Coconut Rice with Cilantro Sauce (with any protein)

For the rice:

1 tablespoon olive oil
1 medium onion (about 4 ounces), finely diced
1 clove garlic, finely minced
1 1/2 cups white basmati rice, rinsed until the water runs clear
1 (14-ounce) can full-fat coconut milk
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar

Cooked fish, shrimp, chicken, pork, or steak

For the sauce:

Scant 1/2 cup water
1 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed red pepper, plus more as needed for serving
1 large bunch fresh cilantro, leaves and tender stems, coarsely chopped
4 lime wedges, for serving (optional)

In a large, lidded skillet or pan, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until it softens and just starts to brown, 8 to 10 minutes.

Add the garlic and cook until fragrant, 1 to 2 minutes. Add the rice and stir to coat it in the oil.

Add the coconut milk, then half-fill the empty can with water and add it to the pan. Add the salt and sugar, bring to a boil, then reduce the heat to low so the mixture is at a simmer and cover the pan. Cook for 10 or until rice is tender.

While the rice is cooking, in a small pan over high heat, combine the water, sugar, salt and crushed red pepper and bring to a boil. Lower the heat to medium and simmer the sauce until slightly reduced and syrupy, about 5 minutes, then remove from the heat.

Place the cilantro in a food processor and pulse to chop. Gradually pour in the syrup and pulse the cilantro until very finely chopped, and the sauce is combined. Taste and adjust the seasonings; the sauce should be slightly sweet, with a hint of heat. Add more crushed red pepper, sugar or salt, as needed.

Gently stir the rice and divide across 4 plates. Top with fish or other protein and drizzle the sauce over. Sprinkle with additional crushed red pepper flakes, if desired, and serve with a wedge of lime, if using.

Perfect Chicken Tenders (and Honey Mustard Sauce)

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper

Honey Mustard, recipe follows

Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Preheat oil to 350 degrees F.

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.

Honey Mustard:

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

All-Purpose Peanut Sauce

2 cloves garlic (minced)
1 1/2 teaspoons ginger (minced or grated)
1/3 cup peanut butter (creamy or chunky are both fine; 1/3 cup = 80g)
2 teaspoons soy sauce
2 teaspoons fish sauce (omit to make this vegan or substitute with vegan fish sauce)
1/2 teaspoon toasted sesame oil (or to taste)
2-3 tablespoons hot water (to your desired consistency)

Optional Add-ins
1 tablespoon lime juice
1 teaspoon chili oil
1-2 tablespoons Sriracha
Instructions

Add all of the ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother consistency.

Enjoy this sauce on noodles, veggie noodles, tofu, grilled meats, vegetables, wontons or dumplings, salads, summer rolls, and more!

Dahi Toast

1 cup finely chopped green cabbage
3/4 cup grated carrot (about 1 medium carrot)
1/2 cup finely chopped red bell pepper
1 small green chile (Thai, serrano or jalapeño), stemmed, seeded and finely chopped
1/4 cup lightly packed fresh cilantro leaves, finely chopped
3/4 cup (6 ounces) plain whole milk Greek-style yogurt
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
8 slices white sandwich bread
4 teaspoons butter (preferably salted)
1 teaspoon black mustard seeds
Ketchup or Indian chile sauce, for serving (optional)

In a large bowl, toss together the cabbage, carrot, bell pepper, chile and cilantro. Stir in the yogurt, salt and pepper until thoroughly combined. Taste, and season with more salt, if needed.

Place 4 slices of bread on your work surface and divide the yogurt mixture evenly among them. Top the sandwiches with the remaining slices of bread.

Heat a medium frying pan or griddle over medium heat until hot. Add 1 teaspoon butter and 1/2 teaspoon mustard seeds. Let them sizzle for a few seconds, then place two sandwiches in the pan (on the mustard seeds) and cook until golden and crispy on the bottom, 1 to 2 minutes. Turn them over, add another 1 teaspoon butter, and cook until golden on that side, 1 to 2 minutes.

Transfer the sandwiches (and any stray mustard seeds) to a plate and repeat with the remaining sandwiches. Serve them whole or cut into triangles, with ketchup or chile sauce, if desired.

