Friday, May 22, 2015

Hotel Style Matar Mushroom

One of the most delicious recipes which I have come across is this Matar Mushroom its so delicious that you will simply love this recipe and tastes so good......your family will surely compliment you and ask for try this and leave in your feedback !


2 cups sliced Mushroom (I have used Chestnut mushrooms ) (you can use any variety )

1/4 cup boiled peas

2 med sized onion (finely Chopped)

1 tbsp ginger garlic paste 

1/2 tsp coriander powder

1/2 tsp Roasted Jeera Powder

1 & 1/2 tsp Kashmiri chilli powder (I have used milder variety one )

2 Tomato (Pureed)

3 tbsp cashew nut paste ( Soak in 1/4 cup milk and grind to a fine paste)

1/4 cup Milk 

1/4 tsp haldi

1/2 tsp Garam Masala

2 tbsp cream

2 tbsp finely chopped coriander leaves 

salt to taste 


  • Heat 2 tbsp oil in non stick pan add chopped onion and fry till it turns golden brown evenly do it on a low flame then add ginger garlic paste. 
  • Now add coriander powder, Roasted Jeera powder, red chilli powder, fry well till it leaves out oil .
  • Now add  freshly pureed tomato and fry well now add cashewnut paste (FOR CASHEW NUT PASTE: Soak  2 tbsp cashews in 1/4 cup milk and grind thing along with milk to a fine paste
  • Fry well till it leaves out oil nicely add 1/4 cup milk and boil well.
  • Now add Mushroom, peas, salt, haldi powder and mix and simmer and keep aside.
  • Now add garam masala and mix well.
  • Lastly add Cream and garnish with coriander leaves.
  • Serve with Paratha ....its so yummy you will simply love it :)

Saturday, May 16, 2015

Bread Kachori

 This is one of the most delicious exprerimental recipe which is great as as a tea time snack and is wonderful to have it as will absolutely love this ...its absolutely melt in your mouth goes the recipe of this amazing bread Kachori do try this for your family they will absolutely love this :)


(Recipe Idea :  From the book Wonderful Party snacks )

5-6 Bread slices (I have used sides of the bread as well )

1/2 Cup milk

1/4 cup Maida (plain flour)

1/4 cup Semolina ( I used little coarse variety )

Large pinch of soda bi carb

2 tbsp oil

salt to taste

For the Filling 

1/2 cup boiled Corn 

1/2 cup Paneer (crumbled)

1 tbsp corn flour

3 tbsp bread crumbs 

2 tbsp coriander leaves (finely chopped)

2-3 green chillies (finely chopped)

salt to taste

oil to shallow fry (don't deep fry it soaks in a lot of oil) 


  • Roughly break bread into fine pieces .add milk , maida, semolina, soda bi carb, oil , salt to taste and roughly mix in to get a smooth dough . and keep it aside for 10 mins.
  • For the filling : Roughly give one whizz to the corn in blender make sure you don't make a fine paste here  and then add Paneer, bread crumbs, cornflour to it and mix well . In pan add oil add coriander leaves and green chillies in oil and fry till nice aroma add this to the corn mixture and add salt to taste and mix well and keep aside. Allow it to cool completely before making a filling in the kachoris .
  • Now take a ball size portion and put a little filling of corn and paneer in the center and bind well to shape into a ball ...step wise pictures is explained in the picture below. Repeat the same with the remaining batter and keep aside.
  • Now in a small non stick pan add little oil and fry these kachoris one at a time till golden on all side ...i have fried it on a medium flame here bread cooks really quickly make sure ur pan is med hot while dropping these kachoris. Fry them till crisp and remove and serve with any dip of your choice....You will absolutely love this :) 

Sunday, May 3, 2015

Paneer Amritsari

This recipe was shared by my aunt Roopa akka from Nita Mehta's book its one of the easiest and most tastiest paneer Frys ....totally lipsmacking and Awesome here is the recipe for the Amritsari Paneer

Recipe credit :  Nita Mehta


1 cup Paneer cut into long fingers (8-10 Paneer)

2 tbsp Ginger garlic paste

generous pinch of ajwain

1/2 tsp Red chilli powder

1/4 tsp haldi 

5-6 Tbsp of gram flour

salt to taste

4 tbsp oil to shallow fry 

Chaat masala Just to sprinkle (opt) 


