Chilly Cheese Vedges

Chilly Cheese Vedges

Whenever we step out on weekends all i want to eat is fries and edges because lets be honest who doesn't love a portion of crispy fried Potato sticks with spicy masala.

This dish however was made when i was super tired after a long day and just wanted to relax on a  crazy rainy evening  .

This filling and wholesome dish is one of the favourite comfort food of all time. You can always substitute Potato with carrot / Zucchini / Sweet potato for different flavours.

Preparation Time: 15 minutes 

Cooking Time: 30 minutes

Serves: 3-4 

Ingredients :

1/2 kg Medium Sized potatoes
1/2 cup caramelised onion
4-5 finely chopped green chilly
3-4 tbsp Olive oil
1 tbsp Oregano
1 tsp salt

1 tsp black pepper
1 tbsp paprika / peri peri chilly
parsley / coriander leaves for garnishing
2 tbsp finely chopped Garlic
2 tbsp maida 
2 tbsp Butter
1 cup warm Milk
2 Grated Amul cheese cubes

Method :

1) Peel and chop off the Potatoes into long thick pieces and keep them into ice cold water with 1 tbsp salt for 10 minutes.

2) Pat them dry and add into a big bowl, now drizzle olive oil, salt, oregano, paprika and mix them thoroughly.

3) Take a Baking sheet and brush some olive oil on it and place all the wedges. make sure there is a bit of spacing between each Vedge.

4) Bake them at 170'C for about 30 minutes. Make sure to turn the side after 15 minutes.

5) Meanwhile Heat pan on medium flame and add butter an garlic to it till its light brown. 

6) Now add more butter and Maida to it. Stir it a bit till its slightly off white and add milk to it and keep stirring slowly. The mixture will Turn into a nice creamy texture. Now add the grated cheese cube, black pepper and mix it well. Turn off the flame.If its too thick then you can add more milk and bring it to boil.

7) Grease a Baking dish and line the potato wedges and pour all the creamy sauce on it. Add green chiles and Bake it for about 10 minutes at 170'C. 

8) Serve it hot with A cup of tea / Coffee / Beer.

Keep cooking, Keep Loving :)

Curd Croquettes ( Dahi ke Kebab )

Curd Croquettes

I love these curd croquettes more than anything else in the world as an appetiser with my beer 🍻 

I have been thinking to try these at home and finally got at it. 
Today was one of those days when B, came back home earlier than usual and was In the mood for some beer.So I made these with half an hour and then I quickly took a picture and got on with siping and munching 😍

Sometimes its okay to let loose and enjoy few calories, After all Food makes us happy !!

Preparation Time: 30 minutes 

Cooking Time: 10 minutes

Serves: 3-4 

Ingredients :

1 sliced white bread loaf 
1 cup hung curd
1/2 cup finely chopped onion
1/2 cup finely chopped green capsicum
3-4 finely chopped green chilly
1 tsp salt

1 tsp black pepper
1 tbsp paprika / peri peri chilly
parsley / coriander leaves for garnishing
2 tbsp maida 
2 tbsp water
1/2 litre oil to deep fry

Method :

1) In a separate bowl add hung curd, onion, capsicum, salt, pepper, red chilly and green chilly and mix it well. Refrigerate it.

2) In a small bowl add maida and water. The consistency of the glue should be thick and creamy and not at all runny. It will be used to bind the corners.

3) Now chop off all 4 corners of the bread slices using  sharp knife without breaking the crumbs.

4) Using a rolling pin flatten out a single slice of bread pressing the corners properly. make sure you don't over do it and break the corners. 

5) Take the curd mix out and add 1 tsp of it on one side leaving  bit of corners and brush the glue on all three sides and the remaining edges of mix.

6) Roll it into a roll and softly press it on the edges and keep it upside down so it can stick properly. If need be then add more glue to it. 

7) Repeat steps 4-5-6 until all the bread slices are over or how many ever you would like to make.

