Squash Toast

This recipe is from ABC Kitchen, at one of New York City’s most beautiful stores ABC Carpet & Home.

The menu offers many seasonal dishes of which one I just could not get enough of. It was their roasted kabocha squash toast w/ fresh ricotta and apple cider vinegar”. The flavors and textures of this creation were simply divine. Thoughtfully layered with crunchy bread, salty cheese, sweet and earthy squash, topped with chili and mint – it was divinity in each bite.

I recreated this dish in my kitchen using Jean-Georges Vongerichten’s recipe and though I could not get it to taste exactly the same but it was still par excellence.

 

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You must use good quality bread and you can use any cheese from ricotta, goat cheese – I even tried it with a herbed cream cheese and it tasted so good. I would try it with butternut squash the next time around.

 

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This makes for a wonderful snack, appetizer or even a lunch dish!

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Ramp Pesto Tartine

It’s ramp season and I went a little crazy at Union Square Market last week buying bunches of them. I’ve been experimenting a lot with them, adding them to this and that. I made a really nice pesto with ramps and pistachios and have been making gorgeous layered breakfast tartines with it.

I found a really good recipe by Kim Severson for a ramp pesto which can be used in several dishes.

It’s really easy to make a layered tartine – at the very least you could just do pesto, avocado and some greens on top. There are so many variations you could do – mine really depends on what I have in my fridge. I keep things like hummus, babganoush, labne, ricotta on hand and when in doubt just top any tartine with a fried egg. Use your imagination, tomatoes, cucumbers, mint – just about anything can make this even more really delicious. Also, the better the quality of bread – the better your tartine will be.

This one is with fresh ricotta, avocado, a beet puree, ramp pesto and some microgreens.

 

For the beet puree, I just roast or boil the beets till cooked, add some salt, pepper and olive oil to it and puree in a food processor until the desired texture is reached.

Just look at the beauty!

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Chili Cheese Toast

Chili cheese toast is a beloved breakfast/ snack item in India. It’s really easy – you can make the cheese mixture ahead of time and keep it in the fridge to use at will. It’s better to use breads that are  a little denser as those wonderful holey, light and airy breads will have the cheese seeping right through when you toast them up. You can use any cheese – I use mozzarella or a Mexican blend but in India we use Amul cheese grated and that works fine too.

My favorite sauce to eat with cheese toasts with is Maggi Hot and Sweet Tomato Chili Sauce (can be found in any Indian grocery store) but regular ketchup or tabasco works really well too.

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Eggplant, Cheese & Olive Crostini

Have you had your olive fix for the day?

There’s no better way to satisfy this craving than with delicious olives from Spain. I was recently sent some jars to sample and I developed a simple recipe which is just one of the ways you could enjoy these flavor filled treats.

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Luchi Aloo ( Kolkata’s version of Puri Aloo )

Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.

 

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Gobhi-Moolee Paratha (Cauliflower-Radish Filling)

I just love parathas – but then again who doesn’t.

A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.

I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee). Here is the recipe.
 

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Aloo Paratha (Potato)

I just love parathas – but then again who doesn’t.

A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.

 I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee).

 A paratha is a meal in itself. I love to eat it with homemade mango pickle and yogurt.

 Here is the recipe for the most popular “Aloo Paratha”.

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Maldivian Roshi: A Recipe from Six Senses Laamu, Maldives

Roshi is very similar to Indian rotis (flatbreads).

The secret to making soft dough is using warm water whilst kneading the dough. You can add a few tablespoons of shredded coconut to the dough whilst kneading it to add flavor.

 


 
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PURIS

There is nothing like eating a piping hot, fluffy puri.

We don’t make puris very often except for when we have certain ceremonies at home or when the kids demand it. My kids love it and can tuck away multiple puris with no problems. This summer I decided it was time for me to learn how to actually make puris myself. To my surprise and my kids delight I found it was actually quite easy!

Make sure the oil is really hot and that you don’t keep the puris in the oil for very long. Puris must be eaten hot and have to be made then and there. For the dough you can either knead it by hand or if you have a food processor, you could use a dough blade. Whilst kneading the dough, you do have to judge how much water to put in the dough by making sure the dough is not too wet and sticky and not too dry either.


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Brown Butter Banana Strawberry Bread

One of my favorite food blogs is Joy the Baker. I spend endless hours drooling over her fabulous creations and after many months of just being a voyeur on her blog, I finally used one of her recipes.

It was perfect as I had overripe bananas and strawberries that had to be consumed within the day to save them from being relegated to the trash. Here is the recipe I used to make a really nice banana strawberry loaf.

 


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