Mushroom Risotto

This turned out to be a nice and easy Sunday lunch with some beer!

Ingredients:
1 large onion, sliced
2-3 cloves of garlic, chopped
2 tbsps butter
3-4 tbsps white wine (since I didn't have any, I used whiskey - single malt)
1 cup arborio rice (or any other medium grain rice)
handful of mushrooms, washed and sliced
1/2 cup Parmesan (or any other hard cheese)
Seasoning
2 cups water (room temperature)

Heat the butter on a saucepan on medium heat. Add the garlic and onions and leave on low for 10-15 minutes for the onion to caramelize. Add the mushrooms. Once it starts to wilt, add the rice and saute. Pour in the wine and let it evaporate. Next, add the water and cover for 10 minutes on medium heat. When the water has almost been absorbed, add the seasoning. Don't dry out the risotto. Top it up with cheese. I prefer the rice not too soft, so 10-12 minutes is perfect cooking time. If you prefer it mushy, then leave it on for 5 more minutes. And done!

Chickpea Salad with Spinach and Coriander Dressing

This was a really easy and super YUM side dish, or in our case, our entire dinner.

1 cup chickpeas soaked overnight, and boiled till soft. Wait to cool. (or 1 can pre-cooked, drained)
1 sliced cucumber
1 sliced onion
1 boiled potato (optional)

The dressing:
1 small bunch of spinach leaves (about 15 leaves)
1 small bunch of coriander
Juice of 1 lemon
1 tsp ground cumin (roasted optional)
1 tbsp roasted sesame seeds (optional)
2 tbsp Olive oil
Salt/pepper to taste

Combine the dressing ingredients in a mixer and blitz till smooth. Pour over the salad and mix well. That's it.

Carrots and Beetroot Risotto

I usually like all types of vegetables and fruits. Bitter gourd and beets are the exception most of the times. Although I have found ways that I can eat beets, bitter gourd still remains a challenge!

Here's another healthy, and very edible, beet recipe, a slight modification from the earlier version.

You'll need:

3 small carrots

2 beets
2 tbsp Olive oil

1 cup (uncooked) Arborio rice (or any medium-grain rice)

1 large onion peeled and chopped

2-3 tbsps butter

3-4 cloves garlic

1/2 cup red/white wine

2 cups (approximately) water or chicken/veg stock

1 cup grated Parmesan cheese + some more for garnish (Parmesan is recommended because of its strong flavour, but I've used Gouda or even Cheddar and liked the result)

Seasoning to taste

Bake the carrots and beets with some olive oil at 200 deg C for about 30 minutes. Once cool, peel and puree them in a mixer. If you don't have an oven, just boil them in some water till semi-cooked. If you put a knife through it, there should be some resistance. Keep aside.

In a deep pan on medium heat, pour the butter. When hot, add the garlic and onions. Stir for a minute and put it on low heat for another 5 minutes. Once the onions start to caramelize a little, increase the heat to medium-high and add the rice and roast for about a minute. Add the beets and carrot. Then add the wine and stir a little till the liquid is absorbed. 

Now add 1 cup of the water or stock. Stir a little and let the water get absorbed by the rice. Once the rice has taken in most of the water, add another half a cup of water/stock and stir a little to release the starch from the rice. 

Depending on the consistency, add or subtract the amount of water/stock being used. Add some salt and pepper and the Parmesan cheese. Check the rice if it's done - it should be firm and not be too soggy. This takes about 15-20 minutes. Serve hot with some grated Parmesan.

Pasta with Pesto Sauce and Grilled Veggies

I finally found a place that gives a good bunch of sweet basil leaves for a reasonable price to make pesto at home. Once that was taken care of, rest was easy.

For the grilled veggies:
2 tomatoes sliced 
1/2 of a large aubergine, sliced
Olive oil
Sea Salt (or regular would do as well) to taste

Line them up in a baking tray (separately) and drizzle some olive oil on top. Sprinkle some salt. Don't over-season as your final dish will also have salt. Put this in an oven and bake for about 40 minutes at 200 deg C. They'll come out nice and toasted.

