Saturday, 8 September 2018

Kakadiche Gharge /Kakadiche God Vade (Sweet Cucumber Poori)

Gharge means sweet poori. Gharge is a traditional Maharashtrian recipe made with rice flour, jaggery and cucumber or red pumpkin or banana or jackfruit.
Today, I am showing you Cucumber Gharge.
In our Kokan region, Kakadiche Gharge are made in generally during Ganpati festival for goddess Gouri.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा. 

  • Jumbo Cucumber (Shravan kakadi/Tavas), peeled, grated and squeezed- 2 cups from 1 cucumber
  • Jaggery (gul)- 1 cup (Grate or cut into small pieces)
  • Cardamom powder- ½ tsp
  • Rice flour - approx 1 ½ cup
  • Fine Semolina (Barik Rava) - ½ cup
  • Hot refined oil (mohan) - 2 tbsp
  • Salt - a pinch
  • Refined Oil to Deep fry- as required

  • Peel and discard the seeds from cucumber. Then grate and squeezed tightly cucumber and keep aside. 
  • Soak rava in ½ cup of juice of cucumber for 15-20 minutes.  
  • Combine jaggery and grated cucumber in a heavy bottom or non-stick pan.
  • Cook together, saute in between. 
  • Once jaggery is melted and mixed well with cucumber, remove from the flame. Let it cool a little. 
  • Add cardamom powder and mix well.
  • Take rice flour, add hot oil (mohan) on it and mix well.
  • Now combine soaked rava, rice flour and cucumber mixture. 
  • Mix well and make a firm dough. The dough should be neither too tight nor too lose. (If you feel it is loose you can add some flour to it.) 
Cover the dough and rest it for 15-20 minutes.
  • Make small balls of dough. Pat them out with fingers on the greased plastic sheet. 
  • Deep fry on medium heat in hot oil until golden brown from both sides. Drain Gharge on a tissue paper. 
  • Gharage taste better with rice kheer.

  • Gharage can be stored for 2-3 days without refrigeration.
  • Don't add extra water to dough try to knead dough in juice released from a cucumber.
  • Traditionally gharge are patted on a banana leaf.
  • You can make drink from remaining cucumber juice. Add some lemon juice, some mint leaves, a pinch of black salt. and jeera powder

Friday, 31 August 2018

Mushroom Celery Soup

Super healthy, simple, and delicious mushroom soup flavoured with celery and garlic. This is perfect for winter and monsoon!

Ingredients :
  • Button Mushrooms, finely sliced- 1 cup 
  • Celery, finely chopped- ¼ cup
  • Butter or oil- 1 to 2 tbsp
  • Onion, finely chopped- 1 medium sized
  • Garlic cloves, chopped- 5
  • Cream- 2-3 tbsp (optional)
  • Vegetable stock- 3 cups (or 2 Maggi veg stock cubes + 3¼ cups of water)
  • Pepper- 1 tsp  or to taste 
  • Salt to taste

  • Heat oil/butter in a pan.
  • Add onion, celery and garlic and sauté for 2-3 minutes.
  • Add mushrooms and sauté for another 2-3 minutes. Reserve 1-2 sauteed mushroom slices for garnishing.
  • Add half the stock and cook for 2-3 minutes.
  • Blend this mixture. You can keep this slightly rough or blend until smooth.
  • Put the blended mixture in the pan and add the remaining stock.
  • Bring to a boil and season the soup with salt and black pepper.
  • Pour cream and give a nice stir. Switch off the gas. 
  • Meanwhile, cut the bread slices into long strips. Apply garlic butter or plain butter on them and toast them. 
  • Pour soup in the bowl, garnish with sauteed mushroom slices.  
  • Serve hot with toasted bread strips. This is a complete meal for dinner.

Friday, 10 August 2018

Valachya/ Pavatyachya Dalichi Amati ~ Val Dal

We eat different types of dals in India like toor dal, mung dal, masoor dal etc. but very few people know about this val beans dal. This dal recipe made only in Maharashtra and Gujarat, but the method is quite different. This dal has different, unique but nice in taste. This dal goes very well with hot rice and fried fish or dried fish. 