Pasta chi Vruocculi Arriminati (Sicilian Pasta with Cauliflower, Raisins, and Pine Nuts)

1 whole cauliflower (roughly chopped into florets)
2 1/2 ounces pine nuts
3 ounces stale bread
3 tablespoons olive oil, plus extra to serve
1 onion, chopped
8 anchovy fillets
2 1/2 ounces raisins
1 teaspoon saffron strands
14 ounces linguine

Bring a large saucepan of generously salted water to boil. Add the cauliflower florets to the water and turn the heat down to a gentle simmer. Cook for 15-20 minutes, until the cauliflower can easily be cut through with a butter knife.

While the cauliflower is cooking, toast the pine nuts in a medium-size frying pan for 2-3 minutes over medium heat, giving the pan an occasional shake, until they are golden brown. Set aside.

Tear the bread into chunks and blend in a food processor to make coarse crumbs. Using the same pan you cooked the pine nuts in, heat 1 tablespoon of olive oil over medium heat and add the bread crumbs. Fry gently, shaking the pan occasionally, for 4-5 minutes until they turn crisp and golden, then take off the heat and set aside.

In a second, large frying pan, heat 2 tablespoons of olive oil over medium heat, add the onion and a generous pinch of salt. Cook for 3-5 minutes, until the onion becomes soft and translucent. Add the anchovies to the pan, and fry gently until they melt into the onions. Then add the raisins and the toasted pine nuts. Stir and turn the heat to a simmer.

Use a pestle and mortar to grind the saffron and a pinch of salt into a fine red powder. Scoop out a splash (roughly 1-2 tablespoons) of the cooking water into a small cup; add the powdered saffron and set to one side to infuse for a few minutes.

When the cauliflower is cooked, use a slotted spoon to scoop the florets out of the water and toss them into the pan with the onion mix. Save the cooking water. Pour the saffron-infused liquid over the cauliflower, and stir, breaking up any large pieces of cauliflower with a wooden spoon. Season with salt to taste.

Cook the pasta in the same water as the cauliflower (top it up with fresh water if needed) until al dente, as per the instructions on the packet.

When the pasta is cooked, scoop out half a cup of the cooking water and set aside. Drain the pasta and toss it into the pan with the sauce and the reserved cooking water, and stir together so the pasta is coated in sauce.

Spoon the pasta chi vruocculi arriminati onto a large serving dish, add a generous drizzle of olive oil and sprinkle the bread crumbs on top. Eat immediately.

Chile Oil Noodles

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Nasi Goreng

For the Spice Paste:
2 small shallots (2 ounces; 55g), roughly chopped
3 medium cloves garlic
1 large fresh green chili, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong (see note)
1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note)

For the Nasi Goreng:
4 cups cold cooked jasmine rice (21 ounces; 600g) or other medium- to long-grain rice (see note)
2 tablespoons (30ml) neutral oil, such as canola or sunflower oil
2 tablespoons (30ml) kecap manis (see note), plus more for drizzling
2 teaspoons (10ml) soy sauce
Kosher salt
Ground white pepper

To Serve:
2 fried eggs, cooked sunny-side up or over easy
Sliced cucumbers (optional)
Sliced tomatoes (optional)
Fried shallots (optional)

For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chili, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.

For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.

Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.

Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.

Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

Garlic Fried Rice

1/4 cup plus 1 tablespoon (75ml) canola oil or other neutral oil
8 garlic cloves, crushed and sliced thinly
4 cups cooked white rice (24 ounces; 700g), preferably long-grain, but any variety will do

In a small saucepan, heat oil over medium heat until shimmering. Add garlic and cook, stirring constantly, until garlic softens, becomes very aromatic, and turns lightly golden, 30 seconds to 1 minute. Strain oil through a fine-mesh strainer directly into a wok; reserve cooked garlic and set aside.

Heat wok over high heat until oil is shimmering. Add rice, breaking up larger clumps with a spatula and tossing to coat with garlic-flavored oil. Cook, stirring and tossing frequently, until no clumps of rice remain and rice is warmed through, about 4 minutes. Add reserved garlic to rice and toss to combine.

