Singapore Food Adventures: An Overview

Hello dear readers. I know I have been MIA last month, but I have good reasons for it. I have been on a relaxed vacation where I have really skipped even looking at my blog. 

This July I was taking my first international holiday in Singapore. I was hosted by my lovely to-be sister-in-law and her husband at their beautiful home and my fiance was able to join me the last two weeks of the trip! My fiance's best friend and his family are also in Singapore making it a great tourist and family vacation.

If you've been in touch with my Facebook page you'll have read of the food adventures I've been having there. How could the foodie in me miss out on all the variety of tasty food available.

 Here is a snapshot of all the great food memories I've carried back with me!

This past month I've had breakfast like a local, eaten authentic Thai food, sampled Korean barbecue at a stall in the mall, had three Vietnamese cuisine dinners, fallen in love with Indonesian bamboo cakes (that require a certificate of skill), had Swedish meatballs at IKEA, celebrated tai's birthday with Greek food, finally had authentic Mexican food, devoured burgers from American burger chains, dipped my toes in the ocean of Japanese food and celebrated my love for Turkish food (phew!). 

I will be writing about these over the next few posts, so watch out for them.

Top 10 Rainy Day Foods

Mumbai has finally seen some rains yesterday and today after a few erratic showers that marked the beginning of the monsoon a month back. As I sit in the balcony with a large mug of hot tea, rainy day food cravings hit me!

There are so many things I wish to make and eat that I came up with my list of Top 10 Rainy Day Foods... and here I am typing it away. So what would be on my mind on rainy days? Here goes

1. Kulhad Masala Chai

Hot and spiced full-bodied Assam tea, boiled to strong perfection with milk and sugar, served in a rustic earthernware kulhad - that's your Kulhad Masala Chai

Kulhad Masala Chai

The fragrance of the earth as you touch the kulhad to your mouth for a sip, followed by the minty and gingery sweetness of the tea just about defines perfection to a tea-lover like me. 

2. Bhajiyas/ Pakoras

Nothing can beat the combination of hot crispy onion bhajiyas (pakoras) and chai on a rainy day. Thin slivers of onion dipped in a gram flour batter spiced with corriander powder, red chilly powder, garam masala and turmeric powder and fried to golden brown perfection... oh sigh! 

Palak Kanda Bhajiya with Dipping Sauce

I also make this different version of bhajiyas- Palak Kanda Bhajiya with a dipping sauce which mesh the interesting tastes of spinach and onion and are served with a dipping sauce that has minty and corriander tastes added to your regular ketchup.

3. Wada Pav

Wada pav is Mumbai's most famous snack and street food and I strongly believe it must have been invented on a rainy day for rainy days! 

Wadapav

Wadas have a potato filling that has boiled and mashed potatoes cooked for quite some time with ginger, garlic and green chilly paste. This filling is then enveloped in a gram flour batter and deep fried. The prepared wada is served hot in a pav (a local bun) with a fresh green corriander and mint chutney and date and tamarind chutney Though you will find a wadapav stall at every nook and corner of the city, the best wadas are always the homemade ones... and they're so easy to prepare and gobble down! 

4. Thukpa Soup (Vegetarian)

Thukpa is a noodle based clear soup from the North East region of India. Usually served with a piece of meat, I have made a vegetarian version of the soup at home.

Thukpa Soup (Vegetarian)

This garlicky clear soup with hints of ginger and pungency and loads of noodles to twirl around your fork makes it a fun and must-have meal for when you are watching the rains from your balcony! And of course because of the noodles and less spiciness, kids love it!

5. Cutlets 

Ooooh cutlets! My favourite rainy day morning breakfast when I was at St. Xavier's.

Healthy Cutlets (but don't tell the kids that!)

A cutlet is a very simple patty of boiled potatoes and myriad vegetables cooked with spices which is then coated with semolina and fried or shallow fried. This little patty packs many flavours and enveloped in a pav (bun) it makes for such awesome rainy day comfort food. 

