French Fries

French fries, or simply fries ,chips or finger chips (, are long strips. of potatoes deep fried and mildly flavoured with salt and pepper.
There are various ways of making hotel style and McDonald style french fries,but this is a very simple way of making home style french fries…

I have a fond childhood memory attached to this dish, during those days every Sunday a hindi movie was telecasted on Doordarshan and my mom used to make a big batch of these finger chips to snack on with the movie..

So here goes the simple recipe…


3 Big size long Potatoes.

Salt and Pepper as per taste.

Oil for deep frying.


Rinse the potatoes well in water and peel them.
Now slice each potato in slices having 1 cm thickness. Before slicing, you can remove the top and bottom part of the potato to get a square or rectangle shaped potato.
Then begin to cut them in sticks having 1 cm width, rinse these potato sticks for a couple of times in water to get rid of the starch.
In a bowl add some water and salt,keep the potatoes soaked in it.
Just before frying drain the potatoes in a colander.
Rinse the potatoes with running water. Drain all the water.
Then place them on clean kitchen cotton napkin.
Place the second half of the napkin above and press, pat and dry the potatoes. The potatoes have to be completely dried before you begin to fry them.
Heat oil in a kadhai. Keep the flame to medium-low or medium.Now add the potatoes in the oil. You can fry in two to three batches. Do not over crowd the kadhai.
Fry till the potatoes get cooked,and slightly golden in colour from outside.
Remove with a slotted spoon. place them on paper tissues again to remove the extra oil.
While still hot, sprinkle with some salt and pepper powder,toss the bowl to mix them well.
Serve immediately with some any dip or sauce of your choice.

Happy Cooking!!!


Pop Corns

Hot, buttery, salty, crunchy — movie theater popcorn is as much a part of the cinema experience as the movie itself..

Due to lockdown,missing the movies in theaters as well as pop corns,so why not make it at home..

This is the easiest method of making popcorn,it not only pops almost every kernel, it also prevents the kernels from burning…


2 tbsp Butter.

1 cup Popcorn Kernels.

Salt to taste.


Heat butter in a thick-bottomed pan on medium high heat. 

Put 3 or 4 popcorn kernels into the butter, wait for the popcorn kernels to pop.

When the kernels pop, add the remaining popcorn kernels in an even layer.

Cover the pot,the popcorn should begin popping soon, and all at once. Once the popping starts,gently shake the pan by moving it back and forth over the burner.

Once the popping slows to several seconds between pops, remove the pan from the heat,add salt to taste,mix well.

Remove in a serving bowl and serve immediately.

After cooling completely,Pop corns can be stored in air tight container for days.

Happy Cooking!!!



Masala Bhutta(Street Style Corn On Cob)

Roasted Corn rubbed with spices and a dash of lemon is an irresistible treat!

Bhutta is one of my favorite snacks.In India, we enjoy this grilled corn during the rainy season,it is a very popular street food where the vendor comes with his cart that’s loaded with corn. He grills the corn on a small stove fueled by charcoal until it’s nicely charred. He uses a freshly cut lemon to spread a special spicy and tangy masala evenly all over the grilled corn and serves the hot corn on a bed of husk….

This year due to lockdown,we are gonna miss this fun…so recreated the same at home.


4 Corn Cobs/Butta.

1 Lemon sliced into half and seeds removed.

1 tsp Red chili powder.

1 tsp Salt.

1 tbsp Butter.(Optional)


Remove the corn husk and strings from the corn.
Roast the corn on the open gas flame (gas stove) at medium high heat. Move it around every 30 seconds or so, so the corn gets roasted evenly. You will hear some kernels pop. All the kernels will blacken to varying degrees.

Mix all the spices in a bowl. Use a half lime to dip in the spice mix to pick up the spices and rub all over the corn, making sure to squeeze lime juice while doing so.

Serve hot!

Tip:Butter can also be rubbed on hot corn cob for additional flavor.

Happy Cooking!


Bhutte Ka kees (Grated Corn Upma)

Bhutte ka kees is a popular as well as delicious street food snack from Indore. some cities in India are famous for their street food and Indore is one of them.

Usually local desi corn is used to prepare this dish,but I have made it using sweet corn.
Tastes awesome when served with drizzle of lime juice on top..

Here goes the recipe…


3 Corn Cobs.

2 tbsp Oil.

1/4 tsp Mustard Seeds.

1/4 tsp Cumin Seeds.

A pinch of Asafotida.

8-10 Curry Leaves.

1 tsp Ginger and Green Chillies paste.

1/4 tsp Turmeric Powder.

