Rilakkuma Omurice Bento!!

I was always fascinated by this image which I saw few months back on internet where there was a sleeping bear covered with egg omelette and decorated with veggies. To my surprise when I was reading about Japanese cuisine I found that they have a similar creation which is called Rilakumma Omurice where “Rila” means sleeping and “kumma” means bear..A sleeping bear made out of Omlette fried rice and falls in Bento category. This character Rilakumma is quite popular in Japan and so is this recipe.

This month’s challenge  is hosted by Shaheen of Spoon Fork And Food and we are exploring Japanese cuisine. My entry for this challenge is none other than Rilakumma Omurice Bento.This Bento has Rilakumma with Kiiroitori(a yellow bird).

A Bento is a Japanese style packed lunch boxes which consists of rice,vegetables and any japanese dish.

A traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container.



I have followed OCHIKERON – CREATE EAT HAPPY ‘s from you tube.

Here is her recipe link :-


Here is the written recipe :-

For Omurice you will need :-

1 Onion

2 Cups boiled rice

1 tbsp Oil

4 tbsp Tomato ketchup

1 tsp Salt


In a pan heat some oil.

Cook onions till translucent.

Add boiled rice.

Add Ketchup and salt.

Mix well.

Leave it to cool.

For the Rilakumma bedsheet and pillow :-

Make a omlette of 2 eggs.

Once cooked you can cut in desired shape.

For the Rilakumma palms and ears cut cheese as shown in the video.

You can use any veggies. I have used broccoli and carrot.

I have shaped carrots to look like flowers.

For the bird,I have shaped potato and roasted it with some gram flour,salt and turmeric powder.For eyes you use black sesame seeds and for the beak I have used carrot.

For the eyes you can use Nori sea weed whereas I have used paper which while serving was removed.

Now the assembling part

-Take a big plate

-Make a pillow stuffed with rice and the outer covering as omelette

-Make body parts using Omurice.

-Place the eyes and ears

-Place the bed sheet.

-Decorate with your favorite veggies.

Rilakumma Omurice is now ready!!


If you like this recipe do try it and share your feedback.

Thanks 🙂


Coxinha (Brazilian Chicken Croquettes)


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Thanks to CAB we are getting an opportunity to learn and share different cuisines.This month’s event is hosted by our very own talented couple Souvik and Priyanka from Giggling Spoons ( ) and we are exploring Brazilian cuisine.

When we hear about Brazil the first thing which comes to our mind is football. Yes Brazil is also called “Country of Soccer”. If we talk about Brazilian cuisine it varies greatly by region and the immigrant population settled there. An average meal consists of mostly rice and beans with beef and salad. Do you know the national dish of Brazil is Feijoada. Some of the popular snacks of Brazil are Pastel, Coxinha,Pao De Queijo,Pamonha,Esfirra,Kibbeh,Brigadeiros,Beijinhos etc.

The dish I have chosen to try is Coxinha. Let me explain what is Coxinha is all about. It is a popular street food in Brazil which is made out of a savory dough filled with chicken mince salad,cheese and then battered and deep-fried. History says Coxinhas were originally made with chicken thigh which its traditional shape is meant to resemble.It is said that the son of Princess Isabel of Brazil and the Count D’Eu, a child who lived in seclusion for having mental problems had a favorite dish, chicken, but only ate the thigh. One day, not having enough thigh, the cook decided to turn a whole chicken into thighs, shredding it and making the filling for a flour dough shaped into a drumstick. The child endorsed the results. Empress Teresa Cristina, when she was visiting him, could not resist the tasty delicacy; she liked it so much she requested that the master of the imperial kitchen learn how to prepare the snack. So Coxinha won over the nobility and became history.

I saw many videos on you tube and finally came up with this recipe.

There are 3 main steps to make Coxinha.

