Patra ni Machi/Patrani Pomfret is nothing but Pomfret /fish steamed in banana leaves.Green masala/Green chutney coated fish/pomfret is wrapped in banana leaves and steamed .So flavourful and delicious a treat for all seafood lovers. Patra ni Machhi is a famous Parsi dish in which any fish fillet is topped with a coconut chutney and then steamed in banana leaves .
Freshly ground green coconut chutney adds flavour and makes the fish so yummy.You could use any fish fillet too. In case you don't find banana leaves you may use butter paper or parchment paper to fold in the fish and steam .Steaming it in banana leaves adds up extra flavour though.

2  pomfret /1/2 kg fish fillets
lemon juice as needed
salt to taste

1 cup grated coconut
5 to 6 green chillies
hand full of coriander leaves
1 tsp cumin seeds/jeera
1 inch ginger
5 to 6 garlic cloves
1/2 tsp sugar

banana leaves


  • Clean the fish/pomfret ,if using whole pomfret make slits on the fish .
  • Apply salt lemon juice and 1/4 tsp turmeric powder and keep aside for 20 minutes.
  • Meanwhile grind all the ingredients for the chutney using very little water.
  • The chutney needs to be thick paste 
  • Coat the fish with chutney on both sides
  • Apply little oil on the banana leaf and place the fish ,you can use a thread/string or rubber band to secure the leaf.
  • Heat water in the steaming pot place the fish on the steamer plate and steam for 25 min ,if using fillets steam for 15 to 18 minutes.
  • Serve hot with curry rice or Dal rice . 

I had kept the fish applied with chutney aside for 30 min ,you may apply the chutney on both sides  like marinade and keep aside for 30 to 40 minutes and then steam .

Meethi Tikiyan/Mithi Tiki or Coconut Fried Biscuits are crsipy flaky /khasta delicious cookies or biscuits that are fried and not baked.Mithi Tikian are very addictive and taste super yumm.These Meethi tikiyan/Mithi tiki/Fried Coconut biscuits are perfect accompaniment with your tea and best option for kidstiffin box and also a lovely snack while travelling.

Mithi tiki/Meethi tikian are khasta/Flaky crispy cookies and a regular feature at my place.I love to munch on them .These fried coconut biscuits/Meethi tikiyan were a introduced to me by Friend Tasneem back then in 2014 and have been making it since then .

Coconut and sesame adds a lovely crunch and flavour to these cookies .Do try them Im sure it will be a regular snack at your home too.

2 cup maida/all purpose flour
1/2 tsp baking powder
3/4 to 1 cup sugar powdered
1/2 cup desicated coconut
1/4 cup milk or as required
2 tbsp sesame seeds
1/2 cup melted ghee
4 tbsp sooji/1/4 cup
1/2 tsp cardamom powder
 a pinch of salt


  • sift maida/flour baking powder to this add salt ,sooji and mix and keep aside
  • Take a bowl mix coconut,sesame seeds ,cardamom powder  and sugar to the sifted flour mixture
  • add melted ghee and mix till the mixture resembles breadcrumbs.
  • Now add milk stir with spoon and mix to form  a dough.

  • The dough should not be soft .
  • Keep it covered with cling foil/cloth  for 30 to 45 minutes .
  • Divide into small balls 
  • Roll the ball  like a chapati around 1/2 inch thick .. not too thick nor too thin
  • With a cookie cutter cut into round or any shape you fancy.

  • Heat oil or ghee to deep fry ,once hot reduce the flame to medium
  • Fry them over med flame till golden brown
  • Once cool fill it in air tight containner.
  • Enjoy it with a cup of coffee or tea or munch it anytime.
first start adding 1/4 cup milk then if required add more
the dough needs to be hard not smooth or soft
you can roll some sesame while rolling the dough .
the biscuits/tikkian will remain undercooked if fried on high flame
the oil needs to be med hot ,once cooked the tikkis will float on top

how to make poha idli
Poha idli/instant poha idli are soft spongy and delicious idlis made from poha/flattened rice.Poha idli is an amazing option for breakfast in busy mornings as they are instant and can be made within 20 minutes.No fermentation required.Poha Idlis are super sift and taste so yummy You can enjoy them with chutney and sambar of your choice  .I served it with brinjal sambar which I  will share soon
how to make instant poha idli

