Dukkah Spiced Chickpea Rice

November 23, 2014November 23, 2014Leave a comment

What do I pack for lunch tomorrow ? This is a question I ask almost every day to my dearest husband and he never has a good enough answer. He does not like to take leftovers of dinner last night as is. This leaves me in a fix!

So I have to work a lot with leftovers in one way or another. Some days I use the curry or vegetable in parathas and make kathi rolls or if I have stir fried veggies, use them up in noodles. On most days, I have a bowl of left over rice staring back at me. When I am at leisure, I sometimes make Spicy Peanut Balls from leftover rice.

On one such instance, I made this rice with chickpeas and spices. This is a easy office lunch option, gets ready in few minutes and is very easy to prep.

Chickpeas add a source of protein to an otherwise basic recipe. I used to always spice this up with the usual coriander and cumin powder. However this time around I decided to experiment with dukkah spice mix.

My colleague recently visited his home back in Egypt and his mum lovingly packed homemade dukkah spice mix for me. See packing brownies for team mates comes with it’s own advantages! 😀

Dukkah is an Egyptian spice mix comprising of toasted sesame seeds, hazelnuts, coriander, almond meal and cumin. I’m no expert about these spice mixes but just sharing the information imparted by my colleague’s mum!

I have used chaat masala previously to add some zing to rice dishes like Tawa Pulao. This time since I was using a Middle Eastern spice mix, I decided to substitute the chaat masala with some sumac. And I’m glad that I did so!

Here’s my recipe for the Dukkah Spiced Chickpea Pulao:

Comes together in : 20 Minutes
Ingredients

2 onions finely chopped
2 tomatoes finely chopped
1 green chilly finely chopped
1/3 cup carrots finely chopped (optional)
1/2 cup chickpeas
1 1/2 tsp dukkah masala
1 tsp sumac powder
1/4 tsp turmeric
1 tsp cumin seeds
1/2 tsp carrom seeds (optional)
1 tsp coriander powder
3 tsp canola oil
4 cups cooked rice
A handful of parsley roughly chopped
Salt to taste

In a sauté pan, heat some oil and add cumin seeds and carom seeds. Once it sizzles, add green chilly followed by onions.

Cook onions until they are translucent, add tomatoes. Let them cook till they are mushy.

Add the spices, salt to taste and blend well together followed by chickpeas. Let it stand in the mixture for a while.

Add the cooked rice and mix it well with the mixture. Garnish with parsley and serve hot with a side of cucumber raita.

Until next time, happy cooking!

Tomato Soup

November 10, 2014Leave a comment

It’s getting cooler these days and what’s more comforting than a bowl of home made soup!

At my parents home, having soup before meals is quite the norm. My grandfather was so very fond of having soups! And my mom used to ensure she serves him a variety to choose from.

He loved every ounce of liquid from the vegetables which were just blanched or boiled. I remember him asking my mom to use the whey left from home made paneer to make dough for chapatis. Not wasting any nutrients from food was his mantra. He was also a great at recommending home made remedies and most of them worked. Yes! Even the weird ones worked much to our amusement.

I have loved tomato soup since childhood. It’s got to be my favorite soup to order when at a restaurant. My love of tomatoes is evident since most of my recipes have one in them!

He used to lovingly ask my mum or grandma to make this especially on days I was in low spirits. This is how dearly and selflessly he loved me. His first grandchild and perhaps the luckiest one who got to spend 27 glorious years under his wings.

Well this is turning out to be quite an emotional post. Let’s get on to the recipe of his favorite tomato soup.

I have modified a popular Sanjeev Kapoor recipe as shown in Khana Khazana to my family’s liking.

Cooking Time : 30 minutes

Ingredients
2 tsp canola oil
6 tomatoes roughly chopped
3 cloves garlic roughly chopped
1 bay leaf
1 onion thinly sliced
1 carrot chopped
6 tomatoes chopped
700 ml water or more as required
1/2 tsp sugar
5-6 whole black peppercorns
Freshly cracked black pepper powder as per taste
Salt to taste
Full fat cream to drizzle (Optional)
Mint / Basil leaves for garnishing
Toasted Bread Croutons to Serve

In a big pot, heat the oil and add bay leaf, peppercorns and sautee it for a minute.

Add garlic cloves and cook them until the raw flavor goes away. Add onions, tomatoes and carrots and cook them they are soft but not mushy.

Add water and let it simmer for 5-7 minutes.

Take the mixture off heat and after cooling it for a while, strain the mixture. Reserve the stock on the side.

Now in a blender add the strained vegetables with a little water to facilitate smooth blending.

Once the mixture has blended well and is at a consistency you like, pour the puree back in the sauce pot and let it simmer. You could add tomato paste at this point of time if you prefer to enhance the color.

Add salt and black pepper powder to taste, sugar and the stock set on the side and cook for another 10-12 minutes uncovered.

You can skip sugar from the recipe however I prefer adding the same since it helps to cut the sourness of the tomatoes.

Once the soup reaches the consistency you desire. Take it off heat and strain once more.

Serve with a drizzle of cooking cream and garnish with any herbs you prefer. Until next time happy cooking!

2nd Blog Anniversary! :D

November 3, 20146 Comments

It’s a moment of rejoicing as my humble blog completes two years this week! 26^th October that is.

I’m grateful to all of you who read my blog and encouraged me to write/cook. I’m a tad late in posting this since did not have Internet at home for over 5 days.

The past year has been quite an enriching experience, with the learning curve being the steepest. Getting more serious to hone my skills, I have frenetically gone beyond my comfort zone to learn new techniques, all the while splurging heavily on new equipment and cookbooks, experimenting with new ingredients, cooking a lot more and, as fate would have it, had the chance to meet my culinary idols as well.

The icing on the cake had been the trip to Paris which is a dream come true for any gourmand.

Since my interest lies in baking, there couldn’t be anyplace better than Paris to savor the finest of the patisserie and desserts.

Apart from the sightseeing the beautiful city, I was most ecstatic about the gastronomic heaven I was about to delve into. I had a fantastic experience visiting the quaint little cafes on the park enroute to Louvre and savoring the best of the world at the oh-so-elegant Champs-Elysées.

One gastronomic memory that would stay with me forever would be the visit to the iconic Cafe Angelina and the heavenly macaroons from Les Marquis de Ladurée.

Galeries Lafaytte and Jeff De Bruges tempted me to splurge beyond my means, as I packed in gifts for co-workers and family (Damn the baggage allowance of airlines).

Having Amsterdam in transit was a blessing in disguise, as a world of artisan food awaited me. While the mindboggling variety of cheese from Dam Square had me go overboard, the hot chocolates and Stroopwafels ensured I come back to the beautiful city someday to savour more delights with the husband in tow.

Noteworthy of the stores I visited were the Old Cheese Shop and a small chocolate shop named Jamin.

My baking supplies for the next few months were taken care of thanks to the splurge in Amsterdam!

While Paris & Amsterdam might have introduced me to many new & unique gastronomic treats, the trip back home to India after few months taught me few more lessons in authentic cooking.

A road trip to Punjab was a rich condiment of heavy-duty food, making me realize that good food sometimes is very simple (as cooked in villages), and sometimes it’s quite technical like served at high end restaurants.

Another road trip to Neemrana Fort was an absolute delight, where the expansive Thali served is a food fit for nobility. The Rajasthani cuisine there is something to write home about.

Sitting at the upper deck of the centuries old fort, taking in the stellar views of the villages & fields and enjoying the sunset is an experience that goes beyond words could describe.

The year gone by was by far the luckiest for me, as I had the chance to meet many chefs whom I revere. To start with, I had a chance to meet my culinary idol Sanjeev Kapoor. I come from a household which watches his popular program Khana Khazana religiously and seeing him twice this year in person was a dream come true.

First at Dubai Food Carnival and later at the Independence Day dinner at his restaurant Options by Sanjeev Kapoor. Family back home hovered over the Whatsapp pictures I sent them from these events.

Interacting with him made me realize that whatever heights you reach in culinary stardom or whichever field you represent, being humble is the quality that never ceases to attract most. In just a few minutes, he taught me some life lessons, the best being: If you dream of doing something, then do take the risk and pursue the passion. Do not wait for the perfect timing and remain positive at all times!

Another personality I adore and met was Camellia Punjabi, as I attended her cooking demo session at the Emirates Literature Festival and was blown away on simple kitchen hacks that would sort out your weekly meals.

