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5 Cheese Doritos Mac & Cheese

It is said that America has no culture and Americans are described as "bland" outside of the USA, but I beg to differ. Have you ever noticed that you can travel to nearly any country on earth and find millions, probably billions, of people wearing effectively the same pair of blue denim pants? Thanks America. With the holidays just around the corner, I wanted to reflect on all the holidays I came to embrace when I arrived in America. Having come to this country in my teens and being dropped literally into an apartment community where 80% of the residents were not only Indian but also had the same last name as mine, was a cultural shock of another kind. Furthermore, I came from East Africa where my upbringing was diversely influenced by people not only from all over India but also from all over the world. My Indian heritage and culture was already embedded in me by my parents and the community I came from, but the new Indian incomers I lived amongst now had a dif...

PULL APART PAV BHAJI CHEESE BREAD

Pav Bhaji literally translates to bread and vegetables. Originally put together in the 1850s to feed hungry textile mill workers in Mumbai, it became popular through the city. Found at food outlets from street stalls to five-star restaurants, this is a quick dish to rustle up in many Indian homes today. A lot of people debate about the original ingredients and method of preparation, but as the name suggests, it ultimately has vegetables and bread playing key roles. There are many variations of this dish in India. To the point of the role the American Civil War played, American production dropped during that period, sharply raising demand for cotton worldwide. The traders at the cotton exchange in Bombay (as it was then known) were especially busy and worked around the clock to meet the shortfall. Since the workers worked late into the night, they needed a fresh meal in the wee hours. This drew in more street vendors who would produce this humble but delicious dish using the leftover br...

MANGO CHUTNEY

This is not your Major Grey's kind of a chutney. Mine is a delightful, traditional, sweet, spicy and tart accompaniment to any Indian curry, daals (lentils) and naan (breads), one which also makes a delicious cooking sauce, marinade or glacé for meats and fishes. I also like to spoon this yumminess over my burgers, fajitas, tacos, sandwiches, and always add it to my charcuterie boards when available. My secret is to use semi ripe mangoes. INGREDIENTS • 3 cups mango chunks (if frozen, thawed) • 2 tablespoons vegetable or canola oil • 1 large onion minced • 1 teaspoon who mustard seeds • 1 teaspoon onion seeds (kalonji) • 1 teaspoon minced garlic • 1 teaspoon minced ginger • 1 teaspoon salt • 1 teaspoon red chili powder (more for spicy) • ½ teaspoon turmeric powder • 2 tablespoons palm sugar or 1 tablespoon dark brown sugar • 2 tablespoons vinegar INSTRUCTIONS • Heat oil in a saucepan on medium. • Add mustard seeds and bloom, you will here them...

Chef Neelma

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