Cheesy Soya Cutlet – with Video

Cheesy Soya Cutlet is a delicious snack that can be savoured at any time of the day. It’s a perfect companion for a hot steaming cup of tea. Cheese and soya being healthy options also brings more points to the dish. 

Do check out the video for the entire process. The recipe is also mentioned below. 


  1. Soya granules – 1 cup
  2. Mashed boiled potato – 1
  3. Chopped onions – 1 medium
  4. Chopped green chilli – as per taste
  5. Salt – as per taste
  6. Turmeric powder – 1 tsp
  7. Cumin powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Red chilli powder – as per taste
  10. Grated cheese (any variety of your choice) – 1/2 cup approximately
  11. Oil – 1 tbsp

Method of Preparation:

  1. Soak soya granules in hot water with a pinch of salt for 15 minutes.
  2. To the mashed boiled potato, add soaked soya granules, chopped onion, chopped green chilli, salt, turmeric powder, coriander powder, cumin powder and red chilli powder.
  3. Mix everything well with hand.
  4. Take a small portion of this mixture and shape it like a flat round cutlet. On top of it put little grated cheese. And again top it with another soya mixture cutlet. (Do check the video for the process).
  5. It will be like two soya mixture layers enclosing the grated cheese.
  6. Heat a pan and all oil.
  7. Place the cutlets one by one carefully. 
  8. Shallow fry from both the sides till brown. 
  9. Be careful while flipping to not break the cutlets.
  10. Take out on a plate. Garnish with grated cheese.
  11. Serve hot with tomato ketchup or any dip of your choice. 

Honey Joys

Honey joys are kid friendly, one of the most liked snack item all over the world. It does not require any fancy ingredient or cooking skill. It can be prepared within 15 minutes.. no fuss. 

The original recipe calls for addition of powdered sugar along with honey. But I did not add any. Instead I added some chopped almonds and some mixed nuts.

Please read on for the ingredients and method of preparation.


  1. Unflavored cornflakes – 2 cups
  2. Honey – 2 tbsp
  3. Unsalted butter – 50 grams
  4. Chopped almonds – 5
  5. Mixed nuts (flax seed, pumpkin seed, white sesame seed, magaz) – 2 tsp

This will make around 5-6 honey joys. 

Method of Preparation:

  1. Heat butter in a non-stick pan. Once the butter melts, add honey to it.
  2. Mix both honey and butter nicely for a minute till bubbles are formed. 
  3. Add chopped almonds, mixed seeds and cornflakes to the mixture. 
  4. Mix everything nicely so that cornflakes are well coated with honey and butter mixture. 
  5. Switch off the flame.
  6. Line muffin moulds with muffin paper and while the cornflakes mixture is still hot, add spoonfuls of those into muffin moulds. 
  7. Put the muffin moulds in pre-heated oven at 150°c for 10 minutes.
  8. After 10 minutes remove the moulds from oven and place on cooling rack.
  9. Let those be cooled at least for 30 minutes.
  10. Delicious honey joys are ready to be served. 

    Instant Khaman Dhokla

    Khaman Dhokla is a very popular Gujurati snack item. Almost everybody in my family likes it.

    Let’s check out how I make it.

    Ingredients Used:

    1. Besan (Gram flour) – 2 cups
    2. Curd – 1 cup
    3. Green chili – 2
    4. Ginger – 1 inch
    5. Fruit Salt (Eno) – 1 sachet
    6. Turmeric – 1/2 tsp
    7. Sugar – 2 tsp
    8. Salt – 1/2 tsp (can be adjusted to taste)
    9. Water – 1 cup approx
    10. Oil – 1 tbsp
    11. Dry roasted sesame seeds – 2 tsp (optional)

    For tempering:

    1. Mustard seeds – 1 Tbsp
    2. Asafoetida (Hing) – 1/4 tsp
    3. Curry leaves – 8 to 10
    4. Green chili – 1 (cut into small rounds)
    5. Water – 1/3 cup  DSC04099

    Method of Preparation:

    1. Wash green chili and ginger. Peel ginger and grind it along with the chilies to make a coarse paste.
    2. To the gram flour, add curd and mix properly.
    3. Then add water little by little till the mixture comes to a thick pouring consistency (like cake batter).
    4. To the batter add ginger-green chili paste, turmeric, salt, sugar and oil. Give a nice and gentle mix. DSC04101
    5. Now keep this batter aside for at least 20 minutes.
    6. In the mean time, add water to the pot we are planning to steam in.
    7. Here I am steaming the dhokla in an idly pot. Keep a stand in the pot in order to separate dhokla pan from the bottom of steamer. And switch on the flame.
    8. Now grease the pan, in which you are planning to make the dhokla, with few drops of oil.
    9. Just before pouring the batter into the pan, add the eno fruit salt to it and mix gently to avoid any lumps. After adding fruit salt, the batter becomes plump and light. It helps the dhokla to rise.
    10. Now pour the batter into the pan and sprinkle the roasted sesame seeds on top of batter. Carefully place the pan in the steamer where the water is already boiling.
    11. Close the lid and let it be baked on a medium flame for minimum of 20-25 minutes.
    12. After 20 minutes, open the lid and check if the dhokla is cooked properly by inserting a toothpick in it. If the toothpick comes out clean, then our dhokla is cooked properly. If not, then close the lid again  and let it be steamed for another 4-5 minutes.
    13. Now take out the dhokla pan and let it cool down for about 15 mins. Then put it carefully on another plate upside down and demould  the dhokla with gentle taps on the pan.
    14. With the help of a knife, cut through the yellow sponge to make small squares.
    15. For tempering, heat a small pan on flame. To it, add oil. Once oil is hot enough, add mustard seeds. Let the mustard seeds splutter. Then add curry leaf, asafoetida and green chili cuts. After that add 1/3rd cup of water and bring to a boil. Let it boil for one minute. DSC04132
    16. Then add that seasoned water on top of our dhokla with the help of  a spoon so that all the pieces are moist.
    17. Let the pieces soak the moisture for few minutes and then relish the dhokla sponges. 🙂 DSC04133

    Chilli Babycorn

    Chilli Babycorn is an indo-chinese dish. The recipe is the basic recipe used for preparing any chilli based indo-chinese dish named chilli paneer, chilli soyabean, chilli veggies etc. 

    So, here babycorn can be replaced with any of the ingredients mentioned above. The original recipe calls for deep frying the Babycorn with a thin coat of corn flour batter. But as I have mentioned in my earlier blogs, I limit usage of corn flour and refined flour in my kitchen. So here I am replacing it with rice flour and shallow frying it instead of deep frying.


    1. Baby corn (peeled and cut into pieces) – 200 gms
    2. Rice flour – 2 tbsp
    3. Olive oil – 2 tbsp
    4. Green bell pepper or capsicum (small) – 2 (cut into small pieces)
    5. Onion (medium) – 2 (slit length wise)
    6. Garlic – 4 cloves (cut into small pieces)
    7. Salt – as per taste
    8. Chilli powder – 2 tsp (can be adjusted to taste)
    9. Black pepper powder – 1 tsp
    10. Soya sauce – 1 tsp
    11. Tomato sauce – 2 tsp
    12. Green chilli sauce – 1 tsp (optional)
    13. Water – 3 to 4 tbsp

    Method of Preparation:

    1. Make a thick batter of rice flour, salt and half of the chilli powder. Put the Babycorn pieces in the batter and coat those properly. 
    2. Heat oil in a pan and shallow fry the coated babycorns till a nice crunchy coating. Remove the pieces and place on kitchen paper so that excess oil will be absorbed by the paper. 
    3. Now to the same oil, add garlic, capsicum and onion pieces. Add rest of the chilli powder, salt. Saute the veggies till they sweat.  Keep those crunchy. 
    4. Now add the fried Babycorn pieces and mix. Add black pepper powder, soya sauce, green chilli sauce and tomato sauce. Mix everything well. 
    5. Let it be cooked for few minutes till raw smell of the sauces goes away. 
    6. Now hot chilli babycorn is ready. It’s generally served as a starter. 

