Grated and fried potatoes with roasted peanuts

We Maharashtrian love fasting but at the same time we don’t want to starve ourselves. So we invented many delicious dishes which we consider eating while keeping the fast 😀

Potatoes are very versatile and are considered as a good source of carbohydrates which generates the energy in our body. So I am presenting one dish which uses potatoes and peanuts, which I love eating during the fasting days.

Grated fried potatoes

Grated and fried potatoes with peanuts


Grated potatoes (With skin)  2

Cumin seeds 1 teaspoon

Roasted peanuts powder  2 tablespoon

Green chilies 2 (small)

Ghee or oil 2 tablespoons

Red chili powder 1 teaspoon

Salt to taste

Sugar 1 tablespoon

Coriander for garnishing


Heat the wok and put the ghee or oil.

After wok is heated add Cumin seeds and let it splutter.

Add chopped green chilies.

Add grated potatoes (with skin on).

Stir a while and then add roasted peanuts, salt, red chili powder and sugar.

Stir well and cover the wok with a lid for five minutes.

Check if potatoes are tender and moist.

Cover for two more minutes, the potatoes don’t take much time to cook.

Serve the dish in a serving plate and garnish it with coriander leaves.




Christmas cake

Christmas is just around the corner and what else could be the best way to celebrate than having Christmas cake! This weekend my house turned into a bake house as I baked the Christmas cake using tutti frutti. I doubled the joy of baking cake by sharing it with my friends and they just loved it. You can do the same, how? Let’s see the recipe below.


  • Eggs 2
  • Refined flour 1 cup
  • Melted butter 1/2 cup
  • Oil 1/2 cup
  • Powdered sugar 1 cup
  • Baking soda 1 tea spoon
  • Baking powder 1 tea spoon
  • Tutti Frutti  4 table spoon
  • Vanilla essence 1 tea spoon
  • Butter paper

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First sieve the flour with baking soda and baking powder and keep aside.

In a bowl, whisk the butter and sugar.

Add oil now whisk the batter.

Add the eggs to it and whisk.

Add the flour to the batter and fold the flour gently.

Add vanilla and tutti frutti to the batter and mix everything well.

Preheat the oven on 120 degrees.

Pour the cake batter in the cake tray (ensure you lay the butter paper before pouring the batter)

Bake the cake on 120 degree for 20 mins.

Baking time depends on the kind of oven you are using.

Keep checking the cake in between.

Once the cake is baked take it out from the oven and let it cool down on room temperature.

Serve the cake with evening tea or have it just like that 🙂


Thai curry

I have never visited Thailand but I love Thai food. One reason behind my love for Thai food is that it is closely associated with Indian food. The dishes are sweet, sour and spicy.

Thai curry is the queen of all Thai dishes for me and I wanted to try making it in my kitchen. For me Thai curry and steamed rice is comfort food.

Let’s see the recipe below:


  • Red Thai curry paste 2 table spoon (Easily available in the Godrej natures basket or any other super stores, or you can order online as well).
  • Coconut milk 1 1/2 cup
  • Oil 1 table spoon
  • Mixed vegetables 1 bowl (broccoli, mushrooms, zucchini, red and yellow bell pepper)
  • Thai curry kit (It includes, Thai ginger, lemon grass, kafir leaves)
  • Salt to taste


First, heat the oil in the pan and fry the thai curry paste.

Add thin portion of coconut milk and let it boil.

Grind the Thai ginger, lemon grass and kafir leaves in the grinder and add all this mixture in the boiling curry.

Parboil all the vegetables and add them in the curry.

Add salt.

In the end add little thick portion of coconut milk and let the curry boil for 5 minutes.

Serve the Thai curry with steamed rice.


Chocolate walnut cake

Baking is a tricky affair. It requires a lot of patience and practice. Also the success of your cake depends on the kind of oven you are using. I have been practising a lot of baking cakes and pies since quite some time and that’s the reason I could not post any recipes here. But today I baked Chocolate walnut cake and it really came out well. So I’m sharing the recipe with all of you here. Hope you will give it a try too!



