Bruschetta with Tomato & Basil Recipe


Appetizing and Delectable- Bruschetta Recipe

Bruschetta with tomato & basil

Bruschetta with tomato & basil


I love Bruschetta, the tinge of olive oil, the aroma of basil, the freshness of tomatoes leaves one craving for more. Served as brunch on a Sunday morning, they make perfect appetizers. Icing on the cake….your husband makes them to perfection for you! 🙂


Time for preparation- 10 minutes

Time to toast less than 10 minutes

Serves 4-5 as an appetizer

  • 5 or 6 ripe tomatoes (~300 gms)
  • 2 cloves garlic, minced (We used garlic flavoured bread so I did not add garlic)
  • 1.5 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped (alternatively dried basil)
  • Salt and freshly ground black pepper & oregano to taste
  • 1 baguette French bread or any bread of your choice
  • 1/4 cup olive oil
  • Cheese (optional)


Prepare the tomatoes first.  Chop the tomatoes finely.

Turn on the oven to ~ 230 C(450°F) to preheat. Now while the oven is heating, put  tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt, oregano and pepper to taste.

Slice the baguette or the bread on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil or butter. Now  spread the topping prepared above on the bread. And then grate cheese evenly over the bread (optional)

Once the oven has reached 450°F, I placed the tray of bread slices in the oven on the middle rack. Toast for ~ 8 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast just the bread (olive side up) and then either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Once done, munch away 😉




Celebrating Dusshera with Alu Pyaz ki Kachori

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Alu Pyaz ki Kachori

Alu Pyaz ki Kachori

Here is wishing everyone a very Happy Dusshera!

What a superb long weekend it has been! Awesome weather for third day in a row, cooking, and eating, meeting up friends, playing cards, sleeping…. am still not ready for tomorrow, I want more of these beautiful days……

Talking of cards, I love to play bluff and I also know how to lose it every time. Charit is shrewd….plain shrewd 🙂 Playing bluff brings back lovely memories…I played bluff all the time with my brother and a few friends. I loved playing it with my bro- it was so much more fun, he has this streak..he would hide few cards, look for short cuts!  Sheer fun 🙂

Coming back to the kachoris, I wanted to make something special for my family today and on popular demand I made Alu Pyaz ki  kachoris. here is how the recipe goes.

Ingredients : (Makes – 20-24 Kachoris)

For the filling-

Boiled Potatoes- 5-6 Medium size

Onions – 2 cups of finely chopped onions

Ginger Garlic Paste

Salt as per taste

Green Chillies- Finely chopped

Fennel/Saunf- 1.5 tsp

1 tsp Cumin seeds (Jeera)

3 tsp coriander seeds (saboot dhania) – semi crushed

Juice of 1 lemon

1 Tsp. Amchoor/ Raw Mango Powder

For the dough-

Oil for frying and dough

Salt as per taste

500 gms All purpose flour (maida)

Water For the dough


For the filling-

Heat a Tbsp oil in a pan Add cumin seeds, saunf and ginger + garlic  paste. Cook for a minute on low flame.

Add half the onions and a pinch of salt. Cook till onion turns brown. Now add  rest of the ingredients (including the other half of chopped onions) and mix very well.

Allow mixture to cool down. Squeeze lime juice and mix and mash well.

For the dough-

Mix maida, salt (or as per taste-just for the dough) and 4 tablespoon oil to form stiff dough. Beat the dough on the kitchen platform to make it stretchable and smoother. This should be made 2 hours prior to making Kachoris.


Make small balls out of dough and the stuffing separately.

Take a small piece of dough, press it nicely and flatten it on the palms, such that the dough is thinner towards the circumference, put  the stuffing mixture (gathered into a ball) and wrap it back carefully into a ball of maida. When you wrap it twist the dough nicely in the center. Packing back is similar to doing a stuffed Paratha, just that this is smaller and you have to be more dexterous with your hands. Take extra care to leave no open ends while wrapping it back.

Flatten it again with the palm of your hands. The Stuffing is equally distributed now.

When you put them in oil, it is ok to let the oil be medium hot- as soon as you put the kachoris- immediately increase the heat slightly- that helps make the dough rise and the Kachoris are crispy.

