Saturday, 31 January 2015



Chop the dry fruits n fry in lil ghee.. Now apply butter on one side of the bread it on the tawa .. place cheese slice lil pepper pd. n spread the dry fruits on the bread slice.. now apply jam on another slice place it over the other n roast on both sides.

Bread Rasmalai

Bread Rasmalai - Chetana Shenoy Pai

Bread - 4 slices
Milk - 2 cups
Ghee - 1 tsp
Condensed milk - 2 tbsp
Sugar - 1/4 cup
Mixed Nuts(pista,cashews and badam)-2 tbsp chopped
Saffron - 4 strands
Cardamom powder - 1/4 tsp (optional)

1.Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.Meanwhile take 2 tbsp of warm milk, add saffron strands and crush it well, keep aside.
2.Now add the saffron milk to the boiling and keep stirring. Then add the sugar and keep stirring. The mixture is called rabri and it tastes divine by itself
3.Keep in sim and stir it till it reduces in volume.Fry the nuts in ghee and add it to the rabri and mix well. Add cardamom powder and give a quick mix.
4.Once the rabri is thick switch it off and refrigerate it. Meanwhile take bread slices, trim the corners. Take a small lid and press it gently on the bread slices into small circles. At the time of serving take a bowl add the rabri and drop the bread rounds.
Delicious easy bread rasmalai ready in minutes. Serve it always cold!

Mooli Theplas

Mooli Theplas - Suman Bhat
Grated 2 white mooli added ginger garlic green chilli paste a tsp each...spice powders haldi chilli dhaniya and jeera to taste plus ajwain and salt.apply all this to mooli and keep a while then add enuf atta to make soft dough.smear with oil and keep aside for 15 mins.then bail and roast theplas.alternatively u can make tadka and cook it then stuff it as parathas.I preferred the short cut method

Prawns Sukke

Sprouted Moong Ka Cheela ( Pan Cake )

Sprouted Moong Ka Cheela ( Pan Cake ) - Prasad Naik

Grind coarsely Sprouted Moong, Giger, Garlic, Green Chillies and Fresh Coriander.
In a mixture add fine chopped Onion and salt to taste.
On a non-stick tava with few drops of oil, make small pan cakes. Make them brown from both sides so that they are cooked well.
Your Moong Ka Chillas are ready to serve. Serve hot with Green Chatni or Tomato Ketchup. You can have it as it is or have it with Toast. Its very healthy.

Rice flour & Moong Dal Sweet

Rice Flour & Moong Dal Sweet - Sobha P Shenoi

Split Yellow Moong Dal / Pasi paruppu – ½ cup
Fine Rice Flour / Arisi Mavu – 1 cup
Jaggery / Vellam / Sarkarai – 2 cup
Ghee – ½ cup
Water – 4 cup
Cashews – 3 tblspn (optional
Wash Moong Dal and let it dry in a colander.
Heat 1 tsp of ghee and roast rice flour till it turns into light golden colour and you get nice aroma. Remove this to a bowl.
Heat 1 tsp of ghee and roast moong Dal till it turns into light golden colour and you get nice aroma. Add 2 cups of water and bring it to a boil. Now simmer this till the dal is cooked.
Now in a separate sauce pan add 2 cups of water and bring it to a boil. Take it off the heat and add jaggery in this water. Mix well so that the jaggery gets dissolved.
Pour this jaggery water through a sieve over the cooked dal and mix well. Bring this to a boil.
Slowly add in the roasted rice flour and mix well. Stir everything together untill its gets combined well
Add in the ghee and mix well..Cook everything for 5 mins mixing continuously. The cooked mixture will leave the sides of the pan.
Now pour this in a greased pan or tray and smoothen the top.
Let it rest for 15 mins. Now invert the pan and cut into squares. Garnish with cashews.

Spicy Garlic Rice

Spicy Garlic Rice - Nutan Shenoy-Kini

Cook rice with salt n a lil oil. Use lesser water than normal. Now, add chopped garlic in oil in a degchi n let it become brown n crisp on low flame. Put off gas. Immed add chilly pwdr to oil. Mix rice in the garlic oil. Garlic rice is ready. Some people add curry leaves. But the flavour gets mixed. You dont get just that garlicky flavour. So I refrain from adding. Tastes yum with paneer or chicken/meat/egg dishes.

Coriander Leaves Gojju

Coriander Leaves Gojju - Vidya Nayak Shenoy

Fresh coconut 1/2, red chillies 4 nos. tamarind , salt , fresh coriander leaves grind to a smooth paste lastly add jaggery n grind again.

