Quinoa pizza and quinoa pizza bites

Another recipe to heathy year. Here is what you need:

2 cups quinoa soaked overnight or 8 hours

Salt per taste, 1 tbsp honey, 1tbsp oil, 1.5 tbsp baking powder

Vegetable toppings like tomato, bell peppers, onions, olives, cheese of your choice (  I used feta and sharp cheddar), Parmesan cheese to sprinkle

Pizza sauce of you choice( I used homemade)

How to- pizza

Blend everything except for vegetable toppings and pizza sauce for the quinoa batter.

Now spray the oil in cake pan and pour the quinoa batter. Preheat oven 400 and bake it for 10 minutes and flip it. This time you spread the pizza sauce, add cheese, toppings and sprinkle Parmesan. Bake for 10 minutes again with toppings and it’s ready.

How to pizza bites

To make it simple, I added 3 tbsp pizza sauce, all the toppings finely chopped in the quinoa better and baked it in muffin tray.

Notes: Rinse quinoa very well before making a batter otherwise the pizza crust will taste very bitter.

I also had a little  recipe failure, as one of the pizza batter was thin, it got burnt on sides.


Baked veg. Chimichanga with quinoa Salad

Here comes the Veg Chimichangas…. I love it when my pantry is full of groceries and refrigerator is full of fresh Vegetables and Fruits. Its a new year and the recipe has to be healthy… 🙂  We just visited Mexico and ended up trying Veg Chimichangas. The Chef made vegetarian version specially for us as Chimichangas are usually with pork /meat stuffing. I had to try it home and there comes all the inspiration for this Recipe.



  1. 1 cup wheat flour dough (for Rotli/Chapati)
  2. 1.5 cups mashed black beans
  3. 1/2 cup finely chopped onions
  4. 1 cup Finely chopped capsicum
  5. 2 tbsp Cilantro
  6. Salt and pepper per taste
  7. 1 tbsp taco seasoning
  8. Shredded Cheddar cheese (optional)

For Salad Ingredients:

2 cups cooked quinoa, 2 cucumbers, 1 tomato, 1/2 cup beans, 1/2 cup onions, 1/2 cup bell pepper, salt per taste, cilantro, pepper per taste, Feta cheese crumbs and cheddar cheese (optional), 1 medium size avocado chopped

For Avocado verde sauce

1 avocado, 1 jalapeno,  1/2 lemon juice, 3 tbsp milk, handful of cilantro, 1/2 cup water (if like more liquid consistency), salt and pepper per taste.

For Salsa verde sauce:

2 tomatoes, 1/2 bell pepper (use red if color is important), 3 garlic cloves, 1 jalapeno, 1/2 onion, salt and pepper per taste.


How to – Baked Chimichanga?

  1. Make wheat flour dough if not ready and make 8 parts from it. Roll it in 8 tortillas.
  2. For the stuffing, take 1 tbsp olive oil, add veggies and sauteed it and at last add beans and spices. Mash the beans at last and can also add cilantro, lemon as well.
  3. Put the stuffing in tortillas and secure it in a shape you like so stuffing does not come out. You can also use ready made frozen Tortilla land tortilla.
  4. Now preheat oven at 375 and bake it for 7 minutes and broil it for 2 minutes HI.

How to Salad and Sauces.

For salad, mix everything and add taco seasoning and lemon juice per your taste.

For Avocado sauce, add everything in blender and mix it well.

For Salsa Verde, while you bake chimichanga, bake everything for Salsa verde sauce. Once baked, mix it well in blender and add spices.


You can decorate it per your wish and serve! Cha-Ching..Your Chimichanga is ready to be gulped. 😉 I hope you try this and like it. have fun cooking fellas.


