Mooga Gathi.(Sprouted whole Green Gram in Coconut Gravy)

Mooga Gathi( Sprouted green gram in coconut curry) It is a delicious curry that is made without onion and garlic for “Shivrak” days in Goan cuisine.

“Shivrak” are those days when the traditional  Goans do not eat non veg ,onion or garlic.Hence this dish is commonly served in temples and weddings.

The Goans love their non-vegetarian food, the average Goan cannot live without his “nuste” fish.But still,on days when the Goan people are strict vegetarian,dishes like Chana Cho Ras or moonga Gathi, batat kapa or Neer Phanas Fodi are made.

For this recipe sprouted moong are soaked again in Luke warm water for 2 hours,the sprouts skin peels off and then the moong is used to make Mooga Gathi.

Here goes the recipe…


1 cup Moong,sprouted and deskinned.

1/2 cup Coconut Milk.

1 tbsp Oil.

Salt to taste.

For the masala

1/2 cup grated Coconut.

2 tspn Dhana(corriander seeds)

2 tspn Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

1/2 tsp Tamarind Pulp.


Grind all the masala ingredients to a fine paste.keep aside.

Heat oil in a kadhai.Add moong and masala paste,add 1/4 cup water and salt.

Cover and cook till moong are cooked.

Now add coconut milk.Mix well.Cook for another minute.

Remove in a serving bowl and serve  hot with steam rice.

Tip-Don’t boil the gravy after adding coconut milk.You can use fresh coconut milk or readymade coconut milk.This curry can be tempered with mustard seeds and curry leaves to enhance the flavour.

Happy Cooking!!!


English Coconut Madeleine.

These adorable little cakes are a great addition to any afternoon tea.Fluffy mixed fruit flavored sponge coated in jam and dedicated coconut..English Madeleine are different from their counterpart French madeleines.While the French make their sponge cake in a shell like shape,the English smoother it in jam and roll in desicated coconut and is in cone like shape.

Although the original recipe calls for baking the batter in Dariole Moulds I have used muffin liners.

This is my moms recipe and has many memories attached to it as she used to bake it for me in my childhood…

Here goes the recipe…



100 gms Butter


100 gms Sugar.


100 gms Flour.


2 Eggs.


1 tsp Mixed Fruit Essence.


1 tsp Baking Powder.


3-4 tbsp Mixed Fruit Jam.


50 gms Desiccated Coconut


3 glacé cherries, halved ( I have used tutti frutty)


Preheat oven to 180 C .


Grease 6 dariole moulds (or a muffin tin)


Cream butter and sugar and beat till pale and fluffy.


Add the eggs one at a time, beating well after each addition.


Add mixed fruit essence.


Fold in half the flour, using a tablespoon. Fold in rest.


Scoop the batter into moulds or muffin pan, filling them three-quarters full.

Bake for 15-20 minutes until well risen and tester comes out clean.


Let cool on wire rack for 20 minutes.


When the cakes are almost cold, unmould them(If you have used dariole moulds trim the bases so that they stand firmly) .

Brush each cake with melted jam all across.

Then either with the cake speared on a skewer or fork, roll the cakes in coconut to coat.

Top each madeleine with half a glacé cherry.


Remove in a plate and serve.


Happy Cooking!!!






Paneer Tikka


With this easy recipe you can make restaurant style Paneer Tikka without tandoor or oven.

Cubes of paneer, onion,tomatoes and bell peppers are marinated with spices and curd and are roasted on pan.

Traditionally paneer tikka is grilled in a tandoor but you get the same amazing taste by roasting it  in the pan.


300 gms paneer, cut into big prices.

2 cups thick Curd.

1 tbsp Ginger-Garlic paste.

2 tbsp Mustard Oil.

1 tsp roasted Cummin powder.

1 tbsp kashmiri red chili powder

1/2 tspn Garam Masala powder.

