Dal Poori

Happy Wednesday everyone!

As someone who cooks a lot, I spend a lot of time trying to use the leftovers – we do end up eating most of the leftovers for lunch but sometimes that doesn’t quite work out.  This is my mom’s way of using our leftover dal (Indian lentils). As kids, we used to look forward to this more than the original meal! Poori is a fried bread and generally very popular with kids – my kids certainly love eating this and it makes for a pretty nutritious dinner for them when they eat it with yogurt. I hope that you try it and let me know what you think!

Dal Poori

Image result for masoor dal


Leftover dal (I usually make masoor dal – the small orange lentil – see above)

Chickpea flour and whole wheat flour (can easily make this gluten free by using chickpea flour only)

Salt to taste


Oil for frying


  1. I don’t have any specific measurements listed because the amount of dal I have depends on what is left over – sometimes less and sometimes more, so I will tell you the how and you may have to experiment a bit.
  2. Let the dal sit out to warm a bit, otherwise, your hands will freeze! Put it into a large mixing bowl.
  3. Start adding in the flour. You can start by adding a cup at a time of the chickpea flour. Once it starts to come together into a dough, switch to adding whole wheat flour. The dough has a lot of moisture in it so you will have to be careful when you start rolling it out.
  4. Add cumin and salt to the dough to taste – I usually sprinkle the salt over the dough and then incorporate by kneading so I don’t over-salt.
  5. Here is a good video tutorial for how to make poori. Start at 1:26 in the video as the starting process for these is different.
  6. Make little balls out of the dough and knead them well in your hands to make them smooth and elastic. I usually make them about 1 to 1 1/2 inches in diameter. You may need to dip them in flour to combat the stickiness.
  7. Generously flour your working surface and roll them out using a rolling pin. How thin you roll them will depend on 1. how sticky the dough is (these are delicate and sometimes require quite a bit of additional flour so they don’t stick to the rolling surface) and 2. how thin/crispy you like them. For the kids I make them a little bit thicker and for myself, I make them thin and crispy. (see heart shaped one for Esha below)
  8. Heat the oil in a wok – 3-4 inches deep of oil – until shimmering. Lower heat to medium.
  9. After it has fried for about 1 minute on the first side, press down on it with the skimmer (I have this one), if you have rolled it out well, it will puff (mine do about 70% of the time! I’m getting better with practice…..)
  10. Fry each poori, about 2-3 minutes on each side. Drain out on paper towels placed on a cookie sheet.
  11. Serve with a dollop of greek yogurt for dipping.

Some recent pics:

Diya took this amazing one of our sunset view: IMG_0017.jpg

Esha and Nisa – all dressed up and ready to go:


My most recent favorite memes:





NYC and a couple of recipes.

Today the food focus is on Deb Perlman from smitten kitchen. She is one of our favorite bloggers and has recipes that are dependable and delicious. This week, I made her melting potatoes which turned out amazing and were actually pretty easy in terms of time spent and effort. They are highly recommended. Recipe here:

Melting Potatoes


Diya was craving cake and even though she didn’t feel like baking one, she did it anyway. Sometimes the craving wins over the laziness, you know? Diya made the chocolate peanut butter cake and although it was a little lopsided, it was her first layer cake and I was proud. And it was delicious!! Recipe here:

Chocolate Peanut Butter Cake

The end of the week we went to NYC for a big girls trip. And we learned a lot. We remembered how much fun we have together when we get to adventure without an agenda. We also learned that we all got stressed out leaving Nisa behind – and stress manifests differently for all of us: migraines, reflux and general crankiness. So we learned that we won’t plan to do that again anytime soon. And we learned that we must be grateful for all that we have in our lives – because what seems to be a big obstacle now (throwing up in the taxi) is really a very small thing in the big scheme of things.

We learned that drinking a big fishbowl drink from Dylan’s candy bar seems like a good idea but sometimes really isn’t.



I also learned that having a friend who says the exact right thing to you at the exact right time is an absolute necessity (Tati). And that my mom always has a helpful suggestion when I am stuck.

And NYC is a lot of fun. Plus, we walked 7+miles every day we were there!

Here are some of the pictures:

Let me know if you try the potatoes!



Kale Salad with Pears, Pistachios, Almonds, Dates and Feta

Happy Tuesday everyone,

So much going on here lately! Diya turned 12 and I can’t believe that my oldest is such a mature young lady (although using that phrase does make me feel old enough to have a mature young lady). We also had my nephew staying with us for a few days and watching him and Nisa together warmed my heart every moment (even the fighting – SO interesting to watch the negotiations).