Saanna khotto

Saanna khotto - Savithri Shenoy K

1/2 pav mooggu or thur dal, 3/4pav rice,1 coconut, tamarind, hing,Red chillies..15 (8 fried+7dry)..
Rest of the procedure is just like how we make khotto or mudo..

Sunday, 25 January 2015



( spl thanks to Asha Radhakrishna Shenoy for the recipe )..Hope this suits the theme

Boil potatoes n mash them add salt n all spice powder,Steam cook sweetcorn kernels toss them in butter adding little pepper/chillipowder,salt n allspice powder.take little amount of mashed potato make a hollow and put a spoon of corn mixture close it with the potato mix n shape them as u like,just moist the shapes with water or corn/maida batter roll in bread crumbs keep in freezer.Before preparing just remove it from the freezer and tava fry it/shallow fry or deep fry.

I've shallow fried this..

Soya Mushrooms

Poha Cutlets

Kulchas And Paneer Makhni

Kulchas And Paneer Makhni - Roopa Nitin

Paneer Makhni
Fry 200 grams Cottage cheese (paneer) Cubed in a tsp of ghee
Grind together
1small onion
2 inch stick Cinnamon
3-4 cloves Garlic,
1 1/2 inch piece Ginger
3 tomatoes
Salt to taste
8-9 Red chillies
5-6 cashew nuts
Fry the masala in oil for ten mins
Add water, fried paneer cubes
Fresh coriander leaves,
1tsp sugar
1 teaspoon kasoori methi
1tsp butter
Optional :Finely Chopped bell peppers can be added

Maida 2cup
Bakin pd 1tsp
Bakin soda 1/4 tsp
Curds 2tbsp
Oil 2tbsp
Salt to taste
Sugar 1tsp
Mix and keep for 1-2hrs
Roll into khulchas sprinkle coriander leaves,grated carrot and white sesame seeds .fry on tawa
I used 1:1wheat flour & Maida

Colour-splash parathas!

Colour-splash parathas - Nandita Pai Shirali

Methi Malai Chicken

Dahi Ke Kabab

Vasatad Rotti WIth Dalithoy

Vasatad Rotti WIth Dalithoy - Sabitha Shenoy

For 1 cup maida add 1/4 th cup besan.. now add salt , sugar, baking soda, buttermilk ,cumin and pepper pd.. add 5 tbsp hot coconut oil.. prepare the dough.. it should be soft n elastic.. so that have to roll it carefully.. next day prepare the rottis..shallow fry on both sides

Recipe Courtesy:Vidya Nayak Shenoy

Goan Spicy Chicken

Thursday, 22 January 2015

Mushroom Cutlets

Mushroom Cutlets - Aparna Kamath

Chocolate Cake (Microwave)

Chocolate Cake (Microwave)  - Nandini Kini

Coriander-Garlic Nan

Coriander-Garlic Nan - Anagha Kukarni
2 cups maida/ all purpose flour, 
1/2 cup warm milk (may not need all, add slowly) 
1/2 cup curds/ yogurt , 
3/4 tsp baking powder, 
1/2 tsp soda by carb, 
chopped coriander, 
grated garlic. 

Sieve maida, baking powder, soda by carb in a bowl, twice. Add salt, sugar & curds, knead with the help of milk. Make a soft dough & keep for 5/6 hours. Prepare like a Bhakri or roll with rolling pin, top up with coriander & garlic, and roll again. Heat a pan, place this on the hot pan/ tawa. Wet your fingers & run along one side of the rolled roti, turn it immediately, and cook for sometime. Now cook the other side of the roti on direct heat. Apply butter for butter- naan. Recipe posted

Soya Chunks Halwa

Soya Chunks Halwa - Sobha P Shenoi

Soya Chunks - 2 Cups
Sugar - 1 1/2 Cups (Can add more as per your requirement of sweetness)
Milk or water - 1/2 cup
Besan Flour - 1 Tbsp
Ghee - 2 Tbsp
Assorted Dryfruits like cashews , badam, etc. chopped - 2 Tbsp (I added only cashews. Soak Soya Chunks in hot water for about 15-20 mins. Squeeze the chunks to remove water & coarsely grind it in a blender without adding water. Keep aside.
. In a non-stick pan, dry roast besan till its aroma comes. Keep aside.
. In the same pan, add 1 Tbsp ghee & roast the chopped dry fruits & keep aside.
. Now add the coarsely ground chunks to the pan & dry roast it till all water evaporates.
. Then grind the roasted soya chunks, Sugar & Besan to a very fine powder.
. Heat the remaining ghee in the pan, add the finely ground chunks-sugar-besan mix to it. Also add about 1/2 cup milk or water & mix well. Keep stirring the mixture till it thickens & starts separating from the kadai.
. Garnish with dry fruits & Serve.

