Tag Archives: cheese


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







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





We tried out this starter Italian Potato Dippers at one of our favourite restaurants Frankie and Benny’s. The American version of this usually has bacon in it, but I prefer the vegetarian version. Made it at home today and was quite pleased with the outcome. A great starter.


This is what you’ll need

Medium sized potatoes: 6

Cream cheese: 4tbsp

Green chillies: 2 to 3 (finely chopped)

Cheese sauce: 3tbsp

Spring onion green: To garnish

Chilli flakes: To garnish (optional)

Olive oil: 1tbsp

Let’s get cooking

1. Prick the potatoes with a fork all over a few times. Coat with olive oil and bake in an oven at 180deg C for about 45 minutes to an hour (depending on the size of the potatoes)

2. Prepare the filling by mixing the cream cheese until it is smooth and soft.

3. Add the finely chopped green chillies. Mix well and keep aside.

4. You can top this mixture either with grated cheese or cheese sauce. I used cheese sauce. (Prepare the cheese sauce by melting 1tbsp butter. Add 1tbsp flour and mix to a smooth paste on a low flame. Add 1 cup of milk and mix making sure no lumps are formed. Stir until thick. turn off the flame and add the grated cheese to it. Mix well until it is smooth. Add salt and pepper as required and use as required)

5. Once the potatoes are done, remove from the oven and let them cool completely.

6. Cut them into half lengthwise and scoop out the centre pulpy portion, leaving about a cm of it all around. Do this with all the remaining potatoes. (The centre pulp can be kept aside for use in making parathas, mash or even cutlets.)

7. Bake the potato skins (skin facing up) in an oven at 200 deg C for another 5 to 7 minutes.

8. Remove and fill them with the cream cheese mixture. Top with cheese sauce or grated cheese and bake again for another 7 minutes.

9. Remove and serve hot garnished with spring onion greens.

loaded potato skins2

Approximate preparation and cooking time: 1 and a half hour.

Serves: 3 to 4

loaded potato skins3


loaded potato skins1


When you look in the fridge and find that you have a quarter cauliflower, 1 pepper and some coriander leaves, too little to make anything elaborate, you think of making a mixed vegetable paratha. To make it tastier for the kids why not add some cheese?? 🙂

This is what you’ll need

Wheat flour: 2 cups

Ajwain: 1/2tsp

Coloured pepper: 1 small (finely chopped)

Onion: 1/2 (finely chopped)

Cauliflower: 1/2 cup (grated)

Cheese: 3/4 cup

Green chillies: 3

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil to fry parathas

Let’s get cooking

1. Mix the flour and ajwain in a bowl. Add water and knead to a soft smooth dough. Keep aside.

2. Take the vegetables, coriander leaves, cheese and salt in another bowl and mix well.

3. To make the parathas, make small portions of the dough, roll out into small rounds, place a little bit of the filling in between, cover making sure the filling covered. Roll out into parathas.

4. Heat a tava and fry the parathas on both sides until nice and brown. Add oil as required.

5. Serve hot with any raita or pickle.

Approximate preparation and cooking time: 40 minutes

Serves: 4




It has been a dull, gloomy morning and I found myself sitting in front of the tele trying to come up with an evening snack to make for the kids when they return from school. The idea struck me and the next minute I was in the kitchen getting it all ready! Came up with an interesting name too…… 😀

This is what you’ll need

For the outer covering

Potato: 1 (medium sized)

Semolina: 3tbsp

All purpose flour: 2tbsp

Green chillies: 2

Amchur (dry mango powder): 1/2tsp

Salt to taste

Oil for frying

For the filling

Coriander chutney: 2tbsp

Grated cheese: 2tbsp

Let’s get cooking

1. Cook, peel and mash the potato in a bowl.

2. Add finely chopped green chillies, semolina, all purpose flour, amchur and salt. Knead well to a soft dough.

3. To prepare the chutney bombs, take a small portion of the potato mixture and flatten on your palm, spread a layer of the green coriander chutney around it and put a little cheese over the chutney.

4. Close and seal well making sure there are no openings. Continue with the remaining potato mixture.

5. Heat oil and deep fry the chutney bombs until brown.

6. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 40 minutes

Serves: 2 (makes approximately 5 to 6 chutney bombs)




Egg sandwiches and Cheese sandwiches are something I make very often at home, especially for the children’s lunch boxes. When I came across a combination of both into one sandwich at foodsandflavorsbyshilpi.com I made note of the recipe and was sure that I wanted to try it out. Today seemed the perfect morning to make it especially since I was in no mood to cook an Indian breakfast. Quick, filling and very easy to make this recipe is for keeps.

