We all love traditions. I love traditions just so I can questions them, break them, and make new ones.

Yet some traditions are better left untouched. They’re just right as they are, and they connect us to special things, places or people, often revealing a memory in time when all was right.

For me, the Sunday Special Mutton Curry is one such dish, reminding me of the times when me and my friends would hop on our bikes and zip through traffic-heavy New Delhi into Old Delhi to get a fix of the lip-smacking Mutton Curry.

In those days, we had fewer choices to make, more time on our hands and fewer screens to go around. We gathered in groups more often, and shared times good and bad in person—face to face. After the meal, we’d enjoy a nice chilled Kulfi (traditional Indian ice cream on a stick) or a Meetha Paan (betel leaf rolled with various sweet digestifs)—a perfect way to end a meal.

Mutton (traditionally older Sheep) is synonymous with Goat meat in India. The preperation of this dish is a labor of love, takes several hours, and unfortunately it’s not a dish you can make on a whim. Certainly not something you’d make with “Chicken instead”. This particular recipe for the Mutton Curry is meant for Goat alone. Lucky goat, I know!

Here are some key tips to follow for the perfect Mutton curry:

• Start by marinating the meat for at least 5-6 hours, ideally overnight. The lactose in the yogurt needs the requisite time to break down the meat at a molecular level, resulting in a much more tender result.

• Take your time frying the onions, low and slow till they are sweet and almost jammy.

• Using a pressure cooker of some sort (traditional Indian vessel or Insta Pot) results in a more tender meat.

• The flavors and aromatics are accentuated and heightened even more the following day of preparation.

• Please use Ghee.

• Give yourself enough time to cook—weekends work best.

• Substituting spices doesn’t really work for this recipe. Each ingredient in the spice mix plays a unique role that adds to the flavor profile. For example, Rose water can not be substituted with anything else, and skipping it would strip the dish off it’s every-so-subtle florarl undertones.

Other than that, we’re good. Do I still have you?

If you’re reading this sentence, then I know you’re all in, and I promise you it’ll be worth it. You’ll get a few meals of immense joy (it stays good for 2-3 days in the fridge) not to mention, a sense of accomplishment!

The Sunday Special Mutton Curry (Adapted from Chef Ranveer Brar’s recipe)

Marinade Ingredients:

1.5 lb of Goat meat (with bone, washed thoroughly a few times till it ‘smells clean’)

1 cup whole milk greek yogurt

1 tbsp freshn ginger paste (ideally homemade)

1 tbs fresh garlic paste (as above: homemade)

2 -3 hot green chilies, roughly chopped

1 tbsp Cumin powder (or coarsely pounded in the mortar)

2 -3 tbsp Coriander powder

2 tbsp Kashmiri Red Chili powder (or a good sweet Paprika)

1 tbsp papaya paste (optional if you want to aid the tenderizing process)

Juice of one lime

7-8 mint leaves roughly broken up (no stems plesae)

Handful of fresh cilantro, roughly chopped

1/2 tsp of Rose water (plus more at the end of cooking process)

Spice Mix Ingedients:

4 tbsp Coriander seeds

2 tbsp Cumin seeds

7-8 green cardamom pods

4 black cardamom pods

1.5-2 inch stick of Cinnamon

2 tbsp black peppercorns

Pinch of Mace (Javitri)

Optional: 1 tbsp Cloves

Curry Ingedients:

4-5 medium onions sliced thin

4 tbsp tbsp Ghee + 2 tbsp for frying spices.

2 tbsp neutral oil (Avocado)

1.5 cup Water

1/2 tbsp Rose water

1 tbsp spice mix (see above)

• In a large bowl (one that comes with a tight lid) throughly mix all of the marinade ingredients. Add the mutton and incorporate well. Wash hands. Cover containter and seal. Leave it in the fridge for at least 6 hours or overnight which is preferred.

• In the last hour of marination, bring out the marinated meat to come up to room temperature, and bring out a large saucepan and heat it upto low to medium heat. Add 4 tbsp of Ghee and allow it to melt. Add all of the onions and a pinch of salt ot aid the sweating process, which in turn can quicken the caramelization a tiny bit. Over the course of the next 45 minutes to an hour, keep stirring and watching the onions for uniform caramelization. Stir every 10-15 minutes.

• While the onions are caramelizing, heat up a small sauce pan on medium heat, making sure it’s not too hot. When the pan is hot enough add all of the spices from the spice mix and toast them ffor about 2-3 minutes, shaking the pan frequently fofr even toasting. Remove when they start smelling aromatic.

• Remove spices and allow them to cool a bit for 10 to 15 minutes, and then grind them in a spice (or coffee) grinder.

• Bring out your pressure cooker and heat up to medium heat.

• Once the vessel is hot enought, carefully transfer the delicious golden brown onions and add 2 tbsp neutral oil.

• As soon as the onions start to sizzle in the oil add half of the spice mix and fry it with the onions.

• When the spices become fragrant, add the marinated mutton to the cooker and fry for a little bit (7-8 minutes) stirring requently.

• When the meat is even browned, add 1.5 to 2 cups of water to the pressure cooker and allow it to come to a rolling boil. At that point cover the pressure cooker (sealed tight, with whistle on top) and allow it to cook down the meat and tenderize it. About an hour. It should take roughly 5 to 6 cooker whistles on low heat ffor the meat to be ready.

• After about an hour or so, remove the pressure cooker from the heat and allow to cool down for the next 20-30 minutes. At that point you can release the pressure cooker from its top and whistle, and cook the mutton uncovered.

• Now we add our final touches. Bring back the uncovered pressure cooker back to medium high heat, and start the process of reducing the curry a bit and concentrate the flavors even more.

• While the sauce reduces, heat up the same pan you used for the spices to bring back to medium high heat.

• When hot, add 2 tbsp of ghee, and when it melts add the rest of the spice mix and fry quickly for 1 minute.

• Add the spice and ghee mix carefully to the mutton curry as it might splatter. Mix well.

• Cook for another 5-7 minutes and remove from heat.

• Add a touch of rosewater to finish. Mix well.

• Top with fresh chopped mint and or cilantro.

• Serve with fresh and crispy Naan or Tandoori Roti and a side salad of cucumbers and onion rings with black salt and juice of half a lime

• Additionally you can also make a quick raita by beating up a cup of yogurt (if you use greek you might have to add some water till you achieve the right consistency) and season it with black salt and a touch of toasted cumin powder.

I want to dedicate this post to my wife. The crazy, beautiful, and extremely determined Gari. GK. GariCrazy. Garma Garam Chaat Papdi (a completely addictive Indian sweet, sour and spicy street snack). Whatever we call her, she’s been a rockstar lately. Not only is our family life crazy, with twins, a 7 year old and two full-time jobs, Gari has take on some additional responsibilites. For the past few months she’s been slaying it at the gym, working out like a beast and has shown some amazing results. Her health, and her body has literally transformed from what it used to be at the post-pregnancy stage to being a completely healthy, fit and agile one. I’ve seen her routines, her workouts and her determination and I’m so proud of her.

With such lifestyle changes some diet changes, and Gari’s diet has become my diet! 🤷‍♂️ I mean, I’d love to chow down on some pasta a la vodka for dinner, but ain’t nobody got time for two dinners! Getting food on the table is hard work to begin with, especially when you’re shot to the bone after a long workday and the whole putting-the-kids-to-bed-and-one-more-book-please-daddy routine. But we do.

We’re committed to putting good food on the table and I’m going to support her in this (although I’ve declared my cravings of carbs periodically) but we eat good. It’s no or low-carb (quinoa and such), gluten-free and high-protein foods that taste good. On our way to reclaiming our bods. She’s winning and I’m (and have been for a while shall we say 😃) en-route.

Last night for dinner we made this simple one-pan chicken and bean casserole with spinach, which turned out amazing! It’s easy, takes under 45 minutes and is packed with protein, and healthy fats and is gluten-free. You in? Let’s go!

Keto & Gluten free: Easy chicken, spinach and bean casserole dinner.

Ingredients (4 servings/meals)

2 lbs boneless, skinless chicken thighs (washed, rinsed and patted dried)

2 16-oz. cans pinto beans (drained and rinsed)

1 medium onion (chopped into 1/2” pieces)

2 medium ripe tomatoes (chopped roughly)

2 cups frozen spinach (4 cups if using fresh)

4 cloves garlic

2 tbsp high heat oil like avocado oil

1 tbsp garlic powder

1 tbsp smoked paprika

1/2 tbsp cumin seeds

salt and pepper

1 lime thinly sliced

1. Season the chicken with salt, pepper and sprinkle garlic powder and the smoked paprika on each side. Handle carefully, set aside and wash hands.

2. Heat a large skillet to medium high (cast iron or carbon steel works well) and add the 2 tbsp oil. When the oil is ready and hot, add the pieces of chicken and leave them untouched for 5 to 6 minutes. Look for golden brown color and when you’re happy with the caramelization, flip the thighs and repeat on the other side. Remove the chicken to a separate dish.

3. To the same pan add the onions, some salt and pepper and sautee till translucent (add a bit more oil if needed). Add garlic and cumin and stir for another minute or two or until fragrant. Be sure to pick up all the fond at the bottom of the pan.

3. Next add the frozen spinach and sautee till it starts to glisten and take on all the oils. Add the tomatoes next and stir for 2 more minutes or till the flesh looks supple, and the skin barely begins to peel off.

4. Finally add the pinto beans and 1/2 cup of water. Mix it up well and cover and cook for an additional for 3 to 4 minutes.

5. Finally place the chicken thighs in the pan, spaced evenly and put the lid back on and cook for a final 10 minutes, so all the ingredients take on each others flavors.

