Tahini Cookies with Hazelnut & Chocolate

This is the 2nd recipe I've tried from The Big Book of Treats by Bombay's most well known pastry chef Pooja Dhingra.  I made one small change - I used hazelnuts instead of almonds because I didn't have any, and I added chocolate chips.

It doesn't get cold in Bombay, but I imagine this would be great for places that do get cold. It would go perfectly with a cup of hot chocolate.

You'll need:
1/2 cup butter, softened
1 1/4 cup castor sugar
2 2/3 cup flour (I used gluten free brown rice flour)
180 gm Tahini* 
2 tsp lemon juice
1/4 cup milk
100 gm hazelnuts (I used them whole but you could chop them up)
1/4 cup chocolate chips (another 1/2 cup if you plan to dip the cookies in chocolate)

*I had a store-bought bottle of it but if you can't find one, lightly roast white sesame seeds on a pan and once it's cool, blend it with 2 tbsp olive oil and 2 tbsp warm water till you get a smooth paste

Wash your hands before starting because you won't get this done with a spoon.

In a mixing bowl, mix the flour, butter, and sugar till the mixture is crumbly and looks like breadcrumbs.

Add the tahini and lemon juice and again mix well.

Add the milk and mix again till you get a pliable dough.

Finally, put in the hazelnuts and chocolate chips.

Roll the batter into golf-sized balls and then flatten it out about1/4 inch thick.

Place them on a greased baking tray and bake at 165 deg C for 15 minutes.

*For Convection Microwave - I baked at 170 deg C for 20 min on the convection setting

As soon as I took it out of the oven, I found the cookies to be very crumbly (could be because of the gluten free flour), but I gently lifted them onto a wire rack to cool and it set well as it cooled.

Usually I find that cookie recipes turn out to be too sweet for our liking so I reduce the sugar amount. So with this I used just 1 cup but found that I should've added the entire amount required because it wasn't sweet enough. So I dipped the bottom of the cookie in melted chocolate (melted in the microwave in 30 sec bursts) and kept it chocolate-side up till it set to add some sweetness to it. It worked!

Makes: 20 cookies

Peanut Butter and Banana Pancakes

This was such a wholesome and delicious breakfast that it almost made me wish I woke up earlier in the mornings to make it more often. Almost.

You'll need:
1 cup flour
1 tsp baking powder
Pinch of salt
1 cup buttermilk*
1/3 cup peanut butter* 
1 egg
1 tsp vanilla extract
Butter to cook
1 Banana
Chocolate chips (optional)
Maple syrup

For the buttermilk, instead of using the milk method, I just used half and half of thick yoghurt and water.
For the peanut butter, I used the crunchy variety, but I assume the creamy version would blend better.

Thinly slice the banana and keep aside.

In a bowl mix the peanut butter,  buttermilk, egg and vanilla till they're blended.

Sieve in the flour, baking powder, and salt.

Fold gently till the flour is mixed in well but don't over-mix - the batter should be a little lumpy.

Heat a small pan on medium flame, put in some butter to coat the bottom. Pour in a ladle of batter and gently spread it out.

While the bottom layer is cooking, top the pancake with some banana slices. You can choose to add the chocolate chips now or just top it up while serving.

Turn the pancake and cook for another minute.

Remove from heat and serve with syrup.

Makes: 4-5 pancakes

Cheddar Biscuits

I had these at Red Lobster and they were so delicious that I had to learn to make these at home.
I got a recipe which said use melted butter, but it turned out bread-y instead of biscuit-y. So cold butter, like in the making of pie crusts, is the way to go.

You'll need:
2 cups all-purpose flour*
1 cup buttermilk, cold
1/2 cup butter, cold
1 cup shredded Cheddar cheese, sharp/mature
1 tbsp baking powder
1tsp cayenne pepper
2 tsp garlic powder
Pinch of salt

*I resisted using wholewheat/regular flour because I was afraid they wouldn't rise in the oven.

In a bowl, mix the flour and butter till crumbly.

Fold in the rest of the ingredients gently, putting in the cheese at the very end.

Place tablespoon sized batter on greased baking tray.

