I’m a chef & a mom and can’t seem to keep both these roles separate! I grew up in Mumbai, India where I probably started cooking before I was potty trained. If there’s one thing I wanna pass on to my child, it’s definitely my unconditional love for food.(I would have said my good looks but then this is a food blog) Now here I am, in the heart of Manhattan, raising a very opinionated Kindergartener and like any legit New Yorker he was born to be a foodie! So welcome to Good Karma Bites!
It’s all about food! Good food, healthy food, quirky food, crazy food, PG rated food, not so PG rated food, comforting food & some downright disturbing food!
Eggcellent Spin!
Palak Shakshouka
You’re on a fitness mission. You’re sleep deprived and nap currently trumps long hours in the kitchen. You have 30 minutes to get your dinner ready or you’re going to end up eating Chinese takeout for dinner! (Yes you will! You work in Chinatown and there aren’t many options!) But you’re not giving up. Leftover Palak (without the paneer. I just don’t like paneer) + Eggs + an excellent idea!! All you need is an idea!!
Ingredients
- 1 tbsp oil
- 1 cup cooked leftover *Palak (paneer is ALWAYS optional)
- 2 eggs
- Sauté 1/2 tsp cumin seeds + 1/2 chopped onion + 1 tbsp minced ginger-garlic paste + 1 chopped tomato. Add 1 tbsp paprika, 1/2 tsp turmeric, 1/2 tsp cumin powder, 1 tbsp coriander powder, 1/2- 1 tsp garam masala powder and salt. Cook for a few minutes till it’s reduced to a paste. Add a package of frozen spinach and 1/2 cup milk. Cook for about 5 mins or till the curry is semi-dry. At this point you could blend it once it cools down or leave it as is. (I like the leafy texture but then it’s up to you.)
Preparation
- Heat the oil in a pan. (I used cast iron but that’s because I wanted it to look pretty, that’s all)
- On a medium flame, add the palak curry to the pan and level it with a spoon.
- Crack open 2 eggs and lower the flame slightly.
- Cover and cook for 5-6 mins for runny yolks or a little longer for a firmer yolks.
- Serve with nan/bread/rice or eat it as is. (I did! #lowcarb)
The French Dal
French Lentils Dal (Instant Pot)
Soup season? I’ll eat anything warm at this point. I even want my cocktails warm around this time of the year. I wanna live in a fuzzy grownup onesie and not leave my apartment till spring. Or my couch. Between work, boxing, school (Karm’s) and bed, I’ve completely ignored that trip I needed to make to the Indian grocery store, like 3 months ago. I’ve run out of any sort of Lentils n grains that a “good Indian kitchen” should never be caught without. So on my recent trip to the neighborhood Whole Foods store, I picked up a bag of French Lentils because the child requested “dal rice” for dinner with his big brown eyes seriously sad. Necessity and stuff. You know how that goes. The best part, it’s healthy, it’s quick & it’s delicious.
Ingredients
- 1 cup French Lentils.
- 2-3 tbsp oil
- 1 tsp cumin seeds, coriander seeds and fennel seeds each.
- 1 medium onion, chopped
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tomato, chopped
- Salt
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp curry powder/ Chana masala powder
- 1 tbsp paprika powder
- 3 cups Water
- 1/2 cup chopped cilantro
Preparation
- Soak the lentils in boiling water for about 30 minutes.
- Turn the Instant Pot on Sauté mode and heat the oil.
- Fry the seeds until they start sputtering.
- Sauté the onions, garlic and ginger until they’re golden brown.
- Add the tomatoes, spices and salt. Sauté until the masala is cooked.
- Add the lentils and water. Give it a good stir and close the lid while sealing.
- Cook on manual for 9 minutes.
- Quick release, add the cilantro and serve!
