Bhindi Masala (Stir fried Okra)


  • 500 gm bhindi, washed, dried and cut into small pieces
  • 1 small onion, chopped
  • 1/2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp amchur powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds
  • Salt to taste
  • 2-3 tbsp oil

Method –

  1. Heat oil in a pan
  2. Add cumin seeds and onions and sauté till light pink in colour
  3. Add the bhindi and sprinkle the masala powders on top
  4. Add salt
  5. Mix gently and cook for 5 minutes on high flame
  6. Now, reduce the flame and cook for 8-9 minutes till vegetables are tender

Bilahi Masor Tenga (Tangy Fish Curry in Tomato Gravy)


  • 6 pieces of fish
  • 3 ripe tomatoes, chopped
  • 1/4 tsp fenugreek seeds
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 green chilli
  • 1 potato, thinly sliced
  • 2 tsp lemon juice or according to taste
  • 1 tbsp mustard oil + extra oil to fry the fish
  • 3 tbsp chopped coriander leaves

Method –

  1. Marinate the fish with salt and turmeric powder and set aside for 20 minutes
  2. Heat the oil in a deep pan and over medium heat, fry the fish until lightly browned
  3. Drain on absorbent paper and set aside
  4. Splutter the fenugreek seeds
  5. Add the green chilli, followed by chopped tomatoes
  6. Cook until the Tomatoes become soft and mushy
  7. Now, add thinly sliced potatoes
  8. Add 2 cups of water, salt and remaining turmeric powder
  9. Cook until the potatoes are almost done
  10. Add the fish and bring to a simmer
  11. Cook over low heat for about 5 minutes until potatoes are done
  12. Add the lemon juice according to taste after removing from heat
  13. Stir in the chopped coriander leaves.
  14. This is best served with rice

Vermicelli Pudding


  • 1 tbsp ghee
  • 60 gm fine vermicelli, broken up into 3” pieces
  • 5 cups full fat milk
  • 1/4 cup blanched and slivered almonds
  • 2/3 cup sugar
  • 8 green cardamom pods
  • 2 tbsp sultanas

Method –

  1. Heat the ghee in a wok on medium heat
  2. Add the vermicelli and stir fry till golden
  3. This will take about 5-6 minutes
  4. Remove the vermicelli and place on kitchen paper
  5. Bring the milk to boil in a heavy based saucepan
  6. Add the vermicelli
  7. Turn the heat to low, add the almonds and sugar and stir
  8. Peel the cardamom pods, add the seeds to the milk
  9. Add the sultanas
  10. Simmer for 10-15 minutes, stirring often, until the mixture is thick
  11. Remove from heat and serve warm

Green Coconut Chutney


For the Chutney

  • 1 cup Fresh shredded coconut
  • 1 cup fried gram
  • 1 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 2 cloves garlic
  • 1/2 inch piece ginger
  • 1/2 inch piece tamarind
  • 1 teaspoon jaggery
  • 6–7 stalks coriander leaves
  • 2 green chillies

For the Tempering

  • 1 tablespoon oil
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies

Method –

  1. Add all the chutney ingredients in a grinder
  2. Add 1/2 or more water
  3. Grind to a fine paste
  4. In a small ladle, heat oil
  5. Add mustard seeds
  6. When the seeds splutter, add remaining ingredients
  7. Let the dal turn golden
  8. Remove from flame and pour the tempering on top of the chutney

Fish Florentine


For Fish –

  • 500 gm boneless fish, cut into 2” cubes
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Spinach –

  • 500 gm spinach, blanched and puréed
  • 1 tbsp butter
  • 1/2 tsp garlic paste
  • 1/2 tsp pepper
  • Salt to taste

For the White Sauce-

  • 2 tbsp butter
  • 1.5 tbsp flour
  • 1 cup milk
  • A pinch of nutmeg
  • Salt and pepper to taste

Method –

  1. Rub salt and pepper on the fish pieces
  2. Heat a pan
  3. Add 1 tbsp butter
  4. Sauté fish for 1.5 minutes. Flip and cook the other side. Set aside
  5. In another pan, heat 1 tbsp of butter.
  6. Add 1/2 tsp garlic paste till aromatic
  7. Pour spinach
  8. Add 1/2 tsp pepper and salt to taste
  9. Sauté for 5 minutes. Remove from flame and set aside
  10. Heat 2 tbsp butter
  11. Add 1.5 tbsp flour and mix well till the raw smell goes away
  12. Slowly add milk little by little and whisk so that no lumps are formed
  13. Add nutmeg and stir till it thickens
  14. Add 1/2 tsp pepper and 1/2 tsp salt
  15. Set aside
  16. Now, take a baking dish.
  17. Pour spinach purée and level it out
  18. Place fish on top of spinach
  19. Pour white sauce on top of fish
  20. Sprinkle grated cheese over white sauce
  21. Preheat oven to 190°C
  22. Bake for 10 minutes

