This is a fantastic recipe of Corn Curry. The curry can be served with either rice or chapatis, and a salad.



  • Corn Cobs  4 no- fresh or frozen
  • finely chopped onion  1/2 cup
  • whole coriander seeds  1 tbsp
  • jeera 1 tsp
  • Garlic cloves 5 no
  • Ginger 1/2″ piece
  • chopped cilantro 1/2 cup
  • Red chilies 3 no
  • Curry sauce to be blended
  • Besan 1/4 cup
  • Yogurt 3/4 cup
  • water 1 cup
  • Oil 1 and 1/2 tbsp
  • Mustard seeds 3/4 tsp
  • jeera 3/4 tsp
  • Hing 1/4 tsp
  • Turmeric powder 3/4 tsp
  • salt 1 and 1/2  to 2 tsp( go with less)




  1. Cook the corn cobs in a pressure cooker- for 20  mins. Alternatively, you can cook the corn in a pot or microwave till done.
  2. In the meanwhile, Blend the coriander seeds,jeera,onion,red chillies,ginger and cilantro into a fine paste.
  3. In the same blender, blend ingredients for the curry sauce.
  4. Let the pressure cooker cool when corn is done.
  5. Cut 1 corn in small chunks- 1/2″ wide
  6. Remove corn kernels from the other 3 cobs. Blend 1 cup of corn kernels coarsely.
  7. Heat oil, add mustard seeds,jeera,and hing. ( I would recommend a non stick pot)
  8. Add the ground masala and roast. It takes a good 10 minutes to roast.
  9. Add the haldi powder and salt.
  10. Add the curry sauce and 2 cups  of water.
  11. Add the corn cubes and corn kernels(whole and blended)
  12. 12 . Let it boil, and then simmer on low- for a good 30 mins.
  13. Garnish with cilantro.
  14. Serve hot with Basmati rice or chapati and a salad.





  1. I have tried to make this a very healthy and low fat recipe.
  2. A non-stick pot will let you roast the masala with very little oil.
  3. It is great to make this curry a day ahead of time. It saves time and the flavors sink in really well.
  4. If the curry is getting too thick, add some more water. The consistency should be that of  a thick but liquid curry.



  1. This recipe has been changed to add the new super foods like ragi and amaranth. It increases the calcium and fiber content exponentially.
  2. This is a traditional Gujerati recipe. I love it- and you may too:)
  3. If you do not want to use ragi and amaranth, you can substitute with traditional flours like besan and cream of wheat for them. Do keep the whole wheat flour.
  4. Feel free to experiment with different vegetables like spinach,methi leave,zucchini etc.





  • Flour   2 cups mixed (1 cup whole wheat,1/2 cup amaranth,1/2 cup ragi)
  • Grated opu squash 3 cups
  • Oil 2 tbsp
  • Dhania jeera powder 2 tsps (coriander-cumin powder)
  • Haldi powder 1 ½ tsp
  • Red chilli powder 1 tsp
  • Jaggery 2 tbsp(optional)
  • Salt 1 ½ tsp
  • Green chilli paste 2 tsp
  • Ginger paste  2 tsp
  • Garlic paste  2tsp
  • Water ½ cup(only if necessary-water from the squash may be enough)


For Baghar


  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Sesame seeds 1 ½ tsp
  • Hing pinch




  1. Add 2 tbsp oil to the mixed flours.
  2. Add all the masalas.
  3. Add the grated opo(lauki) squash.
  4. Add ½ to 1  cup water or and if needed.
  5. Do not knead too much. Just knead enough to mix everything properly.
  6. coat the perforated pan with  cooking spray .
  7. Shape the dough into about 10 muthias(oval balls)and steam for 20 mins.
  8. Make sure there is enough water in the wok.
  9. Cool for 10 minutes. Then flip and cool for another 20 mins.
  10. cut each muthia into 5 pieces.
  11. In a non stick pan, do baghar by heating the oil, then add the mustard seeds.
  12. When they start to crackle, add sesame seeds.
  13. when they start to crackle, add a pinch on hing, add the cut muthia pieces, and stir and sauté for a bit.
  14. serve hot garnished with chopped cilantro and grated coconut.




