PAVBHAJI BURRITOSIMG-20150916-WA0008pavbhaji burritos Bundles of joy, oodles of fun. You are all the things I love, rolled into one. I am in Love with these delicious Pavbhaji Burritos.

Pav bhaji is a fast food dish from Maharashtra, India, consisting of a vegetable curry served with a soft bread roll. Pav Bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.

A Burrito is a type of Mexican and Tex-Mex food, consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. The flour tortilla is usually lightly grilled to soften it.

Ghee 2tbsp
Oil 3tbsp
Cumin seeds 1tsp
Ginger Garlic paste 2tsp
Onions 1 large finely chopped
Tomatoes 2 large finely chopped
Fresh coriander leaves finely chopped 1/2 cup
Potatoes 2 large (boiled, peeled and mashed)
Green peas boiled 1 cup
Carrot, French beans, cauliflower (boiled and mashed)½ cup(optional)
Capsicum ½ finely chopped
Red Kashmiri chili powder 1tsp
Everest Pavbhaji masala 1&1/2 tsp
Coriander powder ½ tsp
Lemon few drops
Salt to taste


For the Methi Rotis:

Combine 1 cup wheat flour,1/4 tsp salt,1tsp oil, dry kasuri methi leaves1tbsp,
2 pinches of turmeric powder and ½ tsp ginger & garlic paste in a small bowl and make a soft dough. Divide into 3 or 4 balls.

Heat a non stick tava, add a little butter and make a round shape like rotis and fry on pan. When bubbles appear, turn the rotis both sides till done. Keep aside.

For the Pavbhaji:

Boil the cauliflower, French beans, potatoes and carrots till they are soft.
Boil green peas separately till soft.

Heat the butter and oil in a flat tava or non-stick pan, add cumin seeds.

When cumin crackles add the finely chopped onion, tomato and coriander leaves and sauté for 2 minutes.

Add ginger-garlic paste and sauté till the raw smell disappears.

Add the chopped fresh capsicum and mix it.

Simmer the gas on low flame till the oil separates.

Add the all the boiled vegetables and mash thoroughly using a potato masher.

Place all the potatoes on the sides of the pan and create a well.

In the center of the pan, add butter 2 tbsp and add coriander powder, chili powder, pav-bhaji masala, salt and few drops of lemon and cook for 2 minutes.

Mix all the potato mix and fried masala together.

Cook stirring continuously for 3 mins.

Garnish with fresh coriander leaves.

For the Veg salad:
In a bowl mix 1 chopped onion, a pinch of chat masala and chopped fresh coriander leaves 1tsp.

For the Pavbhaji Burritos:
Place the methi roti on a plate and add the pavbhaji mix on one side of the roti.

Sprinkle veg salad on top of it.

Add a dollop of Amul butter and flip the roti into a roll.

Add a toothpick in between of the roti as desired(optional).Enjoy!!


INDO CHINESE RECIPES: Indian Chinese Chicken Fried Rice

riceThis recipe is one of my comfort foods and indeed a popular Indo Chinese treat in Mumbai.

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian  and non- veg dishes.
The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century.
Today, Chinese food is an integral part of the Indian culinary scene.


Boiled Rice 3cups
Capsicum chopped 3
Carrots chopped and boiled 2
Spring Onions 2 bunches
Onion sliced 1 large
Chicken boiled and chopped in pieces ¼ kg
Garlic chopped 1/4cup
Ginger chopped 2 inches
Green chillies 2 slit lengthwise
Ajinomoto ¾ tsp (optional)
Cooking oil ¼ cup
Soya sauce 2tblsp
White pepper 1tsp
Salt as taste


In a kadhai add oil.When hot add boiled and chopped carrots(chopped & boiled French beans or shredded cabbage can also be added). Stir for 2 mins.

Add chopped garlic, ginger, capsicum, white of the chopped spring onions and a sliced onion. Stir for 2 mins.

Add chopped chicken, slit green chillies, soya sauce, salt, white pepper and ajinomoto. Stir well.

Add in the boiled rice.(Pass the hot rice in cool water and drain to use it so that the grain separates.)

Stir well on high flame till all well combined. Add ½ tsp salt if needed.

Garnish with remaining green of the spring onions and stir well.

Serve hot.


