Dee's Kitchen

10/31/2024

Day 6 of fusion recipes perfect for both Halloween and Diwali parties! 🎃 🪔 ✨ Today’s recipe is Black Sesame Thandai - a milk-based drink usually enjoyed during the hotter months, but that’s not stopping me from enjoying it now! It has a very unique taste with flavors of almonds, cashews, pistachios, fennel, cardamom, and saffron! I used homemade Thandai Masala (recipe from Epicurious), but you can also use store-bought. For milk, I used Chobani extra creamy oat milk. For the black sesame butter, I used the one from Rooted Fare!

Here’s how to make it (recipe serves 4):

1. Bring 2 cups of milk, 6 tbsp Thandai Masala, and 4 tsp sugar to a boil. Once boiled, let it cool down enough to run through a blender
2. Once cool, transfer to a blender and add 2 tbsp black sesame butter. Blend until smooth
3. Place in the refrigerator for at least 2 hours to allow it to cool completely. Or if you are prepping ahead of time, place in the refrigerator until ready to serve
4. When ready to serve, shake the drink with ice, then serve in your favorite glass! You can also serve it over ice if you prefer

10/29/2024

Day 5 of fusion recipes perfect for both Halloween and Diwali parties! 🎃 🪔 ✨ Today’s recipe is Radish Ceviche - fresh, zesty, and packed with the bright crunch of thinly sliced radish, citrus, and spices that come together like a party on your plate! This recipe takes me right back to the cucumber salads we grew up with. It’s a refreshing break among all the hearty, cooked dishes!

Here’s how to make it:

1. Grate or julienne cut 1 red bell pepper, 1 daikon (I like white daikon), 1/3 red onion, and 1-2 mini cucumbers. Add everything to a mixing bowl (including any juices from grating)
2. Add 1/2 cubed avocado, 1 tbsp fresh chopped herbs, juice of 1 lemon, 1/2 tsp garam masala, salt and pepper to taste, and 3 tbsp coconut milk. Mix everything well together
3. Transfer to a serving bowl, adding just enough of the liquid so the veggies aren’t drowning in it. Enjoy as a salad or serve with tortilla chips!

10/28/2024

Day 4 of fusion recipes perfect for both Halloween and Diwali parties! 🎃 🪔 ✨ Today’s recipe is Acorn Squash & Lentil Tostadas - a unique twist blending fall flavors with the essence of dal pakwan! It’s earthy, vibrant, and packed with *main character energy* – the perfect dish to celebrate both festivals with festive flavor

Here’s how to make it:

1. Cut the ends of an acorn squash, then cut in half, lengthwise. Scoop and discard the seeds
2. Cut the squash in wedges, following the natural dips of the squash. Use a peeler or knife or remove the skin. Then cut the wedges into small-medium cubes
3. Add the acorn squash to the bowl of an instant pot along with 1.5 cups washed lentils, water just enough to cover everything, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/4 tsp turmeric, and 2-3 tsp salt. Pressure cook for 20 minutes. Once cooked, the mixture should be fully mush
4. In a small bowl, combine equal parts cumin powder, coriander powder, red chili powder, mango (amchoor) powder, and salt. Mix well and add more salt as needed. It should be slightly salty
5. Prepare toppings but finely dicing red onions and tomatoes, chopping some fresh mint or cilantro, and separately mixing garlic chutney and cilantro chutney with some water to thin it out
6. To assemble, spread the acorn squash and lentil mix on a tostada. Top with onions, tomatoes, cilantro chutney, garlic chutney, spices mixture, and herbs!

10/27/2024

Day 3 of fusion recipes perfect for both Halloween and Diwali parties! 🎃 🪔 ✨ Today’s recipe is Mango Pumpkin Spice Cake! Made with boxed cake mix, Frooti, and pumpkin spice, it’s easy and fun to make. The mango and pumpkin spice flavors are very subtle but just perfect for a fall sweet treat!

