Baking · Breads · Cheese · Kids

Stuffed Garlic Bread – Again Dominos Style


I have attempted Garlic Bread earlier and it is one of the most viewed recipe on this blog.      I love the simplicity of that bread and it so easy to put together. If you have never attempted making bread, give it one go you will be amazed with the results. Nothing beats the Aroma of bread being baked in the oven and really trust me you will be really hooked to it. This time i made the stuffed garlic one , and it came out great. I tried to make it a bit healthy by using half atta and half maida. The addition of atta does change the taste and texture of the bread a bit but it is good and for me it was a feeling of goodness as my daughter Sakshi loved bread and it gives me satisfaction in knowing that it is  homemade and a bit healthy as well. So here goes the recipe.

Stuffed Garlic Bread:


 For Garlic Bread

All purpose flour 3/4 cup

Atta – 3/4 cup

yeast 1/2 tsp

warm water 1/2 cup+ 3tbsp

Salt to taste

Grated garlic 5 cloves

Olive oil 3 tbsp

Italian Seasoning 2tbsp

Chilli Flakes 1 tsp

B.pepper 1/2 tsp

For Stuffing

1 small capsicum chopped

Paneer chopped in  smallcubes

Handful of boiled corn kernels

Mozarella Cheese


Chilli flakes

Salt a big pinch.



Prepare Garlic Bread

Heat water till warm and add yeast to it.

Let the yeast proof for 5 mins till you see a frothy mixture.

Add 3/4 cup atta to it and mix nicely with a laddle.

Rest this batter for 45 mins till it doubles.

Add the remaining flour,3 cloves garlic grated and salt and mix nicely.

At this stage i had to add couple of tbsp of water to get the dough together.

Knead it nicely and transfer to a floured counter space and knead the dough for the 8-10 mins till the dough is smooth and springy.

The dough will be a bit sticky so i had to spread some oil in my hands to get the dough together.

Let the dough double again which can take from 1 hr or more.

Preheat the oven at 200c

Transfer the dough  on floored counter space and roll it into a oval shape.

Mix all the ing. mentioned under stuffing except cheese and spread it on half of the dough. Cover it with grated cheese and fold the dough into a half. It will be like the half moon shape.

Brush lightly with oil and  and sprinkle the seasoning and spread the remaining grated garlic.

Transfer it to a baking sheet and bake in the preheated oven for 15 mins.

Slice then into strips and have hot with soup or a cheesy dip.

Have it fresh out of the oven.

Chutneys · Events · Snacks

Chutneys – The Basis of Indian Snacks.


Chutneys are a integral part of out daily food and Coriander Mint Chutney, Tamarind Chutney and Garlic Chutney are a main part of indian street food snacks. Without these any snack will lack the punch required in taste. My fav among these is the coriander chutney and it is always there in my refrigerator. Tamarind Chutney and Garlic Chutney is prepared very occasionally depending upon the snacks. So Lets head to the recipes directly. 

Coriander Mint Chutney


1 cup coriander leaves (Cleaned and chopped)

1/2 cup Mint leaves 

3 Medium G.chillies 

1″ Ginger Chopped

Roasted Jeera 1/2 tsp

Jaljeera Powder 1 tsp (You can chat masala as well)

Rock Salt 1/2 tsp

Juice of half a lemon


Add all the ingredients in a blender and make it to a smooth paste. Add little spoonfuls of water if required.

Transfer it to a air tight back and this can be stored in the fridge for upto 2 weeks.


I never add regular salt in  this chutney as the color of the chutney changes to a darkish color after a couple of days.

Adding rock salt gives it a different taste as well and the chutney will stay in green color for a longer time.

This chutney has a tangy taste due to the addition of chat masala and lemon juice.

Skip any one of these if you want to reduce the tanginess.

Tamarind Chutney


Tamarind  cup

Jaggery 1/4 cup grated

Rock Salt 1 tsp

Roasted Jeera Powder 1/2 tsp


Soak tamarind in warm water for 1/2 hour.

When the tamraind is fully soft remove the pulp by pressing it between your fingers.

Transfer the pulp to a pan add all the remaining ingredients and cook it till it reaches a semi thick consistency.

Cool and transfer to a air tight box and store in the fridge.

This can be stored for upto a month as well.

Garlic Chutney

Recipe Source Tarla Dalal


2 whole garlic pods cleaned

1 tbsp Chilli Powder



Combine all the 3 ingrediets in a blender along with some water and prepare a smooth chutney.

Transfer to a box and store this for upto a week.


garlic chutney can be prepared in many different ways , i had prepare this along with a famous gujrathi street food (recipe coming soon)

So try out these lip smacking chutneys and tickle your tastebuds!

These Chutneys are off to “The Big Chutney Chowdown” event hosted by Priya of Now Serving.

Festival · Snacks

Spicy Sev

I had prepared some sweet and savoury snacks for diwali and will be sharing some of those recipes. These sev are mine and sakshi’s favorite, loved the way they turned out. I would recommend the addition of garlic but if u could skip it as well.

Spicy Sev

Recipe Source: Sharmis Passion


Besan Flour   2 1/2 cups

Rice flour – cup

Black pepper 1 tsp

Ghee  2 1/2 tsp

Crushed garlic  2 cloves grated

Salt  to taste

water not more than 1/4 cup

oil for frying


Grind pepper to a coarse powder.

