Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more


Category Archives: SNACKS


I am a member of several food groups on Facebook. On one such group a member had posted this video on chilli pizza star. The ready pizza was such a visual treat that I bookmarked the video immediately. It took me a while before I got around to making it. However, I followed only the technique to get the star shape. The toppings can vary according to personal preferences. I chose to make a veg pizza.


This is what you need

Pizza base: 1 (readymade)

Tomato purée: 3tbsp

Cheddar cheese: 1/2 cup (grated)

Mozzarella cheese: 1/2 cup (grated)

Pizza toppings of your choice. I used thinly sliced red onions, mushrooms, red peppers, pineapple and jalapeños

Seasoning: Oregano and Chilli flakes (optional)

Dipping sauce: Optional

Let’s get cooking

1. Place the pizza base on a sheet of grease proof paper.

2. Make 3 cuts with a pizza cutter in the centre of the dough,  this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge.

3. Around the outer edge of the pizza spread the tomato purée, leaving the centre untouched (where he slits end)

4. Add the onions, mushrooms, red peppers, pineapple and jalapeños.

5. Sprinkle the cheese, both cheddar and mozzarella along with oregano and chilli flakes.

6.  Slowly lift one of the triangles from the centre and overlap it with the corresponding outside edge of the pizza. Continue until you have completed the pizza.

7. Bake at around 250deg C for 20 minutes or until lightly browned and the cheese has melted.

8. Serve hot with a dip of your choice.


Approximate preparation and cooking time: 45 minutes

Serves: 2







All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined. Trust me to try out something which caught my attention using masala upma! Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had!


This is what you’ll need

Semolina: 1 cup

Onion: 1 (finely chopped)

Carrot: 1 (peeled and cut into very fine cubes)

French beans: 12 to 15 (finely chopped)

Green chillies: 2

Ginger: 1/4tsp (grated)

Curry leaves: Few

Mustard seeds: 1tsp

Coriander leaves: 1tbsp (finely chopped)

Salt to taste

Ghee: 1tbsp

Oil for frying

Let’s get cooking

1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger.

2. Add the onions and saute for a couple of minutes.

3. Add the chopped vegetables and fry for 2 minutes.

4. Add the semolina and salt. Fry well for 3 to 4 minutes.

5. Add 3 cups of water (more if the mixture is thick) and cover the pan. Let it cook for 5 to 7 minutes.

6. When the mixture is dry, remove from flame.

7. Add the chopped coriander leaves. Mix well.

8. Shape into small round shaped vadas and deep fry in hot oil.

9. Serve hot with rasam/ sambhar and chutney.


Approximate preparation and cooking time: 1 hour

Serves: 3-4



It is always an ordeal to get my kids to have their daily quota of vegetables. I need to come up with different ways to get them to eat them. Today came up with this idea of spinach and cauliflower cutlets.


This is what you’ll need

Spinach: 1 cup (finely chopped)

Cauliflower: 1 cup (finely shredded)

Potato: 1 (boiled)

Ginger: 1tsp (grated)

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1tsp

Chaat Masala: 1tsp

Cornflour: 2tbsp

Bread crumbs: 1/2 cup

Salt to taste

Oil: To shallow fry

Let’s get cooking

1. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt.

2. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture. Keep the remaining bread crumbs aside, to be used for coating the cutlets.

3. Mix well and shape into cutlets. Coat with breadcrumbs.

4. Shallow fry until evenly brown.

5. Serve hot with ketchup or green chutney.


Approximate preparation and cooking time: 40 minutes

Serves: 4


I have been on a break from blogging for a really long time and finally got back to it after almost 3 months. Thought will start off with something very simple and came up with this open sandwich with a cheesy mushroom topping.


This is what you’ll need

Bread slices: 4

Butter: 2tbsp

For the mushroom filling

Mushrooms: 100gms (sliced finely)

Onion: 1 (finely chopped)

Garlic: 2 cloves (diced)

Butter: 1tbsp

Cheese spread: 2tbsp

Grated mozzarella cheese: 2tbsp

Coriander leaves: 1tbsp (chopped)

Salt and pepper to taste

Let’s get cooking

1. To prepare the filling, melt the butter in a pan.

2. Add the onions and garlic. Sauté until transparent.

3. Add the mushrooms and cook until done.

4. Add the salt, pepper and coriander leaves. Mix well.

5. Remove from flame and when the mixture is still hot add the cheese spread and grated cheese.mix well.

6. Butter each bread slice and grill on a pan. Let it brown. Spread the mushroom filling on each slice and serve hot.


Approximate preparation and cooking time: 20 minutes

Serves: 2



Deciding what to make for the kids each evening is a huge task. Today I came up with this quick snack made with readymade puff pastry, green coriander chutney and cheese. You can substitute the puff pastry for bread slices, if puff pastry is not available.

