Recipe – Egg Curry

Good for a Cold Day Tomato Onion Egg Curry
  • 4 eggs
  • 3-4 Tbs oil
  • 1 Cinnamon stick
  • 2 Cardamom pods
  • 1 medium onion sliced
  • 1-1/12 teaspoons of turmeric and chilli powder
  • 3/4 teaspoons of cumin and coriander
  • 1/2 teaspoon of fresh grated ginger
  • 1 garlic clove crushed
  • 1 chopped tomato
  • cilantro, fried onions, green chillies and garam masala to sprinkle
  1. Bring 4 eggs and enough water to cover to rolling boil. Turn off. Cover. Let sit for 15 minutes. Drain. Peel. Dust with 1/2 teaspoon each of turmeric and chili powder.
  2. Fry eggs in 2 tbs oil. There will be agressive popping sounds and splaterring. Stand back. Fry until surface acquires color and texture. Remove from pan with slotted spoon and set aside.
  3. In the same pan, add more oil if needed, add cinnamon and cardamom. Fry sliced onions until soft.
  4. Add ginger, garlic, salt, tumeric, chili powder, cumin and coriander with a 1/2 cup of water and 1/2 chopped tomato. Cook 10 mintues until tomatoes break down and forms cohesive sauce. Allow oil to separate in order to roast the spices and flavor the oil.
  5. Return eggs to pan. Add another 1/2 cup of water to create a gravy. More if you like it thinner. Simmer on low for 5 minutes.
  6. Garnish with chopped cilantro, garam masala, green chillies and fried onions (store bought is fine).
  7. Serve and enjoy with khichuri or plain rice. With the gentle heat, a hint of cinnamon, and chili-ginger heat, this was perfect to warm up on a cold snowy day.

Like most intuitive home-cooks I feel challenged by measurements and exact timings. Please use this recipe as loose guidance and inspiration, comment below with specific questions and I’ll attempt to answer.

Savory Corn Pancakes

I’m not sure how I started making these pancakes. My addiction to recipe, cooking shows, food writing makes sources difficult to trace. My daughter asked to learn how to make this when visiting on break from college. She made the pancakes pictured in this post. I’m a proud foodie mommy. We like the balance of savory and sweet, Deshi flavors delivered in Western form. A perfect Bengali in Indiana recipe.

  • 1 Can of Creamed Corn
  • 1 Cup of pancake mix or flour
  • 1 egg
  • 1 Tbsp chopped shallot
  • 1 Tsp chili pepper
  • 1 Tsp of chopped cilantro (Atiya has a complicated relationship with cilantro, omitted in these pancakes)
  • Salt, pepper
  • Milk or water for desired consistency: a loose batter will be more “custurdy/eggy”, a thicker batter more bread-like.

Mix ingredients in a bowl. Heat a pan. Add a sliver of butter or olive oil to coat the bottom of the pan. Adjust heat while cooking as needed to avoid burning the pancakes.

Serve with warm maple syrup or blueberry compote to balance sweet and savory. Adjust the recipe to your own taste and enjoy!

Forgive me, if this is a repeat recipe post but I promised Atiya I would post this for her to find.

Bittermelons and Brownies: How to Eat Lentils (Daal)

Life boils over like daal. It is eventually, inevitable. You can put a wooden spoon across the top of the pot, add salt (risking chewy lentil soup) and do other tricks, regardless assume you will have to clean the stove after cooking a pot of lentils. Sometimes like a pot of boiling daal our lives spill over despite our best efforts.

The world of lentils is a vast array of colors, shapes and sizes. The health benefit of plant-based diets that includes lentils is well documented. Lentils (along with beans) can also cause uncomfortable gas. To reduce the magic of lentils to what it can do for us flattens the story. Instead I like to consider how we interact with lentils from growing, collecting, distributing, cooking and eating.

