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

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

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

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!

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!

Dark Chocolate, Chestnut and Whiskey Torte

Amidst the cookie marathons, gingerbread house decorations, organizing holiday parties and setting up the Christmas tree, phew! This holiday season the grown-ups deserve an indulgent dessert break to treat themselves. So, here I have a rich flourless chocolate torte enhanced with a bay leaf infused chestnut paste and spiked with a peaty Irish Whiskey, finished with the real MVP - Chestnut Chantilly Cream topping. If you don’t want to make chestnut paste from scratch, then you can absolutely use the store-bought versions - just make sure to look for sweetened ones. I would highly recommend using good quality whiskey for this recipe but if you want to keep it alcohol free then just use same quantity of Apple Cider+1 tsp Vanilla Bean Paste/Extract.

Ingredients (serves 5-6)

Chestnut Paste
250g Roasted & Peeled Chestnuts (I buy packaged ones from H-Mart)
160ml Whole Milk
100ml Double Cream Or Heavy Whipping Cream
40g Light Brown Sugar
20g Granulated Sugar
6-8 Bay Leaves
4 Star Anise Pods
1 tbsp Vanilla Extract or Bean Paste

Torte
125g Dark Chocolate, you can use chips or chopped up bar (I use 72% from Trader Joe’s)
125g Salted Butter
100g Chestnut Paste
70g Caster Sugar (fine Granulated sugar)
32g Whiskey (I used Connemara Peated Irish Whiskey, feel free to use your favorite whiskey. I love the smoky undertones so I think a good scotch will be fantastic)
2 large Eggs, separated
Pinch of Salt
1/2 tsp Ground Star Anise

Chestnut Chantilly
110g Chestnut Paste
22g Whiskey (I used Connemara Peated Irish Whiskey)
25g Powdered Sugar
120g Double or Heavy Whipping Cream, super cold (straight from the refrigerator)

Whiskey Syrup (optional but highly recommended)
3 tbsp Whiskey
2 tbsp Maple or Agave Syrup

Garnish

Rosemary Sprigs
Cocoa Powder

Directions
🎊 Make the Chestnut Paste - combine all ingredients in a saucepan, cook on medium heat and bring it to simmer. Simmer for 18-20 mins or until it’s thickened. Remove from heat and let it cool completely. Now, remove bay leaves and Star Anise pods and blitz everything in a food processor until very thick and smooth. To achieve a smoother texture, pass the paste through a mesh sieve using a wooden spatula (optional Step). We will need about 210g Chestnut Paste so if you end up with extra then feel free to use on toasts

🎊 Make Torte - pre-heat oven to 350F and line a 7” springfoam baking tin with parchment. Fill a saucepan with 2 cups of water, once barely simmering set up a large heatproof bowl on top and add chocolate and butter. Stir until chocolate has melted, take off the heat and add sugar and whiskey. Keep stirring until everything looks homogenous and shiny. While this is cooling - Beat egg yolks, salt, star anise and chestnut paste until smooth. Now gradually combine the chestnut paste-yolk mix into the chocolate whiskey mixture until everything is well combined. Whisk egg whites into fluffy stiff peaks, then in 2-3 batches gently fold them into the chocolates chestnut mix. Pour this into the prepared tin and bake for 26-28 mins or until just set. Let it cool completely then refrigerate until the Chantilly is ready

🎊 Make the Chantilly - combine and beat Chestnut paste, Whiskey and sugar until a smooth homogenous paste is achieved. Now whisk chilled heavy cream to medium to stiff peaks and using a silicone spatula carefully fold in the Chestnut mix. We are looking at a well incorporated dirty ivory colored thick luscious cream

🎊 Assembly and serving - Mix whiskey and maple syrup well. Bring out the chilled torte and put dollops of Chantilly. Using a spatula spread evenly, feel free to make some waves! Decorate with rosemary and a dusting of cocoa powder. Slice and serve with a generous drizzle of whiskey syrup

Miso Pumpkin Mini Cakes with Kahlúa Tahini Sauce

May sound a bit too dramatic, but the whole flavor combo works! These dainty little cakes with an umami spark from the Shiro Miso in the Genoise Sponge and the delicious boozy kick from the Kahlua in the rich Tahini Sauce are very easy to put together. A true delight for all my fellow sesame lovers.

