Stuffed Vegetables Platter



Indian cuisine has many recipes ranging from dry roasted veggies to curries. Stuffed Vegetable is another dish which tops my favorite list.To name a few stuffed  veggies that range from green peppers, stuffed Ivy gourd, stuffed tomatoes,stuffed bottle gourd,stuffed mushroom and stuffed cabbage.  I love to indulge in some yummy stuffed vegetables once in a while on weekends.

Today i am presenting stuffed veggie platter. Three different vegetables stuffed with the same masala. I learnt this recipe from my Mom and is one of my favorites.I have used Sponge gourd , Bhavnagri Chilli and Pointed Gourd.

As a part of the 59th #Foodiemonday #Bloghop theme #StuffedVeggies my contribution is  Stuffed Vegetables Platter.


4 Sponge Gourds

4 Pointed Gourds

4 Bhavnagri Chillies

1/2 Tsp Cinnamon Powder

1/2 Tsp Cumin / Jeera Powder

2 Tsp Dhania / Coriander Powder

10 Black Pepper Corns Powdered

1/2 Tsp Turmeric / Haldi

1/2 Tsp Red Chilli Powder (Optional)

1/2 Tsp Dry Mango Powder/ Amchur

1/2 Tsp Garam Masala

1 Tsp Ginger garlic Paste

5 Onions chopped (Medium Size)

Salt to taste


Slit the chillies and deseed. Slit the pointed gourd and scrap the flesh in the centre. Cut each sponge gourd into 3 – 4 parts. Scrap the centre and remove the soft pulp.Chop the onions.Heat a tsp of oil in a heavy bottom pan.Add ginger garlic paste and turmeric. Saute for 2-3 seconds. Add the chopped onions, scraped flesh from pointed gourd,scraped flesh from pointed gourd and roast till they turn golden brown.Switch off the flame and allow it to cool.

Blend the onion mixture with all the above mentioned dry masalas to get a fine paste.Do not add water.Stuff the veggies with this masala.

Heat 2 Tsp oil in the wok. Place all the stuffed veggies and roast on medium flame . Add excess masala and roast till the masala binds well and veggies are cooked. It will cook in 20 to 25 mins.

Serve hot with Rice or Rotis.





Paneer and Broccoli Burjee Mini Tarts / Mini Savoury Tarts(No onion No garlic recipe)


I am a huge fan of Savoury Tarts. The filling ideas are unlimited. Tarts are one of those dishes that can be morphed into brunch,dinner,appetizer or a tea time snack.This time i have used ready made Pastry puff dough to make these yummy tarts. I have used cottage cheese and Broccoli with a touch of indian spices which enhances the taste and aroma.

My kids just went gaga over these tarts.This will be a regular feature at my place.I will experiment with different fillings.One way to incorporate all the healthy veggies into your kid’s diet. Using ready made pastry saves your time when you have to whip up something interesting when you have sudden guests or back from work after a hectic day or even on a lazy weekend.

Our 58th #Foodiemonday # Bloghop theme is #TeamtimeSavourysnacks.My contribution this week is Paneer and Broccoli Burjee Mini Tarts / Mini Savoury Tarts.

Recipe for Paneer and Broccoli Burjee Mini Tarts / Mini Savoury Tarts:


100 Gms crumbled Paneer/ Cottage Cheese

4 Florets of Broccoli grated

1 Tsp Cumin / Jeera

1 Tsp Aachari Masala

1 Cup Mozzarella Cheese

10 Cherry Tomatoes

Butter for brushing

Salt to taste

1 Pack of Pastry Puff dough


Take a heavy bottom pan. Add 1/2 tsp oil.Add cumin and aachari masala .Add crumbled paneer , 1/2 of the grated Broccoli and mix well. Add salt to taste.Roast for 3 to 4 mins on medium flame . Switch off the flame.

Roll the puff pastry dough on a floured surface.You can cut it into desired shapes.I have cut it into small squares and rectangles. Place each square / rectangle on a parchment paper on a baking tray.Brush the dough with some butter. Take a fork and make some holes on each one.Place a spoon full of Paneer and Broccoli burjee on the buttered dough. Sprinkle some grated broccoli .Top it with  Mozzarella cheese generously. repeat the process for the balance dough.

Preheat the oven at 200C . Place the baking tray in the preheated oven and bake for 30 to 35 mins or untill the tarts turn gloden brown.

Serve these crisp and  yummy tarts.







Multigrain and Mix Veggie Patty Burger(Vegetarian)


Hola Everyone !!!

Today is Eid and a public holiday for us.A relaxing day for me after a long time.Making some Burgers on kids demand today.

