Italian Herbed Garlic Bread

A bread packed with so much flavour that can be eaten by itself. Another bread recipe adapted once again from Sumod Toms blog.


All-purpose Flour – 241 grams 

Whole wheat flour – 241 gms

Milk – 300 grams Sugar – 32 grams 

Instant yeast – 2 1/4 teaspoons bloomed in 1/4 cup lukewarm water and 1 tsp sugar

Salt – 1 3/4 teaspoons

Butter  – 30 grams soft

Milk Powder – 35 grams 

Minced Garlic – 20 gms

Mixed herbs – 2 tbsp

Chilli flakes – 1 tsp

  1. Take ¼ cup lukewarm water, add 1 teaspoon sugar and the instant yeast, mix well and set aside to rise for about 10-15 mins.
  2. Mix the flours, milk powder and salt in a bowl.
  3. In another large bowl mix the milk and sugar. Add the risen yeast mix to this.
  4. Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
  5. Add butter little at a time to the mix and keep kneading.
  6. Add the garlic, chilli flakes and herbs and incorporate it well in thr dough.
  7. Transfer this to a lightly floured work table, knead gently for 8-10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard). Don’t overwork the dough
  8. Place the dough in a lightly greased bowl. Grease the dough also.
  9. Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, appx 1 to 1.5 hours.
  10. You can check by lightly pressing with your finger. If there is an indentation then it’s ready.
  11. Punch the dought down well.
  12. Divide the dough into 3, roughly 300-320 GM’s each.
  13. Flatten it with your fingers and make a rectangular flat base.
  14. Begin from one end and gently roll the dough into a log.
  15. Make it tight by pressing from all sides and shape it into a log. Place on a silipat mat or parchment paper leaving a distance between each other.
  16. Let it rest covered in cling film till it doubles in size. Anywhere between 30-45 mins or more.
  17. Preheat the oven at 190 degrees Celsius.
  18. Brush with a milk wash and put it in the oven to bake between 180-200 degrees for 16 mins or till golden brown and has a knock to the crust. 
  19. When the bread has browned well remove and let it cool.
  20. Slice and serve warm.

Balsamic Chicken & Mushrooms

What do u do when you want to try something different from your regular dishes. You google combinations from whatever ingredients you have in your fridge.

Then u start trying a little bit of this and a little bit of that to get a killer combination. Paired the sweet, sticky and sour chicken with some homemade Italian herbed garlic bread and delicious creamy mashed potatoes.


500 gms boneless chicken (preferably thighs)
Salt and red chilli powder as per taste
Olive oil
200 gms mushrooms halved
4 tbsp balsamic vinegar
1.5 tbsp soya sauce
4 tbsp barbeque sauce
1 tbsp brown sugar
2 tbsp mixed herbs
2 tbsp minced garlic
2 tbsp butter
1 tbsp maida

  1. Marinate the chicken with salt and chilli powder for 1 hr.
  2. Prepare the sauce by mixing balsamic vinegar, soya sauce, barbeque sauce, brown sugar, herbs and garlic.
  3. Take olive oil in a pan and cook the chicken till it’s cooked and golden brown on both sides. Remove onto a plate.
  4. In the same pan, add the mushrooms and pan fry on semi high flame till it gets slightly golden.
  5. Add the sauce mixture and let it simmer for 5 mins, it will reduce a bit. Adjust seasoning. I normally dont add salt as the sauces already have some sodium content.
  6. Sprinkle the maida and mix the sauce, let it get little thick.
  7. Add the chicken and mix well till the sauce coats the chicken properly.
  8. Serve hot with some warm bread.

Chicken Broth Soup

As a young girl, I loved reading chicken soup for the soul. Some beautiful messages, some heart touching stories and time spent with the series felt like a warm reassuring hug.

Chicken soup also is exactly like the series, warm, reassuring and nourishing. This light broth is flavourful and healthy. A must try for any season or mood, an instant lift me up.


200- 250 gms chicken with bones (I use neck and fee other pcs we normally don’t enjoy, but ensure you do have some meat on the pieces too for shredding)
1 big onion chopped
6-7 garlic flakes chopped
1 inch ginger grated
2 bay leaves
4 peppercorns
3 cups water
1 tbsp butter
1 sliced carrot
4 sliced mushrooms
6-7 leaves sliced spinach
1 tbsp lemon juice

  1. In a cooker, put the chicken pieces, onion, ginger, garlic, bay leaves, peppercorns and water. Give it one whistle and leave on slow flame for 5 mins.
  2. When the pressure drops seperate the chicken pieces, and strain the liquid from the onion garlic etc.
  3. Shred the chicken and discard the bones. Keep aside
  4. Put the onion bits in the mixer and make a coarse paste.
  5. Take a pot, add the butter, liquid and onion paste, heat the mix.
  6. Add the carrots and salt and let it cook till half done 
  7. Add the mushrooms and let it boil for couple of minutes before adding the spinach.
  8. Allow the spinach to blanch then add the lemon juice and adjust seasoning.
  9. Add the shredded chicken and mix well. 
  10. You can serve it with some bread stick

Cream of Mushroom Soup

Another addition in our series of soups is the absolutely delicious cream of mushroom soup. It’s quite an appetite satiater and pairing it with some bread makes it a meal in itself.