  • Cut Paneer into long fingers and keep aside.
  • In mixing bowl add in  ajwain, red chilli powder, haldi, ginger garlic paste,  salt mix add this to paneer and mix it gently making sure it doesn't break. Leave it for about 10-12 minutes.
  • Spread Gramflour on a plate and roll these marinated paneer one by one.    
 used Small fingers (took the photo 2nd time cause I had to do it again for my family :)
  • Dust of extra gramflour and keep it aside.
  • Now take a small non stick pan (else you have to pour more oil ) drizzle with little oil and place the fingers one by one of the pan .
  • Keep it on a low heat and try to flip only when done on one side but keep a watch here as paneer cooks really quickly ....cook it golden on all the sides. Remove and serve sprinkle little chaat masala ...DONE !
  • Serve with Dip of your good you will keep another batch of them ready after having these :) ....Do try these and leave in your feedback :)
NOTE : I have shallow fried it as it soaks in lot of oil you can dep fry if you like :) 

Saturday, April 25, 2015

Kurkuri Bhindi and Bhindi fry two ways

This recipe idea was inspired by Vah chef videos but i have altered the recipe here ...when you cut in a match sticks and fry tastes sooo yummy and great ...simply Awesome :) ...Here goes the recipe for that :)


10 -12 bhindi (sliced into fine Matchsticks)

1/4 tsp Vinegar

1/2 tsp haldi

1/2 tsp Red chilli powder

Generous pinch of Hing powder

2 tsp rice flour (fine one)

3 tbsp Gram flour

2 Sprig of curry leaves deep fried

salt to taste

oil to deep fry


  • Slice Bhindi  remove the seeds like in the picture shown above then slice into  thin matchsticks and keep aside.
  • Now add vinegar and mix and keep aside so that it doesn't go sticky
  • Now add in red chilli power, hing, haldi , riceflour, salt to taste,  gramflour and mix well with the bhindi so that all masala and bhindi gets well incorporated. Please dont add any water as its is not needed.
  • Heat oil when it is sizzling hot deep fry these bhindi till it is v crisp remove on to the kitchen towel and crush fried curry leaves with your fingers and sprinkle this on the bhindi .....believe me curry leaves flavour sprinkled on these tastes so heavenly  serve immediately was so yummy that it tasted like sev. Enjoy !!!
  • Note: Please don't add any extra water and the stickiness is quiet enoough to hold the coating :) 

Bhindi Fry - 2

This recipe comes from Vidya Nayak akka she has got such a lovely collection of recipes and this is the simple yet tasty recipe which i had learnt from her goes the recipe for that ...


1 and 1/2 tsp Red chilli powder ( milder variety ) 

1/2 tsp coriander powder

3 tbsp rice flour 

10-15 Bhindi ( Lady's Finger) 

salt to taste

3 tbsp oil for shallow frying 

  • Make a thick paste of Red chilli powder,salt, coriander powder, rice flour ad little water 
  • Wash and wipe Lady's finger (bhindi) then keep the tops intact and break it half till the end keeping tops intact (check for the bad ones and discard if any)
  • Now add the the paste both inside and outside bhindi .
  • Heat oil on a very low flame and shallow fry till golden on both side and crisp .
  • It's absolutely yummy and you will love it :) 

Tuesday, April 21, 2015

Golden Fried Babycorn

10-12 babycorn(medium size)
For Marinade
1 tbsp vinegar
1 tbsp ginger-garlic paste
1/2 tsp ajinomoto(optional)
salt to taste
For the batter
1 cup Maida
1/2 cup cornflour
1/2 tsp red chilli powder 
pinch of haldi (to give that golden tinge)
large pinch baking powder
water to bind it into semi thick dough
1 tsp hot oil

  • Marinate the babycorn with vinegar,ginger-garlic paste, salt and ajinomoto for 30 minutes
  • For the batter add maida,salt,cornflour,baking powder,red chilli powder,haldi,  water in a bowl and mix it well to form a smooth semi-thick paste and keep aside
  • Heat oil in a pan, when its very hot put 1 tsp oil from it to the batter and mix it well
  • Dip each marinated babycorn in the batter and deep fry till in small batches of 4-5 till golden brown and very crisp, drain it in a kitchen towel and then serve hot with schezwan sauce.

