There are times when you hate certain vegetables.. and when they lie in the fridge staring back at you.. you just don’t know what to do with them.. ( at that moment you just stare back and close the fridge 😉

Spinach is one such veggie.. I would hate to eat..

But then this version made me love it!!! It’s very simple crispy bhajji which my husband had made few months back.. and I had a pack of spinach leaves lying in my fridge.. so on today’s rainy day in UK I decided to try it out.. motive ? finish the spinach 😉

But I was wrong.. finally i’ve started to like it 🙂

Here’s the recipe :
30 medium spinach leaves
1 cup of Besan ( Gram Flour)
1/2 tea spn turmeric powder
2 tea spn chilli powder
1/2 tea spn coriander powder
Salt to taste
Oil for deep frying

Wash and clean the palak leaves. Spread on paper for drying.

Take the besan in a bowl, add masala powders and salt. Mix well. Add a little water and mix using spoon. Keep adding little water till the batter becomes a little watery. Don’t add too much water, the batter has to have enough consistency to stick to the leaves. Adjust the spices to taste.

Keep aside for 10 mins so that the lumps can be easily dissolved. Mix well to remove any lumps remaining. For testing the batter, dip a spoon and check the coat on the back of the spoon. The spoon should have a light coat of the batter.

Heat oil in a kadai/pan. Once the oil heats up, dip a single palak leaf in the batter. Coat the leaf lightly on both sides. Lightly put this leaf in the oil. Repeat with 2-3 more leaves. Fry till the bhajjis turn light brown on both sides. The spinach leaves remain greenish. Remove on tissue paper/kitchen roll. Taste this first set and adjust spices in the besan mix as per taste. Now fry the remaining leaves.
Do not fry till dark brown.

Serve with tomato sauce. This is a crispy – crunchy snack and a good tea accompaniment 🙂


No pics as the bhajji’s disappeared as soon as the batches came out! But will post as soon as I make this the next time 🙂


Back Again

Back to blogging after a long long time!

We have shifted to UK. Shall soon be posting more recipes.

Here’s an easy to make Mackerel fish curry – I came up with this when I reached UK. Stuck without a mixer/blender and a craving for Goan food made me come up with this one! It was an instant hit with a friend who had come down to meet us 🙂

Easy Fish Curry
Fresh Mackerel pieces – 5-6
1/2 can of Coconut Milk (approx 150-200 ml)
1/2 tea spn turmeric powder
1/2 inch piece ginger
3-4 green chillies
1/2 – 1 tea spn chilli powder
1/2 tea spn of coriander powder or use 1 tea spn of fresh green coriander
3-4 pieces of kokum
5-6 pieces of tephal (optional)
1 small onion
1 tea spn oil

Wash and clean the mackerel pieces. Apply salt and keep aside.

Crush the ginger using a mortar-pestle and make a coarse paste.
Chop onion finely. Slit the green chillies.

Heat oil in a pan and add the onions. Fry for a few minutes till the onions turn slightly pinkish.
Add in ginger, chilli powder and turmeric powder. Mix well.
Now add in the coconut milk and little water. (Water to dilute the coconut milk if it’s thick.) I use Amoy Coconut Milk.

Adjust spices to taste. Mackerel curry requires more turmeric powder, as mackerel stink more than other fish.

Let it come to a boil. Mackerel cooks very fast, hence add it only after the onion is cooked. Then add the mackerel pieces. Now put in salt, green chillies, kokum, and tephal. Adding tephal gives it a nice aroma. Simmer for around 7-8 mins. Approx time required to cook the mackerel pieces.

Turn off stove. Now add in the coriander powder or chopped green coriander.
Serve with hot steamed rice and crispy Fish Rava fry.

The one I made was a mildly spiced curry.

Enjoy madi 🙂

I will be without net connection for a few weeks now. I apologize for being lazy in posting on this blog! I am shifting out of bangalore hence the gap. Will be back after a while.. till then enjoy my fav dish 🙂

My Fav fav fav dish. Yummy and very filling. Generally it’s one whole mackerel per person 😀

when I made it, my hands were full with fish and other pastes used. hence i could not take snaps. After i finished, all were so hungry that the mackerels were finished. Well after all it was served with steaming rice and prawn curry :p

1/2 to 3/4th vaati freshly grated coconut
1 medium onion chopped/sliced
1 and 1/2 tbl spn coriander seeds
1 tea spn cumin seeds
2 green chillies
small piece of ginger
3-4 flakes garlic
a small round of tamarind
1/2 vaati rava
4 mackerels (cleaned)
salt to taste

For frying:
1/2 tea spn turmeric powder
1 tea spn chilli powder
piece of thread (sutt)
oil for shallow frying


Clean the mackerels, keeping the tail. (Remove the head and fins. )

Slit the mackerels in the middle keeping one side closed, the bone (skeleton) should be visible.
apply salt and keep aside.

Grind together – coconut, onion, coriander seeds, cumin seeds, little turmeric powder, tamarind, green chilies, ginger, garlic and salt to a coarse paste with little water. The paste should remain thick hence don’t add too much water. keep the paste aside. (Adjust spices to taste)

Divide the thread into 4 parts – each part should be long enough to be tied around the stuffed mackerel.
Mix rava, turmeric and chilli powder together.

