I think my ambition of posting 25 recipes with Bread will be accomplished soon the way I have been baking different kinds of breads and hogging them. Last week only I had posted recipe of my White sandwich bread with Tangzhong Method. But the hunger to try out new things keeps pushing me. It was a weekend and friends were coming over for drinks… I had some salami on hand so I decided to use this in a bread. I had initially imagined this recipe to be in a different manner but this turned out much more easier and tastier.  You just have to make a dough and rest mix a couple of ingredients and place them in a bundt pan.

I used a bundt pan because it looks very interesting and the dip bowl can be placed in the centre. If you do not have a bundt pan you can use any other baking pan. The shape of the pan does not alter the taste of the bread. Therefore, you have no excuse to bake this beautiful and delicious bread. I have mentioned a tip for my vegetarian followers, you can replace salami for veggies. Check out notes of the printable recipe card below.

You can choose any dip you like. I posted recipe of a cheesy easy dip when I posted recipe of Soft Pretzels, you cam try that or even  good old ketchup will work just fine! If you try this please send me a picture on facebook I would love to share on my page and dont forget to leave am honest feedback here under the recipe. It will help me grow and improve myself.


1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

2. Along with yeast add some sugar.

3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

4. Take all purpose flour in a bowl and add salt and olive oil.



5. Add the proofed yeast to the flour little by little and mix till it comes together.

6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.



8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

9. Divide the dough into tiny golf size balls. Place these dough balls in a bowl. Preheat you oven for 10 minutes on 180 degree C.

10. Chop Salami into bite size pieces and grate some cheese. In the same bowl add chopped salami pieces, garlic powder and cheese.

10. Add red Chilli Flakes, Salt and ground black pepper.

11. Also add chopped parsley, some oil and Italian seasoning or any other herb mix like Oregano Seasoning Domino’s style. Mix everything well with your hands.

12.Grease a bundt pan with oil or melted butter. I am using a silicone bundt pan.

13. Transfer the dough ball mixture into the bundt pan and level it evenly.

14. Bake in a preheated oven for 30 minutes on 180 degree C (Learn more about Oven temperatures and Conversion) or till the top of the bread becomes golden brown and bubbly. Take it out of the oven and let it sit on the counter to set for 10 minutes.

15. Take the serving plate and place it inverted on the bundt pan and now flip the bundt pan carefully.

16. Place a dip bowl in the centre of the bundt pan and serve warm. Your guests will be utterly delighted.

Other Breads you can try are:Apple Cinnamon Swirl BreadBubliki,Cherry Rosemary & Sea Salt Focaccia Bread Chinese Steamed Black Sesame Custard BunsCinnamon Raisins BreadGarlic Rosemary Focaccia BreadHoney Oats Bread , Peter Reinhart’s Potato Rosemary BreadPumpkin BunsStuffed Mushroom Cheesy Crack BreadStuffed Buns with Spicy PaneerItalian Focaccia Bread with StrawberriesWhite Sandwich BreadWhite Sandwich Bread with Tangzhong MethodWhole Wheat Sandwich Bread 


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So I have this constant itch to play with pizza dough or bread dough. Its like playing with clay and moulding it into different shapes to create something mesmerizing. Last time when I was getting adventurous I ended up making Soft Pretzels. My son and husband both loved them. This time I had some friends coming over for drinks and I wanted to make something quick and yet something they will remember for a long time. I had some cocktail sausages in my freezer which came in handy. I made the dough and simply rolled it over all those thawed sausages. This is actually not even a recipe… I’ll call it a no brainer! But yes it gives you ideas the possible ways we can use  this forgiving pizza dough.

This is a healthier twist over traditional Pigs in a Blanket recipe which uses pastry dough which is laden with lots and lots of butter. Once you have your dough ready you can roll them on your sausages and sprinkle the top with sesame seeds and bake in oven till they get that golden sheen.


1. In a container take some lukewarm water. It should neither be hot nor cold, just hot enough to comfortably put your finger into it . The right temperature of the water is very important for yeast to activate. Put yeast into it.

2. Along with yeast add some sugar.

3. Give it a gentle stir with a fork and let the mixture sit and activate for 10 minutes or until you see some bubbles on top and mixture has become frothy and milky.

4. Take all purpose flour in a bowl and add salt and olive oil.



5. Add the proofed yeast to the flour little by little and mix till it comes together.

6. Bring the dough to a flat counter or your kitchen platform and knead for good 10 minutes till it becomes soft and supple. Read more about Bread baking techniques in “Basic Steps to Bake a Perfect Bread

7. Transfer the dough to a greased bowl. And cover with a kitchen towel or cling wrap. Let it sit for an hour or so to double up in size.



