Dhaba Style Bhindi Masala

I normally make bhindi just 2-3 ways – Stuffed with masala, simple sautee masala with potatoes or a South Indian curry style. I like my bhindi cooked well, no soft mushy ones for me.

My daughter was after my life to make geeli bhindi as her friend used to get to school. I would just roll my eyes at her request till I finally gave in. I remembered a video shared in our foodie group and hunted it down, it was from a channel called Shane E Delhi and decided to make an adaptation.

I wanted to pair it was a nice roti or naan and made this soft naan under the guidance of Ameya. Quite a good combination and approved by the geeli bhindi lovers. Yes I ate it without rolling my eyes and that says a lot.


500 gms Bhindi cut into 1″ pcs
2 onions chopped
1 tsp jeera
1/4 tsp hing
2 pinches ajwain
1″ ginger julienned
8 garlic chopped
2 chillies chopped
1 tsp red chilli powder
2 tomatoes pureed
1/4 tsp haldi
1 tsp kitchen king Masala
1 tbsp coriander powder
3 tbsp curd + 3 tsp cream
Chopped coriander

  1. Heat oil in a pan, fry the onions till golden brown.
  2. Add the bhindi and sautee till it’s semi cooked and soft. Remove and keep aside
  3. Heat oil again, add jeera, hing, ajwain fry till it starts to sizzle.
  4. Add ginger, garlic and chillies, let it get slightly golden brown.
  5. Add the tomato puree, red chilli powder, haldi, salt, kitchen king masala, coriander powder and little water and fry it off well. It should begin to leave oil.
  6. Add the mix of beaten dahi and cream and bhuno it well. Fry till it leaves oil. Keep on low flame.
  7. When the masala is well cooked, add the onion and bhindi and mix well.
  8. Cover and cook for 7-8 mins or till bhindi is cooked completely
  9. Garnish with chopped coriander leaves

Tandoori roti

1 cup maida
1 cup atta
1 tbsp dry yeast mixed in 1/4 cup luekwarm water and 1 tsp sugar
1/4 cup curd appx.1/4 cup oil appx
Minced garlic
Chopped coriander
Black Til

  1. Add the frothed yeast mix to the flours, mix it.
  2. Add salt, half thr oil and half the curd. Mix well
  3. Keep adding oil and curd till u get a soft dough. Don’t add any water
  4. Cover and rest for 1 hr. When doubled in size, punch the dough and make balls and keep. Should make about 7-8 rotis. Let it rest for 15 minutes.
  5. Dust flour on the counter and roll slightly thicker Chapati.  Or u can pat by hand into a slightly oval shape.
  6. Apply water on one side and keep that side on the tawa. Press the sides of the roti onto the tawa so that it sticks to it with a grip.
  7. Add the chopped garlic, dhania and til mix and press it onto the roti gently.
  8. Cook the top side first by inverting the tawa and moving the tawa for even browning.
  9. Turn over the tawa and place on gas to cook the bottom side
  10.  Let it cook.
  11. Once u see the roti leaving edges it means its done..
  12. Immediately apply butter and keep covered under a cloth or casserole but with cloth inside covering the rotis.
  13. Ensure your tawa is cooled down before making each roti. 

Serves 5

Paneer Lasooni

I love hoarding crockery and when I finally got some new ones after a long time, I was waiting for an occasion to showcase them.

We are vegetarian for 13 days as my Dad passed away recently and I keep trying to keep the food interesting for the kids. Searched for a new Paneer recipe and found and interesting video by Chef Sanjyot Keer.

The final dish Paneer Lasooni was lapped away happily by all at home. Definite add on in my menu.

1 tsp Jeera
2 Choti elaichi
3 cubed onions
5 cubed tomatoes
12 garlic flakes
1.5″ ginger
10 cashews
1 tbsp coriander powder
1 tsp turmeric
1 tsp chilli powder
5 dried Kashmiri chilli
500 ml water

  1.  Heat oil, Sautee all the ingredients for a few minutes by adding them one by one.
  2. Once mixed well add the water and cover and cook for 15 mins or till the tomatoes are soft and water is slightly absorbed.
  3. Cool and make a fine paste in the mixer.