chutney cheese pinwheel1

This is what you’ll need

Puff pastry sheet: 1 roll (thawed)

Green coriander chutney: 5 to 6tbsp

Mozzarella cheese: 1/2cup

Milk: To glaze

Let’s get cooking

1. Once the pastry has thawed, spread the coriander chutney all over the base of the sheet.

2. Top it with the grated cheese.

3. Roll the sheet tightly and cut into roundels.

4. Place on a baking tray lined with grease proof paper, glaze with milk and bake for 25 minutes or until the cheese has melted and evenly brown.

5. Serve hot.

chutney cheese pinwheel

Approximate preparation and cooking time: 40 minutes

* If using bread slices, remove the crusts and flatten it with a rolling pin. Spread the chutney, top with the cheese and cut into roundels, diagonally. To cook this, melt some butter in a pan and brown evenly until the cheese melts. Serve hot.

chutney cheese pinwheel3





I have been eating the famous Charmburya upkari and Ambuli pachadi in Mangalore since I got married, but it was only a couple of years back that I tried Chakkuli Masala. Nothing unusual, just a slight twist to the plain chakkuli for a change.

Chakkuli masala3

This is what you’ll need

Chakkuli or Muruku: 6-8 (coarsely crushed)

Onion: 1 ( finely chopped)

Green chillies: 2 (finely chopped)

Grated coconut: 3tbsp

Chilli powder: 1/2 to 1tsp (depending on how spicy you like it)

Lime juice: 1tsp

Coconut oi: 1tsp

Salt to taste

Let’s get cooking

1. Mix the chopped onions, green chillies, chilli powder, coconut in a bowl.

2. Add the crushed chakkuli pieces along with the coconut oil, lime juice and salt. Mix well.

3. Serve immediately.

Chakkuli masala

Approximate preparation and cooking time: 10 minutes

Serves: 2




The variety and innovative ideas that some of the food stalls/ restaurants come up with in Bombay are unbelievable. This one for instance became popular when introduced at Gupta Chaat Centre. I remember reading about this in the times of India and the recipe was quite simple, basically a grilled vegetable sandwich, topped with sweet and spicy chutney along with sev. I used 3 slices of bread for one sandwich. Made it at home today and it was an instant hit!

Sevpuri sandwich1

This is what you’ll need

Bread slices: 12

Onions: 2 (cut into roundels)

Boiled potato: 1 (big, peeled and cut into roundels)

Boiled beetroot: 1 (big, peeled and cut into roundels) (optional)

Cucumber: 1 (cut into roundels)

Tomatoes: 2

Butter: 5tbsp

Cheese slices: 4

Baarik Sev: 1 vati

Puris: Few

Green coriander chutney: As required

Sweet date chutney: As required

Chaat masala, lemon juice and chopped coriander leaves: To garnish

Let’s get cooking

1. Apply butter to all the bread slices and keep aside. Of the 12 slices, on a pan grill 4 slices and keep aside. (this slice is used in the middle)

2. Apply a little bit of coriander chutney onto one bread slice, put the onions, puri and tomatoes. Cover with the grilled bread slice. Put the boiled potato, cucumber and beetroot (if using) and a slice of cheese. Place another bread slice on the top, making sure the buttered side is on the top.

3. Prepare the rest of the sandwiches in the same way and grill on a tava or a toaster.

4. When serving sprinkle sweet chutney, green coriander chutney and the sev generously on the top

5. Garnish with chaat masala, lemon juice and chopped coriander leaves. Serve hot

sev puri sandwich

Approximate preparation and cooking time: 30 minutes

Makes: 4 sandwiches

sevpuri sandiwch2


I came across this recipe on Sia’s blog I have always made bread pakodas, but this idea of making them with a stuffing was different to me. The chutnies along with the potato filling and bread give this pakoda a nice flavour. Perfect for a rainy day with a hot cup of Chai!!