There is another version of Poha Idli wiht urad dal which I will share later  this is quick and instant version so thought to share it first  😋
Poha idlis can be a perfect breakfast option when you are pressed with time .Since it doesn't require fermentation  you can quickly make it .They are pretty easy to make and are soft and delicious.

poha idli without urad dal
1/2 cup poha/flattened rice
1/2 cup rava/Idli rava
1 cup slightly sour curds/yogurt/dahi
1 sachet eno fruit salt/pinch of baking soda
salt to taste


  • Wash the poha and drain the water .
  • Mix poha and curds in a bowl and keep aside for 10 minutes
  • Grind to paste adding little water if required ,I didn't add.
  • Add rava and mix well and keep aside for 5 to 7 min 
  • Add salt mix well.

  • Add about 1/4 to 1/2 cup water and mix ,the batter needs to be  thick dropping consistency not too thin or runny
  • Grease the idli plate with oil and put water in the idli steamer and close the idli steamer and let the water boil on high flame .

  • Just before you are ready to steam it add fruit salt/soda and mix quickly fill the batter in the idli plates mould and steam 10 to 12 min
  • Serve with coconut chutney and sambar .

aval idli


  • I  have used thick variety of poha/flattened rice,thin poha can be used as well
  • You can mix the poha with curds and mash it after 15 min using spoon or fork or alternatively grind it to paste like i did.
  • Adding eno fruit salt or baking soda is optional but it ensures the idlis are soft and spongy
  • you can use idli rava/rice rava I prefer Semolina though .

instant idli recipe

adapted from here 

bangda stuffed rechado
Stuffed Mackerel /Bangda stuffed with Vindaloo Masala is a classic fish fry with super flavourful stuffing or vindaloo masala or rechado masala . East Indian and Goan cuisine is highly influenced by the Portuguese hence you see a lot of similarity in both cuisines with different names though .
Stuffed Vindaloo Masala Mackerel / Rechado Bangda is my favourite I just drool hearing the name itself .Some Fish curry or Dal and Rice at the side with Stuffed Mackerel is my all time favourite meal.

rechado mackerel/rechado bangda/bangdo
Vindaloo Masala Paste /Rechado Masala as the goans call it makes any fish lipsmackingly delicious .Kashmiri Chillies with spices ground with vinegar is key to the flavourful stuffing.The same marinade can be used to fry chicken or any other fish as well .Will be sharing more post on this soon.
vindaloo masala bangda/vindaloo masala mackerel

To Marinate the fish
 4 Mackerel/Bangda
1 tbsp Vinegar
Salt to taste

for Vindaloo Masala:
10 to 12  Dry Kashmiri Chillies.
1 inch Ginger
10 Garlic Cloves
1 1/2 tsp Cumin seeds
1 tsp sugar
 3 tbsp to 1/4 cup vinegar or as needed
Salt to taste.
Oil to shallow fry.


  •  Clean and Wash the Fish/bangda/mackerel .
  • Make Slit to stuff the masala and also some cuts so that the masala goes in well.
  • Rub 1 tsp Vinegar and some salt  inside and outside the fish and keep aside.
  • Grind all the Ingredients in Vinegar and Little water to make a fine paste.
  • The paste shouldnt be too watery it should be a thick paste to stick to the fish 

  • In a pan heat 1 tsp oil and saute the vindaloo masala for 5 minutes  switch off the flame and let it cool ,this step is optional but recommended 

  • Stuff the fish with the Vindaloo masala paste and apply it so that the fish is coated well.
  • Marinate the fish and keep aside for 30 minutes
  • Dab a little rice flour/rava/semolina on both sides of the fish
  • Heat oil and Shallow fry the fish on both sides till its golden brown and cooked completely.

