Vegetable Moilee


This is a famous south Indian dish,tastes yum with rice or appam.

I saw the recipe on Master Chef-Kitchen ke super stars and tried it out.

This is one of easy and yummy dish.


1-½ cup mixed vegetables cubed  (carrot,potatoes,brinjal,pumkin,drumstics,french beans).

2 cups thick Coconut milk.

10 Cashewnuts.

1 Onion finely chopped.

2 tsp Ginger chopped.

3 Green chillies.

juice of 1/2 Lemon.

1 tbsp Oil.

1 tsp Mustard seeds.

10 Curry leaves.

1/4 tsp Asafoetida.

1/4 tsp Haldi.

Salt to taste.


wash and dry all the mixed vegetables.



Keep aside.

Heat 1/2 tbsp oil in a pan.

Add cashew nuts,ginger and chopped onions.


Stir fry till onion start turning brown.

Add turmeric and green chillies.



Add coconut milk & salt.Mix well.



Cook till a light boil comes to the milk,add lemon juice,mix well.

Remove from gas and keep aside to cool.

Once cool pass it through a mixie and strain.

In another pan heat 1/2 tbsp Oil.

Add mustard seeds,asafoetida and curry leaves.

Add vegetables,salt and little water.

Cover and cook till vegetables are cooked.


Now add the strained coconut gravy,mix well.

Check for salt.

Serve hot with appams or steam rice.

Tip:For enhanced south indian flavour use coconut oil.

Happy Cooking !!!




Roasted Carrots Soup.


I am a big fan of soups,I can make soup out of anything and survive on it.Today made seasons first Gajar Halwa,so remaining parts of carrots were used to make this amazing soup.

Same recipe can be made without roasting the carrots..taste equally good.


1 cup cleaned,peeled & roughly chopped Carrots.

1 Potato cleaned,peeled & roughly chopped potatoes.

1 Onion peeled and roughly chopped.

6 cloves Garlic chopped.

1 tbsp Olive oil/ghee/Butter.

1/2 tspn Pepper Powder(Black/ White).

1/2 tspn Red Chilli Powder.

Salt to taste.


Spread carrots,onion,potatoes and garlic on a baking tray,brush with butter or olive oil,bake on 180° for 10 minutes.Remove and let it cool.

Once cool,pass through mixie to form a puree.

Remove in a thick bottom pan and place on gas,add salt,pepper and chilli powder,adjust the consistency as per your taste.

Mix well,let it boil for 2 minutes.

Remove in a soup bowl, sprinkle some pepper powder and grated cheese,garnish with basil.

Serve hot.

Happy Cooking !!!


Alshi & Til Mukhwas (Flaxseeds & Sesame Mukhwas)


A wonderful post dinner refresher!


1/4 cup Alshi (Flaxseeds).

1/4 cup White Ti (Seasame seeds)

1/4 cup Black Til (Black sesame seeds)

1/4 cup Badishep( Fennel)

1 tbsp Lemon juice

1/2 tsp Salt.

1/2 tsp powdered Sugar.


Combine all the ingredients in a bowl,except the sugar ,mix well and keep aside foe 1 hour.

Dry roast this mixture on tava for 2 minutes.

Cool slightly.

Add the sugar and mix well.

Cool completely and store in an airtight jar.

Happy Cooking !!!



Muddushyachi Chatni (Lady fish in dry gravy)


Muddushe (lady fish) is a small type of fish ,mostly found in khadi(back waters).


It is one of the tastiest variety of fish.


8 Muddushya (Lady fish)

1 small Onion chopped.

1/4 cup grated Coconut.

6 Peppercorns.

4 Kokum

2 tbsp Oil.

Salt to taste.

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.


To clean the fish:

Scrape the outer side of the fish. Cut off the head and tail. Take out the entrails from the cavity. Cut the gills. Wash under tap water.

Give 2 slits on each fish.


Add salt and turmeric to washed and cleaned fish.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 fish and keep aside.


Add coconut paste & kokum.Keep aside.


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

Add marinated fish stir with light hand.add /4 cup water.

Cover and cook for 5 minutes or till fish is cooked.

This is a very delicate fish,hence it gets cooked fast.

