2 Ingredient Banana Ice-Cream

What do you do with those over-ripe bananas sitting in the fruit basket for the last couple of days?! More often than not, they end up right in the bin! (Too bad, been there…done that) 😡😴😴 I avoid wasting food so avoid buying bananas in bulk…coz hubby dearest avoids them due to his diet & me…well I just avoid them as I will have to finish the lot on my own! πŸ˜‘πŸŒπŸŒ


I mean I like bananas but not to that extent..LOL! Sometimes I make my Chocolicious Banana & Butterscotch Breakfast BarsΒ to finish any leftover bananas. They are vegan and so scrumptious..you can’t stop at one bar! πŸ˜‰..

So, coming to another very easy & yummy recipe that uses up all the over-ripe bananas rather than binning them. My 2 Ingredient Banana Ice-Cream !


This Ice cream is so much more fun because it’s done in a breeze…..just 5 mins of prepping.. no churning, no cooking..no eggs! Just 2 easy ingredients…and freeze the batch! That’s about it. And the taste is so fruity! If you ask me about the texture…well, I will let the pics speak for themselves ☺️ well coming to the recipe…there’s not much to it!

Yield: Serves 3-4 (though I can eat all by myself)

Equipment: a blender, a an airtight container / any storage container that you can keep in the freezer.


3/4th of a can of condensed milk (I used a 400 gms can, 3/4th of it is 300 gms approx)

4 nos over-ripe bananas


Peel and chop the bananas roughly. Pour the condensed milk and add the chopped bananas in the jar of the blender and blend well until you have a smooth, pouring consistency. Now, simply pour this mixture into the container and cover it with a lid or some cling wrap and put it in the freezer for 6-8 hours. That’s it! Thaw it in room temperature for a minute before scooping and serving. I sprinkled some coffee pwd before serving. You can add nuts / choco chips / sliced bananas / chocolate sauce..whatever takes your fancy! 😁

See..that easy!


Now,all that remains is having a bowlful of ice-cream πŸ˜›



Fudgy Mocha Cookies with Sea Salt

Give me some cookies and a good book…I will be one happy soul! Well, a book usually is enough…but I never ignore a good cookie 😁😁 

Specially when I baked them in about 30 mins from start to finish! Cool, isn’t it?! πŸ˜€ There’s no story behind this recipe…just that I wanted some cookies and I simply made them. This isn’t my recipe, it’s over from Monique’s Ambitious Kitchen! ☺️ I just twisted it a bit with my love for the coffee / mocha flavour in my bakes. πŸ’ž don’t believe how much I love mocha?! Try my Nutella Filled Mocha Cupcakes! 🍦


I was looking for recipe to finish a jar of Nutella sitting in my pantry (Yes, that actually happens in my house! We have enormous restraint when it comes to Nutella!πŸ˜›πŸ˜›πŸ˜›), and obviously wanted to do something that was quick and yummmmyyyyy πŸ‘ and this recipe fits the bill in every way! πŸ’ƒ


And sprinkling some sea-salt on top of these cookies while they are still warm is just heavenly!

Let me tell you, these won’t be crunchy when they cool down. They are FUDGY! Yes! And I wanted some crunch so added some whole sugar crystals just before baking them….and the fudgy goes well with the crunchy πŸ‘ŒπŸ‘ŒπŸ˜œ now let’s get on with the recipe… It’s an easy one…

️Yield: 10-12 cookies depending on the size

Equipment: baking tray, a wooden spatula (you can use an electric mixer, but trust me, you won’t need it!) a cooling rack, a mixing bowl


1 cup Nutella @ room temperature 250 gms approx

2 tbsp brown sugar (I used Demerera)

1 egg @ room temperature

1/2 cup + 1 tbsp APF (Maida)

1/2 tbsp instant coffee pwd (I used NescafΓ©)

2 tbsp sugar (optional, to add some crunch )

coarse sea salt for sprinkling


Pre-heat the oven @ 180’C. No need to grease theΒ baking tray. Just keep it ready.