500gms paneer
1 tsp Jeera
1.5 ginger julienned
2-3 green chillies chopped
1 onion chopped
1/2 cup garlic chopped
1/2 cup curd
1 tsp Garam Masala
1 tsp kasuri methi
3 tsp fresh cream
1 tbsp butter
Chopped coriander

  1. Heat oil in a pan, add the jeera.
  2. When it sizzles add the onion, garlic, ginger and chillies. Sauté till it’s golden brown.
  3. Add the masala paste and mix well. Fry for few minutes.
  4. Add the curd, salt, garam masala powder and kasuri methi. Mix well. Let it cook for a bit till it leaves oil.
  5. Check and adjust seasoning and add the paneer. Mix well but gently.
  6. Add the cream and gently mix.
  7. Add the butter and garnish with coriander leaves.

Serves 6

Corn Cheese Chowder

A delicious thick creamy bowl of soup on a rainy day can bring cheer to a gloomy moment. This soup was made for mom but the kids hogged it all up and poor mom barely got half a bowl.


1 tbsp butter

2 cups boiled sweet corn

1 large onion chopped

4 garlic flakes

2 tbsp cheese spread

2 tbsp cream

Chopped coriander leaves


2 tsp mixed Italian herbs

1.5 cups water

  1. Heat butter in a heavy bottom dish.
  2. Sautee onion and garlic till transluscent
  3. Keep aside a handful of corn and add the rest to the onion mix.
  4. Sautee it a bit and turn off gas.
  5. When cool, puree it to a thick paste u may add little water when grinding.
  6. Return the paste to the pot, add water and bring to a boil
  7. Add salt and herbs mix well, lower gas.
  8. Add the cheese and mix well till incorporated.
  9. Add rhe cream and adjust seasoning. Keep flame low now.
  10. Add the coriander and give it a good mix. Shut gas

Serves 3 bowls

Cabbage & Potato Soup

An unusual combination but a delicious soup that I have been making since a few years.


250 GM’s chopped cabbage

1 medium size chopped potato

1 medium sized chopped onion

1 green chilly



Chopped coriander leaves1 TSP


3+1 cups water

  1. Heat 1 TSP oil in a pan, saute the onion, potato, cabbage, chilli for few minutes.
  2. Add 3 cups water and bring it to a boil. Simmer covered and let it cook.
  3. When cooked, shut the gas and let it cool.
  4. Blitz in a mixer.
  5. Heat this mix in in pot and add one more cup of water or adjust as per preferred consistency.
  6. Add salt, pepper and chopped coriander. Mix and shut gas. 

Medu Vadas

I love medu vadas especially the ones my mom makes. I can easily gobble down 6-8 and sometimes 10 of them (they are pretty big in size). If I stayed over at mom’s place I would ask her to make these for Breakfast the next day. Piping hot vadas and no one to disturb me while I gobble it up, Pure Bliss.

Since the lockdown, I missed my mom’s vadas. I asked her the recipe when a friend wanted it and got amazing feedback for it. Then another friend tried it and said they were too good. I was like, I think it’s about time I make it. And I did and I can’t tell u what a disaster it was. Not once but twice, total flop.

My mom was very ill for a while so I brought her to stay with me for a few months. With god’s grace, she is better now and yesterday when she told me let’s make vada I jumped with joy. She sat on a stool in the kitchen while I got to work. Every step there was a rigid quality check and she managed to guide me through these amazing beauties. I just wish I had made more as got to eat only 4 this time. Super thrilled. 

