Monthly Archives: April 2021

Karela Bitter Gourd Stir Fry

Karela Bitter Gourd Stir Fry

Karela Bitter Gourd Stir Fry, is usually cooked at home on a weekly basis. This is the only way we enjoy it besides is easy and quick to prepare.


  • 3 Large Karelas (Bitter Gourd)
  • 2 to 3 tbsp. Coconut or Olive Oil
  • 1 tsp. chilli powder, or to taste
  • ½ sp. Turmeric powder
  • 1 tsp. Amchur (Dry mango powder)
  • 1 tsp. salt, or to taste


  1. Wash the Karelas. 
  2. Chop the head and tail and slit vertically (lengthwise) in half. 
  3. Scoop out the seeds. 
  4. Cut the vegetable horizontally into thin slices.
  5. Add the salt to the sliced Karela, mix well and set aside 10 minutes.  Then squeeze out the karela to remove the excess juice (this removes some of the bitterness, but this step is optional). 
  6. Transfer the karela to a vessel. 
  7. Add the oil, chilli powder, turmeric powder, amchur and mix well. 
  8. If you skip step 5 then , set aside for 10 to 15 minutes.
  9. Cook on medium flame and stir fry till karela is cooked and lightly fried, but do not burn. 
  10. Serve with rotis or as an accompaniment with any meal.

Raw Banana and Yam Curry with Jackfruit seeds

Raw Banana and Yam Curry with Jackfruit seeds

This is a satvick preparation, no oil,  onion, garlic, chillies.  Can be had as a fastiing food as well.


  • 2 Raw green bananas
  • ¼ kg. yam (suran, soorn, elephants foot)
  • ½ to 1 cup boiled and peeled bikna (jackfruit seeds) or substitute with boiled red kidney beans
  • 1 cup fresh grated coconut
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 2 tsp. turmeric powder (1 tsp when boiling the vegetable & one tsp to add when grinding)
  • 1 sprig curry leaves
  • 1 tsp. salt


  1. Clean and cut the raw bananas and yam into cubes and immerse in water until required.
  2. Boil with water, 1 tsp. turmeric, salt and curry leaves, till tender.
  3. Boil the jackfruit seed, cool and peel, boil red kidney beans if using.
  4. Add to the yam and plantains.
  5. Grind the coconut, cumin, pepper corns, turmeric powder to a smooth paste. 
  6. When the vegetables are tender, add the curry paste, mix well and heat through. 
  7. The curry paste is not to be cooked too much just heated through, so make sure the vegetables are cooked well before adding the curry paste. 
  8. You may mash some yam pieces against the sides of the pan to thicken the gravy if you must. 
  9. Serve hot.

Spicy Mince Cutlets with Potato Cubes

Spicy mince cutlets with potato cubes

This is a Parsi recipe and they usually serve these cutlets (cutless as they call it!) with a tomato gravy. I love the cutlets my mother made, her recipe is on page 100 of the book “Mais Recipes” Minced Beef Cutlets. But my daughter sometimes likes these cutlets as she calls them “Spicy Cutlets”, hence the title….


  • 1 lb. minced beef/lamb or chicken
  • 1 large potato, cut into small cubes
  • 2 medium onions, chopped
  • 4 green chillies, chopped
  • 4 large garlic cloves chopped
  • Half a small bunch coriander leaves, chopped
  • 6 to 8 mint leaves, chopped
  • 1 heaped tsp. garlic paste
  • 1 heaped tsp ginger paste
  • ½ tsp. red chilli powder
  • 1/2 tsp. coriander powder
  • ½ tsp. cumin powder
  • ¼ tsp. garam masala powder
  • ½ tsp. raw papaya paste or finely grated (optional) Makes the mince tender
  • 1 tbsp. bread crumbs (optional)
  • ½ tsp. Salt or to taste
  • Oil for frying
  • Egg & bread crumbs for coating


  1. Wash the mince well and drain complete
  2. If its frozen mince, not necessary to wash. 
  3. Squeeze out all the water and place in a bowl, add the onions, green chillies, mint and coriander leaves, potato cubes, garlic, cumin, chilli, coriander & garam masala powder, ginger garlic paste, salt raw papaya, salt, bread crumbs, if using. Mix well and leave to marinate for couple of hours or over night. 
  4. Make into small round patties, dip in beaten egg, roll in bread crumbs and fry on medium flame 10 minutes on each side, till golden brown. 
  5. Drain on absorbent paper and serve hot garnished with lemon and onions as an appetiser, starter, or with a main meal.

