Carrot Halwa with Pistachios

500 g carrots, peeled and grated
400 ml double cream
100 ml fresh milk
100 g caster sugar
5 cardamom pods
5-6 cloves
2 tbsp desiccated coconut
1 tbsp roughly ground pistachios
to garnish – coconut, pistachios, silver leaf (optional)
red food colour (optional)

Boil the milk and cream together, add the grated carrots, cloves and cardamom seeds. Cook on low heat and keep stirring occasionally and keep an eye on the pan. Cook this until the milk/cream gets absorbed into the carrot (takes about 25-30 minutes on medium low heat). Now add the sugar and keep stirring until it is all mixed in well. Add the coconut and ground pistachios.

Once the halva is thick, deep red (you could add a little red food colour if the carrots are a bit pale) and all the cream/milk and sugar is absorbed, pour into a serving dish, decorate and either serve warm with ice cream or whipped cream or serve cold.

Coriander and Mint Pullao

2 cups basmati rice
1 cinnamon stick
4-6 cardamoms
4-6 cloves
1 bay leaf
7-8 peppercorns
1 tbsp ginger paste
1 tsp garlic paste
salt to taste
For the chutney BLEND together:
A bunch of fresh coriander
2-4 green chillis
5-7 mint leaves

A handful pomegranate to garnish and add texture and a sweet sour pungency.

Serves about 4 and takes about 25-30 minutes to cook (excluding rice soaking time)

Wash and soak the rice in water for at least 1/2 hour to an hour.

Heat the oil and ‘bhagar’ – (temper) the cloves, cinnamon stick and cardamom until you can smell them. Add the ginger and garlic paste and cook till the raw smell disappears, dont let them burn. Immediately pour a blended chutney and cook for a few minutes

Pour in the rice and fry it in the chutney mixture. The pour just enough water to cover the rice, less is better. Add some salt. Cover and cook on very low heat.

Check every now and then to see if rice is cooked. The liquid should be absorbed and the rice should be fluffy and cooked though. Try not to move around the rice with a spoon too much as the rice may break. Use a fork to move it around so as to avoid it sticking to the bottom of the pan.

Keep the rice covered under low heat, until it is cooked though and all the water is absorbed. Don’t over cook it as you are after each grain being separate.

Cinnamon and Coconut Rice

1 – 1 1/2 cups of basmati rice, which has been soaked for up to a minimum of 1/2 an hour
1 cup of coconut milk
water
salt to taste
11/2 tsp of nigella seeds (kalongi seeds)
rind of one large lemon
1 tbsp of lemon juice
a medium piece of a cinnamon stick
oil

In a little hot oil fry the cinnamon stick until an aroma develops. Pour in he drained rice and fry for a few seconds. Now add enough water to just cover the rice and add the coconut water now as well, and turn the heat low and cover the saucepan and cook on ‘dam’.

Check the rice after a few minutes to ensure that the rice has not stuck to the bottom of the pan. Use a small teaspoon to move around the rice so as to avoid breaking the grains. If you feel the rice is burning at the bottom place a ‘tava’ – flat Asian pan used to make chappatti breads etc, under the pan and keep on low heat, or place in over (if using oven safe saucepan).

In a small fry pan heat up a little oil and fry the nigella seeds until they splutter and then pour these, the lemon rind and juice on to the rice and stir.

Serve with any fish dish.

Mince Biryani

5 tomatoes (chopped)
1 teaspoon each of coriander powder, cumin powder and red chilli powder
Whole garam masala consisting of: 1 star anise, 1 stick of cinnamon, 1 black cardamom, 4-5 small green cardamom(crush)
2 bay leaves
1 teaspoon each of cumin, coriander seeds, aniseed,black pepper and cloves
1 green chilli
fresh coriander and mint (chopped)
lemon and lime slices
1 pinch saffron (soaked in hot milk for 20 mins)
1 tablespoon rose water
1 1/2 cup rice
1/2 cup green lentils
1kg lean chicken/turkey/beef mince
1 onion (chopped)
1 tablespoon ginger/garlic paste
Directions

Soak rice and lentil separately in tap water for about 30 minutes prior to cooking, then par boil both separately and strain and keep aside.

