Kimchi Hotdog Strata with Chives Sesame Salsa

I’m here to convince you that Strata isn’t only for the Christmas Brunch but rather anytime you are confused about “what to bring to a potluck” or when you are thinking “how to ensure maximum fun and minimum cooking during holiday season”. It’s a one pot dish that has carbs, cheese and oven does all the cooking - ticks all the boxes for a crowd-pleaser! If you haven’t watched the famous Sarah Jessica Parker STRATA scene from the movie “The Family Stone” and still wondering what is this strata and what’s with the Christmas Brunch connection?? - it’s a savory take on classic Bread Pudding or a massive baked French Toast for a group. But as always here’s my unique take with an additional step of caramelizing veggies, including punchy Korean condiments such as Gochujang and Kimchi and using French Brioche Hotdog Buns. Whether it’s the Thanksgiving, Christmas or just a Family Dinner, I urge you to give this indulgent dish a go and win brownie points from all the guests (including kids - that’s right I have served this as is to 6-9 yr olds and they loved it).

*Feel free to use a combination of Gruyère and Cheddar instead of one variety; but DO NOT skip the additional brown sugar on top and the accompanying salsa!

Ingredients (serves 6)
455g Brioche Hot Dog Buns (I use the ones from Trader Joe’s)
2 tbsp Salted Butter, melted
60g Vegan Kimchi, roughly chopped (I use the one from H-Mart Kimchi Aisle)
1.5 tbsp Sesame oil (feel free to totally swap out for a neutral oil)
2 Medium Carrots, shredded (roughly 230-240g)
1 large Shallot, sliced

Custard
5 large eggs (about 250-260g)
4 tbsp chopped chives (I prefer Garlic Chives or Chinese Chives but Onion Ones are fine too)
2 tbsp Gochujang Paste (medium heat)
1 tbsp Chili Oil (Lao Gan Ma brand is always a good choice)
4 tbsp Kimchi Juice
1 tbsp Granulated Sugar
1 tsp Salt
473 ml Half & Half
200g Gruyère, Grated (substitute with Cheddar)
Topping
75g Gruyère, Grated (substitute with Cheddar)
2 tbsp Demerara Sugar (otherwise known as Raw Sugar)

Salsa
3 tbsp Chives, finely chopped
2 tbsp Dark Soy (sub Tamari)
1 tsp Rice Wine Vinegar
1.5 tsp Gochugaru
2 tsp Toasted Sesame Oil (I prefer the Korean variety found in H-Mart)
1/2 tsp Maple Syrup

1 tbsp melted butter to grease the pan

Directions
💥 Pre-heat oven to 350F. Brush hot dog buns with butter, arrange on a baking sheet & bake for 7-8 mins or until golden & well toasted. Keep them aside

💥 Fry shallot and carrots in sesame oil for 12-15 mins or until soft and caramelized. Combine it with kimchi, keep it aside

💥 Whisk all custard ingredients until frothy and well combined. Grease a 3-4 qt casserole dish with butter. Now fill each toasted bun with the kimchi carrot filling, arrange upright (cut side facing up, refer to the image gallery above) in a single layer and pour the custard. Then weigh down with a heavier dish and let soak for 2-3 hrs (feel free to refrigerate at this stage, no longer than 4 hrs though). Pre-heat oven to 400F

💥 Sprinkle Gruyère and Demerara sugar on top. Bake for 20 mins then increase the oven temp to 425F & bake for 15-16 mins or until deeply golden. While the pudding is cooling, whisk all salsa ingredients & keep it ready. Once ready to serve spoon the salsa on top and dig in!

Numbing Char-siuIsh Eggplants

This has been the MOST popular recipe on my Instagram feed - more than 100 saves of the post from 2021 and tested by many of my followers and connections. It still blows my mind! Originally developed with Trumpet Mushrooms to create a deeply flavorful vegan Chinese BBQ style dish at home, in later iterations I realized Eggplants are better suited to absorb that umami bomb marinade and transform magically when roasted or deep fried.

This has converted many eggplant haters and believe it or not when I served it at a dinner party to all my meat loving friends, they couldn’t tell it’s vegan?! So this LNY , I present you an easy side that might change your perspective about eggplants.

Ingredients (serves 4 as side)

1 lb Eggplants, cut into large 2-3” chunks (preferably Chinese or Japanese variety - easily found in produce section of Asian specialty markets)

Marinade

3 tbsp Hoisin Sauce (substitute with Oyster Sauce if you’re are not Vegan/Vegetarian or you have it on hand)

4 tbsp Dark Soy Sauce (substitute with Tamari or Coco Aminos to suit your dietary restrictions. You can use Light Soy Sauce as well , just increase it to 5 tbsp)

2 tsp Rice Wine Vinegar (substitute with white vinegar you have on hand, but do try to scout rice vinegar - it’s pretty great and versatile)

1.5 tsp Pomegranate Molasses (substitute with 1 tsp Maple Syrup and increase the rice wine vinegar to 3 tsp)

1.5 tsp Maple Syrup (extra 1 tbsp for glaze)

5-7g Fresh Ginger, peeled and grated

6-7 Garlic Cloves, minced

1 tsp Chinese Five Spice Powder

1-1.5 tsp ground Sichuan peppercorns (preferably green variety but the red ones are fantastic too)

1 tsp Gochugaru (substitute with red pepper flakes of your choice)

1-2 Star Anise, whole

Neutral Oil for cooking

Garnish

2 tbsp finely chopped Chives

2 tsp toasted Sesame Seeds

1/2 tsp Gochugaru (substitute with red pepper flakes of your choice)

Directions

🍆Salt eggplant chunks and let it sit on a colander for 20-25 mins (skip this if using Japanese/Chinese Eggplants). Meanwhile, whisk all marinade ingredients until smooth (don’t worry about the whole star anise , it’s for the most amazing aroma)

🍆Transfer drained eggplant chunks and marinade into a large ziplock bag. Make sure it’s sealed properly, shake well until eggplants look well coated. Let them marinate for at least 4 hrs or upto overnight. Soak up all the deliciousness!!

🍆 Fish out eggplant cubes and transfer marinade (alongwith the whole star anise) to a saucepan. At this stage, you can either bake or deep-fry the marinated eggplants - 

Baking: pre-heat oven to 425F, toss marinated eggplants in 2.5 tbsp Neutral Oil. Bake on a parchment lined sheet for 25 mins or until the outside is golden crisp and inside is soft. I recommend dividing into large sheets to avoid crowding in the oven

Deep fry: heat 200ml neutral oil. Once shimmering, fry eggplants for about 7-8 mins in three batches

🍆 Make glaze: add 1 tbsp maple syrup and about 1/4 cup (40ml) water into the saucepan with reserved marinade. Give it a good mix and cook on medium heat for 10-12 mins or until syrupy consistency

🍆Toss fried/baked eggplants in the sticky glaze so that everything is well coated. Transfer sticky golden eggplants to a serving platter and garnish. Chives and chile pepper. Enjoy!

Black Sesame Holiday Star Bread with Citrus Glaze

A fluffy tear and share bread with hot chocolate for breakfast is a special memory during Christmas holidays and I wanted to create something that would capture the spirit of Christmas along with my love for bread and that memory! A two-tone milk bread dough perfumed with cardamom and citrus zest. Filled with the sesame crunch butter and finished with a sweet aromatic glaze. It’s soft, nutty, aromatic, tangy and quite special…

I created this recipe for Rooted Fare ‘s Holiday Bakes contest however due to my nut allergy I couldn’t taste it, so obviously I made a simple sweetened sesame paste version and loved the contrast of slight bitterness from black sesame with the floral tang from both cardamom and the glaze. Making it again tomorrow!

*Note: you can totally skip the food coloring and make it as is and use a beaten large egg for the shine.

