Mini Veg Hot Dogs

“I know it may be wrong

And I apologize to you,

Americans, for doing this

To your favorite food.

This street food simple

New York’s pride & joy,

One that feeds many

Is now free of meat or soy!

Made from all natural

A bite sized robe does wear,

Has no relish or mustard

But is real to eat..I swear.”

These just scream 'take me on a picnic!'

I sort of feel guilt for doing this to America's favorite snack. But how could I not try my version of this ever-so-popular street food! It would be criminal to say I create, and not create a hot dog. 

Hot dogs have been on my 'to-cook' list for a while, but it took me some time to figure out how I could 'indianize' them. I wanted to make a veggie version, and make the 'sausage' completely from scratch - because it would hardly be different if I put a piece of chicken or veg sausage inside some mini buns. So here goes. I enjoyed mine with some melted cheese, yogurt mint chutney & salad. What's your relish? 

Ingredients

For the ‘sausage’

2 cups button mushrooms, chopped

½ cup red onions, finely chopped

1 clove of garlic, minced

1 teaspoon dried basil

½ teaspoon red chili powder

1 teaspoon coriander powder

1 tablespoon olive oil

Salt & pepper to taste

2 teaspoon fresh coriander, finely chopped

3 tablespoons green lentils, boiled and liquid drained

2 tablespoons bread crumbs

For the hot dog buns (you can buy mini ones from the market too. I couldn't find any so decided to make them!)

½ cup all-purpose flour

1 teaspoon olive oil

½ cup warm whole cream milk

½ teaspoon instant active yeast

A pinch of salt + sugar

Make the ‘sausage’

Heat oil in a non-stick pan. Add the onions & garlic and cook till onion turns translucent. Add the mushrooms, basil, paprika, coriander powder, salt & pepper and cook covered on medium flame till mushrooms are tender and fully cooked. Turn heat to high and sauté till any excess liquid has been absorbed. Remove from heat and cool. Mix in the lentils and breadcrumbs and blend to a fine paste.

Shape the mixture into mini bite-sized sausages and line on a baking tray. Brush with some olive oil and bake at 400 F for approx 12-15 minutes, till the ‘sausage’ turns brown and the underside is crisp. Turn the sausages around and bake for another 12-15 minutes, so that both sides are evenly crisp.

Make the buns

Mix all ingredients and knead to a sticky, but smooth dough. Add the milk slowly such that you only use the amount needed to get the dough together – we don’t want it getting too wet. Brush all over with oil and let the dough sit for an hour.

Once done, break into small pieces and shape into 2-2.5 inch ovals. Flatten slightly and bake at 375 F for 10-15 minutes, till they begin to turn brown. You can brush the top with some egg wash for the regular brown color on breads- I skipped this part.

Slice the buns in half, and serve with the veg ‘sausages’. You can add any relish that you usually enjoy on your hot dogs!

29 Indian Tapas in 29 Days - A Recap

March 1st to 29th were exciting, yet trying days for me. I made a promise to the virtual food blogger world that I will come up with 29 new & original recipes for Indian Tapas in the 29 days that followed the launch of my business. 

Did I succeed? You tell me! And be kind - I am petrified of failure. 

How did it feel? Apart from aching arms (from the cooking), numb taste buds (from all the tasting) and sore eyes (from all the photo taking & editing), it was quite a ful-'filling' experience. 

For those who missed it, or are lazy to search for the recipes, here is a quick recap. 

29. will be taking a short break for an upcoming event. More recipes to follow after that! Till then, try these and tell me which ones were your favorites? Please comment on this post and let me know!

1. Mint Chicken Dumplings
2. Curried Guacamole
3. Indian Macaroons
4. Hakka Noodle Petites
5. Drunken Semolina Cakes
6. Indian Sushi
7. Beer Bread Pakora
8. Peach Gujia Parfait
9. Rice Cake Bhel Puri
10. Samosa Cups & Mini Naans
11. Paneer, Edamame & Carrot Stew
12. Onion Parantha Cones with Pickled Tomato Chutney
13. Okra Chips with Yogurt Sriracha Dip
14. Eggless Caramel Bread Pudding
15. Brown Rice Kimono Balls
16. Hot Chocolate Barfee
17. Shrimp Red Curry Idli Pops 
18. CousCous & Mint Chicken Tikka Cups
19. Spinach Corn Deep Dish Pizza Bites
20. Cucumber Boats
21. Masala Chai Cookies
22. Paella-style Spinach Biryani
23. Farro Dosa with Curried Chicken Salad
24. White Chocolate-Thandai-Malibu Mini Mudcakes
25. Chicken & Farro Siu Mai
26. Mango Phirni on Edible Spoons
27. Broccoli Pakora (Fritters) Sticks
28. Masala Gobi (Cauliflower) 'Pizza'
29. Turkey Poori Rolls with Chili Mango Chutney

Easter Eats & Welcoming Spring

“Of sweets & candies

And little treats,

A fluffy bunny

Hopping on it’s feet,

Egg shells & tarts

And games a ton,

A buffet for two

Or a spring-fling run,

Fruits & flowers

Gifts you give,

It’s for this weekend

The week you live,

Holiday & hearts

Let’s have some fun,

Happy Easter

To you, and everyone!”

I think spring is finally here. Or at least I pray it is. The sky is blue, colors everywhere are changing and the best part, spring fruits! How I adore them. So I thought I may as well cook up something. Plus, how could I let easter go by and not prepare something interesting for you to read about?

With an upcoming race, I didn't want something for dinner that would be too heavy in Indian flavors, and neither did I want to spend hours in the kitchen sweating over it. All the dishes below were super easy, and I got them from the kitchen to the table in under 3 hours. Not bad, right?

The mushroom sundae was my favorite. What was yours?

Mushroom Sundae

1 cup mushroom stir fry from my mushroom toasties (sans the peas, and with some coriander powder, added for flavor)

4 slices of brioche bread

4 mini mozarella rounds

4 cherry tomatoes

Cut a circle from the brioche bread and bake into bread cups. Put 2 teaspoons of the mushroom stir fry, and top with a mozzarella & cherry tomato. Quick, cute and comforting - a sundae that even your kids would love!

