I am not a big fan of quesadillas but I love burritos, enchiladas, fajitas and most Mexican dishes. The other day, I saw a picture of Enchiladas in green sauce in a food magazine and thus began my obsession to try making it at home. After a lot of research and  tweaking and changing recipes, I present my version of Green Chili enchiladas PrintCREAMY GREEN CHILI ENCHILADA Prep Time: 30 minutesCook Time: 30 minutesTotal Time: 1 hour Serves: 2-4 IngredientsFor the sauce: 1 cup Salsa verde (easily available in the Hispanic foods section of any supermarket or make yours at… Continue reading



Raita is prepared in many ways throughout India to serve as a side with food, mainly rice. I love the taste of vegetable raita, especially the blend of tomato juice with yogurt. It took me a while to attain perfection and mine would end up with lumps of yogurt until I just stumbled upon the idea of rectifying that one fine day! PrintRAITA | VEG SALAD WITH YOGURT DRESSING Prep Time: 10 minutesTotal Time: 10 minutes Serves: 3-4 Ingredients1/4 cup finely chopped onion 1/4 cup finely chopped cucumber 1/4 cup finely chopped tomatoes 2tbsp finely chopped green bell pepper (capsicum)… Continue reading

POTSTICKERS/Pan-fried vegetarian dumplings


I Know, I know. This looks like a simple dish with a fancy gourmet name. Trust me, these deceptively plain looking, Chinese origin buggers will blow your mind away with their bursting flavours in every bite. Properly made, the potstickers are crisp and browned on the bottom, sticking lightly to the pan, but easy to remove with a spatula. The trick to making potstickers is not to overcook them, or they will live up to their name by sticking firmly to the pot! PrintPOTSTICKERS | Pan-fried vegetarian dumplings Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes 15Serves: 3-4… Continue reading