1/4 tsp Red Chilli Powder.

1/2 tsp Coriander Powder.

1/2 cup milk/water.

1/2 tsp Sugar.

Juice of half Lemon.

1 tbsp Freshly Grated Coconut.(Optional)

1 tbso finely chopped Coriander leaves.

1 tbsp Sev.


Remove the husks from 3 corn cobs.
Now using a grater, grate the corn kernels. You can also slice off the corn kernels with a knife and then coarsely grind them in a mixie or grinder.

Heat oil in a kadhai. Keep the flame to a low and add mustard seeds and cumin seeds and let them crackle,add a pinch of asafotida.
Then add curry leaves and ginger- chilli paste,
turmeric powder, red chili powder and coriander powder.Mix well.
Now add the grated corn and mix well. Saute it for a few minutes.

Then add water,if you are using Desi corn use milk instead of water.

Season with salt as per taste. Mix again.If using desi corn you can add sugar as per your preference. For sweet corn, you can skip sugar.

Cover the pan with a lid and simmer the corn mixture till it thickens. Stir occasionally.
Add lemon juice and mix well. Consistency should be slightly thinner than upma.

Garnish with sev and chopped coriander leaves.

Grated coconut can also be used for garnishing.

Happy Cooking!!

Upasache Aape.

Ashadi Ekadashi is considered to be the most austere & sacred of all 24 Ekadashis.If observed religiously,it is said to be most rewarding and granting the virtue gained by the observance of all 24 Ekadashis in the year.

Now I’m really not one of those who can fast…on the name of God,But was tempted to make a fasting dish looking at all the yummy pics posted on social media…


2 Cups Sabudana (Soaked in water for 4 hours)

1/4 cup shengadana kut(raw peanuts roasted and grounded to powder).

1 Big potato.(Cleaned,boiled,peeled and mashed)

1/2 cup Curd.

3 Green chillies.

1 tsp Jeera.

2 tbsp Ghee.

1 tsp Sugar.

Salt to taste.

1/4 Cup chopped corriander leaves.(optional)


Make coarse paste of jeera and green chillies.Keep aside.

Mix all the ingredients except ghee together,add jeera and green chilli paste,mix well.let it sit for 15 minutes.

Consistency of Batter should be like cake batter.

To make appe you will require a special griddle called appe patra,its a griddle with cavities in it.It is easily available in shops.

Heat appe patra,grease with little ghee.Drop batter in the cavities with a small spoon.

Let it cook from one side,then flip over with help of  fork and cook till it turns light brown in colour.

Serve immediately.

Happy Cooking !!!



Paneer Tikka


With this easy recipe you can make restaurant style Paneer Tikka without tandoor or oven.

Cubes of paneer, onion,tomatoes and bell peppers are marinated with spices and curd and are roasted on pan.

Traditionally paneer tikka is grilled in a tandoor but you get the same amazing taste by roasting it  in the pan.


300 gms paneer, cut into big prices.

2 cups thick Curd.

1 tbsp Ginger-Garlic paste.

2 tbsp Mustard Oil.

1 tsp roasted Cummin powder.

1 tbsp kashmiri red chili powder

1/2 tspn Garam Masala powder.

Pinch of Tandoori Red Color.(Optional)

Juice of 1 Lemon

Salt to taste

1 large onion, cut into 1 inch cubes

1 large Capsicum and Tomato, cut into 1 inch cubes.

Oil for Grilling.


Cut Paneer into big cubes,keep aside.

Whisk the curd in a large bowl until smooth. 

Add all the ingredients for marinade to the curd- ginger garlic paste, mustard oil, cumin powder, kashmiri red chili powder, garam masala, tandoori color,lemon juice and salt.

Whisk to combine everything together.

Stir in the paneer cubes.

Add onion,tomatoes and bell peppers.

Mix until all the paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum for an hour.

After 1 hour take the marinated paneer and veggies out of the refrigerator. Take a skewer and arrange paneer, onion and peppers on a skewer, alternating with each other.

Make all skewers similarly. Keep aside.

Heat a grill pan,smear little oil,arrange the prepared skewers on the grill and cook till done.

Turn on other side,cook till done.

Remove from the pan,sprinkle some chaat masala and serve with mint chutney and onion rings.

Can also be baked in pre-heated oven at 200°C for 15 minutes.


Happy Cooking !!!


Sabudana Thalipeeth.

Usually made during fasting and served with curds or chutney.

1cup Potato boiled and mashed.

1 tbspn Coarse paste of green chillies and cumin seeds.

1/2 cupRoasted peanut powder.

