Thursday, August 28, 2014

Inside out Pizza Sandwich

Inside out Pizza Sandwich

Who doesn't loves pizza.. I can't imagine my life without pizza.. Cheese and chocolates are my first love...:p

Today morning when I thought of making some sandwiches, thought of making something special as weekend breakfast. Then, I realise I was craving for pizza early in the morning..:D if I would have made pizza in the breakfast indefinitely would have been kicked out of my kitchen for such high calorie breakfast... But I had do do something for my craving.. I entered the kitchen and made these quick fix for pizza craving...:) and I was pretty impressed with my own self, and gave at on back to myself...:)

Inside out Pizza sandwiched using brown bread. Crisp, as regular butter toast, with my favourite pizza topping , felt like heaven from the first but to the end..<3 

Please note, original recipe is inspired from bharatzkitchen.

Sharing my experience with them

Ingredients ( for 6 sandwiches)
- 6 brown bread slices
- 3 tbsp softened butter
- 1/2 tsp garlic paste
- 2 tbsp Italian/ pizza seasonings 
- 1 small onion fepinely chopped
- 1/2 capsicum finely chopped ( I used all 3 colours bell peppers)
- 4-5 French beans finely chopped
- 1/2 tbsp of pizza sauce
- 1/4 cup boiled sweet corn
- 1/4 cup grated mozzarella cheese
- 2 tbsp mayonnaise

1. Pre heat the oven at 200 degrees C.
2. Prepare garlic butter, take softened butter in a bowl, add garlic paste and 1 tbsp of Italian seasoning. And, mix everything g well
3. Now, take a bread slice apply the garlic butter generously and keep another bread slice over it. And apply butter on top and bottom of these two bread slices together. Do the same for rest of the breads as well.
4. Place the bread on a baking tray and bake for 7-8 minutes till light golden brown.
5. On the meanwhile take a bowl, add mayonnaise along with pizza sauce and all the chopped veggies. 
6. Add 1/2 tbsp of Italian seasoning to mayo mix along with 1 tbsp of mozzarella cheese and mix everything well.
7. Apply nice amount of veggie and mayo mix on top of the 2 breads toasted together. To
 With some grated mozerella and sprinkle some Italian seasoning on top.
8. Bake them for another 10 minutes on 200 degrees C, till the cheese is melted nicely.
9. Slice them diagonally and serve with tomato ketchup or any cheesy dip.
10. Enjoy with a class of chilled cold coffee as I did..:)

Wednesday, August 27, 2014

3 different South Indian style Chutneys


No oil Onion Tomato a chutney

Onion Tomato chutney is a nice tangy and spicy chutney served with dosas and Idlis. I love this chutney as part of my sandwiches too..:p
This chutney has amazing flavour of tamarind that goes well with idlis and dosas.

Here is my version of no oil preparation of this chutney

- 1/2 cup roughly chopped inion
- 3/4 cup roughly chopped tomato
- salt to taste
- 1 tbsp sambhar powder
- 1/2 tsp mustard seeds
- few curry leaves
- tamarind pulp - 1/2 tbsp
- 2 tbsp dry roasted urad dal
- 2 tbsp dry roasted cashews 
- few tbsp water

Take a pan, on medium flame heat mustard seeds till they splutter. Once done add curry leaves and onions. Let the onion cook for a minute. Once done, add tomatoes along with salt and 2-3 tbsp of water. Let everything cook for 2 minutes. 
Now add sambhar powder to the mix and cook for another 30 seconds. Once done let the mix cool a little. Now transfer the mix to grinder jar along with urad dal and cashews,tamarind pulp and some water. Grind to a smooth paste.

Your tangy chutney is ready to dig in.. :)

Coconut chutney


- 1 fresh And raw Coconut ( scraped, pealed and grated)
- salt to taste
- 2 tbsp dry roasted cashews
- 1 tbsp dry roasted chana dal
- 1 tbsp dry roasted urad dal
- 1/4 tsp. of garam masala
- 1/4 dry coriander powder
- 2/3dry red chillies
- water to grind the paste

1. Take a pan dry roast cashew, Red chillies, urad dal and chana dal and let it cool.
2. In a grinder take grated coconut, salt ,roasted ingredients from step 1, 
3. Add little water and grind into a coarse paste.
4. You can adjust water as per the consistency you want and like.

You coconut chutney is ready..:)

Coriander Chutney

- fresh chopped coriander 1/3 cup
- dried coriander seeds 2 tbsp
- dry roasted urad and chana dal 2 tbsp each
- salt to taste
- sambhar powder 1 tsp
- green chilli 1
- tamarind plus 1 tbsp
- little water to grind everything together

Take a grinder add all the ingredients and little water to turn everything into a nice smooth paste. You can add reduce water quantity as per the desired texture of chutney.

