This Week in Food Pictures

"A busy week it's been
Successes, failures & new challenges seen,
A lot of cooking, yes lots
From little puddings to flavorful pots,
Trials & errors, recipes that repeat
Bites with crunch, and those with heat,
Events & dinners, people new
Reviewers, readers, and comments few,
Here are the snippets, simple & clean
Of food, colors, and the week that's been..."

It's been one busy week! While I work on the recipes, here are some pictures from all the adventures this week. If only these could fill you up eh!

Come try my food at one of the upcoming dining experiences! Got a large group? No problem! Contact me to discuss a private tasting.

Carrot Pudding with Burnt Sugar Pot De Creme

Event Buffet Table

Curried Cauliflower Soup 

Vegan Semolina Halwa with Orange Compote

Masala Minced Chicken Sliders with Beer Shooters

Popcorn & Chocolate Bread Pudding

Mint Chicken Tikka Salad on Bread Cups
Vanilla Cupcakes with Pomegranate Swirl

Spicy Tomato Brown Rice

“A dash of red
On a day so white,
That welcoming spice
In a meal so light.
It adds a kick
To an energy drain,
This cold cold weather
Does freeze the brain!
Warm & fragrant
You want that spoon,
Fill your mouth shamelessly
And just swoon….”
Ingredients
2 cups brown rice, boiled (leftover rice from your Chinese takeout works well too)
1 small red onion, sliced lengthwise
4 plum tomatoes, diced
½ green pepper, diced
2 dried red chilies
6-7 curry leaves
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon roasted cumin powder
½ teaspoon mustard seeds
1 tablespoon coriander powder
½ teaspoon garam masala
½ teaspoon turmeric powder
1 tablespoon tomato paste
3 tablespoons light olive oil
A bunch of fresh mint leaves, roughly chopped
 Salt to taste
Heat oil in a pan. Add mustard seeds, chilies, curry leaves, garlic and ginger and cook till the seeds begin to splutter. Add onions and cook for another few minutes till they turn translucent. Now add the tomatoes, green pepper and all the dry spices. Turn flame to medium-low, cover and cook till the tomatoes are tender. 
 
Uncover and add the tomato paste along with ½ cup water. Cook till the mixture begins to simmer and then add the rice & mint leaves. Mix well, adjust seasoning and cook for a few minutes till the rice has absorbed any excess liquid. Serve hot with a dash of yogurt and crispy poppadams. Warm yourself with this delicious dish at one of my dining experiences!
 

Recipe by Request: Chickpea Korma with Roasted Squash

You gave me a shout. And I always answer. 
 
Here is my recipe to a quick Thursday curry lunch, filled with flavor, spice & creamy goodness. I wasn't planning to post it so I don't have too many photographs, but hopefully the recipe will suffice. 
 
Oh, and for those who care, it's gluten free & vegan. Hello health!
 
Ingredients
1 cup garbanzo beans, soaked (2-3 hrs) and pressure boiled (or replace with canned chickpeas)
1 small acorn squash, peeled and diced
1 plum tomato, diced
1 clove of garlic, crushed
1/2 red onion, sliced lengthwise
1/2 green pepper, diced
3 curry leaves
1 dried red chili, broken in half
1/2 teaspoon mustard seeds
2 teaspoons tomato paste
4 tablespoons light olive oil
Dry Spices
1+1/2 teaspoon coriander powder 1/2 teaspoon red chili flakes (more if you like the heat!)
1 tablespoon Indian Chana masala (available at all India stores)
1 teaspoon Indian Mutton masala (available at all India stores)
Salt & Chili to taste
 

Season the squash with a dash of olive oil, salt, pepper and 1/2 teaspoon coriander powder and roast in a 400F oven for 15 minutes, till soft and golden. Keep aside.