This is what you’ll need

Eggs: 4

Bread slices: 4

Grated cheese: 1/2 to 3/4 cup

Onion: 3tbsp (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Green pepper: 1tbsp (finely chopped)

Chilli flakes: 1/2tsp

Butter: To lightly spread on each slice

Salt and pepper to taste

Let’s get cooking

1. Boil the eggs. When cool remove the shell, cut into roundels and keep aside.

2. In a bowl mix the onions, cheese, peppers, coriander leaves and chilli flakes.

3. Butter the bread slices and lightly toast them.

4. Remove and place on a baking tray lined with aluminium foil.

5. Place the egg slices on the bread slices. Sprinkle a little salt and pepper.

6. Generously spread the cheese mixture over the eggs.

7. Bake in the oven at 200 deg C for around 4 to 5 minutes or until the cheese melts.

8. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 30 minutes

Serves: 2

* I used big bread slices and needed one egg for each slice.

* Cheddar cheese was what I used, but you can use any other cheese too.






With winter having set in and the clocks moved back an hour, it seems like time has come to a standstill! Initial winter blues set in and I find myself dreading the thought of having to cook. To my rescue came the Jus-Rol puff pastry sheets that I had at home. Added a few toppings (chicken for the kids and hubby, vegetarian for me) popped it into the oven and voila out came a tasty pizza puff. The kids absolutely loved it and the best part is this required very little preparation.

This is what you’ll need

Jus-Rol puff pastry sheets: 1

Tomato puree: 4tbsp

Vegetables for topping as per your preference I used sliced red onions, mushrooms, green pepper, cherry tomatoes and spinach

Grated cheese: 6 tbsp

Mixed herbs and chilli flakes: For topping

Let’s get cooking

1. Pre heat the over at 180deg C.

2. If using rom frozen, first thaw the puff pastry sheet. Cut into 6 pieces (or 4 big ones)

3. Spread tomato puree on the base of each sheet.

4. Spread the vegetables on the top.

5. Sprinkle herbs and chilli flakes.

6. Top with grated cheese and bake in a preheated oven for 25 to 30 minutes or until the pastry is nicely brown.

7. Drizzle with olive oil and serve hot.


Approximate preparation and cooking time: 50 minutes

Serves: 3





I have seen so many posts on these hasselback potatoes and they looked so pretty that I had to try making it myself. Very simple and you can choose whatever topping you want with it.

This is what you’ll need

Baking potatoes or any other potatoes: 2

Melted butter: 2tbsp

Cheese slices: 2 (cut into one inch squares)

Chilli flakes: 2tsp

Salt and pepper to taste

Let’s get cooking

1. Wash the potatoes well and pat dry. Cut it into thin, even, horizontal slices, keeping the base intact. An easy way to do this is pierce a skewer through from one end of the potato to the other lengthwise and cut until the skewer.

2. Preheat the oven at 200 deg C.

3. Brush the top of the sliced potatoes with half of the melted butter. Sprinkle some salt and pepper powder. Bake for around 30 minutes.

4. Remove from the oven, add the cheese squares between alternate slits of the potatoes. Brush it with the rest of the butter. Sprinkle the chilli flakes and bake again for another 10 to fifteen minutes or until the top is nicely brown and potato cooked.

5. Remove from oven and serve hot with sour cream or a dip of your choice.

Approximate preparation and cooking time: 1 hour

Serves: 2




Everyone at home enjoys pastas, especially if they are in a cheese sauce. Had found a few recipes for Macaroni muffins on various websites, but most of them had used egg and I was looking for an eggless recipe. Finally found one on rakskitchen.net. Followed this recipe with a few modifications. Turned out good.

This is what you’ll need

Macaroni: 1 cup (uncooked)

Mixed vegetables, I used

Onion: 1/2 (finely chopped)

Mushrooms: 3 (finely chopped)

Broccoli: 3 florets (finely chopped)

Carrot: 1 (finely chopped)

Spring onions: 2 (finely chopped)

Butter: 1tbsp

Grated mozzarella cheese: 1/2cup

Bread crumbs: 1/4cup

Chilli flakes: 1tsp

Olive oil: For greasing the muffin pan

Salt and pepper to taste

Let’s get cooking

1. Cook the macaroni as per instructions on the pack. Drain and once cool, mix with half of the mozzarella cheese.

2. Grease a muffin try with olive oil and dust with the bread crumbs generously. Tap off the extra crumbs.

3. Melt the butter in a pan and soute the chopped vegetables for 3 to 4 minutes. Add salt and pepper and eep aside.

4. Pre heat the oven at 190 deg C and keep ready.

5. To make the macaroni muffins, add a layer of the macaroni cheese mixture in each compartment.

6. Pour in a few spoonfuls of the vegetable mixture. Add a little more of the cheese.

7. Finally top with bread crumbs and chilli flakes.

8. Bake for 15 to 18 minutes until the top is nicely browned and the cheese melts.

9. Let it cool remove from muffin tray and serve.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* Make sure that the muffin tray is generously coated with bread crumbs to help binding.

* Mozzarella cheese also helps binding the macaroni.

* You can use any vegetables of your choice, like spinach, peppers, corn or non veg filling like prawns, ham and chicken!


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