8) Heat oil in a deep dish until its super hot and now turn the flame to medium and add 2-3 croquettes. fry them till golden brown.

9) Serve these with leftover curd mix or ketchup / Mayo.

Keep cooking, Keep Loving :)

Peri Peri Hummus

Peri Peri Hummus

Peri Peri Hummus

The one thing that you will always find in my fridge is hummus. 

I absolutely love this gorgeous middle eastern food and I make this in almost 3-4 flavours at all times. It's such an easy and healthy snack with loaded protein and good fat. This is my go to snack any time of the day.

I use it as a salad base with grilled vegetables, as a dressing for my quinoa salad, as a sandwich spread , as a toast, with fresh veggies as a dip and finally with pita bread / pockets / paratha' s. I just can't get enough of this super healthy super yum bum. 

Preparation Time: 10 minutes 

Cooking Time: 10 minutes

Serves: 100 grams

Ingredients :

1 cup boiled Chick pea (white chole)
1/2 cup leftover chickpea stock (water left after boiling)

1 tbsp tahini paste

1/4 cup olive oil 
1 tbsp white sesame seeds
1 tsp salt
1 tsp black pepper
1 tbsp paprika / peri peri chilly
parsley / coriander leaves for garnishing
1/4 cup black olives
3-4 garlic cloves
2 tbsp lemon juice

Method :

Tahini paste- Dry roast sesame seeds until light brown and then churn them with 2 tbsp olive oil. Paste is ready.

1) In a mixer grinder add 4 tbsp olive oil, garlic cloves, paprika, tahini paste, lemon juice, salt, black pepper and give it a good churn.
2) Add boiled chickpeas to the mixer and churn it until smooth.
3) The texture of hummus should be smooth but if its too thick then add chickpea stock depending upon the texture needed. I strongly recommend a thick texture so try to use 3-4 tbsp of chickpea stock.
4) Drizzle olive oil and paprika before serving and garnish it with parsley and fresh chopped olives.

P.S - You can store hummus for upto 1 month in freezer and use as and when required though I strongly recommend using it within a week and make fresh one with different flavour each time.

Keep cooking, Keep loving :)

Chilly Chinese Idli

Chilly Chinese Idli


This gorgeous dish is my version of stir fry idli and I would like to call it *Chilly Chinese Idli *. 

I had par boiled some green moong dal for a salad but then I didn't feel like it so instead thought to make idli's out of it in Chinese style using just 1 tbsp ghee and it has come out really well. 

I was tired of eating poha, oats, cornflakes for breakfast so thought to try something yum but healthy and what is better than to temper your idli's with flavours unknown.


Idli's are quite soft and fluffy hence they easily absorbed the flavor of sauces used.

Preparation Time: 20 minutes

Cooking Time:10 minutes

Serves: 2

Ingredients :

1 cup over night soaked par boiled Green Moong dal

1/2 cup Sooji

1/2 cup Curd

1/4 cup water

1 tsp ENO fruit salt

1 tbsp Mustard seeds

1 tsp salt

7-8 curry leaves

1 tsp paprika powder

1 tsp Heeng 

1 tbsp soya sauce

1 tbsp red chilly sauce

1 tsp vinegar

1 tbsp honey

1 onion

1 capsicum

1 medium tomato

Method :

1) Churn the soaked dal to a thick paste. Add 2 tbsp water for the consistency.

2) Add sooji, curd, heeng, paprika powder, salt in it and transfer the mix into the greased idli maker for about 2 minutes in the microwave.

3) Cut the Idli's into 4 parts each and keep it aside.

4) On medium flame add ghee and temper it with mustard seeds, curry leaves and onions till golden brown.

5) Add Capsicum, tomatoes to it and toss it for 30 seconds. Add all the sauces and give it a good mix.

6) Add the idli's to the mix and let the vegetable mix cove the idli;s . Sprinkle some ketchup and serve it hot .

