Pink Guava Icecream.

Homemade guava ice cream turns out very creamy, flavourful and delicious.

Here I have used Pink Guava Pulp which is easily available in market,instead fresh pulp can also be used,if using fresh pulp make sure to strain it before using to remove the seeds.

Pink Guava ice cream available in Apsara ice creams is one of my favourite,so this was long awaited in my to do list…

Sprinkling salt and Chilli powder brings out all the magic…

This recipe belongs to my bestie Mrs Priti Tarale who makes awesome and very flavorful ice creams.

With ongoing summer,why not try this at home?

Here goes the recipe..


1 cup Whipping cream.

1 cup Milk.

1/4 cup Condensed Milk.

3 tbsp Powdered Sugar.

3 tbsp Milk Powder.

1/4 cup Pink Guava Pulp.


Here I have used non dairy whipping cream.

This cream can be stored in deep fridger for 6 months,scrape out as required.

Refrigerate a bowl and blades of electric beater/whisk for 10 minutes.

Once cold add cream to the bowl along with sugar, condensed milk and milj powder.

Using hand mixer,beat it till stiff peaks are formed.

When you turn the bowl upside down,if the cream doesn’t fall down that means it’s ready,dont beat further or else it will curdle.

Now add milk and red guava pulp,mix well.

Pour in an air tight container and keep in deep freezer for 5 to 6 hours or overnight.

Once set scoop out in a bowl, sprinkle some chilli powder and salt and serve immediately.

Happy Cooking!!!


Gavar Bhoplyachi Bhaji.

Gavar (Cluster beans) and lal bhopla (pumpkin) sabji is a simple and healthy accompaniment for rotis or rice. The sweetness of the Pumpkin balances the slight bitterness of the cluster beans.
This is a simple Maharashtrian preparation made with use of basic spices.


2 Cups Gavar strings removed and broken into pieces or chopped.

1 Cup Lal Bhopla ,diced.

1 small Onion finely chopped.

1 tsp Oil.

1/2 tsp Mustard Seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric Powder.

1 tsp Red Chilii Powder.

1 tbsp Grated Fresh Coconut.

Salt to Taste


Wash and pat dry gavar,remove strings and break/ chop into pieces.Wash and dice lal bhopla,keep aside.

Heat the oil in a pressure pan

Add mustar seeds and asafoetida ,add onion and saute till it turns translucent.

Add gavar,bhopla,chilli powder, turmeric,salt and grated coconut.Mix well add 2 tbsp of water,cover and cook for 1 whistle.

Once the pressure is released,open the lid,mix well.

Remove in a serving bowl and serve with phulka,bhakri or dal rice.

Happy Cooking!!!


Masala Puri.

Delicious crispy spicy masala puri which is not only easy to make but taste amazing too.

In Gujarat it is known as Gujrati masala puri and in Maharashtra it is known as Tikhat Puri.

This dish can be served in breakfast with chunda or sweet pickle or in lunch with curd or aloo sabji.

I have a fond childhood memory of my mom making these puris and carru it along with us on our long bus journey to native place.


1 cup Whole Wheat Flour.

1/4 cup Besan.

2 tbsp Rava.

1/2 Turmeric Powder.

1 tsp Red chilli Powder.

1 tsp Dhana Jeera Powder.

1/2 tsp Carom Seeds.

1/4 tsp Asafoetida.

1 tsp Kasoori Methi.

1/2 tsp Sugar.

2 tbsp hot Oil.

Salt to taste.

Water as required to make poori dough.

Oil for deep frying.


In a wide bowl, place whole wheat flour,besan,rava, carom seeds, turmeric powder, red chilli powder, dhana jeera powder, asafoetida, kasoori methi, sugar and salt.

Add hot oil and mix well into the flour mixture. Slowly add water to form a slightly firm dough.

Cover and allow to sit for 10 minutes.

Now divide the kneaded poori dough into approx 15 portions. Shape them into round balls.

Coat the working surface as well as the rolling pin with a little oil. Coat each ball with a little oil (do not dust with flour) and roll into a flat 4″ round shape with 1/4″ thickness.