  • Serve hot as a side dish or have it with Chapatti,bread or Hand breads(rice rotis)

Medu vada is a crispy fluffy and a popular south Indian dish .Its crispy yet soft and fluffy paired with sambar(lentil stew with veg ) and coconut chutney.Medu Vada/Medu Wada  has always been my favourite ,Can have it any time of the day .Medu vada dunked in hot piping sambar is an amazing combo as well.

1 cup urad dal
2 to 3 green chillies
1/ inch ginger minced
1 onion chopped
6 to 7 curry leaves chopped fine
6 to 7 peppercorns(optional)
oil to fry

  • Wash and soak the urad dal for 4 to 5 hours to overnight
  • Drain and grind to a paste without adding water,if you need just add about a spoon or so ,more water you add the batter will be watery .
  • Transfer the batter in a bowl and beat with your hands two to three times,this ensures batter is fluffy 
  • Now mix the chillies ,onion curry leaves to the batter .

      • Add salt and mix
      • Heat oil to deep fry ,once the oil is hot wet your palm and take a small portion and shape into a doughnut ,make hole in centre with your thumb 

      • Drop the vada in the oil and fry over med high flame until it turns golden brown on both sides
      • Remove the vadas on absorbent paper ,serve with sambar and coconut chutney

      soak it for 4 to 5 hours ,i usually soak it overnight .
      If at all you need just add little water to grind till smooth ,if the batter turns watery you may add semolina or rice flour
      the oil should not be very hot if the vadas are fried in hot oil it will be uncooked from inside
      If fried in less hot oil the vadas will absorb all the oil ,so keep the flame med high the oil should be med hot.
      Also add salt just before you are ready to fry the vadas ,add and mix well with your hands.

      east indian moilee
      East Indian Chicken Moile/Chicken Moilee is a very popular and delicious dish from our
      east indian cuisine.Chicken moile is a thin gravy which needs to grinding or no paste ,the gravy is thin yrt so flavourful and yummy and is relished with Khoi Roti(chawal/rice bhakri) or rice .I love to have this with coconut rice .

      Chicken Moilee/Chicken Moile is a very traditional East Indian curry and a must during feast .Earlier this moile was made with duck even today people use duck to make this But being a chicken lover I always loved it with chicken .The recipe is very simple and easy yet so interesting .With very few ingredients this flavourful cur
      500 chicken
      3 onion cut into roundels
      1 big potato or 2 med cut into roundels
      8 to 9 garlic cloves cut lengthwise
      1 and 1/2 inch ginger cut in juliennes
      3 to 4 green chillies slitted (spicy ones)
      1/2 tsp garam masala powder
      2 tsp east indian bottle masala*
      2 tbsp oil
      1 and 1/2  tbsp vinegar or as needed
      salt to taste
      1/2 tsp turmeric powder

      • Clean the chicken pieces,wash and drain excess water.
      • Apply salt and turmeric powder and keep aside for 20 to 30 minutes
      • Heat oil to shallow fry ,once hot add potatoes and fry till done,keep aside
      • Add little more oil in the same pan to fry the chicken pieces
      • Fry the chicken pieces till golden brown and keep aside.
      • Heat a pan/vessel add the oil then add the onions and the chopped ginger garlic and saute all over medium flame till the onion turns soft and the raw smell goes away.
      • Add the slitted green chillies and saute for few minutes
      • Add the bottle masala and mix well 
      • Now add in the fried chicken and saute well till the masala coats the chicken 
      • Add about 1 and 1/2 cup to 2 cups  water and cook with lid covered 
      • Let the curry come to a nice boil ,then add the garam masala powder ,salt if required and the vinegar .
      • Lastly add the fried potatoes simmer for few minutes .
      • Switch the flame off and serve with rice roti/bhakri ,rice or bread

      • do not skip the frying part ,frying the chicken and potatoes is an imp part for a good moile
      • *I have used my homemadebottle masala and 2 tsp was perfect for us ,you may need to increase or decrease as per your taste 
      • East indian bottle masala is  key to the moile ,in case if you cant find it you can substitute with mutton/meat masala
      • Its a thin gravy basically and supposed to be eaten with handbreads/rotis or rice 

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