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Category Archives: Savory

Quick Onion Rava Dosa

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Quick Onion Rava Dosa

If you have a penchant for a crispy breakfast delight…read on.

Roughly, translated it would be a savory semolina pancake, a quick version of dosa, as compared to the traditional fermented version. An alternative dosa recipe, perfect for those weekend mornings when a lot of us would rather laze in front of our television than spend time in our kitchen.

Thin and crispy dosa is a breakfaster's delight

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Cheese, Chives and Olive bread

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Cheese, Chives and Olive bread

No need for punching or proving…!
Make your life easy and learn how to bake the perfect soda bread whenever you want.


Bread making couldn't be easier than this tried and tested recipe

Bread making couldn’t be easier than this tried and tested recipe

My wholesome soda bread

My wholesome soda bread

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Khandvi Simplified

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Khandvi Simplified

Khandvi is India’s answer to the savory version of Swiss rolls!

 Made with chick pea flour, Khandvi is a popular tea time snack

Made with chickpea flour, Khandvi is a popular tea time snack

This recipe tells you how to cook perfect Khandvi.


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Easy Cheesy Bites

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These flavorful, crunchy cheese bites are a great make-ahead appetizer, and also the perfect snack that your family will enjoy.

Do bite into these!

Do bite into these!

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The Perfect Quiche

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The Perfect Quiche

Hard to resist and easy to prepare this flaky quiche can be a luscious bonanza for your brunch or dinner if calories are non-essential in your life!


quiche 4


For short crust pastry/base
150 grams flour
75 grams butter, frozen
50 ml milk, approx
2 to 3 tsp water, cold
Pinch salt, optional


100 gm spring onion
150 gm mushrooms
100 gm capsicum
100 gm carrots
80 gm Cheddar cheese grated
30 grams butter
200 ml Thick cream
1 tbsp corn flour
1 tsp chilly garlic paste ( ready-made)
¼ tsp mustard powder
¼ tsp white pepper powder
Salt, to taste
Black pepper, to taste
Mixed herbs, as required

quiche 3

Directions for making the base

Sift flour, cut the butter into small cubes and place in the flour.
Rub the butter with the flour until the mixture resembles coarse bread crumbs.
Make a well in the centre and gradually pour the milk, combining until it forms a ball.
Knead very gently until just smooth.
Pre heat the oven at 180 degrees C.
Roll out the dough on a lightly floured surface to a thickness of a 3 mm (1/8 inch) and place on a pie/loose bottom tin. You can roll in between 2 sheets of butter paper.
Press carefully to get a well leveled base. Prick the bottom of the base with a fork to avoid puffing during baking.
Place the baking paper with baking beans and bake the pastry in the pre-heated oven for 20 to 25 minutes.
Remove the baking paper with the beans and brush the bottom of the pastry with milk and bake for another 5 to 7 minutes until the pastry looks dry and is evenly colored.
Remove the tin from the oven and let the pastry cool in the tin itself.




Directions for filling
To make the filling, melt the butter in non stick pan over medium heat and sauté the string onions till slightly soft.
Add mushrooms, carrots, capsicum, chili garlic paste, salt, pepper, herbs and cook till the water gets evaporated. Once done let the fillings cool at room temperature.
Make a custard/creamy mixture out of cream, corn flour, mustard powder, white pepper powder, salt, mix herbs and keep aside to cool.
Spread the mushroom mixture over the cooled pastry base and sprinkle half of the grated cheese then pour the custard mixture over the fillings.
Finally, sprinkle the remaining half of the grated cheese and herbs on top. Bake in a pre heated oven at 180 degree centigrade for about 25 to 30 minutes or until the filling is set and the top is golden brown. When done, remove from the oven and allow it to cool in the tin itself and slice before serving.

The recipe makes 8 inch or 6 slices.

(Recipe source: Arti Malhotra)

Crispy Aubergine Fritters

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Crispy Aubergine Fritters

Crispy Solanum melongena… ah, sounds so gourmet, scientifically speaking!

Sliced aubergines, dipped in spicy batter and rolled in corn flakes, make for a great appetizer. Never mind that they are deep-fried! Sometimes the taste speaks louder than the calories!


4 aubergines, sliced diagonally

Plain flour, mixed with little water to make batter, season with salt and pepper.

Spices (salt, turmeric, cumin powder, chilly powder, garam masala and amchoor powder)

Handful corn flakes crushed

Oil for frying


Slice the aubergines.

Add spices. Mix well.

fritters 2

Dip in prepared batter.

fritters 3

fritters 4

Roll in corn flakes.

Fry in oil.

Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil.

fritters 5

Serve hot with coriander chutney or ketchup.

Variation: You can dip the aubergine slices in seasoned gram flour/chickpea batter and fry until crisp.

I think I would like to try this with fish fillet too. Should work. Any ideas?

By the way, I just eyeballed the ingredients…! Sorry for not providing exact measurements!

(Inspired by

Oven Baked Samosas

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Oven Baked Samosas

Who said samosas should be only triangular in shape?

I love samosas, but try to avoid eating them, because of the fat content! These are mostly deep-fried!

 Then I got this brilliant idea of baking them  after watching a program on an Indian food channel. The recipe is quite easy and yields 8 wonderful , crispy  samosas in a new look!



For the covering/shell

Flour 3/4 cup
Salt 1/4 tsp
Oil 1 tbsp
Ajwain /carom seeds 1/2 tsp
Water to knead

For the filling

Boiled and mashed potatoes, about 3 medium size
Boiled peas, 1/2 cup
Chopped green chilly 1
Chopped green coriander 2 tbsp
Ginger grated , 1 tsp
Salt, red chilly powder, amchoor powder, garam masala and turmeric


Knead the dough and let it rest for 15 minutes.
In the meantime, take a pan , heat about 1 tbsp oil, add ginger, spices, and boiled potatoes and peas.
Adjust the seasoning. Sprinkle chopped chilly and coriander.
Let it cool.

Divide the dough into 8 balls.

Roll into oval shape, like a poori.
Place the filling in the centre.
Seal the opposite edges.

Arrange on a greased tray and bake in a pre heated oven at 200 degrees C.
Turn tray, after 10 minutes, lower the temp to 180 degree C and bake further 10 minutes.

Serve hot with ketchup or chutney of your choice.

Enjoy with a steaming cup of cardamom tea!


You can use spinach and feta cheese instead of peas and potatoes or cottage cheese and mint.