Stuffed Chocolate Ice-Cube Surprise ( Vegan, That's No Surprise)

Gourmet it is!

Howdy Labradors!

I was scrolling FB and my childhood friend's mom Shobha Auntie had shared this video that showed us how to make some killer stuffed chocolate. You could totally dismiss my stupid blog and just watch the video here.

Or. You could go through my blog and see how I did it myself. Let me tell you this was super fast one and you can stuff it with whatever you fancy. You just need a good giant bar of dark chocolate, an ice-cube tray and coconut oil.

A nice loaf of, err, chocolate

Here's what you need

1 giant bar of Amul Dark/Bitter Chocolate (it's vegan) (you can also use any other brand of dark chocolate, but you will need about 3-4 small regular sized bars if you can't find a big one)

1/4th cup virgin coconut oil

1/2 teaspoon salt

1 teaspoon vanilla essence

Fun Fillings I used just a few of these, to be precise: almonds, coconut, jaggery syrup, pistachios, and strawberries. but here is a list to help with the imagination:

almonds, fruit, coconut , caramel , jaggery , Pistachios , cashews , walnuts, jelly, even espresso beans!



How You Make It

First get all your chosen fillings and set them aside where they are easily accessible. Now grease your ice-cube tray with coconut oil, good and proper, this is VITAL to them popping out like good little children.

Take out your giant chocolate bar. Chop it up. In a pot, add your coconut oil and add the chocolate pieces.  Add vanilla and salt now too. Stir on low fame. Add about 2 tablespoons of water to get it to be a little thinner (it should still be thick).

Switch off flame and stir, you should have a nice glossy chocolate paste.

Glossy Saucy 

Add a spoon of the chocolate to each of the sections in the ice-tray, make sure it covers the sides, and is filled a little less than halfway. Now add your toppings.


I did a mix of three flavors : almonds &coconut, Pistachio &jaggery syrup, and strawberry.

Do your Filling Thang

Once you've done our filling thing, top it over with the remaining chocolate. You can add a little water to the chocolate if it has thickened but stir and then pour it over. Your ice-tray won't be neat, that's ok, move on. Pop that tray in the freezer for one hour, or better yet give it 2 hours.

Then take out, give it a shake and pop out your chocolate ice cubes!

Ice cubes ain't got nothing on these babies

YAY! it's fancy, it's gourmet, it's super exquisite,  and people will think you are God. Really.

Inside looking good!

Now eat and go back to being a nice person. Keep it real!

Mighty Vegan Veggie Fox Millet Pulav ( Demolish your Veggie Quota)

So Many Veggies. So Many Feelings

This is for real my 6th post in January, and the damn month is not even over. I am on a blog binge, and it's likely to end at some random time you least expect it. So make merry with my sort-of-amazing vegan recipes now.

Remember how I am supposed to be off rice (and all other shitty carbs and sugary sweet things?) Yeah, so it's fox millet time. Shilpa, our friend, (and founder of Jus'Amazin, plant based treats) brought in some millet salad today, and told us she makes pulav/biriyani with it too. Aha, what a great slip of tongue, had she any idea I would go right to it and make some the very same night?

So I thought, let's get a crap ton of veggies in while we're at it. Because, you know us vegans don't get enough protein (there is plenty protein in vegetables, FYI)

So all you need is your standard masalas, some fox millet (easy to get these days in a bunch of stores), and all the veggies you can find in your fridge. It's nice and spicy, and I added mint and coconut too for a little bit of a south-indian twist.

Here's What You Need

1 cup fox millet

1 green pepper (capsicum)

1 onion

2 tomatoes

1 carrot

1 cup chopped spinach 

1/2 cup frozen or fresh peas

small punch of mint leaves

small bunch of cilantro (dhanya)

3 green chilies (less if you're a wimp)

6 pods of garlic

2 inches of fresh ginger

1 packet of your favorite ready-made biryani masala (I used Shaan bombay biryani)

1/2 cup fresh or dried coconut

1 teaspoon turmeric

1 teaspoon chili powder

6-8 pepper corns

2 pinches of mustard seeds

salt to taste

1/2 cup coconut milk

cooking oil

How to Make

Like hell I was going to experiment combining the masala and fox millet in one pot the very first time I used millet. So we did things separately to avoid an  epic fail. 