6. You’re done! Garnish with some lime or squeeze some on top and serve hot!

The best part about being a dad or a parent is that life starts anew—well kinda sorta. You know what I mean! Staring right at you is a clean slate—hoping you'd do right by them, that you'd hold their hands and walk, hold their faces and make deep eye contact, hold their bodies and soothe their every pain. Also if you have a daughter, as a dad you must tie your hair in a pony, once a week. Lipstick is next.

Besides partaking in an assortment of daddy shenanigans, being a parent is a never-ending exercise of showing kids the meaning of love. Do I even know what love is? Maybe not, but I do wanna know what love is! And I'm not alone.

Until we get to a fuller understanding of love, there's one thing that certainly does the trick over and over—me and the wife working from home, and cooking up a storm for lunch. That's what we did today, after watching and episode of Kara & Nate's New (and old) Delhi Food Experience! We kept on salivating over all the food they were eating and we had to get our hands on some.

Sadly, the food at the restaurants isn't as—how shall I say it— invoking of the real deal, so it was us versus the craving!

My wife is a huge fan of north Indian style Paneer (semi-soft Indian cottage cheese) dishes, and when she smiled and asked me to maker her some Paneer Butter Masala (a rich and creamy North Indian style tomato and cream based curry, usually whipped up at the Dhabas)—I couldn't turn that face down!

I've even made Paneer at home in our New Haven days, and it's simple but it turned out a bit crumbly. For this dish we need soft buttery cubes and not crumbs so I went for the classic block in the frozen section at your local Indian grocery store.

I hadn't had a whole lot of time to spend time in the kitchen waltzing my food, but today was different! The twins were at daycare, my toddler (the reason I was working from home as he had a stomach bug) was busy with his activities, and my wife—I ordered her to go turn on a movie while I do my thing. I know, ain't I da bast?

This recipe is rewarding in a couple of ways—not only do you get the lowdown on the PBM but also on how to make a basic North-Indian style curry–which by the way guys is fool-proof and so versatile!

I'd love to write a long story just on these amazing Dhabas of New Delhi—the real culinary meccas of India, unifying everyone under one modest roof (at times roofless) all in the name of unpretentious and delicious food, but that'll have to wait for another day.

I served the Paneer dish with hot Parathas (I admit I resorted to the frozen kind) which are terribly good these days coming out of the freezer. Heck, I couldn't make them any better myself if I tried. They're flaky, they're infused with mint and they're delicious and made by the ubiquitous Haldiram's.

And all North-Indian curries remain incomplete without a zesty and simple onion salad—topped off with a tangy Chaat Masala and a squeeze of lime, a perfect compliment to the luxurious silky curry and soft bread.

New Delhi Style Paneer Butter Masala

Serves 4

Ingredients

200 grams or 7 oz. fresh Paneer (I used Haldiram's Taaza Taaza)

5 medium ripe tomatoes

1/2 medium-sized onion

1 tbsp fresh garlic paste (alternatively 2 large garlic cloves)

2 tbps fresh ginger paste (or a peeled 2 inch piece)

1 1/2 tbsp coriander powder

3/4 tbsp Garam Masala

1/4 tbsp Turmeric powder

1/4 tbsp red chili powder

2 tbsp Kasoori Methi (dried Fenugreek leaves)

4 pods cardamom

1 tbsp Ghee

2 tbsp Butter

1 cup Heavy cream

1/2 cup whole milk

Salt

10 cups water

Serving suggestions

Parathas to serve (steamed Basmati rice can be a substitute)

Onion Salad

1 medium onion sliced into thing rings

Juice of half a lime

1/2 tbsp Chaat Masala

1/4 tbsp salt

1. Boil (around 10 cups) of water in a large pot. Once the water comes to a rolling boil place the tomatoes in the pot and blanch for a minute or till the skin starts peeling off. Carefully remove the tomatoes from the pot and set aside to cool down. Discard the water.

2. Once the tomatoes are cool enough to handle, peel the skin off and transfer to a food processor or blender, along with half an onion. No need to chop anything. Add the garlic and ginger if using fresh to the food processor at this time. Puree everything extremely well, making sure you're getting a fine puree.

3. Heat a large, heavy-bottom pan with 1 tbsp of ghee on medium heat. Once the ghee has melted and the pan feels hot, add the tomato, onion, and ginger-garlic puree to the pan.

4. At this point the puree needs to be cooked down to a pasty reduction of all the concentrated flavors, about 30 minutes, stirring occasionally, ensuring the sauce doen't stick to the bottom.  At the end of the process, the paste should feel lumpy and swirl around then pan as you rotate it, having released the cooking fats. The consistency of the paste should resemble the tomato paste that comes out of a tube or a can.

5. Add all of the spices to the mix—coriander powder, turmeric powder, garam masala, red chili powder, cardamom pods and the salt. Toast the spices till fragrant—30 to 45 seconds.

6. Add the heavy cream and milk, and incorporate well. Cook for 3 to 4 minutes till everything feels well incorporated.

7. Gently crush the Kasoori Methi in the palm of your hands to break down the stems of the dried herb and add to the sauce.

8. Add 2 tbsp of cubed butter, and incorporate, once incorporated, add cubes of fresh Paneer to the sauce. Reduce heat to low and cook for an additional 2 minutes or till the Paneer has softened up.

9. When ready, transfer the Paneer Butter Masala into a large bowl and splash it with a dash of cream and some Kasoori Methi.

10. For the onion salad, combine all ingredients into a bowl and mix well. Let sit for 10 minutes.

10. Serve with hot parathas and onion salad.

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]]>New Delhi Style Paneer Butter Masalanitin budhirajaSat, 06 Jan 2018 23:28:36 +0000http://www.nomnomaste.com/blog/three-ingredient-delhi-style-kulfi551841f8e4b0b6960904347e:551d7258e4b0404100ca34ac:5a4ea18571c10b3b6aacadaf

A brand new set of 365 days are here. and so are 365 opportunities to fulfill that resolution we all make on the first day of the new year, but think about all of November and December, or maybe longer in some cases. Most people resolve to get healthier, lose a little weight maybe, or try to fit into their high school jeans. But today I come to you with a rich, decadent ice cream recipe, I'll get on that resolution thing ummm like...tomorrow ;)

Actually for me, this is the perfect way to start the new year, channeling my inner 10 year-old, growing up in New Delhi, walking back from the school bus stop, only to be interrupted by the most beautiful sound of all—a ringing bell, mounted atop a rickshaw cart, stocked with a metal ice box, holding delicious Kulfis—the ubiquitous north-Indian home-made ice cream, enjoyed by anyone and everyone.

Kulfi is a perfect mid-day/evening snack, which is also affordable, universal and extremely popular liked by most people, best enjoyed on a hot day. Although Kulif's popularity peaks in the north, it is available all over India, and is truly India's home-made ice cream. Its popularity also spans the subcontinent, popular almost all over Pakistan and Afghanistan, with variations available in Iran a as well.

I remember enjoying a chilled Kulfi on my short walk home from the school bus stop, handing the man two 1 Rupee coins, in return for a skinny, tall and slender Kulfi on a bamboo stick. It was rich, creamy, sweet and so refreshing, with bits of Pistachio making an appearance every other bite, while the scent of Cardamom flavored the air around me.

The one I made today, tastes just the same but in a Matki an earthen clay pot, which is how it's sold at most brick and mortal establishments, all over Delhi, for various reasons that I can only speculate about. Perhaps it's the presentation or maybe it affects the taste, to me it's just a better experience—a more rustic one. If you find yourself in Delhi, don't miss out on enjoying a refreshing Kulfi, and if I were to recommend where to get one, it would be undoubtedly at Roshan Di Kulfi it'll be worth the wait I promise.

Here on the east coast, it was a chilly day with light snow falling all afternoon. It was a pretty scene, idyllic and serene. I popped open the freezer door, and pulled out a frosted Matki of Kulfi topped with pistachios and saffron, scented with rose and cardamom.

Before I took a bite, I held it close to my nose to get a whiff of the summer in 1987, when for this 10-year old boy, time stood still for just a few precious moments, childhood memories revived all over again.

My version of the Kulfi gets done with five basic Kulfi ingredients plus optional toppings and flavorings, and minimal prep time. The majority of the time is spent it sitting in the freezer, and it really tests you resolve to not dig in prematurely. I experimented with other variations, and also leaned heavily on a recipe I made earlier—The Rose Cardamom Canolis done in partnership with Bob's Red Mill.

Short of the long: If you tried the Canoli recipe above, you can crack the code on this Kulfi no problem. It uses whipped cream as an additional element.

I love that this blog allows me to relive my own childhood and walk Neel down memory lane with his dad as a kid growing up in a completely different part of our world. I want to make sure he, Noor and Krish look back at their childhood fondly, hopefully whenever they think of dad—he'd be in the kitchen—whistling, cooking away something he'll critique for hours later.

Special stuff you see! Let' look at the recipe then, but a few tips/pointer before we get to that.

Kulfi comes in many flavors and variations, with Cardamom Pistachio being the most popular one, but you can easily skip the nuts and the cardamom if you're allergic or don't like them. Cardamom on the other hand I would recommend, but there are Kulfis that don't even have that spice, so you're free to skip it, but I'd highly recommend trying to get your hands on it.

Here's a Yelp link to find an Indian grocery store near you

THE RECIPE

Delhi Style Kulfi
Makes 4 cups

Ingredients

1 cup heavy cream (chilled)

1 cup condensed milk (chilled)

1/3 cup Whole-milk Ricotta cheese

1/4 cup confectioners sugar

10-12 whole Cardamom pods (seeds removed and crushed fine)

Optional (but recommended) ingredients

1/2 cup toasted Pistachios (chopped roughly)

10-12 few strands of Saffron

A few drops of Rose flavoring (available at most Indian grocery stores)

Start by placing a large mixing bowl you'll be using to make this recipe in the freezer for 15 to 20 minutes.

