Author: Tara Deshpande

CHICKEN TORTILLA SOUP

This is a shortcut version of the classic Mexican soup that you can make quickly with access to some tinned products. Traditionally it is prepared with hominy and a whole chicken but I use fresh corn and shredded chicken. Its a complete meal and you can choose your toppings. The recipe reel is on instagram @deshpandetara

SERVES 6

  • 3 Tbsp olive oil
  • 1 red onion, finely chopped
  • 6 garlic cloves, finely minced
  • 1 tablespoon chipotle in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 2 cups shredded cooked chicken
  • 400 grams crushed tomatoes from a can
  • 2 liters plain good quality chicken broth
  • 2 cups cooked black beans tinned, liquid drained and reserved
  • 1 cup frozen or freshly shucked corn
  • 1/2 cup cilantro, finely chopped, divided (optional or use parsley)
  • 1 lime, juiced
  • 1 tsp salt, or to taste

Garnish/Toppings

  • 1 large avocado, diced
  • 1 lime, cut into wedges, to serve
  • 2 cups corn tortilla chips or fried corn tortilla strips
  • cilantro or parsley to garnish
  • pickled jalapeno slices
  • sour cream
  • Mexican grated cheese

METHOD

  1. Preheat a heavy bottomed cast iron or Dutch oven pot over medium-high heat. Add olive oil chopped onion, garlic and sauté until onions are translucent.
  2. Add corn, chilli powder, cumin, chipotle, crushed tomatoes and stir well about 3 minutes.
  3. Add chicken broth. Let simmer for 15 minutes until corn is tender.
  4. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice just before serving. Taste for salt.
  5. Serve the soup with your choice of some tortilla strips, pickled jalapenos, sliced avocado, fresh cilantro, sour cream, cheese and lime wedges.

BENARSI DUM ALOO

This recipe unlike the Kashmiri Dum Aloo is made without onions and garlic and is suitable for a festive or religious occasion such as Diwali. The potatoes are covered and cooked on ‘dum’ or on a slow flame until they are melt in your mouth soft.

1 kg baby potatoes washed, steamed and peeled

2 cups fresh yogurt full fat

1 teaspoon red chilli powder

1 teaspoon turmeric

1 teaspoon kasuri methi

2 teaspoon salt

1 teaspoon coriander powder

1 large dried bay leaf

1/2 cup tomato puree

1 black cardamom

2 teaspoons ghee or vegetable oil

salt and sugar to taste

vegetable Oil for frying

Whisk yogurt all the dried spices and salt until smooth and reserve. Heat one inch of oil in a wide saucepan and fry the potatoes until evenly golden brown. Drain and reserve. Remove oil from the pan and add ghee. When ghee is hot add cardamom and bay leaf and cook till it sizzles. Switch off the flame and add the yogurt whisking immediately to prevent yogurt from splitting. Keep stirring until yogurt is smooth and comes together. Restart the flame at medium. Add the tomato puree and ginger and keep stirring the yogurt until oil leaves the sides about 3-4 minutes. Add the drained potatoes and 2 cups of water. Cover and cook on a low flame for 10-12 minutes until the gravy is thick and potatoes are very tender. Add salt and sugar to taste. Garnish with fresh coriander and mint sprigs and serve hot with laccha parathas or plain rotis.

benarsi dum aloo

benarsi dum aloo

FATTOUSH SALAD

A versatile and delicious salad. I sometimes use pita chips from a bag instead of making them and substitute with Za’atar when I run out of Sumac.