Here’s how to make it:

1. To a large mixing bowl, add 1 box yellow cake mix, 1/2 cup vegetable oil, 3 eggs or egg substitute (see note below), 8oz Frooti or other mango juice, 1 tsp pumpkin spice, 1 tsp vanilla extract, and 1/2 cup milk
2. Mix everything until there are no clumps in the batter
3. Pour the batter into a greased cake pan or muffin pan, filling the pans 3/4 of the way to allow the cake to rise
4. Bake according to the cake mix’s package instructions. Mine was 350 degrees for 20-25 minutes
5. Let the cake cool completely before frosting it or dusting it with powdered sugar

For making eggless cakes, I like to use corn starch and water mixture as my egg substitute. For each required egg, combine 1 tbsp corn starch and 2 tbsp water in a small bowl before adding it to the cake mix. It is very important to make this corn starch slurry separately and then adding it the cake mix!

10/26/2024

Day 2 of fusion recipes perfect for both Halloween and Diwali parties! 🎃 🪔 ✨ Today’s recipe is Sweet Potato & Black Bean Diyas! They’re cute and bite-sized, making them the perfect appetizer. I don’t recommend assembling them ahead of time or you’ll risk the scoops getting soggy, but you can definitely make the mixture ahead of time and assemble the diyas when ready to serve.

Here’s how to make it:

1. Wash 2 sweet potatoes and cut off the ends. Wrap individually in foil and bake at 350 degrees for 45-60 minutes, or until a small knife easily pierces through
2. Meanwhile, drain and wash 1 can of black beans and 1 can of corn. Finely dice 1/2 red onion and 1 jalapeño
3. Once the sweet potato is cool to touch, cut it in half and peel the skin. Dice the sweet potato into very small pieces
4. In a large mixing bowl, combine the sweet potatoes, black beans, corn, red onion, and jalapeño. Add juice of 1 juicy lime, salt, black pepper, 1/2 tsp red chili powder and 1.5-2 tsp chaat masala. Mix everything well
5. In three separate small bowls, prepare yogurt, cilantro chutney, and garlic chutney. Add a little bit of water to each to thin it out
6. Spoon the chaat mixture into tortilla scoops and drizzle yogurt, cilantro chutney, and garlic chutney on top. Lastly, add a candy corn for a decorative flame

10/25/2024

Day 1 of fusion recipes perfect for both Halloween and Diwali parties! 🎃 🪔 ✨ Today’s recipe is Butternut Squash Samosa Pinwheels! It’s got a familiar spicy flavor with a slight sweetness from the butternut squash, all wrapped up in flaky and buttery puff pastry. It’s perfect for making ahead of time and simply reheating in the oven before serving. Trust me, these will be a hit with everyone!

This recipe makes 2 rolls of puff pastry, or about 30-34 pinwheels. Here’s how to make it:

1. Cut 1 butternut squash in half, lengthwise. Scoop and discard the seeds. Brush with olive oil and sprinkle some salt and black pepper. Flip them cut side down on a parchment paper lined baking dish. Bake in the oven at 350 degrees for 60 minutes
2. Once the butternut squash is cool to touch, scoop the flesh and set aside. Discard the peel
3. Heat 3 tbsp olive oil on medium heat. Add 1 tsp cumin seeds and cook for 1 minute. Add 1/2 finely diced red onion, 1/2 inch k**b finely chopped ginger, 1/2 finely chopped jalapeño, and 3-4 minced garlic cloves. Cook until fragrant
4. Add the butternut squash along with 1/2 tsp each of turmeric, cumin powder, coriander powder, garam masala, and red chili powder. Mix everything well
5. Add 1/4 cup frozen peas, 1/2 cup water, and salt to taste. Mix once more and cook until peas are soft. If the mixture is too thick, add more water. If it is too thin, let it cook until the water reduces. The mixture should be a good spreadable consistency
6. Unroll 1 puff pastry dough at a time and lay it flat. Spread a thin even layer of the butternut squash filling, leaving about 1 inch of space on the top and bottom ends. Starting from the bottom end, tightly roll the puff pastry dough towards the top
7. Place the roll in the freezer for 10-15 mins. After taking it out, cut the roll into pinwheels. Place the pinwheels on a parchment lined baking dish. Push the puff pastry end inwards and pinch the dough to shape it into rounds while sealing the end on the inside. Bake according to puff pastry package instructions (mine was 425 degrees for 20-23 minutes
8. Enjoy with cilantro chutney!

