Chiroti is a delicacy predominantly served in Karnataka and Maharashtra. It is also famous in parts of Telangana state. Especially in the districts of Nalgonda. Here it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a festival or a wedding.

It’s prepared by rolling out kneaded dough made of maida ( all purpose flour)into layered circular shapes and then deep frying in ghee or oil. The outcome resembles a semi-golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and garnished by almond or Pistachio slices.

1 cup Maida (all purpose flour)

2 tbsp rava (semolina)

1/2 cup milk

2 tbsp ghee

sugar powder

pinch of salt


2 tbsp cornstarch

2 tbsp melted ghee


  • Mix maida, rava and salt, heat ghee and pour in this mixture.
  • Mix well and when the ghee is warm start making a dough using milk. keep covered for 15 to 2 mins.
  • Later make equal portion approximately 6 balls of dough.
  • Make chapati ( rolling into circular shape)of three balls.
  • Place one chapati apply satha on it evenly.
  • Place second with same and with third as well.
  • Roll all these chapatis tightly to form a log.
  • Cut into half inches and roll to small circle not to thin, a bit thick.
  • Fry in oil till light pink.
  • Dust sugar powder.


Motichoor Laddoo


Boondi Laddoo is a popular Indian sweet made from gram flour batter, since the batter is poured through a ladle or sieve with perforations while frying. these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in Hindi which means water droplets).  Motichoor laddoos are made the same way, same procedure but the boondi is a very very small pearl-like Moti in motichoor laddoos. It is a bit difficult to get very very small droplet.

Thus I made with a DIY sieve with aluminum foil. Folded four times to make it stiff and punch holes with push pins, it formed funnel-like holes all over.



1 cup besan


Food color (optional)

few Saffron thread

For Syrup

1 cup sugar

1/2 cup water

1 tsp cardamon powder

1 tbsp crushed pistachio or melon seeds (roasted)



  • Mix gram flour and water and food color if needed, to make the smooth runny consistency. It should be a little thick than water
  • Heat oil in Kadai now hold the sieve on the kadai and pour this gram flour batter on it, the small droplet will fall in the kadai. Fry them for a minute or two and remove immediately. The flame should not be on high. Keep the flame on medium.
  • Continue same with the remaining batter.
  • Now to make syrup mix sugar and water and boil, once it boils keep checking if it forms a single sticky string when hold and released between your thumb and index finger.
  • Shut the flame off and add pistachio or melon seeds, saffron, cardamom powder into it, followed by moti choor into it. Cover till it becomes warm and then make laddoos out of it.



Chakli (Bhajni chi chakli)


Chakli is a savory snack from India. It is a spiral-shaped snack with a spiked surface.

Chakli is typically made from mix flours and spices. It has several variations, depending on the types and proportion of flours used. Murrukku a similar snack typically made without the Bengal gram flour and is also sometimes called “chakli”.

The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually, a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil until it becomes brown in color. It is then removed from the oil, drained and cooled.

I would like to mention here that I have made the flour of chakli by making powder of roasted rice and all the below ingredients using mixer grinder. Generally, In India, this flour is freshly given in flour mills. I am giving a proportion of brown rice, but instead can use only white rice or rice flour.



1 cup brown rice

1 cup rice flour

1 cup chana dal ( split chickpeas)

1/2 cup moong dal (split green gram)

1/2 cup udid dal (split black gram)

2 tablespoon of butter

1/4 cup sesame seeds

3 tsp caraway seeds

2 tsp cumin seeds (roasted)

2 tsp coriander seeds(roasted)

1 tbsp chili powder

salt to taste

water half in the proportion of the total flour (total flour should be measured with cup and water should be taken accordingly)



