THE RECIPE LARDER

Seed Paté

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Some time back, the husband  and me started on a diet with Deepika, who works with Luke. She has been in touch with me on a daily basis, and I cannot convey in words how wonderful we both started feeling within weeks of our nutritional plan. Unlike other “dieticians” they don’t nail our heads to a wooden plank, if we cheat or if we don’t follow instructions to the hilt. It’s actually a slow gentle coaxing to start changing our life style and eating habits. So many small issues like sleeplessness, bloating etc are taken care of, using natural home remedies. And I must say it works, because now I sleep like the proverbial log, and in the mornings the bed and me are like lovers – loathe to leave each other.

Without realising, we have now changed our eating habits. The old hogging days no longer appeal to us, and on a very elemental level we have started opting for healthy, nutritious and wholesome meals. Over eating even a little bit makes us groan and moan unbelievably.

This diet takes care of us very holistically. Small ailments are sorted almost immediately. Over the period of a year, my blood pressure and cholesterol are within normal limits.They care for our mental, emotional and physical health. After all this, we cannot return back to our old ways of eating aimlessly and only for taste. I now look for recipes that are healthy but tasty. This  Seed Paté is one of the many such recipes.

 

 

It’s a very versatile recipe. You don’t have to follow it the way it’s written. The dill can be replaced with coriander or any other herb of your choice.  Please read the notes following the recipe, before making the Seed Paté.

It can be used in many different ways. Eat it like a sandwich, mix it in vegetables as a gravy, dip with pita, layered with a salad — the options are endless and left to your imagination.

I hope you enjoy it as much as we do.

 

Seed Pate
Print Recipe
Versatile, super quick, easy, gluten free and healthy.
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Seed Pate
Print Recipe
Versatile, super quick, easy, gluten free and healthy.
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Servings Prep Time
4 pax 5 minutes
Cook Time
5 minutes
Ingredients
Servings: pax
Instructions
  1. Put everything in a mixie and grind to a coarse mix.
  2. Don't over grind. You want a coarse texture. Even if some seeds are only partially ground, it's fine. That's what you want.
  3. Cut the bread slices into 1 inch broad fingers and toast till crisp.
  4. To serve, heap the paté on the toast and spread. It should be a thick layer.
  5. Garnish with sesame seeds and olive oil and serve immediately. Preparing too much in advance will make the toast soggy.
  6. The paté can also be had as a dip.
Recipe Notes

Seeds : You can use any of these seeds, or a mix of all. I have used Pumpkin, Water melon, Melon, Hemp and Sunflower.

Water: I have used the same water which was left over from boiling the chickpea. The left over water is thick, and sluggish and does not flow easily. This lends a heavy texture to the paté and does not make it runny. If for some reason, you are not using this water, you can use normal filtered water. BUT REDUCE THE QUANTITY. Use a little at a time. You will not need more than 1 - 2 Tbpsn max.

Herbs: The flavour of dill is very strong. But the quantity in the recipe is just enough to give you a hint of flavour. You can do away with dill altogether and increase the parsley. You can also replace it with coriander, or basil. It's totally up to you and your preference. But some herb definitely has to be used.

 

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Tawa Ka Tikla

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Tawa ka Tikla

This is a classic dish made by Marwaris. It’s healthy, wholesome and extremely satisfying. As a kid, I took it for school lunch almost three times a week. It’s made with whole wheat flour, so – healthy!! Ghee – good fats! Ajwain – great digestive. Whats not to like. And it’s yummylicious to boot!

The name Tawa ka Tikla is derived from the fact that it is made on a tawa (girdle) and there is no roasting on direct fire – like the normal roti’s and chapattis. The other Tikla we make is fried in ghee. Lethally tasty – that one too!

When we were growing up, we had no gas stoves at home. We were as organic as it could get. The food was cooked on a mud stove, and charcoal was used to light the fire. Of course the kitchen got as black as well -soot, but Oh My! the food that we ate had an aroma which no smoke machine can impart. All fresh, earthy and hearty!

The stove was large and there was additional place around to keep the ready food. All the dal, rice and veggies were kept in that area. It would be hot, and therefore kept the food also piping hot. No reheating, no microwave. The chapati was made directly on coal – no smell of gas and no artificial flavours. The cook would dust off the soot, liberally dribble home made ghee and serve it to us. And now a days, we crave “wood fired” pizza!!

My grand mom’s man Friday would clean the stove after every meal with water, washing away all remnants of food, leaving the place clean and shiny. We needed no pest control. The hot stove would allow no cockroaches to roost. The burnt coal was converted to ash, and that was used to wash the vessels. We had recycling before it became a fancy word.

Once every few months the man Friday, would lovingly renew the stove with fresh mud and fill up the cracks and crevices.

