Category Archives: Snacks

Fruit mince pie


Christmas time it is!!! The most awaited time of year. I love winters , I love baking and Christmas time is more fun to bake especially with your kiddo. Christmas plum cake is a must on baking list but this time I wanted to try out much more with rum soaked dry fruits. The sweetness of raisins, sultanas, apricot, glazed cherries , tartness from prunes, bitterness from orange peel and the heat from ginger, nutmeg, cinnamon, cloves, star anise makes the baked goodies want to have more. Your home also smells so heavenly !!!

Today I made fruit mince pie with my left over pâte sablee and for filling I used the rum soaked fruits (which is used to make plum cake). You could make a simpler version as well by soaking raisins, sultanas, orange peel and green apple(chopped finely/grated) mixed with spices. If you do not want to use alcohol then soak fruits in fresh orange juice.

Pâte sablee is an French short crust pastry dough used for tarts/pie base. It has very delicate texture ,crisp and just melts in mouth. The same dough can be used to make linzer cookies.



Here comes the recipe
For Pâte sablee:

250g flour
140g unsalted butter(room temperature)
75g powdered granulated sugar
25g almond flour
1 egg
Pinch of salt
1 tsp vanilla extract

For fruit mince mix

10g prunes
10g raisins
10g sultanas
10g glaced cherry
½ apple diced into small pieces
5g orange peel finely chopped
¼ tsp five spices
½ cup rum (can add more if required)

Note: I used the fruit mix which I had soaked for my plum cake. If you do not have them you can use the above mentioned mix.

To make the dough cream butter and sugar until light and flaky.
Add almond flour, salt, egg and vanilla, Mix.
Add flour and mix well until all combined to a soft dough.
The dough will be soft. Shape it to a ball and refrigerate for atleast an hour.
You can use the above dough to make tarts/pies/cookies.

For fruit mix just mix all and soak in rum.

When you are ready to bake. Make sure you remove extra liquid from the fruit mince else the pies will get soggy.
Roll the pastry dough to 5mm thick and cut into small circles to fit in your small tart shells.
Add the fruit mix in every tart shell but do not let it overflow.
With remaining dough cut out any shape and place it on top of each tart.
Brush the tops with either milk/egg and sprinkle sugar(optional).

Bake them in pre heated oven at 180 deg C for 15 minutes or until lightly golden.

Let cool down and sprinkle icing sugar and enjoy!

Thank you for stopping by to read my blog. Try these cute lil pies and share your feedback.


Saffron – Cinnamon poached pear


Winter has set-in, in Delhi. Looking out for something warm and delicious. My little one is always on the look out for snacks in the evening.
The warmth that comes from saffron and the sweetness of the fruit is perfect snack for her.
Saffron is the most valuable spice and its used in both savoury and sweet dishes.Saffron and cinnamon poached pear is the most simple dessert.

This includes very few ingriedients,


Saffron 1 pinch of strands
Pears 2 medium size
water 600ml
Cinnamon 1 stick
Vanilla bean pod 1/2
Sugar 100 grams (you could use more if you want more sweet)


Place a medium sized pot over medium heat with water and sugar in it.Stir to dissolve the sugar.
Add in vanilla, cinnamon and saffron and bring it to boil.
Now simmer and add the pears. Simmer on low heat for about 30 minutes or until just fork-tender.
You could serve this warm or allow the flavour, colour to intensify by keeping it over-night in refirgerator.
If your are serving next day, do not forget to warm them up.

You could also remove the pears and further reduce the water to make syrup like consistency.

These pears would be so soft that you could just scoop them with spoon and enjoy every bite.



Thank you for stopping by, Please try them and share your experience.

