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

Indian Slaw

The coleslaw dressing: 1/2 cup full fat yoghurt 1/2 cup mayonnaise 1/2 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp kashmiri chili powder 1/2 tsp black pepper coarse grind 1/4 tsp mustard powder 2 1/2 tbsp lemon juice from a lemon, not a bottle 1 tbsp milk (optional) to thin if your yoghurt is… Continue reading Indian Slaw

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

Avocado and Tomato Salad

1 medium (12 oz) English cucumber, cut into quarters through the length then sliced 16 oz. grape tomatoes* 1/2 small red onion,** sliced into small pieces 2 medium avocados (firm but ripe), sliced into bite size pieces Dressing: 1 1/2 Tbsp fresh lemon juice*** 1 1/2 Tbsp red wine vinegar 3 1/2 Tbsp extra virgin… Continue reading Avocado and Tomato Salad

Kale and Brussels Sprouts Salad With Pear and Halloumi

1/2 small garlic clove Kosher salt and black pepper 1/4 cup olive oil, plus more for frying 3 tablespoons fresh lemon juice (from 1 lemon) 4 ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups) 6 ounces brussels sprouts, trimmed and thinly sliced (about 2 cups) 1 Comice or Bartlett pear, cored… Continue reading Kale and Brussels Sprouts Salad With Pear and Halloumi

Tuscan Kale

1 bunch Tuscan kale (also known as black or lacinato kale) 1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) 1/2 garlic clove, finely chopped 1/4 cup finely grated pecorino cheese, more for garnish 3 tablespoons extra virgin olive oil, more for garnish Freshly squeezed juice… Continue reading Tuscan Kale

Coconut Curry Creamed Kale with Sambal Oelek

2 (13-ounce) cans full-fat coconut milk 2 tablespoons Madras curry powder 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon) 1 teaspoon sambal oelek or Sriracha Kosher salt and black pepper 2 large bunches curly kale (about 1 pound), stems removed, leaves torn into 3-inch pieces 1/2-cup unsweetened coconut flakes (Big chips,… Continue reading Coconut Curry Creamed Kale with Sambal Oelek

Kale Salad with Apples and Cheddar

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water) 2 tablespoons coarsely chopped toasted almonds 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored… Continue reading Kale Salad with Apples and Cheddar

Kale Salad with Cranberries, Pecans, and Blue Cheese

Mustard vinaigrette Kale Dried cranberries or currants Pecans Blue cheese Croutons Make a mustardy vinaigrette that’ll stand up to the greens — mustard, olive oil, a splash of lemon juice, salt and pepper — then drizzle it over clean, chopped kale with a host of big-flavored mix-ins that wink at whatever season you’re in without… Continue reading Kale Salad with Cranberries, Pecans, and Blue Cheese

Restaurant-Style Pilau Rice

1 tbsp ghee 4 green cardamom 1 2″ piece cassia bark 1/2 tsp cumin seed 1 tej patta Indian bay leaf (optional) 1 cup basmati rice 1 1/2 cups water 1 tsp kosher salt – a bit less if you are using regular sea salt 1/2 tsp turmeric Pick a pot with a tight fitting… Continue reading Restaurant-Style Pilau Rice

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

Everyday Kale Salad with Roasted Lemon Vinaigrette

1 small bunch lacinato kale, cut into very fine ribbons 1/2 small head cabbage, shredded or thinly sliced 1/4 of a red onion, very finely sliced ( see notes) 1/4 cup tender herbs of your choosing (optional) cilantro, basil, parsley, chives 1/4 cup olive oil juice from 1–2 small lemons – try roasting them first,… Continue reading Everyday Kale Salad with Roasted Lemon Vinaigrette

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

Kachumber Salad with Cucumber, Onion & Tomatoes

3 Cucumber, peeled and chopped 1 Onion, finely chopped 1 Green Chilli, finely chopped 2 Tomatoes, chopped 1 Carrot (Gajjar), peeled and chopped 1/4 cup Fresh Pomegranate Fruit Kernels Salt, to taste Black pepper powder, black pepper powder (as required) 1 teaspoon Cumin powder (Jeera), (roasted) 1-1/2 teaspoon Lemon juice Coriander (Dhania) Leaves, few sprigs,… Continue reading Kachumber Salad with Cucumber, Onion & Tomatoes

Maharashtrian Carrot Salad (Gajarachi Koshimbir)

3 Carrots (Gajjar), peeled and chopped into cubes 1 tablespoon Lemon juice 2 tablespoon Fresh coconut, grated Salt, to taste 2 sprig Coriander (Dhania) Leaves, chopped To temper: 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1/2 teaspoon Oil In a sauce pan combine the carrots along with 1/2 a cup of water… Continue reading Maharashtrian Carrot Salad (Gajarachi Koshimbir)

Maharashtrian Cucumber Salad (Khamang Kakdi)

2 Cucumber, peeled and chopped 1/2 cup Fresh coconut, grated Coriander (Dhania) Leaves, as required, chopped 3 tablespoons Roasted Peanuts (Moongphali), skin removed 3 tablespoons Curd (Dahi / Yogurt) Salt, to taste For tempering: 1/4 teaspoon Oil, as required 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 1 Green Chilli, finely chopped 1… Continue reading Maharashtrian Cucumber Salad (Khamang Kakdi)