Step 1 Filling

Step 2 Dough

Step 3 Coating and Deep frying

For filling we would require:-

2 Chicken Breasts

4 Cups water

1/2 Cup Cream( I uses Amul)

1/4 Cup Coriander leaves

2-3 green chillies

2 tsp Oregano

Salt as per taste

Some cheese


Cook chicken breasts in 4 cups of water with 1 cloves and 1 cinnamon stick. Once the chicken breasts are nice and tender shred it to small pieces. Don’t throw the stock as we will be using it to make dough.Take a bowl. Add shredded chicken,finely cut green chillies and coriander,salt,oregano,cream and grated cheese. Mix well.

For the dough we will require:-

1 cup Wheat flour and 1/2 cup All Purpose Flour

2 Tbsp Oil

Salt as per taste

Chicken stock


Take wheat flour and APF. Add salt to it. Mix well. Now add oil and mix it nicely.

Now add some stock and make a nice dough.

Rest this dough for 10 minutes.

For the coating we will need :-

1 beaten Egg

1 cup fine bread crumbs

Oil for deep-frying

*Take a small portion of dough. Roll into a round shape. Add the 1 Tbsp filling in the middle of the round and start closing the sides. Shape the dough into little drumstick.

*Take a coxinha. Dip it nicely in beaten egg. Roll it into the bread crumbs and then deep fry it till its nicely brown in colour.

*I served the Coxinhas with homemade salsa.

Please note :- I did a mistake of not cooking the dough because of which the batter was slightly undercooked. If you are trying this recipe please follow this step.Take a saucepan..Mix chicken broth with flour,salt and oil. Stir together until its smooth. Now set the flame to medium and cook. Stir continuously till the batter forms a smooth mass and starts pulling away from the sides of pan. Chill the dough in fridge for an hour. This step I got to know from the blog (

Sharing some pictures of Coxinhas. The taste was good but it definitely needs improvement which I will try again and share with you.






Batate Ambado!!


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Batate Ambado is a popular street food from Udupi, Mangalore. Ambado in Konkani means Vada and in Kannada it is referred as Ambade. In Mumbai it is popularly known as Batata Vada. Batate Ambado is a spicy, deep-fried potato dumpling.

Those who belong to GSB community will know how popular it is in Konkani weddings, thread ceremony or any other function. Of-course in weddings and thread ceremony it is made without onion and garlic and it still tastes yum. It is served either with coconut ginger chutney or coriander chutney.

Summer vacations always make me nostalgic. My granny ensured that she fed us well and she would make what me and my sister relished. She had a particular way of pleasing us, making us happy. As a ritual during our exams and during summer vacations she would make a nice evening snack. One such snack was Batate Ambado. I cannot describe in words how tasty it use to turn out every single time she made it. And bonus was this mind-blowing ginger chutney she use to make. What I made yesterday is no where close to it but yes I am a happy soul. I have learned to make so many items by just observing her. This is one of them. I am not sure if this recipe is any different from what you all make still sharing with you all her recipe.

There are 4 basis steps.

1) Boiling Potatoes.

2) Making a spicy seasoning.

3) Making prefect chickpea flour batter.

4) Frying to perfection.

Boil 8 potatoes and keep aside to cool down.

For seasoning we need :-

1) 4-5 tbsp oil

2) 2 tsp mustard seeds

3) 2 tsp cumin seeds

4) 1 tsp Hing (optional)

5) 10-12 curry leaves

6) 12-15 garlic pods (you can use less if you want)

7) 2 inch ginger (you can only use only an inch of ginger if you want)

8) A bunch of coriander leaves

9) 7-8 green chillies (add or subtract as per your taste)

10) 2 tsp turmeric powder

11) 2 tsp Urad dal

12) Salt


1) Make a coarse paste of garlic,ginger,green chillies,coriander and some salt.


2) In a pan, heat oil. Add mustard seeds. Once it splutter add cumin seeds, curry leaves,hing ,urad dal and turmeric powder. See to it that the urad dal turns brown. Now add the above green paste. Cook till it leaves raw smell.


3) Now mash the potatoes. Please note that you are not required to mash it completely. If you do then you won’t be able to roll it into balls. Now add the above seasoning, coriander leaves and salt as per taste.


4) Make a flat balls or round ones as per your choice. I first made flat ones but faced some issues and had to make the next batch as round ones.


