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


Category Archives: READY UNDER 15 MINUTES


I love pineapples be it as a fruit, in a dessert, drink or even a curry! While browsing through the net, came across a simple and quick dessert from and couldn’t wait to try it out. Went to the supermarket specifically to buy a pineapple so that I could make this with slight modifications. Really simple, tasty and not fattening dessert this one!. 🙂

This is what you’ll need

Pineapple slices: 8

Cashew nut powder: 8tbsp

Pineapple juice: 3-4tbsp

Mixed fruit jam: 4tbsp

Let’s get cooking

1. Mix the cashew nut powder along with pineapple juice to make a paste.

2. Spread a layer of this mixture between two pineapple slices.

3. Complete with the other 6 slices.

4. Add a tablespoon full of the mixed fruit jam in the centre on the slices.

5. Garnish with any edible flowers or cherry and serve immediately. (The flowers in this picture are only for decorative purposes)

Approximate preparation time: 10 minutes

Serves: 4



Never really looked for Canapes in the supermarket, but while grocery shopping yesterday I noticed them and picked up a packet. A good evening snack for the kids. They were made from wheat flour and what’s even better it is loaded with vegetables! You can choose whatever toppings you want, but I settled with whatever I had at home.

This is what you’ll need

Canapes: 12

Onion: 1/2 ( chopped)

Mushrooms: 2 (chopped)

Sweet corn: 2tbsp

Tomato: 1/2 (chopped)

Green chilli: 1 (chopped)

Coriander leaves: 1tsp (chopped)

Garam masala: 1/2tsp

Chaat masala: 1/2tsp

Grated cheese and chilli powder: For garnish

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Heat the oil in a pan and saute the onions and green chilli for a couple of minutes.

2. Add the mushrooms and cook until soft.

3. Add the tomatoes and cook until pulpy.

4. Put the sweet corn, garam masala, chaat masala, coriander leaves and salt. Mix well. Let the mixture cool.

5. Fill this mixture into each canape. Garnish with cheese and chilli powder and serve.

Approximate preparation and cooking time: 15 minutes

Serves: 2




Asparagus has always been one of my favourite vegetables, be it in a salad, grilled or boiled. Was tired of eating calorie rich food, so for a change decided to make a healthy light salad.

This is what you’ll need

For the salad

Asparagus: 1 bunch ( around 8-10 tips)

Mixed salad leaves: A handful

Cherry tomatoes: 6 (halved)

Red onion: 1/2 (sliced)

Orange: 1 (peeled and sliced)

Sesame or poppy seeds: To garnish

For the dressing

Virgin olive oil: 2tsp

Orange juice: 3tbsp

Orange zest: 1/2tsp

Vinegar: 1/2tsp

Sugar: A pinch (optional)

Salt and pepper to taste

Let’s get cooking

1. Boil the asparagus for 2 minutes, drain and keep aside.

2. Prepare the dressing by mixing all the ingredients listed under dressing.

3. On a plate spread the mixed salad greens.

4. Top with the cherry tomatoes and sliced onions.

5. Add the asparagus and oranges.

6. Lastly sprinkle the dressing evenly over the salad.

7. Garnish with sesame or poppy seeds and serve immediately.

Approximate preparation and cooking time: 10 minutes

Serves: 2-3




It was another lazy Sunday and when I asked hubbie what he would like for lunch all he said was Rice and Kadhi. That was actually the perfect meal to cook on a lazy day. To spice up the mild rice and kadhi I made some Hapla Kismuri (Red chilli pappadam with coconut)

This is what you’ll need

Happol (red chilli papad): 6-7 ( fried)

Onion: 1 (big)

Coconut: 4tbsp

Green chillies: 2

Salt to taste

Let’s get cooking

1. Chop the onions and green chillies finely.

2. Mix the coconut, green chillies, onions and salt in a bowl.

3. Just before serving add the happol (previously roughly crushed with hand)

Approximate preparation and cooking time: 10 minutes

Serves: 2-3

* If you like it soft, you can mix the happol a little earlier.



Sandwiches sure are a saviour snack for all parties, and when presented in innovative ways can make a party more fun, especially a Kids Party! Made regular sandwiches but on skewers for a change. 🙂

This is what you’ll need

Brown bread slices: 4

Cheese: 10  1″ square pieces

Cherry tomatoes: 3

Cucumber: 1/4 (cut into thin roundels)

Lettuce leaves: Few

Skewers: Few

Dips of your choice (Optional)

Let’s get cooking

1. Cut the bread slices into one inch squares.

2. Halve the cherry tomatoes.

3. Arrange the ingredients onto skewers in any order that you like and serve.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3

* You can choose any other filling for the sandwiches like olives, onions, chicken (for non vegetarians)

* You could also apply any topping on the bread slice like peanut butter, chutney or jam.







