Tag Archive | cheese

One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

Super duper delicious One Pot Vegetarian Mini Macaroni dish to be enjoyed for lunch or dinner. This dish is loaded with flavors, vegetables, creamy sauce and tons of cheese. I’m not going to say it’s the most healthiest dish, but indulging once in a while does no harm to one.

I just love Fridays ….even though I’m home right now with my kids I feel like I’m super busy all the time. Friday’s don’t mean so much to me like they us too when I was working a full-time job. Now everyday is busy …..but for some reason Friday feels like one of those days that I can complete all work by 5 o’clock and let the kids enjoy themselves with their friends and just make a huge pot of macaroni for the whole fam! 🙂

One Pot Vegetarian Mini Macaroni 2

This is super simple and perfect if your running out of time to prepare a full lunch or dinner. Look no further this dish is your quick and easy and absolutely delicious dish prepared in 30 minutes of less. A complete meal to be enjoyed by the whole family and friends for lunch, dinner or brunch.

Be sure to check out many more delicious and quick recipes: Ginger Coconut Spinach LinguineVeggie Black Bean Enchiladas-How to make Veggie Enchiladas RecipeCreamy Veggie Rainbow Tortellini and Skinny Veggie Fettuccine.


One Pot Vegetarian Mini Macaroni

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6

One Pot Vegetarian Mini Macaroni

One pot Vegetarian Mini Macaroni


  • 8 ounce Mini Macaroni (uncooked)
  • 1 cup - White Mushroom - sliced
  • 1 cup - mix Red/Green Bell Pepper - thinly sliced
  • 1 cup - Spinach - chopped
  • 1 medium - Onion - thinly sliced
  • 4-5 - Garlic Cloves - minced
  • 2 cups - Marinara Sauce (pasta sauce is also good)
  • 4 cups - low sodium Vegetable Broth
  • 1 tsp - Red Chili Flakes
  • 1/2 tsp - Red Chili Powder
  • 1 tsp - Dry Italian Seasoning
  • 2 tbsp. - Pesto sauce ( I used store bought)
  • Salt to taste
  • 1 tbsp. - Sugar (optional)
  • 2 tbsp. - Olive Oil
  • 1/4 cup - Heavy Whipping Cream
  • 1/2 cup - Mozzarella Cheese
  • Additional Grated or Shredded Parmesan Cheese for serving


Heat up a large pot, add in olive oil once hot add in onions and garlic stir and cook till onions slightly pink and the raw aroma of garlic is gone. Now add in all vegetables - mushroom, bell peppers and spinach. Add in uncooked macaroni, vegetable broth, marinara sauce, salt to taste, red chili flakes, Italian seasoning and red chili powder. Give it all a good stir and cover and cook until it comes to a boil.

Continue to cook for 5-7 minutes, in between give it a good mix. Now add in pesto sauce, whipping cream and mozzarella cheese mix and let it cook for another 5-10 minutes until vegetables are tender and macaroni is cooked. Liquid in the pasta will evaporate so if additional water is needed then add. Once pasta and veggies are tender remove from heat.

Let pasta stand for a few minutes to cool; this will help to thicken up the sauce. Add additional salt and pepper as desired and garnish with parmesan cheese before serving.


Vegetables are optional or can be substituted of your choice.

Heavy whipping cream is optional or can be substituted with coconut milk for a healthy option.

Mini Macaroni can also be substituted with your choice of pasta.




Double Cheese Toasted Coriander Chutney Sandwich

Desi Indian Style “Double Cheese Toasted Veggie Coriander Chutney Sandwich”


Who doesn’t love cheese? My love and passion for cheese is unconditional. It’s so delicious when it’s completely melted. Well if you’re thinking that this is just another ordinary sandwich. …will absolutely not! Because it’s got that Desi Indian style twist. First of all it’s made using healthy choice multi grain bread, with four different  super delicious cheese slices, Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese and Colby Jack Ripen Cheese. Freshly made coriander  (cilantro) Chutney with freshly sliced tomatoes, cucumbers and red onions seasoned with salt & pepper and toasted till nice and golden brown.


Sandwiches are my number one to go foods. They’re so versatile, enormous  topping ideas, countless choices of bread, delicious choices of home-made or store-bought spreads, different flavors of cheeses and completely optional to grill, toast, bake or eat just the way it is.