BOXY CHOCOLATE BROWNIESchocolate brownie IMG-20150911-WA0018 IMG-20150911-WA0008

A chocolate brownie is a flat, baked dessert square that was developed in the United States at the end of the 19th century. It is a cross between a cake and a soft cookie in texture and comes in a variety of forms.
It may be either fudgy or cakey and may include nuts, icing, chocolate chips, or other ingredients. A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a Blonde Brownie.
Brownies are typically eaten by hand, often accompanied by milk or coffee. They are sometimes served warm with ice-cream, topped with whipped cream, or sprinkled with powdered sugar. Common lunchbox treats, they are also popular in restaurants.

These Brownies are My Absolutely Chocolaty Cake like Brownies indulged with goodness of Walnuts and Cherries. These are an absolute favorite in my family.


Milk 1cup
Sugar 1& ½ cup
Amul butter 100 gms(1 small packet)
Chocolate chips 1 & ½ cup
Walnuts 50 gms
Cherries 50gms
Plain flour 1& ½ cup
Dark cocoa powder 3tbsp
Baking soda 1 tsp
Eggs 4
Vanilla pod 1 or use vanilla essence 2tsp


In a pan add milk, sugar, butter and chocolate chips and whisk it till it melts.Do not boil the milk.Keep stirring with a whisk till it melts all well together.Keep aside to cool down completely. Open and scratch out the vanilla pod or add vanilla pure essence and whisk again.

Preheat oven to its highest temperature. Butter 8-inch square cake pan or 9 and half inch rectangular pan. Line bottoms with butter paper.

Whisk together flour, cocoa powder and baking soda. Sift it and mix all in a bowl.

Chop walnuts, cherries .Add 2tbsp plain flour to them and chocolate chips separately. All of walnuts, cherries and chocolate chips should be coated with plain flour nicely.

Whisk eggs in a separate bowl for 2 mins.

Add the cooled chocolate mixture to the flour and whisk it slowly like 10 times in a circular motion.Do not over beat.

Add the beaten egg mixture and stir slowly till well combined.

Add walnuts, cherries and chocolate chips and fold it with a spatula.

Scrape batter into prepared 8 inch square pan.

Bake at 162 deg for about 30-60 mins till done. Insert a toothpick into centers comes out clean or fudgy like crumbs on toothpick.

Let it cool in the pan on a wire rack for 15 minutes. Run a knife around edge of cake to loosen, and turn out the cake onto a plate.

Enjoy with a cuppa of milk/vanilla icecream or some yummy green cardamom or ginger tea!!

I drizzled it with more of melted dark chocolate and added chocolate chips and ate it plain too.Enjoy:)



Festive Party Sandwiches, made like a jelly roll on specially-baked thin strips of bread. Veg Salads, Chicken, Egg, Fish, Prawns are spread on the bread and rolled up at the center and then the roll is cut into individual slices.Pinwheel sandwiches


Multi-grain Slice bread 4 slices
Amul Cheese slice 4 slices
Fresh washed green lettuce leaves 4 large
Mexican Chicken Salamis 5 Pieces
Thick cream 1 tblsp
Thick curd 1 tsp
Toothpicks as required


Wash Green lettuce leaves.

Mix together the cream and curd in a small bowl.

Flatten the Multi-bread slice bread on a plate with a rolling pin upwards and downwards.

Apply the cream and curd mixture all over the bread slice.

Top with a Green Lettuce, Cheese Slice and a spicy Chicken Salami.

Roll up tightly and cut into small pieces.

Secure with toothpicks.(Optional)




This is a crispy appetizer goan delight which is easy to prepare. Marinated fish or chicken can be added to make it a non veg roll. Treat yourself with these lip smacking crispy bread fingers.

veg golden fingers
Egg 1
Boiled and mashed Potatoes 2-3
Ginger-garlic and fresh coriander paste 1 tsp
Spring Onions 2-3
Black pepper powder ½ tsp
Chopped green chilli 1
Boiled finely chopped veggies: Carrot 1, French beans 10-12, a handful of Green peas
Capsicum 1 small or ½ big
Cornflour 2tblsp
Bread crumbs as required
Salt ½ tsp
Cooking oil for deep frying


Wash all the veggies and keep aside.

Steam or boil finely chopped carrots, finely chopped French beans and green peas.

Mash the boiled potatoes on a plate with the back of your spoon or use a rice strainer.Add finely chopped green capsicum to the potato mixture.

In a bowl add an egg and beat it with a whisk.

Add mashed potatoes, green capsicum, ginger-garlic and fresh coriander paste, chopped spring green onions, salt ½ tsp. Whisk it nicely.

Add black pepper powder, chopped green chilli and chopped boiled veggies.
Add cornflour. Mix it well.

