Chungdi Malai (Coconut Shrimp Curry)

“Chungdi malai is one of the most coveted dishes of Puri (a city in eastern India),” chef Maneet Chauhan writes in her new cookbook Chaat. “It showcases the elegant flavors that are the trademark of the regional Oriya cuisine. Coconut milk and shrimp are natural dancing partners, rounded out with the earthy note of ghee … Read more Chungdi Malai (Coconut Shrimp Curry)

Raw and Crispy Kale Salad With Ginger and Coconut

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Some cut-up grapefruit goes in, and there’s extra crunch from toasted coconut flakes. The grapefruit adds a touch of bitterness that goes well with the salty soy-and-ginger dressing, but … Read more Raw and Crispy Kale Salad With Ginger and Coconut

Winter Squash Bharta

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice. Its signature flavor comes from the use of pungent and fiery mustard seed oil. If you can’t find mustard seed oil, substitute with extra-virgin olive oil (the most flavorful oil you’ve got)—just don’t call it … Read more Winter Squash Bharta

Chicharrones en Salsa Verde Recipe

Combine lard, jalapeños, garlic, and 1 cup onion in same skillet over medium-high heat; season with pepper and 1½ tsp. salt. Cook, stirring occasionally, until vegetables are softened and lightly golden, 6–8 minutes. Add tomatillos, season with salt, and cook, stirring occasionally, until tomatillos are softened and start to lose their shape, about 5 minutes. … Read more Chicharrones en Salsa Verde Recipe

Piñon Recipe

Slice ½ cup pimiento-stuffed manzanilla olives crosswise and set aside. Heat 1 Tbsp. vegetable oil in reserved skillet over medium. Add 1 cup soffritto (freeze extra soffritto in ice cube trays, then transfer to a freezer bag or airtight container; use whenever you’re starting a recipe with soffritto!) and 1 cup tomato sauce and cook, … Read more Piñon Recipe

Chicken Tomato Pulao Recipe

Bring a kettle or small saucepan of about 4 cups water to a boil. Add chicken thighs to pot and cook, stirring occasionally and scraping bottom, until thighs start to turn opaque, about 5 minutes. Add 1 cup boiling water to loosen sauce, then add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, … Read more Chicken Tomato Pulao Recipe

Aloo Paratha Recipe

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes. Source … Read more Aloo Paratha Recipe