Wednesday, September 20, 2017


My first try on poached eggs was a success. I tried and followed the instructions referring The pic was eye catching and made me try making as my family are the egg lovers. I would say this is the best way to cook eggs specially for the person who are on diet :). Poaching allows the proteins in food to uncoil slowly, without squeezing out moistureI prepared poached egg as an evening snack for my daughter which ended up making burgers and it was sooo yummy and soo delicious.

For the recipe please click here


1 Bun


Onion slice

Tomato slice

Salt and pepper to taste

Cheese slice

Cut the bun into 2 halves. Apply mayonnaise on both the halves. Place the tomato and sprinkle some salt on it. Then place the cheese ad upon that onion. Carefully and with gentle touch keep the poached egg and finally with the other half of bun on top.
Serve immediately.
A pic when my little one had her first bite ;)


Thursday, September 14, 2017


I had some lefover potato upkari which I ended up making tikkies.  As you all know potato is the binding agent, does not matter if its in the form of side dish. I even make aloo parathas using leftover batata upkari :) This time taught of mixing with soya granule and give it a shape of tikkes which tasted heavenly. It was crunchy from outside and very soft from inside. No one will ever be able to guess what this fun snack used to be :)

1/2 Cup Leftover Potato upkari

3/4 Cup Soya Granules

3 Cloves Garlic

Pinch of Amchur powder

1 tsp Red chilly pd

1 tsp Garam masala pd

2 tbsp Coriander leaves

1 Green chilly

Cornflour if needed

Rice flour for dusting.

2 tbsp Oil for shallow fry

Salt to taste

In a blender add all the ingredients except coriander leaves, cornflour, rice flour and oil and blend coarsely for a min. Transfer them into a bowl. Add cornflour if the mixture is moist. The consistency should be thick enough like a dough. Heat oil in a non stick pan. Apply some oil in ur palms and make small patties. Spread rice flour in a plate and roll each patties on the rice flour and gently shallow fry them on both the sides till crisp.
Serve hot with mayo or ketchup :)


Wednesday, August 23, 2017


I am so excited to tell everyone that its my 400th post. Phew!! Still I could not believe that I am stepping on my 400th post ;) It has been a long journey. Blogging has given me something to look forward to every day, which is such a blessing :) I would like to thank my family, my relatives,each and everyone whose on my facebook specially, Thank u so much for your faithful viewership, likes and encouraging comments over the past few years. I hope you all will stay with me for the next upcoming years too:)
Now coming back with my recipe, as a treat and also as a celebration of my 400th post, here i am presenting to you all a small delight ie Swirled cake :) Swrils on a cake looks really spectacular isn't? Such cakes always catches my eyes since it has a chocolate ribbon going through it. This is one of my classic cake, very simple and easy to make. Also you can satisfy your carving anytime.

1 Cup plus 2 tbsp Maida

1/2 Cup Thick Curd

1/3 Cup Oil

1 Cup Sugar

2 tbsp Milk.

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Vanilla essence


1 Tbsp Icing sugar

2 tbsp Coco powder

2 tbsp Water


Sieve maida, baking powder and baking soda 2 to 3 times and keep aside.
In another bowl, add oil, thick curd and blend with a hand mixer till it becomes light. Gradually add sugar and vanilla essence to it and mix well. Now add the flour mixture little by little and blend to a smooth batter. Add milk if the batter is too thick.
In another bowl, add icing sugar, coco pd , water and mix well without forming any lumps. Keep aside.
Preheat the oven for 180 degree. Grease 7 inch loaf mould and dust some maida all over so that the cake does not get sticked to the mould. Now the fun part comes ;) Pour half of the batter in the mould. Tap gently to spread batter evenly. After that pour 1/2 spoonful of chocolate mixture by making droplets evenly across the batter. With the help of a toothpick, make swrils in the batter. With a gently touch, make uneven deep patterns. Pour remaining white batter and end up repeating the same swril process adding chcocolate mixture on the top. Bake in a preheated oven for 180 degree for 35 to 40 min. When its baked, cooled and sliced you will see a nice evenly patterns :)


Tuesday, August 22, 2017


Peri peri chicken is a spicy dish with roots in both Africa and Portugal. It derives its name from peri peri sause. These truly are the best ever chicken legs you could ever have. If you have a ready sauce in your hands then its quick, simple and impressive dish. I got very inspired when my niece posted it on whatsapp :) and by that day onwards, I have been dying to make this dish and taste. As expected it was great and tastes heavenly.
Peri peri chicken can be grilled on a oven but though I was not used to Grill mode, I ended up grilling on my grilled pan which was equally good.

