Wednesday, August 10, 2011

Ox Tail Soup

1. Ox tail, 4 pieces
2. Ginger, grated, 1 tsp
3. Garlic, grated, 2 cloves
4. Celery sticks, 3, chopped
5. Leek, 1, chopped
6. Carrot, 1, diced
7. Parsnip, 1, diced
8. Onion, 1, sliced
9. Cayenne pepper, to taste
10. Salt, to taste
11. Butter
12. Black pepper
13. Stock

1. Heat a pot and melt butter. Fry the ox tail pieces in this. Add some salt and pepper. Once half-cooked, remove and set aside.
2. Fry ginger, garlic and onion. Then add carrot, celery and parsnip. Fry the vegetables properly. Add more butter if required. Once mixed properly with the ginger-garlic mix, add the ox tails to this. Mix again. Add cayenne pepper and salt.
3. Add stock to this and bring to a quick boil. Add more water and turn the gas on lowest flame.
Cover and cook for around 3 hours. Add leek pieces to this and mix properly. Cook for another 30-45 minutes. The beef should start getting off the bones once ready.
4. Serve hot with toasted baguette.

Thursday, July 21, 2011

Baked potatoes

1. Potatoes, 2, cut in cubes
2. Mint powder, 1 tsp
3. Lemon pepper, 1 tsp
4. All spice, spicy, 1 tsp
5. Salt, to taste
6. Olive oil, 1 tsp

1. Heat oven at 220 degrees. In a baking tray, add the potato pieces, and add boiling water and some salt to it.
2. Bake the potatoes for 10 minutes. Take the tray out and drain the water out.
3. Drizzle some olive oil, the spices and mix together.
4. Bake for another 7-8 minutes.

Vegetable Stir Fry

1. Sesame oil, 1 tsp
2. Sesame seeds
3. Spring onion
4. Celery pieces
5. Sugar snap peas
6. Broccollini
7. Buk Choy
8. Soy sauce, 2 tsp
9. Garlic, chooped finely, 1-2 tbsp

1. In a wok, heat sesame oil, and fry sesame seeds. Add spring onion and celery pieces. Keep on stirring. Then add garlic. If you add garlic in the beginning, it might burn.
2. Add rest of the vegetables and stir properly.
3. Stir in soy sauce and serve as a side-dish.

Wednesday, July 13, 2011

Asparagus, bean and pine nut salad

1. Grated parmesan, 100g
2. Asparagus bunches, 2
3. Green beans, trimmed, 300g
4. Rocket, 1 bunch
5. Butter
6. Pine nuts, 50g
7. Lemon juice, 2 tbs
8. Salt and pepper

1. Preheat the oven to 180 degrees. Line a baking tray with non-stick baking paper. Scatter parmesan over paper and grind over some black pepper. Bake for 5-7 minutes until golden. Remove from oven, cook and break into shards.
2. Meanwhile, bring a saucepan of water to the boil. Trim woody ends from asparagus and cut diagonally into pieces. Trim beans. Drop asparagus and beans into the boiling water and cook for 2 minutes, depending on the thickness. Drain and refresh in cold water. Arrange rocket on a serving plate. Drain vegetables, removing as much water as possible and pile on rocket.
3. Heat butter in a pan until foaming, add pine nuts and cook until golden. Cook until butter begins to brown. Remove from heat and add lemon juice. Spoon butter sauce over the salad and serve topped with parmesan shards.

Chicken with asparagus, sun-dried tomatoes and basil

1. Chicken thigh fillets, 8
2. Olive oil, 1 tbs
3. Button mushrooms, 60g
4. Pancetta slices, 4, cut into strips
5. Asparagus bunches, 2, trimmed
6. Semi-dried tomatoes, 50g
7. Kalamata olives, 8
8. Basil leaves, for garnishing
9. Salt and pepper to season

1. Cut chicken pieces in half and season. Heat half the oil in a frying pan.Cook chicken for 3-4 minutes, until browned well all over. Remove to a plate.
2. Heat remaining oil and add mushrooms and pancetta. Cook until golden.
3. Cut asparagus into 1-inch pieces, add to pan. Cook for 2 minutes, shaking pan occasionally.
4. Return chicken to pan with tomatoes and olives. Cook over high heat for 2 minutes. Spoon onto plates with pan juices. Garnish with basil.

Tuesday, June 21, 2011

Paneer Chili

1. Butter, 1 tsp
2. Oil, 1-2 tsp
3. Garlic, 2-3 cloves, finely chopped
4. Capsicum, 1/2, long pieces
5. Onion, 1
6. Spring onion, 1/2 cup
7. Green chili, 3-4, finely chopped
8. Chili sauce, 1-2 tsp
9. Soy sauce, 1 tsp
10. Lime juice or vinegar, to taste
11. Paneer / Cottage cheese cubes, 1 cup
12. Coriander leaves, to garnish
13. Corn flour, 2 tsp

1. Heat butter and oil in a pan. Fry garlic pieces in this. Then add onion and fry it a bit. Then add capsicum and spring onion. Add green chili and mix well. Cover and cook till capsicum softens a bit.
2. Then add chili sauce, soy sauce and lime juice. Add vinegar instead of lime juice if you want authentic chinese flavor.
3. Mix corn flour with water and make paste. Add this to the pan. Add paneer cubes. Cover and cook so that the paneer get soaked in the masala.
4. Garnish with coriander leaves and serve.

Monday, June 20, 2011

Stuffed Capsicum

1. Capsicum, 4 halves
2. Onion, 1 cup
3. Salt, to taste
4. Turmeric, 1/2 tsp
5. Chili powder, 1-2 tsp
6 .Ginger-garlic paste, 2 tsp
7. Dessicated coconut, 3 tsp
8 .Chick pea flour, 2 tsp
9. Ground peanut, 1 tsp
10. Pohe / Beaten rice, 2 tsp
11. Ground cumin, 1 tsp
12. Ground coriander, 1 tsp
13. Rice flour, as required

1. Fry onion in oil till it pink. Then add salt and turmeric. Mix again. Add chili powder, ginger-garlic paste, dessicated coconut, chick pea flour, ground peanut, pohe, ground cumin, ground coriander and stir well.
2. Stuff this in capsicum. Close with rice flour so the stuffing doesn't come out while frying. Once done, shallow fry.
3. Serve as a side-dish or an appetizer.

Sunday, June 19, 2011

NaraLachi Barfi (Coconut Fudge)

1. Coconut, 1 cup
2. Potato, 1 (medium sized)
3. Sugar, 1/2 cup
4. Cardamom powder, 1/4 tsp
5. Ghee

1. Break open the coconut and grate it. If you can't do this, then take the coconut pieces and grind them. Grate the potato as well.
2. In a pan, add coconut paste, grated potato and sugar.
3. Turn the gas on and keep on stirring the mix. Cook the coconut. There is no need to add milk or ghee to this. As the coconut cooks, oil will start separating.
4. Once a ball can be formed from this, add cardamom powder.
5. Apply ghee on a plate and pour this mix. Flatten it with a spatula and cut in desired shape. Let it cool. Then break the pieces and store in an airtight container.

Friday, June 17, 2011

Vegetable Soup

1. Bottle gourd, steamed, 1 cup
2. Onion, steamed, 1 cup
3. Spring onion, 1/2 cup
4. Ginger, chopped
5. Vegetable stock, 1 cup
6. Cheese
7. Butter
8. Salt
9. Mixed herbs
10. Oregano
11. Black pepper
12. Coriander

1. In a grinder, add bottle gourd, onion, stock and ginger pieces. Make a paste.
2. In a skillet, add butter. Fry spring onion, ginger and mixed herbs. Then add the vegetable mix. Bring it to a boil. Then add oregano. Serve with cheese.

Mixed fish

1. Mackerel / surmai, 5
2. Pomfret, 3 pieces
3. Turmeric, 1/4 tsp
4. Salt, to taste
5. Chili powder, 2 tsp
6. Paste of ginger, garlic, green chili and coriander, 1/5 tsp
7. Oil, 2 tsp
8. Garlic, 4
9. Kokam, 2-3
10. Dessicated coconut - fry, 1 cup

1. Marinate the fish pieces in salt and kokam for an hour. Once marinated, add chili powder, turmeric, green paste. Mix well. Leave it for 20 minutes.
2. Fry dessicated coconut on a pan. Grind this with 2 cloves of garlic.
3. Add this coarse powder of coconut and garlic to the fish mix. Make sure it is spread uniformly on all the fish pieces. Leave it for 15 minutes.
4. Heat a pan and add oil to it. Add chopped garlic to it. Once they turn pink, add the fish one by one into the pan. Cover and cook for 2-3 minutes. Take the lid off, turn the fish so other side cooks. Cover for 2 minutes. Garnish with coriander leaves and serve.

Italian Chicken Salad

1. Iceberg lettuce
2. Baby corn
3. Green apple
4. Zucchini
5. Squash
6. Basil
7. Parmesan
8. Rosemary
9. Oregano
10. Mayonnaise
11. Olive oil, 2 tsp
12. Chicken salami
13. Tomato, diced
14. Garlic, chopped
15. Mushroom, 2 tsp
16. Olives, 2 tsp
17. Boiled pasta, 2-3 tsp
18. Salt
19. Black Pepper

1. Keep the lettuce in cold water so it remains crisp. Dice all the vegetables and fruits.
2. In a bowl, add zucchini, squash, tomato, garlic, mushroom, corn, olives, olive oil, green apples, boiled pasta, chicken salami, oregano, rosemary herbs, light mayonnaise, basil and lettuce.
3. Season and serve with parmesan cheese.

Chunky Mexican Salsa

1. Prawns, cooked, 1/2 cup
2. Corn, 2 tsp
3. Onion, 2 tsp
4. Salt
5. Sugar
6. Avocado, diced, 1
7. Coriander
8. Tomato sauce, 1 cup
9. Tabasco sauce, 2 tsp

1. Add tomato sauce and tabasco sauce. Mix well.
2. Take small prawns (without tails) and add coriander to it. Add avocado. Alternatively, you can add olives or raw mango pieces. Then add diced onion and corn.
2. Add tomato sauce to it. Then add salt and sugar to taste. add lime juice in the end and serve the salsa.

Grilled prawns with mango ratatouille

1. Prawns
2. Capsicum, 2-3 tsp
3. Carrot, diced, 3 tsp
4. Onion, 2 tsp
5. Lime juice
6. Mango pulp, 5 tsp

1. Marinate prawns in salt and lime juice for 30 minutes. Then grill and keep aside.
2. In a bowl, mix capsicum, carrot, onion, mango pulp and salt properly.
3. Serve the grilled prawns with mango ratatouille as an appetizer.