Mix all the ingredients well except the sea salt in a mixing bowl using a wooden spatula or an electric mixer. This should take you about 8-10 mins. If you’re using some sugar for the crunch I mentioned above, add that in and give quick mix! Place the bowl with the batter I the refrigerator for 10 mins.

After 10 mins, get the batter out of the refrigerator, scoop up small portions using a spoon and place on the prepared baking tray at a distance of 2″ from each other. Bake @ 180’C for about 10-11 mins. Remove from the oven and keep it on the cooling rack. Sprinkle the coarse sea salt generously all over the cookies! ☺️☺️ dig in once they cool a bit!


You can minus the coffee pwd or simply add some nuts…whatever you like! The taste is simply awesome. Enjoy!



Bharwa Baigan – Delicious North Indian Recipe

Honestly…I don’t even like ‘Baigan’ or aubergines / brinjals…whatever you call it in ur part of the world! I avoid it to the core. And so does my hubby! Not a fan at all.. 😡😢😢😢 

But then there is always an exception to the rule.. Bharwa Baigan, being ours!!! And of course the succulent Baigan BhajjaΒ (batter fried aubergine fritters)Β wow! Drooling already πŸ˜› and it’s again my mom’s recipe, so it’s tried, tested and loved πŸ’•πŸ’•


See, how tempting it looks…coated with a spicy dry rub and has no onion or garlic! A great side dish for your rotis / Parathas or even my pretty Masala PurisΒ …and a glass of Spiced Buttermilk / Chaas! Goes equally well with some steamed rice, dal tadka / dahi kadhi or even our dear humble khichadi πŸ‘ŒπŸ‘Œ trust me, try it once and you will enjoy it thoroughly! Although I use mustard oil to cook these, you can choose to use any oil of your preference, and the taste will still be just divine! It’s rustic, it’s homey….it’s just what a home-cooked meal should be like…comforting πŸ˜€


My mom, and now me..keep it simple and add a few slices of potato too to the same spice mix…it’s the perfect match ..and so quick! Just 30 mins πŸ˜›πŸ˜‡πŸ˜‡ now getting on with the recipe… (For a change…you will find some pics of the steps involved here…it’s easy but needs to be shown and seen!)

Yield: serves 2-3

Equipment: a large wok, a sharp knife, a mixing bowl, measuring spoons / cups.


4-5 nos thin & long purple brinjal (Baigan, refer to the pic below)

2 nos medium potato washed, peeled and sliced (refer to the pic below)

For the dry masala (dry rub):

3 tbsp roasted coriander pwd

2 tbsp roasted cumin pwd

1.5 tbsp red chilli pwd

1 tsp turmeric pwd

1 tsp amchur pwd (dried mango pwd)

a pinch of hing (asafoetida)

1/2 tsp sugar

salt to taste

To cook:

5-6 tbsp mustard oil (use any variant of oil as you prefer)



Wash, clean and dry the brinjals, keeping the peel on them, cut them into one inch thick roundels. Slit them from the centre lengthwise but not all the way through and put in some slits inside too. (See the pic above). Also prepare the potatoes as shown in the pic. Prick the potato slices with a knife so that the masala can get absorbed.

In a small plate, mix together all the dry spices and the seasonings. Using a spoon, stuff the prepared and slit brinjals. Coat the potato slices too in the masala mix. (See the pic above)

Keep the stuffed brinjals and potatoes in a mixing bowl. In the meantime, heat oil in the wok, if your using mustard oil, then heat to smoking point and then reduce the flame and let it cool a bit before moving to the next step (if you’re using any other oil, just heat it well), once the oil is ready, add the stuffed brinjals & potatoes into the wok & stir well to coat everything with the oil. Cook uncovered for 5 mins on high flame. Stir again. Slowly the potatoes will begin to crisp up. Cover and cook for 12-14 mins. Open the cover after that and check if the potatoes are cooked which they would have cooked by now. (If the potatoes are a bit undercooked, cover for a few ore mins). The brinjals, you will see that they have cooked perfectly. Give everything a good mix. Garnish with some coriander leaves and serve hot! 😁


Hope you enjoy these!


