Prawns Chilli Fry.

This dish is a very appetizing combination of sautéed prawns, sauces and fresh vegetables.In restaurants its usually served as a starter,can be easily made at home with minimal ingredients and
goes very well with any chinese soup, noodles or rice.


500 gm Medium sized Pawns.

1 Egg.

½ tsp Black Pepper Powder.

2 tbsp Maida.

2 tbsp Cornflour.

1 tsp Soy Sauce.

Salt to taste.

Oil for frying.

1 tbsp Sesame Oil.

2 tsp Garlic finely chopped.

2 tsp Ginger finely chopped.

5-6 Green chillies slit into half.

1 cup Onion Cubed.

1 cup mixed Capsicum cubed ( Red, Yellow and green).

2 tbsp Spring Onion greens Chopped.

1 Chicken Stock Cube.

2 tsp Soy Sauce.

1 tsp Red Chilli Sauce.

1 tsp Vinegar.

Salt & Pepper to taste.


Wash,peel and de vein the prawns, tap them dry using a kitchen towel.

Add prawns in a bowl along with egg, salt, black pepper powder, maida, cornflour and soy sauce,mix keep them aside for 15 mins.

Heat oil for frying in a pan.
When the oil is hot, add the prawns and fry until nicely browned.

Drain and keep aside.

Heat oil in a wok.add onion from spring onion, ginger,garlic and green chillies, fry on high heat for 1-2 minutes.

Add cubed onion and tri colour capsicum and fry for another minute.

Add powdered chicken stock cube, soy sauce, red chilli sauce and vinegar along with ½ cup of water and cook for 2-3 minutes.
Add salt and pepper.
Add the prawns and toss them in the masala.

Garnish with spring onion greens.
Serve immediately.

Tip:If tri colour capsicums/bell peppers are not available,any colour capsicum can be used.

Same dish can be made using paneer or chicken instead of prawns.

Happy Cooking!!!


Tondli Kaju Usal.

This dish is also known as Tendli-bibbe upkari and is favourite in Goan,manglorean and kokani cusine.

During season, fresh tender cashews (called bibbe in Konkani) are available in the market, which are traditionlly used to make this dish.
If the same are not available you can use dry cashew nuts,soak them in warm water for a while and then break them into two.

This dish is a must in the meals served at temples and hence no onion or garlic is used in it, also a popular dish in wedding.

I got this recipe from a dear friend Mrs Roma Kamat who is an educationist, fashionista and makes awesome food.


1 cup Tondli( Ivy Gourd )cut into long pieces.

1/2 cup raw tender Cashew Nuts.

1 tbsp Freshly grated Coconut.

1 tsp Coconut Oil.

1/2 tspn Mustard Seeds.

A pinch of Asafoetida.

4-5 Curry Leaves.

2 Green Chillies.

Salt to taste.


wash and pat dry the tondlus,Cut them lengthwise and keep in a bowl full of water.

Soak the tender Cashews in warm water for a while then peel the skin and break them into two.Keep aside.

Heat oil in a kadhai,add mustard seeds, asafoetida, green chillies and curry leaves.

Add chopped tondli and cashew,add salt and a spoon of water,cover and cook for 7 to 8 mins or till tondli is cooked.

Add grated coconut and chopped coriander leaves.
Mix well.

Serve with phulka or bhakri.

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!!!


Shengdanyachi Koshimbir.

This is one of the simplest and most addictive side dish.Can be served as salad with food or as an accomplishment with drinks.


1 cup Peanut (roasted and fried).

1/4 cup Onion finely chopped.

1/4 cup Tomatoes finely chopped.

1 Green Chilli finely chopped.

1 tbsp Coriander Leaves finely chopped.

1 tsp Ginger grated.

juice of half Lemon.

Salt to taste.

Oil to fry Peanuts.


In a pan heat the oil,add lightly roasted Peanuts and get till crisp,remove on an absorbent paper and keep aside.

In a bowl mix together onion,tomatoes,ginger and green chillies.

To this bowl add peanuts and salt.

Add lemon juice and mix well.

Remove in a serving bowl garnish with chopped coriander leaves and serve immediately.

Tip:Do not skip adding ginger,as it brings in the magic in this dish.