NOTE: Another nice recipe is Grilled Shrimp with Mango Salsa

Suke Bombil Chutney / Dry bombay duck chutney

1. Suke bombil / dry bombay duck pieces, 4-5
2. Onion diced, 1/2
3. Ginger-garlic paste, 1 tsp
4. Malwani masala, 1 tsp
5. Kokam, 4-5
6. Salt
7. Oil
8. Coriander leaves

1. Soak suke bombil in water for 10 minutes so they become soft. Then take them in your hand and press hard to take the water out. Keep aside.
2. Heat oil in a pan. Fry onion in this. Add ginger-garlic paste to this. Then add malwani masala. Mix well. Now add in the suke bombil. Add kokam and little salt. Don't add too much salt as bombil already has salt. Add coriander leaves for garnishing.

Kalwyacha Suka / Fresh water clam gravy

1. Soft part of clams / Kalwa, 1 cup
2. Onion, diced, 1 cup
3. Ginger-garlic paste, 1 tsp
4. Turmeric, 1/2 tsp
5. Malwani masala, 1 tsp
6. Kokam, 2-3
7. Ole khobare / Dessicate coconut, 3 tsp
8. Salt
9. Oil
10. Coriander leaves

1. Heat oil in a pan. Fry the onion in this. As it turns pink, add malwani masala. Once oil separates, add soft part of clams. Mix well and then add kokam pieces. Add little ginger-garlic paste, salt, dessicated coconut, turmeric, coriander. Mix well.

Malwani Clam Curry (Tisaryachi Ekshipi)

1. Clams, 1 cup
2. Onion, julienned, 1/2 cup
3. Onion diced, 1/2 cup
3. Dessicated coconut, 1/2 cup
4. Potato, 1
5. Kokam 5-6
6. Ginger-garlic paste 1 tsp
7. Malwani masala, 1 tsp
8. Turmeric
9. Coriander
10. Salt
11. Oil

1. Fry onion in oil. Once it turns pink, add dessicated coconut. Transfer to a bowl once done. Grind these with malwani masala and ginger-garlic paste. Add some water to make paste.
2. Add diced onion to pan in oil. Fry till they turn pink. Then add ginger garlic paste, malwani masala, turmeric, diced potato, clams, water, salt and coriander. Add kokam pieces. Add the ground paste made earlier to the pan. Stir and mix well.
3. Garnish with coriander leaves.

Thursday, June 16, 2011

Kaju-NaraL Barfi

1. Cashew nuts powder, 1 cup
2. Ole khobare / Dessicated coconut, 1 cup
3. Ghee
4. Sugar, 1 cup
5. Cardamom powder, to taste

1. In a pressure cooker, cook the mixture of ground cashew nut, dessicated coconut and sugar.
2. Once cool, fry this mixture in ghee. Add cardamom powder. Fry properly.
3. On a plate, apply some ghee. Pour this mix and then cut into pieces.
4. Garnish with almond and cashew nut pieces. Let them cool and store in an airtight container.

Upawasachi Frankie

1. Potatoes, boiled and cut in cubes
2. Paneer / Cottage cheese, cubes, 1 tsp
3. Pomegrante, 1 tsp
4. Green chili, 3-4 finely chopped
5. Coriander
6. Ginger, chopped, 1 tsp
7. Cashew nuts, cut in small pieces
8. Salt, to taste
9. Ghee
10. Cumin seeds, 1 tsp
11. Rotis, 2

1. Heat skillet. Add ghee. Once it melts, add cumin seeds and chopped green chili. Add some ginger if you like. Then add potato pieces to it. Add salt to it. Fry it properly. Then add pomegranate, cashew nut pieces and paneer. Garnish with coriander leaves. Transfer to a bowl.
2. Heat pan and add some ghee to it. Put the roti on it and fry it a bit. Then put this stuffing in the center. Fold the outer sides of the roti and fry it till roti turns brownish.
3. Serve hot.

NOTE: For this recipe, you can use chapati made from shingadyacha peeth as well.

Daliya kheer

1. Wheat grains, 1 cup
2. Sugar, to taste
3. Ghee, 2 tsp
4. Cardamom powder, 1-2 tsp
5. Cloves, 2
6. Milk

1. Soak the wheat grains in water for half an hour. Then take the cover from the grains off. Grind these grains coarsely. Dry this mix and then daliya for kheer is ready.
2. In a pressure cooker, take 2 cups water and daliya and cook it.
3. Take ghee in pan, fry cloves and the cooked daliya in this ghee. Then add cardamom powder, sugar, milk and cok this.
4. When serving, add some ghee on top!

Palak Chaat

1. Spinach leaves, 4
2. Maida / Refined flour, 1 cup
3. Chickpea flour, 1 tsp
4. Corn flour, 1-1.5 tsp
5. Yoghurt, 4 tsp
6. Green Chutney
7. Tamarind chutney
8. Black salt
9. Potato, boiled and mashed
10. Ground cumin
11. Shev
12. Salt
13. Oil

1. Heat oil in a pan.
2. In a bowl, add maida, chickpea flour, salt and corn flour. Mix. Add water and mix again. make sure there are no lumps.
3. Dip the spinach leaves in this and deep fry. Its better to use bigger leaves of spinach for this recipe. When placing these, don't place on top of each other. Place individually so they remain crisp.
4. Place mashed potato on top of the deep fried spinach leaves. Add some full-cream yoghurt, green chutney, tamarind chutney, black salt, ground cumin, chili powder and shev. you can use palak shev for this. Garnish with coriander leaves.

Pani for pani puri

1. Green Chutney, 2-3 tsp
2. Tamarind chutney, 1-2 tsp
3. Chili powder, 1/2 tsp
4. Black salt, to taste
5. Ground cumin, 1 tsp
6. Salt, to taste

1. Take some water in a bowl. Add green chutney, chili powder, tamarind chutney, black salt, ground cumin and salt. Mix well. Pani is ready.

Green Chutney for Chaat

1. Mint leaves, 1 cup
2. Coriander leaves, 1 cup
3. Green chili, 4-5
4. Salt

1. Grind all the ingredients and make a paste. Green chutney is ready.

Tamarind Chutney for Chaat

1. Tamarind pulp,
2. Sugar or jaggery, to taste
3. Salt
4. Ground cumin, 1 tsp
5. Black salt, 1 tsp

1. In a bowl, mix tamarind pulp and water. Add sugar or jaggery and mix properly. Add rest of the ingredients. Mix it well and chutney is ready.

Strawberry Dessert

1. Strawberry, crushed
2. Gelatin, 1 tsp
3. Sugar, 1/4 cup
4. Milk, 1 cup
5. Cream, 2 cup

1. In a pan, add milk and sugar. Heat it till sugar melts. Cool it.
2. Melt gelatin in hot water.
3. In a bowl, add milk and sugar mix. Add cream to this. Then add gelatin and strawberry crush to this. Mix properly.
4. Set in fridge for 30-45 minutes.

Palak Shev

1. Spinach leaves, 10-12
2. Corn flour, 3-4 tsp
3. Salt
4. Oil

1. Place 5-6 spinach leaves on top of each other. Roll them up and then thinly slice them.
2. Wet your hands to separate these leaves. Add salt and corn flour to these leaves and deep fry.

Chocolate mousse

1. Dark chocolate, 125 g
2. White chocolate, for garnishing, 50 g
3. Vanilla essence, 4-5 drops
4. Butter, 25 g
5. Marshmallows, 75 g
6. Double cream, 140 g

1. Boil water in a pan. Take a bowl on top of this boiling water pan. Add dark chocolate pieces, marshmallows, butter and little water to it. Once chocolate is melted, take the bowl off.
2. In another bowl, whip double cream properly. Add 4-5 drops of vanilla essence and mix it in carefully.
3. Add the cream to the chocolate. Mix well. Transfer to containers in which you want to eat it later. Grate white chocolate on top and set in the fridge for 20-25 minutes.

Khada Masala Mutton

1. Mutton, 250 g
2. Yoghurt
3. Coriander powder
4. Ginger-garlic paste
5. Chili powder
6. Turmeric
7. Cloves, 2-3
8. Bay leaves, 2-3
9. Black peppercorns, 5-6
10. Cardamom pods, 1-2
11. Cinnamon stick, 1
12. Rose water (optional)
13. Ghee

1. In a pan, heat ghee. Add bay leaves, black peppercorns, cloves, cardamom, cinnamon stick and fry all these properly. Fry ginger-garlic paste now. Add mutton pieces to this and mix it well so all the pieces are covered in the masala properly.
2. In a bowl, mix chili powder and coriander powder in yoghurt. Mix well and add this to the pan.
3. Add some turmeric and salt to taste. Cook the mutton properly. Add rose water if you like. Serve hot with naan.

Monday, June 13, 2011

Murg Musallam

1. Chicken, 1.5 kg
2. Onion, 1-2
3. Garlic, 4 cloves peeled
4. Ginger, 4 cm cube,peeled and coarsely chopped
5. Almonds, 25g blanched, slivered
6. Ground cumin, 2 tsp
7. Ground coriander, 2 tsp
8. Ground turmeric, 1/2 tsp
9. Paprika, 1 tbs
10. Cayenne pepper, 1/4 tsp
11. Salt, 1/2 tsp
12. Vegetable oil
13. Lemon juice, 2 tbs
14. Coarsely ground black pepper, 1/2 tsp
15. Garam masala, 1/2 tsp

For the marinade:
1. Ginger, 2.5 cm cube, peeled and coarsely chopped
2. Garlic, 2 large cloves, peeled
3. Yoghurt, 6 Tbs.
4. Turmeric, 1/2 tsp.
5. Salt, 1 and 1/4 tsp.
6. Cayenne pepper, 1/4 – 1/2 tsp
7. Freshly ground black pepper

1. Put the ginger, garlic and 3 tbs of yoghurt into the blender to make a fine paste.
Add the turmeric, salt, cayenne and black pepper. Blend for a second to mix. Empty into a bowl. Add the remaining 3 tbs. of the yoghurt to the marinade and beat in with a fork.
2. Skin the entire chicken with the exception of the wing tips. Skin the neck.
Put the chicken breast up, in a large bowl or on a platter and put the giblets and neck near it. Rub the chicken, inside and out with the marinade. Set aside unrefrigerated for 2 hours.
3. Meanwhile, put the onions, garlic, ginger and almonds in the blender and make a paste. Add the cumin, coriander, turmeric, paprika, cayenne and salt. Blend again to mix.
4. Put the oil in a large non-stick pan over medium-high heat. When hot, put in this paste. Fry stirring for 8 – 9 minutes. Add the lemon juice, black pepper and garam masala. mix. Turn off the heat and let this cool.
5. Pre heat the oven to 180C/350F.
6. When the chicken has marinate for 2 hours, spread out a large sheet of aluminium foil, large enough to enclose the chicken. Put the chicken, breast up, in the centre of the foil and put the giblets near it. Rub the chicken inside out with the fried spice mix. Bring the ends of the foil towards the centre to form a tight packet. All the ’seams’ should be 5 cm (2 inches) above the floor of the packet.
7. Put the wrapped chicken on a baking tray and bake for one and a half hours or until chicken is tender.

