Tuesday, October 29, 2013


KHEER is the most common sweet made at home for festive occasions especially in west and southern parts of India.
I too make it very often and the most common way is by boiling milk till it is reduced to half and then adding the semiya and nuts.
In order to get this process a bit faster I added half a tin of milkmaid, it not only hastens the process but gives a richer and creamier tasting kheer.. 

so here is how I made it...


Roasted Semiya/Vermicelli - 1/2 cup
Warm milk – half lit app 21/4 cups (doesn’t make much of a difference if it’s a little more than the given amount, if it’s less it will be thicker and mushy so it’s best  that you have more milk for a runny consistency)
Milkmaid - 1/2 tin or 200ml
Crushed cardamom - 2-3 pods
Saffron strands - a pinch, soaked in 1 tbsp warm milk
Ghee – 1 tbsp (app you can add 1 tbsp more)
Cashewnuts/Badam – 5 each finely chopped (this too you can add according to your taste) personally I prefer less dry-fruits to keep the consistency smooth and runny.


In a deep pan add ghee and roast the semiya (if they are not the already roasted variety) till they change colour or are a light golden brown, Remove and keep aside.
Now boil milk and add in the semiya,
At this stage add the nuts (some prefer to roast the nuts in ghee before adding)
Cover and cook for 10 minutes or till the semiya are cooked. 
Mix in the milkmaid and stir well.
Add the crushed cardamom and keep stirring.
Mix in the saffron soaked in warm milk.
Cook for a further 2-3 minutes and then switch off the flame.
Garnish with saffron strands and serve warm or chilled. (I prefer it chilled)


Tuesday, October 22, 2013


I share my thali's or everyday meals on my goan food blog.So I decided that its time I did a meal post today
on this blog.
In India, meals are very important part of our daily life.. and In my home as my hubby comes home for lunch we have a complete meal every day even for lunch .Most of our morning is spent in planning and cooking food. The preparations are quite elaborate due to the grinding or the use of lots of spices and other condiments.
My husband is a typical goan who loves a complete meal with one vegetable sometimes two, rice, dal or fish curry, fish fry and one more for the second helping of rice.
The thali that I am sharing today is a pure veg one and so I have made.

BHENDI MASALA (with coconut ...without onion or garlic)
TOMATO SAMBHAR for eating with rice, ROTI or whole wheat flour chappati
and PAPAD.

Saturday, October 05, 2013


My son loves rice bhakri .. This is very nutritious and easy to prepare...

This Bhakri is very commonly prepared for breakfast in Goa , It is wholesome and keeps you full till lunch.

I pack it for my sons lunch box and can be eaten at lunch time instead of breakfast as its made up of rice . I also add onions, carrots to make it nutritionally enhanced.

Take 2 cups of rice flour in a bowl
Add finely chopped onion to it (one medium)
2 finely chopped green chilies
½ cup freshly grated coconut.
Salt and 1 tsp sugar.

I add freshly chopped coriander too as I love the smell of coriander.. but traditionally in Goa no one adds coriander leaves.

Mix all the ingredients together till they have a consistency of a uttapam batter or bhajia batter.
Pour it on a hot tawa or griddle with a spoon or with your hand (first dip your hand in water and then make a round circle on the tawa with your hand) , the you should make it neither thick or thin.

Cover it with a lid let it become brown on one side
Flip it over to the other side and let it brown on the other side too .
Remove smear with a spoon of homemade ghee.

And goans favorite breakfast is ready you can eat it with green chutney or just like that.

I also add some nuts or fruit with this so that the lunch box is nutritionally complete.

Wednesday, October 02, 2013


This is a quick snack item..I call it a SEMI HOMEMADE DISH AS YOU USE ALREADY Made INGREDIENTS AND make something quick .As many of the ingredients in this dish are store bought I try to add some healthy stuff to the whole thing to make myself feel virtuous by increasing the nutritional value of that dish.

Here the only work that you have to do is the chopping, cutting and mixing.

Now here I will just give you the method with the ingredients required.
Take a bowl mix together finely sliced onions, finely sliced green, yellow and red pepper, a little cabbage, carrot all finely sliced. Add 1 tbsp of ready made schezwan sauce, 1 tbsp of tomato ketchup, a little pepper and salt.

Schezwan sauce gives the required heat and tanginess while the ketchup gives the sweetness, finally add the fried noodles ( these can be store bought or just fry raw dry noodles in hot oil till crisp ).
I garnished it with some sev .. to give it the regular chaat item type of feel.