1.5 Cup urad dal
4-5 green chillies
2″ pc ginger
1/4 cup water (appx)
Chopped coriander
Chopped karipata
Oil for frying

  1. Soak the dal overnight or minimum for 2 – 3 hours.
  2. First in the grinder (try to use the small jar) put chillies and ginger and salt.
  3. Put about 2 fist fulls of soaked urad dal grind to smooth paste without water. If needed add a tbsp of water at a time for each round. Avoid water if possible.
  4. Take it out then grind the urad dal in batches of 2 fist fulls. You need to make a smooth paste without any grains. Try to use as little water as possible else the batter wil be difficult to shape.
  5. Remove it in a vessel add chopped karipatta, coriander leaves. Adjust seasoning. Mix well and keep a side for 15 mts.
  6. Heat oil on medium flame. 
  7. Wet your palms and take a bit of the dough. Transfer from palm to palm in such a way till u get a roundish ball. Indent the center with your finger to make a hole.
  8. Drop into the hot oil and fry on medium heat. Keep the flame constant and fry till golden brown.
  9. Enjoy with chatni. Makes 14-15 vadas (size as shown in pic)

Mangalorean Chutney Saar (Lauki curry)

This dish is very typical of a Mangalorean home and my mom used to make it often. You don’t really need an accompaniment with it except maybe some papad on the side.

Lauki is not a much loved vegetable in our home but in this yummy coconut chutney gravy cooked just right with a bite to it, makes this curry absolutely delicious.


1 cup grated fresh coconut

2-3 green chillies

1 lime size ball of tamarind

2-3 garlic flakes

1″ ginger

1 tbsp jeera

1 medium sized lauki/bottle gourd peeled and cut into cubes

1 chopped tomato


1/4 tsp Haldi

1 tbsp mustard seeds/Rai

10 karipata leaves

4-5 crushed garlic flakes


Chopped Coriander leaves

  1. Grind the coconut, green chillies, garlic, ginger, tamarind and jeera with little salt and water to a fine paste.
  2. Boil the lauki and tomato with enough water covering the vegetables. Add salt and little haldi.
  3. When the lauki is 90% cooked (remember don’t let it get mushy – needs a bite to it), add the chutney paste and mix well.
  4. Simmer for 5 mins (don’t let it boil as may split).
  5. Add the coriander leaves and mix well.
  6. For the tadka/tempering heat oil, add the mustard seeds when it splits add the karipata and garlic. When golden, put this tadka into the curry.
  7. Serve with steamed rice.

Dhaba Style Anda Tawa Masala

My foodie bestie is Ameya and we discuss or recommend a lot of recipes that we try or intend to try. Recently he had tried this recipe by Suhani Deshpande and seemed might impressed by the outcome. I immediately starmarked it as it seemed like a must try dish.

It’s such a different version from the egg prepations that I have tried till date. The twist she adds in the recipe makes this such a wonderful and flavoursome meal.


6 hard boiled eggs – cut to 8 pcs each

6 sliced big onions

2 big tomatoes pureed

2 tbsp ginger garlic paste

2 tsp chilli powder

2 tsp pav bhaji masala

1 tbsp besan

2 slit green chillies

1/2 cup water


1/2 tsp haldi

1 tsp jeera


2 tbsp butter

1/4 cup chopped dhania

1. Heat oil in a pan, add jeera. When it sizzles add onion and fry till golden brown.

2. Add the ginger garlic paste and fry for a couple of minutes till the raw smell disappears.

3. Add the sieved besan and haldi and fry it off for 3-4 mins till it’s rawness leaves.

4. Add tomato puree, chilli powder, pav bhaji masala, salt, slit chillies. Mix it well and fry till the masala leaves oil.

5. Pour 1/2 cup water and cover and simmer for 5 mins.

6. Add butter and mix well. Add the chopped eggs and 3/4th of the coriander leaves and mix well.

7. Cover and cook for another 2-3 mins. Serve hot garnished with the remainder of coriander leaves

Link to original recipe -https://youtu.be/mfeD7PWt7qk

Prawn Basil Stir Fry

Recently everytime I get a protein I get the itch to try something new. I had actually saved half of the prawns to make butter garlic but just an hour before lunch the itch to attempt something for the blog started.

I started googling recipes and just wasn’t too excited about any I saw. Suddenly the word basil popped up and I remembered that I had a few leaves left over from making the focaccia. So here it’s is Prawn Basil stir Fry. I ofcourse adapted the recipe on the ingredients available.


