Monday, July 25, 2016


These idlies are the most unique and delicious one. Its unique because jack fruit is a seasonal fruit and cannot make whenever needed. Ponsa idli is what we call them in konkani and also its the traditional Karnataka cuisine. It enhance the flavour and aroma of jack fruit so well. The colour also looks awesome. This is prepared with the addition of roasted rava, fresh grated coconut, jaggery with a touch of elachi flavour.Best way to make kids have Rava :) if there's any leftover idlies then, this tastes even more delicious and better if you shallow fry them in ghee on hot tawa.


11/2 Cup Ripe Jack fruit puree.

1 Plus Cup Roasted Rava (add more if consistency is watery)

3/4 Cup Grated Coconut ( white part)

3 to 4 tbsp Jaggery Syrup (according to the sweetness)

1 Elachi pd.

1 tsp Ghee.

Pinch of Salt.


Grind jack fruit in a blender till its smooth. No need to add water as the rest of the ingredients have water content. Drop them into a bowl and slowly add rava and mix till its consistency becomes thick. add elachi powder. Make sure no lumps are formed. Grease idly mould with ghee. Pour the batter and steam for 15 to 20 min. Serve hot with ghee :)


Saturday, July 23, 2016


I was soo lucky enough to get one of my favourite fish salmon and basa fillets after sooo many years :) Its great one pot meal at the same time healthy and filling.


1 Piece of Salmon

Salt and pepper to taste

1 Half  of Lime.

Italian seasoning (Optional)

1 tsp Oil


2 Pieces of Basa Fillets

2 Tsp Chilli pd

1/2 tsp Turmeric pd

1 tsp Black pepper.

Pinch of Hing

Salt to taste.

Oil for making Paste.

1 tsp Oil


1/2 Cup Broccoli florets

1/2 Cup Mushroom chopped

1 Small Capsicum.

4 to 5 Crushed Garlic cloves

Pinch of Red chilly flakes.

1 tsp Butter

1 tsp Oregano (OPTIONAL)

Salt and Pepper to taste.


Marinate both the fishes given under ingredients one by one. Marinate at least for 30 min. Shallow fry them and keep it aside.
Meanwhile heat butter in a kadai. Add garlic then add in the veggies. Season with salt and pepper and cover them for about 4 to 5 min. Make sure veggies are not cooked fully, It should crunchy. Sprinkle them with oregano and chilly flakes.

For serving. Take a serving plate. Spread veggies spread and upon that place shallow fry ed salmon and basa fillets. Squeeze lime and serve hot.


Thursday, July 21, 2016


Egg pakodas are so easy and quick to make if you have ready boiled eggs.  Calories are high though its deep fry ed but I believe that one can treat oneself once in a while. Its chatpata because of chaat masala and the batter for deep fry is mixture of freshly crushed Indian spices. Its so tasty and perfect snack with coffee or tea. Specially for kids its a great snack killer :)


4 Boiled Eggs

1 1/2 Cup Gram flour.

1/2 Rice flour

1 tsp Red chilly pd

1/2 tsp Turmeric pd

11/2 tsp Crushed Black pepper

1 tsp Ginger Garlic paste

2 tsp Chopped Curry leaves.

1/2 tsp Jeera pd

Pinch of Hing

Pinch of Cooking soda

Salt to taste.

3/4 Water or it needed more.

Oil for deep fry


First cut eggs into 4 halves. Now make the batter adding all the ingredients one by one except oil. Check the seasoning. Make sure the batter is not very thin or thick. Heat oil in a kadai. Now take the slice of egg and dip them in batter using a spoon. Coat it evenly on all the sides and gently drop them in the hot oil. Deep fry them until golden brown on both the sides. Drain them on a kitchen tissue. Serve hot on a plate with a sprinkle of chaat masala on top :)


Tuesday, June 28, 2016


Ambe umman (sweet mango curry) is a sweet konkani dish. So in this recipe, instead of mangoes, I used banana. The only difference I did was I used cornflour for making the gravy a bit thick. The sweetness was just perfect and the softness of the fruit is well cooked. It is very easy to make and very less time consuming.


10 Yellow Bananas

1/2 Cup Jaggery

2 Dry Red Chillies

Few curry leaves.

1 tsp Mustard seeds

1/2 tsp Jeera

1 tsp Pepper pd

1 tsp Cornflour (optional)

Water as needed (according to the consistency)

1 tbsp Coconut oil

Pinch of salt.

In a kadai, add oil mustard seeds. Once its splutter ,add jeera, curry leaves, and red chilly. Once its fryed add banana with pinch of salt. Once the fruit is cooked, add grated jaggery with required amount of water if required. If its too watery then add cornflour to adjust the thinckness. Bring to boil and switch off. Serve hot with meals.


Tuesday, June 21, 2016


I adopted this recipe from one of my favourite chef Sanjeev kapoor. I must say the curry turned out rich , creamy with a mild spicy touch. The cashewnut paste added the nice subtle taste and flavour to the gravy which is simply irrestible.  Mushroom brings a unique meaty bite which I just love it. Do try this curry and enjoy the flavours.


15 to 20 Mushrooms

1 Cup Mutter Frozen

2 Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Coriander powder

1 tsp Turmeric pd.

1 tsp Cumin powder

2 tsp Red chilly pd

2 tsp Garam masala

1/4 Cup Cashewnut paste

3 tbsp Cream

1 Cup Water ( extra if required)

1 tbsp Oil

Coriander leaves for garnishing.

Salt to taste.


Quarter the mushroom and cook them with 1 cup of water with salt and turmeric pd. Remove and keep it side. Heat oil in a pan, add onions and let it fry till it turns golden brown. Now add ginger garlic paste and let it fry till it raw smell disppear. Now add the red chilly pd, coriander pd and tomatoes. Mix well. Then add cashew paste and let it cook for another 3 min. Add in the cooked mushroom along with water. The gravy will begin to thick. Add water if required. Drop in the garam masala, frozen mutter and stir. Under low flame, let it cook for another 2 min. Once its done, switch off the flame,  add the cream and garnish with coriander leaves.