Grilled Fish Wraps In Turmeric Leaves

Turmeric has alot of benefits as we all know and turmeric leaves have antiseptic properties and hence it is used in Ayurvedic medicine. Turmeric leaves contain curcumin which is a powerful antioxidant.

Turmeric plant

Turmeric leaves have a neutral aroma and are used widely in the Goan community in India for making Patoli.

Patoli is a traditional recipe made by Goankars and Christians on 15th August which marks the feast of “The Assumption”. Turmeric leaves add a unique taste to this sweet recipe and your home will be filled with its beautiful aroma when you cook them.

But how about people who do not like to have sweets and would still like to use turmeric leaves in their diet once in a while. So here I’m sharing another recipe using them.

Grilled fish wraps where we are wrapping the fish into parcels of turmeric leaves. While grilling, the heat intensifies the flavor of the leaf which is transferred onto the fish giving it a wonderful aroma and adds a distinct flavor.

Surmai/Seer Fish 4-5 pieces
Turmeric leaves 7-8
Fresh grated 1/2 coconut
1 cup coriander leaves
1 cup mint leaves
1 tsp cumin seeds
7-8 cloves of garlic
1 inch ginger
1 lemon’s juice
Green chilies as per preferred spiciness

Wash the turmeric leaves and pat them dry with a kitchen towel.

Turmeric leaves

Clean and wash the pieces of fish well. You can even use mackerel/bangda fish in this recipe. Make sure to make slits on the mackerel.

Surmai/ Seer fish

Make a coarse paste of coconut, ginger, garlic, green chilies, coriander leaves, mint leaves, cumin seeds and lemon juice. Do not use water to make this paste. The marinade is ready.

Coconut marinade

Marinate the fish and leave it aside for an hour.

Marinated fish

Now wrap the pieces of marinated fish in the turmeric leaves.

Wrap each piece of fish in turmeric leaf

One piece of fish will be wrapped in one leaf. If the leaf is not broad enough, use another leaf to cover it sideways and then secure it with a piece of thread. Wrap all the fish pieces similarly.

Fish wrapped in turmeric leaf

Heat up the grill pan and grease it with oil liberally. When heated, add the wrapped fish and simmer the flame to make sure the fish cooks well inside the leaves. Keep drizzling with oil if necessary.

Flip the pieces when grilled on the bottom side.
Once the leaves turn brown and crisp, the fish is done. To make sure, unwrap one piece and try it.

Grilled fish wraps in turmeric leaves

Serve it with a side of grilled veggies and steamed rice.

Grilled fish wrap in turmeric leaves

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla


Tilache ladoo (Sesame seeds laddoo)

Tilache ladoo is a traditional sweet made during Makar Sankrant and shared with everyone it the special day with the words saying “Tilgul ghya, God god bola…” meaning have the til ladoos and speak sweetly just like they taste.

This powerful seed other than having a distinct nutty flavor is a powerhouse of organic minerals especially calcium which supports a great deal in bone health. That’s exactly why Sesame Seeds made it to the list of ‘Foundation Foods’ in the diets related to Osteoporosis. A quarter cup of sesame seeds has more calcium than a cup of milk.

White sesame seeds

Sesame gives great texture to baked goods, in used in sushis and is used to make tahini to use in making hummus. Sesame butter is also loved by many and a sprinkle of freshly toasted sesame seeds can add an amazing flavor for to your salad.

These til ladoos are made specially during these winters to keep our body warm. Sesame seeds have alot of benefits while the addition of peanuts and coconut adds an aromatic flavor and the sweetness of jaggery to bring it all together makes it great for an after meal healthy piece of dessert as well.

Black sesame seeds

I have used white sesame as well as black sesame. Black sesame has more calcium content than the white ones but is a bit pricey. You can also go with only white or only black ones as per your choice.

White sesame seeds (Safed Til) 1/2kg
Black sesame seeds (Kale til) 1/2kg
Peanuts 1 cup
Half a dry coconut.
Jaggery (Chikki ka gud) 1kg
2 tbsp ghee


Dry roast both the sesame seeds. Make sure they are cleaned nicely before roasting. They should not be over roasted over these seeds can taste burned. We.roast them only to enhance their nutty flavor.