Val beans dal (valachi dal):

  • Val dal- ½ cup (You may use Pavta dal instead of this dal.)
  • Fresh coconut, scrapped or grated- 2 tbsp
  • Cumin seeds- 1 tsp
  • Garlic- 4 to 5 cloves
  • Onion, roughly chopped- 1 small or  ¼ cup
  • Homemade mix masala or Malvani masala- 1 tsp or (½ tsp chilli powder + ½ tsp goda masala)
  • Turmeric powder- ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Mustard seeds- 1 tsp
  • Curry leaves- 4 to 5
  • Jaggery- ¼ tsp
  • Kokum petals- 2 to 3
  • Oil- 2 tbsp
  • Salt to taste
  • Fresh coriander leaves, finely chopped- ¼ cup

  • Wash and soak dal for minimum 2 to 3 hours.
  • Griend fresh coconut, cumin seeds, garlic together. Add this ground mixture in the soaked dal.
  • Cook valachi dal in a cooker as like other dal. You may take one or two vistles more to cook this dal properly because this dal little tough to cook.
  • Open the lid of the cooker when the pressure reduces completely. Whisk well with a ladle so that the dal gets slightly mashed.
  • Heat oil in a casserole or kadai (wok). Add mustard seeds for tempering. When the mustard seeds begin to sputter/pop, add chopped onion, curry leaves, hing, turmeric powder and sauté for a few seconds. 
  • Add mix masala or (red chilli powder+goda masala) and sauté for a few seconds. 
  • Then add cooked dal in this mixture. Add water to adjust the consistency of aamati/dal as per personal choice. 
  • Now add salt, kokum and jaggery. Stir it and boil for few minutes. 
  • Garnish with chopped coriander. 
  • Serve hot with rice.

Friday, 1 June 2018

Dhaba Style Tawa Paneer Masala

Tawa Paneer Masala is tempting, aromatic paneer recipe goes well with jeera rice or Indian bread like naan or roti.

For grilled paneer and capsicum:-
  • Paneer, cut into 1 inch cubes- 250 gm
  • Capsicum, cut into 1 inch cubes- 2
  • Chat masala- 1 tsp
  • Red chilli powder- 1 tsp
  • Salt- to taste
  • Oil- as required
For gravy:
  • Oil- 2 tbsp
  • Butter- 1 tbsp
  • Tomato- 3 med (boil and make puree)
  • Onion, finely chopped- 2 med or 1½ cup
  • Red chilli powder- ½ to 1 tsp
  • Turmeric powder- ½ tsp
  • Carom seeds (ajwain)- ¼ tsp
  • Cumin seeds (jeera)- ½ tsp
  • Caraway seeds or Black cumin seeds (shahi jeera)- ¼ tsp
  • Coriander powder- ½ tsp
  • Garam masala- ½ tsp
  • Kasuri methi- ¼ tsp
  • Ginger garlic paste- 2 tsp
  • Green chilli, finely chopped- 1
  • Salt to taste
  • Fresh coriander leaves, finely chopped- 2 tbsp
  • Fresh cream- 2 tbsp to ¼ cup (optional)

  • Cut paneer into 1 inch cubes and marinate with chilli powder, chaat masala and salt. Keep aside for 15-20 minutes.
  • Heat little oil on the tawa or grill pan. Add capsicum cubes and sprinkle a little salt on them. Stirfry for 2-3 minutes. 
  • Stirfry or grill marinated paneer on the same tawa. 
  • Heat oil on a tawa or pan and add the ajwain and cumin seeds. Let cumin seeds crackled. 
  • Add the onions and a little salt. Saute till they turn brown. 
  • Add shahi jeera, ginger-garlic paste, tomato purée and saute for a minute.
  • Add turmeric powder, coriander powder, red chilli powder and cook till the oil separates from the gravy. Keep aside.
  • Add butter and mix well.
  • Add the fried paneer cubes, fried capsicum, garam masala and salt. Cover and cook for 2 minutes.
  • Add kasuri methi and green chillies. Give a nice stir for a minute.
  • If you want to add fresh cream, add it now and mix gently for a while.
  • Garnish with coriander and serve hot.