Many of us are on a tight schedule and have no time to prepare a healthy breakfast, lunch or dinner. That’s when these delicious sandwiches come in handy. A lot of my sandwiches are triggered to satisfy the little tummy 🙂 … Yes my little munchkins. I like to make sure that they are getting a healthy breakfast or lunch and an absolute filling dinner. All these sandwiches are a great idea for lunch box, tiffin box, picnic, brunch, gathering or simply a fast go to snack. Completely fresh and filling. Some of my other great sandwiches that are mouth-watering and filling Grilled Scrambled Tofu Veggie SandwichPaneer Bhurji Sandwich and Cucumber Cheese Chutney Sandwich.


That’s why it’s always great to have bread cheese and some veggies on hand. Green Coriander Chutney  that I’ve made here for this sandwich is also a great condiment to have ready in the fridge. This chutney has a fridge life of up to six days which is perfect. Chutneys are another great versatile condiment can be used in many different ways. Many other chutneys go great with sandwiches like Mint Coriander Chutney and Mumbai Style Green Chutney.

Corriander ChutneySandwiches can be prepared the night before or prepared fresh in the morning. Life has become so simple and easy for us that now we have all kinds of gadgets and equipment that make life simple and stress free. Sandwich toaster or Panini grills work great when making sandwiches. Prepare sandwich, set timer, place sandwich and close cover! Sandwich ready ! 🙂

Try it out ! My double cheese toasted veggie coriander chutney sandwich is guaranteed to satisfied the hungry tummy anytime.

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 2

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Desi Indian Style toasted Double Cheese Veggie Sandwich with Green Coriander Chutney


  • 4 slices Multi-Grain Bread (white or whole wheat)
  • Tomato - thinly sliced in round rings
  • Cucumber - thinly sliced in round circles
  • Red Onion - thinly sliced in rings
  • 2 slices - Pepper Jack Monterey Jack with Jalapeño Peppers
  • 2 slices - Mild Cheddar Cheese
  • 2 slices - Colby Jack Ripen Cheese
  • 2 slices - Swiss Cheese
  • Salt to taste
  • Pepper to taste
  • Butter or Margarine to spread on slices of bread
  • Green Coriander Chutney ; click on link for full recipe


Take 2 slices of bread; on one side spread butter/margarine and other side "green coriander chutney"

Bread with the chutney on it; place 2 slices of cheese (use two different flavors) on top place few slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to you liking. (If you like mayonnaise add in now). Place the other 2 slices of cheese on top and cover with bread slice with butter/margarine on it.

Place sandwich on sandwich toaster/panini grill. Toast until nice golden brown.

Serve nice and warm with ketchup or your favorite sauce.


Any cheese of your choice can be used.

Any chutney you like can be used.

Toasting or Grilling is optional.

Any choice of bread can be used.


Hope you enjoy making sandwiches as much as I do. Do check out of my other recipes to enjoy; Grilled Scrambled Tofu Veggie SandwichPaneer Bhurji Sandwich, and Cucumber Cheese Chutney Sandwich

Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

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Aloo Palak Paratha with Cheese



 Potato Spinach Paratha with Cheese | How to make Aloo Palak Paratha with Cheese


Aloo Palak Paratha with Cheese is a simple, easy, flavorful paratha that’s made with mashed up potatoes, finely cut blanched Spinach, four blend cheese, spices all kneaded into the dough to make soft, fluffy parathas.

Normally, a lot of the parathas that we see are stuffed with different mixtures, made in different variations and different fillings. A lot of people have their own version, taste and flavors of parathas that they make. This recipe that I’m bringing to you is something I created and whip together and has been tasted and tested …….and received full marks !


I particularly don’t like to follow any recipe to the “T” or measurements …I’m more of an eye baller. Some people like spicy food and some are more health conscious …so I believe that go with what suits you with your liking and your taste. My family enjoys eating tasty, delicious, flavorful, but not to spicy food …..we think that spices shouldn’t over power the dish the actual taste of vegetables/dhal should still be noticeable.

