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

Crispy Taro Cake Bowl

Whether it was the influence of several friends and colleagues being Chinese, Vietnamese, Korean and Taiwanese or just my very deep-rooted love for the flavors from East Asia - we celebrate Lunar New Year every year. Other than making Nian Gao (the New Year cake) from scratch we do try to make most of the traditional dishes such as dumplings, hand-pulled noodles, pickled veggies, turnip and taro cakes. Along with some non-traditional ones such as Baozi or Gua Bao, Steamed Eggs, Rice Paper Rolls, Wontons, etc. The spirit of eating a lot of food with friends and family being intact!

For this year’s celebrations, I made this salad with leftover Taro Cake pieces and was a massive hit at the party! I made the cakes from scratch but you can find them in specialty stores such as H-mart or Park to Shop. If not then, substitute with Tteok or Tofu for similar textural delight or else go with boiled baby potatoes or cauliflower florets. Add some chopped up omelette or boiled eggs for extra richness. Gong Xi Fa Chai!

Ingredients (serves 2 as Main)

Vegetable Base
2 Persian Cucumbers, de-seeded and cut into 2” chunks. Salted and drained after 10 mins
2 Baby Carrots, thinly sliced into batons
1 Celery, cleaned & thinly sliced (optional)
1/2 Jalapeño, thinly sliced
1 small garlic, crushed
1 tsp Chili Oil (Homemade or Lao Gan Ma)
1 tsp light Soy Sauce (substitute with Tamari or Coco Aminos based on your dietary preferences)
1/2 tsp Granulated Sugar
1/2 tsp Doubanjiang or Fermented Broad Bean Paste(optional but highly recommended)

Sauce
2 tbsp Neutral Oil
4 Scallions, finely chopped (Handful greens Reserved)
4 garlic cloves, finely chopped
1 tsp Ground Coriander
1/2 tsp Chinese 5 spice powder

1 tsp Brown Sugar or Agave or Maple Syrup
1 tbsp Dark Soy Sauce (substitute with Tamari or Coco Aminos based on your dietary preferences)
2 tsp Black Vinegar (substitute with equal parts of Balsamic and any White Vinegar)

10-12 pieces of rectangular Taro Cakes, cooked (substitute with 100-120g sliced rice cakes/Tteok or soft tofu)

12g Cilantro, roughly chopped (substitute with basil)
1 tsp Black Roasted Sesame Seeds
1 tsp White Roasted Sesame Seeds

Directions
🧧 In a large bowl, combine all vegetable base ingredients and mix thoroughly. Keep it aside for 15-30 mins or while you prep rest.

🧧 In a non stick skillet - add oil, scallions, garlic and spices. Turn on heat on the lowest setting/flame. Fry the aromatics until they begin to color and become very aromatic (about 4-5 mins on low flame). Fish out the fried aromatics into a small bowl and increase the heat to medium.

🧧 Now gently fry the cooked Taro cakes or any of the substitutes until golden and crisp on both sides. Be patient for this step as it will take about 15-20 mins of attentive frying - but when you achieve that crisp exterior and jelly like soft n chewy interior it will be all worth it! If using rice cakes, then it will be much faster but keep an eye as it’s easy to over cook and make it rubbery. If using tofu, then gently coat with some cornstarch (about 1 tbsp). Adjust the timing if using Potatoes or Cauliflower. Once fried, transfer the Taro cakes to a paper towel lined plate to get off any excess oil

🧧 Now add rest of the sauce ingredients to the bowl with fried aromatics. Give it a good mix and transfer into the large bowl with vegetables. Transfer the crisp Taro cakes into the large bowl, add fresh cilantro, give everything a gentle mix and let the flavors meld for 15 mins

🧧 Divide into serving bowls, finish with roasted sesame seeds. Enjoy!

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!

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!

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!

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

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

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!

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

Gochujang Sweet Potato Baozi

Roasting and steaming sweet potatoes are more prevalent and for a good reason, however I do like frying them up every now and then. With a good hot sear, you can achieve the caramelization while keeping the melt in the mouth texture. To honor my mum’s love for Chinese bread and sweet potatoes, I made these for her during her long vacation with us this summer. Even though the shaping didn’t turn out perfect, the fluffy steamed baozi with sweet n spicy filling was a massive hit! Once steamed it can be refrigerated or frozen in an air-tight container for up to 7 days to a month respectively - making it a perfect weekend project for a rewarding breakfast or lunch during the busy week.

Ingredients (makes 12)
Baozi
250g Plain or All-Purpose Flour
50g Cornstarch
2g Baking Powder
5g Granulated Sugar
2g Fine Sea Salt
5g Instant Yeast
30g Neutral Oil (I use either Vegetable or Sunflower Oil)
150g Lukewarm Water

Filling
180-200g or 1 large Japanese Murasaki sweet potato, finely diced (substitute with regular sweet potato)
1/2 Jalapeño, de-seeded & finely chopped
1 tbsp Neutral Oil
2 scallions, finely chopped
1 tbsp Gochujang Paste
2 tbsp Soy Sauce (use Tamari or Coco Aminos for GF and Soy-free respectively)
1/2 tbsp Rice Vinegar
1.5 tsp Mirin
1.5 tsp Cornstarch
2 tbsp chopped fresh cilantro

Serve with
Chili Oil & Fresh Cilantro

Directions
🥣 Make Filling: heat up oil in a skillet, once hot add sweet potatoes and jalapeño. Fry for 6-8 mins or until caramelized & cooked through. Transfer into a bowl, add scallions & cilantro. Now whisk remaining ingredients well and microwave for 90 seconds. Pour this concoction into bowl and mix thoroughly. Keep it aside

