The Vegetarian Entourage : Swedish Dinner Två!

Shuchi October 8, 2013

"And they came

Yet again to me,

To savor, taste, drink

And celebrate NYC..

A group merry

That needed no meat,

Jetlagged, but in spirits

Oh-so upbeat!

Embracing the greens

We ate bites fine,

And they filled my home

With laughter sublime..

Between the wine & chocolate

Time did fly,

And before we knew

It was time to say goodbye."

As I relaxed over the weekend after my Dinner with the Swedes, I got a call - frantic, begging, urging me to let more into my home, feed them, treat them and wine them up... or all hell may break lose.

Alright, so it may not have been as dramatic, but they did want me to host them again. A different group this time, and requesting for an all-vegetarian meal. Could I refuse? Hell no! But with less than 12 hours to get the menu going, it was true fulfillment when it all came together. And for some absurd reason, I also decided that the short frame of time needed an added challenge - that of trying new recipes! Luckily, they were all lapped up. Phew.

Put an Indian with some vegetarians in a room, and you are likely to get a celebration. So, I started them off with some Sweet Potato Chaat Bites.

The mains were (new recipes coming soon)

1. Grilled Mixed Vegetable Skewers (sans the sausage of course) - Quick & easy, these have always been my go to dish to start off a vegetable tasting. Best part, they can be served cold so I plate them up before the guests come and they have something to munch on right away. I like being prepared, for I am told that starvation is the #1 reason for raging guests. Can't risk that now can I.

2. Spicy Potato Bread Rolls - these worked oh-so-well! They were a roll version of my Samosa Cups (in an attempt to bring variety by...err shape) and the savory sprinkles (Indian aloo bhujia) added the perfect crunch when bit into. I honestly heard some swoons while I was working on the next course.

3. Semolina Pilaf w/ Spicy Red Lentils - A North-India meets South-India style dish. The Upma style pilaf was complimented with a spicy dal and a drizzle of cumin yogurt. Mixed up, it did wonders in your mouth.

And for dessert, I wanted to give them a home away from home. I had just attended a Swedish pastry making class (co-incidence!) over the weekend, and decided to give them a sweet fusion - that of a Princes Cake and Indian Trifle Pudding. Layers of soft sponge, raspberry jam, vanilla custard and chocolate ganache, led to this delicious beauty. I never grow tired of red.

So in the end, they came to NYC, experienced India and eventually the dessert brought them back home. A nearly perfect meal don't you think?

Ok, so we may have gone slightly crazy over the food.....

And then tried to redeem ourselves...

But at least it was all fun. More than fun.

Check it out for yourself in my upcoming events and plan your own night of crazy Indian Tapas!

Hello Sweden! A Night of Transformations & Tapas

Shuchi October 7, 2013

"Down from Sweden

Picturesque & green,

To the jungle that's NYC

With skyscrapers mean.

Marvels & buildings

That beg to be seen,

Tours & studies

From Brooklyn to Queens.

Amidst the work

There were treats in mind,

A tingle of taste buds

Seeking that unique find.

So in quest of adventure

For fun, food & wine,

This great group of Swedes

Stopped by 29..."

A team from the biggest Swedish architectural firm in NYC? A study themed on "Transformation" in the boroughs? Well, 29. just had to have a peek. I'm quite nosy like that.

Transformation is really the foundation of what I do. So it was an absolute pleasure when a group of 10 visitors wanted to carry that very theme from their tour to their taste buds. What an honor! Not to mention fun.

The night started with a call from the Swedes saying they have gotten off at a wrong subway station. Oh hell, a 20 minute walk in an unknown part of town - not to mention the humidity? Not a great way to start an experience I'd say. But all smiles at the door, they were the most conversational, comfortable, curious, receptive & beer-loving group I have fed. And thankfully they were hungry too.

I greeted them with little shots of spiced buttermilk with celery sticks - a rather cooling treat after the long walk. While they munched on slight variations of mince chicken & potato chaat bites, I started on the menu. With each dish themed around their study and showcasing it's own 'transformation', the night finally went uphill....

1. Curried Eggplant Sliders - my version of the Indian Pav Bhaji made with curried eggplant & a mixed salad for that slight crunch. The warm & soft brioche buns only added to the melt-in-the mouth taste. Yes, there is a slight french fusion here!

2. Tilapia Fishcakes w/ Tomato Chutney - these did a vanishing act. Perhaps it was the combination of tangy chutney with a smooth & spicy fish cutlet that worked the taste buds. Or perhaps the bite sized portions were just too convenient to pop in. All I can say is I will definitely be making these for future events. (Psst, notice how I didn't even manage to get a pic!)

3. Beans & Chicken Biryani w/ Cumin Yogurt - I don't have a recipe for this (yet), simply because it was an experimental (read accidental) discovery. I cooked basmati rice in a chicken version of my Indian Chili and voila! I love yogurt and I believe in adding it to everything - in this case it was the flame fighter for those who needed it. Try cooking your rice/grains in a pre-made (or leftover) Indian curry next time. You will be surprised at the flavors that develop.

