Thursday, 27 September 2012

Focaccia Bread

Focaccia is Italian bread topped with herbs or other toppings like onion, olives, cherry tomatoes...


9 inch loose bottom tin
2 tbsp olive oil

For topping

5 -7 cherry tomatoes
1 tsp mixed herbs
1 small onion, cut into thin slices
2-3 tbsp cheddar cheese, grated
Few black olives         


  • Knead dough with 1 tsp of mixed herbs.
  • Press the dough in a loose bottom greased tin and leave for second proving for about 15-20 min. 
  • Now lightly milk wash the dough (for milk wash: mix together 2 tsp milk, 1 tsp water and 1 tsp oil)
  • Make dents in dough with knuckle. Spoon 2 tbsp oil in dents, sprinkle toppings over the dough.
  • Bake at 210 oC for 20-25 min in a preheated oven.
  • Serve hot with any dip of your choice.

Wednesday, 26 September 2012

Chocolate Chip Cookies

Everyone’s favorite crispy cookies with chocolate chips making it an irresistible treat!


1 cup Flour
75 gm white butter
6 tbsp castor sugar
1 tsp vanilla essence
1/2 tsp baking powder
2 tbsp rice flour
1/4 cup chocolate chips


  • In a large bowl, beat the butter by adding 1 tbsp sugar at a time till light & fluffy. 
  • Add vanilla essence and mix well.
  • Sift Flour, baking powder in another bowl and mix well.
  • Add this to butter mix and gently mix with light hands to form dough. 
  • (Add 1-2 tbsp of milk if required)
  • Fold in chocolate chips. Divide dough into small balls and flatten.
  • Bake in preheated oven at 160 oC for about 15-20 min.
  • Remove & cool on wire rack. Store in an airtight container.

Tuesday, 25 September 2012

Rangeen Kofta Curry

Make delicious kofta with colourful vegetables filling, cooked in rich tomato gravy.


For Kofta covering

2 potatoes, boiled & mashed
2 bread slices, squeezed out of water
1/4 tsp pepper
1 tsp tomato ketchup
Salt to taste

For Kofta filling

1/2 capsicum, shredded
1/2 carrot, shredded
2 tbsp cabbage, shredded
2 tbsp cheese, grated
Salt and pepper to taste

For the gravy

4 tablespoon oil
1 brown cardamom
1” cinnamon stick
1 tsp ginger, finely grated
2 large tomatoes
1 large onion
1/4 cup milk
1/2 tbsp tomato ketchup
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala
Salt to taste


  • For the covering, mix all the ingredients for covering till well blended. 
  • Divide into equal balls. Keep aside.
  • For the filling, mix all vegetables and cheese in a bowl, sprinkle salt and pepper to taste.
  • Flatten each potato ball, place filling in the center.
  • Lift the sides to cover the filling and form small balls.
  • Deep fry koftas carefully to a golden brown color.

  • For gravy, grind onions, tomatoes and ginger together.
  • Heat oil, add cardamom, cinnamon and cook for 20 sec.
  • Add onion-tomato paste and cook on low heat till well dried.
  • Add red chilli powder and coriander powder. Mix and fry till oil separates.
  • Add milk gradually, 2-3 tbsp at a time, stirring continuously till all the milk is used.
  • Cook on low flame for 5 min.  Add enough water to get thick gravy. 
  • Add salt, garam masala, and tomato ketchup and cook covered for 5 - 7 minutes after the first boil. Keep aside.
  • Just before serving, pour gravy in serving dish, arrange half cut koftas over gravy,  and microwave for few sec. Enjoy with naan/ roti.

Monday, 24 September 2012

Coconut Balls (Nariyal Ladoo)

Relish the unique taste of sweet coconut balls cooked in full cream milk.
(An easy recipe, can be made any time, got from my friend Priyanka)

Makes 12 - 15 balls


100 gm Desiccated coconut
500 ml full cream milk
1 cup sugar (or to taste)
A pinch saffron soaked in 2 tbsp warm milk (optional)


  • Take a non-stick pan and soak coconut in 500 ml milk for half an hour.
  • Now place pan on medium flame, stir in between and cook for 15 min. 
  • Add soaked saffron with milk, stir and cook for another 5 min. (if adding saffron)
  • Now add sugar and cook till all liquid dries up completely. 
  • Remove from flame and cool for 10 min.
  • Make small balls and serve at room temp. 
  • Store the coconut balls ( ladoos) in fridge in an air tight container for 3-4 days. 

