Spring Chicken Bake

“Chicken and vegetables

At war, hold that enemy eye,

Children hate them greens

But the bird gets no sigh.

Such discrimination

Is hardly fair today,

Why should nature work so hard

While slaughter gets its way?

So I mixed them up

And let them become friends,

The only way to change minds

Is to start a new trend.

Out came a cohesion

Of love, color & taste,

While some experiments fail

This was surely no waste!”

I love food that can be just thrown together and baked. Love, love, love it. It's simple, quick, and shouts fresh and wholesome. Best part? It tastes great too!

Ingredients

1 pound chicken breast, cut into small cubes

1 small eggplant, diced

½ onion, sliced lengthwise

½ cup baby carrots, diced

1 red pepper, diced

2 cloves of garlic, minced

½ cup cherry tomatoes, halved

2 green chilies, finely chopped (add more if you want it more spicy)

¼ cup fresh basil or mint, roughly chopped

5 tablespoons olive oil

1 teaspoon paprika

1 tablespoon coriander powder

½ teaspoon garlic powder

1 teaspoon dried basil

½ teaspoon turmeric powder

1 teaspoon freshly ground black pepper

Salt to taste

Mix all the ingredients and refrigerate for 2 hours for the flavors to mingle. Bake in a 375 degree F oven for 30-35 minutes, till the chicken is fully cooked and the vegetables are slightly tender and brown. Turn oven to broil and cook for another 2-3 minutes. This will give the vegetables a tender crisp film – much like what you get in a BBQ.

Serve hot with paranthas and mint yogurt chutney. A quick, healthy and wholesome meal!

Quinoa, Banana & Coconut Kheer (Pudding)

“The goodness of bananas

With creamy coconuts,

This comfort in a bowl

Leaves no scope for buts.

Works warm or cold

With a berry-licious bite,

All the comfort of pudding

Without those pants getting tight!

The earthiness of grains

Completes that evening meal,

Dessert, and health too?

Now that’s a real steal.”

 

Ingredients

3 tablespoons quinoa, thoroughly washed

1 cup whole milk

1/2 cup coconut milk

2 tablespoons brown sugar

1 green cardamom, crushed

1/2 banana, peeled & mashed

1/4 cup dried cranberries, soaked in warm water for 15 minutes to re-hydrate

 

Cook the quinoa in 1/2 cup water (or as per instructions on the packet) till its fully cooked. Drain any excess liquid and keep aside.

 

Mix the milk, coconut milk & sugar and bring to a simmer. Add the mashed bananas and let it simmer for another minute. Now stir in the quinoa, cardamom and cranberries. Simmer on medium-low flame for 5-7 minutes, till 1/4 of the milk has evaporated and the pudding turns slightly thick. Don't turn heat to high or let the mixture boil over as the milk may curdle. The final consistency depends on how thick you like your rice pudding.  Keep in mind that the pudding will become thicker as it cools.

 

Once done, remove from heat and refrigerate for 3-4 hours. Serve chilled.

 

A great [healthier] alternative to the traditional rice pudding or kheer.

 

 

Tandoori Brussels Sprouts

“Rounds of green, that hold a flavor within,

Nutty and deep, without an ounce of sin.

Healthy and wholesome, benefits that act fast,

These mini cabbages, need a home in your heart.

Bake or slaw, eat as you will,

I put mine, on a hot tandoori grill!

Re-creating the taste, of a treat I miss,

Now seeking converts, from chicken to this.”

With spring in the air, everyone is looking for reasons to fire up that grill. Here is a great way to incorporate Indian flavors into this nutty vegetable - and a meat alternative for the BBQ fanatic vegetarians!

Ingredients

10-12 brussels sprouts, washed and halved

4 tablespoons thick yogurt

¾ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

¼ teaspoon red chili powder

1 teaspoon lime juice

¼ teaspoon red pepper flakes

Salt to taste

2 tablespoons olive oil

Chat masala to sprinkle (optional)

Mix the yogurt will all the listed spices, except the oil, and marinate the brussels sprouts in this mixture for 2-3 hours.

