• Marinate Chicken
• Juice the lemons and prep the chicken, onions, carrots and habanero per the ingredient list.
• In a large, non-reactive bowl, mix lemon juice, dijon mustard, onions, and habanero. Then add chicken and leave to marinate in the fridge.
• Cook the Yassa
• Separate the chicken pieces from the marinade, wipe dry, and keep aside. Note that drying it is important to allow the chicken to brown, but it also won't end up terrible if there is a tiny bit of liquid! While you're in there, also separate out the onions from the liquid of the marinade and keep aside.
• Heat a large pot over medium heat. When hot, add 1/4 cup peanut oil and brown the chicken, then remove the chicken, cover with foil and keep aside.
• In the same pot, heat it again to medium and add the remaining oil. Add the onions and cook them until beginning to brown. Add the liquid portion of the marinade, and when bubbling, add the carrots and the peanut butter. Cook for 10 minutes then add the chicken pieces, and continue to cook until the chicken is cooked through and carrots are tender.
• Serve with rice or couscous, or just some French bread.

• Heat a large pan over medium heat. When hot, add the oil, and then the diced onion, and cook until the onion begins to brown.
• Add the okra and salt and cook, stirring only occasionally to allow the okra to stick to the bottom and brown a bit.
• Once the okra is soft and has browned a bit, add the Soumbala (or miso), and stir to combine. Then add 1/2 cup of the hot broth and scrape up the browned bits. When there are no more browned bits, add the remaining broth and cook until okra is soft and soup is combined.

• Preheat oven to 300F (150C *see notes) & line a baking sheet with parchment paper. Tip: it helps to have the parchment folded up on all sides; otherwise, when you stir, some cashews will get lost under the paper.
• Put raw cashews right onto the parchment paper, and drizzle with 2 tbsp simple syrup and mix until just coated to allow spices/salt/sugar to stick to the cashews. Too much or too watery simple syrup will mean you will cook it longer to evaporate the liquid, , and too much sugar/syrup will give you a more candied nut.
• Add sugar, sea salt and garam masala to the cashews and mix well. Taste and add as necessary.
• Spread out over in one layer on the lined baking sheet and bake for about 20-25 mins, stirring a few times.
• We like to take them out just as they begin to brown.

• Preheat oven to 350F (180C, or 170 in Paris!) and line baking sheets w/ parchment paper.
• In a mixer, beat softened butter and both sugars until soft and creamy, scraping down the sides. Add the eggs and vanilla, and continue to beat on high for 3-5 minutes until soft and fluffy.
• Add 1/2 cup flour, garam masala and baking powder, and beat on low until combined. Continue to add flour 1/2 a cup at time until fully incorporated, scraping the sides of the bowl down.
• Remove batter from the beaters and if using a stand mixer, remove the bowl to stir in the oats and raisins by hand.
• Drop 1-1.5 tbsp sized blobs of batter (not neat balls) onto the parchment-lined cookie sheet, at least an inch apart. Depending on their size and thickness, bake for 6-12 minutes or until bottoms are browning and tops are just barely browning. Allow them to cool for one minute on the pan, then transfer to a wire rack to cool completely.

  Don't overcook! They are best soft. Mmmmmm…

• Prep: Cut a piece of parchment paper or grease a cookie sheet or other flat platter.
• Cook: In a thick-bottomed pan, mix coconut, sugar, milk & ghee. Cook on medium heat, stirring constantly.

  When the mixture begins pulling away from the sides of the pan (5-10 minutes depending on the size of your pan and your heat source), add the cardamom (and rose essence if using). Continue cooking until the mixture comes together into one lump. Avoid overcooking, lest it becomes too dry.
• Set: Pour it on the ghee-greased platter and press it down with a spatula until it starts hardening.

  When it's set a bit and is cool to the touch, cut into diamonds. A large knife is usually sufficient but you may want to try a pizza cutter.

• Cut up the watermelon and remove the seeds. Peel off the skin and cut the flesh into 1-inch cubes.
• Take 1 cup of the chopped watermelon and blend to make juice. Add paprika, turmeric, coriander, and garlic to the juice. Salt to taste.
• Heat the oil in a wok and add the cumin seeds. Within 20 seconds, add the watermelon juice. Lower the heat and simmer for 5 minutes or so, so that the spices cook completely and the liquid is reduced by a third. Add sugar, then add lemon (or lime) juice and cook for 1 minute.
• Add the chopped watermelon and cook over low heat for 3 to 4 minutes, gently tossing it until all the pieces are covered in the spice mixture.

