Category Archives: vegetarian


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.


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.

Kashmiri Dum Aloo

Indian Kashmiri Dum Aloo is a mildly spiced potato curry, tomato based,cooked with spices and yoghurt.
It is not as spicy as it looks.  The curry has the Indian spices, yoghurt  and gorgeous lush red colour from tomato paste.
 In Indian homes, a curry is for dinner, no matter how hot the tempreture.
According to the elders, spices in a curry help fight stress, calm you down, and make you feel good even on a hot summer day.  Some spices are cooling and are preferred on summer days.
Cooling spices are:  cumin seeds, coriander seeds, fennel seeds, green cardamom.  So in summer we have cardamom tea, yoghurt based curries li ke dum aloo, or cumin(jeera) lassi or fennel ice cream.
Warming spices are:  Cinnamon, black cardamom, mustard seeds, cloves, star anise, bay leaves, curry leaves, mace etc.



  • 10-12            small potatoes peeled and cut in half
  • 1                   cup yoghurt (if using Greek yoghurt add 1/4 cup water)
  • 3-4                tbsp cilantro(to garnish)
  • 1/4                cup tomato paste
  • 1-2                white onion(about 1 cup finely chopped)
  • 1                   tsp chopped garlic
  • 1                   tsp chopped ginger
  • 4                   tbsp vegetable oil
  • 1/2                tsp salt
  • 1                   tsp mild paprika or
  • 1/4                tsp cayenne
  • 1/3                cup cashews(10-12 soaked in mild and blended)
  • 1/4                cup milk

Spice Blend

  • 1                  tsp fennel seeds
  • 1                  tsp cumin seeds
  • 1/2               tsp cardamon seeds
  • 4-5               black pepper
  1. Wash the potatoes.  Peel off skin and cut then in half.  Prick each potato with fork 2-3 times (this makes potatoes tender faster when frying and also help absorb flavour in the curry later)
  2. Heat a large saucepan.  Add all the spices except chili powder and roast for 30 seconds or until fragrant.  Remove in a mortar and pestle or a spice grinder and grind to a powder.
  3. Soak cashew in milk and set it aside.
  4. Heat 3 tbsp oil in a heavy bottom large saucepan.  Add potatoes and cook until crispy almost brown from all sides,
  5. Remove potatoes on a plate lined with paper towel.  Test if done – pierce a knife through one potato, the knife  should slide in smoothly.
  6. Add onions, garlic and ginger and saute until onions are soft.
  7. While onions cook, grind cashew to a paste with soaking milk.  In onion, mixture add ground toasted spices and cook for 1 minute.  Add Cashew paste and cook for 3-4 minutes until oil separates.
  8. Reduce heat to low, add yoghurt and mix well.  Increase the heat and continue cooking for another 5 minutes or until oil separates.
  9. Add the potatoes with 1/2 cup of water, mix well and cook for 5 minutes.
  10. Remove from the heat, garnish with cilantro and serve with naan and/or rice.

Roasted Curry Cauliflower Dip

Roasting the cauliflower brings out a depth of flavour in the gorgeous dip.  Serve this hint of curry spread with pappadum, crudites or crackers.

Roasted Curry Cauliflower Dip






Makes 3 cups


  • 3/4            cup Balkan-style plain yoghurt(Greek yoghurt)
  • 1/4            cup extra-virgin olive oil
  • 1                tsp curry powder
  • 1/2            tsp salt, ground cumin and ground coriander
  • 1/4            tsp ground ginger and pepper
  • 1                head cauliflower(about 2 lbs)
  • 1                large onion cut into eighths
  • 6                clove garlic
  • 1                tbsp lemon juice
  • 3                tbsp chopped fresh cilantro


  1. In a large bowl, stir together 1/3 cup if the yoghurt, oil, curry powder, salt, cumin, coriander, ginger and pepper.
  2. Cut cauliflower into florets;  add  yoghurt mixture along with onions and garlic, tossing to coat.
  3. Spread on large greased baking tray; roast in 425 degree F(220) oven, stirring once, until tender and browned, about 40 minutes.  Let cool.
  4. In food processor, puree together cauliflower mixture, remaining yoghurt and lemon juice until fairly smooth with a few chunks.
  5. Stir  in cilantro.

