Masala Pav

When we became friends over 5 years ago, am talking about my group Vellas, we used to have a lot of potlucks. My friend Apeksha had got masala pav and one bite I was in love. Now I am not a pav bhaji lover not are my kids but the occasional plate is good enough for us.

I got my hands on some pav and didn’t want to eat it just like that so thought let me try to make Appus famous Masala Pav. Luckily she had recently posted the recipe on her Instagram so followed it to the T. (Oh yes except the addition of capsicum as I hate it)

I made some for breakfast and then decided to leave it for lunch. Kids first refused to eat it as it was something new for them but when I went back to eat lunch the pan was empty. Spicy chatpata and delicious.


8 pavs

3 chopped onions

4 chopped tomatoes

2-3 tsp chilli garlic paste ( soak kashmiri chillies in hot water for half HR then grind them with some garlic, jeera and a tsp of oil)

1 tbsp Butter

Less than half Lime


2-3 tsp pav bhaji masala

1 tsp jeera

1 tbsp ghee

Chopped coriander

  1. Heat ghee in a pan, add jeera and when it turns golden add the onions.
  2. Add little salt and cover and cook.
  3. When soft and translucent add the tomatoes and let it cook through
  4. Now add the kashmiri chilli and garlic paste as per your spice level. Mix it and let it cook out.
  5. Add 1 tsp pav bhaji masala and let the mix cook well leaving oil. Add little salt. Add a small quantity of water.
  6. Now cut the pav into 1″ cubes and add into the pan.
  7. Sprinkle some salt and pav bhaji masala and mix all of this well. Ensure the pav is coated with the masala and soaks all the tomato mix.
  8. Squeeze little lime, adjust salt if needed.
  9. Add some butter and mix well, add the chopped coriander and serve piping hot.

Chocolate & Praline Ice-cream

Things I wouldn’t have had time or the inclination to try before are now being attempted in my kitchen.

I had a slightly used up can of condensed milk and was figuring out what to make with it. Then remembered this ice-cream recipe shared by my friend Alifya and attempted by another friend Apeksha.

Decided to go for it using mostly leftovers. I had some Belgian chocolate ganache leftover from my last cake and some almond praline too. Added all of it together and made some delicious creamy ice cream for the family. The kids approved it by saying “Mom u can open an ice cream parlour”

I know it’s a cheat recipe for icecreams but it’s worth trying with just 3 ingredients.

Note – u can make many flavours by replacing chocolate with fruit or adding flavours and combinations.

Almond Praline

1 cup toasted chopped almonds

1.5 cup sugar

1/3 cup water

1/4 cup butter

  1. Heat water and sugar on a pan on medium heat. Avoid touching the pan with a spatula. Gently swirl to mix
  2. When it reaches a dark amber colour, add the butter and mix it well, shut the gas.
  3. Add the chopped almonds and mix it up
  4. Immediately pour on a silicon mat and spread it thin.
  5. When cooled, break into tiny pieces


400 ml milkmaid tin

2 cups whipping cream

2 cups chocolate ganache (1:1 ratio)

Praline as per preference

  1. Mix the condensed milk and ganache well.
  2. Whip the cream to stiff peaks in another vessel.
  3. Fold in the cream with ganache mix
  4. Mix well and add as much praline as u like.
  5. Pour into a box and cling wrap the top. Let the plastic touch the top of the ice-cream as this ensure that no ice crystals are formed. Close the lid.
  6. Leave in the freezer for a minimum of 12 hours to set.
  7. This is a heavy icecream and serves about 15-16 scoops.

Paneer Lababdar

Self isolation makes you come up with new dishes you haven’t tried before.

With no option to order but yet to ensure that your kids are not bored with what’s on the table, I am back to trying different dishes. Blessed to have the net still working and such amazing blogs to help u out with recipes when u want a twist

I decided to think of a dish and then googled then went through a multitude of recipes to liking a trying one. This one is by and this Paneer Lababdar turned out pretty good.