If you like a creamy texture of gravy or mild flavours then add cream. Otherwise, it tastes great without cream also.

Friday, 25 May 2018

Mango Salsa

Mango Salsa is a Mexican dip recipe. It’s sweet, spicy and absolutely delicious. Serve this fresh and colourful mango salsa with nachos, chips, tacos or grilled chicken or any kind of grilled stuff. This is a salad itself.
This is also the best option to serve with various Indian veg and non-veg snack/kebab dishes.


  • Mango, diced- 1 cup (from 1 big sized mango) 
  • Onion, chopped- ½ cup
  • Tomato, chopped- ¼ (remove the seeds and pulp)
  • Jalapeno pepper, finely chopped- 1 tsp (I used pickled pepper.)
  • Green chilli, finely chopped- 1 (optional)
  • Fresh lemon juice- 1 tsp
  • Fresh coriander leaves, finely chopped- 2 tbsp
  • Olive oil- 1 tsp
  • Salt and pepper- to taste


  • Combine all ingredients in a bowl and mix well. Let stand for 10-15 minutes.
  • Toss very well just before serving.
  • Serve this delicious mango salsa with tacos or grilled paneer, chicken or fish dishes.

Thursday, 24 May 2018

Kolambiche Kalvan/Sar ~ Konkani Style Prawns Curry

We make prawns curry with two methods. The first method is by using dried and roasted coconut paste, we called it Kolambicha Rassa. And today I am showing the second method.
Here we are using fresh coconut. 

  • Tiger prawns- 12 to 15 
  • Turmeric powder- ½ tsp
  • Hing- ¼ tsp
  • Fresh coconut, scrapped- 1 cup
  • Black peppercorns- 3 to 4 
  • Fennel seeds- ½ tsp
  • Coriander seeds- 1½ tsp
  • Dry red chillies- 6 (I used Byadagi chillies, these are not hot.)
  • Garlic-7 to 8
  • Ginger- ½ inch (optional)
  • Chilli powder- 1 tsp (optional: use if you like spicy)
  • Kokum- 5 to 6
  • Salt- to taste
  • Coriander leaves, chopped- 2 tbsp
  • Oil- 2 to 3 tbsp

  • Remove shell, head and vain of prawns. You can also remove the tail. Wash the prawns. 
  • Apply some salt and turmeric on them and keep aside.
  • Soak red chillies, fennel seeds, coriander seeds black peppercorns for 15 minutes. 
  • Transfer soaked chillies and other spices in a mixer jar. Add scraped coconut, garlic and ginger. Make a smooth and thick paste. 
  • Heat oil in a deep pan. Add hing, chilli powder and saute while. You can add 2-3 curry leaves also. Personally, I don't like curry leaves in a fish curry.
  • Add the ground paste and saute till the raw smell of the garlic is gone. It's take hardly 1 minute.
  • Add a cup of water and bring to boil.
  • Add the marinated prawns and kokum. Give a nice stir.
  • Cook on low heat for 5 to 6 minutes. Keep stirring in between.
  • Garnish with coriander leaves.
  • Serve hot with bhakari or rice.

Wednesday, 23 May 2018

Crispy Bombil Fry ~ Bombay Duck Fish Fry

Bombil or Bombay duck fish founds only at the Konkan belt. Bombil has lots of water content if we squeeze out this water, bombil becomes crispy. I am giving a trick to make bombil more crispy and tasty. Yes! I use rava but this is not trick. This is a traditional trick used by everyone from our area of Konkan.


  • Bombay ducks or bombil- 8 to 10
  • Turmeric powder- ½ tsp
  • Asafetida (hing)- ¼ tsp
  • Homemade masala or Malwani masala or Sunday masala or agari-koli masala- 3 to 4 tsp
  • Garlic cloves- 8 to 10
  • Kokam petals- 6
  • Rice flour- 2 tsp
  • Fine semolina/barik rava- approx ½ cup
  • Salt to taste
  • Oil for shallow fry- as required

Grind garlic and kokam together with minimum water into smooth paste. (options: plz read notes)
Cut the bombils as shown in pictures. 
Cut the head, tail and fins of both sides as well as stomach part.
Cut into two parts.

