CHELAKKI- A TAPIOCA-SARDINE FISH SPICY GRAVY

CHELAKKI- A TAPIOCA-SARDINE FISH SPICY GRAVY

INGREDIENTS

TAPIOCA- 1/2 KG

SARDINES- /CHALA/MATHI FISH - 1/2 KG

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1TABLESPOON
SALT

SHALLOTS- 5-8, CRUSHED
GREEN CHILLIES-3-4
CURRY LEAVES- 1- 2 SPRIGS

WATER
OIL
 
KUDAMPULI-/ GAMBOOGE- 3-4 PIECES

PREPARATION

COOK TAPIOCA WITH 1/2 TABLESPOON  TURMERIC POWDER AND SALT 

HEAT OIL IN A PAN
SAUTE CRUSHED SHALLOTS

FRY TURMERIC POWDER AND RED CHILLY POWDER TILL RAW SMELL GOES

ADD GREEN CHILLIES AND CURRY LEAVES
FRY FOR 1-2 MINUTES

NOW ADD 1   CUP WATER AND SALT  TO COOK SARDINES

WHEN FISH IS COOKED ADD GAMBOOGE AND COOKED TAPIOCA

MIX WELL

COOK INTO A THICK GRAVY 
 
 
 

EASY KOORKKA UPPERI / CHINESE POTATO UPPERI

EASY KOORKKA  UPPERI / CHINESE POTATO  UPPERI

INGREDIENTS


KOORKKA - 1 CUP


DRIED RED CHILLIES- 4

SHALLOTS-5 -8

SALT

CURRY LEAVES- 1 SPRIG


WATER

OIL- 2 TABLESPOONS

PREPARATION


COOK  KOORKKA WITH SALT, TURMERIC POWDER  AND WATER IN A PRESSURE COOKER WELL


CRUSH SHALLOTS AND DRY RED CHILLIES WELL


TAKE A KADAI.  ADD OIL.  FRY CRUSHED SHALLOTS AND DRIED RED CHILLIES.  ADD CURRY LEAVES .  ADD THE COOKED KOORKKA .  ALLOW IT TO MIX WELL

ARABIC GULF SPICE MIX- ARABIC BAHARAT

Arabic Gulf Spice Mix – Baharat Recipe

If you’re a fan of rich, aromatic flavors that instantly transport you to the heart of the Middle East, then Baharat is a spice blend you need in your kitchen. Known as the signature spice mix of the Arabian Gulf and Levant regions, Baharat adds warmth, depth, and subtle sweetness to meat dishes, stews, soups, and even roasted vegetables.

This homemade version is easy to prepare and far superior in flavor compared to store-bought blends. Once you make it, it’ll become your go-to seasoning for everything from grilled chicken to rice dishes!

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✅ What is Baharat?

The word Baharat simply means “spices” in Arabic, but in the Gulf region, it refers to a fragrant and balanced blend of spices that complements both savory and sweet notes. It’s used in slow-cooked dishes, marinades, and even sprinkled over roasted nuts. Different regions have slight variations, but the base flavors remain consistent—earthy, smoky, warm, and aromatic.

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🥄 Ingredients (Makes about 1/2 cup)

1. 2 tbsp ground black pepper

2. 2 tbsp ground cumin

3. 1 tbsp ground coriander

4. 1 tbsp ground paprika

5. 1 tbsp ground cinnamon

6. 1 tsp ground cloves

7. 1 tsp ground nutmeg

8. 1 tsp ground cardamom

9. 1 tsp ground allspice

10. 1 tsp ground turmeric (optional, for color)

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🧑‍🍳 Instructions

1. Toast the Whole Spices (Optional but recommended)
For an extra depth of flavor, lightly toast whole spices such as cumin seeds, coriander seeds, cloves, and cardamom pods in a dry pan for 1–2 minutes until fragrant. Let them cool before grinding.

2. Mix the Spices
In a mixing bowl, combine all the ground spices thoroughly. If you toasted whole spices, grind them using a spice grinder or mortar and pestle before mixing.

3. Store
Transfer the Baharat blend into an airtight jar. Store it in a cool, dark place. It stays fresh for up to 6 months, but it’s best used within 3 months for maximum flavor.

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🍽 How to Use Baharat

✔ Sprinkle over roasted chicken or lamb before grilling.
✔ Add to soups, stews, and slow-cooked dishes for warmth.
✔ Mix into rice or couscous for extra aroma.
✔ Blend with olive oil and lemon juice for marinades.
✔ Use as a seasoning for roasted vegetables or nuts.

