Smitten classic channa

 Creamy Tomato Chickpea Masala
A tomato-forward, lightly creamy take on makhani chole (butter chickpeas), inspired by chicken curry, chana masala, and dal makhani.

INGREDIENTS
• 3 tablespoons neutral oil, butter, or ghee (45 grams)
• 1 large yellow onion, minced
• 2 inch piece ginger, peeled and minced or grated
• 2 garlic cloves, minced or grated
• 1 teaspoons kosher salt (plus more to taste)
• 1 teaspoons ground cumin
• 1 teaspoons ground turmeric
• 0.5 teaspoons garam masala
• 1 teaspoons ground coriander
• 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp)
• 2 tablespoons tomato paste (35 grams)
• 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes)
• 1.3 cups water
• 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups)
• 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams)
• 1 handful roughly chopped fresh parsley or cilantro (optional)
• 1 rice, for serving

STEPS
1. Cook the onion: In a medium-large (3-quart) heavy pan with a lid, heat 3 tablespoons neutral oil, butter, or ghee (45 grams) over medium-high heat. Once hot, add 1 large yellow onion, minced and cook for 5 to 7 minutes, until the onion is browned at the edges.
2. Add aromatics and spices: Add 2 inch piece ginger, peeled and minced or grated and 2 garlic cloves, minced or grated and cook for 1 minute more. Add 1 teaspoons kosher salt (plus more to taste), 1 teaspoons ground cumin, 1 teaspoons ground turmeric, 0.5 teaspoons garam masala, 1 teaspoons ground coriander, and 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp) to taste, and cook for 2 minutes.
3. Cook the tomato paste: Add 2 tablespoons tomato paste (35 grams) and cook, stirring, until it is one shade darker, 1 to 2 minutes.
4. Add tomatoes and simmer: Add 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes), stirring up any stuck bits, and season with another 1½ teaspoons salt. Bring to a simmer, stirring. Cook the tomatoes until they begin to break down and look saucy, mashing them a bit with your spoon if needed — this takes 4 to 8 minutes (fresh tomatoes cook down faster).
5. Add water and simmer: Add 1.3 cups water, stir to combine, and reduce the heat to the lowest simmer. Cover and cook for 5 minutes.
6. Add chickpeas: Add 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups) and cook, covered, for another 10 minutes, until they have slightly softened. If the mixture looks dry or thick, add more water to loosen. Taste and adjust the seasoning if needed.
7. Finish with cream: Remove from the heat and stir in 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams) (start with 2 tablespoons, then gaze at the color and decide if you're in more of a red, orange, or pink mood — add the rest if so). Finish with 1 handful roughly chopped fresh parsley or cilantro (optional), if using, and serve with 1 rice, for serving.

NOTES
Toasted paneer or halloumi "croutons": Cut an 8-ounce package of paneer or halloumi into 1-inch pieces. In a large nonstick skillet, heat 1 tablespoon neutral oil over medium heat. Cook the cheese until golden underneath, then flip and lightly brown the second side. Add to the pot right before serving — the warmth will keep them soft.

Chickpea/cauliflower variation: If you'd like to add cauliflower, reduce the chickpeas to one 15.5-oz can and the water to 1 cup, then add 3 cups cauliflower chopped into ½-to-1-inch pieces (about 1 pound, from half a large head). Add the cauliflower along with the water and give it 10 minutes to begin softening before adding the chickpeas. The dish is done when the cauliflower reaches your desired tenderness.

Grilled salmon with zhoug sauce and israeli couscous with cucumber lemon and herbs

 

Israeli Couscous with Cucumber, Lemon & Herbs

Serves 4–6

Ingredients

• 1½ cups Israeli (pearl) couscous
• 2 tablespoons olive oil, divided
• 2¼ cups chicken or vegetable broth (or water)
• 1 large English cucumber, diced small
• 3 scallions, thinly sliced
• ¼ cup chopped parsley
• ¼ cup chopped dill
• 2 tablespoons chopped mint (optional, but excellent)
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt (plus more to taste)
• Freshly ground black pepper
• ¼ cup toasted pistachios or sliced almonds (optional)
• 2–3 oz crumbled feta (optional)

Instructions

1. Toast the couscous

• Heat 1 tablespoon olive oil in a saucepan over medium heat.
• Add the couscous and cook 3–5 minutes, stirring frequently, until some pearls become lightly golden and smell nutty.

