Creamy Spinach Corn and Parmesan Crostini

Summer is finally here and with that comes those amazing summer parties that we all cherish and love. And how does a good summer party start? With a killer appetizer!


2 cup chopped spinach

1 cup boiled sweet corns

1/2 cup cream cheese, softened

1 cup freshly grated Parmesan cheese

1/4 cup mayonnaise

2 cloves garlic, finely chopped

1/4 teaspoon freshly ground pepper

8 slices (1/2 inch thick) French bread


1. Heat oven to 325°F. In medium bowl, stir together spinach, corn,cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.

2. Spoon 2 tablespoons cheese mixture on each bread slice. Place on ungreased baking sheet.

3. Bake it 10 minutes or until thoroughly heated. Serve warm and Enjoy!!😃

Crostini with Caramelized Onion topped with Cream cheese

These Spanish-style crostini are going to blow your mind!

I had to think of something more fancy to make out of cream cheese. Of course, Crostini was the first dish that came to my mind and it was a completely perfect idea. Crunchy bread rubbed with garlic, topped with soft and caramelized onions. and topped with cream cheese.Amazing.

Despite the Spanish inspired flavors, I decided to rename the recipe to Goat Cheese, Caramelized Onions Crostini. Yes, the flavors might be Spanish, but they are on a piece of crusty bread, and for me that’s a crostini (or bruschetta).


2 tablespoons olive oil

2 medium sweet onions, thinly sliced (about 2 cups)

2 medium tomatoes cut into cubes and roasted

2 teaspoons garlic, finely chopped

1 teaspoon kosher (coarse) salt

2 tablespoons brown sugar

1/4 cup red wine vinegar

8 slices (1/4 inch thick) baguette French bread

2tbsp olive oil

1/4 cup cream cheese

1 tbsp chopped chives


1. In a saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes.

2. Add salt, brown sugar and vinegar.Heat to boiling; reduce heat. Cover and simmer 30 minutes.

3. Remove cover, increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.

4. Heat oven to 325°F. Place bread slices on ungreased cookie sheet; brush lightly with cooking oil. Bake 6 to 9 minutes or until crispy.

5. Place 1 teaspoon caramelized onions and roasted tomato on each bread slice; top with 1 rounded teaspoon cream cheese. Sprinkle with chives and serve hot. Enjoy!!😃


These crostini would make a delicious vegetarian start to a dinner party – try to use a mixture of wild and cultivated mushrooms as well if you can.


4 slices Italian bread, each 1/2 inch thick

4 tsp olive oil

1 large tomato, chopped (1 cup)

1 tablespoons chopped fresh basil leaves

1 tbsp chopped ripe olives

1/2 teaspoon salt

1/2teaspoon pepper

1/4 cup grated mozzarella cheese

Spring onion rings for garnishing.


1. Heat oven to 375°F. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil over each bread slice.

2. Mix tomato, basil, salt and pepper. Spread the tomato mixture over bread slices; top each with some grated cheese.

3. Bake it about 8 minutes or until bread is hot and cheese is melted. Garnish with with spring onion and serve hot.

Italian Bruchetta

Are you looking for a quick party appetizer that is delicious and sure to please? Then look no further than this Easy Bruschetta Recipe, which comes together in just minutes. You may want to double this recipe because it will go quickly. This is a great appetizer to serve.


4 slices Italian bread, each 1/2 inch thick

3 tomatoes diced

½ cup red onion diced

3 cloves garlic minced

¼ cup extra virgin olive oil

1/4 cup chopped Basil

2 tbsp Balsamic Vinegar

¼ tsp salt

¼ tsp black pepper

¼ cup parmesan cheese grated


1. Dice your tomatoes and onion.Mince the garlic.

2. Combine all the tomatoes, onion and garlic in a bowl.

3. Add 2 tbsp balsalmic vinegar.Add a pinch of salt and pepper, basil and ¼ cup Parmesan cheese.

4.Stir together and topping is ready to serve.

5. Toast the bruchetta and serve it with topping.

Chinese Vegetable Manchurian

Vegetable manchurian is one of the popular manchurian recipes from Indo chinese cuisine. Mixed veg balls are dunked in sweet, sour and hot sauce. This can be enjoyed as a starter or as a side with noodles or fried rice. You can bake these or deep fry them. Try this super easy restaurant style veg manchurian to serve with fried rice or noodles!


