Tuesday, 30 June 2015

Cinnamon Sugar Toast with Nutella and Banana Filling

Dessert for breakfast !!! Super easy to make...
Crunchy cinnamon sugar toast filled with gooey Nutella + Banana , lightly sugar dusted and topped with salted peanuts. Serve it slightly warm. Treat yourself with this sinful breakfast.


Yield : 2 Servings


  • 4 Bread slices ( I used white sandwich bread)
  • 2 Tablespoon salted butter
  • 3 Tablespoons of granulated White Sugar
  • 1 and 1/2 Tablespoons of Ground Cinnamon
  • 1 Banana sliced
  • Nutella ( according to your preference)
  • Castor sugar for dusting
  • chopped salted peanuts or slivered almonds for topping


1. In a skillet or tawa , toast bread slices on both sides slightly until they turn just little crispy. Do not brown




2. Remove from the skillet and set aside for 5 minutes until they cool slightly
3. Then apply butter on one side of the bread slices
4. In a plate, add sugar and ground cinnamon and mix thoroughly. Set aside
5. Apply generous spread of Nutella on one side of the bread slices. Top it with sliced banana. Cover it with a second bread slice with nutella side facing the banana to form a sandwich

6. Apply butter on the top and bottom of stuffed sandwich. Press both buttered sides of the sandwich in the cinnamon sugar

4. Heat the skillet on high flame and place the sandwich on the hot skillet. Using a potato masher, press the sandwich gently so that the cinnamon sugar gets caramelized nicely to golden. Do not press too much, the filling might come out on the sides if you press too much
5. Toast the sandwich both sides and remove from the pan
6. Serving : Dust the sandwich with castor sugar and top it with chopped peanuts or almonds for a nice crunch

Monday, 29 June 2015

Mochai Poriyal / Field Beans Stir Fry

Mochai Poriyal is a popular South Indian side served along with rice, sambar, rasam meal. Mochai is called 'Field Beans' in English and it belong to the same legume family as fava beans and broad beans.
Mochai is pressure cooked and then cooked with garlic and caramelized onions. Served with Sprinkles of fresh grated coconut and cilantro leaves.



  • 1 Cup Field beans / Fresh Mochai ( pressure cook with salt and 1/3 cup water for 3 whistles on low flame )
  • 1 Tablespoon Vegetable oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Cumin Seeds
  • 1/2 Teaspoon urad dal
  • 1 Large red onion chopped finely
  • 2 Garlic cloves chopped finely
  • 1 Teaspoon coarsely ground black pepper corns
  • Salt to taste
  • 1 Teaspoon chopped cilantro leaves for garnish
  • 2 Tablespoons fresh grated coconut for topping


1. In a wok/ kadai , add oil. When the oil is hot, add mustard seeds, urad dal, cumin seeds and fry for 30 seconds
2. Add Garlic and fry until they are light golden. Then add red onion and sprinkle a pinch of salt. Fry on medium flame for 8 to 10 minutes until the onions are caramelized and crispy
3. Add ground peppercorns, season with salt and give it a nice stir
4. Add cooked beans and combine everything. Sprinkle grated coconut and give it a nice stir. Switch off the flame
5. Garnish with chopped cilantro leaves and serve hot

Spinach and Potatoes Au Gratin

Tender soft potatoes and spinach smothered in creamy garlic sauce and topped with melting sharp cheddar cheese. Potato, cream , butter and cheese makes this dish a decadently delicious side for the holiday meal. So easy to make and tastes heavenly. Pioneer woman's recipes are always a keeper !



  • 2 Large potatoes
  • 1 Cup roughly chopped spinach
  • 1 Tablespoon unsalted Butter
  • 3 Garlic Cloves crushed and chopped finely
  • 1/2 Teaspoon dried herbs ( mix of thyme, rosemary and oregano)
  • 1 and 1/2 Tablespoon all purpose flour
  • a big pinch of nutmeg
  • Salt and freshly ground black pepper for seasoning
  • 1/2 Cup Heavy cream
  • 1/3 Cup Milk ( I used full cream milk)
  • 3/4 Cup sharp cheddar cheese ( I used milky mist brand)


