Spicy Mussels and Chorizo

3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and… Continue reading Spicy Mussels and Chorizo

Keema Shimla Mirch (Ground Chicken With Bell Peppers)

1/4 cup ghee or any neutral oil 1 medium onion, finely chopped 1 pound ground chicken 1 teaspoon ginger paste or freshly grated ginger 1 teaspoon garlic paste or freshly grated garlic 1 teaspoon fine sea salt 1 teaspoon cumin seeds 1/2 teaspoon kashmiri red chile powder or other ground red chile 1/4 teaspoon ground… Continue reading Keema Shimla Mirch (Ground Chicken With Bell Peppers)

Chole Masala

Chole masala: 1 19 oz can chickpeas drained and rinsed 2 onions finely diced 5 tbsp vegetable oil divided 2 green chilies finely diced 1 1/2 cups pureed tomatoes – this is not tomato paste. Think passata… 2 tbsp garlic ginger paste 1/2 cup water maybe a bit more depending on your desired consistency Whole… Continue reading Chole Masala

Restaurant-Style Jalfrezi

The spice mix: 2 tsp indian restaurant spice mix or curry powder 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika 1 tsp kasoor methi – dried fenugreek leaves 1/2 tsp tandoori masala 1/2 tsp kosher salt The curry ingredients: 4 Tbsp neutral oil – e.g vegetable oil 1/2 cup… Continue reading Restaurant-Style Jalfrezi

Lotus Root and Tomatoes

3 tablespoons olive oil 1 teaspoon cumin seeds 1/2 teaspoon ground turmeric 5 whole cloves Seeds from 3 green cardamom pods, crushed into a powder, or 3/4 teaspoon ground cardamom (freshly ground is best) 1 medium yellow onion, finely diced 4 medium Roma tomatoes, finely diced 1 small Indian green chile or serrano chile, finely… Continue reading Lotus Root and Tomatoes

Go-to Basic Dal

For the dal: 1 cup masoor dal (also known as split and dehusked pink lentils, red lentils, or dhuli masoor) 1 teaspoon ground turmeric 1 teaspoon kosher salt 2 tablespoons fresh lime juice (from about 1 lime) For the seasoning (also known as chhonk) 2 tablespoons ghee or olive oil 2 teaspoons cumin seeds 2… Continue reading Go-to Basic Dal

Mixed Vegetable Curry

Mixed Vegetable Curry 4 oz. (100 g) carrots, peeled and cut into 1-inch pieces 4 oz. (100 g) potatoes, peeled and cut into 1-inch pieces 4 oz. (100 g) green beans, peeled and cut into 1-inch pieces 3 tbsp. vegetable oil 2 onions, sliced 1 sprig curry leaves (optional) 1 green chili, slit lengthwise 1… Continue reading Mixed Vegetable Curry

Paripoo (Sri Lankan Lentils)

1/2 lb. red lentils 2 cups water 1/2 onion, chopped 2 to 3 green chilies, sliced 2 cloves garlic, sliced 1-inch piece pandanus (optional) 1-inch stalk lemongrass 1-inch stick cinnamon 1 cardamom pod 1 clove 1/2 teaspoon turmeric 1/2 cup coconut milk salt to taste tempering: 2 tablespoons oil 1/2 onion, sliced 1 sprig curry… Continue reading Paripoo (Sri Lankan Lentils)

Baigan Bharta (Indian Eggplant with Tomato Sauce)

1 large or 2 medium eggplants (about 1 1/2 lbs.) 3 Tbsp. oil 4 medium ripe tomatoes (about 3/4 lb) 1 tsp. cumin seeds 1 medium red onion, finely chopped 2 tsp. crushed coriander seeds 2 tsp. ginger paste 6 cloves garlic, crushed 1 tsp. salt or to taste 1 tsp. cayenne pepper powder 2… Continue reading Baigan Bharta (Indian Eggplant with Tomato Sauce)

Winter Minestrone

1/4 cup extra-virgin olive oil 1 yellow onion, chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt, or more as needed 1/2 teaspoon freshly ground black pepper, or more as needed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 bunch (5 ounces) Swiss chard, trimmed and thinly sliced 5 ounces… Continue reading Winter Minestrone

