Feast with Apples for the Tiffin

‘Cooking with apples’- this was the theme of Rushina’s cooking workshop which sounded interesting to me. I had tried cooking apples couple of times. Once, tried apple soup and other time apple sabji following the recipe from a magazine and cookery show respectively. And both the times it was disaster as didn’t like the taste of the cooked apples. Where was I going wrong?  Do I need to rectify the cooking method, time or something else? All the answers to my questions were now at APB Cook Studio. So I immediately registered myself for the workshop for the 11 am session. The workshop was powered by Washington Apples.

The main focus of the event was obviously Apple. It started with the welcome drink ‘Washington apple and spearmint sparkler’, which was smooth and refreshing, apt for the hot summer afternoon. While there was still some time for the workshop to start, so I thought of taking a look at beautifully arranged Rushina’s Cookstudio kitchen. In a little while Rushina walked in and welcomed me with warm and a sweet smile. Now it was the time to start with our most awaited workshop. 

Welcome Drink 'Washington Apple and Spearmint Sparkle'

Participants

Rushina and Tanvi both had planned a wonderful menu with the Red Delicious and Granny Smith apples. Tanvi started with Washington Apple Crumble Tart by making the tart crust followed by the filling and crumble. We could smell the aroma of the baking of the tart which was so tempting…While the tart was baking, she moved on to the second dish i.e. Washington Apple Muffins.

Apple Crumble Tart in Making

One of the participant asked Tanvi what we can substitute for an egg in the Muffing, to this she said that we can add equal quantity of curd, however she had never tried it. “Let’s try it today” said Rushina, so an eggless Muffin was baked. When we had the final product, it was amazingly soft and spongy.  

Washington Apple Muffins

Now the most awaiting part of the workshop was ‘Rushina’s cooking’ which was nothing less than “Cherry on the cake”. After all the high calories food, it was time for something healthy.  She took us on a healthy tour of Washington Apple and Feta Salad. This was one dish which one could have a bowlful without any guilt. The dish that stole the show was Spiced Washington Apple Chutney.  This, Rushina served in a tart shell topped with cream custard and spiced roasted walnuts…. OMG!!! it was sooo yummy and delicious, that my month starts watering just by the thought of it….

Apple & Feta Salad And Spiced Apple Chutney in Making

Many of us had lots of queries which Rushina /Tanvi answered and cleared all our doubts. The workshop was very interactive and informative.  After the workshop session we headed toward the buffet table were Rushina had arranged Chicken and Apple Sandwich with Curried Mayo, Apple Muffins, Apple and Feta Salad, Sliced Washington Apples with Toffee Sauce, Vegetables and Washington Apple Russian Salad Sandwiches and Apple Crumble tart. It was good spread and a hearty food J.

Buffet Table

Buffet Items

It was fun filled, interactive and a learning event. We had lots of fun learning and hogging on to the spread Rushina had laid. I am surely gonna try all the dish that I have learnt, especially the Spiced Apple Chutney. Now I know the right way to cook the apples J….  All Thanks to Tanvi, Rushina and her team.

Palak Tambli

Tambli is a traditional curry from North Karnataka. It is quick, simple and easy that involves no cooking. This curry is ideal during hot summer as it keeps your body cool. It is coconut based curry using green leafy vegetables. Besides cooling the body it also adds the goodness of green leafy vegetables to the dish. This works like a magic for mothers, who wants to feed their kids healthy and tasty food. As the greens are hidden but still has all its nutrients intact. This is severed at room temperature with plain steamed rice, pickle and chutney. However the best accompaniment is Bendi and plain steamed rice (Bendi recipe is posted in my previous blog). It has many versions, this is authentic Konkani version and one of my all time favorite dish, even when I was a child. 

Ingredients:

½ bunch Palak Leaves
3-4 green chilles
½ cup fresh coconut (scraped)
½ tsp oil
1tsp jeera
small marble size tamarind
salt to taste

Method: 

Boil the palak leaves and keep it aside to cool. Slit the green chillies and set aside. In a small pan heat oil and add jeera and chillies. Fry till the jeera changes its colour. Grind fresh coconut, tamarind, boiled palak, jeera and chillies together to a smooth paste. Remove this paste in a vessel, add water to form a curry consistency and salt to taste. This should be served at room temperature with plain steamed rice, pickle, chutney or papad and bendi.(Bendi recipe in my previous blog).