The simple grub was nourishing and rich and healthy. I still maintain that I hated the veggies, because it was insipid at it’s best. But that was the fault of the cook and not the system. I have still not eaten that kind of dal and chapati ever again.

My sister still makes this dish – Tawa ka Tikla. I had forgotten all about it till one day I got a longing and craving to eat this ghee laden yummy snack. I could eat only one, but back in school it was a staple and I could polish off a whole lot with pickle, in the name of lunch.

It’s very simple to make. It can be cooled and kept in an airtight container for a week plus.

SOME NOTES:

Enough ghee should be put into the dry ingredients, so that the flour when closed into a fist stays intact and does not fall down and disintegrate like powder.

Warm water should be used to make the dough. Add it slowly, making the consistency a bit rubbery. Each flour quality reacts it’s own way, so a little more or less water might have to used, than specified in the recipe.

Please don’t try to go easy on the ghee. It’s a very indispensable ingredient and if you are following the latest health trends, – then – ghee is a vital and important fat, and should be consumed in restrained quantities.

The holes are made, so that the Tikla does not puff up, and gets firm and semi crisp, as you keep pressing and cooking it.

While rolling the dough, if it’s too sticky and is cracking and breaking up, it means that the dough needs more flour and a dribble of water. Add little at at time according to consistency.

Here is the video

 

It’s an excellent and nutritive dish for kids tiffins, to keep as a quick snack. Top it with hummus, mix of cucumber tomato kachumber, serve it with hot garlic chutney, with dry potato veggie – Just go for it. Dig in!!

I hope you make it and enjoy it. Cheers!

Tawa Ka Tikla
Print Recipe
Made with whole wheat flour, this traditional Marwari dish can take the place of a quick lunch, or a satisfying snack.
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Tawa Ka Tikla
Print Recipe
Made with whole wheat flour, this traditional Marwari dish can take the place of a quick lunch, or a satisfying snack.
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Ingredients
Servings: pieces
Instructions
  1. Mix all the dry ingredients and give it a good whisk
  2. Heat the ghee mildly. You should be able to dip your finger into it.
  3. Add the ghee, and mix it well
  4. When the dough is held in your fist, it should not disintegrate and should hold for a few seconds.
  5. Once its mixed well, slowly add the water.
  6. Do not add it all at once
  7. Keep adding the water and keep kneading.
  8. The dough should be such that it's easily rollable, and not break when its being rolled.
  9. So if it breaks while rolling add a tspn or so of whole wheat flour and a dribble of water.
  10. This happens because the flour is not consistent in quality. Your flour could be different from mine. It could soak more water or less.
  11. Once the dough is ready, knead it on the counter.
  12. Make small balls and keep aside
  13. Roll each ball, on the counter into a small roti.
  14. Do not make it very thin. The video gives you an estimation.
  15. Once all the rotis are rolled, set the girdle on medium heat.
  16. Keep the ghee ready.
  17. Keep a ladle ready, which can help you press and flip the tikla.
  18. Once the girdle is warm, put the roti on it. You can put as many rotis as you like, as long as there is place for them to be flipped and not bang into each other and break.
  19. Once the girdle down side is semi cooked (see video), flip it.
  20. Add ghee to the top and to the sides (see video)
  21. Poke holes with the same spoon. Do so gently. It just needs some air perforation and does not need to go all the way through totally.
  22. Keep pressing and flipping.
  23. Do so till both sides are caramel brown.
  24. At this point it will be soft. It will harden a little more when it cools down.
  25. Blot on a kitchen towel.
  26. Keep cleaning your girdle intermittently, before cooking another lot, otherwise the left over oil will smoke and char your tikla.
  27. Serve hot, with mirchi (green chilly) ka or nimbu (lemon) ka achaar (pickle)
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Melted Caprese Salad

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melted caprese salad

You have all the right to give me a few kicks on the back side. Talking off which, I promise you, the lack of communique and posts were nothing to do with me lying on my back side. I have been traveling non stop, and in a good way. Went visited the son in San Diego, and then the daughter in San Jose.

Immediately after that there was a quick trip to Delhi, Bangalore, Chikmanglur, UK and Scotland – so you tell me, other than amassing a repertoire of good food recipes to develop, where would I have found the time to write a post? HUH?

I sent the husband to Food Hall (our best gourmet store in Bombay), for a spot of food shopping. Foodie that he is, he went quite unhinged and bought me back so much food, that when I think of it even now, I break out into sweat!

melted caprese salad

Within this shopping frenzy, he got back fresh Buffalo Mozzarella Cheese. Since it was staring at me from the fridge shelf for more than two days, I wanted to make something with it. Frankly I was quite done and dusted with the typical Caprese Salad. Using the same ingredients, we went about trying something completely new. I first considered topping it with mango salsa, but it sounded so bleh! And – the son made such a face, I immediately gave up the idea. So while standing and staring at the Mozzarella for more than 5 minutes, I came up with this concept.

melted caprese salad

One can call it a Baked Caprese Salad, but somehow the word “melted” made it sound a bit exotic and intriguing.

