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

Jasmine Rice Porridge

With a new found admiration in western world, Rice Porridge aka Kanji in India, Congee in China, Juk in Korea or Kayu in Japan .. is the true soul food from Eastern countries that can cure both sore throat and sad heart! Even though Bread is my true love , I do identify as a proud member of “Rice People” clan - Fried Rice, Khichdi, Pilaf, Rice Cake, Rice flour … I love it all, it’s so versatile and satiating. We eat this Rice Porridge at least once a week and I’m sure once you make it a couple times you will be hooked. I stick to 1:6 ratio for rice to water but feel free to reduce to 1:5 for a risotto like consistency or increase to 1:8 for a hearty soup. I experiment a lot with various toppings but always stick to keep one crunchy element and one pickle (for acidity) element. I have shared some of my favorite toppings in the notes below, you can start with those and move on to create your own!

*I have added link to my go to rice for this, however if you have Basmati or a long grain rice at home then just pulse the rice a couple times in the chopper to break them into tiny bits

Ingredients (serves 2 as Main)
1 tbsp + 1 tsp Neutral Oil (I prefer 1 tbsp Vegetable Oil + 1 tsp Sesame Oil)
4 Scallions, chopped
5 Garlic Cloves, crushed
1-1.5” Ginger, peeled and grated
15g Chives, chopped (optional)
1/2 Green Chile Pepper (Jalapeño, Serrano or Thai Chilies), finely chopped (de-seed for less heat)
1 tsp Ground Coriander
1 tsp your favorite mixed Spice Powder (I use Chinese Five Spice, but you can use Garam Masala, Baharat or Berbere too)
10g Dried Shiitake Mushrooms
20-25g Oyster Mushrooms (optional)
1/2 tbsp Doubanjiang or Fermented Broad Bean Chili Paste (substitute with 2 tsp Gochujang paste mixed with 1 tbsp Soy Sauce)
100g Jasmine Rice (I prefer this Thai brand called Asian Best but anything works), No intense rinsing required here as we want to preserve the starchiness. Just one light rinse is fine!
600g Water (I prefer to use 400g vegetable stock and rest water)
1/4-1/2 tsp Salt , adjust to taste

Directions
💥 In a deep bottomed pan or wok, add oil, scallions, green chile, chives, ginger and garlic. Fry on low heat for 4 mins then add all spices and mushrooms (if using). Continue frying for 4-5 mins. Then add Doubanjiang paste (or the Gochujang mixture) and cook for 1 minute

💥 Add rice and increase heat to medium flame. Fry for 2 mins and add water (or stock and water combo). Let it come to boil, cover and let it simmer for 13-16 mins or until cooked. Adjust seasoning at this stage and turn off heat

💥Prep your favorite topping - egg, pickled stuff, crispy bits , etc. Warm up the porridge and serve immediately with all the toppings!

*Topping Recommendations
Soft Boiled or Fried Egg
Chili Oil or Crisp
Fried Onions or Shallots
Croutons or Crackers
Sautéed Greens
Fresh Herbs such as Chives, Cilantro, Basil
Cucumber cut into matchsticks
Radish Pickled in salt & vinegar
Kimchi or Sauerkraut
Grilled Vegetables or Meat
Achar or Indian Style Pickle
Sprouts

Favorite Quick Slaw

Whether to accompany burgers, wraps or just sides - I feel Slaws are underrated and quite abused by fast food chains! They can be so much more… the incredible combo of crunch with creaminess and tang needs more love. So here I have a super quick slaw idea that will not only take your everyday meal to the next level but also convince you to just eat it by itself.

Some basics about getting a slaw right - cutting into thin batons or shreds is very important; limit the vegetable/fruit element to three; restrict the allium (onion or garlic) component to one and for the dressing, make sure to taste before mixing with vegetables. Also never mix the dressing beforehand as it will make the whole thing soggy!

