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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.

Besan Ladoos


Try these super easy and simple Besan ladoos. Whether called Ladoo, Laddu, Laadoo … they taste just Yum, melt in your mouth. Do try!!

Besan Ladoo

Makes 12 ladoos

Ingredients
2 cups besan
1 cup powdered sugar
1/2 cup ghee

¼ tsp. turmeric

¼ cup cashewnuts, chopped fine
2 tbsps. Almonds/Pistas peeled, sliced
½  tsp. cardamom powder

¼ tsp. powdered nutmeg

Method

Begin roasting besan over a low flame, adding ghee 1 tbsp. at a time. Add the turmeric. Roasting will take approx  20 to 30 mins. The colour should turn deep, almost light brown. Add more ghee if required.  The besan should not look too dry.  If it is too dry add a tbsp of ghee.  If too wet add additional sugar later.

Add the sliced nuts, (reserve some for garnish) and roast 5 minutes on very low.  Take off flame. Leave aside to cool a little.  When mixture is still warm add sugar, cardamom and nutmeg powder.  Form into ladoos while still warm. Garnish with pista and almond slices.  I used melon seeds and saffron strands to give it an exotic twist!! 😉

Mince Green Masala


This is my favorite mince recipe, which is my mother’s recipe from the book “Mai’s Recipes”. When I was pregnant for my daughter, I was craving this dish made by my miother all the time. My mother managed to send it across to me and for the next couple of days, this mince was my only diet for breakfast, lunch, dinner and as a snack!! Goes without saying that my daughter also loves mince!

Mince (Green Masala) – Mai’s Recipes

Ingredients

½ Kg. Mince (Mutton or Beef)

1 large Onion

1 large Tomato

1 cup black peas

2 cloves

1” cinnamon

4 pepper corns

1 tbsp. Vinegar

1 tsp. Salt or to taste

2 tbsp. Oil

1 tsp. Sugar (optional)

Grind to a paste

4 green chillies

1 small onions

¼ tsp. black peppercorns

1 tsp. cumin seeds

1” pc. Cinnamon

2 cloves

8 flakes garlic

1” pc. Ginger

½ tsp. turmeric powder

Method

Wash the black peas and soak in water for approx. 6 hours. Wash mince and drain well.  Chop onion and tomato. Heat oil in a vessel.  Add the cloves, cinnamon and peppercorns and fry for a while, then add the chopped onion and fry till light brown.  Add the chopped tomato and fry till soft.  Add the masala paste and fry stirring all the time till oil separates.  Add the drained black peas and stir for a few minutes. Add the mince and salt and mix well, add 1 cup of hot water and cook till mince and peas are done.  Add vinegar, sugar and simmer for 5 minutes till oil surfaces.

Puran Poli Traditional Puran Poli Recipe


PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.

Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.

Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.

While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.

Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.

The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh,  holige or obbattu in Kannada, puran poli in Marathi,  payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

PURANPOLI – Makes 12 Puranpolis
For Puran
1 cup Chana dal/Split chickpeas, soaked for 2 hours
½ cup Jaggery
2 tbsp. sugar (optional)
1/2 tsp Nutmeg powder
1/2 tsp Cardamom powder
¼ tsp. Saffron strands
½ tsp. Salt

For Dough
1 cup Maida
½ cup Wheat flour
½ cup Rice flour
½ tsp. Salt
10 tbsp. Oil
½ cup water

To make the dough:
In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil.  Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky.  Knead again adding 2 tbsp. water and 2 tbsp. oil.  Keep kneading for 10-15 minutes.  If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook.  Rub oil on the dough, cover with a wet cloth and rest for 2 hours.

To make the Puran::

Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool.
In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula.  You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry.  Leave to cool.

To make the puranpolis:

Knead the dough for a minute and divide into 12 equal portions.  Divide the puran mixture into 12 portions.  Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.

Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.

Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side.  Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee.  Absolutely delicious and scrumptious.