In a saucepan heat oil under medium heat and fry the whole garam masalas until you can smell them. Now add the ginger/garlic paste, onions and allow to brown, but not burn. Add the salt, red chilli powder, coriander powder, cumin powder and fry with a splash of water to avoid it from burning.

At this stage add the tomatoes and fry until quite thick and the oil comes up to the top. Add the mince meat and fry constantly until the meat is cooked and dry and all you can see is the oil at the sides on the pan – hence no tomato sauce should be moving around the pan. Add fresh coriander and stir.

Once this is done, in the same saucepan layer the lentil and then the rice over the mince, pour the ghee and then the saffron and milk and rose water and place a few lemons and lime slices inside and sprinkle fried onions, mint and fresh coriander and a green chilli on top. Cover the saucepan and place in a medium pre- heated oven for about 20 minutes.

Check to see if rice and lentil cooked through, if not then leave in oven longer. By leaving it in the oven you won’t’ be a risk of burning the rice at the bottom even on low heat on the stove. When it’s done give the biryani a good stir serve with greek yogurt or a mint raita.

Shahi Biryani with Fenugreek and Vegetables

300 g rice, washed and soaked in tap water for 30 minutes, then par-boiled in hot boiling salty water for only 2-3 minutes
2 tbsp vegetable oil
3 tbsp Ghee
2 large onions, peeled and cut into half moons
1 1/2 tsp garlic paste
1 1/2 tsp ginger paste
4 tomatoes, chopped
300 g natural yoghurt
1 tsp red chilli powder
1/2 tsp turmeric
1 bunch fresh methi (fenugreek), washed and chopped (you can substitute with dried methi, but only use about 2-3 tsp)
A handful of green beans, cut into two pieces,
1 potato, peeled and chopped into small squares
100 g shelled peas
200 g chopped spinach
1 large green capsicum/pepper, de-seeded and chopped into medium squares
salt to taste

For adding when layering:
1 bunch or coriander leaves, chopped
10-12 mint leaves
1 lemon sliced thinly
1 pinch of saffron, soak in hot water for 15 minutes
3-5 green chillis, chopped finely

Whole Garam Masalas:
1 cinnamon quill
10-12 cloves
10 green cardamoms
1 large black cardamom
1 tsp cumin seeds
1 1/2 tsp coriander seeds
1 tsp peppercorn

Garnish:
A handful of pistachios, pomegranate, coriander leaves and rose petals

Method:

Heat vegetable oil and 2 tbsp ghee in a saucepan with the tight fitting lid add all the whole garam masalas until fragrant, be sure not to burn. The add onions and cook until translucent.

Add ginger and garlic and fry until the raw smell of ginger and garlic leaves the pan (about 2-4 minutes) Do not allow to get brown. Add a splash of water to ensure that nothing gets burned and keep on medium heat.

Add tomatoes and fry until they cook down. Add yoghurt and keep stirring until the oil leaves the curry. Add salt, turmeric and red chilli powder.

Now add all the vegetables and cook until mixed well.

Top the vegetable curry with coriander leaves; mint and green chilli and then layer par-boiled rice on top of the vegetable curry spread evenly. Top with coriander, mint and green chili again and also pour the 1 tbsp of ghee (melted), shove in some lemon slices, pour over saffron and cover tightly with foil and then the pan’s lid.

Keep on very low heat, and allow to cook in it’s own steam for 20-30 minutes.

