Wednesday, 30 July 2014

Misal Pav

Misal Pav - Nutan Shenoy-Kini
Ingredients :-

Sprouted Moong (Green Gram ) – 1 cup.

Sprouted Matki ( Brown Gram) 1 cup.

Onions – 3 (large) finely chopped.

Ginger paste – 1 tbsp.

Garlic Paste – 1 tbsp.

Turmeric powder – 1/2 tsp.

Bedgi Chilli Powder – 1 1/2 tsp.

Kashmiri Chilli Powder – 1 tsp.

Coriander – Cumin Powder – 1 tsp.

Garam Masala Powder – 1 tsp.

Coriander leaves – 2 tbsp. ( Finely chopped).

Asafoetida – a pinch.

Mustard Seeds – 1/2 tsp.

Curry Leaves – 5 – 8.

Green Chillies – 2, slit.

Oil – 3 tbsp.

Farsan ( Mixed savoury) – 1/2 cup. ( Refer pic ).

Lemon juice – 2 tsp.

Lemon Quarters – 4.

Pav ( Bread ) – 6.

Method :

1. Wash the sprouted pulses well under running water for a minute. Drain.

2. Heat oil in a degchi, add mustard seeds, asafoetida, curry leaves & half the chopped onions.

3. Fry for a minute. Now add green chillies, ginger-garlic paste. Fry for 1 more minute.

4. Stir well. Add turmeric powder, red chilli powder, Kashmiri Chilli powder, coriander-cumin powder, a little water & stir well.

5. Add the sprouted pulses, salt & 2 cups of water & bring to a boil. Add garam masala.

6. Cover & cook for about 7 – 8 minutes. Check if the sprouts are cooked. If not, cook for another 2 – 3 minutes.

7. The usal is ready for serving.

To Serve :-

1. Pour a cupful of usal into a bowl. Sprinkle generously with farsan. Garnish with remaining onion, coriander leaves.

2. Squeeze the lemon juice over the farsan.

3. Serve with lemon quarters & pav (bread).

Punjabi Chole

Punjabi Chole - Nutan Shenoy-Kini
Ingredients :-

Kabuli Chana (Chick pea) – 4 cups – soaked overnight.

Ghee – 4 tbsp.

Oil – 2 tbsp.

Onions – 5 Large ( Finely chopped ).

Tomatoes – 4 ( chopped).

Ginger – Garlic Paste – 4 tbsp.

Turmeric Powder – 2 tsp.

Tea leaves – 1 tsp. tied up in a cloth ( potli ) bag.

Chole Masala ( preferably Everest ) – 4 tsp.

Chilli powder – 2 tsp.

Kashmiri Chilli Powder – 2 tsp.

Salt as desired


Coriander leaves & lemon rings for garnish.

Method :-

1. Add 1 tsp. turmeric powder, little salt, 1 tsp oil, & a bag of a tsp of tea-leaves to the kabuli chana. Add water atleast 1 inch above the contents.

2. Pressure cook for 5 – 6 whistles.

3. In a heavy bottomed vessel, oil the ghee & oil & add the chopped onions when the oil heats up.

4. Fry till translucent. Add chopped tomatoes & ginger-garlic paste, chilli powder, Kashmiri Chilli Powder, salt, turmeric powder & cook covered. When the tomatoes cook, mash them & add a cup of water & bring to a boil. Reduce flame, cook on low flame, till oil separates.

5. Remove the tea-leaves potli (bag) from the chana & add the chana to the vessel.

6. Add water if required. Bring to a boil. Add Chole Masala. Stir in well. Boil for another 5 minutes on low flame till aroma spreads.

7. Remove from flame. Garnish with coriander leaves & lemon rings.

8. Serve hot with puri, coriander-mint chutney.

Veg Masalebhaat Maharashtrian-style

Veg Masalebhaat Maharashtrian-style - Nutan Shenoy-Kini


Cube onions n potatoes. Chop cauliflower into semi-florets. Chop french beans into 1 inch pieces. Cut carrots into 1 inch cubes. Shell green peas. Wash all veggies well except onions.

Grind to a paste coriander seeds, fennel seeds, cloves, black cardamom, cinamon, star anise, ginger, garlic, coriander leaves, mint leaves peppercorns n green chillies.

Wash 3 cups basmati rice n keep aside.

Saute onions with a bay leaf or 2 in ghee n oil in da ratio 1:1. Add ground masala on sim gas, saute till aroma spreads. Add all veggies & mix well. Add turmeric pwd n salt as much as required by the veggies. In the meanwhile boil 5 cups of water well. Add to the veggies. Now add the rice with juice of 3 small lemons. Let it cook. Once moisture level goes down, cover n cook for 3-4 minutes.

Garnish with chopped coriander n mint leaves n caramalised onions.