Pour 1 cup (very) chilled heavy cream, into your chilled mixing bowl along with 1/4 cup sugar and  whip the mixture with your stand or hand mixer. The goal is to incorporate all of the sugar well and achieve stiff peaks. Once you have stiff peaks, stop. Do not overchurn.

Add in 1 cup condensed milk and the Cardamom powder, 2-4 drops Rose flavoring, as well as the strands of Saffron if using, and gently incorporate with a spatula, till well mixed.

Finally incorporate 1/3 cup Ricotta cheese and most of the Pistachios (reserve some for garnish)

Incorporate well one last time to ensure even distribution of ingredients.

Pour the mixture in cups of your choice or shape, as long as they're not huge coffee mugs. Small tea cups work best. Garnish with Pistachios and

Place in the freezer for at least 4 hours, but preferably overnight.

Kulfi is done!

So here's a recipe that checks a ton of boxes:

✔︎ Vegetarian
✔︎ Vegan
✔︎ Healthy
✔︎ Completely satisfying
✔︎ Bold, spicy, and 'meaty'
✔︎ Nutritious
✔︎ Easy to make
✔︎ Weeknight routine crusher
✔︎ And finally, just-plain-darn-delicious!

So do I have your attention ladies and gents? If I don't, you could scroll up back to the top and glance one more time of that cauli-goodness baked, seared, charred right into the bowl.

This is for all you vegetarians, trying-to-be-vegetarians, the vegans or those looking to break up your routine—this is it!

I have to thank my mom-in-law for this recipe actually. It was during the time she was visiting, and we she recreated this family favorite right here in our little kitchen. It was a greatour

So thank you mama-in-law! You're truly awesome! 💯

This dish uses a rich Indian-spiced curry (gravy) that gets incorporated into steamed cauliflower and then baked at high temperature in the oven, for that charred, smokey, meaty bite of this glorious vegetable. It's a great way to introduce a vegetable in your weekly routine that also tastes amazing and satisfies in a big way.

Baked Masala Spicy Cauliflower
Makes one 10 inch casserole.

Ingredients

1 head of Cauliflower (cleaned and cut into individual florets)

1 large potato (chopped into medium size chunks. I kept the skin on.)

4 medium ripe tomatoes

1 medium onion

4 cloves garlic

2 inch piece of fresh ginger (skin peeled)

1 tbsp coriander powder

1/2 tsp turmeric powder

1 tsp (or more for spicier sauce) red chili powder

1 tbsp salt

1/2 tsp sugar

3 tbsp oil +1 tbsp

Method

1. Preheat the oven to 450ºF as well as a medium size pan.

2. Bring a large pot of water to boil.

3. Roughly chop the tomatoes and onion, and toss it into a food processor along with ginger and garlic and puree, till smooth.

4. When the pan is medium hot, add 3 tbsp of oil and allow it to get hot. Add the tomato-onion-ginger-garlic puree to the oil and stir well to incorporate. Cover and simmer for 20 minutes, stirring occasionally.

5. Add the cauliflower florets to the boiling water to allow it to soften up until they're a bit under fork-tender. They'll continue to cook more in the oven and soften up more.

6. While the cauliflower is getting done, check on the sauce. If the oil has started to separate, add the spices—the coriander, turmeric and chili powder and the salt, and stir for a couple of minutes. Add the sugar and stir.

7. Bring out a 10-12 inch baking dish and grease it lightly with some oil.

8. Place the cauliflower and the chopped potato in the dish, and pour the sauce evenly all over the and incorporate very well, making sure all of the cauliflower and the potato is coated evenly.

9. Cover the dish with foil and bake in the oven for 20 minutes.

10. For the last 5 minutes, remove the foil and broil on high setting to give it that lovely char.

11. Garnish with chopped cilantro

Add a dash of lime juice on top before serving with Naan or Roti.

Hey you guys! Hope you're all well and dandy, this lovely fall season. Life for us is kwaazay per usual, and I, believe it or not am swearing by the one-day-at-a-time mantra. Nothing in our life could have prepared us for this sort of a schedule. Having twins after having a 4yo is hard hard work! Everything you take for granted, like taking a walk, or eating meals on time, or ironing your clothes, is reconsidered on a daily basis. 😆 That being said I wouldn't change a thing about my life right now or tomorrow or forever. I love coming home to three loving kids and a hard-working, beautiful girl who happens to be my wife (also my occasional weeknight vodka shot partner 🍸)

And among our crazy 9-7 jobs and (as of a couple of months ago) sleepless nights, food blogging takes a tiny bit of a backseat ya know! It is literally a luxury I can't afford to indulge in, when what's on the stove are meals for children for their dinners and lunches, and our meals can come later—or not! But they usually do, and they're not always that creative, sometimes frozen meals, and at times simple homemade stuff. But, every now and then, the planets will align and I'll find the time to whip out something good, something that's been on my mind as I commute, as I work or during meetings. And this French Apple Cake by the amazing David Lebovitz is just delicious, and totally my kinda thing.

I'm not a big fan of over the top stuff-laden cakes, aka 7 tier cakes with butter cream with sprinkles and Oroes sitting on top. But I do love me some simple coffee cakes that are classic and easy to make, also never been a fan of buttercream—whipped it is for me! Maybe it's the Indian in me, who grew up amongst at all the Victorian-era bakeries of New Delhi (Wenger's, Keventers).

I love visiting David's blog and reading about this sweet Parisian life, and drooling over his eclectic adventures and all the European recipes, and this one cake just hit home with me—the French Apple Cake—it was simple to make, had apples, oh and the twins were going to be napping for a couple of hours!! Like literally, all the stars and planets had aligned for me to do this. So me, my wife and my son teamed up and got to werk!!

There was so much excitement around this cake, that Neel agreed to turn off his weekend-only TV watching routine to help me out! He peeled the apples (and ate more than a few during the process), aired the flour, whisked the batter and we all passed the batter-coated whisk around for a taste of the delicious gooey batter.

The cake is so simple to make, it's one of those recipes that will get handed over generations to come, and has that grandma's recipe kind of simplicity and charm, and this was exactly what was needed. The only addition I made, was added Cardamom extract and some almonds on top for some nutty crunch. I love Cardamom in desserts, for me that is the quintessential taste of home, and the addition was such a simple improvisation to the recipe that it didn't change anything about the cake and it only made it better—for me at least (hope David isn't offended )

The ratio of batter to fruit in this cake is exactly how I like 'em cakes! Two-thirds fruit and one-thirds batter if I have to estimate, and the batter is super simple too, and once done just fold in the apples, bake and done!

And when it was done we all sat down, had some eggs and toast while the cake cooled off, and then dug in!!

French Apple Cardamom Cake
Adapted from David Lebovitz's recipe. Makes one 8-10 inch cake.

Ingredients

3/4 cup (110g) flour

3/4 teaspoon baking powder

pinch of salt

4 large apples, a mix of varieties

2 large eggs, at room temperature

3/4 cup (150g) sugar

3 tablespoons dark rum

1/2 teaspoon vanilla extract

1/4 teaspoon Cardamom extract (or 10 cardamom seeds crushed)

1/2 cup almonds for topping

8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature

Method

1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.

2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.

3. In a small bowl, whisk together the flour, baking powder, and salt.

4. Peel and core the apples, then dice them into 1-inch (3cm) pieces.

5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

6. Stir in the remaining flour mixture, then the rest of the butter.

7. Add the cardamom extract and whisk well again.

7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.

8. Add the almonds on top in an arrangement of your choosing.

8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

Serve with slightly sweetened whipped cream.

Hey you love fools! Happy Valentine's Day to all you believers and celebraters and merry-makers. I hope this day or night turns out as romantic and as memorable as you imagine it and may it strengthen your bonds forever! Can I get an amen?

Well, to get things started let me just say that ironically enough (since this post is about food and love) I am not much of a V-DAY person! :( But my wife is, somewhere deep down inside, she SO IS! Which is why I decided to treat her to a recipe that she herself kicks ass at, but I tried to add a twist to it and made sure she felt appreciated. Nothing I won't do for my babay! Even if it means believing in pink and red Valentines Day.

But I want to set the mood right. Allow me please! Hit play and turn it up!

Yeah! I'm talking about this sandwich, and my lady! Two sexy things in my life right now. Especially the one you'll meet if you make this recipe: The Hot & Sexy Chicken Tikka Grilled Cheese Sandwich. It's hot, as in spicy, it's sexy, just look at it smoldering away and it's got smokey Chicken Tikka, charred to perfection, put to bed in a blanket of smooth cheeses, all encased in crunchy, hearty and buttery bread. Skinny-dip that sandwich in a punchy, citrus, cilantro créma for a refreshingly zesty finish. An oak IPA seals the deal. You're now in a committed relationship with this food.

If food could arouse at first sight, this might be it. So let's get this dinner date started. And to all you guys and dads and brothers and sons out there, this is FOR YOU too! You can do this! It is easy to impress in big ways with this stunner that has street food sophistication, written all over it.

Before we get to the deets, a word about my wife! Our resident happy 'spirit' 👻👀🙋 This is dedicated to Y❤️U. Hope I do your grilled cheese some justice with mine.

She is right now the happiest person I know. A thorough optimist, a happy-seeker and a happy-spreader, she is the one that dances to songs in our living room, wakes up smiling at me and our babies and reminds us that you don't need much in life to be happy. True story. And for that I love this girl. Also helps that I find her thoroughly pretty! I caught this happy ghost who appeared to be wearing a face mask, wandering and sniffing Chicken Tikka in our kitchen and I had to document the proof, to tell the world!