3 Chicken legs

5 tbsp Peri peri sauce

1 tsp Oil

Salt to taste

Onion rings for garnish

Lemon wedges.
Take the cleaned chicken and make deep cuts on them. Pour the peri peri sauce on it and marinate for 3 hours. Heat up a grilled pan. Add a tsp of oil and place the marinated chicken legs on it. Increase the flame and make sure these gets nice grilled marks  on both the sides inverting occasionally. Brush with some more sauce and cook for 20 to 25 min under low flame. Transfer them on a plate and garnish with onion rings and lime wedges.


Monday, August 21, 2017


First time tried making homemade white sauce which was a super hit recipe. My family loves diary products and no doubt this is the best example sauce I would ever suggest ;) The rich, thick, cheesy sauce are especially good on pastas and also on baked veggies which I have prepared in this post. Its healthy and you can tailor it to fit any vegetables as per your choice.

NOTE: Do not add to the veggies until they are cooked. Salt pulls the moisture and cause them to steam. So please add at last.

1 Potatoes. (cutted into wedges)

1 Carrot.

1 Red Onion.

Half cup of Cauliflower florets.

Handful of Mushrooms sliced

2 tbsp Italian powder

2 tsp Olive oil

1 tsp Garlic powder (optional)

1 tbsp Red chilly flakes

Salt to taste


1 1/4 Cup Milk

2 tbsp Butter

2 tbsp Maida

2 tbsp Grated Cheese

Salt and Pepper to taste
To make white sauce, heat butter in a nonstick pan. When it gets melted, add maida and cook for about 2 min stirring. This makes the flour cook evenly. Now slowly pour the milk, stirring consistency as it thickens into a smooth paste. Add less or more depending on the thickness you need.  Add in cheese and mix well till it melts. Season with salt and pepper and keep it aside.

In a bowl, mix olive oil with Italian seasoning ,red chilly flakes,garlic powder. Marinate them on the cutted veggies and let it sit for 15 min. Transfer them to a greased baking tray and bake them for about 30 to 35 min under 180 degree or until the potatoes are well roasted. Don't forget to keep stirring in between. Once its cooked add salt.

Transfer the baked roasted veggies on a plate. Now pour the white sause upon. Sprinkle with pepper. Garnish with grated cheese on top and micro for a min.



Simple and spicy Onion upkari is always best combi with hot meals or Kanji. My hubby just loves this side dish like anything, Its a traditional and age old konkani side dish which can be considered as a comfort dish.

2 Onions

1 tsp Mustard seeds.

1 1/2 tsp Red chilly powder

2 tsp Coconut oil

Salt to taste


Heat oil in a pan. Add mustard seeds and allow to splutter. Then add red chilly powder and immediately before the powder starts burning, add onion slice and saute well. Season with salt and hing and mix well. Cover with a lid and cook for about 2 min under low flame. Transfer them into a bowl and serve with hot meals.


Saturday, August 19, 2017


Delicious and super easy breakfast recipe made from egg and bread. This is the perfect combination of toast. This looks fancy and quite easy to make.

2 Bread

2 Eggs

1 Onion

1 tbsp Cream

Salt and Pepper to taste.

Beat the eggs in a bowl. Add onions, cream, salt and pepper and stir well. Heat butter on a tawa. Dip the bread into the egg mixture and place them carefully on the hot tawa. As soon you turn on the other side put grates cheese on top and cover them with a lid for another 2 min or until cheese melts and bottom layer turns golden brown.
Slice them and serve hot :)


Wednesday, August 16, 2017


Malai mutter paneer is very easy and rich in taste. Its is the best combination with any type of Indian flat bread. You can impress your family and friends making this thick creamy paneer gravy. I assure you that you guys will definitely like this recipe


300 Grames Paneer

1 Cup Frozen peas

2 tsp Tomato puree.

2 tsp Jeera

Pinch of Ajwain

3 tbsp Malai or Cream.

1/4 Cup Milk

Salt to taste

1 tbsp Oil

Water as needed.


