Schezwan Egg Noodles.


1 packet Noodles.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 Eggs (beaten)

2 tsp grated Ginger-Garlic

1 tbsp Chings Schezwan Chutney.

Salt and Pepper powder to taste.


Boil noodles as per instructions on the pack,drain and keep aside.

Shredd all the vegetables.keep aside.


Beat eggs and keep aside.

Heat oil in a big wok/pan.

Add grated ginger garlic,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables ,Stir fry for 2 minutes on high flame.


Add schezwan sauce and beaten eggs,mix well and stirfry till egg is cooked.

Add cooked noodles ,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and garnish with chopped spring onion greens.serve hot with gravy of your choice.

Tip:Shredded chicken can also be added to this rice.

Happy Cooking !!!


Suran (Yam) Kaap

Kaap is a very common side dish made in most of the maharashtrian households.

They are made out of many vegetables like potato,sweet potato,raw banana,brinjal…

Here we have par boiled suran with kokum and salt,to remove itchiness of suran.

Goes well with anything,dal rice,kadhi rice…


1/4 kg Suran (Elephant Yam).

4 Kokum.

1/4 cup rice flour.

Oil for frying.

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,deskin and cut suran into thin slices.In a bowl full of water add suran,salt and kokum,boil it for 7 minutes on medium flame.Drain and keep aside.(discard kokum)

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the suran slices.Leave it to marinate for 15 to 20 minutes.

Heat Oil in a frying pan.

Coat the marinated banana slices with rice flour .

Shallow fry in the oil from both sides till crisp.

Drain on an absorbent paper to drain out excess oil.

Serve hot.

Happy Cooking !!!


Dalimbi Bhat/Valachi khichdi.(Bitter Field Beans Pulav)

Dalimbi bhaat also known as valachi khichdi is a Maharashtrian dish made in every household.

Its basically Pulav made with kadve vaal(Bitter field Beans) and rice flavored with goda masala(Kala masala).

Usually served with koshimbir,lonche and Papad.

Ingredients :

2 cups Rice.

3 cups Hot water.

2 cups kadve vaal.

1 cup thick Coconut milk.

1cup Onion finely chopped.

1 tbsp Ginger Garlic paste.

1 medium Potato (deskinned and chopped into big pieces )- Optional

2 tbsp Gheee.

2 Tamal patra.(Bay leaves)

1/2 tsp Jeera.

1/8 tsp Hing.

1 tsp Chilli Powder.

3 tsp Goda Masala.

1/4 tsp Haldi powder.

Salt to taste.

For Garnish :

1/4 cup freshly grated Coconut

2 tbsp Chopped Fresh Coriander leaves.


Kadve Vaal are easily avaialble in market.

kadu vaal0

Wash and Soak Vaal overnight in 2 cups of water,next day drain water and keep for sprouting.

Deskin them.

kadu vaal7

Soaked,sprouted and  deskinned Vaal are also available in market.

Wash and soak rice in water for 30 minutes. Drain and keep aside.

Chop potatoes and keep aside soaked in water.

Heat ghee in a thick bottom vessel, add tamal patra,Jeera and hing,stir fry 30 secs.Add chopped onions and ginger garlic paste,saute for 2 minute.

Add vaal and potatoes,saute well cover and cook for 2 minutes.

Add red chili powder,haldi powder and goda masala,mix well.

Reduce heat,Add rice and salt ,mix well.

Add coconut milk and  3 cups of hot water and bring to a boil.

Reduce flame ,cover and cook till rice is done.

Remove in a serving bowl. Garnish with freshly grated coconut and chopped coriander leaves.

Serve hot with pickle,raita and papad.

Happy Cooking !


Neer Phanas Kaap.


This is one of my favorite side dish.Neer Phanas is also known as bread fruit.Mostly available in costal region of koksn,Goa,Kerala…

My mom has a huge tree of Neer Phanas in her back yard and we get a good yeild of Neer Phanas every year.

I am very fond of this vegetable,at times my mom courriers them to me to Mumbai.

Neer Phanas has a mild sweetness,which gives this dish a distinct flavour.

Here goes the recipe….


1Neer Phanas (Bread Fruit)

1/4 cup rice flour.

Oil for frying.

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.