Brinji Rice


Brinji Rice is a Tamil based rice preparation where mainly short grain rice is used in the South. But here I have used Basmati Rice to standardize the rice rather than choosing from a wide variety of rice available. Brinji Rice is more like a biryani but without the use of curd. Here coconut milk and peppers or green chilli are used.

Brinji Rice

Brinji Sadam (Tamil recipe)

A One pot dish! Enjoy with yogurt or raita of your choice.

Ingredients

1 Cup Basmati rice

1 medium onion, sliced

1 medium tomato, chopped

1 Potato, cubed

1 Carrot,  cubed

½ cup cauliflower florets, soak in warm salted water till required

½ cup green peas

1 small green capsicum, chopped 

½ cup chopped French beans

1” cinnamon

1 Cardamom

2 Cloves

2 Bay leaves

1.5 cups coconut milk

½ cup water

1 tsp. salt or to taste

2 tbsp. Ghee

For masala paste:

Grind following with a little water

1 tbsp. grated coconut

½ cup coriander leaves

¼ cup mint leaves

2 Green chillies

1” Ginger

6 Cloves garlic

1/2 tsp. fennel seeds

2 Green cardamom

2 cloves

1” Cinnamon

Method:

Wash, drain and soak rice for atleast 30 minutes. Grinnd the masala paste and keep aside.

Heat ghee in a heavy bottomed pan, add the bay leaves, cloves, cardamom and cinnamon, saute for a few seconds.  Add the onion and fry till light brown.  Add the tomatoes and cook till soft.  Then add the green masala and saute till the raw smell disappears and oil begins to separate.  Add all the vegetables, mix well and saute for a minute.  Add the rice and fry mixing well till the rice grains are coated with the masala.  Add the coconut milk, water and salt and mix well.  Bring to a boil, stir, reduce heat and cover and cook till water is absorbed.If using a cooking, pressure cook on medium for 1 or 2 whistles or 8 minutes.  Switch off and leave for pressure to drop on it’s own.  Open and mix the rice so the spices and veggies are evenly distributed with the rice.

Serve hot with yogurt or any raita of your choice.

Millets Dosa and Idli with Onion Garlic Chutney


Millets Dosa and Idli with Onion Garlic chutney

Ingredients

1.5 cups Sorgum (Jowar)

½ cup Urad dal (Split black gram)

½ cup chana dal (split Bengal gram)

1 tbsp. fenugreek seeds (methi)

¼ cup poha

Salt to taste.

Add all the ingredients from Jowar to fenugreek seeds to a vessel.  Wash well and drain.  Replenish with water and leave to soak for atleast 8 hours.  Drain out the water, put fresh water and add ¼ cup poha.  Grind the ingredients in batches to a thick smooth paste.  Transfer the batter to wide large vessel and leave to ferment overnight.

Once fermented, add salt and mix well.  Set aside for half tone hour, if possible.  Prepare the dosas and idlis.  Heat a griddle to very hot, sprinkle some water to bring doen the temperature a bit, wipe the pan clean and pour 1.5 ladle of batter (depending on the size of the pan) and spread in concentric circles to cover the pan.  Cook on medium heat.  When light brown drizzle some ghee in the center and the sides, fry till golden brown and remove.  Serve crisp and hot with chutney and sambar. 

To make idlis, heat the idli steamer.  Grease the idli molds and fill with batter.  Steam for 15 minutes.  Pierce with a toothpick to check if they cooked.  Remove.

Onion Garlic Chutney

Ingrediens

1 medium Onion, sliced roughly

¼ cup garlic, peeled

1 tbsp. urad dal

1 tbs. chana dal

4 red chillies

Small pc. Tamarind

Salt to taste

Tempering

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. oil

Take oil in a pan, when hot add the urad and channa dal and fry till golden.  Then add the onion and garlic and chillies and fry till light brown.  Take off heat and leave to cool.  Then grind to a paste with tamarind and salt.  Remove to a bowl.  Prepare tempering by heating oil, add the mustard seeds, when they splutter add curry leaves and pour over the chutney as garnish.  Serve with Doss and Idlis.