Shreya πŸ’•

Aloo ke Bhature Khatte Chole aur Masala Chaas

My birthday was due in less than a week…I must have been 8-9 yrs old..and I was all excited like any little kid would be about their birthday! πŸŽ‚ 🍰 🍭🍭🎊🎁 I was never really big on birthday parties and stuff… But I always waited for my mom’s special cooking. She always made such an effort to make us sisters so happy on our birthdays… Β  πŸ’•

So, coming back to a week before my birthday…my mom asked me like she did every single year….”what do you wish to eat for your birthday dinner!? 😊😊😊😚” (I had so many things in my mind …countless dishes that I absolutely love when I mom makes them! She’s a magician! I don’t mean only while cooking…but everything…she’s got a way to make everything seem so easy for all of us. I guess that’s what all moms do for their family πŸ’“….) ….

I simply said “Chole Bhature”…I didn’t really think. It just popped out of my mouth. She was like..it’s easy! Say something else. But I didn’t. I wanted her to be able to enjoy the evening with me instead of staying in the kitchen prepping for the meal! I wanted her to be there when I cut the cake 😊 …when I opened my presents which she so carefully packed for me! Simply said…I wanted her to have an easy evening and have some fun! I guess I had realised that food didn’t matter to me that evening. The time spent with family did… From that year, if I am spending my birthday with mom, I only ask for one Chole Bhature…it’s become kind of a ritual for me..

So, this last weekend..was looking at some childhood photographs..some from my birthday celebrations and I was thinking about how time flies. And then just like that…the foodie in me craved for some Chole Bhature. But, clearly it was too late to make any. However, the next day didn’t seem so bad after all so soaked some chickpeas, smiling to myself πŸ˜‰tomorrow would be a good day…

As I didn’t have my mom’s recipe for the Aloo Bhature, one of my favourite variants of Bhature,Β I called her and quickly noted everything down, deciding alongside to serve some refreshing Masala Chaas to go with my meal πŸ˜›πŸ˜..lets get started with the recipe!

Yield: serves a meal for 2-3

Equipment: a pressure cooker, a large wok, a large mixing bowl, a slotted spatula, a rolling pin, a rolling board, a few bowls, measuring spoons/cups.

Ingredients for the Khatte Chole: (serves 2-3)

1 cup Chole (garbanzo beans), washed & soaked for 8-9 hrs

1 nos tea bag

salt to taste

1/4 cup tamarind pulp

1/2 tsp turmeric pwd

1/2 tbsp red chilli pwd

2 tbsp ginger garlic paste

1 nos large onion finely chopped

2 tbsp chopped coriander leaves

1tbsp Garam masala

1 tbsp roasted cumin pwd

1/2 tbsp roasted coriander pwd

A pinch of asafoetida (optional)

2 nos sliced green chilly

a pinch of sugar

3 tbsp oil

1/2 tbsp ghee

1/2 tsp lemon juice

1/2 tsp cumin seeds


Boil the soaked the Chole in the pressure cooker with the tea bag & some salt for about 4-5 whistles. Turn off the gas and wait for the steam to settle on its own accord. Drain the Chole and save the water in which it was boiled for later use. (Tea bag is used only to get a good brown colour, skip it if you’re not comfortable using it, it’s taste won’t alter much)

Next, heat the oil & ghee together in the wok. Once it’s hot enough add the cumin seeds & asafoetida (if using). Let them splutter a bit. Then, add the chopped onions, slit green chillies & ginger garlic paste. SautΓ© on medium flame until the onions get a light golden colour. Next, add the cumin pwd, coriander pwd, red chilli pwd & turmeric pwd. SautΓ© until these spices & the onion are cooked well and some oil gets separated from them. Add the drained Chole into the masala base and mix well. Season with salt but carefully as u had seasoned the Chole while boiling it too.try mashing a few of the Chole with the back of the spatula. Add a pinch of sugar.

Next, add the Garam masalaΒ into the Chole and sautΓ© again for 5 mins on medium flame. You can adjust the consistency at this point using some of the water that we saved from the pressure cooker and mix well. Also add the tamarind pulp and mix well. Cover and cook for 7-8 mins on low flame. Open the wok after that and add chopped coriander leaves and lemon juice. (I don’t use any ready made Chole masala, however feel free to use some while frying the onions, it’s up to you. Also adjust the amount of tamarind pulp as per your taste, I like the extra punch it gives)  ☺️ serve it piping hot! Tastes great even with my Masala Puris.


