Author Archives for My Cooking Diaries

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About My Cooking Diaries

This is Cecilia Pinto, based in Mumbai, India. Started this blog to share my cooking experiences with the world.

How to season and use a cast iron pan


How to use and care for your cast iron pan

Seasoning is the process of baking oil into the iron to create a natural, non-stick patina through polymerization. Even if your pan came “pre-seasoned,” adding your own layer makes it much more durable.
​

1. The Step-by-Step Method
​Step 1: Clean & Dry
Scrub the pan with warm water and a little mild soap (yes, a little soap is fine for this step!).

Crucial: Dry it immediately with a towel, then put it on a stovetop burner for 2–3 minutes on low heat to ensure every microscopic drop of moisture has evaporated.

​Step 2: Apply a Very Thin Layer of Oil
Pour about a teaspoon or less of oil into the warm pan. Rub it all over on the inside.

Quick Tips for Longevity
​Never soak it in the sink.
​Always dry it on the stove after washing to prevent rust.
​ 

Cast iron pans are a favorite for a reason—they are virtually indestructible and get better with age. There’s just something about the sear you get from a well-seasoned cast iron.   No coatings, no chemicals, just 100 years of tradition .
​
​​Title: 3 Myths About Cast Iron Pans 
​”You can’t use soap.” False! A little mild dish soap won’t hurt your seasoning. Just avoid the dishwasher.
​”They are high maintenance.” Not really. Just dry it immediately after washing and rub in a tiny bit of oil.
​”You can’t cook acidic foods.” You can! A quick tomato sauce won’t strip your seasoning if the pan is well-maintained.
​Pro-tip: Always preheat your pan for at least 5 minutes before adding food for the ultimate non-stick experience.
​
​If it’s not heavy enough to be used as a self-defense weapon, is it even a real frying pan?

 Cast Iron for life. 

Source: Gemini

Begun Bhaja


Begun Bhaja is the ultimate Bengali comfort food—simple, elegant, and deeply satisfying. While there are many variations, the traditional version relies on thick slices of large eggplants, a specific marinade, and the pungent aroma of mustard oil. 
​Here is how to make authentic Bengali Begun Bhaja.


​Ingredients
​**1 large Eggplant (Begun): Look for the large, round variety (often used for Baingan Bharta). It should feel light for its size, which usually means fewer seeds. 
​1 tsp Turmeric Powder 
​1/2 tsp Kashmiri Red Chili Powder (optional, for color and a bit of heat)
​**1/2 tsp Sugar: This is the “secret” ingredient that helps the eggplant caramelize and get that beautiful dark golden-brown color. 
​Salt: To taste.
​Mustard Oil: For shallow frying (essential for the authentic flavor). 
​Optional: 1 tbsp Rice flour or Semolina (if you want an extra-crispy exterior). 
​Step-by-Step Instructions
​1. Prep the Eggplant
​Wash the eggplant and pat it dry. Slice it into thick rounds—about 1 to 1.5 cm thick. If the slices are too thin, they will become mushy; if they are thick, they stay creamy and “meaty” inside. 
​2. The Marinade
​In a small bowl, mix the salt, turmeric, sugar, and chili powder. Rub this spice mix generously on both sides of each eggplant slice. 
​Pro Tip: Let the marinated slices sit for about 10–15 minutes. The salt will draw out a little moisture, helping the spices penetrate and ensuring the eggplant cooks evenly. 
​3. Heat the Oil
​Heat a generous amount of mustard oil in a wide frying pan. Wait until the oil reaches its smoking point (you’ll see thin wisps of smoke), then lower the heat. This removes the raw, bitter edge of the mustard oil. 
​4. Fry to Perfection
​Carefully slide the slices into the hot oil. Fry on medium-low heat. 
​First side: Fry for 3–4 minutes until it turns a deep golden brown. 
​Flip: Carefully turn the slices over and fry the other side. 
​The Texture: You are looking for a slightly charred, caramelized exterior and a soft, buttery interior.
​5. Drain and Serve
​Once both sides are dark and tender, remove them from the pan. Place them on a paper towel for just a few seconds to soak up excess oil. 
​Best Ways to Enjoy It
​Begun Bhaja is rarely eaten alone. It is traditionally served hot as a side dish with:
​Khichuri: The classic rainy-day meal.
​Luchi: Fluffy deep-fried flatbreads.
​Dal and Bhaat: Simple yellow dal and steamed rice.
​Source: Gemini