I enjoy making some of the old fashion traditional parathas that have been made for years like paneer paratha, aloo paratha, gobi paratha, mooli paratha. Sometimes I like to add a twist to them, a different mixture, a different flavor, different vegetables. Instead of stuffing them always I like to incorporate everything into the flour, so it doesn’t feel like I’m eating roti and subzi (curry).


Aloo Palak Paratha with Cheese goes well with plain yogurt, green coriander chutney, mango pickle (methia keri), sweet mango pickle (gor keri), cucumber raita or enjoy it as is. This is a great breakfast, lunch or tiffin idea. These can be made for picnics, brunch, long travel trips.

Here are some other delicious parathas that you may want to also check out: Bhaji Paratha, Broccoli Tofu Paratha, Methi Palak Thepla, Bhatura and Jowar Rotla – Gluten-Free Indian Flat bread,  Roti-Indian Flat bread.


Aloo Palak Paratha with Cheese

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: 4-5

Aloo Palak Paratha with Cheese

A simple, easy and quick breakfast, lunch, brunch, picnic or tiffin idea. "Aloo Palak Paratha with Cheese" Serve with your favorite choice of yogurt, achar, chutney.


  • 3 cups – Spinach roughly chopped, blanched and drained
  • 2 medium - aloo/potatoes, boiled, peeled and mashed.
  • 1 medium – red onion finely chopped
  • 2 1/2 cups - whole wheat flour
  • 1 tsp. – crushed cumin (grind in a coffee grinder, should be rough not powdery)
  • ½ tsp. - red chili powder
  • ¼ tsp. - turmeric powder
  • 1 tbsp. – Paratha masala ( I used MDH brand)
  • 1 tsp. – green chili paste
  • 1 tsp. - sugar
  • 1/2 cup - your choice of cheese ( I used 4 blend cheese)
  • 1 tbsp. - yogurt
  • 1 tbsp. - oil
  • Salt to taste
  • Oil or ghee as required for frying the parathas


Roughly chop the palak/spinach leaves and rinse. Boil about 1 ½ cup of water, once it comes to gentle boil blanch spinach/palak for about 5 minutes. Drain water rinse in cold water and keep aside.

Pressure cook or boil potatoes till cooked. While potatoes are still warm, peel and mash completely. Keep aside.

Into a large mix bowl add in whole wheat flour, red chili powder, turmeric powder, paratha masala, sugar, crushed jeera, green chili paste, salt to taste, onion, yogurt and oil and mix together well. Then add in cheese, blanched spinach and mashed potatoes and knead dough. ***if water is needed add in about 1 tbsp. first and knead dough. Dough should not be very soft, knead till smooth dough is formed ***

Once dough is kneaded apply a little bit oil on the palms of your hand and rub all over kneaded dough. Cover and let it rest for 10 minutes.

Make medium sized tennis balls from the dough and roll into round parathas.

Fry the Aloo Palak Paratha on a hot tava with a few teaspoons of oil pressing around the edges till brown spots appears on both sides and they are cooked.

Serve Aloo Palak Paratha hot with pickle, yogurt or chutney.


When using yogurt and spinach, you may not need to add much since water is also released from spinach and yogurt.

sugar is optional

I made my dough in stand mixer. If you have a machine that kneads dough then use that ...it's faster and easier.







Cheesy Veggie Rice Balls

Cheesy Veggie Rice Balls


These deep-fried and stuffed rice balls are absolutely must make ….. Left over rice can be used in many ways to many different rice dishes or roti’s. But, these Cheesy Veggie Rice Balls are an absolute must.

Cheese, rice, veggies mixed with simple spices rolled in a ball and coated with bread crumbs and deep-fried. What more do want …the procedure is simple and easy. Mix, roll, coat and fry. Done!



Rice Balls are a perfect idea for snacks, appetizers or lunch or anytime. Their quick and easy to make and if you serve it up with your choice of sauce or chutney they’re a delight.

Cheese is always a favorite of many….like me. Especially, when cheese is melted it taste so good!


