Tuesday, 24 May 2011

Tofu tikka masala/grilled tofu

After a long time I made grilled tofu with some veggies. For vegetarian this is one of the high protein rich food.


450 gms extra firm tofu
1 yellow or green or red bell pepper
1 onion
1 tsp corn starch for extra crunchiness

For marination:-

Thick yogurt 1/4 cup
1 tsp red chilly powder
1/4 tsp turmeric powder
1/2 garam masala
1/2 tsp coriander powder
1/2 tandori masala (optional)
1 tsp crushed kasoori methi/dry fenugreek leaves
1 tsp oil
1 tsp ginger garlic paste


Wrap tofu in a kitchen towel/paper towel and keep it aside for 30 mins and remove excess water from tofu. Cut tofu into thick cubes (bite size cubes). Dice the onions and bell pepper ( I have used yellow bell pepper in my recipe).  Mix all the ingredients and marinate diced tofu, onion and bell pepper together and let it rest for at least 30-40 mins. Till your marinated tofu is resting soak 6-7 wooden skewers in water for at least 20 mins (this way it will not burn on high heat when you grill).

Pre heat oven for 400 degree F. After 30 mins arrange tofu, onion and bell pepper on a wooden skewer-alternating between them, sprinkle little corn starch on top of the veggies and tofu. Once the oven is preheated bake/grill for 45 mins or until its nice and crispy (make sure to turn it couple of times so that it bakes evenly on all sides). If you don't have oven you can also open grill your tofu.

Enjoy your spicy appetizer!!

Thursday, 5 May 2011

Spicy Tindora channa bhaji Mangalorean style

Kadla Manoli / Tindora channa is a traditional Mangalorean dish. This is usually made on a special occasions.


1/2 pound Tindora or Tendli
1/2 cup black channa / black chic pea
1/2 cup grated coconut
1/2 onion chopped
1 tsp cumin seeds
2 tsp roasted coriander seeds
1/4 tsp turmeric powder
1/4 mustard seeds
1/2 tsp chopped ginger
2 cloves of chopped garlic
3 whole kashmiri red chill
chopped cilantro
Salt to taste

For tempering
1/4 finely chopped onion
1/2 tsp mustard
pinch hing
few curry leaves
crushed garlic


Boil channa in a pressure cooker with little salt and take 2 whistles. Drain the excess water and keep it aside.
Wash, clean and cut each tindora vertically. 
Coarsely blend red chilly, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger and garlic into the mixer adding very little water. Onces you coarsely blend all the masala add the grated coconut and run the mixer just one more time (make sure not to make a paste of coconut). Remove the masala in a plate and keep it aside.
Now heat 2-3 tbsp of oil in a kadai and add hing, mustard seeds, crushed garlic and remaining curry leaves. Add the chopped onions and fry for few minutes. Now add the masala and salt and fry for 2-3 minutes.After you fry the masala add tindoras and cook on a medium flame till the tindoras are soft and fully cooked. Now add the boiled channas and mix nicely and cook for a 1min before you switch off the heat. Garnish it with chopped cilantro. 

Serve hot with dal rice / sambar rice!!

Wednesday, 4 May 2011

Bhindi Potato Bhaji

I like variety in my cooking and every time I make bindi recipe with little variation. In this recipe I fried bindi and potato and than mixed with many spices.


1 lb okra
1 medium diced potato
1 finely chopped onion
3-4 tsp ginger-garlic paste / minced ginger garlic
few curry leaves
1 finely chopped green chilly (optional)
2 tsp coriander powder
1 tsp cumin powder
1 tsp cumin seeds
1 tsp mustard seeds
3/4 tsp mango powder
1/2 tsp turmeric powder
1/2 tsp garam masala
3 tsp red chilly powder
pinch of hing
salt to taste
oil to fry

Wash, clean and cut the okras into small pieces and deep fry till they are fully cooked. Remove it on a paper towel and keep it aside. Now deep fry the diced potatoes and fry till they are nice and crisp. Remove from the oil and keep it aside.
Now heat 1-2 tsp of oil in a pan and add hing, mustard seeds, cumin seeds, green chillies, ginger garlic paste, curry leaves and chopped onions and fry the onions till translucent. Now add turmeric powder, cumin powder, coriander powder, mango powder, chilly powder, garam masala powder, salt and mix them nicely. Now add the fried bindi /okras and potatoes and mix them with the spices.

Serve hot with roti/paratha!!

