Pizza Pull Aparts

I have a phobia about bread. Don’t know why. Must have made it a couple of times 4 years ago. It was a success but the effort involved just would make me procrastinate.

I am friends with the bread guru Sumod Tom who we fondly call Sarr. He has been pushing all of us in the group to make breads and we keep giving excuses. And believe me he can push.
So I bought a packet of the precious yeast even though I had a bottle in the fridge ignored since 3 years. I tested the old yeast and it worked perfectly. Now I have so much yeast and I just may become the society’s new pav wali. The only deterrent is kneading the damn  dough in the heat.

Back to this dish. So it finally took me a whole month of mentally preparing myself to make bread and today I took the leap. I used Sarrs white bread recipe and made these pull aparts. The pizza sauce is homemade and a recipe I have been using for years. It turned out so good. My 9 yr old advised me to put it on my Menu.

A special thanks to my friend Himanshu the pav wala. He helped and guided me through every step. I wouldn’t have the courage to make this without him saying – Whyshakha main ho naa.


White bread dough

Pasta sauce

Grated cheese

Wash with either egg or milk



1 large onion chopped

10 garlic cloves chopped

10 tomatoes

1/2 readymade tomato purée pkt

1 tbsp each dried oregano, basil

1 tsp dried parsley

1 tbsp red chilli flakes


Olive oil

1 tbsp maida

  1. Blanch or roast the tomatoes. remove skin and chop or purée as per preference.
  2. In a big pan, heat olive oil and add the onions and garlic. Sautée to pink
  3. Add the fresh tomato puree, pkt purée, chilli flakes, dried herbs, salt. (If u feel the tomatoes are too sour u can add half tsp sugar)
  4. Cook till tomatoes are soft.
  5. Add the maida and mix well. This will thicken the sauce 




All-purpose Flour – 482 grams (4 cups)

Water or Milk – 303 grams to 340 grams lukewarm (1 1/3 to 1 ½ cups)

Honey or Sugar – 32 grams (2 tablespoons)

Instant yeast – 2 1/4 teaspoons

Salt – 1 3/4 teaspoons

Butter or Olive Oil – 28 grams soft (2 tablespoons)

Milk Powder – 35 grams (1/3 cup)


  1. Take ¼ cup lukewarm water, add 1 teaspoon sugar and the instant yeast, mix well and set aside to rise.
  2. Mixthe flour, milk powder and salt in a bowl.
  3. In another large bowl mix the milk/water and sugar/honey. 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. 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
  7. Place the dough in a lightly greased bowl. Grease the dough also.
  8. 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 2 hours.
  9. You can check by lightly pressing with your finger. If there is an indentation then it’s ready.


  1. Lightly deflate the dough and divide it into 4 portions.
  2. Roll out into a rectangle shape, spread pizza sauce leaving a one inch space around the borders. Top with cheese.
  3. Now roll it from one end like a swiss cake to make a log.
  4. Cut equal slices of the log.
  5. Take a 12″ round tin, grease it well.
  6. Place this cut rolls flat in a circle leaving some space between each roll. This will allow enough space for the dough to rise a second time.
  7. Cover and keep for the second rise in a warm place. Appx an hour or more. Keep an eye on it.
  8. Once the dough has prooved for a second time, preheat your oven at 180-200 degrees Celsius (depending on your oven)
  9. Brush an egg/milk wash on your pull aparts to ensure a nice brown top. 
  10. Bake for 15-18 minutes till u get a nice brown top. Settings is both rods on with the fan mode.
  11. Brush with butter once you remove it. Let it rest for 7-8 minutes.
  12. Gently run a knife around it and de mould from the tin. If u leave it in the tin, the juices from the sauce will make your bread soggy.
  13. Serve hot

Egg Podi Ghee Roast with Tandoori Butter Garlic Roti

Mangalorean ghee roast is such a versatile recipe, you can make it with chicken (the recipe is already on the blog), egg, prawns, mushrooms, whichever protein you feel like. You can make the paste ahead of time and freeze it too.

