Banana Fritters/ Kele Mulik or Mulka

Mulka or Mulik as they are called in Konkani are fritters made from fruits like jackfruit and bananas. In most Konkani households they are usually made out of jackfruit and are called as ponsa mulka. But we make them using ripe bananas as well using the same procedure.  Also since it is difficult to find good quality of jackfruit here in the US, I resort to making them using bananas whenever I have some craving for them. 

These are perfect if you want to have something sweet and have some over ripe bananas to be used. Crunchy on the outside and soft on the inside with dominant flavors of cooked banana it makes a good snack. If you do not want to deep fry and prefer low fat version then you can try the banana appe/paniyaram using the Aebleskiver pan. You can also try the pan fried version of bananas, if they are not overly ripe.

Serves 3-4


  • 2 over ripe bananas
  • 3/4 cup sooji/semolina/rava
  • 1 Tbsp wheat flour
  • 2-3 Tbsp powdered jaggery/ substitute with sugar if you cannot find jaggery
  • ½ tsp baking soda
  • ¼ tsp cardamom powder
  • A pinch of salt
  • Oil for deep frying


  • Making batter: Peel the banana and mash it finely in a bowl so that there are no lumps.
  • Now add the jaggery, wheat flour and rava little by little and mix so that it forms a thick paste. Add the cardamom powder, salt and baking soda and make the batter ready.
  • Frying: Heat oil on medium in a thick bottomed pan sufficient enough to deep fry.
  • Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter. If there is a sizzle that means the oil is ready.
  • Note: These fritters begin to dark very quickly, so make sure the oil is not too hot.
  • Take about a tablespoon of the batter and put it in the oil. Add about 4-5 depending on the size of the pan at the same time.
  • After about 20-30 secs turn them around, making sure all sides get cooked evenly.
  • Transfer them to a plate with absorbent paper so that the extra oil drains. Continue the above process with the remaining batter.
  • This can be eaten as is and forms a wonderful accompaniment with tea or coffee. 


Blueberry Yogurt Parfait


Blueberries are powerhouse of nutrition! They are packed with vitamins, minerals, and rate very high on antioxidants capability. You knew that already didn’t you? Now that summer is here, the groceries are flooded with varieties of fresh berries. There are different ways in which I use the berries including the regular whip cream based parfait.

This parfait turned out to be unexpected treat for us at home; an accidental oversight which turned out to be a blessing in disguise. While doing the regular grocery I picked up a tub of blueberry yogurt instead of the regular plain yogurt. I realized this only after coming back home and did not have the heart to waste it. So a good way was to turn this into a quick yogurt fruit dessert.

I love these small treats which are light yet leave you with a refreshed feeling. Plus it is guilt free, high in fiber, carbohydrates and protein.

This yogurt based parfait can be had for breakfast or as a yummy snack. Customize this based on your preference; for example skip nuts add other berries, banana etc. It is best enjoyed using fresh or frozen blueberries, but fresh is always are recommended.

Serves 3-4


  • 3/4 cup blueberries (fresh or frozen)
  • 3 cups blueberry yogurt (low fat)
  • ¼ cup chopped nuts ( I used pecans)
  • 2 Tbsp flax seeds (optional)
  • 1/3 cup granola


  • In a bowl/cup add ¼ cup of yogurt to the base and layer with 4-5 blueberries and 1 Tbsp of granola.
  • If you want continue to build the parfait layers by alternating the fruit and granola in the yogurt cup.
  • Top it off with nuts, flax seeds. Continue this process and make other parfait cups.
  • Serve parfaits immediately (else the granola will get soggy).


Corn Salsa – picnic recipe

Picnic at the park with friends, delicious Mexican food, kids splashing in water, chit chat, laughter; this is a tidbit of how we spent one of our weekend evenings. It was a great way to unwind and sync up with friends; it also provided a much needed relief from the scorching summer heat. 

Few of our friends decided to have a potluck picnic and I made this salsa along with Mexican Rice and Guacamole to take. This salsa is based on the recipe that is served at Chipotle Mexican Grill. This is one of our favorites and a few servings of this, makes the burritos and the veggie bowl served there taste delicious.

 I love the fact that it is so simple and nutritious; can be made with just few basic ingredients on hand. It is a kid favorite and does not involve any cooking at all. All that is required is to mix the ingredients together and refrigerate it for few hours before serving. 

This serves as a good accompaniment along with chips/nachos, tacos, topping over tostadas or along with simple Mexican Rice.


  • 2 cups frozen corn (you can use fresh also)
  • ½ cup chopped red onion
  • 2 Tbsp finely chopped cilantro
  • 2 tsp finely chopped jalapeno
  • Salt to taste
  • Juice of 1/2 lime


  • If using frozen corn, thaw the corn in advance. After that warm it for a minute or so in the microwave and drain any liquid from it.
  •  Chop the jalapeno finely.  (If you do not like it hot then remove the seeds, before chopping).  
  • Take a big bowl and add the corn, jalapeno, chopped onion, salt, coriander and mix well.
  • Stir in the lime juice and mix well again. Cover with a lid.
  •  Refrigerate for a couple of hours before serving.  This will allow the flavors to blend together.