Prep

• Set dried chickpeas to cook if you aren't using cans. Make ginger-garlic paste, if needed. Chop up onion, and tomato, put all dry spices in a small bowl.

Cook

• Set a deep, heavy-bottomed pot to medium heat. When hot, add oil, swirling to heat through. Add cumin seeds, and swirl the pan to coat. When the cumin seeds change color and are fragrant, add chopped onion to it and sauté till they are brown.
• Add the ginger-garlic paste and sauté for 1-2 minutes until raw scent of garlic and ginger fades. Add all the dry spices to it and cook 1-2 minutes until it is fragrant and begins to stick to the bottom of the fan. Add the chopped blanched tomatoes and salt, using the liquid of the tomatoes to scrape up spices, etc. that are stuck to the bottom of the pan.
• Continue to cook the tomatoes till they are soft and nearly coming to a paste. Add a tad of water if it begins to stick to the pan.
• When tomatoes are all mashed, add the Maggi sauce and chickpeas and stir to coat. Bring to a simmer and continue to cook for about 10 minutes, to combine flavors. Add a bit of water if it begins to get dry and sticks to the bottom of the pan. Taste and add salt or spices as needed.
• While simmering, prepare the garnish, and pooris, or better yet, let it cool and eat it the next day when flavors have further deepened.

Enjoy

• Serve it topped with chopped fresh cilantro leaves, with bhature, poori, or chapatti, with sliced onion and lemon wedge by the side.

  And there you have it, friends… Chole Masala!!!

Prep

• Wash spinach and set to dry.
• Chop onions & tomatoes, prep ginger garlic paste and spices.

Cook

• Set a large heavy-bottomed pan to medium heat. When hot, add 1 tbsp oil, and then the fenugreek seeds. When fragrant, add the spinach and cook until wilted and the raw spinach smell is gone (3-4 minutes). Put cooked spinach into the food processor to cool, and put the pan back on the stove to reuse. When the spinach cools, puree it, adding 1/4 cup water, if necessary.
• Reheat the pan to medium heat, and add 1 tbsp butter and 1 tbsp oil. When the oil is hot, add the cinnamon stick, cumin seeds, and cloves. Swirl pan to coat, and when the spices become fragrant, add the onions. Cook the onions until golden stirring frequently. Then add ginger garlic paste and fry until the raw small dissipates (1-2 minutes). Add the tomatoes and cook until they break apart entirely. Add garam masala powder and combine. Then add 1/2 cup water and allow to continue to cook until onions and tomatoes have combined almost entirely into one sauce.
• Meanwhile, fry the paneer: Cut the paneer into long strips about 3/4 inch thick, and sprinkle with a pinch of salt. Heat 1/2 tbsp oil in a pan and when hot, add the paneer and slightly brown on 3-4 of the long sides. When done, remove from pan. Cut into 1 inch long pieces and cover with foil to keep warm/moist.
• When the onion and tomato have combined, add the kasuri methi leaves and spinach mixture to the pan, and stir to combine. Add a bit of water and cook it for 2-3 minutes but take care not to overcook here to retain the bright color of the spinach.
• Lower the heat and add the paneer, cream, and salt.

Enjoy

• Enjoy with naan or basmati rice.

• In a medium bowl, mix the oil into the atta and salt until crumbly. Add 1/4 cup of water and mix until combined. If more water is needed, slowly add more – a teaspoon at a time – careful not to add too much. You want the dough to come together and be elastic-y but not sticky! For this recipe, no need to knead or rest the dough.
• Working quickly, make small, 1-inch balls (just shy of a golf ball) and set aside, covered. When all balls have been made, begin rolling them out to 1/8 of an inch thick with a rolling pin, carefully making them as round as possible, without too much fussing. Keep them aside until all the balls are rolled out.
• In a heavy-bottomed pot good for deep frying, add sunflower oil until it is about 1/2 inch deep. When very hot (when one small bit of dough floats, it's hot enough), carefully slide in your first poori, holding one side and allowing it to slip into the hot oil. It should float and within seconds, it should begin to poof up and brown on the underside. Spooning a tad of oil on top will also help it to poof up. As soon as it poofs up, use tongs to flip it over and allow it to brown for a second or two. Remove poori with tongs and allow to cool on a paper towel-lined plate. Repeat for remaining discs of dough.
• In Hyderabad, Nani most often serves these for breakfast along with aloo curry (potato curry), but our second favorite combo is channa masala (chick pea curry). It's also delicious with simple scrambled eggs.