Preheat the oven to 200 deg C and bake for 10 minutes.

Remove from oven and cool on wire rack.

For the topping:
1 tbsp melted butter
1 tsp garlic powder
1 tsp finely chopped coriander or oregano

Mix all the ingredients and brush over the biscuits while they're still hot.

Best served warm.

Makes: 12-15 biscuits

Dum Aaloo (Potato Curry)

I try to avoid potatoes in my everyday meals but that doesn't mean we don't love it. I found this recipe that is a great hit when you have people over. It goes well with pulao or rotis.

For the Masala:

1 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp coriander seeds (it has more flavour than the powder)
1/2 tsp cumin seeds
1 green cardamom, whole
1 tsp ground cinnamon
4 cloves
1/4 cup cashew nuts

Grind these together and keep aside.

You'll also need:
8 medium-sized potatoes boiled and peeled
1 onion, chopped

Paste of 1/4 inch ginger and 4 garlic pods

3/4 cup yoghurt
1 bay leaf
1 pinch asafoetida
1/4 cup cooking oil

Salt to taste

1/2 cup water

1/2 tbsp kasturi methi (dried fenugreek leaves)
Coriander leaves, chopped to garnish

Halve the potatoes if they are too big, and shallow fry them in a pan till lightly browned. Add some salt and keep aside.

In a large pan or wok, heat the oil and temper with the bay leaf and asafoetida. 

Then add the onions and stir fry. Once they start turning translucent, add the ginger and garlic.

Add the dry masala and cook for about a minute.

Add the yoghurt and mix well, stirring at all times.

Finally add the cooked potatoes, salt to taste, and the kasturi methi.

Add water and let it cook till the gravy is reduced to a desired consistency.

Serve hot garnished with fresh coriander leaves.

All Reds Soup

I was very sceptical of using beets in my regular tomato soup because I have tried it in a smoothie with a lot of other ingredients to mask it and still didn't like it much. But this soup came out delicious and full of healthy goodness.

This makes soup for 2 healthy servings.

You'll need
3-4 large tomatoes
2 medium carrots
1 beet
1 cup water/stock
1 tsp garlic
1 bay leaf
1 tbsp olive oil
1 tbsp butter
1 tsp crushed black pepper
1 tbsp roasted ground cumin
Salt to taste

Boil, purée, and strain the tomatoes, carrots, and beet. Add the water or stock for a soupy consistency.

In a saucepan, add the oil then the butter.

Once it's hot, add the crushed pepper, bay leaf, and garlic.

Add the purée and salt to taste. Add the roasted cumin powder and bring to boil.

Remove the bay leaf before serving it hot.

Mango Cheesecake

Even after eating mangoes to my heart's content during mango season, I keep a small container of purée in the freezer just in case it wasn't enough.

Also, I don't find plain gelatin here - only the flavoured variety. On my last trip abroad, I stocked up on Agar Agar which is a vegetarian option.

This recipe is easy but with some effort in presentation it looks like you've slaved over it for hours.

For the crust

15-20 McVities Ginger biscuits (you can use regular Digestive biscuits as well)

2 tbsp melted butter

Grind biscuits into crumbs in a food processor. I prefer it to be coarse without any big pieces. Add the butter into it and with your hands mix well. The crumbs should be evenly coated.

Line a 9-inch springform pan. I like this way of presentation better because you can remove the sides to reveal the perfectly set layers, without disturbing the base. You could also use a flat-bottom glass casserole but it's a little tricky to take out a clean slice of cake. If you have enough, you could use shot glasses and make individual servings as well.

Place the crumbs in the container of choice. Gently press down with your fingers or the back of a spoon for an even layer about 1/4 inch in thickness. Pat down the edges so they're smooth. Refrigerate for an hour.

For the filling

1 cup cream cheese

1/2 cup cream

1/2 cup mango purée

1 tbsp lemon juice

1/4 cup sugar (adjust according to taste)

2 tsp Agar Agar powder

1/2 cup water

If you have a hand whisk use that but since I had my blender out I used that instead. Mix in the cream cheese and cream and blend for 10 seconds. Add the mango purée, sugar, and lemon juice. Blend for another 10 seconds.

