Tuesday, August 23, 2016

Aug 23 - Zhoug

This was an accompaniment to a batch of falafels I had fried up and with this my admiration for Yotam Ottolenghi's recipes went up a couple more notches. Here's the link to the recipe

Monday, August 22, 2016

Aug 22 - Roasted corn and black bean tacos

Taco shells can be a very versatile ingredient to keep at home if it weren't for the fact that they can be fragile. I bought the shells on a whim and filled it up with a roasted corn and black bean salad I cobbled up with sunflower micro greens, a slice of avocados. Its a great way of getting kids to eat cool & healthy in the same meal!

Sunday, August 21, 2016

Aug 21 - potatoes and poblano subzi

One of the summer bounties I look forward to is the profusion of chili pepper varieties that flood the market and sometimes the simplest of dishes is transformed into a memorable meal just by tweaking the ingredients. This was a simple potato dish that included fire roasted poblano chile peppers in the mix. Potatoes,  stewed with the poblanoes, fresh finger, a mix of crushed cumin and coriander. Finished with fresh cilantro and a spritz of lime.

Saturday, August 20, 2016

Aug 20 - Langarwali Dal with roasted poblano peppers

Glutinous textures are not my favorite (if this wasn't obvious - when have you seen a SINGLE dish involving Okra that I've posted?) , but Langarwali dal is an exception. This is a classic dal served at Gurudwaras (Sikh houses of worship) as part of a tradition of their communal kitchen where everyone who visits is fed a hearty meal of roti and dal.
This dal uses Urad & chana dal to get the inimitable flavor with minimal assistance from heavy spices. During the summer chili pepper season, I like adding fire roasted mashed poblano peppers to the mix for the 'heat'.

Friday, August 19, 2016

Aug 19 - Kadhi with onion blossoms & carrot top Pakoda

This dish is not about the kadhi, I've made too many variants to count on my fingertips, with influences from Gujarat to Georgia. This version was made around the dumplings, onion blossoms and finrly chopped carrot top greens, mixed with besan / chickpea flour and spices. Deep fried to  a glorious golden brown and then dunked in a straight forward yogurt kadhi tempered with just mustard, cumin and arbol chiles
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