Tuesday, April 14, 2015

Instant Rawa Uttapam

This is Quick fix dosa and one of the best recipes as well which can be prepared in no minutes and your family will absolutely love it too goes the recipe for this :)

Recipe Credit ...Nita Mehta


For the Batter

1 and 1/2 cup Fine Semolina

1 and 1/2 cup curds /Yogurt

3/4 cup water

1/4 tsp Soda - bi- carbonate

salt to taste

1/4 tsp Hing powder


1 green chilli (finely chopped)

2 onion (finely chopped)

1 tomato deseeded and finely chopped

1 tbsp chopped cashews

2 tbsp finely chopped coriander leaves


  • Mix all the ingredients listed under the topping and keep it aside.
  • In Mixing bowl add Semolina, yogurt, hing , soda bi carb , salt and mix well add water and mix well ( Don't pour the water more than the stated quantity ...else this dosa wont work for you .
     This is the consistency your looking for ...DON'T add any extra water

  • Grease  Dosa Pan with oil and pour one ladleful of batter and spread v little needn't spread at all put all the toppings evenly on the dosa and cover and cook on low flame  and drizzle with oil. 
  • After 2 mins flip and cook or the other side as well.
  • Serve with Tomato chutney or any chutney of your choice :) 

Thursday, April 9, 2015

Saravana Bhavan style Sambar

This post was featured by my friend Asha Radhakrishna Shenoy and I was Drawn to the recipe simply cause of fact that Saravana bhavan is one of my fav restaurants as well . when i tried this I absolutely fell in love with the sambar ,so yummy the taste was exactly like the one we get in the hotels ...Here goes the recipe for that :) 

Original recipe source is from


2 cups of mixed Vegetable (I have used carrot, beans, cauliflower)

To be ground to paste

2 tbsp Roasted gram/ Daria dal/ Fried gram

1 big Tomato

2 big tbsp coconut 

3 tbsp Sambar Masala (I always use Shakti Brand )

1/4 tsp Hing /asafoetida  

For Sambar

1 cup Toor dal

1/4 tsp haldi

2 onions cubed 

1 tomato chopped 

2 tbsp tamarind paste or 1 tbsp tamarind 

2 tbsp finely chopped coriander leaves  

salt to taste

For Tempering 

1/4 tsp Mustard seeds

2-3 red chillies 

1/2 tsp cumin seeds

2 med sized Onion ( cut into small cubes) / small sambar onion (6 -8 Peeled) 

2 tbsp coriander leaves

1 sprig of curry leaves

  • Wash the toordal and put haldi and pressure cook it till soft and gets mashed well . Cool and Mash well and keep aside.
  • Par boil all the vegetables and keep aside.
  • Grind roasted gram, 1 tomato (roughly chopped), sambar powder, hing , coconut to a smooth paste and keep aside.
  • Now add the boiled vegetables, 2 cubed onion and 1 roughly chopped tomato to the cooked dal, put the tamarind paste and bring to a boil till the onion and tomato gets cooked.
  • Add ground paste to the dal and cook for 2-3 mins on a low heat and keep stirring in regular intervals .
  • Heat oil in another pan add mustard seeds, cumin seeds, urad dal , red chillies and stir till the mustard seeds pop up . Now add onion (2 cubed ), coriander leaves, curry leaves and fry well and add over the dal. stir well
  • Cook for 3 - 4 mins till the masala gets mixed well and get well infused .
  • Serve with Idli / steaming hot rice and papad.....heavenly !

Wednesday, April 1, 2015

Chilli Garlic Potato

Chilli Garlic Potato is one of  best recipes (Local name for this dish ("Lassalo Batao ") is heavenly tasty dish originally from Mangalore....I found this recipe in this blog has such lovely collection of traditional konkani recipes to treasure this is one among them which both my sons Actually including me and hubby just loved it ....though simple one of the best recipes Do try it everyone goes the recipe for that :)


4-5 Potato (boiled ) (cut into wedges)

3 big flakes of garlic 

4 Fried Red chillies (Fry red chilles in oil ..It will become mild if fried first)

A gooseberry size tamarind

salt to taste

2 tbsp oil + oil for frying the paste

salt to taste 


  1. Take a non stick pan heat  2 tbsp oil and fry wedges and keep aside.
  2. Grind fried Chillies, garlic, tamarind to a fine paste adding little water to a fine thick paste.
  3. Take a non stick pan add oil add this paste and fry till it leaves out oil add salt,  then add the wedges and fry till the masala gets well coated to the wedges v nicely .
  4. Serve hot with Rice and dal ....actually its so yummy we had it as a tea time snack ......My kids asked me to do it again...Do try this and leave in your feedback :) 