Serve with chicken adobo.

Pork Fried Rice With Corn and Shishito Peppers

2 cups cooked white rice (12 ounces; 350g)
2 1/2 tablespoons (40ml) vegetable or canola oil, divided
6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn
2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g)
12 shishito peppers, thinly sliced, or 1 green bell pepper, finely diced (about 6 ounces; 170g)
6 ounces (170g) leftover roast pork or ham, finely diced
1 teaspoon (5ml) soy sauce
1 teaspoon (5ml) toasted sesame oil
Kosher salt
Ground white pepper
1 large egg

If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

2.
Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Transfer to bowl with rice and toss to combine.

If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Transfer to bowl with rice and toss to combine.

Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

Add scallion greens and toss to combine. Serve immediately.

Perfect Egg Fried Rice

3 tablespoons (45ml) vegetable or other neutral oil
3 large eggs, thoroughly beaten
1 1/2 to 2 cups (about 1 pound/450g) cooked rice (see note)
2 teaspoons (10ml) light soy sauce
3 scallions, thinly sliced crosswise

Preheat a wok over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. If cooking on a powerful outdoor wok burner, reduce heat to minimum. If using a standard Western burner, keep heat on high throughout cooking. Add eggs to center of wok and cook, swirling wok until eggs are puffy and lightly browned on the bottom, about 10 seconds on a powerful burner or 30 seconds on a standard burner. Flip eggs and lightly brown on second side. Push eggs up to the side of the wok.

Add another tablespoon of oil to the wok and swirl to coat. Add rice to center of wok. Flip eggs on top of rice, then using a wok spatula, break the rice and eggs up, tossing and stirring as you break them. Stir-fry until rice starts to pop and jump on its own when you set the wok down, about 1 minute on a powerful burner or 2 to 3 minutes on a standard burner.

Add remaining tablespoon of oil around the rim of the wok, then add the soy sauce to the same spot. Stir-fry until rice and eggs are evenly coated in the soy sauce (the rice should be more or less broken up into distinct grains without any large clumps). Add scallions. Remove from heat and toss to combine. Transfer to a serving platter and serve immediately.

Roasted New Potatoes with Garlic and Tamarind

1 1/2 pounds yellow new potatoes, about 1 to 1 1/2 inches in width
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons unsalted butter, melted
2 garlic cloves, peeled and grated
2 tablespoons tamarind paste (not concentrate)
1 tablespoon date syrup, honey or maple syrup
1 teaspoon lime juice
1 medium shallot, peeled and minced
2 scallions, white and green parts thinly sliced
2 tablespoons chopped cilantro
1 green chile, such as a serrano or Thai chile, minced (optional)

Heat oven to 425 degrees and place a rack in the top third of the oven.

Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.

Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.

As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.

In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

Goan Shrimp and Tamarind Soup

1 pound large raw shrimp, fresh or frozen, shelled and deveined
4 cups warm water
2 tablespoons extra-virgin olive oil
1 small yellow or white onion, peeled and finely minced
4 garlic cloves, peeled and grated
1/4 cup tomato paste
1/2 teaspoon black pepper
1 tablespoon tamarind paste (not concentrate)
Kosher salt
1 bunch cilantro, leaves and stems minced
1 green chile, such as serrano or Thai chile, thinly sliced

Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.

Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.

Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.

Yam Khai Dao (Thai Fried Egg Salad)

For the Dressing and Fresh Aromatics:
3 tablespoons (45ml) fresh lime juice from 2 limes
2 tablespoons (30ml) fish sauce
2 teaspoons (15g) palm sugar, softened (see note)
1 small shallot (15g), thinly sliced (see note)
1 medium garlic clove (5g), thinly sliced
1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
2 to 4 fresh Thai chiles (2 to 4g total), stemmed and thinly sliced into rounds (see note)
3 sprigs cilantro including stems (5g), cut into 1/2-inch pieces, plus extra leaves for garnish
1 scallion, green part only, sliced into 1/8-inch-thick rings (about 5g)

For the Fried Eggs:
2 large eggs
5 tablespoons (75ml) vegetable oil (see note)

For Serving:
Cooked jasmine rice

For the Dressing and Fresh Aromatics: In a small mixing bowl, stir together lime juice, fish sauce, and palm sugar until palm sugar is fully dissolved, about 15 seconds.