Summer Coolers

Drinks & Juices to keep the body cool in summers – Summer Coolants

  1. Sol Kadi with Coconut Milk – Kokum Curry with coconut milk (Click on link for recipe)

Enjoy warm or at room temperature.

2. Sol Kadi without Coconut Milk

Kokum Curry with Rice (Raw Banana bhaji & Roasted dry bombil salad)


Soak 10 Kokum (Mangosteen) petals in 1/2 cup water for at least 1/2 hour.

For Tempering: Heat 1 tbsp. oil, when hot add 1/2 tsp. cumin seeds, 1/2 tsp. mustard seeds, few curry leaves, 2 green chillies, 1/2 inch ginger chopped (optional), 5 flakes garlic crushed. Saute for a minute.

Then add the Kokum with the water and add 3 to 4 cups more water. Add 1 tsp. salt, stir and bring to a boil. Lower heat and simmer 10 minutes. Use as a curry over steamed rice or as a drink. Acts as a good digestive, coolant, palate cleanser, etc.

3. Chaas, TAAK or Butter Milk


Take one cup yogurt, add 4 cups water, 1″ pc. ginger, 2 green chillies or to taste, few mint leaves (optional).

Blend in the mixer. Strain with a tea strainer, garnish with pinch of roasted cumin powder and mint leaves.

Enjoy Chilled!

4. Sweet or Khara Lassi


For one tall glass of lassi, take 2 cups yogurt, add 1/2 cup (or more if desired) water, salt or sugar as required and

whisk or churn till smooth. Do not blend as then it would loose its thickness and become watery. Top with a dollop

of thick fresh cream and enjoy chilled!

5. Nimbu Pani (Lemon Juice)


For one glass nimbu pani, take one glass water and squeeze half a lemon juice, add sugar or salt as desired. I like

mine with a pinch of black salt and pepper powder. Stir till salt or sugar dissolves and enjoy chilled or at room


6. Watermelon juice (Tarbooj ka Ras)


Blend 2 cups watermelon cubes with a pinch of salt and pepper if desired. Strain and pour into a glass and enjoy chilled.

7. TENDER Coconut Water (NaRial Pani)

Our very own Narial Pani and this needs no recipe, enjoy fresh direct from a tender coconut!!

Photo by Any Lane on

Dudhi and Chana Dal Bhaji

Dudhi and Chana Dal Bhaji

Dudhi and Chana Dal bhaji

(White pumpkin & split chick peas vegetable)

We love this vegetable gravy. Only turmeric powder is added as a spice in addition to the fresh ingredients. So even though it is cooked with minimum spices yet turns out delicious, light & nutritious.


  • 1 cup chana dal
  • 1 medium pumpkin
  • 2 medium onions, chopped
  • 2 green chillies, chopped
  • 2 lakes garlic, sliced
  • 2 medium tomatoes, chopped
  • 1 tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 2 tbsp. oil
  • 2 tbsp. chopped coriander leaves to garnish.


  1. Wash and boil the dal in 2 cups water. 
  2. Peel the pumpkin, cut into cubes, wash and drain. 
  3. When the dal is half cooked add the pumpkin cubes and salt and cook till dal and pumpkin are tender.  Don’t overcook the dal, should be tender yet whole.
  4. Set aside.
  5. Take another vessel and add oil. 
  6. When hot add the chopped onion and garlic and green chillies. 
  7. Fry till onion is translucent
  8. Then add the chopped tomatoes and cook till tomatoes are soft. 
  9. Add turmeric powder, mix and add the cooked dal and pumpkin, sufficient water for gravy and bring to boil. 
  10. Lower flame and simmer for 10 minutes or till oil surfaces. 
  11. Adjust seasoning and add the chopped coriander leaves, mix.
  12. Serve hot with any Indian bread or steamed rice.

Yam and Moong Curry

Yam and Moong Curry

Yam (Suran, Elephants foot) and Moong (Green Gram) Curry


  • ½ cup whole moong (green gram)
  • ½ kg. Yam (elephants foot)
  • 1 medium onion
  • 4 flakes garlic
  • 1 sprig curry leaves
  • ½ tsp. mustard seeds
  • 1 tbsp. Bafat masala, or to taste
  • ½ cup fresh coconut
  • 1 tsp. tamarind pulp
  • 1 tsp. jaggery (optional)
  • 1 tbsp. Oil


  1. Clean the yam and cut into cubes, wash and drain.  Use gloves to prevent hands itching. 
  2. Pick and wash the moong and boil with 2 cups water. 
  3. When half done, add the yam pieces and cook till moong and yam are tender. 
  4. Add salt. 
  5. Take off flame. 
  6. In another vessel, add oil, when hot add the mustard seeds
  7. When they splutter, add the curry leaves, crushed garlic and onion and saute till onions are light brown. 
  8. Add the bafat masala and fry for a minute. 
  9. Add the moong and yam vegetable alongwith the stock and add more water for curry if required.
  10. Bring to a boil and simmer till oil surfaces. 
  11. Add the tamarind and jaggery and fresh coconut and adjust seasoning. 
  12. Cook for 5 minutes and take off the heat.  Serve hot.

Sprouted Moong Bhaji

Sprouted Moong Bhaji

Sprouted Moong (Green Gram) Bhaji


  • 2 to 4 cups sprouted moong
  • 2 medium onions, chopped
  • 2 to 3 flakes garlic, sliced
  • 1” pc ginger, chopped
  • 2  tomatoes, chopped
  • 2 green chillies, chopped
  • 1 tbsp. Bafat Masala
  • 1 tsp. Salt, or to taste
  • 2 tbsp. oil
  • Few curry leaves
  • ½ tsp. mustard seeds
  • 2 tbsp. Coriander leaves, chopped to garnish


  1. Wash and pick the sprouted moong, drain. 
  2. Heat a pan, add oil.  When hot, add the mustard seeds. 
  3. When they splutter, add the curry leaves, garlic, ginger, chillies and saute for ½ a minute. 
  4. Then add the onion and fry till translucent. 
  5. Then add the tomatoes and fry till soft. 
  6. Add the bafat masala.  You may add more or less according to taste and saute for  a minute. 
  7. Then add the sprouted moong, salt and one cup water, mix, bring to a boil and cook 10 to 15 minutes until the moong is cooked. 
  8. Garnish with chopped coriander leaves and serve hot.

Methi Bhaji with Prawns

Methi Bhaji with Prawns


  • 8 to 10 bunches Methi leaves
  • 1 Cup prawns
  • 2 medium Onions, chopped
  • 2 medium potatoes, chopped
  • 2 medium tomatoes, chopped
  • 2 green chillies, chopped
  • ½ tsp. ginger garlic paste (optional)
  • 1 heaped tbsp. mixed masala (Sunday/Bafat/East Indian, etc.
  • 1 tsp. Salt or to taste
  • 2 tbsp. Oil


  1. Chop off the roots of the methi and cut each bunch into two or three pieces.
  2. Immerse in plenty of water so that the sand settles to the bottom.
  3. For methi grown at home without soil, there is no sand or soil but do soak in water to remove as much of the husks as possible.
  4. Wash in two to three changes of water and drain well.
  5. Clean, devein and wash prawns.
  6. Dain and set aside.
  7. Heat a pan, add oil, then add the onions and saute till translucent.
  8. Add the chillies and the tomatoes and fry till tomatoes turn soft.
  9. Add the masala powder, salt and stir.
  10. Add the methi bhaji, a cup of water, mix and cook for 10 minutes covered.
  11. Then add the potatoes and mix, cook for 10 minutes covered.
  12. Then add the prawns, ½ cup of water if required, mix and cook for further 10 minutes.
  13. Open the lid, check seasonings and cook further 2 to 3 minutes till oil appears on the surface.
  14. Serve hot with rotis, chapatis, phulkas, etc.

