Wednesday, January 11, 2017

Jatpat Mushroom Capsicum Masala

Happy New Year to all my readers ....hope you all have a lovely and blessed year ....and this is one special post for you :) .....I love experimenting with curries and this is one of my fav one which my family loved ...actually this happened when i fell short of time and wanted to cook some curry in a jiffy and this was what I came up with.... you can add any vegs of your choice in this dish ....feel free to experiment and use the vegs of your choice, I have used mushroom and capsicum as this is one of my fav combo of vegs and this dish is truly a winner too ...Do try this and do leave in your feedback would love to read in your comments :) 


10 - 12 button Mushroom / chestnut Mushroom (cut into Quarters)

1 green capsicum (cubed) 

1 med sized onion 

2-3 big cloves of garlic 

1' small ginger 

2 Red chilles (used Bedagi /Kashmiri Chillies here)

1/4 tsp Kasoori Methi

1 Green chilli

1/2 tsp haldi 

1/2 tsp garam masala

1/4 tsp Jeera  / Cumin seeds

2 tbsp broken cashews 

1/2 tsp red chilli powder

1 tbsp oil + 1 tbsp ghee

2 tomatoes pureed 

1/4 cup cream 

salt to taste


  • Grind ginger, garlic, green chilli, haldi, red chilli, Garam masala, kasoori methi, cashew nuts, onion ...grind all this to a fine paste.
  • Heat oil in a kadai  add ghee when it's hot add little jeera when it splutters add in the paste and fry in for 10 -12 mins till it leaves out nice aroma and leaves out oil too  do it on a simmer flame( this is very important step as u have ground raw onion to a paste so you need to fry till it's nicely cooked. 
  • Now add in pureed tomato and fry well till it leaves out oil add in coriander leaves and fry well  till it's well cooked . Add in salt and taste it if you feel it's a bit less spicy then add in 1/4 tsp Red chilli powder.
  • Now add in cream  and mix it well. Add in 1/2 cup water and simmer and cook for 10 mins . Base of the curry is ready ...Now it's time to saute vegs :)
  • Now take a non stick pan add in mushroom , capsicum and fry well now add in to the curry . Serve this with chapathi ....I seriously enjoyed this curry as tasted so yumm ! ...Try it you will love it too :D

Thursday, December 22, 2016

Beetroot Tambali

Beetroot is one of my hubby's fav of the vegs apart from using it in sambar of make a simple stir fry I haven't really tried this in any dish on it's own ...this is one of the recipes contributed by Suresh Kabadkar ji in a food group and reading the recipe I was sure to give it a try ...So tried it loved it so much that hubby wanted me to prepare this again with Rice simply enjoyed it and loved it too :) ....So gorgeous so good and it's a cold curry which is ground and served just like that ...without much delay here is the recipe :) ...Have done a small change here and used coconut oil to drizzle at the end !


1 med sized beetroot ( cut into cubes)

1 med sized onion (finely chopped) (reserve a small portion may be a quarter of it to be ground )

1-2 small clove of garlic or 1 big clove (don't use more)

1 cup coconut

3 Roasted Kashmiri Red chilli 

1/2 cup of well beaten yogurt 

salt to taste 

1 tsp of coconut oil to drizzle (opt)


  • Boil Beetroot cubes till soft and tender then drain the water and put the cubes in mixer grinder.
  • I might have used approx 1 cup of beetroot cubes here.
  • Then add in coconut, red chillies, small piece may be quarter of med onion (not more than this else it would over power the whole dish , garlic then grind to a fine paste.
  • Take this paste out in a serving bowl add in well beaten yogurt , salt and mix in chopped onion, Drizzle with coconut oil (opt).  Note : There is no heating required in this type of curry.
  • Serve with Rice it's awesome and you will surely say WOW ! with the first bite :D

Thursday, December 15, 2016

Oreo Icecream

My kids love home made ice cream esp the Coffee Icecream which I had already posted  few weeks I am posting one more Ice cream with Oreos ..... Yes Oreo Biscuits which I had tried and my kids loved it... especially it's such a big compliment in disguise when your kids love the things you make isn't it ?....I  was so happy to see them have with a big smile and giving me compliments with the first bite :D  ..... with Oreo bits in perfect scoop of ice cream they Surely went "It's Yum Yum Yum mum ...please make this again "  and it's so easy to make all you need is the electric whisker /beater and mix of all the ingredients and what's more it's an eggless  recipe as well and there is no machine required ......So here goes the recipe for this Ice cream which is sure to be your Kid's favourite  ...So try this and do leave in your feedback :D