If you are anything like me, you love charred, smokey, Chicken Tikka! I mean I LOVE IT! And here's the dichotomy of my existence as an Indian-American, I love Grilled Cheese sandwiches too the same way, and I am forever looking to blend and fuse two strikingly contrasting food cultures to create something new, and maybe make new traditions along the way. This Chicken Tikka Sandwich is a result of that desire, and has been stuck in my mind for a while. To start things off, you'll need Chicken Tikka, a.k.a. Indian spiced barbecued chicken, a.k.a. the king of street meat in India, and above are the simple ingredients. Coriander powder, smoked paprika (Kashmiri Mirch), Greek yogurt, fresh ginger, garlic and lime juice.

If you're past this stage, congratulations you've almost made it through the hardest part of the recipe. Yeah, it's as easy as throwing all of those in a blender plus salt, and pureeing it.

Till you have a smooth, rich marinade.👇👇👇 Vibrant and quite beautiful in its own right. It is also an indication of the hue the chicken will take on, once it's grilled.

Then sleep over it, and let the chicken do the same. Marinade the chicken overnight for max tikka flavor. Then grill it in a super hot oven, and watch as the meat chars to a beautiful almost amber-like hue.

Now we make the dip, the dressing, the love sauce, fresh, zesty and luxurious. Again, ingredients in a food processor, cuz that's how we parents of 3 roll! Nice and quick and easy, but big on flavor.

#AintNobodyGotTimeForThat

Blend away till you have this 👇

And after this, it's just the traditional stuff. Bread and butter and the cheeses, I picked mozzarella and an aged sharp cheddar for pillowy comfort and an aged matured taste, wrapped in thick cut good ol' white bread. You could use brioche for extra richness, but my bakery was out of order on those, so we went with the simple classic.

Cut two thick slices of the bread, throw in mounds of cheeses and thinly sliced chicken tikkas, pile on more cheese and top off the bread.

I mean go for it with the cheese, as much as the sandwich can hold. It's a grilled cheese after all, and then grill it on a medium hot pan, with enough butter to seep through the thick slices, and make 'em crunchy and toasty and buttery.

And once the meal was done, it was time to serve it up all nice and fancy, for this fancy lady in my life to make her feel special. So special, that we ate the sandwich off of the shooting props sitting on the floor with the moody lighting of the studio lights creating a perfect ambience. Just. Couldn't. Wait. 😂 #BloggerLife

I think that looks pretty. Like woman, like sandwich, never thought I'd compare my wife to a food item, but I feel this had to be said. And then we ate, and thoroughly enjoyed it!

We dunked and we ate and then we dunked some more, you get the idea. The créma was a refreshing contrast to the meat and cheesy bite of the sandwich, cutting through with zest and creamy freshness, adding a subtle layer of extra luxury to the cheesy bite. And a nice IPA to wash it all down. Heaven.

So that's or non V-Day yet V-Day meal! Hope you get your loving and caring ones next to you as you eat something good and comforting and memorable. Coz that's love and it stays with you.

Chicken Tikka Grilled Cheese Sandwich
Makes 2 grilled cheese sandwiches

Ingredients for the Chicken Tikka

1/2lb boneless skinless chicken breast (washed and patted dry)

1 tbsp Somked Paprika

1 tbsp Coriander powder

1/2 cup full fat Greek Yogurt

1/2 a lime (juiced)

2" piece of fresh ginger (peeled)

2 cloves of garlic

Salt

Oil for grilling(optional)

Ingredients for Cilantro Lime Créma

1/2 cup sour cream

3/4 cup cilantro (washed, dried and stems chopped)

1/2 lime (juiced)

1 Hot Indian chili pepper (or 1/2 a jalapeño or scotch bonnet pepper)

Salt to taste

Pinch of sugar

Ingredients for the Sandwich

White bread (not sliced)

1/2 cup aged sharp Cheddar

1/2 cup shredded Mozarella

Butter for grilling

Method

Place all the ingredients of the marinade into a food processor and puree.

Cut chicken into medium size chunks and transfer to an air tight container. Drizzle the marinade all over the chicken and mix several times to coat evenly.

Marinate at least 2 hours or best, overnight.

Next day, bring the chicken to room temperature for at least 45 minutes while you preheat the oven to 450 degrees.

Lay out the pieces in a large baking tray, spreading them out evenly and drizzle some oil over the pieces (optional). Bake for 20 minutes, or till charred.

In the meantime, to make the créma, place all ingredients in a food processor and blend well. Transfer to a bowl, Dipping sauce is ready.

When the chicken is done, remove and let stand for 10 minutes, before we cut the pieces.

Cut two 1/4 inch thick slices of bread and pile on the shredded cheeses, and thinly sliced chicken tikka pieces. Add ample amounts of chicken and cheese. Layer in the top slice.

On a medium hot pan, melt some butter by moving the stick around 4 to 5 times till it sizzles. Pan is hot and ready. Place the sandwich on the pan and let it toast and melt the cheese for around 3 minutes per side. move the sandwich to another side of the pan, and rub more butter in onto the pan and flip the sandwich over to toast the other side for another 3 minutes or till the cheese oozes out.

When done, turn off stove and remove the sandwich on a board, and cut into halves. Serve with a bowl of créma on the side and enjoy.

Pop quiz: What do you get when you string together words like quick, vegetarian, family, healthy, show-stopping and dinner?

Answer: The Royal Cauliflower.

If you've been following me on Instagram you know that I loved sharing this recipe my MIL just made, and also that I'm a big fan of the Cauli (I've made it in so many different ways!) since it's the closest you can come to eating your veggies that has a robust meaty feel.

Winner winner Cauli dinner!

My 👌momma-in-law👌 made this for dinner tonight and it was as delicious as it was easy! These one pot meals are so easy on the cooking process and cleanup, that I actually feel like they make the food taste better, since you're not beat as a rag doll who's been tossed around. You're going to love it and so will your family.

This cauliflower makes a grand appearance too, as it's baked whole with a quick and easy spiced tomato sauce and served with crisp buttery Naan and refreshing cucumber and toasted cumin raita made with thick creamy greek yogurt. My mouth just drooled again! On to the recipe then👇

Ingredients:
One head Cauliflower
Large pot of boiling water

Sauce:
3 medium ripe tomatoes (chopped)
1 medium onion (chopped)
2 inch piece of fresh ginger (remove skin and chop fine)
4 cloves of garlic (peeled and smashed)
2 tsp coriander powder
1/2 tsp red chili powder
1 tsp Garam masala
1 tbsp salt
2 tbsp oil
Cilantro to garnish

Raita:
1 cup Greek Yogurt
1 cucumber peeled and grated
1/2 tsp toasted cumin seeds
Salt and pepper

Method:
•In a large pot (or a dutch oven) bring 12 cups of water to boil. De-stem the cauli and when the water comes to a rolling boil, add the whole cauliflower to the pot and cover. Steam for 10-12 minutes.
• Preheat oven to 400 degrees
• Heat a pan with 2 tsp oil on medium high. Add ginger and garlic. Toast for 1 minute. Add onions and sauté till translucent. Add tomatoes and sauté for 4 to 5 minutes. Add 1 tsp salt, coriander powder, garam Masala and and red chili powder. Sauté for 2 minutes.
• puree this mix roughly with a hand blender and if it’s too thick for your taste add 1/4 cup to 1/2 cup water and bring to a boil.
•Transfer the steamed cauli to a colander and drain all the water out. •Grease a 9" pie dish with some oil and place the cauliflower in the center. Pour the sauce
evenly all over the cauliflower ensuring even coverage.
•Bake for 10-12 minutes at 400 degress till the edges get some color.
•Garnish with cilantro.

Raita:
Grate cucumber and transfer to a soup bowl. Do not squeeze out juice. Add whisked greek yogurt to the bowl and season with salt and pepper. Top with toasted Cumin seeds.

Enjoy! ❤️

Hellow! Hellow! How long has it been since you heard from me? To me it feels like yeeeears, but it has in fact only been 3 months! (Ha, only!) That might as well translate to 3 years in the world of blogging. But I am back, and I've totally got your back if you're looking to make some restaurant-style Indian food that doesn't need too many ingredients.

Speaking of few ingredients, check out my fool-proof Chana Masala recipe that is quick, easy and may I say—restaurant crushing. Done in 30 minutes!

But first, kindly do allow me to clear some things up about why the hale I have been MIA from this blog of mine.

First, we moved!! Srsly! This move was waaay harder than I thought (what's an easy move?). After almost a decade living in apartments we moved into our new small cape that we adore, and I've been going kuhrazee trying to fill up this entire place which I promise you my credit card can vouch for. And this move was twice as hard, especially because for reason number two, which is....

We're expecting again! Woo Hoo! Yeah! And oh we just happen to be having TWINS! Hope you were sitting down. I certainly wasn't when I found out...

I mean, all my wife was allowed to do was point at things and I was the one who picked things up and put them down. So! There! Plus dealing with a 4 year old and a wife expecting with twins, who's practically chore-free is WHOLE different ball game. And that day job of mine. Aye aye.

Anyway, I think we've made enough progress on the house front to start cooking real food vs. beer and sliced bread, and maybe sneak in a few recipes to share with you all. So I ask thee—my trusted blog readers—please bear with me as I (we) go through this completely life-altering phase, that is going to turn my life upside down in the most sweetest possible way. ❤️

On to the recipe then? This is the easiest thing you'll ever make. And trust you me, after a few weeks I'll be all about these shortcut recipes, that also taste amazing, and the ones that'll kick your local Indian restaurant's butt real good! Just follow along...

Restaurant-Style Chicken Saag Recipe

Serves 4

Ingredients

1 medium onion

4 ripe tomatoes

1 bag frozen spinach

1 lb boneless skinless chicken thighs (chopped in small pieces and lightly seasoned with salt+pepper)

2 inch piece of fresh ginger

4 cloves garlic

2 tbsp coriander powder

The usuals suspects:

Salt

Pepper

2 tbsp oil

Optional:

Red chili powder (as adventurous as you are)

Splash of cream to top off

COOKING TIP: In case you have trouble finding coriander powder, you can easily locate an ethnic (Indian) grocery store in your area by clicking 👉 here 👈

Ok, let's crank this one out.

