Veg Cheese sandwich  or veg cheese toast is a very popular street food/snack in Mumbai.It's filling  and  very yummy.Loaded with cheese this gooey cheesy sandwich makes a yummy evening snack  or a better option for light dinner as well.I can have this sandwich anytime.Kids love  cheesy sandwiches you can add more vegetables to make it healthy.

 It's been  a fav since childhood.. I still love to have this anytime of the day .You can use cheddar  or any cheese here I have used go chutney cheese slice and amul cheese .

how to make veg cheese sandwich
4 bread slices
butter as needed
chutney as required
 1 potato  boiled
1 tomato sliced
1 cucumber
grated cheese as needed
2 cheese slice
chaat Masala as per taste

  • Apply  butter  on one side of the bread slice
  • On the other Apply chutney and place Cheese slice
  • Place the tomato,cucumber and potato over he buttered bread slice
  • Sprinkle some chaat Masala 
  • Generously add some grated cheese
  • Cover with the other slice
  • To grill this apply little butter and toast it till brown and crisp You could use the tava /toaster to toast it.
  • Grate some more cheese serve hot with  ketchup or chutney

Rasmalai is a very popular Bengali Indian sweet made from milk its Chenna dumplings with sweetened milk. One of my personal favourite. I have always been a fan of Bengali sweets you can check rasgulla and malai chamcham in my blog this rasmalai is almost similar to those two sweets posted here.
Rasmalai/rossomalai happens to be  a  favourite  at my place Everyone  loved  this spongy  mouth melting  sweet.
Do try this yummy sweet you will be amazed to see how easy it is to make this at home if you follow this recipe to the T you too will get spongy melt in mouth rasmalai..

1 litre cow milk (full fat)
1/4 cup sugar
3 -4 cardamom seeds
2 tbsp lime juice/vinegar

1 litre milk
1/2 cup sugar/as per taste
Few strands Saffron/kesar
1/2 tsp cardamom powder
1 tbsp chopped pista
1 tbsp chopped almonds

Boil milk and switch the flame off.
After 3-4 minutes add lime juice or vinegar.
The milk will begin to curdle.

Once the milk has curdled, pour It in a sieve lined with muslin cloth.
Add 1 to 2 cups water to wash the vinegar or lime taste.
Squeeze the whey and hang the muslin cloth to let the whey drain completely for 30 to 40 minutes.

Take the whey in a thali or plate or on your kitchen counter.
Knead the whey for 4 to 5 minutes.
Once kneaded well shape it into a log and divide into equal parts
Roll each chenna ball to a round disc.

In a pressure cooker add 3 cups water and 1/4 cup sugar and cardamom powder.
Once the sugar melts add the chenna balls one by one.
Cover the pressure cooker with the lid and it come to full pressure.
After one whistle switch the flame to Sim and cook for exactly 5 minutes.
Switch the flame off and open the lid only after one hour.

Meanwhile prepare the milk for the rasmalai.
In a pan take milk and reduce the flame to sim and keep stirring it.
Stir it continuously.
Add the cardamom powder sugar and saffron and let it boil well.
We don't want the milk to reduce to that of rabdi but the consistency should be thick.
It takes about 20 minutes.
Add the chopped pista and almonds.
Open the pressure cooker lid, you will see how beautifully the chenna balls have doubled and are spongy.

Remove the chenna balls with slotted spoon and with the help of another spoon gently press each chenna ball.
Add the chenna balls to the prepare milk and place it on gas stove and let it cook on 2 minutes on sim.
Now cool the rasmalai for 5 to 6 hours and serve chilled.
Enjoy mouthmelting b spongy rasmalai in the comforts of your home.

Use full fat cream cow milk
You can add a drop of yellow colour to the chenna before kneading it.
The sugar can be added as per your taste, you may increase o reduce the amount of sugar 
Knead the chenna gently.
You can cook the chenna balls in an open pot i prefer pressure cooker.
Serve chilled

Strawberry smoothie ..A wonderful way to start  the  day .Smoothies are perfect for  breakfast  ..Since  strawberries are in season i love having smoothies with  strawberries alone or with a combo of strawberry and any other  fruit .All you  need is  just few  ingredients and 5 minutes .

8 to 10 strawberries  hulled
1/2 cup yogurt
1/2 cup milk
2 tbsp  sugar/honey
1/2 tsp vanilla extract

  • Cut the strawberries into  pieces
  • In  a blender blend all  ingredients until smooth and creamy 
  • You can add few  cubes of ice and  blend
  • Pour it in jug or glass and serve

Chettinad Pepper Chicken is one of my favourite dish from  the  Chettinad cuisine .Chettinad is a region  from state of Tamil Nadu. Chettinad cuisine  is popular for spicy flavorful  dishes .Chettinad cuisine  uses lot of  spices like  pepper stone flower  star anise etc.

