VEG JUNGLEE TOAST SANDWICH is actually a mixture of healthy veggies, creamy mayonise and spicy Harissa dip, stuffed between two breads.

Here, I have tried to incorporate as many vegetables as I could into the sandwich thus making it healthier.

When one craves for some fast food, Veg Junglee Sandwich is a great and healthier option. Along with our taste buds it satisfies the hunger pangs too!

For more such delicious dishes do give a try to these dishes too…..

1) Sweet Potato Corn Chaat

2) Healthy Pizza Pockets

3) Garlic Cheese Veggie Toast


  • 6 slices Whole Wheat Bread
  • 3 tbs Cabbage…… finely grated
  • 3 tbs Purple Cabbage…… finely grated
  • 3 tbs Carrots…… finely grated
  • 3 tbs Red Bell Pepper…… finely chopped
  • 3 Yellow Bell Pepper…… finely chopped
  • 3 tbs Green Bell Pepper ……finely chopped
  • 4 tbs Mayonise
  • 4 tbs Harissa sauce
  • Butter for toasting the sandwiches


  1. To make the Veg Junglee Toast Sandwich, first wash and finely chop or grate the vegetables as required.
  2. Transfer the vegetables in a mixing bowl, and add the mentioned sauces or dips to it. Mix well.
  3. Apply butter to all bread slices and then spread the prepared vegetables mixture on it. Cover firmly with the other slice.
  4. Heat a griddle or a sandwich maker or a toaster and toast the prepared sandwich on both sides using little butter, till crispy on both sides.
  5. Serve hot with some mayonise and Harissa sauce and some slaw by the side!


Serve the Veg junglee toast sandwich as breakfast or at tea time with some Masala chai or for lunch or dinner.



Healthy foods are a must in our daily diets. But sometimes or the other, everyone feels like having something different from our daily food. Something delicious like a pizza or a sandwich or some fritters!

My kids too need some finger licking fast food once in a while. I always try my best to incorporate some veggies into such dishes! Here I have made a Garlic Cheese Toast with the addition of few healthy veggies. Cheese and veggies both combined together make a nutritious dish!


  • 4 slices Wheat bread /Whole wheat bread /Multigrain bread.
  • 1 tbs Red bell pepper ….finely chopped
  • 1 tbs Yellow bell pepper…. finely chopped.
  • 1 tbs Green bell pepper…. finely chopped.
  • Garlic Butter
  • 1/4 cup Mozzarella cheese
  • 1/4 cup Pizza cheese
  • Garlic seasoning
  • Red chilli flakes
  • Olives


  1. To make the garlic cheese veggie toast, first place the bread slices on a cutting board and cut each into two triangles.
  2. Apply garlic butter on each slice. Set aside.
  3. Grate the two mentioned cheeses in a bowl and mix well.
  4. Spread the grated cheese over the bread slices.
  5. Mix together the chopped vegetables and spread over the bread evenly. Sprinkle some garlic seasoning or pizza seasoning over the bread slices. For added spice sprinkle some chilli flakes over the cheese. Place the olive slice over each toast!
  6. Preheat the oven to 220° C and bake the bread for about six to seven minutes or till the cheese has melted and the bread is crisp!
  7. Serve the garlic cheese veggie toasts with some Mayo or Harrissa sauce or any other dip of your choice!


Garlic butter is nowadays easily available everywhere. If for some reason you don’t get it, just mix together some grated garlic or garlic powder and butter to get garlic butter!


NENTHRA PAZHAM is a specific type of Kerala banana. Nenthra is the name of this variety and pazham means banana. This banana has a different flavour from the regular ones and it is equally delicious. I was lucky to get this from a shop selling only Keralite products. I bought them completely raw. They took exactly nine days to ripen.

