Honey Roasted Almonds 


Today, we have a quick almond snack. This is the second day of the week in which I will be posting recipes of protein rich nuts and seeds. The daughter loves almonds and this made her eat them all the more. What more to ask for!


Protein – Almonds

Recipe from here


Honey                             2 tbsp

Cinnamon powder       1/4 tsp

Almonds                         1  cup

Salt                                   1/4 tsp heaped

  • Preheat the oven at 175C
  • Heat the honey in a microwave safe bowl for 1 minute on low power
  • Add the cinnamon and almonds to the honey and mix well
  • Line a baking tray with parchement paper
  • Spread the almonds on parchment paper
  • Bake for 10-12 minutes
  • Take the tray out once after 6 minutes and give it a shake
  • Let it cool completely
  • Transfer it to a bowl and mix with salt
  • Enjoy!


  1. Let the almonds cool completely before transferring to the bowl. I did not wait long enough and the skin on the almonds came off. While it did not make an impact on the taste, it did not look very pretty.


This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80


Roasted Chana Dal


Today is the final day of lentil and bean based protein dishes for this mega marathon. I have recipes for 8 different lentils and beans and varied dishes like a soup, breakfast and main course. Today’s recipe is a simple and quick snack – roasted chana dal / bengal gram. You can have it as is or mix it with some puffed rice and chutneys and eat it like a bhel puri. I have a super quick bhel puri recipe that you can check out. If you do not have the chutneys you can still fix yourself a ‘sookha bhel’ (dry bhel).

I don’t use chana dal very often. Its use is mostly restricted to being part of all mixed rice varieties I make or in the ‘dosa chilly podi’. So in my effort to use it more, I picked this crunchy recipe for this marathon.


The seasoning for this roasted chana dal can be anything of your choice depending on your palate. I had some ‘desi tadka’ spice mix that I needed to use up and so I used that. You can use red chilly powder, chaat masala, etc.

Protein – Bengal gram / chana dal

Recipe adapted from here

Makes 1 cup


Bengal gram                                  1 cup

Oil                                                    2 tsp

Spice powder mix                        1 tsp





  • Soak the chana dal in water for an hour
  • Drain it and place it in a vessel with enough water to fully cover the chana dal
  • Heat the vessel and bring to boil
  • Simmer for a minute and turn off the gas
  • The chana dal should be cooked but retain its bite and not become mushy
  • Spread it on an absorbent towel for around 15 minutes to dry
  • Preheat the oven to 200C
  • Line a baking tray with 2 layers of aluminium foil
  • Toss the chana dal with the oil, spice mix and salt in a bowl
  • Place the chana dal on the baking tray in a single layer
  • Bake for 30-40 minutes
  • Remove the tray every 10-12 minutes and give it a shake
  • The chana dal will be crisp and will become crisper on cooling
  • Allow it to cool and store in an airtight container
  • Enjoy!


This is my post for the Mega Marathon under the theme, ‘Protein Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Bread Au Gratin


Shakespeare asked ‘what’s in a name?’ I am sure he would change his mind if he saw today’s world. The name makes so much of a difference. Even regular simple things are enhanced by a fancy name. Our curiosity is piqued, our temptations increase and we get that impulse to buy the fancy stuff just to see what the fuss is all about. Similarly when I heard the name of this dish on Venkatesh Baht’s show, I conjured up very droolworthy images in my head and wanted to try it immediately. Fortunately for me, the recipe is simple and I could rustle it up quickly.

On the show, he went on to make white sauce and sauté veggies and mix them and stuff them in the bread. I was lucky that I had some leftover pasta that I made for my daughter the previous day. I used that as the stuffing and finished the entire dish in a flash. So here goes –

Serves 2-3


Bread slices                                      6

Leftover pasta                                 1/2- 3/4 cup

Cheddar cheese, grated               5 tbsp



  • Preheat the oven to 250C
  • Cut off the edges of all the bread slices
  • Use a cookie cutter or small cup and cut a round shape at the centre of 3 of the bread slices such that it has a hole in the middle
  • Place one such slice on top of a regular bread slice and make 3 such pairs of bread slices
  • Fill each pair with the pasta till the hole in the top slice of the bread is full
  • Top generously with grated cheese
  • Bake for 6-7 minutes and broil for 3-4 minutes till the cheese starts to turn golden brown
  • Slice them into two and serve warm with ketchup
  • Enjoy!


This is part of the Bake-a-thon 2016

Bread Pockets


I have been terribly late in posting for this year’s Bake-a-thon as you can see multiple posts on the same day as against the schedule of thrice a week. I have been baking 3-4 dishes on the days I have time which has resulted in a flurry of activity, piling of dishes on the sink and me running helter skelter around the house with my bemused daughter in tow. As is always the case, when under pressure you fall back to your comfort zone, which in my case are the recipes from Venkatesh Bhat’s show – Samayal Samayal.

I had a loaf of bread and no ideas when Mr.Bhat came to my rescue with two simple dishes which fit the bill perfectly. One is this delightful and flavoursome bread pockets which involves packing every slice of bread with your choice of filling and baking it to golden brown. Yumm. I have used a paneer filling but you can replace that with any other filling like potatoes, leftover vegetables, noodles, pasta, etc.


Bread slices                                5

Paneer                                          50 gms

Spring onion                               6-8

Olives, pitted and chopped    6

Coriander leaves                         from 10-12 stalks

Red chilly  powder                     1 tsp

Ginger, grated                             1″

Butter, at room temp                1-2 tbsp




  • Preheat the oven to 250C
  • Place each bread slice in a plate of water and then press it between your hands gently to squeeze out the water
  • Use a rolling pin to gently roll the bread slice and take out any excess water
  • Be careful to ensure the bread slices do not tear
  • Mix all the other ingredients, except butter, thoroughly in a bowl
  • Divide the paneer mixture into 5 portions and fill each portion in one slice of bread
  • Roll the bread slice to cover the mixture and seal on all sides by gently pressing the two ends of the bread slice together
  • Brush the bread slices with butter on both sides
  • Bake for 7-8 minutes and broil for 3-4 minutes till both sides are golden brown
  • Serve warm with ketchup
  • Enjoy!



This is part of the Bake-a-thon 2016

Stuffed Tomatoes


We have a new vegetable vendor in our complex who gets fresh veggies and fruits and sells them at a reasonable price. As part of his marketing, he has come up with the offer of free tomatoes. Yes, as many as you like. All you need is to have bought at least one other vegetable. Cool right? So, needless to say my house is overflowing with tomatoes at all times. It is so hard to shake off that silly feeling of grabbing what is free. But I come home and sanity prevails and I am left wondering how to use up all the tomatoes. The daughter is exhausted with tomato soups and tomato rice and tomato juice.


So when I was at a loss to come up with a baked dish for today’s post, I figured it has to have tomatoes because, duh! So I picked out whatever ingredients were in the fridge and pantry and set out to make the dish as I went along. Modestly speaking, it was quite delicious. I liked them so much that I finished them all without leaving any for my husband. He saw the pictures on the laptop and went ballistic. So I have promised to make them again tomorrow because, free tomatoes. Yay!

Makes 5 stuffed tomatoes


Tomatoes, medium                 5

Paneer / cottage cheese         60-70 gms

Roasted garlic                           2 cloves

Pitted green olives                   1 tbsp

Mixed Italian herbs                  1 tsp

Chilly flakes                                1/2 tsp

Fresh coriander                          To garnish



  • Preheat the oven at 200C
  • Cut a slice from the top of the tomatoes and scoop out the inner flesh and seeds
  • Cut a small slice from the bottom of the tomatoes t ensure they can stand well without falling
  • Rub oil on the skin of the tomatoes 
  • Mix all the other ingredients except fresh coriander to form a crumbly mixture
  • Fill the tomatoes with the paneer mixture
  • Place them on a baking tray and bake for 12 minutes
  • Remove from the oven and garnish with fresh coriander 
  • Serve warm
  • Enjoy!