I wanted to make something different to go along with the egg, so decided it would be a garlic butter roti to pair it with. And when it comes to tandoori rotis I have just one place to go to for the recipe. My friend Ameya once again. He gave me a detailed recipe and voice notes and video approvals. But still when the time came to make it, the roti would fall on the flame as soon as I overturned it. I gave up after 3 rotis failed and I stormed into the room. Called Ameya who told me to try a trick and see. I did try and first one fell again. I decided to take a video to show him I failed and this time the roti didn’t fall and was a success. I think the roti was scared of Ameya and finally worked. After that no issues. Such a feeling of accomplishment to finally get a well done roti. Thank u Ameya

I have made the ghee roast with chicken and prawns before, now with egg I added a twist using my fav podi/gunpowder to fry the eggs. Absolutely lipsmacking.

Egg Podi Ghee Roast


8 boiled eggs

2 tbsp podi/gunpowder

1/4 cup oil


20-25 dry red Kashmiri chillies

3 tbsp dhania seeds

1 tbsp jeera

1/2 tsp methi seeds

6-7 peppercorns

1″ dalchini

1 tsp rye

1 tbsp khus khus

4 Laung

10 flakes garlic

Small ball tamarind

2  big onions


3/4 cup ghee

2 tbsp powdered or fine jaggery (adjust as per taste)

10-12 curry leaves

1 tbsp sliced garlic

chopped coriander

  1. Heat oil, add the gunpowder and sautee the eggs in it. Keep and eye not to blister the eggs but ensure they get a crisp skin and arr coated well in the masala.
  2. Shut the gas when done, slice eggs into half we cooled and overturn them so that the masala coats the halves well.
  3. In another pan, roast chillies, dhania, jeera, methi, pepper, dalchini, rye, khus khus and laung . (One by one)
  4. Grind the roasted spices with garlic, onions, tamarind and salt to a fine paste by adding some water.
  5. In a pan, heat 1/2 cup ghee, add curry pata when it sizzles add the spice paste and fry it off well.
  6. Add the jaggery and mix well. Adjust seasoning
  7. Once the paste leaves ghee, add the eggs to it and mix gently so as not to break the eggs but to coat it well with the masalas.
  8. Garnish with coriander leaves.
  9. At serving time, temper some more ghee and fry some curry leaves and chopped garlic, pour it over the curry.

Note – Do not shy away from the ghee, it’s an import part of the recipe and needs lot of it.

Tandoori butter garlic roti

1 cup whole-wheat flour

1/4 cup all purpose flour

1/4 tsp baking soda




Mix of chopped garlic and kalonji/Nigella seeds

  1.  Sieve the flours, salt and baking soda.
  2. Knead well to make a smooth dough by adding lil water at a time…u would need to keep adding oil in between to make the dough soft n smooth.
  3. Before adding more oil ensure ur dough has collected itself so the oil won’t leave it sticky. So add little water and oil in intervals while kneading.
  4. The best way to know the dough is done is when it is nice n smooth and soft to touch. Press lightly with your finger and check if it leaves an indentation.
  5. Rest it for an hour under a wet towel or muslin
  6. Spread maida on the counter and roll slightly thicker Chapati.  Or u can pat by hand.
  7. Apply water on one side and keep that side on the tawa. Press the sides of the roti onto the tawa so that it sticks to it with a grip.
  8. Add the chopped garlic and kalonji mix and press it onto the roti. 
  9. Cook the top side first by inverting the tawa and moving the tawa for even browning.
  10. Turn over the tawa and place on gas to cook the bottom side
  11.  Let it cook.
  12. Once u see the roti leaving edges it means its done..
  13. Immediately apply butter and keep covered under a cloth or casserole but with cloth inside covering it

Note – I tried to work with a preheated tawa but everytime the heat would start cooking my roti and when I overturned it, it would fall off. The trick I did is run the tawa under tap water after each roti and cooled it down. Then stuck the roti on it, pressed it hard on all borders and then overturned onto the flame. This worked very well. 

Burnt Garlic Fried Rice

I struggle big time with Chinese cuisine, just don’t seem to get it right. But when you have friends who are pro with it, then you can just give up.

My dearest friend Ameya Warty was sweet enough to share these 2 recipes and guide me through it. Still fall short of the super Chinese food hogged at his outlet Oh My Food, but will keep trying till I get it just right.

Burnt Garlic Fried rice and Chilli chicken gravy, so stuffed after this meal.


