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 […]


Christmas Cake

When celebrating Christmas in India, baking a cake is as important as decorating a tree in America. Growing up in Lucknow, I visited my Christian friends on Christmas day and was offered pieces of Christmas cake with sips of rum! The aroma of this cake baking in my kitchen still evokes fond memories. The classic (Indian) […]


Punjabi Kadhi (Vegetable Dumplings in Yogurt Sauce)

Kadhi is a popular dish all across India. The ingredients in the sauce and pakoris (dumplings) can vary but basically Kadhi refers to a vegetarian sauce that can be eaten by itself as in Gujarati Kadhi with yogurt or a sauce with dumplings like Kadhi from Uttar Pradesh or Punjabi Kadhi. I grew up eating […]


Lauki Machhli (Fish with Squash)

This tangy fish recipe is my tweaked version of a dish my brother-in-law makes occasionally. Grated squash keeps the fish moist without much gravy and makes the dish taste creamy without the cream. Lauki or Opo squash tastes great in this dish but zucchini squash works just as well. The five spices in Panch Phoran […]


Khajoor Katri (Date Nut Roll)

Dates and nuts always make a great combination; these Date Nut Rolls make a healthy snack, a quick dessert and a great hiking companion. I have been making some version of this roll for many years and have found the perfect combination of crispy pumpkin seeds with crunchy almonds and soft pistachios. Slip a few […]


Sookhi Arvi (Pan Fried Taro Root)

Taro or Arvi is a common name for the corms and tubers of the plant Colocasia. A perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, Taro is native to southeast Asia. It is believed to have been one of the earliest cultivated plants, originating perhaps in eastern India. The giant leaves of […]


Whole Wheat Kachori (Stuffed Fried Bread)

Whole Wheat Kachori is a very unique dish from North-Eastern India; my Punjabi and South-Indian friends are always surprised when they eat it for the first time. Whole Wheat Kachori is basically a stuffed Puri. It is different from Khasta Kachori because it is not made with all purpose flour and there is very small amount […]


Lobiya Pakoris (Black-eyed Pea Fritters)

Black-eyed Peas, known as Lobiya in Hindi are quite versatile and easy to cook. They are used in many recipes including this easy to make appetizer or snack. I lived in Birmingham, Alabama for many years with my husband and children where Black-eyed Peas are an important part of a traditional New Year’s dinner. It […]



Roasted Kabocha Squash

The first time I tasted Kabocha squash was in a tempura dish at a Japanese restaurant. I fell in love with  its texture and flavor and have been cooking it ever since. I make pakoras out of it, dipping in a besan batter and deep frying or serve it as a side dish by simply […]