Remove skin of neer phanas and cut into thin pieces lengthwise.keep them soaked in salt water for 10 minutes.Drain and keep aside.


Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the neer phanas slices.Leave it to marinate for 15 to 20 minutes.


Heat Oil in a frying pan.Coat the marinated neer phanas slices with  rice flour .Shallow fry in the oil from both sides till crisp.



Drain on an absorbent paper to drain out excess oil.

Happy Cooking!


Kesar Pista Sheera.

Sheera is one of the most favorite sweet dish made in every Maharashtrian household…

This is a little richer version of regular sheera,addition of kesar and milk masala gives a very festive flavor to it…

So here goes the recipe…


1 Cup rava(roasted in 3 tbsp ghee)

3/4th Cup Sugar.

1 Cup milk.(Boiled)

2 tbsp ghee.

2 Bananas(over riped) chopped finely.

5 to 6 Cloves(lavang).

2 Pinch salt.

2 tbsp chopped dry fruit (cashew nuts, Charoli,almonds and pistachios)

2 tbsp Milk masala.

2 tspn cardamom (elaichi) powder.

Few strands of kesar.


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.

Soak kesar in 1 tbsp warm milk.keep aside.

In a Kadhai heat 2 tbsp ghee.Add cloves and chopped banana.

Cook stiring continuously till babanas are cooked and turn golden in colour.

Add chopped dry fruits,save some for garnishing.

Add roasted rava and salt.Stir well.

Pour boiling hot milk on rava.

Stir.After the milk is completely absorbed in rava add sugar,milk masala and kesar dissolved in milk.

Stir well.Cover and cook till sugar melts completely.

Switch off the gas and add cardamom powder.

Stir well.

Remove in serving bowl and garnish With chopped nuts.

Serve hot.

Happy Cooking!


Kolambi sukka (Prawns Dry)

This is very easy to make prawns gravy,usually made dry to serve with bhakri…you can add little more water or coconut milk to make more gravy…

This dish has a unique taste of Malawani masala and Kokum.

Ingredients :

1 cup deveined, Cleaned and washed Prawns (medium size)

1/2 cup Onions finely chopped.

1 tsp Ginger-Garlic paste.

1 tbsp Malvani masala.(

1/4 tsp Haldi powder.

2 tbsp Vatan.(

3 Kokum.

1 tbsp Oil.

Salt to taste.

2 tbsp Coriander leaves, finely chopped.


Wash, deshell and devein the prawns and keep aside.

Add salt,haldi powder and malwani masala,mix well and keep aside.


In a thick bottom pan,heat 1 tbsp Oil,add onion and saute till pinkish brown in colour.Add ginger garlic paste,stir and cook for a minute.

Add marinated prawns,mix well cover and let it cook for 5  to 7 minutes or till the prawns are cooked. Add little water if required as prawns will leave its own water.Add vatan and Kokum.

Once prawns are cooked ,remove the lid and cook till dry.

Garnish with chopped corriander leaves and serve hot with roti or bhakri of your choice.

Happy Cooking !!!


Fresh Mango Icecream

Mango,the king of fruits and everyones favorite…not really,my husband doesn’t eat a single piece of mango…which amazes me and my son…as we love it…so during the season making mango ice cream and cake is mandatory…

I have earlier posted a recipe of mango ice cream…

This one is little different and comes out more soft and smoother..Here I have used non dairy whipping cream which is easily available in market,you can also use Amul fresh cream or any other dairy/non dairy whipping cream.

I have served it here with chopped mango peices.

Here goes the recipe..


1 cup Whipping cream.

1/2 cup powdered Sugar.

1/2 cup Milk.

2 cups Fresh/Frozen Mango Pulp.

1 cup chopped Mango.


Here I have used non dairy whipping cream.

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

Refrigerate a bowl and blades of electric beater/whisk for 20 minutes.

Once cold add cream to the bowl along with sugar.

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 mango pulp,mix well with light hand,now add chopped mango peices.Mix well.

Pour in a bowl and keep in deep freezer for 5 to 6 hours.

Once set scoop out in a bowl and serve with chopped mango peices.

Happy Cooking!!!







Mango and Chocolate Chips Cake

When in Goa,I always crave for mango cake available in pastry cottage,it just melts in your mouth…

But could never store it in stock as its highly perishable as fresh mango pulp is used and won’t last for more than 2 days.

