#BeautifulFood

A year long journey of good food and Borosil.

Now hands up from all who have and adore their borosil vessels… I am sure there are thousands of hands up now. It’s not a company that was born yesterday. We all have thoroughly loved using their beakers in the chemistry labs, and its cookware’s in our kitchen labs! Today, as the last part of this participation in #BeautifulFood contest with MyBorosil.com and Indiblogger.in, I present to you a journey of my sprouting love with the ever glamourous borosil. Every picture below is close to my heart, clicked in vessels that I possess through half a decade long collection time. 

Oye Brinner with Sweet Potato Hash and Nestled Eggs!

Brinner- I love this concept! Pancakes and maple syrup is awesome at any time of the day and so is my recipe for fried egg and chunky hash. And throw in a fresh loaf of homemade bread, and it’s a meal made in heaven. Pair it with a glass of white chilled wine; and that would be a brinner to not forget.

Let me give you some reasons as to why I love brinner so much. Now, in the morning to get up and make hash is really painful. It takes a lot of time to prepare. So that’s never an easy fix when you want express breakfast, as you actually have been fasting for that long. For a brunch though it seems ideal. Plus a glass of wine that goes so well with this dish; is not an ideal breakfast drink. And a fresh loaf of bread is so difficult in the mornings. Can we even imagine baking fresh bread that early, for domestic eating! It’s an out of the world thought. So, the classic breakfast to be had on dinner time is such a wonderful idea to me.

Ingredients:

2-3 big sweet potatoes cut in small chunks

2 potatoes cut in small chunks

Dried thyme

Dried oregano

Salt

Pepper

Oil/butter

Red pepper flakes

Fresh Garlic crushed

1 big Onion chopped

4 eggs

To serve along with fresh loaf of bread and some tomato based marinara sauce or any other gravy.

Method:

In a skillet, heat some oil/butter with crushed garlic and pepper flakes. Till it reaches the desired temperature, get the 2 potatoes in a microwave-safe bowl, add some salt and a 1 inch of water; and microwave on high for 2 minutes. Give it a stir and microwave for a minute again.

After the garlic is lightly browned, add the onions and fry till golden.

Add dried herbs and fry for a few seconds. An important tip, always crush the dried herbs between your palms before adding it to your dish. This releases the flavour and helps the herbs break down!

Now tip in the cooked soft potatoes and on a high flame, get a bit of colour on them. Let them sit prettily on the hot skillet for at least 2 minutes before turning them. That way you will get that beautiful crisp and caramelised side.

Once the potatoes are cooked to your liking, it should be soft and easily crushed between fingers; make a bit of space in the skillet and crack open 4 eggs. Salt and pepper the eggs and put on a tight lid to finish cooking the eggs in steam.

It shouldn’t take more than 4 minutes for the whites to set, while yolk remains runny. Keep the flame of your stove at medium low and cook it on a steady heat.

Enjoy with a fresh loaf of bread and some tomato based curry/sauce! Cheers!!

Nutella Mugsy!!!

The new fad of 1 minute mug cakes has hit us since long! But I delayed this post as much as I could. It’s not really my kind of thing to make mug cake for myself and eat. It’s so highly addictive!! And there is nothing stopping you from making these if you have the required ingredients at hand. But now with Ansh, work and full time cooking, my outlook to see these amazing marvels of science changed. If someone came to meet Ansh, I know I can whip up a dessert for them to have in a minute. And the texture of this little mug delicacy was very close to a cake pudding that I absolutely love!

While making this cake, I didn’t really care so much for the amounts of the ingredients used. It’s entirely up to you! If you want it fudgy, add more nutella. If you want it cakey, add a bit of flour. If you want it pudding-y, then follow the recipe I am giving out here. I love my mug cake to be more like a pudding. The smooth texture keeps it very nice and enjoyably edible even after it cools down, unlike other microwave cakes. 

Ingredients:

3 spoonfuls of Nutella

1 spoonful milk

1 egg

A big pinch of coffee

Method:

Combine the nutella and milk in a microwavable ceramic cup, and microwave the 2 on high for 15 secs.

Once the nutella melts, whisk the milk and nutella vigorously to cool it down, while fluffing the mix up.

Then add the egg, again stir it off nicely to make a nice chocolaty mix. Add the coffee and mix well.

Now microwave on high (900 watt) for a minute and 10 seconds! The cake would rise up madly and then flop down after cooling, quite like a soufle. It will remain gooey and chocolaty inside, while the top of the cake sets well. It’s almost like a wonderful mix of molten lava cake and a brownie.

Cheers!


The same post could also be found here. 

Media Coverage!

