My writing elsewhere and more.

This March you can find my food stories in the following magazines.

Baby's first bite for the BBC GoodFood Middle East.

That first bite when you introduce your little one to the world of solid food is an important time in both the life of a child and the parents. When my little girl became big enough to "eat" I was introduced to  the beautiful ceremony of "Annaprashan" by my Bengali in-laws. From there started my journey to take important decisions; store bought or home made, what veggies/ fruits should or shouldn't be fed to a child who is not even a year old, when can I introduce her to chicken and fish and more. And in that one year I learnt a lot. Also the value of making home cooked baby food for her. So much healthier, cheaper, free of additives and full of love than store bought jars. Read the complete story here

Tea Time Snacks for The Indian Trumpet.

Ask most Indians and they would agree that there is something about garam garam chai that makes chilly winter mornings’ warmer and sultry hot summer evenings tolerable. Weekends when there is no rush are calmer when you have a cup in hand and the breathtaking sunrise for a view. Weekdays when one is running around like a headless chicken the same cup of chai (or cha as my maternal grandmother would say) when multiplied by three or sometimes four helps you keep your sanity. Chai simply makes your life better. Or for me it was always what came with the chai; the conversation, the people, the place and the snacks; yes especially the teatime snacks. Read the complete story here.

Deviled Eggs for Food e Mag dxb

Cooking with kids : Deviled Eggs are so easy and Sara always asks me to “help her make” them when she has her friends over. They are so easy to put together, can be prepared hours in advance, a big hit with all her little friends and really it’s my idea of bite sized heaven. Read the complete story here.

And more.

A couple of weeks back I was invited to attend to cake decorating session at the Top Chef Studio put together by the very talented team at the Lurpak Baking Studio. 

I had so much fun baking and playing with fondant and making pretty flowers to adorn the cake. 

Aren't those cupcakes adorable?

If you are a cake enthusiast I would highly recommend the session. Of course just one session doesn't make you a pro (It would take months and months of practice and learning to produce perfectly decorated cakes) but if you have handled cake before it gives you a fair idea on how to work with the tricky buttercream icing, the numerous tools, the pastry equipment, lots of pro tips, handling fondant and more importantly you begin to appreciate all the back breaking hard work that goes into crafting pretty cakes! I was definitely smitten by it all and plan to return soon to learn more. 

Images : The respective magazines and personal album. While you enjoy reading this post with visuals. Please do not use them without asking. They belong to Orange Kitchens unless otherwise stated.

Playing Nigella : Meet the Blogger event.

Right through my childhood whenever mum asked me to help her in the kitchen, always something really simple like peeling a cucumber or whisking a cake batter or just filling up all the water bottles, I would start pretending to be cooking diva with my imaginary audience right there, applauding me for my culinary expertise ofcourse.

Fast forward some decades and my little chefling, Sara does the same at home. Her typical script runs something like this, "Hello everyone, I am Sara the chef and today I am going to be showing you how to make the world’s best (Please proceed to insert any dish of your choice)....". It is always the world’s best when MLC is making it!

So when the opportunity to play “Nigella” in real life came along, I knew I just couldn’t refuse it. It all started with an email from the lovely team at Lootah Premium Foods asking me if I’d like to conduct a short cooking demonstration at Galeries Lafayette as part of their “Meet the Blogger” event.

See more pics here

That there were going to be eleven other wonderful ladies joining me in this challenge, helped. We were given some wonderful produce from Lootah to cook and I decided to bake Carrot and Raisin Cupcakes with a cream cheese icing. The healthier version.

For as long as I can remember I've always loved cooking. And about four years back when I became a mum the focus shifted from just cooking to cooking wholesome nutritious food and eating variety. Healthy, nutritious food as against the junk that the children obviously like and want and we are guilty of giving them, at times. Yours truly included.

And so when I was given a platform to cook and talk, I decided to preach:)

What is interesting about these cupcakes is that these are made out of wholewheat as opposed to the refined flour that most cupcakes are made out of. Refined flour or the fair flour has always dominated the baking food industry and though it yields much more attractive results, it does not contain even quarter the amount of health benefits that whole wheat has to offer. Whole wheat flour on the other hand is power packed with nutrients. It is fibre rich and is loaded with minerals and vitamins. A great choice for our little munchkins.

Having said that, I need to tell you that these cupcakes aren't as light as those made with white flour, the bran in them gives them a coarse texture which I think works well with the carrot.

Coming to carrots, not only is it “good for the eyes” but it is also good for the skin. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver which helps to protect the skin from sun damage. The cupcakes also have raisins that are a great source of energy, vitamins, minerals, and anti-oxidants. Very rich in iron and potassium. If your little one is not fond of raisins, you may use prunes, dry apricots, walnuts, hazelnuts, whatever you fancy.

