Category Archives: Vegetarian Favorites

The Malabar Soup


The Malabar soup has an audacious attitude, rich in flavor it brings the taste of India home.

Add a dollop of cream and this recipe turns into a little piece of rich paradise but in an effort to keep the weight off I used coconut milk instead and it has changed the way I will make this soup forever.

A Note for all my vegan friends I would substitute chicken with any or a combination of the vegetables below. Take your pick.

  • Carrots
  • Green beans
  • Drumsticks
  • Cauliflower
  • Brinjal/ Eggplant
  • Ladyfingers


  • Chopped Boneless Chicken Breast – 1 Pc.
  • Tandoori  Masala Powder  – 1 Tbsp.
  • Ground Cashew Powder  – 2 Tbsps.
  • Garlic Ginger Paste – ½ Tsp.
  • Onion – 1 Chopped
  • Lal Masala Paste – 1 Tbsp.
  • Coconut Milk – 1½  Cup’s


  • Fry the onions in 2 Tsp. of oil, then add the ginger garlic paste.
  • Add the Lal Masala Paste,Tandoori Masala Powder; Stir the ingredients so that all the masala blends with the onions
  • DSC02450
  • Next add the chicken and cook for 5 – 7 minutes on a medium flame
  • (Do not cover the dish)
  • Next add the cashew powder and continue to cook for another 5 minutes.
  • Next 1 Tbsp. at a time, add the coconut milk and stir gently after every addition.
  • Continue to cook on a medium flame for 10 minutes or till the chicken has cooked.
  • DSC02455

Saving The World 1 Cabbage At A Time


While the country is celebrating the Labor Day weekend and grilling in their backyard. I am busy finding healthier options to reduce the 10 Pounds of extra weight I have so generously received unto myself.

I grew up learning the phrase “Eat And Be Merry, For Tomorrow Is Another Day To Eat”, and the person who taught me that (You Know Who You Are!!)….dint say anything about putting on any weight. It was repeated at every toast and with every host, the words ringing in my head.

” Eat Today, Eat Tomorrow, Eat Everyday…”

So this weekend while everybody is busy grilling and flavoring their meat, I have decided that I am going to spend time and find a healthier vegan alternate. My Food of Choice is the infamous cancer preventing and cholesterol lowering cabbage, who would have known sautéing a little cabbage could have so many healthy benefits. It has been proved in a number of studies that raw or short cooked cabbage has the ability to prevent bladder, colon and prostrate cancers. People at risk might want to include this vegetable in their diet 3-4 times a week.

I like my cabbage a little crunchy and without too many spices, below is my easy 10 minute recipe.

– Cabbage – 1/2 thinly sliced
– Jeera /Cumin Seeds – 1 Tsp.
– Rye/Mustard Seeds – 1 Tsp.
– Fresh Curry Leaves – 1 Stalk
– Green Chili – 1 Sliced
– Oil – 2 Tsp.
– Salt – To Taste

– Heat oil in a pan, (make sure the oil is hot).
– Add mustard seeds, cumin seeds and green chili, sauté for a few minutes.
– Next, add the curry leaves.
– Finally add the cabbage and sauté it in a wok on a high flame.
– Do not cover the cabbage, allow it to cook on an open flame.
– Eat with Bread or Roti.

Bharelu Baingan – Stuffed Eggplant

While the name Nightshade, sounds more like a character from the cartoon network series, it actually is just another name for the Eggplant. Back home we call this vegetable Baingan, you may have heard of it by a different name – Brinjal/Aubergine.

This Bharelu Baingan recipe, is a family favorite and according to my mom family legend states that this recipe originated from my grandmothers cookbook, which I have never heard or seen of in my entire life. Also, there are over a thousand stuffed baingan recipes available everywhere, but this is obviously my favorite.


Small Eggplants
1 Tbsp. Fennel seeds
Fennel Seeds
2 Tbsp. Coriander/Dhana Seeds
Crushed Dhania
1 Tsp. Kashmiri Chili Powder
1 Tsp. Jeera/Cumin Seeds
1/4th Tsp. Haldi/Turmeric Powder
4 Tbsp. Desiccated Coconut Powder


– Wash the brinjals and peel of the tiny leaves at the end of the stalk.
– Make 4 cuts into the vegetable and add some salt. Keep aside on a dry surface
Cut Brinjal
– On a roasting pan roast the cumin and coriander seeds, crush them and keep aside
– Next, roast the fennel seeds and keep aside
– In a small pan add a little oil when hot add the crushed cumin and coriander
frying the masala
– Next add the chili powder, haldi powder and the coconut powder.
– Add this stuffing inside the crevasse of the salted brinjal and coat the outside with a very little amount of oil
– Cook the brinjal in a pan with a little grease for at least 20 minutes turning it occasionally
– Enjoy it with bread or some roti.

