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My mother gave me a bag of sun dried coconut from Bangalore and that is how I have finished this recipe in the photo. My mother gave me a bag of sun dried coconut from Bangalore and that is how I have finished this recipe in the photo. 1 small onion, chopped fine 2 cloves garlic, minced 2 teaspoons grated ginger 4 cups water ¼ Indian chili powder or cayenne 1 can coconut milk 1 tablespoon lemon juice Salt to taste Chopped fresh cilantro for garnish (optional) Brooklyn Delhi Achaar – Roasted Garlic, Tomato or Rhubarb Ginger

The Otsu recipe is a spicy ginger sesame dressing that flavors soba (noodles made from buckwheat flour), fried tofu, cucumbers, scallions and cilantro. This dressing is so complex and devastatingly addictive – fresh lemon juice, tart rhubarb, spicy ginger and chili peppers, nutty sesame oil, sweet rice vinegar and a spoon of tahini for a creamy finish. 1/3 cup soy sauce or tamari 2 tablespoons canola oil 2 tablespoons pure sesame oil 1 tablespoon tahini paste Soba noodle salad 8 oz. soba noodles, cooked according to package directions 6 oz baked tofu or 8 oz extra firm tofu or the whole block if you have more, cubed (directions below) 1 tablespoons chopped cilantro 1 scallion, green and white part, cleaned and thinly sliced 1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons.

I remember it distinctly – incredibly delicious toasted bread,  lush green avocado, a drizzle of very good olive oil and some pepper flakes and flaky salt sprinkled on top. Over the years, I’ve made avocado toast in a lot of ways including this favorite recipe using achaar. Gunpowder is a South Indian spice condiment made from roasted lentils, chili peppers, coconut, curry leaves, asafetida and tamarind that are ground to a coarse texture. Traditionally, it’s eaten with dosas and idlis but I love to sprinkle the powder on top of plain yogurt, pizza and pretty much anything.

Big Flavors, Beautiful Food by my good friend Nik Sharma, the blogger behind A Brown Table and columnist of A Brown Kitchen at the San Francisco Chronicle. The recipes in the book weave Nik’s culinary influences from growing up in Bombay, living in the Midwest and in DC, visiting his in-laws in the South and eventually settling in the Bay Area. Ingredients 12 large eggs ½ cup crème fraîche ½ cup finely chopped red onion 2 scallions, white and green parts, thinly sliced 2 garlic cloves, thinly sliced ¼ cup tightly packed fresh cilantro leaves ½ teaspoon garam masala ½ teaspoon fine sea salt ½ teaspoon black pepper ½ teaspoon ground turmeric ¼ teaspoon red-pepper flakes 2 tablespoons ghee or vegetable oil ¼ cup crumbled paneer or feta Method Position a rack in the upper third of the oven and heat the oven to 350 degrees. In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.