Yield: 4 to 5 servings

  • 1 6 inch pita bread or use pita chips
  • 2 cups cherry tomatoes washed and halved
  • 1 medium red onion peeled and sliced in thin rings
  • 2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
  • 2 English cucumber, peeled and cut in half moons
  • 5 red radish if available or 1 large white radish, cleaned sliced in small pieces
  • 2 whole scallions bulb and 3 inches of green stalk, finely chopped
  • 1 head of romaine, butter, iceberg lettuce cleaned and coarsely chopped
  • ¼ cup finely chopped fresh mint
  • 1/4 cup finely chopped parsley
  • For the dressing
  • 3 teaspoons ground sumac spice mix
  • 2 teaspoons finely minced fresh garlic
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lime
  • 4-6 teaspoons pomegranate syrup or glaze to taste
  • 1teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • METHOD
  1. Whisk ingredients for dressing in a small bowl and adjust to taste. Let dressing rest 25 minutes.
  2. Meanwhile heat oven to 350 degrees. Slice Pita into 2 inch pieces and bake on cookie tray for about 5 minutes, or until very crisp.
  3. Combine all fresh leaves and vegetables in a salad bowl.
  4. Break pita into 1-inch pieces and toss with salad, just before you serve it. Taste, add seasonings if needed, and serve immediately.

Mushroom Risotto

Use an Italian rice such as Arborio, Padano, Martelli, Carnaroli to prepare this dish. Stir constantly and add liquids slowly to get the right creamy consistency. Do not wash the rice to retain the starch and use a wooden cooking spoon. Serves 3

  • 1.5 liters of vegetable or chicken broth
  • 1/4 cup dried porcini mushrooms
  • 1 cup of Vialone Nano/Arborio/Padano/Roma rice (unwashed)
  • 2 tbsp truffle oil (optional)
  • 1 shallot or small white onion peeled and diced
  • 1 cup cleaned finely diced oyster mushrooms
  • 1 cup cleaned finely diced white mushrooms
  • 1/2 teaspoon crushed fresh thyme (optional)
  • 1 cup dry white wine
  • 1 tbsp unsalted Butter
  • Grated Grana Padano or Parmesan cheese
  • Extra-virgin olive oil
  • Salt
  • Pepper
  • finely chopped parsley to garnish

METHOD

Soak porcini mushrooms in two cups of hot water. after 20 minutes strain and reserve liquid. Squeeze the mushrooms dry of all liquid. If mushrooms appear chewy discard them otherwise chop finely and saute with remaining mushrooms any excess oil or liquids.

In a heavy bottomed saucepan on medium heat, saute the sliced shallot in 3 tablespoons of olive oil until just soft then 2-3 minutes later add the rice and saute it 1 minute. Add 1/2 cup of white wine, stir well. When it evaporates, add 1/4 cup chicken broth stirring constantly. When this evaporates add 1/4 cup porcini liquid and keep stirring. Keep repeating with 1/4 of liquids, stirring constantly until rice is cooked but firm and creamy. This could take 30-35 minutes. When rice is the correct consistency add the sautéed mushrooms along with butter, herbs and 2 tablespoons of grated cheese. Turn off heat after 1 minute. Add salt and pepper to taste and drizzle with remaining truffle oil. Serve immediately on large dinner plates with a spoon. For the how to cook Mushroom risotto video visit instagram @deshpandetara

PANEER CHEESECAKE WITH FRUIT

There was a time when we didn’t get cream cheese in India.

This didn’t stop us from making cheesecake. My mom bought the freshest paneer and made a delicious refrigerated cheesecake without eggs or gelatin. Depending on the season it was topped with fresh strawberries or mango even peaches. I tweaked the recipe a bit by freezing the cheesecake for a few hours. It gives you a wonderful texture and is a delight to eat in a hot Mumbai summer. Today we have dozens of brands both local and imported and so many cheesecakes- New York, Basque, Japanese and more but the simplicity of this one makes it timeless. If you don’t have mango jam add an extra tablespoon of icing sugar and a drop of mango food colour.

INGREDIENTS

8 inch cheesecake springform pan 2.5-3 inches deep lined with parchment paper

450 gram fresh paneer

5 tablespoons icing or confectioners sugar

3 tablespoons heavy whipping cream mixed with a tablespoon of thick mango jam

3 tablespoons of fresh mango puree and more to serve if desired

100 ml thick heavy whipping cream, chilled

1 package of digestive biscuits powdered

1 stick or 113 grams of melted butter

TO GARNISH

100 ml cream whipped to stiff peaks

4 ripe but firm Alphonso mangoes diced or fresh strawberry compote

METHOD

Mix the powdered digestives and butter today until well incorporated. Scatter the mixture into the parchment lined springform pan and press the crumbs down to form a smooth and even base.

