Khamang Kakadi/Cucumber

This is quick upvas recipe. It is healthy, tangy and yummy.  You can serve this with main dish or just by itself.


  • 1 cucumber
  • 1/2 tbsp cumin seeds/jeera
  • 2 finely chopped green chilies
  • Salt as per taste
  • 2 tbsp coriander leaves chopped
  • 2 tbsp powdered roasted peanuts


  • Peel the outer skin and finely chop the cucumber. 
  • Drain all the juice. Dry roast jeera /cumin seeds. 
  • Blend it with chilies and mix this with the cucumber. 
  • Add chopped Corriander/Cilantro leaves and salt

Mussel Fried/ Shinanyo Fried

Mussel sea food is very tasty and easy to prepare but difficult to clean. Now a days Fish market sells cleaned mussel Fish. There is fine black thread kind of which should be removed from mussles before making mussel dishes.


  • 15 Mussels cleaned
  •   turmeric powder
  • red chilli powder
  • 5 tablespoons Oil
  • Salt (As per taste) 


  • Wash the mussels well before taking them out of the shells, pry open and retain the flesh.
  • Discard the shells. You get cleaned mussels in the market which is more convenient. 
  • Marinate in salt, chilli powder, and turmeric powder  for 15 minutes.  
  • Heat frying pan, smear with a little oil. 
  • Roll mussels in rice flour/rawa/Semolina and arrange them separately on the frying pan. 
  • Pour 3 to 4 tsp of oil over them. 
  • Let them fry on low heat for 5 minutes. 
  • Then turn over using tongs and let it fry for another 6 to 7 minutes.

    Add oil if needed.

    Fry until they are light brown.

    Serve with Rice and fish curry.

Egg Omlette

Egg Omlette is perfect for breakfast or brunch. It is quick dish which does not take much time. You can make it healthy by adding vegetables of your choice. In Konkan region omlette is served with bread and chicken Rassa(gravy) in restaurants and small stalls


  • 2 Eggs
  • 1 Onion (cut into small pieces)
  • 2 Green chilies (cut into small rounds)
  • Pinch of turmeric
  • Red chilli powder ½ tspn
  •  1 small size tomato (cut into small pieces) (optional)
  • 1 tbspn Coriander leaves, chopped (optional) 
  • Oil/ghee/butter ½ tea spn
  •  Salt

You can add vegetables like mushroom, corn, peas, sprouts, cabbage according to your taste. 


  • Mix onion, tomato, chilies (or chili powder), pinch of turmeric, chopped coriander and salt very nicely.
  • Now add the egg to it and mix well with spoon or egg beater to make it fluffy.
  • Heat frying pan, apply oil or ghee or butter to it.
  • Pour the egg mixture on pan. Lift the tava and tilt it sideways to spread the mixture on pan evenly.
  • Reduce the flame and fry it from both sides.
  • Serve it with bread or Roti.




Chicken Vindaloo

Vindaloo is a dish influenced by generations of Portuguese rule in India. It is a perfect balance between sweet, sour and spicy.

To make the marinade paste:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  •  1/2 teaspoon black peppercorns
  •  1/2 teaspoon ground turmeric
  •  5 small dried red chilies 
  •  2 cloves
  • 2cm piece cinnamon
  •  1 tablespoon ginger (grated) 
  •  1 tablespoon garlic (grated)

For the curry:

  • 1 kg or 2 lbs chicken (cut into large chunks)
  • 2 tablespoons peanut oil
  • 2 onions (finely sliced)
  • 2 bay leaves
  • 3 cardamom pods (lightly crushed)
  • 1 tablespoon tamarind pulp
  • 2 small hot green chillies (left whole and slit)
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon salt 

To make the marinade paste:

  • Dry roast the cumin, coriander, mustard seeds, peppercorns, dried chillies, cinnamon and cloves for five minutes on a low flame until you get aromatic flavour and slightly browned. 
  • Grind into a fine powder in a pestle and mortar or spice/coffee grinder. 
  • Mix turmeric, garlic and ginger with 1 tablespoon water. 
  • Mix all the marinade paste and apply this all over the chicken and leave in the refrigerator in overnight. 
  • In a large saucepan, heat the oil then gently fry the onions over a moderate heat for 4-5 minutes until soft and lightly browned. 
  • Add the chicken and juices left from marinade to the pan and stir well. 
  • Cook for 3-4 minutes till lightly browned. 
  • Add the green chillies and 2 cups of water. 
  • Bring to a boil then reduce the heat and cook partially covered for about 30 minutes until the chicken is tender and the liquid reduced. 
  • Add the tamarind paste and simmer for a couple of minutes then the sugar and vinegar. 
  • Add the salt and adjust to your taste.