This is a no frill, super easy, everyday cabbage side dish. Few ingredients, few minutes, but a ton of flavor. No further preamble needed.

You need some shredded green cabbage (also known as ‘patta gobi’ in Hindi), cumin seeds or mustard seeds, turmeric powder, curry leaves, serrano pepper, oil, sugar and salt.

Just heat the oil, add the cumin seeds or black mustard seeds or a bit of both….

Let these sizzle, crackle, pop….

Add the serrano pepper….and curry leaves….

and then the shredded cabbage…

the turmeric powder…

and saute

and then sprinkle some salt and sugar

and saute for about 2 more minutes and you are pretty much done. This is truly an everyday vegetable side, which also happens to be tasty and healthy!

For variations, you could

  • garnish with peanuts
  • garnish with coconut
  • substitute half of the cabbage with shredded carrots
  • add peas, potatoes

Serve with lentils and rice or warm ‘rotis’ (Indian tortillas)

Here is the step by step recipe

Green cabbage (Indian style)


1/2 head green cabbage, shredded

1 serrano pepper

1 tsp black mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

2 -3 tbsp canola oil

few curry leaves (optional)

cilantro leaves (optional)

1/2 tsp sugar

salt to taste

In a heavy bottom pan, heat the oil. Add the mustard seeds, and when they start to pop add the cumin seeds. After about 10 seconds, add the minced serrano pepper and curry leaves. In about 20 seconds add the shredded cabbage. Let this saute and add the turmeric powder. Toss to mix. Saute for a minute and add the salt and sugar. continue to saute and mix. Cook for about 4 minutes on a medium to high flame. Garnish with cilantro. And serve warm with ‘rotis’ (Indian tortillas).


For me, Sundays mean endless cups of chai, unlimited time with the newspaper, and the highlight of my morning – a hearty brunch! I LOVE eggs! Boiled, half boiled, sunny side up, fried, half fried, poached, in omelets, frittatas….and more…

I can go for days being a vegetarian, but eggs are in my life for good. Here is a fairly simple recipe for my favorite way to use zucchini and eggs.

You need eggs, zucchini, red bell pepper, garlic, crushed red pepper, some milk, green onions, olive oil, butter, curry powder, salt and pepper.

Start with peeling and grating the zucchini….

Add some salt to the grated zucchini… gently mix and let it sit for a few minutes….

In the meanwhile, in a large bowl, add some eggs, salt, pepper and a dash of milk…

Whisk with a fork…. till it looks like this…

And chop the red bell pepper, green onions and garlic….

Heat a 10″ non-stick and oven safe pan. Add some olive oil and butter and crushed red pepper…

Add the chopped red bell pepper, minced garlic, and white part of the green onions….and saute for about 4 minutes on medium heat…

If you did not already know this, zucchini contains a ton of water.  So by the time you reach this point, you will see that the zucchini has released a lot of its water…Squeeze this water out from the zucchini….

before adding it to the pan…

Saute for a few minutes…

Then add the remaining green onion and curry powder….

Saute for a minute and add the eggs…

Move the eggs around as if you were making scrambled eggs. Eggs can toughen up very quickly, so please move the eggs around…there is nothing worse than overcooked eggs!

When they are a little more than half way done, add the shredded cheese of your choice…

And put it under the broiler for about 3 minutes…till the cheese melts… or till it turns a golden brown…But you got to watch the eggs under the broiler like a hawk. Because in a fraction of a second your frittata could turn rubbery in texture from being overcooked. And, you know, there is nothing worse than overcooked rubbery eggs!!!

Serve it right out of the oven with some buttered toast, home fried potatoes,and juice. And some more chai 🙂 Or coffee. Happy Sunday!

Here is the step by step recipe:- 


8 eggs

2 tbsp milk

2 medium sized zucchini, peeled and shredded

1 small red bell pepper, chopped

2-3 cloves garlic, finely minced

1 tbsp unsalted butter

2 tbsp olive oil

1 tsp curry powder

1/2 tsp crushed red pepper flakes

green onion or cilantro, chopped

dash of ground black pepper

salt to taste

First, peel and grate the zucchini. Add about a 1/2 tsp of salt and let sit for about 10 minutes.