Christmas in july Paperless Post

Life has been sweet so far and to keep it that way, we try to spend more time with family and friends to make lifelong sweet memories. Ain’t that the treasure of life anyway? So here comes the reason to celebrate Christmas in July. I put my all into party planning to make it “The Unique party” experience for guests. But I have learned that “Simple is New SMART!” When the simplest form of pretty arrangements happens flawlessly  with all the crowd in the party; you know, that your party is successful when everyone is simply enjoying time. Back to what I have planned for my “Christmas  in July” party in my home, are listed below. Food, games, Invitations, thank you notes and much more…

First comes the Invitations on the list and needless to mention. I had to create my own. “Simple” is on my mind and below invite is the outcome.


The Christmas Card design is inspired by Warli Art. If you don’t have time to make your own card like I did, check out the brand new collection of Christmas cards availableover at Paperless Post. My personal favorite is this and this one!

Next comes, deciding the Menu. We have included ourselves to one of those dry communities here in USA being  in “Hindu Vegetarian (no egg) and alcohol free” Zone and so food items might not be authentic Christmassy dishes. 😉

Cocktail drink chosen Watermelon punch being party in July.


Starters : , Veg lettuce wrap & Mini Vada Pav (stuffed in Mushroom sized hamburger buns).

Entree: Jamie Oliver’s Sweet potato Falafel with pea & Feta Hummus and Wheat Enchiladas

Side dish: Cold pasta Salad with Spinach Peasto Sauce (for kids),& Mini veg Puff pastries.

Update on Side dish:  Sesame Veggie Lo Mein Noodles. This is on my To-Try list for next party, as its easy, kid friendly (No spices) and who doesn’t like Noodles? Thank you so much Miss Z. for sharing your KitchenAffairs with foodie people like us. Do check her recipes out fellas.

Sweet tooth Fixes: Peach cobbler with Almond Chocolate  Ice-cream


Last but not least are Home decors and Games. For the party, I stick to one element for the decors. Fresh Succulents for outdoors and flowers for indoors. I also like backyard party but its too hot in July here. For the kids play area, used lots of balloons filled with candies. 😀  For kids games, we bought lots of crayons and coloring pages, piano, puzzles and board games like candyland from Target. For adults, we bought sequence board game while we have late night snacks after desserts.

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For “Thank you for coming” favors, I gave them my handmade Henna Mini Canvas for home decors.  And that was our blast for the Christmas in July. As someone said once,


“One is only Happy in  proportion as he makes others feel Happy”  ~Unknown 😛 🙂

I hope, the post made you smile with the ideas! Thank you for visiting. Do let me know your feedback about my ideas and new ideas I can use on my next party.

Spinach-Peas pasta recipe / peasto pasta 

One of the foodie friend started this “Let’s get back to cooking” group under Google Spaces and her hubby shared this falafel recipe in the group. I must say he has a vey good taste to filter down the recipes for us foodies in the group. 😛😁 I still haven’t tried the whole recipe but was tempted to try it over the weekend. Just to respect my own feelings, I tried the sauce with the twist that works for my family. Thanks ZanPan, this post is dedicated to you guys. Basically I just made the Basil pesto sauce without Basil.


1 cup wheat pasta

3 tbsp fresh green peas

3 tbsp fresh spinach

1 tbsp mozarella cheese, 1 tbsp blue cheese sauce(you can also use cube cheese ), 1 tbsp feta cheese, 1 tbsp avocado olive oil( you can use any cooking oil), salt and pepper per taste, 2 cloves fresh garlic, 1.5 tbsp dried basil leaves( optional) , 1 handful of cilantro leaves.


1. First cook pasta of your choice per direction on the box. Keep the water from pasta.

2. If you have fresh peas, put spinach leaves and peas in hot water from pasta for 5 minutes.

3. Now in your mixer, add peas, spinach, cilantro, all 3 cheeses, salt, pepper, garlic, oil and half avocado if you want it creamy. I did not add though.

4. Your pasta sauce is ready, just add any veggies you like ( cucumber, Cherry tomatoes, olives, onions, bell pepper) in your pasta and mix well with sauce. You can sprinkle some Parmesan and blue cheese to serve.