You will need a cast iron skillet. Mine was too deep, so I used my sizzler plate instead.

I sliced tomatoes and onions and sautéd them in a non stick pan with good old olive oil. Then transferred them to the sizzler plate. Then –  added the mozzarella and popped it into a hot oven. The Mozzarella melted overwhelmingly, and Voila I had a brand new dish in my hands.

melted caprese salad

I could have set the sizzler plate on top of the stove and roasted the tomatoes and onions directly on it, but I found it easier and cleaner to use the non stick and then transfer the contents.

I wanted to use basil leaves and/or pesto, but again not the same typical recipe. Instead I made Basil oil.

Melted Caprese Salad, is different, outlandish and out of the box. But hey! It’s tasty, wholesome and the best thing is it’s not boring. Enjoy it as a starter, or even as a heavy serving of side dish. I served it with thin slices of toasted baguettes drizzled with aged extra virgin olive oil. Melted Caprese Salad is garnished with pickled green peppers, but I think even capers would add an additional piquant flavour.

melted caprese salad

ENJOY!!

 

Melted Caprese Salad
Print Recipe
A new take on the old Caprese Salad.
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Melted Caprese Salad
Print Recipe
A new take on the old Caprese Salad.
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Servings Prep Time
4 Pax 10 Minutes
Cook Time Passive Time
15 Minutes 10 Minutes
Ingredients
Caprese Salad
For the Basil Oil
Servings: Pax
Instructions
For the Basil Oli
  1. Crush and grind the Basil leaves in a mortar pestle.
  2. Taking a clean muslin cloth, put all the ingredients of the ground basil leaves (juice and crushed leaves) into the cloth and twist the tops to make a small pouch.
  3. Using clean hands, squeeze out all the juice into a container.
  4. Discard the leaves
  5. Transfer the juice into olive oil
  6. Keep aside. If you can make this a day or so in advance its even better, as all the flavours will seep into the oil, making the taste more enhanced.
For the Caprese Salad
  1. Pre heat oven to 200 Deg C.
  2. Set the non stick on medium heat.
  3. Pour the olive oil and let it heat, but not smoke and burn.
  4. Add the onions and garlic. Add half the salt and Italian seasoning.
  5. Sauté for not more than a minute - or till the onions starts looking a bit wilted. Remember its going to cook again inside a oven.
  6. Transfer the onions and garlic, on the sizzler plate, scraping as much of the seasoning with it, as possible.
  7. Arrange the onions next to each other and the garlic should be scattered all around.
  8. Add the tomatoes to the non stick along with the balance half of the salt and Italian seasoning.
  9. Do not over cook. When the tomatoes sizzle,immediately take off the fire and transfer the tomatoes on the sizzler plate. Arrange them on top of the onions.
  10. Arrange the slices of Mozzarella rounds on the onions and tomatoes.
  11. Pop them into the oven, keeping the sizzler plate on the top part of the oven.
  12. Heat till the Mozzarella melts and bubble. Do not over bake, else tomato will reduce to mush.
  13. Garnish with green peppers / capers, basil leaves, basil oil and chilli flakes.
  14. Serve immediately with thinly toasted baguettes, drizzled with extra virgin olive oil.
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Palak Kebab

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Palak Kebab

Another shout out from my daughter, for this recipe. I had made it for their friends when they were here and it was polished off in no time.

Well many a good news hovering around me. The daughter got into Yale, my cooking classes have taken off and this darned blog has got fixed. There was some major issues, so all those of you who tried to come back for your favourite recipes and found gibberish in the ingredient section, my apologies. My very profound and heartfelt apologies. It could have got fixed earlier, but as usual I was traveling.

I was in Mahabaleshwar, a small quaint hill station a few hours from Bombay. I have a home and a farm there, so this time the 12 days I stayed there, I ate off the farm, played with the new pup and chilled with my best friend Nishi.

We cooked, ate and drank!

We would wake up in the mornings, sit in the sun, (it was cold there!), and sip our tea and coffee. Then after a leisurely breakfast, we would put face packs (moisturising ones – like I said it was Brrrrr!) and jabber away for an hour or so. By the time the watch thought of turning both its hands to 12 – we would be sitting with our afternoon drinks – again yakking away to our hearts’ content. It was the most idyllic holiday one can have.