Once ready to grill, line them on a greased baking tray. Brush the tops with more olive oil and bake at 400 degree F for 30-35 minutes, or till they are browned and par cooked (with a little crunch left over). They would also taste great if grilled on a BBQ. Put on a skewer and serve hot with a mint chutney.

Truffled Mushrooms & Cheese Samosas

"An oil, a flavor

A fragrance mystique,

A drop of this

And all others turn meek.

Earthy, extensive

A taste so deep,

 Italy in India

Was never so discreet.

Swooning the senses

The aroma flows,

The rarity & pomp

Easily shows.

A dribble of

Truffle-iciousness today,

Magically make this 

One happy Monday!"

Ingredients

1 cup button mushrooms, finely chopped

½ teaspoon butter

1 teaspoon truffle oil

10 square wonton/dumpling wrappers

2 teaspoons grated cheese (gouda, gruyere or anything that melts well)

Salt & pepper

Oil for shallow frying

Heat the butter in a non stick pan. Add the mushrooms, salt , pepper & truffle oil.  Cover and cook till the mushrooms are no longer raw. Turn heat to high and sauté till any excess liquid has evaporated. Remove from heat & cool.

Once cooled, add ½ teaspoon of the mushrooms and a bit of cheese towards one corner of the square wonton wrapper. Fold to half, and then half again so as to form a 2.5 inch triangle. Grease the wrappers a bit before keeping them, so they do not dry up.

Shallow fry or bake till golden brown on both sides. Serve hot. A flavorful twist to the traditional samosa!

Aloo Gobi Two Ways : #2 The Quinoa Pulao (Pilaf)

"This little grain

With a sheath of gold,

Healthy & filling

With a flavor bold.

Cook as a salad

Or turn into soup hot,

Versatility is its middle name

So give it a shot.

I turned to the basics

Said goodbye to rice,

Mixed it with curry

And added some spice.

Out came a pilaf

Satisfaction was found,

You read the recipe

While I go for another round..”

Ingredients

1 cup aloo gobi (curried cauliflower and potato)

½ cup quinoa, cooked as per instructions on packet (you can use brown rice, semolina, farro or couscous as well - whatever you find easily in your neighboring supermarket)

7-8 cherry tomatoes, halved

¼ onion, finely chopped

1 teaspoon olive oil
1/2 teaspoon red pepper flakes (optional)
Salt (if required)

Heat the oil in a non stick pan. Add the onions and tomatoes and cook for a few minutes, just till the tomatoes start to wilt. Add the cooked quinoa and aloo gobi. Mash the gobi slightly, mix well and sauté for another 2-3 minutes. Adjust salt and add red pepper flakes (if you like that kick!), remove from heat and serve hot with pickle and yogurt. 

A healthy weeknight dinner option!

Aloo Gobi Two Ways : #1 The Curried Crackers

“Cauliflower oh cauliflower

Your texture and crunch,

Makes my mouth water

As I count down to lunch.

As you roast slowly

With that aroma so unique,

My nose searches for you

And the simplicity I seek.

Curried or baked

Traditional or fancy,

If meals weren’t enough

I can now enjoy you with tea!

Small bites so scrumptious

With a flavor known so well,

Masala in Hors D’oeuvres

An Indian show & tell.”

If you love the Indian curried dish of cauliflower & potatoes a.k.a Aloo Gobi as much as I do, then you have stumbled upon the right recipe. 

Fragrant & flavorful, I can never say no when a bowl of this presents itself in front of me. Such is my obsession that in the anticipation & excitement of it all, I often cook more than two of us can devour. And thus this post. Cauliflower, with its roasted nutty tang and potatoes - well what can I say about potatoes - with their ever-so-versatile texture and taste make this dish a perfect combination. And it provides a balance to almost anything you eat with it - be it rice, breads, salad or simply on its own. 

Here is the first of two simple ways to re-create this everyday meal into something gourmet!

