Goan Prawn Curry


  • 500 gm prawns
  • 1/2 tsp cumin seeds
  • 1/2 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 4 garlic cloves
  • 2+3 green chillies
  • 1 cup scraped coconut
  • 1/2 cup shallots, sliced
  • 2 tbsp ginger, sliced
  • 1.5 cups coconut milk
  • 1/2 cup tamarind water from a ball of tamarind, squeezed
  • 2 tbsp oil
  • Salt to taste


  1. In a mixer, add coriander powder, turmeric powder , red chilli powder, garlic cloves, 2 green chillies, cumin seeds and scraped coconut
  2. Grind the ingredients to a paste with very little water
  3. Heat oil in a pan
  4. Add the shallots, ginger and 3 green chillies. Sauté well
  5. Add the ground paste and sauté till the raw smell goes away
  6. Add a little water
  7. Add salt to taste
  8. Add the prawns and mix well
  9. Pour the tamarind water and cook covered on low flame
  10. Once done, add thick coconut milk and take it off the flame before it boils

Egg Sandwich


  • 4 slices soft white bread
  • 2 boiled eggs
  • 30 gm softened butter
  • Freshly ground black pepper
  • Salt to taste


  1. Trim the edges of the bread and set aside
  2. Chop the hard boiled eggs finely
  3. Whisk the butter in a bowl
  4. Add the chopped eggs
  5. Add pepper and salt
  6. Put this mixture between the bread slices, cut diagonally and serve

Dalia Khichdi (Broken Wheat Khichdi)


  • 1/4 cup Dalia (broken wheat)
  • 1/4 cup moong dal (skinned yellow lentils)
  • 1 medium onion, chopped
  • 1 tsp grated ginger
  • 1 green chilli slit
  • 1/2 cup chopped tomatoes
  • 1/2 – 1 cup mixed vegetables chopped (carrots, peas, beans, cauliflowers)
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt (adjust according to taste)
  • 1 tbsp ghee
  • 2 cups water

Method –

  1. Wash and soak Dalia and moong dal together for 30 minutes
  2. Chop tomatoes, onions and vegetables and set aside
  3. Grate ginger and set aside
  4. Heat ghee in a pressure cooker
  5. Sauté cumin till it sizzles
  6. Add onions and fry till golden brown
  7. Fry ginger till aromatic
  8. Add tomatoes, salt, turmeric powder
  9. Cook until mushy
  10. Add chilli powder and sauté for 1 minute
  11. Add vegetables and sauté for 2-3 minutes
  12. Drain water completely from soaked dal and Dalia
  13. Add to the cooker and sauté for 2-3 minutes on medium high flame
  14. Pour 2 cups of water and mix well
  15. Pressure cook for 2 whistles
  16. Once the pressure releases, open the lid and check the consistency
  17. If it is too thick, pour a little boiling water and mix

Green Fish Curry


  • 4 pieces fish
  • Salt to taste
  • 1/2 tsp + 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 2 small onions, grated
  • 3 green chillies
  • 1/2” piece of ginger
  • 5-6 cloves of garlic
  • 1 medium tomato
  • A big handful of coriander leaves
  • 1/4 cup mint leaves
  • 1/2 tsp cumin seeds
  • 3 tbsp mustard oil

Method –

  1. Rub a little salt and 1/2 tsp turmeric powder on the fish pieces
  2. Set aside for 15 minutes
  3. Grind the tomato, ginger and garlic into a smooth paste
  4. Grind the coriander leaves, mint leaves and green chillies into a smooth paste
  5. Heat mustard oil in a wok
  6. Fry the fish and set aside
  7. In the same oil, add cumin seeds
  8. Once it crackles, add the grated onion and sauté till lI brown
  9. Add the tomato paste and fry
  10. Add 1/2 tsp cumin powder and fry till oil leaves the sides
  11. Add 1 cup of water
  12. When the gravy boils, add the fried fish and cook covered on low medium heat for 5 minutes
  13. Add the green paste and cook covered for another 5 minutes
  14. Serve hot with steamed rice