Monday, 2 May 2011

Dry fish chutney

Today I am going to share with you a secret authentic Mangalorean recipe spicy & tangy dry fish chutney. This type of chutney can also be made using dry shrimp/dry mackerel or dry shark. This makes a great side dish. Great combination with dal rice and especially during raining season. I simply love the taste of this tangy chutney.


2 cups of dry fish/ salt fish/ dry shrimp
1/2 cup freshly grated coconut
4 whole red kashmiri chili
2 cloves garlic
2 tsp chopped ginger
2 tsp dry tamrind or tamrind paste

Wash, clean and dry roast the dry fish in a non stick pan till they are fully cooked. Allow it to cool for sometime and after that break the fish into small pieces and keep it aside.In a mixer coarsely blend red chilly, garlic, ginger, tamarind and very little salt without adding water. Once you coarse blend the masala add the grated coconut and just blend onces so that the masala get nicely mix with the grated coconut (see video below). Now remove the masala in a mixing bowl and add the broken roasted dry fish and mix it with your hand for 2-3 minutes. Your dry fish chutney is ready!!

Sabudana vada

Sabudana vada is one of my favorite and mouth watering snack. It's a fried dumplings made of sago and potatoes, great during fast.

Ingredients :-

1 cup sabudana (soaked for 3-4 hours)
2 medium boiled potato mashed
1/4 cup of roasted peanut(coarse powder)
few strings of chopped cilantro
2 finely chopped green chilly
1/2 tsp minced ginger
1 tsp cumin seeds
pinch of hing

Soak the sabudana in enough water to cover it, for about 4 hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, minced ginger, cumin seeds, hing, coriander leaves and salt. Mix thoroughly. Make a lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and shallow fry vadas in hot oil till golden brown on both sides. Serve hot with chutney / ketchup of your choice.


Sunday, 1 May 2011

Chicken Cutlet, Patties

Chicken cutlet/patties is a very delicious non veg starter. You can make this kind of patties using any ground meat (lamb/turkey).


400 gm of ground chicken
1/2 cup fried onions
1 beaten egg
1/4 tsp turmeric powder
1/2 garam masala
1/2 tsp chat masala
1/2 tsp cumin powder
1 tsp coriander powder
2 tsp red chill
2 tsp ginger garlic paste
1 tsp lime juice
1/3 cup bread crumbs
Oil to fry

Method :-

Take a large mixing bowl and mix the minced chicken, fried onions, garam masala powder, turmeric powder, coriander powder, ginger -garlic paste, red chilly powder, cumin powder, chat masala, lime juice and salt. Mix every thing well and add 1/2 beaten egg to bind the chicken mixture. Add some bread crumbs (if the mixture is moist) and mix nicely. Now heat oil in a non stick pan, make a lemon sized ball of the chicken mixture and press it between your hands. Coat it with bread crumbs and shallow / deep fry your cutlets till nice golden brown in color.

Enjoy hot with hot sauce and lemon wedge!!

Wednesday, 13 April 2011

Gobi /Cauliflower Manchurian

Gobi Manchurian

A popular Indian style chinese dish, it can be served as a snack or as an appetizer. I ate gobi manchurian many times on the streets of Mumbai but never tried it at home, I knew what all ingredients are required for this recipe. Last weekend I tried this dish at home (and served as an appetizer) for the first time and pretty amazed to see the way it came out.

This recipe will serve 2 people

Here is the handy list of the ingredients:-

2 cups of cauliflower cut into florets
2tsp ginger garlic chilly paste
1/3 cup corn starch
2 tbsp rice flour
1/2 cup chopped onion
1/2 chopped green bell pepper
2 green chilly chopped (optional)
2 cloves of garlic chopped
1 tsp minced ginger
2 tsp chilly garlic hot sauce
2 tsp soya sauce
1 tsp vinegar                                                                                        
Coriander leaves chopped
Salt to taste

Prepare a batter of corn starch, ginger garlic chilly paste and salt adding necessary water. Batter should be made a little thick, otherwise it doesn’t coat well on the cauliflower florets. Heat oil in a big pan or wok, dip each floret in the batter and gently put it into the oil. Fry until it turns golden brown in color. Drain into a tissue paper and keep them aside.
Now heat 2-3 tbsp oil in another pan, add chopped garlic and ginger saute it for few seconds, now add chopped onion and green bell pepper and stir fry it on a high flame for few minutes.  Once they are cooked turn the heat to medium and add salt, soya sauce, chilly- garlic hot sauce and vinegar. Mix them well, check for the salt and add the gobi florets. Mix them together until all the florets are well coated with the sauce. Add coriander leaves and toss it well for few minutes. Serve immediately.

