Spinning Tomatoes

I have a rather large family; and it is close to impossible to get everyone together in one place. After I don't know how many years, we decided to go out for dinner a few days ago. My brother Ayush works at a restaurant called Spinning Tomatoes in Ahmedabad; and that's where we decided to go!

The restaurant has a rather interesting theme to it. They have tied up with the Spin Dance Academy, and have live dance performances every evening. The restaurant and academy are divided by large glass doors. And the diners can even look in on the dance rehearsals and practice! The restaurant was bustling with energy and it had a very good vibe to it. Although it was a Wednesday evening, it was practically full!

The only let down of the restaurant is that it is all vegetarian! That is why I was a little skeptical about it. Strangely, my views on vegetarian food are now slightly altered.

Considering the fact that all of us were rather hungry; we couldn't wait to order. For starters we called for Pizza Strips and the 3 Dip Platter. The Pizza Strips had a thin, crisp crust; and were topped with cheese, olives, red and yellow peppers and onion. The perfectly sized, delicious mouthfuls were well thought out of as they didn't have the monotony of a full pizza. The 3 Dip Platter was served on a wooden platter. There were three dips - hummus, tazazki and a fresh tomato salsa. The hummus was smooth and very delicately flavored. The tazazki was essentially creamy yoghurt with cucumber and mustard. Comparatively, the salsa wasn't that great, but it went well with the other dips. Crusty bread, carrot and cucumber sticks and pita bread crisps were also arranged on the platter. Aesthetically, the dish was incredibly appealing; and it tasted just as delicious!

Next came the main course, we had the Garden Skillet, Mexican Hot Pot and the Combination Cannelloni. The Garden Skillet was essentially a mix of vegetables in a strong pepper sauce. It was served with garlic bread which was the perfect accompaniment. The Mexican Hot Pot was served in foil, and was rice cooked in a tomato sauce with various interesting ingredients thrown in. The Combination Cannelloni was pasta stuffed with cottage cheese and spinach. It was covered with a cheese and tomato sauce. Absolutely delicious. The spinach had a bright green color which I considered to be very appealing; but my brother Joy thought it to be a bit on the gory side. Well each to his own I suppose!

The Dessert Skillet was served on a platter. A variety of delicious treats - chocolate eclairs, chocolate mousse, a scoop of vanilla ice-cream, a scoop of chocolate ice-cream and an amazingly fresh chocolate cake. The entire platter had been drizzled over with a generous helping of chocolate sauce. Truly decadent!

By the end of the evening, I was stuffed till my ears. I could barely breathe. This place has definitely changed my opinion on vegetarian food. I'm definitely going there again to try out everything on the menu!

Ham and Cheese Quiche

Quiche is something we've been making at home ever since I can remember. Or probably I remember it so clearly because the whole house smells mouth watering if there's quiche in the oven!

The vegetarian version of this recipe saved my life during my Xth standard home science practical board exam!

The only real tricky part to making a good quiche is getting the pastry right. Therefore this recipe has two parts to it. First, the pastry and then, the incredibly easy quiche.

Ingredients -

Pastry

• 150g Flour
• 3 Tablespoon Oil
• 1 tsp Sugar
• 1/4 tsp Salt
• Ice Cold Water

Mix the flour salt and sugar in a bowl. Add oil little bit at a time and using two forks to toss until the mixture resembles coarse bread crumbs. Now slowly add cold water and continue to mix until the dough just about comes together. Do not over mix!

Wrap it in cling film and flatten to a disc 1 cm thick. Refrigerate for 15 minutes or until firm.

Roll out the dough as then and evenly as possible and line your pie dish. Trim the edges. 

Using the pointy end of a fork, poke small holes in the pastry so that air doesn't get trapped between the pie dish and the pastry.

This same pastry is used for pies, tarts, quiche etc.

Quiche Filling

• 3 Eggs
• 1 Cup Cheese
• 1/3 Cup Milk
• 100g Ham, roughly chopped
• 1 tbsp Cream (optional)
• Salt and pepper to taste

Beat the eggs till they're a little fluffy. Add the remaining ingredients and gently mix together to keep the fluffiness of the beaten eggs. Add salt and pepper and pour into the pie dish.

Bake at 170C for 20 minutes.

Vegetable Pulao

This pulao is slightly different from the normal. That's because the ratio of rice to vegetables is 1:3! This may seem like a lot, but it is incredibly tasty; and the perfect way to eat healthy.

We eat this dish at least twice a week. It is simple to make and hardly takes half an hour from start to finish! The best part about it is that you don't even need any additional curry or gravy with it! It has more than enough flavor on it's own.

Ingredients -

• 2 large Onions, sliced
• 1 cup Peas
• 1 cup Cauliflower florets
• 1 cup Carrot, diced
• 10-15 cloves Garlic, peeled and bashed with a stone
• 4 cloves
• 1 2 inch stick Cinnamon
• 2 green Cardamom
• 2 black Cardamom
• 2 Bay leaves
• 1/2tsp Cumin powder
• 1/2tsp Coriander powder
• 1tsp red Chili powder
• 3tbsp Oil
• 1 cup Rice (any long grained rice would do)
• 2 cups Water

Heat the oil in a large, heavy bottomed pan. Add the garlic, cloves, cinnamon, green cardamom, black cardamom and bay leaves; fry till the spices are fragrant and the garlic is slightly browned. Throw the onions in and fry till they are golden. Add the cauliflower and carrot; saute for a couple of minutes.

