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Thursday, September 14, 2017


Serves: 2-3 loafs
2 bread loafs
1 medium sized chopped onion
1 small sized finely chopped carrot (optional)
1 small finely chopped red bell pepper
1 small finely chopped capsicum
1/4 cup boiled corn
1-2 medium sized boiled and mashed potatoes
1/2 cup crumbled paneer (cottage cheese)

1-2 tbsp pizza sauce or tomato sauce
1/2 tsp sugar
1/2 tsp oregano or mixed herb
1 cup grated cheese (I used processed)
1/4 cup butter 
Salt and pepper to taste

For White Sauce: 
1 tbsp all-purpose flour or whole wheat flour
2 tbsp butter
1 cup milk
salt and pepper

In a pan, add little oil and saute onion till it sweats (no need to turn it brown). Add finely chopped carrot, little water, around 1/4 cup, cover and cook till carrot becomes soft and tender, don't over cook it.

Once carrot is done add boiled and mashed potato, crumbled paneer. Add salt, pepper and oregano. Mix well.

Add boiled corn, finely chopped bell peppers, sugar and pizza sauce. Give a good and nice stir. Turn off the flame and keep aside.

If you are planning to pack in kids school tiffin box, prepare the above filling a night prior to ease your work next morning like I did.

For White Sauce: 
In same pan or another pan, melt butter, add flour and saute till fragrant. Add milk whisking continuously to avoid any lumps. Cook till it thickens slightly. Turn off the flame.

Take a loaf, slit from center. With the help of scooper or spoon take out the crumbs keeping sides intact as shown in pics below.

You can store the crumbs in freezer and use for binding or you can feed birds.🙂

Spread white sauce as base, put vegetable filling over it, spread more white sauce over it. Sprinkle grated cheese all over and top with butter cubes for browning.

Bake or toast loaf in pre-heated oven at 200 degree Celsius for 10-15 minutes or till base is crispy and brown.

Let it come down to room temperature. Slice and serve or pack in kids school lunch box.


1. Add some oil in pan, saute onion till it sweats.

2. Add finely chopped carrot..

3. Add water.

4. Cover and cook till soft and tender.

5. Add boiled and roughly mashed potatoes.

6. Add crumbled paneer

7. Salt, pepper and oregano.

8. Add finely chopped bell peppers and boiled corn.

9. 1/2 tsp sugar.

10. Pizza sauce.

11. Mix well. Turn off the flame and keep aside.

12. I gave this to kids in their school tiffin box, so I stored it in fridge overnight.

For White Sauce:

1. Melt butter, add flour and saute till fragrant, don't turn it brown.

2. Add milk.

3. Add salt and pepper.

4. Whisk continuously. 

5. Cook till it thickens little bit. Don't make it too thick as after becoming cold it will become more thick.

6. Take loaf, slit from center with the help of knife.

7. Scoop out the crumbs making sure the edges are intact.

8. Like this, don't over do, else the base might break.

9. Spread white sauce.

10. Add vegetable filling.

11. Put some more white sauce.

12. Add grated cheese all over. Bake at 200 degree Celsius for 15 minutes.

13. After 15 minutes.

16. Slice and serve in breakfast.

17. Or pack in kids school lunch box.

Monday, September 4, 2017


Serves: 9-10 rolls
1 medium sized chopped onion
1/2 cup peas
3-4 medium sized boiled potatoes
9-10 bread slices (white/ brown/ multi-grain)
1 tsp mustard seeds (rai)
Few Curry leaves
1 tsp coriander powder (dhaniya powder)
1/2 tsp garam masala
1/2 mango powder or chaat masala ( amchur powder)
Salt and red chilli to taste
1 cup water
Oil for deep frying

In a pan, put some oil, add mustard seeds and let it splutter, add curry leaves and chopped onion. Cook onion till golden in color.

Add peas. Cover and cook for 5 minutes or till it's done. If required add little water.

