Comfort Food
QUES: I like bread-snacks, if you know what I mean. Can you suggest something I can munch when I get home from work.
- Giselle Thomas, Bangalore

ANS: Bread-snack, hmm...How about Bruschetta. It’s simple and quick to make and is rather filling. Will hold you together till dinner-time

Ingredients:
2 large tomatoes
½ tsp salt, ½ tsp pepper
2 large basil leaves, finely chopped
1 tbsp olive oil
1 clove garlic (optional)
1 tsp paprika
1 small french bread, sliced and lightly toasted
2 tbsp parmesan cheese

Method:
Cut the tomatoes into small chunks. Mince garlic, basil and paprika together in a bowl. Add olive oil, chopped tomatoes, salt and pepper. Refrigerate for two hours. When you wish to serve, remove the mixture from the fridge, spoon onto each slice of bread, top it with parmesan cheese and serve.

Tabla’s Shrimps
QUES: On my recent visit to New York, I enjoyed a hearty meal at the famous Tabla restaurant. I would like to know if you have a prawn recipe from their elaborate menu that you could share with me.
- Anshul Naik, Pune

ANS: Tabla has a very talented chef, Floyd Cardoz, who is also the co-owner. He combines the flavours of Bombay as well as Goa in his repertoire. We have got just the recipe from him for you; Panfried Black Pepper Shrimp. Enjoy!

Ingredients:
2 tbsp black peppercorn, 2 tbsp coriander seeds
2 tbsp extra virgin olive oil, ½ tsp salt
30 extra large shrimps peeled and deveined
1 cup canola oil, 2-3 tbsp lime juice

Method:
Grind the peppercorns and coriander seeds separately until medium fine. Combine the ground spices with olive oil in a bowl and mix well. Add the shrimp, tossing to coat well. Marinate the shrimps for a minimum one hour up to 24 hours. Season the shrimps with salt. Heat ½ cup of canola oil in a heavy 12 inch skillet over moderately high heat until the oil just begins to shimmer. Carefully put half the shrimps in the skillet and panfry them until crisp, about two minutes on each side. Drain the shrimps on paper towels or brown paper and drizzle them with lime juice. Cook the remaining shrimps in the remaining oil and drizzle lime juice in the same way.

Eggless Tiramisu
QUES: I am very fond of tiramisu and I want to make it at home. The problem is my husband is a strict vegetarian. Is there a method of preparing the dish without using eggs?
- Karuna Jain, Nagpur

ANS: Yes indeed there is a recipe of eggless tiramisu that doesn't compromise with the taste of this sinful dessert. I'm sure you will be able to recreate it the way it looks in a good restaurant right there in your own kitchen. We are sure you will have your husband begging for more.

Ingredients:
200 gms mascarpone cheese, 200 gms fresh cream
½ cup powdered sugar, ½ cup strong coffee
250 gms sponge cake, slice into thin sheets and then toasted
2 tbsp coffee liqueur or Irish cream (optional)
2 tsp coffee essence

Method:
Whip the cream in a chilled bowl with chilled beaters. Combine the mascarpone and powdered sugar and beat for two minutes with the beater at medium speed. Then add ¼ cup of coffee and continue beating. Do not over beat. Mix the coffee liqueur and coffee essence into the strong coffee. Fold the whipped cream into the mascarpone mixture. Take the toasted sponge cake sheets and soak them in the coffee mixture and line the serving bowl or individual glasses with them. Pour the mascarpone mixture over it and alternate with sponge sheets, the last layer being that of the cheese mixture. Freeze for 4-6 hours. Garnish with grated and powdered chocolate. Serve chilled.

Seafood Cocktail
QUES: I love seafood. I usually eat it in curry or barbeque form. Could you to guide me through a seafood cocktail recipe for a change?
- Susan Brooks, Bombay

ANS: Here’s a Mexican seafood cocktail that is easy to make and is also full of flavour. However, you will require many ingredients and it is a bit tedious to make.

Ingredients:
1 ½ cup chilled tomato juice
½ cup bottled clam juice
¼ cup ketchup
¼ cup fresh lime juice
1 tsp tabasco sauce, 1 tsp salt
½ cup finely chopped onion
¼ cup chopped coriander
1 ripe avocado, peeled, pitted and cut into small chunks
225 gms fresh lump crab meat
½ cup cooked baby shrimp

Method:
Stir together the tomato and clam juice, ketchup, lime juice, tabasco sauce, salt, onion and coriander in a large bowl. Gently stir in the avocado, crabmeat and shrimp. Spoon the mixture into little glasses.

E-mail your queries at [email protected]  We’ll do our best to provide the answers, even if they are recipes from your favourite restaurants.