Suggestion tips:

1. Instead of palak you can use any other green leafy veg (e.g cauliflower leaves, tendli leaves, radish leaves or navalcol leaves etc) and follow the same method.

The green curry is 'Palak Tambli'.

Note: Recipe for accompanying curry 'Bendi' in my previous blog.

White Vatana / Peas Bendi

Vatana Bendi is a very traditional and authentic curry from North Karnataka. Extremely simple and pungent comfort food which opens up your taste buds. The ingredients used are very few and easily available at home. This ideally goes with rice and Tambli (another traditional curry, recipe in my next blog).

Ingredients:

1 cup dry white vatana/peas (soaked overnight)
5-6 dry red chillies
1 tsp coriander seeds
pebble size tamarind
Salt to taste

For Tempering:
1 tsp oil (preferable coconut oil)
5-6 garlic cloves

Method:

Pressure cook the soaked peas for 2 whistles and keep aside. In a small pan, heat ½ tsp oil and fry red chillies and coriander seed till the seeds turns brownish. Grind the roasted red chillies, coriander seeds and tamarind coarsely and add 1 tbsp cooked peas to the mixture. Then again grind this to a smooth fine paste. Add this grounded paste to the remaining cooked peas and mix well. Add water to adjust the consistency of curry and salt to taste. Bring it to a boil. Heat oil for tempering and add garlic cloves. Fry till the garlic changes its colour. Pour this tempering on the prepared curry. Serve hot with rice.

Tips:

1. Tempering can be done with any vegetable oil, however coconut oil is used traditionally.
2. You can make Bendi using any other dried beans/whole pluses (e.g. whole masoor, broad beans, rajma etc.) and follow the same method. The soaking time may vary as per the grains.

In the above picture the red curry is Vatana Bendi and the green curry is Palak Tambli served with rice.

Recipe for accompanying curry 'Tambli' in my next blog. 

Sushi Making @ Busago

The term Sushi always awakens my taste buds. So when I got an invite for Sushi making @ Busago I immediately dived for it. The place was nice and warm on the first floor level. I noticed that sushi making ingredients were kept ready on some of the tables. Wow !!! so now we will be making sushi…how exciting J. This was something I was looking forward to and finally I am going to learn how to roll a sushi.

Ingredients for sushi

Chef Nikhil Chib who owns the restaurant taught us how to make a sushi. Post the demo we were asked to make our sushi with 15 different ingredients. The unique ingredients were coconut milk and condensed milk. We were divided into groups and each group was making their uniquely flavored sushi. The judges Nikhil Chib and his wife Natasha then tasted all our creations and the best sushi was selected to be on their menu.

Chef Nikhil Chib demonstrating the Sushi Roll

We were four in our group and we decided to make one veg and two non-veg sushi. I was so excited to experiment with different ingredients and tried my hands on the non-veg with chicken sausage, coconut milk and few other ingredients. And another was like California Roll with Salmon, wasbi, asparagus etc. Now it was judging time. All of us were very curious to see the expression on the judge’s face and the awaited for the results. Finally the judges declared two winners one veg Green Geisha made by Saloni’s team and the non-veg sushi was won by us. We named it 3C- Crooked Cocount Chicken. It was absolute fun creating the sushi roll and all the more coz our sushi roll is now a part of the menu.

3C (Crooked Coconut Chicken) Sushi, The winning non-veg Sushi

After all the fun filled activities, the day ended with the Busago famous Khow Suey. Another memorable part of the day was the Chef Nikhil Chib’s pet Rottwieler moving around and inspecting our activities.

Chef's Pet

 Seems like Chef culinary skills have been rubbed on the pet as well. 

Kokum / Sol Kadhi

When ever I go through any recipe blog, it always has a story behind each recipe. But I never had any story behind any of my recipes. I always wondered how bloggers associate their recipes with stories. And now I too have story linked to this ever pink refreshing Sol/Kokum Kadhi recipe. I feel like a part of a pack now J.

Sol/Kokum Kadhi always makes me nostalgic. It takes me to the memory lane of my childhood. This was when we used to stay in Mumbai’s open door culture of residency. Neighbors were just like our family members, we shared each other joys and sorrows. We reached out to each other whenever in need. It was like a huge family with different cultures and castes.