Dry roast the peanuts. Make sure they become crisp.and do not remain soft. Once cooled peel them. A gentle rub between your palms will do the magic.


Grate the dry coconut and then dry roast it too. This should also be roasted until golden brown and then run it between your hands to make it fine. Pulse them in a mixer grinder to get big chunks of peanuts instead of powder. You can even powder them if you like.

Grated and roasted dry coconut

Jaggery should be used in equal amount to sesame seeds. I’m using jaggery which is known as “Chikki ka gud” in Maharashtra. This jaggery will be easily available in winters as it’s the season for all sorts of ladoos and chikkis. You might have noticed the difference between the jaggery that you bring home for kheer and the jaggery that you taste in a store bought Chikki. Any grocer or supermarket will definitely have it. This jaggery is easy to use whileaking ladoos and the binding is so much better and easier.

Jaggery ( Chikki cha gul)

In a heavy bottomed pan, heat 2 tbsp of ghee. When heated add jaggery and melt it all while stirring it. Make sure it does not burn. Stirring continuously will make sure the jaggery is heated and melts evenly while leaving no over cooked or burned parts at the bottom of the pan.

Once the jaggery is melted, keep stirring until it gives you get a syrup kind.of consistency. Now add both colored sesame seeds, crushed peanut dry coconut. Stir all of it well and then turn off the flame.

It’s time to make ladoos. The mixture for these laddos should not be cooled. You have to start moulding them right when it is hot.
The trick to do this is to take only a little mixture out of the pan and keep it completely covered. Apply some ghee to your palms and take a small mixture according to the size of ladoo you want and start moulding. Be a little careful while handling the mixture. Do not use water at all while moulding. Only use ghee after every few ladoos.
Air dry them for a few hours. To maintain their shape you might have to rotate them in a plate. An activity that your kids can do and enjoy.

Tilache ladooThis image belongs to
and reuse is strictly not permitted.

Your til ladoos are ready. Make these ladoos all year around to reap it’s benefits.

Tilache ladoo
This image belongs to
and reuse is strictly not permitted.

Makar Sankrati Chya Hardhik Shubhechha🙏🏻
Happy Makar Sankrant🙏🏻


Coconut Macaroons – Christmas Kusvar

It’s already December and with Christmas on its way soon, I’m gonna share some wonderful recipes from our Kuswar. Kuswar is a set of traditional sweets prepared just before Christmas. Christians all over the world go to churches and attend mass on 24th and welcome the birth of Jesus at the strike of midnight!

Macaroons an absolute treat which is liked by grownups and kids alike. With the deep coconutty flavor and crisp on the outside while a bit chewy on the inside. These are light and great for people who want a treat once in a while as I do not use condensed milk at all.

So let’s get the Christmas cheer going…

3 cups of unsweetened shredded coconut
4 egg whites
1/2 cup all purpose flour
1 cup granulated white sugar
1 tsp vanilla extract
1/4th salt

Make sure you use store bought unsweetened shredded coconut and not the dried one at home. Grind the granulated sugar and keep aside.
Whisk the egg whites in a large steel bowl preferably with a beater until it becomes light. Add powdered sugar, salt and vanilla extract and beat a little more. Now add the shredded coconut and flour and fold it all in properly using the spatula in only one direction. Now refrigerate this mixture for atleast two hours. You can also prep it at night and bake them the next day.
Preheat the oven at 180 degrees Celcius. Now line the baking tray with parchment paper (also known as butter paper). Scoop the mixture with a tablespoon and place it on the baking tray keeping them an inch apart as they will fluff up during baking and will need space. Bake them for around 15 minutes or until done. Remove the tray from the ovenr and cool.

The baking time also depends if one likes their macaroons to be chewy or crisp. You can have them warm or after cooling them with a side of English tea as well.

If you use sweetened shredded coconut, your macaroons will turn soft. So use them of you like chewy macaroons.

You can make them filled with nuts or chocolate dipped or even bake them with a piece of chocolate inside.

