Dinner rolls (eggless)

Happy New Year guys and also a very warm welcome to our new website! 😀 We have made lots of changes and also have made it a LOT simpler for you. We also have a whole set of FAQs drafted and scheduled to be posted very very soon.

Our first post of 2018 had to be these dinner rolls – which involved working with yeast => something we have been really terrified of! We tried making bread one fine day in December and have made it more than 10 times post the success! We have been experimenting ever since making kulchas, focaccia and different kinds of rolls including these basic ones. This recipe has been tried and tested so many times now, before we wanted to hit publish on this post, so you can definitely count on us the next time you want to serve homemade bread with the rest of the food. We have an entire step by step guide for you 🙂 But before you read on, please make sure you go through the following important points which help you understand and follow the recipe better.

– The secret behind a good bread lies in how well the yeast is activated. For yeast to be activated, make sure that you are using luke warm water – if the water is too cold, the yeast will not react and if its too warm – it will kill the yeast. You would want to check the temperature of the water with the finger test. The water should be warm but not VERY hot, you should be able to put your finger in the water and hold for about 2-3 seconds. This step is followed by adding sugar and yeast. Here are a few pictures we took every 3 to 4 minutes of the measuring cup in which the yeast was activated.

You start by adding the sugar and yeast to the lukewarm water.

Stir it up and let this sit undisturbed for 10-12 minutes. It should start rising after three minutes

If you can already notice after two or three minutes that the yeast has not been activated, then please start over again and do not use this for the bread.

– PLEASE use proper measuring cups. Do not confuse one cup with one tea cup – the measurements are totally different. One measuring cup of flour has approximately 125 grams and this is not the case when you measure the flour in a tea or coffee cup.

– The dough (once prepared) must be placed in a warm place. With such cold chilly weather in Delhi, we had no other choice but to pre heat our oven for about 3 to 5 minutes just until it was WARM AND NOT HOT and placed the dough in the oven. The same was done for the second part when the rolls were shaped and kept in the warm place for second round of proofing. Remember to switch off your oven before you put the dough in the oven.

– In case you face difficulty in bringing the dough together, rub some melted butter (about 1/2 teaspoon) on your palms and bring the dough together.

– Once the rolls are baked, you must immediately brush melted butter on the top. We repeat, IMMEDIATELY. The rolls will be very soft and you must also wait for about 5-7 minutes before you pull them apart.

– The main proofing of the dough is at a later stage – in this recipe, the dough is first left for rising for one hour and later again after shaping them into rolls for about 2 hours.

Here is the recipe for you guys.

Easy homemade dinner rolls

Soft dinner rolls with a crust top.

Author: Sheenam & Muskaan


2 cups all purpose flour (you might need extra 2-4 tablespoons depending on how your dough is formed)

1 tsp active dry yeast

1 tbsp sugar

1/2 tsp salt

2 tbsp melted butter

160 mls luke warm milk

40 mls luke warm water


In a small cup, pour the lukewarm water and add 1/2 tbsp sugar and 1 tsp yeast to it. Stir it and let it stay undisturbed for 10-12 minutes.

In a large mixing bowl, add 2/3rd quantity of flour, lukewarm milk, remaining sugar, one tbsp of butter, salt and the activated yeast mixture to it and mix using a spoon until a sticky paste is formed. Mix for about 1-2 minutes.

Add the remaining flour and knead the dough with your hands stretching it thoroughly. Knead the for about 6-8 minutes until everything properly comes together.


You may have to add some extra flour – 3 to 4 tablespoons. Do not add a lot of flour as the dough should be sticky and the extra flour should just be able to bring everything together. You can also rub some melted butter on your palms to bring the dough together. Transfer the dough to a clean bowl and cover it with kitchen cloth before placing it in a warm place for 1 hour.


After one hour, the dough would have risen. Punch down the dough to remove the bubbles formed by the yeast.

Divide the dough into 9 parts and shape the dough into balls and place them on a greased dish. Sprinkle some sesame seeds. Keep them slightly apart because the will rise and become double in size.

Cover the rolls and keep them in a warm place for 2 hours. The rolls would have doubled by now.

Bake the rolls in pre heated oven for 15 to 20 minutes at 150 degrees until the rolls are golden brown on the top. Brush them immediately with remaining one tbsp of melted butter and let the bread soak all the butter and wait for at least 10 minutes before serving them.

