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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Tawa Cheese Biscuits

“Tawa Biscuits” Sounds interesting 😀 Isn’t it ? Yes, these gorgeous beauties are made on Tawa.. But the result is just as flaky and crunchy as the oven baked one’s 🙂 And with the goodness of butter and cheese it has to rock !! What say foodies 😀 ?? Am an ardent cheese lover, to me anything with cheese is heaven, Well the sad part is excess calories 😦 But its okay once in a while 😉 Now I wont go too much deep into expressing my love for cheese, Here is the recipe, Hope you guys enjoy it 🙂 I loved this recipe coz its so simple and easy, it can be made in minutes.

Do not have an oven ? Don’t fret 😉 Make these biscuits and surprise your family 🙂

Recipe Source : Veg Recipe’s Of India

  • 1 cup whole wheat flour, 120 grams
  • ½ cup all purpose flour/maida, about 60 grams
  • 40 grams chilled butter, about 3 tbsp chopped chilled butter, salted or unsalted
  • 80 grams plain regular cheese or cheddar cheese, about ½ cup tightly packed grated cheese
  • 8 tbsp milk
  • ½ tsp salt or add as required (if using salted butter, then do keep a check on the salt)
  • ½ tsp black pepper or add as required
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp corn starch (optional)
  • 2 to 3 tbsp olive oil
  • some whole wheat flour for dusting
  • Take 1 cup whole wheat flour (120 grams), ½ cup all purpose flour/maida (60 grams), ½ tsp salt, ½ tsp black pepper powder, ¼ tsp baking soda and ½ tsp baking powder in a mixing bowl.
  • With a spoon or spatula mix everything very well, add 40 grams chilled butter. better to chop the chilled butter in cubes or sticks. you can add either salted butter or unsalted butter.
  • Mix the butter with the flour. you can cut the butter with two knives and mix in the flour or do with both your hands, this can also be achieved with a food processor or a stand mixer.
  • The mixture should get a bread crumb like texture, add grated cheese. lightly mix everything.
  • Add a few tbsp of milk in parts and start bringing the whole mixture together, add the remaining milk and continue to bring the mixture together. don’t knead. overall 7 to 8 tbsp of milk is added.
  • Mix and gather and bring the whole mixture together in a dough. but don’t knead like we do for chapati dough. cover and keep this cheese biscuit dough in the fridge for 30 minutes.
  • Next sprinkle some flour on the work surface and roll the dough to get about 0.50 cm to 0.75 cm thickness, with a biscuit cutter or a small bowl, cut the rolled dough. gather the remaining dough and again roll and get the biscuits with a biscuit cutter, or you can use your knife to make square cuts.
  • Heat 1 tbsp olive oil in a tava or griddle,  you can also heat butter. keep on a low flame, place the cheese biscuits, keep the flame to the lowest, so that the biscuits don’t burn.
  • Within a minute, flip the biscuits. you will see the bases have got browned, flip again and a couple of times more till they are evenly golden and crisp, these biscuits cook quickly, takes about 3 to 5 minutes on a low flame.
  • Once done keep them on a wired rack and let them cool. make all cheese biscuits this way. add about ½ to 1 tbsp olive oil while frying the biscuits in batches, you can serve cheese biscuits hot or warm or at room temperature.
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Vegetable Cutlets

This one’s an awesome recipe by Kudpi Raj maam, I really enjoyed the technique of making it and we thoroughly relished it.

One of the best snacks ever !! Am sure even you would love to make this for your family.


  • Potatoes – 250 gms boiled, peeled and smashed
  • Carrot – 100 gms peeled and grated
  • Beet Root – 100 gms peeled and grated
  • Garlic – 8 flakes peeled and chopped
  • Green Chillies – 2-3 chopped fine
  • Garam Masala Powder – 1/2 Teaspoon
  • Bread Slices – 4 dipped in water and squeezed to a pulp
  • Corn Flour – 2 Tablespoons (Optional)
  • Salt – To Taste
  • Bread Crumbs – 100 gms
  • Roasted Urad daal – 1Tbsp (Optional)
  • Refined Vegetable Oil – For Deep Fryin


