Soft brie - Garlic - rosemary/thyme - Baked till gooey
Boursin - Grape peppers - Garlic - Thyme - Salt - Baked till gooey
Sour cream - Ranch - Cheese blend - Bell peppers - Green onions / chives - Salt/Pepper
Cream cheese - Corn - Mayo - Salt/Pepper/Paprika (Spinich / Dill)
Butter / cream cheese - Cucumber - Tomatoes - Salt/Pepper
Mayo - Egg - Mustard - Salt/pepper/paprika
Cream cheese - Cheese mix - Salt / pepper / paprika - Jalapeno
Mozzerella - Tomato - Basil / dill - Balsamic
Watermellon / Apple - Fetta - Salt/pepper
Watermelon / Pear - Feta - Walnut - Salt-pepper
Hummus - Cucumber / Fetta / tomatoes / olives
Boursin - Grape peppers - Garlic - Thyme - Salt - Baked till gooey
Sour cream - Ranch - Cheese blend - Bell peppers - Green onions / chives - Salt/Pepper
Cream cheese - Corn - Mayo - Salt/Pepper/Paprika (Spinich / Dill)
Butter / cream cheese - Cucumber - Tomatoes - Salt/Pepper
Mayo - Egg - Mustard - Salt/pepper/paprika
Cream cheese - Cheese mix - Salt / pepper / paprika - Jalapeno
Mozzerella - Tomato - Basil / dill - Balsamic
Watermellon / Apple - Fetta - Salt/pepper
Watermelon / Pear - Feta - Walnut - Salt-pepper
Hummus - Cucumber / Fetta / tomatoes / olives
Tuna
Waldorf
Sonoma
Spinach artichoke
French onion dip
Mango salsa: Mangoes - Onion - Green peppers - tomatoes - Jalapeno / Habenero - Cilantro Salt/pepper - - lime
French onion dip
Mango salsa: Mangoes - Onion - Green peppers - tomatoes - Jalapeno / Habenero - Cilantro Salt/pepper - - lime
Apples / Figs / Red radish / Pineapple /
Serves - 4-6
Rating - 4.5 / 6
Style - South Indian
Last made - 30 Nov 2025
Ingredients
Ghee + Oil - 2 tbsp + 1 tbsp
Rava - 1/2 cup
Sugar - 1/2 cup
Pineapple - 1/4 cup (fine diced / crushed)
Pineapple juice - 1/4-1/2 cup
Rava - 1/2 cup
Sugar - 1/2 cup
Pineapple - 1/4 cup (fine diced / crushed)
Pineapple juice - 1/4-1/2 cup
Water - Boiling hot (water + pineapple juice - 1/5 cups)
Cashews - as needed
Raisins - as needed
Cardamom - 3-4 (seeds powdered)
Raisins - as needed
Cardamom - 3-4 (seeds powdered)
Cloves - 1 or 2
Method
- Heat ghee and oil in pan. Fry cashews and raisins. Remove and keep aside.
- In same oil, fry crushed pineapple. Remove and keep aside.
- In same oil, add rava and roast continously until very light brown. The roasting is super necessary. Too less roasting will make it soggy and too much will make the dish grainy.
- Add cloves and fry for a couple of mins.
- Add pineapple juice and hot water. Cook down to dry.
- When cooked down add fried pineapple / raisins / cashews.
- Add sugar and cook until mixed and dish thickens. Remove from heat and allow to cool
Mustard
Red chili - 1 or 2
Garlic - 2-3 tbsp cup
GC - 1
While chili - 1
Curry leaves
Tomato - 1 cup
Tamarind - 1 wild gooseberry
Rasam powder - 1 tsp (Sakti)
Cumin powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Corriander powder - 1/4 tsp
Corrinader leaves with stalks
Daal water
Coconut water
Ingredients
Bread slices
Tomatoes - thinly slices
Onion - thinly sliced (optional)
Sauteed spinich (optional)
Pesto
Fresh mozzarella - slices
Salt and pepper
Balsamic vingerette (optional)
Chili crisp oil (optional)
Preparation
- Spread pesto on bread slices
- Assesmble sandwich with onions, tomatoes, mozzerella, salt and pepper.
- Sprinkly balsamic vinegette or chili crisp oil for additional flavor
- Close the sandwich and toast on a pan / panini press / sandwich maker. Allow to cool and serve.
Ingredients
Bread slices - 4
Mint chutney
Filling
Cream cheese - 2 tbsp
Mayo - 1 tbsp
Corn - 1 tbsp (boiled)
Hot sauce - 1/4 tsp
Mustard - 1/2 tsp
Salt - as per taste
Pepper - as per taste
Dill - 1/2 tsp (optional)
Spinich - 1/4 cup (cut into ~ 1 in slices)
Preparation method
- Boil or saute spinich until cooked. Add dill also if using dill
- Mix cream cheese, mayo, corn, hot sauce, mustard, salt, pepper and spinich/dill to make filling.
- Spead mint chutney on bread slices. Spread the filling and assemble sandwich
- Toast on pan or panini press/sandwich maker. Allow to cool and serve
Style - Sandwich
Serves - 1Rating - 4/5
Prep time - 10 mins
Last made - NA (Made often)
Ingredients
Egg - 1Bread slices - 2
Mayo - 2 tbsp
Chili crisp - 1 tsp (not chili oil)
Salt and Pepper
Salt and Pepper
Method
- Mix 1 tbsp mayo, 1 tsp chili oil in a bowl.
- Spread sauce on both bread slices as per preference.
- Sprinkle oil in a pan. Heat oil well to fry the egg. Crack an egg open. Break the yolk and spread it. Shape the egg as close to the size and shape of the sandwich as possible.
- Flip and cook egg until done.
- Assemble sandwich
- Toast in panini press/sandwich maker or pan.
- Allow to cool and serve
Style - American / European
Serves - 6-8 slices
Serves - 6-8 slices
Rating - 5/5
Last made - 29 Dec 2024
Recipe revision - NA
Ingredients
Eggs - 3 (room temperature)
Butter - 3 tbsp (melted / room temperature)
Milk - 1/2 cup (room temperature)
Coconut milk (thick) - 3 tbsp (optional)
Vanilla - 1 tsp
Salt - 1/2 tsp
Sugar - 3 tbsp
Milk - 1/2 cup (room temperature)
Coconut milk (thick) - 3 tbsp (optional)
Vanilla - 1 tsp
Salt - 1/2 tsp
Sugar - 3 tbsp
Bread slices - 6-8 (firmer & drier)
Granulated sugar - as required (for sprinkling)
Granulated sugar - as required (for sprinkling)
Method
- Whip eggs, melted butter, vanilla, milk, salt and sugar to make a custard.
- Heat a non stick pan.
- Soak bread in custard and cook in med-low heat
- Sprinkle sugar granules on top. Flip and sprinkle sugar granules on the other side. This helps create a caramelized sugar crust
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