In a saucepan, boil the water. Add the agar agar powder and mix well till dissolved. Transfer the mango cream into the water and mix well. Pour into the container with the biscuit layer put it back in the fridge to set and cool for at least an hour or two.

When ready to serve, place the pan on a serving plate. With a knife just go around the edges to separate the cake. Remove the edge of the pan. Let the base remain. 

Options for the topping

Fresh mango slices

Sliced fruits like oranges, kiwi, pomegranate seeds, cherries, berries, apricots

Crumbs of honey-roasted nuts

Chocolate flakes

Edible flowers

I've used fresh nasturtium flowers. They have a mild mustard taste. That and the slight crunch of the stems went well with the soft cake.

Veggie Burgers with Beets and Carrots

I found another way I can include beets in my diet - apparently it tastes good to me when it is masked by several other flavours.

I usually use beans instead of potatoes in my burger but this recipe tastes better with potato. I also added eggs to keep it moist and to bind it well, but it can be skipped. If you feel it doesn't mould well without the egg - just add more potato.

This recipe made 10 medium-sized patties

You'll need
2-3 large potatoes, peeled and boiled
2 small beets, peeled and grated
2 medium carrots, peeled and grated
1/2 bowl of stringed beans, finely chopped 
2 eggs, whisked
1/2 cup breadcrumbs (I just used crushed bread sticks)
2-3 cloves crushed garlic
1 tbsp lemon juice (optional)
2-3 tbsp oil to cook
Seasoning

In an oven, grill the beets, carrots, and beans till soft. I used a convection microwave on grill setting and it took me 14 minutes - at the halfway mark I took out the plate to stir so that the top layer doesn't get too dry.

Mash the potatoes, add the grilled vegetables, eggs, garlic, half of the breadcrumbs, and the seasoning. I used white pepper and salt.

Divide these into palm-sized balls and flatten them with your hand to about 1/2 inch thickness.

Coat each patty with the breadcrumbs.

If you're grilling them on a pan, heat some oil and gently place the patty in. Cook each side for 2-3 minutes. Don't keep turning it.

If using a convection microwave oven, use a baking-safe flat tray and drizzle with some oil. Brush some oil on the top as well On the grill setting, grill for 8-10 minutes. Then take out the tray, flip the patties and if they seem too dry then drizzle some more oil. Cook for another 8-10 minutes till the it is golden-brown.

For the assembly
10 burger buns
10 leaves of lettuce
Slices of onions and tomato (or use caramelized onions)
Mustard sauce
Pesto
Cheese slices

If you don't mind soft buns then you can just assemble the burger like a sandwich. I prefer the buns toasted.

Slice the buns, and toast them on a pan. If using the grill, place the lower half of the bun facing up with a slice of cheese, and place the top half facing down. Grill for 3-4 minutes making sure they don't get too toasty or it'll break up when you eat.

You can use either pesto or mustard, or both on each side of the bread. Add in the other elements being careful not to overload.

Serve immediately. Don't keep it assembled too long or it'll get soggy.

Orange and Polenta Sponge Cake

This cake is soft, spongy, and has a little bit of a texture because of the polenta, making it a great cake to have with tea. I used less sugar but you could add more if you prefer things sugary sweet.

You'll need:

1 cup butter, melted

3/4 cup golden caster sugar

4 eggs

1 cup flour (I used Brown Rice flour, but regular flour would do as well)

1 cup finely ground polenta

2 tsp baking powder

Zest & Juice of 2 oranges (I used canned oranges, so used the syrup instead)

Orange slices for topping (optional)

Beat the butter and sugar till light.

Add eggs and mix well.

Sift in the flour and baking powder, then mix in the polenta.

Add the orange zest and juice at the end and make sure everything's incorporated well.

Put in a greased pan and into an oven preheated at 170 deg C. It takes about 40 minutes to cook.

It made 6 cupcakes and one 8-inch cake.

I used a convection microwave. On the convection setting, it took 20 minutes for the cupcakes to cook and 25 minutes for the cake. It has a nice toasty top and I preferred to eat it warm.

