Quinoa Poha3
Anyone who has grown up in Norther India has come to love Poha - that light & easy breakfast dish traditionally made with flattened rice. But what's the fun in traditional! Here is my version with quinoa - full of flavor, pretty healthy and completely vegan/GF.
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"I know I know, summer is over, but can't we celebrate anyway?
Slurp, crunch, savor, the red we love all May...
Spiced like the streets, on a scorching Indian afternoon
It's like those childhood treats, during holidays in June
July has come & gone, and Autumn is taking over the sun
So we'll hold on to the warmth, in this little glass of yum.."
Ingredients
1/2 watermelon, cut into cubes or rounds (using a melon baller)
2 large cucumbers, de-seeded, peeled and cut into 1inch pieces
Juice from 1 lemon
Handful of fresh coriander, finely chopped (the more the better!)
12-15 fresh mint leaves, finely chopped
1 teaspoon black/rock salt
1/4 teaspoon paprika or chili powder
1/4 teaspoon dry mango powder
1/2 teaspoon roasted cumin powder
Salt to taste
Mix the watermelon, cucumber, coriander & mint and chill for 30 mins. When ready to serve, toss with lemon juice and spices. Eat fresh. A quick, simple, super healthy spiced fruit salad that will change the way you see watermelon!
"Fall is warm, fall has a chill
It's sometimes green, with an orange frill,
With pumpkins & carrots, everywhere
Halloween, and scary faces that stare,
It's comfort, before winter sets
The last of picnics, on a grassy bed,
But what remains, is the food affair
So lets celebrate, like we don't care!"
Fall is orange. And lovely. But the cool evening breeze reminds me that winter is approaching, and makes me crave all things warm. Not hot, just warm. This salad, with the sweetness & warmth of fresh roasted carrots and a drizzle of chilled yogurt is my perfect fall dinner (or snack if you may!). The combination of warm with a cool is like the weather itself. And the flavors, ah the flavors were a match meant to be eaten. Trust you me, and give it a try. What've you got to lose (other than a plateful of carrots I suppose!?)
Ingredients
For the dressing
1/2 cup plain yogurt
1/2 cup mint leaves
Few stalks of coriander
1 small clove of garlic
Juice from 1/2 lemon
1/4 teaspoon paprika or red chili powder
2 tablespoons olive oil
Pinch of sugar
Salt to taste
For the Salad
1 bunch of carrots, cleaned and sliced
1 tablespoon olive oil
2 stalks of spring onion, chopped
1/2 teaspoon cumin powder
1/2 teaspoon chat masala [indian mixed spice]
2 tablespoons fresh coriander leaves, roughly chopped
Salt to taste
Make the Dressing
Mix all ingredients for the dressing, except the yogurt, with 1/4 cup water and blend in a mixer. Add the oil, a tablespoon at a time, and blend till you get a smooth-ish chutney. A few chunks are ok! Meanwhile whip the yogurt till smooth and creamy. Add the chutney with the yogurt, a few teaspoons at a time, till you have a light green color. Adjust salt & refrigerate for at least 2 hours.
Roast the carrots
Heat oil in a flat non-stick pan. Once hot, add cumin powder and mix for a few seconds. Stir in the carrots and turn heat to high. Let the carrot brown on the underside, and then give them a quick toss. Finally add salt, chat masala and spring onions, mix and remove from heat. Cool slightly.
Serve the warm roasted carrots with chilled yogurt dressing & a sprinkle of fresh coriander.
"Light & hearty, perfect for fall
Serve as a salad, or simply eat it all
The tang, that replicates flavors of the street
Busy, noisy, with a crowd of Indians at your feet!
An everyday snack, or Chaat as it's popularly known
Oh, for this how many miles I have flown!
Now right at home, I have a healthier clone
Though, I will still jump on a chance to go back home..."
Ingredients
For the Salad
2 cups boiled chickpeas, liquid drained
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1 small red onion. diced
1 green chili, finely chopped
2 tablespoons olive oil
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon dry mango powder
1/4 teaspoon red chili powder
1/4 teaspoon fennel seeds
2-3 stalks of fresh coriander, finely chopped
Salt & pepper to taste
For the Dressing
2 tablespoons Tamarind chutney (available in all Indian grocery stores)
Juice of 1/2 a lemon
Bunch of coriander (leaves + stem), finely chopped
1 tablepoon light olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin powder
Salt to taste
Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.
Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.
Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.
A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.
Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!
"Grapes are a favorite, and not only as wine,
I love them as a snack, natural & fine
Sweet as Fall, they create a soup swell
Raw, vegan, glutenfree, and sugar-free as well!
Just blend it all up, with spices favorite few
Leave it to chill, and there's a recipe new
Not complicated, doesn't take all your time free
Delicious & easy, as easy as cooking can be!"
Ingredients
1 pound seedless green grapes
1 inch piece of fresh ginger
Juice of 1/2 a lemon
6-8 fresh mint leaves
1/4 teaspoon paprika/chili powder (adjust to taste)
1/4 teaspoon black salt/rock salt
1/4 teaspoon cumin powder
1/4 teaspoon cumin seeds
1/4 teaspoon cracked black pepper
Pinch of salt
Wash the grapes and remove from stem. Put in a blender along with ginger, lemon juice & mint. Blend till smooth. Stir in all the dry spices (adjust seasoning to taste) and refrigerate for 2-4 hours. Serve chilled.
Yes, that's it!
A refreshing, raw and uber healthy soup to accompany your fall table.
“I love biting into a ripe peach
That smells of summer, and the beach,
With juices that trickle down the chin
As I bend over the kitchen sink.
I eat one, then two, then three
And wish I had a peach tree,
I’d then dip them in syrup, bake a pie
Blend into a smoothie, or try in chai
Make chutney, perhaps pickle a few
Brew up this rasam, and serve to you!”
Ingredients
4 ripe peaches - peeled, de-seeded and quartered
½ teaspoon mustard seeds
1 tablespoon olive oil
¼ teaspoon red chili flakes or paprika
½ teaspoon roasted cumin powder
½ teaspoon dry mango powder
¼ teaspoon black/rock salt
Pinch of salt
Sugar to taste (only if the peaches are not sweet enough)
2-3 mint leaves, roughly torn
Blend the peaches with ½ cup water.
Heat oil in a pan. Add the mustard seeds and cook till they begin to splutter. Stir in all the dry spices, mint leaves and peach puree. Bring to a slight simmer & remove from heat immediately. Adjust sugar/seasoning and refrigerate overnight. Serve chilled.
“Light & airy, in a bite
You seem like nothing, but have that might
Creamy, oozy, Mmmm.. you sound
Of happiness, smiles, and love newly found
Pop in a few, and those worries run
It’s song and dance, and all things fun
What’re you waiting for, c’mon off you go
Roll up your sleeves, and make a few!”
I have always been scared of puffs. And all things pastry. But these little bites of cloud were very so easy to make, and turned out pretty darn well for my first attempt! Oh, and as always, I filled them with a cardamom flavored chocolate cream for a sneaky indian twist!
Hopefully this post will encourage all those who have been shying away from making puffs, to don that apron and give it a bake.
Ingredients
Puffs (makes 15-18 bite sized puffs)
½ cup boiling water
¼ cup (4 tbsp) unsalted butter
½ cup flour
A pinch of salt salt
2 large eggs
Filling
½ cup heavy whipping cream
2 teaspoons cocoa powder
¾ teaspoon brown sugar
2 green cardamom, crushed
Make the filling
Whip the cream till soft peaks form. Fold in the sugar, cardamom & cocoa. Give it another quick whip till the cocoa is well blended. Discard the cardamom skin and refrigerate for at least an hour to get it chilled.
Make the puffs
Boil the water in a saucepan. Add the butter to the water and stir until melted. Stir in the flour & salt, and mix well till the dough starts to come together and a sticky, homogeneous ball is formed (see below).
Remove from heat and add 1 of the eggs. Beat well and let the mixture stand for 3-5 minutes. Add the other egg and, once again, beat well. Let it stand for 10 minutes. Mix for the last time and put the mixture into a piping bag. Snip off the edge of the bag, and put dollops of the mixture on a cookie tray, approximately 2 inches apart. You may use a spoon to do this, but the dough is rather sticky so I find it easier to use a bag!
