Chana Chaat

2 cans chickpeas 15 ounce cans 1 small red onion thinly sliced 1 small cucumber thinly sliced 3 tbsp cilantro 3 green chilies thinly sliced 2 tbsp vegetable oil 1 tsp cumin 1 tsp chaat masala 1/2 tsp kashmiri chili powder 2 tbsp tamarind sauce e.g. maggi tamarina 1/2 tsp kosher salt Preheat a skillet… Continue reading Chana Chaat

Baked Cauliflower Mac and Cheese

4 cups cauliflower cut into bite-sized pieces 2 cups elbow macaroni uncooked 1/4 cup butter 1/4 cup flour 1/2 garlic powder 1/2 teaspoon onion powder 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1 cup light cream about 10-12% MF 1 1/2 cups milk 4 cups sharp cheddar divided 1/2 cup fresh parmesan cheese Preheat… Continue reading Baked Cauliflower Mac and Cheese

Thin but Juicy Chargrilled Burgers

¾ to 1 pound ground beef (at least 15 percent fat) Kosher salt and freshly ground black pepper 4 soft burger buns, toasted in butter Toppings (such as shredded iceberg, sliced onion, tomato and pickles) and condiments (mayonnaise, ketchup or mustard), as desired 4 slices American cheese or other sliced cheese of your choice Divide… Continue reading Thin but Juicy Chargrilled Burgers

Moroccan Meatball Tagine

1/4 cup extra-virgin olive oil 1 medium yellow onion, finely chopped Kosher salt and ground black pepper 6 medium garlic cloves, minced 5 teaspoons ras el hanout 1 bunch cilantro, stems minced, leaves roughly chopped, reserved separately 1/3 cup panko breadcrumbs 28-ounce can crushed tomatoes 1 pound 90 percent lean ground beef 1/3 cup pimento-stuffed… Continue reading Moroccan Meatball Tagine

Goan Chili-Fry with Beef and Tomatoes

1 teaspoon ground cinnamon 1 teaspoon ground turmeric Kosher salt and ground black pepper 2 pounds beef sirloin tips or tri-tip, trimmed and cut into 1-inch chunks 2 tablespoons grapeseed or other neutral oil, divided 1 medium yellow onion, halved and thinly sliced 1 tablespoon finely grated fresh ginger 3 medium garlic cloves, minced 2… Continue reading Goan Chili-Fry with Beef and Tomatoes

Chicken Curry with Tomatoes and Bell Peppers (Kadai Chicken)

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see note) 1 1/2 to 2 tablespoons Kashmiri chili powder (see headnote) or 2 tablespoons sweet paprika plus 1/4 teaspoon cayenne pepper 1 tablespoon garam masala Kosher salt and ground black pepper 3 tablespoons grapeseed or other neutral oil, divided 2 medium bell… Continue reading Chicken Curry with Tomatoes and Bell Peppers (Kadai Chicken)

Pork in Veracruz Sauce (Puntas a la Veracruzana)

1 pound boneless pork loin chops (about 1 inch thick), sliced no thicker than 1/4 inch on the diagonal Kosher salt and ground black pepper 3 tablespoons grapeseed or other neutral oil 12 medium garlic cloves, peeled and chopped (about 1/4 cup) 1/2 medium white onion, finely chopped 1 1/2 pounds ripe tomatoes, cored and… Continue reading Pork in Veracruz Sauce (Puntas a la Veracruzana)

Sweet and Sour Pork with Pineapple

1 1/2 pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced 3 tablespoons soy sauce, divided, plus more if needed ½ teaspoon plus 1 tablespoon white sugar, divided 1 tablespoon cornstarch 3 tablespoons grapeseed or other neutral oil 1 medium red bell pepper, stemmed, seeded and chopped 1 cup chopped fresh pineapple… Continue reading Sweet and Sour Pork with Pineapple

Spicy Mussels and Chorizo

3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and… Continue reading Spicy Mussels and Chorizo

Keema Shimla Mirch (Ground Chicken With Bell Peppers)