1. Preheat oven to 200 C / 400 F

2. Grease a baking dish with 1 tablespoon of softened butter and set aside
3. Peel and remove skin from the potatoes. However, Original recipe uses potatoes with skin on.
4.Then slice the potatoes into circles , slightly thicker
5. Add the sliced potatoes in a bowl of water and set aside
6. In a mixing bowl add garlic, dried herbs, nutmeg, all purpose flour and mix everything
7. Whisk in milk and heavy cream and keep stirring making sure that there are no lumps. Then add 1/3 cup of cheddar cheese in the milk cream mixture. Season with salt.
8. Now, arrange 1/3 rd of the the potato slices on the baking dish. Add 1/3 rd of the spinach on the top. And pour 1/3 rd portion of cream mixture we prepare at step number 7. Repeat this process and place the potatoes, spinach and cream in layers. Sprinkle the top with ground black pepper



10. Cover the baking dish with foil and bake at 200 C for 20 minutes. Then remove foil and bake for 15 minutes

11. Add the remaining grated cheese on the top of the potatoes and change the oven to broiler mode and return the baking dish to the oven
12. Bake under broiler for a minute or two just until the cheese melts.
13. Potato Au gratin is ready to be served

Sunday, 28 June 2015

Cheese and Spinach Bruschetta

Crispy oven grilled baguette slices are topped with cheese, garlic, sautéed spinach and finished under the broiler. These are easy to make and tastes delicious. Perfect with a bowl of soup.



  • 1 French baguette
  • 2 Tablespoons of salted butter at room temperature
  • 2 Garlic cloves 
  • For the Topping  

  • 1/2 Teaspoon butter
  • 2 Garlic cloves crushed and chopped finely
  • 1/2 Cup Fresh Spinach
  • 1/2 Cup grated fresh mozzarella cheese
  • 1/2 Teaspoon red chilli flakes
  • 1/2 Teaspoon Italian seasoning ( mixture of dried oregano + thyme + rosemary+ basil)
  •  Salt and ground black pepper to taste  

  • Directions  

    1. Using a sharp knife slice the bread into thick slices

    2. Cut the garlic into two pieces and then rub the garlic on both sides of the bread slices to infuse garlicky flavor on the bread. Then Apply softened butter on both sides of the bread slices. You can use olive oil instead of butter

    3. Preheat the oven to 200C. Grease a baking tray and arrange the bread slices on the try and bake at 200 C for 10 minutes or until they are crispy and golden. Alternatively you can grill the bread slices in a grill pan or regular griddle until they are crispy and golden. I have tried both methods and I prefer baking in the oven since it saves time and bread comes out crispy with nice char.

    Make spinach topping

    1. In a pan heat 1/2 Teaspoon butter. When the butter melts, add garlic and fry until it is light golden
    2. Add finely chopped spinach and and fry for a minute just until the spinach turns soft. season with salt and pepper
    3. On the crispy baked bread slices, sprinkle grated cheese. Top it with garlic spinach mixture on each bread slice. Sprinkle with ground pepper or red chilli flakes Italian sesaoning
    4. Return the baking tray to the oven in broiler mode and cook it for a minutes until the cheese melts. Do not walk away while the bread is cooked under broiler mode, they burn very fast and quickly. Keep an eye and remove it once the cheese melts
    5. Serve hot as an appetizer or with a bowl of soup


    Saturday, 27 June 2015

    Instant Espresso chocolate pudding

    Instant espresso chocolate pudding done in microwave. It is easy to make and requires only few readily available ingredients. This pudding is smooth and silky and has a rich chocolate flavor. Coffee in the pudding enhances the chocolate taste.


    • 3/4 Cup Milk ( I used full cream milk )
    • 6 Tablespoons castor Sugar
    • 1/4 Cup unsweetened cocoa powder
    • 1 Tablespoon Corn flour / corn starch
    • 1 Teaspoon instant coffee powder
    • a pinch of salt
    • 1 Teaspoon unsalted butter  


    1. In a medium mixing bowl, add castor sugar, cocoa powder, salt, corn flour , coffee powder and mix it using a spoon
    2. Then add milk in a steady stream and keep whisking until the mixture is smooth without any lumps and the cocoa powder dissolves completely
    3. Pour the mixture in microwave safe mug and microwave on high for a minute
    4. Remove the mixture form the microwave and whisk it. Return the mug to the microwave and microwave it on high for 2 more minutes stirring in between at 30 seconds interval until the mixture turns thick like pudding
    5. Now remove from the microwave and stir in butter and whisk it to combine
    6. Serve the pudding warm or cool the pudding slightly and then refrigerate until it is cold

    Friday, 26 June 2015

    Crispy Fried Sesame Eggplant slices

    Thin slices of eggplant dipped in batter, coated with sesame seeds and deep fried. Super crispy , nutty and delicious. 