Enjoy !!

Wednesday, 6 April 2011

Palak Paneer

1 bunch of spinach chopped
200gm fresh paneer cubes
1 large tomato finely chopped
1 lrg onion finely chopped
1 tsp ginger-garlic paste
2 tsp red chill
1-2 tsp butter (opt)
salt as per taste
1 tsp dried fenugreek leaves/kasori methi
1tsp garam masala
1tsp cumin seeds
2 tsp corr powder
1 tsp cumin powder
1/2 tp turmeric powder
pinch hing

Thursday, 31 March 2011

Crispy and spicy Eggplant/Baingan fry

I love fried eggplant. I like variations in my dish and also try to innovate every time I make any recipe. This eggplant fry I made it little spicy and cut very thin slices and fry it till it's nice and crisp. You can also deep / shallow fry it. This is a very delicious recipe.

This recipe will serve 3-4 people.


4 Indian eggplant (cut into thin slices)
3-4 tsp red chilly powder
2 tsp rice flour (for crispiness) 
1 tsp ginger-garlic paste
1/2 tsp coriander powder
1/2 tsp turmeric powder
2 pinch hing
salt to taste
2-3 tbsp of oil to fry


Wash and cut the eggplant horizontally round slices with a thickness of less than 1/2 inch. In a bowl/ plate mix red chilly powder, rice flour, turmeric powder, coriander powder, ginger-garlic paste and salt and make a dry  marination without adding water. Now marinate the sliced eggplant and keep it aside for 15 minutes. Heat little oil in a non stick pan and fry the eggplants both the side till they are well done.

Can eat it like an appetizer or serve hot with dal and rice!!

Friday, 18 March 2011

Egg Biryani

Egg Biryani is a weekend special dish. It's quick and easy to make, does not take a long time for preparation as compared to chicken biryani.

So lets see the ingredients:

4 large eggs (boiled and peeled)

2 medium sized onion (finely sliced)
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp chilly powder 
1 tsp coriander powder
1 tsp cumin seeds
3 tsp chicken biryani masala
2-3 bay leaves
1 tsp lemon juice
few broken cashews (optional)
some chopped cilantro to garnish
fried onions to garnish
Oil / ghee
Salt to taste

For rice:
1 cup basmati rice (long grain)
water to boil

Cook basmati rice in lots of water. Add little oil and salt and cook till its almost done (make sure the rice are not sticking and the grains are whole). Strain it in a colander and keep it aside.
Now cut the eggs into small round shape and fry it in a pan both sides with some oil, salt and chilly powder. Fry eggs till it gets brown color. Frying eggs gives crunchiness and tastes better.
Heat 2-3 tbsp oil/ghee in a large non stick pan add  bay leaves and cumin seeds and wait till it crackles. Now add few broken cashews and saute it for few seconds. Add ginger-garlic paste and sliced onions, saute till it become translucent. Add red chilly powder, turmeric powder, coriander powder, biryani masala and salt (just enough for the egg masala) and combine well.  Add the fried eggs and gently mix it ( make sure you are not breaking the eggs) saute till well coated with the masala. Add lemon juice and combine. Mix rice with this masala and cook it on a low flame for 5 mins, cover it with a lid. Turn off the heat and garnish with chopped cilantro and fried onions.
Serve hot with raita and curry of your choice.

Tip:- You can add one scrambled egg (add little salt and pepper to the egg) to your biryani to make it more tasty!!

Thursday, 17 March 2011

Bhindi sukha with coconut

1 lb okra or bhindi washed and cut
tamrind juice soaked for 30 mins or tamrind paste
4 whole kashmiri chilli
1/2 cumin seeds
2 tsp coriander seeds
2 cloves of garlic
1/4 tsp turmeric powder
3/4 cup freshly grated coconut
1/2 onion chopped
1/4 tsp ajwain
2 pinch of methi seeds

for tempering
1/2 tsp mustard rai
1 crushed garlic
curry leaves
1/4 onion onion

Tuesday, 15 March 2011

Punjabi Chhole Masala

1/2 cup chick peas - soaked overnight 2 black cardamom and tea bag
2 med onions chopped
2 med tomatoes chopped
1 green chilly
3 bay leaves
2 cinnamon sticks
3-4 tsp Punjabi chole masala
3 cloves gar / ginger
1 tsp cumin seeds
1/4 tsp of turmeric
1 pinch asef
1 tsp corr pwdr
1 tsp red chilly pwdr
kasoori methi for garnishing

Friday, 11 March 2011

Pav Bhaji - Mumbai Style

I enjoy preparing street food at home. Today I am blogging Mumbai's famous street food Pav Bhaji. This is a spicy blend of vegetables mixed in a tangy tomato gravy served with lightly toasted buttered pav. It's a filling evening meal.

