Vali chi Bhaji (Long Beans Vegetable)

Presently I am in Goa,at my mom’s house,she has a well cultivated terrace garden which has variety of fruits and vegetables.Vali or long beans is one of  the vegetable grown abundantly in her garden.

Usually these beans are not cut but broken into 1 inch peices with hand and the tender seeds are also used for making vegetable.

This is a simple vegetable made using green chillies and coconut,which goes very well with chapati,bhakri or simple plain Dal rice.

Potatoes or sweet potatoes are also added to these beans .


2 cup Vali (long beans) washed,and broken into 1 inch pieces.

1  Onion finely chopped.

2  Green Chillies  (cut into peices)

1 tsp Mustard seeds.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

2 tbsp grated Coconut.

1/4 tsp Sugar.

1 tbsp Oil.

Salt to taste.


Heat oil in a pan,add mustard seed and asafoetida.Add onion and green chillies and saute well.


Add vali, salt and turmeric powder.

Add 2 tbsp water.

Mix well,cover and cook for 5 to 7 minutes.

Add grated coconut and sugar.Mix well.

Cover and cook for another minute.

Remove in a serving bowl and serve hot with Chappati or roti of your choice.

Happy Cooking !!!


Paplet Curry (Pomfret Curry)


Malvan being a coastal area, coconut and fish along with rice forms our staple food,our fish curries are made in coconut milk, when combined with rice is a combination to die for.The distinct flavour to this curry comes from the use of coconut oil.

It  go well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like prawns,halwa and surmai are cooked in same gravy.So here goes the recipe…


1 large pomfret cut and cleaned.

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1 tbsp Tamarind pulp

2tbsp Coconut oil

Salt to taste.

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.


Wash,peices of pomfret and keep aside.

Add salt and turmeric to washed and cleaned pompfret.Keep aside.

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.keep aside.

Apply grounded masala paste to pomfret peices and keep aside.

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

Add marinated pomfret,fry well,add 1 cup water.

Cook for 5 to 7 minutes or till pomfret peices are cooked.

Add tamarind paste and salt if required.(As salt is applied to pomfret)

Add coconut paste, mix well and cook for a minute or two.

Add coconut milk.Mix well.

Remove in serving bowl.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

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 !!!


Tendli and Batata Crispy (Ivy gourd and Potato Crispy)

This is another version of crispy tendli, here crisp fried tendli is mixed with crisp fried potatoes,easy to make yummy side dish,goes well with Dal and rice.


2 cups Tendli,slit thinly length wise.

1 cup potato strips (cut like fries)

Oil for deep frying.

1/2 tsp Red Chilli Powder.

1/2 tspn Dhana Jeera power.

1/4 tsp Amchur Powder.

Salt to taste.


Clean and pat dry tendlis.

Cut them lengthwise,make 8 peices out of each tendli.

Soak them in water while chopping.keep aside.

Wash clean and chop potatoes,in thick juliens .

Soak them in water while chopping.keep aside.

Heat oil in a kadhai.

Drain and pat dry tendlis and potatoes.


Deep fry in hot oil seperately,on slow flame till crisp.


Drain on an absorbent paper.

Mix potatoes and tendli in one bowl,sprinkle

salt,chilli powder,dhana jeera powder and

amchur powder.

Mix well.

Serve hot.

Happy Cooking! ! !


Karachi Halwa

Karachi halwa is a chewy Indian dessert made with cornflour loaded with the goodness of dry fruits like almond and cashewnuts and sweetened with sugar.It is also known as Bombay Halwa.This recipe needs minimum ingredients but lots of patience as cooking time is more.More you cook the halwa more chewy it will turn out.

Here goes the recipe….


1/2 cup Cornstarch

1 cup Sugar

2 cups Water

4 tbspn Ghee

1/2 tspn Cardamom Powder

2 drops Green Food Colouring

Chopped Dry fruits for garnishing (Almonds,Cashew nuts,sun Flower seeds.

Take a heavy bottom pan and add in sugar and 1 cupcup water.Mix well and heat till the sugar is dissolved completely.

In another bowl take cornflour and add in 1 cup of water and mix well so no lumps are formed.

Add food colour and mix well.

In melted sugar mixture ,pour the cornflour dissolved in water,mix well.

Add half of the chopped dry fruits.

On medium heat keep whisking the mixture till it is thick and glossy.

Add 2 tbspn ghee and keep stirring for 20 minutes.

Add remaining 2 tblspn of ghee and keep stirring on medium heat.

After 3 mins add another 2 tblspn of ghee and mix well.

