Thursday, July 27, 2017


This is a mouthwatering fried fish delicacy from konkan region. Anjal fry is one of the popular fish served in most of the Mangalore non veg restaurants. This goes perfect with steamed rice and saar which I would love to have all the time. I am a big fan of fish masala fry rather than rava fry. So here I have coated with lots of spice based masala. You can also use the same masala with pomfret or prawns or sardines. Another 2 technique I have used is the flavour of curry leaves burst out when its being fried along with fish fry and believe me thats just incredible. And the other is at the time of preparing masala instead using water, I added coconut oil to make a paste. This gives a shiny texture to the fish and boasts a delicious tropical coconut scent and flavour.


10 Pieces of Anjal

2 tbsp Chilly powder

1 tsp Turmeric powder

1 tsp Pepper powder

1/2 tsp Hing

1/2 tsp Ginger garlic paste(optional)

1/2 tsp Tamarind extract

Salt to taste

2 tbsp Coconut Oil

Few curry leaves along with stem.

1 lime extract


Clean the fish pieces well adding little turmeric powder and vinegar. This reduces the fishy smell. Patch it dry.
In a plate, put red chilly pd, turmeric pd, pepper pd, hing, ginger garlic paste, tamarind extract and salt. Mix them well. Now add coconut oil and make it like a paste to form masala. Apply this masala on fish and marinate them for 15 min.
Heat 1 tbsp of oil in a non stick pan. First place the curry leaves and then keep the marinated fish upon the bed of curry leaves. Fry the fish on both the sides under medium flame till it turns golden brown.
Squeeze the lime just before the serving.


Wednesday, July 26, 2017


Soya kofta is a curry in which the deep fried round dumplings of soya are cooked in spicy gravy of tomato and cashew paste. The addition of  fresh cream gives you a smooth and rich texture to the gravy. This curry goes well with chappati or butter naan or phulkas in lunch or for dinner.


1 Cup cooked Minced soya

1 Boiled and grated Potato (small)

1 tbsp Garlic garlic paste

1 tsp Cumin pd

1 tsp Amchur pd

1 tsp Chilli pd

2 tsp Cornflour

Salt to taste.

Oil for deep fry.


2 Onions Chopped

2 Tomato Chopped.

1 Green chilly

2 tsp Jeera.

1 tbsp Garlic

2 tsp Coriander pd

1 tsp Turmeric pd

2 tsp Kitchen king masala

1 tbsp Cashew paste

2 tbsp Fresh cream

1 tbsp Oil.

Water as per required

Coriander leaves for garnish

Salt to taste.


In a big bowl, add minced soya, grated potato and rest of the ingredients except oil, mentioned one by one and knead into a dough. Add cornflour as needed. Grease your palms and make small balls and keep it aside. Heat oil for deep fry and fry them till golden brown.

For the curry, Heat oil in pan. Season with jeera and add garlic, green chilly and onions. Fry till the onions turns slight brown. Add all the masala powders and saute well. Add tomato and cashew paste and stir well for about 3 to 4 min. Depends upon the gravy, add little water and cook over medium heat. Stir in between occasionally. Add fresh cream and coriander leaves and give it a nice mix. Transfer the gravy with a bowl and garnish with fried soya kofta. Serve hot with chappati or naan.



Thinking of a Tea party menu? Then I would recommend which everyone would love to have the one and only crispy and crunchy Onion rings. There are many variety of making this snack but here I have prepared with Indian touch. Its a lip smacking delicacy that will stay in your heart forever. So enjoy :)

3 Onions (cut it into thick round)


1/2 Cup Maida

1 tbsp Besan

1 tbsp Corn flour.

2 tsp Ginger Garlic paste.

2 tsp Pepper powder.

1 tsp Tomato Ketchup

1/4 Oregano

Pinch of Cooking soda.

Water as per needed.

Salt to taste.

Oil for deep fry.

Peel and slice the onions 1/4 inch thick. Separate the layer and soak it in cold water for about 15 min. Drain and patch it dry. In a bowl mix all the ingredients mentioned above except oil.  The batter should be of thick consistency so that the onion rings are well coated. Heat oil for deep fry.  Dip the rings one by one in batter and deep fry them till golden brown.

Serve hot with ketchup or mayo


Monday, July 24, 2017


After a simple meals, having chilled dessert is like heavenly. Yogurt is one ingredient which is loved by my family. So being yogurt lovers, taught of making simple fruit flavoured delight from fresh fruits. Any of your fav fruits can be added. In between the layers, crunchy cereals also taste good. Kids who hates to have fruits these days do try giving such colourful and calcium filled servings and see the final results ;) The fun part in having layered dessert is you got to taste different fruit flavours in one spoon :) Thats just ourstanding. Its makes me drool now ;(  Do try this dessert for sure :)


2 Cups Yogurt

3 tbsp Fresh Mangoes

3 tbsp Fresh Strawberries

3 tbsp Fresh Chikku.

1 tsp Vanilla essence.

Pomegranate seeds for garnish

Honey (if needed)

Sugar (optional)


Divide the yogurt. Now just beat the mangoes with half portion of yogurt and keep it aside. Follow the same with rest of the fruit with yogourt. Keep one portion as blank which is be blended with vanilla essence.  For sweetness add sugar or honey as per your taste.
Now in a serving glass begin with a layer of adding mango yogourt. Follow with a layer of chikku and strawberry yogurt. If the glass is tall then continue the same with 2 more times. Repeat for the remaining glasses. End up with vanilla yogurt with a sprinkle of pomegranate seeds on top.

Serve Chill :)



This is a special halwa for diabetic people and also for the dieting people who can have how much ever they need without any issue as there's no addition of sugar in it. The sweetness of the beets and dates makes this Indian sweet dish tastes delicious and yummy. Like the way we make carrot halwas, this beets halwa also need the same procedure. Only the ingredient I missed to use is the Khoya and that's optional. Since rainy have arrived, what better way to warm yourself up by having a bowl of warm beetroot dates halwa :) So do try this for sure ;)


2 Cups Beets grated

1/2 Cup De seeded Dates

3 tbsp Ghee or less

1 tsp Cardamom pd.

1/2 Cup Milk.

2 tbsp Dry fruits (chopped)

Almonds for garnish


Heat 1/2 tsp ghee in a non stick pan. Roast dry fruits and keep it aside. In a same pan add 1 tbsp of grated beets and fry until the raw smell disappear. Then add milk and allow beets to cook till soft. Once its done, add the finely chopped dates and mix well. Add cardamom powder, remaining ghee and saute it well for another 10 more min under low flame. Mix in the fry ed nuts and transfer into a serving bowl. Garnish with chopped almonds and serve hot.