In Kerala, Pazham Pori, a famous dish is made from the Nenthra bananas. It is basically a banana fritter. Here I have made Nenthra Pazham Nirachathu which is basically a banana fritter with a delicious sweet stuffing made using coconuts. Generally a all purpose flour slurry is used to coat the stuffed Nenthra Pazhams and then they are shallow fried in pure ghee. I have avoided using the slurry and to make it more nutritious, I have added some quick oats to the stuffing.

I have this memory from my childhood where my mom would make this with the regular green bananas. Hence, I thought of making the same using these special Kerala bananas.


  • 3 Ripe Nenthra Pazhams
  • 1/2 cup Fresh grated coconut
  • 1/2 cup Jaggery
  • 2 tbs Quick oats
  • 1 tbs Almond powder
  • 1tsp Cardamom powder
  • 1/4 tsp Salt
  • 2 tbs Homemade ghee


  1. To make the Nenthra pazham nirachathu, first we need to prepare it’s stuffing. In a heavy bottomed pan heat together the grated coconut, oats and jaggery, stirring till the jaggery melts. Add the cardamom powder and mix well. Set aside until use.
  2. Peel the bananas and cut into three equal pieces. Here you can avoid cutting the banana and use it as it is. Make a vertical slit in each piece or the whole banana, leaving about a centimetre at the end.
  3. Stuff about one to two teaspoons of the prepared mixture into each and set aside.
  4. Heat a pan and add the ghee to it.
  5. Add the stuffed bananas to the pan and shallow fry on low flame. Cover and cook on one side, then remove lid and flip the banana to cook the other side as well. Here you can opt to coat the bananas in an all purpose flour slurry and then cook.
  6. Serve hot as a dessert or just add a dollop of Vanilla Ice-cream by the side for that extra flavour.


Nenthra Pazham Nirachathu being a healthy and nutritious dish, can be given to kids as snacks too. Good for one and all. Do try this nutritious dish and add your own healthy twists as desired.


Vaangyaa phodi, Kacchi Kelyaa phodi, Bataatyaa phodi aani Suranaachi phodi are all konkani names for crispy shallow fried Brinjals, Raw Bananas, Potatoes and Yam.

Just like the vast and delicious non vegetarian cuisine of the NKGSB community, there are quite a lot of yummy vegetarian dishes too, hidden in it’s folds! One such dish is Phodi. Vegetables like Brinjals, Potatoes, Raw bananas, yam are all marinated with simple spices and shallow fried till crisp. There is a particular fruit called Nirfanas, which is used to make vegetable as well as phodi, too.

Phodi are generally made on days when only vegetarian food is consumed and are served with some daal rice.


  • 2 Medium Potatoes
  • 1 Medium Brinjal
  • 2 Raw Bananas
  • 100 gm Yam
  • 1 1/2 tsp Turmeric powder
  • 2 tsp Red chilli powder…. to be adjusted
  • 2 tsp Tamarind pulp
  • Salt to taste
  • Oil for frying

For the coating :

  • 1/2 cup Rice flour
  • 1/2 cup Semolina


  1. To make the phodi, first wash and cut the raw vegetables into 1/2 cm thick slices. Immerse separately in water till use.
  2. Par boil the yam slices for about seven to eight minutes and drain.
  3. Heat little water and soak tamarind in it to get required pulp.
  4. Mix together the turmeric powder, red chilli powder and salt in a bowl.
  5. Drain and spread all the raw vegetables and parboiled yam slices in a dish. Rub the tamarind pulp on the yam pieces only and the prepared spice mix over all the vegetables well on both sides.
  6. Only in the case of potatoes, rub spice powders on only that number of slices, as you can fry immediately at a time. This is because, after coming in contact with salt, potato starts releasing water immediately.
  7. Mix the semolina and the rice flour to get a coarse mixture. Coat the spiced vegetables with this mixture.
  8. Heat a cast iron skillet and shallow fry the phodi using oil, till crisp and a little charred on both sides.
  9. Serve hot with Varan bhaat or Daali Toay and steamed rice and some Tival or Kokum Kadhi.
  10. Serve some Ambade Kaarle Lonche or by the side too.


