Mayonnaise Salad with Boiled Eggs, Lettuce , Beetroot and Carrots


4 half boiled eggs-chopped
1/2 to 3/4 cup mayonnaise (home made or store bought)
Lettuce-any lettuce of your choice
1 large carrot-grated
1 large beetroot-grated
1/2  cup olive oil
1 lemon -juiced
1 tsp sugar
1 tsp salt
1/2 tsp black pepper powder


Wash lettuce leaves in cold water and put them in the fridge
Mix juice lemon, olive oil, sugar,salt and pepper to make the dressing.

Grate carrots and beetroots separately.
Add some lemon dressing to them and put in fridge in separate bowls
Mix the chopped eggs in the mayonnaise and put in fridge.

Assemble the salad  just before serving by laying the lettuce leaves first (add a drizzle of the lemon dressing)
Put the egg/mayo mixture in the middle.
Surround this with the grated carrots in a ring then with the grated beetroots.
Serve with your favourite main meal!
Cauliflower with Peas

This is a a delicious and nutritious way to cook cauliflower with spices, seeds and coconut

2 cups cauliflower
1 tsp Panch Phora* ( five seed mix available in Indian shops)see pic below
or you can use 1tsp cumin seeds
1 pinch ajwain seeds (carrom seeds)
1 small onion chopped
2 green chillies
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/2 cup frozen peas
Pinch of pepper
Salt to taste
Peanut or veg oil
1 dsp fresh grated coconut or 1 dsp dessicated coconut

In a little oil fry the onion till soft and pale golden
Steam the cauliflower and cut it into small florets
Add a tsp of oil in the fried onions and add all the seeds.
Let the seeds pop (Phora means to pop the seeds).
Add the chillies and cook for 1 second
Add the turmeric and chilly powders and stir for 1 second.
Add the cauliflower and peas and stir well
Add salt and pepper.
Once the peas cook add the coconut mix well and serve hot with chapatti or bread.
Tip: Don't close the lid while cooking as the peas will lose the green colour

*Panch Phora (5 seed mix-contains cumin, nigella (onion seeds) fenugreek, fennel and celery seeds)


Cauliflower in Almond Milk

A mild vegetarian dish. You can make it non veg by adding some crispy bacon to it. Serves 2
or 3.


2 cups cauliflower
3/4 cup almond meal
2 dsp vegetable oil
1/2 tsp cumin seeds
1 tsp crushed garlic
1 tsp white pepper powder
2 chopped green chillies
2 dsp milk
Red capsicum diced
Salt to taste
Coriander leaves for garnishing


Add 1 cup boiling water to almond meal to make almond milk and keep aside.
In a pan add oil and heat.
Add the capsicum and stir fry till you get the fragrance (about 2 minutes or so)
Remove the capsicum from the oil and keep aside.
Add the cumin seeds and fry them for 1 minute till they change colour.
Add the green chillies and garlic and fry for 1 minute
Add the almond milk, milk and then add the chopped cauliflower.
Let the cauliflower cook for 10 minutes or so till tender.
Add salt and pepper.
Crush 1/2 the cauliflower so that the gravy thickens.
Add the capsicum and garnish with coriander.
Serve hot with crusty bread.

Prawn and Lychee Salad

This is a great summer salad!
This recipe serves 1.

5 to 6 large prawns
5 to 6 lychees (fresh or canned)
2 tblsp Olive oil
1/4 cup orange juice
White pepper
Garlic infused olive oil
1 medium red onion
Handful of coriander leaves


Clean and cook the prawns in the garlic infused Olive oil on a very gentle heat till done
Keep them aside to cool.
Thinly slice the red onion and chop the coriander leaves
Mix olive oil and orange juice. Add salt and pepper to make the dressing
Toss the prawns, lychees, onion and coriander in the dressing and serve chilled.

Spicy Grilled Eggplant


6 to 7 slices of egg plant
1/2 cup olive oil
1/2 tsp salt
1/2 tsp garlic paste
1 tsp red chilly paste
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin seeds
1 tsp cumin powder
Coriander leaves to garnish


Mix the spices and salt in the olive oil and coat both sides of the egg plant slices
Pre heat oven on fan grill 220 C
Put the eggplant in a try lined with foil
Cook the egg plant for 15 /20 minutes until soft
Garnish with coriander leaves and serve with a wedge of lemon.


