Shwet's Sizzling Wok

A foodie's delight

Paneer Koliwada

An absolutely amazing dish !! Lip-smacking, delicious, chatpata 🙂 this one’s “Paneer Koliwada” for you. Came across this dish in my FB food group, where there was a maharastrian theme !! And anything with paneer is apun ka fav !! 😉 I immensely loved this recipe, and the best part is this batter is versatile, Coz I used to same for prawns and chicken to experiment and voila it works out perfectly 🙂 Sometimes experiments do rock !! Isn’t it 😉 Okiee.. Enough of my blah blah !! Here’s the recipe 🙂


  • Paneer (Cottage cheese) – 250 gms (cut into cubes)
  • Ginger garlic paste – 2 tsps
  • Gram flour (Besan) – 1 cup
  • Red chilli powder – 1 tsp
  • Cumin powder – 1 tsp
  • Chaat masala – 2 tsp + for serving
  • Salt to taste
  • A pinch of cooking soda
  • Oil for deep frying


  • Make a thick batter with the above ingredients except paneer, adding a little water. The batter should not be runny.
  • Now heat oil in a frying pan, and coat the paneer in the batter and deep fry till golden brown. Sprinkle with chaat masala and serve hot !!!
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“Patwadi” Aka Besan Fudge !! These savory besan bites will truly leave you spell bound !! A Mahastrian specialty, It is usually served as a side dish, Or you can even make a curry outta it, I have still not explored the curry part 🙂  But gonna try it soon for sure. Again a quick and easy one, You see how lazy I am, I always go for recipes which can be done Jhatpat, Minimum time in the kitchen !! That’s my mantra 😀 But no compromise with Taste Boss !! And these are so very delicious.. Maybe next time you host a party, serve it as a starter and amaze your  guests 😉
I came across this recipe from my FB friend, Nutan Shenoy Kini,  She lives in Mumbai and She’s got an amazing array of Mahastrian recipes.. This one is from her treasures.. The moment I read the recipe, I was wanting to try this out. So here goes the recipe, Hope you guys enjoy it 🙂


  • Besan (Gram Flour) – 2 cups
  • Water – 2 cups
  • Green chilies – 10
  • Ginger-garlic paste – 2 tbsp
  • Cumin seeds – 1 tbsp
  • Salt to taste
  • Turmeric powder – 1/4 tsp
  • Asafoetida (hing) – 1 tsp
  • Oil – 2tbsp + to grease
  • Coriander leaves and scraped coconut – For garnish (I didn’t use scraped coconut, as I didn’t have it)


  • In a bowl, whisk the besan, water, salt, turmeric powder together until it is well blended and smooth. Set aside
  • Dry roast the cumin seeds. Cool it, and grind it to a paste with green chillies.
  • Heat oil in a pan, Add the cumin paste and saute till fragrant, next add the hing and the ginger garlic paste and continue to saute for a minute more.
  • Now add the besan mixture, and cook on a low heat until it is well blended and homogenous, and a mass is formed.
  • Next, transfer this to a greased thali, and allow it to set for a while. Cut into desired shapes and serve, Garnished  with coriander leaves.
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Tak-A-Tak Tomato Pulao (Mumbai Style)

Feeling lazy tonight to cook ? Then try this lipsmacking tomato rice !! Ekdum Mumbai Ishtyle !! Bole tho.. Ekdum mast 😀 Yes, This tangy and spicy pulao will remind you of the street food in Mumbai !! Its so very easy and so so tasty, you might end up making it often.. And of course loaded with veggies, a nutritious one too 🙂 Perfect option for your kiddo’s tiffin box or yours 😀 You can use the leftover rice too, hassle free and truly a one to be rustled up when you go blank hunting for dinner or lunch options, Serve it with some cool cucumber raita and enjoy the burst of flavors 🙂

Recipe Original Source : Chef Sanjeev Kapoor


  • Tomato : 2 large
  • Cooked rice : 3 cups (I used the basmati rice)
  • Onion : 3 small
  • Oil : 2-3 tablespoons
  • Cumin seeds : 1 teaspoon
  • Green capsicum : 1 medium
  • Ginger-garlic paste : 1 1/2 teaspoons
  • Red chilli paste : 1 teaspoon
  • Tomato sauce : 1/2 cup
  • Pav bhaji masala : 1 tablespoon
  • Carrot,boiled and cut into small cubes : 1 medium
  • Green peas boiled : 1/2 cup
  • Paneer (cottage cheese) (cubed) : 50 grams (fried slightly)
  • Salt to taste
  • Lemon juice 1 tablespoon
  • Fresh coriander leaves chopped : 3 tablespoons


  • Heat a deep non-stick pan. Cube the onions and separate the layers. Pour oil into the pan and add cumin seeds. Sauté till they are lightly browned.
  • Add the onions and sauté. Dice the capsicum and tomatoes. When the onions turn a light golden brown, add ginger-garlic paste and sauté for a minute.
  • Add red chilli paste, tomato sauce and pav bhaji masala and mix well. Add carrot, green peas, tomato and capsicum and mix, add the fried paneer cubes.
  • Mix gently and add salt and 1 cup water. Add lemon juice and mix well. Add coriander leaves and mix. Add the cooked rice and mix gently and let it get heated through. Serve hot.
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Pav Bhaji

