Salpicón Taco

3 medium plum tomatoes, diced
3 medium radishes, finely diced
1/2 cup finely diced red onion
1/2 cup peeled, seeded, and diced cucumber
2 teaspoons fine sea salt, plus more to taste
2 medium habanero chiles, halved
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 pound 3/4-inch-cubed cooked skirt steak, flank steak, or pork shoulder
2 tablespoons chopped fresh cilantro
1 medium avocado, diced
8 (6-inch) white corn tortillas, warmed

Stir together tomatoes, radishes, onion, cucumber, and salt in a medium bowl; let stand until juicy, about 5 minutes. Stir in chiles, orange juice, and lime juice. Stir in meat and cilantro. Gently fold in avocado. Add salt to taste. Serve with corn tortillas.

Sesame Noodles

1/2 cup peanut butter, smooth or chunky
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp chopped, fresh ginger
1 garlic clove, minced
2 Tbsp red wine vinegar
1 – 2 Tbsp Asian sesame oil
2 tsp Makrut Lime-Leaf Infused or Sugarmaker’s Cut Maple Syrup
1 tsp dried hot red pepper flakes
3/4 lb spaghetti
3/4 lb asparagus, trimmed and cut into 2” pieces
3 scallions, chopped
2 Tbsp sesame seeds

Put the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and maple syrup in a blender and pulse until blended.

Boil a pot of water and cook the spaghetti until just al dente. Drain, and run under cold water to stop the cooking then combine with the sesame sauce.

In a smaller pot, blanche the asparagus by cooking in boiling water for two minutes then removing them to a bowl of ice water. Drain and add to pasta.

To serve, put room-temperature noodles and asparagus in a bowl and top with scallions and extra sesame seeds. Serve extra soy sauce on the side to taste.

*Adapted from a recipe for Peanut Sesame Noodles, Gourmet, June 2002

Crispy Tofu and Asparagus with Green Curry and Makrut Lime-leaf Maple

1 pkg firm tofu, drained, cut into 1 dice
Oil for sautéing
1/3 cup cornstarch
1 large bunch asparagus, cleaned and trimmed
2 Tbsp green curry
2 Tbsp soy sauce
2 – 3 tsp Makrut Lime-leaf Infused Maple Syrup
1/2 cup vegetable or chicken broth
1 Tbsp chopped roasted peanuts

Preheat the oven to 375. Gently toss the tofu with the cornstarch to coat and spread it on an oiled sheet pan. Put in the oven to roast for approximately 20 minutes or until brown and crispy. Remove from the oven and set aside.

In a large sauté pan, put the asparagus in the pan with a few tablespoons of water, turn the heat to high and close with a lid. Steam the asparagus for a few minutes until tender then remove.

Add the green curry, soy sauce, Makrut maple and broth to the pan and bring to a boil. Cook until the sauce thickens, about 3 minutes. Add the tofu and and asparagus and toss the ingredients with the sauce to coat and reheat. Place all the ingredients on a plate making sure to get all the sauce from the pan, then sprinkle on the chopped peanuts. Serve with rice.

Otsu (Soba Salad with Sesame-Ginger Dressing)

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ? cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Serves 4-6.

PRINT RECIPE
JULY 19, 2004

Soba Salad with Rhubarb-Ginger Tahini

(adapted from Otsu Recipe on 101 Cookbooks)

Dressing (makes more than what you need for the recipe, but nice to keep around):

1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Soba noodle salad
8 oz. soba noodles, cooked according to package directions
6 oz baked tofu or 8 oz extra firm tofu, cubed (directions below)
1 tablespoons chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons.
sesame seeds
more cilantro for garnishing

If using extra firm tofu: Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated. Add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy. Drain over paper towels.

In a blender, combine all the dressing ingredients. Blend well. Add tahini and blend together.

In a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber. Slowly add dressing and toss Add more dressing to your taste. Arrange salad in center of large plate and top with baked or fried tofu. Garnish with sesame seeds and cilantro sprigs. Serve with more dressing on the table just in case!

Grilled Flank Steak Carne Asada

1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup reduced sodium soy sauce
Juice of 1 orange
Juice of 1 lime
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flank steak

In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.

Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

Shrimp and Dragon Fruit Salad (with Variations)

1 dragon fruit, any varieties will work
8 Large shrimp unpeeled, deveined
3 cups Spring salad mix

Sesame plum dressing:
3 Tbsp plum sauce
2 tsp apple cider vinegar or rice vinegar
1 Tbsp honey
1 tsp water
Fresh herbs and aromatics:
Small bunch of fresh cilantro leaves roughly chopped
1/4 red onions peeled and thinly sliced

Toppings:
1 Tbsp sesame seeds
1/4 cup roasted peanuts

Cut the dragon fruit in half and then peel the skin off and cut the flesh into large cubes. Set aside and let them chill in the refrigerator while you prepare other things.

Prepare the dressing by mixing all the ingredients in a bowl and set aside.

Steam the shrimp with the shells on, on high heat for 2 minutes or until they are cooked through.

Peel off the skin after they have cooled down a little bit. Steaming the shrimp with the shells on is to prevent the shrimp from curling. It’s really just for presentation and makes the shrimp looks bigger.

Assembling the salad:
Place the salad greens in a large mixing bowl.

Add sliced red onions.

Add freshly chopped cilantro leaves.

Add the cooked shrimp.

Add dragon fruit pieces.

Pour on the dressing when you are ready to serve the salad

Sprinkle on some sesame seeds.

Add some roasted peanuts.

Give the salad a gentle toss to mix everything.

Serve immediately.

Notes: This salad is highly customizable. You can change up the dressing, the toppings, the type of greens and veggies you want on the salad, the protein. Here are some suggestions:

Protein: Leftover chicken meat, pan-fried tofu, tempeh, chickpeas, seared scallop, seared ahi tuna.
Topping: Avocado cubes, tortilla strips, crispy chow mein noodle strips, wonton strips.
Dressing: Any vinaigrette dressing, sweet balsamic vinegar.

Bengali Cholar Dal

250 gms Chana Dal/ Bengal gram
1.2 litres water
2-3 cloves
1 tsp turmeric powder
Salt to taste
1 heaped tsp sugar
2 tbsp mustard oil or vegetable oil
1 bay leaf
1 tsp cumin seeds
2 green chillies slit lengthwise
30gms grated coconut
1 heaped tbsp raisins
1 tbsp chopped coriander for garnish

for the spice mix:
1 inch cinnamon stick
5-6 cardamom pods seeds only

Add the lentils and water to a medium saucepan. Bring to a boil over a medium heat stirring often. Simmer and add the cloves, turmeric, salt & sugar. Continue cooking for a further hour and 15 minutes until the dal is soft stirring often making sure it doesn’t stick to the bottom of the pan. Turn the heat off and mash roughly with a potato masher or back of a fork.

To make the ground spice mix; heat a frying pan over a low flame. Break the cinnamon stick and chillies to smaller pieces. Add the cardamom seeds along with the cinnamon and red chillies to the pan. Keep the heat on low giving the pan a few shakes every couple of minutes. Roast the spices for 7-8 minutes. Cool slightly and tip it in a coffee grinder to make a fine powder. Set aside.

n a heavy bottom non stick pan heat the oil over medium flame; add the bay leaf and cumin seeds cooking until they sizzle for a few seconds. Now add the green chillies and stir for 2-3 seconds. Add the coconut frying for a minute or so until it start to turn light brown

Slowly pour in the cooked chana dal stirring well. Bring it to a boil, add the raisins and the ground spice powder. Simmer on a low heat cooking for 10 minutes with a lid on. Stir a few times as it simmers making sure it doesnt stick to the bottom of the pan. Check seasoning and garnish with fresh coriander. Serve parathas, luchis or steamed rice

Chilli Paneer

200 gms Paneer/ Indian cottage cheese chopped into cubes
Oil for frying

for the batter;
2 tbsp rice flour
2 tbsp corn flour
1/2 tsp kashmiri chilli powder or mild paprika
1/2 tsp white pepper powder
1/2 tsp garlic paste
Salt to taste
2-3 tbsp water

for the sauce:
2 tbsp vegetable oil
2 tsp finely chopped garlic
1 tsp ginger finely chopped
80 gms red onion chopped into cubes
1 medium red or green pepper chopped into cubes
1 green chilli slit lengthwise (deseed if you wish)
1 1/2 tbsp chilli garlic sauce
1 tsp dark soy sauce or kecap manis
1 tsp sugar
Salt to taste
1 tbsp rice wine vinegar
Sliver of ginger and chilli for garnish

Heat couple of inches of oil in a wide sauce pan or a wok. Mix the water with all the batter ingredients in a bowl you want a sticky thick paste like consistency. Toss the paneer cubes in the bowl to coat the pieces evenly. Fry the paneer in the hot oil in batches for 20-30 seconds. They should have a light brown crisp coating on all sides. Drain the paneer on kitchen paper and set aside.

