Dahi Toast [India]

This recipe is inspired from the Dahi Toast recipe by Priya Krishna and has been adapted to use the ingredients we have in our pantry. We did not, and still don’t, have 30 fresh curry leaves on hand and in this time of shelter-in-place, we made do by replacing it with some bay leaves and lime zest. If you’re looking to try this recipe out but don’t have curry leaves either, some other suggested substitutes include basil, kaffir lime leaves, or lemon balm.

We thought the mustard seeds looked lonely with just the bay leaves and lime zest for company, so we added in a garlic clove and some scallions to jazz it up and give the oil a bit more flavor and body. The yogurt filling is tangy, spicy, and SO good that we’re looking forward to using the extra in a taco, or over some potatoes, or with whatever is for dinner!

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Tomato Soup w/ Grilled Cheese Sandwich [USA]

There are tons and tons of tomato soup and grilled cheese sandwich recipes out there in the blogosphere, but there’s always room for one more right? After reviewing a handful of recipes, we picked and chose aspects of each that we liked to create our own version. Instead of using sugar, we substituted in a red bell pepper for sweetness and a bonus color boost. Also, while some recipes called for blanching and peeling the skin off the tomatoes, we’ve opted to keep the skin on for extra fiber. Any leftovers can be cooled and then portioned in zip-lock bags to be frozen for up to 3 months. If you’d like a richer tomato soup, just whisk in some cream prior to serving.

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