Tawa paneer

Tawa Paneer - Tanushree Aich
Ingredients and Method:
1. add the chopped tomatoes in a blender and make a smooth puree. keep aside.
2. melt butter on a tawa or skillet.
3. add the carom seeds/ajwain and fry them for a few seconds or till aromatic.
4. add the onions and saute till translucent.
5. add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.
6. then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don’t have pav bhaji masala, then add garam masala + amchur powder/dry mango powder. stir and saute for about a minute.
7. add the tomato puree and stir.
8. season with salt and saute with stirring at intervals.
9. saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame. if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
10. add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.
11. cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi/dry fenugreek leaves. stir very well and switch off the flame.
12. garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.

Recipe Courtesy:Veg Recipes Of India

Curry leaves chicken

Curry leaves chicken - Devika Pai


Cook chicken with lil haldi nd red chilli pd
deep fry lots of karbevu ...crush nd keep aside
in a pan fry green chillies...chopped paste....jeera pd....pepper pd....add chicken nd karbevu pd ....salt....mix well ...cook for some time
add coriander leaves

Moong Dal Sheera

Moong Dal Sheera - Nutan Shenoy-Kini


1 cup yellow moong dal (split yellow gram)
1 cup milk, warmed
1 1/4 cups sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
6 tbsp ghee
For the garnish
2 tbsp sliced almonds (badam) and pistachios


Soak the moong dal in water for 3 to 4 hours.
Drain and grind to a coarse paste using very little water.
Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Melt the ghee in a broad non-stick pan.
Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
Add in the warm milk and 1 cup of warm water and cook, stirring continuously till all the moisture has been absorbed.
Add the sugar and cook on a slow flame till the ghee separates.
Add the saffron and cardamom powder and mix well.
Garnish with slivers of almonds and pistachios. Serve hot.


If the moong dal paste has excess water after grinding, drain it out through a strainer.

Recipe From Nutan's Kitchen


Heat 1 tsp oil n add jeera ;.. when it splutters add the chopped garlic n fry again.. add turmeric pd n red chilli pd n saute now add salt n boiled n cubed potatoes mix well.. lastly add the corinader leaves .. Now prepare chapatis n fill in the mix n roll..

Andhra Chilli Chicken

Andhra Chilli Chicken - Sarita Bhat

Karathe Kuta

Karathe Kuta - Radhika Shenoy

2 medium sized bittergourd
1/2 grated coconut
4 fried dry red chilli
Pinch of tamarind
Pinch of hing
1 spoon mustard seeds
4-5 curry leavs
Oil for seasoning n frying
Salt to taste
Cut bittergourd into small pieces n apply salt n keep it for half an hour... for masala grind coconut, dry red chilli, tamarind. Before taking out the masala add hing n half spoon of fried mustard seeds n grind again for a while. The masala should be coarsely ground. Then Squeez the bittergourd n deep fry it in oil. Add the fried bittergourd n salt in to the masala n season it with mustard seeds n curry leaves

Cilantro Surprise

Cilantro Surprise - Sabitha Shenoy


Boil and peel baby potatoes nearly 25 nos. .Apply salt and keep it aside.Heat nearly 1-2 tbsp oil add freshly ground black pepper and little bit salt and add the potatoes. add coriander leaves and toss on slow fire. once the potatoes are coated with pepper and turn brownish with a nice aroma switch off the fire and garnish with coriander leaves. Simple but tasty cilantro surprise is ready. I was preparing this since long. Once my son Gaurav Shenoy Konchady asked me to name the dish I just like that told him cilantro surprise and since then he started calling this dish by this name!



Grate cabbage n finely slice the potatoes.. both should be of same shape.. now apply salt and leave aside

Heat oil n add jeera ..when it splutters add turmeric pd, red chilli pd and garam masala pd.. now add the cabbage n potato mix.. with water that it had left.. mix in on high flame first .. now reduce flame cover and cook till done..

Batate Vaagu

Batate Vaagu - Nandini Kini

15 nos boiled,peeled baby potatoes
5 tsp oil
1 tsp mustard
1 tsp urad dal
1 tsp asafotida
curry leaves
3-4 tsp red chilli powder
2 tsp tamarind paste
1/4 cup grated coconut
Salt to taste


In a kadai take oil and add all the tempering ingredients one by ine
Put red chilli powder and fry for 2 minutes
Add tamarind paste,and 1/4 cup water and mix well
Put the boiled potatoes ,salt and cook for 5 minutes
Add grated coconut and toss well
Serve hot with rice or roti

Cheese Cake

Cheese Cake - Anagha Kulkarni

150gms digestive biscuits, 75gms butter, 900gms full fat cream cheese, 200ml sour cream, 200gms sugar, 3tbsp plain flour, 3 eggs + 1 egg yolk lightly beaten, 2tsp vanilla extract.
Preheat the oven to 180c. Grease & line the base of the cake tin. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
Melt the butter & add the biscuit crumbs, stir to combine and spread in an even layer at the base of the cake tin.
Bake in the oven for 10 minutes, until golden & cool it.
In a bowl beat together the cream cheese, sugar, flour & beat again, add the eggs & vanilla extract.
Pour the cream cheese mix on to the biscuit mix & bake in the oven for 45 minutes on 160c.
Cool the cake in the oven itself to prevent the top from cracking. Take it out & serve with the choice of your topping.

Anda Masala

Anda Masala - Sandhya N Kamath

Hard boiled eggs - 4
Red Chilli paste - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Tamarind extract - A small ball in 30Ml water
Kasoori Methi - A pinch(Optional)
Corainder powder - 1 Tsp
Turmeric Powder - A pinch
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 2-3 Tsp
Curry leaves - 1/2 sprig
Coriander leaves - To garnish

Peel and cut the hard boiled eggs into halves.
Heat oil in a pan and fry curry leaves followed by ginger garlic paste and red chilli paste.
Add salt to taste, optional Kasoori methi, all the powders and tamarind extract.
Fry well till raw smell disappears and oil leaves the sides.
Sprinkle little water to keep the masala thick but moist.
Finally arrange the egg halves with cut side up and cover with the masala.
Garnish with chopped coriander i ve added onion n tomato too

Red Chilli paste:
Soak 30-40 red long chillies in hot water for 30 mins.
Grind with little salt and vinegar to a smooth thick paste.
Store in a fridge and after two days, transfer to freezer.
This paste can be used in many Indian and Chinese preparations....Laal anda masala for the theme...recipe...laal anda masala'.... Anda Laal Masala

Sanna Idli

Sanna Idli - Laxmi Bhandary

1 cup coconut gratings, 1/2 cup raw rice, 10 roasted red chillies, tamarind lump small marble size, 1 small piece asafoetida (hing) and salt to taste.

Soak rice in water for 15 minutes.Wash and keep aside. Grind coconut gratings with roasted red chillies, tamarind and asafoetida to smooth paste. Add rice and grind till it takes rava form. Add salt.Grease idli cups with oil. Pour masala in to it. Cook over steam in an idli vessel, under cover for 15 to 20 minutes. Pressure cooker can be used instead of idli vessel.

Sardine Fish Masala Fry

Sardine Fish Masala Fry - Shraddha Ashwini Prabhu

Boil 25 to 30 long red chillies' (Byadagi) for 10 minutes.
Graind the chillies along with cashew nuts approx 20 in no's,little tamerind,onion(1Small) ,8 to 9 garlic pods and salt to taste till it forms a smooth paste.
Take half the quantity of grinded paste and apply it to fish and marinate for 30 min
In a pan add little coconut oil ,curry leaves and fry for a while. Take the remaining portion of masala which is kept a side and add it to the pan and stir for a while. Now add the marinated fish in to the pan and boil till done.
Can be tried for different varieties of fishes tastes really good.

Babycorn Chilly Sesame Stir Fry

Babycorn Chilly Sesame Stir Fry - Tanushree Aich


Cut babycorns into two pieces, coat them first with paste made of chilly pwdr, salt & gg paste, roll these into maida & then into cornflour.Deep fry these till crispy & red!

In a wok add 2 tbspns oil, saute onions & bellpeppers, chopped ginger garlic pieces, chopped chillies, add soya sauce, ketchup, chilly sauce, add cornflour slurry to get desired consistency, lastly toss the fried babycorns, drizzle roasted sesame & pepper!!

Sweet Corn Potato Cutlets

Sweet Corn Potato Cutlets - Shyamala Shenoy
Recipe : .

Make coarse mixtue of 1 cup sweet corn, 1 1/2tsp ginger garlic paste, ..Add this to 2 mashed med. potatoes.. add finely chopped n crushed 2 green chiliies, 1tsp jeera powder, 1/2 tsp garam masala..(if u want more spicy add red chilli powder also), 1 tsp lemon juice ,salt to taste..For binding i hv added 1 tbsp rusk powder..Mix well.. Make small rectangles frm this mixture. Roll it in rava. Heat nonstick tawa, put little oil .Fry these patties on both sides in a med .flame until it bcm little brown

Tuesday, 29 July 2014

Coorg Pandi Curry

Coorg Pandi Curry - Nutan Shenoy-Kini

Pork - 1 kg
chilly powder - 3 tsp
Kashmiri chilli pwd - 1tsp ( optional)
salt - 3 tsp
turmeric - 1 tsp
green chillies - 6 - 8
onions - 4 (big )
Garlic pod - 1 whole big ones...2 - 3 if small.
cumin seeds - 1 tbsp
ginger - 1 1/2 inch piece
coriander leaves - 1/2 bunch (big)
Kachumpuli / black coorg vinegar - 1 tbsp (alternatively use tamarind juice)
dry masala - ( recp gvn below)
Oil - 1 tbsp

For dry masala - dry roast the following ingredients until dark brown and grind to a smooth powder :-

coriander seeds - 2 tbsp
cinnamon - 4- 5
cloves - 4
pepper - 1 tsp
mustard seeds - 1 tsp
jeera - 1 tsp

Method :-
Marinate cut pork with salt, chilly powder and turmeric powder & let it last for atleast an hour.
Grind onion, ginger, garlic, green chilly, coriander leaves and cumin seeds to a coarse paste.
In a kadhai, add 1 tbsp oil and fry the ground paste for 2 minutes.
Add the pork and fry for another 2 minutes. Add 2 cups of water and cook the pork for1/2 an hour on sim. Then add the dry masala and the kachumpuli and mix well and switch off heat after frying for 3 minutes.
Serve hot.