Keep cooking, Keep loving :)

Grilled pesto paneer with smokey mushroom & cherry tomatoes

Grilled pesto paneer with smokey mushroom & cherry tomatoes


This is what my brunch looked like today and I swear I licked my plate clean.

I made grilled pesto paneer with smokey mushroom in sweet chilli sauce and pan grilled cherry tomatoes with basil on side . 

I made sweet chilli sauce yesterday and was thinking how would it taste with mushrooms so tried it and it turned out so well. 

The sauce infused Mushrooms with pungent smokey flavour and a sweet tangy after taste while grilled garlic tomatoes did actually melt in my mouth. I just couldn't stop after a bite and finished it all under 2 minutes .

The entire combination of raw pesto paneer along with tomatoes and mushroom was such a Success. A perfect mix of salt sweet sour - S3 or rather S cube. 

Preparation Time: 15 minutes

Cooking Time:15 minutes

Serves: 1

Ingredients :

100 grams Cottage cheese or Paneer
3 tbsp homemade Pesto sauce (you can find the recipe in the archives)
2 tbsp minced Garlic
1 medium onion finely chopped
1 cup of white mushrooms
1 cup of cherry tomatoes
few chopped fresh basil leaves
2 tbsp black pepper 
1 tbsp salt
3 tbsp olive oil / Butter
1 tbsp soya sauce
1 tbsp sweet chilly plum sauce

Method :

For Paneer :
1) Chop the cottage cheese into 2 slices of medium depth. 
2) Sprinkle some salt and black pepper on it on both the sides. 
3) Add olive oil on a low flame and place the cottage cheese cubes. If you have  grill pan then use that for grilling paneer.
4) cove the lid for 5 minutes or until it turns golden brown. Keep checking. Turn off the flame once they Turn brown.

For Sweet Chilly mushrooms:
1) Chop the mushrooms into four parts.
2) On medium flame, 1 tbsp add olive oil and 1 tbsp minced garlic and onion to it. Fry till light brown.
3) Add 1 tbsp soya sauce,1 tsp black pepper, 1/2 tsp salt, 1 tbsp sweet chilly plum sauce to the mix and stir well. (If you don't have sweet chilly sauce , you can avoid it too. instead add 1 tbsp honey for that sassy flavour)
4) Add mushrooms to it, mix well and cove the lid for 3-4 minutes.
5) When you see the mushrooms have turned half the size and cooked then turn off the lid. 

For Basil cherry tomatoes :
1) Add olive oil in a pan on medium flame and throw in minced garlic.
2) Add cherry tomatoes to it and sprinkle black pepper an salt to it.
3) cover it with the lid for about 5-7 minutes. Keep checking in between.
4) Add fresh basil leaves to it and give it a good stir. 

Serving :

Add pesto sauce on the side and place the grilled cottage cheese carefully on top. cover the cottage cheese with another layer of pesto sauce. give it 30 seconds to absorb the flavour. Add mushrooms and cherry tomatoes on side. 

Serve it hot with either a toast or garlic bread.

Keep cooking, Keep loving :)

Sweet chilly plum sauce

Sweet chilly Plum sauce

I am so happy with my latest food experiment. It's sweet, slightly spicy and tangy to the right amount of thickness and without pectin / any preservative.

I bought a pack of plum for B, and after taking a bite of the fruit he kept it away saying it's too sour.
So in popped an 💡 idea !!!

I thought to try something out of it and well, this just turned out so amazing. I even used this to sauté my mushrooms . And B, ate this with his paratha and was super happy since he hates Jam or any kind of pickle/chutney. 

This could be used as a spread in a sub sandwich or on a toast or used to sauté vegetables . 