Your South Indian style coriander chutney is ready.:)

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No oil Instant Uttapa/uttapam

Instant Uttapa/uttapam ( no oil)

- 1 cup Rawa/sooji/semolina ( fine one)
- 1/2 cup thick curd
-1/4 cup water
- salt to taste
- 1/2 tsp cumin seeds
- 1 tbsp sesame seeds
- 1 tsp. fruit salt/eno
- 1 finely chopped inion
- fresh chopped coriander leaves for garnishing

1. Take a bowl add Rawa and curd. Mix them well.
2. Now add water along with salt and cumin seeds and mix them well.
3. Let this batter rest for at least 10 minutes. Pease note this batter will be little thicker than Dosa batter.
4. Once done add eno just before you star preparing the it uttapas.
5. On medium flame heat up the non stick tawa/skillet. Add 1 heaped tbsp of batter and spread in round shape a little. 
6. Sprinkle some sesame seeds and chopped onion and press with a spatula/spoon, and let it cook from one side.
7. Once you see the Uttapa is cooked from bottom side flip it gently and cook from other side too till nice golden brown.
8. Once done take off from flame garnish with fresh chopped coriander leaves

Your no oil Uttapa is ready to enjoy.:)

Instant Rawa Dosa

Instant Rawa Dosa

Dosa is a South Indian dish, which is basically a thin and crisp form of savoury pan cake. It's made with rice and washed black gram, which is soaked overnight and then grinded and fermented for 6 hours.
I love Dosas but don't like to get into lengthy process of soaking and fermentation so for lazy brats like me there is the quick fix  to dosas which Rawa Dosa. This is basically made with semolina/sooji and rice flour. So no fermentation and soaking required. 

Here I am sharing the process of quick/instant Rawa Dosa. This will give you perfect textured and crisp Dosa.

Ingredients( for 5-6 medium sized Dosa)
- 1/2 cup fine Rawa/semolina/sooji
- 1/2 cup rice flour
- 2 tbsp plain flour/ maida
- 2 cups water
- salt to taste
- 1 tsp cumin Seeds
- 1 tbsp freshly chopped coriander
- 2 finely chopped green chillies
- 1/2 tsp red chilli powder
- 2-3 tbsp oil

1. Take a bowl, add semolina, rice flour and plain flour. And mix them.
2. Add salt,cumin seeds, and chilli powder. And mix them well.
3. Now, little by little add water to the mixture. Do not add entire water at one go. Ensure there Are no lumps
4. Once water is mixed add green chillies and  coriander and mix everything well. And let the batter rest for at least 10 minutes.

Please note at this stage if you feel the batter is too watery, don't worry as we have intentionally kept it like this..:D

5. Now on medium flame heat a skillet/ tawa.
6. Without applying any oil/butter take handful of batter and sprinkle on the warm skillet. ( this is the actual trick to get that perfect netted Dosa). 
7. Sprinkle few drops of oil on the edges the Dosa . And wait till it cooks nicely till golden brown.
8. It will take some time to cook the Dosa. Once it's done, there is no need to flip it and cook from the other side as the Dosa is very thing and cooked nicely from both the sided with no flipping required.
9. You can serve the Dosa with desired chutney or sambhar.

Enjoy your crispy treat of yummy Dosa..:)

Instant Rawa Idli

Instant Rawa Idli

Idlis are staple food in Southern India. It's served during all the 3 meals, and is very light and no oil food. It's thick paste of rice and washed black gram soaked and fermented and then steamed next day. Since it's a lengthy process there are many instant and quick versions to it. 
Today I made an instant and quick fix to idlis using Rawa/semolina/ sooji. The results was supper soft idlis in no time, I also used my microwave idli steamer and the idlis were done in exactly 4 minutes.. 

Yes, so now the idlis making start to end will be just 15 minutes process. 

Sharing my experience of instant idlis


- 1 cup Rawa
- 1/2 cup curd
- 1/4 cup rice flour
- 1 tbsp white split urad/ washed black gram
- 1 tbsp sesame seeds
- 1 tsp mustard seeds
-  2 tbsp chopped cashews
-  few cashew for garnishing
- salt to taste
- 3/4 cup water
- few curry leaves
- 1 tbsp fruit salt/ eno 

1. Take a pan without adding any ghee or oil dry roast urad dal, chopped cashews,curry leaves , mustard seeds and add sooji. Dry roast everything till very lightly golden brown.
2. Once done keep this under fan for cooling

3. Now, take a bowl add this Rawa mixture to which add rice flour and curd. Give a nice mix, and add water little by little to make thick batter. 

