Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more



Italian pasta with a desi twist was on the Saturday menu. Nutritious and spicy perfect for the kids!


This is what you’ll need

Pasta: 1 cup (dry pasta) (I used fusilli, you can use any pasta)

Onion: 1 (finely chopped)

Carrot: 1 (finely chopped)

Peas: 1/4 cup

Mixed peppers: 1/2 cup

Tomatoes: 2

Garlic: 3 cloves (finely chopped)

Ginger: 1/4tsp (finely chopped)

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Coriander powder: 1/4tsp

Garam Masala powder: 1tsp

Chilli flakes: 1/2tsp

Oregano: 1/2tsp

Grated cheese: 2tbsp

Olive oil: 2tbsp

Salt and pepper to taste

Let’s get cooking

1. Cook the pasta in boiling water. Drain and keep aside.

2. Blanch the tomatoes. Peel, purée and keep aside.

3. Heat the olive oil in a pan. Add the onions and sauté until transparent.

4. Add the ginger and garlic. Fry for a minute.

5. Add the chopped carrots along with the peas and a little water (around 1/4 cup). Cover and cook till the carrots are almost done.

6. Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. Fry for 30 seconds.

7. Pour in the tomato purée along with the mixed peppers. Cover and cook for a few minutes.

8. Add the pasta and give the mixture a good stir.

9. Add the grated cheese, salt, chilli flakes and oregano. Mix again.

10. Cook for another five minutes and serve the pasta hot.


Approximate preparation and cooking time: 45 minutes

Serves: 2-3



It is always an ordeal to get my kids to have their daily quota of vegetables. I need to come up with different ways to get them to eat them. Today came up with this idea of spinach and cauliflower cutlets.


This is what you’ll need

Spinach: 1 cup (finely chopped)

Cauliflower: 1 cup (finely shredded)

Potato: 1 (boiled)

Ginger: 1tsp (grated)

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Chaat Masala: 1tsp

Cornflour: 2tbsp

Bread crumbs: 1/2 cup

Salt to taste

Oil: To shallow fry

Let’s get cooking

1. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt.

2. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture. Keep the remaining bread crumbs aside, to be used for coating the cutlets.

3. Mix well and shape into cutlets. Coat with breadcrumbs.

4. Shallow fry until evenly brown.

5. Serve hot with ketchup or green chutney.


Approximate preparation and cooking time: 40 minutes

Serves: 4


During my holiday to Bombay this time, I visited this Spanish dessert joint with friends and tried out their speciality called Churros for the first time. The first look of it reminded me of chakli/ muruku. The taste however was completely different. In fact I enjoyed it so much that I could not resist trying to make it at home.  Found a recipe for it on and it was so very easy to make. Ideally you use a piping bag with a star nozzle to pipe out the churros, but I did not have that, so used a murku press which works just as well, except for the thickness.


This is what you’ll need

For the Churros

All purpose flour: 1 cup

Water: 1 cup

Sugar: 2 1/2 tbsp

Oil: 2tbsp

Salt: 1/2tsp

Oil: For frying

For the sugar coating

Fine sugar: 1/4 cup

Cinnamon powder: 1tsp

Let’s get cooking

1. Bring the water to a boil in a sauce pan. Turn off the flame and keep aside.

2. Add the flour, sugar, oil and salt to the water when it is still hot and using a spoon mix it well until it forms a soft dough.

3. Place this dough into the piping bag or the murku press (which is what I used) and press out the dough into the hot oil. Cook until nicely brown.

4. Drain on a kitchen towel and keep aside.

5. Prepare the sugar coating by mixing the sugar and cinnamon powder.

6. Roll the fried churros in the sugar mixture until well coated.

7. Serve warm on it’s own or with chocolate sauce.


Approximate preparation and cooking time: 20 minutes

Serves: 2 to 3







I have been on a break from blogging for a really long time and finally got back to it after almost 3 months. Thought will start off with something very simple and came up with this open sandwich with a cheesy mushroom topping.


This is what you’ll need

Bread slices: 4

Butter: 2tbsp

For the mushroom filling

Mushrooms: 100gms (sliced finely)

Onion: 1 (finely chopped)

Garlic: 2 cloves (diced)

Butter: 1tbsp

Cheese spread: 2tbsp

Grated mozzarella cheese: 2tbsp

Coriander leaves: 1tbsp (chopped)

Salt and pepper to taste

Let’s get cooking

1. To prepare the filling, melt the butter in a pan.

2. Add the onions and garlic. Sauté until transparent.

3. Add the mushrooms and cook until done.

4. Add the salt, pepper and coriander leaves. Mix well.

5. Remove from flame and when the mixture is still hot add the cheese spread and grated cheese.mix well.

6. Butter each bread slice and grill on a pan. Let it brown. Spread the mushroom filling on each slice and serve hot.


Approximate preparation and cooking time: 20 minutes

Serves: 2



Fotor_146618220531437Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. This recipe for a boneless chicken biryani looked easy and tempting too. Thanks to