It’s the best way to get the veggies in toddler’s system. I did not add any vegetables as I wanted the quick version but I still got spinach and peas in the sauce. Thanks for visiting my blog. I hope you have fun cooking quick recipes. The falafel recipe I was talking about can be found here.

Malai Kofta Vada Pav recipe

Every time I am in a process of cooking least enjoyable recipes, my mind is having highest exposure of inventing some new recipe. Well I am trying to be positive about cooking same ole same ole. Do you have one of those days when you save even little left over curry because it was so yummy but next day its not enough for you and hubby both and have to cook something anyway. This recipe was quick for me, as I had leftover Punjabi gravy. So, here I come with some twist to  Mumbai-ya vada pav.  Now this combination might not work well for everyone’s taste buds but it is very interesting. Note: photos are not from my kitchen. I am to update soon.


Ingredients for punjabi red gravy:

3 -4 medium tomatoes boiled and peeled skin, onion powder (optional), 3 cloves of fresh garlic(optional), 1/2 inch ginger grated, 2 small green chili paste (if you like spicy), 1 tsp tomato Ketchup, salt per your taste, 3 tbsp cashew powder, pinch of sugar(optional), 1.5 tbsp kitchen king masala, 2 tbsp heavy cream. 1/2 tsp red pepper powder

Ingredients for Vada=Kofta:

2 cups grated paneer, 2 cups of boiled- mashed potatoes, 1/2 tbsp cardamom powder, 1/2 tsp saunf (variyali) powder(optional), 1 cup  finely chopped cilantro

Ingredients for Vada coating

2 tbsp oil, 1.5 cup gram flour Gram flour, salt per taste, 1/2 tsp ajwain, 1 cup very finely chopped spinach leaves. (this is a twist, you can avoid step 3, 4 & 5 with Style 1 below).

Ham burger bread/pav per your requirement.

Chutneys: garlic Chutney , green cilantro chutney and Dates chutney.


  1. First of all, prepare gravy if you don’t have it from left over. Give it some time to cool down while we prepare for kofta mixture.
  2. Gravy preparation similar to any Punjabi gravy you make. Remove skin of boiled tomatoes and make a puree. Add all the ingredients except heavy cream. Now take 1 tbsp oil in pan and heat it. Add the the gravy mix to cook for 15 minutes.Once oil starts separating, add heavy cream. As soon as the gravy is ready, let it cool while you prepare your vada coating mix. Make sure gravy is not too runny.

                           ——  Style 1 (Spinach coated Vadas/Koftas) —–

            3. For vada coating(with spinach), heat oil in pan. Add gram flour and keep mixing, so no lumps left. Add salt, ajwain and finely chopped spinach. It will turn in to sticky paste as water from spinach leaves. Make sure you keep mixing well for no lumps. This option is good if you want to make your kofta/vada in appam pan(no fry).

4.Now to Vadas/Koftas, mix all ingredients for vada/kofta and 3 tbsp of red gravy prepared. This twist will give that northern kick to mubaiya vada pav. Make small balls of this mixture.

5.For vada coating with spinach, take a medium chunck of this mix and spread oil in your palm. Now pat it into small puri and stuff the paneer-potato balls in puri. Roll them nicely and  fry them on medim flame. Alternatively you can cook them in appam pan.

OR———–Style 2  NO-Spinach coated Vadas/Koftas——–

3. For vada coating (without spinach), just take gram flour and add water as needed to make batter. Add salt, ajwain and 1 tsp hot oil.

4.Now to Vadas/Koftas, mix all ingredients for vada/kofta and 3 tbsp of red gravy prepared. This twist will give that northern kick to mubaiya vada pav. Make small balls of this mixture.

5.For Vada coating without spinach the dip the paneer-potato balls in batter and fry.

6.Take ham burger pav. Spread Green chutney on one side and Red garlic chutney on other. Put your vadas in between pav and bite into mind blowing Malai Kofta Vada Pav. You can serve this with tomato ketchup or dates chutney on the side.

