Thursday, June 30, 2016

Pineapple Sheera

This is one of my fav desert which I absolutely love this can be made plain too but I absolutely love Pineapple sheera also known as pineapple pudding in Konkani's delicious with a love pineapple bits which makes it even lovely to have and taste....Here goes the recipe for this sheera which I learnt it from my mother in law :)


1 cup pineapple (remove the skin and chop it finely)

1 cup slightly coarse Rawa / Semolina 

1/4 cup ghee + 1 tbsp ghee for roasting semolina

1/4 cup oil 

1/2 cup sugar ( I have used slightly less then this but you can increase as per your sweet tooth)

2 tbsp chopped cashews (roasted in ghee)

1/4 tsp Kesar /saffron 

1 and 3/4 cup water  + 1/2 cup for boiling pineapple

1 tsp Green cardamom/ elaichi powder


  • Finely chop the pineapple or you can blitz in food pro just once such that you have bits in it or you can even grate the pineapple then remove this in a pan add in 1/2 cup water add kesar, 2 tbsp sugar and boil it till it's reduced to 1/2 and keep it aside.
  • Add 1 tbsp ghee in non stick pan and roast semolina till nice aroma then add in pineapple puree and  required amount of water and fry it till thick you must continuously keep stirring ensuring there are no lumps.
  • Add in sugar and mix well now add in ghee and oil and keep mixing till semolina leaves ghee then add in elaichi powder, roasted cashews.
  • Serve chilled or eat it just like that it's pure bliss !

Wednesday, June 22, 2016

Aloo Methi

One of my signature dish and most fav side dish for chapathi is this Aloo methi ...methi fried in little ghee fills your house with such good aroma and gives such a good hype in the taste ..yum ...Aloo and Methi and undoubtedly best combo together . Do try this simple dish it's absolute delight !....Don't forget to leave in your feedback


3 boiled Potato(diced into med sized pieces )

2  cups of Methi leaves (washed , trim and discard the stem and finely chop them)

3 big cloves of Garlic(finely chopped)

2 med sized onion (finely chopped)

1/4 tsp Jaggery 

1 small tomato (finely chopped)

2 tsp Kashmiri Red chilli powder

1/2 tsp Haldi powder

1 tbsp cream (opt)

salt to taste

2 tbsp oil for frying the cubed potato and 1 tbsp for masala  + 1/2 tsp ghee for frying methi


  • Take a non stick pan and fry the potato on a low flame till slightly golden brown and crisp on the edges . Remove and keep aside.
  • Heat ghee in the same pan add in methi leaves and fry well till well wilted and it shrinks and completely absorbs all the water and it doesn't leave out any more water . Now keep it aside.
  • Heat oil in pan add in chopped garlic and fry well till a little  golden brown add in onion and fry well till a bit brown (make sure you don't burn it it on a low heat ) add chopped tomato and fry till it gets mashed well.
  • Now add in haldi powder and red chilli powder fry well now add in Jaggery and fry well. Now add in cream and fry well. ( you can omit cream if you don't like it here)
  • Now add in methi and fry for 2-3 mins then add in fried potato and toss till all the masala gets well coated with the potato.
  • Serve with chapathi's simple dish but purely divine and I simply enjoy every bite of it's soooo good !......Try it you will def love it !!!!

Friday, June 17, 2016

Bakery style Khara Biscuit

These are one of the most delicious spicy tea time treat which I love ....less in sugar but really tasty they were my fav since my school days ...I used to relish them buying from local bakery it used to crisp and nice ... I have tried many versions of this recipe this is the one I simply try this it's yumm


1 cup All purpose flour / Maida

1/2 tsp baking powder

1 tbsp sugar

2 tbsp thick curd

3-4 green chillies (finely minced )

3 sprigs of curry leaves (finely chopped)

3 tbsp coriander leaves (finely chopped)

1/4 cup butter

1/4 tsp salt

  • Sift flour with baking powder . Add in sugar and chopped curry leaves, minced green chillies, coriander leaves . Mix well add salt.
  • Then add in curd , butter (butter should be in normal temperature ) then mix well till you are get a smooth dough. 
  • Then dust the board where your going to roll the mix into thick square shaped chapathi cut into med sized squates.
  • Then with the help of fork make an impression in the middle .
  • Put the baking paper on the baking sheet place all the prepared biscuit dough. Then Preheat the oven to 180' c and bake it for about 15 to 20 mins till golden and bake on both sides 
  • Store in Air tight container and Enjoy these !....Best tea time snack :)

