Roasted Acorn Squash & Coconut Milk Rasam

roasted acorn squash and coconut milk soup

Rasam is a South Indian soup, usually on the tangy side and prepared with an intoxicating spice powder made from coriander, cumin, black pepper, black mustard seeds, fenugreek, turmeric, red chili peppers and more depending on what region of South India you’re from.  In researching my family’s rasam powder for my cookbook, I realized the recipes vary even from household to household.  Rasam powder is readily available at the Indian shop and now even online – MTR and 777 are good brands.

In Bangalore, where my mom is from rasam is sometimes referred to as saaru. On most days at home, we’d have saaru made from tomatoes, toor dal (split pigeon pea lentils) and tamarind and finished off with curry leaves and cumin seeds fried in butter.  In other parts of South India, coconut is also included in preparations for rasam, which is the inspiration for my roasted acorn squash and coconut milk soup (along with my love for Thai coconut curries).

acorn squash

We got this nice looking acorn squash in our farm share this week, which I promptly halved and roasted. With the rainy hurricane going on outside, it was the perfect time to finally turn on my oven.  I tend to roast my Fall and Winter squashes on the weekend and store them away in my fridge to prepare a quick dinner during the week.

roasting acorn squash
The roasted squash is so flavorful even by itself, but imagine blending it with coconut milk and rasam powder!

roasted squash
After bringing the soup to boil for a bit, I just add lemon for tang, a little brown sugar for sweentess and some curry leaves, green chili peppers, ginger and spices fried in coconut oil to finish off the flavor.

roasted squash and coconut milk rasam

If you find yourself wondering more about what to do with your winter squash, head over to Men’s Journal where I’m sharing my two cents on the topic in their ‘Ask A Chef’ column.


Posted in Autumn, Dinner, Easy, Gluten-Free, Mains, Recipes Index, Soups & Dals, South Indian, Vegan, Vegetarian | Leave a comment

Chaat Tostadas / Seven Spoons Cookbook

chaat tostadas from seven spoons cookbookWriting this blog has brought many amazing people into my life including Tara O’Brady, the author and photographer behind the food blog Seven Spoons and the new cookbook of the same name.  I think it was around the time that I launched Brooklyn Delhi, that I first got a message from Tara full of support and congratulations on embarking on the new endeavor.  Having been a huge fan of her work for some time, I was quite flattered to hear from her.  Tara’s stunning photography is equally matched with her writing that seems to always draw me in even if I’m just passing by her blog to see what’s new.  Similarly, her cookbook has that same magnetic quality to it, full of her favorite recipes inspired by her Indian heritage, Canadian upbringing and taste for international cuisines.

seven spoons cookbook by Tara O'Brady

Although we have not met in person as Tara’s home is in southern Ontario, we have struck up a friendship from afar.  When I was in the deepest throws of writing and recipe testing for my cookbook, I’d always feel a little less frazzled when I’d receive a note of encouragement from Tara.  And when her cookbook came out, I was ecstatic to get a copy from her in the mail. In return, I sent her a couple bottles of my achaar which she of course put to good use right away.  And so the easy back and forth goes, almost like pen pals.  I’m anxiously awaiting our first meeting in person this November when Tara’s book tour arrives in New York.  Until then, I have her beautiful book of recipes to cook from.

seven spoons cookbook by Tara O'Brady

Upon flipping through the cookbook, I zeroed in on Tara’s Chaat Tostadas immediately because papri chaat is one of my favorite Indian street foods and years back, I used to run a Mexican-Indian supper club called Masala Loca with my friend Sabra. We had served several varieties of chaat using golgappa or papri chips but never on tostadas – genius idea!  And I don’t know how you could go wrong really with chickpea curry, sprouts, yogurt, green apple herb chutney, tamarind chutney and sev (fried chickpea flour strands) on top of a fried corn tortilla, right?  Tara aptly describes the texture and flavor combination of chaat as ‘perfectly addicting.’