First you gotta add your cup of fox millet to about 11/2 cups of water and open cook it. You might need a little more water after the first 10 minutes of cooking. You'll need to cook it for about 20 min. 

Cooking them millets

Blend your ginger and garlic with a little water to make a paste. Now blend half the cilantro with your chilies and mint and make a green paste. Chop all the rest of your veggies.

In a pot, add two table spoons of oil. Add mustard seeds and peppercorns and then the fresh ginger-garlic paste. Now add your onions and fry for a couple of minutes. Add tomatoes, stir, then pour the green paste over it and mix. Now is a good time to add your packet of biryani masala, chili powder, turmeric, and salt. Mix it all up. Add the rest of your veggies (peppers, carrots, peas, spinach, or whatever you decided you want to use) and mix. Add your coconut milk and fresh/dried coconut. It should be a nice thick spicy gravy with veggies. Add a little bit of water and keep letting it cook. 

Once your millet is ready, spoon it into the gravy mixture and mix well. Let it all be in one pot now on low flame for 3-4 minutes. Serve in a bowls with some vegan peanut curd or sneak in some chips or something crunchy with it ( I won't tell)

Dinner is done!

Now go tell your veggie quota for the day what's up. 

That's right! You ate all you veggies. And it was delicious. 

Till next time!

The Epic Vegan Sandwich ( Lentil Patties +Sweet Secret Sauce)

Is that epic or waa?

Wassup Gorillas!

So, if you've been reading my posts you might have heard that I am supposed to be eating super healthy and knocking off the bad carbs, because our trainer said so. Anyway, I am trying to lay off bread/rice/roti at lunch and eat some whole wheat/brown rice at dinner.

Today, I wanted a hearty sandwich and I thought about the glorious number of ways one can go about doing that. Vegan ingredients are plenty, you just have to refocus on all the stuff there is instead of thinking of the things that you can't eat. The best part about this recipe is that it's all about the macro idea here. The micro stuff (the sauce, the salad, the seasoning) is all up to you and how you like it. Also, it's a great go-to when you have random shit lying around the kitchen.


I  used Jus'Amazin Salted Caramel Cashew butter which is to die for and is available to order through Shilpa Mogilishetty, founder of this bomb-ass company. She makes all things plant-based and delish. Our company Write Leela Write also just did the branding for it. If you want some, hassle the lady on facebook here. Her website will up soon enough.

That's that amazing Cashew Butter from Jus'Amazin

So  basically you want to have for sure these things: A solid yummy bread. Go to a nice bakery, make your own, or if you must buy store bought regular vegan brown bread. I got me some bread from a local organic store. You'll need moong daal (Split Green Gram), seasonings like garlic powder, salt, pepper, chili sauce, herbs, basically whatever you have and like. You also need something sweet to balance it out like jaggery or date paste. You can also make your own cashew butter by blending some cashews with a tiny amount of water, jaggery, and a pinch of salt.

 Fresh Bread Makes Everything Ok

The Main Stuff You'll Need

A good whole wheat bread (as fresh as you can get it)

1 cup moong daal

2 green chilies chopped

fresh spinach

onions slices

tomato slices

Any other fresh veggies you want as the salad on top

jaggery paste/cashew butter

2 tb chia seeds (to coat patties and dunk in rebad crumbs)

1 cup breadcrumbs or rava (semolina)

chili sauce

lots of seasonings (of choice)



How To Make

In a pressure cooker add one cup moong daal and 2 cups of water with one teaspoon of oil. Let that cook for about 2 whistles. Once it's done, mash up the cooked daal, add salt, pepper, garlic powder, chilies and a little bit of sweet (sugar/jaggery/date paste). You can also add chopped cilantro.

Right before coating with breadcrumbs

Make small patties out of your lentil-mash. In a bowl with 5-6 Tablespoons of water add your chia seeds. Let it sit for about 3 minutes, it will become gooey, and basically work like an egg. Now dunk your lentil patty into the chia seed mix and then coat on a plate of bread crumbs (or semolina) and set aside. After all your patties are coated with chia-water and breadcrumbs/semolina, start an epic medium fire on your stove. On a pan add 2 small spoons of oil and pan fry your patties. About 4 minutes on each side.

Set them babies aside.

Make your salad, chopped veggies of choice (onion, tomatoes, carrots, peppers, spinach, lettuce, whatever) and add salt/pepper and some chili sauce or any other dressing you might have in the fridge.

Salad of choice

Get you bread out and spread some cashew butter on each side. Make it a thick layer now. Add your patties to a slice of cashew-buttered bread, mash it on there. Heap some spoons of the salad, and cover with another slice of cashew-buttered bread.

Assemble Away!

Go eat that epic thing. Now.

Till next time. Keep that shit real.

Konkani Style Sprouted Cow Pea Curry (Vegan, Yo!)

A Wholesome Vegan Meal (But I had them with chips. Shh.)

Hello there Anteaters!

I've never been able to master south indian cooking, and by saying 'south indian cooking' I am already making a lot of people cringe. That is too generic a term to cover the vast complexity of region, flavour, and ingredients that the many south indian regions offer.

I was brought up on a more generic 'indian food' diet, sabji, daal, curry that were all a mish-mash between my mother's Mangalore roots, father's taste for heavily spiced curries, and other resulting amalgamations of spices, lentils and vegetables. This is not to say this food wasn't good, it was rather amazing, but it never allowed me to look at spices and combinations in context to region. Those of you living in Bangalore will be familiar with darshini food: quick-cheap south Indian food like idlies, vadas, pongal and various types of flavoured rices.Yes, that stuff I live for. But I also used to swap my 'katta alu' for simple south indian sambar/saarus and lightly spiced vegetables with coconut when I was in school. Then ask my mother to try to recreate them, but we could never get the flavours right.

You could say today's recipe is konkani/mangalore style, but some of the flavours also remind me of food from Kerala. What do I know? This city has shredded the original roots of food and rendered a cosmopolitan tongue, things that once you eat kind of remind you of 'this one time you were at someone's house'.

Anyway, the star ingredient in this ( a part from the sprouts themselves) is  dried red chilies and coconut. Yum-num, this is so good, I was licking the paste before it was cooked. Although i might have over done the ginger.

Did someone say coconut?

Ok without making a complete fool out of myself and writing about where this curry really comes from (it comes, truly, from my kitchen) I'll go a head and tell you that my friend Chaithali and I have been having  a FB messenger affair of late. We chat all day and it's mostly about food. She sent me this recipe and I took inspiration from it.

Chaithali makes some simple yummy shit and she's been sharing some south-inspired bean recipes with me too, so stay tuned,  I'll try and share those soon too. Anyway, the blog she shared with me is here.

I've used store-bought sprouted cow-peas. You can use any sprouts, and yes you can sprout them yourself by using the raw beans, but leaving this 12-24 hour sprouting trick in my hands would spell disaster. So just go and buy some sprouts from your local vender.

Here's What You Need

1 cup fresh coconut + the water of the coconut inside if there is any

1 inch fresh ginger ( I used 2 inches and it was a tad too heavy)

7 garlic pods

3-4 dried red chilies

1 teaspoon cumin seeds

2 small (or 1 large) potato chopped

1 cup sprouts of choice

3/4th of an onion

1 1/2 tomatoes chopped finally

3 heaped tablespoons vegetable masala ( I used Mangalore veg masala from the store)

1 1/2 teaspoons of jaggery

5-6 curry leaves roughly chopped

A pinch of asafoetida  (hing)

Salt to taste

2 pinches of pepper

2-3 tablespoons coconut oil

Some of that fresh flavour in the palm of my hands

How to Make

First grind your fresh coconut in a blender with a little water. Set aside. In a pan heat your coconut oil and add cumin seeds to splutter. Add your ginger, garlic, red chilies, onion, curry leaves, and hing and fry for 2 minutes.

frying before pasting this stuff up

Then put off the fire, and stick all of this in a blender. I popped the hot mixture into the freezer to cool so I could blend faster. If you had some reserved sweet coconut water from your coconut you can add it here, or else don't worry about it.

Blend the mixture to a paste, you'll have a slightly red paste.

spicy!

Now in a pressure cooker on medium flame, dump your red paste in and add your cup of grated fresh coconut. Fry for a minute then add your chopped tomatoes and mash into the paste nicely. You can add your vegetable masala now (feel free to add more or less depending on your taste), salt and pepper. Finally add your chopped potatoes and sprouts and mix.  Add jaggery and then throw in two cups of water and let the pressure cooker cook for about 3 whistles. Shut off flame and serve hot. I made some brown rice and salad to go with it. I'd say having a simple indian salad (tomatoes, cucumbers, chili, cilantro  and onion) is a bomb combination with this curry whether you have it with bread, roti, or rice.