Slit and open the fish flat like a fillet.

Wash all pieces with water and apply some salt and turmeric powder on them. Put all cut pieces in a thin cotton or muslin cloth and make pouch/potali. Band it tightly.

Place the plate in slightly slant. I keep the one side of plate on the border plate of kitchen platform. You may use a plate. Keep board or another plate on it. Keep something heavy on it. Thus maximum water from bombil come out. My mom keep "Pata-varavanta/silbatta" on this potali.

After 20 to 30 minutes to drain almost water out. Marinate the fish pieces with masala, hing, kokum-garlic paste and some salt.
Combine rice flour and rava in a dish. Add little salt and masala in it and mix it.
Heat some oil in a tava.
Coat each piece of bombil in rava mixture and shallow fry till crisp.

Serve hot with bhakari or with fish curry and rice.


  • Do not use ginger for this style of fish-fry.
  • I make usually garlic-kokum paste in a huge quantity and store in freezer. Because two reasons......first is, it is difficult to grind smooth paste in small quantity in the grinder. My mom uses "Pata-varavanta/silbatta" to make smooth paste. Second is, it saves time. (Grind together ½ cup garlic and ½ cup kokam with minimum water.) 2-3 tsp paste is required for med sized fish.rava or
  • Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store-bought masala can not give proper taste. 
  • If you don't have enough time for all procedure, you could just use a paper towel to absorb all the moisture from the fish.

Saturday, 28 April 2018

Ambyacha Sheera ~ Mango Sheera

Sheera is a traditional and popular Maharashtrian sweet dish. Maharashtrians. Mango adds its own flavour to the sheera and makes it very special and tasty. 

  • Barik Rava / Fine Semolina- 1 cup
  • Milk- 1 cup
  • Water- 1 cup
  • Fresh Mango puree- 1 cup (Read in detail, plz see below in notes.) 
  • Sugar- ¾  cup
  • Pure ghee-  ½ cup
  • Green cardamom powder- ¾  tsp
  • Salt- very very little, less than ¼ tsp
  • Saffron strands- a pinch (optional)
  • Cashew nuts, Almonds and Pistachios, chopped- ½ cup (optional)

  • Roast rava in a heavy bottom or non-stick pan on a low to medium heat.
  • At the same time, on other side, keep milk+water to boil on low-med heat. Add saffron strands into the milk.
  • Add all ghee in between, roast rava for 15 to 20 minutes or until sooji gets golden brown colour, it releases a lovely appetizing aroma.
  • In between, add nuts so they will also roast along with rava.
  • Meanwhile, the milk will have started boiling.
  • Pour the milk in rava mixture carefully and give a nice stir.
  • Cover the pan with a lid and let rava cook for 3-4 minutes on low heat.
  • After rava mixture gets thicker, add sugar, mango puree, cardamom powder and salt. Give a nice stir and again cover with the lid for 2-3 minutes.
  • Serve hot.


  • Do not roast rava/semolina on high heat hence, it changed colour from outside. It remains raw inner side.
  • Choose the ripe mango. Wash them and cut into pieces. Scoop the pulp with a spoon. Blend it until it makes a smooth consistency. 
  • You can use finely chopped or mashed mango instead of mango puree if you like chunks in your sheera.
  • Usually we measure ingredients using vati or katori in our kitchens. I have changed the quantities here to cups, since it is easy to understand for everyone.
आंब्याचा शिरा 

Friday, 13 April 2018

Cheese Chilli Toast

Cheese chilli toasts are very easy to make and tastes very tempting. 