Sahil and I had a very candid chat with her as she signed her cookbook for us.

We had a great time discussing how she feels that true traditional fare is a rarity to find in restaurants these days and how average dishes get passed on as gourmet food. We asked her to write a new cookbook to which she gushed, while she found it amazing to see a young couple cooking together and bonding over food. She was brilliant!

Finally, after watching so many seasons of Masterchef Australia, I had the honor of attending a cooking demo by Chef George Calamboris himself, and relish his wonderful food. He is a magician and enthralled the crowd with his wit and humor.

The past year also saw me get busier with requests from friends to make mithais (sweets), cakes, granola bars and biscotti’s.

Their belief in my culinary skills was heartwarming, and I tried to do justice to that. Hosting get-together and parties helped me learn more about timing, multitasking and plating.

I had the pleasure of having my first ever article published in SALT back in April, a monthly e-magazine by the prestigious FBAI (Food Blogger’s Association of India).

I personally take the opportunity to thank Mr. Sameer Malkani, Founder FBAI and Mr. Elson Sequirera, Editor FBAI. At the time of writing this article, I have submitted another article which is due to be published in their upcoming issue.

All in all I feel happy looking back on each of the milestones.

So what are the key mantras for the year to come? I have prepared a mental list of sorts. That is one thing I am good at, making lists. However I need to follow them to the written word a lot more.

I am going to try not to wait for the perfect prose to go along with the blog posts. I will not look for perfection, but post as and when I cook. The fact is I cook much more in real life than I get to post about. I am going to not procrastinate further on sharing my kitchen diaries with everyone.

I humbly take this opportunity to thank everyone who made this journey of blogging such a joyride. Your each comment, social media mention, email, message and likes mean a lot to me. It makes me feel that I am doing something good out here.

Thank you once again and until next time happy cooking!

Like I said last year as well : A prayer in my heart, a song on my lips and spatula in my hand, I love my life! 🙂

Couscous Salad

August 24, 2014Leave a comment

I have busy first looking for one and then moving houses for the last few weeks now. It is such a tiring process.

But I had a lot of fun looking for new furniture, Nonetheless we finally moved in our new house this weekend and I wanted to make up for all wall of silence on my blog. So here I am, back to the Middle Eastern spread on the blog, sharing an easy recipe for the couscous salad.

This is a new favorite and an easy lunch box recipe. It gets ready quickly on weekday mornings. You can chop up the veggies while the couscous is resting.

Couscous is a healthy protein rich option and also low on calories. Add any veggies you love to eat on a given day and you have colorful lunch box which you co-workers would like to dig in.

Comes Together in : 15 Minutes max
Ingredients

1 cup couscous
1 cup boiling water
1 finely chopped cucumber
1 finely chopped red onion
2 finely chopped tomatoes
6 finely chopped baby radish
2 tsp olive oil
3 tsp tomato paste
Juice of 1 lemon or more as needed
Salt to taste
Freshly ground Black Pepper to taste
Handful of finely chopped dill leaves

In a wide bowl, pour boiling water over couscous and cover it with a lid for 10 minutes.

Let the couscous absorb all the water. After uncovering the lid, when all water is absorbed, use a fork to fluff the couscous and let it cool for a while.

You could also use vegetable stock to add flavors.

Add the tomato paste and with hands rub the paste in to the couscous.

Add all veggies. Dress the salad with olive oil, salt, black pepper and dill leaves.

Toss them well and let it refrigerate for a bit. Savour this on a hot summery afternoon!

Until next time happy cooking!

Onion Fritters – Kanda Bhajji

August 9, 20141 Comment

Well here I was trying to continue the Middle Eastern spread on the blog featuring recipes on Tahini and Hummus and then my TL got swamped with tweets and updates on how it’s raining cats and dogs in Mumbai! And I missed the rains terribly!

I completed 3 years being in an expat in Dubai on 28th July! 3 years since I started on this eventful journey to Dubai, living in desert land has being difficult.

Missing the simple pleasures of being in your own country amongst your close circle of family and friends.

Missing important celebrations, where you are a part now only by way of a Skype call, time out with friends, Mumbai monsoons, Frappe at CCD, the lush green gardens in Delhi, the local grocer, chaat and some desi shopping.

