Paneer Angara Pasta


Fusion cuisine / Fusion food / fusion cooking is essentially mixing of food cultures and cuisine. It is about taking best of different culinary disciplines and combining it to make a new different dish. Today I am trying Italian and Indian fusion food..!!:)

Pasta is one of the staple dish in Italian food, and Paneer in the North Indian cuisine. So why not create a fusion food with these two yummy ingredients. Today I would like present you “Paneer Angara pasta”One of my own creation.  This recipe was an outcome to use some leftover sabji .. 🙂


2 cups –  Boiled  Pasta ( I used  Elbow Macroni)

2-3 cups- Store bought White Pasta sauce

3 tbsp – Mint Chutney

2 tsp- Olive oil

1 tsp – Italian seasonings- Oregano, Basil etc.

1 cup – Paneer Angara Sabji (I followed Chef Sanjot Keer Veg Angara Recipe

just replace veggies to  paneer)


  1. Heat the olive oil in the pan.
  2. Add left over Paneer angara sabji and sauté it for few minutes.
  3. Add White pasta sauce and mint chutney. Mix and sauté it for few minutes.
  4. Add all the seasonings and little salt if required.
  5. That’s it..!! your Paneer angara pasta is READY..!!! 🙂
#fusionfood #myowncreation Paneer Angara Pasta

Maggi Pakoda

Maggi Pakoda

Maggi is one of the all time favorite food.. but trying it in different form also does justice to the Maggie. Being a rainy day, thought to have some bhajiya’s so why not from Maggi..?? So to all the “Maggie Lovers” out there here is another recipe for it.



3 packets of Maggi

½ cup finely chopped Green Bell Peppers

½ cup finely chopped Onions

½ cup finely chopped tomatoes

Fresh coriander optional

¼ tsp red chili powder

¼ tsp salt

½ cup Besan

Oil for frying



  1. Make maggi as you would make. Also heat the oil for frying.
  2. Add chopped onions, bell peppers, tomatoes, spices and besan and mix well
  3. Make small balls of the maggi mixture and deep fry them
  4. Enjoy them hot with some garam garam chai in rainy day…!! 🙂IMG_0274

Greek Fries

Inspired by one of the trip to local festival where I first tasted the Greek fries. Greek fries traditional fries served with some Greek sauce, cheese, herbs and few more simple ingredients. Below is the recipe of one of the yummy fries.

The Sauce which is going to be topped on the fries is Tzatziki sauce.

I followed the recipe from with few changes.


Ingredients for Sauce:

  • 3 cups full fat plain Greek Yogurt
  • 3 tbsp – Lemon Juice
  • 1 clove – Garlic minced
  • 1 – Large English Cucumber
  • 1 tbsp – Salt
  • 1 tbsp – fresh chopped mint (or Dill) or both
  • Salt and pepper


Ingredients for Fries:

  • 4 large potatoes, sliced and put in cold water adding some salt
  • Greek Seasoning
  • Feta Cheese
  • Salt and Pepper



  1. Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
  2. In blender, add cucumbers, garlic, lemon juice, mint, and black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
  3. Fry crispy potato fries or sweet potato fries.
  4. Put the fries in the serving tray, top it with the Tzatziki Sauce, some Feta cheese, Greek Seasoning, very less salt and pepper. And Enjoy..!!







Seven Layer Dip Chip

One of the quick fix party snack..!



10- Big flour tortilla (thin)

2 cups / 1 can – refried beans

1 cup – Mexican blend cheese

½  cup – salsa

½  cup – guacamole

½  cup – sour cream

½ cup – finely chopped tomatoes

½ cup – finely chopped green onions


Method :

Pre heat the oven at 350 degrees

Cut the sides of tortilla with pizza cutter to make it a square. Further cut tortilla to make 4 small squares.


Put each tortilla square in the cup cake pan.

Put one table spoon of refried bean. (I prepared it on my own with this recipe)

Put some Mexican blend cheese

Put another tortilla square and cover it and press it gently.

Bake it at 350 degrees for 15 minutes

Put some guacamole, salsa and sour cream on the top.

