The Perfect Summer's Sandwich

We all look forward to Summers. The Mangoes (yum!), Pool Parties, Holidays, Ice Creams, Golas - everything becomes better with Sunshine it seems! On a warm Summer's day, it's often best to stay away from spicy curries and biryanis. A light meal is perfect for Summer and it helps our bodies to stay cool, calm and feel energetic. Here's what I love making and serving during Summer - The Perfect Summer's Sandwich. It's packed with goodness of Vegetables & Sprouts and makes up for a fantastic Lunch with a bowl of Soup or just a nice light Dinner.

A perfect balance of textures, flavours and colours - this is a visual treat and culinary delight of a Sandwich!

Ingredients (for 2 Sandwiches):

• 4 slices of Bread - preferably multi-grain - lightly toasted.
• 1 Avocado - scooped and sliced.
• 1 Tomato - sliced.
• 1 Cup of Alfalfa Sprouts (or any sprouts if you don't have them handy).
• Few Black Olives - Sliced.
• 2 Cloves of Garlic, Minced.
• Few leaves of crisp Lettuce.
• Olive oil & Mustard, Salt & Pepper to Taste.

Everything Fresh, Everything Simple!

Recipe:

• As is with any good sandwich, it's all about the assembly - so get creative and bring in nice visual and proportional balance of things.
• Apply Olive oil to bread and smear it with minced garlic and mustard.
• Begin layering Lettuce, Tomatoes, Olives and Avocado. Season with Salt and Pepper.
• Top off with a nice, hearty heapful of Alfalfa sprouts and close the sandwich.
• Slice in half and Serve!

Tip: Try adding Hummus to this sandwich, it goes really well! A healthy sprinkling of Toasted Sesame Seeds will take this dish to next level!

Idi-Appam - Rice String Hoppers

By now it may be quite evident that I love south-Indian fare! Surprisingly, not too long ago I tried Idi-appam for the first time and it was an Eureka moment for me! These soft, mushy, warm, light, fluffy little hoppers left me speechless and wanting for more. I knew I had to give them a try. I knew I would get them right. And I did! Indeed!!!

A Feast for your Eyes and a Delight for your taste-buds! Gorgeous Idi-appams with Stew and Chutney.

Ingredients (makes about 20 delicious little hoppers!):

• 250 Grams Rice Flour
• 100-125 Ml of Water
• Salt to taste
• 1-2 Spoons of Coconut Oil for Kneading
• Grated Coconut for Garnish - optional

Step-by-Step we make it happen! A very easy, delicious recipe for Idi-appams!

Preparation:

• In a large Pot, boil water with salt.
• Take the water off the heat and add Rice Flour in 3 parts, mixing gently ensuring no lumps are formed. Take care while doing this since the water will be really hot.
• Once all the flour is incorporated - add more flour if desired to get the consistency of bread-like dough. Keep stirring all the while with a whisk or a spoon. Cover with a lid and let the hot dough steam all inside for 15 mins.
• Once cooled, wet your hands with some Coconut oil and knead the beautiful, milky-white dough for 5 minutes until its smooth and feels well-binded and slightly elastic.
• Take your Chakli Press or Idi Appam Press Mould (with appropriate thin hole sieve) and oil the insides with coconut oil. Fill it thoroughly with the dough and seal well.
• These are best steamed in an Idli tray. Take a Idli tray and oil mildly (optional). Carefully and gently begin pressing the Idi Appam press in clockwise motion ensuring consistent contents in each idli mold. This may take a bit of practice but it's very easy - I got it right the very first time!!
• Add a pinchful of grated fresh coconut as garnish and steam them in pressure cooker (without the whistle) for 12-15 minutes.
• Once done, scoop them out gently and serve piping hot with Chutney(s) and Nice and Spicy Bowl of Vegetable Coconut Stew (coming soon!!).
• Don't keep a count of how many of these gorgeous little things you gulp - the best things in life aren't worth keeping a tab of! Enjoy with family and friends!

Tip: You can make Idi-Appams of a variety of flours like Raagi, whole Wheat, etc - they all taste uniquely delicious and are light to eat and digest.

Countryside Vegetable Soup!

A photograph very close to my heart!

I'm a big fan of soups. I find them comforting and filling. This one soup is something I make often on Sundays and everyone loves it. The whole idea is to assemble a quick soup which is delicious, filling and healthy! I dont follow a lot of rules but ensure that the soup is thick and full of chunky bits. Try this one!