My relationship with my pot of daal is always mixed, full of suspicion and familiarity. Daal is like family, always comforting and nourishing yet sometimes boiling over, chewy and messy. The first tastes of both my daughters included mushy rice with light daal or kitchuri. Their taste palate expanded each time I added a tiny bit of vegetable or meat to the neutral rice and lentil base.

Lentils bloom when they meet water and fire. The rush of expansion makes them explode beyond their confinement. It can be both liberating and traumatic. The softening and rise of cooking lentils have a lot to teach us. Transformative events break us down, fuel our growth, make us softer, sometimes spill over, and sometimes create a mess. There is risk, and reward.

As a location in existence my pot of lentils encounter water, heat and me to become daal. Lentils are more than mere vegetable protein, nourishment for humans, in ways that our human centric mind may not fathom. Lentil transform into daal by virtue of all the things that are not lentils, not it. Lentils left alone would remain in its grain state. Everything around it not lentils in a specific combination help alter its state into a soup. A good source of fiber, lentils and legumes absorb flavors. In this way, lentils are similar to flavor absorbing eggplant with the added benefit of fiber.

Eating daal with the right hand is an art form. Learning how to eat soupy rice takes practice. The angle and speed of delivery from plate to mouth requires careful modulation. Culturally, thicker daals are served during winter months, while light lemony daals are enjoyed during the summer months. Khichuri (a dish of rice and lentils) would be served mostly during Monsoon months with fried eggplant.

This was one of my first dishes I learned to make after learning how to cook rice and fry an egg. Thank you Bhabi for teaching me to make daal and bhaji.

Rice, daal and fried eggplant. This is a good start for a Bengali meal.

Ingredients (You’ll find the proportions that suit your preference)

  • 1 cup Lentils
  • 2-3 cups Water
  • 3 Tablespoons Ghee
  • 1 teaspoon Tumeric
  • 1 Medium Onion or 3 small shallots
  • 1 clove of Garlic
  • 1 teaspoon Cumin Seeds

1. Boil the rinsed lentils over a medium flame (red, split pea, yellow, azuki, kidney, urad etc.) until soft. Add at least double amount of water. Add more water, the bigger the bean. You want the water to cover the beans by at least an inch.

2. Once the lentils are soft, add tumeric and salt. A teaspoon of each for every cup of lentils is usually enough.

3. This where you can get as fancy or keep as simple as you like.  Saute in ghee or the oil of your choice: onion slices for a basic dal.

At this point you can also include: garlic, ginger, tomatoes, cumin seeds, garam masala, coriander leaves, dry chili peppers, bay leaves, depending on what you have and like.

You can also add coconut milk or cream for the heavier beans like kidney or adzuki to give the daal, heartiness. On the other end of the spectrum for a light summer daal you can boil and strain red or yellow lentil fibers add lemon juice, cilantro and mint for a bright broth.

Pour the flavored oil with the spices and fried onions over the soup. Mix in or leave the flavored oil and toasted spices floating above the rich soup. Enjoy with steaming rice or hot flaky bread.

I don’t follow recipes: I love Cookbooks

I don’t follow recipes. Why then you might ask, “Do you have so many cookbooks?” Fair question.

Cookbooks are for me narratives, sometimes exotic, sometimes familiar, always poetic.

Here is a fantastic example, from Bangkok: Recipes and stories from the Heart of Thailand by Leela Punyaratabandhu:

My great-grand parents always greeted guests with a silver bowl of cold water – not from the fridge but from a terra-cotta jar that was used to store filtered rainwater. Just one sip of that water would leave guests wondering how my great-grandmother had fit their whole garden of tropical blossoms into a single bowl.

How beautiful and elegant an offering! A whole garden in a sip. This description introduces a recipe for Flower-scented water.

Granted not all books are so lush in exotic imagery soaked in rain and flower-scented. However, even the most down to earth, undesigned community or family cookbooks that list ingredients and command us to, mix, retain a hidden narrative of efficiency, a love language of service.

I may never gently float fragrant freshly blooming flowers like jasmines, roses, ylang-ylang in 12 cups of boiled tap water. But isn’t the idea that is so real and possible, beautiful?

