Cauliflower Fritters

Cauliflower is beloved in our house. The thought of making a shallow fried fritter with the star performer got me thinking. This is not a spice laden treat, but a mouthful of gentle flavors. Cauliflower makes a stand.

Boiled cauliflower is mashed. Onion, parsley, dill, garlic, egg and flour bring the batter together. Shallow-fried in a little oil the fritters turn golden brown and crunchy. A simple yogurt sauce enhances the fritter.

CAULIFLOWER FRITTERS

Serves 4-6

3 cups Cauliflower florets

1/2 cup Red Onion, minced finely

2 tablespoons chopped Parsley leaves

2 tablespoons chopped Dill fronds

1 teaspoon Garlic powder

1 large Egg, beaten well

1 cup AP Flour

1/2 teaspoon Kosher Salt

Fresh Cracked Black Pepper

Canola Oil

Yogurt Sauce

1/2 cup Yogurt

1/2 teaspoon Garlic Powder

1 teaspoon Dill Fronds, roughly chopped

2 teaspoons Lemon Juice

Pinch of Salt

Bring a large pot of water to boil. 

Add cauliflower florets and boil for 3-4 minutes. 

Drain florets well and place them in a bowl.

Mash florets till you have very small chunks.

Add minced onion, parsley, dill, garlic powder, flour, beaten egg and seasonings to florets. Mix well so you have a thick batter.

Heat a little canola oil in a nonstick saucepan. 

When oil shimmers, add heaping tablespoons of batter to the pan. Flatten the dropped batter slightly. Cook till undersides are golden brown, then flip and cook the other side. 

Keep fritters in an oven at 250F while you finish the rest of the batter. 

Make the sauce by whisking yogurt, garlic powder, dill, salt and lemon juice.

Serve fritters warm with a dollop of yogurt sauce.

Lamb Chops with Ezme Salad

How do we celebrate occasions? As always with good wishes and intentions, capped with delectable meals. Valentine's Day comes with the bold declaration of love. Red reminds us of warmth, of passion, of the beating heart...so I try to add some of that intense color to dinner.

So much of my inspiration comes from Ottolenghi. I take his creation to heart but walk an easier path. Lamb chops are marinated in lemon and garlic. The Turkish salad is a quick sauté of garlic, onions and cherry tomatoes. Seasoned with tomato paste, pomegranate molasses and seasonings, it is the perfect foil for the grilled chops. Lying on a bed of yogurt, the chops are topped with the Ezme salad and a spice mix. Food is very much the music of love. So, I play on!

LAMB CHOPS WITH EZME SALAD

Inspired by Yotam Ottolenghi

Serves 2

8 Lamb Chops

1 Lemon, juiced

3+3 Garlic cloves

1/2 teaspoon Kosher Salt

Fresh Cracked Black Pepper

2 tablespoon Olive Oil

1 cup Cherry Tomatoes

1 small Red Onion

2 tablespoons Olive Oil

1 tablespoon Tomato Paste

2 tablespoons Pomegranate Molasses

1 teaspoon Dried Mint leaves

1/4 cup Parsley leaves

1/4 teaspoon Kosher Salt

3/4 cup plain Yogurt

1 teaspoon roasted Cumin Powder

1 teaspoon Sumac

1/4 teaspoon Kosher Salt

Trim fat from lamb chops. Place the chops in a bowl. 

Pour lemon juice over chops.

Grate 3 garlic cloves and massage them into the chops.

Season with salt and olive oil. 

Marinate chops for a few hours.

Peel and cut red onion into large chunks.

Peel 3 garlic cloves.

Heat 2 tablespoons olive oil in a nonstick saucepan.

When oil shimmers add cherry tomatoes, onion and garlic. Toss the veggies over a high flame till you see char marks on all of them. The garlic and tomatoes will have softened a little. 

Take it off the flame and scrape into a bowl. 

Pick garlic cloves out of the bowl and smash them with a spoon or fork. Add them back to the bowl.

Add tomato paste, molasses, mint, parsley and seasonings to salad. Mix well. Keep aside. 

Cook lamb chops on a gas grill or stove top grill, 3 minutes per side for medium rare. 

Whisk yogurt well and spoon it onto a plate. 

Arrange lamb chops over yogurt. 

Spoon Ezme salad over lamb chops. 

Mix roasted cumin powder, sumac and salt in a small bowl.

Sprinkle this seasoning over the chops and salad.

Serve warm.

Tangdi Kabab

Finger foods make great snacks, especially when family comes over.  I think about tangdi kababs often. These smoky, grilled chicken legs are good pick- me-up finger food. The snow-covered grill makes it impossible to grill then, but my sister sends me an Insta Reel with a great alternative!

Small chicken legs are marinated overnight in yogurt, roasted besan, cilantro, dried mint, spices and mustard oil. Roasted in the oven, the legs are brushed with ghee and grilled over an open flame. Prassy, your idea was perfect. Gently charred chicken and a squirt of lime is fine finger food.

