Brown Rice Kimono Balls

“I cook, I roll 

Wrap it up nice,

Like a pretty little doll

That has no vice.

With ribbons of red

A bite fulfilling,

This bundle of joy

Is a gift worth giving.

Soft and comforting

With a crunch outside,

No bake, no fry

Just some fuss-less rice.”

Ingredients

For the rice

¾ cup brown rice

½ cup chickpeas, boiled

1 small potato, cut into cubes

½ onion, diced

½ cup cherry tomatoes, halved

½ cup grated carrots

1 cup baby spinach leaves

1 clove of garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon cumin seeds

1 tablespoon coriander powder

1 teaspoon paprika

1 teaspoon amchoor (dry mango) powder

½ teaspoon garam masala

2 cloves, crushed

1 bay leaf

1 green cardamom

2 tablespoons olive oil

Salt & pepper

For the Kimono covers

1 cup puffed rice or rice crackers, crushed
Red pepper ribbons, using a potato peeler

Heat oil in a deep pan and add the cardamom, cloves, bay leaf, garlic, ginger, onions and cumin seeds and cook till onion turns transparent. Add the brown rice and stir till well so that all the grains of rice are coated with oil. Add the remaining ingredients, except the amchoor and spinach leaves, along with 3 cups of water. Cover and cook on low-medium flame for 40-45 minutes, till the rice is really soft and all the liquid has been absorbed. Add more water in case the rice is not cooked or if required. Add the spinach leaves and amchoor and cook for a few minutes on high flame till the spinach just wilts. Remove from heat and discard the bay leaf, cardamom and pieces of cloves (if you can find them!) Keep aside to cool. You'll be amazed how flavorful the rice is since it cooked in the fresh vegetable broth- no more bouillon cubes. Hurrah!

Put a teaspoon of the rice in your palms and roll into small balls. Coat with the crushed rice puffs -I wanted a little texture so I only partially crushed the puffed rice. The finer you grind, the more even the coating will be. Wrap in a red pepper ribbon and serve immediately. A bite sized snack or a complete meal if you can't stop yourself at a few!

Don't they look cute?!

  

Recipe by Request - Mini Coconut Cupcakes

I had made these a while ago and had no plan of blogging it (I mean coconut muffins/cupcakes are common, and I blog anything but common). With only one pic from Instragram (which explains the shoddy lonely photograph), I had shared it with a few friends for fun. Due to several repeated requests for the recipe, I decided I may as well put it up! 

So here goes...

Warning: Seriously addictive. Bake with caution!

Ingredients

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup / 1 stick (113 grams) unsalted butter

3/4 cup fine brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup whole milk or coconut milk (I used coconut but some people find that overwhelming)

3/4 cup toasted coconut flakes (I like them very 'coconutty', but you can reduce this to 1/2 cup if you want)

Method

Preheat oven to 350 F (180 C) and line 12 muffin cups with paper cups.

Sift together the flour, baking powder and salt. Mix in the coconut flakes and keep aside.

Soften the butter and beat with the sugar till it's light and fluffy (about 3-4 minutes). Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Now add the flour mixture (2 tbsp at a time) followed by some milk and keep folding slowly till all the flour and milk is over. Just be careful not to overmix as we want the mixture to stay light.

Fill the muffin cups 3/4 with the batter and bake for about 18 - 20 minutes or until a toothpick inserted into a cupcake just comes out clean.

I ate 6 of these when they were fresh out of the oven. True story.

Caramel Bread Pudding

 

 

“Sister to the bread & butter

And cousin to custard caramel,

Despite a few follies

This dessert turned out swell!

Pay no attention to looks

For taste is not skin deep,

The emotions that come with a bite

Make you want to weep.

For that is how good

Simplicity can taste,

Bread, milk, sugar-the basics

And not a morsel will go waste.”

 

Ingredients

2 slices of brown bread, torn into small pieces

1 tablespoon raisins or dried cranberries

¾ cup whole milk

¼ cup coconut milk

1 teaspoon + 2 tablespoon fine brown sugar (to make burnt sugar - see below)

Bread + Milk + Sugar = One Great Pudding!

Grease a brownie/baking dish and keep aside.

 

Mix the bread, cranberries/raisins, 1 teaspoon sugar, milk & coconut milk and bring to simmer over medium heat. Once the mixture begins to thicken, turn off heat and cool.

Burnt Sugar : Heat 2 tablespoons of sugar in a non-stick pan till it melts and begins to caramelize. You will see the sugar fume and start to bubble, with a slight burnt fragrance. At this stage remove the sugar quickly from the heat, and pour into the baking dish. The caramelized sugar will set fast so make sure this is done rather swiftly. (If you made extra burnt sugar, you can store it for use later. Just cool it on a cookie tray, break into pieces & store in an airtight container. It gives a delicious flavor to most milk based puddings!)

Now put the bread mixture on top of this, and bake for at 300 F for 25-30 minutes, or till the top begins to brown. Remove from the oven and put straight into the fridge/freezer to cool completely.

 

Now here’s the challenge. Once cooled, you should be able to invert it on a plate such that it looks like a caramel layered pudding. Mine (sadly) broke while trying to remove it from the pan. But you can't be a creative cook and worry about less-than-perfect results, so in the end I simply mixed it up, scraping the bottoms so all the caramel gets incorporated, and served it in little bowls. The result – delicious! Some of the caramel mixed with the pudding while baking, giving it a deep flavor, while the other bits added quite a crunch. 