Many of us like fast food (i am not a fast food fan though) and Burgers fall in that category. There are many fast food giants serving variety of burgers. Have you ever wondered how it is made ? what goes into it? I am sure many of us have would have given a thought at some point of time. Being a vegetarian, i have less options which infact  is a blessing in disguise for me.

I always prefer to bake the buns and make patties at home ,assemble and then serve yummy and healthy burgers to my family.Today i am sharing a very easy recipe to make Multigrain and mix veggie burger patty. My kids don’t complain to have veggies when it is presented as a patty. I have used Store bought eggless  whole wheat buns today . I could not bake buns this time as i had guests during the weekend.

Today is monday and my contribution for the 57th #Foodiemonday  #Bloghop theme #BurgerFillings is this yummy Multigrain and Mix Veggie Patty Burger

Recipe for Multigrain and Mix Veggie Burger:

Ingredients for Patty:

(Makes 10 Patties)

1 Cup Green Peas coarsely ground

1 Cup Corn Kernels coarsely ground

4 Potatoes boiled , peeled and mashed

1 Cup Shitake Mushrooms (fresh)finely chopped

1.5 Tbsp Multigrain Powder( I have a mix of roasted flaxseed powder,roasted chia seeds powder,jowar roasted and powdered, green gram roasted and powdered)

1/2 Cup Besan / Gram Flour (Freshly ground sun dried channa dal)

1 Tsp Chaat Masala

1 Tsp Red Chilli Powder

Salt to Taste

1 Tsp Sriracha Sauce

2 Tbsp Olive oil


Take a wide bottom pan. Mash the potatoes nicely .Ensure there are no lumps. Mix all the ingredients listed above .Take a small portion of the mixture and shape it into round patties about 1/2 inch to 1 inch thick.Heat the pan. Add 1.2 tsp oil and shallow fry the patties .Ensure both the sides turn brown.Once done keep them aside.

Ingredients for assembling the Burger:

Whole wheat Buns

Bell peppers red,yellow and green

Sliced Tomatoes

Cheese Slices

Sauce( i have mixed chilli sauce, sriracha sauce and added some chopped bell peppers)

Honey Mustard Sauce

Sunflower Seeds

Baby Lettuce


Method to assemble the Burger:

Take a whole wheat bun and slice it into half. You may toast it if you like. I have lightly toasted the buns.Place a baby lettuce, then a patty.Add a cheese slice and place another patty.Add some colored bell peppers ,sunflower seeds and tomato slices.Drizzle some bell pepper sauce mixture and honey mustard. Place the other half of the bun on the top.

Serve immediately!!!!

PS:You can also bake the patties in case you don’t want to shallow fry.



Bendekayi Gojju /Okra in Coconut Curry(No Onion & No Garlic recipe)


I love different types of Gojju . Today i will be sharing another easy recipe.This Gojju will tickle your palates and leave you craving for more.

Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, Goa, Maharashtra, Odisha, and West Bengal and the islands of Lakshadweep ,Andaman and Nicobar.It is the most common ingredient in the south Indian Cooking. By including Coconut in your diet you can prevent obesity.It is good for your heart,  low in Glycemic index,  high in dietery fiber, boosts your energy etc..

Okra /Bhindi/Bendekayi is another  most popular vegetable . It is rich in Vitamin C,Vitamin K, Folates,Vitamin A and Fiber.

As a part of our 56th Foodiemonday Bloghop theme Coconut , my contribution is this yummy Bendekayi Gojju / Okra in Coconut curry .It can be served with steaming hot rice or phulkas. It is finger licking good.

Recipe for Bendekayi Gojju / Okra in Coconut curry:


750 Gms Bendekayi /Okra washed and slit

250 Gms Freshly grated coconut

8 Green Chillies( You can reduce if you wish to)

Handful of fresh coriander leaves chopped

1.5 Tbsp Putani / Roasted Gram

1 Lemon Size Tamrind

1.5 Tbsp Jaggery

2.5 Tsp Mustard seeds

4 Red Dry Chillies (round one)

Few Sprigs of curry leaves

1 Tsp Lemon Juice

Salt to taste


Grind Coconut,green chillies,1.5 tsp mustard seeds,roasted gram tamrind,jaggery and coriander leaves to get a smooth paste and keep it aside.

Wash and dry the okras and finely chop them.Take a heavy bottom pan and heat 2 tsp of oil. Add mustard and dry red chillies. Once you hear the crackling sound add the chopped okras and roast untill the okra turns golden brown. Add a tsp of lime juice to remove the sliminess.Once the okras turn golden brown add the ground paste and salt .Mix well. Add 2 glasses of water and allow it to simmer on medium flame for about 10 mins.

Once done Garnish with freshly grated coconut, roasted Bhindi and mustard and Curry leaves tadka.

Serve hot with Rice or Phulkas!!!