If you are feeling more adventurous, you can also put garlic chutney and green chutney on one side and spread Punjabi Gravy on other pav to give it a try. That adventure was not for me as it tasted like eating Punjabi subji with bread.  Some people like butter Pav and others eat without toasting pav. If you already have left over gravy, its very quick. Do try this in your kitchen and let me know how your family liked it.

Veg Empanadas Recipe

Making a new recipe is becoming habit lately. 😉  I am trying to eat healthy, as long I end up making healthy recipe is good for family. I tried making Veg Empanadas for the first time. I had twist to an original recipe according to what was available in my pantry. I made lettuce wrap and wanted some protein to go as Main course.

What you need below for the recipe:

Ingredients: 1 cup black bean, 1 cup finely chopped green bell pepper, 1 cup finely chopped tomatoes, 1/2 cup cilantro, 1 cup finely chopped onions, 1 cup corn kernels, 2 tbsp Hot taco seasoning, 2 tbsp finely chopped jalapeno, 3 tbsp salsa sauce, salt, pepper, basil, oregano per taste, shredded cheese(optional, I did not add), puff pastry sheets.

  1. Cut the puff pastry sheet in the shape you like to make Empanadas. I just went with traditional triangle shape. Roll it to make it little bigger.
  2. Mix well all the ingredients except for the pastry sheets. Stuff the mixture in pastry sheet cutouts and seal the edges.
  3. Bake for 20 minutes on 375 F by turning the Empanadas half way.
  4. And its ready to enjoy. I always make mexican salad cum salsa to eat with this.
  5. For mexican salad, take 1 cup finely chopped fresh avocados, 1/2 cup cilantro, 1 tbsp finely chopped Jalapenos, 1 tbsp lime juice/orange juice fresh, salt and pepper per taste, 1/2 cup finely chopped tomatoes, 1/2 cup finely chopped onions.  I prepare this before prepping for Empanadas to let it sit and mix well. My hubby loves this salad to eat with chips or Empanadas as Chutney/ Salsa substitute.

Photos to be updated soon, thank you for visiting here. I hope your family likes the recipe.

Vegetarian Lettuce Wrap Recipe

Thank you Becky, this post is dedicated to you! Another kind neighbor gave lettuce and tomatoes from her backyard, enough for 5 adults to eat veggie lettuce wrap. My husband took me to PF chang for the first mother’s day and he had me try veg lettuce wrap. It is one of the very healthy and filling  recipe. I actually bought jicama to try for salad first time and a day later when I though I will have to stop by HEB to get lettuce to try this recipe, Becky pm’d. Perfect timing, you see!  PF Chang uses water chestnuts to make this recipe crunchy but I thought of using Jicama and Bell pepper. This is indeed one of those quick recipe to try at week nights as well. Below is my recipe.

Ingredients: (for 5 adults)

Romaine & leaf lettuce, 2 cups Jicama (finely chopped), 1.5 cups Bell pepper (green, yellow, red, finely chopped), 1/2 cup Green garlic (from our backyard), 1 cup red onions(finely chopped, I wanted to use green onions as well), peanuts (coarsely chopped), 1/2 cup soy sauce, 2 tbsp Chinese chili sauce, 2 tbsp corn starch, 1/2 inch ginger grated, 1 cup Paneer finely chopped (Use Tofu).


  1. First I finely chopped all the veggies and paneer, keep it aside.
  2. Then, mix together soy sauce, corn starch, chili sauce and marinate all tofu (I used paneer, as I did not have tofu at home) for 5 minutes.
  3. Now put 1 tbsp oil in a WOK on a high flame, and add ginger paste. Then add red onions, garlic, bell peppers, jicama.
  4. Once its cooked for 5 minutes, add marinated paneer with all the sauce and cook it for 5 more minutes.
  5. Take the wok off the flame and add crushed peanuts on top. The filling is ready.
  6. Now serve with lettuce and chili sauce according to your style. Below are the photos from my kitchen.



Enjoy the most healthy salad recipe. Thank you for checking my recipe.