Saturday, July 22, 2017

Bread Pizza Cups

This is another interesting way of having bread as breakfast or as snacks, especially to kids. It is not a new recipe. Most of you would have known it. I tried it recently, and it tasted so yummy. The same recipe can also be prepared with normal bread. The recipe is stated below.


  • Prep time - 10 mins
  • Cooking time - 10 mins
  • Serves - 3
  • Bread of your choice - 6 slices
  • Mozzarella cheese - needed for topping 
  • Mixed cheese - to top
  • Bell pepper - 6 teaspoon ( finely diced - can choose colour of your choice)
  • Onion - 1 medium ( diced)
  • Oregano season for sprinkling
  • Garlic - finely chopped ( optional)
  • Butter - for greasing (unsalted or salted)
  • Preheat the oven to 350 deg fahrenheit. 
  • In a non- stick muffin tray, grease little bit of butter and place the bread, one in each.
  • In a griddle or a saucepan, add bit of butter and slightly saute the diced vegetables along with the finely chopped garlic.( This step is optional.)
  • Now fill the vegetables in the bread cups and fill the remaining space with mozzarella.
  • Put it into the preheated oven. Bake it for 6 to 9 mins until the cheese melts.
  • Once it's done, take it out and sprinkle with seasoning.
  • Serve hot.
Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Omam Podi / Crispy Carom/ Ajwain Fritters

Omam podi is an Indian festival snack which is usually made during Diwali. Recipe has a dough mixture of carom seed water (Ajwain), rice flour and chickpea flour. This dough is pressed in a savoury maker and deep fried in oil. Such a crispy snack with no spice can be liked by all kids. This recipe doesn't need any side dish.

While deep frying in a deep frying pan, please keep an eye on the flame. The fritters need to be golden yellow after frying. If the pressed dough is left a little longer in a very hot oil, it can turn quickly brown.


  • Prep time - 15 mins
  • Cooking time - 5 mins or less for 1 
  • Yields - 10 to 13
  • Ajwain/ Carom seeds - 1 tablespoon
  • Chickpeas flour - 1 cup
  • Rice flour - 1/4 cup
  • Salt to taste ( taste the salt first and add it necessary)
  • Oil for deep frying
  • Savory maker
  • Asafoetida - a pinch
  • Curry leaves - 1 sprig
  • Add little water to the Ajwain and grind it in a blender. Filter the water. Set it aside.
  • Heat the oil in a deep frying pan.
Mixing up the flours

Pouring ajwain water over hot oil

Soft dough is ready

Savoury Maker

Bubbles are still there

After turning over the fritter

Almost done. Bubbles are starting to vanish

Frying the curry leaves along with the fritter

Ta- Da... It's ready!

  • Mix the rice flour and chickpea flour in a mixing bowl with enough salt and a pinch of asafoetida.
  • Add a little scoop of boiled oil with a steel spoon into that flour. Do not place hands.
  • Now add the ajwain water into the flour and mix well like a soft dough.
  • Put it into the savoury press and press it in the hot oil by holding the savoury press upright at a little distance from the hot oil.
  • Turn it over slowly after 2 to 3 minutes. Fry it until the bubble stops. But do not over burnt it.
  • While frying the last dough mixture, put the curry leaves directly into the hot oil.
  • Serve hot or can be stored in an airtight container for 3 weeks. 
Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Friday, July 21, 2017

Butter Shortbread Cookies

There are many types of cookies. But this one is a simple but very tasty and melts in your mouth. Shortbread cookies doesn't take more time to cook and is a quick mixture of butter and sugar along with all purpose flour. Preheating the oven while you mix the ingredient can really save time.

If you do not have OTG or microwave or a convection oven, you can still make cookies with sand in a deep vessel and let it be heated up well over high heat. Place a baking tray in which cookie dough is placed on the hot sand. Cook it with a lid on until it's done. It will not create the steam vapours and cooks the baking stuff neat and dry like in oven. Same procedure can be followed for cakes as well.


  • Prep time - 30 mins
  • Cooking time - 30 mins
  • Yields - 35 to 40 cookies

  • Butter - 1 stick ( 110 gms) unsalted
  • Castor sugar or confectioners sugar - 1/2 cups ( 65 gms)
  • All purpose flour - 1 cup ( 130 gms)
  • Salt - a pinch (1/8 teaspoon)
  • Baking soda - a pinch
  • Pure vanilla extract - 1/2 teaspoon

  • Make the butter softened by placing it in room temperature or keep it in microwave high for 10 or 11 secs.