We got Covered yet again, twice last week!! 

First in The Statesman- Unconventional route

To Read the article: http://www.thestatesman.net/news/39272-unconventional-route.html?page=2


Second in the Mid day: 

Ilish Bhanpe Recipe 

Monterey Jack Cracked up with Jalapenos!!

“Monterey Jack” sounds so regal, aint it?? The name caught my eye and I had to buy a pack of it. I am not too much of a cheese geek, but I had heard of Pepper Jack before and thought maybe it’s a cousin from the same family. It wasn’t hot or spicy, neither was it too strong in flavour. It is perfectly mellow, soft cheese to cook with or have on hot toast or crackers. The Go Cheese Company, (an enterprise of Govardhan, from the stables of Parag Milk and Foods Pvt Ltd) use fresh cow’s milk to churn out these delicious ranges of cheeses, which sits pretty with a rounded full flavour, while keeps it mellow enough to suit Indian tastes. Confused?? Try them and you will know what I meant!!

In my last post, a patron complained that their city in eastern India doesn’t carry Govardhan products. I have passed on the information to the company and am hoping they will take action pretty soon. Making good products isn’t half the job done; distributing it takes the cake completely. I have been assured that they will look into it and start work on it sooner than later! In the mean while, please stay clear from the stacks of processed cheese in your super market or Kirana Store. Processed cheese is laden with chemicals and is completely artificial, so try and avoid it to the max possible. There is nothing worse than giving synthetic chemicals to your body, to digest. So choose wisely and stay well!!

These Monterey Jack biscuits topped with jalapenos are a complete delight with a hot cup of tea. I have used healthier whole-wheat flour and have seasoned and flavoured the dough, rather than topping it. Feel free to experiment this recipe with other kinds of cheeses and herbs! These biscuits tastes the best when eaten warm from the oven. If you need to store these for a couple of days, put it in an air tight zip-lock bag/jar. If the crackers loose their crunch, warm in the microwave for 30 seconds at 900 watts, to crunch it up quickly before serving!

Ingredients:

1 pack of Monterey Jack Go cheese, grated (about 1½ cups)  
2 tbsp olive oil (any normal olive oil will do, no need to put in expensive extra virgin)
¾ cup whole wheat flour
¼ tsp fresh garlic paste
Salt & Pepper to taste

¼ tsp of dried herb of your choice, I used thyme

A few round pieces of pickled Jalapeno to top (optional)
Milk to brush (optional)

Method: 

Put all these ingredients in a mixing bowl and combine well to make soft, but not sticky dough.  Shape it into a ball, cover in a cling wrap and refrigerate for half an hour.

Now roll it into a 3 mm – 1/8 inch thick sheet and cut out whatever shapes you like.  I used my cookie cutter to make cute little squares. 

Puncture them in the centre with a fork to prevent them from puffing up in the oven.  Put them on a baking tray covered with baking paper and bake those in a pre heated oven at 200°C for 12 to 15 minutes, till its golden on top and crunchy.

To give these a bit of visual twist and added flavour, I brushed my cookies with milk (or a beaten egg) and topped them with a piece of pickled jalapenos. The tangy hot flavour of the jalapenos was a great contrast to smoky depth of the cheese.

Cheers!!

My Rustic self: Baked Apples!!

It feels so funny when I hear that earlier desserts were sweetened with tons of dry fruits, because sugar was a luxury product; while dried fruit wasn’t. Now the tables have turned once again. We as consumers are going towards the healthier dried fruits, condemning sugar to be the white devil. We are increasingly looking out for options to incorporate fresh unrefined ingredients. And that quest has taken me back to that era, which boasted of fresh, simple and rustic farm food.

I don’t in any way mean to degrade sugar into the category of enemy food. It is an important part of our being, but it’s not meant for every meal. Using it to the minimum and trying to replace refined white sugar with a healthier natural option like honey or jaggery or brown sugar is a good way forward. Plus, the tropical fruits we consume daily have a healthy dose of fructose. Given our increasingly sedentary lifestyle, we don’t need anything in addition to that for our well being.

This recipe is about my journey to find that perfect balance of sweetness from fresh and dried fruits, to make an enviably rustic dessert, with a twist. It is my Baked Apples with Fig and Cinnamon, served with sweetened thick yoghurt dressing!!

Ingredients:

2 large apples (try using the juicy pink variety, commonly known as Chinese apples)

3 dried figs

1 tsp of cinnamon (I love lots of cinnamon with apples, but if you don’t like the flavour so much, then adjust it accordingly)

1 ½ tbsp of chopped walnuts

1 tsp honey

½ cup hung curd

Some oil to brush the cooking dish

Method:

Cut the top side of apples like a cap and set it aside.