In a bowl mix all the ingredients from besan to salt and mix nicely

Add little by little water and bring it togeather to form a dough, the douigh shouldnt be harder coz you wont be able to press the sev into oil then

The dough will be slightly sticky

Heat oil in a kadai

Fill the sev press with the dough and press the sev directly over oil.

Fry the sev on a medium flame and till  it turns slightly dark in color

Drain on tissue paper and when cooled transfer them in container and munch on them.


Loved the mild taste of garlic but it is purely optional, you can give it a miss as well.

If you are preparing larger quantities, do not add water to the whole mixtuture, prepare the dough as and when and when required.

Chutneys · Jain · Rajasthani

Rawa Khaman

Khaman is a very common dish you will find in any Rajasthani or Gujarati household . This has been my favorite dish from childhood days. It is a very easy preparation and can be served for breakfast or snacks.. They are many different ways of preparing Khaman and don’t  mistake this with the Nylon Khaman those are prepared with Besan and I have never got that dish right till now.

Rawa Khaman


For Batter

Rawa 2 cups (Sooji Rawa)

Sour Buttermilk 3 cups approx


Cooking Soda 1/4 tsp

Half lime

Oil for greasing the plate.

For Tempering

Oil 2 tbsp

Mustard Seeds 1 tsp

White Sesame seeds 1 tsp

Curry Leaves 5-6 Nos

Haldi 1/2 tsp

R.chilli 1Tsp

Salt to taste

Coriander Leaves


Mix Rawa, salt and sour buttermilk and keep aside for half hour. The batter should be a bit thick  like a idli batter.

Pour water in a steamer pan  and place a greased plate on top of it.

Add Soda in the batter and pour juice of half lime on top of the soda.

Mix nicely and pour the batter in the greased plate.

Cover with a lid and let cook for 20 mins.

Let it cool for some time and then cut it into small square pieces.

Heat oil in a pan and add mustard and sesame seeds.

Then add curry leaves haldi and r.chilli powder.

Add the steamed rawa pieces and salt.

Mix nicely and add garnish with coriander leaves.

Serve hot with Tamarind Chutney or Sauce.

Tamarind Chutney

Soak lemon sized ball of tamarind in warm water and let soak for some time. Then remove the pulp from the tamarind and liitle water to the pulp. U should have about 1/4 cup of tamarind extract.

Add salt 1tsp R.chilli Powder and 2Tbsp Sugar to the extract and cook for a min.

Serve with Khaman.

This is not the regular thick chutney,It is on the thinner side and taste great with khaman.

This is my first event participation to Sonal Palate Corner who is hosting   Flavours Of Rajasthan and started by Simply Food.


Kids · Potato · Snacks


The quintessential Indian snack you will find everywhere be it a wedding or a get together or a party, this king of snack will be seen on every menu. Even I love gorging on them but I don’t prepare it at home much often. I usually have it from my fav. Snack corner.

Daughter had eaten samosa a month back at her dadi’s place and had liked it. Today morning when I was asking her as what does she want for her snack box at school, pat came the reply that she wanted samosa , from where did she get the idea early in the morning to  eat samosa i am still wondering coz I have not prepared it at home from ages, but her demand is my wish and  so samosa was prepared for her today. She is not very fond of the store bought one as it is too spicy for her taste so she will only eat the outer crisp covering and leave the filling for me to finish it up.



For dough

Maida 1 cup


Oil 1 tbsp


Vinegar ½ tsp


3 Potatoes boiled and peeled

1 G.chilli

1” Ginger

1 tsp Saunf (Fennel seeds)

½ tsp jeera


¼ tsp haldi

1 tsp R. chilli Powder

½ tsp Coriander Powder

½ tsp Garam masala

½ tsp amchoor powder

Coriander leaves

Mint Leaves

Oil 1 tsp + deep frying



Mix Maida salt and 1tbsp hot oil and mix

Mix ½ Cup warm water with the vinegar and mix (I had read a post on harini’s blog and there she had mentioned that by adding vinegar the samosa’s gets a nice flakier crust)

Slowly add little by little water and prepare a stiff dough. Let it rest for half hour at least.


Mash the peeled potatoes and add salt, coriander leaves, mint leaves and amchoor powder.

Make a coarse paste of g.chilli and ginger.

Heat oil in a pan add jeera and saunf and let cook for some secs. Then add the g.chilli and ginger mixture and sauté.

Add haldi, r.chilli, garam masala, coriander powder and give a mix.

Add the potatoes mixture and mix nicely.

To assemble.

Make lemon sized balls of the dough and roll it into a medium thick round. Cut from the center and you will have 2 parts.

Make a cone shape and put around 1-2 tsp of filling and cover it from all sides.

(I was not able to take a complete step by step pic of the method but to help you all out there are many you tube videos on making a samosa, do have a look it will be good guide for beginners)

Deep fry on a medium flame till nicely colored and crisp.

Serve hot with green chutney.


Adding vinegar did give a nice flaky crust to the outer covering so thanx harini for that tip.

 Daughter was enjoying the samosa and wanted a click of hers also to be taken