Ingredients

½ cauliflower, cut into small florets

1 medium potato, diced into cubes

1/2 cup frozen peas (optional - I add them as I love the color it gives the otherwise bland looking dish!)

1 teaspoon cumin seeds

½ teaspoon asafetida powder

2 teaspoons coriander powder

½ teaspoon turmeric powder

2 tablespoons olive oil

Some fresh coriander to garnish

Salt & chili to taste

Others

10-12 crackers (I used whole wheat herb crackers, you can use whatever you fancy/have at home)

2-3 tablespoons plain low-salt cream cheese/ricotta, softened

1-2 stalks of asparagus, halved and cut into 3 inch stalks

Heat oil in a non-stick pan. Add the cumin seeds and cook till they brown and begin to splutter. Add the remaining ingredients along with ½ cup water and mix well. Cover and cook on medium heat for 8-10 minutes, or till the potato and cauliflower are soft and thoroughly cooked. Turn heat to high, and sauté for 4-5 minutes till any excess liquid is absorbed and the edges of the vegetables begin to get brown & crisp.

Remove from heat, add fresh coriander and cool to room temperature.

Using the same pan, sauté the asparagus for 2-3 minutes till it loses its ‘rawness’. Don’t overcook, as we don’t want it to wilt and become soft.

Spread some ricotta or cream cheese on half the cracker. Top with a teaspoon of the aloo gobi, and garnish with the asparagus. A unique Indian version of the popular cracker Hors D'oeuvres!

Masala Shrimp on Papdi (Indian Crackers)

“This curry so easy

Is a meal on its own,

But with a slight twist

Becomes a street food known.

Seafood lovers

Now need not sob,

They now have their chaat

With fish on top.

Spicy & quick

Eat it in a bite,

And store the leftovers

For that binge at midnight.

But lock your doors

For neighbors may get close

And steal it all

From under your nose!”

Ingredients

½ pound cleaned shrimps

2 large plum tomatoes, diced

½ onion, sliced lengthwise

1 clove of garlic, minced

1 tablespoon unsalted butter (or olive oil if you want a lighter version!)

½ teaspoon chili powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

½ teaspoon garam masala

½ teaspoon dry mango powder

Salt & pepper to taste

8-10 papdi (indian crackers), pani puri (puffed indian crackers) or regular crackers

Heat the butter in a non-stick pan. Add the garlic and onions and cook till onions turn translucent. Stir in the tomatoes, along with all the dry spices. Cover and cook on medium flame for 6-7 minutes, till the tomatoes are tender and thoroughly cooked. Add the shrimps, along with ¼ cup water and cook for another 5-6 minutes till the shrimps are cooked. Turn flame to high and sauté till any excess liquid has been absorbed. Remove from heat.

Serve a piece of prawn on top of a papdi/cracker. Sprinkle with fried onions & freshly chopped coriander for a crunch! Simple & divine!

Tamarind Rice in Cucumber Cups

“Cool as a cucumber

Is a term we often hear,

Specially welcoming

Now that summer is near.

With a tang of tamarind

And a south Indian touch,

From veggie to tapas

Did not take that much!

This rice special

And the fresh crunch,

It’s the appetizer for which

You’ll skip lunch.”

Ingredients

2 cups boiled rice (preferably left over from day before)

2 dried red chilies

1 teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon coriander powder

½ teaspoon asafetida powder

1 teaspoon tamarind paste
2 tablespoons roasted peanuts, slightly crushed

2 teaspoons split yellow gram (optional)

2 tablespoons olive oil

1 large cucumber, cut into 2 inch pieces

Salt & chili to taste

Heat oil in a pan. Add the yellow gram, peanuts, mustard seeds, cumin seeds, red chilies and fry for a few minutes till the seeds begin to splutter. Add the tamarind paste, along with ½ cup water and the remaining dry spices. Cook on medium flame for 5-6 minutes, till the tamarind is cooked and most of the water has been absorbed. Add the rice, mix well and cook for another 4-5 minutes. Remove from heat and cool.

