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Showing posts with label WESTERN DELIGHTS. Show all posts
Showing posts with label WESTERN DELIGHTS. Show all posts

Sunday, May 24, 2020


When you want to eat a Pizza, but don’t want to go through all the elaborate steps, you can satiate your cravings with Bread Pizza.
Bread Pizza is a quick and easy snack that you can rustle up on those lazy days, when you don’t want to cook anything, but yet, please everyone. It’s a complete visual treat, with the array of colors. You can involve the kids in the assembly process and make it a family activity.
The texture of the toast is crunchy with the soft richness of the cooked cheese and the yummy vegetables. Kids would love this in their Lunch Box.
Bread Pizza can be made in the Conventional Oven or even cooked on a stove top.
Enjoy this as a Snack or a Party Starter

Bread – A loaf or as per requirement
Pizza Sauce – As required
Yellow Capsicum (Bell peppers) – ½ cup diced
Green Capsicum (Bell peppers) – ½ cup diced
Red Capsicum (Bell peppers) – ½ cup diced
Tomatoes – 1 diced (Optional)
Onion – 1 diced
Artichokes – 2 tbsps (Optional)
Black Olives – ½ cup (Optional)
Pineapples – ½ cup (Optional)
Red Chilly flakes
Italian seasoning
Coarse Pepper Powder
Cheese – Can Use Mozzarella Cheese/ Cheddar Cheese/ Feta Cheese


Conventional Oven Method (Most preferred)
Pre-heat the oven to 200 C or 400 F
Apply butter on one side of the bread (Optional), I prefer it like that as I feel the bread gets a good crunch. Place the butter smeared bread slices on a baking tray and grill them for 2 -3 minutes. Butter actually quickens the toasting process.
Remove them from the oven and place them for your toppings.
First spread a spoonful of Pizza Sauce over the lightly toasted bread, then add the toppings of your choice.
I have added green, red and yellow bell pepper’s(Capsicum), Artichokes, Black Olives, Diced Pineapples.
I take the toppings in a big bowl, add a dash of Himalayan Pink Salt, some coarse black pepper, red chili flakes and give it a good toss. After which I added them to the bread as Toppings
I did not add Onions and Tomatoes as my kids didn’t want them in the toppings.
Grate the cheese on top of the vegetables. After adding this sprinkle, some Italian seasoning, some red chilly flakes if you like a dash of spice, can avoid for kids and some Pepper. Since I already tossed them into the vegetables, you can avoid it.
Keep the Tray in the oven and Bake for another 5-8 minutes at 200-220C or until the veggies get grilled partially and the cheese melts and turns golden. Serve the Bread Pizza hot. Bite into this crunchy delight.

Stove Top Method
Toast the bread on one side. Keep on a board.
Add the Pizza sauce, toppings of your choice and grated cheese on the toasted side of the bread. Smear a little butter on the Open pan (Tawa) and on a very low flame.
Lay the toasts on the Tawa and cover the pan, it will get cooked until the cheese melts,
Keep the untoasted piece of the bread face up.

·       My kids don’t like Tomato as they feel it gets gooey when baked, so my recipe doesn’t have tomato. You can add diced Tomatoes.  
·       You can add Spinach to this recipe, if your kids like.

·       I take the toppings in a big bowl, add a dash of Himalayan Pink Salt, some coarse black pepper, chili flakes and give it a good toss. After which I added them to the bread as Toppings. If doing this, don’t toss and keep as it will get soggy. Do it just before you make a batch and immediately add the toppings.
·       I have not added the measurements for the spices as it can be as per your choice
·       If you don’t have Pizza sauce, you can just use the tomato sauce available at home.

Sunday, November 27, 2011


It’s vacation time here in Singapore and the kids are at home demanding for interesting food. So I decided to make this Italian dish for them which is rich in proteins, calcium and carbohydrates essential for kids.
Risotto is an Italian dish and I recently had this at an Italian joint here in Singapore and kind of liked it a lot. I felt it tasted very much like our Rice Khichdi / Pongal. They usually make this with Arborio rice which is a special kind of Italian short grained rice, this rice is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content thus it has a starchy taste but blends well with other flavours. It is used to make risotto. But in my recipe I used normal Indian short grained rice. I also used fresh tomatoes and cheese to make it interesting for my kids.