4. Once a thick batter is obtained, rest the batter for 10 minutes.
5. Now take the microwave steamer pan and add 1.5 cups drinking water and keep it to boil in microwave veg at high power for 4 minutes.
6. When water is boiled, with only 1-2 drops of oil grease the idli trays.
7. Once everything is ready add salt and fruit salt to the batter ( just before pouring into idli moulds) and add water if the batter has gone very thick.
8. Give it a quick mix and pour in idli moulds.
9. Microwave on high power for 4 minutes with lid.
10. De mould the idli, serve with desired chutney or sambhar.

Your quick and yummy idlis are ready in no time...:)

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Whole Wheat Mixed Vegetable stuffed Sunflower Bread

Whole Wheat Mixed Vegetable stuffed Sunflower Bread

Today my creative hat was on since morning, was craving to do something different. Till evening I was still not able to make up my mind, what to do.. Then I thought of preparing some different kind of pizza today, naah, not interested in consuming APF/ maida.
Voila, whole wheat pizza clicked onto my mind.. But, :P wasn't good enough to excite me..:D
Suddenly I remembered this picture of a Sunflower Bread and since then I was in love with it. Today since I wanted to do something creative and healthy I ended up my own whole wheat version of this bread with my kind of tangy tomato and basil mixed veggies stuffing.

Today yeast became my best friend and bloomed better than I expected. So everything came well in place and my experiment of this bread was super successful :)

Ingredients (for dough)
- 2 cups whole wheat flour
- 1.5 tsp active dry yeast (I use Gloripan)
- 1 tsp sugar
- 1 cup lukewarm water
- 1 tsp garlic paste
- 1 tsp garlic powder
- 1 tbsp mixed herbs
- salt to taste
- 3 tbsp melted butter
- little oil for greasing the bowl
- little flour for rolling the dough
- 1/4 cup milk for milk wash
- 1 tsp sesame seeds

Ingredients for filling/stuffing
- 3 tomatoes (grated/grounded)
- 1 fine chopped onion
- 1/2 cup fine chopped mixed colour Bell Peppers
- 1/4 cup fine chopped carrots
- 1/4 cup fine sliced baby corn
- 1/4 cup fine chopped French beans
- 1/2 shredded cheese (I used mix of mozzarella and processed cheese)
- salt to taste
- 1/4 tsp of black pepper powder
- 1 tbsp mixed herbs
- 1 tsp basil (I used dried one)
- 2 tbsp tomato ketchup
- 1 tbsp olive oil
- 1 tsp garlic paste

For preparing dough

1. Take a small bowl and add lukewarm water, mix sugar and year to the water stir with a fork and let it rest for 10 minutes minimum, or till the yeast is bloomed/bubbled up nicely.

2. Now in a separate big bowl take flour, salt, garlic powder, garlic paste, mixed herb and mix them well.

3. To this mixture add the yeast water and mix the dough would be sticky at this point of time.
4. Now add butter to this dough and knead for at least 7-8 minutes.
5. Once the dough is turned nice and soft, grease the dough and the bowl & keep it covered to proof for at least 45 minutes or till it doubles.

To prepare filling
1. Take a pan, and put it on medium flame. Heat some oil.
2. Add onion and garlic paste and cook till translucent
3. Once done add tomato paste and salt and cook for about a minute.
4. Now add rest of the veggies and tomato ketchup and cook for 2 more minutes.
5. Add herbs, basil and  black pepper and cook for another couple of minutes.
6. If you feel the veggie mixture is little moist/watery cook further as we want very smooth veggie which is neither too crumbly nor too runny, else while assembling the bread you'll face problems.
7. Once veggies are done, let it cool.
8. Once it comes to room temperature, add half of the cheese to the veggie mixture and mix it well.

Assembling of the bead

1. Divide the dough in 2 equal parts
2. Roll both the dough balls using little flour, the rolled dough should neither be very thick nor too thin. Approx diameter of 8 inches as sown in pic below.

3. Now transfer one of the chapatis on the greased baking tray and spread the stuffing as shown in pic. below

4. Once done, spread some cheese on stuffing as shown below

5. Now gently keep second chapati on the first once and press very gently with hands. And, seal the edges with a fork.

6. Keep a small bowl in middle of the chapati and press very gently as shown below.

7. Now, mark cuts in the outer circle/ edges of the round as shown in the picture below

8. Once done, very gently twist the cuts to form a petal shape.
9. With your fingers bring both the edges together and ensure they are sealed.