Prep time: 25-30 mins
Proving time: approximately 75 mins 1st proof and 35 mins second proof
Bake time: 16-20 mins
Serves: 6-8

Ingredients
Dough
200g Bread Flour (I used King Arthur Brand)
40g Cake Flour (substitute with Plain Flour)
45g Instant Mashed Potato Flakes (I use the generic Idahoan Brand)
3g Fine Sea Salt
29g Milk Powder / Dried Milk
2 tsp Ground Cardamom
1/2 tbsp Meyer Lemon Zest (substitute with any citrus)
8g Instant Yeast
28g Granulated Sugar
205g Lukewarm Water
55g Salted Butter, softened
Tubes of Red & Green Gel Food Colors (either Wilton or Betty Crocker brand is fine)

*Note: don’t recommend using natural or artificial powdered food colors as they make the bread dry and the post bake color won’t be quite vibrant

Filling
120g Black Sesame Crunch Butter (Rooted Fare)
for a nut free alternative :
150g Toasted Black Sesame Seeds
2 tbsp Floral Honey or Agave Syrup
2 tbsp Salted Butter

For shine
2 tbsp Heavy Whipping Cream
2 tsp Maple Syrup

Citrus Glaze
1/2 tbsp Meyer Lemon Zest (substitute with any citrus)
1/2 tbsp Orange Juice + 1/2 tbsp Meyer Lemon Juice (substitute with any citrus)
110g powdered sugar

Directions

🌟 Make sesame paste: If going for the nut-free version then, using a food processor grind the toasted sesame seeds until they release oil and start forming into a coarse paste (about 5-6 mins in short bursts to avoid over heating). Then stir in honey and butter and run the processor for 1-2 mins until a smooth spreadable paste is achieved. Keep it refrigerated until 15 mins before spreading and assembling the loaf.

🌟 Make the dough: If kneading by hand, combine all dough ingredients except food colors. Knead until a smooth-soft dough is formed, shouldn’t be sticky! If using stand mixer, then combine all dough ingredients except butter. Using dough hook attachment, knead on medium speed for 7-8 mins. Now gradually add butter bit by bit while the mixer is running. Continue kneading for about 15 mins until it’s turned into a smooth ball of dough.

Now, divide the dough equally into 2 portions (by weight), add several drops (adjust the quantity based on your brand) of red gel color to one and green to other. Knead the colors into each piece of dough until fully incorporated. Adjust the quantity of colors based on your desired shade of red and green. Transfer each dough into separate bowls, cover and let them rise until roughly doubled in size (about 75-90 mins).

🌟 Shaping: Divide each risen dough into 2 equal portions (2 red and 2 green). Roll each into balls, cover and let it rest for 10 mins. On a lightly oiled surface, roll out one red ball into a 25cm circle.  Transfer it onto a parchment lined baking sheet. Transfer 40g sesame crunch butter or the sesame paste (from Step 1) and evenly spread filling leaving at least 0.5cm border. Now roll out the second red ball into same size & place it on top of filling covered disc. Repeat the layering process with filling and green dough discs - leaving the top green disc bare (*note: 40g filling in each layer)

🌟Shaping contd.: Place a 7.5cm circular guide (I use a cookie cutter) in the center and using a sharp knife or pizza cutter cut 16 equal strips through all layers. Pick up 2 adjacent strips and twist them away from each other 3 times then pinch the ends to form a pointy end. Repeat this for remaining strips so that you have an 8-point Star. Cover and let it rise until puffy, about 35-40 mins.

🌟 Baking: Pre-heat oven to 415F (or 205C) and whisk heavy cream and maple syrup until homogeneous. Brush the puffy loaf with the heavy-cream maple syrup mixture. Bake for 16-20 mins or until the center records 200F temp. Meanwhile, whisk the glaze ingredients and keep it aside.

🌟 Finishing: Transfer the loaf to a cooling rack & let it cool for few mins before brushing it with the citrus glaze. Let the glaze set for 15 mins before tearing and sharing! Highly recommend some good Oolong Tea to go with it

Noodle Soup of my dreams

It’s that time of the year. Chilly weather calls for heartwarming comforting meals. Soups, stews and several beige foods rule the roost of this genre. In my sincere attempt to liven up the dreary 4pm sunset Chicago winters I got into experimenting with lots of colorful toppings on a light flavorful broth. While doing that, I went down a rabbit hole of perfecting a vegetarian pho base which honestly was hard to find here in Chicago (so far I like Pho 888 in the Argyle area the most, if you are visiting then make sure to check them out. Their tofu banh mi is pretty rad IMO). I wouldn’t say I have succeeded but if I have to pick Noodle Soup of dreams then this it!!!!

Thick Rice Udon is served in a smoky spicy broth where charred alliums and toasted dry spices form the base and shiitake mushrooms add the Umami kick. Finished with fresh herbs, fried shimeji mushrooms, chiles, pickled cucumbers, lime and a dash of fiery (homemade) chili sauce.The broth is the real star here so feel free to switch up toppings and try with different noodles …but highly recommend try my way at least once.

Incredibly grateful to many many of my Instagram followers and friends for taking out time to test and share feedback in perfecting it! You all are the reason I’m still going…

Ingredients (serves 2 as Main)

For Charred base

1 medium Red Onion, quartered

10g Ginger, roughly cut in chunks

2 Scallion Whites, roughly cut in chunks

1 tbsp Dark Soy (1.5 tbsp if using Light Soy)

1 tsp Brown Sugar

2 tsp Neutral Oil

For spice mix

1 tbsp Coriander Seeds

1/2 stick of Cinnamon

1 Star Anise

4 Cloves

2 Black Cardamom Pods

1 tsp hot Red Pepper Flakes

1 tbsp Neutral Oil

3 Garlic Cloves, crushed

1 tbsp Dark Brown Sugar

5 lime leaves (substitute with 1 tbsp lime zest)

15g Dried Shiitake Mushrooms soaked in 250ml boiling water (reserve this please) for 20 mins then thinly sliced

600ml Vegetable Stock or Water - if not committed to keeping it vegan then feel free to use Chicken stock

2 tsp Mushroom/Chicken Bouillon (optional)

2 tbsp Dark Soy Sauce

1 tbsp Light Soy Sauce ( increase to 3.5 tbsp if not using dark soy)

420g cooked noodles of your choice, preferably thick rice noodles but regular Udon or Instant Ramen Noodles are fine too

Topping (all optional but highly recommended)

Reserved scallion greens, thinly sliced

7g Thai Basil, torn (substitute with a mix of cilantro and Italian sweet basil)

1/2 Chile (either Jalapeño or Fresno), thinly sliced

1 small Breakfast Radish thinly sliced into rounds and 1 Persian Cucumber sliced into matchsticks and pickled in 2 tbsp lime juice

Fried Shimeji Mushrooms, handful (optional)

Lime Wedges (an absolute must!)

Directions

🍜Turn the oven Broiler on HIGH. Toss all charred base ingredients in a small baking pan (should be snug). Put the pan under broiler for 10mins or until well charred. Once cool enough to handle finely chop everything and keep it aside. Reserve any leftover soy reduction

🍜Combine spice mix ingredients in a small pan, toast on medium flame for 2 mins or until very aromatic. Then using spice grinder / mortar pestle, whiz these toasted spices into fine powder

🍜In a deep bottom pan heat up oil,  then add chopped charred base ingredients. Sauté for 2 mins then add garlic and fry for a minute. Add ground spice mix and fry everything for 3-4 mins on medium flame

🍜Add sugar and fry for 2 more minutes. Add any leftover soy reduction from step-1, then add lime leaves (if using; don’t add zest at this point), both dark and light soy sauces. Cook for 1 min

🍜Now add mushrooms with soaking liquid, followed by stock. Bring it to boil then reduce the flame to let it simmer for about 18-20 mins

🍜Divide cooked noodles into two bowls. STRAIN and ladle broth into noodle bowls. Now finish with all toppings, add lime zest (if using), finish with a hearty squeeze of lime and slurp right away!

Fall Shakshouka

After Green, White & Red…. Here I am with a seasonal twist on my brunch staple Shakshouka - Poached Eggs on a Coconutty Orange and Butternut Squash Sauce with Sambal Vinaigrette and a delectable Curry Leaf Oil.