Once peas are done, add salt, coriander powder, garam masala, mango powder  and chilli. Mix well. Add roughly mashed boiled potatoes.

Mix well. Cook for 2-3 minutes.

Turn off the gas and keep aside.

Take bread slices trim the edges. Using rolling pin flat the slice from all over.

Take water in deep bowl or pan, dip bread slice and squeeze out the excess water by pressing it between your palm. Make sure not to keep in water for long or it will break.

Now keep potato stuffing on it and roll the bread as shown in pics below.

Stuff and roll all the breads and keep aside.

Heat oil to medium. Deep fry rolls not more than 2-3 at a time.

Deep fry till golden brown and serve hot or pack in kids school lunch box.



1. Heat oil add mustard seeds, let it splutter, add curry leaves and chopped onion.

2. Once onion is golden brown add peas. Cover and cook till potatoes are done.

3. Once peas are cooked add salt and other spices.

4. Mix and add roughly mashed potatoes. Cook for more 2-3 minutes. Turn off the flame and keep aside.

5. Trim edges of the bread.

6. Roll the bread using rolling pin.

7. Dip bread slice in water. Squeeze to take out excess water.

8. Keep stuffing in the center of the bread.

9. Flip it.

10. Fold the other side.

11. Closed from all the sides.

12. Like this.

13. Press gently between your palms and give it oval shape.

14. All done.

15. Deep fry till golden brown.

16. Serve with tomato sauce or pack in kids school lunch box.

Sunday, August 6, 2017


1/2 cup Maida (all-purpose flour)
1/2 cup milk powder
1 cup milk (room temperature)
1/2 tsp fennel seeds (saunf)
1/4 tsp baking powder
1/4 ghee (clarified butter) for shallow frying

For Sugar Syrup:

1 cup sugar
1 cup water
few strands of saffron (kesar) (optional)
Nuts for garnishing (optional)

Mix together milk powder and maida. Now add milk little by little whisking batter continuously. Make sure not to add milk in one go or lumps can be formed. Add fennel seeds and keep batter aside for 15 minutes.

By the time batter is resting prepare sugar syrup.

For sugar syrup mix together water, sugar and saffron. Turn on the flame and let sugar dissolve completely in water, stirring meanwhile. As soon as sugar melts, turn off the flame.

Let's get back to batter. Add baking powder and mix. Heat ghee in pan, preferably non-stick pan. Add a laddle full of batter over hot ghee and let it cook on medium flame. Once you see bubble appearing on top flip it and cook on the other side for 1 or 2 more minute or till it is brown.

Soak it in sugar syrup for 1-2 minute. Hold it upright to remove excess syrup. Keep on plate. Garnish with chopped nuts and serve.

1. Add milk little by little, use whisker if possible for mixing batter, it will help to get smooth lump free batter.

2.  Add baking powder just before preparing malpuas.

3. Make sure ghee is not very hot or cold. It should be medium hot.

4. The only way to know if it is cooked from underneath is to see the bubbles appearing on top. As soon as bubbles start appearing on top it means it is cooked from down.


1. Mix milk powder and maida. Add milk little by little. Whisk it well to make lump free batter.

2. Cover and keep batter aside for 15 minutes.

For sugar syrup:

1. In pan, mix together sugar, water and few strands of kesar.

2. Cook till sugar dissolves completely. Turn off the flame and keep aside.

Let's get back to batter: 

1. Mix batter. This should be the consistency of batter. Thick but flowing.

2. Put 1/4 tsp baking powder just before preparing.

3. Heat ghee in pan.

4. Keep flame medium and pour laddle full over hot ghee.

 5. Wait till bubble appears on top.

 6. Flip and cook from the other side too.

7. Soak in sugar syrup.

8. Hold it and remove the excess sugar syrup.

9. Keep on plate.

10. Serve with chopped nuts and enjoy this simple and quick sweet dish this holi and don't forget to share your feedback.