Egg Curry

This is one of my favorite recipe growing up. I can remember my family serving this when we had guests visiting. It’s delicious and gorgeous looking. Mushrooms or Tofu can be replaced in place of eggs.


  • 12 hard boiled Eggs

  • 1 large Onion (diced)

  • 6 Garlic cloves (finely chopped)

  • 1/2 bunch cilantro (chopped)

  • 1 Roma tomatoes (diced)

  • 3 Tbs Avocado Oil x 2

  • 1/2 can Tomato Paste

  • 1 Tsp Curry Powder

  • 2 Tsp Himalayan Salt

  • 1-1/2 cup Water

  • 1 cup Frozen Peas

  • Few sprigs of Cilantro to garnish


  1. Peel hard boiled eggs and cut them in half lengthwise.

  2. Heat up 3tbs of oil in a shallow pan and place egg halves for quick frying. Put them aside

  3. In a deeper pan heat up the remaining oil

  4. Add diced onions and garlic

  5. Sauté until soft and translucent

  6. Add diced tomato, frozen peas, curry powder, salt & pepper and cook for few more minute

  7. Add tomato paste and water

  8. Mix them well and simmer for a few minutes and have a gravy consistency.

  9. Add egg halves and simmer for another 4-5 minutes.

  10. Serve over Brown rice or jasmine rice.

If preferred, Omelet (cut into 1" squares) can be used instead of boiled egg halves.

  • Prep time: 20 min.

  • Cook time: 30 min.

Pasta with Cherry tomatoes and basil

  • Prep Time:  35min
  • Serving Size: 4


  • 1 pound Organic Brown Rice Pasta
  • 1/4 cup Extra Virgin Olive Oil + 1 tbs for cooking pasta 
  • 1-1/2 Pink salt + 1 tsp for cooking pasta 
  • 1-1/2 cup Cherry Tomatoes (halved)
  • 1 cup fresh basil leaves
  • 8-10 cloves of Garlic (chopped)
  • Freshly ground pepper to taste 
  • Parmesan cheese (optional)


  1.  Heat water in a stock pot for pasta 
  2. While water is heating chop garlic, cut tomatoes in halves & have basil ready to go
  3. Cook pasta per direction on the package
  4. When Pasta is about done cooking get the shallow pan heated in med heat
  5. Add Olive oil & sauté chopped garlic & few leaves of basil for about a minute 
  6. Add tomatoes & cook for another minute or two
  7. Add rinsed cooked pasta in the pan, along with basil 
  8. Add salt & pepper to taste
  9. Cook for about 3 minutes to make sure pasta is heated through but make sure not get them stuck on the bottom of the pan. Toss them all quickly. There should be a nice coating of oil & tomato juice on the pasta. 
  10. Serve warm with grated parmesan cheese on top 

I saw a picture of this dish somewhere (I can't remember where) yesterday and I had asked my hubby if he would eat this. The simplicity of this dish is amazing and it tasted delicious and fresh. 

*Note: I add salt & olive oil to my pasta water as brown rice pasta tends to stick together. Also while you cook the pasta you have to be on a constant watch as they really like to stick together. I have had too many clumpy pasta so I just use a tong & keep mixing and separating the pasta strands. I love Trader Joe's Organic Brown rice pasta as it's very close to the taste of regular wheat pasta. Angel hair pasta would really well with this dish. 

Sprouted Fenugreek Seed Salad

  • Prep Time: 10-15min
  • Serving Size: 4



4 cups Fenugreek Sprouts

1 medium Red Onion - diced 

2 Roma tomatoes (or pint of grape tomatoes) - diced

1/4 cup chopped Cilantro 



  1. Place sprouts in a large bowl  
  2. Add diced tomatoes, onion & cilantro to the bowl
  3. Add salt and lemon juice
  4. Mix well
  5. Serve fresh

Note: We like salty and sour food.  Please start with a tsp of salt and half of lime juice and taste.  


Avocado is one of the fruits that was not around when I was growing up in Nepal. We would hear about it here or there because people had an avocado tree but we didn't know they were edible. I didn't really like the taste or look of them after I moved to the states.

When in college it was not affordable. After college I still didn't care for them much. I was taught how to eat them by my sister's roommate. She would just cut them up, add salt and some lime juice. It was then that I gained an appreciation of their taste. Later on, I started making Guacamole, having them on my toast and also in my tacos.

Avocado is an essential ingredients when I make smoothies for my family, along with baby spinach & coconut water. Avocado and I now are best buds! I love them, don't you? Below is a recipe I have developed over the years for our beloved guacamole.  

  • Prep Time: 15-20 min
  • Serving Size: 6


  • 4 ready to use Avocados
  • 1 small red Onion (diced finely)
  • 1 medium Plum Tomato (diced)
  • 6-7 sprigs of Cilantro (chopped)
  • Juice of 1 Lime (use 1/2 of lime juice first to see if it's enough as you can always add more)
  • ½ tsp Cumin
  • 1 tsp Pink Salt (or to taste)
  • 1-2 Jalapeño peppers (seeded & diced)


  1. Cut avocados in half and remove pits 
  2. Smash avocados with a spoon
  3. Add rest of the ingredients in a bowl with avocados
  4. Mix them well.  

Note:  I like the taste of lime so I tend to put a lot of lime juice in mine. Also to preserve the color and freshness of Guacamole, I press saran wrap on the surface of leftover guacamole so that there is no air packets and store it in the fridge. 

Beef Taco

Beef Taco

Thanks to the Lego Movie, Taco Tuesdays have been a big hit in our house. We love tacos! My oldest son can eat tacos for every meal. He never gets tired of it! Every night could be a taco night for him. My tacos started out very simple, just with onions and ground beef, taco seasoning and salt. It has evolved over the years, with added vegetables.



Ever since I was little I remember having dal with my meals.  Growing up, there usually were two kinds of dal served with our meals. Yellow dal and black dal. Yellow dal consisted of Masoor lentils and split pea lentils mixed ¾ to ¼ ratio. Sometimes Split Chana dal was also added to the mix. Black dal was split Urad dal.