Preparation Time: 1 hour

Cooking Time: 3 hours

Serves: 1Jar

Ingredients :

4 ripe plum (sweet / sour)
4 tsp Red chilly flakes
1 cup of Sugar
1 Jar of 100 grams

Method :

1) Cut 4 plums In a bowl and add 1 cup of sugar to it. Stir plums until all are coated with sugar.  Let it sit for about an hour.
2)  Pour the mix in a pan and add 4 tsp chilly flakes on a medium heat . 
3) Bring it to boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly.
4) Simmer for 10 minutes and then turn the flame off. Make sure it is boiling all over then switch off the flame to keep it cool at room temperature.
5) do the step 4 atleast 4 times . Last time boil at lower temperature , stir it frequently to avoid sticking up and then pour it in the sterilised jar and cover the lid. 

Sterilising your jar :

Start by washing your jars in warm water and soap with their lids. Let them dry in the oven at 200'C for about 10-15 minutes until completely dry.

Filling your Sauce :

1) Transfer your boiling Hot sauce / jam into the Jar using heat proof gloves leaves 1 inch of space.
2) Screw the lid enough to keep a tight seal but don't over tight them since air bubbles need to be able to escape .
3) Put the jar into boiling water with 2 inch submerged in it for 5-10 minutes after tightening the lids to preserve the shelf life and kill any potential bacteria.
4) take it out and turn it upside down and let it cool.

Keep cooking, Keep loving :)

Tomato basil olive bruschetta

Tomato basil olive bruschetta


*Tomato basil olive bruschetta with mozzarella cheese shredding's * along with my chilled tangerine 🍊 fruit infused detox drink 🍹 is the menu for today's evening and B licked the serving tray clean .

Never have I seen him so happy with the food the way he was today. He says and I quote " today is my birthday or what ?" 
I said no- but it's the start of your birthday month so surprise surprise 💕 .

My fridge is always stocked with Homemade Pesto so I thought to use it to make the most loved Italian appetiser .

Preparation Time: 10 minutes

Cooking Time:5 minutes

Serves: 2-3

Ingredients :

1 loaf of garlic bread (home baked or store bought )
4 tbsp Pesto sauce
1 cup of finely chopped tomatoes
2 tbsp chopped Fresh basil leaves
1/2 cup black olives
50 grams Mozzarella cheese
1 tbsp crushed black pepper
1 tsp salt

Method :

1) slice the bread and toast it in the toaster. OR toast it in the oven for about 5-10 minutes.
2) Put a generous slice of pesto on the toast.
3) Add chopped tomatoes, basil and olives to it.
4)Sprinkle black pepper and salt on the toasts.
5) Sprinkle few shredded mozzarella on top and serve it cold.

P.S - If you want to melt the cheese then you could heat it in oven or on convection mode in microwave for about 5 minutes at high temperature.

Keep cooking, Keep loving :)

Keeping greens Fresh

Keeping Greens Fresh

I have always been asked this question by friends and family that how do I manage to keep my mint and coriander leaves fresh and green🌱🍃

Well, to be honest I always had trouble with keeping them from drying out and turning into black or brown colour . 

They dry out so fast that I end up throwing them and wasting so much money all the time. 

So i called up my grand mom and asked her for advice. She said make green chutney and use it as a substitute .

Well, that doesn't solve my purpose so I experimented with something and managed to make them last for more than a week.

I bought a set of 2 kulhaḍ's from Pondicherry and filled each of then with water then placed the stem of coriander and mint leaves into that like a flower bouquet and Covered it with a plastic bag which had few holes in it so the leaves get oxygen as well along with good amount of water and moisture .

They are all green and fresh and I have been chopping of some using my kitchen scissors for garnishing 🌿

Zucchini Mushroom lasagne

Zucchini Mushroom lasagne

 *Zucchini Mushroom lasagne *

This is 💯 % #keto . 
#ketorecipes are a prefect way to lose weight and get ready for the wedding season !

We are always thinking of ways to reduce carbs content from our food and well what better way than to substitute it with vegetables!

It is so yum that you wont even miss cheese or pasta layer.
Butter is a good form of fat and has negligible amount of lactose so its okay to use in your dishes !