Once done, open up the biryani, serve in a dish and sprinkle the garnish! Serve hot with raita

Aaloo ki Tehri (Cumin and Turmeric Scented Rice Pullao with Potatoes)

150 g Basmati rice, washed and soaked for a minimum of 30 minutes prior to cooking
1 red onion, peeled, cut into thin rings and fried in vegetable oil until golden brown, drained and kept to cool
vegetable oil
1/2 stick cinnamon
4-5 green cardamom pods, bashed open
6-7 cloves
1 tsp cumin
1 tsp coriander seeds
1 bay leaf
1/2 tsp peppercorns
1/2 tsp garlic paste
1/2 tsp ginger paste
Salt to taste
Water at hand

Nuts and dry fruit:
A handful of shelled unsalted pistachios
A handful of skinned whole almonds
A handful of sultanas
(save a bit for garnish)
ghee to fry

Garnish:
A few mint leaves
1/2 lemon, sliced into thin rounds
2-4 whole thin green chills
1 generous pinch of saffron, soaked in 1 tbsp boiling water

Equipment:
A saucepan with a tight fitting lid
Foil

Begin with par-boiling the soaked then drained rice, strain and then set rice aside until later. Fry the nuts and then the sultanas in a little ghee and also fry your onions are explained above. Set all this aside for now.

Heat about 2 tbsp of vegetable oil in the saucepan over medium heat and once hot, throw in all the whole spices, once the start to splutter, add the ginger and garlic pastes and fry stirring continuously, do not let this brown. Once the raw smell of the garlic and ginger evaporates, add the par-boiled rice and fry for a minute or two. Turn the heat to medium low. Add the fried nuts (safe a few for garnishing) and mix with the rice.

Now pour over the saffron, shove the lemon slices and a few mint leaves into the rice, sprinkle the fried onions. Add a little water to the pan, about 2-4 tbsp. Place a piece of foil to cover the top the pan, tightly fit the lid and turn heat to low.

Leave to infuse and cook for about 15-20 minutes, not longer. Turn heat off and lift off lid and foil. The rice should be steaming and aromas should now be developed! After a gentle stir, serve immediately.

Saffron and Nut Biryani

150 g Basmati rice, washed and soaked for a minimum of 30 minutes prior to cooking
1 red onion, peeled, cut into thin rings and fried in vegetable oil until golden brown, drained and kept to cool
vegetable oil
1/2 stick cinnamon
4-5 green cardamom pods, bashed open
6-7 cloves
1 tsp cumin
1 tsp coriander seeds
1 bay leaf
1/2 tsp peppercorns
1/2 tsp garlic paste
1/2 tsp ginger paste
Salt to taste
Water at hand

Nuts and dry fruit:
A handful of shelled unsalted pistachios
A handful of skinned whole almonds
A handful of sultanas
(save a bit for garnish)
ghee to fry

Garnish:
A few mint leaves
1/2 lemon, sliced into thin rounds
2-4 whole thin green chills
1 generous pinch of saffron, soaked in 1 tbsp boiling water

Equipment:
A saucepan with a tight fitting lid
Foil

Begin with par-boiling the soaked then drained rice, strain and then set rice aside until later. Fry the nuts and then the sultanas in a little ghee and also fry your onions are explained above. Set all this aside for now.

Heat about 2 tbsp of vegetable oil in the saucepan over medium heat and once hot, throw in all the whole spices, once the start to splutter, add the ginger and garlic pastes and fry stirring continuously, do not let this brown. Once the raw smell of the garlic and ginger evaporates, add the par-boiled rice and fry for a minute or two. Turn the heat to medium low. Add the fried nuts (safe a few for garnishing) and mix with the rice.

Now pour over the saffron, shove the lemon slices and a few mint leaves into the rice, sprinkle the fried onions. Add a little water to the pan, about 2-4 tbsp. Place a piece of foil to cover the top the pan, tightly fit the lid and turn heat to low.

Leave to infuse and cook for about 15-20 minutes, not longer. Turn heat off and lift off lid and foil. The rice should be steaming and aromas should now be developed! After a gentle stir, serve immediately.

Kathi Daal (Tamarind Lentil Soup)

1 cup mung lentils
a few cups water
salt, red chilli – to taste
1/2 tsb turmeric
2-3 tbsp tamarind paste
2 tbsp sambar masala

Temper with:
a few dry red chills, 1 tsb mustard seeds, 2 garlics slivered and a few curry leaves

Boil the lentil with water, turmeric, red chilli powder, salt and water until quite mushy and squash down with the lentil with a spoon, and once you find it is quite cooked, you can use a hand held blender, I swear by Dualit Hand Held Blender kit. The lentil should be not too thick but rather a bit watery.