This recipe was on my mind for long,finally tried it and nailed it….

Happy Me.

As I always say …for me baking is a therapy !

Here goes  this simple recipe…..


100 gm Butter.

130 gm Sugar.

150 gm Flour(maida).

2 Eggs.

1 cup Mango Pulp.

1tsp Baking Powder.

1 tsp Mango/Vanilla Essence.

Few drops Orange Colour.

2 tbsp Chocolate chips.


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 and colour,mix well.

Add mango pulp,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.

Pour the prepared batter in greased tin.Sprinkle chocolate chips on top.

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 on cooling mesh,once completely cooled cut into slices and serve.

Happy Cooking!!!


Tips:This cake can not be stored for more than 2 days.

Chopped mango pieces can also be added to this recipe.

Curry Leaves Chutney (Powder)

Curry leaves chutney powder is a very tasty and healthy recipe.Main ingredient of course is curry leaves,which are roasted and ground to a fine powder along with few other ingredients.

This chutney goes well with dosas,idlis or even Dal rice.

This chutney can be stored in refrigerator for 3 months.


1 cup Curry Leaves(washed and dried)

10 Red Chilies.(adjust as per your taste)

1/2 cup Chana Dal.

1/2 cup Urad Dal.

1/2 cup Dry Coconut or Desiccated Coconut.

2 tsp Coriander seeds

1/2 tsp Asafoetida

1 small lemon sized Tamarind.

2 tsp Oil.

Salt to taste.


In a frying pan heat 1tsp oil. Add curry leaves and roast them on low flame.

Roast till super crisp.Once done, take them out and keep aside.

Add in dry or desiccated coconut and fry until crisp. Once done take out and keep aside.

In the same pan add remaining oil ,add red chilies and roast until they puff up. Once done remove and keep aside.

Now add in chana dal. Dry roast until slightly brown,once done remove and keep aside.

Now add in urad dal. Dry roast until slightly brown once done remove and keep aside.

Now add 2 tsp of coriander seeds, asafoetida and tamarind pieces.Roast them for a while and switch off the gas.

Now add all other previously roasted ingredients,add in salt as per your taste and mix well.

Keep aside to cool.

Once everything cools down,transfer to a mixie jar. Grind until fine powder.

Store in an air tight container.

Happy Cooking!!!


Oats & Moong Dal Khichdi.

Just back from a short and refreshing trip to Delhi.Delhi can also be called as our food capital…it has so much variety of food to offer a traveler…Momos,Ram ladoos, Chats,Parathas,Tandoori, Mughlai……the list is endless .

So after this gastronomical experience wanted to make something simple but tasty….so tried my hands on this vegetable oats and mung dal khichdi..

It’s almost same as our humble dal rice khichdi,here rice is replaced with oats…and the recipe needs some extra water to get the right consistency .

I love my khichdi’s consistency to be semi solid,if you want you can lessen the quantity of water and make it more like pulav,also tempering can be added.

So here goes the recipe…


1/2  cup Oats.

1/2 cup Split green gram skinless (bina chilkewali moong dal)

1 cup mixed vegetables cubed(Carrots,Potatoes,Beans,Green peas.)

1 Onion chopped .

1 Medium sized Tomato chopped.

1 tbsp Ginger and Garlic finely chopped.

2 Green chillies finely chopped.

1/4 tsp Haldi powder

1 tsp Red chilli powder.

1 tbsp Ghee.

Salt to taste.

1 tbsp chopper Corriander leaves.


Heat 1 tbsp ghee in a cooker or pressure pan,add chopped ginger and garlic,saute for a minute and add green chillies and onion.once onion turns translucent add chopped tomatoes, mix well and cook for 2 minutes.

Now add haldi powder and chilli powder, fry for a while, add 2 tbsp of water and let it cook for 2 minutes.

Add chopped vegetables,drained dal and oats,add salt.Mix well and saute for 2 minutes.

Add 4 cups of boiling water,mix well and cook on high for 3 whistles and on low for another 2 whistles.

Open the cooker after the pressure is realised,mash well with back of the spoon.

Remove in a serving bowl.

Sprinkle some red chilli powder and garnish with chopped Corriander leaves.

Remove in a serving plate and serve hot with pickle and papad.

Happy Cooking!!!