Monthly Archives: July 2015

Mozzarella, Tomato and Basil Triangles

Here is one recipe that multitasks! Hidden here, I have offered you 3 unique recipes instead of just one!

After mixing ripe juicy tomatoes with mozzarella, aromatic basil and Italian herbs, you can proceed to make it into an open faced sandwich, using readily-available triangle sandwich bread.
Or you can make like a bruschetta, by simply chopping the slices into smaller triangles.
Or you can add bread slices on top too and deep-fry the sandwiches into crispy fritters!

And just when you thought that was all, this versatile recipe goes a step further when you use a round cookie-cutter to serve this! (Note: Although the round shape looks very appetising, it leads to a lot of bread wastage!)

Anyway, after you try them all yourself, don’t forget to tell me which version you liked best!

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Prep Time: 10 min         Cooking Time: 10 min            Serves: 6 open face sandwich 


6 slices of bread
1 tea cup tomato
75 gms mozzarella cheese
50 gms processed cheese
1/4 cup onions (finely chopped)
3 cloves garlic
1/4 tsp oregano
1 1/2 tbsp fresh basil leaves (finely chopped)
Salt to taste


  1. Mix all the ingredients except the bread and the processed cheese
  2. Divide the mixture into six equal parts
  3. Spread each part on each bread evenly
  4. Grate the processed cheese on each bread
  5. Toast  it in a hot oven for five to seven minute or as per your oven requirement
  6. Cut it into triangles and serve with tomato ketchup and tabasco

Inventive Gastronomy – Part VI

Give boring idlis a face-lift with this eye-catchingly exciting and healthy recipe!

Nutritious and vibrant, these beetroot flavoured cocktail idlis aren’t just bursting with a pop of pink but with a hummus stuffed core too! The coconut-hummus-curd dip ensures the Lebanese touch to this South-Indian classic!

Lebanon Mini Pink Idlis:

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Prep Time: 30 min  + (6 – 8hrs for soaking the chickpeas for the hummus)              Cooking Time: 20 min             Makes: 70 cocktail idlis

Ingredients for the Idli:
2 tea cup idli batter
1/2 tea cup beet root pulp (boil and make pulp without water)
Hummus Salt to taste

Ingredients for the Coconut Dip:
1 tea cup fresh coconut
1/2 tea cup hummus
3/4 tea cup curd
1 green chilli finely chopped
Salt to taste

Ingredients for Tempering:
1 1/2 tsp oil
1/2 tsp mustard seed
1 tsp spilt urad dal
6 curry leaves

Method for the Idli:

  1. Mix the beet root pulp with the idli batter
  2. Add some salt to taste
  3. Take the cocktail idly mould and grease it with oil
  4. Fill the mould with about a tea spoon of the batter
  5. Add a small spoon of hummus on the idli batter in each mould
  6. Add a layer of batter on the hummus
  7. Steam it in idli steamer or in a pressure cooker without a whistle

Method for the Dip:

  1. Mix the coconut, hummus, curd, chilli and salt

Method for Tempering:

  1. Heat the oil
  2. Add the mustard seeds and spilt urad dal, when it starts crackling add the curry leaves and fry until urad dal is light brown
  3. Immediately add it to the dip
  4. Serve the hot idly with the dip

Click here here for the hummus recipe


The pitter-patter of rain will be forgotten when your family is all ears for a new sound.. the sizzle from your kitchen!

The weather is perfect for cosy family dinners and what could be more perfect than hot and sizzling sizzlers!

My Continental Veggie Delight Sizzler recipe includes 7 elements- Cutlets, Assorted Glazed Vegetables, Garlic Buttered Rice, Spagetti, French Fries and Smokey Cheese accompanied by Paneer Hot Sauce on a crackling cabbage platter.

A simple investment in individual sizzler plates is all you need to recreate this hearty restaurant dish at home!

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Prep Time: 90 min            Cooking Time: 60 min                Makes: 6 sizzlers


Cabbage leaves
French fries of 3/4 kg of potato (use special potatoes for pattice available in the market)
150 gms cheese

Ingredients for the Cutlet (12 cutlets)
2 tea cup potato (boiled and mashed)
1/2 tea cup mixed vegetables (peas, carrot, french beans) (finely chopped and boiled)
2 1/2 tsp chilli ginger paste
1/2 tbsp lemon juice
1 small onion (finely chopped)
1 tbsp coriander leaves
1/2 tbsp corn flour
1 tbsp corn flour + 1 tbsp plain flour
Oil for deep or shallow fry


  1. Mix all the ingredients for the cutlet
  2. Divide it into 12 equal parts and give it flat round shape
  3. Roll it into plain flour and corn flour mixture
  4. Deep or shallow fry the cutlet

Ingredients for the Sautéed Vegetables:
2 1/2 tea cup mixed vegetables (carrot, french beans, cauliflower, broccoli, baby corn) (chopped)
1 tbsp butter
1 tbsp chopped garlic
black pepper


  1. Heat the butter
  2. Add the garlic and sauté it
  3. Add the vegetables, salt and pepper and mix well

Ingredients for the Spaghetti:

150  gms spaghetti  (dry)


  1. Boil the spaghetti
  2. Heat the butter
  3. Add the garlic and sauté it
  4. Add the spaghetti, salt and pepper and mix well

Ingredients for the Rice:

3/4 tea cup rice (soaked and boiled) (ensure that the grains don’t stick to each other)
1 tbsp of butter
1 tbsp of garlic
1 tea cup green onion
1 1/2 tbsp celery
1/2 tsp dry parsley
salt and pepper


  1. Heat the butter
  2. Add the garlic and sauté it for a minute
  3. Add the green onions and celery and sauté it for minute
  4. Add the rice and spices and mix well

Ingredients for the Red Hot Chilli Garlic Sauce:

1 kg tomato (boiled and made into a pulp) (do not add water)
3 tbsp chopped garlic
1 tsp chilli garlic sauce
3 tbsp tomato ketchup
1 tsp soya sauce (optional)
3 tsp red chilli powder
3 tbsp sugar
1 tbsp butter


  1. Heat the butter
  2. Add the garlic and sauté it for a minute
  3. Add the tomato pulp and all the other ingredients and boil it

Ingredients for Paneer:

125 gms paneer
1/2 tbsp corn flour+ 1/2 tbsp plain flour
2 tbsp red hot chilli garlic sauce


  1. Roll the paneer into corn flour and plain flour mixture
  2. Marinate it in the red hot chilli garlic sauce

How to proceed

  1. Heat the sizzler plate on a high flame
  2. Arrange the cabbage leaves on the sizzler plate covering the whole surface of the plate
  3. Arrange the cutlet, paneer, rice,vegetables and spaghetti on the plate
  4. Add the french fries on top
  5. Add the red chilli garlic sauce and grated cheese
  6. Mix little butter and vinegar in a bowl and add this mixture all through the corner of the sizzler plate to create the sizzling sound and get the smokiness
  7. Let it cook on a high flame for 2-3 minutes

Note: For making a jain sizzler avoid onion and garlic and substitute potatoes with raw banana