After a bit, decrease the heat and let them fry until they are crisp and golden brown.

Take a wooden spatula to move around the kachoris when frying them.

Serve it with Dhania (coriander) chutney and enjoy! 🙂


Falafal & Veggie Stuffed Pita

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Falafal & Veggie Stuffed Pita



What a week it was, hectic! Middle of the quarter means that I go to work early, come back late and look for short cuts in the kitchen and on a day like this what more can I ask for when Charit says he is making Pitas for dinner, I know I am blessed!

I had a veggie filling while the boys ordered Chicken tikka for their pitas 🙂  “All is well” ringing in my mind.

Honestly, the last thing I wanted to do was take pictures of the tempting Pita before gobbling it up. As always we got the wheat Pitas from the supermarket and this was easy, simple, healthy (cut the mayonnaise and cheese out) You can play with the stuffing- sprouts, cheese, hummus, something spicy like paneer tikka…can go on.



Hung Curd- 500 gms

Finely Chopped Vegetables (carrots, spring onions, tomatoes, capsicum, Cucumber, Coriander, Lettuce Leaf, cabbage and any vegetable of your choice)



Garlic Paste

Falafal (recipe here)

Mix the chopped veggies with hung curd and add salt and pepper as per your taste. You can add mayonnaise also to it.

Preheat oven to 325°F. Heat pitas in the oven until they are warm.  Place warm pitas on individual plates. Now place the hot falafels and hung curd veggies mix inside the Pita pockets

To prevent the Pitas from getting soggy, assemble the pita just before you eat it.

Yummy delight is ready!



Crispy Mangode- Green Split Lentil Fritters

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Mangode- Green Split Lentil Fritters


Mangode! Remind me of the evenings that I spend in Indore with family, snacking on the terrace and talking random stuff with Jayant Da, Charit & his parents. The more you eat these mangodas the more random the conversation…don’t ask me the link between the two. Just goes in our family 😉

We made them at home yesterday and they came out so well! Some days are just perfect 🙂 Thanks for the recipe Renu Kaki, undoubtedly you are one of the best cooks in the family!

This one is very simple and quick to make, a snack that will please everyone!

Here it goes-

2 bowls chilke wali moong daal (Split Green Gram)

1 bowl chana daal (Bengal Gram)

Half bowl urad daal (Split Black Grams)

Cumin Seeds- 1-2 tsp

Turmeric Powder

Corriander Seeds 1 Tbsp- slightly crushed- hammer in a sealed bag

Salt & Red Chilli as per taste

Chopped Corriander

Ginger Paste & finely chopped green chillies

Method –

Wash & soak the lentils for 4-5 hours. Strain the water after 5 hours.

Grind with very little water (lesser the water- more crisp the fritters) Keep it slightly coarse- not too fine, else mangode or the fritters will not be very crispy. Add cumin seeds, crushed coriander seeds (a bit) salt, ginger paste, green chillies,  red chilli powder, turmeric powder.

Once the batter is ready, heat oil in deep pan, take a spoonful  of mixture and slide into the hot oil. Fry on medium flame till dark in colour and crisp .Serve hot with Coriander Chutney and enjoy!

Delightful Baked Macaroni


Baked Macaroni

Baked Macaroni


Baked Macaroni

This one definitely is not for the calorie conscious, but once in a while it is good to indulge! Like we did recently 🙂

Here is how the recipe for baked macaroni goes:


1  package macaroni (~250 gms)

Butter- 4 Tbsp

All Purpose Flour (Maida)- 4 Tbsp

1 – 1.5 cup milk

1 cup cream

1/2 teaspoon salt

Fresh ground black pepper, to taste

2 cups cheddar cheese, shredded


Preheat oven to 250°C – ~ 450°F.

Bring a pot of water to boil. Add macaroni in it drain & rinse according to package directions; set aside.

Now melt butter in a saucepan. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Boil it for 3-5 minutes (stirring constantly). Reduce heat and cook 10 minutes as you stir it.

Add shredded cheese gradually and let it simmer an additional 5 minutes, or until cheese melts.

Take it off heat. Add macaroni to this. Now transfer macaroni to a buttered baking dish.

