Tuesday, May 31, 2016

Fried Crabs

Fried crabs are spicy and can be served with rice and curry or as an appetizer.



  • 6 medium size Crabs cleaned  
  • 1 ½ tsp turmeric powder
  • 3 tsp chilly powder
  • 2 tbsp rice flour (coarse)
  • 1 tsp salt
  • Oil for shallow fry


  • Wash crabs, clean and marinate in salt for 10 minutes.
  • Apply chilly powder, turmeric powder to the crabs and keep for another 10 minutes.
  • Heat frying pan, smear with little oil.
  • Roll crabs in rice flour and arrange them separately on 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 or can be eaten by itself. 

Thursday, December 3, 2015

Alu Wadi

Alu wadi is a traditional maharashtrian dish. It can served during evening tea or a side dish for lunch or dinner.

10 Colocasia (Alu leaves)
2 cups Besan
½ cup Rice flour
1 tsp Dhania powder
1 tsp Jeera powder
2 tsp Red chilli powder
2 tsp Ginger garlic paste
¼ tsp Asafoetida /hing
1 tbsp White sesame
1 tbsp Tamarind pulp
½ cup Jaggery
Salt according to taste

Mix the jaggery and tamarind pulp. Wash the leaves and clean the leaves with moist clean cloth.
Mix all the ingredients except oil in jaggery and tamarind pulp. Add enough water to make a paste which can be spread easily. Place one leaf face down in a clean plate. Spread besan mixture over a leaf in a thin layer. Place another leaf (but opposite direction) over this leaf. Repeat the same procedure for 5 leaves. Tuck in the edges along the length and roll like a scroll. Repeat same procedure with the rest 5 leaves. Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely. Cut into slices and deep fry. Aluvadi is ready.

Wednesday, March 18, 2015

Paavacho Sanno (Spicy bread mix)

10-12 bread slices
 2 small onions
3 green chillies finely chopped
1 tbsp freshly grated coconut
1 teaspoon  jeera/cumin seeds (optional)
a pinch of hing
1/4  teaspoon turmeric powder
2 tbsp oil
few strands of fresh coriander finely chopped
1 teaspoon  sugar
7-8 curry leaves
1/2 teaspoon mustard
salt to taste

  1. Make small pieces of the bread slices with hand or cut into cubes with a knife.
  2. Chop the onions, green chillies and coriander separately
  3. Take 1/2 cup water. Add a little turmeric powder, sugar and little salt. Mix well. Using a tea spoon, spread this mixture on the bread cubes. Make sure it doesnt’ become soggy. It should remain moist.
  4. Heat oil in a pan. Once the oil heats, add mustard, jeera and hing. Let the seeds splutter. Now add the curry leaves. Fry for some time. Add the chopped onions. Fry till the onions turn pinkish.
    Add the green chillies. Fry for some more time. Add turmeric powder and salt to taste.
  5. Keep on low heat for a few mins. Now add  bread cubes. Mix well with the onion mixture. Add the remaining bread cubes and mix well. Keep on low heat all through now. Mix well till masala spreads through the bread cubes.
  6. Garnish with grated coconut and coriander. Serve hot with tea or coffee.

Khajur sweet

1/2 Kg Dates,Deseeded and Chopped into Small Pieces
2 Tablespoons Ghee (Unsalted Butter),
1 Cup Chopped Mixed Nuts (Unsalted),
1 Tablespoon Poppy Seeds, for Garnishing (Optional)
2 tablespoon coconut (Optional)

1.Heat the ghee in a thick bottom pan.
2. Once it is hot, add the nuts. Stir and roast on low for a minute or two.
3.Stir well to combine all the ingredients. Turn the heat to medium-low. Let it cook for 7-10 minutes, stirring occasionally to make sure that the mixture doesn't stick to the bottom of the pan.
4.Once you see the mixture coming together to make a lump (7-10 minutes), turn off the stove and remove the mixture in a flat plate.
5. Let it cool a bit so that you can make a roll out of it using your hands.
Make a 2-3 inch diameter roll out of the lump. Spread the poppy seeds, coconut flakes on the flat plate. Roll the mixture in the seeds and coconut flakes so that it is coated uniformly. Let the roll cool . Cut into pieces. or you can make rolls.

Wednesday, December 31, 2014

Coconut Chicken/Chicken Xacuti

Coconut Chicken is a spicy variety of chicken with lots of coconut. It is speciality of konkan chicken cooked in lot of spices and coconut and served with Rice or Bhakari or  thick Dosa (pole)

  • 1 Kg Chicken
  • 2 cups  Coconut 
  • 1 ½ cup Onion 
  •  1 medium size Tomato 
  •  2 tbsp of chopped coriander leaves 
  •  2 tsp Ginger-garlic paste Oil
  • ½ tsp turmeric
  •  Salt
  •  Garam masala 
  •  6-7 Cloves
  •  2″ piece Cinnamon 
  •  2″ piece Nutmeg 
  •  7-8 Pepper 
  •  1 tsp Shahjeera(caraway seeds) 
  •  1 tsp Dagad Phool 
  •  2-3 Japatri(mace)
  • 5-6 Red chilies
  • 1 tsp Khus khus(Poppy seeds)
  • 1 tsp  Fennel seeds(badishepi)


  • Mix ginger garlic paste with chicken and leave it for around 1-2hrs.
  • Heat oil and fry the spices on a low flame in it taking care not to burn them. Take it out of pan  add 3/4 cup onion and fry till they turn brownish.
  •  Grind fried onion with spices to a smooth paste and keep aside. (brown Paste) 
  • Roast the coconut(without adding oil) till it turns slightly brownish. Grind to a smooth paste. This takes a very long time to become smooth paste as roasted coconut is being ground (do not mix both pastes as these are added at different stages to the gravy). (white paste).
  • Heat oil and fry remaining onion till they turn slightly brownish. Add the marinated chicken and fry for sometime. 
  • Add 1/2 cup water and ½ tsp turmeric, close the lid and cook till chicken becomes tender.
  • Add the white pastecoconut, cook for a minute.
  •  Add tomatoes chopped into big pieces and chopped coriander leaves. 
  • When the mixture starts boiling, add the brown masala and salt. Cook for another 5-6mins.
Serve with Rice or Roti