My 5 year old son calls it LADYFINGER PIZZA!!  

This is a very popular dish in Parsi Cuisine. Parsis love anything and everything with eggs High in proteins and teamed with veggies makes this a very healthy and power packed meal for children and adults!

Bheeda par edu was an immediate hit with my kiddo and my hubby who wiped off the whole plate in the blink of an eye.  It is an easy dish to make and carry for picnics and whilst travelling.


You can enjoy this Parsi delight by itself or with some green chutney and ketchup on the side !


Am sure every family has one such dish that has some very fond memories attached to it! J  My earliest childhood memories revolve around our dad telling us humorous snippets (almost repeatedly every time mom would cook this dish J ) about the escapades few of my family members had with masoor J  …  So, yes, ‘MASOOR NI DAAR’ is THAT special dish for my family ! J

This dish also holds a very special place in my heart.  This was one of the first dishes’ that I cooked independently as a keen teen with a zest for learning to cook !  It is by far my favorite lentil !

And luckily for me, my kiddo shares my love for this lentil (although hubby doesn’t L )

So, our lunch today is a simple meal of PARSI STYLE BLACK LENTIL GRAVY, rotis (Indian Flat Bread), creamy yogurt and salad !…

Ahhhhh… utter culinary bliss ! J J J

Lentils are rich in proteins and they meet a major part of the protein demands of the body. If you are a vegetarian and are concerned about your protein intake, you can ideally incorporate lentils in your regular diet as they offer the third highest level of proteins, after soybeans and cottage cheese.


1 cup black lentils (whole masoor dal)

1 medium onion (finely chopped)

2 medium tomatoes (finely chopped)

1 green chili (finely chopped)

½ cup soya mini chunks (optional)

1 tsp ginger-garlic paste

Ground spices:

1 tsp roasted cumin seeds

1 tsp turmeric powder

½ tsp red chili powder

1 tsp Dhansak masala (can substitute with garam masala powder)

2.5 to 3 cups water

2 tbsp ghee (clarified butter)

Handful of coriander for garnish

Salt as per taste


  • Soak the lentils and the soya mini chunks for at least two hours before cooking since this helps in reducing the cooking time.
  • In a deep pan, heat the ghee.  Once the ghee is heated, add the cumin seeds and once they splutter, add the onions and green chilies and sauté till the onions turn brownish in colour.
  • Add the ginger-garlic paste, turmeric powder, chili powder and dhansak masala and mix well.
  • Next, add the tomatoes and sauté well till the tomatoes are cooked and the oil separates from the sides.
  • Now, add the lentils, soya mini chunks, salt and water to the pan. Bring to a boil and let it simmer for 20 minutes or until the lentil is completely cooked.
  • My Kiddo’s Lunch

Garnish with chopped coriander and serve hot!

I served it with rotis, creamy yogurt, salad and a lime wedge !



Healthy, tasty and easy to put together ! Wow!, that’s an ideal combination that I am always on the lookout for !
This Salad meets all these criteria .. Do try it folks. You will love this lemony garlicky salad..!
Ingredients for salad
1/2 Iceberg lettuce roughly broken up into pieces
1/4 white cabbage julienned
2 cucumbers diced (with skin)
2 large tomatoes diced
handful of coriander finely chopped
Pepper powder for seasoning.
Ingredients for dip
2 big lemons
1/2 pod garlic grated
2 tbsp olive oil
1 green chili finely chopped
Pinch of sugar
Prepare the dip by combining all the ingredients and keep it in the refrigerator for at least 1 hour.
**This will ensure that the taste of the garlic, lemon and chili infuse with the olive oil.
Assemble all the ingredients of the salad (except the coriander and pepper) to a large bowl and add the dip. Mix well. You can garnish with the chopped coriander and freshly ground pepper powder.
Enjoyyyy this scrumptious salad all by itself!! It’s that tasty !


Goan Classic with a Parsi twist (note the potatoes) 
smile emoticon
This curry is one of my husbands’ favorite dishes. Instantly takes him back to his fond memories of home and Goa. The best part is that my 5 year old also loves this curry and its become a family special
Note the **TIPS** that I have mentioned alongside the recipe f

or a tastier curry ! 