Orzo & Cheese Bites

1 cup orzo, cooked al-dente

½ cup gouda cheese, grated

½ onion, finely chopped

1 tomato, diced

½ red pepper, finely chopped

1 clove of garlic

1 teaspoon curry powder

2 tablespoons breadcrumbs

1 tablespoon olive oil

Salt & pepper to taste

Heat oil in a non-stick pan. Sauté the garlic and onion till the onion turns translucent. Add the tomatoes, red pepper and all the dry spices and cook covered for a few minutes till the tomatoes are tender and cooked. Once done, add the orzo and cook for another few minutes and then remove from heat to cool. Once cooled, mix in the cheese & breadcrumbs. Put 3 tablespoons of the mixture into each mould of a greased muffin pan, and bake at 350F for 15-20 minutes, till the underside is crisp. Cool slightly before removing from the pan. Top with some grated cucumber & coriander and serve fresh. A slight variation on the favorite Mac & Cheese.

Chicken Spring Rolls

½ pound chicken cutlet

1 cup mixed vegetables (carrots, cucumbers, red & green peppers), julienned

1 teaspoon coriander powder

1 teaspoon + 2 tablespoon olive oil

1 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons tomato paste

Salt & pepper to taste

Put the chicken inside a freezer bag and beat with a rolling pin till it becomes thin and can be rolled.

Mix 2 tablespoons olive oil with salt, pepper, red pepper flakes & paprika and rub the chicken with this mixture. Refrigerate for 20 minutes.

In the meantime prepare your vegetable filling. Heat 1 teaspoon olive oil in a non-stick pan and sauté all the vegetables on high heat (with the exception of cucumber) with coriander powder, salt & pepper. Do it for a few minutes, just enough for them to lose their raw taste, but not enough for them to become soft. Remove from heat, cool and mix with the cucumber.

Cut 1 inch strips from the chicken. Put some tomato paste, followed by 1 teaspoon of the vegetable mixture in the centre and roll up the strip. Secure with a toothpick. Rub some more tomato paste on top. Bake at 350F for 15 minutes. The switch to broil mode and cook for another 5, til the chicken is cooked and begins to brown on the top. Serve immediately.

Spring Custard Cups

250 ml + 2 tablespoons whole milk

2 tablespoons brown sugar

½ teaspoon cinnamon powder

1 heaped tablespoon eggless custard powder (vanilla)

1 ripe peach, skinned and diced

¼ cup blueberries

Juice of ½ an orange + pulp of ½ an orange (I used cara cara oranges)

Bring 250 ml milk to boil with the sugar. Meanwhile mix the custard powder in 2 tablespoons milk to make a smooth paste. Once the milk begins to boil, add the custard mixture while constantly stirring the milk so that no lumps form. Once the custard begins to thicken, add the cinnamon, orange juice and all the fruits. Cook for approximately 8-10 minutes on low heat till the fruits become tender. Refrigerate for 2-3 hours to chill & serve.

Turkey Poori Rolls with Chili Mango Chutney

“This turkey gets cozy

In a blanket new,

Replacing the pigs

The comfortable few.

Thanksgiving came early

Sweet & savory two,

Packed in a bite

Especially for you.

So double dip

Yes, that’s allowed too,

Eat one, eat many

But don’t forget to chew!”

I usually don't believe in deep frying. It's hard for me - except when I'm in a pub and someone else is frying. But when it comes to poori (fried wheat Indian flatbread), I do make an exception. Mainly because the apartment smells like holiday when these are being fried. Poori says celebration like no other!

These deep fried wheat-flour flatbreads are eaten almost all over India. Synonymous with family gatherings and festivals, they are a happy food and eaten with a variety of curries. In the mood to come up with a memorable dish, I was  instantly reminded of Turkey - another happy food...for thanksgiving. And I love that Turkey works beautifully with sweet & spice alike (think cranberry sauce, turkey chili..). There you have it, the inspiration behind this dish.

Two happy foods + sweet & spice = celebration in your mouth & a good life. 

Simple, isn't it?

Ingredients

For the poori (fried wheat flatbread)

1 cup wheat flour

½ teaspoon caraway seeds (optional, but I love the flavor they give)

1/4 tsp salt

1 teaspoon olive oil

½ cup warm water (or as needed to make a soft pliable dough)

For the mango chutney

1 ripe mango, pureed

¼ teaspoon cumin powder

1 teaspoon lemon juice

1 teaspoon fresh coriander, finely chopped

½ teaspoon red chili powder

Salt & pepper

For the yogurt dip

½ cup thick greek yogurt (or mayonnaise, if you want to indulge)

2 tablespoons fresh mixed herbs, finely chopped – I used coriander, mint & chives

½ teaspoon paprika

½ teaspoon curry powder

Salt & pepper

Others

5-6 slices of Turkey breast

Make the chutney & yogurt dip

Mix all the ingredients for the chutney and refrigerate for 1 hour. (Yes, it’s as simple as that!)

Mix the yogurt, herbs, curry powder, salt, pepper & paprika and refrigerate for 20 minutes to let the flavors fuse. 

Make the poori

Mix the flour, salt and caraway seeds. Add water slowly and work into a soft dough. Knead till smooth and then roll into long disc and cut into 15-16 equal parts. Roll each part into a 2 inch round of medium-thin thickness.

Heat oil for deep frying and once hot, drop the poori’s in one by one. Poori's usually rise to the top and puff up almost immediately. However, the caraway seeds sometimes prevent it from puffing. Don't worry as this is normal. Turn around the poori once and remove as soon as it's light golden brown on both sides. Don't over cook or it will soak up oil and become hard. Wrap in aluminum foil to keep warm and soft till ready to use.

Make the rolls

Spread a layer of the yogurt dip on the poori, followed by a thin slice of the turkey ham (cut out rounds from the ham if needed). Roll the poori, cut off the edges and secure with a string of spring onion.

Serve with the chili mango chutney. A fairly easy & quick appetizer with a sweet & spicy kick.

Baked Chocolate Banana Fritters (Gulgula)

(When it comes to baking, the sky's the limit!)

“Pancakes or cookies

What do you see?

Take your pick

And that’s what they’ll be.

Good for breakfast

Or that picnic for two,

Take them for a ride

Just a book & you.

Ready in minutes

With effort close to none,

Even the photographs

Are bites of fun.

Bananas & chocolate

A combination for keeps,

You don’t have to crawl the web

To learn how to make these.