6. Bread Butter Jam

Rainy days can make you really hungry at times and then you want nothing but a quick fix! At these times there can't be anything better than warm, toasted bread served with butter melting on it with a dollop of jam for sweetness.

Bread butter with Apple Cinnamon Jam

One of my favourite jams to have is my home-made apple cinnamon jam which is fruity, sweet and has the perfect note of spice from the cinnamon in it!

7. Ragda Patties

I can have chaat any time and anywhere! And I am sure there are many people like me! While pani puri is my go-to chaat at all times, rainy days call for some hot chaat that is filling too... and so on rainy days I make ragda patties.

Ragda Patties

Ragda patties has soft potato patties served with a spicy white chickpea curry (ragda). This is then topped with date and tamarind chutney and mint and corriander chutney, sev, chopped onions and fresh corriander. Hot ragda patties with lots of sweet and tangy flavours makes for a great rainy day chaat!

8. Paranthas

Imagine a cool rainy day when the skies are grey and you are served a hot parantha right off the tawa with a big dollop of butter... sounds just about right, doesn't it?

Delhi ki Paranthe Wali Gali Ke Paranthe

Paranthas are flatbreads, usually spiced, that are made either with or without filling. On rainy days I like making these Delhi ke Paranthe wali Gali ke Paranthe. These flaky, crispy flatbreads spiced with dry spice powders between the layers are really yummy, especially when served with loads of butter!

9. Corn Chaat

Rainy days call for corn! I cannot think of any time when we've gone and got wet in the rains and not ended the day with bhutta (corn on the cob roasted on coals and served with lime juice, slat and red chilly powder rubbed all over it).

Corn Chaat

At home, I prefer making corn chaat on rainy days with lots of boiled sweet corn, chopped onions and tomatoes and masalas for the twist and taste.

10. Oats Upma

Oats upma can be one of those healthy yet yummy things people on a diet can have on a rainy day. A large bowl of this upma can make for a great breakfast or a light lunch or dinner when watching those rains fall away.

Oats Upma

Oats upma is a recipe I tried when I was craving upma but there was no rawa (semolina) at home. So, I made the upma in the traditional way and just substituted oats for rawa and voila! I had another tasty and very healthy dish ready to eat!

So here's my list of favourite rainy day dishes... what are your's?

Three Step Broccoli Salad Recipe

I recently appeared for the final exams of my Masters course... and like all exam times I ended up having a very hectic schedule everyday. This schedule left me no time for making elaborate lunches and dinners. And rather than rely on preservative-laden instant foods or heavily oily and spicy restaurant food, I prefer to make quick meals of soups and salads. One such recipe I 'came up' with during these exams (when I was supposed to be focussed on studying) was this quick broccoli salad.

Three Step Broccoli Salad

The three-step broccoli salad can be made in 5 minutes and is light, filling and tasty. In this salad, the typical pungent and astringent flavour of broccoli combines well with the sweet, spicy and sour Thai Sweet Chilli sauce based dressing. 

Three Step Broccoli Salad Up Close

This salad can be had by itself for a light yet filling summer meal. It can also be had as a side-dish with a meal of Thai Red Curry or Thai Green Curry and steamed rice. Here's how you can enjoy this salad at your home:

Three Step Broccoli Salad Recipe

Preparation Time: 8 minutes

Assembly Time: 2 minutes

Total Time: 10 minutes

Serves: 2

Ingredients:

2 cups broccoli florets

3 cups water

1 tbsp toasted sesame seeds

A pinch of salt

For the dressing

1 tsp lemon juice

2 tbsps Thai Sweet Chilly Sauce

Method

Step 1: Bring the water to a boil in a sauce pan with a pinch of salt. Add broccoli florets for two minutes. Drain and run under cold water. 

Step 2: Mix together the lemon juice and the Thai Sweet Chilly Sauce.

Step 3: Pour the dressing over the florets and garnish with sesame seeds.

And voila! Your salad is ready to eat! 

Curried Lentil Soup

Since I am a food blogger here and a restaurant reviewer on Spicerover India with a new excuse to eat out (the golden period after engagement), I tend to eat heavy meals outside at least 4-5 times a week. So, when I am eating at home, I try to have light meals to maintain a balance (and my weight!).