Once ready, add an equal amount of tamarind, sugar and chill to balance out the flavours. What you are after is an equal flavour of each coming through.

Now heat oil in a small deep saucepan and heat oil in it once very hot temper the mustard seeds, garlic, curry leaves and red dried chilli. Don’t over brown. Pour over the lentil (which should now be in a serving dish).

Enjoy own its on as a soup or with plain boiled basmati rice.

Khichri (Buttery Lentils and Rice)

5 handfuls of basmati rice
2 handfuls of husked moong daal
Salt to taste
1 garlic cloves, sliced thinly
1 small red onion, cut into rings
1 tbsp butter mixed with a teaspoon of oil or 1/2 tbsp of ghee
1/ tsp cumin

Begin by mixing the lentil and rice and giving it a good rinse. Then soak for up to an hour (minimum 30 minutes)

Drain the rice and lentil. They should look like the photo below after being drained. Now pour into a saucepan and add enough tap water to cover it.

Bring to a boil then leave to simmer until cooked. This should take about 4-5 minutes. The rice shouldn’t be mushy and the lentil should still have bite. All the moisture should leave the pan. take of the heat.

In a small frying pan, heat the butter and oil or ghee, once piping hot add the cumin until they splutter, then the garlic until it’s slightly crisp and finally the onions and stir until soft.

Pour this flavoured butter/ghee over the rice and stir. Serve with some plain greek yoghurt, full fat natural yoghurt and if you’re lucky to find this; thick buffalos’ milk desi yoghurt!

Mango Pie

FOR THE GRAHAM-CRACKER CRUST:
2 1/2 cups (280 grams) finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons (128 grams) unsalted butter, melted

FOR THE MANGO CUSTARD:
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
1/2 cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3 1/4 cups)
1 large pinch sea salt

Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.

Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.

Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.

In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.

In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.

Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.

Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Bhutanese Spicy Chicken Stew (Jasha Maru)

INGREDIENTS:
1 1/2 lb boneless skinless chicken thighs (cut into 1-inch cubes)
4 cloves garlics (peeled finely minced)
3 shallots (peeled and chopped)
2 Tbsp of finely grated ginger
1 medium-size leek (cut into slices and wash properly-refer to notes)
1 large tomato (dice)
4 red chilis (seeded if you like and cut into small pieces)
Salt to taste
1 cup chicken stock
1 small bunch of cilantro leaves for garnish
2 Tbsp of oil

Preheat a wok or skillet with lid and add in oil. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color. Pour in the chicken stock and bring to a boil. Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through.

Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves.

Chicken Tarkari (Nepalese Chicken Curry)

1 lb boneless skinless chicken thighs cut into bite-size pieces
2 tsp turmeric powder
1 tsp cumin powder
1 tsp of salt
1 tsp of freshly ground black pepper
2 tsp mustard seeds
2 Tbsp of cooking oil
3 cloves garlic peeled and finely minced
1- inch of fresh ginger peeled and finely chopped
1 large onion peeled and chopped
5 dried red chilies seeded and chopped
2 bay leaves
2 large tomatoes diced
2 cups of low sodium chicken broth
Small bunch of fresh cilantro leaves for garnish

Marinade the chicken pieces with turmeric powder, cumin powder, salt and black pepper for at least one hour in the refrigerator
Preheat a large skillet over medium heat and add in the mustard seeds and roast it until fragrant, take care not to burn the seeds. Remove from the skillet and crush them into coarse powder.

In the same pan, add in cooking oil and heat it up a bit and then add in the onion and saute until soft and translucent, then add in the garlic,ginger, bay leaves, chiles and continue to saute for another minute. Add in the marinated chicken pieces and stir fry until they turn into opaque color.

Add in tomatoes and chicken broth. Bring to a boil and then lower the heat to let it simmer until the chicken is fully cooked through. Have a taste and season with more salt and pepper if needed.

Garnish with cilantro leaves and serve with rice or flat breads if you prefer.