Arborio rice – 1 cup
Onion – 1
Tomatoes – 2 ripe ones
Garlic – 2 cloves (optional)
Olive oil – 2 tbsps
Italian seasoning – 1 -2 tsps
Salt as per taste
Pepper – 2 pinches or as per taste
Fresh basil – ¼ cup
Fresh parsley – 2 tsp
Parmesan cheese – 3 heaped tablespoons

In a wok, add 2 tablespoons of olive oil, don’t allow it to fume. When it’s mildly hot, add in the garlic and the finely chopped onion and sauté for 3 to 5 minutes. Once the onions are transparent, add in the finely chopped tomatoes and cook until the tomatoes are squashy and soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown.
At this point add 1 cup of water and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, add in the   finely chopped fresh basil and parsley and stir well.
As the water gets absorbed into the rice, continue to add water one cup at a time, stirring frequently, until the rice is cooked. After this I lay this cooked Risotto in a glass bowl and
Sprinkled it with some parmesan cheese and some Italian seasoning (Italian seasoning is a dried mix of popular Italian herbs, this is easily available in the markets) and  put it in the microwave on a high until the cheese melted and became golden brown. After this I cut the Risotto like a cake and served it to my kids. The kids enjoyed it and asked for more helpings.

Friday, December 3, 2010


Spaghetti is served with meatballs in many Italian restaurants and is considered a great combo and there are kids meals with spaghetti and meatballs in the menu.
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano, and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan, and Asiago cheese, are often added. But since we are vegetarians and the strictest to the order, talking about meatballs would be something I think most readers to my blog would raise an eyebrow for, but the meatballs here are purely vegetarian, made of soya which is not only highly nutririous but also has high protein content
Soya chunks -2 cups
Onion - 1 (medium)
Tandoori Masala Powder – 1 tbsp
Red chili powder -1 tsp
Coriander powder -1 tsp
Cumin powder -1 tsp
Garam masala -1 tsp
Ginger paste - 1 tsp
Salt as per taste
Corainder leaves for garnish
Lemon - 1
Boil soya chunks for about 5 minutes with salt. Drain by passing through a colander. Rinse in cold water and then squeeze the soya chunks to remove the water. Take a big bowl. Add the soya chunks, then add Tandoori masala powder (you can make it fresh, click on the link recipe in my blog)
Aerial view of the spaghetti & meatballs platter
or you can buy it from the market (It is available in India stores) & salt. Squeeze one lemon and mix well. The soya chunks must get completely coated. Allow to marinate for about half an hour to one hour. You can even marinate it overnight in the refrigerator. The longer it marinates the tastier it gets. You can set it for marinating one day earlier or keep some marinated balls in a ziplock bag and place it in the freezer and as and when you want you can fry some. After marinating…the next step is, in a wok take some oil and deep fry the soya chunks as shown in the picture. It should be a nice reddish-golden color. (The tandoori masala powder imparts the color to the soya balls). Remove and set on Kitchen towel to drain excess oil. Once all the soya chunks are deep fried, get ready to serve your spaghetti with soyaballs meal. 
Place the amount of spaghetti you want on the plate, Place some soya balls on the side. And top it all up with some homemade Pasta Sauce.(I will give you the recipe later) You can also serve with grated Parmigiano or Pecorino Romano on the side and a sprig of parsley or coriander leaf(whichever is easily available). Dunk into a wonderful meal which can be prepared in less than 15 minutes(without including the marinating time for the soyaballs). 

Thursday, November 25, 2010


Aglio Oilio is a family favorite dish. I can tell you frankly that I got introduced to western food thanks to me being in Singapore and since we can’t be choosy about eating Indian vegetarian food. I learnt to eat some western food, which are not only healthy but absolutely delicious. One of this is Aglio Olio Spaghetti. When ever I go to this famous casual dining joint called Pastamania which is near my house. I order for this dish, they have choices in normal spaghetti & wholemeal. I always choose the wholemeal one which is a healthier choice. I learnt too cook this at home and now I don’t need to eat out. As it is very easy to cook this and is ready in a jiffy and all enjoy this at home.
Aglio e Olio actually means garlic and oil. This is a traditional Italian pasta dish that can be made cheaply without seasonal or store-bought ingredients. It is said to originate traditionally from the region of Abruzzo, although it is popular across the country.
Usually served with spaghetti, the sauce is made by lightly sautéeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chilli flakes. Finely chopped parsley can be added as a garnish, along with parmesan cheese.
It takes about 20 minutes from start to end and is a favorite dinner or weekend choice at our home, when Iam too tired to cook.