To make the sauce; heat the vegetable oil in a sauce pan on a medium heat. Add the garlic and chopped ginger. Fry for 20 seconds and add the red onions. Sauté the onions for a further minute until they soften and tip in the red peppers along with the slit chilli and fry for a couple of minutes.

Add the chilli garlic sauce and the dark soy & stir well. If the sauce is a little thick add a couple of tablespoons of water to thin it out slightly

Kashmiri Dum Aloo (Potatoes in Fennel and Tomato Gravy)

60 gms cashew nuts
18-20 small new potatoes peeled
3 tbsp vegetable oil
1 medium white onion finely chopped
3 cloves of garlic finely chopped
1 inch piece of ginger finely chopped
200 gms greek yoghurt lightly whisked
1 1/2 tsp kashmiri chilli powder (or mild paprika)
1 tsp fennel powder
1/2 tsp cumin powder
2 tbsp tomato puree
150 mls water
1/2 tsp ground cardamom powder
Salt to taste
1 tsp crushed dried fenugreek leaves (optional)
1 tbsp coriander leaves for garnish
Slivers of ginger for garnish

Soak the cashew nuts in warm water for 20 mins. Prick the new potatoes with a fork lightly (this helps them cook all the way through). Heat 1 tbsp of vegetable oil in a wok or kadhai. Add the potatoes and fry for 3-4 minutes until they turn crisp and golden brown. Drain on kitchen paper & set aside.

Whisk the yoghurt and mix in the chilli powder, fennel powder and cumin powder. Stir the spiced yoghurt and set aside.

Drain most of the water from the cashew nuts; blend the cashew nuts to a fine puree. Set aside.

Heat the remaining oil in the kadhai. Add the chopped onions and sauté until they begin to soften for 4-5 minutes. Add the chopped garlic and ginger and fry for a couple of minutes as it cooks. Turn the heat to a low setting and add the spiced yoghurt. Stir well for a minute and add the cashew nut paste. Stir for 2-3 mins. Tip in the tomato puree and stir for a further 2 minutes.

As the curry starts to leave oil from the sides of the pan add the fried potatoes, water and salt. Bring to a boil and simmer for 10-15 mins stirring ever so often until the potatoes have soaked in the flavours and cooked all the way through. Add the cardamom powder, crushed methi/fenugreek leaves if using, fresh coriander and ginger. Stir and serve warm with soft naans and some fresh salad.

Kashmiri Paneer Masala

350 gms Paneer diced in cubes
Mustard oil for shallow frying (or vegetable oil)
500 ml water
Pinch hing/ asafoetida
2 inch cinnamon stick
2 bay leaves
6 green cardamom
1/2 tsp shahi
3 tbsp tomato puree
1/2 tsp kashmiri chilli powder (or mild paprika)
1/2 tsp ginger powder
1 tsp fennel powder
2 tbsp greek yoghurt
Pinch of saffron
Pinch of garam masala powder
Salt to taste
Coriander for garnish

In a bowl add 500mls of warm water and set aside. In a frying pan heat oil and fry the cubes of paneer in batches until golden brown. The paneer might splutter slightly so make sure the heat is on medium. Drain on kitchen paper and add the fried paneer to the bowl of warm water. Let it soak while you make the curry. This helps the paneer to retain its moisture and stay soft.

Add 3 tablespoons of the oil to a heavy bottom sauce pan. Add asafoetida and let it sizzle for a few seconds. Now add cinnamon stick, bay leaves and green cardamom. Fry the spices for a minute as they begin to splutter and release their flavour into the oil. Add the shahi jeera and fry for 2-3 seconds.

On a low heat add the tomato puree. Stir well making sure it doesn’t stick to the bottom. Add the chilli, ginger and fennel powder. Stir and fry for 2 minutes as they blend with the paste. Add 350mls of the soaking paneer liquid and continue to cook on a medium heat. Bring to a boil and simmer for 5-7minutes without the lid. The curry should have a thick consistency if it is too thick add a little more of the soaking liquid.