    • 1 large eggplant cut into slices
    • 1/2 Cup All purpose flour
    • 2 Teaspoon rice flour
    • 2 Teaspoon corn flour
    • 1/2 Teaspoon dried oregano
    • 1/2 Teaspoon red chilli flakes
    • 1/2 Teaspoon ground black pepper
    • 1 Teaspoon lemon zest
    • 2 Tablespoons white sesame seeds
    • Salt to taste
    • Oil for deep frying







    1. Wash eggplant and slice it into circles. Add the slices in a bowl of water. Set aside

    2. In a mixing bowl, add all purpose flour, rice flour, corn flour, oregano, chilli flakes, lemon zest,  salt and pepper

    3. Add 2/3 cup of water and whisk until the mixture is smooth without any lumps

    4. In a large sauce pan or kadai / wok heat oil for deep frying

    5. When the oil is hot, reduce the flame to medium. Drain water from eggplants and pat dry them in paper towel

    6. Dip egg plant slices in the prepared batter, shake of excess batter. Sprinkle sesame seeds over the dipped eggplants and drop them in hot oil

    7. Fry in batches of 4 eggplant slices until they are crispy and light golden

    8. Remove from oil and place them on a paper towel

    9. Serve hot with your favourite dip. I served it with ketchup and cilantro yogurt dip

    Thursday, 25 June 2015

    Nutty Tomato Garlic Rice with Omelette Rolls

    A quick flavoured rice with a mixture of textures  - Crunchy nuts, fluffy rice and omelette rolls !!! Very Easy to make and flavor packed. Completely satisfying meal in less than 30 minutes and definitely a crowd pleaser.

    This recipe is adapted from a cook book called 'The Vegetarian Kitchen by Linda Fraser'. This one pot rice is my favorite reliable go-to recipes for everyday dinners. This dish is so deceptively simple to make with the ingredients readily available in your kitchen.

    Here are some variations to the dish that you can try. Try adding vegetables like carrots, beans , cauliflower or broccoli. Or try adding chickpeas to this rice to make it more delicious. Add left over chicken or meat , options are endless.

    Preparation Time : 10 Min
    Cooking Time : 25 Min
    Serves : 2


    • 1 Cup Basmati Rice or long grain rice
    • 1 and 1/2  Tablespoons of vegetable Oil
    • 2 Garlic cloves crushed and chopped finely
    • 1 medium Red Onion chopped
    • 1 Large ripe tomato cut into small cubes
    • 1/2 Teaspoon dried Italian herbs ( mix of rosemary, thyme and oregano)
    • 1 and 1/2 Cups of Hot vegetable Stock
    • 1/2 Tablespoon Soy Sauce
    • 1/4 Cup Salted Peanuts or any nuts of your choice
    • Freshly Ground Pepper - as per your taste
    • Salt as required ( Since we are using soy sauce and vegetable stock, please check the salt before adding more; I added very less salt)
    • 3 Large eggs for Omelette + 1 Tablespoon heavy cream
    • Chopped Spring Onion greens for garnish ( Since I did not have spring onions, I used chopped cilantro leaves. Please use spring onion greens for  better flavor)



    In a small sauce pan, add the vegetable stock and heat it. Let the stock simmer when you prepare the rice. We need hot stock to cook the rice.