  • Always stir in between to avoid browning.
  • Make sure no liquid content left otherwise you will not form balls.
  • For better result, after making balls keep in fridge for an hour so they will set well.

Saturday, 22 September 2012

Chickpea Hummus

Easy, healthy, delicious dip great for bread sticks or Pita.


1/2 cup chick peas (kabuli chana)
2 garlic cloves, peeled
2 tsp white sesame seeds (til)
1 tbsp lemon juice
4 tbsp fresh curd
2 tsp olive oil
Salt to taste


  • Soak the chick peas in enough water overnight.
  • Next day, drain the chick peas, add the salt and ½ cup of water and pressure cook for 6 to 7 whistles or till they are overcooked.
  • Cool and strain using a strainer. Keep the chick peas and water aside separately.
  • Roast sesame seeds for a minute. (They should not turn brown.)
  • Combine the sesame seeds, garlic, lemon juice, curd, oil, salt and ¼ cup of the strained water and blend in a mixer to a smooth paste.
  • Add the cooked chick peas and blend again till smooth. If the mixture is too thick, add 2 to 3 tbsp of the strained water and blend well.
  • Transfer this mixture to a bowl and refrigerate for at least 1 hour.
  • Garnish with chilli powder and olive oil and serve chilled with bread sticks or pita bread.

Thursday, 20 September 2012

Nutty Chocolate balls

Combination of biscuit and cocoa powder rolls out with goodness of nuts.


8 Digestive biscuits + 4 Marie biscuits
2 tbsp chopped mixed nuts, chopped (I used walnuts & almonds)
2 tbsp cocoa powder
1 tbsp honey (adjust sweet according to taste)
1 tbsp butter
Desiccated coconut for coating


  • Crush biscuits roughly by hand or with rolling pin. Chop all the nuts roughly. 
  • Heat a pan and melt butter and honey in it. (You can microwave for 30 - 40 sec)
  • Add cocoa powder and take the pan off the flame.
  • Add the crushed biscuits and nuts and mix well to form semi solid dough. 
  • (Add 1-2 tsp of milk if it is hard to roll in a ball) 
  • Spread desiccated coconut in a plate.
  • Makes out small balls from the dough and roll them in desiccated coconut. 
  • Arrange all the balls in a flat dish and refrigerate till use. 

Cheese Corn Canapes

Bread canapes topped with cheese corn turns out really delectable.


12 bread slices, cut in rounds
1 cup corn, boiled
1 capsicum, chopped
1 onion, finely chopped
1/2 cup milk at room temperature
1 tbsp corn flour
1 tsp oregano
1/2 black pepper powder
1 tbsp green chilli sauce
1 tbsp butter
Salt to taste
Cheese for topping


  • Melt butter in a pan, add onion, capsicum and cook for a minute.
  • Mix milk and corn flour in small bowl and add this to the pan.
  • Cook till mixture turn thick then mix in all the remaining ingredients except cheese.
  • Keep aside and let it cool.
  • Now spread mixture evenly on bread slices topped with grated cheese.
  • Bake at 220 oC for 5 -7 min till crispy or grill for 5 min in a preheated oven.
  • Serve hot with tomato ketchup.

Wednesday, 19 September 2012

Crispy Ladyfingers (Kurkuri Bhindi)

Enjoy crispiness of ladyfingers with your hot tea or coffee.


500 grams Ladyfingers (bhindi)
2 tbsp Gram flour (besan)
1/2 tsp Chaat masala
1/2 tsp Red chilli powder
1/2 tsp Dry mango powder (amchur)    
1/2 tsp Cumin powder
Salt to taste
Oil to deep fry


  • Trim ladyfingers and halve them vertically. Further slice them into thin strips.
  • Put the bhindi in a bowl; add salt, besan,, chaat masala, amchur, red chilli powder and cumin powder and mix well, crushing lightly. Keep them aside for 2-5 min.
  • Heat oil in a pan and deep fry on medium heat till golden and crisp.
  • Drain on absorbent paper. 
  • Serve hot with green chutney.

Chocolate Cup cakes

Eggless, moist and yummy chocolate cup cakes.