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🌿 Health Benefits

• Cumin and coriander aid digestion.

• Cinnamon and cloves have antioxidant properties.

• Cardamom and nutmeg add a calming effect.

• Black pepper enhances nutrient absorption.

This spice mix not only adds flavor but also supports wellness in subtle ways.

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📌 Tips & Variations

✔ Adjust the ratio to your taste—more cinnamon for sweetness, more black pepper for heat.
✔ Add dried mint or sumac for a Gulf twist.
✔ Pair with yogurt, tahini sauce, or garlic paste for a quick dip.

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📸 Final Thoughts

Baharat is more than just a spice mix—it’s a gateway to the flavors of the Gulf. With this easy homemade recipe, you can recreate the aromatic, comforting essence of Middle Eastern cuisine in your own kitchen. Try it in your next dish and let the spices tell their story!

FISH PUTTU- SHREDDED FISH FRY

FISH PUTTU- SHREDDED FISH FRY

INGREDIENTS

FISH -1/2 KG

ONION- 1; FINELY CHOPPED
GARLIC- 8-9 CLOVES; FINELY CHOPPED
GINGER- 1 INCH PIECE ,FINELY CHOPPED
GREEN CHILLIES- 3-4; FINELY CHOPPED
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES-FOR GARNISHING
OIL-3 TABLESPOON

SALT
TURMERIC POWDER- 2 TABLESPOONS

MUSTARD- 1 TABLESPOON
URID DAL/ BLACK GRAM- 1 TABLESPOON

PREPARATION

STEAM THE FISH UNTIL IT IS WELL COOKED

SHRED INTO SMALL PIECES
REMOVE BONE IF PRESENT

OR YOU CAN COOK IT IN LITTLE WATER WITH SALT , LITTLE CHILLI POWDER AND   TURMERIC POWDER

HEAT OIL IN A PAN
SPLUTTER MUSTARD AND BLACK GRAM

ADD CHOPPED ONION
FRY UNTIL GOLDEN BROWN

ADD CHOPPED GINGER, GARLIC, GREEN CHILLIES
FRY FOR 2-5 MINUTES

NOW ADD CURRY LEAVES, TURMERIC POWDER, SSALT
MIX WELL

ADD SHREDDED FISH
MIX WELL
COOK IN LOW FLAME FOR 5-10 MINUTES

GARNISH WITH CORIANDER LEAVES  

 

EGG PARATHA/ BAIDA ROTI

EGG PARATHA/ BAIDA ROTI

INGREDIENTS

FOR DOUGH

WHEAT FLOUR- 2 CUPS
WATER-3/4 TO 1 CUP
GHEE/OIL- 1 TABLESPOON
SALT

MIX ALL THE INGREDIENTS
MAKE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE
MAKE A SMOOTH DOUGH

COVER WITH A WET CLOTH
KEEP ASIDE

FOR THE EGG MIXTURE

EGGS-3
ONION-1; FINELY SLICED
GINGER-1 /2 INCH PIIECE; FINELY CHOPPED

CORIANDER LEAVES- 2 TABLESPOONS; FINELY CHOPPED
CELERY- 1 TABLESPOON; FINELY CHOPPED

RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT

BREAK THE EGGS IN A BOWL
ADD ALL THE INGREDIENTS
MIX WELL

FINAL PREPARATION OF PARATHA

MAKE BALLS OUT OF DOUGH
ROLL IT INTO CHAPPATI

HEAT A PAN
PUT A CHAPPATI
NOW TURN AFTER 1 -2 SECONDS

WHEN IT IS HALF COOKED, POUR 3-4 TABLESPOON OF EGG MIXTURE ON IT
WHEN  THE LOWER END OF CHAPPATI IS COOKED , THAT IS BROWN SPOTS BEGIN TO APPEAR, TURN IT
ALLOW THE EGG MIXTURE TO BE COOKED

NOW TURN AGAIN TO ALLOW BOTH SIDES TO BE COOKED WELL OR BROWNED WELL

POUR ENOUGH GHEE OR OIL ON BOTH SIDES
 
 

KUBOOS VADA- A LEFT OVER RECIPE

KUBOOS VADA- A LEFT OVER RECIPE

INGREDIENTS

KUBOOS/ ARABIC BREAD - 1-2 ; BIG, POWDERED

RICE FLOUR- 2 TABLESPOON
BAKING POWDER- A PINCH
SALT

SHALLOTS- 4-5 CHOPPED
GREEN CHILLIES-3; CHOPPED
GINGER- 1 INCH PIECE- CHOPPED
CURRY LEAVES- 1-2 SPRIGS
CORIANDER LEAVES- FEW

