Thursday, October 27, 2016


Beetroot chutney is the recent dish I try ed and tested which was simply super hit one. This chutney has a well rounded flavour that goes well with most variants of idlies, dosa or even with chappathi. I tried with seasoned idlies which came out so well. This chutney has a hint of sweetness  that comes with the veggie beets, spice from the red chilly and tang from tomatoes. So its a mixed flavours that's makes this chutney even more tasty. Do try this at home for sure :)

1 Beetroot (thinly sliced and chopped)

5 Pearl onions

1 Tomato

5 Cloves of Garlic

5 Dried Red Chillies

1 tbsp Channa dal.

1/4 Cup Grated Coconut

1 tbsp Coconut oil.

1/4 Cup water.

Salt to taste.


1 tbsp Coconut oil

2  tsp Mustard seeds

1 tsp Jeera

Curry leaves

Pinch of Hing


Heat half tsp oil in a pan. Add channa dal and fry till slight brown. Then add garlic and red chilly. Once the chillies changes it colour and gives a nice aroma, Transfer them into a mixer. Let it cool down. In a same pan, add in onions. Once its half done, add thinly sliced beets with salt. Cook for about 5 min. Drop in tomato and coconut grated. Once the tomato turns mushy, switch of the flame. Blend the beets mixture along with the dal one adding very little water. Now transfer them into a bowl. For tadka - Heat oil in a pan, add mustards seeds and jeera. Once the mustard seeds starts crackling, add curry leaves and hing. Pour this tempering over the chutney and mix well.


Wednesday, October 19, 2016


These rolls are super simple starters and can prepare in jiffy. All you need to do is to buy a bottle of schezwan sause which is the keen ingredient for this. You can add any stuffing of your choice. Here I have used paneer. You can substitute with mushrooms or babycorns or grilled chicken as well. The bread can be shallow fry ed if kids wanted the crunchiness but I have kept my rolls simple as my kid adore the softness of the bread. Its just perfect for kids and adults.


2 tbsp Readymade Schezwan Sause.

3 Slice of Milk Bread

1/2 cup Paneer cubes

1 Onion diced

2 tbsp Garlic

Tomato sauce for garnish.


Salt to taste.


Trim the edges of bread and roll them with a rolling pic to became a thin square. Keep it aside.

Heat butter in a nonstick pan. Fry the garlic and onions till its half cooked. Drop in the paneer pieces and saute them well. Now add schezwan sause and mix well and keep it aside.  Now take the bread. Apply some butter all over and spoon 2 tsp of stuffing in the middle. Apply some water in the sides of the bread and roll them carefully. Seal the sides. Place them on the plate and garnish with tomato sauce on top :)


Tuesday, October 18, 2016


Omelettes or scramble eggs are the most popular and easiest breakfast ever. I and my family loves to have them weekly thrice. On weekends I tried making with the addition of cheese which was super cheesy and so yummy. To make it more attractive, I added few veggies which lead with an extra crunch on each bite. TIP : For the fluffy and extra softness, try adding cream or milk. No doubt for the people who love cheese like a hell, you would fall in love with this dish :)


4 Eggs

2 Onions

1 Tomatoes

1 Capsicum.

1 tbsp Grated Ginger

Sprigs of Curry leaves

1 tbsp Jeera.

2 tbsp Heavy cream

2 Green chillies

1/2 tsp Red chilly

1/2 tsp Turmeric pd.

Pinch of Oregano

1 tbsp Oil

2 to 3 Cheese slices.

3 tbsp Shredded cheese

Salt and pepper to taste.


First in a bowl whisk the eggs with heavy cream, salt and pepper. keep it aside.  Heat oil in a kadai.  Add jeera and ginger. Fry them for a while. Add curry leaves and onions adding a pinch of salt. Then add tomatoes and capsicum. Once the veggies are well sauteed and half fryed, pour the egg mixture. Immediately reduce the heat to the medium low. Make sure you don't stir it now. Scramble them once the egg begins to set. Add the shredded cheese now.  Continue scraping your wooden spoon along the bottom of the pan to redistribute the eggs. Turn off the heat and it will start cooking in its own heat of the pan. Once its almost done, divide the egg mixture into two plate now. Place a slice of cheese on top and sprinkle oregano on top and micro for a min or until cheese melts. Top it with extra leftover egg mixture and serve hot.


Thursday, October 6, 2016


Its a real treat for cheesy lovers. Not only kids, even adults adore this quick delectable snack. These cute little balls are filled with oozy gooey cheese that just melts heavenly. Its super to eat. The best dip to have these are with ketchup


2 Large Potatoes (boiled and mashed)

1/4 Cup Steamed Corns kernels.

2 Pearl Onions chopped.

1/2 tsp Grated Ginger

2 tsp Pepper pd.

1/2 tbsp Oregano.

1 tbsp Cornflour.

2 tbsp Maida

2 tbsp Coriander leaves.

Pinch of cooking soda.

Salt to taste.


Cubed Mozarella cheese

2 tbsp Cornflour

1 cup Breadcrumbs

Adequate water for making the paste.


In a bowl, mash the potatoes. Add in the ingredients mentioned above one by one.  Once the mixture is ready, take a small portion and shape into a small ball. Place a small cube of cheese and make it into a ball.
Make a slurry of cornflour and water and keep it aside. Now dip each balls into the cornflour mixture and and roll it in a breadcrumbs. Once its done, just freeze them for about half an hour. This helps the balls to get little firm. Heat oil in a kadai and deep fry them till it turns golden brown.

Serve them hot with ketchup.