2 Onions

2 Tomatoes

4 Cloves of Garlic

1/2 inch Ginger

10 to 12 Cashews

2 tsp Red chilly pd

1 tsp Turmeric pd

1 1/2 Coriander powder

1 tsp Kitchen king masala

1 tbsp Butter

Salt to taste.


Heat butter in a pan. Add garlic and ginger and fry for a min. Then add onions with salt and saute them till translucent. Put tomatoes and cashews and let it cook till tomatoes turns mushy. Add all the masala powder one by one and fry them for a min. Allow them to cool. Grind them into smooth paste and keep itside.
Heat oil a pan. Add jeera and allow them to splutter. Add the masala paste and saute it well followed by tomato puree and stir well till the oil separates from masala. Add required amount of water and milk and then drop in the peas. Cover with a lid and let it cook for 10 min under low flame. Sprinkle ajwain and add malai. Finally add paneer cubes and mix them gently. Garnish with coriander leaves and serve hot with parathas.


Monday, August 14, 2017


Semiya payasam is the one of the easiest payasam that can be prepared in just 15 to 20 min. Whether its a festival or occasion or just a normal day, you can just make this yummy delicious payasam and make your day special.

150 Grams Roasted Semiya

1 Liter Milk

1 Cup water.

400 grams Condensed milk.

2 tbsp Sugar or more

1 tbsp Cardamom powder

1 tbsp Ghee

Ghee fry ed dry fruits & nuts
In a big vessel, add 1 tbsp of ghee and roast the roasted semiya only for 2 min just to heat it up. Transfer them into a plate. In the same pan, add milk and water and stir it well. Once it starts boiling, add condensed milk, sugar and stir continuously till the milk reduce a bit or starts thickening. Once its done, add the roasted semiya and cardamom pd. Boil for nearly 5 min and sim for 2 min. Switch off the gas and garnish with the ghee fry ed dry fruits nuts on top.

Serve hot


Tuesday, August 8, 2017


Tora leaves known as Taikele in konkani grows wild in most of the tropics and is considered a weed in many places. They tend to be bitter in taste. Check out for my taikile chutney here. Its fritters are popular here in Mglore which are crispy, spicy and is just perfect on rainy season. Recipe of fritters coming soon ;)
So coming back with the recipe, I had some leaf over taikile leaves and leftover patravode batter. So combining them both makes an awesome dish named Taikile Unndi which is spicy steamed dumpling which you can prefer having for dinner as well as for breakfast item. Therez no proper measurement for this as you need to add the roughly chopped leaves into the batter till the consistency becomes thick.

For the batter recipe cum palak undi please click

Leftover chopped Taro leaves

Leftover Patravode batter

Coconut oil.

Mix the leaves in the batter till the consistency becomes thick. Grease the idly moulds and place 2 spoons of batter or fill the moulds with leafy batter and steam for about 15 to 20 min under low flame. Once its done. scoop out place them on plate.
Serve hot with coconut oil



Parota is the layered flatbread made from maida flour. Its soo flaky and soo soft. Whenever parota struck my mind, the best combi I get is the chicken curry :)
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected.  I followed the recipe of  one of my best inspiration Tarla dalal :)
1 1/4 cup Maida

1/4 tsp Baking soda

1 tsp Sugar

1 tbsp Oil

Salt to taste

1/2 tsp Oil of kneading

4 1/2 tsp oil for brushing and greasing
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together.  Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.


Friday, August 4, 2017


Chicken sausage tempered with mild Indian spices and peas are so delicious and finger licking side dish for all chicken lovers. The grilled marks on the sausages are appealing and the addition of peas gives the entire dish a nice bright green and looks great. Its so simple and easy to make. With pulav or phulkas its a great combo. This is just perfect for trying any time and hope you all enjoy it.


5 Chicken sausages

1/4 Cup Frozen peas

1 Onion

2 tsp Garlic chopped

2 tsp Red chilly pd

1 tsp Turmeric pd

11/2 tsp Garam masala.

Pinch of Amchur powder

Salt to taste.

3 tbsp Water

2 tsp Butter


Take the sausages and cut into halves. Heat butter in a grilled pan. Place the sausages and fry them on both the sides till you get grilled marks on it. Transfer into a plate and cut into medium slighting pieces.

