Beetroot and cheese Samosa

My romance with beetroot is continuing for sometime now 🙂 Though I loved the pairing, there were not many takers for this samosa.

This post is a part of BM#28. My theme for this part of samosas with different fillings. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM.

You shall need: [Makes 14-16]

For the dough-

1 …Small beetroot [Washed, peeled and Boiled]

1.5 cup… Maida [All porpose flour]

2 tbsp… Oil

Corriander/Basil [Few leaves]

1/2 tsp… Salt


For the Filling:

1/2 cup… Baby corn [Cut in small pieces]

1/3 cup .. Processed cheese [Grated]

1/3 cup… Spring onion with greens

1/2 tsp… Oregano

Salt and pepper

For frying:

1 tbsp maida with 2 tbsp water


Paper towels

Wok and slotted spoon


  • To make the dough, mix all the ingredients except water.
  • Now add water little by little and made a slighty sough dough.
  • Cover and keep it aside for a few min to rest.
  • In a pan, heat a tsp of oil.
  • Add the baby corn and cover and cook until nice and tender.
  • Add the spring onions and cook for a few more min.
  • Add a little salt and pepper.
  • Remove from heat and mix the cheese in it gently.
  • The warmth shall make the cheese to melt.
  • Take a ping pong size ball out of the dough and roll it in a circle.
  • Cut it from the center and make a cone.
  • Secure the sides with the maida mixture.
  • Now put the filling in the samosa and close its base.
  • Repeat the process for all samosas.
  • Heat the oil on medium flame and lower the samosas.
  • Do not fry them on HIGH as the dough shall not cook uniformly.
  • Serve with dip of your choice.

beetsamosa1 beet samosa2Cheers,

Product Review: Bean Tree Hummus

A very talented and gracious entrepreneur from Bangalore, Poornima Dhall, makes really really awesome Hummus from home. She lovingly calls it Bean Tree. It is made at home with best of the ingredients around.

To her repertoire she has 3 stunning Hummus to offer: Classic, Lemon Corriander and Red Pepper. I got to try 2 of them, classic and lemon corriander.

Photo Credit: Monika manchanda
Photo Credit: Monika manchanda
Photo Credit: Monika Manchanda
Photo Credit: Monika Manchanda

Let us try to understand the idea and history of Hummus before I tell you what I think about it.

  • It comes from the Middle East.
  • It is essentially a dip or spread
  • It is rich in iron and vitamin C
  • It is completely vegetarian.
  • It is essentially a complete protein when eaten with bread.

So what do we look for in a dip of this sort? It has to be well seasoned, creamy and spreadable/be used as dip.

Coming back to the Bean tree hummus. The Lemon corriander is in fact the best hummus flavor I have tasted [beyond the regular one that is].  It has the right amount of tart to balance the earthy corriander flavor. We tried it with Pita bread and lavash. The consistency is just right. it does not drip on you but also is great when you try to spread it on the pita. I am definitely going back for more.

The classic one was good as well but I guess the we were sold on the lemon one that we didnt do proper justice to this one. I have one remark on this one, I wish it was a little more seasoned. It lacked salt about just a touch. Over all an extremely happy-about-the-product blogger I am. 🙂

I am told that it is available at Godrej Nature’s Basket but I failed to locate it at Indiranagar and Richmond Town stores. I must check the one at Koramangala. However you may contact her here.

It is priced at 150Rs for 180Gms. A superb deal for such goodness. Do let me know if you try it out. 🙂


Trashy Movies Gourmet Party

Oh come on dont make a face now, we all love to hate them. Angoor ka dana, Chatt pe soya tha behnoi, Doodh Ban jaungi.. and the list is long. 🙂 One can enjoy these movies and songs for the sole purpose of laughing at the trashy makeup, rolling on the floor on the dialog delivery and garish outfits. Why not have a party with your beloved friends who would love the theme as well 😉 Also there is a dedicated Facebook page for the same.

So here it is:

Theme- Trashy Movies Gourmet Party

Dress Code- Dress up as any trashy song that you like characters.

For ambiance there shall be posters, head gears, masks and overload of makeup available for all to dress up.

So what all does the food part need? A few kick ass starters, drinks, a delicious main and a delightful dessert. And food has to be gourmet coz we love good food. No compromise there.

