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!

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!

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.

Winter Ratatouille

French summer classic gets a seasonal makeover. Here I have wintertime staples such as squashes, purple sweet potatoes, beetroot, carrots and apples - all thinly sliced and fanned out on a luxurious sauce that can be easily veganized. And the finishing touch of maple butter glaze with crispy herb is an absolute must. Whether it’s a special occasion or a dinner party this one will definitely get you all the “oohs” and “aahs” and the bonus is kids will love it too (as long as you don’t reveal the list of veggies).

I love to serve it with lightly toasted tortillas, so that everyone can dig in and make their own wrap with the ratatouille. And this Citrus Salad goes really well with this one.

Ingredients (serves 4-6 as side)

2 tbsp Salted butter (substitute with Olive Oil to keep it Vegan)
170g Leek Whites or the edible portion, thinly sliced
3 Garlic Cloves, chopped

1” Ginger Piece, peeled and grated
1/2 tsp Ground Allspice Berries (substitute with Ground Cinnamon)
1/2-3/4 tsp Ground Nutmeg (adjust to your taste / preference)
1/2 tsp Fine Sea Salt
2-3 Sprigs of Thyme
2 sprigs of Tarragon (substitute with Sage), discard stems and separate the leaves. Chop up the leaves coarsely
150ml Vegetable Stock (substitute with Water)
85g Crème Fraîche (substitute with Sour Cream or Vegan Cream Cheese)
25g Grated Gruyere or Cheddar Cheese (substitute with Vegan Cheddar)
1 tsp crushed White Pepper (black or pink pepper will work too)

Veggie Prep (everything should be thinly sliced into 3mm half moons)
2-3 Apples (preferably Pink Lady or Golden Delicious / Gala Varities)
2-3 Small Sweet Potatoes (Orange or Purple variety)
2 Medium Beets
1/2 of a Small Butternut Squash
1/2 of a Small Delicata Squash
1 + 1/2 tbsp Olive Oil
1/2 tsp Salt
2 sprigs of Thyme

Glaze
1.5 tbsp Unsalted Butter (substitute with Vegan Butter)
1 tsp Maple Syrup

1/2 tsp Apple Cider Vinegar
1/2 tsp Crushed White Pepper (black or pink pepper)
10-12 Fresh Tarragon or Sage Leaves

Directions

1. Finish the Veggie Prep: Combine 1 tbsp Olive Oil (reserving 1/2 tbsp) with all veggie prep ingredients in a large bowl. Toss really well until everything is coated in oil, salt and thyme

2. Make the sauce: In a 10” oven proof skillet (if you don’t have one then use a regular skillet and use a 10” Round baking tin later) add butter, leeks, ginger and garlic. On medium flame continue frying until they start sweating and smelling aromatic (about 4 mins or so). Then add dry spices and cook for 2 minutes; now add chopped tarragon leaves and stock. Give it a good mix and increase the heat to bring to vigorous simmer - once simmering cook it for 5 mins and turn off the heat. Pre-heat oven to 375F. Once cool enough, transfer into blender, add crème fraîche and cheese. Whiz until it’s a smooth sauce like consistency

3. Arrange and bake: Transfer 3/4 sauce back to the oven-proof skillet or a round cake tin. Swirl the skillet/tin so that a layer is formed in the base then start arranging the seasoned slices of vegetables from the large bowl. I prefer to create a set of different colored slices (example: 1 slice of Apple, 1 slice of carrot, 1 slice of Delicata, 1 slice of Beet, 1 slice of Purple Sweet Potato and 1 slice of Butternut Squash), then repeat the pattern. Even if it’s haphazard it will still look fabulous due to the stunning natural colors of all vegetables. I try to stuff in a lot more vegetables as they shrink a lot while baking so don’t be afraid to squish and overlap. If there are leftover vegetables, then lay them over on a parchment lined baking sheet and bake them on a separate rack until golden and cooked. Those will be amazing for another dinner. Now, pour the remaining sauce on top of arranged vegetables finish with 1/2 tbsp Olive Oil and crushed white pepper. Cover with an aluminum foil and bake for 30 mins and uncover, increase the temperature to 400F and bake for another 20-25 mins or until the veggies look caramelized and when poked with a fork, they are tender

4. Serve: When ready to serve, heat up butter in a small pan. Once sizzling, add tarragon or sage leaves. Fry until crisp, fish out the leaves and let the butter cool a bit. Now whisk, maple syrup and the aromatic butter into a glaze. Brush the ratatouille with the glaze and decorate with crispy tarragon or sage leaves. Enjoy!

*Note: if you have a cast iron Dutch oven or braiser with a lid then it will be perfect to use here

Baharat Mushroom Piccata

My vegetarian riff on a classic Italian Meat Dish - Shiitake and Oyster Mushrooms tossed and coated with Baharat & panko mix then fried until very crisp. Caramelized leeks, tarragon and garlic form the base to which chopped up marinated olives, lemon slices, white pepper and white wine are added. Then butter cubes are swirled in to finish an unctuous sauce. It was very aromatic, sprightly and an utter textural delight! Personally I like to serve with some wild rice or lightly spiced bulgur but I can’t think of reason why it won’t work on a Toast?!

