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Aloo Chats

@aloo_chats

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Food at the intersection of joy, identity & connection ✨

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As we slowly transition to Fall and I get back to actually posting things, I’m thinking about this perfect summer cake that I had the pleasure of making for my sweet friend @aboutminust

Abou threw the most beautiful garden party birthday. We decided on a funfetti cake with homemade orange curd and browned butter cream cheese frosting. I wanted the decor to reflect the bright and whimsical party theme and energy that Abou brings to all her friendships 💕 thank you for trusting me with this one!
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#cake #baking #cakeideas #summer #baking by @aloo_chats

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2 months ago

The side dish with main character energy: Gochujang Glazed Carrots w/ Honey Ricotta

Ingredients:
Carrots:
6 medium-sized carrots
2 tbsp olive or avocado oil
2 tsp salt
3 tbsp gochujang
3 tbsp soy sauce
3 tbsp honey
2 tsp rice vinegar
1 tsp minced garlic
2 tbsp butter
1 tsp sesame seeds
Whipped ricotta + topping:
1/3 cup ricotta cheese
1 tbsp honey
1/4 cup chopped scallions
2 tsp sesame seeds

Directions:
1. Pre-heat oven to 375 degrees Fahrenheit. Wash and peel carrots, then cut them lengthwise in half, and again in quarters.
2. Toss carrots on a sheet pan in olive or avocado oil and a sprinkle of salt. Bake in the oven for 10-15 minutes or until carrots are soft.
3. While carrots bake, create the sauce by whisking gochujang, soy sauce, honey, rice vinegar and minced garlic in a bowl.
4. Once carrots are soft to touch, remove the sheet pan from the oven and let them cool slightly. Prepare a cast iron or high-heat pan on medium heat, add 2 tablespoons butter, then add the baked carrots.
5. Pour the sauce and mix until carrots are properly coated. Let the mixture come to a slight bubble as sauce thickens (5-7 minutes), then turn the heat to low. Allow carrots to cook on low for 5-10 more minutes and sprinkle with sesame seeds.
6. Whip ricotta cheese and honey by hand or in a food processor until it’s airy and spreadable. Chop green onions.
7. To plate, spread a base of the ricotta cheese, add the glazed carrots, top with green onions and enjoy!

Read more on my Substack! by @aloo_chats

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9 months ago

My most notable cooking highlights from a cozy Q4:

1. @acozykitchen ‘s pumpkin cream cheese muffins
2. Desi/Middle Eastern inspired Sheperd’s Pie
3. Gochujang Glazed Carrots on Whipped Ricotta & Honey
4. Pecan Pie w/ Cinnamon Maple Cream Cheese Frosting
5. Wine-less Pot Roast

To read more about these creations go to my Substack! by @aloo_chats

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9 months ago

Growing up, my family called me Aloo, urdu/hindi for “potato”, because I was round and brown and absolutely loved food. A lot has changed since then, but my love for food and family name of “Aloo” have not. As I navigate new chapters in my life, sharing food with my loved ones has been the constant anchor keeping me sane in an otherwise worrisome world.

I hope to use this space to share that love with you by discussing recipes I’ve tried, recipes I’ve developed, and all the ways that food continues to be the crossroads of identity, community-building, and joy in my life. Follow along and subscribe to my Substack for some fun!! by @aloo_chats

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9 months ago