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"Cooking With Kumud"

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Feed the Beloved Soul
Ayurvedic Vegetarian Cookbook
Authored by Kumud Gokani
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Indian Vegetarian Cooking
Dates: On 4 Wednesday's in May 18th, 25th & June 1st, 8th - 2022
Time: 06:30 P.M. to 08:30 P.M.
Place: 47 Garfield Street, Ashland
Phone: 541-864-9620
Fee: $40 for each class & $150 for 4 class, paid in advance Printed Recipe and full meal included
Indian Bazaar
Announcing Kumud’s Annual Indian Bazaar Exclusive artefacts and apparels
Dates: in May 13th, 14th & 15th - 2022 - Friday, Saturday & Sunday
Time: 9 AM to 4 PM
Place: 47 Garfield Street; Ashland
Phone: 541-864-9620
Special Sale
Recipe of the fortnight


1/2 Lb paneer
Oil or ghee for frying
1 TB ghee
1 Lb spinach, washed and cut
1 onion, cut small
1 to 2 tsp grated ginger
4 garlic cloves, skinned
3 cloves
1 cinnamon stick, broken into pieces
1/2 tsp sugar (keeps spinach bright green)
Salt to taste
•  Cut and fry paneer. Immediately plunge it in cold water. Gently squeeze out extra water before using it. Keep it aside.
•   Put the rest of the ingredients together in a pan. Bring it to boil. Blend it in a blender. Take 1 tsp ghee in a pan and put the blended spinach into it. Don't overcook to avoid losing its nice colour. Add the prepared paneer.
•   If there are leftovers of this veggie, add wheat flour, a finely chopped onion and salt and make into a dough and make parathas. Simply delicious! A beautiful way to see kids have their share of spinach--that is in case Popeye The Sailor is not enough to empower them!