An evening by the sea !

Here in Seychelles, barring just a few, most of the beaches are without any hawkers or food stalls. There are no typical beach crowds either. So what you have is almost like your own private beach !

When you drive on a road here in Seychelles, you have the sea by your side, almost all the time. You just need to decide where to park.

This evening we chose a beach on the east coast, hence we did not have a picturesque sun set for the background, but the sky was so colourful… !


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Bottle Gourd and Carrot side dish




  • 1) 250 grams bottle gourd, grated.
  • 2) 250 grams carrots, grated separately.
  • 3) 2/3 green chilies,( or as per taste,) chopped,
  • 4) a pinch of qasoori methi (optional),
  • 5) ½ inch piece of ginger, grated,
  • 6) ¼ cup green peas or sweet corn (optional),
  • 7) ½ teaspoon cumin seeds,
  • 8) ½ teaspoon asafoetida,
  • 9) Salt to taste,
  • 10) ½ cup fine semolina,
  • 11) 1 cup gram flour, slightly roasted (besan), may require less or more.
  • 12) juice of one lime
  • 13) oil (optional)



  • 1) In a non-stick pan, heat a little oil (if using) and add cumin seeds and asafoetida. If you want to avoid oil totally, just roast these two.
  • 2) Then add the chopped chilies and then add carrots. Stir and cover for two minutes.
  • 3) Then add grated bottle gourd (with its juice ), qasoori methi (if using), grated ginger, green peas or corn (if using) and salt. Cover and cook for 2 to 3 minutes.
  • 4) Add semolina and stir well then add lime juice and gram flour. Mix very well and cover.
  • 5) Cook for 2 minutes more. By this time, most of the water would have been dried. If the mixture is still watery add little more gram flour.
  • 6) Keep on stirring till the mixture forms a ball and starts leaving the sides of pan.
  • 7) Pour it in a clean glass dish (greasing is optional) and level.
  • DSCN6137
  • 8) Let it cool completely and then cut into desired shapes.
  • DSCN6141
  • 9) These can be eaten as they are. You may shallow fry them with little oil or even pour a tadaka of hot oil with sesame seeds and coriander seeds. Sprinkle some chopped coriander leaves and enjoy with ketchup or chautney.


To proceed,




They can be made in advance. You need to cool the mixture completely before cutting the shapes. You may freeze the dish for few hours, that makes cutting the shapes  easier. These shapes can be added to your favourite curry or pulao too.





Misal Pav a serving suggestion !

Misal Pav.. literally meaning a combination of mixture ( of spicy curry, pulses, chopped onion, and  optionally a mild potato bhaji, farasan ) along with bread, is a very famous and popular dish in Maharashtra.

The dish is known by the city and also by the joint. The  ingredients may differ from place to place, and the recipe is highly guarded secret.

Here I am presenting just a serving suggestion.. and the recipe is of course a secret !







Shevbhaji – A spicy curry of store bought shev




The ingredients are :-


–        1) The main ingredient for this dish is of course Sev. This sev is easily available in stores. It is bit hard, hot and orange in colour. ( See the snap.) The softer and thinner versions should not be used, as they dissolve immediately, in this curry. You would need 2 cups full of this sev.SHEVBHAJI SHEV

–        2) 1 large onion,

–        3) ½ cup desiccated coconut,

–        4) 8/9 garlic pods,

–        5) ½ inch ginger,

–        6) Red chilies or red chili powder, as per taste. ( This curry is usually hot, I have used 2 teaspoon chili powder.)

–        7) 1 teaspoon cumin seeds,

–        8) 2 teaspoons coriander seeds,

–        9) 1 teaspoon garam masala ( If you could make it fresh, it would taste better. dry roast and grind 5 pepper corns, 2 cloves, 1 inch cinnamon, 2 green cardamom and patthar fool )

–        10)  Oil, as needed.

–        11) Tadaka ( ½ teaspoon each asafoetida, turmeric and mustard deeds )

–        12) fresh coriander, chopped (2 tablespoons),

–        13) Salt to taste.





To proceed,

  • – 1) Dry roast the cumin seeds , coriander seeds and dry chilies ( if using chili powder, add after putting off the flame.) and grind to a fine powder.
  • – 2) Roast the coconut till brown, keep aside.
  • – 3) Chop the onion, lengthwise and fry in little oil, till golden brown. ( You can use 2 tablespoon dehydrated onion flakes, they will brown in just few seconds. )
  • – 4) Grind together the coconut, onion, ginger and garlic.
  • – 5) Mix the dry powder and garam masala to this paste.
  • – 6) Heat some oil and add mustard seeds, asafoetida and turmeric. Then add this paste and fry till aromatic. Add the chopped coriander.
  • – 7) Add water and salt and let it boil for two minutes.. keep warm.
  • – 8) Just before eating, add the sev and boil for a minute.
  • – 9) Enjoy with bread or roti.



As I said, this is a spicy curry. There is no tomato or tamarind added, There is no sugar or gur, either.SHEVBHAJI DISH2

To make the taste lighter, you can eat with chopped onion and lime.

The masala can be made in advance and stored in air tight container, in refrigerator. Do not add any water, while grinding and it will keep, up to 4 weeks.

You can make egg curry also with this masala.  Make the basic curry as above, and while still boiling, add eggs, breaking directly in boiling curry. Fresh coriander can be added on top or fried with other spices, as preferred.