I was introduced to this amazing pink colour beverage by one of my neighbor. This family was very unique from others on our floor. The family consisted of 99% elderly members, most of them were in their 60’s and 70’s. They were like my grannies and grandpa. I being in my early childhood was obviously pampered by all of them J . My mom says I was mostly spotted in their house nibbling something, may be my foodie nature was developed because of their pampering me with food J . They used to cook simple and finger licking dishes, without any exotic or rich ingredients. Yet the food used to be extremely delicious and it always used to attract me toward them. I remember whenever the clock struck the lunch time, I used to run to their house and the most inviting yet simple thali was already set for me. Sol/Kokum Kadhi was every day on the menu and I used to relish it with plain steamed rice and also as a drink. It was one of my favorite dish in the thali. All my grannies knew this and they used to serve me with all their love. I remember watching them grind the coconut, garlic and chilli into fine paste on a grinding stone and squeezing out the coconut milk. No electronic gadgets were used, everything was manual. Whenever any new dish was made in their house, I was invited or it was sent home for me. I have learnt some amazing recipes from them, now only gadgets have change but rest remains the same. However couldn't match them, they were the best cooks ...

Seeing me relishing the food at their house, my mom used to make the same dish at home with lots of healthy ingredients like mava, dry fruits etc. But it was only their food I used to enjoy eating, which used to upset my mom many times. God knows what magical ingredients they used to add in their dishes, that even the simplest of the dish tasted heavenly, may be lots and lots of love or a taste of hand. I guess lots of Love, anyway its been said that grandchildren are always most closest to their grandparents, isn't it???

Now, they are no more but their memories are always fresh in mind. Over the period of time those memories were slightly overlooked due to commitments, stress, workload etc... but never faded.

So when  Mariza Cardoz one of the member of KCCB requested for the Kokum kadhi recipe, Gastronomic Flight got an opportunity to pen down those thoughts.

So here is the Kokum/Sol Kadhi recipe in courtesy of my grannies:

Ingredients:

5-6 Kokum
1 cup scrap fresh coconut
1 green chilly or as per taste
1-2 garlic cloves
salt to taste
coriander for garnishing

Method:  

Soak kokum in 1 cup warm water for 15 -20 mins. Grind scraped fresh coconut, garlic and green chilly with little water to smooth soft paste.  Now squeeze this grounded mixture through muslin cloth or fine strainer to get chilly-garlic coconut milk. Repeat the same process 2 or 3 times (depending on the density of the coconut).  Strain and squeeze out the kokum soaked in water completely. You will get beautiful dark red colour kokum extract or juice, which is sour. Discard the kokum as all the flavor is now in the water.  Mix this kokum water to the coconut milk. Add salt to taste and mix well.  Garnish with chopped coriander and serve chilled.

Optional Suggestion: 

1) Some add sugar to taste, but I personally don’t like it sweet so I avoid sugar. And my grannies too never added sugar, so I follow their recipe. If you like you may add 1/2 or 1 tsp sugar (as per taste).

2) Some add tempering to the Kadhi : Heat 1tsp oil add ½ tsp mustard seed, ½ tsp jeera. When the mustard seed starts spluttering add pinch of asafoetida, curry leaves and 1 dry red chilly (optional).  Pour this tempering on to the prepared Kokum Kadhi.  

3) You can even grind the soaked kokum along with the cocount, garlic and chillies and then follow the same method as above. But please note in this case the colour will not be pink, it will be some what pinkish violet. 
4) Now this a instant version of Sol/Kokum kadhi, Instead of coconut or coconut milk use buttermilk. And follow the above method. 

Which ever options you choose from the above methods, the kadhi tastes best when served chilled.

Beetroot Masala Chaas / Lassi

Nutrivtive  Content

In one cup of raw beetroot and buttermilk the nutrients along with the daily percentage value are as follows:

Folate - 37%

Manganese - 22.5%

Fiber - 15.2%

Potassium - 12.6%

Vitamin C - 11.1%

Tryptophan - 9.3%

Magnesium - 7.8%

Iron - 6%

Phosphorus - 5.4%

Copper - 5%

Calcium - 35%

Vitamin A- 3%

Protein – 10g

Health Benefits

Consuming the beetroot will help protect against certain cancers such as colon cancer, birth defects and heart disease heart disease. They are rich in antioxidants. Have anti-inflammatory benefits. People with toxins in their body should eat beats as they will work as a detoxification. Fiber found is beets is excellent for the digestive tract. Buttermilk contains probiotics microbes which improve immunity and guts. This is also very cooling and soothing during summer. 