8. Punch it down and deflate the dough. Knead for another 5-7 minutes.

9. Divide the dough into 6 or 12 equal parts using a scraper. I have used half of this dough to make my regular White Sandwich Bread and the other half for these pigs in the blanket. Preheat the oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions

10. Roll each dough bite into a rope. 

11. Roll this role around the sausage like a serpent.

12. Repeat the same with rest of the sausages and place them on a baking tray lined with parchment paper or Silicon mat. You can buy both of them at our online store, The Gourmet Shop

13. Brush them with an egg wash. You can use egg whites with little water and whisk them together . sprinkle with Sesame seeds

14. Bake it in the preheated oven for 10-12 minutes of until it gets golden brown in colour. Serve hot with some Schezuan Sauce or even sweet Red Chilli Sauce.



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If you are a North Indian its likely you will miss using a few ingredients which are fundamental to South Indian Cooking. For example use of Coconut Milk, Coconut Oil (in food not for head massage), Yam, Plantain and many others. When I started blogging I broke the stereotype and gave them all a try. I must say the Coconut Milk has become an essential ingredient in my kitchen. I have been making a lot of Thai dishes using Coconut Milk. Apart from this I also tried Plantain or unripe bananas. When I saw plantains in my farmers market I grabbed them readily and decided to play with them. These Plantain and Potato Kebabs were a result of my trials and they were a delight. I air fried them for guilt free indulgence and served them with Harissa and Sweet Chilli Sauce.


Since I have been gifted with an Air Fryer I am leaving no stones unturned to try out snacks in this mean machine. It not only makes us try delicious things but at the same time without feeling guilty about it. Our weights are under control and we are having a ball eating new kebabs 😛 Why dont you try these out.


1. Take some plantains or raw green bananas and cut them into pieces without peeling off their skin. 



2. Place them in a pressure pan along with potatoes and water. Boil them till they have softened. You can boil them in a normal saucepan oil. Peel the skin on potatoes and plantains  and set aside in a bowl.



3. Mash the potatoes and plantain with a masher and add ginger garlic paste and combine.



4. Add chopped onions, chickpea flour or besan and garam masala.




5. Add salt and Red Chili powder.



6. I like to add Tandoori masala to the kebabs for the extra zing. But its totally optional. Aldo add some chopped coriander leaves.



7. Mix everything together to form a dough .

8. Preheat your Air fryer to 180 degree C for ten minutes and if you are using oven you can preheat the same on 180 degree C. Also brush the wire gauze basket of Air fryer with some oil so that the kebabs do not stick. In case of Oven line a baking sheet with parchment paper and set aside.

9. Shape the dough into tikkis or kebabs or into patties and place them in airfryer and brush the top with little oil.



10. Air fry them for 18 minutes and halfway flip the kebabs and brush with oil on the top side and continue to bake until it’s got some golden hue. Enjoy with Ketchup, Mint Chutney, Spinach Coriander Chutney, Pesto or any dip of your choice. 

Other kebabs and croquettes you can try are: Tapioca CroquetteBaked Paneer Corn KababsVeg Shami KababAirfried Yogurt & Cottage Cheese Kebabs for Fasting , Baked Broccoli Cheese Patties.


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Last week when I had plenty of Baby corns lying in my refrigerator I wanted to use them differently. Not just adding them to any Thai or Chinese dishes. I looked all over the web, unfortunately there were not  many recipes which excited me. They were the usual Baby Corn Manchurian in hot chili sauce. But then I found this recipe by Lubna Karim, a fellow blogger from Yummy Food. The recipe instantly pleased me. It stood top in all three parameters. It was easy, quick and fairly healthy. These were Baby Corn Satays in Indianised avatars to suit our palettes  


Satays are Southeast Asian Dishes with pieces of Grilled Meat on skewers. They are some what close kin of Seekh Kebabs famous all over the world. However, this vegetarian version was totally terrific and perfect for parties.


1.  Wash and clean Baby Corns and place them to steam in a steamer filled with water. Close the lid while the baby corns cook through for about 10-15 minutes depending on the thickness of corns. You can also microwave them for 3 minutes till they are blanched. You should be looking at baby corns which are ready to eat but still hold their crunch. 



2. In a bowl add plain Yogurt or curd, corn flour and turmeric powder.




3. Also add red chilli powder, carom seeds or ajwain and garam masala.




4. Also add salt and minced garlic and marinate the blanched baby corn in this. Let the baby corns sit in the marinade for 20 minutes or so.