4. Kalakand Truffles w/ Chocolate Ganache & Crushed Nuts - something I have made over and over and over. And always received the same reaction - 'OMG! what is this!'. My proudest showcase of how you can transform any Indian sweet into something low on sugar, lighter on the palate and in a form recognizable to all. And what I can say about chocolate. Chocolate is chocolate. Sneak a spoon of it anytime, anywhere.

Amidst the view and tapas, one of them fell asleep on the couch. Overfed? Bored? Jetlagged? Whatever the reason, I couldn't be happier that they made themselves at home.

[Update] - And they revisited! Read all about the second dinner here.

Check out my upcoming events to plan your own night of Indian Tapas!

Chai Time : 3 Spiced Wonder Teas

Shuchi September 30, 2013

“Spices to chai

Only flavor not add,

They do wonders

For the ongoing health fad.

From ginger to cloves

And cinnamon with honey,

The benefits of tea

Are worth every penny.

Drink it warm

Or beat that heat,

Nutrition in a cup

Isn’t that neat?”

1. Cardamom Black Milk Tea

Ingredients (makes 2 cups)

2 cups water

1 ½ cups whole milk

5 green cardamoms, crushed

2 teaspoons sugar

1 ½ teaspoons black tea leaf (I used Liptom Yellow Label)

Bring the water, tea leaves and cardamom to a boil. Once simmering, add the milk and let it simmer for 3-5 minutes, till you see a deep caramel color. Turn off heat, add sugar and leave covered for another minute. Strain and enjoy hot! A lovely winter day treat, enjoyed well with snacks like samosa variations or curried crackers.

2. Chilled Mint & Clove Tea

Ingredients (makes 2 cups)

2 ½ cups of water

1 mint tea bag (I used Twinnings)

8-10 fresh mint leaves

6 cloves, crushed

½ teaspoon brown sugar (optional)

Bring everything to boil in a deep pot. Cook till the quantity is down to 2 cups. Strain and refrigerate overnight in a class container. Garnish with fresh mint leaves before serving. A refreshing & slightly spicy drink for a hot summer day. Pairs well with spicy bites,pilafs, biryanis or simple curries.

3. Sugarfree Ginger & Dates Tea

Ingredients (makes 2 cups)

2 ½ cups of water

5 pitted dates, chopped

1 teaspoon fresh ginger, grated

¼ teaspoon cinnamon

¼ teaspoon fennel powder ½ teaspoon black tea leaves

Bring everything to boil in a deep pot. Cook till the quantity is down to 2 cups. Strain & serve immediately with a teaspoon of milk (optional). Also tastes wonderful the next day if chilled overnight. A naturally sweet & subtly caramel-flavored tea that is my favorite with desserts like parfaits, truffles, traditional milk sweets, seasonal cakes and even brownies!

EatWith 29. - A Dinner Recap

Shuchi September 28, 2013

"I'll set a table

And invite you home,

And call other people

So you won't feel lone.

There will be food

And a unique sweet,

A casual way

To meet & greet.

People local

And from far away,

Eating around a table

With worries at bay.

Meal with a view

Does it not sound fun?

There is no catch

Ok..all except one.

You must listen

When I advice give,

And if I talk too much

You must forgive.

And at times other

Relax, unwind, enjoy,

Consider it a date

With a sort-of convoy.

Brunch, lunch, dinner

Or simple ol' tea,

Oh won't you...

Come EatWith me?"

I always get nervous when cooking for new people. Specially if the group is as diverse as the one that came over last Friday. Take 1...Take 2...Take 3.

The Menu was similar to that done for the EatWith Team Tasting, with a few alterations:

1. Added the Chilled Fresh Mint & Clove Tea for something to sip on as everyone mingled.

2. Replaced the Chicken mince with Tofu mince (same recipe, made with broken down firm tofu) as a vegetarian substitution for one of the guests. Oh, and I served it on edible bread spoons instead of the ceramic one. What can I say, I like vegetarians.

3. Added some Mixed Veg Grilled Skewers, again to substitute the Prawns. I am such a fan of grilled vegetables. Super easy to make, they taste wonderful warm or at room temperature. It's almost embarrassing when they steal the show.

I also added a little zing to my decor by using candles and bunched flowers for the buffet table. Like most of my events, I had printed menus that guide the guests through the courses and what they're eating - specially for those who do not know Indian cuisine. A few of them decided to pocket the menus. I hope that's a good sign.

Many more events coming up. Please stay tuned with my updates via Events, Facebook or EatWith. I hope you will visit the 29. kitchen soon for some delicious out-of-the-ordinary treats!

People starve for justice, I am justly feeding those who starve. Peace.

29. Navigates NYC : A Tale of 3 Tea & Tapas

Shuchi September 26, 2013

Tea time is about introductions, food and conversations. So what better a way to get acquainted to something new, than over a few cuppas?