Note:- Eggplants, can soak a lot of fat while cooking, therefore it is preferable to add salt in the beginning.

Gateway to Heaven – Finally Dhansak on a plate

Dhansak in a plate

Dhansak is a Parsee specialty, for those of you who don’t know it’s a combination of different lentils cooked with either chicken or mutton or potatoes. You will never find it at a wedding and it will never be made on a auspicious day i.e: Happy BirthDay, Happy Anniversary Day, Buy Anything New Day or any other Happy Day..You would think that was crazy because it is one of the best meals on the recipe list and is specially dedicated to the dead.

When someone dies the family becomes vegetarian for the first three days. Tradition holds that on the fourth day when they do eat meat its always in Dhansak. Due to its untimely association with death Dhansak is considered mourning food.

Dhansak is eaten with caramelized basmati rice, a blob of butter and some sliced onions soaked in vinegar and lime. Adding some minced Kebab’s would turn this meal into a Funday paradise.

Note for all vegan’s – Skip adding meat and add potatoes instead


For Dal

250gms Toovar Dal / Yellow Pigeon Peas

100gms Whole Masoor Dal / Red Lentils

50gms Split Masoor Dal / Split Red Lentils

100gms Moong Dal / Split Green Gram

(All the above soaked for 1-3 hours)

200gms Baingan / Aubergine / Eggplant chopped

100gms Koru / Red Pumpkin chopped

1/2tsp of Salt

1/2tsp of Turmeric

1/2tsp Red Kashmiri Chili Powder

1 Tomato chopped

dhansak dal shot

For Dhansak Masala

1tsp Turmeric Powder

1tsp Sambhar Masala

1tsp Chili Powder

1tsp Dhana Jeera / Cumin-Coriander Powder

1/2tsp Pepper Powder

(Dhansak Masala is available at a local Indian store and can be substituted for the above masalas – Add 2Tbsp of Dhansak Masala in case of substitution)

Masala Box

For Dhansak

2tbsp. Parsi Lal Masala

2 Onions finely chopped

Chicken pieces

The Dhansak Masala

Tamarind Paste diluted in 1/4th cup of warm water

2″ block of Jaggery thinly chopped

For Caramelized Rice

1 cup of White Basmati Rice

1 Onion Chopped

4pc Whole Peppercorn

1pc Cinnamon stick

2-3 Cloves

2-3 Cardamoms

1-2 Bay Leaf

4tbsp Brown/White Sugar

1/2 cup of water

Masala box1


For Dhansak Dal

– Pressure cook all the soaked dal with some salt, turmeric powder, red chili powder, eggplant, green pumpkin and tomato with 2 cups of water, for 4 whistles.

-Allow the pressure cooker to cool completely before opening the lid.


– Once cooled strain the dal to a smooth paste.

Dhansak 2

For Dhansak

– In another dish fry the onions and add the Lal Masala and Dhansak Masala, allow the masala to cook for 4-5 minutes.

– Add the potatoes and cook for another 10 minutes.

– Next, add the chicken and stir till slightly browned.


– Pour in the dal and allow to cook for 20 min.

– Gently add the Tamarind paste and the Jaggery, stir in to allow the Jaggery to melt.


For Caramelized Dhansak Rice

– Soak 1 cup of White Basmati Rice in warm water for 1 hour then, wash the rice 2 – 3 times.

– In a pan fry the chopped onion (use very little oil) and add the drained rice, allow the rice to simmer on a medium flame till the aroma of rice fills the air.

Rice prep

– In the meanwhile on another small pan heat sugar till it is completely melted and turns to a dark brown.

– Immediately add 1/2 a cup of water into the melted sugar. Take a step back and be careful while doing this step. I usually add water above my sink to prevent my kitchen from the splatter.

Caramalizing Sugar

Note :-

– I use Demerara Sugar that is why I can achieve this dark color. White sugar tastes just as good but do not burn white sugar to such a dark color.

– If the sugar gets stuck on your spoon just leave it in the water mixture and allow it to heat. The sugar will melt of the spoon automatically.

– Next, add sugar water to the simmering rice and stir once gently.

– Add cinnamon, cloves, cardamom, bay leaves and salt,

– Next immediately add 2 cups of warm water.

rice prep 2

– Cook the rice covered on a medium flame for 5 min, then lift the top and allow it to simmer open so that the water can evaporate. cook for another 10 min or till the rice is done.