This recipe is from Veg recipes of India and a definite must try.


1 tbsp olive oil
200 gms sliced button mushrooms
1 chopped big onion
6-7 chopped garlic
1 tejpata
3-4 peppercorns
1 tbsp wholewheat flour
1 cup water
1 cup room temperature milk
6 tbsp fresh cream
Pinch of nutmeg
1 tsp pepper as per taste
Chopped coriander leaves

  1. Add oil in a pan, add the bay leaf and peppercorns. Sautee.
  2. Add the onion and garlic and fry till translucent.
  3. Add the mushrooms and cook on high heat till all the water has dried up and there is a golden colour to the mushrooms
  4. Add the flour and mix well, Sautee till raw smells disappears.
  5. Add the water bring to a boil and them simmer.
  6. Add milk and salt, cook on low flame till it begins to thicken.
  7. When it thickens more, add the cream and mix well. 
  8. Add the nutmeg and coriander leaves and mix well
  9.  Cook for couple more minutes.
  10. Serve with some pepper sprinkled on top

Lauki Soup (bottle gourd)

Lauki/dudhi/ghiya and a million other name, bottle gourd features in a variety of dishes from soups to mains to desserts. I have never been fond of this except in two preparations – chutney curry and Bohri style halwa.

When your fussy teenager is disappointed thay there isn’t enough soup for her, you know this recipe is a hit. She has specifically asked me to make this soup again soon. 


1 cup peeled cubed bottle gourd
1 onion
5 garlic flakes
1 TSP mixed herbs
1/2 tsp pepper
1.5 cup water

  1. Take the bottle gourd, onion and garlic in a pan with the water, heat it on SIM covered and let it steam for 15 mins or till the lauki is soft.
  2. Let it cool then strain it, keeping the residue liquid aside.
  3. Grind the veggies to a fine paste.
  4. Heat a pan, add the puree and liquid. Adjust consistency.
  5. Add salt, herbs and pepper as per taste.
  6. Bring to a boil and shut gas. Serve warm

Corn & Veggies Soup

This soup is a meal by itself, you can choose to add as many veggies of your choice and it’s a great healthy dish. You may choose to add a cornflour slurry at the end to give it a nice smooth finish 


1 cup boiled sweet corn
1/4 cup peas
1/4 cup chopped carrots
1 chopped onion
1 tsp ginger garlic paste
1 tsp green chilli sauce
1.5 tsp white vinegar
1 tsp soya sauce 
Black pepper
3 cups water/broth

  1. Heat oil, add onion and sauté till translucent.
  2. Add the ginger garlic paste and sautee till raw smell goes away.
  3. Add the peas and carrots and sauté well. Add water and cover and cook till the veggies are 90% done.
  4. In the meanwhile, take half of the boiled corn and puree it to a coarse paste. Leave the other half aside.
  5. When the veggies are nearly cooked add the pureed corn and the whole corn and mix well. Adjust consistency.
  6. Add the vinegar, sauces, salt and pepper. Bring to a boil and shut the gas.
  7. You may garnish with spring onion greens.

Beetroot and Carrot Soup

Recently I have been making a few soups to weather the pandemic and the rains. While reading up on different recipes I was mesmerized by pictures of the beetroot soup. The vibrant colour was super attractive and I knew I wanted to make it for its visual value.

I am no fan of beetroot and refuse to have it in salads, sandwiches or vegetable preparations. The only type I like is the pickled variety u get in shawarma.

Made this beetroot carrot soup from Hebbars Kitchen and certainly a taste pleaser for beetroot lovers. I personally loved the pics more

1 tbsp butter
1 bay leaf
3-4 peppercorns
3 medium sized beetroots – cubed
1 medium carrot – cubed
1 big onion – chopped
1 tomato – chopped
3 garlic minced
1″ ginger sliced
2 – 2.5 cups Water
pepper powder as per taste

  1. Heat butter, peppercorns and tej pata in a cooker.
  2. Add the onion, ginger and garlic and saute till translucent.
  3. Add the tomato, carrot and beetroot. Sautee for a few minutes.
  4. Add salt and water. Shut the lid and after 4 whistles shut the gas.
  5. Open lid when pressure drops, drain the liquid and keep aside.
  6. When the veggies are cooked down, puree in the mixer to a smooth paste.
  7. Take a pot and add this paste, add the residue liquid as per the consistency you need.
  8. Adjust seasoning and add some pepper powder if you wish.
  9. Serve hot with a choice to drizzle cream at serving time.