Check out how to grow Methi indoors

Thai Garlic Fried Rice

Thai Garlic Fried Rice


  • 2 to 4 tbsp. Oil
  • 2 green onions with the green stems, chopped (set aside some for garnish)
  • 15 cloves garlic (slice 8 into thin slices and the remaining crush coarsely or pulse in the grinder)
  • 4 to 6 cups cooked (cold) rice
  • 4 eggs, beat with salt and pinch of pepper powder
  • Juice of one lime
  • ¼ tsp. ground pepper
  • 2 tbsp. soy sauce
  • 2 tbsp. oyster sauce or fish sauce


  1. Heat oil and add the sliced garlic and fry on medium heat till golden. 
  2. Remove and drain on absorbent paper. 
  3. Add the crushed garlic to the oil and saute for a minute. 
  4. Add the onion and fry till translucent.  (I have used regular onion as green onion was not available). 
  5. Add the eggs and stir fry to scramble and cook till just set. 
  6. Add the rice and fry while mixing thoroughly for 1 or 2 minutes. 
  7. Add the fish or oyster sauce, soy sauce and lime juice and mix well. 
  8. Add the green onion kept for garnish and mix. 
  9. Remove from heat and serve topped with the garlic chips (fried garlic) and sprinkled with pepper powder.
  10. Serve hot with Thai Green Curry.

Thai Green Curry

Thai Green Curry


To be ground to a paste

  • 1 tsp. coriander powder
  • ½ tsp. cumin powder
  • ¼ tsp. pepper powder, preferably white
  • 2 medium shallots or onions
  • 4 cloves garlic
  • 4 green thai chillies (or normal green chillies)
  • 2” piece ginger
  • 2 stalks lemon grass
  • 8 to 10 stalks of fresh coriander
  • 1 tsp. salt


Use as per your choice of type and quantity.

I have used broccoli, carrot, white pumpkin and thai (baby) brinjals

Clean and wash the vegetables. Cut the broccoli into florets, carrots into slices or long wedges, cube the pumpkin and remove stem of the brinjals and cut into half the larger brinjals.  Immerse the brinjals (cut ones especially) in water until use. 

(other options may be bean sprouts, French bean or sugar snap peas, squash, sweet potato, etc.)

For non-veg option

Use a cup of shredded boneless chicken or shrimp

Thai Curry ingredients

  • 2 tbsp. oil
  • 2 cups water
  • 2 cups coconut milk (400 ml)
  • 6 to 8 Kafir lime leaves
  • 2 tbsp. fish sauce or soy sauce
  • 2 tbsp. lime juice (half a lime)


  1. Grind the paste ingredients till smooth. 
  2. Heat oil in a pan and add the green curry paste and fry on medium for 10 minutes.
  3. If using chicken add it to the paste at this point and cook 10 minutes. 
  4. Then add all the vegetables and cook 5 to 7 minutes. 
  5. If using shrimp, add at this point
  6. Add the coconut milk, water and kafir lime leaves and mix well.
  7. Bring to a boil and simmer 10 minutes. 
  8. Add the fish or soy sauce and lime juice. 
  9. Check seasonings. 
  10. Add salt if required or increase the sauce or lime juice to taste. 
  11. Cook for a minute and take off the fire. 
  12. Serve with plain steamed rice or Thai garlic fried rice.

Sweet beaten rice Godd Fov

Sweet beaten rice (flat sweet poha) / Godd Fov

No cook breakfast or teatime snack.  Comes together in minutes (if you have all ingredients to hand).  Delicious, satisfying and healthy.   My mother made this often as a teatime snack, when we returned from school.  When was the last time you had Godd Fov?


  • 3 to 4 cups thin (beaten/flattened) rice (Fov)
  • 1 cup grated jaggery
  • 1 cup grated coconut
  • ½ tsp. cardamom powder
  • 2 tbsp. milk/water/coconut water


  1. Clean the flattened rice (fov/poha) for any dirt, etc.  Do not wash.  Pick any husk or impurities, if any. Usually the packaged beaten rice (good brands) will be quite clean.
  2. Add the jaggery, coconut, cardamom powder and mix all ingredients. 
  3. Add the milk or water to moisten the mixture a little bit and mix well with fingers. 
  4. Leave aside for 10 minutes. 
  5. Serve with tea or coffee for breakfast or a teatime evening snack.

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