Addictive, I confess

I’ll try not to eat more,

And save some for the hubby

But then…he’d never know!”

It was a beautiful day today. As I walked home after my morning latte (I buy those. Some things are better left to the experts!) all I could think of was cooking something that will look beautiful in that light. Yes, my mind works in strange ways. I wasn't feeling overly creative, so all I could come up was this - also limited by the ingredients I had at home & the time I wanted to spend indoors. But they turned out so well, not to mention brilliantly simple & easy, that I decided to post the recipe. I know I know. If you add chocolate to anything it becomes tasty. But since there is no law against that, I will take my chances.

Now a little inspiration history before we get to the recipe. Gulgulas or fried banana fritters are a breakfast dessert made around the festival of Holi. What's a breakfast dessert - well a sweet dish that's eaten first thing in the morning! True story. I am not sure whether it's the banana that makes people justify that these deserve a spot on the morning table, or it was someone's attempt at an indian banana muffin - albeit a successful one since you can't go wrong with frying! Either way, they're simple and palatable - and honestly that's all I care about. Just like the other Holi sweetmeat, Gujia, versions of the banana fritters are eaten all over India, and I thought 29. may as well have a stab at it. I added chocolate & fennel to the mix, and baked them as mini cookies. (If you have never tried the combination of banana and fennel, then you're missing out!). So even though they looked like cookies, they tasted slightly like pancakes (not rocket science since both use pretty similar ingredients). But I love when the mind plays games on the taste buds, so I'll be bringing these out for breakfast when someone visits me next.

Enough said, read on!

Ingredients (makes around 22 small fritters)

1 overripe banana

½ cup whole wheat flour

1 tablespoon unsweetened cocoa powder

4 teaspoons brown sugar (or to taste)

3 teaspoons whole milk

1/3 teaspoon baking powder

½ teaspoon fennel seeds

A pinch of salt

Mix all the dry ingredients and keep aside.

Mash the banana with a fork till it becomes soft and pasty,. Mix it with the dry ingredients and work into a thick batter by slowly adding milk. Use a teaspoon and line little dollops of this mixture on a baking sheet. Bake at 350 F for 10 minutes – till they rise a little and just become firm on the outside. Make sure not to over bake as we want them to remain soft & gooey on the inside. Serve fresh with maple syrup, chocolate sauce or honey.

So easy right!?

Masala Gobi (Cauliflower) 'Pizza'

“I love cauliflower

And have no shame,

The fragrance itself

Makes me insane,

So I go around creating

Versions of it,

That may be simple

But take some wit,

Bake or broil

Grate or fry,

The nutty aroma

Makes me fly,

And these slices of envy

Fresh with a fact,

Are totally breadless

Didn’t I tell you that?”

Don't get me wrong. I love bread. Heck, I adore it. But when something breadless tastes as good as this, I'm sold.

I had a bowl of masala gobi (cauliflower) in the fridge and I didn't feel like having the usual i.e. with roti, in pasta or even on its own with some fresh salad leaves. And it is too tasty and precious to waste, so me being me, I had to come up with a new recipe. These 'pizza' slices turned out better than expected, and were really easy! (not to mention healthy). Give it a try and let me know what you think?

Ingredients

For the masala cauliflower

¼ cauliflower, grated (approx 150gm)

½ red pepper, finely chopped

½ onion, diced

1 clove of garlic, minced

1 teaspoon fresh ginger, grated

½ teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon turmeric powder

2 tablespoons olive oil

Salt & pepper to taste

For the 'pizza'

1 egg, slightly beaten (substitute with 2 tablespoons flour/gram flour for an eggless version)

1 stalk of spring onion, finely chopped

2 teaspoons fresh coriander, finely chopped + more for garnish

1 teaspoon paprika

½ cup grated fresh cottage cheese (paneer) or mozzarella

6-8 cherry tomatoes, sliced lengthwise

Make the cauliflower

Heat oil in a non-stick pan. Add the cumin seeds and cook till they begin to brown. Add the onion, garlic & ginger and cook till the onion turns translucent and begins to brown. Add the cauliflower, along with the remaining ingredients and ½ cup water. Cover and cook till cauliflower is tender. Turn heat to high and sauté till all the liquid has been absorbed and the cauliflower starts to brown. Keep aside and cool to room temperature

Make the pizza

In a bowl, mix the masala cauliflower with all the ‘other’ ingredients. Transfer to a baking dish and spread evenly about ¾ - 1 inch thick. Bake for 30-40 minutes in a 350 F oven, till the edges turn brown and crisp. Turn to broil and leave for another 15 minutes till the top is golden brown.

Sprinkle with coriander and oregano. Cut into wedges and serve. The breadsticks turn crisper as they cool, so this can be eaten hot or cold.

The 29. Portfolio

Why, hello pretty.

It's here! After a fair few weeks of work consisting of editing, compiling & doubting my abilities, the 29. recipe portfolio has finally arrived. A sneak preview of what the world has been missing. With 29 Indian tapas recipes, it is a snippet of the possibilities that bite-sized Indian cuisine can provide.

It's time people viewed Indian food differently. Curry, grease and chicken tikka masala is not all there is to the cuisine. It can be healthy. It can be presentable. And it can definitely be presented in sophisticated gatherings just like any other Hors d'oeuvres. Its time everyone knew the secret - don't you think? I will now begin marketing my business with the help of this little beauty. 

Creativity is key. And that's why I'm here. Get in touch and learn more about how you can get in on the scoop. 

Broccoli Pakora (Fritters) Sticks

“Anything on a stick

Becomes fun to eat,

Be it sweet or savory

It’s a welcome treat.

Colorful and simple

Like burgers gone small,

These cute bright fritters

Should go up on a wall.

Pop them in,

With chutney of any kind,

Keep one eye on them

For they won’t leave your mind.

Like art in your mouth

It’s another bite in line,

This number 27

Is quite a favorite of mine.”

Ingredients

For the pakoras (fritters)

1 cup broccoli, grated or finely chopped

½  cup onion, grated

¼ cup red pepper, finely chopped (optional)

4 tablespoons gram flour

½ teaspoon paprika

1 teaspoon coriander powder

3 tablespoons olive oil to pan fry

Salt & pepper to taste

Others

5-6 cherry tomatoes, halved

5-6 baby potatoes, boiled and halved

Coriander or basil leaves

Make the pakoras

Combine all the ingredients for the pakoras (except the oil) and mix well with your hands. Eventually the vegetables will start to leave a little water and the gram flour will help bind them, making a sticky mixture.