This is what you’ll need

Bread: 6 slices

Green coriander chutney: 1/4 cup

Sweet chutney: 1/4 cup

Oil for deep frying

For the Filling

Potatoes: 2 (boiled)

Green chillies: 3 (finely chopped)

Ginger: 1/2″ piece (grated)

Turmeric powder: 1/4tsp

Cumin seeds: 1tsp

Coriander leaves: 2tsp (finely chopped)

Salt to taste

For the batter

Besan/ Chickpea flour: 1 1/2 cups

Rice flour: 1/4 cup

Chilli powder: 1tsp

Ajwain (carom seeds): 1/2tsp

Curry leaves: Few (chopped)

Hing (asafoetida): A generous pinch

Salt to taste


Let’s get cooking

For the filling

1. Mash the boiled potatoes.

2. Mix the rest of the ingredients along with the potato and mash well. Keep aside.

For the batter

1. Sift the flours to remove lumps and mix together.

2. Add the rest of the ingredients and 1 1/2 to 2 cups of water mixing well. Make sure no lumps are formed.

3. The batter should be of pouring consistency, not very thick.

To prepare the Pakodas

1. Take the bread slices and trim off the crust if you do not like it.

2. On one slice of the bread spread the sweet chutney and green chutney on the other slice.

3. Spread around one and half to two table spoons of the potato mixture on one slice of the bread and cover it with the other.

4. Cut diagonally into half and then each triangle into half again.

5. Dip each quarter into the batter and deep fry on a medium flame until brown.

6. Drain on a kitchen roll and serve hot with chutney or sauce.

Approximate preparation and cooking time: 45 minutes

Serves: 4





KFC style popcorn chicken was my dish for the day. Had a packet of boneless chicken which was too little to make a curry, this popcorn chicken seemed to be the perfect snack to make. A little more time consuming than I expected, but worth it.

Popcorn chicken

This is what you’ll need

Boneless chicken breasts: 2 (cut into one inch bite sized pieces)

Milk: 3/4 cup

Egg white: 1

Oil for frying

To marinate the chicken

Chilli powder: 1tsp

Garlic powder: 1tsp

Soya sauce: 1tsp

Salt and pepper to taste

For the first coating

All purpose flour (maida): 1 cup

Paprika powder: 1tsp

Garlic powder: 1/2tsp

Onion powder: 1tsp

Pepper powder: 1/2tsp

Salt to taste

For the second coating

Crushed cornflakes: 1/2 cup

Bread crumbs: 1 cup

Let’s get cooking

1. Marinate the chicken pieces with the ingredients listed under marinate for chicken for about half an hour.

2. Lightly beat the egg white along with the milk and keep aside.

3. In 2 separate wide dishes, mix the ingredients listed under first coating and second coating and keep ready.

4. Add the marinated chicken to the dish that has the first coating (flour mixture) Coat it well.

5. Remove from the flour mixture and dip the chicken pieces into the egg and milk mixture.

6. After this roll the chicken pieces in the cornflakes and bread crumb mixture.

7. Do this with all the chicken pieces and refrigerate for 10 to 15 minutes. This helps the coating to remain firm on the chicken.

8. Heat the oil and deep fry the chicken pieces until golden brown. Drain on a kitchen towel and serve hot with ketchup or mayonnaise.

9. For a tangy taste, sprinkle some chaat masala and paprika powder on top.


Approximate preparation and cooking time: 1 hour

Serves: 4





Spinach mushroom cutlets

I have previously made mushroom cutlets and they had turned out quite nice. This time decided to add in some spinach and try it out.

Spinach mushroom cutlets3

This is what you’ll need

Mushrooms: 2 cups

Spinach: 2 cups

Onions: 1

Potatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 3

Garam masala: 1tsp

Amchur: 1tsp

Chilli flakes: 1tsp

Coriander leaves: 2tbsp

Breadcrumbs: 1/2 cup

Oil: 2tsp

Salt to taste

Oil for shallow frying

Let’s get cooking

1. Boil, peel and mash the potatoes.

2. Finely chop the onions, mushrooms, spinach, green chillies and coriander leaves.

3. Heat some oil in a pan, add the onions and saute until transparent.

4. Add the ginger garlic paste along with the green chillies and fry for a minute.

5. Add the chilli flakes, mushrooms and spinach. Cook until the mixture is cooked and completely dry.

7. Add the salt, garam masala powder, amchur and chopped coriander leaves. Mix well. Fry again for a while until dry.

8. When the mixture cools down a little, add the mashed the potatoes along with half of the bread crumbs and mix well.

9. Shape into flat rounds and keep aside.

10.Coat the cutlets in the remaining bread crumbs and shallow fry in hot oil.

11. Serve with a chutney of your choice.

spinach mushroom cutlets1

Approximate preparation and cooking time: 45 mins

Serves: 4



Spinach mushroom cutlets

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