Sindhi Kadhi


  • 2 tbsp refined oil
  • 3 tbsp besan (gram flour)
  • 1 tsp fenugreek seeds
  • 1.5 tsp turmeric powder
  • 3 litres water
  • 2 potatoes, cut in large chunks
  • 1 drum stick
  • 1 small cauliflower
  • 100 gm peas
  • 100 gm okra
  • Salt to taste
  • 2 lemon sized balls of tamarind, soaked in 1 cup warm water for 2 hours
  • 1 tsp oil for tempering
  • 1.5 tsp mustard seeds
  • A sprig of curry leaves
  • 1.5 tsp cumin seeds
  • 1 tsp red chilli powder
  • 2 tbsp chopped coriander leaves

Method –

  1. Heat 2 tbsp refined oil in a deep vessel
  2. Once hot, shallow fry the besan till golden brown
  3. Do this on very low flame for about 10-15 minutes till aromatic
  4. Add the fenugreek seeds just as it changes colour
  5. Once it is golden brown, add turmeric powder
  6. After a few seconds, add all the water
  7. Add potatoes. Let it come to a boil, then reduce the flame to medium
  8. Let the Kadhi simmer away for 30 minutes
  9. Add the cauliflower florets, drumstick and okra
  10. Simmer for 5-7 minutes
  11. Strain the tamarind water into the Kadhi and simmer for 10 minutes
  12. For tempering, heat oil in a small pan
  13. Add mustard seeds, cumin seeds, curry leaves, red chilli powder and add this tempering to the kadhi
  14. Garnish with chopped coriander leaves and serve with steamed rice

Seyal Fish (Fish in Onion Tomato Masala)


  • 6 pieces fish
  • 1 medium potato, sliced in thin rounds
  • 7-8 cloves of garlic, minced
  • 3 large onions, finely chopped
  • 2 medium tomatoes, chopped
  • 2 green chillies, chopped
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 4 tbsp vegetable oil
  • Chopped coriander leaves for garnish

Method –

  1. Wash and pat dry the fish with a kitchen towel
  2. Sprinkle 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp red chilli powder and 1 tsp salt on the fish pieces
  3. Rub well and set aside
  4. Heat oil in a pan
  5. Fry the fish pieces till golden brown and set aside
  6. In the same pan, add minced garlic
  7. When the garlic turns light brown, add chopped onions
  8. Sauté the onions along with the potatoes till golden brown
  9. Add chopped tomatoes and green chillies
  10. Add salt, and the balance of coriander powder, turmeric powder and red chilli powder
  11. Cook till the tomatoes turn soft and mushy
  12. Sprinkle a little water
  13. Add the fish pieces. Cover and cook for 4-5 minutes
  14. Let the fish pieces get coated well with the masala
  15. Add coriander leaves and switch off the flame
  16. Serve hot with roti or paratha

Keema Paratha (Mutton Mince Paratha)


For the Dough –

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil + more for frying

For the Filling –

  • 2 tbsp vegetable oil
  • 1/2 cup chopped onions
  • 1 tsp ginger garlic paste
  • 300 gm keema (minced mutton)
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp roasted cumin powder
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp chopped coriander leaves

Method –

  1. Mix whole wheat flour, salt, and 2 tbsp vegetable oil in a large bowl. Mix the ingredients together to make a crumbly mixture.
  2. Add little water and make a soft dough. Keep adding little by little and knead until the dough is soft.
  3. Knead the dough for 2-3 minutes until it is soft and smooth. Cover the bowl with a kitchen towel and cover for 20 minutes.
  4. Heat vegetable oil in a heavy bottom pan.
  5. Add chopped onion and fry till translucent. Keep stirring it frequently.
  6. Add ginger and garlic paste and fry for another minute. Now add the mutton mince and fry on high heat for 3-4 minutes. Keep stirring frequently.
  7. Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder and mix everything well.
  8. Add 1 cup of water and cover the pan.
  9. Cook on low heat for 40-45 minutes. Remove the lid. Cook the mutton on high heat till it is completely dry. Keep stirring continuously.
  10. Add lemon juice and fresh coriander and mix well. Remove the pan from heat and cool the filling completely.d keep aside for 20 minutes.
  11. Divide the dough into lemon size balls. Dust the balls with some dry flour and roll to make a 4-inch circle.
  12. Keep 2 tbsp of mutton filling in the center and bring the ends together.
  13. Dust with dry flour and roll the balls with very light hands to make a 5-6 inch circle.
  14. Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface.
  15. Apply oil on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying.
  16. Serve hot with curd, pickle or extra butter