This mixture will be a little sticky so oil your hands well.

Shape each into a finger shape roll. Roll it in breadcrumbs and give it a nice cylindrical shape and keep aside.

Heat the cooking oil for deep frying. Be careful as the oil should be medium hot.

Fry each finger to golden brown and crisp for 3–4 minutes.

Drain on paper towels to absorb the excess oil.

Serve with tomato ketchup or coriander-mint chutney.

Enjoy warm.




Hung curd ½ cup
Chicken boneless ¼ kg
Salt 2 pinches
Mint leaves 8
Small pita breads 4
Green lettuce 1
Whole wheat flour 1 cup
Maida 1 cup
Dried or fresh yeast 1 tsp
Water 1 1/3 cup
Sugar 1 tsp
Salt to taste



Sieve the whole wheat flour, refine flour and salt together.
In a small bowl mix the sugar, yeast and warm water. Stir well and pour this yeast mixture over the flour mixture. Knead this well to form a soft dough, using as much water as is needed. Leave this dough to rest for about 1 hour. Divide the dough into 4 balls and roll each into a oval. Grease the baking tray and lay the shaped dough onto it. Bake at 230°C for about five minutes. Keep aside. Pita bread is ready.


In a bowl mix the hung curd ½ cup, ginger-garlic paste 1 tsp, dhainya- jeera powder 1 tsp, 1 tsp chilli powder,oil 2 tsp, kasuri methi 1 tsp,1 tsp tandoori masala, ½ tsp chat masala and a 1 tsp lemon juice or vinegar.. Add the chicken and mix to coat. Cover and leave to marinate for 30 minutes.

In a bowl add 4 tblsp beaten thick yogurt, 1 tsp mint chutney and salt into a bowl. Add shredded mint leaves.

Preheat the oven and bake for 25 mins till done. Add lemon juice and leftover tandoori paste on top of chicken for added taste.

Split the pita bread. Open and fill with the lettuce leaves, tandoori chicken and minty yogurt dressing. Serve warm.


PRAWN BALCHAOPrawn balchao

This is the MOST LOVED GOAN PICKLE by my entire family.This is one of the dish one will never forget and always  cherish.

It is a spicy seafood Goan cuisine. Balchao is a method of cooking either fish OR prawns in a spicy and tangy sauce. It resembles pickling and can be made days in advance without reheating.


Prawns ½ kg
Dry Kashmiri Red chillies 10 nos. (Deseed 5 of them )
Jeera powder ¼ tsp
Tumeric powder ½ tsp
Cloves 4
Cinnamon ½ small
Black peppercorns 4-6
Garlic pods ½ medium
Ginger 1 inch piece
Malt Vinegar or coconut vinegar 3 tsp
Tamarind 1 small piece
Curry leaves 5-6
Salt to taste
Sugar 2 tsp
Groundnut oil as required


Wash and clean the prawns. Remove the shell and black veins on both sides of the prawn .Sprinkle ½ tsp salt and keep aside for an hour.

Grind Red chillies, jeera powder, turmeric powder, cloves, cinnamon sticks, black peppercorns, garlic pods, ginger piece, malt vinegar and a small piece of tamarind in the mixer to form a smooth red paste. Add little water to form a paste(optional).

In a non-stick frying pan add 5 tblsp oil and shallow fry the prawns till golden brown. Keep aside.

Add ¼ cup oil and when heats add curry leaves.

When curry leaves splatters add the red masala paste. Cook on low flame for 4 mins.

Add sugar and the fried prawns.

Add salt to taste. Stir and cook on low flame for 10-15 mins till oil separates and no water remains.

Tip: One has to taste to adjust the vinegar, salt for more added taste.
Usually water is never added in balchao but I have added to avoid adding excess vinegar.

Serve hot or cold. Best eaten along with Dal and Rice or Bread.



This is our all time favorite gravy made at my place.The  aroma fills the house whenever I cook this curry and tastes delectable too.Enjoy!!

Chicken ½ kg
Bay leaves 3
Onions 5
Coconut Fresh or Frozen 2tblsp
Khus khus or Poppy seeds 1tsp
Ginger –garlic paste 1tsp
Cloves 4-5
Cinnamon sticks 5 3-4 (small)
Black peppercorns 5-10
Fresh coriander leaves ½ bunch
Green chillies(remove the seeds) 2
Red chilli powder 1 tsp
Dhainya – jeera powder ¾ tsp
Tumeric powder ¼ tsp
Salt as per taste
Vinegar 2-3 drops or a dash
Tamarind a small piece
Sugar ¼ tsp
Oil ½ or ¼ cup
Fresh chopped coriander leaves for garnish


Wash and clean the chicken and keep aside.