Eggs 2

All purpose flour 1 cup

Powdered sugar 1 cup

Vanila essence 1 table spoon

Baking powder 1/2 table spoon

Unsalted butter 100 gms

Oil 2 table spoon

Dark Chocolate 1

Crushed walnut 2 table spoon



First make the chocolate sauce.

To make the chocolate sauce:

Chop the dark chocolate and put it in a glass bowl.

Heat the water in the double boiler.

Keep the bowl which has chopped chocolate in the double boiler.

Keep whisking the chocolate till it gradually melts and becomes a thin sauce.

For making cake:

First sieve the all purpose flour and baking powder and keep it aside.

Now in a mixing bowl, mix the sugar and butter nicely.

In this mixture, add chocolate sauce and mix it well.

Add eggs one by one and whisk the mixture.

Add the all purpose flour and baking powder mixture and mix everything well till you get a pourable mixture.

Now add vanilla essence and oil in the cake mixture.

Pre heat the oven for 5 minuets on 180 degree centigrade.

Grease the cake mould and pour the cake mixture in it.

Sprinkle the walnuts on the cake mixture.

Keep the cake mould in the oven and bake   the cake on 180 degrees centigrade for 20 minuets or till the cake is properly baked.

Serve the cake after it gets cold on room temperature.





Gajar halwa – carrot based pudding

I am sure there will be hardly any north Indian household where Gajar ka Halwa is not relished. The real magic begins when the richness of condense milk and dry fruits gets assimilated evenly with sweet Indian red carrots. I made Gajar ka halwa yesterday for my very good friend because it was her last working day at work and from her expressions I could see that she enjoyed every bite of it.

gajar halwa


  • Grated Indian red carrots 2 cups
  • Milk 1 cup
  • Sugar 4 table spoon
  • Ghee or clarified butter 1 table spoon
  • Cardamom powder 1 tea spoon
  • A handful of cashew and raisins


First wash the carrots and peel their skin.

Grate the carrots and keep aside.

In a pan or wok, heat ghee.

Add the grated carrots.

Saute the carrots in the wok till they leave the moisture.

Now add one cup of milk and sugar.

Reduce the mixture till it is dry and your halwa is ready.

Garnish the halwa with cardamom powder, cashew and raisins.

Tip: You can use the food processor to grate the carrots to save your time. 
Gajar halwa best tastes when it is served with one scoop of vanila icecream.



Strawberry jam

Strawberries!!! yes that is how I scream when I see fresh and luscious Strawberries in any fruit shop. Winter is the season of these juicy beauties so I thought of making Strawberry jam. It is a very simple recipe and the result is always good! See the recipe below. Hey but before that, do you know that Strawberries contain antioxidants, minerals and lot vitamins which contributes to the overall health benefits of this amazing fruit. And by the way, I have not used any preservative in this jam recipe.



  • Strawberries 500 gms
  • Sugar 1 cup
  • Lemon juice 1 table spoon
  • Sterilized jar 1 (To keep the jam)


First clean the strawberries and chop into medium pieces.

Now heat the pan and add the chopped strawberries along with sugar.

You will see Strawberries start leaving the water and also the sugar will start to melt.

Keep stirring with a wooden spatula till you see the strawberry pulp is thick and sticking to the spatula.

In the end, add one spoon of lemon juice and stir well.

Now you can fill the jam in a sterilized jar and keep it for at least 2 weeks.

The shelf life of this jam is less because there are no preservatives added.



Corn canapes

Hello everyone!

Wishing you all a very happy new year! how are you my friends? I know it is been really a long time since I posted my recipes here. My apologies for keeping you waited. I was feeling lazy for past few days and that kind of delayed me to post.

But here I am again with a quick and interesting starter recipe, Corn Canapes.



  • American sweet corn 1 cup
  • Tomato 1
  • Black pepper powder 1 tea spoon
  • Onion 1
  • Capsicum 1
  • Coriander leaves for garnishing
  • Canapes 1 packet
  • Salt to taste
  • Chat masala 1 tea spoon (Available in all Asian markets)
  • Lemon juice 1 table spoon
  • Cumin powder 1/2 tea spoon


First boil the sweet corn and keep it aside.

