14 February 

Happy Valentine's Day to all those who are celebrating!

I always remember Valentine's day not for the 'celebration of love' day but as one of my closest friend's birthday. She was my batchmate when I joined the corporate world. We were in the same induction class and both of us being a little awkward in social interactions we kind of started gelling together. She was very intelligent and a true geek in every sense. I was not that much of a geek but still I loved her company because the other kids in the batch seemed too different from me. They were outgoing, party loving, pulling night-outs and living the best time of their life with the new found independence of staying away form home. Me on the other hand felt homesick in Mumbai being so far away form home.  Partying was never my forte not was hanging out in a large group. So I felt pretty lonely in an unknown city. This friend of mine was a localite so she was staying at her home. The very first interaction point was the food she got from home. I used to love aunty's cooking and her dabba became one of our conversation topics. Food was always an ice breaker for me, even back in the days.

From classroom, when we moved on to real projects, we became bosom buddies. We discovered there was more to us beyond our asocial construct. We enjoyed office trips, we ran an inhouse magazine for 6 months, we did many such things which was quite enriching for us. I know you might be thinking these guys are such bores, at an age where they should have partied hard, she is talking about mental enrichments. But ya, for me mental enrichment was the most fun thing to do. It also pushed me to pursue many of my creative interests. 

The most fun part of being with her was her birthday. Now she was not at all a mushy kind of person. She was very practical and straightforward person. But her birthday fell on 14th of February. You see the irony here. We thought the person who is miles away form all these lovey dovey things gets born on a day of love. And just to irk her I would wish her 'Happy Valentine's Day' first thing on the morning of 14th February, instead of wishing her 'Happy Birthday'. The expression on her face after that was priceless - just like a deer caught in front of a headlight. This became a ritual for me even after she left the organization, I left the country, she got married and I moved back to Pune. I had visited her once while in Pune, when she was about to move away to another city with her husband. Somehow after that we lost connect, as there was a lot happening at my end and her end as well. But still I so fondly remember her on each Valentine's day. Its like I cannot start this day without wishing her in my mind. I also wish that we connect back soon again someday.

Now coming back to this day - the day of love. During the college days this day used to be perceived as something special. I used to see my room mate getting loads of Valentine's day gifts from her then boyfriend who used to stay in another state. I envied her, not because she had a boyfriend, but because of the cutesy gifts she would receive. I just wished that someone would also give me some nice, cute and pink gifts someday! The die-hard romantic soul in me would overpower the logical intellectual inside. 

Valentine's day back then would mean the city being painted in red balloons, the Archie's gallery in our neighborhood giving discounts on everything, restaurants playing romantic numbers and young couples bunking classes and heading off to some amusement parks or gardens. Our college was very much like a school, so I never saw anyone in my class buking college for going on a date, but we heard about it from the other girls in our hostel. Couple giving gifts (even teddy's), dressing up on the day and hanging out together seemed like a perfect definition of love. 

Now with all these years behind me, a special day for love seems futile. If there is one thing I have realized that is a person (guy or girl) who makes you special in even small things in day to day life - like complimenting on your cooking or helping you in household chores, hearing you out on your lowest days, supporting you in achieving your dreams, or just spending time with you even amidst their busy schedules is probably what love looks like. Love is not what you put on your Instagram photos or your Facebook wall, its the one that you cant specifically pin point but its always surrounding you and cushioning you against all the hard times. You cannot take a photo of it, you can just feel it. 

For me food is also an expression of love. When I cook for my loved ones, I feel happy from within. I wanted to make strawberry scones this weekend with the beautiful strawberries I had bought a few days back. The scones are possibly the easiest things you can bake. Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.

Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.

So lets get started with these super easy strawberry scones. And don't forget to also make the delicious glaze mentioned in this recipe. It adds the right amount of zing to the taste.