Scoop the centres of the cucumber pieces and fill with the tamarind rice. Serve cold.

Volunteering with Chef Jehangir Mehta & The WITS Annual Benefit (22April2013)

"Cutlery was out, tables were laid

People walked in, smiles were exchanged

Lights turned dim, room filled with noise

Photographer flashes, women with poise

Small bites many, vegetables dumplings with soy

Tastes & conversation, bites of joy

Amidst the buzz, auctions were sold

As the night progressed, stories were told

Chefs & children, food for thought

A night with a cause, well wishers sought

 Jazz for the ears, celebrities in sight

Eating & mingling, wishing goodnight

An experience for keeps, opportunity of gold

Just at hello, I was sold."

Last night I had the opportunity to volunteer with Iron Chef contestant, Chef Jehangir Mehta (chef & owner - Graffiti & Mehtaphor) at the WITS Annual Benefit Ball in Tribeca!

More than 40 restaurants volunteered tastings for charity that benefited the WITS organization - Wellness In The Schools. An organization that "inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools". Mehtaphor was one of the stalls, and Chef Jehangir wowed the crowd with his taste of asian fusion with the Vegetable Dumpling Chaat - a savory dish of mixed vegetable dumplings tossed in light chili soy, tomatoes, onions and finished with Indian sev (fried indian noodle snack) for a crunch. The plates disappeared faster than we could replace them, and  people did not quite want to say goodbye as they kept coming back for more. I, for one, can say I saw one distinguished guest relish at least 15 dumplings. Hey, no one's complaining, all's fair in the name of charity!

Some of the other features were reBar with a smooth tantalizing dish of cheesy polenta, truffle & salmon roe, Alice's Tea Cup with melt-in-the mouth mini red velvet cupcakes and pumpkin spice scones, Levain Bakery with a choice of gooey fudgy cookies, Ammirati Coffee & many many more. This was one night where I wish I could get a stomach for hire!

I was helping out so didn't take my camera to capture the buzz, beauty and bountiful food, but I did use my phone (thank god for technology) to capture some of the moments. 

The Delectable Dumpling Chaat

Atsuko-san (Chef Jehangir's lovely assistant) & Me

Some of the other delish food at the event

Chef Jehangir's Book- Mantra

One of the restaurants setting their table - gearing up for the crowd

All that hard work paid off - ended the night with a palatable plum sour & rum cocktail. Hello, purple!

The Team (from left) - Gee, Atsuko-san, Thomas, Chef Jehangir, Me & Christian.

Hurrah! to a great night, great people and of course some gorgeous food. 

Strawberry & Blueberry Butter Cake (And a B'day Wish!)

Happy Birthday Mamta!

“Red , white & blue

Colors of  laughter & spring,

Create this delectable cake

And make the hearts sing.

With flavors simple

Bringing in a special birthday,

That evening party

Just got a tad gourmet.

Fruits and freshness

A farmers market in your plate,

Mix, bake, grow up a little

Then sit back and celebrate!”

I may be far far away, but that can't stop me from celebrating the sis in-law's b'day. Even though I get to eat the cake and .....well she only gets to see the pictures. After all, it's the thought that counts, isn't it? 

Ingredients

7 tablespoons unsalted butter, at room temperature

1 1/2 cup all-purpose flour (or 1 cup whole wheat flour)

1 teaspoon baking powder

½  teaspoon salt

2/3 cup brown sugar + more for sprinkling on top

2 large eggs

½ cup milk

5 tablespoons vanilla coffee creamer

1 cup strawberries (quartered)

½ cup blueberries

1/3 teaspoon cinnamon powder (for sprinkling-optional)

Pre-heat the oven to 350 F (180 degree C)

Mix the flour, baking powder and salt together in a bowl.

Mix the milk and vanilla creamer and keep aside.