Beetroot Masala Chaas / Lassi

Ingredient:

1 beetroot cooked
5-6 cloves garlic
1-2 green chillies as per taste
Salt to taste
400 ml buttermilk / as per required
pinch of black salt
1 tsp roasted jeera pd
1 tsp sugar (optional)
Coriander for garnishing

Method: 

Grind cooked beetroot, garlic, chillies and salt into fine smooth paste.  Add this paste into buttermilk and mix well. Sprinkle black salt and jeera powder. Garnish it with finely chopped coriander. Serve chilled. 

Optional Suggestion: You may add sugar if needed (optional). I have not added as I don’t like it sweet, but if you like chaas a bit sweet you may add sugar.

New Zealand Cook- Up at APB Cook Studio

It’s better late then never … so true in this case ….

Social media and network plays a very important role in bringing like minded people closer and making the world smaller. Just a couple of weeks back I came across a contest conducted by Beacon Holiday in association with New Zealand Tourism and FBAI, which was divided in 2 phases. First they asked us to write in 12 words what we want to experience about New Zealand cuisine.

I immediately responded saying ‘I would like to experience Urban New Zealand cuisine infused with Maori cooking technique.’  To be honest the prizes were something that sparked my interest to participate in the contest J.  

In a few days I was told that I am shortlisted for the second phase of the contest which was a cook-up at APB Cook Studio owned by Rushina Munshaw Ghildiya. There were five others who had also won the 1^st phase of the contest along with me. They told us to email them the recipe using selected ingredients.

• ·         Kiwi
• ·         Lamb minced
• ·         Boneless Lamb

We were given a freedom to use any of the three ingredients or a combination of 2-3.  I chose Lamb mince and Kiwi. I came up with a fusion dish with Indian and New Zealand flavors.  This was a combination of my own creation and research done online.  “A fusion here too” u may say and the answer is YES J.  My recipe was ‘Pomegranate Lamb Kebabs with Kiwi Chutney’ and the next day we were supposed to cook-up at APB CookStudio directly.  I was a bit tense with the thought that I will be cooking a completely new dish for the first time directly at the contest, but was all set and excited about it.

The next day I woke up with a slight migraine and gave it a second thought of taking part in the contest.  Finally decided to participate, as for me it was not a contest but a commitment.  I took some medicine, felt a little better and set off to the venue.  I was the last contestant to enter (no excuses on my late coming !!!) . Rushina welcomed me with open arms, when I apologized for my delay she very sweetly said “Don’t worry we will give you some extra time”.

 All my fellow contestants had already started cooking and were totally engrossed in their creation. The entire kitchen was filled with aroma from all the dishes.  Then all of sudden again something triggered my migraine attack … “OH NO, NOT NOW, NOT AGAIN …. The medicine has not been effective” I said to myself L.  But now that I am here I can’t look back, my only path was to move ahead no matter what.

I started collecting my ingredients and cooking. This was the first time I was cooking this dish and that too directly at the APB CookStudio. Infact I had never ever cooked the lamb before, so I was not aware how long a lamb would take to cook. Nor did I know how to identify whether the lamb is properly cooked or not. I was even unable to check the seasoning for the chutney due to migraine. Now my focus was only on completing my dish ASAP (not the result) and sending it out for judging (as the smell /thought of food was giving me a nausea due to the migraine). While I was still cooking all my fellow contestants had already set their dish on to the table and I could overhear others praising their dishes. Finally, I was done with my creation, plating and sent my dish for judgment. I was the last one to complete it but was happy that I finished it without struggling.

I would like to give special thanks to Mohit Choitrani for helping me grind the chutney and sharing tips, he made a 3 course meal starting from Kiwi Smoothie, Classic Shepherd Pie and Sweet Brushetta. My blogger friend Pushee made Minced Meat Pie, which looked tempting.  Rentia presented traditional New Zealand dessert Palova and running neck-to-neck with me was Purabi Neha who made Kiwi Lamb Cutlets with Kiwi sauce.

As I sat by the table I saw good spread of all the above dishes, wines and snacks prepared by Rushina and her team.  They all were enjoying the food spread with the glass of wine. 

Unfortunately I couldn’t make Kebabs for the team, but couldn’t help it. I just wanted to reach home and rest. I informed the same to Heena Munshaw, Rushina Munshaw Ghildiya and Sameer Malkani who understood my condition and came with the result immediately. A special Thanks to them too for understanding.