Today, a few ladies who are new to New York (much like myself) visited the 29. kitchen. Held in collaboration with NYC Navigator, it was a Tea & Tapas Pairing afternoon. What is that you ask? A quirky way to make people have 3 varieties of Indian teas, along with some flavorful (a.k.a slightly spicy) bite sized treats. With questions and curiosity, stories and sharing, wows and wondrous looks, we pretty much talked about everything under the sun. Women.

It was also a great way for me to tell others that Indian tea is not only Masala chai, and Indian food is not only curry. Here is why.

The menu was short and simple, but each pairing had a story.

1. Tangy Corn & Pea Crackers paired with Cardamom Black Milk Tea : We started our afternoon on the streets of North India. A place where swarms of tired shoppers relax with a cup of 'masala chai' and roadside 'chaat' (street snacks). The combination of sweet milky tea with a crunchy snack is enough to wake the dead, leave alone perk up a dissatisfied spender. Gotta keep boosting the economy I say.

2. Spicy Chicken Mince Cups paired with a chilled Fresh Mint & Clove Tea : Our journey then moved to a sophisticated Indian restaurant that doesn't exist. The spicy chicken mince curry that sat atop crusty bread cups did not need selling. With no signs of leftovers, the cool mint tea was a a fire extinguisher for those weak at the heart of spice- including myself! A refreshing palate cleanser, before the grand finale....

3. Carrot Milk Pudding Truffles paired with Ginger & Date Tea : We then headed towards our last stop. The sweet market. If nothing else makes you happy, this surely will. The warmth of ginger and subtle sweetness from the dates, made this pairing truly candied. And the best part? It's good for you! The combination of dates, ginger and carrots made this course a wholesome one, and while you were licking your fingers clean, your body was smiling back at you. Oh, and the dollop of chocolate on the truffles was my wild card - everyone needs a little treat now & then.

Want to taste this menu? Join me in my next Tea & Tapas Pairing!

Carrot Milk Pudding Parfait

Shuchi September 23, 2013

“Gajar ka Halwa

A winter’s dream,

Spiced & warm

Eaten with cream,

A treat for us

When we visit home,

To feel loved

And not hungry & lone,

A bite of Delhi

In an earthen pot,

Now transformed into

A NYC dessert shot,

Fancy, gourmet, cool?

Say what you might,

I still go back to the streets

On every golden bite.”

Ingredients

For the Milk Pudding (Halwa)

1 large carrot, grated

1 lt whole milk

1 green cardamom, crushed

½ cup brown sugar

Others

4 butter biscuits

2 teaspoons coconut flakes

2 pitted dates, finely chopped (optional)

½ cup whipping cream

1 teaspoon maple syrup

In a deep pan, bring the milk and cardamom to boil. Once done, add the carrots and cook till they have softened. Add the sugar (adjust to taste) and cook uncovered on medium flame till all the liquid has been absorbed (around 1.5 hours). Stir occasionally to prevent the milk from sticking to the base or sides. In the end, turn heat to high and roast for a quick minute before taking it off the heat. Keep aside to cool.

Crush the biscuits and mix with the coconut flakes & chopped dates. In a separate cup, beat the cream till soft peaks form and fold in the maple syrup.

Layer the carrot halwa with the biscuit mixture in a tall glass, and top with a dollop of whipped cream.

Try this scrumptious dessert at an upcoming 29. Tasting Party. Tickets available now!

Recipe Recap : 10 Easy-To-Do Desserts

Shuchi September 20, 2013

Food is easy. It's the dessert that gets me thinking.

Like me, many others find it hard to think of that perfect end to a meal. Specially when you're entertaining. So here is a quick round up of 10 of my quick, delicious and easy-to-do sweet treats.

It's never too late to impress the neighbors. Vote for your favorite via comments!

1. Masala Chai Cookies - Tea & treat in one, this can be eaten as a snack or crushed with some ice cream for that after-dinner craving.

2. Almond Coconut Macaroons - Sooo easy to do, ready in minutes and perfectly satisfying. You will forget about store-bought (read full of preservatives!) macaroons once you have tried these.

3. Eggless Raspberry Tiramisu - For the no-egg no-bake give-me-something-simple-to-do recipe fans! Full of mingling flavors, this dessert ages with time. You will find it best when it's about to get over, so always make one in reserve!

4. Cardamom Semolina Halwa Truffles - A twist on the old classic - sooji halwa! A buttery bite coated with coconut, this is my favorite mid-day pop in. I may eat 8 of them but at least I don't eat a whole bowl. And yes, I find comfort in that.

5. Pomegranate & Blueberry Kheer - Dressed in colors, this incorporates the summer fruits like no other. Oil free and refreshing, I find it a good alternative to the regular go-to chocolate desserts.

6. Maple & Walnut Cake - Sugar free sweets can be tough, specially when I prefer not to use artificial sweeteners But this was a winner. Maple syrup has an earthy and deeply caramel tone that works amazingly in cake. Don't believe me? Well, give it a bake.

