Wednesday, July 19, 2017

Za'atar Spiced Greek Mushrooms Wraps

What is better than Za'atar Spiced Mushrooms for weekend grilling?Super quick recipe for a filling and yummy meal!

Summers are made for grilling! I love grilling all kinds of vegetables marinated in different sauces and ingredients. Not to forget the grilled peaches and pineapple that scream S-U-M-M-E-R! 

I have tried quite a few combinations; most work, some fail. A couple of combinations taste really bland once cooked. Then I have to season it before serving. My favorites are these: Super Quick Balsamic Grilled Vegetables, Grilled Cauliflower SteakOven Grilled Tandoori Vegetables

This weekend I wanted to grill something different. I recently bought a large package of Za'atar Spice and decided to use that. And what better than garlic and olive oil to go with it? So I put all this together and made these yummy grilled Mushrooms. 

I served it with some grilled tortilla, olives and salad. These wraps were made perfect with some Blazing Hummus. And yes, and extra dash of Za'atar spice on it completed the taste and flavor. However, tortilla can be substituted with pita breads. They complete the Greek feel to the meal. 

This recipe is inspired from my trip to Dubai some time ago. We had a traditional meal as part of a Dessert Safari and had something similar there. Since then, I have been wanting to make these. Finally, I got myself to make these over the weekend. We had a great meal with everything! 


If you are one of those who do not like or consume mushrooms, do not worry. The recipe can be used for any vegetable that you like best! Whether it is zucchini, peppers or even paneer; the spice is great with all of these. It will make a perfect grilled dish! 

I used store bought Za'atar Spice. However, you can  make your own using any of the recipes that are easily available online. I would suggest you make a BIG batch and use it for all your Greek recipes. They become 'even better' with that! 

Finally, as I mentioned above, use Pita breads, homemade flatbreads or tortillas to make the wraps. And I used traditional hummus but any of these flavored hummus work really well too: Roasted Butternut Squash HummusGreen Chickpea HummusLime Cilantro Hummus or Roasted Beetroot Hummus. You can even add in Tzatziki or Muhammara.

Not a fan of wraps? Just enjoy the Mushroom Skewers and enjoy them! I would love to make these again with my Oven Grilled Tandoori Vegetables.


Brown Mushrooms 12-14
Garlic 1-2 cloves, minced
Za'atar Spice 1 tbsp
Olive Oil 2 tbsp
Salt 1/2 tsp

Tortilla/ Pita 
Hummus (Store bought or home-made)
Kalamata Olives, Cherry Tomatoes, Onion and Persian Cucumbers 


Wash and dry the mushrooms. In a bowl mix together Olive oil, garlic, za'atar spice and salt. Add in mushrooms, and toss well. 

Start the grill and set to medium heat. Alternatively, preheat the oven to 350 F/ 180 C.

Divide the mushrooms among three skewers. Grill on the grill or in the oven till it cooks (Mine takes 15 minutes in the oven or 8-10 minutes on the grill).

Also, grill the tortillas or pita breads. To assemble, spread hummus on the bread and place a skewer of grilled mushrooms. Sprinkle some more Za'atar Spice and add tomatoes, onion, olives and cucumbers. Roll and serve. 

Sunday, July 16, 2017

Quinoa Idli: A healthy twist to a Classic

Blogging Marathon #78 Week 2 Day 2
Theme: Secret Ingredients
Dish: Quinoa Idli

An Indian quintessential Idli gets a healthy makeover. Quinoa makes these idlis yummy, nutty and packed with flavor. 

Quinoa, the healthy ingredient that has been around for some time is one of my favorites! It is healthy, has a yummy nutty flavor and is super versatile to work with. It happens to be one of my favorite ingredients now! 

In the past I have made Quinoa Kofta in Makhani GravyOne Pot Pineapple Fried Quinoa Quinoa Fried RiceQuinoa Sabudana Khichdi. Today is yet another delicious recipe using quinoa. I have been meaning to try this one for a while! 

Idli, the quintessential South Indian dish that is perfect for breakfast and dinner is one of my favorites. However, often times I feel guilty of all the carbs we end up consuming in a meal. I have tried to replace rice for quinoa in many recipes. I was not sure if it would work in fermented recipes, but referring to many recipes online, I was sure it would. 

The first time I tried to replace almost all the rice with quinoa and ended up with hard idlis. So then I added some amount of rice to make sure it ferments well. The result was perfect idlis with a slight nutty taste. We enjoyed it with Cilantro Coconut ChutneySambar or Homemade Ghee. Such a treat!