In the same pan, add leftover butter and onions and garlic. Fry till translucent. Put all the masala powder and finally the peas. If it too dry add sprinkle some water and mix well. Add the grilled sausages and saute well till all the masala gets nicely coated or also you can cover them and allow to cook under low flame for about 5 to 6 min .

Serve hot hot


Wednesday, August 2, 2017


Tender coconut pudding from scratch that's homemade is a way better than the store bought mix. This is tried and tasted pudding from the site The texture is soo creamy cum rich due to the addition of grind ed malai in milk and condensed milk. Its soo delicious and therez noting better than this dessert. The best part I love is the tiny bits of tender malai when you spoon them is just incredible :)  Do try this for sure. For the recipe please click here


Monday, July 31, 2017


New dish I learn from Mangalorian cuisine is the Vaali ambat which is a extremely nutritious vegetable high in vitamin A, Iron , proteins ,Calcium and low in calories. Its nothing but Malabar spinach where its leaves are thick with tender edible stem. Its grounded in a coconut gravy and thus we call it as Ambat. There are many variations of using this spinach like used along with prawns or clams or papaya which is the great combo or with jack fruit seeds etc etc. Here people end up adding fried onion and garlic as seasoning but along with that a slight change I have done is added mustard seeds, urad dal and curry leaves too which I prefer and would love to have in all my curries :) Its tastes equally good.

1 Bunch Malabar spinach

1/4 Cup Toor dal.

1 Onion

3/4 Cup Water

Salt to taste


3/4 Cup Grated Coconut

1 tbsp Fried Coconut seeds

3 Fried Dry chilly

1 tsp Turmeric pd

1 tsp Tamarind extract

Water as needed.


1 tbsp Coconut oil

2 tsp Mustard seeds

1 tbsp Urad dal

3 to 4 Methi seeds

Few curry leaves

1 Onion

5 Garlic cloves


Take off the leaves and tender part of the stem. Clean and rinse. Chop up the leaves and cu the stem 3 inch long. Now take a pressure cooker and add those leaves, stem, tur dal, onion with water and cook them for 10 min or for 2 whistle. Meanwhile grind the ingredients mentioned above with adequate amount of water to get a grounded coconut paste.

Once the pressure cooked spinach dal mixture is cooked, add the coconut masala and bring them to boil. Transfer them into a bowl.

Heat coconut oil for seasoning. Add mustard seeds and allow them to splutter. Then add urad dal methi seeds and fry till brown followed by garlic and onion. Saute them well and add to the gravy.

Serve hot with steamed rice.


Saturday, July 29, 2017


There is nothing better than tempting chocolate ice cream. I have prepared homemade creamy chocolate ice cream with only 3 ingredients. And the best part is its egg less and it does not need any ice cream maker. Nothing beats homemade ice cream especially for kids ;) For extra crunchy bite you can add choco chips or chocolate sprinkles.

1 Cup Condensed Milk

4 tbsp Coco powder

1.5 Cup Heavy cream.(chilled)

Chocolate sauce for garnish.
In a big bowl, transfer condensed milk. Add cocoa powder and mix well till it forms into a creamy paste. In another bowl add chilled heavy cream. Whisk the cream using hand mixer till you get a fluffy texture. Once its done, add little by little chocolate mixture and gently mix it. Use folding method. Once its done, transfer the mixture into a air tight container and freeze for 6 to 8 hours.
Scoop out, drizzle with chocolate sauce and serve chill



I love kuzhipaniyarams alot. They are not only easy to make but also they looks soo cute in their looks and to eat as well. This is the easiest appe made with rava, wheat flour, coconut, jaggery and banana which gives soft and nice flavour to appams. These tempting appe can a good option for light snack too :)


1 Cup Rava

1/2 Cup Wheat flour

3/4 Cup Grated Jaggery

1/4 Cup Coconut

1 Ripe Banana.

2 tsp Cardamom powder.

Water as required

Pinch of Cooking soda

Pinch of salt

Ghee for frying


Soak rava with enough water for an hour. Drain and keep it side.
Now in a blender, add soaked rava, banana, jaggery, coconut and grind them coarsely. Transfer them in a big bowl. Add wheat flour, cardamom pd, salt, soda and give it a nice stir. Add water as needed to make a batter into thick consistency. Make sure there's no lumps.
Heat the paniyaram pan. Add ghee to each mould. Put the appe batter upto 3/4 of each mould and cook them under low flame till it turns golden brown.

