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

Pressure Cooker Garlicky Beans With Broccoli Rabe

1 pound dried cannellini or other white beans 7 garlic cloves: 4 smashed, 3 thinly sliced 4 tablespoons plus 1/2 cup extra-virgin olive oil, plus more as needed 2 1/2 teaspoons kosher salt, plus more as needed 1 large sprig fresh rosemary 1 bay leaf 1 carrot, trimmed 1 large or 2 small red onions,… Continue reading Pressure Cooker Garlicky Beans With Broccoli Rabe

Quick Black Bean Butter Masala Chili

1 lb dried black beans (~2 cups), rinsed 5 cups water 1 teaspoon salt, or to taste 1 jar Brooklyn Delhi Cashew Butter Masala For serving Cheese – grated sharp cheddar, crumbled feta or cotija Sliced avocado Sour cream or plain yogurt Chopped red onions or scallions Chopped cilantro Tortilla chips or roasted pepitas Brooklyn… Continue reading Quick Black Bean Butter Masala Chili

Butter Cauliflower

1 cup basmati rice 3 tablespoons unsalted butter 3 cloves garlic, minced 1/2 medium sweet onion, diced 1 tablespoon freshly grated ginger 2 teaspoons garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 cup tomato paste 1 15-ounce can tomato sauce 2 cups vegetable stock Kosher salt and freshly ground black pepper, to… Continue reading Butter Cauliflower

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

Easy Pad Thai

Pad thai sauce 4 Tbsp fish sauce 2 Tbsp tamarind paste – not tamarind concentrate – that is way too strong. 1 tsp tomato paste 2 tsp sambal oelek 3 Tbsp brown sugar Easy pad thai 8 oz rice noodles (ban pho) – about 1/2 a package 4 Tbsp vegetable oil 8 oz chicken thighs… Continue reading Easy Pad Thai

Basic Vegetable Soup with Ginger and Chilies

In a big stock pot: Heat up some coconut oil, canola, or peanut oil till it shimmers Throw in a couple cups of chopped onion, a quarter cup of chopped garlic, about a half cup of thick slices of fresh ginger, and one or two chopped serrano chilis. Once they have sweated down, pour in… Continue reading Basic Vegetable Soup with Ginger and Chilies

Broccoli Cheese Soup

Ingredients Save Recipe 1 1/2 pounds (700g) broccoli 2 tablespoons (30ml) vegetable oil Kosher salt and freshly ground black pepper 3 tablespoons (45g) unsalted butter 1 medium onion, sliced (about 6 ounces; 170g) 1 medium carrot, peeled and finely diced (about 4 ounces; 120g) 3 medium cloves garlic, thinly sliced 2 cups (475ml) water, or… Continue reading Broccoli Cheese Soup

Amti

Ingredients 1 cup Arhar dal (Split Toor Dal) 1/2 teaspoon Turmeric powder (Haldi) 3/4 cup Water 2 teaspoon Maharashtrian Goda Masala 20 grams Tamarind , in 2 tablespoon of water 1/2 teaspoon Jaggery Salt , to taste Coriander (Dhania) Leaves , for garnish For tempering 1 teaspoon Oil 1 teaspoon Ghee 1 teaspoon Mustard seeds… Continue reading Amti

Black-Eyed Peas and Rice

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained 3/4 pound salt pork or bacon, cut into 1/4-inch dice 1 small onion, chopped 2 large garlic cloves, minced 6 cups chicken stock, store-bought or homemade 1/2 cup diced (1/4-inch) ham (2 1/2 ounces) 1/2 teaspoon red-pepper flakes Fine… Continue reading Black-Eyed Peas and Rice

Indochinese Schezwan Noodles

Basic ingredients: 2 to 3 cakes flat wavy noodles (or 2 serving size, 160 to 180 grams) 2 to 3 tablespoons olive oil or sesame oil 2 dried red chilies broken 1 1/4 cup mixed vegetables chopped ( carrots, capsicum,beans, mushrooms) 2 sprigs spring onions ( separate greens and whites) For the sauce or use… Continue reading Indochinese Schezwan Noodles

Indochinese Chilli Garlic Noodles

2 servings hakka noodles (150 grams) 4 large garlic cloves (1 1/2 tbsp chopped finely) 3/4 to 1 tablespoon red chili flakes (or 3 to 5 red chilies, less spicy kind) 2 tablespoon oil (divided, sesame or olive oil) 1/2 teaspoon sugar 1 tablespoon soya sauce 1 tablespoon chilli sauce or any hot sauce (optional)… Continue reading Indochinese Chilli Garlic Noodles

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

Butter Paneer

FOR THE CASHEW PUREE 1/2 cup (2 ounces) raw cashews 1/2 cup boiling water FOR THE PANEER 4 tablespoons (2 ounces) unsalted butter (may substitute vegan butter), divided 8 ounces paneer, cut into 1-inch cubes (may substitute extra-firm tofu, drained and patted dry) 2 cups tomato puree 3/4 teaspoon chili powder 1/2 teaspoon garam masala… Continue reading Butter Paneer

Sweet, Spicy and Crunchy Korean Tofu

14 ounces to 1 pound medium-firm or firm tofu, patted dry with a kitchen towel 1/4 cup potato starch (may substitute cornstarch) 2 cups vegetable oil 1/4 cup ketchup 1/4 cup Korean rice syrup (may substitute 3 tablespoons sugar or honey) 3 tablespoons gochujang (Korean chile paste) 1 tablespoon toasted pumpkin seeds Cooked white rice,… Continue reading Sweet, Spicy and Crunchy Korean Tofu

Sheet-Pan Gnocchi

1/2 large red onion, cut into ½”-thick wedges 2 large garlic cloves, unpeeled 2 pints cherry tomatoes 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more Freshly ground black pepper 1 Tbsp.… Continue reading Sheet-Pan Gnocchi

Unfussy Eggplant Parm

1/4 cup olive oil, plus more for drizzling 1 (28-ounce) can whole, peeled tomatoes 1 teaspoon kosher salt, plus more for sprinkling 1 medium globe eggplant 1/2 cup fresh breadcrumbs 1/4 cup grated low-moisture, whole-milk mozzarella 2 tablespoons grated parmesan Get the tomato sauce going. Add the olive oil to a pot and set over… Continue reading Unfussy Eggplant Parm

Pasta With Marinated Artichoke Sauce

1 (12-ounce) jar quartered marinated artichoke hearts Kosher salt 1/2 pound rigatoni (or another short pasta) Freshly grated Parmesan Red pepper flakes Set a pot of water over high heat to come to a boil. Meanwhile, set a sieve over a bowl, then pour in the whole jar of artichoke hearts. Fill a 1/2-cup measure… Continue reading Pasta With Marinated Artichoke Sauce

Oven-Finished Kitchdi

1 cup dried long grain white rice (not basmati) 1 cup dried moong dal 3 tablespoons vegetable oil (or ghee) 1 teaspoon mustard seeds 6 dried cloves 2 small cinnamon sticks 2 teaspoons turmeric powder 1 teaspoon red chile powder salt to taste sweet mango pickle (optional, for serving) Preheat your oven to 350°F. In… Continue reading Oven-Finished Kitchdi

Pressure Cooker Chana Masala

1 1/2 cups dry chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas 3 tablespoons ghee or coconut oil. ( GHEE elevates this to the next level of goodness!!!) 2 bay leaves 2 teaspoons cumin seeds (whole) 1 teaspoon fennel seeds 2 onions, diced 4 fat garlic… Continue reading Pressure Cooker Chana Masala