Crispy roast potatoes

2 tbsp salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) Yukon Gold/yellow potatoes, or russet supposedly but not as good IMO, peeled and cut into about 2" chunks

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped (or whatever aromatic herbs you want to add)
3 medium cloves garlic, minced

Freshly ground black pepper
Small handful fresh parsley leaves, minced
 

Preheat oven to 450 (or 400 for convection).

Boil water with salt and baking soda. Add potatoes, boil about 10 minutes or until you can easily put a knife in one.

Meanwhile, heat oil with garlic and herbs in another pan.

Let potatoes sit for about a minute, then toss with garlic-herb oil and salt and pepper. They should get a little mashy on the outside, that's good.

Roast at 400-450 for 20 minutes, turn, maybe 20-40 minutes more. If you cut them smaller (as I usually do, by habit) they might even be done after the first 20 minutes.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Malai Broccoli

1 1/2 lb broccoli florets

8oz cream cheese (optional, it turns out)

1 tsp ground black pepper

1 tsp ground cardamom

1 tsp salt

1/3 of a nutmeg, grated

4 tbsp Greek yogurt (more if you're not using cream cheese)

3/4 cup ground almonds

3 tbsp lemon juice

 

Non-pantry: broccoli, cream cheese, greek yogurt, almonds, lemon juice

 

Preheat oven to 400, line 2 pans with parchment. Mix everything but the broccoli, then add the broccoli and mix well with your hands. Roast 10 min, turn, roast 10 min more or until it's a little charred and tender.

 

Source: Fresh India by Meera Sodha

Roast eggplant with tahini

1 large eggplant
1/3 cup tahini
1/4 cup water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
salt and pepper
3 mini cucumbers and 3/4 cup cherry tomatoes, optional
seeds from half a pomegranate, optional

Either burn the eggplant over a flame (grill?) or slice into slices and roast in the oven for like 25 minutes. I didn't have any luck with the flame on my stove. Anyway, remove the skin and chop the cooked eggplant flesh roughly. Add tahini, water, pomegranate molasses, lemon juice, garlic, parsley, salt, and pepper. Mix. If you stop there you've got something like baba ganoush, or you can add the cucumbers and tomatoes and then you've got more of a salad. Scatter pomegranate seeds on top.

Source: Plenty by Yotam Ottolenghi

Another Kimchi

1 head (2-2.5lb) Napa or green cabbage, cut into pieces (kinda whatever you want - they recommend 2x1" squares but I like it a little more thinly sliced)

2 tbsp kosher salt

2 tsp minced garlic

1 tsp peeled, grated ginger

2 tbsp fish sauce

1 tsp sugar

3 tbsp gochugaru (Korean chile pepper flakes)

4 green onions, green parts only, in 2 inch pieces

1/4 cup yellow onion, thinly sliced

1. Mix cabbage with salt and let it sit for about an hour. Drain and lightly rinse, let sit another 10-15 minutes.

2. Mix garlic, ginger, fish sauce, sugar, gochugaru. Let sit 15 min.

3. Mix everything. Pack into a glass jar, add a little water to get the last seasoning paste. Let it sit in the covered jar for about 3 days at room temperature. (might bubble over.) Then refrigerate.

Source: "Mother in law's kimchi DIY kit" https://milkimchi.com/

Gan bian si ji dou

Dry-fried Sichuanese green beans

10 oz green beans
peanut oil
3 oz ground pork
2 tsp Shaoxing rice wine or medium-dry sherry
2 tsp soy sauce
2 tbsp ya cai or Tianjin preserved vegetable, finely chopped
salt to taste
1 tsp sesame oil

Trim beans, snap in half. Stir fry in oil for about 6 minutes, until tender and a little puckered. (Dan's note: usually takes longer.) Remove from wok and set aside.

Fry pork for 30 seconds. Add wine and soy sauce. Add ya cai and fry briefly. Add beans. Add salt, then drizzle with sesame oil.

You can also make this without the pork; if you do, add some garlic and ginger and dried chilies. You can also pre-boil the beans a little bit in order to make them cook faster.

Source: Land of Plenty and Every Grain of Rice, both by Fuchsia Dunlop

Boiled aromatic peanuts

1 pint water
8 oz raw peanuts, in their husks or just their pink skins
2 tsp salt
1 tsp whole sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional)

Wrap the spices in a cheesecloth so you can easily pick them out. Simmer 40 minutes, then drain.