I plucked fresh Spinach, from the field and made this ultra easy and very delicious recipe. It needs very little preparation time. I have cooked it on a non stick, with very little oil, but if you have a large party you can easily fry it in oil. I did it for the kid’s 21st birthday party and it vanished into mouths as soon as freshly fried plates were put in front of them.

cocktail snacks

I have also made a video, for a quick look see. The first video I made was not “good enough” and my niece and son insisted I work a little harder and produce a better one. Well they are not all that happy with this one either, but I lack patience so there is is for all to view.

Unfortunately I am not able to load the video here because of (temporary – I will fix it asap) data restrictions. But here is the Facebook URL

FACEBOOK URL FOR VIDEO OF PALAK KEBAB

and there is the google drive URL.

CLICK HERE FOR GOOGLE DRIVE LINK

I hope you will see the video and try the recipe. It makes for great cocktail snacks, lunch box sides, or sides.

Promise to get back with a recipe soon. I’ve been tardy!

 

 

Palak Kebab
Print Recipe
Quick and easy, with minimum fuss and preparation. Great as cocktail snacks.
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Palak Kebab
Print Recipe
Quick and easy, with minimum fuss and preparation. Great as cocktail snacks.
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Ingredients
Garnish
Servings: Pax
Instructions
  1. Soak the dal for 30 minutes.
  2. In a mortar and pestle, pound together the chilles, garlic and ginger.
  3. Wash and chop the spinach into very fine strands.
  4. Bring water to a boil, and boil the Spinach for a 2 / 3 minutes.
  5. Wash and grind the soaked dal into paste with as little water as possible. Preferably no water.
  6. In a non stick skillet, add a appx 1 Tbspn oil.
  7. Add the ginger, chilly and garlic paste. Fry till it is brown.
  8. Add the onions, and fry till brown.
  9. Now add the Dal paste, and again fry till it forms lumps and all the water has evaporated.
  10. Now add the spinach and mix and cook till incorporated.
  11. Add the cottage cheese/ ricotta cheese. Break it and sprinkle it all around for a better mix.
  12. Mix till incorprated.
  13. Add the cashews, garam masala and salt.
  14. Mix well and take off the fire on a plate to cool.
  15. Oil your hands and make small rounds, appx the size of a small lemon.
  16. Flatten it. Repeat with the entire mix.
  17. In a skillet add appx 1 Tbspn oil and cook the kebabs, pressing it and turning it till it browns on both the sides.
  18. You can also fry these kebabs in oil.
  19. Serve hot, sprinkled with chaat masala and garnished with onions. Serve with a corriander chutney.
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Zucchini flowers stuffed with goat’s cheese

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zuchini growing

It’s that time of the year, when the farm turns green once more. Flowers, fruits and vegetables, growing over red soil, makes my heart soar. The thought of walking around the gardens and randomly plucking what is ready to harvest, tasting ripe strawberries on the way back to the house – and planning in my mind, what to make with the mud encrusted produce in my hands.

pea shoots

Pea Shoots.

I planted Zucchini seeds this year, hoping we will get some fresh organic ones to eat. Frankly I am not a great lover of Zucchini. I was actually eyeing the flowers. I had eaten some delicious stuffed Zucchini flowers, in a restaurant long ago. These flowers are not available in Bombay markets. The only way to get hold of them was to grow them – so grow them we did.

zuchini flower

And grow they did –Oh! Boy. How they grew!! Wild and unrelenting. An entire plot is covered with various sizes of Zucchini. I was completely delighted to see huge Zucchini’s hidden amongst the foliage. Sunshine yellow flowers, curling under the leaves, nestled next to the vegetable.

 

The flowers are very very delicate. I had my camera and some more equipment in my hand, and bent down to pluck a flower. –And I damaged it. By the time I could stand up to see what I had pulled out, the poor little flower was almost wilting. I freed my hands, and did what the flowers wanted to me to do. Show them some reverence. We were only two if us, so I slowly, with great care, plucked 5 more flowers from the stems.

zuchini flowers

 

The flowers in themselves, have a soft cozy mouth feel, and a certain mild sweetness leant to it by the stamens. I had goat’s cheese at hand, so I decided to use that, with no additional flavouring.

stuffed flowers

I had to gently reach into the flower, (an not matter how careful I was, the petal tore at one end) and pull out the stamen. There is only one stamen per flower. Then I stuffed the cheese into the flower and gently, very gently closed the mouth. At this point the flower should not be handled too much. Just a gentle two fingered pinch at the mouth works. The cheese is a bit sticky, and will not come out, so this process is just for our satisfaction.

