Baked sweet potato chips


Who does not enjoy chips?  So here is a much healthier version – sweet potato baked chips which you can enjoy guilt free. My daughter, Ria, tried these out and loved them. She encouraged me to make them and they were easy, flavorful and nutritious.   These awesome chips require only olive oil, sea salt and pepper.  

What you need:

2 sweet potatoes (Shakarkandi in Hindi)

2 tsp olive oil

sea salt and pepper – to taste

Any other seasoning you like

How to make:

  1.  Preheat oven to 300 degrees Fahrenheit
  2. Rinse and dry the sweet potatoes.  Cut them as thin and evenly as possible.  Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
  3. Toss the slices in olive oil and add salt and pepper.  Spread evenly on a baking tray in a single layer.  Place the baking tray in the middle rack in the oven.


4.  Remove once crisp and golden brown(about 35 mins).  But each oven varies so you will have to keep an eye on them.   Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.



Savory cup cakes



Rains have finally hit Delhi and the weather has suddenly improved!  This called for celebrating with a new recipe.  These delightfully flavorful and nutritious cupcakes are made from semolina (suji) and have lots of healthy veggies.  This is a super easy dish to make for breakfast or when you have guests over for high tea!

What you need:

1 cup semolina (suji/rava)

1 cup Yogurt

1/2 cup Water

1 small Onion finely chopped 

Ginger-1 inch piece grated

3/4 cup Peas

2 Carrot grated 

Green chili finely chopped 

1/2 tsp chili powder

1/4 tsp Turmeric powder

Salt to taste

2 tbsp Oil

1 tbsp Curry leaves

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1/2 tsp Baking soda

1/2 tsp Baking powder

2 tbsp Sesame seeds

How to make:

1.  Preheat the oven to 350 degrees.

2.  Take a muffin tin and grease it.

3.  In a bowl mix semolina, yogurt, chili powder, turmeric powder, salt and all the vegetables including onion, ginger, green chili.  Add water to make a smooth batter.

4.  In a small pan, heat 2 tbsp oil ,add mustard seeds,when it starts crackling, add cumin seeds and curry leaves. Pour this oil in the semolina batter and mix well.

5.  Mix baking powder and baking soda into the batter and stir well.  Pour the batter into the muffin tin.  Garnish with sesame seeds and bake for 35-40 minutes.

6.  Serve hot with mint chutney or tomato ketchup.



Recipe courtsey:



Spinach and cheese balls


Melting in the mouth spinach and cheese balls

Guest recipe by Pratima:

Pratima loves making innovative recipes especially for snacks.  When I was at her place last week, she came up with these really delicious Spinach and Cheese Balls.  This tasty and savory treat combines the goodness of spinach and cheese!  So here is her recipe:

What You need

½ cup boiled spinach

4 bread pieces with edges cut off

¼ cup grated cottage cheese

¼ cup grated processed cheese

Salt, red chilli, chaat masala to taste.

Oil for frying

 How to make:

1.  Knead the bread pieces with the boiled spinach in a bowl..The water of the spinach is enough to make the dough- if too dry then add 1 tbsp of water. Season with salt to taste.


2.  Make filling of both types of cheese with salt, red chilli powder and chaat masala

3.  Make small ball of the dough, and make space to put the filling inside.

4.  Let balls rest in fridge for half hour and then deep fry.


Serve hot  with salad and sauce!



Matar (Peas) Kachori


The next dish that Pratima demonstrated was matar kachori (stuffed peas bread).  They were delicious and we just couldn’t stop eating them!

“The traditional Indian snack-Kachori- with a filling of green peas is nutritious and a change from the usual daal(lentil) filled ones. These light kachoris go very well with green chutney or tamarind sauce.”



1 cup boiled green peas

1 tbsp finely diced ginger and green chilli

a pinch of hing (asfoetida)

½ tsp garam masala

¼ tsp ground roasted cumin seeds

a pinch of red chilli powder

salt to taste

1 cup of flour

1/3 cup water to make dough

1 tbsp clarified butter ( ghee)

oil for frying


1.  Heat 1 tbsp oil in a pan and add the peas.  Toss in the spices and hing and ginger/chilli to peas. Stir well and cover cook till tender.

2.  Coarsely mash the peas with a heavy spoon.  Keep aside.



 3.  Take flour separately and add ghee and salt to taste . ( can add a pinch of bicarb soda for extra crispness)

4.  Add water to the flour and knead well. Leave covered with wet cloth for 20 minutes in warm place.

5.  Roll out to 2-3 inch rounds, and fill each with 1 tsp of pea mixture.

6.  Secure ends well, and pat to 3-4 inch small rounds again- taking care that the filling does not spill out.



7.  Deep fry till golden brown ( tip- put in hot oil, turn gently and fry on low flame- they will swell up ).

8.  Serve hot with green coriander chutney or tamarind sauce.

Dahi Kebabs


My friend, Pratima, was visiting me from India.  Part of all the fun we were having included showing each other some new recipes!  I totally loved what she made, and asked her to contribute these new dishes  for my blog.  In Pratima’s words:

“This delicious snack is easy to make and nutritious . The surprise element is the yogurt filling with a tangy taste.”

