Crispy Prawns Toast With Oriental Chilli Garlic sauce...!!!

Author: Siddhi Shirsat // Category: , ,

Today i am back with a very crispy and different snack recipe " prawns toast".This is one of the tasty, quick and simple snack recipe from my collection.Prawns binded with spring onions and coriander and flavoured with mild spices gives a very nice taste.Also roasted sesame seeds add the extra crunch to it.This toasts taste best with this oriental chilli garlic sauce.


For Prawns Toast:

  • 1 cup medium sized prawns (cleaned and deveined)
  • 5-6 bread slices
  • 1 1/2 cup spring onion greens and white chopped
  • 7-8 garlic cloves
  • 1 table spoon coriander leaves
  • 1/2 beaten egg
  • 2-3 tea spoons chinese red chilli sauce
  • 3 tea spoons bread crumbs( or corn flour if deep frying)
  • 3 tea spoons roasted sesame seeds
  • 1/4 tea spoon pepper powder
  • salt
  • oil

For Oriental Chilli Garlic Sauce:

  • 1 cup tomato ketchup
  • 2 tea spoon chopped garlic
  • 1 tea spoon chilli flakes
  • 1 table spoon chopped spring onion greens
  • 1 tea spoon soya sauce
  • 2 tea spoon chilli sauce
  • oil


Add little salt and cook the prawns along with little  water.Let them cool.Now in a small mixie put this dry cooked prawns,chopped spring onion whites and greens,chopped coriander leaves and garlic cloves.Grind this mixture very coursely without using any water.

In this grinded mixture add 1/2 beaten egg,red chilli sauce,salt, pepper powder and bread crumbs or corn flour.sesame seeds and mix it well.Bread crumbs and egg is added to bind the mixture well.

Take each bread slice and cut it in two halves.Apply the above mixture to one side of each bread half.Heat little oil in a pan and shallow fry this bread slices till crispy on both sides.While putting them to fry always put the side with prawns paste to cook first.You can even deep fry this sides, but i avoided it and did shallow fry.

Now meanwhile you can prepare the sauce.Heat a small deep pan and add little oil in it.Add chopped garlic,chilli flakes and spring onions in it and saute until garlic becomes light brown.You can add pinch of salt while sauting it..Then add tomato ketchup, soya sauce,chilli sauce and little water and cook for 2-3 min until it starts boiling.Oriental Chilli Garlic Sauce is ready.

Serve this crisp prawns toast with this oriental chilli-garlic sauce.

Preparation Time: 18 mins

Mushroom Methi Malai...!!!

Author: Siddhi Shirsat // Category: ,

In Goa rainy season is going on now...and its the end of the wild natural mushroom also:-((...This mushroom start growing in july and grow till august end....I love this mushrooms a lot, they are very very yummy:-))....These mushrooms grow in forests and people pluck them and sell them.These mushrooms have lot of demand in Goan market..I have put a pic of this wild mushrooms below  for those who do not know much about them...This year also i enjoyed lot of this wild  mushrooms...i made the usual goan dishes  with them which i have already posted last year,and when i had lot of them still remaining i decided to try something new and different with them...Finally i decided to make a fusion of a punjabi gravy  and this mushrooms and "Mushroom Methi Malai" came to birth and it turned out very well:-))...the flavour of this mushrooms combined very well with that of methi leaves....
Last year i had posted some tasty dishes with this wild mushrooms. I have given the links below for those who missed it.

                                                          Goan Natural Wild Mushrooms

  • 50 medium sized fresh wild mushrooms
  • 2 cups packed of  fresh fenugreek leaves(methi)
  • 1 1/2 cup fresh cream( i used low fat)
  • 3 cups skimmed milk
  • 1/2 cup cashewnuts
  • 1/2 cup charmagaz (dried melon seeds)
  • 1 big onion
  • 2-3 green chillis
  • 1" ginger
  • 3 garlic cloves
  • 2 tea spoon poppy seeds(khus khus)
  • 4 cloves
  • 4 green cardamoms
  • 4-5 peppercorns
  • 3/4 tea spoon fennel seeds
  • 1 cinnamon stick
  • 1-2 tea spoon sugar
  • pinch of fresh nutmeg powder
  • 1/2 tea spoon garam masala
  • 3-4 table spoons of butter(low fat prefered)
  • 2 table spoons of kasoori methi
  • oil/ghee
  • salt


Soak cashewnuts and charmagaz in little water for  2 hours.Similarly soak poppy seeds , cardomomss,cinnamon,cloves,peppercorns and fennel seeds in little water for 2 hours.