TANGDI KABAB

Serves 4

10 small skinless Chicken Legs

1 Lime

2 tablespoons Besan or Chickpea Flour

1/2 cup Yogurt

1/2 cup Cilantro Leaves

1 heaping tablespoon dried Mint leaves

2 teaspoons Ginger Garlic paste

1/2 teaspoon Chile powder

1/2 teaspoon Turmeric powder

1/2 teaspoon Coriander powder

1 teaspoon Garam Masala

1 teaspoon Black Salt

1 teaspoon Fennel Powder

1/2 teaspoon Chaat Masala

2 teaspoons Mustard Oil

1 teaspoon Kosher Salt

Ghee

Limes

Put chicken legs in a bowl. 

Cut the lime and squeeze juice over chicken. 

Dry roast besan in small saucepan over low heat. 

Blend yogurt, cilantro, mint and ginger garlic paste till smooth. Pour it over chicken. 

Add roasted besan, chile, turmeric, coriander and garam masala powders, black salt, fennel powder, chaat masala, mustard oil and salt to chicken. 

Blend well. Cover and refrigerate overnight.

Bring chicken to room temperature for 1 hour before you cook it.  

Heat your oven to 375F/190C.

Line a sheet pan with aluminum foil. Spray foil with nonstick spray or brush the foil with oil.

Arrange chicken in the sheet pan. 

Bake for 25-30 minutes till chicken is done.

You could serve the chicken at this point. 

Or you could grill it over an open flame. I used a small handheld  steel mesh.

Brush the legs with little melted ghee and grill the chicken turning it so all sides get a sear. Finish all the legs in this manner and then reheat in a hot oven for 10 minutes.

Squeeze a little lime juice over grilled legs and dig in.

Bun Dosa

Let me not knock Reels cause that's where I found this gem. An intriguing trend, the dosa hadn't really appealed to me...till it did! I am a convert and a fan. What do I love about it. It's easy to assemble. You almost always have the ingredients. It can be paired with chutney, sambar, chicken curry or whatever suits your fancy. 

Semolina or sooji is blended with yogurt and water. A quick sauté of mustard seeds, onion, chiles, curry leaves and cilantro are added along with seasonings. You should use a small frying pan for best results. I have a small one egg fry pan which works the best. Make them and relish your bun dosa. 

BUN DOSA

Adapted from Kunal Kapoor

Makes 10 dosas

1 cup Semolina

1/2 cup Yogurt

1 cup Water

1 tablespoon Canola Oil plus more as needed

1/4 teaspoon Mustard Seeds

A pinch of Asafetida or Hing

1 small Red Onion, chopped fine

2 Green Chiles, chopped fine

6-8 Curry leaves, sliced thinly

1/4 cup Cilantro leaves

1/2 teaspoon Kosher Salt

1 teaspoon Baking Soda

Blend semolina, yogurt and water till smooth. Pour into a bowl.

Heat oil in a saucepan. 

When it shimmers add mustard seeds and asafetida. 

When seeds splutter add onion, chiles and curry leaves. Saute for 2 minutes. 

Take it off the flame and add cilantro. Mix well. 

Scrape the onion mix into the dosa batter. 

Add salt and baking soda. Mix well. 

Heat 1/2 teaspoon of oil in a small nonstick saucepan. 

Drop 1/8 cup batter into the pan. It's hard to say how much batter as it depends on your pan. I used two small ladlefuls of batter, about 4 tablespoons. 

Allow bun dosa to cook. The edges will turn brown, and the center will develop holes, about 2-3 minutes. That tells you it is time to flip the dosa. 

Cook the underside for 1 minutes and take it out of the pan. 

Repeat process and finish the batter. 

Eat them fresh or refrigerate and enjoy over the next few days.

These dosas are different and delicious. And I love them!

Easy Lachmacun

Lacmacun is a revelation in flavor. I love its thin crust, the spiced meat and fresh toppings. So much so that I bring some back in my suitcase after a girls trip to Nashville. That lachmacun was devoured long ago, and I'm left with delicious memories and a craving. The meat filling is easy enough, but how do I replicate that wafer-thin crust? The internet has plenty to choose from, complicated and long recipes. The craving is immediate so I improvise. 

Ground meat is mixed with cumin, chile powder, sumac, onion, garlic, cilantro and salt. I apply a thin layer of meat onto tortillas. The tortilla is then placed meat side down and cooked till the meat browns. The torilla is then flipped and crisped. Topped with cilantro, sliced onion, tomatoes and a squeeze of lemon,  the lachmacun slides into my hand, my cravings assuaged!