*I have made the vegan and gluten free versions and they are wonderful; however I do think the flavor of dairy butter and soy sauce is quite unique and hard to replicate with substitutions. Unless you have intolerances or following a strict diet regimen I would recommend trying once as is to see what I mean

Ingredients (serves 2 as Main)

150g Fresh Shiitake Mushrooms, quartered 

150g Oyster Mushrooms, roughly torn

2 tsp Baharat Spice Blend (sub Shawarma spice blend)

1 tsp Light Soy Sauce (substitute with Tamari for Gluten Free)

1.5 tsp Cornstarch

2 tsp Panko Breadcrumbs (substitute with Rice Flour to keep it gluten free)

3 tbsp Avocado Oil (substitute with Olive Oil)

100g Leeks (only white & light green part), thinly sliced

15g Chives, finely chopped

1 small Thai Chile, chopped (optional)

2 garlic cloves, crushed

1 Meyer Lemon, 1/2 of it thinly sliced into 6-7 rounds & other half juiced (substitute with regular lemon)

25-30g Marinated Green Olives, pitted & roughly chopped

1.5 tsp Ground White Pepper (substitute with black pepper)

2 tbsp chopped Tarragon

1/2 tsp Fine Sea Salt

120ml Dry White Wine (substitute with vegetable stock to keep it alcohol free)

2.5 tbsp Unsalted Butter (substitute with vegan butter), cut into small cubes

Directions

🍄 In a large bowl, combine first six ingredients, mix well until mushrooms are lightly coated & spiced. Heat 2 tbsp oil in a large skillet, transfer coated mushrooms into skillet & fry on high heat until crisp & golden - about 8 minutes. Reserving any excess oil, keep the crisp mushrooms aside

🍄 In the same skillet, add 1 tbsp oil, leeks & Thai chile (if using). Fry on medium flame for 5 mins then add garlic and chives (reserving 1 tbsp chives for garnish). Continue frying for 3-4 mins. Now add olives, pepper, tarragon & salt, cook for a minute & add lemon slices. Cook for 30 seconds & add wine. Increase the flame to high & cook for 2-3 minutes

🍄 While it’s vigorously bubbling, add butter and continue swirling the pan constantly so that it’s well emulsified. Now transfer the crisp mushrooms & cook for a minute. Turn off heat

🍄 Finish with lemon juice and garnish with reserved chives. Enjoy!

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

Harissa Kabocha Squash Mascarpone Flatbread with Fixings

Don’t want to make dough from scratch but want to serve a party pleaser centerpiece that’s not charcuterie? I got you! Here’s an impressive flatbread utilizing generic store-bought pizza dough with fixings that add legit drama. The pizza dough come in quite handy for a dinner party or a busy workday lunch - amazing canvas to use up leftovers too.

I got my favorite kabocha squash - the texture is quite unique, and I usually use it in stews and making desserts but this season I have been hooked to roasting with harissa and employing as a pizza topping. Its quite delish and satiating.

The herb paste and pickled radish are an absolute must! I like to serve it with a Turkish Chile Pepper (Pul Biber) and grated garlic infused olive oil but feel free to serve with any chili oil that you like!

Ingredients (Serves 4)

1lb store bought Pizza dough (I used from Trader Joe’s)

Harissa Squash
350g Kabocha Squash, sliced into 1/8” thick half moons (substitute with any winter squash) - I like to keep the skin on for the texture but you can totally peel it off and bake
1/2 tbsp Tomato Paste
1-2 tbsp Harissa Paste (adjust based on the type and your spice tolerance - if using Mild variety then you can use upto 2 tbsp)
2 tbsp Neutral or Avocado Oil
1.5 tbsp Soy Sauce
1 tbsp Mirin

Fried Aromatics
1 trimmed Leek, only edible white & light green portion - sliced into 1/2” thick half moons
2-3 Small Breakfast Radish
4 garlic cloves, smashed and roughly chopped
2 tsp Neutral Oil
1 tsp Harissa Paste

Mascarpone Mix
110g Mascarpone, Room temp
50g Greek Yoghurt
1 tbsp dried Mint
1/2-1 tsp Salt
1 tsp Ground Black Pepper

Herb Paste
10-12g Mix of Fresh Cilantro and Mint leaves
20g Roasted Pumpkin Seeds
2 tbsp Lemon Juice
1 tbsp Lemon Zest (optional)
1.5 tbsp Chili Oil or Extra Virgin Olive Oil (for less heat)

Pickled Radish
4 Breakfast Radish, thinly sliced
2 tbsp Lemon Juice
Pinch of Sugar

1-2 tsp Olive Oil to finish (optional)

Directions
💥 Bring the pizza dough to room temperature. Oil a 13”x9” baking sheet, line with parchment and lightly grease with oil. With wet hands, transfer the pizza dough on to the sheet 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. After 15 mins, stretch the dough as much as possible to fill the pan. Cover with an inverted tray 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)

💥 Pre-heat oven to 420F and line a large baking sheet with parchment or aluminum foil. In a large bowl, combine all Harissa Squash ingredients and give it a good mix. All slices should be well slathered. Arrange the slices on the lined sheet and bake for 20-25 mins or until golden & cooked through. Increase the oven temp to 435F

💥 While squash is in the oven, heat up oil in a skillet and on low flame fry leeks and radish with garlic and harissa paste for 4-5 mins. Keep the fried aromatics on side. Combine and whisk all mascarpone mix ingredients into a smooth paste. In a small bowl, combine all pickled radish ingredients and leave it to pickle for 15-20 mins

💥Dimple the risen dough, spread the mascarpone mix on top, arrange Roasted squash wedges and scatter fried aromatics. Drizzle 1-2 tsp Olive Oil (optional) and bake for 25 mins or until golden with crisp bottom. Meanwhile, blitz all herb paste ingredients and keep it aside

💥 Plop spoonful of herb paste all over on the flatbread, scatter pickled radish and serve warm or room temperature. Enjoy!

Sambar Coconut Crêpes with Fixings

First things first - even if you think you are familiar with Indian cuisine and more or less understand the flavors, I can assure you that you are not there yet! As someone who spent 26 formative years in the sub-continent and have been exposed to a fair bit of several regional cooking, I know that I can barely scratch the surface of the rich and complex food the country offers. It’s quite encouraging to see, several up-and-coming Indian origin chefs and social media influencers are now focusing a lot more on branching out beyond Butter Chicken, Garlic Naan, Dal Makhni and Gulab Jamun. Now, I finally feel quite optimistic that we are at the cusp of the beginning of a new and exciting phase for Indian Food representation, yay!