10. Repeat this process for all the cuts and turn them in flower petal.
11. Once done, cover the bread and let it rest for at least 25-30 minutes
12. After it's done, apply milk wash on bread along with sesame seeds on the inner circle. 
13. Adding cheese on top is optional.
14. Bake the bread on 200 degrees C in a preheated oven for first 30 minutes then keep an eye till it turns nice golden brown.

Your yummy baked sunflower is ready to gobble...:)

Friday, August 22, 2014

Eggless Whole Wheat Apple Cake

Eggless Whole Wheat Apple Cake

My little champ turned 16 months today, to celebrate his monthly milestone I have been baking a cake since he turned 8 months.
This time i wanted to make something simple and healthy for him. After exploring options like banana choc chip and carrot cake I thought of doing this cake.
This is an eggless cake made with fresh and home made apple sauce, with very little oil instead of butter. And I used whole wheat flour only no APF. To my surprise this cake came perfect in terms of sponge, softness and texture. This was my best eggless bake till date. 
I was super happy mommy when my champ took the first bite and loved the cake, all my efforts were super successful...:) <3

And, I am taking my healthy cake to Angie's a Fiesta Friday #30, co hosted by Margherita, thanks to you and Happy FF..:)

Here is the process and ingredients required for preparing this cake.

I opted to skip any chopped nuts, raisins even chopped fresh apples as my kiddo spit them  :D

- 1 apple (washed, pealed and grated)
- 3/4 cup granulated sugar
- 1 cup Whole Wheat flour 
- 1/4 cup oil ( I used sunflower oil)
- 1 tbsp baking powder
- 1/2 tbsp baking soda
- 1/2 cup milk
- 1 tbsp cinnamon powder
- 1/2 tsp nutmeg powder
- 7 inch greased and flour dusted baking pan

1. In a non stick pan, on low flame add apple ( grated ) and sugar. And cook til all the sugar melt and a nice thick sauce consistency mixture is formed. Once done, let it cool.
2. In a separate bowl sieve together flour, baking powder,baking soda, cinnamon and nutmeg. Sieve at least 3 times, as this is an eggless preparation this will aerate the flour.
3. In a separate bowl add oil and apple sauce and whisk them well till a homogeneous mixture is formed.
4. Once done, add Half flour is and milk alternatively to oil and apple mix.
5. Repeat till all the flour is incorporated. 
6. Ensure the batter is neither too thick nor too runny. 
7. At this stage you can add chopped nuts, fresh apple or raisins if you wish.
8. Pour the batter in a greased and flour dusted baking pan and give it a nice tap 2-3 times.
9. Bake the cake in a pre ghettoes oven at 180 degrees C for 35+ minutes.
10. Once done let it cool a little, then loosen the edges and take it out from Baking pan.

Your healthy and yummy apple cake is ready to enjoy ..:)

Thursday, August 21, 2014

Paneer stuffed Tinda/ cottage cheese stuffed apple gourd

Paneer stuffed Tinda/ cottage cheese stuffed apple gourd 

I use to hate Tinda since I was Kid, and my love did not develope for them till date. But then one day miracle happened, when this thought of paneer stuffing into them came to my mind. And trust me, there wouldn't have been any better way to make this simple and dull tasting vegetable into a yummy and delightful one..

Apple gourd/ Tinda is rich in fibre and is very light too, whereas cottage cheese is full of proteins. Also I tried to keep it health by using fresh cream instead of oil/butter that so very less.

Sharing my experience of turning Tinda recipe upside down ..:)

- 250 grams fresh,raw and washed Tinda

 For filling
- 100 grams paneer/cottage cheese
- I small onion finely chopped
- 1 small tomato finely chopped
- 1/4 tsp fennel seeds
-  freshly chopped coriander 1\2 tbsp
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp garam masala
- salt to taste
- 1/4 tsp red chilli powder

For assembling the curry
- 1 tbsp fresh cream, I used malai
- 2-3 tbsp of milk
- 1/2 tsp cumin seeds
- A pinch of hing/asafoetida 

1. Wash tindas and peel them nicely. Now put a cross mark using a knife. Make sure not to cut through the bottom, whole idea is to create space for filling and not cut it into pieces.
2. Prepare the filing take a bowl add grated/crumbled paneer, tomatoes, onion and other spices to it and mix them well. 
3. With gentle hands stuff the filling in tindas nicely. Ensure not to overfill them else, the Tinda will break into pieces.
4. In a pressure pan, on low flame add cream and cumin seeds along other asafoetida. Let them splutter.
5. Once done, add the remaining filling, sauté for a minute, then add stuffed tindas carefully. 
6. Sprinkle the milk on top and out the pressure pan's lid and cook on low flame for 3 whistles. 
4. Once done , open the kid the result would be still little watery. Now, on low flame cook the tindas without lid for another 1-2 minutes. Ensure, to keep an eye to avoid burning, as the moisture at this stage will keep on reducing by every second.
5. Once you see a nice thick result with minimal/ no water your yummy Tinda curry is ready to enjoy.