This is part of the Bake-a-thon 2016

Mint Pakoda


There is a nice cool breeze blowing now in Bangalore and it sometimes results in a mild fog in the morning. When you step out of the house you rub your hands together for the little warmth that it gives you. You want all meals to be piping hot and you know you shouldn’t leave clothes out overnight because it will get wet in the morning with all the dew. Hot tea is welcome at all times and if it is with some crunchy pakoda then you feel total bliss. So this is for the Bangalore weather!


Only when you have the need to finish off an ingredient soon do you realize that there are recipes you have never tried. I have had bhajiyas and pakodas from a variety of ingredients but somehow missed the mint leaf. So this theme and the large bunch of mint led me to the discovery of mint pakoda. It is very similar to the onion pakoda, not bhaji made in the ‘Bhavan’ restaurants of Chennai but the thin crispy pakodas made in Mumbai. Chennai onion bhaji is dicing the onions horizontally and deep frying them in chickpea flour similar to potato and raw banana fritters. But the pakoda version is thinly dicing onions and separating them completely and then mixing them with minimal chickpea flour, just enough to coat it and then adding very little water and deep frying them which ensures the very crispy version. I followed the same method for the mint leaves and it turned out quite good. So here goes –


Fresh mint leaves                                  from 15 stalks

Chickpea flour / Besan                         2-3 tbsp

Ajwain                                                        1/4 tsp

Red chilly powder                                   1/2 – 1 tsp

Oil for deep frying




  • Wash the mint leaves thoroughly
  • Heat the oil in a pan
  • In a medium bowl, take the mint leaves, chickpea flour, ajwain, chilly powder and salt and mix well
  • Add water little by little to bring all the ingredients together
  • Ensure that the chickpea flour coats all the mint leaves fully
  • Once the oil is hot, take a spoonful of the mint mixture and gently drop into the oil
  • Fry till the pakodas turn golden brown and then take it off the oil
  • Repeat till the entire mixture is similarly deep fried
  • Serve hot with ketchup or any chutney of your choice
  • Enjoy with a cup of tea!


This is my post for the Blogging Marathon under the theme – One ingredient Three Dishes.


Check out the Blogging Marathon page for other marathoners doing this BM.

Anything Goes Burger


There are days when you need to make something but don’t have the ingredients. This recipe is for those days. Want a burger but don’t have much to make a patty? Pick anything and everything in your fridge and pantry and ta da! Your burger is ready. My original plan was to make a lentil burger but I used up part of the lentils for another dish and I did not have enough to make this one. So I improvised and pulled out stuff that needed to be used and got this one ready.

This burger has some one eyed peas, boiled potato leftover from my potato burger, cornflour paste from my paneer burger, deep fried papad because only one was left and it would otherwise create a fight in the house as to who would have it, boiled carrots leftover from what I made for my daughter, one bread slice, leftover coriander and chilly paste. I am sure most or similar items would be available at home all the time. Trust me these make a good combination. So here goes –

Makes 1 Burger


One eyed peas, soaked and boiled                               4 tbsp

Potato, medium sized, boiled                                       1

Carrot, small, boiled                                                        1/2 -1

Deep fried papad                                                               1

Cornflour paste                                                                1 tsp

Red chilly powder                                                             1/4 tsp

Coriander leaves-green chilly paste                          1/2 tsp

Powdered oats                                                                   1 tbsp

Bread slice, powdered                                                     1

Burger bun                                                                         1


Tomato slices                                                                    1-2

Onion slices                                                                       1

Mayonnaise                                                                       1-2 tbsp

Oil for shallow frying



  • Mash the peas and potato nicely so as to ensure no lumps are left
  • Crush the papad into smallest bits so that it is easy to mix with the rest of the ingredients
  • Mix all the ingredients, except for the burger bun and oil to make a patty dough
  • Shape the dough to form a patty as wide as the palm of your hand and set aside
  • Heat a pan and add some oil
  • Once the oil is hot, add the patty and fry till both sides are golden brown
  • Slice the burger bun horizontally into two and toast it, if you like
  • Spread the mayonnaise over the lower half of the bun
  • Place the patty over it and then place the tomato and onion slices on top of the patty
  • Place the top half of the bun over the onion slices
  • Serve with ketchup
  • Enjoy!




Check out the Blogging Marathon page for other marathoners doing this BM.