5) Make a thick batter of chickpea flour. Just take 1 cup chickpea flour. To this add water(as required),salt,red chilli powder. When you are just about to fry add 1 tsp baking powder. Mix well.

6) Heat oil in medium flame. Once it is hot,dip the potato balls into the batter and very carefully put in hot oil. Fry it nicely on both sides till it is nicely browned.

7) I made coriander chutney to go with it. Just grind 1/2 cup grated coconut, 3-4 tamarind, 2-3 garlic pods,ginger,4 green chillies, salt, some sugar,1 tsp peanut and some coriander.

Enjoy the pictures which I am sharing and do give it a shot. Please don’t forget to share your feedback.





Lebanese Grilled Chicken served with Greek Salad!!


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Few years back I was a stubborn girl who only enjoyed Punjabi cuisine. Things changed after I joined JP Morgan and thanks to my colleagues  I started trying out new cuisines. My sister introduced me to this Lebanese cuisine when we shopping at Nature’s Basket. She pointed out to Hummus and Pita Bread and said these two go very well. I bought them and my dinner was a simple, light meal which was different and yet so nice. Few months later I made my first batch of Pita Bread and Hummus. Shawarma and Falafel are also my favorites now.

This month’s challenge at CAB is hosted by my dear friend Garima .Who is a blogger at CafeGarima. This month we are exploring Lebanese Cuisine. Thanks a lot G.

As per Wiki, The Lebanese cuisine is an ancient one and part of the Levantine cuisine, which include the Egyptian cuisine, Palestinian cuisine, Syrian cuisine etc.

Many dishes in the Lebanese cuisine can be traced back to thousands of years to Roman, and even Phoenician times. For most of its recent past, Lebanon has been ruled by foreign powers that have influenced the types of food the Lebanese ate. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb.

Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.

Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.

In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania, and aperitivo of Italy, mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafes. Mezze may be as simple as pickled vegetables or raw vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert, such as baklava and coffee. Although baklava is the most internationally known dessert, there is a great variety of Lebanese desserts.

A typical mezze will consist of an elaborate variety of thirty hot and cold dishes and may include:

Family cuisine offers also a range of dishes, such as stews or yakhnehs, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli.

The Lebanese flat bread is a staple to every Lebanese meal and can be used to replace the usage of the fork.

Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another drink is Lebanese wine.

Lebanese sweets include:

  • Pastries such as baklava, Kaak, Sfouf and Maamoul.
  • The Lebanese ice cream with its oriental flavors (Amar el Din made from dried apricot; fresh fruits; pistachio).
  • The Lebanese roasted nuts with variety and mixes.

Some dishes are also specifically prepared on special occasions: the meghli dessert, for instance is served to celebrate a newborn baby in the family.

For this month’s challenge I decided to try Lebanese Grilled Chicken served with Greek Salad. Three things I tried for the first time, 1)Used the grill mode 2) Ate salad for the first time ever and 3) Tasted Parsley for the first time.

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I have followed Easy Cooking With Sandy’s recipe on you tube.

Recipe for Lebanese Grilled Chicken:-


1) 1 chicken breast piece

2) 1/2 cup greek yogurt

3) 1 Lemon and its zest

4) 1 tsp Orgeno

5) 2-3 Tsp finely chopped garlic

6) 2-3 tsp Parsley

7) 1 tsp Paprika

8) Salt to taste

9) 2 tsp crushed pepper

10) Cumin powder

11) 1 tsp honey

Method :-

1) Cover a aluminum baking tray with aluminum foil.

2) Take greek yogurt in a bowl. To this add lemon juice, lemon zest, oregano, paprika, cumin powder, crushed pepper, salt, garlic , honey and fresh parsley. Mix well.

3) Make three slits on the chicken breast.

4) Marinate the chicken breasts with the above yogurt mixture. See to it that you stuff this mixture inside the slits made. Cover the bowl with plastic foil and keep in freezer to marinate for at least 3-4 hours.

5) After 4 hours take out the bowl. Preheat the oven to 180 degree at convection mode for 10 mins.

6) Place the marinated chicken breast. Add crushed pepper and salt on top. Bake at 180 degree for 40 mins and then grill for another 10 mins.