OIL

PREPARATION

MIX ALL THE INGREDIENTS IN A BOWL EXCEPT OIL

PREPARE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE

MAKE BALLS OUT OF IT

PRESS IT IN YOUR PALM

DEEP FRY IN OIL

BRINJAL CURRY

BRINJAL CURRY

INGREDIENTS

BRINJAL - 4; MEDIUM SIZED; CUT INTO 2 INCH PIECES

GINGER- 1 INCH PIECE
GREEN CHILLIES- 3 
CORIANDER LEAVES- 1 TABLESPOON

TAMARIND JUICE- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON

CHANA DAAL- 1/2 TABLESPOON
URID DAL/ BLACK GRAM- 1/2 TABLESPOON

MUSTARD- 1/2 TABLESPOON
CUMIN SEEDS- 1/2 TABLESPOON
DRIED RED CHILLIES-3

OIL- 4 TABLESPOONS

SALT

PREPARATION

GRIND GINGER, GREEN CHILLIES AND CORIANDER LEAVES INTO A FINE PASTE

HEAT OIL IN A THICK PAN

SAUTE CHANA DAL, URID DAL, MUSTARD , CUMIN SEEDS AND DRIED RED CHILLIES

PUT BRINJAL PIECES, TURMERIC POWDER AND SALT

FRY FOR A WHILE
COVER PAN WITH  A LID

WHEN BRINJAL IS HALF COOKED, ADD TAMARIND JUICE, GINGER PASTE
MIX WELL

CLOSE WITH A LID
STIRR OCCASIONALLY

GARNISH WITH CORIANDER LEAVES

FISH KABOBS- A PAKISTANI RECIPE

FISH KABOBS- A PAKISTANI RECIPE

INGREDIENTS

FISH - 1/2 KG

BROWN ONION-2 GRINDED
GREEN CHILLIES- 2-3 CHOPPED
CORIANDER LEAVES- CHOPPED

CUMIN SEEDS- 1 TABLESPOON

GINGER- GARLIC PASTE- 1 TABLESPOON

CHANA FLOUR/CHICK PEAS FLOUR- 1 TABLESPOON
RED CHILLI POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
SALT

EGG-1

PREPARATION

BOIL AND MASH FISH

MIX ALL THE INGREDIENTS AND FISH 
SHAPE INTO KABAB
SHALLOW FRY

FISH VEGETABLE DELUXE- A PAKISTANI RECIPE

FISH VEGETABLE DELUXE- A PAKISTANI RECIPE

INGREDIENTS

FISH-CAT FISH / TILAPIA- 1 KG

GREEN PEAS- 1/2 CUP
CARROTS- 1/2 CUP; SLICED
FRENCH BEANS- 1/2 CUP; SLICED
CORN - 1/2 CUP

TOMATOES- 1/2 KG; THINLY SLICED
GINGER- GARLIC PASTE- 1 TABLESPOON
OIL- 3/4- 1 CUP
SALT

RED CHILLY POWDER
CUMIN SEEDS- 1/2 TABLESPOON
FENUGREEK SEEDS - A PINCH
FENNEL SEEDS- A PINCH
DRIED RED CHILLIES- 2-3
KALONJI/ BLACK CUMIN SEEDS/ KARINJEERAKAM- 1/2 TABLESPOON
KARI PATTA/ BAY LEAVES- 3-4

FOR MARINATING FISH

BLACK PEPPER POWDER
LEMON JUICE 
SALT

PREPARATION

CUT FISH INTO SMALL FINGERS
MARINATE FISH WITH BLACK PEPPER POWDER, LEMON JUICE AND SALT
LEAVE IT FOR 15 MINUTES

GREASE THE PAN
COOK FISHTILL BROWN

HEAT OIL IN A PAN
ADD ONION, FENUGREEK SEEDS, CUMIN SEEDS AND RED CHILLIES
FRY TILL ONION IS BROWN

NOW ADD KARI PATTA
FRY FOR A MINUTE

ADD TOMATOES, GINGER- GARLIC PASTE ,, RED CHILLI POWDER AND SALT


COOK TILL OIL SEPARATES

ADD VEGETABLES AND WATER
COOK IN LOW FLAME

WHEN VEGETABLES ARE COOKED  AND WATER DISAPPEARS , 
ADD FRIED FISH
ADD KALONJI AND FENNEL SEEDS
COOK IN LOW FLAME FOR 5-10 MINUTES

Banana Roti (Roti Gluay) – Thailand’s Famous Sweet Treat

Banana Roti (Roti Gluay) – Thailand’s Famous Sweet Treat

If you’ve ever strolled through the vibrant streets of Thailand, you’ve likely spotted stalls serving Banana Roti, also known as Roti Gluay — a crispy, golden flatbread stuffed with ripe bananas and drizzled with sweetened condensed milk. It’s a perfect combination of soft, sweet banana and crunchy, buttery layers, making it one of Thailand’s most loved desserts.

