Friends make a day trip to Pune and come back with stories of rain. They talk about pregnant clouds that burst apart releasing the cool droplets of water on their face. They have a happy dance, drenched to the core. Such joy shows through their crinkled eyes as they relate the romance of the rain-drenched tales.
Me, in Mumbai, look sadly up at sky, showing my clenched fist. There is not a speck of cloud. The strong sunrays reflect on the bright white wall opposite me, reflecting its glare on me, almost blinding me.
“Please pour, please pour, send some clouds into my town” I plead, I curse, “just for a day if you please, because today is the theme of my recipe on rain, I need some inspirations to churn out a dish.”
But there is no respite.
But still, I walk into my kitchen, to cook up a special meal, with dry rain on my mind, I will pretend it rained tonight. Sweet and sour kheema cake is on my mind. I am going to be creative, global, marry the Thai with Indian cuisine.
Thanks to my ‘Kitchen Ninjas’ a group of food bloggers on online Watsapp, we decide to cook and share unique recipes –to do something extraordinary, we will be in our kitchen each month, playing around with ingredients to mix and match, to create a dish, to challenge ourselves. The challenge for this month is ‘A date with Mumbai Rains’, so even if there is no rain, (no proper influence with mother nature perhaps) we will still go as planned.
My fellow food bloggers in this crime:
Rum Glazed Sticky Chicken by Elson Sequeira from The Tummy Tale
Poppadom Crusted Asian Style Baked Tofu by Samina Patel from The Cupcake Confession
The crispy Masala Carp by Antara Ray from Zouqh
Spicy Mango Salad by Mohit Chotrani from The Hungry Bawarchi
Chicken Roulade with a Pomegranate Sauce by Shanti Padukone from Riot of flavors
Amrutha Langs from Amrutha's Cookbook
Jahan Bloch from The Toxic Baker
Do visit their blog to steal their recipes and stir a similar pot in your own kitchen to enjoy with your own group of family and friends.
So, here is mine.
Sweet and Sour Kheema Cakes
1 bunch of basil leaves
1 medium size potatoes
1tsp black pepper
3-florets of broccoli
1tbsp mustard oil
1 finely chopped onions
1tsp garlic crushed
1tsp ginger crushed
2 green chilies
1 chicken cube
1tbsp Thai curry paste
250gms chicken kheema
1 finely sliced tomatoes
Salt to taste.
Stir fry basil leaves and keep it aside
Boil and mash potatoes, add salt and black pepper and keep it aside
Steam the broccoli
Separate the egg yolks from white. Whisk the egg whites till fluffy and stiff and keep it aside.
In a pan, add 1tbsp of mustard oil. Add finely chopped onions. Add garlic, chilies and ginger. Add chicken cube, add Thai curry paste. Add chicken kheema. Stir fry till cooked. Add tomato sauce and fried basil leaves.
In an oven proof plate, place the greased aluminum 2-inch ring. Inside the ring, put a layer of mashed potatoes, next layer it with cooked kheema, cover it with fluffy egg whites. Keep it for baking for 10 minutes till set.
Serve with tomatoes-and-broccoli salad and a drink of your choice.