I added table vinegar instead of kachumpuli one or tamarind. My family relishes it anyways

Carrot Tomato Soup

Carrot Tomato Soup - Nandini Kini

1 chopped carrot
2 chopped tomatoes
3 tblsp sweet corn kernels
2 tsp oil
2 chopped onions
2 garlic cloves
Salt to taste
A pinch of sugar
2tsp corn flour slury

for garnishing:
finely chopped spinach leaves
2 tsp cream
2 tsp pepper powder

Fried bread cubes for serving

In a pan heat oil and saute garlic and onion for 3 minutes 
Add carrot,tomato and corn kernels (reserve 2 tsp kernels to add while boiling)
Cook well and bring it to room temperature
Put the mixture in a blender ,add 3-4 cups water and strain it
Put the soup in a vessel,add salt,sugar and make it boil
After one boil, add corn flour slury and stir it Bol it again and srve with fried bread cubes

'3 Minute Brownie In a Mug' (Eggless).

'3 Minute Brownie In a Mug' (Eggless)  -  Sunayana Gupta

Refined flour – 4 tsp
Coco powder (Unsweetened) – 2 tsp
Condensed milk (Sweetened) – 2 tsp
Milk – 3-4 tsp
Caster sugar – 3 tsp or to taste
Baking powder – 1/4 tsp
Vanilla essence – Few drops
Vegetable oil – 2 tsp
Butter – 1/2 tsp
For Garnishing –
Caster sugar/ Peanut butter/ Whipped cream/Ice cream.
1.In a bowl mix together refined flour, coco pd., baking pd. and caster sugar.
2.Add butter, vegetable oil, milk, condensed milk and give a nice stir.3.Add vanilla essence and mix properly to make a shiny smooth batter.
4.If you find that the consistency of the batter is too thick, then you can add some more milk.5.Fill your mugs with this batter.
6.Microwave on high power for 2-3 minutes.
7.Test it by inserting a toothpick/knife. If it comes out clean, them your brownie is ready….otherwise, you may need to microwave it for some more seconds.
Your ‘3 Minute Mug Brownie’ is ready. Cool it in refrigerator for 15-20 minutes. Garnish with caster sugar/peanut butter/whipped cream and serve.



1 wedge of watermelon(about 5 pounds)
3/4 cup sugar
3/4 cup water
4 tblsp lime juice

Remove the rind of watermelon and cut into cubes
Place the cubes in a food processor and puree until smooth
Transfer the pureed watermelon to a seive placed over a large bowl
Set the watermelon liquid aside,discard the pulp
In a pan combine sugar and water,bring to a simmer or until sugar dissolves,1-2 minutes
Allow it to cool
Combine sugar mixture and watermelon liquid in a tray and keep in the freezer
Every 30 minutes using a fork stir the granita,scraping it off the bottom and sides of the pan
Brake up the frozen parts near the edges into smaller chunks andbring them towards center
Continue to freeze and break up ice crystals untilcmpletely frozen about 3 hrs
If at any time granita freezes too hard simply leave it out at room temperature for few minutes untilit softens enough to be stirred again with a fork ,then return it to the freezer.
To serve it,scrape across the top of the frozen mixture witha large spoon
For finishing touch top it with cookies,berries, lemon zest.
Here I've topped it with vanilla ice cream

Gharge(Sweet pumpkin puri)

Gharge(Sweet pumpkin puri  -  Anagha Kulkarni


1tsp ghee, 2 cups grated pumpkin, 1 cup grated jaggery, approx. 2 1/2 cup wheat flour, 1/2 tsp cardamom powder, a pinch of salt, ghee/oil for frying. * Pressure cook the grated pumpkin till it becomes soft. Heat ghee in a pan, add the pressure cooked pumpkin, add grated jaggery, and keep stirring the mixture. When it cooks together, & reduces moisture, add cardamom powder & salt. When it comes to room temperature, add the wheat flour slowly & knead tight, w/o adding any water. If you like hard Gharge, add 2tbsp rice flour or suji. Rest the dough for 20 minutes. You can roll it like a puri, but traditionally they are made by patting the dough balls on greased plastic sheets, to make puri. Deep fry till brown in color.


Gazpacho - Anagha Kulkarni
4 ripe red tomatoes,
1/2 onion, 
1/2 cucumber, 
any coloured pepper, 
1 jalapeño, 
2 peeled cloves of garlic, 
handful coriander, 
juice of one lemon/lime, 
extra virgin olive oil, 
rice wine vinegar, 

( 1 piece of baguette bread or crabmeat is optional, can add watermelon juice). Add tabasco sauce. First put tomatoes in the blender, make puree, add other remaining ingredients, blend again, Serve chilled.

