Tava Reshmi Paratha


This is one of my favourite Paratha,if you learn the nack of making it properly,you will see nice layers opening up while roasting this paratha…


1 Cup whole wheat Aata.

1/2 tsp salt.

1 tsp Oil.


Dry Aata.

2 tbsp Coriander Leaves finely chopped.(Optional)

Water to knead the dough.


Knead a soft dough with aata,salt,water and oil.Keep aside for 20 minutes.


Make 8 balls out of the dough,take one ball and roll a roti out of it,smear some melted ghee and sprinkle some dry aata and chopped coriander leaves on it.

IMG_20200724_144151Give a cut from center and tightly roll the roti in one direction to form a cone.


IMG_20200724_144249Pat lightly to make it flat.

IMG_20200724_144308Roll out with light hands,applying minimum pressure using dry flour to form a thick roti.

IMG_20200724_144409Roast on a tava on medium heat from both sides,smearing some ghee.

IMG_20200724_145627Layers will come out while roasting.

IMG_20200724_145703Remove in a serving plate and press gently from the sides towards the centre to make the layers more visible.Serve hot with any curry of your choice.

Tip-Melted butter can be usead instead of ghee, tastes good.

Some chopped corriander or Pudina can also be added to dough.

Happy Cooking !!!


Square Paratha.


In northern Part of India,parathas are made almost daily to be enjoyed for breakfast, lunch or dinner. They are made by layering and rolling dough that is then cooked on a hot griddle until it turns golden brown on both sides. This process fills your kitchen with the wonderful aroma of freshly made paratha with the ghee melting over.

These can also be made in triangle shape,goes well with any north Indian gravy or Dal fry…


1 Cup whole wheat Flour.

1/2 tsp salt.

1 tsp Oil.


Dry Aata.

Water to knead the dough.


Knead a soft dough with wheat flour,salt,water and oil.

IMG_20200808_222516Let it rest for 20 minutes.Divide it into 4 equal portions and make balls out of it. 

IMG_20200808_222457Roll to form a roti,smear some ghee and sprinkle some dry flour on it.

IMG_20200808_222444Fold all the sides one upon another to form a square.

PicsArt_08-08-10.34.29Roll out into square with soft hands applying minimum pressure.

IMG_20200808_222329Warm a griddle over medium-high heat. Once the griddle is hot, carefully place the rolled out paratha on the surface and cook until the bottom of the paratha turns lighter that the uncooked top, about 1 minute.

IMG_20200808_213233With a flat spatula, flip the paratha and top with 1/4 teaspoon of ghee, spreading it evenly over the surface with the back of the spoon. Cook the second side until it turns light brown, about 2 minutes.

IMG_20200808_222248Flip the paratha and top with 1/4 teaspoon ghee, spreading it evenly over the surface. Cook until light brown, 1 to 2 minutes.

IMG_20200808_222208Gently press the paratha with the spatula to help the paratha cook evenly; be sure to press gently for a soft, flaky paratha. Once both sides get spotty golden brown, transfer the paratha to a plate.

IMG_20200808_222310Follow the same process for remaining dough balls.

Serve hot with vegetables,dal or pickle of your choice.

Happy Cooking !!!


Yellow Dal



This is  a malvani version of Dal,tastes yummy with steam rice, fried fish is the best accompaniment.This is my Dad’s favourite.He was a typical malvani,loved coconut in everything (vegetables,dals…..)I have grown up eating this,my mom makes it the best.


1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Small onion chopped.

1 Small tomato.

2-3 Green chillies.

1 tbsp oil.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp asafoetida.

5-6 Curry leaves.

1/2 tsp turmeric powder.

2 tbsp chopped corriander leaves.

2 tbsp Coconut Paste(Grind togeher 2 tbsp grated coconut+8 black peppers+1/2 onion,with 2 tbsp water)

Salt to taste.


Add chopped onion,tomato and green chillies to washed and soaked dal.

Pressure cook in cooker upto 3-4 whistles.

Heat oil in a pan.Add mustard seeds,jeera,asafoetida,curry leaves and turmeric powder.

Add cooked dal and salt.

Let it come to boil.

Add chopped corriander leaves and let it simmer for 2 minutes.

Add coconut paste.Simmer for a minute.

Serve hot with steam rice.

Happy Cooking !!!


Shankarpali/Shakar Para


This is a sweet usually prepared during Diwali.This recipe was given to me by my childhood friend Smita Pant.Its a easy to make awesome recipe.I am posting this here today,as my dear friend Sarita has asked for it.Every year, few days before diwali she calls me to ask for this recipe…Sari,I hope now that you have the recipe you won’t stop calling me.This one’s specially for you.


1 Cup milk

1 Cup Oil

1 Cup sugar

2 tsp jaiphal(nutmeg) powder.

Maida(Refined flour) as required.

Oil for frying.


Add sugar to milk and bring it to boil.

Heat oil.Let it cool.

In a parat(Big size plate with border) mix milk and oil,add jaiphal powder.Let it cool completely

Add maida and start kneading dough.

Use as much maida as required to form semi hard dough(hard than chappati dough but soft than puri dough).

Let it rest for 15 minutes.

Divide in 5 equal size balls.

Roll out each ball to 0.5 cm thickness roti.

Cut into long strips and then cut into diamonds.

Deep fry in hot oil on medium fire till light brown in colour .

Store in airtight container.

Happy Cooking !!!


Batata Bhajji



This is my all time favourite,I can have it any time….whenever i visit my mom’s home in Goa…..I ensure she makes it for me atleast once.


2 Large size potatoes(Washed,peeled andSliced thinly).

1 cup Besan

1/2 tsp turmeric

1 tsp red chilli powder.

