Archive | February 2015

Chun Kaap/Narlachi Wadi (Coconut Barfi)


I have memories of having these kaap as a kid, my mom and grand mom used to make it , my masi makes varieties of vadis using potato, beetrot, carrots, and various essence. This was my first attempt making these, and they turned out great. This is a basic recipe simple and yummy flavoured only with nutmeg.

Ingredients :

3 cups  Scrapped  coconuts.

2 cups Sugar

1cup full cream Milk

1 tsp Nutmeg powder.

1 tbsp Ghee.

2 drops Food colour (Optional)


Break the coconut from centre and scrape out white portion from it.


Heat a non stick pan
Add the freshly grated coconut and sugar,give it a good mix.
Pour in the full fat milk.
Mix well and let the mixture cook on medium heat for about 30 minutes.
The mixture will thicken slowly.
Once the mixture comes together well, and when the coconut becomes soft,add nutmeg powder and colour.Mix well.
Remove the mixture from heat.Grease a pan with ghee, Remove the mixture in the greased plate.
Spread evenly.
Allow the mixture to cool down. Then gently cut out squares or diamond shape pieces.
Remove in a serving dish.Serve.
Happy Cooking !!!

Chilli Paneer


Few days back I got a chance to connect with my old time school buddy, Ricky Jariwala who is settled far off in UK now. We got in touch after almost 26 years.One fine day, I came to know he is visiting India and will surely come home, being a foodie my first question to all my visitors is “What will you eat, what’s your favourite dish ?”….and the answer came Chilli Paneer! Paneer is not my forte…I am not a dairy product person, so I stay away from Paneer, milk, curd…..etc.

For once thought will order from a Chinese joint, but then I had been boasting so much about my cooking talent to my friend..It would have been unfair.So after lots of thinking and research on Paneer. …I ended up making Chilli Paneer.

Happiest person to have it was ofcourse Shonty, who is a die hard Paneer fan & a special thanks to Sanjana for all the help and tasting….So here goes the recipe….adapted from Tarla Dalal’s recipe, with little changes here and there.

Actually this is a traditional Chilli chicken dish,modified for vegetarians. Can be served as starters or as an accompaniment with rice or noodles.


1 cup Paneer cut into 12 mm strips.

Oil for deep frying.

Mix into thick batter:

1/4 cup Corn flour.

1/4 cup Maida.

pinch of Baking powder.

Salt to taste.

Other Ingredients:

1 tsp Ginger grated.

1 tsp Garlic grated.

3 Green Chilles split opened.

1/4 cup Capsicum chopped into big pieces.

1/4 cup Onion chopped into big pieces.


1 tsp Soya sauce.

1 tsp Sugar.

1 tbsp Cornflour mixed with 3 tbsp water.

1 tsp Oil.

Salt to taste.


Combine all the ingredients for the batter in a bowl to make a smooth paste by adding 1/4 cup water.keep it aside.

Wash Paneer pieces in a bowl of water,


now drain and add to prepared batter.

Heat oil in a non stick pan, coat the Paneer pieces well in the batter and deep fry in hot oil till golden brown.


Drain on absorbant paper and Keep aside.


In a heavy bottom pan , heat oil, add ginger and garlic, saute for a minute, add green chillies, onions and Capsicum and saute for another minute on high flame.


Add soya sauce , sugar, salt and 1/2 cup water, let it come to boil, now add Cornflour mixed in water, mix well, gravy will now start to thicken up.


Add fried Paneer pieces, toss in with light hand.


Remove in a serving bowl, garnish with green chillies and serve immediately.

Tip:Chicken can be used in above dish instead of Paneer to make chilli chicken.

Happy Cooking !!!




kurmura (Puffed Rice) Ladoo (Sweet Balls)


This dish has many of my childhood memories attached to it.My mom used to always make different type of chikkis, peanuts and sesame, but this Ladoo made of kurmura was my all time favourite.Since long was planning to try my hand on it,finally tried it today and result was same as my mom’s Ladoo.


1 & 1/2 cup Jagged grated.

1 cup Kurmura (puffed rice)

2 tbsp roasted Seasme seeds.

1/4 cup roasted Peanuts/Daliya.

2 tbsp Ghee.

1/2 tsp Cardamom powder.


Mix together kurmura, sesame seeds & peanuts/Daliya, keep aside.


Heat a non stick pan, aggressive 1 tbsp Ghee and grated jagged, cook till syrup attains a hard ball consistency.

Add kurmura mixture and cardamom powder.

Mix well.


Remove in a greased plate, divide into equal portions,apply Ghee to your palms, take each portion and Shape to form a Ladoo. Finish remaining portions in the same way.Make sure you make Ladoo while mixture is hot, it will become hard once cooled.Apply ample amount of Ghee to palms to avoid burning or sticking of mixture to palm.

Store in air tight container.

Tip:Same mixture can be spread in greased plate and cut into pieces to form chikki.

Happy Cooking!!!





Thandai is a very popular drink , which is actually dry fruit and saffron flavoured milk, that is traditionally prepared as an offering to Lord Shiva during the festival of MahaShiva tri. Thandai is often mixed with ‘bhang’ to make an intoxicating drink.


Milk 4 1/2 cups.

Sugar 1/4 cup .

Black pepper powder a pinch 

Saffron a few strands.

Make into powder 

Almonds 1/4 cup

Poppy Seeds 2 tbsp

Fennel seeds 2 tbsp (saunf)

Cardamom powder 1/2 tsp.

Cumin seeds 1/2 tsp.


Boil the milk in a deep pan, allow it to cool completely.

Combine the powder and milk in a deep bowl, mix well using a whisk and refrigerate for 2 hours.

Strain the mixture through a sieve, add the sugar, pepper powder and saffron and mix well.

Pour equal quantities of the thandai into 4 individual glasses add serve chilled.

Happy Cooking!!!


Shenganchi Amti (Drumstick in coconut Gravy)



This is a typical malwani fish gravy recipe, here fish is substituted with drumsticks. This is made especially in month of Shravan, when non veg is not cooked in most of the houses,people satisfy their urge of eating fish by making this dish.

I have got a gift from my mom, fresh drumsticks from her garden .


So today I tried my hand on  this dish and result was awesome.


4 Drumstick deskinned and cut into pieces

1small Onion finely chopped.

1 cup Coconut Milk.

Salt to taste.

For the masala

1 medium sized Onion.

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 tsp Tamarind pulp


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

Wash clean and deskin drumsticks.Cut them into finger size pieces.


Apply masala paste to drumstick pieces and keep aside.


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

Add marinated drumsticks.


Cook stiring well till masala starts leaving oil.

Add 1/4 cup water and salt.


Cover and cook till drumsticks 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 maggi coconut milk powder.Fried potatoes can also be added to this dish.

Happy Cooking !!!