The batter I made was used up in making idlis. However, the same can be used to make dosas too. Just add some more water and it will be perfect. Not to forget Paniyarams, that will be awesome with this batter too. I hope to make some paniyarams using the same batter and some vegetables next time. It will definitely be a great snack! 

Coming to the recipe, the main ingredient here is quinoa. Using a little bit of urad dal and rice helps make it a well fermented batter. It takes a little while to soak the ingredients, but it can be be quick if you use a little warm water to soak. It will be done in 3-4 hours. 

While grinding, make sure you do it in parts. Add just a little water, so that the batter does not become very thin. It does thin out a little on fermenting. Adding fenugreek and poha is optional, but helps in making a great batter. 

The batter can be made in a big quantity and can be refrigerated for 2-3 days. Just make sure it is back to room temperature before you start making idlis or dosas. 

If you make this recipe, I would love to see your version. Don't forget to tag me on Facebook, Instagram or Twitter.   


Quinoa 3/4 cup
Idli Rice or any short rice 1/4 cup
Whole Urad Dal 1/3 cup
Fenugreek Seeds 1 tsp
Poha/ Beaten Rice 2 tbsp
Salt to taste
Water as required


In a pan add the quinoa, idli rice, urad dal and fenugreek seeds. Wash a few times and soak in a warm place for 6-7 hours. 

Once soaked, drain the soaked water in a bowl. Working in batches, grind the mixture to a smooth paste with the poha. Ensure you do not add too much water. Use about 1/3 cup water in 1/2 cup mixture. 

Transfer everything to a large pan, big enough to hold the batter post fermentation. Add 1 1/2 tsp salt and mix well. 

Ferment in a warm place for 10-12 hours. Once fermented, mix well and check the salt. Add more if required. 

Heat water in an idli stand and grease the idli plates. Add a spoon of batter in the cavities and place in the stand.

Steam for 10-12 minutes, till the idlis are cooked. Remove and serve hot with Tomato Onion ChutneySukha Coconut ChutneyCilantro Coconut ChutneySambar or Homemade Ghee


Thursday, July 13, 2017

The BEST Cauliflower Dipping Sauce

Blogging Marathon #78 Week 2 Day 1
Theme: Secret Ingredients
Dish:The BEST Cauliflower Dipping Sauce

The simplest and yummiest dipping sauce you need for EVERYTHING. This Cauliflower sauce takes just 10 minutes to make! 

The last few days have been super hectic here. I have been running errands, meeting old friends, cooking for the blog, shooting and shopping! Amidst all this, I have not got the time to sit and type out the recipes for this week's Marathon. Finally I decided to give everything a break and concentrate on writing. 

So today I am binge watching my favorite TV show, sipping Vanilla Coffee and typing out this incredible sauce! And yes, I am dreaming about making it again for dinner tonight. Along with the Indian style pizza I plan to make.

Wondering what's with Cauliflower and sauce? 

Here is a little story about this vegetable. Cauliflower was lowest in my list of favorites while growing up. After getting married I started eating this, given that my husband likes all vegetables. And before it became a food trend, I was already in love with everything cauliflower. 

Believe it or not, I have FIVE recipes in my drafts, all cauliflower based and waiting to see the light of day on the blog. In the past, I have posted a couple of delicious recipes; Grilled Cauliflower SteakGobi Musallam: Roasted Whole Cauliflower and Spiced Roasted Cauliflower

This weekend I made this Cauliflower Sauce, planning to make Mac and Cheese using it. However, the flavor of garlic and jalepeño was perfect to make it a creamy sauce for dipping. I shot this with tortilla chips and as soon as I finished, I devoured all the chips with some sauce, in the name of recipe testing! 


The sauce has just a few ingredients and comes together in UNDER TEN MINUTES! And yes, it can be made in bulk and stored. I made it using white cauliflower and the sauce was just like alfredo. However, I cannot wait to make a purple sauce using the colored cauliflowers! 

Plus, I added milk and cheese to this one. If you are looking for a Vegan version, add soy, almond or coconut milk and skip the cheese. The sauce does not change a lot with these changes. 

Lastly, adjust the amount of jalapeño according to the spice level you like. I made a medium spicy version and it turned out perfect! Make the required changes to the sauce. 

Uses of the sauce

The sauce is super creamy given the ingredients. I like it a little thick, so that it coats the chips. I also like to serve it with chopped vegetables and on top of french fries. 

Plus, when you need a 'lighter' version of alfredo sauce for your pastas, try this one! It is amazing and makes the pasta creamy and delicious! So look no further, and head straight to the recipe. 