Whenever I make them I always make them mini and at times even without the icing. One, because Sara can take them to school as a snack or eat one for breakfast so the portion is perfect for her little tummy (Imagine she gets to eat a dessert for breakfast ofcourse with veggies inside it!). And two, if you are making them with the icing, the size helps you portion control the sugar bit. But go with what you like. This is a very forgiving recipe so you can make it into bigger cupcakes for a party or even a loaf cake, like a warm tea cake with some cream.

Before I share the recipe, I must thank Tony and James from Lootah for giving them lovely opportunity to conduct this demo, the ever helpful team at Lafayette, especially Chef Adrian and a big thanks to all those who came to encourage me.

Carrot and raisin cupcakes with cream cheese icing.

                                                                                                    

Makes 22 mini cupcakes

Ingredients

For the cupcakes:

175 gm whole wheat flour

3 tsp baking powder

1/2 tsp ground cinnamon

a pinch of salt

150 ml oil

150 gms soft light brown sugar

3 medium eggs, beaten

1 tsp vanilla extract

50 gms raisins

225 gms carrots, peeled and grated

For the icing:

1 orange

75 gms cream cheese

175 gms golden icing sugar

Instructions:

Preheat the oven to 180°C and lightly oil two 12 hole muffin trays.  

1. Sift the flour,baking powder,cinnamon and salt in a bowl  (Include any bran from the sieve).

2. Add the oil, sugar, eggs, vanilla extract, raisins and grated carrots.

3. Beat until smooth and spoon into the muffin trays. 

4. Bake for about 20 minutes until risen and golden.

5. Cool on a wire rack.

For the icing:

1. Peel thin strips of zest from the orange.

2. Beat the cream cheese and icing sugar together with 2 tsp juice from the orange to make a spreading consistency.

3. Swirl or simply spread the icing over each cupcake and then top with shreds of orange zest.

These cupcakes will keep for 3 days in an airtight container in a cool place.

*I have used cinnamon because I enjoy it as a supporting flavour but if you are not a big fan, you can easily leave this out. You can add pumpkin pie spice if you like.

**Also, usually one drains the grated carrot in kitchen roll before using it, to absorb the excess liquid but here it isn't required because the extra water actually helps keep the cake pleasantly moist.

**Adding a bit of the orange juice to the icing does lift the icing.

Images: Personal Album.While you enjoy reading this post with visuals.Please do not use them without asking. They belong to Orange Kitchens unless otherwise stated

Roasted cherry tomatoes, basil and cheese pie.

I love Thursday evenings. Who doesn't? More when they are accompanied by a good bruschetta, some cheese to nibble on and a glass of wine. Ripe tomatoes on bread that has been rubbed with cloves of garlic (I adore garlic) and lots of fresh basil.  Mature and pungent cheddar and fruity parmesan on my platter.

But there are times when I want a little more than just a bruschetta but with the same flavours and ofcourse when I have a little more time on hand. And that is when I make this pie. 

The pie crust is lovely. Buttery, firm yet flaky and the trio of cheese, basil and paprika join the butter to make the crust truly sublime. The classic combination of tomatoes, basil and garlic works beautifully with the mustard and cheese in the filling. Also go ahead and add some ham, if you'd like. I like it just the way it is, though.

I hope you have fun trying this recipe and you get as much joy as my family & friends get by biting into it.

Roasted cherry tomatoes, basil and cheese pie (Makes one seven inch pie)

Ingredients
For the pie crust
200 grams of all purpose flour, sifted
100 grams of cold butter, cut into cubes
25 grams of grated cheddar cheese
25 grams of grated parmesan cheese
¼ tsp of dry basil
¼ tsp of paprika
Salt to taste
¼ to ½ cup ice cold water

For the filling
15 cherry tomatoes, halved
¼ cup of olive oil
2 whole cloves of garlic, with their peel on
1/8 tsp of dry basil
25 grams of grated cheddar cheese
25 grams of grated parmesan cheese
1 egg, beaten
1 tsp good mustard
¼ tsp basil
1/8  tsp of paprika

Instructions:

To make the pie crust:
1.Rub the cold diced butter into the flour till it gets all crumbly and the crumbs are pea-sized. Next add the grated parmesan and cheddar, dry basil, paprika and salt.
2.Add the ice cold water, just enough to bring it all together into a dough.
3.Wrap the dough into a cling film and leave it to rest in the fridge for about 30 minutes.
4.Roll out the dough and line a 9 inch pie tin with it. Cover it with baking paper and fill it with red kidney beans and blind bake it for 10 minutes in a preheated oven at 150 degrees Celsius.
5.Remove the paper and the beans and bake for another 10 minutes.

