Jini Dosa

They say “You can take Mumbaikar out of Mumbai but you can’t take Mumbai out of a Mumbaikar”……so true na.

3 years in Pune and I was so very much missing this popular dosa from khau gali outside Mithibai College…so Ordered it in one of the south Indian outlet in a mall…but was very much disappointed,so finally made it at home and my soul was satisfied.😀

Now this dosa is made once every fortnight in my kitchen 😀


½ cup Dosa Batter.

1 tsp Butter.

2 tbsp Onion (finely chopped).

2 tbsp Cabbage (thinly sliced).

2 tbsp Capsicum (finely chopped).

2 tbsp Tomatoes (finely chopped).

2 tbsp Beetroot/Carrot (grated).

1 tbsp Coriander Leaves (finely chopped).

½ tsp Schezwan Chutney.

2 tsp Tomato Sauce.

1tsp Mayonnaise.

¼ tsp Pav Bhaji Masala.

1/8 tsp Chat Masala.

2 tbsp Mozzarella/ Cheddar Cheese (grated).


Cut all the vegetables and keep ready.

Pour a ladle full of dosa batter on hot tawa and spread gently.
simmer for a minute, allowing dosa to cook.
now spread butter evenly keeping the flame on low.

Add tomato sauce, Schezwan chutney, mayonnaise and pav bhaji masala.

Mix well and spread evenly on the dosa.

Now add, cabbage,onion, tomatoes,capsicum and beetroot, sprinkle chat masala,mix well and spread the stuffing covering the entire dosa.

Let it cook for few minutes,now add cheese and chopped coriander leaves.cook till dosa turns crisp and cheese melts completely.

Cut the dosa into thin strips using a pizza cutter or sharp knife.

Roll each strip tightly.

Place in a serving plate and sprinkle some onion,grated cheese and chopped coriander leaves.
Serve the jini dosa rolls with coconut chutney.

Tips:1.You can add less or more of the various sauces.

2.You can add less or more of the veggies as required.

3.Spring onions can also be added instead of onions.

4.If using non stick griddle, remove dosa on a chopping board before cutting,if using iron griddle cutting can be done on the griddle itself.

Happy Cooking!!!


Dal Pakwan.

Dal  pakwan is a traditional Sindhi breakfast dish. These are crispy puris served with chana dal along with tamarind and mint chutney.

Traditionally this dish is served mainly for breakfast, but can also be served for brunch and evening snack. the preparation is time-consuming, but certainly worth the effort.

Make sure to fry the pakwan on low flame, else the pakwaan will not turn crispy and crunchy. This dish can also be served as a chat by pouring dal over pakwan and topped up with chutneys.

I was introduced to this dish by my ex boss Mr Jamal Syed,a hardcore foodie,who loves food.He had a maharaj at his home who used to make amazing dal pakwan and we used to wait for him to get it in lunch.I was so fascinated with the dish that I Googled for the recipe and finally got a perfect one and nailed it.

So here goes the recipe….

Ingredients :

For Dal:

1 cup Chand Dal.washed and soaked in water for 4 hours.

1 tbsp Ghee.

1/2 tsp Asafoetida.

1/2 tsp Cumin Seeds.

1/2 tsp Kashmiri Red Chilli Powder.

1/2 tsp Dhana Jeera Powder.

1/4 tsp Turmeric powder.

1/2 tsp Aamchur Powder.

Salt to taste.

For Pakwan:

1 cup Wheat Flour.

1 cup Plain Flour.

2 tbsp Ghee.

1/4 tsp Carom Seeds.

1/4 tsp Cumin Seeds.

Salt to taste.

Water to knead.

Oil for deep frying.

For Serving:

2 tbsp Green Chutney.

2 tbsp Tamarind Chutney.

1/2 Onion finely chopped.

1/2 Tomato finely chopped.

1/2 tsp Chaat Masala.

1 tbsp Coriander Leaves finely chopped.


For Dal:

In a cooker pressure cook 1 cup chana dal along with 3 cup water for 5 whistles.
Once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.