  • Heat kadai to medium flame, roast rice till it changes color to bright color, here we have taken brown rice so it should change color to bright light color.
  • Remove it from kadai and place to cool.
  • In same kadai roast chana dal, roast on medium to low flame, keep on stirring at intervals. Let it change color to bright than its usual one. It gives a nutty aroma when it is roasted well.
  • Remove it from Kadai and place it to cool.
  • In same kadai roast udid dal and moong dal, stir it well, roast and let it change the color. It gives a nutty aroma when it is roasted well.
  • Roast jeera and coriander on low flame. Roast till it leaves aroma.
  • Let all the ingredients cool.
  • In a mixer, jar make a fine powder of rice. Followed by moong, udid and chickpea dal.
  • Make a powder of roasted jeera and coriander.
  • Heat water, add butter into it. Let water boil and butter melts.
  • In a mixing bowl take rice flour and the powder we ground of brown rice and dal’s pour boiling hot water salt chili powder, sesame seeds, and salt.
  • Mix with spatula well and keep covered for half an hour.
  • Later knead well and form a soft dough, use normal water if necessary.
  • Heat kadai and pour oil to heat.
  • Now make a small portion of dough and fill in chakli mold to make chakli.
  • Fry in oil, let the oil be on medium flame.
  • Flip in between. Fry till it changes color to light golden or light brown color.
  • Fry chakli’s four to five at a time not more than this.


Note: Don’t use turmeric, it will not give a good color to chakli




Amritsari Kulcha

Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of naan.

Kulcha is made from refined flour (maida) water, a pinch of salt and a baking soda and butter, mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven until done.  I cooked on tava or skillet here.

When baked, it is often brushed with butter or clarified butter (ghee) although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry (chole) is the dish of choice for being eaten with kulcha. I cooked Pindi chole, but instead, I used green chana.



2 cup refined flour (maida)

1 tsp salt or per required for taste

1/2 tsp baking powder

2 tbsp soft butter

Stuffing Ingredients For Kulcha

4 to 5 boiled potatoes

1 small onion chopped

2 to3 green chili

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp black pepper powder

1 tsp kasoori methi

1 tsp ginger chopped

1 tsp amchur powder

1 tsp black salt

2 tsp chopped coriander

1 tsp red chili powder

dry refined flour if needed.


  • In a mixing bowl add maida (all purpose flour), salt and baking powder.
  • Add little by little water and knead the dough. Knead until the dough is soft.
  • Apply about 1/2 tbsp butter and keep covered for about 20 to 30 mins.
  • Later knead once again and make a flat circle out of it, no perfect shape required.
  • Apply butter all over and fold half a way, apply butter on the folded layer and then fold the other half on it.
  • Now make an equal size cut on this roll, almost 6 to 8 pcs are formed.
  • Keep covered and let it rest for 10 mins.
  • In another bowl mash potatoes and mix all the ingredients mentioned above. Spice can be adjusted according to your preferences.
  • Now fill the stuffing in the dough and make a flatbread spreading with the fingers evenly, like stuffed parathas. Here you want to roll you can but making with the hand will give a nice uneven texture.
  • Heat cast iron skillet or Tawa, don’t use a nonstick utensil.
  • Brush water on the kulcha and place the water brush side on tawa, now spread chopped coriander leaves on kulcha and brush water on top of kulcha. Let the flame be on medium to low.
  • After a minute or two, flip entire tawa on naked flame and cook Kulcha evenly on low to medium flame all over. Kulcha will not get off the tawa while cooking upside down.
  • Once cooked keep the tawa on flame for few minutes and try to remove kulcha from tawa.
  • Apply butter on Kulcha and serve hot.
  • It can be eaten with any curry or sabji.



Fish fry ( Malwani Cuisine)

img_3435Kokan is a rugged section of the western coastline of India. I belong to Sindhudurg, which is an administrative district in Konkan Maharashtra. The staple food in all over Konkan is rice and fishes. Rice crop is grown and harvested in large quantity in the Konkan region. The Arabian Sea is to the west, so fishes are consumed more.

As seafood is the staple food, the cooking and making are famous all over the world. Many tourist places like Goa and Malwan are getting importance because of food and beaches.

I have fried the fish in typical Konkani style. The procedure involves cleaning the fish, marinating with salt and lemon juice and then shallow or deep fry, applying special masala consisted of kokam( Garcinia Indica), Tamarind pulp, chili powder, malwani masala and coated with the rice flour.