Mai’s Prawn Pulao Green Masala Simply Yummy


Mai’s Prawn Pulao Green Masala

From the Book Mais’s Recipes Page #123

This is such a good recipe from the book ‘Mai’s Recipes’, you will crave for it again and again.  The aroma, the taste, is simply delicious!  Your family, friends, guests are certainly going to shower praises on you for creating such a delicious dish.

Ingredients

2 cups Rice

4 cups hot water

Salt to taste

1 Cup prawns

2 onions, sliced

2 tomatoes, chopped

2 tbsp. ghee or oil

Grind to a paste

1 onion

6 green chilies, or to taste

1 bunch coriander leaves

½ tsp. turmeric

1” pc. Ginger

3 flakes garlic

½ tsp. mustard seeds

½ tsp. cumin seeds

½ tsp. pepper corns

3 cloves

1” pc. Cinnamon

2 cardamoms (optional)

Method

Wash rice and soak in water for ½ hour.  Clean, devein and wash prawns and apply little salt and a pinch of turmeric powder.  Heat ghee in a vessel, add the onions and fry till soft and translucent.  Then add the tomatoes and cook till soft.  Add the ground masala paste and fry till the raw smell of masala disappears.  Add the prawns and cook till water dries up and fat surfaces.  Add rice and mix well but gently till each grain is coated with the masala.  Add water, salt and bring to a boil.  Stir.  Close tightly and reduce to very low flame and cook till all water is absorbed.

Ragi Manni


A Traditional Mangalorean Delicacy!

Although, I chose to make an instant version, the result is simply amazing. Why go through the laborious process of soaking the ragi? Grinding the ragi takes time. Scraping fresh coconuts and grinding them to extract the juice is also time-consuming! Now, all of this is available in ready-to-use form. This dessert can be prepared in less than half the time! Traditional techniques are always appreciated. However, I would recommend the instant method if it does not compromise on the taste. So do try this dessert and let me know how it turns out.

Here is a little bit about the millet itself. Ragi or Finger Millet Ragi is one of the various types of millet produced and consumed in India. It looks like fingers during its plantation stage, which is why it is named finger millet in English. However, once harvested from millet strips, it resembles mustard seeds. Ragi is considered a superfood because of the presence of nutrients like calcium, magnesium, phosphorus, and iron in it. Along with these, it also contains the amino acids lecithin, methionine and threonine, which have significant health benefits. In India, the state of Karnataka is the largest producer of the superfood finger millet. People of the region also include it in their diets regularly. But with awareness about finger millet benefits, many people have learned about its advantages. Therefore, they have started including it in their diet across the states of India. Source : Tataaig

Mattar ka Nimona


Mattar Ka Nimona

A delicious potato and peas gravy!

A winter special dish celebrating fresh peas and newly harvested potatoes.  This dish was prepared during the receding winter days but had to delay posting due to other commitments.

Peas and potatoes are a favorite of many but in my family, several members dislike peas.  So this dish is strictly for those who like both peas and potatoes, and for those who love them, I think you can enjoy it for breakfast, lunch, dinner or as snack… essentially whenever your feel like enjoying it!! 

This preparation also doesn’t use any onion or garlic.