Salsa Arriera

20 whole serrano peppers (or 10 Serrano del Sol)
2 tablespoons chopped white onion
1 clove garlic, chopped
4 tablespoons water, cold
Salt, to taste

Toast the chiles on a medium-hot comal or griddle, turning them from time to time until they are blistered and charred.

While they are still hot, grind them with the rest of the ingredients to a rough paste in a molcajete or in a blender.

Chicken Coconut Curry

2 boneless/skinless chicken breasts cut into bite-size pieces
2 Tbsp vegetable oil or coconut oil
1/2 red or yellow onion thinly sliced
1 Tbsp ginger paste or 2 tsp minced fresh
1 tsp minced garlic
1 large tomato diced or small can diced tomatoes, drained
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp coriander
1/8 tsp red pepper flakes
1 Tbsp tomato paste optional
Salt and freshly ground pepper to taste
1/2 cup water
2/3 cup stirred coconut milk *see notes
Fresh cilantro leaves for garnish

Start rice cooking, if using.

In a small bowl, stir together the turmeric, garam masala, cumin, coriander and red pepper flakes. Set aside.

In a large pot (preferably with a lid), heat oil over medium heat. Add onions and cook, stirring until golden brown. Add the ginger and garlic and cook, stirring for one minute. Add your spice mix and cook, stirring, for about 30 seconds more. Add the diced tomatoes and cook, stirring, 1 minute more. Add the cut up chicken to the pot, along with a sprinkling of salt. Mix well. Let cook, uncovered, stirring occasionally, for about 5 minutes.

Add 1/2 cup water to the pot, cover with a lid (or a sheet of aluminum foil), reduce heat slightly and let cook 20-25 minutes, until chicken is cooked and tender.

Remove lid. Add coconut milk and cook, stirring occasionally, about 5 minutes more. Taste and add salt as needed. You can also add more of spices if you feel it needs it.

Recipe Notes
A small 5.5oz/160ml can of coconut milk is perfect for this curry, but if you are starting with a larger can, be sure to stir after opening the can, to stir the cream into the milk, then measure out the amount you need. Leftover coconut milk can be frozen.

Cauliflower Curry

1 onion, chopped
3 small plum tomatoes
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
2 teaspoons garam masala
1 teaspoon ground turmeric
1 head of cauliflower (1 1/2 pounds), cut into florets
1 long Indian green chile or Thai bird chile, sliced, plus more for serving
Kosher salt
Pepper

Steamed basmati rice, plain yogurt, and lime pickle, for serving

In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat, stirring often, until the paste is thickened, about 10 minutes.

Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes.

Serve with rice, yogurt, lime pickle, and sliced chiles.

Sweet Potato Bebinca

2 to 3 medium to large sweet potatoes (1 1/4 pounds total)
6 tablespoons/85 grams unsalted butter, melted, plus more for the pan
6 large eggs
1 cup/200 grams grated jaggery, muscovado, panela or dark brown sugar
1/4 cup/60 milliliters maple syrup
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 (13.5-ounce/400-milliliter) can full-fat coconut milk
1 cup/130 grams all-purpose flour

Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted one day ahead and stored in an airtight container in the refrigerator.)

Reduce the oven temperature to 350 degrees.

Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.

Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.

Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.

To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to one week.

Roasted Cauliflower, Paneer, and Lentil Salad

For the salad:
1/2 cup green lentils
1/2 cup black lentils
1 small head cauliflower (about 1 pound)
1 10-ounce block paneer, cut into 1/2-inch cubes (about 2 cups total)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 scallions, green and white parts, thinly sliced

For the cilantro-oil dressing:
1 cup extra-virgin olive oil
1 cup tightly packed, fresh cilantro leaves
1 Serrano chile, seeded, if desired
Juice of 1 lime, about 1/4 cup
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon fine sea salt

Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they have reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.

While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.

Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to four days. Shake the dressing before using.)