Heat the oil in a non-stick pan. Add the curry leaves and mustard seeds and cook till the seeds begin to splutter. Add the garlic, onions and dried chili and cook till the onion turns translucent. Stir in the tomatoes, tomato paste and all the dry spices. Cook on medium flame till the tomatoes have broken down and completely cooked. 
Now add the squash and green pepper and cook for another minute or so. Lastly stir in the chickpeas, liquid and all. Mix well and let it all simmer on low flame for at least 15 minutes, till most of the water has been absorbed. The thicker the curry, the creamier the texture. Check and adjust seasoning and turn off the heat.   Garnish with slivered almonds & fresh coriander and enjoy with Roti, Basmati Rice, Cous Cous or Quinoa.
Try this recipe and more yummylicious bites at my upcoming Dining Experiences!  [Follow my culinary experiments via Twitter, Facebook, Instagram and Pinterest]

 

Red Cabbage Chutney

“Red turns purple
And purple brown,
The warm smell of spices
Upsets the frown.
Serve with breads
Or a cracker stack,
Store in the fridge
For a quick to-go snack.
Healthy & simple
Inspired by the south,
Experience a new flavor
Of India in your mouth.”

Ingredients
1 ½ cups grated red cabbage
1 plum tomato, diced
3 cloves of garlic, peeled
½ teaspoon fresh ginger
5-6 stalks of fresh coriander, leaves removed
2 dried red chilies
3-4 curry leaves (fresh)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
¼ teaspoon hing (asafetida powder)
¼ teaspoon turmeric powder
½ teaspoon coriander powder
¼ teaspoon black pepper powder
2 tablespoons olive oil
Salt to taste
Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.

Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute. Stir in the tomatoes along with all the dry spices and cook covered on medium heat till the tomatoes are tender, fully cooked and begin to leave water. 


Now add the red cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked and turns color to purple-brown. Turn heat to high and sauté till any excess liquid has been absorbed. Turn off heat, cool to room temperature and grind roughly using a fork or grinder. You can also grind it finely, but I prefer a little texture in my chutneys. 

Serve with idli, crackers, chips or roti.



Top 10 Recipes & Tidbits From 2013

From exciting experiments to fearless failures, 2013 was a momentous year in the kitchen for me. It was also a year of my first half-marathon, lots of travel (4 different continents!), buckets of coffee, never-ending TLC from family, some downs but many many many ups. 

And as I welcome 2014 with new resolutions, earnest smiles, test recipes and you - my ardent readers, I can't help but look back fondly on some of my favorites from last year. Here is a list of my top 10 recipes (in no particular order).

Make me happy and leave me a comment with your picks will you?

1. Savory Jalebi for the beer guzzlers
2. Caramel Bread Pudding for those with a sweet tooth
3. Curried Guacamole for them Guac fans
4. Carrot Halwa Cheesecake or Parfait for those who love a twist
5. Okra Chips for the healthy
6. Masala Gobi Pizza for the experimental
8. Truffled Mushroom & Cheese Samosa for the bite-sized
9. Whole-Wheat Gougeres for the fancy french
10. Wonder Tea Recipes for all those who need to stop calling it 'chai-tea'!

Not to mention the fun I had creating, plating, feeding and [not] cleaning up for all my dining events! For memory sake, here is a photographic recap of some past events from 2013 - makes me pull my collar up high ;)
A big 29. shout out to all of you who made 2013 more-than-memorable! And remember, keep eating your way through 2014. 

Chocolate Carrot Pudding

“Another year closes
With feasts & memories few,
Only to begin again
With a January new.
Eat, travel, give a hug
And top with sprinkles some,
Live for the festivity
Yes, that time has come.
And in all that
Be a chocolate-loving friend,
Coz unless there is dessert
It’s never the end….”


2013 is almost over. Where did it go?

While you think of the days gone by, celebrate with some creamy carrot & chocolate pudding - and lots of sprinkles! This simple & quick recipe will come in handy when you have to entertain a gazillion people this holiday season. It certainly worked for me!