  • 2 large potatoes
  • 2 cup cauliflower cut into florets
  • 1/2 cup carrot
  • 1/2 cup green peas
  • 2 finely chopped onions (chopped in a food processor)
  • 3 finely chopped tomatoes (chopped in a food processor)
  • 1 finely chopped Green bell pepper
  • 1-2 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 3-4 tsp pav bhaji masala (adjust as per your taste)
  • pinch of hing/ asafoetida
  • 1 lemon
  • chopped cilantro
  • 3-4 tsp salted butter
  • 2-3 tsp Oil


    Boil the potatoes, cauliflower, peas and carrots in a pressure cooker and take 2 whistles or in a microwave till they are soft. Do not drain the excess water we can use later to make a gravy. Heat the butter and oil in a large pan, add pinch of hing, add the onion and fry till they are soft. Now add bell pepper and let it fry with onions until tender. Cover the pan with lid. When onions and bell pepper are cooked add the tomatoes and simmer till the oil separates or till tomatoes are soft. Add the turmeric powder, chilly powder, pav bhaji masala, squeeze lemon juice and salt and mix it well. Add the boiled vegetables and mash thoroughly using a potato masher. Add water depending on how much gravy you want. Let the gravy simmer for 4-5 minutes and at the end garnish with chopped cilantro.

    Slice each pav into 2 horizontally. Heat a pan and add little butter, sprinkle some red chilly powder and pav bhaji  masala and cook the pav on both sides till the pieces are lightly browned.

    Serve bhaji hot with chopped onions, butter, lemon wedges and pav.

    Tuesday, 8 March 2011

    Spinach Onion Pakoras/Palak kanda bhajji

    Spinach is very rich in iron, so I try to cook it at least once a week with different style. Sometimes I make Palak sabzi with moog dal or Palak paneer. Today again it was spinach turn and this time I wanted to eat something which is more tasty and spicy, so I thought of making Spinach Onion pakoras which I made and ate with dal and rice.


    1 bunch spinach (medium sized) 
    1 finely sliced onion (medium sized)
    1 green chilly chopped (optional)
    1/4 tsp turmeric powder
    2 tsp roasted coriander seeds
    1 tsp red chilly powder
    1 tsp grated/shredded ginger
    1/2 gram flour/besan 
    Oil to fry


    Clean, wash and chop spinach. Take a large mixing bowl and add spinach, sliced onion, green chilly, salt, coriander seeds, chilly powder, turmeric powder, grated ginger and mix well before you add besan to it. Now add besan and mix everything together, add little water if required. Heat sufficient oil in kadai or non stick pan. Make a flat shape bhajji/pakora and drop it slowly into the hot oil and fry until cooked or crispy.

    Serve hot with green chutney/hot sauce or ketchup!!

    Spicy and tangy Fish fry - Mangalorean style

    One more recipe for all my friends!!

    Fish fry is my favorite dish, I learned this recipe from my mom and she makes this dish so delicious that fried fish would vanish from the plate the minute she removes it from the pan. This is a mangalorean specialty recipe.

    You can use any fish of your choice may be king fish steak or fish fillets.


    1 Spanish Mackerel cut into small pieces/king fish
    3 tsp kashmiri red chilly powder
    1/2 tsp turmeric powder
    1 tsp ginger-garlic paste
    1 lemon
    1/4 cup sooji/semolina/rava
    Salt to taste


     In a mixing bowl, mix chilly powder, turmeric, ginger-garlic paste and salt, squeeze 1 full lemon juice and make a thick paste(do not add water to this masala) apply masala nicely to your fish and let it marinate for at least an hour ( you can also marinate the fish over night). Heat sufficient oil in a non stick pan, coat fish with sooji on both sides and shallow fry on a medium heat.

    Fish fry goes great with plain rice and dal fry or you can eat it like a appetizer.

