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!

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.

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!

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!

Green Shakshuka with Fried Garlic & Harissa

A staple from the early days of my recipe development that has graced several brunch parties in my home and also has led many of my current Instagram followers to my feed. For almost a year it continued to be the most made recipe from my feed - an OG Umami from Scratch recipe that I still make for Sunday Breakfast or for fridge cleanup before travels. You can find the video demo over here

I wouldn’t skip the final flourish of Harissa paste (buy a Mild variety by the Mina brand for less kick but my go to is the Tunisian one from Trader Joe’s), but if in a rush then feel free to squiggle some Sriracha on top.

Ingredients
3 tbsp Olive Oil
1 Thai green Chile, thinly sliced (optional)
1 stalk of leek, edible portion - thinly sliced
4 scallions, thinly sliced; whites & greens separated
1 tsp ground cumin
1/2 tsp ground cayenne
1/2 bulb of fennel, thinly sliced
1 tsp sweet paprika
3/4 tsp fine sea salt
15g Parsley, coarsely chopped
25g dill (tough parts removed), coarsely chopped
200g baby spinach
110ml heavy whipping cream
50g frozen green peas, thawed
50g crumbled Feta
4 large eggs

Topping
1 tbsp Extra Virgin Olive Oil
3 cloves of garlic, thinly sliced
1 tbsp chopped basil
2 tbsp chopped mint
reserved sliced greens of scallions

Directions
🍳Heat up 2 tbsp oil in a skillet, add Thai chile (if using) & sauté for 1 min then add leeks & continue to sauté for another 2 mins. Add scallion whites, cumin & cayenne; fry for 2 mins then add fennel & fry for 4 more mins

🍳Now add parsley, dill & spinach along with 1/2 tsp salt. Keep frying for 4-5 mins or until mostly wilted. Add paprika, followed by cream & cook for 3 mins

🍳 Sprinkle peas and feta all over, make 4 indents & carefully crack eggs into them. Swirl the whites in the base & cook for 8-9 mins or until whites are just set. Meanwhile, in a small pan combine & fry all topping ingredients for 90 sec-2 mins (don’t want the herbs to lose too much color or the garlic to burn)

🍳 Once done, finish the shakshuka with garlic topping. Serve with some crusty bread or hot Pitas and enjoy!

Chile Bean Tomato Breakfast Eggs with Salsa and Tortilla Chips

Born from my partner’s love for red chilaquiles and mine for shakshouka! The sauce is built with a chipotle spiked roux that’s cooked with charred poblano and onion then bulked up by broth, cannellini beans and tomatoes. A good sprinkling of Cotija cheese then followed by eggs being cracked into sauce pockets, cooked until whites are set and finally topped with lots of fresh cilantro. Served with a hyper addictive bean-jalapeño salsa that is an absolute must to complete the dish. We typically dunk tortilla chips, grilled tortillas or the @traderjoes bean chips (shown in the photo). Don’t get bogged down by the long list of ingredients, trust me it’s all worth it!

Ingredients (serves 2-3)
Salsa
1/2 shallot, finely chopped
4 breakfast radishes, diced
1/2 jalapeño, diced (de-seed to reduce heat)
125g canned Canellini beans (roughly half can)
1.5 tsp ground cumin
1/2 tsp ground cayenne
1/2 tbsp lime zest
1.5 tbsp lime juice
1/2 tsp fine sea salt
Pinch of sugar
4 cherry tomatoes, quartered
2-3 stalks (both leaves & stem) of cilantro, finely chopped

Sauce
2 tbsp Plain or All Purpose Flour
2.5 tsp ground Chipotle Chile Pepper
2 tsp ground Cumin
1 tsp dried Oregano
2 tbsp Olive Oil
1 Large Poblano Pepper, slit
1/2 shallot, quartered
2 garlic cloves, crushed
1 tbsp Tomato Paste
200ml vegetable stock (substitute with just water or any stock of your choice)
160g canned Tomato Sauce
1 tsp fine sea salt
150g canned Canellini Beans (roughly half can)
8-10 Cherry Tomatoes, halved
4-5 tbsp crumbled Cotija Cheese

4-5 eggs, at room temp
2-3 stalks (both leaves & stem) of cilantro, roughly chopped
1 lime cut into wedges
Avocado Slices (optional)

Directions
🥣 Make salsa - combine everything except tomatoes & cilantro, let it marinate for at least 30 mins

🥣 Charring - Heat up a skillet, once smoking lay out poblano and quartered shallot. Using tongs char until both are aromatic & soft (about 9-10 mins). Once cool enough, roughly chop & keep it aside