The same recipe can be used to fry any fish you like. Let us take a look at how to make this fish fry recipe.


Whiting fish (sule) 5 to 6 piece. ( You can take any fish you like)

1 tbsp to marinate fish

1/2 lemon (marinate fish)

1 tbsp or more for frying

1/2 tbsp kokam pulp (in 3 tsp of water add 6 to7 kokam and soak for 15 to 20 mins, squeeze the pulp out of it)

1/2 tbsp tamarind pulp

2 tsp malwani masala

2 tsp red chili powder

a pinch of salt.

1/2 cup rice flour

2 tsp semolina (rava) optional.


  • Clean and wash fish. Slit fish about 1 inch at the interval. This will help the marination go through.
  • Apply salt and squeeze lemon juice on fish and keep for half an hour to marinate.
  • After half an hour, wash fish again to remove excess salt.
  • Bloat all the water from fish, use kitchen roll or tissue paper.
  • Now mix kokam pulp, tamarind pulp, malwani masala, red chili powder, and salt.
  • Apply evenly on fishes and keep this to marinate for 10 to 15 minutes.
  • Meanwhile, heat skillet or tawa( thick bottom), pour 1 tbsp of oil or more.
  • Now spread rice flour on a plate, if using semolina. mix together.
  • Now dust flour on fish or dip the fish in the flour dust extra off.
  • Place it on heated tawa. Keep it in mind that when you place to fish for frying the flame should be high and the should be medium to low with whole frying procedure.
  • If oil is needed, pour tsp by tsp on it.
  • Shallow fry on both the side til dark brown.





Crab masala (khekdyach Tikhla)


Kokan is a rugged section of the western coastline of India. I belong to Sindhudurg, which is an administrative district in Konkan Maharashtra. The staple food in all over Konkan is rice and fishes. Rice crop is grown and harvested in large quantity in the Konkan region. The Arabian Sea is to the west, so fishes and seafood are consumed more.

As seafood is the staple food, the cooking and making are famous all over the world. Many tourist places like Goa and Malwan are getting importance because of food and beaches.

The taste of the fish or crabs is a bit different in the US than what we get in India, but I try my best to cook it to get the same. I bought crabs from Asian store which are cooked and frozen. I have observed that this crab has lot flesh to eat. The taste is also similar as what we get sea crabs in India.

This recipe name Khekdyach tikhla. Khekda means crab and tikhla means a thick curry which coats only the main ingredient, as in here its a crab. Many tikhla are of fish instead of crab. The recipes are altogether different of crab and fish.

Come let us dive in with crabs to make this yummy and tasty recipe.




Crab 2 pounds

1 large onion (chopped)

1 tomato pureed.

1 tsp turmeric powder

1 tsp chili powder

1 tsp malwani masala

2 pcs kokam

4 to 5 leaves Kadipatta (curry leaves)

(Vattan) I make this and keep in refrigerator last for a week, but useful for any other recipes. I have put into tikhla only a tablespoon.

Dry Ingredients

8 to 10 black pepper

4 to 6 cloves

1/2 tbsp poppy seeds

1/2 tbsp coriander seeds

4 to 5 dry red chilies

1-inch cinnamon

2 to 3 green cardamon

Dry roast and make a powder in a mixer jar.

Wet Ingredients

1/2 cup fresh grated coconut

1/2 cup desiccated coconut

2 large onion

4 garlic cloves

2-inch ginger

2 tsp oil.

  • Heat kadai and pour oil put onion, garlic, ginger and fry till translucent.
  • Remove and in the same kadai add fresh coconut and roast till it changes color to light brown. Keep aside. Next roast desiccated coconut till light brown.
  • Let it cool, then in same mixer jar grind wet ingredients together with dry ingredients to form a paste. Add little water if needed.