7. Toasted Coconut Ladoos - Coconut mmmm...Easy and clean to serve, this will appeal to the Bounty lovers! Sprinkle with some chocolate sauce and nuts to make it indulgent - if you're into that sort of thing that is.

8. Mini Coffee Cupcakes w/ Walnut Crumble - I saved this for HuffPost. People say baking is an art. I call it a miracle. I made these in under 30 minutes, and without much attention to measures, they came out preciously edible. My aunt vouches for these, so if you don't like the recipe, you need to hunt her down. I am but the cook.

9. Caramel Bread Pudding - A one-pot whip up, this is a great way to use excess bread lying around the house. Keep it low on the sweet, and you can also have it for breakfast!

10. Carrot Halwa Parfait - Recipe ~~coming soon~~ up now! A favorite of mine that I use for many events, it is simple and delectable. Not to mention low-fat! Promise it will not disappoint.

Indian Tapas with EatWith

Shuchi September 18, 2013

Yesterday, the EatWith team came to visit the 29. Kitchen.

Celebrating home-chefs and home-cooked meals, EatWith urges you to dine in homes around the world. Much like what I am trying to do with 29. in NYC. Oh joy! So I just had to have them over.

With a nip in the air welcoming fall, I set out to prepare a unique 4-course menu that showcased a variety of Indian flavors. We started with a Tangy Corn & Peas Chaat (cold) and Chicken Keema Bites (warm). Having a warm and cold starter ensures that there is something for every palate. Lucky for me, the ladies enjoyed both!

Conversations trailed to the smell of Spiced Lentil Quinoa served aside a fresh-off-the-pan garlic sautéed Prawns. Dal is a lovely way to cook this grain, and replace that everyday oh-so-boring rice. With a side of fish, it's a complete meal! Amidst all the laughter, I know they were waiting for seconds., and the look when I got it to them? Precious. I live for such moments.

We ended the meal with a layered Carrot Halwa Parfait. With mushy carrots slow cooked in milk and sandwiched between crunchy biscuits and coconut flakes, what's there not to love? Did I mention it was topped off with a dollop of maple whipped cream? This was one of my better dessert success stories, and I am dancing all over again for it.

*You can get a taste of this very menu at the next available 29. event. Come in for a bite!

Recipes

1. Tangy Corn & Peas Chaat

2. Spoons of Chicken Keema Bites

3. Spicy & flavorful Lentil Quinoa Pilaf with Garlic Prawn Skewers (recipe only on EatWith)

4. Shots of sweet Carrot Halwa Parfait

Kale & Spinach Baked Oatmeal

Shuchi September 16, 2013

“Who makes the rules

For breakfast or lunch,

I work with my instincts

And a culinary hunch.

What can be eaten in day

Tastes only better by night,

Eat it sweet or savory

Doused with cream, or extra light.

Sauté, fry or bake

With water, milk or curry,

Oatmeal remains oatmeal

You needn’t worry.

So don that apron old

Be different, be a dare,

Eat your breakfast for lunch

And ignore those who stare!”

Ingredients

2 cups spinach & kale curry (use this recipe, but add 1 cup of kale leaves along with the spinach while blending)

1 cup rolled oats

½ cup warm water

1 small jalapeno, finely chopped

½ cup extra firm tofu, finely chopped

Greek yogurt or sour cream to garnish

Pre heat the oven to 375 F

Mix all the ingredients, except the sour cream, and set to bake in individual ramekins for 25-30 minutes, or until the oats stops bubbling and look dry to touch.

Turn oven to high broil and cook for another 3-5 minutes. Top with a dollop of greek yogurt or sour cream. Enjoy!

London Coffee - Four Flavoured Finds

Shuchi September 11, 2013

100% Unsponsored and Uncensored.

To me, no holiday is complete without three things - A run by the local waterside, meeting old friends and hunting down the local coffee spots.

I was in London last week, and decided to spend 2 precious (and pleasantly gorgeous!) days in the city doing just that. I visited around 9 cafes, and was hopping with copious amounts of excitement and of course, caffeine. Below are my favorite four amongst them all - in no particular order of preference.

And for those cringing their noses or shaking their heads, I know this is not a tapas or recipe post, but if you love coffee culture as much as I do, you would understand and ... forgive.

I vouch I will never pull my own espresso. Some things are better left to the experts.

1. Nude Espresso

My very first hit in London. I went there on recommendation of a friend, and it did not disappoint. With a black & red decor, the place boasts of comfort & a mystical charm. You can drink-in or take away to the SoHo park just opposite - if the sun is shining (as scarce as hen's teeth!) you would want to grab your cuppa, run as fast as you can, and drink to the brim in the greens. Their flat white is definitely worth trying!