🥣 Make Sauce - whisk flour, chile, cumin & oregano until well combined. Heat up olive oil in a skillet, add flour-spice mix into it & cook gently for 3 mins or until smells smoky/toasty. Quickly transfer chopped poblano & shallot and cook for 2 mins. Now splash some stock to deglaze & add tomato paste, cook for 1 min

🥣 Gradually add stock & cook for 4 mins or until the contents are beginning to thicken, now stir in the tomato sauce. Mix well, season with salt & cook for 2 mins

🥣 Add remaining canned beans & halved cherry tomatoes into the skillet, give it a good mix & cook for 2 mins. Sprinkle cheese, lower the flame & make 4-5 indentations. Crack Eggs into each cavity & generously mix the whites into sauce. Let them cook uncovered until whites are set (about 9 mins)

🥣 While eggs are cooking, add quartered tomatoes & cilantro into the salsa bowl & give it a good mix (season if required). Now sprinkle cilantro on top of eggs and serve with tortilla chips, bean salsa & lime wedges

White Shakshuka with Garlicky Herb Topping

Loosely inspired by the Turkish Çilbir , here I have my white Shakshouka with a flavorful herby topping - eggs cooked on a bed of thick Greek-yoghurt & Feta sauce then finished with a fried garlic, spices & soft herbs concoction. This one has been voted by several friends and family as the “Breakfast of Champions”

Ingredients(serves 3-4)
Base
2 tbsp Olive Oil
1 large red onion, thinly sliced
1/2 tsp fine sea salt
530g (2 cups), full-fat thick Greek Yoghurt
165g crumbled Feta
4-5 large eggs

Topping
1-1.5 tbsp Olive Oil
3 cloves of garlic, thinly sliced
1 tsp Coriander Seeds, lightly crushed
1 tsp Cumin Seeds, lightly crushed
1/2 tsp Red Pepper flakes
Pinch of salt
50g (1/2cup) Green Peas
3g Basil Leaves, shredded
2g Mint Leaves, shredded

Garnish
3g Sweet Basil, shredded (adjust to taste)
2g Mint, shredded (adjust to taste)
1 tsp Rose Harissa (optional)

Directions
🍳 Heat up 2 tbsp oil in a skillet, add onions sauté for 5 mins then add salt & sauté for one more minute. Add yoghurt, using a silicone whisk give it a good mix and reduce the flame to low. Let it cook for 5 mins

🍳 Now sprinkle feta on top (don’t mix) and let it cook on low flame for 18 minutes. Make 4-5 indentations in that yoghurt-feta base, crack eggs into those. Using a fork or spatula generously mix the whites into the base.

🍳 While the eggs are cooking, combine all topping ingredients in a small pan. Fry everything on low heat for 5 mins

🍳 The eggs should be done in 9-10 mins, add the topping & garnish with fresh herbs (dot it with some Rose Harissa, if using) and serve with a side of crusty bread.

Umami Oats

The perfect vegan breakfast porridge that’s very very close to my heart! Stick to the porridge recipe and use your favorite toppings such as chopped kimchi, chili oil, hot sauce, pea shoots, fried egg, the list is endless indeed.

Ingredients (serves 2)
Porridge
15 g ginger, finely chopped
8 scallions, finely chopped
4 large garlic cloves, finely chopped
1 Thai green chile, finely chopped
80g old fashioned oats (do not sub with quick cooking oats)
4 tbsp sunflower oil
160 ml hot water
1/2 tsp fine sea salt
2 baby bok choy, separated (sub choy sum)

Umami Mix
1 tbsp lemon juice
1 tbsp dark Soy (sub Tamari)
1 tbsp Shaoxing Cooking Wine (substitute with 1/2 tbsp Mirin and increase lemon juice quantity to 2 tsp)
1 tbsp White Miso

Topping
1 breakfast radish, thinly sliced
1 Persian cucumber, thinly sliced
1/4 tsp granulated sugar
2 tbsp rice wine vinegar
2 Ramen eggs, with jammy yolks (optional)
Toasted sesame oil, for drizzling
1 tbsp Furikake (sub toasted sesame seeds)
1 tsp shichimi togarashi (sub chile flakes)

Directions
🥣 In a small bowl combine radish, cucumbers, sugar & vinegar. Let it pickle for 20 mins. In a cup, combine umami ingredients & keep aside

🥣 Heat up oil in a deep bottomed pan - once sizzling, add chile, ginger, garlic & scallions. On low heat, fry for 6 mins (until lightly golden); then add oats & fry for 2-3 mins (stirring continuously)