Rolled up dough with 2 cms diameter 

Opening the cling sheet after freezing the dough

Cookies cut with 1/2 inch width

Ready to go into the oven
Done cookies

  • Add the sugar to this butter and mix it well until it becomes a smooth cream like texture.
  • Preheat the oven to 350 deg fahrenheit.
  • Add vanilla extract, baking soda and salt. Mix well so that the salt and baking soda uniformly gets along with the mixture.
  • Now add the all purpose flour and mix it well too. It has to be in very soft dough consistency.
  • Take a cling sheet and roll up the cookie dough into a tube like structure of about 2 cms diameter. Twist the excess cling sheet at both ends in order to prevent the dough from drying out.
  • If the oven beeps in the middle, put it in warm mode.
  • Place the cookie dough in the freezer for 10 to 15 mins.
  • Take the dough out of freezer. Remove the cling and cut it into round shape with the width of 1/2 inch. 
  • Place it in a foil wrapped baking tray and bake it in the oven for 20 to 22 mins.
  • Once it is done, take it out of the oven and allow it to cool completely.
  • Cookie dough can also be stored in fridge for a week.
  • Serve it immediately or store it up to 4 days in a airtight container ( if you can save it!lol)

Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Kotthu Parotta/ Minced Parotta

Kotthu Parotta is a popular South- Indian recipe which is made by mincing the parotta with eggs, chicken/mutton ( meat) and meat salan or curry. Usually in hotels, this recipe is prepared on a griddle by constant or intense mixing and mincing the mixture with a rigid spatula. While pounding the mixture with spatula, anyone nearby can hear the sound. This is the one dish that most of the people in Tamilnadu like the most after biryani. This can be served with meat gravy or just like that.

Whenever I prepare this recipe, there is no doubt that my family members empty it in a jiffy. By adding less spice, any kids will love it. Since the parotta has a slight sweet taste and crispy texture, kids are really after this recipe thinking that they are in restaurant. That too, when their mom makes their favorite recipe which can only be eaten in restaurants, they get quite excited. Okay! Let me share this recipe below.


  • Prep time - 30 mins
  • Cooking time - At most 30 mins
  • Serves - 2
  • Onion - 1 small ( finely chopped)
  • Tomato - 1 Medium ( finely chopped)
  • Green Chillies - 1 or 2 ( finely chopped)
  • Chicken gravy - 1/2 cup
  • Eggs - 2
  • Ground turmeric - a pinch
  • Parotta - 3 or 4 depending upon the size
  • Cilantro for garnishing 
  • Salt to taste if needed
  • Ground pepper - 1/2 teaspoon
  • Ginger garlic paste - 1/2 teaspoon
  • Oil - 1 to 2 tablespoons
  • Make the parottas side by side while chopping the vegetables. Tear up the parottas with hand or cut those randomly with scissors into pieces. ( Ready made parottas can also used and I will share how to make parottas in future sessions.)

Sauteing onion, tomato, green chillies with ginger garlic paste.

Adding in the parotta pieces.

Mixing well

Add in the eggs.

Mixing well with eggs

Minced parottas with gravy and cilantro

  • In a shallow saucepan, heat oil. Add the green chillies, onion. Saute well.
  • Then add the tomatoes, ginger garlic paste,ground turmeric and saute well. Add the parotta pieces in. Mix well.
  • Then add the eggs in. Mix well continuously. Sprinkle some ground pepper.
  • Add the meat gravy into it. Turn off the stove. Using a steel glass upside down, mince the mixture well. Stainless steel baking scraper or spatula can also be used to mince.
  • Now turn on the stove over medium/ high heat, mix the entire content continuously till it become dry. If needed add salt.
  • Garnish with cilantro and serve hot with any meat gravy.

Hope you enjoyed this recipe. I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Tomato Reduction Chutney/ Thakkaali Thokku

Thokku is nothing but well sauteed vegetable(s) with spice brought to reduction until oil is visible. Unlike pickle, it can be readily served. Grinding/ blending is not required for this recipe. I suggest to use a good non stick saucepan for reduction as it can stick at the bottom and the chance of getting burnt is high.

  • Prep time - 5 mins
  • Cooking time - 30 mins
  • Serves - 2
  • Tomatoes (fresh) - 3 diced or whole ( diced tomatoes makes the cooking time fast)
  • Red chili powder - 1/2 tablespoon
  • Ground coriander - 1/2 tablespoon
  • Ground Turmeric - a pinch
  • Salt to taste
  • Water - 1/2 cup
For seasoning:
  • Oil - 1 tablespoon
  • Red chili pepper - 1 dry
  • Mustard - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves
  • In a hot saucepan, add the oil and the seasoning ingredients. Once the mustard splutters, add the split black gram and the curry leaves.
Diced  tomatoes
Sauteing the tomatoes 

Adding water

Boiling the mixture with spices

Chutney is almost done

  • Then add the diced tomatoes. Saute well. Add the salt to fasten the process.
  • Once the tomatoes are well sauteed, add water to it and then goes it the ground red chili pepper, turmeric and coriander. Bring it to a boil. Close with the lid over a medium / low heat.
  • Let the tomatoes are cooked very well for 10 mins. Open the lid and bring it to reduction till the oil gets separated. Stir often to prevent the burning at the bottom.
  • Serve hot with idli, dosa, chappathi/ roti.
Hope you enjoyed this recipe. I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

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