Garlic Cheese Bread

As typed by Milo…

This post is dedicated to my dear friend and office confidant Laura. She gifted me this bottle of authentic Olive oil which she got all the way from Spain to Norway to India. Thanks Laura. Yet another inspiration to keep cooking with my spouse.cheese garlic bread

Ingredients –

1.5 cups All-purpose flour/Maida,

1 tsp. active dry yeast,

½ tsp. sugar,

2 tbsp. olive oil,

Pepper powder,

Italian spice mix/pizza masala,

½ cup water,

2 cheese cubes,

4 tsp. garlic paste,

Salt to taste

Method –

Slightly warm ½ cup water and put sugar and yeast and let it stand for 15 minutes till the yeast bubbles up.

Take 1 cup flour and mix it with 1 tbsp. olive oil and the yeast solution. Knead it well and keep the dough covered in a warm place for an hour.

The dough will rise to double the quantity.

After an hour, punch the dough to remove the air and mix in ½ cup flour, salt to taste, pepper and Italian spice mix as per your taste. Knead the dough well for around 5 minutes.

Cover and keep it in a warm place to rise. It will take another 45 minutes to an hour.

Now knead the dough for 2 to 3 minutes and divide it into 2 portions.

Take the first portion on a flat surface and roll it out into a circle using a rolling pin.

Apply 2 tsp. garlic paste evenly on the rolled surface and sprinkle with grated cheese.

Press the cheese lightly with your fingertips so that it sticks to the dough.

Now fold the rolled circle into half, press and seal the edges lightly.

Apply 1 tbsp. olive oil on the outer surface of the bread and sprinkle Italian seasoning over it.

Do the same steps for the other portion of the dough.

Preheat the oven at 220 degree Centigrade for 10 minutes.

Place the bread on the baking tray lined with aluminum foil. Cut it into 4 pieces using a knife and bake for around 10 to 15 minutes.

Relish it when its hot.


Corn n Oats Baked Cutlets

Ingredients –

2 cups boiled and mashed potatoes,

1 cups roasted oats (I used Quaker oats and roasted them for a while),

2 tbsp dried kasoori methi,

1 cup boiled sweet corn,

1 onion finely chopped,

3 green chilies finely chopped,

2 tsp ginger garlic paste,

1 tsp cumin seeds,

1 tsp oil,

1 tsp garam masala powder,

1 tsp lemon juice,

Salt to taste

Method –

Dry roast kasoori methi in a skillet and keep aside.

Heat oil in a pan and crackle cumin seeds and add green chilies and onion to this and fry for a minute.

Add ginger garlic paste to the onion and continue frying till the onion is translucent.

Switch off the gas and let it cool.

Crush the kasoori methi with hands to a fine powder.

In a big bowl mix potatoes, oats, corn, kasoori methi powder, garam masala, fried onions, lime juice and salt.

Mix all the ingredients well and form round cutlets. Coat them with oats and line them on a greased baking tray.

Bake them at 200 Degree centigrade for 10 minutes each on both the side.

Alternatively you can shallow fry them with little oil.

Serve hot with ketchup.

Mushroom Quiche

It’s been a long time I have posted something on the blog. Our house was getting renovated all this while and it’s not that I was busy with it. I just could not get connected to the internet. Things were not in its place.

Now that everything is set I will try my best to post at least one recipe every week.

So here is a recipe for a Quiche I adapted from Nags of Edible Garden. She has an amazing space. You just cannot go wrong any where in making this and is absolutely delicious. I had a few mushrooms remaining so decided to go on with the mushroom stuffing. You can have a chicken or paneer or any other vegetable stuffing of your choice. So here is the recipe.

For the filling-

8 to 10 button mushrooms,

1 big onion chopped lengthwise,

½ tsp Pepper powder,

1 tsp butter,

Salt to taste

For the topping-

2 eggs,

1/4th cup milk,

½ cup grated cheese,

Salt to taste,

½ tsp Pepper powder

For the crust-

1.5 cups All purpose flour (Maida),

1/4th cup cold butter (I used Amul butter),

1 egg,

Salt to taste,

Iced cold water to knead the flour

Method –

Cut 1/4th cup butter into small cubes and mix it well with the All purpose flour.