The NKGSBs use rice rawa (rice semolina) for coating the phodi just like in case of fish fry. The rice rawa is made at home by first washing rice grains, and then drying them on a cloth which are then ground to a coarse powder like semolina using the ragdaa in olden days and mixer grinder in today’s age. But as all cannot make it, I have suggested another option of mixing rice flour and semolina together.

Again, I would like to mention that the other vegetables like banana and brinjal cook quickly, and so does the yam as it’s been parboiled. But the potatoes take longer to cook and the frying has to be done with patience in low flame. The flame can be increased in between, but one has to be careful, else the potatoes covering will get burnt and they will remain undercooked. So it’s always advised to start with the potato phodi first.

Relish with hot steamed rice and some Daali Toay and Tival.


Khekda also called as Chimbori in Maharashtra, is called as Crab in English. Khekdyaache kaalvan means crab curry. Most of the vegetarian and non vegetarian dishes in Malvan region of Maharashtra are made using coconut and Malvani masala.

One such dish is Khekdyaache kaalvan. Here I have added an extra step wherein the crab shells are filled with a besan (chickpea flour) mixture and steamed in the gravy. Khekdaa or crab is one of the most popular seafood items with good reason. Besides being delicious, it also has a large number of health benefits. If you are a seafood fan and enjoy having a crab in your meals, do give this delicious crab curry a try!

And if you like fish a lot, do try the…… 1) Tisryaache Kaalvan or

2) Paapletaa Aambat

Here’s the recipe for Khekdyache Kaalvan….

Prep Time : 30 min

Cooking Time : 30 min

Serves : 4-5


  • 5 Crabs
  • 5 Crab shells (emptied after cleaning the crabs

For the coconut paste :

  • 1 tbs Oil
  • 1 1/2 cup Fresh grated coconut
  • 1 Small Onion….thinly sliced
  • 4 Bedgi dry red chillies
  • 1 tsp Tamarind

For the filling to be stuffed in the crab shells :

  • 1 1/2 Onion….. finely chopped
  • 3/4 cup Besan (chickpea flour)
  • 1/4 tsp Asafoetida
  • 1/4 tsp Turmeric powder
  • 3/4 tsp Red chilli powder
  • 1 1/2 tsp Malvani mutton masala
  • 2 tbs Corriander leaves
  • Salt to taste

For the crab curry :

  • 2 Onions…… finely chopped
  • 4-5 Garlic cloves….. finely chopped
  • 1/2 tsp Turmeric powder
  • 3 tsp Malvani mutton masala
  • 1 tsp Red chilli powder
  • 1 tsp Garam Masala
  • Salt to taste
  • 1/4 cup Corriander leaves

P. N. Cup used – 200 ml


  1. To make the khekdyache kaalvan, you need to clean the live crab and pry off it’s various parts. Pry of the shell, pulling from the back of the crab first.
  2. Remove the gills and scoop out the guts inside the body of the crab. Now pry off the claws and the eight walking legs too.
  3. Pry off the abdomen and rinse very well all edible parts under running water.
  4. Grind the eight walking legs (the thin ones) in a mixer grinder adding very little water and pass it through a sieve to extract it’s juice and set aside. Discard the ground legs.
  5. Now heat oil in a kadhai and add the sliced onions. Saute till translucent. Add the grated coconut to it and roast till little brown. Keep aside to cool. In the same kadhai heat some oil and roast the dry red chillies and keep aside.
  6. To prepare the filling to be stuffed inside the crab shells, mix together all the mentioned ingredients using little water to make a thick paste and stuff it in the empty crab shells.
  7. Heat oil in a saucepan and add the chopped onions to it along with the chopped garlic and saute till translucent.
  8. Add all the spice powders except the garam masala. Mix well. Place the stuffed shells on the sauteed onions and add some water and the reserved crab legs extract for the besan to cook. Cover and cook for about 8-10 minutes.
  9. Transfer the half cooked stuffed shells to another plate and add the cleaned crabs to the sauteed onions and mix well. Add sufficient water to cook the crabs and transfer the shells back on top of this mixture.
  10. After a few minutes, flip the stuffed shells in the gravy and cook for about five minutes. This way the gravy will seep into the stuffing.
  11. In the meantime, grind together the roasted ingredients and tamarind using water as required to make a smooth paste. Add this to the cooked crabs and mix well.
  12. Add the garam masala and salt to taste. Add more water if required to bring the gravy to a medium consistency.
  13. Bring to a boil and let simmer on slow flame for about six to seven minutes till well cooked. Add chopped fresh coriander leaves and mix.
  14. Serve the Khekdyaache Kaalvan with hot steamed rice or some soft Bhaakari or Ghaavan and some Kokum Kadhi.