So here I am, sharing a bit of nostalgia and food from my home state - Orissa (Odisha now!) where one of the most popular dishes is called Pitha - a family of breads, dumplings and pancakes mostly made of rice flour and usually steamed or fried. This particular dish is inspired by a specific variety called “Chitau Pitha” (quite similar to the “Neer Dosa” from Mangalore) - which traditionally has ground soaked rice, freshly grated coconut and a bit of ghee in the batter and served during breakfast either with a cauliflower potato stir fry or a sweet coconut relish. While growing up, I would ONLY eat these as roll-ups smothered with the fiery Gunpowder Spice blend supplied by our neighbor Auntie and stuffed with Green Beans…well I was an infamously picky eater with weird food habits! Thankfully most of them are corrected now. To celebrate that memory, I made these tender and fragrant savory crêpes filled with fresh herbs, jammy tomatoes, fried beans and pickled elements. I would highly encourage to scout for two specialty ingredients used here - Sambar Powder and Gunpowder/Milaga Podi in your local Indian Grocery Store, if unavailable then you can totally look on Amazon or make your own (tap the links shared in the recipe). These crêpes are quite versatile actually, feel free to use your favorite sauces, fried stuff… think taco fixings?! I hope you all like it as much as I do.

Ingredients (makes 8-10)
Batter
150g Rice Flour
20g Gluten Free Plain Flour (substitute with plain flour)
1 tsp Ground Turmeric
1 tbsp Sambar Powder (to make your own just Google and pick any of the top results)
1 tsp Fine Sea Salt
1 Can or 400g Coconut Cream (NOT same as Coconut Milk)
120g Water
1 large Egg OR 50g Aquafaba (reserved liquid from canned garbanzo or cannellini beans)

Green Beans
2 tsp Neutral Oil
1 Large Shallot, thinly sliced
2” Ginger, peeled and grated
2 tsp Mustard Seeds
10g Chives, finely chopped
300g Green Beans, de-stringed and sliced into thin 2.5-3” long pieces
1/4-1/2 tsp Salt (adjust to your taste)
1-1.5 tbsp Water

Jammy Tomatoes
250g Cherry Tomatoes, whole
1 Red Bell Pepper, diced
1/2 tsp Smoked Paprika
1/4 tsp Salt
1/2 tsp Sugar
1.5-2 tbsp Gunpowder Spice Blend (substitute with any savory Dukkah or your favorite spice blend)

Pickled Stuff
6 Breakfast Radish, thinly sliced into discs
1 small Shallot, thinly sliced
1/2 Red Fresno Chile, thinly sliced into rounds
2 tbsp Apple Cider Vinegar
1/4 tsp Sugar
1/4 tsp Salt

9-10g Fresh Cilantro, roughly chopped
8-9g Fresh Sweet Basil Leaves, roughly chopped

Directions
💥 Combine all pickled stuff ingredients in a small bowl and keep it aside for 20 mins or so. Now heat up a small 8-9” nonstick skillet, once very hot transfer tomatoes and begin charring them. Keep the pan moving to ensure they don’t stick. Once they start softening and blistering, add pepper and let everything char/cook for 1 minute. Turn off heat and transfer everything into a bowl, immediately add paprika, salt, sugar and gunpowder (spices must be added when hot). Give it a good mix and keep it aside

💥 Put all crêpe batter ingredients in a blender, pulse until smooth and loose consistency is achieved. Adjust water quantity to get to a thinnish crêpe like batter consistency. Let it rest for 25-30 mins. Meanwhile, heat up oil in the same skillet - add ginger, shallot and mustard seeds. Fry on medium flame for 2 mins, add green beans and continue frying for 4 mins. Add chives, salt and water, mix and cover. Let it cook on low flame for 3 more mins. Turn off heat and transfer and keep those beans aside (they should be cooked with a bite)

💥 Pre-heat oven to 200F. Wipe the skillet clean and put it back on heat (no oil needed, the fat in coconut cream is enough). Give a little whisk to the batter so that it de-settles and becomes homogenous again. On low-medium flame, ladle about 1/4 cup batter and swirl to cover the base (the edges will be thinner than center). Cook for 2-3 mins or until it’s set. Then flip and cook for another minute and gently slide onto a parchment lined baking sheet. Repeat this process to make about 8-10 crêpes and keep them warm in the oven until ready to serve

💥 Pick up a warm crêpe and stuff with some jammy tomatoes & fried green beans (refer to the image gallery). Top with pickled stuff and fresh herbs, roll up and enjoy!

Baharat Mushroom and Swiss Chard Hand Pies with Green Sauce

Even though I love making everything from scratch (lol!), but there are several occasions when I rely (rather prefer) on taking shortcuts and just buy. For example, the frozen Garlic Naans or Malabar Parathas from Trader Joe’s - they are as good as it gets so I have never really invested any time to make them from scratch. Similar story with good quality Puff Pastry - although I do feel the homemade one is better, (marginally though) the skill and effort required to get it anywhere close is a lot for an enthusiastic home chef. So, for untimely or timely pie cravings, here I have some posh little hand pies that come together quickly and hits the spot - especially if you are a pot pie lover! Baharat - the warm spice mix from the Middle East Region adds a wonderful depth to the umami notes from Mushrooms, vegetal earthiness from the chard and the creamy tang from yoghurt. If you can’t find it in your grocery store, then it’s quite easy to make your own blend at home - even though the ingredients vary across regions, here’s a fantastic blend that’s a good starting point and will quickly become your go to spice for marinades, soup & stew base, etc.

*Can be easily turned Vegan by following the substitution notes

Ingredients (makes 8-10)
18 oz or 520g Frozen Puff Pastry (I highly recommend all butter puff such Trader Joe’s or Dufour). To keep it Vegan, substitute with a vegan puff-pastry

Filling
335g Mixed Mushrooms of your choice, thinly sliced
2 tbsp Salted Butter (substitute with oil or vegan butter)
120g Red Onion, finely chopped
40g Scallions, finely chopped
4-5 garlic cloves, smashed & chopped
110g Swiss Chard, stems and leaves separated. Stems thinly sliced into bits
1 tsp Ground Coriander Seeds
1.5 tbsp Baharat Spice Mix
165g Greek Yoghurt (substitute with Vegan Yoghurt)
40g Water
1.5 tbsp Cornstarch / Cornflour
1-1.5 tsp crushed black pepper
1-1.5 tsp Salt
Sesame seeds (optional)

