Sunday, 19 June 2016

Bread Masala

Hi Foodies! While today's recipe is a bit common, I still find this a bit unique : taking a staple and relatively boring food of the western countries and making it the main ingredient of part of lip smacking Indian street-food like delicacy. 

By the way sorry for the bad picture, was in too much hurry to eat, as the smell had already given a hint of whats coming, and my wife had given me a piece to taste while cooking :)


  • 6-7 Bread slices (cut into 1"cubes)
  • 1" Ginger piece crushed 
  • 1 Green chilly crushed 
  • 1/2 cup cabbage strips or 1/4 cup capsicum strips or 1/2 cup mix of both
  • 2 tbsp tomato ketchup 
  • 1/2 to 1 tbsp red chilly sauce depending upon taste 
  • 1/2 tsp sugar Salt as per taste 
  • Coriander leaves 
  • 1/2 tsp oregano herbs  
  • Loads of love to yourself, family, friends, neighbor and whoever is giving you company :)


In a kadai add 1 tbsp oil, add crushed ginger, crushed green chilly.  Saute it for 10 seconds.
Add capsicum strips. Saute it till cooked.
Add red chilly sauce, tomato ketchup, oregano herbs, salt and sugar. Saute it again.
Add 1/4 cup water. Boil it.
Add Bread cubes, saute it again. Sprinkle coriander leaves.

Bread Masala is ready to enjoy!

Monday, 23 May 2016

Jackfruit seeds baked in molten jaggery (Dessert)

Hi all, this recipe is something my grandma used to prepare when we were kids, and it was the jackfruit seasons. Wife made it today and made me so nostalgic ^-^


  • Jackfruit seed : 10 to 12 unpeeled,
  • water : 1/2 cup
  • Grated jaggery: 3 to 4 spoons


Prepare the Jackfruit seeds:

  • Boil the unpeeled jackfruit seeds in separate water
  • Once they cool down, peel them.

Prepare the jaggery:

  • Boil the 1/2 cup water in a Kadai on high flame.
  • Add the grated jaggery. Keep stirring till the jaggery dissolves.
  • Switch to low flame.
  • Keep stirring till the jaggery gets a bit thicker.
  • Add the boiled and peeled jackfruit seeds and let it on low flame for two minutes so that the seeds absorb the jaggery water.

Thursday, 19 May 2016

Eggplant/brinjal, potato and cheese sandwitch

Hello friends, posting after a long time :)

This is a sandwich we designed to have a mild taste, as we wanted to try something other than the regular one, and we didn't want to try mushroom as food poisoning was in season. You may want to choose the bread carefully keeping in mind the recipe.  Please


  1. Sliced bread (Sandwich bread recommended)
  2. Eggplant/Brinjal
  3. Potato
  4. Cheese Slices (we used Amul Cheese Slices)
  5. Butter for roasting
  6. Salt (to taste)


 Filling preperations:

  1. Make 4mm slices of Eggplants and Potatoes
  2. Smear all the slices with salt(as per taste) and roast on non-stick pan and keep aside. Roast only till it cooks. Make sure it does not end up crispy. Roasting till it is on the brink of getting crispy gives best results.


  1. Butter one slice of bread on one side 
  2. Roast the bread on the non-stick pan, buttered side down
  3. Place a few roasted potato and eggplant slices on the currently roasting bread slice.  (optionally sprinkle pepper as per taste: but not recommended as it may end up killing the intended subtle taste of the sandwich)
  4. Place the cheese slice over it.
  5. Place a buttered bread slice (buttered slice up) over it.
  6. Keep flipping the sandwich till you get the same effect as grilled sandwich.
    In conclusion I would suggest to try one sandwich to fixate on the taste and filling before you go ahead. If you don't like the subtle taste a lot of different ready masala could be tried in different combinations. Other than standard Gharam Masala / Chilly Powder/ Chat Masala, don't forget to try Puliyogre powder, Aamchur Powder,, turmeric, etc..

    Will be waiting for your feedback :)