Ingredients

2 cups green peas, shelled and boiled

2 medium potatoes, boiled, peeled, cut into wedges

1 medium tomato, sliced

2 to 3 tbsp. mustard oil or any suitable oil

1 tsp. cumin seeds

¼ tsp. asafoetida (hing)

2 dried red chillies

¼ tsp. turmeric

½ tsp. coriander seeds powder

½ tsp. garam masala powder

1 tsp. salt or to taste

Grind to a paste:

½ bunch coriander leaves

1” pc. Ginger

2 green chillies

Grind the green masala to a paste.  Mash the green peas into a coarse paste, keep some whole.   Heat a pan, add oil and when hot add the potato wedges and fry till light brown. Frying the potatoes may be avoided, if you wish. Remove the potatoes, and set aside.  To the same oil add the cumin seeds, when they start spluttering, add the whole red chillis and asafoetida.  Saute few seconds and add the green masala, fry till oil surfaces.  Then add the sliced tomato and saute till it softens.  Then add the turmeric and coriander powder and saute for 3 to 4 minutes.  Add salt and mix. Add the green peas and mix well.  Cook till oil separates.  Then add a cup of water or more to adjust consistency of gravy to your liking.  Add potatoes and garam masala powder.  Test salt and add if required.  Mix everything gently and allow to simmer 10 minutes till oil surfaces.  Take off heat.  Remove to a serving dish and squeeze some lemon juice, if desired, before serving.  Serve hot with pulao, steamed rice, rotis or pooris and enjoy this delicious dish!!  Yummy…….

Jalapeno Hummus


Jalapeno Hummus

Ingredients

2 cups chickpeas, boiled

2 tbsp. Tahini (to make your own, see below)

2 whole heads, roasted garlic

1 tsp. salt

1 cup olive oil

1 tbsp. lemon juice

4 tbsp. pickled jalapenos (to make your own, see below)

Reserve some chickpeas and jalapenos for garnish

Add the boiled chickpeas, 1/ cup of the chickpea liqueur, roasted garlic, jalapenos, salt, lemon juice and half of the olive oil to a mixer and blend till smooth.  Add some more chana liqueur to get the contents of the mixer moving, if required.

Remove to a bowl.  Refrigerate for half hour to set, if the hummus is runny.  Garnish with the remaining olive oil, jalapenos and chickpeas.  Serve as an accompaniment, starter, appetizer, snack or even as breakfast with pita bread or crisps. Taste delicious with freshly baked homemade Foccacia!

To make homemade Tahini

1 cup white sesame seeds

¼ cup olive oil

½ tsp sea salt

2 tbsp. lime juice

2-3 cloves roasted garlic

1 tbsp. water

Dry roast the sesame seeds till light brown.  Leave to cool.  Grind the sesame seeds to a crumbly paste.  Add garlic, lime juice, salt and water and grind to a smooth paste, adding olive oil little by little.  Remove to a jar, top with olive oil and store.

To make homemade pickled jalapenos

1 cup vinegar

½ cup olive oil

1 tbsp. sugar

1 tbsp. salt

¼ kg. jalapenos

Mix together the vinegar, olive oil, sugar and salt.  Slice the jalapenos into rounds.  Add this to the vinegar mixture, to cover the jalapenos completely.  Transfer all of it to a glass bottle or covered bowl and keep at room temperature for two days.  Thereafter refrigerate and use when required, in garnish, sandwiches, salads, hummus, etc.

Vermicelli Kheer


Vermicelli Kheer

Ingredients

  • 1 Litre milk
  • 1/2 cup vermicelli
  • 1 tin (200 gms or 395 gms.) sweetened condensed milk, to taste
  • 1/4 cup Pistachios
  • 1/4 cup Almonds
  • 1/4 cup golden raisins
  • 1 tbsp. ghee
  • Salt to taste (optional)
  • 1 tsp. vanilla essence or 1/2 tsp cardamom powder

Method

  1. Soak the pistachios and almonds in some hot water for 10 minutes. Blanch, slice and set aside.
  2. Heat Ghee and fry the raisins lightly till they swell. Remove and set aside.
  3. Add the vermicelli and fry for a minute or two.
  4. Add the milk and cook till mixture is fairly thick.
  5. Now add the condensed milk to the milk mixture and continue cooking stirring to prevent the mixture burning, till the kheer is thick. I have used 200 gms condensed milk and found it sweet enough. If you like it sweeter, you may use the 395. gms tin.
  6. Add  the raisins and nuts and vanilla essence or cardamom powder.  Stir and take off heat.
  7. Serve warm or cold.

