Onion & Corn Toasted Sandwich.


When I was a kid,dont exactly remember my age,this appliance had come in market by name of Inframatic.It was  a sandwich maker with changeable plates.I remember every house in my building had it….My mom used it to the fullest,she is still using it,even after so many years.She used  to make dosas,idlis,sandwiches,omlets,chicken…….and many more things using this.One day when there was no gas cylinder at our home she astonished us by making coffee in it..

This is one of her own recipe made in Inframatic,which I have grown up eating…Today also Whenever I visit her in Goa,she makes these yummy sandwiches for me…. I just love them…


4 slices of bread.

Butter for greasing.

1 cup Boiled/steamed sweet corns.

1 cup chopped onion.

1/4 cup chopped capsicum.

1 Potato,deskinned ,boiled and mashed.

2-3 tbsp shengadana kut(raw peanuts roasted and grounded to powder)

2 cubes Chesse (grated)/cheese slices.

1 tsp soya sauce.

2 tsp red chilli sauce.

2 tbsp chopped corriander.

1/2 tsp black pepper powder.

Salt to taste.

Sandwich maker.


You will require this type of sandwich maker.

Switch on the sandwich maker.Let it get preheated.

Mix all the remaining ingredients except grated cheese to form a stuffing.

Apply butter on one side of all the bread slices.

Keep one slice of bread on a plate (with buttered side facing up).

Put a big spoonful of stuffing on it,sprinkle some grated cheese or place a cheese slice, cover with another slice of bread(with buttered side facing down),gently pressing to compact.Brush the  top  of bread slice with butter.

Place in sandwich maker and toast till crisp.

IMG_20200508_103211Serve hot with tomato sauce and potato chips.

Tip-Any other vegetable combination can be used to make stuffing,for eg grated carrots,shredded cabbage,green peas,sauted baby corns and mushrooms,boiled egg with lettuce and mayonnise,sprouts,etc……..

This sandwich can also be made with whole wheat bread.

Happy Cooking !!!


Aamrasatla Sheera


This is my Mavshi’s (Mom’s sister) recipe.I am posting this today on Mother’s day,as a tribute to her…She is a fantabulous cook and makes awesome food,Other than my Mom’s food it’s her food that  my family and I relish on.This is  just to tell her that I love her and she means a lot to me…I must say that I am blessed to have not one but two lovely Mom’s….


1 Cup rava(roasted in 3 tbsp ghee)

1 Cup Sugar.

1 Cup milk.(Boiled)

1 Cup fresh/frozen mango pulp(Aamras)

2 tbsp ghee.

A Pinch of salt.

Some broken cashew nuts and Charoli.

2 tsp cardamom (elaichi) powder.


Heat Ghee in a kadhai.Add rava and roast till it changes colour(  turns into light brown) ,stiring continuously.

Rava can be roasted in advance and stored in refrigerator.

Add cashewnuts, charoli & salt.

Stir well.

Pour boiling hot milk on rava.

Stir.After the milk is completely absorbed in rava add sugar.

Stir well.Cover and cook till sugar melts completely.

Add mango pulp(Amras) and stir well. Cover and cook till mango pulp has completely dried up.Add ghee.Mix well.

Switch off the gas and add cardamom powder.

Mix well.Serve hot.

Happy Cooking !!!


Yummilicious Chocolate Cake

This is again my mom’s recipe.Here we will make a basic chocolate cake and cover it with Ganache,to give it a rich taste.Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its is believed to be originated in Switzerland .To make Ganache, hot cream  is poured over chopped chocolate, and the mixture is stirred until smooth.  Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter or oil can also be added when a dark shiny glaze is desired.


For Cake. 

100 gm Butter

130 gm Sugar

125 gm Flour(maida)

25 gm Coco powder

3 eggs

3 tsp baking powder

1tsp orange /vanilla/choclate essence.

2 to 3 tsp Rum(Optional)

For Soaking:

4 tbsp Sugar.

