My experiments and experiences with cooking vegetarian food

Monday 10 August 2020



Ananas / Pineapple 500 gms
Sugar250 gms

This recipe takes about 45 minutes.

Steps to make Ananas Paak

  • Cut the Pineapple into small pieces by removing the skin.
  • Heat a thick bottom pan on medium flame adding Pineapple pieces to it.
  • Cover the pan and cook for 5 minutes.
  • Stir the contents once and cook it on low flame for another 10 minutes with lid.
  • Check if Pineapple started releasing water.
  • Cook until all the water evaporates while cooking the Pineapple pieces.
  • Add sugar and mix well.
  • The mixture will start to boil and thicken after 10 minutes.
  • Cook until your desired consistency level is reached.
  • Turn off the gas and let the jam cool.
  • Store in an airtight container.
  • Enjoy it with Roti or as a sweet dish.
  • The jam can be preserved up to one month if kept in refrigerator. Otherwise use it within 8 days.

Watch all the above steps in the YouTube video

Saturday 1 August 2020


Ovyachi paan / Ajvain ke  patte / Carrom leaves 10
Mirchi pood / mirch powder / chilli powder 1/2 Teaspoon
Mith / Namak / Salt1/2 Teaspoon
Soda / Baking Soda (Bicarbonate of Soda)1 pinch
cooking oil200 ml
Besan / Chickpeas Flour100 gm (1 bowl)
Tandulache pith / Chawal ka aata / Rice Flour2 Teaspoon

This recipe takes about 20 minutes and serves up to 2 people.

Steps to make Ovyachya Paanachi Bhaji

  • Wash and dry the leaves
  • Mix Chickpeas flour, Rice flour, Salt and chilli powder and make a paste in flowing consistency, keep it aside for 5 minutes 
  • Rice flour will help to make it crispy 
  •  Add baking soda just before frying the leaves
  • Coat leaves properly with the paste on all side 
  • Deep fry the leaves on both sides until they become golden brown on medium flame
  • Eat these crispy leaves as a side dish or as starters