Delicious Black Olive Tapenade Recipe


Black Olive Tapenade

Olives are a rich source of Vitamin E.  Since table olives are processed, they are also high in sodium. 

Black olive tapenade is a classic Provencal spread from France!  It’s typically made from a combination of the following ingredients and anchovies,(Source Meta AI) which I have omitted:-

Ingredients

1 cup pitted black olives (kalamata or Nicoise)

8 to 10 cloves garlic cloves

1 cup chopped fresh parsley

2 tbsp. capers

2 tbsp. lemon juice

2 tbsp. olive oil or as required

Salt to taste

Ground black pepper to taste

Add all ingredients, except salt and pepper, to a grinder and grind to a paste, either chunky or smooth, as per your taste.  Season with salt and pepper.  Bear in mind that olives and capers already have salt in them, so use salt sparingly after tasting.

Serve on crackers, pita chips, toast or chips, as a dip with vegetables, bread sticks, bread or in sandwiches.  Have it with khubous, pita bread or chapati for breakfast or as a snack.

Here are some popular serving suggestions from Meta AI, for your homemade black olive tapenade:

Appetizers and Snacks

1. *Crostini*: Spread tapenade on toasted bread, top with cherry tomatoes or goat cheese.

2. *Veggie sticks*: Serve with carrot, celery, or cucumber sticks.

3. *Crackers*: Pair with crackers, such as water crackers or wheat thins.

Sandwiches and Wraps

1. *Panini*: Spread tapenade on one of the bread slices before adding other ingredients.

2. *Tapenade and cheese*: Combine with cheese, lettuce, and tomato for a simple yet flavorful sandwich.

3. *Wraps*: Add tapenade to your favorite wrap fillings.

Entrees and Sides

1. *Grilled meats*: Serve tapenade as a condiment for grilled meats, such as steak or chicken.

2. *Roasted vegetables*: Drizzle tapenade over roasted vegetables, like Brussels sprouts or sweet potatoes.

3. *Pasta*: Toss tapenade with pasta, cherry tomatoes, and basil for a quick and easy dinner.

Other Ideas

1. *Dip for fries*: Use tapenade as a dip for French fries.

2. *Stuffed mushrooms*: Fill mushroom caps with a mixture of tapenade, breadcrumbs, and cheese.

3. *Tapenade and egg*: Spread tapenade on toast, top with a fried or poached egg.

Feel free to get creative and experiment with different combinations!

How to Make Instant Recheado Masala for Perfect Marinades


Recheado masala is a basic masala in every Goan kitchen and is used for marinating fish, chicken or red meats for pan frying of stir frying. This is an instant masala, in case your run out of your precious stock of your original rechead masala.

Ingredients

1/2 cup Kashmiri chili powder

1.5 tbsp. Jeerem Meerem powder

2 tbsp. ginger garlic paste

2 tbsp. tomato Ketchup

5 tbsp. vinegar plus more if required

1 tbsp. coriander powder

1 tbsp. sugar (optional) I have skipped the sugar.

As you will notice, salt is not added to the masala. So before applying the masala to marinate the fish, etc. do add salt, as per your taste.

Methi Dosa Menthya Dosa Fenugreek Dosa


Methi or fenugreek seeds have good nutritional values and are excellent for diabetics, good digestion and for lactating mothers.

Ingredients

2 cups Dosa rice or basmati rice

2 tbsp. Fenugreek seeds methi seeds

1 cup coconut

½ cup jaggery, or to taste (optional)

Salt, as per taste

Ghee / oil, to make dosas

Making Batter

Wash and soak rice and methi seeds separately, for minimum 5 to 6 hours.

First grind the methi seeds along with water till smooth and fluffy.  Remove to a large vessel. 

Grind the rice in 2 batches.  Add half the rice to the ginder alongwith half  the coconut and grind to a smooth paste. Add to the vessel with the methi batter.

When grinding is complete, mix the batter well and leave to ferment overninght or for atleast 8 to 10 hours.  No fermenting agent has been added, so the batter will take longer to ferment.  Fenugreek by itself acts as a fermenting agent.

Making Dosas

After batter has fermented, mix well and add water if required to adjust the consistency.