Wet Ingredients:

• Half & Half  ( 1 part cream + 1 part milk) - 1/2 cup
• Vanilla Essence - 4-5 drops
• Egg - 2
• Milk (for brushing) - 2 tbsp

Ingredients for Glaze

• Icing Sugar - 1 cup
• Half & Half Milk - 2 tbsp
• Vanilla Essence- 3-4 drops

Equipment:

• Baking Tray
• Mixing Bowl
• Whisk
• Strainer
• Oven

Recipe Video:

Procedure: 

1. Line a baking tray with baking sheet. 

2. Add all the wet ingredients in a bowl ( Half & half, eggs, vanilla). Whisk them together and keep aside.

3. Now in a large mixing bowl sift the flour. Add the sugar, salt, baking powder and whisk them uniformly to incorporate the baking powder evenly.

4. Now add cold butter into the dry ingredients. 

Tip: I had cut the butter into small cubes and kept them in the freezer for 10-15 minutes before using them in the recipe. Super chilled butter will help the scones rise better and become fluffy. 

5. Work the butter into the flour mixture with your hands until it resembles coarse crumbs. You can also use a food processor for the same. 

6. Once the butter is fully incorporated, add the chopped strawberries and gently fold in. Use your hands without putting too much pressure, mix everything together.

7. Now add the wet ingredients to the dry ingredients and mix until it starts forming a dough. The dough will be a little sticky, don't worry - just try to bring everything together.

8. Now transfer the dough to a lightly floured surface.  Form a ball first and then flatten it into a disc of about 1 inch height and 8 inch width. 

9. Using a sharp knife cut the disc into 6 or 8 equal slices. 

10. Now transfer these slices to the parchment-lined baking tray. Using a pastry brush, brush the top of each scone with milk. This will ensure it having a golden top.  Sprinkle some icing sugar on top for extra crunch - this is optional. 

11. Transfer the tray to freezer for 15-30 minutes. This will help the scones raise and become flaky.

12. While the scones are getting chilled preheat your oven to 375 degree F or 190 degree C.

13. Bake the scones for about 17-20 minutes until the top starts to brown. Keep an eye on them towards the last few minutes. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process.

14. Remove the scones form the oven and let them cool down completely.

15. While the scones are cooling down make the glaze. In a mixing bowl, whisk together powdered sugar, half & half and vanilla essence. Drizzle this glaze over the cooled scones.

30 December

I know I am super late for this post but then a good savory pastry recipe never gets outdated isn't it? This is just like the usual chicken pastry which is glammed up for a party.  And its the perfect party pleaser for a cozy house party on the new year eve. Pune folks are anyway going to be following the curfew hours from 9 PM due to new restrictions imposed and ring in the new year from the comfort of our home. 

This beautiful puff pastry is filled with the goodness of fresh spinach, chicken, cheese and Italian flavors. It looks super cute and is super fun to assemble. It may look complicated but pulling the pastry to make those starry shape is where all the fun is. You can just put on your imagination hat and stuff it with any filling of your choice and you are good to go. Add a glass of wine and a Netflix playlist of Korean romcoms to the scene and nothing can sound more appealing to me when I think of a cozy night at home.

Preparation Time : 20 minutes

Ingredients :

• Skillet
• Brush
• Paring Knife
• Rolling base and pin
• Baking tray

Procedure: 

1.  Preheat oven to 180 Degree. 

Note: I made this in the convection mode of microwave at 200 degree.

2. If you have frozen pastry sheet then you need to thaw it as per the packet instructions. It can be thawed in the refrigerator overnight or in room temperature for minimum 40-50 minutes.

Tip: When you thaw it at room temperature, keep checking the pastry sheets every 15-20 minutes whether its ready or not. Gently press the ball of your finger in the middle of one of the sheets. f your finger leaves an indentation, the pastry is ready to be used. 

Note: To thaw in the microwave, remove 1 pastry sheet from the box and outer wrapping and wrap in a paper towel. Microwave on HIGH for 15 seconds.

3. Slice the mushrooms and onion.  Wash the spinach and drain the water. Chop the spinach into medium size. 

4. In a skillet, heat oil and butter. When hot, add chopped garlic and a pinch of salt . Sauté for a couple of minutes.

5. Add chopped onion and spinach. Sauté them till the spinach starts to sweat, for a about a couple of minutes. Squeeze the water from the spinach and keep aside. 