Tastes better than it looks, completely butter free and rather easy to make!  [Update] : I made this pudding - with figs instead of cranberries - for an event and it was a big hit! Instead of baking and trying to relentlessly invert the minis, I simply layered the bread pudding with some crushed burnt caramel and stuck in the fridge for a bit. It tasted just as great. And looked oh-so-cute!

[And the latest pic from the event!]

Okra Chips with Yogurt Sriracha Dip

“Going against all odds

My fries turned green,

An act so criminal

Never before been seen.

The potatoes were nervous

This may be it,

The revolution alarming

End of the Fries, bit by bit.

As skeptical tasters

Took that dreaded bite,

The expressions turned elated

Ah! what a sight.

And the okra crisp

Broke into a generous smile,

This was victory new

And would last a while”

Ingredients

For the Dip

1 teaspoon Sriracha sauce

2 tablespoon thick greek yogurt

½ teaspoon fresh mint leaves, finely chopped

Salt & pepper

For the Chips

2 pounds Okra, washed and cut into strips

1 heaped tablespoon gram flour (besan)

2 tablespoon olive oil

½ teaspoon paprika

1 tablespoon coriander powder

1 teaspoon amchoor (dry mango) powder

Salt & pepper

Mix all the ingredients for the dip and refrigerate for an hour.

Mix all the ingredients for the chips till all the okra is evenly coated with the spices. Bake at 375 F for 35-40 minutes, till the okra is crisp and the edges begin to brown. Cool (it will become more crisp) and serve with the Sriracha dip.

A quick, healthy and delicious alternative to Fries. And the Sriracha dip works more than perfectly!

Onion Parantha Cones w/ Pickled Tomato Chutney

“Look and shape new

With flavors old,

A parnatha pickle cone

For a bite so bold.

The perfect size

For a desi fix,

Finding it’s spot

In the western mix.

Pretty in red

Takes me back in time,

And thus is a secret

Favorite of mine.”

Ingredients

For the Paranthas

1 cup whole wheat flour

¼ cup gram flour (besan)

1 onion, grated

1 green chili, finely chopped

1 teaspoon fresh coriander, finely chopped

½ teaspoon amchoor powder

¼ teaspoon turmeric powder (optional)

½ teaspoon carom seeds

Salt & pepper

Oil for cooking

Water if required

For the Chutney

1 large tomato, chopped

2 tablespoons onion, finely chopped

1 teaspoon mango pickle

1 clove of garlic, minced

1 teaspoon olive oil

Salt & Pepper

Make the Paranthas

Mix all the ingredients for the paranthas and knead into a soft workable dough. Usually the onions give out enough water to knead without any additional water, but add if required. Divide the dough into 10-12 equal parts and roll into rounds. Apply some oil on both sides and cook on a non stick pan till both sides begin to brown. Don’t press too much as we want the parantha to remain soft. Once cooked, roll the paranthas into little cones, secure with a toothpick and keep aside.

Make the Chutney

Heat the oil in a non stick pan. Add the onions and garlic and sauté for a minute. Mix in the tomatoes, the pickle and a little water. Cover and cok till tomaties are tender and any excess liquid has been absorbed.

Pour a dollop of the chutney into each cone and serve.

Paneer, Edamame & Carrot Stew

"Warm & comforting

A stew is like a hug,

Toasty and helpful

For a flu day bug,

Simmered in flavor

With richness tad,

A mouthful of greens

That aren’t quite that bad,

A bread bowl remedy

When you’re tired of soup,

A bite, then another

Your dine-time loop.”

Ingredients

½ cup baby carrots, chopped

¼ cup shelled edamame

½ cup Paneer cubes

1 tablespoon tomato paste

¼ cup thick coconut milk

½ onion, sliced lengthwise

1 clove of garlic, crushed

1 tablespoon fresh coriander, chopped

1 tablespoon fresh mint, chopped

2 cloves, crushed

1 bay leaf

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon paprika

1 tablespoon olive oil

Salt & pepper

Heat oil in a pan. Add the bay leaf, cloves, garlic and onion and sauté till onions turn brown. Add the tomato paste along with ½ cup water and all the dry spices. Cook covered on medium flame for 3-5 minutes. Now add the carrots, edamame and paneer cubes along with ½ the chopped mint & coriander and cover and cook for another 3-5 minutes. Remove cover, pour the coconut milk and let it simmer for a few minutes on medium-low flame. Remove from heat, garnish with some lemon and fresh coriander and serve*.

*I served in bread bowls made from left over Naan dough!

1 Dinner, 2 Years & 3 Dishes

"Marriage is tricky

And so is being a Naidoo,

The way to keep going

Is eating the right food.

Why must I toil & click

If not for appetite of love,

What's cooked must be eaten

And eating = a celebration fun!

Year one I was nervous

Of what might be,

But what year two should bring

Was dictated by me.

Now who will win year three

Remains to be seen,

But for now I'll keep creating

A dinner ever so mean.

And as we grow and become

Stronger, yet people new,

Those little disagreements can be forgotten

In a bite of tapas few!"

Our (belated) 2nd Anniversary Menu
For year 1- Learning the family ropes.
Mini versions of The Naidoo Fishcakes (substituted tinned mackerel with fresh boiled tilapia, reduced potato to 1/2 and added some tandoori masala for that added zing! Naidoos- beat that!)

For year 2 - Getting comfortable, being Indian.
Samosa Cups & Mini Naans, generously buttered and with a chipotle mint yogurt dip

For the upcoming year 3- Taking the easy way out.
Layered Rice Cake Bhel Puri

All ungraciously drowned with copious amounts of wine. Hurrah.

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!