Mains

Raw Mango & Pomegranate Raita

With the onset of summer comes the need for tasty, easy and light dishes!

Presenting our summer staple: raw mango and pomegranate raita!

It’s really easy to assemble and tastes great with just about anything: roti sabzi, kadhi chawal, chole bhature, biryani and more.

Servings 2 persons
Course Main Course
Preparation Time 5 minutes
Cook Time Nil

Ingredients for the Raw Mango & Pomegranate Raita

(1 cup=200 ml, 1 tbsp=15 ml)
2 cups Beaten yogurt
¾th  cup Grated raw mango
¾th  cup Pomegranate kernels
2 – 3 Green chilies finely chopped
Salt to taste
Roasted cumin powder to taste
Red chili powder to taste
A handful of Mint leaves

Instructions for the Raita
1. Mix all ingredients for the raita and keep in the refrigerator to chill for an hour or two.  Serve chilled.
Notes:
  1. The acidity (sourness) of the raw mango is beautifully balanced with the sweetness of pomegranate kernels. Ensure to choose dark red sweet pomegranates for this recipe.
  2. I have skipped sugar deliberately from this raita; however, feel free to add ½ tsp in case you prefer it sweeter.
March 30, 2022 By
Appetizers

Tex Mex Papdi Chaat

What’s so Mexican about this papdi chaat recipe, you ask? It starts right from tortillas as papdi to a whole range of Mexican flavours that you will discover in the recipe!

This is a fairly simple and easy-to-follow recipe. The chaat is all about the coming together of various elements so it might seem like a lot of prep work but again, channel the love for fusion food and you are good to go. Best served and savoured immediately but since some components can be made ahead in time, this makes for a go-to appetiser for parties and get-togethers.

The green and red chutneys can be made two days ahead and so can the bean mixture with olive oil. The assembly part of adding sour cream, shredded cheese, and other garnish ingredients should be done fresh right before you serve.

Try this desi chaat with a Mexican flair at home!

Servings 8 – 10 persons
Course Appetizer / Snack
Preparation Time 20 minutes
Cook Time 20 – 25 minutes

Ingredients for Tex Mex Papdi Chaat

(1 cup = 200 ml, 1 tbsp = 15 ml)
6 – 7 Nos. Ready tortilla wraps (flour ones)
Oil for frying
2 cups Boiled kidney beans (rajma) (crush it coarsely)
½ cup Boiled corn kernels
½ no. Red pepper, chopped
½ no. Green pepper, chopped
½ cup Spring onions, finely chopped
1-2 tbsp Taco seasoning
2 tbsp Olive oil for cooking
1 tbsp Cumin powder
1-2 tsp Red chili powder
¼th  cup Salsa sauce
Salt to taste
6 – Nos Jalapenos chopped
1 tbsp Sriracha hot sauce or any Mexican hot sauce

Ingredients for Green Chutney 

( 1 cup=200 ml, 1 tbsp=15 ml)
1 bunch Green coriander leaves
6 cloves Garlic
3 – 4 Fresh jalapenos (seeds removed)
1 – 2 Green chilies
1 tsp Cumin powder
3 tbsp Peanuts (skin removed, plain unsalted)
Salt to taste
Lemon as per taste
1 tsp Sugar

Ingredients for Red Chutney

(1 cup = 200 ml, 1 tbsp = 15 ml)
12 nos Dried Kashmiri chilies (soak for ½ hour in hot water and then drain.  Remove seeds)
6 colves Garlic, peeled
2 small Tomatoes
Salt to taste
½ tsp Cumin seeds
1 tbsp Oil for cooking

Ingredients for Sour Cream

(1 cup = 200 ml, 1 tbsp = 15 ml)
½ cup Hung yogurt
½ cup Cream
Salt to taste
½ Lemon squeezed
1 clove 1 clove
1-2 tbsp Water to thin it down

Additional Ingredients

(1 cup = 200 ml, 1 tbsp = 15 ml)
½ cup Yellow cheddar or Montrey Jack Cheese, shredded
A few Jalapeno slices
A few Coriander leaves for garnish
A few Spring onion greens

Instructions for the Flour Tortillas
1. Cut the ready flour tortillas with a cookie cutter into round disc.
2. Deep fry in hot oil.  Keep aside.  They should be very crisp.

