Sunday Funday!

Hello Fellow Travelling Foodies, what’s on your plate today?

I hope you’ve enjoyed all the food stories and enjoyed cooking along with the recipes! Well I don’t know about you, but I usually spend my Sundays lazing around, and generally creating trouble with my general shenanigans, and end the day with a rich, extremely heavy family dinner. Today’s menu feaures Veg – Kolhapuri with rotis, and I just cannot wait until dinner time! Time has seemed to slow down for me here, and that can be a good thing, since I have a lot of work to get done, and a bad thing as well, because, well. I’m already hungry. and I just ate lunch.

So I’ve asked mum to take a break today, and I’m going to cook up a storm in the kitchen! I’ve borrowed the recipe from ( ) to use as my reference point, but for those of you who are too lazy to go to the link, the recipe and ingredients are listed below – 😉


You’ll need to dice and boil the following vegetables
1 medium sized Carrot
1 medium sized Potato
6 – 8 French Beans (cut in half inch pieces)

You’ll need the following boiled, not diced
6 – 8 florets of Cauliflower
¼ cup Green Peas

You’ll need the following diced, not boiled
2 large Onions (finely chopped)
2 large Tomatoes
2 tbsp – Fresh Corriander leaves

You’ll need the following raw/as is
1 inch section of Ginger
5 – 6 cloves of Garlic
4 tbsp – Oil
½ a dry Coconut – grated
8 Cloves
8 Black peppercorns
1 tsp – Poppy seeds (khuskhus/posto)
1 tsp – Coriander seeds
6 – Whole dry red chillies
1 ½ tsp – Red chilli powder
1 tsp – Turmeric powder
Salt to taste
Garam masala
½ tsp – Fennel seed (saunf) powder
1 Inch stick – Cinnamon
1 Stone flower (dagad phool)
½ tsp – Cumin seeds
2 Bay leaves
2 Black cardamoms

Grind ginger and garlic to a fine paste. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies – fry very lightly. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water – Set aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.

I’m already salivating for it, and this seems pretty cool for a Sunday dinner thing, so I gotta go, get cooking!
Until my next post, stay hungry, keep traveling!



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