Pre heat the oven to 375 F and bake for 20-25 minutes, till the crust is light brown and a toothpick inserted comes out clean. Mine were done in 22 minutes.
Cool completely and then fill with a teaspoon of the cocoa cardamom cream. Eat immediately.
You can use a variety of fillings such as banana cream, rum ganache (trust me on this one!), vanilla custard, ice cream (mmm!) or even go savory with chicken or a creamy salad. Let your imagination run wild, and enjoy this light & creamy snack bite-sized snack!
"It's September! see what a season brings, a cooling breeze, and your heart does sing
Changes to the plate, and that sullen mood, it's time to reconnect with your food
Take a gamble, give a new cuisine a try, perhaps a spiced fritter in lieu of that french fry?
Whatever you dare, it'll be oh-so neat, for there will be new storytellers you'll meet
There is magic on a table that shares, moments of unparalleled freedom from worldly cares
So eat, smile, give a compliment or two...nothing like happiness from a taste new!
When you're done, take a look around, count the new friends you just found
Wasn't this as simple as just being you? and that my friends, is a dining experience true!"
You know those weeks when you wake up everyday and something seems to go wrong? This, is definitely NOT it. This week I feel elated, accomplished and pretty exhausted. Go on, ask me why.
On Wednesday, in a collaboration with Komeeda NYC, I hosted a popup picnic dinner under the Brooklyn & Manhattan Bridges. The setting was perfect, the wind was on our side, the sunset gleaned brighter than usual and along with my wonderful co-host, the guests were just the kind of bunch you want to spend a random NYC Wednesday evening with. In short, it was magical. And I was so glad to be a part of creating it all.
In a true 29. style, the meal consisted of a 5-course indian inspired menu. The guests were welcomed with mini spicy rice frittata bites smothered in mint yogurt and curried eggplant toasties. Not a bad way to begin eh? While they said their hellos, got to know each other, and prepared for the surprise that awaited, we lit some candles, spread out the cushions and worked our way to the highlight of the day - the dinner.
As the sun set over the Brooklyn & Manhattan bridges, our popup came to life. The courses, seasonal, balanced and apparently scrumptious (duh!), started with a raw Chilled Green Grape Soup with with mint, ginger & spices. A roasted Chickpea Chaat in a tangy tamarind vinaigrette colored the plates next. Then came the Fishcake Sliders - my personal favorite - and complementing it was a little game to keep our guests in the spirit (and occupied while I plated the next course!). The fourth and final savory course was a trio of Turmeric Pilaf, Masala Chicken & Spiced Lentil Broth. I had to respect the carrot season so the dessert was one of my regulars, Carrot Halwa drizzled with gooey homemade burnt sugar caramel & coconut dust. (Mmm, I might have some leftovers as I type..)
Needless to say I had fun. And as I leave with you with a more visuals of an event that we would've loved to meet you at, a BIG shout out to all those who came! Especially my collaborator-in-crime and the brain behind Komeeda, Jabber, and our shutter-eye for the evening, Felix, who's photos reflect the very essence of the event! (Check out his photography at Cooperfield Weddings)
Oh, and there is much more where this came from. 'Nuff said. Watch this space!
<Guest Post>
The 29. Private Kitchen was born out of a love of Indian flavors, yet while the tapas and meals you find in our kitchen will have tastes reminiscent of Northern India, each recipe will be something new entirely. The recipes served by 29. are all products of culinary experiments, and you too can try your hand at creating wonderful flavors with a quick bingo game!
Bingo has often been used to add variety to mundane tasks, with games like Exercise Bingo and Yoga Bingo being created to try and vary set routines. The game itself has also seen many different varieties. While 90 Ball Bingo, which is defined by award-winning bingo portal, Iceland Bingo as “the most famous version of bingo” remains a crowd favorite. North America has a variation called 75 Ball Bingo and even High 5 Bingo, and even these variations have different themes as well. We’ve seen games like Bridal Shower Bingo come to life, and a modification of the classic bingo game can also help you with your forays in the kitchen.
