Category Archives: Recipe of the Month

Recipe of the Month provides recipes from all over the world.

Recipe of the Month: Potato Bread Pakora

I’ve been experimenting with recipes and textures for the past few weeks and retried a recipe from my childhood. Every time I visited India when I was younger, one of my aunts would bring up a batch of these bread pakoras with a hot cup of masala chai. I called her a few weeks ago and asked her how to make them and I have to say they were absolutely delicious and savoury.

Here’s the recipe for all of you to try with your evening tea:


  • White bread slices (5-10)
  • 2-3 large potatoes
  • 1/2 cup frozen peas
  • 1/2 tsp amchur masala (dry mango powder)
  • 1/2 tsp garam masala
  • Cumin seeds
  • Salt to taste
  • 1 tsp red pepper powder
  • 1 tsp curry powder
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1 small onion finely chopped
  • Hand-full of coriander finely chopped
  • 1 green chilli finely chopped
  • Oil to deep fry pakoras
  • 1-2 cups water in a bowl
  • 1/2 tsp chaat masala

Preparing Potato Masala/Stuffing:

  1. Boil potatoes until completely cooked (you can add a teaspoon of salt to the water to quicken the boiling process)
  2. Once potatoes are boiled and peeled, mash them until there are almost no clumps. Set aside until later
  3. Heat vegetable oil in a wok or kardai, add cumin seeds and let sizzle until seeds become golden brown in colour
  4. Add onions, ginger, garlic and green chillies; cook until onions are golden brown
  5. Add dry masalas (powders and seasoning) and mix well until the oil begins to separate from the masala
  6. Add frozen peas and cook for 4-5 minutes or until peas are soft and easily crushed
  7. Add potatoes and sauté until all ingredients are completely mixed
  8. Add coriander leaves and mix masala together
  9. Cook on low heat for 3-4 minutes
  10. Remove potato mixture from heat and allow to cool

Preparing & Cooking Bread Rolls:

  1. Remove edges from bread slices
  2. In a flat dish or plate add water, dip bread slice into water and remove it immediately, as you don’t want to over-soak the bread
  3. Squeeze out the excessive water from the slice of bread and lay it flat on a dry plate or the palm of your hand
  4. Scoop 1 tsp of potato stuffing (masala) onto the bread slice and begin rolling it into an oval ball shape, carefully ensuring that all the mixture is secured within the bread
  5. Repeat the process for the rest of the bread pieces
  6. Heat oil on medium flame in the wok/kardai; make sure oil is fully heated before placing bread roll in it, as cold oil will force bread to soak up a lot of the oil and the bread rolls will be unevenly cooked
  7. Once bread rolls are golden brown in colour, remove from oil onto a plate lined with paper-towels
  8. Sprinkle with chaat masala and serve hot with ketchup or your favourite green (mint-coriander) chutney (if you don’t have a dhaniya-pudinay ki chutney, you can make your own by following the recipe from HERE)
  9. Bon appetite!

Recipe of the Month: Mint-Coriander Chutney (Dhaniya-Pudinay Ki Chutney)

Indian people love their tea-time snacks and appetizers and in my house we’re as Indian as it gets; especially when it comes to food. Of course, yours truly enjoys experimenting with different recipes and so, I’ve been making tons of Indian snacks during the holidays.

But a staple item in most households is our dhaniya-pudinay ki chutney (mint-coriander chutney). This savoury chutney goes with everything! You can make it to dip snacks and appetizers in, or out it in your raita (yogurt side dish) or eat it with roti or parathas and even enjoy it on top biryani. It’s like ketchup in the modern world.

And of course, I have my mother’s recipe here to share with all of you.

Here’s how you make a delicious and savoury coriander and mint chutney to go with all your appetizers and snacks.


  • 2 cups roughly chopped coriander
  • 2 cups roughly chopped mint
  • 2-3 green chillies
  • 4-5 garlic cloves
  • 1/4 cup lemon juice
  • 3-4 tbsp water
  • 1 tbsp black salt (kala namak) or regular salt
  • Blender or mortar and pestle

Here’s what you do:

  1. Wash and roughly chop green chillies, coriander and mint leaves
  2. If you have a mortar and pestle, you can mash all the ingredients in that. But I’m not so traditional, so I used a blender
  3. Blend all ingredients for 1-2 minutes or until a thick paste is made
  4. At this time, you can adjust the liquidity consistency to your preference. We like a thick chutney so I only add a couple of tablespoons of water but you can add more if you want your chutney liquidity
  5. Pour into a glass jar and refrigerate
  6. Serve cold with your favourite snacks and appetizers
  7. Enjoy!