Yum-num

Now go watch something on tv, eat, and get ready for Monday!

Keep it Kind.

Pistachio & Coconut Milk Happy Cake (uhuh, vegan)

Totally don't need the strawberries. But they're so pretty.

Hello there Sugar Gliders!

I am supposed to keep the baking on the down low now. My friend /business partner and I are working out with a personal trainer, and he told us to kind of quit eating if we want to see results. So yeah, we'll see about that. Just in case your wondering, losing weight and veganism have zilch correlation. There is plenty of vegan treats to keep them tummies padded. Anyway,  before he told us to stop with the crazy carbs we eat, I managed to make one rich-moist-fluffy vegan thing that tasted bombastic and went great with my morning iced-black coffee.

Run out to the shop now and buy yourself a baggie of pistachios, or pista, as we call it in India.


Here's What You need

11/2 cup flour

1 cup powdered/bakers sugar (or regular)

1 cup pistachios (Pista)

1 cup coconut milk

1/4th cup coconut oil ( I used cold pressed)

1 tablespoon vanilla extract

1/2 teaspoon salt

2 tablespoons apple cider vinegar (this is the moist-vegan-magic trick)

1 teaspoon baking powder

1 teaspoon baking soda


How to Make

First blend your pistachios into a paste with a bit of water. Groovy.

Coconut Milk and Pistachios. Best Friends Forever

Now grab a large bowl and dump your sugar, vanilla, salt, and oil in. Stir it up, so your sugar soaks up all that oily goodness. Now add your coconut milk and pistachio paste and mix well. It won't look pretty, but it will taste good, promise.With the help of a sieve, shake your flour into the wet mixture slowly, then add your baking powder and soda in as well. Stir it up. It will be a semi-thick but liquid-ish batter.

Sugar, Coco oil, vanilla. Yum.

Pre-heat your oven to 185c

In a greased pan pour out your batter. Pop it in the oven for 20-25 minutes. Depending on the size of your oven, you might need to let it bake for longer. After 20 minutes, check with a knife in the middle to see if it comes out clean, if it does your ready to take it out, if not, give it some more time.

Before Bake Time

The cake will be slightly crumbly, I've purposefully not added a vegan binder to replace eggs with this (like ground flax seeds) because I wanted it to be super moist. So it's more of a home-happy-coffee cake. Let it cool for at least 20 minutes. Cut into slices. Best had with an unsweetened tea or coffee. My cake turned out sweet, pistachio-nutty, and fluffy.

I'll post more soon. I am just banned from eating more than what the standard taste check entails. What does it entail anyway? Is one slice too much?

Be good, kids!

Raw Cashew Cheese Pizza with Tomato -Coriander Sauce (Vegan from Scratch, baby!)

The art of Vegan Pizza making

Wassup Cats!

Because it's the weekend and I had one of my classic monthly migraines, I was stuck in the house all day. In the middle of peppermint -oil head massages and painkillers, I thought it'd be the perfect time to make pizza from scratch.


The vegan twist here is using raw cashew cheese. You can make a more melty-vegan cheese, but I prefer this, because really there is no vegan mozzarella that really tastes good.

You need a bit of patience for this, because we're making dough from scratch, but the crust will be chewy-tasty, yum! You also need to make the dough at least 2 hours (for it to rise) before you can make this. Pizza dough is fairly easy to make, you just need bakers yeast that's easily available in the market. This recipe is flexible, because you can use what toppings you like. You can also make the raw cashew cheese without nutritional yeast (which is impossible to get in India, you need to fork over major moolah to import it). My mom visits india every few months, so I have a constant supply.


Ok so let's go!

