Whole wheat samosas


The crispy and delicious snack samosa has been on my to-try list for a while now. It’s a special Indian snack that’s a hit with hot chai. Try out this whole wheat samosa stuffed with potatoes and green peas. This samosa is made with mild spice, so adjust the spice accordingly if you want a spicier version.


  • For the covering
    • 1 1/2 cup flour
    • 6 tbsp oil
    • 1/2 tsp salt
    • 1/2 tsp ajwain
  • Oil for deep frying
  • For the filling
    • 5 small size potatoes or 4 medium size potatoes (should be rough 2 cups of chopped and boiled potatoes)
    • 1/2 cup green peas, boiled
    • 3 tbsp oil
    • 1-2 green chillies, chopped
    • Salt, to taste
    • 1 tsp red chilli powder
    • 1 tsp tamarind paste
    • 1/4 tsp garam masala
    • 1/2 anardana (dry pomegranate seeds) powdered


  • Knead together the ingredients for the covering and make a tight dough. Add water as needed to make a firm dough. Leave the dough covered with a wet muslin cloth for 10-15 minutes. Remember the consistency of the dough should be firm and smooth
  • Boil the potatoes, peel and cut into cubes
  • Boil the green peas
  • To make the filling, heat oil in a pan, add the green chillies. After a minute, add the potatoes and green peas. Add salt and mix well. Add the remaining spices – red chilli powder, tamarind paste, garam masala and anardana powder and mix well. Remove from heat and let it cool
  • How to make the samosas
    • Divide the dough into 8-9 equal portions. Roll out each portion into a ball and roll each ball into a small roti. Cut each roti into half. Pick up one half and bring the edges together to form a cone shape. Add 2 tsp of filling into the center of the dough and seal the edges with a little ghee. This step is very important, it’s important to seal the edges tightly and using ghee does the trick here 
  • Heat oil in a deep frying pan. Deep fry the samosa in oil on medium fire until it is crisp and golden in color

Serve hot samosas with sweet chutney or mint chutney and enjoy it with your hot Chai 🙂

Mixed vegetable beetroot cutlet


Try out these yummy beetroot and mixed vegetable cutlets for next tea party !

This recipe is adapted from Usha Bail’s recipe for Vegetable cutlet.


  • Boiled and mashed potatoes – 6
  • Chopped beans and carrot – 1/2 cup
  • Green peas – 1/2 cup
  • A bunch of coriander leaves
  • A handful of mint leaves
  • Onion – 1
  • Garlic – 2 to 3 cloves
  • Ginger – 1 small piece
  • Green chillies – 2
  • Oil – 3 tbsp
  • Chilli powder – 1 tsp
  • Garam masala – 1/2 tsp
  • Maida – 1/4 cup + as required for making the coating paste (approx 1/4 cup)
  • 1-2 tbsp corn starch
  • Bread crumb – as required for coating the cutlets


  • Boil the potatoes in a pressure cooker and keep aside for cooling. Mash the potatoes once cooled
  • Cut the beans, carrot into small cubes and boil along with green peas
  • Chop the onions finely
  • Grind the ginger, garlic, green chilly, coriander and mint leaves and make a paste
  • Heat oil in a pan and saute the onion until it is golden brown in color
  • Add the ground paste and fry until the raw smell of garlic disappears
  • Add 1/4 cup of maida and fry well until roasted
  • Add the vegetables (beans, carrot, green peas), mashed potatoes, garam masala, chilli powder and salt. The final mixture must be dry. This is important so that the cutlets remain intact and do not break while frying
  • Mix 1/4 cup maida, 1-2 tbsp of corn starch with 1/4 cup of water to make the coating batter. The consistency should not bee too thick or too thin
  • Heat oil so that it reaches the right temperature to fry the cutlets
  • Make balls of the vegetable mixture, flatten it and dip it into the maida-corn starch batter. Roll it into bread crumbs
  • Fry the cutlets in oil until it is golden brown from both sides

Serve hot with ketchup or chutney. Kids will love it!


Baked Potato with creamy corn

Try out this unique recipe for baked potatoes stuffed with creamy corn !