Instructions for the for the Bean Mixture
1. Mix the boiled rajma (crushed coarsely), corn, spring onions, taco seasoning, cumin powder, chili powder, salt, sriracha, jalapenos and salsa.  Check the seasonings and add as per your taste.
2. Heat olive oil and sauté the above mixture for 2 minutes or so. Keep aside to cool.

Instructions for Green Chutney
1. Blend all ingredients in a blender.  Add the chilies to suit your taste buds.
2. Blend with very little water. Keep aside for further use.

March 21, 2022 By
Desserts

Thandai Tres Leches Cake

“In honour of the true Holi festive spirit + endless possibilities of the ‘east meets west’ fusion mithai trend – here’s presenting the Thandai Tres Leches Cake recipe!

This recipe takes the national Holi drink of Thandai and uses its rich and refreshing flavours in a decadent dessert that takes inspiration from the Latin American soaked cake known as “tres leches” (meaning three milks).

My desi dessert version is a basic vanilla eggless sponge cake soaked with the goodness of the wonderfully flavoured thandai milk. The thandai milk mixture of this recipe is a combination of coconut milk, regular milk, and condensed milk with added thandai syrup and masala milk powder.

Sponge cake prep, milk mixture prep and assembling the cake – By breaking it down into 3 parts, you will be able to easily follow this simple recipe. Please note that you can make this also with a ready-made sponge cake as per your preference.

Thandai Tres Leches Cake could easily be the highlight of any Holi spread with its vibrant look and deliciously rich taste. Don’t forget to tag me in your renditions of this fusion dessert and have a happy Holi everybody!

Servings 6 – 8 pax
Course Dessert
Preparation Time 10 minutes
Cook Time 30 minutes

Ingredients for the Thandai Tres Leches Cake

(1 cup = 200 ml, 1 tbsp = 15 ml)
200 gms All purpose flour (Maida)
160 gms Caster sugar
1¼ tsp Baking powder
½ tsp Baking soda
½ tsp Elaichi powder
A pinch Of salt
200 gms Yogurt (at room temperature)
70 gms Refined oil
1 tsp Vanilla essence

Ingredients for the Milk Mixture

( 1 cup=200 ml, 1 tbsp=15 ml)
120 gms Coconut milk
120 gms Regular milk
80 gms Condensed milk (Nestle)
2 tbsp Thandai syrup (Guruji Brand)
1 tsp Masala milk powder

Ingredients to Garnish

(1 cup = 200 ml, 1 tbsp = 15 ml)
Whipped cream
Saffron strands
Pistachio slivers
½ tsp Milk masala powder

Instructions for the Basic Sponge Cake
1. Preheat oven to 180°C.  Grease and line a square 8” cake tin with parchment paper or foil.
2. In a large bowl, whisk together the yogurt, caster sugar, baking powder, soda, salt & elaichi powder.
3. Add in oil and vanilla essence and mix again.
4. Sift in the flour and fold gently until it is combined.
5. Transfer the batter to the cake tin and bake in the preheated oven for 20 – 22 minutes until a skewer, inserted into the center of the cake, comes out clean.  Remove cake and cool completely.

Instructions for the Milk Mixture
1. Mix all ingredients and keep aside.

Assembling the Cake
1. Now, once the cake is cooled, poke the cake with a fork all over the top.
2. Pour half of the thandai-milk mixture.  Let the sponge absorb it.
3. Decorate the cake with whipped cream, masala milk powder, saffron strands and pistachio slivers.  Cool the cake in the refrigerator for 2 hours.
4. When you serve the cake drizzle the remaining milk mixture on top and serve chilled.

Notes:
1.  The above recipe is of a basic vanilla eggless sponge cake (you can omit elaichi powder in case you want to use for any other western purpose).

2.  You can make this also with a ready-made sponge cake too.

March 16, 2022 By
Breakfast

Dutch Pancakes

Dutch Pancakes, traditionally called Pannenkoek are typically large, whole-pan size and are much thinner than a typical American pancake (but not quite as thin as a French crepe).

All you need: flour, milk, eggs, a pinch of salt, and some oil.  Optionally you can add a little bit of sugar, nutmeg and cinnamon to the batter, and even fill the pancakes with slices of fresh fruits like apples and bananas, or cut berries.

One thing to be mindful of in this simple recipe: – it is super important to make sure that there are no lumps in the batter.  You could use a hand blender to get a smooth batter.