19 Soho Square, W1; nudeespresso.com

2. Tap Soho

This may not be of significance to you, but this is one of the only cafes in the city that offers free wifi. Now, believe me, that is as important as sunshine, specially in cities where both are hard to come by! Perched on a side street of the busy Oxford street, a black bicycle marks the entrance to this spacious joint buzzing with coffee addicts. With wooden benches and a toy truck passed from one table to the next scribbled with the wifi passcode, the coffee takes time to come, but is worth every seconds' wait. They even roast their beans on-site in a small room at the back! A great breakfast stop, with the Iced Latte doing what it does best - cool you off during the 2 whole days of the London summer.
The Barista was so enterprising that he gave me a stamp card with an extra chop for being a New Yorker. Little did he know that he had me at "What can I get you today", for I had plans to come back the next day. I took it anyway. Cheeky.

193 Wardour Street, W1F; tapcoffee.co.uk

3. Kaffeine

True to it's name, this coffee house gives you a shot of what you yearn most in the mornings. Cosy & casual, with friendly Barista's who smile with utmost patience and answer the strangest of queries - from coffee or drip courses to spots with free wifi or the origin of israeli couscous. Tried and tested.

During lunch, the place is packed with inert office goers fighting for a boost - along with a range of fresh sandwiches and salads brought out from the basement kitchen. I even bought a bag of beans for a coffee-fanatic friend and he absolutely adored them. Grab a seat while you can, and turn the pages of a book over a simple Espresso or Latte. Bliss!

66 Great Titchfield St, W1; kaffeine.co.uk

4. Flat White

Contrary to the what the internet may say, in my opinion, their Cappuccinos are better than their Flat Whites. Of course, I tried both.

Tucked away in the side streets of Chinatown, getting to this cafe was itself an experience. I walked a fair few side streets glaring at me with adult entertainment shops, only to miss this spot and walk past it twice (perhaps I was distracted?). The slim & tiny place was buzzing with locals and tourists alike at 7am! An obvious favorite amongst the early starters, I enjoyed talking to a few over my poison. By 830am, the place was just as empty as the cups that lay around. Strange? Not for me, I got a good spot to sit and enjoy my 2nd cuppa!

17 Berwick St, W1F; flatwhitecafe.com

So next time you're in London, skip the shopping, guards and grey moods. Pick up a book, find a spot and smell the roasting beans. Savour what London doesn't display on tourist maps - coffee and conversations. I promise you will go back for more.

Almond Coconut Macaroons : The Easy-Peasy Bake

Shuchi September 3, 2013

“I must be dreaming

To have baked this,

This, that haunted me for years

And always seemed amiss.

A recipe so amateur

Quick, simple, easy as hello,

A perfect snack

That beats cakepops & jello

Crusty & warm

Holding melting moments within,

Not to bake more of these

Was a terrible sin!”

When life is troubling you, and all you are left with is eggs, sugar and shreds of coconut & almonds, this is exactly what you should bake. Trust you me, it'll be a re-birth.

A quick & simple dessert that's ready in under 30 minutes. Great as a snack or an appetizer, it's a must-have for all coconut lovers!

In fact, they should make it a state rule to have one everyday. Nomnomnom.

Ingredients (makes 15 macaroons)

1 ½ cups shredded coconut, unsweetened

½ cup raw almonds, finely chopped or slivered

2 large egg whites

2/3 cup fine brown sugar

1 teaspoon vanilla extract

A pinch of salt

Preheat the oven to 350°F. Grease a cookie/baking tray and keep aside

Toast the coconut and almonds in a non-stick pan for 5-6 minutes, till they turn golden brown. Cool to room temperature.

Whisk the egg whites, sugar, vanilla, and salt until the whites and sugar are combined and the mixture turns frothy. Mix the coconut and almonds into the egg white mixture and stir well till the coconut soaks in most of the moisture and forms a thick batter. Shape the macaroons with your hands or a spoon and line them up on the baking tray, approx 1 inch apart. Bake for 15-20 minutes or until golden. Cool completely on a wire rack and enjoy.

Easiest.Dessert.Ever.

Veggie Cheese Fritters with Cumin Raita

Shuchi August 27, 2013

“Little wonders

On spoons light,

Hold it straight

And eat it right.

A bite warm

Yet cool underneath,

Soft & mushy

With a crisp sheath.

Simple yet exotic

A treat for you,

Food can be

A miracle too!”

Ingredients

For the fritters

1 small onion, grated

½ red pepper, grated

1 small carrot, grated

½ cup grated cheese (gouda, edam or cheddar)

½ cup gram flour

½ teaspoon red pepper flakes

1 teaspoon curry powder

Salt & pepper to taste

Light olive oil to pan fry

For the raita

½ cup plain yogurt

½ teaspoon roasted cumin powder

¼ teaspoon chili powder

1 teaspoon fresh coriander, finely chopped

Salt to taste

Mix all ingredients for the raita and refrigerate for 30 mins.

Mix all the ingredients for the fritters, except the oil, and knead with your hand to make a thick sticky batter. The vegetables will leave water so you won’t need to add any extra. The dough should look slightly more wet and sticky than a cookie batter, but should hold its shape when rolled into balls. Adjust the gram flour/water if the dough is too wet or dry.