Step 1: Add onions into a food processor/blender along with peeled garlic and ginger. Save time, don't bother chopping well or anything (I did though—genius) and puree. Transfer to a bowl.

Step 2: Roughly chop the tomatoes and add to the food processor, and puree. Set aside.

Step 3: Add 2 tbsp oil to a medium hot pan and the onion and ginger garlic paste. Season with salt and sautee about 10 minutes, stir regularly, till it's golden (ish) color.

Step 4: Add the coriander powder and the red chili powder. Toast the spices for another minute. Marvel at the art in your pan. Take photo. Frame it.

Step 5: Add the tomato puree and stir for a minute. Then cover and simmer for at least 10 minutes, till the sauce releases the oils and till it's bubbling consistently.

Step 6: Add the frozen spinach and some salt. Stir and coat the sauce evenly. Cover and simmer for another 10 to 15 minutes.

COOKING TIP: If you like your spinach creamy, this is the time to puree that with a hand blender or something that'll do the job, I left mine chunky for some texture.

Step 7: Add the chicken pieces and stir evenly. Cover for another 10 minutes and simmer. And then you are done my friends! Done!

To top things off, you could add a dash of cream and server it with some Naan or Roti, or even some fresh cooked rice, there isn't a wrong way to eat this.

I hope you guys love Chicken Saag as much as I do, and it is a hit at our place, with my beautiful wifey loving it a lot! Plus if the kiddos eat it too, its super healthy and nutritious. So go for it and let me know how it goes!

Love Hugs & Nomaste

Hellow hellow people! Sadly, it's been at least over a month since I actually created something for this slacking blog! I've got some big news to share on a personal front (woo!!), but have to hold off for now! But that's what's keeping me busy. Super busy! And then there was the Indian Summer giveaway and blog birthday celebration that went down super awesome, and we've got a winner also to be announced soon, when I get their permission! So yeah lots to talk about. Hope you all are having an amazing summer so far!

Needless to say I was itching to cook, bake, write, photograph, but for my 'return' from slumber I wanted to create something fun and super easy, something that could take your summer party to the next level.

Enter the #Beersicle. That is right, a BeerPopsicle.

This whole Beersicle thing started and fell into my lap when I was at a 4th of July BBQ this past weekend and we had so much leftover beer, and it was HOT! I told my friend it would be awesome if the beer froze in the ice bucket so I could just squeeze out the hoppy slush and eat it. I bet that would be good! And that's when the bulb went on, and I had to write this thing down somewhere! I mean I'm sure there are beer pops out there, but I seriously had zero idea about them, and I don't even want to Google it. I just want to revel in this stroke of genius for a bit ;)

I hope these Beersicles makes your party rock even harder, and that you have an amazing time celebrating the best season of the year.

On to the recipe then! As I said, three simple ingredients is all you need!

Beer (citrusy and refreshing kind).
Some orange juice.
And some berries or any other fruit of your choice!
(Optional but nice to have is some fresh Mint, it helps!)

Done!

And saying that it's super easy to make would really be an overstatement. At this point you're really assembling! It's summer and you'd rather be outside! Slaving away in the kitch when it's nice out? Ain't nobody got time for that!

Start by mixing the orange juice and the beer in a container.

For every 1 part of beer add 1 1/2 parts juice and mix gently.

Once you have your basic Beersicle solution, get a hold of some tall shot glasses and line up some fresh mint leaves and berries at the bottom and pour in the mix.

Make sure you leave some room at the top, as the Popsicle will expand a bit as it freezes. Since alcohol freezes at a much lower temperature, this will take longer to freeze than a regular pop, but it's totally worth it! And wait till you bring this out for your peeps at your party!

Instead of sticking in those traditional wooden sticks, I used some straws as holding stems for these Beersicles, as I intend to serve them in a shallow glass of beer and just float the popsicle in there. If any part of the popsicle melts in the glass, the straw comes in handy!

At this point carefully transfer your beer, juice, fruit arrangement/popsicle apparatus into the freezer and fuggedabouit for 6 hours at least. I did overnight and had one in the morning for breakfast. Best breakfast ever.

A few hours later, this is what you wake/walk up to ☝️👀

And that's how you change the world, one #Beersicle at a time! One happy friend, guest, dad, mom, wife, girl(boy)friend at a time! One happy hoppy smile at a time :)

Easy Boozy Beer Popsicles

Makes 12 Beersicles

Ingredients

8 oz. (3/4 of a reg. 12 oz. bottle) citrus beer (I used Shock Top, but Ballast Point Grapefruit Sculpin would work just as well)

12 oz. Orange juice

Blueberries (you can substitute for blackberries, or raspberries as well)

Fresh Mint leaves (optional)

Tools and Gadgets

12 tall shot glasses

6 straws cut in half

measuring pitcher

Rectangular large plastic container

In a container, pour in the orange juice, and gently add the beer (unlike how I did in the photo above :) Mix well.

Line up the shot glasses with some berries and mint leaves and pour in the beer and orange juice mixture, making sure you don't fill it to the brim.

Stick in the straws into the shot glasses and place the shot glasses with the popsicle mixture into a large rectangular plastic container and line up the shot glasses evenly. Additionally you can add some water to the bottom of the container to speed up the freezing process.

Freeze at least 6 uninterrupted hours or overnight.

When ready to serve, run under cold water for a few seconds, and pry out the pops.

Enjoy immediately!

GIVEAWAY CLOSED! WINNER ANNOUNCED JUN 26TH. THANK YOU ALL SO MUCH FOR YOUR PARTICIPATION!

The winner has been contacted, more details to follow!

I hope you all have a wonderful summer. Hint: Time and love is all you need to live happy!

It's been a long time folks! I've been away traveling to India and consumed with my day job! **_** But let's pause for a second, and talk about that India trip! It was awesome! My mom and dad still live there, and walking through the streets full of vendors and pushcarts full of fresh produce is a place that I can never get tired of. People bargaining for the best price and vendors offering samples is just so refreshing, considering the superstores we shop in, here at home in the US.

This trip was special one to me, as it was just me and my son traveling this time which provided us with many opportunities for bonding, laughing, crying, fighting and hugging. At times, Neel struggled with the idea of not seeing his mom, and there were many a tears shed over video chats everyday on both ends.

That said, during the hot smoldering days we had an amazing time, driving around the city, meeting old friends over coffee and just exploring the city in all it's Victorian splendor, a living memoir of it's tamed past.

And all along this, I hit year one on my blog which is huge for me! Considering my job requires me to work till midnight at the drop of a hat, and that I happen to have a family, I've hustled on, burning the midnight oil on the weekends, pushing on with this thing that I love to do—share my love of food with you, in the hopes of making someone's day a bit more awesome.

And while I was in India, I realized that my story of food is connected to those very street, the spicy aromas and the hot nights, and I wondered if there was ever a way to share it with all those who can't experience it, and that's how this giveaway was born.

The real India is it's people. All 1 billion of them, and among them are these local artisans and craftsmen, who create wonderful and endearing objects for people to use everyday in their daily lives—on the side of the streets!

The ones featured here today were created by an old man named Ramesh who looked to be about 70 years of age, and sat enveloped with mounds of clay pottery in his little tent shack, with nothing but a small fan fighting the 115 degrees radiating from our day star. The local cigarette (Beedi) a part of his wrinkled caricature as much as his mustache.

These daily use utensils are extremely affordable and is what makes them so amazing, allowing everyone access to handmade pottery for their daily lives. Made from earthen clay, these wares range from cups to bowls to large platters and feature hand carvings that are maybe not the work of maestros but local grown craftsmen that are flooding the city with hand made love.

To me, that's one of many aspects of India that doesn't get a spotlight, and that's why I'm sharing it with you, from the people of the streets of New Delhi to you, with a story that's worth sharing.

This set includes 1 small hand-painted cup, 1 small hand-painted dessert or appetizer bowl and 1 hand-painted salad plate/mini appetizer tray (approx. 6" diameter). These were hand-painted and varnished with food-safe sealer to preserve the paint.

If you're someone who'll take good care of these Indian earthenware or know someone who would love these, have a shot at it below.

Here's how to enter:

Just leave a comment on this post below of your favorite travel memory as a child or as an adult.

Then, make sure you sign up for the mailing list for the winner to be notified by June 26, 2016

*Residents of US and Canada only. None of the social media (Facebook, Instagram, Pinterest, Twitter) are affiliated with this giveaway. Sadly you must be 13 years or older to enter.

Thanks for the being on the journey with me, and all the best with the giveaway!

Nomaste

Most people (including friends) I know are intimidated by the very thought of making Indian food at home. The thought of going to your local Indian restaurant is an enticing one, but if you pause for a second and walk with me, I'll show you how exactly you can recreate your favorite recipes at home, just like the restaurant with just 5 simple ingredients.

😱
That's correct, restaurant-style Chana Masala with five simple ingredients 😱

Now that we've got that shocker out of the way, how about we get down to bizness? How about we make some Chana Masala! That nutritious, vegetarian, vegan, protein-loaded, spicy, hearty, warming Chana Masala! Yumm. 

But first, the catch/disclaimer. Yeah, there is a tiny catch here. I included all the spices that are part of the dish as one ingredient, which is called the Chana Masala spice mix which, alternatively, you can easily buy at any ethnic grocery store around you for cheeeeap! Aaand to make it even easier, here's a website to find your local ethnic grocery store. Just click on your state from the list, and off you go. Also, I didn't count salt, pepper and cooking oil as key ingredients... 'coz ya know, you why...😇

Find your local ethnic grocery store here

Ok! We're ready to make Chana Masala. It is so good guys, you better be sitting down for your own safety. Yes, even though you will probably be sitting down while eating.