In the midst of all this craziness, we made this kale salad with the stuff we had in the fridge and it turned out amazingly well. The nice thing is that you can improvise with whatever you have on hand (nut free? use pumpkin seeds, no pears? use whatever fruit you have on hand, I think that grapes would be amazing!)

Let me know if you make it and use different ingredients!

Kale Salad with Pears, Almonds, Dates and Feta


One to bunches of kale (we used about 1.5 and the dino kale variety)

one pear (we used D’Anjou)

3-4 Medjool dates

1/2 cup nuts/seeds toasted (we used a combination of sliced almonds and pumpkin seeds)

crumbled feta


olive oil

juice from one lemon


1. Clean the kale, dry well and rip the leaves off the ribs, toss the ribs. Cut into bite-size pieces.

2. Put a tablespoon of olive oil on the kale and sprinkle salt to taste. Massage the kale until it softens and becomes shiny (about 1 minute).

3. Add chopped pear, chopped dates, nuts/seeds.

4. Make the dressing: 3-4 tablespoons olive oil, salt/pepper, juice of one lemon. Whisk until the acid is incorporated with the oil . Drizzle over the salad.

5. Add the feta and toss until the dressing and the ingredients are distributed evenly.

6. Enjoy as a side salad or with protein as a main meal. Serves 8 as a side.



Roasted Broccoli + Squash with Kale + Tahini Dressing

Happy Thursday everyone! It has been cold and rainy and I was feeling like some roasted veggies. This is a pretty simple recipe although it does take some hands on time with the chopping of the squash. I do really love squash but it takes SO MUCH WORK. Luckily it comes in my Imperfect Produce box sometimes so I am forced to use it!

In terms of substitutions, you can easily substitute cauliflower or romanesco for the broccoli. Arugula would also be good in place of the kale. And sweet potatoes are a good sub for the squash. If you try it, let me know what you think! It is definitely going to be a do-over in our house.

Roasted Broccoli + Squash with Kale + Tahini Dressing

(Side dish for 4, main meal for 2)


1 small butternut squash

1 lb broccoli

1/2 onion

1 pepper

Olive oil

Salt/pepper to taste

1/2 bunch kale, torn

Crumbled feta (optional)

Toasted pumpkin seeds (optional) – I toast them in the toaster oven


3-4 tbs tahini

Juice of 1 lemon

1 tbs olive oil

2 tbs water


chopped mint (optional)


  1. Heat the oven to 400 degrees
  2. Peel and cut the squash into cubes. Cut the broccoli into florets that are about twice the size of the squash cubes. Cut the pepper and onion into a similar size as the squash. Lay out on a baking sheet.
  3. Drizzle with olive oil and salt/pepper, toss using your hands to coat the veggies well.
  4. Roast for 25 min or so, stirring once or twice. The broccoli should have crispy edges and the squash should look caramelized at the edges
  5. Make the dressing by combining all the ingredients and whisking well.
  6. Meanwhile, tear or cut the kale and put in the bottom of a large mixing bowl. Add the dressing on top.
  7. Top with the roasted vegetables while still hot out of the oven. Toss well to allow the kale to wilt a bit and the dressing to coat everything.
  8. Top with the pumpkin seeds and feta.
  9. Enjoy!



Lemony Ricotta Sweet Pea Dip

Happy New Year!

I hope that everyone had a restful holiday season and an inspiring start to your new year! We spent a lot of time hanging out with family/friends which was wonderful and we rang in the new year with a celebration involving good food and kids having a blast. We usually do new years’ resolutions together as a family and I am always amazed at what my kids come up with – and they both (Nisa is still too little for a resolution!) follow through on them! I got this in my inbox and I think it’s a great idea, so sharing with you:


Link for the calendar: Happiness Calendar

To start the year off right, I am sharing some fun/inspiring links with all of you:

  1. Inspirational food + travel: Beauty and the Feast
  2. Something that I am always working on: How to be a better listener
  3. Where to travel in 2018 (Northern NA Wine Country is on this list!). Bhutan is a dream destination for me: Places to visit in 2018
  4. Oprah’s Speech!!! Oprah
  5. Skincare products that will change your life, I’m skeptical but worth a read: Products
  6. Clean out your (kids’) closets: Where to donate used toys. I know firsthand the amazing work that Homeless Prenatal Program does in SF and so our toys/baby things are going there but this list has many great options. We have also done Project Night Night – another great program.

Lemony Ricotta Sweet Pea Dip


This something that we (Diya and I) invented when we were trying to come up with a dip for crackers using the stuff that we had. The combination of flavors works really well – although a bit of mint would have made it perfect. We hope that you enjoy!


