Beetroot Hummus

Beetroot Hummus watermark


Hummus in Arabic literally translates to mean chickpeas. That’s exactly what this mezze is all about.A combination of crushed chickpeas, tahini (sesame paste) some lemon juice,garlic and olive oil…And Voila a delicious dip to serve with grilled meats,crisp pita or even some chopped vegetables.

How about Jazzing up your favorite Hummus recipe with the goodness of beetroot? I’ve used some beetroot puree into a batch that I made up earlier this week.

The beetroot totally livened up the hummus and gave it a wonderful texture, sweetness  and a gorgeous color of course.The base recipe for the Hummus is pretty much a standard one. It was almost all gone and I had to reserve some to take a quick picture for this blog post.


  • 1 cup boiled chickpeas ( or tinned)
  • 2 tablespoons Tahini
  • 1 pod garlic (crushed)
  • 2 tablespoons Olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup yogurt
  • 1/4 cup pureed beetroot ( 1 small beetroot boiled and pureed)
  • sprinkling of sumac


  1. Put the chickpeas into a food processor and blend for a minute.
  2. Now all  ingredients (except yogurt ) and blend further for 3-5 minutes till the mixture is smooth.
  3. Place in a small bowl and whisk in the yogurt.
  4. Drizzle some more Olive oil and sprinkle some sumac or zaatar powder.
  5. Garnish with some chopped parsley.

Goan Prawn Curry: A recipe from My Mum-in-laws kitchen

The kitchen is the heart of your home. Now if you love cooking just the way I do I’m sure you would agree with this. It is your space to recreate a magical recipe or experiment with another or perhaps follow one that has been handed down from one generation to another. A very warm welcome into my kitchen dear readers and here is a recipe for a Goan Prawn Curry.A recipe handed down by my mother-in-law and one that I treasure.

It has over the years become my to go Curry and a family favorite too.


I learned to cook fish with my Mother in-law patiently explaining me the process while she cooked, while  I hurriedly jotted  down the notes. Now this was a couple of decades ago when I was a newly wed. I still have all those yellowed notebooks with hand written recipes. Most of them seem na o brainer now as I seem to have mastered the art of Goan Cooking, being married to my through breed Goan husband and a finicky one that too. Well at least he is one when it comes to cooking fish the Goan way.
I still treasure those notebooks though .Some pages seem frayed and tattered and some still legible. While I seldom need to look at this recipe as I’ve been cooking it for years now ,I thought it would be the perfect one for my blog post.




The curry uses simple ingredients of fresh prawns, onions, garlic paste and a paste made up of freshly grated coconut,red chilies and roasted coriander seeds. It is a wonderful,l tangy and flavorful curry and best served with rice.

With Love From my Kitchen to yours…


  • 250-300 grams medium Prawns ( De-shelled and deveined)
  • 1 medium Onion (finely chopped)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Red chili powder
  • Salt to taste
  • 3 tablespoons Coconut Oil

To be ground to a fine paste:

  • 100 grams fresh grated Coconut
  • 4-6 Red chilies (preferably Bedgi)
  • 1/2 teaspoon peppercorns
  • 2-4 pods garlic
  • 1 teaspoon roasted coriander seeds
  • 1 teaspoon roasted cumin seeds
  • a small ball of tamarind


  1. Wash the prawns under water and marinate with a pinch of turmeric and chili powder and keep aside.
  2. Grind all the ingredients under the paste mixture with a little water.
  3. Heat some coconut Oil in a pan and add the Onions and fry till medium brown.
  4. Add the prawns and mix well. Cook for about 8-10 minutes or till prawns are cooked.
  5. Add the ground mixture and fry for a minute.
  6. Now add sufficient water to make it a medium thickish curry consistency.
  7. Serve with rice.

Cooking My Secret Indian Recipe in the Kitchens of Renaissance Mumbai: Kolhapuri Mutton Masala



I was absolutely thrilled when I was approached by a couple of weeks ago, inviting me to a wonderful event at the Renaissance Mumbai convention center. The focus of the event being  a series of cook offs promoting home chefs at the hotel kitchens. It kicked off on Mothers Day in May this year and was proposed for a period for six weeks thereafter .This would mean each participant would have to submit their secret indian recipe that they would like to cook at the hotel kitchen.