This wild mushrooms has lot of mud as you can see it on the above pic on them so they have to be washed very well so that all the mud goes. The best method to wash them is soak them in water for 15 mins and then rub each one of them gently with a muslin cloth, all the mud on them gets absorbed by the cloth.After washing them chop them in 2 pieces and keep.

After the soaking time is complete we need to make the white paste.Take small grinder and in it add all soaked spices, cashewnuts, charmagaz,chopped onion, green chillis , garlic cloves and ginger pieces in it and grind using water used to soak them .Grind it to fine thick paste, do not use much water.

Now heat a non stick pan and add little  butter and saute the fenugreek leaves for 3-4  mins and keep them aside.After that saute the chopped mushrooms for 7-8 mins or till they are cooked.Close and cook  them for 2-3 mins while sauting.After they are done keep them aside.

Heat a pan and add 1 table spoon of butter.Add the grinded white paste and saute it for 7-8 mins on low flame till the raw smell goes.Keep stirring countinously or the paste can get burned.Whisk the cream for 1min.Then add the fresh cream and milk and mix well.Cook it on low flame till the mixture starts boiling.

When it starts boiling add the sauted fenugreek leaves and mushrooms and mix well and let it cook again.Add salt, sugar and nutmeg powder.Check the consistency of the gravy.It should be thick creamy gravy.Add more milk if required to adjust the consistency.When it starts boiling add garam masala and stir.Finally add kasoori methi and remove from flame.

Add some butter on it and serve hot with nan or roti.

Preparation Time: 35 mins

NOTE: You can even use button mushrooms instead of wild mushrooms if you do not get them.
This is a mildly spiced dish, so i have used little amount of spices,if you want you can increase the amount of spices added.

Choco & Coffee Pudding...!!! (Also Patholi Repost)

Author: Siddhi Shirsat // Category: ,

A VERY HAPPY NAGPANCHAMI TO ALL MY DEAR BLOGGER FRIENDS...!!!...Nagpanchami is celebrated in different ways in different parts of india.In Goa its done by doing pooja of Nad idol and offering it milk and other things. Today a special dish called as  "Patholi" is done in Goa...Its little similar to  stuffed steamed dumpling.Its made by stuffing rice dough with sweet coconut mixture and flavouring it with fresh turmeric leaves which gives its main taste and flavour. We celebrated this nagpanchami as every year and enjoyed lot of  this patholis also:-))...I had posted this dish for last nagpanchami so you can refer details of it it here.I am reposting it for my friends who missed it last year...its really worth trying.

PATHOLI RECIPE POST ( Click here to open)

Now coming to todays recipe i am posting recipe of very yummy pudding "Choco Coffee Pudding"...its a very tasty pudding...I have combined coffee along with chocolate cause when both the flavours combine they give a very nice taste and flavour.Its a very simple recipe and its vegetarian version with no eggs.

  • 400 milk(skimmed preferred)
  • 5 grams unflavored china grass
  • 2 table spoon cocoa powder
  • 2 tea spoon instant coffee powder
  • 3-4 table spoons sugar
  • 2 table spoon warm water
  • 1 table spoons of fresh low fat  cream
  • few dark chocolate shavings
  • few glaced cherries


Take one cup water and mix the china grass in it.Heat it in a pan on low flame stirring continuously till it dissolves completely.Strain it and keep aside to cool.

dissolve cocoa powder in 2 table spoon of milk and coffee powder in 2 table spoon of warm water and keep it aside.Boil the remaining milk.Add the china grass mixture, sugar, cocoa powder paste, coffee powder paste in it and stir properly.

Mix well and cook over a low flame for around 10 minutes, stirring continuously till it thickens a little.Cool it for 10-15 mins and then add fresh cream and mix well.

You can set them in small serving dessert bowls or in a big bowl.Pour the mixture in small bowls and refrigerate it for 4-5 hours to set.You can garnish it with glaced cherries and dark chocolate shavings before refrigerating them.

Serve it chilled...!!!

Preparation Time: 30 mins

Kokum Mackerels(Sola Bangde)...!!!

