Air Fried Potato Chops
Nepalese Momos
Prep Time: 40 min
Cook Time: 10 min
Total Time: 50 min
Making Nepalese dumplings is a fun project! I watched an episode of “Nadiya’s Asian Odyssey” on my flight to San Francisco where she travels to Nepal and makes dumplings for children at a school for a snack! Inspired, I decided to try them myself. The filling in the show was sweet with apple and cinnamon. I decided to go the savory route with a veal filling! My daughter absolutely loved them. The flower shape was what reeled her in and then the dumplings with the tasty sweet peanut sauce dip hit a home run on her taste buds!
Crispy Cod & Onion Fritters
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Growing up in India, we always had onion fritters or ‘bhajiyas’ on a gloomy rainy day. I remember gobbling down crispy hot fritters with a mug of hot chocolate as a kid and it brings back warm memories! This weekend was similar weather in NYC. Was really cold (in the 30’s F), windy and continuous light rain, so I decided to make a variation of the fritters with cod and onion!
Roasted Sesame Brittle
(12 Servings)
Total time: 1 hour 5 minutes
Sesame brittles are made in India during festivals as a dessert. They can be made in the form of balls known as ‘laddus’ or pressed flat like brittles called ‘chikki’. Usually a great dessert to make as a family together. The sweet once set can be stored in the refrigerator for up to 2 months!
Tuna Belly Ceviche
(3 Servings)
Prep time: 20 minutes
Cook time: –
Total time: 20 minutes
Growing up in India there is no concept of eating raw seafood or raw anything. For example a steak isn’t considered palatable unless well done! So really the first time I tried good sushi was when I visited America for the first time at the age of 15. And ceviche again when I moved to Atlanta in 2011! It took a couple of tries to get accustomed to it but now I usually cannot go a week without a meal of sushi or sashimi. I picked up some really good sushi beads tuna belly from the local Citarella on the Upper West Side and some fresh tulsi basil and bluish purple edible flowers from the farmers market on Sunday and decided to make a light and fresh ceviche! Perfect for the summer weather!