Marinated chicken breast!!


After Grill!!

Greek Salad and dressing Recipe:-

Ingredients :-

1) 1 Ice berg lettuce

2) 1 Red bell pepper

3) 1 Green bell pepper

4) 1/2 onion

5) 1 cup of cherry tomatoes

6) 1 cucumber or zucchini

7) 1 cup of Feta cheese of processed cheese

8) 5 Tbsp extra virgin olive oil

9) Juice and Zest of 1 lemon

10) 2 tsp Parsley

11) 1/2 Tsp Oregano

12) Salt to taste

13) 1 tsp crushed pepper

14) 1/2 tsp minced garlic

Method to make dressing:-

1) In a bowl take extra virgin olive oil.

2) Add juice and zest of 1 lemon, Parsley, Salt, Black pepper, Oregano and minced garlic. Mix well. Salad dressing is now ready.


Method to make Greek Salad:-

1) Wash and pat dry all the above vegetables.

2 ) Cut Ice berg lettuce in small chunks

3) Slice the red bell pepper and green bell paper in strips.

4) Slice 1/2 Onion and zucchini. Cut cherry tomatoes into half.

5) Take a big bowl. Add ice berg lettuce, red bell pepper, green bell pepper, onions. cherry tomatoes, zucchini, feta cheese or processed cheese.

6) Remember always add the salad dressing while serving.

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I must admit this is the first time i have ever liked a salad. The cheese chunks with veggies combo is to die for. Enjoyed this month’s challenge and eagerly waiting for the next one. Sharing some more pics. Do try this recipe and give a feedback. Cheers!!

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Kong Phirin—– A kashmiri dessert popularly known as Phirni!!

We had been to a Kashmiri restaurant called “Poush ”  two years back. Initially I was hesitant but when I took the first bite of Rogan Josh, Rista,Marchingan Korma and Gushtaba i changed my mind. Each dish was so flavorful and had a distinct taste. They also served us Kahwah which is a green tea made with saffron,spices,almonds and walnuts. I fell in love with this cuisine instantly.

Nidhi S Raj Blogger at Soul and Spice box hosted this months challenge at Chefs Across Boundaries(An initiative started by few food bloggers where we challenge each other to try different cuisines which will help us to learn and share). Where the theme chosen by her was Kashmiri Cuisine and how could I miss this opportunity to learn something about this cuisine.

Sharing some information about Kashmiri cuisine. Wikipedia says:-

Kashmiri Pandits have had the earliest influence on Kashmiri cuisine. Although Pandits in other parts of the subcontinent do not normally eat meat, the Pandits of Kashmir have always eaten all meat except beef, which is strictly forbidden. Since most Kashmiri Muslims are converts from this Pandit community, the Kashmiri Muslim Wazwan also never uses Beef. This is in keeping with the age old Kashmiri tradition known as Kashmiriyat, much of the cuisine is similar between Kashmiri Pandits and Kashmiri Muslims. The wazwans of Kashmiri Muslims had a strong emphasis on goat, whereas Kashmiri Pandits prefer Lamb. The epic Nilamat Purana records that the Brahmins of Kashmir have always been heavy eaters of lamb and mutton.

The two most important saints of Kashmir, Lalleshwari and Sheikh Noor-ud-din Wali were actually vegetarians for spiritual reasons. Meat is cooked in Kashmiri festivals and forms an extremely important part of Kashmiri identity. Some noted Kashmiri Pandit dishes include:

  • “Qabargaah” (Kashmiri Muslims commonly refer to this dish as Tabakhmaaz)
  • Dum Olav
  • Gogji Raazma
  • Goshtaba
  • Lyodur Tschaman
  • Matschgand, lamb meatballs in a gravy tempered with red chillies
  • Modur Pulaav
  • Monji Haak/Gogji Haak
  • Mujh Gaad, a dish of radishes with a choice of fish.
  • Nadir Yakhin
  • “Shaem”, which is similar to Goshtaba
  • Qeleeya, a delicate preparation of lamb cooked in a milk-based gravy incorporating bay leaves and turmeric.
  • Rogan Josh, a lamb based dish, cooked in a gravy seasoned with liberal amounts of Kashmiri chillies (in the form a dry powder), ginger (also powdered), asafoetida and bay leaves among other ingredients. Due to the absence of onions, yoghurt is used as a thickener, and also to reduce the heat and marry the spices in the gravy. This dish is the most commonly cooked dish using lamb meat in Kashmiri cuisine.
  • Syun Pulaav (Meat Pulao)
  • “Tsarvan”
  • Tschok Wangan
  • Yakhni, a yoghurt-based mutton gravy without turmeric or chilli powder. The dish is primarily flavored with bay leaves, cloves and cardamom seeds. This is a mild, subtle dish eaten with rice often accompanied with a more spicy side dish.

Tea drinking forms a very important aspect of Kashmiri Pandit cuisine and often takes the place of dessert. Two important types of tea are Kehwa (sweet green tea with cardamom and almonds) and Sheer Chai (referred as Noon Chai by Kashmiri Muslims, it is a salty pink tea with almonds). Such teas are usually taken with baked breads such as Kulcha, Katlam, Roth or Bakarkhani in Kashmiri Pandit cuisine.

Kashmiri Pandit cuisine has very few dessert dishes or sweets. More importance is therefore given to the main course and tea and not to the dessert.

It also has a special mention about Wazwan.

A Wazwan is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, but never Beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with a ritual washing of hands, as a jug and basin called the tash-t-nari is passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kabab, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. That has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season from May-October.

I so badly wanted to make a meat dish for this event but call it my bad luck I have been asked to stay away from meat. Also there were few vegetarian dish on my mind but had to do last minute changes  Now i was left with only desserts. Did my homework and stumbled upon this dish called “Kong Phirin”..”Kong ” means saffron and “Phirin” means Phirni which is a sweet pudding made out of Semolina,Milk,Sugar,Khoya and lots of dry fruits.

Kong Firin1

I have used figs in this dish as when I was browsing through you tube I found this recipe from Vahchef where he had made Kong Phirin with figs. I have followed his recipe to the T.

Kong Firin

Here is the recipe video link :-

Kong Firin2

Here is the recipe :-


1/2 cup Khoya

1 cup Sugar

8 Almonds

8 Pistachios

5 Cashews

1/4 cup Semolina

1 cup figs chopped

2 Tbsp Ghee

1000 ml Milk

1/4 Tsp saffron

1/2 Tsp cardamom powder


Blanch almonds and pistachios in one cup of hot water for five minutes, drain, and peel and roughly chop them, roughly chop cashew nuts, and keep it aside.

Heat ghee in a pan add fry semolina for two to three minutes on a low heat, stirring all the time, add cashew nuts, almonds, pistachios.

Cook this for sometime and then add milk.

Once this comes to boil cook till it thickens.Add sugar and saffron.

Once the sugar melts add chopped figs.

Add cardamom powder and grated Khoya.

Cook for some time. Switch off the flame and let it rest for few minutes.

Kong Phirin is now ready to be served!!

I would highly recommend to try it out. If you do try it out please share your feedback.Enjoy!!

Kong Firin4


Pain Perdu a.k.a French toast roll stuffed with paneer pepper chettinad!!


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Since Puducherry was french colony for over 200 years its cuisine has to have some french influence.Pondicherry Cuisine is a blend of French and South Indian style cooking.

Hetal Kamdar Blogger at Global Tadka hosted this months challenge at Chefs Across Boundaries(An initiative started by few food bloggers where we challenge each other to try different cuisines which will help us to learn and share). The theme chosen by her was Pondicherry Cuisine.


I must confess that french cuisine is alien to me and i only know few South Indian dishes.So taking advantage of this challenge i did some home work to understand both cuisines and its specialty.Since i am not keeping well i wanted to try some simple dish which is not tiring.This is what came to my mind–why not try to make a french toast roll with chettinad stuffing.Now the big question was should i make chicken chettinad or paneer chettinad. My love for paneer won over chicken. The next challenge was making chettinad masala. I found this easy peasy video on you tube and blindly followed it. End result was a flavorful masala which i had never tasted before.

