• Recipes

    Recreate recipes at home

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    Protein-rich Indian comfort food made with rice, moong dal, ghee and spices


    Ingredients (serves 3-4):

    1/2 cup rice

    1/2 cup yellow moong dal

    2 tbs ghee

    1/3 cup finely chopped onion

    2 cloves garlic grated

    1 inch stick cinnamon

    2 cloves

    1/2 tsp caraway seeds

    3 cups water

    1/4 tsp (heaping) turmeric

    3 pinches asafoetida (hing)

    salt to taste


    Combine rice and moong dal in a bowl and rinse a few times. Add water and soak for 2-3 hours (optional step - this removes the phytic acid, which prevents your body from fully absorbing the nutrients in rice & dal).


    In separate pot or kettle, bring 3 cups of water to a boil. Turn instant pot to saute mode. Once hot, add ghee and let it melt, then add cinnamon stick, cloves, and caraway seeds. Saute until aromatic for about 30-40 seconds. Add chopped onion and saute for 2 minutes, then add garlic and saute another 2 minutes. Drain water from rice & dal, then add to instant pot. Saute for 2-3 minutes. Add the hot water and mix. Add turmeric, asofoetida, salt and mix well until salt dissolves completely. Taste the water to adjust salt per your taste (saltiness of the water = saltiness of the dish). Close instant pot and set on manual for 12 minutes, then low for 10 minutes with the pressure guage on sealing. Turn off and allow the pressure to naturally release. Top with a spoon of melted ghee when serving. Options for accompaniments include roasted papadam, tomato soup, or any south asian pickle.



    • Simplify by adding hot water to rice dal, then turmeric, hing, salt and cook in instant pot per steps above
    • Add your favorities chopped veggies (e.g., peas, chopped carrots, cauliflower florets, green beans, etc.)
    • Substitute oil for ghee to make vegan
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    Tandoori Potatoes

    Tangy and crispy , perfect side to spice things up!


    yukon gold potatoes or dutch baby potatoes

    minced garlic (optional)

    ghee (oil for vegans)

    tandoori masala

    lime/lemon juice (optional)



    Cut potatoes into bit size cubes or wedges (option to leave skin on). Heat a wide rim saute pan on med high and melt a generous amount of ghee. Saute garlic for 2 minutes till aromatic. Add potatoes and saute to coat well with ghee. Add tandoori masala to taste based on spice preference. Saute until potatoes are cooked through and crispy on the outside. Add salt to taste and saute for another 2 minutes. Serve hot. Option to garnish with chopped cilantro.

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    Gobi Masallum

    Melt in your mouth dome of spiced caulifower goodness


    1 medium head of cauliflower (gobi), leaves removed and stem cut so the cauliflower can sit on its base


    For blanching the cauliflower:

    Water to cover about 3/4 of the caulifower
    Salt 1.4 tsp (water should be a little salty to taste since it will flavor the body of the cauliflower)
    1 inch Cinnamon stick
    3 Cardamom pods
    4 Cloves
    1 Black cardamom
    ½ tsp Turmeric powder
    2-3 tsp Deggi red chilli powder (or any red chilli powder)
    1 tbsp Ghee


    For green filling:
    ½ cup Coriander Chutney OR Coriander/Mint Chutney
    3.5 tbsp chickpea flour


    For coating the head of the cauliflower:
    ¼ cup ghee
    1 cup Greek yogurt
    3-4 tsp Garam masala (or more to taste)
    1/2 tsp Turmeric powder
    1 tsp Deggi red chilli powder (optional to add heat & color)
    1 tbsp Chick pea flour
    ¼ tsp Asafoetida
    Salt to taste ( salt should be little more as Gobi will be seasoned with this salt)
    1-2 inch Cinnamon sticks
    1-2 Green Cardamom Pods
    1-2 Cloves
    3 tbsp Cashew paste (blend some cashew with little water to make a thick paste)


    Preheat over to oven to 390 F

    With a small knife, make some shallow cuts in the stem making sure it doesn’t break. In a large sauce pot, add water along with salt, ghee and all spices (listed above). Mix well and bring to a boil. Add cauliflower head, cover and boil for 5 minutes. Then carefully flip the cauliflower and boil for 5 minutes. (Steam till 60% cooked. Be careful not to overcook the cauliflower). Remove cauliflower onto a parchment lined baking tray and keep aside to cool.