Palak Colombo

Palak Colombo - Nutan Shenoy-Kini
Boil tur dal in pressure cooker. Wash palak well. Chop roughly. In a deep pan, heat oil. Add mustard seeds, curry leaves, whole ready chillies (split) n hing. When the seasoning is ready, add the churned boiled tur dal. You can use moong dal too...very tasty. Now add the chopped spinach n lil tamarind paste. Boil well. Add sambar pwd haldi n salt. Boil well. Palak sambar is ready


DAHIWALE ALOO - Nandini Kini


20 boiled and peeled baby potatoes
4 tsp oil
1/2 cup curd
2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp cumin powder
1/2 tsp coriander powder
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp kasuri methi
4 tsp fresh cream
coriander leaves for garnishing


In a bowl mix curd with all the spices and keep aside
In a pan take 2 tsp oil and saute boiled,peeled potatoes with salt to taste ,for 5 to 10 minutes and keep in a bowl.
In the same pan put the remaining oil and add cumin seeds,ginger garlic paste and fry for 5 minutes
Put the curd mixture and saute well
Add potatoes ,salt ,kasuri methi ,1/4 cup water fresh cream and cook
Garnish with remaining cream and coriander leaves
Serve hot with phulkas or naan

Baingan Aloo Fry Punjabi Style

Baingan Aloo Fry Punjabi Style  -  Tanushree Aich

Cut small purple brinjals into quarters discarding the stem, cut potatoes in the form of wedges. Apply salt to the brinjals n potatoes. Take oil in a wok , fry the brinjals n potatotes in seperate batches till golden n tender. Remove on paper napkins n keep aside. In a wok heat abt 2-3 spoons oil, add fried brinjals n potatoes, add chilly n turmeric pwders, saute for a while, add pinch of garam masala n a dash amchur pwder n lastly adjust the salt. Remove from flame n squeeze sm lime juice! Aloo baingan punjabi style is ready!!!

Ragi Buns with Dalitoya.

Ragi Buns with Dalitoya - Sabitha Shenoy


Grind together 1/2 cup dahi, 10 pepper corns, 1tsp jeera, sugar and salt as per taste, 1/2 Chiquita or any such banana, 1/2 tsp baking soda. Keep it aside for half an hour. then to this add 1/4 cup ragi flour, 1/4 cup maida and 1/2 cup wheat flour.1tbsp besan opt) after preparing dough smear little bit oil and keep it covered overnight and make buns next day. I want to increase the quantity of ragi and eliminate maida next time when I prepare.

Pepper Rasam

Pepper Rasam - Nutan Shenoy-Kini

Grind garlic 2 cloves & jeera (1 tsp) pepper corns 1 tsp coarsely. Chop 2 tomatoes. Make lemon size ball of tamarind into paste.
In the tamarind paste add chopped tomatoes, rasam pwd, turmeric pwd, ground masala, salt to taste and curry leaves & bring to a boil till the quantity reduces a little, on sim flame fr 10 min. Now add 1/3 cup of water & bring to a boil on med flame till it froths on the surface. Take off flame. Season with mustard seeds, red chillies & curry leaves. Garnish with chopped coriander leaves.Serve piping hot with steamed rice.

Chatpati Tendli

Chatpati Tendli - Tanushree Aich


Tindli 250 gramsOil 2 tablespo Cumin seeds 1 teaspoonAsafoetida 1/4 teaspoonTamarind paste 2 tablespoonsRed chilli powder 1/2 teaspoonTurmeric powder 1/4 teaspoonGaram masala powder 1/2 teaspoonSalt to tasteFresh coriander leaves, chopped5 tablespoons


Step 1
Heat sufficient oil in a kadai. Slice the tindli vertically and deep fry till lightly coloured. Drain the tindlis on absorbent paper.

Heat 2 tbsps oil in a non stick pan. Add cumin seeds and sauté till they begin to change color.

Step 3
Add asafoetida and tamarind paste and mix. 

Step 4
Add red chilli powder, turmeric powder, garam masala powder and salt and sauté.

Step 5
Add 4 tbsps coriander leaves and ½ cup water and mix. 

Step 6
Add the tindlis and mix and cook for 2 minutes. 

Step 7
Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.

Mango Pudding

Mango Pudding - Vidya Nayak Shenoy

1 tin milkmaid , 2 tin boiled and cooled milk , 2 tin fresh mango puree , half tin finely chopped well riped mango pcs , 2 and half tbsp of gelatin. Mix together milkmaid , milk and mango puree .beat well . Mix gelatin in 5tbsp of water and mix well over a double boiler till gelatin dissolves completely. Add this to the above mixture ...mix mango pcs too.....again mix well. Pour this in a round or square container or in individual bowls...cover with cling wrap and keep in fridge to set at least 7 to 8 hours. While serving add some fresh mango pcs or you can serve chilled with any ice cream

Egg Green Masala !!

