Corn canapes

Hello everyone!

Wishing you all a very happy new year! how are you my friends? I know it is been really a long time since I posted my recipes here. My apologies for keeping you waited. I was feeling lazy for past few days and that kind of delayed me to post.

But here I am again with a quick and interesting starter recipe, Corn Canapes.



  • American sweet corn 1 cup
  • Tomato 1
  • Black pepper powder 1 tea spoon
  • Onion 1
  • Capsicum 1
  • Coriander leaves for garnishing
  • Canapes 1 packet
  • Salt to taste
  • Chat masala 1 tea spoon (Available in all Asian markets)
  • Lemon juice 1 table spoon
  • Cumin powder 1/2 tea spoon


First boil the sweet corn and keep it aside.

Chop onion, tomato, capsicum and coriander finely.

In a bowl, mix sweet corn, onion, tomato, capsicum, and coriander leaves.

Add salt, chat masala, cumin powder, black pepper, lemon juice into the mixture and mix well.

While serving, put one spoon of this salad mixture into the canapes to add that extra bit of crunchiness and serve.

PS. Sorry for the bad quality picture, due to short time, I took the picture using mobile camera.

Tip : You can replace the capsicum with cucumber. It tastes equally good!


Cheese Carrozza

When it comes to quick cooking, I prefer something like Cheese Carrozza. It is simple but yet very delicious dish. The reason is quite obvious, it has CHEESE! 😉

So without further ado, let’s learn how to make this dish.



  • Eggs 2 nos.
  • Bread slices 2
  • Milk 1 cup
  • Mozzarella Cheese
  • Butter 2 table spoons
  • Oil 1 table spoon
  • Salt and Pepper one pinch each
  • Multipurpose flour 2 table spoons


First whisk the eggs and keep them aside.

Spread the flour on a plate and pour the milk in another large bowl.

Take two bread slices and spread mozzarella cheese in between them.

Sprinkle salt and pepper and press both the slices with your palm.

Dip this sandwich in the milk, roll in the flour and then dip in the egg batter.

In a pan, heat the butter and oil.

Shallow fry the sandwich in the butter from both the sides, till it becomes golden.

Cut the sandwich into two triangular pieces. Let the cheese ooze out, serve it hot!


If you do not have mozzarella cheese, you can use any normal processed cheese.

French beans Foogath

Exploring and trying out new recipes is part of my food journey. In continuation of my food journey, whenever I make a new dish or revamp a dish, it enriches my experience as a true food aficionado.

An experience is of no use if it is not shared with others. Hence today I am sharing one very nutritious dish that is French Beans foogath. The nutrients are well preserved in this slow cooked dish. You can serve it as a snack or as a side dish in your meal platter. See the recipe below.


  • Fresh French beans 200 gms
  • Freshly grated coconut 3 table spoon
  • Onion 1 small
  • Mustard and cumin seeds ½ tea spoon
  • Turmeric powder ½ tea spoon
  • Green chili 1
  • Asafetida a pinch
  • Salt to taste
  • Oil 1 ½  table spoon
  • Curry leaves
  • Coriander leaves



First wash the French beans under the running water, pat dry and chop finely.

Chop onion and green chili.

In a wok heat the oil. Once the oil is heated, add mustard and cumin seeds and let them splutter.

Now add a pinch of asafetida, curry leaves, and chopped onion. Sauté till the onion is translucent.

Now add green chili and after a half minute, add chopped French beans.

Saute the French beans and now add turmeric powder.

Add salt to taste, mix it well with French beans and then cover the wok with a lid.

After 1 minute, open the lid and see if French beans are little soft. You can add little water as well in case beans are sticking to the bottom of the wok.

Now it’s the time to add freshly grated coconut and sauté again.

Keep checking the beans till they are done. Remember, the beans should not be over cooked. You should feel the crunch in every bite.

While serving, add fresh coriander leaves and just relish it.


Rosemary flavored potato wedges

My taste buds don’t let me sit idle. I have to constantly look out for something interesting which will satisfy and tickle them! So I bought some fresh rosemary from the market and I wanted to make the best use of this amazing herb. I made potato wedges with rosemary and a zesty dip to go with.

Here is the recipe!


  • Potatoes medium size 3-4 nos (with skin)
  • Fresh rosemary
  • Salt to taste
  • Crushed black pepper
  • Oil 2 table spoon (You can take any vegetable oil or olive oil)
  • Parmesan cheese

For zesty dip:

  • Mayonnaise 2 table spoon
  • Crushed black pepper
  • Salt to taste
  • Tabasco sauce one tea spoon


Wash the potatoes properly (Because we are using them with skin).

Cut the potatoes in the wedges shape.

Heat the skillet and then add oil in it.

Once the oil is heated, add potatoes and stir them.

Add salt to taste and black pepper. Cover the skillet with a lid so that potatoes get cooked.

After 5 minutes, remove the lid and add fresh rosemary.

Cover the skillet again and add water if the potatoes are still too hard.

Keep checking until you see potatoes are nice crisp from outside and soft from inside.

Place all the wedges in a plate and sprinkle Parmesan cheese.

Rosemary flavored potato wedges

For making dip:

In a bowl put mayonnaise and add salt, pepper, and tabasco sauce in it. Mix it well.
Serve the potato wedges with the zesty dip and finish till they are still piping hot! That’s lot of fun 😉