Wednesday, August 23, 2017


I am so excited to tell everyone that its my 400th post. Phew!! Still I could not believe that I am stepping on my 400th post ;) It has been a long journey. Blogging has given me something to look forward to every day, which is such a blessing :) I would like to thank my family, my relatives,each and everyone whose on my facebook specially, Thank u so much for your faithful viewership, likes and encouraging comments over the past few years. I hope you all will stay with me for the next upcoming years too:)
Now coming back with my recipe, as a treat and also as a celebration of my 400th post, here i am presenting to you all a small delight ie Swirled cake :) Swrils on a cake looks really spectacular isn't? Such cakes always catches my eyes since it has a chocolate ribbon going through it. This is one of my classic cake, very simple and easy to make. Also you can satisfy your carving anytime.

1 Cup plus 2 tbsp Maida

1/2 Cup Thick Curd

1/3 Cup Oil

1 Cup Sugar

2 tbsp Milk.

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Vanilla essence


1 Tbsp Icing sugar

2 tbsp Coco powder

2 tbsp Water


Sieve maida, baking powder and baking soda 2 to 3 times and keep aside.
In another bowl, add oil, thick curd and blend with a hand mixer till it becomes light. Gradually add sugar and vanilla essence to it and mix well. Now add the flour mixture little by little and blend to a smooth batter. Add milk if the batter is too thick.
In another bowl, add icing sugar, coco pd , water and mix well without forming any lumps. Keep aside.
Preheat the oven for 180 degree. Grease 7 inch loaf mould and dust some maida all over so that the cake does not get sticked to the mould. Now the fun part comes ;) Pour half of the batter in the mould. Tap gently to spread batter evenly. After that pour 1/2 spoonful of chocolate mixture by making droplets evenly across the batter. With the help of a toothpick, make swrils in the batter. With a gently touch, make uneven deep patterns. Pour remaining white batter and end up repeating the same swril process adding chcocolate mixture on the top. Bake in a preheated oven for 180 degree for 35 to 40 min. When its baked, cooled and sliced you will see a nice evenly patterns :)


Tuesday, August 22, 2017


Peri peri chicken is a spicy dish with roots in both Africa and Portugal. It derives its name from peri peri sause. These truly are the best ever chicken legs you could ever have. If you have a ready sauce in your hands then its quick, simple and impressive dish. I got very inspired when my niece posted it on whatsapp :) and by that day onwards, I have been dying to make this dish and taste. As expected it was great and tastes heavenly.
Peri peri chicken can be grilled on a oven but though I was not used to Grill mode, I ended up grilling on my grilled pan which was equally good.

3 Chicken legs

5 tbsp Peri peri sauce

1 tsp Oil

Salt to taste

Onion rings for garnish

Lemon wedges.
Take the cleaned chicken and make deep cuts on them. Pour the peri peri sauce on it and marinate for 3 hours. Heat up a grilled pan. Add a tsp of oil and place the marinated chicken legs on it. Increase the flame and make sure these gets nice grilled marks  on both the sides inverting occasionally. Brush with some more sauce and cook for 20 to 25 min under low flame. Transfer them on a plate and garnish with onion rings and lime wedges.


Monday, August 21, 2017


First time tried making homemade white sauce which was a super hit recipe. My family loves diary products and no doubt this is the best example sauce I would ever suggest ;) The rich, thick, cheesy sauce are especially good on pastas and also on baked veggies which I have prepared in this post. Its healthy and you can tailor it to fit any vegetables as per your choice.

NOTE: Do not add to the veggies until they are cooked. Salt pulls the moisture and cause them to steam. So please add at last.

1 Potatoes. (cutted into wedges)

1 Carrot.

1 Red Onion.

Half cup of Cauliflower florets.

Handful of Mushrooms sliced

2 tbsp Italian powder

2 tsp Olive oil

1 tsp Garlic powder (optional)

1 tbsp Red chilly flakes

Salt to taste


1 1/4 Cup Milk

2 tbsp Butter

2 tbsp Maida

2 tbsp Grated Cheese

Salt and Pepper to taste
To make white sauce, heat butter in a nonstick pan. When it gets melted, add maida and cook for about 2 min stirring. This makes the flour cook evenly. Now slowly pour the milk, stirring consistency as it thickens into a smooth paste. Add less or more depending on the thickness you need.  Add in cheese and mix well till it melts. Season with salt and pepper and keep it aside.

In a bowl, mix olive oil with Italian seasoning ,red chilly flakes,garlic powder. Marinate them on the cutted veggies and let it sit for 15 min. Transfer them to a greased baking tray and bake them for about 30 to 35 min under 180 degree or until the potatoes are well roasted. Don't forget to keep stirring in between. Once its cooked add salt.

Transfer the baked roasted veggies on a plate. Now pour the white sause upon. Sprinkle with pepper. Garnish with grated cheese on top and micro for a min.



Simple and spicy Onion upkari is always best combi with hot meals or Kanji. My hubby just loves this side dish like anything, Its a traditional and age old konkani side dish which can be considered as a comfort dish.

2 Onions

1 tsp Mustard seeds.

1 1/2 tsp Red chilly powder

2 tsp Coconut oil

Salt to taste


Heat oil in a pan. Add mustard seeds and allow to splutter. Then add red chilly powder and immediately before the powder starts burning, add onion slice and saute well. Season with salt and hing and mix well. Cover with a lid and cook for about 2 min under low flame. Transfer them into a bowl and serve with hot meals.


Saturday, August 19, 2017


Delicious and super easy breakfast recipe made from egg and bread. This is the perfect combination of toast. This looks fancy and quite easy to make.

2 Bread

2 Eggs

1 Onion

1 tbsp Cream

Salt and Pepper to taste.