To make the filling:
1.Preheat the oven to 180 degrees Celsius. Take the tomato halves and give it a good mix with the olive oil, whole cloves of garlic, dry basil and a pinch of salt.
2.Transfer into a baking tray and bake it for 10 minutes. Cool. Remember to remove the garlic cloves.
3.Combine the grated cheddar, parmesan, egg and mustard and fill the pie crust with it.
4.Put the cooled tomatoes on top of the cheesy mix and sprinkle it generously with fresh basil leaves and some paprika for colour.
5.Bake for about 20-25 minutes.
6.Serve warm. Enjoy.

Eating my way through June.

I agree I have been away for close to a month. But the thing is my hands were busy holding a fork and a spoon and sometimes a whisk, the mouth munching, the eyes salivating and well the mind was gainfully occupied thinking of what and when will be my next meal. Enough reasons not to show up here, right?

Without further ado let me share the month of June with all of you. Oh and it is going to be a long post so I suggest you get yourself a cup of coffee and make yourself comfortable.

Cooking up a storm

Well..just like every month (as expected) there has been a lot of action in the kitchen here and while I managed to click some of the things that made their way to our tummies...most made their way...way too fast to be shared here. Five spice orange cookies with candied oranges, a chocolate chip bread pudding, baby spinach, feta and pomegranate salad,a ratatouille, a beetroot, green apple and carrot salad, a Nutella cupcake and fruity yogurt parfaits both made entirely by my little chefling (MLC from now on) and more...

And pancakes. MLC has been bitten by the pancake bug. No, she clearly doesn't want variety when it comes to the recipe, you knows oats in one, buckwheat in another. Whole wheat with honey each time. But it has to look different. There is a design brief each morning. No circles, triangles, stars & moons this time. Only fairies, ballet dancers, pointy shoes and umm..an occasional Santa. Her verdict...I am doing okay.

Eating out

Amongst the numerous meals that our family had outside of our kitchen, two that NEED to be shared have to be the ones we had at Peshwa and Barrio Fiesta. The first was one was this really awesome & authentic Maharastrian meal & the second was lip smacking Filipino food. I am no food critic hence no review & snaps of what we ate (Also note: my fellow diners will kill me if each time we went out to eat and I began to take pictures:)) but if you trust my taste buds a bit do give these places a try.

Of food events, meeting people and some more eating

June also brought with it many lovely opportunities. A pity that I could only attend two of those. 

The first one was to meet and congratulate the amazing team at Baker and Spice. They invited me for the Annual World Environment Day Harvest Breakfast that brought their Farmers' market season to a close. Their philosophy is really simple  yet one that very few follow. Local, organic, fresh and homemade. So their menu keeps changing depending on what is in the season. You can know more about there here 

The day started pretty early and as I entered I was greeted by this lovely wooden long table that made me swoon;with food enough to feed an army. 

There was the mouthwatering classic shakshouka, their new green version made with zucchini that I simply loved, a to die for aubergine and pepper preparation called sabih, creamy hummus, labneh, freshly baked bread and croissants, peach parfaits and fresh orange juice,tangy plum & pomegranate spritzers to go along.

Lots of fresh produce all around, gigantic platters of salad and hummus that were too pretty to even touch. Had I made them I would have not allowed anyone to come near them but the people at Baker and Spice were  too kind.

It was a lovely morning spent breaking bread with fellow food bloggers, producers, people from the food world and friends. Big thanks to Angela who handles their PR and the entire team of Baker and Spice for the invitation and the warmth.

And ofcourse the very same night I had to recreate the shakshouka at home for my loved ones:)

See more pictures here

And now for the second memorable event.

That I love France is not a secret and at some point in life I would want to live there(DH are you listening?). So when Moustafa Mahdi extended an invitation to attend the Apéritif à la française there was no way I was going to let this pass. Arrangements had to be made for the little one to put to sleep early and her aunt watched over her so that I could sneak my way out on a weeknight to be there. And I am glad I did.

The Apéritif à la française is a celebration of french food and beverages where people who appreciate French art de vivre and those curious to learn more about it come together. This annual event is organized by the International Food & Lifestyle Marketing Group, SOPEXA, and is supported by the French Ministry of Agriculture, Food and Forestry to promote the French gastronomy and Art de vivre. It was held on the 10th of June at the Westin Mina Seyahi. 

This year was its 10th anniversary and it was celebrated at Berlin, Copenhagen, Dubai, Hong-Kong, Milan, Montreal, New-York, Paris, Sao Paulo and Tokyo on the same date and at the same time.