Core the apples and remove the seed from the centre. Try not to pierce through the flesh while doing so.

Now in a small bowl, chop the figs and combine it with walnuts and cinnamon.

Let the apples stand straight out on an oiled microwaveable glass bowl and stuff the centre with the fig mixture. Shove in as much of the filling, as possible. Make a clean horizontal skin deep slash around the apple, to stop the skin from wrinkling in the heat.

Now place the caps on top of the apples and microwave it on high (600-700 watts) for 5 minutes, till a butter knife goes in without any resistance. Cook these apples till tender.

For the hung curd dressing, whisk the hung curd with a bit of cinnamon, salt and honey, till u get a creamy texture. In an optional step, add some roasted walnuts to the dressing for an additional crunch.

Serve the dressing on the side with the baked apples.

As promised, a fresh, simple and rustic express-dessert. Cheers!!

Re-ilish-ed!!! The tale of relishing Hilsa..

Indian Shad, Hilsa or Ilish, Bangladesh’s national fish is a pride for any bong ever born. From the Pride that a Kaku (uncle) feels when he walks past the envious stares of his neighbours and mates, with a big ilish tail peeking through his fish-carrying-bag; to the pride of a Kakima’s (aunty’s) fish filleting skills with a sharp iron cutting device (Boti); its pride all the way!!! And the best of it all has to be, when their young child starts eating the fish, without the fine bones stuck to his throat. I remember when I did that, and till date my dad looks at me with pride in his eyes!! :-P

Enough of jibber-jabber about bongs, now to the fish in question; ‘Ilish’. A perfectly cooked piece of ilish is ideally soft, flaky and full of flavour. I prefer making steamed ilish in a mustard sauce (Ilish Bhanpe) over and over. It tastes the best when the fish is freshest. The flavour of this flaky white fish lies in the numerous tiny bones all around its body, which makes eating this fish a skill that bongs have mastered. Ilish is an acquired taste, but trust me, when u do acquire the taste, you wont be able to let it go... 
This is my simple recipe for a fresh plate of steamed rice served with Ilish Bhanpe!

Ingredients: 

2 heaped tbsp Mustard Paste (I use yellow variety of mustard to make the paste, as I love the zing it gets along with it. You may use the simple black ones, also known as 'rye'.)

2 tsp Tender coconut paste (the creamy part of a tender coconut)

4 slit green chillies

Turmeric to taste

Salt to taste

2 tbsp dark mustard oil

¼ cup water (or less, depends on the thickness of curry you want.)

4 steak type pieces of Hilsa/Ilish

Method: 

In 1/8 cup of water, mix together mustard & coconut paste, salt and turmeric.

Smear each piece of fish in this paste till well covered on all sides. Keep it to marinate in this mix for 10 mins.

After 10 mins, depending on the amount of curry you want, add in some water, the mustard oil and chilies; and cover it tightly with cling film or a lid. If using a cling film, do not forget to poke several holes with fork for the air to pass while cooking.  

Now microwave the fish on high for 3 minutes. After giving it a bit of a stir, microwave again for 2 minutes, till the flesh of the fish is white, flaky and well cooked. Depending on the size of each piece and the amount of water you add, cooking time will vary. 

For me 5 minutes at 900 watts always gives out the best results.

    Cheers!!

The Perfect box of food to carry around!!

Whether its a potluck, or a lunch to pack for a loved one, making a tiffin-box is a tricky subject. But thanks to our fast Microwave Express Recipes, now making a lunch box is minutes away!!

Yummy Dhokla for the savoury Taste-Buds!

&

Gooey soft Chocolate Brownies!

Ooey-Gooey Chocolate Brownies, the Express way...

I cannot even begin to tell you how much I love a perfect piece of walnut brownie. I think I became a chocolatier just because I cannot resist the combination of chocolate, walnuts and flour together. And so, this happens to be the most addictive fast recipe that I can ever share with you.

To continue with my microwaving ventures, this recipe is the pride of my eye. As brownies are great even cold or at room temperature, it is the best gift to carry to a party, potluck or to a heart broken friend’s place. And just imagine how much cheaper this would be to the extremely expensive pastries that u normally take to these places. This recipe is quick, it takes less than 20 minutes from start to finish, and yet quite dangerous; you will not be able to stop munching on these lovelies!!

Ingredients:

100 gms Gourmet Chocolate Dark from Antara Chocolates company (approximately 6 ½ pieces)

2 eggs

4 tbsp veg oil

A pinch of salt

6 tbsp brown sugar

1 tsp coffee (it’s not enough to make a mocha cake, but coffee just does something to the chocolate that it tastes much better.)

