Tag Archives: starter

Papad Balls


5 Cheese slices (or 5 Amul cheese cubes)
2Tbs corn flour
2 Tbsp all purpose flour
2 unroasted Papads grinded into Very small pieces.


Mix corn flour and all purpose flour with about 3 to 4Tbsp of water to make it into a paste (Make sure of the consistency.. It should not be too thick nor too liquid)

Now take the cheese slices and break them and make them into balls. Now dip the balls into the corn and all purpose flour paste and roll them in the grinded papad pieces. Make sure that balls are completely covered with papad pieces.

In a pan heat the oil, once the oil is hot fry the papad balls in a medium flame un till golden in color. Serve them hot with ketchup or coriander mint chutney.


You can also add pepper and chilli flakes to corn flour and all purpose flour paste to make it little spicy if you like.

Any doubt please feel free to contact us and do post your reviews.



Lasagna Roll


5 sheets of Lasagna Pasta

2 cups of Pasta Sauce or Marinara Sauce

3 cups of shredded Mozzarella cheese

1 cup of fresh basil leaves chopped

For sprinkling the cheese at the top finally while serving use Parmesan cheese.

For Filling

1 onion chopped

1/2 cup canned corn or American corn

1/2cup chopped carrot

1/2 cup chopped french beans

salt as per taste

1/2 cup fresh cream

1 Tbsp Olive oil


In a pan boil the water then add Lasagna sheets and boil them. Once they are boiled strain the water and spread the sheets seperately so that they dont stick to each other.

Heat another pan and add oil  once the oil is hot add chopped onion until transulent then add corn, stir for two mints then chopped carrot until little tender and then add beans stir for another 5 mints also add salt and then add fresh cream and stir untill the mixture becomes tight.( that would be for approx. another 3 to 4 mints).IMG-20160227-WA0015

Preheat the oven for 20 mints at 190C. Take a Muffin tray grease the moulds and then add pasta Sauce of about 1/2 Tsp in each mould then sprinkle few strands of grated cheese approx of 1Tsp in each mould.  In a plate take one Lasagna sheet and spread Marinara Sauce (Pasta Sauce) and then add the vegetable mixture you made and then sprinkle grated cheese and finally add some basil leaves. Now roll the Lasagna sheet forming a cycliderical shape. Repeat the same for other sheets as well and then place them all in the Moulds. Add few more mixture from the top and sprinkle cheese as well.

Now the tray is ready to go in side the oven. Bake  it untill the cheese melts or for approx about 10 to 15mints. once baked take a plate spread the sauce at the bottom then the Lasgna above it  in the  plate and add 2 to 3 Tbsp of Pasta sauce on the top of each Lasgna and sprinkle the cheese on the top and serve it.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

Capsicum Rings


3 Capsicum of different colours or of your choice

Paneer Stuffing:

2 Finely chopped green chillies

1 bowl Grated and crumbled paneer

1-2 tsp Cumin seed

Salt ( according to your taste )

Black pepper ( according to your taste )

1 tbsp Oil

Potato Stuffing:

1 bowl boiled and mashed potato

1/2 tspn Cumin seeds


Red chilli Powder , Pepper and salt (as per taste)

Quinoa Stuffing:

1 bowl of Quinoa.

1 tomato chopped.

1/4 bowl of onions

1/4 bowl of carrot

1/4 bowl of french beans.

1/4 bowl of Peas.

Canned Black beans (drained) (optional)

2 to 3 drops of lemon

Coriander (optional)


Recently Updated1


Potato Stuffing:

In a pan take Oil and once the oil is hot add cumin and saute for a 2 seconds and then add green chillies followed by mashed Potato. once you add the Potato saute for 2 to 3 minutes and then add chilli powder , ginger  and salt.  keep it on gas for another 5 to 7 minutes until all the spices are mixed well.

Quinoa Stuffing:


In a pan add oil and then add  onions once the oil is hot.. add rest of the Vegetables once the onions are translucent. cook them until the vegetables are tender and then add  tomato followed by chilli Powder, Salt and 1 tbsp of salsa and mix them well for about 2 mins.. at this point you can finally add Quinoa and mix it again and let it cook for about 10 mins approx. Off the Flame and then add lemon and black pepper.

Stuffing the Peppers:

Wash and dry Capsicum with cloth. Cut capsicum into thick rings (1 capsicum -3 rings). Remove the seeds with knife.  Now in a pan add oil after it get heated add cumin and green chillies later mix it to paneer along with salt and black pepper. Now take two rings. Place small ring inside the big one see that there is a gap between two rings for the filling  Now add white fillings in the centre and potato (Quinoa) stuffing between two rings. Take a pan or tawa apply oil and place the stuffed  rings and  gently turn the ring after 5mints approx  when u see light brown colour ( i like crispy so roasted it till brown) do the same on both side of the ring. Capsicum rings are ready. Serve with mint chutney , ketchup.

Note : if necessary add cornflour to bind paneer.

If  the small ring doesn’t fit into big ring cut the small portion of the capsicum ring which your going to place it inside the ring and with the finger just hold  the ring while you put your stuffings. once the stuffing is completed the inner ring would stand stiff.

Make sure capsicum rings are of same  thickness. If you like capsicum ring to be tender  you can either boil the capsicum until little tender  or you can also roast the  ring of the capsicum until little brown with 1 tspn oil.

layout of stuffed capsicum can be of your choice.. get creative 😉

In Quinoa stuffing you can use any Vegetable of your choice..

you can also use 1 tsp Beetroot juice or 2 tbsp Mint chutney to make the paneer look colorful. or you can use both if you’re planning to use just Paneer stuffing. (Make two parts of grated paneer to one part add beetroot juice and little bit of salt according to taste and mix it. Repeat the same with other part  but with mint chutney.)

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

Semolina(Sooji) Patty


1 Cup Sooji
1/2 Cup of water
1/2 cup of milk
Ginger 1 tbsp Grated
As per taste – Black pepper, salt, chat Masala.
2 chopped green chillies
4 tbsp ghee(melted butter)
1/2 cup grated cheese( you can also use small cubes depending on number of patty you are going to make)


In a pan add ghee. Once the ghee is hot add Sooji and roast it for about 5mints make sure the sooji doesn’t turn brown. Then add ginger, salt,pepper, cut masala and green chilli and stir it well for about another 5mints. Then add water and milk on low medium flame and keep stirring it until sooji gets tight and all the water disappears.

This slideshow requires JavaScript.

Take the pan off the flame and let it cool for 10 to 15mints. Once Sooji gets cooled make small patties of that by stuffing the cheese in the centre and then keep it in the freezer by wrapping it completely or by placing it in a airtight container for about 2 hours.
After 2 hours take it out and deep fry it in a pan and serve it hot by sprinkling little more chaat masala on the top with green chutney or Ketchup.


you can also store it in freezer overnight and use it next day when u need it.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.



%d bloggers like this: