Category Archives: Entrees

Sea Food Chowder

Serves 6


  • 3           tbsp butter
  • 1           fresh fennel bulb, centre core removed, sliced thinly
  • 2           med-large potatoes, peeled and diced.1 large white onion
  • 1           medium leek, white part only diced
  • 2           small bay leaves
  • 5-6        sprigs chopped fresh thyme
  • 2           cups fish stock
  • 2           cups whipping cream
  •              Zest of 1 lemon
  • 1           cup diced fish(Halibut, salmon or ling cod)
  • 1           lb prawns or another seafood of your choice
  •              Chopped fresh herbs, such as parsley, dill and/or chives
  •              Salt and pepper to taste


  1. Melt butter in large saucepan over medium heat.  Add fennel, potato, onion and leek. Cook. continue stirring until vegetables are tender but not brown, about 10 minutes.
  2. Add bay leaves and thyme, fish stock and cream.  Simmer until chowder thickens slightly and flavours blend, about 10-15 min.  Add lemon zest and salt and pepper to taste.
  3. The chowder can be made ahead to this point, and stored in the refrigerator until you’re ready to serve it.
  4. To complete the dish: dice fish and devein prawns.
  5. Reheat the chowder base over medium heat until it reaches a simmer. Add the fish and prawns and cook for 8 minutes, stirring constantly.
  6. Season with salt and pepper and add fresh chopped herds.
  7. Divide the seafood into bowls and serve. 

Salmon Chowder

Bisques and chowders are two types of thick soup.  Bisque is generally smooth while chowder is chunky.  Both have a history with seafood – the word chowder comes from the french word for cauldron in which fishermen made their stew, but both words are often used to describe non-seafood dishes as well.

Serves 6-8

  • 6          tbsp canola oil
  • 3          large yellow onions, diced medium
  • 3          large carrots, diced medium
  • 6          stalks celery, diced medium
  • 1          lb potatoes, diced medium 
  • 5          cups water
  • 2          tbsp dried oregano
  • 1          tbsp dried basil
  • 1          tbsp dried thyme
  • 1          tbsp salt
  • 1/2       cup roasted garlic*
  • 1          small roasted red bell pepper peeled**
  • 3          cups whipping cream
  • 1          lb fresh Salmon, Halibut or ling code, boneless, cut into bite size pieces
  • 1          tbsp chipotle chili 
  • 1          tbsp chopped fresh dill


  1. Heat 4 tbsps of the oil in a large heavy-bottom saucepan.Stir in all but 2 tbsps of the chopped onions as well as all the carrots and celery,  (set the onions aside for now).  Cook for 25 minutes or until tender.
  2. Add the potatoes, water, dried spices, bring to a simmer and cook uncovered for 20 minutes.
  3. Meanwhile, use a food processor to puree the roasted garlic and red pepper.  Add to the soup along wth the cream.
  4. Heat the remaining 2 tbsps oil in a medium heavy bottom frying pan over medium-high heat. Add the fresh salmon, chopped onions and chipotle puree.  Sure for 4-5 mins, then transfer to the soup pot.
  5. Simmer for 5 min. or until the chowder is hot throughout, then serve, garnish each bowl with a little chopped dill.

* To roast a whole garlic, preheat the oven to  400 degree, slice the paper end of the build, exposing the top of the garlic cloves.  Drizzle lightly with olive oil, wrap tightly in aluminum foil, and bake for 20-25 mins,, until soft.

**To roast bell peppers, preheat the broiler in your oven, then core each pepper and slice it into quarters.  Place the pieces skin side up on a baking sheet and slide it under the broiler, roasting until the skin is blackened.  Pop the blackened peppers into a bowl, cover tightly with plastic wrap, and steam for 20 min.  Remove the skins.  they should slide off easily.

Corn Chowder

Substitue corn for salmon


Taco Meat

Serves 4


  • 1           lb lean ground beef
  • 1/4        cup vinegar
  • 1           tsp sugar
  • 1           tsp dried oregano leaves
  • 1           tsp red chilly powder(optional)
  • 1           tsp paprika
  • 1/2        tsp garlic paste
  • 1/2        tsp ginger paste1/2 tsp salt
  • 1/2        tsp freshly ground pepper
  • 1/2        tsp freshly ground cumin
  • 1           small red onion
  • 1           medium red or green pepper
  • 1           jalepino, thinly sliced
  • 1           tbsp chopped cilantro


  1. In a saucepan add beef, vinegar sugar, oregano, chillies, paprika, garlic and ginger paste, black pepper and cumin and cook on medium high heat, stirring and breaking the beef.
  2. Reduce the heat to medium and cook for 10 mins., stirring it a couple of times, till most of the liquid has evaporated.
  3. Add the sliced onions, peppers, jalepino and cilantro.
  4. serve it on rice with Salsa


you can use any meat, I have used chicken ground.



  • 1           cup basmati rice
  • 1           cup long grain ice
  • 1/4        cup chana daal
  • 1/4        cup moong daal
  • 1/4        cup Toor Daal
  • 1           cup yoghurt
  • 1/2        cup water
  • 1           tsp ajwan(ajma)
  • 1           tablespoon Sesame seeds
  • 1           tsp chilli powder(optional)
  • 1           tsp freshly ground black pepper
  • 1           tsp freshly ground cumin(jeera)
  • 1/2        tsp turmeric powder
  • 1           tsp ground garlic
  • 1           tsp ground ginger
  • 1           tsp ground jalepino
  • 2           tbsp sugar
  • 1           cup sliced onions
  • 1/4        cup fresh chopped cilantro
  •              juice of 1 lemon or
  • 1/2        tsp citric acid
  • 1           tsp eno or baking soda

For Tempering(Vagar)

  • 1/2        cup vegetable oil(or oil of your choice)
  • 10         curry leaves
  • 1/2        tsp mustard seeds
  • 1/2        tsp fenugreek seeds
  • 1/2        tsp cumin seeds
  • 1           red chilli (dried or fresh)(optional)

For Decoration

  • 2           tablespoon sesame seeds
  •              a few onion rings
  •              a few cilantro leaves


  1. Rinse and soak the rice and daal for 5 hrs or overnight.
  2. In the morning drain the rice and daal.  In a blender or a food processor puree this with yoghurt and water to a thick paste.  Let it stand overnight.
  3. In the morning add the rest of the ingredients except eno and mix well.
  4. Preheat the oven to 375 degrees.  Grease the baking pan with pam or butter.  Line the pan with baking paper.
  5. Make the vagara,
  6. Heat the oil in a fry pan.  When the oil is hot add curry leaves, and the rest of the vagaries ingredients.  When the seeds start to pop, add this to the mix.  Add the eno and mix well.
  7. Pour the mix in the prepared pan. decorate with sesame seeds, onion rings and cilantro leaves.
  8. Bake on the middle shelf for 1 hour till the top is brown and when you insert a bamboo stick it in the middle, it comes out clean.
  9. Serve with Garlic Chutney or Sambaro.

Hondavo IngredientsHondavo Ingredients

Kadhi and Kichadi(or Kichari)

It is a Cold Snowy Day in Vancouver.  It has been snowing for 3 days now, so I decided to make Kadhi and  Lassi Kichadi (or grey kichadi) for dinner.

Snow Feb 2019







Kadhi is a yoghurt based gravy dish to which chickpea flour/besan is added, tempered and then simmered with spices.  Kadhi is a popular North Indian dish, made with chickpea flour and yogurt as main ingredients along with various spices.  In India each state and region has their own version of kadhi.  Panjabi Kadhi is thick with  pakoras added to it.  Gujarati kadhi is thin and sweet as jaggery or sugar is added to it.

Kichadi is a simple dish that has the consistency of porridge. kichadi is from Indian subcontinent made from rice and Mung Daal(lentils).  In Indian culture, it is considered one of the first solid foods that babies eat.  It is also eaten by those recovering from indigestion problem.  It is also a comfort food to be eaten on a cold winter day.  It can be  a simple dish served with ghee or butter or it can be spiced up with vegetables in it.  It is served with masala potato and kadhi.  This kichadi is cooked on slow heat till it is very soft.  Back home khichdi is cooked in a clay pot on a sagari(sagari is a cooking stove and uses coal). We also had our main meal at lunch time and then have a simple meal for dinner.  Kadhi Kichari is one of the simple meal.  A lot of our seniors have dudh kichadi(milk and kichadi0 or dahi kichadi (yoghurt and kichadi) for dinner. Add papadum and mango pickle to the meal.  The following day we added the the oil from the mango pickle and had the kichadi, tastes pretty good.














  • 1           lt yoghurt (6%MF)
  • 3           cups water
  • 1           level tbsp chickpea flour
  • 1           tbsp green masala
  • 1/4        tsp  haldi(turmeric powder)
  • 1           tsp dhana jeera(coriander and cumin powder)
  • 1           tsp salt(to taste)
  • 1           tbsp sugar/jaggery
  • 1           jalapeño(optional)
  •              coriander leaves for garnishing


  • 2           tbsp vegetable oil
  • 1           spring curry leaves
  • 1           broken red chilli(optional)
  • 2           clove garlic, thinly sliced
  • 1/2        tsp jeera(cumin seeds)
  • 1/2        tsp rai(mustard seeds)
  • 1/2        tsp methi(fenugreek seeds)


  • In a Medium bowl add the yoghurt, water, chickpea flour, green masala,haldi, chana jeera, and salt and mix well.  Make sure there are no lumps in the mixture.
  • Heat a large sauce pan on high heat.  Add the oil, when the oil is hot add the rest of the tempering ingredients.  When the seeds start to pop, add the yoghurt mix and mix well.
  • Keep stirring till the curry thins out, about 5 minutes.  The kadhi will boil over if you do not stir it.
  • Lower the heat to medium and let it simmer for about 10 minutes, stirring a few times.
  • Add the sugar/jaggery,  jalepeno cut in half and coriander leaves.
  • Serve hot with Lassi kichari, chuti kichari or vegetable pilau.
  • You can serve kadhi in a small tea cup for people to drink it. 



  • 1/2       cup Split Mung Daal
  • 1/2       cup long grain rice
  • 4          cups water
  • 1/2       tsp salt
  • 2          oz butter or ghee.


  1. Rinse  mung daal and rice with cold water a few times.
  2. Add mung daal and rice to a pot with 4 cups water and 1/2 tsp salt.
  3. Bring to a boil on high heat stirring occasionally.
  4. Add the butter/ghee.  Reduce heat to medium low(mark 4) and simmer until all the water is absorbed.
  5. Turn the heat off.  Mash the kichadi and serve with yoghurt, kadhi or other vegetable curry.


If you soak mung daal and rice for 1/2 hr or more, the kichadi will cook faster.

Chutti Kichadi(Rice with Lentils)

The spilt pigeon peas provides protein, and the rice provides carbohydrates.  Make this a more balance meal with a vegetable curry and or Kadhi and carrot pickle.


  • 1/2           cup tovar ni Daal( split pigeon pea)
  • 1              cup basmati rice
  • 4              tbsp vegetable oil
  • 3              whole elichi (green cardamon)
  • 5              laving(cloves)
  • 1/4           tsp jeera(cumin)
  • 1/4           tsp Mari(black pepper)
  • 1              1” stick cinnamon stick
  • 1/2           tsp crushed ginger
  • 1/2           tsp crushed garlic
  • 1/2           tsp crushed jaleoino
  • 1              tsp salt
  • 1/4           tsp haldi(turmeric powder)
  • 1/2           tsp garam masala


  1. Rinse and soak the Daal in cold water for at least and hr, if not more.
  2. Rinse and soak the rice in cold water for about half an hour.
  3. In a medium saucepan, heat the oil.  Add elichi, laving, jeera, mari and cinnamon stick.
  4. Add the green masala and stir for a minute.
  5. Add the daal and stir for a few minutes, add the salt and haldi.
  6. Add the hot water and bring to a boil, add the drained rice, mix, cover and cook on medium heat for about 10 minutes or till most of the liquid has evaporated.
  7. Sprinkle with garam masala and bake in a preheated 300 degree oven for 10 minutes or lower the heat to low (mark 2) and let it cook on the stove top.
  8. Serve with Kadhi and or vegetable curry.

Egg and potato Rolls


Makes 6


  • 2                 cups finely chopped potatoes or frozen hashbrowns
  • 2                 tbsp vegetable oil
  • 2                 tbsp green chutney
  • 1                 tsp salt
  • 9                 eggs
  • 3                 tbsp finely chopped onions
  • 1                 tbsp finely chopped cilantro
  • 1/4              cup cold water
  • 2                 tbsp butter
  • 6                 10 inch wheat tortillias
  • 1                  tbsp vegetable oil


  1. Preheat the oven to 350 degrees F
  2. Grease a baking tray.
  3. Add 2 tbsp oil, 1 tbsp green chutney and 1/2 tsp salt to the potatoes and bake for 15 minutes or till the potatoes are cooked and light brown.
  4. In a bowl break the eggs, add 1/2 tsp salt, 1 tbsp green chutney, onions cilantro, and water and mix well.
  5. Heat a 9″ frypan, melt 1 tsp butter and make an omelette withe about 3/4 cup of egg mixture,
  6. While the omelette is cooking on a hot griddle cook the tortillia on one side for 1 min, brush it with oil turn it around and cook for another 1 min.
  7. Put the omelette in the centre of the tortillia, add 1/3 cup potatoes.  Bring the 2 sides 1″ in towards the centre and roll it up.
  8. Serve it hot with a green chutney.  This is a perfect breakfast to go.


