Thursday, 20 September 2012

Baked Stuffed Potatotes


3-4 Medium sized potatoes

For Stuffing: 
2-3 tablespoon Olive Oil
1 Onion
2 Tomatoes
Coriander Powder
Red chili powder
1 teaspoon Tomatoes Sauce
2-3 Basil Leaves
Coriander Leaves
¼ cup water
Cheese for toppinng

Flavored Oil

4-5 tablespoon Extra Virgin Oil
4-5 Basil Leaves nicely chopped
2 teaspoon Dry Oregano
3 teaspoon Paprika
Salt & Pepper for seasoning
6 Cloves Garilc

Mix all ingredients and keep it aside

Baked Potatoes

Wash Potatoes and pat dry them ( Don’t peel the skin)

Prick it couple of times with fork. Rub over the flavored oil over the skin of potatoes

Wrap each potato with one clove of garlic in foil and place in baking/cooking tray

Place the tray in center track position and bake @ 200 C for  40-45 min

Remove the potato, open the foil and run a knife to disjoint potato into two equal halves

Brush the flavored oil on insides of potato and place in oven for 10 min @ 1800 C

Scoop out the insides with Knife which will be used for stuffing mixture

Stuffing Mixture

Heat oil in pan add dry oregano and onion, cook until turn brown, add tomatoes & basil leaves along with other spices and then add water. Adjust seasoning as per your taste

Cook on low flame until mixture turns into paste . Now add  potatoes, coat it nicely all over the mixture and  cook for 10-15 min .( Add water if mixture becomes too dry)

Mix coriander in the mixture.

Place the stuffing in each potato shell and sprinkle cheese over it. Place it oven and broil / grill for 5 min @ 2000 C till cheese is nice & golden brown

Drizzle Extra virgin Olive Oil over it and serve hot

Potatoes Pancakes with Roasted Vegetables


2-3 Potatoes Boiled  & Mashed
Semolina for Coating
Vegetable Oil for Frying

Roasted Vegetables:

1 Onion thinly sliced
2-3 Spring Onion thinly sliced
1-2 Clove Garlic

Flavored Oil:

3-4 Tablespoon Olive Oil
2 tea spoon Paprika
1 Pepper
1 tea spoon Dry Oregano
1/2 teaspoon Garlic Powder
Mix all the above ingredients of mixture well and  coat it thoroughly to vegetables


Place the vegetables on roasting tray and roast it for 20 - 25 min @ 1800 C till they turn brown

Mix roasted vegetables nicely with potatoes form  small pancakes coat it with semolina and shallow fry both sides till turn brown

Serve hot with fresh salad

Eggless Pancakes


1 Cup Plain Flour
1/2 Tea spoon Baking Powder
1/4 Cup Castor Sugar ( Alternatively: Give sugar 2-3 pulse in mixer). Adjust the sweetnees as per your taste

1/2 Small Banana
1/2 Cup Milk
1/4 teaspoon Vanilla essence
1 teaspoon Vegetable oil
Unsalted Butter for cooking

* In case using self-raising flour baking powder not required


Mix all dry ingredients

Blend banana & milk in mixer add to the mixture along with Vanilla essence & Oil

Mixture should be coarsely mixed, dont over mix it else cakes will not puff

Lay the mixture over nonstick pan and spread it evenly. Cook it in both sides while using  butter

Don’t over press it while cooking

Serve Hot with fresh fruits

Sunday, 5 August 2012

Chickpeas Pancake and Fresh Salad


1 cup boiled  & mashed chickpeas
1 teaspoon Paprika &1/2 tea spoon dry oregano
1 teaspoon Coriander powder
Coriander leaves, Rock Salt (to taste)

Mix all ingredients and roll the mixture into small pancakes

For Batter & Coating:

2 table spoons corn flour
Cold Water (4 -5 table spoons)

Add cold water in cornflour and mix it well to form batter. Dip the pancake in the batter and roll over bread crumbs
Heat oil in pan and deep fry pancakes until they turn golden brown
Remove excess oil from pancakes with tissue papers

For Salad:

Carrot & Onion finely sliced
Brocolli, Tomatoes, Parsley & Coriander

For Dressing:

Extra Virgin Olive Oil
Lime Juice
Pepper & Paprika as per your taste

Mix all ingredients for dressing and beat it nicely, pour the dressing over salad

Serve Hot - Chickpea Pancakes with Fresh Salad !

Sunday, 22 July 2012

Mom's Recipe - Jeera Poori & Tossed Peas


1 Cup - Wheat Flour
Salt to taste
1 tea spoon - Cumin Seeds
½ tea spoon - Red Chilli Powder


Add jeera, pinch of salt, chilli powder and mix thoroughly, add water little by little to the dough until it comes together into pliable dough. 

Knead it well (it should be harder than normal chappati dough)

Make small balls out of dough. Roll it out into small circles with thin-medium thickness.

Heat oil in frying pan – Make sure that oil is not too hot. Drop the poori into the oil

While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface. Fry it on both sides till it becomes evenly golden yellow.

Remove the pooris into a tray with paper towel to drain off oil

Tossed Peas:


1 cup Peas
2 teaspoon Mustard Oil/ Vegetable Oil
1 Onion, 1 Garlic clove, 1Green chilli, Ginger, 1 teaspoon cumin seeds, 1 tea spoon Coriander Powder


Heat oil in pressure cooker, add garlic & wait till it turns light brown, add cumin seeds, green chilies, grated ginger & onion - Fry it for 2-3 minutes, toss over coriander powder & salt to taste. 

