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 […]


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 […]


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 […]


Moong Khichri

Khichri is one of the most popular Indian comfort food. Made by cooking a combination of daal and rice, Khichri is one of the first foods fed to a baby. Since it is easy to digest, Khichri is popular with the elderly as well. Any combination of any daal with sticky or medium grain rice […]


Cracked Wheat Upma

I grew up eating Dalia or cracked wheat cooked in milk with sugar for breakfast. Cracked wheat Upma is a delicious and more nutritious savory dish that can be served as breakfast, lunch, brunch or dinner. It is easy to make and a wholesome side dish as well. For extra flavor, dry roast the cracked […]


Achaari Gosht (Lamb/Mutton in Pickling Spices)

I love the sweet-tart-pungent flavor of this lamb dish. Achaari Gosht gets its unique taste and color from mustard and fennel in the pickling spice blend. The combined acidity of vinegar and yogurt adds the perfect amount of tang. This dish is quite easy to make and works really well in a slow cooker. ingredients: 1 lb. […]


Acorn Squash Curry

Acorn squash has a sweet flavor and softer texture than most pumpkins. I grew up eating green pumpkins that were not quite ripe in a similar dish as this Acorn Squash Curry with Chana beans. You can peel Acorn Squash before cooking but the skin is quite tender especially after cooking so it does not […]


Phara (Daal and Rice Dumplings)

Phara is a boiled dumpling made with daal and rice flour or wheat flour, a very creative way to use protein rich daal in a lean, healthy dish. Phara can be served as a meal, snack or side dish. Indian vegetarian food is so innovative! Phara is not a common Indian dish, made only in […]


Masala Chicken (Chicken with Whole Spices)

Masala Chicken is quite simple to make and has a delicious gravy to serve with rice. I like to use drumsticks for this recipe, cutting the bone tips off for a rounded shape and richer gravy. Mincing the onion gives body to the gravy and the whole spices give a subtle flavor to the sauce with […]


Meat Kofta (Meatball Curry)

Kofta refers to anything shaped like a ball, made either of meat or vegetables and fried, baked or broiled. It can be served dry or in a gravy. Meat koftas are traditionally fried in a skillet but I prefer to bake mine in the oven, it is so much easier. You can serve Kofta with […]