Chicken Sandwich with Cashew Korma and Mango Chutney

1 jar of Coconut Cashew Korma Simmer Sauce
2 cups shredded rotisserie chicken
4 slices of sandwich sourdough bread, buttered and toasted
2 cups mixed salad greens
1/4 cup loosely packed mint leaves
4 tablespoons Mango Chutney

Add the korma simmer sauce to a medium saucepan and bring to a simmer over medium heat. Fold in the chicken and cook for 1 additional minute. Remove from heat.

To prepare the sandwiches, lay out two slices of the toasted bread. Place 1 cup of salad greens on one slice. Scoop a generous amount of chicken with the korma simmer sauce on top.

Add half the mint. Spread 2 tablespoons of the mango chutney on the second slice of bread and place on top of the chicken.

Prepare the second sandwich in the same manner. Serve immediately with extra chutney on the side.

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 Rigatoni Vodka

3 tbsp salted butter
2 shallots minced (or substitute 1/2 sweet onion, minced)
1/2 cup tomato paste
1/2 shot vodka
3/4 cup heavy cream
1 cup grated parmesan divided
Kosher salt
1 lb. tubed pasta such as penne or rigatoni
1-2 TB Brooklyn Delhi Roasted Garlic Achaar
1-2 TB Brooklyn Delhi Tomato Achaar
torn basil for garnish

Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.

Meanwhile, melt butter in a large sauce pan over medium heat then add shallots. Cook down for a few minutes, stirring often, until the shallot are soft and fragrant but not browned.

Next, add tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 5 minutes.

Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.

Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it’s melted. Mix in Brooklyn Delhi Roasted Garlic & Tomato Achaar to your spice preference starting with 1 TB of each.

Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.

Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese and basil for garnish.

Tomato Achaar Shakshuka

1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 red bell pepper, chopped
1 garlic clove, crushed
1 1/2 cups tomato, diced
1-2 tablespoons Brooklyn Delhi tomato achaar, more if you’d like
2-3 eggs
salt and pepper, to taste
parsley, chopped
feta, crumbled

Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.

With a spoon, make 2 indentations in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the indentations. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.

Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.

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.

Quick Coconut Curry Noodle Soup

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2 cups mild vegetable stock
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat

In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden.

Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.

Curried Deviled Eggs

6 eggs
3 tablespoons mayonnaise
2 tablespoons Brooklyn Delhi Curry Mustard
1 tablespoon lemon juice
salt to taste
Brooklyn Delhi Guntur Sannam Hot Sauce
chopped chives or parsley

Put the eggs into a medium saucepan and add water to cover by 1 inch. Set the pan over high heat and bring the water to a boil. The moment it comes to a full boil, turn off the heat, cover the pot and set a timer for 10 minutes. Meanwhile, prepare a large bowl of ice water.

When the timer rings, transfer the eggs to the ice water. Once the eggs are cool enough to handle, peel them. If you are having trouble peeling them cleanly (it happens, especially if your eggs are very fresh), place them, one at a time, in a clean jelly jar with about 3 tbsp water, screw on the lid tightly, and shake the jar like mad. The shell should come off much more easily.

Cut each egg in half lengthwise, carefully remove the yolks from the whites, and reserve the whites. Put the yolks into a food processor, add the mayonnaise, the Curry Mustard, the lemon juice, Guntur Sannam Hot Sauce and salt and puree until smooth. (You can instead do this in a bowl with a fork but it won’t be quite as smooth.) Season to taste with a bit of more salt if needed.

Use a small spoon to fill the egg whites with the yolk mixture. Sprinkle with the chives and serve immediately.

Crispy Potatoes with Spicy Yogurt Dip

2 pounds potatoes, red or Yukon
1/2 cup olive oil
Fresh mint and dill, minced
Salt and pepper, to taste
1 cup lebne or thick yogurt
1/3 cup Brooklyn Delhi Curry Mustard
Brooklyn Delhi Guntur Sannam Hot Sauce

Preheat the oven to 400º F and line a baking sheet with foil. Place potatoes in a large pot with cold water and a hearty amount of salt. Bring to a boil over high heat and cook until potatoes are tender, about 10 minutes after the water is boiling. Drain and let the potatoes rest for about 10 minutes to dry and cool slightly.