Pinch of Tandoori Red Color.(Optional)

Juice of 1 Lemon

Salt to taste

1 large onion, cut into 1 inch cubes

1 large Capsicum and Tomato, cut into 1 inch cubes.

Oil for Grilling.


Cut Paneer into big cubes,keep aside.

Whisk the curd in a large bowl until smooth. 

Add all the ingredients for marinade to the curd- ginger garlic paste, mustard oil, cumin powder, kashmiri red chili powder, garam masala, tandoori color,lemon juice and salt.

Whisk to combine everything together.

Stir in the paneer cubes.

Add onion,tomatoes and bell peppers.

Mix until all the paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum for an hour.

After 1 hour take the marinated paneer and veggies out of the refrigerator. Take a skewer and arrange paneer, onion and peppers on a skewer, alternating with each other.

Make all skewers similarly. Keep aside.

Heat a grill pan,smear little oil,arrange the prepared skewers on the grill and cook till done.

Turn on other side,cook till done.

Remove from the pan,sprinkle some chaat masala and serve with mint chutney and onion rings.

Can also be baked in pre-heated oven at 200°C for 15 minutes.


Happy Cooking !!!


Scrambled Egg

Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while being gently heated, typically with salt and pepper.Mostly served in breakfast with crisp buttered  toast.If desired grated or slice cheese can also be added to this dish.


2 Eggs.

Salt to taste.

1/8 tsp Black Pepper Powder.

1 tspn Oil/Butter.


Beat eggs till light and fluffy,add salt and pepper,mix well.

Heat tava,add oil/butter.Add the beaten egg mixture and scramble using a fork.cook on slow heat till completely  cooked.

Remove in a serving plate and serve immediately with buttered toast.

Happy Cooking!




Dalgona Coffee

The Korean coffee drink taking the internet by storm, dalgona coffee is like a cappucino turned on its head, with the frothy coffee on top and the milk underneath.

It only requires three ingredients to make and you can have it hot or cold.


2 tbsp instant coffee or espresso powder

2 tbsp sugar

2 tbsp very hot water

400ml milk


Add the instant coffee, sugar and hot water to a medium mixing bowl. Using hand whipper/whipping machine to whip the coffee, whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed.

Pour ice cold milk in 2 glasses, Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon. Serve .
I have topped it up with some chocolate sauce.

Happy Cooking!


Ginger cookies(Egg less)


1 & ¾ Cups All purpose flour (Maida)

1 tbsp Dry ginger powder (sonth or saunth)

¼ tspn Freshly grated Nutmeg

½ tspn Baking soda

¼ tspn Salt

½ cup Oil

⅓ cup Caramel/Molasses.

¾ cup Sugar

3 tbsp Milk.

1 tbsp Sugar for sprinkling.


Preheat the oven to180 degrees C for at least 10 minutes.
Line a baking sheet with parchment paper or butter paper. Alternately lightly grease it with butter or oil.
In a big bowl,take all purpose flour, ginger powder, grated nutmeg, baking soda and salt.Mix well, so everything is incorporated well.
In another bowl take oil, caramel/ molasses, sugar and milk. Whisk it well.
Add dry flour mixture into wet mixture.
Stir with spatula, it should be firm dough.
Take one tablespoon of dough, make smooth ball and flatten it slightly.
Arrange them on cookie tray few inches apart, as they will spread while baking.
Sprinkle a pinch of sugar on top of each cookie.
Bake in preheated oven for 12-14 minutes.
Let the cookies cool down for 5 minutes into the pan.
Then transfer it to a cooling rack to cool down completely.
Once cooled store in airtight jar,serve as required.
Happy Cooking!!!


Bhendi Bhaji.(Malwani style)

Bhendi or okra can be made in many different ways,today I am sharing a very simple recipe made with minimum spices in malvani style.For us malvani’s coconut is a must in every dish also as bhendi has a slimy texture amchur or lime juice is used while cooking it,here we will use Kokum for the same.

Ingredients :

250 gms Bhendi/Okra cleaned,dried and chopped finely.