Spaghetti – 1 packet (usually 500 gms)
Garlic -1-2 cloves of garlic, minced, you can add more as per your taste.
Crumbled dried red chilli pepper – ½ tsp, you get this in the store. Don’t use red chilly flakes. If you like it spicy you can add more chilly. If you don’t get it you can use fresh red chillies too.
Extra virgin Olive oil – 2 tablespoons
Salt as per taste
Grated Parmigiano or Pecorino Romano (optional)
In this recipe I have used Linguine (also spelled 'Linguini') spaghetti made from Durum wheat.
Linguine spaghetti(Image courtesy-Wikipedia)
Cook the spaghetti in a large pot of boiling water. The water should be enough that the spaghetti can immerse completely. Once the water starts to boil add salt  as per taste and after a minute or so add the spaghetti. Never cut or break the spaghetti, spaghetti is to be eaten long and they used to make very long spaghetti in olden times. After 10 to 15 minutes (the timing is based on the thickness of the spaghetti and many a times you will find it on the packaging as to the ideal boiling time.
After this drain the water from the spaghetti by using a colander (a vessel with holes known as scolapasta in Italian). Mind you the water is hot and the spaghetti too. So use a mitten and keep your face far when you are draining to avoid the steam gushing to your face. The spaghetti is usually cooked “al dente” (Italian for to the tooth), soft but with texture, sometimes even with bite in the center. However, spaghetti is sometimes cooked to a much softer consistency, especially when you make it for children.
Different varieties of spaghetti take different time to cook. Spaghettoni/Fusilli are thicker spaghetti varieties which takes more time to cook. Spaghettini and vermicelli are very thin spaghettis (both of which may be called angel hair spaghetti in English) which take less time to cook.
Meanwhile, in a wok, add the oil and when it is warm (olive oil comes to smoking point very soon, so don’t leave it on the gas unattended), add the garlic and crumbled red pepper, and sauté them in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don't want it to over brown and become bitter). Now add the cooked spaghetti. If you feel the salt is less you can add salt at this point also.. Toss well till the garlic and chilli flavored oil coats the spaghetti for about 5 mins and serve hot garnished with parsley or coriander leaves whichever is available.

Thursday, December 18, 2008



Christmas is round the corner and its but natural for one to get into the mood of cookies and cakes, but since I don’t have a conventional oven to bake my goodies in, I have to search for other options and yet fulfill my desire of baking those perfect cookies for my little ones. I wanted to bake something nutritious and tasty at the same time. I had a big bottle of peanut butter waiting for me in the refrigerator, so I thought why not make good use of it. Since I am off eggs, here is a nutritious eggless cookie which doesn’t need baking, just blend the ingredients together, so you can involve your little ones in this project too.


Quick cooking oatmeal – 3 cups

Coconut or peanut butter - 1 cup

Cocoa – 1/2 cup

Sugar - 2 cups
Milk – 3/4 cup

Butter - 1/4 lb/ 450 gms/ 1 stick


In a bowl mix oatmeal and/or coconut and/or peanut butter. You can use both coconut and peanut butter or one of the two ingredients. If you are using both then use half cup coconut and half cup peanut butter. Now I had the chunky version of peanut butter at home, this actually enhanced the flavor of the cookies as it gave that nutty crunch to it. Once you mix these ingredients keep it aside.

Cut the butter into pieces.

In 2-quart casserole, combine sugar and cocoa. Stir in milk, then add butter, cut into pieces. Cook on high for 3 minutes, uncovered, or until boiling. Stir, then cook 3 minutes on high, stirring every minute. Add oatmeal and coconut (or peanut butter or enough of both to measure 1 cup). Cook on high for a minute. Drop by spoonfuls onto wax paper to harden. If you 're in a hurry, they may need to be refrigerated to harden.

I would like to send my cookies to,

Purva's Christmas Feast Event,

Happy Cooks Home Made Gift Event,

Sharmi's Cookie Baking Event,

Susan's Eat Christmas Cookie Event,

JZ's Santas Holiday Challenege Event.