In most amchi households breakfast on a Friday would be Phova Chutney with Chana Upkari. However I fail to understand the significance of eating Chana only on a Friday, and to this date I am not particular at all. In fact I end up making only phova chutney since I do not like Chana Upkari. Last night I realised that it had been ages since I prepared Phova Chutney and what a coincidence that it was a Friday! Of course I still didn’t make the Chana upkari, but enjoyed my simple breakfast! 🙂

This is what you’ll need

Thin poha: 1 1/2 cups

Coconut: 1/2 cup

To be coarsely ground

Coconut: 1/4 cup

Coriander seeds: 2tsp

Cumin seeds: 1tsp

Red chillies: 3 (roasted)

Tamarind: Pea sized ball

Jaggery: 3-4tbsp

Salt to taste


Mustard seeds: 1tsp

Curry leaves: Few

Oil: 1tsp

Let’s get cooking

1. Grind the ingredients listed under “to be ground coarsely” and empty it in a bowl.

2. To this, add the coconut and the poha, mixing well, until the poha is well coated with the churnu (ground mixture)

3. Heat oil in a small seasoning pan and season with the mustard seeds and curry leaves.

4. Pour over the poha chutney mixture and serve immediately.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3

* If you like the poha soft, mix and keep for a while.






Another cute idea for a kiddie Christmas snack from the internet that I couldn’t resist making were these Santa faced cheese crackers!

This is what you’ll need

Cheese crackers: 5

Cheese spread: 3tbsp

Celery: Half a stalk (thinly sliced)

Raisins: 10

Pepperoni: 5

Let’s get cooking

1. Cut the pepperoni into triangular shapes and arrange on a plate.

2. Place the cheese crackers below the pepperoni.

3. Squeeze out some of the cheese spread at the top of the cracker and some at the bottom (resembling a beard)

4. Place the sliced celery as a moustache and the raisins as eyes. Add a dot of cheese spread for the nose.

5. Your santa cheese christmas cracker is ready!

Approximate preparation time: 7 minutes

Serves: 1




Last Christmas I had made cookies, and found myself eating them more than the kids. This time with some ideas from the internet decided to make Christmas tree sandwiches with different toppings. A treat for kids and grown ups too!

This is what you’ll need

Brown bread slices: 4

Green chutney: 2tbsp

(To make the green chutney grind a small bunch of coriander leaves, half an onion, 1 garlic clove, a small piece ginger, 2 green chillies, 1/2tsp cumin seeds, small piece of tamarind, a pinch of sugar and salt to taste to a paste)

Cheese spread: 2tbsp

Vegetables of your choice: I used cucumbers, carrots and red pepper

Christmas tree shaped cookie cutter. (If you don’t have a cookie cutter, you can cut the bread into thin triangular pieces and decorate)

Let’s get cooking

1. Placing the cookie cutter in the centre of the bread slice cut into the tree shape.

2. Spread green chutney on a few and cheese spread on the rest.

3. Decorate with cut vegetables and serve.

Approximate preparation time: 10 minutes

Serves: 1



I woke up this morning and still hadn’t decided what to make for breakfast. The weather was so dull and gloomy and that made me even more lazy to think of making an elaborate breakfast. Had an entire loaf of bread at home and the easiest breakfast idea that came to my min was Masala Bread Upma!

This is what you’ll need

Bread slices: 4 (big)

Onion: 1 (big)

Tomato: 1

Green Peas: 2tbsp

Mustard seeds: 1/2tsp

Udad dal: 1/2tsp

Turmeric powder: 1/4tsp

Chilli powder: 1tsp

Curry leaves: Few

Green chilli: 1

Coriander leaves: Few

Sugar: 1tsp

Lemon juice: 1tsp

Ghee: 1tbsp

Salt to taste

Let’s get cooking

1. Cut the bread into one inch cubes. Slice the onions, chop the tomato, green chilli and the coriander leaves finely.

2. Heat the ghee in a pan. Season with the mustard seeds, udad dal and curry leaves.

3. Add the onions and green chillies. Saute until transparent. Add the peas and tomato. Cover and cook on a low flame, until soft.

4. Add the turmeric powder, chilli powder, salt and sugar. Fry for a minute.

5. Mix in the bread pieces and fry on low heat for 3-4 minutes.

6. Garnish with a dash of lime and chopped coriander leaves. Serve hot.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3


The first time I ate Prawn Cocktail was at a restaurant in Mangalore called Pentagon. This was only after I got married. It was my husband’s favourite dish on the menu and he insisted that I try it. Surprisingly I liked it too and just like him it was always one of the items we ate each time we visited that restaurant. It’s been years now, since we have been to Pentagon, and yesterday my husband suddenly thought of it, which got me browsing the net to check for an easy recipe. Found one on the website and it was thumbs up from hubbie after he ate it! Yipieee!! 🙂

This is what you’ll need

Iceberg lettuce: 1/2 (250gms, shredded)

Coriander leaves: 2tbsp (chopped)

Mayonnaise: 2tbsp

Ketchup: 2tbsp

Worcestershire sauce: 1/2tsp

Tabasco sauce: 2- 3 drops

Peeled and cooked prawns: 300gms

Smoked paprika: A pinch

Lemon juice: 1/2tsp

Let’s get cooking

1. Mix the iceberg lettuce and coriander together. Place half of it at the base of 2 glass serving dishes.

2. Mix the mayonnaise, ketchup,worcestershire sauce and tabasco sauce in a bowl. Stir in the prawns.

3. Spoon half of this prawn mixture in the two glass dishes and top again with the remaining lettuce.

4. Finish with the remaining prawns. Sprinkle the paprika and a dash of lemon juice.

5. Serve chilled as a starter.

Approximate preparation and cooking time: 15 minutes

Serves: 2





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