The thing I love about chaat is that there are a million ways to configure the dish and you never eat the same chaat twice.  In her header notes, Tara gives the idea of piling all of the chaat toppings into a baked potato if you so desire.  Taking a page from her improvisational style, I adapted Tara’s recipe for a New York heat wave, produce I received in my Crown Heights Farm Share and what I had in my fridge at the time.  I have left her recipe untouched below, but just added notes where I have subbed in ingredients I had on hand.

Since we were experiencing 90 degree temperatures in Brooklyn last week, I decided to opt for tostadas from the Piaxtla Tortilla Factory in Bushwick so I would not have to fry anything in my already steamy kitchen.  I have included Tara’s instructions for frying up corn tortillas for fresh tostadas below, which I will for sure give a try once things cool down here.

tostadas from bushwick tortilla factory in Brooklyn

Got a sweet white onion and some cherry and plum tomatoes from Sang Lee Farms in the farm share last week which I diced for garnish on the chaat.

onion and tomatoes from Sang Lee Farms

Ben and I have been on a rajma kick so used leftover kidney bean curry (without the spinach) in place of the chickpea curry. Rajma is the Indian equivalent of Mexican refried beans or chili and I often use it for filling in tacos or enchiladas.  I decided to sprout some mung beans at home because my corner bodega was out of sprouts.

Mung Beans and Kidney Bean Curry

You can soak the mung beans overnight and use them as is or wait another day and you have sprouts. I couldn’t wait so I used just the soaked beans the first day and then the sprouts the second day (yes we had chaat tostadas two days in a row!). Here’s how to sprout mung beans.  I love Tara’s idea of sprouts in this recipe, adds a great texture.

mung bean sprouts

For the chutneys I prepared Tara’s Fresh Green Chutney with green apple, cilantro and mint (recipe below) and used a few dabs of my tomato achaar from Brooklyn Delhi in place of tamarind chutney.  I had sev left over from my last Tangra dinner for the crunchy topping.

chaat tostada from Seven Spoons cookbook

We loved these so much and will definitely be making them again with Tara’s chickpea curry next time. Congratulations Tara on your first cookbook (hoping there will be more:). Am excited to cook more recipes out of Seven Spoons and to cheer you on when you arrive in New York!




Posted in Appetizers, Mains, North Indian, Recipes Index, Salads, Snacks, Vegetarian | 1 Comment

My Indian-Chinese Dinner Series Pops Up September 20th


Tangra sweet & sour tomato chaat

Diana and I have picked up the momentum with Tangra, our vegetarian Indian-Chinese dinner series inspired by the seasons and the cuisine of the Calcutta neighborhood of the same name.  Our original take on Tangra cuisine was recently featured in Edible Brooklyn.

To make room for the demand, we have shifted our operations to 61 Local in Cobble Hill to accommodate more guests. Our next 7-course dinner served with local ciders, beers and special non-alcoholic beverages will take place on September 20th and will be our last Summer installment of Tangra this year.

Our menu is always changing but to give you an idea, here is what we served at a past Tangra:

Indian-Chinese Menu

The venue, 61 Local is a special place for me in particular because they have been huge supporters of my achaars at Brooklyn Delhi. On their daily menu, they serve Brooklyn Delhi Eggs flavored with my roasted garlic achaar. Order them next time you’re there!

Indian deviled eggs @ 61 Local
I’m offering a special 10% discount to ABCDs of Cooking readers so use promo code SPICY when you reserve your Tangra tickets here.

Tangra Endless Summer
When: Sunday, September 20th
Where: 61 Local, 61 Bergen Street, Brooklyn, NY
Buy tickets

Photo credits
Sweet & sour tomato chaat by Ethan Finkelstein
Brooklyn Delhi deviled eggs by Renee Baumann

Posted in Events & Classes | Leave a comment

Steamed Eggplant with Garlic and Chilies / The Food of Taiwan

Steamed Eggplant with Garlic and Chilies

I have been waiting until summer to try this steamed eggplant recipe from my friend Cathy Erway’s new cookbook, The Food of Taiwan.  The time finally came when I received these scallions and a white and green eggplant in my farm share recently.

