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 […]


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 […]




Egg Curry

Surprise guests, drop-in friends or hungry kids and nothing in the fridge? You can always put together Egg Curry, a great dish to fall back on. Egg Curry was quite popular when I was growing up. My mother made many versions, sometimes with sliced eggs or with whole eggs and with fresh-shelled peas added to […]


How to Boil Eggs

  Put the eggs in a single layer in a saucepan, cover with at least an inch of cold water. Add 1 teaspoon salt to the water and gently bring to a boil. (You can add one tablespoon of vinegar to keep the egg whites from running out of any cracked eggs). Stir the eggs […]


Pork Vindaloo

Pork was never cooked in my mother’s kitchen in India. The only time we ate pork was in Chinese dishes in restaurants. My first taste of Pork Vindaloo was in an Indian restaurant in Toronto and I loved the sweet and tangy flavors. Most restaurants add potatoes to their Vindaloo since Aloo means potato in […]