6. In the same pan add a knob of butter. Sauté the mushrooms till they sweat and caramelize a little. Take it off the flame and keep aside.

7. Slide the butter cube into the same pan. Once hot add the chicken pieces. Add salt and pepper powder. Fry on medium flame, till the chicken is done. Keep aside.

8.  Now in a mixing bowl crack open an egg and whisk it to make egg wash. 

Prepare the Puff pastry base:

1. Transfer the puff pastry to a sheet of parchment paper. Roll out the puff pastry. Use a 10.5 inch dinner plate as a template to cut a large circle out of the puff pastry. 

2. Now take a 4 inch bowl as a template for the inner circle and gently press into the center of the pastry sheet to outline a smaller circle. Make sure to not cut all the way through the pastry sheet.

3. Use a sharp knife to make a perpendicular cut across the small circle. Make two more cuts across the small circle to create four equal triangles. Refer to the image.

Note: If the pastry becomes too soft to work with, just transfer it to the fridge for 5 minutes to firm up the pastry.

Assembling the Wreath

1. Now we start to make the layers of the wreath. We start by adding a few pieces of cheese all around.  

Note: It is recommended to use mozzarella to get the gooey texture, but if you do not have mozzarella use any cheese of your liking. You can also vary the amount of cheese.

2. Spoon in the sautéed spinach next in a ring around the puff pastry leaving an inch boarder around the outer edge.

3. Now add the sautéed chicken, mushrooms and some more cheese pieces on top. Add some Italian seasoning on top and sprinkle some salt. 

3. Now pick up the tip of one of the center triangles and carefully wrap it over the filling and outer edge of pastry to seal. Use a little water and pinch the edges of the pastry as shown below. Continue with each triangle, wrapping over the filling to create a wreath.

4. Now brush the pastry surface with egg wash generously. 

5. Sprinkle toasted sesame seeds on the surface where egg wash was brushed. 

6.  Now bake in the pre-heated oven at 180 degrees for 20-25 minutes until the pastry becomes golden brown.

Serve warm with your choice of drink.

Wish you all a very Happy New Year in advance!

30 August

I have always been a huge fan of baked or roasted vegetables and seafood. Roasting is such a healthy and delicious way to prepare your vegetables. The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. The result is a sweet, nutty, toasty flavor. And moreover they are easy to make. It practically cooks on its own! And that's why they are the perfect things for a weeknight dinner when you don't need to spend too much time in the kitchen.

These aubergines will be melt in the mouth soft with a crispy caramelized texture somewhat similar to the Bengali Begun Bhaja but a little more healthy counterpart. For the seasoning sauce you can practically use anything you love. I have made this using the Buldak sauce left over from some Korean ramen packet. But if you don't have Buldak sauce available, then just go for the traditional Chinese sauce mix with honey, soya sauce and garlic and it still tastes amazing like hell! I had this roasted aubergine with steamed rice and moong daal the same way we Bengalis consume Begun bhaja. But if you want you can have them with any side of your choice. It pairs up well with pretty much any sides.

Tips for making good roasted vegetables:

1. Slice veggies evenly to ensure even cooking
2. Don't skimp on the Oil - Oil helps the vegetables cook more evenly and crisp. It also adds a rich flavor that makes roasted vegetables irresistible.
3. Don't over crowd the baking sheet  - allow everything to sit in a single layer. Crowding will make the vegetables steam instead of roast, and that’s the opposite of what we want.
4. Season well - Be very generous with the seasoning, that's what is going to add all the beautiful taste and flavor
5. Perfect Temperature - 200 degree Celsius / 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. It does vary based on the water content in the vegetable. Vegetables with more water content needs higher temperature. But when in doubt, go for 200C/400F.
6. Prefer cooking without Parchment paper - While parchment paper helps in easy cleaning of the sheet pan, but it prevents even roasting. So it is always recommended to use the sheet pan without the parchment paper

Score the Aubergine and apply the sauce generously