Whole Masoor Green Curry Akkha Masoor


Masoor Dal, like all the pulses has numerous health benefits making it essential to be added to the diet. It helps to lower cholesterol and blood pressure levels making it good for the heart. It contains dietary fibres and protein helping to keep the blood pressure normal and also assures the heart to be free from any disease providing a good source of folate. It is beneficial for diabetics to have masoor because it has a low glycemic index. It has Vitamin E and lutein which are good for the eyes. It also helps improve digestion because of the prebiotic carbohydrates present in it and the laxative property helps to prevent constipation. As these pulses are a good source of iron, it helps the pregnant ladies providing that extra energy required for their babies. All the above mentioned benefits make this dal a super hero of every kitchen.

This is my mother’s recipe form the book “Mai’s Recipes”.

To obtain a copy of the book, please check out the following link,

or Watsapp me (Cecilia Pinto) on +91 98 33 45 71 88.

Mai’s Recipes Contact details

Prawn Dangar


Prawn Dangar, typically prawn cutlets is a popular and much loved dish in Goa. It can be served as an accompaniment to any main meal or as a snack or appetizer.

Ingredients

1 Cup Prawns, preferable small prawns

2 medium Onions, chopped finely

2 green chillies, chopped

½ cup coriander leaves, chopped

½ tsp. ginger garlic paste3

½ tsp. turmeric powder

½ tsp. chilli powder

½ tsp. coriander powder

1 tsp. salt or to taste

1 tsp. tamarind paste or lemon juice

1 tsp. sugar (optional)

2 tbsp. gram flour (Besan)

1 tbsp. rice flour

2 tbsp. grated coconut

Rawa (semolina) for coating

Oil for shallow frying

Clean, wash and drain prawns.  If using large prawns, chop them into small pieces.  Squeeze out all the excess water and transfer to a mixing bowl.  Add all the ingredients from Onions to coconut.  Mix well, squeezing the mixture so that it binds well.  Cover and keep the mixture aside for 15 minutes.  Form the mixture into golf sized balls, flatten a bit and coat with rawa.  Shallow fry for 5 minutes on each side, till golden brown and crisp. Serve as an accompaniment to a main meal or as a snack or appetizer with ketchup or green chutney.

Bhindi Kadhi and Khichidi Combo


Bhindi Kadhi

Ingredients

100 to 250 gms. Lady’s fingers (as desired)

1” Ginger

4 medium green chillies or to taste

2 tbsp. coriander leaves

2 tbsp. ghee

2 cups buttermilk, undiluted
1 tsp. Turmeric powder

1 tbsp. gram flour

½ tsp salt or to taste

Wash lady fingers and slit each in half.  Deseed if desired. Chop ginger, green chillies and coriander leaves.  Heat ghee in a vessel and fry the lady’s fingers on very gently heat till tender. Add all the remaining ingredients, mix well, and bring to a boil.  Reduce flame and simmer for about five minutes. Serve hot with plain rice or khichdi.

Ponsache Gariyo Jackfruit Fritters


Ponsache Gariyo – Jackfruit Fritters

Halasina Hannina Mulka

½ cup boiled rice

½ cup basmati rice

2.5 cups jackfruit

¼ cup jaggery or to taste

1/2 cup fresh coconut

¼ tsp. Black pepper

Salt to taste

1 tsp. cardamom seeds

Oil as required for frying

Method

Soak rice for minimum 4 hours.  Grind Alongwith all ingredients to a smooth thick paste.  Drop spoonful of batter in hot oil or use your fingers to scoop up the batter and drop into the oil.  Fry on medium heat to golden brown.  Enjoy as tea-time snack or for breakfast.