Egg Wash
1 large Egg, Beaten
1 tsp Maple Syrup
1 tsp Soy Sauce

*for vegan alternative whisk 4 tbsp Plant Based Milk + 1 tbsp Maple Syrup and a dash of Soy Sauce)

Sauce
25g Cilantro including stems, cleaned and roughly chopped
25g Garlic Chives (otherwise known as Chinese chives), roughly chopped (substitute with regular chives or scallions)
1/2 tsp Fine Sea Salt
1 tbsp Lime Zest
3 tbsp Lime Juice
2 tbsp Extra Virgin Olive Oil
5 tbsp Tahini
2 tbsp Water

Directions
🥧 Thaw the pastry overnight (move from freezer to fridge). Roll out each pastry sheet and cut into 8-10 equal rectangles (16-20 rectangles in total and each being roughly 10” x 8”). Arrange them on two lined baking sheets and refrigerate

🥧 In a deep bottomed pan, add butter, onions and scallions. Fry on medium flame for 5-6 mins or until translucent. Then add chopped chard stems & garlic, fry for 2 mins. Now add all mushrooms and fry for 5 mins or until they start releasing water and reducing in quantity

🥧 Whisk Yogurt, cornstarch and water to make a slurry. Add 3/4 of this slurry into the pan along with chard leaves. Cook for 2 mins then add remaining slurry. Mix everything really well and turn off the heat. Let it cool to Room temperature (the texture should be slightly pasty not liquidy at all - if it’s too wet then cook for 2-3 mins and let it cool again)

🥧 Pre-heat oven to 425F / 210C and bring out the pastry rectangles from fridge. Now spoon 2-3 tablespoons of filling in the middle of half of the rectangles (8-10 of those), cover it with another pastry rectangle. Press the two seams between fingers to seal the edges, then using the tip of a fork make indents to crimp and seal properly. Repeat this with remaining pastry rectangles to get 8-10 hand pies. Chill in the fridge for 10-15 mins

🥧 Whisk all egg wash ingredients & brush each pie with it. Sprinkle sesame seeds (if using), bake for 17-18 mins (may vary if using vegan pastry) or until very golden brown. While it’s baking, dump all sauce ingredients in a blender and blitz until a smooth sauce is achieved. Adjust seasoning and consistency with salt & water

🥧 Serve the pies along with sauce and a refreshing crunchy salad or the Slaw (in the picture). Enjoy!

Saffron Roasted Cauliflower and Peppers in Caper Dressing

We all have a handful of recipes that we can whip up our eyes closed - this super easy tray bake falls into that category. Comprising all my go to pantry essentials and including my favorite spice “saffron” - this one is a winner anytime of the year! Make sure to use only Golden Raisins (bear with me even if you don’t like Raisins) in the dressing and by swapping the butter with oil you can adapt it to vegan dietary restriction. Since the saffron is included in the cooking medium, therefore you don’t need a very high quality or imported Persian Saffron - reserve that for no bake desserts!

Ingredients (Serves 4 as a side)

1 head of Medium Cauliflower, leaves intact & cut into quarters. Blanched for 60-90 seconds in boiling salted water

1 large Red Onion, quartered & cut into big chunks

8 mini Sweet Peppers, whole with a slit

4 Garlic Cloves, crushed

1 tsp ground Cumin Seeds

1 tsp ground Cayenne pepper (substitute with mild chile flakes for less heat)

1/4 tsp Fine Sea Salt

1 tsp Brown Sugar

Saffron Butter

4 tbsp Unsalted Butter (to keep it vegan substitute 1:1 with Olive Oil)

1 tsp saffron threads

1 tsp sea salt

Capers Dressing

4 tbsp drained capers, patted dry & finely chopped

12g flat leaf parsley, stem discarded and finely chopped

12g chives, finely chopped

2 tbsp white wine vinegar

2 tbsp Extra Virgin Olive Oil (EVOO)

1 tbsp lemon juice

1 tbsp lemon zest

45-48g Golden Raisins (if you are dead set on not using raisins then swap with same quantity of Turkish style Dried Apricots)

1.5 tbsp Orange Juice (OJ)

Pinch of salt

Directions

💥 To make the saffron butter - combine saffron threads & salt then crush them into powder. Heat up butter, once shimmering add saffron-salt mix & cook on low flame for 3 mins. Then let it steep for at least 1 hour to overnight

💥 Pre-heat oven to 400F, then combine first 8 ingredients in a large roasting pan (I use a 13”x9” casserole pan). Transfer the saffron butter & mix until everything is well coated. Bake for 40 mins or until cooked and golden

💥 Meanwhile in a small heatproof bowl add raisins and OJ. Microwave on high power for 30 secs, let it sit for 15-20 mins. Roughly chop up the raisins and throw it back into the bowl. Add rest of the dressing ingredients into the bowl and mix everything. Once the vegetables are out of oven, let it cool for 2-3 mins then generously scatter caper dressing into the roasting pan. Give it a toss and serve right away!

Winter Special Dal

A red lentil, turmeric and coconut milk based dal packed with a punch from ginger, re-hydrated chiles and lime. Substantiated by spinach, cumin flavored fried sweet potatoes and finished with a sweet-spicy coconut topping (to which I also add a good measure of curry leaves, totally optional though). I came up with this as a quick and complete meal that stores well for busy weekday lunches. I was thrilled to see that so many of my followers loved this humble soup and have recreated it with squashes and pumpkin as well. Hope this winter you will find an opportunity to give this all time house favorite a go!

Ingredients (serves 4)

Sweet Potatoes

3 medium sweet potatoes, peeled and cut cross-wise into 1” discs (about 325g)

2 tbsp Olive Oil

1 tsp ground cumin

1/2 tsp ground cayenne (substitute with crushed black pepper)

1 tsp Brown Sugar

1/2 tsp Fine Sea Salt

Dal

2 tbsp Olive Oil

1 Shallot, coarsely chopped

2” Fresh Ginger, grated

1 tsp Cumin Seeds

1 tsp Ground Turmeric

1 tsp Fine Sea Salt

2 Small dried red chiles, finely, rehydrated and chopped

(feel free to substitute with 1.5 tsp red pepper flakes)

2 lemongrass stalks, tough parts removed and blitzed (optional)

96g Red Lentil, rinsed under cold water

400ml Coconut Milk (I prefer the Chaokoah brand)

500 ml Water

100g Baby Spinach

Zest and juice of 1 small lime

Garnish

1 tsp Olive Oil

55g grated coconut (thaw frozen ones available in Asian grocery stores.

