Easy Chana Masala

2 Tbsp neutral oil (e.g. canola) 1 tsp cumin seeds 4 Tbsp onion – finely diced 2 cloves garlic – crushed 1 green chili – finely diced 3 Tbsp fresh tomato – diced 1 1/2 tsp tomato paste – mixed with a couple tablespoons water 1/4 cup water 20 pieces finely julienned fresh ginger 1… Continue reading Easy Chana Masala

Bombay Carrot Salad with Cashews and Raisins

10–12 ounces carrots, grated or matchstick (about 4– 5 cups, feel free to use store-bought matchsticks) 1 tablespoon lime or orange zest (or some of both) 1 garlic clove, finely minced ( use a garlic press) 1 teaspoon fresh ginger, finely minced ( or use ginger paste) 1/3 cup raisins ( golden or regular) 1/2… Continue reading Bombay Carrot Salad with Cashews and Raisins

Roasted Fall Vegetable Salad With Curry-Maple Dressing

Roasted Fall Veggies 3 small parsnips, peeled 3 small carrots, peeled 1/2 a cauliflower 1 small yam 1 small delicata squash olive oil salt and pepper to taste generous pinch cumin seed and fennel seeds ( optional) Salad 1 bunch lacinato kale, stacked and thinly sliced 8 ounces shredded brussel sprouts ( or slaw) 1… Continue reading Roasted Fall Vegetable Salad With Curry-Maple Dressing

Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce

8–10 ounces brussel sprouts, shaved, shredded or very finely sliced, (use a mandolin, food processor, or chefs knife) about 6 cups. 1/4 cup finely sliced onion (or sub green onions) 1 garlic clove, finely minced 2 teaspoons olive oil (or just enough to lightly coat) 1/4 teaspoon salt zest of one small lemon 1/4-1/2 cup… Continue reading Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce

Sicilian Purple Cauliflower Salad

1 head cauliflower, purple if possible olive oil to coat 1/2 teaspoon salt zest of one lemon 2 cups cooked grain- black rice, quinoa, freekah, farro, etc…. 2 scallions, sliced 1/2 cup sliced kalamata olives 2 tablespoons capers 1/2 cup Italian parsley, chopped Dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 2 cloves… Continue reading Sicilian Purple Cauliflower Salad

Hearts of Palm Ceviche

1/4 cup red onion, sliced thin juice from 1–2 limes (start with one, more to taste) 1/2 teaspoon salt 14 ounce can hearts of palms, drained, rinsed 1 cup cucumber, sliced 1 cup tomatoes, diced 1/2 a jalapeno, finely diced 1/4–1/2 cup cilantro, chopped 1/2 teaspoon coriander 2 teaspoons olive oil 1 avocado (optional) Serve… Continue reading Hearts of Palm Ceviche

Antipasto Salad

2 cups green beans or yellow wax beans, blanched (see notes) 14 ounce can white beans (rinsed and drained), or 1 can albacore tuna, drained, or sub chickpeas or other beans. 14-ounce can artichoke hearts in water, drained 6-ounce can black olives, 1-1 1/2 cups ( or 1 cup kalamata olives) 1 cup celery, chopped… Continue reading Antipasto Salad

Oven-Finished Kitchdi

1 cup dried long grain white rice (not basmati) 1 cup dried moong dal 3 tablespoons vegetable oil (or ghee) 1 teaspoon mustard seeds 6 dried cloves 2 small cinnamon sticks 2 teaspoons turmeric powder 1 teaspoon red chile powder salt to taste sweet mango pickle (optional, for serving) Preheat your oven to 350°F. In… Continue reading Oven-Finished Kitchdi

Pressure Cooker Chana Masala

1 1/2 cups dry chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas 3 tablespoons ghee or coconut oil. ( GHEE elevates this to the next level of goodness!!!) 2 bay leaves 2 teaspoons cumin seeds (whole) 1 teaspoon fennel seeds 2 onions, diced 4 fat garlic… Continue reading Pressure Cooker Chana Masala

Roasted Squash With Coconut, Chile and Garlic (with Variations)

1 1/2 to 2 pounds mixed winter squash (such as delicata, acorn and butternut) 2 tablespoons grapeseed oil 1 teaspoon salt, plus more to taste 2 to 3 dried chiles de árbol 1/3 cup unsweetened dried, shredded coconut 1 small garlic clove, peeled 1 teaspoon coconut oil 1/4 teaspoon black mustard seeds (optional) 1 sprig… Continue reading Roasted Squash With Coconut, Chile and Garlic (with Variations)