Katori Chaat Savoury Bowls

Deep fried or baked katoris are made with flour and filled with your favorite toppng and topped with sweet and sour chutneys.

Katori means a bowl.  Fried katories are delicious.  Baked Katories are healthier and equally tasty.  The dough requirement for both the katories is different.  Baked katoris dough is made with milk or yoghurt to keep it soft compared to fried ones that only need water to make the dough.

IMG_6361Puri bowls for Bhel


  • 2         cups all purpose flour
  • 1/2      cup oil/butter
  • 1/2      tsp baking powder
  • 1/4      tsp ajwan
  • 1/2      tsp freshly crushed black pepper
  • 1/2      tsp freshly crushed cumin
  • 1/4      tsp salt
  • 3/4      cup milk or yoghurt(water if frying)
  • oil        for frying


  1. Preheat the oven to 350 degree F.
  2. In a medium bowl add the flour and the rest of the ingredients and make the dough.
  3. Wash and pat dry a muffin pan.  Turn it upside down and grease it with oil.
  4. Roll the dough into a circle, big enough to cover the outer side of one muffin mold.
  5. Bake them for 10-12 minutes or until the outer covering is brown.
  6. Let it cool and remove the katoris from the mold.

For fried Katories

  1. Roll the dough in a circle 1/8 of an inch thick.  prick the circle with a fork.
  2. Grease a katori, place the katori in the centre and wrap the dough around it.
  3. In the heated oil drop the katori wrapped with dough and fry it.
  4. Oil will start filling in the katori, be careful.  using a tong carefully remove the dough from the katori and after draining all the oil pull the bowl out.  Place the bowl on a greased paper towel.
  5. Continue frying the puri katori until it is light gold in colour, remove from the oil and let it drain.

Assemble the puri katories like bhel and serve.

Fish Cakes


  • 1/2              lb Fish fillet (you can use any fish –   I have used salmon)
  • 1/2              lb potatoes
  • 1                 tbsp finely sliced green onions
  • 1                 tsp green masala*
  • 1                 tsp salt(or to taste)
  • 1/2              tsp black pepper
  • 1/2              tsp freshly ground cumin
  • 1                 tbsp chopped cilantro
  •                    lemon juice
  • 1/4             cup bread crumbs
  • 1                egg
  • 1/2             cup canola oil


  1. Lay the fish in a fry pan and pour 1/2 cup water on it.  Bring this to a boil, lower the heat and simmer it for 5 min.  Let it rest for 10 min in the fry pan.
  2. Meanwhile, peel the potatoes and cube them into an even-sized chunks.  Put them in a saucepan, cover it with water and add 1/2 tsp salt.  Bring to a boil and then simmer it for 10 mins or until tender, but not broken.
  3. Take the fish out of the water and mash it with a fork.
  4. Drain the potatoes and mash it with a fork.
  5. In a small bowl mix the fish, potatoes and the next 7 ingretients.  Using your hands, gently mix everything together.
  6. Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
  7. Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
  8. On med-hot heat, heat the oil in a small frypan, dip the cakes in the egg and shallow fry the cakes on each side about 2 mins till they are golden brown.
  9. Remove from the oil, drain it on paper towel and serve with a chutney.


  • Green Chutney
  • 1         oz garlic
  • 1         oz ginger
  • 1         hot pepper
  •            handful cilantro
  1. Blend everything together to a fine paste.
  2. Use as needed.

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India


  • 2              level tbsp coriander seeds
  • 1              level tbsp cumin seeds
  • 1              level tbsp aniseed seed
  • 1/4           level tsp fenugreek seeds
  • 1              1″ cinnamon sticks
  • 2              tbsp canola oil
  • 2              medium onions, peeled and chopped
  • 2              carrots, peeled and roughly chopped
  • 2              tbsp green masala
  • 5              oz masoor daal, washed
  • 3              large tomatoes, roughly chopped
  • 1              lt water(4 cups)
  • 1              can coconut milk
  • 3              tbsp cooked rice
  •                 lemon juice to taste
  • 1              tsp salt


  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

IMG_3008 (1)

Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.