    Directions :

    1. Wash basmati rice several times and soak in regular tap water for 15 minutes
    2. In a large pan, heat 1 tablespoon vegetable oil. When the oil is hot add chopped garlic and fry for 30 seconds until garlic turns light golden. Do not burn garlic. Burnt garlic overpowers the dish and gives a pungent smell. Then add chopped onion sauté until the onions are soft. Then add tomato and fry until the tomatoes are soft and mushy. Add dried herb mixture and give it a nice stir
    3. Drain water from the rice. Add washed rice along with hot vegetable stock and give it a nice stir. Important Note :  If stock already has salt, then no need to add salt. otherwise add a big pinch of salt and season the rice. Let the rice cook in stock for 10 to 15 min until rice is cooked through and fluffy
    4. Meanwhile, you can prepare omelette. In a small bowl beat 3 eggs with 2 pinches of salt and ground pepper and heavy cream
    5. You need a slightly bigger pan to make omelettes. In a frying pan, heat remaining 1/2 Tablespoon oil. When the oil is hot pour the beaten eggs and spread the eggs to cover the pan thinly. Please note that you need to spread the egg mixture thinly as soon as you pour the eggs in the pan. If you do not do that, then you will get a slightly thicker omelette  and it will be difficult to roll them later. Thin omelette is easy to roll. Thicker omelette breaks when you try to roll
    6. Cook the omelette for a min. Then flip and change side and cook the other side also for a min
    7. Transfer the omelette to a clean chopping board. Let it cool little bit so that you can roll it up using hands. Roll it up tightly
    8. Cut the omelette roll into 10 or 12 slices
    9. Now , back to the rice: Once the rice is cooked through and soft , add peanuts, soy sauce, ground pepper and salt as required and give it a nice stir and switch off the flame
    10. Serving : Serve the pilaff hot. For serving , spoon pilaff into serving dish and arrange prepared omelette rolls on the top and garnish with spring onion greens on the top


    Wednesday, 24 June 2015

    Baked French Toast

    Baked French toast is a perfect make ahead breakfast. You can prepare it in the night and bake it as first thing in the morning. Easy to make and saves time. Its creamy, delicious and perfect for breakfast or brunch.




    • 1 Loaf of milk bread or challah
    • 2 Large Egg
    • 3/4 Cup Full Cream milk
    • 1/4 Cup Condensed Milk
    • 1/2 Cup Fresh Cream
    • 2 Tablespoons of Granulated white Sugar
    • 1 Teaspoon Vanilla Extract
    • 1/2 Teaspoon Ground Cinnamon
    • 2 Tablespoons of slivered almonds
    • 1 Tablespoons of raisin 


    1. Cut the bread slices into large pieces
    2. In a large mixing bowl, add eggs and whisk it
    3. Add Sugar, milk, condensed milk, fresh cream and mix everything together
    4. Stir in vanilla extract and ground cinnamon
    5. Add bread pieces and toss it gently such that bread pieces are coated well with the custard. Pour the mixture in a baking dish.  At this stage, you can either cover with cling film and refrigerate over night or bake it immediately
    6. Preheat the oven to 180 C / 350 F
    7. Sprinkle with slivered almonds and raisins and bake at 180 C for 35 minutes until the bread is crispy and golden on the top
    8. Serve immediately with honey or maple syrup

    Salted caramel white chocolate Cheese cake - no bake, no Eggs

    A no-bake white chocolate cheese cake with biscuit base and topped with salted caramel. It is smooth, silky and creamy ! Light and airy...Salted caramel balances the sweetness of the cream layer. Served in cups / glasses these are perfect for individual serving and great as dessert for a party.

    Yield : 4 Individual servings


    For the base

    • 10 Digestive biscuits
    • 2 Tablespoons melted butter 

    For the Cheese cake layer 

    • 1 Tablespoon hot water
    • 1 and 1/2 Teaspoon Gelatine
    • 225 Grams softened Cream Cheese
    • 2 Tablespoons castor Sugar
    • 100 Grams white chocolate roughly chopped
    • 200 ml chilled Heavy Cream ( I used low fat amul fresh cream and it worked well. However, use heavy cream for a creamier version) 

    For the salted caramel

    • 1/2 Cup granulated white sugar
    • 35 Grams unsalted butter at room temperature
    • 1/3 Cup heavy cream / amul fresh cream
    • 1/2 Teaspoon vanilla extract
    • 1/2 Teaspoon Salt 