Crush the saffron into the gravy and whisk in the yoghurt. Simmer for a further 8 minutes and now tip the paneer chunks into the pot. Stir gently making sure they don’t break. You don’t really need to cook the paneer but just make sure the gravy coats the pieces well. Season to taste.

Khatta Jeera Aloo (Spiced Potatoes with Cumin and Pomegranate)

700 gms baby potatoes boiled and peeled
2 tbsp sunflower oil
1/2 tsp hing or asafoetida
2 tsp cumin seeds
1/2 ginger slivers
1 green chilli finely chopped
1/2 tsp mild red chilli powder
Pinch of turmeric powder
2 tbsp pomegranate powder
Pinch of sugar
Salt to taste
Fresh coriander for garnish

In a wok heat the oil on a medium heat add the asafoetida and fry for couple of seconds while it sizzles and infuses the oil. Add the cumin seed and fry for a further 10 seconds. Add the ginger slivers and the green chilli. Stir well and fry for 8-10 seconds followed by the boiled potatoes

Add the powdered spices and stir for 3-4 minutes. The colour will deepen slightly and the spices will begin to coat all the potato chunks. If you feel its sticking to the bottom of the pan turn the heat lower or add a splash of water (although this is a dry dish and you wouldn’t want to add any moisture to it).

Add the sugar, salt and chopped coriander. Turn the heat off, cover with a lid and let it rest for a few minutes as the potatoes soak in all the spices. Serve with dal and roti/ parathas.

Paneer Jalfrezi

230 gms paneer diced in cubes
3 tbsp vegetable oil
1 tsp cumin seeds
1 medium onion thinly sliced
2 garlic finely chopped
1 tsp kashmiri chilli powder (or mild paprika)
1 tsp coriander powder
Pinch turmeric powder
1 medium green pepper thinly sliced
1 small tomato sliced
Salt to taste
1 inch ginger slivers for garnish
1 tbsp lemon juice
Fresh coriander for garnish

Heavy oil in a heavy bottom sauce pan. Add cumin seeds and sizzle for 30 seconds. Add the onions and fry for 2-3minutes on medium heat. As they begin to soften add the garlic paste and fry for a few seconds. Add all the spice powders and stir for a further minute. If the spices stick to the base of the pan add a splash of water.

Now add the peppers and mix with all the spices for 4-5 minutes. Add the tomatoes at this stage and cook until slightly softened. Now add the paneer cubes and stir well to coat with all the spices. Cook for a couple of minutes, season to taste. Add the ginger, lemon juice & garnish with fresh coriander. Serve warm with naan or chapatti.

Malabar Vegetable Ishtu (South Indian Vegetable Curry)

3 tbsp vegetable oil
6 cloves
4 cm cinnamon stick
1 large white onion thinly sliced
1 green chilli slit lengthwise
2 inches ginger finely chopped
12 curry leaves
Pinch of turmeric powder
1 medium tomato finely chopped
150 gms carrot diced into cubes
150 gms green beans cut into three
200 gms cauliflower cut into small florets
200 mls water
250 mls coconut milk
1/2 tsp coarsely ground black pepper
Salt to taste
Coriander for garnish

Heat oil in a heavy bottom large sauce pan on medium heat. Add the cloves and cinnamon and fry for 3-5 seconds. Add the onions and fry for 8-9 minutes as they begin to soften. Now add the green chilli, ginger, half the curry leaves and turmeric powder. Stir well and fry for 40 seconds to mix the spices well. Add the chopped tomatoes and fry for 2 minutes as it begins to soften. Followed by the carrots and green beans. Stir well and fry for 2-3 minutes.

At this stage add the cauliflower and fry for a further minute. Now add the water and season to taste. Simmer on a low heat with the lid on for 8-9 minutes until the vegetable have cooked. Add the coconut milk and simmer for a further 2 minutes. Now add the black pepper and remaining curry leaves. Serve warm garnished with coriander along with rice or bread of your choice.

Punjabi Aloo ki Sabzi (Potato Curry)

500 gms boiled potatoes cut into cubes
3 tbsp vegetable oil
Pinch of asafoetida
1 green chilli slit lengthwise (add an extra one if you prefer a spicy curry)
1 1/2 inch ginger finely grated
3 medium tomatoes finely chopped
1 tbsp tomato puree
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp mild chilli powder
Pinch of sugar
Salt to taste
250mls water
Fresh coriander for garnish

In a dry frying add the cumin seeds and roast on a low flame for 2-3 minutes. The seeds will begin to change colour slightly and release their aroma. Turn the heat off and cool the cumin seeds. Now crush them to a coarse powder in a pestle and mortar or coffee grinder and set aside.

