Tandoori Style Vegetable Kebab

Serves 6 - 8

Procedure

To make the Marinade:

1. Mix together the yogurt, the spices, and the salt.

To make the Kebabs:

1. Marinate the vegetables, and keep them aside for 30 minutes.

2. Thread the marinated vegetables onto skewers. Brush the vegetables with the mustard oil.

3. Grill the kebabs over medium heat for 10-12 minutes, turning occasionally.

4. Serve hot with a side of yogurt, a squeeze of lemon, and cumin dressing, if desired.

Ingredients

1 medium pineapple, cubed

2 onions, quartered 

3 bell pepper, cut into chunks 

Marinade:

1 cup greek yogurt

1 tsp. red chili powder

1/2 tsp. cumin powder

1 tsp. coriander powder

1 tsp. salt

2 tbsp. mustard oil 

1/2 lemon

Peach Cobbler

Serves 8 - 10

Procedure

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish works.

2. For the filling: Mix all of the filling ingredients together in a large bowl, then take a heavy-bottomed pan and cook the filling for about 10 minutes until the fruit is almost half-cooked. Remove from the oven and set aside as you prepare the topping. Keep the oven on.

1. Biscuit Topping:

1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. A pastry cutter makes this step very easy and quick! You could also use a food processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more tbsp. of buttermilk.

2. Take handfuls of dough and gently flatten them out. Place the dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.

3. Brush the top of the biscuit dough with egg wash, then sprinkle with Garam Masala-sugar, if using.

4. Bake for 40-50 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping, and if it comes out clean, it’s done.

5. Remove the cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

6. Cover and store leftovers in the refrigerator for up to 5 days.

Ingredients

Peach Filling:

3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups)

1/4 cup packed light or dark brown sugar

1 tbsp. cornstarch

1 tbsp. lemon juice

1 tsp. pure vanilla extract

2 tsp. of Garam Masala

1/8 tsp. ground ginger

1/8 tsp. salt

Biscuit Topping:

2 cups all-purpose flour(spooned & leveled)

1/2 cup granulated sugar

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup (8 tbsp.) unsalted butter, cold and cubed

1/2 cup buttermilk, cold*

egg wash: 1 large egg beaten with 1 tbsp. milk or buttermilk

Optional: 2 tbsp. granulated sugar mixed with 1/2 tsp. ground cinnamon

Classic Baked Falafel

Serves 6 - 8

Procedure

1. Soak the organic chickpeas overnight. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size. Add a quarter tsp of baking soda as they soak.

2. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, and black pepper. 

3. Pulse the food processor several times until the mixture resembles the texture of coarse sand. 

4. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to 1 hour. 

5. Use your hands, an ice cream scoop, or a falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice. 

6. To bake, preheat the oven to 375°F and bake until crispy, around 20-30 minutes. You can also fry the falafel. To do that, add about 3 inches of avocado oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden. 

7. Remove the falafel on to a platter lined with paper towel to remove the extra oil.

8. Serve the falafel immediately, while warm and crispy on the outside. They're delicious with tahini or tzatziki sauce.

Ingredients

1 cup dried chickpeas soaked overnight (don't use canned chickpeas)

½ cup roughly chopped onion

1 cup roughly chopped parsley, about one large bunch

1 cup roughly chopped cilantro, about one large bunch

1 small green chili pepper (serrano or jalapeno pepper)

3 garlic cloves

1 tsp cumin

1 tsp salt

3 green cardamom pods, crushed and with the husk removed

¼ tsp black pepper

2 tbsp chickpea flour (or other flour)

½ tsp baking soda

Avocado oil for frying (optional)

Spinach Tahiri: A One Pot Dish

Serves 8

Procedure

1. Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.

2. Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.

3. Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.

4. Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.

Ingredients

1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala

Farro Tahiri

Culinary History:

Farro, is a group of ancient whole grains comprised of 3 ancient wheat types. This ancient grain is sourced from Italy and is known for its complex nutty taste and it's similar appearance to brown rice grains. Because farro is so easily digested and so low in gluten, farro can often be eaten by people who are gluten intolerant. 

SERVES: 6 - SERVING: 3 oz 

Ingredients:

2 cup farro, rinsed and drained
2 cups vegetable broth, low-sodium
2 cups warm water
1 tsp salt

(Veggies for the Tahiri)
2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
½  tsp salt
1 tsp sunflower oil
1 head of cauliflower, 2 cups chopped cauliflower florets into pea size
2 medium carrots,  ½ cup chopped diced ¼ inch cubes
12 french beans, ⅓ cup chopped into ½ inch sized
½ cup green peas, fresh or frozen

(Whole Spice masala)
3 cloves
3 whole green cardamoms
1 small cinnamon stick

(For the Masala)
1 tbsp sunflower oil
2 red onions, sliced thin, about 1 cup
1 tsp salt
2 medium sized tomatoes, diced, about ½ cup
1 tbsp ginger-garlic paste
1 green chili, seeds removed slit into half
 2 tsp Keralan Curry Spice Blend

(For Garnish)
1 tbsp finely chopped mint leaves
3 tbsp finely chopped cilantro leaves
½ tbsp lemon juice

Procedure:

To roast the sweet potato:

1. Preheat an oven to 375 degrees and position an oven rack in the center.

2. In a large bowl, combine 1 tsp oil, and salt with sweet potato, toss until well combined.

3. Transfer the mixture onto a rimmed baking sheet, spreading evenly.

4. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.