1/4 cup ghee or any neutral oil 1 medium onion, finely chopped 1 pound ground chicken 1 teaspoon ginger paste or freshly grated ginger 1 teaspoon garlic paste or freshly grated garlic 1 teaspoon fine sea salt 1 teaspoon cumin seeds 1/2 teaspoon kashmiri red chile powder or other ground red chile 1/4 teaspoon ground… Continue reading Keema Shimla Mirch (Ground Chicken With Bell Peppers)

Chole Masala

Chole masala: 1 19 oz can chickpeas drained and rinsed 2 onions finely diced 5 tbsp vegetable oil divided 2 green chilies finely diced 1 1/2 cups pureed tomatoes – this is not tomato paste. Think passata… 2 tbsp garlic ginger paste 1/2 cup water maybe a bit more depending on your desired consistency Whole… Continue reading Chole Masala

Restaurant-Style Jalfrezi

The spice mix: 2 tsp indian restaurant spice mix or curry powder 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika 1 tsp kasoor methi – dried fenugreek leaves 1/2 tsp tandoori masala 1/2 tsp kosher salt The curry ingredients: 4 Tbsp neutral oil – e.g vegetable oil 1/2 cup… Continue reading Restaurant-Style Jalfrezi

Lotus Root and Tomatoes

3 tablespoons olive oil 1 teaspoon cumin seeds 1/2 teaspoon ground turmeric 5 whole cloves Seeds from 3 green cardamom pods, crushed into a powder, or 3/4 teaspoon ground cardamom (freshly ground is best) 1 medium yellow onion, finely diced 4 medium Roma tomatoes, finely diced 1 small Indian green chile or serrano chile, finely… Continue reading Lotus Root and Tomatoes

Go-to Basic Dal

For the dal: 1 cup masoor dal (also known as split and dehusked pink lentils, red lentils, or dhuli masoor) 1 teaspoon ground turmeric 1 teaspoon kosher salt 2 tablespoons fresh lime juice (from about 1 lime) For the seasoning (also known as chhonk) 2 tablespoons ghee or olive oil 2 teaspoons cumin seeds 2… Continue reading Go-to Basic Dal

Mixed Vegetable Curry

Mixed Vegetable Curry 4 oz. (100 g) carrots, peeled and cut into 1-inch pieces 4 oz. (100 g) potatoes, peeled and cut into 1-inch pieces 4 oz. (100 g) green beans, peeled and cut into 1-inch pieces 3 tbsp. vegetable oil 2 onions, sliced 1 sprig curry leaves (optional) 1 green chili, slit lengthwise 1… Continue reading Mixed Vegetable Curry

Paripoo (Sri Lankan Lentils)

1/2 lb. red lentils 2 cups water 1/2 onion, chopped 2 to 3 green chilies, sliced 2 cloves garlic, sliced 1-inch piece pandanus (optional) 1-inch stalk lemongrass 1-inch stick cinnamon 1 cardamom pod 1 clove 1/2 teaspoon turmeric 1/2 cup coconut milk salt to taste tempering: 2 tablespoons oil 1/2 onion, sliced 1 sprig curry… Continue reading Paripoo (Sri Lankan Lentils)

Baigan Bharta (Indian Eggplant with Tomato Sauce)

1 large or 2 medium eggplants (about 1 1/2 lbs.) 3 Tbsp. oil 4 medium ripe tomatoes (about 3/4 lb) 1 tsp. cumin seeds 1 medium red onion, finely chopped 2 tsp. crushed coriander seeds 2 tsp. ginger paste 6 cloves garlic, crushed 1 tsp. salt or to taste 1 tsp. cayenne pepper powder 2… Continue reading Baigan Bharta (Indian Eggplant with Tomato Sauce)

Winter Minestrone

1/4 cup extra-virgin olive oil 1 yellow onion, chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt, or more as needed 1/2 teaspoon freshly ground black pepper, or more as needed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 bunch (5 ounces) Swiss chard, trimmed and thinly sliced 5 ounces… Continue reading Winter Minestrone

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