 

After this I dredged the flower in egg batter, and then in bread crumbs. I like the egg batter as it gives a lovely crisp edge. But I will also be giving you the recipe for eggless batter, which works just as well.

frying zuchini flowrrs

 

When you bite into soft petals, oozing with salty yet tart, goat’s cheese, and the mouth fills up with a party of textures, just close your eyes and savour the goodness of these sunshine yellow very seasonal, and very difficult to get – flowers.

close up pf finsihed flowers

 

zucchini flowers stuffed with gat's cheese

zucchini flowers stuffed with goat’s cheese

 

finished stuffed zuchini flowers

 

close up of finished flowers2

Zucchini flowers stuffed with goat's cheese
Print Recipe
Exotic soft flowers, tart interior and crunchy crumbly crust. Simple to make, yet so fancy it makes a party come alive. The sunshine yellow flowers will take a powerful hold over you.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Zucchini flowers stuffed with goat's cheese
Print Recipe
Exotic soft flowers, tart interior and crunchy crumbly crust. Simple to make, yet so fancy it makes a party come alive. The sunshine yellow flowers will take a powerful hold over you.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Ingredients
Egg batter
Eggless batter
Servings: people
Instructions
  1. Open the flowers delicately with two fingers, pinch the stamen and pull it out.
    Open the flowers delicately with two fingers, pinch the stamen and pull it out.
  2. Make oblong shaped rounds of Goat's Cheese, just a little smaller than the flower that you are going to stuff it in. Compact the cheese, to make it like a small lump.
    Make oblong shaped rounds of Goat's Cheese, just a little smaller than the flower that you are going to stuff it in. Compact the cheese, to make it like a small lump.
  3. Open the petals very gently, and pop the lump of goat's cheese inside the flower. Don't push and prod too much.
  4. Gently close the mouth of the flower. Be careful not to put too much pressure.
Egg Batter
  1. Whisk egg and milk together till it is just mixed. Do not over-beat.
  2. Transfer the crumbs in a shallow plate.
  3. Dredge the stuffed flowers in the egg batter, turning it continuously. The flower should only touch the surface of the egg batter. Do not drown the flowers.
    Dredge the stuffed flowers in the egg batter, turning it continuously. The flower should only touch the surface of the egg batter. Do not drown the flowers.
  4. Gently flick away excess egg batter and now coat the flowers in the breadcrumbs.
  5. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
    In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
  6. Drain in paper towel. Eat immediately.
Eggless Batter
  1. Whisk the flower in ice cold water really well, so that no lumps remain.
  2. Dredge the stuffed flowers in the excess batter, turning it continuously. The flower should only touch the surface of the excess batter. Do not drown the flowers.
  3. Gently flick away excess batter and now coat the flowers in the breadcrumbs.
  4. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
  5. Drain in paper towel. Serve immediately.
    Drain in paper towel. Serve immediately.
  6. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
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Beer Battered Onion Rings

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First and foremost let me be fiercely profuse in my apologies for just disappearing. I spent 3 weeks running around Europe having a mad time. First two weeks with my girl friends in Ireland, and then with the husband and another couple in Germany. It was a sabbatical of enormous proportions.

The super special girls' trip.

The super special girls’ trip.

Our farm in Mahabaleshwar is well on its way to being planted. The rains were particularly viscous this year. We lost many trees and shrubs. But well, that’s the ebb and flow of life, and we are looking forward to some organic, home grown fruits and vegetables.

I had my best friend over in Mahabaleshwar, and we kindled up the wood fired oven and made ourselves some pizza. I make the dough using fresh yeast. When its nice and plumply risen, I roll out small rounds and give it an initial dance into the fire. Once it’s mildly pre cooked, I add the pizza sauce, cheese and toppings and send it for another jig. As a result, I get thin – and I mean ultra thin pizzas, with a crunchy crisp bite.

Nishi and me.

Nishi and me.

This time round, the wood was still wet from the rains. The fire would not catch, the hearth would not heat and the pizzas would just not pre cook. After a few exasperated tries (the dough was rising, and would have spoilt) I picked up the rolled out pizza dough and flipped it straight into the flames.

I heard a collective gasp from my helpers. One started dancing on his feet, saying “ It will burn, it will burn”. I just grinned and took a tong and flipped it over to let it cook the other side. All this took just a few seconds. And out came the most fantastic pre cooked pizza. It had blown up like a pita bread, but the results were sooooo good. Crunchy, with oozing melting cheese which stuck to our palates and teeth.

beer battered onion rings

beer battered onion rings

What I am trying to say here is cooking is an art – agreed, but it is also instinct. When I give cooking classes, I always tell my students, don’t think too much. If you want to substitute an ingredient with another do it. If you want to increase the heat do it. There is no right or wrong in cooking. Some person somewhere must have had jam with goat’s cheese and then started the trend of serving preserves with cheese. To my taste buds – nothing tastes better!

beer battered onion rings with a sprinkling of chaat masala

beer battered onion rings with a sprinkling of chaat masala

Enjoy the beer battered onion rings. These are my favorite fried snack, and my kids love them.

Darned easy to make. Just a little planning, as the onions have to marinate at least for two hours, before they can be fried.

