Crunchy Carrot Citrus Salad

Here's a refreshing salad with carrots and lemon juice

You'll need 5-6 carrots, peeled and grated. I like the match-stick size grate.

Lemon Juice: 2-3 lemons

Pepper

Salt

Ginger: 2" piece peeled, slivered fine

Green Chillis: devein and deseed any kind if you want to make it milder. if you can handle the heat go ahead and use as it. Mince fine.

Cumin seeds: 1 tbspns roasted.  Add about a 1/2 tspoon oil to a pan and when hot, add the cumin seeds and they will turn golden brown.

Combine all the ingredients except salt. Add salt just before serving.

Makes a great filling for pitas and tacos as well.

For further flavor you can crush 8-10 mint leaves and add to the salad.

garlicky greens

This is a real easy go to recipe you can use with any leaft green you have on hand. All you need is:

Garlic Cloves: 6-7. Slivered not minced.  You can increase the aty if you like it to be more garlicky.

Curshed red chilli flakes: 1-2 Tbspns. Again you can use more or less depeding on your taste

Salt: preferably any coarse kind

Olive Oil: 1 tbspn

Heat oil in a flat wide pan. Add garlic and crushed red pepper and saute until garlic changes color. Add in finely chopped greens and salt and saute until cooked.

The only adjustment required to the recipe is the cooking time which depends on the kind of green leaf you have. Spinach ( if frozen, thaw and squeeze dry), fresh baby spinach, take only about 5-8 mins to wilt while the heady greens like kale, mustard, methi,collard, daikon greens ( muli patta), chard etc will need longer cooking time.

I like adding toasted seasame seeds to finish off the dish. Just take 2-3 tbspns of white seasame seeds and dry roast until  fragrant and golden in a pan. You can use crushed peanuts as well.

 To make this a more substancial side dish, you can saute sliced onions, leeks before adding the greens.

Olive and Pepper Tapenade

Tapenade to me is a great spread for crostini's, brushetta as well as paninis. It is typically made with olives. However, given my love for peppers and my husband's limited preferance for olives, i have included a few additional ingredients. 

• 1 cup pitted black olives, drained
• 1 cup pitted green olives, drained

• 1/2 cup chopped jarred red peppers. You can make your own with any color peppers by cutting them in half, removing the membranes and seeds, broiling on high until skin is charred. About 4-5 mins. Take out transfer to a ziplock bag. Seal. After abotu half hour open the bag and the skin will peel off with ease.
• 1/2 cup chopped fresh parsley, cilantro, basil or chives. Works with any of the herbs or a combination of any of these. 
• 1/4 cup olive oil
• 2-4 tsp red pepper flakes. really depends on your heat tolerance
• 4-6 clove garlic, minced
• 1 tbsp balsamic vinegar
• 2 tbsp chopped sun dried tomatoes. You can flip this recipe by substituting the olives with sun dried tomatoes.

Combine all except olive oil in a food processor and spin. When combined in medium size chunks drizzle in olive oil. Final product should not be a paste but more like crushed peppers flakes or bread crumbs.

Hot and Sour Soup

A "hot" soup to keep the chills away.

Here's what you need:
Napa cabbage: one small. No biggie if you dont have it. You ccan skip all together or use regular cabbage. Regular cabbage will need to be cooked with the remaining veggies while the napa can be stirred in for the last couple of minutes when the soup is simmering.
Red onion 1 large (minced)
Red tomato :cut into pieces. do not drain the liquid.
carrot ,green pepper ,red pepper : julienned or cut into match sticks
mushroom sliced fine
egg two: crack and whisk until golden yellow
Tofu: extra firm kind, drained patted dry and cut into small cubes

spices: cooking oil, soy sauce 2 tbspns, cooking vinegar 2 tsp, black pepper powder- 2 tbsp, Crushed red pepper: 2 tbspns, garlic: 3-4 coves minces, salt, scallion greens

Heat a tbspn of oil on a deep pan.  When the oil becomes hot (you'll know its hot when it glistens) add minced onion and garlic , fry it for 1 or 2 minutes. Add  pepper and chilli flakes. fry for another 3-4 mins. Add the veggies except mushrooms, tofu and cabbage. Stir fry 4-5minutes. Add tomatoes, soy sauce. Cook for 2 mins. You don't need the tomatoes to get mushy. Just softened. Add 5-6 cups water and bring the whole mixture to a boil.
When the soup is boiling  add the egg mixture and stir vigorously. It'll form fine threads as it cooks. Now add the Napa cabbage,mushrooms and tofu. Give it a couple of good stirs. Now add the vinegar and bring back to a boil.