Curried Lentil Soup

A lentil soup makes for a great one-dish meal for a diet. A bowl of this soup is quite filling. It is made with very little oil, it has no carbs (unless eaten with some form of bread) and has lots of proteins. The only downside for the Indian palate is that is has very little spices in it. Therefore, the other day, I read through some basic lentil soup recipes on the internet and I added my twist to it to make a tasty curried lentil soup.

Curried Lentil Soup

The recipe for this yummy soup is as follows:

Curried Lentil Soup

Preparation Time: 2 hours (to soak the lentils)

Making Time: 30 minutes

Serves: 4

Ingredients:

1 cup yellow toor dal (split pigeon peas)
1/2 cup green moong dal (split green gram with the skins on)
1/2 cup udad dal (split black gram)
1/2 cup masoor dal (split red lentil)
4 cups water
1 tbsp olive/ peanut/ sunflower oil
1 tsp cumin seeds
1 tsp asafoetida powder
1 tbsp ginger paste
1 tbsp garlic paste
1 medium sized tomato finely chopped
1 tsp turmeric powder
2 tsps red chilly powder
1 tsp cumin powder
1 tsp black pepper powder
Salt to taste

Lemon wedges to serve


Method

Wash all the lentils well and then soak them in 3 cups of water for 2 hours at least. Cook all the lentils in a pressure cooker for about 15 minutes till done. Roughly mash them a little after they are done.

In a deep pan heat the oil and temper with the cumin seeds.

Once the cumin seeds begin to crackle, add in the asafoetida powder and let it sizzle in the oil for about 10 seconds.

Now add in the ginger paste and garlic paste and fry in the oil for another 15 seconds.

Reduce the flame to a medium high and add in the chopped tomatoes, turmeric powder, red chilly powder and cumin powder. Fry the mixture for about 1 minute till the tomatoes release the oil and are tender.

Now increase the flame to high and add in the cooked and roughly mashed lentils.

Bring the mixture to a boil and add in the salt and black pepper powder. Reduce the flame and let the lentil soup simmer with the spices for about 10 minutes.

Serve hot with a dash of lemon juice.

10 Inspirations to Innovate in the Kitchen

What inspires people to do some thing? What is it that strikes a chord with them to create some thing or pursue the object of their inspiration? Inspiration can come from many sources, and each of them is precious as it pushes us to think beyond the box and do something interesting.

So the other day I was thinking about what is it that inspires us to cook and innovate. And I realised that inspiration can come from many sources, and many needs too. Here are some that I thought of!

1. The 'Hungry-Stomach' Inspiration

This is the top most reason to cook! When you are hungry and you like to cook, you will enter that kitchen and whip something up.

So how does being hungry help us to innovate? Many times being hungry comes with particular cravings that you have to satisfy and when you cook for these cravings, you innovate too. Some of my favourite dishes that I make when I have cravings are aloo parathas (spiced potato stuffed flatbreads) and sheera (sweet semolina pudding).

Aloo Parathas

Aloo Parathas With Aamras for those "I-am-Hungry" Cravings!

And when you are very hungry you will reach out to make those dishes that you can make really fast and eat fast!

2. The 'I-am-too-bored-to-cook' Syndrome

Think of all those times when you have been the only one at home for a meal and have been too lazy to cook. Or when you have had too much work and the thought of entering the kitchen just doesn't sit right.
At these times I like to make some quick soups and salads that are filling and don't take too much time, thought or effort to cook.

Asian Style Salad

Asian Style Salad for the 'I-am-too -bored-to-cook' syndrome

Thukpa

Thukpa Soup for when you are too bored to cook something elaborate

3. The 'I-have-these-ingredients' Excitement

Every time I go to Crawford Market, it gives me this reason to cook. For at least a week after my shopping sprees, I will be cooking new and exotic dishes in my kitchen, because I will have found the right ingredients.