Beat the eggs in a bowl. Add onions, cream, salt and pepper and stir well. Heat butter on a tawa. Dip the bread into the egg mixture and place them carefully on the hot tawa. As soon you turn on the other side put grates cheese on top and cover them with a lid for another 2 min or until cheese melts and bottom layer turns golden brown.
Slice them and serve hot :)


Wednesday, August 16, 2017


Malai mutter paneer is very easy and rich in taste. Its is the best combination with any type of Indian flat bread. You can impress your family and friends making this thick creamy paneer gravy. I assure you that you guys will definitely like this recipe


300 Grames Paneer

1 Cup Frozen peas

2 tsp Tomato puree.

2 tsp Jeera

Pinch of Ajwain

3 tbsp Malai or Cream.

1/4 Cup Milk

Salt to taste

1 tbsp Oil

Water as needed.


2 Onions

2 Tomatoes

4 Cloves of Garlic

1/2 inch Ginger

10 to 12 Cashews

2 tsp Red chilly pd

1 tsp Turmeric pd

1 1/2 Coriander powder

1 tsp Kitchen king masala

1 tbsp Butter

Salt to taste.


Heat butter in a pan. Add garlic and ginger and fry for a min. Then add onions with salt and saute them till translucent. Put tomatoes and cashews and let it cook till tomatoes turns mushy. Add all the masala powder one by one and fry them for a min. Allow them to cool. Grind them into smooth paste and keep itside.
Heat oil a pan. Add jeera and allow them to splutter. Add the masala paste and saute it well followed by tomato puree and stir well till the oil separates from masala. Add required amount of water and milk and then drop in the peas. Cover with a lid and let it cook for 10 min under low flame. Sprinkle ajwain and add malai. Finally add paneer cubes and mix them gently. Garnish with coriander leaves and serve hot with parathas.


Monday, August 14, 2017


Semiya payasam is the one of the easiest payasam that can be prepared in just 15 to 20 min. Whether its a festival or occasion or just a normal day, you can just make this yummy delicious payasam and make your day special.

150 Grams Roasted Semiya

1 Liter Milk

1 Cup water.

400 grams Condensed milk.

2 tbsp Sugar or more

1 tbsp Cardamom powder

1 tbsp Ghee

Ghee fry ed dry fruits & nuts
In a big vessel, add 1 tbsp of ghee and roast the roasted semiya only for 2 min just to heat it up. Transfer them into a plate. In the same pan, add milk and water and stir it well. Once it starts boiling, add condensed milk, sugar and stir continuously till the milk reduce a bit or starts thickening. Once its done, add the roasted semiya and cardamom pd. Boil for nearly 5 min and sim for 2 min. Switch off the gas and garnish with the ghee fry ed dry fruits nuts on top.

Serve hot


Tuesday, August 8, 2017


Tora leaves known as Taikele in konkani grows wild in most of the tropics and is considered a weed in many places. They tend to be bitter in taste. Check out for my taikile chutney here. Its fritters are popular here in Mglore which are crispy, spicy and is just perfect on rainy season. Recipe of fritters coming soon ;)
So coming back with the recipe, I had some leaf over taikile leaves and leftover patravode batter. So combining them both makes an awesome dish named Taikile Unndi which is spicy steamed dumpling which you can prefer having for dinner as well as for breakfast item. Therez no proper measurement for this as you need to add the roughly chopped leaves into the batter till the consistency becomes thick.

For the batter recipe cum palak undi please click

Leftover chopped Taro leaves

Leftover Patravode batter

Coconut oil.

Mix the leaves in the batter till the consistency becomes thick. Grease the idly moulds and place 2 spoons of batter or fill the moulds with leafy batter and steam for about 15 to 20 min under low flame. Once its done. scoop out place them on plate.
Serve hot with coconut oil



Parota is the layered flatbread made from maida flour. Its soo flaky and soo soft. Whenever parota struck my mind, the best combi I get is the chicken curry :)
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected.  I followed the recipe of  one of my best inspiration Tarla dalal :)
1 1/4 cup Maida

1/4 tsp Baking soda

1 tsp Sugar

1 tbsp Oil

Salt to taste

1/2 tsp Oil of kneading

4 1/2 tsp oil for brushing and greasing
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together.  Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.


Friday, August 4, 2017


Chicken sausage tempered with mild Indian spices and peas are so delicious and finger licking side dish for all chicken lovers. The grilled marks on the sausages are appealing and the addition of peas gives the entire dish a nice bright green and looks great. Its so simple and easy to make. With pulav or phulkas its a great combo. This is just perfect for trying any time and hope you all enjoy it.


5 Chicken sausages

1/4 Cup Frozen peas

1 Onion

2 tsp Garlic chopped

2 tsp Red chilly pd

1 tsp Turmeric pd

11/2 tsp Garam masala.

Pinch of Amchur powder

Salt to taste.

3 tbsp Water

2 tsp Butter


Take the sausages and cut into halves. Heat butter in a grilled pan. Place the sausages and fry them on both the sides till you get grilled marks on it. Transfer into a plate and cut into medium slighting pieces.

In the same pan, add leftover butter and onions and garlic. Fry till translucent. Put all the masala powder and finally the peas. If it too dry add sprinkle some water and mix well. Add the grilled sausages and saute well till all the masala gets nicely coated or also you can cover them and allow to cook under low flame for about 5 to 6 min .

Serve hot hot


Wednesday, August 2, 2017


Tender coconut pudding from scratch that's homemade is a way better than the store bought mix. This is tried and tasted pudding from the site The texture is soo creamy cum rich due to the addition of grind ed malai in milk and condensed milk. Its soo delicious and therez noting better than this dessert. The best part I love is the tiny bits of tender malai when you spoon them is just incredible :)  Do try this for sure. For the recipe please click here