1 & 1/2 cups of Heavy whipping cream /Double cream

1 & 1/2 cups of milk

8-10  Oreos (crushed) (rougly crushed )

2 tbsp milk powder

1/2 cup condensed milk

1/2 tsp vanilla essence


  • Take the biscuits in the zip lock bag . seal it and bash it well with the help of rolling pin.
  • In a mixing bowl beat the heavy cream /Double cream till it comes to soft peaks . Keep it aside.
  • In another mixing bowl add in condensed milk, milk powder, milk and vanilla essence mix well.  Now add in crushed Oreos  lightly fold in the whipped cream . Remove it in a freezer box container and put some crushed oreos on the top .
  • Now after 3 hrs when it is half set take a spoon and  lightly mix in the Ice cream again so that all Oreos don't sink at the bottom.
  • Freeze overnight or for 7- 8 hrs . Serve with crushed oreos ... Kid's will surely love this perfect Ice cream :D

Thursday, December 8, 2016

Godu Phovu

This is one of the traditional sweet which we prepare for prasadam / Naivedhyam . whenever I prepare this sweet it reminds me of my childhood days when I used to wait for my mom to give me as Prasad after the pooja was performed .....v divine and a lovely sweet which I even now prepare on our main festivals like Gowri pooja,  Ganesh chaturthi :) ....Here is the recipe for that :D


3/4 cup jaggery

2 cups of  patal phovu / Thin variety of Beaten Rice 

2 cups of finely grated coconut

1 cup of water

5-6 Green cardamom  freshly grouund seeds of elaichi

2 tbsp of Roasted black til ( opt) ( But gives a very nice flavour to the whole dish )


  • Heat Jaggery in a pan add in water and boil till all jaggery is melted and you have a left with one sting consistency .
  • Now add in grated coconut  boil till the coconut absorbs all jaggery syrup but make sure you don't make it too dry here. Add in elaichi powder and give it a mix.
  • Switch off the flame and allow it to come to room temperature.
  • Add in phovu you have u use very thin variety here and mix well with your hands such that all tht syrup is coated well to the poha.
  • Add in roasted til / sesame seeds and mix well.
  • Serve's a delicious version of sweet and truly Lip smacking on one too.... :) 

Monday, December 5, 2016

Coriander /Kothambir Poha

Poha / Beaten Rice /Pressed Rice is my fav can be enjoyed in so many different ways curd poha, Masala poha which is my most fav and today's recipe is so yummy your going to surely love it  which I learnt from my friend Gayathri Pai who has a beautiful blog Gayathri Pai's Food Bytes ....Here Poha is so beautifully coated with the flavour of ground paste of coriander that I absolutely loved the taste to core....simply superb and delicious recipe as well . I have done slight change to the original recipe and used onion here ....nevertheless one of the most lovely recipe i have tried ....So here goes the recipe do try this and leave in your feedback  would love to hear from you all how you liked it :) 


2 cups of  Thick poha /Beaten rice /Avalakki

1 cup of coriander leaves (washed and finely chopped)

1/4 cup of freshly grated coconut 

5-6 Green chillies (use according to your spice level)

5-6 cashews broken into halves

1 tsp mustard seeds

1/2 tsp Jeera /Cumin seeds

1/2 tsp of powdered Hing /Asafoetida

2 tbsp oil + 1 tbsp Ghee

1 sprig of curry leaves 

2 onions finely chopped

1/2 tsp sugar (opt)

salt to taste

  • Take Thick poha in a colander and wash and rise poha well then cover and keep for 20 mins . After 20 mins you will notice that this poha is perfectly puffed up . Add in salt and sugar and mix well with your hands 
  • Grind coconut and green chilies without adding any water. when chilies and ground perfectly add in coriander leaves and give in a whizz ( NOTE: Please don't add any water while grinding )
  • Remove this coarse textured ground coriander coconut mix in a bowl add in onion and give it a proper mix and keep aside.
  • Heat Oil add ghee in a non stick pan when oil heats up add in mustard seeds, Jeera, when it splutters add in curry leaves, hing powder, haldi powder, cashews and fry well .
  • Now add in the ground mix and fry well it it leaves out oil and now add in the poha and give a proper mix . Done . You will absolutely love it :) 

Friday, November 25, 2016

Crispy Corn ( Non Fried version)

I absolutely love crispy corn but usually though being my favorite I don't do it regularly as it consumes lot of oil so today i have come up with something healthy and delicious with same taste and no compromise with your taste buds and I have done this whole dish using little oil and your going to absolutely love this that's my promise ....Ok moving on to the recipe . This Recipe is adapted from Food lab video but I have made it very healthy and did not deep fry here and changed a bit of the recipe.