Scallions and eggplants

Cathy’s book is a thorough intro to the cuisine of the island and includes stunning photography by Pete Lee of the recipes, scenery, markets and people of Taiwan.  I am a big fan of her writing and am an avid reader of her food blog, Not Eating Out In New York. I always learn something new from her, whether it be about an esoteric ingredient or the origin for a well-known dish. And I love her tone, which is always to the point and never flowery – a refreshing and unique point of view in the sea of food blogs out there. She is also the host of Eat Your Words, a weekly podcast on Heritage Radio, where she interviews cookbook authors.

The Food of Taiwan by Cathy Erway

The minute I got Cathy’s book, I read it cover to cover.  She does an impressive job of weaving together the complex history, cultural makeup and diverse food traditions of Taiwan with her own family’s roots in the country.  You get to see Taiwan from her eyes as an American college student living there for the first time and then again as she delves deep into its food culture as an adult. This is the type of cookbook I seek out because not only do you learn new recipes and techniques, but you also get a sense of place and context from where they were derived.

The Food of Taiwan by Cathy Erway

I was drawn to the steamed eggplant dish because believe it or not I have never steamed the vegetable.  I always saute, roast or bake it.  I guess the majority of recipes I have made with eggplant have either been Indian or Italian so that may explain it.  I do love the soft texture of steamed eggplant and decided it was finally time I went the distance.  This recipe also seemed like a relatively easy place to start having never cooked a Taiwanese dish before.  The eggplant is first steamed and then flavored with soy sauce, scallions, chili peppers and garlic.  These ingredients permeate the soft eggplant beautifully and I actually couldn’t wait to eat it so I ended up using the photo I took after I dug in;/

Steamed Eggplant with Scallions and Chilies

Congratulations to Cathy on a beautiful book and I’m looking forward to cooking more recipes in The Food of Taiwan.



Posted in Dinner, Easy, Gluten-Free, Recipes Index, Sides, Summer, Vegan, Vegetarian | 1 Comment

South Indian Bok Choy Stir-Fry

bok choy stir-fry with quinoa

Last week I demoed this bok choy stir-fry for my fellow Crown Heights CSA members as part of my volunteering duties.  I taught everyone how to make a traditional South Indian stir-fry called palya with black mustard seeds, cumin seeds, dried red chili pepper, curry leaves, lime and coconut. farmshare demo

Like many of the recipes on this site, I applied a traditional Indian cooking technique to local vegetables.  As I mentioned in my last post, Sang Lee Farms, an organic farm based in Long Island supplies my CSA with its produce. The farm specializes in growing Asian vegetables, which would explain this amazing looking bok choy I had to work with.

large bok choy

The farm also sent some additional vegetables I could demo with including scallions and white corn.

scallions and corn

This stir-fry is of course not traditional as far as Indian vegetables go, but it is most similar in flavor to one variety of palya made with cabbage.

chopped veggies

You end up with a spicy (from the black mustard seeds and red chili pepper), sweet (from the coconut and corn) and sour (from the lime) flavored stir-fry.

bok choy stir-fry palya

I prepared the same stir-fry at home with my share and mixed it with red quinoa for a picnic with friends to see Willie Nelson perform at Prospect Park.

bok choy and quinoa stir fry



Posted in Dinner, Easy, Events & Classes, Gluten-Free, Recipes Index, Sides, South Indian, Stir-Fry, Summer, Vegan, Vegetarian | Leave a comment

Red Lentils w/ Rainbow Chard, Scallions & Mustard Oil

rainbow chard and scallion lentilsRight about this time of year, our farm share bundle starts to have some heft to it, brimming with summer squash, lettuces, greens and onion bulbs. Ben and I are now members of the Crown Heights CSA, which sources its vegetable produce from Sang Lee Farms, a Long Island farm specializing in growing organic Asian vegetable varieties.  We’ve been enjoying a bounty of bok choy and Napa cabbage along with some new vegetables like yu choy and guy lon.

rainbow chard

This past week we received a gorgeous bunch of rainbow chard.  When I see a healthy amount of greens, my first instinct is to grab for mustard oil, a pungent oil used often in North Indian and Bengali cooking.  I admit to having a slight obsession with this oil because of its rich and spicy flavor.  The oil is golden in color and made from mustard seeds.  My relatives in Delhi often use it in sauteing greens or potatoes.  It’s also used to pickle vegetables for making achaar (‘Indian pickle’) because of its anti-bacterial qualities.  You can find mustard oil in the Indian shop or online.