Half moon autumnal squash slices are braised in spices and orange juice until soft then thickened with coconut cream to form the base. Poached eggs are nestled in that rich aromatic sauce. Finished with a Sambal paste infused zingy vinaigrette for the acidity kick and Curry Leaf Mustard infused oil for the pizzazz. Tested and raved by many of my Instagram followers and friends, this one will soon become your fall favorite 🧡

Ingredients (serves 3-4 as Main)

Sauce

2.5 tbsp Coconut Oil (substitute with Olive Oil)

1 lb Butternut Squash, thinly sliced as half moons

1 Jalapeño, de-seeded and thinly sliced

4 scallions, julienned; whites and greens separated

3 garlic, finally chopped

1.5 tsp ground Cumin

1/2 tsp ground Cayenne 

1/2 tsp ground Turmeric

1 tsp Salt

1 tbsp Tomato Paste

150ml Fresh Orange Juice (increase the quantity if looking for a looser consistency)

75ml Coconut Cream (NOT coconut milk)

Sambal Vinaigrette

2 tbsp Fresh Orange Juice

1 tbsp Lime Juice

1/2 tbsp Lime Zest

1 tbsp Sambal Oelek (substitute with sriracha or your favorite hot sauce, but it won’t be the same)

1 tbsp Olive Oil

Curry Leaf Oil

1/2 tbsp Olive Oil

1 tsp Mustard Seeds (substitute with caraway or cumin seeds)

8-10 Curry Leaves (substitute with Basil)

4-5 eggs

*Fried Shallots (optional)

Directions

💥Whisk all vinaigrette ingredients until well emulsified. Keep it aside

💥Heat up coconut oil in a large skillet (I have cast iron here but nonstick or stainless steel are fine too); add jalapeño, scallion whites and garlic. Fry for 1 min, then add Butternut Squash, salt and spices. Stir everything until really so that the squashes look well coated. Continue frying on a medium flame for 15-16 mins or until it starts caramelizing and sticking to the pan

💥Now add tomato paste and cook for a minute. Then add half quantity of Orange Juice (to deglaze the pan) and continue cooking for 5 mins. Add coconut cream and give it a good mix. Tip remaining orange juice while stirring everything so that the base sauce looks relatively homogeneous. Add more juice at this stage for a looser consistency. Cook for 2 mins, then make 4-5 indentations in the Sauce

💥Crack Eggs into each cavity and generously mix the whites into sauce (use a fork to do that). Let them cook uncovered until whites are set (about 9 mins). Meanwhile, combine all curry leaf oil ingredients in a small pan.  On medium flame fry for 1 min to 90 seconds (until it starts sputtering)

💥Once the eggs are done - Drizzle curry leaf oil and scatter reserved scallion greens on top. Divide into serving bowls, spoon some vinaigrette on top and serve alongwith Flatbreads (Scallion Pancakes are my favorite with this) or Rice. Enjoy!

Clara’s Courgette Oven Fries

A very very special recipe to commemorate my bucket loads of gratitude, love and respect for Clara Loizzo - a professional educator based in Nice 🇫🇷 who has been enthusiastically cooking most of my recipes for past two years - translating my recipes to French, printing those out to refer while cooking, hunting down specialty ingredients to try out my whimsical creations and sending me sweet note of appreciation after trying out the dish. Isn’t she the best?!

On several occasions, I would post a recipe feeling proud of creating something special and secretly wishing at least one person should make it to know what I mean - and that one person has always been Clara ♥️

Last summer, to honor her birthday and her love for Courgettes and Cumin … I created these Masa Harina Crusted Zucchini Fries baked in oven and spiked with toasted Cumin seeds and Chaat Masala. We usually have it with curry ketchup but any hot sauce or Garlic Aioli will be awesome!

Ingredients (serves 2-4 as side)

620g Courgette / Zucchini, cut into thick batons about 1/2” thick and 2-2.5” long

3 tbsp Chickpea Flour (substitute with regular White Rice Flour)

2 tbsp Masa Harina (substitute with Cornmeal)

1 tbsp Cornstarch or Cornflour

3/4 tsp Ground Turmeric

3/4-1 tsp Chaat Masala

2 tsp Toasted cumin Seeds, lightly crushed

1 tsp Kashmiri Chili Powder 

Pinch of salt

96ml Neutral Oil (little more than 6 tbsp)

Lemon and chopped fresh herbs such as cilantro / parsley / basil for serving

Directions

💥Pre-heat oven to 425F (230C) and line 2 baking sheets with parchment. In a large bowl, combine courgette / zucchini batons with everything. Toss until all the batons are well coated

💥Transfer the coated batons onto the prepared baking sheets (skin side down). Make sure not to crowd

💥Bake for 35-38 mins or until outside looks deeply golden and crisp. Transfer into a lipped platter, finish it with generous squeeze of lemon and some sprinkling of fresh herbs of your choice. Enjoy with some nice crisp white or Rosé

Very Green Summertime Pasta

Over the years, if there’s one thing, I sincerely feel like overpaying for in a restaurant is Pasta! I have nothing against all the restaurants serving pasta, but I firmly believe that with good quality ingredients, it’s so much easier and satisfying to whip up a bowl of phenomenal pasta in your home kitchen that most definitely costs less than $20!

Scout for good handmade or fresh pasta in specialty stores (I am a big proponent of making pasta from scratch, but that pitch is for some other day), pickup couple seasonal produce, good olive oil and top quality cheese (entirely optional) - that’s about it! There are enough resources and guides online for perfecting the sauces (even the finicky infamous ones - cacio e pepe and carbonara) - so here I’m urging you to take matter in your own hands, trust yourself and stop paying exorbitant amount of money on pasta.

Now coming to this dish, although I prefer using this lovely pasta called Mafalda Corta - thin lasagna ribbons with ruffled edges but any short pasta with ridges like Rigatoni, Cavatappi, Cascatelli or even Farafalle would be fine. If possible do get the Mafalda though! Slathered in a creamy green sauce and finished with blanched seasonal asparagus and green peas - this sprightly little bowl will brighten your day.

Ingredients (serves 2)

240g Mafalda Corta ( I like this one)

315g Asparagus, woody ends removed and cut into 1.5-2” pieces

150g Frozen Green Peas (not thawed)

1.5 tbsp Olive Oil

4 Scallions, thinly sliced

1 Garlic, crushed

3 tbsp Pesto (either homemade or store-bought), here I have used my homemade Green Garlic Pesto but you can use any green sauce such as Zhoug, Salsa Verde or Chimichurri

110g Heavy Whipping Cream or Plant Based Double Cream

1/2 tsp Salt (more for blanching vegetables and cooking pasta)

4 tbsp Grated Pecorino or Vegan Parmesan

5g Fresh Mint Leaves (substitute with Sweet Basil if you don’t like Mint), shredded

Zest and Juice of 1 Small Lime to finish

1 tsp Aleppo Chile Pepper Flakes or your favorite Pepper Flakes

Directions

1. In a large bowl, prepare an ice bath - fill a large mixing bowl with lots of ice and keep it aside. Now, fill a deep bottomed pan with water (plenty!), add 2 tsp salt and bring it to boil. Once boiling, add asparagus and set a timer for 4 mins. After 2 mins add frozen peas into it. Once the timer is up, immediately transfer the asparagus and peas into the prepared ice-bath while reserving the hot water

2. Transfer back the hot salted water into the same deep bottomed pan and bring it back to boil. Add pasta into boiling water and cook for however long mentioned on the package. Reserve 3 tbsp starchy pasta water

3. Meanwhile, add oil, scallions, 2g mint leaves and garlic into a skillet and cook on low flame for 3-4 mins or until fragrant. Add salt, cream and reserved pasta water; increase the heat to medium high while swirling the skillet - this swirling helps in emulsifying the cream with starch to build the sauce (you can use a silicone whisk to do the same too). Once the sauce starts to form, add pesto and swirl for a minute to combine then add cooked pasta into the skillet and toss really well for a minute or two. Turn-off the heat and add pecorino, green peas and asparagus

4. Mix everything, finish with remaining mint, zest and juice of a lime. Divide into serving bowls, dust with aleppo flakes. Enjoy with a glass of crisp white wine or bitters and soda!

Quinoa CCC Cookies

This summer, I spent couple weeks with my parents in India and fortunately I celebrated Mother’s Day in-person after almost 12 years. Since I was around, I asked my Mum for any special requests and she immediately gave me a brief (pretty sure she has been thinking about this since I informed her my travel schedule) jotted down on a sticky note - create a sweet treat using Quinoa, Whole Wheat Flour, Jaggery and Chocolate. Phew! Someone has been watching Masterchef Mystery Box Challenges…

Based on the brief and incorporating my favorite coffee and cardamom flavor combo - I made these indulgent cookies that are hard to eat just one. The pops of quinoa, the aroma from cardamom and the melty chocolate and caramel bits make these delightful accompaniment with morning coffee… although I have seen my partner sneak a few while working late night! By using vegan butter and chocolate, you can totally keep it vegan and by using your go-to gluten free flour blend you can make it GF too!