It's all done and ready to serve.

You can add in cooked noodles to make it a meal.

quick, easy cheesy quesadillas

Made this today for the handymen working on my kitchen cabinets. Hope they get it done faster!

4 large tortillas. You can use rotis as well.
Spicy chutney: any kind will work.. red chilli, green chilli, my green chilli pesto, in a pinch even store bought spicy sauce
onions: one large red cut into thin rings
shredded cheese: monterey jack or pepper jack

Apply the sauce or chutney to one side of two tortillas. Lay them side by side. I love using a silicone brush to apply the sauce or chutney. Spreads it evenly.

Now layer the onions and then shreddedcheese. Top with other sauced tortilla.

Heat a grill pan or flat griddle. Lightly oil. When moderately hot, place filled tortilla. Cook for 5 mins or so. Flip.Should have beautiful golden color. Wait another 5 mins until other side is cooked.

Remove from heat, cut into wedges.

You can eat it as is or serve with cilantro-jalapeno ranch dressing, salsa, pico-de-gallo, sour cream or guacamole.

Loaded Omlette

My husband and i have egg white omlettes for breakfast most week days. I change up what goes in them so it keeps it fresh.

I use 3 eggs per person. Add salt , 1 tbsp skim milk and whisk. You need to set it aside for the bubbles to settle.

Fillings: i saute these combinations during the weekend and keep them in little ziplock containers so it is convenient to use in the mornings. Take out the one you are going to use when you start your morning coffee so it's at room temp when you add it to the egg mixture.

Here's a base to which you can add any vegetables:

4 medium red onions: minced small
5-6 serrano, thai or indian green chillis, chopped fine
cilantro: one bundle leaves ones: washed, rinsed, minced
4-5 garlic cloves peeled and minced
Spices: salt, red chilli powder or crushed red chilli, turmeric( optional)
oil: 2 tbspns

Heat pan, add oil. When oil glistens add everythign but spices. sautee until onions are caramalized and golden.Add in spices. Sautee for a few minutes. cool. transfer to a bowl to store.

veggie toppings: can be used raw or sauteed with the above onion mix:

spinach and grated cheese: prefer fresh. chopped fine
spinach+ mushrooms: chopped fine
Zucchini and Yellow Squash: julienned or diced into small cubes
peppers: diff colors cut into thin strips
fennel and chives
leeks and scallions

use any combination of veggie toppings and 2 tbspn on onion mix. Add to egg mix. Add salt to taste. Stir.

Pam spray a 8 or 10 inch non stick pan. pour in egg mixture. do not stir until set. Then lift on one side and let egg mixture run into the base. Cook until firm and flip.

Remove and serve with whole wheat toasted toast.

You can also roll inside a tortilla with shredded cheese and ketchup inside the omlette.

homemade buttermilk ranch

• 1 cup buttermilk : use the low fat store one. If you are planning on diluting thick white yogurt, use the sour cream ton dilute and not water. Use 1/2 cup sour cream to 2 cups thick yogurt. Blend. It needs to be the consistency where it'll coat a spoon.  
• 1/2 cup mayonnaise
• 1/2 cup sour cream: if you used 1/4 cup to dilute. Now add the remaining 1/4 cup.
• 1 teaspoon lemon juice
• 1/8 teaspoon paprika or red chilli powder.
• 1/4 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 Tbsp chopped fresh parsley
• 1 teaspoon chopped fresh chives
• 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

 In a bowl, stir together the buttermilk and mayonnaise until fully mixed. Do not use the blender. It make the dressing too runny. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge

Use as a dip for steamed veggies, salad dressing. My son loves it on his pizza

Jalapeno Cilantro Ranch

This has to be the easiest recipe that elevates the simple ranch up 100 knotches... absolutely love it with tacos

ranch dressing: you can use the mix from a packet and make to direction or use the fat free lite ranch from a bottle

1 bunch of cilnatro: washed, rinsed, rough chopped with stems

4-5 firm green jalapenos

grind all the above together until smooth. taste and add more jalapenos depending on spice level preferred

Easy Thai Dressing

Love how versatile this recipe it: you can use it as a dressing for salads or a sauce for a curry

Almond or peanut butter: 1 cup. To make your own roast 2 cups of shelled, husked peanuts or almonds for a few minutes just to get some crunch and light color. cool completely. Add to food processor along with tbspn of honey ( skip if diabetic), salt and couple of tbspns of oil. You will need to whisk down often as it will be really thick to begin with but as you run the processor it should start to get smoother and shinier. This can be stored in an air tight container in the refrigerator for a month. Can be used on bread as a spread.