5. After 20 minutes, pour some oil in a non stick pan.


6. Add the marinated baby corns to the pan along with the marinade. Toss them in the oil till the baby corns have absorbed the marinade and have attained a slight golden colour.




7. Insert the skewers in each piece and serve hot with Mint Chutney or simply ketchup.

Other Party Menu ideas you can try are: Baked Paneer Corn KababsHealthy Kachalu Aloo ChatTangy Mint Potatoes and Veg Shami Kabab.


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Its the third day of Navratras, the holy week of fasting for Hindus. Already I am tired of eating Sama Ke chawal ki Khichdi, Halwa, Phirni, Sabudana Khichdi, Sabudana Tikki and even the new Tapioca Pudding with Coconut Milk I tried a day back. The problem with me is I have to find something new to eat, whether fasting or not fasting. Its the kick which I get after trying new type of food. Of Course there are times I wanna stick to the traditional food which is where the comfort lies.


Potato is one versatile vegetable which can be modified in any way you like. It makes great appetizers for parties, a fabulous main course option and even for desserts you can use it. And when you are fasting that’s one vegetable which saves the day 😉 I tried to make a minty tangy Potatoes which we can enjoy as a snack in the evening. They are without Garlic and Onion which makes it suitable for fasting as well. It has a very tangy flavour which will be simply fabulous for parties as a finger food.

1. Wash and Boil some potatoes in water until al dente. Peel off their skin and cut them into cubes, set aside. You can also use baby potatoes for this.


2. In a blender add some washed coriander and mint leaves separated from their stems and also green chilies. Blitz them and make a smooth puree. Set aside.



3. In a pan or wok add some ghee or clarified butter. The vegans can substitute it with cooking oil.

4. Add Cumin seeds and wait for them to sputter.

5. Add the mint coriander puree and cook for a minute until the rawness fades away.

6. Season it with Salt, Red Chilli Powder.



7. Also add turmeric Powder and Amchur Powder. Combine them in the mint puree for another minute.



8. Add cubed boiled potatoes and toss them in the masala.



9. Add a little water and keep it on simmer till the potatoes absorb all the spice and the liquid evaporates.

10. Serve hot and enjoy the tangy minty Potatoes.

You said you love Mint? try this Mint Pulav or Mint Chutney you will thank me later.

Other Potato recipes you can try here are: Punjabi Style Dum Aloo, Rosemary Garlic Roasted PotatoesPomegranate Potato in Spiced YogurtYam Potato ChatPotato SmileysTapioca Potato in Indian Spices



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ts raining cats and dogs as Monsoon is here in full swing. One tends to get carried away with the pleasant weather and feel like indulging in fried pakodas or tikkis or something sinful accompanied with a hot cup of tea. I am one of you , guilty of indulgence. The other day I came across this baked kebab recipe. It was worth every effort as it seemed promising, keeping all those extra calories at bay 🙂

The Kebabs were not only easy to put together but also delicious and barely brushed with oil. Finally I found a guilt free monsoon friendly snack. Try it..you will thank me 😛

1. In a bowl add crumbled paneer and boiled sweet corn kernels. *



2. Add bread crumbs** and freshly chopped coriander leaves.



3. Add to this grated carrots and chopped green chilies. 



4. Mix this with a spoon and add turmeric powder and salt.



5. Also add amchur and red chili powder.



6. Also add some Kasuri Methi  and some raisins.



7. Combine everything well. 


8. Take small portion in your palms and make patties with the mixture.

9. Place half cashew on top and press a little.

10. Place them on a baking sheet lined with parchment paper or aluminium foil. Cling wrap them and refrigerate for 25-30 mins. In the mean while preheat the oven on 180 degree for 10 minutes and brush the top of kababs with oil.

11. Bake them in centre rack for 25-30 minutes until the crust is golden brown. Serve hot with Pudina Chutney or Palak Dhaniya Chutney.

Try other Monsoon Special Snack: Arbi Ke Patton Ke Patode, Sabudana Tikki, Healthy Kachalu Chaat.


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My love for Indo Chinese Cuisine is increasing with growing years. To my surprise I do not like the food they serve at restaurants in the garb of Chinese food. The same gravy is poured over all dishes and they all taste alike. But making them at home has introduced me to different flavours and styles. I love to make Chili Mushrooms, Veg Manchurian, Gobhi Manchurian, Veg Momos with Szhezuan Sauce, Chili Baby Corn and now the latest and crispiest Chili Potatoes with Honey Glaze.

