Cream fried baby potatoes

A very easy side-dish or starter I made recently from baby potatoes.
My daughter loves baby potatoes in any form, so thought of making this, a bit of an experiment which tasted really yummy ....

Deep fried baby sardines or "tharu bhuthai fry"

"Tharu bhuthai" is a tulu word which means "baby sardines".
Sardines are normally a bit more fishy in smell compared to other sea fish, but baby sardines are an exception to this...
Normally available in the months of Nov Dec Jan in Mangalore and surrounding areas, but now some restaurants around Mangalore have their own fish farms where they rear these sardines thru the year...
These sardines when deep fried with our traditionall konkani masala...are really yummy to taste..
the perfect starter for a fishy food party...
Easy to make....and delicious...

Mutton Chilly

Sorry but its been a while since I posted this picture, but somehow was so caught up with work...that I forgot to post the recipe...

Here it goes...

Mutton Yakhni - Kashmiri Mutton curry (prepared in Curd/yoghurt)

Yakhni is a traditional Kashmiri dish. Yakhni means 'prepared in curds'. 
This curry is made from mutton but you could use chicken too instead.A mouth watering dish and goes perfectly well with steaming white rice.I learnt this dish from my Kashmiri friend....and its really easy to make.Try making it and am sure you will love it....

Holi Special - Dry fruit Gujiya

"Holi" is the festival of colors....
The best part of Holi is eating sweets... and my favorite being "Gujiyas", a deep fried stuffed Indian pastry ....

"Pav Bhaji"- Mumbai/Indian Street Meal

One of Mumbai's main street meal is the humble Pav Bhaji.
This dish is supposed to be an innovation that arose out of necessity of providing a nice hot meal to the hurried man on the streets of busy Mumbai. A complete meal in itself...
Pav is a type of bread, high in carbohydrates and fats (if served with butter) while bhaji is the vegetable-based curry portion, high in carbohydrates and proteins. 
This recipe uses the standard famous "Pav bhaji masala" which is a blend of spices like red chilli, coriander seeds, cumin seeds, black pepper, cinnamon, clove, black cardamom, dry mango powder, Fennel seeds, turmeric powder that took Mumbai by storm. 
I have tried making the "Pav Bhaji" masala at home but you never get the perfect Mumbai taste, for that you need to use MDH or Everest Brand of the "Pav Bhaji" masala.
Today this dish is not just available on the streets of Mumbai but all over India and even some countries abroad, and now served in 5 star restaurants as well as weddings/functions.
I often make this at home and infact I learnt this dish from my grandmother who had it written in her hand written cook book and the source she mentioned was the famous tarla dalal. My grandmom would travel often to Mumbai to see her sister and in one of those trips she got hold of this recipe.

Kasi Halwa/ Ash Gourd dessert/sweet dish - Celebrating 2 yrs of Shilpa's CookBook

Today is my blog's 2nd anniversary...
Managed to somehow find time and made this sweet dish just now, to celebrate my blog's 2nd anniversary.. this sweet dish which is very popular in Mangalore and coastal regions surrounding it.
My dad loves it, and today I realized that my husband and daughter too love it...
Easy to make dish... cannot use the word "healthy" here... cause there are reasonable amounts of sugar and ghee added to this sweet dish/dessert..
But during celebrations ..we do not count the calories....Do we ?