Ready? Here we go...

Five-Ingredient Chana Masala Recipe. Fool-Proof & Restaurant-Style

Makes 4 servings

5 Key Ingredients

24 oz can of Garbanzo beans (I used 2 cups fresh chick peas soaked overnight)

28 oz can of crushed Tomatoes

2 1/2 tbsp Chana Masala Spice Mix (Available at the ethnic store, but I use my own. Details below)

2 tbsp Ginger Garlic Paste (Available at the ethnic store, but I use my own. Details below)

1 large onion

Supporting Cast

2 tbsp Oil

1 tbsp Salt +  pepper

1/2 cup water

Lime juice (optional)

Optional Prep

• If you're using fresh ginger and garlic. Peel 2 inch piece of ginger and 4 cloves of garlic and puree in a small blender or coffee grinder. (Add 2 tbsp water if needed). Set aside.

• In case you're venturing into making your own Chana Masala mix like I always have some stored away, here's how to do it:

Chana Masala Mix: 2 tbsp Coriander powder, 1 tbsp Cumin powder, 1/2 tsp Turmeric powder, 1/2 tsp Cinnamon powder, 1/2 tbsp Garam Masala.

Method

Finely chop a large onion and set aside.

Heat a large pan, with 2 tbsp oil on medium-high heat. Add the onions and a pinch of salt to sweat the onions. Fry till onions are translucent: 5 to 6 minutes.

Add ginger garlic paste and sautee for a minute or two.

When the onions and ginger garlic mix are golden brown, add 2 1/2 tbsp of the Chana Masala mix, and sautee for another minute.

Next, add the crushed tomatoes, and stir well. Cook for another 5 minutes.

Drain the liquid out of the can of chick peas, and rinse well. Add chick peas to the pan and incorporate well.

Add water and season the dish with salt and pepper.

Cover the pan and cook for 25 to 30 minutes (stirring every 10 minutes), or till chick peas are tender and have soaked up the sauce. If excess liquid remains, uncover pan and cook some of it off, till you have the desired consistency.

Chana Masala is done! Enjoy with some fresh boiled rice (brown or white) or even Couscous, or Quinoa and top it off with a squeeze of lime juice.

For most of us Roses are pure decoration, symbolic of love and affection, yet most of us have no idea that Roses actually taste heavenly too. That is correct!

Rose is a sweet perfume, followed by fragrant floral notes and just a tad woodsy. It leaves a nectar like impression on you, and it lingers with you a gentle while, and then it's gone, as fragile as the flower itself.

And from Roses, comes Rose Water, which is used heavily in Persian and Middle Eastern cooking and in Indian and Pakistani food as well, especially in milk-based desserts. It adds that gentle floral note which is a perfect compliment to warm spices, or when used in desserts, it just elevates the sweetness of the dish by adding a floral note. And since the time I visited that hole-in-the-wall Pakistani restaurant and tried their Kheer (rice pudding) with the essence of Rose, that memory has stayed with me! I had to do revisit Rose in my kitchen.

A little while ago, I received a gift from the lovely people are Bob's Red Mill—their truly amazing Organic All Purpose Baking Flour (in fact, it was me who reached out to them since I've always admired the fact that they're an employee-owned company and that they make some amazing products accessible to so many people.)

I really love the textural contrasts on Canolis. Crunchy exterior and a completely versatile filling that is open and limited only by your imagination! This was the perfect vehicle to incorporate some Rose flavor into. And especially when these are mini in size, they're that much more precious, palatable and personal.

With every bite you get the sense that you're taking a little trip, and then it's over. Start a new one and keep going. The size really matters in this case and makes them that much more special.

The Canoli dough comes together rather easily. Flour, butter, eggs and some sugar. Spike it with some white wine and knead.

Get in there with your hands and get a real sense of how the dough is shaping, how it's acting and learn how it's going to turn out. I have a belief that maybe someday I'll understand this dough much better and all my cooking juju will will align into place.

You get a certain sense of pride when the dough is handmade, a bit like how your mom or your grandma would've liked you to do it.

There are varying layers of complimentary flavors in this Canoli. It starts with creamy and airy Ricotta, followed by another level of richness brought by the creamy Mascarpone. Next a slight sweetness, followed by the fragrant Cardamom and then the lasting perfume of the Rose. It stays with you for a bit, as it changes the aroma of the air around you. It takes your mind to a new place that is somewhat reminiscent of the very far east.

Let me also introduce you to what maybe the most quintessential drink of the east Sherbet é Rooh Afza, loosely translating in Urdu to The Drink to Uplift Your Soul. And that meaning has proven true to me for all of my childhood. This is the drink of the summers for North Indians and Pakistanis to quench the thirst in the hot months of the year.

This luminescent red colored drink, is a complex and sweet combination of rose flavored floral notes that leave a cooling effect that travels deep into your body. Guess the drink stands true to its name.

The red Sherbet invades the virgin snowy cheese landscape with vigor. It's contagious and I paint the town red.

The dough needs a lot of rolling so it's really really thin when it hits the hot oil. Around 1/8 to 1/16 of an inch thin. This is another time, when the dough makes you work hard and reminds you that food is food when it's cooked and made and prepared.

The irony of it all is that, the whole time you make this dough and then you let it set, and then it hits the oil, and the shells fry up in under 2 minutes. Done. And just like that you have Canoli shells.

Stuffing the shells is fun. This is the marriage of the dough and the cheese, the skin and the heart coming together. What started as powdery snowy flour, has been transformed into a crispy shell of crunchy goodness.

The stuffing sits like a crown on top of the Canoli—depending on how you look at it :)

Rose Sherbet & Cardamom Mini Canolis

Makes 12 mini Canolis

Ingredients (Canoli dough)

1 cup all purpose baking flour

1 tbsp Sugar

1 egg yolk

1/4 cup white wine

1 tbsp salted butter (semi-soft)

Ingredients (filling)

1/2 cup fresh Ricotta cheese

1/2 cup Mascarpone

1/2 cup confectioners sugar

5 to 6 drops Rose essence

1 tbsp Rose Sherbet  (I used Rooh Afza —much cheaper at the Indian grocery store)

1/2 tbsp Cardamom powder (or seeds powdered in a mortar pestle)

2 1/2 cups oil for frying

1 egg beaten

Canoli forms

In a bowl, sieve the flour and add the semi-soft butter and 1 egg yolk, 1/2 cup sugar and mix gently. Once incorporated, knead the dough well and firm, but not too much. Stop when it all just comes together. Flatten the dough a bit and wrap in plastic wrap, and place in the fridge for 15 to 20 minutes.

In another bowl, mix the Ricotta, the Mascarpone, and all the flavors—sugar, rose, and cardamom powder. Mix well, till sugar and cardamom are incorporated. Add the Rose sherbet, and loosely swirl around the sherbet. Wrap the bowl in cling wrap and place in fridge.

Bring out the dough from the fridge and start rolling in long sweeping motions. Once you think you have a thin layer, roll it twice as much. The thinner the crunchier the shell will be. You want to achieve between 1/8 to 1/16 of an inch thickness.

Preheat 2 1/2 cups of high-heat Canola oil up to 350 degrees.

Bring out a wine glass, and cut out 12 circles (do more just in case you have some extra filling leftover for some extra Canolis)

Wrap the dough circles around the Canoli forms and seal with the help of a little egg wash.

When the oil is hot enough, fry the shells for 2 minutes with a pair of tongs. Remove from oil and place on a cloth towel. With the help of another towel, slide off the fried shells. Repeat for all other shells.

The shells cool of rather quickly. Bring out the filling from the fridge, and scoop some in a piping bag. Fill the shells from both ends, repeating for all shells.

Enjoy!

This post is sponsored with ❤️ by Bob's Red MIll

So Mango season is slowly creeping upon us, and I'm breaking into my happy dance already. Srsly! I love the fruit, and I think I've made that pretty clear when I did my Mango based recipe run. Here's a Cauliflower Kabab Recipe I made recently, a Mango Chorizo Sandwich
 and a Chick Pea and Indian Mango Summer Salad which is by far my favorite 'salad' to have, it's more like a side tho!

Well, the Mango madness might still ensue and carry over onto this year, I just don't know yet, but I do know that I couldn't keep my hands off (and neither could my little man) off of these first few Mangoes of the season. They were ripe, fleshy and quite sweet, and we decided to shake it up a bit this time, for our Sunday evening smoothie ritual.

It was time for a Mango smoothie but with the fragrant essence of Cardamom and a dash of Vanilla, and we kept it Vegan by using Almond Milk too. The smoothie is based off of a simple milk shake I grew up drinking in India and my mom used to make it with a dash of ice cream or creamy whole milk and nuts and we really treated it like a dessert. I wonder why she never thought of adding Cardamom which is pretty much a customary spice to add to most Indian desserts.

Once you try Cardamom you can't go back. You wouldn't want to! As soon as you pop open a jar of the pod spice, you're hit with this mildly sweet, and bit woodsy scent, coupled with some notes of star anise. Crack open the pod and try a seed, and it almost tastes slightly minty—the reason why sometimes it's used as a mid meal mouth freshener.

Adding a tiny bit of Cardamom and some Vanilla goes a long way in complementing the sweet notes of the Mango! Just scoop out the flesh of 2 Mangoes, add a dash of Vanilla, and some powdered Cardamom seeds, and the Almond milk and you're done!

