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 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 […]


Whole Wheat Kachori (Stuffed Fried Bread)

Whole Wheat Kachori is a very unique dish from North-Eastern┬áIndia; 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 […]


Curried Baked Butternut Squash

Growing up in India, I had not seen a Butternut Squash until I came to America. I grew up eating many other squashes specially pumpkin which my mom prepared in several ways. I fell in love with the texture and smooth taste of Butternut Squash and I try to cook it in as many ways […]


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 […]


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 […]


Multigrain Pilaf

Most people do not eat enough whole grains these days. There is such a large variety of grains in the market now and each grain has its own dietary benefits. I lived on a farm for a few years in India and my mother created delicious meals, desserts and snacks using all the available grains. […]


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 […]


Masoor Daal (Masoor Lentils)

Lentil or Masoor is one of my favorite Daals. Lentil is also used as a snack when soaked and deep fried; a popular ingredient in ‘Daalmoth’. In my blog posting ‘All about Daals‘, I have grouped Lentils in group 2 along with whole and split Green Peas, whole and split Yellow Peas, whole Moong beans, […]


Arhar or Toor Daal

Arhar daal, also known as Toor daal or pigeon pea is the most commonly cooked daal in India. In North-Eastern India Arhar Daal is cooked almost every day for lunch or dinner. My mom would sometimes add a seasonal vegetable to daal such as squash or taro root and season it with raw mango slices […]