It was a beautiful evening buzzing with people all of them having one thing in common; food. The stage was set and there was a large mouth-watering display of dairy products, breads, fruits, chocolates, biscuits, seafood, meat as well as wide selection of beverages including tea, bottled water, syrups, lemonades and more in very authentic French atmosphere.

Much thanks to the team at Apéritif à la française for their hospitality and Moustafa Mahdi for the invitation.

See the complete album here

Writing on food
And before I bring this long post to an end, Dubai please join me in welcoming a new e-magazine The Indian Trumpet. 

It aims to capture the colour,culture and chaos of India that Indians crave and miss. The first issue goes live on the 1st of July. So wish them lots of luck  and give them tons of love. I have a written a short food story for them which I hope you will enjoy going through.

That was my month in food. My desktop wallpaper reads, "Kitchens are meant to bring families together". Mine did. I wish the same for you.

Eat well. Stay healthy.

Images: Personal Album.While you enjoy reading this post with visuals.Please do not use them without asking. They belong to Orange Kitchens unless otherwise stated.

Stone fruit crisp.

Okay...so what does one do when faced with a situation like no power for almost 16 hours and loads of stone fruit in your refrigerator going all mush.Well, you wait for the power to come back and rescue them by making a stone fruit crisp. 

It takes all of five minutes to put together (well, anything longer and you don't want to do it because you are not sure if the power is here to stay) and tastes absolutely wonderful. 

The stone fruits lending the acidity to the crisp, the chewy texture of the muesli and the sweetness from the brown sugar...yum...I also added a  splash of red wine when I made a second batch that very evening.

Stone fruit crisp
Serves 8


Ingredients
4 cups sliced peaches
2 cups sliced plums 
2 cups sliced apricots
1 cup soft brown sugar
3 tablespoons whole wheat flour (atta)
1/4 teaspoon cinnamon
1 cup muesli
1/2 cup soft brown sugar
3/4 cup whole wheat flour
1/2 teaspoon salt
1/4 cup butter

Instructions

1. Combine the peaches, plums, apricots, half of the soft brown sugar, flour and the muesli in a large bowl; let it stand for 15 minutes.

2. Preheat oven to 180 degrees. 

3. Spoon the fruit mixture into a ceramic baking dish (coated with oil).

4. Combine the muesli, the remaining soft brown sugar (1/2 cup), 3/4 cup of the whole wheat flour and salt in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle the muesli mixture over the fruit mixture. Bake for about 35 minutes or until topping is lightly browned and fruit is bubbly. 

Serve with cream if you like.

Image : Personal Album
Recipe: Adapted from Cooking Light

While you enjoy reading this post with visuals.Please do not use them without asking. 
They belong to Orange Kitchens unless otherwise stated.

Mini Chocolate and vanilla muffins.

You are probably familiar with my love for muffins. Because these little cakes are so quick and easy and when baked in mini trays their cuteness quotient increases exponentially. 

This one in particular is my all time favorite recipe when friends who are passing by my home want to drop in for a cup of coffee and more importantly I have nothing in the fridge but some eggs and butter. These take all of 20 minutes from start to finish and by the time you've tidied up your home and made yourself presentable the oven goes, tring. Ah! did I mention that the home smells wonderful too :)

 And that cup of cappuccino makes it all the more memorable.   

Mini Chocolate and vanilla muffins
Makes 24 mini muffins

Ingredients
175 grams soft butter
175 grams caster sugar
175 grams self raising flour
3 medium eggs
1 tsp baking powder
1 tbsp cocoa powder
1 tbsp milk
1/2 tsp vanilla extract

Instructions

1.Preheat the oven to 180 degrees Celsius. Grease two 12 hole mini muffin trays or line with paper cases.

2.Put the butter, sugar,eggs, flour and baking powder into a large mixing bowl. Whisk for about two minutes until smooth, then pour half the mixture into a separate bowl and sift the cocoa powder over it.stir in the milk until blended.

3.stir the vanilla extract into the first mixture.

4.spoon the vanilla mixture evenly between the prepared tins, then spoon over the cocoa mixture. At this stage if you like, using a small spoon swirl through the two mixtures to make a marbled pattern.

5.Bake for 12-15 minutes until well risen and firm to the touch. Cool in the tins for 5 minutes then turn out to cool. These keep well in a airtight container for 3-4 days.

Images : Personal album
Recipe: Cupcakes & Muffins by Ann Nicol 
While you enjoy reading this post with visuals.Please do not use them without asking. 
They belong to Orange Kitchens unless otherwise stated.