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms

Ginger garlic paste: 1tbsp

Chilli sauce: 3tbsp

Chilli powder: 1tbsp

Turmeric powder: 1/2tsp

Garam masala: 1tbsp

Egg: 1

Cornflour: 2tbsp

Salt to taste

Oil for frying

For the Chicken Masala

Onions: 3 (chopped)

Tomatoes: 3 (chopped)

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Mint leaves: 2 tbsp (finely chopped)

Coriander leaves: 3 tbsp (finely chopped)

Green chillies: 4 (slit)

Salt to taste

For the biryani rice

Rice: 2 cups

Bay leaf: 1

Cardamom: 3

Cinnamon: 1″ piece

Cloves: 5

Yoghurt: 3tbsp

Coriander leaves: 1/4 cup (finely chopped)

Mint leaves: 2tbsp (finely chopped)

Green chillies: 3 (slit)

Salt to taste

Oil or ghee as required

Let’s get cooking

1. Clean and cut the chicken into bite sized pieces. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. Fry the chicken pieces in oil. Drain on a kitchen towel and keep aside.

2. To prepare the rice, wash the rice and soak it for half an hour.

3. Heat oil in a wide pan. Add the bayleaf, cinnamon, cardamom and cloves. Fry for a minute.

4. Add the rice and fry for 2 minutes.

5. Add the yoghurt, mint leaves, coriander leaves, green chillies and salt. Fry for a few more minutes.

6. Pour in 3 cups of water. Once it comes to a boil, lower the flame cover and cook till the rice is done. Open the lid and let the rice cool.

7. For the chicken masala, heat oil in a pan. Add the onions and sauté until transparent.

8. Add the ginger garlic paste and fry for another minute.

9. Mix in the dry powders, followed by the chopped tomatoes.

10. Cook until the tomatoes are pulpy.

11. Add the fried chicken pieces, coriander leaves, mint leaves, green chillies and salt. Mix well.

12. Add a glass of water and bring the curry to a boil.

13. To layer the biryani first spread a layer of the chicken masala at the bottom. Top it with a layer of the rice. Continue till the chicken and rice are over. Cover and seal the pan. Let it cook on a low flame for around 20 minutes.

14. Mix gently and serve hot with a raita of your choice.


Approximate preparation and cooking time: 1 hr 30 minutes

Serves: 6 to 8



Deciding what to make for the kids each evening is a huge task. Today I came up with this quick snack made with readymade puff pastry, green coriander chutney and cheese. You can substitute the puff pastry for bread slices, if puff pastry is not available.

chutney cheese pinwheel1

This is what you’ll need

Puff pastry sheet: 1 roll (thawed)

Green coriander chutney: 5 to 6tbsp

Mozzarella cheese: 1/2cup

Milk: To glaze

Let’s get cooking

1. Once the pastry has thawed, spread the coriander chutney all over the base of the sheet.

2. Top it with the grated cheese.

3. Roll the sheet tightly and cut into roundels.

4. Place on a baking tray lined with grease proof paper, glaze with milk and bake for 25 minutes or until the cheese has melted and evenly brown.

5. Serve hot.

chutney cheese pinwheel

Approximate preparation and cooking time: 40 minutes

* If using bread slices, remove the crusts and flatten it with a rolling pin. Spread the chutney, top with the cheese and cut into roundels, diagonally. To cook this, melt some butter in a pan and brown evenly until the cheese melts. Serve hot.

chutney cheese pinwheel3





The kids were tired of simple food, which was actually annoying, considering the variety they get to eat every time. To pamper their tastebuds I decided to make seekh kebabs with some of the chicken mince that was left after making chicken cutlets. Came up with an easy recipe which did not require too many ingredients.

chicken seekh kebab1

This is what you’ll need

Chicken kheema/ mince: 250gms

Onion: 1 (grated)

Green chillies: 4 (finely chopped)

Ginger garlic paste: 1tsp

Garam masala: 1tsp

Chaat masala: 1/2tsp

Lime juice: 1tsp

Coriander leaves: 2tbsp (chopped)

Salt to taste

Butter or oil to shallow fry or grill

Let’s get cooking

1. Clean the mince and add it in a bowl along with the rest of the ingredients.

2. Mix it well and add on skewers. (To prevent the kebab mix from sticking to your hand, dip the hand in water a little and apply on skewer)

3. Melt the butter in a griddle and place the skewers on the griddle. Cook until the kebabs are evenly browned, turning occasionally until done. Alternately, brush with butter and place on a grill. Cook until done.

