Sweet Corn and Cheese Chili Fritters

These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!


I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.


This is what you will need:

Ingredients (Makes 12 fritters  Preparation Time: 5-7 minutes  Cooking Time: 10 minutes)

1 cup boiled sweet corn kernels

1 cup grated mozzarella cheese

1 cup boiled rice

2 finely chopped fresh green chilies

2 small finely chopped red onions

2 tbsp fresh cream

2 tsp cornflour

1 tsp lemon juice

Seasoning (red chili flakes, freshly ground black pepper, salt to taste)

1-2 tbsp rice bran/ olive oil

Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)



  • Take all of the above ingredients except oil and bread crumbs and combine well.


  • Divide into 12 portions, shape them up and coat them with bread crumbs.


  • Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.



Serve them with your favorite dip.


 They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p


Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.

Enjoy 🙂



Yellow Lentil Savory Bites

Eating lentils (dal) everyday can get really monotonous and boring food in the Indian household, especially with children. It is very difficult to make them eat healthy foods. That is when imagination comes in. These savory bites are completely a different form of your regular dal. They are super soft, easy to make and completely hassle-free. Kids are definitely going to ask for more.


For vegetarians, lentils are the greatest source of proteins, dietary fiber, iron and minerals. So, without doubt these bites are completely nutritious. Add in your favorite vegetables in place of corn like grated carrots, green beans, bell-peppers, cheese etc. and create your own variations.

Ingredients (Makes 12)

1 1/2 cup yellow lentils(moong dal) (wash and soak overnight)

1 cup boiled corn kernels (Coarsely crushed in a mixer grinder)

2 tbsp fresh cream (use butter if you like)

1 tbsp olive oil

1 tsp baking powder

1 pinch baking soda (Soda Bicarbonate)

2 tsp ginger and green chili paste (2 green chillies, 1 inch ginger)

¼ tsp turmeric powder

¼ tsp red chili powder

Salt to taste

Oil for greasing



  • Grease baking tray and keep aside. Pre-heat oven at 180 degree centigrade.
  • Add yellow lentils in a mixer grinder and blitz to form a smooth paste.


  • In a bowl add in your lentil paste, ginger green chili paste, red chili powder, fresh cream/butter, olive oil, boiled and crushed corn kernels, turmeric powder, salt to taste and 1/4 cup water.
  • Add baking powder and soda bicarbonate. Squeeze a drop of lemon juice on soda bicarbonate for it to activate. Mix well.


  • Pour batter in your greased tin and bake for 25-30 minutes at 180 degree centigrade. (Time may vary). Check with the help of a toothpick.


  • Let it cool for 5 minutes and scrape the sides with help of a knife and unmould.

Cheesecake (2)


Serve it up with tomato onion chunky chutney or any dip of your choice.

Note: If you don’t want to bake, have it in the form of crepes or spread the batter on a piece of bread slice and cook it on a non-stick pan.


Enjoy! 🙂

Vegetarian Hot Dogs smothered in cheese and Baked Beans Sauce

The latest match between Brazil and Germany couldn’t get more interesting. With Germany entering the finals, fans around the world are all geared up to see a crushing victory again. Alongside all this built up excitement amongst enthusiastic fans, finger foods are a must while watching a match.


What better way to enjoy a match, while eating something hearty and comforting  like a hot dog maybe?

Need I say more? I think I shall let the pictures talk for themselves. 😉 It is really easy to make and requires less amount of time to prepare. If you’re a true glutton like me this recipe is for you. 🙂


This is what you will need:

Ingredients (Serves 4)

4 hot dog buns

200 gm scrambled cottage cheese

1 large mashed boiled potato

1 cup bread crumbs

1 green chili

2 finely chopped onions

A few sprigs of coriander

1 can of Baked Beans

Grated Cheese

1 tbsp butter

1 tsp oil

½ tsp Red chili powder

Salt to taste



For the Sauce

  • Heat butter and oil in a pan


  • Add green chili, onions and sauté


  • Add in your canned baked beans and cook for 5 minutes. Keep aside.


For the patties

  • Combine potato, cottage cheese, bread crumbs, salt and red chili powder and mix well. Form into desired shapes and cook in a non-stick pan until golden brown and crisp. It didn’t come out as perfect as I thought it would, but it tasted just fine so no worries there. ( I should have added more bread crumbs. I have corrected the quantity here though)


  • Make a slit in the bun. Spread baked beans, patties, cheese and anymore ingredient of your choice. Place it in a pre-heated oven at 200 degree centigrade for five minutes or until cheese melts.