While driving in the country in North India, it’s impossible to miss the abundant bright yellow mustard fields lining the roadways.  Both mustard greens and the seeds are used in cooking.  This is a photo I took on a road trip through the state of Rajasthan this past winter with Ben.

Processed with VSCOcam with f2 preset

To make a complete meal out of the rainbow chard, I added red lentils and these scallion beauties we also got in our share.  They were so big, they almost looked like leeks.  You can really use any lentils you have on hand for this dish.

Green scallions

Often in Indian cooking, cooked lentils or dal are seasoned at the end with spices and sometimes onions tempered in oil.  I flavored my oil with cumin seeds, nigella seeds, paprika and coriander powder. To my spiced mustard oil, I also added in the cut rainbow chard and scallions.

rainbow chard

I served this lentil dish over yellow turmeric rice, topped with a dollop of plain yogurt, some of my tomato achaar from Brooklyn Delhi and garnish of more scallions.



Posted in Dinner, Easy, Gluten-Free, Lunch, North Indian, Recipes Index, Soups & Dals, Summer, Vegan, Vegetarian | Leave a comment

Tangra Summer: Indian-Chinese Pop-Up Dinner July 17th

Rhubarb Ginger Sesame Noodles

This upcoming dinner has been a long time coming.  Reason being that I have been busy at work on my first cookbook and have also been in the kitchen processing 100s of pounds of Wilklow Orchards rhubarb for my rhubarb ginger achaar at Brooklyn Delhi.  After a brief hiatus, Diana and I are bringing Tangra back on Friday, July 17th with Tangra Summer at Court Tree Collective, our friend Stephen and Amy’s gallery in Carroll Gardens.

Court Tree Collective

In case you have not been to one of our past events, Tangra is a series of seasonal and vegetarian Indian-Chinese pop-up feasts that Diana and I collaborate on.  The above dish of rhubarb ginger sesame noodles with fried curry leaves is a new recipe we just tested this past weekend and will be serving up! For each dinner, we partner with a local farm and local brewery.

Local Roots

For Tangra Summer, we will be working with Local Roots CSA, an organization started by our friend Wen-Jay Ying who brings the farm to New Yorkers through her weekly CSA subscriptions.  She sources her produce from local farms that use healthy growing practices and partners with Brooklyn based small batch producers (including Brooklyn Delhi:) to provide the complete grocery package for her members.  Our Tangra courses will be inspired by what is in season from Local Roots CSA.Transmitter Brewing

We love partnering with local breweries as what goes better with spicy Indian-Chinese than beers??  This time around we are working with Transmitter Brewing in Long Island City, Queens. Rob Kolb and Anthony Accardi focus on traditional and farmhouse ales at their brewery.  The duo has secured over 20 isolated strains of Brettanomyces, Lactobacillus, and Pediococcus, as well as a brewhouse library of traditional Belgian, French, English and American yeasts.  The flavors they brew are a fine balance of unique and approachable and we are excited to have them at the dinner to talk more about their brewing process.

To secure your spot at Tangra Summer, purchase tickets here.

Tangra Summer
Friday, July 17th
7:30PM – 9:30PM
Court Tree Collective
371 Court Street, 2nd Floor
Brooklyn, NY
Get tickets

Photo Credits
Tangra Noodles: Diana Kuan
Court Tree Collective: Howard Walfish
Local Roots NYC: Wen-Jay Ying
Transmitter Brewing: Jeff Rogers

Posted in Events & Classes | Leave a comment