Ingredients (as a side for 6)

1 Small Purple Cabbage, core removed and head shredded or thinly sliced (roughly 650g) - substitute with green cabbage

1 Apple (I like Honeycrisp or Gala but feel free to use any sweet & tart variety), thinly sliced into batons

150g Peeled and Shredded Kohlrabi (feel free to substitute with Radish or Carrot)

2 Scallions, thinly sliced

15g Cilantro or Parsley, finely chopped

1 tbsp Lime Zest (substitute with Lemon or Orange)

1 tbsp any Neutral Oil

1 tsp Salt

Handful Pomegranate Seeds (optional)

Dressing

35g Kewpie Mayonnaise (substitute with Vegan Mayo)

15g Greek Yoghurt (substitute with Vegan Yoghurt)

2tsp Harissa paste (substitute with Sriracha, Cholula or your favorite Hot Sauce)

1 tsp Neutral Oil

1.5 tsp Mirin

1 tbsp Lime Juice (substitute with Lemon or Orange)

Pinch of Salt

Directions

🥣 In a small bowl, combine and whisk all dressing ingredientsuntil nice and smooth. Keep it aside until ready to serve.

🥣 In a large bowl, toss rest of the ingredients (except pomegranate seeds, if using) until well combined. Once ready to serve, transfer the dressing into the large bowl. Mix really well and adjust seasoning if needed. Top with pomegranate seeds and serve right away

Not So Humble Lentil Soup

In the Umami basics repertoire, here I’m adding a humble looking soup yet exploding with bold flavors. Lentil soups are quite hearty and versatile to whip up in no time. You can make a big batch for weeks and switch up different toppings to make it special every time. I love the yoghurt sauce in this as it not only adds a subtle creaminess but a pleasant tang that balances the overall dish. I use the magic formula of 1:3 (+1/2) solid to liquid ratio to get the right results, so feel free to use this ratio for other lentils to make this delectable heartwarming dish this winter!

Ingredients (serves 6)
200g Green or Brown Lentils, rinsed under cold water
100g Carrot, after peeled and cut into 2” pieces
900ml Water + 100ml extra
2.5 tbsp Ghee (substitute with oil of your choice to keep it vegan)
1 large Red Onion, finely chopped
6 garlic cloves, smashed
2 tsp Ground Turmeric
1.5 tsp Ground Cinnamon
2 tsp Ground Cumin Seeds
2 tsp Ground Coriander Seeds
1 tsp Ground Cardamom
2 tsp Ground Chile Pepper of your choice
2 tsp Ras-el-Hanout or Baharat spice blend (optional)
2 tsp brown sugar
2 tsp Fine Sea Salt (adjust to your taste)
2 tbsp Tomato Paste
15-20g finely chopped fresh Dill

Yoghurt Sauce
70g Greek Yoghurt (substitute with vegan yoghurt)
1 small garlic, grated
1 tbsp Lemon juice
2 tbsp finely chopped Dill leaves
Pinch of Fine Sea Salt
1/4 tsp ground black pepper

Finishing touches
Toasted Pumpkin Seeds or Nuts of your choice
Chili Oil or Chile Pepper Flakes
Sumac
Crackers, lightly crushed
Fried Onions

Directions
💥 Combine and whisk all yoghurt sauce ingredients. Keep it aside for serving

💥 In a large saucepan, combine water, 1tsp salt, 1 tsp turmeric & lentil. Turn on heat and cook on medium heat until it starts simmering vigorously. Now put on the lid and cook for 12 mins. Then add carrots, cover and cook on medium-high heat for 12 more mins. Turn off the heat and keep it aside

💥 In a large deep bottomed pan (think Dutch oven or wok), add ghee and onions. Turn on heat and on low flame, cook onions for 8-10 mins then add garlic with all dry spices, 1 tsp salt and sugar. Cook everything on low flame for 5 mins (keep an eye so that it doesn’t stick to the bottom much). Now add tomato paste, cook for a minute then add cooked lentils-carrots-water (everything from previous step). Mix well and continue cooking for 10 mins

💥 Turn off heat and using an immersion blender, blitz everything to your preferred texture. Add 100ml extra water, mix well and turn on heat - bring it to simmer while stirring. Adjust seasoning at this stage. Now ladle hot soup into serving bowls, drizzle yoghurt sauce, sprinkle fresh dill and any or all of the finishing touches. Enjoy!