Dosa version 6.0
Green Lentils (French) & Brown Rice Dosa with Broccoli Slaw Thoran
Green lentils are NOT the same as split mung dal, just so we’re clear. They resemble whole masoor but are obviously green and not brown. (Moving on)
It’s the last and final week of summer vacation (finally!!!!) I’m obviously feeling pretty guilty about wanting to send my child off to school like…yesterday. So this is me making up for it. Clearly he loves Dosa and he loves it more when I make it. After having my million different non-authentic-yet-very-healthy-quick-and-tasty versions of dosas, he probably won’t be able to tell a real one if it smacked him in the face but that’s fine. (Like you’ve never manipulated your child)
This one in particular was his favorite because I served it with some “broccoli slaw” thoran. Ya, my little oddball is slightly obsessed with his veggies. Most of the ingredients in this recipe came from Whole Foods and took less than 2 hours to get plated.
Ingredients (Dosa batter)
- 2 parts soaked green lentils (measured after soaking for an hour)
- 1 part soaked long grain brown rice (measured after soaking for 30 mins)
- Salt to taste
- Cumin powder 1/2 – 1 tsp
- Paprika powder 1/2 – 1 tsp
- Turmeric powder 1/4 tsp
Preparation
- Blend everything together to a very smooth paste. (I used a ninja mixer.) Grainy batter won’t make decent dosas, so smoother the better.
- No need for fermentation. I used the batter immediately.
- Watch a Dosa making YouTube video if you’re a first timer. It’s basically like making a crepe, but I insist you watch & learn.
- Butter/oil helps with the texture but I used just a tsp of it and the Dosa turned out pretty crispy so avoid using the whole stick. (We’re going with healthy here)
Ingredients (broccoli slaw thoran)
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds (don’t stress if u can’t find it)
- 1/2 cup dry unsweetened shredded coconut (got mine from Whole Foods)
- 1 package broccoli slaw (got mine from Whole Foods)
- Salt
- Paprika powder
- Cumin powder
- Turmeric powder
- Splash of lime juice
- Chopped cilantro for garnish
Preparation
- Heat the oil in a frying pan and add the seeds.
- Once they start crackling, add the coconut and sauté until it’s golden brown.
- Add the broccoli slaw, spices & seasoning and sauté for a couple minutes. I like the texture slightly crunchy and this slaw mix can seriously over cook pretty fast.
- Throw in some lime and cilantro and serve with the Dosa.
I scream for chocolate chips
Double Chips Ahoy Ice Cream
This weekend when it got all chilly out there for a few seconds, I started to flip out about summer already being over and it’s at that exact moment I realized I haven’t made any ice cream this entire summer. Not cool. Also I’m smack in the middle of PMS zone so everything makes me think of ice cream and chocolate. Or both. Together.
Here’s my super quick, 10 min prep, no churn, 5 ingredients ice cream recipe that you’re definitely going to thank me for. PMS or not.
Ingredients
- 1+ 1/2 cups chilled heavy whipping cream
- 3/4- 1 can of sweetened condensed milk (I used 3/4 because I don’t like my chocolate ice cream too sweet)
- 1/8 cup unsweetened cocoa powder
- 8 oz bag of chips ahoy
- 1 cup mini chocolate chips
- Whip the heavy cream until soft peaks form. Whisk in the cocoa powder.
- Gently fold in the condensed milk.
- Crush the chips ahoy coarsely. I like to smack the bag with a wooden spoon. Add that to the cream mixture.
- Add the chocolate chips to this mixture.
- Pour it all into a 9*4 loaf pan. Cover with glad wrap or cling film and freeze for at least 6-8 hours.
- Eat it.
Milk madness.
Tres Leches Rasmalai
I mean why not right? They’re both pretty much all milk and sugar. And delicious. Here’s the backstory for you. Yesterday, I made a whole bunch of rasgullas out of guilt for my child and I forgot how tiny he is and how little he actually eats. Obviously the quantity I made was in direct proportion to the guilt I felt for picking up a weekend shift in spite of the fact that he strictly forbade me from ever doing so (rolling my eyes btw). Long story short, although it might be too late for that, I decided to recycle the leftover rasgullas and the logical solution happened to be Rasmalai. Two major problems with that situation. One, it’s extremely time consuming and time is one thing I literally do not have. Second, it’s too normal and I’m not wired that way. Which led to this 10 minutes or less, no cook, no prep version of rasmalai that you’re probably going to thank me for. Soon.