In a large kadai heat ghee and splutter cumin seeds and asafoetida,keeping the flame on low, add turmeric powder,dhana jeera powder and Chilli powder,saute until the spices turn aromatic.

Now add cooked chana dal along with 1 cup water and salt,mix well,simmer for 2 minutes,add amchur powder mix well adjusting the consistency as required..
Remove in a bowl and keep aside.

For Pakwan:

In a large bowl take wheat flour,maida,carom seeds,cumin, seeds and salt,mix well.
Add ghee and mix well.
Now add water slowly and start to knead the dough.
knead to a stiff dough.

Pinch a ball sized dough and flatten, roll slightly thick as for paratha.

Prick the pakwan with a fork to prevent puffing up while frying.

Deep fry the pakwan in hot oil.

Fry the pakwan on low flame making sure they turn crisp and are cooked completely.

Drain off on an absorbent paper to remove excess oil.

Pakwan can be stored in an airtight container for 10-15 days once its cooled completely.

Assembling of Dal Pakwan:

Pour the prepared chana dal in a bowl and top with 1 tsp of green chutney and tamarind chutney,top up with finely chopped onions and tomatoes, sprinkle little chaat masala,sev and chopped coriander leaves.Serve with Pakwan.

Happy Cooking !!!


Ambe Dal.

The Maharashtrian hospitality is legendary.

The cuisine has subtle variety and strong flavours and varies from region to region.
This is one such traditional dish from Maharashtrian cusine and is usually prepared during Chaitra month, the first month in the Marathi calendar to welcome spring.It is served as a tea time snack and traditionally served with Kairee Panhe, a sweet sharbat drink prepared using raw mango,during Chaitra Haldi kumkum, a ceremony where vermilion and turmeric is offered to married ladies.

Ambe Dal is a no-cook recipe the only cooking is the tempering poured on top. An easy recipe that is very delicious.

This recipe is from my jet airways colleague,my tiffin partner and my dearest friend Mrs Poonam Kolhatkar,who makes awesome Dadpe Pohe….ohh I so very much miss our tiffin and gossip time…

So here goes the recipe….


For the Ambe dal:

1 Cup Chana Dal (Split Bengal Gram).

1 Cup Raw Mango grated.

2 Green Chillies.

1/2 tbsp Sugar.

1 tsp Lemon Juice.

1 tbsp chopped Coriander Leaves.

Salt to Taste.

For the Tempering:

1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/2 tsp Asafoetida.

1/2 tsp Turmeric Powder.


Soak chana dal for 4 hours in the water.

Peel the raw green mango and grate it,keep aside.

Drain all the water from the dal,transfer drained dal to a mixie jar add roughly chopped chillies. Pulse in the mixie once or 2 times.
Just before 2nd pulse,Scrape the sides and pulse again.
Remove dal in a bowl,add grated mango,sugar, chopped coriander, lemon juice and salt. Mix everything well.Keep aside.

Heat oil in a small kadhai,lower the flame and splutter in mustard seed and cumin seeds. Add asafoetida and turmeric powder.,keep aside let the tempering cool down completely,then add to the prepared dal and raw mango mixture,mix well.

Remove in a serving bowl and serve with chilled Panha.

Picture & Recipe courtesy Mrs Poonam Kolhatkar.

Happy Cooking!!!


Baked Sweet Potato Fries.

crispy baked sweet potato fries with ketchup
These sweet potato fries will leave u wanting for more… They are salty-sweet and crunchy. Baked sweet potato fries have been one of my favorite snacks.
Sweet Potatoes are Nutritious,unlike regular deep-fried French fries, these baked sweet potato fries have a lot of redeeming nutrition properties.

Sweet potatoes are also full of antioxidants and fiber, and have some beneficial blood sugar-regulating properties. Plus, they’re a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6 (source).

So here goes the recipe…


200 gms Sweet potatoes (about 2 medium).

2 tbsp Extra-Virgin Olive Oil.

