Ga Ga for Gobi (Aloo Gobi That Is)

My hubby returned from a weeklong trip to Houston last Friday. After five days of Texas BBQ and chicken ‘n’ waffles, I figured there was nothing he’d be wanting than a home cooked motha-land-inspired meal. I slaved over the stove and made a delicious pot of beef vindaloo (recipe coming soon!) with some brown rice and a side of aloo gobi.

Aloo gobi is one of the most classic Indian dishes around. It’s the perfect hearty and healthy side to just about any Indian meal. I adapted this recipe from the Food Network’s Aarti Sequeira (my new fave Indian chef!) and it was a total hit. Hubby said if he’d be coming home to meals like this, he’d travel for work every week . . .

What You Need:

2 tablespoons ginger-garlic paste (can be bought at the store or made by blending equal parts garlic and ginger in a food processor with a drizzle of vegetable oil)

1 tablespoon ground coriander

1/3 teaspoon turmeric

1 cup water, divided

1 jalapeno pepper, cut in half length-wise (optional; 1/2 teaspoon of red chili powder can alternatively be used)

1-teaspoon cumin seeds or ground cumin

1 head cauliflower, cut into florets

1 large potato, peeled and diced into inch cubes similar in size to cauliflower

1/2-bunch minced cilantro to garnish

Salt, pepper, and lemon wedges

Oil for sauteing (about 1–2 tablespoons)

What to Do:

Combine the ginger-garlic paste and ground coriander with 1/2 cup of water and set aside. Drizzle oil in a warmed skillet over medium heat. Once oil is hot, add the pepper and then the cumin seeds. Saute for about 30 seconds until fragrant. Add the ginger-garlic mixture and stir for about two minutes. Add cauliflower and potatoes, coat veggies with masala. Season with salt and pepper and add remaining water. Cover covered over medium heat for 15 minutes. Remove lid and cook another five minutes until potatoes are soft. Garnish with cilantro and a spritz of fresh lemon and serve hot.

Pretty and Perfect Portobello Fries

My fry-ophile obsession continued this evening with homemade Portobello mushroom fries inspired from a recent brunch at Bottega Louie in Los Angeles. (Even though SF is the best city in the state, this place is worth a visit if you ever find yourself lost and hungry in Lala land.) 

I found this dee-lish recipe on A Cozy Kitchen and used it for inspiration for my very own oven-baked mushroom magic. (Even though they are doused in breadcrumbs, they’re still pretty darn healthy.) Between hubby and myself, we just finished the entire plateful and are scrumptiously filled to the brim.

What You Need:

Fries:

1/2-cup breadcrumbs

2 tablespoons of Parmesan cheese

Pinch of red chili powder

Pinch of oregano

Salt and Pepper

3 Portobello mushrooms

2 large eggs (whites work fine too) beaten

Mint Yogurt Dip:

2 teaspoons olive oil

Fist-full of fresh mint leaves, finely chopped cup packed basil leaves

2 garlic cloves, super-finely diced

Salt and pepper

1/2-cup Greek yogurt

What to Do:

Slice mushrooms into 1/2-inch thick slices. On a large plate, mix together breadcrumbs, cheese, and spices. In a bowl, whisk together eggs. Dip mushroom slices in eggs and then breadcrumbs. Place on a wax paper-lined and Pam-sprayed baking sheet. Bake in a 425 degree oven for 12 minutes; flip once.

In a small bowl, mix together all ingredients. Serve fries warm with a bit of salt and dash of lemon to finish.

Fiery and Fabulous Parsnip Masala Fries

When it comes to foods I can’t resist, French fries top my list. I’d choose fries over ice cream, Girl Scout Cookies, krispy kreme donuts—basically pretty much everything. While this is excellent news for my taste buds, it’s not as jovial for my waistline. You can imagine the immense joy I felt when I discovered an Indian-inspired recipe for parsnip fries courtesy of Aarti Party on the Food Network. (Woo hoo!)

Parsnips are the albino cousin of carrots. They’re naturally buttery, a bit sweet and taste slightly of cardamom and honey when cooked. Parsnips are packed with fiber, potassium, and vitamins. These babies have half the calories of potatoes too, making them the perfect healthy addition to my fry-ophile lifestyle.

(Note: I modified it slightly from Aarti, her’s were a bit too spicy and could do with a bit less oil and more salt.)

What You Need:

4 large parsnips

1-1/2 tablespoons olive oil

1 teaspoon red chili powder

1/2 teaspoon garam masala

1-1/2 teaspoon salt

1 teaspoon freshly ground black pepper

What to Do:

Preheat the oven to 375 degrees F. Peel parsnips and cut ’em into fries. Toss olive oil and spices in a large bowl. Add in parsnips and toss to evenly coat. Place them on a foil-lined baking sheet evenly spaced in a single layer. Roast for 40 minutes, tossing once at the halfway point.

Serve warm with light sour cream or ketchup as a dipping sauce.

Breakfast of Champs: Bananas for Banana Fritters

I'm b-a-n-a-n-a-s for bananas. Gwen Stefani- and Rachel Zoe-style bananas. My mom, on the other hand detests bananas. She hates them so much that she made me peel my own as soon as I had enough dexterity in my 'lil fingers. With that being said, it's pretty ironic that this ye olde recipe for banana fritters comes from my mama. They are the perfect Sunday morning breakfast and a great way to salvage those bananas rotting in your fruit bowl.


What You Need:


2 bananas, the riper and rottener the better
2 eggs
1/2-cup milk
3/4-cup flour or whole wheat baking mix (I used Arrowhead Multigrain Pancake and Waffle Mix.)

What to Do:


Mash bananas with a fork in a large bowl. Stir in remaining ingredients until well mixed. Heat pan on medium heat with butter (or Pam if you're on the healthy train). Pour a 4-6 inch sized fritter onto hot frying pan and let 'er go. Cook 3 minutes each side. Serve warm and crispy.


Yum. So wishing it was breakfast not dinner time right about now ...

Epic Eats: Ad Hoc in Yountville

I'm a firm believer that there's nothing a night of good food, good drinks, and good company can't cure. (We had one of those nights last night at Garcon on Mission and 22nd. In a word, ah-maze-balls … a must try.) To celebrate the one-year anniversary of our Bombay wedding, hubby and I dined at Ad Hoc in Yountville. Put simply, Ad Hoc is the poor man's version of French Laundry. (At $52/ahead, that's one rich poor man.)

It was one of those rare dining experiences when every little detail was perfect. It wasn't fancy—no white gloves, no snobbery. The waiters wore converse and jeans and didn't laugh when I asked them what exactly a "sweet bread" was. (F.Y.I. It's thymus gland, an epicurean treasure that tastes kinda like chicken.)

Here's what we ate:

Butter Lettuce Salad with Bacon, Olives, and Blue Cheese

Beef Prime Rib with Buttermilk Onion Rings and Crispy Potatoes

Fried Sweetbreads with Egg

Apple Tart with Caramel Sauce and Vanilla Ice Cream

There was some crispy asparagus, a cheese course, and of course a wine pairing. (I used to think wine pairings were for snobby, pretentious mo-fos, but they're actually quite transcending if done right.)

It was a meal that made me feel so happy and so fulfilled that I just had to share the experience. If you're ever in Yountville, and don't have $800 to spend at French Laundry, try Ad Hoc for a night you'll never, ever forget.