Saturday, March 10, 2012

A Sunday Menu

Working life in Mumbai is almost robotic on weekdays. You wake up in the morning with a to-do list for the day running through your head all the while you are brushing, having a bath, getting dressed etc... You hurriedly gobble up the breakfast on the table while you are still packing lunch, wearing your shoes and putting your handbag together. The toast or theplas are more swallowed then chewed, the shake is gulped down in a single breath (seriously..not kidding) by the time you are almost at the door, you call for the elevator and start checking things off the list that you need to carry to work… Laptop bag, hand bag, lunch boxes, phones, car keys….fish for the house keys, lock the door while the elevator arrives. Crazy driving to work, if R is driving then I skim through the newspaper on the way or vice versa (every minute is precious…it’s all about time saving…) finally you are at work, the day just flies by, lunch is a chore. Then time to head back home…another crazy drive back home, you have to reach in time or the cook would return. By the time you are home its already 8pm and you change and sit on the sofa trying to decide what to ask her to cook for dinner, not that there are many options.. so you tell her some subzi with the regular dal, rice and chapati. You eat your dinner while catching up with each other and watching television, soon enough it’s time to sleep. You go to bed thinking about the things you need to do the next day…… That’s a typical workday for me and R….

But then comes the weekend, Aah...Saturday & Sunday mornings are such a bliss… A welcome break from the otherwise rushed weekdays. I wake up to a lovely sunny day, thinking what I will be cooking and eating (not gobbling). We get to enjoy the morning, sit with the newspaper and actually read it, then cook together, enjoy it at leisure… Just an amazing feeling J . The Little joys of Life!!!!

So this is the menu for last Sunday. The breakfast started with French Toast with maple syrup and flambéed strawberries, for lunch we had a roasted tomatoes soup and radish & greens salad, followed by rich dark chocolate cake with coffee.


French Toast with Flambéed Strawberries and maple syrup

For the French toast


1 Egg
1 cup Milk
1 tsp Vanilla Extract
1 tsp Powdered sugar
4-5 Slices Bread
1 tsp Butter


   1. Beat eggs, milk, sugar & Vanilla extract together.
   2. Dip each side of bread into the egg mixture, allowing bread to soak up some of the mixture. (Tip: do not let the bread sit in the mixture for too long (not more than 10-15 seconds or so) as over soaking will make it difficult to handle the bread and may result in the bread breaking off while transferring to the pan). Melt some butter on a skillet or a thick bottomed pan over medium heat. Fry the bread slices until brown on both sides.

For the Flambéed Strawberries


100gms chopped Fresh Strawberries
½ tsp Butter
1 tbsp Sugar
1 tbsp Maple Syrup
1 tbsp vodka/white wine


    1. Add butter and strawberries to a medium heated pan. Add Sugar and Maple Syrup then stir in the Vodka/Wine and ignite the pan by tipping it a little on the burner so that the alcohol catches fire. Let it cook for about 30secs and then turn off the burner.
    2. Spoon this over the French Toast (or sandwich it between French I did J ) and enjoy!!

   Roasted Tomato Soup


500gms Tomatoes (roughly sliced or halved)
1 to 2 tbsp Olive Oil
4 cloves of Garlic
1 tsp finely chopped Herbs (fresh/dried) Basil, Thyme & Oregano
1/4th tsp ground pepper
2 cups Vegetable Stock
Sea Salt
A few leaves of fresh Basil
1 tsp Cream & Bread Croutons for garnish


   1. Preheat the oven to 400 degrees. Place tomatoes in a baking pan/tray, sprinkle generously with sea salt and pepper. Add the garlic cloves & drizzle the tomatoes with olive oil. Roast until tomatoes are brown and tender for about 35-40 mins. Let it cool slightly.
   2. Transfer tomatoes and accumulated juice to a blender and pulse until the tomatoes are a chunky puree or finely pureed (depending on your preference)
   3. Transfer the puree to a pot on medium heat. Add the herbs, pepper, stock and the chopped   
       basil leaves and bring it to a boil. Reduce heat to a simmer and cook without lid for about 15mins.
   4.  Serve warm with a garnish of cream, bread croutons and a sprig of basil.

The Radish, Sweet lime & Greens Salad

“To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.” -- Oscar Wilde 

Ingredients (for Salad)

3-4 washes & thinly sliced Radish
Bunch of Assorted Lettuce leaves roughly torn (Romaine, Red Leaf, Ice Berg)
Small Bunch of Arugula Leaves
A few roasted/oven dried Tomato slices (optional: I used a few left over from the soup)
A handful of Grapes sliced in half
A few sections of Sweet lime

Ingredients (for Vinaigrette)

1 ½ tsp Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
2 tsp Sweet Lime Juice
A pinch of Oregano & Thyme (I used dried)
Finely Chopped Basil Leaves
Salt & Pepper to Taste


   1. In a large bowl combine all the ingredients for the salad. (Refrigerate for a little while, this gives a nice crunch to the greens)
   2. In a small bowl, mix together all the ingredients for the vinaigrette and give it a good mix. Set it aside.
   3. Mix together the salad and the vinaigrette together just before serving (Make sure you toss it well.

I added the sweet lime segments and grapes because I like the sweetness contrasting with the peppery punch of the radish & arugula leaves. You can opt not to, if you like, it will still taste good. The vinaigrette is one of my just makes the salad burst with all possible flavours...peppery, sweet and sour!! Yumm..
Bone Appetite! J

Mini Chocolate Cakes (Rich & Gooey)


100gms Butter
100gms Dark Chocolate (I used 65% cocoa Callebaut coverture)
2 Eggs
3/4 Tbsp All Purpose Flour
Sea Salt for Sprinkling
50 gms Powdered Sugar
(Note: You can add more Sugar if you like your cake sweeter)


    1 . Preheat the oven to 180 degrees. Butter the sides of the mini moulds. (Line the bottom of the pan if you are making a single small cake in a non silicone mould)
    2 . Melt together the butter and chocolate in a double boiler (or in a microwave just a few seconds at a time, blending with a spoon each time you stop). Transfer to a mixing bowl and add sugar, stir with a spatula and let it cool a little.
    3 . After a while add eggs one at a time and mix well after each addition, finally add in the flour and mix well.
    4 . Pour the batter into the moulds/pan and sprinkle the surface with a little sea salt. Put it in the oven and bake for about 20 mins (if you are baking a single cake it may take about 30-35 mins)
    5 .  Remove from the oven and let it cool completely on a wire rack.

Note: Its best that such cakes be made a day ahead or at least 4-5 hrs ahead. Even un-moulding should be done after it completely cools down or else it may crumble.

The cake is pure decadence! Can be eaten on its own with a cup of coffee or warm topped with a scoop of Vanilla Ice cream. The salt gives the chocolatiness a great depth, you can skip it if you like and dust it with some icing sugar. Either ways it’s sinfully delicious! J


  1. u knw abhii i hardly get good strawberries here. tey r nt as fresh as we get in mumbai.. cant resist seein tis pic f strawberry

  2. Even i hate it when they are not in season, so this time i bought a lot of them and froze them :) U can have them when you come here :)