Heat oil on a tava.

Divide the stuffing paste into 4 parts/rounds. Take a mackerel and stuff it with the paste.
It will look something like this.

Tie the thread around the mackerel to avoid the paste from coming out during frying. Roll this stuffed mackerel in the rava.

Serve along with fish curry – rice and lemon wedges.

Instructions: You can remove the thread just before serving or instruct to be careful about the thread when eating.

* All photos and links are from Google Search. Please let me know in case of any issues with the same.


This is a chutney type dish. It’s basically a replacement for dals/veg curries served with rice.
Easy to make and yummy to taste 🙂

This is a spicy dish hence the word ‘tikh‘ in the name. ‘tikh‘ means spicy in konkani. You can easily guess that based on the chillies added.

It’s the tephal that gives this dish a real nice aroma and of course a different taste!

1/2 cup freshly grated coconut
1/2 tspn chilli powder or around 2-3 red chillies
1/4 tspn turmeric powder
small round of tamarind
4-5 fresh tephal (Sichuan pepper)
salt to taste

Grind coconut, chillies, turmeric and tamarind to a thick fine paste.  Adjust chillies as per taste.

Remove in a vessel. Add little water and cook for 2-3 mins.
Add salt to taste and tephal. Cook for 3-4 mins.

Serve with hot steamed rice and vegetable dish.

Tastes yummy especially if you like chutney’s like I do! 🙂

Finally, my fav post is here 🙂 Sadly, I dont’ have a picture of the dish! But ‘googling’ for solkadi will get you the pic 😉

Kokum forms the main part of this kadhi. You can find it in any konkani store.

Here is how I make Solkadi:
2 cups (vaati) freshly grated coconut
2-3 green chillies
around 2 cups drinking water
4-5 pieces of kokum
salt to taste

In a bowl, add little water, kokum and some salt.

In a mixie jar, add freshly grated coconut and green chillies. Add 1/2 vaati water and grind for around 30 secs. Take a rounds of the ground mix and using a stainer, stain the juice into the bowl.
Repeat till the juice is extracted, and the mix is dried out. Grind again with another 3/4 – 1 vaati of water for around 30-45 secs. The ground mix will become thin. Strain using the procedure described above.

Solkadi is ready 🙂
Add salt to taste to the kadi – taste and then add, as adding more salt will spoil the dish!

Garnish with finely chopped coriander.
Optionally add 2-3 flakes of garlic, finely chopped or pounded – this tastes real yum!

Adjust green chillies as per taste.

Shorcut Solkadi : Use 1 vaati ready made coconut milk diluted with little water. Add in slitted green chillies, kokum and salt to taste 🙂

Here’s a post on Solkadi on Nupur’s One Hot Stove.

Well I am back to blogging, slowly though. 🙂

Started my day today with a kanyachi bhakri, which is one of my favorite sunday breakfast/brunch dish.
Kaano means onion in konkani. Bhakri is a kind of roti prepared wholly with hand. It’s not rolled like a chapati, but is placed and layered on the tawa with hand.

1 medium onion (kaano)
1 vaati besan (indian measurement cup )
1/2 vaati rawa
2 green chillies or 1 tea spn chilli powder
few sprigs of coriander leaves or 1/2 tea spn coriander powder
1/4 tea spn turmeric powder
4 table spn freshly grated coconut (optional)
oil for shallow frying
salt to taste

Chop onions, coriander and green chillies finely.
Mix together in a bowl. Add the besan, rawa, spice powders and salt to taste. Mix well WITHOUT adding water. Adjust spices to taste.
I didn’t add coconut to this, but my mom does and it taste absolutely awesome 🙂

Now add approx 1/2 cup of water to this and form a coarse & sticky batter. Do not make this mixture very watery as we need to place this batter on the tawa by hand.

bhakri mixture..

Take a non-stick tawa and put a tea spoon of oil on it. Keep on low flame. Take a big round of the batter, place it at the center of the tawa.
Dip your fingers in water and lightly pat the batter spreading it on the tawa like a chapati. Keep patting lightly, till the batter spreads on the tawa.

Preparing bhakri on the tawa

Now place a tawa cover or plate on it, so that the bhakri cooks on the steam for a few mins. Turn around once and cook well till you see brown spots on both side of the bhakri.

Garam garam bhakri with tea for breakfast

Serve with tomato sauce and garam garam chai 🙂

Enjoy at breakfast, brunch or evening snack 🙂

Ending this month on a sweet note with my fav breakfast dish. Yes I have a sweet tooth.
I will be on a blogging hiatus for a few months. Till then enjoy the recipes here…

1 cup Sevai/Shevai/Shevyo
3-4 tbl spn freshly grated coconut
3-4 elaichi
1/3 cup sugar ( as per taste)
1 cup water (approx)
1 tea spn ghee
salt to taste

Crush elaichi pods to powder. Keep the water for boiling.

Heat ghee in a non-stick pan. Fry the Shevai till it’s light brown.
Add hot water to it. Keep on medium heat.

Add the sugar and salt to taste, stir well.
When the shevai is cooked and the water has reduced, add the coconut and elaichi powder. Mix well. Remove from heat.
Cover and keep for 5 mins before serving.

Serve as snack in the evening or for breakfast 🙂

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