Enough said! Let's begin. Create a list of five items for each key element of an Indian meal : Sweet, Sour, Salty, Bitter, Pungent, Astringent – that is, make a list of five items that fall under each category. Sweet can include onions and chick peas – staples of Indian cuisine; Sour can have tomatoes and lemons; Salty doesn’t just have to be salt – you could use soy sauce or dried fish; Bitter, the freshness of your favorite herbs; Pungent, ginger and garlic and other similar vegetables, or chili peppers; and Astringent: turmeric, apples, lentils, and even tofu.
Once you’ve assembled this list, you can then move on to creating a bingo card. You can do this by hand, or with the help of any bingo card generator you find online. List down the items in a row, label each item 1-5, and once you’re ready to play, roll a die for each category. The number you roll corresponds to the ingredient you need to use to represent the element in the dish you’re creating. At the end of the game, you should have six items that will play key parts in your culinary experiment. See what kind of dishes you can make from these ingredients! You’d be surprised how easily inspiration comes to those who are willing to take a few risks.
Now wasn't that fun? Post your recipe combinations in the comments!
"Red fiery red, swirled with white
Like ribbons of energy, in a dark lifeless night..
A burst of flavor, tart, sweet & spice
Your go to snack, when dessert doesn't suffice.
Quick to whip up, pleases the mid day munch
A luscious splash, and a recipe emerging from a hunch!"
Ingredients
2 ripe plums, pitted and chopped into pieces
3 tablespoons brown sugar
1 teaspoon fresh ginger, grated
1/4 teaspoon cinnamon powder
1/2 teaspoon vanilla essence
1 cup thick yogurt (greek or otherwise)
2 teaspoons dark maple syrup
Heat a non stick pan. Add sugar, along with 3 tablespoons water and allow the sugar to melt. Once melted, add the ginger and cook for a few minutes. Stir in the plums, cinnamon & vanilla essence. Cover and cook on medium flame till plums are tender.
Turn heat to high, and mash the pulp with a spoon. Continue cooking till most of the liquid is absorbed and you get a jam like consistency - but don't let it get too thick. Remove from heat and cool.
Mix the yogurt & maple syrup till smooth & creamy. Add a dollop of the compote in a tall glass, followed by the yogurt. Refrigerate for 2 hours & serve cold.
A creamy, low fat dessert with hints of summer fruit & spice!
“Oh how I love summer, it’s sun & swings
The chime of the truck, when ice-cream vendors’ sing
A lick of flavor, as it drips down my elbow
That treat I get, for every finished chore
Red, yellow, green, a flavor for every color I know
But mummy says, she can make many many more..
So this fall, I’ll keep the warmth in my heart
With a freezer full of popsicles, sweet, spicy and tart!”
Popsicles - a chef's way of preserving summer.
Fall is on it's way. And before you know it, all the colors around us will fade into brown. A beautiful brown. But nevertheless, brown. So this year I have decided to keep my warm fuzzy memories of summer in frozen treats!
There are a million ways to make popsicles. And most too-easy-to-need-a-recipe. Take a drink you like, and freeze it. Seriously. But then you can get fancy, without making it too complicated, and here are some of the lickingly-delish combinations I tried this season.
A classic combination, with a little twist. One of my favorites!
Banana, Coconut & Burnt Sugar
2 bananas, cut into pieces
½ cup whole milk
2 teaspoons burnt sugar, palm sugar or thick caramel
2 tablespoons coconut flakes
Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.
For those who like a kick, even in their iced treats!
Mango Paprika & Lime
1 large mango (more ripe the better)
1 teaspoon lemon juice
¼ teaspoon smoked paprika
1 teaspoon sugar (or to taste) – only if the mango isn’t sweet enough.
Throw everything into a blender and pulse till smooth. Put into moulds and freeze for 6-8 hours or overnight.
The tartness of red cherries with cream is a match made in heaven. Oh, and it creates such a beautiful color!
