Who doesn’t love Indian road side food? but saying this, for me road side food consisted of of all different types of chaats, vada pavs, baraf golas and chana bateta. staying in dubai, I was so used to hygiene and healthy food, I never knew about the yummy sandwiches till after I met my husband. yes, shocking for many people but true! I had never tasted a Bombay Aloo Masala style sandwich all my life.

so yesterday’s Iftar craving was just that, Bombay Aloo (Potato) Masala Sandwich. I googled a few recipes and here’s my version of it.

Untitled-54I have made aloo (potato) sandwiches before ofcourse; i used to slice the potatoes and place them on the bread. for the road side sandwich taste, you mash them and mix all the spices in the potato mash.

One of the recipes cooked finely chopped onions and mixed in the potato mash. Since I am not a fan of onions in my sandwich, I omitted this. you can always give it a try.


2 potatoes, boiled and mashed

½-1 cup coriander leaves, chopped

1 green chilli, chopped

Salt to taste

Chaat masala to taste

Pepper to taste

2 tomatoes, sliced

Green chutney


1-1½ cup shredded cheddar cheese

6 slices wholemeal/white bread



1. Boil and mash 2 potatoes with a fork. Add all the spices (coriander leeaves, chaat masala, salt, pepper, chilli) and give it a good mix.

2. Spread butter on two bread slices. Spread chutney on one of the buttered slices. Next, spread the potato mash liberally and evenly. Place the tomatoes slices next and top it with generous amounts of shredded cheese (yes, I love cheese!). Place the other bread slice, buttered face downwards.

Untitled-563. Grill the sandwich on a grill or a sandwich toaster till golden brown. Spread a little butter on the toasted sandwich if you like. Serve with tomato ketchup or chutney as a dip on the side.




i have heard so much about these cookie dough cupcakes that i just had to try them out. so for M’s bday, this was his treat.


i am totally addicted to this cookie dough. for all the cookie and chocolate lovers, this is THE recipe!

there is also an absolutely delicious cookie dough frosting recipe which i did not use, but will surely share it here. you will then need some chocolate chips to garnish over the frosting. you can also use a mini cookie on each cupcake for decoration.


3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

additional mini chocolate chips
12 mini Chips Ahoy cookies


Untitled-211. Prepare the cookie dough filling (see *Notes below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

Untitled-162. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured. If you’d like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

Untitled-193. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

Untitled-184. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined. Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie. OR you can simply decorate it as pictured in this post below.


1. You don’t necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don’t have that grainy texture in the cookie dough. It is necessary to freeze it though.

Tired of the traditional lasagne with mince? have you tried it with chicken? a few days ago i made lasagne with chicken, spinach and other veggies in a creamy white sauce. turned out quite tasty and different.

500gms boneless chicken
1 cup washed fresh baby spinach (change the quantity as per your liking)
1-2 cup of vegetables of your choice (i added broccoli, mushrooms and carrots)
2 cups white sauce (or more as per your liking)
2-3 lasagne sheets (to cover base of the baking tray)
salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
black pepper to taste
1 cup grated Parmesan cheese

1. Pre heat the oven to 180deg C.
2. Marinate the chicken pieces in garlic and ginger paste. Keep aside.
3. Cut the vegetables of your choice. In a mixing bowl, mix in the spinach leaves and the vegetables. Next pour the white sauce (or other sauce of your choice) and mix it. Put in the chicken pieces. Add salt and pepper as to taste.

Untitled-14. In your baking tray, line the base of the tray with lasagne sheets till it is completely covered. Pour over the chicken and sauce mixture evenly. Sprinkle grated cheese or cheese slices over it. Cover it and place it in the oven for 20-30 minutes. The chicken should be done. Please note baking time varies for different ovens.
1. You can also use the Bechamel sauce you get in stores instead of making white sauce.
2. Baking time varies for different ovens. You may have to bake for longer than 30 minutes. Do check the progress after 20 minutes.
3. I used the pre-cooked lasagne sheets and hence needed no boiling prior to using it.

I dont bake breads much but after trying this recipe out, i am now a total fan of homemade breads! And B loves it too. and for this reason alone, i will bake breads more often.

banana breadBanana Bread with Walnuts. the recipe is so simple – it only requires one mixing bowl! and the result- soft, moist and yumm banana bread. You have to bake this for your tea-time!


3 very ripe bananas, peeled

1/3 cup melted butter

3/4 cup sugar (1/4 cup more if you like it very sweet, 1/4 cup less if you like it less sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

¼ cup roughly chopped walnuts


1. Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.

2. In a large mixing bowl, mash the ripe bananas with a fork. Use a wooden spoon to stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Mix it gently. Add the chopped walnuts and mix it.

Untitled-304. Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes at 350°F (175°C), or until a tester inserted into the center comes out clean.

5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.


The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside very soft and browning.

i had never made oatmeal cookies. for that matter i dont think i had even tasted them before. until last weekend. i was actually searching for healthy snack ideas for B and found this. super healthy, super yum, for both kids and adults.

A must try! Highly recommend it!

Recipe courtesy Ina Garten.


1 ½ cups pecans (i used roughly grounded almonds and walnuts)

½ pound unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 extra-large eggs, at room temperature

2 teaspoons vanilla essence

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

3 cups old-fashioned oatmeal

1 ½ cups raisins


Untitled-251. Preheat the oven to 350 degrees F.

2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans (in my case, almonds and walnuts) and mix just until combined.Untitled-28

Untitled-295. Using a small ice-cream scoop, drop mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.