Ingredients for the Aloo ke Bhature: (makes 8-9)

2 cups wholewheat flour

1 cup APF (Maida)

3/4 cup sour curd (I used homemade curd which was a day old)

1/2 tsp baking soda

Salt to taste

1 nos small potato (boiled, peeled & grated)

1 tsp sugar

2 tsp oil + extra to grease the dough

water as needed ( I used about 1/2 a cup)

oil to fry


Take all the above ingredients in a large mixing bowl except the water. Mix everything well. Using little water at a time, make a medium hard dough. Use some oil to the smoothen the dough. Cover the dough with a wet napkin and let it rest for 2hours. ( even if it rests a little less than 2 hrs, it’s ok)

After resting the dough, just punch it down a bit. Make equal 8-9 balls of the dough. Using a rolling pin, make a round puri / flat bread of diameter approx 4-5″, and thickness should be a bit more than that of the puris/ flat bread. Do the same for the other balls as well. Set aside. Heat oil in a wok, once it hot enough, fry the bhaturas one by one in the oil, careful not to keep the heat too high as it will be undercooked from within. Keep for a min on the first side, when it fluffs up well, turn it over and fry for another 45 secs. That should be enough! Drain them on absorbent kitchen napkins. Serve hot! Β πŸ˜‰


Ingredients for the Masala Chaas : (serves 2-3)

400 gm curd

salt, red chilli pwd, roasted cumin pwd, Himalayan pink salt (kala namak) to taste

2 tbsp chopped coriander leaves

chilled water as required.


In a large mixing bowl, whisk the curd. Season with the above mentioned spices. Adjust the consistency with some chilled water. Serve immediately or you can keep it refrigerated as well for up to 5-6 hours. πŸ‘ŒπŸ˜€


Now that’s what I call a soul-satisfying meal! Don’t you? Try these, you will end up making them often….


Shreya πŸ’ž

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! πŸ˜‰ but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better πŸ˜†πŸ˜†


And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely 😱😱 I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! πŸ˜›πŸ˜›πŸ’ƒ


So coming to these beauties…I had been craving something cheesy for a couple of days..so I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe 😁’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!


It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream 😜

Lets get to the recipe.

️Yield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.


2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream


Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! 😊

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!


Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!


Shreya ❀️❀️

Nutty Rice Croquettes

I love fried food…and this season is the perfect excuse to indulge in it!! πŸ˜›πŸ˜›
Last week I had shared the recipe for my Lehsuni Pakode aur Teekhi Lal ChutneyΒ and Maska MathrisΒ here….they were a deep fried heaven! Made two big batches of the Pakode within half an hour on hubby’s request πŸ’“ who usually avoids fried food.


But he loves snacking on spicy stuff…so I keep my Appe pan very handy. You can try my Sabudana Wadas ..they turned out so well even though they aren’t deep fried 😊

Anyways, coming to these Croquettes… They just happened on an impulse a couple days ago…had some boiled rice in my refrigerator begging me to use them. So decided to go ahead and make something for my hubby to have with his evening tea! Since he didn’t want an oily snack, I used my Appe pan…just a few drops of oil…and the result was awesome! Crispy and crunchy on the outside and perfectly moist inside! Some spicy dip on the side, with a cup of tea along with these croquettes…and my hubby thoroughly enjoyed them! 😁


And if you do not have any leftover rice, that’s fine too, make some fresh rice, drain all the water once it’s cooked and spread the rice on a plate to dry out for 15-20 mins! The end results are just as fabulous πŸ‘ŒπŸ‘Œ lets get started with the recipe… ☺️

Yield: 10-12 medium croquettes

Equipment: Appe pan (optional, you can deep fry), a mixing bowl, measuring cups / spoons, absorbent kitchen paper.