Once the cake cools, top it with orange segments

Grilled Polenta with Caramelised Onions & Stir-fried Mushrooms

The polenta cakes turned out to be very versatile. I'm looking forward to trying out some desserts with it. Meanwhile, I tried a different topping for the left overs I had from the previous post.

For the polenta recipe see previous post

For the caramelised onions
2 tbsp olive oil
2 red onions sliced thinly
2 tbsp balsamic vinegar
1 tbsp brown sugar

On medium heat, stir fry the onions till they start to brown. Add the vinegar and sugar and cook till all the liquids have absorbed. Remove from heat.

For the Mushroom topping:
A few sprigs of mint 
1 tbsp olive oil
1 cup mushrooms, chopped
1/2 cup red pepper chopped
2 tbsp of ginger, garlic and chilli paste (1/2 inch ginger, 2-3 garlic pods, and 1 red chilli)
Seasoning

In a pan, heat the oil and add the paste. Shortly after, add the mushroom and salt and let it cook for 2 minutes till all the liquids have been absorbed. Add the red peppers and cook for another 30 seconds. Remove from heat.

Assemble with the onions at the bottom, then the mushrooms, and top it with the mint.

Grilled Polenta Crostinis with Aubergines and Pepper

I've been holding on to a packet of polenta for a while now because I was wary of trying something new with the limited spare time I had the last few months. But I decided I shall finally inaugurate the packet and to my relief, found it the simplest thing to make. It's healthy and tastes delicious.

For the polenta:
1 cup polenta
5 cups water
1 tbsp salt
Few sprigs of rosemary
2 cloves garlic, crushed
1/3 cup Parmesan cheese
1-2 tbsp Oil to grill

In a large saucepan, bring water to a boil with the salt and stir in the polenta. Keep stirring till it's thoroughly mixed to prevent lumps. Add in the rosemary and garlic.

Turn the heat down to medium to low and let it cook for about 5 minutes. (The packets have their own cooking times and directions, but even though mine said cook for 30 minutes, it was done in 5)

Check to see if it's cooked - it should not be gritty. Remove from heat.

Add the cheese and spread it on to a 14-inch oiled/Teflon-coated baking tray. The thickness should be about 3/4 of an inch. Let it cool. It sets at room temperature in about 30-40 minutes. You could put it in the fridge to speed it up.

Once cool and set, cut into cubes (or any other shape you prefer). It makes about 20 squares and can be kept in the fridge for a few days to be used later.

Before serving, grill it on both sides with the oil till it turns slightly brown. Serve with toppings.

For the topping:
Red Pepper cut in rings
1 tsp oil
1 red onion diced
2 cloves of garlic
1 tsp chilli flakes
1 tbsp butter
1/2 cup of chopped aubergine or mushroom or zucchini
Seasoning
A few leaves of basil or coriander/parsley chopped finely

Grill the red pepper rings with the oil and set aside.

In a saucepan on medium heat, put in the butter and once it starts to melt, add the onions. Cook till soft.

Add the garlic and chilli flakes and cook for another 2 minutes making sure the onion browns but doesn't burn.

Add the vegetable of choice with the salt and pepper and keep on medium heat till it's cooked and the juices absorbed.

To assemble, place the polenta crostinis on a plate, put a single ring of red pepper on each. Fill the centre of the ring with the vegetables, and top it up with the chopped greens.

Bombay Bruschetta

This is a mix of a classic bruschetta and a Bombay sandwich. The chutney base can be made and stored for a few days so it's also a good quick breakfast option.

For the chutney:
1 bunch of coriander
1-2 green chillies
2-3 garlic cloves
Juice of 1 lemon
Seasoning
1/2 cup water

Wash and dry the coriander leaves properly. Mix all ingredients in a blender and add water according to desired consistency. It should not be too watery else it'll get the bread soggy.

For the assembly:
Bread (hard bread like ciabatta or baguette)
1 finely chopped tomato
1 finely chopped onion
1/2 cup finely chopped mint leaves (optional)
Seasoning
1 tbsp olive oil to drizzle

Mix the tomato, onion, and seasoning in a bowl. You can either add the oil to it now or drizzle on top after assembling the bruschetta.