In a large bowl, add the olive oil. On a cutting board, smash each potato one at a time. Put the potatoes in the bowl with oil, season generously with salt and pepper, then toss together combine. Spread the potatoes and oil out on the prepared sheet pan and roast for at least 30 minutes, or until crispy on both sides.

While the potatoes are roasting, whisk together the lebne and Curry Mustard. Drip on generous amounts of Guntur Sannam Hot Sauce. Sprinkle the yogurt with some of the mint and dill. Once potatoes are fork tender, remove from the oven, sprinkle with the remaining fresh herbs and serve hot!

Mango Chutney, Goat Cheese & Jalapeno Pastries

Brooklyn Delhi Mango Chutney
Puff pastry sheets, unthawed
Goat Cheese
1-2 Jalapeno peppers

Preheat the oven to 400F. Roll out the puff pastry sheets and cut into equal squares. Cut a small amount of the goat cheese and place in the center of the square. Top with a dollop of mango chutney.

Fold the puff pastry in whatever shape you like, top with jalapeños and brush with milk (whole or almond. Put on sheet pans and bake in the oven for 20 mins and serve hot!

Coconut Dal with Turmeric Rice

Coconut Dal:
1 cup red lentils
2 tablespoons ghee, or sunflower oil
1 teaspoon cumin seeds
1 pinch asafetida
1/2 onion, diced
1/4 teaspoon turmeric powder
2 tablespoons cloves of garlic, minced
1 tablespoon tomato paste
3 cups water
1 teaspoon coriander powder
1/2 teaspoon paprika
2 carrots, peeled and cut into 1/4 inch half discs
3/4 teaspoon salt
1 teaspoon tamarind paste
1 can of coconut milk

Turmeric Rice:
1 cup basmati rice
1 3/4 cups water
1/8 teaspoon turmeric powder

Coconut Dal:
Wash the lentils thoroughly, using a fine-mesh colander.

Heat the ghee or oil in a saucepan over medium heat. When melted, add one cumin seed. When the seed sizzles, add the rest of the cumin seeds and asafetida.
Fry the onions until they are golden brown and fragrant. Stir in the turmeric powder. Next add in the garlic and sauté until fragrant.

Next add in the tomato paste and a few tablespoons of water, mixing it in so it’s incorporated into the rest of the ingredients in the pan.

Add in the coriander powder and paprika and give the pan a good stir. Fry for a few seconds.

Add the carrots to the saucepan and sprinkle them with salt. Give them a good stir.

Next add in the washed and drained lentils with the water. Bring to a boil. Stay by the stove and monitor the foaming, as your pot could quickly boil over if you are not watching. Skim off the foam. Turn the heat down to medium-low, partially cover, and simmer until cooked through, about 25 minutes.

Add in the tamarind and boil for a few minutes. Next add in the coconut milk and heat through. Add salt to taste.

Garnish with cilantro if desired. Serve with turmeric rice and a dollop of yoghurt.

Turmeric Rice:
Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. This is optional but results in softer, more evenly cooked rice. Drain thoroughly, using a fine-mesh sieve.

Place the rice, water and turmeric in a medium saucepan. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove.
Cook until the rice is tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the heat and leave covered for 10 minutes, to allow the grains to separate. Fluff with a fork before serving.

Soba Salad with Rhubarb-Ginger Tahini

(adapted from Otsu Recipe on 101 Cookbooks)

Dressing (makes more than what you need for the recipe, but nice to keep around):

1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Soba noodle salad
8 oz. soba noodles, cooked according to package directions
6 oz baked tofu or 8 oz extra firm tofu, cubed (directions below)
1 tablespoons chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons.
sesame seeds
more cilantro for garnishing

If using extra firm tofu: Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated. Add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy. Drain over paper towels.

In a blender, combine all the dressing ingredients. Blend well. Add tahini and blend together.

In a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber. Slowly add dressing and toss Add more dressing to your taste. Arrange salad in center of large plate and top with baked or fried tofu. Garnish with sesame seeds and cilantro sprigs. Serve with more dressing on the table just in case!

Spicy Roasted Garlic Aioli

1 tablespoon Brooklyn Delhi roasted garlic achaar
1/2 cup mayo (can sub with vegenaise or aquafaba mayo)
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Mash roasted garlic achaar. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper.