I make a quick fix, cheat sauce with these onion rings. They taste way better than, some store bought sauce (though mine are a mix of store bought sauces :P) The fried ring, with the tart hot sauce gives it an amazing balance. Of course you can substitute it with any other sauce of your choice. But do give my recipe a fair chance too.

beer battered onion rings and a chilled beer

beer battered onion rings and a chilled beer

Baking powder is a crucial ingredient in this recipe, so don’t try to substitute or do away with it. It is what gives the onion rings the crisp and crunchy texture when mixed with beer in the batter.

My friend and me feasted on them, in Mahabaleshwar. Hope you like them too – PS: they go really well with chilled beer!!!

 

Beer Battered Onion Rings
Print Recipe
My favourite snack, darned easy to make. It will be an instant hit amongst your friends.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Beer Battered Onion Rings
Print Recipe
My favourite snack, darned easy to make. It will be an instant hit amongst your friends.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
For the onion rings
For the batter
other stuff
Quick Cheat Sauce
Servings: people
Instructions
To make the marinade
  1. Mix all the ingredients of the marinade in a vessel.
  2. Pull out all the rings of onions from the diced rounds. Each onion should be separated. The ring should be whole, without any cuts.
  3. Submerge the rings into the beer marinade and refrigerate for minimum 2 hours, and a maximum of 4 hours.
To make the batter
  1. Add all ingredients of the batter in a bowl
  2. The batter should be thick and should fall with a plop when dropped from a spoon.
  3. Give the batter a good mix with a whisk. It should have no lumps.
  4. Make this batter just before you need to fry the onion rings.
For frying the rings
  1. Pour oil into the non stick and heat well on slow to medium flame. It should not start smoking. If it does, let it cool down before popping in the onion rings.
  2. Wipe each ring, using a kitchen towel or a good quality paper napkin. Each ring should be completely dry.
  3. Dip one ring at a time, into the batter. Give it a quick flick to take off extra batter.
  4. Drop the ring into the hot oil.
  5. Work quickly and put in as many onions as you can, till the pan fills up.
  6. After appx 30 seconds (or when the batter looks well fried) turn the rings, using the tong, so that the other side can fry.
  7. Pick out the fried rings with the tong and place on a paper napkin to drain off excess oil. You can press it down slightly (not too hard) with another towel to drain off more oil.
  8. Sprinkle some chaat masala and serve hot, with the cheat sauce.
For the sauce
  1. Add all ingredients together and mix well.
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Cheese Toast

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Cheese toast with Cucumbers, onions and green chillies

Cheese toast with Cucumbers, onions and green chillies

Whats so special about cheese toast? For me — very special, because my grand mom used to make it the minute I entered her house. It was my absolute favourite and I still have it when I need some comforting.

Why is it special for you? Because it’s not just a cheese toast. It is many other things clinging to the cheese. Cucumbers, onion, green chillies….

My grand mom (Nani) was an amazing cook. Hell- she was an amazing lady. We lost her a few years ago, and that hole will never fill up. But the memories now make me smile and laugh and sometimes shed a tear or two. Always perfectly coiffured, immaculately dressed, Nani taught me everything I seem to know to survive and exist.

my perfect grand mom

my perfect grand mom and me

She decided she must perfect her English, so she grabbed hold of a teacher and started reading and understanding books I would not read unless I had an exam on it. She borrowed some money from her husband, learnt how to dabble in stocks, and struck gold. Then she decided she should help the under privileged kids for education, so she opened a NGO, which now runs 2 schools and 1 vocational training centre. We used to get sweets as treats every year when the school results were declared.

When I made the cheese toast recently, the smell emanating from the oven, gave me a huge wave of nostalgia. I was thrown back into her house where I practically grew up.

open cheese toast

open cheese toast

The heavenly very soothing and reassuring fragrance of my favourite food, unlimited coke, my Nani’s gorgeous smile, those days spent learning how to walk, speak, garden, just about everything that a kid needs to feel loved and wanted. I know she is with me, when I cook, when I eat and when I hug my loved ones.

my nani's special cheese toast

my nani’s special cheese toast

I make many of her recipes, but this one has a special place in my heart. It can be a complete meal on its own, or just pair it with soup- serve it as an appetiser. However you use it – don’t forget to derive comfort from the melting cheese and crunch cucumbers and onion as it hits your palate.

And Hey!! Go hug your grand mom right now!! Life is full of small pleasures!

cheese toast

cheese toast

 

 

Cheese Toast
Print Recipe
Melting cheese with a heavy dose of cucumbers and love.
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Cheese Toast
Print Recipe
Melting cheese with a heavy dose of cucumbers and love.
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Ingredients
Servings: slices
Instructions
  1. Slater the bread slices with butter and keep aside
  2. Pre heat oven to 150 Deg C
  3. Grate cucumber and squeeze out the water.
  4. Chop onions finely.
  5. Chop onions finely.
  6. Add all ingredients together and give it a good mix.
  7. Add all ingredients together and give it a good mix.
  8. Add all ingredients together and give it a good mix.
Recipe Notes

You can increase or decrease the spice level to your liking, but don't do away with it altogether.