*Note: CCC here stands for - Coffee, Caramel and Cardamom

Ingredients (about 25-26 medium or 17-18 large cookies)

Dry Ingredients
230g Whole Wheat Flour (spelt flour will be great too)
1.5 tsp Himalayan Pink Salt (or fine sea salt)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Ground Cardamom

Wet Ingredients
115g Unsalted Butter, softened at room temperature (substitute with Vegan Butter)
95g Coconut Sugar or Light Brown Sugar (subsitute with 80g Jaggery and increase Caster Sugar by 15g)
50g Caster Sugar or Powdered Sugar (alternatively pulse granulated sugar in food processor for 30-60 seconds)
2 tbsp Flaxmeal (ground flaxseed) whisked with 5 tbsp Tepid Water and rested for 15-20 mins
2 tbsp Instant Coffee Powder/Granules
2 tsp Vanilla Bean Paste or Extract

Filling
175g Cooked Quinoa, at room temperature
75g Sea Salt Caramel Chips (substitute with White Chocolate Chips)
130g 60% Dark Chocolate Chips or Bittersweet Chocolate Chips

Directions
🍪 Whisk all dry ingredients in a medium bowl. In a large bowl, using electric whisk cream butter and both sugars until pale and a bit fluffy. Add coffee, vanilla and continue whisking until combined and fluffier - about 2 more minutes

🍪 Add half quantity of flax meal mixture and continue whisking until it’s combined and starts to look glossy and a bit voluminous. Add remaining mixture and whisk until everything is well combined. Now gradually sift and fold in half quantity of dry ingredients into the large bowl until no floury spots remain. Fold in remaining dry ingredients gently until a homogeneous dough is formed

🍪 Transfer all filling ingredients straight into the large bowl, gently fold and mix everything to form the cookie dough. Refrigerate for 30-40 mins and begin pre-heating oven to 195C/375F during that time. Line a large cookie sheet with parchment / oven safe silicone mat

🍪 Once chilled, using a medium or large size ice cream scoop portion out cookie dough on the lined sheet. Make sure to keep them at least 1/2” apart (optional - using wet hands feel free to smooth out the tops). Bake for 15-16 mins, transfer onto a cooling rack and devour in 3-4 mins while it’s still a bit warm. Store in an air-tight container at room temperature for upto a week. Or else refrigerate upto a month - just bake at 375F (straight from the fridge) for 5-7 mins before consuming.

Remy's Ratatouille- My Way

Back in 2019 summer, after watching “Ratatouille” gazillionth time, I made my first ratatouille and I remember vividly when my husband took that first bite of confit summer squashes wrapped in peppery sweet tomato sauce and gasped “This is ridiculous! I think this is your calling, everyone needs to eat this”. It was hard to believe him as it’s such a humble dish. The recipe has evolved a wee-bit since then but the reaction I receive (now my friends too) is exactly the same and believe it or not it still continues to be the most requested dish by my husband…

With a bit of planning, its a perfect make ahead dish for a summer dinner party. Make the sauce the night before, arrange the vegetables on top, cover and keep it in the fridge until an hour before your guests are due. Bake and serve right away with some good sourdough or baguettes! Double the recipe to make it in a large 13’ x 9’’ roasting pan / casserole dish. Don’t stress too much about the arrangement or pattern to be perfect, with such vibrant colors and flavors it will be stunning.

*Note: in the second image I have a dinner party spread inspiration with the radicchio and apple salad, seared asparagus with lemon and parmesan, marinated olives and goat’s cheese and pinot grigio sauteed wild mushrooms.

Ingredients (serves 4)
2 Medium Zucchinis, thinly sliced (approximately 1/8” thick)
1 Medium Yellow Summer Squash, thinly sliced (approximately 1/8” thick)
4 Vine or Roma Tomatoes, preferably equal sized and thinly sliced (approximately 1/8” thick)
1/2 tsp Fine Sea Salt
1-2 tsp Extra Virgin Olive Oil

Sauce
1 tbsp Olive Oil
1 Medium Red Onion, thinly sliced
1 Large Red Bell Pepper, oven roasted and chopped or 160g Roasted Red Pepper from Jar, coarsely chopped
1 Large Very Ripe Tomato, skin removed and pulp grated or 240g Canned Crushed Tomato
1 tsp Paprika or Kashmiri Chili Powder
1 tsp Ground Cayenne Pepper or any Hot Pepper Flakes
Heaping 1/2 tsp Ground cumin
210g Canned crushed tomatoes (if not using a fresh large Tomato then just use 454g or 1lb Crushed Tomato from the can)
75ml Vegetable Stock or Water
2 tsp Dried Basil (substitute with dried oregano)
1 tsp Fine Sea Salt

Topping
2 tsp Olive Oil
2 Garlic Cloves, thinly sliced or crushed
1/2 tsp Red Pepper Flakes
1/2 tsp dried Basil or Oregano

Garnish
Fresh Basil or Oregano leaves, whole and torn
Flaky salt & Extra Virgin Olive Oil (Top Quality)

Directions
1. Pre-heat oven to 375F / 190C (175C with Fan). If making the sauce the day before then skip this step until ready to bake. If using a large casserole dish then grease it with Olive Oil and keep it aside. Prep the vegetables at this point (I prefer using a mandoline for uniform thickness, but a sharp knife is fine and slight variation in thickness is fine too), toss the sliced vegetables in 1/4 tsp salt and keep them aside

2. Make the Sauce: heat up oil in a oven safe skillet (if using casserole dish then any 10’ skillet is fine), on medium flame. Add onion, fry for 5 mins then add roasted pepper and continue sautéing for 5 more mins. Add grated tomato (if using crushed tomato from can then add half qty), half of spices and dried herb - cook everything for 4 min. Now add crushed tomatoes (remaining if using entirely crushed tomatoes) and stock/water. Season with salt and bring everything upto vigorous simmer. Turn off the heat now

3. Arrangement: Once the sauce and skillet are cool enough to handle, pat any excess liquid out from the salted vegetables and arrange them in alternating colors on top of the sauce in concentric circles (fan them out to your preference). If using a casserole dish, then transfer the sauce from skillet into the greased casserole dish and arrange the vegetables on top. Drizzle 1-2 tsp oil and sprinkle remaining 1/4 tsp salt. Cover and bake in the oven for 42-45 mins and then uncovered for 20 mins. (If making ahead then just cover and refrigerate until 90 mins before serving, pre-heat oven to the recommended temperature and bake as per instructions)

4. Serving: Just before serving, combine first topping ingredients in a heat safe bowl and microwave for 1 minute in 30 second bursts. Pour the topping on top of ratatouille, garnish with fresh herbs, pepper flakes, a bit of flaky salt and a generous drizzle of very good quality Extra Virgin Olive Oil on top. Enjoy!

*It tastes much better the next day so making a big batch to ensure leftovers is a great idea

Not Your Average Bruschetta

Warning: Lots of scandalous switch-ups and additions here! I have loved bruschetta all my life as it has three of my most favorite things in whole wide world - fresh tomatoes, cheese and a solid crusty bread. Hence, I’m quite particular about maintaining the purity of the classic while upping the umami game. The aromatic dressing is what makes it unique, feel free to re-purpose it in other summer salads too! Skip the bread, put a burrata on a bed of these dressed up tomatoes and you have a reimagined caprese salad. As you can sense from my pushy tone, this summer I urge you to make this at least once.

*Note: The quality of ingredients is truly what differentiates an exemplary bruschetta from a regular one, so make sure to use top quality oil, good seasonal toms, fresh herbs (instead of dried bottles ones) and of course a nice baguette or sourdough with a satisfying chew!