For Veg Balls:

Cauliflower- 2 small floret grated

Cabbage grated-1 medium

Carrot grated-1 medium

Mushroom-1/2cup finally chopped

Paneer-1/2cup crumbled

French beans finely chopped-8-10

Spring onions with greens finely chopped-3 medium

Bell peppers(green,red & yellow) finely chopped-1 medium Salt to taste

Refined flour (maida) -1/4 cup Cornflour/ corn starch -1/4 cup Oil to deep fry

For Sauce:

Oil 2 tablespoons

Ginger finely chopped-4-6 cloves

Celery finely chopped-2 inch stick

Onion finely chopped- 1 big

Green chillies finely chopped-3

Red chilli paste-1 tbsp

Soy sauce -2 tablespoons

Sugar -1 teaspoon

MSG -1/4 teaspoon

Tomato sauce-1tbsp

Black pepper crushed-1tsp

Salt to taste

Vegetable stock -2 1/2 cups

Cornflour/ corn starch -3 tablespoon

Vinegar -1 tablespoon

Spring onion for garnishing


1. Mix three tablespoons of cornflour in one cup of water. Mix cabbage, carrot,mushroom,paneer and French beans in a bowl and thoroughly rub in one teaspoon of salt.

2. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.

3. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.

4. Heat two tablespoons of oil in a wok or a pan and stir fry the onion, ginger and garlic half a minute. Add the red chilli paste, tomato sauce,celery, green chillies and stir-fry for half a minute more. Sprinkle black pepper.

5. Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.

6. Add the fried vegetable balls, vinegar and mix well. Garnished with spring onion greens and serve hot with rice or noodles.


1. If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.

2. Be sure to chop the veggies very finely,else it will be difficult to shape the balls.

3. If you want to avoid deep frying you can steam the veggies,shape the balls and shallow fry,pan fry or even fry in appam pan,. But do not add water while making the balls with steamed veggies.

Cheesy Baked Penne with Roasted Veggies and Ricotta Cheese

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and Tomatoes ,Mushrooms are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

Everyone loves a rich, comforting pasta bake, and this recipe is easy enough to make for a midweek dinner. The penne pasta is cooked with a rich tomato sauce and topped with oozy, melting cheese.


For the Veggies:

olive oil -1tbsp

1 cup Mushroom cut into lengthwise

1 red bell pepper, cored and cut into 1-inch pieces

1 medium zucchini, quartered lengthwise and cut into 1-inch cube

1 cup asparagus, cut into 1-inch pieces

1/2 medium red onion, peeled and sliced into 1-inch pieces

1 cup blanched Baby Spinach

3 Small tomatoes cut into 1-inch pieces

6 cloves garlic, peeled and slightly smashed

1 tbsp balsamic vinegar

1 tbsp extra-virgin olive oil

1/2 teaspoon salt

freshly ground black pepper

1/2 tsp dried oregano

1/2 tsp dried basil

For Sauce:

Tomatoes (500 gm)

Tomato puree (10 gm)

Garlic (40 gm)

Olive oil (30 ml)

Chilly flakes (1 tsp)

Crushed black pepper (1 tsp)

Salt as per taste

Basil leves (3 – 4 )

Oregano (1 tsp)

For the Pasta:

250gm Penne Pasta

1 cup Ricotta cheese

1/4 cup chopped fresh parsley

1/2 cup mozzarella, shredded


1. Preheat the oven to 450 degrees F.

2. Spray a large baking try with oil, toss the peppers,Mushrooms, zucchini, Tomatoes , asparagus,onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs.

3. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned and slightly charred.

4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.

5. In a medium bowl, combine the ricotta, parsley, and half of the mozzarella cheese.

6. Blanch tomatoes, remove the skin, seeds and chop it coarsely.

7. Heat olive oil in a sauce pan, add garlic, chopped tomatoes, tomato puree, oregano and cook it for 30 minutes.

8. Add chilly flakes, black pepper, salt and finish it with basil leaves.Sauce is ready to be served as a complement with Pasta.

9. Spray a deep 13×9-inch baking dish with olive oil.

10. Put half of the cooked roasted vegetables into the prepared baking dish with blanched spinach then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta cheese on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and Ricotta cheese.

11. Bake in the center of the oven for 25 minutes, or until the mozzarella is melted and serve hot with garlic bread.

Nutty Herbed Rice with Roasted Vegetables in Harissa Sauce


2 cups water

1 cup uncooked basmati rice

1/4 teaspoon salt

3 tablespoons chopped fresh flat-leaf parsley

2 tbsp celery chopped

1 tbsp chopped coriander

4 teaspoons fried salted cashew and almond pieces


1. Bring 2 cups water to a boil in a small saucepan. Stir in 1 cup uncooked basmati rice and 1/4 teaspoon salt; cover, reduce heat, and cook 20 minutes or until rice is tender.

2. Remove from heat; stir in 3 tablespoons chopped fresh flat-leaf parsley, coriander, celery and 4 teaspoons fried salted cashew pieces. Serve with roasted vegetables in Harissa sauce ( pls check my recipe for this).

Crispy Chicken Fajita Quesadilla


2 tbsp olive oil

2 tbsp fajita mix

3 chicken breasts, boneless and skinless

1 red bell pepper

1 green bell pepper

2 onions

1 cup Tex Mex cheese (or cheddar cheese)


sour cream

8 tortillas

2 tbsp butter


1. Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.