Wednesday, September 18, 2013


This is lunch that you see , I do not remember the day it was made as it was taken quite a while back and I forgot to post about it..
But this is quite an elaborate meal there are three vegetables fried stuff, chapati,and plus there will  be rice and curry which is compulsory. 
let me tell you what you see her...


normally I cook two vegetables , chapati, rice and a curry and many a times a salad.

Saturday, August 24, 2013


This is a very simple veg dish which I normally cook for lunch at our house.. It goes well with some lightly spiced Dal .and also with a side of yoghurt based salad.
This vegetable can be cooked in two versions one without onions like the one I have posted today and the other with onions.. The one with onions can be made a little more spicy and tangy ..It is better to make this one mildly spiced and simple.


Wednesday, August 07, 2013


A quick cake which I whip up when I want to make something good and different for breakfast because a cake is not something that one takes the trouble to bake for breakfast , so I bake this the night before.
which makes it easier for me to pack 2 tiffin or lunch boxes for my son. One will have something substantial to take him through the day and the other has something that does not need too much effort to put together like a sandwich with some spread, or a nutritious cake with the right ingredients...
I have used equal proportions of wheat and refined or plain flour in this recipe but given a choice I would love to make the cake with whole wheat flour.
So here is a updated recipe a little minor change ...I had posted about it in 2009



3/4 cup wheat flour
1/4 cup plain flour
1 cup finely grated carrots.
½ cup vegetable oil
3 eggs
100 gms caster sugar
11/2 tsp baking powder
1/4 tsp baking soda
A little hot milk if you find the mixture to be too thick
1 tsp vanilla essence


Sieve together plain flour, wheat flour and the baking powder, baking soda and  keep it aside.
In a mixer or a blender churn the oil and caster sugar mixture. It’s done when it comes light and creamy.
Add the eggs and churn again on medium speed
Add the vanilla essence to it.
Take this mixture in a bowl add the cup of grated carrot to it,
Add the dry ingredients which were  sieved to the above bowl
Mix with the cut and fold method usually used for cakes.
you can add a little hot milk to the above mix before pouring it in a tin for baking.
Grease a loaf tin and pour the mixture in.
you can add chopped nuts or sliced almonds on top these are optional and according to your preference.

Bake in a preheated oven for about 30 mins or till ready.

This cake is very pretty to look at.. as its cream with a carrots speckled  all over.

Monday, July 29, 2013


MANGO season is almost over and this is the time when everyone craves for mangoes the most, as they are vanishing from the market and still you have its taste lingering on your taste buds.
So the best thing one can do now and the whole year round is simple , use a tinned mango pulp to create such a mango delight.

Simple and quick to make and so so tasty..


Add a 1/2 cup milk to every cup of mango juice, normally these tinned juice or mango puree are already sweetened so you need not add sugar.
churn in a blender to this add a spoon full of vanilla icecream.. churn again.
serve in a tall glass with a scoop or two  of ice-cream
and pour a spoonful of mango puree over the top..
This is a perfect drink on a hot and humid day.

Tuesday, July 23, 2013


I made this chaat item which is a common STREET FOOD item in Mumbai place where I reside , but I never eat it off the streets as I am not sure what goes into it and worry about the hygiene ..
I prefer making it at home as it does not need too much time and efforts with the right ingredients and some added healthy components you have a delicious and healthy dish in hand.

Ideally two chutneys are made to mix together to get this yummy and tangy dish But I make a single chutney for convenience and all of us at home like the final product which has a particular amount of spice .
People tend to do tow different types as each chutney has its own particular kind of taste i.e one is spicy while the other is sweet. so there are people  who like it very spicy while others like it sweet ..

Here are the recipes of both the chutneys  separately but i mix all the ingredients together and make final chutney 

Sweet Chutney / Tamarind Dates Chutney:



10-12 dates (soaked in warm water for about 1 hour)

½ cup grated jaggery add more if you like it sweeter

Small ball of tamarind (de-seeded)

1/2tsp chilly powder

1 tsp cumin seeds

Water as required

Salt to taste

Green Chutney / Coriander Mint Chutney:

1 cup Coriander leaves
2 sprigs mint leaves
2-3 green chillies
juice of 1 lemon
a little piece of ginger
salt to taste


In a big bowl mix together puffed rice finely chopped onions , tomatoes, raw mango moong sprouts, shev and finely chopped coriander leaves mix together chutney as per taste.