Red Cherry & Cream
1 cup fresh cherries, pitted
½ cup whipping cream
¼ cup whole milk
2 tablespoons maple syrup
2 tablespoons brown sugar (more if the cherries are sour)
Blend the cherries, maple syrup & sugar till smooth. Add a few teaspoons of water if required. Add the milk and give it a few more pulses.
Whip the cream till soft peaks form. Fold the cream into the cherry mixture till smooth. Don’t over mix or the cherries might curdle the cream. Put into moulds and freeze for 6-8 hours or overnight.
Too hot to drink your chai? Well you can lick on it instead.
Masala Chai
½ cup heavy whipping cream
2 green cardamom pods
3 cloves
½ teaspoon fennel seeds
1 teaspoon fresh ginger, grated
2 teaspoons black tea leaves
¼ cup water
2 teaspoons sugar (or more – depends how sweet you like your tea!)
Crush the cardamom, cloves & fennel coarsely in a grinder (you can also do with a mortar & pestle). Mix the cream, milk & water and bring to a simmer – do not let it boil or the cream might curdle. Add the tea leaves, crushed spices and sugar and simmer for a few minutes till you get a golden brown color. Remove from heat and cool the mixture a little. Stir in the ginger and bring to a second simmer. Adjust sweetness and strain into moulds. Freeze for 6-8 hours or overnight.
Every summer has a story. Mine is soaked in spice, color & laughter.
Yes, it may not be over, but the end of warm months is nigh. And before I go on holiday, I want to leave you with glimpses of some of my past dinners. The flowers, berries, sunny days and sweet compliments sure inspired me to roll out one event after another. And with that came many a new dish. Some good, some amazing and those that just got by. But each plate was a learning experience.
"It starts with the lists, grueling with many a slip...
On to the little wins, that welcome the guests as they step in...
I might be the host of the night, but it's the food that steals the show at every bite
And sometimes I am caught in a moment deep, or a note that makes me weep!
And when the sweet does come into sight, you gotta see the guest's plight!
Hopeful, happy or just hungry, whatever your emotional yearning may be
Don't wait for a friend or two, come join my table already will you!"
"I sink my teeth in, spit out the seeds black
Happiness in all it's glory, oh gee summer is back!
Juice it, eat it, mix in salad or freeze for fun
All the things I can do, to beat the cruel sun.
And it's healthy, oh boy the nutrition within
The juice that drips with each bite, keeps away all sin!
Filling, refreshing, a delicious snack of choice
Love thy watermelon, says my inner voice...."
Watermelon is summer.
Crisp, juice & full of nutrition, it is not only a thirst quencher, but also an excellent cocktail mixer, hors d'oeuvre bite and 1-ingredient popsicle! Not convinced? Go ahead and try it for yourself....
Ingredients
1 medium watermelon
1 small cucumber
6-8 mint fresh leaves
Juice from 1/2 a lemon
Soda water
1 bottle of a light, crisp & fruity white wine (sauvignon blanc / pinot grigio)
A pinch of rock salt
Method
Cut 1/2 the watermelon into small 2-3" cubes and freeze in an ice tray for 5-6 hours. These, in itself, makes pretty delicious popsicles, so make sure you save some for the cocktail! Cut the remaining watermelon into larger pieces and keep aside.
Slice the cucumber in half, discard the seeds and cut into smaller pieces. Blend the cucumber together with 6-8 frozen watermelon cubes, bigger watermelon pieces, mint leaves & lemon juice. Pass through a sieve to discard any solids, and season with a pinch or two of rock salt.
When ready to serve, fill your flutes 1/2 way with white wine, top with the watermelon juice and finish it off with a splash of soda. Garnish with mint leaves and a couple of watermelon cubes - this not only keeps your drink chilled for longer, but also is quite a satisfying bite in the end.
There it is, summer in your mouth!
“Chicken so tender
It melts right through,
With flavor & spices
Oh-so fool proof.
Baked or pan-fried
That’s your call,
But the taste takes you back
To that late-night tikka stall!
