Kakdi Chi Koshimbir (Cucumber Salad)

1 Cucumber, peeled and cubed
2 tablespoons Coriander (Dhania) Leaves, finely chopped
1 Green Chilli, finely chopped
2 tablespoons Fresh coconut, grated
2 tablespoons Roasted Peanuts (Moongphali), roughly crushed in a mortar and pestle
1/2 teaspoon Sugar
2 teaspoons Lemon juice
Salt, to taste
Ingredients for the tempering
1 teaspoon Ghee
1/2 teaspoon Mustard seeds
1 Dry Red Chilli
1 sprig Curry leaves

In a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.

Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.

Season with salt, sugar, lemon juice and mix all the ingredients evenly.

Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.

Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.


1 medium Onion chopped
1 small Carrot chopped
1 medium Tomato chopped
1 large Cucumber chopped
2-3 tbsp Coriander leaves (Cilantro) finely chopped
2-3 tbsp Peanuts roasted and crushed
1 tsp Sugar optional
1/2 tsp Cumin powder (Jeera Powder)
Salt to taste
1 tsp Oil
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Cumin Seeds (Jeera)
pinch Asafoetida (Hing)
1 Dry red chili

Take a large mixing bowl. In this bowl, we will start adding our chopped veggies – onion, carrot, cucumber and tomato.

For some freshness and color, we will add about 2 tbsp of chopped Coriander leaves (Cilantro).
Now, for adding some crunch to the Koshimbir salad, add 2 tbsp of crushed peanuts. These have been roasted on a pan and then crushed usig a blender or mixer.

To give some balance of taste and sweetness, we added 1 tsp of Sugar. This step is optional and can be skipped.

Add 1/2 tsp of Jeera powder (cumin powder). Again, you can roast jeera on a pan till brown and then make a powder out of it. Or you can directly use store bought powder.

Next add salt to taste. We use about 1/2 tsp.

Mix all the ingredients well.

For the tadka, heat 1 tsp of oil in a saucepan.

Once the oil is hot add 1/4 tsp of Rai (mustard seeds) and 1/4 tsp of Jeera (cumin seeds).

Let the seeds crackle and then add a pinch of Hing (Asafoetida) to the oil.

Finally, add a dried red chili to the oil and turn off the heat immediately so that the chili doesn’t burn.

Pour the tadka over the salad immediately. Mix everything well.

Your Koshimbir salad is ready. Serve it as a side with your meal or make it your meal itself!

Tomato-Garlic Dipping Sauce

2 large tomatoes, coarsely chopped
4 dried red chiles, broken into small pieces
6 garlic cloves, coarsely chopped
2 teaspoons tamarind paste
2 teaspoons cumin seeds, toasted
1/2 teaspoon freshly ground black pepper
Kosher salt

In a saucepan, stir together the tomatoes, chiles, garlic, tamarind paste, cumin, and black pepper and bring to a boil over high heat. Reduce the heat to medium and simmer until the tomatoes have broken down and a chunky sauce is formed, 10 to 14 minutes. Season with salt. Transfer to a food processor and process until smooth. The sauce will keep refrigerated in a covered container for up to 1 week.

Serve with momos or in place of ketchuo on anything.

Red Chutney

Boil half cup water and soak 20 red chilies.

When they soften remove them from the water and add to a blender jar.

Pour 2 to 3 tablespoons water and add 8 to 10 garlic cloves, 1½ teaspoon sugar, salt & 1/2-teaspoon jeera.

Blend until smooth and add little lemon juice if needed.

Taste it and add more salt or sugar if needed. Red chutney is ready for bhel puri.

Blue Cheese (or Feta) Dressing

2 ounces crumbled blue cheese
1 teaspoon finely chopped fresh chives or scallions
2 tablespoons sour cream
2 tablespoons mayonnaise
1 1/2 teaspoons fresh lemon juice
1 tablespoon water
Dash of salt, if needed
Dash of ground black pepper

Place 1 ounce of the blue cheese, the chives, sour cream, mayonnaise, lemon juice, water, salt, and pepper in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend with the immersion blender until combined.

Stir in the remaining 1 ounce blue cheese, as this dressing is best if it remains a bit chunky. Place a lid on the jar.

Allow the flavors to develop for 1 hour or more in the refrigerator. The dressing will keep for 1 to 2 weeks in the refrigerator.

Tip: Blue cheese varies greatly in saltiness and texture, so taste the dressing before adding salt and choose a variety that is crumbled or dry enough to crumble easily.

Indian Gremolata

3/4 cup cilantro leaves, stemmed and finely chopped
1/4 cup mint leaves, stemmed and finely chopped
2 garlic cloves, minced
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 teaspoons jalapeño, finely chopped
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon fresh ground black pepper
1/2 easpoon salt

Mix all ingredients together and top soups, grains, veggies, or meats with the New Indian Gremolata. The gremolata keeps in the fridge for up to 3 days.