Egg Green Masala - Vijaya shenoy

For masala-

grind lots of coriander leaves ,green chillies,cloves , cinnamon,ginger,garlic and few cashew nuts to a smooth paste.In a pan heat oil,fry sliced onions till golden brown,then add grated tomato or puree.fry for sometime then add the ground masala and fry some more till raw smell goes.add 1 cup water,salt to taste.when it starts boiling just break the eggs slowly directly into the masala.cover n cook till the eggs are set n gravy thickens.

Veggie Soup

Veggie Soup - Tanushree Aich

You Need:

2 tbsp lemon/lime juice
1 large onion chopped
2 bulbs of spring onion
1 inch ginger chopped
5 cloves garlic chopped
1/2 cup shredded cabbage
1 medium onion cut into small cubes
5 cups of vegetable stock or 2 vegetable stock cubes dissolved in 5 cups of warm water
8-10 peppercorns crushed
2 tbsp coriander leaves chopped - reserve the stalks - about 5-6 and chop them fine
5-6 stalks of coriander - chopped
2 tbsp gram flour (besan)
salt to taste
oil for frying
100gm boneless Chicken - cut into bite size pieces (optional - only if you wish to transform this soup into a non vegetarian one)


1. If you prefer a non vegetarian soup, then heat some oil in a pan and on slow fire saute the boneless chicken. Toss in a couple of garlic cloves as it lends a really nice flavour to the chicken.

2. In a pan, heat some oil and add the chopped onion, spring onion, ginger and garlic and saute till translucent.

3. Toss in the gram flour and lightly roast it till you get a nice aroma. Add the precooked chicken at this point. If you wish you can shred the chicken further, otherwise the bite size pieces are just fine.

4. Add the vegetable stock, coriander stalks, cabbage, carrot and powdered peppercorns and bring it to a boil. Add a few coriander leaves and cook for 5-10minutes

5. At this point you can either strain the cooked vegetables and keep them aside and to the strained liquid add salt, lime/lemon juice and boil again. Since my family is a fan of eating the veggies in the soup I didn't strain my soup and didn't overcook them either.

6. Garnish the soup with the remaining chopped coriander leaves before serving. Enjoy with garlic bread or just plain, wholesome, piping hot soup!

Chicken Shawarma

Chicken Shawarma - Rohini Pai


1)Fr roti .. 3/4 pav maida ana 1/4 atta little salt ..make a dough
2) Boil 1/2 kg chicken with little salt and shred the chicken
3) marinate the chicken ( I have marinated chicken wid Sanjeev kapoors ready made masala (chefs)easily available at all godrej outlet shop. Keep fr an hour and then .,in a non stick pan heat oil and fry the chicken fr 5 mints and keep aside..
4) now make dry chapati ( don't add oil ) spread red chilli ching's sauce on roti add Mayonnaise ,chicken ,onions ,lettuce, cabbage ,and mustard sauce... Roll and serve


Chakli - Jyoti Nayak Kamath
1/2 cup rice flour,1/2 cup maida,salt,jeera,lil janwa in,red chilly powder as per taste,,2T butter and water.make a soft dough and make chaklis ,comes out great and nurnuri

Kerala Ayurveda Paisu

Kerala Ayurveda Paisu - Pushpalatha S Pai

50 grms raw red rice ( I do not it is available in all stores ) 50 grms of moong with skin, 5 tbs methi,2 tbs ashzhi,thumbs roots,thal dams roots, 3tbs gova Kano ,1 Tbs Cana dal,1 pkt of Ayurvedic mix put to gether evry thing in the cooker cook it. Add Jagari & 2nd coconut milk. Add 1tbs of dry ginger powder i&?add the 1st milk boil it with fried Cashew & cardamom.pour some ghee on the top. Eat 1 glass evry day for 7 days. It is little difficult but result is v good.

Monday, 28 July 2014

Kadai Chicken

Kadai Chicken - Nutan Shenoy-Kini

1 kg dressed chicken (cut into pieces, washed well)
2 big onions (sliced)
Gg paste 2 tsp
Turmeric pwd 1 tsp
Juice of 1/2 a lime
Tomatoes 3 (chopped)
Salt to taste
Red chilly pwd 1 tsp
Tikhalal 1 tsp
Bay leaf 1
Cloves 2
Black cardamom (skin slightly slit, whole) 2
Coriander leaves, chopped

Masala for dry roasting n pwdr.

Coriander seeds 2 tsp
Peppercorns 2 tsp
Jeera 1/2 tsp
Dry red chillies..bedgi..3
Cinnamon 1 small piece.

Marinate chicken with gg paste, salt, red chilly pwd, haldi, tikhalal & lime juice & set aside for 15-20 min.