Preparation Time: 15 minutes

Cooking Time:30 minutes

Serves: 2-3

Ingredients :

1 zucchini 
1 packet of Mushrooms
1 cup sliced red pepper 
1 diced White onion or red 
2 big ripe tomato diced 
2-3 minced garlic Clove
1 tsp dried Rosemary 
1 tsp chili flakes 
1 tbsp oregano
1 tbsp salt 
1 tbsp black pepper
1 tsp paprika or kashmiri mirch
1 cup olive oil 
1/2 cup butter 
1 tbsp sugar 
1 egg
1 slice of multigrain bread crushed into powder form
1 tbsp milk 
1/2 cup water

Method :

Put a pan on medium flame and add 2 tbsp olive oil, garlic, onions, mushrooms and red pepper to it. 

Add sugar and keep stirring it until slight golden brown. 

Add tomatoes and black pepper powder and cover it. 

Add 1/2 cup of water to it. Keep stirring it occasionally until its cooked and the water is dried.

Add salt and 2 tbsp butter. 
Slice zucchini and squash vertically into long strips like bacon. 

In a bowl add strips, 2 tbsp olive oil, paprika,oregano, salt and pepper. Mix it slowly.
Line the baking tray with butter and spread the salsa mix evenly. Place all the zucchini squash strips evenly layer by layer.

Since we are not using cheese but we want to have that crispy texture so sprinkle some butter and then put hand crushed bread crumbs on top. 
Hand press it evenly and then cook it on 200'C for 30 minutes .
After 10 minutes take the dish out and add the mix of egg, milk, salt and 1 tsp butter on top. Let it bake for that super crispy crust !

Serve hot and try to avoid bread with it because bread is high in carbs and well you have already had your share of that in the form of sprinklers.

Keep Cooking, Keep loving:)

Creamy Pumpkin Basil soup

Creamy Pumpkin Basil soup  

I made Delicious Creamy Pumpkin soup for my Sister when she was Visiting me last week. She keeps complaining about how I cook all this food for B and she can't have anything because she lives faraway.  

So now that she is here on a vacation, I told her that I will do my healthy super foods for you that you otherwise hate but would gulp it all down, without a single frown.

I am trying to swap my dinner of chapati, dal etc with soups and colourful salads to give my body more of vitamins and minerals and less of carbs.

This is a good #keto recipe. 

Macros :

Fat- 8 g

Carbs-10 g
Protein- 2 g

Preparation Time : 15 minutes

Cooking Time:10 minutes

Serves : 2-3 Bowls

Ingredients :

200 g Yellow pumpkin

1 medium size white onion ( Red onion is also okay )

2 cloves of garlic

1/2 cup olive oil

1 tbsp butter

1 tsp sea salt

1 tsp black pepper

3 tbsp Cream

1 tsp fresh parsley

2 cups of water

Method :

1) In a bowl add pumpkin, white onion, garlic cloves and olive oil with sea salt. Mix it and bake it for about 20 minutes at 170'C.

2) Take a Boiling pan and bring to boil 2 cups of water. Once boiled , add the crushed baked vegetables along with black pepper, fresh parsley and basil leaves.

3) Bring it to boil and switch off the flame. 

4) Blend the mixture using a hand blender and bring it to boil again . 

5) Add cream, salt and lemon juice to the mix.

6) Drop in a  tbsp of Butter if you like and serve hot with a toast or sip it just like that.

7) For added flavour you could also garnish soup with fried garlic and fried onions.

P.S - 

If you don't have a microwave or oven then don't worry. 

Boil pumpkin pieces till 1 whistle. 

In a pan, add butter, chopped garlic, chopped onion and stop it till golden brown. 

Then add the pumpkin to it and fry till slight golden. 

Add water, herbs and bring it to boil. Later using hand blender churn it and boil once before serving. 

Serve with a tbsp of cream or butter.

Cream is a good fat so there is no harm in taking that once a while.

Keep cooking, keep loving :)