IMG_8171Pain Perdu is also known as french toast or eggy bread, or gypsy toast or omelette bread because it is soaked in beaten eggs and then fried. It can be either made as a sweet or as a savory dish.

Recipe for French toast roll with Paneer Pepper Chettinad stuffing:-

French Toast:-

10 medium sized bread slices

1 Egg

4 Tbsp Milk


Beat 1 egg and gradually add 4 tbsp milk. Keep this mixture aside.

Chettinad Masala:-


For Chettinad Masala please follow this link for recipe and method

Paneer Pepper Chettinad Stuffing:-


200 grams paneer

2 medium sized onions

2 green chillies

Few curry leaves

1 Tsp mustard seeds

1 Tsp cumin seeds

1 Tsp Turmeric powder

1 Tsp red chilli powder

1 Tsp cumin seeds

2-3 Tsp  freshly ground Chettinad Masala

2 Tsp oil

Salt to taste

Coriander leaves for garnish

1 tsp ground pepper


Heat a pan. Add oil and mustard seeds. Once mustard seeds splutter add cumin seeds, green chillies and curry leaves.

Now add onion and saute it till its light brown in color.

Add turmeric powder, red chilli powder, cumin powder, chettinad masala. Mix well and let it cook for 1 minute.

Now add paneer cubes(cut into small pieces). Saute it till it turns soft.

Now garnish with coriander leaves and pepper.

Final step :-


Heat a pan. Grease it with butter.

Now flatten the bread slices with a roller pin.

At one edge put the masala filling. Start rolling. Seal the end by applying some water.

Dip this roll into the egg batter and shallow fry it.

See to it that you brown it all four sides.

Your french toast with paneer pepper chettinad masala stuffing is now ready.

Enjoy and do share your feedback once you try it out 🙂


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Kombdi Vade!!


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I am a big fan of Malvani cuisine. Malvani sukka chicken, bombil fry, fish curry and kombdi vade tops the list.I love this cuisine so much that once a week i do make it a point to visit my favorite malvani restaurant at Vikhroli west called “Malvan Samudra”. Their service is quick,food served is lip smacking and the plus point is it is very affordable. I had earlier made an attempt to make kombdi vade but wasn’t happy with the taste.

I decided that i will make it again and immediately started to search for recipes on you tube.There were many recipe videos but this one caught my attention. It was none other than recipe from Sanjeev Kapoor Khazana. The preparation and method was different and it had a new ingredient which i haven’t used yet. The chef added a masala called “Kanda-Lasun” masala. So i got all the ingredients and decided that i will make it for dinner. I started my preparation at 6 pm and finished it by 7.30 pm. Yes it takes 1 1/2 hours but trust me its totally worth it.

So what is Kombdi Vade? It is a famous non-vegetarian dish specially made in Konkan region. Kombdi in this context means a chicken curry which consists of chicken bones and a coconut based gravy. Vade is nothing but a poori made out of rice flour. Kombdi vade is mostly made during Gatari festival.

Here is the chicken curry recipe which i have followed. I got vada aata from outside in which i just had to add salt,oil and water. Please note this is not my recipe and it is adapted from Sanjeev Kapoor Khazana. Here is the video link from you tube channel


Kombdi (chicken curry recipe). Providing the text format of recipe from Sanjeev Kapoor Khazana

Ingredients :-

1/2 Kg chicken, cut into medium size pieces.

2 tbsp oil

1 tbsp ginger-garlic-green chilli paste

1 tbsp kanda-lahsun masala also called as Kolhapuri masala

1 tbsp red chilli powder

1 tsp turmeric powder

Salt to taste

3-4 medium onions, finely chopped

1 medium tomato, finely chopped

1 tsp garam masala powder

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp sesame seeds

1 star anise

1/2 inch cinnamon

3-4 cloves

3-4 black peppercorns

1 cup freshly grated coconut

1/2 cup grated dry coconut

2-3 tbsp chopped fresh coriander leaves



Heat 1 tbsp oil in a non-stick pan

Marinate chicken with ginger-garlic-chilli paste,kanda-lahsun masala,red chilli powder,turmeric powder and salt. Mix well and set aside