1 cup flour
1/4 cup cocoa powder
1/2 cup yogurt/curd
3/4 cup white sugar/brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup vegetable oil
1/2 cup plain water
1/2 tsp vanilla essence
A pinch of salt


Preheat oven at 190°C and grease cup cake moulds or use paper liners.
Sift flour, cocoa powder, baking soda, baking powder and salt.
Beat oil and sugar in a large vessel. Add vanilla essence, curd and water and beat to incorporate all the ingredients together.
Pour the liquid ingredients into the dry ingredients and fold very gently.
Pour the batter into the greased moulds and bake at 190°C for about 30-35 minutes or till done.
Insert a tooth pick, if it comes out clean it is done.
Decorate with whipped cream and chocolate chips.

Tip: You can make eggless Chocolate Cake from same recipe.

Gujarati Khandvi

Traditional Gujarati recipe and famous tea-time snack.


1/2 cup curd
1 cup besan (chickpea Flour)
1/4 tsp turmeric powder (haldi)
1 tsp salt
1 ½ cup water

For seasoning

1 tbsp oil
1/2 tsp mustard seeds
2 green chillies chopped
1 stalk curry leaves
A pinch asafoetida
1 tsp Sesame seeds (optional)
2 tbsp coconut, grated
3 tbsp coriander leaves, chopped


  • Add curd, besan, haldi, salt in sauce pan. Mix all and pour in water while mixing constantly to get a batter of pouring consistency.
  • Place pan on medium flame and cook, stir vigorously and evenly to avoid lump formation.
  • Cook till the mixture begins to leave sides of the pan, stirring continuously.
  • When done (about 7-8 minutes), pour a ladleful in a large plate. (Require abt 2 plates)
  • Spread evenly into very thin sheet using palette knife or spatula. Allow it to cool.
  • When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
  • Place in a serving dish. Sprinkle coconut and coriander all over khandvi rolls.
  • Heat up oil in a small pan. Add mustard seeds, asafoetida, curry leaves and chillies.
  • Add sesame seeds and immediately pour over khandvi rolls. Serve with chutney.

Monday, 17 September 2012

Creamy Vegetable Soup

Creamy and healthy soup with goodness of vegetables.


2 potatoes, roughly chopped
2 onions, roughly chopped
1 carrot, finely chopped
Few French beans finely chopped
1 tbsp butter
1/2 cup milk
Salt & pepper to taste


  • Boil potatoes and onions in 4-5 cups of water. Cool and blend along with remaining water. (Add more water to make it 1 cup, if required)
  • Heat butter in a pan, stir fry chopped carrots and beans for 3-4 min.
  • Add potato mixture, milk, salt & pepper. Mix well and bring to boil.
  • Serve hot and enjoy.

Thursday, 13 September 2012

Macaroni with Baked Beans Casserole

Try ultimate combination of Macaroni and Baked beans in this casserole delight.
Serves : 4


1/2 cup cooked macaroni (use elbow or shell macaroni)
1 ½ cup tinned baked beans
50 gm grated cheese
2 onions
1 capsicum
4 large sized tomatoes
4 tbsp tomato ketchup
4 cloves garlic, crushed
1 tsp chilli powder
2 tbsp butter
Salt to taste


  • Put the tomatoes in boiling water for 3 to 4 minutes. Skin and chop them.
  • Cut the onions into rings and cut capsicum in squares.
  • Put the butter in a vessel, add the onions rings and fry for a min.
  • Now add the capsicum. Cover and cook for 3 minutes.
  • Take out a few rings of onions and capsicum for decoration.
  • Add the crushed garlic, tomatoes and chilli powder and cook for at least 4 minutes.
  • Add the macaroni, beans, tomato ketchup and salt.
  • Grease a baking dish and put the mixture in it. Cover with capsicum and onion rings and sprinkle the grated cheese on top.
  • Bake in a hot oven at 200°C / 400°F for 20 minutes.
  • Serve hot with any bread.

Sending to the  One pot meal

Wednesday, 12 September 2012

Cabbage Cheese Rounds

Easy to make recipe using Cabbage, Cheese in very tasty way.


1/4 cup cabbage, grated
1/2 cup cheese, grated
2 - 3 potatoes, boiled
2 tsp Green chilli, chopped
2 tsp coriander leaves, chopped fine
2 -3 white bread slices
100 gm Bread Crumbs
Oil for frying.
Salt & pepper to taste


  • In a bowl mash potatoes, add cabbage, cheese, onion, green chilli, coriander leaves, pepper and salt. 
  • Soak bread slice, squeeze water and mix in potato mixture.
  • Mix well with the hand and make small rounds from it and flatten it a bit.
  • In a plate spread bread crumbs. Roll rounds in bread crumbs and coat evenly.
  • Shallow fry with oil till both sides becomes golden brown.
  • Serve hot with ketchup or any of your favorite dip.
Tip: For making breadcrumbs at home, cut sides of bread, toast and grind in mixture.