This recipe brings that authentic street food experience to your home kitchen with easy-to-find ingredients and step-by-step instructions.

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✅ Ingredients (Serves 2–3)

For the roti dough:

• 1 cup all-purpose flour

• 2 tablespoons condensed milk

• 1 tablespoon melted butter or oil

• ¼ teaspoon salt

• ½ cup warm water (adjust as needed)

For the filling:

• 2 ripe bananas (preferably firm ones like Cavendish), sliced

• 2 tablespoons sugar

• 1 teaspoon vanilla extract (optional)

For cooking & serving:

• Butter or oil for frying

• Sweetened condensed milk for drizzling

• Optional toppings: chocolate sauce, shredded coconut, or nuts

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✅ Instructions

1. Prepare the dough
In a mixing bowl, combine flour, condensed milk, melted butter, and salt. Gradually add warm water and knead until you get a soft, pliable dough. Cover and let it rest for 30 minutes.

2. Prepare the filling
Slice the bananas and toss them with sugar and vanilla extract. Set aside.

3. Roll out the roti
Divide the dough into 2 or 3 equal portions. Roll each portion into a thin circle or square using a rolling pin. Make it as thin as possible for that crispy texture.

4. Cook the banana roti
Heat butter or oil in a pan over medium heat. Place the rolled roti in the pan, arrange banana slices over it, and fold the edges inward to cover the filling. Cook each side for 2–3 minutes until golden and crispy.

5. Serve hot
Drizzle with sweetened condensed milk while still warm. Add optional toppings like chocolate sauce, shredded coconut, or nuts for extra indulgence.

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📌 Tips for the Best Banana Roti

✔ Use firm bananas that hold shape when cooked.
✔ Roll the dough very thin for crispy layers.
✔ Don’t overcrowd the pan; cook one or two at a time.
✔ Serve immediately for the best texture — crispy on the outside and soft inside.

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🌟 Why You’ll Love It

• Quick, easy, and perfect for dessert or snack time

• Sweet, buttery, and crispy with a delightful banana filling

• Great for sharing or serving at gatherings

• Customizable with toppings like chocolate, nuts, or coconut

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📸 Final Thoughts

Thai Banana Roti is a street food classic that brings warmth and comfort with every bite. It’s perfect for satisfying sweet cravings, impressing guests, or simply indulging yourself after a long day. Try this easy recipe and bring a taste of Thailand to your kitchen!

POTATO MASALA FILLED CHAPPATI

POTATO MASALA FILLED CHAPPATI

INGREDIENTS

WHEAT FLOUR- 2 CUPS
WATER- 1 CUP
OIL- 1-2 TABLESPOONS
SALT

MIX ALL THE INGREDIENTS WELL

KNEAD WELL TO FORM A SMOOTH DOUGH
KEEP ASIDE FOR 10 MINUTES

POTATO- 1-2; COOKED AND MASHED
SALT
CORIANDER LEAVES- CHOPPED
GREEN CHILLIES-2-3;CUT INTO PIECES

PREPARATION

PEEL COOKED POTATOES AND MASH LIGHTLY
ADD SALT, CORIANDER LEAVES AND CHILLIES
MASH TOGETHER

MAKE BALLS OUT OF CHAPPATI DOUGH
PRESS 2 CHAPPATIS

PUT A BALL OF POTATO MASALA ON ONE CHAPPATI
PUT ANOTHER CHAPPATI ABOVE IT 
AGAIN PRESS


FRY IT LIKE A CHAPPATI

ALOO PANEER- A DIFFERENT TASTE A COTTAGE CHEESE AND POTATO RECIPE`

ALOO PANEER-   A DIFFERENT TASTE
A COTTAGE CHEESE AND POTATO RECIPE`

INGREDIENTS

ONIONS-3
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-2 CLOVES


POTATO- 1/2 KG
PANEER-2 CUPS

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM  MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON

SALT
OIL
WATER- 1 1/4 CUP


PREPARATION

PEEL POTATOES
CUT INTO CUBES
DEEP FRY IN OIL TILL COOKED WELL

PREPARING PANEER

CRUMBLE 1 CUP PANEER

HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN

FINAL PREPARATION

HEAT OIL IN A WOK
SAUTE CHOPPED ONION, GINGER AND GARLIC UNTIL BROWN
ADD CHOPPED TOMATOES

ADD ALL POWDERS AND SALT

NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES

ADD THE POTATOES
STIR WELL

ADD FRIED PANEER
BOIL FOR 5 MINUTES

YOU CAN ALSO ADD 1/4 CUP FRESH CREAM

GARNISH WITH CORIANDER LEAVES

ALOO PANEER- A COTTAGE CHEESE AND POTATO RECIPE`

ALOO PANEER-   
A COTTAGE CHEESE AND POTATO RECIPE`

INGREDIENTS

FOR BASE 

SHALLOTS- 7
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-4-5 CLOVES
WATER- 1 CUP

BLEND ALL THESE INGREDIENTS IN A MIXER
BLEND WELL

POTATO- 1/2 KG
PANEER-2 CUPS

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM  MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON

SALT
OIL
WATER- 1 1/4 CUP


PREPARATION

PEEL POTATOES
BOIL AND MASH IT INTO SMALL PIECES

PREPARING PANEER

CRUMBLE 1 CUP PANEER

HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN

FINAL PREPARATION

HEAT BASE MIXTURE IN A WOK FOR 3 MINUTES

ADD ALL POWDERS AND SALT

NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES

ADD THE POTATOES
STIR WELL

ADD FRIED PANEER
BOIL FOR 5 MINUTES

GARNISH WITH CORIANDER LEAVES

HOME MADE PANEER

HOME MADE PANEER

INGREDIENTS

MILK-2 LITER
VINEGAR-1/3 CUP
COTTON /MUSLIN CLOTH-1

PREPARATION

BOIL THE MILK IN A PAN
WHEN BOILING, ADD VINEGAR
WAIT FOR THE MILK TO CURDLE COMPLETELY

REMOVE FROM FLAME
KEEP ASIDE FOR 10 MINUTES

STRAIN IT THROUGH A MUSLIN / COTTON CLOTH
TIGHT IT WITH A TIGHT KNOT

WHEN ALL THE WATER IS DRAINED FROM IT , UNWRAP
SHAPE IT INTO A  LARGE RECTANGULAR BLOCK

WRAP IT PROPERLY
REFRIGERATE OVERNIGHT 
CUT IT INTO CUBES

SWEET MANGA/RAW MANGO PACHADI

SWEET MANGA/RAW MANGO PACHADI

INGREDIENTS

RAW MANGO- 1

GRATED JAGGERY- 3/4 -1 CUP
MUSTARD SEEDS- 1 TABLESPOON
TURMERIC POWDER- A PINCH
SALT- 

DRIED RED CHILLY- 1-2 (OPTIONAL)
OIL- 2-3 TABLESPOONS

PREPARATION

PEEL SKIN FROM MANGOES
CUT INTO SMALL PIECES

BOIL 1 CUP OF WATER IN A PAN
ADD GRATED JAGGERY 
BOIL TILL IT DISSOLVES IN WATER
STRAIN IT

HEAT OIL IN A PAN
ADD MUSTARD AND DRIED RED CHILLIES
WHEN IT SPLUTTERS ADD CUT MANGOES
STIR GENTLY FOR A FEW SECONDS
NOW ADD TURMERIC POWDER

ADD 1 CUP OF WATER
CLOSE WITH A LID
COOK TILL MANGO IS COOKED; STIRRING OCCASIONALLY

NOW ADD JAGGERY WATER
NOW COOK IT IN LOW FLAME TILL THE PACHADI THICKENS

SPICY MANGA/RAW MANGO PACHADI

SPICY MANGA/RAW MANGO PACHADI

INGREDIENTS

RAW MANGO - 1; SKIN PEELED AND GRATED

GRATED COCONUT-1/2 CUP
GREEN CHILLIES-3-4
ASAFOETIDA- A SMALL PIECE SOAKED IN 2-3 TABLESPOON WATER
OIL- 4 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
SALT

FOR SEASONING

MUSTARD SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL- 1-2 TABLESPOONS

PREPARATION


 CRUSH GRATED COCONUT, GREEN CHILLIES AND SALT
MIX IT WITH GRATED MANGO, RED CHILLI POWDER, ASAFOETIDA AND OIL

SEASON WITH MUSTARD AND CURRY LEAVES