Ingredients
2 large carrots, grated
¾ cup brown sugar (adjust to taste)
½ cup heavy cream
125 gm dark chocolate (70% works best)
3 cups whole milk
Bring the milk and sugar to boil in a deep bottom pan. Add the carrots and cook till the carrots are soft and cooked through. Break the chocolate into pieces and mix it in. Let it simmer on medium heat till all the chocolate has melted and more liquid is absorbed – the consistency depends on your preference but personally I like it semi-thick so it feels creamy. Now stir in the cream, mix well and turn off the heat.
Serve warm with a dollop of cinnamon cream & sprinkles – just for that holiday feel.

Lazy to make it yourself? Come join my holiday dinner lineup in Dec & Jan and get a taste!

Curried Sweet Potato & Coconut Soup

“The sweetness mild

With a breeze from sea,
Brings the coastline
Right to me.
Spices and visions
Of a coconut farm,
Sizzling with curry
And a fragrant charm.
The splutter, the sounds
Ah! they spark my soul,
And take me on holiday
Far far …from home.”
Ingredients
1 medium sweet potato, boiled, peeled and mashed
½ red onion, diced
1 teaspoon fresh ginger, grated
1 green chili, diced
1 cup vegetable stock
¼ cup thick coconut milk
3 tablespoons olive oil
½ teaspoon garam masala
1 teaspoon curry powder or kitchen king (mixed Indian spice)
1 teaspoon lemon juice
Fresh coriander, chopped (to garnish)
Salt & pepper to taste

Heat oil in a pan. Add the chilies, ginger and onions and cook till onions turn translucent and begin to brown on the edges. Stir in the dry spices and cook for another 10 seconds. Now add the sweet potato, reduce heat to low and mix well till the potato is completely coated with the spices. Slowly add the vegetable stock and bring to a simmer. Finally add the coconut milk and bring to a second simmer. Cook for a few more minutes and then remove from heat, add the lemon juice and fresh coriander and serve warm with crusty bread.

Christmas Colors - The Meal That Closed 2013!

"To those who came
And smacked their lips,
To those who thanked
And taught me tricks.
To those who support(ed)
And taste it all,
To those who fearlessly
Told me to get some balls.
To those who are patient
People old & new,
To those who with me
Bid 2013 adieu!
I love you much
With a heart so true,
Here's to 2014, and cooking
Many more storms for you..."

29. wishes all it's readers, supporters, commenters, criticizers a very very happy Holiday season!
Today I hosted the EatWith Management team for my last meal in 2013. Personally, it was a great deal. The team who has been monumental in helping me grow, market and keep working on what I love were actually in my living room. And thankfully, did not leave disappointed.

My meal was inspired with the colors of christmas - Red, Greed and a touch of Gold. And no, I don't believe in food colors. Why use artificial 'helpers' when nature offers so much. Don't believe me? Scroll down for the pictures and you'll see!

I started the team with warm Lentil Soup with a dash of Chili Sesame oil. Sounds strange? Try it - the Indian spices with a slight chinese kick was quite a combination. Be careful though, don't add too much. The soup was paired with spoons of curried chickpea hummus & homemade wholewheat crackers (baked namak paare). Notice the red, green & golden?

The conversation started just as the courses were heating up. I served
- Spicy Spinach Chicken in Bread Cups w/ a dollop of cream cheese. Inspired by all things green and similar to my Spinach Corn Deep Dish Pizza Bites.

- Masala Gobi (cauliflower) with Potato Fritter Nests & smashed Avocados. Yes please! My take on a sort of a deconstructed Aloo Gobi. This was an experimental dish but the combination did wonders, specially the spice from the gobi, crunch from the fritters and the creaminess of avocados! One satisfying bite. Inspired by the gold twinkle of the season. I also served some chilled Pomegranate & Mint tea along for those who might need some help with that tingling heat. 

- Last but not the least was the South Indian Tomato Brown Rice w/ Mint yogurt & homemade wheat crisps. Inspired by the happy red, I think this won the show - both by taste & presentation!

(PS-I was too excited to get pics of the first two, but will upload them when I make them next time!)