Here are some dishes that result from my latest shopping spree at Crawford market:

Fettucine in Pesto Sauce

Fettucine in Pesto Sauce

Pumpkin Soup with a Mirepoix Base

Thai Green Curry

Thai Green Curry from Scratch: because I had all the ingredients!

4. The 'Some-Ingredients-Missing' Desperation

Oh, this one! The one that befalls all of us at some point in time. It makes such innovative cooks out of us! Especially when we are craving one particular dish, and we are missing one or two ingredients out of all those needed. Like once when I was craving upma (savoury semoilina pudding) and I did not have any rawa (semolina) at home... here's what I did!

Oats Upma

Oats Upma made when I had Rawa missing from my pantry!

5. The 'Empty-Storage' Conundrum

This is such a cliche when it comes to bachelor pads or singles places. You can still crave home cooked food when you are too lazy to shop. What do I do in such cases? I make tadkewaale dahi chawal (tempered yoghurt rice)! A quick no-fuss fix!

Tadke Waale Dahi Chaawal

And those days when I do not have any vegetables at home, I make this interesting sabzi-

Papad Ki  Dahiwaali Sabzi

6. The 'Special-Occasions' Creativity

Special occassions call for special dishes. And if you  love cooking, they also call for you to try and create new recipes to mark the occassion. I have some great memories of some really special dishes I have created for such special occassions

Hummus (chickpea dip) Platter for my brother's birthday with regular hummus, basil hummus and masala hummus (Indian style!)

Hummus Platter 

Cheesy Sweet Corn Canapes that I made to celebrate my 100th blog post

Cheesy Sweet Corn Canapes

7. The 'I-don't-want-to-eat-the-same-old-stuff' Alternative Search

Variety, as they rightly say, is the spice of life. And you indeed cannot eat the same dishes again and again. Everyone needs a change from their traditional food, once in a while. And these are dishes I cook to liven things up in the kitchen every once in a while!

Pan Seared Aubergines with a Yogurt Dip

Restaurant Ready Pan Seared Aubergines with a Yogurt Dip

Spaghetti in Red Sauce

Spaghetti in Red Sauce with Olives

8. The 'Kid-Might-Eat' Hypothesis

Every mother will agree that your concept of cooking changes completely when you have a kid! The dishes and food you have cooked over the years get questioned. And food and cooking becomes an exploration from scratch based on one hypothesis, "My kid might eat this". Here are some dishes that kids might eat-

Hakka Noodles

Hakka Noodles for the Kids

Healthy Vegetable Cutlets that hide all the veggies in it!

Healthy Vegetable Cutlets

9. The Recipe Re-creation Mode

Recipes, to me, are signposts or guidelines to be followed while making variations in them as per my taste preferences or those of my family. Some recipes that I have gotten innovative with are-

Dhaniya Kadhi (fresh corriander based yogurt sauce) that I saw on a food-travel show on T.V.

Dhaniya Kadhi

Pink Guava Curry that I found in the Good Food India magazine

An adapted version of pink guava curry

10. The 'Weather Calls for It' Cooking

Seasons change. Seasonal vegetables change. And the weather also calls for certain dishes. Need I really say more?

Cold and refreshing Waldorf Salad served chilled for summers

Waldorf Salad

Pakoras (fritters) with a twist for the rains

Onion Spinach Fritters with 

Hearty roasted red pepper and tomato soup for winters

Roasted red pepper and tomato soup

Delhi ki Paranthe wali Gali ke Paranthe Recipe (Spicy Flatbreads Recipe)

A few years ago when I was about 12 years old, I saw a T.V. food and travel show episode on Delhi's very famous Paranthe wali Gali. I was fascinated on finding out that there is a whole lane of just parantha walas! One of the parantha walas interviewed on the show demonstrated the recipe of his very popular paranthas and I immediately noted and made this recipe the same day.

Delhi ki Paranthe wali Gali ke Paranthe

I have tried this recipe many times over the years and am in love with these crisp, flaky and spicy paranthas. Though these take some more effort to make than our regular paranthas, they are really worth the little extra effort. This step-by-step recipe with pictures should make it easier to make them. The paranthas can be eaten for breakfast, lunch or dinner.  They are best served with Amul butter and eaten as is or with some yummy dal makkhani.

