Shwet's Sizzling Wok

A foodie's delight

Chutney Cheese Sandwich

These sandwiches are my childhood favorite !! My mom used to prepare if often for me, when I used to come back from school in the evenings 🙂 I can have this all day long.. I just love the taste of the green chutney and cheese combo !! This one’s ideal for those mid morning pangs and quite healthy too 🙂 Well that is if you do not add cheese 😛 I am a die hard cheese fan.. so I don’t mind those extra calories 🙂 Its quite a simple recipe, Great for kid’s tiffin boxes too 🙂 Here goes the recipe


  • Coriander leaves – 1/2 bunch
  • Green chillies – 3
  • Garlic cloves – 3
  • Peanuts – 1/4 cup
  • Mint leaves – About 5 (optional)
  • Salt to taste
  • Cucumber slices as needed
  • Cheddar cheese (grated) – as needed
  • Bread slices


  • Make a thick paste of coriander leaves, green chillies, garlic cloves, peanuts and mint leaves. It should be spreadable and not runny. Adjust the salt.
  • Now, spread the chutney on one side of the bread, and top it with cucumber and grated cheese, cover it with another slice of bread.
  • You can serve it just like this or toasted.
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Grilled Cheese Sandwich

This one’s my all time fav !! A perfect definition of a WOW breakfast 🙂 I can have it all day long, But considering the weight gain issues, I have it once in a while. I made it on a weekend for me, As I was having a lazy day, And enjoyed it with a glass of chilled rose milk 🙂 A nice one to beat the scorching heat of 52 degree of Dubai 😉


  • Brown bread slices – 4
  • Mozarella and cheddar cheese (Grated) – 1/2 cup
  • Amul Butter – To toast


  • Put the grated cheese mixture in between the bread slices and toast in a sandwich maker using amul butter until its done.
  • Serve hot with tomato ketchup 🙂

Note : Alternatively you can do the same on a tawa, using amul butter 🙂

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Kanda Poha

A Quick and Tasty breakfast !! Also very filling and delicious. This is a popular Maharastrian breakfast, I was looking for a perfect method to make this, and finally found it in my guru “Sanjeev Kapoor’s” website 🙂 This is a perfect breakfast for a busy morning (working gals like me will surely agree to this 😉 ) I loved the taste of this, and this recipe is for keepers !!


  • Pressed rice (poha) thick variety : 400 grams
  • Onions chopped : 3 medium
  • Salt to taste
  • Sugar : 1/2 teaspoon
  • Oil : 3 tablespoons
  • Mustard seeds : 1 teaspoon
  • Asafoetida a pinch
  • Curry leaves 6-7
  • Green chillies chopped 6-7
  • Turmeric powder : 1/2 teaspoon
  • Potato boiled : 1 inch pieces 1 medium (Optional, I don’t prefer to add this)
  • Lemon juice : 1 teaspoon
  • Fresh coriander leaves chopped : 2 tablespoons


  • Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix lightly.
  • Heat oil in a pan. Add mustard seeds and when they splutter add asafoetida and curry leaves. Sauté for half a minute and add onions and continue to sauté.
  • Add green chillies and mix. Add turmeric powder and mix. Sauté for two minutes and add potato and poha.
  • Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.


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Cheese and Mushroom Grilled Sandwich

This recipe is my innovation 😀 I always run out of ideas for breakfast, And as I am working I always look for something that’s quick and easy.

Mushrooms are my weakness, I love having them for breakfast, Let it be with omlette or a simple stir fry 😀

I made this sandwich today morning for breakfast, and it tasted divine, If you are a mushroom and a cheese lover, You’re gonna love this too 😉

Go on and give it a try 🙂


  • Mushrooms : About 7 medium ones (sliced)
  • Onion : 1 small (Sliced)
  • Ginger garlic paste : 1 tsp
  • Salt and pepper to taste
  • Bread slices : 8
  • Butter : To toast (I used amul)
  • Cheese slices : 4
  • Olive oil : 1 tbsp