MyFriendAlexa · Recipes

Coke Chicken Wings

For my last blog on #MyFriendAlexa I’m going to share an appetizer that will be ready in no time and will leave your family finger-licking for sure. Kids will especially love it as this chicken appetizer will be mildly on the sweet side just like Teriyaki Chicken.

People who own a proper BBQ prepare it in a very interesting way. They open a coke can and add some fennel seeds (saunf) to it. Place a seasoned chicken with salt and pepper/chilli powder over it and barbeque it until it is done. You will be surprised at the amazing flavor that the BBQ chicken gets due to coke and fennel seeds.

Photo from Pinterest

I tried to bring this recipe into an easier and quick way onto the kitchen stove. My family digged in the first time when I made it and since then it has been a family favourite.

So let’s make some Coke Chicken Wings…

Chicken wings 500 gms
Fennel seeds 2 taps
1 onion chopped
1 tbsp ginger garlic paste
1 tbsp chilli flakes ( add more for spiciness)
Tomato chilli ketchup 1/4 th cup
1 tbsp dark soy sauce ( I always use Lee Kum Kee brand from Amazon)
Few tbsps olive oil/butter
Coca cola 250ml

Season the chicken wings with salt and pepper. Now in a pan add some olive oil or butter for more flavor. Add the chicken wings and shallow fry them on both sides until they are almost done. Do not cook completely as they will cook again in the gravy. Add the ginger farlic paste and give it a good mix. Sprinkle the chilli flakes over the chicken and give it a stir. Now remove it and keep it aside.

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and reuse is strictly not permitted.

Take a deep bottomed pan and heat some olive oil. Add the chopped onions and saute. Add fennel seeds and fry them well. Now add the chicken and mix well. Now you can add more chilli flakes if you want to make it a little more spicy.

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and reuse is strictly not permitted.

Add coca cola to the pan. It will bubble and froth up but do not worry. Mix it all well.

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and reuse is strictly not permitted.

Add tomato chilli ketchup and soy sauce. Cook the chicken in the sauce completely. You can choose to keep the chicken with gravy. Keep cooking until the gravy reduces and sticks to the chicken.

This image belongs to
and reuse is strictly not permitted.

Coke Chicken Wings are ready to be served! If you have some pineapple pieces handy, after taking out the chicken from the pan, add the Pinepaple to the same pan and let it fry well and mix it with the remaining gravy. You will have some BBQ pineapple as well on the side.

Coke Chicken Wings with Pineapple This image belongs to
and reuse is strictly not permitted.

For vegetarians, try this recipe with shallow fried or deep fried potatoes.

With this post I am taking my blog to the next level with Blogchatter’s #MyFriendAlexa and you can find all my posts for the theme “Food love” under the hashtag #seemabwrites .

Under this theme you might also like to read

10 Interesting Food Facts

Ever Wondered Of Food Phobias

Foodie are you? Which one?

Be the artist – Learning Food Art

Food Challenge – Patoli

Food with an unusual ingredient – Beer Fish

Unusual Foods Around The World

MyFriendAlexa · Recipes

Recipe with an unusual ingredient – Beer Fish

Nothing like a chilled beer on a hot summer day! A phrase that is often used. You might like to enjoy it on its own but it can be used in recipes as well. Beer gives an earthy flavor to food. It can be used in marination, cooking and baking. When you add it to your recipe, the bitteness of the beer is balanced out by the sweetness that onions, tomatoes and other veggies provide. You will be amazed at what goodness it can do to a recipe!

For the theme on “Food Love” I chose a topic to write about a recipe with an unusual ingredient. Wanted it to be something extraordinary. By now you know that beer is the unusual ingredient.

So let’s get started with the recipe…

Freshwater Fish 750gm
Oil 4 tbsp
Ginger 100gms
Garlic 100gm
Fresh Red Chillies 20gms
1 Red Bell pepper
1 Yellow Bell pepper
Shallots 100gms
Coriander Sprigs
1 Capsicum
1 Mild Beer (I used Turbo mild)
Light Soy 25ml
Oyster Sauce 25ml
Salt as needed
Pepper as needed

Season the fish with salt & pepper and leave it until you chop your other ingredients. Chop the ginger in julienne. Crushed the whole garlic pods. Chop the fresh Red chillies. You may keep them a little longer in pieces to pick them out easily later after cooking. Chop the capsicum and bell peppers into juliennes. Chop coriander leaves and shallots into strands.