Chicken Satay with Spicy Peanut sauce


Chicken satay with spicy peanut sauce is the most loved street food in Singapore/Malaysia/Thailand. Every corner of the street you can easily find a vendor selling satay and sauce. The aroma as you pass by any such vendors is so wonderful.
This peanut sauce can be used to make tasty noodles or as marinade on grilled chicken or even lick just like that 🙂



For Satay
Chicken boneless (250g)
Olive oil 1 tbsp
Red chilli powder 2 tsp (can increase for more spice)
Hung curd 2 tbsp
Lemon juice 1 tbsp
Salt as per taste
Mustard paste ½ tsp (optional)

For Peanut sauce
Roasted peanut crushed 1/3 cup
Mustard oil 1 tbsp
Soy sauce 1 tbsp
Garlic clove 1 (crushed)
Coconut milk 1/3 cup
Water 1/3 cup
Brown sugar 1 tsp
Lemon juice 1 tbsp
Chilli paste 2 tsp
Salt ½ tsp

Cut chicken into small pieces and marinade with all above ingredients for atleast half an hour. Soak (bamboo) skewers in water to avoid burning.

In the meanwhile, take a pan heat mustard oil, add garlic and chilli paste. Saute for a minute.
Add crushed peanut and mix well.
Then add rest of ingredients slowly and reduce it until mixture becomes thick like sauce. Do keep stirring once in a while to avoid sticking it to pan.

Now insert the marinated chicken pieces on to skewers and grill on high , cook 2-3 minutes per side

Serve hot with cucumber salad and peanut sauce!!!

Thank you for your time to stop by. Share your experience in making them .

Churros with Lindt hazelnut Chocolate dip


A Churro is an fried choux , eaten with chocolate sauce as dip. Its very popular in Spain, France and Portugal and eaten at any point of day 🙂
All it takes to make Churros is few ingredients always available at your home pantry and 20 minutes!!!
Yes, you heard it right.

Sometime back I was watching TLC, the Lorraine pascale’s “Baking made easy” series. She mentioned in that particular episode which I and my daughter were watching the best Churros that is available in London. And the best part was we had our visa done for London trip. So it was all more exciting for us to know the best places to eat out. We were looking forward to visit Churros Gracia but unfortunately we were not able to locate it. We tried calling up on the number mentioned on site no one picked up the phone as well…..quiet disappointing though.

Never mind, once we were back from our London trip the first thing that I tried out was Churros as my little one was very eager to eat them , because she loves Chocolate!!!



Here we go without much wait ,

1/2 cup milk
3/4 cup water
3 Tbsp butter, diced
2 tsp castor sugar
1/4 tsp tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying

Cinnamon Sugar Coating
1/2 cup castor sugar
2 tsp ground cinnamon

Take a saucepan, on medium heat boil milk, water, butter, sugar and salt. Once it reaches the boil stage turn off the heat and add Vanilla and flour.

You need to be quick at this stage. With wooden spoon mix the flour and wet ingredients until it becomes a smooth paste (no lumps) and all comes together.

If you feel its too dry, add very little butter .The consistency should be like a batter which is not watery and is pipable.

Let cool for few minutes.

Take a piping bag or ziplock bag and pour the batter into it with star nozzle tip to get the texture on churros.

Heat the oil in pan. Keep ready the sugar and cinnamon to dust as the churros come out of pan.

Now pipe directly the batter into the oil pan about 2-3 inches (using clean scissors cut the dough) at a time.

Fry them until golden brown and crisp. Remove and drain out excess oil on paper towels. Then dust with sugar and cinnamon.

Melt any chocolate , I used Lindt hazelnut and used as dip. You could also make chocolate ganache for dip.


Enjoy the snack warm with family and friends.

Thank you for stopping by , hope to hear from you about your experience on making the churros!!!

Cinnamon Scones

Cinnamon Scones

How about a freshly baked cinnamon scones with a cup of hot lemon green tea? Wow sounds like a vacation isn’t it? Well that was it today when I baked these beauties. The house was filled with aroma of cinnamon and my daughter was on her toes to grab those scones .But then she had to wait for me to click some pictures. She gave a disappointed look on her face and there you go , gave her one scone with silky smooth cinnamon butter and sugar dripping icing. Viola! She just jumped and started hogging. That made me feel grab and eat one myself but then I had to control to get some pictures .

Making them was fun and so is clicking ! Without much wait here is the recipe.