Chettinad cuisine  has a plethora  of stupendous  dishes one of  which is  Pepper Chicken which  is one of most  popular dishes from this  cuisine the   other  being  chettinad chicken  which  ill be posting  soon.
This  pepper  chicken  is  fiery and lip smacking ,the ingredients  used  here  are  simple and  easily available. The main hero of this dishes  is freshly crushed pepper which is  added at the  end to bring out the  flavor  .This  pepper  chicken  goes well  with  rice/pulao/appam/roti or porottas. Do try this  delicious  Chettinad Pepper chicken

500 gm chicken
1/4 tsp turmeric powder
1/2  tsp lime j̀uice
1 tsp pepper powder

2 onions  chopped
2 tomatoes
1 1/2 tbsp freshly crushed black pepper
2-3 cardamom seeds
3-4 clove
1 cinnamon stick
1 tsp red chilli powder
 1 tbsp  coriander  powder
 1 tsp fennel powder
2-3 sprig curry leaves
1 tsp lime juice
 1 1/2 tbsp oil
chettinad milagu kozhi


  • Wash the  chicken  pieces well  add salt ,pepper, lime juice and  turmeric  powder  and leave  aside for 15 to 20 minutes.
  • Meanwhile  chop the  onions and  tomatoes  fine.
  • Heat the  vessel  add oil once  oil is  hot add  whole spices, curry leaves followed by  onion and  ginger  garlic  paste
  • Fry well  till raw smell  goes off and the onions turn  light brown.
  • Then  add the chopped  green  chillies and  chopped  tomatoes,saute well  till it turns  mushy.
  • Add the  coriander  powder  and  chilli powder  ,fennel  powder and  saute  for  a  minute
  •   then add the chicken  pieces  and  saute for 4 to 5 minutes.
  • Add about 1/4 to  1/2 cup water and  mix well.
  • Cover with  a  lid and  let  it  cook over medium flame  for  10  to 12 minutes
  • The  chicken  needs to be tender and cooked  well
  • Check  for salt , add if  needed
  • Lastly  add the  crushed  pepper and mix well .
  • Switch the  flame  off and  add lime juice and  serve hot with  rice/chapati,paratha or poori


  • I have   come  across  many  chettinand recipe  and  some  state that  the chicken is  never  marinated i always  like to  use marinated  chicken hence  have  applied  salt turmeric  and  lime juice
  • adding  green  chillies  is purely  optional you  can  skip  green chilles and  add 1 tsp red chilli powder more  instead
  • Also  some use  whole  red chillies instead of  chilli powder you  can  add 3 to 4 broken  red chillies  and  skip  green  chillies
  • Amount of pepper  added depends on your  tolerance  level  but  this  dish gets  its taste and  flavor from  pepper .
  • Don't skip  curry leaves it gives a  unique  flavor
  • you  may  use  chicken  on bone  or completely  boneless  the choice  is yours.

Finally made it
 There were tins of caramel condensed milk lying in my pantry brought by my hubby .I usually lick the tin off but since it's highly fattening I hav kept it closed in the upper shlef of my kitchen cabinets where my hands can't reach .
But it is always on my mind 😂😂finally gathered some guts and opened one tin to make some icecream and the rest I used for this sumptuous cake
This cake is one of the best est cake I baked till date was just a experiment.i referred many recipes online but wasn't happy with any so just made a small cake as an experiment .The cake turned out to be super awesome therefore quickly made note of it so that I can keep baking this awesome goodness.
I have used Nestle caramel you can use Ddl or make.caramel sauce and use it

for the cake
125 gms flour
1 tsp vanilla extract
1 tsp baking powder
1/2 tin caramel condensed milk
100 gms butter
2 eggs .

Sift the flour and baking powder and keep aside.
In a bowl take butter and beat it
Then add eggs ,vanilla extract and continue to beat
Add the condensed milk and beat it till well combined.

Add the flour and mix well
Pour it in the prepared Tin
And bake it for 45 mins .

let it cool completely
Slice the cake into 2
Prepare the whipped cream by beating cream icing sugar on a high speed till stiff peaks formed,i have aded 2tbsp caramel for caramel icing
Apply a dollop of whipped cream and crumb coat it,repeat with the remaining cream and cover the cake completely
For The flowers i have used russian nozzles and the icing is swiss meringue buttercream.
Will be updating the smbc icing soon

If you don't have caramel condensed milk use half tin condensed milk and 2 tbsp of caramel instead .

Mushi cutlets in appe pan

Fish balls are nothing but fish cutlets shaped in balls and fried in Appe pan ..We love fish cutlets at home esp My hubby loved it so made this on his request ..This time I decided to give it a round shape and fry it with very little oil .
This yummy fish ballad were loved by all those who tried ..I served it along with some mustard and ketchup ..You can serve this as an appetizer for any parties or dinners ,it sure will be a crowd pleaser .
Crispy fish balls
The recipe is pretty simple ..I have used shark fish you may use any fish you prefer .If you don't have an appe pan you can shape them in croquettes or cutlets and pan fry them .