I knew exactly what my secret recipe was and how I would go about it. It would have to be the Mutton Kolhapuri that I learned from my Grandmothers kitchen. A fiery and aromatic curry and certainly not for the faint hearted. This curry is a lovely coconut based curry with a mix of special spices that are dry roasted and ground together to give it the essence of an authentic Kolhapuri flavor.The thrill of cooking in a hotel kitchen was certainly going to be an experience to remember for years to come. And so I excitedly submitted my recipe for approval.

The last few weeks saw a couple of trials  in my own home kitchen getting the exact proportions of the masala right. This being the key ingredient in making the Kolhapuri mutton a hit recipe.



D-day arrived on June 14th. My chauffeur driven car arrives at 8 am sharp and I soon arrive at the Renaissance. I’m greeted by  Executive chef Bijoy and settle down chatting with him over coffee at one of their coffee shops Fratelli.

I’m pretty confident that I would be able to handle the day of events as I’m assigned a lovely assistant Chef Pranali who is very helpful indeed. I quickly run through the list of ingredients just to ensure all is in order and get cooking with  my recipe for the lunch buffet to be served at The Lake View Café.

Ingredients collage


It’s smooth sailing in the kitchen and in a period of about 3 hours I have a delicious Kolhapuri Mutton ready to be served and sufficient for about 60-70 guests.

The guest soon start arriving and my dish has now been set up at a special work station. The restaurant has even printed the recipe sheets for guests so that may want to follow it at home. Many of the guests come and applaud me on the effort and the dish. I’m thrilled to bits when a family that are from Kolhapur taste the dish and give it their seal of approval.


It was a brilliant experience cooking in the kitchen at Renaissance Mumbai Convention Center. A big round of thanks to Chef Bijoy, Chef Udit and Chef Pranali for all their assistance. Of course  a big thank you to SecretIndianRecipe for making this event possible.


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Kolhapuri Mutton Masala (Tambda Rassa) Serves 7-8 people

Kolhapuri Masala (Makes 1 cup this recipe needs 4-5 teaspoons)


  • 1 cup dry red chilies (preferably Bedgi)
  • 1/2 cup grated dry coconut
  • 1 tablespoon Coriander Seeds
  • 2 Tablespoons Sesame seeds
  • 2 tablespoons Poppy seeds
  • 1 tablespoon black pepper corns
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cloves
  • 1 tablespoon Cumin seeds
  • 2 bay leaves
  • 1/4 teaspoon nutmeg powder
  • 1 tablespoon red chili powder
  • 1 teaspoon Oil

For the Mutton

The Mutton should be cooked in advance as follows

  • 750 grams Mutton (Bone and boneless, cooked as follows)
  • 6-7 garlic pods
  • 1 inch piece ginger
  • 1/2 teaspoon turmeric powder
  • 2 medium Onions (chopped finely)
  • 1/2 cup Oil
  1. Make a paste of the ginger and garlic.
  2. Marinate the mutton in ginger garlic paste and turmeric and keep for half an hour.
  3. Fry the finely chopped onions in half cup oil for about 15 minutes till brown. Next add the marinated mutton to the onions and fry further for 15 minutes. Add water to just about cover the mutton and let it cook for 1 hour or till the mutton is cooked and tender.(May take about a little longer too)


    • 2 teaspoons Poppy seeds
    • 1 1/2 teaspoons cumin seeds
    • 1 1/2 teaspoons sesame seeds
  • 30 grams dry grated Coconut (grated and toasted till medium brown)
    • 30 grams fresh coconut (grated and toasted till medium brown
    • 1/3 Cup chopped Coriander


  • Brown Onion Paste of 3 medium Onions (sliced finely, browned in a bit of oil and made into a paste)
  • 5 medium Tomatoes ( Blanched and pureed)
  • 4-5 teaspoons Kolhapuri masala (depending on spice tolerance)
  • 4 tablespoons Tomato paste/puree (ready pack-optional)
  • Salt to taste
  • ½ cup oil
  • Chopped Coriander (To Garnish)
  • 1 teaspoon garam masala (to add at last)