Cauliflower florets 1 cup

Garlic 2-3 cloves
Onion 1/2 medium
Jalapeño 1/2 
Milk 1/2 cup
Olive Oil 1 tsp
Salt 1 tsp
Pepper Powder 1/2 tsp
Sharp Cheddar Cheese 2 tbsp


In a pan add 3-4 cups water. Bring to a boil and add the cauliflower florets. Cook till a fork pierces well. 

Turn down the heat and remove the florets. Purée with milk to a smooth paste. 

Mince the garlic, jalapeño and onions. Heat the olive oil and add garlic. Sautè till the raw flavor vanishes and add jalapeño and onions. Saute till the onions cook. 

Then add the cauliflower milk mixture, salt and pepper. Mix well and add the cheese. 

Mix everything well till the cheese melts and the sauce comes together. Add more milk or water if the sauce is too thick. 

Turn down the flame and remove in a jar. Serve with chips, vegetable sticks or use it as a sauce for pasta or mac and cheese! 


Tuesday, July 11, 2017

Whole Wheat Pizza Braid for #BreadBakers

How about a braided pizza bread? This one has everything from the regular pizza, made into a loaf. Plus, it is made from whole wheat flour! 

PIZZA! One word is enough to make everyone think of a large round dough base, loads of toppings and unlimited amount of cheese. The aroma while baking it at home is amazing, it tastes good no matter where you order it from and is perfect to describe Friday evening! 

Back in India, my knowledge of pizza was limited to the ones that Pizza Hut and Domino's fed us back then. Now that I am in US, I see the unlimited types of pizzas available and cannot wait to try all of them soon. We are pizza fanatics, and can do crazy things for pizza. Once my husband was on a work trip to Chicago and on his way back he got a large Giovanni's Pizza home. It travelled from coast to coast and reached me in perfect condition! 

So apart from the round pizzas, we also enjoy making breads inspired from pizzas. Pizza Buns is one of the most popular recipe from the blog. Homemade Stromboli and Braided Pizza Bread was on my mind since a long time. 

When our hostess for the month Gayathri announced the theme as braided breads, I HAD to make this one. Do check out her blog for some amazing recipes, I am particularly fond of her eggless bakes! 

I thought about the bread, I planned it, I decided to make it but it never materialized! Finally, I made this yesterday and is one of the quickest turnaround recipes on the blog. In under 5 hours I made it, shot it, ate it and posted it on the blog! I was almost giving up on this one, but managed to make a good one finally! 

This bread is rather simple; a whole wheat bread dough, pizza sauce or marinara, vegetables of your choice and the art of braiding. That basically sums up the recipe in one sentence. 

The bread turned out perfect! It was delicious, easy to make and came out really well. Plus, made from whole wheat flour, it is perfect to make it 'healthier' given that there is cheese in it anyway! Plus, it is really portable; make this for your picnic, movie nights or weeknight dinner. 


I made mine using white whole wheat flour. It can also be made with regular wheat flour, multigrain flour or all purpose flour. They will all work perfectly well in the recipe. 

For this bake I used olive oil. However, unsalted butter or even salted butter works pretty well. If using salted butter, just watch out for the extra salt you might end up adding.

The marinara sauce can be made at home or store bought. I generally make a big batch and freeze it in muffin pans. Then I transfer it to ziplocs and have a supply of sauce for a while. 

Lastly, the filling can be customized based on how you like it. Add in vegetables of your choice, play around with the kinds of cheese or add meat in it if you like. Just make sure it is chopped fine enough to allow you fold it well. 


For the Bread

White Whole Wheat Flour 3 cups
Essential Wheat Gluten 3 tbsp
Olive Oil 3 tbsp
Sugar 1 tsp
Dry Active yeast 1 sachet (2 1/4 tsp)
Salt 2 tsp

For the filling

Marinara Sauce 1/2 cup (home-made or store bought)
Onion 1/4 cup, finely diced
Peppers 1/4 cup, finely diced
Jalapeño 1 tsp, diced
Shredded Cheese 1/4 cup (I used Mozzarella and Mild Cheddar)
Oregano 1 tsp
Salt and Pepper to taste


For the Bread 

In a bowl heat 1 cup water. When just warm, add the honey, 1 tsp salt and the yeast. Let the yeast bloom for 10 minutes. 

In a large bowl, add the whole wheat flour, essential wheat gluten, remaining salt and olive oil. Mix everything together and add the yeast mixture. Knead for 8-10 minutes till the dough comes together and is soft.

