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Sunday, February 18, 2018

Baguette Pizza

Baguette Pizza 
(Cooking in a jiffy )

Par baked baguette is a must to keep in your larder.

Usually, students and the young generation are so busy studying or working that they don't have time to bother with cooking .

The sheer convenience of ordering a pizza via an App can promptly debit anywhere between £10 -  £12 (or €)

Basically, a pizza is a flat bread with sauce and toppings! All a baguette does is replace the pizza  base which is usually white flour dough. When buying baguette, one can buy wholemeal or multigrain or even gluten free which are definitely healthier options.

A baguette pizza will satisfy your hunger for a fraction of the price of a pizza !


  1. A jar of spaghetti sauce ( are short of time !)
  2. Grated cheese 
  3. Any of the following-
  • Chopped onion
  •  red and green bell peppers
  • mushrooms
  • sliced olives
  • courgette chopped small
or any vegetable lying around in your fridge.


  1. Cut baguette in even halves
  2. Spread desired amount of sauce
  3. Sprinkle cheese
  4. Add toppings
Bake in a pre heated oven at 180 C for about 3-4 minutes 

Enjoy with a dash of Chilly flakes,Chilly oil or Tabasco

Courgette Spinach Soup

Courgette & Spinach Soup 

One of my favourites with the goodness of Courgette and the added nutrition of Spinach.
          Very easy to prepare.


1 Medium sized Courgette . Washed and diced into cubes
1 Onion peeled, washed , chopped roughly
1 or 2 handful of Spinach .Washed 
1 small potato , peeled and chopped (Optional)
1 Tbsp vegetable oil
Salt and Pepper to taste

Tip: Keep boiling water ready in kettle or a pan  to minimise cooking time

  1. In a medium sized pot, add oil.
  2. Add onions and fry for two minutes on low heat
  3. Add diced courgette (and potato ). Stir. Cook for 2-3 minutes
  4. Add hot water enough to cover the vegetables. Cover with a lid. Let it boil for 7 minutes. ( If you have a timer, please use it )
  5. Add spinach leaves, Salt and Pepper . Mix.
  6. Let it cook covered for further few minutes till the spinach is wilted but still green in colour. ( Over cooking will result in discoloured veggies )
  7. Blend with a hand blender till a smooth texture is obtained
  8. If desired, add some more boiling water.
Enjoy in a mug or a bowl with toasts, dry toast, crackers or as a starter.

Saturday, October 14, 2017

Chart to help convert measures of Ingredients

A chart to aid in measuring Tsp/Tbsp/Cup

    1/2 tablespoon    =  1 1/5 Teaspoons

    1    tablespoon    =  3 Teaspoons

    1/4 cup               =   4 Tablespoons

    1/3 cup               =  5 Tablespoons + 1 Teaspoon

    1/2 cup               = 8 Tablespoons

    3/4 cup               = 12 Tablespoons

    1 cup                  = 16 Tablespoons 

Liquid measures conversion 

1 Tsp    =   5 ml  

1/2 tbsp  =  7.5 ml 

1 Tbsp   =  15 ml

1/4 cup   =  60 ml

1/3 cup   =  78 ml

1/2 cup  =   120 ml

3/4 cup  =   180 ml

1 cup     =   240 ml

Wednesday, October 11, 2017


                                    A VERY SIMPLE RECIPE FOR BIRYANI 

  1. 2 cups rice, boiled till almost done or a day old cooked rice ( preferably Basmati )
  2. Mixed vegetables - cut small size  3 -4 cups ( Carrots,Beans,Cauliflower,Peas )
  3. onions grated  or finely chopped 1/2 cup
  4. Ginger - Garlic paste 2 tsp
  5. Green chilles 1 or 2 slit in half (optional )
  6. Coriander powder 4 tsp
  7. Turmeric powder  1 tsp
  8. Garam masala ( or Biryani Pulav masala) 1 tsp
  9. Chilli powder 1/2 tsp (or more if you like spicy )
  10. Vegetable oil 4 tbsp
  11. coriander leaves chopped 1/2 to 1 cup as desired
  12. 2 tsp lemon juice 
  13. Salt to taste 


  1. Heat oil and add cumin seeds. Let it brown.
  2. Add the onions and Ginger Garlic paste.Saute till lightly browned.
  3. Add the vegetables.Stir fry on a low heat till semi cooked.
  4.  Add the green chillies and the powdered spices.
  5. Add salt to taste.
  6. Mix in half the coriander and lemon juice and cook for about 5 minutes.
  7. The water should be absorbed by now. At this stage, remove half the vegetable mixture  in a bowl.
  8. Even out the remaining vegetable and layer with  half of the rice .
  9. Cover with the rest of the vegetables and a layer of rice again.
  10. Cover and leave on the lowest heat for about 10 minutes.
  11. Serve garnished with coriander.
  • If you like, you can slice onions and fry them till brown and add a layer on the top.
  • Alternatively, you can layer the vegetable and rice in an oven proof glass serving bowl and cover and cook for 10 minutes at 160 C 
  • For a typical Biryani, you can soak few strands of Saffron in 2 tbsp warm milk for 15 minutes. Squeeze the strands with your fingertips. Add it to the rice and mix well . 