Cinnamon Scones


250g flour plus extra for dusting
1 ½ tsp baking powder
pinch of salt
1 tsp cinnamon powder
60g chilled butter, diced into cubes
40g castor sugar
55g of dried blueberries
150ml milk plus extra for glazing


55g of icing sugar
½ tsp cinnamon powder
1-2 tbsp lukewarm water

Cinnamon butter

¼ cup butter
1 tsp cinnamon

Cinnamon Scones


Preheat the oven to 220 dec C. Lightly grease baking tray.
Sift together flour, baking powder, salt and cinnamon into a large bowl.
Rub the butter cubes until the mixture resembles bread crumbs.
Stir in dried blueberries and castor sugar.
Pour the milk and the bring it together. Do not knead hard.Try to bring them all together.
Turn it on floured surface and roll into thickness of 2cm . Using round cutter cut out the scones.
Place the scone on prepared tray . Now glaze with milk.
Bake for 12-15minutes or until risen and golden.

To make the icing mix icing sugar, cinnamon, water and stir .If you feel its too thick just add little more water. Drizzle over the scones and leave it to set.

For cinnamon butter ,beat the butter to make it light and fluffy.Add cinnamon and mix well.

Cinnamon Scones

Enjoy the warm scone with cup of Hot tea or coffee. Please share your feedback and thank you for stopping by.


Spinach Falafel with Hummus

(Chickpea and spinach fritters with Chickpea dip)

Spinach Falafel
Spinach Falafel

Falafel is the Middle eastern food, often served with pita bread or with dip/sauces.

Its an deep fried ball/patty, it can be baked also. I tried the fried version 🙂 .

I happened to eat this for first time in food court in New Delhi. We liked it, and then there was a request placed by my hubby to try making them at home. Well, me being a complete foodie don’t need requests to try out new stuff at home but it always makes me feel nice when hubby asks for it….I googled and got to know what are the main ingredients for making falafel.

In south India deep fried fritters/vadai is made with Bengal gram (split). We soak the Bengal gram overnight and then grind it coarse along with onion, ginger, garlic, green chilli and dill leaves and deep fried. These can be eaten with coconut chutney and they are heavenly.

Falafel is also done in the same way. Soak chickpea (dried) overnight, drain and grind it coarse with onion, ginger, garlic, coriander, parsley.

I replaced coriander and parsley with spinach as I did not have them when I decided to make.

Spinach Falafel


2 cups Dried Chickpeas (kabuli chana)
1 bunch washed and chopped spinach
2 medium size Onions , finely chopped
½ tbsp fresh young ginger, grated
4-5 cloves of garlic, finely chopped
1 green chilli, finely chopped
3 tbsp breadcrumbs
2 tbsp cornflour
Salt to taste
Oil for deep frying


Soak the chickpeas overnight. Drain them and remove all water.
In food processor add all the above mentioned ingredients except for breadcrumbs and cornflour.
Once the coarse mixture is done, add bread crumbs and cornflour and grind or mix well.
If you take the mix in hand and make a ball it should not fall off. If there is still moisture in the mixture then frying will not be possible.
Add more breadcrumbs and cornflour , but be careful to not over add as it will change the taste.
Now take some mix in your hand and make either balls/patties.
Do the same for rest of mix and refrigerate for atleast one hour.
Heat oil in pan/kadai .
The temperature of oil should be 350 deg F.
Deep fry the falafel until golden brown.

Serve them hot with dip/sauce

Spinach Falafel
Spinach Falafel

Hummus is once such middle eastern dip. This is also made of chickpea but the chickpeas are boiled and then mashed.



2 cups dry chick peas
2 tsp salt
juice of half of a lemon
3 tbsp tahini (seasame paste)
1 tbsp ground cumin
2-3 garlic cloves
½ cup water (or more if needed)
⅓ cup olive oil


Soak chick peas overnight.
Cook in pressure cooker until it becomes soft and mushy.
Add everything in processor and grind to make a smooth paste.

Spinach Falafel with hummus
Spinach Falafel with hummus

Enjoy the middle eastern food at home with family and friends. Please leave your feedback.