    Make Salted Caramel Sauce

    1. In a heavy bottomed non stick pan, add sugar and place the pan over medium heat. Let the sugar melt , make sure to stir occasionally
    2. Once the sugar melts, turn the heat to low and let the sugar change color to nice dark golden
    3. Add butter and using a whisk, whisk it. The mixture will start to bubble up
    4. Switch off the flame and add heavy cream in steady stream to the sugar butter mixture and whisk it again 
    5. Stir in salt and vanilla extract and let the mixture cool completely 


    1. Break digestive biscuits into pieces and add it to a food processor / mixie. Process it until it resembles coarse powder
    2. Transfer the powdered biscuits to a bowl and add melted butter. Using a spoon, add 2 or 3 tablespoons of biscuit mixture in serving cups / glass and press it gently using the spoon. Refrigerate serving cups for 30 minutes until the base is firm
    3. In a microwave safe mug, heat 1 tablespoon of water for 20 seconds and add gelatine to the hot water and give it a nice stir until gelatine dissolves. Set aside
    4. . In a microwave safe bowl, add white chocolate and heat in the intervals of 5 seconds and stir until the chocolate melts. Let the chocolate cool little bit
    5. In a large mixing bowl, add cream cheese and castor sugar and cream using a hand mixture until the mixture is soft and smooth
    6. Now, add the melted chocolate to the cream cheese mixture and beat it using hand mixture until it is well combined with the cream cheese. Then stir in gelatine and beat it once to mix well
    7. In a separate large mixing bowl, add chilled heavy cream and beat it using a hand mixture until soft peak forms. If you are using low fat cream like amul, keep the amul cream in refrigerator for 24 hours ( the previous day ). Next day, cut open the packet and scoop out only the thick cream on the top of the tetra pack. Discard the liquid at the base of the pack. Then whip the fresh cream until soft peak forms
    8. Using a spatula, fold in the whipped cream in the cream cheese mixture. Cheese mixture is ready to be topped over the biscuit base
    9. Take a piping bag and fill it with cheese mixture and pipe the cream cheese in the serving cups over the biscuit base up to 3/4 the full
    10. Cover the top of the glasses with cling film such that the cling film touches the cream mixture. This is done to ensure that the cream layer does not dry out. Refrigerate atleast for 6 hours or over night. I left it over night to set
    11. Serving : Serve individual cheese cakes with generous drizzle of salted caramel sauce on the top and with grated dark chocolate or chopped nuts or cherries

    Tuesday, 23 June 2015

    Cumin Flavored Savory Semolina Muffins

    Savory semolina muffins loaded with vegetables and topped with sesame seeds , grated mozzarella cheese. Perfect for breakfast or after school snack. I used carrots, sweet corn, green beans, ginger. These muffins are very soft, perfectly seasoned and tastes delicious. Easy to make...



    • 1 Cup Semolina  / Rava / Sooji
    • 1 Carrot Chopped finely
    • 1/4 Cup chopped green beans
    • 1/3 Cup Corn kernels
    • 1 Teaspoon ginger chopped finely
    • 1 Green Chilli chopped finely
    • 3/4 Cup Curd / plain natural yogurt
    • 1/2 Cup water
    • 2 Tablespoons vegetable oil
    • 1 Teaspoon Cumin Seeds
    • 1/4 Teaspoon freshly ground black pepper or pepper powder
    • 1/2 Teaspoon Baking Powder
    • White sesame seeds to sprinkle
    • grated mozzarella to top


    Preheat the oven to 180 C . Grease a muffin pan and set aside 

    1. In a wok / frying pan dry roast semolina on low flame for 5 minutes stirring intermittently. Switch off the flame and transfer semolina to a mixing bowl
    2. Add chopped carrots, green beans, corn, ginger, green chilli , ground black pepper and mix everything

     3. Add yogurt and using a spoon mix everything

    4. Add 1/2 Cup water and give it a nice stir until the mixture is smooth without any lumps

    5. In a small tadka pan / wok heat oil. When the oil is hot, add cumin seeds and let them splutter. Switch off the flame

    6. Add the oil along with cumin seeds to the semolina mixture and give it a nice stir

    7. Finally add baking powder and stir in

    8. Fill the batter in the muffin cups and sprinkle white sesame seeds on the top and top each muffin with grated cheese

    9. Bake at 180 C / 350 F for 25 minutes until a skewer inserted comes out clean and the cheese melts
    10. Serve hot

    Monday, 22 June 2015

    Punjabi Style Cauliflower and potatoes with Ginger

    This everyday potato and cauliflower side dish is inspired by 'Madhur Jaffrey'.  Delicious, Easy to prepare and mildly spiced side to pair with flatbreads like roti / naan.