Heat oil in a non-stick pan. Make little ping pong ball sized rounds from the mixture and pan fry till crisp and brown. Rub a little oil on your hands before making the rounds so the batter doesn’t stick to your hands.

Sandwich the pakora between two halves of tomato or potato, secure with a toothpick and serve fresh with yogurt or mint chutney. A really easy & cute bite sized snack!

Baileys Quickies – Chocolate Mousse & Espresso Ice Cocktail

“If you’re lazy & you know it

Clap your hands,

If you want a dessert whipped as fast

As quicksand,

If you like shortcuts & recipes easy

Stand up please,

If you enjoy coffee, chocolate & indulgence

Say Irish cream,

If you grab your cake and to eat it too

You’re not a bore,

If you want to feel lost in magical taste,

Seek no more.”

I know I know. It's wrong to make mousse the short-hand way. It shows lack of skill and a shiftless attitude, not befitting someone who creates. Or cooks. But when it comes to that dreamy-whipped, patience-filled goodness, I get lazy. Believe it. Some things are better left to the experts, and when 'trick' recipes can taste as good, if not better, then everyone's a winner right? At least that's my philosophy.

So here are two very quick and 'cheat' recipes to make a great dessert-drink combo to end a perfect night. And perhaps a great compliment to my Tipsy dinner. Am I turning into an alcoholic?

I think I saw a nod.

Ingredients

For the mousse (adapted from this)

100 gm 70% dark chocolate (I used Lindt)

1 teaspoon sugar (optional- only use if you find 70% chocolate a bit bitter)

½ cup fresh orange juice, strained

¼ cup water

1 teaspoon orange extract/essence

6 tablespoons Baileys Irish cream

Vanilla ice cream, for serving

For the cocktail

½ cup espresso or strong instant coffee in ½ cup hot water

½ teaspoon brown sugar

Baileys Irish cream

Make the mousse

Fill a large bowl with ice and keep 4 ramekins ready.

In another (smaller bowl), mix the chocolate along with the orange juice, sugar and water and place it over simmering water (a water bath). Keep stirring till the chocolate has melted and is smooth and glossy. Take it off the heat and add the orange essence and baileys. Place the bowl immediately over the other one filled with ice, and whisk the mixture for 1 minute or so, just till it begins to thicken. Don’t over mix. Pour immediately into the ramekins and refrigerate for 2-3 hours. Serve with whipped cream or vanilla ice cream. Easy peasy japanesy…and seriously tasty!

Make the cocktail

Mix the espresso/coffee with sugar and freeze in an ice tray. Once frozen, put the espresso cubes in a freezer bag and crush to a fine dust. Fill a tall shot glass with the dust and slowly pour Baileys over it. Serve immediately. 

Easter Eats – Mango Phirni on Edible Spoons

“Deceptive to the eye

In shape of an egg,

‘Please let me try one’

You earnestly beg,

Surprise in the mouth

Your head swirls in wonder,

If this a miracle

Or a deliberate blunder?

Tastes nothing at all

Like it’s form and shape,

And the spoon crumbles

Making you gape,

Sweet like holiday

A dessert quite neat,

Approved by the bunny

As an Easter eat!”

Ingredients

For the Chocolate Shortbread Spoons (makes about 8-10 spoons)

½ stick (1/4 cup) unsalted butter, melted

½ cup all-purpose flour

½ teaspoon vanilla essence

1 ½ tablespoons unsweetened cocoa powder (I used Hershey’s)

A pinch of salt

For the Phirni (Ground Rice Pudding)

2 cups whole milk

3 tablespoons white rice, soaked in ½ cup water for 3 hours

2 tablespoons +1 teaspoon brown sugar (or to taste)

1 tablespoon rose water

1 teaspoon fresh mango pulp + few pieces for garnish

Make the Edible Spoons

Beat the butter till its light and fluffy. Stir in the vanilla and mix well. Now add all the dry ingredients and work till the dough begins to come together. Once done, cover with cling film and chill for approximately 30 minutes (can be more but not less).

Preheat oven to 375°F while dough chills.

Bring the dough to room temperature and knead for a few minutes till it soft and workable. Divide into 8-10 equal parts and roll out each part onto a 4 inch oval. If you have a spoon shape cookie cutter, cut out a spoon shape from this press into a spoon mould (use any oven-proof spoons you have at home- I used my ceramic appetizer spoons) If not, just press the dough into the mould and cut off the edges. Using your hands, give the dough the shape of the spoon, leaving the base slightly thicker that the stem (this will make the spoon heavier at the bottom, allowing it to balance better once baked)

Prick the moulds with a fork and bake the shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. Cool completely before removing them from the moulds. Chill slightly by refrigerating for 20 minutes.

Make the Rice Pudding (Phirni)

Grind the rice to a paste in a blender. Mix with the milk and bring to boil. Cook for 20-25 minutes, stirring continuously till the rice is fully cooked and the pudding starts to slowly thicken. At this stage, add the sugar and rose water. Cook for another 5-6 minutes till the sugar is melted. Remove from heat and cool. Once cooled, add the mango pulp and mix well. Chill for 2 hours.

Put a teaspoon of the phirni on the Chocolate Shortbread spoons, garnish with a piece of mango and serve cold.

Remember to make the mango rice pudding in excess, because one you have tasted it on the spoons you will definitely need- not want- more. It is delicious!

Chicken & Farro Siu Mai

"Made in India

Is a term we often hear,

But rarely for dim sum

Scrumptious and dear.

Dressed as China

But with a 'desi' taste,

Patience created these

Not a hand in haste.

With meat & grains

Whole, healthy, light,

And a touch of spice

The amount that's just right.

Bundled in love

And cooked in steam,

A mouthful of joy

Of meat warm & lean!
Easy as A
And a comfort dish,
Looks like the Farro
Granted my wish!"

This was my first experiment with the Tuscan Fields Farro that I received for the Eat Write Retreat recipe contest. Scrumptious as it was, I felt that the farro wasn't as pronounced as I'd envisioned it to be, and therefore decided to go with the Farro Dosa as my entry. After all, a prize entry is all about showing off.