    In a mixing bowl, add green chutney, chick pea flour and mix well so the micture gets thickened. Turn the cauliflower stem side up and stuff the prepared chutney into the gaps of cauliflower. Flip the cauliflower back to stem side down.

    In a mixing bowl, add greek yogurt, salt, all spices turmeric powder, garam masala, deggi red chilli powder, asafoetida, salt to taste, chick pea flour and mix well. Adjust salt and spices to taste.

    In a non-stick pan, heat ghee on med/hi heat, then add cinnamon stick, green cardamom pods, cloves. Mix well and allow spices to bloom (40-60 seconds; you should see bubbles around the spices). Turn the heat down to med/low. Add the yogurt mixture & cashew paste into the pan and mix well. Let the mixture cook for 4-5 minutes, stirring frequently. Remove from heat then remove the whole spices (cinnamon stick, green cardamom pods, cloves). Use a spatula to coat the head of the cauliflower (top to bottom) with the mixture.


    Bake in over for 20 minutes. Cut into steaks or wedges to serve. Garnish with chopped cilantro.

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    Bhel Puri

    Beloved savory snack with the perfect combination of salty, tangy, sweet, and heat


    vidalia onion, finely chopped

    tomato, diced

    cilantro, finely chopped

    Bhel mix (we love Garvi Gujarat brand)

    Tamarid date chutney

    Coriander/Mint Chutney (we love Mother's Recipe "dhaniya/pudina"

    Optional adds for depth, flavor, texture and nutrition:

    sprouted moon beans (raw or slightly steamed)

    cucumbers, diced

    mango (green or slightly ripe), diced

    roasted corn kernels

    fresh mint, julienned

    masala roasted peanuts


    Toss all veggies together in equal proportions (or as desired). Add chutneys and mix. Add dry bhel mix last, mix well, then adjust chutneys as desired. Serve immediately to avoid the bhel mix getting soggy. Garnish with cilantro and enjoy!


    Pro tips:

    There is no right or wrong in bhel puri! Explore variations and have fun! Serve as a snack or one dish meal. Compliment with mango lassi to cool the pallet.



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    Papdi Chaat

    Popular Indian street food made with crispy flat puris and topped with chopped veggies and chutneys



    flat puri

    potato, cubed

    tomato, diced

    cilantro finely chopped

    plain yogurt

    coriander/mint chutney (we love Mother's Recipes dhaniya/pudhina chutney)

    tamarind date chutney

    thin sev


    Whip yogurt in a bowl and add just enough water to make it run off a spoon. Do the same for the coriander/mint chutney. Lay flat puri on a flat plate or platter. Top with potato, tomato & onions. Drizzle with yogurt and chutneys. Top with thin sev. Garnish with cilantro. Enjoy!


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    Gajar Salad

    Side salad made with shredded carrots, ground peanuts, cilantro and tempered spices.

    Ingredients (serves 2):

    1 cup carrots, shredded fine or thick as desired

    1/4 cup roasted unsalted peanuts, ground

    2 tbs cilantro, finely chopped

    1/3 cup tomato, diced (optional)


    sugar or honey to taste

    lemon or lime juice to taste


    For tempering

    1 tbs ghee or oil

    1/4 tsp mustard seeds

    6 curry leaves

    2 pinches asafoetida (hing)

    1 thai green chili, slit thru middle or cut in half (optional)

    pinch of salt


    In a mixing bowl, toss shredded carrots, ground peanuts and cliantro (save a little for garnishing). If serving immediately, add sugar, salt and lemon juice to taste (else add these ingredients just before serving). For tempering, heat ghee or oil in a tadka spoon or small cast iron/non stick pan. Add mustards and pinch of salt to the ghee/oil; seeds should begin popping immediately (if not, the ghee/oil is not hot enough yet). After 10 seconds of popping, add thai chili at this time. Once the skin of the thai chili is slightly whitish in color ( about 10 seconds), add the curry leaves and asafoetida and turn off heat. Once curry leaves are done crackling, pour tempered spices, including ghee/oil, onto salad. Mix well. Enjoy!




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    Kakadi Salad

    Fresh cucumbers seasoned with spices

    cucumbers chopped in rounds or sticks and include spices to taste such as salt with chili powder, chaat masala, and/or asafoetida (hing).