  • Heat oil in pan, Fry onions till translucent.
  • Add the ginger garlic paste and fry for another minute.
  • Now add the sliced mushrooms and continue to cook untill the mushrooms are browned slighlty.
  • Apply this mixture on the bread slice, Top it with a cheese slice and cover the second slice of bread.
  • Repeat this same process for rest of the bread slices.
  • Melt Butter in a pan, and toast these bread slices till brown and crispy.
  • Serve hot with sauce of your choice, Or eat it just like that 🙂
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Buns (Mangalore style)

“Buns” My all time favorite snack, Am sure all the mangaloreans like me will surely agree to this 🙂

In mangalore, there is a restaurant called “Taj Mahal” where we get the best buns-tove (dal) in the evening times.

Well, I had bookmarked this recipe long time back, but I was always postponing it because of my busy schedule, Finally got sometime this weekend, and I satisfied my craving for buns, and served it with “Dalithoy” (A konkani type dal) 🙂

Here goes the recipe, Hope you guys enjoy !!


  • Maida (All purpose flour) : 2 cups
  • Bengal gram flour (Besan) : 1 tbsp
  • Ripe plantain : 1 big
  • Baking soda : 1/2 tsp
  • Sugar : 1 tbsp
  • Salt : 1tsp
  • Yoghurt : 1/2 cup
  • Oil for frying


  • Sieve maida, besan separately and keep aside.
  • Mash plantain with yougurt, sugar, salt and baking soda.
  • First add besan, then enough maida this yougurt mixture can take
  • Knead well and make a lump of the dough, apply 2tsp of oil to it and keep under cover for 4-5 hours (I kept it for a whole night)
  • Shape portions of the dough into balls of lime size, flatten them into small thick rounds
  • Deep fry in oil till golden brown, Serve hot
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Lemon Rice

Tangy and tasty preparation from left over rice 🙂

So next time you have left over rice, do not worry, just rustle up this interesting recipe 🙂


Rice,cooked : 1.5 cups
Lemon juice : 3 tablespoons
Olive Oil : 2 tablespoons
Mustard seeds : 1/2 teaspoon
Asafoetida : a pinch
Fenugreek seeds (methi) : 1/2 teaspoon
Split black gram skinless (dhuli urad dal) : 1 tablespoon
Curry leaves : 10-12
Whole dry red chillies,broken : 2
Turmeric powder : 1/2 teaspoon
Peanuts : 1/2 cup
Salt : to taste


Heat oil in a kadai. Add mustard seeds, asafoetida, methi, urad dal and sauté till the dal turns golden. Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté. Add rice and salt and mix. Add lemon juice and mix well. Cook on low heat till the rice gets heated through. Serve hot.

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Chana Masala

Chana masala and hot puris.. makes a scrumptious and wholesome meal. Serve it as breakfast, lunch or dinner, It can be relished anytime. I usually prefer to have it for breakfast as it gives me an energetic start for the day. Simple and easy, Yet so tasty 🙂

Chickpeas (kabuli chana) : 1 1/4 cups
Soda bicarbonate : a pinch
Salt to taste
Onions : 3 medium, ground
Ginger : 1 inch piece
Garlic : 5 cloves
Green chillies : 3
Fresh coriander leaves : 1 tablespoon
Ghee : 4 tablespoons
Red chilli powder : 1 teaspoon
Tomato puree : 1 cup
Chana masala : 2 tablespoons


Soak chana overnight. Drain, add three cups of water and cook them in a pressure cooker with a pinch of soda bicarbonate and salt till soft. Peel onions and grind them to a fine paste. Peel and wash ginger and garlic. Remove stems and wash green chillies. Grind ginger, garlic and green chillies to a paste. Clean, wash and chop coriander leaves.

Heat 2 tablespoons of ghee and saute the ground onions till pink. Add the ginger-garlic-green chilli paste and red chilli powder and continue to saute till fragrant. Add the tomato puree and saute till ghee separates. Add boiled chana along with water and simmer for 5mins.

Take the pan off the heat and sprinkle chana masala over. Heat the remaining ghee till smoking point and stir into the chana. Cover the pan and leave to stand for 10min. Garnish with coriander leaves and serve hot with puris.

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