Garnish it with some green onions and tomatoes.

Perfect dish of evening snack or a game day is ready. ..!!









Ice Cream in Chocolate Chip Cookie Bowl

Ice cream in Chocolate Chip Bowl

Hello Friends,

I have been away for a longgg time. I have a good reason for that, I am enjoying Motherhood… 🙂 I would say best thing in the world to be a MOM. 🙂 .. Since its after a long time lets start with something sweet..”Kuch meetha ho jaye” Today I have tried to serve the ice-cream in a different way. You can eat the icecream cup too :)..!!


Chocolate Chip Cookie Mix – Ready available in stores.

½ cup – Flour / Maida.


Prepare the cookie mix as per the instruction on the box.  Add just half cup maida to it. And mix it well.

Now take a cookie tin and invert it. Spray some cooking oil on the back on the container.

Take a small round cookie dough and flatten it on the cookie container.


Bake as per the cooking instruction on the cookie mix.

Let it cool..

Take out the cookie bowl gently

Voila… !! your cookie cups are ready.

Now just warm a little bit before serving your favorite ice-cream with different toppings on it.


Aloo Tokri Chaat/Potato basket Chaat

Aloo Tokri Chaat, is one of chaat form, made easily and is yummy.


5 to 6 medium sized. Washed and nicely strained- Peeled and Grated potatoes

2 tablespoon – Corn starch / corn flour

2 cups – boiled chole chana

1 small sized – finely chopped onion

1 small sized – finely chopped tomato

1 small sized – finely chopped capsicum

2 finely chopped green chilies

Salt to taste

Black Pepper to taste

Chaat masala to taste

Green chutney , tamarind chutney and Yogurt



  1. Mix salt , pepper and corn starch with grated potato. Meanwhile pre heat the oven at 350 degrees
  2. Put the grated potato mixture in cupcake pan.potato_cup_pan
  3. Bake them for about 40 – 45 minutes until golden brown.
  4. Mix boiled chole chana, onion, capsicum, tomatoes and green chilies. Add salt and chaat masala as per taste.
  5. Put the chole mixture in the potato basket and add yogurt, green chutney and tamarind chutney. Top off with some bhel sev and garnish with finely chopped coriander.



Paneer Khandvi (Microwave Recipe)

Paneer Khandvi (microwave recipe)

This gujarati delicacy can now be made in just five minutes in the microwave!these freshly tempered in fact, it is even easier to make because you do not have to constantly stir the curds and besan mixture like you would have to on a gas-top. Just ensure that there are no lumps in the batter or else the khandvis will not be uniform in size and the texture will also go for a toss.


For Khandvi

  • 3/4 cup besan (bengal gram flour)
  • 3/4 cup curds (dahi) mixed with 3/4 cup water
  • 1 tsp ginger-green chilli paste
  • 1/4 tsp turmeric powder (haldi)
  • a pinch asafoetida (hing)
  • salt to taste

For Tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tsp sesame seeds (til)
  • a pinch of asafoetida (hing)
  • 4 to 5 curry leaves (kadi patta)

For Garnishing

  • 3 tbsp grated coconut
  • 2 tbsp chopped coriander (dhania)
  • ½ cup grated paneer (add some chat masala for flavor)

Method :-

  1. Combine the besan, curds-water mixture, ginger- green chilli paste, turmeric powder, asafoetida and salt in a microwave safe bowl, mix well and microwave on high for 4½ minutes, stirring twice in between with help of a whisk after every 1½ minutes.
  2. Spread the mixture on a smooth kitchen platform or surface. Allow to cool for 2 to 3 minutes.
  1. Cut the khandvi lengthwise at a distance of 37 mm. (1½”) in width to make equal sized strips.
  1. Sprinkle grated paneer


  1. Carefully roll out each strip from one end to another end to form cylindrical rolls. Keep aside.
  2. Heat oil in small kadhai, once oil is hot add Rai, hing, curry leaves and sesame seeds. [ or you can heat oil in microwave safe bowl for 2 minis with all the ingredients]
  1. Pour the tempering on top of the khandvi.