  • 3 large potatoes 
  • 3 tbsp butter
  • 1 large onion, chopped
  • 1 jalepeno, chopped
  • 1 red capsicum, chopped 
  • 2 tbsp flour 
  • 1 cup milk
  • 1 cup boiled corn 
  • 1 tsp coriander powder
  • Chopped mint to decorate
  • 3 tbsp grated Parmesan cheese 


  • Scrub and wash the potatoes and steam in a rice cooker. It is important that you just steam the potatoes and not boil them in water. Stove top steaming or rice cooker works best 
  • Once the potatoes are cooked, allow them to cool down for some time. Cut the potatoes into half and scoop out a small portion using a spoon to make some space for the filling 
  • Melt 2 tbsp of butter and add the onion, capsicum and Jalepeno, cook for a few minutes until soft 
  • Add the flour and stir for a minute 
  • Add the milk and stir until it thickens 
  • Mix the corn, coriander powder and salt
  • Melt 1 tbsp butter and apply it over the potato
  • Line the potatoes on a cookie sheet or a large baking tray 
  • Stuff the potato with the creamy corn filling 
  • Sprinkle the cheese and bake at 350 F for 25-30 minutes 

Serve hot and enjoy 😊

Baked Aloo Tikki

My aunt Banu Chithi makes amazing Aloo Tikki. Tikki is a very popular snack in North India. I was missing the Delhi chat especially Aloo Tikki topped with Chole. I tried out my aunt’s recipe and it turned out yummy ! I baked the Aloo Tikki following some tips given by my aunt, baked Aloo Tikki tastes as good as the shallow fried one. 

Makes : 20-25 tikkis


  • Potatoes, large – 2
  • Ginger, 1 inch piece
  • Green chilly – 1 to 2
  • Garlic, 2 cloves 
  • Bread – 2 slices
  • Corn starch – 1/4 cup
  • Bread crumbs – 1 cup or more to coat the Tikki
  • Salt to taste 
  • Water as needed to make the corn starch paste 


  • Steam the potatoes in a rice cooker or a steamer on stove top. The important fact is potatoes must not be cooked by immersing them in water but rather steamed. This is to cook the potatoes well and at the same time keep them dry. The potatoes should be thoroughly cooked ( if they mash easily it means they are well cooked )
  • Mash the potatoes well and keep aside 
  • Grind the ginger, green chillies and garlic to a coarse paste ( do not add water while grinding )
  • Mix the corn starch and water well to form a paste of dripping consistency
  • Mash the bread slices along with the mashed potatoes. It is best to use a stand mixer or food processor to mix the bread and potatoes so that you get a smooth Tikki base. Mix in the ground ginger chilli garlic paste and salt.
  • Shape the potato bread spice mixture into medium sized circles, and dip in the corn starch paste 

  • Roll the coated Tikki in bread crumbs 

  • Grease a cookie sheet with oil and place the tikkis 1 inch apart 
  • Preheat the oven at 400 degrees Fahrenheit for 10 minutes
  • Place the cookie sheet in the oven and bake for 10 minutes at 400 degrees Fahrenheit
  • After 10 minutes, turn the tikkis to bake the other side for another 10 minutes. The first side must be golden brown in color, if not bake for some more time before turning the side 
  • Once both sides are baked store the Aloo tikkis in a hot pot or casserole until ready to serve 
  • Serve hot with chutney or Chole 

Urad dal Vada or Ulundu Vadai 


This is a treasured recipe from my grandmother Vijaya Paatie for ulundu vadai or medhu vada. It’s a foolproof recipe to make crispy and delicious vadas. 

Makes: 10 to 12 vadas 


  • 1 cup whole urad dal, soaked for 2-3 hours
  • Green chillies – 2 small, finely chopped 
  • Ginger – 1 inch, finely chopped 
  • Red chilly – 1 
  • Asafoetida – a pinch 
  • Salt, to taste
  • Oil for frying 


  • Strain the water in the soaked urad dal and grind well to a smooth paste. Sprinkle some water while grinding,  only if necessary. The Vada batter has the right consistency if you are able to easily mould the ground batter
  • Grind the green chillies, ginger, red chilly, asafoetida and salt to a coarse paste separately 
  • Mix the urad dal paste with the ground spice mixture 
  • Wet your hands with water or oil. Spread some batter on your palm, pat it and make a small hole in the center 
  • Transfer this to a greased plastic cover or wax paper 
  • Heat oil in a pan. Once the oil is ready, drop  4-5 Vada mounds in the oil and cook well on both sides until golden brown

Enjoy the vadas with some chutney of your choice or make sambhar Vada or dahi Vada with left over vadas 😊

Bread Macroni with Tomato Sauce 

    Toasted bread grilled with Macroni and cheese and topped with an aromatic tomato sauce! You get a taste of Macroni, bread and pizza in this one dish – a yummy recipe that will be a hit with kids.