Macaroni Beef Soup

1. Beef with bones (short ribs or shanks), 250 g
2. Whole garlic, 1
3. Whole onion, 1
4. Leek sticks, 4-5
5. Black peppercorns, 5-6
6. Salt
7. Elbow or shell macaroni
8. Corn kernels, steamed, 1 cup
9. Cream of mushroom soup, 1 can or packet

1. Cook the beef in plenty of water together with the whole garlic, onion, peppercorns, leeks and salt. Remove scum as it rises. Simmer until the beef is tender (about two to two-and-a-half hours).
2. Remove the beef from the broth and cool. Separate the meat from the bones. Cut the meat into chunks or cubes of preferred size. Set aside.
3. Strain the broth and measure about six cups. Reheat. Cook the macaroni in the broth. When the macaroni is almost done, add the beef cubes and corn kernels.
4. Dilute the mushroom soup with a cup of broth or water. Pour into the cooking pan, stirring. Simmer until the soup thickens.
5. Off the fire, adjust the seasonings and add some chopped parsley.
6. Serve with toast spread with herbed butter.

Asian Chicken Macaroni Soup

1. Whole chicken, remove skin and fat and chop into small pieces
2. Dried shitake mushrooms, 8-10
3. Garlic, 2-3 cloves, crushed
4. Ginger, 1 one-inch piece, grated
5. Soy sauce
6. Oyster sauce
7. Dash of sesame oil
8. Salt and pepper
9. Dash of white wine
10. Macaroni, 1 pack, cooked
11. Cabbage, grated

1. Prepare the chicken. Marinate the chicken pieces with grated ginger, salt, pepper, dash of sesame oil, soy sauce and oyster sauce for at least an hour.
2. Soak dried shitake mushrooms in water till softened. Wash and slice thinly. Marinate the mushrooms with pepper, pinch of sugar, oyster sauce, soy sauce, sesame oil and white wine for at least an hour.
3. Place marinated chicken, mushrooms, garlic in a deep pot. Add water until 3/4th of the pot.
4. Bring to a boil, lower heat and simmer for at least 1 hour. Otherwise, you can place it in the microwave for 60-90 minutes. Just make sure you check occasionally to make sure it does not boil dry. Add more water if required.
5. Season the soup with salt, pepper and soy sauce.
6. When ready, spoon macaroni into bowls and pour the soup over the macaroni.
7. Garnish with cut chili, sprig of coriander leaves, grated cabbage and chopped spring onions.

Spicy chicken petal with honey-chili sauce

1. Chicken breast
2. Dessicated coconut, 1 cup
3. Coriander seeds
4. Turmeric
5. Garlic, finely chopped
6. Chili flakes
7. Chaat masala
8. Lime juice
9. Butter
10. Corn flour paste
11. Ginger-garlic paste
12. Onion, diced
13. Cinnamon stick
14. Black peppercorns
15. Cloves
16. Cumin Seeds
17. Nutmeg powder
18. Mint leaves
19. Soy sauce
20. Honey

1. Marinate chicken breasts in turmeric and salt for an hour or so.
2. In a pan, dry fry coriander seeds, cinnamon stick, black peppercorns, clove, cumin seeds and nutmeg powder. Grind them and leave the masala aside.
3. In a pan, add some butter. Once the butter melts, fry chopped garlic, coriander seeds, chili flakes and dessicated coconut. Then add turmeric, chaat masala and salt. Transfer it to a bowl.
2. Slit the marinated chicken breast horizontally, so that a pocket is made. Add the stuffing into this slit. Marinate for half an hour. Shallow fry in butter.
3. To make the honey-chili sauce, take butter in a pan. Fry onion till it turns golden brown. Add ginger-garlic paste, the dry masala made earlier, chili flakes, mint leaves, water. Boil this mixture. Then add soy sauce. Add corn flour paste for thickness. Add more mint leaves and honey.
4. When serving, cut the chicken breast vertically in 2 parts, pour the sauce on top.

Veg Biryani

1. Carrot, 1 cup
2. Peas, 1 cup
3. Onion, vertical slices
4. Ginger-garlic paste
5. Green chili, chopped
6. Mint
7. Butter / Ghee
8. Chili powder
9. Garam masala
10. Turmeric
11. Dry fruits, chopped
12. Lime juice
13. Rice
14. Yoghurt, 2 tsp
15. Salt

1. Heat a pan. Add butter or ghee to this. Let it melt. Add carrots and peas. Since they are boiled already, don't overcook. Then transfer to a bowl.
2. In the same pan, add more butter. Fry onion till brown. Add ginger-garlic paste, green chili, turmeric, chili powder, garam masala, mint leaves, yoghurt and dry fruits. Add some water and then the fried carrot-pea mix. Add some salt to taste.
3. In a kadhai, fry cooked rice in butter. Add the mix made earlier to this rice. Add lime juice and salt.

Corn Soup

1. Corn mix
2. Corn flour paste
3. Ginger
4. Garlic
5. Ghee
6. Salt and pepper

1. In a pan, add ghee. Fry ginger and garlic pieces in this ghee. Once brown, add corn mix to this. Fry corn properly.
2. Add corn flour paste to this. and bring it to a quick boil.
3. Serve with some fresh cream.

Macaroni Corn Soup

1. Macaroni, 1 cup
2. Corn kernels, ground to make paste OR creamed corn can, 1/2 cup
3. Butter, 1 tsp
4. Salt
5. Black pepper
6. Coriander leaves
7. Cheese
8. Water, 3 cups
9. Fresh cream

1. In a microwave-safe bowl, add butter and corn. Set the microwave on high for 2 minutes. After 2 minutes, take the bowl out and mix corn properly with melted butter. Add salt, black pepper, macaroni and water. Add some coriander or basil.
3. Leave the bowl in the microwave set for 8 minutes on high power.
4. Take the bowl out and mix properly with a ladle. When serving, add some fresh cream, black pepper and cheese.

Eggless Cake (in microwave)

1. Condensed milk, 1 cup
2. Butter, 1/2 cup
3. Soda, 1/4 tsp
4. Cardamom powder
5. Baking powder, 1/2 tsp
6. Maida, 1/2 cup

1. In a bowl, add butter and condensed milk. Beat properly for 5-7 minutes.
2. Add maida, baking powder and soda together. Add spoon by spoon to the butter mix.
3. For this mix, we need to achieve dropping consistency. If the mix is too thick, add milk.
4. Transfer the mix in a cake pan. Turn the microwave on combination for 7 minutes.
5. Cut into pieces when cold.

Veggie Patty

1. Bread slices, roasted in butter on pan
2. Red lentils / masoor, boiled
3. Onion, diced
4. Potato, boiled and mashed
5. Radish leaves, chopped
6. Shev
7. Corn flakes, fry on pan and then grind
8. Carrot, grated
9. Cabbage, grated
10. Lime juice
11. Cumin powder
12. Aamchur powder
13. Green chili and garlic paste
14. Tomato sauce
15. Salt

1. Heat oil. Fry radish leaves, chili-garlic paste, cumin powder, amchur powder and salt. Mix well till the leaves start to wilt. Add boiled red lentils. Stir and then turn gas off. Transfer to a bowl
2. To this bowl, add mashed potato, onion and salt. Mix is ready.
3. Make small balls, roll in corn flakes powder and shallow fry in oil till they turn golden brown.
4. Place on bread slices, put some onions, shev, tomato sauce and paneer slice on top. Garnish with grated carrot and cabbage.

Sanjeche parathe

1. Wheat flour
2. Paneer, grated
3. Potato, boiled and grated
4. Turmeric
5. Chili powder
6. Carom seeds (owa)
7. Coriander powder
8. Green paste, grind green chili and ginger
9. Semolina
10. Sugar and salt to taste
11. Asafoetida.
12. Coriander leaves
13. Ghee

1. In a bowl, make a dough using wheat flour, turmeric, asafeotida, carom seeds and coriander leaves. Let it rest for 2 hours.
2. In pan fry semolina in ghee. Transfer it to a bowl. Add salt, sugar, green paste, potato and paneer.
3. Use this stuffing inside the dough and make stuffed parathe.
4. Serve hot.

Spicy roll with onion sauce

1. Bottle gourd / dudhi, grated, 1 cup
2. Semolina, 1.5 cup, roasted
3. Green chili-garlic-ginger paste
4. Asafoetida
5. Curry leaves
6. Turmeric
7. Mustard seeds
8. Cumin seeds
9. Salt
10. Chili powder
11. Chaat masala
12. Lime juice
13. Onion paste
14. Ground peanut
15. Dessicated coconut
16. Coriander leaves
17. Yoghurt, 2 tsp

1. In a bowl, add grated bottle gourd, semolina, green chili-ginger-garlic paste, turmeric, salt, coriander leaves, lime juice and sugar. Mix and make dough.
2. Make big balls and steam them. Make small pieces and deep fry them.
3. To make onion sauce, add onion paste, peanut powder, coriander leaves, chili powder, salt and yoghurt. Mix well.
4. In a pan, heat oil for phodni. Splatter mustard seeds, cumin seeds and curry leaves. Pour this over the onion sauce.
5. Garnish with dessicated coconut and coriander.

Chicken Liver Dry

1. Chicken liver, 250 g
2. Chili powder
3. Turmeric
4. Asafoetida
5. Green paste - Coriander, Mint, Ginger and Garlic in equal proportion.
6. Chaat Masala
7. Lime juice
8. Coriander

1. In a bowl, marinate the chicken liver with chili powder, turmeric, asafoetida and green paste. Leave it in the fridge for at least half an hour.
2. Heat oil in a pan. Add the marinated liver and fry for 2-3 minutes.
3. Add chaat masala and lime juice. Cover and cook for 5-7 minutes
4. Now add salt. If you add salt before, the liver wont cook.
5. Garnish with coriander leaves.

NOTE: Chicken liver is healthier to eat than chicken breast or thigh as it has less fat. Also, it has iron and vitamins so a healthy option.

Green Chicken Dry

1. Chicken, boneless, 200g
2. Whole cardamom, 2
3. Bay leaves, 3
4. Cloves, 3
5. Cinnamon piece, 1
6. Black pepper, 3
7. Garlic, 2 cloves
8. Green chili, 2-3
9. Coriander
10. Turmeric, 1/2 tsp
11. Asafoetida

1. Heat oil in a pan. Add Khada masala, that is, all the whole spices: cloves, cardamom, cinnamon, pepper and bay leaves. Fry properly.
2. In a grinder, make a fine paste of garlic, green chili and coriander. Add this to the pan. Add turmeric, asafoetida and fry this masala for sometime.
3. Add chicken to this and mix properly with the masala. Cook for 2-3 minutes.
4. Add salt to taste. Then cover and cook till the chicken is tender.
5. Garnish with coriander and serve hot.