Coat the dough with some oil and place it in a bowl. Cover it and rest in a warm area for an hour till it doubles in size. Line a bread pan with parchment paper or with non stick spray. Set aside. 

For the Filling

In a pan heat the marinara sauce. Thicken it enough so that it does not wet the dough. Turn down the heat and add in the remaining ingredients. Set aside to cool. 

To make the Braid

After the dough doubles, punch it down and knead for a minute or two. Roll out the dough into a large rectangle of 1/4 inch thickness. 

Spread the filling evenly on the rectangle, leaving an inch on all sides. Top with shredded cheese. Start rolling the dough along the long side in a tight loaf. 

Using a sharp knife cut the roll lengthwise. Stick the top edges together. Braid the dough slowly ensuring that the filling doesn't spill out. 

Carefully transfer the loaf to the prepared tin and rest covered for an hour.

Preheat oven to 400 F/ 250 C. Place the bread and bake for 20-22 minutes, till it is no longer wobbly and the top is brown and crisp. 

Remove and cool completely on a cooling rack. Slice the bread and enjoy with a side of butter or warm marinara sauce!

Want more pizza? Try these Pizza Buns! They are amazing with all the stuffing in there! I promise :)

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Check out the Braided Breads that our fellow #BreadBakers have baked this month:

Friday, July 7, 2017

Vegan Slider Buns | Ladi Pav

This is not a sponsored post. I was sent a bunch of Red Star products by FeedFeed as part of a giveaway. 

These Vegan Slider buns are super easy to make. Besides, they pair perfectly with a large number of dishes. No butter, no milk version!  

I suddenly realized it has been really long since I posted a bread recipe. Over the last few months I made a lot of breads but none of them were new. All the breads are already on the blog. 

Last weekend I made a Vegan version of pav,i.e. without butter and milk. This recipe does have yeast. According to various research like this one, Yeast is considered Vegan. 

Plus, I had a bunch of baking essentials that FeedFeed sent me as part of a giveaway by Red Star Yeast. I LOVED the yeast and everything else that came with it. The dough scrapper, the measuring jar and the mat that came in the set are my favorite! Not to forget the lovely recipe book that came with it! Thanks Red Star and FeedFeed for these lovely things! 

I made these breads as part of my Dabeli; an Indian version of Sloppy Joe. The slider buns turned out perfect, and I devoured one with just butter and jam even before I made Dabeli! It was perfectly soft and the combination was perfect.

After the time that I shot these buns, I made another lot of mini pav for Pav Bhaji the day after. Pressed for time, I did not get a chance to shoot that. They reminded me of the mini pav bhaji served in some restaurants in Mumbai. Bite sized buns served with a mixture of vegetables and spices, it made a perfect dinner for two! 


I have almost always made breads with unsalted butter and often brushed it with milk or butter. I have a few readers that wanted a Vegan version. So I tried it a couple of times and it came out perfect each time! I finally shot them and they are on the blog.

Not just for Vegans, these breads are amazing for those who want a butter-free version of bread. 

I brushed these buns with coconut milk. The result was perfect, a brown crust that did not taste anything like coconut once baked! If you would like to stick to regular milk, you can do that too. Or just brush some oil on them. They will be perfectly brown and amazing!

Wondering why the breads are SO BIG? I was making Dabeli that day, and the bigger buns make it easy to stuff and grill. So I made just 8 breads. However, if you like smaller versions, divide the dough into more number of pieces. That works well too. 

Now look no further and head straight to the recipe. Do make these and enjoy them witDabeliMisal PavPav Bhaji or Masala Pav.


All purpose flour 3 cups
Active Dry Yeast 2 1/4 tsp (I used Red Star)
Olive Oil 4 tbsp
Salt 2 tsp
Sugar 1 tsp
Vegan butter/ Coconut Milk 2 tbsp


Heat 1 cup water till just warm (105-110 F). Mix in 1 tsp salt, sugar and yeast. Set aside till the yeast blooms.

In the base of a stand mixer or a big bowl add flour, remaining salt and olive oil. Mix well and add the bloomed yeast. 

Mix on medium speed till it all comes together. The dough should be soft to touch. Coat the dough ball with some oil or vegan butter and rest for an hour in a warm place till it doubles. 

When the dough doubles, punch it down and divide into 8-10 equal size parts. Roll it into a smooth ball.  

Line a baking tray with some oil and place the dough ball on it. Repeat for all the remaining dough balls and place them one inch apart.

Brush some oil on top and let the rolls rise for an hour. Meanwhile preheat oven to 400 F. 

