1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries
Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
6 ears fresh corn
2 tablespoons butter
Sliver of garlic
3/4 cup milk
1/4 cup heavy cream
Fresh sage leaves or chopped parsley, for garnish
Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.
Notes: Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.
1 shallot, minced
1 tablespoon lemon juice
2 tablespoons sherry vinegar
1 tablespoon Brooklyn Delhi Curry Mustard
6 tablespoons good olive oil
1/2 teaspoon coarse salt or to taste
fresh ground black pepper
1 teaspoon sugar – optional
Combine shallots, lemon juice, vinegar, Brooklyn Delhi Curry Mustard, coarse salt, a few grinds of fresh pepper in a large bowl. Whisk together. As you are whisking, add in the oil slowly until all of the oil is emulsified. Taste and add salt and or a spoon of sugar if you want more sweetness in your dressing.
Drizzle as much as you like of the dressing over salad greens, chopped crunchy veggies* or roasted vegetables. If you’d like to add herbs to this recipes, parsley pairs well here. We sometimes add a cheese on top like crumbled feta or sharp grated cheddar.
*love this crunchy veggies combo: cucumbers, radish, celery, peppers, tomatoes and raw onion if you dare:)
3 tbsp salted butter
2 shallots minced (or substitute 1/2 sweet onion, minced)
1/2 cup tomato paste
1/2 shot vodka
3/4 cup heavy cream
1 cup grated parmesan divided
1 lb. tubed pasta such as penne or rigatoni
1-2 TB Brooklyn Delhi Roasted Garlic Achaar
1-2 TB Brooklyn Delhi Tomato Achaar
torn basil for garnish
Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.
Meanwhile, melt butter in a large sauce pan over medium heat then add shallots. Cook down for a few minutes, stirring often, until the shallot are soft and fragrant but not browned.
Next, add tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.
Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.
Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it’s melted. Mix in Brooklyn Delhi Roasted Garlic & Tomato Achaar to your spice preference starting with 1 TB of each.
Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.
Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese and basil for garnish.
1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 red bell pepper, chopped
1 garlic clove, crushed
1 1/2 cups tomato, diced
1-2 tablespoons Brooklyn Delhi tomato achaar, more if you’d like
salt and pepper, to taste
Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.
With a spoon, make 2 indentations in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the indentations. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.
Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.
Combine and stir all ingredients together in a bowl, leaving a few herb leaves for garnish. Garnish with remaining leaves and optional paprika. Serve as a dip or spoon over grilled meats, fish or soups.