Ingredients (makes enough for 8-10 pieces)

Dressing

2 Garlic Cloves, crushed

3 tbsp Fresh Oregano Leaves, coarsely chopped

1/2 tbsp Fennel Seeds, toasted and crushed

1 tsp Ground Allspice Berries

1 tsp Coriander seeds, toasted and crushed

1 tsp Hot pepper Flakes, more to finish

2.5 tbsp Olive Oil

1/2 tbsp Lemon Zest

1 tbsp Lemon Juice

1/2 tsp Brown Sugar

Pinch of Fine Sea Salt

Tomato Prep

350-370g (about 2 cups) mix of Cherry and Heirloom Tomatoes, diced

8-10g Sweet Basil Leaves, finely chopped

1.5 tsp BalsamicVinegar

1/4 tsp Fine Sea Salt

40g combination of Grated Parmesan and Gruyère in your preferred ratio (if you don’t find Gruyère or looking for a pasteurized cheese alternative then you can use Fontina or Emmental or else you can just use 40g good quality Parmesan)

8-10 Slices of Baguettes (the ones here in photo are from Middlebrow Bakery)

Couple tablespoons of Olive Oil for Toasting

Directions

🍅 In a small heatproof bowl - combine garlic, chopped oregano leaves, fennel, allspice berries, coriander and hot pepper flakes. Microwave Olive Oil for 2 mins (or until shimmering) in 30 sec bursts, then immediately pour the oil into bowl. Give everything a good mix and let it come to room temperature. Then add lemon zest, lemon juice, salt and sugar into the aromatic oil, give it a good mix. Keep it aside for at least 15 mins so that the flavors meld properly

🍅 In a medium bowl, combine tomatoes, basil, vinegar, salt and cheeses. Transfer the cooled aromatic oil into this bowl and mix gently until everything is well combined. Adjust seasoning if required

🍅 Heat up a skillet (preferably a cast iron one), brush the baguette slices with some olive oil, and lightly toast in batches (avoid over crowding the pan). Spoon the dressed tomato mixture on each toast and finish with more hot pepper flakes (optional). Serve some really good quality extra virgin olive oil on the side so that whoever wants the oomph can drizzle some on top before popping one into their mouth.

*Skip the cheese or use Vegan alternative to Parmesan to keep this Vegan

Herby Preserved Lemon Soda Bread

As I mentioned recently, soda bread is the easiest way to ease into breadmaking, so why not share a solid savory recipe for all seasons with you all! Utilizing spices, herbs and of course preserved lemon, this particular loaf is very aromatic, flavorful and comes together in no time to serve it during any time of the day really. I served it with some whipped cottage cheese swirled with harissa however nothing beats a hefty slathering of good old butter.

*Note: to make it gluten free, just use 235g Gluten Free flour mixed with 3/4 tsp Xantham Gum

INGREDIENTS (1 medium loaf)

Dry Ingredients

200g Bread Flour or High Protein Flour (extra for dusting) 

35g Spelt Flour or Whole Wheat Flour 

15g Old Fashioned Oats (not the quick cooking variety) - more to finish

1 tsp Baking Soda

1/2 tsp Baking Powder

1 tbsp Curry Powder (potent kind)

1.5 tbsp Za’atar

2 tsp Crushed Rose Petals

1 tsp Ground Turmeric

1/2 tsp Fine Sea Salt (reduce to 1/4 tsp if the preserved lemon using is on saltier side)

Filling

35g Super Cold Salted Butter, cut into pieces

35g Preserved Lemon, de-seeded & finely chopped (for reference I used the one from Mina brand)

40g Roasted Pumpkin Seeds

5g Fresh Marjoram Leaves, chopped (substitute with fresh oregano leaves)

15g Fresh Chives, finely chopped

15g Fresh Cilantro (including stems), finely chopped (substitute with flat leaf parsley)

Wet Ingredients 

160g Buttermilk, Cold or straight from fridge

15g Honey, Room Temperature

1 large Egg (50g without shell), room temperature 

Directions:

💥 Pre-heat oven to 425F / 220C . Line a baking sheet with parchment paper and dust generously with bread flour. Alternatively, line a 4”x5” Loaf Tin with parchment paper with over hang on two sides  

💥 Whisk all dry ingredients in a large bowl. Carefully tip the cold butter and massage by hands until the butter break down into pea size bits and are coated with dry ingredients mix. Now add rest of the filling ingredients and gently mix everything by hand. Make a well in the center

💥 Whisk all wet ingredients in a large jug. Once well combined, transfer into the well of dry ingredients and filling in the large bowl. Using a spatula, gently mix everything until everything is just combined (no floury spots) to form a rough dough

💥 If using the loaf tin, transfer the dough into prepared tin. Smoothen the top, sprinkle extra oats and run a knife through the center length-wise and bake for 30-35 mins or until baked. Or transfer dough mixture from the bowl to the flour dusted sheet. Using floured hands and bench scraper (optional), roughly pat & shape into a round. Sprinkle more flour on top to handle. Once a rough boule is formed, using kitchen shears make a deep cross in the center and bake for 30-32 mins or until it’s golden on the outside and sounds hollow when tapped on the bottom

💥 Let it cool completely before slicing. Serve with softened butter and favorite condiment such Za’atar or Everything Bagel Seasoning spice mixes or hot honey / sweet chili sauce. Poached eggs on the side are perfect too!

Labneh Frosted Coconut Poppyseed Mini Cakes

Miniature pound cakes made with coconut flour, poppyseeds and copius amounts of citrus zest then topped with a Labneh (strained Greek Yoghurt) frosting swirled with an Orange Blossom & Star Anise syrup and finished with candied Orange slices. Rave reviews from friends, neighbors and my trusted recipe tester friend Minna (talented home chef from Espoo, Finland). Hope you give these a go!

*make sure to check out the notes below

Ingredients (makes 6)

Dry Ingredients

67g Plain Flour or All purpose Flour (use Gold Medal brand or any low protein% type)

50g Coconut Flour (substitute with Almond Flour or Plain Flour)

Heaping 1/4tsp Baking Powder

1/4 tsp fFine Sea Salt

15g Poppy Seeds

Wet Ingredients

117g Salted Butter, softened at room temperature

80g Granulated Sugar

37g Demerara Sugar (substitute with Coconut Sugar or Light Brown Sugar)

Zest of One Lemon - about 2 tbsp

Zest of One Orange - about 3 tbsp

1 tsp Orange Blossom Water (sub Vanilla)

2 large Eggs, beaten (100g)

Syrup

Juice of 1 Large Lemon (~ 10g)

Juice of 1 Orange (~ 90g)

75g Maple Syrup

2 tsp Orange Blossom Water (reduce to taste)

2 tbsp water

2 whole star anise, ground (optional, but recommended)

Frosting (makes extra)

200g Labneh, chilled

20g Double Cream or Heavy Whipping Cream, chilled

1 tsp Citrus Zest

4 tbsp Syrup, reserved

1/2 tsp Orange Blossom Water (optional)

3 candied Orange Discs, quartered

Directions

🍰 Pre-heat oven to 365F or 180C. Grease a set of 6 cupcake/muffin mold (I prefer silicone but regular metal is just fine). Now in a saucepan combine all syrup ingredients and bring to boil. Add candied orange pieces and simmer until it’s runny syrup like consistency (Should be reduced to half by weight). Transfer candied orange pieces on to a cooling rack and reserve 4 tbsp of syrup for frosting & keep the rest for serving

🍰 Whisk all frosting ingredients until well combined, smooth & glossy (I aim for soft-medium peaks). Refrigerate until ready to frost

🍰 Sift and combine dry ingredients in a medium bowl; keep it aside. Cream butter, sugar and zest until pale and fluffy. Add eggs and orange blossom then whisk for 3 mins or until combined (even if it looks a bit split that’s okay)

🍰 Fold in dry ingredients & mix until no dry floury spots. Divide and transfer the batter into greased molds, bake for 25 mins or until test skewer comes out clean. Once cooled, turn them out upside down. Slice off the domed bit of wider side so that it’s flat

🍰 Spoon generous blobs of frosting on the narrow side of each cake. Or for a fancier look, pipe the frosting on the wider side - like this. Then finish with a couple candied orange slices on top & drizzle the remaining syrup all over

*Notes:

• You can use Gluten Free flour instead of Plain Flour to keep it Gluten free. I use Bob’s Red Mill Brand

• If you’re skeptical about orange blossom, then just use vanilla extract or almond/orange extract. With Almond extract and Almond Flour, I bet these would turn into somthing quite special

• In the batter you can use just orange or lemon zest instead of both

• To convert these into cupcakes - poke holes into warm cakes & pour the cooled syrup right away. Pipe frosting with a slice of candied orange on top. Just make sure the cakes are hot & the syrup is cold while pouring

• If left with extra frosting , then I highly recommend smearing on toast and top with fresh fruit

Two Potato and Onion Bechamel Focaccia With Chimichurri

Focaccia is hands down the ideal beginner bread using yeast as it requires the minimum tools, skills and ingredients. Even then, at the end of the day its bread, therefore temperamental. Type of flour, humidity, room temperature, altitude, etc. differs in every kitchen -leading to varied results and sometimes unsuccessful! So, like any avid breadmaker I have been on a journey to find a “NO FAIL” Focaccia and drumroll for my version that will be perfect as long as the yeast used is alive and you follow the instructions to the T.