1 1/2 cup cooked rice

2 small boiled, peeled and mashed potatoes

1/4 cup roasted and crushed peanuts

2 tsp chopped green chillies

1 tbsp chopped coriander leaves

1 tsp lemon juice

salt to taste

a pinch of asafoetida (hing)

1 tbs ginger garlic paste

2 tbs rice flour (you can use cornflour or APF as well)

1/4 tsp chaat masala

oil as required


Mix all the ingredients mentioned above except the oil. Make sure the mixture is combined well. Keep this mixture in the refrigerator for 10-15 mins. Next, make croquettes of equal size. If your using the Appe pan, simply drop a croquettes in each indentation and a couple of drops of oil around them, cook well on the first side to get a deep brown colour. Then flip over to the other side and cook until you get an even colour. That’s it. Serve them piping hot!!

Alternatively, you can deep fry these croquettes…but I have kept things healthy. πŸ˜‰



Shreya πŸ’“

Cinnamon Cupcakes with Nutella Frosting

I absolutely love cupcakes! They look so pretty…and cheer everyone up! πŸ¦πŸ˜‹ and easy to whip up for any occasion 😁 I don’t believe anyone has ever said ‘no’ to a cupcake πŸ’“

I baked these today to welcome my hubby who had been travelling for a few days…I had asked when he was leaving..what he’d like when he was back? Cupcakes! He said ‘cupcakes’ 😚 😚 I know he meant my Nutella Filled Mocha CupcakesΒ but I meant to do something different. Easy obviously, but a different flavour….something that compliments this romantic climate…so decided on some warm Cinnamon 😘 Besides, I remember he was so happy when I had made some Instant Doodh PedaΒ to welcome him home the last time he was travelling a few days ago!


Frosting! I really wanted some frosting on these cupcakes but I am not good at icing/ frosting. Fact be told, have never even tried…someday maybe πŸ˜€ Hence, kept it very simple and old-school. I used some Nutella, keeping in mind my hubby’s love for it, and used the easiest frosting technique ever…simply smothering!!! Grab a butter knife..dip it in some Nutella and spread it on the top of the cupcakes! Full of flavour and so simple 😜 and completely approved by my hubby! Happy me! πŸ‘ πŸ’ƒ

Lets get to know the recipe,…and it’s eggless!

Yield: 24 mini cupcakes / 12-13 regular cupcakes

Equipment: an electric whipper (optional, use a wired whisk otherwise), measuring spoons/cups, a mixing bowl, cupcakes moulds/tray, cupcake liners, a butter knife, a tablespoon, a wooden spatula, a sieve.


For the Cupcakes:

2 cups APF (maida)

120 gms softened butter

1+1/2 cups castor sugar

1 tsp vanilla extract

1 tsp cinnamon pwd

1 tbsp baking pwd

1 cup yogurt (at room temp)

1/2 cup milk (at room temp)

For the Frosting:

1/2 cup Nutella πŸ˜€


For the cupcakes:

Pre-heat the oven @ 180’C and line the cupcake tray with paper liners (skip if using silicon moulds) before you start prepping the batter for the cupcakes.

In the mixing bowl, add the softened butter and sugar. Cream these together until light and fluffy using an electric whipper (you can use a wooden spatula to do this step manually too, it will take about 15 mins to get a fluffy and light consistency). Add the yogurt and mix well. Next add the vanilla essence and the milk. Mix again so that its a smooth mixture. Next, sieve in the flour, cinnamon pwd and baking pwd into this mixture. Fold everything together gently using a wooden spatula. Your batter is ready. Pour 1 tbsp of the batter into each lined mould for mini cupcakes (pour 2 tbsp if making regular cupcakes), basically the mould should be just 2/3 full, leaving some room for rising and getting a even cupcake.

Bake the mini cupcakes for approx 20 mins @ 180’C and the regular cupcakes for 25-30 mins @ 180’C. Once done, let these cupcakes cool for 30 mins on a cooling rack. You can serve them without the frosting as well 😊

For the frosting:

Simply take some Nutella on the butter knife and spread it on the cupcakes generously! That’s it! You can sprinkle some sugar balls, etc for brightening these beauties…I have used some πŸ˜‰


Enjoy these…you’ll keep wanting more!


