Archive | June 2012

Minestrone Soup


1 & 1/2 cup finely chopped Carrots.

2 tbsp finely chopped Cauli flower.

2 tbsp Green Peas.

1/4 cup finely chopped Potatoes.

3 tbsp finely chopped Cabbage.

2 tbsp Macroni.

1 tbsp Oil.

2 tbsp chopped Onion.

2 Tej Patta ( Bay leaves).

2 tbsp Corn flour dissolved in 1/2 cup water.

2 tbsp chopped Tomatoes.

4 tbsp Tomato puree/ketchup.

1 tsp Oregano.

Salt to taste.

Black pepper powder to taste.


Combine all vegetables except onion,tomatoes and peas in a food prossessor bowl and chop finely.

Heat oil in a deep bottom pan,add tej patta and onions.

Saute for two minutes.

Add chopped vegetables.Add 3 cups of water,boil for 5 minutes.

Add tomatoes,peas and macroni(I have used shell shaped macoroni).

Let it boil for 3 to 4 minutes more.

Add salt,pepper powder,oregano and tomato puree/ketchup.

Let it boil for some time.

Add cornflour dissolved in water.

Mix well.

Serve hot,with Garlic bread.

Happy Cooking !!!


Dry Fig (Anjeer) & Banana Smoothie

This is a nutritious and filling drink,this combines the goodness of banana with the crunch of figs…Shonty loves to have it ,when he returns from school…


1/4 Banana(sliced)

2 dried Figs(soaked in water for half an hour and chopped)

1 Cup Milk.

1 tsp Sugar.

2 tbsp Curds.

1/4 cup Crushed Ice.


Blend all the above ingredients in a mixie jar till smooth.

Pour in a tall glass and serve immediately.

Happy Cooking !!!


Egg Biryani

I had seen this receipe in one of the cooking shows,tried it with some variation and it turned out well…..


6 Hard boiled eggs.(Peeled and cut into halves)
1 Cup Basmati rice soaked and drained.
3 tbsp Ghee.
6 Cloces
6 Green cardamoms.
2 Small stick Cinnamon.
2 medium Onions.
1 large Potato(Cut into cubes and fried)
2 tbsp Cashewnuts fried.
2 tbsp Green peas
2 tbsp Corn(steamed)
1 large Tomato.
1 tbsp Ginger-Garlic Paste.
4 Green chillies.
1/4 tsp Chilli powder
1/4 tsp turmeric powder.
4 tbsp Yogurt.
1/2 cup Browned onion.
1/2 cup Fresh mint leaves.
Salt to taste.
2 cups Boiling water.
Heat 1½ tbsps ghee in a non-stick pan.
Add cloves, green cardamoms and cinnamon and sauté on medium heat.
Cut onions into cubes and add. Sauté on medium heat.
Heat 1½ tbsps ghee in a non stick kadai. Add turmeric powder, red chilli powder and hard boiled eggs.
Toss lightly, add salt. Cover and cook on low heat. When the eggs are lightly browned remove them into a bowl
Cut tomatoes into cubes. Add ginger-garlic paste to the onions and sauté for ½ minute. Add tomatoes and salt and let them cook.
 Add whole green chillies to the onion-tomato mixture and mix. Add rice,potatoes,peas,corns , cashewnuts  & yogurt, mix well.
Add ½ cup fried onions and mint leaves and mix. Add 2 cups water and mix gently and let it boil on high heat.
Add eggs.
Cover, reduce heat and cook till the rice is cooked. Serve hot garnished with  a mint sprig.
Tip:Same recipe can be used to make veg biryani by skipping eggs and adding some more vegies of your choice.
Happy Cooking !!!


Open Cheese Sandwich.

This was Shonty’s tiffin on his first day of school.


1 Garlic loaf.

1 Cucumber sliced.

1 Tomato sliced.

2 tbsp Butter.

2 tbsp Tomato ketchup.

2 Slices of Cheese.

1/2 tsp Oregano.

1/4 tsp Pepper powder.

Salt to taste.


Take one garlic loaf which is easily available in market.

Slit it lengthwise to make two long pieces,now cut it into four pieces.

Take two pieces and apply butter on it.Top it with tomato ketchup.

Arrange slices of cucumber and tomatoes on it.

Sprinkle salt and pepper.

Break cheese slice in pieces and place these pieces on top of the cucumber and tomato slices.

Sprinkle oregano.

Heat it in microwave for 30 seconds or till the chesse melts.

Decorate with a sprig of Corriander and serve

Happy Cooking !!!


Corn & Egg Delight

Yesterday my son was unwell and wanted something different for breakfast so I made this and he just loved it…..


2 Slices of bread(white/brown)

2 Eggs.

2 tbsp Corn(steamed)

2 tbsp Chopped corriander.

Salt to taste.

2 tbsp Butter.

1 tsp Black pepper powder.


Take two slices of bread,and cut out the center with a cookie cutter of your choice.

Heat a griddle on medium flame.

Apply butter on both the sides of bread and put on griddle along with the centre portion.

In center of the bread pour one egg,making sure to fit the yolk in the center portion.

Sprinkle salt,black pepper powder and chopped corriander on it.Put some corn  in the griddle and toss it in little butter.

If your kid loves half cooked egg,serve it half cooked or else turn on other side till egg is cooked from both the side and bread becomes crisp.

Remove it in a serving dish,place the cut portion back on the bread,top up with corns and serve hot with ketchup.

Kids will just love it.

Tip-Many other vegetables like chopped onion,tomatoes,mushrooms,capsicums,etc….can be added to this dish along with corn.White bread or brown bread can be used for making this dish. 

Happy Cooking !!!


Sol Kadhi


20180308_032438This is an all time favourite dish of all the malvanis.A meal especially non vegeterian one is incomplete without Sol Kadhi.This can be had as an appetiser in a glass or can be served with steam rice.

Rice,fish curry,fried fish and sol kadhi is a comfort food loved by all malvani.



2 cups grated Coconut.

6 cloves of Garlic.

2 chopped Green chillies.

Salt to taste.

1 tbsp Kokum aagul(juice) or 4 Kokum.

1 tbsp finely chopped corriander leaves.


In a mixie bowl grind together coconut,chillies and garlic, adding 1 cup water.

Pass it through a stainer pressing firmly to extract all the juice.

In this juice add salt,kokum aagul and chopped corriander leaves.

Serve either as an appetiser in glass or with hot steam rice.

Tip-If kokum aagul(juice) is not available,you can add kokum.(crush it with hand after adding to Kadhi)

Happy Cooking !!!


Malvani Prawns Curry


20180307_231459Malvan being a coastal area, coconut and fish along with rice forms our staple food,this fish curry made in coconut milk when combined with rice is a combination to die for.It goes well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like pomfret and surmai are cooked in same gravy.So here goes the recipe…


1 cup medium sized prawns

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1 tbsp Tamarind pulp

2tbsp + 5 tbsp Oil.

Salt to taste.

Chopped Coriander leaves for garnishing

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.


Wash,shell and devein prawns.(Refer glossary for details)

Add salt and turmeric to washed and cleaned prawns.Keep aside.

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.

Apply grounded masala paste to prawns and keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add marinated prawns stir well,add 1 cup water.

Cook for 5 to 7 minutes or till prawns are cooked.

Add tamarind paste and salt if required.(As salt is applied to prawns)

Add coconut paste, mix well and cook for a minute or two.

Add coconut milk.Mix well.

Remove in serving bowl and garnish with chopped coriander leaves.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

Happy Cooking !!!