I use the one from Deep brand found in all Indian Grocery Stores)

1 tbsp Maple Syrup or Agave Syrup

1 tsp Red pepper flakes

1/2 tsp Sea Salt

Directions:

🥣 Prepare the sweet potatoes - heat up oil in a skillet, add the potatoes spices, sugar & salt toss until well combined. Fry for 13-15 mins or until both sides are golden brown. Once ready, keep it aside

🥣 Now in a soup pot heat up oil then add shallot & ginger. On medium heat, sauté for 8-10 mins then add cumin seeds & sauté for 1 more minute. Add the spices, rehydrated chiles, lemongrass (if using) & continue to sauté for 2 mins

🥣 Add the lentils, coconut milk, water & salt (adjust seasoning if required), bring it to boil then simmer for 20 mins. While dal is simmering, in a small bowl combine all garnish ingredients and keep it aside

🥣 After 20 mins of simmering, add the sweet potatoes, spinach, zest & lime juice. Reduce heat & mix every thing well. Now, turn-off the heat after 2-3 minutes

🥣 In a small pan, heat up 1 tsp Oil and add the garnish & fry on high heat for 3-4 mins or until entering looks golden and sticky

🥣 Ladle the dal in a serving bowl, top it with the crunchy sweet-spicy coconut garnish. Serve with flatbread or jasmine rice & a couple wedges of lime

*Note: to rehydrate dried chilies - just place them in boiling water. Cover and let them soak for 15-20 mins

Blistered Garlic and Breakfast Radish Rasam

In my 15 years of home cooking journey, the very first dish I deliberately tried to nail was “Rasam” - the magical soup hailing from Southern India that not only warms you soul but also cures the seasonal sniffles in no time (sounds dodgy, eh!). The recipe varies across all states in that region and after experimenting with different variations, I have found my happy version that includes lots of whole caramelized garlic and sweet radish. I love dunking steaming Idlis (steamed fermented rice cakes) however the classic Rasam-Rice combo is hard to beat. Don’t get bogged down by the long list of ingredients as I can swear you will get hooked on to this for life - especially when down with cold/flu.

Ingredients (serves 3-4)
15 cloves of garlic, peeled and whole
6-7 Breakfast Radishes, quartered (substitute with Daikon or Jicama about 20-25g)
2-3 tbsp Ghee
1/2 tsp Salt

Rasam
1 tsp whole black peppercorns
1/2 tbsp Cumin Seeds
2 Rehydrated Dried Chiles - soak dried chilies in boiling water for 15 mins then drain and pat dry
1 large Garlic Clove
1 Medium Red Onion (about 30-35g), thinly sliced
1/2 jalapeño, de-seeded and thinly sliced (optional)
1 Medium Tomato, finely chopped (preferably remove the skin)

1/2 tbsp seedless tamarind pulp soaked in100ml warm water or else 3/4 tsp Tamarind Concentrate (Tamicon Brand) dissolved in 100ml Water
500ml water
50g Cooked Red Lentils
1 tsp fine sea salt
1 tbsp ghee (substitute with Olive Oil)
1 tsp Mustard seeds
1/4 tsp ground turmeric
Generous Pinch of Asafoetida (optional)
10-15 curry leaves
2-3 tbsp coarsely chopped cilantro for garnish

Directions:

🥣 Soak the tamarind pulp for at least 30-40 mins then using a sieve strain the concentrate and keep it aside. If using the concentrate, then mix with water and keep it aside

🥣 In a pan, on low heat, toast peppercorns & cumin for about 5 mins or until very aromatic. Now using a mortar pestle/spice grinder/food processor blitz the toasted whole spices, garlic & rehydrated chiles into a coarse paste

🥣 Now heat up a nonstick skillet. Once smoking, add garlic cloves and toast for 2-3 mins or until begins to char or turn deep golden. Then add 1 tbsp Ghee and fry garlic for 3 mins. Transfer the garlic into a bowl and return the skillet to high heat. Now add radish quarters and let them start turning golden, then add 1 tbsp Ghee and fry for 4-5 mins. Transfer into the bowl with garlic. Everything should look deep golden and blistered all over. Sprinkle salt and toss to coat well. Keep it aside

🥣 In a soup pot, on medium flame - heat up ghee and add onion and jalapeño. Fry for 10-12 mins or until looks caramelized and smells aromatic. Now add mustard seeds, curry leaves, turmeric & asafoetida and sauté for 2-3 mins. Add ground spice paste and continue to sauté for another 2 mins, then add lentils, tomato and sauté for 3 more mins. At this point, add the tamarind concentrate, water & salt. Adjust the seasoning (if required)

🥣 Simmer this on medium heat for 13-15 mins. Add blistered garlic and radish into the pot and cook for 2-3 more mins. Serve right away with a garnish of chopped cilantro

Cavatappi in Shopski Style Feta

Adapting the Shopski Style Baked Feta - a beloved dish from Bulgaria into a pasta. Other than the time involved in pasta cooking, there’s no additional active cook time, everything happens in the oven! You can totally use roasted peppers from jars or pre-pickled chiles but I insist on trying everything homemade at least once. Feel free to use any short pasta such as farfale, rigatoni or gigli and give this easy and indulgent pasta dish a go!

