Bread Pizza Cups, Easy Snack For Kids

There gorgeous looking bread pizza cups are favorite with my family. My son though small (he’s 1) could not hold it and eat but still made every possible effort that I feed him.


This is a perfect snack to make kiddos eat their veggies, it makes them so attractive that they will not resist.


Directions to make bread pizza cups-


6 White Bread slices ( preferably refrigerated)
1/2 cup paneer/cottage cheese
1 small onion chopped
1/2 cup red and green bell pepper
Green chillies optional
Salt & pepper as per taste
Oil 1tsp
Extra virgin olive oil 2tbsp


Take rolling pin and flaten the bread slices.


Now apply extra virgin olive oil on both sides.


Now take 1tbsp oil in a pan. Add onion. Saute for 30 sec and add bell pepper and paneer. Let it cook.

Now add salt and pepper to taste. Keep aside.


Preheat the oven at 200°C for 5 minutes.

Now for final assembly align the bread pieces in the muffin try. Fill it with the paneer filling, almost one big spoonful in each. Spread cheese on top.


Bake for 10 min or until the cuppies crisp up.




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Makkai Roti

Being a Punjabi makkai roti with saag are know to be the ultimate duo to me. Makkai is a heavy flour. It increases the stomach while digesting and thus keep you full for a longer period of time. It dates back to the time when the green revolution was happening in punjab, mothers & wifes used to cook this combo and took these to ths fields to feed the men.


I have been having makkai roti in breakfast since a child. This is the cheat/instant version of the same. My mother used no plain flour additions.

2 cups white makkai
2 cups plain flour
1cup mooli/ raddish
1 cup fresh methi/fenugreek leaves washed & finely chopped
1large onion chopped
1tsp ajwain
1tsp salt
Oil for kneading (5-6tbsp)
Water for kneading as required


Mix all the ingredients in a large bowl.

Add water and bring it together. Use oil for final kneading.

Now heat the tawa. Take a big ball of makkai atta and very gently dab completely in plain flour and begin rolling.

Now place gently on the tawa. Cook from both sides with ghee or butter and serve with a big dollop of butter.



Give it a good knees in the end with oil. The more you knead it the more softer it will be.

If it’s difficult to roll the roti without breaking, try making a thick roti. You can also use a cling film to roll them.

For addition to filling you can also add boiled potato, carrots, palak.

INDIAN Summer Salad with homemade honey mustard dressing

Salads are known for health quotient. As the trend these days go we usually look for quick and easy salad recipes which are filling as well as healthy. This recipe is very quick if you have all the ingredients in your pantry.


In fact you can whip-up this salad if you have some leftovers. I have been using this salad as a cheat for full-on cooking. Let’s begin.


For salald:

2cups shredded lettuce
1/2 cup red, yellow &green peppers
1/2 cup boiled babycorn
1 small red onion diced lengthwise
1 small tomato diced in cubes
1 small cucumber diced in cubes
2 eggs hard boiled

For the dressing:
6tbspp extravirgin olive oil
1-2 tsp honey
1/2 tsp Dijon mustard
3tbsp vineger
S alt and pepper to taste
1&1/2 tbsp garlic mayonnaise


Method :

Mix all the salad ingredients except the eggs in a deep bowl.

Separately in an airtight container put all the dressing ingredients leaving the mayonnaise. Shake well Untill combine. Check for seasoning.

Now pour the dressing over the salad. Give it a good mix. Now mix in the mayonnaise.

Arrange on a salad plate and place the eggs on the salad. Slash some extra virgin olive oil on top. Voila.




You can used grilled chicken, grilled paneer or grilled eggplant instead of egg.

Team up the salad with a warm pumpkin soup and some cheeses bread for the perfectly light dinner.

For additional veg you can add French beans, blanched spinach, shalgam, carrots, celery. The list is indefinite.

Fresh Basil Pesto | How To Make Basil Pesto At Home With Just 6 Ingredients

Basil pesto is an Italian classic. Like coriander chutney for us, it’s basil pesto for Italian.

Basil herb is not only know for its culinary uses but also for its herbal & medicinal benefits. It would be apt to say that this “king of herbs” has found its place at the core in many recipes. Best part it can adapt to any cuisine.

Italian, Chinese cuisines have many dishes that highlight it. Here I have described a very basic basil pesto recipe. You can also add more flavour to it. This one always have worked for me.

Few recipes from basil pesto that you may like-

Pesto Paneer Skewers | Paneer Seekh | Cottage Cheese Pesto Skewers

Pesto Elbow Macaroni


Directions to make Basil Pesto-


3 cups fresh basil

1 cup roasted pine nuts

60 ml extra virgin olive oil

Salt & pepper as per taste

2-3 cloves of garlic

1 cup parmesan Cheese grated


Blitz all the ingredients except lemon and cheese in a food processor.

Now add cheese, blitz one more time. All the ingredients should be incorporated properly without any lumps.

Add lemon. Mix manually.

Adjust the seasoning as per taste.





You can use roasted groundnut, pumpkin seeds or even walnuts to replace pine nuts.

Instead of parmesan cheese normal processed cheese can be used. 

This recipe yields about 1&1/2 cup. Can be kept in fridge for 1 week.

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Spinach & Cottage Cheese Tart

A tart is basically a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Here I have used very basic ingredient to make the pastry filling. The whole process maybe little lengthy but totally worth the effort. Spinach and cottage cheese together works best as far as the flavours go.

For the pastry-

2 cups (250gms) All purpose flour/ Maida
100gms chilled butter
50 ml chilled water
1 egg
Salt to taste

For the filling:

2 cups spinach/ palak
1/2 cup homemade cottage cheese/ paneer
1 big red onions finely chopped
1/2 cup cheese
3 eggs
Salt and pepper to taste
Nutmeg- a pinch


Boil the spinach in 1 cup water.


After that drain as much liquid as you can and chop finely. Chop the cottage cheese as well and mix.


Preparing the pastry:

Mix flour, butter & salt until the mixture resembles crumbs. Add the egg. Use water to bring the pastry together. Be careful not to overknead it. Wrap it in a cling film and let it rest for at least 30 min in fridge.


Now roll the pastry about 1/2 inch thicknesses between two sheets of cling film.


Line the pastry in the tin and let it rest for 30 min in the fridge.


Preheat the oven to 200°C.

Now blind bake the pastry for 20 min.


After 20 min it should be light brown in the edges.

Preparing the filling:

Saute onions in 1 tsp oil.

Add in the spinach & cottage cheese mixture. Mix well.

Add salt and pepper to taste.
Let it cool.

Now add eggs, cheese and mix.



Now fill the pastry with the mix and bake to 12-15 min or until done.


Let it rest for 20 min in the tin. Un-mould after that and cut.




All the ingredients for pastry should be chilled.

Adding cheese brings out the oomph in this dish. You can choose any kind as  parmesan or cheddar. Even pizza cheese works just fine.