  • Bread slices- 6
  • Processed or cheddar cheese, grated- ½ cup to 1 cup
  • Mozzarella Cheese, grated- ½ cup (optional)
  • Onion, chopped- ½ cup
  • Green Chillies, finely chopped- 2 to 3
  • Green capsicum/bell pepper, deseeded & chopped- ½ cup 
  • Yellow and Red capsicum/bell pepper, deseeded & chopped- ½ cup 
  • Chilli flakes- ½ tsp (optional)
  • Salt & Pepper- to taste
  • Butter- as required

  • Toast bread slices slightly toast in oven or toaster or tava. 
  • Combine cheese, onion, green chillies, capsicum, salt, pepper in a bowl and mix well.
  • Spread butter on both sides of toasted bread slices and then spread a cheese-chilli mixture on one side.
  • Bake in a preheated oven at 175 C for 5 minutes.
  • Once cooked and cheese melts, remove from oven, cut into triangles.
  • Serve hot with ketchup.

  • You can use only green capsicum.
  • You can omit either green chillis or chilli flakes.
  • You can decide the quantity of cheese.
  • You can add some chopped coriander.
  • You can add boiled corn kernels.  

Wednesday, 28 March 2018

Arbi Cutlet ~ Taro root Cutlet

Arbi or Arvi is known as a variable name such as Taro root or Colocasia root in English and Alukudi in Marathi.
Mostly Arbi is used to make in fasting recipes (vrat ka khana), but here I made these cutlets for snacks.

  • Arbi/Taro roots- 250 gm (2 cups)
  • Onion, chopped- ¼ cup 
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tsp
  • Ginger, grated- 2 tsp
  • Garlic, grated or minced- 4 cloves
  • Dry mango powder (amchur)- 1 tsp 
  • Green chillies, finely chopped- 5 to 6
  • Coriander, finely chopped- ¼ cup
  • Black peppercorns, crushed-  ½ tsp
  • Turmeric powder- ½ tsp
  • Salt- to taste
  • Oil- as required

  • Boil arbi in sufficient water till soft (I use a pressure cooker for boiling.) 
  • Cool, peel and mash. You will get approx. 2 cups of arbi mash from 250 gm roots. 
  • Combine all ingredients except oil in a bowl. Mix well as well as knead it.
  • Divide the mixture into equal parts and shape them into tikkis. 
  • Heat a little oil in a pan and shallow-fry till golden on both sides. 
  • Drain them onto an absorbent paper. Serve hot with tomato ketchup or green chutney.

Thursday, 15 March 2018

Amba Dal (Kairichi Dal) ~ Raw Mango and Lentil Salad

Amba Dal (Kairichi Dal) is a Maharashtrian recipe which is mainly made for Chaitra Gauri Pujan. Amba dal and Panhe is offered to godess Parvati (Gauri).

  • Raw mango (Kairi), grated- ¼ cup or some more (depends upon sourness of raw mango)
  • Chana dal- ½ cup
  • Green chillies- 2 to 3
  • Ginger- ½ inch
  • Fresh coconut, scrapped- ¼ cup
  • Sugar-  a pinch
  • Salt- to taste
  • Oil- 2 tsp
  • Mustard seeds- ½ tsp
  • Asafoetida (Hing)- ½ tsp
  • Turmeric powder- ½ tsp
  • Byadagi red chilli- 1 to 2
  • Fresh coriander, finely chopped- 2 tbsp

  • Soak chana dal for minimum 4 hours.
  • Drain all the water. Grind dal coarsely with green chilies and ginger. Do not use water to grind.
  • Peel raw mango and grate it.
  • Combine ground dal, grated raw mango, scrapped coconut, sugar and salt.
  • Heat oil in the small (tadka) pan and add mustard seeds. Once mustard seeds crackle, add red chili, asafoetida and turmeric powder. Saute for few seconds and immediately add on dal mixture. Mix well.
  • Garnish with chopped coriander. Amba dal is ready to serve.

