What do you do with loads of plain cashewnuts lying around in the pantry ( that you received as diwali gifts!), make some oven roasted Chili Honey Cashews. They would go perfect as the munchies with a drink or even my 9yr olds mini snack box. The idea of course has been borrowed from my dear friend Sarani, who now lives in Mason, USA and authors the lovely blog Cocoawind.
I kept the flavours very simple, honey for sweetness, pepper and chili flakes for the punch and loads of himalayan pink salt ( yes, my current obsession). In the oven for 15 mins and the outcome, simply gorgeous!
So the much elusive monsoon finally arrived in the city. Not sure this respite is for how long but atleast the temperatures have dipped a little and that makes us all feel better. With my little boy back in school, I am left with a lot of time to myself. My 8 yr old soccer fan has opted to join his school soccer club which means he gets back home only early evening. So the mother doesn’t know what to do with so much time! Ironical I would say, there was a time I would itch to get my time off from the toddler but now I miss him all the while he’s in school. Anyways, so the next best that I do is try out new things in my kitchen and I intend to dedicate a lot of my time to blogging.
These Mozarella Stuffed Mini Buns are a perfect accompaniment to your evening tea or even as a snack in your kids lunchbox. It stays well for a couple of days and you can serve them warm.
I don’t need to tell you again that baking is therapeutic but I do need to let you know that I find these adult colouring books extremely soothing too! They calm me down and helps me focus , which is a good thing considering how impatient I can get at times. So there, that’s is how I am trying to constructively put my time to good use.
Much before I became a food blogger, I have been a cookbook lover. I remember spending hours pouring over the many cookbooks that Maa possessed, even Sananda, a Bengali monthly which was a treasure trove of recipes, going through the ingredients, trying to imagine the dish in my head and then sometimes experimenting them in the kitchen. My favourite was a Bengali recipe book,more a bible, that had every possible recipe gifted by our Bangladeshi neighbour. The books is in tatters now, still very special. I am hoping Maa will pass it down to me one day! Thankfully this love for cookbook has remained and now I am myself a very proud owner of a worthy collection. Thanks to the many online portals, you can now own your favourite book with just a click! And I am a compulsive buyer when it comes to books – especially food memoirs. With a steady growing stash , I thought it only made sense that I share what I read and cook from it with my readers. So, hereby I start a #cookfromcookbook series that will have me sharing my favourite authors and their creations that I recreate in my kitchen.
Yotam Ottolenghi – a name resonant in the British culinary scene , a chef and cookbook writer with strong Mediterranean roots that reflects deeply in his recipes. I have been following him on the social media for a while now and only very recently got hold of his book ‘Plenty’ a collection of vegetarian recipes or “new vegetarianism” as he calls it. With every new test recipe that he Instagrams,I would go gushing over the use of everyday ingredients and how it is so doable in your very own kitchens. His book Plenty has plenty recipes that can be made a part of your everyday meals. He picks up one favourite ingredient and builds a recipe around it. Much like what we do too. I have been eyeing the Burnt Aubergine Dip with Tahini and finally ended up making it too. A very flavorful condiment that can be served with cut vegetables or even as a refreshing salad in summers.
I keep going back to the book looking for inspirations in my everyday cooking and I am sure I will cooking a lot more from this one. The recipe I am sharing today is broadly inspired from the original as I have replaced a few ingredients based on availabitiy. Instead of parsley I used fresh coriander and added some red chillies for the zing.
First, roast the brinjal, with the skin on the gas stove, like we do for Indian bhartas. This can be done in the oven too. But make sure to make deep gashes on the brinjal and smear with some oil, or else it will burst.
Remove the charred skin from the brinjal, scoop out the flesh.
Chop the flesh roughly and transfer to a medium mixing bowl.
Add the tahini paste, water,lemon juice,garlic, coriander , salt and pepper.
Nothing like quick fix recipes. Recipes that however do not compromise on taste and freshness! My endeavour is to share with my readers, recipes that don’t need you to slog it out in the kitchen. Well, of course there are some dishes that have no shortcut but for the rest if there is a way, then why not?! With the dreaded summers fast approaching, we all like to keep it simple and easy. This Pan Fried Chicken Tikka recipe is perfect to make. Only requires a good marination and quicky fry. They could even be made in the oven.
A perfect accompaniment to go with drinks for an evening with friends. With the cricket season on, I am sure all of us are having lot of sessions bonding with friends. Make this for you next adda and wow your guests. Serve with a simple green salad, a fresh raita, some green chutney and a squirt of lime!
Spring hardly showed up and summer is already here! I cant even bear to think how I am going to cope up with Calcutta summers. Random rantings ! But one thing I know is that I am going to rustle up a lot of yogurt based dishes to keep us cool all along. This Oats Aloo Tikki Chaat is a healthier spin on your regular tikkis. With the goodness of oats incorporated into this dish you wont feel as much guilty indulging into your favourite chaat. Also I have shallow fried the tikkis, so a little more solace there.
Theres not really much to this recipe. You just need to put together the cutlets and then serve it along with your favourite condiments. I used the staple tamarind chutney, pudina chutney and some bhujias for crispiness.