Friday, June 10, 2011

Jackfruit Koshimbir

1. Onion, 1/4 cup (optional)
2. Coriander
3. Raw jackfruit piecesaccche gare, 1 cup
4. Coconut, 1/4 cup
5. Sugar
6. Peanut, ground, 3-4 tsp
7. Salt
8. Asafoetida
9. Dry red chili
10. Cumin seeds
11. Turmeric
12. Mustard seeds
13. Lime juice
14. Oil

1. In a bowl, take jackfruit pieces. Add onion, coconut, ground peanut, sugar to taste and salt. Mix well. Add lemon juice and mix again.
2. Heat oil in a pan. Fry dry red chili pieces. Splatter mustard seeds. Add cumin seeds and asafoetida. Turn the gas off. Add turmeric. Pour this over the mix in the bowl. Garnish with coriander leaves.

Cake pudding

1. Cake pieces, cut into square
2. Mixed fruit can, 1 cup
3. Mixed fruit syrup, 1/2 cup
4. Custard, 1/2 cup
5. Cherry pieces, 1/2 cup

1. Take a bowl, place the cake pieces in it. Add fruit pieces on top. Add enough syrup to soak this mix.
2. Add custard and cherry pieces. Set it in fridge for an hour.

Pasta peperonata

1. Pasta, cooked, 1 cup
2. Onion, diced, 1 cup
3. Cheese, grate
4. Spring onion, finely chopped, 1 cup
5. Tomato, diced, 1 cup
6. Capsicum, diced, 1/2 cup
7. Butter
8. Salt
9. Ginger-garlic paste
10. Mixed herbs
11. Black pepper

1. Heat butter in a pan. Fry onion in this butter. Add tomato, capsicum and spring onion. Fry ginger-garlic paste later.
2. Add salt, black pepper to taste. Stir in the pasta. Add grated cheese on top and serve.

Veg Lollipop

1. Red kidney beans (Rajma), boiled
2. Paneer
3. Capsicum
4. Spring onion
5. Sesame seeds
6. Garam masala
7. Chili powder
8. Turmeric
9. Salt
10. Green chili paste

1. In a bowl, mash red kidney beans and paneer so that they are smooth, without lumps. Add capsicum, turmeric, chili powder, salt, green chili paste, lemon juice, garam masala, spring onion and mix together.
2. Add breadcrumbs in the end to make a dough. Make balls from this dough.
3. Roll in sesame seeds and shallow fry in pan.
4. Once done, place on sticks and serve lollipop.

Thursday, June 9, 2011


1. Bhajani, 2 tsp
2. Kulith peeth / Horse gram flour, 2 tsp
3. Sugar, 1 tsp
4. Onion, diced, 1 cup
5. Turmeric, 1 pinch
6. Salt, to taste
7. Ginger-garlic paste, 1 tsp
8. Ole khobare, 2 tsp
9. Mustard seeds
10. Curry leaves
11. Coriander leaves

1. In a bowl, mix together bhajani, kulith flour, sugar, onion, turmeric, salt, ginger-garlic paste, coconut. Mix well in 2-3 teaspoons of oil.
2. Wrap it in a clean cloth and steam for 5-7 minutes. It should cook in this time.
3. Unwrap it and make a dough again.
4. Make small patties.
5. In a pan, heat oil. Splatter mustard seeds and add asafoetida, turmeric and curry leaves. Add the patties to the pan and fry them in this oil. Cover for a minute.
6. Garnish with coriander leaves and dessicated coconut and serve hot!

Mushroom-Pea Masala

1. Mushroom, 1 cup
2. Peas, 1 cup
3. Onion, 1 cup
4. Tomato paste 1/4 cup
5. Cashew nut paste
6. Ginger-garlic paste, 1-2 tsp
7. Chili powder, 1 tsp
8. Garam masala, 1 tsp
9. Coriander leaves, to garnish
10. Salt, to taste

1. Heat oil in a pan. Fry onions till they turn pink. Add ginger-garlic paste to it and cook it till oil separates.
2. Add chili powder, garam masala and diced tomatoes. Cook well.
3. Add peas and mushroom to this and mix properly.
4. Mix in the cashew nut paste and garnish with coriander leaves.

NOTE: To make cashew nut paste, soak the nuts in water for some time and grind them.

Dry chicken gravy

1. Boneless chicken, 1 bowl
2. Dessicated coconut, dry roasted
3. Malawani masala, 3 tsp
4. Onion, diced, 1 cup
5. Ginger-garlic paste
6. Mint leaves
7. Coriander leaves
8. Tomato, diced
9. Green chili, 3-4 pieces

1. Heat oil in a pan and fry onion in it.
2. In a grinder, make a paste of coriander, ginger, garlic, mint leaves, green chili and tomato.
3. Add this paste to the pan and cook it properly.
4. Add malwani masala and stir properly. Add chicken pieces and salt.
5. Mix well and add some water. Cover and cook for 5-7 minutes.
6. Once cooked, add dessicated coconut. Mix again and cover for a minute.

NOTE: If you don't want a thick gravy, you can make curry by adding more onion and tomato to the recipe.

Paneer peri peri

1. Paneer
2. Dry red chili
3. Salt
4. Ginger-garlic paste
5. Vinegar
6. Sugar
7. Coriander leaves

1. In a fry pan, take vinegar and dry red chili pieces. Fry chili properly. Add salt, transfer to a grinder and make fine paste.
2. Heat oil in a pan. Add ginger-garlic paste and fry it completely till oil separates. (You can add onion if you want, but tastes nice without onion as well).
3. Add the chili paste to this and fry again. Add pinch of sugar, salt to taste and then add paneer pieces. Garnish with coriander leaves.

NOTE: Instead of paneer, tofu, chicken can be used.

Corn cream tikka

1. Sweet corn cream, 1 can
2. Black pepper
3. Corn flour
4. Ginger, chopped
5. Lime juice / Vinegar
6. Sugar
7. Mustard seeds
8. Spring onion, chopped

1.In a pan, take sweet corn cream and black pepper. Heat in a pan till solid ball is formed. Let it cool.
2. Make small patties with this mix and roll them over in corn flour. Deep fry and serve with the chutney.
3. To make chutney, heat oil in a pan. Fry ginger pieces and let the mustard seeds splatter. Add salt, lime juice / vinegar and some sugar to taste. Stir well. Add spring onion and turn the gas off. Chutney is ready.

Chaat Masala

1. Coriander seeds, 1 cup
2. Cumin seeds, 1 cup
3. Red chili powder, 1 cup
4. Aamchur powder, 1 cup
5. Black pepper powder, 1/4 cup
6. Black salt, 1/4 cup

1. Roast coriander seeds, cumin seeds, red chili powder and aamchur powder.
2. Grind all ingredients together and store.


1. Chick pea dal / Chana dal, 1 cup
2. Rice, 1/2 cup
3. Udid dal, 1/2 cup
4. Wheat grains, 2 tsp
5. Cumin seeds, 1/4 cup
6. Coriander seeds, 1 tsp
7. Dry red chili, 1/4 cup
8. Fenugreek seeds, 1 tsp
9. Asafoetida, 1 tsp
10. Mustard seeds, 1 tsp
11. Turmeric powder, 1 tsp
12. Salt, 1 tsp

1. Roast chana dal, rice, udid dal, wheat grains, cumin seeds, coriander seeds and red chili separately without oil. Don't roast rest of the ingredients.
2. Ground these ingredients with the rest.
3. Store in an airtight container.

NOTE: Eat this with hot rice, ghee and salt.

Wednesday, June 8, 2011

Crab Meat Burger

1. Crab meat, 250 g
2. Onion, 1 diced
3. Tomato, 1 diced, 1 sliced
4. Black pepper
5. Salt
6. Red chili powder
7. Burger rolls
8. Garlic, finely chopped
9. Spinach leaves, chopped

1. In a bowl, mix together onion, tomato, black pepper, chili powder, crab meat, salt and garlic pieces.
2. Make patties of these mix and shallow fry them.
3. Once all the patties are fried, use the same pan to fry garlic pieces and then the chopped spinach. Add salt and pepper on top and set it aside.
4. Use the same pan to fry tomato slices. You can use them in the burger uncooked as well.
5. Toast the burger rolls. Cover them with spinach and tomato slices. Place the crab meat patty on top and serve.

NOTE: If you want to make the burgers in advance, then fry onion and tomatoes in oil. Then add to the crab meat. This way they'll last longer.

Jhinga Tika

1. Prawns
2. Yoghurt, 3 tsp
3. Dessicated coconut and dry red chili, ground together, 3 tsp
4. Ginger-garlic paste, 1 tsp
5. Garam Masala
6. Malawani Masala
7. Salt
8. Coconut milk
9. Kokam paste
10. Coriander leaves, to garnish
11. Tomato slices, to garnish

1. To make the marination, mix the following ingredients in a bowl: yoghurt, dessicated coconut and red chili paste, ginger-garlic paste, garam masala, malawani masala, kokam paste, salt and coconut milk. Mix properly.
2. Slit prawns to make a little hole into them. Slid the tail through this hole to make a knot. The prawns should look as they have crowns on their heads.
3. Mix the prawns in the marination for 15-20 minutes.
4. Heat oil in a pan and cook the prawns. While cooking, add coriander leaves on top of the prawns.

NOTE: Do not deep fry prawns else the marination will not stick to the prawns.

Gajar Halwa / Carrot Pudding

1. Carrots, grated, 2 cup
2. Sugar, as per taste
3. Milk, sufficient to cook carrots
4. Ghee
5. Cashew nuts
6. Cardamom powder

1. In a pan, add carrots and milk. Cook the carrots on low flame. Add more milk if required.
2. Add cashew nuts, ghee and cardamom powder. Mix well.
3. Serve hot or cold.


1. Ground cashew nut, 1 cup
2. Sugar, 1/2 cup
3. Ghee
4. Milk, 1/4 cup

1. Take a kadhai and heat it. Once hot, add sugar and milk and let it melt.
2. Add cashew nut powder to this and mix well.
3. Keep on stirring till a ball is formed.
4. Take a plate and coat it with ghee. Spread the cashew mix on the plate evenly. Cut into small diamond-shaped pieces. Let it cool and store in an airtight container.

NOTE: You can use cardamom powder as well. I don't like it so haven't included in the recipe

Ale pak

1. Ginger, grated and ground, 1 cup
2. Sugar, 2 cups
3. Malai or milk powder, 1/2 cup

1. In a kadhai, put all the ingredients together. Let the sugar melt in the ginger moisture. Keep stirring continuously.
2. Coat a plate with ghee. Put the ginger mix on this plate and spread evenly. Cut into pieces with the help of a knife. Store in an airtight container.