1 tsp Dhania Jeera powder.

1/2 tsp Ajwain.

Salt to taste.

Oil for frying.


Wash,peel and slice potatoes thinly.

Keep it soaked in salt water for 1/2 hour.

Add salt,turmeric powder and chilli powder and dhaniya jeera powder to besan.

Make a thick batter adding water as per requirement.

Add crushed Ajwain.

Heat oil.Add 1 tbsp hot oil in besan batter and mix well,this helps in making crisp bhajis.

Dip few slices of potatoes and fry in hot oil on medium flame till they turn crispy.

Remove on absorbent(tissue) paper  to drain any excess oil.

Serve hot with tomato ketchup.

Happy Cooking !!!


Malvani Egg Drop Curry.


This is an Egg curry flavoured with  Spicy Malvani Masala. Malvani cuisine is known for its spicy, non vegetarian delicacies.Home made Malvani masala is a core ingredient that is used in most of the recipes .

For this curry, the raw eggs are directly dropped into the gravy instead of adding boiled eggs. If you want you can add boiled eggs or mix of both.


6 Eggs.

1/2 Onion finely chopped.

1/2 Tomato finely chopped.

1 tsp Ginger Garlic paste.

1 packet maggi coconut milk powder or 1 cup fresh coconut milk.

2 tsp Malvani masala.

1/2 tsp turmeric powder.

2 tbsp vatan.(Check glossary)

1 tbsp Oil.

salt to taste.

Few leaves of corriander finely chopped for garnishing.


Heat oil in a kadhai on medium flame.

Add chopped onion,tomatoes and ginger garlic paste,stir and cook for 2 to 3 minutes.

Add malvani masala and turmeric powder.

Roast for a minute,add vatan and half cup water.

Let it boil for a minute or two.

Add maggi coconut milk powder mixed in one cup of water/coconut milk.Add salt as per requirement.

Let it boil for a minute.Break open eggs 1 by 1 in a bowl and add to the gravy at a distance.


Cover and cook for 2 minutes.Garnish with chip corriander leaves.

Serve hot with your choice of Paratha,roti ,bhakri or rice.

Tip-Malvani masala is easily available in many shops,you can also buy it from Malvani jatra(fair) which is held in various grounds in Mumbai twice a year.We malvanis make it at home and store it to suffice us for an year.

Vatan is used in most of the malvani gravy dishes,its a paste made out of rasted onions and coconut.

Happy Cooking !!!


Sabudana Vada



This is one of mine and Shonty’s favourite snacks.As a child,during vaccations  whenever I used to visit my aunt’s(mom’s sister)house,she used to always make these for me and my cousin bro….we were a big fan of these vadas then and now also I just love them.simple to make and very yummy..


2 cups Sabudana(soaked in water for 4 hours)

2 medium sized potatoes(boiled,deskinned and mashed)

1/2 cup shengadana kut(raw peanuts roasted and grounded to powder)

3 green chillies

2 tsp jeera.

1 tsp sugar

salt to taste.

Oil for frying.


In a small mixie jar grind together chillies and jeera.

Mix all the ingredients together along with chilli-jeera paste.

Make small balls(big lemon sized),pat them on palm to make flat.

Deep fry in oil.Remove on absorbent(tissue) paper  to drain any excess oil.

Serve hot with green mint chutney.

Happy Cooking !!!


Kairiche lonche(Raw mango pickle)


This is a ready to eat  pickle,eaten fresh…Pickles go great as a side dish along with dal-rice, veggies or pulao. In fact some people I love pickle with rotis, methi thepla and parathas.

This instant pickle recipe is quick and easy to make. The pickle is prepared with raw unripe mangoes, mustard seeds and some spice powders.

The best part of this pickle recipe is that it can be made in less than 15 mins.This pickle also doesn’t require any sunlight or much of the cooking process.

Since mango season has started, I thought of making this instant pickle.


2 big size raw Mangoes.

4 tbsp Kashmiri Chilli Powder.

1 tbs Turmeric Powder.

4 tbsp Salt

1/2 cup Oil

2 tsp Mustard Seeds

1 tsp Methi(mustard seeds)

1 tsp Asafoetida.

2 tsp Sugar


Heat oil,add mustard seeds,methi and  asafoetida.

Let it cool completely

Cut raw mangoes in small pieces.


Add chilli powder,turmeric powder,salt & sugar.


Add cold oil.Mix well.

Store in a glass bottle.



This pickle is consumed immediately and made on daily basis during raw mangoes season.

Happy Cooking !!!


Aam Panha

This is an authentic maharashtrian recipe made in every maharashtrian house during summer….


2 cups pulp of raw mangoes(Kairi)

5 cups sugar.

1 tbsp salt

1 tbsp elaichi powder(cardamom powder)

Few strands of kesar.(optional)


In a  pressure cooker cook 4 raw mangoe with a cup of water for 3 whistles.

Let it cool completly.

Deskin the mangoes and extract pulp.

In mixie blend together mango pulp,sugar and salt.

Add elaichi powder and kesar.

In a glass add 2 tbsp of this above pulp and top it up with water and ice.

Serve chilled.

Happy Cooking !!!


Muskmelon & Mint cooler

This drink was invented on one hot summer afternoon…..


1 cup chopped muskmelon

A few sprigs mint.

2 tbsp khus syrup

2 tsp sabja(small seeds used in falooda)

Crushed ice.


In a mixie jar blend together muskmelon pieces,mint leaves and crushed ice.

In a long stem glass ,put 2 tbspn khus syrup,add some sabja (soaked in water for 10 mins)

Top up with muskmelon and mint pulp.

Decorate with mint leaves.


Serve chilled.

Happy Cooking !!!