Pre-heat the broiler.

Chop the red bell pepper and green onion/cilantro. Mince the garlic.

In a medium bowl, whisk the eggs with the milk, salt and pepper.

Heat a heavy, non-stick oven-safe pan. Add the olive oil and butter and heat. Add the crushed red pepper. Now add the garlic, bell pepper, and the white part of the chopped green onions. Saute about 4 minutes till the bell pepper softens a bit.

Now squeeze out the water from the grated zucchini before adding it to the pan. Saute for another 4 minutes. Add the curry powder and the green portion of the green onions. Saute for just a minute. Add the whisked eggs. Move the eggs around

in the pan so that the eggs cook evenly. When the eggs start to set, add the shredded cheese and put under the broiler for about 3 -4 minutes. Broil till the cheese is melted or top is golden brown. Serve right out of the oven.

I have been waiting for a hot sunny afternoon to make a tall pitcher of iced tea. But with markets abundant with peaches and other stone fruit, I figured I HAD to make some peach iced tea, regardless of June gloom. Or July gloom.

Here is what I used,

I also added some fresh ginger, because my sis called me in the middle of this, and thought I should …and so I did.

This is green cardamom…

It’s my touch of Indian, and I add it to my chai tea anyways, so why not in an iced tea? Who’s stopping me?

Remove the cardamom seeds from the cardamom pod, and crush them in a mortar and pestle.

In a saucepan, start boiling some water and add the crushed cardamom, fresh ginger and some sugar…

Let this simmer for a bit, so that the ginger and cardamom release their goodness….And then add some black tea bags…

Boil gently for a minute, turn off the heat, and give the mixture time to do its thing.  Completely cool to room temperature.

Meanwhile, chop some fresh peaches and put in a pitcher…

Now, strain the tea mixture into the pitcher…

And let this sit in the refrigerator for a few hours. Whenever you are ready for that iced tea, put some crushed ice into a glass, add some extra sugar if you want, and then the brewed tea. And enjoy…

Here is the step by step recipe:-

Peach Cardamom Iced Tea


3 peaches

3 black tea bags

1/2″ piece fresh minced ginger (optional)

3 tsp sugar

3 cups water

10 green cardamom pods, seeds removed and ground in mortar

In a saucepan, boil 3 cups of water. Add the crushed cardamom seeds, ginger  and sugar and let this simmer for about 5 minutes. Then add the tea bags. Simmer for an additional minute, and then turn off the heat. Cool to room temperature.

Chop the fresh peaches and add to a pitcher. Then strain the tea mixture into the pitcher and refrigerate for at least 3 hours. This allows for the peaches to infuse its flavor into the tea. When  you are ready for your tall chilled glass of iced tea, simply add some crushed ice into your glass and pour the iced tea brew into it. And voila, you have Peach Cardamom Iced tea. Completely refreshing, even on a ‘gloomy’ day!

Chances are, if you are not from Asia, you have not had the opportunity to meet the Opo Squash.

Well, I suggest you welcome the Opo Squash with open arms into your lives. And for many reasons. Besides a chock load of fiber, it provides Vitamins A, C, B vitamins – niacin, thiamine, riboflavin. And if that’s not enough, it also provides calcium, iron and potassium! It is also very versatile finding it’s way to fritters, vegetarian meatballs, vegetable curries, vegetable juices and my mom even makes a dessert with it!  So next time you chance upon an opo squash, you know better than to ignore it:-)

Now pair the opo squash with lentils and you’ve scored big time! All I need is some rice to go with it…And that is exactly, what I am doing today. Making yellow lentils with opo squash or ‘toovar dal with dudhi/ghiya’.

For this recipe, you need yellow lentils or ‘toovar dal’, which looks like this….

and opo squash, turmeric, cumin seeds, red chilli powder or cayenne pepper, garam masala, ghee or oil, serrano pepper, onion, cilantro, and lemon juice.

Rinse the lentils several times in water.

Peel and dice the opo squash. I like to pick a small to medium sized opo squash because the seeds are still tender. If you have a large opo squash, I prefer removing the seeds. Just like you would remove the seeds from a cucumber.