Cheesy Veggie Rice Balls

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 15


  • 2 1/4 cups cooked rice (chawal)
  • 2 green chillies – finely chopped
  • 1 medium size onion – finely chopped
  • ½ green pepper – finely chopped
  • ½ red or yellow pepper chopped
  • 1 medium carrot - shredded
  • Salt to taste
  • 1 tsp black pepper
  • ½ tsp Amchur Powder
  • 1/2 cup grated processed cheese
  • salt to taste
  • 2 tbsp corn flour
  • ½ cup Panko bread crumbs
  • oil for deep-frying


Mash the rice thoroughly in a bowl and, add in all the vegetables, salt, pepper, green chili, amchur powder, cheese and mix well.

Divide the mixture into approximately 15 equal portions and shape each portion into a round golf ball size.

Take corn flour into a small bowl/plate and add a little water to make a thick paste in another plate take the bread crumbs for coating.

Take each rice ball roll it around in the corn flour paste first and then roll it around in the bread crumbs and set aside. Continue with the rest of the rice balls.

Heat the oil in a kadhai on medium high and deep-fry a few balls at a time, till they turn golden brown in color from all the sides.

Serve hot with your choice of chutney or sauce


All vegetables, onion and green chili can be chopped up in a chopper if you have ....which makes the process easy and faster.

Panko Bread Crumbs are a bit more crisper when fried but you can us your choice of bread crumbs.

Other vegetables of your choice can be added in also.


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Spinach Tomato Omelette (Eggless)




Have you ever thought of making an Omelette without using an egg. Well, I have the perfect healthy and eggless omelette that you’ll love. This Omelette is an East Indian/South Asian based pancake but it’s not sweet …it’s got a savory spicy taste and it’s made from Besan (Gram Flour).  I had been thinking how can I get my kids to eat all the right vegetables and enjoy it at the same time. I came up with this Spinach Tomato Omelette that has all the combined nutrients, vitamins and health factors that a child needs and will enjoy.

This is a perfect lunch box (tiffin box) recipe and can also be served up for breakfast or dinner. It goes will when served up in between two slices of toasted bread with the added condiments like Ketchup, Coriander Chutney or just plain butter/margarine. If your someone that avoids the bread then no problem eat it as is …still taste great.No matter when or how this Spinach Tomato Omelette is served up you will definitely enjoy it.


Spinach Tomato Omelette (Eggless)

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 10


  • 1 tomato
  • 1 cup fresh spinach
  • 1 red onion - chopped finely
  • 1/2 green pepper - chopped finely
  • 4 medium mushroom - thinly sliced
  • 3-4 spring onions - chopped finely (use both green and white part)
  • 4 garlic cloves peeled and chopped roughly
  • 1-2 fresh green chilli - finely chopped
  • 1 1/4 cup besan (gram flour)
  • 1 tsp red chilli powder
  • ½ tsp Jeera
  • Pinch of turmeric powder (haldi)
  • Pinch of baking powder
  • Olive Oil
  • 1 cup of shredded cheese of your choice (I used mozzarella cheese)
  • Salt to taste


Wash and roughly chop Spinach and roughly chop Garlic cloves.

Heat up small fry pan and add 1 tsp of Olive oil once warm add in chopped Garlic sauté for 1 minute then add in chopped Spinach. Let this cook on medium heat for about 5 minutes until the spinach is cooked. Once done remove from stove and let it cool down a bit.

Into a blender add medium chopped tomato and the garlic/spinach mixture and grinder into a smooth purée.

Into a mixing bowl add the besan (gram flour) and 1/2 cup of water and whisk together well making sure no lumps are formed. It should be mixed will to form a smooth paste consistency.

To this besan mixture add in all of the chopped vegetables (red onion, green pepper, mushroom, green onion) and then add in the spinach/tomato purée. Mix all together and at this point you can adjust the consistency by adding water. It should not be too thin just about pouring consistency.

Now add in all the spices (jeera, red chilli powder, haldi, baking powder, green chilli and salt to taste) give it a good mix and do a taste test at this point and adjust any of the spices and salt to your preference.

Add in the shredded cheese of your choice and mix again and let it sit for 5 minutes.

Heat up your fry pan on medium high and wait till it is hot. Once ready pour a big ladle (chamacha/karachhi) and spread it around in a circle to even it out.

Wait about 1 minute then spread olive oil around the edges of the Omelette and let it completely cook for 5-6 minutes before flipping it over to cook the other side.

Once ready this can be served up as a sandwich between two bread slices with your choice of coriander chutney or ketchup.




Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.