I ended the afternoon with Fig Milk Pudding Truffles dipped in a gooey dark chocolate ganache. And of course,the sprinkles for added happiness. I sneakishly grinned as I watched the guests play which-sprinkle-color-do-I-like-more? I think red won. Paired with some warm Cardamom Masala Chai, this had holiday written all over it!

The best part. The sunset decided to join in the fun and co-operate with my color theme! Bye bye 2013.

To try any of these dishes or teas, join me for my upcoming Dining Experiences in 2014, or contact me for a private tasting! I'll see you there.

Mulled Vanilla Chai

"Simple Chai
With a little kick,
To make you happy
And your lips do lick.
Spiced to perfection
A warm end is nigh,
Careful now, drink in sips
Or you may just get high!"

If everything else can be spiked, why not good ol' masala chai? This winter, add a little zing to your regular morning cup. Ok, if morning is too early, then serve it after your holiday meal for a fuzzy end to a great gathering. December never felt this good!


Ingredients
1 cup water
1/2 cup whole milk
3/4 teaspoon black tea leaves (I used Lipton Yellow Label)
2 tablespoons vanilla creamer
1 clove, crushed
2 green cardamoms, crushed
1 tablespoon Brandy
Sugar to taste

Mix all ingredients and bring to a simmer. Do not let it boil over or all the alcohol will evaporate - and we definitely don't want that now do we! Strain & enjoy steaming hot with your favorite holiday cookies

Try this tea at one of my upcoming dining experiences!

Leftover Lesson : Tomato Chicken Puff Pastry

“Another kitchen trick for you
For that pile of thanksgiving meat,
Transformation is key
To a great new treat.
Warm and crusty
A mid-afternoon winner,
Dip in your soup
And add zest to your dinner.
Bite & savor
Lick those fingers clean,
After this leftover makeover
None will left to be seen..”

This time of the year I feel overwhelmed with leftovers. In the excitement of the holiday season, I am entertaining (and experimenting) continuously. So there are bound to be spillovers that no one can stomach. Also, I hate repeats during my dinners, so that usually adds to the pile up. Leftovers, on the other hand, are great to be creative with - specially for appetizers and quick snacks. Here is one of many ways to use that turkey/chicken roast shreds from your thanksgiving dinner. After this, hopefully, you shall not see them for another year!
Ingredients
1 cup leftover chicken or turkey roast, shredded
½ cup leftover grilled vegetables, diced – I used green pepper, red pepper & carrots
1 large plum tomato, diced
1 spring onion, finely chopped
½ red onion, finely chopped
½ teaspoon fresh ginger, grated
1 clove of garlic, minced
1 green chili, finely chopped
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon turmeric powder
2 tablespoons olive oil
1 sheet frozen puff pastry, thawed and rolled out

Heat oil in a non-stick pan. Add the ginger, garlic chili and both onions and sauté till transparent. Stir in the tomatoes along with all dry spices. Cook till tomatoes are tender. Now add the vegetables & meat, and cook on high heat for a few minutes till all ingredients are well mixed. Remember the meat and vegetables are already cooked, so you don’t want to overcook it. Remove from heat and cool.

Put a few tablespoons of the mixture on the rolled out pastry and roll into a disc. Cut into 2 inch pieces and bake at 400 F for 15-20 minutes, till the pastry has puffed and is light brown. Serve hot with chili mayo.

The Last Lunch : A Thanksgiving Photo Journey

"Here's a little jingle
To start your holiday,
Food, fun & family
Or whatever makes you yay!
You don't have to be special
To enjoy a meal warm,
Eat with strangers 
And still soak up the charm..
Put on your best shirt
And grab that festive cheer,
Celebration is about you
So come make friends dear!"

Happy Thanksgiving!

Today, I hosted the last EatWith lunch in my apartment. No, I am not quitting. No ways! Just moving apartments.

In the true spirit of the holiday, my menu was an Indian-Inspired-Global-Style-Thanksgiving-Tapas : if there ever were such a thing! The idea was to go beyond America while enjoying Thanksgiving, and bring in that global palate in an authentic 29. style - by fusion or presentation. Thus, each course was served in a style popularized by another country/cuisine, but boasted of Indian flavors. Confused? Read on, you'll know what I mean.

