About My Husband

Prologue by my husband Sandeep 'mashoor'

"Basically I love food, not just to eat but love to do everything about food

To think, to read, to view, to listen, to smell, to cook, to serve, to imagine, to explore, to ‘dream’, to understand its historical aspects and different foods of different ethnic groups, to know science of cooking, to search hotels, restaurants offering good food; in short all about food

I was very thin long back. Although I belonged to well to do family in Thane, Mumbai (खाते पिते घर का) but I had not developed my ‘taste’. Later on my passion to learn Urdu took me to Qasim Shaikh who became my close friend. Qasim introduced me not only to Urdu literature but to many Muslim delicacies such as Biryani, Dabba Gosht, Reshami Kabab, Afalatoon and so on. He taught me to enjoy food in perfect combination of food items of complimentry taste. His company made me realize immensejoy even in small things such as eating curd and sugar at Brijwasi, Thane. He truely developed a ‘kahavaiyya’ in me.

Gradullay I travelled from just exploring in kitchen to have complete possession of kitchen. Women get this knowledge passed on by their mother and could easily know many referal tasks in the process. I did not learn from my mother but ofcourse observed her cooking. Observation, trial and error were the methods through which I became a cook. I relied on ‘Annapurna’ by Mangala Barve and eventually cookery shows, columns, blogs on internet, clips on Youtube, short cookery courses done after settling in Pune all contributed in this creative journey.

I enjoy cooking by all senses. My joy doubles if people like my preparation. This joy made me understand that I can ‘express’ through this. One of the forces behind this blog is ‘Preeti’ (wife is formal relationship but a closest friend of mine). Sometimes I used to publish snaps of my recipes on my facebook profile and used to get good response. But once Preeti published it under the title ‘My Husband’s Recipes’ and she got action packed response. Therefore she insisted on starting a blog by same name.

Saturday, November 19, 2011

Thursday, October 27, 2011

Ulundu Dosai (उळूंदु दोसा)

Dosai is a staple dish from Southern India. It is commonly available across the country and in south Asia also. Now as we can esily get ready to cook flour, it is made at home more frequently. Many hotels offer variety of dosai such as Masala Dosai, cheese dosai, Rawa Dosai, Mysore dosai and so on. Dakshin Dawangiri Loni sponge dosai available on roadside, is also gaining popularity. But one of the tasty varieties of dosai; Ulundu dosai is not very easily available in hotels. Usualy to make dosai, we take rice and urad dal in 2:1 proportion. For ulundu dosai we need it other way round that is urad 2 and rice 1.

  • Urad dal and Rice in 2:1 proportion
  • Fenugreek seeds (मेथ्या) ½ tea spoon
  • Salt

Soak rice, dal and fenugreek seed separately for 8 to 10 hours. Grind all the ingredients and keep again for 8 hours. As It gets more fermented than regular dosai batter, this has to be made thicker than regular dosai.

Add salt as required. Now it is ready to make dosai. Pour a laddle full of batter and spread carefully. Fry it well from both the sides. The tasty dosai is ready. It can be served with any chutney. If like, put butter on tawa while frying it.   

Saturday, August 13, 2011

Bisi Bele Bhath

Bisi Bele Bhath is delicious rice from Karnataka. Although a single dish, it is a complete meal. Bisi-bele-bhath translates hot-lentil-rice. We can get bisi-bele-bhath in aunthetic Udupi restaurants. The masala for this is now available in the market. Ready-to-eat sachets are also there. The traditional preparation is quite elaborate but the recipe I arrived on is not tedious at all, I tried to make it simple of course not affecting the taste.
I use MTR brand of this masala and it gives a good taste. For bisi bele bhath, we need rice and toor dal in same quantity. Cook the rice and dal together by adding salt in a pressure cooker. We need chopped vegetables mainly beans, tomatoes, carrot. Also add green peas. Boil the Vegetables in water.
Fry the cashew nuts on ghee/oil in a pan. Add chopped onion and fry it well. Put curry leaves and MTR masala. Add dal and rice and mix it well. Add vegetables with the remaining water. Add taste and tamarind sauce. Put some jaggery and let it steam. हा भात ओरपून खाता येईल इतपत पातळ (पळीवाढा) शिजवतात. This is served with fried rice papad or Karwari wadi (वडी) which adds on the taste.