Munch away, no guilt
It has not much oil,
But superior in every way
From that [yawn] soup on the boil…”
Ingredients
6 chicken drumlets (skin on)
2 tablespoons full cream yogurt
6 cloves of garlic, finely crushed
2 teaspoons grated ginger
1 green chili, finely diced
½ teaspoon cumin powder
½ teaspoon red chili powder or paprika
1 heaped teaspoon coriander powder
½ teaspoon garam masala
¼ teaspoon cinnamon powder
¼ teaspoon turmeric powder
Juice from one lemon
Handful of fresh coriander , roughly chopped (leaves & stalk)
Salt to taste
Olive oil to cook
Wash the chicken pieces and pat try on a kitchen towel.
Mix all the ingredients for the marinade. Rub the mix all over the chicken pieces, making sure you rub under the skin as well. Refrigerate overnight or for 6-8 hours.
To cook, you can follow either of the below.
Baking method
Pre heat the oven to 400 F. Grease a cookie sheet/ baking tray and line the drumlets, skin side down. Drizzle some olive oil over the pieces. Cover with aluminum foil and bake for 20 minutes. Remove cover, turn the drumlets skin side up, and bake for another 30 minutes, till the skin begins to brown. Give it a quick 5-6 minute broil in the end to crisp the skin. Remove from the oven and let it rest covered for a few minutes.
Stove top method
Heat 2-3 teaspoons olive oil in a non stick pan. Once hot, line the drumlets skin side down (they should sizzle immediately!). Cover and cook for 8-10 minutes on medium flame. Turn the pieces around and cook for another 8-10 minutes or till full cooked. Remove cover, turn up heat to crisp up the skin. Remove from heat and let it rest covered for a few minutes
Serve hot with a dash of yogurt or sour cream and your favorite salad.
Leftover tip: Remove the meat from the bones and refrigerate for a second treat the next day! Can be turned into a delicious lettuce salad, chicken sandwiches, nacho cups or a topping on your favorite pilaf or biryani.
“I walked streets
Of vendors full,
Frying & tossing
Aromas that pull..
A quick squeeze
For a perfected snack,
Spice, masalas & lemon
No flavors lack!
Chaat for family
Or when you’re lone,
A delicious memory
Re-created at home..”
Ingredients
2 cups frozen corn kernels
½ red pepper, finely chopped
½ green pepper, finely chopped
1 green chili, finely chopped (remove seeds if you don’t want it too fiery!)
1 cup cherry tomatoes, halved
Bunch of fresh mint, roughly chopped
Bunch of fresh coriander, roughly chopped (leaves & stalks)
2 tablespoons white vinegar
Juice of half a lemon
½ teaspoon paprika
½ teaspoon cumin powder
½ teaspoon chat masala (or dry mango powder)
Salt & pepper to taste
1 tablespoon light olive oil
Heat oil in a non-stick skillet. Add corn, salt & paprika and roast on high flame for 10-12 minutes, till the corn is tender and all the moisture has been absorbed. Continue to sauté till the corn kernels start turning brown. Remove from heat & cool completely. Once cooled, stir in the green chili, peppers & tomatoes. (make sure you don’t mix the vegetables when the corn is hot, or they’ll wilt & become mushy).
Put the mint, coriander, vinegar, lemon juice in a mortar and pound to make a chunky wet paste.
Once ready to serve, toss the corn in the vinegar mixture. Season with chat masala, cumin and pepper. Adjust salt & serve fresh.
Try this, and other delicious creations, at one of my upcoming dining experiences!
“Green juice green,
You’re bitter & mean,
I am moving on today
I never took to you anyway!
This drink so refreshing
Has given me wings,
As good as a sip can be
Oh! that hint of lemon sneaky.
It’s health in a gulp
With or without pulp,
Makes me hum a new tune
Come on, let’s drink up June..”
Ingredients
1 large cucumber
7-8 leaves of fresh mint
½ cup ice water
Juice of ½ lemon
¼ teaspoon cumin powder
¼ teaspoon dry mango powder
Pinch of fresh black pepper
Pinch of paprika
Salt to taste
Method
Wash the cucumber, with skin on, and slice into 2 halves. Scoop out the seeds & discard. Cut the remaining cucumber into smaller pieces and transfer to a blender. Add ½ cup iced water along with the mint leaves, and blend till smooth. Transfer to a strainer and separate the pulp from the juice. Skip this step if you prefer your soup to be chunky.
