To err is human…. Not a day goes by when we don’t commit errors (of commission or omission) be it not holding the door for someone or secretly wanting to own your neighbor’s M6 (amongst their other possessions) or swiping your credit card to buy that totally unaffordable handbag or choosing wine over working out…the list is endless! SO the point I’m trying to make is that us mere mortals cannot survive a day without sinning (ok may be that’s too strong a word but you know what I mean). The only thing that prevents us from turning into complete monsters is the good that we do to balance the bad. “Balance” is the key! That is my philosophy in life. And the same principle applies to food. Every now and then I crave the comfort of carbs and fat! BUT I’m health/figure conscious AND I don’t believe in denial. SO the way I indulge myself without feeling too guilty is A. I use the best possible, all natural wholesome ingredients. Not all fats and carbs are created equal. Steer clear from the overly processed, refined and chemical laden crap and you’ll do yourself a lot of good! B. I “balance”! You’ll see exactly what I mean in the below recipe. For starters I use organic whole wheat pasta. I love the nuttiness of whole wheat pasta and the fact that it has a much lower glycemic index than regular pasta. Frankly I don’t know how the organic bit helps but I figured it couldn’t hurt. Secondly, I use Omega 3 rich walnuts (that’s the good fat I was referring to) and a medley of herbs for extra flavor in my pesto. Thirdly, I add plenty of veggies to “balance” the richness of pasta. Additional pointer – Skip KRAFT and get a block of good quality aged imported Parmesan.

What you need:
For the Pesto:
1 cup parsley
½ cup mint
½ cup cilantro
¾ cup walnuts
2 garlic cloves
½ cup extra virgin olive oil
¼ cup grated parmesan
Salt to taste

For the Pasta:
¾ pound fettuccini
2 tablespoons of olive oil
3 cups cauliflower florets
1 small red bell pepper cut into strips
1 small green pepper cut into strips
Salt to taste
Freshly cracked pepper

How to make
• Place the parsley, mint, cilantro, walnuts and garlic in a food processor. Pulse till finely chopped. Stream in oil and process till smooth.
• Stir in the parmesan and season with salt.
• Boil water in a large pot, add pasta and cook till al dente. Drain the pasta and save about ¼ cup of the water.
• Heat oil in a pan in on medium high heat. Add the cauliflower and cook till it browns a little. Add the peppers and cook until slightly brown and tender.
• Add the pasta, pesto, reserved water to the vegetables. Toss well. Season with salt and pepper.
• Garnish with parmesan shavings.

This recipe is named after my friend Cindy coz she is the one who shared this recipe with me. Although I fail to recollect how and why we got talking about okra at 3 in the morning after countless Kamikaze shots and DJ Akeel blasting in the background. But anyway, sometimes the journey becomes irrelevant when you reach the destination. In spite of my semi intoxicated state, I couldn’t help imagine the crunchy crisp okra mixed in with spices and caramelized onions. I couldn’t wait to get home and try Cindy’s recipe. And let me add, Cindy is true sardaarni (well….ok maybe not entirely…..she is from Modesto CA but then that’s the next best thing to Punjab if you are out of India!) so I suspect this is an authentic Punjabi recipe. In any case, this okra recipe is absolutely fantastic. Move over Paula Deen, my girl Cindy’s Bhindi totally rocks!

What you need:
1 lb Okra
Oil (for frying the okra and 2 tablespoons for the onions)
3 medium onions, sliced
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon amchur powder (dry mango powder) This is the only ingredient that I added to the original recipe
Salt to taste
1 tablespoon cilantro, finely chopped

How to make:
• Cut the okra into 1/2 inch pieces
• Heat 2 tablespoons of oil in pan on medium heat.
• Fry the sliced onions till the onions become deep brown and caramelized.
• Add the spices and salt and mix well.
• Heat the remaining oil in a deep frying pan on medium high heat.
• Deep fry the okra till crispy.

• Remove the okra from oil and season with salt.
• Mix the okra and cilantro into the onion mixture and toss well.
• Serve with hot rotis or paranthas.