Ingredients (Serve 3-4)

6 sweet red peppers (sub 2 red bell peppers, slit lengthwise
1 tbsp Olive Oil
1/2 tsp Fine Sea Salt
1 tsp crushed Black Pepper
30g Red Onion, thinly sliced
250g Cherry Tomatoes, Whole
1 Serrano Pepper pickled in vinegar and salt overnight, chopped (de-seed to reduce heat)
2 Garlic Cloves, crushed
1 tsp Cumin Seeds, ground
1 tsp Chile flakes
2 tsp Sweet Paprika
1/4 tsp fine sea salt
1 tbsp Tomato Paste
230g or 1/2 lb block of Sirene or Bulgarian Feta (substitute with Greek Feta)
1 tsp Runny Honey
1 tsp Extra Virgin Olive Oil (EVOO)
220g Cavatappi pasta, cooked based on package instructions

Garnish
1 tsp Baharat Spice Blend + 1/2 tsp Aleppo Pepper Flakes (regular red pepper flakes is fine)
1 tbsp Olive Oil
2 tsp Breadcrumbs

*Optional: fresh picked oregano leaves (substitute with Basil)

Directions
🥣 Pre-heat oven to 425F. In a large baking dish, combine red peppers, olive oil, salt and black pepper. Mix well. Bake for 15-17 mins, take it out and turn down the oven temp to 400F

🥣 Remove the peppers, when cool enough to handle roughly chop them and toss it back into the baking dish. Now add remaining ingredients except EVOO and honey into the dish and give it a good mix. Make space in the center and put the block of Feta. Drizzle EVOO and honey on top of the block

🥣 Bake for 20 mins and then crank up the temp to 425F and bake for another 5-7 mins. While this is baking, prepare the garnish - in a small pan, combine spices, oil and breadcrumbs, Fry on medium flame for 2-3 mins or until golden brown and aromatic. Keep it aside until ready to serve.

🥣 Once out of the oven, the feta should look caramelised on top and feel soft in the middle. While hot, vigorously mix the feta with everything else to make a thick creamy sauce. Then quickly transfer the cooked pasta into baking dish and mix until pasta is well coated

🥣 Sprinkle the spiced breadcrumb topping alongwith fresh oregano (if using) and serve straight in the baking dish

Spicy Numbing Cauliflower Fry

Loosely inspired by the Sichuan Cauliflower dish from MCCB restaurant in Chicago, this one is a staple in our house during cauli season. It comes together pretty quickly for a weekday lunch or dinner. The Taiwanese variety of cauliflower can be found in Asian Supermarkets and have slender, light green stems with small flower buds. When cooked, it tastes sweeter than regular variety! I highly encourage you to make an effort to find this variety to make this dish as is at least once.

Ingredients (serves 2 as Main)
500g or 1 Head of Taiwanese or Chinese Cauliflower (substitute regular cauliflower)
2 tbsp Vegetable Oil
6 Dried Red Chilies (optional but highly recommend), snipped into small pieces
1 small red onion, finely chopped
10 garlic cloves, whole
1 tbsp grated fresh ginger (optional)
1/2 tsp Sichuan Peppercorns

1.5 tbsp Doubanjiang Paste
1/2 tsp Ground White Pepper (substitute with black pepper)
1 tsp Ground Coriander Seeds

Sauce
60ml Water
2 tbsp Shaoxing Cooking Wine (substitute with Dry Sherry to keep it GF)
1.5 tbsp Light Soy Sauce
2 tsp Maple Syrup

Garnish
2 tsp Roasted Sesame Seeds
1 tsp Toasted Sesame Oil
Handful fresh cilantro, chopped (substitute with 1-2 tbsp chopped chives)

Directions
💥 Remove tough parts of cauliflower stems, cut into long florets if using Chinese / Taiwanese variety. For regular cauliflower, cut into bite size florets. Rinse well, pat dry and keep it aside

💥 In a bowl, whisk all sauce ingredients and keep it aside. Now add oil into a large wok or skillet and put on medium high flame

💥 Once hot, add onion, chilies and ginger (if using), fry for 2 mins. Then add coriander, Sichuan peppercorns and Doubanjiang fry for 60-90 seconds (if the aromatics start sticking then splash 1 tbsp Shaoxing cooking wine or water to deglaze)

💥 Add garlic cloves and cauliflower into the wok and fry for 2 minutes. Now add the sauce, cover and let it cook for 8-10 mins or until cooked through with a bite (if using regular cauliflower then 5-6 mins). Check at 3 mins mark to see the doneness - if too dry then splash some shaoxing cooking wine or water and if too wet then cook on high heat uncovered

💥 Once done, serve right away with finishing touches of sesame seeds, oil and fresh cilantro. Best eaten with Jasmine Rice

New York I Love You Ramen

Here I present you a meat-free Ramen that I have been working on for almost a year - Soy-Sesame-Miso Based Broth with a very special topping of blistered scallions, corn and Jammy cherry tomatoes tossed in a dressing. It’s a recipe that I’m incredibly PROUD of and may have shed happy tears over…

It’s my humble homage to three of my favorite shops in NY Mr Taka Ramen, Nishida Shoten and Ivan Ramen where I have spent hours to just get a spot, always returning happy & content! The eggs in the picture are completely optional, without those the dish is completely Vegan.

Ingredients (Serves 3-4)

250g Dry Ramen Noodles
3-4 Ramen Eggs
6 Roasted Nori Sheets (packaged)
2 tsp Toasted Black Sesame Seeds
Shichimi Togarashi (optional)

Dashi: combine everything & keep it aside for an hour. Discard mushrooms to repurpose for something else
Two 2” x 2” pieces of Kombu
10g Dried Shiitake Mushrooms
500ml warm water

Umami Sesame (toast everything for 2-3 mins and grind into fine powder)
1 tbsp white sesame seeds

1 tbsp White Sesame Seeds
2 tsp Chile Pepper Flakes
1 tsp Demerara Sugar (turbinado sugar, if not available then use light brown sugar)
1 tsp Sea Salt

Broth
1.5 tbsp toasted sesame oil
15g ginger, grated
5 garlic cloves, minced
1 scallion, finely chopped
Full qty. of Umami Sesame
1 tbsp tomato paste
1.5 tbsp Doubanjiang (Spicy Broad Bean Paste mostly used in Chinese cooking)
2 tbsp Soy Sauce
2 tbsp Mirin
2 tbsp White Miso
750ml Unsweetened Soy Milk, room temp (substitute with Oat or Sesame Milk)