Ingredients:

• Assorted Vegetables for Soup - I used 1 whole Cauliflower, 2 Tomatoes, 4 Carrots, and 1/2 Cup of Sweet Corn. Feel free to adjust things according to availability!
• Assorted Vegetables for Chunks - Broccoli, Corn and Carrot - boiled and cut into bite sized cubes - 1 cup.
• 10-12 Leaves of Sweet Basil.
• 6 Cloves of Garlic.
• 2-3 Table Spoons of Milk.
• Salt and Pepper to Taste.

Preparation:

• Wash and chop your veggies thoroughly. I didn't peel veggies but if you are - then peel them AFTER washing. Although I dont recommend since it takes away a lot of taste and nutrients.
• Heat 2 table spoons of Olive Oil in a deep pan and Toss the Garlic - saute for 30 seconds and then add all the vegetables and basil.
• Once evenly coated in oil - add the Milk and 1 cup of water (or vegetable stock, if you have some).
• Season with Salt and Pepper. Cover the pan and bring it to a boil. 
• After about 15 mins - everything will be tender and well cooked.
• Remove the Vegetables and blend them into a fine soup into your Blender, while still hot. Remember to cover top of blender with a towel and dont use naked hands or the steam may hurt you.
• Strain the fine pureed soup in a mesh (not too thin) and put it back into the Pan.
• Add some water to adjust to your consistency and bring it to a nice boil. Add the boiled, chunky veggies (Broccoli, corn & carrot) and serve warm with a leaf of basil on top as a wonderful garnish.

Tip: Always serve a nice slice of toasted bread (and rub some garlic on it!) with your soup. A drizzle of olive oil adds love to any soup! :-)

Methi, Mutter, Malai - Classic Indian Delight!

Methi, Mutter, Malai - A classic Indian vegetarian preparation. It's fragrant, it's delicious and it looks gorgeous. It's a ROYAL, Indulgent Curry for Kings! Go make it, Queens!

Gorgeous and Green - You're going to lick your fingers, literally!

Ingredients (4 servings):

• Methi / Fenugreek Leaves, chopped - 3 Cups
• Fresh Green Peas, shelled - 1 Cup.
• Fresh Cream - 1 Cup.
• Cashews - 1 Cup.
• Green Chillies, chopped - 2.
• Garlic, minced - 5-6 cloves.

Methi, Mutter, Malai - A classic, royal Indian delight!

Preparation:

• Wash the Methi leaves thoroughly before chopping them, not after chopping them. You dont want the nutrients go get washed away. Once washed, pat dry gently and chop. 
• Make a thick, coarse paste of Cashews and Cream. We want nice and small bits of Cashews - they really pack a punch!
• Heat Ghee (sorry, but this is one recipe where oil doesn't work) and saute Garlic, Chillies and 1 Tea Spoon of Jeera (cumin seeds) till Garlic browns.
• Add Green Peas and saute gently for 1 minute. Then add Methi leaves and keep sautéing gently till everything blends well. 
• Add Salt to taste. Keep cooking for 4-5 minutes until Methi really mellows down.
• Add the gorgeous cashew-cream paste and blend well. Cook for 1-2 minutes more.
• Serve hot with Rotis and Enjoy!!

Tip: Enjoy this with hot phulka roti or naan. But personally, this goes BEST with Jowar rotis!

Bagel-wich - A snack in a snap!

Perhaps one of the most under-rated breads is the humble Bagel. The bagel has traveled through centuries, cultures, histories and generations -- and yet never lost it's simplicity. The chewy, soft and just-about-perfect softness make it unique.

The most popular way of enjoying a bagel is to slice it in half, warm it and spoon over some cream cheese and eat. While it works for me, sometimes I do find myself running out of time or just wanting to add little more zing to it. Thats when the bagel-wich comes to play.

Yes you guessed it right, it's a Bagel Sandwich! Simple, fast, delicious and filling. You can't ask for a better recipe than this to curb the hunger pangs when the clock's ticking!

There's few thing you can't ever go wrong with. Bagel-wich is one!