Spicy Sweet Potatoes

This recipe serves 2.Serve as a side dish or main for vegetarians. Made with healthy ingredients that help combat inflammation in your body-so good for those achy muscles and joints!

Serving suggestions: I served it with an Avocado Raita (Diced avocado mixed with Greek yoghurt and bit of white pepper and salt)

2 sweet potatoes, diced pieces, boiled or steamed.
2 dsp. olive oil
1 tsp. crushed garlic
1 tsp. crushed ginger
½ tsp. turmeric powder
½ tsp. chilli powder
¼ cayenne powder (or paprika powder)
½ tsp. cinnamon
1 large pinch pepper powder
1 handful flaked almonds (optional)


Heat olive oil in a pan
Add ginger and garlic and fry for minute. Add turmeric fry for a second, then chilly and cayenne powders. Add sweet potatoes. Add salt to taste then add the cinnamon and pepper. Garnish with flaked almonds.


Kachuber or
Kachumber (Red Onion, tomato and cucumber salad)

This is a salad /relish which Parsi's love. Accompanied with Dhan shak, Curry Rice or Masoor (lentils) it makes the perfect meal accessory


2 Medium red onions
1 medium tomato
1 small cucumber (about 4 /5 inches)
1 small green chilly
1handful fresh mint leaves
1 handful fresh coriander leaves


1 tsp sugar
1/2 tsp salt
1/4 tsp chilly powder (optional)
Juice of half lime or lemon
1 dsp Olive or vegetable oil

Chop all the vegetables and herbs very finely and add the dressing and serve immediately

Mayonnaise Salad.

This is a salad for a special occasion. Make sure you assemble it just before serving.Goes well with a chicken dish e.g the fry pan chicken (see recipe in Chicken recipes)
*Alternatively substitute the lamb/mutton for shredded chicken if serving with a lamb dish


1 head Romaine Lettuce
1 large Carrot grated
1 large Beetroot grated
*2 cups Lamb or mutton boiled and shredded
Salt to taste
1 tsp Sugar
1 cup Mayonnaise (store bought or home made-see recipe below)
A handful of walnuts

Mix the shredded meat with the mayonnaise.Add salt and pepper to taste
In a flat dish lay the lettuce leaves flat. You can tear the lettuce or keep one large leaf per person
Mix the grated carrots and raw beetroots. Add a dash of salt, 1 tsp sugar and 1 tsp lemon juice
Put the grated vegetables on the lettuce then spoon the mayo meat mixture.Sprinkle with some walnuts on top.
Assemble this salad just before serving otherwise it will become too watery.
Here's my Mom's Mayo recipe, it makes a delicious Mayo!

MAYONNAISE (made in a blender-I use my trusty old Sumeet Mixer that I got from India!) (makes 1-1/4 cups)


1 egg
1 cup (1/2 pint) salad oil* (any oil used for making dressings, Vegetable, Olive, Macadamia, Hazelnut)
2 tsps white vinegar
1 tblsp sour lime juice
1 tsp sugar
1/2 tsp dry mustard
1/2 tsp salt


Place all ingredients except salad oil in a liquidizer, turn to speed 2 or medium.
Remove center cap of lid and pour oil in a thin stream on to the mixture until
it is of a thick consistency.
If a thin consistency is desired a little cream maybe added later.

*Note: You can use 1/2 extra virgin Olive oil and half vegetable oil too
I have made Mayonnaise with Macadamia nut oil, and it turned really delicious!