Once the edges puff up and turn golden, and you can’t resist the sweet aroma of your pancake1

Serve the pancake hot or cold with syrup; dust it with powdered sugar, or any other topping of your choice.  Traditionally these Dutch pancakes, filled or not are rolled and then eaten – perfect to eat on the go!

Continue Reading…

March 15, 2022 By
Breakfast

Chocolate Peanut Butter Baked Oats

Here’s your slice of March motivation: An old fashioned Oatmeal Cake!

The oatmeal-based cake recipe uses gluten-free oats, sugar + pantry staples and brings the healthy goodness of oats while satiating your dessert cravings, all-in-one.

You are familiar with oats as a healthy breakfast fix but this simple and modest cake truly delivers more than it promises, and is sure to become a new family favourite.

Did you know? Oats contain more protein than any other cereal grain and are also super-rich in healthy carbs and dietary fibers leading to a better digestive system workload. Not to forget, the taste is simply divine – talk about savoring every bite of your newfound guilt-free indulgence.

Try this recipe at home and share your versions with me.

Continue Reading…

March 3, 2022 By
Breakfast

Shakshuka

Shakshuka (pronounced Shahk-SHOO-kah!) is a classic North African and Middle Eastern dish that has gone on to become a vegetarian favorite across the globe due to its ease of making (+ taste, of course!)

It literally translates to “a mixture”, and the traditional version is a simple combination of simmering tomatoes, onions, garlic, spices, and gently poached eggs. It is nourishing, filling and full of flavour. You are most definitely going to keep coming back to this skillet-based recipe because it also comes together in almost no time.

There are two simple parts to this recipe:
– The thick, chunky tomato mixture with olive oil (also called shakshuka sauce) made of tomatoes, bell peppers, onions, and garlic +
– The eggs, which are nestled in the cooked mixture.

You can also try out a whole bunch of variations, starting with the Green Shakshuka (made with spinach) to Shakshuka with meat and so many more. Traditionally Shakshuka is served with warm pita bread. But you can savour it with naan, any other breads of your choice, or as is.

What’s more? It is also great for make-ahead as you can make a large batch of the sauce and just cook the eggs in it whenever you need a 15-minute quick meal any time of the day!

Let me know how you like this recipe when you try it and I’d love to see your versions, so don’t forget to tag me in those!
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March 1, 2022 By
Desserts

Chocolate Pudding

There is no greater love than our love than our love for chocolate based desserts (especially since Valentine’s Day is right around the corner!)

Presenting our fool proof and absolutely decadent-Chocolate Pudding – made with less than 6 ingredients all of which are easily accessible if you’re planning to whip this up last minute!

Things to be mindful about: ensure you’re using good quality chocolate – it plays a key role in the decadence of this dessert. Additionally, keep a close eye on the baking time; you want the centre to be slightly wobbly. And lastly, toppings are your playground – go crazy with more chocolate, whipped cream, berries, nuts – anything you (or the person you’re making this for) would like.

Servings           6 pax
Course Dessert
Preparation Time 10 minutes
Cook Time 40 minutes + 2 hrs cooling time

Ingredients for  the Chocolate Pudding

( 1 cup=200 ml, 1 tbsp=15 ml)
300 gms Dark chocolate, chopped (Callebaut)
340 gms Cream
110 gms Milk
50 gms Caster sugar
1 No. Egg

For Garnish

A handful of strawberries / cherries / red currants whipped cream, for piping.

Instructions for the Chocolate Pudding
1. Blend the chocolate in a blender into tiny pieces.  Bring the cream milk and sugar to a boil in a saucepan. Do not melt chocolate in this layer.
2. Pour the milk, cream sugar mix over chocolate and mix together until well emulsified. The mixture should be dark and glossy.
3. Whisk the egg. Mix it with the chocolate mixture and pass it through a fine sieve.
4. Set this in a deep baking dish or individual ramekins and bake. Bake at 110°C in a preheated oven until it sets from outside, but still has a wobble in the centre.
5. Remove from the oven and cool in fridge for about 2 hours before serving.
6. Decorate with strawberries / cherries / currants and whipped cream.
February 21, 2022 By
Appetizers