Ingredients for the curry masala: 1 fresh Coconut 8-10 Kashmiri Chilies 2 tbsp dry coriander Seeds 2 tsp turmeric powder 2 tsp Jeera 2 tsp tamarind paste 1 garlic pod sufficient water to ground the masala into a paste Salt as per taste
Ingredients for curry: 150 gms cut Ladyfinger 2 large potatoes diced 200 gms medium deveined prawns 1 medium sized onion finely chopped 1 medium tomato finely chopped 1/2 inch ginger – grated 4 pieces of kokum 150 ml coconut milk 2 tbsp Oil
All the ingredients of the curry masala needs be a ground to a smooth paste. The curry masala has a nice appearance and aroma due to the Kashmiri chilies and the coconut)
**TIP** I roast this ground masala paste on a low flame till all the water evaporates. This gives a stronger taste to the entire curry. This also helps in cooking the coconut and all the other ingredients thus reducing the cooking time later on. You can also freeze this mixture in zip-lock bags for future use.
  • In a thick bottomed pan put around 2 tbsp oil and sauté the chopped onion, tomato and grated ginger.
  • Once the onion-tomato mixture is semi-cooked, put the prawns and diced potatoes in and stir a little so all of it gets evenly cooked.
  • After the prawns are cooked, add the ground curry masala to it and stir it all together. Put the coconut milk depending on how thick/thin you want the curry to be.
  • Add the kokum.

**TIP** You can also add water instead of coconut milk to make the curry less ‘coconuty’

  • Let the curry simmer for around 5 minutes so that the tastes of the prawns and the masalas blend together. Add the cut ladyfingers to the curry and simmer till the ladyfingers are cooked

Serve with steamed rice and fried fish !! And you will feel like your truly in Goa ! 

  • Serve with steamed rice and fried fish !! And you will feel like your truly in Goa !


This pulav has all the attributes of a healthy meal. High in protein, minerals and fiber ! It is a dish which is tasty, nutritious and simple to make. Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence to areas all over the world. Like other legumes such as beans, peas and lentils, chickpeas are prized for their high protein and fiber content, and also contain several key vitamins and minerals known to benefit human health. Ingredients: 1 cup Chickpeas 1 cup basmati rice (soaked for about 30 minutes) 1 medium sized onion (finely chopped) 1 medium potato (cubed) 1 medium tomato (finely chopped) 1 green chili (finely chopped) 2 cups water 1 tbsp ginger paste 1 tbsp garlic paste Handful of coriander (finely chopped) oil Salt to taste Ground Spices: 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp Coriander powder Whole spices: 1 tsp roasted cumin seeds 6 black pepper 4 cloves 1 black cardamom ½ inch piece of cinnamon 2 bay leaves Method:

  • Boil the Chickpeas till they are tender. Drain and keep aside.
  • In another pan, heat the oil and add the roasted cumin seeds and the whole spices. Fry them for a few minutes.
  • Now add the onions and green chilies. Sauté till it starts to turn brown.
  • Add the ginger and garlic paste and continue sautéing for a few minutes.
  • Once the onions are fried well, add the chili powder and turmeric powder and cook till the oil separates from the mixture.
  • Add the tomatoes, potatoes and the boiled Chickpeas and mix well.
  • Add the pre-soaked rice, 2cups water and the salt and bring to a boil.
  • Cover and cook till water dries and the rice is cooked.
  • Garnish with finely chopped coriander.

Serve with coriander yogurt dip, green salad and a lime wedge. Serve with coriander yogurt dip, green salad and a lime wedge.


This recipe is especially requested by my vegetarian friends ! 🙂

My hubby and kiddo love Chinese food ! Given an option, my son would drag us all to a restaurant every weekend. But in an attempt to make Chinese meals healthier, I started making them at home. That way, I know exactly what is being consumed by my precious family !
1 cup Soya nuggets
2 small onions, finely chopped
1 tomato, finely chopped
2 green chilies, finely chopped
6-7 cloves of garlic, finely chopped
1 large capsicum, chopped
2 tsp of soya sauce
2-3 tsp of Black Bean Sauce
2 tsp corn flour, diluted in half cup water
Chopped parsley and chives for garnish
2 tsp of black pepper
Salt to taste
Cook the nuggets by boiling them for around 5 minutes and then strain the water. Keep aside.
Marinate the cooked soya nuggets, with a tsp corn flour, 1 tsp soya sauce, 1 tsp black pepper, 1 tsp of black bean sauce and salt. Let it rest for 30 minutes.
In a thick bottomed wok, heat some olive oil and fry the marinated soya nuggets on medium flame till they are crispy on the outside. Keep aside.
Next, fry the chopped garlic and chopped chillies till they are light brown. Add the chopped onions and fry till the onions leave colour.
Now, that the base of the dish is ready, sauté the capsicum and tomatoes for around 3-4 minutes till they become soft.
Add the remaining sauces, black pepper and the cornflour to the wok. Toss to cover completely.
Add the fried soya nuggets and let it simmer for around 2 minutes. Garnish with some chopped parsley and chives.
Enjoy this homemade healthy Chinese delight with either noodles, fried rice or just as a starter !