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Monthly Archives: November 2016

Several Sandwich Recipes

Achari Cheese Toast


4 Bread slices

¼ cup Chopped Vegetables like cucumber, corn kernels, grated carrot, spinach, mushrooms

½ Grated Cheddar Cheese

¼ cup Hung Curd

1 tsp – Indian Pickle (use any pickle of your choice)

1 tbsp (finely chopped) Coriander Leaves (or Spring Onion)

Salt to taste

A pinch of black pepper

A few drops of Olive oil


  • Preheat the oven to 200 degree C (or 400 degree F).
  • If you have the 3-in-1 combo oven, you have to select the convection mode for this.
  • Arrange the bread slices on the rack that comes with the oven or on a baking tray.
  • Toast it for 4-5 minutes. You can use sandwich bread, brown bread, multigrain bread, French loaf or any bread of your choice.
  • In the meantime, take the other ingredients in a mixing bowl (hung curd, cheese, chopped vegetables, coriander leaves, salt, pepper powder and pickle).
  • Mix it. You can make it without any vegetables too.
  • The addition of any fresh herbs like coriander leaves or spring onions adds freshness to the sandwich.
  • Drizzle few drops of olive oil and spread the cheese mixture evenly on the toast.
  • If you prefer, add some additional cheese or chili flakes on top for a beautiful presentation.
  • Repeat the same with all the bread slices.
  • Arrange the slices back on the rack or the baking dish. Select the grill mode (or broil mode) and grill it for 5-7 minutes till the cheese melts.
  • Enjoy the tasty cheese toast with a cup of tea as a snack or a quick meal.

Peanut Butter Banana Sandwich


4 slices French bread

2 (sliced into circles) Bananas

4 tbsp Honey

4 tbsp Peanut Butter

Butter – as needed for toasting


  • Slice the bananas into circles and drizzle the honey over it. Gently toss it together.
  • Apply peanut butter on one side of each bread slice and spread the banana mixture over it.
  • Top it with the other slice of bread.
  • Heat a griddle, add little butter and toast the sandwiches till both sides are brown and crispy.
  • Drizzle some honey over the sandwiches, top with some whipped cream, fresh berries and enjoy as a snack or meal.

Pizza Stone For Grill

In order to bake mouth-watering pizza, you will need to use a grill large and powerful enough to maintain temperatures at 500 degrees F with only a few burners lighting. For best results, you will need an indirect cooking zone or a section of the grill grate with burners underneath switched off.

This brand called Kalamazoo Hybrid Fire Grill should be able to do it for you. However, beware that not all grills are capable of serving this purpose. But just in case you don’t have this setup in place, you could use a baking stone that fits snugly on top of the indirect cooking zone.

With the pizza stone inserted into the grill, you should bring it up to temperature. Most pizza stones will require one hour of heating before they are ready for use.

Meanwhile, you should have your pizza ingredients ready so that when the time hits the one hour mark, you will be all set. To achieve that smoky flavor, you will use wood smoke for that matter.

Please Note

Use a pizza peel with the baking stone to make it easier to remove or place dough on the stone. Before you can put the pizza dough on the pre-heated stone, make sure you sprinkle the peel with some cornmeal before placing the dough on the stone. This will make the dough slide easily off the peel and onto the baking stone.

Never cut your pizza on the stone, otherwise, you will damage your knife and pizza slicer. Instead, make use of your pizza peel to transfer it from the stone to a cutting board where you can perform the cut into the desired segments.

Simple Dip Recipes


This Middle Eastern favourite tastes great with a variety of snacks. Despite its wonderful, creamy texture, the dip is low on calories, making it the apt choice for people who love snacking but are also conscious about their health. Enjoy it with pita bread, lavash or fresh vegetables. It can also be used as a spread in a sandwich in combination with veggies of your choice.


2 cups boiled chickpeas

1/4th cup lemon juice

1/4th cup tahini

3-4 garlic cloves, minced

2 tbsp olive oil

Salt to taste

Method: First blend the tahini in a blender to get a smooth, creamy consistency. Keep it aside and move on to the chickpeas. Divide the chickpeas into small batches and blend separately. This is to ensure that you get a smooth consistency and prevent big bits of chickpeas. You can add a few tablespoons of water to get the right texture. Then, simply add all the other ingredients and blend well. Pour some extra virgin olive oil over the hummus while serving. Additionally, if you enjoy spicy food, you can add paprika to the recipe.


A Mexican favourite, salsa is another one of the healthy dips you can whip up at home. It’s best enjoyed with tortilla chips or nachos but can also be served with a variety of fried snacks like nuggets, fries and fritters.


4 tomatoes

1/4 cup finely chopped onions

2 tbsp chopped cilantro

1 tsp crushed jalapeno

2 tbsp fresh lime juice

2 garlic cloves, minced

Salt to taste

Method: Roughly blend the tomatoes in a blender to get a chunky texture. Combine all the other ingredients. You can store this preparation in an airtight container in your refrigerator for 5-6 days.

Coconut Milk Malaikari Recipe


  1. Prawn Middle size: 500 grams
  2. Coconut: 1 Piece
  3. Onion chopped: 2 pieces
  4. Ginger paste: 1 & half spoon
  5. Red chilly powder: 1 spoonful
  6. Turmeric powder: 1 spoonful
  7. Jeera powder: 1 & half spoonful
  8. Coconut Milk: 1 Cup
  9. Tomato Puree: 2 spoon
  10. Ghee: half cup
  11. Green chilly: 4 or 5 Pieces
  12. Garam Masala powder: 1 tea spoonful
  13. Salt: As per taste
  14. Sugar: As per taste
  15. Coriander Powder: 1 tea spoonful
  16. Kishmish: A Few fresh pieces
  17. Cumin Powder: 1 Tea spoon

The Cooking Procedure

  1. Wash all prawn properly with sufficient water.
  2. Now shallow fry all the prawns and put them in another bowl.
  3. Now put the gas on and put a cooking pan on it.
  4. Put 2 spoonful of ghee, now fry the chopped onion with little bit of sugar for colour.
  5. Now add ginger paste on the onions, When it will be fry Put turmeric powder, red chilly powder, coriander powder, tomato puree, jeera powder and make sure that Masala is fried properly.
  6. Now put the prawns on it, and fry it properly with the coconut milk, add salt and sugar according to taste. Add Kishmish and now let it cook in the steam flame.
  7. After sometime add Garam Masala on it and switch off the gas.
  8. Now bring out the dish on a bowl.
  9. Now garnish the dish with chopped coconut pieces and green chillies.
  10. Serve it with hot steam basmati rice. It tastes really awesome.
  11. A word of caution for all; Dont forget to keep the dish watery and never let it completely dry.
  12. You should try to switch off the gas after the first boil of the prawn malaikari