Taste and add salt if required.(As salt is applied to fish)

Remove in a serving dish.

Serve hot with steam rice or bhakri of your choice.

Happy Cooking !!!




Chocolate Pancake


I gifted myself with a book…aah! Chocolate by Chef Sanjeev Kapoor.

This is the first receipe that I tried from it…

Now Shounak wants this everyday for breakfast…


1/4 cup Cocoa powder.

1/2 cup Chocolate chips.

3/4 cup Maida ( Refined flour).

11,2 tsp Baking powder.

1/4 tsp Salt.

1 Egg.

2 tbsp Caster sugar( powdered sugar)

1 cup Milk

2 tbsp melted Butter

Butter for greasing.

Chocolate sauce to serve.


Sift the flour,baking powder ,salt & cocoa powder together,keep aside.

In a big bowl break egg,add sugar,milk and melted butter,whisk well.

Add the flour mixture into the egg mixture and mix well till batter becomes smooth.

Mix in chocolate chips.


Heat a nonstick pan and grease it with a little butter,pour a ladleful of the batter and spread it thinly .


Cook,turning sides till golden brown on both sides.

Remove in a plate,spread some butter and drizzle with chocolate sauce.

Repeat the same to make remaining pancakes.

Serve immediately.

Tip:Same recipe can be used for dessert ,top it up with vanilla ice cream or whipped cream.

Happy Cooking !!!


Chick pea & Peanut Salad



Today I had planned to make Aloo (Colacassio),so had soaked some peanuts and chickpeas,but couldn’t buy aloo leaves on my from work as it was raining very heavily.

Now I was left with soaked chickpeas and peanuts,so tried something out of it which tasted yummy….


1/2 cup Chickpeas.

1/2 cup Peanuts.

1/4 cup Chopped Onion.

1/4 cup Chopped Tomato.

1/4 cup Chopped Green Capsicum.

Rock salt to taste

Pepper powder to taste.

5 flakes Garlic chopped.

2 tsp Olive oil.

1/2 tsp Lime jiuce.


Clean and soak Chick pea and Peanuts for 8 hours.

Pressure cook in cooker till 5 whistles.

After the pressure of the cooker is released,drain and let cool.

In a big bowl mix all the above ingredients,stir well.

Serve immediately or chill and serve.

Tip:You can also add chopped cucumber,lettuce,mint leaves,boiled corns or crumbled panner to this. to this

Happy Cooking !!!



Sukhe Shimple/Tisre


Shimple /Tisre is a form of shell fish.

Never add salt to any shell fish dish, eg:crabs,prawms,clams before tasting,as it has salt content in it.

Cook the dish completely taste it and then add salt if required.

Cleaning of Tisre/Shimple:

manila-clams-380x248Clean tisre/shimple by washing in running water,make sure all dirt/mud is washed out.

Tisre/Shimple consists of two (usually equal) halves, which are connected by a hinge joint and a ligament

Cut open tisre/shimple in two pieces from the broader side,

There will be at thin white linning(ligament) connecting both the shells,remove and discard it.

Some whitish liquid will ooze out from the shells it is know at KAT ,collect it in a bowl for further use.

Once seperated in two shells,scoop out and collect the flesh from both shells in one shell,discard anther shell,this is known as ek shippi(one shell).

Dont wash tisre/shimple once open.

Now ur shell are ready to be cooked.


2 cups cleaned Shimple/Tisre(clams).with extracted kat(liquid from shimple/tisre)

2 big Onions finely chopped.

1/4 cup Vatan.

1 tbsp Malvani masala.

1/4 tsp Hadi powder.

1 tbsp Oil.

5 Kokum.

Salt to taste.


In a plate take cleaned shimple/tisre,add haldi,malwani masala,kat & 1/2 onion chopped.

Keep aside.

20130518_120553In a thick bottom pan heat oil,add remaining chopped onion stir fry till onion turns pinkish in colour.

Add shimple/ tisre with masala,mix well cover and let cook for 15 minutes.

Add vatan and kokun,mix well,taste and add salt if required.

Serve hot with rice or bhakri.

Tip:To get flavour of Goa,use coconut oil instead of refined oil.

Happy Cooking !!!