Saturday, July 9, 2011

Cucumber Thalipeeth

Cucumber Thalipeeth (sweet) – काकडीचे गोड थालीपीठ

Thalipeeth is an unique Maharashtrian dish. There are different types of thalipeeth, bhajani, jowar, bajra, thapipeeth for fast and so on. Thalipeeth is made in different ways for example, deep fry and shallow fry. Tasty masala thalipeeth is made by adding onion, tomatoes, green chilie and corriander in the bhaajani (flour specially made for Thalipeeth)
Here is a quick recipe of cucumber Thalipeeth without chili or chili powder.
Ingredients for four medium size Thalipeeth;
·          4 cucumbers – medium size
·          Jaggery – 4 tablespoon
·          Rawa – ¾ bowl
·          Rice flour – ¾ bowl
·          Cumin seeds
·          Cardamom powder
·          Thick buttermilk: 1 bowl
·          Salt
·          Ghee
Grate the cucumbers. Add salt and jaggery and keep aside for ten minutes. Add buttermilk, cumin seed and a pinch of cardamom powder. Add rice flour and rawa and make dough. Make four equal balls of dough and give a shape of thalipeeth. Put ghee in the frying pan and shallow fry it well from both the sides. It’s better to cover it and let it cook on steam. Serve it with tomato ketch up or tamarind-date chutney. It tastes best when serve hot.

Saturday, May 28, 2011

Chicken Biryani

Biryani is rice based food item made with meat, spices and of course rice. Although single dish it is a complete food. Tasty, aromatic biryani is a kind of food which is irresistible. 
Biryani was originated in Iran. The term is derived from Persian word berya meaning roasted or fried.  The dish has many local variants as Hyderabadi, Kacchi, Awadhi, Sindhi and so on.
We can easily get recipes of Biryani, but in many recipes there is long list of spices and other ingredients. To make required masala from the khada masala ingredients is a bit tedious process.  So we tend to use ready to cook mixtures available in the market. Although instructions on such items advise not to add anything, but many times it doesn’t give us a taste that we look for. My experience is; blending of traditional method and use of ready to cook items gives best results.
Lazeez chicken biryani masala is one of the best available items. Ready to cook biryani spice mix of Parampara is also available in the form of dry paste.       
To make biryani for 5 to 6 people; we need
  • Rice Basmati: 1 kg
  • Chicken: 1 kg – get leg/breast pieces as per your choice
  • Lazeez Chicken biryani masala: 50 gm
  • Parampara ready to cook spice mix: one packet
  • Onion: 0.5 kg
  • Tomatoes: 400 gm
  • Curd: 100 gm
  • Cashew (optional)
  • Saffron for flavor
  • Badi ilaichi, cloves, pepper and tez patta
Mix lazeez masala and parampara ready to cook spice. Add curd and mix it well, marinate the chicken with it. Cut the tomatoes and add it in the chicken and mix it well. Keep chicken marinated for at least one hour.  Wash rice, remove the water and also keep it for one hour. Actual cooking starts after one hour when chicken gets marinated and rice soaked.

Heat oil in a thick bottomed pan and add ghee and fry the khada masala items. Add rice and salt and fry it. Add water and let the rice cooked. Add saffron and cover the pan. Generally quantity of water required is that of double to the rice but in case of basmati rice, little less water is required.   
Heat the oil in another pan and deep fry chopped onion. Add cashews and fry it. Put marinated chicken in the pan and add a handful of water. Let the chicken cook on sim flame.
Spread a layer of half cooked rice on chicken, add some ghee, cover the pan and let it cooked. Turn off the gas when remaining rice is cooked in the first pan. After chicken gets cooked, turn off the gas but keep the pan covered, let it cooked further on dum (steam) for 15-20 minutes. As you open the lid, kitchen smells fragrant with the rich aroma.    