07/28/2024

If you are Team Savory Breakfast, try these Tikka Masala Biscuits!

Here’s how to make it:

1. In a pan, combine 16oz Tikka Masala simmer sauce (I used The Cumin Club), 1 cup corn, 8oz pressed and crumbled tofu, 1/2 finely chopped white onion, and 1/4 finely diced cabbage. Stir well and cook for about 10 minutes
2. Transfer the tikka masala mixture to a large mixing bowl and let it cool completely
3. Cut 16 rounds of store bought biscuit dough into smaller pieces, then add to the cooled tikka masala mixture. Mix in 1 cup shredded mozzarella cheese
4. Spray a muffin pan with cooking spray or brush with oil. Add the tikka masala biscuits mixture
5. Bake the biscuits at temp mentioned in the package instructions, but for 10-15 minutes more than the cooking time in the instructions
Let the biscuits cool to touch before removing them from the muffin pan
6. Serve as is or with a dressing!

07/24/2024

🍅 I admit it, l've been a tomato
hater for too long (almost 18 years to be exact). But not only have I enjoyed these recipes, I actually find myself wanting to make these again and again!

1. Panzanella Salad - I make this for every party with an Italian menu, but only with a specific brand grape tomatoes
2. Brie, Pesto & Heirloom Tomato Toast - I've made variations of this and only trust heirloom tomatoes from the farmers market
3. Heirloom Tomato Salad - A more recent recipe that I instantly fell in love with
4. Tomato & Garlic Confit - l've made garlic confit multiple times before and the last time I decided to throw in some grape tomatoes. It turned out amazing and lasted a while too
5. Tomato Tonnato (from Lula Cafe cookbook) - made this for cookbook club last year and I am still not over it

Which tomato recipe should I try next?!

07/02/2024

Have leftover pita bread and hummus? Make it a whole meal with this Pita Hummus Pizza!

Here’s how to make it:

1. In a bowl, mix chopped veggies (zucchini, bell peppers, onion, etc), pitted olives, parsley, olive oil, paprika, and salt. I used 1 mini squash, 1/2 green bell pepper, 1/4 red onion, 10-15 pitted olives, 3 sprigs parsley (leaves only), 2 tbsp olive oil, 1 tsp salt, 1 tsp paprika. Set aside
2. Brush a baking sheet with olive oil. Place pita bread on the baking sheet
3. Spread a generous amount of hummus on the pita bread, then top with the veggies mixture. Add crumbled feta cheese
4. Bake at 400 for 15 minutes, or until the pita is golden brown and crispy from the bottom
5. Drizzle with your favorite sauces and enjoy!

02/07/2024

Vegetable Jalfrezi is a celebration of colorful vegetables sautéed to perfection in a medley of spices. This flavorful stir-fry typically includes an assortment of vegetables like bell peppers, tomatoes, onions, and corn, all tossed in a thick and fragrant sauce. The term "Jalfrezi" itself suggests a technique of stir-frying with spices, and this dish truly exemplifies that art with its bold color and taste. While Jalfrezi is renowned for its spicy profile, I've introduced a twist to this classic by incorporating a sweet curry powder. This twist adds a touch of sweetness that beautifully complements the inherent heat of the spices. The result is a Vegetable Jalfrezi that retains its characteristic spiciness but with a unique and well-rounded sweetness. Here’s how to make it:

Ingredients:
- 2 tbsp olive oil or ghee
- 1 red onion, diced
- 1/2 inch k**b fresh ginger, small diced or minced
- 3-4 cloves garlic, minced or crushed
- 1/2 jalapeño, sliced
- 1 cup crushed tomatoes
- 1/4 cup tomato ketchup
- 1.5 tsp kashmiri red chili powder
- 1/4 tsp turmeric powder
- 2 tsp Sweet Curry powder
- 3-4 baby potatoes, boiled, peeled, and cubed
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 8 baby carrots, sliced
- 6-8 baby corn, quartered
- Cilantro for garnish

Directions:
1. In a nonstick pan, heat olive oil or ghee over medium heat
2. Add the onion, ginger, garlic, and jalapeño. Sauté for 3-4 minutes
3. Add the crushed tomatoes, stir, and cook for 2-3 minutes
4. Add the tomato ketchup, kashmiri chili powder, turmeric powder, and sweet curry powder. Mix everything well
5. Add the potatoes, bell peppers, baby carrots, baby corn, and 1 cup water. Mix everything well and cook for at least 10 minutes. Add additional 1/2-1 cup water if needed
6. Serve fresh and enjoy with rice or naan!

02/01/2024

Tandoori Cauliflower Wings - this vegetarian-friendly dish features cauliflower florets coated in a vibrant tandoori spice batter, breadcrumbs, and a tandoori sauce. When cooked to perfection, the cauliflower wings achieve a crispy exterior while retaining a tender, flavorful core. Served with a tandoori yogurt dipping sauce, it offers a perfect balance of smokiness, warmth, and a hint of tanginess in each crispy, oven-baked bite! Here’s how to make it:

Ingredients:

For cooking the cauliflower:
- 1 medium head cauliflower, washed and florets separated
- 1/2 cup all purpose flour
- 3 tsp tandoori seasoning
- salt and pepper
- 3/4 cup milk
- 1 cup Panko breadcrumbs

For tandoori coating sauce
- 3/4 cup mayonnaise
- 3/4 cup sweet chili sauce
- 1.5 tbsp tandoori seasoning

For tandoori dipping sauce
- 1/2 cup yogurt
- 1-1.5 tbsp tomato ketchup
- 1-1.5 tbsp spicy chili sauce (like sambal oelek or sriracha)
- juice of 1/2 lime
- 1 tbsp tandoori seasoning

Directions:
1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper
2. In a large bowl, combine flour, tandoori seasoning, and salt and pepper. Add the milk and whisk until you have a batter with no lumps
3. Dunk each cauliflower floret in the batter, making sure it is evenly coated. Take the floret out of the batter, allowing excess batter to drip back in to the bowl
4. Roll the batter coated cauliflower wings in the Panko breadcrumbs, then place on the parchment lined baking sheet in a single layer
5. Bake the cauliflower wings for 30 minutes, flipping halfway
6. Meanwhile, make the tandoori coating sauce. In a bowl, combine mayonnaise, sweet chili sauce, and tandoori seasoning
7. Remove the cauliflower wings from the oven and brush each side with the tandoori coating sauce. Place them back in the oven and bake for 10 minutes. Then broil on high for 2 minutes
8. Make a tandoori dipping sauce. In a bowl, mix yogurt, tomato ketchup, chili sauce, lime juice, and tandoori seasoning
9. Place the cauliflower wings on a serving tray or dish. Drizzle some of the tandoori dipping sauce. Optional, garnish with fresh cilantro
10. Serve with the tandoori dipping sauce!