    Gobi 65

    Gobi 65 is a popular restaurant dish in India. It can be served as a starter or snack item. 

    Read on for the ingredients and method of preparation.


    1. Cauliflower florets – 150 grams
    2. Rice flour – 2 tbsp (can be replaced with all purpose flour)
    3. Red chilli powder – 2 tsp
    4. Turmeric – 1 tsp
    5. Salt – as per taste
    6. Kasuri methi or dried fenugreek leaves – 2 tbsp
    7. Coarsely ground white sesame seeds (optional)
    8. Onion (small) – 1/2 (cut into small pieces)
    9. Cumin seeds – 1 tsp
    10. Coriander powder – 1 tsp
    11. Hung curd – 3 tbsp
    12. Oil (for frying) – 3 tbsp

    Method of Preparation:

    1. Soak the cauliflower florets in water mixed with little turmeric powder for 15 minutes. This will help in discarding toxins if any. 
    2. Make a thick batter by mixing rice flour, salt, half of turmeric, chilli powder. Coat the cauliflower florets in this batter. 
    3. Heat oil in a pan. Deep fry the coated cauliflower florets. Remove those on a kitchen paper towel so that excess oil will be absorbed. 
    4. Now add coriander powder,  rest of the salt, turmeric powder and chilli powder to the hung curd. Mix well.
    5. In another pan heat 1 tsp oil. Add cumin seeds. Once those splutter, add in the curd mixture. Keep the flame low. Add little water (around 2 tsp). 
    6. Add in the deep fried cauliflower pieces to the curd gravy and mix everything well. Make sure that the florets are well coated and there should not be any liquid remaining.
    7. Remove from heat and garnish with coarsely ground white sesame seeds and small raw onion pieces.
    8. Enjoy while it’s still hot. 

    Whole Wheat Bread

    After numerous failed attempts and wasting ingredients, finally I am able to successfully bake a bread… Yes, home made brown bread 🍞 🙂

    I always avoid use of refined flour in my as well as my family’s diet. So I baked this bread with whole wheat flour only.

    Read on for the recipe.


    1. Whole wheat flour – 400 grams
    2. Instant dry active yeast – 1 tsp
    3. Lukewarm water – 1 tbsp
    4. Salt – 1 tsp
    5. Olive oil – 1 tbsp
    6. Water – 300 to 400 ml
    7. Unsalted Butter (melted) – 1tsp
    8. Milk – 1 tbsp

    Method of Preparation:

    1. Take wheat flour in a mixing bowl and make a well in the middle. Place instant active dry yeast in the well and pour lukewarm water over it. Let it sit for one minute. 
    2. Once the yeast starts bubbling, add rest of the water little by little and knead to a soft dough. Knead the dough for nearly 10 minutes on a flat surface. Dust flour lightly if required. 
    3. Apply oil on the dough and give round shaped. Place in a well greased bowl and cover with a damp kitchen towel.
    4. Let it sit for around 45 minutes. It will become almost double in size. 
    5. Then knead it again on flat lightly dusted surface for five more minutes. This will release the air from it. 
    6. Again give round shape after kneading and cover with the same damp cloth, on the flat surface.
    7. Rest it for 15 minutes.
    8. Then roll it lightly and give a rectangular shape as shown in the image. ( Fold both vertical edges and then roll it from the horizontal side) 
    9. Keep the dough log in bread tin and put the tin inside a plastic bag. Keep it aside for 30 minutes for the dough to proof and rise. 
    10. After 30 minutes the dough would have risen to cover the bread tin. Brush milk on top surface of the dough log.
    11. Now bake it in a pre-heated oven at 200°c for 35 minutes. 
    12. After 35 minutes, take the tin out and cool on a cooling rack. Brush melted butter on top surface of the bread.
    13. Slice the bread once it cools down. Enjoy.