Wednesday, March 18, 2009




1 tomato
1 onion
1 cucumber
1 radish (optional)
salt to taste
1 tsp black peper
a dash of sugar (optional)
juice of one lime
a handful of finely chopped coriander leaves

Mix together diced tomatoes, onions, cucumber and radishes. Season with salt, pepper, a dash of sugar and a dash of vinegar. Sprinkle with finely chopped coriander leaves.

Brown Rice

Brown Rice


2 cups basmati rice
2 onions, finely sliced
4 teaspoon sugar
2 inch pieces of cinnamon
6 cloves
salt to taste
4 tablespoons melted ghee


1. Soak rice in water for 1/2 hour.
2. Heat oil or ghee in a pan and fry onion in it till brown. Remove pan from fire and drain excess oil.
3. Put sugar in a small pan and brown it over fire till it is very dark brown.
4. Place pan with fried onion back on fire, drain water from rice and add to onion.
Cook, stirring frequently, for 5 minutes or more till rice is nicely fried.
5. Add caramel water and cook 4 or 5 minutes till rice is well blended.
6. Add cinnamon stick, cloves, salt and 3 1/2 cups water. Bring to boil, then cover, lower flame and continue cooking till water is absorbed and rice is cooked.
7. Sprinkle some fried onion over rice before serving.

Serve with Dhansak and kachumbar


The traditional parsi favourite. This dish is made up of 2 main portions Dhan (the combination of different lentils) and Sak (a variety of greens). A one meal dish.


1 tbsp ginger and garlic paste
1 tbsp oil
salt to taste
1 tsp tamrind paste

Dhan (The dals - Lentils)
1/4th cup Toor dal
1/4th cup Moong dal
1/8th cup Urad dal
1/4th cup Masoor dal
1/4th cup Chana dal

Sak (Greens and other vegetables)

The Greens
1 medium sized bunch of spinach (palak)
1 small bunch of fenugreek leaves or a tablespoon of kasoori methi (dried fenugreek leaves)
1 small bunch of coriander leavesAround 10-15 mint leaves.

The Vegetables
1 small eggplant/ brinjal/aubergine chopped and diced.
1 two inch square of red pumpkin
1 small squash cleaned and chopped into small pieces.
1 cup deseeded tomatoes.
1 large onion
1 cup coconut finely ground
1 small potato diced
1 carrot diced

The Masala
I prefer to use Mangal Dhansak Masala. Easily available in Indian grocery stores. But if you would like to make your own masala here is the recipe.

To be roasted
1 tsp Fenugreek seeds
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tsp Sesame seeds

Not to be roasted
2 red chillies
1" inch cinnamon
8-10 Black peppercorns
3 bayleaves
8-10 cloves
1/4 tsp nutmeg
1 1/4 inch peice of mace
1 tsp turmeric

Dry roast first four ingredients one at a time on hot dry griddle.
Add roasted and the remaining ingredients together and grind together.
Mix the turmeric and store in an air proof bottle.


The Dals:
1. Soak the dals overnight or atleast for four hours. Cook them in a pressure cooker. Mash them to a fine paste.

The Greens:
2. Steam the greens and grind them to a soft paste.

The Vegetables:
3. Pressure cook the vegetables and grind to a fine paste.

4. In a really thick bottomed pan add a tablespoon of oil. Add the dals followed by ginger garlic and tamrind paste. Let it simmer for 5-7 minutes. Keep stirring to prevent the mixture from sticking to the bottom of the pan.

5. Add the finely ground greens and vegetables. Add a cup of water to adjust the thickness. Add salt.

6. Add the dhansak masala.

7. Let the dhansak simmer slowly for half an hour to 45 minutes. Stirring occasionally.

8. If the dhansak is too thick, add a little water.

Serve with kachumbar and brown rice.