Tofu Bhurji (Masala Scramble) (V)

I need to preface by saying, I love this recipe! It is so quick, easy and filling and the leftovers lasted me for quite a while. It’s a take on the traditional Indian Paneer or Egg bhurji, which usually involves crumbled paneer cheese or egg and some veggies in a tomatoey spicy gravy. The difference between this and a traditional scrambled egg is that I added a bit more tomatoes so the tofu was really soaking in a spiced almost-gravy.  It was so delicious!

Health Stuff: Now that the Whole Foods Plant Based diet has become so popularized people are always looking for a vegetarian protein source. This is one that doesn’t skimp on flavor. Specifically, it alters the texture of tofu which is the biggest complaint I’ve heard from people who eat meat. Turmeric is totally en-vogue right now too! It’s been used in my family for generations and is so good for you! It’s an antiseptic and has anti-inflammatory properties.



You will need:

  • 1 block of tofu (I prefer not to use the extra or super firm because I like a softer consistency)
  • 2 large tomatoes, finely chopped
  • 1 med onion
  • 1/2 red pepper
  • 1/2 green pepper
  • Cumin seeds
  • Turmeric powder
  • 2-3 green chillies, chopped
  • Grated Ginger
  • Pinch of garam masala powder
  • Cilantro for garnish



  • Using a fork, crumble the tofu. Let it drain in a muslin cloth if you like, but since this recipe is slightly wet, it doesn’t matter if you skip that step.
  • Finely chop all the veggies.
  • Grate the ginger (about 1 tbsp)


To Prepare:

  1. In a skillet, heat 2-3 tsp of oil. Add cumin seeds.
  2. When cumin seeds sputter, add chopped onions and 1 tbsp grated ginger and green chillies to taste.
  3. When onions become transluscent add the tomatoes. Allow the tomatoes to cook down on high heat until they start to break down and get soft. Add 1 tsp of turmeric.
  4. Add peppers of choice, (I used green and red) and the tofu
  5. Add water if the sauce is too thick.
  6. Salt liberally and simmer for 5 minutes until the tofu absorbs the flavors.
  7. Sprinkle some garam masala over the top
  8. Garnish with cilantro and serve with chapatis, bread or rice!


Makes 4-6 servings!


Summer Squash Curry

DSC_0006I know it’s not summer yet, but I got these beautiful zuchinnis and yellow squashes in my farm basket last week. Zuchinni is not something you typically find in India  and is uncommon in Indian cooking. But Indian cooking does feature dishes with water-based vegetables and I thought I’d try it out. I decided to make a squash curry. It turned out great! Curry, for non-indian readers, doesn’t always mean a gravy-based spicy dish. It includes stir fried dishes with spices as well.  Zuchinni is a low-calorie, water-dense vegetable that is high in Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6.  More importantly, my dinner guests loved the combination of yellow and green. It was a feast for the eyes! This recipe was super simple, takes only 10-15 minutes from start to finish.

Continue reading

Creamy Red Lentil Dal with Coconut Milk and Spinach (V +GF)

Those who know me know that dal is one of my favorite dishes. I can barely go a week without making it. It is filling, packed with protein and fiber, and quite honestly is any Indian’s comfort food. But sometimes it is nice to make a different take on the traditional dal. I  was inspired by some of the ingredients I had at home to make a nutritious one-pot version using a can of tomato sauce (tomato puree), coconut milk and a bunch of fresh spinach. This turned out so great! Warm, hearty, filling. The best part is that I froze half of the recipe and when I reheated it 2 weeks later it tasted just as good!I served it up with some brown rice and simple roasted cauliflower that I stuck in the oven at 375 for 15 minutes seasoned  with some salt, garlic powder and pepper. I hope you love it!

Continue reading

Lobia (Black Eyed Peas) Masala

I always say this, beans truly are a vegetarian’s best friend! Packed with fiber, protein, and a ton of other nutrients, beans are always my go-to. What I love about bean dishes is that they really help me out on busy days because I can make a batch and it stores really well in the refrigerator or freezer. Lobia masala is a traditional northern indian dish made with black-eyed peas. I love that each bean dish has it’s own flavor and texture. Black eyed peas tend to thicken quicker than other beans and has a softer texture. This recipe uses tomatoes, onions, garlic, ginger and indian spices such as cumin, coriander and cinnamon. The best part is that it’s a one pot dish. Hope you enjoy!


