough for a stare!

So think not much

Give them a shot,

It’s not what they are

But what they’re not..”

Ingredients

For the Hakka noodles

1 cup noodles, boiled & roughly cut to avoid long strands (makes about 8 small cups)

1/2 onion, sliced lengthwise

1 cloves of garlic, minced

1 teaspoon ginger paste

1 cup julienned vegetables- green & red peppers, carrots & red cabbage

2 tablespoons olive oil

1/2 teaspoon garam masala

1 tablespoon dark soy sauce

1 tablespoon white vinegar

1 tablespoon besan (gram flour)

Salt & pepper to taste

Topping

2 chicken sausages, grilled and diced (you can even use cooked prawns or paneer/tofu)

Some baby spinach or Chinese spinach leaves

Chili garlic sauce

Mint sauce

Heat oil in a pan. Add the garlic & ginger and saute for a minute. Add the onions and cook till they brown. Now add the remaining vegetables along with salt, pepper & garam masala. Cook for a few minutes and then mix in the noodles along with the soy sauce & vinegar. Cook on high flame for 4-5 minutes. Remove from heat and mix in the besan. The mixture will turn sticky, but don’t worry as this is to bind the noodles. You could also use a beaten egg or all-purpose flour for this purpose. 

Grease a mini muffin pan and spoon 1 teaspoon noodles into the moulds. Press down with your hands to give it the shape of the cup and making a hollow in between.

Bake for 20 minutes at 375 F. Cool slightly and top with a spinach leaf, sausage and the chili/mint sauce. Serve immediately.

Mini Malpua Sandwiches (a.k.a Indian Macaroons)

“Confusing to the eye

And mind as well,

This seeming burger

Doesn’t show and tell.

Sweet or savory

You scratch your head,

Breakfast or dessert

Many have been misled.

One in the mouth

The taste buds take on,

You forget the trivia

And eat till it’s all gone.”

Ingredients

For the Malpua (Sweet Indian Pancake)

1 cup wholewheat flour

½ cup brown sugar

1 teaspoon fennel seeds

¼ cup yogurt

¾ cup milk

2 tablespoons olive oil

For the filling

½ cup baking dark chocolate

2 tablespoon unsalted butter

Mix all the ingredients for the Malpua (except the oil) and make a smooth batter from it. It should resemble pancake batter. If required, adjust the quantity of the milk to get the right consistency. Heat  oil in a non-stick pan and make a large pancake from the batter (approx 6-7 tablespoons of the batter at a time). Cook evenly till both sides are slightly brown. Do this with all the batter. Cut out 1.5 inch circles from the batter using a cutter.

Mix the chocolate and the butter and melt in the microwave for 40 seconds. Beat to get a smooth texture. Apply some chocolate on a circle, and top with the other. Secure with a toothpick. Serve warm or cold.

Curried Guacamole

“Hole Guacamole

What did I do,

I called the Mexican

And gave him a new hairdo.

Slightly tangy

With fennel & spice,

It tasted kinda good

So I suppose it’s no vice.

Dip in the pita

And lick fingers too,

Here my folks,

Is an appetizer brand new.”

Ingredients

1 ripe avocado

1/2 onion, sliced lengthwise

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/2 teaspoon dry mango powder

1 tablespooon olive oil

1 tomato, finely chopped

Some coriander, finely chopped

Juice of 1/2 a lemon

Salt & pepper

Heat oil in a pan and cook the onions till slightly brown. Add the cumin, mustard and fennel seeds and cook till they begin to splutter. Mix in all the dry spices and cook for a minute. Turn off heat and keep aside.

Scoop out the avocado and mash. Mix in the tomato, coriander, lemon juice and the onion mixture. Mix well and serve with pita chips.

Mint Chicken Curry Dumplings

“You eat it with naan

And basmati rice too,

Sometimes on your pizza

Which is rather new.

So why not in a wrapper

Steamed till the soul,

Warm, oozy and spicy

Like a giant curry hole.

Gives way on a bite

And surprises the mood,

China did it with broth

So we stay true to our roots.”

Ingredients

For the filling

1 pound chicken breast meat, diced into small pieces

1 onion

2 cloves of garlic

1 teaspoon grated ginger

1 plum tomato,  run in a blender

½ cup mint chutney

1 bay leaf

1 small green cardamom, crushed

2 cloves, crushed

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

4 tablespoons olive oil

Salt, pepper & chili to taste

For the covers (alternative: use ready dumpling wrappers)

½ cup all purpose flour

½ cup wholewheat flour

½ cup warm water

1 teaspoon oil

Make a paste of the onion, garlic and ginger in a blender. Heat oil in a pan. Add the onion paste and sauté till the onion turns brown and all the liquid has been absorbed (approximately 10-15 minutes). Add the tomato paste and the dry spices and cover to cook for 5 minutes, or till the tomato changes color and is cooked. Now add in the mint chutney and chicken pieces, alone with ½ cup of water. Cover and cook till the chicken is fully cooked. Remove cover and cook till ½ the liquid has been absorbed. Don’t make it too dry as we still want some curry for the dumplings. Remove from heat and freeze.