Chop onion, tomato, capsicum and coriander finely.

In a bowl, mix sweet corn, onion, tomato, capsicum, and coriander leaves.

Add salt, chat masala, cumin powder, black pepper, lemon juice into the mixture and mix well.

While serving, put one spoon of this salad mixture into the canapes to add that extra bit of crunchiness and serve.

PS. Sorry for the bad quality picture, due to short time, I took the picture using mobile camera.

Tip : You can replace the capsicum with cucumber. It tastes equally good!


Thank you!

It’s been a year now since I started posting my recipes on Sudeep’s Kitchen Magic blog. I am really humbled and honored to see the kind of support you people have given me so far. Due to work commitments, I am not so consistent in posting my recipes here. I will try to be more active and would share more interesting posts in near future!

I would like to hear from you about which recipe you liked the most on this blog. Is it Egg Shakshuka? or Carrot Burfi or Korean Kimchi Salad? or something else.

Do let me know! Drop your comments and feedback in the comments box below.

Stay tuned for more recipes 🙂




Kolkata’s kathi rolls

I have never been to Kolkata. I heard it is called the “City of Joy”.  But what brings the joy to a true foodie like me? Of course the food! Kolkata is also known for its mouthwatering street food and lip smacking sweets. In today’s post I am going to tell you all about the famous kathi rolls which you get in Kolkata’s every nook and corner. It is available both in veg and non veg variety. I am using egg and vegetables but if you are non vegetarian then use chicken or any meat of your choice.

So let’s begin!

kolkata kathi roll


  • Eggs 2 nos
  • Malabar Kerala Parotta 1 packet
  • Onion thinly sliced 1
  • Green chili 2 (optional)
  • Cucumber 1
  • Chat masala 1 tea spoon
  • Salt to taste
  • Vinegar 1 table spoon
  • Oil 2 table spoon
  • Ching’s Schezwan chutney 2 table spoon

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For rolls, I have used ready-made kerala parottas. If you want you can make fresh parathas and use them.

Slice the onion and dip the sliced onion in the vinegar.

Chop the cucumber and green chilies, and keep these vegetables aside.

In a bowl, make the batter of two eggs.

In a flat pan, put oil and fry the parotta from one side till it is nice and golden.

Before you flip the side, spread the egg batter on top of the parotta and now flip.

Fry the flipped side as well till it becomes golden. Similarly prepare other parottas based on your requirement.

Now to make the rolls, on the egg side of the parotta, sprinkle the chat masala.

Spread the vinegar dipped onions, cucumber, and green chilies.

Put the chings schezwan chutney on top and make the roll.

Kathi roll is ready!

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Tip: Similarly you can make chicken rolls. You can use the leftover chicken curry or chicken tikkas.




Lebanese courgette

A hot steamy curry and some flat bread is a perfect menu for any weekend lunch. I personally prefer making curries which are not very spicy but at the same time full of flavors. I was in a famous book store of the city recently and was checking few cook books to learn new recipes. I came across Lebanese courgette in one of the books. Tried replicating the same in my kitchen. Sharing the recipe below.

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  • Zucchini 1
  • Tomatoes 2
  • onion 1
  • garlic 2 cloves
  • Turmeric powder 1/2 tea spoon
  • Red chili powder 1/2 tea spoon
  • Oil 2 table spoon
  • Salt to taste
  • Sugar 1 tea spoon
  • Mint leaves for flavor
  • Water 1/2 cup

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In a wok or pan, heat oil.

Stir in chopped onions and let them become translucent and then add chopped garlic.

Add chopped zucchini. ( I have cut zucchini in long batons but you can cut in whatever shape you want).

Add turmeric, red chili powder, sugar, and salt to taste. Stir everything well.

Stir in the tomato puree and add 1/2 cup of water for the consistency.

Cover the pan and let the curry cook for 10 minutes.

After 10 minutes, remove the lid of the pan, and sprinkle fresh mint leaves for flavor.

Serve the curry hot with Indian flat bread, steamed rice or garlic bread.