Mushrooms Bruschetta or simply put mushrooms on toast is a wonderful way to enjoy the bounty of mother earth! The nutty earthy flavor and almost meaty texture of mushrooms on a crusty French Baguette make an irresistible appetizer, a refreshing light lunch or a tasty little snack. I have used a variety of mushrooms here…pretty much what I found in the grocery store. You can use any variety or varieties you like. I like to top this bruschetta with some truffle oil which totally intensifies the flavor of mushrooms and add an extra zing!

What you need:
8 1/2 slices of baguette cut an angle
1 Portobello mushroom
8 Shitake mushrooms
8 Crimini mushrooms
6 Button mushrooms
2 tablespoons of extra virgin olive oil
4 cloves of garlic (3 minced and one whole)
1 tablespoon of finely chopped parsley
Dash of steak seasoning
Dash of Worcestershire sauce
A few sprinkles of freshly cracked pepper
Salt to taste
Truffle oil for topping
Grated Parmesan for topping

How to make:
• Heat a grill pan on high heat and spray with non stick cooking spray.
• Place the baguette slices on the pan and allow them to get grill marks.

• Remove the baguette slices and rub the surface with a whole garlic clove. Keep aside.
• Heat a pan on a medium heat and add the extra virgin olive oil and butter.
• Add the minced garlic and the mushrooms after 30 seconds.
• Allow the mushrooms to cook completely. This will take about 10 – 15 minutes. The mushrooms will soften and shrink in size.
• Add the parsley, steak seasoning, worcestershire sauce, pepper and salt. Stir well. Turn off the flame.
• Spoon the mushroom mixture on the baguette slices.
• Drizzle with a few drops of truffle oil on each slice.
• Top it with grated parmesan and a sprig of parsley as garnish.

When it comes to basic nutrients, broccoli is a mother lode. I recently read on CNN that ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDA’s nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section. I know I know you must be like yeah, so what? Everyone knows the benefits of broccoli but haven’t we all passed this super-food at the salad bar coz it is……umm…boring & bland?! Guess what, there are ways of making broccoli interesting that don’t involve dousing it in cheese & cream (aka broccoli cheese soup) or overloading it with MSG (aka chicken & broccoli take out!). So here is a healthy yet flavorful way of cooking broccoli. Just try the recipe below and you’ll see what I mean!

What you need:
1 lb pound broccoli florets
1 tablespoon of vegetable oil
2 garlic cloves, minced
2 teaspoons of red chilli flakes
2 splashes of low sodium soy sauce
Salt to taste

How to make:
• Place the broccoli florets in a microwaveable container and add just enough water to cover the broccoli.
• Cook the broccoli in microwave for about 3 minutes. Drain the water and keep aside.
• In a wok heat the oil on medium high heat.
• Add the garlic and sauté for 30 seconds.
• Add the broccoli, chilli flakes, soy sauce and salt. Stir fry for about a minute (Add a tad bit of water if you feel the broccoli or the wok is at the risk of getting charred)
• Serve hot

This dish is for all the spinach lovers out there! Palak Paneer is without a doubt one of the most popular Indian vegetarian dishes. It is a wonderful way to enjoy the green goodness of spinach and protein packed paneer. It is hard to believe that something that tastes this good could actually be good for you. I use paneer (which is an unaged cheese) in this recipe which you can easily find in any Indian grocery store. If you cant find paneer, look for something called bread cheese. It has slightly salty flavor and is very close to paneer in texture. Ricotta also works fairly well. If all else fails, you could actually replace paneer with potatoes. The star of this dish is spinach after all!