4 tsp Rum(Optional)

4 tbsp water

For Ganache:

300  gm Chopped Chocolate (dark/milk/white)

200 gm Cream.

1 tbsp Butter/Olive oil.


Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour,coco powder and baking powder thrice.

Mix together butter and sugar.

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

Add eggs, one at a time,continue beating.

Add essence and rum.

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.

Pour into lined/greased baking tin.

Bake at 180-200 degree C for 40 minutes.

While your cake is baking,make a thick syrup buy boiling sugar and water together.Let it cool.Once cooled completely add rum.

After 40 minutes,check if your cake is baked by inserting a small knife in center.Knife should come out clean.If knife comes out wet,bake the cake further for another 5 to 10 minutes.

After the cake is baked.Invert it on cooling mesh.

Demould and let it cool.

Till your cake is cooling,Make ganache.I have used dark milk chocolate.Place the chopped chocolate in a bowl.  Heat the cream  in a small saucepan over medium heat.Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently,with a spoon or whisk until smooth. Add olive oil or melted butter and whisk further.

Using a sharp knife, cut the cake horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) .

Now  place the cake on your serving plate. Brush the cake layer with prepared sugar syrup and rum mixture.Place the plate on a wire rack, and put the wire rack on top of a large baking sheet or plate(to collect any excess ganache that drips from cake.). Then pour the ganache into the center of the cake and spread evenly to cover the cake.

Place cut-side down on top of the cake spread with ganache, gently pressing to compact.Brush the  top layer of cake with remaining  sugar syrup and rum mixture.

Now  pour the remaining ganache into the center of the cake. Working quickly,spread the ganache with a icing knife, using big strokes to push the ganache over the sides of the cake to cover it.If there are any bare spots on the sides of the cake, cover with ganache.

Let the ganache set,approximately it will take 15 to 20 minutes to set.Put the remaining ganache in refrigerator for thickening up.Once the Ganache is thickened, fill it in a disposable piping bag fitted with a star nozzle and pipe stars at the bottom of the cake.Decorate the cake with decorative strips and disks.(will post the receipe soon)

Enjoy this yummilicious cake.

Happy Cooking !!!


Kala Vatana Sambar(Black Pea Gravy)


This is a traditional Malvani dish.Can be served with  rice,bhakri,aamboli,malvani vade,puri…


1 cup Kala Vatana.( soaked in water overnight)

1 tbsp Oil.

1 small onion chopped.

1 tbsp Malvani masala.

1/2 tsp turmeric powder.

2 tbsp vatan.(Refer Glossary).

Salt to taste.


Add Malwani masala to washed and soaked kala vatana.

Pressure cook in cooker upto 5-6 whistles.Let it simmer on slow flame for another 5 mins.Grind about 2 tbsp of cooked vatana into paste using little water.Keep aside

Heat oil in a pan.Add chopped onion and saute it till it turns dark brown.This burnt taste of onion gives a distinct flavour to this dish.Add turmeric powder.

Add cooked  vatana  and salt.

Let it come to boil.Add vatana paste.(Helps in thickening the gravy)

Let it simmer for 2 minutes.

Add vatan.(Refer glossary).

Simmer for another minute or two.

Serve hot with accompaniment of your choice.

Happy Cooking !!!


Aamboli (Urad dal & Rice dosa)

This is a traditional malvani dish, commonly made in every malvani house.Like ghavan these can also be had with almost everything…like  chicken curry, egg curry,vegetables,chatni but the best accompaniment is kala vatana sambar(black peas gravy) ….


1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

Salt to taste.



Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.

Grind urad dal and rice to fine paste.Mix together.Add salt.

Keep for fermentation.(Batter will rise in size,once fermented)

Usually a special griddle called Bhide is used to make these,but same can be made on a non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).

Cover and cook on slow flame,turn it to cook on other side.

Repeat the process to make another amboli.

Serve hot with accompaniment of your choice.

Tip:Any variant of rice can be used.I have used ukde tandool(Boiled rice).

Happy Cooking !!!