Topping
3 scallions, cut into long 3cm pieces
55g steamed corn kernels
12 Cherry Tomatoes
1.5 tsp Toasted Sesame Oil
1 tbsp Dark Soy Sauce (1.5 tbsp Light Soy)
1 tsp Mirin

Directions
🍜 Make sure to prepare Dashi and Umami Sesame beforehand. Prepare the topping by heating up a nonstick skillet. Once smoking, add scallions and char for 2 mins then add corn and keep charring. Transfer both to a small bowl, now add tomatoes to the very hot skillet and char until each of them is bursting and jammy (about 6-7 mins). Now toss all of these charred toppings with rest of the ingredients and keep it aside

🍜 Now to make the broth - combine first 4 broth ingredients in a deep-bottomed pot and cook on medium flame for 4 mins. Then reduce the heat to low, add next 3 ingredients sequentially at 1 min interval and cook for 5 mins in total

🍜 Deglaze using soy sauce for 1 min then once soy is slightly absorbed into the base, deglaze using mirin for 1 more min. Now remove kombu sheets (it will be slimy) and transfer dashi into the pot. Once lightly simmering, add 1 tbsp miso by slowly dissolving it into the broth

🍜 Add soy milk and keep stirring while it cooks for 2 mins. Add remaining miso by slowly dissolving in the broth and turn off the heat

🍜 Now assemble the bowl - divide cooked noodles into bowls, ladle some broth, add the toppings with a ramen egg and Nori Sheets. Finish with some chopped scallion greens, sesame seeds and a dash of shichimi

Leeky Harissa Pasta with Labneh

I have been asked many times what’s one thing that will always be found in my fridge, well it’s not one but four - 1 lb of leeks, 2 Fennel Bulbs, one head of confit garlic and a tub of Greek Yoghurt…No kidding, literally always! However my amnesiac partner keeps forgetting this rule and buys leek in every produce run to make me happy. So one time I had 3lbs leeks to finish & this quick Pasta dish was born! Clearly, we need to work on our communication, and you all need to try this easy umami laden pasta dish.

Ingredients (serves 2)
2.5 tbsp Olive Oil
190g thinly sliced Leeks
6 garlic cloves, crushed
250g cherry tomatoes, halved
2 small sweet peppers, thinly sliced
1 tbsp Tomato Paste
2 tbsp harissa paste (Spicy kind); increase to 3 tbsp if using mild variety
1 tbsp ground coriander seeds
1 tsp ground cumin
1/2 tbsp sugar
2 tbsp Miso paste
80ml water
225g dried pasta (any kind)

Topping (per serving)
1 tbsp lemon juice
3-4 tbsp Labneh (substitute with Greek Yoghurt or Vegan Yoghurt)
1 tbsp chopped chives
1/4 tsp Aleppo pepper flakes

Directions
💥In a deep bottomed pan, heat up oil, add leeks, peppers & garlic. Cook on low flame for 7 mins or until soft & caramelized. Add tomatoes & cook for 11 mins or until tomatoes have almost broken down

💥Now add tomato paste, harissa, sugar & spices; increase heat to medium flame & cook for 2 mins. Add miso, water & cook for 5 mins or until it’s thick & saucy

💥Cook pasta according to package instructions & reserve 60ml cooking water. Now transfer both pasta alongwith reserved cooking water into the sauce & increase heat to high. Mix everything well & cook on high heat for 2-3 mins or until the sauce is at your desired consistency

💥Divide into 2 serving bowls - add lemon juice, spoon Labneh on top & finish with chives & Aleppo. Give it a good mix before eating, enjoy!

*Notes:
- Preferably use Red Miso
- No chives, try parsley; No Aleppo, try chile flakes
- I have used yoghurt, crème fraîche, sour cream & all works great so use whatever is in your pantry however Labneh is my personal favorite

Spicy Turmeric Udon with Smoked Tofu & Crispy Shimeji

I adore the chewy bouncy texture with a bite from Udon noodles. Invariably I always have a packet of cooked Udon in my freezer, no need to thaw straight into boiling water for 1 min and hot sear in the pan with the sauce for another minute or two and done. This version has both chile pepper and sriracha for the kick but feel free to adjust to suit your spice tolerance. Smoked tofu adds another layer of complexity which is hard to substitute so highly recommend procuring some from your local grocery store.

Ingredients (serves 2)
3 tbsp Neutral Oil
1 tbsp Ground Coriander Seeds
1.5-2 tsp Ground Turmeric (adjust based on your personal preference)
30g (4oz) Buna Shimeji Mushrooms (any petite cluster mushrooms should be okay), whole & separated tossed in 1/2 tbsp Corn or Potato Starch
1/2-1 tsp Chile Pepper Flakes (adjust to your spice tolerance)
1/2 tsp Flaky Sea salt
220g Cooked Udon (I prefer the frozen pre-cooked ones from the frozen Aisle in H-Mart)

4 scallions, whites finely chopped & greens thinly sliced for topping
3 garlic cloves, crushed
1 tbsp Miso Paste well mixed with 2 tsp Sriracha & 1/2 tsp Water
120g Smoked Tofu, finely diced (if living in the US then the Trader Joe’s Sriracha Tofu could work)
1/2 head of roasted garlic - about 10 cloves (optional but highly recommended)
2 tbsp Light Soy (substitute Tamari or Coco Aminos)
1/2 tsp Brown Sugar
1 tbsp Rice Wine Vinegar (substitute with Apple Cider Vinegar)
40ml Water (I use reserved Noodle cooking water)

Generous squeeze of Lime (optional but kinda not!)