01/24/2024

Punjabi Chana Masala - here’s how to make it:

Ingredients:
- 2 black tea bags
- 1 cup hot water
- 1/2 inch k**b fresh ginger, peeled
- 3 cloves garlic, peeled
- 1/2 red onion, peeled and roughly chopped
- 1.5 cups crushed tomatoes (or 2-3 fresh tomatoes)
- 2 tbsp olive oil or ghee
- 1 bay leaf
- 1 inch cinnamon stick
- 2 black cardamom pods
- 3 whole cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garam masala
- 2 tsp Kashmiri red chili powder
- 1/2 tbsp amchoor powder
- 3 15-oz cans chickpeas, drained and rinsed
- Additional 1-2 cups water as needed
- 1/2 jalapeño, seeds removed and julienne
- salt and pepper to taste

Directions:
1. Steep the tea bags in 1 cup hot water for 5 mins. Remove the tea bags and discard. Set the tea aside
2. In a blender, combine fresh ginger, garlic, red onion, and tomatoes. Blend until you have a smooth mixture
3. In a nonstick pan, heat the olive oil or ghee over medium heat. Add the whole spices - bay leaf, cinnamon, cardamom, and cloves. Sauté for 1-2 minutes
4. Add the onion-tomato mixture, stir, and cook for 7-8 minutes
5. Add the ground spices - ground cumin, ground coriander, garam masala, Kashmiri red chili powder, and amchoor powder. Mix everything well and cook for 3-4 minutes
6. Add the chickpeas and black tea. Mix, then add additional 1-2 cups water. Mix and bring everything to a boil
7. Lower the heat, add the jalapeño slices, cover and let it simmer for 10 minutes
8. Mash some of the chickpeas, then mix one more time. Add salt and pepper to taste. Serve hot with rice or naan!

Notes: The onion-tomato mixture is a very common base for several Indian curries. You can make this ahead of time and freeze for future use! If using dry chickpeas, soak 2 cups of dry chickpeas overnight, then pressure cook with 3 cups of water and the tea bags. This will give it an even darker color and earthier flavor. In the final step, I recommend mashing some of the chickpeas to give it a rugged look and texture, but that might not be necessary if using dry chickpeas as pressure cooking them will naturally break apart some of the chickpeas.

03/29/2023

Thai Akha Cooking School was one of the most memorable experiences for me. I learned about the Thai and Akha culture through their food and through Akha people born and raised in Thailand! This cooking class gave me a basic understanding of what Thai and Akha food is like and the basic skills needed to make it at home! At the local market, I had the unique opportunity to try some foods that otherwise weren’t available at the tourist markets or I wouldn’t know how to buy or eat them. I tried fried tofu with a peanut sauce, various fruits, and Thai “paan”! Back in the kitchen, we learned to make appetizers, snacks, salads, curries, stir fry, and desserts! I have only been back from Thailand for a week and have already used what I learned in the class to make 3 different meals in the states!! I highly recommend this class!!

09/22/2022

08/04/2022

Savory oats > sweet oats 💁🏽‍♀️

Pau Bhaji Masala Oats August 3, 2022 Devanshi Leave a comment Jump to Recipe Print Recipe Pau Bhaji Masala Oats Dee's Kitchen Print Recipe Pin Recipe Course LunchCuisine Fusion, Indian Servings 1 serving Ingredients 1-2 tsp olive oil1 clove garlic optional1 cup frozen veggies1/2 cup rolled oats3-.....

08/03/2022

New recipe alert!

Pinto Beans & Veggies Tacos August 2, 2022 Devanshi Leave a comment Jump to Recipe Print Recipe Pinto Beans & Veggies Tacos Dee's Kitchen A quick and simple recipe full of flavor! Print Recipe Pin Recipe Course Lunch, Main CourseCuisine Mexican Servings 6 tacos Ingredients 1/2 jalapeño1/2 yellow.....

06/07/2022

Have you seen my recent video about green garlic butter?! Check it out on my page!
I’ve been using the geeen garlic butter in almost everything now! Recently, I used it to make garlic naan, bullet naan, and garlic cheese naan! So delicious!