Sunday, September 7, 2008


I am packing some of my birthday cake for Hima who is hosting a Sunday Snacks Event on her blog with the theme “Bake It”


September 6th was my birthday and since we have turned partial vegans recently and would like to avoid eggs, I thought why not bake an eggless cake at home. Iam not too fond of chocolate cakes so I thought I will bake a vanilla cake but I wanted it to be rich, I didn’t want nuts also….heck, why not its my birthday cake and I will add in the ingredients I like whether or not traditionally it is part of the recipe or not. I guess I must be part of the Daring Bakers. The best part is I don’t even have a conventional oven used for baking. I do all my baking in the microwave oven. I truly am a daring baker aren’t I? But the cake turned out to be a dream. Just perfect….ofcourse as everyone knows you wont get the brown crust when you bake a cake in the microwave oven. Here’s a picture of my spongy, soft rich Tutti Fruity Cake. I decided to name it so because I have added Tutti Fruity the red, orange and green raisin like things that you see in the fruit cakes available in the market. I love these, they add a wonderful array of colors to the cake. I have decided Iam going to call this Tutti Fruity Cake. Here is an Original recipe.

Self raising flour- 1 ½ cup

Tutti Fruiti – 2 tbsps
Ripe Bananas- 2 Mashed
Granulated sugar-1/2cup
Oil- 1/2 cup
Milk- 1/2 cup

Vanilla Powder – 1 tsp or Vanilla Essence – 1 tsp

Baking powder – 1 tsp
Little Maragarine or Butter for greasing the glass container
In a bowl, mix together sugar and butter till it is creamy. Add in the Tutti Fruiti and 2 mashed bananas, mix well, Add oil and milk and mix well. Add the Baking powder, Vanilla powder or essence and the self raising flour

Mix well. Ensure that there are no lumps. It should be a uniform mixture. It will become like a batter. Remember use the same bowl or cup for all the measurements else the recipe won’t work. Don’t mix the cake batter too much else the cake will become hard, just a light mix till it comes to the batter consistency is okay.

Now take a round/ square/ oval glass container in which you can bake the cake. Grease this container well. Pour the batter into this container and keep on medium-high in the microwave for 10-12 minutes. Put a knife into the cake and check….If the knife comes out clean, the cake is done, but if it comes out sticky you need to cook it for some more time. Once the cake is done. Remove it from the microwave oven and allow it to cool and then cut it into pieces and serve.

Tuesday, August 12, 2008


I would like to send this post to Pooja's Theme-Independence day 2008" event,

15th August is India's Independence Day. It is celebrated to commemorate its independence from the British rule and its birth as a sovereign nation on that day in 1947.
These are the days that we miss our Motherland the most.
The National Anthem has special memories for me coz I was the person who used to sing the National Anthem everyday in my school right from Class 6 to Class 10 and here I am living in Singapore.
My hubby Yo's grandfather was very active in the freedom struggle and even went to jail with Veer Savarkar(one of the prominent Freedom fighters).
I strongly believe that, "Living abroad can’t change the love that one has in their heart for their motherland".
Last year during Independence Day, a video was aired repeatedly, This video was made with the idea that people must respect Our National Anthem and it sure has managed to strike a chord. It used to make me cry every time that they played it.
You can watch this video here;

Here is an attempt to show our National Flag on an Eggless Cake, you can click on this link for the recipe in my blog
The only change here is I have tried making an icing for the cake
For the Icing
Powdered Sugar – ½ cup
Vanilla Powder – 1 tsp
Milk 3-4 tbsp
Food colors – Orange and Green
Mix the powdered sugar and vanilla powder and add milk little by little till you get a thick paste. this icing shouldn't be very thick, u should be able to apply with spatula. Now divide into 3 portions, you can mix the colors and apply on the cake, the top line is Orange, plain icing for the middle one in white and the bottom line is Green. Now keep it in the fridge for few hours and then apply second coat which is a smooth and final coat.
Now my little one was so excited about the cake that she wasn’t patient for me to apply the smooth and final coat and so the icing is not enough and doesn’t look professional, so please pardon my imperfection
I also used a Monaco biscuit and drew the lines with a blue marker depicting the Dharma Chakra.
Pooja’s event also says;“Create anything having combination of 3 colors. i.e. you can just catch a picture of array of vegetables/birds/flowers / anything having these 3 colors.”
So here is a picture of the beautiful flower Anthurium growing in my little balcony garden.
Gift of nature just in time for independence day as the Leaf like bract called the “Spathe” is dark orange in color. The fleshy spike called the "Spadix" where the tiny flowers emerge is white in color and the leaves below are green of course, symbolizing the 3 colors of our National Flag.