Ancho-Lime Butter

2 stemmed and seeded ancho chiles
4 ounces softened unsalted butter
2 tablespoons minced fresh chives
2 teaspoons lime zest
2 teaspoons kosher salt
1 grated garlic clove
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper

Toast ancho chiles in a small skillet over medium, turning often, until they start to blister, about 4 minutes. Transfer chiles to a bowl and cover with boiling water. Let stand for 15 minutes. Drain well and finely chop.

Mash butter with chopped chiles, chives, lime zest, salt, garlic, crushed red pepper and black pepper. Roll butter in parchment; freeze until firm.

Grate over chicken noodle soup or roasted tri-tip.

Roasted Chili Butter (for Grilled Vegetables)

5 red Fresno chiles or jalapeños
1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper
1 stick unsalted butter, softened
2 tablespoons minced chives

Light a grill or preheat a grill pan. Grill the Fresno chiles over high heat, turning, until blackened and softened, 4 to 5 minutes. Transfer the chiles to a bowl, cover with plastic wrap and let cool slightly. Peel, seed and mince the chiles and return them to the bowl. Add the Scotch Bonnet, butter and chives and stir until combined.

Serve with grilled vegetables.

Parmesan Corn Butter

1 ear of corn, shucked
1 stick unsalted butter, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt

Grilled fish, chicken steak, or vegetables for serving

In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots, about 10 minutes. Let cool slightly. Cut the kernels off the cob and transfer to a bowl. Stir in the butter, cheese, lime zest and lime juice and season with salt and pepper. Serve with grilled fish, chicken or steak.

Make Ahead
The corn butter can be refrigerated for 3 days or frozen for up to 1 month.

Salsa Macha

2 cups grapeseed oil
8 dried ancho chiles, stems and seeds removed
4 dried morita chiles, stems and seeds removed
2 dried chiles de árbol, stems and seeds removed
6 garlic cloves, peeled and sliced
2/3 cup roasted peanuts
2 tablespoons white sesame seeds
1 tablespoon rice wine vinegar, white wine vinegar or white vinegar
1 teaspoon light brown sugar
Sea salt, to taste

In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.

Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.

Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned.

Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.

Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.

Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.

Peanut Sauce

1/3 cup (86 g) Creamy Peanut Butter
1/4 cup (62.5 g) hot water
2 tablespoons (2 tablespoons) Soy Sauce
2 tablespoons (2 tablespoons) White Vinegar
1 (1 ) lime, juiced
1 teaspoon (1 teaspoon) Minced Ginger
1 teaspoon (1 teaspoon) Garlic
1 teaspoon (1 teaspoon) Ground Black Pepper

Place all ingredients into a blender and whirl until smooth.

Serve with vegetables, leftover cooked chicken, or as a salad dressing in your favorite salad.

Curry Mustard Shallot Vinaigrette

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:)

Spicy Cucumber Yogurt Dip

2 cups Greek yogurt, lightly beaten
1 cucumber, peeled, seeded & diced
2-3 teaspoons Brooklyn Delhi achaar (esp. rhubarb!)
parsley or cilantro leaves, chopped
paprika – optional

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.

Nam Prik Ong (Pork, Tomato, and Chile Dip)

For the Paste:
10 to 15 dried spur chiles (15g) (see note)
2 plum tomatoes (about 100g)
1 disc (15g) tua nao (optional, see note)
1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
10 small garlic cloves (30g)
5 small shallots (80g)
2 teaspoons (20g) Thai shrimp paste

For the Seasoning Sauce:
1/2 cup (120ml) water
2 tablespoons (30ml) fish sauce
1 tablespoon (15g) Thai fermented soybean paste
2 teaspoons (10ml) Thai thin soy sauce or light soy sauce
Pinch sugar

For the Pork:
1/4 cup (60ml) vegetable oil
1 pound (450g) ground pork
8 ounces (1 1/2 cups; 225g) cherry tomatoes

For Serving:
Assorted raw vegetables such as cucumbers, green cabbage, lettuce, Thai eggplant, long beans, and more, cut for dipping
Assorted steamed or blanched vegetables such as winter squash, okra, and more, cut for dipping (optional)
Hard-boiled eggs, halved (optional)
Unflavored pork rinds (optional)
Cooked jasmine or sticky rice

For the Paste: Place spur chiles in a dry wok or carbon steel or cast iron skillet, and toast over medium-low heat, turning occasionally, until chiles are fragrant and turn a deeper shade of dark red, 4 to 5 minutes. Remove from heat and transfer chiles to a plate to cool slightly; wipe out wok or skillet and return to stovetop. Once cool enough to handle, remove stems from chiles and transfer to a granite mortar and pestle; set plate and mortar and pestle aside.