  • Heat little oil in a kadai. Season the Green Chillies chops and garlic chops till they become golden and dry. Add the grated carrots and beet root. Mix with salt to taste. Add garam masala powder, cook well and allow the water to evaporate. Allow to cool down.
  • To this cooled mixture, add the smashed potatoes and bread slices pulp. Mix well into a stiff dough. Add corn flour if the mixture is watery. Make equal size balls, size of mithai laddus with this mixture. Keep in the fridge for an hour or so.
  • Remove from fridge. In a tray, arrange a sheet of paper. Take each ball, roll it in bread crumbs (Urad Dal mixed in as optional) and flatten it into oval shaped cutlets with the help of a knife blade, patting all the sides to shape them properly. Arrange the cutlets on the paper sheet; cover with one more layer of paper and so on till all the cutlets are made. Keep in the fridge for 3-4 hours to bind.
  • Heat oil in a kadhai for deep frying. When the oil is hot and fuming, reduce the gas to little more than medium and deep fry the cutlets, 2-4 at a time, depending on the amount of oil and taking care not to break the cutlets. When crisp and brown, drain the oil and transfer to a plate with tissue paper to absorb the oil
  • Serve with Tomato Ketchup and Green Chutney

Note : As soon as one batch of cutlets is fried, oil should be allowed to heat up again and any droppings in the oil should be removed immediately.

Chutney Recipe

  • Grated Coconut – 1 cup
  • Medium Size onion – 1
  • Green Tomato Small – 1 (I didnt use this)
  • Garlic Flakes Peeled – 4-6
  • Green Chillies – 1-2
  • Coriander Leaves – A handful (I had a very few qty of coriander leaves at home, so didnt get the deep green color)
  • Salt – To taste


  • Grind all the ingredients to a smooth thick paste in the mixie.
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Tortilla wraps

On a lazy saturday evening, A nice tortilla wraps with your favorite juice watching your favorite TV show, Yes, Things can’t get any better than this 🙂 I hope many agree to me,

So here’s the recipe folks,


  • Tortilla : 4
  • Red, green and yellow capsicum : 1 cup sliced
  • Mushrooms : about 10 (Sliced)
  • Tofu : 50 gms
  • Mayonnaise : as required to drizzle inside the wrap
  • Mustard : as required
  • Onions : 1 (Sliced)
  • Italian dressing (used for salads) : as per your taste
  • Salt and pepper, to taste


  • Heat little oil in a pan, Fry the mushrooms for a min and set aside,
  • In the same pan, Fry the tofu till it is light brown on the outside
  • Thaw the tortilla as per the instructions on the pack,
  • Mix the capsicum, onions, mushrooms and tofu in a bowl, add salt and pepper, toss well
  • Spread this filling on the tortilla, drizzle little mayonnaise, italian dressing and mustard, Wrap it in a silver foil and serve immediately
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Chicken Puffs


Puff pastry sheets – 2 (Makes 12 puffs)

Egg white – Of 1 egg

For the filling

1. Chicken – 2 breast fillets

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/2 tsp

2. Onion – 1 small, finely chopped

Ginger-garlic paste – 1.5 tbsp

Tomato – 1 medium, chopped

Turmeric powder – 1/4 tsp

Chilly powder – 1/2  tsp

Pepper powder – 1/2 tsp

Coriander powder – 2 tsp

Curry leaves – 2 tbsp, chopped

3. Salt – To taste

4. Oil – 1 tbsp


1. Cut the chicken breast into small pieces.

2. Heat oil in a pan. Add ginger-garlic paste and chopped onion. Saute until lightly browned.  Bring down the heat and add the masala powders. Saute for a few seconds and add the chopped tomato. Cook for 1 – 2 minutes. Add the minced chicken and chopped curry leaves. Stir-fry for a few minutes. Sprinkle a little water if it is very dry. Switch off. Set aside.

3. Thaw the puff pastry sheets as instructed in the package. I used Sunbulah puff pastry sheets .Roll the pastry into required thickness. Fill 1-1.5 tbsp of the chicken filling. Line the edges with a little water and seal the puffs or press a fork into the edges. Arrange the prepared puffs on a baking tray greased with oil. Lightly beat the egg white and brush on top of the filled puff pastries. Preheat the oven to 400 F and bake for 15 – 20 minutes or until the puffs turns golden brown on top.

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