1 cup rice 90% cooked by Draining method
Long sliced Cabbage 1/4th
Beans slit long 8-10
Mushrooms chopped 6-8
Spring onions chopped fine
Carrots sliced long 1
Onions 1 sliced long
Any other Vegetables u want to add
Garlic chopped roughly & Fried till light brown – 20-24 cloves
Soya sauce 2 tsp
Chilli sauce 1 tsp


  1. In a wok/kadhai heat oil, swirl it on the entire vessel so it’s coated evenly. Remove excess oil else the rice will get oily.
  2. Fry onions, spring onions, beans, carrots, mushrooms and all other Vegetables but dont let them go soft. Maintain the crunch.
  3. Add half of fried garlic and mix well, add soya and chilli sauce and salt. Do a taste check at this point and what’s needed.
  4. Add the rice and mix with a light hand to avoid breaking of rice. Toss if u can instead of mixing.
  5. Spread the remaining fried garlic on top.
  6. Serve hot with chilli gravy

Chilli Chicken Gravy

I struggle big time with Chinese cuisine, just don’t seem to get it right. But when you have friends who are pro with it, then you can just give up.

My dearest friend Ameya Warty was sweet enough to share these 2 recipes and guide me through it. Still fall short of the super Chinese food hogged at his outlet Oh My Food, but will keep trying till I get it just right.

Burnt Garlic Fried rice and Chilli chicken gravy, so stuffed after this meal.

For marinating the chicken:
250 g boneless chicken
1 tsp black pepper powder
1 tsp red chili powder optional
Salt to taste
2 tsp Soya sauce
1 tsp Vinegar
2 tsp Ginger garlic paste
1 Egg
2 tbsp corn flour
1 tbsp Maida all purpose flour

For making the chili chicken gravy:
1/4 Cup spring onion greens
1/4 Cup Capsicum cut into cubes
1/4 Cup Onions cut into cubes
2 tsp Black pepper powder
1 Green Chilli
7 Garlic cloves finely chopped
1- inch Ginger finely chopped
2 tsp Soya sauce
1 tsp Tomato sauce
2 tsp Red chili sauce
Salt to taste

To make corn flour slurry (used in making gravy)
1 tbsp Corn flour
2 tbsp Water


  1. In a mixing bowl, take a boneless chicken cut into long pcs
  2. Now add black pepper powder, red chili powder (optional), salt, soya sauce, vinegar, ginger garlic paste, egg, corn flour and maida(all purpose flour). Mix it well.
  3. Marinate for 30 minutes or u can use without marination too
  4. Deep fry the coated chicken. Keep it aside
  5. Chop capsicum and onions into cubes.
  6. Finely chop ginger and garlic. Also, spring onion greens. Keep it aside.
  7. Slit a green chili.
  8. Keep all the sauces and spices ready.
  9. Heat oil in a pan.
  10. Add chopped ginger and garlic. Saute for a minute.
  11. Next add onion cubes, capsicum cubes, and green chilies.
  12. Saute for 2 minutes. Now lower the flame.
  13. Add 1 cup water and then cornflour slurry.
  14. Turn the flame on medium and now add red chili sauce, tomato sauce, and soya sauce.
  15. Stir it till it comes to a boil.
  16. Add black pepper powder, salt, and vinegar. Mix it well.
  17. Add fried chicken. Mix it and cook for a minute.
  18. Sprinkle some spring onion greens on the top.

Kulfi – Kesar Badam Pista and Paan

The temperature is just soaring and all of us at home are craving something that just makes this heat bearable.

My first choice would have been beer but finally settled for kulfi. I know that’s a weird comparison. But am missing beer now in this sweltering heat.

The icecreams have all disappeared from the shop freezers and the kids have been craving for one. I avoided making it again as I have to save my whipping cream for future cake orders. So thought why not kulfi.

I read a few recipes online and once I understood the process went about making it. One is loaded with kesar badam and pista and the other has paan filling and dried rose petals. Both were creamy, rich and delicious but the heat made it melt pretty fast.

This is not some shortcut method but takes time to let the flavours develop. Enjoy


1 ltr full fat milk

100 gms mawa

1/4 cup sugar (may need more as per sweetness level)

3 tbsp rice flour mixed with warm milk to a paste

1/4-1/2 cup finely chopped almonds and pistas (depends on your love for nuts)