Rushina said “all are winners in their own ways, but the winner has won by one point” and she pointed out at me. I was literally in a ‘SHOCK’ not surprised but ‘Shocked’. I just could not believe it, am I dreaming? How can I be a winner, was something that was going on in my mind. I was not able to taste my dish due to nausea. Was the lamb properly cooked was the first question I asked myself? Was the seasoning correct? So many questions suddenly clustered my mind. It actually took me some seconds to come to a conscious state and out of the clusters of questions. It was then that I walked up to the center of the table where Rushina was waiting with a smile. Can u believe it all of sudden I started feeling better, forgot the weird nausea that had caught me all this while and I was excited.  I was enjoying all the attention that I was getting from others and social media who were covering the event. Never felt so special before, totally unbelievable. 

Judges Rushina Mushaw and Sameer Malkani said that the kebabs I made had different textures and surprising elements in every bite. They further said that the Kiwi Chutney was very tasty and amazing. She asked others whether they had tasted my dish but as I mentioned earlier, I had made only 5-6 kebabs (enough only for judges) which got over. But Ya, had made enough Kiwi Chutney for the team to taste. Before others could start tasting and giving me the feedback, migraine knocked at my door. “Hello !!! just because I overlooked you does not mean I am gone”, was the signal. So I told the judges that now I had to leave and reach home before it reaches its peak.  

Overall it was an amazing experience. Wish my health was on the better side, so I would have enjoyed the food that was prepared. Never mind there is always a next time.

This has made my belief more stronger in Slokas from Bhagavat Gita:

“Karmanye Vadhikaraste Maa Phaleshu Kadachana”,
“Ma Karma Phala Hetur Bhurmatey Sangostva Akarmani”
Which means, “Do your duty and be detached from its outcome, do not be driven by the end product, enjoy the process of getting there.”

  

Guys you want to know my winning recipe??? Here is it…

Pomegranate Lamb Kebabs

Ingredient

·         1/4 cup pomegranate juice

·         1/4 cup extra-virgin olive oil

·         1 Tablespoon balsamic vinegar

·         1 Tablespoon fresh rosemary leaves

·         1 Tablespoon fresh thyme leaves

·         1 teaspoon Worcestershire sauce

·         1/2 teaspoon ground allspice

·         1/8 teaspoon dry mustard pd

·         1/2 kg lamb minced shoulder or leg

·         Kosher salt and freshly ground black pepper

·         2 tsp chilli flakes / paprika

·         2 – 3 finely chopped green chilles

·         2 – 3 grated cheese (cheddar or mozellerla)

·         2 cloves garlic, minced or pressed

·         1 tablespoon lemon juice

·         1 red and yellow bell pepper

·         3 tbsp cornflour

·         Breadcrumbs for coating

Preparation:

Whisk  pomegranate juice, olive oil, garlic, balsamic vinegar, rosemary, thyme, chillie flakes/ paprika, lemon juice, Worcestershire sauce, allspice, salt, pepper and dry mustard in a bowl. Add this to the lamb mince and let marinate for ½ hours – 45 mins. 

Stuffing: Mix together grated cheese, finely chopped green chilles, finely bell pepper (red and yellow) and salt to taste

Remove lamb from the marinade with a slotted spoon and place on a large platter. Make into small flat puri and stuff the filling. Now form this into small kebabs. Coat these kebabs in the cornflour, dip them in water and then coat them into breadcrumbs.

Heat a large, heavy skillet over medium-high heat. Add enough olive oil to the hot pan to barely coat the bottom. Sear the lamb kebabs, turning only once until browned on each side. Sprinkle some chat masala on top. Serve hot with Kiwi chutney, lemon and onion rings.

Kiwi Chutney

Ingredients:

·         kiwifruit, peeled and sliced

·         1 sweet onions, chopped fine

·         Grated zest of 1 lemon

·         Juice of 3 lemons

·         1 cup brown sugar

·         1 teaspoon ground ginger

·         1 teaspoon cayenne pepper

·         1/2 teaspoon ground allspice

·         1/2 teaspoon freshly ground nutmeg

·         2 tbsp white vinegar

·         2 – 3 tsp raisins or dates

·         Salt to taste

·         Few coriander leaves

Preparation:

Place kiwifruit, lemon zest, brown sugar, ginger, raisins/dates, cayenne pepper, allspice, nutmeg, salt, and white vinegar into a heavy saucepan.

Bring to a boil, lower heat, and simmer uncovered until thickened. Let this mixture cool or comes to a room temperature. Now grind this into smooth paste with coriander, lemon juice.  Remove this in a bowl and add finely chopped onion for the crunch. Serve with the lamb kebabs.