Note : If desired the step of grinding the walking legs and adding it’s juice to the gravy can be avoided, but it is a part of the traditional method.

Pictures depicting the process :

Cleaned crabs :

Stuffed crab shells :

Roasted coconut mixture :

Ground paste :


This is a healthy and delicious gravy. Do relish it with hot steamed rice and bhaakari or ghaavan accompanied by some sol kadhi by the side.


Baangdyaa huggae is basically a dry savoury mackerel dish from the NKGSB cuisine of Karwar. With it’s proximity to the Arabian sea, there’s always been an abundance of fresh fish in this region.

The NKGSBs from Karwar are ardent fish eaters and prepare a vast variety of fish dishes wherein coconut forms the base of the dishes.

Baangdyaa Huggae is one such dish which gets it’s unique flavour from the turmeric leaves and the triphal (teppala) used. The spice, Teppala (Sichuan Pepper) or Triphal should not be confused with the ayurvedic powder TRIPHALA. Also as this dish is supposed to be quite spicy, a lot of dry red Bedgi chillies are used in it’s preparation. Here I am using dry vataambe, which can be substituted by tamarind or kokum. As I have mentioned in my earlier posts, vataambe is available only in Karwaar and some neighbouring regions.

In my Grandmother’s kitchen in Karwar, this huggae was prepared on a ‘Shegdi’. There were no gas stoves available then. In the olden days, the only means of fuel for cooking was either charcoal or wood. So to light up the shegdi, charcoal was lit till the red ambers were visible and used. Some lit charcoal pieces would then be placed on top of the lid of the vessel. So basically, the huggae would be slowly baked from both sides till dry. Let me take this chance to mention that in those olden days, my grandmother would crush fresh turmeric and use it while grinding in the preparation of such dishes.

Here goes the recipe for Baangdyaa Huggae where I have used the microwave for faster cooking. Same can be achieved in an oven too, but the temperature and the time of cooking will vary from the microwave.

For more fish recipes do give a try to….

1) Khekdyache Kaalvan

2) Mori Vade

3) Tisryaache Kaalvan

4) Tisrya Vade


  • 3 Medium Baangde (Mackerels)
  • 1 cup Fresh grated coconut
  • 1/2 tsp Turmeric powder
  • 10 Dry red Bedgi chillies
  • 4 pieces Vataambe/ Kokum
  • 2 Long Turmeric leaves
  • 8 Teppala
  • Salt to taste