  • To make the Kolhapuri Masala:

(This makes 1 cup .Recipe needs 4 tablespoons, rest can be stored)

1) Take a Pan. Add all the spices except red chili powder and nutmeg powder. 2) Heat 1 tsp oil and coat all the spices by mixing well. Roast the spices over medium high heat. Stir continuously to avoid burning. 3) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will change color Once you get an aroma of these spices these are done. Do not over roast too much, else the spices will burn. 4) Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well. 5) Store the masala in an airtight container.

Directions to make the Mutton Masala:

  1. For the Mutton Masala: Wash the mutton well and keep aside. Ensure all the water has completely been drained.
  2. Firstly grind the ginger and garlic to a paste and mix it with the turmeric and marinate the mutton with this paste for half an hour. Next heat about half cup of oil in a pan and brown the finely chopped onions. Add the marinated mutton and sufficient water to cover the mutton and let this cook covered for about an hour or pressure cook for 23 minutes.
  3. PASTE A: Next dry roast the Poppy seeds, cumin and sesame seeds separately and then mix together. Remove and keep aside. In the same pan dry roast the dry grated coconut till medium brown. And then dry roast the fresh coconut till medium brown. Mix with the seeds and dry grind both the coconut (dry and fresh) and seeds mixture and add a handful of chopped coriander and grind well to a smooth paste. You may add a teaspoon of water to this while grinding.
  4. PASTE B: Next dry roast the sliced onions and fry till reddish brown in color. Add a tablespoon of oil in the end. Grind the fried onions to a paste.
  5. Next Blanch the tomatoes for about 20 minutes. Peel the skin off and puree them.
  6. Heat the remaining half cup of oil. Add the fired Onion paste and fry for a minute or two Next add the fresh tomato Puree and cook till it combines well with the onion mix and it releases the oil. Add a teaspoon of the Kolhapuri masala and fry further. Lastly add the Coconut and seeds paste and mix well. Add some water and cook for 5 minutes.
  7. Now add the above entire curry mixture to the cooked Mutton. Add 4 more teaspoons of Kolhapuri masala. (Add more if you want it spicy) Season with salt. Add a little water if the curry is too thick Sprinkle a teaspoon of garam masala and garnish with chopped coriander.
  8. Serve with Chappati’s , Bhakris or rice

The Gnocchi gods must be smiling upon me: Potato Gnocchi with Garlic and Parsley

Watermark There’s a good reason when I say that the Gnocchi gods must be smiling upon me. There have been relentless attempts  at making a Potato Gnocchi in my kitchen. The compulsive behavior stemmed from a love for a good Gnocchi and numerous rounds of disasters ranging from a magnitude of 7.5 to 9 on the Gnocchi Richter scale. The first time around the potatoes were over cooked. The next time I just decided to mash them with a fork ,didn’t bother with  potato ricer  (despite having bought  one just for the Gnocchi making event) and had a lumpy mess. There were the eggless recipes which fell apart and  went straight into the trash can…and the list went on, too dense, undercooked, hard and so and so forth. Continue reading

Baked Brown Butter Doughnuts with Chocolate Glaze

 “Between the optimist and the pessimist, the difference is droll. The optimist sees the doughnut; the pessimist the hole!


Doughnuts watermark

Yes I’m insanely mad over chocolates and desserts and cake. But never have been much into doughnuts. While a chocolate glazed doughnut and a coffee is a match made in heaven for most, It has  never grabbed my fancy.Perhaps a Crueller with a coffee once in away at a Krispy Kreme and that was as much I would indulge in them. However I’ve  often toyed with the idea of making some up for the dear son. My mum would make the fried mini ones when we were kids and sure I could borrow her recipe.But just the thought of a deep-fried greasy as ever doughnut was enough to keep me away. ( Mind you I loved the ones she made ,as a kid) Why cant one bake them instead, is something I’ve often wondered?

Continue reading