Your kids who use to hate tindas will love them, this is my promise. :) serve with hot chapattis or Paranthas.:)

Restaurant style Dum Aloo

Restaurant style Dum Aloo

I love potato curries and Dum aloo is all time favourite. There are many version and every individual have their own style of preparing Dum aloo. The authentic Kashmiri du. Aloo is completely different from what we make in onion tomato gravy, but I love the acquired taste so Dum aloo which is served at almost all the restaurants these days.

This gravy is tangy and spicy gravy coating the tender baby potatoes nicel, and is enjoyed with any Indian flat bread like kulcha, parantha :)

I made this batch of Dum aloo few days back for a potluck and was instant hit. Everyone loved it, and requested for the recipe. So sharing with you all my experience with Dum aloo..:)

* Baby Potatoes ( Boiled and Peeled)
* Onions 2 ( Roughly Chopped)
* Tomatoes 3-4 ( roughly Chopped)
* Garlic Cloves 3-4
* Ginger
* Cumin Seeds 1 Tsp.
* Asofetida A pinch
* Cloves 2-3
* Black Pepper Corns 3-4
* Fennel Seeds 1 Tsp.
* Cinnamon
* Dry Red Chillies 2
* Turmeric Powder
* Salt to Taste Tsp.
* Garam Masala ½ Tsp.
* Corriander powder 1 Tsp.
* Degi Mirch Powder 1 Tsp.
* Water 2 Cups
* Oil 2 Tbsp.
In a pan heat 1 Tbsp. oil , add Cumin Seeds and Asofetida. Add Onions,Ginger, Garlic, and fry for a Mint. Now, add cloves, pepper corns, fennel seeds, cinnamon,dry chillis , turmeric powder andr to cook for another Mint on medium Flame. To avoid burning you can add 2 Tbsp. Of water to the mix. Once the onions turn golden brown turn off the flame and let the mixture cool down a little. Once mixture is cooled a little, in a grinder make paste of the same and keep it aside.
In another big pan, add tomatoes and water and let them cook for 8-10 mints. Once you see tomatoes are nicely cooked turn off the flame and let the mixture cool. Once the mixture is cooled, make a puree consistency paste of tomatoes in a grinder.
Now in a separate pan heat 1 Tbsp of oil and add onion Paste to it, cook the paste till it starts leaving the oil. Once the Mixture is cooked as desired add tomato puree to it along with garam masala and salt. Let this gravy cook till it start lossing the oil. Once done add degi mirch to the gravy along with potatoes. Now let the curry cook for another 3-4 minutes on medium Flame. 

Your Yummy Dum Aloo is ready to Serve.. :)

Tuesday, August 19, 2014

Dhaniya Panjiri/Coriander sweet

Dhaniya Panjiri/Coriander sweet

Dhaniya Panjiri is prepared during fast especially during Krishna Janamashtmi. This is an absolutely easy Prasad dish and yummy too. Additionally it's very nutritious too..

I prepared this for my kanha ji on the eve of Janamashtmi. 

Here is the easy peasy process

- Dhaniya powder 1 cup
- powdered sugar 1/2 cup
- ghee / clarified butter 2/3 tbsp
- cashew chopped roughly 3 tbsp
- almonds chopped roughly 2 tbsp
- 1/4 cup grated dried coconut
- phool makhana 1/4 cup roughly chopped

1. Take a nonstick pan add half of the ghee, on medium flame, roast makhana. Once done take them out In a bowl and keep them aside to cool.
2. In same pan without adding any further ghee, roast cashew and almonds. Once done keep them aside in a bowl.
3. Add 1/2 tbsp go ghee and roast grated coconut, once done keep aside to cool.
4. Now, add the remaining ghee and roast Dhaniya powder till light golden brown. 
5. Once everything is roasted and cooled, in a big bowl take everything together and powdered sugar and mix throughly.

That's it, your easy yummy Prasad is ready... :)