What you need:
2 pound fresh spinach, washed and chopped.
5 tablespoons sunflower oil
8 ounces paneer, cubed
1 teaspoon cumin seeds
2 cloves garlic, finely chopped
1 large onion, finely chopped
1 teaspoon ginger garlic paste, freshly made.
2 teaspoons red chilli powder
1/2 teaspoon turmeric
2 medium sized tomatoes, chopped
1 tablespoon tomato paste
2 teaspoons garam masala powder
Salt to taste
1 inch cube of butter, cut into small pieces
1inch fresh ginger, julienned

How to make:
• In a large saucepan, add 2 teaspoons of oil on medium heat. Add the spinach and allow it wilt a little.
• Add about 1/4 cup of water.
• Cover the pan and allow the spinach to cook for 5 – 7 minutes till the spinach cooks completely and reduces in quantity.
• Put the spinach in a blender and make into a smooth paste. Add a little water if the mixture gets too thick.
• In another pan add 1 tablespoon of oil on medium heat. Add the paneer and lightly fry till till it turns slightly golden. Do not let it turn too brown or else it will become rubbery. Remove the paneer from the oil. Keep aside.

• Add the remaining oil to the pan.
• Add the cumin seeds and allow it to splutter. Add the garlic and saute till it gets fragrant.
• Add the onions and cook till the onions soften and become slightly brown.
• Add the ginger garlic paste and cook for 2 minutes.
• Add the chilli powder and turmeric. Cook for a minute.
• Add the tomatoes and cook the till the tomatoes soften. Add the tomato paste and blend well. Cook the mixture till the oil separates.
• Add the spinach puree and paneer and salt. Stir well. Cover and simmer for about 10 minutes. Stir periodically to prevent sticking to the pan.
• Sprinkle the garam masala and the butter and stir well. Allow it to simmer for 2 minutes.
• Transfer to a bowl and garnish with the julienned ginger.

I developed this recipe after a very disappointing flat bread pizza experience at a restaurant. After a long day at work, I wanted nothing better than to enjoy a glass of Shiraz with a thin crispy flat bread pizza. Instead what I got was soggy bread dough soaking wet with an overload of sauce and cheese! The dinner would have been a complete disaster had it not been for the Shiraz. The only good thing that came out of that meal was my determination to create the kind of flat bread pizza that my taste buds craved. Thin, perfectly crisp and with just the right amount of topping. Less sure is more in this case. This is also the perfect solution to the Mediterranean blues. The use of Lavash bread, hummus, olives and feta cheese give this flat bread pizza an exotic Mediterranean flair. So, pick a nice bottle of wine, play some jazz, light a candle and get ready for a warm exotic meal……

What you need:
1 soft lavash bread
Olive oil
4 1/4 round slices of eggplant
4 1/4 slices of zucchini cut lengthwise
2 1/4 round slices of red onion
Salt and freshly ground black pepper
4 ounces crumbled feta cheese
5- 6 marinated olives, sliced.
1 tablespoon, cilantro, finely chopped.

For the Chipotle Hummus
1 1/2 cups dried chickpeas, soaked for a few hours cooked until soft (feel free to use canned chickpeas if you are short on time)
2 cloves garlic, chopped
1/4 cup tahini
1 chipotle pepper (from a can of chipotle in adobo sauce)
1/2 teaspoon ground cumin
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper

How to make:

Chipotle Hummus (You can make this ahead of time. It will stay good for weeks in an airtight container in the fridge)
• Put the chickpeas, garlic, and tahini in a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed.
• Add the chipotle, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste. Transfer to an airtight container.

Pizza
• Preheat the oven to 450 Degrees.
• Heat a grill pan on high heat.
• Brush the eggplant, zucchini and onion slices with oil and season with salt and pepper.
• Place the vegetables on the grill and cook both sides till you get grill marks. Keep aside.
• Place the Lavash in a baking sheet and brush it with oil on both sides.
• Put the Lavash in the oven for 2 minutes. Flip the bread and let it cook in the oven for another 2 minutes.
• Remove the Lavash from the oven. Spread a thin layer of hummus over the bread.
• Top with the eggplant, zucchini, onions and the olives.
• Sprinkle the crumbled feta.
• Put the lavash back in the oven and cook for 2-3 minutes.
• Remove from the oven, drizzle with olive oil and serve hot.