Strawberry Shashlik...!!!

Author: Siddhi Shirsat // Category:


You must have heard about chicken shashlik,or tofu/paneer shashlik but have you ever heard about this strawberry shashlik?...It is a very unusual but a very tasty and quick starter...When we make something from strawberries we mostly make some dessert or drink from it.I had many strawberries and wanted to try something new and interesting with them so decided to try making its shashlik which is a mildly spiced starter.I prepared a simple marinate with herbs , honey , little seasoning and roasted them with it for few mins and these strawberries tasted very well...The herbs had given a nice flavour and taste to them. This strawberry starter is little spicy and flavourful outside and juicy and sweet inside.Give it a try and i am sure you will love it.

  • 10 ripe strawberries
  • 3 tea spoon olive oil
  • 2 tea spoon honey
  • 1 tea spoon oregeno(dry)
  • 1 tea spoon thyme(dry)
  • 1/2 tea spoon fresh pepper powder
  • 10 toothpicks


Take each strawberry and slightly slice it near the stem so that it can be kept erect without falling.Its like a base to it.

Now take a bowl and add olive oil and honey in it and mix it well.Then add oregeno, thyme, pepper powder, salt and mix it well.

Prick each strawberry with a toothpick.Now with the help of the toothpick dip each strawberry in the marinate and let it get coated well with it.Repeat it with other strawberries.

Heat a flat tawa and grill this strawberries for 60-90 seconds.Keep on turning and grill it so that it doest not get overcooked.Do not fry them for more then 2 mins.

Serve them hot.

Preparation Time: 10 mins

I am forwarding this to Wear Your Food Event hosted by Sanjana of Ko Rasoi as i liked the cute strawberry charm of the bracelet she had displayed and i prepared this for it.There was whole strawberry over there so i tried to make something using whole strawberries.

Manchow Soup...!!!

Author: Siddhi Shirsat // Category: ,

This Manchow soup is one of the most popular soup in indo chinese restaurants of india...This soup is always my first preference whenever i order soups in chinese restaurants as its very spicy and tasty and i always prefer spicy food:-)...Since its one of my favourite soup ,i was trying this soups recipe to get exactly the restaurant taste and finally succeeded in it .It tasted exactly like restaurant version and was healthy also as i had added lot of veges and also not added any msg.I had tried both versions veg manchow soup and chicken manchow soup.Here i am posting the basic veg version and to make the chicken manchow soup i have listed the changes below.

  • 1 cup shredded cabbage
  • 3/4 cup finely chopped carrots
  • 1/2 cup finely chopped capsicum
  • 3/4 cup finely chopped mushrooms
  • 1 cup spring onions chopped(whites and greens seperated)
  • 1/2 cup chopped corainder(optional)
  • 5 cups vegetable stalk
  • 2 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 table spoon finely sliced green chillis
  • 1 tablespoon dark soya sauce
  • 1-2 tablespoon red chilli sauce
  • 1 table spoon white vinegar/lemon juice
  • 1/2 tea spoon black pepper powder
  • 2 tablespoon cornflour
  • 2 cups boiled hakka noodles
  • 1/2 tea spoon sugar
  • 1 table spoon oil
  • salt


Heat oil in a pot.Add chopped ginger and garlic and saute for one min.Then add green chillis , spring onion whites and black pepper powder and saute for more 2 mins .Now add all the chopped vegetables and mushrooms and saute for 2 mins.

Then add the vegetable stalk and salt and let the mixture boil.When this mixture starts boiling add soya sauce, red chilli sauce, sugar and simmer for 4-5 mins.You can adjust the sauces according to your taste.I like it little spicy so i added them little more.

Mix the cornflour in 1/2 cup water and form a paste.Mix it well to avoid any lumps.Add this mixture to the cooking soup and stir well.Let it cook until it gets slightly thick.

While the soup is being cooked heat a wok.Add oil in it and deep fry the cooked noodles in it till light brown and crispy.Drain them on paper and let them cool. Fry the noodles when they are cooled after being cooked, do not fry hot boiled noodles.

Remove from flame and add vinegar and spring onion greens.Put it in a soup bowl and garnish with fried noodles and serve hot.

NOTE: If you do not have vegetable stalk you can add 2 vegetable seasoning cubes to plain water.
To make chicken manchow soup replace vegetable stalk with chicken stalk and add shredded boiled chicken and little scrambled egg to the above soup.

Instant Gulab Jamuns...!!!

Author: Siddhi Shirsat // Category: ,

Those who do not know about this festival can read more about it here.
Now coming to todays post , as its the occassion of our new year and its always said that sweets are a must for festivals, so i am posting a very famous sweet recipe.I had posted rasgullas earlier so how can i miss gulab jamuns which are very popular among our indian sweets...This are instant gulab jamuns.There are different ways of preparing them...i make gulab jamuns by two methods one is this and other one is using milk to make khoya and then using it to make gulab jamuns...making them by khoya method is very time consuming...i prefer this method as using this soft and tasty gulab jamuns get ready in few mins, hardly thay take half and hour to get ready...its the quickest one...and this gulab jamuns always turn out very soft and tasty...never a failure.Its fun to have fresh and hot home made gulab jamuns rather then store brought.