Delhi ki Paranthe wali Gali ke Paranthe

Delhi ki Paranthe wali Gali ke Paranthe Recipe

Preparation Time: 30 minutes

Making Time: 5 minutes for each parantha

Serves: 4

Ingredients:

For the dough

3 cups whole wheat flour

2 tsps oil

A pinch of salt

1 1/2 cups water

For the spice mix

2 tbsps salt

2 tbsps red chilly powder

2 tbsps garam masala powder

Ghee or oil to apply on the paranthas when rolling them out

Ghee or oil for shallow frying the paranthas

Method

For the dough

Mix the salt and the oil in the whole wheat flour using your fingers. 

Keep adding in the water slowly and knead a firm dough.

Cover and let it rest for about 15 minutes.

For the spice mix

In a bowl mix together the salt, red chilly powder and the garam masala well.

To make the parantha

Make a ball of the prepared dough about two inches in diameter.

Delhi ki Paranthe wali Gali ke Paranthe: Step 1

Flatten in and roll out a thin flatbread of about 6 inches in diameter

Delhi ki Paranthe wali Gali ke Paranthe: Step 2

Now take 1 teaspoonful of ghee or oil and spread it well all over this rolled out dough.

Delhi ki Paranthe wali Gali ke Paranthe: Step 3

Now take the spice mix and spread it liberally all over the rolled out dough. 

Using your fingers mix it with the oil so that the spice mix sticks to the dough well. 

Delhi ki Paranthe wali Gali ke Paranthe: Step 4

Next, make horizontal and vertical cuts about an inch apart from each other on the parantha such that you get squares.

Delhi ki Paranthe wali Gali ke Paranthe: Step 5

Start stacking these squares on top of each other.

Delhi ki Paranthe wali Gali ke Paranthe: Step 6

You will get a pile like this.

Delhi ki Paranthe wali Gali ke Paranthe: Step 7

Now, flatten out this stack to make it ready for rolling out the parantha.

Delhi ki Paranthe wali Gali ke Paranthe: Step 8

And roll out a parantha. Don't worry much about getting a perfect round shape, it will look like this!

Delhi ki Paranthe wali Gali ke Paranthe: Step 9

Heat ghee or oil on a flat girdle (tawa). 

Place the parantha on it and lower the flame to a medium high. 

Shallow fry the parantha till it is golden-brown and crispy on one side (as seen below).

Delhi ki Paranthe wali Gali ke Paranthe: Step 10

Flip over and fry till golden-brown on the other side too. 

Serve hot with a dollop of butter!

Delhi ki Paranthe wali Gali ke Paranthe: Ready to Eat!

10 Must-Have Gujarati Dishes

Gujaratis (people from the state of Gujarat in western India) have a big love affair with their food. No wonder, as soon as people find out that I am a Gujarati and a food blogger, the conversation turns towards Gujarati food.

If I had to use three words to describe Gujarati food they would be 'sweet', 'sour' and 'abundant'. Yes, Gujarati food is unapologetic about the presence of sugar or jaggery and lemon or tamarind in most dishes and about eating and feeding in hearty quantities.

As I have often declared, I am a Gujarati who eats very little Gujarati food. This is because I am not a great fan of all the sour and sweet flavours being there in the food all the time. However there are few dishes of Gujarati cuisine that I truly relish and that make me go back to my roots. 

Here is my list of Gujarati dishes you MUST have-

1. Fresh Toor Kachori (Leeli Tuver ni Kachori)

Fresh Toor Kachoris (Leeli Tuver ni Kachori)

This is a seasonal snack made in winters when fresh toor (leeli tuver) is available. This fried crisp kachori is filled with minced fresh toor that is sauteed with sesame, ginger, garlic, and flavoured with lemon and sugar for the Gujarati touch. It is a great snack and a traditional dish not easily found outside Gujarati home kitchens. So you either need to make it for yourselves or get invite to a Gujarati home in winters to have it!