Having lived in Asia for 12+ years, I wanted to try something authentically chinese- with my own twist of course! I thus took my inspiration from the delectable Shanghainese rice Siu Mai, which are open top dumplings made with meat and glutinous rice. I used chicken, coupled it with indian spices often used in Nepalese/Indian dumplings called Momo or Momocha, and substituted the glutinous rice with Farro Alle Verdure. 

The result? Well the pics speak a thousand words. Warm, soft and comforting, the farro gave a nutty 'bite' to the siu mai, complimenting the tenderness of the chicken. And they were gone as soon as my photo shoot was over. Although, some may have disappeared during it as well. Who's to tell.

Ingredients

10 round wonton wrappers (if you get the square ones, just trim the corners off)

¼ cup Tuscan Fields Farro Alle Verdure, cooked as per instructions and cooled (I tried this dish as an entry to the EWR recipe contest, hence the Farro. But it can be made without it, with glutinous rice, or with vegetables of choice. Be creative, it's fun.)

½ pound minced chicken

1 teaspoon curry powder

1 teaspoon coriander powder

½ teaspoon chili powder

2 green onion stalks, finely chopped

1 teaspoon fresh coriander, finely chopped

1 teaspoon garlic ginger paste

1 tablespoon sesame oil (or olive oil)

Salt & pepper to taste

Mix all the ingredients (except the wrappers!) and keep aside for 20 minutes. Remember to save some farro & fresh coriander for garnishing.

Make an “o” with your thumb and index finger. Take a wonton wrapper and place on top of this "o". Add a generous teaspoon of the chicken mixture in the centre and press it down. Rotate in anti-clockwise motion to make the wrapper stick to the chicken and form a bundle, with the top open. Put it down on a plate or kitchen counter to flatten the bottom (so it can sit without support). Apply some oil to the bottom and line them in a bamboo steamer. Just before steaming, add some farro and chopped coriander on top of each dumpling.

Steam for 10-12 minutes, till the chicken is thoroughly cooked. Serve hot with light soy sauce and any chinese garlic chili dip. They also go brilliantly with a mix of soy sauce & chili oil (authentic HK style!)

Tipsy Dinner - Red Wine Pasta + Malibu Mudcake

“If I could drink my meals

I would,

If I could steal an extra dessert

As I should,

If I could be always happy

I’d think,

If I could shy from coffee

I’d blink,

If I could say the perfect things

I’d talk,

If I never fell asleep

And only walk,

If I could be who you are

I’d be you,

If I could not taste

I’d be blue,

If you were a friend,

I’d give,

If life was wine

I’d live….”

This is not my typical post. It has non bite sized items (hurrah!), no curry or Indian touch (another hurrah?) and is not quite an original recipe. I mean pasta is pasta is pasta - right? But I still had to write about it. Just.

Ever had one of those days when ordinary is wonderful? Today was it. I lazed in all day, sat by the window and stared at the morning sun rise over the brooklyn bridge, indulged in a buttery cheese toast+coffee breakfast and... did nothing of significance. It was perfect.

And then I had to make dinner. With a half finished Pinot haunting me on the kitchen table, I decided to look for red wine recipes. I have cooked with white wine several times, but rarely with red since 1) my first experiment years ago was a disaster and 2) I always assumed red wine compliments beef & red meat (both of which I don't eat). However, I came across this pasta recipe and thought to myself - why not tweak it and get 'happy' over dinner? Plus, it would go perfectly with the Malibu Mudcakes I made yesterday. Is there a law against that? I didn't think so. If I want tipsy, I get tipsy.

What a great pre-exam send off to the hubby. Nothing like a good night's sleep before a test I say. 

Ingredients

200 gm spaghetti

1 ½ cups red wine

½ cup chicken stock

1 cup broccoli florets (I skin and use the stem too!)

1 cup radicchio, torn into pieces

½ teaspoon red chili flakes

½ teaspoon paprika

½ teaspoon oregano flakes

1 teaspoon fresh coriander, finely chopped

2 cloves of garlic, minced

1 stalk of spring onion, finely chopped

1 teaspoon brown sugar

2 tablespoons olive oil

2 tablespoon grated parmesan or parmigiano-reggiano, for garnish

Salt & pepper to taste

Cook the spaghetti in salted boiling water till it’s half done (around 3-4 minutes). Drain and keep aside (reserve some of the water).

In the same pan heat the wine and sugar. Once it begins to boil, add the half cooked spaghetti and cook on medium flame. Keep stirring, and cook till its almost al dente (another 3-4 minutes). At this stage, switch off the heat.

Meanwhile, heat oil in another non-stick pan. Add the garlic and cook till its brown. Add the broccoli, chicken stock and all the dry spices and cover to steam the broccoli for a few minutes - till it turns dark green in color. Now add the pasta along with the wine and cook till the pasta is al dente. Stir in the spring onion, coriander & radicchio and cook on high heat till any excess wine has been absorbed.

Sprinkle with parmesan and serve immediately. 

A gently flavored, fragrant & slightly tipsy dinner. What did you eat today?

White Chocolate-Thandai-Malibu Mini Mudcakes

“A reason to bring

Out the color in you,

Laugh, eat and enjoy

And drink a few,

Family, friends

Not a moment dull,

From the corner you’re hit

With a water pistol,

‘Let me get you!’

Revenge is on your mind,

But little sweet treats

You happen to find,

Games are history

When food is not,

A bite of gujia

Or a thandai shot!

Holi is here

If an excuse is what you need,

Otherwise just down a few

Behind the scenes!

Thandai is a spiced cold milk drink, usually alcoholic, drunk during Holi, the Indian festival of colors. Being far away from home, and with the festival less than a week away (March 27), I felt I needed to draw some inspiration from it. I thus captured those wonderful flavors, keeping the 'kick' intact (of course!), and bundled it all into one moist little mudcake! Truly delish and quite potent! *hic*

Warning: may cause a hangover.

Ingredients (makes 12 mini cakes)

For the mudcake

6 tablespoons unsalted butter

110 gm white chocolate (approx 24 Lindt squares)

3/4 cup milk

1 ½ tbsp Thandai spice mix (use a ready mix or from the recipe below)

1/3 cup sugar

1 egg

3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp vanilla

5 tbsp Malibu

For the icing

½ cup heavy whipping cream

1 tablespoon Malibu

1 teaspoon brown sugar

For the Thandai mix

1 teaspoon fennel seeds

1/2 teaspoon poppy seeds

5-6 almonds

2 green cardamoms

2 cloves

1 cinnamon stick

5-6 black peppercorns

Grind all the ingredients for the Thandai mix to a powder and keep aside.

