This week’s recipe will feel like a ‘food hug’; a warm slaw made with shredded cabbage and grated coconut, cooked down in an oil tempering of whole spices and fresh aromatics, all brought together with a hint of nutmeg and drizzle of tangy lime juice.

Let’s Go Chutney and Pickle Hunting

Get ready to be dazzled by colorful, tangy, spicy, and sweet chutney and pickle condiments; each one is a mouthwatering bite worth tasting.

Californian flavors are the inspiration behind this recipe, prompting me to lighten things up with fresh citrus and mint-flavored marinade for the turkey meat. Accompanying moist slices of turkey breast is my signature cranberry sauce, lightly spiced with whole Indian spices, a hint of ginger, and a hint of mint.

A culinary specialty that is almost synonymous with the word Parsi is Dhansak Daal (better known as just ‘Dhansak’). Flavored with Indian spices and inspired by ancient Persian cooking methods, it manages to draw attention to an impressive manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious pot of goodness.

Inspired by island flavors, summer perfect drink - coconut pineapple cooler can be created in a non-alcoholic cooler version or as a rum based cocktail.

Roasted potatoes are a go-to favorite with just about any meal, and that gives me a good reason to amp up the flavors and add a slight Indian touch to them.

Daal Lentils are a year-round staple not just at our family meals, but in most Indian homes. Add a handful of healthy green spinach to the lentils, and you’ve got a wholesome Palak Chana Daal, ideal as an entree with fragrant Basmati rice. Or serve it as a side to your Indian grills and vegetables along with Indian flatbread.

Red onions are pickled in a pickling base made with spice infused water, balsamic and cider vinegar, and sweetness from brown sugar. Often seen at ethnic restaurants, this tangy onion add an amazing flavor bite to any meal, and are a great accompaniment to sandwiches and wraps, kebabs and curries.

For this recipe, I’ve used touches from the cuisines of the south and west of India, to create a simple time-tested recipe for a gluten-free and vegan option that can be used for all reasons and occasions.

Hearty quinoa is cooked in a lemony spiced cooking liquid, hence infusing the whole grain with whole spices like cloves and black peppercorns, to extract maximum flavor.
With the refreshing punch of fresh lemon juice, mint and parsley; the quinoa gets a spice kick from jalapeño pepper, and the added crunch of pecans (#ad).

It’s really quite simple to make healthy mangoes a part of your meal; and a taste of my 2-step raw mango pickle will show you just how to do it.

Roasted eggplant, cooked in a traditional Indian mix of spices and aromatics. I've added sweet colorful corn and peas for a crunchy fresh bite.