Umami Sauce

Here I’m sharing a quick spicy, tingly and hyper-addictive sauce that works with noodles, rice cakes or any fried or roasted seasonal veg.

Ingredients (makes enough for 150g Rice Cakes or Noodles)
Chili Oil
2 tbsp Sunflower / Vegetable Oil
1 tbsp fresh ginger, finely chopped
3 garlic cloves, finely chopped
3 scallions, thinly sliced (reserve 1 tbsp sliced scallion greens)
1/2 tsp Sichuan peppercorns, crushed
1 tsp chile flakes (Gochugaru preferred)
1/2 tbsp toasted sesame seeds

Umami mix
2 tbsp dark soy sauce (substitute with Tamari or Coco Aminos for GF & Soy free respectively)
1/2 tbsp Hoisin
1 tsp black vinegar (substitute with balsamic vinegar)
1 tsp coconut sugar (substitute with light brown sugar)
1 tsp toasted sesame oil

Directions
💥 Cook rice cakes/noodles or veg according to the recipe or package instructions. Whisk the umami mix ingredients and keep it aside

💥 Now combine first 4 ingredients of Chili Oil in a pan and put it on medium flame. Fry for 3 mins until sizzling and beginning to change color. Now add next 3 ingredients & fry for 2 mins. Followed by umami mix into the pan and fry for another 3 mins

💥 Transfer cooked noodles or rice cakes to the pan with chili sauce and mix everything on high heat for a minute. Transfer to a platter, garnish with reserved scallion greens and happy snacking!

*NOTE: you can just execute Step-2 and keep the sauce to use whenever. Store in a cool dark place for 5-7 days or refrigerate upto a month

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 Garlic

Ready in less than 15 mins! No oven, no microwave - just good old pan searing with luscious ghee and finished with salt and lime. You can use these in pizza/pasta toppings, toass, stews, salads, basically anything and everything.

Ingredients

15-20 Garlic Cloves , peeled & whole

1.5-2 tbsp Ghee

1/2 tsp salt

1/2 tbsp Lime Juice

2 tsp Lime Zest

Directions

🧄 Heat up a nonstick skillet on high flame, once super hot (if a drops of water touches the surface makes a hissing noise). Add the garlic cloves and let them char a bit - dry roast for about 4 mins (keep shaking)

🧄 Now add ghee and keep swirling the pan for 2-3 mins so that cloves are getting fried and golden in the fat. Cook for another 1-2 mins or until all cloves look deep golden

🧄 Turn off heat, transfer the cloves into a bowl, add salt, lime juice & zest. Toss well & all done!

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.

Multipurpose Creamy Salad Dressing

Chop up any seasonal veg such as cucumber, tomato, radish, fennel and/or celery. Smother with this creamy dreamy dressing and some fresh herbs to finish … a delectable side salad is ready in no time!

*to bulk up feel free to add some croutons, toasted pita or any cooked grains

Ingredients (enough for 2 Salad bowls)

1 tbsp Lemon Zest

1 tsp Chile Pepper flakes (if possible look for Aleppo Pepper flakes)

2 tsp ground toasted coriander seeds

1 tsp ground toasted cumin seeds

2 tsp Poppy Seeds

1 tsp Sesame Seeds (or just use total 3 tsp Poppy Seeds)

2 tbsp Lemon Juice

1 tbsp good quality Extra Virgin Olive Oil

1 tsp Salt

1/4 tsp Sugar

4 tbsp Tahini

2 tbsp Greek Yogurt (substitute with Vegan Yoghurt to keep the dressing dairy free)

1 tbsp water (more to adjust the consistency)

Optional additions

Handful Soft Herbs, chopped

Directions

🥣 Combine first 9 ingredients in a small bowl, whisk until well mixed to form a seedy Lemon oil mixture. Then whisk Tahini, yoghurt and water in a medium bowl. Now gradually stream the contents (Lemon, seeds, oil & spice mix) from small bowl into medium bowl (Tahini mix). Keep whisking until its homogenous and doesn’t look split. Add a couple splashes of water to adjust the consistency of the dressing

🥣 Now divide your salad ingredients (greens, fruits, veggies, grains, protein , etc.) into bowls. Pour the dressing and toss well!

🥣 For extra punch, add some chopped up soft herbs like basil, mint, cilantro or parsley into the lemon oil mixture. Enjoy!

Umami Salad Dressing

If I have to pick one Condiment that I can’t live without , probably this one! A versatile Salad dressing that can zhuzh up any dinner or lunch during any time of the year.

*can be made ahead and refrigerated upto 2 days

Ingredients (serves 4 as a side)

1 shallot, finely chopped

1 tbsp citrus zest

1 tsp red pepper flakes (use your favorite pepper here)

1/2 tbsp ground toasted coriander seeds

1 tsp ground toasted fennel seeds

1 tsp Dijon mustard paste

3 tbsp citrus juice

2 tbsp white wine vinegar or Rice Vinegar

1 tsp Light Soy Sauce (use Tamari / Coco Aminos / Fish Sauce instead)

1 tbsp water

2 tbsp good quality Extra Virgin Olive Oil

Directions

🥣 Combine everything in a blender. Whiz 4-5 times or until everything looks homogeneous and , well emulsified

🥣 Now divide your salad ingredients (greens, fruits, veggies, grains, protein , etc.) into bowls. Pour the dressing and toss well!

Umami Noodles

These super easy super delish noodles are fantastic on their own but they are also a perfect vessel for your go to protein or with a fried egg.

*just stick to the measurements and feel free to substitute soy with Tamari or Coco Aminos to keep it soy-free. Or add lime zest and juice instead of vinegar for a zing.

Ingredients (serves 2)

200-220g Cooked Noodles

Base

2 tbsp Neutral Oil such as Vegetable, Sunflower or Canola

4 scallions, finely chopped

1” ginger, peeled & grated (optional)

4 garlic cloves, peeled & crushed

1 tsp hot chile pepper flakes (substitute ground black or white pepper)

1/2 tbsp ground coriander seeds

1/2 tsp ground turmeric

Sauce

1 tsp Cornstarch

2 tbsp Light Soy Sauce

2 tsp Rice Vinegar (substitute with any white vinegar)

1/2 tbsp Brown Sugar or Maple Syrup

Garnish

1-2 tsp Roasted sesame seeds

1 tbsp chopped Basil, Chives or Cilantro

Directions

💥 Whisk all Sauce ingredients and keep it aside. Now, in a large heatproof bowl (you can totally use a large cookware too), combine all base ingredients except oil. Heat up oil until it’s making a sizzling noise ( about 4 mins on medium flame). Pour the super hot oil into the bowl with aromatics, give everything a good mix. Now add the sauce into the bowl. Cover & let the flavors meld for 10 mins

💥Meanwhile whisk all sauce ingredients and keep it aside. Cook the noodles according to package instructions and transfer straight into the large bowl with aromatics and sauce.

💥 Toss everything until well combined. Garnish with toasted sesame seeds & herbs. Serve right away!

Umami Tomatoes

Perfect topping or condiment to posh up your pasta, sandwiches, salads, stews and what not.

Ingredients (enough to store in a pint size container)

4-5 medium sized Vine Tomatoes, each cut into 8 wedges

2 tbsp Olive Oil (or any type of oil)

3 tbsp Balsamic Vinegar

1 tsp Fine Sea Salt

1/2 tsp crushed pepper (black/red/white)

1/2 tsp Granulated Sugar

9-10 sprigs of Thyme, pick leaves and chop up roughly (if using dried thyme then 1-2 tbsp)

Directions

🍅 Pre-heat oven to 340F. Combine all ingredients in a large bowl. Mix well

🍅 Arrange the wedges on a parchment lined baking sheet (reserve the excess juices/liquid) and bake for 60 mins or until they look dark, slightly shriveled yet a bit juicy

🍅 Let it cool completely. Transfer into an air-tight container/jar then add the reserved juices and store up to 2 weeks in the fridge. Use it to jazz up sandwiches, pasta or eggs!