Corn on the Cob

Corn on the cob
Corn on the cob

Who does not like corn , especially if its raining? Well, though its not raining out here and its still hot and humid, me and family are always ready to eat these beauties.

Had seen Curtis Stone make them on TLC in ‘take home chef’ ,it was ages back .I tried making them immediately and we enjoy so much that whenever corn is brought , demand is only for ‘corn on the cob’ 

Now that I have started to blog, I felt this one is a must on my blog. So here you go once again I make for the blog ‘Corn on the cob’.

You could make this grilled or in the oven too. Method is same for both. I used my gas tandoor oven . The juicy kernels will just melt through your mouth and you will always ask for more.

Corn on the cob
Corn on the cob

For Garlic butter spread refer the recipe ‘Butter Garlic spread’


Remove the outer thick husk of corn and retain the inner thin ones as is. Of course remove all the corn silk. Dip this corn in water for about half an hour so that it does not fry out while grilling.
Remove from water and pat dry on all sides.
Take the butter garlic spread and rub/spread it over corn all sides generously.
Wrap it back with thin husk.

Grill it on high. Keep turning so that they don’t burn off on one side and gets grilled evenly until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.

Corn on the cob
Corn on the cob

Corn on cob is ready to eat 
Thank you for stopping by. I hope you enjoy them as much as we do. Please leave your comments.

Potato Cheese Croquettes


McCain’s products are superhit among children ,especially ‘simileys’ . My darling daughter always craves for it. I did not mind buying from the shop and feeding until I noticed that she is been eating them quiet a lot…. I felt , I need to do something about it as processed/frozen food is not good for children as well for adults.

I started exploring on making them in My kitchen. The first attempt was a bit of failure in terms of texture though the taste was good. I had mixed mashed potatoes with cheese and other basic ingredients. Made small balls of it and rolled in cornflour+water mixture and then the bread crumbs but somehow it would start falling apart as I put them in the oil, though this method is not wrong but somehow I could not get it right. Hence, I wanted a fool proof method.

I had read in some magazine (It took some time to recall it though) that all purpose flour mixed with melted butter makes a better coating to make fried snacks. So, I used this method to hold my croquettes firmly and fry in medium heat oil and voila, it was amazing to see those brown crisp round croquettes.
This recipe makes 12 croquettes

All purpose flour 1 tbsp
Butter 15 gms
Potato 2 medium size (boiled, peeled n mashed)
Mozzerella cheese cut pieces 12 nos to stuff
Chilli flakes 1/2 tbsp
Oregano 15gms
Garlic powder 1 tsp
Pepper powder 1 tsp
Salt as per taste
Oil for frying
Bread crumbs for coating
2 eggs for coating or cornflour + water mixture (running consistency)


In a pan melt butter, add the flour stirring continuously , avoiding lumps. Allow to cool. (something like making choux pastry)

Once the butter mixture is cooled mix it with mashed potatoes and all other ingredients
(chilli flakes, oregano, garlic powder, pepper powder, salt)
• You can change the quantity of the above mentioned ingredients in brackets as per your taste also.
It comes together in the form of dough. Now make small medium sized balls of it.
Take each ball at a time make a hole in center and stuff the cheese and close them tightly and roll it to form a ball again.
Do the same for all.

Take bread crumbs in a plate and in a bowl lightly beat the eggs.
Dip each ball in egg mixture first then coat with bread crumbs and back again into egg mixture and into bread crumbs.
Store this in refrigerator for atleast an hour to firm up.

Coated and Ready to be fried

Heat the oil on medium heat and fry the croquettes until brown and crisp.

Serve hot with mint chutney or tomato sauce.



Now I can make this without any guilt for my daughter as evening snacks as its freshly made and not frozen. Apart from that it is also a good snack for their lunch box. She devours happily everytime its made so is my hubby 🙂

Thanks for stopping by. Please give your comments.

For vegetarian option Roll each croquette in Cornflour mixture and into bread crumbs, back again into Cornflour mixture and into bread crumbs.
Can use blend of two different cheese like mozzerralla and cheddar.
Can be made a day in advance and stored in fridge with the coating.