Tuesday, September 19, 2006


This is a highly nutritious sandwich, rich in proteins due to the black chickpeas used in the recipe.
For patties
4 potatoes (boiled)
1/2 cup Black chick peas (kala chana)
2 tbsp sago (sabudana)
3-4 bread slices
2 green chillies (chopped)
Some coriander or parsley or mint leaves(chopped)
1 tsp lemon juice
2 tbsp oil
Oil for frying the patties
Salt to taste

For Sandwich
Buns (the long ones, like hot dogs buns)
Lettuce leaves
Onions (cut into circles)
Cucumber slices
4-5 tbsp tomato ketchup

For salsa sauce
1 tomato (chopped into pieces)
2 green chillies (chopped)
1 tbsp olive oil
some coriander leaves (chopped)
½ tsp sugar

For Patties:
Soak the black chick peas in water overnight. Boil in a pressure cooker till tender. Remove and cool and mash into a paste. Keep aside. Soak the sago in water for 15 minutes. Drain and keep aside. Peel and mash the potatoes. Heat 2 tbsp of oil in a pan and add the mashed potatoes, sago, Black chick peas paste, green chillies, salt to taste, lemon juice and chopped coriander leaves. Mix well. Remove and cool.

Dip the bread slices in water for a few seconds. Squeeze out the water and add to the potato mixture. Divide into various portions and shape into cutlets. Heat oil and fry these one at a time, till golden brown.

For salsa sauce: Mix all the ingredients and season.

For Sandwich: Cut the bun into 2 halves. Spread the ketchup on one side and place a piece of lettuce or cabbage leaf. Place the onions and cucumbers on it. You can place tomato slices also if you like. Place a cutlet on top of this and top with salsa sauce. Cover with another portion of the bun. Heat in a microwave oven for one minute and serve.

Monday, May 15, 2006


This is a quick and easy recipe, taste really good and can made in a jiffy
Rice -1 Cup
Onion - 2 Chopped
Capsicum -1
Tomatoes - 2
Garlic 8 - 10 flakes
Oil - 2 tbsp.
Soya sauce 1/2 tsp
Chilly powder to taste
Salt to taste
Water 2 Cups

First mix rice and water with salt. Cover the dish and cook in the microwave for 12 minutes. Take another dish, put oil, chopped onions, garlic and microwave for 6 minutes till brown. Add chilly powder. Put capsicum pieces, microwave for 2 minutes. Add tomato pieces, soya sauce. Add all these to boiled rice. Mix well. Microwave for 4 minutes.

Serve hot

Monday, March 20, 2006


4 unsweetened buns
150 gm paneer (cottage cheese)
1 Onion finely chopped
1 red capsicum
1 green capsicum
1 tsp pomegranate seeds powder
1 tsp cumin powder
1 tsp red chilli powder
4 tbsp oil
Salt to taste

Cut the capsicums into tiny pieces. Crumble the paneer. Cut a very thin slice from the top of each bun and keep aside to be used as a lid later. With a knife, scoop out the buns so that the filling can be stuffed into it.

Heat 2 tbsp of oil in a pan and sauté the onions until transparent and then add the capsicums and sauté for one minute. Add the paneer and the spices and cook over a low flame for 3-4 minutes, stirring once or twice.

Remove the paneer filling from fire and fill the scooped out buns with this filling. Cover each bun with the sliced portion cut to make a filling earlier, it would be like a lid on the bun. Now rub each bun with oil. Preheat an oven and heat till the buns are a little crisp. Serve hot.

Sunday, September 18, 2005


Potatoes - 4
Oil – 2tbsp
Onion – 1 chopped
Green chilies – 1or2 chopped
Red chilly powder - to taste
Salt - to taste
Tomato ketchup - 2 tbsp.
Curd -2 tbsp.
Lemon juice -1tsp
Coriander leaves – 2 tbsp

Boil the potatoes. Don’t over boil it. Peel and cut into cubes. Put the oil into a bowl, microwave for 1 minute. Add the onions and green chilies, microwave for 2 minutes. Mix all the ingredients along with the potatoes, microwave for 1 minute.

