Bites on the launch of Godrej Natures Basket Delhi...

One of the best things about being a consultant is that I often get to be a part of the most important part of any business, new ventures. Last week I had a call from Nature's basket, asking me to fly down to Delhi and help with showcasing them for their launch. I accepted with reservations. Leaving my kids to go anywhere is always a struggle. Besides, time was short and I had to showcase upwards of 5000 products in one day? And that too, to some of the most discerning palates in Delhi!

Some thinking later I homed in on a series of little Amuse bouche offerings. Amuse Bouche are a favourite concept of mine since they allow for a wide variety of small offerings. And since they are a sort of prelude to a meal or little surprises served to set the tone of the meal to come, a trend associated with gourmet chefs and restaurants they would be glamorous enough to suit such an important occasion for Nature's Basket. I would not showcase too many products but I would show off the best that NB had to offer.

The Sparkling storefront the day of the launch party!

But that was only the beginning, now came the task of infusing a world of flavours into 10 small bites. Over the next day or so, I made lists, tried and retried recipes, went back to the drawing board multiple times when I found out ingredients I planned were not at the Delhi store. I picked crockery for serving, and changed all the recipes around again to suit my finds, then I found absolutely FABULOUS containers to sample my Amuse Bouche in thanks to my friend Pooja of Le15 bakery and changed everything all over again! But things were progressing well and I was feeling more upbeat.

And then in the middle of all this, my darling older brother, who has always been a smiling benovelent source of happiness and guidance in my life, took terribly shockingly ill.I was tempted to pull out but it was too late and unfair to let NB down. Dramatic as it sounds, I resolved to give it my best, because if anyone would be proud of me, it would be him. (It would mean travelling to another city bur at least I would be doing something more than just waiting!) And somewhere in me I thought that perhaps, just perhaps, if I worked hard enough on this, perhaps God would send a few brownie points his way to aid all the prayers and medical care.

Me with Bikramjit Ray, the man behind Secret Kitchen on CNN IBN, meeting him was oneo the highlights of the trip!

As good as my intentions were, it was a mammoth task to actually apply my mind to the undertaking and by Monday the day I was to fly I was wired with a lack of sleep and on tenterhooks! Of course it is Murphy's law that best laid plans are meant to go wrong and I arrived to chaos. Nothing was ready and we had to have a table full of deliciousness ready by the next morning for a series of media interactions! We prepped late into the night and I headed home for a few hours of elusive sleep with my hand on my phone.

Luckily the deadline for laying out the food was pushed back a little the next day. I got to work with my fabulous team of NB's Food Specialists and began readying the platters. We had meat, antipasti and Cheese platters to set out in addition to all the Amuse Bouche. I had to make a few last minute changes when my miniature Korean Bimbimbap bowls and Milli Fiuili of French style Ratatuoile did not work out but in the end things worked out and our final menu was laid well in time and was a breeze for my team to repeat the next day for the Launch Party.

The fabulous men I am honoured to work with at NB, although one of them was playing truant! Eh Manish??

In the end everything was received very well. Delhi’s finest turned up in their dozens, I hung about on the fringes being shy by nature and not feeling like partying anyway, but indulged in a couple of glasses of wine and revelled in the reactions to the Amuse Bouche. But being part of something new, working with a team towards a common goal is very rejuvenating. I returned home to Mumbai exhausted with feet that are still aching from running up and down all through in heels (thanks to the vanity of us women) and I feel drained from a lack of sleep and too much thinking but a HUGE smile of welcome from my daughter was good medicine and those brownie points seem to have come my brothers way because the doctors report that there is a minor but positive response in his treatment.

The Amuse Bouche I created.

Amuse bouche are single bite sized appetisers, combining unusual flavours beautifully presentation, Akin to food art on one's plate... so I had chosen very carefully. I chose to keep combinations simple, I will share the recipes in subsequent posts but here is the thought process behind my selections. With a little inspiration from Russian cuisine I piped swirls of Smoked Salmon onto Rye multigrain crackers and sprinkled over a few bits of garlicky chives.

Finding the most fabulous Kaffir Lime leaves in the fresh produce section and loath to mess with their shiny gloriousness I scored them with a peeling knife and served them under hot Salt and Pepper prawns in Chinese soup spoons so the savoury prawns absorbed the aromas from the leaves.

I repeated an old winner of a recipe in my Asian Zesty Glass Noodle Salad but I spiked them with fresh Thai birds eye chilles and put spoonfuls in bowls made of thin slices of Tangerines topped with a little orange braised tofu and a sliver of Thai chilli.

Again the Miniature Vietnamese rice paper rolls were a repeat of an old favourite but they looked adorable lined up on the lovely long rectangular platters with a little bowl of thai sweet chilli sauce at the end - very Zen I thought.