On sliced bread, spread the chutney and top it up with the salad mix. Drizzle the olive oil and add crushed pepper on top.

Serve immediately.

Plum & Cherry Juice

The brilliant red of both the fruits are such a delight to see in the summers. Unfortunately though if they haven't ripened fully or are not as sweet, especially plums, they are difficult to enjoy.
I had a box of plums that were a little sour so I thought it better to make something I would enjoy out of it. If I had a de-seeder I might have baked something with it. But the seeds are difficult to remove without wasting a part of the fruit. So juicing was the best option. I added cherries for some extra flavour.

You'll need:
7-8 small plums
Handfull of cherries
4-5 tbsp sugar (according to taste)
Water to boil

Wash the fruits and remove the stems. Put them in a saucepan. Take enough water to just cover the fruits in the saucepan and add the sugar. Boil till the fruits are soft enough to remove the seeds.

Don't throw the water it was boiled in.

If it is easy to remove the skin then just remove it through a sieve and add the pulp to the water.
If the skin doesn't come off easily, especially for the cherries, then mix it in a blender and sieve it.

Once it cools down, put it in the fridge to chill. It will serve as a concentrate. Add some cold water in equal parts before serving.

Prawn Dill Masala

This is a quick and easy recipe for when you want to get out of the kitchen quick. It is not spicy as it looks - just adjust the levels of chilli powder to taste. It's a good summer eat.

You'll need:
1 large onion
250 gms prawns
3 cloves garlic
1 tsp turmeric
Salt to taste
1 large tomato
1 tsp grated ginger
1 tsp chilli powder
Juice of 1 lemon
Few sprigs of dill finely chopped
Oil

To temper:
2 tbsp oil
1 tsp cumin
1 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek seeds
A sprig of curry leaves
2 green chillies, split


In some oil, fry the onions and keep aside.
In the same pan, add some garlic to 1 tsp oil and stir fry the prawns for a minute. Add salt and turmeric. Keep aside.
Using the same pan again, add 2 tbsp oil and starting with cumin, add the tempering ingredients.
Once they start to splutter, add the tomatoes, chilli powder, and lime juice.
Stir fry for about a minute then add the prawns and onion. Add 2-3 tbsp water to let the prawn cook, and add salt to taste.
Garnish with chopped dill.
Serve hot with parathas or steamed rice.

Pesto Pea Soup

I had some freshly-shelled peas during the season and wanted to make the most of it, and just happened to watch a cooking show that shared this recipe. It is easy, yet delicious.

You'll need:
2-3 cups shelled peas (frozen would do as well, but I find fresh ones have a better taste)
*1 tbsp Pesto sauce
Vegetable stock (just enough to cover the peas while boiling. Water will also suffice if you don't have stock)
Seasoning
1 tbsp cream (optional)

*If you don't have pesto on hand, then just add these directly with the peas
2 cloves garlic
4-5 cashew nuts or walnuts
5-6 leaves of basil
2 tbsp olive oil

Boil the peas with some salt till they're soft, for around 5 minutes.
Put the peas along with the water used to boil it in a blender.
Add the pesto (or the pesto ingredients) and blend till it's smooth.
Do not put it through a sieve - the slight texture adds to the flavour.
Add more water or seasoning to preference.
Top it with some crushed black pepper or cream.

Roasted Potatoes

These are quick to prepare and easy to make with just a few ingredients.

You'll need:
500 gms potatoes 
2 carrots (cleaned and peeled)
A few sprigs of Rosemary or Sage
1 large Onion (peeled and cut in half)
3-4 cloves of Garlic
3-4 tbsp Olive oil
Seasoning

1. Par boil the potatoes (I put it in the microwave for about 5 minutes) - this apparently helps in absorption of flavours.
2. In a pan, heat the oil on high heat, add the garlic and herb of choice, quickly add the potatoes and carrots making sure they're coated in the oil. Season and remove from heat after 2 minutes.
3. Put everything in a baking pan and add the onion. Make sure the pan is big enough to hold the potatoes in a single layer. They shouldn't be on top of each other else, it will not roast properly.
4. Put in a pre-heated oven to 200 deg C for about 40 minutes. Serve hot

Cappuccino Cake

This cake was a gift and I even made a box to transport it. I overdid the icing I thought because of which diluted the coffee flavours. Apart from that, it came out soft and moist.