How to clean and cook Kandi Pith of Banana Stem


Banana Stem, Plantain “Kandi” Vegetable

How to clean and cook Kandi

Banana stem has a wide range of health benefits and it is advisable to consume this vegetable periodically, where available.  Some of the health benefits include helps prevent constipation, acts a detoxifier, helps with kidney issues, regulates blood pressure, prevents urinary tract infection, prevents diabetes, etc. It is highly beneficial to health especially in summers and is full of fibre.

Ingredients

1 Kg. Kandi

1 Onion sliced

1 tsp. urad dal

1 tbsp. Bafat or any mixed masala to taste

1 tsp. Mustard seeds

1 sprig curry leaves

2 tbsp. tamarind pulp

1 tbsp. jaggery

½ cup fresh grated coconut

Salt to taste

2 tbsp. oil

Method

Kandi is the pith, the innermost tender portion of the banana tree trunk which is used after the tree bears its fruit to full term.  Try to get a very tender kandi. Remove the top and bottom of the trunk, and slice vertically to remove the outer layers to reveal the inner most pith the cylindrical white part which is called the “Kandi”.  Slice the Kandi into thin circles and remove all the fibers and cut the vegetable into small cubes and immediately immerse in water to prevent oxidation.

Rinse the chopped Kandi and boil with 1 tsp. salt and ¼ tsp. turmeric powder  till tender.  In a pan add oil  And when hot add the mustard seeds and allow to splutter.  Then add the curry leaves and sliced onion and fry till soft and translucent.  Add the bafat masala powder, toss and add the boiled kandi and mix well.  Cook 5 to 7 minutes then add the jaggery and tamarind pulp.  Stir well and simmer 5 minutes, then add the grated coconut, mix and let it heat through and simmer 5 minutes.  Serve hot as an accompaniment with any main meal.

Salted Raw Jackfruit Vegetable Stir Fry


Salted raw jackfruit vegetable / Brined raw jackfruit stir fry / Uppad Pachir Aajadina / Salla Upkari / Ghare Sukhe

Ingredients

2 Cups Brined raw jackfruit

1 Onion, sliced

1 tsp. mustard seeds

1 sprig curry leaves

4 flakes garlic, crushed

1 tbsp. bafat masala powder, or to taste

(Alternately use 1 tsp. chilli powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder & ¼ tsp. cumin powder)

¼ cup fresh grated coconut

2 tbsp. Oil

Remove the jackfruit petals from the brine and soak in plain water for an hour or two and rinse in 2 to 3 changes of water to remove excess salt.  Then shred the petals by hand and set aside.

Heat a pan, add oil and when hot add the mustard seeds.  When they splutter add the crushed garlic and curry leave and toss.  Then add the sliced onion and fry till light brown.  Add the chilli, turmeric, coriander & cumin powder and mix well.  Then add the shredded jackfruit and mix well.  Add ¼ cup water, mix and let cook for 5 to 7 minutes.  Then add the grated coconut, mix well and cook 1 minute.  Remove from heat and serve hot as an accompaniment with any meal.  Tastes delicious.

P.S.: How to salt raw jackfruit

500 gms. Jackfruit bulb

3 to 4 tbsp. salt

½ cup boiled and cooled water

Slit the jackfruit bulb and remove the seed and pith.  Wash the jackfruit petals and place a layer of the jackfruit in a glass dish.  Sprinkle a tablespoon of sea salt over the layer.  Cover with another jackfruit layer and add salt.  Repeat till all the jackfruit is used.  Pour the water over the jackfruit, cover the dish and set aside for 2 to 3 month to marinate.  However, after one month, the jackfruit is ready for use.

Aamle ka Murabba


Candied Indian Gooseberry

Aamle Ka Murabba

Aamla (Indian Gooseberry)

These fruits have a rich amount of Vitamin C which not only keeps winter blues away but also helps keep the body cool in summers. 