A delicious entrée for festive occasions





Ingredients for kadhi


  • Bulgarian Buttermilk or low fat buttermilk                        1 quart
  • Besan(Gram Flour)                                                                  ½ cup
  • Salt                                                                                               2 ½ tsps- or to taste
  • Haldi powder(turmeric powder)                                           1 tsp
  • Red chilli powder                                                                      ½ tsp or to taste
  • Red onion                                                                                   1 (sliced-optional)
  • Green chilli                                                                                 1
  • Ginger                                                                                          3/ 4”



Ingredients for pakodas


  • Besan                                                                                      1 ½ cups
  • Garam masala                                                                      ¾ tsp
  • Salt                                                                                          ¾ tsp(or to taste)
  • Chopped spinach                                                                 2 cups chopped(5 oz)
  • Oil                                                                                           1cup –to fry the pakodas

Ingredients for Baghar


  • Oil                                                                                           1 ½ tbsp
  • Whole  red chillies                                                               2 (broken in big pieces)
  • Mustard seeds                                                                       1 ½ tsp
  • Jeera                                                                                         1 ½ tsp
  • Hing                                                                                         a pinch
  • Red chilli powder                                                                   ½ tsp





  • 6 Quart All clad pot
  • Hand mixer or beater
  • Ladle
  • Small ladle for Baghar
  • Kadai or shallow fry pan for frying pakodas
  • Frying spoon
  • Seasoning or Baghar pan or ladle
  • Bowl to remove the pakodas
  • Serving Bowl




  1. Take 1 cup water and mix it with ½ cup besan. Mix it till smooth.
  2. Take the big All clad pot, and add the buttermilk, besan mix, and 3 cups of water. Beat it with a hand mixer.
  3. Add sliced green chillies, diced ginger ,haldi powder, red chilli powder and salt.
  4. Add sliced onions if you like.
  5. Bring it to a boil and then simmer on low for 10 mins.
  6. Now in a mixing bowl, take the besan for the pakodas,add ½ cup water and beat it really well, till it is light.
  7.  Add the chopped spinach,salt and garam masala.
  8. Heat the oil for frying in a kadai or shallow pan.
  9. Heat the oil. To test, if oil is ready, add a drop of pakoda mix in oil. If the batter floats, it is ready.
  10. Make 3-4 pakodas at a time, while adjusting the temperature. Once the oil is hot, turn it on low. You will have to keep adjusting the temperature, so that the pakodas don’t cook very quickly on the outside. If that happens, they will look cooked on the outside, but when you cut in half, it will be uncooked inside.
  11. Keep adjusting the temperature from low to medium to hot.  Each batch will take about 5-7 minutes to cook. Remember, each stove and gas is different so you have to adjust it according to your rangetop.
  12. Remove and drain on a paper towel.



  1.  Remove the kadhi in a deep bowl.
  2. Add the pakodas.
  3. In a small fry pan or tempering ladle, add the oil for the baghar.
  4. When oil is hot, add the red chili pieces. Stir.
  5. Add the mustard seeds. When they just start to crackle, add the cumin seeds, and stir for a few seconds, till the crackling starts to stop.
  6. Take it off the fire. Add the hing. Then add the red chili powder and sprinkle it on the kadhi.
  7. Garnish with chopped cilantro and serve hot with Basmati rice.




  • Basmati Rice                                                 1 cup
  • Hot water                                                      1 ½  cups
  • Ghee                                                              1 tsp
  • Jeera(cumin seeds)                                     2 tsp




  1. Wash and soak Basmati rice for 10-15 minutes.
  2. In a flat pan,heat the ghee.
  3. Add the jeera and stir for a few seconds till light pink and slightly crackle.
  4. Add the drained rice, and saute it for a few seconds.
  5. Add hot water. Let it boil once.
  6. Turn it on low and cook  for 10- 15 minutes , covered, or till done, and water is absorbed.
  7. Turn it off and leave it covered for 5 minutes.
  8. When slightly cool, fluff it with a fork.



The rice I cooked was slightly dry. And that is good. That makes 3 cups cooked.

Instead of jeera, you could add 3 Cloves and 1 stick of cinnamon and sauté a little till light brown.

A nutritious entrée made from Lentils and Vegetables 


DHANSAK  is a very nutritious and wholesome parsi dish. It is the signature entree of the parsi cuisine.It is eaten with Dhansak rice and a salad made with chopped tomatoes,cukes,onions, cilantro,salt,pepper and lemon juice. You can also serve some hot bread and potato pattice on the side.


Your family and friends will be delighted with this delectable dish.






  • Tuvar dal(pigeon peas dal)                                                    ¾ cup
  • Chana dal(red gram dal)                                                        ½ cup
  • Mung dal(green gram dal)                                                      ½ cup
  • Eggplant                                                                                      3 small (Indian style) 100gms
  • Spring onions                                                                             1 bunch (about 100gms)
  • Methi leaves                                                                               1 cup chopped
  • Pumpkin                                                                                      1 ½ cups chopped
  • Serrano chilies                                                                           3 sliced
  • Lemon juice                                                                                2-3 tbsp
  • Garam Masala                                                                            3-5 tsps– Recipe follows
  • Red Chili powder                                                                       1-2 tsp  or to taste
  • Dhaniajeera powder(coriandercumin powder)               1-2tbsp
  • Haldi powder(turmeric powder)                                          1 -2tsp
  • Salt                                                                                                2tbsp or to taste
  • Garam Masala
  • Cinnamon sticks                                          2 no
  • Peppercorns                                                1 tbsp
  • Cloves                                                            ½ tbsp.