For the pesto sauce:
1 large cup of basil leaves
1/2 cup cashew nuts
2-3 cloves garlic
1/2 cup grated Parmesan cheese (or any other hard cheese like Gouda or Cheddar)
4-5 tbsp Olive oil
Seasoning

Add all the ingredients in a blender and mix till it is a semi-smooth paste. Add/subtract oil as per consistency.

TIP: Add an ice cube when blending to retain a fresh green colour.

To make the pasta:
2 cups cooked pasta of your choice
3-4 cloves garlic, chopped
1 tbsp olive oil to cook
2 tbsp olive oil to serve
1 onion, chopped

Heat oil in a pan on medium-high heat. Add the garlic and stir for 30 seconds, then add the onion. Stir till onions are golden brown. Then add the pasta and pesto sauce. Coat the pasta in the sauce evenly. Add the the grilled tomatoes and aubergines. Serve with a drizzle of olive oil.

For the cheese-crazy, serve with some grated cheese.

Chickpea Curry with Fries

This was a very easy and very quick dinner option for a day when I just didn't have the time or patience to cook. I used canned chickpeas, but if you've had the foresight to soak the some overnight, it doesn't take long to boil in the pressure cooker either.

For the potatoes:
2-3 small potatoes, sliced length ways (no need to peel the skin off)
1 tsp whole cumin 
1 tsp turmeric powder
1 tsp coriander powder
1 tsp dry mango powder 
1 tsp chilli powder (adjust to taste)
2-3 tsp salt (adjust to taste)
3-4 tbsp oil

Heat oil in a pan. When hot, add the cumin and let it cook till it sizzles. Add the potatoes and coat with the oil. Add the rest of the spices and cook on medium to high heat till potatoes are cooked. It takes about 10 minutes. Make sure they don't burn. Turn the heat down if it starts to stick to the bottom of the pan.

For the chickpeas:
1 can chickpeas, drained (or a handful of chickpeas soaked overnight, then boiled till soft)
1 red onion
1 tbsp ginger-garlic paste (or use 1tsp each of chopped fresh ginger and garlic)
2 tomatoes
2 green chilies, chopped
1 tsp whole cumin
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp oil
Coriander to garnish

In a hand-held chopper, blitz the onion and tomatoes separately. Keep aside.
Heat oil in a pan on medium to high heat. Add the cumin. Once it starts to sizzle, add the chilies and the ginger-garlic paste. Stir for about 30 seconds then add the onions. Once they start to turn golden, add the tomatoes and cook till the water evaporates. Add the dry spices and salt, and cook for another 2 minutes. Finally, add the chickpeas and mix till they're coated well in the curry.

To serve, place the chickpea curry in a bowl, top with the fries, and garnish with coriander. You can even add a splash of lemon juice. Serve with flat bread or rice.

Vegetarian Vietnamese Rice Rolls with Peanut Dipping Sauce

This is just so fresh and healthy and easy to make that I wonder why I never did this before.

Rice sheets are now available in most grocery stores in India (well, in Bombay at least).

For the filling, I used:
1 small radish
1 small carrot
Half each of red and yellow peppers
Moong bean sprouts
Sweet basil 
Cilantro
Mint
Vermicelli*

*I used Brown Rice Vermicelli. Just soak them in boiling water for 5 minutes.
To give it some extra flavour, I stir-fried it with some garlic-chilli paste and added some salt. Allow to cool.

To prepare:
Keep a flat dish with some warm water, and 2 plates - one to prepare it in and 1 to keep the finished rolls in.
Dip the rice sheet in the water for about 10-20 seconds - make sure it doesn't fold in the water else it'll stick to itself. Once it is soft, place on the plate and start placing the filling. Start with the vermicelli in the center and add a piece of each vegetable. Don't overfill else it will get difficult to roll. Once everything is in place, roll the sides in first, then the rest of it. It takes a bit of practice but after 2-3 rolls, it should get better.

Peanut Dipping Sauce:
1 cup roasted peanuts 
1/2 tsp salt                  
1 tbsp honey               
2-3 tbsps olive oil  
Put these ingredients in a food processor and make into a paste - doesn't need to be very smooth. OR just use some Peanut Butter.

Add:
1 tbsp Dark Soy Sauce
1 tsp cornflour
1 tsp chilli-garlic paste
Juice of 1/2 lemon
Mix well and serve.

