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Easy recipes for millennials and their mums!

Liberal. Tech savvy. Open minded. Self-expressive. Connected. Multitasker. These are but a few words to describe the most controversial generation so far – the “millennials”. However, they are rarely described as the ones interested in food beyond eating it. With The Millennial Kitchen – Easy Recipes for Millennials & Their Mums, Mira and Tanvi Shah hope to get more millennials inside their kitchens.

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Created around batch cooking four delicious dips, the book presents over 45 easy-to-cook, nutritious recipes that will take only minutes to prepare. The collection of recipes includes a substantial number of vegetarian dishes,
including vegan, gluten-free and Jain variants. From ‘Party Starters and Cool Platters’ to ‘Meals for One and Two’ and ‘Dinner Party Hits’ the book has a recipe for every occasion. Bonus features include ‘Sandwiches to Feed an
Army’ and ‘Hummus 10 Different Ways’.

The book also includes ‘Mira’s Weekly Meal Plan’ – a personal guide to how she made sure every single meal she ate in a week was exciting and different, while still bursting with flavour and nutrition.

Meet The Authors

MIRA SHAH

MIRA SHAH

17-year-old Mira is a swimmer who loves to dance. She learnt Modern Dance at Trinity College while pursuing regular school, first at Bombay Scottish School and now as a student of the Jamnabai Narsee International School. Music, travel and TV used to count amongst her favourite activities, until she discovered the kitchen!

It all started with a little meddling with her mom’s recipes one summer holiday, and it wasn’t long before she would rush into the kitchen every free moment she had. Today, Mira loves cooking almost as much as she loves binge watching her favourite series on Netflix. Mira hopes to pursue an education in Liberal Arts.

TANVI SHAH

TANVI SHAH

After graduating high school in Mumbai, Tanvi moved to Switzerland and then the United States to complete her Bachelor’s and Master’s degrees. She worked with IBM in the US for several years until marriage encouraged a return to India. Her move from a full time corporate life in America to a full time homemaker in India was soon followed by Tanvi turning entrepreneur. She is now the creative head for a fabric accessory line that retails nationwide.

Tanvi counts renowned English-Israeli chef Yotam Ottolenghi amongst her cooking inspirations. She especially enjoys the intricacies of Indian regional cooking. Amongst her favorite cookbooks is the Essential Marathi Cookbook by Kaumudi Marathe.

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Tahina Recipe

You will need
  • 300g sesame seeds lightly
    toasted or untoasted
  • 200ml water
  • 10ml lemon juice
  • 25ml olive oil
  • Salt to taste
Getting down to Business
  1. Dry grind the sesame seeds 100g at a time. Sesame releases its own
    oil and may get stuck in the grinder if you grind large quantities
    together. Add water, lemon juice, olive oil and salt and mix well.
  2. Top with olive oil and store in an airtight jar in the fridge for up to
    one week. This paste also freezes well for up to 6 months. Freeze
    small portions and thaw as required.
  3. Your homemade tahina paste is ready to be added to a hummus or
    to use as a dipping sauce or salad dressing. It may also be used as a
    natural thickener and flavour enhancer in any curry or soup.

Did you know?

Home made tahina is also cost effective, the cost of one bottle of tahina can cover the cost of ingredients to make ten portions of the same amount of tahina!

Mediterranean roll

You will need
  • 4 medium-sized tortillas
    (approximately 8.5″ diameter)
  • 25ml olive oil
  • 50g zucchini, cut lengthwise
  • 50g red cabbage, cut
    lengthwise
  • 50g onion, sliced lengthwise
  • 150g mixed coloured capsicum,
    cut lengthwise
  • 200g hummus (page 22)
  • Sriracha or hot sauce of
    choice (optional)
  • Salt to taste
Getting down to Business
  1. Roast the tortillas for 1-2 minutes on each side on a flat plan on
    medium heat. Set aside and keep warm
  2. Add olive oil to a non-stick wok and add all the veggies except the
    capsicum. Sauté for 3-4 minutes on medium heat and then add the
    peppers. Sauté for a further 3-4 minutes and set aside.
  3. Spread 50g hummus on one side of each cooked tortilla. Splash with
    the hot sauce and divide the veggies equally between the four tortillas.
    Roll and serve cold. If you prefer them hot, then brush the outside of
    the rolls with olive and heat through on a frying pan for 2-3 minutes
    on each side.

Tip

Sautéed onions with spinach with some Parmesan also go well as a filling in this roll

Pumpkin Hummus

You will need
  • 100g red pumpkin
  • 200g hummus
  • 20ml olive oil
Getting down to Business
  1. Cube and parboil the pumpkin. When done, cool and lightly fry in hot olive oil for 6-8 minutes. Add the pumpkin and hummus to a food processor and blend until smooth. Garnish with olive oil and cooked whole chickpeas.

CREAM-FREE CREAMY PASTA

You will need
  • 150g green or red pesto
  • 200ml milk
  • 15ml olive oil
  • 5g coarsely grated fresh garlic (optional)
  • 250g cooked pasta
  • A pinch of coarsely ground black pepper
  • A pinch of oregano
  • A pinch of chilli flakes (optional)
  • Truffle oil (optional)
  • 20g shredded Parmesan, Pecorino or Grana Padano cheese
  • Salt to taste
Getting down to Business
  1. Whisk pesto in the milk and set aside.
  2. Heat the olive oil in a non-stick saucepan and sauté the garlic(if using) for 2 minutes on medium heat. Add the cooked pastaand stir so the oil coats the pasta. Now add the pesto milk, stirring
    continuously. The nuts and cheese in the pesto will transform thepasta into a creamy delight.
  3. Add black pepper, oregano, chilli flakes and check for salt. Loosen
    with a splash of milk if required.
  4. Drizzle the pasta with truffle oil (or your favourite oil) and
    top with grated cheese and chopped parsley. Serve hot.