Masoorichi Aamti.(Gravy)



This is one of my favourite dish,I love to have it with Puran Poli.It can be used as accompaniment with rice,bhakri,chappati……It has a nice flavour of garlic,which gives it an unique taste.


1 cup Masoor.( soaked in water for 2 hours)

1 tbsp Oil.

5-6 Garlic cloves.

5-6 Curry leaves.

1 tbsp Malvani masala.

1/2 tsp turmeric powder.

3-4 kokum.

2 tbsp vatan.(Refer Glossary)

Salt to taste.


Add Malwani masala to washed and soaked masoor dal.

Pressure cook in cooker upto 3-4 whistles.

Heat oil in a pan.Add asafoetida,curry leaves and chopped garlic,Saute till garlic turns brown.Add turmeric powder.

Add cooked  masoor and salt.

Let it come to boil.

Add kokum, let it simmer for 2 minutes.

Add vatan.Simmer for a minute.

Serve hot with steamed rice or roti of your choice.

Tip-Same dish can also be made without using garlic.

Happy Cooking !!!


Teekhi Meethi Dal


1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Small tomato.

1/2 tbsp oil.

1/2 tbsp ghee.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp methi(mustard seeds)

1/2 tsp asafoetida.

5-6 cloves of garlic(chopped)

5-6 Curry leaves.

2 dried red chillies.

1/2 tsp turmeric powder.

2 tsp chilli powder.

1 tsp dnana/jeera powder(corriander seeds/cumin seeds powder)

1 tsp tamarind pulp.

2 tsp jaggery(chopped)

2 tbsp chopped corriander leaves.

2 tbsp Coconut Paste(Grind togeher 2 tbsp grated coconut+8 black peppers+1/2 onion,with 2 tbsp water)

Salt to taste.


Pressure cook soaked dal in cooker upto 3-4 whistles.

Heat oil in a pan.Add ghee.Add mustard seeds,jeera,methi seeds,asafoetida,chopped garlic,curry leaves ,red chillies,turmeric powder,dhana-jeera powder,chilli powder and chopped tomatoes.Saute for a minute.

Add cooked dal and salt.

Let it come to boil.

Add chopped jaggery and tamatind pulp.Mix well.

Add chopped corriander leaves and let it simmer for 2 minutes.

Add coconut paste.Simmer for some time.

Serve hot with steam rice.

Happy Cooking !!!


Tandulache Ghavan (Rice Creps)




This is one of  the delicacy commonly made in every malvani house.As per my mom in olden days when daughters used to come home for first time after marriage,on their return they were gifted with a basketful of ghavans.They can be had with almost everything…say chicken curry, egg curry,vegetables,chatni and tastes awesome with Chun(filling made with fresh coconut and jaggery,usually used to stuff modaks),Ghavan-Ghatle(thick juice made from cocnut milk and jaggery,flavoured with cardamom) is a very popular and yummy malvani dish….Shonty, loves to take these in tiffin.


2 cups Raw rice.(any variant)Here I have used red rice.locally Available in Goa.

1/2 cup rice aata.(Optional)

1 tsp Salt.



Wash and soak rice in 4 to 5 cups of water for 8 hours.

Grind the saoked rice into fine paste.Add rice flour,salt and water to adjust the consistency.Consistency should be like that of buttermilk.As per my mother in law adding of rice flour helps in making crisp ghavans,but my mom makes it just with rice paste.

Usually a special griddle called Bhide is used to make these,but same can be made in non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle.

Lower the heat and let it cook till it leaves side and becomes crispy(No need to turn and cook on other side).

Remove on banana leaf or cotton cloth.Fold only after it cools down or will stick together.

Repeat the process to make another ghavan.

Serve hot with your choice of chutney,vegetable or gravy.If made in advance can be reheated in microwave just before serving.

Tip:Any variety of rice can be used to make ghavans,I make it with basmati,basmati tukda or brown rice.My mom uses ukde(boiled) rice.

Ghavan made with white rice.

IMG_20200725_005940Happy Cooking !!!