Chocolate braided Christmas Tree

Guess we must not keep repeating our sentence over and over again in almost every blog post – WE LOVE WORKING WITH PUFF PASTRY! We discovered puff pastry at a local grocery store about a year and a half ago and have been experimenting with it ever since. Muskaan got so over-joyed in the first few months, that she made nutella croissants every second week! Imagine! But the store bought puff pastry is actually so so good, you would always feel like trying new recipes with it.

The puff pastry teams up best with Spinach! Have you tried our recipe for Ricotta and Spinach puffs. Click here to see the blog post. You will love it!

Anyway we have lately tried so many recipes with puff pastry involving cream cheese, different vegetables and also the sweeter version (again with cream cheese) and some berries. All of them coming soon, but we start with the Super-Season-Special => Christmas Special puff pastry recipe for you guys. This super adorable looking Christmas Tree is just something you can make with THREE ingredients – YES! Thats it! You only need puff pastry, chocolate (preferably nutella spread) and some milk for brushing. Also some icing sugar (optional!)  The trick to this gorgeous looking Christmas Tree is making the twists properly- but don’t you guys worry, we have all the steps properly written for you in the recipe below.

You start by thawing the two sheets of puff pastry (should be thawed but still should be cold) and then roll out to shape both the sheets into rectangles of same size. Then the first pastry is covered with chocolate in the shape of a triangle (the Christmas tree) and then cover this sheet with other sheet of puff pastry. You have to cut out all the excess pastry (the part that is not covered with chocolate spread) – trust us, you will be able to feel with your fingers which part is covered and which part is not covered. Cut out the excess part of the pastry to form a proper tree.


With the help of a knife or a pizza-cutter, start making the branches – you need to make sure that they DO NOT meet from both the sides.



Twist each branch very carefully. If your chocolate spread has already started to get hard, then twist the pastry with extra care – it will take some effort, but eventually you should be able to twist them (at least two turns) and the top three branches – just one turn is enough.


Now brush the entire puff pastry tree with some milk and BAKE!

Here is the recipe for you guys:

Chocolate braided Christmas Tree

by Sheenam & Muskaan December – 23 – 2017

Prep time: 5 mins Cook time: 20 mins
Total time: 25 mins


  • 2 packs of 300 grams puff pastry
  • 80 grams chocolate chips or nutella spread
  • 2 tablespoons milk
  • icing sugar for sifting post baking


  1. Thaw and roll out the puff pastry to form rectangles (as explained in the post above)
  2. Spread the chocolate spread of nutella on the pastry followed by covering it completely with another sheet of puff pastry.
  3. Prepare the christmas tree as explained in the post above.
  4. Brush the tree with some milk and bake it for 18-22 minutes in pre-heated oven at 180 degrees or until they are brown and cooked.
  5. Sift some icing sugar before serving. (optional)

Rosemary and garlic baked baby potatoes

With Christmas just around the corner and major meal planning going on, this ultimate side dish is a winner at big family dinners. Roasted potatoes are a hit at any kind of meal and serve as the best side dish or simple appetiser served with some sour cream dip.

If you guys have been following us, you definitely must have seen how often we bake potatoes – be it simple classic baked potato, or baked potato wedges or sweet potato fries (with which we have been slightly obsessed lately :D)


So good in flavour, these potatoes are best made with fresh rosemary instead of dried ones. These potatoes are so so easy to make and are ready in about thirty minutes with just a handful ingredients.

You simply boil the baby potatoes and cut them by two, followed by mixing all your ingredients and then leave it in the oven for the magic to happen.


A little tip => Once the potatoes are in the oven, keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – you might also want to turn your baking tray bringing the back to the front. These potatoes, once cooked, should be perfectly crisp and brown. Go ahead and serve these crispy roasted potatoes with your main dishes with a very very simple recipe.

Lets get started with the recipe 🙂


Rosemary and garlic baby potatoes

by Sheenam & Muskaan December – 16 – 2017

Prep time: 5 mins Cook time: 35 mins
Total time: 40 mins


  • 500 grams baby potatoes
  • 50 grams melted butter
  • 10 cloves of garlic (5 minced and 5 full cloves)
  • 4-5 sprigs of rosemary
  • salt and pepper to taste


  1. Wash the baby potatoes properly (do not peel them) and parboil them for about ten minutes.
  2. In the meanwhile pre heat the oven to 180 degree celsius.
  3. Place the boiled potatoes in a large bowl and cut each baby potato by two.
  4. Add the melted butter, minced garlic, full cloves of garlic, salt and pepper and the rosemary to the potatoes.
  5. Transfer the potatoes to a baking tray and place one sprig of rosemary on the potatoes and bake them for about 25 to 30 minutes and serve.

=> keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – they should be perfectly crisp and brown.

Tzatziki Dip

Super easy homemade tzatziki dip ready in just 10 minutes! I tried the best ever Tzatziki dip at a friend’s place who used greek yoghurt to make this – this recipe is however made using regular curd (we make curd at home) and I simply put it on a strainer and in the refrigerator overnight and had thick curd in the morning with all the water being drained out.

Tzatziki is basically a simple greek based dip made using the simplest ingredients (see picture below) and goes best with pita bread.


This recipe comes with a video and the recipe is up on our youtube channel. Watch here

Here is the simple step by step recipe for you guys!

by Sheenam & Muskaan November – 19 – 2017

Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins


  • 120 grams hung curd
  • 50 grams grated (and deseeded) cucumber  – all water should be drained out
  • 2 grams minced garlic
  • juice of half lemon
  • 1 tablespoon olive oil
  • 3 grams grated dill leaves (fresh leaves!)
  • salt and pepper


  1. In a bowl, mix together hung curd, cucumber, garlic, lemon juice, oil oil and dill leaves. Add salt and pepper and mix everything. Optional: if your dip is too thick, add the left over water from hung curd and adjust according to your preference.
  2. Serve with pita bread.


Who doesn’t love a classic hummus dip with some crackers and pita. We absolutely enjoy this easy recipe because its healthy, delicious and can be made in just about 15 minutes with the simplest ingredients. We also enjoy the flavoured versions of hummus – smoked paprika or beetroot etc but a classic hummus is number one for us!

Its so easy to make hummus at home – specially when all the ingredients are so simple and absolutely no prep is required, unless you don’t have Tahini at home. We made ours and stored in the fridge and it stays for more than 10 days at least! Tahini is basically a paste made of white sesame seeds. The process is really simple – you simple dry roast some white sesame seeds on a saucepan and keep stirring it on medium flame for about 4-5 minutes until the sesame seeds are golden brown in colour. Please make sure that you are constantly stirring the seeds because they can burn real quick! Now let this cool down for about 15 minutes and then all you need do is, blend the seeds with some water to make a smooth paste.

Hummus itself is super simple – just mix together chickpeas, olive oil, lemon juice, garlic and tahini and adjust the seasoning. We did not use canned chickpeas, rather soaked some overnight and boiled them before using them for the hummus.

There is also a video on your youtube channel, which will make it easier for you to learn this. Cick here and show us some love 😀

Here is the quick recipe for you guys. Hope you enjoy.


by Sheenam & Muskaan November – 12 – 2017

Prep time: 5 mins Cook time: 15 mins
Total time: 20 mins


  • 1/2 cup white sesame seeds (toasted)
  • 2 cups chickpeas
  • 1/4 extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 clove minced garlic
  • salt to taste
  • 4 tbsp water (2 tbsp for tahini paste and 2 for hummus)


  1. Dry roast the sesame seeds and add to the blender once cooled down. Add some water and blend to make a smooth paste. Keep aside.
  2. Add 2 cups of chickpeas to the blender and add olive oil, lemon juice, garlic and salt. Blend and check for smoothness. Add some water if needed. Serve with carrots, crackers or pita bread.

Ricotta and spinach puffs

If you guys follow me on Instagram & snapchat, you would have learned by now, that puff pastry is one of my favourite things to work with. I do make regular pastry at home and also made some gorgeous Apple hand pies but making the flaky puff pastry with the buttery layers is still another project for me that I have to work on! I have made a lot of recipes with frozen puff pastries which were usually imported but since over the past 1 year, it has become something which is readily available at all good grocery stores and it is not even heavy on the pocket. I always buy my pack of puff pastry from Modern bazar and the price for 300 grams is between 100-120 rupees. I found them really affordable considering how buttery the pastry is and it always turns out so sooo good! Just brush them with some egg for that extra golden glaze.

spinach puff 3

These spinach puffs are the easiest to make. I have always loved the combination of spinach and ricotta and landed on a wonderful recipe by Noreen from Picture the recipe and her recipe was what inspired me to make these! Thanks Noreen 🙂