Ingredients
- leftover rasgullas (I used about 8)
- 8 oz condensed milk (half can approx)
- 8 oz chilled whole milk (not skim, don’t do it)
- 1/4 cup dry shredded coconut (unsweetened/sweetened, whatever you have)
- Nuts to garnish (very optional)
- Squeeze the liquid out of the rasgullas and set them aside. Be gentle and avoid squashing them.
- Mix the condensed milk, milk and coconut in a bowl and pour it in a serving tray.
- Add the rasgullas and stir them in gently.
- Garnish with nuts if you choose to and serve. Chill in the refrigerator if you plan to serve it later.
The No Boundaries Meal
Chana Dal & Oats Dosa
Did I mention how amazing the weather’s been in NYC? School’s out and so are we, at least most of the time, which probably explains the lack of blogposts & recipes. I’m not lazy or anything. Really! And bartending at a Rooftop bar in Manhattan in this weather is not a job for the faint hearted so cut me some slack alright?!
And while I’m being honest, the only new recipes that my brain have cooked up in the last entire month, are more of the liquid kind. So I decided to do what I do the best, reinvent the mighty Dosa, again!! I served this healthy (slightly inspired by the chilla from the East) Dosa with a spicy red chili & coconut masala calamari (slightly inspired by its Goan counterpart) & harissa sauce, straight from the Middle East. Nope, no boundaries for this meal.
Ingredients
- 1 cup Chana Dal, washed, soaked and drained.
- 1 cup old fashioned rolled oats, rinsed
- Salt to taste
- Butter to cook
Preparation
- Grind the chana dal and oats using just enough water to make a smooth batter, slightly runnier than your average pancake batter.
- Season with salt.
- Heat a Dosa/crepe/non stick griddle and spread a ladle full of batter forming a thin layer of crepe. (YouTube video if you’re a first timer)
- Spread about a tbsp of butter evenly and let it brown on the underside.
- Roll and serve hot with your choice of accompaniment.
Crunchy Cakes!
Savory Chickpea Flour & Coleslaw Mix Mini Pancakes
Thunderstorms and Raibows kinda week here in NYC. The Bambaiya in me keeps craving Pakodas & Chai. I gave into the chai but it’s going to take a lot more than thunderstorms to get me to eat a plate full of deep fried grease. Something like PMS maybe but I’ll deal with that when I have to.
So here’s my super healthy version of savory pancakes that taste pretty much like ur rainy day pakodas but won’t interrupt that summer body in the making!
Ingredients
- 1+1/2 cup Garbanzo bean flour (besan)
- 1 cup water
- 1 tbsp yogurt
- 1/2 cup coleslaw mix
- 1 small tomato, chopped
- 1/2 cup cilantro, chopped
- 1 tsp cumin powder
- 1 tbsp paprika powder
- 1/2 tsp turmeric powder
- Salt + Himalayan sea salt to taste
- 1 tsp cayenne pepper (optional)
- 1 Jalapeño, chopped (optional but highly recommended if you can deal with the heat)
Preparation
- Mix all of the ingredients in a bowl.
- It should be pancake like consistency.
- Heat a non stick pan on medium flame. I used cooking spray on a mini pancake pan but you can easily make these on a regular non stick pan with canola oil or any other oil of your choice.
- Pour tiny portions of batter and cook for about 2-3 minutes on each side. Think silver dollar Pancakes.
- Serve with mint chutney/ tomato ketchup.
Pro tip from Master “budding” chef Karm (that’s what he’s been calling himself): Spread some pizza sauce on each pancake. Sprinkle some Pecorino/Manchego cheese on top. (I have to admit it was next level stuff)
Crispy Little Things!
Bulgur & Mung Dal Dosa with Beet, Coconut & Jalapeño Chutney
Another Dosa experiment in my kitchen. This one turned out to be my favorite so far. It’s also been months since I last ate Dosa and I’m guessing that’s probably clouding my judgement a little. Or the fact that these were so crispy and light, they almost had a junk-food-like feel to them. Quite deceptive considering how healthy and nutritious they are. But they say never trust a skinny chef, so don’t take my word for it. Go on, try it urself!