2 cups peas (frozen)

Zest and juice of one lemon

1.5 cups whole milk ricotta

2 tablespoons olive oil

salt/pepper to taste

handful of chopped mint (optional)


  1. Blanch the peas (boil some water, cook them in the boiling water until they are bright green – just a few seconds – then drain and rinse with ice cold water to stop the cooking)
  2. Combine the remaining ingredients in a food processor and mix thoroughly until the dip is creamy
  3. Serve sprinkled with chopped mint. Enjoy!


Cabbage with Mustard Seeds + Oreo Truffles

Hi everyone! It’s been a busy few weeks, right? The holiday season is upon us and it feels like running on a treadmill. I do love this time of year because we eat a lot of good food and we also hang out with so many people we love. This year, I am grateful for all of the wonderful people in my life, having new opportunities for learning and growth and appreciating holiday lights through the eyes of a 2 year old.

I went to this amazing talk last week by a woman who discussed “How to Remain Optimistic in the Setting of Big Challenges.” She offered tons of great tips and also shared a website that she references that I really think is worth mentioning. It is: https://greatergood.berkeley.edu. This is a website that provides tons of info about leading a meaningful life – Diya has been exploring it too!

Today I am sharing one of my comfort recipes, cabbage with garam masala. It is super simple but satisfying as a side dish. I am also including a link for oreo truffles which were delicious and easy – definitely a do-over.

IMG_2264Cabbage with Mustard Seeds


1/2 head cabbage, sliced thin or shredded

frozen peas

salt to taste

2-3 Tablespoons of ghee/butter ok too

garam masala, cumin, ginger, mustard seeds, turmeric


Heat the ghee in a cast iron skillet or nonstick pan. When it is hot, add 1 tablespoon mustard seeds and cook for 30 seconds until they start to pop. Add the spices (1/2 tsp ground cumin, 1/2 tsp turmeric, 1/4-1/2 tsp ginger powder and cook for a few seconds until toasted and fragrant. Add in the cabbage and quickly stir to coat with the ghee mixture. Add salt to taste and 1 cup of frozen peas. Cook uncovered and as the cabbage wilts and reduces down, add 1 tsp garam masala and toss to coat. Cook until it looks perfect for you – I like a little char around the edges. Serve as a side dish – this recipe serves 4-5.


Oreo Truffles

My pictures disappeared off my phone – so here is the link: Oreo Truffles. We didn’t dip them in chocolate to save time, we tossed them in powdered sugar and they were a hit! We mixed them with candy-coated mint chocolate and called them a Holiday Trail Mix. The best part was that Diya and Esha made it all – start to finish – by themselves! Nisa helped with the quality control by taste-testing. Here are the leftovers:



Love to you all!




Winter Soup


It is starting to feel like winter! Whenever it is gray and cold outside, I feel like making (and eating!) soup. I wanted to make a coconut curry soup this week but ran out of coconut milk and didn’t feel like running out to get some. I put this together with the stuff I had in my fridge/pantry and I think that it is versatile enough that you can use whatever you have on hand. We ate the soup with crunchy garbanzo croutons and pesto grilled cheese sandwiches (recipe for the garbanzos below as well!). I hope that it hits the spot for you like it did for us!

Winter Soup


1 small head of cauliflower

2 large or 4 small carrots (about 2 cups chopped)

1 small onion

vegetable bullion (2 cubes)


1 clove of garlic, 1 knob of ginger

Assorted spices: cumin, turmeric, salt, pepper, curry powder or curry paste, thyme, etc..

ghee or butter

splash of milk (almond milk or non-dairy milk will work, as will coconut, or cream if you want to use that)

garbanzo croutons (see below)


  1. Salute the chopped onion, garlic and ginger in 2 tablespoons of the butter or ghee.
  2. Add in spices: salt and pepper, cumin, curry paste etc. Stir and cook for about a minute until the spices are fragrant.
  3. Add in the chopped vegetables and cook for 2-3 minutes until they start to soften.
  4. Add in 3 cups of water and stir, scraping the bits of the bottom. Put in the bullion cubes. Cover and cook for 15-20 minutes until the vegetables are soft.
  5. Using a hand blender (or a regular blender in batches), puree until smooth.
  6. Stir in 1 cup of “cream” (milk or coconut milk work well)
  7. Top with toasted pepitas, chopped herbs and garbanzo croutons.

Garbanzo Croutons


One can of garbanzo beans, drained and rinsed

salt,  cumin

olive oil


  1. Preheat the oven to 300 degrees.
  2. Toss the garbanzo beans with 1 tablespoon olive oil, 3/4 tsp salt and 1/2 tsp cumin
  3. spread out on a baking sheet and toast for 30 minutes until crispy, stirring once 15 minutes into the cooking time.
  4. Serve!