Add shallot, garlic, lemongrass, Thai chiles, cilantro sprigs, and scallion to dressing. Gently stir to combine and evenly coat solids with dressing. Set aside.

For the Fried Eggs: Line a plate or small tray with paper towels. Crack eggs into a small, shallow bowl. In a wok or 8-inch carbon steel or cast iron skillet, heat oil over high heat until it just begins to smoke. Holding the bowl closely above the oil, carefully slip the eggs into the oil in one swift and smooth motion to prevent oil from splattering; the egg whites should immediately puff and bubble around the edges. Cook undisturbed for 20 seconds, then begin swirling the pan to prevent eggs from sticking. Continue to cook, swirling pan constantly to promote even cooking of the whites, until the inner part of the whites close to the yolks are fully set, and the edges are wispy, golden brown, and crisp, about 1 minute. Using a large spoon or wok spatula, baste the yolks 2 to 4 times with hot oil until they just turn opaque and look like yolks on American-style, over-easy fried eggs. Using a slotted or wok spatula, carefully lift eggs out of oil, draining off as much excess oil as possible, and transfer to prepared paper towel–lined plate.

For Serving: Gently transfer fried eggs to a serving plate. Spoon the aromatics, herbs and dressing over the eggs, and garnish with cilantro leaves. Serve immediately with cooked jasmine rice on the side.

Ginger-Lime Grilled Chicken

1 1/2-to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Shrimp with Tomatoes and Corn

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

Sheet-Pan Feta with Broccolini and Tomatoes

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Khichdi

1 to 2 tablespoons GHEE or clarified butter
1/2 to 3/4 teaspoon cumin or jeera
1 bay leaf or 1 sprig of curry leaves (optional)
1/2 to 3/4 teaspoon ginger grated or ginger paste
1 small onion chopped (optional)
1 green chili slit or 1/2 tsp red chili powder
1 small tomato deseeded & chopped
1/8 teaspoon turmeric or haldi
salt as needed
1/2 cup rice (or quinoa, steel cut oats, millets)
1/2 cup MOONG DAL or skinless petite yellow lentils (or any other dal)
3 to 4 cups water (use 4 cups for porridge consistency)
1 pinch asafoetida or hing (optional)
1/2 tablespoons GHEE for topping
optional ingredients
1 medium carrot cubed
8 french beans cut to 1 inch length
1 small potato cubed

Add rice and dal to a pot. Wash them at least thrice & drain water completely.

Heat ghee in a pressure cooker or pot on a medium heat. Saute bay leaf & cumin on a low flame for 1 min. Then fry ginger until fragrant & sprinkle hing.

Fry onions and green chilies until the raw smell of onions goes away.

Add tomatoes, carrots, beans, salt and turmeric and saute for 3 to 4 mins. Then add drained daal and rice. Saute for 3 to 4 mins.

Pour 3 cups water for mushy consistency and 4 cups for porridge like consistency. Stir well & taste the water. Add more salt if needed.

Pressure cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a low to medium flame for porridge consistency.

If cooking in a pot, cook until soft adding more water if needed.

Pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Instant pot Khichdi:
Press saute button (medium) & pour ghee. When the ghee melts, add in bay leaf and cumin. When it sizzles then add in onions & chili. Fry until transparent.

Next add in ginger, hing, tomatoes, all veggies & turmeric. Saute for 2 to 3 mins until tomatoes turn mushy.

Add & saute drained rice & lentils for another 2 to 3 mins.

Next add in salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water. Add more salt if needed. Secure the lid & move the steam release handle to sealing.

Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.

Once it is done, the instant pot beeps, then press cancel and switch off. Wait for a natural pressure release for 10 minutes & release the rest manually. When the float valve drops, open the lid & stir gently.

If you like soupy khichdi, add some hot water to bring to consistency you like.

Top with some ghee & serve khichdi with plain yogurt, pickle or papad.