You may bake this if you choose for 12 minutes at 350F or just refrigerate it so it sets.

In a food processor blitz the paneer, mango puree, whipping cream, mango jam and 3 tablespoons confectioners sugar several times until you have a thick and completely smooth puree.

Using a stand or hand mixer whip the cream to stiff peaks with the remaining confectioners sugar.

Whisk into the paneer mixture gently so as not to deflate the cream but make sure to incorporate it evenly.

Pour this mixture over the crumbs base and smoothen the top. Smack the pan gently on the counter so the batter settles evenly. Cover with plastic wrap and refrigerate 2 hours then freeze for 4 hours.

Using a thin blade loosen the sides of the cheesecake from the pan very carefully. Unmold onto a serving tray or cake plate. Top with mango pieces, puree and more whipped cream.

Serve with mango puree on the side if you prefer. For the making of video visit my reels on instagram @deshpandetara

Mango paneer cheesecake

Upwas or Fasting Fruit Chaat

Ideal for Ekadashi or Mahashivaratri.

  • FRUITS (ANY 5-6)
  • 1 ripe but firm yellow banana peeled and sliced
  • 6-7 grapes red or purple sliced in half
  • 1/2 cup pineapple peeled cored and diced into half inch pieces
  • 1 Gala or Red Delicious apple diced into half inch pieces with skin
  • 1 ripe but firm pear diced into 1/2 inch pieces
  • 1/2 cup pomegranate seeds shelled
  • 1 Nagpur orange peeled and segmented
  • 1/2 cup sweet potato boiled and peeled (optional)
  • FOR MIXING
  • 3/4 cup orange juice
  • I tsp lime juice
  • ¼ tsp pepper freshly cracked
  • ½ tsp chaat masala
  • ¼ tsp sendha salt (rock salt)
  • ¼ tsp cumin powder / jeera powder
  • 6 to 7 young fresh mint leaves pudina finely chopped
  • Few sprigs of mint to garnish

METHOD

Combine the orange and lime juice with spices. Toss all the fruit in it.

Refrigerate 20 minutes. Garnish with fresh mint leaves. Eat immediately

red beans and rice new orleans style

  • 1 cup long grained rice such as Basmati or Jasmine
  • 1 tablespoon vegetable oil
  • 1 Goan Chorizo sausage crumbled
  • 1 small red onion, finely sliced
  • 1 capsicum or green bell pepper, diced
  • 1 celery rib plus leaves, finely diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 1/2-2 teaspoons powdered Cajun spice mix
  • 200 grams red kidney beans- Rajma or Kashmiri Rajma, drained and rinsed
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • 3 black peppercorn
  • 1 teaspoon fresh thyme leaves crushed or use half the dried quantity
  • 1 teaspoon fresh oregano leaves crushed or use 1/2 the dried quantity
  • 100 grams small to medium prawns full cleaned
  • 250 grams chicken thighs finely sliced
  • Salt and sugar as required

METHOD

Soak the kidney beans overnight. Cook kidney beans until cook tender and almost mushy in excess water. Drain and reserve. Heat the chicken and 6 cups of water with the bay leaf and black peppercorns in a medium saucepan on a low flame until chicken is tender or you have about 4 cups of water left. Drain the liquid from the chicken. Add the rice to the chicken stock and cook on medium heat until rice is fluffy and edible. Add excess liquid with 2 extra cups of water left in the rice to the kidney beans and cook kidney beans till tender and mushy. Sautethe shrimp in a wide skillet in a teaspoon of oil until just tender.

Heat oil in a large skillet and add sausage and onions and sweat 1-2 minutes. Add green red and yellow bell peppers. Saute 1-2 minutes. Add garlic and tomato paste and stir 1-2 minutes. Add the herbs, beans and their water, cajun spice, cooked chicken, hot sauce and cook until sauce thickens. Stir in shrimp and any liquid in the skillet. Season for salt and add sugar if necessary to balance flavours. Serve hot with fluffy long grained rice.