    Note:  It is not always possible to have a variety of vegetables at home.  
              Try to make with any of the following as an alternative or addition
             Peppers ( Stir fry and keep aside .Do not overcook )

Sunday, October 1, 2017

Capsicum rice recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 2-3

  1.     Basmati rice or any long grain rice   1 cup
  2.     Capsicum   1 meidum sized
  3.     Onion   1
  4.     Peanuts   1 tbslp (optional)
  5.     Sambar powder  3 tsp 
  6.     Ginger garlic paste  1/2 tsp (out of a jar or fresh )
  7.     Turmeric powder  1/4 tsp
  8.     Cumin seeds  1/4 tsp
  9.     Oil  1 tblsp
  10.     Coriander leaves  few (Optional )
  11.     Garam masala  1/2 tsp
  12.      Salt to taste

  • Wash the rice and soak it in water for 15 mins.
  • Cook the rice by adding 1 1/2 cups of water and half the salt.
  • When it is done, spread it in a plate and allow it to cool completely.
  • Heat a kadai and add the oil.
  • Throw in the cumin seeds,when it splutters add ginger garlic paste.
  • Add  the  chopped onions.
  • Fry till golden brown .
  • Add the Sambar powder, turmeric powder and salt to it and saute for a few minutes. 
  • Finally add the kitchen king masala and the chopped capsicums and mix well.
  • After a minute, switch off the flame.
  • Make sure the capsicum should not be overcooked
  • Garnish with coriander leaves.       
  • Serve with onion raita.
         Instead of Sambar powder, you can add Rasam powder or Vaangi chaat powder.

         Instead of Garam Masala, you can add Chana masala or Choley masala.

         If you don't have these, simply add Turmeric powder, Coriander powder, Cumin powder, Red Chilly                
         powder and some aamchur (mango) powder/ lemon juice

Thursday, August 31, 2017


Tzatziki makes a refreshing accompaniment . It's versatility to be relished as a sauce or a dip for veggies, crackers, toasted Pita, Bread Sticks makes it a healthier option as compared to  fried savoury snacks.

  1. 2 cups Greek Yogurt ( or any other thick yogurt )
  2. 1 medium Cucumber grated . Squeeze the juice out in a bowl ( you can drink the juice ! )
  3. 1 or 2 garlic cloves crushed or finely grated
  4. 10 Mint leaves finely chopped (fewer or more depending upon availability.)
  5. A small handful of Dill leaves , finely chopped ( Optional )
  6. If you don't like mint or dill, you can replace with Parsley or Coriander.
  7. 1/2 a lemon juice (Optional )
  8. Salt to taste
  9. Pepper to your taste
  10. A dash of Cayenne Pepper if you like


In a bowl, mix all the ingredients.
Chill for at least an hour.

Note:  If the yogurt is not thick, you can lay a kitchen towel on a thick layer of newspaper and spread the yogurt on the kitchen towel. Alternatively , you can tie the yogurt in a kitchen towel and let it sit in a colander and let the liquid drip  out . Make sure to keep a bowl under the colander.

In case you don't have garlic , mint, dill, parsley or coriander, I'd still suggest to go ahead and make it. It will be delicious anyways!

Tuesday, May 30, 2017

(without preservatives)

Preparation time : 10 minutes
                                          Cooking time   :     5 minutes

  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon oregano ( optional )
  • 2 cloves garlic, cut in slivers ( optional )
  • 2 tablespoons sugar ( optional )
  • 1 tablespoon salt
  • 20 - 30 medium sized jalapeno peppers, washed, dried with tea towel , sliced evenly into desired thickness

 Method :

  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  2. Let sit for at least 10 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar. 

  3. Make sure that the jar is clean and dry. It's a good idea to squirt some vinegar in the jar, shake it and discard before adding the Jalapeños.

  4. This can be stored  in the fridge for up to two months. 
  5. Every time you take out some of the pickle ,make sure that the brining liquid covers the remaining pickle.