20 big sized prawns
3-4 green chillies chopped
10 garlic chopped
1-2 TSP paprika powder (as per taste)
2 tbsp sugar
2 tbsp fish sauce
4 tbsp olive oil
Handful of basil leaves
Lime wedge

  1. Blend chillies, garlic, sugar, salt, fish sauce, 3 tbsp oil and paprika powder in the blender.
  2. Marinate the prawns in this for 30 minutes
  3. Heat the rest of the olive oil in the pan, cook the shrimps without the marinade. 
  4. When the shrimps are cooked, add the basil leaves and toss it till it’s wilted.
  5. Squeeze lime when you serve.

Roasted Spiced Pumpkin Soup

Pumpkin soup is such a wintery preparation but fits in perfectly when its raining outside and the aroma of the wet earth warms your soul.

I have come to realise that most soups are quite easy and wholesome to make. Surprisingly the kids seem to like them too. This series of soups are dedicated to my mom who is a fighter and recovering from ill health.


250 gms pumpkin sliced to 1″ thick cubes
5 garlic flakes
1 chopped onion
1 bayleaf
3-4 cloves
1 stick cinnamon
1/4 cup milk
1 cup water/stock
Olive oil
Chilli flakes
1 slice bread

  1. Drizzle oil on the pumpkin pieces and sprinkle salt and chilli flakes
  2. Roast the pumpkin in a pre heated oven with the garlic. Roast for 15- 20 mins at 180 or till pumpkin is tender.
  3. When cool, blitz it to a puree.
  4. Heat butter in a pan, add the spices, when it sizzles sauté the onions.
  5. When the onions sweat, add the pumpkin and Garlic and mix well. Shut the gas.
  6. When cool, discard the spices and blitz in mixer.
  7. Heat this mix with water/stock and milk. Add pepper and adjust seasoning and consistency.
  8. Cut the bread slices into small squares and toast on pan with a little butter to a golden crisp.
  9. Garnish the soup at serving time with croutons.

Italian Herbed Garlic Bread

A bread packed with so much flavour that can be eaten by itself. Another bread recipe adapted once again from Sumod Toms blog.


All-purpose Flour – 241 grams 

Whole wheat flour – 241 gms

Milk – 300 grams Sugar – 32 grams 

Instant yeast – 2 1/4 teaspoons bloomed in 1/4 cup lukewarm water and 1 tsp sugar

Salt – 1 3/4 teaspoons

Butter  – 30 grams soft

Milk Powder – 35 grams 

Minced Garlic – 20 gms

Mixed herbs – 2 tbsp

Chilli flakes – 1 tsp

  1. Take ¼ cup lukewarm water, add 1 teaspoon sugar and the instant yeast, mix well and set aside to rise for about 10-15 mins.
  2. Mix the flours, milk powder and salt in a bowl.
  3. In another large bowl mix the milk and sugar. Add the risen yeast mix to this.
  4. Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
  5. Add butter little at a time to the mix and keep kneading.
  6. Add the garlic, chilli flakes and herbs and incorporate it well in thr dough.
  7. Transfer this to a lightly floured work table, knead gently for 8-10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard). Don’t overwork the dough
  8. Place the dough in a lightly greased bowl. Grease the dough also.
  9. Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, appx 1 to 1.5 hours.
  10. You can check by lightly pressing with your finger. If there is an indentation then it’s ready.
  11. Punch the dought down well.
  12. Divide the dough into 3, roughly 300-320 GM’s each.
  13. Flatten it with your fingers and make a rectangular flat base.
  14. Begin from one end and gently roll the dough into a log.
  15. Make it tight by pressing from all sides and shape it into a log. Place on a silipat mat or parchment paper leaving a distance between each other.
  16. Let it rest covered in cling film till it doubles in size. Anywhere between 30-45 mins or more.
  17. Preheat the oven at 190 degrees Celsius.
  18. Brush with a milk wash and put it in the oven to bake between 180-200 degrees for 16 mins or till golden brown and has a knock to the crust. 
  19. When the bread has browned well remove and let it cool.
  20. Slice and serve warm.