2. Cook

• Add the broth and a pinch of salt.
• Bring to a boil, cover, reduce to a simmer, and cook about 10 minutes until tender.
• Drain any excess liquid if needed.
• Spread on a baking sheet or large plate to cool for 10–15 minutes.

3. Make the dressing
Whisk together:

• lemon zest
• lemon juice
• remaining 2 tablespoons olive oil
• ½ teaspoon kosher salt
• several grinds of black pepper

4. Assemble
Combine the cooled couscous with:

• cucumber
• scallions
• parsley
• dill
• mint (if using)

Pour over the dressing and toss well.

Fold in the nuts and feta just before serving if using.

Taste and adjust with:

• more lemon juice if it needs brightness
• a drizzle of olive oil if it seems dry
• additional salt as needed

Can serve with chickpea or avocado or halved cherry tomato mixed in. 

Yellow Squash Tiny Loaf recipes

These recipes make 1 standard loaf pan or 9 cavities in my 18 cavity tiny loaf pan. We're making these to use up the extreme amounts of yellow squash coming from our summer garden.

Chocolate Chip Yellow Squash Loaves

Ingredients

• 2 cups (250 g) grated yellow squash (don't peel it)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• ¾ cup mini chocolate chips (plus extra for topping)
• ¾ cup pecans or walnuts

Instructions

1. Heat oven to 350°F (175°C). Grease mini loaf pans.
2. Grate the squash and lightly squeeze it with a towel. It should still be moist, just not dripping.
3. Whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, whisk eggs, oil, sugars, and vanilla.
5. Stir wet into dry just until combined.
6. Fold in squash, chocolate chips, and nuts.
7. Divide among pans (about ⅔ full) and sprinkle extra chips on top.
8. Bake ~20 minutes
9. Cool 10 minutes before removing from pans.

Lemon Poppyseed Yellow Squash Loaves

Ingredients

• 2 cups (250g) grated yellow squash
• 2 cups (250g) flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• 2 Tbsp fresh lemon juice
• 2 eggs
• ½ cup neutral oil
• ¾ cup sugar
• 1 tsp vanilla
• 2 Tbsp poppyseeds

Lemon Glaze (optional)

• 1 cup powdered sugar
• 2–3 Tbsp fresh lemon juice
• Optional: a little extra zest

Instructions

1. Heat oven to 350°F.
2. Lightly squeeze excess moisture from squash.
3. Combine flour, baking powder, salt, and lemon zest.
4. Whisk eggs, sugar, oil, vanilla, and lemon juice.
5. Fold wet into dry, then stir in squash.
6. Fill mini loaf pans about ⅔ full.
7. Bake ~20 min.
8. Cool completely, then drizzle with the lemon glaze.

Double Chocolate Yellow Squash Bread

Ingredients

Dry

• 1½ cups (190 g) all-purpose flour
• ½ cup (45 g) cocoa
• 1-2 tsp instant espresso
• 1/4 tsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• 1 tsp espresso powder (optional but highly recommended)

Wet

• 2 eggs
• ½ cup neutral oil
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• 1 cup mini chocolate chips
• Optional: ½ cup toasted chopped pecans

Bake

350°F

• Standard loaf: 50–60 minutes
• Tiny loaves: about 20–24 minutes

Morning Glory Squash Bread

Ingredients

Dry

• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp kosher salt

Wet

• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• ½ cup golden raisins
• ¾ cup toasted chopped pecans or walnuts
• Zest of 1 orange

Aji amarillo peruvian chicken thighs

 

Original recipe:  https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe

adapted to use chicken thighs 

Peruvian-Style Grilled Chicken Thighs with Green Sauce

Chicken

Ingredients

• 8 bone-in, skin-on chicken thighs, about 3½ to 4 lb total
• 4 tsp Diamond Crystal kosher salt
  • or about 2½ tsp Morton kosher salt
• 2 Tbsp ground cumin
• 2 Tbsp paprika
• 1 tsp freshly ground black pepper
• 3 medium garlic cloves, minced or grated
• 2 Tbsp white vinegar
• 2 Tbsp neutral oil or olive oil

Green Sauce

Ingredients

• 3 jalapeños, roughly chopped
  • remove seeds/ribs for milder sauce
• 1 cup fresh cilantro leaves and tender stems
• 2 medium garlic cloves
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 Tbsp ají amarillo paste, optional but great
• 2 tsp fresh lime juice
• 1 tsp white vinegar
• 2 Tbsp olive oil
• Salt and pepper, to taste