After playing around with several recipes online here I have my very own take that uselessly I have felt quite territorial about. The topping and sauce are obviously flexible but I will admit that this combo of crisp sweet potato and potato with onion and a cheat’s bechamel is simply out of the world. The chimichurri sauce is an evolved version of the one I picked up from a cooking workshop led by the chefs of BOKA restaurant in Chicago. Its our staple that we use on salads, roast veggies, sandwiches but nothing beats dunking this focaccia into that earthy zingy goodness! I have made this a zillion times including the vegan versions. Please be patient with all the ingredients and instructions and read the recipe thoroughly before starting. You will be rewarded at the end!

*If you would like to see a demo of before and after bake then tap here. Also, I have made several same day focaccia recipes and strongly prefer the results from a longer cold proving. Long story short, you can totally start this one in the morning and have it ready for dinner and it will taste just fine, not the best!

Ingredients (one 13” x 9” loaf)
Dough
500g Bread Flour (substitute with any strong flour with at least 10-11% protein). I use King Arthur Brand that’s readily available in the US however any high protein flour will work
420g Lukewarm Water
6g Granulated Sugar
14g Olive Oil (3 tbsp or more for finishing)
8g Instant Yeast (I exclusively use either Fleischmann or Red Star brands)
11g Sea Salt (I prefer Trader Joe’s brand but have been successful with 9g of Morton Sea Salt)

Topping
1 Medium (or 2 small) Yukon Gold Potato, as thinly as possible sliced (I prefer using a Mandoline however a sharp knife will work just fine)
1/2 Purple Sweet Potato, thinly sliced (substitute with regular sweet potato)
90g Cream Cheese (For the Vegan version I use the Trader Joe’s brand and for regular it’s either Philadelphia or Trader Joe’s)
1 heaping tbsp of Greek Yoghurt (Use any Plant Based Yoghurt of your choice)
8-10 Chive Blossoms, tips separated, and rest finely chopped (substitute scallions or regular chives)
1 tbsp Chopped Thyme
1 tsp Ground White Pepper (substitute with Black Pepper)
100g Shredded Gruyère Cheese (substitute with any Melty vegan Cheese of your choice)
1/2 Large Red Onion, thinly sliced

Chimichurri Sauce
1 large Garlic Clove or 2 small, smashed
4 Scallions, roughly chopped
15g Cilantro including stems (substitute with equal weight of Parsley leaves, not stem)
15g Chives
1.5 tbsp Light Soy Sauce or Tamari or Coco Aminos
1/2 Green Chile Pepper (optional)
3 tbsp White Wine or Champagne Vinegar (substitute with Apple Cider vinegar)
2 tbsp Orange Juice
1 tbsp Orange Zest
1/2 tbsp Maple Syrup
50-55ml Olive Oil (top quality preferable)

Directions
💥 Combine and mix flour and salt in a large bowl. In a large measuring jug or another container with spout, combine and mix rest of the dough ingredients. Once the yeast mixture look foamy (activated), pour it into the flour-salt mixture. Using a spatula, mix it really well so that the entirety of flour is hydrated (DRY FLOURY SPOTS is unacceptable!). With over 80% hydration, it may look loose or soupy but don’t worry just let it rest for 10-15 mins

💥 Now we will perform the “stretch and fold” action (that helps in building strength and structure of the bread) - with very wet hands, pull a handful of dough from 12 o’ clock position all the way up and fold over the bulk of dough to 6 o’ clock position. Repeat this action on all sides (3 o’clock and 9 o’clock) or until you are satisfied with the amount of tension you have built or until it roughly tightened up into a ball. Let it rest for another 10-15 mins and then repeat the “stretch and fold “ action one more time. After 30 mins and two rounds of tension building exercise, transfer into a large Tupperware. Form into a ball with smooth top (essential to trap the air bubbles inside) and seam side down, cover and put it in the fridge for 12-48 hrs

💥 Whenever ready to bake, prepare a 13” x 9” baking tray (preferably a jelly roll pan) by greasing with 1 tbsp oil then lining with a parchment (so that we avoid sticking to the pan situation). Add 2 tbsp Olive Oil on to the parchment and brush it thoroughly so that it’s well-greased. Now tipple the risen dough into the lined baking sheet

💥 Oil your hands well and fold one side of the dough to the middle and repeat with other side (think folding a paper into thirds). Now pinch the ends that meet in the middle and flip so that seam side is down and smooth side is up. Cover with an inverted tray (don’t use tea towel or plastic wrap as it will stick and alter the crumb structure while getting it off) or put in a large plastic bag to tie like a balloon and let it rise until it fills the pan completely (may take upto 3 hrs.). If not filling the tray completely then with oiled hands you can stretch the edges (from the bottom) gently towards the pan edges. During this time dunk potato and sweet potato slices into salted boiling water, let them soften for 8-9 mins. Drain and using paper towel pat dry the slices as much as possible. This helps in removing excess starch and getting crisp results

💥 Once well risen and filling the pan, the dough should look shiny, smooth and jiggle when the tray is shaken. Whisk cream cheese, yoghurt, chives (excluding the tips), thyme and pepper into a paste and chill in the fridge until needed. Now pre-heat oven to 435F or 220C

💥 Plop spoonfuls of the cream cheese mixture all over the dough and very gently massage it to cover the surface area as much as possible. With oiled fingers, now press the dough gently touching bottom of the tray to make dimples. Do this action a couple times (DO NOT GET CARRIED AWAY as too much dimpling will lead to structural collapse). Scatter shredded cheese & sliced onions all over; followed by potato and sweet potato slices. Finish with tips of chive blossoms and a drizzle of olive oil. Bake for 29-31 tsamins in the lowest rack or until it looks very golden (if you have a thermometer then stick it in the middle and if it reads at least 190F or 88C  then it’s done). Transfer the focaccia out of parchment on to a cooling rack or any perforated tray (helps to keep the bottom crisp instead of soggy).

💥 While the bread is in the oven or just before ready to serve, in a food processor - blitz all chimichurri ingredients into a glistening sauce like consistency. Cut the Focaccia into equal bite size squares and serve with chimichurri sauce, Enjoy! It’s truly my most favorite :)

Spelt, Anise and Date Soda Bread

Even though I absolutely adore the breadmaking process sometimes the just the ease and speedy results of a Soda Bread is quite nice. From mis en place to freshly baked bread on table experience takes 45-50 mins with only active prep time of 15 mins. This version uses my favorite Spelt Flour and Old Fashioned Oats to bulk it up and give a nuttiness and the Date Syrup Butter although an optional accompaniment is the chef’s kiss! This one may not be a looker but the flavors are so special that with a mug of tea I’m sure you will begin your day with a smile.

*NOTE: can be made Gluten Free by using 280g of GF Plain Flour instead of Bread & Spelt flours here. Alongwith 1 tsp Xantham Gum. But remember the texture will be cakey

Ingredients (1 medium loaf)
Dry Ingredients
170g Bread Flour (more for dusting)
110g Spelt Flour (substitute with whole wheat flour)
60g Old Fashioned Oats
1.5 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Ground Fennel Seeds
1 tbsp Fennel Seeds
1 tsp Ground Cardamom (freshly ground preferred)

Wet Ingredients
60g Chopped Mejdool Dates (substitute with any dried Fruit of your choice like figs or apricots or even chopped candied orange peel)
150ml Cold Buttermilk (straight from the fridge)
125ml Cold Water
30g Date Syrup (substitute with Dark Molasses)

Date Syrup Butter (Optional)
114g OR 1 Stick of Salted Butter, softened at room temperature
2 tbsp Orange Zest
1/2 tsp Ground Cardamom
25g Date Syrup (more to drizzle on top)
2 tsp Toasted Sesame Seeds
Maldon Sea Salt

Directions
💥 Pre-heat oven to 425F. In a large bowl, combine and whisk all dry ingredients in a large bowl and make a well in the center. Combine and whisk all wet ingredients in a measuring jug or a tall coffee mug

💥 Transfer the wet mixture into the large bowl and using a spatula gently mix everything until everything is just combined (no floury spots). Now line a baking sheet with parchment paper and dust generously with bread flour.