Friday, March 27, 2015

Rice Appe with Chutney

 This is one of the best recipes as it comes from my mom she is the one who taught me to do this ...comes out perfect and its my family favourite my sons and hubby has given the name Crispy Appes :D I don't have a wet grinder so i do it in my food processor if you dont have food processor tht is fine even mixer grinder works fine here :) 


3/4 cup Urad dal ( soak separately overnight )

1 heaped cup of Rice ( you can use Sona Masoori or Basmati rice ) (soak separately overnight)

salt to taste

2 tbsp coriander leaves (finely chopped)

1 tbsp finely chopped green chillies ( I skip it cause my kids don't like it spicy )

1/2 tsp Bicarbonate soda /cooking soda

1/4 tsp hing powder


  1. Soak Urad dal and rice in separate bowl immersed in water and soak it overnight  ( its important as i don't use wet grinder soaking well is the key here to get the batter very fluffy 
  2. Next morning  grind urad dal add little water and make a semi thick batter it must resemble semi thick pakoda batter .
  3. Now grind rice separately adding water the consistency should be like when you touch it should resemble one grain consistency.
  4. Now mix in both the batter Urad dal batter and rice batter mix well and add salt, chopped coriander leaves, green chillies (opt), Hing and mix well now at this point when you mix your batter must resemble the one of dosa batter semi thick one .Now add in cooking soda and give a proper mix.
  5. This is most important that before you use your appe pan take a clean tissue /kitchen towel  dip it in oil and grease the moulds really well then switch on the gas and put little oil in each holes of the appe pan and pour the batter so much that it fills the holes of appe pan fully.
  6. Now cover and cook on low flame take a spoon and try to flip when you can see it cooked a bit on the top and cook on both side till golden. Note it will be very crispy if you lower the flame and take it.
  7. Serve with Chutney /sambar of your choice.
  8. NOTE : I do it in food pro grind the Urad batter it acts the same as wet grinder to some extent ...but there are days when i have ground in mixer jar and it has still worked on fine for me ...but only thing is grind urad batter till nice nice and fluffy when you feel it must be silky smooth . You can skip green chillies here as my sons feel it spicy so i skip it . Greasing of Appe pan before use is very important as it comes out v nice and crisp on all sides .

Here goes the recipe of chutney which goes well with this :)  

Chutney recipe 

1 cup coconut

2 green chillies

2-3 leaves of mint 

3 tbsp daria dal 

salt ts taste

small piece of ginger

For tadka 

1 tsp oil

1 tsp mustardseeds

few curry leaves


  1. Grind Coconut, Green chillies, daria dal, mint leaves, ginger add water and grind this in mixer grinder to a fine paste. Add salt to taste.
  2. Heat oil in a pan add mustard seeds when it starts popping add this to the chutney and stir.
  3. Please don't use more then 2-3 mint leaves and it will overpower the chutney :)

Monday, March 23, 2015

Melting Moments Cookies

Here is one of the best cookies recipes which I had tried the other day and was really so happy to see my sons request me to bake one more batch of them they have a light ting of lemon flavour and simply the best cookies one could ever taste.....Here is the recipe for that simple yet one of the best recipes the crunch what these cookies had was exactly like the one we get the store brought one ...simply awesome and yummy !

Ingredients (yeilds 10 - 12 cookies)

Recipe credit (Cooking Shooking)

1/2 cup Maida/ Plain flour 

1/4 cup butter

1/4 cup sugar ( I used a little bit less then that)

1/4 tsp Lemon Zest 

1/4 tsp vanilla essence 

1 bar of chocolate to melt (Plain chocolate / Dark ) 

1/2 cup of any colourful sprinkles of your choice 


  1. Cream Butter and sugar together with the help of electric beater .
  2. Add in vanilla essence, Lemon Zest and mix well.
  3. Add in maida little by little to make a smooth dough ..I used just 1 spoon of maida extra but its a perfect measurement don't go to add anymore as it should be a soft dough.
  4. Now pinch in a small ball and shape it round .
  5. Grease the baking tray with butter and put the cookie rounds and bake at 180'c for 10-15 mins till the base gets little brown.
  6. Allow it to cool completely.
  7. Melt the chocolate in microwave high for 1 min (I  took around 0 -12 pieces of chocolate)
  8. Dip the half of cookies in the melted chocolate and sprinkle a little colourful  sprinkles on the cookie on melted chocolate and arrange it on a baking sheet to set.
  9. It should set in a hours time in a air tight container. Enjoy !!!