Love Served Daily

Cooking up Smiles..Across the Miles


Sprouts Salad served in Baked Potato Basket


My parents went back to India yesterday, leaving us with beautiful memories and heavy hearts. I am trying so hard to distract myself but my 3 year old repeats the same lines every 5 minutes – I am missing my grand parents. I have got the tickets to India in my purse, lets go mommy. Now only if it was as easy 😦 I guess we all would get used to them not being around but it will take a while. I am just thankful to God (and my parents) for making this the most memorable summer ever. Here’s hoping for another one soon. 🙂

I haven’t really cooked anything today, mostly because I am so depressed and also cause my mommy stuffed my fridge with food. Love her for that. 🙂

So today I am sharing a dish that is very close to my heart. It won me the prize for the most innovative recipe at a contest for B’Khush Magazine. Its quite a simple recipe where the good old bean sprouts salad is served in a potato basket. I had baked the basket but you can certainly fry it too.

Here is how I made it:


For the Basket – Potatoes – 2 medium, grated
Corn Flour (or Corn Starch)  – 2 tbsp
Oil – 1 tbsp.
Black Pepper – 1/4 tsp

Salt to taste

For the Stuffing – Bean Sprouts – 1 cup, Steamed

Onion – 1 small, chopped

Tomato – 1 small, deseeded and chopped

Tamarind Chutney – 2 tbsp. (Feel free to use mint or coriander chutney if you like that better)

Chilly Powder – 1/4 tsp (Can replace with fresh green chilly, chopped finely)

Chaat Masala – 1 tbsp.

Salt to taste

Sev for garnish

  1. Preheat your oven to 350 F and grease a 6 hole muffin tray.
  2. Grate the potatoes and squeeze out as much water as possible.
  3. Finally, add in the corn flour, oil, salt and pepper as per taste.
  4. Line these in the muffin tin and bake for about 30 mins, till the cups get a nice golden brown color.
  5. While that is happening, get your sprout stuffing ready. In a mixing bowl, add in the sprouts, chopped onion and tomatoes and mix well. Season it with Salt, chilly powder and chaat masala.
  6. Finally, fill your stuffing in the potato basket and top it with your favorite chutney and some sev and enjoy this delightful and delicious twist on the regular sprouts salad.
  7. Feel free to use your favorite stuffing in the baskets – beans and veggies would also be a great option or some garbanzo beans and yogurt. Just use your imagination and preferences.

Thanks so much for stopping by. I hope you will try this out and let me know.

See you again soon.


Ritu. 🙂


Baked Stuffed Tomatoes..The Indianised version.


Hello everyone. I am so glad you have stopped by. Today I am sharing another beautiful dish for your next get-together. I like to call it Stuffed Tomatoes – Indian style. This is so versatile that it can be served as an appetizer or as a main course, dry or in a gravy. Also, the stuffing I have used here is the good old potato mix, but cottage cheese (or paneer) works great here. You can also use your choice of minced meat and make this a non-vegetarian version. Just use your creativity. I am sure you will love it and so will your guests.

Lets make some pretty looking stuffed tomatoes 🙂


Firm Tomatoes – 8

Oil as needed to coat the tomatoes

Boiled and mashed potatoes – 3

Oil – 2 tbsp.

Cumin seeds – 1/2 tsp

Frozen Corn – 1/2 cup (You can also use frozen peas if you like)

Onion – 1 medium, finely chopped

Green Chilies – 2 chopped, optional

Ginger garlic paste – 1 tbsp.

Red Chilly Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/2 tsp

Salt to taste

Shredded Cheese and tomato ketchup – for garnish


  1. Cut a thick slice on top of each of the tomatoes and scoop out the seeds and pulp. If your tomatoes are not balancing, you can also cut a thin layer at the bottom to make sure they stand well.
  2. Coat the tomatoes well with oil and keep aside. We will make the stuffing now.
  3. Heat oil in a medium pan and add in the cumin seeds. Once they crackle, add the ginger garlic paste and the green chilies and cook for a minute or two. Now add the chopped onion and let them cook till they are nicely brown, about 5 minutes.
  4. Finally, add in the mashed potatoes and frozen corn and mix well. Mix in the dry spices – salt, red chilly powder, turmeric and garam masala. Make sure everything is well combined. Cook the stuffing on medium heat till its well heated through and all flavors have blended in, another 5 – 6 minutes. Turn off the heat and allow it to cool.
  5. Pre heat your oven to 375 F. Line a baking sheet with parchment paper and place your tomato cups on that.
  6. Once the stuffing has cooled down to touch, fill it inside the tomatoes and cover the tomatoes with their tops. Bake them for about 20 minutes till the tomatoes are soft to touch. Make sure not to over bake them as the tomato skins will rupture.
  7. Take them out when done and garnish each of the tomatoes with some shredded cheese and some tomato ketchup. Serve hot.
  8. You can also make these on the stove top. Just cover and cook them till soft.


So there was another gorgeous dish for you. I hope you will give it a try and let me know.

Thanks for stopping by.


Ritu. 🙂


Sabudana Khichdi..An undying love story.

IMG_0775Sabudana Khichdi is made with tapioca (sago) pearls. It is usually had when an individual is observing “fast” for religious reasons. Its pretty high in calories and carbohydrates to keep one full during their “fast” (Vrat). As much of a health freak I am, I eat it for only one reason. I love it. 🙂

I have loved eating sabdudana khichdi for as long as I can remember. I can safely say these are my favorite kind of pearls. Fasting with my mom just to be able to feast on a big bowl of this delightful dish. Fortunately, my husband enjoys eating this as much and our daughter has followed suite. Its a family favorite dish that I really enjoy cooking and relishing. 🙂

Notice how I smile every time I talk about it. Yeah that is how much I love it.