Add half the onions in the pan and saute till golden. Add tomatoes, mix and cook till pulpy

Add garam masala powder to the chicken and add in the pan. Mix well and cook on high heat for 2 minutes

Add 1 cup water, stir to mix, cover and cook for 10 minutes

Heat the remaining oil in another non-stick pan. Add coriander seeds, fennel seeds and sesame seeds and let them splutter

Add star anise, cinnamon, cloves, and peppercorns. Saute till fragnant

Add remaining onions and saute till golden

Add freshly grated coconut and saute till golden. Add dry coconut and saute till golden. Remove from the heat, cool and grind into a fine paste using little water

Add ground paste to chicken. Mix well, cover and cook for 5 minutes. Add 1 tbsp chopped coriander leaves and mix well. Remove from heat and set aside.

Chicken curry is now ready.

For the vade as mentioned earlier i got a ready made aata to which i added oil,salt and water and made a tough. keep the dough aside for 15 minutes.

Oil a plastic bag and take a small dough of aata. Make a small patty using your hands. Fry it in oil. Vada is now ready.




Do try this Komdi vade recipe and share your feedback.



IMG_57522015 is indeed going to be a special year for me. Yes,, Finally I am a blogger!! After a few considerations I too decided that I should start a blog. I cook, take pictures, share it on social media so why not have a repository where all my recipes will be stored and the bonus point is I would be interacting with some seasoned and new bloggers who will help me enhance my cooking, writing and photography skills.

2015 is also the year where I will be sharing space with some super talented blogger friends.We have come together and formed a group called Chef Across Boundaries—A group formed with a sole purpose to explore different cuisines. For next 12 months there is going to be lots of excitement. For the month of January we have come with a recipe swap challenge—the idea is to challenge each other with a dish which is famous in our region. For more updates check our page

As a part of recipe swap challenge my friend Sindhu(blogger shared her Akkaaravadisal recipe with me.


Sharing some information about this delicacy which I found useful…Akkaaravadisal is also called AkkaraAdisil an authentic Iyengar delicacy which is made as an offering/ prasadam on the Koodaravalli day(27th day of margazhi—On this day Lord Narayana blessed Sri Andal(who is remembered for her pure love and devotion to serve Lord Vishnu) with marriage boom.Every year on this day devotees offer ghee filled Akkaravadisal to the Lord and end their fast.Through Sindhu’s blog I came to know that this dish has a special mention in one of the verse which was written by Goddess Andal (one of the only women Aazhvars out of the 12 from Tamil Nadu region) . I came to know that it a sweet pudding made out of milk and jaggery where Akkaaram means sweet and Vadisal means rice.

Making this dish was an experience in itself. I got an opportunity to try out a special delicacy and I came to know things which were alien to me. Trust me, It feels nice to create a dish which has a history attached to it.Thanks a lot Sindhu. I just loved it. Your recipe was easy to follow and the end result was so delicious that my family came to me and requested that I make it often. So pat on your back 🙂

Here is the original recipe

I have followed her recipe to T except for the addition of saffron stands which I did not as it was out of stock and I didn’t use the dark jaggery instead used the light one hence couldn’t achieve the right color. Also I have doubled the recipe.


Here is the text format of the recipe which I followed:-


1 cup Rice (you can use any variety except idly rice)

4 tbsp Moong Dal (split yellow)

2 3/4 cups Jaggery (I used the light one)

10 cups Milk

8 tbsp Ghee

20 Cashews and 20 Raisins

4 tbsp Cardamom powder

A pinch of Edible Camphor (optional)


Take a dry pan, roast rice and moong dal together till you get a nice aroma. Wash them with tap water and then pressure cook it with milk till 10-12 whistles. See that you get a gooey consistency.

Take 1 cup water, add jaggery and keep it to boil. Once it gets a nice boil, take it out and filter the impurities. Now again give it a boil for 5 mins till you see bubbles forming. This is the indication that it is done. Keep it aside for later use.

In a pan, heat ghee and nicely roast cashews and raisins till they are nicely brown in color.