Happy Cooking!!!


Bhendi Cha Thecha.

I had seen this recipe on one of the Maharashtrian cooking group on FB and was long on my mind,so today finally could try it, and trust me it turned out awesome.

Needs minimal ingredients and tastes amazing with Bhakri.

It’s one of the tastiest dish from Khandeshi cuisine.


200 gm Bhendi.(Okra).

1 tbsp Oil.

1 tspn Jeera.

1/4 tspn Asafoetida.

6 Curry Leaves.

4 Green Chillies.

4 pods of Garlic.

1/2 tsp Turmeric Powder.

2 tbsp Roasted Peanuts Powder.

1 tbsp Coriander Leaves chopped.

Salt to taste.


Rinse bhindi (okra) well with water. Drain all the water.Dry each bhindi with a kitchen napkin to avoid it getting slimy while cooking.

Slice and discard the stalks and the lower tip from the bhendi,cut into large pieces.Keep aside.

In a kadhai heat oil,add jeera, asafoetida,curry leaves, garlic and green chillies cut into pieces.saute well till skin of green chillies turn white.

Add bhendi and roast on a slow flame till it is cooked and becomes crisp.

Let it cool completely.

Add cooked bhendi to mortar and pestle add roasted peanut powder,salt, turmeric powder and chopped coriander leaves and make a coarse paste.

If you don’t have a mortar and pestle, you can also crush the ingredients in a food processor. Just make sure to keep it coarse and not pasty.

Tip:This dish is a bit spicy,you can adjust the same by reducing the chillies.

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!!!


Mithai Cake

If you are a brand new baker and on a look out for easy simple recipes,this one is definitely for you.

Here I have used ras malai essence if same is not available you can always replace it with vanilla essence.Cardamom powder and Kesar does the magic

You can even make Mithai Muffins out of the same recipe.


100 gm Butter.

130 gm Sugar.

150 gm Flour(maida).

2 Eggs.

1tsp Baking Powder.

1tsp Rasmalai Essence.

1/4 tsp Yellow Colour.

1/4 tsp Cardamom Powder.

1/4 tsp Kesar.

1/8 cup Warm Milk.

1/2 cup sliced Dry fruits (Pistachio & Almonds)

1 tbsp Dried Rose Petals.


Soak Kesar in warm milk and keep aside.

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

Sieve together flour and baking powder thrice.Keep aside.

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

Add egg one at a time,continue beating.

Add essence,colour and Cardamom powder.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add Kesar infused milk,mix well.

Pour into lined/greased baking tin.Top up with sliced fry fruits and rose petals.

Bake at 180degreeC for 40 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Invert on cooling mesh,de mould and let it cool.Cut into pieces and enjoy.

Happy Cooking !!!


Cheese Paratha.

Parathas form an important part of North Indian breakfast and there is no way you can ignore them. Stomach-filling and delicious, stuffed parathas can be enjoyed with curd, pickles and even your favourite sabzi. You must have heard of the usual parathas like aloo paratha, paneer paratha, gobhi paratha; however, here is a paratha recipe that will make you eat them in no time. Cheese Paratha is something that you can easily prepare in the comfort of your home.They are really easy-to-make and can be prepared in a jiffy. It is a perfect dish to pack for your kids’ lunch box and they will love you for it!


For Dough:
2 cups Whole Wheat flour.

A pinch of Carom seeds.

2 tsp + 1 tsp Ghee.

Water for kneading the dough.
Salt to taste.

For Stuffing:
2 Green chilli, finely chopped.

1 inch Ginger, finely chopped.

A pinch of Chilli flakes.

A pinch of Oregano.

⅓ cup Mozerella Cheese grated.

2 tbsp Coriander leaves chopped.

Salt to taste.

Other Ingredients:

Ghee for smearing.

Dry Flour.

For Dough:
In a bowl, add whole wheat flour, salt to taste, ghee and mix once.
Now, add water and knead it properly, apply ghee cover and keep aside for half an hour.

Make equal size balls in even numbers and keep aside.

For Filling:
In a bowl, add green chilli, ginger, salt,chilli flake, coriander leaves, oregano and grated cheese.

Mix it well.