Friday, June 10, 2016

Matar Mushroom Miloni

One Perfect curry with go with chapathi or Naan is this curry was so good that I simply loved every bite of it. I have slightly changed the recipe .... Here goes the recipe for this :)

Recipe Credit : Chef Sanjeev Kapoor 


2 cup Mushrooms (finely sliced)

1/2 cup Peas (boiled)

1 med onion (finely chopped)

1/4 cup chopped Spring onion (White part finely chopped)

2 green chillies (finely chopped)

1 Tomato (finely chopped)

1' Dalchini 

1 Green Cardamom (whole)

1/4 cup Fresh Tomato puree ( you can use store brought one or fresh ...I have used fresh one here and ground 1 large tomato )

1/2 tsp haldi powder

1 tsp Dhania powder

1/4 tsp Roasted Jeera Powder

1 tsp Red Chilli Powder

2 tbsp Cashew paste 

2 tbsp coriander leaves 

1/2 tsp Kasoori methi powder

1/2 tsp garam masala powder

2 tbsp cream 

salt to taste


  • Heat oil in pan add dalchini, cardamom, fry till elaichi swells up then green chillies add chopped onion , spring Onion (only onion) and fry well till nice aroma.
  • Add in ginger garlic paste, tomato (chopped) and fry well till it leaves out oil then add in tomato puree (puree of 1 tomato) , Chilli powder,  haldi powder,  Dhania powder, Roasted Jeera powder, fry well .
  • Now add in mushroom and peas , salt, chilli powder, cashew paste , Crushed Kasoori methi add water and cook for 2 mins.
  • Lastly add in garam masala fry well .
  • Cook till semi thick . Lastly add in little cream and serve with Chapathi / Phulka ....It's Delicious !!!!

Surna Koot (Yam fritters in coconut Gravy)

Surna / suran it's a yummy vegetable and this is one of my fav and most loved traditional dish which I follow and never fail to prepare it when I get hold of this vegetable....In this suran / Yam has to be chopped in tiny bits and shallow fried ...these are so amazing to have it as chips on it's own that I really can't stop myself from taking a bit a helping when I prepare this ...then these fritters are to be mixed with a whole coriander flavour coconut gravy it's absolutely delicious do try this you will def love it :) 


2 cups of suran / Yam (chopped into med tiny bits )

3 tbsp oil of roasting these suran bits till crisp

salt to taste

Ingredients for Roasting in oil 

1/4 tsp haldi 

1 tbsp oil 

1 tbsp coriander seeds

8-10 seeds of methi 

Other ingredients 

1/2 cup coconut 

5-6 bedagi or red chillies (roast chillies in oil )

small piece of tamarind

For Tadka / Tempering 

1 tsp mustard seeds

1 sprig of curry leaves 

1 tbsp oil 


  • Clean and wash the chopped yam bits and discard the water completely. Apply little salt and shallow fry this in 3 tbsp oil till it comes out crisp and keep aside. ( This could be prepared few days in advance and kept at room temperature ).
  • In oil roast coriander seeds, methi and haldi on a low flame till you get a v nice aroma from coriander seeds and transfer in mixer grinder then add in coconut, red chiilies, tamarind and grind to a smooth paste .
  • In pan add oil left over from frying the bits about 1 tbsp add in mustard seeds when it starts to pop add in curry leaves and put this ground paste add in little water to make it semi thick consistency . Add in salt to taste  ( use little salt as fritters also have salt in them )
  • when the gravy comes to a boil simmer and switch off the gas . When it cools add in the fried surna bits in it and mix well .
  • Serve with Rice and dal it tastes simply awesome !

Wednesday, June 8, 2016

Chanadal Ubatti

I am posting one of our traditional recipe Ubatti which is fav in every household recipe .... there are so many variations they do in fillings like fillings with date, til , anjeer ....I have already posted til ubatti today I am posting a traditional filling today which is with boiled chanadal and Jaggery ..try this I am sure you will love it too and it stays fresh for 3-4 days ....Here is the recipe for this lovely sweet ...Do try this and leave in your feedback if you try !


