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Serves 6 - 8
1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.
6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry
4 fillets of salmon about 5 ounces each, skin brown flesh and bones removed
1 teaspoon ground cardamom
½ teaspoon ground coriander seeds
½ teaspoon ground black pepper
¼ teaspoon salt
4 large, thinly slice prosciutto di Parma
2 tablespoons of maple syrup
1 teaspoon soy sauce
1 teaspoon Dijon mustard
2 tablespoons butter
Combine cardamom, coriander, pepper, salt in a small bowl. Season salmon with this mixture.
Wrap each salmon fillet with prosciutto. Combine the maple syrup, soy sauce, Dijon mustard in a small bowl. Heat the butter in a sauté pan, which can be put in the oven.
Cook the salmon a minute or so on each side. Brush each fish with the maple syrup mixture, using all of it.
Place in a preheated 350 degree oven for 5 to 10 minutes or until the salmon is just cooked. Serve hot with any juices that have accumulated in the pan.
3 cups quinoa
4 cups water
2 tsp sea salt
¼ cup olive oil
¼ tsp ground saffron
½ tsp Kashmiri Garam Masala
Wash the quinoa by placing it in a fine mesh colander and rinsing thoroughly.
To cook the quinoa in a rice cooker: place all the ingredients in the rice cooker bowl. Use a long-handled wooden spoon to stir gently for 1 minute to dissolve the salt. Cover, set the rice cooker timer to 30 minutes and switch on.
To cook the quinoa on the stovetop: Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
Fluff the cooked quinoa with a fork and serve as you would rice.
4 slices of white bread, preferably slightly stale, cut int ½ inch cubes
2 apples, peeled, cored and cut into ½ inch cubes
1 teaspoon ground cinnamon
¼ cup raisins
1/3 cup light or dark brown sugar
2 tablespoons of apple cider or apple juice
5 tablespoons of butter, melted
Nonstick spray
Sweetened whipped cream for serving
Note: Cinnamon can be substituted with our Kashmiri Garam Masala
Preheat the oven to 350 degrees.
Combine the first 7 ingredients.
Line a half sheet pan with aluminum foil. Spay with nonstick spray. Spread the bread mixture evenly in the pan.
Bake for 1 hour or until the apples are cooked and the bread cube are lightly browned and starting to be a little bit crisp. Serve warm or at room temperature with the whipped cream.
2 Butternut squashes, neck only, peeled and cut int ¼ inch rounds
1 tablespoon extra virgin olive oil
10 ounces baby spinach, washed stemmed, drained, but not dried
1 ½ cups heavy cream
¼ cup grated parmesan cheese
½ teaspoon freshly grated nutmeg
Salt and Pepper to taste
Coat the rounds of butternut squash with olive oil.
Season with salt and pepper. Arrange on a sheet pan in one layer.
Place in a 425degree oven for ½ hour or until completely cooked.
While the squash is cooking, prepare the spinach. In a large sauté pan, cook the spinach until just wilted.
Drain and squeeze dry. In the same pan, reduce the cream until very thick, add the spinach and nutmeg. Season with salt and pepper. Continue to cook until the mixture is almost thick enough to hold its shape.
Let cool. When the squash is cooked, raise the heat in the oven to 475degrees.
Spoon the creamed spinach on the top of the squash, then top with the parmesan cheese. Place back in the oven and cook until the cheese is lightly brown and everything is very hot. Serve hot.
4 tuna steaks about 5 ounces each
2 tablespoons crushed multi colored pepper corns, divided
1 teaspoon sesame seeds
½ teaspoon salt
2 tablespoons olive oil
2 tablespoons shallots, chopped
1 tablespoon green peppercorns in brine drained and crushed
¼ cup brandy
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 ½ cups heavy cream
Mix one tablespoon of the multicolored peppercorns, the salt and the sesame seeds. Coat both sides of the tuna steaks with this mixture.
Heat the olive oil in a sauté pan. When very hot, but not smoking, sear the steaks quickly about a minute on each side the salmon should be cooked very rare to medium rare.
Remove from the pan. Add the shallots, the remaining multicolored peppercorns and the green peppercorns. Cook until the shallots are soft over medium heat.
Add the brandy. Reduce until almost dry. Add the soy sauce, the vinegar and the mustard. Next add the cream and cook until the mixture reaches sauce consistency. Correct the seasoning with salt if necessary. Reheat the steaks slightly in the sauce. Serve the tuna with sauce.
1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup dried cherries or currants
1 teaspoon baking soda
1/8 tsp salt
2 large eggs, beaten
1/2 cup avocado oil
1/2 tsp Kashmiri Garam Masala
1/3 cup brown sugar
1/3 cup organic white sugar
1 banana, very ripe and mashed
1 plantain, very ripe and mashed
1 tbsp wheat bran (optional)
Cook’s Notes: Kashmiri Garam Masala is replaceable by 1 tsp of ground cinnamon. For more richness, remove 1 tbsp of oil and add 1 tbsp of ghee.
Preheat the oven to 350°. Butter and flour a 9-by-5-inch metal loaf pan.
In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda, salt, garam masala, and dried cherries or currants.
Slit the plantain and take out the middle black seeds before mashing.
In another bowl, whisk the eggs with the avocado oil, sugar and mashed banana and plantain. Stir the banana and plantain mixture into the dry ingredients.
Scrape the batter into the prepared pan and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted into the center of the loaf comes out clean.
Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely.
1 1/4 cup all purpose flour
1/4 cup wheat bran (unprocessed)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp fresh finely grated ginger
1 tsp ground ginger
1 tbsp kashmiri garam masala
1 stick unsalted organic butter at room temp.
2/3 cup packed brown sugar
1/3 unsulfured molasses
1 large egg at room temp.
1/3 cup hot coffee (freshly brewed or espresso)
1 tbsp confectionery sugar (for decoration)
Preheat the oven to 350 degrees and place the rack in the center of the oven.
Butter a 9 inch round cake pan and prepare the pan by lining it with the parchment paper.
Whisk the flour, baking powder, baking soda, salt, ground ginger, finely grated ginger, and kashmiri garam masala. Keep aside.
Using a stand mixture with a paddle attachment, beat the butter and the brown sugar together on medium speed for about 2 minutes. Add the molasses and beat for another 2 minutes. Add eggs and mix for another 2 minutes.
Add the flour mixture and pulse to incorporate with over-mixing the flour.
On low speed, add hot coffee and mix until the batter comes together. Scrape the batter into the pan.
Bake for 28-33 minutes.
Take the cake out into a rack, and gently peel off the parchment paper.
Invert out into another rack and cool to room temperature.
Dust with confectionery sugar.
Fit a heatproof bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Fill the bowl with your dark chocolate pieces and stir until melted, about 5 minutes. Remove the bowl and stir in most of the crystallized ginger and Kashmiri Garam Masala (saving a bit for the end).
Line a cookie tray or baking sheet with parchment paper and pour the melted chocolate onto the sheet. Using a spatula, smooth out the chocolate into an even layer about ¼ inch thick. Add the cranberries and nuts, and finish it off with a sprinkle of Garam Masala.
Chill or refrigerate for 20 to 30 minutes or until firm.
5oz of Dark Chocolate (60% Cacao or better)
2 tablespoons minced crystallized ginger
½ tsp Organic Kashmiri Garam Masala
½ cup dried Cranberries
½ cup of your favorite Nuts
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, Garam Masala spice blend and salt. In a shallow bowl, place 1/4 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart.
Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly).
Cool 1 minute on baking sheets; transfer to racks to cool completely.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoon Kashmiri Garam Masala
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses