Dosa (Indian Crepe)

Dosa is a crispy crepe made from fermented rice and Urad daal which has been soaked and ground. It is a popular dish in Southern India and is served with a potato filling, Sambhar (a vegetable and daal soup) and several chutneys. You can find Dosa and Idli batter in most South Indian households every […]


Sev Burfi (Milk Pudding)

Sev Burfi or Milk Pudding was my favorite Burfi growing up in Lucknow, India.  It is made with khoa, which is cooked down milk and very thin noodles called sev. Some restaurants fry their sev in ghee, giving the burfi the intense ghee fragrance and flavor. Typically, chironji nuts and peeled cantaloupe seeds are added. […]


Aloo Matar for Dosa (Potatoes and Peas for Dosa)

This combination of potatoes and peas has a unique South Indian flavor that goes well with Dosas. This is a classic dish that is served as an option for stuffing Dosas (called Masala), with chutney on the side. I love the taste of crunchy peanuts so I always sprinkle some on mine, but that is […]


Tomato Chutney for Dosa

Every Indian meal is usually served with at least one of the several varieties of chutneys to complement the meal and boost the missing flavor from the main meal. For example, a sweet and sour chutney to enhance a spicy chicken curry or a mint chutney to cut down the gamey flavor of a lamb […]


Turnip Curry

Turnip is one of those vegetables that most people ignore at the grocery store. We just don’t know what to do with them besides roasting them. Since turnips do not have much flavor, the spices in a curry sauce really boost their taste. My mom would sometimes add them to a meat dish such as […]


Zucchini Kofta Curry

Zucchini squash is one of the vegetables available throughout the year. I plant several varieties of squash in my California garden and usually have an abundant supply from March until October. I freeze some for winter, some in chunks for roasting and some grated to add to Daals and to make Kofta. This recipe makes […]


Cranberry Achaar (Pickled Cranberries)

Cranberries, also known as Mossberries have a high nutrition value and are good antioxidants to add to the meal. Their tart taste is great for making Achaar. Since fresh cranberries are only available for a short time, make an extra batch and refrigerate it for later! ingredients:12 oz. fresh cranberries, rinsed, dried and chopped or […]


Baigan Bharta 2 (Roasted Mashed Eggplants)

I love to grow eggplant in my garden and usually plant at least two varieties – the long Japanese variety which is great for stir-frying and the round globe one which is what I use for making Bharta. Eggplant is one of the easier annual vegetables to grow and has a long growing season in […]


Basic Curry Sauce

Indian cooking is famous for its classic, fragrant, spicy curry that lends flavor to meats, vegetables, and beans. I think curry makes everything taste better. The curried dishes available in Indian restaurants are drenched in fat, loaded with heavy cream. The dishes I grew up with were simple, low in fat, and almost always without […]


Sarson Ka Saag (Mustard Greens with Spinach)

Spunky, spicy and intense in flavor, mustard greens originated in the Himalayan regions of India where they are a winter vegetable. In Spring you can see miles and miles of bright yellow fields when the mustard plant starts to bloom!Fortunately mustard greens are available almost all year round in America. A cruciferous vegetable, they rank […]