1/4 tsp Chilli Flakes.

Salt and black pepper to taste.

1 tbsp chopped Parsley for garnishing.


Preheat the oven to 200°C .

Wash the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly.

Add oil, salt,pepper powder and chilli flakes to the fries. Toss until the fries are lightly coated.

Arrange the fries in a single layer on a baking tray lined with silver foil and don’t overcrowd otherwise they will never crisp up.

Bake for 10 minutes, then flip the fries so they can cook on all sides.

Bake for 10 more minutes, or until the fries are crispy. Keep an eye on them, as they can turn from crisp to burnt quickly.

Remove in a serving bowl, garnish with chopped parsley and serve warm!

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!!!


Crispy Masala Macaroni.

Crispy Macroni Snack is an easy to make completely unique snack recipe.To prepare this crispy Macaroni Snack Macaroni is cooked and dried completely and coated in a flour mix,Then it is deep fried and tossed with aromatic and flavourful seasoning. Finally allow this to cool completely and store in an air tight jar.Trust me it’s very addictive!


1 cup Macaroni.

1/2 cup Corn Flour.

1 tsp Red Chilli Powder .

Salt to taste.

Oil for deep frying.


Take a deep saucepan and combine two cups water,2 tbsp oil and salt.Bring it to boil and add Macaroni.Cook it for 10-12 minutes.

Drain well.Keep aside.

Sprinkle corn flour and salt,Mix well.
cornflour should coat the macroni well.

Heat oil in a pan and fry the Macaroni till crisp and light brown in colour.

Remove on absorbent paper.

Sprinkle red chilli powder and toss it well.

Let it cool completely,store in airtight jar and serve as desired.

Happy Cooking!!!




Dhapate is a traditional Maharashtrian recipe,made using 3 types of flour,t is made in Maharashtrian homes since several generations and instantly connects one to childhood memories.
This multigrain roti and is made by mixing all the grain flour along with spices and vegetables.

This dish gets its unique name Dhapate( Pat or slap) from the way it is shaped by patting the dough with wet hand.

This is almost similar to Thalipeeth only difference is in thalipeeth bhajani is used which is roasted and here plain flours are used.

Traditionally dhapate are served with green chilli thecha.


2 cups Jowar Flour.

1 cup Wheat Flour.

1/2 cup Besan.

1 tsp Coriander Powder.

1/2 tsp Red chili Powder.

1/2 tsp Turmeric Powder.

1/4 tsp Ajwain.

1 tbsp Garlic Green Chilli Paste.

1/4 cup Onion finely chopped.

2 tbsp Coriander Leaves finely chopped.

Oil to shallow fry.


In a bowl take jawar flour,add wheat flour, besan, coriander powder, red chili powder, turmeric powder,ajwain,salt, garlic-green chili paste, chopped onion and coriander leaves,mix everything well together.

Add a little water at a time and knead the dough like chapatti dough.Cover and let it rest for 10 mins.

Place a clean plastic sheet on a rolling board.Brush the sheet with little oil to avoid the dough from sticking.

Take a small ball of dough and make it even and smooth, place it over the plastic sheet.

Start patting gently to form a circle around 6″ in diameter,if the dough sticks to your hand grease your fingers with water or oil.

Heat up a griddle on medium heat.
Transfer the dhapata on the pan and make a small hole on the centre,brush oil on upper side and in the centre.

Spread a little oil along the edges too.
After cooking for about 2 minutes from one side flip it over spread oil on other side too and cook well from other side.

Remove in a plate, same way make more dhapate from the remaining dough.

Serve hot with green chilly thecha and curd.

Happy Cooking!!!


Masala Pav

This is a quick and easy to make spicy dish,Ladi pav stuffed with spicy stuffing made of onion,tomatoes and capsicum,flavoured with pav bahaji masala,topped with cheese for richness… Available on all pav bhaji stalls.

This recipe is not much different from the pav bhaji recipe but is served differently…


4 Ladi pav

4 tbsp Butter

1 tbsp Jeera

2 tbsp Ginger garlic paste.