Tuesday, 11 September 2012

Pasta Jalfrezi

Spicy, delectable, anytime Pasta recipe cooked in curry style.


200 gm pasta, boiled
1 big onion, chopped fine
2 big tomato, grated
1 capsicum cut in squares
1 green chilli, chopped fine
1 tsp ginger-garlic paste
2 garlic cloves, chopped fine
1/4 tsp red chilli powder
1/2 tsp garam masala
2 tbsp tomato ketchup
1 tsp red chilli sauce (acc. to taste)
1 tbsp butter
2 tsp lemon juice
2 tsp olive oil
Salt to taste


  • Heat olive oil and butter in a pan, saute garlic, onions, green chilli, capsicum and ginger-garlic paste for 4-5 mins till done. (Do not over cook)
  • Add tomatoes, chilli powder, garam masala, salt and then the cooked pasta. Stir and cook this for few min till masala coat pasta well. 
  • Now add chilli sauce, tomato sauce, mix well and cook for 2-3 min again on low flame.
  • Sprinkle lemon juice on top and serve hot.
Mission breakfast

Monday, 10 September 2012

Cooked Rice Pancakes

Delicious pancakes made from left over rice, can make breakfast special.


2 cups leftover cooked rice
3/4 cup besan (Bengal gram flour)
2 tbsp curd
A pinch baking soda
1 tsp green chillies, finely chopped
1 onion finely chopped
1/4 cup rice flour
1/4 cup coriander, chopped
1/4 tsp asafoetida
Salt to taste
Oil for cooking


  • Combine rice, besan, curd, rice flour, salt and asafoetida with enough water and grind in mixer to make a coarse batter. (Don’t make fine paste, just blend for few seconds)
  • Now mix baking soda, chillies onion and coriander leaver to batter, mix well and keep batter aside for about 10 - 15 min. (You can add other vegetables also like cabbage, capsicum, grated carrot…)
  • Heat a non-stick griddle (tawa) and pour a ladleful of the batter onto it.
  • Cook on both sides using a little oil.
  • Repeat with the remaining batter to make small pancakes. (Can make around 10 -12)
  • Serve hot with ketchup or chutney.

Saturday, 8 September 2012

Chilli Soya Chunks

Enjoy authentic chinese flavour with healthy soya chunks from this recipe.


1 cup uncooked Soya Chunks
1 large tomato, pureed
1 onion, chopped into rough squares
1 small capsicum, cut into squares
2 green chillies, chopped
2 tbsp ginger garlic paste
5 dry red chillies (adjust to taste)
2 tbsp soy sauce
1 tbsp tomato sauce
2 tbsp oil
A pinch ajinomoto (optional)
Spring onions for garnishing
Salt to taste


  • Boil about 4 cups of water with 1/2 tsp salt and add soya chunks to it. Turn off flame, cover with lid and soak for half an hour.
  • Heat up oil in a wok/pan and add the dry red chillies. To this, add the onions, ginger-garlic paste, capsicum and green chillies.
  • Fry for 2-3 min on medium heat until the onions get transparent.
  • Drain the soaked chunks well and reserve the water.
  • Squeeze them gently to remove excess water.
  • Add soya chunks and salt to the wok, and toss well, cook for about 5 mins and until well combined.
  • In the reserved water (add more water to make it 1.5 cups), mix the soya sauce, pureed tomato and tomato sauce.
  • Add this mixture with soya chunks. Mix well on high for 30 seconds and then turn the flame to low. Add a pinch of ajinomoto and cook for 5 -7 min.
  • Garnish with the spring onions and serve hot with Fried Rice.

Vegetable Fried Rice

Long grain rice cooked with stir fried vegetables enjoyed well with chinese gravy.


1 cup long grain/ Basmati rice
2 cups mixed vegetables, chopped small (carrots, beans, capsicum, cabbage, mushrooms)
6-7 sprigs of spring onions, finely chopped
1½ tbsp finely chopped garlic
1 tbsp soy sauce
1 tbsp vinegar
2 tbsp oil
Salt and pepper as per taste


  • Wash and soak the rice in enough water for 10-15 minutes and drain.
  • Cook the rice with salt until just done, and immediately spread on a plate to cool. (Day old cooked rice is best for making fried rice.)
  • Heat oil in a wok, add garlic, spring onions and cook till garlic turn brown.
  • Now stir fry all the chopped vegetables. Cook for 3-4 minutes. (Put in the hardest vegetables first, followed by the lighter ones)
  • Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper.
  • Once cook, add the soy sauce and vinegar.
  • Add the rice, stir and cook for 2 min. on low flame and turn off.
  • Serve hot. 