Heat oil in a deep saucepan in which you will cook your fish. Add the fish pieces skin side down and fry it until half done. Remove and keep it aside.

Heat some more oil. Add ginger julienne, crushed garlic pods and chopped fresh chillies.
Saute it for around 2 mins. Now add bellpeppers and capsicum. Add salt and saute for a while. Make sure you add just a pinch or two as we are using soy sauce and oyster sauce in this recipe which already contain salt.

Once the veggies are 60% cooked, remove half of it from the pan aside.
Place the fish pieces on top of it. Now dress the fish with the veggies you kept aside.

Place the coriander and shallot strands on it. Add soy and oyster sauce from the sides of the fish.

Now pour the beer around the fish. As soon as you add the beer it will bubble up and will continue for a while.

Let it cook till the beer sauce is thick. Once the sauce is thickened, turn off the flame.
Your Beer Fish is ready.

Serve this savoury Beer Fish over a bowl of rice and I’m sure you will enjoy it!

You can even use sea fish with this recipe but just be careful with your pinch of salt. You can also add tomatoes to the recipe for more tang.

With this post I am taking my blog to the next level with Blogchatter’s #MyFriendAlexa and you can find all my posts for the theme “Food love” under the hashtag #seemabwrites .

Under this theme you might also like to read

Ever Wondered Of Food Phobias!

10 Interesting Food Facts

Foodie are you? Which one?

Food Challenge – Patoli

Be the artist – Learning Food Art

MyFriendAlexa · Recipes

Food Challenge – Patoli

When I was choosing themes for #MyFriendAlexa , I asked my family to help with a few blog topics. My husband came up with Food Challenge. “Make a sweet recipe using a green” he said. I liked the idea but then was puzzled at what should I make for it. My mom-in-law came to my rescue unknowingly when she sent me some fresh turmeric leaves from her garden. I had found my answer. PATOLI. How could I have forgetten Patoli!! If you’re a Goankar you know how delicious this recipe is and if you’re a Maharashtrian, you might find this recipe very similar to “Ukadiche Modak” (Steamed Modak).

Patoli is a traditional recipe made by Goans and Christians on 15th August which marks the feast of “The Assumption”. Turmeric leaves add a unique taste to this sweet and your home will be filled with its beautiful aroma when you cook them.

Turmeric leaves become readily available in local markets in Mumbai in the month of August. But this year nothing being normal we did not get them. Finally our taste buds were satisfied this month and I had something special to share for Blogchatter as well.

So let’s get started with Patoli…

15 Fresh turmeric leaves (haldiche pan)
1/2 kg Rice flour
1 full coconut grated
100gm Sesame seeds
7 Cardamom’s powder
150gm jaggery
1 1/2 cup of water
1 tbsp oil
Salt to taste

Cut the stems of the turmeric leaves. Wash and drain them well.
Roast the sesame seeds and roughly grind it. Mix the grated coconut, cardomom powder, sesame seeds and jaggery. Heat it until the jaggery melts and keep mixing it well.
Make this filling ahead of time and let it cool.

Let’s move onto making the rice dough (bhaagvat). Heat 1 and half cup of water. Add salt to taste and 1 tbsp of oil. When the water boils, start adding rice flour and stir at the same time. Keep doing this process until you use all of the flour. Keep mixing it well and turn off the heat. Leave it covered for a while and then knead the dough using very little water.

Now let’s do the dressing and filling…
Take a leaf and keep it upside down. Take a ball of dough and with wet hands start spreading it all over the leaf. There should be a thin coat of it all over.

Now add the filling in the centre line of the leaf. Make sure you add a good amount. Now close the leaf from one side to the other and pack it up firmly from all sides.