आंबेडाळ ~ कैरीची डाळ
  • कैरी, किसून- १/४  कप (कमी आंबट असेल तर जास्त घ्यावी.)  
  • चणा/ हरबरा डाळ- १/२ कप 
  • हिरव्या मिरच्या- २ ते ३ (चवीप्रमाणे कमीजास्त कराव्यात) 
  • आल्याचा तुकडा- १/२ इंच
  • खोवलेले ओले खोबरे- १/४ कप  
  • साखर- चिमुटभर 
  • मीठ- चवीप्रमाणे 
  • कोथिंबीर, बारीक चिरून- २ टेबलस्पून 
  • तेल- २ टीस्पून 
  • मोहरी- १/२  टीस्पून 
  • हिंग- १/२  टीस्पून 
  • हळद-  १/२  टीस्पून 
  • लाल ब्याडगी मिरची- १ 
  • कढीपत्ता- ३ ते ४ पाने (ऐच्छिक)

  • चणा डाळ सध्या पाण्यात कमीतकमी ४ तास भिजत घालावी. 
  • कैरीची साल काढुन खिसुन घ्यावी. 
  • हिरव्या मिरचीचे मध्यम तुकडे करावेत, आल्याची साल काढुन त्याचे पण तुकडे करावेत.
  • भिजवलेल्या डाळीतील सर्व पाणी काढून टाकावे व मिक्सरवर आले व मिरचीसोबत भरडसर वाटून घ्यावी. (कैरी खिसली नसेल तर मिक्सरमधे डाळीसोबत वाटली तरी चालते.)
  • ओले खोबरे, मीठ व साखर घालुन सगळे एकत्र नीट मिसळुन घ्यावे.
  • कढल्यात किंवा छोट्या पॅनमध्ये तेल तापवून मोहरी, लाल मिरची तोडून घालावी. मोहरी तडतडल्यावर हिंग, हळद, कढीपत्ता घालुन खमंग फोडणी करुन डाळीवर घालुन अजुन एकदा नीट मिसळुन घ्यावे. 
  • वरुन बारीक चिरलेली कोथिंबीर घालावी.

Wednesday, 14 March 2018

Prawns in Butter Garlic Sauce (Butter Garlic Prawns)

Prawns in a buttery-garlicky sauce is originaly from Spain and served as tapas.
This is the most delicious, easiest, fastest recipe made with least ingredients.
Serve it over pasta or with a lightly toasted crusty bread. It also makes a fabulous appetizer for a party.

  • Prawns, peeled- 1 cup
  • Olive oil- 1 tbsp 
  • Butter- 5 to 6 tbsp
  • Garlic, minced- 20 to 24 cloves
  • Lime juice or white wine- 2 tbsp
  • Chilli flakes- 1 tsp (optional)
  • Black pepper, freshly ground- to taste
  • Salt- to taste  
  • Parsley or coriander, fienly chopped- 2 tbsp

  • Peel, devein and wash prawns.  
  • In a pan heat the oil and butter. Add garlic and saute well. 
  • Than add the prawns and chilli flakes. Stir-fry until the prawns are pink and cooked through. It takes about 4-5 minutes. 
  • Season with salt and freshly ground black pepper.
  • Add lime juice and give a nice stir. Swittch of the gas.
  • Garnish wuth chopped parsley. Serve hot. 

You can reduce some amount of butter, oil and lemon juce to make praws dry.

Monday, 12 March 2018

Matar Paneer Pattice

Matar pattice is a traditional Maharashtrian recipe. A potato cutlet stuffed with matar, coconut and nuts but I made with little change. I replaced coconut with paneer.

Ingredients for the outer covering:
  • Potatoes, boiled- 3 to 4 large sized
  • Blak pepper powder- ½ tsp
  • Corn flour or arrowroot powder- ½ cup or as required
  • Salt- to taste
Ingredients for the Filling:
  • Fresh green peas, boiled- 2 cups
  • Paneer, crumbled- ½ cup
  • Fresh coriander, finely chopped- ¼ cup
  • Green chilli- 6 to 8
  • Ginger- half inch
  • Cumin seeds- 1 tsp
  • Chat masala- 1 tsp
  • Oil- 2 tbsp
Other Ingredients:
Oil for Shallow Frying- as required