Ingredients (for Dosa batter)
- 1 cup soaked and drained bulgur
- 1 cup soaked and drained split mung dal
- Salt
- 1 tsp cumin powder
Note: measure after soaking and draining or things will dramatically be different. This measurement serves about 2 people so multiply accordingly!
Preparation : (for Dosa batter)
- Blend to a smooth paste till you reach a pancake batter like consistency. Slightly runnier if you want that extra crispy texture.
Ingredients: (Chutney)
- 1 cup shredded beet (do not use boiled beets, it won’t be the same)
- 2-3 tbsp sweetened shredded coconut
- 7-8 slices (Not whole) picked jalapeños. (I insist on the pickled kind because its really not the same with the fresh ones)
- Salt
Preparation: (Chutney)
- Blend all the ingredients to a smooth paste. Serve chilled.
Preparation: (for Dosa)
- Watch a YouTube Dosa making video if you’re a Dosa virgin.
- Use a Dosa pan or a crepe maker for best results.
- A tsp of butter per Dosa really makes a big difference.
This little piggy went to Goa
Goan Style Pork Curry
I love everything that has anything to do with Goa. The last I was in Goa was probably about 9 years ago and every time I think back, I have this vague memory of eating a bowl of delicious pork curry at some old school Portuguese restaurant, right off the Baga Beach. Well, this is my not-so-authentic version of that memory and it’s definitely healthier and very very quick thanks to my Instant Pot.
Ingredients:
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2-3 cloves
- 5-6 peppercorns
- 1 cardamom
- 1″ stick of cinnamon
- 1 bay leaf
- 1 red onion, sliced
- 3-4 cloves of garlic, sliced
- 2 boneless pork chops, cut into cubes
- 3 tbsp vinegar
- 2 tbsp tomato paste
- 2 tbsp tomato ketchup
- 1-2 tbsp sugar
- Salt to taste
- 1/2 tsp turmeric powder
- 2 tbsp smoked paprika powder
- 1 tsp cumin powder
- 2 tbsp curry powder
- 1/2 cup water
- 1/4 cup non fat sour cream
Preparation:
- Turn the Instant Pot on Sauté mode and heat the oil.
- Fry the seeds, garam masala and onions & garlic till golden brown.
- Add the pork and sauté till Brown.
- Add the vinegar, tomato paste & ketchup and cook for a minute.
- Add the spices and seasoning.
- Add the water and cover the lid and Seal.
- Switch to Meat setting and set the timer for 15 minutes.
- Let the pressure release naturally.
- Add the sour cream and cook for a few more minutes on Sauté mode till it’s semi-dry.
- Serve as tacos, kathi rolls or with roti. Or any other way you can think of!
Take it with a grain of Quinoa
Quinoa & Pigeon Pea Pulav
No, this isn’t slowly turning into one of those Instant Pot blogs. It’s just that I’ve had very little time to cook lately and the pot is sitting right there in front of me saying “you know you want to do this”
I’ve also had very little home cooked food lately (or any food you can call food really), unless you count multiple granola bars for breakfast and dinner as legit meals. Side effects of bar tending.
So here’s my attempt to get some delicious and more importantly quick & fast healthy food in my system.
Ingredients
- 2 tbsp oil
- 1 tsp cumin + 1 tsp coriander seeds
- 1 cardamom
- 3-4 pepper corns
- 1″ stick cinnamon
- 2-3 cloves
- 2 sliced shallots
- 2 tbsp chopped mint leaves
- 1 tbsp ginger and garlic paste
- 1 can pigeon peas
- 1 cup quinoa
- 1+1/2 cup water
- Salt
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1-2 tbsp paprika
- 1-2 tbsp curry powder
Preparation
- Set the Instant Pot on Sauté mode and heat the oil.
- And the seeds & whole garam masala.
- Add the onions & ginger-garlic paste and sauté till they’re golden brown.
- Add the mint & pigeon peas.
- Add the quinoa and water.
- Add in the spices & season with salt.
- Close the lid and seal.
- Turn it to Manual mode and set the timer to 1 minute.
- Let the pressure release naturally once the timer goes off.
- Serve hot!
Good Karma Bites 