Tarts with Tamarind and dates chutney flavored filling- I love their this chutney. It has right tart and sweet mix.

Paneer Makhani Flavored tikkis- I can only imagine who well they would turn out.

Dal Bukhara with Jeera Rice- Seriously if you have not had Maah di dat it ITC you have missed something very vital.

Paneer Durbari– Those luscious cubes of paneer in that rich smooth gravy.

Moog dal halwa– That beautiful golden color of the halwa is to die for.

And of course there shall be Roti/paratha.

What theme party shall you host?

This post is a part of Indobloggers challenge.


FR Event- Bookmarked Recipe- Winners

Hello Hello…

Thank you for the gracious entries for the event.


Here is the round up.

Now the winners. In all I got 98 entries and gave me the following 5 people:

96- Tiramisu by Sara

8- Lauki Thepla bu Shweta

67- Basic Cupcakes by Rajani

36- Dudhi Chana Dal by Manjula

77- Paatra by Shobha

Now since this is bookmark recipe event, what better could have been than sending a hand made bookmark. Karuna from is very gracious. She made these bookmarks for the winners.

photoI shall contact the winners seperately in a mail.

Have a good day guys. 🙂


New York Style Pizza

Aaah in my household we LOVE LOVE LOVE pizza. There is always a bottle of sauce somewhere in the fridge at all time. 🙂

This time I got a chance to make the beautiful sauce my way and new york way. The New York Style pizza originated in the city in early 1990’s. The key features are that it is light, tin, crispy yet fold-able. I added little semolina on the pizza tray before spreading the base on it. What airy yet crisp pizzas we had. *Sigh* Must make one soon. 🙂

This post is a part of Baking Partners and Home Bakers challenge.

Home Bakers- We group are of food entusiasts who started a monthly event for baking for both bloggers and non-bloggers initiated by Priya of Priyas Versatile recipes. For this month challenge,Divya of Divya’s culinary journey announced 4 different pizza with the home made tomato sauce,a recipe from Martha Stewart.


Baking Partners- This is pioneered by Swathi who is daring in the kitchen and an adorable blogger 🙂

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

baking partners

You shall need:

For the sauce-

1 portion Garlic Spinach Sauce

6-7… large Tomatoes [Blanced and peels removed]

1 tbsp… Olive oil

1 tbsp… Butter

1 medium.. Onion chopped in half

3-4 cloves of garlic [Minced]

Herbs of your choice [I used Basil]

Salt and pepper

2 tsp… Sugar


  • Whizz the tomatoes and keep aside.
  • In a heavy bottom pan, heat the oil and butter.
  • Now add the onion and garlic.
  • Once the garlic and onion are little brown, pour the tomato puree.
  • Cover and let it simmer for 10-15 min on medium flame.
  • Now add the salt, sugar and pepper.
  • Let it cook until the fat separates.
  • Add the herbs and take out the onion halves.
  • Taste and adjust the seasoning.
  • Let it cool until further use.

For the Dough: [makes about 2-3 pizzas]

3.5 cups… Maida [All purpose flour]

1.5 tsp… Active fresh yeast or 1 tsp… Dry active yeast

2 tsp… Yeast

1-1/3 cup… Warm water

2… tbsp Olive oil/butter

1 tbsp.. Salt

Method: Food processor-

  • Put the yeast in 5-6 tbsp water with sugar if you are using active dry yeast and let it sit until it froths.
  • In the processor bowl, mix maida, yeast and sugar.
  • Now add the salt.
  • Add water little at a time so that the gluten is formed.
  • it shall be really sticky.
  • Add the olive oil and let it mix well.
  • Bring it out of the bowl onto a floured surface.
  • Knead for 4-5 min until it is nice and cohesive.
  • Put it in an oiled bowl and cover it with cling film.
  • Let it rise in a warm place for atleast 1 hour.
  • Punch down the air of the dough and keep it aside ready to be assembled.

For the topping:

Topping 1

1/2 cup… Corn off the cob

1/2 cup… Mixed peppers diced small.