  • Peel and mash or grate the potatoes. Add black pepper and salt. Add corn flour and mix well.
  • Knead properly and make lumps free dough. Keep aside.
  • Crush or grind coarsely green chillies, ginger and cumin seeds together without water.
  • In a pan, heat the oil. Add chilli-cumin crush and saute a while.
  • Add the peas and mix well. Mash the peas a bit.
  • Add crumbled paneer, chopped coriander and salt to taste. Mix well.
  • Saute for a couple of minutes.Turn off the heat and set aside.
  • Divide the dough into equal parts.
  • Take one portion of the dough and shape like puri on a palm.
  • Place the filling on this puri and close the edges to seal the filling. Press the pattice gently. Make remaining pattices. 
  • Heat oil in a pan.
  • Roll each pattice till fully covered with corn flour.
  • Place a few patties in the pan. Ensure there is enough place to move and flip the pattice.
  • Over medium heat, fry till the side touching the pan in golden brown. Fry both sides.
  • Serve the hot pattice with tomato ketchup or any chutney.

  • You can also deep fry these patices. 
  • You can increase the quantity of paneer. And decrease the quantity of matar. 

Friday, 9 March 2018

Sev Batata Puri ~ Papdi Chat

Sev batata puri is very popular street chaat food. It tingles your taste buds and pampers your spicy palate. 

  • Papdi (crispy small flat puris)- 1 packet 
  • Fine sev- 2 cups or as required
  • Potatoes, boiled and coarsely mashed- 3 to 4 medium 
  • Onions, finely chopped- 2 to 3 medium 
  • Tomatoes, finely chopped- 2 to 3 medium 
  • Raw mango, chopped- 1 (optional)
  • Chaat masala- 1 tsp
  • Fresh coriander, finely chopped- a handful (optional)
  • Green Chutney- For the recipe, click here
  • Sweet Chutney- For the recipe, click here
  • Red Chutney- For the recipe, click here
  • Blak salt or Salt- to taste

  • Arrange the puries in a plate.
  • Put mashed potatoes on each puri.
  • Put green, red and sweet chutney on each puri.
  • Put chopped onions, tomatoes and raw mango on each puri. 
  • Then sprinkle black salt on each puri. 
  • Sprinkle sev and chopped coriander on each puri.
  • And at the end, Sprinkle chat masala on each puri.
  • Serve immediately. 

Thursday, 8 March 2018

Mirachi Pakoda

Mirachi Vada is very popular Rajsthani recipe. This mirachi vada is made with large size green chilli, known as Bhavnagari chili. Mirachi vada is stuffed with potato mixture. I made very simple pakoda with these chillies. They are very tasty and goes well with dal-rice.

  • Bhavnagari chilli- 6 to 8
  • Besan (gram flour)- 1 cup
  • Rice flour- 1 tbsp (optional)
  • Water- approx ½ cup 
  • Cumin powder- 1½ tsp
  • Coriander powder- 1 tsp
  • Chilli powder- 1 tsp or as per like
  • Turmeric powder- ½ tsp
  • Asafetida (Hing)- ¼ tsp
  • Carom seeds (Ova, Ajvain)- 1½ tsp 
  • Soda bi-carb (baking soda)- ¼ tsp
  • Salt- to taste.
  • Oil for deep frying- as required

  • Mix besan, rice flour, cumin powder, coriander powder, chilli powder, turmeric powder, baking soda and salt in a bowl. 
  • Add water slowly and stir the mixture. There should not be lumps in the batter. Consistency of the batter should be medium. Add 1 tsp hot oil in the batter.
  • Wash chillies. 
  • Cut green chillies as shown in picture. Sprinkle little on them and rub gentely. 
  • Heat the oil in a kadhai/wok. Turn flame to medium heat once oil is hot. Put a piece into the batter, they are completely coated and deep fry them till colour turns nice golden brown. Be careful not to over crowd in the wok. You can put 4-5 bhajees in at a time. Drain on a paper towel.
  • Serve hot with a meal as side. 

Wednesday, 7 March 2018

Koli Style Mutton Sukka

Koli Style Mutton Sukka is a dry spicy mutton preparation with quite an easy recipe. This traditional Koli dish is very tasty, totally addictive and good combination with hot rice bhakari.