  1. To make the baangdyaa huggae, first clean and wash the baangde and cut them into two pieces each and keep aside.
  2. Grind together the grated coconut, dry Bedgi chillies, turmeric powder, salt and the vataambe into a fine paste, using as little water as possible. Here vataambe can be substituted by 1tsp tamarind too. Or if using kokum, add them to the prepared paste later along with the teppala.
  3. In a mortar, crush the teppala slightly with the pestle. Use about two teaspoons water while crushing. Add this to the above paste and mix well.
  4. Marinate the baangde pieces well with the coconut paste.
  5. Tear the Turmeric leaves into desired pieces and keep aside.
  6. In a microwave safe bowl, first spread a layer of the turmeric leaves and then a little of the coconut paste.
  7. Place all the marinated baangde pieces on this layer. Again coat with the remaining coconut paste and cover well with the turmeric leaves.
  8. Cover the bowl with a lid and microwave on high for about 10 to 12 minutes. Check to see if the mixture has dried up. If it has, then the huggae is ready to be served.
  9. Transfer the Baangdyaa Huggae in a serving bowl along with the cooked turmeric leaves and serve with some hot steamed rice and Kokum Kadhi or Nustyaa aambat (fish curry)

Turmeric leaves :

Dry Teppala/Triphal :

Dry Vataambe :

Baangde (Mackerel) :

Marinated Baangde (Mackerel) :

Baangde layered in the microwave safe bowl :

After cooking is completed :


This recipe is just a small peek into the different fish dishes prepared by the NKGSB community of Karwar. Baangdyaa huggae supposedly being a spicy dish, you can always increase the number of red chillies to be used or add some spicy chilli powder to the mixture. But, in the end do adjust the spicyness as desired. Tastes good even if it’s less spicy! Again as this is supposed to be a dry dish, one should be careful with the quantity of water used while grinding the coconut, else the cooking time will increase and the baangde may dry up too much.

Baangde (Mackerel), Nustae (Fish), Teppala (Triphal), Vataambe are all Konkani (language) words. I have translated them for you all and have put up the pictures of vataambe too which are rarely found anywhere.

Enjoy this unique Karwari NKGSB dish with hot steamed rice. Happy cooking to one and all!


Zunka is basically a thick chickpea or gramflour preparation from the Maharashtrian cuisine of India. It is a thicker version of the Pithla. Well, but this delicious zunka is incomplete if not teamed with some bhaakari!

In my previous posts, I have already described the Bhaakari and the Pithla and uploaded the recipes for the same.

Ingredients for making the zunka might vary a bit from region to region, but the basic method is the same. Here, I have added some red chilli powder to the zunka to give it that extra spice and different taste. Though traditionally, some use only green chillies for the same. Again in some places, a bit of jaggery too is added to the zunka. So, basically here I have prepared the zunka as per my liking.


  • 1/4 cup Besan (Chickpea flour / Gram flour)
  • 3/4 cup water (thrice the quantity of besan)
  • 2 tbs Fresh Grated Coconut
  • 1 Large Onion
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Kashmiri Red chilli powder
  • 1/4 tsp Corriander powder
  • 1/4 tsp Garam Masala
  • 2 Garlic cloves
  • 1/4 inch Ginger
  • 2 tbs Oil
  • 1/4 tsp Mustard seeds
  • 2 pinches Asafoetida
  • 1 sprig Curry leaves
  • 2 tbs Fresh Coriander leaves
  • Salt to taste

P. N.

Cup used – 200 ml


  1. To make Zunka, first mix together the besan and water and beat well to remove lumps if any.
  2. Chop the onions into tiny cubes and break the green chillies roughly into medium sized pieces. Chop the ginger and garlic finely. Wash and chop the corriander leaves.
  3. In a kadhai or saucepan, heat oil and add to it the mustard seeds. As soon as they splutter add the asafoetida. Immediately add the curry leaves.
  4. Add the chopped garlic and ginger add saute. Now add the cubed onions and saute adding a pinch of salt. Cover and cook on low flame till the onions are translucent giving it an occasional stir.
  5. Add all the spice powders and cook again for a minute or two.
  6. When the onions are completely cooked, add the besan mixture, fresh grated coconut and salt to taste and bring to a boil stirring constantly.
  7. Lower the flame and cook covered till the mixture thickens. Do give it an occasional stir.
  8. Add the chopped coriander leaves and mix well. Switch off the heat.
  9. Serve hot with some Bhaakari or Ghaavan and Kokum Kadhi as an appetising drink.