400 gms paneer

2 tbsp cashew soaked in hot water

2 big tomatoes pureed


1 black cardamom

2 green cardamoms

2 cloves

Half inch cinnamon stick

1 bay leaf

2 small onions chopped fine

1 tbsp ginger garlic paste

2 slit green chillies


2 TSP red chilli powder

1 tbsp coriander powder

1 cup water

1/2 TSP garam masala

1/2 TSP sugar optional

1.5 TSP kasuri methi

1 tbsp butter

Chopped coriander leaves

  1. Grind the soak cashews to a paste. Keep aside
  2. Puree the tomatoes
  3. Heat oil, add the whole spices, Sautee for a few seconds.
  4. Add the onions and sprinkle little salt. Cook till translucent and pink.
  5. Add the GG paste and cook well.
  6. Now add the puree and chillies and mix well. Cover and cook till tomatoes leave oil.
  7. Add the chilli powder and coriander powder, mix well and cook for a minute.
  8. Add the cashew paste and mix well. Add water as per the consistency desired. Let it simmer for 5 mins. U may add sugar if u wish.
  9. Add garam masala and crushed kasuri methi, mix well and cook for a minute.
  10. Now add the paneer cubes and mix it well.
  11. Adjust seasoning and water levels depending on the consistency required.
  12. Top with butter and some coriander leaves, shut gas.

Goan Pomfret Caldine

My love for Goa is infamous. I have always wanted to settle down in Goa in my final years. Run a little family style restaurant, cooking and baking to my heart’s content. Nothing fancy, something quirky with a mix cuisine of Goan, Mangalorean and international. Booze and music flowing through the place. Here is to hoping that Rosy Aunty’s dreams does come true.

I like this curry preparation. A caldine is a light yellow coconut milk based curry that’s not too spicy and usually has fish or prawns in it. I wasn’t in the mood to make a spicy red masala curry so gave this one a shot. 3 ppl polished this up for lunch which means I have to cook something for dinner 🙈☹️😭

Pomfret caldine just needs steamed rice and maybe a bit of an onion kachumber on the side.


500 gm Pomfret (2 small ones curry cut)

2 cups grated fresh coconut

1.5 cups warm water

1/2 TSP turmeric

1tsp cumin seeds

1 tbsp coriander seeds

1 TSP uncooked raw rice

6 cloves garlic chopped

1 chopped onion + 1 sliced onion

3 green chillies



Pinch of sugar

1tbsp white vinegar


  1. Wash the fish, apply some salt and keep aside.
  2. Grind the coconut with 1/2 cup warm water, turmeric, cumin, coriander, raw rice, garlic, chopped onion and 1 green chilli to extract thick spicy coconut milk
  3. Squeeze the mix and extract the thick milk in a bowl. Taste this and add chillies to the next grind if u wish it to be more spicy
  4. Add the coconut mix back to the mixer and add 1 cup warm water. Grind
  5. Squeeze the mix in another bowl to get thin coconut milk
  6. Heat oil in a pan, add the sliced onion and saute till translucent.
  7. Add the thin coconut milk, salt and sugar and cook partially covered for 10 minutes.
  8. Add the fish slices and slit green chillies and cook for 5 minutes or till done. Do not mix with spoon just swirl/shake the pot to mix.
  9. Add the vinegar and the thick coconut milk extracted at the beginning
  10. Cook on low heat for a few mins, swirling the pan occasionally. Don’t let the mix boil, adjust seasoning and remove from heat.
  11. Serve hot with steamed rice

Tomato Bhaath

I am a Mangalorean married into a Pahadi family. Our food tastes and combinations are quite different. My husband has got adjusted in these 18 years but when my Father in law visits am always at wits end on what to prepare. Being a disciplined army man, he also has set requirements in food. Rice for lunch and roti for dinner. I keep trying to make some variations so that he doesn’t get bored with the daily meals. He is quite a sport and doesn’t mind sampling some new dish but I know if it doesn’t meet his approval he may not try it again or eat very less. I tend to judge how much he liked the food by how many servings he has taken.