Orange Cake


  • 1 1/3 cups all purpose flour
  • 3 tbsp cornflour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 114 gm softened butter
  • 3/4 cup + 2 tbsp granulated sugar
  • 1.5 tsp orange zest (can be increased)
  • 1/2 tsp lemon zest
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 3/4 cup freshly squeezed orange juice

For the Orange Syrup –

  • 2 tbsp freshly squeezed orange juice
  • 1.5 tbsp granulated sugar

Method –

  1. Preheat the oven to 180°C
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, with an electric hand mixer, beat the butter on medium speed until creamy, about 1 minute.
  4. With the mixer running on medium-low speed, gradually add in the sugar, followed by both orange and lemon zest. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy
  5. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until well incorporated.
  6. On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the orange juice and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining orange juice and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Transfer the batter to the prepared pan and smooth the top.
  7. Bake for 35-40 minutes, or until the center of the cake springs back when lightly touched, and a wooden skewer inserted between the tube and sides comes out clean or with a few cooked crumbs attached.
  8. In a tiny saucepan over very low heat, bring together the orange juice and sugar to a simmer until the sugar is dissolved. Remove from the heat once it reaches a simmer. Using a thin skewer, poke tiny holes all over the cake. Brush the surface of the cake with about one-third of the syrup. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter. Brush the top and sides of the cake with the remaining syrup. Allow the cake to cool slightly before serving

Chilli Coriander Chicken Curry

Ingredients for marination –

  • 1 kg chicken
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp salt

Other Ingredients

  • 1 tbsp coriander seeds
  • 2-3 green cardamoms
  • 6-7 black peppercorns
  • 1 tsp cumin seeds
  • 5-6 garlic cloves
  • 1” ginger
  • 5-6 green chillies
  • 2 dry red chillies
  • 4 medium sized onions
  • A handful of coriander leaves
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 3 tbsp oil

Method –

  1. Slice the onions
  2. Heat oil in a wok, add the cumin seeds and let them crackle
  3. Add sliced onion, sauté in low flame till golden brown
  4. In a small grinder, add cardamoms, coriander seeds, black peppercorns, garlic cloves, ginger, green chillies, dry red chilli, fresh coriander and grind to a smooth paste
  5. Add this masala paste to the wok
  6. Sauté on low flame for 3-4 minutes
  7. Add turmeric powder, coriander powder, red chilli powder and 2 tbsp water and sauté for 3-4 minutes on low flame
  8. Add chicken, season, mix well and sauté till chicken becomes brown
  9. Add 1/2 cup of water and simmer till chicken is cooked

Khatta Meetha Kaddu (Sweet and Sour Pumpkin Curry)


  • 500 gm pumpkin
  • 2 tbsp oil
  • A pinch of asafoetida powder
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 dry red chilli
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp amchur powder (dry mango powder)
  • 1 tsp ginger powder
  • 2 tsp sugar
  • Salt to taste

Method –

  1. Cut the pumpkin in small pieces and leave the skin on
  2. Heat oil and add asafoetida powder, mustard seeds, cumin seeds and fenugreek seeds
  3. When they splutter, add dry red chilli
  4. Mix and add turmeric powder, red chilli powder, ginger powder and salt
  5. Stir well
  6. Add pumpkin and mix well so that it is coated with the masala
  7. Cook on medium heat until the vegetable is soft, stirring occasionally
  8. Add amchur powder and sugar
  9. Cook for 2 minutes and serve hot