Category Archives: food

Double ka meetha

2013 is here. Everybody has hopes and aspirations for the future. I pray all your dreams come true! Personally I feel,this is the year of being content. Being happy with what God has given and  being satisfied with our achievements. It may not be great in the eyes of others but we all have our own battles to win..our own little mountains to climb.


A lot of exciting things are coming my way this year. A new store in india, new projects around the city to name a few. Most importantly, Aaira turns one in May. Seems unbelievable! She completes us as a family. This reminds me-though I barely ever mention Mr Z in my blog, he’s my biggest critique! He’s the best thing thats happened in my life. And to think that we being together at one point wouldve been one the strangest things that could ever be!

Which brings me today’s recipe. I’m typing this post using my samsung note and have taken pics using the phone camera. Do let me know what you think. The phone is a gift from the mister, and as always I forced him to buy one himself! He’s settled in for the S3.

We dine out once or twice a week, and try to uncover a few hidden gems.predominantly flavours from asia. In one such adventure, we ventured into golconda paradise-a hyderabadi restaurant. The menu there had the usual suspects – biriyani, haleem, kebabs etc. But what caught Mr Z’s eye was the dessert Double ka meetha. I must admit I have not heard of this delicacy ever. He explained and it seemed like a indianised bread pudding or umm ali. When the dish arrived, it looked mediocre but strangely had the taste of gulab jamun.

This is when he promised me that he would make amma’s version. This is one of the easiest desserts to cook. So here goes.


Unsalted rusk 10 pieces
Oil to deep fry

For the sugar syrup
Water 1 1/2 cup
Sugar 1 cup
Cardamom 3-4 pods

For the garnish
Milkmaid -small tin 90gms
Pistachios, raisins, pinenuts for garnish

In a thick bottom pan dissolve water, sugar with cardamom and bring to a boil. Reduce flame and wait till mixture thickens to form syrup. Let it cool.
In a separate  pan fry the rusks in oil.
Place the fried rusks into the sugar syrup. Please note that the syrup must not be too hot.
Pour milkmaid in strings when cooled to room temperature
Garnish this with pistachios, raisins and pinenuts.
serve warm or cold.


Filed under cooking, dessert, food, me, Uncategorized

>Prawns masala- the maharashtrian way.


Prawns Masala

This is my first Prawn recipe, and again, I have tried a healthy option to it. I love Prawns, specially when they are in a salad(one of the healthier options to any non vegetarian salad). Prawn curry has always been dear to my heart, as I believe that the Prawn has the unique quality of being tiniest in size, yet imparting the mightiest flavour!
I had this at a friend’s place..Pols and her Mum, Mrs Jyoti Mhatre prepared it for us! Being a South Indian I always thought our ways of preparing Prawns were the best, but i was blown over by hers! I am not sure if this is the exact method, but the taste seemed to match! Mr Z does not like garam masala hence i have avoided it in here.

Do try this rich in flavour, low in calorie yummy prawns masala..the Maharashtrian way.

Jumbo prawns- deviened anc cleaned 250 gms

Onions- 2 medium sized, finely chopped

Ginger- one tbspn chopped

Garlic -3 large cloves

Chilli Powder- 2 teaspoon or according to preferred spice level

Turmeric Powder- 1/4 teaspoon

Coriander Powder-1 teaspoon

Tomato -1 medium sized one, finely chopped

Potato- 1 medium sized, chopped thin

Oil- 2 Tspn (yes 2 teaspoon)

Mustard – 1/2 tspn

Coconut Milk (half cup or 1tbspn mixed in half cup of hot water)

Tamarind pulp- 1tbspn

Salt – to taste

Coriander to garnish
Clean the prawns and keep them aside.
In a non stick pan, heat the oil and sputter Mustard, saute onions till transparent, I add salt at this point coz i feel the onions and tomatos cook and blend better with the salt. Further, add the masala- chilli,turmeric and coriander , stir till flavours are aromatic, add tomatoes and stir. close lid and leave at low flame for 5 minutes. Add coconut milk and tamarind pulp and simmer at low flame. when smal bubbles begin to appear, add the chopped potatoes and after 10 minutes, add prawns. leave to cook for about 15 minutes at a medium heat, or until the potatoes and prawns are cooked. You made add hot water to the necessary consistency you require.Granish with chopped coriander leaves.

The key is that the potato and tomato must be tasted, not seen 🙂

Best served with steamed rice.


Filed under food, Healthy prawns, prawn masala maharashtrian style