Prawn Kuberan Masala

Ananas drakshi sasama

Ananas drakshi sasama - Anu Nayak
Chop pineapple into small pieces...add green or black grapes to it.Add jaggery and salt to it and allow to rest for 15mns.
grind coconut,red chillies,tamarind and raw mustard seeds to a coarse paste.Add to the fruits and serve.Mango can also be added to it as an option.


Dry roast 1 cup coconut + 1 tab sp pepper + 2 tab sp coriander seeds till they turn brownish.... as the color changes add 2 to 3 tsp coconut oil in between.... fry till the mix turns dark brown in color...add 4 to 5 tsp red chilli powder ...1 tsp haldi..fry for 1 more minute...add 2 to 3 tsp of chicken masala .... and turn off immediately....
let it cool grind it to a smoooth paste without adding water at the oil vll appear in d mix...
now in a clay pot heat coconut oil..add mustard n curry leaves..
to that add handful of chopped small onion + 1 medium sized onion sliced + chopped garlic ( 8 to 10 flakes ) + crushed ginger (1' ) + 3 to4 slit green chillies....saute till they become golden in that add 2 tomatoes ...... saute for a minute and add the ground mix.... add tamarind pulp...sufficient water and let it boil....add the shark pieces in between...... keep on low flame till its done...add coriander leaves too (optional )

u can enjoy dis vth prawns...super taste....prawns + drumstick theeyal is too famous dat case u can avoid the chicken masala there.......
u can try vth rayfish too if u like dem....

Paneer stuffed Capsicum

Paneer stuffed Capsicum - Shyamala Shenoy

Cut the top of capsicum, take out the seeds.. Grate paneer, add chopped onion, cumin powder, chilli powder, lemon juice , 1tsp olive oil n salt..Stuff the capsicums with this mixture .Microwave in grill mode till capsicums wrinkled n cooked.. For me it took almost 6 to 8 min.

Tomato Gojju


Cake-Parthavi Baliga Shenvi

1.Maida-1 1/2 cups 2.baking powder-2tsp
3.pinch salt 
5.1 cup sugar powder, 
6.half cup milk 
7.1 tea spoon pineapple essense , 
8.half cup butter 
9.cocoa powder-2tsp

Sieve and mix dry ingredients maida,baking powder and salt and mix and keep aside.
Mix the wet ingredients like eggs,pineapple essence,butter and sugar...beat well and keep aside.
Add the dry ingredients to the wet ingredients and separate into two portions.
For the first half portion add the cocoa powder and mix well.
Take the pressure cooker,,,sprinkle some salt to the cooker and heat it.Use any vessel for making cake by applying butter to the vessel..pour the first portion of the cake mix and then the second portion of the mix which has cocoa powder in it.Bake for 30mns.
Do not use whistle or gasket while making the cake.


Aappam - Sarita Bhat

Fried Egg colourful Masala Idli Sandwich

Fried Egg colourful Masala Idli Sandwich - Prasad Naik.

The process : 

1) Added Beetroot colour in Idli Batter 
2) Tava fried Egg with Black Papper, Salt, Red Chilli Powder 
3) Added Haldi & Red chili Powder in Idli Batter.

Greese Deep Bowl, add Beetroot batter, steam it in Idli Steamer till half done. Place Tava Fried Egg on it and add Haldi Red chilli powder batter on it and steam it for 20 min in Idli steamer. Let it get cooled a bit and remove. Garnish with fresh coriander and Tomato Ketchup. Your fried Egg colourful Masala Idli Sandwich is ready to serve.

Wednesday, 14 January 2015

Godhumai/ Wheat Rava Sakkarai Pongal

Godhumai/ Wheat Rava Sakkarai Pongal - Archana Shenoy

Clam Sukha

Clam Sukha - Prasad Naik

First wash Clams in water and boil them in water till it opens. Rince it with water as after it opens, some dirt or Small stones remain at side.
In a pan, heat 3 tbsp. of oil and add 5 big fine chopoed onions, 5 fine chopped green chillies, 2 cups fresh Coriander, 1/2tsp Haldi & 2 tsp of Garam Masala. Saute till onion is brown, then add 6 Kokum pcs and 1 grates fresh coconut. Saute for 2 min and keep lid on pan till the mixture is soft. Add Clams, 1/2 cup of water & mix well with Masala so that clams are coated with Masala. Cook for few minutes and your Clams Sukha is ready to serve.


