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  • The Ultimate Pav Bhaji Recipe Hack

    The Ultimate Pav Bhaji Recipe Hack

    The first time I had pav bhaji was from a street vendor in Bombay. I can still taste it - a soft roll (called pav) that was toasted and generously buttered and served with an aromatic veggie mash of potato, peas and carrots and topped off with fresh onion, cilantro and a squeeze of lime.  It's kind of like the Indian version of a vegetarian sloppy joe but that definition does not really do it justice.  Since then I have bought pav bhaji mixes at the Indian store and always been disappointed until I realized I could hack the recipe using my Coconut Cashew...

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  • Zahav Restaurant's 5 Minute Hummus with Garlic Achaar and Crispy Chickpeas

    Zahav Restaurant's 5 Minute Hummus with Garlic Achaar and Crispy Chickpeas

    Let the food processor do the heavy lifting for dinner. Homemade hummus with lots of Roasted Garlic Achaar, crispy chickpeas and toasted naan is my kind of dinner party. Zahav Restaurant's 5 Minute Hummus with Garlic Achaar and Crispy Chickpeas Adapted from Michael Solomonov (Chef & Owner of Zahav Restaurant) & Steve Cook's 5 Minute Hummus on Food52 Genius Recipes Makes 2 cups INGREDIENTS 1 teaspoon Roasted Garlic Achaar 1 tablespoon lemon juice 1 cup tahini, preferably Seed & Mill or Soom which are more creamy and smooth  1/2-3/4 cup ice water water 1 14-oz can chickpeas 1 1/2 teaspoons Kosher salt, or to taste...

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  • Grilled Mexican Street Corn {RECIPE}

    Grilled Mexican Street Corn {RECIPE}

    Elotes are a popular street snack in Mexico that combine many of my favorite flavors; sweet corn slathered in a creamy sauce, topped with salty, tangy cheese and finished with a drizzle of hot sauce.  I made this version with garlic achaar and noted some substitutions when crema or cotija are (unfortunately!) difficult to find state-side.  Note: While I love how summery and celebratory eating corn off the cob feels, I know it can often be messy or hard to transport to picnics. Elotes can easily be turned into esquites which has all the same ingredients, but with the corn kernels removed from the...

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  • Brooklyn Delhi Deviled Eggs {RECIPE}

    Brooklyn Delhi Deviled Eggs {RECIPE}

    Perhaps you too have some boiled eggs left over right now. Grab your Roasted Garlic Achaar and your Curry Mustard and turn those angelic eggs into the most devilish eggs. Brooklyn Delhi Deviled Eggs makes 12 INGREDIENTS 6 eggs 3 tablespoons mayonnaise 2 tablespoons Brooklyn Delhi Curry Mustard (Available on Amazon or a store near you)1 tablespoon lemon juice salt to taste Brooklyn Delhi Guntur Sannam Hot Sauce (Available on Amazon or a store near you) chopped chives or parsley METHODPut the eggs into a medium saucepan and add water to cover by 1 inch. Set the pan over high heat and bring the water to...

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  • Tofu Tikka Masala {RECIPE}

    Tofu Tikka Masala {RECIPE}

    Who said you can't have Tikka Masala on Meatless Monday? Try our recipe for Tofu Tikka Masala and you may never go back to the original. Tofu Tikka Masala Ingredients1 block extra firm tofu, cubed1 TB high heat, mild flavored oil such as sunflower1 jar Brooklyn Delhi Tikka Masala Simmer Sauce1/2 cup coconut milk (or 1/4 cup cream)chopped cilantro For Servingriceplain yogurtBrooklyn Delhi Mango Chutney or Achaar Method Turn heat to medium-high. In a non-stick pan, add the oil. Add in cubed tofu in a single layer. Sauté for about 7-9 minutes until golden brown, flipping cubes to evenly brown....

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  • Citrus Salad with Pink Lettuce {Recipe}

    Citrus Salad with Pink Lettuce {Recipe}

    Just like witty banter, this salad is here to add sharp, sweet and spicy flavors to dinner with your partner or bestie. If you can't find pink radicchio, red radicchio works too. Same for blood oranges - feel free to swap it for any other orange you can find. Citrus Salad with Pink Lettuce Ingredients 1 bunch pink radicchio 1 blood orange 1 navel orange A few leaves of fresh mint 1 batch of Mango Chutney & Curry Mustard Shallot Vinaigrette, recipe follows Method Break up the radicchio into separate leaves, supreme the oranges into segments and thinly slice the mint....

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