Potato Peas Sesame toast

So its finally raining cats and dogs and every time it rains i have to churn out some hot crunchy snack for my husband which is a compulsion now.. i wonder how potatoes create their magic in every other Mumbaiya snack be it Vada Pav, Aloo bhaji etc. Personally i avoid fried potatoes but rains are the perfect excuses to chuck out all your diets.

so here is this filling snack made of potatoes and peas toast fried with sesame seeds.




white bread or brown bread

3-4 potatoes

handful of green peas

2 t spoon schezwan sauce

1 t spoon mayonnise

1 t spoon tomato ketchup

white sesame seeds for coating

salt to taste

oil for frying


Boil the potatoes, cut the potatoes into small pieces. Pour some oil in a pan and add the potatoes and green peas together. Add all the sauces together and let it cook for some time.

best part about this recipe is you can mix any kind of ingredients like corn and potatoes, chicken and corn, prawns and peppers.

take some breads cut it into triangular shape or round shape as you like it. Place some potatoes peas mixture on the bread and sprinkle the sesame seeds on the toast.

pour some oil in a pan for deep frying. fry till the toast are golden brown and crispy. Best had with some tomato sauce and tea with a loved one while enjoying the rains 🙂


Tangy Spicy Chicken made in Mango Curry.

Finally rain has arrived and so has the king of fruits. Our beloved Hafoos, Payri (local mango variety) are missed and craved around the year. Nothing can beat Aam ki Pyaas.

Raw mango has already arrived a month back and our moms are busy making Achars and Murabas which will be stored and used for 2, 3 months.

Every household has a traditional special dish made from mangoes which is passed through generations. This is one of those special dish which we make at least once during the mango season.



1 medium size raw mango, finely chopped

2 tomatoes chopped

3-4 small onions sliced

2 t spoon Garlic and ginger paste

4,5 green chillies

Garam masala powder

1 bayleaf

Cloves, peppers, cardamom

Chicken 750 gms

2 to 3 tspoons oil

Salt to taste

Put 3 tspoon oil in a cooker, add bayleaf, cloves, peppercorns. Add thinly sliced onions and cook it till it gets brown. Add ginger garlic paste, chilies, finely chopped tomatoes , chopped raw mango and garam masala powder. Saute it till the tomatoes and onions are well cooked and starts leaving the oil. Lastly add the chicken and salt as per your taste.

Add some water and close the lid of the cooker. Allow it to simmer for around 10 to 15 mins.

Try this dish with Parathas or Naan (Indian breads). Here in this image you can see Bidari Paratha which is a deep fried paratha.

Mysurpa From Shree Krishna Sweets


This sweet block of heaven from Chennai found its way to me thrice. I should thank my friends who fulfilled my wish each time they went to Chennai.

Mysurpa as it is called in Chennai is a melt in your mouth softer version of the stone like block that you get in Mumbai which is called Mysorepak .

Basically What makes this sweet so scrumptious are 3 sinful ingredients besan, unadultured ghee and sugar.

The amazing part about the taste is its so pleasingly light on your tongue (but probably heavier on the stomach coz of the amount of ghee that goes inside) still it makes a lasting effect on your Mind.

The besan and sugar is so fine that it creates a melt in your mouth magic. Just like sugar cubes which you put on your tongue move it for a second and its gone. Each time I did this it made me marvel at its perfection. Its not very fancy to look at but don’t but this book by its cover. If you ever get a chance to eat it don’t miss your chance.

This sweet is definitely on my trial list. But the thought of using so many sinful ingredients in one single dish makes me nervous.

Till then I intend to eat the last remaining crumb from the box and savor the experience as long as I can.

Lemon Fish Fry

My husband made this amazing fish fry this Sunday, the masala was so eye catching as you can see that in the pic below. Every time I see this pic my mouth starts watering. Its a sallow fry fish a bit unhealthier version than my steam fish but I must confess I loved the fried one a bit more then my Patra ni Machi version. I think what they say about fried stuff is true they are all comfort food. The lemony and chili flavor in this dish keeps lingering in your mouth for a long time. I would suggest to marinade the fish in the masala for 5 to 6 hrs.


So here goes the recipe..


10 to 15 garlic cloves.

3 dried red chilli

Turmeric powder half a pinch

Small piece of ginger.

Whole black pepper corns

1cup of corainder and mint leaves.

1 lemon

salt to taste

2 spoon wheat flour

1 spoon semolina (rava)

Mix all the ingredients in a grinder with half a spoon salt. Leave some garlic with the skin intact and sallow fry it.

Make 3 slits on both sides of the pomfret so that the masala goes deep inside.

Coat the fish in this thick masala on both the sides. Take some wheat flour add 2 spoon semolina in it. Coat the flour on both the sides of the fish.

Sallow fry the fish from both the sides until the later turns crispy.

Roasted garlic are the amazing combination with fried fish also try it with onions with a t spoon of vinegar on it.


Patra ni Machi (in aluminium foil)

Patra ni machi (fish in banana leaf) is a popular Parsi dish which I first tried in a Parsi wedding. What is so amazing about this dish is its totally oil free but tastes very awesome.. But I wont be lying about preparing the same stuff in banana leafs rather I tried doing it with aluminum foil. So you can call it aluminum ni machi ..


Here are 2 versions of fish one is a tava fry which was prepared by my husband…yes when it comes to nonveg my husband is a great cook and we usually have 2 versions of every dish coz we compete and try to outdo each other.
So first lets start with my version..which will have a green masala. this dish varies from authentic Parsi patra ni machi and i have changed some ingredients according to my imagination and taste.
• 2 t spoon grated coconut
• Black pepper, jeera roasted with other whole masalas like bayleafs, star anise.
• Garlic 4 to. 5.
• Green chillies as hot as you like.
• 1 cup mint leaves and coriander.
You can add 1 t spoon of oil while making paste out of all the above masalas.
Add half lemon juice, salt and pinch of garam masala.
Apply this on your pomfret which has 3 to 4 deep slits…apply a thick layer on both the sides..

• Place the fish on the aluminum foil and fold in such a way that its sealed properly..
Steam it in a double boiler or idli maker…