You start by thawing the puff pastry and preparing the filling. I mixed together some cooked spinach and ricotta, seasoned it well and spread it over the puff pastries and then covered them with another layer of pastry before I brushed some egg wash on it followed by sprinkling of some generous sesame seeds.

spinach puff 2

Here is the full recipe for you guys

Ricotta and spinach puffs
Golden flaky puffs with spinach and ricotta

Prep time: 10Cook time: 25

Total time: 3

  • 250 grams spinach
  • 1 tbsp oil or butter to cook the spinach
  • 300 grams or one pack of puff pastry
  • 1 tsp garlic
  • 1/4 cup ricotta cheese
  • 1 egg and 1 tsp water for the egg wash
  • salt and pepper to taste


  1. Wash and cut spinach leaves and cook them until all the water is evaporated. Add the oil or butter and cook the spinach further. Add the crushed garlic and continue cooking. The spinach leaves should reduce to less than half of the quantity.
  2. While the spinach is cooking –  celsius and thaw the puff pastry once it is out of the refrigerator. Cut this into four parts (length wise)
  3. Prepare the cheese mixture by mixing together ricotta with salt and pepper.
  4. Once the spinach is cooked, preheat the oven to 180 degrees. Let the spinach cool for about 5 minutes before you add to the ricotta mixture.
  5. Mix it well and spread it on the pastry sheet and cover it with another sheet. Press the sides hard using a fork and brush the egg wash on it followed by sprinkling of some sesame seeds.
  6. Bake in the oven by placing them on baking sheet (which is lined with butter paper)  at 180 degree celsius for 25 minutes or until they are puffed up completely and turn golden in colour.

Parmesan potato wedges

Who doesn’t love fries? I haven’t come across a single person who will not relish a crispy golden french fry! The only thing better than fries is parmesan fries and what makes this recipe even better is that you can have your favourite snack in its healthier version. These gorgeous golden potato wedges are baked in the oven and all you have to do is mix the potato wedges with some seasoning and cheese and it goes in the oven for 30 minutes to be cooked to perfection.

Keeping the skin on is such a big advantage in this recipe as you will really notice the difference in the chips! They are super crispy from the outside and soft from the inside. Give this easy recipe a try for yourself 🙂

Parmesan potato wedges
Baked potato wedges covered with parmesan

Prep time: 10Cook time: 30

Total time: 

  • 3 large potatoes
  • 4 tbsp olive oil
  • 1/2 cup parmesan cheese
  • salt to taste
  • pepper


  1. Preheat the oven to 200 degree celsius and line a baking tray with foil paper/ parchment paper with one tbsp olive oil brushed on it.
  2. Wash and cut the large potatoes into wedges and mix them together with 3 tbsp olive oil. Add the grated parmesan cheese and mix well.
  3. Place them on the hot baking tray skin side down and let them bake until golden brown and crisp. Serve with choice of dip.

Sabudana Vada

Navratras will make you witness two kinds of people in this country: there are people who fast and then there are people who feast. Ideally you are allowed to consume all possible fruits and navratri special rice and roti during this fast but these nine days of navratri give you more than enough chances to indulge all kinds of super delicious dishes from kuttu ki roti, kuttu k pakode, sabudana khichdi and my favourite being these gorgeous golden brown sabudana vadas! I totally love these and so does everyone in my family. This kind of special fried food is made mostly on the last two days specially if all of us have fasted in the first seven days where we mainly consume fruits and milk with one major meal in the evening.


Sabudana vadas are made using mashed potatoes and sabudana or tapioca seeds that have been soaked overnight. If you are making these as a part of your “fasting” meal, the salt needs to be replaced with the navratri sendha namak and the rest remains the same.

Here is the detailed recipe:


Sabudana Vada
Golden fried crispy potato vadas with sabudana/ tapioca seeds

Prep time: 25Cook time: 20

Total time: Yield: 22-26 pieces of vadas

  • 3 cups or 450 grams boiled mashed potatoes
  • 3 cups or 500 grams tapioca seeds/ sabudana soaked overnight
  • 1/2 cup crushed peanuts
  • salt to taste
  • 1 tbsp red chilli powder
  • 2 tbsp coriander (finely chopped)
  • oil for deep frying
  • plus 4 tbsp oil for making the vadas


  1. Mix together mashed potatoes, tapioca seeds/ sabudana and crushed peanuts.
  2. Add salt, red chilli powder and coriander.
  3. Rub some oil on the palms and make small vadas and let this remain at room temperature for about 10 minutes before deep-frying them.
  4. Take them out of the oil once they are cooked. After 5 minutes, fry them again on the highest flame for one-two minutes until they are very crispy. Serve with chutney or your choice of dip.