💥 Transfer the dough mixture from the bowl to the floured parchment lined sheet (to avoid much handling you can transfer the dough into a parchment lined 8.5”x4.5” loaf tin, smooth the top, run a knife through lengthwise and sprinkle some oats and sesame seeds). Using floured hands and bench scraper (optional), roughly shape into an oval shape (it will be sticky but do not try to knead, just aim to put together). Sprinkle more flour on top to handle. Once a rough dough is formed, using kitchen shears make 3-4 deep crosses on top of the dough and bake for 30-32 mins until it’s baked. When knocked on the base makes a hollow sound (it’s imperative to bake right away after forming the dough as the chemical reaction between Baking Soda and Buttermilk starts instantly and you want to take advantage that by putting in the oven right away)

💥 While it’s baking, make the compound butter - whisk softened butter, orange zest, cardamom and date syrup until combined. Looks glossy, homogenous and smells aromatic (Optional Step). Transfer into a small bowl, drizzle some date syrup on top and finish with sesame seeds & flaky Maldon Sea Salt

💥 Let it cool for 15 mins at least before slicing. Once sliced, slather with some Date Syrup butter (if making) or plain softened salted butter and/or chutney/marmalade. Enjoy!

Cheesy Daikon, Chives and Caraway Flatbreads

In my opinion, recipe development can be equally daunting and effortless. There are times when I put in a lot of effort to come up with something very unique and it takes several rounds of testing to get to the desired vision and it misses the mark! And there are times when I just combine some of my favorite ingredient combos together and it’s perfect at one go - these ones belong to latter category. I have been in love with chives and caraway seeds flavor combo since forever and equally obsessed with spiking grated daikon with different spice blends but combining with a sharp melty cheese is what makes the whole thing quite different and memorable. First, I tried with a regular paratha style dough (replicate Mooli Paratha nostalgia) but in order to maintain the crispiness I had to sacrifice the filling quantity which I wasn’t willing to! Then I tried with my go-to mashed potato flatbread dough and it just hit the bull’s eye. With slight adaptation of the OG recipe, here I present you your new favorite Sunday Brunch.

*Note: by using dairy-free cheddar you can totally veganize this

Ingredients (makes 4)
Flatbread Dough
120g Plain Flour
142g Boiling Water
60g Whole Wheat Flour
24g Instant mashed potatoes flakes
3g Fine Sea Salt
2g Sugar
2 tbsp Neutral Oil (extra for finishing)
1.5 tsp Instant Yeast

Filling
350g Daikon, peeled and coarsely grated (feel free to substitute with carrots and follow the first step to remove moisture)

1 tsp Fine Sea Salt
1 Jalapeño, de-seeded & finely chopped
15g Chives, finely chopped
15g Cilantro including stems, finely chopped
2 tbsp Caraway Seeds
1 heaping tbsp Curry Powder
1 tsp Kashmiri Chili Powder (substitute with red pepper flakes or paprika)
100g Sharp Cheddar, coarsely grated

1-2 tbsp Fennel Seeds (I like heavily seeded but use your judgment)
1-2 tbsp Nigella Seeds

Directions

💥 Add 1/2 tsp salt to the grated Daikon, massage thoroughly and leave it for 15-20 mins. Then squeeze out all the water out - as much as possible. Critical step for removing moisture to achieve perfect results

💥 Make the dough - Combine first two ingredients in a large bowl and mix until a smooth paste or a roux is formed. Let it cool and come to room temperature (about 25 mins). Then combine rest of the ingredients and mix well. Once the flour paste is cool enough, transfer the yeast mixture into the large bowl. Mix everything well, it will be sticky but resist the urge to add any extra flour and rather use some extra oil to knead into a smooth bell of dough. Cover and let it rise for 90 mins

💥 Resting and Filling - Divide the dough into 4 equal pieces and roll into balls; cover with a wet towel and let it rest for 20 mins. Meanwhile prep the filling - in a medium bowl combine all filling ingredients, with remaining 1/2 tsp salt and mix gently until everything is well combined

💥Shaping and cooking - Pre-heat oven to 250F. Heat up a lightly oiled cast iron skillet on medium flame. Now roll out each ball into an 6” circle (keep remaining balls covered while working on one). Put 1/4 qty. of the filling in the middle, then bring the edges to the center to completely encase the filling, pinch and seal. Now gently roll it out into a 7-8” circle, don’t worry if theres any tearing or leakages. Sprinkle Fennel and Nigella seeds on top. Transfer the filled and rolled out dough disc onto the skillet, cook on high heat for 2-3 mins each side (no need to add any extra oil) - or until you observe puffing, brown splotches all over. Repeat the process for remaining 3 balls

💥 Serving - transfer the flatbreads on to a baking sheet and keep it warm in the pre-heated oven until ready to serve. These are very tasty as is but I like to serve with some tomato chutney or some some fresh pico di gallo. Enjoy!

My Ultimate Soy Curry

Like everybody else, I have my set of comfort foods as well - that help in serotonin boosts to ride through rough workdays, dreary weather or after a long holiday! For me the top spot is invariably a good crispy bottom dumpling bowl with fixings such as sautéed greens, fried shallots, some sauce or lots of chili oil. Then comes the trio of Rasam-Rice, Khichdi (aka Kedgeree) and this Soy Puff Curry. The soy puffs are a great source of protein and absolutely incredible at soaking up all the curry goodness and transforming into these magical flavor bombs. However if you can’t find them then highly recommend looking for Soft or Firm Silken Tofu instead of regular Firm Tofu.

With an overriding flavor of Black Cardamom (found in Indian Grocery stores) and the cooling creaminess from lentils-coconut combo, this one can be a curry canvas for various toppings such as - grilled halloumi or any meat, pasta, meatballs, koftas, fried eggplant, silken tofu… the list is endless truly. I urge you all to make an effort to seek out this specialty cardamom variety that’s native to South Asia and a critical ingredient for Biryanis, it’s very unique - is more floral than green one and when toasted renders a slight camphor like tingly sensation on your palate. If you can’t find them then regular green one will be fine too but not the same. I hope just like in our house, this one will become a staple in your house too!

*Note: it tastes better the next day!

Ingredients (serves 4)
2 Bay Leaves
2 Whole Cloves, Crushed
4 Whole Black Cardamom pods, Crushed
2 Tbsp Sunflower Oil (substitute with any Neutral Oil)
2” Knob of Fresh Ginger, grated
4 Garlic cloves, minced
1 Shallot, thinly sliced
1 tsp Ground Turmeric
1.5 Tbsp Sambal Oelek (Indonesian Chile Paste) - substitute with Sriracha or any Hot Sauce. Red Curry Paste works in a pinch too!
2 Tbsp Tomato Paste
1 Tbsp Coconut Sugar or Brown Sugar

65g Red Lentils, properly rinsed
400g Vegetable Stock or Water
315g Coconut Milk (I prefer full-fat but reduced fat works just fine)
1.5 tsp Fine Sea Salt
90g Soy Puffs (each cube halved) or 100g Soft Tofu
210g Frozen Chopped Spinach, unthawed
1/2 Tbsp lime juice
Generous drizzle of favorite Chili Oil for each serving

Directions
💥 Heat up a deep bottomed pan; on medium-high flame dry roast first 3 ingredients for 3 mins or until very fragrant. Then add oil into the pan, sauté the spices for a minute and immediately add ginger, garlic, shallot. Continue sautéing for 5-6 mins on medium flame

💥 Now add sambal paste, turmeric, tomato paste and sugar - sauté everything for 2 more mins. Then add lentils, vegetable stock/water, coconut milk and salt. Bring it to boil, reduce the heat and let it simmer for 15 mins

💥 Fish out the bay leaves; Add soy puffs and spinach (straight from the freezer). Give it a good stir, let it cook for 3 mins. Turn off the heat and add lime juice

💥 Divide into serving bowls, drizzle generously your favorite chili oil on top and serve with your favorite flatbread (mine are Chinese Scallion Pancakes or the Trader Joe’s Malabar Parathas) or some jasmine rice. Enjoy!

Strawberry Labneh Yin-Yang

Its the contrasting texture and temperature that got me naming this Yin and Yang - slightly warm and jammy tart berries with chilled thick labneh. Strawberries are tossed with Anardana (ground dried pomegranate seeds, typically found in South Asian specialty store), sugar and fresh Orange Juice (fruit juice helps in cutting down the added sugar) then roasted for a short while. Once cooled it’s mixed with Grand Marnier (use vanilla extract or orange juice to keep it alcohol free), then served alongside chilled sweetened labneh that’s scented with vanilla & citrus zest. Finished with a good dose of fresh mint. It’s a play of tart on tart flavors - I strongly feel that it works just like eating tea Madeleines with tea.

