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  • Sungta hinga uda/humman with ambuli

    Sungta hinga uda/humman with ambuli

    I have already shared the recipe of sungta hinga uda / humman long back in the space. This is the sa...

  • Motichur laddu

    Motichur laddu

    Today is the 4th day of Diwali #20k17 . I had tried Motichur laddu last Diwali but could not share t...

  • Shakkarpare , recipe #2

    Shakkarpare , recipe #2

    Today is 3rd day of Diwali #20k17  and Laxmi puja is celebrated on this special day. Shakkarpare is ...

  • Sardines fry / Pedvo thallale

    Sardines fry / Pedvo thallale

    Festival of lights starts from tomorrow and the next five days will be celebrated with pomp and enth...

  • Srilankan coconut thippi

    Srilankan coconut thippi

    This snack is something new to me . I saw this  in  Instagram for the first time and then in Raks ki...

Masala Chaas

Masala chaas means buttermilk tempered with spices.Buttermilk is good for digestion and it is most often served after meal  in South Indian homes .It contains less fat. Serves-2 Ingredients: Buttermilk-2 cups salt -to taste  coriander leaves – to garnish(optional) Temper: Mustard seeds- little less than 1/4 tsp Curry leaves-1 sprig Long red chilly-1 Green chilly-1 chopped Garlic-1-2 Oil-1tsp Asafoetida- a ... Read More »

Paan Polo (Neer Dosa)

Paan polo or Neer dosa is a Mangalorean Delicacy.It is prepared in most of the households in Mangalore.In konkani it is called as Paan Polo.Paan means leaf and polo means dosa which means as light as a leaf.Neer dosa or water dosa is very soft and very light.It is normally served with grated coconut and jaggery mixture,Ravo (jaggery syrup) or ... Read More »

Raja Pannaphkari

Raja pannaphkari is a traditional Konkani preparation.This is a very spicy dish.Raja means Mackerels and pannaphkari means curry made with chillies.I’m a sea food lover and my loved ones call me “jhalke majjar” in our mother tongue Konkani  which means I love fish as much as cat loves fish.This recipe is of my mother.So here goes the recipe. Ingredients: Mackerels ... Read More »

Sabudana pops/Vada

Happy Navratri friends! Sabudana pops!Doesn’t it sound interesting?This is nothing but Sabudana vada transformed into pops.I didn’t add onion nor garlic as this can be savored during vrath(fasting). I could not wait to post this delicacy.Sabudana vada is very famous in Maharashtra.I first tasted it after my marriage in Mumbai and learnt to prepare it from my sister in law.And ... Read More »

Pancharangi pulav

Pancharangi pulav is a colourful pulav with full of nutrition. Pancharangi means five colors.This is one of my favorite pulav which is very mild in flavor.I adapted this recipe from Sanjeev kapoors recipe book. Ingredients: Basmathi rice-1 ½ cups (soaked for 15 minutes) Ghee-3 tbsp Cinnamon-1” Green cardamoms-3-4 Cloves-3-4 Black peppercorns-7-8 Bay leaves-2 Cumin seeds-1 tsp Onions-2 medium Carrot-1 diced French beans-6-8 ... Read More »

Ajwaini murgh pakode

 I just bought  season 1 Master Chef India winner Pankaj Bhadouria’s cookery book last week.It has eye catching pictures with excellent recipes of all the  Master chef anchor chefs recipe’s.So my daughter suggested me to try Ajwaini Murgh Pakode.Ajwaini Murgh Pakode is nothing but carom-seed flavoured chicken bites.So after our routine evening badminton play I fried this pakode for the ... Read More »

Egg fried rice

Egg fried rice is a popular dish from china.I prepared this on my daughters demand today.This fried rice is a healthy version since it contains eggs and vegetables. Using Colored capsicum makes the rice colorful and tasty. Ingredients: Basmathi rice-1 ½ cups Onions -2chopped lengthwise and 1 chopped  finely Garlic -4-5 chopped finely Green capsicum-1/2 diced into small cubes Yellow ... Read More »

Dum aaloo

Dum aaloo is a classic  North Indian dish prepared with baby potatoes with rich tomato based gravy.It is best served with rotis. Recipe adapted from: Nita Mehta Ingredients: Baby potatoes-20 Onions-3 Ginger-1/2” Water melon seeds(magaz)-3tbsp Cashews-12 Tomatoes-3 Garam masala powder-1tsp Kashmiri chilly powder-1tsp Coriander powder-1 tsp Rice flour -4tsp Ghee-3tbsp Coriander  leaves-to garnish Salt – to taste Sugar-a pinch Method: ... Read More »

Sarson Da Saag

Sarson da saag is best served with Makki di roti.Sarson means mustard leaves.This is a typical Punjabi dish.Makki di roti and sarson da saag is mostly prepared during winter. Ingredients: Sarson (mustard leaves)-1kg Spinach-250gms Turnips-2 peeled and chopped(optional) Garlic-3-4flakes Ginger-2” piece Greenchilli-1 Salt-to taste Makki ka atta (maize flour)-2tbsp Jaggery powder-1 ½ tsp Temper: Ghee-3tbsp Green chillies-2 finely chopped Ginger-1” ... Read More »

Makki Di Roti

Makki Di Roti is a flat Punjabi bread made out of maize flour .It is yellow in color when it is ready and has much  less adhesive strength.The best accompaniment is Sarson Da Saag (Mustard leaves curry),Buttermilk and a generous blob of butter. Recipe adapted from Show me the curry and Nita mehta Ingredients: Makki Ka Atta (maize flour) – ... Read More »