Once the breads double in size, brush oil or coconut milk on all of them. Place the tray in the oven and bake for 15-18 minutes, till the top is brown. 

Remove and enjoy with either butter and jam or with any of these yummy dishes: 

Wednesday, June 28, 2017

Eggless Blueberry Cinnamon Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PerfectionWithPOST #CerealAnytime #CollectiveBias

Blueberries, Cinnamon and Cereal come together in these muffins. This breakfast recipe is all you need to make your mornings ROCK!

A recent trip to the Farmer's Market and I came home with THREE boxes of Blueberries. They are back in season and we cannot wait to feast on them! I am a big fan of berries, especially blueberries. I always make delicious recipes around this time of the year using them.

This year my first blueberry recipe is a breakfast special. I combined my love for these berries with the morning cereal and came up with this recipe. Whenever I have blueberries in my recipe, I like to add either lemon or cinnamon. These ingredients make a perfect combination with the berries. So this recipe has it all; cereal, blueberries and cinnamon!

Breakfast, the most important meal of the day should be healthy, yummy and yet easy to make. To combine all these features, I like to serve egg recipes, muffins or some Indian breakfast each morning. Muffins are my favorite; being a grab-and-go option and they double as a quick evening snack too. Every family deserves a breakfast that is packed with flavorful goodness.

Apart from the Farmer's Market blueberries, I also got a box of Post Cinnamon PEBBLES™ from Walmart over the last weekend. The Cinnamon PEBBLES™ is a crispy rice cereal with the perfect combination of cinnamony sweetness. The flavor was amazing and I HAD to use that to make my muffins. This cereal is the latest way from PEBBLES™ to make your mornings rock.

I used them to give the required crunch in the muffins. Apart from the cereal, all you need is flour, sugar, buttermilk and blueberries. This recipe has no butter, no eggs and needs no preparation. The muffins are yummy and the crunch from the Post Cinnamon PEBBLES™ is my favorite!

When I am not making something different from the cereal, I add it to a bowl of chilled milk and we enjoy the cinnamon flavored cereal. Starting the day with the full-blown flavor of PEBBLES™ cereal does make amazing things happen!

Have you tried this yet? Go grab a box of this and POST Shredded Wheat from Walmart. Their NEW flavors are ready to inspire your next pursuit and perfect for adults. And yes, head here to find more inspirations using Post Cinnamon PEBBLES™ and other POST Cereals.


Coming to the recipe of the muffins, here is what I LOVE about them. These are super easy to make, are eggless and do not have any butter in them. Made from buttermilk and all-purpose flour, these can be made with wheat flour too. The result will be slightly dense muffins, but the flavor will be equally great!

I made these muffins with blueberries. The same can be made with other fruits like peaches, strawberries, apples or mangoes. Plus, adding nuts to them to them is also a great option.

If you are not a great fan of cinnamon, replace the cereal with POST Shredded Wheat of your choice. They make great muffins too!

Last, if you want a Vegan version, replace the milk with Soy or Almond Milk. Everything else is vegan friendly, so the recipe will easily turn to a vegan one!
The recipe below is perfect to make 12 muffins. If you want a smaller batch, halve the ingredients and make six of them!


All purpose Flour 1 1/2 cup + 2 tbsp
Sugar 1 cup
Post Cinnamon PEBBLES™ 1/2 cup + 1/4 cup
Blueberries 1 cup
Buttermilk 1 cup (Can be substituted by 1 cup milk+1 tsp vinegar)
Oil 1/2 cup
Baking Soda 1 tsp
Vanilla Extract 1 tsp
Cinnamon Powder 1/2 tsp
Salt a pinch


Mix together milk and vinegar and let stand for 5-6 minutes. Preheat oven to 350 F/ 180 C. Line a muffin tray with muffin liners or parchment paper.

Powder 1/4 cup of Post Cinnamon PEBBLES™ and set aside. In a bowl sift together 1 1/2 cup flour, sugar, baking powder, cinnamon powder and salt.

In the base of the stand mixer or in a big bowl mix together buttermilk, vanilla extract and oil. Whip till combined. Add in the dry ingredients, 1/2 cup Post Cinnamon PEBBLES™ and mix well.

Roll the blueberries in 2 tbsp all purpose flour. Add that to the batter and gently fold them in.

Fill the batter in the prepared muffin filling up to three fourth. Sprinkle the powdered Post Cinnamon PEBBLES™ on top and bake for 20-22 minutes, till a toothpick inserted in the centre comes out clean.

Remove and cool on a cooling rack till the muffins are completely cool. Transfer to an airtight container and enjoy for breakfast or snack!

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