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 🙂


Cheesy Potatoes and Spinach on Toast

This again is a very quick and easy recipe to prepare. Fried potatoes give it a much more different taste along with sauteed spinach and gooey mozzarella cheese and cream. All ingredients blend really well with each other and barely requires any cooking time. It is a perfect breakfast delight. Feel free to adjust the quantity of the ingredients as per your liking.


Ingredients (Makes 4)
4 slices of bread
1 cup spinach cut in thin strips
1 cup diced potatoes ( I have used frozen ones here)
1 finely chopped green chili
1 cup grated mozzarella cheese
¾ cup fresh cooking cream
1 tsp freshly ground black pepper
½ tsp red chili flakes
1 tsp olive oil and Oil for frying potatoes



  • Thaw frozen potatoes and fry in hot oil. Keep aside.
  • Heat olive oil in a pan and sauté spinach for a minute or two.
  • Add fried potatoes, grated mozzarella cheese, cooking cream and give it a mix.

Cheesecake (2)

  • Add freshly ground black pepper and red chili flakes.


  • Place the topping on your toasted slices and serve.



Enjoy 🙂

Basic Paneer Kofta Curry

A few of my lovely readers have been insisting me to prepare Indian dishes for my blog. One of my friends mentioned she was looking for some good kofta curry recipe. I suggested I’d make the dish and post it here. A little bit of preparation time is required for making the koftas. Once you’re through with that it takes no time at all for the rest of the preparation. It tastes best with rice. Best part about Indian dishes is that you can add your own favorite spices in different quantities. If you like spicy food, add more green chili. You can vary them according to your own taste. 🙂


This is what you will need:

Ingredients (Serves 4)

250 gm mashed cottage cheese/paneer

3 boiled potatoes

1 cup tomato puree

2 tbsp ginger garlic and green chili paste

1 cup onion paste

1 1/2 cup milk

1 tsp turmeric powder

1 tsp chana masala (optional)

2 tsp cumin seeds

3 tsp cornflour

½ tsp red chili powder

1/2 tsp ginger powder

A pinch of black pepper powder

¼ tsp asafetida

2 tbsp olive oil for gravy

Refined Oil for frying koftas

Salt to taste



Step I- Preparing koftas

  • Mash cottage cheese into a smooth consistency. Season it with salt, red chili powder, ginger powder and a pinch of black pepper powder. Mix well and form into balls. You can stuff dry fruits in it if you like.
  • Mash boiled potatoes. Add cornflour and season with salt and red chili powder. Mix well.
  • Take a portion of potato mixture. Flatten it out and place the cottage cheese ball on it and cover it up properly.
  • Do the same for all. Form into any shape you please. Keep aside.


Step II- Preparing gravy

  • Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
  • Add ginger garlic green chili paste. Sauté for two minutes. Add onion paste. Let it cook until it releases its flavor.
  • Meanwhile, heat oil in a shallow pan for frying koftas.
  • Add tomato puree and let it cook. Add turmeric powder, salt to taste, chana masala, red chili powder. Next add milk and give it a stir continuously to prevent it from curdling. Simmer for 5 minutes.


  • Add koftas to hot oil and fry until golden brown.


  • Combine gravy and koftas. Serve hot with rice.


Happy Cooking 🙂

Lazy Creamy Potatoes- Indian Style

Now, why would I name this dish lazy? I could have simply called it Dahi Aaloo (Potatoes cooked with curd) or something like that. It was only after I assembled my ingredients and got down to chopping, I realized I barely had anything to chop for this dish. No peeling and dicing potatoes! Very little chopping involved. Otherwise, in most cases preparing for the dish takes more time than cooking it. It is a perfect recipe for someone is looking for a less preparation dish.



Ingredients (Serves- 5)

1 bowl boiled New/Baby Potatoes
1 large red onion
3-4 cloves of garlic
2 green chilies
1 small piece ginger
½ cup fresh cream/malai
1 tsp turmeric powder
A few sprigs of coriander
1 pinch Asafetida
2-3 mint leaves
1 cup thick Curd
½ tsp Chili Powder
1 tsp Garam Masala
2 tsp Cumin Seeds
1 tbsp Clarified Butter /Ghee
Salt to taste



  • Drop in your green chilies, peeled ginger and garlic in the mixer grinder. Add 2tbsp water and form a paste. Keep aside.
  • Next, cut onion into four pieces. Finely chop 1 piece, drop the rest into your mixer grinder with 1/4 cup water and form a paste.


  • Marinating the Potatoes– Add curd, salt, 1/4 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala and mix well. Roughly tear mint leaves and mix it with the potatoes. Keep aside.


  • Preparing the gravy- Heat clarified butter on a high flame and add in your cumin seeds and asafetida. Add chopped onions. Stir.
  • Add chili ginger garlic paste and saute. Next, add in your onion paste, mix and let it brown a bit. Add chili powder, garam masala and turmeric powder. Reduce the flame. Add 1/2 cup water if it gets too dry.
  • Add fresh cream and keep stirring to prevent splitting.
  • After 3-4 minutes, add the marinated potatoes. Cover the lid and cook for 10-15 minutes on a medium flame, stirring at regular intervals. Add water or milk  if you want curry.




Note: You can replace potatoes with cottage cheese, or mixed veggies with the same gravy base.

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.