To Make the Tahiri:

1. Preheat heat a dutch oven, medium high heat, add 1tbsp of oil

2. Add the whole masala and sauté till the spices are fragrant for about 2 minutes

3. Now add the sliced onions, and add the 1 tbsp of salt and sauté until the onion become golden

4. Reduce the heat to medium

5. Now add the ginger garlic paste and sauté for about 2 minutes

6. Now add the chopped tomatoes and and sauté for another 3 minutes

7. Now add the spices and the chili and sauté for another minute

8. Now add the rinsed farro and the salt and sauté for another minute.

9. Now add the water + vegetable stalk cook on medium high and once the liquid boil close the lid and seal it with an aluminum foil and cook on low heat for another 30 minutes

10. Take the lid off and add the roasted sweet potato, cilantro and mint and the lemon juice and fluff the faro

Cooks notes:

If the farro is not cooked, close the lid and turn off the heat and keep it for another two minute.

Classic Dal Made Easy

Serves 8 - 10

Ingredients:

1 cup of masoor dal (orange colored lentils)
1 lb butternut squash, cleaned, peeled and cut into one inch cubes
1 tsp turmeric
2 medium onions, cut half inch cubes 3 cloves of garlic, thinly sliced
1 tsp Keralan Curry
2 tbs + 1tsp sunflower oil 1 green chili (optional)
 ½ lime juiced
1 ½ tsp kosher salt (For the Garnish)
1 tbs,cilantro leaves chopped

Procedure:

1. Wash and drain the lentils. Keep aside.
   

2. Take a pressure cooker, set to sauté and sauté the onions for 2 minutes on medium heat, then add the garlic cloves and the spices, sauté for another 2 minutes.
   

3. Add the butternut squash and stir well for 1 minute.
   

4. Add 4 cups of water to the cooker and add the salt. Cover and cook on pressure for about 6 minutes.
   

5. Release the pressure, mix and add the lime juice.
   

6. Garnish with cilantro leaves and serve.

Spiced Grilled Veggie Summer Salad

Procedure

1. Mix the oil, Keralan curry, salt and pepper in bowl.

2. Coat the peppers, eggplant, pineapple and onions with the curry powder mixture.

3. Grill all the coated vegetables and the pineapple. Set aside.

4. Arrange the grilled vegetables, pineapple and avocados attractively on individual plates. Drizzle with vinaigrette.

5. Sprinkle with chivesand Kashmiri garam masala. Serve.

Ingredients

2 yellow peppers, cut into large dice
2 red peppers, cut into large dice
1 eggplant sliced
3 red onions, peeled and sliced into rounds
1 pineapple, peeled, cored, and sliced
2 cups extra virgin olive oil
2 tablespoons Keralan curry
1 tablespoon salt
½ teaspoon ground black pepper
2 avocados pitted, peeled and cut into wedges
1 table spoon, finely minced chives
¼ teaspoon Kashmiri Garam Masala

Tahiri: A One Pot Dish

Serves 8

Procedure

1. Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.

2. Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.

3. Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.

4. Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.

Ingredients

1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala

Mint and Pea Pilaf

Procedure

1. Soak the rice in cold water for about two hours.

2. Boil water in medium pot with one teaspoon of salt and cook the rice for about 10 minutes. Drain the rice, and mix the lemon juice and keep it aside.

3. Combine the Ghee and the oil together and fry cashew nuts and keep it aside.

4. Add the onions to the oil and ghee mixture and fry them crisp. Then add the whole spices in the remaining oil on medium heat and as the aroma comes grate the ginger into the oil and sauté for about two more minutes.

5. Add the vegetables and the remaining teaspoon of salt and sauté for about 3 minutes.

6. Spread the rice on the serving platter and top it with the crispy onions and cashew nuts. You can serve this with grilled chicken or grilled vegetables.

Ingredients

2 cups Basmati rice
1 teaspoon grated ginger
2 cups frozen/fresh peas
1 medium red onions sliced thin
3 whole cardamoms
3 whole cloves
1 bunch fresh mint
5 whole black peppercorns
4 oz whole cashew nuts (optional)
2 teaspoon kosher salt
½ lemon
4 cups water/vegetable stock or Chicken stock
3 tablespoon Ghee
3 tablespoon Canola oil