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

Kachumber

The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Chinese-Style Edamame

1 pound fresh or frozen edamame (450g, in the husks) 3-4 cups water (enough to cover the edamame in the pot) 1-1 1/2 tablespoons salt (to taste) 3 star anise 1 tablespoon light soy sauce 1 teaspoon whole peppercorns 3 cloves garlic Prepare the edamame by trimming away both ends with kitchen shears or a… Continue reading Chinese-Style Edamame

Rainbow Noodle Salad with Ginger Soy Vinaigrette

For the dressing: 1/4 cup olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce 3 tablespoons rice vinegar 1 tablespoon minced ginger 1/2 cup coconut water (or coconut water/juice blend) 1 teaspoon crushed red pepper flakes 1 teaspoon salt (or to taste) For the salad: 8 oz. soba noodles (dried & uncooked) 1/4 red… Continue reading Rainbow Noodle Salad with Ginger Soy Vinaigrette

Eggplant “Unagi”

1 pound Japanese or Chinese eggplant (about 2-3 eggplants) 2-3 tablespoons vegetable oil 2 teaspoons light soy sauce 1 tablespoon mirin 2 tablespoons water 1/2 teaspoon dark soy sauce 1/2 teaspoon oyster sauce 1/2 teaspoon fish sauce 1/4 – 1/2 teaspoon sugar (to taste) 1 scallion (chopped) steamed rice (for serving) 1 teaspoon toasted sesame… Continue reading Eggplant “Unagi”

Indian Okra with Spicy Onions and Peppers

Indian Okra: 1 bunch okra (about 20-25 okras cut into 1/2 circles) 1 tsp cumin seeds 1/2 white onion- chopped in 1/2 squares 1 yellow/red/green bell pepper chopped into 1/2 squares 1 jalapeno (or to taste)- cut into half moons 1 clove garlic- chopped 1/2 tsp turmeric pinch cumin powder a little less than 1… Continue reading Indian Okra with Spicy Onions and Peppers

Sweet n’ Spicy Asian Eggplant Stir-Fry

3 Graffiti Eggplants – sliced in 1/4 inch circles 2 dried red chilies – broken up 3 cloves of garlic – minced 1 inch piece fresh ginger – peeled and minced 1 tbsp dry roasted unsalted peanuts 1/2 cup low sodium soy sauce 1 tsp toasted sesame oil 1 tbsp light agave 1-2 tsp white… Continue reading Sweet n’ Spicy Asian Eggplant Stir-Fry

Creamy Maharashtrian Chole

1 can chick peas (I use Goya) 1 medium sized onion- diced 1 beefsteak tomato- diced 1 tbsp black mustard seeds 1 tbsp garam masala 3 cloves garlic– crushed and minced 1/2-1 tbsp freshly grated ginger 1/4 cup sour cream 1 tbsp turmeric 1 tbsp chili powder (or to taste) couple tbsp water salt- to… Continue reading Creamy Maharashtrian Chole

Pressure Cooker Thai Green Vegetable Curry

1 tablespoon oil 2 to 4 tablespoons Thai green curry paste 1 can coconut milk 1 large yellow onion sliced 1 medium zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups 8 oz cremini mushrooms quartered, about 1.5 cups 1 1/2 cups thai eggplant cut into 1.5 inch cubes, graffiti or… Continue reading Pressure Cooker Thai Green Vegetable Curry

Pressure Cooker Thai Vegetable Massaman Curry

1 tablespoon oil 4 oz massaman curry paste 1 can unsweetened coconut milk full fat 1 medium yellow onion sliced 1 medium potato red or russet variety peeled and cut into 1 to 1.5-inch cubes 1 medium sweet potato peeled and cut into 1 to 1.5-inch cubes 20 cashews raw and unsalted optional 1 teaspoon… Continue reading Pressure Cooker Thai Vegetable Massaman Curry