Cake Mix Oatmeal Chocolate Chip Cookies 

I recently ran out of flour at home but have promised to make cookies for some of my customers and family. Going through my pantry I found a box of vanilla cake mix and decided to use that to bake some cookies. I followed a simple cookie recipe with the consideration that all my dry ingredients and flavouring was already premixed. 

Needless to say, the cookies turn out amazing and I am still awestruck at how easy this recipe was. After this first recipe turning out delicious, I decided to make a second, third and fourth batch with different ingredients. I used oatmeal and dried cranberries, white chocolate chips and almonds, and a batch of peanut butter chips.

Here’s the quick and easy recipe:

  • 1 box white cake mix (or chocolate)
  • 1/2 cup softened butter
  • 2 large eggs
  • 1 tbsp vanilla essence 
  • 1/4 cup sugar

Here’s what you do:

  • Preheat oven to 350C.
  • Sift cake mix into mixing bowl, mix in sugar.
  • Add butter, vanilla and eggs and mix until a thick dough is created. 
  • Add extra ingredients (I used oatmeal & chocolate chips) and mix well.
  • Make 1 inch balls and drop on parchment lined baking sheet.
  • Bake for 7-10 minutes depending on how crispy or chewy you want your cookies.
  • Dust with icing sugar if desired and enjoy!

I bake my cookies for a bit longer because Dev likes well-done cookies. But once the top layer is no longer moist and bottoms golden, your cookies are ready. 


Recipe of the Month: Feta-Alfredo Chicken Spring Pasta

IMG_5227Was that title long enough for you? I couldn’t figure out the best way to sum up the medley of flavours in this quick delicious recipe.

This is a quick meal and has everything you need to feel full and satisfied! The prep time takes about 20 minutes and cook time is 10 minutes. You can use an array of fresh or frozen vegetables and pre made Alfredo or Vodka sauce. I made this one with Alfredo because it’s what I had in my pantry.

Here’s what you need: 

  • Half chopped red bell peppers
  • Half stalk chopped green onions
  • A cup of chopped mushrooms
  • A cup of chopped broccoli
  • 1/2 cup of chopped purple cabbage
  • 1/2 cup feta cheese
  • 1/2 cup each of shredded mozzarella and cheddar cheese
  • 1 bottle Alfredo sauce
  • Chilli flakes
  • Salt to taste
  • 1 tsp. Paprika
  • 1 tbsp. olive oil
  • 3-4 cups pasta of choice

Here’s what you do:

Heat oil, add chopped veggies and sauté until soft. Stir in chicken and cook until tender. Add basil, parsley, salt and pepper and cook on medium heat.

Add Alfredo sauce and half cup water and let boil on medium heat until sauce thickens. Add shredded cheddar and mozerella cheese. Cover and let cook until cheese is completely melted.

FAdd feta cheese and let cook covered, mixing slowly. Remove from heat and let stand uncovered for 5-10 minutes.

Sprinkle with chilli flakes and serve with garlic bread and wine. 

And there you have it; a quick, easy and delicious recipe for those lazy days you can’t figure out what to eat. 


Pillsbury Crescent Roll Breakfast Wreath

IMG_3584I’ve seen this recipe on Facebook shared by many of my friends and decided to try it out this weekend as a special breakfast meal. It takes the traditional Pillsbury Crescent Rolls and turns it into something exciting, fun and delicious. Dev and Nid loved this breakfast wreath and it went delicious with spicy wedges and bacon.

Here’s what you need:

  • Roll of Pillsbury Crescent Roll dough
  • 1/2 cup grated cheddar or marble cheese
  • 6 eggs
  • 1/2 red bell pepper
  • 1/2 onion
  • salt and pepper to taste
  • 1 tbsp. oil

Here’s what you do:

Pre-heat oven to 375°C.

Heat oil in frying pan, add beaten eggs, onions and bell pepper and cook until all scrambled together and 90% cooked. Leave the eggs slightly moist so that they don’t try out when you bake them.


Sprinkle some flour on your counter and then roll out the dough and cut into triangles.