Shreya πŸ’—

Maska Mathri

Ask any North Indian and they’ll say they love ‘Mathri‘. And pair these with my Teekhi Lal Chutney and you’ll finish the lot in no time! 😜or some spicy ‘achaaar‘…I am salivating right now! Shame, we finished our batch just this afternoon…😬 


See, how crisp they look! Just so flaky, it actually disintegrates when you bite into it! And the butter just makes it that much more desirable  😬 an impromptu addition into the dough and I am so glad I did it. Instead of using ghee…I played around a bit and used melted butter along with some easy ingredients. They were ready in less than an hour 😚


Obviously, one can play around with so many flavours when it come to mathris. Whatever works for you can go into it! These are such good snacks, healthy and filling. My mom made these with some different flavours during Diwali and many other festivals, needless to say we enjoyed these crispy, crunchy golden beauties!!

Well, then, we’ll move on with the recipe.

Yield: 15-17 large Mathri

Equipment: a large wok, a slotted spatula, measuring cups/spoons, rolling pin, a fork, a rolling board, a mixing bowl, a microwave safe bowl.


2 cups APF (maida)

salt to taste

5 tbsp frozen butter (I used Amul butter)

1 tbsp refined oil (for the dough)

1 tsp cumin seeds

1 tsp chilly flakes

2 tbsp finely chopped coriander leaves

water to knead

oil to fry


Take the APFΒ in a mixing bowl. Set aside. In a microwave safe bowl, melt the butter careful not to burn it. (I heated the butter on high for about 12-15 secs). Next, add this melted butter to the APF and using your fingertips, rub the butter into the flour until the mixture resembles a breadcrumb like consistency. It will take about 8-10 mins to do that well.

Next, add all the other ingredients into the mixture except water and the oil to fry. Add salt very careful if you have used salted butter like me. Mix the dry ingredients well and using very little water, makes hard dough. Slightly harder than that of aΒ puri’s dough. Cover and set aside for 15mins.

Now, make 15-17 equal sized balls with the dough. Roll each one using the rolling pin, thickness being slightly more than that of aΒ puri. Prick each Mathri with the fork a few times to prevent them from puffing up while frying. Moving on, heat oil in the wok, once it’s hot enough, drop 2-3 mathris at a time and fry until they turn slightly golden on both sides. Drain on kitchen paper to absorb excess oil.

One can even bake them, instead of frying, line them in a greased baking tray. Brush some oil on top of each Mathri. Bake in a pre heated oven @ 180’C for 15-20 mins or until they turn golden brown on the top. Cool on Cooling rack for 15 mins before you serve them so that they crisp up. That’s it ! Enjoy them with your evening tea 😁


Happy Munching Folks!


Shreya πŸ’–

Kachi Kairi Bhindi Masala

I am at my wits end on week nights for dinner options!! There are many options..I know, but I don’t like a few..and some aren’t preferred by my hubby. Big surprise! I am sure everyone is confused what to prepare for dinner sometime during the week….😁

Now, Bhindi or Ladyfingers are not particularly one of ‘our‘ favourite veggies. But they are flooding the markets almost all year around and look so bright and grassy green! I can’t resist buying a bunch!πŸ‘ŒπŸ‘Œ They are fresh and very healthy. But making a simple sautΓ©ed preparation of Bhindis isn’t something either of us enjoy!! Even with some dal, salad or a raita, we can’t have a basic Bhindi ki sabzi.Β 


I remember my mom made a delicious, tangy Bhindi Masala during summers..! It’s was lip – smacking and so unlike any other Bhindi ki sabzi I’d ever eaten anywhere…I’d wait for this sabzi back then ❀️ So, last summer, I took this recipe from her and have been making it since whenever Kairis (raw mangoes) are in season. Although, one can make the same dish without the Kairis as well, trust me the taste is still yum!! Let’s check out the recipe.. ☺️

Yield: serves 2 – 3

Equipment: a large wok, a mixing ladle, measuring spoons/cups.


