Sai Bhaji

As mentioned on our About Us page, we sisters are half Sindhi. Growing up, we got to experience the wonderful traditional Sindhi cooking of our grandmother, and the less traditional, but equally delicious, Sindhi cooking of our father. One of the most common dishes that our grandmother made was Sai Bhaji, a spinach-based one-pot meal. Like many Indian and Pakistani style dishes the vegetables and dal are cooked down until they form a thick flavorful gravy.

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Mediterranean Eggplant Skillet Pie

I’m always on the lookout for something new to do with potatoes.  When word of this crunchy hash brown pie crust reached my ears, the idea buzzed around my head like too many cups of coffee for weeks. You see, we take our potatoes very seriously around here. Such a perfectly potato-y crust surely deserves only the finest filling. And I wanted something that would take the humble hash brown concept and jazz it up–move it out of breakfast-at-the-diner territory and give it a sense of belonging on your dinner plate. When our farm share delivered eggplant and tomatoes to our pantry last week, the final inspiration came. This hash brown crust was going to Morocco.

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Kati Rolls: Burrito Goes to India

Once upon a time, I worked for a certain now-defunct investment bank. And for some reason, they assigned this lowly intern to one of those glass offices with a floor-to-ceiling window overlooking Times Square. The senior vice presidents crammed into their cubicles on my floor were not too happy about this.  I was not so happy about this either, primarily because my glass office was about 15 degrees cooler than the rest of the over-airconditioned floor.  I shivered in my suit jacket on “casual” Fridays in July in New York.

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Potato Chickpea Patties with Cilantro Mint Chutney

When I was a kid, probably about 9 years old, I wanted to start a garden. I begged my mom to help me make one in our yard, and tried to convince her that I would take care of it (plant, weed, water, you know, the usual). I doubt she actually thought I would do all of those things at such a tender age, but I guess I convinced her that I wanted one badly enough.  I think my interest lasted long enough to watch as she dug up the earth and plant some flowers. I’ll be honest, I don’t actually remember participating in the actual gardening at all (but who knows, maybe I just have a fuzzy memory).

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Zucchini and Beet Potato Latkes

Crispy, crunchy vegetable pancakes are summertime fried into pure comfort food. The fresh sweetness of the shredded vegetables is complemented by the electric zing of a creamy lemon-garlic sauce. Together, the latkes and white bean sauce make a complete and satisfying light meal or snack.

This recipe has been several years in the making. The first batch of vegan latkes I attempted were an unmitigated disaster. Weighed down by too much matzoh meal, they were too chewy, not very crispy, and a most unappealing shade of grey to boot. After slaving away on the recipe, shredding the potatoes by hand on a grater–these were my pre-food-processor days–it was a major disappointment.  I swore I would never attempt another latke again, and we resigned ourselves to clearly inferior packaged latke mixes around Hannukah.

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