Heat up the steamer and when the water boils, place these filled leaves in the top colander and steam for around 15 minutes. You can place alot of them on each other depending on the size of your steamer.

When the color of the leaves change , they are ready. Remove from the strainer and cool.

Peel the leaf and Patoli is ready to be relished!

You can place some turmeric leaves in the steamer while steaming modak and you will be surprised at how the flavor enhances.

With this post I am taking my blog to the next level with Blogchatter’s #MyFriendAlexa and you can find all my posts for the theme “Food love” under the hashtag #seemabwrites .

Under this theme you might also like to read

Ever Wondered Of Food Phobias!

10 Interesting Food Facts

Foodie are you? Which one?

Be the artist – Learning Food Art

Recipes · Uncategorized

Kao Pad – Thai Pineapple Fried Rice with Shrimps

You are spoiled for choice when it comes to food in Thailand. Being a nation of mesmerizing beaches, seafood is a staple in Thailand. If you’re a non-vegetarian and planning to go to Thailand, I would highly recommend trying all your Thai meals in seafood version. You will be mind-blown by the flavors and the authenticity. What makes Thai food truly excellent is the sheer freshness of ingredients like lemongrass, galangal, kaffir lime leaves, etc. Seafood comes from the beaches and the vegetables and meat from many of the farms and local plantations nearby. This freshness gives Thai food its own unique flavor and richness.

Thai food used to be very spicy in olden times as chili was not something they had in their country, so a mix of dried herbs was used to make food flavorful and spicier. In recent times, they have shifted from spicy herbs to fresh herbs like lemongrass. Thai food uses more of coconut milk. Even the desserts have coconut milk in them. But the curries are more thinner than Indian curries. There is also an emphasis on rice in Thai culture.

You may also enjoy reading my article about Thailand where there are ornate temples and beautiful mesmerizing beaches.

Pineapple fried rice is a classic dish that is a staple on most Thai restaurant menus. This fried rice is surely going to satisfy your taste buds.

1/2 pineapple (read instructions below in the recipe)
2 cups non sticky rice cooked (read instructions below in the recipe)
250 gm large shrimps (peeled and deveined)
3 large eggs
5 cloves of garlic
1 inch of ginger julienned
1-2 chilies according to spiciness
7-8 green beans chopped
1 large carrot diced small
1/4 cup raisins
1/4 cup cashews
1 tbsp of Thai curry powder
2 tbsp of light soy sauce
1 tbsp Thai fish sauce (can skip)
1 tbsp of oyster sauce (can skip)
1 tbsp honey
1/4 tsp. of black pepper
Oil as needed
Salt as needed

Instructions for Pineapple: Cut a pineapple in half and then slit it thru in cubes and scoop it out. Use the outer pineapple as a bowl for serving the fried rice later for the ambience of a restaurant.

Instructions for rice: Use non-sticky rice and wash it multiple times until the water appears clear. This shows that the starch in the rice is reduced. Now cook the rice. Here in India, basmati rice that we use for our biryanis turn out excellent for fried rice because of its non-sticky texture.

Marinate the shrimp with a spoon of light soy sauce, salt and black pepper and set aside. For making the sauce for fried rice, in a bowl mix light soy sauce, fish sauce, oyster sauce, honey and Thai curry powder. Mix it all well and set aside.
Beat the eggs together with some salt and pepper.

Heat a wok and let’s get started…
Heat one tbsp oil and add the eggs. Scramble them but not too much. The scrambled bits should be bigger to be easily seen in the fried rice. Now remove it in a plate. This is the way, fried eggs go into Asian rice recipes. They are fried and taken out and then mixed back when the rice is done.
Continue in the same wok. Heat another tbsp of oil. Add the marinated shrimps and fry them until cooked and remove them from the wok.
Now heat 3 tbsps of oil and add garlic, ginger and chilies. You will get a great aroma of it. Now add carrots, green beans, cashews and raisins and stir fry them. Do not lower the flame as this makes the veggies soft and soggy. Keep stirring and adding ingredients on high heat. Now add the cooked rice nd mix it well with the veggies. Now pour the sauce made for fried rice around the wok and keep mixing the rice. Give it a minute. Now add the pineapple chunks. At the end, add the fried eggs and shrimps and stir fry again. Sprinkle shallots and give it a final mix.