Top with some pistachios if that's your jam! This smoothie is for EVERYONE, really. And my munchkin...He loooved it! Let's see if you can tell with these photos 👇and that gif up top ☝️

3 Ingredient Vegan Mango Cardamom Breakfast Smoothie

Makes 2 large smoothies

Ingredients

2 ripe Mangoes

1/2 tsp Cardamom powder

1/2 tsp Vanilla extract

2 cups Almond Milk (or any other nut beverage of your choice. If you don't care about vegan, add Milk)

Pistachios (optional)

Slice the mangoes by running the knife all along the sides above the large pit/seed and below it too. The Mango has a large pit on the inside as big as the fruit itself. Don't kill yourself trying to cut it perfectly, it takes just a little practice and my dad taught me well ;)

Scoop out the flesh of the Mangoes with a spoon into a cup.

Break open 4 Cardamom pods and remove seeds. Crush the seeds in a mortar pestle, till they're fine and powdery.

Transfer, the Mango pulp and the cardamom, Vanilla and Almond milk into a blender and blend till absolutely smooth. About 2 mins.

Serve cold.

This is interesting, and I had no idea (says Food & Wine Magazine)

On Good Friday, it's customary to eat fish instead of meat (that's reserved for a ham-fueled Easter feast on Sunday).

Seafood is awesome, and most Americans do not consider it as an option for their breakfasts. And even if it is Salmon (Lox) it usually goes with capers and tartar sauce. But today I wanted to go beyond and build something epic. So off I went and got my self some epic ingredients that would make for a dream Good Friday breakfast sandwich, comprising just that: EPIC ingredients and nothing more. I've narrowed it down guys! Get ready

Toasty, crusty fresh herbed Focaccia roll. Creamy Avocado. Sriracha. Smoked Salmon. Fried Egg. All together in one.

This is really one of those sandwiches that you want to wake up to, and it still feels like a dream—hence Unicorns & Sunshine. The crusty yet spongy Focaccia adds a hint of herb and garlic, and then appears the avocado creating a silky velvet mess, followed by the smokey meaty rich Salmon, and the hit of spice from the hellraiser we love—Sriracha. The runny egg yolk is just there to say one thing—you're welcome eater.

Often I spend time thinking about food while I'm preoccupied with other things like listening to music, driving (yikes!), in the shower etc, and it always occurs to me that eating is about realizing dreams. The ones that you wish to live for others and the ones that need to be dreamt, and this is certainly one of those.

You could say... and then we add an Avocado to the sandwich and what's better than that? I'd say what's better than all those things that up the ante to epic levels in one sandwich? Iconic stuff! And there's barely any cooking involved!

Unicorns & Sunshine : My Dream Good-Friday-Fried-Egg-Salmon-Sriracha-Avocado-Focaccia Sandwich

Makes 1 epic sadnwich

Ingredients

1 herb Focaccia roll
2 to 3 sheets of Smoked Salmon
2 eggs (use 1 yolk and 2 egg whites)
1/2 Avocado
Sriracha
1 tbsp Butter (+1 tbsp for frying egg)
1 tbsp Oil to fry eggs
Salt + pepper

Heat up a small fry pan and let it get medium hot. Add the oil and butter and drop 2 eggs in the pan (I used one yolk only) and fry them till edges get crispy. Splash some oil from the pan on to the edge of the egg to make them even crispier.

Slice the Focaccia roll in half (lengthwise) and toast the roll in a toaster oven or toaster for 3 minutes or till warm.

Check on eggs. In the meantime, slice avocado in half and cut into thin slices.

Remove roll from toaster and apply some butter to both inner halves. Eggs are done, turn off heat and remove into a dish and season with some salt + pepper immediately.

Now assemble, avocados go first, then layer the egg, followed by Salmon and finally copious amounts of Sriracha.

Dig in and live the dream.

Happy St Patricks Day 🍀 The day where it's criminal to not get boozed up a little (or a lot, probably a lot), and I prefer to get my booze fix through my food as well in it's clean natural state. Is there a wrong way? Naa, it's all goood!

I happened to have some fresh wild shrimp lying around then I saw the last few Tacos and some avocado, and a can of chipotle peppers, I knew I had a meal at hand, and then I reached out to Jack.

And I poured me a little sip of ye ole oak nectar, as I began going with the flow of things, no idea where this is all headed. I marinate the shrimp in a lot of whiskey (oh well!) and spices and then some heat. I sip some whisky as I wait, lounging around as I plan what's next.

I reach for the mayo next, decided to make some chipotle mayo, throwing some spices in my small coffee grinder, which has never ground coffee for me.

I dip my fingers into the can of chipotle, as the air fills up with the smokey smell that drives me crazy. It looks like I cut my hands with a butchers knife. But this is delicious, and is already tasting and smelling good. I know what to do next, good food does that to you—make you intuitive. I pulse it and puree it hard, until the orange hued sauce is a creamy mess of chipotles and lime.

I skewer up the Shrimp and blast it directly over the fire. I want char. Dark, blackened and smokey shrimp that tastes of whiskey and spices. The whisky burns off leaving a mild perfume behind, as if bidding me adieu as it's job is done. The shrimp crackler over the heat. My drink number 2 is almost over, and I truly and fully realize that Jack tastes better naked. I pour another, and I Slice up a smooth, creamy avocado, fire some tortillas, and I wrap it all up. This meal is done, and Jack kept me amazing company till the end. The old No. 7 never disappoints.

JACK D Whisky Shrimp Spicy Tacos with Chipotle Mayo

4 large Tacos

Ingredients

12 large shrimp (peeled, cleaned, vein removed)

1/4 cup Jack Daniels Whisky

1 1/2 tsp coriander powder

1 1/2 tsp cumin powder

1 tsp Oregano

1 tsp garlic powder

1/2 tsp red chili flakes/ half a jalapeño chopped very fine

1 lime

salt to taste

1 avocado

4 corn tortillas

Cilantro for topping

Ingredients for Chipotle Mayo

1/2 cup chipotle peppers (3.5 oz)

1/2 cup mayo

1 lime

1 tsp salt and pepper

1 tsp garlic powder

Marinate the cleaned shrimp in whiskey and all the spices in a small bowl (garlic, coriander powder, cumin, oregano and chili flakes/jalapeño, and salt) and juice of half a lime, for around 20 minutes. Ensure that all shrimp is evenly coated, use your hands to toss it around. Always use your hands in the kitchen if you can, you'll connect deeper to your food.
Recommended: Pour some Jack D to sip.

Place all the ingredients for the chipotle mayo (whole chipotle peppers, mayo, garlic powder, slat, juice of 1 lime) into a food processor and puree till smooth. Transfer to small saucer.

Time to fire up the shrimp. Ladder up 4 shrimp on a wooden skewer, and turn on the fire to medium high on the stove. Maintain some breathing room between each shrimp and roast it directly over the fire till charred and crackling, around 2 to 3 minutes total. Repeat with other shrimp.

Over the same fire roast the corn tortillas for 15 seconds each side, and flip em around once. Slice up an avocado in any shape you like.

Assemble the taco. Put the aovcado down as a base on one tortilla, 3 pieces of shrimp and drizzle liberally the chipotle mayo and squeeze some lime all over this guy. Throw some cilantro and you're done.

Hey everyone! This is one quick and insanely easy and oh-so-good and comforting recipes that is just perfect for a weekend brunch! Ready in under 30 minutes—yep from scratch!—and all of a sudden you're called names like rockstar, genius etc.

This recipe was developed in a pinch when one sunday morning, we're running low on groceries and we're scraping our scalps on what to eat, and we talked about eating potato parathas (stuffed bread) and I thought that was too much work so a lightbulb went off and I decided to turn it inside out and make an ope-faced Naan instead! Genius, I know!

Alright here's the recipe!

Open Faced Spicy Potato Naan Flatbread with Cilantro Chutney

Ingredients

Two large potatoes (washed and chopped to 1 inch pieces)

1 red/yellow medium size onion (sliced)

1 tbsp Coriander powder

1 tbsp Olive Oil + 2 tbsp for frying

1 tsp Cumin powder

1 tsp Paprika

1 tomato (washed and chopped)

1 inch piece of ginger (peeled and chopped very fine)

1 tsp salt and pepper each

Cilantro

Water to boil

1/2 Jalapeno (optional)

1 cup Tofu (optional)

Ingredients for flatbread

1 1/2 cup all purpose flour (alternatively you can substitute all purpose flour for 1/2 cup of chick pea flour. Total quantity should still be 1 1/2 cups)

pinch of salt

1 /2 to 1 cup water

1/2 cup yogurt

1 tbsp olive oil

1 tsp baking powder

Ingredients for Cilantro Chutney

1 cup Cilantro (washed)

2 inch piece of ginger (skin peeled)

1/2 Onion (peeled and chopped roughly)

1/2 tsp salt

2 tsp Dry Mango Powder (if you don't have access to this ingredient you can add juice of 1 lime plus 1 tsp sugar)

In a large pot, bring 8 to 10 cups of water to boil. When water is boiling, add the chopped potatoes to it and boil till fork tender—approx. 10 to 15 minutes.

In the meantime, toss all the chutney ingredients into a food processor and pulse till you have a fine puree. If it's too sticky you can add 2 tbsp of water, or as much as you like to reach a sauce like consistency. Check for seasoning if you do add additional water. Transfer to a bowl and set aside. Chutney ✔️

In another bowl, sift the flour(s) and add the salt, olive oil, baking powder and 1/2 cup water, the yogurt, and add more as you go. Knead the dough really well, and transfer it to your working station and massage it firmly with the back of your palm, pressing down on it as you knead it. When done, the dough should resemble pizza dough but be a bit firmer.

Time to check on the potatoes. When they're fork tender, transfer into a bowl and let drain out all the water. Wait for 1 more minute to allow them to dry out even more. Add all the spices, seasonings and herbs (Coriander powder, Cumin powder, ginger, Paprika and salt+pepper) and mash the potatoes well, integrating all the spices well. Add some roughly chopped Cilantro. Save a bit for the garnish.

Bring a large frying pan to medium high heat and at this time preheat your oven to 400 degrees.