    Saturday, 5 March 2011

    Methi bhaji

    Hello Friends!!

    One of my dear friend loves methi bhaji and she always insist me to cook methi for her, this recipe is for you my friend.

    To make methi bhaji we need the following ingredients

    1 bunch Methi leaves
    1/2 chopped onion (medium sized)
    1 tsp mustard seeds
    1/2 tsp cumin seeds
    1-2 green chillies
    1/4 tsp turmeric powder
    2 cloves of garlic (crushed)
    pinch of hing
    3 tsp oil
    Grated/shredded coconut
    few curry leaves
    Salt to taste


     Clean, wash and chop methi leaves and keep it aside, finely chop onions. Heat oil in a non stick medium sized kadai, once the oil is hot add hing, mustard seeds, cumin seeds, green chillies, garlic and curry leaves, saute it for a min, now add chopped onions, salt and cook till onions are translucent. Once the onions are fried add turmeric powder, methi leaves and allow them to cook on a medium heat. Turnoff the heat and add grated/shredded coconut.

    Add grated coconut to leafy vegetables, it really gives a nice taste!!

    Thursday, 3 March 2011

    Vermicelli kheer/seviya kheer

    Today on the occasion of Mahashivratri I have made vermicelli /Seviya kheer.

    Here goes the ingredients

    1/2 cup vermicelli
    4 cup 2% milk
    3 tsp Melted butter (ghee)
    1/4 cup sugar
    1 tsp Cardamom powder
    8-10 Cashews whole
    8-10 Raisins
    2 tsp sliced almond (optional)

    Take a non stick pan, add ghee and fry cashews until golden brown, now add vermicelli, fry until light brown. Now add milk, and let it simmer on a medium heat until the milk starts to condense or till it becomes half. Add sugar and keep stirring on low heat. Add powdered cardamom and raisins to the kheer. Garnish it with sliced almond. Serve warm or chilled.

    Try this recipe at home and let me hear from you.

    Dal Vada/Masala Vada

    Welcome friends!!

    Today I was in a mood to eat something tasty and spicy so I soaked 1 cup of channa dal and made Dal Vada/ Masala Vada and it turned out delicious, its easy to make and healthy evening snack.

    You need following ingredients to make Dal vada

    1 cup channa dal   (soaked for 4-5 hrs)
    3-4 green chillies
    2 pinch of hing
    2 sticks of roughly chopped curry leaves
    2 tsp roughly chopped ginger
    salt to taste

    Soak channa dal for at least 4-5 hrs.Chop green chilly and curry leaves and keep it aside. In a blender grind channa dal and ginger you can add little water to make a thick coarse paste. Do not grind the channa dal to make it a smooth paste, if there is whole daal in it, its fine. It will taste good when you fry it.)
    Remove the ground masala from mixer/blender and mix it with curry leaves, green chillies, salt and hing. Make small balls press it between your palms to make it flat.

    Heat oil in a pan deep/ shallow fry on a medium heat.

    Enjoy it with green chutney/tomato ketchup!!

    Wednesday, 2 March 2011

    Maharashtrian Snack Kanda Pohe on Everyday Indian Cooking

    Hello friends!!

    Welcome to

    Kanda Poha is one of my  favorite recipe very  tasty, simple maharashtrian snack , this is very popular in Maharashtra, I specially love to make pohe on sunday morning and enjoy it  with a cup of tea.

    So lets go over the ingredients needed for the pohe -

    2 cup thick Poha
    Quarter cup peanuts
    1 medium onion finely chopped
    1 tsp mustard seeds
    1 tsp cumin seeds
    2 green chillies
    1/2 tsp turmeric powder
    5-6 curry leaves
    2 tsp lemon juice
    6-7 strings of  chopped coriander leaves
    2 tsp fresh shredded coconut (optional)
    1/2 tsp sugar (optional)
    Salt to taste


    Wash and soak poha for couple of minutes, drain the excess water in a colander and keep it aside.
    Heat oil in a non stick kadai. When oil is hot add mustard seeds and wait till it splutters, add cumin seeds, green chillies, curry leaves & turmeric powder and saute it for few seconds, now add peanuts and fry untill it turns light brown, add chopped onions mix it well, add salt and fry till onions are translucent.

    Now add poha(  make sure that the pohe is drained well and there is no excess water) into the kadai squeeze lemon juice and mix it well. At the end garnish with chopped coriander and shredded coconut. Serve hot.

    Enjoy it with a cup of tea!