I’m M.O.D

I’m M.O.D. Stands for Mad Over Donuts, which is actually a popular chain of donut shops. The minute you walk into an outlet, the counters dazzle you with their array of pretty looking donuts: all just sitting there, waiting to be devoured. They have flavours that cater to every kind – the chocolate purists won’t be disappointed, the bold ones will have plenty to experiment with, the comfort food seekers will be suitably comforted and the eccentric ones will be just as pleased.

Colour Me Bad

I know people who’ve never tasted a donut in their entire lives. Are you one of them, dear reader?

Christmas special treat

Are you tempted yet?

Raspberry Ripple

By sheer chance, I happened to be at their latest outlet at Korum Mall, Thane within an hour of opening and was greeted enthusiastically by their attendants. The entire vibe of the place and service was warm, friendly and easy-going. And the donuts? Nothing short of fantastic. Cinnamon, dark chocolate, milk chocolate, peppermint, Oreo cookies, you name it, they have the flavour.

My personal favourites are the filled ones. You’re halfway through the donut when gooey, hot melted chocolate comes rushing forth; or a bright sauce that provides a burst of raspberry or blueberry or strawberry. I also love the quirky pizza and spicy chilly flavoured donuts.

The price range starts from Rs 40 and doesn’t go very high after that, remaining affordable. Perfect for a on-the-go snack that won’t put a hole in your pocket.

The M.O.D website lists 10 delicious ways to devour your M.O.D donuts:

1. Give your jaws a s-t-r-e-t-c-h, take as BIG a bite as possible
2. Dunk fresh original glazed donuts into hot coffee
   …pure indulgence!
3. Loop it round your finger and take mini bites
4. Double the pleasure, stack two donuts together and sink in!
5. Make it topless!
   Lick off the toppings before taking the donut… Mmmm
6. Look through the hole-y centre and have a snapshot taken
7. Give it a savoury twist, add some cheese!
8. Put a skewer through and eat it like a lollipop
9. Hang it like a mistletoe and kiss, kiss, kiss!
10. Add a dollop of ice-cream over the centre for a hot/cold mix

How do you like your donuts? Is there any donut shop in your city I should know about? Let me know in the comments section below!

*Hog alert*

Details: Mad Over Donuts, Level 3, Korum Mall, Off Eastern Express Highway, Thane (W). Home delivery on minimum order of six donuts.

Lemon Tea

What’s delicious, makes under two minutes and requires zilch effort? Nope, not instant noodles. Lemon Tea.

It requires all of three ingredients - lemon, tea leaves and sugar – and all you need to do is add it to warm water.

Lemon Tea is perfect for when you’re too lazy to step into the kitchen, too broke to order in, too cold and need a warm beverage, too bored and hence want to eat/drink, too busy with work to bother with food, or _____. Make up your own excuse for needing a lemon tea or be unapologetic about it and down it unabashedly.

Lemon Tea

Here we go: 

Makes one cup of Lemon Tea (but feel free to make more )

Heat a cup of water.

Add one teaspoon of tea leaves. The water should turn black now. If not, abandon mission.

Take it off the stove and strain it into a pretty cup.

Squeeze a little less than half a medium-sized lemon. Stir.

Add 3 teaspoons of sugar. Stir again.

Note: That is how I like my Lemon Tea. You might want too add or lessen quantities of lemon and sugar depending on, well, umm, your taste/mood/weather/PMS. If you’re adventurous, experiment with honey and/or mint leaves.

If you happen to make this Lemon Tea, click a good photograph (of you and the tea, or only your tea if you’re shy) and send it to me. I’ll feature it here.

Lemon Tea

Recipe tip off: My best buddy – Sumedh.

Drink away, my friends.

Cheers,

Chef Manali

Italian Ambrosia

Introducing you to the basics of some popular Italian food. You can thank me by eating well.

Minestrone Soup

Minestrone Soup

This soup forms one of the cornerstones of Italian cuisine, though in India, it is still not as popular as pasta or pizza. This is a very seasonal soup and hence, use of veggies that are in season is encouraged. Chicken stock is often used, but even then, this is one dish that places its focus on vegetables. Generally, different types of beans, tomatoes, onions and carrots go into cooking this ‘big soup’, as Italians popularly refer to it. It’s fairly easy to rustle up and one can make use of absolutely any vegetables desired.

Lasagna

Lasagna

Pronounced las-aa-nia, this Italian dish is sinfully loaded with cheese, and is guaranteed to have you lusting for more. It is an exquisite baked dish that has layers of sheets of pasta, cheese and a filling between them. Ricotta, parmesan or mozzarella, or a combination of all three cheeses can be used. Again, the filling, which usually consists of meat, can differ a little. But since we have vegetarian options for all dishes inIndia(even sushi!), fillings of spinach, bell peppers, and mixed vegetable aren’t rare. If you’re an enthusiastic home cook, try making lasagna with all the vegetables lying in your fridge, leftovers included!