Don’t forget the pineapple bowls we have. Fill them up with the fried rice and make sure you place some pieces of shrimps and pineapple on top.
Enjoy the tropical flavors of Thailand.

For vegetarians: Skip out on the fish sauce, oyster sauce and the shrimps. Add other veggies if you like. Believe me when I say, it still turns out amazing. blog is a part of #LBWP – Let’s Blog with Pri, Season 2. You can also check out blogs written by my fellow bloggers Disha and Arti.

Hosted By : Prisha Lalwani IG: @mummasauruss FB: /mummasaurus1


Pear and Dates Kheer

If you have a strong sweet tooth like mine but want to avoid sugar, this recipe is for you!

Pear is a mild sweet fruit loaded with antioxidants and dietary fiber while dates are always used as natural sweeteners and are full of nutrients, antioxidants and fiber. Dates are recommended by experts to increase haemoglobin as they provide ample source of iron.

Clarified Butter – 5gm
Ripe Pear – 100gm
Dates ( Khajur ) – 7-8 nos
Skim Milk – 300ml
Cinnamon Powder – 5gm
Almonds – 7-8 nos
Cashew – 7-8 nos
Kesar – 1 gm

Combine milk & dates in a deep non stick pan and mix it well. Keep stirring, simmer and cook until it reduces to half.

In a non stick pan, heat clarified butter, add sliced almonds & cashews. When golden brown remove a few for garnish and in the same pan add grated pear. Cook it for a while and stir continuously. Now add the reduced milk in it.
Mix well and add cinnamon powder & kesar.
Serve warm garnished with nuts and kesar.

This recipe will not only curb you sweet tooth but also provide loads of health benefits. Enjoy!

This blog is a part of #LBWP – Let’s Blog with Pri, Season 2. You can also check out blogs written by my fellow bloggers Hansa and Avin

Hosted By : Prisha Lalwani IG: @mummasauruss FB: /mummasaurus1


Corn Upma

Monsoon is here and there is nothing more delish than a roasted corn with a dash of lime and salt.

Corn upma is also an amazing and flavorful recipe to try! This is my Nani’s special recipe and we enjoy it every time.

Roasted corn kernels (2 corn)
2 medium onions chopped
4 – 5 dry red chillies (you can even use green chillies or chilli flakes)
1/2 inch ginger finely chopped
1/2 tap asafoetida
1 tsp mustard
2 sprigs of curry leaves
2 tbsp coriander leaves
1 lemon’s juice
Salt to taste
3 tbsp oil

Remove the corn kernels from the cob and roast them in a pan. Cool them for a while and grind them in mixer. They shld not turm completely (the trick to do this is to pulse the mixer/grinder and not run it for long)

Heat the oil in a heavy bottomed pan. rackle Add mustard seeds and crackle them followed by curry leaves and dry chillies. Now saute chopped onions and ginger. Add asafoetida. Now add the corn mash and mix it well. Add salt as per taste. Stir fry it for a while. When almost done, add the lemon juice and mix well.

Enjoy the hot corn upma with a cup of masala chai!!


Kokum Mojito Mocktail 🍹

Mojitos are one of the best drinks ever. The refreshing flavors of lime and mint in them are extraordinary. This is a quick mojito recipe with an Indian twist of kokum to intensify the flavors and makes it perfect for a hot summer day.

What’s in my kokum mojito?
It has easily accessible ingredients from your kitchen which are regularly available and can be made in no time!

For one serving.
50 ml Kokum syrup, ⁣
5ml lemon juice⁣
20 ml sugar syrup, ⁣
1 sprig of mint, ⁣
5gm of black salt, ⁣
300 ml of soda⁣

Muddle the leaves mint and lemon juice together in a glass. Add salt, sugar syrup and kokum syrup to it. Mix it well and top it up with club soda. ⁣

⁣Kokum mojito is a perfect body coolant. It’s our family favourite and kids can enjoy it as much with added benefits for health.