Chakli - Sobha P Shenoi

Rice flour – 2.5 cups [Roasted]
Urad dal flour – ½ cups [Roasted]
Butter – 1 tbsp
Cumin seeds – 1 tsp
Asafoetida powder- 1/4 tsp
Red chili powder – 1 tsp
Sesame seeds – 1 tsp
Water-1.5 cups (to make dough)
cooking oil to fry
Salt as per taste
Combine rice flour, urad dal flour, sesame seeds, cumin seeds, red chili powder, asafoetida powder, butter and salt.
Mix together well and add water very slowly to make dough. Knead well to make it like roti dough.
With the help of chakli press, make chaklies on a piece of wax paper, so it will be easier to transfer it to the oil. It takes some practice to make the shape.
Heat cooking oil for frying the chaklis.
Carefully with the help of flat spatula, transfer chaklies to the oil.
Deep fry the chaklies till it is crisp and golden in color.
Drain it on paper towel and let it cool down. Store it in a air tight container.

Surna Nonche

Surna Nonche - Vinitha Kamath Wagle
Recipe:100-150 gms Suran finely chopped
7-8 Roasted Red Chillies
Small pc of tamrind
Mustard seeds
Curry leaves
Method: Finely chop Suran, apply little salt & keep for some time.Heat oil in a kadai, squeez suran before putting in the pan. Fry till golden brown and keep aside to let it cool.
Heat very little oil add 1 tspn mustard let it crackle then add little hing. Grind this together with red chillies & tamrind to fine paste.
Take a pan add oil prefrably coconut oil, add little mustard let it crackle, then add curry leaves & little hing.Then add the ground paste with little water & salt as per taste. Bring it to a boil. Let it cool. Finaly add the fried suran. Can store this in fridge for 3-4 days

Lasoon Red Chutney

Lasoon Red Chutney - Prasad Naik


2 half's of Dry Grated Coconut, 2 Cups of Garlic Pods, 30 Bedgi Dry Mirchi, Small ball of Imli .
Roast Bedgi Mirchi and then bring it to room temperature. Add Garlic and Small ball of Imli and grind in mixer till its fine Red powder. Then add grated Coconut and grind for few seconds in mixer till Red mix is coated on grated coconut and entire mixture becomes coarse.
Your Lasoon Red Chatni is teady to serve. You can keep in fridge and preserve for a month.

Veg Chilli-Milli (with Lachcha Paratha) & Chilli Pickle

Veg Chilli-Milli (with Lachcha Paratha) & Chilli Pickle - Anagha Kulkarni

Veg chilli-milli recipe- *1/2 cup carrots, 1/2 cup cabbage, 1/2 cup capcicum, 1/2 cup paneer , all thinly sliced, 1 tbsp chilli, garlic, ginger paste, 2 cups tomato-onion paste,1 cup milk (or add cream at the end), 1/2 tsp turmeric powder, 1tsp cumin-coriander powder, 1tsp garam masala, t tsp kasuri methi, butter, salt(1tsp sugar optional) 3/4 green chillies & fried/roasted papad for garnishing. * Heat butter in a pan, add vegetables, paneer, salt & fry them for a while, keep aside. Take butter/oil in the pan, add onion-tomato paste, turmeric powder, salt & cook it on a low flame, stirring occasionally. Add milk, garam masala, cumin-coriander powder, cook for sometime. Now add the vegetables & paneer. Add kasuri methi, cream. Garnish with papad & fried chillies. Eat with Naan, Roti, Paratha. ( You can change the vegetables according to your taste)

Microwave Crunchy Batani

Microwave Crunchy Batani - Shyamala Shenoy

Soak the dried peas for 8 hrs.. Strain the water completely.. Take it into microwave safe bowl, add the spices powder of ur choice, salt , few drops of oil, just for coating ..I have added chilli powder, lil garam masala n jeera powder.. Microwave for 10 min, time may vary oven to oven..Mix it in every 2 min, so that it vl not stick to the bottom.