Ingredients (for 2):

• 2 Bagels (I love Sesame ones)
• 1 Cucumber - peeled, sliced
• 1 Tomato - sliced
• Olives - 1/2 Cup, chopped
• Lettuce - About 1 cup, coarsely chopped. I used Iceberg lettuce.
• Cream Cheese - about 1 Table Spoon per bagel. More the merrier. Yay!
• Pepper / Herbs to season (Dried Basil / Thyme or Oregano - all go good)

Fresh Bagels from Moshe's, Cream Cheese & Assorted Veggies - New best friends!

Recipe:

• Slice your bagels carefully in half, mid-way horizontally and toast / heat them until slightly brown.
• Spoon over the Cream Cheese on both slices. 
• Assemble the Sandwich:Lettuce, Cucumbers, Tomatoes, Olives and Season with Pepper / Herbs.
• Slice in half if you find it convenient.
• Make it fresh and serve it warm. Enjoy!

To Quote: A bagel is a doughnut with the sin removed. ~George Rosenbaum

Daal Palak - Lentils with Spinach and Spices!

The Humble Daal Palak - you can never go wrong with this!

Daal. It completes and complements every meal. Accompanied with Roti / Rice - it's a perfect side dish for every age and appetite. Quite often, I've found myself ordering a simple bowl of Daal with Naan, and it always cheers me up! Not a lot of people agree with Daal as a main-course dish -- and that's what I've tried to address with this recipe. With Spinach, Tomato, Onion and right amount of spices, this is a recipe sure to to delight everyone! Do try it!

Ingredients (for 4 Servings):

• 2 Cups (approx 150 grams) of Toor Daal (Split Pigeon Peas)
• 1 Cup finely chopped Spinach
• 1 Tomato finely chopped
• 1 Large Onion finely chopped
• 1 Table Spoon Ginger Garlic paste
• 3-4 Green Chillies, finely chopped
• For Tempering: Cumin Seeds, Asafoetida, Turmeric Powder - 1/2 Tea Spoon EACH, Curry Patta (3-4 leaves).
• Oil / Salt (to taste).

Spinach, Tomatoes, Onions and Chillies - It's a perfect tango for tongue!

Preparation:

• Cook the Daal with 2 cups of water in Cooker, till tender. Lightly whisk it after done.
• Heat oil in a pan and temper with Cumin Seeds, Ginger Garlic Paste, Green Chillies and Curry Patta.
• Add onion, asafoetida and turmeric powder. Saute till onions are slightly brown.
• Add tomatoes, spinach and cook till tender (approx 2 mins). Remember to stir often, we don't want blackened spinach!
• Add Daal and stir well. Season with Salt to taste.
• Simmer for 5-7 minutes until everything has cooked well and you have a nice, hearty consistency.
• Serve hot with a Fulka or Rice! 

Ps: Licking fingers after eating this Daal is optional, but highly recommended!!

Spicy Thai Red Vegetable Curry!

I made Thai Red Curry Paste and then I made Thai Red Curry with all the exotic vegetables I had on board - plus to add to fun, Jasmine Rice! Here comes the family favourite:

Fragrant, Spicy, Hearty - Spicy Thai Red Vegetable Curry!

Ingredients (serves 3-4):

4 Heaped Spoons of Thai Red Curry Paste (or more, if you like it HOT!).
3 Cups of Thick Coconut Milk
2-3 Cups of Assorted Vegetables - I used peppers, broccoli, carrots, zucchini, baby corn.
1/2 Cup Diced Tofu.
4-5 Kaffir Lime Leaves
4-5 Thai Basil Leaves
1 Stalk of Thai Lemongrass - chopped
4 Table Spoons of Oil (preferably coconut or sesame oil - gives a nice flavour)
Salt to taste.

It's all worth the effort!

Preparation:

• Heat oil in a deep pan. Add Thai Red Curry Paste and fry the paste well.
• Stir in Half Cup of Water and Coconut Milk.
• Add all the herbs - lemongrass, basil and kaffir lime. Stir gently. Let the flavours blend.
• Add the veggies, tofu and let them cook - stirring occassionally for 4-5 minutes max until you have nice thick consistency of curry.
• Season with salt and serve with hot steamed rice!

Buddha's Feast from Siam!

Tip: For Jasmine Rice - I simply boiled my rice with flakes of Jasmine Tea and removed them once done. I used regular rice -- still worked for me!

Pesto Pasta!

Whats next best to Pesto? Marry it with some fresh veggies and pasta! Presenting *drumroll* - my simple, hearty Pesto Pasta!

Hearty, Wholesome and Delicious - Pesto Pasta!