Risotto

Risotto

Risotto is to Italians what curd-rice is to south Indians. The choice of rice makes all the difference here and sets apart Risotto from other rice dishes. Arborio or Carnaroli rice is to be used, not Basmati. Risotto follows a mostly mixed recipe with a few variations. Onions, butter, white or red wine, meat or vegetables, stock, and a variety of cheeses are used. It is not a dish that can be mastered easily. Indians will like Risotto because of our familiarity to rice dishes. Though not typically a main dish, it can suffice if had with a salad on the side.

Pasta

Different shapes of pasta

Confused between macaroni, penne and fusilli? They are just different shaped pasta made from the same ingredient – refined wheat flour (maida). Then there is spaghetti, that looks like noodles but is actually a pasta. There can be innumerable combinations and pairings when it comes to pasta, since they lend themselves well to varied sauces and vegetables. Tomato sauce and white sauce are the ones most commonly used inIndia. Go for the white if you like cheese and cream, and tomato if you like tangy flavours. The pasta is a pretty versatile food, which leads to chefs experimenting with different shapes and sizes. Do not shy away from trying pasta with uncommon ingredients such as zucchini, pine nuts, or bell peppers.

Spaghetti

Tiramisu

Tiramisu

Undoubtedly, Tiramisu is the most famous Italian desert. And not without good reason! This heavenly cake has layers of coffee-soaked sponge cakes called Ladyfinger (Thankfully nowhere close to the vegetable), cream of whipped eggs, mascarpone (a very thick Italian cheese) and a topping of chocolate. Tiramisu with some form of liquor in them are not uncommon. Though eggs are an integral part of the traditional way of making Tiramisu, eggless Tiramisu cakes are also possible. Variations for this dessert are endless, find the combination you love! Tiramisu in Italian literally means ‘pick me up’. Do you need any more invitation?

By the way, this is an article I wrote for Scribido Magazine – an e-mag for th youth, by the youth.

Paneer Hariya

When you set out to make a dish that is supposed to look like this

Paneer Kaliya by Sanjeev Kapoor

AND ENDS UP LOOKING LIKE THIS

… YOU REALISE YOU HAVE JUST CREATED AN ACCIDENTAL DISH! 

Last night, I was keen to try Sanjeev Kapoor’s own creation, Paneer Kaliya (Funny name, I know!!). I appointed Mum as my sous chef and proceeded with much excitement and a little trepidation. Mum, being Mum, suggested a few shortcuts to the original recipe. She said I could blow off steps 1 to 5 altogether if I followed what she had in mind. Who am I to challenge a lady with over 25 years of cooking experience? “Okay”, I said. “We’ll do it your way, Ma.”

Many improvisations and panic attacks and squeals of “OMG-this-is-not-working”  (from my end) later, was born Paneer Hariya. Why ‘hariya’ you might ask? Well, the dish turned out green (instead of the intended white) and well, it rhymes with kaliya. BTW, I have an aunt with the last name Haria and she’s going to be reading this. So Beena Fui, I’m sorry it had to be named Hariya but it was so apt. And anyhow, it was Sonali who came up with the name, so chide her!

In the end, I was happy with how Paneer Hariya tasted. It is unlike any other paneer dish I have had (and I’ve had loads). Though I must warn you, it is a very rich dish that leaves you feeling full for a LOT of hours.

Recipe for Paneer Hariya

Serves 2 – 3 persons

Igredients: Fresh Paneer cubes – 200 gm

Garam Masala – 1 tbsp OR make your own garam masala which is a paste of 4 cardamom pods, 4 cloves, 10 peppercorns, 1 inch cinnamon stick, and 1 inch sliced ginger

Cornflour – 1 tsp

Curd – 2 tbsp

Cream – 2 tbsp

Almonds – 1/2 cup – blanched, peeled and ground

Sugar – 1 – 2 tsp – depending on your taste

Ghee – 2 tbsp

Turmeric – 1/2 tsp

Salt –  1 tsp

Water – 1 cup

Method:

1) Mix the ground almonds with water and keep aside. This forms the base of the gravy.

2) Heat the ghee in a heavy bottomed vessel. Add the garam masala. Stir well till the ghee begins to separate. This should talk a minute or two.

3) Add the almond paste from step 1. Sauté the mixture for a minute.

4) Add the curd and cream and sauté it for another minute.

5) Mix the cornflour in 2 tsp water and add it to the gravy.

6) Add the sugar, turmeric and salt.

) Lastly, add the paneer cubes.

7) Let it cook for a couple of minutes.

Serve hot with rotis or parathas. If you have even the slightest of doubt about this, let me know. I’ll be happy to help you out with even dumb-sounding queries

If you happen to make this dish, let me know and I’ll put up a picture of your cooking on this blog.

Sending this to Kavi’s Healthy Cooking Challenge, which is Smita’s brainchild.