Place triangles of dough on parchment paper-lined baking sheet. Stick the widest parts of the triangles together like the image below.


Sprinkle grated cheese on the inner part of your dough-star and then add scrambled-egg mixture.


Fold over all of the points of the stars over the eggs and cheese and try to join the points together.


Place in oven and bake for 20-25 minutes or until pastry is golden-brown.


Let stand for 2-5 minutes, then cut into slices and serve hot. Enjoy with bacon, Franks Red Hot and wedges!




Recipe of the Month: Chicken & Potato Curry

Recently, I experimented with using chicken and potatoes in a savoury curry for dinner. My dinner guests were delighted by the fragrance and taste of the curry and begged for the recipe. As promised to them, I’m sharing the recipe here on my blog.

First things first, you must know to make a good Indian curry, you need to properly cook each set of ingredients on low heat, so that they can reach their best temperature and release all the flavours. Next, you need to make sure you get the quantity just right for salt, pepper and curry powder. It has taken me many years to perfect the amount of dry spices I add to my curries to really boost the taste of the overall curry. It’s all trial and error but I’m a strong believer in adding less at first until I can taste the mixture. Adding too much at once cannot be undone, but you can always add more as you cook if needed.

So, here’s my recipe. Make a pot of basmati rice flavoured with cumin seeds and saffron and you’ve got an authentic Indian meal that will leave your guests begging for me.

Here’s what you need:

  • 1 tbsp. cumin seeds
  • 5-6 cloves
  • 2-3 large (black) cardamom
  • 4 small (green) cardamom
  • 1/2 stick cinnamon
  • 4-5 whole black pepper
  • 1/4 cup cooking oil
  • 2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. red chilli powder
  • 3 tsp. curry powder
  • 1 tsp. cumin powder
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. coriander powder
  • 1 tbsp. dried fenugreek leaves, crushed into powder
  • 3-4 dry curry leaves
  • 1-2 tbsp. fresh coriander
  • 2 large onions
  • 1/3 cup chopped ginger
  • 1/4 cup chopped garlic
  • 1/4 cup tomato paste
  • 1 large tomato, chopped finely
  • 1 large potato
  • 1/2 cup yogurt (preferably 2% or 3%)
  • 5-6 chicken breasts, cut into small cubes
  • 2 cups water

Here’s what you do:

  • Start by heating oil in a large pot, when oil begins bubbling add cloves, large and small cardamom, black pepper and cinnamon sticks. Let cook until the large cardamom and cinnamon expand and begin popping.
  • Add cumin seeds and let cook until brown.
  • Add onions, ginger and garlic and cook until onions are golden brown.
  • Add tomatoes and tomato paste, blend together and cook until all ingredients are in a paste .
  • Add garlic powder, ginger powder, onion powder, salt, red chilli pepper, curry powder, cumin powder, turmeric, coriander powder and mix into the paste.
  • Reduce heat to low and cook until oil begins rising to the top of the paste.
  • Add potatoes and one cup of water and coat with paste. Cook until potatoes seem half-cooked.
  • Add chicken breast cubes and mix into curry. Cook until chicken is half-cooked.
  • Add yogurt, mix well and let cook.
  • Add remaining cup of water, turn heat to medium and let curry boil.
  • After 10-15 minutes, sprinkle in fresh coriander leaves, reduce heat to medium and boil for another 10 minutes.

Serve with fresh cumin and saffron flavoured rice or roti and enjoy!


Upcoming Change: From Recipe of the Week To Recipe of the Month

Slide1I love trying out new recipes. I love sharing the ones I know with all of you. But I find that lately, I’m not doing as many new recipes as I’d like to and mostly cook the same meals week after week. For a long time, I was doing great with keeping up with my recipe of the week. If I was energetic enough, you’d even get two recipes in one week. But lately, I’ve just been so drained to try new things; the new job, drama with friends, personal health issues, etc. have all contributed to this.

I’ve decided I’d rather give you one or two quality recipes each month, than four or five quick/easy ones. So, the way I’m going to work this out is by providing one non-Indian recipe and one Indian recipe each month. This way, you can keep up with my traditional meals and enjoy the experimental recipes too.

October’s first recipe is coming in a couple of days. So stay tuned! And if you ever have a dish you want me to provide the recipe for, don’t hesitate to ask.