Break an egg into the flour, add salt and knead the dough lightly with very little cold water. Make a ball of the dough and refrigerate it for an hour.

Heat 1 tsp butter in a pan and fry onions till brown. Next add chopped mushrooms and continue frying till mushrooms are cooked. Season with salt and pepper. Switch off the gas and allow it to cool.

Roll the dough with a rolling pin like a thick chapatti and place it in a greased pie pan/cake pan.

Bake it at 230 degree C for 10 minutes.

Take it out of the oven and fill the mushroom stuffing evenly on the crust.

Beat 2 eggs lightly mix in milk, cheese, salt and pepper. Pout this over the mushroom filling and bake it at 175 degree C for approx 20 minutes. Check if the milk egg mixture has got set by piercing a knife. If not, then bake for some more time.

Allow it to cool for 10 minutes and carefully de mould it. Cut and serve when warm.

Nippattu / Rice flour fritters

I had seen this recipe floating on most of the blogs during Diwali and I made a few at that time. That lot got over pretty soon so thought of making it some time again but somehow was not finding time. This time when my parents visited me I made it with the help of my mom. Milo had got different shapes of cookie cutters for me and I chose the star as it was Christmas time when I made them. We all liked them and I also sent a small batch for my sister Shilpa who lives in Goa. They taste good with hot evening tea and you cannot stop eating just one. The original name of this fritters is Thattai or Nippattu but at my place we call them stars.  Now off to the recipe…


3.5 cups rice flour (I used store brought rice flour),

½ cup urad dal,

1 tbsp soaked chana dal,

10 to 15 flakes of garlic,

10 to 15 curry leaves,

3 tsp red chili powder,

2 tsp ghee/butter,

Salt to taste,


Oil to deep fry


Dry roast urad dal and grind to a fine powder.

Mix this powder with the rice flower, red chili powder and salt.

Crush garlic with a pestle and tear curry leaves into 3 to 4 pieces with hand.

Mix garlic, curry leaves, chana dal and ghee with the above rice urad dal powder mix and knead to make smooth dough with little water.

Take a portion of this dough and place it on a plastic sheet. Place another plastic sheet on the top and roll the dough evenly with a rolling pin.

Cut out into different shapes and prick with a fork to avoid fluffing up when frying.

Deep fry in hot oil till crispy.

Grilled vegetables (Desi style)

Saturday was a rainy day in Mumbai and Milo started feeling hungry in the evening. He entered the kitchen and saw a small bag of baby potatoes lying unused for a long time. He also wanted to try something with the skewers of the OTG so he thought of making grilled veggies but we didn’t have any grilling sauce. As usual he did some experiments and came up with a fantastic garlic flavored sauce with simple ingredients every kitchen will have.

It tasted so nice that he was forced to make it again on Sunday evening. You can also add malai paneer and mushrooms.


6 baby potatoes cooked in little water till done,

6 cubes of capcicum,

6 cubes of onion,

6 cubes of deseeded tomatoes,

15 flakes of crushed garlic,

1/ tsp coriander powder,

¼ tsp pepper powder,

½ tsp red chillie powder,

¼ tsp chillie flakes,

2 tsp butter/ghee,

Salt to taste


Combine all the ingredients from garlic to salt. Mix well to make a nice garlic sauce.

Make one hole each in the center of all the vegetables with a pointed scissor.

Skew it on a skewer as shown in the photo. Apply the sauce evenly on the skewed veggies and grill it in an OTG for 10 minutes with the top filament on.

Now rotate the skewers and grill them for another 5 minutes.

Serve hot with the garlic sauce and dash of tomato sauce.

Maggie Bhel

Tired of eating the same boiled Maggie noodles all the time when you feel hungry then try this amazing tempting maggie bhel.

A very quick evening snack for a hungry stomach…


1 packet Maggie masala noodles,

1 onion finely chopped,

1 tomato finely chopped,

2 tsp tomato ketchup,

1 tsp green chili sauce,

Finely cut coriander leaves for garnishing.



Crumple the noodle bar and dry roast in on a slow flame till golden brown.

Once it’s cooled completely mix in the onion tomatoes, chili sauce, tomato ketchup and Maggie tastemaker.

Garnish with coriander leaves.