300 gms bhindi, (washed, dried, slit lengthwise and cut into thin diagonal strips)

7 tbsp oil (there are two stages to cooking, hence need a bit extra oil)

salt to taste

1/2 tbsp red chilli pwd

1/2 tsp haldi pwd

1 tsp each cuminΒ pwd & coriander pwd

2 tsp finely grated raw mango (peels to be discarded before grating)

1 nos onion sliced

2 nos tomatoes chopped

1/2 tsp sugar

Pinch of hing (asafoetida)

1/4 tsp Garam masala

1/2 tsp cumin seeds

some chopped coriander for the garnish


Heat oil in a wok, once it’s hot enough, shallow fry the strips of bhindi for 6-7 mins. It should have a bright green colour and be half cooked. Remove the half cooked bhindi andΒ setΒ on kitchen paper to absorb the oil. Now, in the remaining oil, add hing and cumin seeds. Once it crackles, add the onion slices and cook until it’s soft and transparent. Now add in the tomatoes with salt, haldi, red chilli pwd, cumin pwd & coriander pwd. SautΓ© well until the oil separates from the masala. It took me about 5-7 mins for this step.

Next, add the half cooked bhindi and stir well. Cover and cook for 5 mins. Then add the grated raw mango, sugar and Garam masala and mix well. Cook at medium flame for another 8-10 mins. Turn off the flame and garnish with coriander leaves! Done! I served this sabzi with some yellow moong dal, rotis, salad and masala curd. A meal to die for! πŸ‘Œβ˜ΊοΈ


You could easily minus the raw mango and make the same sabzi! It’s still delicious 😚


Shreya πŸ’—

Lehsuni Pakode aur Teekhi Lal Chutney!

Baarish ka mausam aur garama Garam pakode!! Wow! Awesome combo. And for my ‘chai‘ loving hubby, a mug of steaming ginger tea!Β 

We woke up yesterday morning to the most beautiful climate…breezy, rainy and everything looked green. I looked at my hubby and I knew why he was smiling back at me! πŸ˜‰ I quickly freshened up and rushed into the kitchen. And 20 mins later … Taddaaaa! A platter full of my special ‘Lehsuni Pakode aur Teekhi Lal Chutney’.

I mean I did have the chutney ready already since the previous dayπŸ˜πŸ˜› saves time having this fiery dip on hand.


We enjoyed it too much…sitting in the balcony..enjoying the view and munching happily on these hot and crispy pakodis. So much so, I was asked to make a ‘round 2‘ by my ever dieting hubby!! 😘

Lehsuni‘ cos I love garlic…love them too much actually! And trust me, the flavour is to die for.. Well then let’s get on with the recipe.

Yield: serves 3-4

Equipment: a wok to fry, slotted spatula, a mixing bowl.


2 nos large potatoes finely sliced

2 nos medium onions finely sliced

1 nos small white radish finely sliced

10-12 large / 15-18 small cloves of garlic freshly minced

salt to taste

oil to fry

1 tsp red chilli pwd

1/2 tsp amchur pwd

1/2 tsp haldi pwd

1/2 tsp roasted cumin pwd

1 tbsp chopped green chillieS

2 tbsp coriander leaves finely chopped

6 tbsp besan ( chickpea flour )

1 tbsp rice flour

a pinch of hing (asafoetida)


Mix all the ingredients together except the oil to make a thick mixture so that the besan coats everything well but isn’t dripping at all. Heat enough oil in the wok, once it’s hot enough, start dropping a tbsp of the mixture into the hot oil and fry on medium heat. Once the pakodis turn a rich golden colour, take them out of the oil and drain on absorbent papers. That’s it! Serve them piping hot! πŸ˜‰πŸ˜›


Ingredients for the Teekhi Lal Chutney:

20-25 nos whole dry red chilly

20-25 nos garlic cloves

salt to taste

little water to grind

1/4 tsp cumin pwd

1/2 tsp vinegar


Soak the red chillies in some water for 30 mins. Drain the chillies and set aside. Peel the garlic cloves and chop them roughly. Grind everything together using little water to make a smooth paste. The chutney is done 😁 keeps well for 5-6 days in the refrigerator.


I am sure your gonna love these!!


Shreya πŸ’•

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