• Recipes

    One of my favorite things to do is cook. I just love the creativity involved in the whole process, from experimenting with ingredients, to the presentation, to the enjoyment of the meal. What's more, I love cooking with and for lots of people, and have done so at least once a week for the past 30 years.

    On these pages you will find some of the "hits," I have discovered along the way. These recipes, along with the wonderful recipes that friends and family have offered, come from all over the world, and are certain to please.


  • Konkani Chick peas Ghashi

    1 15 oz. can chick peas – drain and rinse throughly. 
    1 large potato (8 oz.) – cut into cubes the size of the chick peas and boil with the chick peas in salt water until done and drain
    1 can bamboo shoots, julienned
    6 oz. fresh grated coconut (available frozen in Indian stores) or 3/4 cup dried unsweetened coconut revived with hot water – blend with as little water as possible until it is a very fine, thick paste, where you cannot feel the individual pieces of coconut. May take 15 minutes unless you have a special grinding bottle for your blender. Alternatively, use half a block of creamed coconut (not coconut cream!) where the job has been done for you.
  • Goan Egg Curry in Coconut Milk


    6 hard-boiled eggs – peel and cut in half lengthwise
    1 can good (from Thailand) coconut milk, not lite
    1 middling onion, sliced very thin
    4 or 5 cloves of garlic, chopped

  • Spicy Roast Potatoes


    2 lbs. peeled potatoes cut into one-inch chunks
    4 cloves garlic, peeled and chopped coarsely
    1 teaspoon salt

  • Cornmeal Waffles, adapted from the King Arthur Flour cookbook by Lakshmi Nayak

    If you have a waffle iron, these are delicious and can be served with sweet or savory toppings.
    This is a single recipe; I triple it if making for 10 or more people.

    1.5 c flour
    1 c cornmeal
    2 t baking powder

  • Amma's Spinach Soup--Sandy Nayak

    Fry in 2 tablespoons (or a bit more) olive oil:
    1 large onion, chopped fine
    2 or 3 cloves of garlic, chopped
    2 to 3  tsp. whole cumin seeds

  • Cowboy Cookies (or Two-by-Two Cookies)--Sandy Nayak

    Cream together:
    2 sticks butter
    2 cups sugar (1 brown, 1 white)

    Beat well and then mix with creamed sugar:
    2 eggs
    1 tsp. vanilla

  • Shrimp in Red Curry Sauce--Madhav Prabhu

    Shrimp in Red Curry Sauce

    ½  lb. Jumbo uncooked frozen shrimp, Tail-on and deveined, with skin removed
    ½  medium yellow onion – coarsely cut
    ½  small green bell pepper + ½ small red bell pepper – coarsely cut

  • Squash Thoren – Tuli Patel

    1 lb. butternut squash, peeled, seeded, and chopped into half-inch pieces
    Salt to taste
    1/2 teaspoon turmeric powder

  • Mexican-Chinese Garlic-Tomato Egg-drop Soup

    4 15-ounce cans vegetable broth (or chicken if you are not vegetarian)
    1 small can tomato paste
    4 tablespoons olive oil