In a heavy bottom sauce pan heat the oil on a medium flame. Add the asafoetida and chilli, cooking for a couple of seconds. Now add the grated ginger and stir well making sure it doesn’t stick to the pan. Fry for 2-3 seconds and add the chopped tomatoes.

Fry the tomatoes on a medium heat for 5-6 minutes, they will start to go mushy and soften. At this stage add the tomato puree and stir well for a further minute. Turn the heat low and add the boiled cubed potatoes, stir well coating the potatoes in the tomato gravy. Add the cumin powder, coriander powder and chilli powder along with the sugar and salt. Stir well and add the water. Bring to a boil and simmer on a low heat with the lid on for 3-4 minutes stirring halfway through. Add a little more water if its too thick although your looking for a slightly thicker gravy rather than a watered down consistency.

Garnish with coriander and serve with puris or chapattis and some onion salad.

Bengali Aloo Posto (Potatoes and Poppy Seeds)

800 gms baby potatoes peeled
60 gms poppy seeds
2 tbsp mustard oil or vegetable oil
1 heaped tsp nigella seeds
2 green chillies slit lengthwise
1/2 tsp turmeric powder
150 mls water
1/2 tsp sugar
Salt to taste
Extra chillies for garnish (optional)

Soak the poppy seeds in a bowl of hot water for 2 hours. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid add the poppy seeds to a blender and grind to a paste. Set aside.

Heat oil in a heavy bottom sauce pan heat the oil over a medium flame. Add the nigella seeds and green chillies. Fry for 7-8 seconds and add the peeled potatoes. Mix well and fry for 5 minutes.

Add the turmeric powder and stir well. Put the lid on and continue fry for further 5 minutes. Stir and add the poppy seed paste making sure it coats all the potato pieces. Add the water and season to taste.

Bring to a boil and simmer with the lid on for 15 minutes. Stir halfway through cooking. Add a pinch of sugar and a few more chillies (if you like it spicy) and simmer for 2 minutes. Add a little more water if it gets too dry.

Serve with puris or a bowl of dal and rice/ dal bhaat.

Gobi Matar ki Sabzi (Cauliflower with Peas)

360 gms cauliflower cut in florets
1 tbsp vegetable oil
1/2-tsp turmeric powder

For the sabzi:
3 tbsp vegetable oil
110 gms white onion coarsely grated
5 cloves of garlic ground to a paste
2 inch ginger pounded to a paste
1/2 tsp turmeric powder
1 tsp kashmiri chilli powder (or mild chilli powder)
250 gms passata
2 tbsp tomato puree
85 gms frozen green peas
Salt to taste
1 tsp garam masala powder
1 tbsp finely chopped coriander

Preheat the oven to 200c. Line a baking tray with foil. Add the cauliflower to a bowl. Mix the oil with the turmeric powder and coat the cauliflower. Tip the cauliflower over the baking tray and bake for 15 minutes

In the mean while start cooking the sabzi. In a heavy bottom saucepan heat the oil on a medium flame. Add the onions. Fry for 10 minutes. As they begin to change colour and soften. Add the garlic and ginger paste stir well and cook for 1 minute.

Now add the turmeric powder and chilli powder. Fry the paste and add the passata along with the tomato puree. Cook for 7-8 minutes as the oil begins to separate from the sides.

Turn the heat to low setting, season to taste. Add the baked cauliflower along with the frozen green peas. Stir well coating the pieces in the tomato gravy. Cover and simmer for 2 minutes.

Turn the heat off and add the garam masala along with fresh coriander. Serve with rotis and raita.

Bengali Dimer Dalna (Potato and Egg Curry)

6 boiled eggs shelled
200 gms potato boiled, peeled and cut to chunks
5 tbsp mustard or vegetable oil
2 dried kashmiri chillies
1 inch cinnamon stick
1 bay leaf
1 tsp cumin seeds
180 gms white onion blended to a paste
2 inch ginger roughly chopped
3 garlic cloves roughly chopped
150 gms tomato finely chopped
1 tbsp tomato puree
1 tsp turmeric powder
1 tsp kashmiri chilli powder (or mild paprika)
1 tbsp coriander powder
1 tsp sugar
Salt to taste
300 mls water
Handful of coriander to garnish

Add the ginger and garlic to a blender with a splash of water and blend to a smooth fine paste. Set aside.