TIP: Can be made 1 day ahead. Cover and chill.

Majjige Huli (Cucumber Yogurt Curry)

1-3 green Serrano chilies (to taste based on size and desired “hotness”)
1/2 bunch green coriander leaves washed and cleaned
1/4 cup of a fresh coconut OR 1/3 cup unsweetened desiccated dry coconut
1/4 cup roasted channa dal*
1/8 to 1/4 tsp turmeric
1/2-3/4 tsp cumin seeds
1/2 tsp black mustard seeds
2 red chilies
2 sprigs curry leaves (optional)
3 cucumbers, peeled, seeded, quartered lengthwise and cut into 1” wide pieces
1 1/2 cups of plain yogurt** (natural style without gelatin or other additives)
Salt to taste***
1 tsp oil for tempering

*You can use chenna dhal soaked in hot water for 15 mins. if you don’t have roasted channa dal.
**The amount of yogurt can be adjusted to taste based on spiciness.
***Cucumber water has salt in it, so taste before adding more salt

Peel the cucumbers, cut in half lengthwise, remove the seeds, and cut in half again lengthwise. Then cut into 1” wide pieces.

Boil in salted water until tender (about 10-15 mins.). Cover for the last 3-4 minutes. Drain but retain about 1 cup of the water and set aside to cool.

Meanwhile, in a blender container add the following ingredients in the following order: roasted channa dal, coconut, green chilies, coriander leaves, turmeric, cumin seeds, and leaves from 1 sprig of the curry leaves. Now slowly add the cup of cooled cucumber water and blend to a smooth paste – add just enough of the remaining cucumber water as needed to keep the blender blades moving.

Whisk the yogurt to a smooth consistency and add the blended mixture to it. Continue to whisk until well blended. Taste to adjust salt. Add the cooled cucumber pieces and stir to mix.

In hot oil, fry the mustard seeds till they pop (use lid to prevent spattering). Immediately reduce the heat, add curry leaves from the remaining curry leaf sprig and the red chilies. Heat for about 30 seconds. Immediately add to the yogurt mixture and mix well.

This can be served either cold or at room temperature.

Other vegetables that can be used: boiled potatoes; boiled Chinese winter melon (ash gourd); stir fried okra pieces; or stir fried Japanese eggplant.

Gobi Paratha

Dough
2 1/2 cups chapati flour (or 1 1/2 cups whole wheat and 1 cup unbleached all purpose flour)
1/2 teaspoon salt
2 tablespoons ghee, melted (or oil)
2/3 cups warm water

Cauliflower filling
2 cups shredded cauliflower
1/2 teaspoon salt
1/4 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1 teaspoon ginger, shredded
2 tablespoons chopped cilantro

Dough
Mix flour and salt in a bowl. Drizzle in melted ghee and rub with fingertips until mixture has consistency of course breadcrumbs. Add the warm water, bit by bit, to form a dough. Knead the dough for about 10 minutes. Place dough into a bowl and cover with a damp cloth. Dough should rest here for at least 15 minutes.

Filling
Mix grated cauliflower and salt in a bowl. Let it stand for 5 minutes. Squeeze out as much water as you can and put handfuls into another bowl. (This is important to do because dough will not cook properly if there is too much moisture from cauliflower.) Mix strained cauliflower with rest of filling ingredients.

Assembly
Divide dough into 10 even pieces and roll into balls. Flatten a ball and dip into dusting flour. Roll out to 3 inch diameter. Place one tablespoon of filling in the center. Wrap the edges up and pinch closed at top like a dumpling. Make sure the top is sealed and smooth out the crease. Repeat for all ten dough pieces.

Turn on skillet to medium heat.

Sprinkle your rolling surface and the top of the filled dough ball with some flour and roll out to 6 inch diameter. Make sure to roll out with sealed side on top.

When the skillet is hot (you can check with a drop of water – when it sizzles the skillet is hot), place a paratha on it. When bubbles start to form, turn the paratha over. Cook for 10 seconds and spread 1 teaspoon of ghee or oil over the top surface of the paratha. Flip over and spread a bit of ghee or oil over the top of this side of the paratha. Press the puffed areas with a spatula lightly. Flip again and press with the spatula making sure the dough is cooked and the paratha is golden-brown with spots on both sides.