Cherry Clafoutis

I got this recipe from the tried and trusted Joy of Baking. Not only did this make a good dessert, but it was also good as a quick breakfast option.


1/2 cup flour
1/4 tsp salt
2 eggs
2 tbsp granulated white sugar
3/4 cup (180 ml) milk 
1 tbsp melted butter
1/2 tsp pure vanilla extract

Mix all these ingredients well until the batter is smooth.

For the cherries

1 tin of Cherry filling OR 

If you can find good fresh cherries and have the patience to de-seed them, then get about 

         300 to 400 grams fresh cherries, pitted

         1 tbsp butter

         1 tbsp sugar

In a saucepan, heat the butter on medium heat. Add the cherries and cook for about 2 minutes till they're nicely coated with the butter. Then add the sugar and cook till the cherries start to get syrupy.

Transfer the cherries into a baking dish. Pour the batter over it and bake for about 20 minutes at 220 deg C. The filling will rise so do not open the oven door till the edges/top have browned a little towards the end - or else it will collapse.

Let it cool. Dust the top with some icing sugar. Serve warm or cold.

Semolina Pudding

A quick and easy dessert pudding. Traditionally, in the Indian style recipe, we use jaggery instead of brown sugar, and ghee (clarified butter) instead of butter.

1 cup semolina
1 cup dark brown sugar
1/2 cup olive oil/butter
2 tbsps milk/cream (optional)
Blanched almonds/crushed pistachio (optional)

Heat the oil in a pan. Once it's hot, add the semolina and toast till brown.
Add the sugar and mix till caramelized.
Add the milk/cream to give it a more creamy texture.
Serve warm with almonds/pistachio on top.

Baked Beetroot with Feta

This is a great appetizer - easy to make, healthy and delicious! I don't like beetroot normally, but I should be having them to increase my hemoglobin levels. I liked this dish well enough to eat a few pieces.

You'll need:
2-3 beetroots
Olive oil 3-4 tbsps
1tbsp cumin seeds
100 gms Feta cheese
Salt to taste

Peel and dice 2-3 beetroots. Put in an baking dish.
Drizzle 2 tbsp olive oil

In a saucepan, heat 1 tbsp olive oil. Once hot, add 1 tbsp cumin seeds and fry till they sizzle.
Pour this on top of the beets, season with salt, and bake at 10 deg C for 30 minutes.

Chop pieces of Feta cheese and mix with the beets. Bake for another 10 minutes.

Serve as a mix or combine with picks.

Masala Rice

Entering the kitchen in the summer, or worse, humid monsoons is not something I look forward to. I keep looking for one-dish meals that are quick and easy to make. This rice was a desperate effort to finish with my cooking in 10 minutes...and it worked.

I already had some cooked rice...but it takes just 10 minutes to make it in the microwave if it's not ready.

In a hot saucepan:
4 tbsp oil
1 tsp cumin
2-3 crushed garlic
1 large onion

Once the onion starts to brown slightly, add

1 large chopped tomato and let it cook.

Once the liquid from the tomato had been absorbed, add
1tbsp coriander powder
1 tbsp cumin powder
1 tbsp chilli powder

Cook this for 2 minutes, then add
1 cup of chopped mix vegetables (carrots, peas, beans, cauliflower)

Let it cook for another 3-4 minutes then add 2 cups of cooked rice and seasoning.
Cover and leave for 5 minutes.

Top with some chopped fresh coriander.

Crispy Skin Fish with Veggies & Garlic Rice

I usually don't like the skin on fish (or chicken). But grilled fish with a crispy skin looked very appetizing on TV. For a first try, I decided to keep it simple. This came out well.

For the fish:
2 halves of a filleted fish (with skin) - I used Rawas or Indian Salmon
Seasoning (salt/pepper)
Oil for grilling

Take some kitchen towels and dry out the fish - it might take 2 to 3 tries to get it completely dry. Make small slits on the skin.

Heat oil in a grilling pan. Add the seasoning to it. Wait till the oil is sizzling hot, then lay the fish skin-side down. Don't prod or turn it for 3 to 4 minutes. Cook for another 2 minutes on the other side and it is done!

Steamed Vegetables:
Broccoli
Snow peas
Baby corn
2 tbsp Light soy sauce

Steam the vegetables, top it up with the soy sauce.

