Green Onion Bhurji


4 small bunches of green onions ( onion bulbs with the leaves on) 3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder


Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Keep aside

Chop the leaves finely.
Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.

Add the chopped leaves and mix well.

Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.

After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.

Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.

Add salt to taste . Serve piping hot.

East Indian Chicken Salad


5 c. chicken, cooked & diced
2 c. seedless green grapes, halved
2 c. chunk pineapple, drained
1 lg. can Chinese noodles
2/3 c. toasted slivered almonds

2 c. mayonnaise
2 tsp. salt
Dash of pepper
2 c. celery, chopped
3/4 tsp. curry powder
4 tsp. onion, grated


Mix dressing together. Set aside. Mix chicken, grapes, and pineapple in large bowl. Add dressing, noodles and almond just before serving. Refrigerate.

Indian Curry


3 tomatoes, diced
3 green peppers, diced
3 onions, diced
1 sm. tin curry powder
1 tbsp. pickling spice
1 stick butter
3 c. water
Hot peppers to taste


Place all ingredients in a crock pot. Simmer on low for 12 hours or more. Bake and debone a double breasted chicken. Boil 4 to 5 potatoes, halved. Boil 5 to 6 eggs. Add all to sauce. Let soak. Serve over cooked rice. Top with chunk pineapple, coconut, diced oranges, diced bananas, raisins, salted peanuts and tomatoes. Keep aside a dish of cold stewed tomatoes hand to cool the mouth.

Bhagari Jhinga: Indian Shrimp Curry Recipe


1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
3 tablespoons finely chopped cilantro
1 fresh, hot green chile, finely chopped
1 teaspoon fresh lemon juice
7 ounces coconut milk, well stirred
***Shrimp or Fish Ingredients***

3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 cloves garlic, finely chopped
10 curry leaves (note instructions are different for fresh or dried)
1 1/4 pound medium shrimp, peeled and deveined,
1 1/2 pound firm fish (like mahi mahi) in 1″ dice


This recipe is from Madhur Jaffrey’s “Quick & Easy Indian Cooking.” While the recipes in this book are streamlined for the busy cook, this dish tastes very much like food I’ve had in Kerala, southern India. It’s a family favorite, we often substitute diced mahi mahi or tilapia for the shrimp, and leave out the curry leaves when I run out. It’s still delicious.

To make the sauce: Put the tomato sauce in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chile, lemon juice, dried curry leaves and 1 Tbsp water. Mix well, slowly adding coconut milk until completely blended. Set aside.

To complete: Put the oil in a wok or frying pan over med-high heat. When the oil is hot, put in the mustard seeds. When mustard seeds begin to pop — a few seconds — add the garlic and fresh curry leaves, if using. Stir and fry till garlic turns medium brown, add shrimp or fish. Stir until shrimp or fish are opaque most of the way through. Add the sauce, turn heat to medium and heat till the sauce begins to simmer. Turn off heat and serve.

NOTE: I add the garam masala at the end of cooking, turn off the heat and cover the mixture for 10 minutes prior to serving to allow the flavors to develop, as I was taught by a cook in Rajasthan. Different area, yes, but the trick does wonders for this and other quick-cooked Indian dishes.

This recipe for Bhagari Jhinga: Indian Shrimp Curry serves/makes 4.

Kerala Style Mutton Curry


2 pounds mutton (lamb/goat)
3 medium size onions -sliced
3 medium size tomatoes -sliced
1/2 cup coconut milk
3 tablespoon coriander powder
1 or 2 potatoes (optional)
3 tablespoon oil
1 tsp. mustard seeds
some curry leaves
coriander leaves

For Marination:
3 green chilies
4-5 cloves of garlic
1 thumb sized ginger
1/2 tsp. turmeric powder
1.5 tbsp. chili powder
2 tablespoon garam masala
1/2 cup yoghurt
salt to taste


Make a paste of the marination.

Clean and marinate the mutton with the marination and if possible leave it overnight in refrigerator or atleast keep it for 3 hours.

Pressure cook it with 1/2 glass water and potatoes for 20 mins after the first whistle.

Then in a pan splutter mustard seeds and curry leaves in hot oil.

Add onions and sauti till light brown

Add coriander powder, and sauti for 1 minute

Add tomatoes and sauti till oil leaves the sides.

Then add the cooked mutton (it will have some water after cooked add that too) and mix it with the onion mixture.

When it boils for 2 mins add coconut milk and add more water if required.

Cook for 2 more mins till gravy thickens.

Adjust seasoning, masala or coriander powder, salt etc, and once it’s ready to serve add coriander leaves.

Channa Bhatura


For Channa

1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon – clove powder, turmeric powder
1/4 tsp. each garam masala, pepper powder
salt to taste

For Bhatura

2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry


Sieve together flour, salt and soda.

Add and mix in curds and oil.

Add enough milk to knead into a soft pliable dough.

Cover with a wet cloth.

Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.

Knead dough again. Take fistful of dough. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil. Turning only once.

Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.

Method for Channa

Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.

Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding.

In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.

Chop remaining tomatoes and onions fine. Heat oil in a large skillet.

Add cumin seeds to splutter.

Add ginger-garlic and fry for a minute.

Add chopped tomatoes, onion and fry till tender.

Add channa-paste, fry further 3-4 minutes.

Add all dry masala except cinnamon-clove powder.

Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.

Stir and bring to boil.

Simmer for 7-8 minutes till gravy thickens.

Take in serving dish.

Heat ghee in a small sauce pan.

Add the chillies and cinnamon-clove powder.

Add chopped coriander and pour hot over the channa.

Squeeze lemon over channa.

Stir in seasoning gently.