Whip the cream and sugar till it’s stiff enough to be piped and refrigerate.

Heat the butter, chocolate, milk, thandai powder and sugar in a metal pot over simmering water. Once the chocolate has melted, mix well and cool to room temperature. Make sure there are no lumps of chocolate or butter. Once cool, whisk in the egg and vanilla extract. Sift the flour, baking soda and salt. Slowly add the wet mixture to the flour, constantly folding to ensure no lumps are formed. Once the batter is smooth, stir in the Malibu. Do not over mix.

Pour in a cake dish or mini cheesecake pan and bake at 320 F (160 C) for 30-35 minutes, till the top is firm and a toothpick comes out clean.  Cool to room temperature. 

Mix Malibu with the chilled whipped cream, apply on the mini mudcakes and enjoy!

EatWriteRetreat Recipe Contest - Farro Dosa w/ Curried Chicken Salad

“Farro oh Farro

What are you,

A grain of sorts

Nutty, with a chew.

Great in salads

Forget boring ol’ rice,

Adds a zing to soups,

For a healthier bite.

But what about food

Indian, with some spice,

Can you be versatile

To grab the prize?

Soaked & ground

You mingle and meet

Lentils, chili & others

For a delicious treat.

With a kick of curry

Oh, what a steal,

You’re truly transformed

Into a pancake meal!

Passing the test

You’re a friend new,

Now just make me win

Pretty, will you?”

A short video to start your experience. Did you enjoy it? (I can't figure out why it shows up twice though!)

I usually don't write a story to go with my recipe posts as I believe that poetry and pics can achieve that which words never can. However, since this is an entry post for the Eat Write Retreat recipe contest, I thought I should talk about the inspiration behind the dish.

When I first tasted the Tuscan Fields farro, it reminded me a little of brown rice, yet had a nutty grain or lentil like texture to it. So I decided to re-create something that uses both rice & lentils. That was just the beginning. As I pondered over various dishes I have made, I resolved that I wanted the final result to possess 4 main attributes:

1) Be inspired from an Indian dish (staying close to my roots!)

2) Be creative - well, because that's what I do.

3) Have an element of fusion cuisine.

4) Be bite size, to honor & respect my (very new!) business focusing on Indian Tapas.

That's it. With those elements in mind I got started, and it wasn't long before I came up with this! (I actually tried only 1 other dish, which is posted HERE). Well, I lie. I also did try farro with indian curry, and it was absolutely divine! But being Indian, it was too simple to enter that in this contest. And i'm a bit of a perfectionist!

Anyway, back to my dish. Dosas are a popular South Indian snack/breakfast dish and are essentially pancakes made of a rice-lentil  batter blend, and eaten with a variety of chutneys or lentil curry. Traditionally you would need to not only soak the grains overnight, but also ferment the batter before you can partake some of the crisp goodness (what people do for food eh!).  I, on the other hand, made my mini dosas from Tuscan Fields Farro Perlato and green lentils - soaked but not fermented. To complete the dish (the fusion) I served it with a cold yogurt based salad of curried chicken & Farro Alle Verdure. So what you see here really is Farro-on-Farro!

Enough said. I will finally let the recipe & the (many) pictures do the rest of the talking.

Ingredients

For the Dosa (makes around 20 mini dosas)

½ cup Tuscan Fields Farro Perlato (original/plain flavor)

½ cup green lentils (moong dal)

1 green chili (optional)

Salt & pepper to taste

Olive oil for cooking

For the Salad

½ pound chicken mince

¼ red onion, sliced lengthwise

½ cup thick yogurt

¼ cup Tuscan Fields Farro Alle Verdure (with garden vegetable)

1 teaspoon fresh coriander, finely chopped

1 spring onion, finely chopped

½ teaspoon mustard seeds

½ teaspoon paprika

½ teaspoon curry powder

1 teaspoon olive oil

Salt & pepper to taste

Make the salad

Cook the farro in ½ cup of salted water till al dente (mine took only 12-15 minutes). Drain and keep aside.

Heat oil in a non-stick pan. Add the mustard seeds and cook till they splutter. Now add the onions and cook till they turn translucent and begin to brown. Stir in the chicken, all the dry spices and ¼ cup water and cook covered on medium heat till the chicken is fully cooked. Uncover, cook to dry any excess liquid and remove from heat to cool. In a bowl mix the cooled chicken, yogurt, farro, spring onion and fresh coriander. Adjust seasoning if required and mix well. Keep aside.

Make the Dosas

Soak the farro and green lentils overnight. Drain the water (keep aside) and blend together with the chili (if using) to a fine paste. Add some of the drained water if the mixture is too thick (it should be slightly thinner than a pancake batter). Mix in salt & pepper and keep aside for 10 minutes to let the flavors mingle.

Heat a non-stick skillet. Mix the batter well to remove any settled sediments, and add a tablespoon of the batter to the pan (without any oil or it wont spread evenly). In a clockwise motion, spread the batter to form a thin pancake. Put a few drops of oil on top and on the sides, and cook till the underside is cooked & crisp (approx 1 minute for the mini ones). Once done, flip and cook the other side for a couple of minutes, till slightly brown. Do this with all the batter. 

Remove from heat and serve fresh with the chicken salad. Best way to eat - put a little chicken salad in the centre of the dosa, roll it up and finish in two bites!

It was a gloomy day for pictures, but I hope I did these little fellas some foodly justice!

So, will I see you at Eat Write Retreat? Time will tell. And till then, someone has to do the hard task of eating these mini roll-ups! Who's joining me? 

Paella-style Spinach Biryani

“Green & light

Swells up the rice,

Crisp underneath

With an aroma nice,

The onions brown

And I stir it slow,

Letting the flavors fuse

Like a magic show,

Covered in secret

It cooks in time,

With a personal zest

Of masala & lime

The smells spreads

Over the kitchen walls,

And the neighbors line up

Across the hall

For a taste of gold

If there is spare,

But I may disappoint

And never share.”