Baked Potatoes:
Potatoes
Salt/pepper
Chilli flakes
1 tbsp Olive oil

Cut potatoes in wedges. In a bowl, toss it with the seasoning and bake it in an oven at 180 deg Celsius for about 40 minutes.

Garlic Rice:
2 cups cooked rice
2-3 cloves of garlic finely chopped
2 tbsp butter
Salt to taste

Add butter to a hot pan, put in the garlic. Just when it starts to brown, add the rice and salt.

Summer Salad

I had something similar at a restaurant and loved it, so tried to replicate it at home and it turned out quite well.
I love this salad because it makes me eat 2 things that I don't normally eat but I should beacuse they're healthy - beets and prunes.

Rinse out a bunch of lettuce leaves.
A good way to dry them is to take a few leaves and wrap it in a clean kitchen towel and shake. It's a longer process but better than eating a soggy salad, or buying a salad spinner that takes up space I don't have to spare.

Add:
1 boiled (or baked), and peeled beetroot
1 onion
1 large tomato (or a few cherry tomatoes)
1 large carrot (peeled)
2 cucumbers
5-6 chopped prunes 
6-8 pieces of Walnut (broken in halves)
4-5 olives

Dressing (pour just before serving):
2 tbsp Olive or Flax seed Oil
1 tbsp Balsamic vinegar
1 tbsp honey

Cheese:
Top with either Feta or Blue cheese

Shawarma

Just hummus with pita is a snack, hummus with some cottage cheese and veggies is a tasty meal that is easy to make.

Make a batch of hummus.

Meanwhile, marinate for an hour in the fridge (or overnight if you have the time):

250 gms of cottage cheese (or boneless chicken cubes)

2-3 tbsps of yogurt

1/2 tsp chilli powder

1/2 tsp cumin powder/roasted cumin

Salt/pepper to taste

Transfer this to a baking dish and slow roast it for an hour at 150 deg C, then at 200 deg C for 10-15 min so that the juices evaporate. But make sure to not burn the tops and keep tossing them every 5 minutes for the last 15 minutes.

For the salad:

1 beet: peeled, boiled and sliced

1 carrot, sliced

A few olives 

Start layering with the hummus at the bottom, then the salad, and top it up with the cottage cheese. You could even add some Greek yogurt to the base.

Serve with toasted Pita bread

Chocolate Mousse

This is the simplest thing you can make which tastes SO good!

All you need is
500 gm cream (room temperature)
250 gm chocolate (any kind - I prefer dark chocolate)

Melt the chocolate in the microwave (make sure to not burn it). It takes about 40-50 seconds for a large slab.
Whisk it lightly with a hand beater just to make sure there are no lumps. Add the cream in parts, making sure to blend it all in with the chocolate. If the cream is cold, it will solidify the chocolate on contact, making it lumpy.

Once both ingredients are incorporated, put it in the fridge for an hour or two. And that is IT.

For added flavourings, here are some additions you can make, either individually or in combinations:

1 tbsp coffee powder dissolved in 2 tbsp water at room temperature (add it while mixing the chocolate with cream)
1 tsp orange/lemon zest (added while mixing)
1 tbsp Cocoa powder (sift it over the mousse while serving, or add it with the mix for stronger flavour)
1/4 cup of grated chocolate (as garnish)
1 tsp mint essence (added while mixing)

Strawberry Muffins

It was just supposed to be plain berry muffins, but we topped it with some cream cheese icing, and baked it in a large muffin mold to make it into a great birthday surprise.

You need:
A cup of finely chopped, or mashed, strawberries (and some more nicely sliced ones for garnishing - optional)
2/3 cup sugar
1/3 cup butter
2 eggs
1 1/2 cups flour
1/2 tsp baking soda
Pinch of salt
1/2 tsp ground cinnamon

Cream the butter and sugar, then add the eggs and stir some more. Add the rest of the ingredients and mix well.

Line muffin tray and pour about 2 tbsps of batter in each cup.

Bake in a pre-heated oven at 180 deg C for about 15 minutes.
Cool on a wire rack for 5 minutes.

If you are using the cream cheese icing, let the muffin cool completely (30 min or so) before spreading it over.