But with every such missed opportunity, Dubai has been super kind to me! The city is very welcoming. I find the pace of this city very much like Mumbai. It’s now that I feel like home in Dubai.

Life has been challenging living far away from the comfort of family but here is where me and Sahil set up our home and I’m glad we did. This was one journey which brought us closer than ever!

The thing which I miss the most after my family is Mumbai monsoons! A stroll on beach side, enjoying a cup of masala chai, hearing the pitter patter of the raindrops on the window. When the mist collects on the window panes, writing the special someone’s name with your fingertips on the misty window, listening to cheesy love songs on repeat mode, reading a book and so on!

With these memories came in the thought that if I were in Mumbai, I would have opted to work from home and would have enjoyed hot snacks and endless rounds of chai while lazing away with family!

So being dreamy eyed I thought about my absolutely loved monsoon favorite – Kanda Bhajjis like they say in Mumbai or Onion Bhajiya (fritters). Here’s how I make them at home:

Comes Together in 15 minutes
Ingredients
1 3/4 up besan / gram flour
1 tsp coriander powder
1/2 tsp carrom seeds
3/4 tsp roasted cumin powder
2 green chillies finely chopped
1/4 tsp red chilly powder (add more if you can handle it)
2 tsp hot oil
1/2 tsp chaat masala
Water as required
Handful of coriander leaves finely chopped
Salt to taste
Canola Oil to deep fry

In a mixing bowl, sift the besan and add spices, salt and mix it well with a fork.

Now add little water as per the consistency you like. I thin the batter until the back of the spoon is coated well. The batter should not be too thick else the bhajiyas will be too dough like.

Add the green chillies, coriander leaves and onions well with your finger tips and try to get incorporate some air while mixing them all together, this will help making the bhajiyas light and fluffy.

Add 2 tsp of hot oil from the kadai which will be used for deep frying. These are tips from my grandmother and they really make a difference!

Deep fry spoonfuls of batter in the hot oil and let them cook well on low to medium heat. Don’t be tempted to keep turning the bhajiyas often. Flip them over once they have beautiful golden brown color on each side.

Serve with green chutney, tomato thokku or just with ketchup. Enjoy these!

Until next time happy cooking!

Hummus

July 29, 20143 Comments

Eid Mubarak everyone! I hope this festival brings in loads of joy and happiness to you and your family.

I’m sharing a recipe of hummus as I make at my place. Hummus is a popular Arabic dip perfect to be served with pita bread (khuboos) or just as a side for any appetizers.

Homemade hummus is much more healthier and cheaper than it’s canned counterparts. Easy to make and stores well for 3-4 days in an airtight container or a mason jar. Sometimes when I have the time and determination to indulge in batch cooking over weekends, instead of using canned chickpeas I go for the freshly cooked chickpeas.

It’s pretty simple! Soak chickpeas overnight and pressure cook them in salted water, drain the chickpeas and then make fresh hummus. Preserve the liquid in which the chickpeas are cooked and substitute the same with plain water as indicated in the recipe. It tastes fantastic and really makes a difference.

Hummus is my go to snack to carry for work. I eat this with baby carrots, cucumber sticks or just crackers. It is rich in protein, folic acid, Vitamin C and iron. Better than a pack of salty crisps any day!

I also substitute peanut butter with hummus for days when I feel too much PBJ sandwiches did no one any good!

Why add Tahini Paste to this ? Read here!

Comes Together In : 10 minutes
(Considering time taken to make Tahini Paste)

Ingredients
1 can chickpeas
1/3 cup tahini paste
5 tsp olive oil
Juice of 1 lemon
2-3 cloves garlic coarsely chopped
1/2 cup water
Salt to taste
Olive oil and paprika to garnish

Puree the chickpeas with garlic, add little water to facilitate a smooth texture.

Add tahini paste and the remaining ingredients. Keep adding water and olive oil a little at a time.

Once the texture is smooth and velvety, remove in a bowl or store well.

This versatile recipe can be altered to your own liking. Garnish with olive oil and add Za’atar powder, sumac powder, cumin powder or just paprika to spice up.

Until next time Happy Cooking! 🙂

Tahini Paste

July 25, 20142 Comments

Here’s a post on how to make Tahini Paste at home! I am amazed that I am blogging about something which has sesame seeds as the key ingredient.