In another bowl, beat the butter and sugar until the sugar has melted and the mixture turns fluffy. Mix in the eggs, one by one, beating well after each addition. Add the flour mixture slowly, a spoon at a time, along with a little bit of the milk mixture, and fold till all the ingredients are just combined and the batter is smooth. Continue to do this till all the milk & flour has been incorporated. Pour the mixture into a greased cake pan, and top with the strawberries & blueberries. Sprinkle some sugar and cinnamon (if using) on the fruits and bake for 10 minutes at 350 F. Reduce the temperature to 325F and bake for another 45-50 minutes, or till the edges are brown and a toothpick inserted in the centre comes out clean, Cool & cut into wedges.

A delicious (and only slightly indulgent) way to enjoy the colorful fruits of spring, and celebrate a special day! You can also replace spring fruits with stewed apples, peaches, chocolate chips, nuts or anything that catches your fancy. The options are limitless. 

*Adapted from a smittenkitchen recipe

Red Curry Chickpeas

“Mellow & warm

The melt-in-the-mouth,

Texture of this dish

Reminds me of down south.

Bite full of the beach

And an aroma of waves,

Like a snooze in the sun

With food you crave.

The creaminess of coconut

With that kick of curry,

Slows down time

And calms all flurry.

Suddenly you’re on holiday

While still at home,

A celebration in your mind

While still alone!”

Ingredients

1 cup chickpeas, soaked overnight & boiled

½ cup green lentils, soaked overnight & boiled

1 tablespoon thai red curry paste

1 cup coconut milk

½ onion, diced lengthwise

1 clove of garlic, minced

½ teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon lemon juice

2 tablespoons olive oil

9-10 fresh basil or mint leaves, slightly crushed (to release the flavor)

Salt to taste

Heat the oil in a non-stick pan. Add the onions, garlic, cumin seeds, coriander powder and red curry paste and cook for a minute on medium heat till the paste begins to splutter. Add the coconut milk and cook for another 2 minutes. Stir in the remaining ingredients (except the lemon juice), mix well and cook covered for 6-7 minutes or till most of the coconut milk has been absorbed by the chickpeas. Remove from heat, add the lemon juice and serve hot with steamed rice.

Vanilla & Raspberry Cold Coffee

“Winter turns to spring

And white into color,

Bringing out those smiles

Stored specially for summer.

Sun kissed fruits

And playgrounds of noise,

Watch the fun, or join in

That’s just your choice.

Teasing with its looks

This drink so fresh,

Flirts with your mind

And plays with your dress.

Hot is out, iced becomes in

Droplets small, syrups new

Each sip from the straw

Creates a new born you.”

Ingredients

2 cups whole milk

7-8 espresso ice cubes

1 tablespoon brown sugar (adjust per taste)

2 teaspoons instant coffee (I used Nescafe)

2 tablespoons vanilla coffee creamer (or 1 teaspoon vanilla essence mixed in 2 tablespoon heavy cream)

¼ cup fresh raspberries

Put the milk, instant coffee powder, sugar, raspberries, vanilla and 1-2 espresso cubes in a blender and blend for a quick minute. Serve immediately in a tall glass filled with the remaining espresso cubes. Simple, and oh-so refreshing!

Peas & Paneer Wonton Cigars

“Brother to the spring roll

Cousin to the taquito,

This little wrapped bundle

Has much to show.

Enveloping the basic

Matar paneer from home,

Fresh, crisp, flavorful

You’d definitely need more. ”

Take a quick dip

And eat with pride,

But don’t devour the whole tray

Remember, it’s a side.”

Ingredients

8-10 wonton wrappers

1 cup fresh homemade paneer (cottage cheese) – go here for recipe

¼ cup frozen peas

½ teaspoon garlic ginger paste

½ cup cherry tomatoes, chopped

¼ cup red onions, diced

½ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon cumin powder

¼ teaspoon dry mango powder

½ teaspoon cumin seeds

1 teaspoon olive oil

Salt to taste

Heat oil in a non-stick pan. Add cumin and garlic ginger paste and cook till the seeds begin to splutter. Add the remaining ingredients (except the wonton wrappers!) and cook on medium flame for a few minutes, till the tomatoes begin to break down. We don’t need to ovecook this, as it’ll be baked later.