What you Need

for the dough

2 cups flour

2 teaspoons salt

1 teaspoon sugar

1/4th cup olive oil or peanut oil (or regular)

1 teaspoon bakers yeast

3/4th cup warm water


for the coriander-tomato sauce 

3 tomatoes

1 handful of fresh coriander leaves

2-3 green chilies

2 teaspoons Italian seasoning

1 teaspoon chili flake

1 teaspoon salt

1 black pepper

3 pods of garlic

a dash of olive oil (or regular)

Stuff in the sauce

for the raw cashew cheese

1 cup cashews (you can soak them for 20 minutes or not, never made a difference to me)

3 tablespoons fresh lemon juice

2 tablespoons nutritional yeast (optional)

2 teaspoons salt

2 teaspoons jaggery (or sugar)

Some pepper

Any other spice/seasoning you'd like to add


Toppings

It's up to you. I used:

chopped onions, mushrooms, broccoli and tomatoes

So it's a green pizza sauce, shoot me

How to Make

You have to make you dough in advance. In a bowl add you flour, salt, sugar, and yeast. Now make a well in the middle and pour warm water (I zap it in the microwave for 45 seconds) slowly, along with the oil. Then mix with your fingers. You'll get an uneven, wet sticky mixture. Now on a flour-powdered surface start kneading the dough for about 8 minutes. The dough will come together, become smoother and bouncy. You know when you're done kneading when the dough becomes a bit like memory foam. Basically, when you tap the surface with your finger, it starts to come back to form.

Dough needs some love

Cut your dough into two sections. Set aside on a pan with a damp cloth over it for 2 hours or more.

For the sauce. In a blender add tomatoes, chilies, coriander, garlic, seasoning, and a bit of water. Blend into a paste and set aside.

Keep your topping chopped and ready to go.


When your dough has set for 2-3 hours, you are ready to make your pizza! The dough would have become a lot bigger (thanks, yeasty!). Now on a flat surface work with the dough to stretch it out slowly to make a rustic circle. It's ok if it tears, just knead again and slowly stretch out to a about a inch or inch and half thickness.

The imperfect circle

Preheat your oven to 190c

Now set your pizza base on a oven pan, add 2-3 tablespoons of sauce in the centre and spread leaving the edges of the circle empty for the crust. Go ahead and add the topping of choice all over the sauce area. Drizzle some olive oil (or regular) on top and put in the oven for 20 minutes.

All ready for the oven

After your pizza is cooked, take out of oven, and spoon some yummy lumps of raw-cashew cheese on top of hot pizza. Serve!

It's ready to pop in the mouth now!

Perfect for a Netflix binge, eh?

Till next time! Keep it kind. Keep it real.

Bengaluru Special Donne Biryani ( Plus my Vegan Sermon, Yikes!)

Mighty but not Meaty

Ola Leopards!

Here's to a more conscious, kinder, and happier New Year. 2017, baby! Let's make it wicked hot.

If you've been following my posts, you already know the drill: it doesn't matter if you aren't vegan, or vegetarian. Reducing your intake of meat and dairy makes a stand against cruelty. By consciously lowering your intake you are acknowledging one of the most cruelest industries in operation today: subjecting animals to being produced just to they live in cages until they are killed. The dairy industry keeps cows pregnant (by artificial insemination) constantly, so they give out milk around the clock. And their calfs certainly don't get enough to drink. What's more is that they inject cows with hormones,so they produce more (which is painful for the cow, and super nasty for you).

 I turned vegan ( after being vegetarian/pescatarian for 7 years) about 8 months ago. So, I thoughts, why not chronicle my experience of being one in India.

It's lonely being a vegan in a non-vegan world. I don't know any vegans in real-life most of them are on the internet. We live in a non-vegan world, globally we're only 3%-5% of the population. India might have a large vegetarian population, but is very lactose dependent: ghee, milk, curds and butter is in a lot of our vegetarian food. India's population is huge-Ass, but we in all probability don't have even have 10k vegans in the country.

As a vegan, I get eyebrows raised, I get made fun of, and I certainly get unwarranted advice. But I am no evangelistic vegan. Ain't one of them that says the go vegan or call yourself a mass murderer. Humans are fundamentally hypocritical- we have pets, but we eat meat. We think cruelty is bad, but we don't think about our food.  We have cultural ties to food, and the demands for vegan substitutes are so low, that it might seem like a very privileged thing to take up. Most people think that you don't get the right nutrition on a vegan diet. That's a complete myth, and there is enough on the internet to read about that specifically.