~ Pratima

 What you need:

( makes 8 )

 4 tbsp yogurt

 ½ cup small diced onion, red+green+yellow bell pepper

¼ tsp chilli sauce

¼ tsp mustard sauce

 1 tbsp fresh coriander

salt and pepper to taste

7) 8 plain white bread slices

8) 2 tbsp oil for shallow fry

How to make:

1.  Tie the yogurt in a muslin cloth and hang to drain for 5-6 hours

2.  Add the onion, bell peppers

3.  Add seasoning, sauces.. mix well

4.  Cut edges of bread and roll out with a rolling pin so that the air spaces even out and the slices become thin

5.  Put 1tsp of filling in the middle and roll the slice gently.. close ends with wet hands


6. Heat oil in shallow pan- should be medium hot

7.  Put in kebabs gently..flip over in 2-3 minutes or till golden brown

8.  Drain on tissue

9.  Serve hot with green chutney!

Mushrooms topped with goat cheese


I loved the portobello mushrooms topped with goat cheese which my niece had made in Toronto, and just had to try out the recipe when I returned home. The only thing that I did differently was to add crispy brown onions as a topping.  These mushrooms are incredibly delicious and easy to cook.  They are rich in copper and selenium and B-6 vitamins, thus regulating the immune system and inflammation.   Portobello mushrooms will retain their nutrients when stir-fried, grilled, or microwaved.  They are  substantial enough to be the centerpiece of a dish. You can also use them instead of meat ….grill or broil them and serve them like a hamburger. Cook portobellos with other veggies, such as green beans and sweet peppers, and serve them as a side dish or in a pita sandwich with a drizzle of olive oil and vinegar.

What you need:

2 large portobello mushrooms

4 oz fresh goat cheese

1 tbsp extra virgin olive oil

A sprig each of fresh thyme, cilantro, basil and dill

2 tbsp of crispy brown onions

Salt and pepper to taste

How to make:

1.  Drizzle the mushrooms with olive oil and season with salt and pepper.  Grill the mushrooms on medium heat.  Turn over and cook both sides.

2.  In a mixing bowl, mix goat cheese, salt and pepper and the chopped fresh herbs. Mix till a creamy texture is obtained.

3.  When the mushrooms begin to soften and their juice begins to run, place a dollop of the goat cheese right in the center of each mushroom.

4.  Grill till the cheese is nice and bubbly.

5.  Remove from the grill and sprinkle some crispy brown onions on top of the cheese.  Serve hot and enjoy!

Pav Bhaji

An appetizing and authentic Indian meal

An appetizing and authentic Indian meal

I always look forward to going to my bhabi’s house as she loves to experiment and makes the most delicious food. This time, she taught me how to make pav bhaji – a tasty and popular dish that consists of butter buns (pav) eaten with a thick and spicy potato based curry (bhaji). This fast food, that originated on the streets of Mumbai, is a quick and easy staple in Indian cuisine. A special thanks to bhabi for sending in this recipe!

~ Ria

What you need:

For the bhaji

1 cauliflower – chopped

4 carrots – peeled and chopped

5 potatoes (medium sized) – peeled and chopped

1/4 bottle gourd – peeled and chopped

1 green pepper – chopped

1 onion – grated

1 green chili pepper – chopped

1/2 tablespoon ginger garlic paste

3 tomatoes (2 pureed, 1 chopped)

1/4 cup fresh coriander leaves – chopped for garnish

1/2 onion – finely chopped for garnish

2 teaspoons of pav bhaji masala (easily available in Indian grocery stores)

salt (to taste)

1/2 tablespoon butter (more can be added for extra flavor)

1/2 teaspoon red chili powder

1 teaspoon chaat masala (easily available in Indian grocery stores)

1 teaspoon tomato ketchup (to taste)

For the Pav

12 pav/buns (easily available in Indian grocery stores)

Butter (as desired)

How to make:

For the Bhaji

1. Chop all the vegetables (except green pepper). Pressure cook them along with roughly 2 cups water (don’t add too much water, it should not cover the vegetables). The vegetables can be steamed or boiled as well. Cook the vegetables till they are soft. Once done, drain the excess water.

2. Heat oil in a pan and add onion along with the green chili pepper. Saute till the onion is light brown. Then add ginger garlic paste and saute for another 2 minutes.

3. To this mixture add the pureed tomatoes and pav bhaji masala. Saute till the oil separates. Then add the chopped tomatoes along with the chopped green pepper. Saute for another 2-3 minutes.

4. To this mixture add add all the vegetables and mash them well with a fork or a potato masher. Using a spatula, stir the whole mixture for 3 minutes.

5. Add salt, butter, chilli powder, and chaat masala to the vegetables and stir. You can adjust the flavor by adding a little tomato ketchup if you like it a bit sweet or more pav bhaji masala if you like it a bit spicy. Continue to stir for another 12-15 minutes and then turn off the heat.

6. Garnish with finely chopped coriander leaves and onions on top.

For the Pav

1. Horizontally slice each pav into 2 and then apply butter on both sides.

2. Heat a tava/skillet and then place the pav on it. Toast both sides till they are lightly brown. You can even toast the pav in a toaster and apply butter once they are lightly toasted.

Serve pav along with the bhaji and enjoy!