Keep aside.Now take two equal portions of the dough and roll it using a rolling pin,on one paratha spread little ghee and sprinkle dry Flour.

Spread the prepared filling .

Now place the other rolled paratha on top of it properly.

Press the corners with fork to seal the edges.

Now, apply some ghee on a pan and place the paratha and cook slightly crisp from one side.

Flip it and cook from the other side till done.

Smear ghee and serve hot with pickle, green chutney, mayonnaise or ketchup.

Happy Cooking!!!


Tandoori Roti.

Tandoori Roti is an Indian flat bread made with wheat flour using tawa on a gas stove.Traditionally it is made in tandoor oven and goes well with any vegetable or curry dish.
Usually we prefer going to our favourite indian restaurant to relish tandoori items due to lack of tandoor in our kitchen,but trust me the roti made with this recipe has taste as well as texture exactly same like the one made in tandoor.
To make this roti you will need iron tava as roti will not stick to nonstick tava.


2½ cup Wheat Flour.

1 tsp Sugar.

1 tsp Baking Powder.

¼ tsp Baking Soda.

½ tsp Salt.

½ cup Curd.

Water for kneading.

2 tbsp Oil.

Butter for smearing.


In a bowl mix together wheat flour, sugar, baking powder, baking soda and salt.

In this now add curd and start to kneading the dough,add water as required and continue to knead for 5 minutes.
Now add 2 tbsp oil and knead until the dough turns smooth and soft.
cover and rest for 1 hour.
After 1 hour, kenad the dough again till smooth.

Pinch a ball sized dough and dust with wheat flour.
roll gently, making sure the roti is slightly thick,on one side of the rolled roti sprinkle some water and spread uniformly.
Heat iron tawa on medium flame,once the tawa is hot transfer the roti onto the tawa.
placing waterside down, press gently, so that the roti sticks to the tava.

Cook for a minute or until the roti partially puffs up and the base is cooked.

At this stage flip the tawa onto the flame and cook until the roti is cooked uniformly.

Scrape the roti and remove in a plate,brush the roti with butter.

Serve immediately with curry of your choice.

Happy Cooking!!!


Mudda Bhaji.

This dish comes from the neighboring state of Karnataka, the North-Western part, to be precise.commonly made on kolhapur karnataka border….’Mudda Bhaaji’ or ‘Muddi Palya’ (in Kannada) is generally thick in consistency (denoted by the word ‘Mudda’), which is close to the Maharashtrian ‘Gola’ bhaaji. ‘Palya’ means Vegetable (bhaaji).

Also during summer season,there is a scarcity of good green leafy vegetables,so this recipe comes handy..

In Karnataka usually this dish is served in wedding meals…


1/2 cup Turdal.

2 Green Chilies.

1/4 tsp Turmeric powder.

1 tbsp Oil.

1 cup finely chopped Spinach.

1 tsp Tamarind Pulp.

1 tsp Jaggery Powder.

Salt to taste.

For Tempering:
1 tbsp Oil.

1/2 tsp Mustard Seeds.

1/2 tsp Cummin Seeds.

1/8 tsp Asafoetida.

2 tbsp chopped Garlic.

2 Dry Red Chilies.

1/2 tsp Red Chilli Powder.

2 tbsp raw Peanuts.


Wash turdal and pressure cook with sufficient water for 4 whistles.

Once the pressure is released,beat the dal well till it forms into a thick lumpy paste,keep aside.

Clean and chop palak finely.Keep aside.

Heat up oil in a pan,add chopped green chillies,add spinach and cook for about 3-4 minutes.

Now,add the cooked dal, turmeric powder,tamarind pulp,jaggery and salt, mix well.
Simmer on medium heat for about 5 minutes or till the palak is well cooked.

For Tempering:

Heat oil in a pan.
Add peanuts and fry until these turn light golden.
Add mustard seeds, Cummin seeds and asafoetida.
Add garlic and fry until it gets nice golden color.
Add dry red chilies, red chili powder and mix well.

Remove the prepared bhaji in a serving bowl and
add this tadka on the bhaji.Serve hot with bhakri or rice.
Tip:Tadka is not mixed into the sabji.

Happy Cooking!!!