8. Serve immediately garnished with coconut and coriander

Moong and Chana daal Crostini

Moong and Chana dal crostini.

Happy Independence Day.. !!!

Posting healthy yet quick and yummy starter. Split moong daal is high on fiber and easy to digest. While chana daal along with high on fiber it helps lower cholesterol. !! Serve this quick and easy to assemble finger food and hit in parties.!


  • ½ cup –  Soaked about 3-4 hours Split skinless green gram (Yellow moong daal/ dhuli moong dal)
  • ¼ cup – Soaked about 3-4 hours Split Bengal gram (chana dal)
  • 4 – Small buns / French bread / sour dough bread
  • Salt to taste
  • ¼ tsp – crushed Black peppercorns / grounded black pepper
  • 4 – Spring onion with greens
  • 6-8 Garlic cloves
  • 2 tbsps + – Extra virgin olive oil
  • Salt to taste
  • 1 – Lemon
  • A few thin strips of red capsicum for garnishing


Step 1- Drain and put green gram( yellow split daal) and bengal gram(Chana daal) in a non-stick pan, add 1 cup water, salt and crushed black peppercorns and cook. Remove the scum as it rises to the top, reduce heat and let the grams cook. (Make sure you don’t over cook, you want some grainy consistency of daal mixture)

Step 2- Cut the buns/ French bread slant into 4 slices each. Heat another non-stick pan, place the bread slices in it and toast.

Step 3- Roughly cut spring onions with the greens and put into a chopper jar and chop.

Step 4 – Flip the bread slices so that they get toasted on the other side too. When they evenly toasted on both sides, switch off the heat.

Step 5- Put the spring onions in a bowl. Chop garlic cloves and add to the bowl. Drizzle a little extra virgin olive oil on each toast.

Step 6 – When the grams are just done strain them and let them cool. Crush them in the chopper with a little water and add to the spring onion mixture in the bowl. Add salt, juice of 1 lemon and 2 tbsps extra virgin olive oil and mix well.

Step 7- Arrange the bread toasts ona serving plate, top with the gram mixture, garnish with red capsicum strips and serve.

Note – Tastes best when served warm..! 🙂


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Leftover Chole Sandwich

Hi Friends,

Posting another left over special..”Chole Sandwich” after a longg time..!!! Just another way to eat left over dish..I hope you like it.


  • 1 cup – left over chole
  • 2 – Potato bun/regular bun/ Bread
  • Some chopped Onions
  • Green Chutney
  • Cheese


  1. Lightly toast the bread/bun.
  2. Apply some green chutney, place 2 spoons of chole.
  3. Sprinkle some onion on top and some shredded cheese.
  4. And Grill the bun / bread again.
  5. Cut in half and serve with Tomato ketchup or green chutney.

Chole Sandwich

Note: I tried with Potato bun it tastes yummm…!!!

Daal Paratha

Daal Paratha

Daal Paratha


Always don’t like to eat same leftover food again..? how about changing its form..? 🙂 Today I would like to share with you one another delicious yummy recipe. Daal is one of the best forms of protein that vegetarians get. Daal is one of the staple diet which is cooked in every Indian home… which most of the time is left..why not use is again..make it another yummy dish.

I would like to share, Daal Paratha.. suggested by one of our family friend which are made in his home mostly. Thank you for sharing yummy recipe.


2 cup – left over cooked dal

2-3 cup – whole wheat flour

½ cup – chopped onion

2 tsp – finely chopped green chili

1tbsp – Ginger –Garlic paste

½ tsp – Turmeric

1tbsp – Red chili powder

½ tsp – dhaniya jeera powder

2-3 tbsp – Oil


1. Mix oil, salt, red chili powder, dhaniya jeera powder, garam masala and mix well.

2. Add chopped onion, Green chili, ginger –garlic paste and mix well.

3. Knead the dough with the left over dal. if required you can use water to knead the dough.

4. Roll the paratha

5. And cook them with some oil on tava.

6. Serve the dal paratha hot..with pickle, curd or anything you like. 🙂

Happy and Healthy cooking…!!! 🙂