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

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

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

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

Butter Cauliflower

1 cup basmati rice 3 tablespoons unsalted butter 3 cloves garlic, minced 1/2 medium sweet onion, diced 1 tablespoon freshly grated ginger 2 teaspoons garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 cup tomato paste 1 15-ounce can tomato sauce 2 cups vegetable stock Kosher salt and freshly ground black pepper, to… Continue reading Butter Cauliflower

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

Basic Vegetable Soup with Ginger and Chilies

In a big stock pot: Heat up some coconut oil, canola, or peanut oil till it shimmers Throw in a couple cups of chopped onion, a quarter cup of chopped garlic, about a half cup of thick slices of fresh ginger, and one or two chopped serrano chilis. Once they have sweated down, pour in… Continue reading Basic Vegetable Soup with Ginger and Chilies

Broccoli Cheese Soup

Ingredients Save Recipe 1 1/2 pounds (700g) broccoli 2 tablespoons (30ml) vegetable oil Kosher salt and freshly ground black pepper 3 tablespoons (45g) unsalted butter 1 medium onion, sliced (about 6 ounces; 170g) 1 medium carrot, peeled and finely diced (about 4 ounces; 120g) 3 medium cloves garlic, thinly sliced 2 cups (475ml) water, or… Continue reading Broccoli Cheese Soup

Amti

Ingredients 1 cup Arhar dal (Split Toor Dal) 1/2 teaspoon Turmeric powder (Haldi) 3/4 cup Water 2 teaspoon Maharashtrian Goda Masala 20 grams Tamarind , in 2 tablespoon of water 1/2 teaspoon Jaggery Salt , to taste Coriander (Dhania) Leaves , for garnish For tempering 1 teaspoon Oil 1 teaspoon Ghee 1 teaspoon Mustard seeds… Continue reading Amti

Kachumber Salad with Cucumber, Onion & Tomatoes

3 Cucumber, peeled and chopped 1 Onion, finely chopped 1 Green Chilli, finely chopped 2 Tomatoes, chopped 1 Carrot (Gajjar), peeled and chopped 1/4 cup Fresh Pomegranate Fruit Kernels Salt, to taste Black pepper powder, black pepper powder (as required) 1 teaspoon Cumin powder (Jeera), (roasted) 1-1/2 teaspoon Lemon juice Coriander (Dhania) Leaves, few sprigs,… Continue reading Kachumber Salad with Cucumber, Onion & Tomatoes

Maharashtrian Carrot Salad (Gajarachi Koshimbir)

3 Carrots (Gajjar), peeled and chopped into cubes 1 tablespoon Lemon juice 2 tablespoon Fresh coconut, grated Salt, to taste 2 sprig Coriander (Dhania) Leaves, chopped To temper: 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 pinch Asafoetida (hing) 1/2 teaspoon Oil In a sauce pan combine the carrots along with 1/2 a cup of water… Continue reading Maharashtrian Carrot Salad (Gajarachi Koshimbir)

Maharashtrian Cucumber Salad (Khamang Kakdi)

2 Cucumber, peeled and chopped 1/2 cup Fresh coconut, grated Coriander (Dhania) Leaves, as required, chopped 3 tablespoons Roasted Peanuts (Moongphali), skin removed 3 tablespoons Curd (Dahi / Yogurt) Salt, to taste For tempering: 1/4 teaspoon Oil, as required 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 1 Green Chilli, finely chopped 1… Continue reading Maharashtrian Cucumber Salad (Khamang Kakdi)

Maharashtrian Cucumber Salad (Kakdi Chi Koshimbir)

1 Cucumber, peeled and cubed 2 tablespoons Coriander (Dhania) Leaves, finely chopped 1 Green Chilli, finely chopped 2 tablespoons Fresh coconut, grated 2 tablespoons Roasted Peanuts (Moongphali), roughly crushed in a mortar and pestle 1/2 teaspoon Sugar 2 teaspoons Lemon juice Salt, to taste Ingredients for the tempering: 1 teaspoon Ghee 1/2 teaspoon Mustard seeds… Continue reading Maharashtrian Cucumber Salad (Kakdi Chi Koshimbir)

Cucumber Kosambari (Hesaru Bele Southekayi Kosambari)

2 Cucumbers, finely chopped 1/2 cup Yellow Moong Dal (Split), soaked for 4 hours 1 Lemon, juiced 1/4 cup Fresh coconut, grated Coriander (Dhania) Leaves, handful, finely chopped Salt, to taste For tempering 1 teaspoon Coconut Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Asafoetida (hing) 2 Green Chillies, finely chopped 1 sprig Curry… Continue reading Cucumber Kosambari (Hesaru Bele Southekayi Kosambari)

Cucumber, Red Radish, Tomatoes & Onion Salad

2 Tomatoes, diced 1 Cucumber, peeled and diced 1 Red Radish, diced 1 Onion, thinly sliced 2 Green Chillies, finely chopped Salt and Pepper, to taste Lemon juice, from one lemon 1 sprig Coriander (Dhania) Leaves, finely chopped In a large mixing bowl, add all the vegetables- cucumber, radish, tomatoes, onions, and add salt, pepper,… Continue reading Cucumber, Red Radish, Tomatoes & Onion Salad