Makes about 10 medium-sized muffins

Ginger Oatmeal Cookies

Oatmeal is not very appetizing on its own...but with a little help from butter and sugar, it magically transforms itself as the best thing to munch on in the mornings.

Dissolve 2 tbsp flax seed powder in 1/4 cup of warm water and keep aside.

In another bowl, mix together:
3/4 cup butter
1 cup sugar
1 egg

Now add the flax seed mix as well.

Also add,
1 tsp vanilla
1tbsp fresh grated ginger
1 tsp ground ginger
1/2 tsp ground cinnamon (optional)
1/4 tsp ground nutmeg (optional)
1/4 tsp ground star anise (optional)

Sieve into this mixture the following ingredients:
1 cup flour
1 tsp baking powder
Pinch of salt

Fold it in the wet mixture, then add 2 1/2 to 3 cups of oats and mix well.
Put this batter in the fridge for 2-3 hours.

Then, line a baking tray with paper, and put a spoonful of the batter on it. Make sure to keep a gap of 2 inches between dollops as the batter will spread when heated.

Bake for 15 minutes in an oven pre-heated at 180 deg C.

Cool on rack for 20 minutes before digging in.

Beetroot Risotto

I don't like beetroots very much, but they are very healthy so this is one way to have lots of it.

Slice the top/bottom of 4 beets, wrap in foil with some olive oil and salt, and bake at 200 deg C for 30-40 min.
Once done, peel off the skin and puree it in a blender. Keep aside.

In a saucepan, heat 2tbsps butter
Add in 3-4 chopped garlic
and 1 large onion chopped finely.
Saute till the onions are soft (not brown).

Add 1 cup of short-grain rice (arborio is not readily available so short-grains will release starch that will make it creamy) and continue to stir-fry.
Add 1 cup white wine and stir till it is absorbed.

Now add 1 cup of water (or chicken/vegetable stock) and stir till the water is absorbed. keep adding a cup of water and stirring till the rice is cooked. This helps bring out the starch that makes it creamy. If you don't have the patience, just add 2 cups of water and cover till rice is almost cooked, and stir like mad for the last few minutes. Then add the beet puree and mix well. Add salt/pepper to taste.

Add a good amount of grated Parmesan cheese in it, and also some on top while serving.

Veg Stew - Kerala Style

I had never had Kerala stew till my sister had ordered some the other day. I was hooked. It felt especially good since I was coming down with a cold. It is also very easy to make.

Heat 2 tbsp vegetable oil (or coconut oil if you can handle it) in a pan

When hot, add the following:
4-5 black-peppercorns
3 cloves
1 brown cardamom (badi elaichi)
A few curry leaves
2 green chillies, slit

Then add
1 cup chopped mix veg (carrots, green beans, cauliflower, peas) - I used some frozen mix veg

When the vegetables are tender, add
2 cups of coconut milk
1 stick of cinnamon
Salt to taste

Bring to boil. If you want the stew to be lighter in consistency, then add some water. To make it thicker, add some cashew paste.

Garnish with chopped coriander, and serve with appams (or steamed dosas).

Hummus

I love hummus, and it feels good to indulge because it is also very healthy.
We made this and had it with baked thins from the leftover pizza base dough.

For Tahini:

2 tbsb sesame seeds roasted lightly in an oven or on a pan (they shouldn't brown)
2 tbsp olive oil

For Hummus:
Tahini
2 cups boiled chickpeas (they should be soft enough to mash with your fingers)
3 cloves garlic
3-4 tbsp water left over from the boiled chickpeas
4-5 tbsp olive oil
Juice of 1/2 lemon
4-5 pieces of olives, sliced (optional)
1 tsp chilli powder
1 tsp cumin powder
Coriander/parsley to garnish

Blend the chickpeas, garlic, tahini, and the water...adding some more water if needed. The consistency should be of a smooth paste.
While serving, top with lemon juice, olive oil, olives, chilli, and top with the greens.

You could also use this as a dip for salad, spread for sandwiches, or pasta dressing.

Traditional Christmas Pudding

A little late to post this, but I had made a few of these over the holiday season and they were great!
The only detterant would be the time it takes to cook it.