Definitely Thai for dinner tonight served with dreams of flower-scented water.

What dreams will you serve with your dinner tonight?



Gift of Eggs and Kimchi Fried Rice

My friend, Linda gave me a dozen fresh eggs this morning. My obessive love of eggs is no secret. What a happy gift!

At the end of the morning yoga session while everyone was enjoying a peaceful savasana, I was planning lunch. My leftover rice from last night already had quiet ambitions of becoming a kimchi fried rice topped with a fried egg. Now, I had fresh eggs to make that dish sing.

I first learned about Kimchi (a Korean cabbage pickle) with rice watching Food Network. Thank you, Ina Garten and guest.

My version is simply leftover rice, mixed with kimchi, heated and then topped with an egg. The pickle is spicy-tart and makes the rice moist, crispy and flavorful. The deep orange yolk of the fresh egg works as a sweet-salty sauce.

So simple, so good.

Thanks to Linda, lunch was fantastic.

Wishing you a happy lunch,




Wobblyogi Wednesday: Book Club Workshop and Eats

Last weekend our yoga book club met to talk, practice, eat, watch a documentary and talk some more. The three hours flew by. Jacqueline lead us through a beautiful asana practice inspired by mantras from the book.  We talked about the difference between ambition and greed, between pain and suffering. We talked about what we liked about the book and what we didn’t like. We talked beyond the book about the challenges of a home practice, about how we came to join the book club.  We watched and talked about the documentary: Yoga Is. It was movie night, book club and tea time rolled into one. What a wonderful way to spend a Spring Sunday afternoon!

Usually after practice we rush back to our respective lives. What a welcomed treat to sit and laugh with my fellow yogis.

Our snack menu included items to balance Spring Kapha flavored with heat building spices of ginger and black pepper.

Corn Tacos with Tofu and Bitter Greens Scramble

Cucumber Slices with Hummus and Feta Crumbles

Dates stuffed with Crystallized Ginger and Almonds

Roasted Chickpeas

Spiced Ginger Tea

All of the snacks were easy to assemble. The most “cooking” I did was the tofu scramble. The “heat inviting” meal ironically required very little fire to prepare.

Here are a few directions.

For the Corn Tacos (less gluten and dairy helps balance Kapha): Break up a box of extra firm tofu. Add any spice mix of your choice to the broken up pieces. I used a spring spice mix with turmeric, fennel, cumin, ginger, black pepper and chili powder. Heat a tablespoon of oil in a wide pan or wok. Add tofu. Let it dry out and even brown on one side before you move the pieces around. You can take the tofu out of the pan or just have it waiting on one side of the pan, while you wilt some greens (spinach, arugula, chard). You can also add onions or garlic, if you like. I didn’t. Once wilted, toss greens with tofu and your filling is done!Warm some corn tortillas with ghee, butter or an oil of your choice. Add filling. Maybe top with shredded carrots or avocado slices. Enjoy.

The stuffed dates were simply crystallized ginger and almonds pulsed together into a grainy consistency. Stuff the mixture into de-seeded Medjool dates.

The cucumber slices were just that. Sliced cucumbers topped with hummus and sprinkled with feta.

The roasted chickpeas (deep frying is tastier but not very healthy) were drained canned chickpeas, tossed with vinegar, oil and a spice mix (I used the same spring spice mix as the tofu) and baked at 400 degrees until crispy. Between 30-40 minutes. During cooking you’ll need to moves the peas around to get an even bake. That’s it.

The spiced tea was regular tea with milk, a touch of sugar, spiced with ginger and black pepper.

If you couldn’t join us, I hope you can find the time to enjoy the book, the movie and the snacks with your friends. Next time, join us.

Looking forward to our next book club meeting in late summer,

The Wobblyogi

My favorite Ayurveda Cookbook is this one by Kate O’Donnell. I modified the taco recipe offered in this book. It has many other recipes that are easy to to prepare and have easy to find ingredients. O’Donnell reminds us that Ayurvedic cooking is not limited to Indian food!