EASY LACHMACUN

Serves 2

1/2 pound Ground Beef

3 Garlic cloves

1/2 white Onion

1/2 cup Cilantro

1/2 teaspoon Chile Powder

1/2 teaspoon Cumin powder 

1/2 teaspoon Sumac

1/2 teaspoon Kosher Salt

1 teaspoon Pomegranate Molasses

4 Flour Tortillas

Olive Oil

Red Onion, thinly sliced

Grape Tomatoes, halved

Cilantro or Parsley 

Lemon wedges

Chop onion, garlic and cilantro finely. 

Mix ground beef, chopped onion, garlic and cilantro, spices, salt and pomegranate molasses till it is paste like. 

Divide meat into 4 portions. 

Take one portion and smoosh it over the torilla going all the the way till the outer edges, forming a thin layer of meat. Repeat with the rest of the meat and torillas. 

Heat a little oil in a nonstick skillet. 

When it sizzles, place one tortilla meat side down. Let it cook undisturbed till it browns, 3-5 minutes. Then flip the tortilla and brown the otherside.

 Finish the other tortillas the same way. I managed to fit three in one skillet! It all depends on the size of your skillet.

Top lachmacun with sliced onion, tomatoes, cilantro or parsley. Squeeze lemon over the meat and enjoy!

The original is perfection. This is a close second...

Milk Cakes with Fruit Preserves

So many Ottolenghi recipes pass through my kitchen. Some are one time wonders, others live for a few occaisions and some remain entrenched in my memory. This particular one evokes a host of forgotten childhood treats. It is simpleness personified with kitchen staples like eggs, flour, sugar and butter. That quartet sings in pancakes, waffles, cakes and a myriad other sweet concoctions. This song is undoubtedly special.

MILK CAKES WITH FRUIT PRESERVES

Adapted from Yotam Ottolenghi

Serves 4-6 

6 plus 2 tablespoons Butter

1 1/2 cups Milk

1/2 teaspoon Vanilla Extract

2/3 cup AP Flour

1 cup Sugar

2 Eggs

Semolina

Pinch of Kosher Salt

Pistachio powder (optional)

Cut 6 tablespoons of butter into small cubes.

Melt the reamining 2 tablespoons of butter.

Place butter, milk and vanilla in a saucepan and let it simmer over low heat till butter has melted. 

Whisk flour, sugar, eggs and salt in a bowl. It will be thick and lumpy. 

Add the warm milk to batter slowly, whisking thoroughly till smooth.

Keep batter aside for 30 minutes. 

Heat oven to 425F or 220C.

Brush a 12 cup muffin pan with melted butter.

Scatter 1/2 teaspoon semolina into each muffin hole.

Divide the batter between the 12 muffin holes.

Place the muffin pan on to a baking sheet and bake for 22 minutes, till edges of cakes are brown. 

The cakes will come out of the oven puffed up. Once they rest on the counter they will subside forming a small depression in the center, the perfect spot for the preserves.

Pry cakes out of the pan with a knife. 

Drop a spoonful of fruit preserve in the center of cake. 

Dust with pistachio powder and serve warm.

Plantains stuffed with Methi

Doomscrolling on Insta is a hard habit to break. Often when you find a gem of a recipe, you hit that 'save' button. Which I do. Of course, the end game is finding that saved recipe. Luck favors me this time, as I have become a little more adept at that venture. 

Ripe plantains stuffed with masala methi leaves. Why havent I eaten that before? Better still, why havent I thought of it before? Chopped methi, cilantro, coriander powder, salt, turmeric and chile powder is mixed and stuffed into sliced plantains. Shallow fried in a tarka of cumin and mustard seeds, the plantains turn golden and delectable. I salute you not.a.chef for this simple but flavorful recipe.

PLANTAINS STUFFED WITH METHI

Adapted from not.a.chef

Serves 2

1 large ripe Plantain

1 cup Methi leaves

1/2 cup Cilantro leaves and stems

1/2 teaspoon Turmeric

1/2 teaspoon Chile Powder

1 teaspoon Coriander Powder

1/4 teaspoon Kosher Salt

1 tablespoon Canola Oil

1/4 teaspoon Mustard Seeds

1/4 teaspoon Cumin Seeds

Pinch of Asefotida

Pinch of Kosher Salt

Trim ends of the plantain. Cut into 2" pieces. Slit each piece vertically halfway.

Wash methi leaves well. Pat dry and chop finely.

Chop cilantro finely. 

Place methi, cilantro, turmeric, chile powder, cilantro powder and salt in bowl. Mix well.

Stuff the methi mix into the plantain slits. Use up as much of the stuffing as you can.

Heat oil in a nonstick saucepan. 

When it shimmers, add asefotida, mustard and cumin seeds. Let them splutter.

Arrange plantains in oil and cook over medium heat turning plantain often. Cook for 5 minutes.

Add a little water to the pan, cover and cook for 2-3 minutes. Uncover and cook plantains till golden. 

Enjoy!