Wednesday, December 20, 2017


Puffs is a perfect party recipe. It acts as a best snack either in the form of veggie or chicken or egg etc etc. It can be frozen and can be baked later. Good thing about this is you could fill any of your filling you like. I have made using egg and corns which my family loves alot. Puff sheets can be easily available in supermarkets. If not, can be of homemade puff sheets too. Will be back soon with the  recipe :)


Ready made Puff sheets

2 Boiled eggs

1 Egg for brushing

2 Chopped Onions

1/2 Cup Frozen corns

1 tbsp Ginger Garlic paste

1 tsp Jeera

1 tsp Red chilly pd

1/2 tsp Turmeric pd

2 tsp Kitchen King masala

Pinch of Amchur pd

1 tsp Lime juice

Coriander leaves for garnish

2 tsp Oil

Salt to taste

Heat oil in pan. Add jeera and onion. Fry till it turns golden brown. Add ginger garlic paste and saute for few sec. Add all the powders followed by frozen corn. Season with salt and amchur powder. Finally add coriander leaves and lime juice and mix well again. Keep it aside.
In a plate slice the eggs and keep it aside.
Now take one puff sheet and roll them. Cut into halves. (Depends on how much bigger size you need)Take one half sheet and fill the corn mixture  in the center and place one egg slice upon that. Fold over and place them on the greased baking tray. Repeat the same with the remaining sheets.
Meanwhile break the egg in a bowl and mix it well. Brush the egg mixture all over the puffs and bake them under 200 degree preheated oven for 35 to 40 min.


Monday, December 11, 2017


This is the simple and easy dish that I tasted at my friends home. The bites of coconut and the spice from chillies taste amazing. It acts a best side dish with Konkani meals :) Simple as it can get and taste divine. Its the secret ingredient 'Hing' that makes these potatoes taste flavourful.

3 Boiled Potatoes

1/4 Cup Grated Coconuts

3 Green chillies

1 Dry Red Chilly

Big Pinch of Hing

1/4 Cup Water

Few Curry leaves

1 tbsp Coconut oil

2 tsp Mustard seeds

1 tsp Jeera

Salt to taste.
Semi crush the boiled potatoes and keep it aside. Heat oil in a pan, Add mustard seeds , jeera and curry leaves. Then add green chilly and red chilly and fry them for few sec. Add water and bring them to boil. Then add the potatoes , salt and mix well. Cover with a lid and leave them for at least 2 min. Lastly add the grated coconut and a big pinch of hing. Remove from flame.

Serve hot


Friday, December 8, 2017


Baked melted cheesy pasta combined with veggie or meat is just comfort food at its best.  I just love the flavour of Italian cuisine as it has a mix of herbs and of course the cheese which tastes cheeeesy ;)You can add any type of veggie or meat for this dish. Here I have stored white sauce in advance so that the preparation could finish up in jiffy. The refrigerated white sauce probably stays fresh for 2 weeks :) You can involve ur kids for layering :)

4 tbsp Butter

2 tbsp Maida

2 Cups Milk

2 Cheese slice

Pinch of Salt

Pinch of Pepper pd


1 Cup Cooked Pasta

3 Chicken Sausages

1/4 Cup Mushrooms

1 tbsp Oregano

2 tsp Red chilly flakes

Grated Mozzarella cheese

To make white sauce, heat a non stick pan adding butter. Make sure to keep the flame on low. Add maida and cook it till the raw flavour goes out. Add milk slowly and keep stirring the mixture in order to avoid lumps. Once the sauce becomes thick, add the cheese and mix well till the cheese melts. Season with salt and pepper. Remove from flame.
Heat butter in a kadai, and fry mushrooms and chopped chicken sausage till it becomes brown.
Now preheat the oven for 180 degree. Take a baking bowl. Arrange half of boiled pasta and above that half of mushroom and chicken sausage fry. Next layer them with white sauce and grated cheese.
Repeat the same layer again and end up added lots of cheese. Sprinkle with oregano and chilly flakes on top.
Bake them under 200 degree for 30 min or until the cheese melts on top.
Serve hot


Tuesday, December 5, 2017


This is the Andhra style stuffed brinjal fry, that I grabbed from the site The ingredients mentioned are so simple and so easy to prepare in jiffy. As said in the recipe, its true that the addition of peanuts and sesame seeds gives a unique flavour and taste to the veggie. Do try this at home for sure. Thanks so much for sharing such a wonderful taste recipe.

For the recipe please click here
For a twist and making it very more special for my kid, this is what I did ;)
As soon as I removed the fryed masala brinjals from the cooking pan, I stuffed some grated mozzarella cheese which got melted up automatically and tastes cheesy masala brinjal fry. My daughter loved them like anything :) Its a must recipe guys so do give it a try :)

Serve hot.


Thursday, November 30, 2017


Ambadi in Konkani is nothing but Hog plums where coastal Karnataka people love this sour fruit. They are hard and fibrous. Its leaves and fruit is used for the treatment for stomach ace, swollen joints, curing cold and cough and many more. NOTE : Avoid using hog plums during pregnancy and breastfeeding.
We use this for making gasshi or pachadi as it acts best as a souring agent and tastes super delicious with steamed rice.


4 to 5 Ambadi (hog plums)

2 tsp Mustard seeds

1 tsp Jeera

2 Dry red chilly

Pinch of Hing

Few Curry leaves.

1 Cup Water. (as required)

1/2 Cup Thick Curd

Salt to taste

1 tbsp Coconut oil


1/2 cup + 2 tbsp Grated Coconut

3 Fried Dried Red chillies (roasted in little oil)

1 tsp Fried Coriander seeds (roasted in little oil)

1 tsp Turmeric powder

1 tsp Rice flour

Water as required.

First clean and wash the ambadies. Crush them using kitchen stone lightly. In a kadai, add the crushed hog plums with water and allow to cook for about 10 to 15 min. Meanwhile grind the ingredients given above adding required amount of water into a smooth paste. Once the ambadi's are cooked, add the grounded coconut mixture and mix well.  Add more or less water accordingly. Boil and remove from flame. Now for tadka, heat coconut oil in a small pan, add mustard seeds, jeera hing, red chilly and curry leaves. Pour the mixture on gravy. Lastly add thick curd and mix well.
Serve hot with steamed rice.