Brush some oil on both sides of the wonton wrappers. Put a teaspoon of the paneer mixture in the center and fold one side over it. Fold the adjacent sides in and then complete the roll by folding the open side over.

Bake at 375 F for 20 minutes, till the cigars are crisp on the edges. Cool slightly and serve with a yogurt sriracha dip. 

Double Chocolate Peanut Brownie Cups

“Playing with my brownie

A sweet dressing game,

Dip, fill, top, crunch

But the base remains same.

Simple & elegant

This chocolaty talk of the town,

Moist, decadent, fudgy

With a little peanut crown.

And as you dig

Your teeth in for that bite,

You won’t know what hit you

And it’ll just go out of sight..”

Used my basic brownie recipe with the following changes:

1. Skipped mixing in the chocolate chips and replaced chopped nuts with ½ cup unsalted peanuts, slightly crushed. 

2. Added a piece of semi sweet chocolate chip in the centre of each brownie for a gooey centre (pour some batter into your pan, place the chocolate chip in the centre, and then cover with more batter)

3. Topped with a teaspoon of basic ganache, a roasted peanut & a pinch of rock salt.

4. Baked in mini muffin pans for a cute cupcake look!

A simple way to dress up that old brownie!

The Beer Snack Series # 3 - Tandoori Chicken Nacho Cups

“Whilst you refill your glass

And plunge into these,

Hope for a crunch

And a ton of cheese.

The series may be over

But you can stay,

Guzzle, crunch, enjoy

Life should always be this way!”

The last of the trilogy! But don't hold your breath, I will come up with other exciting stuff soon. Till then, try these!

Ingredients

For the chicken & tandoori marinade

½ pound chicken breast, cut into very small cubes

1 green chili, finely chopped

1 tablespoon thick yogurt

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon garam masala

¼ teaspoon red chili powder

1 teaspoon garlic ginger paste

1 teaspoon lime juice

1 teaspoon tobasco sauce / any hot sauce (optional)

1 tablespoon olive oil

Salt & pepper to taste

For the nachos

8 wonton wrappers

½ cup frozen peas, thawed (optional)

¼ cup grated gouda cheese

Fresh coriander & thick yogurt for garnish

Mix the chicken with all the ingredients for the tandoori marinade (except the oil). Marinate for 4-6 hours (or overnight). Heat oil in a non-stick pan and cook the chicken pieces till slightly brown.

Line the wonton wrappers in a mini muffin pan. Fill the cups with a teaspoon of the tandoori chicken, some peas and cheese. Bake at 325 F for 10-15 minutes till the wrapper is crisp & brown on the edges. Remove from moulds, garnish with fresh coriander & yogurt. Serve hot!

The Beer Snack Series # 2 - Savory Jalebi

"Sweet or savory

Can't you tell?

Hey, pick one up & indulge

You might as well!

And when the night’s over

You cross a day off the diet chart

Overeaten again? Perhaps

But that’s the best part....”

(to be continued ..again....)

I really enjoyed making these. They were quick, simple and quite interesting (don't you agree?)! I also thought they were a great substitution for chips, and worked well with any dipping sauce you have lying around the house. Easy peasy....

And I promise they're savory. The pics almost fooled me too.

Ingredients

½ cup gram flour

¼ cup all purpose flour

2 tablespoons thick yogurt

1/4 teaspoon coriander powder

1teaspoon caraway seeds (ajwain)

1 teaspoon ginger garlic paste

A pinch asafetida

A pinch of baking soda

Salt and red chili powder to taste

1 teaspoon chat masala

Olive oil for shallow frying

Mix gram flour with all the ingredients (except chat masala & oil) and add enough water to make a semi-thick pourable batter (pancake like batter) Keep aside to rest for 15 minutes.