Potato Burger


After the yummy paneer burger, I have a more classic version today which is a vegetarian’s go-to option – Potato Burger or as McD calls it here Aloo Tikki Burger. I have made the patty for this one countless times but never as a burger style. Usually we make it as aloo tikki and have it with chutney or ketchup as an evening snack. I figured I could put this into a bun and make it a delicious burger with some mayonnaise and cheese.

I am no fan of lettuce and I so I have avoided it in my recipes but you can add it if you like. I am probably one of the few people who likes to eat capsicum raw. So, for some green, I have included a slice of capsicum in this burger instead of an onion. If you leave it out, I will totally understand. This patty recipe is from my mom and a family favorite. So here goes –

Makes 2 burgers

Potatoes, large, boiled                            2

Bread slices                                                2

Chilly powder                                             1/2 -1 tsp

Garam masala                                            1/2 tsp

Coriander leaves, finely chopped        2-3 tsp


Oil for shallow frying

Burger buns                                                2

Mayonnaise                                                2 tbsp

Tomato slices                                             2-3

Capsicum slices                                         2

Cheese slices                                              2



  • Peel the potatoes and mash them to ensure no lumps are left
  • Take some water in a plate and soak the bread slices in the water, one by one
  • Squeeze out the water and add the bread slices to the mashed potatoes and mix well
  • Add the chilly powder, coriander leaves, garam masala and salt and mix well to form a patty dough
  • Divide the dough into two and shape each part into a patty the size of your palm
  • Heat some oil in a pan
  • Place the patties on the oil and fry them till both sides are golden brown
  • Remove from the pan and set aside
  • Cut the burger buns horizontally into two and toast them lightly, if you like
  • Apply some mayonnaise on the lower half of the bun and place the patty over it
  • Top the patty with tomato and capsicum slices and place a cheese slice on top
  • Cover the cheese slice with the top half of the bun
  • Serve with ketchup
  • Enjoy!


This is my post for the Blogging Marathon under the theme – Burgers.


Check out the Blogging Marathon page for other marathoners doing this BM.

Cheesy Ropes


This week’s theme at the Blogging Marathon is tea time snacks. This reminds me of this awesome samosa kachori shop in Bangalore which was very close home. Usually the husband would walk to the store around 4 pm during weekends and get fresh and hot kachoris (for me) and samosas (for him) and we would have those with tea. I miss that shop and the owner who was one of the few people in Bangalore who spoke to me in Hindi and we would spend time chatting whenever I went there much to the husband’s dismay because he cannot understand why people need to talk to each other.

Now that we are in a non-samosa kachori place, it falls to my lot to come up with tea time snacks. I, as always, try to minimize work, vessels used and calories, in that order. I saw this particular recipe in a cookbook I bought in Kuala Lumpur. It has easy baking recipes for simple dishes like carrot cake, etc. This recipe is very easy but not so good on the calorie front. But, one cant have everything, everytime, right?

So here goes –


Butter                                   60 gms

Cream cheese                   60 gms (softened to room temperature)

Egg                                        1

Salt                                        ½ tsp

Pepper                                 ½ – 1 tsp

All purpose flour             180 gms’

Baking powder                 1 tsp



  • Preheat the oven to 175 C
  • Cream butter and cheese
  • Beat in the egg and add salt and pepper
  • Sift in the flour and baking powder
  • Combine to form a soft dough
  • On a lightly floured board, roll out the dough and cut into strips.
  • Hold one end of the strip in each hand and twist in opposite directions to form a spiral shaped strip
  • Place on an ungreased baking tray and press the ends lightly on the tray
  • Bake for 10-12 minutes or till golden
  • Transfer to a wire rack to cool
  • Store in an air tight container and enjoy it with tea!



  1. The original recipe suggests using white pepper powder. I did not have it and so used garlic pepper. It gave an additional flavour and was good.
  2. On cutting the dough into strips, you could cut the strips into halves which would make smaller ropes which are easier to handle and eat.
  3. Makes yummy finger food for toddlers. Mine has been gobbling them up like there is no tomorrow.

Check out the Blogging Marathon page for other Marathoners doing this BM