Gunpowder Potatoes

1 lb small new potatoes 3 Tbsp butter 1 Tbsp lime juice – about 1/2 of one lime 1 tsp kashmiri chili powder 1 tsp chaat masala 1/2 tsp kasoor methi – dried fenugreek 1/2 tsp salt pinch cumin seeds 1 green chili minced small handful of cilantro handful of diced green onions or chives… Continue reading Gunpowder Potatoes

Dal with Spinach and Tomatoes

The spice mix: 1 Tbsp coriander powder 2 tsp cumin powder 1 tsp kashmiri chili powder 1 1/2 tsp salt The dahl: 1 cups red split lentils masoor dahl 3 1/2 cups water 1/2 tsp turmeric 8 oz baby spinach coarsely chopped The tempering: 4 Tbsp vegetable oil 1 onion finely chopped 2 green chilies… Continue reading Dal with Spinach and Tomatoes

Restaurant-Style Dhansak Curry

The spice mix: 2 tsp indian restaurant spice mix or curry powder 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika 1 tsp kasoor methi – dried fenugreek leaves 1/2 tsp kosher salt The curry ingredients: 3 Tbsp oil 1 Tbsp garlic/ginger paste 1 Tbsp tomato paste with enough water… Continue reading Restaurant-Style Dhansak Curry

Sheet Pan Lemon Dill Salmon with Baby Bok Choy

1 lb salmon fillets (in 4-6 oz pieces) 1 lb baby bok choy, each cut into quarters lengthwise 1/4 cup melted butter 1/4 cup lemon juice, plus 1 additional lemon thinly sliced for roasting 2 tablespoons minced fresh dill, plus additional dill sprigs for roasting 2 cloves crushed garlic Salt and pepper to taste Preheat… Continue reading Sheet Pan Lemon Dill Salmon with Baby Bok Choy

Easy Chana Masala

2 Tbsp neutral oil (e.g. canola) 1 tsp cumin seeds 4 Tbsp onion – finely diced 2 cloves garlic – crushed 1 green chili – finely diced 3 Tbsp fresh tomato – diced 1 1/2 tsp tomato paste – mixed with a couple tablespoons water 1/4 cup water 20 pieces finely julienned fresh ginger 1… Continue reading Easy Chana Masala

Indochinese Paneer Fried Rice

1 cup rice (or 2 to 2½ cups cooked rice) 2 tablespoons oil (divided) 3/4 to 1 cup paneer (cold, cubed) 2 to 3 tablespoons Thick curd (plain greek yogurt) 1/2 teaspoon ginger garlic paste 1/2 teaspoon red chilli powder 1/4 to 1/2 teaspoon garam masala 1/8 teaspoon turmeric 1/4 teaspoon salt (more to adjust)… Continue reading Indochinese Paneer Fried Rice

Indochinese Vegetable Soup

1/2 tablespoon oil (or butter) 1/2 tablespoon garlic fine chopped or minced 1/4 to 1/2 tablespoon ginger fine chopped or minced 2 sprigs spring onions greens (or scallions) 2 sprigs spring onion whites (or scallions) 1/4 cup carrots fine chopped 1/4 cup peas 1/4 cup sweet corn 1/4 cup french beans 1/2 cup cabbage fine… Continue reading Indochinese Vegetable Soup

1905 Salad

Salad: 4 cups iceberg lettuce, broken into 1 1/2” pieces 1 ripe tomato, cut into eighths 1/2 cup baked ham, julienned 2″ × 1/8″ (may substitute turkey or shrimp) 1/2 cup Swiss cheese, julienne 2″ × 1/8” 1/2 cup pimiento-stuffed green Spanish olives 1905 Dressing (see recipe below) 1/4 cup Romano cheese, grated 2 tablespoons… Continue reading 1905 Salad

Lucali Salad

FOR THE SALAD: 5 smallish tomatoes, halved and cut into fifths 1/2 smallish red onion, peeled and thinly sliced 1 rib celery with leaves, ideally from the heart, chopped 18 canned, pitted black olives, plus 2 tablespoons olive brine 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 1 teaspoon lemon pepper 1/3 cup… Continue reading Lucali Salad