NOTE: Good for cough.

Tuesday, June 7, 2011

Spinach Salad

1. Spinach, chopped
2. Yoghurt
3. Sugar, 2 tsp
4. Mustard seeds
5. Cumin seeds
6. Green chili
7. Ginger,

1. In a bowl, mix together sugar and yoghurt. Add this to the chopped spinach leaves. Mix well.
2. Heat oil. Let mustard seeds and cumin seeds splatter. Add ginger and green chili. Fry for a minute. Pour on top of the spinach-yoghurt mix.

Mozzarella capsicum bullet

1. Mashed potato, 1
2. Capsicum, chopped, 2 tsp
3. Onion, diced, 2 tsp
4. Corn kernels, 1 tsp
5. Chaat masala, 1/2 tsp
6. Ginger-garlic paste, 1 tsp
7. Flour (maida), 2 tsp
8. Breadcrumbs, 2 tsp
9. Chili powder, 1/2 tsp
10. Salt, to taste
11. Cheese

1. In a bowl, add mashed potato, capsicum, cheese, onion, chat masala, salt, ginger-garlic paste and chili powder. Mix properly.
2. Make a thin paste of maida and water.
3. Make bullets of the potato-cheese mix, dip in the maida paste and roll them in the breadcrumbs. Deep fry and serve with sauce.

Upasache Soup

1. Coconut milk (for consistency)
2. Almonds, soak in water for 5 hours and take skin off
3. Green chili
4. Shingadyacha peeth / Water chestnut flour, 1 tsp (for thickness)
5. Black salt

1. Grind almonds without adding water to it.
2. Heat oil in a kadhai. add green chili and fry them. Add shingadyacha peeth and fry it till it goes brown.
3. Add coconut milk to this and mix continuously so that lumps aren't formed. Add little water so its not too thick. Let it boil.
4. Add ground almonds (or almond meal) and black salt for taste.
5. Serve this soup hot when fasting.

Cheesy Circles

1. Wheat flour, 2 tsp
2. Semolina / Rawa, 2 tsp
3. Chickpea flour (Futanyache peeth), 2 tsp
4. Onion, diced
5. Yoghurt, 2 tsp
6. Chili-coriander paste, 1 tsp
7. Grated cheese
8. Salt, to taste

1. In a bowl, mix onion, chili-coriander paste, yoghurt and chickpea flour. Mix properly.
2. Add wheat flour and semolina to this mix. Add water to make a dosa-like dough.
3. On a pan, make small dosa-like circles. Turn the gas off and garnish with cheese.

Monday, June 6, 2011

Dancing Potatoes

1. Potatoes, 5-6
2. Garlic cloves, 1 cup
3. Chili powder, 3 tsp
4. Salt
5. Oil
6. Lime juice

1. Half-boil the potatoes. Cut them in two vertical halves. Give a half-cut to these halves, so that a pocket is created for stuffing. Coat these pieces with salt and keep aside.
2. Grind garlic cloves, chili powder and salt.
3. Stuff the potatoes with this mixture and also cover the potatoes with this from outside.
4. Shallow fry these from both the sides. Cover and let it cook. Serve hot.

Sunday, June 5, 2011

Clam curry

1. Clams - mussels, pipi etc
2. Chili powder
3. Turmeric
4. Kokam
5. Coconut milk
6. Onion, diced
7. Coriander leaves
8. Salt, to taste

1. Fry onion in oil. Add chili powder and mix well. Add the mussels or pipi. Mix in a pinch of turmeric.
2. Mix kokam pieces in hot water. Take the pulp out. Add this pulp to the pan.
3. Cover for a minute or two to cook the clams. They shouldn't take that long to cook.
4. Uncover and add coconut milk. Mix well. Add salt to taste. Garnish with coriander leaves.

Stuffed Squid Tubes (Konkani Makul)

1. Squid Tubes, 7-8
2. Garlic + ginger paste
3. Garam Masala
4. Coriander
5. Green Chili
6. Coconut, dessicated and soaked in water
7. Salt, to taste
8. Lemon

1. Make a paste by adding all the ingredients except octopus.
2. Clean the squid tubes and stuff with the paste.
3. Fry the squid tubes in oil. Add remaining paste while frying.
4. Garnish with coriander leaves and serve with sauce.

Healthy Juice

1. Dates, 5-6
2. Pomegranate, half of a small bowl
3. Aamsul (Dried Kokam), 2-3
4. Seedless Golden Raisins, 15-20

1. Soak dates, pomegranate seeds, aamsul and raisins in boiled water for 15-20 minutes.
2. Take out extra water from the mixture and keep it aside.
3. Grind all the ingredients. Add the water set aside and strain it through a sieve.
4. Add up to 3 glasses of water to this paste. Juice is ready to serve!

Varhadi Chicken

1. Chicken Drumsticks
2. Star Anise
3. Clove
4. Dessicated coconut
5. Garam Masala
6. Ginger, garlic and coriander paste
7. Dried Red chili
8. Whole cardamom
9. Onion
10. Cardamom+ Caraway powder
11. Turmeric
12. Salt and sugar to taste
13. Coriander
14. Cinnamon stick
15. Bay leaves

1. Fry star anise, cardamom pods, clove, cinnamon stick dry till the fragrance starts to come out.
2. Fry dessicated coconut till its brownish in color.
3. Take 4-5 dried red chili pieces and fry them dry.
4. Grind the above fried ingredients in a mixer. Once coarse, add garam masala. Grind again. Add water and keep the masala paste aside.
5. Take 2 onions and cut them in 4 parts, keeping them together at the head. Keep these on gas and cook them.
6. Once its black from outside, it should be cooked from inside. Let it cool and peel the blackened skin off. The onion should be all soft now.
7. Take these onion pieces, add garlic and coriander. Make a green paste. Keep this aside as well.
8. Keep a pan to boil water.
9. Take a pan and heat oil. Add bay leaves, ginger + garlic paste. Fry it for some time.
10. Once the ginger garlic paste looks like fried, add the green paste made earlier. Add the masala, turmeric, red chili powder. Fry for a minute.
11. Add chicken drumsticks. Mix well.
12. Add cardamom+caraway powder. Stir and add the boiled water. Add sugar to taste, cover with a lid and cook for 10-12 minutes. Sprinkle some coriander.
13. Take a piece of coal and burn it till its red. Take a steel bowl, put coal and a teaspoon of ghee in it. Place this bowl in the chicken pan and cover it again. Add salt to taste.
14. Stir well and serve!

Minced lamb gravy

1. Minced lamb
2. Sesame seeds
3. Diced onion
4. Dessicated coconut
5. Eggs, beaten
6. Kolhapuri masala
7. Grated cheese
8. Salt
9. Cumin seeds
10. Tomatoes, diced
11. Chili powder

1. Grind cumin seeds, sesame seeds, dessicated coconut, tomato and chili powder.
2. Heat oil Fry onions and tomatoes. Add this ground mix and fry properly. Add kolhapuri masala, garam masala and mince meat. Mix well. Add water and cook for a while.
3. Add beaten egg to this mix. Grate some fresh cheese on top and serve this gravy with roti.

NOTE: You can use any mince for this gravy.

Green Salad with Pomegranate and Almond

Salad Dressing:
1. Lime juice, 2 tsp
2. Sugar, 1.5 tsp
3. Salt, 3/4 tsp
4. Black pepper, 1/4 tsp
5. Extra Virgin Olive oil, 5 tsp

1. Lettuce, 2 heads, trimmed and leaves torn into 2-inch pieces, 20 cups
2. Rocket, 1 bunch, cut into 1-inch pieces, 3 cups
3. Seeds from 1 pomegranate, white membrane discarded, 1.25 cups
4. Sliced almonds, 3/4 cup, toasted

1. Mix all the ingredients of the salad dressing in a bowl.
2. In a large bowl, toss lettuce, rocket, pomegranate and sprinkle almond.
3. Drizzle the dressing over the salad, toss and serve immediately.

Saturday, June 4, 2011

Raw banana flour roti

1. Wheat flour
2. Raw banana flour
3. Butter
4. Salt

1. Mix both the flours and knead dough.
2. Make a roti. Spread butter evenly. Sprinkle some wheat flour on top.
3. Using a knife make long pieces (kaap. Shankarpale karatana kartat, tase). Roll one piece and continue rolling with the next piece on top of it. Use half to make one big roll; make 2 such rolls. Press it lightly and make a roti. Once this roti is done, you should see the layers.
4. Fry this roti on pan.

Vegetables Tawa Fry

1. Eggplant
2. Capsicum
3. Onion
4. Lady finger
5. Potatoes
6. Cabbage
7. Corn
8. Garam masala
9. Amchur powder
10. Chili Powder
11. Salt
12. Coriander
13. Sesame seeds, roasted
14. Tomatoes

1. Cut all the vegetables vertically. Heat oil in a pan. Fry lady fingers.
2. In oil, fry onions, potatoes, chili powder, salt, coriander-cumin-fennel seeds powder, eggplant. cover and cook on low flame for couple of minutes. Check that the potatoes are cooked properly.
3. Add capsicum and corn kernels. Add chili powder, salt, coriander-cumin-fennel seeds powder. add tomatoes. Add cabbage to this and mix well. Add garam masala and amchur powder.
4. Garnish with coriander leaves and sesame seeds. Add the fried lady fingers.

Ghee Dosa

1. Rice, 3 cup
2. Udid dal, 1 cup
3. Churmure, 1 cup
4. Ghee

1. Soak rice and udid dal in water for 2-3 hours. Grind and let it ferment overnight.
2. Grind churmure and add to the fermented dosa mix.
3. Make dosa on a frying pan. Cover for a minute. Uncover and add ghee in the pores on both sides. Serve with chutney.

Dosa Chutney

1. Chickpea flour
2. Dessicated coconut
3. Yoghurt
4. Salt and sugar to taste
5. Mustard seeds
6. Asafoetida
7. Dry red chili

1. Heat pan. Fry chickpea flour. Transfer to a bowl.
2. Fry dessicated coconut in the same pan.
3. Mix these two together. Add yoghurt and water. Salt to taste and some sugar can be added.
4. Add oil and let it hear. Add mustard seeds, curry leaves, dry red chili and asafoetida. Pour it over the chutney mix.

NOTE: Instead of chickpea flour, you can grind futane with their covers and use it.

