Vegetable Long Rolls

Hello to all my lovely readers! 🙂

It has been a while since I’ve posted anything on my blog. Reason being, I have been involved in a lot of travelling since the past two months. I stayed for about a month and a half in Sydney, and also got a chance to visit the calm and serene capital of Australia- Canberra. Apart from all the crazy fun I had during my stay in Australia, it has also been a great learning experience for me. My visit to Australia is definitely going to be one of the most memorable trips of my life. A visit to this place should be on top of everybody’s bucket list. I really can’t describe it in words how lovely the country is. There is something out there for everyone and nobody really can get bored at all. One has to see it to believe it.

A nice quote I came across inside the Opera House

                                                   A nice quote I came across inside the Opera House

My coastal walk from Bondi to Bronte beach. Simply amazing!

                                  My coastal walk from Bondi to Bronte beach. Simply amazing!

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! ;)

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! 😉

Coming to my cooking, I really missed posting recipes on my blog. It is always nice to have close friends around you helping out in the kitchen. It just doubles the fun! A few pictures are clicked by my friend and a little help from her as well. The cutlets I have made here contain fresh carrots and broccoli along with potatoes and are toasted on a non-stick pan making them a completely healthy snack to munch on! The sandwich is easy to make and you can modify the veggies according to your taste.


This is what you will need:

3 Long Rolls (Use any other bread of your choice)

4 Boiled Potatoes

1 medium-sized red onion finely chopped

2 green chilies finely chopped (can be adjusted)

1 tsp finely chopped Ginger

1 small sized finely chopped carrot

½ of broccoli cut in small pieces

4-5 pieces cherry tomatoes

1/2 tsp cumin seeds

1/2 tsp red chili powder

1/2 tsp cumin powder

A few sprigs of chopped parsley

For the cheese sauce- cheddar cheese, milk, salt, pepper and red chili sauce (qty. can be adjusted)

Salt to taste



  • Add all of the above ingredients for the cutlets and mix well.


  • Form shapes; drizzle some olive oil and lightly toast them on both sides on a non-stick pan.




  • To make the cheese sauce, add cheddar cheese, milk, salt, pepper and red chili sauce in a bowl and microwave for 30 seconds and combine until it becomes a thick sauce.
  • Assemble the sandwich by adding your favorite veggies and sauce along with the cutlets.



  • Grill them for two minutes and relish them right away.



Happy Weekend 🙂


Burnt Ginger Garlic Vegetable Fried Rice

When it comes to cooking delicious food, always make sure never to compromise on good quality ingredients. Try your best to find the the best possible quality available. There are so many different kinds of rice. If you want each cooked grain of rice separate from one another, it is important to use rice of a good brand.


If you have leftover rice, you will have yummy fried rice in front of you in no time. Toss it up with your favorite ingredients and you will be good to go.


This is what you will need:


1 cup uncooked basmati rice (Wash and soak rice for 15 minutes. Boil rice four cups of water. Add ½ tsp salt. Check after 5-7 minutes. Squeeze half a lime. Drain the water when done and let the steam escape. )

4-5 finely chopped garlic

1 tbsp finely chopped ginger

1 green pepper finely chopped

1 tbsp finely chopped green chili

2 medium sized finely chopped red onions

1 cup finely diced blanched carrots

1 tbsp dark soy sauce

1 tbsp white vinegar

½ tsp asafetida

1 tbsp olive oil

Salt to taste



  • Heat olive oil in a wok and add ginger and garlic. Brown them completely on a medium flame. They will become crunchy. Add asafetida and green chili. Saute.


  • Add onions and saute until translucent.


  • Add soy sauce and vinegar. Next add in carrots, green pepper and rice. Season with salt.  Mix well and serve hot with your favorite gravy.


Note: We had fried rice with potato gravy. To make it, fry the potatoes and keep aside. Heat oil in a pan. Add asafetida, tomato ketchup, 1 tsp honey, chili flakes, soy sauce, water, cornflour to thicken the gravy. Add in the potatoes and season with salt. Sprinkle dry coriander.

Happy Eating! 🙂

Black Chickpea (kala chana) Paranthas

A few years ago, I had these paranthas for the first time at my aunt’s house. They were really delicious and thought to myself; I had to make them for sure when I get back home. I did try them out and was liked by all. 🙂 Recently, this recipe came to my mind and decided to make them again. This time I improvised it a little. I added grated carrots to the filling. It only made the entire dish yummier.


Black Chick pea is darker and smaller in size than your regular white chickpea. They are full of protein and fiber. They are also an excellent source of iron. Adding carrots to the recipe makes it even more nutritious. We all know how nutritious carrots are.. Right? 😉  This dish is flavor packed, easy to make and filling as well. In case you are making it for little kids, you can add grated cheese too. It is not necessary to put the same quantity of ingredients to the filling. You can vary it according to your taste.


This is what you will need:

Ingredients (12 medium-size paranthas)

For the filling

2 cups soaked Kala Chana

¾ cup grated carrot (can be adjusted)

1 medium sized finely chopped red onion

2 cloves finely chopped garlic

A handful of chopped coriander

1 finely chopped green-chili

1 tsp dry mango powder

½ tsp red chili powder (can be avoided)

¼ tsp turmeric powder

½ tsp coriander powder

1 tsp cumin seeds

Salt to taste

Wheat flour dough and clarified butter for paranthas. 


Wash and soak chickpea overnight. Next day, drain the water, rinse them in clean water and pressure cook them in approximately 3 cups of water and a little turmeric powder and salt. (2 whistles on a high flame)


  • In the meantime, do the chopping/grating.
  • Let the chickpea cool down a little (keep the soup aside), add rest of the ingredients under filling. Give it a rough mash, taste and see if you are happy with it.


  • Dust the base and roll out the dough.


  • Place 2 tsp filling in the middle and pack it from all sides. Put the rolled side down and flatten it with the help of a rolling pin. Shake off excess flour and place it on a heated pan on a medium flame.
  • Once cooked on one side. Flip it and brush it with a little clarified butter on both sides. Increase the flame and flip until you’re happy with the crispiness.


  • There you go. Yummy nutritious paranthas are ready to eat. Have it with curd, pickle and your favorite salad (Perfect combination). You can avoid the clarified butter if you are really health conscious. 😉


The filling tastes so delicious on its own. You can have it as a salad. For that after mixing chickpea, onion, green chili, carrots, coriander and garlic; season it with salt, dry mango powder, pinch of red chili powder and a dash of lemon juice. Healthy and quick.

Enjoy 🙂