This comforting soup is wonderfully creamy, with warm and satisfying hits from coriander, cumin and, most importantly, fresh turmeric. When in season, fresh turmeric is available from many supermarkets and Indian grocery stores, and you may well be able to find it online. You could use ground turmeric for this recipe if you can’t find fresh, but bear in mind its flavour is more powerful than that of fresh. The lentils and chicken work very well together, but if you prefer you can make a vegetarian version by omitting the chicken and doubling the quantity of lentils. And, as a change from soup, you could try this dish with rice and a dollop of yogurt on top.
A Bharta is a roasted vegetable mash traditionally made with eggplant (baingan bharta). We thought of using butternut squash in the fall and winter seasons because that vegetable is so popular and prevalent in the States. This makes a terrific Thanksgiving side dish— in fact, we introduced this dish on the Thanksgiving menu at Rasika. The tenderness of butternut squash can vary, so start checking your roasting time at the 20-minute mark. That may be enough time for the cubes to soften. Or it may take up to 30 minutes. The same holds true for the cooking time in Step 4, when you want the finished squash to be dry rather than loose. Some squash have more moisture in them than others, so this step could perhaps take an extra minute or two.
Use this rub whenever you want to add a little kick to something. It works great on vegetables and meat alike.
This version of perfect cold weather food incorporates ground annatto seeds to perfume the soup with a musky aroma and splash the potatoes with a sunny disposition.
This brightly flavored, chunky mix of marinated feta and olives takes center stage on an elegant cheese board. Thinly sliced garlic, orange zest, oregano, cumin seeds, and a sprinkling of red pepper flakes gives the marinade complexity and brightness.
Sweet-scented Pilaf: Masala Pulao
Lacto-vegetarian (vegan if you use oil); gluten-free
Inspired by a recipe from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni, in hot weather this rice begs to be served at room temperature. It is a foil for the rest of the menu, excellent with the cantaloupe, the raita, and the ribs.