Heat the oil in a non-stick pan. Make small (approx 1 inch) fritters from the dough and pan fry till crisp and golden brown on both sides. Serve hot with the cumin raita.

A simple, and a delicious snack for those last minute guests!

Maple Syrup & Honey Walnut Cake

Shuchi August 20, 2013

"Not everything sweet

Sugar does have,

Some call it cheating

I say it’s brave.

Moist, with hint of caramel

Brown as toast,

This comforting cake

Sure has flavor to boast.

‘I tempt you wild’

As dessert would say,

So cut yourself a slice

And eat away..”

Sometimes the most strange needs inspire you.

I wanted to bake something sweet. Something that would use whole wheat flour, be sugarless and use as little baking soda as possible. Challenging? Yes, but not as much as I expected it to be. This moist, warm cake with a hint of caramel flavor was not only devour-ishlessly scrumptious, but also rather easy to make. I used a basic butter cake recipe and made alterations to substitute sugar with maple syrup+honey and cake flour with whole wheat flour. I also reduced the baking soda (I am sure you can skip it altogether too!) and added raisins and walnuts for that irresistible crunch.

Baking, is in fact, a miracle. And this little miracle made me very happy.

Ingredients

5 tablespoons unsalted butter

1½ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup maple syrup (1 cup if you like your cakes sweeter)

6 tablespoons honey

2 large eggs

½ cup whole milk

½ teaspoon vanilla extract

1 cup walnuts, roughly chopped

½ cup raisins

Pre-heat the oven to 375 F.

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

In another bowl, melt the butter and mix well with the maple syrup and honey. Mix in the eggs one by one and beat well. Add the milk and vanilla until just combined. Add the flour mixture all at once and fold till all the ingredients are just combined and the batter is smooth. Stir in half the raisins and walnuts into the mixture, and pour into a greased cake pan. Sprinkle the remaining walnuts and raisins on top.

Bake for 10 minutes at 375 F. Reduce the temperature to 325F and bake for another 30-35 minutes, or till the edges are brown and a toothpick inserted in the centre comes out clean.

Best eaten warm, this cake will last for at least 2 weeks in the fridge. If there is any left to last that is...

Curried Tilapia & Celery Rice Bowl

Shuchi August 13, 2013

“Fresh as the sea

And healthy for you,

This curried dish

Is satisfying too.

A mouthful of comfort

And flavors that fill,

Quick meal for a busy day?

Yes, it fits the bill.

So leave behind

That red meat today,

Eat fish my friend

And keep those pounds away!”

Ingredients

1 cup steamed rice (great way to use leftovers)

½ pound Tilapia fillet (or any white fish)

1 plum tomato, diced

½ green pepper, finely chopped
1 stalk of celery, diced

½ red onion, sliced lengthwise

2 cloves of garlic, crushed

½ teaspoon fresh ginger, finely chopped

1 green chili, finely chopped

2 teaspoons fresh coriander, finely chopped

2 teaspoons fresh mint, finely chopped

Juice of ½ a lemon

½ teaspoon garam masala

2 teaspoons curry powder or any mixed masala such as Kitchen King

1 teaspoon coriander powder

4 tablespoons light olive oil

Salt & pepper to taste

Heat oil in a non-stick pan. Add the onion, garlic, ginger and green chili and sauté till onions begin to turn transparent. Add the tomatoes, turn heat to medium and sprinkle some salt to allow the tomatoes to sweat. Cover and cook till tomatoes are tender.

Mix in the green pepper, celery and all dry spices (except the garam masala). Cover and cook for another 2-3 minutes to let the vegetables soften slightly (I like to keep a crunch but if you prefer to have them soft, cook for an extra 3-5 minutes).

Uncover and place the Tilapia filet on top. Sprinkle with chopped coriander, mint, lemon juice, garam masala, salt & pepper and cover to let the fish steam. Tilapia cooks rather quickly, under 10 minutes, so make sure you don’t over cook. Once cooked, remove cover to dry an excess liquid. Break the fish into small pieces (don’t over mix or the fish will become into a mash) and give it a quick sauté on high heat. Serve hot on top of rice for a quick and healthy meal.

Fig, Bean & Quinoa Salad

Shuchi August 8, 2013

“Sweet & tangy

A marriage of taste,

Put those veggies

Don’t let them go waste,

With a crunch

That does sing along,

Your heart is happy

And creates a song,

A meal in minutes

For the busy few,

Time to skip take-out

And prepare your own menu!”

Ready in minutes, a meal was never this easy. I used some leftover quinoa, chopped in some colorful fresh veggies and added figs and beans only to discover this sweet & tangy salad, that was not only healthy but rather fulfilling!