*If you don’t have mini Bundt pans then mini muffin or madeleine pans are perfect. Additionally, these can be refrigerated in an air-tight container upto 3 days - just bring it to room temperature before serving.

Makes 10-12 Mini Cakes

Wet Ingredients
70g Unsalted Butter, melted
36g Pumpkin Purée
16g White Miso Paste
2 large Eggs (100g)
36g Granulated Sugar
25g Maple Syrup
1 tsp Vanilla Bean Paste or Extract
1/2 tbsp Orange Zest

Dry ingredients
85g Plain Flour
11g Cornstarch
3/4 tsp Baking Powder
Scant 1/2 tsp Ground Turmeric
1-2g Ground Cardamom (upto taste)

Kahlúa Sauce
40g Tahini (the tahini I used is quite thick so increase the quantity if your’s is runnier)
75g Maple Syrup
8g Dutch Processed or Black Cocoa Powder
2g Instant Espresso Powder or Instant Coffee Powder
1 tsp Vanilla Extract
3 tbsp Kahlúa Or Coffee Liquer (more to adjust the consistency)

*Sesame Brittle (Optional)

In a saucepan, melt 100g granulated sugar with 2 tbsp water until it turns amber colored caramel. Now add 1 tsp Pure Vanilla Extract, 27g of roasted sesame seeds (both black & white) & 1g sea salt - stir until well combined. Spread this mixture evenly on a silicone mat, let it set for 15-20 mins. Break into different shapes & keep it ready to use in desserts or as candy snacks

Roasted Sesame seeds or Crushed Sesame Brittle for garnish

Directions
🧡 Sift and whisk all dry ingredients in a bowl. Keep it aside. Whisk melted butter, miso and pumpkin purée and keep it aside

🧡 Pre-heat oven to 375F. In a large bowl, whisk eggs, zest and sugar vigorously for 5 mins or until it begins to start turning pale & frothy. Add maple syrup and vanilla and continue whisking until it reaches ribbon stage or very frothy

🧡 Now fold 1/3 dry ingredients mixture into the large bowl with beaten eggs mixture. Once fully incorporated, add 1/3 pumpkin Miso butter and continue folding until everything is homogenous. Continue this alternate dry and wet additions twice until a well mixed (with no dry floury spots) batter is achieved

🧡 Grease a 12 hole mini Bundt or cake pan with cooking spray or melted butter. Fill each hole 2/3 level and bake in the middle rack for 10 mins. Let it cool in the pan for 8 mins then invert to release the cakes. Let them cool completely

🧡 Whisk all sauce ingredients until thick, glossy and smooth. We are looking for a thick drip glaze - so based on the quality of Tahini, Maple Syrup and Liquer please adjust the quantities to achieve the desired consistency. While the cakes are on cooling rack, put a baking sheet or parchment underneath. Generously drizzle about 2 tsp sauce on top of each cake, let it drip and set for 5 mins or so. Finish with roasted sesame seeds or blitz the optional sesame brittle to resemble praline and sprinkle on top.

Blistered Green Beans with Garlicky Sesame Dressing

I’m a huge fan of green bean casseroles on Thanksgiving table, so obviously I had to bring in my umami game for my dream holiday spread! Loosely based on the classic Sichuan cooking style for Green Beans here I have blistered beans with fried garlic and chile infused soy-sesame oil dressing. A very few humble ingredients come together to make this ridiculously addictive side that I guarantee you won’t make just once!