1 tsp powdered cardamom

2-3 drops Kulfi essence

Few strands saffron soaked in warm milk

In addition for Paan Kulfi 

50gms Apura Banarsi Paan filling

1 tbsp crushed dried rose petals

  1. Heat milk in a heavy bottom saucepan for about 20-25 mins stirring occasionally.
  2. When slightly reduced, add the rice paste and sugar and mix well. Taste the milk for sweetness and adjust sugar.
  3. Cook till the milk mixture starts to thicken. Ensure its lump free.
  4. Crush/grate the mawa and add it to this mix. Keep stirring till all lumps are dissolved.
  5. Add cardamom powder and keep stirring till u get a thick consistency.
  6. For paan kulfi – Now seperate 1/4 of this mix into another vessel, add the crushed dried rose petals and paan filling. Mix well and shut the gas 
  7. For kesar badam kulfi – add the chopped nuts and mix it well. Add the kesar at the end.
  8. Let it cool down and then pour into your moulds or dish.
  9. To ensure it doesn’t get icy, place a cling wrap on top layer of the kulfi. Cover with aluminium foil or lid. Chill overnight 
  10. Before demoulding, remove from freezer for a few minutes. Rub your hands on the mould making it a litte warm, run a butter knife around the kulfi and unmould.

Chicken & Egg Kathi Roll

This Lockdown seems to be the time to retrospect and I am now realising that a lot of dishes have never reached the blog.

Another delicious meal is the Chicken & Egg Kathi roll, loved by the kids and quite a healthy meal so parents also would be happy making it.

Note – I hate night shots but I knew I couldn’t keep aside some for tomorrow, so clicked under artificial light


500 GM’s boneless chicken cubes

2 onions – purred

2 tomatoes – chopped

2 tsp ginger garlic paste

2 tsp red chilli powder

1/2 tsp turmeric



1/2 lime

2 sliced onions

1 cup green chutney

4-5 eggs

Whole-wheat dough

(Makes 8-9 rolls)

  1. Heat oil, fry the onion paste.
  2. Add the ginger garlic paste and sautee till raw smell goes off
  3. Add the tomatoes, add chilli, turmeric and salt.
  4. Sautee till tomatoes get tender and leaves oil.
  5. Add the chicken and cover and cook.
  6. Dry up all the liquid once the chicken is cooked.
  7. Sprinkle some lemon juice and mix. Adjust seasoning and shut the gas
  8. Make rotis and half fry them on tawa and keep aside.
  9. Beat the eggs, add little salt and leave aside.
  10. Add some lime to the sliced onions and keep aside.
  11. Now fry the roti on the tawa again. Flip and pour a big spoon of the egg mix on the top side of the roti.
  12. Drizzle some oil around the sides of the roti so that the underside gets crispy.
  13. Flip the roti and let the egg side cook. About a minute.
  14. Remove the roti, spread some green chutney all over the egg side.
  15. Line the onions on top of it, one side of the roti and follow it by a line of chicken masala.
  16. Roll the rotis and seal it with a toothpick.
  17. Make the other Kathi rolls similarly. Serve hot.

Penne Arrabiata

This lockdown has made me realise that so many dishes I make regularly are not part of my blog. So slowly and steadily updating the dishes that I regularly whip up in my kitchen

Arrabiata is one of the basic Italian sauces used to make a pasta dish. It’s robust and rich in flavour and I also double it up as my pizza sauce. Just thicken it up and it’s ready to go on a pizza.

Coming back to the pasta, add loads of veggies and some chicken or prawns, top it up with some cheese and u are ready to serve a delicious meal.


2 cups raw pasta

1 packet mushroom – sliced 

5 baby corn sliced

1 small broccoli

1 large onion chopped

10 garlic cloves chopped

10 tomatoes

1 readymade tomato purée pkt

1 tbsp each oregano, basil

1 tsp parsley

1 tbsp red chilli flakes



Olive oil

  1. Cook the pasta in salted water till just al dente. Run it under tap water once done to stop it from cooking further. 
  2. Heat olive oil in a pan and saute garlic and baby corn, cover and cook
  3. When corn is slightly tender add mushrooms and sautee. Cover and cook.
  4. Add the broccoli, 5 mins before the veggies are done. Cover and cook.
  5. Add a litte salt, dried herbs and chilli flakes. Mix well and shut the gas. Keep aside.
  6. Blanch or roast the tomatoes. remove skin and chop or purée as per preference.
  7. In a big pan, heat olive oil and add the onions and garlic. Sautée to pink
  8. Add the tomato, pkt purée, chilli flakes, dried herbs, salt. (If u feel the tomatoes are too sour u can add half tsp sugar)
  9. Cook till tomatoes are soft. 
  10. Add the vegetables and pasta and mix well.
  11. Adjust seasoning and sauce consistency by adding water.
  12. Mix well and serve topped with cheese.