I have never liked sesame seeds, my earliest memories are of my mum making some cutlets dusted with sesame seed crust. This particular evening I was excited about mum trying a new recipe and I was looking forward to hog the snacks after a long session of working on a crucial college project!

But my excitement disappeared once I took a bite and the slightly bitter sesame seeds greeted me. It was one of those moments wherein you are so put off with something that you form a very strong perception. Ever since then I never tried anything which had sesame seeds in it.

Cut to 3 years back when I landed in Dubai and munching on toasted pita bread and hummus became a way of life. Initially I was quite ignorant and thought hummus is made only from chickpeas but a quick check on Google proved me wrong!

When I tried making hummus the first time, I skipped the sesame seeds and the consistency of the hummus was very off and watery. I decided to take the plunge and add the tahini paste and after seeing the difference they make when added to hummus, I was a convert!

Comes Together In : 5 minutes

Ingredients
1/3 cup sesame seeds
Water as required
1/4 cup olive oil

Dry roast sesame seeds on low heat until they have acquired a light golden brown color.

Blend the roasted sesame seeds with little water and olive oil until it is a smooth paste.

Voila! Home made tahini paste is ready to be used in making the super-healthy hummus.

I love the creamy and nutty texture they give hummus. I always make a big batch one fortnight and use it during the week to whip up fresh hummus. It stays well for a month if kept in a airtight container refrigerated.

Until next time happy cooking!

Banana Strawberry Smoothie

July 14, 2014Leave a comment

I’m addicted to smoothies for breakfasts in summers and love to have an array of fruits ready at home which allows me try different flavour combinations!

I do not like bananas much! However this time around I had a change of heart and added a frozen banana. It lends a creamy texture and the strawberries masked the banana flavour for me.

I cannot stress enough how good strawberries are for us. It is loaded with essential nutrients and contain antioxidants which shields the immune system from many diseases. It also lowers the risk of diabetes, strokes and cancer. Is this the reason I eat them ? Not completely, I love them!

The shiny and lovely red brightening many fruit bowls and just plain regular oatmeal. If I skip smoothies, I pack myself an box of fruits and granola bar. It make breakfast more exciting while at work!

Boxes of strawberries lined up neatly on supermarket shelves remind me of my summer trips to Mahabaleshwar. It is a small hill station some 300 odd kilometres away from Mumbai. A few kilometres away is Panchgani where Mapro is located.

They have berry farms and as I kid, I recollect going there and having the fresh strawberries and later having them served with vanilla icecream. They also had a strawberry cream which was a hit with my family!

Serves : 2

The Magic happens in : 5 minutes

Ingredients
1 frozen banana diced
1 cup fresh strawberries diced
1 Zespri kiwi diced
1/2 tsp super seed powder
300 ml strawberry juice / mix fruit juice
Few fresh strawberries and blueberries to garnish

Blend all the ingredients together and serve them immediately!

You could add honey or agave syrup if you want the smoothie to be on a sweeter side.

Until next time happy cooking! 🙂

Pav Bhaji

July 13, 20143 Comments

Mumbai monsoons have arrived, said my dad with a chuckle and that we had a long chat reminiscing about how I used to love jumping in puddles of water as a kid when it used to rain! Given the opportunity, I still do 😛

We discussed how the average Mumbaikar’s idea of a good monsoon outing is visiting Juhu beach, eating gola, also known as chuski or shaved ice on a stick submerged in flavored food colored water and downing plates of bhel puri, dahi batata puri and of course the iconic Juhu beach Pav Bhaji.

We got nostalgic about our picnics there when I was a kid, the scary fall I had when horse riding or making sand castles. They were good fun times!

If you visit Mumbai, it is an important to-do in travel iternarary. Over the years the place has been very crowded and now it’s been many years I have not visited Juhu beach. I prefer Worli Seaface instead for the quiet there and listening to the waves!

Below is my take on the Pav Bhaji!

Prep Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4

Ingredients
6 medium potatoes boiled and mashed
1/2 cup green peas
1 1/2 cup caulifower florets
2 green chillies finely chopped (optional)
5 tsp canola oil
2 medium onions finely chopped
1 tsp grated ginger
3 cloves garlic finely grated
6 tomatoes finely chopped
50 ml tomato paste
1 large capsicum finely chopped
2 1/2 tsp pav bhaji masala powder
1 tsp coriander powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
5-6 tsp butter
Coriander leaves for garnish
A few wedges of lemon

In a pressure cooker, boil the potatoes in salted water. Once cooled, mash them with a potato masher or with a fork. Set it aside.