Vegetarian Thali

Thali is a metal dish used to serve foods.  The idea behind Thali is to offer all the 6 different flavours of sweet, salt, bitter, sour, astringent and spicy on one single plate.  According to the Indian customs, a proper meal should be a perfect balance of all these 6 flavours.  A fruit is often served at the end of the meal.

Dishes served in a Thali vary from region to region in South Asia and are usually served in small bowls, called katori.  These katoris are placed along the borders of the round trays – the actual thali.  Typical dishes include rice, daal, vegetables, roti, papad, and a sweet dish to top it off.  Rice or Roti is a usual main dish which occupies the central portion of the Thali, while the side dishes like vegetable curries and other delicacies are lined circularly along the round Thali.

Dokra Daal Kheer Mixed Vegie Curry Bhindi (Okra) Masala
Brown Rice Carrot Pickle In the Centre,  Far Far

Serves 4

Daal                                      Rice

Gujarati Daal 1Rice 2







Gujarati food is very tasty and it has a lot of different spices.  It is sweet from sugar, hot from chili, bitter from fenugreek seeds, sour from lemon juice and nutty from peanuts.  I got this recipe from my mother who got it from our Gujarati neighbor in Uganda.


  • 1            cup toor daal
  • 1/4         cup raw peanuts
  • 1            med tomato chopped.
  • 1            tsp dhana jeera
  • 1/4         tsp haldi (tumeric powder)
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1/2         tsp green chilli paste
  • 1/2         tsp salt
  • 1            tbsp sugar (optional)
  • 2            tbsp oil
  • 1/4         tsp jeera(cumin) seeds
  • 1/4         tsp rye (mustard seeds)
  • 1/4         tsp methi (fenugreek seeds)
  • 5            curry leaves
  •               juice of 1 lemon
  • 1            tbsp chopped cilantro


  1. Rinse daal in cold water and soak it in 6 cups of water  for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
  2. Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
  3. Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and  green masala.  Boil it for about half an hour, the daal will be soft.  With a whisk mash the daal.
  4. Add salt, lemon juice, sugar and peanuts.
  5. Heat oil in a frying pan, add the rye, methi, jeera and curry leaves.  When the rye starts to pop, add this to the daal mix and boil for 15.
  6. Sprinkle the daal with cilantro before  serving.
  7. Serve the daal with rice, chapatti and  vegetable curry.

Thumb IMG 4742 1024Thumb IMG 4743 1024

  • Brussel Sprouts, Green Beans & Edamame Beans

Brussel Sprouts, green beans and Edamam Beans
Serves 6 Ingredients

  • 8               oz Brussel Sprouts
  • 8               oz Frozen Green Beans
  • 8               oz Frozen Edamame Beans
  • 2               tbsp vegetable oil
  • 5               curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seed
  • 1/4            tsp cumin seeds
  • 1/2            tsp (dhana Jeera Powder) corriandar and cumin powder
  • 1/4            tsp turmeric powder
  • 1/2            tsp freshly crushed garlic
  • 1/2            tsp freshly crushed ginger
  • 1/2            tsp freshly crushed jalepeno(or to taste)
  • 1/2            tsp red chilli powder(optional)
  • 1                tsp salt
  • 1                tbsp finely chopped cilantro


  1. Cut the Brussel sprouts in half and rinse it in cold water.
  2. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  3. When the mustard seeds start to pop add the Brussel sprouts, green Beans and edamame Beans.
  4. Add the chana jeers(coriander and cumin powder), turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add 1/4 cup water, cover the saucepan and cook on medium heat for 15 minutes stirring a couple of times.  The vegetables should be cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, potatoes, egg plant and spinach.

The frozen vegetables can be bought in an indian grocery store or some Super Markets and Chinese groceries.

Thumb IMG 4959 1024









Bharazi nu Shak(Pigeon Peas)

You can either use dried bharazi that you soak in water for 5 hours or overnight and boil it, or you can use frozen bharazi or canned bharazi.  You can buy the bharazi at an Indian grocery store or Iranian grocery store.