Heat a dosa pan, preferably.  If not any frying pan may be used.  When hot, sprinkle some water.  Water will sizzle if pan is hot and at the same time helps in reducing the temperature of the pan.  This is necessary, otherwise the batter will not spread smoothly and evenly but is likely to separate from the pan when spreading.

Using a rounded ladle, pour some batter as required for thin or thick dosas and using the back of the ladle, spread in circular direction to make them as thin as possible.  If thick dosa is required, pour the batter and tilt the pan to spread the batter or spread it very lightly.

When the dosa is fully set and cooked, drizzle ghee in the centre and the sides of the dosa.  Remove and serve immediately for crisp dosas (or else it will loose its crispiness).  Thick dosas may be served hot or at room temperature.

To make sweet dosas, add the jaggery powder to the fermented batter and mix well.  Fry as above.

I have divided the batter into 2 batches and added jaggery to one half of the batter.

Serve with coconut chutney, idli podi, butter or ghee.

Pink Radish Salad


Pink radishes are rich in antioxidants and minerals like potassium and calcium and also contain additional phytonutrients. Available in the winter season, and consumed in winters, the vegetables are at their peak in season being fresh and sourced from farms locally. The also help lower blood pressure and are low in calories. Their crisp and crunchy flesh adds a delicious dimension to this simple yet healthy salad.

Ingredients

1 medium radish

1/2 tsp. Salt + 1/2 tsp. salt

1/2 tsp. sugar

2 tbsp. olive oil

A few sprigs dill leaves

Scrub and wash the radish and slice thinly. Add 1/2 tsp. salt, mix and leave to let it release its excess moisture for about 15 minutes. Squeeze out the water. Mix the oilive oil, salt, sugar and chopped dill and pour over the sliced radish. Mix well and refrigerate. Serve chilled.

Undhiyu vegetables bhaji, but it is not Undhiyu!


Winter vegetables have hit the markets in India, which means they are ‘in season’ now. It is always best to align your meals according to nature by consuming what is in season. This ensures your are ingesting food that is absolutely fresh and at its peak and this also goes a long way in supporting farmers and reducing our carbon footprints.

A traditional Gujarati preparation made in winters is the Undhiyu because most of the vegetables used in this dish are available only in winters as they are in season during the Indian winters. However, I love these seasonal vegetables and have made a simple and quick bhaji using the main veggies used in Undhiyu but it is not Undhiyu!!

Ingredients
1 Cup Surti Papdi
1 Cup Fresh Toovar (fresh Pegeon Peas)
1 Cup Papdi (flat broad beans)
1.5 cups Kand (Purple yam) cubes
5 to 6 small brinjals
1 small bunch fresh garlic
1 cup fresh coriander leaves
½ tsp. chilli powder
½ tsp. turmeric powder
½ tsp. cumin powder
½ tsp. coriander powder
½ tsp. garam masala powder
½ tsp. cumin seeds
1 tbsp. ghee
½ tsp salt or to taste

String the head and tail of the surti papdi and keep whole.  Shell the fresh toovar.  String the papdi and split it open and break into pieces.  Peel the purple yam and chop into cubes.  Cut the brinjal into four quarters.  Immerse the yam and brinjals in water till required.  Cut the roots of the fresh garlic, wash, drain the water.  Chop and keep aside.  Wash the coriander leaves and chop.

Heat a kadai, add the ghee, when hot add the cumin seeds and when it splutters, add the chopped yam and saute for 2 minutes till slightly brown.  Then add the spice powders from chilli to coriander powder, a little water to avoid burning the spices and mix.  Then add all the vegetables, chopped fresh garlic, salt, give it a mix and cover with a lid and cook for 5 minutes.  Then reduce the flame and cook till the veggies are soft.  Stir in between and add a little water to prevent the veggies sticking to the bottom of the kadai and burning. Once the veggies are done, add the garam masala powder, mix and cook further 2 minutes.  Then add the chopped fresh coriander and mix well.  Cover and cook 2 minutes more.  Take off heat.  Serve hot with rotis or pooris.  Enjoy!