Ingredients

1 cup spinach curry (I made a veg version with potatoes, but you can use the original with chicken as well)

1/2 cup basmati rice
1 clove, crushed
1 green cardamom, crushed
1 bay leaf

1 teaspoon oregano flakes

2 tablespoons + 1 teaspoon olive oil

1 teaspoon fresh coriander, finely chopped

2 teaspoon lemon juice

Salt & pepper

Separate the pieces of chicken or potatoes from the spinach curry and keep aside.

Heat 2 tablespoons of olive oil in a non-stick pan. Add the cardamom, clove and bay leaf and cook till the spices become fragrant, about a minute. Stir in the rice and the remaining dry spices. Sauté for a minute till the rice turns slightly brown and all the grains are coated with oil. Mix in the spinach curry, along with 1 cup of water and cover and cook on medium/low flame for 8-10 minutes, till the rice is cooked. If the rice looks too dry, add another ½ cup water at this stage. It should look slightly wet even though it’s fully cooked. Uncover, put the chicken/potatoes earlier removed from the curry on top of the rice, and sprinkle with coriander, lemon juice and another teaspoon of olive oil. Cover and steam for another 5 minutes till all the liquid has been absorbed and the rice looks dry and fluffy. The bottom of the rice should also be slightly crisp and begin sticking to the pan.

Remove from heat and serve immediately. 

Kind-of-a-Kaima Idli

“I can’t stand wasting

That’s just who I am,

So I re-engineer them all

No, it’s not a sham.

Using leftovers to create

Dishes vibrant and new,

Is an art not quite common

And I will change your view

Take this dish for example

Yesterday had a name,

But I reformed its identity

To bring to it new fame.

Today in shape else

It fed me and a friend,

And that’s how my dear

You start a recipe trend!”

Kaima Idlis hail from the southern Indian state of Tamil Nadu, and are traditionally deep fried pieces of idli (steamed indian rice cakes) that have been cooked in spicy & tangy sauce. This is my version- not deep fried, but just as decadent and appetizing!

Ingredients

5 leftover idli, cut into 4 pieces (I used leftovers from here)

1 tablespoon tomato paste

½ onion, diced lengthwise

½ teaspoon mustard seeds

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon chili powder

1 tablespoon olive oil

2-3 dried curry leaves, crushed

Salt & pepper

Chopped coriander to garnish

Heat oil in a non-stick pan. Add the mustard seeds and curry leaves and cook till the seeds begin to splutter. Now add the onions and cook till they turn transparent. Stir in the tomato paste, dry spices and ¼ cup water. Cover and cook for a few minutes, then uncover and dry any excess liquid. Stir in the idli pieces and cook for 4-5 minutes, or till they begin to become crisp on the edges.  Remove from heat, sprinkle some chopped coriander and enjoy!

Masala Chai Cookies

“Sharma-ji became famous

Making this road side treat,

A hot cup of masala chai

That you just cannot beat.

Sweet and mysterious

A pick-me-up morning sip,

A small plastic tea cup

And spices till the rim.

Dipped with glucose biscuits

For an added energy kick,

The perfect winter’s entitlement

Till the very last lick!”

Many of us grew up eating glucose biscuits dipped in our little cup of morning tea. With busy lives, and busier minds, that entitlement has somehow been lost with time. So I thought, why not combine the taste into a treat that can be grabbed on the go! I just don't want to let that childhood go. Do you?

Ingredients

For the masala chai (makes a strong 3/4 cup of masala tea)

1 cup water

½ cup whole milk

½ teaspoon cardamom powder

¼ teaspoon cinnamon powder

2 cloves, crushed

2 teaspoon black tea leaves

For the cookies (makes around 24 3inch cookies)

2 eggs

1 cup wholewheat flour

1 teaspoon baking soda

½ teaspoon salt

2/3 cup fine brown sugar

6 tablespoon unsalted butter

½ cup honey oat clusters (or plain roasted oats), crushed (optional)

Make the chai

Heat water along with the spices and tea leaves. Once it begins to boil, add the milk, lower heat and let it simmer till the mixture reduces to half its volume. Strain and keep aside.

Make the cookies

Sift the flour, baking soda and salt together.

Melt the butter and mix it with the cooled tea.

Combine the sugar and eggs and beat well. Fold in the dry ingredients, followed by the tea mixture slowly. Finally add the oats (if using) and mix well. The mixture will resemble a sticky dough. Scoop 1 tablespoon of the mixture at a time, and place it 2 inches apart on a greased baking or cookie tray. Remember, the cookies will expand a little so you do need some space in between otherwise they'll all stick together.

Bake at 325 F for 20-22 minutes- the bottom will turn brown and become crisp, but the top will be slightly risen and soft.  Cool completely and serve. Can be stored in an airtight container in the refrigerator for up to 1 week.

Green Cuisine – Our St. Patrick’s Day Bites

“I may not be Irish

But green I can eat,

And any excuse really

To enjoy another feast!

Little boats of cucumber

Floating my appetite,

And bites of deep dish

Going out of sight.

While the couscous and

Chicken, talk into the night,

I devour the brownie pops

With all my might.

The shamrock’s by my side

Time flies in beer,

Wearing green for luck

And a look oh-so-dear.

Now if you’ll excuse me

I need to finish my meal,

Before the leprechauns have

Another trick up their sleeve!”

1. Spinach Corn Deep Dish Pizza Bites

Ingredients

1 cup curried spinach corn (substitute chicken with 1 cup corn kernels)

8 slices of brown bread, centers cut out and made into cups.

(Don’t pre-bake the cups, just butter, press them into the muffin pan and keep aside. You could also use mini tortilla wraps or pizza dough, homemade of store bought)

½ cup grated Gruyere (or Parmesan)

Line the cups in a mini muffin pan. Spoon 1 teaspoon of the spinach corn curry, followed by a generous amount of cheese (yum!) and bake at 350 F till the cheese is just melted and begins to brown around the edges (around 10-15 minutes).

Serve hot.

2. Cous Cous & Mint Chicken Tikka Cups

Ingredients

12 pieces of chicken tikka

½ cup couscous

1 tablespoon salted butter or margarine

½ cup mixed vegetables- I used red/green peppers, carrots & onions

1 teaspoon olive oil

1 teaspoon fresh coriander, finely chopped

1 teaspoon dried basil

1 teaspoon curry powder

½ teaspoon paprika

Salt & pepper

Prepare the chicken tikkas as per my previous recipe.