2. Add a tbsp of the fajita mix to the chicken breast and mix well.

3. In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned.

4. Remove chicken from skillet, and wipe the skillet clean.

5. Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it’s slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.

6. In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it’s buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about ¼ cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.

7. Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.

Roasted Vegetables in Thai Green Curry with Rice Noodle


4 to 5 tbsp green curry paste, recipe below

1 cups coconut milk

1 cup button mushrooms (khumbh)

½ cup Broccoli florets

¼ cup zucchini

1 cup capsicum cubes (red, yellow and green)

1/2 cup sliced baby corn

1/2 cup paneer (cottage cheese) cubes

1/2 tsp sugar

1 tbsp oil

½ cup vegetable stock

salt to taste

Green onion chopped – ½ cup

Sriracha sauce -1 tbsp

Soya sauce-1/4 tsp

Rice noodle- 1 bowl

Ingredients for Green Paste (Makes 1 cup):

4 green chillies, chopped
5 cloves of garlic (lehsun)

1/2 onion, chopped

3/4 ” piece of ginger (adrak), peeled

1 cup chopped coriander (dhania)/cilantro leaves

grated lemon rind-1 ½ tbsp

1/2 tbsp lemon juice

1 tsp coriander (dhania) powder

2 tsp cumin seeds (jeera) powder

2 lemongrass stalks (hare chai ki patti)

1 tsp salt

1/2 tsp black pepper (kalimirch) powder

 Method :

Green paste:

1. Grind all the green past ingredients in a mortar or a food processor using a little water.

2. Store in an airtight container or in the refrigerator. alternatively, freeze for up to 3 months.

3. Use as required

Roasted Vegetables:

1. Heat some oil in a pan and sauté the vegetables and paneer and keep aside.

2. Heat the oil in a wok, add the green curry paste and fry for 2 minutes. add the coconut milk.

3. Add the vegetables, zucchini, paneer, sugar and salt and simmer for a few minutes. You can add an additional amount of garlic and ginger here if you’d like.

The Rice Noodles:

Now boil the rice noodle and now add the boiled noodles into each bowl at the end.


Add a good amount of noodles to each bowl and ladle the thai green curry over the top. Top with sriracha, soy sauce, and a good sprinkle of green onions.

Sriracha Fried Rice with Grilled and Stuffed Cottage Cheese


2 tablespoons peanut or vegetable oil

1 clove garlic, minced

1 teaspoon minced ginger

1 tbsp chopped celery

2 scallions, white and green parts separated and thinly sliced

5 or 6 fresh shiitake mushrooms, stems removed and caps finely chopped

1/2 cup frozen peas

3 cups cold leftover rice

3 tablespoons Sriracha

2 tbsp Fish Sauce

3 tablespoon soy sauce

2 teaspoons sesame oil

Freshly ground black or white pepper to taste


1. Break up the cold cooked rice into smaller clumps.

2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, ginger, and scallion whites, celery and cook for about 30 seconds, until just aromatic. And the mushrooms and stir-fry for about 1 minute.

3. Toss in the rice and break up any remaining clumps with a spatula. Add the peas. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Stir in the Sriracha, soy sauce,fish sauce and sesame oil. Add pepper to taste.

4. Optional: In a separate pan, fry an egg to top off the fried rice. Sprinkle a little salt and pepper on the egg if you’d like.

5. Transfer the rice to bowls, sprinkle the scallion greens on top, and serve.

 Stuffed Grilled Paneer:


½ kg of paneer

Yoghurt marinade

2 tbsp of Greek yoghurt

1 tbsp of ground turmeric

1 tbsp of paprika

1/2 tbsp of garam masala

1/2 tbsp of fresh ginger

1/2 tbsp of garlic paste

1 tbsp of black cumin


Mint chutney filling

bunch of fresh coriander

1/2 bunch of mint

1 green chilli, chopped

1 tbsp of fresh ginger, chopped

1 tbsp of Greek yoghurt

To plate

1/2 tbsp of chaat masala

1 lemon


1. cut the block of paneer into half lengthways and then cut 2 inch x 2 inch squares, about ½ an inch thick. Now slit each slice of paneer horizontally ¾ of the way down, to accommodate the filling

 2. To make the mint chutney filling, wash and roughly chop the mint, coriander and leave to drain. Pour the tablespoon of yogurt into a blender, followed by the rest of the ingredients for the filling and blend until smooth

3. For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside

4. Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side

5. Apply the yoghurt marinade all over each slice of paneer. Skewer and grill in a tandoor until gently browned on the edges. If you cannot access a tandoor, cook on skewers under a hot grill. Serve hot with a sprinkling of lemon juice and chaat masala