Coconut chocolate bombs

For some reason I had loads of Coconut at home and though I don’t use it much, even though I am Mangalorean, I still can’t figure out why I had so many.

I needed coconut for a vegetable preparation and when I broke open one realised it was dried from inside. It hadn’t gone bad but had become kopra/ dried coconut.

I asked my friends and they suggested from using it for gravies or to make burfi. Most recipes online asked me to use fresh or dessicated coconut and I wasn’t sure if copra qualified. I still went ahead and made this with it. It’s so easy. 3 ingredients and no effort. I love coconut in most forms and this was a hit at out place.


200 gms dried coconut
200 gms condensed milk
50 gms soft butter
cocoa powder for rolling

  1. Peel off the dark cover of the dried coconut and run the white flesh in the mixer till it’s a coarse powder. Don’t add anything to it.
  2. Mix this powdered coconut with condensed milk.
  3. Add the soft butter and mix well. Ensure the butter is at room temperature and soft, do not melt it.
  4. Roll into balls and keep in the fridge for 2-3 hrs.
  5. Shape them well again and roll it in cocoa powder. You can also choose to dunk it in melted chocolate but I like the combination of the sweet condensed milk & coconut with the bitter cocoa. It balances the flavours.
  6. Chill and serve.

Beringela Picantes (spicy brinjal)

This Goan dish may have a complicated name but the recipe is super easy to make. The origin of this dish can be found in Portuguese cuisine.

It’s a balance of spicy, sour with a hint of sweetness. Reminds you of a pickle and goes well with rice and curry.

I used to make it often before but in the last few years had stopped as kids were small and couldn’t eat this. U need to have a palate for spice to truly enjoy it.

Beringela picantes or Spicy Brinjals


10 small brinjals quartered (less seed variety)
2 chopped green chillies
10 chopped garlic
1.5 tbsp sugar (u can adjust as per spice levels)
2 tbsp white vinegar
Chopped coriander

1 small onion
2 tbsp vinegar
6 dried kashmiri chilli (soak in water fot half hr)
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/4 tsp haldi
6 flakes garlic
2″ pc ginger

  1. Make a fine paste with all the ingredients mentioned.
  2. Wash and pat dry the brinjals. Cut big cubes. Don’t immerse in water.
  3. Heat oil in a pan, add the chilli and garlic and saute.
  4. Add the spice paste and mix well. Fry till the raw smell goes off.
  5. Add the sugar, salt, vinegar and mix. taste and adjust the seasoning  Add the brinjals.
  6. Sprinkle some water and cover and cook. Keep stirring in between so that they don’t get stuck to the pan. Sprinkle more water of needed.
  7. Once the brinjals are soft sprinkle chopped coriander and serve hot.

Note – this preparation is meant to be spicy and sour. So adjust chillies and vinegar as per your taste. I kept it slightly spicy as per our taste.

Spiced Potato Wedges

I am a fan of potatoes and have never rejected one in any form. It’s such a versatile vegetable that pairs a vegetarian or non vegetarian dish so we’ll plus stands out as a wonderful hero.

I got an order for wedges and though I have added them in my baked dish have never exclusively fried them. Decided to give it a go and it turned out super yum. Just pair it wiht some Southwest sauce and you are good to go


4 big potatoes
1/2 cup cornflour (remove one tbsp and add one tbsp maida)
1 tbsp Paprika or chilli powder 
1 tbsp mixed dried herbs – oregano, basil, parsley
1 Tsp pepper
Oil for frying

  1. Wash the potatoes well and cut it into wedges with the skin on.
  2. Add it to salted boiling water, let it boil for a minute and turn off the gas. Let it sit for another 4-5 minutes in that water.
  3. Drain in a colander and let it cool.
  4. Mix the cornflour, maida and dried herbs and chilli in a bowl. U can leave out salt as you can sprinkle it later.
  5. Rub a couple of spoons of oil on the potatoes and then coat it well in the flour herb mix.
  6. Heat oil for frying, and fry the potatoes in batches on medium to high flame.
  7. Remove when they get golden brown onto a tissue paper to soak excess oil.
  8. Transfer to a bowl and sprinkle salt, toss to mix.
  9. Serve with the dip of choice.