लागणारे जिन्नस असे


१) मुख्य म्हणजे शेव २ कप भरून. हि शेव जाडी आणि तिखट पाहिजे. भावनगरी शक्यतो नको कारण ती लवकर विरघळते. याच कारणासाठी अगदी बारीक शेवही वापरता येत नाही. आपल्याकडच्या फरसाणच्या दुकानात हि असतेच. दिवाळीच्या पदार्थातली शेवही वापरता येईल. हि शेव ताजी व कुरकुरीत असावी.SHEVBHAJI SHEV

२) १ मोठा कांदा

३) अर्धी वाटी खोबर्‍याचा किस

४) ८/९ लसूण पाकळ्या

५) अर्धा इंच आले

६) आवडीप्रमाणे लाल तिखट किंवा लाल मिरच्या

७) १ टिस्पून जिरे

८) २ टिस्पून धणे

९) १ टिस्पून गरम मसाला ( हा ताजा केला तर चांगले. त्यासाठी मिरी, लवंगा, दालचिनी, वेलची, दगडफूल घ्या. )

१० ) तेल

११) फोडणीचे साहित्य ( हिंग, हळद, मोहरी )

१२) कोथिंबीर

१३) मीठ



क्रमवार पाककृती:

१) लाल मिरच्या घेतल्या असतील तर त्या आणि तर ताजे मसाले खमंग भाजून घ्या. व त्याची पूड करा

२) खोबर्‍याचा किसही भाजून घ्या

३) कांदा उभा चिरून तेलात लालसर परतून घ्या. ( हल्ली वाळवलेला कांदा मिळतो. तो वापरला तर पटकन भाजला जातो. तो २ टेबलस्पून पुरेल )

४) खोबरे, आले, लसूण व कांदा यांचे बारीक वाटण करा. ( मिक्सरमधे आधी खोबरे आणि मग कांदा, आले, लसूण वाटावे लागेल. )

५) या वाटणात पूड व गरम मसाला मिसळा.

६) थोड्या तेलाची फोडणी करून त्यात मसाला परतून घ्या. त्यात हवे तेवढे पाणी घालून रस्सा उकळू द्या. बेताचे मीठ व कोथिंबीर घाला. ( शेवेत मीठ असतेच, त्या मानाने मीठ घाला. )

७) पाणी थोडे जास्तच घाला कारण शेव घातल्यावर रस्सा दाट होतो.

८) अगदी खायच्या वेळेला त्यात शेव टाका आणि २/३ मिनिटे उकळा.

९) भाकरी किंवा चपाती सोबत खा.


हा रस्सा तिखटच असतो. यात आंबटपणासाठी काहिही ( टोमॅटो, चिंच ) घालत नाहीत. तसेच गूळ वा साखरही घालत नाहीत. हवे तर सोबत कच्चा कांदा आणि लिंबू घ्या.

हा मसाला आधी करुन ठेवता येतो. पाणी न घालता वाटला तर हवाबंद डब्यात ठेवून फ्रिजमधे अगदी महिनाभरही टिकेल.


ह्याच मसाल्याचे पाणी उकळून त्यात कच्ची अंडी फोडून घातली तर अंड्याचा रस्सा तयार होईल.

कोथिंबीर फोडणीत, रस्सा उकळताना किंवा वरूनही घेता येईल.




Mukund Vadee type 2 (Rajasthani chakki ki sabji) Wheat gluten curry




The ingredients are :-


–        1) ½ kg whole wheat flour (atta),

–        2) 1 tablespoon chana dal, coarsely powdered,

–        3) 1 medium size potato or 1 cup green peas,

–        4) 1 medium size onion, finely chopped or grated,

–        5) 1 tablespoon ginger garlic paste,

–        6) 1 tablespoon Red chili powder, (more or less, as per choice),

–        7) 2 bay leaves,

–        8) 2 teaspoon garam masala,

–        9) 2 tablespoon oil,

–        10) 1 teaspoon turmeric powder,

–        11) Salt to taste,

–        12) 2 tablespoon fresh coriander, chopped.





To proceed :-

  • – 1) Add some oil and salt to wheat flour and need a soft dough, keep aside for 15 minutes.
  • – 2) Knead it well again and take it in deep bowl. Add water till it sinks and mash the dough in water.  Remove and reserve the water in another bowl.
  • – 3) Repeat the process of breaking and washing the dough, till the water runs clear. (5 to 6 times.)
  • – 4) Now you would have left with pure gluten, which would be about 25 % in volume, of the original dough. This would feel like rubber.
  • – 5) Mix the chana dal powder to this gluten. This may be little tricky as the gluten would be sticky.MUKUNDWADI2 GLUTEN
  • – 6) Pressure cook this gluten for 5 minutes and let it cool completely.MUKUNDWADI2 GLUTEN CUT
  • – 7) Cut it into bite size cubes and shallow fry them in oil, till golden brown.MUKUNDWADI2 GLUTEN FRIED
  • – 8) Heat some oil in pressure cooker and add bay leaves and turmeric. Add onion, ginger garlic paste, red chili powder, garam masala and fry for a minute. Add two cups of water. Add potato or peas, fried gluten and close the lid. Pressure cook for 5 minutes.
  • – 9) When the pressure drops, open the cooker and add chopped coriander.
  • – 10) Enjoy with Roti or Rice.




Those pieces taste almost like mutton (boneless, of course). The spices I have used are just one version. After frying the gluten pieces, you can make any type of curry, of your choice.MUKUNDWADI2 DISH2

The reserved water can be used to add to this curry. If that water is kept still for few  hours, the starch will settle at the bottom. The water can be poured off by tilting the bowl. The starch can be used in various ways like, thickening of soups and curries, or making kheer etc.