Chicken Tagine and Orange Blossom Rice Pudding

We relied on a “Try The World” box to take us to Morocco on a cold Indiana night. In texture, the meal was perfect to fight cold weather soft, creamy, stewed and warm spiced. In flavors, however, the meal invited early September to the plate, the few weeks between summer and fall, to the plate, the zucchini and the carrots were equally tender, the sweet onions and raisins complimented the heat of harissa. It was an unusual treat to have a hearty, flavorful yet light as cous-cous meal.

The orange blossom rice pudding was perfect in sweetness and texture. Around the table, we had mixed reviews about the floral quality of the dessert. The dessert may have needed to match the complexity of the tagine tastes. It felt a bit one-note after such a symphony of sweet and spicy.

I learned to use arborio rice for pudding, to marinate the chicken in harissa and spices before setting into the tagine on a bed of chopped onions and to overlay a mix of matchstick-sized vegetables.

Would make this again. Any season.




Recipe Test: Baked Banana Chocolate Wontons


Many thanks to the Wishful Chef and her recipe for Baked Banana Chocolate Wontons. Big hit with my 14-year-old. We are inspired to try other fillings. Crunchy, guilt-free snack. How rare!

  1. Place a slice of banana and a few chocolate chips on a wonton wrapper piece. Fold over. Seal with water.

  2. Place on baking tray in single layer. Spray with cooking oil of your choice.

  3. Bake about 10 minutes until crispy in a 400-degree oven.

I sprinkled mine with powdered sugar. You can leave plain, drizzle honey, chocolate syrup.. although that that point it won’t be very “healthy.”

Go to the Wishful Chef website for this recipe and more at


Wishing you a tasty weekend,


Crunchy Fried Smelt


A spur of the moment made-up recipe that worked well. Writing and sharing the recipe so I don’t forget.

  1. 1 bag frozen Smelt (thawed out)

  2. 1 teaspoon each turmeric, chili powder, coriander and salt [you can add any spice mix of your choice, for example, Cajun would be tasty too]

  3. 1/2 cup of besan (chickpea flour) and 1 cup flour [rice flour would work too]

  4. Combine the ingredients. The fish holds so much water that adding water isn’t necessary. In fact, you may need more flour for the batter to stick to the fish.

  5. Shallow fry in vegetable oil or olive oil.

Serve hot sprinkled with lemon and salt. Dipping sauce of your choice.


Election Cake – #makeamericacakeagain


Baking as a stress relief. A dry cake to be washed down with drinks, sustain voters and celebrate democracy.

This story about the cake is from the Washington Post by Daron Taylor:

After making it through one of the most bitter and divisive campaign seasons in generations, maybe we could all use a slice of delicious cake. That’s exactly how America used to celebrate democracy in action when our country began: With ‘election cakes.’ Enormous in size, these sweet, spiced and fruit-filled cakes were designed to sustain voters at the polls.

The oldest known recipe for election cake is found in one of the first cookbooks ever published in America: the second edition of American Cookery by Amelia Simmons, published in 1796. The election of 1796 was certainly one worth celebrating. It was the election held after George Washington refused a third term as president, and it was a test of the peaceful transfer of power in our new democracy.

Women were not allowed to vote when the first recipes for election cakes were written, and baking cakes was encouraged as a way to participate in the electoral process if only from the sidelines. By the time the 19th amendment was ratified in 1920, election cakes had fallen out of favor.

More than 90 years later, a new generation of bakers is reviving these old recipes for the 2016 election using the hashtag #makeamericacakeagain. Baking, and women’s historical role in domestic and public life, holds a special significance in this year’s presidential campaign, the first ever to include a female presidential nominee. Election cakes, and for that matter the act of baking itself, is non-partisan.

Want to bake an election cake? Try out The Washington Post’s recipe for Election Day Cake.


This is the recipe I used to make the cake. It is more like a dry fruity bread rather than a moist cake.

Wishing all of you in America Happy Election Day,