  • Heat kadai, add oil followed by chopped onion, curry leaves and a pinch of salt.
  • Let the onions get soft, add tomato puree an cook till it leaves oil.
  • Add the vattan 1 tbsp and let it cook for 2 to 3 minutes.
  • Add red chili powder, malwani masala, turmeric powder, and salt according to taste.
  • Now put crabs and cook covered for 5 to 10 minutes on medium flame.
  • Do not add water, if too dry than can add 1/4 cup of water.
  • As here, I got cooked crab so it’s not taking much time. But if you get uncooked then it will take longer to cook.
  • Once cooked add kokam to it. Make sure kokam are added lately.
  • Garnish with chopped coriander.


  1. Spiciness can be adjusted according to taste.
  2. If you don’t need tikhla, you can add Vattan more to make a gravy or curry accordingly.



Besan Ladoo

besan ladoo.jpg

Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent and Nepal. Laddus are made of flour, ghee/butter/oil, and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions Besan laddu is a popular Indian sweet dish made of gram flour (Besan), ghee sugar and dry fruits like raisins, cashews and etc. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Dry fruit pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.

Only to take care while making laddoo is gram flour roasting part. It needs to be roasted till it gives a nutty aroma. It should be roasted on medium to low flame. While making this laddoo patience is a key role, hurrying and turning the flame will cause the flour burn. It almost takes 25 to 30-minutes roast. So be patient till then. Making balls out of it is very easy so the time taken is only roasting. The measurement given makes 6 laddoos, you can double the proportion accordingly. The binding matters only if ghee is in the right proportion. Please note what can happen to go wrong tips below in NOTE.

besan ladoo1.jpg


1 cup besan

1 tsp cardamon powder

1/2 tsp kesar strand

1 tsp warm milk.

1/2 cup powdered sugar (less or till 3/4 cup depending on how sweet you like)

1/3 cup ghee

chopped dry fruits (raisins, chopped cashews)

besan ladoo12.jpg


  • Heat nonstick kadai or thick bottom utensil. Add ghee and flour.
  • Roast till it gives the nutty aroma and golden brown.
  • Mix saffron in warm milk and sit for a minute or two.
  • Mix in the roasted flour and roast till the milk evaporate. Followed by raisins and chopped dry fruits, if you want it to add. Roast till raisins size doubles. It almost takes 1 to 2 minute.
  • Let it cool.
  • When it cools till warm, add sugar and cardamom powder.
  • Let it cool, later bind to a ball according to the size you want.

besan ladoo123.jpg


  • If binding gets difficult to apply ghee to your hand or add ghee to flour to make it bindable.
  • If flour gets runny then add the roasted flour and adjust the sugar accordingly.
  • The reason for flour getting runny causes due to finess of flour. If you use laddoo besan, it is a bit rough not powdery so it might happen that even proportion of ghee is right it might lead to runny consistency.

besan ladoo1234.jpg

Komdi wade


Kombdi Wade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry, wade, onions, lemon juice, and solkadhi. This dish is majorly prepared on “Gatari” “Gauri Ovase”, “Dev Diwali” and “Shimga” in Raigad, Ratnagiri and Sindhudurg districts of Konkan.

Komdi wade is said to be Kombdi wade because it is eaten with komdi (chicken) curry. It is made with the mixture of jowar and rice flour mixed with some spices.

This an authentic recipe and famous in Konkan region.

I thank my friends (Amruta Patahre Gandhi) mom who gave me the exact proportion and method how to make. She is one of my friend from Chiplun (Konkan), so the method they follow is the same as we people from Sindhudurg(Konkan) follow. Thanks “Kaku”.



8 cup Jowar flour

4 cup Rice flour

2 cup Gram flour

1 1/2 cup urad dal( split black lentil)

1 1/2 cup coriander seeds

1/4 cup jeers seeds

5 tbsp fennel seeds

1 tbsp methi seeds

1 cup wheat flour (optional)

Salt accordingly.