Ingredients (serves 4-5 as a side)
1 lb Green Beans, de-stringed & whole
2 tbsp Sunflower Oil (sub any neutral oil)
Pinch of salt

Dressing
1.5 tbsp toasted sesame oil
12 Fat Garlic Cloves, whole & lightly crushed by blunt edge of knife
1 small Jalapeño (or Fresno), thinly sliced into discs
1.5 tbsp Soy Sauce (use Tamari to keep it GF & Coco Aminos to keep it Soy-free)
1 tsp Black Vinegar (even though it won’t be the same substitute 1/2 tsp Rice Vinegar + 1/2 tsp Balsamic Vinegar)
3 tbsp finely chopped Chinese Chives (substitute with 2 scallions)

1/2 tbsp Toasted Sesame seeds for garnish

Directions

💥Combine first 3 Dressing ingredients in a small pan. On medium flame, fry for 4 mins or until light golden. Turn-off heat, add soy sauce, chives & vinegar to the pan. Give everything a good mix & let it sit for 15-20 mins

💥Heat up sunflower oil in a large skillet, arrange all beans in a single layer (do it in batches if using small pan to avoid overcrowding). Let it cook on high heat for 3 mins UNDISTURBED. Now flip the beans, add salt & fry on medium-high flame for 4-5 mins. All should look blistered with brown spots & the texture will be slightly soft with a bite

💥Transfer beans into a large serving platter. Pour the dressing & toss until beans are well coated. Let the flavors meld for at least 10 mins

💥Scatter toasted sesame seeds on top & serve right away. I typically serve it with some steamed Jasmine Rice & Mapo Tofu!

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!

Pillowy Wrap Bread

Utilizing my mum’s OG mashed potato bread recipe, here I have ridiculously easy recipe for super soft flatbreads that can work to mop up dips and curries or act as the perfect wrap bread. The dough can be made ahead upto 3-4 days in advance and refrigerated - perfect to make fresh bread anytime! A quick step by step can be found here.

*Note: Once you feel comfortable in making these, you can swap upto 20% of the Plain flour in the Dough with Whole Wheat or Spelt Flour.

Ingredients (makes 4)

Base mix
120g All Purpose or Plain Flour (if in the US, I recommend using King Arthur brand with relatively higher protein%)
142g Boiling Water

Dough
60g All Purpose or Plain Flour (substitute with Gluten-free Plain Flour)
21g Instant mashed potatoes flakes
3g Fine Sea Salt
2g Sugar
1 tbsp Neutral Oil
3/4 tsp Instant Yeast (less fluffy results with Active Dry)

2/3 tbsp Neutral Oil
1-2 tsp Nigella seeds (optional)

Directions
1. Combine first 2 ingredients in a large bowl and mix until a smooth paste is formed. Let it cool and come to room temp - about 25 mins

2. Meanwhile, combine rest of the ingredients and mix well. Once the base mix 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

3. Now use 1/2 tbsp oil to grease a clean work surface and 1/2 tbsp oil to grease your hands. Transfer the sticky dough to the work surface and start kneading until a smooth & elastic dough is formed. About 12-13 mins

4. Cover & let it rise for 90 mins. Divide equally into 4 pieces, roll into balls, cover with a wet towel & let it rest for 20 mins

5. Roll out each ball into an 8-9” circle (keep remaining balls covered while working on one). Sprinkle Nigella seeds (if using) on top. Heat up a cast iron skillet, add remaining oil to grease the pan. Transfer the rolled-out dough disc onto the skillet, cook on high heat for 2 mins each side - or until you observe puffing, brown splotches all over

6. Repeat the process for remaining 3 balls. Make sure to stack on top of each other so that remain soft!

*Make-ahead Notes: Refrigerate in an air-tight container after the 90 min rise (Step-4). Whenever ready to make, bring out the dough to room-temperature, divide into portions, rest, roll and enjoy hot flatbreads. I typically double the recipe and refrigerate upto a week.

*Note: if you don’t want to use instant mashed potatoes then just use leftover boiled potato starchy water instead of regular water in first step. Sometimes I use spinach blanching water to give it a green hue and a bit of nutrition.