Bake for 20 minutes until the top is golden brown. Serve with Garlic Sticks or Buttered toast.

You can add olive oil with butter.

If you like garlic flavor or veggies, you can heat additional butter in a separate saucepan and add garlic paste, fry it and add veggies to this and cook them. You can add this to the cooked pasta and sauce in the baking dish.

Simple & Delectable Pizza

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Pizza- Quick to make!

Pizza is ready!

Pizza is ready!


Let me start by wishing everyone a very Happy Independence Day! I had a very nice time attending the Flag Hoisting ceremony at my son’s school. It is amazing to see these young kids render the National Song so melodiously and remember our freedom fighters. Love you guys!

Now over to the Pizza….back in the times, Mom used to make Pizzas for me and Bro, she still does….:-) and those pizzas were our special treat. We’d be so excited about a ‘Pizza Party’. She’d make the sauce at home and the pizza base too. I am not half as good as her…so  I get the base from the super market and well sauce…..and well with a lot of cheese and some seasoning, sauce is optional.

We make the pizza in a very simple way, it comes out so delicious, try it and you’d go for it again and again!

Ingredients & Method

Pizza Base (Thin Crust)

Onion, Capsicums, Tomatoes – finely chopped. Mix these in a bowl and add salt as per taste.

Garlic finely chopped (optional) add to the above mixture.

Pizza Seasoning- Oregano

Mozzarella or Processed Cheese

Ghee (Clarified Butter)- 1-2 tsp per pizza


Spread some ghee on the pizza base. Now spread the mixed vegetables evenly over this. Grate the cheese generously 🙂

Heat the oven to 225 C and place the pizzas for twenty minutes. Done!


You can have additional topping of your choice- you can zucchini, chicken tikka, chicken sausages, paneer cubes (cottage cheese)  or pepperoni.

If you don’t have pizza base at home, you can also use Bread- Brown Bread or any other bread of your choice….comes out equally delicious.

And the most important thing- the man in your house can make this simple pizza himself, ask him to do it for you, in my case, I don’t have to ask, my man makes them perfect!

Mouth Watering Bhutte Ki Kachori



Bhutte Ki Kachori served with Dhania Chutney

Bhutte Ki Kachori served with Dhania Chutney

Bhutte Ki Kachori

So..this will be my first post from my new home….all settled in our new home- and the icing was a month (well…almost) long vacation, with family 🙂 Can anything get close to this? Well rains and bhutte ki kachori can! Past few days have been super awesome and refreshing- It has been raining heavily here in Hyderabad…aah monsoons! How I love rains, it is fun and beautiful and what if you were served hot bhutte ki kachori with Dhania Chutney? Perfect!

Here it goes- I hope you guys try and like it!

Ingredients for Bhutte ki Kachori (Makes 10-12 Kachoris)

6 cobs (farm fresh bhutta) corn- should be soft (I never use sweet corn- we always prefer fresh corn)

Salt as per taste

Red Chili as per taste

2 tsp Cumin seeds (Jeera)

2-3 tsp coriander seeds (saboot dhania) – semi crushed

1 tsp turmeric powder (haldi)

Oil for for frying.

2.5 cups All purpose flour (maida)

Water For the dough


For the filling-

Grate the cobs. Heat 1 tablespoon oil in a pan.  Add cumin seeds (jeera) & crushed coriander seeds and once they crackle add grated corn cobs.

Keep stirring for few minutes (approximately 7-10 minutes) continuously.

Add salt, red chili powder, turmeric powder and stir.

Take it off the flame and keep aside to cool.

Mix maida, 1 teaspoon salt (or as per taste-just for the dough) and 2 tablespoon oil to form stiff dough. Beat the dough on the kitchen platform to make it stretchable and smoother.


Take a small piece of dough, press and flatten it on the palms, put a little bhutta mixture (gathered into a ball) and wrap it back carefully into a ball of maida. Packing back is similar to doing a stuffed Paratha, just that this is smaller and you have to be more dexterous with your hands. Take extra care to leave no open ends while wrapping it back

Flatten it again.

Deep fry in oil at a low flame till crisp and golden.  Take a wooden spatula to move around the kachoris when frying them.

Serve it with Dhania (coriander) chutney and enjoy! 🙂

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