Mini phulkas and mushroom masala

Mini phulkas and mushroom masala - Supriya Bhat

Saturday, 10 January 2015


Avial - Priya r Shenoy

All veggies shud be cut lengthwise 
commonly used vegetables in aviyal are magge,snake gourd, ... surnu(yam),carrots,drumsticks,raw bananas.Apart from These u can also add pumpkin,midkisangh,green brinjals, beans,ash gourd,bikkand....and my amma even add a very very small piece of karathe tooo.... 
cook all these vegetables adding very lil water (say around 1/2 cup )
do not pressure cook.
add salt n haldi powder.
now grind coconut (1 cup ) + jeera (1 teasp ) + garlic clove (1) + green chillies (5 to 8) + small onion/shallots ( 3) +curry leaves (1 or 2 twigs) very coarsely Without adding water...
when the veggies are cooked add the coconut mix to d veggies and mix well.....
keep on low flame,do not add too much of water consistency must be thick... 
wen d veggies n d masala r nicely mixed n cooked ....add curd ( 2 tab sp or according to its sourness) ..
.mix well and turn take some handful of fresh curry leaves....
lightly crush dem on ur palm and spread over d aviyal ...
pour fresh coconut oil ( 3 to 4 teasp ) on d top d curry leaves n coconut oil gives d aviyal d spl aroma.... 
instead of curd u can also add raw dat case u must cook d mangoes along vt d veggies and avoid adding curd.

Garlic Wheat Kulcha

Garlic Wheat Kulcha - Vijaya Shenoy

Garlic wheat kulcha
3 cups wheat flour
1/2 tsp baking pd
1/4 tsp baking soda
4 tbsp curds
1 tsp sugar,salt to taste. 2 tbsp finely chopped garlic and coriander leaves ,oil or ghee for frying
In a bowl mix together the flour soda baking PD and add the curds and mix well .add water spoonful at a time and bring the dough together.knead well into a soft dough and keep covered with a wet cloth for 2 hrs.
Take a small ball of dough and roll it out into a thick slightly oval shape dusting it with flour.sprinkle some chopped garlic and dhania on it and slightly flatten with rolling pin.
Heat a nonstick pan.add some oil or ghee and place the kulcha on it with the garlic side up.when u see bubbles appearing on the underside flip over .the kulcha starts puffing up.( u can even put it directly on flame like phulkas)remove frm flame and serve hot either plain or smeared with ghee with side dish of ur choice.
Kulcha Recipe Courtesy:Sumana Bhandarkar

Wednesday, 7 January 2015

Eggless Coffee Choco Cake

Eggless Coffee Choco Cake - Nandini Kini

Murg Masaledar(Punjabi dish)

Murg Masaledar(Punjabi dish) - Shraddha Ashwin Prabhu

In a pan add little oil, onion(2), green chilly paste(3-4tsp), ginger garlic paste(2tsp), turmeric pwd(1/2tsp), salt(to taste), coriander leaves Mix add chicken masala pwd(2-3tsp),Lemon juice(1full), chicken(1/2kg) n fry some add half a cup
of water .n cook for 15 ur Murg Masaledar ready to serve.

Bilimbacha Goda Lonche (Sweet Pickle)

Bilimbacha Goda Lonche (Sweet Pickle) - Prasad Naik
Take 1kg Bilimb, wash and cut into round slices. Keep in salt water for 1/2 hour, to leave its excess sourness in water. Drain out the salt water, and keep aside on Kitchen Tissue to dry. Take a Pan, heat up 2 Tbsp of oil and add one tea spoon each of cumin, Rai and 1/2 tea spoon of Hing. Then add the dried slices of Bilimb in Pan adding 1/2 tsp of Haldi, 4 tsp Red Chili powder and 1 1/2 tsp Salt. Now Bilimb would leave its Juice & start boiling getting cooked in its own juice. Stir the mix till its half done. Now add 1 1/2 kg of grated Jaggery into the mixture till it melts and boils. Boil the entire mixture till Bilimbs are cooked and becomes soft. Keep stiring till it becomes little thick and water is evaporated. Put off the Gas and pickle is ready. In the entire process no water is used in making this pickle. Then after cooling off, fill in wide mouth Glass Bottle. No need to keep in fridge. It can remain perfect if you use dry spoon, for 2 months. It can be eaten with Chapati, Bread Toast or just Daal Rice. Teenager loves this sweet, sour tangy taste.

Tuesday, 6 January 2015

Moong Dal Tadka

Moong Dal Tadka - Nutan Shenoy-Kini

Pressure cook moong dal to 3 whistles.Blend well when cooled. Add water to adjust consistency. Place on gas and allow to boil. Add turmeric powder and salt to taste . Boil well. In a degchi, take half ghee n half oil (only oil, if you so prefer). Heat. Add thinly sliced onions and chopped green chillies. Fry till the onions are well browned. Add jeera and a pinch of ajwain. Let it splutter.Now add gg paste n fry till raw smell disappears. Infact, I also add small bits of ginger and garlic.fry well. Top the dal with this tadka after putting off the gas. Garnish with chopped coriander leaves and serve hot.