Guacamole

Yield : 1 batch

Haas avocados - 3, halved, seeded and peeled
Lime - 1 juiced
Kosher Salt - 1/2 tsp
Ground Cumin - 1/2 tsp
Cayenne - 1/2 tsp
Onion - 1/2 medium, diced
Jalapeno Pepper - 1/2, seeded and minced
Roma Tomatoes - 2, seeded and diced
Cilantro - 1 tbsp, chopped
Garlic - 1 clove, minced

1. In a large bowl place the scooped avocado pulp and lime juice. Toss to coat.
2. Drain and reserve the lime juice after all the avocados have been coated.
3. Add the salt, cumin, and cayenne and mash
4. Then, fold in the onions, jalapeno, tomatoes, cilantro and garlic.
5. Add 1 tbsp of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

Mixed Vegetables - North Indian Style

Serves: 6-8

Mixed Veggies (Carrots, peas, beans, cauliflower, etc) - 2 cups, cubed
Capsicum - 1, sliced
Tomato - 1, chopped
Onion - 1 sliced
Cabbage - 1 cup, chopped
Ginger - 1 tsp, grated
Garlic - 3-4 flakes, grated
Green chilli - 2-3
Methi leaves - 1 bunch, chopped
Coriander leaves - 1 tbsp, for garnishing
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/8 tsp
Salt - to taste
Sugar - 1 1/2 tbsp
Mustard oil - 2 tbsp [preferred]
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp

1. Heat oil in a pan with 1 tbsp of salt. Heat unto the smell of the mustard oil reduces. [Adding salt to the oil gives a nice colour to the veggies]
2. Add the mustard seeds,. cumin seeds and wait for them to crackle. then add asafoetida.
3. Add the ginger and garlic paste, stir for about  a min. Add the green chillies and then the onion. Cook while stirring until the onions become translucent.
4. Add the veggies depending on the time they take to cook. Add the methi leaves in the end. Mix well.
5. Add the spices and sugar, and water as required. Cover the pan with a lid and allow to cook.

Garnish with coriander leaves and serve with bread of your choice.

Curried Asparagus & Red Bell Pepper Bruschetta

Serves: 4

Asparagus - 8-10 stalks

Red Bell Pepper - 1 medium

Garlic - 1-2 fat cloves

Extra virgin Olive oil - to brush

French Baguette - 10 - 12 slices

Grated Parmesan - to sprinkle

For the marinade:
Plain Greek Yogurt - 3 tbsp
Cream cheese - 3 tbsp, softened
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Roasted cumin powder - 1/4 tsp
Lemon zest - 1/2 tsp
Red chilli flakes - 2 tsp [adjust to taste]
Salt - to taste


1.Wash the asparagus and rinse them thoroughly. Break off the tough, white bottom portions and discard. Cut into 1 or 2 inch sections, slicing diagonally.
2. Slice the red bell pepper lengthwise into thick julians or any way you like it.
3. In a medium bowl, tip in all the marinade ingredients. Mix thoroughly with a whisk to combine well. Make sure that no lumps remain.
4. Dip the sliced asparagus and bell peppers into the marinade mix and let sit for 15 minutes.
5. Preheat your oven to 450F.Grease your baking/cookie sheet.
6. Once marinated, spread the vegetables on the greased baking sheet separated. Bake for 8-10 minutes. If you like your veggies perfectly done, you can bake for 2-3 more minutes. Note: You will have to take out the sheet midway and flip over the veggies for even baking.
7. Add fresh garlic to olive oil and let sit for 10 minutes. Dip each slice of bread in the oil and garlic to coat lightly on both sides and toast the slices.
8. Top with baked veggies, sprinkle some grated parmesan cheese and drizzle more EVOO. 


Serve Warm

Bottle gourd balls in tomato based gravy

Lauki ke kofte

Serves: 4

For the Koftas/Veg Balls
Bottle gourd - peeled and grated, about 1 lb
Gram Flour - 2 tbsp
Green Chillies - 2-3
Ginger - 1/2 tsp grated
Cumin seeds - 1/2 tsp
Red Chilli powder - 1 tsp
Salt - to taste
Coriander leaves - 1 tbsp, finely chopped

For the gravy
Onions - 2 medium, finely chopped or grated
Tomatoes - 2 medium, pureed
        or Fresh tomato puree - 1 cup
Green Chillies - 2, chopped
Ginger-Garlic paste - 1 tbsp
Coriander leaves - 1 tbsp, chopped
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric - 1/4 tsp
Garam masala - 1 tsp
Salt - to taste
Cinnamon - 1/2 inch stick
Cloves - 2
Bay leaves - 2
Cardamom - 1, split open
Oil - for deep frying and cooking
Water - extracted from the bottle gourd and more as required


1. Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside for fifteen minutes.
2. Squeeze to remove excess water. Store the water in a bowl separately.
3. Add very little salt, red chilli powder, chopped green chillies, and coriander leaves,. Taste and adjust the seasoning.
4. Then add two heaped tablespoons of gram flour(besan), cumin seeds and mix well.
5. Divide it into ten to twelve equal portions and shape into a ball.
6.  Heat oil in a kadai and deep-fry the prepared koftas, in small batches for two to three minutes or until golden brown in colour and crisp from the outside. Drain and remove onto an absorbent paper. (If koftas tend to break,then either oil is not properly hot or you need to add some  more amount of gram flour)
7.  Heat 3-4 tbsp of oil in a heavy-bottomed pan. When the oil is hot but not smoking add the bay leaves, cinnamon. cloves and the cardamom.
8. Then add the ginger garlic, saute for a min, add the green chillies and then add the onions. Close the pan with a lid and cook for a few minutes until the onion turns golden brown. Alternatively one can fry the onions, then grind them to attain a smooth gravy
9. Add the tomato puree, red chilli powder, coriander powder, turmeric and cook for some more time with the pan closed.
10. Stir occasionally and check that the gravy is even and well blended. Now add two cups of water(including the water extracted from the bottle gourd) and bring it to a boil. Add salt, reduce heat and simmer for five minutes. 
11. Sprinkle with the garam masala and turn off the heat. The gravy should neither be too thick nor too thin but medium.
12. When ready to serve place few koftas in bowl, pour  hot gravy over it and garnish it with coriander leaves. Never boil the koftas in gravy, as they are very soft and would crumble and get mashed easily

Chilli Egg

Serves: 4

Hard boiled eggs - 4, cut into half
Red onion - 1 small, chopped
Ginger-garlic paste - 1/2 tsp
Green chillies - 2, chopped
Corn starch - 2 tsp
Salt - to taste
Soya sauce - to taste
Oil - 3-4 tbsp
Green coriander - for garnishing

1. Toss the eggs with the soya sauce, corn starch and salt.
2. Heat 2-3 tbsp of oil in a pan and fry the eggs until they turn golden brown. Remove them from the oil using a slotted spoon.
3. Heat the remaining oil and add the ginger-garlic paste. Once the ginger-garlic pate changes colour, add the onion and saute until done. Add more salt as required.
4. Add the green chillies, egg and toss gently so as to keep the eggs intact.
5. Slash in some soya sauce, add the fresh coriander and serve immediately.