  • Mutton, washed and cubed- ½ kg 
  • Turmeric powder- ½ tsp 
  • Asafetida (Hing) - ½ tsp 
  • Ginger- half inch
  • Garlic- 5 peeled cloves and extra 3 unpeeled cloves
  • Green chilli- 2
  • Koli Masala or Sunday mutton masala- 3 to 4 tsp 
  • Dry Coconut paste- 3 to 4 tbsp 
  • Cumin seeds- ½ tsp 
  • Bay leaf- 3 
  • Cinnamon stick- 1 inch piece 
  • Cloves-4
  • Black peppercorns- 8
  • Star anise- 1
  • Oil- 6 tbsp 
  • Salt- to taste
  • Coriander, finely chopped- ¼ cup 

Method :
  • Marinate the mutton with turmeric powder and salt. 
  • Grate and dry roast dry coconut. Griend with little water and make a paste.
  • Griend coarsely ginger, garlic and chilli. 
  • Heat the oil in a big wok, add cumin seeds, bay leaves, cinnamon stick, cloves, black peppercorns, star anise and saute a while. 
  • Add ginger-garlic-chilli paste and hing. Saute for a minute.
  • Add the marinated mutton and saute on high flame for 5 minutes. 
  • Add koli masala and saute till mutton discharge oil.
  • Add unpeeled garlic cloves and saute while. 
  • Add some water about ¼ cup. Cover the wok with s.s. plate. Pour some water on a plate. Cook mutton for 10-15 minutes on medium heat. 
  • Now add coconut paste. Cook on low to med heat for 20 to 25 minutes or till cooked. Stir occasionally. 
  • Add chopped coriander and mix well.
  • Fry/saute on high heat for 2-3 minutes. Thus mutton curry become dry. 
  • Serve hot with rice bhakari.

Recipe source- Mi Hay Koli

Wednesday, 28 February 2018

Katachi Amati (Yelavanachi Amati) ~ Maharashtrian Style Chana Dal

Katachi amti or Yelavanachi amati is a traditional Maharashtrian recipe which is usually served with puran poli. It is made using chana dal stock which is used to make puran poli. People like to deep purnpoli in katachi aamati but like to have hot katachi amati like soup or rassam. :|)

  • Chana dal stock- around 2 cups (see more in notes)
  • Puran- 2 tbsp to ¼ cup (see more in notes)
  • Frech coriander, finely chopped- 2 tbsp
  • Grated dried coconut- 1 tbsp
  • Cumin seeds- ½ tsp
  • Coriander seeds- 1 tsp
  • Black peppercorns- 3
  • Cloves- 2
  • Sesame seeds- ½ tsp
  • Poppy seeds- ¼ tsp
  • Cinnamon stick- one inch piece
  • Bay leaf- 1 
  • Mustard seeds- ½ tsp
  • Asafoetida- ¼ tsp
  • Turmeric powder- ½ tsp
  • Red chilli powder- 1 tsp
  • Goda masala- ½ tsp
  • Oil- 2 tbsp
  • Salt- to taste

  • Roast the following items separately over low heat for few seconds each: Dry coconut, cumin seeds, black peppercorn, cloves, cinnamon, sesame seeds, and poppy seeds. Ground it to fine powder.
  • Heat oil in a deep pan. Add mustard seeds and bay leaf. Once mustard seeds crackle, add asafoetida, turmeric powder, red chili powder. Saute for few seconds and immediately add dal stock.
  • Add puran and give a nice stir.
  • Now add freshly ground masala, goda masala and salt. Give a nice stir and mix well. This amti should have thin consistency, so add some water if required.
  • Boil amti for about 7-8 minutes.
  • Garnish with coriander, serve hot with a puranpoli.

  • See the recipe of Puranpoli. When the dal is cooked, drain out excess water with the help of strainer. This excess water is nothing but dal stock.
  • Puran is already sweet so no need to add jagerry.
  • If you like a sweet and sour taste, add 1 tsp of tamarind pulp.