Heat some oil in a non-stick pan. Put the mixture in a piping bag with a small hole & pour it into the hot oil in small round squiggles. Remove when crisp and brown on both sides and keep on a kitchen towel to drain any excess oil. Sprinkle with chat masala and serve hot with a dipping sauce such as tomato, sriracha, mint or yogurt. Actually, it goes with pretty much any sauce!

The Beer Snack Series # 1 - Roasted Nuts Chaat

“Yes, you love beer,

And that’s no mystery to me,

But the snacks devoured

Must also be just supreme.

A night of celebration

Without bites you can eye,

Is as half-hearted as

A hello without goodbye....

(to be continued...)

Beer snacks aren't hard to make. Just use potatoes, meat, hot sauce, lots of cheese and fry some or all of it ...and people will be happy. Now I have made hot dogs, eggplant sliders, chicken tikka and tons of other guzzle-friendly treats before, but there is something special about munching on guilty pleasures like fried nuts, chips, nachos and such! They are a perfect addiction aren't they? So, ofcourse, I had to re-create them.

Here is part 1 of a 3-part series of beer snacks. Healthier, but bites you would enjoy just as much (or so I hope!)

Ingredients

1/3 cup roasted chickpeas

1/3 cup unsalted peanuts

1/3 cup roasted green peas

1 teaspoon curry powder

1 teaspoon olive oil

¼ cup cherry tomatoes, quartered

¼ cup red onion, finely chopped

2 green chillies, finely chopped (optional – reduce to 1 for less spice)

1 tablespoon lemon juice

½ teaspoon chat masala

¼ teaspoon red chili powder

Salt & pepper to taste

Heat oil in a non-stick pan. Add the chickpeas, peanuts, curry powder, red chili powder, salt & pepper and sauté the chickpeas till slightly browned. Remove from heat and cool completely.

Toss with the remaining ingredients and serve immediately.

29. Tasting Part II - Of Desserts, Discussions & Dining

"This little game is easy to play, 

And is our little ice breaker for the day,

You just add, subtract, multiple, divide or more

And there is a prize for the highest score.  

Give yourself 5 if you came by car. 

And add 8 if you spent last night in a bar

Spectacles are cute, add 2

6 points more if your eyes are blue. 

Subtract 5 if you are wearing pink, 

But multiply by 4 if you are showing some skin. 

Count all your buttons, each gives you 1, 

Except if they're white, then you get none. 

Add 10 if coffee makes you say yay,

But divide by 5 if you have a starbucks each day.

Now here's a little chance to score better, 

Add 6 if you're wearing a sweater. 

1 point for each year that you have been wed, 

But take away 5 if today you didn't make your bed. 

Spring is for food, if you're a foodie multiple by 3- hurry!

And of course, divide by 6 if you hate curry.

If you kissed your husband/wife/bf/gf today, add 12, 

But If you kissed them both 20 you must shelve 

If you enjoy travel, multiple by 5 

Add another 10 if you've done a sky-dive

Now that's all there is, so total your score, 

Don't cheat, and add a fictitious 4!

But wait, there is an added bait

For those who arrived not a minute late

You know who you are, add 10 today

Punctuality pays, what can I say!"

Great way to get the conversation started - don't you think? Games and a few laughs always put people at ease, specially me, so I used this as an ice breaker for the 29. Calories second Tasting held yesterday, 7th April 2013! And congratulations Laura, for winning the gift hamper - set of 3 edible candles. Yes, you heard right, edible candles. 

Fifteen wonderful people attended to taste, critique and provide invaluable feedback on a 4-course tasting menu.  With spring in the air, and a dessert themed table dressing, the afternoon was colorful, entertaining and hopefully satisfying. 

Each dish was made to mimic a popular dessert and the menu consisted of:

1. Pav Bhaji Sundae - Bharta Sliders served in sundae cups.

2. Gobi Cupcakes - Mini Curried Cauliflower Frittata with a Mint Yogurt frosting (Add 4 extra eggs to the pizza recipe for firmness, and baked it in mini cupcake moulds for the shape).