Enjoy!

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Hummus Beiruti

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I had Hummus for the first time as an adult. It picked up as a rage, and every party had a bowl of Hummus, with Pita. Then came the Lavash. Crisp flat wheat savouries topped with seeds.

Hummus with Lavash.

Hummus with Lavash.

I had Hummus for the first time some 20 years ago, in a restaurant called Olive. They had the typical platter of Baba Ganoush, Hummus and Tzatziki. At that time – I thought it was made with magic. How could something so tasty, so creamy be so amazing and healthy? When I learnt to make hummus, I was amazed at how easy it was, but I never seemed to like it as much as I liked the ones in a restaurant.

The fact is – I used terrible short cuts. Sesame instead of Tahini. Sacrilege!! (my logic – Tahini is made out of sesame right??) Too much garlic, not enough creamy texture — blah blah!

I thought I would never be able to replicate the hummus, we have in good Mediterranean restaurants.I love the Hummus Beiruti. Its creamy with a mild tang of spice. Polishing off a small bowl is no big feat.

Hummus Beiruti

Hummus Beiruti

I tried Hummus again, (after my many not so good tries) and this time I used the proper Tahini. Another thing a chef friend of mine suggested was using cold water.

In this recipe I use a little left over water after boiling the chick peas. I like to soak the chick peas at night, and cook it the next morning and make the Hummus a few hours later. The water left over from cooking the chick peas and the chick peas itself are cooled down and refrigerated.

The hard work is soaking and cooking, after that its the quickest recipe you can make.

Serve it with a Rocket and cucumber salad, over toast with Avocado, obviously with Pita and Lavash. So many ways!! Do write in and tell me how you like to present it.

Hummus


                                                                               Hummus

I made Hummus for my son last evening, thinking he could have it with Avocado. Confidently, I also made a small olive oil, garlic and Sumac drizzle for the top. Failure of failures! – the Avocado was not ripe enough and we had to chuck it. (Once cut it turns black quicker than a piece of charcoal rubbed on a face!) Then he suggested that we caramelise some onions, and top it with the same. Bigger flop. I had no brown sugar with me, and any case something made in a hurry not always turns out good. It was sticky …. basically – a flop!! I was flapping around about what he would eat, but he said the Hummus was good enough to eat on its own.. YAAAY!! Hummus saved the day!

hummus

 

hummus

hummus

 

Hummus Beiruti
Print Recipe
A Meditteranean staple, creamy and yummy!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Hummus Beiruti
Print Recipe
A Meditteranean staple, creamy and yummy!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
15 minutes 12 hours
Ingredients
Garnish
Servings: people
Instructions
  1. Soak the chick peas over night.
  2. Wash and cook till its soft. It should not disintegrate. It should retain its shape. I like to use a pressure cooker for this.
  3. Drain the water, cool and refrigerate.
  4. Cool chick peas and refrigerate.
  5. After a few hours, add all ingredients in a blender and blend till you get a fine paste. Keep opening the jar and spoon the mixture stuck on the sides back into the jar. PS: if you use the Tecnora brand of mixie (available on amazon) which comes with a very handy stirrer in the jar. While blending, one can keep stirring the mixture, so that it blends easily. You don't have to keep opening the jar.
  6. Once you have the consistency you want, plate it and garnish with olive oil, sesame seeds, parsley and mint leaves.
  7. Serve with Pita, Crisp Pita and Lavash.
  8. NOTE ON TAHINI: When using Tahini, please stir well and take from the bottom of the jar, as the solids settle way down.
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Mexican Fruit with Tajin

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Peaches and Pineapples with Tajin

Peaches and Pineapples with Tajin

Another Mexican dish? I’m telling you – the last trip to San Diego, I really revved on Mexican Food. It was so very different from the typical Enchilada, Burrito, Nachos!

San Diego stands on the edge of Mexico. My son was told in his orientation, to be very careful while on the local train. One stop further and he would be in Mexico, and if he did not have his visa and college papers, he would land into big trouble. Thats how close Mexico is! Now you can imagine, the Mexican food influence in San Diego!

The Mexican Street Food, was so yum! Very close to Indian food in some ways, yet a different taste bud was touched with each dish. This particular Fruit Salad was and is my favourite. The only hitch is you have to get hold of the Tajin mix, available easily online and in super markets all over USA.