For outer covering

1/2 cup Maida / Plain flour

2 tbsp fine semolina / Rawa

2 tbsp oil

1 tbsp sugar

1/4 tsp haldi /turmeric powder

For the filling

1/2 cup chanadal

1/4 cup Jaggery ( add according to your sweet tooth)

5-6  Green caradmom /elaichi (deseeded and powdered )

2 tbsp desiccated coconut

oil for roasting ubatti

ghee to drizzle and serve


  • In a wide bowl add maida, sugar, haldi, semolina and water and oil to knead to a smooth dough and keep aside for 2-3 hrs.

For filling

  • Pressure cook chanadal for 1-2 whistles to a consistency then it is cooked well and can be broken easily when you try to mash one grain between your fingers. Then drain the water (retain it as you can use it to make yummy rasam)
  • Allow it to cool completely. Then grind this to a fine paste without adding any water (Note all the water from the cooked dal is to be drained completely .
  • Then heat a non stick pan add jaggery and melt it just add 1 tbsp water. Then add in the ground chanadal paste and mix till you are left with a dry mix then add in 2 tbsp desiccated coconut and fry well. Now finally add in elaichi powder and mix well. Allow this to cool completely to the room temperature. Make small sized round balls of the filling which is slightly smaller then the dough balls
  • Pinch out and make med sized dough balls add dip in the maida then roll it once then place the filling of chanadal in the middle and close the edges and bring to the center to bring it together. close it well then dust with maida and roll into semi thick chapathi .
  • Repeat this with the the remaining dough balls
  • Then Heat a chapathi tawa drizzle with little oil and fry the ubatti on both the sides till golden spots appear on them .
  • Remove and serve it drizzled with ghee and remaining can be stored in air tight container....stays's fresh for 2-3 days and for for a 1 week if refrigerated.... :D it wouldn't stay that long though.
  • Done ...Enjoy !!!!

Wednesday, June 1, 2016

Dum Aloo

I am sure many have their own age old versions of this famous dish this is the one introduced me by my mom i have grown up having it relished every bite of it and loved it too ...Thanks to my dear mom who has introduced me to this lovely dish and this is undoubtedly one of the classic , lovely and restaurant style version of this dish which is my family fav too I simply enjoy it with Naan or simple Rice and dal....truly delicious and lip smacking version ...without any more delay here is the recipe....if you do love it don't forget to like my recipe and leave in your feedback would love to hear and truly appreciate it too :)


For Roasting Potato
 12-14 small potatoes 
1 tbsp cornflour
dash of pepper powder
salt to taste 

For Aloo Dum Gravy
1 cup onion (finely chopped)
1 tbsp ginger-garlic paste
1/2 cup tomato puree ( freshly made I have used 2 here )
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp kasoori methi
1 tsp garam masala powder
1/4 cup fresh cream
1 tsp cashewnut paste
1/4 cup curds (well beaten)
4 tsp oil + 1 Tbsp ghee
salt to taste
coriander leaves for garnishing
  • Boil potatoes for 10 minutes ( I usually do it overnight and keep it in the refridgerator. Then peel it  coat in with cornflour well add a little salt and pepper and shallow fry in  Non stick pan adding 2 tbsp oil till golden brown on all sides and keep aside.
  • Heat oil and little ghee in a pan  chopped onion and cook on a high flame stirring continuously until onion changes to light brown colour
  • Add ginger-garlic paste and fry for a minute,  till you get a pleasant aroma then add chilli powder,coriander powder,turmeric powder and stir for few seconds
  • Add tomato puree and cook till the raw smell goes off  and it starts leaving the pan .
  • Now add curds and keep stirring and frying till it leaves out oil well this might take 10 -12 mins but this is worth it you want a silky smooth gravy and good tasting one! 
  • Then add in 1 cup of water and  and bring it to boil and then add fried potatoes and salt 
  • Reduce the flame and add garam masala powder, cashew paste,kasoori methi and cook on a low flame for 10 minutes 
  • Lastly add fresh cream and garnish it with coriander leaves
  • Serve hot with Paratha or roti...Or Enjoy it with Rice and dal !