4. Serve hot with a salad and raita or sauce of your choice.

chicken seekh kebab

Approximate preparation and cooking time: 35 minutes

Serves: 4

chciekn seekh kebab3




I have been eating the famous Charmburya upkari and Ambuli pachadi in Mangalore since I got married, but it was only a couple of years back that I tried Chakkuli Masala. Nothing unusual, just a slight twist to the plain chakkuli for a change.

Chakkuli masala3

This is what you’ll need

Chakkuli or Muruku: 6-8 (coarsely crushed)

Onion: 1 ( finely chopped)

Green chillies: 2 (finely chopped)

Grated coconut: 3tbsp

Chilli powder: 1/2 to 1tsp (depending on how spicy you like it)

Lime juice: 1tsp

Coconut oi: 1tsp

Salt to taste

Let’s get cooking

1. Mix the chopped onions, green chillies, chilli powder, coconut in a bowl.

2. Add the crushed chakkuli pieces along with the coconut oil, lime juice and salt. Mix well.

3. Serve immediately.

Chakkuli masala

Approximate preparation and cooking time: 10 minutes

Serves: 2




What better way to start the Mango season that with this unique mango dessert that I found on It was an easy recipe and everybody at home absolutely loved it!

Mango phirni3

This is what you’ll need

Full Cream Milk: 3/4 cup
Alphonso or Kesar mango: 1 (ripe)
Basmati Rice: 3 tbsp
Condensed Milk:1/3 cup
Cardamom powder: 1/2tsp
Mango pieces/ almond or pistachio slivers: To garnish
Let’s get cooking
1. Peel, cut the mango into pieces and grind it to a smooth puree. Reserve few mango pieces for garnish.
2. Soak basmati rice in water for half an hour. Drain the rice and grind to a coarse paste. Do not grind it very smooth a coarse paste works best in giving a nice texture to the dessert.
3. Heat the milk in a thick bottomed pan, simmer when it comes to a boil.  Slowly add the rice mixture and stir continuously until it forms a thick mixture. It takes approximately 8-10 mins. Stir the mixture constantly, to avoid lumps from forming. Add the condensed milk and continue cooking for another few minutes. Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.
4. Add cardamom powder and mix well. Once the mixture is thick turn off the stove.
5. Divide the mixture into two parts and add mango puree (reserve some mango puree) to one portion and mix it nicely.
6. Take 5-6 medium sized glasses or glass bowls and start layering. First add a tbsp of mango puree in all the bowls.Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls. Once you finish filling the mixture in all the bowls,start with the bowl which you poured first and gently add 2 ladles of mango phirni taking care that the mixture will not mix up with the white portion as we want the layers to be seen separately.
7. Garnish with chopped mangoes,slivered/flaked almonds,pistachios.
8. Allow them to cool and keep in refrigerator for 3-4 hrs and serve chilled.

Mango phirni1
Approximate preparation and cooking time: 40 minutes
Serves: 4-5
mango phirni



The variety and innovative ideas that some of the food stalls/ restaurants come up with in Bombay are unbelievable. This one for instance became popular when introduced at Gupta Chaat Centre. I remember reading about this in the times of India and the recipe was quite simple, basically a grilled vegetable sandwich, topped with sweet and spicy chutney along with sev. I used 3 slices of bread for one sandwich. Made it at home today and it was an instant hit!

Sevpuri sandwich1

This is what you’ll need

Bread slices: 12

Onions: 2 (cut into roundels)

Boiled potato: 1 (big, peeled and cut into roundels)

Boiled beetroot: 1 (big, peeled and cut into roundels) (optional)

Cucumber: 1 (cut into roundels)

Tomatoes: 2

Butter: 5tbsp

Cheese slices: 4

Baarik Sev: 1 vati

Puris: Few

Green coriander chutney: As required

Sweet date chutney: As required

Chaat masala, lemon juice and chopped coriander leaves: To garnish

Let’s get cooking

1. Apply butter to all the bread slices and keep aside. Of the 12 slices, on a pan grill 4 slices and keep aside. (this slice is used in the middle)

2. Apply a little bit of coriander chutney onto one bread slice, put the onions, puri and tomatoes. Cover with the grilled bread slice. Put the boiled potato, cucumber and beetroot (if using) and a slice of cheese. Place another bread slice on the top, making sure the buttered side is on the top.

3. Prepare the rest of the sandwiches in the same way and grill on a tava or a toaster.

4. When serving sprinkle sweet chutney, green coriander chutney and the sev generously on the top

5. Garnish with chaat masala, lemon juice and chopped coriander leaves. Serve hot

sev puri sandwich

Approximate preparation and cooking time: 30 minutes

Makes: 4 sandwiches

sevpuri sandiwch2

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