1 tsp Sugar

1/4 cup Coriander leaves finely chopped.

Salt to taste.

Oil/Ghee for shallow frying.


In Washed and soaked sabudana add green chiilies and cumin seeds paste,coriander leaves, salt, roasted peanut powder, boiled potatoes and sugar.

Mix well to make a soft dough. (add few splashes of water if required)

Take any plastic sheet, make a small ball from the dough, sprinkle few drops of water on plastic sheet, place the dough and just press it in round shape by hand.

Heat pan on a medium high, add some oil/ghee and place thalipeeth and roast till it gets nice golden color from both the sides.

Remove in a serving plate and serve hot with yogurt, chutney or sauce!

Happy Cooking!





Pav Bhaji Toast

Crispy Pav Bhaji Toast is the latest favourite in my kitchen.Its easy to make and very flavourful.The vegetables mixture which is used to make the toast can also be used as a stuffing to make pav bhaji paratha.

Today I have used capsicum along with boiled potatoes,any other vegetable like boiled peas or sweet corn,grated carrots or thinly diced beans can also be used.

So here goes the recipe.

Ingredients :

4 slice Bread (white/Brown/Multi grain ).

2 Boiled,deskinned  and mashed Potatoes.

1 Onion finely chopped .

1 Capsicum finely chopped.

1Green chilli finely chopped.

1 inch Ginger finely grated.

1 tsp Red Chilli powder.

1 tsp Dhana Jeera powder.

1 tbsp Pav Bhaji Masala.

1 tsp Lemon juice .

1 tbsp roasted sesame seeds.

1 cube Cheese grated.

Salt to taste.

Oil for greasing.

Method :

In a plate Mix all the ingredients except bread and oil.

Apply the prepared mixture on one side of bread,spreading evenly.

Sprinkle roasted sesame seeds on top.

Prepare all the breads in same manner and Keep aside.

Heat a non stick griddle,brush with little oil,place bread on the griddle with vegetable mixture side down,cook till the mixture turns nice and crisp.

Turn and cook on slow flame till the bread becomes crisp.

Remove and cut into triangles,garnish with grated cheese.

Serve immediately with ketchup or green mint chutney.

Happy Cooking!!!




Dadpe Pohe

I am just back from vacation in Delhi,was staying with my childhood friend Mrs Smita Panth,who is an awesome cook….I used to wake up every morning to smell of some awesome breakfast being prepared…Was introduced to this different version of dadpe pohe in her kitchen.

There is one more version of dadpe pohe on my blog…recipe by my another friend,I loved both the versions.

Dadpe pohe is a typical Maharashtra breakfast dish,made with thin/thick poha and freshly grated coconut.There is no cooking involved in this recipe.all the ingredients are mixed together and tempered.For best result use basmati poha.Here goes the recipe…

Ingredients :

2 cups jada Basmati poha.

1/2 cup Onion finely chopped

1/4 cup Coconut freshly grated.

2 green chillies finely chopped.

1tbsp Coriander leaves finely chopped

1 tsp Lemon juice.

1 tsp Sugar

Salt to taste.

For Tempering:

1 tbsp Oil/Ghee

1/2 tea spoon mustard seeds

1/4 tspn Jeera

a pinch of Asafoetida.

6 Curry Leaves.

Wash and soak poha in water for 2 minutes.

Drain and squeeze out all the excess water.

Add chopped onions, grated coconut, coriander leaves, green chillies, lemon juice, sugar and salt.Mix well.

Heat oil/ghee and make tempering.

Add to the prepared Poha,Mix well.

Serve immediately.

Happy cooking !!!


Sabudana Chiwda (Tapioca pearls Crispies)

As a kid and even now this is one of my favourite snacks,crispy and tasty.Its a simple snack made from nylon can be made in bulk and stored in airtight container for long.

Nylon sabudana is easily available in stores.


1cup Nylon Sabudana large pearls.

1/4 cups Peanuts.

15 Curry leaves.

4 Green chillies.

1 tbspn Powdered Sugar.

Salt to taste.

Oil for frying.


In a big kadhai heat oil,add sabudana pearls,they will immediately start puffing up,do dont overcrowd the kadhai as they need space to puff up.The pearls needs to be fried very well,even if they look crisp and done from out they will be heard from can bite into one or two to check they are completely cooked.

Once done remove them on tissue paper.Finish frying all the pearls.

Now fry peanuts,curry leaves and green chillies till they become crispy.

Add to fried sabudana.

Sprinkle salt and powdered sugar.

Mix well.

Let it cool completely.

Store in airtight container and serve when required

Happy Cooking !!!