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 […]


Baigan Sabji (Eggplant with Tomatoes)

Eggplants are quite versatile and are served many different ways in all different cuisines.┬áIn India, eggplant is served curried, chopped, stuffed, battered, mashed and deep fried as a pakora. Eggplant can soak up a lot of oil so it helps to cook it in a non-stick skillet. This recipe is quite simple and the Achaar […]


Matar Paneer (Peas with Home Made Cheese)

Matar or green peas and Paneer, also called Farmer’s Cheese or Home Made Cheese compliment each other in this dish. Paneer always tastes better in a curried sauce since it does not have a strong flavor of its own. I do not use baby peas because I find them too sweet; I usually buy shelled […]


Lamb or Mutton Do Pyaza (Lamb or Mutton with Onions)

There are several theories why a dish is called ‘Do Pyaza’. ‘Do’, (pronounced like the word ‘though’) means two in Hindi and ‘Pyaz’ means onion. One theory suggests that the weight of the onion is twice that of the meat; another that only two onions are used. The most practical theory is that the onions […]


Shami Kabab

Growing up in Lucknow, India, Shami Kabab (a Mughlai delicacy) was part of a great meal; served with Rumali Roti (roti as thin as a hankerchief) or Biryani and chutney. It is really very easy to make and you can impress your guests with little effort. Make a double batch and freeze some patties to […]


Whole Moong Daal

Moong beans are very popular in Indian cuisine. They are eaten as Whole Moong Daal, split Moong with or without skin and Moong flour is used in many sweet and savory dishes. Moong Daal Khichdi made with skinless daal and rice is a common dish served to babies. Whole Moong Daal is a wholesome dish […]


Palak Paneer (Spinach with Home Made Cheese)

Palak is spinach in Hindi and Paneer is home made cheese or Farmer’s cheese. Palak Paneer is as popular and familiar as chicken curry and a favorite of vegetarian food lovers. My Palak Paneer recipe is easy to prepare, whether you use fresh or frozen spinach. You can make Paneer by following my recipe or […]


Chicken Biryani (Chicken with Rice)

Biryani is one of the popular dishes introduced to India by the Persians. This rice dish can be made with any meat and/or vegetable. I grew up in Lucknow where this signature dish is prepared by cooking rice and meat separately and combining them toward the end of the cooking. I like to save time […]


Baigan Bharta 1 ( Roasted Mashed Eggplants)

Baigan or eggplant is cooked in many different ways and is popular in most cuisines. In India eggplant is served curried, chopped, stuffed, battered, mashed, and deep-fried as a pakora. Eggplant can soak up a lot of oil so baking and roasting is the best way to cook it. My mother roasted the eggplants on […]


Chana Daal with Squash

Chana Daal with Squash is one of my favorite Daal recipes and I make it often! You can use any one of the many squashes available but I like the taste of Bottle Gourd, also known as Opo squash or Ghiya or Lauki. Because of its mild taste, Lauki lets the Chana Daal flavor come […]