Meanwhile, place plum tomatoes in now-empty wok or skillet, and cook over medium-high heat, turning occasionally, until charred all over, about 5 minutes. Transfer tomatoes to now-empty plate and set aside to cool.

If using tua nao, use tongs to grab disc and hold about 2 inches above low flame on a gas burner. Flip disc every 5 seconds until tua nao is toasted to a hazelnut brown color, with little leopard spots all over on both sides, 2 to 3 minutes. Transfer tua nao to plate with tomatoes to cool; set aside.

Pound chiles in mortar and pestle to a coarse powder, 3 to 5 minutes. Add lemongrass and pound fine, 3 to 5 minutes. Add garlic and shallots and pound to a coarse paste with a few large pieces remaining, 3 to 5 minutes. Add shrimp paste and tua nao (if using) and pound until well-incorporated. Add charred plum tomatoes and gently pound until broken down and incorporated into paste, about 2 minutes. Transfer paste to a small bowl and set aside.

For the Seasoning Sauce: In a small bowl, stir together water, fish sauce, soybean paste, soy sauce, and sugar until well-combined and sugar is dissolved. Set aside.

For the Pork: In a wok or 3-quart saucier, heat oil over medium-high heat until shimmering. Add the chile-tomato paste and cook, stirring frequently, until paste is aromatic and turns dark red, about 3 minutes. Add the pork, stir to combine, and cook, using a wok spatula or wooden spoon to break meat up and scrape up any bits that stick to the bottom of the pan, until cooked through, about 4 minutes.

Add cherry tomatoes, stir to combine, and continue to cook until tomatoes begin to burst, 3 to 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wok spatula or wooden spoon, and you can decide whether to lightly crush all of them or leave some whole for juicy pops of tomato flavor in the finished dip. Stir in seasoning sauce and bring to a boil over high heat. Cook, stirring frequently, until liquid is reduced to a saucy consistency and oil begins to separate from emulsion, about 8 minutes. Remove from heat and allow to cool to room temperature, at which point nam prik ong can be served or refrigerated in an airtight container for up to 1 week, or frozen for up to 1 month.

For Serving: Transfer nam prik ong to a serving bowl and serve with assorted raw and steamed vegetables, hard-boiled eggs (if using), pork rinds (if using), and rice.

Ranch Dressing Mix

1/2 cup dry buttermilk
2 tablespoons dried parsley
1 tablespoon dried chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried dill
1 teaspoon kosher salt
1 teaspoon ground black pepper
Pinch of cayenne pepper, optional

In the bowl of a food processor, pulse buttermilk, parsley, chives, garlic powder, onion powder, dill, salt, pepper and cayenne pepper until well combined about 1-2 minutes.


3 tablespoons is equivalent to 1 (1.0-ounce) package Hidden Valley Original Ranch Salad Dressing and Seasoning Mix.

To make the Ranch dressing, combine 1 cup milk and 1 cup mayonnaise with 3 tablespoons of this seasoning mix.

To Make Dressing:
Add 3 tablespoons ranch seasoning mix, 1/2 cup mayonnaise, 1/2 cup sour cream and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.

Or: Mix together 1/2 cup ranch seasoning mix with 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk.

To Make Dip:
Combine 2 tablespoons ranch seasoning mix, with 1/2 cup mayonnaise & 1/2 cup sour cream. Add up to 1/2 cup milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.

Or: Mix together 1/4 cup of ranch seasoning mix with 1 cup of sour cream and 2 tablespoons buttermilk.

Ranch Chicken Fingers:
When dredging chicken tenders in flour, egg, and cornflakes, add 2 tablespoons of ranch seasoning mix to the flour to give more flavor.

Ranch Popcorn:
Toss 8 cups of popcorn with 1 tablespoon ranch seasoning mix.

Roasted Ranch Potato Wedges:
Toss 1 pound of potato wedges with 2 tablespoons olive oil and 1 tablespoon ranch seasoning mix. Roast at 400ºF for about 30 minutes, until tender.

Quick Pickled Zucchini and Summer Squash

1 lb patty pan, crookneck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).
1 small onion or shallot, sliced thin
1 tablespoon salt
1 garlic clove, sliced – per jar
1 T fresh dill -per jar
1 tsp mustard seeds– per jar
1/2 tsp whole peppercorns– per jar
1 small red chile, sliced thin

Pickling Liquid

1/2 cup white vinegar
3/4 cup water
1/4 cup rice vinegar (or sub more white vinegar)
1/4 cup sugar
2 teaspoons salt

Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper-thin will be softer.

Slice the small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl for 2 hours or overnight. Pat dry.

Make the pickling solution: In a small pot, bring white wine vinegar, water, rice wine vinegar, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.

In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash and onion in jars, and top off with the pickling liquid.

Press down on the squash. Seal, and let cool in the fridge.


These will keep for up to 2-3 weeks.