Paneer Bhurjee with English Peas

For the onion masala with English peas:

4 tablespoons canola oil
1/2 tablespoon mustard seeds
3 cups freshly diced onions
2 tablespoons minced ginger
2 tablespoons freshly minced garlic
1 tablespoon cumin, ground
1/2 teaspoon cayenne
1/2 teaspoon turmeric
2 cups diced tomatoes
2 cups blanched English peas
1 tablespoon fresh chilies, sliced

Homemade paneer (recipe below)
1/4 cup cilantro chiffonade
1/4 cup mint chiffonade

Place a large sauté pan over moderate heat and add the canola oil. Add the mustard seeds and cook until they pop like popcorn.

Add the onions and continue to cook over moderate heat until they cook down and start to caramelize.

Add the ginger and garlic to the pan, cooking for about 4 minutes.

Add the cumin, cayenne, and turmeric and cook for 2 minutes.

Then, add the tomatoes and cook until the entire mixture thickens.

Season with salt, to taste. (This mixture can be pre-made and kept in the refrigerator for up to 3 days.)

Stir in the English peas and fresh chilies, combining until they heat up in the mixture.

Finally, stir in the homemade paneer, mint, and cilantro. Mix well and season with salt, to taste. Serve with crusty bread.

For the homemade paneer:

1 gallon organic whole fat milk
2 tablespoons salt
1/2 cup lime or lemon juice
3 cups ice

In a large pan, slow bring the milk to a boil, stirring occasionally.

Once the milk is boiling, stir in the salt.

Add the lime juice gradually, gently stirring to curdle the milk.

Once the curd separates, let cook for 1 minute.

Shock the mixture with ice, then drain into a single layer of cheese cloth. The paneer should be soft, moist, and creamy.

(For firmer paneer: Drain it for longer. For solid paneer: Place it into a muslin cloth and into a paneer mold; press it with a lid and put a water-filled jar or bowl on top to apply pressure; remove the paneer from the mold after 1-2 hours.) If you don’t plan on using the paneer right away, you can store it in the refrigerator for up to 3 days.

Caramelized Coconut Green Beans

Kosher salt
1 pound green beans, trimmed
2 tablespoons coconut oil
1 cup fresh or thawed frozen coconut chunks, thinly sliced
1 tablespoon minced garlic
1 teaspoon black mustard seeds
1/2 teaspoon cracked black peppercorns
1 medium yellow onion, chopped
2 red Thai chiles, split lengthwise
1 teaspoon coriander seeds, toasted and cracked
1 teaspoon flaky sea salt

Bring a large pot of salted water to a boil. Add green beans; cook until bright green and crisp-tender, about 3 minutes. Drain beans and rinse under cold water until chilled; pat dry with a paper towel.?

Melt coconut oil in a large cast-iron skillet over medium-high. Add coconut slices, and cook until browned on one side, about 4 minutes. Stir to loosen coconut; add garlic, mustard seeds, and peppercorns. Cook, stirring often, until mustard seeds pop, about 30 seconds. Stir in onion and chiles. Cook, stirring often, until onion and coconut are golden around edges, 3 to 4 minutes.

Add green beans to skillet, and fold to coat. Cook until green beans are heated through, about 3 minutes. Transfer to a platter, and top with coriander seeds and flaky sea salt.

Garlic Naan

1 teaspoon active dry yeast
2 tablespoons sugar
1/4 cup water, room temperature
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup whole milk, room temperature
1/2 cup full-fat plain yogurt
3 tablespoons minced garlic
Cooking oil, for the bowl 1 stick melted unsalted butter
Kosher salt

In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes. In the meantime, mix the flour, baking soda, and baking powder in a large bowl.

Whisk together the yeast mixture, yogurt, and milk, and stir into the dry ingredients. Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Leave at room temperature until doubled in size, about 2 hours.

Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 12 equal portions. Roll it into 1/4-inch thick ovals, approximately 6 inches wide.

Heat a cast-iron skillet over moderately high heat. Sprinkle each portion with minced garlic and press it into the dough. Brush the dough with melted butter and place in skillet. Cook for about one minute, until the dough puffs up. Flip, cover the pan, and cook for one more minute. Remove from the pan and brush both sides with butter and sprinkle with salt. Place in a towel-lined bowl until ready to serve.