Manni Sel is one of my very favorite Sindhi dishes. Sindh is a province that used to be in India before partition, but is now in Pakistan. Manni Sel is usually made with rotis or bread ( Indian bread) that is at least a day old. These rotis are soaked in a delicious cilantro and mint based gravy.
I don’t make rotis so I just use Trader Joe’s tortillas as a substitute. They work great. You could use any of your favorite tortillas or rotis in this recipe. Make sure that when you cook this dish – you don’t put too much of the rotis in it – as it will become too dry. Keep the dish nice and gravied as the rotis tend to continue soaking the gravy long after the cooking process is done. This dish freezes really well too.
Nobody makes Manni Sel better than my best friends mother, Veena Thani does. I just love all her recipes because they are simple, really healthy and so so yummy!
It’s grilling season and as exciting as all the meats are to cook – for me there’s nothing tastier than throwing a whole lot of farm fresh veggies on the grill. This mix of seasonal greens served as a perfect accompaniment to our bbq pork.
The fresher your vegetables, the less intervention they need. Just a brush of olive oil and some salt and pepper. I served them with a homemade ramp chimichurri but you really don’t need a sauce to go with these. Just putting those grill marks and some char on those veggies takes them to the next level.
I chose a combination of ramps, scallions, asparagus and zucchini- as that was part of my veggie haul from Union Square GreenMarket and The Queens County Farm.
Chadachadi is a Bengali dish that is made with a hodgepodge of leftover vegetables. There is a strong flavoring of mustard seeds and mustard oil that gives this dish a distinctive tangy, depth of flavor.
Sometimes I have so many greens in my fridge I don’t know what to do with them – so I make soup. You can vary the vegetables you use in this recipe.
In this case I combined broccoli with spinach and arugula and it was really yummy!
I am so spoiled by my favorite organic CSA farmer Peter Paniccia of Pietro’s Coop who brings me bushels of parsley every summer and fall. I use a lot of this parsley fresh in my everyday cooking but I also make a great pesto with it, which last me through the winter months.
The pesto is really easy to make and keeps really well in the fridge for months on end. I use it in everything from pastas, soups, sandwiches, sauces and so much more.
Ever eaten the vine and leaves that the pumpkin grows on? In India this is rather common in the Northern parts and is really delicious and healthy. Here is how we make this dish in my mother’s kitchen.
Ghiya/lauki is a wonderful gourd (bottle gourd) that pretty much makes anything it is used in taste better. One can combine it with lentils or any vegetables. One of my new favorite dishes in my mother’s kitchen is when they combine ghiya with palak (spinach). This super healthy combination is really delicious too and easy to make.
This might be one of my all time favorite soups! Passang makes this really simple, flavorful Tibetan version of chicken soup which has a really nice hit of spice to it.
She hand makes fresh noodles and adds them in but in my lazy version however I use any broad flat noodles or pasta I can find.
I find that glass noodles or any broad pasta works really well. You can vary the leafy greens you add in the soup. I use anything from spinach, boy choy, swiss chard to kale.
A dish does not get easier than this. This quick stir-fry is my go to anytime dish. I use cabbage and onions as a base and then add in any crunchy green vegetables I have lying around.
My friend Peter Paniccia spoils me silly with fresh vegetables from his organic garden. When he brings me parsley, he doesn’t bring it in bunches – he brings it in bushels!!
Here is a wonderful recipe for parsley oil from Yottam Ottolenghi, which can be used as a dip, a sauce, a condiment and pretty much goes with anything. I put it in sandwiches, roast veggies with it, use it in salads, pastas and so on.
It keeps for a few weeks in the fridge but once you start eating it – don’t expect it to last quite that long.