4-5… Jalapeno peppers [Finely chopped]

Salt and pepper

1 tbsp… Olive oil

Topping 2:

1/2 cup…. Peppers of your choice, diced small

1/3 cup… Baby corn

1 cup… Crispy Baby potatoes with rosemary and salt

1 tbsp.. Olive oil

To Assemble:

Baking tray

Olive oil




Chilly flakes



Mozzarella cheese


  • Pre heat oven to 200C.
  • In a baking tray, put oil on the surface and sprinkle some semolina.
  • Take about 1/4th of the dough and spread is nice and thin.
  • Apply the sauce/sauces.
  • Add the topping.
  • Sprinkle chilly flakes and oregano on top.
  • Put a few drops of olive oil on it.
  • Cover with cheese.
  • Place in the oven for 15 in on bottom heating and for 5 min on both.
  • Serve with love.
Topping 2
Topping 2
Topping 1
Topping 1


Sprouts Paratha

I for one cannot eat the sprouts raw. Ackkhhhhh….. Hence I find ways to conceal it in the food 🙂

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

You shall need: [Makes about 6 paratha]

1/2 cup…. Sprouts

Wheat flour Dough for Paratha

Salt to taste

1 tsp… Chaat masala

Red chilly powder to taste

Oil/ghee to fry the parathas.


  • Mix the masalas in the sprout and keep aside for a few min.
  • Stuff the dough balls with the sprouts mix and roll it like a chapati. Tutorial on how to stuff a paratha is here.
  • Shallow fry them on a griddle and serve with love.

sprouts paratha


This dish is specially for Pavani’s event- 5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event

Tacu Tacu

This Peruvian delight is a catch I tell you. These are basically rice and lentil cakes. Did I hear leaft overs, yes left overs can be very well used for this one. 🙂

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

You shall need: [Makes about 4 medium sized cakes]

1/2 cup… Boiled rice

1/3 cup… Cooked lentil of your choice. [I used whole masoor dal]

1 Small… Onion [chopped finely]

1 tbsp… Oil

Salt and pepper

Few tbsp of rice flour

Oil for shallow frying


  • In a pan, heat oil. Add onion and saute.
  • Now add the lentils and let the water evaporate.
  • Adjust seasoning if needed.
  • Mix this lentil and onion mixture to the rice.
  • Add rice flour a tbsp at a time.
  • We dont want to add too much of it and make it floury.
  • Add only so much that the dal and rice combine well.
  • Now take about a ladle-ful of the mix and put it on a pan which was pre heated with oil for shallow frying.
  • Let it cook until crisp on one side and flip to cook the other side.
  • Serve with salad and main dish of your choice.

tacu tacu


This dish is specially for Pavani’s event- 5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event

Blog Name change

After a lot of thought I have decided to change the blog name. I want to keep it consistent with the URL and yet be unique.

There is a new blog around the block with the same name as mine. I was heart broken to say the least but its not my copyright too 🙂

I hereby rename this beloved blog as Thou Shalt Cook!! 🙂

Please continue to give the same love to the blog.


Spinach Garlic Pizza sauce

I tried this one out of curiosity and trust me I loved the taste on the pizza.

This recipe is a part of BM#28. Check out other participants here in the Blogging Marathon page.

You shall need:

1 bunch… Spinach leaves [Blanch in salted water for 3-4 min]

1 Small… Onion [Chopped]

5-6… Cloves of garlic

2 tbsp… Oil

Salt and pepper to taste


  • In a pan, heat oil and add the crushed garlic and let it fry until nice and brown.
  • Add the onion and cook it until it is translucent.
  • Puree the spinach and add it to the pan.
  • Add salt and pepper.
  • Cook until most of the water evaporated and a ketchup like consistency is ready.
  • Spread it on panini’s, subs, pizzas practically anything and serve with love.

spinach sauce


This dish is specially for Pavani’s event- 5 ingredient fix, which she is hosting this month in Srivalli’s Kid’s Delight event.She has given salt/sugar, chilli powder/pepper powder, oil/butter as freebies and this dish which uses very few ingredients seems apt for her event.

FR Event- Bookmarked Recipe- Roundup

I got whopping 98 entries to the event.Thank you Swathi for letting me be the host 🙂


What a humbling experience 🙂 Here is the round up. The winners shall be announcer shortly stay tuned 🙂