In a pot, blanch caulifower florets and peas and give them a cold bath once out.

In a food processor, just blend them together to bread crumb consistency. Do not add any water to the blender. Set it aside.

The key to making great pay bhaji is being sorted with the prep beforehand. The dish comes together quickly this way.

Let get started!

Traditionally, bhaji is cooked on a flat disc shaped iron tawa (griddle) but I had to do with a humble kadhai in my rental kitchen.

In a kadhai, heat some oil and add green chillies. Once it sizzles, add the ginger and garlic followed by the onions and cook them until they are translucent.

Please note traditionally not many people use green chillies in the pav bhaji and use red chill paste instead. I did not have red chillies on hand and hence went for green chillies.

To the onions, add tomatoes and cook for a few minutes. Once mushy, add tomato paste, it lends a good consistency to the mix and also gives a deep red color. Cook them well.

Add chopped capsicum, sautee for a while and add the cauliflower and peas to the mixture.

Add pav bhaji masala, coriander powder, red chilly powder, turmeric and salt to taste. Blend the ingredients well with some water.

Add mashed potato to the mixture and mix well. Keep adding water to the mixture as required.

Add dollops of butter and season well with salt, let it simmer for a while. Usually I use Lurpark or Ellie & Vier butter but for pav bhaji I bring out Amul butter.

Amul butter is just synonymous with Juhu beach style pav bhaji and is like a staple ingredient in every kitchen when making pav bhaji or maybe just me!

Garnish with freshly chopped coriander leaves and some more butter.

Prepare this dish when you feel like indulging and need not worry about the pav maska maar ke! (Indian bread with extra butter)

To have the pav with the bhaji, on a tawa just add butter and roast the pav in the buttery goodness for a few minutes until they have evenly browned.

You can buy good pav at the bakery section of Lulu or even try the portuguese rolls available at Waitrose.

Serve with dollops of butter on the side, lemon wedges and finely chopped onion.

I hope you relish this as much as I did. Until next time, happy cooking! 🙂

Caramelized Onions

June 28, 2014Leave a comment

I have found a new found love! I’m currently obsessed with caramelized onions. It all began with me reading a Roast Onion Tart recipe in a cook book and I was not sure if I’d like big chunks of onions roasted on a otherwise promising tart.

I thought why not try caramelized onions instead, it is a pantry staple. I love how slow cooking the onions alleviates the natural sweetness in the onions and lends such good flavors.

The best part is this is such an easy thing to make and stays well refrigerated for almost 4-5 days in an airtight container.

However honestly once I made this, it got immediately polished off with Besan Chilla Crisps topped with a layer of caramelized onions and then tomato thokku.

The flavors simply exploded giving us different textures. Sahil loved this to bits! It is a great weekend lunch option.

It’s really quite an easy recipe and comes together in 30 minutes. Make it over a weekend and enjoy the goodness all week long.

Cooking Time : 30 minutes

Ingredients
2 large white onions thinly sliced
1/4 tsp sugar
Salt to taste
2 tsp canola oil
Water as required (optional)

In a wide pan or kadhai, heat some canola oil on medium heat and add the onions.

Let them sizzle and once translucent add the salt and sugar and mix it well.

Let them stand for a while and keep mixing them ever 4-5 minutes. After the onions have browned a bit, add a little water at a time and deglaze the kadhai.

Cook to the point when the onions are close to disintegrating and have a beautiful brown color.

Let the caramelized onions to cool down and transfer to a mason jar!

I hope you enjoy as much as my family did! Until next time happy cooking! 🙂

Taste Charades

Sharing easy vegetarian recipes & stories which evoke nostalgia. It's all about playing with your palette & creating memories!

Dukkah Spiced Chickpea Rice

Tomato Soup

2nd Blog Anniversary! :D

Couscous Salad

Onion Fritters – Kanda Bhajji

Hummus

Tahini Paste

Banana Strawberry Smoothie

Pav Bhaji

Caramelized Onions

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