Ingredients

1 cup cooked quinoa

2 tablespoons red pepper, finely chopped

2 tablespoons green pepper, finely chopped

2 tablespoons red onion, finely chopped

1 cup baby spinach leaves, washed and roughly torn

6-8 medium sized dried figs, diced

1 teaspoon fresh coriander, finely chopped

3 tablespoons kidney beans, cooked and drained (use a lentil/bean of your choice)

Juice from ½ an orange

1 teaspoon lemon juice

2 teaspoons extra light olive oil

2 teaspoons dried peas (or walnuts/almonds) for a crunch

½ teaspoon paprika

Salt & pepper to taste

Mix the olive oil, orange juice, lemon, salt, pepper, paprika and fresh coriander and let it sit for 10-15 minutes in the refrigerator.

In a large bowl, toss all the other ingredients for the salad (except the dried peas/nuts). When ready to serve, drizzle with the dressing and top with the dried peas/nuts.

Simple, isn't it?!

Slow-Baked Chicken & Oats Stew : The One Pot Wonderdish

Shuchi August 5, 2013

"Lazy to cook

And stir and fry?

It's time you gave

This dish a try.

Nutrition in a pot

Bakes while you rest,

It cooks itself

And gives you it's best.

Simplicity in summer

Autumn, winter or fall,

In fact so simple

That it needs no recipe at all!"

Cooking can't get any easier. It just can't.

Incurring a head injury has its benefits. It forced me into creating quick and simple recipes that were nutritious, without compromising the flavors you crave. After all, who wants to eat bland food when unwell! This was a food miracle. Do try it, I promise it will not disappoint.

Ingredients

1 pound chicken breast, cut into cubes (change to meat of choice)

1/2 cup black eyed peas, soaked overnight

1/2 cup rolled oats

1/2 carrot, chopped

1 celery stick, chopped

1/2 cup snow peas, halved

1/2 green pepper, diced

1/2 onion, diced

1 clove of garlic, crushed

1 green chili, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 large bay leaf

2 cloves, crushed

1 tablespoon coriander powder

1 teaspoon paprika or cayenne pepper

1/2 teaspoon red pepper flakes

2 cups chicken stock

1 tablespoons whole wheat flour (optional - used to thicken the stock)

1 tablespoons light olive oil

Salt & pepper to taste

Pre heat the oven to 375 F.

Mix all the ingredients for the stew in a deep baking dish. Cover properly with aluminum foil and bake for 2 hours. Remove from the oven and let it sit for 15 minutes before removing the cover.

Dish out and enjoy!

Castello Moments - A Tale of 3 Cheeses

Shuchi July 31, 2013

Pomegranate & Blueberry Kheer (Rice Pudding)

Shuchi July 30, 2013

“Ribbons of red

In pure white,

A dash of color

In plain sight,

A subtle tartness

With bite sweet,

Feeling of comfort

In a mid-week treat,

Like lightening it strikes

Fresh & cool,

Take a spoonful

And wipe that drool..”

I find comfort in colors. Specially when the sun is beating relentlessly on our heads all summer long.

Fruits & berries with their vibrance, sweetness mixed with tartness and natural pigments are my eternal favorites. Shamelessly showing off their hues in every farmers market or supermarket, these have more potential than you can imagine. Not only do they add a fresh flavor to desserts & salads, they are also packed with more nutrients than any diet plan you may be on! I experiment with fruits very often, and this pudding was not only embarrassingly easy, but also had the simplest flavors that were delicious and refreshing.

Sometimes we forget that tasty does not have to be complicated. Hope you enjoy this one as much as I did!

Ingredients

For the kheer

3 cups whole milk

3 tablespoons rice, washed

5 tablespoons brown sugar (or adjust to taste)

¼ teaspoon vanilla essence

2 tablespoons fresh cream

For the fruit coulis

½ cup fresh pomegranate seeds

½ cup fresh blueberries

3 tablespoons brown sugar

1 cup water

Make the kheer

Bring the milk to boil. Add the rice and cook on medium heat, stirring occasionally till the rice is fully cooked. Mash the rice slightly with a spatula, and add the sugar. Continue to cook till the sugar has melted and the pudding reached a semi thich consistency. Turn off the heat and stir in the cream & vanilla. Keep aside to cool (Note: the pudding will get thicker once cooled)

Make the coulis

Bring to boil the water and sugar. Add the pomegranate, cover and cook on medium heat till the seeds have broken down slightly and begin to soften (unlike other fruits, pomegranate seeds take a long time to soften, so it is fine to leave them with a bite, as long as some of the pulp starts to break down). Add the blueberries, and continue to cook till the blueberries swell up. Using a spoon, mash the blueberries and some of the pomegranate seeds. Remove cover, cook till you get a jam like consistency. Remove from heat and cool.

Layer the rice pudding with the fruit coulis and serve chilled. A refreshing and wholesome way to enjoy what summer has to offer.

Easy Meatball & Vino Pasta Bake

Shuchi July 19, 2013

"One of those days

When my mind is blank,

I can’t think or write

Hey! at least I'm being frank!