Heat kadai, add oil. Add bay leaf, cloves & cardamoms. When bay leaves change colour and cardamoms n cloves fluff, add sliced onions and brown well. The browner the onions, the better the taste. Do not burn the onions. Now add gg paste & saute till raw smell disappears. Add chopped tomatoes and cook covered till they are mushy. Smash well with a ladle. Add chicken and fry till they lose raw smell of gg paste and texture of chicken changes. Now add 1/2 a cup of water, cover and cook till done. Garnish with chopped coriander and serve hot with rotis, naan, jeera rice or pulao of your choice. Do try it

Egg Biryani

Egg Biryani - Vidya Nayak Shenoy

Method : Preboil eggs, The masala (Grind together cloves, cinnamon, cardamom, cumin seeds, coriander seeds, ginger, garlic, red chillies, green chillies, pepper) Heat oil fry onions, add pulao leaves , cashewnuts, tomatoes, fry for a while now add the masala simmer, add the basmati rice n fry for a while, now add hot water n salt n cook the biryani till done, mix in boiled eggs, serve hot.

Recipe for Egg curry..

Heat oil in a pan.. fry 1 cup onions chopped, 1 tbsp of each ginger n garlic chopped ,and curry leaves.. saute for 5 mins on low flame.. Now add coconut about 1/4th cup and fry again mix well.. add 1 cup tomatoes chopped n fry again.. cool completely n grind to a fine paste.. Heat oil n fry 1 tsp cumin seeds when they splutter add the gravy n cook till the gravy thickens .. add turmeric pd n 2 tbsp red chilli pd.. now add 1/4 cup milk n 1 cup water bring to boil.. add salt n a pinch of sugar to taste.. finally add the boiled eggs n fresh coriander leaves..

Anda Kolhapuri

Anda Kolhapuri  -  Nutan Shenoy-Kini

Eggs 10
Oil 4 tbsp
Ginger 1 inch piece (sliced)
Garlic 6 cloves (sliced)
Onions 3 (sliced)
Cloves about 10.
Black peppercorns abt 12-15
Tomato 1 large (cubed)
Bay leaf 1
Red Whole dry Chillies (bedgi) 4
Turmeric pwd 1/2 tsp
Dry coconut gratings 3 tbsp
Chopped coriander leaves
Red Chilli pwd 11/2 tsp
Tikhalal or Kashmiri Chilli pwd 1 tsp
Salt to taste.

Heat oil in a kadhai. Add cloves, bay leaf & peppercorns. When the bay leaf changes colour and cloves fluff up, add sliced onions and brown well. Add gg paste. Saute till raw smell disappears. Add red chillies, fry. Add coconut gratings alongwith turmeric pwd & fry till the gratings are brownish. Once done, add chopped tomatoes, chilly pwd, Kashmiri chilly pwd, & mix well. Cover and cook till tomatoes are mushy. Let the mixture cool. Grind to a paste with little water.

Lightly brown boiled eggs in little oil. Put gashes.

In the kadhai, add the ground masala with about 3/4 cup water & bring to a boil. Add the eggs. Add salt. Boil well. Garnish with chopped coriander and serve hot.

Dalimba votte chutney

Dalmba votte chutney - Nutan Shenoy-Kini

Roast cumin seeds n pom peels in a little ghee. Roast dry red while chillies too. Grind all these with a little tamarind n grated coconut. Add salt. Mix well. Wash the mixer jar, add little chutney to the water and season with cumin seeds in ghee. Saru is ready. Hv it together with rice or kanji. Ideal anti-diahorreal

JEERE MEERE KADI ( Cumin seeds + pepper corns Rasam )

JEERE MEERE KADI ( Cumin seeds + pepper corns Rasam ) - Vidya Nayak Shenoy

In ghee.. fry 1 tsp peppercorns and 2tsp jeera..Grind coconut + red chillies + tamarind + salt to a smooth masala.. lastly add the fried pepper n jeera ..grind again.. Bring to boil and season it with garlic cloves in ghee..


Kulcha Recipe:

1 cup wheat flour
1 cup all purpose flour(maida)
2 tsp oil
1 tsp sugar
1/2 tsp baking powder
1/4 cup curds
1/4 cup warm milk
Salt to taste
4 tsp roasted sesame seeds
chopped coriander leaves
oil or ghee for roasting

In a bowl take milk,curds and add baking powder,salt,sugar ,oil and mix well
Add flour and knead a soft dough (use more milk if needed)
Keep covered for 1/2 an hour
Devide into equal portions and make balls
Roll each ball into a triangle or any shape of your choice,sprinkle some sesame seeds and chopped coriander leaves on it and press it lightly
Heat tava and roast kulcha on both the sides using oil or ghee
Serve hot with any curry


1/2 kg chicken pieces
2 tsp + 3 tsp oil
2 bay leaves
1 badi elaichi
2 cloves(lavang)
1/2 inch cinnamon(dalchini)
5 pepper corns
1/2 inch ginger
5 garlic cloves
2 onion slices
1 big tomato cut into cubes
2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tsp cumin powder
8 cashew nuts
Salt to taste
2 tsp fresh cream
chopped coriander leaves