Thai red chilli sauce such as sriracha or other red chilli pastes. sambal oelek is a good one. If you have access to none good ol tabasco will work. You can always soak some dried red chillies in water overnight and grind it using some of the soaking water. Start with 1 tbsp and you can add in more as you taste the sauce

Soy Sauce: 2-3 tbspn

Sugar: 1/4 tsp. You can use stevia or sugar substitute as well

Combine the above. Consistency should be like that of thick tomato ketchup.

To make a salad:  slice carrots, cucumber, fennel, leeks, onions, radish. I like it when they all look like matchsticks. You can also add in bean sprouts, broccoli stems sliced.

Add in couple of tbsps of the dressing. Mix thoroughly.Serve immediately. It will turn soggy if you mix in the dressing too early.
Top with crushed peanuts or almonds ( depending on which one was used to make the sauce) and chopped cilantro leaves.

You can use the same dressing in an easy stir fry.

Chop the following vegetables into approximately the same size:
Bell Peppers: red, green, yellow... any color you can find and like
Onions: red, yellow and scallions. Keep aside green portion finely diced for topping.
Broccoli: steam it until just tender or drop in salted boiling water for 2-3 mins and remove. Pat dry.
Tofu: extra firm. I like to drain it from the liquid, wrap it in multiple layers of paper towels, place in a colander with heavy weight on top, Do this overnight and the tofu is nice and firm with minimum moisture.

Heat oil in a wok or deep pan until smoking. Add diced garlic(5-6 cloves, peeled, dieced), green chillis ( serrano or thai chillis, 3-4 minced. Remove seeds if you like or use milder chilis), minced ginger ( 1" piece).

Stir constantly for 3-4 mins. Add in tofu and stir gently until it gets color. 4-5 mins.Add in veggies and cook additional 3-4 mins. Pour in 4-5 tbspn of thai dressing. Cook 3-4 mins. Transfer to serving bowl. Top with crushed peanuts, bean sprouts and cilantro,

You can stir in light coconut milk after you add the sauce and simmer for 10 mins for a variation.

Serve both with rice or broad rice noodles.

Spicy Bean and vegetable Patties

I love burgers. I do buy the morningstar farms one as well. But usually i like making mine. That way i get to control what goes in and the texture.

I usually make enough that i can freeze some for later.

Here what you need:

Can of drained rinsed black beans or garbanzo beans. You can combine the two as well.
Potatoes: 2 big ones. Boiled peeled, cubed. you can use frozen diced ones as well. If diabetic or watching cards omit completely.
Carrots : peeled grated 1
Onion: red, peeled, grated 1. You can caramalize it and add as well.
Bell peppers: seeded, diced small: 1 You can sautee finely if you dont like it raw
Corn: 1 kernels only. boiled. You can use the frozen. Just thaw and use 1 cup
Garlic: 3-4 cloves peeled chopped fine
Cilantro: 1/2 bunch chopped leaves only
Tomato Ketchup: 2-3 tbsp (
Spices: crushed red pepper flakes 2-3 tbsp, salt to taste

the salt free seasoning blends like McCormicks or Mrs Dash can be used as well. Use whichever ones you like best. I like the garlic n herb one a lot.

Start by addding the drained beans to a big bowl. Mash lightly. You will have a few whole which is fine.
Now add in all the other listed ingredients inclusive of spices except the boiled potatoes, Mix lightly by hand. If the mixture is too grainy and does not hold together if you try and form a patty, mush the boiled cubed potatoes and add in. Mix  again. The consistency in which you add in the boiled potato should help bind the patty.

Roll in bread crumbs or panko crumbs and pan fry.

For a chinese flavor add in the following:

2 tbsp light soy sauce
replace tomato sauce with schezuan or sriracha or any preferred red chilli sauce
add 2-3 scallions finely diced

To freeze, form patties, roll in crumbs and individually wrap and store in air tight container or zip lock bags.

Pesto-Hashbrown Sandwich

I made this for Siddhanth today and he gave it a thumbs up.

Pesto: you can use the green-chilli pesto recipe i have shared earlier. If not, here's a simple one to make:
Herbs: you can use cilantro, basil or parsley.Wash, rinse and chop off about 2" from the end and discard. These are basically the stalks.