The recipe is all I have

To convey the flavor today,

You’ll just have to try it

And do as I say..

Melted to perfection

Disappoint this will not,

Layered pasta surprise,

A.k.a magic in a pot.”

Ever had one of those days when you wish you could throw everything in a pot and it cooked by itself? Today was just that. I wanted to make a quick, flavorful dinner that was simple, tasty and yet had a slight sophistication to it. And what speaks sophistication better than wine. I used a basic white wine pasta recipe, threw in some veggies (always!) and added a quick bake in the end - for that warm gooey goodness that sinks till the last bite. God bless whoever invented the oven!

Sadly, it finished before I could take my post-bake-finished-dish pic. Perhaps, that says it all.

Ingredients

2 cups short tube or shell pasta, par boiled

½ red onion, sliced lengthwise

8 frozen chicken meatballs, sliced (you could also make fresh like these, replace with beef/pork etc)

½ red pepper, diced

½ cup brocolli florets

3 cloves of garlic, minced

¾ cup chicken stock

½ cup white wine (any kind that you like to drink - I used Sauvignon Blanc)

1 teaspoon red pepper flakes (lots more if you like it hot!)

3 tablespoons olive oil

½ cup grated cheese – I used Castello Weissbier since I had it in stock but typical cheeses like gruyere, cheddar or gouda would work well too.

Some fresh coriander/basil, finely chopped

Salt & pepper

Heat oil in a non stick pan. Add onions and garlic, and sauté till onion begins to turn translucent. Add the red pepper and broccoli and sauté for a quick minute till the broccoli turns dark green. Pour in the wine and let it simmer for a minute. Now add the chicken stock and dry spices. Let the sauce simmer till it becomes slightly thick and then stir in the pasta. Mix well and cook covered till the pasta is al dente. Once done, uncover and turn heat to high so any excess liquid gets absorbed. Leave a little moisture as we are also going to bake the dish and you don’t want it to turn too dry.

Transfer the pasta to a baking dish. Top with half the sliced meatballs, followed by grated cheese and then the remaining meatballs. Sprinkle some fresh coriander/basil on top and bake at 375 F till the cheese has melted and begins to bubble. Turn oven to broil and let the cheese brown for 30 seconds.

Remove from the oven and dig in.... A relatively quick and mouth watering weekday dinner.

[Tip: Bake in individual ramekins to create an appetizer size portion!]

Castello Moments - Baked 2 Cheese Dhokla (Indian Gram Flour Cakes)

Shuchi July 16, 2013

SPONSORED POST

“If cheese is good

Two is swell,

Castello makes moments

And stories you’d tell.

Simple smoky Classic

Or Hirten with caramel & pine,

Weissbier may be the one

If you enjoy melting flavors fine.

Enjoy with a red

Or that white so crisp,

Have friends over

Or take along on a camping trip.

From the Alpine slopes

They travel far for you,

Get creative - eat, cook, share

And build a cheesy legacy new.”

Who doesn't love cheese? And when the cheese is as good as Castello, good times just melt away.

Fresh from the picturesque Alps, these cheeses pack a variety of flavors in a nutty Classic, melting Weissbier and the rich Hirten. Delicious with wine, compellingly satisfying when you crave the perfect grilled cheese sandwich and versatile enough for a late night culinary experiment, you will wonder where it all disappeared.

But those crumbs on your lips may just give your little secret away.

Ingredients

For the cakes

½ cup grated Castello Classic cheese

½ cup grated Castello Weissbier cheese

1 cup gram flour (besan)

¼ cup yogurt

½ cup water (more if required)

1 teaspoon baking soda

1 green chili, finely chopped

2 teaspoons curry powder (or any mixed Indian masala)

¼ teaspoon asafetida powder

2 tablespoons fresh coriander, finely chopped

Salt to taste

For the tempering

2 tablespoons olive oil

½ teaspoon cumin seeds

½ mustard seeds

½ teaspoon paprika

1 dried red chilli

A pinch of salt

2 tablespoons fresh coriander, chopped

2 tablespoons grated Castello Classic & Weissbier cheese

In a bowl, mix all the ingredients for the cakes, except the cheese. The batter should be slightly thinner than a pancake batter, so add more water if required. Keep aside for 30-40 minutes.

In the meantime, grease a baking dish or ramekins and pre-heat the oven to 350 F. .

Once the batter has rested for a while, mix the cheese in, and distribute into the ramekins/baking dish. Bake for 15-20 minutes, till a toothpick inserted in the centre comes out clean. While the cakes are baking, prepare the tempering. Heat oil in a non-stick pan and add the red chili and cumin seeds. When the seeds begin to splutter, add the mustard seeds. Cook for a few seconds till the mustard seeds also start to splutter. Turn off the heat and stir in the salt & paprika.

Top the cakes with a tablespoon of the tempered mixture, grated cheese and fresh coriander. Serve hot. A cheesy, gluten free savory cake that will leave you asking for more!

Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.