2-3 medium sized Shark fish
4-5 Green chillies
1/2 cup coriander leaves
1 teaspoon cumin seeds
1 tsp Lime juice
1 1/2 inch Ginger
6-7 cloves garlic
1-2 Bread slices
Bread crumbs as needed
1/2 tsp garam masala powder
1/2 tsp pepper powder
Turmeric powder 1/4 tsp
Boil the fish with salt ,turmeric powder and water .
Discard the thorn and shred to pieces .
Chop the coriander and mint also chop the green chillies garlic and ginger fine .
Mix together all this with a slice of bread in mixer until it all blends well.
Remove this mixture in a bowl add garam masala powder ,lime juice and salt if required ,pepper powder and mix well .
Make small balls.
Mix cornflour with water and make a slurry.
Dip each balls in cornflour Slurry and roll it in breadcrumbs until each ball is well coated .
Keep it in the fridge for 10-15 minutes .
Heat oil in a pan ,once hot deep fry till golden brown .
I have used Appe pan to fry these .
Heat Appe pan add few drops of oil in each cavity .
Reduce the flame to medium and fry till golden brown.
Using wooden skewers remove each ball once fried on kitchen towel or absorbent paper .
Serve hot with ketchup or any dip .

You can use any fish like rawas ,salmon tuna mackerel etc
I have never used eggs for fish cutlets if you prefer you may use .
Refrigerate for 15 minutes at least .

Thai Chicken Peanut Butter Noodles ,spicy yummy chicken noodles taste simply yumm ..If you love noodles and want to try something different than Hakka and schezwan style then try this peanut butter noodles .
You can use spaghetti instead of noodles ...

3 packets egg noodles 200 gms each
200gms chicken breast
1red bell pepper
1 yellow bell pepper
1green capsicum
1 carrot
3-4 Spring onion
1/4 cup peanuts
1 tsp sesame seeds .

For the sauce
1/2 cup peanut butter
2 tbsp siracha sauce
1 tbsp soya sauce
1/4 cup chicken stock
1 tsp honey
4-5 garlic minced
1 inch ginger minced


Boil noodles with salt till done
Make sauce by mixing all ingredients
Boil chicken and shred to pieces .
Heat a pan add oil then add minced garlic ,spring onion and carrots saute on high flame

Add bell peppers and saute for.some time .
Add the sauce and mix well .
Then add in the noodles and toss it we till the sauces have coated the noodles.
Add the shredded chicken and mix
Lastly add the spring onion green and sesame seeds and peanuts and serve 

 You may adjust the sauces as per taste 
You can use leftover chicken roast as well .
I have used smooth peanut butter if you prefer chunky you can use it .

Happy New Year 2017 to all my readers and friends ..May this year be filled with lots of joy and blessings ..On this first day of this beautiful year sharing with you all a Chocolate  truffle cake a rich moist chocolaty cake which just melts in the mouth .Chocolate truffle cake is hubby's favourite so had to make this on our anniversary .It was simply delish .Moist cake with lip smacking chocolate ganache .
The taste was super  yummy i have used perfect chocolate cake recipe fpr the cake and sandwiched it and covered it with ganache .The little rosettes is whipped cream with little ganache .The cake was enjoyed by all my family members and neighbours .I also made a swiss roll which will soon be on the blog .

For the cake
2 eggs
1 3/4 cup flour/maida
3/4 cup cocoa
2 cup powdered sugar
1/2 cup oil
1 cup boiling water
1 cup milk
1 1/2 tsp baking powder
1 1/2 tsp baking soda  
1/4 tsp salt
2 tsp vanilla essence
Foe the ganache
400 gms dark chocolate
400 ml fresh cream .

1/2 cup whipped cream for rosettes .

Line two 9" pan with parchment and grease it with oil /butter .
Preheat oven at 180 degree for 10 minutes .
Sift flour ,baking powder ,baking soda ,salt ,cocoa powder thrice and keep aside .
In a bowl mix sugar and sifted flour .
Add milk ,oil and eggs and mix it well with a beater or a whisk until well combined .
Lastly add boiling water and mix .
Pour the batter in the prepared pan ,the batter will be thinking and look runny  need not to worry .
Bake for 30-35 minutes at 180 degree Celsius until the toothpick comes out clean .
Allow the cake to cool completely .

Prepare the ganache
Scald the cream over med flame ,until bubble appears at the edges .
Add the chopped chocolate and let it sit for sometime .
Mix well with a spatula until chocolate melts and is mixed with the cream .

Sandwich the cake with a dollop of ganache spread it all over .
Place the cake and cover it with ganache
Decorate as you want ,I have made rosettes with whipped cream mixed with ganache using a star noozzle
Let the cake set for an hour before you cut and enjoy the moist delicious chocolate truffle .

I have used 2 , 9 inch tin you can make it one cake tin 9*13*2

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