  • 1 cup milk powder
  • 1 cup all purpose flour(maida)
  • 1/2 tea spoon soda biacarbonate
  • 1 1/2 cup sugar
  • 1/2 cup milk
  • 5 tea spoons ghee + ghee to fry
  • 1 tea spoon cardomom powder
  • 2 tea spoons lemon juice
  • few drops of rose essence/rose water


Take a bowl and add milk powder, all purpose flour, cardomom powder, soda and mix it well.
Then add 5 tea spoon of ghee and mix it for 2-3 mins well so that the mixture becomes like breadcrumbs.All the flour must get coated well with ghee.

Now add milk in it and kned it into soft dough.Make small round balls of this dough.Try to make them firm and make the surface as smooth as possible.There should be no cracks on the surface or else they tend to break later.

Take a vessel and add 1 n 1/2 cup sugar and 1 1/2 cup water and make a sugar syrup.When sugar syrup is ready add lemon juice.This is added as the sugar syrup becomes transparent and sugar does not crystallise after cooling at all.

Simultaneously heat a kadai and add ghee in it.When ghee becomes hot deep fry this balls
on low flame till this jamuns become golden brown.

Now drain this jamuns on paper.Add rose essence in sugar syrup.Tranfer this fried jamuns in sugar syrup.When fried jamuns are added in the sugar syrup thay must float on it, that means they are properly cooked.If they settle at the bottom then they are not cooked properly.There should be enough space in the syrup for jamuns to puff up as they almost double in size after some time when they absorb sugar syrup.

This jamuns will absorb sugar syrup and puff up soon almost in 15-20 mins.Then this are ready to serve.

Preparation Time: 30 mins

Strawberry Ice-Cream Float...!!!

Author: Siddhi Shirsat // Category: ,
There has been a rise in temperatures over here from past couple of days...summer has almost begun so soon...:-( i thought of making this very popular mocktail - ice-cream float with is very quick to make if you have all the stuff required at home and i am sure any one will enjoy having this chilling drink.


1 cup chopped fresh strawberries
1 cup strawberry crush
4 scoops of vanilla ice-cream
300ml soda (carbonated water)
2 glasses


Take one glass preferably of the same shape i have used and add 2 table spoons of strawberry crush and above it add half amount of chopped fresh strawberries.

Then place two scoops of vanilla ice cream above it.Immediately pour 150 ml of soda over it.Take a spoon and pour little drops of strawberry crush on the foamy head of the drink using the bulging side of the spoon.By pouring it like this the crush wont go below but will float on top.

NOTE: You can use even strawberry ice cream in this instead of vanilla, but i like vanilla ice-cream so i have used it.
You can even use kiwi crush and kiwi pieces instead of strawberry.

Preparation Time: 5 mins

Shirvalya(Rice Noodles With Sweetened Coconut Milk)

Author: Siddhi Shirsat // Category: ,

Well this is not a Thai recipe as it comprises of rice noodles, but this is a traditional Goan and konkan coast recipe...Its called "Shirvalya" over consists of home made rice noodles served with coconut milk which is sweentened with jaggery and flavoured with cardamom.I have enjoyed this lovely combo from my childhood and i love it.Here rice noodles can be made from plain rice or parboiled rice...we often make it using par boiled rice as its healthy option and noodles become more tasty in it.


For Rice Noodles(Shirvalya):
  • 250 grams parboiled rice(or normal rice)
  • salt
  • oil

For Sweet Coconut milk(Coconut Ras):
  • 3 cups thick coconut milk
  • 4 table spoons of grated jaggery
  • 1/2 tea spoon cardamom powder


Soak Rice for 3-4 hours.Then grind it to a smooth paste using little water.Then add water to the dough and get it to required consistency.The batter consistency must be between that of dosa and idli, i.e not too thick like idli batter and not too thin like dosa batter.Add salt to taste and mix it.

Heat a vessel and add the batter in it and keep on stirring it on medium flame.It will start getting thick ,keep on stirring it countinously till it forms a ball like a chapati dough.It will take 7-8 mins approx.Let it cool a bit then make cylindrical logs of it which can fit easily in a sev or chakli press.Apply little oil for hands if the dough is difficult to handle.

Now steam this dough logs like idlis for 15 mins.Then when they are hot put them in a greased sev press or sev maker.Use the thinnest sev cutter as the noodles should be very fine.Press it in a circular motion and remove the noodles on a plate .Its very important to press the steamed dough logs when they are hot or else if they get cooled then its very difficult to get fine noodles from it.Use cloth to hold the press if its a metal one as it becomes hot due to hot dough.