Mutton Stew


This is one of my mother’s signature dish, prepared by her so often and we have done the same, yet not tired of this delicious preparation which is so easy and simple to make.  Make no use of any masala powders or ground masalas whatsoever.  Enjoy this mutton stew which is most definitely our family favorite!!

Ingredients

½ kg. mutton

3 big onions

4 tomatoes

4 green cardamoms

6 cloves

3” pc. cinnamon

6 black pepper corns

½ cup green peas (shelled)

2 medium carrots

2 medium (or 8 small) potatoes

8 small onions

2 tbsp. oil

Salt to taste

Method

Clean & cut mutton into medium pieces, wash well

and drain. Slice the 3 big onions, slice the tomatoes,

cut carrots into large pieces, cut the potatoes into

fours (if using small potatoes peel and keep whole),

peel the small onions and keep whole. Heat oil in a

vessel, add the whole garam masala and fry for a

minute. Then add the sliced onion and fry till brown.

Add tomatoes and fry well. Then add the meat, fry

for 5 minutes, add enough water for cooking and cook

till meat is almost cooked. The add all the vegetables,

water if required and continue cooking till the meat is

tender and vegetables are cooked. Add salt. Adjust

seasoning and simmer for five minutes.

Amla Chutney


Indian Gooseberry Sweet and Spicy Chutney

A powerhouse of Vitamin C, Amlas or Indian Gooseberry is a winter favorite as it’s a perfect immunity booster in the cold winter months!

Ingredients
6 Amlas or approx. 250 gms
5 cloves garlic, chopped
1 to 2 green chillies, chopped
1″ pc ginger, chopped
3 tbsp. Mustard oil (preferably)
1 tsp. mustard seeds
1/2 tsp. methi seeds (fenugreek)
1 tbs. Fennel seeds (saunf)
1/2 tsp. salt
1/2 tsp. black salt
1/2 tsp. black pepper prowder
1 tbsp. cumin powder
2 tsp. Kashmiri chilli powder
Pinch of Hing (Asafoetida)
3 tbsp. Jaggery
3 tbsp, White Vinegar
1/2 tsp. cardamom powder
1/2 tsp. garam masala powder

Wash and boil the amlas till soft.  Deseed and crush the flesh lightly.
Heat oil in pan, temper with mustards seeds, fenugreek and fennel seeds.  Add the curshed amlas with the green chilli, ginger and garlic and saute few minutes.Add the dry masala powders and salt.  Mix ell.  Then add jaggery, vinegar and cook on low heat till jaggery melts and oil surfaces.
Then add cardamom powder and garam masala powder and simmer 2 minutes.  Take off heat and serve with meals for a healthy and delicious accompaniment.

Palak Paneer


Main ingredient being Spinach, it would be worthwhile noting that spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, manganese, and folate, with an especially high content of vitamin K. Spinach is a moderate source of the B vitamins, riboflavin and  vitamin B6, vitamin E,  potassium, iron, manganese, and dietary fibre.

Ingredients

200 gms. Paneer, cut into desired cubes

2 bunches palak (spinach)

1 large onion, chopped

1 large tomato, blanched and chopped

1 green chilli, or to taste

1” pc ginger

5 flakes garlic

½ tsp. turmeric (optional)

½ cup milk

2 tbsp. cream

½ tsp. salt or to taste

2 tbsp. ghee or oil

Clean and wash spinach leaves, immersing in plenty of salted water.

Steam the leaves for 3 to 4 minutes, cool and grind to a paste.  Set aside.

Grind the chilli, garlic and ginger to a paste. 

Heat the ghee/oil and fry the chopped onion till soft and translucent.  Add the ground paste and saute till ghee separates, about 2 to 3 minutes.  Add the chopped tomato and cook till soft.  Add turmeric (if using), salt and palak paste and cook for 2 to 3 minutes. Add milk, stir and let it come to a simmer.  Then add the paneer stir and remove from flame.  It’s best not to overcook and to use minimum spices to avoid diluting the taste of the palak and ruin the texture of the paneer.  Just before serving garnish with cream.  Serve hot with rotis, pulao or jeera rice.

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