Pizza sandwich recipe

Pizza sandwich recipe


Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time:  10 mins    |  Cook time: 5 mins     |  Serves: 2


Bread slices – 4

Pasta sauce *(refer notes)  – 4 tsp

Cheese slice* – 2

Chopped onion, tomato, capsicum – 1/2 cup

Chilli flakes – 1/4 tsp

Butter – To smear


  1. Heat the sandwich maker (You can make in dosa pan too). Meanwhile, gather the ingredients needed. Apply pasta sauce to the bottom bread of the sandwich.
  2. Keep the onion tomato capsicum in two sides, so that each triangle is filled with the stuffing. Over it, place the cheese slices, torn and folded so that it wont ooze out easily in the sides.
  3. In a well greased sandwich maker or dosa tawa, toast these sandwiches until golden and crisp.


    • *You can use mozzarella if you are gonna serve immediately. Or a mixture of mozarella, cheedar/ sandwich cheese for real pizza effect.
    • *You can also use pizza sauce or tomato ketchup plus italian seasoning in place of pasta sauce.
    • Chilli flakes are optional.
    • I used very less cheese. If you want more you can add, but keep in mind that the cheese may ooze out as the sandwich gets toasted. Then cleaning will be a mess.
    • You can make the same in grill (Dosa pan) too..


You can wrap in aluminium foil after cooling and pack for lunch box

Khatti Meethi Teekhi Kaddu ki Sabzi

Khatti Meethi Teekhi Kaddu ki Sabzi

The absolutely great thing about blogging is the new things you get to learn every single day! Lal Bhopla (Kaddu or Gummidikaya) is a staple in our home. I normally use it to make Lal Bhopla Bharit, traditional Andhra Gummidikaya Koora, Mathanga Erissery or then Mukkala Pulusu.

The other day I was just looking for something else to do with the Lal Bhopla or Kaddu that I had at home and came across this marvelous recipe. It got done in a jiffy (a major requirement on working days) and tasted absolutely great with both rotis and rice.

The sweet taste of the Kaddu was enhanced by the jaggery while the amchur and red chili powder provided the tangy and spicy elements.

Serves: 4

Time: 35 to 45 Minutes


  1. Lal Bhopla, Kaddu, or Red Pumpkin – 1/2 Kg
  2. Grated Jaggery or Sugar – 1 tbsp
  3. Red Chilli Powder – 2/3 tsp
  4. Amchur Powder – 3/4 tsp
  5. Coriander Powder – 1 tsp
  6. Garam Masala – 1/3 tsp
  7. Turmeric – 1/4 tsp
  8. Mustard Seeds – 1 tsp
  9. Fenugreek Seeds – 6 or 8
  10. Oil – 1 tbsp
  11. Salt to Taste
  12. Fresh Coriander Leaves – 1/2 a Handful


  1. Peel and dice the red pumpkin into 1/2″ cubes.
  2. In a kadhai or wok, heat the oil.
  3. Add the mustard seeds and wait till they splutter.
  4. Add the fenugreek seeds and stir-fry for a few seconds.
  5. Add turmeric, coriander powder, garam masala, and pumpkin pieces.
  6. Mix well till the pieces are well coated.
  7. Stir-fry for a couple of minutes.
  8. Add about 1/3 cup water.
  9. Cover and cook till the pumpkin pieces are cooked. Stir occasionally. You know the pumpkin pieces are done when You can just cut them with a spoon.
  10. Turn off the heat.
  11. Add jaggery, amchur, and red chilli powder.
  12. Mix well.
  13. Season with salt as required.
  14. Mix well.
  15. Cover and let the Kaddu ki Sabzi rest for about 10 minutes.
  16. Just before serving, add finely chopped coriander leaves.
  17. Enjoy with rotis or pooris!


  • I used mustard oil. You can use any vegetable oil. If you are using mustard oil, be sure that you heat it to the smoking point and till it turns white before using it for cooking; otherwise you will have a bitter taste.
  • You can also add some ginger garlic paste in step 5. I did not and the Kaddu ki Sabzi tasted just great.
  • Be careful while cooking the Kaddu as it can turn to mush quite easily.
  • I did not really think the Garam Masala was needed. The next time around I will try it without. 🙂


April 25 is National Zucchini Bread Day

April 25 is National Zucchini Bread Day

Foodimentary - National Food Holidays

Here are today’s five things to know about Zucchini Bread

  1. A zucchini has more potassium than a banana.
  2. The word zucchini comes from ‘zucca’ the Italian word for squash.
  3. Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.
  4. According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.
  5. The flower of the zucchini plant is also edible.

Fun Fact:

The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew the humongous veggie.

Mild bitterness in zucchini, like that in related species like cucumbers, may be result from environmental factors such as high temperature, low moisture, low soil nutrients, etc. The bitterness is caused by compounds called cucurbitacins.

A zucchini has more potassium than a banana.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1856 Charles Luttwedge…

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Bombay Street Food

Bombay Street Food

The Bombay Bread

Having lived abroad before, I knew the one thing I would miss most about the city is the culinary adventures one can embark upon wandering about its streets. Before leaving Bombay a few weeks ago, I made sure to have all my favorites, one last time, until I was back again.