Mix the remaining ingredients into the juice, adjust salt and refrigerate for 15-20 minutes (or you can add an ice cube before serving). Serve chilled with a little dollop of yogurt or sour cream.
Notes:
- If you are straining the soup, don’t discard the pulp! You can use it in your raita (spiced Indian yogurt) or add it to your salad. It has much nutrient value that don’t deserve in the bin!
- Make it fancy by serving with little chunks of frozen watermelon. Not only does it keep it cold for longer, the watermelon adds a great flavor!
"When I was mere twenty three, I met a man of challenge
He wasn't even ready to date, leave alone marriage!
Mmm, I like myself a game, I thought one fine day
And thus started a chase, to make him look my way..
And boy did he look, looked to never ever turn
That gaze, oh that gaze, that still makes my head churn..
Ups & downs, rights & wrongs, we walked on through
Finding balance every year, growing as the coupled two
And now he turns thirty something, on this summery day of June
Making him older than me, and for that, I'm over the moon!
Jokes apart, he might be growing, in the number that is age
But his childish antics remain, if only to control my rage.
And as I bake up deliciousness, for a birthday treat true,
I secretly pray that soon he'll start cooking, and feed me insane too!"
Happy Birthday Marlin!
You're the best contest I ever won.
Ok, now that you're all are done with your aww's and sigh's, lets get on with it.
Honestly, this cake doesn't need a recipe.
It's a slab of my regular fudgy brownies, topped with dollops of dark luscious chocolate ganache - except that I was a tad naughty and added cognac to the mix. Hey, can't blame me for making a celebration out of a birthday! It is, however, made of my husband's favorite things [chocolate, chocolate & more chocolate] and I couldn't think of a better way to treat him today.
Be careful, for this [tall] dark & rich chunk of deliciousness can become an addiction. And this one ... you can't marry! ;)
Ingredients
1 round brownie cake (use this recipe, and bake it in a round spring-foam pan instead of a regular brownie pan)
1/4 cup whipping cream
2 oz semi-sweet dark chocolate, broken into pieces
2 tablespoons good quality cognac
Steps
1. Bake your brownie base and cool completely to room temperature. (You do not want to spread the ganache on even a moderately warm cake)
2. Bring the cream to a simmer. Pour it over the broken chocolate pieces and mix. Once the chocolate has melted, add the cognac and whisk till the mixture gets a subtle shine and is smooth. Chill in an ice bath or in the refrigerator to thicken - this will make the ganache achieve a spreadable consistency (approx 15 minutes). When you're ready to use it, give it a quick little whip again.
3. Spread, sprinkle (if you wish) & celebrate!
Simple, isn't it? The cake can be made a day ahead & will last for at least a week in the refrigerator. Although, reality is, once cut it won't even last an hour!
Oh, and if you have any ganache leftover, ditch your Nutella and spread that instead on your morning toast. More-than-a-little indulgence for breakfast is exactly what we wake up for!
“Like gulab jamuns, only not,
Like doughnut holes, not store bought.
A warm bite, with a dollop of cream
Life seems perfect, and not a wild dream.
Pop one in, before it rolls away
Drizzle with honey, on a warm Saturday.
Make them once, share a few
A recipe old, in avatar new..”
When life gives you Mascarpone, Tiramisu [however delicious!], is not all you need to make.
Staring at a bag of apples, a tub of mascarpone and a cupboard full of spices, I got thinking - spiced doughnuts! The only thing I did not want to use was cinnamon, since apple-cinnamon combo is such an overkill. So I went with cardamom - a favorite in every Indian pantry. Out popped these airy bite-sized donuts, with a warm crisp exterior, not too sweet, and subtle flavors of cardamom & apple. Almost like Kheer in a disguise. Mmmm...
The recipe is a keeper as you can make it with different flavors and serve with a variety of sprinkles & syrups to make it seasonal/suite the palate. Oh, and I almost forgot to mention, they're so darn easy to make!