I usually cook the lentils with the squash in a pressure cooker, but if you do not have one, put the lentils and the squash in a heavy bottom pot.

Add some turmeric powder and 1/2 tsp oil or ghee, some salt and let it come to a boil.

Then simmer covered, till lentils are cooked. This should take about 40 minutes.

In the mean time, chop the onions and tomatoes, mince the garlic, chop the serrano pepper, and chop the cilantro. Maybe boil some rice on the side to serve with the lentils. I usually  make a raita or yogurt based salad with the remaining opo squash.

In a separate small heavy bottom saucepan, heat some ghee…

Add the cumin seeds…

and the chopped onions…

and the chopped serrano pepper and saute for about 3-4 minutes…

Now add the minced garlic and saute for two minutes before adding the chopped tomatoes…

saute for about 3 minutes and add the red chilli powder/cayenne and garam masala powder, stir and cook for about 2 more minutes.  This is now ready to be mixed into the lentils.

The lentils should be cooked and look like this.

Now add the tomato onion mixture into the lentils…

Mix gently.

Add some lemon juice and garnish with cilantro.

For vegan yellow lentils with opo squash, use canola or vegetable oil instead of ghee.  However, my mom always used ghee for making lentils and that is what I am sticking to!

Here is the recipe


1 cup toovar dal

1/2 medium sized opo squash ( about 3 cups diced squash)

2 roma tomatoes

1 serrano pepper

1/2 tsp turmeric powder

3/4 tsp cumin seeds

1/2 tsp garam masala

1/3 tsp cayenne or red chilli powder

1/2 medium onion ( about 1 cup chopped onion)

2 tbsp ghee or vegetable or canola oil

6-7 garlic cloves, minced

4 cups water


2 tbsp lemon juice


Wash, peel and dice the opo squash.

Rinse and drain  the ‘toovar’ lentils about 3 -4 times. Add the water,  the opo squash, turmeric powder and 1/2 tbsp ghee and let this mixture come to boil. After it comes to a boil, cover the mixture and let this simmer till the lentils are soft.

In the meanwhile, chop the onions, the serrano pepper, tomatoes, cilantro and garlic.

In a small heavy bottom pan, heat the remaining 1 1/2 tbsp ghee and add the cumin seeds. Let the cumin seeds sizzle before adding the onions. Saute the onions till they turn translucent, about 4 minutes, and add the garlic. Saute for about 2 minutes and add the tomatoes. After two minutes, add the red chilli powder/cayenne pepper and garam masala powder. Saute for two minutes and the mixture is now ready to be mixed into the lentils.

When the lentils are soft and cooked through, add some salt and pour the tomato onion mixture over. Mix gently and add the lemon juice and cilantro. Serve with rice or ‘roti’ and any ‘raita’.

What do I like about this salad?

Well, everything! It is perfect for Spring, it is substantial, it has the perfect balance of heat and sweetness, it makes the perfect picnic lunch, my kids like it, my husband loves it, it tastes even better the next day… I could go on… it’s great for entertaining, it’s delicious, it’s great for vegans, it’s my ‘you so don’t need the meat’ salad, I could go on but let’s get cooking…

You need  cauliflower, chickpeas, red bell pepper, mango, golden raisins, roasted cashews, honey or agave syrup, olive oil, curry powder, coriander powder, cumin powder, cayenne and cilantro.

The chickpeas are missing because they were still in the pressure cooker.  You need a can of chickpeas or about two cups cooked chickpeas.

Essentially, there are two parts to this salad, roasting the cauliflower in the oven, chopping all the other ingredients and making a dressing. I think that is three parts!

Anyways, cut the florets from one head of cauliflower into bite-sized pieces.

Make a dressing for roasting the cauliflower. In a large bowl, add some olive oil, curry powder, cumin powder, coriander powder and salt.

Whisk this…

Add the cauliflower florets to this bowl

And toss to coat with the dressing…

And put this on a baking sheet and into a preheated oven at 400 degrees. till the aroma of warm spices fills your house…

In the meanwhile, chop the bell pepper, cilantro, mango….You can leave out the mango, if you plan this as a make ahead meal.

and make the dressing…for which you need some olive oil, lemon juice, fresh grated ginger, agave syrup, and salt…

whisk it…

Your cauliflower is ready to be removed from the oven when it looks like this….It is a beautiful golden brown with a few crisp edges..