Rice 2

– Dhansak Rice must be allowed to sit for 10 minutes before eating

– Enjoy your Dhansak and don’t forget to snooze….

Tendli Bhaji – Vegetarian Food For The Bawa Soul

Parsi food is notorious for being non-vegetarian, few know that we bawa’s can also whip up awesome vegetarian bhonu. All thanks to the wonderful Gujarati ancestors who let us crash in their kingdom eventually saving us from going extinct centuries ago.

By the way, they are also responsible for our sweet food syndrome and the language we currently use.

For most bawa’s it is difficult to eat a meal without some form of meat or egg, yet I have heard of no bawa who will happily agree to a meal without potatoes. ‘Papeta ma anything’ is the easiest answer to when a bawa is questioned about what he wants to eat.

To all my vegetarian readers, I thank you for being patient and for those bawa friends who love their vegetarIANS – bear with me. This recipe is called Tendli ma Papeta.

Buying and Storage:

Tendli, tindora or ivy gourd should be bright green on the outside with white small seeds on the inside. In order to store it correctly it should be placed in a plastic bag and kept refrigerated.

– 1 lb Tendli/Ivy Gourd
– 2 Large Potatoes
– 1 tsp. Jeera/Cumin Seeds
– 1 tsp Dhania/Coriander Seeds
– ½ tsp Haldi / Turmeric Powder
– 1tsp Rye / Mustard Seeds
– 1 tsp Kashmiri Chili Powder
– Salt to taste


– Wash the tendli and cut it into medium to thin circular rounds and keep aside.

Kaccha Tendli

– Peel and chop potatoes into small squares, drop them into a bowl of salted water for 10 minutes.
– Drain the potatoes and fry them in a covered pan with very little oil and a dash of haldi.
– In another pan heat some oil then add jeera, dhania and rye.
– Next, add the haldi and kashmiri chili powder, allow this to simmer to 2 – 3 minutes.
– Add the chopped tendli and cook for 20 minutes in a covered pan, mixing the tendli at intervals.
– After 20 minutes, add the potatoes and cook for a further 10 min or until the tendli is cooked.


MunchTime – Spicy Poha

Poha, also called flattened or beaten rice is one of my favorite hunger foods. Eaten at lunch or munch time which is between 4 pm and 5 pm my time. It takes a few times to get this recipe right, mostly because you need to be careful not to over-soak the rice as that makes the rice lumpy. The trick is to use a strainer and wet the rice just before cooking the poha.

In order to make following recipes easier for everyone I have taken the advice of my good friend Irina Kovaleva and added directional pictures to this recipe.

I would also like to thank all of you reading ‘The Bawi Bawarchi’ for the wonderful emails and comments about this blog. It’s always a good feeling when you love what you do and follow your heart while doing it.


2 Cups Thick Poha/ 3 Cups Thin Poha

2 Small Potatoes

10- 15 Roasted Peanuts

1 tsp. Jeera/Cumin Seeds

2 tsp. Rye/Mustard Seeds

10 Curry Leaves

1 Large Onion

2 Green Chilies

½ tsp. Haldi/Turmeric Powder

1/4th tsp. Sambhar Powder

½ tsp. Kashmiri Chili Powder



In a small pan, fry the potatoes with turmeric powder.

In a strainer, wet the poha and drain all the excess water (do not soak it in water).

In a larger cooking vessel, heat three tablespoons of oil and fry mustard and cumin seeds for 1-2 minutes on a medium to high flame.

Add the onions and allow to cook until translucent, then add the curry leaves, green chilies and peanuts, then allow to cook for 5 minutes.


Now add the sambhar and kashmiri chili powder.

Stir for a few moments before you add the poha and cook for 5 minutes then add the fried potatoes.


Serve Hot

Chana Masala



Chana Masala


2 Onions

2 tsp Cumin/ Jeera seeds

1 tsp Haldi powder

1 tsp Sambhar powder

1 tsp Kashmiri Chili powder

1 tsp Coriander powder

1 tsp Garam masala

2 Tomatoes

1 tsp Adu-Lasan/ Ginger garlic paste

3-4 Green Chilies

1 ½ cups Kabuli Chana/ Chickpeas/ Garbanzo (soaked in water overnight)



Grind the onions to a paste

Heat 2 tbsp of oil in a pan and add cumin seeds wait till you can smell the aroma before you add the onion paste then add the ginger garlic paste and cook for a few minutes.

Add all the spices and cook for another 5-7 minutes.

Then add the tomatoes and allow it to cook for another five minutes.

Add the Chickpeas and cook until they are soft Mamalicious and Delicious.

Add salt to taste.

Best eaten with Hot Pooris

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