We started on the streets of India. A warm Chicken Chili Soup with winter spices, paired with crisp Cumin Sweet Potato Poppers. 



It was a small group this time so I tried my hands at a sit down meal as well. It was different, and quite enjoyable actually!

The mains courses were:

1. A truly American inspired Turkey Fritters served with a sweet spiced mango chutney and Alfalfa sprouts. It's Thanksgiving, there had to be Turkey!

2. Traveling to Mexico, the guests had a go at Roasted & Spiced Eggplant Tacos with a cold carrot slaw.  [recipe coming soon]

3. Ending the savory courses with an Italian take on pilaf was the Curried Cauliflower Orzo Pilaf, served with some sprinkles for a crunch.







The journey had to bring you back to India eventually. So, the sweet showcase was a Semolina Coconut Pudding with a pomegranate burnt sugar glaze & cinnamon cream. A warm, silky end to a great holiday lunch. Thanks to all those who came, and hello to all those who I'll be seeing at my next few meals...




29. Dinner Recap : The Warmth of Spice

Another dinner. Another menu. And another hell-of-a night! 

I know you're all itching to see the pictures so without saying too much, I'll jump right into the star of the show - the 29. table. 

The welcome bite was themed to bring warmth on a cold autumn evening - a Hot & Sweet starter combo of Spicy Red Cabbage Rasam Soup & Sweet Mango Chutney Crackers. Delish! Both were 29. first timers and more successful than I had anticipated them to be! No complaints there.

The mains were:
1. Grilled Tilapia and Curried Cauliflower Puree served in Gol Gappas. A perfect combination of silken warmth and that ever endearing crunch.

2. Roasted Eggplant Pinwheels sautéed with vegetables & spices, served in a chaat form. The little boats made it look rather cute - if I may say so myself! The flavor of roasted (almost charred) eggplant sure did a dance in everyones' mouth. A sure keeper for future events.

3. Chicken & Lentil curry served atop Brown Rice Ajwain Pulao , finished with warm Alfalfa sprouts. A slight asian touch on an otherwise typical Indian dinner dish. If anyone was still hungry, this filled in the gaps just right.


The sweet end to it all was my second experiment of the day. A smooth Carrot Chocolate Pudding served with Cinnamon Cream. I usually make this with rice, like kheer, but decided to use a bunch of sweet winter carrots instead that were threatening to take over my refrigerator. The result was, to say the least, a great end to a creatively enjoyed meal. And the sprinkles brought an early christmas cheer to my gathering. Oh joy! [recipe coming soon]

Was this my most-loved menu yet? Someone did ask for an autograph, so perhaps it was. But only till the next one.

Want to try the next 29. menu? Sign up for one of my upcoming events!


Red Cherry Granola Ladoo

“Red cherry red

Hanging on a tree,
Tempting and luscious
You are to me.
I pluck one, then two
Then greed steps in,
A pail full of pretty
Sheepishly reveal my sin.
Devouring my winnings
The pile of pits does rise,
I should leave some to later
As a belated prize.
Finally I’ve had
Enough for the week,
So I chop and bake them
Into a breakfast treat.
Now these delightful balls
On my pantry do smile,
A pound of cherries a day
And life is oh-so fine..”

Why should we use dried fruits for desserts, when the fresh ones are more decadent, healhty and in abundance during the summer! Fresh cherries are packed with anti-oxidants, and add a subtle tartness to otherwise sweet granola. And every granola bar does not need to be angular. Here is a circular take on a chewy moist fresh cherry granola...breakfast at home could not be yummier. 
What's more, you can crumble these up and serve as a topping to ice cream or cake. Dessert with added fibre - now what could be better ;)

Tempted yet? Read on for the recipe...