Considering that we had flown the first of the Seasons Alphonso Mangoes into Delhi especially for the occasion I had to showcase them so I seared the surfaces of a few mango cheeks and cut them into cubes, layering them with cubes of honey baked ham from the meats section and drizzling a little chilli oil over the whole still warm ensemble at the end.

I also found out that it was Navratri the day I landed, which meant a lot of people would be vegetarian so I also did a batch of mango topped with ricotta and flaked salted almonds.

Strawberry and Green peppercorn cups, showcased the absolutely AWESOME red tasty sweet ORGANIC strawberries we had also flown down for the occasion (Delhi has a lot of foodie things going for it but I am sorry to say the quality of their strawberries is totally dismal!). I tossed the strawberries with a pinch of sea salt, organic honey and green peppercorns from Keya. I topped this with a dollop of Mascarpone and mint crushed with more green peppercorns.

And lastly came my most elaborate dish Peanut Butter and Cranberry Cups inspired by the PB&J in which I layered salty Peanut butter, sour cranberries, dense chocolate sauce, and topped it all with a bit of Mascarpone and granola. They were so sophisticated to look at and yet simple enough for a child to make!

Tofu tips, tricks and recipe forTofu and Sprout soup from my Demo at Nature's Basket!

Tofu

While I was demonstrating my Tofu and Sprout soup at the first of Nature’s Basket’s Savor Life series of workshops this Tuesday, I couldn’t help remembering my first experience cooking Tofu. I added it to Thai curry but was unable to get rid of that calcium flavour that tofu inherently carries. I was defeated by that seemingly harmless looking block of tofu and convinced myself that cooking tofu at home was risky business I will never attempt again. Until I tasted the Clay pot braised bean curd with chilli and mushrooms at China House. The succulent chunks of tofu, slightly crispy on the outside, meltingly soft on the inside in their caramelly spicy savoury sauce… awakened me to the potential of tofu.

A little research (thanks to the www) and I figured out where I was going wrong but before that let me run you through a primer on tofu. Called Tofu in Japanese, doufu in Chinese and bean curd in general, tofu is an ingredient that originated in China through a process that is about 5000 years old. Tofu is basically soymilk curd made by coagulating soy milk (much like cheese or paneer) in which the resulting curd is pressed into blocks. Tofu is celebrated for the health benefits it imparts; a great source of high-quality protein, rich in B-vitamins, iron and an excellent source of calcium. Research has also found that people with diets high in soy have significantly lower rates of heart disease, osteoporosis, cancer (breast, colon and prostrate) and fewer menopausal symptoms thanks to disease protecting qualities derived from "isoflavones" found in the soy based foods.

So it’s not surprising that this relative newcomer to the Indian Kitchen, that is now widely available all over the city, is used as a healthy substitute for other ingredients such as paneer in Indian dishes and cheese in Italian ones. But the fact is (and I have concluded this after much trial and error) tofu can be savored for
itself.

There are several types of Tofu available, your selection will depend on the dish you are making. Firm tofu is solid, holding up well in stir fry dishes, soups, or on the grill – good for anything that requires rigorous cooking. Soft tofu is best used in recipes that where it is added as is - oriental soups, or dishes that require minimal cooking - because it is delicate and will fall apart easily. Silken tofu is the softest option available with a creamy, custard-like product texture that works best in pureed or blended dishes like dips, dressings, sauces and desserts. Rule of thumb I use when a recipe does not specify type is to use firm Tofu.

When buying Tofu keep in mind it is perishable, so buy only as much as you need, check expiration dates and avoid damaged or puffy packets. On opening check that it is not moldy, filmy to the touch, smelling or tasting sour, sharp, or biting. Store leftover, uncooked tofu covered with fresh water and change the water daily to keep it fresh. (I freeze extras in an airtight bag or container.). Use open Tofu within
2-3 days. Freezing is another way to both store and dry out tofu (It will turn yellow but will become white again on thawing.) Freezing changes tofu's texture, toughening it and the subsequent thawing makes it more, chewy and absorbent so it soaks up marinades and sauces better. To thaw tofu quickly, microwave on a paper towel or boil for a few minutes otherwise leave out in a colander under a weight.

Cooking with tofu is easy, with little flavor of its own, like a sponge, it will pick up the flavors of whatever ingredients it is cooked with. Mash, blend, whip, grate, grind, crumble, marinate, simmer, steam, bake, broil, sauté, barbecu, fry, you can do anything you want to Tofu. The key, to cooking it right is in its handling. Drain it well, marinate it and seal in flavours before adding it to a dish

What I was doing wrong earlier was opening the packet, draining, chopping and adding it to my dish like I would paneer. What I should have been doing was discarding the liquid and draining or pressing the tofu. (To remove any residual calcium flavor, I go one step further, rinsing tofu with fresh water). Then either leave tofu to drain in a colander or wrap in a clean absorbent dish towel and weigh down for about 30 minutes. I find this method prepares tofu best for it absorbing the falvours from marinades.