Serve hot / chilled

Tuesday, August 2, 2005


Cake is something I have always striven to make and has failed me many times, making an eggless cake is quite tricky and it has happened that although I used the right consistency my cake still turned out to be a flop, so I ended up buying the Instant Cake mix from the market whenever I felt like having a homemade cake, but here is this recipe which always turns out successful for me. It is a simple recipe, no need to buy milkmaid or thumsup/goldspot etc to add into the batter. Most of the ingredients or rather all of the ingredients are available at home. Please do try this recipe.

Use the same cup or bowl for all the measurements
Maida or Self Raising flour (if available) – 11/2 cups
Chocolate powder / Cocoa Powder – 1 tbsp
Vanilla Powder – 1 tsp or Vanilla Essence – 1 tsp
Powdered Sugar – 1 cup
Baking Soda – 1 tbsp
Milk – 1 Cup
Oil – 3 tbsps (Any ordinary cooking oil can be used)
Little Maragarine or Butter for greasing the glass container

In a big bowl put 11/2 cups of the self raising flour. In the market you get self raising flour, that is better than using Maida as the cake will be porous and fluffy using this flour, but if it is not available you can always use Maida.

Add the Cocoa powder, Mix well, to ensure that there are no lumps in the powder. Add the Baking soda, Vanilla powder or essence and the powdered sugar (The sugar can be powdered in a mixie or you can also use a cup of Castor sugar or powdered sugar which is readily available in the market) Mix well. Now take the 3 tbsps oil and mix it with 1 cup of milk and add this to the mixed powders. Mix well. Ensure that there are no lumps. It should be a uniform mixture. It will become like a batter. Remember use the same bowl or cup for all the measurements else the recipe won’t work. Don’t mix the cake batter too much else the cake will become hard, just a light mix till it comes to the batter consistency is okay.

Now take a round/ square/ oval glass container in which you can bake the cake. Grease this container well. Pour the batter into this container and keep on high for 5-7 minutes.

Set the timer for 5 minutes and check if done, if not you can keep it for another 2 minutes. This is the best part of using a microwave, as u can always open and keep checking. Put a knife into the cake and check….If the knife comes out clean, the cake is done, but if it comes out sticky you need to cook it for some more time.

Once the cake is done. Remove it from the microwave oven and allow it to cool and then cut it into pieces and serve.

This cake can never fail. It’s a sure shot cake and can be made in 7 minutes. It’s the quickest dessert to make.

Friday, July 15, 2005


This is a good way to make your children eat their vegetables and enjoy eating them without the fuss they usually create, this is also a nutritious dish for the young ones.
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
Chilled water

For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilly powder
1/2 tsp. garam masala
1 tbsp. cream
Salt to taste

For Filling
Chop and boil the vegetables. Chop the tomato into fine pieces, Chop the onion into small pieces, grate the ginger, Finely chop green chillies. Heat oil in a skillet, add the grated ginger and the chopped chillies, Add the onions, stir fry till transparent. Add the tomatoes. Add the boiled vegetables. Cook for 4-5 minutes, stirring occasionally. Add the red chilly powder, garam masala and salt to taste. Mix well.

Cook till the water evaporates and curry is thick. Pour this into a large ovenproof dish. Pour the cream all over.

For Pastry
Sieve together flour and salt. Add chilled butter. Mix with fork till mixture is crumbly. Sprinkle chilled water over it. Quickly, with light hand mix the dough into a lump. Do not over knead. Chill dough for 15 mins. in a plastic bag. Roll out the pastry to a round or any other shape that is 1 inch (2.5cm) larger than the diameter of the dish. With the trimmings make a long thin strip of pastry. Moisten the rim of the dish and place this strip on it like a border. Moisten the strips, then place the rolled out pastry like a lid on top and press down with a fork to seal the edge.

Bake at 200°C/400°F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden.

Slice and serve warm.

When you remove from the oven, you will see a crispy golden crust and when you cut it into a slice the vegetables can be seen.

Thursday, November 11, 2004


This is a Continental vegetarian snack or starter
6-7 rusk biscuits/Cracker biscuits
6-7 cheese slices
1 teaspoon finely chopped garlic
1 teaspoon finely choped ginger
1 small onion sliced fine
1 large capsicum chopped into tiny pieces.
1 tsp pepper( freshly ground)
1 tbsp butter
1 tbsp oil
salt to taste

For garnishing
Chopped parsley or mint leaves(optional)

Heat the butter and the oil in a pan, add the chopped garlic and ginger and fry. Now add the onion and sauté and then the capsicum and sauté for 2 minutes. Add the pepper and keep aside.

