Roasted Garlic Butter Pasta

2 whole heads garlic

1 tbsp olive oil

1 lb pasta

1/2 cup softened butter

1 tbsp butter

1/2 cup breadcrumbs

1/2 cup grated Parmesan plus more for serving

1 tbsp fresh parsley chopped

Salt and pepper

Preheat oven to 400F. Slice tops off garlic heads, drizzle with olive oil and wrap in foil. Roast 30-40 minutes until soft and golden. Squeeze cloves out once cooled.

Cook pasta al dente.

Mash roasted garlic with softened butter, parsley, Parmesan, salt and pepper until smooth.

Melt 1 tbsp butter in a skillet and toast breadcrumbs 2-3 minutes until golden and crispy.

Toss pasta with garlic butter in the pot adding a splash of pasta water if needed.

Top with toasted breadcrumbs and extra Parmesan!

Ridge Gourd Kootu

For Cooking Dal

Chana dal – 1 cup (soaked 4–5 hours)

Onion – 1, sliced

Tomato – 1, finely chopped

Garlic – 6 cloves, chopped

Green chillies – 5–6, slit

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1½ litres

Salt to taste

For the Kootu

Coconut oil – 3 tbsp

Urad dal – 1 tsp

Dry red chillies – 3, chopped

Green chillies – 3, slit

Garlic – 5 cloves, crushed

Curry leaves – 1 sprig

Shallots/pearl onions – 1 small cup, sliced

Ridge gourd – 1.5 kg, peeled and chopped

Turmeric powder – 1½ tsp

Water – 1½ cups

Salt to taste

Coconut Paste

Fresh grated coconut – 1 cup

Cumin seeds – 1 tsp

Cook the Dal Add soaked chana dal to a pressure cooker with onion, tomato, garlic, green chillies, curry leaves, turmeric, salt, and water. Pressure cook for 1 whistle. Do not overcook the dal.

Prepare the Base Heat coconut oil in a pan. Add urad dal and let it turn slightly golden. Add red chillies, green chillies, garlic, curry leaves, and shallots. Sauté for a minute.

Cook the Ridge Gourd Add chopped ridge gourd, turmeric, and salt. Mix well, add water, cover, and cook till the vegetable becomes soft.

Combine Add the cooked chana dal to the pan and mix well. Cook for 3–4 minutes so the flavours combine.

Add Coconut Paste Grind coconut and cumin into a smooth paste. Add this to the kootu, mix gently, and cook for 2–3 minutes. Serve hot with rice and a side of pulisherry or simple curry. A light, wholesome, and comforting meal for any day.

Crispy Chipotle Chicken Tacos

For the Chicken:

2 lb boneless chicken thighs/ breast, cut into cubes

3 tbsp chipotle peppers in adobo sauce, (blended into a paste)

2 tbsp fresh lime juice

Salt to taste

1 tsp black pepper

1 tbsp garlic powder

1 tsp onion powder

Oil for cooking

For the Chipotle Sauce:

3 tbsp mayonnaise

2 tbsp sour cream

1-2 tablespoons of Chipotle peppers in adobo sauce, (blended into a paste)

1-2 tbsp lime juice

2-3 tbsp water to loosen the sauce

For the Salsa:

1 large red onion, diced

2 tomatoes, diced

2 tbsp lime juice

1 tbsp fresh cilantro , chopped

1 jalapeno, diced (remove seeds)

For Assembling:

15-20 mini tacos

2 cups mozzarella cheese

In a bowl, add chipotle paste, lime juice, salt, black pepper, garlic powder, onion powder. Mix well. Add the cubed chicken to the marinade. Toss until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Dice the onion, tomatoes, and jalapeño. Chop the cilantro Set everything aside for later use. Heat oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed).Cook for 5–6 minutes per side, until: Nicely browned and crispy on the outside and Fully cooked on the inside. Remove from heat and set aside.

In a bowl, whisk together Mayonnaise, Sour cream, Chipotle paste, lime juice, Water (add gradually until desired consistency is reached)

In a bowl, combine Diced red onion, Tomatoes, Lime juice, Chopped parsley, Jalapeño. Mix well and adjust salt if needed.

Preheat a large skillet over medium heat. Add some oil. Place a mini flour tortilla in the skillet and sprinkle a small amount of Mozzarella cheese on half of the tortilla. Add a few pieces of the cooked chipotle chicken on top of the cheese. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted. Flip and cook for an additional 2 minutes. Repeat with the remaining tortillas. Assemble the tacos by spreading Chipotle sauce on each taco then topping with salsa. Serve and enjoy.