Friday, 7 September 2012

Tutti-Frutti Vanilla Cake

A rich, yummy plain vanilla cake with tutti frutti flavor.


1 ½ cup flour (maida)
1 cup plain thick curd
3/4 cup sugar
1 ¼ tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1/2 cup oil (I used sunflower oil)
2 tbsp orange tutti frutti (use any color)


  • Shift flour in a bowl. Grease cake tin.
  • In another bowl beat curd well to remove all lumps and add sugar to it. (Curd should be at room temp).
  • Beat well with sugar; add baking powder and baking soda one by one. Beat again.
  • Leave curd mixture for 5 min till small bubbles appear on the surface of the mixture.
  • Now add vanilla essence and oil to it and mix well.
  • Preheat oven at 180 oC .
  • Now add flour to the curd mixture slowly in 2 -3 batches. 
  • Gently fold the mixture using a whisk and add 3/4 th of tutti frutti to batter.
  • Pour batter to greased pan and sprinkle remaining tutti frutti.
  • Bake in the pre-heated oven for 30-35 min until the top turns golden brown and a tooth pick inserted into the centre of the cake comes out clean. 
  • Cool and serve.
I made a muffin also :)

Thursday, 6 September 2012

Vegetable Sandwich

Quick, delicious, colorful vegetable sandwich, good for Tiffin box also.


4 bread slices
2 tbsp mayonnaise (I used egg less)
1 tbsp cabbage, finely chopped
1 tbsp corn, boiled
1 tbsp carrot, chopped fine
1 tbsp tomato, finely chopped
1/2 tbsp chopped coriander leaves
1/2 tsp pepper powder
2 tbsp green chutney


  • Mix all vegetables, coriander leaves, pepper powder with mayonnaise and keep aside.
  • Spread butter on one bread slice. 
  • Now put prepared mayonnaise mixture on another slice. Spread to cover entire slice. 
  • Top with another buttered slice.
  • Grill sandwich till crispy and golden or cook on tawa.
  • Serve hot with tea or coffee.

Wednesday, 5 September 2012

Baked Aloo Samosa

An Indian speciality that can make tea time more pleasurable.


For Samosa Covering (Pastry)

1 cup flour/Whole wheat flour
½ tsp carom seeds
Salt to taste
1 tbsp oil

Note: alternatively readymade 18 Phylo Pastry sheets can be used

Shell sealer: mix 1 tbsp of corn flour with 3 tbsp of water and keep aside.

For filling

2 large potatoes, boiled & mashed
¼ cup peas, blanched
1 tbsp olive oil
1 tsp red chilli powder
¼ tsp cumin seeds
1 onion, chopped
2 green chillies, finely chopped
A pinch garam masala
½ tsp dry mango powder (amchur)      
2 tbsp coriander leaves, chopped
Salt to taste


  • Mix all the ingredients together in a bowl and knead about 10 minutes to smooth, stiff dough. 
  • Let it rest, covered with a damp cloth, for 10–15 minutes.
  • Heat a non-stick pan and add the cumin seeds and after they start to splutter, add the onion and chillies until softened.
  • Add the green chillies and potatoes and stir. Add the red chilli powder, amchur, garam masala and salt. Stir well. 
  • Add the blanched green peas and cook for 5 minutes on a low heat. 
  • Add the coriander leaves and mix. Let the mixture cool and divide into equal portions. Preheat the oven to 200° C. Divide the dough into equal portions and roll them into balls. 
  • Roll them out into thin circles, and then cut each circle in half.
  • Shape each half into a cone and fill it with about one tablespoon of the potato mixture. Seal the edges well. Lightly brush ghee onto the samosas.
  • Arrange the samosas on a baking tray and bake in the preheated oven at 180°C for 20–25 minutes, turning them every 5 minutes. 
  • Serve hot with green chutney.

Potato Pinwheels

Make tasty, crispy snack with easily available ingredients, great for your house party.