Heat olive oil in a pan. Add the vegetables & dry spices and sauté for a few minutes. Don’t over cook as we do not want them to lose their crunch. Stir in the couscous and roast for a minute. Now add 1 cup boiling water, turn off the heat and cover for 4-5 minutes. The cous cous will soak in the water and cook slowly. Fluff with a fork, add the butter and mix well. Adjust seasoning if required.

Serve hot with the chicken tikka skewers.

3. Cucumber Boats 

Ingredients

1 large cucumber, halved lengthwise, seeds and a bit of the centre removed

1 egg, boiled

1 teaspoon mayonnaise

½ teaspoon paprika

1 teaspoon fresh herbs- I used a mix of mint & cilantro. You can also use dill/basil

½ red pepper

1 teaspoon red onion, finely chopped

1 teaspoon jalapeno, finely chopped

1 teaspoon fresh coriander, finely chopped

½ teaspoon lemon juice

Salt & pepper

Mash the egg and mix with mayonnaise, paprika, herbs, salt & pepper and keep aside.

Grill the red pepper in a 375 F oven for 10-15 minutes, till it’s soft and the edges begin to brown. Cool, finely chop it and mix with the onion, coriander, jalapeno, lemon juice, salt & pepper to make the salsa.

Put a layer of this red pepper salsa inside the scooped out cucumbers. Top with a layer of the egg salad. Cut into 1 inch pieces and serve immediately.

4. Brownie Pops 

Ingredients

Freshly baked chocolate brownies

50 gm dark chocolate

4 lollipop sticks

1 tablespoon unsalted butter

Colorful sprinkles

Cut out small round pieces (or any shape you fancy) from the brownies. 

Melt the chocolate and butter over a water bath (simmering water). Once melted, dip the lollipop stick in it and insert into one end of the cut out brownies (the chocolate will act as the glue to hold the stick). Dip the brownies halfway into the melted chocolate, and immediately into the sprinkles. Keep on a non-stick surface or stand and refrigerate. Bring to room temperature before they’re ready to be served. 

.......And of course, a few pints of beer!

Shrimp Red Curry Idli Pops

“Between Asia and India

Amongst coconut grove bends,

There sat a priest

Who worked on fusion trends.

He combined this & that

And tasted with a knowing look,

To make sure the new staple

Was worthy of a book.

He owned many a field

And all the rice he grew

Went either to his tummy

Or into an experiment new!

Thus emerged some gems

Born out of grating, grilling & chops,

And while Thailand mastered the curry

He was converting Idlis into pops.”

What do you eat with red curry? Well, rice of course. And what is Idli made of? Rice! That's the simple inspiration behind this dish.

Ingredients

(Makes around 16 mini muffin sized Idlis)

1 cup white rice, soaked overnight

1/3 cup coconut milk
2 tablespoons greek yogurt

6 tablespoons cup fine semolina

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon split chickpea or yellow lentils

½ teaspoon garlic ginger paste

2 tablespoon Thai red curry paste

½ cup prawns, shelled & deveined

1 tablespoon olive oil

1 tablespoon fresh coriander, chopped

A pinch of asafoetida

Salt & pepper

Method

Blend the soaked rice to a fine paste with 1/3 cup water, and mix with the coconut milk. Keep aside for 20 minutes.

Roast the semolina in a non-stick pan till it begins to turn brown. Keep aside to cool.

Heat oil in a pan. Add the mustard and cumin seeds and cook for a few minutes. Once they begin to splutter, add the garlic ginger paste, red curry paste, all the dry spices and the prawns, along with 1/3 cup of water. Cover and cook till the prawns are cooked. Remove the prawns from the curry and keep aside. Continue to cook the curry till any excess water has been absorbed. Remove from heat and cool.

In a bowl, mix the rice paste, semolina, yogurt and red curry paste. Pour into mini idli pan and steam for 20 minutes or till a toothpick inserted in the center comes out clean. Top with the cooked prawns and serve. A Thai-South Indian fusion!

Feeling lazy? Just substitue the rice, coconut milk, yogurt & semolina with a cup of instant idli mix. Would work just the same.

Don’t worry if you do not own an Idli maker – I don’t either! That’s the beauty of DIY remedies! You have the following options:

1. Bake them at 300 F for 10-15 minutes.

2. Microwave them at high for 7-10 minutes. (not a big fan of this as it makes the idlis slightly harder than steaming or baking)

3. Make your own steamer- this is what I did. Take any deep large pan and fill a little water in it. Put a smaller cake pan (or any pan that has a flat bottom) upside down inside this to make a little stand on the water. Bring the water to boiling point. Now put the idli batter in mini muffin/cupcake pans and put that on top of the ‘stand’. Cover and steam for 15-20 minutes. (refer to pics in the end)

(Setting up the DIY steamer)

The Hot Chocolate Barfee

“A cup of cocoa

For a sleep so true,

Topped with marshmallows

For the child in you.

Warm, like a cuddle

And simple, not clever,

A sip that you don’t quite

Outgrow in forever.

A treat so divine

Easily does woo,

Now you can have your cuppa

And eat it too.”

Ingredients

½ cup whole milk

1 tablespoon unsalted butter

½ can sweetened condensed milk

3 tablespoons unsweetened cocoa powder

1 cup mini marshmallows

Line a mini cupcake pan with cupcake covers and keep aside.

Heat the butter in a pan. Warm the milk a little and mix the cocoa powder in it so that there are no lumps. Add the chocolate milk along with the condensed milk to the butter. Stir well and cook with constant stirring so the mixture doesn’t burn or stick to the bottom of the pan. It will begin to thicken slowly. Turn off the heat when the mixture begins to come off from the sides of the pan and reaches the consistency of thick batter – i.e. can be poured but will also set once cooled. Mine took about 30-35 minutes and is dependent on the quality of milk and condensed milk.  At this stage, stir in about ½ a cup of marshmallows so they melt in the mixture.

Put one tablespoon of the mixture into the cupcake moulds. Add a marshmallow to the centre and cover with another tablespoon of the mixture. Refrigerate and cool for 2-3 hours before serving. A sinful, fudgy chocolate treat, definitely not for the faint of heart!

Now you can have you hot chocolate and eat it too!