Mori Dal Recipe- Dhun Dar Dal
(Non spicy yellow dal)

Mori dar is the Gujarati term for a typical Parsi dal which is served with rice.
This is called Dhun Dar. Dhun meaning rice and dar meaning dal. This dal is called ''mori'-which translates not salty-as it does not have any hot spices-though salt is added to it! The only spice that is used is turmeric powder and cumin seeds.
This dish is a dish that is made on auspicious days-especially birthdays in the Parsee home. This is the first solid meal of little parsee kids in most parsee homes.The dal and rice is a light lunch meal for convalescing persons too.
This recipe serves 4 to 6


6 to 7 handfuls of Toor Dal (yellow split dal is similar to Toor dal. Toor dal is available at Indian groceries overseas)
1/2 tsp turmeric powder
1 tsp cumin seeds (jeera seeds)
2 tablespoons cooking oil or ghee (or a mixture of both)
1 garlic clove sliced thin
1 knob butter
Salt to taste


Wash and soak the dal overnight.
Cook the dal in a pressure cooker till tender (about 10 minutes after 2 whistles)
Open the cooker once it is cooled
In a deep sauce pan, add the oil/ghee and warm it.
Ad the cumin seed and let them pop.
Add the turmeric powder and stir for a couple of seconds
Add the cooked dal and stir it well.
Add a cup or two of hot water.
You can add more or less water depending on how thick or thin you want your dal to be
Take a hand masher and mash the dal well.
Add salt to taste.
Let the dal come to a boil then let it simmer for about 30 to 40 minutes
In a small pan fry the garlic in the butter till pale golden brown
Add to the dal before serving

Serve this dal with white rice and Patio. Patio is mainly made of prawns, fish, mutton or even chicken. It is a sweet, sour and spicy dish. Also you can serve some sweet mango chutney with the dal, rice and patio dish.


Some fancy salad recipes / ideas:

        Lettuce, Tomato, Avocado and Crumbled Feta cheese Salad 
Sprinkle with pepper powder, Balsamic Vinegar and little Olive Oil.


Lettuce, Red Cabbage, Avocado, Cubed Feta Cheese Salad
With a drizzle of Avocado Oil and sesame Seeds and Pepper powder
Mix the Red Cabbage with Apple Cider Vinegar

The Avocado
I love this fruit!

Low in sugar, Rich in Vitamin C, Lowers Cholesterol,Great antioxidant, Protects your liver,
wonderful for your skin
Use in salads, desserts and cooking.

Avocado and Mango Leaf
(avocado and mango salad)

Have this cooling salad with a spicy meal!
1 ripe avocado
1 small sweet mango
Sweet chili sauce
Dash of fish sauce

Cut the avocado and mango in thin slices and arrange on a plate in the shape of a leaf or any design you like
Sprinkle some salt and pepper
In a small bowl add some sweet chilly sauce and add a dash of fish sauce
Drizzle over the salad before serving
Avocado, cranberries, pecan nuts, olives and artichokes on a bed of crispy shredded lettuce,
topped with a mayonnaise in lattice design.

Raita (Indian yogurt salad)
A delicious salad made from grated apples,potatoes,cucumber dressed with fresh yogurt
Add a pinch of salt and a couple of spoons of sugar to the yogurt.
Garnish with a pinch of chilly powder
Generally served with Indian Rice Dishes -especially Biryani

 Roasted Capsicums and Tomatoes

When you get a chance to bulk purchase capsicums, roast them to lengthen their usage.
Roasting makes their taste intensified and sweeter. Once roasted bottle them with olive oil.
These are handy to use in sauces, salads, on top of pizzas, casseroles, soups,or just as a side dish.

1) Wash the capsicums 
2) Lay them on a baking tray lined with foil
3) Drizzle olive oil
4) Roast them in a preheated hot oven (200°C to 210°C)
5) Keep on turning them so all sides grill and the skin turns black and charred
6) Over the tray with a cloth or another foil for about 10/15 minutes so that the skins can be removed easily
7) Remove the skin, seeds and core and slice the capsicums to desired pieces
8) Store the capsicums sterilized bottles with olive oil

Roasting tomatoes

1) Wash and slice them in half. Remove the seeds
2) Put them in a baking tray
3) Drizzle little olive oil and sprinkle dried oregano,(you can use dried basil, thyme or coriander) salt and  
4) Roast the tomatoes in a 200°C oven for 15 minutes, then lower the heat to 180°C and cook them till the
    collapse to half their size( for another 10/15 minutes)
5) Switch off the oven and leave the oven door ajar to let them cool.
6) Store them in a dry flat box in the fridge after they have cooled completely

These store well for a week or a 10 days maximum.These are handy to use in sauces, salads, on top of pizzas, casseroles, soups,or just as a side dish.

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