Crushed red chilli flakes: one tablespoon. adjust to your liking.
Salt to taste
Olive Oil: about 1/4 cup
Pine nuts or walnuts: about 1/4 cup. toast these up on a dry skillet to get them crisp. I buy the crushed walnuts from the bulk counter. cheaper and work well in this recipe.

Put all ingredients in a food processor except oil. Spin a couple of times and then drizzle in the oil while spinning. You are done and the pesto is ready.

Hash Brown: you can pick one from the freezer at your grocer. They have lots of variety these days. Cook to direction. If you want to make your own. Here's a simple recipe:

4-5 large potatoes: peeled and grated.
One large onion: peeled and grated
2-3 garlic cloves: peeled and grated
Combine all of the above. Add Salt and Pepper and two whole whisked eggs.

Form patties and pan fry until golden.

You can even use left over fries, tater tots etc, Just warn them in the microwave and crumble in a bowl.

Bread: Any bread will do. My personlay preferance is for heartier ones than the white as it gets mushy.

Cheese: use two slices per sandwich. I like the spicier kinds but you can use any good melting cheese.

Apply  pesto to on both sides of bread. place one cheese slice on each slice. place hash-brown/potato mix on one slice and top with the other. Press down.

Heat a flat pan or skillet. Add butter and place the s/w. Cook until brown. Flip and cook until brown on the other side as well.

Serve hot.

To make it a meal, serve with tomato soup and salad.

Cookie Sandwich

This is my go-to super simple favorite dessert. Lends itself to lots of dressing up.

Here's what you need:

Marie Biscuit/any sweet cracker/ ginger snap cookies, You can use biscotti as well. Any non filled cookie will work.

Candy bars: any kind absolutely... twix, kit-kat, almond joy, reeses, hersheys kisses.... really just about any

Ice cream: again any you like. No sorbet.

lay out the biscuits/crackers in pairs. Crumble up your fav candy. transfer to a microwaveable bowl and heat in 10 sec increments stirring each time.

Spread in a thick layer on the cracker and cover with the second biscuit/cracker

This is ready to serve as is!

If you want to add to it, the possibilities are several.

Let the filled cookie sit for 10 mins and bind. Then you can dip it in some thick choc sauce and refrigerate until the choc sets, roll in sweetened coconut flakes, nuts etc. Serve with ice cream.

Indian Chilli

Here a simple, easy recipe and you don’t really need to go to the Indian grocery store. It’s regular stuff you can buy anywhere:

If you want to go the convenient way, use one can each of garbanzo and black bean. I drain it and rinse it out.

If you want to put in a lot of effort, then you can get the bag of dried mixed lentils or any dry lentil /bean you like. The Indian grovery stores have tons of variety. If using dried, soak in water overnight. Add about 2-3 inches more than the beans. It’ll soak it all up.

To cook the soaked lentils, rinse and discard the water they soaked in. transfer to a deep dish pot add, soaked beans, 3-4 garlic cloves peeled whole, a bay leaf, salt and enough water to cover the beans and cook on low-medium. Depending on the beans should take maybe a 45 mins to an hour. If you can smush it between your fingers it is cooked.

If you have a pressure cooker, add all of the above and pressure cook for about 2-3 whistles. Shouls take about 20 mins.

You can even do this in the slow cooker. In which case make the gravy indicated below in the slow cooker, then add the dried beans ( everything indicated above) and cook on low for 3-4 hours.

The gravy:

One big red or yellow onion, diced small

Garlic cloves-2-3 peeled minced

Fresh Ginger: about ¼ inch. Optional if you don’t have it

Cilantro: a whole bunch washed, rinsed, chopped. You can use the stems as well.

Tomatoes: 5-6 medium ripe ones dices. The roma tomato will work. You can also use the no-salt canned diced ones. You’ll need about 2 cans.

Serrano Green Chili l: 3-4. Slit lengthwise. I don’t de-seed them as I like the heat.

Spices: salt, coriander powder, cumin powder, red chili powder. You can use the crushed red chilli flakes if you don’t have the powder. I add turmeric as it gives it the nice color.

To Cook the gravy:

Add about 1-2 tbsp of oil to a deep pot. Use canola or olive or whatever you use. Heat to medium. Add onion, garlic, ginger, green chilies. . If you are using canned beans, add a bay leaf to the oil at this time. Cook until caramelized or onions are golden brown.  Add diced tomatoes and simmer covered until tomatoes break down and the whole thing looks like a paste or thick gravy.

Remove bay leaf from beans. Add with the garlic to the gravy with some of the water the beans were boiled in.