Make the chicken

1. Mix the rub.
   In a bowl, combine the salt, cumin, paprika, black pepper, garlic, vinegar, and oil into a loose paste.
2. Season the thighs.
   Pat the thighs dry. Rub the seasoning paste all over the chicken, working some under the skin where you can. Use all of the rub.
3. Rest before grilling.
   Refrigerate for at least 1 hour, or up to overnight. For best skin, place the thighs on a rack set over a sheet pan and leave them uncovered in the fridge.
4. Make the sauce.
   Blend the jalapeños, cilantro, garlic, mayonnaise, sour cream, ají amarillo paste, lime juice, and vinegar until smooth. With the blender running, drizzle in the olive oil. Season with salt and pepper. Refrigerate until serving. The sauce may seem loose at first and will thicken as it sits.
5. Set up the grill.
   Prepare a two-zone grill: one side medium-high/direct heat, the other side indirect heat. Clean and oil the grates.
6. Cook indirect first.
   Place the thighs skin-side up on the indirect side. Cover and cook until the thickest part of the thighs reaches about 165–175°F, usually 25–35 minutes, depending on size and grill temperature.
7. Crisp the skin.
   Move the thighs to direct heat, skin-side down, and grill until the skin is browned, lightly charred, and crisp. This usually takes 3–6 minutes. Watch closely because the paprika and garlic can scorch.
8. Finish to ideal thigh texture.
   Thighs are safe at 165°F, but they are often better around 175–185°F, where they become more tender. Pull them when they are in that range and the skin looks good.
9. Rest and serve.
   Rest the chicken for 5–10 minutes. Serve with the green sauce on the side.

Suggested sides

A great plate would be: cilantro-lime rice, grilled corn, and avocado-tomato salad. Roasted sweet potato wedges or black beans would also fit really well.

Chermoula grilled salmon with green bean

 This was a great meal!

Used TJ's skin on BBQ cut salmon.

Charmoula recipe (can be doubled if more fish) 

 Blend in the tiny food processor:

• 1/2 cup packed cilantro leaves
• 1/2 cup packed flat-leaf parsley
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp sweet paprika
• 1/4 tsp cayenne (optional)
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• Fresh black pepper

Optional additions:

• ½ tsp turmeric for earthiness
• 1 tsp preserved lemon, finely minced (excellent if you can find it)
• ½ tsp ground ginger

I lightly seasoned the fish with salt.  Then put most of the chermoula on top and marinated for 30-60 min.  Right before I grilled I spread mayo on the skin side (which wasn't marinated).

I'd put the fish and green beans in at about the same time.  Grill at 450.  Flip the fish at 4 min.  Check at 8 min.  If need be, grill 1 more min on the other two sides. 

For the green beans:

Chop a bunch of green beans into 1-2" long pieces.  Toss in olive oil (not too much!  maybe 1/2 Tbsp) and salt and pepper.  Grill in grill basket at 450 for about 8 minutes (not longer!).  Meanwhile, inside, toast slivered almonds.  Toss all together when done.  Squeeze lemon on top.

 

Creamy Yellow Squash Soup (GPT) - Use up the summer squash

 

Creamy Yellow Squash Soup

Serves 4–6

Ingredients

• 2 Tbsp butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 pounds yellow squash, sliced (about 5–6 medium squash)
• 1 medium potato, peeled and diced (for body)
• 4 cups chicken or vegetable broth
• ½ tsp dried thyme
• Salt and pepper
• ½ cup heavy cream or half-and-half
• Optional: ¼ cup grated Parmesan
• Optional garnish: chives, croutons

Instructions

1. Cook onion in butter until soft (about 5–7 minutes).
2. Add garlic for 30 seconds.
3. Add squash, potato, broth, thyme, 1 tsp salt, and pepper.
4. Simmer 20 minutes until everything is very tender.
5. Blend until completely smooth with an immersion blender or countertop blender.
6. Stir in cream and Parmesan, if using.
7. Taste and adjust seasoning. If it's too thick, add more broth.

Serve with crusty bread or grilled cheese.

Variations

• Add a handful of fresh basil before blending.
• Stir in shredded cheddar instead of Parmesan.
• Finish with a squeeze of lemon for a brighter summer flavor.

