Broccoli and Cream on Toast

This recipe I have come up with is really simple. It requires very little cooking time and can be made in a jiffy. It is definitely nutritious, and we all know how healthy greens are for your body. Feel free to add your own veggies for your toppings like zucchini, mushrooms and bell-peppers. Red and yellow color would just make the topping more colorful and appealing. Green chili gives the topping a slight kick which is good. Do give it a try. It is delicious. 😉 Adjust the quantity of the ingredients according to your liking.


This is what you will need:-

Ingredients (Makes 3)
11/2 cup broccoli
1 medium-sized red onion (roughly chopped)
1 finely chopped green chili
A handful of green beans
A few sprigs of coriander
3 tbsp fresh cream
Grated Processed Cheese
1 tsp Olive Oil
Chili flakes, freshly cracked black pepper and salt for seasoning



  • To make the topping, heat olive oil in a pan.
  • Add onions and green chili. Sprinkle a pinch of salt and sauté on low-medium flame until translucent.


  • Next, add green beans and broccoli. Sprinkle a handful of water and let it cook for 2-3 minutes. We want the keep the filling slightly crunchy. You can even blanch them beforehand and add them to the onions along with rest of the ingredients.


  • Add fresh cream, seasoning of your choice and grated cheese. Mix well and add coriander.


  • Place the topping on your toast. You can even use toasted garlic bread. Butter it and toast well.


Enjoy 🙂


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 🙂

Summer Coolant Salad Recipe

Fresh Mint Leaves. Cucumber. Curd. being the main ingredients of this recipe led me to name it Summer Coolant Salad. Pasta gives body to the salad, peanuts give the salad a nice crunch; whereas, the rest of the ingredients enhance the taste of the dish. It is refreshing and at the same time very nutritious.


It is important to eat the right kind of foods during summers because they help keep you cool and hydrated. Curd contains good bacteria that increases the immunity level in the body and helps in digestion too. I have curd everyday in the form of Lassi ( half glass curd, half glass water, a pinch of freshly ground black pepper and black salt). It tastes delicious. 😉  Needless to say, mint is a perfect summer herb. I love the strong aroma that comes from fresh mint leaves. It is so soothing. I really enjoyed this recipe, hope you all do too. 🙂 You can adjust the quantity of the ingredients as per your taste.

This is what you will need:

Ingredients (Serves 4)

2 cups cooked durum wheat pasta (I’ve used Chifferi Rigati)

1 cup sweet corn kernels

A handful of fresh mint leaves

½ cup finely diced cucumber

1 finely chopped de-seeded green chili

2 tbsp crushed peanuts (add more if you like)

½ cup curd

Chili flakes

Freshly ground black pepper

Salt for seasoning

Juice of 1 lemon



  • Roast peanuts in a pan on a low flame for a minute or two and then toss them on a high flame for a minute. Set aside for 5 minutes. Give them a rub in a muslin cloth. Air blow the peels in your kitchen sink. Once you’re rid of the peels pound them roughly in a mortar and pestle. Keep aside.


  • For the dressing: Add curd and mint leaves in a mixer grinder and blitz. Add in a little seasoning too at this time along with lemon juice and 1 tsp olive oil.


  • Pour the mint dressing over the salad and sprinkle the leftover seasoning. Toss well.


Serve cold.

Note: After you have drained your pasta, drizzle a bit of olive oil so that it does not stick to each other as we will require cold pasta for the recipe. Give it a mix in between when it is being cooled.

I am linking this recipe to The Spice Trail – Summer Spice .

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Happy Summers 🙂

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 🙂

Warm Potato and Pasta Salad in Sweet Onion Dressing

We all know how well sweet and sour flavors complement each other. Right?  This recipe here, is another yummy example of the heavenly sweet and sour combination. This salad is very light on the palate and a great muncher.  The Sweet Onion Dressing is more like a thick sauce, well-coated in potatoes and pasta. To be honest, I was attempting to make a normal liquid dressing. It didn’t quite turn out like that though. I think I still need to figure out how to make the actual dressing. Anyhow, this one turned out pretty great for now. The ingredients here blend really well with one another, in turn bringing out a lovely dish to savor or devour rather. 😉


This is what you will need :-


8-9 Baby Potatoes

1 cup Raw Pasta (I have used Fusilli here)

2-3 cloves garlic

2 medium-sized red onions made into a paste (Use mixer grinder or grater)

1 de-seeded cayenne pepper

1 tsp sugar

2 tsp olive oil

1 tsp butter

½ tsp freshly ground black pepper

Juice of half a lemon

Coriander Leaves (Herbs of your choice)

Salt to taste




  • Wash the baby potatoes and poke them with a fork. Microwave for 5 minutes on high and set aside. Peel after a while, as it will cool down a little by then.


  • Add pasta to boiling water and a dash of salt. Cook al dente.


To prepare the dressing:-

  • Heat a tsp of olive oil in a pan. Add butter, finely chopped garlic and sauté.


  • Next, add in your cayenne pepper and onion paste.
  • Add ½ tsp salt, sugar and 1/4 cup water.


  • Sauté on a medium flame until translucent. A little sweetness comes naturally from the onions.
  • Add juice of half a lemon and mix.


Turn off the flame; add pasta and potatoes. Sprinkle chopped coriander and a pinch of freshly ground black pepper and give it a toss.


Serve warm. Happy Eating 🙂

I am also sending this recipe to No Croutons Required hosted by Lisa’s Kitchen.