Place a slice of cheese on each rusk biscuit, trim the cheese slice to the size of a biscuit.
Top with a little of the prepared mixture and garnish with chopped parsley or mint leaves.

If you want it more cheesy and you can afford the calories. Sprinkle some grated cheese on top and keep in a warm oven till the cheese melts. Serve hot immediately. Serve topped with: grated cheese

Note : You can avoid the cheese slices completely and Add the grated cheese and keep in the oven till the cheese melts. Or you can avoid keeping in the oven and just add the grated cheese on top of the mixture and serve.

Tip: Any left-over preparation like cooked beans or carrots can also serve as a topping and help make this snack in a jiffy!

Wednesday, June 16, 2004


1 cup rice
1 big potato boiled, peeled and mashed
2 tbsp rice flour
½ tsp Amchur (Dry mango powder)
½ tsp Cumin (Jeera) powder
1 tsp Chilly powder
¼ tsp Nutmeg powder
Salt to taste
2-3 tbsp Cheese(grated)
2 tbsp dry fruits (chopped) (optional)
100 gm breadcrumbs
Oil for frying

Soak the rice in water for at least one hour. Cook the rice until it is cooked and soft. The rice should be soft and not soggy (watery).Once it is cooked, Add the mashed potatoes. Add the jeera powder, Amchur powder, red chilly powder, nutmeg powder and salt according to taste. Add the dry fruits and the grated cheese and keep aside to cool. Mix in the rice flour and shape the rice mixture into balls. Roll each ball in breadcrumbs and deep-fry in oil till golden brown.

Tip: Since cheese has salt, be careful while adding salt, else the croquettes will be too salty. After adding cheese to the mix you can taste for salt and add again if you feel the need.

You can also make this with left over cooked rice. But just heat it once and then use the above method.

Sunday, May 2, 2004


15-16 drumsticks (tender and rounded)
8-10 bread slices
2 onions(finely chopped)
1 tsp cumin powder
2 potatoes (boiled)
2 tbsp ghee
6-7 cashewnuts
coriander leaves(chopped)
1 tomato
½ cup cheese (grated)
1 cup Besan (gram flour)
1 tsp pepper
Oil for frying
Salt to taste

Trim the bread-sides and cut into triangles. Cut off the edges of the drumsticks and cut them into 3” pieces. Boil them in salted water. Open each piece and take out the fleshy part. Keep aside. Peel and mash the potato. Heat ghee and fry onions till they are light brown. Add the mashed potato, cumin powder, cashew nuts, coriander leaves and the drumstick paste and salt to taste. Mix well and remove from fire. Spread this prepared paste evenly on one triangle, sprinkle pepper and some of the grated cheese and press another triangle of bread on to it. Dip these quickly in the besan dough. And deep fry these prepared “sandwiches” in oil on a low flame, one at a time, till golden brown. Serve hot with tomato ketchup.

Sunday, January 25, 2004


3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tsp butter
1 tbsp. plain flour

The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds.
Meanwhile mix cheese, milk, crumbs, flour and the crushed red chilly. If mixture feels thin, add some more bread crumbs. Add salt to taste.

Heat a thick nonstick pan about 5" diameter. Apply 1 tsp. butter on bottom of pan. Arrange the grated or sliced potatoes to cover the pan. Top with sliced capsicum. Pour the cheese, milk, bread crumb, flour and crushed red chilly mixture prepared earlier all over evenly.
The mixture should cover all the potatoes. Sprinkle fresh ground pepper, salt
Simmer on low till the bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.

Variation: Bake the same if desired, instead of roasting.

Making time: 40 minutes

Tuesday, July 29, 2003


6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilly
Salt to taste
1 tbsp. grated cheese

Roll the bread flat with the help of a rolling pin.
Mix the salt, chilli, garlic in the butter. Apply on all slices generously.
Roll one slice tightly from end to end. Brush all over with a bit of butter.
Coat the roll with grated cheese by rolling in it.
Repeat for all slices. Cover rolls with a moist cloth.
Place in the refrigerator for 30 minutes. So that it gets set.
Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
Serve hot with ketchup.

Tip: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.

Note: Remove toothpicks before baking.

Making time: 10 minutes (excluding chilling and baking time)

Makes: 6 rolls


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