Ingredients (serves 4)

Roasted Berries

1 lb Strawberries, tops removed, hulled & halved

2 tbsp Coconut Sugar or Dark/Light Brown Sugar

1 tbsp Granulated Sugar

1-1.5 tbsp Anardana - substitute with Sumac or 1/2 tbsp pomegranate molasses

50 ml Orange Juice , reserve the zest

2 tsp Grand Marnier (substitute with Triple Sec)

Scented Labneh

275g Labneh (strained Greek Yoghurt) or you can use Icelandic Skyr (to keep it vegan feel free to use your go to Vegan Greek yogurt)

2 tsp Vanilla Bean Paste or extract (make sure to use a good quality pure extract)

2 tsp Orange Zest (Reserved from the juiced orange used in the roasted strawberries)

1 tbsp Granulated Sugar

Garnish

3-4 sprigs of Mint, torn or roughly chopped

Directions

🍓Pre-heat oven to 400F, combine all ingredients for roasted berries except Grand Marnier in a high-sided baking dish. Give it a good mix and bake for 16-17 mins. Keep it aside to cool completely

🍓 Meanwhile, whisk scented labneh ingredients until well combined. Divide and smear generous portions in one side of each serving bowls. Refrigerate until ready to serve

🍓 Once the roasted strawberries are completely cooled, add liquer and mix until well combined. Bring out the labneh bowls from fridge, spoon strawberries on opposite side of the bowl. Drizzle the berry syrup, garnish with chopped fresh mint and enjoy!

Blood Orange Cardamom Semolina Cake

Middle eastern style syrup cakes are quite special in texture, flavors and fragrance - If you haven’t tried them yet, then you are missing out big time! I highly recommend seeking these out in traditional middle eastern bakeries or supermarkets - look for “Basbousa” or “Namoura”. My take here is an iteration of using the seasonal blood orange, crème fraîche and my favorite cardamom. It’s ultra tender, aromatic and a lovely make ahead dessert for a dinner party.

*Note: It’s nut-free and egg-free. By using Coconut Yoghurt instead of Crème Fraîche and Vegetable Oil instead of Ghee & Butter you can absolutely turn this into a stunning Vegan Dessert centerpiece.

Make sure to read the full recipe before starting as it involves resting time therefore plan your schedule accordingly

Ingredients (16 pieces)

Dry Ingredients

130g Coarse Semolina (mostly found in Indian or Middle Eastern Specialty Stores); Fine would work too but the resulting crumb will be tighter and dense

115g Coconut Flour or Ground Desiccated Coconut (Tap on the link for my preferred brand)

1/2 tbsp Ground Cardamom

50g Granulated Sugar rubbed with 1 tbsp Blood Orange Zest + 1 tbsp Lemon Zest

Wet Ingredients

30g Ghee, melted

56g Salted Butter, melted

1-2 tsp Orange Blossom Water (based on tolerance for the essence) - feel free to substitute with Vanilla Extract if opposed to floral notes

2 tbsp Blood Orange Juice

125g Crème Fraîche or Whole Milk Greek Yoghurt

1 1/4 tsp Baking Soda

Syrup

180g Granulated Sugar

1 tbsp Lemon Juice

2 tbsp Blood Orange Juice

110g Water

1 tsp Orange Blossom Water

4-5 Crushed Cardamom Pods

4-5 Lemon Peel Strips (optional)

2 tbsp Tahini for greasing

1 Blood Orange, thinly sliced and each slice quartered - for decoration

Directions

💥 Make the syrup - in a saucepan combine sugar, water, Cardamom pods and lemon peels (if using). Bring it to simmer and cook for 7-8 mins or until a thin/runny syrup consistency is achieved. Add lemon juice, orange juice and blossom water, mix thoroughly and turn off the heat. Let it cool completely.

💥 In a large bowl, combine all dry ingredients. Transfer orange juice, melted ghee and butter into the dry ingredients bowl. Mix really well and keep it aside. Now in a small bowl, combine crème fraîche / yoghurt with baking soda, mix thoroughly and let it sit for 15mins or until it looks frothy and increase in volume. Transfer this frothy mixture into the large bowl with Semolina mixture. Combine everything thoroughly and let it sit for 45-50 mins . Towards the end of resting time, pre-heat oven to 400F

💥 Grease a 8”x8” square pan generously with 2 tbsp Tahini. Transfer the rested batter into the greased pan, press it into an even layer (I use an oiled measuring cup to smooth out evenly). Using a sharp knife cut into 16 even squares then place a quarter slice of orange on each square. Bake for 15 mins , then reduce oven temperature to 375F and continue baking for another 15 mins or until it’s golden and cooked

💥 Take out from oven and pour the cooled syrup (make sure to fish out Cardamom pods before pouring) all over (it’s absolutely critical to keep the cake hot and syrup cool). Let it absorb and cool down completely. Then re-cut the squares, serve with crème fraîche or Greek Yoghurt and fresh blood orange segments.

Smoky Cauliflower Pepper Wraps

How do you all celebrate Valentines Day? Or you don’t? For us it’s usually cooking together interspersed with video games, online shopping, making our favorite cocktails & sometimes snowball fight (courtesy Chicago deep freeze). I call it cheesy capitalism way!

If you are looking to make something fun yet easy to put together then here I have - cauliflower florets and peppers are smothered in a Chile pepper concoction and roasted until super smoky with charred bits. Served on a creamy avocado sauce and finished with Sumac shallots and fresh mint. Once you try it, it’s quite addictive…

Ingredients (for 3-4 wraps depending on the size of the wrap bread)

Smoky Cauliflower

1/2 Medium Cauliflower Head, leaves removed and cut into 2-2.5” florets (roughly 150g)

1 medium green bell pepper, cut into 2” pieces (about 75g)

1 medium red bell pepper, cut into 2” pieces (about 80g)

2.5-3tbsp Neutral Oil

1.5 tbsp Harissa Paste

1 tbsp Tomato Paste

1 tbsp Apple Cider Vinegar

1 tsp Curry Powder

1 tsp Smoked Paprika

1 tsp Ground Ancho Chile (substitute with 1/2 tsp ground Chipotle or increase the quantity of smoked paprika and add 1/2 tsp Cayenne)

2 tsp ground Coriander seeds

1/2 tsp Ground Turmeric

1/2 tsp Fine Sea Salt (increase to taste)

Avocado Crema

1 medium Ripe Avocado, pitted & mashed

3 tbsp Vegan Yoghurt (substitute with Plain Greek Yoghurt, I prefer whole milk but you can use low fat or no-fat versions)

5g Fresh Mint Leaves

1 tsp dried Mint (optional)

1 tsp lemon zest

1 tbsp Lemon Juice

1/4 tsp Fine Sea Salt

Sumac Shallot

1 large Shallot, thinly sliced into rounds

2 tbsp Apple Cider Vinegar

Pinch of sugar

1-2 tsp Sumac

Fresh Mint leaves , torn

Directions

💥 Combine cauliflower florets and peppers in a large bowl. Whisk all other smoky cauliflower ingredients into a paste like mixture and transfer into the cast-iron skillet. Massage the vegetables with the mixture really well - make sure everything is well coated. Let it marinate for 30 mins to overnight (if doing for 30 minutes then I recommend directly mixing everything in the cast iron skillet or baking dish)

💥 Pre-heat oven to 450F. Meanwhile, whiz all Avocado crema ingredients in a food processor into a creamy paste. Adjust seasoning. In a small bowl, toss all Sumac Shallot ingredients and let it pickle for 20 mins at least.

💥 Bake the marinated cauliflower-peppers for 15 mins. Then increase the temperature to 485-500F (as high your oven can go). Give it a stir and continue baking for 12 more mins. After 27 mins, everything should be cooked through with charred splotches all over. Smelling smoky!

💥 Now take a tortilla, lavosh, pita or my sandwich wrap bread. Lightly toast the bread, spread some avocado crema, top it with smoky cauliflower-pepper mix, fresh mint and sumac shallot. Fold into a wrap and enjoy!

* If using lavosh or large tortilla - fold and wrap it like a burrito, lightly toast on a skillet. If using, pita then toast it lightly, slice into two to get two pockets. Spread the crema, stuff with cauliflower, peppers & Sumac shallot.