Source: Land of Plenty by Fuchsia Dunlop

Roasted vegetables with balsamic glaze

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Glaze:
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (milder/creamier than Dijon; or use 1 tsp Dijon + 1 tsp mayonnaise)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Mix all vegetables, oil, salt and pepper, roast until tender, 40-45 minutes.

For the glaze: combine it all, cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Source: Trisha Yearwood, http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Lasoon Moong Ki Dal

Garlicky green lentils

1 cup moong dal (skinned split green lentils, they look yellow)
1/4 tsp turmeric
2 tbsp ghee or canola oil
1 tsp cumin seeds
1/4 tsp asafetida
6 cloves garlic, finely chopped
3 fresh chilies, thinly sliced
1 1/2 tsp salt

Rinse lentils and drain a few times. Add 3 cups water and boil. Skim off any foam, add turmeric, and simmer 18-20 minutes.
Then make the fry: sizzle cumin seeds in ghee for 5-10 seconds. Add garlic, asafetida, and chilies, fry 1-2 minutes, set aside.
Add the fry to the dal, simmer 5 minutes, add salt and serve.

Source: 660 Curries by Raghavan Iyer

Tzatziki

Tzatziki (Greek Yogurt and Cucumber Sauce)
Makes about 3 1/2 cups.

Ingredients:
3 cups Greek Yogurt (or regular plain yogurt, strained)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Instructions:
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, blend everything but the yogurt. Then stir this into the yogurt. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Source: Georgette at http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html

Gobi Manchurian

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required

INSTRUCTIONS

Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit, http://www.vegrecipesofindia.com/gobi-manchurian-dry-recipe/

Alton Brown Hummus

Ingredients
Chickpeas, cooked (1 lb when still dry)
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
5 tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving
Powdered sumac, optional

Directions
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

Source: http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe/index.html

Dorajimuchim

Spicy bellflower root side dish

Ingredients: (4 servings)

3 ounces of dried bellflower roots (about 85 grams)
¼ cup hot pepper paste (gochujang)
3 Tablespoons of hot pepper flakes
1-1.5 Tablespoon of soy sauce
2 Tablespoons of rice syrup or corn syrupn (optional)
1-1.5 Tablespoon of sugar
½ teaspoon of salt
3 Tablespoons of white or apple vinegar
2 stalks of green onions, chopped
2 garlic cloves, minced
1 teaspoon of sesame seeds
1 Tablespoon of sesame oil

Directions:

Soak dried bellflower roots in cold water overnight (for 8 to 12 hours) until the roots are soft.

Drain and scrub with about 1 Tablespoon of coarse salt to remove the bitterness. Rinse and drain.
Combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion, and sesame oil in a mixing bowl.

Add the dried bellflower roots to the paste and mix it all together by hand.

Sprinkle with sesame seeds and transfer it to a serving plate. Serve with rice, and the leftovers can be stored in the fridge for 3-4 weeks.

Source: adapted from http://www.maangchi.com/recipe/dorajimuchim

Yellow dal

(or orange, green, etc)

2 cups yellow dal, soaked 1/2 hour

1/4 tsp turmeric

1 tsp salt

2L water (4x the level of the dal)

2 tsp fresh cilantro

For the fry:

2 spoons oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds (optional)

2 medium onions, finely chopped

2 tsp garlic, chopped (optional)

2 medium tomatoes, finely chopped

1/4 tsp red chili powder

1/2 tsp garam masala

Boil water. Add dal, turmeric, and salt; cook until soft.

In a separate pan, make the fry: oil + seeds, then add onion and cook 2 minutes, add garlic and cook 1 minute, add tomatoes and cook until soft, add chili powder and garam masala. Add the fry to the dal, cook 2 minutes, garnish with cilantro and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Dal Makhani

200g dried black lentils (whole). No substitutions. About 2 cups. Soaked overnight.
50g dried red kidney beans (about 1/2 cup), also soaked overnight.
2 sticks cinnamon
2 black cardamom pods
4 green cardamom pods
4 cloves
1/4 tsp red chili powder
1 tsp salt
1/2 glass milk
2 tsp fenugreek leaves
2 serving spoons cream
2 tsp butter
For the fry:
2 serving spoons oil
2 tbsp ginger
2 tomatoes, chopped or pureed