Add 2 tbsp olive oil to the hot pan, and transfer the mashed potatoes to fry. Press down with a spatula to ensure even contact with the pan surface. Let if fry for 5 to 6 minutes, and then flip and repeat frying for 4 to 5 minutes.

Ok, we're almost there! On a baking sheet, roll out some foil, and lightly grease it. Roll out the dough and spread it out like you would spread a rectangular pizza dough. Cover as much surface area as possible, but don't make the dough too thin. Ensure the dough is spread evenly.

When the oven is preheated, half bake the dough for 4 minutes in the oven on the middle rack.

Carefully remove the tray with the dough and spread the potato mix all over it evenly, covering as much area as possible. Add some thinly cubed Tofu (to mimic Paneer) if you wish on top and drizzle some oil on the potatoes and place it back in the oven for 6 to 8 minutes, or until the sides are golden brown.

When done, drizzle some cilantro chutney and add some chopped tomatoes, fresh cilantro and and serve hot slices.

Indian Cassata I love thee. 

Thank you for the memories and for being the sole reason I inhaled my dinners and ran to the corner of the street toward a mustachioed man who awaited customers, on a pushcart with an ice box, holding you safe and cool for me. And then you emerged in style, cold smoke and all oozing around you, teasing me with a peek of your toasty pistachios on a crescent-shaped slice of joy.

I was born to love the Indian Cassata Ice Cream slice, with layers of sponge cake enveloped by layers of strawberry, vanilla and pistachio ice cream, and a sheet of toasted pistachios that sat atop, on the half rim. I had my first taste when I was very little—and this isn't documented per se—but below is an expression of me that describes the feeling best.

Years later, when I was visiting home, I was thoroughly disappointed to see the Cassata had lost a lot of weight, and that it now comes in a fancy (trashable) semi-circled/half-moon plastic box, shaped like the ice cream slice itself. It even had fewer nuts on top! FEWER NUTS?! Those nuts were the perfect ending to the Cassata bite! The toasted nutty crunch was a finish that kept you coming back for more. And those layers of soft spongy cake, they used to be thick! And as the ice cream melted, dripping down your hands, there was peace of mind that the sponge cake will soak it up for you, becoming even moister and spongier and oh so delicious, and preserving each and every drop and bite of the slice intact.

I imagined a bleak future for humanity. Life was perfect once, Cassata was perfect once, and then my vision blurred for a moment, and I saw the signs. It was as if I found my calling, as the skies thundered, a mighty storm started to brew, and I felt a jolt of power run through me. The day to reincarnate the original Cassata had come, and I was the chosen one.

Meanwhile back in my tiny kitchen, I get ready to change the future of mankind. Turned out to be a simple task! All I needed was some Cake, some ice creams and some nuts, and not-too-much time to analyze the true effects of my ice cream slice revolution.

But first, Cake! The recipe for the cake used in the original Italian dessert can best compared to the angel food cake, and it's called the Pan Di Spagna, or literally translated into the bread of Spain. Here's the recipe I used.

It uses 4 ingredients, is really easy to make, and acts as the perfect base and soaking apparatus for all layers of ice creams once they melt a bit, which traditionally by means of Italy and England (I assume) in this recipe were somehow agreed upon to be Vanilla, Strawberry and Pistachio. Magic!

TIP: Even though the recipe calls for just beating the eggs along with the yolks, I think I would have gotten an even fluffier cake had I beaten the egg whites separately, and then the yolks and sugar, and them folded them in. But the result was not bad at all!

Once you have the cake, you've got to let it cool down thoroughly and allow it to come to room temperature. I actually let it sit in the fridge overnight and sliced it the next day. At that point you just pull out the ice creams from the freezer and let it sit for around 30 mins at room temp to make it easier to spread and layer. This is how it goes: layer of cake at the bottom, ice cream, another layer of cake, some more ice cream, more cake and then some more ice cream, finally some toasted Pistachios.

Traditional Indian Cassata also used candied fruit, but I skipped that since I could not find the right kind and the ones I tried were totally passably delicious ;) So...moving on!

TIP: Before layering in the ice cream, just spoon in a couple of tablespoons of milk over each layer of cake to keep it moist, but not too much since milk will turn to icicles in the freezer.

Another HUGE tip: Nuts go from brown to black the moment you take your eyes off of them, like... in 10 seconds. So, yeah don't do that.

And once you have your layers of cake and ice cream, rejoice! And then get bummed out, since you can't touch that loaf pan, since it needs to go into the freezer overnight. Trust me you want to do that! And when you wait, you have something amazing,

Then you go for it! Share it with someone and let them see what you meant, and experience your journey when you were a child running to the end of that street for a slice of heaven and love, made with cake (umm...obvz!) and equal parts ice cream.

The Original Indian Cassata Ice Cream Cake Slice

Makes one 9 inch loaf pan (approx 12 slices)

Ingredients

120 grams (1/2 cup+1½ tablespoon) granulated sugar

4 extra large eggs (at room temperature)

1 tsp vanilla extract

120 grams (1 cup+ 1 tablespoon) cake flour (sifted)

1 cup pistachios (shelled)

1/2 to 2 cups each: Vanilla, Strawberry and Pistachio Ice Creams

1 tbsp butter to grease baking pan

8-10 tbsp whole milk

To bake the cake beat all eggs and the sugar until very fluffy and pale yellow (about 15 minutes on medium/high speed). If you get stiff-ish peaks then you're ready. As an optional process, you could beat the egg whites separately till you get stiff peaks and then combine the sugar and yolks till creamy and then incorporate. That would make for a fluffier cake.

Sift the flour into the egg mixture, a little at a time, and fold it gently in a upward down motion, adding more air to the batter as you fold.

Preheat your oven to 350 degrees. Transfer the batter into a 9 inch greased loaf pan (or use parchment). Do not bang the pan to even out the batter, that would ensure the air escapes the air pockets from the batter resulting in a less fluffier cake.

Bake for 35 to 40 minutes or till a toothpick comes out clean from the center.

Cool cake to come to room temperature (3 hrs) or ideally overnight in the fridge in the same baking pan.

Bring out ice creams 30 mins prior to layering/assembling the Cassata. When the cake is cool, slice lengthwise with a bread knife 1/4" to 3/8" thick layers of cake. Line up the pan with a layer of cake. Spoon in 2 tbsp of milk evenly over the layer of cake to ensure moistness.

Start spreading the first layer of ice cream (any flavor you like) make the layer as thick as the layer of cake under it. Then another layer of cake, some milk, some ice cream (next flavor) and then repeat with last layer.

Use a spreading spatula to spread ice cream evenly.

Top with layer of toasted and chopped pistachios (toasted at 300 degrees for 5 minutes)

Cover with cling film and transfer to the freezer immediately, and let it chill overnight.

Cut 1/2" thick slices and serve immediately.

Hey there! So this is going to be a quick one! I just had to share with you this god amazing meal we had tonight, with all the right notes/elements/textures/tastes in one meal. Really. It's got the bitters, the sweet, the acid and the protein. My god it was awesome! I'm really in heaven right now. And Dandelion greens, where have you been?

The greens have an earthy bite and then a slight bitter note, and when cooked down with garlic and seasonings, they turn just a bit sweet and even more amazing. And they look awesome too!

This entire meal came together in minutes. Cooking down the greens takes barely 2 minutes, so we cook them after the steak, so they don't cool down too much.

And to offset the bitters of the greens I roasted some Carrots in the oven until they turn fork tender and really sweet. This transformation of the carrot is probably the best part of this meal. They're like a little gem of a surprise that doesn't fail to put a smile on your face every time you eat them.

Finally the steak and the Chimichurri, which I've done many times and all my friends and family LOVE it! And the best part is that it comes together in a blender. Check out the recipe here

I chose the shoulder steak for tonight's dinner as it was on special at my local Whole Foods and looked amazing. Cook it hot and fast as it is pretty lean, which also means it is a great cut if you're avoiding fatty meat cuts.

That's a beautiful piece of meat. It's so funny that just something as simple as a well done piece of meat is all you dream about, our primitive instincts kick in full gear at the sight of charred meat, guess something's haven't changed much :)

Steak & Dandelion Greens with Sweet Carrots and Chimichurri
Serves 2

Ingredients

1 lb. fresh shoulder steak (ask your meat dept for the freshest cut)

1 bunch Dadelion greens

4 large carrots

4 tbsp Olive oil

1/2 cup Cilantro

1/2 cup Parsley

1 Lime—juiced

salt + pepper

2 +2 cloves Garlic

Preheat oven to 375 degrees. Shave skin off the carrots and cut them into halves lengthwise and then halve them further. Coat the carrots with 1 tbsp olive oil and a tiny bit of salt and pepper. Coat evenly and space them out on a baking tray lined with foil, and bake for 20 to 25 minutes.

Make the Chimichurri by tossing the cilantro, 2 cloves of garlic, lime juice and 1/2 tbsp salt into a blender and puree it. Some people prefer it chunky, but there are a lot of textures in this meal so we decided on a smoother sauce. Transfer to a bowl and set aside when done.

Heat a cast iron/heavy bottom pan on high heat. When the pan is hot enough (drop some water and if it dances around and fizzles away quickly you're good). Season the steak on both sides with salt and pepper. Add 2 tbsp oil to the hot pan and place the steak in the pan.

Let the steak cook for 2 to 3 minutes and flip and cook for another 1 to 1 1/2 minutes. Remove steak and place it in a dish.

In the same hot pan, add 1 tbsp oil and 2 cloves of garlic chopped and sautee for 30 seconds. Add dandelion greens and season with salt and pepper. Sautee for 2 minutes or till they've wilted down.

In a serving dish, place the greens, and then the carrots and finally the steak and pour liberally the Chimichurri sauce and serve.