Now add peas, 1/4 cup water and pressure cook for 5 min

Garnish with Coriander and serve Hot with Pooris

Beat The Heat


Pulp of 2 Raw Mangoes (Pressure Cooked)
½ cup of ripe mangoes
1 cup Mandarin/Orange Juice
1 cup of Mint Leaves
2 Lemons
Castor Sugar as per your taste
Rock Salt
1 tea spoon roasted cumin seeds (Powdered)
2 glass of water & Ice cubes


Add all Ingredients (except water & Ice) and Squeeze lemon Juice in Mixer and Grind it to paste
Now add Water & Ice and give it another whip in mixer
Serve Chill

Spaghetti with Tomatoes & Basil Sauce


400g Spaghetti (Cook Spaghetti in plenty of Salted Water for 7-8 min and drain in cold water)
1 - Onion, Celery, Leeks, Bell Peppers (Mixture of Red, Green, Yellow), Broccoli
½ cup water, 1-2 cloves garlic
5 Tomatoes (Deseeded & Diced), 10- 12 basil leaves
½ tea spoon Dry Oregano
3-4 Olives
Extra Virgin Olive oil


Put Tomatoes, Onions, Basil & Celery in pan and cook till it becomes watery and softens into mixture

Remove skin of tomatoes from the mixture and blend it into puree with dash of olive oil

Heat Olive Oil( normal), add garlic, leeks, tomato mixture & cook it for 5-6 min on low flame

Add all other vegetables and water let it be on low flame till mixture reduces

Mix the spaghetti with sauce and cook it for 1-2 min

Garnish with Cheese and serve hot

Snap Spaghetti


400g Spaghetti

1L Water 

1 Small Onion, Celery, leeks, Bell Pepper (Red, Green, Yellow), Broccoli

2 Maggi Magic Cube, Dry Oregano

2 Table spoon  Cheese Spread


3 teaspoon Olive oil


Cook Spaghetti in plenty of Salted Water for 7-8 min and drain in cold water

Heat Olive oil in pan, add oregano to hot oil, add leeks and onion and wait till it softens.

Add all other vegetables and stir for 2-3 min.

Now add ½ small cup water, maggi cube masala, cheese spread and let it be on flame for 5 min( put Salt if required)

Put in the spaghetti and toss it around nicely, cook for 5 min

Garnish with Celery and Serve hot

Glocal Aloo da Paratha & Masala Dip


Vegetable oil
2 Boiled Potatoes Mashed
1 Medium sized Capsicum
1 Tea Spoon of Dry Oregano
1 Tea Spoon of  Coriander Powder
1 Tea Spoon Tomato Sauce/ Sweet Thai Chilli Sauce, Rock salt


For stuffing:

Take vegetable oil in hot pan, add oregano, rocksalt in hot oil

Add mashed potatoes & Capsicum once oregano turns brown. Sprinkle Coriander Powder and add Sauce

Stir it nicely and spread the mixture across the  pan. Cook on Both side until it turns Light  Brown

Turn off the flame add coriander and set it aside


Knead wheat Flour by adding water intermittently till it turns into soft lump

Take two lumps from the kneaded flour and rolled into two small circle

Fill in the mixture between two circle and lock the same, coat it with some flour and roll out again, and round in shape

Ensure your pan is hot throw on the paratha and using a spoon or brush, spread a little oil on the visible surface of the paratha. After a couple of minutes, turn it over and brush a little oil on the visible portion of the aloo paratha again. 

The aloo paratha is done when both sides are golden and crisp

Masala Dip:

Yogurt / Curd

Extra Virgin Olive oil

Tomatoes, 1/2 small onion diced finely

Rock Salt (to taste)

Whip the curd nicely and add in all the ingredients and garnish with Coriander

Serve it with Hot Aloo Da Paratha

Tuesday, 22 May 2012



1 litre Milk

4-5 Cinnamon seeds

5 Almonds (grated)

3 Pistachios

2-3 Table spoons of sugar


Boil milk on medium flame, stir intermittently until you reduce it to half

Add almonds, pistachio, cinnamon and set aside

Add sugar to milk once it comes down to room temperature

Pour the mixture into a Kulfi Mold and let it set in freezer for 4-5 hours

Your easy to make dessert is ready to be served!

Sunday, 20 May 2012

Fellas Maggi


1 Maggi Packet

2 Table spoons - Extra Virgin Olive Oil

1 Maggi masala cube (Veg)

Broccoli (3-4 florets), ½ bell pepper (red, yellow, green) finely chopped

Finely chopped spring onion & leeks

½ tea spoon dry oregano


Heat olive oil in pan & add oregano, spring onion, leeks - stir it for one minute

Add vegetables & pour in ½ cup of water

Add Maggi Masala & 1 Maggi magic cube and stir it for 3 mins

Add Maggi and water as per the instructions mentioned in the packet & cook for 2 minutes.

Your new tasty and healthy maggi is ready to be served :-)

Sunday, 13 May 2012

Zep Toast


      Half medium sized bell peppers (mixture of red, yellow & green), 1tomato, chopped spring onions

       2-3 Green olives, Dry oregano, Pepper, Rock salt 

      Two Table spoons cheese spread, 2-3 tea spoons of Olive oil, Tomato Sauce / Sweet Thai chili sauce as per your preference 

      Add all ingredients in one bowl and set it aside for 5-10 mins

Flavored Bread:  

Roast 2 teaspoons of Oregano, 1/2 teaspoon dry thyme, pinch of red chili powder and then grind it 

Add the same in Olive Oil and brush on one side of bread 

Place the mixture prepared on the bread and grate some cheese on top, cook in an closed pan (flat bottom) / tawa till you have a golden brown crust 

Serve Hot :-)