  • Roast 1 1/2 cup urad dal( split black lentil), 1 1/2 cup coriander seeds, 1/4 cup jeers seeds, 5 tbsp fennel seeds, 1 tbsp methi seeds and make a powder in a mixer grinder.
  • Mix all the flour and the roasted powder. You can store this mixed flour for a month or more.
  • When you want to make Komdi wade, take the required quantity. Example 2 cup mixed flour and half a cup of hot water. Mix well and keep covered for at least two hours. Here you can give a charcoal flavor. (burn charcoal till red, put in a glass bowl and place it in. Keep in between this center of the dough and put oil on to charcoal, smoke will appear, cover immediately and keep covered till 2 hrs)
  • Heat Kadai and oil to fry.
  • Knead the flour adding little by little water to make a tough dough. Don’t make flour soft, it should be hard.
  • Divide dough into equal parts almost a small ball sized. Make an even flat circle, pressing in between both the palms. Apply oil before making flat circles. Don’t make thin.
  • Fry on medium to high flame on both the side.

Find the recipe for chicken curry for Komdi Wade.


Kebab hara bara(Spinach and Potato)


Kebabs are one of the dishes which are originated from Middle Eastern cuisine. They are very popular throughout Asia. Kebabs are generally cooked on skewers and grilled on charcoal, but many are not. Kebabs were invented much more before the gas or electric oven was. The tradition itself was that it was cooked on burning charcoal on skewers.

Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan or in an oven, or as a stew; and served with various accompaniments according to each recipe. The traditional meat for kebabs is most often chicken, chicken, mutton and lamb, but regional recipes may include goat, beef, fish, chicken, and pork.

According to Wikipedia The word “kebab” most likely of Arabic origin, came to English in the late 17th century partly through Urdu, Persian and Turkish. In Ibn Sayyar Al- Warraq’s 10th-century cookbook Kitab al-Tabikh, kabāb is described as cut-up meat either fried in a pan or grilled over a fire.

I try making kebab’s in many forms and experimenting including different ingredients and try making it simple and easy. Here I tried making Kebab’s with Palak (spinach) and Aloo (potato) and wooden skewer and cooked on a nonstick pan. Tawa or skillet can also be used for this. I suggest not to cook on the grill as this kebabs cant hold on grill bars.

Let’s have a look at how these are made.

palak kebab.jpg


2 cup chopped Spinach (Palak)

1 cup boiled potato

2 tsp of butter (Don’t use melted butter)

1 tbsp melted butter for brushing

2 tsp chopped coriander

1 tsp green chili paste

1 tsp ginger paste

2 tsp kasuri methi

1 tsp fennel powder

1 tsp cumin powder

1 tsp chili powder

1/2 tsp turmeric(optional)

salt to taste



  • Mix all the ingredients and make an elongated shape.
  • Poke the skewer all the way in an elongated shape(kebab)
  • Heat the skillet/ tawa and place on it.
  • Cook on low flame so it can become bit hard and crisp from outside.
  • Brush butter in intervals.
  • Cook uncovered.


Aloo Wadi ( Colacassia Leaves fritters)


Colocasia is the leaves which are huge in size and shape like an elephant ear. Many different recipes are made throughout India. In Maharashtra, few different types of curry and snack are made from this leaves. The recipe I made is a snack usually made in Gujrat and Maharashtra state.

The procedure making wadi is rolling of Colacassia leaves coated with gram flour and steamed and then fried. This is one of the authentic recipes made in India.

Let’s have a look at what ingredients make this wadi so tasty.


6 to 7 huge colacassia leaves( remove vein of the leave, slice directly till the end. Leave should be intact)

2 cup of besan (gram flour)

1 tbsp sesame seeds

1 tsp red chili powder

2 to 3 tsp tamarind pulp Or lemon juice

2 tsp green chili and garlic paste


Salt to taste.


  • Mix gram flour and rest of the ingredients with water and make a thick batter, except leaves.
  • Apply batter on leaves evenly and place another leaf on it.
  • Apply batter on the second layer and place another leave.
  • If leaves are too big then make a layer of three or four leaves.
  • Apply batter on the last leave and start rolling it tightly. Fold both the side edges inward and then roll.
  • Make same with the remaining leaves.
  • Two to three rolled rolls are formed.