Yesterday I was racking my brains on what rice preparation I should make for lunch and sat with my best friend Google. I found a few recipes that I liked from and soon shortlisted on this tomato bhaath. 

I was skeptical initially seeing the ingredients and the process but the final product was surprisingly good. Pair it with a nice raita and ur set. I have made marginal changes in the cooking process from Dassanas recipe to make this dish.


Paste 4-5 medium sized tomatoes

6 garlic cloves

1 inch ginger 

2 spicy green chilies

½ teaspoon cumin seeds 

3 cloves

1 inch cinnamon

¼ cup fresh coconut 

1 cup rice soaked for 30 minutes

2 tablespoons ghee or oil

½ teaspoon cumin seeds

1 medium sized tej patta 

1 sliced medium sized onion

¼ teaspoon turmeric powder

¼ teaspoon red chili powder

salt add as required

2 tablespoons coriander leaves for garnishing

Fresh coconut for garnishing – optional


  • In a mixer add tomatoes, ginger, garlic, green chilies, cumin seeds, cloves and cinnamon add grated coconut
  • Without adding any water grind everything to a fine smooth paste. the juices from the tomato will help in grinding the paste. so no need to add water while grinding.
  • Now measure the tomato coconut masala paste in a measuring cup. depending on the water content in the tomatoes, the quantity may vary.
  • You need to use the proportion of 1:2 for white rice and the masala paste+water respectively. if using 1 cup of white rice, you will actually need 2 cups of the masala paste. If the paste is not enough for 2 cups u may adjust the deficit with water 
  • In a heavy thick bottomed pot add ghee. Keep the flame to a low and  tej patta and cumin seeds. stir well. let the cumin seeds crackle.
  • Then add onion stirring often, sauté the onions till they become golden. 
  • Now add the measured tomato coconut masala paste. stir and Sautee for 5 minutes.
  • Then add the rice. sprinkle ¼ tsp turmeric powder and ¼ tsp red chili powder. mix everything.
  • Season with salt as per taste. 
  • Mix well, check the taste and it should be slightly salty.
  • Cover the pan with its lid and bring to a boil
  • Once bubbling, simmer on a low flame for 16 minutes. Lid on at all times
  • Shut the gas. Keep the lid on for another 5 minutes then fluff the tomato bath with a fork.
  • Serve tomato bath with any raita, pickle or salad of your choice. while serving garnish with some chopped coriander leaves and coconut

Chicken Pulav

I have attempted different versions of biryani before and I still have some more left in my kitty to make. I honestly didn’t feel like putting the effort I usually do for a biryani today so I decided to try a pulav.

Now I thought this is going to be easy but honestly it was a bit of an effort. First to create the stock then add flavour and strain and finally cooking the rice in stock. The flavours reminded me of the mutton yakhni pulao I used to eat at Taj Jaisalmer. My husband and I worked for the Taj and would often visit Jaisalmer. I would call Chef Rakesh and ask him to prepare pathar ke ghosht and yakhni pulav for us. He was a wonderful cook. This dish took me back to those days a decade ago. 

1kg chicken

Bouquet garni – 3 tbsp fennel/saunf, 1 tbsp cumin/jeera, 2 sticks cinnamon/dalchini, 7 cloves/laung, 4 black cardamom/moti elaichi, 5 black pepper/Kali mirch