Khao Suey


  • 300 gm noodles
  • 1 large chicken breast
  • 1/2 tbsp grated garlic
  • 1/2” piece of ginger, grated
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 2 dry red chillies
  • 300 ml coconut milk
  • Salt to taste

For the Toppings –

  • 4 eggs
  • 6 cloves garlic
  • 2-3 shallots
  • 2-3 green onions
  • Chopped coriander leaves
  • Lime wedges
  • Chilli oil
  • Fried peanuts
  • 1-2 green chillies
  • Oil for frying

Method –

  1. Cut the chicken into small bite sized pieces
  2. Add ginger and garlic to the chicken
  3. Sprinkle over turmeric powder and some salt
  4. Mix well and set aside
  5. Next, prepare all the toppings and garnishes
  6. Hard boil the eggs, finely chop the coriander leaves, finely slice the green onions and green chillies and put them separately in small bowls
  7. Finely slice the shallots and garlic
  8. Heat oil in a small pan
  9. Fry the garlic slices until they are light golden. Drain the excess oil and put in a small bowl
  10. Fry the onion till it turns golden
  11. Drain and put in another bowl
  12. Boil the noodles and set aside
  13. Transfer the oil to a large wok
  14. Once the oil is hot, add the cumin seeds and dry red chillies to the oil
  15. Add the marinated chicken pieces and fry till they are cooked
  16. Lower the heat
  17. Add the coconut milk and season with salt
  18. Bring it up to a simmer, stirring occasionally
  19. Once the sauce is simmering for about 10 minutes, turn off the flame
  20. Serve the noodles and the broth separately with all the condiments in small bowls

Masoor Dal Paleng Chutney (Red Lentil and Spinach Chutney)


  • 1/2 cup masoor dal
  • 2-3 spinach leaves
  • 2 tbsp coriander leaves
  • 4 garlic cloves
  • 1 green chilli
  • 1/2 tsp salt or to taste
  • 1/2 tsp mustard oil


  1. Soak the masoor dal in water for about 2 hour
  2. Drain out the water and transfer the dal to a grinding stone
  3. Add spinach and coriander leaves, garlic, green chillies and salt
  4. Grind to a fine paste
  5. Drizzle raw mustard oil on the top

Nemu Tenga Masor Jhul (Fish Curry in Lemon Juice)


  • 3 pieces fish
  • 1 boiled potato, broken into small pieces
  • 1 tsp lemon juice
  • 1/2 tsp panch phoran
  • 1 dry red chilli, broken into pieces
  • 1/2 tsp turmeric powder
  • 1.5 cups warm water
  • Salt to taste
  • 2 tbsp mustard oil
  • 2 tbsp chopped coriander leaves

Method –

  1. Marinate the fish with salt and 1/4 tsp turmeric powder
  2. Set aside for 15 minutes
  3. Heat mustard oil in a kadhai
  4. Fry the fish and set aside
  5. Add panch phoran and dry red chilli
  6. Add the boiled potato
  7. Add turmeric powder and sauté for 2-3 minutes
  8. Now add warm water
  9. When the water boils, add the fish and salt
  10. Add lemon juice
  11. Cover with a lid and simmer till the desired consistency of the gravy is achieved
  12. Garnish with chopped coriander leaves

Eggs Kejriwal

It happens that this recipe Eggs Kejriwal was invented in Southern Mumbai at the Willingdon Club. It is said that there was a man named Devi Prasad Kejriwal who liked eggs but his family were strict vegetarians. Kejriwal was a popular in the club and since he couldn’t get his favorite eggs at home, he had it in the club his way. It was a toast and a fried egg sprinkled with spicy green chillies as he liked spicy food. This Eggs Kejriwal is a little refined version that’s served in most places nowadays which uses cheese and tomatoes.


  • 2 pavs, sliced in half
  • 2 eggs
  • 2 cheese slices
  • 2 tbsp onion, finely chopped
  • 2 tbsp tomato, finely chopped
  • 2 tbsp chopped coriander leaves
  • 1 green chilli
  • Salt and pepper to taste
  • Butter and oil

Method –

  1. Butter the pav bun and set aside
  2. Heat a skillet
  3. Lay the buns, buttered side down and toast them for a minute on both sides
  4. Place a slice of cheese on each, cover the skillet and let the cheese melt slightly. Set aside
  5. Heat some oil in the pan and fry the 2 eggs one by one (you can cook the eggs according to your preference, runny or set)
  6. While the eggs are frying, sprinkle onions, tomatoes, green chilli and coriander leaves on the egg whites
  7. Once the eggs are done, place it over the buns and add salt and pepper to taste

Titakerala aru Alu Pitika (Bittergourd Potato Mash)


  • 1 large potato
  • 5 bitter gourds
  • 1/4 cup onions, finely chopped
  • 2 green chillies, finely chopped
  • 1/2” ginger, shredded
  • 1 tsp mustard oil
  • Salt to taste

Method –

  1. Boil the potato and bitter gourd in the pressure cooker
  2. Drain the water and take it out in a bowl
  3. Add the onion, ginger and green chillies. Mash well.
  4. Add salt and drizzle mustard oil