Tag Archives: Vegetarian

Raw Jackfruit Vegetable

Raw Jackfruit Vegetable

Raw Jackfruit blooming time is from December until February, March and the fruit matures during the rainy season in India i.e. from July to August.  Raw Jackfruit is fibre rich and excellent for gut health in addition to containing moderate levels of Vitamin C and Potassium.  For optimum health benefits, it is always advisable to consume local and seasonal produce.


1 Small Raw Jackfruit

½ cup fresh coconut

2 tbsp. Tamarind pulp

2 tsp. Jaggery or to taste

Salt to taste

2 tbsp. oil

Roast, each separately and grind coarsely with the coconut

1 tbsp. coriander seeds

2 to 3 red chillis

½ tsp. cumin seeds

½ tsp. mustard seeds

½ tsp. peppercorns

½ tsp. fenugreek seeds (methi)


1 medium onion

4 to 5 garlic crushed

1 sprig curry leaves

½ tsp. mustard seeds.


Cut the Jackfruit and peel it.  Cutting the jackfruit is the difficult part as skin is very hard and the sap is sticky and will also make the knife sticky.  This can be controlled by oiling your fingers and palm and the knife.  Alternately, the sticky sap can be washed off later by first rubbing some oil all over your hands and the knife.

Cut the jackfruit into wedges and discard the pith.  Then cut into small slices and immediately immerse in plenty of water.  Once cut, wash well and place in a vessel, add some water and bring to a boil and cook 10 minutes.  Add a tsp. of salt.

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How to cean and cook Terem Leaves Alun Leaves and Alsande curry

How to clean and cook Terem leaves

Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich.  Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery.  However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.

Terem/Taro/Alu leaves and Alssone Curry


15 Terem leaves and 3 to 4 stems

1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)

1 cup fresh grated coconut

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. turmeric powder

1” pc cinnamon stick

2 cloves

2 red chillies

5 flakes garlic

1 medium onion

2 medium tomatoes

8 Kokum petals

1 tsp. Salt or to taste

2 tbps. Coconut oil

Wash the leaves well and wash and peel the stems.  Chop finely.  Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning.  Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender.  Add salt and then add the chopped terem leaves and stem and cook 10 minutes.  Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste.  Take another vessel and when hot, add the oil and fry the sliced onion till light brown.  Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes.  Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required.  Adjust seasoning and cook 15 minutes till oil surfaces.  Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!

Sprouted Moong and Jackfruit Seeds Curry

Sprouted Moong (Green Gram) and Jackfruit Seeds (Bikna) Curry

A super easy, quick, delicious and highly nutritious curry.

When I last prepared the sprouted moong bhaji (check  out  the video recipe) I had saved the excess sprouts in the freezer.  The Biknas I had frozen a large batch of boiled jackfruit seeds.  These proved handy when I had to rustle up a quick nutritious meal before rushing to work!

All you need is some steamed rice or chapatis any bread of your choice, with your favorite pickle (aachar).

For a more elaborate meal, serve with fried fish or fish cutlets!!


  • 1 cup sprouted moong (green gram)
  • 1 cup boiled jackfruit seeds (Bikna)
  • 1 medium to large Potato (optional), cubed
  • 1 medium onion, chopped
  • 2 flakes garlic, sliced
  • 1 sprig curry leaves
  • 1 tsp. mustard seeds
  • 2 tbsp. Bafat masala, or to taste
  • 4 tbsp. coconut powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. Salt, or to taste
  • 1 tbsp. Oil


  1. Rinse the sprouts and drain.   
  2. In a vessel add oil, when hot add the mustard seeds, when they splutter, add the curry leaves, garlic and onion and saute till onions are light brown. 
  3. Add the bafat masala and fry for ½  a minute. 
  4. Add the moong and and potatoes, if using, and more water, salt and bring to a boil and cook 10 minutes till potatoes are cooked. 
  5. Add the boiled bikna and tamarind pulp and cook 5 minutes. 
  6. Meanwhile dilute the coconut powder with some water and add to the curry, adjust gravy by adding sufficient water. 
  7. Bring to a boil and cook 5 minutes or till fat suraces. 
  8. Serve hot.

Tendli Miryapito

Tendli Miryapito

A traditional mangalorean style of cooking tendlis. Makes a nice addition to a festive or celebratory meal!

Tendli Miryapito – Tendli Jeere Meerem (Ivy Gourd/Tindoras)


  • ¼ Kg. Tendlis
  • 2 onions
  • 4 flakes garlic
  • 1/2 “ ginger (optional)
  • ½ cup cashewnuts (Moi) (soaked in water)
  • 1 tsp. Jeere Meerem powder
  • OR (jnstead of jeere Meerem powder)
  • ½ tsp. cumin powder
  • ½ tsp. pepper powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • 2 tbsp. coconut or olive oil
  • ½ tsp. vinegar (optional)
  • ¼ tsp. sugar (optional)


  1. Soak the tendlis in water and wash well. 
  2. Cut off the head and tail and smash the tendlis with a pestle with a light hand lest they get completely smashed. 
  3. Add the salt, masala powders, oil and mix well. 
  4. At this stage you can pre-prepare and keep aside till ready to cook or even keep in the refrigerator overnight. 
  5. Then add the chopped garlic, ginger (if using), sliced onion, add ½ cup water and cook till tender. 
  6. When cooked half way, add the cashewnuts and  mix. 
  7. Before taking off the fire add the vinegar and sugar and cook 5 minutes till water is almost absorbed. 
  8. If water dries up too quickly, add some more hot water and continue cooking. 
  9. Serve hot.

Mixed Vegetable Pulao

Mixed Vegetable Pulao

Using frozen mixed vegetables


  • 2 cups basmati rice
  • 1 cup frozen mixed vegetables
  • 1 medium onion, sliced
  • 2 stock cubes (chicken or vegetable)
  • 2to 3 sticks cinnamon
  • 5 cardamoms
  • 8 cloves
  • 2 tbsp. ghee
  • 4 cups hot water
  • ½ tsp. turmeric powder
  • ½ tsp. salt or to taste


  1. Wash rice and soak in water for atleast 15 mns. 
  2. Heat a pot, add ghee and fry the onion, on medium flame. 
  3. Add the whole cinnamom, cardamom & cloves and saute till onion turns light brown. 
  4. Add the stock cubes and stir until it dissolves, add the frozen vegetable and saute for 2 minutes. 
  5. Add the drained rice and gently mix till the rice grains are coated with ghee and fluff up a bit. 
  6. Add the hot water, turmeric powder, optional if you want to leave the pulao white.
  7. Add salt to taste, it will already have some salt due to the stock cubes. Stir, bring to a boil. 
  8. Cover and reduce flame and cook. 
  9. Stir once in between to mix.
  10. Cook till water is completely absorbed. 
  11. Serve hot with raita, yogurt, pickle, dahi curry or at any festive meal.

Brinjal Pakoras

Brinjal Pakoras

Brinjals or aubergines or eggplants as they are called are a very versatile vegetable and a universal favorite, available roundthe year. They are delicious fried as pakoras, bhajias, stuffed with mince or green chutney masala (these recipes are in the book Mai’s recipes). The brinjal bharta and brinjal pickle are famous and so is the turkish recipe Imam Bayildi


  • 6 medium brinjals (or two large)
  • 1 ½ cups besan (gram flour)
  • ¼ tsp. soda bircarb (optional)
  • 1 tsp. carom seeds (ajwain)
  • 2 tsp. chilli powder or to taste
  • 1 ½ tsp. amchur (dry mango powder) or pomegranate seeds powder
  • 1 tsp. salt or to taste
  • 1 ½ cups water
  • Oil for shallow frying


  1. Slice the medium brinjals horizontally.  If large cut into round slices.
  2. Mix the gram flour, soda bicarb, ajwain, chilli powder, amchur, salt to taste and make a batter with 1 cup water.
  3. Add some more water if batter is too thick. 
  4. Batter should coat the brinjals without dripping. 
  5. At the same time the coating should not be too thick. 
  6. Shallow fry to golden brown on both sides in hot oil. 
  7. Serve hot with ketchup, mint sauce, chilli garlic sauce or any sauce of your choice. 
  8. Make into sandwiches with bread or pita bread or rolled into a chapati for breakfast, packed lunch or a snack.

Urad Dal Vadi

Urad Dal Vadis

A crispy and delicious hot snack to provide some warmth on a wet rainy day or cold weather or simply when relaxing at home wth a nice hot cup of tea or coffee!

To get crisp and crunchy edges, make sure the batter is thick and dry. Batter should not be of dropping consistency. You can achieve this by heating gradually in the microwave after grinding the dals, till you get the right consistency. Mix and then add the rest of the ingredients. When frying take a teaspoon of batter and slide with another spoon into the oil. Avoid making balls with your hand as that would give you smooth edges, you want uneven edges for these vadis to add to the crispiness and crunchiness!!

Urad Dal Vadi

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 1 ½  cups urad dal
  • ½ cup yellow moog dal
  • 4 green chillies
  • 2” pc ginger
  • 2 medium onions
  • ½ cup coriander leaves
  • 1 tsp. chilli powder
  • 1 tsp. coriander powder
  • 1 ½ tsp Salt or to taste
  • A pinch asafoetida (optional)


  1. Wash and soak the dals for 4 to 6 hours or overnight. 
  2. Grind with green chillies and ginger to a coarse thick paste. Remove. 
  3. If the paste is not thick enough put in the microwave for a minute or two to dry it up a little. 
  4. Add the rest of the ingredients and mix well to incorporate some air into the batter and combine the mixture. 
  5. Heat oil to smoking, reduce flame and put a tsp full of the batter and fry in batches on medium low till golden brown and crisp. 
  6. Remove and serve hot with a green chutney, coconut chutney or tomato ketchup.