While making this dish, a lot depends on the quality of the sabudana and the soaking process. Excess water can make this khichdi very sticky. If that happens to you, add some more potatoes and make tiikis, known as sabudana vada, Either way it tastes delicious.

As for me, sticky or not, I enjoy it equally. When you love someone, you accept them in both their good and bad days 🙂


Here is how I make Sabudana Khichdi.

A recipe video is available on my you tube channel here


Sabudana pearls – 1 cup

Medium potato – 1, finely chopped

Cumin Seeds – 1 tsp

Green chilly – 1, finely chopped

Salt to taste (Use Sendha Salt if you are fasting)

Sugar – 1 Tsp (Or more if you like)

Lemon Juice – 2 Tsp

Roasted and crushed Peanuts – 1/2 cup (I sometimes use roasted and  whole peanuts too or a mix of both kinds). The crushed peanuts really help to keep the pearls separate. So no sticky khichdi.

Ghee or clarified butter – 1.5 tbsp. (Can use oil if you like, but it tastes so much better with ghee)

Turmeric powder – 1/4 tsp (optional)

Cilantro for garnish


  1. Put the Sabudana in a colander and wash it well under running water till all the starch is washed off. The water will finally be clear as opposed to white. The lesser the starch, the less sticky the khichdi.
  2. Now soak the sabudana in very little water, just about an inch above the pearls. Leave it for 3 – 4 hours or longer, if possible. Keep fluffing it with a fork every hour to make sure the pearls are separate.
  3. Another soaking method that seemed to recently work for me is where you soak the sabudana in water (like you do for rice) for about an hour. Then rinse out all the remaining water. Cover and leave this soaked sabudana in fridge overnight. The next morning, you will see that all pearls are separate and pretty dry. Again fluff it well with a fork and move on with the recipe.
  4. Heat ghee in a big pan, I prefer to use a nonstick pan here to control the amount of ghee. Also the khichdi sticks less to the pan. Once the ghee is hot, add in the cumin seeds and let them splutter. Add the green chilly and let it cook for just about a minutes.
  5. Its time to add the finely chopped potatoes. Cook them for about 3 minutes till they get a nice color and get soft. If using turmeric, you can add it here.
  6. Meanwhile, take your soaked sabudana and mix the salt, sugar, crushed peanuts and lemon juice. I prefer to do this before as it coats the sabudana well and the lesser you move around the khichdi while its on the flame, the better.
  7. Once potatoes are done, add sabudana to it and mix well. Just in case you feel your khichdi is drying out, you can sprinkle some water while cooking.
  8. Cover and cook for 3-4 minutes till all white pearls turn translucent. That’s when you know your khichdi is ready.
  9. Finally garnish with fresh cilantro leaves and dig in.


So there you have it. Go ahead and make some of this delicious dish and treat yourself to some perfectly cooked Sabudana Khichdi. 🙂

And believe in Love, Because some love stories are forever. 🙂

Happy Cooking, Fasting and Feasting.




Poached Egg, Egg in a Potato Nest and Egg in a Bread Hole..Some interesting twists to your eggie brekkie.

Eggs is what my daughter and I love for breakfast. There are so many different ways you can have them. It keeps you full longer and is a good source of protein. Here are a few interesting ways you can make eggs and twist your regular breakfast menu. Because as they say, breakfast is sure the most important meal of the day and should not be missed. Here I am giving you three ways to look forward to your next egg breakfast.


Poached Eggs:

Poached eggs are prepared by poaching eggs in simmering liquid. Its such a pleasure to see the flowing yellow yolk when you cut into your egg. Here is how to make it.

Take a deep saucepan. Not too big. Fill it half with water. Add some vinegar and salt and bring to boil. Mean while break an egg in a small bowl. Once the water starts to simmer, take a spoon and create a whirlpool in the water and slide the egg right in. Bring down the heat to low and let the egg sit in there for about  5 mins. That’s it. Take it out on a paper towel to soak the moisture and then transfer onto a toast or eat it just like that. Enjoy.

If you would like to have this poached egg with flavored yogurt, use 1/2 cup of thick yogurt and add one minced clove of garlic. Pour it over the poached egg. Melt some butter in a pan and add paprika to it. Let it sizzle for a few mins and then add it over the poached egg. Garnish with mint leaves or your choice of herbs. Enjoy.

Egg in Potato Nest:

Take one small potato and grate it.  Put the strings in a kitchen towel and squeeze out all the water. Heat oil in a pan, put these potatoes in it trying to make your best round shape with them. Make a hole in between. Season your potatoes. Once cooked, flip them over. Break an egg in between the hole and cook for another 3 mins till both potatoes and egg is cooked. Season the egg with salt and pepper. That’s it. Done.


Egg in a Bread Hole:

This one is the easiest. Take a slice of bread and cut a hole from the center.  Heat some butter in a pan and toast the bread till crispy on one side. Then flip over the bread and break an egg into the bread hole. Let the egg cook for about 3 minutes. Season it with salt and pepper and serve.

Another way to enjoy this bread would be to flip it over again on the other side and let it cook for just about a minute. That will seal the yellow yolk inside. Its such a pleasure to bite into that crispy bread, with a firm white and runny yellow yolk. Trust me, you have to make this easy egg delight to know what I am talking about.


So there you have it, three delicious way to serve eggs for breakfast. I hope you will try them and let me know which one you liked best.


Ritu 🙂