Brussels Sprouts Manchurian
and a new pumpkin soup recipe for S.F.Chronicle & the NEW S.F.Chronicle cookbook!
Hello friends,
Hope you are all doing well. I have a new recipe on the blog, that is a banger in my opinion!
BRUSSELS SPROUTS MACHURIAN
Brussels sprouts are in season and over the years living in the United States, I have grown to adore brussels sprouts. They have the perfect crunch, and being cruciferous - it is the perfect vegetable to make my Brussels Sprouts Manchurian (recipe linked) in gravy.
RECIPE: https://thejamlab.co/2024/11/07/brussels-sprouts-manchurian/
The vegetarian version originated from Chicken Manchurian (that was invented in 1975), which is believed to have come from Nelson Wang, a third-generation Chinese chef born in Kolkata, India. He fried chicken and doused it in a sauce made with ginger, garlic and green chiles — key parts of Bengali cuisine — along with Chinese staples like soy sauce and chili sauce. The chef went on to open Mumbai’s famous China Garden restaurant, where I had the pleasure of dining many times during my childhood.
TIP: Per the recipe, dark soy sauce adds a wonderful flavor and umami to the final product. Let’s not forget that dark rich color that it imparts to the dish as well. I have been using dark soy sauce along with the regular soy sauce to give body to all my Asian dishes and it does make a hell of a difference!
NEW INDIAN SPICED ROASTED PUMPKIN SOUP FOR S.F.CHRONICLE
Pumpkin season is here! That means bring on the PSL, aka Pumpkin Spice Lattes and all the desserts that scream pumpkin spice. Pumpkins are widely used in desserts. They are used equally in savory dishes such as pumpkin pasta, pumpkin hummus or in soups and stews.
This Indian Spiced Roasted Pumpkin Soup is inspired by my dad, who loves pumpkin soup. I have incorporated the spices he adds in his soup, while roasting the pumpkin for that caramelized flavor. The soup pairs perfectly with my addictive Savory Granola, which can be used with Greek yogurt for a savory spin or as a crunchy topping for an elevated avocado toast.
RECIPE: https://www.sfchronicle.com/food/recipes/article/indian-spiced-roasted-pumpkin-soup-19858427.php
I personally think the savory granola really elevates this pumpkin soup. I love eating the savory granola by itself, or in yogurt, OR on an avocado toast. It is one of my favorite things that I have created this fall.
S.F.CHRONICLE COOKBOOK AVAILABLE FOR PRE-ORDER!
I have some exciting news! Some of my recipes have been published in the S.F.Chronicle cookbook called San Francisco by Season. It is 20% off right now with pre-orders and the publication date is November 15, 2024.
Discover the culinary delights of the Bay Area with “San Francisco by Season,” a stunning new cookbook brought to you by the San Francisco Chronicle. This collection features an array of mouth-watering recipes that celebrate the vibrant, seasonal produce and diverse culinary heritage of San Francisco.
At the launch party and book talk, on November 21st , you’ll directly hear from the Chronicle Food & Wine team and columnists, including Senior Food & Wine Editor Janelle Bitker, Wine Critic Esther Mobley and me (recipe columnist Amisha Gurbani) on our go-to recipes, how this beautiful book was created and their top tips for eating and drinking well at home. Plus, ask your questions and get your copy of the cookbook signed!
Come by and celebrate! Tickers are available here: https://www.eventbrite.com/e/celebrate-the-chronicles-new-cookbook-launch-party-and-signing-tickets-1054426541169?aff=oddtdtcreator&irclickid=32XwWfXzQxyPW6G0Sp0ZpSNdUkCWNdRa3xKeUg0&sharedid=sfchronicle.com&irpid=10078&utm_source=impact&utm_medium=ebaf&utm_campaign=afsp_ceal_pmk_fpp_0_us_0_0_bau_0&utm_term=10078&utm_content=1818731__sfchronicle.com&irgwc=1
Next week, I will be posting some of the favorite Thanksgiving recipes, and a little surprise on a beautiful, vegetarian Thanksgiving spread that I worked on for S.F.Chronicle.
Have a great week everyone!
XO
Amisha
Congrats on having your recipes in the book Amisha! Saving this Savory Granola recipe. I can't wait to try it ❤️ xo Carla