Heat oil in a heavy bottomed vessel or kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.

Flip over the poori and allow to cook for a few seconds till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil.

Prepare pooris with the rest of the balls and serve warm with aloo bhaji, pickle or any curry of your choice.

Happy Cooking!!!


Marble Cake.

Today my blog is 9 years and 476 recipes old!What else should I share today other than cake,my blogging journey had started with a cake recipe,one of my favourite…Orange cake.

So today let’s bake a marble cake to mark this milestone…

A marble cake is a cake with a streaked appearance (like marble) achieved by very lightly blending light and dark batter.It is a mixture of vanilla and chocolate cake, mostly it is vanilla cake with streaks of chocolate.


100 gm Butter.

130 gm Sugar.

100 gm Flour(maida).

50 gm Cocoa Powder.

2 Eggs.

1tsp Baking Powder.

1tsp Vanilla Essence.


Grease baking tin with melted butter,here I have used bread loaf tin.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence,mix well.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly).

Add little milk if required.

Divide in 2 parts.Add coco powder in one part,mix well.

Add batter to tin,one on top of other,swirl a knife through the batter for marble effect.

Bake at 180degreeC for 30 to 35 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean).

Remove from tin and let it cool completely.

Cut into pieces and serve.Can be stored in airtight container up to 5 days.

Happy Cooking !!!


Toor Dal Khichdi.

This is a classic 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.

A pinch of Chilli Powder to sprinkle on top.

Salt to taste.


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

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 hot water,mix well.

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.Sprinkle a pinch of Chilli Powder on top.Mix well.

Serve hot with  Curd,pickle and papad.

Tip:Instead of green peas other vegetables like carrots or French beans can also be used.

Happy Cooking!!!


Buttered Herb Rice.

Buttered Herbed rice is one of the easiest rice dish to make. It is mildly seasoned with herbs and tossed in butter.

Goes well with any continental gravy or sauce,also can be used in plating sizzlers.

Here I have used white basmati rice,same recipe can also be made using brown basmati rice.


1 cup cooked Basmati Rice.

2 tbsp fresh Parsley leaves, finely chopped

1/2 Red Chilli Flakes.

1 tbsp Butter.

Salt to taste.

Heat a pan,add butter once it melts add flakes and chopped parsle toss them well for about a minute.

Now add the cooked rice and salt, mix well to combine. Let them cook for 2-3 minutes.

Once done, turn off the heat and remove in a serving dish serve with any sauce or gravy.

Happy Cooking!!!


Parsi Brown Rice.

This rice has brown color and the colour comes from the caramelization of sugar and onions. This is the distinct feature of this rice dish.

This rice has mild sweet taste due to the presence of sugar and onion, Whole garam masala adds the aroma.

Traditionally this rice is served with dhansak,but I love to have it on its own with salad and pickle.


1 cup Basmati Rice.

1 inch Cinnamon.

2 to 3 Cloves.

3 Green Cardamoms.

3 Black Peppercorns.

2 tbsp Cashewnuts broken into pieces.

2 Onion, thinly sliced.

1 Green Chilli slit into half.

1 tsp Sugar.

1 tbsp Ghee.

2 cup boiling Water.

Salt to taste.


Soak the basmati rice in enough water for 30 mins. After 30 mins, drain the rice and keep aside.
Heat ghee in a thick bottomed pot. Add the cinnamon, cardamom, cloves and black pepper. Fry till they get fragrant.Add green chilli,sliced onions and Cashew nut pieces,stir and fry the onions till they get translucent and are softened.

Now add sugar and stir. Continue frying the onions till they caramelize and get browned.
keep on stirring in between to ensure even browning.

When the onions have got browned,
add the rice and gently stir,add salt and mix well.

Pour 2 cups of boiling hot water,let the mixture come to boil.

Cover tightly and let the rice cook till done and all the water is absorbed.
Don’t stir in between as we don’t want to break the rice grains. Cover and cook the rice for 2-3 minutes more.

Remove in a serving bowl and serve parsi brown rice with veg dhansak or parsi dal.

