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Yashodhara G.
My Recipes

Bean Sprout SaladBy Yashodhara G.This bean sprout salad is made with dried whole mung and moth beans that have been sprouted 2 to 4 days ahead of time. A light, healthy, and refreshing salad.

Beet Cutlets (Chukander Chops)By Yashodhara G.Chukander chops have a pretty deep-red color. Serve with breakfast, brunch, snack, or as a sandwich or burger patty. Make smaller-sized for appetizers or hors d'oeuvres.

Black-Eyed Peas & Sauce (Lobia Curry)By Yashodhara G.Lobia curry can be made from dried or canned black-eyed peas. Dried peas will need to be soaked in water for a few hours prior to cooking, unless a slow cooker is used. Can be eaten with rice, bread, or alone as a soup or stew.

Bombay Street Vegetables & Rolls (Pav Bhaji)By Yashodhara G.Pav baji is a common street food consisting of homemade blocks of rolls (ladi pav) that are used to scoop the coarsely-mashed spiced vegetables (bhaji). Serve with your favorite rolls (think Kings Hawaiian), chopped fresh red onions, and lemon or lime wedges.

Cabbage, Potatoes & Peas (Patta Gobhi, Aloo & Matar Sabzi)By Yashodhara G.Patta gobhi, aloo and matar sabzi is an easy and quick 10-minute vegetable dish of mostly cabbage with potatoes and/or peas.

Carrots & Hot Peppers (Gajar Hari Mirch Sabzi)By Yashodhara G.Gajar hari mirch sabzi is a colorful, spicy, sweet, and sour dish. The sharpness of the hot peppers compliments the sweet and sour taste of the carrots and spices. A surprisingly simple crowdpleaser!

Cauliflower Fritters (Gobhi Pakoras)By Yashodhara G.For gobhi pakoras, dry gram flour is used to coat the cauliflower, and is then fried to a golden brown. Great with chutney or ketchup.

Cheese Dumplings In Syrup (Paneer Rasgulla)By Yashodhara G.Rasgullas are ball-shaped dumplings made of freshly-made cheese (paneer) cooked in a thin sugar syrup until it permeates the dumplings.

Cilantro Dipping Sauce (Dhania Chutney)By Yashodhara G.Dhania chutney is green in color - spicy and sour in taste. Serve with samosas, pakoras, chops, chaat, and more. Keep airtight to maintain the bright green color. Refrigerate for a couple of weeks or freeze for several months.

Coconut Dipping Sauce (Nariyal Chutney)By Yashodhara G.This quick and easy nariyal chutney is perfect for serving with South Indian dishes or as a dipping sauce. Prepare and refrigerate for a couple of hours prior to serving until the coconut flakes soften. Serve cold.

Corn Fitters (Bhutta Pakoras)By Yashodhara G.For these bhutta pakoras, dry gram flour is used to coat and bind the corn - then fried to a golden brown. Great with chutney or ketchup.

Falafel PattiesBy Yashodhara G.Falafel patties are made of dried chickpeas, fresh herbs, and spices that are shaped into balls or patties and deep-fried. Serve as a vegetarian protein-substitute to any salad or sandwich.

Farina Cakes (Sooji Idli)By Yashodhara G.Sooji idli are steamed farina and lightly spiced cakes best served with South Indian dishes, especially sambhar and nariyal chutney. Special supplies (idli plates and stand) required.

Flattened Rice & Peas (Matar Poha)By Yashodhara G.Matar poha is a quick, light, and savory breakfast, brunch, snack. Adjust the vegetables based on season and availability. Substitute peas with corn, potatoes, carrots, mixed vegetables - or any combination.

Fried Potato Dumplings (Aloo Bonda)By Yashodhara G.Aloo bondas are made out of boiled, partly mashed potato with spices, dipped in a thick batter of gram flour, and deep-fried until crispy. Serve with ketchup or chutney.

Garam Masala & Khada MasalaBy Yashodhara G.Garam masala is a dark-roasted powder consisting of many spices. In whole form, it is known as khada masala. Garam Masala is one of the only spices that is not tempered in oil - only added to food towards the end of cooking. Homemade is recommended.

Indian Rice Pudding (Phirni)By Yashodhara G.Phirni, Indian rice pudding, is a light and quick dessert made with ground rice and milk. Traditionally, terra cotta dishes are used to set the pudding and served chilled. Can be refrigerated for a few days.

North Indian Leavened Bread (Bhatura)By Yashodhara G.Bhatura is a traditional North Indian bread made with fermented all-purpose flour and then deep-fried. Can be made fresh, or pre-make and reheat in a pan, microwave, or oven. Can be frozen for future use.

Opo Squash/Calabash Savory Snack (Lauki Dhokla)By Yashodhara G.This light and healthy savory dish, served for breakfast / brunch, as an appetizer / a hot snack. This steamed dish can be made ahead of time or frozen for future use.

Potato & Onion Fritters (Aloo Pyaz Pakoras)By Yashodhara G.For these aloo and pyaz pakoras, dry gram flour is used to coat and bind the potatoes and onions together - then fried to a golden brown. Great with chutney or ketchup.

Potato & Pea Pastries with Tortilla Shell (Tortilla Samosas)By Yashodhara G.Delicious and quick! These easy tortilla samosas can be made ahead of time and frozen for a quick appetizer. Serve warm with chutneys or ketchup.

Potato & Spinach Fritters (Aloo & Palak Pakoras)By Yashodhara G.For these aloo and palak pakoras, dry gram flour is used to coat and bind the potatoes and spinach together - then fried to a golden brown. Great with chutney or ketchup.

Potato, Cauliflower & Peas (Aloo Gobi Matar Sabzi)By Yashodhara G.This colorful vegetable is made with cauliflower, potato, peas, tomatoes and onion – use these vegetables in any quantity or combination, depending on the availability / liking. It goes well with any daal, bread or rice.

Potatoes & Eggplant (Aloo Baingan Sabzi)By Yashodhara G.Aloo baingan sabzi is a mixed vegetable dish of eggplant and potatoes in a spiced tomato base. Pairs well with any dal, especially black lentils/kali masoor.

Potatoes & Scallions (Aloo & Hara Pyaz Subzi)By Yashodhara G.Aloo and hara pyaz subzi features finely cut scallions - giving this potatoes this dish color and flavor. Pairs well with almost any bread, rice, lentil, or raita.