Marinating tofu is the best way to flavor it. Again if a recipe instructs you to marinate tofu without specifying texture, I recommend using a regular firm or extra-firm tofu. When your marinade is thin, you need only to quickly dip the tofu in it for it to be fully absorbed but with thicker marinades you might have to leave it in for several hours or overnight for full absorption. If marinating for less than an hour, leave at room temperature turning occasionally, however for longer periods place in a tightly-covered container in the refrigerator to prevent spoilage.

Tofu acts like a sponge as I said earlier literally. Initially I would go through the time and effort of draining and marinating and still find flavors lacking after I added it to my dishes, especially soups or stocks. Because the tofu "sponge" absorbed any liquid, in this case it drastically diluted the flavours from the marinade and returning the tofu's firmness to its original state. The trick around this is to "lock-in" the flavor. Once marinated, strain out, lightly pan fry or
broil and add to dish.

I know this might sound like a lot of trouble to make an ingredient palatable but there is no excuse for eating boring food. Introduce tofu to your table, not as a fake meat or cheese but as a valued ingredient that tastes good and is good for you!

Tofu and Sprout soup
This recipe is anchored on the flavour of pure vegetables. Bits of Tofu add texture and sprouts offer healthy crunch and fortification.
Serves 4-6
Time 45 mins
1 tbsp olive oil
1 c carrot diced
1 c onion diced
1 c white gourd diced
1 tsp ginger grated
1 ½ l homemade dal, vegetable or chicken stock
2 tbsp chopped fresh herbs
1 cup sprouts
1 cup tofu diced
Sliced lemon
Over moderate heat, cook all vegetables in the olive oil until soft. Add stock, ginger, bay leaf and tofu. Bring to a boil. Taste for seasoning. Ladle into soup bowls or mugs, top with herbs, a handful of sprouts and a slice of lemon and serve.
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Links and GYAN
Tofu is available all over Mumbai, Nature's Basket carries a large seection. Other recips with Tofu - Colorful marinated Tofu stir fry
For those of you that havebeen writing to say you wished you could have come,
16th Feb 2010 (Tuesday) I will be a Natures Basket Warden Road between 05:30 – 07:30 PM
20th Feb 2010 (Saturday) I will be at Natures Basket Bandra between 01:30 – 03:30 PM.

Dear Rushina,

One of the most momentous events in my foodie life was when I had my first spoon of Gochujang, a staple Korean condiment. It is a pungent paste of red chillies, rice powder and soyabean which is fermented in earthen pots, usually in the backyard of Korean homes.

Having grown up in an international boarding school which also just happened to be full of ravenous foodies like myself, imbibing food habits and knowledge from other cultures was a regular and eagerly awaited pastime. One hilarious memory that comes to mind is a midnight shouting match between the 6th grade girls in the dorm. The subject of debate – Potatoes or Rice! It was thankfully brief as the Russian contingent shouting ‘Potatoes’ was quickly drowned out by a larger mixed group shouting ‘Rice’.

The disgust metted out when someone found out that Nagas eat dogs was somehow easier to bear when a Korean friend volunteered the information that they do too. And my supply of smoked meat proved to be more valuable than money as I could trade it for Hershey’s kisses, gummy bears, Russian salami, edam cheese (I liked the red wax covering more than the cheese), bhutanese chili powder, nori, shin ramyun and yes, Gochujang.

My obsessive relationship with this utterly savoury dark maroon paste continued after school. The occasional meal at the home of Korean friends helped me decide that my favourite Korean dish by far is bibimbab. A wholesome meal of glutinous rice served in a thick earthen bowl, with an assortment of sautéed, pickled and seasoned vegetables, topped with an egg, sunny side up. The key condiment that integrates all these ingredients into a phenomenal treat is Gochujang, usually served in a small bowl on the side. (I’m literally drooling as I write this)

Still, it wasn’t easily available, not unless you had Korean friends who could supply (which I had for the most part) or the store in INA market, Delhi had some. So imagine my delight when I walked into the Godrej Nature’s Basket early last year and saw boxes of gochujang stacked on the shelves. Suffice to say that I’ve gone crazy since.

I gifted my friend Divya gochujang as a housewarming gift…promising here that it would make anything she made taste complex and exotic. I’ve added the paste to salad dressing, put a spoonful into hot hostel dal, eaten it as chutney for the samosa from the train station, added it to maggi from the neighbourhood tapir (tea stall). I’ve put it in my fried rice, eaten it alone while reading and finally used it to cook chicken, pork, beef and mutton.

My most recent preparation was chicken curry in which I first marinated the chicken in 2 tablespoons of gochujang. When it was almost cooked, I added carrots and the flat green beans you introduced me to on our trip to the market off grant road station.