Tag Archives: easy


29 Jan

Fish is my weakness! I must have been a bear or a kingfisher bird in my previous birth that I love fish so much! Sometimes when fresh fish is not available or was too expensive, our household would make do with dried fish. Some people get offended by the smell of dried fish, but honestly I love it, it assures me something good is being cooked, and nothing accompanies better for me personally when it comes to solkadhi and rice other than kismoor. Solkadhi I will feature in another blog post. But let me introduce you to kismoor, it is not a very famous dish, but famous in Konkani cuisine, popular among Saraswat brahmins, it is an accompaniment with roti or rice more like a dry fish crispy chutney. When it comes to dry fish the most boring job is to clean it, it is time-consuming and you get very little portion to actually cook it with but it is so worth it.

Tip: Cleaning dried fish is an important task. Make sure you remove the head and tail of the fish, I also scrape the legs out, but you may leave them on. careful with those dried shrimp, they are sharp.

All you need:

  1. 1 cup dried shrimp(sukat)
  2. 1/2 cup shredded coconut
  3. 1/4 cup finely chopped onion
  4. 1 tsp red chili powder
  5. 1/3 cup chopped cilantro
  6. 1 kokam(amsul) soaked in little water
  7. Salt as required
  8. 1 tsp oil
  9. 1 each fried/roasted papad(optional)

Ready, Set, Go:

  1. Refer to the picture above, crush the red onion with hands and rub in the red chili powder. Stir in the soaked kokum water, make sure you don’t add too much, it will be too sour and watery. Don’t forget to wash your hands.
  2. Combine the coconut and cilantro.
  3. In a wok, add tsp of oil and roast the dried shrimp until crispy and changes color to light golden. Turn off heat.
  4. Only before serving, combine all the things together, mixing with hand if possible, reserve the papad and crush it over the mixture just before eating.

Mango Kulfi or pop

25 Jun

IMAG2084Summer means lots of cooling down at the pool, lakes, water parks, dams, and feasting on cold icecreams, pops, smoothies and other cold beverages. You don’t feel too hungry, you are always thirsty and crave for anything cold. I make sure every summer I have pops in my fridge. I love mango pops and when you add cream to it just makes it even better. In India that is called kulfi.   Sharing a well known recipe for Mango kulfi. Next on my list in watermelon cucumber pops.

Tip: I added saffron strands in each mould for the extra oomph! Don’t forget to soak saffron strands in 2 tbsp warm milk or hot water before using them.

All you need:

  1.  3 cups milk
  2.  1/2 cup condensed milk( if you do not have this, increase the cream and sugar quantity)
  3. 1/2 cup cream
  4. 4 tbsp sugar
  5. 1 tsp cardamom powder
  6. 2 ripe mangoes pureed or 1 cup mango pulp
  7. 1 tsp cornstarch

Ready, Set, Go:

  1. Mix everything together in a heavy bottom pan except for mango pulp and cardamom powder. Bring to boil carefully not letting the milk stick to bottom stirring occasionally.
  2. Simmer down for 20 minutes.
  3. Cool down. Add pulp and cardamom powder.
  4. Blend in a blender or just mix it thoroughly.
  5. At this point you can either use a sieve for extra creamy texture but I love my lumps 😉
  6. Pour in moulds. Refrigerate overnight.

Simple Zuccotto

27 Nov

It is late in the month, my posts are generally updated early in a month but I am so excited for my travel that I am hardly finding time to get on the computer. It is freaking chilly here in Texas now I don’t like typing with cold rough hands! Ha! Excuses, excuses…well, excuse me for daring to try something far far away from my culture and traditions and stepping out in a new zone. I tried zuccotto, although I made this in a single serving size in case I fail, but I did not(don’t judge the first pic, it was a trial), so here is a full fledged recipe of an Italian dessert…a simple zuccotto. I call it simple because it is not one of the fancy ones! Ha!

Tip: You can use different liqueurs for different flavor for a personalized zuccotto. If not essence works fine. You can go absolutely fancy with frosting, icing, nuts, etc.



All you need:

  1. 1 sponge/pound cake (rectangle shaped)
  2. 3 cups vanilla icecream/favorite ice-cream
  3. 3 tbsp almond or favorite liqueur (I used amaretto)
  4. 3 tbsp brandy(optional but I would not skip it 😛 )

Ready, Set, Go:

  1. Slice the entire top half of the rectangular cake and invert a bowl (round shaped) on the rectangle piece. Cut around the edges. This will form the base of zuccotto and I will call this a lid. Set aside the round piece or the lid.
  2. Slice the remaining cake into long rectangular pieces. Arrange the slices side by side making sure they overlap so that the icecream filled inside does not stick out and remains a surprise! Lightly press the slices against the bowl.
  3. Trim off excess edges around the bowl. The round piece has to go on top so make sure that the edges are trimmed.
  4. In a separate bowl combine the liqueur and brandy and sprinkle all over the cake in the bowl. Press again lightly to make sure all the spaces are nicely secured. At this point you can add dry fruits, berries or chocolate chips in the ice-cream if you want. If you don’t have any of that move on to the next step, remember I didn’t have any of this!
  5. Dunk the the icecream to fill in the entire cake. Spread evenly.
  6. Cover with the lid(the round piece/base). Make sure you cover the cake with lid immediately, cut earlier in a round shape.
  7. Wrap the entire bowl with plastic wrap and pop it in the freezer for 2 hours, you can then refrigerate it further upto a day.
  8. When it is ready just invert on a plate. Cut as you like. Done! Or you could go fancy with the frosting, icing, do whatever you want to! Yum!

Fodni Anda Bhaaji (Tempered Masala Eggs)

10 Oct

Eggs and I go back a long time. I cannot stop humming a Hindi song as I write this post. We became friends very easily. My morning always started with 3 toasted slices of bread and fried egg. I have never parted with eggs. I read and hear rumors about egg and cholesterol, egg and fat, but I ignore them all! I know I love eggs and have been eating them for so many years. And a boiled egg does no harm at all! This is a recipe my dad used to make when it was almost grocery shopping time, when we would have run out of veggies, meat or fish. Its called Anda Bhaaji, bhaaji meaning vegetable in Marathi so it replaces everyday greens with eggs! and Anda means egg so Anda Bhaaji . It is so quick and easy to make and I could eat it just as or with roti or rice or dump it in a sandwich with lots of mayo!

Tip: I hard boil eggs for approximately 8 minutes and simmer them for 2 minutes. Water should be enough to see the egg tip bobbing out of the water. I add a pinch of salt so they don’t crack.I let them sit in the hot water before trying to peel them for 5 minutes more. Then run them under cold water and the shells peel off easily, this also gives you a nice bright yellow yolk without the dark edges.


All you need:

  1. 4 eggs (hard boiled) chopped
  2. 1 medium sized onion finely chopped
  3. 1/2 tsp mustard seeds
  4. 1/4 tsp cumin seeds
  5. a pinch asafoetida or hing (found in Indian stores)
  6. 1 tsp turmeric powder
  7. a pinch of red chili powder (optional)
  8. 1 green chili chopped
  9. 1 tsp ginger-garlic paste or finely chopped garlic
  10. 1/2 tsp lemon juice
  11. salt to taste
  12. 1-2 tbsp oil
  13. cilantro for garnishing

Ready, Set, Go:

  1. Heat oil in a pan. Add the mustard seeds and let them splatter. Immediately add cumin seeds and asafoetida.
  2. Add the green chili and the onions and saute till they are soft and pink.
  3. Add ginger garlic paste and fry till the raw smell disappears or about a minute.
  4. Now add turmeric and the boiled eggs. Mix well and carefully so that the eggs are not mashed.
  5. Sprinkle red chili powder, salt and lemon juice. Mix. Turn the heat off.
  6. Garnish with cilantro! Enjoy!

Sabudana Khichdi (Sago)

6 Aug

When Indians fast for religious purposes, most of the times, they end up eating more because the “allowed” food is rarely prepared and is tempting when the tummy is growling. I am not sure if all the attempts of sacrificing our favorite daily food reaches God and if he blesses us based on this type of sacrifice, people will hardly get blessed! We eat more than usual at times of fasting.  In many western parts of India, the most famous fasting food is Sabudana Khichdi. Sabudana is sago or tapioca. It is dried and made into flour and then goes through a plant and ends up looking like white pearls. Well, I am more interested in eating rather than knowing what it is! this dish does need overnight soaking. Just a heads-up.

Tip: Be careful with soaking the sabudana in water. You don’t want a soggy or sticky khichdi.  If you see sabudana sticking while its getting cooked, splash a little milk about 1-2 tsp in it. Khichdi will become soft and not sticky.

All you need:

  1. 1 cup Sabudana or tapioca pearls small variety (found in Indian stores, prepped a day before)
  2. 3 tbsp Ghee or clarified butter/ Oil I use half-half ratio
  3. 3 Green Chillies finely chopped
  4. 1 Potato boiled and thinly diced (optional)
  5. Cumin seeds – 1/2 tbsp
  6. 1/2 cup roasted peanut powder (Roast peanuts without the skin on a pan. Cool and grind)
  7. 1 tsp sugar
  8. Salt as required
  9. 2 tbsp Cilantro chopped  (for garnishing)
  10. Lemon juice or wedge (for garnishing)
  11. Yogurt as needed (to serve,optional)

Ready, Set, Go:

  1. Wash Sabudana thoroughly but gently – 3-4 times. Do not rub or crush it in hands. Drain.
  2. Add water except just a little that is about 1/4 cup or just covering the sabudana enough. Cover and soak overnight. Next day, it will double in size, check if it breaks easily if you press it between fingers. And they should not stick to each other otherwise you will end up having a rock like texture and will be hard to chew. If they don’t break easily, add just a little water in the vessel less than a quarter cup and cover for an hour. Drain the entire water.
  3. Mix in half the peanut powder in the sabudana gently.
  4. Heat ghee/oil in a pan on a medium heat and add as soon as the oil is hot, add cumin seeds and let it change color in about 10-15 seconds.
  5. Add green chillies and the potato pieces here. Let it cook for less than a minute.
  6. Stir in the sabudana. Mix gently.
  7. Keep stirring for around 5 minutes on high until they are are almost cooked.
  8. Reduce heat and cook for around 7-8 minutes. Check if the sabudana is no more white from inside. If you see its still white, cook for a few more minutes.
  9. Add salt, add sugar. Mix gently.
  10. Add the remaining peanut powder.
  11. Garnish with chopped cilantro and lemon wedge or sprinkle lemon juice. Serve with yogurt!

Indo-Chinese Fried Rice

10 Mar

I don’t have time to cook, I have frozen veggies and soy sauce at hand. I make Fried rice. I am just bored of eating veggies but I can eat them with rice, my option: fried rice. I don’t want to be too stuffed but can do with some rice, my option? You guessed it right…fried rice. It’s just so easy and quick. As mentioned in one of the posts, this is the Indian version, I am sure the Chinese version will be much better and different. This is my experiment that works. Try it!


Tip: For a hint of non-vegetarian, you can boil chicken or fry a plain omelette and cut it into bite size pieces and add it to the fried rice.

All you need:

1) Frozen veggie mix pack 1/2

If not you must have a bunch of chopped spring onion-keep shallots separate, about 10-15 chopped french beans, 2 sliced carrots, cup of chopped cabbage, 1/2 bell pepper cut into julienne (refer to the pic) You can add any sorts of vegetables of your preference.

2) Ginger an inch cut into julienne

3) Garlic about 3-4 cloves chopped

4) Soy sauce – 2 tbsp

5) Oyster Sauce – 1 tbsp

6) Salt or ajinomoto – as required

7) Oil for frying

8) Egg or boiled chicken pieces- Optional

Ready, Set, Go:

1) Cut all the vegetables, spring onion is a must, with garlic and ginger.

2) Par boil rice in boiling water i.e cook the rice till its almost done not fully, almost.

3) Heat up a Wok or a deep stir fry pan, pour 2 tbsp of oil on high heat, because its like a rule to stir fry you must have the heat on high because it helps to cook quickly.

4) Add ginger and garlic, fry it for around 10 seconds.

5) Add the shallots part first and reserve the green part for later.

6) If you have boiled chicken pieces, you can add them at this stage before the veggies. Add and stir fry the vegetables, add the hard ones like carrots and beans first so that they get cooked properly. Stir Fry for about 2 minutes.

7) Splash in some soy sauce (you can add more later if you like), a dash of ajinomoto ( if you don’t have you can just add regular salt – ajinomoto is salty so once you add it you don’t need to add extra salt, you can adjust salt later if you want.

8) Add the cooked rice, stir everything together until the rice is fully cooked. Stir fry for about 2 minutes

9) Lastly add the chopped spring onion. Done.DSC08934

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