3. Chicken Pops - A deconstructed Butter Chicken. Chicken meatballs w/ naan pieces served with a tangy tomato cream dipping sauce. A variety of 'sprinkles' accompanied the ensemble for that crunch I love.

4. Phirni Pudding - Phirni (ground rice pudding) served with burnt sugar bits and a jelly glaze in tall shot glasses. And raspberries are the very best to dress a dish, simple yet elegant.

Alongside the tasting menu were some effortless yet, refreshing palate cleansers that also served as starters for the (few) early birds:

1. Cucumber Boats - filled with a mixture of minced turkey ham, veggie cream cheese & herbs. 

2. Fruit Chaat Sticks - A first timer, these were skewers of bananas, apples, strawberries & blueberries tossed in fresh orange juice, crushed mint & chaat masala. Ooh, how they echoed spring!

I wish you were there, but here are some more pictures from the event for you to feast on. And if you're still tempted, simply contact me to set up the table for your next event. Nothing makes me happier than helping others with a full stomach.

Happy monday everyone.

Potato & Sausage 10-minute Bites

“Potato, king of vegetables

Why is it called so?

Because it cooks like magic

And makes me look like a pro.

Blends with almost anything

And eaten in summer, winter or fall,

Grilled, mash, sautéed

Go on, take your call.

A secret ingredient

To bind, enhance, add

It makes every dish gourmet

So give in to the potato fad.”

Ingredients

1 small baking potato, peeled and cut into ½ inch discs (use a cookie cutter)

1 spicy chicken sausage (or anything you like), cut into discs and casing discarded

4 baby carrot, cut into discs

1 jalapeno, cut into thin discs

1 teaspoon coriander powder

1 teaspoon olive oil + some more

1 teaspoon sour cream/ thick yogurt

½ teaspoon paprika

Salt & pepper to taste

½ teaspoon honey

Mix the sour cream/yogurt with salt, pepper & paprika and refrigerate till you prepare the rest of the dish.

Toss the potatoes, sausage & jalapeno in olive oil, coriander powder, salt & pepper till everything is well coated. Mix the honey with some olive oil, salt & pepper and rub the carrots with this mixture. Line everything on a baking tray and bake at 375 F for 8-10 minutes till slightly browned.

Pile the potato, sausage, carrot & jalapeno. Drizzle some sour cream or yogurt on top & serve fresh!

10 Things You Can Do with Leftover Lentils & Beans (A Recipe Revisit)

"Too many leftovers, not enough mouths to feed

Oh that pot in the fridge, looks in dire need,

Of love, care and a celebration new

Where you can have your dal, and eat it too,

Don't give in to the stares, the eyes that shed a tear

'Please consume me', or banish me to the sewer,

Instead work your magic, save a starving children few

Abracadabra, shazaam, a re-invented meal for you!"

Did your less than perfect measurements resulted in an excess portion of your much-loved beans or lentils? Or did you have a party where beer won over the barrel of dal soup? Nodding your head? Let's be honest, this is a problem for most people. And yes, it happens to me too. More often than you can imagine actually!

Everyone can do with a bit of variety in their day to day meals, so here are 10 great ways to use those  lentils & beans that have been lingering in your refrigerator. Don't let them eye you into guilt-eating into them. Re-create, re-serve & rejoice. Then eat them.

1. Party favorites - Lentil Phyllo Cups

2. A step away from the usual - Lentil Paranthas

3. Dinner for two - Lentil Pasta

4. Vegetarians deserve meat too - Kidney Bean Kebabs

5. Breakfast anyone? Lentil Pancakes

6. Enjoy a healthy snack with these - Eggplant & Lentil Fritters

7. A bit of work, but why not! Lentil & Cabbage Tarts

8. Simplicity galore, the everyday staple - Wholewheat Lentil Roti

9. A twist on the Indian rajma curry - Mexican Beans & Rice or Beans & Sausage Rice on Potato Cups

10. Dress your meatballs - Chicken meatballs in Dal

Like leftovers, old recipes need to be brought out from that closet too.

What are your left-over secrets?