  • Bread slices  with crust removed – 12
  • For the pasta
    • Butter – 3 tbsp
    • Half an Onion, chopped
    • Garlic – 1 clove, finely chopped
    • 1 small green chilly, finely chopped
    • 1 carrot, finely chopped
    • Salt to taste
  • Grated cheese for topping the bread
  • For the tomato herb sauce 
    • Butter – 1 tbsp
    • 1 clove garlic, finely chopped
    • Half an onion, finely chopped
    • Boiled and purĂ©ed spinach – 1/4 cup
    • Salt and pepper to taste
    • Dried oregano – 1 tsp
    • Tomato paste – 6 oz
    • Water, as required


  • Toast the bread slices and keep aside
  • Melt the butter, add onion, garlic and chillies
  • SautĂ© the onion until it is golden brown
  • Add the carrots, and cook covered for 3-4 minutes
  • Add the Macroni and salt and mix well
  • Spread the Macroni on the bread slices and sprinkle the cheese on top
  • Preheat oven at 350 degrees Fahrenheit
  • Grill the bread slices for 7-10 minutes or until the cheese melts
  • For the sauce
    • Heat butter and sautĂ© the onions and garlic for a couple of minutes
    • Add the spinach purĂ©e and tomato paste and sautĂ© for few minutes
    • Add water as required to make a thick tomato sauce ( I used approximately 1/2 cup water )
    • Simmer for 5-7 minutes
    • Add oregano, salt and pepper powder
  • At the time of serving, pour the tomato herb sauce on the grilled bread slices

Enjoy 😊

Vegetable Cheese Kebab

I wanted to try out a savory recipe for ricotta cheese and found a perfect recipe by Tarla Dalal – Vegetable Shikampuri Kebaba : http://www.tarladalal.com/Vegetable-Shikampuri-Kebab-(–Kebabs-and-Tikkis-Recipes)-32760r. This recipe uses mawa or khoya and paneer. My vegetable kebab is adapted from this recipe. In my version, I have used ricotta cheese and also increased the quantity of vegetables and paneer. It turned out to be delicious and my little one enjoyed it too. You can cook the kebabs on a non stick tava using just 1 tsp of oil, and it still turns out great.

Preparation time : 15 minutes

Cooking time : 20 minutes

Makes : Around 20 medium sized kebabs


  • 1 cup chopped and cooked green peas and carrot
  • 1/4 cup chopped and cooked cauliflower
  • 1/4 cup chopped and cooked beans 
  • 1 large potato, boiled, peeled and mashed 
  • 1 tsp oil 
  • 1 medium sized onion, finely chopped 
  • 1 tbsp ghee
  • 1 tsp cumin seeds 
  • 1 tsp ginger green chilly paste 
  • 1/4 tsp turmeric powder 
  • 1/2 tsp red chilly powder 
  • Salt to taste
  • 2 tbsp finely chopped coriander leaves 
  • 1 tbsp finely chopped mint leaves 
  • 1/4 cup ricotta cheese 
  • 1/2 cup crumbled paneer 
  • 3/4 cup bread crumbs 
  • 1/2 tsp cardamom powder 
  • Black Pepper powder, to taste 
  • Oil for greasing and cooking


  1. Heat oil in a pan and sauté the onions for 5-7 minutes until the onions turn light brown. Keep aside.
  2. In a pan, add the ricotta cheese and reduce the stove heat to the lowest heat. Keep stirring until the ricotta cheese shrinks a little, and the liquid evaporates (Approximately 5-7 minutes)
  3. Combine the vegetables and potatoes in a mixer and blend to a coarse mixture. Keep aside
  4. Heat the ghee in another pan and add the cumin seeds
  5. When the seeds crackle, add the ginger-green chilli paste, turmeric powder, chilli powder, salt and the vegetable mixture
  6. Cook on a medium flame and keep stirring until the vegetable mixture comes together as one mass and the ghee starts to ooze out
  7. Add the coriander and mint leaves and cook on a medium flame for another minute
  8. Remove from the flame and allow the mixture to cool completely
  9. Mix the vegetable mixture, ricotta cheese, crumbled paneer, fried onions, bread crumbs, cardamom, and black pepper until all the ingredients blend well
  10. Divide the mixture into equal portions and shape each portion into a round or oval kebab
  11. Heat a non-stick tava ( A dosa or roti tava works the best ) and grease it lightly using a little oil
  12. Cook each kebab on both sides on the tava using a little oil until each side turns golden brown
  13. Drain the kebabs on a colander and serve hot with green chutney and/or sweet dates chutney

Enjoy 🙂

Temptation Vada: Version 2


This is the recipe for dal vada or paruppu vada. This is a variation of the temptation vada recipe posted earlier. This version uses only chana dal and has onions to enhance the taste. I have followed my Mom-in-law’s tips for this vada, and it came out crisp and tasty. You still cannot stop with just one and hence the name temptation vada. Sooji or rava is a magic ingredient that gives a crisp texture to the vadas

Serves: 40-50 vadas (I made really small mini tempation vadas, so it came out to 50. Number may differ based on the size of your vada)