The amla fruit is eaten raw or cooked into various dishes, such as dal (a lentil preparation) and amle ka murabbah, a sweet dish made by soaking the berries in sugar syrup until they are candied. It is traditionally consumed after meals

In Ayurvedic traditional medicine, dried  and fresh fruits of the plant are used as a common constituent

Ingredients

15 Aamlas (Indian Gooseberry)

Salt

¼ cup water

1/4 kg. Sugar

1 Lemon                                                       

Method of preparation

Wash the Aamla and soak in salted water for 2 days to make the skin firm to avoid rupturing the skin when cooking.  Drain, prick with a fork.  Transfer to a vessel, cover with water and boil for 3-4 minutes.  Drain.

Wash the lemon and cut into quarters.

Boil ½ cup water in a vessel, add sugar and lemon, bring to a boil and remove the scum. Continue to cook until 2 string consistency.  Add the boiled aamla and cook for 2-3 minutes.  Remove and cool. Transfer to a sterilized glass or ceramic jar, cover with a muslin and secure.  Leave to mature for 2 days.  Remove the muslin and cover with a lid.  Enjoy one aamla after lunch and dinner to reap its healthy benefits.

Jackfruit Mandas, Ponsache Mandos, Dhonas


MANDAS, Jackfruit Mandas

Goan Ponsache Mandos or Dhonas

Ingredients

2 cups boiled rice

2 cups fresh grated coconut

2 cups jaggery

2 cups ripe jackfruit

1 tsp. cardamoms, powdered

1 tsp. Salt, or to taste

½ cup cashewnuts/almonds (optional)

Method

Wash and soak the rice for 3 to 4 hours and grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.  Add the cardamom powder and let it stand for about an hour. Add the chopped nuts, if desired.  Bake or steam till done.  To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.

Chicken Sukka, Traditional Manglorean Chicken Sukka


Recipe from the book “Mai’s Recipes” – Contact us for your copy!

Chicken Sukka, Manglorean Chicken Sukka

Ingredients

1kg. chicken

1 coconut (preferably fresh)

1 onion, sliced

2 tomatoes, chopped

2 tbsp. oil

Salt to taste

Roast (each separately) & grind

to a coarse paste

7 kashmiri chillies

1 tbsp. coriander seeds

1 tsp. cumin seeds

1tsp. mustard seeds

½ tsp. black pepper

¼ tsp. turmeric powder

¼ tsp. methi seeds

Method

Clean, remove skin and cut chicken into small pieces.

Heat oil, fry the sliced onion, when light brown add tomatoes and fry for 5 minutes.  Then add the chicken and cook till almost done.  Add the masala paste, salt and little water (if required) and simmer till done.  Adjust seasoning.

Tip: To improve taste, avoid adding water

        as far as possible.

Mixed Vegetable Pickle


MIXED VEGETABLE PICKLE

Ingredients

1 kg. carrots

½ kg.Tendlis (Ivy Gourd)

½ kg. raw papaya

10 green chillies

2” pc. ginger

2 pods garlic

1 litre vinegar

1 cup sugar

½ kg. oil

Few curry leaves

1 tsp. mustard seeds

Salt to taste

(For carrot pickle, use 2 kgs.carrots and omit papaya and gerkins)

Roast & grind to a paste in vinegar

100 gms red chillies

1 ½ tsp. mustard seeds

1 tsp. cumin seeds

1 ½ tsp. turmeric powder

1 tsp. black pepper

½ tsp. fenugreek seeds

1 ts. asafoetida (hing)

 Method

Wash vegetables, drain and cut into thin strips.  Do not wash after cutting.  Salt well and dry in the sun for 2 days.  Chop the green chillies, ginger and garlic finely.  Boil oil in a vessel, add mustard seeds and curry leaves.  Then add the cut masala and fry till light brown.  Add the ground masala paste, remaining vinegar and sugar and cook 5 to 10 minutes.  Then add the dried vegetables and mix well.  Bottle when cool.

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