Ingredients
2 cups rolled oats
¾ cup dry shredded coconut
2 tablespoons fine brown sugar (add more if you like yours sweeter)
2 tablespoons honey
¼ cup maple syrup
½ cup chopped almonds
¼ cup raisins
2 cups fresh cherries, pitted and chopped
4 tablespoons unsalted butter
2 tablespoons water
A pinch of salt

Pre heat the oven to 350F. Butter a baking dish and keep aside.

Mix the oats, coconut and almonds and toast in the oven for 10 minutes, till lightly brown.

Heat the butter, sugar, honey and maple syrup in a pot, till the butter melts and the sugar is dissolved. Remove from heat and cool slightly. Add to the oats mixture, along with the raisins, fresh cherries, water and salt. Mix well and smash some of the cherries a bit. Transfer to the baking dish and press down using your hands so the mixture is loosely packed in the dish. (use a plastic packet on your hands while pressing so the mixture doesn’t stick).

Bake for 20-25 minutes, till the edges are beginning to brown. The centre should still feel soft and moist. Remove from the oven and once at room temperature, scoop out and shape into rounds. The moist cherries and maple syrup help hold them together. Refrigerate to store. 

Check my EVENTS page to see how you can taste one of my creations!

Eggless Paneer & Date No-bake 'Cheesecake'

 “A cheesecake in sight

Works every date-night
She takes a bite
It’s creamy yet light
Low-fat with no impact
But taste is oh so intact
She smiles, ‘what’s this?’
Her eyes light up in bliss
‘Special treat for you
With help of a blog or two’
She wants to tell her best friend
That she just tasted a new trend
Impressed, yes she is
And plants you with a willing kiss..”
The inspiration for this dessert comes from my friend's mum. 

A few years ago I had gone to visit her in Delhi. In between polite hellos, old stories, an overactive labrador and food hospitality, I found myself piling on slices of a creamy strawberry cheesecake, that I later discovered was 'cheese-free'. Even the dog was tamed by the look of it and sat by my feet in hope of a bite. Oh! how impressed I was! Cheesecake without cream cheese - now that's a real diet. I expressed my amazement, asked for the recipe, never took it, continued talking and finally said goodbye. 

A year later, on a night of sugar cravings, I asked my friend to get the recipe for me. Which she did. And then it lay archived in my mailbox for another year. But just as wine ages with time, so did the idea of using that recipe. I wanted to adapt it a little, and couldn't decide how. It was only after I discovered my love for the British classic, Sticky Toffee Pudding, that I realized the potential of dates in desserts. That's it. I had my inspiration. And an a recipe. So all that needed to be done was to put it to test. And so I did.

Today, ladies and gentlemen, I present to you a sugar-free, cream-cheese free and eggless cheesecake. Cooking is man-made magic, and this is testimony to it.


Ingredients
Fresh home-made Paneer (Indian cottage cheese) from 1 lt whole milk (method HERE)
½ cup fresh cream
1 ½ cups pitted dates, cut into pieces
½ cup whole milk
8 butter cookies (or any kind you have at home)
1 tablespoon unsalted butter, melted
1 packet (approx 0.25 oz) gelatin
1 teaspoon maple syrup
½ cup boiling water

Check my EVENTS page to see how you can taste one of my creations!

Mix the gelatin and water and keep aside till the gelatin has completely dissolved.

Crush the cookies and combine with melted butter. Press at the bottom of a cheesecake pan or muffin tray, and bake at 400 F for 5-7 minutes, till the biscuits begin to brown. Cool in a refrigerator and keep aside.

Blend the paneer, cream, maple syrup, dates and milk together till it turns into a thick and smooth mixture (some chunks of dates may remain and that's perfectly alright!). Stir in the gelatin and mix well. Pour the mixture on top of the cookie crust prepared earlier, and refrigerate for 2-3 hours till set. Serve chilled.


Hot & Cold Gnocchi Appetizers

"Hot or cold
Who wouldn't thought
This pasta delicious
Is what it seems not.
Curried with spices
It melts in your mouth,
Tossed in dairy
It sends those spices south!
Pretty and filling
A perfect party charm,
Happiness in a bite
And stretch of an arm..."