Let the bean and gravy mix simmer for 15-20 mins.

Top with diced onions, chopped cilantro, sour cream or yogurt.

Serve with rice, tandoori rotis or crusty bread.

Frozen Dipped Bananas

Figured i should be true to the "sugar" referred to in the title and share a sweet recipe. I am big on offering options, substitutions and work arounds as that is how i cook. So feel free to do your own thing and customize:

Here's how to make it:

You will need Banana's: ripe but firm. So yellow with no specks works best. You can account for one banana per person. Peel the banana. While holding it in the palm of your hand, insert ice-scream stick or wooden skewer almost upto half the length. Be gentle or you will break the banana or mush it. oops! you just broke it. Well you can still use it. Just won't look as nice. But tastes the same.

Place on wax paper/ silpat mat/ non-stick foil. Freeze until firm. This part can be done in advance and i do it anytime i have banana's that i need to use up. Make sure you store it in an air tight container as individually wrapped dipped-frozen bananas or they will stick together and be a mess

You can do this with most hearty fruits that will hold up to freezing: apples, pears, pineapples

Dipping Sauces: You have plenty of choice here:

Jello pudding: i use the fat free, sugar free kind and prefer chocolate or caramel. You can use any flavor you like and the real deal instead of the ff and sf i use.
You can also use fudge topping from a bottle, chocolate sauce or make your own caramel/choc sauce.

For making your own chocolate sauce, you can use your favorite choc candy  or choc chips. Recommend using just choc ones and not ones with nuts/drie fruits etc in it. Melt it in 10 sec increments in the microwave with rigorous stirring at each interval. This is essential to get the choc to melt evenly and not clump or "bloom" as the chefs call it. Depednign on the amount of choc, it make take 45 sec to a minute and a half. You will know when it is the smooth velvetty texture.

Toppings: sweetened dried coconut flakes, any chopped nuts, chopped dried fruit, chopped up candy etc. You can use candy canes during this time of the yr. Any topping you can crumb up and roll on the banana basically.

Assembly:
When you are ready to eat or serve one, unwrap individual banana, dip in warm sauce of choice and roll in preferred topping. You can at this point freeze it again for a few mins so there are no drips or serve with lots of paper towel for the fun way to eat.

For an adult treat, dip in alcohol of choice after dipping in the sauce. I like coffee liqueurs such as Kahlua or Tia Maria.

Bhindi Masala/Spiced Crispy Okra

This was what we had for dinner last night. I serve it with whole wheat tandoori rotis. Given that most indian cooks are very familiar with this recipe what do i have to share that's new for them? Well my version of the bhindi masala is sans the usual copious amounts of oil and the long standing time stirring it to perfection ....it's baked in the oven.

Bhindi Masala Recipe:
You will need an oven safe dish with depth.  Pre-heat oven to 400F. and you will use the middle rack for this recipe.

Bhindi or Okra: about a pound. washed, patted dry, the knob chopped and the body sliced ( lengthwise) into halves or quarters depending on the size of the individual okra.

Spices for the bhindi: coarsely crushed and  not powdered forms of these spices. Trust me it makes a huge flavor difference. I prefer to make these fresh in small quantities. But you can make it ahead as well. No need to toast them which is usually recommended to bring out the flavor. The oven heat tends to turn the  toasted spices bitter. The benefit of the slow baking is that it enhances the spices so you actually have to use lesser.

Coriander seeds: 1tablespoon
Dried Red Chilli: 5-6.
Fennel Seeds or Saunf: 1 teaspoon
Cumin: 1 teaspoon
coarse salt: a teaspoon and a half
turmeric: 1/2 teaspoon (optional if you dont have it). It helps with color and cooking time.
hing/asafoetida: pinch. (optional if you dont have it)
Crush all these together.

Red Onion: one large cut into thin slices.

Garlic: 3-4 cloves diced.

Spray oven safe dish with Pam for baking. Do not use the regular Pam as it will burn with the long cooking time in the oven. You can use a tablespoon of canola/vegetable oil and spread it on the dish.

Spread the onions and garlic on the base. Sprinkle with salt and toss to combine.

Add chopped okra and sprinkle in the spice mixture. Use the best mixing tools ever.. clean hands.

Spray Pam a few more times or a tablespoon of oil.

It will cook for about an hour and 15 mins. You need to stir it once half way through. At this time, it is completely cooked and ready. You can leave it in longer depending on how crisp you like your okra.

A quick tip: if the okra is cooked through and want a quick crisp, move to the top rack and broil on medium for 2-3 mins, stirring in between.