    • 1 Large potato peeled and cut into cubes
    • 1 Head Cauliflower cut into florets
    • 2 Tablespoon Vegetable Oil
    • 1/2 Teaspoon Mustard Seeds
    • 1 Tablespoon finely chopped Ginger
    • 1 Teaspoon Coriander powder
    • 1/2 Teaspoon red chilli powder or Cayenne or paprika
    • 1/4 Teaspoon turmeric powder
    • 1/2 Teaspoon Cumin Powder
    • 3 Tablespoons of water
    • 2 Tablespoon of finely chopped cilantro leaves
    • Salt to taste
    • Oil for Deep frying


    1. In a large deep frying pan, heat oil for deep frying. When the oil is hot, add the potatoes and fry on medium flame for 8 minutes until they are golden and tender. Remove from oil sprinkle a pinch of salt over the potatoes and toss to coat. Set aside

    2. In the same oil, add cauliflower florets and fry for 2 minutes until they are light golden. Do not over cook, they tend to break when you mix cauliflower with spices. Remove from oil and transfer them to a paper towel to drain excess oil. Set aside

    3.  Turn off the heat. Now, remove all oil from the frying pan except for 1 and 1/2 Tablespoons of oil

    4. Turn the heat to medium. Add mustard seeds and let them splutter

    5. Add ginger and fry for 20 seconds

    6. Add previously fried potatoes and cauliflower to the pan and sprinkle cumin powder, coriander powder, red chilli powder

    7. Stir gently to coat potatoes and cauliflower with the spices

    8. Add 3 tablespoons of water , season with salt and give it a nice stir

    9. Cover the pan with a lid and cook for 5 minutes until the water evaporates

    10. Switch off the flame and sprinkle with chopped cilantro leaves

    11. Serve hot

    South Indian style Nombu Kanji

    Ramadan Kareem to all my friends ! Wishing you a blessed Ramadan !

    Nombu Kanji is a rice and lentil gruel ( a thinner porridge ) served for Iftar in Mosques of South India during Ramadan Fasting. Classic kanji will have rice, lentils, spices and meat. However this recipe is a vegetarian version of the classic kanji. You can add cooked minced mutton if you prefer.



    • 1/3 Cup Raw Rice
    • 2 Tablespoons yellow moong dal
    • 1/2 Tablespoon Fenugreek Seeds
    • 1 Tablespoons sesame oil / gingelly oil
    • 1 Teaspoon Ghee
    • 1/2 inch cinnamon Stick
    • 3 Cloves
    • 1 Medium onion chopped finely or 10 shallots crushed
    • 6 Fresh Mint Leaves
    • 1 Green Chilli
    • 1 Tablespoon Ginger Garlic Paste
    • Salt to taste
    • Chopped cilantro leaves for garnish


    1. Wash rice several times and soak in tap water for an hour
    2. In a separate bowl soak moong dal in tap water for 30 minutes
    3. In a small bowl soak fenugreek seeds for an hour. Do not soak rice, fenugreek and dal together

    4. In a sauce pan heat oil and ghee over medium heat
    5. When the oil is hot, add cinnamon stick, cloves and fry for 10 seconds
    6. Then add chopped onions and fry until the onions are crispy and golden
    7. Add green chilli, mint leaves and fry for 10 seconds
    8. Add ginger garlic paste and turn the flame to low and fry for 8 to 10 minutes until the raw smell of ginger goes and the mixture turns nice golden color
    9. Drain water from rice and add it to a food processor and pulse it until it resembles coarse paste. Do not grind it to fine paste

    10. Add ground rice, dal and fenugreek to the pan and combine everything
    10. Season with salt and add 3 cups of water. Cook on medium flame until the rice and lentils are cooked through ( for 20 to 25 minutes )
    11. Garnish with cilantro leaves and serve hot