You will need:

  • A pressure cooker. If you don’t have a pressure cooker, the beans will take a really long time to cook. (Canned beans are an acceptable alternative in this instance, but lacks the flavor of dried beans.)
  • 1 cup dried black eyed peas
  • 2 large  tomatoes, chopped
  • 1 small onion, chopped
  • 1 1/2 tsp ginger-garlic paste, or 1/2 inch numb ginger, grated, and 1-2 garlic cloves, grated
  • cumin powder
  • coriander powder
  • red chili powder (or cayenne)
  • turmeric
  • 1/2 a cinnamon stick
  • Optional  pinch of garam masala
  • Cilantro and fresh red pepper (capcicum) to garnish



To Prepare:

  1. Rinse and soak black-eyed peas for at least 4 hours, overnight preferred
  2. In the pressure cooker itself, heat  2 tbsp of oil.
  3. Add 1 tsp cumin seeds and wait until they sputter.
  4. Add onions, stir
  5. Then add ginger-garlic paste and sauté til translucent.
  6. Add spices: 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chili powder (or more if desired), 1/2 tsp turmeric , and 1/2 cinnamon stick.
  7. Then add tomatoes, sauté until the tomatoes reduce a bit.
  8. Add the black eyed peas, add water and 1-2 tsp of salt
  9. Fill enough water to cover beans by 1 inch, but not too much or the pressure cooker will spew out spicy water.
  10. Close the pressure cooker and set to high. When you hear the first whistle, reduce to Medium.
  11. Allow to cook for 10 more minutes.
  12. Run pressure cooker under water or allow to cool completely before you open. Stir and simmer for an additional 10-15 minutes to thicken.
  13. At this stage you can add a pinch of garam masala and garnish with cilantro if desired. I also garnished with red pepper for a fresh bite.
  14. Serve with chapatis or rice!


This will serve a family of 4 and yield plenty for leftovers.

Prep time: 15 minutes (excluding soaking)

Cook time: 30 minutes

Bon Appétit!

Yellow Mung Lentil Dosa with Spicy Tomato Chutney

It juuuust turned to fall. This past weekend was the first time I had to break out the scarves and sweaters. And I wasn’t happy about it! Right before summer ended, I stocked up on some lovely vine ripened tomatoes to make some spicy tomato chutney. I just love  summer veggies and am going to miss them, but making a large batch of tomato chutney is a good way of preserving some of summer. If you make enough, you can freeze some for later.I have been meaning to make tomato chutney for a while now, and the best tomato chutney I’ve eaten is at my aunt’s house in india by her cook, Subbu. So naturally, I asked my grandmother to help with the recipe.

Continue reading

Everyday Indian Aloo Palak


Today I wanted to do a post about an every day recipe that I make. A lot of my posts are new and creative ideas, but if I were to whip something up last minute and I was really in the mood for something tasty and filling, I would make Indian food. Indian food is my go-to, mainly because that’s what I grew up with. This recipe is really simple, using just spinach, potatoes, tomato and a few spices. There seems to be this crazy fear over potatoes in recent times due to their high starch content. But potatoes do have tons of nutrients and in moderation, aren’t really going to make you gain weight.  The recipe takes maybe 10 minutes to prepare. The flavors remind me of home, simple enough to cook every day and yummy enough to entertain with. Hope you enjoy!


You will need:

  • 2-3 medium potatoes, peeled and chopped.
  • 1 bag fresh spinach. Chopped. (You will need to chop on a cutting board) Frozen spinach will do, but fresh is better.
  • cumin seeds
  • garlic, finely chopped 1 cloves
  • ginger, grated 1 tsp
  • 2 small indian green chillies
  • turmeric powder
  • 2 roma tomatoes or 1 large tomato, cubed
  • cilantro


To Prepare:

  1. First, parboil the potatoes in water, with a pinch of turmeric and salt. Parboil means cooking them until right before they are cooked. It’s best to peel and chop the potatoes into bite sized pieces before parboiling them. Drain and set aside.
  2. In a saucepan, heat some oil and add 1 tsp cumin seeds.
  3. When cumin seeds start sputtering. add in 2 chopped green chillies, ginger, garlic and saute for a couple minutes
  4. Add potatoes and tomatoes, and stir well. If you do not have indian green chillies, you can add 1 serrano pepper or a pinch of cayenne powder.
  5. Let the mixture saute for another few minutes before adding fresh spinach and a gentle amount of salt. Turn off flame and stir well. The spinach will wilt into the potatoes.
  6. Garnish with cilantro and serve. DSC_0317

Servings: When I prepared this dish, I prepared it alongside dal and rice. The quantities serve 2-3 hungry people.

Southern Style Green Tomato Dal


I’ve had Green tomatoes before in the form of “fried green tomatoes” southern style. But I wanted to see if there was another way I could use them, since I’m not so big into southern cooking. When I think of comfort food, I think of a different kind of southern cooking–dal and rice! There’s a dish my mom makes all the time, Nimbu Rassam, which is basically a dal (yellow moong), but with South Indian spices and lemon juice.  Green tomatoes hold their shape much better than regular tomatoes, which go to mush when cooked. This dish uses tomato to give the dal the sour flavor instead of lemon, and it’s nice because you have small chunks of tomato to chew on here and there 🙂 I enjoyed it with a vegetable curry and rice!

Continue reading