This meant starting with the quintessential vada pav (vada is boiled potatoes flavored with spices, held together with gram flour batter and deep fried; pav is a type of bread, generally square in shape). After many decades in Bombay, most of which is spent sampling different vada pav’s, I had narrowed down my three favorites – one next door to my school at the edge of Pali Hill, an unassuming tea and lunch stall, the famous vada pav stand next to Hutatma Chowk and the third one next door to Elphinstone Road railway station, frequented by the office crowds and…

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Naanchiladas: Curry-Spiced Vegetable and Lentil Enchiladas

Naanchiladas: Curry-Spiced Vegetable and Lentil Enchiladas

Naanchiladas: Curry-Spiced Vegetable and Lentil Enchiladas

food to glow

Naanchiladas-curry-spiced-enchiladas by food to glowAs with some television shows, where an entire episode seems to be based round a joke that came up in a production meeting, this recipe was an off-beat idea of mine that grew into a recipe. I started with the hybrid name and it kind of went from there.

But unlike some TV shows, this works. No joke.

Just a couple of notes: about the sauce, if you wish to use garam masala or another curry powder that you like, that would be just fine. Use about two tablespoons, but be prepared to add more if the flavour seems “thin.” And as for the naan, use roti or chapati if you wish, or even commercial naan, although the latter may be too thick and will tear/break (and really aren’t very nice when compared to homemade). Heck you could even add curry spices to a bought red enchilada sauce. Whatever way you do this…

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Arhar Ki Dal with Lahsun Tadka

Arhar Ki Dal with Lahsun Tadka

  • 3 to 4 servings
  • 40 Minutes

The Arhar Ki Dal with Lahsun Tadka Recipe is a simple, wholesome recipe of toor dal, that is made in a single pot. Cooking all the spices along with the arhar dal in the pressure cooker. All you need to do once the dal is cooked is to make the garlic tadka and the Arhar Ki Dal will be ready to be served. Serve the Arhar Ki Dal with Lahsun Tadka along with rice, Parathas accompanied with Aloo Simla Mirch ki Sabzi and Moong Sprouts Salad.


  • 1 cup toor dal (arhar dal)
  • 1 small onion, thinly sliced
  • an inch piece of ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1 tomato, finely chopped
  • an inch piece of cinnamon stick
  • Salt to taste
  • Juice from one lemon
  • a small bunch of coriander leaves, finely chopped

Ingredients for seasoning

  • 1 tablespoon ghee
  • 3 to 4 cloves of garlic
  • 1/2 teaspoon cumin seeds
  • 2 dry red chillies

Directions for Arhar Ki Dal with Lahsun Tadka

  1. To begin making the Arhar Ki Dal with Lahsun Tadka Recipe, we will first cook the dal in the pressure cooker. 
  2. Place the washed dal, onions, grated ginger, turmeric powder, salt, tomato, cinnamon stick along with 2-1/2 cups of water. Cover the pressure cooker, place the weight on and cook until you hear two whistles. After the first two whistles, turn the heat to low and simmer the arhar dal for 3 to 4 minutes. After 4 minutes, turn off the heat.
  3. Allow the pressure to release naturally, as the dal continues to cook while in the cooker. Once the pressure is released open the cooked and give the dal a good whisk. Check the salt and spice levels and adjust to suit your taste. The consistency of the dal can be adjusted at this stage, by adding water if required. Transfer the Arhar Dal into a serving bowl. Stir in the lemon juice and the coriander leaves into the dal.
  4. The next step is to make the seasoning for the dal.
  5. Next, heat the ghee in a Tadka pan; add the cumin seeds, garlic, and red chilies and allow them to roast well in the ghee.
  6. When the cumin begins to crackle, pour the Tadka into the cooked Dal and serve warm.
  7. Serve the Arhar Ki Dal with Lahsun Tadka along with rice, Parathas accompanied with Aloo Simla Mirch ki Sabzi and Moong Sprouts Salad.

The Arhar Ki Dal with Lahsun Tadka is part of the endeavor to create a collection of Indian UP (Lucknow/Awadhi) Cuisine in collaboration with a few bloggers who share the same passion of cooking.

Jeera Rice (Pulao) Recipe (Cumin & Ghee Flavored Rice)

Jeera Rice (Pulao) Recipe (Cumin & Ghee Flavored Rice)

The Jeera Rice (Pulao) Recipe is simple rice recipe that you can make in less than 20 minutes. The fresh roasted cumin along with ghee when combined with steamed rice, brings out a fantastic nutty flavor that goes well with a variety of Vegetable Gravies, Dals & Kadhi’s  to make a great weeknight dinner.



1 cup rice (regular local rice)

2 teaspoons cumin seeds

2 tablespoons ghee

salt to taste

Directions for Jeera Rice (Pulao) Recipe

  1. To begin making the Jeera Rice (Pulao) Recipe, we will first cook the rice in a saucepan. First rinse the rice well in water
  2. Place the washed rice in the saucepan, add salt, 1 tablespoon ghee and two cups of water. Bring the rice to a brisk boil.
  3. Once the rice comes to a brisk boil, cover the pan, turn the heat to low and cook the rice until all the water is completely absorbed. Once all the water is absorbed, turn off the heat.
  4. Allow the rice to rest for 10 minutes before you can mix the roasted cumin into it. The rice will fluff up as it rests.
  5. After 10 minutes, heat a tablespoon of ghee in a small pan. Add the cumin seeds and allow it to crackle. Once it crackles and you can smell the roasted aromas, turn off the heat.
  6. Pour the roasted cumin (jeera) into the cooked rice and using a slotted spoon, stir the rice gently and fluff it up.
  7. The Jeera Rice (Pulao) is now ready to be served along with Vegetable Gravies or Dals & Kadhi’s to make a great weeknight dinner.