Directions
🍜 Heat up a wok or deep bottom pan, sprinkle some water to test if it sizzles. Once it does, quickly add oil, coated mushrooms, coriander and turmeric. Fry on high heat for 5-6 mins or until golden brown. Fish out mushrooms into a bowl and leave spiced oil in the wok. Add chile flakes and salt to fried mushrooms, toss well and keep them aside

🍜 Add scallion whites & garlic to the spiced oil. Turn on heat and fry them on low heat for 3-4 mins or until it’s aromatic. Now add miso-sriracha concoction and fry for 1 min then add Tofu & Roasted garlic (if using). Fry for 1 min then add remaining ingredients. Let it cook on medium heat for 2-3 mins or until begins to bubble a lot

🍜 Now transfer the Cooked Udon into wok, fry everything (while mixing well) on high heat for 2 mins. Divide and transfer into serving bowls, top with fried mushrooms & reserved scallion greens. Finish with a generous squeeze of lime!

Butternut Squash, Miso and Lime Risotto

A lime spiked vegan risotto gets umami punch from Roasted Spiced Butternut Squash, Miso & Maple concoction and served with an addictive crispy Kale on the side. It’s a fantastic seasonal dish that’s both comforting and posh at the same time!

INGREDIENTS (Serves 4)

Umami Squash

1.5 tbsp Avocado Oil

350g Butternut Squash, skin removed & cut into 2cm cubes

1 Jalapeño, chopped (de-seed to reduce heat)

1 tbsp ground coriander seeds

1/2 tsp Gochugaru (sub chile flakes)

1/2 tbsp Balsamic Vinegar

1/4 tsp salt

2 tbsp Miso

1 tbsp Maple Syrup

1 tbsp water

Risotto

2 tbsp Avocado Oil

1 medium Shallot, finely chopped

2 garlic cloves, minced

1 leveled cup Arborio Rice

1/2 cup White Wine

3.5 cups vegetable stock, hot

Pinch of salt

1/2 tsp cracked black pepper

2 tbsp Lime Juice

1 tbsp Lime Zest

2 tbsp Nutritional Yeast or Nooch

Crispy Kale

1.5 tbsp Avocado Oil

1/2 lb Tuscan Kale Leaves

1/2 tsp flaky sea salt

DIRECTIONS

🥬Make crispy kale: Pre-heat oven to 350F. Mix oil and leaves, then lay them out in parchment lined baking trays (do not over-crowd). Bake for 14 mins, toss them in salt & keep it aside

🍂Umami Squash Prep: Pre-heat oven to 400F. Combine first 7 ingredients in a baking tin, give it a good mix & bake for 25-30 mins or until brown & caramelized. Once cooled, transfer contents into blender, add last 3 ingredients & blend until thick glossy purée

🍚Make Risotto: Combine shallot & Oil in a deep bottomed pan, on medium flame fry for 5 mins. Add garlic, fry for 1 min, followed by rice. Add rice, salt & pepper; fry for 4 mins. Add wine & cook for 2 mins or until evaporated. Now add hot stock, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next & stirring constantly. When rice is cooked to your desired texture, turn-off heat & stir in squash purée alongwith lime juice, zest and nooch. Mix thoroughly until well combined

💥Divide into serving bowls. Top with a few kale chips and Enjoy!

Leeky Fennel Farinata with Fixings

For your weekday lunches or chill Weekend brunches, I urge you to make this glutenfree Génoise classic! I have used yoghurt and baking powder for a fluffy center and Yorkshire pudding cooking principle of batter in super hot oil for crisp edges. Hope you like it as much as we do.

*it involves resting time so make sure to read the full recipe to plan accordingly

INGREDIENTS (serves 4 as a side)

Batter

200g Chickpea Flour

30g Full Fat Greek Yoghurt (sub with your preferred vegan yoghurt)

575g Cold Water

1/2 tsp Baking Powder

1.5 tsp Salt

1.5 tsp ground White Pepper (substitute with black pepper)

2 tsp Baharat Spice Blend (optional but highly recommended)

2 tbsp Olive Oil

2 tbsp chopped Tarragon leaves

Filling

100g Leeks (only white & light green portion), sliced into thin rounds

1 large Fennel Bulb cut into 8-10 wedges

Pinch of sugar

1 tsp Olive Oil

2 tbsp Toasted Pumpkin Seeds (optional)

50ml Neutral Oil

Flaky Sea Salt & Fennel Fronds for garnish

Pickled Asparagus (optional)

8-10 Green Asparagus, shaved into thin strips

1/2 tbsp lemon juice

1/2 tbsp lemon zest

1/2 tsp Chile flakes

1 tbsp chopped fresh Basil leaves

1 tbsp chopped fresh Tarragon leaves

Sauce (optional)

1 tbsp Unsalted Butter (substitute with vegan butter or oil)

15 Cherry Tomatoes

2 garlic cloves, crushed

1 small Shallot, chopped

1/4 tsp Chile flakes

1 tsp Sugar

1/4 tsp Salt

2 tsp Apple Cider Vinegar

Directions

🥣 Combine and whisk first 3 batter ingredients until very smooth (ensure no dry floury spots remain). Cover & let it rest at room temp for 4-5 hours or overnight

🥣 Meanwhile make the sauce. Melt butter in a skillet, add tomatoes, garlic and shallot. Fry on medium heat for 10 mins or until tomatoes have broken down & look jammy. Once cooled, blitz the contents from skillet with remaining ingredients. Adjust seasoning & vinegar, if required. Keep it aside

🥣 Now add remaining batter ingredients to the rested base batter mix. Add leek rounds and whisk everything; pre-heat oven to 465F (or 230C). Now add 50ml oil to a 33 x 23 cm large baking dish & pop into pre-heating oven

🥣 Heat up 1 tsp olive oil in a pan, add fennel wedges & sugar. Lightly caramelize the wedges all over, for 3 mins. Take out the baking dish after 15 mins & immediately pour the batter while it makes a hissing noise. Swiftly arrange the Fennel wedges on top and put it back into the oven for 18-20 mins or until the edges look deep golden & crisp

🥣 While the Farinata is in oven, make the pickled asparagus - toss all ingredients & let it pickle for 20 mins. Once out of the oven, run a spatula underneath & transfer the Farinata onto a board , sprinkle flaky salt & more white pepper. Cut into squares, serve along with the sauce and pickled asparagus. Highly recommend with some Lillet Blanc or Rosé

*Note: you can absolutely substitute shaved asparagus with some arugula