Archive for September, 2015


Ah! It’s been such a long time, since my last post was published 7 months ago. I have been consistently inconsistent in publishing recipes in 2015 (its typical me). We traveled a lot in 2015 and it was very difficult to keep up with posting recipes(Again one lame excuse). Last year I striked-off one item from my bucket list of visiting Switzerland. It was my dream since I was 10. The mesmerizing beauty and yummy food (especially cheese and milk) made this trip very awesome. Now coming back to my post, this is a very easy-peasy recipe. Once you make the pesto its very easy to assemble the sandwich.  I personally like basic pesto a lot since you can make endless dishes out of it. I hope and wish to write more dishes this year :). For basil pesto you can find here

Ingredients :-
For Sandwich :-

Basil Pesto
1/2 cup
Bread Slices
Tomato, cut in roundels
1 small
Onion, cut in rings
1 small
Zucchini, cut in roundels
1 small
Eggplant, cut in roundels
1 small
Mozzarella Cheese, Shredded
1/4 cup
to taste
Black Pepper Powder
to taste
Garlic Powder
1/4 teaspoon
Olive Oil
as required

For Roasted Baby Potatoes :-

Baby Potatoes 8-10
Cherry Tomatoes
Crushed black Peppercorns
1 teaspoon
Sea Salt
to taste
Olive oil
2 tablespoon
Basil Pesto
1/2 cup


Method :-

For Sandwich :-

    • Marinate the zucchini and eggplant with salt, pepper, 1 teaspoon of olive oil and garlic powder.
    • Heat the grill pan and spread one teaspoon of oil uniformly.
    • Grill the zucchini and eggplant on both sides till they are 3/4th done.
    • Spread the pesto on each bread slices uniformly
    • Now arrange the grilled eggplant, zucchini, onion rings and tomato roundels uniformly on 4 bread slices.
    • Spread mozzarella cheese equally on the four bread slices
    • Cover it with rest of the four slices.
    • Spray oil on panini press/Sandwich maker and grill the sandwiched till well toasted and golden in color.
    • Enjoy it hot with ketchup.

For Roasted Baby Potatoes :-

    • Preheat oven at 350 degree Fahrenheit.
    • Marinate potatoes with sea salt, 1 teaspoon of olive oil, crushed peppercorns in a cake pan and mix well
    • Put the pan in preheated oven and bake for 40-45 minutes.
    • Remove the cake pan from oven.
    • Add the basil pesto and cherry tomatoes to it and bake it again for 5 minutes
    • Transfer the mixture into serving platter and serve immediately


Note :-

  • You can add red chili flakes for roasted potatoes if you want to make it spicy.
  • You can use any grilled vegetables as you like.
  • You can even parboil the potatoes and then give it a quick stir fry before adding pesto.
  • You can use potato instead of baby potatoes. Take four of them and cut it into wedges.
  • You can use any pesto other than basil. It can be homemade or ready made. But I guarantee once you try it on your own you will never turn towards the ready made ones.





There are times when I feel so lazy to cook daily routine food and want to do something else to make things more exciting. That’s the time when baking comes to my rescue. Baking is an art new to me which I am acquiring slowly and steadily. I love baking be it cakes, muffins, bread etc. It brings me inner joy and pleasure and make me forget all the hassles of day-to-day life. These days I have been experimenting more of ‘egg less’ cakes as I am still learning it. Its fascinating and exciting to see that cakes can still be as moist and fluffy as they are with eggs. Most of my ‘egg less’ baking involves less butter and hence a guilt free delight. I dedicate this yummy muffin recipe to all blueberry lovers. I love blueberry in any form and what would be more appealing than a blueberry muffin or a cake. Its one of my favorite cake. You can even frost this muffins with blueberry mousse to make wonderful cupcakes. I will try for sure and will update my blog accordingly. Till then enjoy this!
Ingredients :-

All Purpose Flour
1 and 1/2 cup minus 3 tbsp
Fresh Blueberries
1 Cup
3 tbsp
Plain Yogurt/Curd
1 cup
1/2 cup
Sugar 3/4 cup
Baking Powder 1 tsp
Baking Soda
1/2 tsp
Vanilla Essence
1 tsp

Method :-

    • Wash and dry  the blueberries with kitchen towel and sprinkle 1-2 tsp all purpose flour. Keep aside.
    • Preheat oven to 350 degree Fahrenheit/ 180 degree Celsius.
    • Line the muffin tray with muffin liners.
    • Sieve the all purpose flour and cornstarch together twice or thrice to ensure that they mix evenly. Keep it aside
    • Mix curd and sugar in big bowl well. Add the baking powder and baking soda and mix well. let it rest for 3-4 minutes.
    • Now you can see the mixture slightly frothy. Now mix oil and vanilla well to it.
    • Add the flour in batches and mix well so that no lumps remain.
    • Add the blueberries to the mixture and mix evenly.
    • Spoon 3/4th of the prepared muffin liner with batter.
    • Bake for 20-25 minutes or until toothpick inserted comes clean.
    • Cool over on a wire rack.


Note :-

  • Do not forget to sprinkle some All purpose flour on blueberries so that blueberries doesn’t sink to bottom.
  • Do not beat batter after adding blueberries.
  • Sieving is important part. Don’t miss that as it ensures the even mixing and remove lumps if any.