Mixed dal with rajma and methi

INGREDIENTS
• 1 or 2 cans red kidney beans (15 oz each), drained and rinsed

• 0.5 cups whole masoor dal (brown/green lentils)
• 0.5 cups toor dal (split pigeon peas)
• 2 cups fresh or frozen methi (fenugreek) leaves

* a few handfuls baby spinach (or more).  Roughly chopped. 

• 1.5-2 large onions, finely chopped
• 6 garlic cloves, minced
• 1 tablespoons fresh ginger, grated
• 2 large tomatoes, chopped
• 1-2 green chilies, finely chopped
• 2 tablespoons ghee or neutral oil
• 1 teaspoons cumin seeds
• 1 teaspoons turmeric powder
• 1 teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoons cumin powder
• 1 teaspoons garam masala
• 1 teaspoons salt, plus more to taste
• 3 cups water (for cooking the dal)
• 1 tablespoons lemon juice
• 0.3 cups fresh cilantro, chopped (for garnish)

STEPS
1. Cook the dals: Combine 0.5 cups whole masoor dal (brown/green lentils) and 0.5 cups toor dal (split pigeon peas) in a pot with 3 cups water (for cooking the dal), enough to cover by 2 inches. Add half the 1 teaspoons turmeric powder and a small pinch of 1 teaspoons salt, plus more to taste. Simmer for 20 minutes until the toor dal is completely soft and the masoor is tender. The toor dal should break down and become mushy — this is what gives the dish its thick, rich body.
 

2. Build the masala base: Heat 4 tablespoons ghee or neutral oil in a large heavy-bottomed pot over medium heat. Add 1 teaspoons cumin seeds and let them splutter for 30 seconds. Add 2 large onions, finely chopped and fry, stirring often, for 12–15 minutes until deep golden brown. Don't rush this step — the color and sweetness of the onions is foundational to the dish.
 

3. Add aromatics and spices: Add 6 garlic cloves, minced, 1 tablespoons fresh ginger, grated, and 2 green chilies, finely chopped to the onions. Fry for 2 minutes until fragrant. Add 2 large tomatoes, chopped and cook for 5–7 minutes, stirring, until the tomatoes break down and the oil starts to separate at the edges. Now add 1 teaspoons turmeric powder, 1 teaspoons red chili powder, 2 teaspoons coriander powder, and 1 teaspoons cumin powder. Stir well and cook for another 2 minutes.
 

4. Add methi leaves: Add 2 cups fresh or frozen methi (fenugreek) leaves to the masala. If using fresh methi, the leaves will wilt down dramatically — stir and cook for 4–5 minutes until wilted and fragrant. If using dried kasoori methi, use 3 tbsp instead and crush between your palms before adding. Cook for 2 minutes. The methi gives the dish its characteristic deep olive-green color and slightly bitter, earthy depth.
 

5. Combine everything: Gently stir in the drained 2 cans red kidney beans (15 oz each), drained and rinsed, liquid from one can reserved along with about ¾ cup of the reserved can liquid. Add the cooked dal mixture too, stirring to combine everything. The dal should partially melt into the gravy while the kidney beans stay mostly whole. Add 1 teaspoons salt, plus more to taste sparingly — canned beans are already salted — and adjust later.
 

6. Simmer gently: Bring to a gentle simmer over low heat. Cook uncovered for 10–15 minutes, stirring occasionally, until the gravy thickens and the flavors meld. Canned beans are more delicate than dried, so stir gently and don't overcook or they'll turn mushy. If the gravy looks too thick, loosen with a splash of water.
 

7. Finish and serve: Stir in 1 teaspoons garam masala and 1 tablespoons lemon juice. Taste and add more salt if needed. Garnish with 0.3 cups fresh cilantro, chopped (for garnish). Serve hot with roti, naan, or steamed basmati rice. Like most dal dishes, this tastes even better the next day once the flavors have deepened overnight.

NOTES
**A few tips for getting closer to the original:**

The long, slow caramelization of the onions (step 2) is non-negotiable — it's what gives the gravy that deep brownish hue you see in the photo. Don't shortcut it.

Bohra cooking often uses a spice blend called "dabba no masalo" — a dry-roasted mix of coriander and cumin. If you want to get closer to that flavor, dry-roast whole coriander and cumin seeds and grind them fresh instead of using pre-ground powder.

If you can find fresh drumstick pods (available frozen at Indian grocery stores), adding 6–8 pieces in step 5 would be very much in the Bohra style.

Canned beans are pre-salted, so go light on salt early and adjust at the very end rather than trusting the listed amount.