Irresistible Potato Red Cabbage Tikki

  • potatoes, halved, boiled and peeled – 4
  • red cabbage, finely shredded – 1 cup
  • coriander seeds – 1/2 tsp
  • cumin seeds – 1/2 tsp
  • salt to taste
  • onion, finely chopped – 1
  • green chili, chopped -1
  • garam masala powder – ¼ tsp
  • red chili powder – 1 tsp
  • dried mango powder (amchoor) – 1 tsp
  • oil for shallow frying

Take a mixing bowl. Add all the ingredients to it

except oil, and mash well.

Divide the mixture into 8-10 equal sized balls.

-Gently flatten them into a round shapes.

-Keep the mixture balls in a fridge for 1 hour.

(You can also roll these balls in breadcrumbs, if

you wish)

-Heat a flat pan on medium. Add some oil to it, and

shallow fry the balls till they turn golden brown.

-Serve hot with your favorite ketchup or chutney.


By Anupama Paliwal, My Ginger Garlic Kitchen,8/14… Read the rest

Cabbage and Basil Salad

-1 sm. cabbage (~ 1 1/4 pounds)
-4 cloves garlic, peeled, crushed and chopped fine
(~1 tablespoon)
-¾ t. salt
-½ t. freshly ground black pepper
-1 T. mustard, preferably Dijon-style
-2 T. red-wine vinegar
-¼ c. olive oil, preferably virgin
-¼ c. shredded fresh basil leaves

Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.

For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk.

Add the cabbage and stir. Just before serving, sprinkle the basil on top.

The salad will develop more taste if made a few hours ahead. Enjoy!

Recipe by Jacques Pepin as seen on cooking.nytimes.comRead the rest

Blistered Padrón* Peppers

Serves 6 to 8

-2 T. olive oil
-1 lb. Padrón peppers
-Flaky sea salt (such as Maldon)

Heat 1 tablespoon of olive oil in a large skillet over high
heat until just smoking.

Add half of the peppers; cook, tossing occasionally, until
skins are blistered and flesh is softened, about 4 minutes.

Transfer to a bowl, sprinkle with salt, and toss to coat.

Repeat with remaining peppers, remaining 1 tablespoon
of olive oil and more salt.

*When mature, Padrón peppers are spicy and turn red.
You can still get a hot one every now and then when they
are green. The largest ones have the highest chance of
being hot.

Adapted from Trasierra Spain and found on, 3/13… Read the rest

Dandelion Greens with Shaved Fennel, Celery and Parsley

Dandelion Greens with Shaved Fennel, Celery and Parsley

Serves 4

-1 bu. dandelion greens, washed, dried & torn up into
large’ish pieces
-1 bulb shaved fennel (shaved on the mandolin)
-3 stalks celery, thinly sliced (paper-thin)
-1/4 c. chopped fresh parsley
-Extra virgin olive oil (best quality you have)
-Lemon juice
-Fleur de sel

Wash and dry the dandelion greens and tear them into
large’ish chunks (or cut them, but I prefer the messy look
of tearing).

On a mandolin, on a thin setting (I cannot recall which on
mine, but play around with yours) shave the fennel into
paper thin slices. Cut your celery paper thin as well and
chop your parsley, leaves and stems.

Combine in a bowl and mix together. Pour a couple of
glugs of olive oil and add juice of half a lemon.

Sprinkle a bit of salt and toss together. If you want more
dressing, add a bit more olive oil and lemon juice. Adjust
dressing and salt to your liking. Serve immediately. Enjoy!

From, 4/10


 … Read the rest