I sprinkle a little cayenne when it is still hot from the oven. I do not add the cayenne to the marinade, because I think it burns easily and gets a bitter taste, so I wait for this exact moment to sprinkle some..

You have to let this cool down completely before mixing all the other ingredients.

all that is left now is tossing all the ingredients to make one wholesome dish…

So in a bowl, add the roasted cauliflower, the red bell pepper…

the cashews, the golden raisins….

the chickpeas, the cilantro…

the dressing…

And toss everything…and let it sit for about 20 minutes for all the flavors to marry. Seriously hard to wait, but do it.

I’ve got to tell ya, I am LOVING vegetarian food more and more each day. Especially when it tastes delicious and looks like this….

Here is the step  by step recipe:-

Curried Cauliflower Chickpea salad

Roasted cauliflower

1/2 red bell peppper, diced

1 small mango, diced

1 can rinsed/drained chickpeas or about 2 cups cooked chickpeas

1/4 cup roasted cashews

1/4 cup golden raisins

3 tbsp chopped cilantro

For the dressing:-

2 tbsp Olive oil

1 tbsp lemon juice

2 tbsp agave syrup or honey

1/2 tsp fresh grated ginger

salt to taste

In a large bowl, add the cooled roasted cauliflower, and all the other ingredients.

Whisk the olive oil, agave, lemon juice, ginger and salt . add to the bowl and toss.

Let this sit for about 20 minutes. Garnish with cilantro and serve.

For the roasted cauliflower:-

Florets from 1 head cauliflower

1/4 cup olive oil

1 1/2 tsp curry powder

1/4 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp salt

1/4 tsp cayenne

Pre-heat the oven to 400 degrees fahrenheit.

Line a baking sheet with parchment paper or aluminum foil.

In a large bowl, whisk together the olive oil, curry powder, coriander powder, cumin powder and salt. add the florets and toss to coat evenly.

Spread this on the baking sheet and make sure not to crowd the cauliflower.

Roast the cauliflower for about 20 minutes, till it turns golden brown.

Egg Curry

Hope everyone had a great Easter. And with eggs eggs everywhere, a recipe using eggs was in order…

 And before I go on with the recipe, I was reminded of Oliver Herford’s poem “The Hen” and had to share it …

ALAS! My child, where is the Pen?

That can do justice to the Hen

Like royalty she goes her way

Laying foundations every day

Though not for public buildings, yet

For custard, cake and omelette

Or if too old for such a use

They have their fling at some abuse

As when to censure Plays unfit

Upon the stage they make a hit

Or at elections they seal the fate

Of an obnoxious candidate

No wonder, Child, we prize the Hen

Whose Egg is mightier than the Pen!

I love this poem! I love eggs! I love curry! And the mighty egg, is finding it’s way to an egg curry!

This is what I had lying around….

Besides eggs, you need canola oil, onions, tomatoes, ginger, garlic, serrano pepper, turmeric powder, red chili powder, corriander powder, cumin powder, salt and pepper.

Peel and finely slice the onions…

In a large non-stick saucepan, heat some oil and add the sliced onions…

And saute these for about 10 minutes, stirring occasionally, and then add the serrano pepper.

Continue to saute the onions till they turn a deep golden brown. This is the foundation to a good curry, so spend those extra minutes…and when the onions turn golden brown, add the ginger

And then the garlic…

And saute for about five more minutes…In the meanwhile, chop the tomatoes. I like to use a serrated peeler to peel the skin off the tomaotoes, before chopping them. This gives a smoother texture to the curry and is totally optional.

Now add the turmeric, red chilli powder, corriander powder, cumin powder…And that is just four ‘Indian’ spices my friends!

Saute for a minute or two and add the tomatoes…

and let the tomatoes cook down…

And slowly, but steadily your tomatoes are going to become one with the onions…Add some pepper and a dash of cinnamon powder. I know the cinnamon was not the original part of the plan but it lends a slight sweetness, so just a dash..

Add some water…

Cook for about five more minutes and add some cilantro and mix well…

Somewhere between the browning your onions and cooking down the tomatoes, you need to peel your  boiled eggs.