Red beans and rice New Orleans

BLACK LENTIL AND GOAN CHORIZO SOUP WITH WINTER GREENS

SABUT KALA MASUR OR WHOLE BLACK LENTIL WITH CHORIZO AND WINTER GREENS SOUP

This nourishing soup can be made using a variety of winter greens- batwa, sarson, spinach, collard greens, kale or Swiss chard. You can use regular chorizo, kielbasa even a smoked chicken sausage instead of the spicy Goan chorizo. To make it vegetarian replace the sausage links with the bottoms of white mushrooms and add a teaspoon of porcini powder to the lentils. While the feta or parmesan is a nice finishing touch parsley and lemon on its own is perfectly good too incase you want to skip the dairy.

Ingredients for 4

1/2 cup whole black masur or black lentils washed and drained

1 bay leaf dried

2 tbspn extra virgin olive oil

3/4 cup finely sliced leeks or green onions

1 Goa chorizo sausage – about 2.5 tablespoons of crumbled sausage once the casing is discarded or 1/2 tsp porcini mushroom powder

1 tsp minced garlic

1/2 cup chopped tomato

3 tbsp tomato puree

1 cup of winter greens of your choice, washed and chopped

1 cup carrots sliced and halved

1 tsp fresh oregano or 1/2 tsp dried flakes

1 tsp black pepper ground

6 cocktail chicken sausages chopped into 2-3 pieces or use the stalks of white mushrooms (pan fry them lightly)

salt, sugar, hot sauce or paprika or cayenne pepper to taste

1/4 cup chopped parsley, crumbled feta or parmesan and wedges of lemon as desired

METHOD

A HOT AND NOURISHING SOUP PACKED WITH PROTEIN, GREENS AND FLAVOUR.

Heat olive oil in a large deep saucepan and saute onions, bay leaf and chorizo about 1-2 minutes. Add tomato and tomato puree and cook till soft. Add garlic and saute 1 minute. add washed lentils 4 cups of water, black pepper, oregano, 1 tsp salt, 1 tsp sugar or honey, 1 tsp hot sauce or cayenne pepper, carrots, and cook till lentils are tender but hold their shape. Add more water and cook again if you do not have the desired consistency.

Add the panfried sausages or mushroom stalks and chopped greens of your choice and cook 1-2 more minutes on medium heat. Spoon into bowls.

Garnish each bowl with chopped parsley and feta or parmesan and a wedge or lemon if desired.

GOBI DA KHEEMA OR SPICED CAULIFLOWER MINCEMEAT

A CLASSIC FROM PUNJAB THIS VEGETARIAN DISH REALLY DOES RESEMBLE A CHICKEN KHEEMA. RICH, ITS IDEAL FOR A PARTY OR SPECIAL OCCASION.

VEGETARIAN CAULIFLOWER MINCEMEAT OR GOBI DA KHEEMA

INGREDIENTS

2 MEDIUM HEADS OF CAULIFLOWER OR 1 KG/2.2 POUNDS, LEAVES REMOVED, CUT INTO LARGE FLORETS INCLUDING THE STEM AND WASHED

3 TBSP VEG OIL PLUS MORE

1 DRIED BAY LEAF OR TEJ PATTA

1 BLACK CARDAMOM OR BADI ELAICHI

1 TSP TURMERIC POWDER

1 TSP SALT

FOR THE MASALA

3 TSP GHEE

1 TSP JEERA WHOLE

5 GREEN CHILLIES WHOLE, STALKS REMOVED

2 TBSP GINGER PASTE

2 TBSP FRESH JULIENNED GINGER

200 GRAMS WHISKED FRESH YOGURT (NOT SOUR)

1 TSP CUMIN POWDER

1/2 TSP FENNEL POWDER

1/2 TEASPOON CLOVE POWDER

2 TSP RED CHILLI POWDER

1/4 TSP BLACK PEPPER POWDER

1 TSP CINNAMON POWDER

1 TSP TURMERIC

1 TSP DRIED METHI LEAVES OR KASOORI METHI

SALT AND SUGAR TO TASTE

FINELY CHOPPED CORIANDER LEAVES AND LEMON JUICE TO GARNISH

METHOD:

WHISK YOGURT WELL WITH ALL THE DRIED AND POWDERED SPICES INCLUDING GINGER PASTE AND KASOORI METHI UNTIL SMOOTH AND RESERVE.

