Category: Vegetarian (or Adaptable)

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

Crispy Spiced Kale

4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed) 1 bunch scallions chopped (about 1/3 cup) 1/2 teaspoon Aleppo pepper 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1/2 teaspoon garam masala Salt to taste FOR THE BATTER 1 cup chickpea flour 3 tablespoons cornstarch 1/2 teaspoon salt, plus… Continue reading Crispy Spiced Kale

Warm Kale, Coconut and Tomato Salad

12 ounces cherry tomatoes, approximately 1 pint basket 3 to 4 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper to taste 2 to 3 limes, well scrubbed if waxed 12 ounces green or purple kale, approximately 2 heads, lower stalks removed and leaves torn into pieces 1/4 cup unsweetened dehydrated shaved coconut… Continue reading Warm Kale, Coconut and Tomato Salad

Kale Salad With Peaches and Cornbread Croutons

FOR THE CRISPY CORNBREAD CRUMBS: 3 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder Kosher salt (Diamond Crystal) and black pepper 4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups) FOR THE DRESSING: 1/2 small red onion, thinly sliced 4 1/2 tablespoons extra-virgin olive oil… Continue reading Kale Salad With Peaches and Cornbread Croutons

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

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

Savory French Toast With Cherry Tomatoes and Basil

Eggs Bread Basil Cherry tomatoes Whisk the eggs as you usually would, but omit the sugar and cinnamon, hitting it instead with black pepper, chopped basil and a dash of hot sauce. Slide some slices of old bread in there to soak, then fry the toasts up in butter just as you would at breakfast.… Continue reading Savory French Toast With Cherry Tomatoes and Basil

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

Hotel Makhani Gravy

Step one ingredients: 28 oz tomatoes – canned. Make sure there are no other flavours (basil etc). Just tomatoes, juices and salt. 2 tsp kashmiri chili powder – less if you want a milder gravy 1 tsp kosher salt 2/3 tsp table salt 1 small tej patta – Indian bay leaf 1 black cardamom whole… Continue reading Hotel Makhani Gravy

Hotel Curry Gravy

1 cup neutral oil (e.g. canola) 3 lbs onions chopped – use a food processor 2 lbs fresh tomatoes chopped (or substitute plain canned tomatoes) 5 green cardamom pods 10 black peppercorns 3 cloves 1 tej patta Indian bay leaf (optional) 2 inch cinnamon stick or cassia bark 1/4 cup garlic ginger paste 2 tsp… Continue reading Hotel Curry Gravy

Restaurant Curry Base

8 large onions – about 2.5 lbs peeled weight 6-8 cloves garlic peeled 1 1/2 Tbsp ginger coarsely chopped 1 1/2 Tbsp cumin powder 1 1/2 Tbsp coriander powder 1 1/2 tsp turmeric 1 1/2 tsp salt 12-15 fresh cilantro stalks with leaves – roots removed 1 cup vegetable oil 12 cups boiling water 15… Continue reading Restaurant Curry Base

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