2 cups of sweetcorn ( I have used Frozen here )

For Mariantion

3 tbsp rice flour

1 tbsp Cornflour

1/2 tsp Pepper powder

salt to taste

Other Ingredients

3-4 garlic cloves (finely chopped)

1 tbsp finely chopped ginger

1 green chilli (finely chopped)

2 tbsp tomato ketchup 

1/2 tsp Sriracha sauce (or you can use chilli sauce)

2 tbsp spring greens 

1/2 tsp pepper powder

pinch of salt 

3 tbsp oil ( 2 tbsp for frying the corn + 1 tbsp for 


For Marination

  • Boil the sweet corn and drain all the water and leave it in the drainer for 10 mins. So that it drains all the water completely.
  • Take out the drained corn in a bowl add in Rice flour, pepper powder, cornflour, salt and mix well  and make sure the powder is stuck well to the corn . (Note - You needn't add any water to the corn as it will have little water content which is quiet enough to coat it well).
  • Heat 2 tbsp oil in a non stick pan ( non stick pan only) then add the corn and lower the heat for about 4-5 mins when you turn around you will get a perfectly crispy corn turn and do the same to the other side as well. Remove and keep aside.
  • Heat 1 tbsp oil add in chopped garlic. ginger, green chilli and fry well till garlic turns golden add in tomato Ketchup , sriracha sauce, salt, pepper and fry well .
  • Now add in the corn and lightly toss well for 2-3 mins . Add spring greens are serve immediately .

Friday, November 18, 2016

Simple Peas Pulao

I have already made a post of Hotel style veg kurma which is my family favorite and I did mention in that post that I always serve it with this simple peas pulao which can be made very quickly with all ingredients easily available and this combo surely rocks's the most requested one in my house too ...So Do try this with Kurma it would be the most requested combo in your house too ....Please do leave in your feedbacks would love to read them :D


2 & 1/2  Cups Cooked Basmati Rice (cook to 80 % and then drain and keep aside).

1/2 cup cooked peas ( I have used frozen which I have boiled)

4 tbsp freshly grated coconut

1 tsp shahi jeera

2 Green cardamom / Elaichi

1' Dalchini /Cinnamon stick

1 tbsp methi / Fenugreek leaves

1 tbsp Coriander leaves

2 tbsp cashews (broken into halves)

2 tbsp Ghee  + 1 tbsp oil

salt to taste


  • Spread the cooked Rice add in oil, salt mix lightly and then keep aside.
  • Add coconut in mixed grinder and grind to a fine paste and keep aside
  • In pan add in ghee when it melts add shahi jeera, Cinnamon, Green cardamom , fry for a min till you get nice aroma.
  • Then add in methi, coriander leaves fry well till the leaves are wilted and they shrink in size giving out a very nice aroma.
  • Now add in cashews fry till golden add in peas , coconut paste and fry well till it leaves oozes out oil.
  • Lower the gas flame to very low now add in Rice and mix in lightly and keep on a simmer flame till well cooked,....serve with Kurma ( my recommendation ) or any gravy of your choice .
  • It's simple and truly delicious and lightly fragrant Rice which you will def love :) 

Monday, November 14, 2016

Biscuit Rotti

I have tried so many versions of our biscuit rotti ...but never have been able to master this ....when i tried this recipe it was so much near to the one we get in mangalore stores and so much better it was puffed up and crisp cause I had left 2 for my morning tea ....absolutely gorgeous actually I have clubed both recipe which I have learnt from my mom and my dear friend shyamala kini akka recipe to get this perfection . Now coming up to this recipe here it is :D


1 cup Maida  / Plain flour

2 tbsp semolina

1 tbsp Gram flour 

1/2 tsp sugar 

1 tbsp ghee + 1 tbsp oil 

salt to taste

For the filling 

1/4 cup semolina 

2 tsp Gram flour

1/4 tsp mustard seeds

2 sprigs of curry leaves (finely chopped)

1/4 cup desiccated coconut ( use only desiccated coconut or copra which is grated )

1 tbsp coriander leaves (finely chopped)

1 green chillies chopped finely

1 tsp red chilli powder or sambar powder (  I have used chilli powder here )

little haldi powder

1/4 tsp hing powder

salt to taste 

1 tbsp oil

Oil for deep frying the rottis


For the dough 

  • In a wide mixing bowl add in Maida, semolina, gram flour,   salt, sugar mix all the 3 flours well with the help of your hand .
  • Heat oil and ghee as stated under ingredients to a smoking point such that when u drop on the flour it should sizzle .
  • Add this hot oil to the flour and mix well now add it little by little water to form into a smooth dough and cover and keep aside for 30 mins. 
For the Filling 