For the Cake:

1 cup butter, softened
1 1/3 cup light brown sugar
2 1/2 cups flour
*3 tsp baking soda
*1 tsp salt
4 eggs
1/2 cup hazelnuts, roughly chopped
3/4 cup strong coffee (3/4 cup hot water mixed with 2 tbsp instant coffee)
*If using self-raising flour then omit the baking soda and salt.

For the Filling:
3/4 cup softened cream cheese
2 tbsp icing sugar (sifted)
1 tsp cocoa powder (optional)
Fruits - berries or pitted cherries (optional)

For the Buttercream Frosting:
Check this post.

Cream the butter and sugar till it's creamy.
Add the eggs and beat for another minute or so.
Sift the dry ingredients in a separate bowl then add it to the batter.
Mix well, then add the hazelnuts.

Put in a greased 7 inch pan and bake for 30 min on 180 deg Celsius.

I have a small oven so I baked the whole batter together then sliced it in two after it cooled. For those with ovens that allow 2 tins, divide the batter in 2 pans (of the same size) and bake.

Remove from oven once it's cooked and let it cool completely. If you baked a single cake, slice it in 2 using a long serrated knife (start with the edges and move in towards the centre for a cleaner cut).
With a spoon, ladle in the coffee on the bottom layer of the cake evenly.

For the filling, mix all the ingredients (except the fruits) well and lather it on the bottom layer. Place the fruit pieces evenly and cover it up with the top half of the cake.

Let it cool for an hour in the fridge before putting on the icing, then cool again to let the icing set.

Tomato Juice

I love tomato juice - V8 is my favourite but it has way too much salt. I wanted to try for a healthier alternative at home. It tasted good, but it was a bit more effort for the small output (2 small glasses).

You'll need:
5-6 large tomatoes
4-5 celery stalks (no leaves)
salt/pepper to taste
1 tbsp sugar (if needed)

Wash the tomatoes thoroughly. Pour some boiling water on it so that the skins come off.
Boil the skinless tomatoes in 1 cup of water for about 5 minutes.

In a blender, put in the tomatoes and celery stalks and blend till smooth. Add some water if the consistency is too thick (but not the water the tomatoes were boiled in).

Sieve the paste and add water and seasoning to preference
and taste.

Infused Oils

Flavoured oils are great as dressing for salads or as dips for bread. It can also be used for regular cooking as you would use olive oil. This particular bottle was meant as a Christmas gift.

You'll need:

200 ml Olive oil 

4-5 Rosemary sprigs

1 tsp chilli flakes

The quantity is adjustable according to need. Extra vigin olive oil is not required since you'll be heating the oil. Just the regular olive oil would suffice.

Wash the rosemary sprigs and dry them completely (wait for a day if you have to). Any moisture in it will cause deterioration.

Pour the oil in a heavy-bottom saucepan and heat on the lowest heat setting. Add the rosemary sprigs and chilli flakes, and let it remain for around 10 minutes, then turn off the heat.

Once it is cool, pour in bottles. 

Take some of the rosemary sprigs and put it in the bottle. It will continue to add flavour and it looks good.

Refrigeration is recommended but not necessary. Just keep it in a cool place away from sunlight. Note that olive oil changes to semi-solid state when chilled so let it get to room temperature before using. If after a while you see any particles, or it starts to smell foul, discard it.

If you find that the oil has become cloudy, try re-heating it over low heat for 2 minutes. It should clear out.

Use it as:

- drizzle over salads or crostinis

- dip for dinner rolls along with some balsamic vinegar

- drizzle over cooked pasta or baked potatoes

Other possible combinations:

- Lemon zest (but remove lemon peel after heating - don't add it to the bottle)

- A mix of rosemary, sage and thyme

- Basil

- Dried chillies