Butter Herbed Pilaf

Easy recipes are always welcome with everyone who needs a break from cooking. Not just easy but flavourful too.

Usually when I make some international chicken/fish recipe I like to have a side of rice to go with it. You can use any English vegetables in this recipe like broccoli, zucchini, corn, peppers etc


1 cup washed rice

3 tbsp Butter

1 tbsp minced garlic

2 tbsp Mixed dried herbs – oregano, basil, parsley

1 tbsp chilli flakes


1 packed sliced mushroom

1/2 cup boiled sweet corn.

  1. Cook the rice using the absorption method.
  2. In a big pan, add butter.
  3. Add garlic and saute till it leaves aroma. Don’t let it get brown.
  4. Now add the mushrooms and cook it down.
  5. It will leave some water when cooked so drain it on high flame but don’t allow it to dry off completely.
  6. Add the boiled corn, herbs, chilli flakes and salt. Mix well.
  7. Now add the rice and keep tossing it till everything is mixed.
  8. Adjust seasoning and if u wish add some butter and mix.
  9. Serve hot.

Maharashtrian Masala Bhaath

I have had this recipe for over 6 years now, given by my bestie Sonali. I make it a few times a month to good reviews by family and friends.

It’s an easy one pot, no fuss recipe. You can add any vegetables of your choice and make it a wholesome meal for your family.

In these times of lockdown, we friends swap recipes and they pointed out that it’s not on the blog. I was surprised myself that I missed out uploading such a good recipe. So here it is


1 glass rice washed and soaked
10-12 tendli/ivy gourd sliced long
10-12 french beans scut in 2″ pcs
1/2 cup cauliflower florets
2 slit green chillies
1 tbsp dhania/coriander powder
1/2 tsp haldi/turmeric
1/2 tsp garam masala
1 tsp ginger garlic paste
1 tsp jeera
2 choti elaichi/cardamom
1″ dalchini/cinnamon
1 tej patta
5-6 karipatta/curry leaves
Ghee, salt

1) Heat ghee, add jeera, elaichi, cinnamon and karipatta
2) When it sizzles add ginger garlic paste. Fry well
3) Add the dry masala and fry it off
4) Add the vegetables, rice and chillies and mix well
5) Add salt and coriander leaves. Mix
6) Add 2 glasses water, bring to a boil and lower gas.
7) cook covered for 16 mins. Shut the gas and let it rest for 5 mins.

Theos Broccoli Almond Soup

I met Chef Gaurav during our TBC event in Jaipur on 2018. TBC is our annual bakers residential convention and we had invited Chef Gaurav Wadhwa over as an expert. His immense knowledge for food and baking and his fun and sorted personality won all of us over.

Gaurav owns a chain of well know restaurants in the NCR region by the name of Theos. My friends who have visited have raved about it’s food and has always been in my go to list when I visit Noida or Delhi.

So when he shared this soup recipe, I knew that it will be a while before I taste it at the restaurant so took it upon myself to make it for lunch for my family.

It’s creamy and Rich and delicious. Thanks Chef for this wonderful recipe.


1 potato diced

200gms broccoli cut into small pieces

450 ml milk

1 + 1 tbsp minced garlic

Salt and pepper

20-25 blanched almonds

4 spinach leaves

Olive oil

1 tsp oregano

  1. Pour olive oil in a pan and saute potatoes.
  2. Add 1 tbsp garlic, mix and cover pan and cook for a couple of minutes.
  3. Add 350ml milk and salt and pepper and mix well.
  4. Add the blanched almonds and cover and cook till just tender. Don’t let it get too soft.
  5. Add the broccoli and rest of the milk just so that the broccoli is immersed.
  6. Cook without cover till broccoli is tender.
  7. Add the spinach leaves and cook for a minute.
  8. Shut the gas and leave to cool.
  9. Puree it really well so that the mix is not grainy at all.
  10. Pour a little olive oil in a pan and saute 1 tbsp garlic. Ensure that you don’t allow the garlic to brown.
  11. Add the puree and adjust the water to get the consistency you desire. Don’t make it too thin.
  12. Bring to a boil, adjust seasoning and add oregano. A tip is to rub and crush the oregano with both your palms before adding.
  13. Add 1-2 tbsp for cream, mix well and shut the gas.
  14. At serving time, drizzle some olive oil and garnish with almond flakes.