The only way I like my egg curry is with plain basmati rice. And I love to serve this in individual bowls. So what I do, is take oven safe bowls and layer the bottom with rice and then layer the rice with the gravy and then top with the eggs. And as always, I always garnish with fresh cilantro.

So here is the step by step recipe…

Egg Curry

8 boiled eggs

1 1/2 medium to large sized onion, finely sliced

4 roma tomatoes

4 tbsp canola/vegetable oil

1 serrano pepper, slit lengthwise, deseeded

1/2 tsp turmeric powder

1 1/2 tsp red chilli powder

1 tsp cumin powder

1 1/2 tsp corriander powder

1/4 tsp coarsely ground black pepper

dash of cinnamon powder

1/2 inch piece, fresh ginger, peeled

6 large cloves garlic

1 cup water

salt to taste

Heat the oil in a non-stick pan. Saute the onions for about 5 minutes and add some salt and continue to saute for another 5 minutes. add the serrano pepper and saute for at least 10 minutes till the onions start to brown.

Peel the skin of the tomatoes with a serrated peeler and chop the tomatoes. keep aside.

Using a handheld grater, grate some ginger and garlic into the onions. Saute for 2 more minutes. Add the turmeric, red chilli powder, cumin powder and coriander powder, and saute for two more minutes.

Now add the tomatoes and cook the tomatoes for another 10 minutes. Add some salt, pepper and a dash of cinnamon powder. Continue cooking for 5 minutes and add about a cup of water and mix. Let this reduce.

In the meanwhile, peel the boiled eggs.

Add the boiled eggs to the gravy/curry and garnish with cilantro. Serve hot with rice.

Spinach Rice

When you want more color on your plate…..and want exciting ways to eat your spinach…. and want to take rice to a new level….you have Spinach Rice! Leftover rice suddenly has a whole new future:-)

All you need  is basmati or long grain white rice, spinach, tomato, onion, cumin and fennel seeds, cloves, cinnamon stick, some ginger and garlic, serrano pepper and red chilli powder, and salt and some oil.

If you do not have leftover rice, boil some….

and blanch some fresh spinach…

Drain the spinach, cool it and coarsely grind it in a blender.

While the rice is boiling, chop the onion, serrano pepper and garlic.Then heat a little oil in non-stick heavy bottom pan. And add the cumin seeds…

..then the fennel seeds, cloves and cinnamon sticks

Heat just for about 20 seconds and  add the onion.

Saute for about a minute and add the garlic and serrano pepper

Saute on a medium high flame for about 2 minutes and add the ginger…which you should have cut into slivers earlier or minced finely. Then add the red chilli powder..

and the spinach and the tomatoes… which you should have chopped prior to this step:-)

Add some salt and mix…And allow flavors to mingle for a bit..

and then add the rice. Mix well and cover with a lid and cook on small flame for about 7-10 minutes.

Serve hot with a raita or pickle.

Here is the recipe:-

1 lb baby spinach

1 cup basmati rice

1 serrano pepper, chopped

1/4 red onion, chopped

4 cloves garlic, minced

1/2 ” piece ginger, peeled and cut into thin slivers

1 1/2 tsp cumin seeds or 1 tsp cumin seeds and 1/2 tsp fennel seeds

4-5 whole cloves and 1 stick cinnamon, or 1/2 tsp garam masala

1 tsp red chilly powder

2 tbsp canola oil or ghee

salt to taste

Cook the rice according to package directions till just done. Do not overcook the rice.

Blanch the spinach :- In a large pot, boil water and drop spinach in boiling water for about 1 minute. Drain.

Heat the oil in a large heavy bottom non-stick pan. Add the cumin seeds and after a few seconds add the fennel seeds, cloves and cinnamon stick. Heat for about 20 seconds and add the chopped onion. Saute for about 2 minutes and add the serrano pepper, garlic. saute for about 2 minutes and add the chilli powder. Then add the spinach, tomato and some salt. Mix this well and add the rice. Gently mix the rice with the spinach mixture. Cover the pan and let this simmer on a low flame for about 10 minutes.

Serve hot with plain yogurt, or raita and pickle.