Soya Mushroom Kheema

Soya Mushroom Kheema

Looking for a quick and easy fix to calm those hunger pangs without compromising on taste & nutrition? My street style  Soya Mushroom Kheema is the answer!
This protein rich power house is great for vegetarians who may find it difficult to get enough protein during their day. The spices, taste & texture is reminiscent of the ones used to make the authentic (non-veg kheema pav ) you get on the bustling streets of Bombay. This recipe is made with Veg Pro Soya Granules.
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January 6, 2022 By
Soups & Salads

Spiced Turmeric Noodle Soup

Spiced Turmeric Noodle Soup

Just that perfect winter nourishment-in-a-bowl to ward off your pangs of indulgent guilt! Besides, who could have imagined that such a gorgeous looking, divine tasting immunity booster & anti-inflammatory could also double up as a deliciously perfect low calorie dinner option sending your palate for a frenzy!
In fact it will be completely in order to say that this is a totally feel-good stew loaded with a slew of great health boosters which include onions, ginger, garlic, turmeric, greens, chickpeas and ultimately flavoured with coconut milk.
It’s indeed that holistic gourmet experience and a must try for one and all… Continue Reading…

December 21, 2021 By
Soups & Salads

Puy Lentil Salad with Grilled Halloumi Steaks

Puy Lentil Salad with Grilled Halloumi Steaks

Puy Lentil Salad with Grilled Halloumi Steaks, complete wellness in a bowl is what I call this magical recipe! An ensemble of fresh ingredients, mostly straight from your kitchen and topped with a tangy and minty yogurt dressing, this is indeed a great comeback health food. Unlike its contemporaries, it’s a temperature controlled salad which is truly comforting to all your senses specially during these winter months and also doubles up a wholesome dinner option! Bon appetite friends!

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Servings 2 – 4 persons
Course Salad
Preparation Time 10 to 12 minutes
Cook Time 1 hour

Ingredients for the Salad

(1 cup=200 ml, 1 tbsp=15 ml)
1/2 cup Puy lentil or (black masoor dal)
1/2 cup Diced green cucumber (Lebanese variety preferably)
1/2 cup Roasted red capsicum, diced
1/2 cup Spring onions, chopped
1/2 cup Pomegranate kernels
2 stalks Celery chopped finely
2 nos. Green chilies finely chopped
1 – 2 tbsp Olive oil (for roasting purpose)

Ingredients for the Lentil Salad Dressing

(1 cup=200 ml, 1 tbsp=15 ml)
2 tbsp Red wine vinegar
2 tbsp Lemon juice (fresh)
3 – 4 tbsp Olive Oil
A few drops Tabasco
½ tsp Jeera powder
Salt to taste

Ingredients for the Halloumi Steaks

(1 cup=200 ml, 1 tbsp=15 ml)
200 gm Halloumi cheese (cut into rectangles)
2 tbsp Thick yogurt
1 tsp Tandoori masala
Salt to taste
1 tbspv Lemon juice
1 tsp Oil

Ingredients for the Green Goodness Dressing

(1 cup=200 ml, 1 tbsp=15 ml)
¼ cup Thick yogurt
½ cup Mint coriander garlic chutney

Instructions for the Puy Lentil Salad
1 Wash and soak lentils for one hour.  Then rinse.  Cook with salt and four cups of water in a vessel.  Do not cover.  Cook until lentils are tender but not mushy.  Drain the water and leave aside to cool.
2 Coat pepper with olive oil. Roast the red pepper on a slow flame.  Once it turns black, remove skin.  Dice the pepper into cubes.
3 Now add the roasted pepper, cucumber, green chilies, spring onions, celery and pomegranate to the cooked lentils.
4 Mix all ingredients for lentil salad dressing and mix it with the lentil mixture. Keep aside in fridge to cool for ½ hour to 1 hour.

Instructions for the Halloumi Steaks
1 Mix the yogurt, tandoori masala, lemon juice, salt and oil.
2 Marinate the halloumi steak for 10-15 minutes.
3 Grill on a grill pan until the edges turn brown.

Green Goodness Dressing
1 Mix the mint coriander garlic chutney along with thick curd.  Beat until smooth consistency.  Chill in refrigerator for 15-20 minutes.

Assembling the Salad
1 Take out the salad in a bowl or plate.
2 Top with the halloumi steaks.
3 Drizzle the green goodness dressing on top (Do not use entire.  Just add the amount you require as per taste).

Note: You can substitute halloumi with paneer.

 

December 13, 2021 By