If you like your onions to get a deep brown color and caramelization, you can cook them on the stovetop and incorporate into the oven-cooked okra about 10 mins before taking okra out of the oven.

It might take a few tries to perfect the spice level, the oven temp and cooking time. But it is defintiely worth perfecting it.

Garlic and Herb Roasted Brussel Sprouts with Potatoes

Ahead of the big feast next week, thought i would share my amped up version of brussel sprouts. It was instrumental in my husband moving brussel sprouts to the "edible" list.

here's what you need:

a pound of brussel sprouts. try and get ones with leaves closed , base intact and what i call "healthy green".. not the dark woody green or the pale yello green. ( as i get better at this i will add pic's). Dice then in halves with base intact. If they are much bigger, slice into quarters.

fingerling potatoes: 4-5. cubed with skin on. If these are not available, you can use yukon gold or any other yellow light skinned roasting potato. In a pinch i have also used the frozen potatoes o'brien. If using the frozen kind, do not thaw. Add to skillet frozen. Just any kind that will hold it's shape and not turn to mush.
shallots: 2-3 medium sized ones. sliced lengthwise, If not availble use a small red onion.

garlic: 4-5, peeled and diced fine

parsley, cilantro, chives : you can use 2 tablespoons of each chopped fine or any combination of it. Just increase the qty to double if you omit one.

Olive or canola oil: 2 tablespoon., divided into two

crushed red pepper flakes: 2 tablespoons, divided into two

Salt: to taste. i like the new low sodium ones.

Heat  1 tablespoon oil to medium in a wide skillet. Add shallots and saute until translucent. Takes about 2-3 mins. Add garlic and sautee for another 2 mins. Add herb mix and stir together for 2 mins. Add salt and red pepper flakes. Combine. Remove and set aside.

In the same skillet add the remaining oil and heat. add brussel sprouts and potatoes, salt and the remaining crushed red pepper flakes. Sautee on low or medium-low until brussel sprouts and potatoes are browned and tender when pressed with the spatula. May take 15 mins depending on the heat, type of produce and amount of oil,

Add back the garlic herb mixture and stir everything together.

You can throw in a tablespoon or two of butter for that little extra something.

Chilli and Cilantro Pesto

I absolutely love pesto. This is my version of a indianized-spicier one that makes a great base for paninis.

What you need:

Chilli's or peppers: you can use any kind. The braver folks can try Habanero,Savina, Scotch Bonnet, Jalapeno, Serrano, Thai. For a milder heat try Hatch, Poblana, Banana or even good old bell peppers.
For the super spicy ones try about 4-5 and for the milder you can use 8-10. Wash, wipe dry. For the larger ones slice into strips. Retain seeds depending on heat level preferance.

Cilantro: two bunches. Depending on how much heat you prefer you can add or reduce the qty. It'll take a few attempts to get the right combination. You'll need to rinse it clean under running tap water to get rid of any grit. Rough chop. You can use the stems as well. They had texture to the pesto.

Garlic: one to two whole pods, about 20 cloves. peeled. Looks like a lot but the garlic enhances the overall flavor. Again, basedon your preferance you can add more or less.

Pine nuts or walnuts: 1/4 cup. The nuts are optional as well. I have made this with and without and like it both ways. The one without the nuts keeps longer.

Oil: 3-4 Tbsps. You can use canola or vegetable oil. If using olive oil, pay extra attention to the heat level as it will scorch easily.

Sugar: one Tablespoon. You can use sugar substitute as well.

Salt: one Tablespoon. Kosher works best
Tamarind: 1/2 tsp : you can use the concentrate paste or a 1/2" piece if you're using the dry one in the pod( optional)

Add oil to a clean dry pan and heat. An anodized or steel pan is recommended. Watch heat level carefully especially if using non-stick pan.
Add garlic and chillis. cook on low flame until charred. Takes about 15-20 mins Add cilantro and nuts. Cook until Cilantro turns dark green. 5 minutes.  Add sugar, salt and tamarind, if using. Stir and cook for additional 2-3 minutes.
Remove from fire. Cool.
Grind in a food processer. Do not puree.
Keeps for 2-3 weeks in a sealed, air-tight container in the refrigerator.

Cooking Environment: given the level of heat generated by the chillis, recommend keeping windows open in the kitchen. Try and make it when no one else is home and you can air the kitchen for a few hours.

After all the caution and effort recommended, the end product is absolutely worth it!

Goes great on sandwiches, wraps and even eggs.