Dahi Baingan

1. Small eggplants, 10-12
2. Yoghurt, 1 cup
3. Rice flour
4. Dry red chili
5. Green chili
6. Curry leaves
7. Mustard seeds
8. Cumin seeds
9. Turmeric
10. Asafoetida
11. Garlic, chopped
12. Salt, to taste

1. Preheat the oven and roast the eggplants for 8-10 minutes. Peel the covers off and let them cool.
2. Add rice flour to yoghurt. Mix well. Add little water to make a fine paste.
3. Heat oil in pan. Splatter mustard seeds and cumin seeds. Add chopped garlic, green chili, curry leaves, dry red chili and some water. Mix well. Add asafoetida and turmeric and stir again.
4. Add the yoghurt and rice flour mix made earlier. Add pinch of salt to taste.
5. Drop in the eggplants to the pan. Mix with a light hand
6. Serve hot.

Thursday, June 2, 2011

Lahyache healthy soup

1. Lahya, 4 spoon
2. Cardamom powder, 1/4 spoon
3. Black salt
4. Khadi sakhar / Sugar candy

1. Add lahya in a pan and add 6 times water to it. Let it cook for few minutes
2. Add khadi sakhar and black salt. Add cardamom powder and serve.

NOTE: No matter how much soup you have, you won't put on. Good for weight control.

Soya Delight

1. Soya bean, soak in hot water and drain the water
2. Onion
3. Baby corn
4. Garlic
5. Lemon juice
6. Coriander leaves
7. Mint leaves
8. Tomato
9. Capsicum
10. Red chili

1. Heat oil in a pan. Fry garlic pieces. Add chopped baby corn. Fry well.
2. Add diced tomato and capsicum. Fry again and let it cook. Add dry red chili pieces and soya bean. Cover and cook for 5-10 minutes.
3. Remove the lid and add onion to it. Add salt and mix well.
4. Add coriander and mint leaves. Add lime juice for taste.

NOTE: Good for women

Prawn Tikala (Malwani prawn curry)

1. Prawns, deveined
2. Onion
3. Cloves
4. Ginger-garlic paste
5. Malwani masala
6. Coconut, preferably moist, if not, dessicated is fine
7. Dry red chili
8. Cumin powder
9. Coriander powder
10. Turmeric
11. Salt
12. Oil
13. Curry leaves
14. Coconut milk
15. Black pepper

1. In a grinder, make a paste of onion, cloves, ginger-garlic paste, malwani masala, coconut, coriander powder, cumin powder, dry red chili and black pepper.
2. Heat oil in a pan. Add cumin seeds and curry leaves. Add this paste from the grinder and fry properly.
3. Add prawns and mix well. Add turmeric and salt. Stir and add water. Cover and boil for few minutes.
4. Add coconut milk in the end and serve the curry!

Tuesday, May 31, 2011

Paneer Kulcha

1. Maida / fine wheat flour, 1 cup
2. Wheat flour, 1/4 cup
3. Baking powder, 1 pinch
4. Sugar, 1 pinch
5. Yoghurt, 2 tsp
6. Milk
7. Salt
8. Paneer, grated, 1 cup
9. Coriander leaves
10. Green chili, crushed
11. Black pepper
12. Baking soda

1. In a bowl, add both the flours. Make a hole in the center. Add baking powder, sugar, soda and yoghurt to this. After this, bubbled should start coming in the bowl. Add salt and milk.
2. Knead a tight dough and wrap it around your fist to make a shape of bowl or cup. Keep it inside out for 2-3 hours and let it ferment.
3. In another bowl, take grated paneer, coriander leaves, crushed chili, black pepper and salt. Mix well.
4. Once the dough is fermented properly, make balls of them and stuff the paneer mix. Make rotis and fry on pan. Serve hot.

Paneer/Tofu Akrodi

1. Paneer / Tofu, 250 g
2. Walnut, 1/4 bowl
3. Yoghurt, 2 tsp
4. Sugar, 1 tsp
5. Cardamom, 4-5 pieces
6. Fresh cream, 1 tsp
7. Cashew paste, 2-3 tsp
8. Ghee, 2 tsp
9. Shahjeera / Black cumin seeds, 1 tsp
10. Milk
11. Coriander
12. Turmeric, 1/2 tsp
13. Salt, to taste

1. Cut paneer in cubes. For a healthy option, you can use tofu.
2. Fry walnuts in ghee. Add paneer/tofu pieces to the pan and fry them till they turn brown. Transfer these to a bowl.
3. In the same pan fry shahjeera and cardamom. Add cashew paste. Stir well.
4. To this, add milk or water. Keep stirring. Add turmeric, yoghurt. Mix well. Add salt, sugar and fresh cream.
5. Once properly mixed, add paneer-walnut mix to this.
6. Garnish with coriander leaves and serve with some fresh cream on top with some roti.

Karnataki Mutake

1. Haricot bean sprout / Mod aleli mataki.
2. Chana dal, soaked in water for few hours
3. Ole khobare / dessicated coconut
4. Coriander
5. Curry leaves
6. Green chili
7. Ginger
8. Asafoetida
9. Mustard seeds
10. Turmeric

1. Soak the haricot beans in water overnight. Drain them in the morning and cover-fry them in a spoon of oil.
2. In grinder, make paste of green chili, ginger, coriander and coconut. Add mataki, chana dal, salt, asafoetida and curry leaves to this. Grind again.
3. Take the mix in a bowl. Add coriander and coconut to this and mix well.
4. Make mutake with hands and transfer them to steamer. Steam for 7-8 minutes.
5. Once they are cooked, let them cool.
6. Heat oil in a pan add mustard seeds, asafoetida, turmeric, curry leaves. Add the pieces of mutake and mix well in the oil.
7. Garnish with coriander leaves and dessicated coconut.

Stress-relief tea

1. Owa / Carom seeds, 1 spoon
2. Fennel seeds, 1 spoon
3. Coriander seeds, 1 spoon
4. Black pepper, 1/4 spoon
5. Cardamom powder, 1/4 spoon
6. Crushed ginger or Soontha, 1/2 spoon
7. Cumin seeds, 1 spoon
8. Jaggery, optional
9. Lemon juice, optional

1. In a pan, add all the herbs and spices. Fry them till they leave the oils.
2. Add a glass of water to this and boil.
3. You can add jaggery for taste to this. Once mixed, drain this drink.
4. Drink this tea with or without lemon juice to relieve yourself from stress!

Friday, May 27, 2011

Golden Eggplant

1. Eggplant
2. Ajinomoto (MSG)
3. Spring onion, finely chopped
4. Vinegar
5. Tomato sauce
6. Corn flour
7. Soy Sauce
8. Ginger-Garlic Paste
9. Green Chili, julienne

1. Cut eggplant in 1 inch pieces. Marinate them with ginger-garlic paste, vinegar and salt. Prick the marinated pieces with knife so the marination soaks in. Leave it for 5-7 minutes. Cover these pieces in corn flour and fry in oil. Once fried, transfer the eggplant pieces to a plate.
2. To make the gravy, heat oil and add chili julienne chili, spring onion, soy sauce, water, tomato sauce, salt to taste. Mix well. Add ajinomoto, corn flour water for thickening, some more spring onion. Pour this gravy on top of the eggplant pieces.

Low calorie Paneer Butter Masala

1. Paneer pieces
2. Wheat flour
3. Ginger-garlic paste. Add water and grind properly to make a smooth paste
4. Tomato puree
5. Tamalpatra (Cinnamon leaves)
6. Kasoori Methi (fenugreek leaves, dried)
7. Vinegar
8. Coriander powder
9. Cumin powder
10. Turmeric
11. Chili powder
12. Salt and sugar to taste
13. Milk
14. Fresh cream
15. Coriander leaves for garnishing

1. Fry the wheat flour properly. Keep it aside to cool.
2. In a pan, heat oil. Add ginger-garlic paste (make it watery) to the oil before its hot. Once the paste is cooked, add tomato puree, tamalpatra, kasoori methi, vinegar and cook till oil separates.
3. Add coriander powder, cumin powder, turmeric, chili powder, sugar to this and mix well. You can grind cloves, cardamom, cinnamon to this. Take out the tamalpatra leaves from the curry.
4. Mix the flour with milk and add to the curry. Add paneer pieces and mix well. Add fresh cream, garnish with coriander leaves and serve.

Monday, May 23, 2011

Sol Kadhi

1. Kokam pieces
2. Coconut milk
3. Green chili
4. Ginger
5. Garlic
6. Cumin seeds
7. Salt and sugar to taste

1. Soak kokam pieces in hot water for 10-15 minutes. Remove those pieces after sometime and drain the kokam water.
2. Add coconut milk to this.
3. Grind green chili, salt, sugar, cumin seeds, ginger and garlic to make a paste. Add this to the coconut milk mixture.
4. Cool this and serve cold.

Sunday, May 22, 2011

Kairee che Goad Lonche

1. Raw mango, 1, cut in square pieces
2. Jaggery
3. Fenugreek seeds
4. Cumin seeds
5. Mustard seeds
6. Salt
7. Crushed garlic

1. In a pan, add jaggery and oil. Heat till jaggery melts. Then add crushed garlic.
2. In another pan, heat oil. Add mustard seeds, asafoetida, fenugreek seeds, chili powder and turmeric to this.
3. In a bowl, take raw mango pieces. Add pickle masala to this and mix well. Add the jaggery and the masala made earlier. Mix well and serve.

Saturday, May 21, 2011

Jackfruit curry (dry)

1. Jackfruit, cut into square pieces and boiled
2. Ole naraL, if not available, soak dessicated coconut in water and use it
3. Peanuts and cashew nuts, boiled in salt water
4. Cumin seeds
5. Mustard seeds
6. Turmeric
7. Asafoetida
8. Dry red chili
9. Jaggery
10. Dessicated coconut
11. Coriander leaves, finely chopped
12. Salt

1. Take the jackfruit pieces and mash them coarsely.
2. In a pan, heat oil. Add asafoetida and let mustard seeds splatter. Add cumin seeds, dry red chili pieces and the jackfruits. Mix well so jackfruit pieces get all the flavor. Add turmeric and water. Stir properly.
3. Add boiled peanuts and cashew nuts. Grate in the jaggery, dessicated coconut and coriander leaves.
4. Cover and cook for 2-3 minutes.

Potato curry

1. Potato, cut in equal square pieces
2. Mustard seeds
3. Fenugreek seeds
4. Asafoetida
5. Turmeric
6. Chili powder
7. Dessicated coconut
8. Tamarind pulp
9. Jaggery
10. Salt

1. In a pan of hot oil, add mustard seeds and fenugreek seeds. Let them splatter. Then add asafoetida and turmeric to the pan.
2. Add the potato pieces. Mix it well with the masala. Add water to cook the potatoes. Add salt and chili powder. Cover and cook.
3. Add dessicated coconut, tamarind pulp and jaggery to this. Stir in properly and serve hot!