And there you go… Dig into it and all you’ll  be able to hear is NOM NOM…! 😉



Happy Snacking! 🙂

Easy Hard-Shell Tacos with Papadums

I love hard shell tacos. The crunchiness, juiciness – the combination with all the cheese and the fresh veggies…. It is like a circus going on in your mouth! 😉 Without doubt it is a messy and fun snack to devour. It has been quite a while since I’ve been meaning to make this delightful recipe; the plan just kept on getting delayed. It is a very quick and light recipe to prepare.


Best part about this snack is you are free to add your favorite ingredients like corn, mushrooms, olives, whatever suits your taste buds best. Make these papadums in advance and store them in an air-tight container. Hope you all like the idea. 🙂


Papadums (papad)
Veggies- I have used tomatoes, cabbage, red onion and green capsicum
Red Kidney Beans (Re-fried beans/black beans, anything you like)
Cheese Sauce (2tbsp grated cheese, 1 cheese slice, roughly 2 tbsp milk, seasoning. Give it a mix and microwave for 20 seconds. Repeat for 10 seconds more, if necessary)
Grated Cheese



  • Place papadum in the microwave for 30 seconds. Give it a fold leaving a little gap. Hold for 5-6 seconds. It will take its shape. Microwave for another 30 seconds. There you go. How quick was that and completely hassle-free. They are definitely not like your typical corn taco shells but they’re quite close and awesome to taste.


  • Fill it with your favorite ingredients and relish!


Enjoy! 🙂

Easy Homemade Nacho Chips

Who wouldn’t like to munch on something so delicious, so satisfying, so crunchy —> CHIPS? Well, at least I am sure, not someone who is reading this post. 😉  I think, sometimes it is okay to nibble on the so called ‘not so healthy food’. Right? I mean, it reminds you of so many glorious edible creations existing on this planet. They are so addictive and clearly no one can eat just one! It is like your hands feel this magnetic force coming from the chips…they don’t seem to pull away. 😉

 I wanted to share this easy nachos recipe with you all, just so you can enjoy and share this amazing goodness with your loved ones. I have made this recipe quite a few times now and I don’t seem to get enough of it. They are fun to make. You can even involve little kids; give them cookie cutters to give shape to their chips. It doesn’t have to be triangular every time you know. Hope you all enjoy this recipe as much as I do.



This is what you will need:

Ingredients (Preparation Time: 10 minutes   Cooking Time: 10 minutes)

1 cup Maize (corn) flour

¼ cup Wheat flour

1 tsp Salt

1 tsp roasted cumin seed powder (optional)

¾ cup water to knead the dough

Oil for frying



  • In a bowl, combine maize flour, wheat flour, salt and roasted cumin seeds powder (dry roast 1tsp cumin seeds in a pan for about 30 seconds. It will release its aroma, which is when you will know they are done. Turn off the flame and grind it with the help of a mortar and pestle) the flavor is incredible.  Add water little by little and knead it into a fine dough.


  • Divide the dough in four equal parts. On a flat surface place a cling film/plastic sheet and take 1 part of the dough and flatten it with the help of a rolling pin.
  • With the help of a knife/cookie cutter cut into desired shapes.
  • Prick it with a fork to avoid fluffing up in oil and in turn making the nacho chips crisp (tongue twister :p).
  • Lift each piece carefully and drop them into hot oil, pressing them downwards.


  • Once they are nicely fried, serve these yellow golden color crisps with your favorite dips. I couldn’t help but nibble on them while preparing them in batches. 😉
Served with Chili Garlic Dip & Cheese Dip

Served with Chili Garlic Dip & Cheese Dip

Topped with cheese sauce, tomatoes, olives  & spring onion

Topped with cheese sauce, tomatoes, olives & spring onion

Note: I have used wheat flour, as maize flour is a little difficult to handle on its own. Wheat flour helps in holding the dough together. You can also use refined flour in case wheat flour is not available. The former is just a healthier option.

For the cheese dip– Take 2 tsp cheese spread( I used black pepper flavor), 1 tbsp milk, 1 pinch red chili flakes, few sprigs of spring onion leaves finely chopped. ( Feel free to add any of your favorite ingredients). Microwave for 15-20 seconds and mix well.

For the chili garlic dip– Take 3-4 fresh cayenne pepper roughly chopped, 1 medium sized red onion roughly chopped, 3-4 cloves garlic. Add it to your mixer grinder with 1-2 tbsp water and form a smooth paste. Heat 1 tbsp oil in a pan and add paste. cover lid and cook for 10 minutes. Add salt to taste and 1/2 tsp sugar. Give it a mix. When the oil comes to the top, turn off flame and set aside to cool.  Add 1 tbsp vinegar. Store in a clean, sanitized air- tight container.

Enjoy! 🙂

I am linking this recipe to The Spice Trail on Bangers&Mash

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