After around 5 to 7 minutes the halwa will leave the sides of the pan now add cardamom powder  and mix well.

At this point halwa will leave the pan,  and the ghee will ooze from the sides of the pan.
Pour this mixture in a greased plate and  andgarnish with remaining dry fruits.keep aside to set.

Once it is set, invert it to a cutting board and cut it into squares.
Store in airtight container and serve as required.

Happy Cooking !!!




Mixed Dal Handvo


Handvo,is a very famous dish from state of Gujrat.It is a one pot meal which can be served  as breakfast,lunch or dinner.I have earlier shared  an instant version of Handvo, made using curd and rava,this version is made up of rice and mixed lentils and requires fermentation.Any available vegetables like dudhi (bottle gourd),methi leaves (fenugreek),Carrots,onions,tomatoes, peas or corns can be used.This is a very good dish for kids tiffin.traditionally it is cooked on a slow flame with little extra oil in a non stick pan but same can also be baked in oven to avoid the extra oil.This dish was on my mind for long,finally nailed it today !!

Ingredients : 

1/2 cup Rice

1/4 cup Chana Dal

1/4 cup Yellow mung Dal

1/4 cup Urad Dal

1/4 cup Tuvar Dal

1/4 cup Curds.

1/2 cup grated Carrot.

1/2 cup chopped onion.

1/2 cup boiled Corns

1 tbsp Green chilli,Ginger and Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp Turmeric Powder.

1 tsp Sugar.

1 tbsp Lemon juice.

1 tbsp roasted Sesame seeds.

Salt to taste.

For tempering:

4 tspn Oil.

1 tsp Mustard seeds.

1 tspn Jeera.

1/4 tspn Asafoetida

2 tsp Sesame seeds.

Method : 

Mix,wash and soak all the dals and rice together in water for 3 hours.

Drain and grind to a smooth paste.

Remove in a bowl,cover and keep aside overnight for fermentation.

Once fermented,add all the remaining ingredients and mix well,add little water if required and make a thick batter.


Let it stand for 10 minutes.

Mix the batter well.

Divide batter into 4 portions.

Heat a non stick pan,add oil,mustard seeds,jeera,asaf asafoetida and sesame seeds, once they cracklea addone portion of the batter and spread well.


Cover with the lid and cook on slow flame for 8 minutes os till the sides turn brown.


Flip over and cook on other side for another 5 minutes.


Once crisp from both the sides,remove and cut into peices.

Make 3 more Handvo from the remaining batter.

Serve hot with green chutney.

Tip:Same can be made in oven,pour the batter in a greased plate and bake in preheated oven at 180 degrees celcius  for 20 minutes.Remove from the plate and add tempering on top.cut into pieces and serve.

Happy Cooking!!!


Puran Poli Icecream

Puran poli is a delcacy made in every Maharashtrian household. · The perfect preparation of puran poli is considered a highly-skilled task… an art actually!

I have made a small effort to turn this art into a delectable dessert.

Ingredients : 

2 cup Condensed Milk (1 tin Milkmaid/Mithai mate)

2 cup Milk.

1 cup Puran Sauce

400 gm Whipped Cream.(Ref glossary no 14)

For Puran Sauce

1 cup Chana Dal(Bengal gram dal).

1 cup grated Jaggery.

pinch of Black Pepper powder.

1/2 tsp Cardamom powder.

1/2 tsp Jaiphal(Nutmeg) powder.

Salt to taste.

Method :

To make puran sauce:

Soak chana dal in 3 cups water for 2 to 3 hours.Pressure cook on medium heat for 10 minutes adding 2 cups of water till the dal becomes tender.


Dont Drain  excess water,mash the dal lightly using the back of the spoon.


Add grated jaggery.


and cook well till jaggery is completely dissolved .


Further cook till mixture thickens a little bitbit stir continuously.

Add the cardamom powder, nutmeg powder, and black pepper powder mix well.

Let it cool completely,

In a mixie,grind it well till it becomes soft and smooth like a sauce.

Keep it aside


For Ice-cream

Mix together milk and condensed mik in a pan and beat well.Add half of the puran sauce.reserve remaining sauce for garnishing.


Transfer to a plastic box and keep in deep fridge.

Let it set for 3 hours,remove and beat well with hand blender.

Add whipped cream and mix with light hand.

Transfer  back to plastic box and keep in deep fridge for 6 to 8 hours or till completely set.

Remove a scoop in serving bowl and garnish with remaining puran sauce.

Serve immediately.

Happy Cooking !!!