Monday 20 April 2020




Tomatoes. - 4
Onion. - 1 small
Garlic cloves. - 10
Corn flour/Maida - 2 tsp
Butter/ghee. - 1 tsp
Sugar. - 1 or 2 tsp
Pepper powder as per taste
Salt to taste


Wash Tomatoes and cut into pieces, cut onion into pieces, add 5-6 garlic cloves, little salt and water, then pressure cook for 2 to 3 whistle.

Let it cool for sometime. Then make puree of it in mixie. Then strain it with strainer and keep aside.

Take one bowl, add corn flour or maida, mix it with little water and make paste.

Heat butter in a pan, add finely chopped garlic 2 or 3 cloves, fry for a second, then add tomato puree, sugar and little water, boil it for 5 min. Then add corn flour paste, boil it for 5 to 10 min. Switch off gas.

Sprinkle little pepper powder, salt, mix well and serve with roasted bread pieces.

Sunday 23 February 2020

Coconut Prawns Fry

While travelling to Goa,  we stopped for lunch at a small hotel at somewhere in Karnataka (I don’t remember exact place or hotel name).  we ordered fish curry meals, along with meals they served one fish side dish which we liked very much.   The taste of the side dish was in my mind for a long time and I thought of preparing a fish dish inspired by those flavours.   I thought that masala wlll be more suitable for prawns.   Without wasting time, I tried  this with prawns and it came out better than expected. I am sure that you all will love it.


Prawns                   - 1cup
Onion                      - 1 medium size
Grated coconut     - 1 cup
Fennel seeds         - 1 tsp
Coriander seeds      - 1 tsp
Ginger                     - 1 inch piece
Garlic                       - 8 to 10 cloves
Red Chilli powder  - 3 tsp
Garam masala       -  1/4 tsp
salt to taste
Oil for cooking
Coriander leaves for garnishing


Clean prawns and keep aside.

Make Powder of coriander seeds and fennel seeds, then add ginger, garlic, chilli powder, salt and little water and make thick paste.

Marinate this paste with prawns and keep aside atleast for 15 min to 30 min.

Heat oil in tawa, fry the prawns till done. Take fried prawns in a bowl, add little oil, fry chopped onion till light pink, then add grated coconut, fry for few seconds, then add little salt, 1/4 tsp of  chilli powder and garam masala powder, again fry for few seconds, then add fried prawns and mix well.  Garnish with corriander leaves.

Yummy Coconut prawns fry ready to serve.

Wednesday 22 January 2020


Kadgi chakko is a side dish using tender raw jackfruit. This is a traditional Konkani dish and a favourite of most Konkani people...


small jackfruit.         -  1 number
coconut grated.         - 1cup
Fried red chillies       - 10 to 12
tamarind                    - small piece
Urad daal                   - 3 tsp.
Coriander seeds         - 2 tsp
Coconut oil                - 1 to 2 tbsp.
Mustard seeds            - 1 tsp.
Few curry leaves.
Salt to taste.


Apply oil to your palm and cut Jack fruit, remove outer skin then cut into medium size pieces. Then add little water, little salt and pressure cook for 1 or 2 whistle.

Let it cool for sometime.

Drain water from the jackfruit and keep aside. 

Heat one or two tsp of oil, add coriander seeds, then add urad dal, fry till nice aroma comes.

Grind fried red chilli, salt, little grated coconut and tamarind into coarse powder, then add remaining grated coconut and fried items an make coarse paste adding little water.  Meanwhile, take boiled jack fruit pieces, gently shred them, u need not completely smash it or break it.  slowly mix masala, keep aside.

Heat oil in kadai, add mustard seeds, when it splutter, add curry leaves, fry for few seconds, then add urad dal, fry till light brown, then add masala coated jack fruit and mix well.  cover and cook in low flame for 10 to 5 minutes (stir in between).  After 15 minutes its ready to serve, garnish with curry leaves and dash of coconut oil and serve.