  • 2            medium onion
  • 1              medium tomato
  • 1/4          cup vegetable oil
  • 1              tsp dhana jeera(coriander & cumin powder)
  • 1/4          tsp haldi(turmeric powder)
  • 1              tsp garlic paste
  • 1              tsp ginger paste
  • 1/2          tsp jalapino paste(or to taste)
  • 1              tsp tomato paste
  • 2              cups boiled bharazi(pigeon peas)
  • 2              cups water
  • 1              tsp salt
  • 1              tbsp chopped cilantro


  1. Peel and slice the onions and chop the tomatoes.
  2. Heat the oil, add cumin and the onions and fry till the onions are golden brown.
  3. Add the tomatoes, dhana jeera, haldi, green masala and tomato paste, stir and cook for 5 minutes.  Add the water, salt and the bharazi and cook on medium heat for 15 minutes.
  4. Sprinkle chopped cilantro before serving.

Serve it with rice or chapatti.

Instant Shirkhand

Shrikhand  is an Indian sweet dish made of strained yogurt.   It is one of the main desserts in Gujarati  and Maharashtrian cuisine.  . Preparation of this dish is very simple but it takes some time to process yogurt properly

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.

You will find a lot of different recipes for shirkhand but I like this recipe.



  • 1               container (750 ml) 6 % MF Greek Yoghurt
  • 1               container(500 ml)  sour cream
  • 1               cup sugar(to taste)


  • 1               tsp cardamom seeds (crushed)
  • 1/4            tsp nutmeg powder
  • 1/4            tsp saffron
  • 1               tbsp slivered almonds
  • 1               tbsp slivered pistachio


  1. In a medium bowl mix yoghurt, sour cream and sugar together and mix well.  Transfer it into a serving bowl.
  2. Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.
  3. Serve with chapatti or poori  or it can be served as a dessert.
  4. Shirkhand can be made the day before.

Beetroot Cutlass

Beetroot Cutlass is a spicy pan fried patties, good for snacks, appetizer, finger food.                                                                                                          


  • 2                medium Potatoes
  • 2                medium Beetroot
  • 1                medium onion
  • 2                tbsp oil
  • 5                curry leaves
  • 1/4             tsp rye(mustard seeds)
  • 1/4             tsp methi(fanugreek seeds)
  • 1/2             tsp crushed garlic
  • 1/2             tsp finely chopped Jalepino
  • 2                tbsp finely chopped cilantro
  • 1                tbsp finely chopped mint leaves
  • 1/2             tsp freshly ground cumin seeds
  • 1/2             tsp freshly ground black pepper
  • 3/4             tsp Aamchoor powder or
  •                   citric acid
  • 3/4             tsp salt(or to taste)
  • 4                tbsp Bread crumbs
  • 2                tbsp oil
  • 5                curry leaves
  • 1/4             tsp rye(mustard seeds)
  • 1/4             tsp methi(fanugreek seeds
  • 1/4             cup bread crumbs


  1. In a small saucepan boil the potatoes till they are soft, about 10 minutes.  Peel and mash them.
  2. Grate the Beetroot and onion.
  3. In a large bowl add mashed potatoes, beetroots, garlic, jalepino, chopped cilantro, mint leaves, cumin seeds, black pepper, aamchoor powder, salt and bread crumbs. 
  4. In a frying pan, heat 2 tbsp oil, add curry leaves, rye and methi, when the seeds start to pop add this to the bowl and mix well.
  5. Divide the mixture to small/medium equal size balls.  Shape them into round flat patty.
  6. Coat them with bread crumbs.  
  7. The cutlas can be deep fried, shallow fried or baked in the oven.

To Deep Fry:

  1. Heat the oil in a wok to 350 degrees. Deep fry the cutlass until golden brown turning once, about 2 minutes on each side.
  2. Place the cutlas on a paper towel to absorb excess oil.

To Shallow fry: Heat the fry pan add 1 tbsp oil, place 4-5 pieces of cutlas and cook on low to medium heat till light brown,  about 5 minutes on each side.


Bake cutlas in a preheated 400 degree oven for 30 minutes or until light brown.

Beetroot Tikki Mix                                                 Beetroot Tikki Patties                                           Beetroot Tikki Shallow Frying

Beetroot Tikki Thumb IMG 3824 1024 Beetroot Tikki Shallow Frying