Ingredients:
3-4 tbsp flour
Pinch of salt
1 tsp baking powder
1tbsp mixed spice (ground cinnamon, nutmeg, ginger, cloves)
2 eggs
100g dark muscovado sugar
100g butter or vegetable oil
A few toasted pecans
4-5 chopped dates
4-5 chopped prunes
10-15 currants
50g blanched almonds, flaked
Juice of half an orange (it worked well even with cranberry juice)
Zest of 1 orange
1 carrot (grated)
1 apple (peeled, cored, and grated)
2 slices crust-less white bread (not store-bought breadcrumbs. Take 2-3 day old white bread and if it isn't completely dry, then put them in the oven on low heat for 15-20 min taking care to not brown it. Then break them into coarse crumbs by hand.)
50ml Guinness (I used regular beer)
50ml Grand Marnier (I used brandy or rum)

Beat the sugar with butter/oil. Beat the eggs in a separate bowl and add to this.
In a separate bowl, sift the flour, salt, and baking powder. Add this and the rest of the ingredients to the butter/sugar and mix well. The consistency should be a little sloppy - not too dry (add alcohol/juice if it is) and not too runny (add some more flour if it is).

Pour the mix into a greased pudding bowl, cover it with a foil and tie it with string.

Ready the steaming vessel. Use something at its base to prop the pudding bowl so it doesn't stick to the base and burn. Pour in enough water so that it just comes up half way up the pudding bowl. Once the water is warm enough, put in the pudding bowl and cover.

This needs to cook for 6 hours (yes you read it right). This ensures that the flavours soak through all the ingredients. Keep topping up the water level in between. Don't let the water dry out or else the pudding will burn.

This can be made a week in advance and kept in the fridge. To reheat it, steaming is recommended (but I just zapped it in the microwave).

To serve (Optional):
Sprinkle the surface with 2 tbsp soft brown or caster sugar.
Pour 30 ml of brandy or rum and flambe it. It gives a nice toasty crust to it.

Homemade Pizzas

I made cheesy heart-shaped pizzas for Valentine's Day this year. Turned out quite good.
The dough didn't rise much for some reason, but it still was good - like thin crust, and not dry.

Base (makes three 10-12 inch bases):

Dissolve 1 tbsp of active dry yeast in a cup of warm water for 5 minutes.


Sift together:
500 gms of flour (for this, I used a mix of self-raising and whole wheat)
Pinch of salt

Add the yeast to the flour along with some more warm water to knead the flour.
Knead till soft.
Coat the ball of dough with some olive oil - just so it doesn't stick to the bowl and leave to prove for 2 hours.
(You could work on the toppings meanwhile).
After 2 hours, knead it again to remove the air bubbles.
Divide into 3-4 large parts, or 6 smaller ones.
You could roll it out on a floured surface or just stretch it to get the shape you want.
Place it on the floured baking tray and add the toppings.

Toppings:
Tomato sauce (I used store-bought pasta sauce. You could also use homemade sauce)
Veggies (mushrooms, par-boiled spinach, bell peppers, grilled aubergines)
Garnish (capers, olives)
Cooked meats/sausages are optional 
Herbs (chilli flakes, oregano, chives)
Cheese

Bake in the oven at 180 deg C on the lower rack or 25 minutes: the last 7-8 minutes with the heat on just the base.

Mulled Wine

I've always wanted to try mulled wine but was never in a place cold enough to warrant warm alcohol. So this year I decided that even if I have to switch on the AC to enjoy it, I will.

Merry Christmas!

This is what goes into it:
1 bottle red wine (Merlot)
100 gms caster sugar (or 1/2 cup honey)
1tsp dry ginger
1 tsp ground nutmeg
1 stick whole cinnamon
3 whole cloves
2 bay leaves
1 vanilla pod, halved
2 whole star anise
Zest of 1 orange
Zest of 1 lime
Juice of 1 orange
1/4 cup brandy (optional)

Put a 2 cups of wine in a saucepan over low heat and mix in all the ingredients. You may alter the amount of sugar/honey and even the spices as per your taste. Do not bring to a boil. Once the sugar has dissolved and the mixture is syrupy, add the rest of the wine and brandy (if using), and continue to heat on low for another 10 minutes. Filter and serve warm. It's like Christmas in a glass!