Once the moong dal-milk combination is cooled, mix the jaggery mixture and heat it again. Give it a nice boil till both the mixtures nicely blend with each other.

Now add cardamom powder and give it a stir.

Add in cashews and raisins. Leave some for garnish. Take it off from heat.

So serve it hot and also note that the right consistency should be the dripping one.

Akkaaravadisal is now ready!! Do try it out and share your experience.



Biscuit Ambado!!


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IMG_4871Presenting a famous GSB dish called “Biscuit Ambado and Aalle chutney (ginger chutney)”. The name biscuit has no significance its just a random name whereas ambado in kokani means “vada”.Every south Indian cuisine has its own recipe for vada..We GSB’s have this dish which is so popular that any GSB wedding is incomplete if these vada’s are not served as a breakfast item.

IMG_4875  IMG_4827

The ambado (vada) is made by soaking urad dal and then grinding it to a smooth consistency.The best part is addition of ginger,curry leaves,green chillies and coconut and asafoetida.By adding this we are adding flavour to the tasteless batter.

This is a traditional recipe and i hope you liked it.



1 cup Urad dal
¼ cup fresh coconut cut into small pieces (you can adjust it as per your preference)
10-12 curry leaves chopped
1 Tbsp ginger pieces(see to it that the ginger is finely cut so that you get bite size pieces)
2-3 green chillies (you can add more or less as per your taste but this tastes good when its spicy)
Salt to taste
Oil to fry
1 tsp Asafoetida (optional)


Soak urad dal in water for 2 hours.
Drain the water and grind it into a paste.Do not add any water..If need be add only 1 tbsp water for grinding.It should be a thick paste.
Add coconut,green chillies,curry leaves,ginger, asafoetida and salt.Mix well with hand.
Heat oil.
Once the oil is hot drop small balls of the batter into the oil.See to it that the heat is on medium flame.
While dropping the vada batter into hot oil you can wet your hands with water and then then drop so that it wont stick to your hand.
Remove it once it golden brown
Serve with ginger chutney.

Recipe for our special ginger chutney


Grind ½ cup coconut with 2 tamarind pods,2 green chillies,small piece ginger.
Make a smooth paste.Add salt
Add tadka of oil, mustard seeds and curry leaves to it.Mix well
Chutney is now ready!!

Do try it out and share your feedback!!

Vanilla Cake with Pink butter cream frosting!!



IMG_1735The baking bug bit me in 2012 and i am happy that it did :D…My first baking experience was when i made a chocolate cake.Buying baking tools,baking products was so much fun.I blindly followed joy of baking recipe.It was a huge hit.I was so motivated to bake more often and since then i have trusted Stephanie Jaworski’s recipe.

Chocolate cake,Vanilla tea cake,Carrot cake were my few successful attempts.I now wanted to learn frosting.While i was surfing jot of baking website i found this cute pink cake with butter cream frosting.It was love at first site.Quickly scanned my pantry if i have all the ingredients handy.Luckily my pantry was well stocked.So i started the first step which is baking vanilla cake.Baking attempt successful.Now next is my favorite part which is frosting.Followed the recipe and made some nice pink frosting.I had some gems which me which i thought will good as a decoration.

Once the decoration was done i couldn’t help but admire my own creation.It was beautiful.Clicked few snaps from this angle and that angle.Now it was time to do a taste test.Cake base was really nice but i didn’t like the frosting taste as it was full of butter.This made me realised that day that i don’t enjoy butter cream frosting.But as this attempt is special i want to share with you all.













I am providing the recipe link as well as the recipe.

Recipe source :-

Vanilla Cake Recipe:

3 cups (345 grams) sifted all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Confectioners’ Frosting:

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2-4 tablespoons milk or light cream

Assorted food colors (if desired)

Vanilla Cake: Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add about 2 tablespoons of the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).

Assemble: Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup (180 ml) of frosting. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting. Can place some of the frosting in a piping bag and pipe a decorative border around the top of the cake (I have used a Wilton star tip Number 18). Cake can be covered and stored at room temperature for several days.

Serves 10-12 people.