7 garlic flakes

2 cups basmati rice soaked

5 tbsp ghee

4 onions sliced

10 flakes garlic made into a coarse paste with 3 green chillies

1 cup mint/pudina leaves 

1 cup coriander/dhania leaves

2 bay leaves/tej pata

1 tsp black cumin/Shah jeera

4 green cardamoms/choti elaichi



  1. Prepare the bouquet garni by tying all the masalas in a cloth 
  2. In a pressure cooker add to the chicken, 4.5 cups of water, garlic, salt and the bouquet garni.
  3. Close the lid, give 1 whistle and keep on slow for 1 min. Shut the gas and drop pressure by placing the cooker under the tap, open lid only when pressure drops.
  4. Strain, keep the stock and chicken pcs sep.
  5. Use some of the stock and grind all the masalas in the bouquet garni to a paste
  6. Mix this paste in the stock and stir well. No need to put on heat.
  7. Strain this stock using a cloth and discard residue.
  8. Heat oil in a pan, add jeera, tej pata and choti elaichi.
  9. Add onion slices and fry till golden brown.
  10. Add the chicken pcs, chopped garlic, mint and coriander and stir for 2 mins
  11. Add 4 cups of stock, enough salt and bring it to a boil.
  12. Now drain the rice and add it to the stock. Check seasoning and if you need it spicier add some split green chillies 
  13. Bring to a boil and then lower gas and cook for 16 mins.
  14. Shut the gas and leave it covered for 5-10 mins.
  15. Serve hot with some raita on the side.

Recipe courtesy – Neeta Mehta (with some changes)

Anda Tawa Masala

I love seeing food and bake videos on Facebook, and Mark the ones I like. This recipe looked delicious and I think can easily be replicated with chicken or prawns.

8 boiled eggs cut in half

1 cup of coriander leaves

4 green chillies

15 garlic flakes

1 of ginger

4 big onions chopped fine

Small ball tamarind soaked in water

2 tbsp coriander powder

2 tsp red chilli powder

1/2 tsp turmeric

1 tsp garam masala


Chopped coriander leaves



  1. Put oil in a pan, sizzle a tsp of jeera
  2. Add 1 chopped green chilli and some corainder. Put the eggs facing down, sprinkle salt and chilli powder and let it fry for 2 mins.
  3. Turn over, add some more salt and chili powder and turn off gas after 2 mins
  4. Make a paste of the coriander, garlic, ginger and 2-3 chillies.
  5. Remove the eggs aside, in th same pan add some more oil and jeera.
  6. Add the chopped onions and fry till translucent.
  7. Add the coriander paste and fry till colour turns brown
  8. Now add the tamarind pulp, dry masalas, salt and fry for 2-3 mins.
  9. Add water based on the consistency desired and let it cook till it leaves oil.
  10. Adjust seasoning now add the eggs facing down in this masala. 
  11. Let it soak in for a minute or two and then turn it over.
  12. Add chopped coriander and some fried garlic, serve hot

Recipe courtesy – Your Food Lab

Coconut Ladoos

Bhog for Ganpatiji is always a confusing thing for me as I dont make Indian sweets much. I keep Ganpati and fot those 5 days I keep thinking what to make. I saw this post by a virtual friend Tanvee Sharda and the Nariyal Chamchams she had made looked absolutely delicious. I made it a point to save the recipe.

Now this is not the first recipe I have saved or attempted but this is the first recipe that was a super hit. And its without condensed milk too. I made it for bhog and they were polished off. So made it again yesterday when I went to a visit a friends Ganpati. I love coconut sweets so u can imagine the amount I must have made, greedy me. I saved up some for the shoot after hiding it from my family. And now it’s in the open, doubt any would be left for tomorrow.

Ingredients :
Whole Milk – 4 cups
Freshly grated coconut – 2 cups
Granulated Sugar – 1/2 cup
Cardamom – 4
Dessicated coconut- 1/4 cup (for rolling)

1. Boil milk in a heavy bottomed pan.
2. Let it boil and reduce for 5 minutes
3. Powder the sugar and cardamom seeds fine in a mixer and add it to the milk, mix well.
4. Add the grated coconut and mix well
5. Cook the coconut and milk till it thickens and the milk is dried up
6. Cool for 10 minutes
7. Form small balls/ladoos and keep to chill in the fridge for 30 minutes.
8. Remove from fridge and roll in dessicated coconut. Chill again for 30 minutes
9. Ready to serve
Recipe courtesy –

Mutton Boti Masala

So 2 weeks ago my shelves in my crockery cupboard came crashing down taking all my latest props with it. Beautiful hand picked plates and bowls all gone. I had collected them since the last 3 years for my food photography to upload in my blog. I was devastated.