  • Take a non stick pan add in 2 tsp of oil when hot add mustard seeds when it crackles add in the chopped curry leaves , green chilli and coriander leaves fry for a min then add in gram flour and mix well on low heat now add it semolina and continue to fry till semolina gets a crispy texture when u touch now add desiccated coconut, red chilli powder , pinch of haldi powder, hing and fry well . Please note you should fry on a low heat here .
  • Now cool and give the mix one whiz in mixer grinder and keep aside. It must be a slightly coarse texture (not finely powdered).
  • Now pinch out a small portion of the dough shape them into balls then roll into small puri put 1 tsp of the prepared filling and bring the edges together like the one shown in the pic below.

  • Prepare the same with the rest of the dough balls
  • Now dust a little bit of flour roll it into puri make sure you do this lightly and keep aside.
  • Now heat oil to a smoking point then simmer and bit and fry all these rolled puris.
  • Enjoy with your hot cup of tea ....after breakfast I did have a 2 puris left which I enjoyed this for my evening tea but the beauty of this recipe was it was still crisp, puffed up like I had just prepared it now....Simply gorgeous and it's a no fail recipe for you ....So pls do try this and drop in your feedback if you did try it and found it perfect which i am sure you will :D

Friday, November 11, 2016

Mumbai style Usal Pav

Here is one of the most delicious and authentic style recipe of usal pav which I tried from the recipe contributed by Vidya shenoy akka....its was finger licking good , delicious and so good to taste that it has been regular on our dinner table from since the very first time I tried...I have tweaked the recipe a little bit hope you all love this version and try this at your home as well....Happy cooking and if you did love it please leave in your feedback .....So here goes the recipe for this...


1 cup of Dried white peas

For Gravy

2-3 cloves

2 small stick of Cinnamon

1 tsp Jeera

1 tbsp coriander seeds

1 tsp Khus Khus / Poppy seeds

1/2 tsp saunf /Aniseeds

1 small piece Ginger

7-8 small cloves of garlic 

6-7 Bedagi Red chillies

1/4 cup coconut

3 big onion (thinly sliced)

4 tbsp oil

For Other Ingredients

1 big tomato (finely chopped)

1/2 tsp Haldi /Turmeric Powder

1/2 tsp Chilli powder

1 tbsp coriander leaves

salt to taste

For Tadka

4-5 big flakes of garlic sliced

1 tbsp ghee /oil

For Serving

chopped onion, Lemon wedges


  • Soak white peas overnight and pressure cook for 1-2 whistles till cooked make sure it doesnt get mashed.
  • Take a non stick pan add in oil simmer and add in cloves, cinnamon , Jeera, coriander seeds, khus Khus , saunf , ginger, garlic fry till nice aroma then add in coconut and fry till a bit roasted . Remove and keep aside.
  • In same pan add in 3 tbsp oil for roasting onion and roast till onions are very well roasted and you get a brown colour.
  • Now Grind this roasted onion and the roasted spices to a smooth paste adding 1/4 cup water .
  • In cooker when peas is cooked add in chopped tomato, ground paste, add haldi, salt, chilli powder and close the lid and cook for 1 whistle till cooked.
  • For tadka : Take a ghee or oil in pan add in galic and roast well till golden brown and pour on this cooked peas.
  • Add in coriander leaves for garnish and simmer and cook for 10-12 mins.
For serving

  • Slit the pav apply generous amount of butter and roast in on chapathi tawa then keep aside.
  • Take this on to a plate now put generous amount of Usal in the serving bowl top it up with chopped onion , little coriander leaves with a lemon wedge . .......It was a spicy and superb treat for me and my taste buds....Awesome !

Monday, November 7, 2016

Coffee Icecream

This is one of my fav icecreams from the day I have stumbled upon this recipe by Nigella lawson it's the ultimate and my fav version of eggless no churn easy ice cream ....try this it's a must try for all coffee lovers like me and my family ....If you did love it do drop in a feedback :D


300 ml Double cream 

2 tsp Coffee powder

1/4 cup water

1/4 cup choco chips /walnuts ( I have just used choco chips here)

1/2 tin of condensed milk 


Mix coffee powder with water and keep aside.

Beat Double cream with a cake beater ( electric one would really be a great help here :D) till you get soft peaks and keep aside.

Now mix coffee powder mix  , condensed milk and then fold in choco chips and whipped cream and lightly mix it.

Then pour this  in the container and freeze it overnight . 

This is one no fail recipe which is perfect ...have tried it so many times this is def a keeper recipe :D

Half of it have already gone before I could click my family loves it so much :D