Wash the rice thoroughly and add to the vegetables. Pour the water and sprinkle the remaining spices on top. Stir till everything is evenly mixed. Put a lid on the pan and allow the rice to simmer on a low heat for about ten minutes. Now, add the peas and stir the rice once more. Cover and cook for a further ten minutes or till the water has evaporated and the rice is cooked through.

Chicken Cacciatorre (Simplified)

This was the first "fancy" recipe I ever learned how to make. However, there really isn't much to it! It's so incredibly simple to make, a quick throw-it-all-in recipe which tastes absolutely delicious.

Chicken Cacciatore goes very well with any bread. I would suggest corn bread or simple garlic bread.

Ingredients -

• 500g Chicken
• 3 Onions, chopped
• 5 cloves Garlic, finely chopped
• 2 boxes Tomato Puree
• 2 tbsp Tomato Ketchup
• 2 Bay Leaves
• Salt and pepper to taste
• Oil to shallow fry
• Splash of White Wine (optional)

Brown the chicken in a shallow pan with salt and pepper and set aside.

In a larger pan heat oil add garlic and onions and fry till onions are pink, nearing translucent. Pour in the tomato puree and ketchup and cook for 5-6 minutes.

Toss in the bay leaves and the chicken. Sprinkle seasoning as per your taste, cover and let it simmer for 10 minutes.

Add a splash of wine just before serving and enjoy!

Biscuit Fudge

This recipe is one of my all time favorite dessert recipes. It instantly takes me back to when I was 6 years old, which was when I got my first taste of this decadent dessert.

Coincidentally, I found out later that Regina uses nearly the same recipe! The only difference was what we soaked the biscuit in; I in warm milk and she in coffee water!

Ingredients -

• 250g Chocolate
• 100g Butter
• 1 tsp Coffee
• 1 cup warm Milk OR Coffee Water mix
• 1 pack (200gm) Marie Biscuits

Melt the chocolate and butter together and add the coffee to it. You could just stop here and eat this mix with a spoon and have a bad stomach and a smile on your face!

The idea of this dish is to layer the biscuits and the chocolate sauce. So soak the biscuits in warm milk or coffee water mix (don't let them get soggy!) and place them at the bottom of the dish forming a neat layer. Over this, evenly spread a layer of chocolate sauce. Next comes another layer of biscuit and then chocolate sauce; repeat this till you have used up all of the sauce and biscuits.

If you want it to look even fancier than it already does you could add a layer of crushed biscuit on top.

Refrigerate for 4-5 hours and serve.

Baingan ka Bharta

This is one of my favorite sabjis. It is spicy and really packs a punch. It is simply perfect with rotis and some curd or raita to cut the spice. I even managed to convert Varun from a baingan hater with this recipe!

Ingredients –

• 500g Baingan (Aubergine/eggplant, the round fat ones)
• 2 Onions, sliced
• 2 Tomatoes, diced
• 1 square inch Ginger, minced
• 5 cloves Garlic, minced
• 1tsp red chili powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 3tbsp oil
• Salt to taste (baingan soaks up quite a bit of salt)

Roast the baingan over the stove till it is nice and blistered.

Allow it to cool slightly, and peel off the burned skin. You don’t need to be very careful about getting all the skin off. A few bits of skin in your sabji will give a lovely smoky flavor. You could also roast the baingan in a tandoor or barbeque. Once you have peeled the baingan, mash it with a fork. It doesn’t need to be completely smooth.

Heat the oil in a pan and add the onions. Once the onions are slightly translucent throw in the ginger and garlic; fry till the onions are browned completely.

Next, put the tomatoes in and add all of the spices (apart from the salt). Continue to fry the masala till a little oil releases from the mixture.

Add the roasted baingan to the masala and cook for a couple of minutes. You can add salt at this point. Serve hot with rotis and some raita.

Peanut Butter

Ever since I can remember I've been in love with peanut butter. As a kid I would sneak into the kitchen when no one was around and gobble up a nice big spoonful and then scurry out, making sure there were no traces left behind.

In fact, my love for peanut butter was so deep that I once got caught red handed by my mother and all she said was,"Go ahead!" I wasn't going to pass up such an opportunity so I dipped the spoon in and had a nice, big, not so yummy mouthful of ginger garlic paste!

This recipe gives only a rough idea of quantities as some people may prefer their peanut butter sweeter than others would. 

Ingredients -

• 300g Peanuts
• 2-3 tbsp Sugar
• 1/2-1 tsp Salt

Roast the peanuts on a medium flame until they turn brownish and let them cool. Place the peanuts in a grinder with the desired amount of sugar and salt and grind till it starts to come together. This may take a while as you will have to keep opening the grinder and scraping down the sides as it tends to get stuck all over the place. Also, check for sugar and add if required.

This recipe does not require any oil as the peanuts release more than enough oil to reach the desired consistency. If you prefer your peanut butter smoother, simply grind it for a while longer!