Boil 2.5L water, then add drained lentils/beans and whole spices, chili powder, and salt, cook until soft (1hr+). You can now store it or freeze it if you like (but remove the black cardamom).
Add the milk and fenugreek, boil.
Make the fry: put the oil, ginger, and tomatoes in a pan, cook 2 minutes. Add it to the dal. (You don't have to make the fry; you could just add this stuff with the whole spices. Then it is not a "dal fry", it is just a boiled dal.)
Cook 2 minutes, add butter and cream, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Ginger-glazed young turnips

1/2 tsp salt
1 bunch young turnips, trimmed
1/4 c. sugar or honey
1/8 c. white vinegar
1-2 tsp freshly grated ginger (or more, to taste)
2 tbsp cornstarch
1/4 c. apple or grape cider
1/2 c. raisins
2 tbsp chopped fresh parsley
finely chopped crystallized ginger (optional garnish)

Boil a pot of water with a dash of salt. Add the young turnips. Simmer until tender but not mushy, 10-15 minutes. Remove, cool.
Combine 1/2 c. of cooking water, sugar, vinegar, ginger, and 1/2 tsp salt.
Combine the cornstarch and cider, let stand until dissolved.
Slice turnips.
Simmer the ginger mixture, stirring in the cider mixture, for 2-3 minutes until smooth and thickened. Remove from heat, stir in raisins and turnips and continue to stir for 2 minutes until thick and gravylike. Add a bit more cider if necessary. Let stand for 2 minutes, serve with parsley and crystallized ginger.

Source: Farmer John's Cookbook by John Peterson

Kohlrabi and Carrot Slaw

1 lb kohlrabi (about 4 medium bulbs), peeled and grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 tsp chopped fresh thyme
1 large clove garlic, minced
1/2 c. sour cream
1/3 c. olive oil
4 c. wine vinegar
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix everything from kohlrabi to garlic. Then in a separate bowl mix everything else. Pour the dressing over the vegetables, toss to coat. Refrigerate for 2 hours before serving.

Source: Farmer John's Cookbook by John Peterson

Pumpkin "hummus"

1 tbsp sesame seeds
2 tbsp cashews (or walnuts or peanuts)
3-4 tbsp steamed/boiled pumpkin (or other winter squash, sweet dumpling squash is good)
A few coriander leaves
1 tsp soy sauce

Smash the sesame seeds and cashews in a mortar and pestle (or food processor).  Add the pumpkin, leaves, and sauce.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Channa Dal

Channa Dal - Chickpeas, but not the ones in a can; the split ones that look like little yellow lentils.

1 1/2 c. Channa Dal
4 tbsp vegetable oil
1/4 tsp brown mustard seeds
1 chopped onion
1 chopped tomato
2 chopped garlic cloves
1/2 inch peeled and shredded ginger root
1 pinch salt
1 shredded green pepper
1 tbsp curry powder (hot or mild)

Wash dal, cover in water 2 inches deep, boil 20-25 minutes.  Remove from heat, set aside.  In another pan heat vegetable oil on medium.  Add mustard seeds and onion.  Fry until brown (and mustard seeds pop).  Add tomato, fry until soft, then add garlic, ginger, green pepper, curry powder, sugar, and salt.  Pour in channa dal from other pan and mix well.  Simmer 5-7 minutes.  Add water to taste.  Serve hot.

Source: directions on a package.

Horenso no Kurumi-Ae

Spinach with Walnut Dressing

1/2 lb spinach, washed, de-stemmed
4 large (or 6 small) whole walnuts
1 tsp sugar
4 tsp soy sauce

Parboil spinach, rinse in cold water, squeeze out water, chop a bit. Make the dressing by mashing the walnuts in a mortar and pestle and adding the sugar and soy sauce. Toss spinach with dressing.

Source: Zen Vegetarian Cooking by Soei Yoneda with Koei Hoshino, p. 172-173

Dal Makhani

1 cup black lentils (probably split)
some tomato puree- maybe 1/2 cup
about 1/4 cup cream
1/2 tsp cumin
1/2 tsp coriander
1 green chili
salt
oil
2 tbsp butter
2 tbsp chopped onion
1/2 tsp chopped ginger
1/2 tsp chopped garlic

Put everything but the butter and cream in a pressure cooker and cook it for 1/2 hour. Open the lid by running it under cold water until the steam is done, then add the cream, cook 10 minutes. Add butter as a garnish (however that works).
If you don't have a pressure cooker, just cook it all in a pot. Soak the lentils for a couple hours beforehand.

Note about oil: sunflower oil and mustard oil are popular in India. Mustard oil is good for winters, it makes things last longer.

Source: cooking class in Delhi