  • Chana dal (Bengal gram dal) – 2 cups
  • Salt, to taste
  • Green chillies, chopped – 4
  • Cilantro, 1/2 a bunch
  • Ginger, chopped – 2 inch
  • Fennel seeds – 2 tsp
  • Semolina, or sooji rava – 1/2 cup (This is added for extra crispness)
  • Onion – 1, finely chopped
  • Asafoetida, a pinch
  • Oil, for deep frying


  • Wash the dal well and soak for 2-3 hours
  • Drain all the water and grind all the ingredients except onion coarsely
  • Mix the chopped onions in the vada batter
  • Make lemon size balls. Moisten a polythene sheet, place the balls on it and slight press with fingers to make flat vadas
  • Heat oil in a pan, and once it is hot add 3-4 vadas at a time
  • After a couple of minutes of frying, invert the vadas
  • The vadas are done when they are slightly red on both sides. Drain them on a colander and serve hot

Now, get tempted by the vadas and enjoy with some chutney 🙂

Makhmali Paneer Tikka

IMG_2298.JPG This recipe is adapted from Tarla Dalal’s recipe : http://www.tarladalal.com/Makhmali-Paneer-Tikka-(-Healthy-Starter-Recipe-)-34730r. It’s a yummy dish and mild in spices and masala, so kids can also enjoy this. The original recipe calls for low fat hung yogurt and the tikkas are made on the tava. In my recipe, I have baked the tikkas and used Greek yogurt instead of hung curd.


  • For the curd marinade
    • 1 whole wheat bread slice
    • 1/3 cup greek yogurt
    • 1/2 tsp sugar
    • 1/2 tsp olive oil
    • A pinch of pepper powder
    • 1/2 tsp cardamom powder
    • 1/2 tsp garam masala
    • 1/2 tbsp finely chopped cashew nuts or 1/2 tbsp cashew butter
    • Salt to taste
  • 1 Packet Paneer (8 oz) cut into cubes
  • Coriander leaves for garnishing


  • Mix all the ingredients for the curd marinade and keep aside
  • Combine the paneer cubes with the curd marinade and keep aside for at least 30 minutes
  • Pre-heat oven to 350 degrees Fahrenheit
  • Grease a baking sheet with ghee or oil and arrange the paneer cubes leaving some space between each cube
  • Bake at 350 degrees Fahrenheit for around 20-25 minutes, flipping it every 10 minutes till all sides are golden brown
  • Allow it to cool for some time and serve garnished with coriander leaves

Enjoy the paneer tikkas 🙂

Temptation Vadai



This is the recipe for dal vada or paruppu vada. You cannot stop with just one and hence the name temptation vada. My friend Neha had requested that I blog this recipe a looong time back. So here it is Neha 🙂 What’s different about this vada is it has cashew nuts and walnuts in the batter. Sooji or rava is a magic ingredient that gives a crisp texture to the vadas

Serves 25-30 vadas


  • Tur dal (Pigeon Pea Dal) – 1/2 cup
  • Chana dal (Bengal gram dal) – 1/2 cup
  • Salt, to taste
  • Green chillies, chopped – 2 to 3
  • Curry leaves, 2 sprigs
  • Cilantro, 1/2 a bunch
  • Ginger, chopped – 1 inch
  • Walnuts – 1/8 cup
  • Cashewnuts – 1/8 cup
  • Fennel seeds – 1 tsp
  • Semolina, or sooji rava – 1/4 cup (This is added for extra crispness)
  • Asafoetida, a pinch
  • Oil, for deep frying


  • Wash dals well and soak for 2 hours
  • Drain all the water and grind all the ingredients coarsely
  • (Note: You can grind the dals alone and mix all the other ingredients separately after grinding the dal. I found that the ingredients gel really well, when I coarsely grind them all together)
  • Make lemon size balls. Moisten a polythene sheet, place the balls on it and slight press with fingers to make flat vadas
  • Heat oil in a pan, and once it is hot add 3-4 vadas at a time
  • After a couple of minutes of frying, invert the vadas
  • The vadas are done when they are slightly red on both sides. Drain them on a colander  and serve hot
  • Now, get tempted by the vadas and enjoy with some chutney 🙂

Note: You can add finely chopped onions to the batter to make onion temptation vadas :). If a lot of vadas are left over, you can even convert them into rasam vada

How to make Rasam Vadai:

    • Boil in the vadas in water for a couple of minutes to drain off the excess oil
    • Drain the water completely from the vadas
    • Add the vadas to rasam and boil for a couple of minutes
    • Set aside for 3-4 hours so that the vadas soak in the rasam
    • Enjoy 🙂