Thursday, November 16, 2017


Cheese filled snacks are liked not only by kids but also adults who loves to have dairy products. My family is crazy of milk products and when it comes to cheese they will adore like anything. On my today's recipe I prepared soya masala which is filled on the bed of capsicum and is topped with cheese. This tastes super awesome and is the best ever filling snack. Instead of soya, you can add any type of ingredient or leftover veggies as well.

1 Capsicum

1/2 Cup Cooked soya

1 Pearl Onion

1/4 tsp Ginger Garlic paste

Pinch of Pepper pd

Salt to taste

1 tsp Butter.

Handful of Grated Cheese.


Cut the cleaned capsicum veggie and discard the seeds. Sprinkle some salt and place them on a baking sheet. Heat butter in a oil and fry the onion for few seconds. Then add ginger garlic paste and saute till the raw smell disappears. Add pepper powder and remove from flame. Let it cool down for 5 min. Now fill the soya in the capsicum cups and garnish with grated cheese. Bake them at 180 degree for 10 min.

Serve hot.


Wednesday, November 15, 2017


Best way to end up leftover idlies by making it chilly fry which acts as a best crunchy munchy snack with a cup of tea or coffee. According to your taste buds, can increase or decrease the amount of chilly powder. So do try try and enjoy this chilly delight :)

NOTE: Before deep frying the idlies, make sure you refrigerate them for few hours so that they don't break in oil.


Leftover idlies

Oil for deep fry.


Chilly powder


Salt to taste.

Combine the masala into a bowl and keep it aside. Slice the idlies into long medium FINGER SHAPE pieces. Deep fry them until slight brown or till it becomes crunchy. Drain them on tissue pap per and put them in a bowl. Sprinkle the masala on top and toss them well till the masala is well coated on all sides.

Serve hot


Monday, November 13, 2017


The most simplest, and easiest dry masala which does not need much ingredients and can be prepared in jiffy. Here the eggs are spiced up with pepper powder with some Indian spices which acts as a best combi with pulav and chappati. No doubt it will be treat for the egg lovers who loves to have something spicy and hot ;)

2 Hard boiled Eggs.

2 Onions

tsp Fennel seed

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly

1/2 tsp Turmeric pd

1 tsp Garam masala

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.

Cut the eggs into medium chunks and keep itside. Heat oil in a pan. Add fennel seeds and fry till u get a nice aroma. Drop in onions and fry till translucent followed by ginger garlic paste, green chilly, curry leaves with some salt. Once its raw smell disappears, and the onions turns golden brown and turmeric pd and garam masala powder. Saute for few min. Add in soya sauce and Mix well. Drop in the eggs and saute well. Now add crushed pepper. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.


Monday, October 30, 2017


I love prawns in any forms. When it comes to Pickles, I will make sure I have some at least twice a day ;) The flavour of methi seeds, coriander seeds, and hing is the super hit flavours of the pickle and when its comes on prawns, its just incredibly yummy. In short its the finger licking side shows in our plate with every meal :)


1/2 Cup Mini Prawns(deveined)

Pinch of Haldi

Salt to taste


9 to 10 Kashmiri dry chilly

3 to 4 Methi seeds

1 tsp Coriander seeds

1 tsp Mustard seeds

1 tsp Grated Coconut

Gooseberry shaped Tamarind

2 tsp Oil

1/2 tsp Hing

1 tsp Vinegar.

Salt to taste

Water as needed.


Clean the prawns and remove all the moisture using kitchen tissues. Then marinate it with salt and turmeric powder.
Heat 1 tsp oil in a pan. Add dry chillies, followed by methi seeds, coriander seeds, tamarind and coconut. Fry till red chilly release its fry ed aroma. Allow to cool and then grin them into smooth paste using adequate amount of water.
In a same pan, add remaining oil and fry the prawns for a min. No need to add water as it gets cooked up in its own releasing water. Once its half done, add the spicy paste with some water. Allow to boil and then sim for 2 min. Add hing and mix well. Remove from flame. When its cooled up add vinegar and store it in an air tight container.

Serve with curd rice.


Tuesday, October 24, 2017


Bhapa doi is one of the popular Bengali steamed pudding using thick yogurt blended with milk and condensed milk. This is ideal for summer. This can be also baked but as per I tried, we preferred the steam med one both taste wise and look wise. Its best when served chill and is a great choice when you need to make a dessert in jiffy :)

1 Cup Milk

400 grams Condensed milk

1 Cup Thick Yogurt

Handful of Dry fruits (i used almonds)

Saffron (OPTIONAL)

In a big bowl, mix milk, condensed milk and yogurt and whisk together till well blended. Put it in a small steel bowls. Add some dry fruits on top and steam them in a steamer for half an hour or till its cooked.When its done, set aside to cool to room temperature. Chill them in refrigerator.
Take a serving plate, loose out the ends with the help of knife and flip them.
Serve chill.