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
Category: Sides
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
Broccoli Apple Salad
4 cups small diced broccoli florets 2 small gala apples , cored and diced 1 cup walnuts 1 cup matchstick carrots , roughly chopped 1/2 cup golden raisins or dried cranberries 1/4 cup chopped red onion Dressing: 3/4 cup plain Greek yogurt 1/3 cup Hellman’s or Best Foods Mayonnaise (full fat) 1 1/2 Tbsp apple… Continue reading Broccoli Apple Salad
Broccoli and Cauliflower Salad
Dressing: 3/4 cup fat-free plain Greek yogurt 1/2 cup light mayonnaise 1/4 cup honey 2 Tbsp red wine vinegar 1 Tbsp granulated sugar 1/4 tsp salt , or more to taste Salad: 4 cups small diced broccoli florets 4 cups small diced cauliflower florets 8 oz bacon (about 8 slices), diced and sauteed until crisp… Continue reading Broccoli and Cauliflower Salad
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
Black Kale and Black Olive Salad
1 large bunch black kale (about 1 pound), cut into thin ribbons 1/2 cup black olives, pitted and chopped 1/4 cup grated Parmesan or other hard cheese 1/4 cup olive oil 2 tablespoons sherry vinegar Salt Black pepper Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle… Continue reading Black Kale and Black Olive Salad
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
Coconut Kale
3 bunches kale 3 (13 1/2-ounce) cans coconut milk 1 tablespoon kosher salt 1 teaspoon ground cayenne 1 teaspoon mild paprika 1/4 cup freshly squeezed lemon juice Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves. In a large pot set over a… Continue reading Coconut Kale
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)