WIPE CAULIFLOWER DRY. PROCESS THE STALK AND FLORETS IN A FOOD PROCESSOR TILL YOU HAVE A STREUSEL OR CRUMBLE LIKKE CONSISTENCY. YOU CAN DO THIS MANUALLY AS WELL USING A MINCING KNIFE.

SPRINKLE WITH SALT AND TURMERIC AND TOSS WELL.

IN A LARGE OVER SIZED KADAI OR WOK HEAT 3 TBSP OIL ON HIGH HEAT AND ADD BLACK CARDAMOM AND BAY LEAF AND COOK TILL THEY SIZZLE. ADD ALL THE CAULIFLOWER AND TOSS WELL. COOK 7-8 MINUTES. THEN DRIZZLE ANOTHER TBSP OF OIL ON THE SIDES OF THE WOK AND CONTINUE TO COOK UNTIL GRANULES SOFTEN BUT HOLD SHAPE -7-8 MINUTES. REMOVE FROM FIRE AND SPOON INTO A DISH AND RESERVE.

RETURN WOK TO HIGH HEAT. HEAT GHEE AND THEN ADD CUMIN SEEDS. COOK TILL FRAGRANT AND GOLDEN. ADD THE GREEN CHILLIES AND SAUTE ONE MINUTE. ADD THE JULIENNES OF GINGER. THEN LOWER FLAME TO MEDIUM AND ADD THE YOGURT SPICE MIX AND RAPIDLY KEEP STIRRING IT TO PREVENT SPLITTING FOR ABOUT 2-3 MINUTES. ADD 1 TSP SALT.

NOW KEEP COOKING TILL OIL LEAVES THE SIDES.STIR TO PREVENT BURNING.

TO FINISH

ADD THE MINCED CAULIFLOWER. TOSS WELL AND COOK 3-4 MINUTES UNTIL COMBINED.

ADD MORE SALT IF REQUIRED. ADD 1 TSP SUGAR AND MORE IF YOGURT WAS A LITTLE SOUR. A TSP OF SUGAR BALANCES THE FLAVOURS WELL.

GARNISH WITH FRESH, FINELY CHOPPED CORIANDER LEAVES (OPTIONAL) AND A SQUEEZE OF LIME OR LEMON JUICE. SERVE HOT WITH ROTIS.

WATCH THE WHOLE RECIPE VIDEO ON MY INSTAGRAM @DESHPANDETARA

OLD FASHIONED STEAMED GINGERBREAD PUDDING


Ingredients
140g maida or all purpose flour

55g) dark brown sugar

1/2 tsp lime or lemon zest

2 teaspoons baking powder

½ teaspoon baking soda

1/2 teaspoon lime or lemon juice

½ teaspoon salt

25 grams dried good quality breadcrumbs

1 ½ teaspoons sunth or ground ginger powder

1 teaspoon ground cinnamon

½ teaspoon ground cloves or allspice

150g frozen butter, grated and then refrigerated
3 inches fresh ginger peeled finely grated and the juice squeezed from it

2 large eggs whisked

215g treacle or unsulfured dark molasses

115ml plain whole milk


Butter a 1.2-1.5-litre pudding basin or steam safe bowl. Reserve.

Combine the dried spices, brown sugar, baking powder, breadcrumbs and salt into a large bowl. Stir in the grated butter and using a hand whisk or stand mixer beat until well combined. Add beaten eggs, lime or lemon zest, ginger juice, molasses and milk.

Combine lime or lemon juice with baking soda. When it bubbles stir immediately and beat into the batter. IN 2-3 batches whisk in the flour until just combined.

Spoon into the pudding basin, leaving an inch or so from the rim to allow the pudding to expand. Wrap the pudding basin tightly with a aluminium foil. Fill water in a pressure cooker about 3-4 inches (you may need to replenish this if it runs out) Steam 45 minutes on a low flame in a pressure cooker without a whistle. If a toothpick or cake tester come out clean the pudding is cooked.

Once cooked, gently unmold the sponge pudding out of its basin and onto a serving plate.Serve hot with custard, whipped cream or vanilla ice cream.