Barbados Curried Rice

1 1/2 teaspoons ground black pepper 1/2 teaspoon ground white pepper 3 tablespoons curry powder 2 teaspoons canola or other neutral oil 5 fresh curry leaves 6 tablespoons unsalted butter 2 shallots, peeled and diced 2 garlic cloves, peeled and minced 2 tablespoons soy sauce, plus additional as needed 1 1/2 tablespoons oyster sauce, plus… Continue reading Barbados Curried Rice

Pressure Cooker Vegetable Sambar

1 cup toor dal/split Pigeon Pea washed 2 cups mix vegetables (carrot,beans,potato) 1 large tomato finely chopped 2 tablespoon sambar powder 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 tablespoon tamarind Concentrate *See Notes 1/4 cup coconut paste optional *See Notes 4 cups water salt to taste 2 tablespoon cilantro/Coriander leaves to garnish… Continue reading Pressure Cooker Vegetable Sambar

South Indian Coconut Rice (Thengai Sadam)

1 cup uncooked rice (any kind, or 3 to 4 cups cooked rice) 1 to 1 1/2 cup coconut grated (fresh or frozen) (adjust to taste) 1/2 teaspoon salt (adjust to taste) 1 to 2 green chili (slit or chopped) 1 dried red chili (broken to 2 pieces) (optional) 2 tablespoons oil or ghee 1/2… Continue reading South Indian Coconut Rice (Thengai Sadam)

Gochujang-Glazed Eggplant With Fried Scallions

1 pound Asian eggplant (about 3 large; preferably Korean, or Chinese or Japanese), halved lengthwise and cut into 4- to 5-inch segments 1 teaspoon kosher salt 2 tablespoons gochujang 1 tablespoon soy sauce 2 packed teaspoons dark brown sugar 1 teaspoon toasted sesame oil 2 garlic cloves, finely grated 1/2 cup olive oil 4 scallions,… Continue reading Gochujang-Glazed Eggplant With Fried Scallions

Tomato-Butter Pasta

Kosher salt 1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine) 2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally 4 tablespoons cold unsalted butter 1 large garlic clove, peeled 1/4 teaspoon red-pepper flakes, plus more for serving Black pepper Torn basil leaves, for serving (optional)… Continue reading Tomato-Butter Pasta

Pressure Cooker Chickpea Coconut Curry

1/4 cup water or broth or use 1 tsp oil 1/2 onion chopped 4 garlic cloves finely chopped 1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit 1 tsp each ground cumin, , ground coriander 1 tsp turmeric 1/4 tsp each cinnamon , ground cardamom 1/3 tsp cayenne or… Continue reading Pressure Cooker Chickpea Coconut Curry

Nepali Aloo

3 medium potatoes chopped this dish is usually made with baby potatoes 3 serano peppers chillies sliced into thin long slices 2 inch ginger sliced into thin long slices 5 cloves garlic sliced into thin long slices 2 teaspoons vinegar or more for a more sour taste 1/2 teaspoon salt or to taste 1 cup… Continue reading Nepali Aloo

Patta Gobi Chile (Cabbage and Chickpeas)

1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon coriander powder 1/2 teaspoons turmeric powder pinch of asofetida 1 bay leaf 1 dried red chilli 2 teaspoons oil 1 serrano pepper chopped thinly 1 inch ginger chopped 2 cloves of garlic chopped 1 green cabbage chopped 16 oz can garbanzo beans strained 1/2 teaspoon… Continue reading Patta Gobi Chile (Cabbage and Chickpeas)

Adraki Gobi Aloo (Cauliflower and Potatoes with Ginger)

1/2 medium cauliflower 2+ cups 2 medium white potatoes chopped into small cubes 1 Serrano chili pepper or to taste 2 inch ginger chopped use less if you dont like ginger 1 garlic clove chopped 1/2 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric haldi pinch of asafetida hing salt to taste 1/2… Continue reading Adraki Gobi Aloo (Cauliflower and Potatoes with Ginger)

Imli Chile (Sweet and Sour Chickpeas with Tamarind)

15 oz can garbanzo beans/chickpeas drained and washed or 1 cup dry chickpeas washed and soaked overnight 2 teaspoons oil 1 small onion chopped 1/4 teaspoon asofetida (hing – omit to make gluten-free) 1 teaspoon ginger paste or a Tablespoon chopped ginger 2 teaspoon garlic paste or 2 Tablespoons chopped garlic 1/2 teaspoon red chili… Continue reading Imli Chile (Sweet and Sour Chickpeas with Tamarind)