Ingredients (for 2):

5 Heaped Table Spoons of Pesto
2 Fistfuls or Cups of Pasta - I've used Fusilli in here.
2 Cups of Assorted Veggies: I've used Yellow Pepper, Baby Corn, Boiled Sweet Corn, Mushrooms (more mushrooms are merrier!).
Tip: Avoid using onion / tomato - they tend to undermine the flavour of Pesto.

The works of a simple, timeless classic recipe.

Recipe:

• Heat 2 table spoons of Olive Oil with 2 table spoons of Butter. Butter is must - gives a nice buttery flavour and your veggies taste yum!
• Add your veggies one by one and stir well. Add mushrooms in the end because they cook fast. I did peppers first, followed by baby corn, mushrooms and pre-boiled sweet corn. Add some oregano and season with salt / pepper to taste.
• Cook for 4-5 mins till veggies are tender. Add pesto and stir well gently till the veggies and pesto are well mixed.
• Pre-boil pasta till it's Al-dente. Do not boil pasta with salt.
• Mix pasta gently with the pesto / veggies. 
• Don't cook pasta - simply put the flame off, stir well and cover lid for 2-3 mins to ensure the steam and flavour stays in.
• Serve warm, with a slice of fresh bread and some cheese on top (cheese is optional, I don't recommend it).

A glass of white vino goes incredibly well with Pesto Pasta.   
Mangia che ti passa (Eat and it will be over, you'll feel better)!

Comfort Food: Tomato Rice!

Tomato Rice - Easiest thing to make since Tea!

Ingredients:

3 Cups Cooked Indian Basmati Rice

3 Ripe Tomatoes - Chopped

1 Onion - Diced

1 Carrot - Diced

1/2 Cup Green Peas - Boiled

1 Green Chilly - Chopped

2 Dried Red Chillies

1 Table Spoon Ginger - Julliened

1 Table Spoon Chana Daal

1 Table Spoon Urad Daal

1 Tea Spoon Mustard & Cumin Seeds Each

1 Pinch Hing or Asafoetida

4-5 Curry Leaves

Ghee to cook, Salt to taste. (Strictly no Butter or Oil).

Preparation:

• Heat Ghee in a pan and temper Mustard & Cumin Seeds.
• Once the seeds splutter, add Chana Daal, Green Chilly, Broken Dried Red Chillies, Onion, Curry Leaves and Cashews. Saute well. Once Chana Daal is browned or Onions are caramelised, add Urad Daal and saute.
• Add a pinch of Garam Masala if you need - entirely optional.
• Add chopped Tomatoes and stir well. Cover the pan and let this cook for 5 minutes or until the tomatoes are tender.
• Boil Rice, Peas and Carrots. Add these to the Tomato mixture and mix well. 
• Cook for 1-2 minutes until the rice and tomatoes are evenly mixed.
• Serve warm!

 Ps: Comfort food is food prepared traditionally that may have a nostalgic or sentimental appeal.

I guess I need not explain any more why I eat these 2 times every week! Enjoy!

My take on Mughals: Vegetable Biryani!

My quick-fix Vegetable Biryani - easy to make, fun to eat!

Ingredients (Serves 2):

1 Cup Steamed Rice (preferably Basmati Rice).

2 Finely Chopped Red Onions.
1/2 Cup French Beans.
1/2 Cup Carrots - Finely chopped.
1/2 Cup Green Peas.
1 Potato, diced.

1 Cup Full-fat Curd / Yoghurt.
5-7 Garlic Leaves - finely minced. (adjust according to size and taste).
2-3 Bay Leaves - whole.
6-7 Whole Black Peppercorns.
1/2 stick of Cinnamon - whole.
3 Cloves.
2 Table Spoons of Biryani Masala.
2 Table Spoons of Ghee / Oil.

Preparation:

Heat ghee/oil in Kadai and proceed with shallow frying the masala - Cinnamon, Bay Leaf, Cloves, Peppercorns, Garlic, Onions. Saute till the onions are caramelized.
Add Biryani Masala and make sure everything is mixed well. Add all the Veggies and saute well (ensure the masala is evenly coated) and add Curd and cook with closed lid for about 8-10 mins till the veggies are tender.

Once cooked, add the Rice to these amazing-smelling semi-dry veggies and toss 'em well. Serve hot with Raita, Kadhi and Papads!

Tip: For real royal touch, steam rice with few flakes of Saffron!