Happy Cooking!!!


Cabbage and Capsicum Nu Shaak.

This is a very simple and flavour full dish from Gujrati cusine made using minimal ingredients.
Goes well with phulka or roti.
The tanginess of lemon juice and crunchyness of the semi cooked vegetables makes this dish a star.


3 cups Cabbage,thinly sliced.

1 Capsicum, thinly sliced.

1 tspn Oil.

1 tspn Mustard Seeds.

1 tsp Cumin Seeds.

2 Green Chillies slit into half.

a pinch of Asafoetida.

1/4 tspn Turmeric Powder.

1 tspn Lemon Juice.

1 tsp Sugar.

Salt to taste.


Wash and pat dry cabbage,capsicum and green chillies.
Thinly slice and keep aside.

In a pan heat oil, add mustard seeds and cumin seeds,once they splutters, add asafoetida, turmeric powder and green chillies to it.

Saute for a minute in low flame. Next add the capsicum and cabbage,add salt,mix well.

Cover with lid and cook for 2 minutes,add sugar mix well.
Turn off the flame,squeeze lemon juice on top and mix well.

Remove in a serving bowl and serve hot with roti or phulka.

Tip: Don’t overcook this vegetable,leave it little crunchy and crispy.

Happy Cooking!!!


Bharli Mirchi.

Bharli Mirchi or Bharwan Mirch makes a perfect side dish to go along with everything,chapati,bhakri or even simple Dal rice.
This dish is very special to me as the recipe was shared with me by my late mother in law Mrs Nanda More who was a very loving Mom and an excellent cook….I so very much miss her and the lovely food made by her.
Here we use bhavnagri mirchi as it is not very spicy.


10 Bhavnagari Mirchi.

1/4 cup roasted Besan.

1/4 cup Finely chopped Coriander Leaves.

2 tbsp Sesame Seeds,lightly roasted.

1 tsp Red Chilli Powder.

2 tsp Dhana Jeera Powder.

1/4 tsp Turmeric Powder.

1 tsp Sugar.

Juice of half Lemon.

Salt to taste

Oil for Shallow Frying.


Wash bhavnagari mirchis very well and pat them dry.
Make a slit through the mirchi and pull it apart.
Keeping the stem on.Apply little salt and keep aside.

Take all the ingredients except oil in a plate.

Mix them well.

Now stuff the prepared mixture in the slit mirchi,stuff all the mirchis.

Heat 2 tsp oil in a pan, line all stuffed chillies over oil on a pan.

Cover and allow it cook over medium heat for 5 minutes.
After 5 minutes open the cover and turn them around.

Fry mirchis till they get deep golden color from all the sides.

Remove on an absorbent paper and serve hot.

Happy Cooking!!!



Appam are tasty lacy soft hoppers made from a ground, fermented rice and coconut batter, traditionally served with Veg stew.

Traditionally appam are fermented with toddy( local alcoholic drink made from from palm or coconut flower).

As toddy is not available everywhere easily, dry active yeast is used as a substitute. .

This appam recipe is made without yeast.


2 cups regular white Rice.

1/2 cup Poha .

1/2 cup freshly grated Coconut.

1/2 tsp Methi seeds.

2 tbsp Sugar.

Salt to taste.

1 cup Tender Coconut Water.

Oil for smearing.


Rinse the rice and methi seeds together for a couple of times.
Soak rice in water for 5 hours.
Drain and add to the grinder,also add grated coconut, poha (soaked and drained),sugar, salt and tender coconut water.

Grind to a smooth flowing batter.Pour the batter in a large bowl or pan. Cover and keep aside for fermenting for 10 to 12 hours, depending on the temperature conditions.
The batter will rise and increase in volume the next day.Add little water if required to have a runny consistency.

Heat an appam pan,smear some oil on the pan.
Spread a ladle full of the batter.

Turn and tilt the pan so as to spread the batter.

Cover the pan and let the appam cook. The base should become nicely light golden.

Make all appam this way.

Serve immediately with vegetable stew.

Happy Cooking!!!