Author: Siddhi Shirsat // Category: ,

Today i am back with a very popular and tasty Goan fish dish..."Sola Bangde" or "Kokum Mackerels"...'sola' means kokum in konkani and 'bangde' means mackerels...Mackerel is one of the famous and common fish in Goa.This dish is specially made only of mackerel fish,any other fish cannot be used as the taste will differ a lot...This dish is called kokum mackrels as kokum is the main ingredient here, as kokum gives this dish a nice tanginess and gives it very nice taste and flavour.Its one of my favourite mackerel dish...its been made at my place from many generations and even i learned it.


8-10 fresh Mackerels(medium size)
8-10 dry kokum kernels
2 cups freshly grated coconut
6 green chilllis
6 dry red chillis
1 tea spoon tamrind pulp
2 inch ginger pieces
14-20 garlic cloves
1 tea spoon turmeric powder
1 table spoon corainder leaves
2-3 table spoon oil


Clean the mackerels properly.Do not make pieces of them, just cut head and tail part and clean inside stomach.Make 3-4 slits on each mackerel.Medium size mackerels are perfect for this dish.Clean them and keep them aside.

Grind together freshly grated coconut,green and dry red chillis,tamrind pulp,ginger,garlic cloves,turmeric powder and salt using very little water.Do not grind it very fine, but it should be coursely grinded  to dry paste using very little water.

Now apply this paste to the cleaned mackerels and keep for marination for 1 hour.After the marination time is complete heat a wide pan, preferebly non stick.Add 2-3 table spoon of oil in it.Place marinated mackerels one by one in one layer in it.Pour the remaining marination paste over it.Make 2-3 pieces of each kokum kernel and place them evenly all over the mackerel layer.

Close and cook it on low flame for 15-20 mins.They  should not be turned while cooking, so they should be cooked on low flame and cooking n low flame also enhances the flavour of kokum.When they are cooked garnish them with corainder leaves and serve them hot.

They taste best when served with rice and fish curry.

Preparation Time: 30 mins

NOTE: Use of fresh mackerels for this dish is very important, as it gives the right taste.
If you do not get dry kokum kernels you can sprinkle some amount of kokum extract on them while cooking.It wont give the same taste as kernels, but you can use it if you do not get kokum kernels.
Use amount of green and dry red chillis according to your taste,but add equal amount of green and dry red chillis.

Pineapple Upside Down Cake(Eggless)...!!!

Author: Siddhi Shirsat // Category: ,

Hi...How are you all my dear friends?...i was not able to do blogging from quite some time, even i missed many of your posts...which i will go through now...Baking Fever again caught me some days back and i decided to bake something interesting and i remembered this pineapple upside down cake which i had not baked for so long and made it turned out soft ,fluffy and yummy as usual...:-)) i like baking this cake as it very simple and the result is awesome...the best thing is this cake does not require any icing...:-))


200 ml condensed milk(1/2 tin milkmaid)
11/4 cup(125 grams) maida
1 tea spoon baking powder
1/2 tea spoon baking soda
1/2 cup (60 grams) butter
1/2 cup milk
2 tea spoon pineapple essence
2-3 drops of yellow food colour
3 table spoon of sugar for caramalisation
3-4 fresh or tinned pineapple rings
few glaced cherries-cut in two pieces


Grease 7" round baking tin with butter.The pineapple slices should be well drained.Place one round slice at the center of the tin.then arrange half or quarter pineapple ring pieces around it accordingly so that the whole bottom of the tin is filled with them.Fill the gaps between the rings using the cherry halves.Keep the with the flat, cut side down touching the bottom.Arrange this properly in the tin and keep it aside.

Now heat the sugar in a small heavy bottomed pan n low flame till it melts and becomes golden brown.Now immediately pour this hot caramalised sugar in the tin above arranged pineapple rings, so that it coats them properly and fills the gap.Keep this tin aside to cool.

Now the batter for the cake must be prepared.Melt the butter and let it cool it.Then add condensed milk, pineapple essence and food colour in it and beat it welltill  this mixture is frothy.

Seive flour, baking powder and baking soda together 2-3 times atleast.Add half quantity of this flour mix to the beated milkmaid and little milk and beat.Then again add remaining flour and milk and beat it well  till mixture is beaten well.

Preheat the oven/microwave  at 150 degrees for 10 mins. Pour the cake batter in the caramalised pineapple cake tin.Bake it at 150 degrees for 30-40 mins till its done and a knife inserted in it comes out clean.

Cut in pieces and serve.Its a best to serve as a desert for a party.

Preparation Time: 50 mins

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