Ingredients
Hot Gnocchi
1/2 cup chickpea curry - this recipe (sans the potato/green pepper) 
1 teaspoon olive oil
10-12 pieces of homemade wholewheat Gnocchi, boiled and drained
Garnish : chopped red peppers and grated parmesan

Cold Gnocchi
2 tablespoons plain thick yogurt
1/2 teaspoon olive oil
1 teaspoon coriander chutney
1/4 teaspoon paprika
1/2 teaspoon chat masala
1 teaspoon spring onion, finely chopped
10-12 pieces of homemade wholewheat Gnocchi, boiled and drained
Garnish : chopped spring onions

Check my EVENTS page to see how you can taste one of my creations!

For the Hot Gnocchi, saute all the ingredients (except the garnish) on medium flame for a few minutes. Transfer 2 pieces of Gnocchi and some curry to an appetizer spoon, garnish and serve hot.
For the Cold Gnocchi, simply mix all ingredients. Chill for a few minutes in the refrigerator to let the flavors mingle. Garnish and serve fresh!
Not satisfied with a few spoons? Well, just serve yourself a bowlful and enjoy as an Entree!



Leftover Lesson : Lentils & Whole-wheat Flour Pancakes (Indian Chila)


"Yet another way
To use that lentil,
Sitting in your fridge
Being eaten without will.
A quick 3 step method
To bring it to life,
Men, you can make it too
And surprise your wife!
Now Indian takeout
Sees not the bin,
In fact it takes a new form
And makes 

If you, like me, are tired of eating breads and rice/grains, and lazy to make flatbreads/rotis at home, then this is the perfect recipe for you. I love bread, but I do restrict how much of it I indulge in. So my diet ends up consisting of lean meat, lots of vegetables and a form of grain like brown rice, farro, quinoa, whole-wheat pasta etc. And, as expected, I think I've had enough of them all. 
Since I am always finding ways to use leftover lentils, this was a miracle recipe. Not only was it quick (read under 15 minutes!) with just 3 ingredients, it also was like a savory pancake that was packed with flavor and complete meal by itself.  Try it, you will be surprised how great something so simple can taste.....


Ingredients
2 cups leftover lentils (any kind will do, I used a mixture of red lentils & black eyed peas, but you can use yellow, green or even leftovers from your Indian takeout!)
3/4 cup whole-wheat flour (atta)
1/2 cup mixed grated veggies like carrots, zucchini, cabbage and peppers 
Olive oil for pan frying

Mash the lentils with a spoon and then mix all the ingredients (except the oil) to make a smooth thick pancake-like batter. Adjust salt if required. If the batter is too thick/dry, add some water to get the right consistency.  

Heat oil in a non-stick pan and spoon dollops of the mixture onto the pan. Flatten slightly and cook till brown and crisp on both sides. Serve hot with yogurt, tomato chutney or pickle.

Check my EVENTS page to see how you can taste one of my creations!

October on a Plate : A Photo Essay

"A warm greeting
With a touch of spice,
Feeding strangers
29. does like!

Colorful soup shots
To begin the treat,
Then a few sticks, cups & rolls
Sans any meat.

While the wine does air
The fritters come out,
Talking and mingling
With flavors all around...

Moonlight on the bridge
With water sparkling bright,
The flavorful chicken next
Is just as great a sight!
Conversation grows loud
There is humor in hunger,
The warm curried bowls
Cause a mini stir!

With tummy's growing full
The end is [sadly] nigh,
Bread pudding, truffles & parfaits
With a sweet ol' sigh...

And as we wind up
Another night of celebration,
I get a few hugs
And an imaginary ovation.

Thank you to those
Who love my unique feast,
I know I'll cook forever
If you just promise to eat...."

Check our upcoming events or contact us to book a private tasting today!


Mixed Vegetable Semolina Pilaf

“This grain of wonder
Cooked savory or sweet,
Always satisfies the hunger
Lingering within me.
Breakfast or Lunch
Enjoyed spicy for Dinner,
A treat of the south
And a true blue winner.
Light & moist
Speckled with seeds black,
It’s dishes like this
That keep us on track!”