I believe any change is good chance. If you can give up meat and dairy one day a week, you are contributing to a better world. We're consuming and consuming, we've lost touch with our food, where it comes from, and what goes on behind the scenes. Sometimes, I don't think the vegan label does us much good, people feel intimidated by it, and get defensive about it (which is why we get all the stupid comments and jokes). And it's not only the non-vegans who create the problem. Some vegans be be downright annoying, holier-than-thou, and dogmatic. After all who is to define the exact rules of being vegan? We could always argue that vegetables kill insects, that india uses animals to farm its agriculture, and that most things we are involved with directly or indirectly abuse animals in some form. There is plenty of infighting in the vegan community precisely because of this, who get's to be 'vegan' enough?  Franky, I could give a rat's ass. Everyone has their own evolution based on their circumstances, privileges, culture, and individual experience. But what we all have in common (if you are reading this) is to be aware of our experience right now, and what we're doing. That's why I think: any change, is good change. Even acknowledging the problem of cruelty is change.


Read up more about the industry. If it moves you, then give up the small things first. Give up leather (there is no good reason you need to actively buy leather). Reduce your consumption of milk. If you are vegetarian, consider trying the vegan diet. The environmental impact is huge. And if this is too hard, support the rest of us vegans by buying vegan products from time to time, it helps us increase the demand in the market, making it more accessible to the mass population.

Alright, sermon over. But the preamble also serves well for my next recipe. A lot of people who eat meat are worried about taste and and recreating old favorites. I am no different, I grew up a meat eater and one of my favorite things was biryani. Bangalore has a special local biryani, and you live here, you've either eaten it or seen it all around town: Donne Biryani. Usually made with chicken and small grain rice. The taste, if you ask me, comes from the spicy-delish mix of ginger-garlic, shit tons of coriander, mint, and chilies! 'donne' in Kannada means palm leaves, which was originally the way it was served, in a cup made out of these leaves.

Here's my vegan version using soya chunks and potatoes! It was extraordinarily tasty and spicy! This recipe will serve 2-3 people.

The Taste comes from these cuties

Here's What you Need


3 fresh  tomatoes pureed

2 large onions

2 cups fresh coriander leaves

1 cup mint leaves

3 inches of ginger plus 10 pods of garlic

As little as 2 to as much as 10 green chilies ( I like it super spicy)

11/2 cup small soya chunks

2-3 potatoes chopped ( I cute one potato into 8 pieces)

5 tablespoons biryani masala ( I use Shaan masala/Bombay Briyani masala or Chicken masala)

11/2 teaspoons turmeric, jeera powder, and dhanya powder

Some fresh coriander and chopped tomato for garnish

11/2 cup of white rice

Salt to taste

1 teaspoon sugar

3tb cooking oil


How to make

Puree your tomatoes and set aside. Then blend your mint, chilies, and coriander together with a a bit of water to make your green paste. Blend your garlic and ginger together to make a fresh ginger-garlic paste. Don't use ready-made paste, the taste of this recipe relies on everything fresh. Lastly, grind up your onions too. Now you have 4 pastes : Onion, Ginger-garlic, Tomato, and Green.

Green and Red

In a pressure cooker, heat up 3tb of cooking oil. Add you ginger-garlic paste and fry it for 2 minutes. You can also add a bayleaf to the oil if you want, but totally optional. Now add your onion paste, and fry for another couple minutes.

Pasty!

Soak your soya chunks in a bowl of water. And keep you potatoes peeled and chopped.

Now add green paste to the onion/ginger-garlic paste, and stir. Dump your tomato paste in, and add all the masalas. If your biryani masala doesn't already have salt add some to taste. You might need to use a little salt anyway, since potatoes tend to soak it up. Add your teaspoon of sugar as well now too.

Now add your soya chunks and potatoes, and fry it all together, add a few tablespoons of water, and cook for about 5 minutes. Finally add your washed rice, and stir the mixture throughly. Add 3 cups of water and put the lid on. Let it go for about 3 whistles. Put off the cooker and let it cook with the heat inside. Open, place in a bowl and garnish with more coriander and fresh chopped tomato. Serve with a salad, or with vegan raita (peanut curd is available for delivery in Bangalore and tastes very much like regular curd) Contact Veganarke on their FB page for peanut curd (80 rupees for a litre)

Yeah! Enjoy your vegan donne biryani, and share some with your friends.

<3 Happy 2017!

Have questions about vegan food or being vegan in India? Comment or catch me on FB: Rheea Rodrigous Mukherjee