Mix all the ingredients for the covers and knead into soft workable dough. Add water slowly so the dough doesn’t get too wet.  Roll out the dough thin and cut 8-10 2.5-inch rounds. Make sure these covers are not too thick.  

Take the chicken frozen earlier and break the frozen gravy into small parts- enough to go into the dumpling covers. Hold the rounds in the palm of your hand, put one of the frozen chicken curry pieces in the centre and fold the cover like a pocket. Steam for 15 minutes, till the cover is tender and transparent. Serve immediately. Be careful when you bite, as the curry will be hot!

Leftover Spaghetti Frittata

“Leftovers oh leftovers

How you trouble me so,

As soon as I think you’re done

There in hiding are some more!

Whipped up a salad

And put you in soup,

Even added you to a curry

How low could I stoop!

Then in anger and haste

I added you to my breakfast bowl,

To get you out of sight

And out of my peaceful soul.

Oh bliss, finally you’re gone

I no longer live in sin,

The last of you as a Frittata

And I win.”

Ingredients

2 cups leftover boiled spaghetti

2 large eggs

4 tablespoons whole milk

2 teaspoons grated gruyere cheese

1 cup mixed vegetables (I used red & green peppers, onions and baby spinach)

¼ teaspoon dried red pepper flakes

½ teaspoon dry basil

1 tablespoon butter

Some mozzarella cheese, roughly torn

Salt & pepper

Heat the butter in a cast iron skillet. Add all the vegetables and sauté for a minute. Now add the Spaghetti and the dry spices and sauté for another minute.

Beat the eggs separately with the milk and some salt & pepper. Pour the egg mixture over the spaghetti evenly and let it set. Top with the Gruyere and mozzarella. Let it cook for a minute or two and then transfer to a 400 F pre-heated oven for 10 minutes till the egg is completely cooked through. Change mode to broil for 4-5 minutes, till the cheese on top has browned a little. Remove and enjoy! 

29 Calories Business Launch Event 28/02/2013

The flags were set

And menus were out,

The bubbles were curious

What the buzz was all about..

The table was set

With playful food,

Carefully crafted

To set the mood..

The hostess adorned

A dress she bought,

But didn't still enjoy

Getting in the shot,

The room began to fill

With ideas, critics & praise,

As everyone ate

And glasses did raise,

Sliders to pasta

Indian chaat for some,

Devilish little cheesecakes

For the last bit of fun, 

Toast and talk

Taste of the era new,

Of Indian Tapas

Created just for you,

And the day closed

With a ribbon snapped,

Applauding a new chapter

And getting on the map,

29 calories believes,

And is not being coy,

In sharing it's creativity

For you all to enjoy.

So, ladies and gentleman

I now officially say,

29 business has launched,

And... is here to stay."

29 Calories launched it's business arm yesterday! Hoorah!

As a food consulting service, it will focus on small plates and tapas inspired by Indian/Indo-fusion cuisines. The central idea behind the business is the creativity behind the food, and not just the food itself. Please visit my business webpage for more information and details on the services offered.  The links are also available on the top panel on this blog. 

Here are some more pictures from the launch event. It was a lot of fun experimenting & creating the menu (with several eliminations rounds if I may add!), cooking up the 'final' storm and letting it all unfold... A slight proud moment for me. Then there was also the hilarious who-can-be-a-good-hand-model competition amongst some of the guests. Someone did win, but I won't say who.

The food was made for 12, but finished by 8 guests. Need I say more.

  

All featured recipes

1. Veg & Sausage Grilled Sticks (from my Oscars for Commoners menu)

2. Eggplant Sliders - Recipe here

3. Lentil Pasta - Recipe here. (Used spaghetti and added a slight variation of my Minced Cauliflower Salad Bake on top as a garnish and for flavor. I also kept the Lentil sauce separate and let the guests pour it on their pasta bowls when they were ready to eat!) 

4. Carrot Halwa Mini Cheesecake - Recipe here (Topped with a delicious caramelized sugar + whipped cream frosting)
5. Mexican Pinwheels - Recipe here
6. Chicken Chaat Poppers - Adapted from my Mushroom Pani Puri. Used chicken instead of mushrooms, and added a sweet tamarind sauce for a tang!

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!