1 cup chopped Onion.

1 cup chopped Tomatoes

1 cup chopped Capsicum.

½ tsp Chilli powder.

1 ½ tsp Pav Bhaji Masala.

¼ tsp Turmeric powder.

1 tbsp Lemon Juice.

4 tbsp Chesse grated

2 tbsp Coriander leaves chopped.

Salt to taste.


In a pan,heat 2 tbsp butter,add jeera seeds,when they crackle add onions and ginger garlic paste.

Sauté for 30mins.Now add capsicum and tomatoes,add chilli powder,turmeric powder,pav bhaji masala and salt,stir for a minutes,add ½ cup of water,cover and cook for 8 mins,stirring and mashing in between.Add lemon juice and mix well.

Divide in 4 portion and keep aside.

Heat ½ tbsp butter on a griddle,add little pav bhaji masala and chopped coriander leaves,

slit Ladi pav and roast on both the sides till crisp.

Stuff one portion of prepared masala in the pav,sprinkle some cheese and roast for a minute.

Close with other side of pav and roast for another minute,finish all the four pav’s this way.

Remove in the serving plate,top up with remaining stuffing,sprinkle grated cheese and chopped coriander leaves.

Serve immediately.

Happy Cookind!!!


Idli fry Restaurant Style.

This idli fry is the way we get it in the South Indian restaurants in Mumbai. the idli are cut into strips and then deep fried till crisp.
Here I have cut them into half.
To make this dish, its advisable to use leftover idlis which have been refrigerated,or else they will break in the oil while frying and absorb a lot of oil .
If you don’t want to deep fry then you can also pan fry or shallow fry the idlis,I have posted that recipe before


6 Idlis cut into half.

Oil for frying.


Cut the refrigerated idlis into half.
Heat oil in a kadai,addd the idli and deep fry till light golden or slightly more.

Ideally, the fried idli ieces should be crisp from outside and soft from inside.
Remove on absorbant paper and serve immediately with chutney or ketch up.

Tip:Chilli powder or Pav bhaji Masala can also be sprinkled on fried idlis before serving.

Happy Cooking!!!


Irani Patti Samosa.

These crispy triangle samosas are perfect for kitty parties and even for evening snacks.Its one of the most common dish easily available in college canteens and railway stalls.The name comes from Irani cafes where they are easily available.

These samosas stuffed with chicken mince are also very popular….

Me and my sin both are a bug fan of these crispy triangles…


12 readymade Samosa Pattis.

Oil for frying.

For Stuffing:

1 cup Onions finely chopped

3/4 cup Jada Poha.

1 tsp Chat masala.

1/2 tsp Dhana Jeera powder.

1/2 tsp Chilli Powder.

2 tbsp chopped Coriander Leaves.

2 tbsp grated Cheese (Optional).

2 tbsp Maida.

Salt to taste.


In a bowl mix together poha,onions,chilli powder,dhana jeera powder,chopped coriander leaves ,chat masala and mix well.Add grated cheese (optional) Keep aside.

In a small bowl add 1tsp of maida mix with some water and make a paste keep aside.

I use switz samosa pattis which are easily available in market,they are frozen,so 1 hour prior remove them from fridger to get them to room temperature.

Place a strip on working counter.

Now fold one side of this strip to form a cone.

Give one more turn.

To form a cone.

Fill in the stuffing .

Press it in with your finger.

Keep on folding in a triangle.

Now apply maida paste on last portion left then close the edge.

To form a samosa.

Make all the samosas in the same way.

Keep them in fridge for 15 mins.

The above technique of making samosa can also be learned from the diagrams shown on the cover of the Patti.

In a pan add oil to deep fry,now fry samosas on medium heat till golden brown from both the sides.

Drain on absorbent paper.

Serve hot with sauce or chutney of your choice.

Tip:Secret of making proper samosa lies in proper sealing of the edges or else the stuffing will start coming out while frying.

Happy Cooking !!!