Fish curry (dry)

1. Boneless fish pieces, marinated in turmeric and salt
2. Onion, diced
3. Ginger garlic paste
4. Turmeric
5. Malwani masala (Chili, clove, cinnamon stick, black pepper)
6. Kokam
7. Dessicated coconut and onion, friend and ground in mixer

1. Heat oil in a pan. Fry onions till they turn pink. Fry the ginger garlic paste.
2. Add turmeric and malwani masala. Stir and cook till it leaves oil.
3. Add fish pieces and little water. Drop in a piece of kokam.
4. Cover the pan and put some water over the lid so it cooks fast.
5. Once the water has evaporated, add onion-coconut fried paste to the fish.
6. Stir well and serve the dry curry!

Friday, May 20, 2011

Fish Cutlets

1. Fish, boneless square pieces
2. Ginger garlic paste
3. Breadcrumbs
4. Coriander
5. Salt
6. Turmeric
7. Dessicated coconut
8. Fresh green chili
9. Tamarind pulp
10. Oil

1. In a bowl, take the fish pieces. Add breadcrumbs, coriander, ginger-garlic paste, salt, turmeric.
2. Grind dessicated coconut, green chili and tamarind pulp. Add this into the bowl. Mix well and make cutlets.
3. Heat pan. Shallow fry cutlets and serve with sauce.

SunTachi Koshimbir (prawn chutney)

1. Dry kolambi (prawn)
2. Tamarind pulp
3. Coconut, if you don't have ola khobra, you can use dessicated coconut
4. Onion, diced
5. Salt
6. Chili powder
7. Coconut oil

1. In a pan, heat oil and fry dried prawns.
2. Transfer them to a bowl. Add diced onions dessicated coconut, salt, chili powder and mix well.
3. Add tamarind pulp as required and serve!

Aamsul Saar

1. Kokam, boil in water and take the pulp out
2. Coconut milk
3. Jaggery
4. Mustard seeds
5. Asafoetida
6. Cumin seeds
7. Turmeric
8. Coriander leaves
9. Salt
10. Crushed green chili

1. In a bowl, take 4-5 spoons of kokam pulp. Add water to fill half of the bowl. Add coconut milk to this. Mix well.
2. Add coriander leaves, finely chopped. If you like it spicy, add crushed chili to this. Add grated jaggery and stir with electric mixer.
3. In a pan, heat oil. Let mustard seeds splatter. Then add asafoetida and cumin seeds. Turn the gas off and add turmeric. Pour this over the bowl.
4. Add salt to taste and serve.

Thursday, May 19, 2011

Chili Coriander

1. Green Chili, 5-6
2. Coriander
3. Lemon juice
4. Salt and sugar
5. Asafoetida
6. Mustard Seeds

1. Grind chili and coriander to make fine paste
2. Add lemon juice and salt. Add a pinch of sugar to this.
3. In a pan, heat oil. Add asafoetida and mustard seeds. Pour this over the chili-coriander.

Varhadi Tawa Bhaji

1. Baby corn
2. Lady fingers
3. Eggplant
4. Tomatoes
5. Poppy seeds
6. Sesame seeds
7. Coriander seeds
8. Roasted peanuts
9. Dessicated coconut
10. Tamarind pulp
11. Jaggery
12. Chili powder
13. Ginger garlic paste
14. Turmeric
15. Salt
16. Onion globes
17. Coriander leaves
18. Goda masala
19. Diced onion

1. Heat a pan. Add poppy seeds to it. Fry it. Then add coriander seeds. Roast them for a minute. Add sesame seeds. Then add roast peanuts. Finally, add dessicated coconut. Fry these till they become brown.
2. Transfer these ingredients to a grinder. Add tamarind pulp, jaggery and little water. Grind to make a fine paste.
3. Cut the vegetables vertically. First deep fry the eggplants, then baby corn and lastly the lady fingers. Keep them on paper to soak the extra oil.
4. In a pan, heat oil. Fry ginger-garlic paste in this. Add diced onions and fry them till they are pink. Later add the onion globes.
5. Add little water so the masala doesn't burn or stick to the pan.
6. Add chili powder, turmeric, salt and the masala made before. Add water and bring to a quick boil.
7. Add in the vegetables, tomatoes and water. Mix well and boil again.
8. Add goda masala and coriander leaves. Let it boil antd serve.

Wednesday, May 18, 2011


1. Raw mango, 1, cut into 1-inch square pieces
2. Fenugreek seeds, 2 teaspoons
3. Mustard seeds, 1 teaspoon
4. Cumin seeds, 1 teaspoon
5. Turmeric powder, 1/4 teaspoon
6. Chili powder, 1 teaspoon
7. Asafoetida, 1/2 teaspoon
8. Sunflower oil, 4 spoons
9. Salt, 1 teaspoon
10. Jaggery, 6-8 teaspoons

1. Heat oil in a pan. Add fenugreek seeds. Once they start splattering, add mustard seeds and cumin seeds. Add asafoetida.
2. Add the raw mango pieces. Mix well in the oil.
3. Add turmeric and chili powder. Let the mango cook a bit. Keep stirring so that mango pieces don't stick to the pan.
4. Add salt and mix again. Place the jaggery in this pan. You can either grate the jaggery or put the whole piece of jaggery in the pan.
5. Add a cup of water to this pan. Keep on stirring and cook this till its thick.

Eggless Caesar Dressing

1. Olive oil, 4 tablespoons

2. Vegetable oil, 4 tablespoons

3. Freshly grated Parmesan cheese, 4 tablespoons

4. Fresh lemon juice, 3 tablespoons
White vinegar
, 3 tablespoons
6. Light or regular mayonnaise, 1 tablespoon
7. Finely minced garlic
, half teaspoon
8. Freshly ground pepper
, halt tlaspoon
9. Worcestershire sauce, half teaspoon
10. Salt

1. Mix properly. Serve with parmesan cheese.

Thai Peanut Dressing

1. Natural peanut butter, crunchy or smooth, 2 tablespoons
2. Soy sauce, 2 tablespoons

3. Vegetable oil, 6 tablespoons

4. Rice vinegar (or white vinegar)
, 6 tablespoons

5. Hot pepper sesame oil, 4 teaspoons

6. Honey

7. Salt

8. Pinch of fresh ground black pepper

1. Toss all the ingredients properly.

Mint and Coriander

1. Coriander, 3 teaspoons
2. Mint, 3 teaspoons

3. Garlic cloves, 5, crushed

4. White vinegar, 4 tablespoons

5. Sunflower oil, 1 tablespoon
6. Water, 
5 tablespoons
7. Honey, 
1 teaspoon
8. Salt

9. Black Pepper

1. In a bowl, mix mint, coriander and garlic. Add white vinegar. Stir properly.
2. Add rest of the ingredients.

Red Chili Dressing

Red chilli powder, one pinch
2. Ginger
Garlic cloves
4. Lemon 
5. White vinegar, 
1/2 tablespoon
6. Sunflower oil,
 5 tablespoon
7. Water

8. Salt
9 Honey, 
1 teaspoon
10. Sesame seeds, 
1 teaspoon

1. Mix all the aforementioned ingredients properly.

Salad Cream

1. Fresh cream, 200g
Olive oil, 4 tablespoons
3. Mustard, 
1 teaspoon
4. Honey, 
3 teaspoons
6. Lemon juice, 
3 teaspoons
7 Black pepper

1. Mix all the ingredients.

Sweet Lemon Dressing

1. Lemon juice, 4 tablespoons
2. Sugar powder, 
2 tablespoons
Black pepper

4. Salt

5. Basil and 
Mint leaves, finely chopped

1. Mix all the ingredients properly with a fork.

Green Tea Energy Drink

1. Green tea bags, 2
2. Sugar, 2 tea spoon
3. Orange juice, 2 table spoon
4. Lemon juice

1. Boil water
2. Turn the gas off. Add green tea bags to this water. Cover for 3-4 minutes.
3. Take the tea bags out of the water.
4. Take a glass. Add 1-2 ice-cubes, sugar, green tea concoction, orange juice (any juice) and lemon juice. Stir well.

Herbal Lemonade

1. Gawati Chaha leaves, 4-5
2. Tulas paane, 10-12
3. Welachi leaves, 2-3
4. Mint leaves, 4-5
5. Betel leaves, 4-5
6. Cinnamon stick
7. Ginger
8. Cloves, 2-3
9. Honey
10. Water
11. Lemonade
12. Lemon juice
13. Black Salt

1. In a pan, take 2.5 cups of water. Add gawati shah leaves, tulsi leaves, welch leaves, mint leaves, viDyachi leaves, cloves, cinnamon stick and finely chopped ginger.
2. Boil this mixture for 2 minutes. Turn the gas off.
3. Drain this through a colander in a bowl. Take the cloves and cinnamon stick out of the colander. Grind the green leaves in a fine paste. Drain this again. Add water if required.
4. In a glass, add honey, black salt, lemon juice, 3-4 table spoons of the green juice and fill rest of the glass with the lemonade.

Monday, May 16, 2011

Drumstick Curry

1. Drumsticks, boiled
2. Mustard seeds
3. Cumin seeds
4. Asafoetida
5. Turmeric
6. Chili powder
7. Coconut milk
8. Jaggery
9. Tamarind pulp
10. Sesame seeds, dry roast in a pan and grind
11. Peanut powder
12. Goda masala
13. Salt
14. Curry leaves
15. Coriander
16. Oil and water

1. Heat oil. Fry mustard seeds, cumins seeds. Add asafoetida, turmeric and chili powder. Stir for a minute.
2. Add coconut milk, jaggery and tamarind pulp, Mix well.
3. To this, add roasted and ground sesame seeds and peanut powder. Mix all the ingredients properly.
4. Add Goda masala, salt and water. Bring to a boil.
5. Add boiled drumsticks and bring to another quick boil.
6. Garnish with curry leaves and coriander leaves. Serve.

Sunday, May 15, 2011

Date Pickle

1. Dates, 10-12
2. Fenugreek seeds
3. Mustard seeds
4. Cumin seeds
5. Chili powder
6. Turmeric
7. Salt
8. Lime juice
9. Oil
10. Coriander powder
11. Asafoetida

1. Heat oil. Fry fenugreek seeds, mustard seeds, cumin seeds. Add asafoetida. Turn the gas off.
2. Add chili powder, turmeric and lots of coriander powder.
3. Slice dates vertically. Pour this oil with spices on the dates when its not that hot.
4. Add some salt to taste and lime juice.

Saturday, May 14, 2011


1. Wheat flour, 4 tablespoon
2. Chickpea flour, 4 tablespoon
3. Rice flour, 1 tablespoon
4. Ginger-garlic paste
5. Green chili paste
6. Poppy seeds (khas-khas)
7. Sesame seeds
8. Coriander-Cumin powder
9. Turmeric
10. Chili powder
11. Asafoetida
12. Lime juice
13. Salt and sugar, to taste
14. Chopped coriander

1. Heat a pan and dry roast all the flours separately.
2. Heat oil in a pan and fry ginger-garlic paste. Add green chili paste, poppy seeds, sesame seeds, coriander powder, cumin powder, turmeric, chili powder, asafoetida, lime juice, salt, sugar and coriander. Mix properly.
3. Add the flours to this pan. Mix very well. Add little water and cook it in that. Let it cool down and make a dough.
4. Roll small tikkis from this dough and shallow fry these. Serve with coconut chutney.