2 Green chilies chopped into 4 peices.

1 big Onion chopped.

2 tbsp Grated Coconut.

1 tbsp Oil.

1/2 tsp Mustard seeds.

1tsp Sesame seeds.

1/8 tsp Asafoetida.

1/8 Turmeric Powder.

4 Kokum.

Salt to taste.

Method : 

Wash and pat dry bhendi,cut stem and slice thinly.Keep aside.

In a pan heat oil,add mustard seeds,sesame seeds,asafoetida,chopped onions and green chillies.saute for a minute,add sliced bhendi, salt and turmeric powder,mix well.Add Kokum and saute well.Cover and cook for 4 to 5 minutes.Don’t at all add water as bhendi will become sticky.

Add grated coconut and mix well.

Remove in serving bowl and serve with chapati or bhakri.

Happy Cooking! ! ! 

Sameera .


Paneer Bhurji

Paneer bhurji Is a popular and delicious North Indian breakfast recipe made from crumbled paneer.
It is a quick recipe which does not take much time to prepare. 
It is usually served with phulka or Paratha.


250 gms Paneer.

1tsp Jeera.

1 Onion chopped

1 Tomato chopped.

1tsp Ginger Garlic paste.

2-3 Green chillies chopped finely.

1/4 Cup chopped corriander leaves.

1/2 tsp turmeric powder.

1 tsp chilli powder.

1/2 tsp Dhana jeera powder.

1 tbsp oil.

Salt to taste.


Crumble pander finely and keep aside.

Heat oil in a pan,add jeera,chopped onion and ginger garlic paste.saute till onions turn pinkish now add tomatoes again saute for 2 minutes.

Add turmeric powder,dhana jeera powder and chilli powder,mix well and saute for a minute.

Add crumbled paneer and salt.

Stir well to mix.

Add chopped corriander leaves.

Cover and cook for 3-4 minutes.

Serve hot with roti or phulka.

Happy Cooking !!!


Sabudana Thalipeeth.

Usually made during fasting and served with curds or chutney.

1cup Potato boiled and mashed.

1 tbspn Coarse paste of green chillies and cumin seeds.

1/2 cupRoasted peanut powder.

1 tsp Sugar

1/4 cup Coriander leaves finely chopped.

Salt to taste.

Oil/Ghee for shallow frying.


In Washed and soaked sabudana add green chiilies and cumin seeds paste,coriander leaves, salt, roasted peanut powder, boiled potatoes and sugar.

Mix well to make a soft dough. (add few splashes of water if required)

Take any plastic sheet, make a small ball from the dough, sprinkle few drops of water on plastic sheet, place the dough and just press it in round shape by hand.

Heat pan on a medium high, add some oil/ghee and place thalipeeth and roast till it gets nice golden color from both the sides.

Remove in a serving plate and serve hot with yogurt, chutney or sauce!

Happy Cooking!





Yellow Moong Dal Khichdi.


This is aclassic comfort food,easy to make as well as very healthy option for lunch or dinner. Best accompaniments to serve with this is Curd,pickle and papad.


1/2 cup yellow Moong Dal (skinless)

1/2 cup Rice.

2 tbsp Green Peas.

1/2 tbsp Oil.

1 tbsp Ghee.

1/4 tsp Haldi powder.

1/4 tsp Asafoetida.

1/2 tsp Jeera.

1 tsp Lemon juice.

Salt to taste.


Mix rice and dal together,wash and soak for 1/2 hours,drain and keep aside.

In a thick bottomed pressure pan,heat oil,add jeera and asafoetida,now add drained rice, moong dal and green peas,add salt and haldi powder,mix well.

Add 3 cups of boiling hotwater,mixwell.

Cover and cook on high for 2 whistles,slower the flame and cook further till 3 more whistles.

Once the steam is released,open the lid add ghee and lime juice.Mix well.

Serve hot with  Curd,pickle and papad.

Happy Cooking!!!