2. Mag ni Dal na Pudla

Mag ni Dal na Pudla

This five ingredient quick fix make the taste of the moong dal (split green lentil) the hero of the taste of this dish. Neither too pungent, nor too spicy, this dish is great for kids and foreigners who love Indian food but beware of the pungency levels. It is full of proteins and makes for a great breakfast dish or a snack at any time of the day.

3. Lapsi

Lapsi: Image Courtesy: tarladalal.com

Lapsi is a sweet dish made of finely broken wheat. It is made by roasting broken wheat in ghee (clarified butter) and then cooking it in water with sugar and cardamom till it is soft. Lapsi holds quite some significance in Gujarati cuisine and is often cooked during a lot of festivals and weddings.

4. Handvo

Handvo: Image Courtesy: FoodFood.com

Handvo is a dish made famous by the scene in 3 Idiots where a drunk Kareena Kapoor asks Amir Khan as to why Gujarati dishes sound so dangerous with names like 'handvo' and 'dhokla' that sound like the name of bombs. Handvo are savoury lentil cakes made on the gas stove top that are served with a tempering of sesame seeds, red chillies and corriander on top. They make for a good snack or a light lunch or dinner dish.

5. Undhiyu

Undhiyu: Image Courtesy: tarladalal.com

Undhiyu is the most popular and elaborate Gujarati dish I have come across. Like tuver ni kachori, it is a seasonal dish, made only when fresh garlic with greens, surti papdi (broad beans) and leeli tuver are available. A main course dish had with pooris or rotis, it is made of different vegetables like papdi, tuver, baby brinjals, potatoes, sweet potatoes, purple yams and peas and muthiyas (fried spicy balls of fresh fenugreek with wheat flour, semolina and gram flour) in a green gravy made of fresh corriander, fresh garlic with greens, coconut and corriander seeds powder. This is a Sunday favourite in most Gujarati homes during winter when the family sits together to eat it and then can have a long afternoon nap afterwards (as it is very heavy!)

6. Gujarati Kadhi

Gujarati Kadhi

Move over Punjabi pakodewaali kadhi, this is kadhi as we Gujaratis do it! Undeniably sour and sweet with hints of spice from the chillies, curry leaves and cumin, Gujarati kadhi is a yogurt sauce best had with plain steamed rice. It is usually served with chhuti dal steamed yellow moong dal as an accompaniment, the scientific reason being to make up for the proteins needed in the meal!

7. Panki 

Panki: Image Courtesy: http://spiceroverindia.wordpress.com/2014/02/04/soam

Panki is a steamed crepe made of rice flour flavoured with turmeric, cumin, salt, garlic and green chillies. It is steamed by wrapping in a banana leaf and is served hot wrapped in the leaf. It makes for a great appetizer that gets the juices flowing.

8. Mag ni Dal na Dhokla

Mag ni Dal na Dhokla

Dhoklas are very famous Gujarati snacks. My experience has often been that it is the most popularly requested recipe from me. Mag ni dal na dhokla are made from split green lentils instead of the regular fermented rice batter (white khatta dhokla) or gram flour dhoklas (yellow khaman dhokla). Again made from 5 ingredients, these steamed dhoklas are light, lovely and tasty. They are perfect for vegetarians, vegans or those on a diet.

9. Khandvi

Khandvi

Khandvi are delicate, thin gram flour and buttermilk rolls that take some practice and effort to get proficiency in. The rolls in themselves are only flavoured with salt and buttermilk but the tempering of mustard, cumin and corriander adds another layers of flavour to it. I love this dish for it's delicate texture and flavours.

10. Masala Chaas 

Masala Chaas

With our love for hearty meals with plenty of food, no meal can be complete without masala chaas (spiced buttermilk) as an appetizer or after-meal digestive beverage. Masala chaas is a very easy and quick beverage and has beautiful flavours of cumin, ginger, chilly and fresh corriander that spice up the regular buttermilk made of  yogurt, water and salt.

Gujarati cuisine is full of flavours and colours with plenty of dishes in terms of variety and quantity.