Chapati

Chapati
Ingredients (makes 6 rotis)
1 cup of flour
~1/2 cup lukewarm water
extra flour for rolling
Method
Sift the flour into a bowl and slowly add water while kneading until you get to a dough that is soft, smooth and pliable. The longer you knead the dough the better but 5 minutes of heavy kneading will do.

Take the dough ball and cover with a damp cloth for a minimum of 30 minutes (you can also make the dough and put in your fridge for making another day).

Divide the dough into 6 dough balls or loee and roll them in flour.

Flatten each each dough ball with your palm and roll out to a 6 inch diameter, using extra flour so it does not stick.

Heat an iron skillet on medium heat. When it is hot (water drops should sizzle immediately), place roti on.

Let it cook and when you start to see bubbles form in many places, flip it over and cook until the other side does the same.

Over a medium flame, with flat tongs or chimta place the roti until it blows up or browns on both sides. (If you are cooking on an electric stove, you can press the roti in different places with a cloth to make it blow up a bit right on the skillet)

With the tongs, hit the roti against a surface to shake off any excess flour.

Butter one side with ghee and place in an airtight container lined with paper towel.

South Indian Vegetable Curry

Ingredients
1 tablespoon oil
pinch of hing or asafetida (optional)
1/2 onion, chopped
1 leek, chopped fine
1 carrot, chopped into 1/4 inch rounds
3 cloves garlic, crushed
1 inch ginger, grated
2 teaspoon cumin powder
1 teaspoon garam masala
1/4 – 1/2 teaspoon chili powder
1/3 teaspoon turmeric
2 tablespoons coriander powder
1 red bell pepper, seeded and cut into 1 inch squares
1 bunch broccoli, broken into florets
1 yellow zucchini, chopped into 1/4 inch rounds
1 can coconut milk
1 tablespoon brown sugar
1 package of baked tofu, cubed
juice of 1/2 lime
cilantro, handful chopped
salt to taste

Heat oil under medium-low heat. Throw in a pinch of hing and shake up a bit. Throw in onions, leeks and carrot and fry until onions are translucent. Add in ginger and garlic and mix well. Throw in the spices and mix well, frying for a minute or so. Next throw in the rest of the vegetables and make sure to coat them in the spices. Mix in the brown sugar and salt. Pour in coconut milk and bring to a boil and simmer until the vegetables are cooked. Mix in the tofu until heated and turn off stove. Mix in the lime juice and chopped cilantro.

Serve with rice and hot Indian pickle.

Moong Dal with Coconut, Ginger, and Peas

1 cup dry moong dal
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/8-1/4 tsp cayenne pepper (optional)
1 cup plus 1 tablespoon water
2 tablespoons vegetable oil
1 teaspoon salt
1 cup frozen peas – thawed
~1/2 inch cube ginger – thinly sliced sticks
lemon juice (optional)
3/4 cup fresh grated coconut – I use frozen and thaw it out
chopped cilantro

Chaunk (spices fried in oil that you pour over the dal at the end)
2 tablespoons oil
1/2 teaspoon cumin seeds
1 whole dry chili (optional)
1/4 teaspoon of chana dal, urad dal, mustard seed
pinch of hing

Wash the moong dal in water, until the water is almost clear and drain. Add 4 cups of water to the dal and soak for a minimum of 3 hours. I usually soak this overnight so that I can just cook the dal whenever I want the next day.

Drain the dal and get 1 cup of water ready.

Combine coriander, cumin, turmeric, cayenne (optional) and 1 tablespoon of water.

Heat the oil over a medium flame and when it is hot put in half of the ginger sticks and a few seconds later pour the spice mixture from the cup and stir once. Quickly put in the drained dal and mix it all up. Add the salt and 1 cup water. Once the dal is boiling, cover it and turn the heat to low and cook for 15 minutes. The dal should be tender. To this add the peas, coconut and ginger and cook for 5 minutes or so. If you want the dal to be thinner, just add some warm water while cooking. Turn off the heat and at this point you can add some lemon juice (I highly recommend this, but I just can’t have lemons right now!).

Heat 2 tablespoons of oil with the seeds and optional chili. Let the urad dal brown a bit and pour this over the moong dal. You can also fry onion with this, but this adds acidity as well. Garnish with cilantro.

I like to eat this dal with rice and yogurt.