For sweet coconut milk, take the coconut milk in a bowl and add jaggery in it and mix it well so that the jaggery fully dissolves in it.Now add cardomom powder.Its ready.

So while serving serve the rice noodles with coconut milk.There are two methods to enjoy it.first take little noodles with the help of a fork and dip it in sweet coconut milk and have it or you can even soak this noodles for 5 mins in a bowl of sweet coconut milk and enjoy.Both the ways it tastes good.

NOTE: Its very important to use steamed dough logs when they are hot or else its difficult to get countinous noodles from it.

Preparation Time : 50 mins

am forwarding this to The Combo Event hosted by Pari of foodelicious.

Vegetable Seekh Kebab & Guest Post...!!!

Author: Siddhi Shirsat // Category: ,

I had posted lot of sweet recipes recently so now i am posting a spicy and tangy recipe or else my blog mite be prone to diabetes...he he...Veg Seekh Kabab is not only one of the most famous and delicious kebabs but they are also very easy to prepare them.I make both chicken as well as vegetable seekh kebabs.But today i am posting vegetable seekh kebab recipe as i had made them few days back. I have made changes in it according to my choice.They really taste delicious and are very easy to prepare.One of the best starters to serve for a party at home:-)

  • 2 -3 medium sized potatoes boiled
  • 1 cup green peas
  • 3/4 cup grated carrot
  • 3 table spoons gram flour(besan)
  • 1 tea spoon caraway seeds(shahi jeera)
  • 1 table spoon ginger-garlic paste
  • 2-3 green chillis chopped
  • 1 tea spoon tandoori masala
  • 2 tea spoon chat masala
  • 2 table spoon cashewnut powder
  • oil
  • salt
  • 10 satay sticks


Blanch the green peas in hot water till they become soft.Grate the boiled potatoes.Heat little oil in a deep pan and add caraway seeds in it.After 1 min add the besan and roast it for 2-3 mins till the aroma comes.Keep it aside.

Grind blanched green peas and green chillis coursely, do not add water.Heat little oil in a pan and add grated carrot in it.Saute it for 1 min and add the grinded green peas and chilli mixture and mix it well and cook for 1-2 mins.Add the roasted gram flour and caraway mixture and saute for 2 mins.Then add the ginger-garlic paste and saute for more 2 mins and remove from flame and let it cool.

In a bowl take the boiled and grated potatoes and add the cooked vegetable mixture.Then add salt,chat masala, tandoori masala and cashew nut powder.Mix it to form a soft mixture.Divide into 10 equal parts.

Take a portion of this mixture and place at the center of a satay stick and press it around the stick till its evenly layered.Press the ends firmly.

Heat a tawa and add little oil and shallow fry this kebabs till golden brown on all sides for 5-6 mins or you can even grill them in a tandoor or oven.

Spinkle chat masala and serve hot.

NOTE: If you like you can even add grated cabbage in this mixture and even sweet corns.

Preparation Time: 25 mins.


Hey friends ,one of my blogger pal Deepa from Foodlyrics had started the wonderful concept of guest post in her blog some weeks back and have given me chance to publish my guest post in her blog...It was my first ever guest post in blogging world and i was very exited to post it.Thanx a lot Deepa for giving me this opportunity.
I have posted sweet potato kheer(A traditional goan sweet recipe) in it.Check it here.

Figs & Dates(Anjeer and khajoor) Burfi...!!!

Author: Siddhi Shirsat // Category:

Today is my dads birthday so i again got a chance to post a sweet recipe...:-)). I had made this dates and fig burfi today along with some other things.It turned out very well and was very tasty too...Its a very healthy burfi as dates and figs are by them selfs very healthy and dry fruits in it increase the protein value.Give it a try and i am sure u all will like it

  • 1 n 1/2 cups dried figs(anjeer)
  • 1 n 1/2 cups seedless dates
  • 3/4 cup chopped walnuts
  • 1 cup chopped almonds and cashewnuts
  • 3/4 cup sugar
  • 1/2 cup desi ghee( butter)


Soak figs in hot water for 1o mins.Drain it and make fine puree using little water.Similarly chop dates and soak in hot water for 30 mins and grind it to fine puree.

Heat ghee in a pan. Add dates and fig puree and sugar.Add sugar according to ur taste, you can even skip adding sugar as dates and figs have their own sweetness.Stir well and cook on medium heat, stir countinously and cook till the moisture dries up.

Add half quantity of chopped walnuts,cashewnuts and almonds and mix well and continue to cook for ten to fifteen minutes, stirring continuously. The mixture will begin to leave the sides of the pan and form a ball.

Grease a tray with ghee and spread the mixture evenly with a greased flat surfaced plate.sprinkle the remaining dry fruits on it and again press them using flat surface.

Let it cool and get set.You can even refrigerate it to get set for 30 mins.Cut it in desired shape and serve.

Preparation Time: 40 mins

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