Urad Dal Vadi

Other snacks to try: Saudana Vada, Medu Vada, Vada Pav

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Musallam Phool Gobi

Extraordinary dishes prepared with ordinary vegetables!!

This recipe has been in my book since I was in school in the early 70’s, which was shared by Irene Vaz. In those days “Dalda” a brand of hydrogenated vegetable oil, was an household name for an affordable ‘ghee’ substitute, made famous by Lintas the company responsible for their advertising. One of their vigorous campaigns was a recipe contest and the winning recipes were published. A must ingredient in every recipe was Dalda! Have your ever seen a recipe calling for ‘Parachute’ rather than ”Coconut Oil’? But with Dalda it was the brand that was made famous rather than the product (vanaspati). Vanaspati is a thick vegetable oil NOT Ghee, but was commonly used instead of ghee.

Musallam Phool Gobi is from this recipe contest. Although I had it since the 70’s I tried it only in the 90’s when we invited two of our friends and their families over for Lunch as their parents were visiting Kuwait. The parents were strict vegetarians and wanting to impress them I prepared this dish, but they didn’t believe that it was home-cooked and kept insisting that it was certainly ordered from a restuarant. So that’s how delicious it turns out!

To prepare Musallam Phool Gobi, clean cauliflower and remove the leaves.  Wash whole flower well and soak it in warm salted water to 10 to 15 minutes.  Drain and rinse. 

Immerse in salted water

Wash and cut tomatoes into fours.  Slice onions finely.  Grind the ingredients from garlic to salt.  Heat 2 tbsp. ghee in a pan and fry the onions till golden brown, remove and set aside. 

While the onions are frying, take a deep broad vessel and add 2 tbsp. ghee, when hot, add the cardamoms, cinnamon and bay leaves.  Add the ground paste and fry for a few minutes.  Add the tomatoes and cook for five minutes.  Then add the whole cauliflower, stem side up. 

Cook on low heat till half done.  Turn over and cook  till tender and light brown.  Do add any water.  Garnish with the browned onions and serve hot with parathas or chapaties or any Indian bread of your choice.

Musallam Phool Gobi

  • Servings: 6-8
  • Difficulty: Average
  • Print


  • 1 medium cauliflower
  • 4 large tomatoes
  • 4 large onions
  • 10 flakes garlic
  • 1” pc ginger
  • ½ tsp. turmeric powder
  • ½ tsp. chilli powder or to taste
  • 1 tbsp. poppy seeds (can be substituted with cashewnuts)
  • 2 tbsp. dry coconut
  • 8 groundnuts
  • Salt to taste
  • 4 tbsp. Ghee
  • 8 cardamoms
  • 1” cinnamon
  • 2 bay leaves


  1. Clean cauliflower and remove the leaves.  Wash whole flower well and soak it in warm salted water to 10 to 15 minutes.  Drain and rinse. 
  2. Wash and cut tomatoes into fours. 
  3. Slice onions finely. 
  4. Grind the ingredients from garlic to salt. 
  5. Heat 2 tbsp. ghee in a pan and fry the onions till golden brown, remove and set aside. 
  6. While the onions are frying, take another deep broad vessel and add 2 tbsp. ghee. When hot, add the cardamoms, cinnamon and bay leaves.
  7. Add the ground paste and fry for a few minutes. 
  8. Add the tomatoes and cook for five minutes. 
  9. Then add the whole cauliflower, stem side up. 
  10. Cook on low heat till half done. 
  11. Turn over and cook  till tender and light brown.  Do not add any water. 
  12. Garnish with the browned onions.
  13. Serve hot with parathas or chapatis or any Indian bread of your choice.

Extraordinary dishes prepared with ordinary vegetables. Also check out Aloo Chutneywale and Imam Bayildi.

Pao-Bhaji – Mumbai’s Iconic Street-Food!

Pao Bhaji – Pav Bhaji

Published: October 22, 2015

Pao-Bhaji (or Pav Bhaji) is a simple potato and tomato dish, made famous on the side streets of the city that never sleeps and loves to eat out.

I can gorge on street-food anytime and my favorite is undoubtedly Pao-Bhaji. In the late 70’s when I used to work at New Marine Lines, behind the Income Tax Office, the office boy would gladly fetch Pao-Bhaji for my lunch on days I did not carry tiffin from home. This happened very often as it gave me an excuse to have this mouth-watering meal.  Those familiar with this area would have tasted this and many other delicious lunch-time options available on the lane leading to cross maidan.  The food-carts now, most certainly upgraded to food stalls.

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