With my bday coming up, my friend Mani sent me an early surprise – this beautiful white plate similar to the one I lost. I told her that I have stopped updating the blog so wont be buying anymore crockery. She insisted that I should and not let a dream of mine go.

My son loves mutton, he is not a foodie and eats only to survive. But if u ask him what should I make, he always picks mutton. Once overheard him chatting once with a friend, ‘ tomorrow there will be mutton made in the house’ His friend asked why so he said ‘Kal Eid hai na’ I burst out laughing as it’s not a festival we celebrate.

Recently saw a video on FB with this recipe and it looked absolutely inviting. So made this rich delicious Mutton Boti Masala for dinner. ( I know boti means boneless but am a sucker for Nalli 😄🙈)


  • 1 kg Mutton(Boneless)
  • 1 Lemon juice
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1/4 Mace powder (i didnt use)
  • 1 1/2 tsp Garam masala powder
  • 2 tbsp Coriander seeds powder(roasted)
  • 3 Green Chillies(chopped)
  • 1/2 tsp Turmeric powder
  • 2 tbsp Red chilli powder
  • 1/4 cup Mint leaves(chopped)
  • 1/4 cup Coriander leaves(chopped)
  • 4 Onions (fried & crushed)
  • 1 cup curd
  • 1 1/2 tsp Salt
  • 1/4 cup Oil


  1. Take mutton in a bowl and add lemon juice, ginger paste, garlic paste, mace powder, garam masala powder, coriander seeds powder, green chilli, turmeric powder, red chilli powder, mint leaves, coriander leaves, fried onions paste, curd, salt, oil
  2. Mix it well and massage the meat with all the spices properly
  3. Now, cover the bowl with its lid and let it marinate for around 1-2 hour
  4. Once marinated properly, Take the mutton out in a frying pan and saute it on a high flame for about 4-5 minutes
  5. Now, turn the flame to medium or low and let the mutton cook for about 60-70 minutes(till the mutton is cooked properly)
  6. Once cooked, Take it out in a serving bowl and garnish it with some coriander leaves.

Recipe courtesy- Get Curried

Dynamite Prawns



Last Summer, we visited Dubai on our family vacation. While everyone else had made a list of places we must experience, I had a list of places to eat and buy food products. Proud to be a foodie u see.

One such must have on my list was PF Changs Dynamite Shrimp. Now my husband is allergic and my son here worships his father so he too had given up eating prawns. When we ordered the dish, me and my daughter were pleased as punch that we just had to split by 2. The prawns were piled high in a glass and we couldn’t wait to devour it. It met expectations completely. Absolutley lip smacking

A year later, and I was just laying thinking what should I do of the prawns I had kept aside after rawa masala frying half of them. Don’t know how the dynamite prawns came to mind. Googled a few recipes and then decided to take the generic idea of the recipe and make my own version. So here it is, creamy with a good chilli hit and oh so delicious.



25 deveined shelled prawns

1 tsp soya sauce

Salt & chili powder

2-3 tbsn cornflour


2-3 tbsp all purpose flour

3/4 tsp garlic salt

1 tsp chilli powder

Oil for frying


1/2 cup mayo

1/4 cup sriracha sauce

2 tbsp sweet sour sauce

2 tbsp ketchup

4-5 drops Tabasco

Chopped spring onion greens


  1. Marinate the prawns in the mix mentioned and leave for 1 hr.
  2. Coat with dry mix and deep fry couple of minutes on either side. Drain excess oil.
  3. Mix all ingredients mentioned under sauce in a bowl.
  4. Toss the prawns well in this sauce.
  5. Serve garnished with more spring onion greens.