In a kadai heat 2 tsp oil and fry the ingredients no 3 to 16
Cool it and grind to a smooth paste
In kadai heat remaining oil ,add chicken pieces and cover with a lid till ot is cooked
Add salt to taste and ground masala and boil it
Finally garnish with 2 tsp cream and chopped coriander leaves

Kache kele ka koftha

Kache kele ka koftha - Shamala Bhat


Raw bananas 2
Ginnger1" crushed
Cummin seeds (jeera) 1tsp
Turmeric pd

For masala
Cashu nuts(soak for while in a hot water and make nice paste)
Onion boil for while and graind into nice paste
1cup curd
Garlic ginger paste1tsp
Cream 3tsp
Cardamom pd and tej patha(Jay pathre)
For koftha
Boil the raw bananas when it cools mash and add crushed garlic+ ginger+ cumin+turmeric pd and little rice flour for the bindings make a small ball and deep fry the koftha

For masala
Take a kadai and put 4-5tsp ghee and add cumin then add onion paste and fry for a while then add Cashu nut paste and fry in a low flame untiii oil leaves now add the garlic ginger paste curd and cream fry for awhile then add cardamom pd and tej patha now gravy is ready it should not so thick or so watery shold be like Samber. Now add fried koftha's one by one and once stir slowly finally add chopped coriander leaves.

Agra Peta Kheer

Agra Peta Kheer - Sanjana Kamath 
rcpi by my Indori friend Ena ....
Rcpi - boil 1 lit milk wen it reduced to half d initial amount ,add cup of grated Agra Peta ,3 big spn milk maid ....bring to boil 5 to 8 min garnish with manpasand dry fruits .....serve chilled

Roti with Dum Aloo Mirch

Roti with Dum Aloo Mirch - Nandini Kini


20 Baby potatoes
1 Cup chopped Capsicum
3 Tsp oil
1 tsp ginger garlic paste
2 Tsp daniya jeera powder
1 Tsp jeera
2 Tsp Red chilli powder
1/2 Tsp haldi powder
1 chopped tomato
2 Tsp milk powder or cream
1/4 cup curd
1 tsp kasuri methi
Corriander leaves for garnishing


Boil and deep fry baby potatoes.
In a pan take oil and add jeera
Add finely chopped onions n fry
Once the onions becomes light pink add ginger garlic paste n fry
Add chopped tomato and fry well
Add chopped capsicum and cover till it is cooked
Put daniya jeera powder,haldi powder and red chilli powder and fry
Now put milkpowder , curd and 1/2 cup water n salt to taste
Add deep fried potatoes n cook for 5 to 10 minutes
Finally garnish with kasuri methi n coriander leaves
Serve hot with hulks

Sweet Corn Curry

Sweet Corn Curry - Nutan Shenoy-Kini
Sweet corn kernels - 2 cups
Capsicum - 1, chopped into small pieces (optional)
Onion - 1, large, finely chopped
Green chilies - 2, slit length wise
Ginger garlic paste - 1 tsp
Kasuri methi - 1 tsp, lightly crushed
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 1/2 tsps
Garam masala powder - 1/4 tsp
Tomatoes - 2, finely chopped
Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste.
Fresh coriander leaves - 2 tbsps, finely chopped
Fresh cream - 1 tbsp (or malai)
Salt to taste
Oil - 1 1/2 tbsps

Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.

Chicken Masala n Steamed White Rice

Chicken Masala n Steamed White Rice - Nutan Shenoy-Kini

Wash & marinate
1 1/2 kg chicken with gg paste, lime juice, chilly pwd n salt n turmeric pwd.
Slice 8 onions lengthwise n brown them well in a little oil. 
Grind to a paste 1 inch piece ginger, one whole pod of Chinese garlic (big cloves), 3 tomatoes. 
Add this to the browned onions, mix and saute well. 
Cover after raw smell disappears. Increase the flame to high for just two min and then lower it to sim. This way, the masala leaves the sides of the pan faster. Now add the marinated chicken and fry the chicken fr 4-5 min. 
Add Everest chicken masala n mix well. 
Cover n cook till done adding just 1/2 a glass of water. 
Spicy chicken masala is ready you can try the same with paneer or soya chunks too

Chicken Masala

Chicken Masala - Nutan Shenoy-Kini


Wash & marinate 

1 1/2 kg chicken with gg paste, lime juice, chilly pwd n salt n turmeric pwd.Slice 8 onions lengthwise n brown them well in a little oil. 
Grind to a paste 1 inch piece ginger, one whole pod of Chinese garlic (big cloves), 3 tomatoes. 
Add this to the browned onions, mix and saute well. Cover after raw smell disappears. 
Increase the flame to high for just two min and then lower it to sim. This way, the masala leaves the sides of the pan faster. 
Now add the marinated chicken and fry the chicken fr 4-5 min.
Add Everest chicken masala n mix well. 
Cover n cook till done adding just 1/2 a glass of water. Spicy chicken masala is ready you can try the same with paneer or soya chunks too