¼ cup roasted walnuts

6 tbsp flour

Method:

Yes guys, a brownie is made with real chocolates. This is the secret ingredient that gives that gooey texture and an immensely tasty chocolate flavour that we all love and adore!! But when working with chocolate, be very careful as chocolates can catch and burn easily. To melt the dark chocolate, either grate or break them into small pieces, and microwave for 15 seconds at a time. After every 15 seconds, swirl the chocolate around, till you get lump free and shiny melted chocolate. 100gms of our chocolate should take about 30-45 seconds to melt perfectly. The time will vary according to the temperature of the chocolate pieces and the microwave wattage. Once melted, keep it aside to cool a bit, while you work with the other ingredients.

In a mixing bowl, cream together the eggs and sugar till it’s nicely combined. As this recipe doesn't use a rising agent like soda or baking powder, whisking of eggs is very important and has to be done vigorously.

Now combine oil, salt and coffee in the creamed sugar and eggs mix, before adding in the cooled melted chocolate. Be very-very quick while mixing the warm chocolate in eggs making sure that the temperature of the chocolate does not cook the eggs. Mixing the chocolate little at a time, while constantly whisking it; helps the most. 

Combine the nuts and the flour, and mix it well in the batter (till u can’t see any dry flour left). Out of experience, I have noticed that if you mix flour to the nuts before adding it to your cake batter, the nuts tend to distribute evenly throughout the cake, without settling in the bottom.

Put the batter on a greased brownie pan and microwave it on high for 3 minutes. Perform the toothpick test to assure that the cake is cooked through. Deliciously addictive brownies ready in minutes...

Cheers!!

Fast, Furious and Simple Sandwiched Dhokla

Recently I got asked a wonderfully pertinent question by my friend who is starting off her culinary life; “what kitchen gadget should I invest in, the first.” Spat came my reply, a good convection cum microwave oven; microwave for fast heating, while the convection part is for baking cakes and roasting chickens. I cannot even begin to emphasize on how important these technologies are, and it’s foolish to buy an oven which doesn't boast either of them.

An Indian kitchen uses a microwave the most. Since my childhood, I have seen my parent’s microwave used exactly twice a day, every day. Maybe that precision is what keeping that microwave alive and kicking till today. They still believe it’s the way to re-heat food, including my mom’s favourite rosogullas. But not something u cook a dish in. So I thought I will share in a few quick recipes that anyone can make in a hurry and serve it with élan!! It’s one of my go to recipes whenever I have unannounced guests over.. I have some million different ways to serve it. But this happens to be the best amongst all.

Inspired greatly by our favourite Indian snack item; Dhokla, this is my version to make this fast, furious and simple Sandwiched Dhokla!!

Ingredients:

Dhokla;

1.        1 cup chickpea flour
2.        2tsp salt
3.        ½ tsp garlic paste
4.        2 tsp ginger paste
5.        2tsp oil
6.        2 tsp eno (1+1)
7.        1 cup of water (1/2+1/2)
8.        A sugar solution made with ¼ cup water and 2 tbsp sugar

Tempering spices;

1.       3-4 slit green chillies
2.       Some oil for tempering
3.       1 tsp each of whole jeera (cumin) and rye (mustard)

Filling;

1.      Paneer slices
2.      Fresh herbed Green chutney

Method:

Take two bowls and divide equally the first five ingredients between them.

In half a cup of water, mix one tsp of eno. Quickly incorporate the bubbly mix in one of the prepared bowls and mix well, without deflating the bumbles while no lumps remain.

Now pour the mix in a microwaveable dish and microwave on high for a minute. What we are looking at is a firm surface on top to contain the paneer slices, but it should not be all cooked through.

Once your pan is out of the microwave, dip the paneer pieces (both sides) in herbed Green chutney and place it on the half cooked dhokla in the pan.

Now make the bubbly mix with the second prepared bowl and pour it on top to cover.

Transfer it into the microwave and cook it for about 5 minutes. It should look firm and cooked through in the centre. You can use the famous tooth pick test to ensure that the Dhokla is all cooked through.

Cut it neatly in squares while you heat oil for tempering. Pour in the tempering spices and let it sizzle for a minute or two in oil.

Once it stops spurting substantially, pour the hot tempered spices along with the oil on top of the prepared, resting dhoklas.

Let the dhokla soak up the sugar solution, by spooning on spoonfuls of the solution all over its surface. This step will moisten the savoury sponge and impart a fuller-all rounded taste on your palette.

This is a nice, easy and a never fail recipe which provides a wonderfully quick twist to our favourite snack of all times!!

Cheers!!