Ingredients
2 eggs, lightly beaten
4 oz mascarpone, at room temperature
1 red apple, grated
4 green cardamoms, crushed
1 cup all purpose flour, sifted
1 tsp vanilla essence
1.5 tsp baking powder
¼ cup brown sugar
Coconut flakes/powdered sugar for sprinkling [optional]
1 teaspoon olive oil + Canola oil for deep frying
Heat a non-stick pan and add 1 teaspoon olive oil along with the apples, sugar and cardamom. Cook on medium-high flame till most of the liquid has evaporated, and the apples turn brown and pasty – about 15 minutes. Remove from heat and cool. Discard the cardamom skin.
Soften the mascarpone by mixing it slowly so it resembles whipped cream. Stir in the apple mixture and fold. Do not mix vigorously or over mix as the mascarpone might curdle. Mix enough just to combine. Refrigerate for 2 hours to let the cardamom infuse.
In a bowl, mix the flour and baking soda. Add the egg, essence and cardamom infused apple mascarpone prepared earlier. Mix until just combined. The batter will be quite thick & sticky, but don’t worry, that’s just how it’s supposed to be!
Heat oil for frying in a deep bottomed pan. Using a mini ice cream scoop, drop scoops of batter into the oil, and turn occasionally. Remove when golden brown. Drain on kitchen towels and sprinkle with powdered sugar or coconut flakes. Enjoy with a dollop of cream, chocolate syrup [yum!], jam or your favorite caramel!
"On the nineteenth day of June, we played it chic
In a space downtown, neat & slick
The table was laid, candles lit
Smiles were in, and frowns didn't fit
People twelve, came for 29.
Foodies at heart, and souls so fine,
They talked & laughed, over courses five
Left happy, with a little bag of spice
The night that started 2 months ago
Ended with pride, and much more
And after all the gratitude & love
All I want now, is to "pop" my feet up!"
The first of 29.'s PopUp dinners was a huge success! 12 people, 5 courses, and an experience that you can't put a number on.
The preps were grueling (specially for a single pair of hands!)
But the outcome? Well worth it all...
I did some rummaging around NYC for fresh off-the-tree (literally) berries & flowers, and I think the love showed on the plates! The food, bearing the usual 29. style, was well received by all the hungry guests. Phew...
Thank you to all who came, trusted me with their meal, and left with a smile that made me believe in myself just a little bit more. Here's to much more PopUp fun in the days to come!
Looking for a unique way to celebrate that special occasion? 29. can arrange a private PopUp dinner in lower manhattan for a group of 8-12 pax. Contact me today for details!
“I said it before, but I say it again,
Rolling up some Gnocchi, will never go in vain.
Freeze for later, or finish it right away,
A weeknight dinner, that’ll make you stay.
Little pillows of comfort, that flavor take well,
A mild warm curry, or hot sauce from hell!
Floating to the top, I awe at the sight,
A meal you didn’t need, till you had the first bite..”
[Adapted slightly from this recipe]
Ingredients
1 cup wholewheat gnocchi
2 tablespoons desiccated coconut (fresh or dried)
1 dry red chili, broken in half
½ teaspoon mustard seeds
1 bay leaf
2 cloves of garlic, minced
½ teaspoon fresh ginger, crushed
1 small green chili, finely chopped
1 plum tomato, diced
1 tablespoon dry coriander powder
3/4 teaspoon cumin powder
¼ cup whole milk
2 tablespoons heavy cream (you can substitute the milk+cream with ¼ cup thick coconut milk)
4-5 tablespoons light olive oil
5-6 fresh mint leaves, roughly torn
Salt to taste
Cook the gnocchi, drain and keep aside.
Heat oil in a non-stick skillet and add the mustard seeds & bay leaf. Once the seeds begin to splutter, add the garlic, ginger, dry red chili, green chili and coconut. Cook for a minute or two and then stir in the tomato, along with all the dry spices. Mix well, cover and cook on medium flame till the tomatoes are tender and the oil begins to separate. Slowly add the milk and cream and mix well. Finally add the gnocchi and cover for a few minutes. Turn heat to high and braise for another quick minute. Sprinkle with chopped mint and serve hot.
A warm comfort meal inspired by South Indian flavors.