For Tempering


  • Oil                                                                   1 tbsp
  • Onion                                                             1 cup finely chopped
  • Garlic                                                              2 tbsp-chopped




  1. Wash the tuvar dal . Cook it with 1 tsp haldi powder and 1 and 1/2 cup water in a pressure cooker.
  2. Cook with one big whistle and then low for a total of about 10 mins.Cool the pressure cooker.
  3. Clean and cut the eggplant and pumpkin in small pieces.
  4. Clean and cut the spring onions.
  5. Roast all the ingredients for the garam masala till slightly browned.
  6. When cool, grind it in a fine powder.
  7. Wash both chana  dal and mung dal.
  8. Once the pressure cooker has cooled, put the cooked dal in a big pot.
  9. Add both the washed dals,all the cut vegetables and 8 cups of water to the pot.
  10. Add 2 tbsp salt and 1 more tsp haldi powder.
  11. Start to cook on high and then low for about 40 mins.
  12. Chop the onions and garlic.
  13. When the dals are cooked, hand blend to mash all dals and vegetables.
  14. Do not blend it like a soup in a blender.
  15. In a small frying pan, heat 1 tbsp oil, and fry the finely chopped onions till light pink.
  16. Add the dhaniajeera powder, and chili powder and roast for a few seconds.
  17. Add it to the dhansak mix.
  18. Add  3-4 tsp of fresh garam masal to the dal mix.
  19. Heat 2 tsp oil and fry the chopped garlic till light pink. Add it to the dal.
  20. At this point, you may need to add 2-3 cups of more water.
  21. Simmer for a total of about 1 hour.
  22. Garnish with cilantro.
  23. Serve hot with Dhansak rice and cucumber-tomato-onion salad.




You can prepare the whole thing in a slow cooker, or the whole thing in a pressure cooker.

Just mix all the dals and vegetables and cook them together in a slow or pressure cooker. Proceed as above.

I have taken a middle approach.

You can make a dhansak masala paste . In my experience, this recipe tastes as good or better. I have tried to keep it simple.



Dhansak Rice


Caramelized onions with Fried Rice complements the Dhansak perfectly






  • Basmati Rice                                 1 cup
  • onion                                              1 large(sliced)
  • Sugar                                               2 tsp
  • Ghee or oil                                      2 tsp
  • Salt                                                   ½ tsp(optional)



  1. Wash and soak the rice for 30 minutes.
  2. In a flat non-stick pan, heat 1 tsp ghee. Roast the sliced onions till dark brown.
  3. Remove and keep on the side for garnishing.
  4. In a tsp of ghee, sprinkle the sugar and let it caramelize for a few seconds.
  5. Add the rice, stir for a few seconds.
  6. Add 1 ½ cups of hot water. When it boils, turn it to low and cook for 10 minutes-covered.
  7. Then let it sit for 5 minutes. Fluff it with a fork.
  8. Serve garnished with cilantro and brown onions.



Wash the rice till the water is not cloudy.

For the filling:


  • Brown sugar 1 ½ tbsh
  • Cornstarch ½ tbsp
  • Salt   a pinch
  • Cinnamon ¼ tsp
  • Nutmeg 1/8 tsp
  • Butternut squash  300 gms(cut into small pieces)
  • Baking apples(like granny smith) 300 gms (cut into small pieces)


For the topping:


  • Whole wheat flour ½ cup( preferable white- Trade Joes)
  • Brown sugar (granulated) ¼ cup
  • Cinnamon ¼ tsp
  • Salt  a pinch
  • Butter cold  2 ½ tbsp
  • Pecans ¼ cup


  1. Heat the oven to 350 F.
  2. Coat a 10 -by -9 baking dish with cooking spray.
  3. To make the filling, in a small bowl, mix together the brown sugar, cornstarch, salt, cinnamon and nutmeg . Set aside.
  4. Bring a large pot of water to a boil. Add the squash and cook for 5 to 6 mins, or until just tender. Drain thoroughly.
  5. In a large bowl, mix the squash and apples. Add the brown sugar mixture, toss well and then transfer to the prepared baking dish.
  6. To make the topping, in a food processor, combine the flour, sugar, cinnamon, and salt. Add the butter and pulse just until the mixture resembles coarse crumbs. Add the pecans and pulse more to chop and combine.
  7. Sprinkle the topping evenly over the apples and squash. Bake for about 30-mins, till the topping is light brown, and the apples and squash are tender.