Thai Vegetable Panang Curry

2 tablespoons oil 2 garlic cloves minced 1 medium yellow onion sliced 1 medium red pepper cut into 2-inch slices 1 medium orange pepper cut into 2-inch slices 4 oz panang curry paste ** 1 can coconut milk full fat 14 oz extra firm tofu cubed and baked or stir fried 1 teaspoon kosher salt… Continue reading Thai Vegetable Panang Curry

Pressure Cooker Bisi Bele Bhath

1 cup rice 3/4 cup toor daal yellow pigeon peas 1 cup cauliflower florets cut into 1 inch florets 1 red potato cubed 1/2 inch 10 pieces drumsticks optional 1/2 cup green beans cut into 1 inch pieces 2 carrots peeled and sliced 1/2 green pepper cut into ½ inch pieces 10 curry leaves optional… Continue reading Pressure Cooker Bisi Bele Bhath

Pressure Cooker Aloo Rasedar

3 medium russet potatoes scrubbed and washed (1.2 lbs) 1 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds optional 1/4 teaspoon fenugreek seeds 1/8 teaspoon hing optional 1 tablespoon ginger paste 1 teaspoon minced green chili optional 2 medium tomatoes finely diced ** 1/4 teaspoon ground turmeric 2 teaspoons kashmiri red chili powder… Continue reading Pressure Cooker Aloo Rasedar

Pressure Cooker Dum Aloo

10 baby potatoes peeled and cored from the top (save the carved out potato pieces) 2 tablespoons ghee 1 large yellow onion finely diced 2 teaspoons ginger grated 2 teaspoons garlic grated 2 tomatoes pureed 1/2 teaspoon ground turmeric 1 tablespoon Kashmiri red chili powder or any other mild red chili powder 1/2 teaspoon garam… Continue reading Pressure Cooker Dum Aloo

Pressure Cooker Aloo Gobi

1 tablespoon cooking oil 1/2 teaspoon cumin seeds 1 medium onion thinly sliced 1 teaspoons ginger paste 2 teaspoons garlic minced 2 plum tomatoes diced 1/4 teaspoon ground turmeric 1 tablespoon kashmiri red chili powder Less if using a spicier chili powder 2 teaspoons coriander powder 1 teaspoon cumin powder 1 1/2 teaspoon garam masala… Continue reading Pressure Cooker Aloo Gobi

Sweet and Savory Skillet-Steamed Eggplant

3 tablespoons oyster sauce OR soy sauce 1 tablespoon white sugar 1 Fresno or jalapeño chili, stemmed and sliced into thin rings OR 1 large garlic clove, thinly sliced OR both Ground black pepper 3 tablespoon neutral oil 1 1/2 pounds Chinese OR globe eggplants, cut into 1-inch chunks 2 scallions, thinly sliced on the… Continue reading Sweet and Savory Skillet-Steamed Eggplant

Bhindi (or any other vegetable) Masala

This calls for okra, but you can use the same masala to dress sautéed spring vegetables like asparagus and peas, or to brighten up frozen vegetables like shelled edamame, cut butternut squash, cauliflower florets or corn. 3 tablespoons ghee or neutral oil 1 pound okra, fresh or frozen (no need to thaw), stemmed and chopped… Continue reading Bhindi (or any other vegetable) Masala

Sesame Chile Noodles

6 ounces long dried noodles, preferably curly or ruffled, such as Shangxi planed noodles, mafaldine or long fusilli 2 tablespoons low-sodium soy sauce 2 tablespoons Chinese sesame paste (may substitute tahini) 1 1/2 tablespoons store-bought or homemade chile oil, preferably with chile flakes included, such as Chinese chili crisp 1 tablespoon toasted sesame oil 2… Continue reading Sesame Chile Noodles

Cold Buckwheat Soba Salad

7 oz dried soba noodles (buckwheat noodles) (2-3 bundles) 2 green onions/scallions 1 bunch cilantro (coriander) (0.7 oz, 20 g) 1 Tbsp toasted white sesame seeds For Dressing: 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) 3 Tbsp roasted sesame oil ½ tsp crushed red peppers (red pepper flakes) 3 Tbsp honey (use maple… Continue reading Cold Buckwheat Soba Salad