🥣 Combine first six ingredients of Baozi in a large bowl. Give it a good whisk so that everything is well combined. Make a well in the center and add oil and water. Start kneading (either using stand mixer or by hand); continue until it comes together into a smooth and elastic ball. Should take about 25 mins by hand and 15 mins in a mixer. Cover and let it prove until doubled in size (about 60-90 mins)

🥣 Now de-gas the risen dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the seam side is facing down and smooth side is facing up. Let it rest for another 30 minutes. Repeat the “stretch and fold” action two more times, resting 30 minutes after each fold

🥣 Now divide the dough into 12 equal portions (each roughly 40g). Form each piece into a dough ball and lightly flour your work surface. Roll out each ball into a 6” circle with thick Middle and thinner edges

🥣 Now place 2 tbsp of filling in the middle of the dough round, then pleat edges together. Using your thumb, middle, and index finger of one hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together. Don’t worry if it’s not neat or perfect, I’m still learning!

🥣 Fill a large pot with 500ml of cold water, then lay a steamer basket lined on top. Brush some oil in the basket & place a parchment inside the steamer. Place the baozis at least 2” apart from each other in the steaming basket. Let them rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30-45 mins

🥣 Now cover the pot with a lid lined with a paper towel (to prevent condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10-12 minutes. Turn off heat and let them stand with lid on for 5 more minutes. Remove the lid and let buns cool until safe to touch

🥣 Serve with Chili oil, fresh cilantro and your favorite dipping sauce.

Harissa Carrots and Garlic with Tahini Drizzle

Sticky & Sweet whole baby carrots and garlic cloves are smothered in a shalloty harissa oil; Glazed with pomegranate molasses & maple syrup concoction and finished with a spattering of lemony tahini sauce. The easiest seasonal side you will get hooked on to! You can find a quick video demo here

Ingredients (serves 4)
35ml Neutral Oil
1 lb Baby Rainbow Carrots - peeled & whole
8 garlic cloves, peeled & whole
2 shallots, finely chopped
1 tbsp Harissa (1.5 tbsp if using mild variety)
1 tsp ground cumin
1 tsp Salt
1 tbsp Tomato Paste
1.5 tbsp Maple Syrup + 1 tsp Pomegranate Molasses + 1/2 tbsp water - whisked well

Tahini Drizzle
3 tbsp Tahini
1 tbsp Lemon Juice
2 tbsp Water
Pinch of Salt

Garnish
1 tbsp of very finely chopped cilantro or chives
1 tsp roasted sesame seeds

Directions
🥕 Pre-heat oven to 415F. Bring a large pot of water to boil. When vigorously boiling, add whole baby carrots into that. Boil for 8-10 mins or until fork tender. Drain & keep it aside. Whisk all Tahini Drizzle ingredients

🥕 In a medium baking tin (we want everything to fit snugly) - add oil, shallots, garlic, Harissa, tomato paste & spices. Give everything a very good mix. Bake for 7 mins. Then add tender carrots, mix carefully so that carrots are well coated with spices. Now bake for 10 mins

🥕 Now add maple syrup & pomegranate mixture. Mix & broil for 4-5 mins. Until it looks & feels sticky

🥕 Transfer everything onto a lipped platter. Drizzle tahini mixture; garnish with chopped herbs & seeds

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

Braised Fennel, Chicory and Orange Blossom Salad

My partner refers this as my Vanity Salad as he thinks I make this when I’m trying real hard to impress! Oh well..

I consider this as an ode to my deep love for both fennel and chicory. Either way it’s an easy side dish that has received several thumbs up over many dinner parties.

Ingredients (serves 4 as a side)

Braised Fennel

2 Medium Fennel Bulbs, trim out the tough root part and each sliced into 8 wedges (1/2” thick)

90 ml Orange Juice

1.5 tbsp Olive Oil

1/2 tsp Salt

1 tsp Granulated Sugar

1/4 tsp ground Fennel Seeds

1/2 tsp Urfa Chile Flakes

Dressing

2 tbsp Extra Virgin Olive Oil

2 tsp Orange Blossom Water (reduce based on your preference for floral flavors)

1 tbsp Orange Zest

1 tbsp Champagne Vinegar (substitute with white wine vinegar)

1/2 tbsp Toasted Fennel Seeds

1/4 tsp Fine Sea Salt

5g Tarragon Leaves, chopped

5g Parsley Leaves, chopped

25-30g Sultanas or Golden Raisins, soaked in hot water for 12-15 mins

4 Chicory (Belgian Endives) Bulbs, leaves separated

100g crumbled Goats Cheese

More Urfa Chile Flakes for finishing touches

Directions:
💥 Toss fennel wedges with oil, salt, sugar, ground fennel seeds & Urfa chile flakes. Heat up a skillet on medium flame & arrange these fennel wedges in a single layer. Using tongs caramelize fennel - about 4-5 mins on each side. Now add orange juice, cover and let it simmer for 13-15 mins or until Fennel is cooked through but retains a bite

💥Whisk all dressing ingredients and keep it aside

💥In a large bowl, combine 1/2 dressing with chicory/endive leaves. Toss gently until the leaves are well coated with dressing

💥In a serving platter, arrange the dressed chicory leaves in a radial pattern. Pile on the braised fennel on top, followed by rest of the dressing & finish with goats cheese & generous dusting of Urfa chile flakes.