Pav bhaji is my favvv street food, I can have it all day long 😛 I remember when I was working back in Mangalore, India, Mom used to make it in the evenings, And I used to hog and hog after am back from work !! LOL, good old days, I really miss them. Well, my mom used to make Pav Bhaji from scratch, as my bro doesn’t like instant masala powder. But am quite a lazy one, So I used to Pav Bhaji masala 😛
I came across this recipe in “Veg recipe’s of India” website, I just did a few adjustments according to my taste. But trust me, This recipe is for keeps, Wonderful one and very very delicious !! The spicy bhaji with pav and melted butter is bliss !!!! Ok, I wont tempt you more, Go ahead and try this 🙂
  • 3 medium sizes potatoes, 250 gms
  • 1 to 1.25 cups cups chopped cauliflower, 120 to 130 gms cauliflower
  • 1 cup chopped carrot
  • ¾ to 1 cup peas, fresh or frozen or soaked dried white peas
  • ½ (half) cup chopped french beans
  • 1 large onion – finely chopped
  • 2 to 3 large tomatoes – finely chopped, about 2 to 2.5 cups finely chopped tomatoes, tightly packed
  • 1 medium sized capsicum/green bell pepper
  • 2 tsp ginger-garlic paste
  • 1 or 2 green chilies, chopped
  • 3 tbsp pav bhaji masala (You may not need all 3 tbsp, check the taste before adding all, I used eastern pav bhaji masala)
  • 1 tsp chilly powder
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 2 tbsp butter + a few blobs for serving
  • 1.5 to 2 cups vegetable stock (Use the same that is left after boiling vegetables)
  • Salt
Preparing the Bhaji:
  • Rinse all the vegetables well.
  • Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker (I took 2 whistles)
  • Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside
  • Once the vegetables are cooked, Slightly mash them.
  • In a pan, add 2 tbsp butter, When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
  • Saute the onions till they become translucent. Now add the ginger-garlic paste.
  • Saute till the raw aroma of the ginger-garlic paste disappears.
  • Add chopped green chilies and fry for half a minute.
  • Add the tomatoes and fry them till they become soft and mush, till you fat releasing the sides. About 6 to 7 minutes on low to medium flame.
  • Add the chopped capsicum. Saute for 2 to 3 minutes.
  • Now add the red chilly powder, turmeric powder and pav bhaji masala
  • Mix the dry masalas well. Fry for a couple of minutes till the capsicum become a little soft.
  • Now add the mashed vegetables, Combine the mashed vegetables well with the masala.
  • Add water and combine everything well. Season with salt.
  • With a potato masher, mash the veggies directly in the pan.
  • Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
  • Garnish with coriander leaves, Serve hot with fresh pav, add chopped onions and some butter (I used amul) and squeeze a lime to Bhaji while serving.
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Kothimbir Wadi

Hello foodies !! I know, I have been inactive for quite sometime now 😦 Well am in the process of shifting houses, and you know how hectic it can be :O Its been a very very busy month, finally settling in 🙂

Now back to the recipe, Here’s presenting a “Mahastrian DelightKothimbir Wadi, These are fritters made out of coriander and gram flour, So very quick and easy to make, and equally delicious that you will keep on munching 😀 I prepared it last night, And my Hubby and friends loved it soo much, they even told me I should keep doing this often 🙂 Well that’s all I love to hear 😛

So here goes to recipe, Do try it out, and am sure you will love it !!!

Recipe Credits : Veg recipes of India 

  • 1 or 1½ cups of chopped coriander/cilantro leaves
  • 2 cups of besan – chickpea flour (add more if required)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Ginger chilli paste (I used an inch of ginger with 2 green chillies)
  • 1 tbsp sesame seeds
  • ¼ cup roasted crushed peanuts
  • 1¼ or 1½ cups water
  • a pinch of hing
  • salt as required
  1. Mix together all the ingredients with water to form a smooth and thick batter.
  2. Apply oil at the base and sides of a microwave safe cooker or bowl.
  3. Add the batter mixture in the microwave safe bowl or cooker.
  4. Cover it with its lid or a microwave safe lid.
  5. Microwave on high for 3 mins or till done, The mixture should be cooked and firm.
  6. Insert a knife or toothpick and if it comes out clean, the wadi is cooked well.
  7. If after 3 mins, the batter has yet not cooked, then microwave for a minute or two.
  8. Let it cool, Then remove the steamed cake on a tray.
  9. Cut it into diamond shaped or square shaped slices.
  10. Deep fry in hot oil till crisp and browned.
  11. Serve Kothimbir Wadi hot with green chutney or tomato sauce.. You can store the wadi’s in an airtight container. It might stay good for a 2-3 days.

Mirchi Ka Thecha

Thecha is vegetarian Maharashtrian food preparation. It is prepared crushing together green or red chilies, salt and garlic, oil/ghee and cloves may be added.

I came across this recipe in a food page in FB, And developed an instant liking towards it 😀 Couldn’t wait to go home and try this out, And well, it hardly takes some minutes !! And believe me, this is incredibly yummy 😛

I adapted this recipe from a FB friend Shobana Rao’s blog,


  • 15-20 medium spicy green chilies (hirwi mirchi)
  • ½ cup roasted peanuts (shengdana / moongphalli)
  • 7-8 garlic cloves (lehsun)
  • 2 teaspoon salt
  • Finely chopped coriander (kothimbir /dhaniya patta)leaves (optional)
  • 1 teaspoon oil for roasting green chilies


  • Heat 1tsp of oil in a pan, and roast the green chillies till it appears spotted
  • Add peanuts, coriander leaves, garlic and salt in green chilies and  pound it in wooden mortar or pestle or grind it for 4 – 5 seconds (not more than that). Thecha should be coarsely ground or pounded
  • You can serve it with rotis, parathas or even curd rice (Tastes yumm)


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