Ingredients (serves 4)
1 cup fine semolina (sooji)
3 curry leaves
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon curry powder
½ teaspoon red pepper flakes or chili powder (adjust to taste)
½ onion, finely chopped
1 teaspoon fresh ginger, grated
¾ cup mixed vegetables (I used peas, carrots, green pepper, beans and corn)
½ cup yogurt (mixed in 1 cup water)
4 tablespoons oil
Salt & pepper to taste
Heat a tablespoon of the oil in a non-stick pan and roast the semolina on medium flame till light brown and fragrant (approx 7-10 minutes). Remove from pan and cool.

In the same pan, heat the remaining oil and add the curry leaves, mustard and cumin. Cook till the mustard seeds begin to splutter. Add the ginger and onion and cook till the onion turns translucent and the edges begin to brown. Mix in all the vegetables and dry spices and do a quick stir-fry. Don’t let the vegetables get too tender. Now add the yogurt-water mix and bring to a slight simmer. Slowly add the semolina, 1 tablespoon at a time, and stir constantly to avoid lumps. Switch off the heat once the semolina has absorbed all the liquid, and it’s light and fluffy. Cover and leave for another 2-3 minutes. Serve hot with lentils, yogurt or on it’s own. 

A great & healthy breakfast alternative!

29. Let's Lunch Event - EatWith Your Eyes


Curried Sweet Potato & Coconut Soup Spoons. A delectable way to begin a Friday. Don't you agree?

29. opened it's doors to a truly diverse group this afternoon. A retired teacher from Argentina, a student from upstate NY, an HR consultant from London/Korea and a Wall st journalist from right here, NYC.

I greeted them with some Iced Clove & Mint Tea & a spoonful of Curried Sweet Potato & Coconut Soup. Yum! My surprise nibbler for the day was a roasted pepper and cream cheese dip served in little Tostitos scoops. I find these things so cute!

The main act was:
1. Grilled Mixed Veg Kebabs - marinated in cumin, coriander, garlic, fresh mint & lime juice, these are a light & colorful way to start a mid-day meal.
2. Fishcakes with Tomato Chutney - as always, a crowd pleaser! 
3. Chicken & Pea 'Sticky' Biryani w/ Cumin Yogurt - In favor of [always] experimenting, I served the yogurt in little glasses on the side. Oh, and I stuck a coriander stalk in each biryani to make it look like a little bonzai pot. How fun & adorable! 
4. Indian Trifle Parfait - with luscious layers of sponge cake soaked in milk, raspberry jam and a personal favorite, chocolate custard! Remember what I always say about chocolate? It's a miracle waiting to happen in your mouth.

A lunch should always be this special. Specially if it welcomes the weekend.

Come join me in my next culinary adventure. You will leave fascinated, full and with a range of new ideas you never thought you needed!

Edible Gold : Sweet Potato Chaat Bites

“Bhaiya, more masala
She said in a voice meek
Enjoying sweet potato chaat
On a Delhi side street.
With lots of lemon squeeze
A bowl of flavor bold,
That very memory
Is now a bite of gold.
Sweet at first
But far from sin,
Take a taste
And let your journey begin..”
Ingredients
1 medium sweet potato
Juice of ½ a lemon
2 teaspoons fresh coriander, finely chopped
½ teaspoon paprika
½ teaspoon cumin powder
¼ teaspoon dry mango powder (amchoor)
¾ teaspoon coriander powder
¼ teaspoon dry ginger powder
Salt & pepper to taste
Cream cheese to garnish
Par-boil the sweet potato till it’s almost cooked. Put it on a skewer and roast it over an open flame for 10-15 minutes, till its charred on the outside and cooked through. Cool to room temperature.
Peel and cut into small pieces. Mix all the ingredients and serve on appetizer spoons with a dollop of cream cheese. Voila, you have edible gold!