1 cup flour (Maida)
1 tbsp corn flour
2 tbsp melted ghee
Salt to taste

For Filling:

4 -5 potatoes, boiled & mashed
1 tsp red chilli powder
2 tsp cumin powder
Salt to taste


  • Mix flour, corn flour, ghee and salt and make firm dough using chilled water.
  • Cover and keep aside and prepare the filling.
  • Mix all ingredients of filling in a bowl (you can add green chillies and coriander leaver also).
  • Roll out the dough with the help of some flour and make thin disc or chapati.
  • Now spread the potato mixture very carefully all over the rolled out dough, slightly leaving out the edges. 
  • Wet the edges with a little water and starting from one end, start rolling up the dough tightly. Seal the edges well. Wrap rolled chapatis in aluminium foil and keep in refrigerator for 30 min.
  • Take out and with a sharp knife cut the roll into one inch pieces. Fry in hot oil until golden brown. Serve hot with green chutney or tomato ketchup.

Royal Paneer Curry

Special Paneer (cottage cheese) curry, flavored with rich tomato gravy, spices and dried fruits.


250 gm cottage cheese (Paneer)
1/2 cup oil
1/4 cup cashew nuts
1/4 cup raisins
2 medium onions, sliced very thin
1/2 tsp cumin seeds
1 tsp ginger - garlic paste
1/2 tsp turmeric powder
1/2 red chilli powder
1/2 tsp coriander powder
1/2 tsp mace powder
1/2 tsp garam masala powder
1 bay leaf
2 cinnamon sticks
1 cup fresh tomato puree
2 tbsp thick cream
1/2 tsp sugar
Salt to taste


  • Heat oil in a pan, fry nuts for 2 min and then add raisins fry for a min.
  • Using a slotted spoon, remove the dried fruits from the oil on absorbent paper.
  • Cut cottage cheese into 1” cubes and fry in same oil until golden brown and drain.
  • (I skipped this step for not consuming more oilJ)
  • Now add the bay leaf, cinnamon, onions and ginger garlic paste and cook for 5-7 min till oil separates.
  • Add all dry masalas, covered and cook with little water for 4 -5 min.
  • Add tomato puree along with sugar and salt into onion and spice mixture, mix well and cook till raw smell goes.
  • Add cottage cheese and ¾ th of dried fruits and mix well.
  • Stir in 1 tbsp of the cream into the gravy, dish out into serving bowl.
  • Garnish with the reserved dried fruits and the remaining tablespoon of cream.
  • Enjoy hot with Naan/Mughlai paranthas.

Tuesday, 4 September 2012

Mughlai Paratha (Parota)

Enjoy any rich curry recipe with this hot, crispy, authentic Paratha..


2 cups wheat flour
1 tsp salt
1 tsp baking powder
¼ cup melted ghee
½ cup water
Flour for dusting
1 tbsp ghee or oil


  • Shift together the flour, salt and baking powder in a bowl.
  • Rub the ghee into flour mixture using finger tips and gradually add the water to knead into firm dough.
  • Allow to rest covered for 10 min. Divide the dough into equal portions and shape into balls.
  • Roll each of the balls out into discs, sprinkle little wheat flour on one side and ghee or oil on other side.
  • Pleat the parathas, starting from one side and progressing towards the other.
  • Hold one end, and make a coil moving in clockwise motion.
  • Roll out these coils into parathas using rolling pin.
  • Heat a girdle (tawa) and cook each parathas with ghee on both the sides.
  • When done spoon a little ghee or butter on them and crush lightly, to release different layers and serve.

Sunday, 2 September 2012

Cottage Cheese Sandwich

A very filling, nutritious breakfast recipe can be made up in few minutes only.


 8 slices fresh bread
1 cup cottage cheese/ paneer, finely chopped/ crumbled
2 tbsp butter
1 tsp cumin seeds
1 large onion chopped very fine
1/4 cup capsicum, chopped
2 green chillies chopped very fine
2 medium tomatoes chopped fine
1/4 tsp turmeric powder
Salt to taste
Butter for bread slices


  • Heat a pan on a medium flame and add the butter to it. Allow to melt and then add the cumin seeds. 
  • When they stop spluttering, add the green chillies and onion. Fry till the onion is soft.
  • Add the tomatoes, capsicum, turmeric powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
  • Add the cottage cheese and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little and keep aside.
  • Spread butter on one bread slice. Now put a generous amount of the prepared cheese mixture on another slice. Spread to cover entire slice. Top with another buttered slice.
  • Cook in sandwich toaster till crispy and golden. 
  • Serve hot with tomato ketchup or chutney.