I always remember eating these potatoes but they were always frail and soggy simply smeared in the sauce. But when I tried making them at home they came out crispy with a crunch. Ohh Lord it was shere food porn. There are a few things which you must follow to make them crisp. It may look like a long procedure but the results will speak for themselves. I bet you will never go back making them the way you usually do.


1. Wash and Peel Potatoes.



 2. Cut them into half and further cup them into small fingers of more or less equal size.



 3. Pour water in a sauce pan and bring it to a boil. Add salt.


4. Put the finger potatoes into the water and submerse  for 5 minutes. Once blanched remove them from the water using a skimmer.


5. Run them under cold water for a minute so that they stop cooking. Set aside.


6. In a bowl add All purpose Flour, Corn Flour and Salt.




7. Now add salt and mix everything using your fingers. Take little flour in your fist and press lightly. If it comes together you know its correct.




8. Add blanched potatoes and mix. Coat the potatoes with flour using your hand.

9. Now  in a different bowl add more All Purpose Flour, Corn Flour and salt.




10. Now add oil and water and whisk the batter to make it lump free.




11. Heat Oil in a wok for frying.


12. Dip the flour coated potato fingers in the batter and fry them partially on medium high flame for 5 minutes.




13. Remove them from oil once you see them turn slight golden.

14. Separate fingers if they stick together.


15. Now fry them for the second time on low flame till they turn golden and crisp. This step is very important because this will ensure you have very crisp fries.



16. Remove them on a paper towel to absorb any extra oil. 

17. For the sauce chop some spring onions, ginger, Garlic, green chilies and capsicum. You can even use bell pepper. I have used yellow.



18. In a pan pour some oil and heat it. Add spring onions, slit green chilies, ginger & Garlic and saute them. 



19. Now add Capsicum and bell peppers and saute them as well.



20. Dissolve Cornflour in some water and set aside.



21. Add to the sauteed onions some soy sauce, szechuan sauce (not in pics) and Tomato Ketchup.



 22. Also add Freshly ground Pepper, salt and Sesame seeds .




23. Add the cornflour mixture we made before. Keep stirring on high flame till the sauce has reduced and thickened.

24. Turn the flame OFF and then add Honey for the glaze.

25. Wait for 5 minutes to let the sauce cool down a bit. Now add the fried potatoes. If you add the potatoes before it will make them soggy.


26. Transfer to a serving platter and sprinkle some more sesame seeds and onion greens.

You can even try Roasted Rosemary Garlic Potatoes.

You can also try more dishes from Indo Chinese Cuisine like Chili Mushroom, Szechuan Sauce, Vegetarian Momos. Vegetarian Hakka Noodles.




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On any lazy Sunday when me and my husband get time to enjoy our cup of tea and yap, this snack gives us a perfect company. Its easy and ready in no time if you have some pizza dough readily available in your freezer. Its not very high in calories also so you can enjoy this anytime you wish. Its the same standard recipe which I use for my White Sandwich Bread, 



1. Take out the pizza dough bag out of freezer and put it in fridge overnight to thaw. If using fresh get the recipe here.



2.Preheat the oven to 400 degrees (Know more about Oven temperatures and Conversion), line a baking sheet with parchment paper, I am using Oddy Uniwraps Parchment Paper because this paper doesn’t burn on baking and doesn’t let the food stick to the paper.


3.Place the ball of dough on a floured surface and roll it into a circle using your roller pin.


4. Cut the dough into 1/2 inch strips using a knife or pizza cutter.


5. Wrap a dough strip around your two fingers and snip the remaining dough. Turn this end inside to form a knot. You can even roll it into small balls for convenience.




6. Place them on the baking sheet lined with parchment paper. Bake it in the preheated oven for 15-20 minutes until golden brown. In the meanwhile make the Vinaigrette .


4. In a small food processor, add the garlic cloves or garlic powder, oil and parsley.




5. Season with salt and pepper and blend until smooth to make vinaigrette.




6. Immediately as the knots are out of the oven put the knots to a large bowl and pour vinaigrette on top and toss together until they are well coated in the garlic oil.




7. Serve hot and enjoy the deliciousness of garlic parsley oil in these crisp pizza dough knots.

Other snacks you can try here are: Baked Paneer Corn KababsPotato SmileysHealthy Kachalu Aloo ChatRagi Masala TwistersSabudana TikkiVeg Shami KababArbi Ke Patte Ke Patode.



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