Tajin

Tajin

Mexican fruit salad, was served to us in a broad glass. They stuffed in strips of Pineapple, Apple, Mango, (and when I made it in India, I used Alphonso — OOOH! the taste!!) Melon, and a dried spicy mango, easily available in Trader Joe. The bottom of the glass had a huge dollop of this Tajin mix, and it copiously laden on the fruits too. I wanted to shove my face into the glass and lick up all the Tajin, once the fruits were over. My son had a friend join us for lunch that day. Poor chap must have thought his friend’s mom is completely addled!

watermelon wit tajin

watermelon wit tajin

Eat it on a hot day – refreshing, on a rainy day – soothing, on a blustery windy day – warming. This dish just makes you upbeat! The sour, tangy, mildly spicy (it looks very spicy, but is not), will make you want to sing and dance – the happy tune emanating from your palate. It hits all the right spots in your taste buds, and sends a zing up your body, almost like an adrenalin rush.

Use it with whatever fruit catches your fancy. Strawberries, Kiwi, Apples, Oranges, Pineapple, Peaches, Dried Fruits etc etc.

Pineapple with Tajin

Pineapple with Tajin

It takes only minutes to make – the major task being cutting the fruits. We had it with drinks, and it went very well with Whisky and Beer.

Peaches with Tajin

Peaches with Tajin

Let me know if you went as crazy over this dish as I did.

 

Mexican Fruit with Tajin
Print Recipe
Easy and immensely satisfying dish to make.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Mexican Fruit with Tajin
Print Recipe
Easy and immensely satisfying dish to make.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Ingredients
Tajin Mix
Servings: people
Instructions
  1. Cut all the fruits and Chill.
  2. Add Tajin and Lemon juice. Add the juice a little at a time. The mixture should be a thick paste and not runny.
  3. Tajin mix already has dried lemon in it, so you don't want to drown the Tajin in too much lemon.
  4. You can make more Tajin, if the mix is less than you need. If making less the ratio become 1:1 - Tajin powder : lemon juice.
Assembling
  1. Arrange all the fruits in a dish.
  2. Drizzle the Tajin mix over the fruits.
  3. Serve a small bowl of the Tajin mix with the fruits. Some people might want to dip in for an extra dose of this amazing mix.
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Mexican street corn (Elotes)

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corn the mexican way

corn the mexican way

I am really not that big a fan of corn. According to me, eating it off the cob is the only way – boiled, roasted, barbecued! But man! Its too much of an effort! The son took me to Puesto, in San Diego. We had Mexican Style Street Corn, and I tell you, the effort of stuffing huge gobs of corn in your face, yanking off the kernels, and getting all the mayo and cheese stuck on your nose and cheeks was well worth it.

Many years back, I read an article, on corn in National Geographic magazine. A very young and naive me, almost had a hysterical moment, when I saw the variety of different types of corn grown around the world. Mexico takes the top position for it. I saw pictures of blue corn, 2 coloured corn, black corn, red corn, small corn.

See the images of different types of corn here!

The world just opened up for me. So now while I travel, I look for the local food caverns and stops, drink the local alcohol and eat the local food. My friend is a big believer in this – and has tasted alligator meat too. (Yup! she landed up with a massive stomach pain the next day!) I have always been taken by surprise on how local salt, local water and local ingredients can paint each dish with different colours.

When we have dal ki pakodi, in our native village in Rajasthan, the flavours are so original, so specific off each ingredient. And the same thing tastes a bit bland and bleh, back in Bombay. Its the local dal, and the water, which makes the dish all that much more delicious.

Corn with mayo and feta and mexican chillies

Corn with mayo and feta and mexican chillies

Corn from my farm in Mahabaleshwar tastes really good. It’s organic, and we cut it just a few minutes before we want to cook it. This recipe requires crumbled Feta Cheese. I like to freeze the cheese for an hour or so, then grate it with a cheese grater, then again freeze it. Just thaw it an hour before I need to use it. The cheese looks really nice and even and does not coagulate. I use the same trick when I need to crumble Goat’s cheese.

mexican style corn

mexican style corn

See the link of “how to roast corn”  as shown in my previous post. You can of course use boiled corn too for this recipe.

Lets go – visit the streets of Mexico with this one!!

mexican style corn mexican corn

Mexican street corn (Elotes)
Print Recipe
My favourite way to have corn! Very easy to make.
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Mexican street corn (Elotes)
Print Recipe
My favourite way to have corn! Very easy to make.
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 person 10 minutes
Cook Time
30 minutes
Ingredients
Servings: person
Instructions
  1. Brush corn with mayonnaise, turning the corn to get it spread evenly.
  2. Keep the feta cheese on a flat dish or plate, and roll the corn on it, so that it sticks on all sides.
  3. Stand the corn on the serving dish and sprinkle paprika (or any other chilli powder) on the corn.
  4. Serve warm.
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