Heat 2 tbsps of oil over a medium heat in a frying pan. Add ½ tsp turmeric powder and cook for a couple of seconds followed by the boiled eggs. As the eggs fry the skin will crisp up slightly so shake the pan and until then for 2-3 minutes. Turn the heat off and set aside until you make the curry.

Heat the remaining oil in a heavy bottom medium sauce pan. Add the dried chilli, cinnamon, bay leaf and cumin seeds frying for a few seconds.

Now add the onion paste and fry over a medium heat for 7-8 minutes stirring frequently.

Lucknowi Achari Gobi

480 gms cauliflower cut to medium size florets
2 birds eye green chillies roughly chopped (add more if you prefer it spicy)
3 tbsp mustard oil or vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp fennel seeds
1/4 tsp nigella seeds
Pinch of hing
120 gms white onion finely chopped
3 cloves of garlic roughly chopped
1 inch ginger roughly chopped
1 tsp turmeric powder
1 tsp coriander seeds coarsely ground
Salt to taste
2 tsp Amchoor/ dried mango powder
1 tbsp sugar
Coriander for garnish

Add the cumin, mustard seeds, fenugreek, fennel and nigella seeds to a mixer and grind to a coarse mix. Separately add the green chillies with a pinch of salt to a pestle and mortar and grind to a paste. Set aside. Blend the garlic and ginger to a smooth paste with a splash of water and set aside.

Heat oil in a heavy bottom sauce pan over a medium flame. Add the asafoetida and the coarsely ground spice mix. Fry for 20 seconds and add the onions cook them for 12 minutes stirring well. As they begin to soften add the garlic and ginger paste and fry for a minute.

Add the turmeric powder, stir well and add the cauliflower florets along with the coriander powder. Season to taste. Fry for a 2-3 minutes stirring continuously. Add 150mls water and the green chilli paste. Stir well and cook over a low heat with a lid on for 14 minutes. Stir a couple of times through the cooking.

Add amchoor powder and sugar continue cooking for a minute. Garnish with fresh coriander. Serve warm with roti, naan or pulao.

Mughlai Kadhai Paneer

450 gms paneer diced in bite size chunks
3 tbsp vegetable oil
120 gms white onion finely chopped
4 garlic cloves finely chopped
400 gms tomato roughly chopped
3 tbsp tomato puree
1 heaped tsp kashmiri chilli powder (or mild paprika)
1/4 tsp turmeric powder
3 tbsp greek yoghurt
200 mls water
2 medium size peppers diced in squares
80gms red onion diced in squares
Salt to taste
2 tbsp kasoori methi/ dried crushed fenugreek leaves
1 inch ginger juliennes
Coriander to garnish

For the Kadhai Masala:
2 dried mild kashmiri chillies
2 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black pepper
8 green cardamom (seeds only)

In a dry frying pan add the kadhai masala spices and heat over a low flame. Give the pan a shake every few seconds. Roast for a 2-3 minutes. Cool and grind to a coarse powder and set aside.

Add the tomatoes and tomato puree to a blender and blitz to a smooth paste.

In a heavy bottom non stick sauce pan or kadhai heat the oil over a medium flame. Add 1 tablespoon of the ground kadhai masala and fry for a few seconds. Add the onions and fry for 12 minutes. Make sure to stir well and scrap the bottom of the pan.

Add the garlic and continue to fry for a minute. Add the tomato paste and fry over a medium heat for 12-14 minutes. You want the sauce to reduce slightly and thicken. Add the kashmiri chilli powder and turmeric powder stir well for a minute.

Now turn the heat to a low setting and add the yoghurt a little at a time. Stir well continuously for 4 minutes

Turn the heat back to a medium and add the water followed by the peppers and red onion and fry for 6-7 minutes. Add another tablespoon of the kadhai masala and crushed kasoori methi. Season to taste

Add the paneer and stir well coating the paneer in the gravy. Cook for 3 minutes as the paneer begins to soften. Turn the heat off and garnish with ginger and coriander. Serve with naan and salad