Serve the biryani with papad, lemon and raita.

Tuesday, April 19, 2011


Joy in having homemade oven fresh cake is exclusive. Without getting entangled in icing business, lets know the basic cake.
Ingredients for Basic Cake

  • Eggs 2
  • Vanilla Essence: 1 Tea spoon
  • Baking Powder: 1 tea spoon
  • Sugar: 1oo gm
  • Butter//Makhkhan (लोणी): 100 gm
  • Milk: half bowl
  • Maida/wheat flour: 100 gm

Microwave oven with convection facility, Electric beater, silicon moulds are the pre requisites for best results.
Beat the eggs in a bowl little bit. Add vanilla essence and beat. Add baking powder and beat again. After adding sugar, beat it till the batter has ribbon fall texture. If you are using makhkhan add a pinch of salt while mixing it. No need of salt if you use branded butter. Butter gets blended well if defrosted before mixing. After beating little bit add milk and beat again. Keep the beater aside now. This is the time to keep oven for pre-heating. Set the oven on 1800 on convection mode.
Add sieved maida or whole wheat flour in the batter and mix it well with spoon. Through Silicon spatula it can be done very well.
Pour the batter in the moulds. If moulds are of aluminium, grease it well before putting batter. By this time, Oven gets preheated. Put the moulds in the oven and keep for baking for 26 to 28 minutes.

Mawa cake
Ingredients and procedure is almost same. Instead of 100 gm Maida, get 75 gm maida and 25 gm khoya (खवा). Add khoya beofre putting milk and mix it well. Defrosted khoya gets blended very well.

Chocolate Cake
Instead of vanilla essence used in basic cake, add chocolate essence.

Secondly instead of 100 gm Maida, combine 80 gm maida and 20 gm coco powder. If you like bitter taste this proportion can be 75-25.

Add sieved maida and coco powder and mix it well.
Put cashew nuts on the top of batter in moulds. Cashews get roasted in the process and add taste to the cake.
Useful appliances: Silicon Moulds and measure/Cup/T/table spoons

Saturday, April 9, 2011

Neyyappam (नैय्यप्पम)

Neyyappam is a tasty sweet from South India. Neyya means Ghee and appam, we know pancakes. It is a common preparation in kerala and Tamilnadu. It is made on the occasion of ‘karhikai deepam’ celebrated on kartik pournima (full moon night in the month of kartik) Neyyapam is often given as Prasad especially in the temples of Krishna.

There are regional differences in the recipe of Neyyapam. I am giving here one quick recipe of Neyyappam from Kerala.

Banana is integral ingredient of Neyyapam. It makes neyyappam full of flavor.

Generally neyyappam are deep fried but it can be made in aappe patra and as such to make it little less heavy.

In traditional recipes, rice is soaked to make paste. But here we will be using rice flour to make it faster.


Rice Flour: 1 and ¼ cup

Ripe banana: two

Jaggery: one cup

Coconut: 1 tablespoon

Cardamom powder, cashew nuts and ghee

Heat ¼ cup water and add jaggery. When it starts boiling add coconut. Remove from the heat when it starts thickening and keep it aside.

Mash bananas, preferably in mixer, add cardamom powder while mashing the bananas.

If you like, add cashew nuts (broken) in rice flour and mix it well with jaggery. Before mixing please ensure that temperature of jaggery is normal. Mix it well clearing lumps in flour.

Heat the aappe patra, put ghee in the moulds and pour batter. Fry it well from both the sides.

In traditional kerala recipe, black jaggery is used. We can get it in kerala stores. But if black jaggery is not available, one can use kolhapuri gul or kanak gul powder but avoid yellow jaggery. Same with banana, its good if long yellow bananas from kerala are available. But if it is not, we can use the bananas we regularly get, but don’t use velachi keli for this.