Serve hot


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.


Friday, July 21, 2017


Soon as you hear Pasta, no wonder we remember of kids. They do anything to get that :) Presenting to you very simple, quick cum delicious cheesy pasta dish for your little once. Any choices of veggies like mushrooms, corns or carrots can be added but here I have kept it simple as the name itself is Tomato :) But still its super tasty. This is strongly recommended to the beginners who wanted to test their basic skills for making pastas.


2 Cups Cooked Pasta.

1 Onion

3 Tomato or Tomato puree of 3.

2 tbsp Garlic chopped

2 tbsp Tomato Ketchup

1 tbsp Oregano

1 tsp Dry Basil leaves

1 tbsp Italian seasoning (optional)

1/4 cup of Pasta water or less then that.(optional)

Mozzarella Cheese Grated

1 tbsp Butter

1 tsp Pepper powder.

Salt to taste


Cook pastas as per instruction given on the pack and keep it aside.

Heat butter in a pan. Add onion and garlic. Fry them till translucent. Add tomato and salt and saute them till the tomato becomes mushy. Drop in ketchup, oregano and dry basil leaves and saute well. Add adequate amount of pasta water if needed. Put the paste and mix well for about 2 min till all masala are incorporated. Transfer them into the bowl and garnish with grated cheese on top and sprinkle some pepper powder cum Italian seasoning on top. Serve hot



Pumpkin leaves upkari was the one I posted few weeks back. Now coming on with another recipe patravode which I prepared with some leftover pumpkin leaves. Normally PATRAVODE is prepared with Colacasia leaves which is steeamed in spicy coconut batter. Here also same method is done on these pumpkin leaves too. The only difference is these leaves cook really fast. Hardly it takes 20 to 25 min max. Later its been cut ted into slices and then its deep fry ed. Patravode mad lovers like me would surly love this crunchy tasty snack for sure. Health conscious people could avoid the process of deep frying and can have with a drizzle of coconut oil on top  Check my post for preparing konkani style Patravode here

Here is a pic of mini cute little patravode after steaming
It looks like this after deep frying process. Crunchy and munchy.


Thursday, July 20, 2017


I feel in love with these cute octopus when I first saw the video in YouTube. These are made from Chicken sausages. These are fun making with kids too and no doubt they would adore making these. So do try these adrorable snacks and just wait for a tight hug with a big smile on their face :)

Cocktail Chicken sausages

Oil for deep fry

Melted cheese or Mayo


1/2 Cup Maida

1 tbsp Ketchup

1 tsp Garlic powder

Milk as needed

Salt to taste.


Cut 6 slits in the bottom half of each sausage.

Make a batter as mentioned above.

Heat oil for deep frying.

Dip the non cut side of each sausage in the batter and carefully fry them until golden brown.

Decor using melted cheese or mayo

Serve warm with ketchup.


Tuesday, July 18, 2017


Pulav is the most comforting and one pot meal. I make this when I want something quick and easy when I have less time on hand. All I have to do is make a pulav and pair it with raita. That's it :)  This is extremely tasty pulav using the main ingredient as Mushrooms which are the powerhouse of nutrition and have high anti oxidant. Here the mushroom are sauteed with fried onions and for the spicy flavour, I have used adding pepper which gives a hot spicy taste and also very healthy to use in recipe as well :)


1 Cup Basmati rice.

1 1/2 Cup Water

2 Cloves

1 Stick Cinnamon

1 Elachi

1 Star anise.

1 tsp Lime juice.

Salt to taste


1 Big Onion.

2 Cup Mushrooms chopped

1 tsp Garam masala

11/2 tsp Ginger garlic paste.

2 tsp Pepper pd

1 tsp Vinegar

1 tbsp Butter.

Salt to taste.

Clean the rice 3 times and soak in a 1 1/2 cup water. Add the rest of ingredients and keep for about half an hour. Later pressure cook the rice using the same soaked water and soon as its done, keep the rice for cooling.

Heat butter in a pan. Add onions and fry them till translucent. Add ginger garlic paste and saute till the raw smell disappears. Drop the mushrooms and cook till its done. Add pepper power and garam masala and fry for about 2 min. Now add the cooked rice with a spoon of vinegar and stir well till its well combined. Garnish them with coriander leaves or greens of spring onions and serve hot :)