Bombil Kalvan (Fish curry)

1. Fish fillets
2. Onions, sliced vertically
3. Ginger-garlic paste
4. Garam masala
5. Special Koli Masala
6. Tamarind pulp
7. Turmeric
8. Salt, to taste

1. Heat oil in a pan. Add the long slices of onions. Fry till they are pink.
2. Add ginger and garlic paste, stir well and fry till brown.
3. To this, add turmeric, garam masala, special koli masala, tamarind pulp and mix well.
4. Add water and bring to a quick boil.
5. Add fish fillets, salt and coriander. Cook this for around 5 minutes.
6. Garnish bombil kalvan with more coriander and serve.

Grape Coolers

1. Red Crimson grapes
2. Black grapes
3. Green grapes
4. Black salt
5. Agave syrup. If you don't have agave syrup, use ground brown sugar.
6. Cumin powder
7. Mint leaves

1. In a juicer, put together all the grapes and agave syrup.
2. Pour it in a big bowl.
3. Mix cumin powder and black salt to this. Stir well.
4. Healthy grape juice is ready!

Vegetarian Kebabs

1. Mashed potato, 1
2. SuraN, boiled and mashed
3. Carrot, grated
4. Cabbage, grated
5. Tofu, grated
6. Ginger-garlic paste
7. Green chili
8. Cumin seed powder
9. Aamchur powder
10. Rajwadi garam masala (optional)
11. Lemon juice
12. Coriander
13. Salt, to taste
14. Breadcrumbs

1. Mix all the vegetables together including the spices.
2. Roll them in kebab shape and then into the breadcrumbs.
3. Shallow fry and serve with chutney.

Konkani Prawns

1. Prawns, 10-12
2. Green chili
3. Ginger and garlic paste
4. Chili powder
5. Turmeric
6. Salt, to taste
7. Kokam / Aamsul, 2-3
8. Onion, diced
9. Oil

1. Fry the diced onion in oil. Add chopped green chili, garlic, ginger, chili powder, turmeric and salt. Fry this.
2. Add prawns and cook till they are half-cooked.
3. Add kokam and coriander. Cover for a minute and cook the prawns.

Stuffed Crabs

1. Crab
2. Coconut (Khawlela NaraL)
3. Ginger
4. Garlic
5. Green Chili
6. Coriander
7. Garam Masala
8. Turmeric
9. Salt, to taste
10. Oil

1. In a grinder, take green chili, coriander, coconut, ginger, garlic, garam masala, salt and turmeric. Grind to make a fine paste.
2. Fry this paste in oil till its properly cooked.
3. Clean the crab and open it. Stuff it with the fried masala paste and close the crab.
4. In a pan, take water and boil it. Place the crab in this water. Add remaining masala, some oil and cover this to cook for around 10 minutes. Let the water reduce and serve the stuffed crab.

Monday, May 9, 2011

Cheese Twist

1. Maida 1 cup
2. Salt, to taste
3. Chili powder, 1 spoon
4. Butter, 1/4 cup
5. Cheese, 1/2 cup
6. Black pepper powder

1. Add Maida to bowl. Add butter from the fridge and mix it with the maida. It should feel like breadcrumbs.
2. Add chili powder, salt and pepper and mix well.
3. Add grated cheese. Add cold water to make dough.
4. Using a rolling pin, make a roti. Cut into vertical pieces.
5. Pick each piece individually, twist it and place it on the tray.
6. Place the tray in a pre-heated oven for 12-15 minutes.

Sunday, May 8, 2011

Nasi Lemak

1. Ghee
2. Basmati rice
3. Coconut milk
4. Oil
5. Mustard seeds
6. Cumin seeds
7. Red chili, soaked in water
8. Spinach
9. Salt
10. Coriander powder
11. Dessicated coconut (Ole Khobare if available)

1. Heat ghee in a pan. Add coconut milk and rice and cook the rice.
2. In a pan, heat oil. Add mustard seeds, cumin seeds, red chili, spinach and salt. Cook till the spinach wilts. Add this to rice.
3. Make a paste of coriander powder, cumin powder, soaked chili and dessicated coconut. Add to the rice and mix well.

Turnip Soup

1. Turnip, chopped and boiled
2. Broccoli, boiled
3. Corn kernels
4. Garlic, finely chopped
5. Milk and flour paste
6. Salt, pepper and butter

1. Prepare white sauce. Heat butter. Roast garlic and add the milk+flour paste.
2. Grind boiled turnip, broccoli and corn. Add water for consistency.
3. Add this green sauce to the white sauce. Bring to a boil
4. Season with salt and pepper and serve.

NOTE: Turnip is good for blood pressure and diabetes patients.


1. Cooked noodles (when cooking, add oil and salt to water)
2. Onion, long slices
3. Tomato, diced
4. Coriander powder
5. Cumin seeds, fried and grounded
6. Garlic, finely chopped
7. Green chili
8. Coconut milk
9. Corn flour
10. Red chili sauce
11. Carrots, julienned and boiled
12. Spring onion, chopped
13. Peas, boiled
14. Cabbage, cut and boiled

1. Heat oil. Fry onions till they are pinkish. Add coriander powder, cumin powder, garlic, green chili and salt.
2. Add diced tomato and fry till oil separates.
3. Make a paste of coconut milk and corn flour, add it to the pan.
4. Let it boil. Add salt. Add carrots, spring onion, peas and cabbage.
5. Mix well and add red chili sauce. Add cooked noodles and lemon juice.

Mushroom stuffed prawns

1. Prawns, deveined
2. Mushrooms
3. Tomato puree
4. Cumin seeds
5. Salt
6. Lemon juice
7. Chopped ginger and garlic
8. Butter
9. Agri masala
10. Garam masala
11. Chili powder

1. Marinate prawns in lemon juice and salt for 10 minutes.
2. Heat oil in a pan. Add ginger and garlic. Fry it and then add tomato paste. Add salt to taste. Tomato sauce is ready. Keep it aside.
3. In a pan, heat oil or butter. Add mushroom and salt. Toss gently till brown. Set aside.
4. Toss prawns with cumin seeds. Add agri masala, garam masala, chili powder. Cook prawns and slice them vertically.
5. To serve, place the mushrooms in the plate. Stuff them with the tomato sauce. Place prawns on top.

Agri Chicken Curry

1. Chicken, boned
2. Onion, diced
3. Agri masala, 3 spoon
4. Garam masala
5. Cloves
6. Turmeric
7. Ginger-garlic paste, 1 spoon
8. Coriander
9. Dessicated coconut, dried and roasted

1. Heat oil in a pan. Add garam masala, cloves, onion, turmeric and chicken pieces.
2. Cover and steam.
3. Add ginger-garlic paste, agri masala, salt and water.
4. Cover and cook the spices.
5. Add garam masala, coriander and coconut.
6. Burn coal on gas and heat a small bowl on gas simultaneously. Place this bowl in the curry. And put the hot coal piece on top in the bowl. Add 1 spoon oil and cover immediately. Cook for 5 minutes and serve.

Oil-free Chicken

1. Chicken breast fillet, cut into small square pieces.
2. Yoghurt
3. Salt
4. Turmeric
5. Onion, long slices
6. Tomato, diced
7. Mixed herbs
8. Black pepper
9. Chili flakes
10. Garlic, chopped
11. Coriander, to garnish

1. Mix Yoghurt, salt and turmeric. Marinate chicken in this. Keep in the fridge overnight.
2. Place the marinated chicken pieces in a tray. Put onion, mixed herbs, garlic, chili flakes, pepper, and tomato.
3. Grill for 10 minutes.
4. Garnish with coriander and serve.

Fish fry

1. Boneless fish pieces
2. Chickpea flour
3. Chili paste
4. Asafoetida
5. Carom seeds (owa)
6. Fennel Seeds, fry and grind
7. Ginger-garlic paste
8. Lemon juice

1. Mix fish pieces in lemon juice, salt and asafoetida. Marinate in fridge.
2. Make batter by mixing chickpea flour, fennel seed powder, carom seeds, salt, chili paste, ginger-garlic paste and water.
3. Mix fish pieces in this batter and deep fry.

Kolim Curry

1. Kolim
2. Onion, diced
3. Ginger-garlic paste
4. Drumstick, 1 inch pieces
5. Turmeric
6. Salt, to taste
7. Tomato, diced
8. Agri Masala
9. Tamarind pulp
10. Spring onion, diced
11. Coriander, to garnish

1. Heat oil. Add onion, ginger-garlic paste, drumstick pieces, turmeric, salt, tomato and agri masala. Fry till oil separates.
2. Add Kolim. Mix well. Add tamarind pulp, chopped spring onion and coriander.

Sliced Eggplant

1. Eggplant, 1, sliced in thick pieces
2. Rice flour
3. Turmeric
4. Chili powder
5. Goda Masala
6. Asafoetida
7. Oil for deep frying

1. Apply salt to the eggplant slices. Keep for 15-20 minutes. Press each slice individually between your palms to extract the water from eggplants.
2. Mix rice flour, salt, turmeric, chili powder, goda masala and asafoetida properly.
3. Place the eggplant slices in the flour, cover on both sides and deep fry.

Vegetable Soup

1. Oil
2. Coriander powder
3. Aamchur powder
4. Garam masala
5. Black masala
6. Asafoetida
7. Chilli powder
8. Turmeric
9. Curry Leaves
10. Milk
11. Cashew nut powder
12. Chickpea flour
13. Coriander for garnishing
14. Salt to taste
15. Cauliflower, chopped in pieces
16. Carrots, diced
17. Capsicum

1. Heat oil and fry cumin seeds, asafoetida, turmeric, cut vegetables.
2. Mix coriander powder, Aamchur powder, Garam masala, Black masala, chilli powder and salt in water and make a thick paste.
3. Add this paste to the pan of vegetables and fry properly.
4. Mix cashew nut powder and chickpea flour.
5. Add this mix and milk to the pan.
6. Add water and coriander.
7. In a separate pan, heat oil. Add cumin seeds, asafoetida and curry leaves. Pour this on top of the soup.
8. Cover the soup pan for 10 minutes and let it boil.

Date Balls

1. Dates
2. Dessicated coconut
3. Cashew nuts, almonds: Cut in small pieces
4. Ghee

1. Grind dates and dessicated coconut.
2. Heat ghee in a pan and fry the mixture.
3. When the mixed properly, turn the heat off and let the mixture cool.
4. Once its normal temperature, add nuts.
5. Make small balls. Roll over in dessicated coconut.