Grind together fresh coriander leaves and green chillies to a thick paste and keep aside.

Grind together, onions, coconut, khus-khus, ginger-garlic paste cloves, cinnamon sticks and black peppercorns to a smooth paste.

In a pan, heat oil and add the bay leaves.

Add coriander and green chilli paste .Stir fry for a 1 min.

Add onion paste (as above)and fry for few mins.

Add Red chili powder, Dhainya-jeera powder and Tumeric powder.
Stir till the oil separates.

Add the Chicken, Potatoes (Optional),Vinegar, tamarind, salt and sugar.

Add 1 or 2 cups water as needed for gravy.

Cover and cook on high flame till boils and later low flame for 15 mins or till done.

Garnish with freshly chopped coriander leaves.

Serve hot with Rotis,Rice or Naan or Bread.

Non -Veg Snacks -Melting Chicken Hot-Buns

Non-Veg Snacks -Melting Chicken Hot-Buns

Picture 58


Chicken Sausages ¼ kgs
Onions 2
Green and Red Capsicum 1 each
Garlic -2 chopped cloves
Black pepper powder -1/2 tsp
Salt to taste
Cooking Brown Vinegar: 2tblsp
Hot dog Buns 4-6
Amul Butter
Mint leaves chutney
Mayonnaise or mustard paste
Sliced Amul cheese slices or Cheddar cheese 200 gms

Prick the chicken sausages with a knife or fork.

In a non stick pan add little oil and add the sausages .Fry them for 5-6 mins till golden brown. Keep aside.

Slice the onions, and slice the green capsicum and red capsicum in thin strips. Chop the garlic.

In the same pan, add the sliced onions. Fry till transparent. Add the chopped garlic .Stir it. Add both capsicums. Fry for 5-6 mins.

Add the salt and pepper powder and add the vinegar. Keep it low flame. The onions have to be caramelized.

Slice the cooked chicken sausages into half. Keep it on a plate.

Slice the hot dogs from top to cut a vertical slit to add the fillings like a pocket.

Apply Amul butter inside the buns.

Add the Mint leaves chutney.

Add the 3 halves of chicken sausages in the hotdog buns.

Add 1 tsp mustard or mayonnaise (optional) on the sides of the bread.

Add a generous amount of veg cooked mixture. Add little mint leaves chutney.

Fill the sliced cheese slices or grated cheddar cheese.

Grill on a closed pan with a dollop of butter and cook for 2mins till cheese slightly melts.

Drizzle with Tomato Ketchup.

Temptingly Delicious Chicken Hot-buns Ready to Serve!!

Cakes -My Mama’s Favorite Mava Cake Recipe

My Mama’s Favorite Mava Cake Recipe

Mva cake
This Cake is definitely made at my home for tea time in the afternoon. Its one of the luxury cakes my Dad Loves. Hope You enjoy it too. Basically ,when I frist tried this awesome recipe I had tripled this recipe because i Love making HUGE TALLER cakes. But I prefer using the original recipe. This cake is definitely a Must Try!!

Ingredients :

Butter 4 Tbsp
Sugar 6tblsps
Maida 8 tblps
Mava 6 Tblps
Eggs 2
Baking powder ¼ tsp
Green cardamom powder ½ -1 tsp(optional)

A few dry fruits like Almonds or pistas or of your choice dusted in flour.

Preheat oven to 180 deg. Butter 8-inch round cake pans. Line bottoms with butter paper. Whisk together flour, baking powder and green cardamom powder.

Beat butter and sugar with a mixer on medium speed until pale and fluffy.

Add the Mava and beat it well.

Add egg yolks, one at a time, beating well after each addition. Beat 3 minutes.

Add the stiffly beaten egg whites. Beat until well combined, about 2 minutes.

Reduce speed to low, and add flour mixture.

Scrape batter into prepared pan.
Bake until golden brown and a toothpick inserted into centers comes out clean, for about 15-20 minutes.

Let it cool in the pan on a wire rack for 15 minutes. Run a knife around edge of cake to loosen, and turn out the cake onto rack.

Serve hot and eat along with some yummy green cardamom or ginger tea!!Enjoy:) Continue reading “Cakes -My Mama’s Favorite Mava Cake Recipe”