Serve- 4


1 Yellow Bell Pepper, Roughly chopped

1 Small Boiled Potato, peeled

3 Medium, Red Tomatoes, roughly Chopped

1 tbsp. Ginger, cubed

1tbsp. Tomato paste, optional

2 tbsp. Butter

1 tbsp. Pavbhajee Masala

1 tsp. Cinnamon powder

1 tsp. Red chili powder

1 tsp. turmeric powder

Salt to taste

2 tbsp. Cheese grated

2 tbsp. Fresh coriander, finely chopped

For Buns:

2-3 tbsp. Butter

Buns as required

1tbsp. Pav Bhajee Masala


Mix chopped tomatoes, bell pepper and boiled potatoes and blend in the blender with 1 cup water. Add ginger and blend till smooth. Heat the butter in the pan and sauté tomato paste and half of the fresh coriander; add blended mixture of pepper, potato and tomatoes. Stir and cook for 10 minutes .Adjust the consistency by adding the water .Add salt and all dry powders. Cook at the low heat, Add cheese and transfer in the fondue pot.

Cut Buns in the 4-6 pieces. Heat the butter in the pan and add pav bhajee masala in to it. Add Buns piece and sauté for 1 minute. Remove and serve with Pav Bhajee fondue.




Its a month of Ramadan, here is quick n easy recipe for Iftar, Try…

Serve: 2

Prep: 30 Min.

Cooking Time : 15 Min.


3 cups, Boiled and Mashed Potatoes

½ cup Frozen Peas, defrost

1 tbsp. Ginger, grated

1 tbsp. Coriander Seeds

Salt to taste

1 tbsp. Butter

Cooking Spray to grease the waffle Trays

For Serving:

1 cup yogurt

Pink Salt to taste

2 tbsp. Mint Chutney

2 tbsp. Date Chutney

1 tbsp. Fresh Coriander, finely chopped

2 tbsp. Pomegranates

2 tbsp. Sev, Optional

Pinch of Roasted Cumin seeds

Pinch of Red pepper powder


Chop peas with coriander seeds and ginger in the chopper and mix with mashed potatoes. Add salt and butter and chill for 15 minutes. Heat the waffle maker and grease the trays with cooking spray. Divide the Potatoes & Peas mixture in to two and gently press in the waffle tray. Cover it and cook for 12-14 minutes till it done. Remove on the serving plate.

For serving:

Mix yogurt with salt and spread on the cooked waffles and top with Mint chutney and sweet date chutney. Seasoned it with cumin seeds powder and red chili powder. Garnish with chopped coriander, pomegranate and Sev. Serve Hot.



Serve: 4

Prep: 15 min

Cooking 15 min


1 cup Quinoa Flour

1 cup Broad beans flour

¼ cup Quinoa coarsely ground

2 tbsp. Oil plus extra for frying

1 tsp. Basil salt

1 tsp. pepper

1 tsp. Sundried tomato powder

Water for binding the dough

For Serving; Tomato Salsa

Sour Cream

Greek yogurt Mint leaves for garnish


Mix flour, spices, oil and water to make firm dough. Cover the dough and rest for 5-6 minutes. Divide the dough in to four big balls. Roll out the dough on greased surface with rolling pin and cut in to thin stripes. Deep fry till done. Remove from the oil on the kitchen paper.

Mix sour cream with Greek yogurt. Season it with salt and fresh mint leaves. Serve with crackers and salsa.




PREP: 30mins

COOK: 30mins



250 gram cottage cheese

2tbsp.Mint & Guava Chutney (Freshly grounded ½ cup Mint Leaves with 1 green chilli salt  and 1 small guava)

Oil for frying

For batter-

2cup fine chickpea flour

1tsp.Red chili powder

½ tsp. Turmeric powder

Salt to taste

1tsp. Ginger paste

Mint Chutney and Tomato Ketchup for serving



Wash and cut Cottage Cheese into circular shape with cookie cutter. Slit each piece into half leaving one edge for filling.

To make Mint& guava chutney blend together mint leaves, guava, chili, salt. Add little water while mixing, if required.

To make batter mix gram flour with ginger paste, red chilli powder, turmeric powder and salt. Add enough water to make a thick batter. Mix well to make pancake batter like consistency and keep aside for 15 minutes. Spread mint chutney into the slit of each Cottage cheese piece.