🥣 Add water, season with salt & bring it to boil. Then reduce heat, cover & let it simmer for 15 mins. After 15 min mark, add 2/3 umami mix into porridge. Give it a good mix & let it simmer uncovered for 10 more mins

🥣 While the porridge is cooking; heat up 1 tsp sunflower oil in a small pan, add bok choys followed by 1/3 umami mix. Give it a good toss & cook on high heat for 3-4 mins

🥣 Divide the porridge into two bowls, top it with equal amounts of bok choy & pickled radish & cucumbers. Garnish with a ramen egg, furikake, shichimi & drizzle some toasted sesame oil

Umami Avocado Toast

Most of our friends inquire with my partner “How do you feel being repeatedly subjected to a plethora of culinary experiments on a daily basis?” His public response is usually “I feel lucky” but in reality our arrangement is as long as he gets to eat this specific Avocado Toast every Saturday morning, he’ll put up with anything under the sun! So in the interest of domestic harmony, every Saturday without fail (for almost 3 years now) we are committed to this personalized fun take on the classic Avo Toast!

Ingredients (serves 2-4)

6-8 slices of Sourdough Or Multigrain Bread

1 Medium Avocado, pitted and thinly sliced into wedges

Flaky Salt, to your preference

1-2 tsp of your favorite Chile Pepper Flakes (paprika, Aleppo style, Gochugaru or hot red pepper - are some in-house favorites)

PICKLED FENNEL

1/2 Medium Bulb of Fennel, thinly shaved or sliced into ribbons

1 tbsp Lime Zest (substitute Lemon)

2 tbsp Lime Juice (substitute Lemon)

Pinch of Fine Sea Salt

Pinch of Granulated Sugar

Condiments (recommendations)

Garlic Spread from Trader Joe’s

Yemeni Zhoug Sauce from Trader Joe’s

Indian styled green Chutney from any Indian specialty grocery store

Softened Philadelphia Cream Cheese

Whipped Ricotta with some sour cream

Directions

🥪 Combine all pickled fennel ingredients in a small bowl. Give a good mix, cover and let it pickle for 25-30 mins. Toast your bread slices the way you like it! My way is to brush lightly with olive oil or butter and sear it for 2-3 mins on a hot cast iron skillet

🥪 Now slather whatever condiment (I like the combo of Zhoug with whipped cream cheese the most) you like on the toast. Top it with thin slices of avocado then generously pile the pickled fennel on top

🥪 Finish with flaky salt & chile pepper flakes. Enjoy!

*Note: If your avocado is too soft/over ripe to be sliced then just scoop some flesh and transfer on the condiment slathered toast. Using a fork mash it a few times in all directions. Top with pickled fennel.

Sambar Kewpie Egg Salad Tartines with Pickled Radish

My bold take on European egg salad tartines fusing the Japanese Kewpie with Indian Sambar Podi (aka Powder). It’s punchy, creamy, refreshing and full of surprises.

*for the vegan version use cooked butter beans instead of eggs & substitute kewpie with vegan mayonnaise

Ingredients (serves 4 as a side)

6-7 large eggs, boiled

3 Breakfast Radishes, thinly sliced

10g combo of chives & cilantro leaves, finely chopped

3 tbsp Lime Juice

Pinch of salt

Pinch of granulated sugar

1-2 tsp Gochugaru (substitute with any chile pepper flakes)

Dressing

2.5 tbsp Avocado Oil (substitute with Olive Oil)

4 scallions, finely chopped

1/2 jalapeño, finely chopped

1 garlic clove, crushed

1/2 tsp ground coriander seeds

1 tbsp Sambar powder (I prefer Madras 777 or Aachi Brand)

3/4 tsp granulated sugar

1 tsp Salt

90g Kewpie Mayonnaise

1 tbsp Lime Zest

6-8 slices of Sourdough, toasted with some olive oil or butter

Directions

🥣 In a bowl, combine radish slices with 1/2 qty herbs, lime juice, pinch of salt & sugar. Let it pickle

🥣 In a small pan, add first 6 dressing ingredients & start cooking on medium flame for 4-5 mins or until everything looks golden & very aromatic. Turn off heat, transfer into a large bowl, add rest of the dressing ingredients & give it a very good whisk until well incorporated

🥣 Now roughly chop up the boiled eggs, transfer straight into the bowl with dressing. Add remaining herbs & carefully mix until all egg pieces are well coated with the dressing

🥣 Lay out the slices of toasts, spoon some egg salad, arrange pickled radishes and finish with a dusting of Gochugaru. Enjoy!