Heat sufficient oil in a fry pan dips each piece of cheese in the batter and deep fry on medium heat till

crisp and golden brown. Serve hot with Mint chutney or tomato Ketchup. Enjoy the life with good home cooked food.




Christmas is here, schools are closed for winter break and everyone is rushing for buying gifts and other stuff. Some already planned ahead for Christmas party. The whole idea for party is fuss free and fabulous. Canapés are not only a tiny bite of food but very easy to make.

The trend of party food is completely changed. As the norm of health conscious people is increasing the same way the style of finger food is changed.

The gorgeous looking finger food is the latest craze in dinning trends. Small yet terrific in taste are very popular food for small of big parties.

Canapés are hassle free food for party. Any party without the good starter is just like boring seminars.

Canapés are easy to prepare in advance. The success behind this tiny food is based on your creativity. The color of the food and garnishing should be perfect to attract the eaters.

The appeal of the canapés is in the look and looks. The success of perfect canapés required little extra attention. It should be an eye catching, cleverly presented or garnished and easy to pick. Another secret of the canapés is the balance of flavor. Use a variety of breads to break the uniformity. Different topping required variety of bread, like white, brown, rye and multi seeds. Thinner the better and use colorful garnish for topping.

Apply a thin layer of fat to prevent the sogginess.

Cookie cutters are really time saver to make good looking canapés.

Plan 5-6 per serving for the number of guests, because some of the guest will not stay for main course.

I have read somewhere that normal person can eat 10-12 canapés in the party. This tiny morsel of food is delicious divine and easy to gulp. I am sharing my experience of tested and tries toppings for canapés.

Wait for the recipes it will be soon coming on my blog:

  • Canapés with Cucumber & Feta cheese
  • Canapés with Sundried Tomatoes & Olive petes
  • Canapés with Avocado and roasted nuts
  • Tiny Panini
  • Sweet Potato mesh with parsley
  • Panfryed Pineapple and Bell pepper
  • Cheese with Zattar
  • Cheese with apricot or mango jam
  • Fresh Mozzarella and cherry Tomato
  • Smoked eggplant with pinenuts
  • Grilled potatoes with rosemary
  • Mushroom & Baby corn



For serving: 2

Prep: 20 min

Cooking time: 20 min


2 Cups, Boiled & mashed potatoes

½ cup walnuts, coarsely crushed

2 tbsp. Bread Crumbs

1 tbsp. Corn flour

2 Dried Figs, Soaked and cubed

1 tbsp. Ginger, finely chopped

2 tbsp. Fresh Coriander leaves

1 tsp. Black pepper, freshly grounded

Salt to taste

Clarified Butter for shallow frying


Keep ½ tbsp. walnut separate and mix all the first three ingredients in the mixing bowl. Add salt and corn flour and keep in the fridge for 10 min.

Mix fig with ginger & black pepper.

Divide the mixture in to 8 equal portion and pat to make cutlet, fill each one with the fig filling and seal gently. Heat the pan and shallow fry till golden brown. Serve hot with date chutney.



My First recipe for Diwali 2015 :Day 1


PREP: 5 Hour

Cooking Time: 30 Min.


1 kg. Yogurt

1 cup grated cottage cheese

2 tbsp. Corn Flour

2 tbsp. Bread Crumbs

Salt to taste

Clarified Butter for shallow frying

For stuffing

2 Figs Soaked & Chopped

1 tsp. Grated Ginger

Pinch of Black salt

For Serving

12 Grapes, finely sliced

4 Small Radish, Optional

4 tbsp. date Chutney

2 tbsp. Fresh Coriander, Finely chopped


Tie yogurt in the cheese cloth and hung it for 4 hour to remove extra water. After 4 hours remove the thick yogurt and keep it in the fridge for half an hour.

Mix all the filling ingredients and keep aside.

Mix hung yogurt with grated cottage cheese, corn starch and bread crumbs. Add salt and mix gently. Make lemon size ball with the mixture and fill each one with the fillings and flat gently. Heat the flat pan and smear with clarified butter. Shallow fry all Dhahi Kebabs on medium high heat till golden.

Serve hot with date chutney and top with grapes, coriander & radish.