Fried ravioli with homemade tomato sauce

You type in tomato sauce and you will come across a thousand different recipes in the internet. I myself have at least 6-7 variations of tomato sauce and don’t know which one shall I name as the classic one. There is a version with garlic, without garlic. With onions, without onions. With Italian seasoning and then also my favourite version being roasted together with some red peppers. All of these are coming soon on the blog, while I try to take perfect pictures of them.

This tomato sauce is basically eat-with-everything sauce which serves as the perfect pasta sauce when tossed with some spaghetti or spread over a slice of bread and then grilled with mozzarella and veggies of your choice or in this case as the dipping sauce for some fried ravioli. This tomato sauce is made of cherry tomatoes, butter, garlic and balsamic vinegar. This was the first time I used balsamic vinegar in a recipe that is not a salad and I was surprised with the change of flavour. It tasted so so goooood!


Coming to the fried raviolis, I have never had toasted or fried ravioli in my life but recently while watching the movie: The Vow, I got so fascinated when the lead character: Paige mentioned that the last thing she remembers before everything goes blank is ordering toasted ravioli at a restaurant. Now this might sound super weird, but trust me when I say this: a real foodie can have weirdest of craving even while watching movies or scenes that involve food. Yes, that is how crazy I am about food. I have also read so much about this dish being served at Olive Garden and other famous Italian restaurants.

Anyway, coming back to the recipe, I was more than happy I could try this with a pack of frozen ravioli I discovered I have in my freezer since over a month now! I used the one with mushrooms as the stuffing. You can pick any filling of your choice. The raviolis are imported and are available at sugar n spice stores (Le Marche) in Defence Colony or Foodhall stores in Delhi. The method of frying usually required the first dip in eggs but I chose curd before dipping them in bread crumbs.


Here is the detailed recipe:

Fried ravioli with homemade tomato sauce
Crispy fried ravioli with the ultimate tomato garlic sauce
For fried raviolis:
  • 100 grams frozen raviolis (I used mushroom filling)
  • 1/2 cup curd
  • bread crumbs of 2 bread slices (roughly 60 grams)
  • 2 tbsp parmesan cheese (grated)
  • oil for deep frying

For the tomato sauce:

  • 250 grams cherry tomatoes
  • 2 tbsp butter
  • 2 tsp crushed garlic
  • 1/2 cup tomato puree
  • 2 spoons balsamic vinegar
1. Thaw the raviolis until they become soft. If they are too thick, you might also want to boil them.
2. In a pan, add all the tomatoes (without any oil or butter) and let them roast on medium-high flame until they start having black spots. Do this for about 5-6 minutes tossing them constantly and add half of the butter to it. Turn off the flame and add the garlic.
3. Let this cook without any flame until it sizzles and the garlic is cooked. Now turn on the flame and add the rest of the butter and tomato puree to it.
4. Let this cook and smash the tomatoes to make a paste like consistency. Smash them completely and add balsamic vinegar and let everything cook on low flame for about 5-8 minutes or until the sauce is completely cooked and ready. 
5. For the raviolis: Heat the oil and make separate bowls for curd and bread crumbs.
6. Dip the raviolis in curd and then cover them completely with bread crumbs and deep fry until golden brown. Sprinkle some parmesan cheese and serve them with tomato sauce.

Prep time: 10Cook time: 20

Total time: Yield: 14-18 pieces of ravioli


Sesame toasts

Sesame toast is one appetiser that existed for me only in and around my family because I had never seen it on a menu card at any of the restaurants but I always loved them when my mom made it. This continues to be a hit even today when she makes it and you just cannot have enough of these gorgeous golden toasts covered with a generous layer of spicy potato mixture and coated with sesame seeds.

This recipe definitely requires effort and is also deep fried, so if you are on a diet, please look away >-<

You start by covering the bread slices generously with a potato mixture, which you can customise according to your taste. then you cut these breads into small disc like circles and cover them with sesame seeds. The tiny discs need to be dipped in cornflour slurry before immediately deep frying until golden brown.

Here is the step-by-step recipe:

Cover 2.JPG

Sesame Toasts
Gorgeous golden toasts covered with a generous layer of spicy potato mixture and coated with sesame seeds
  • 3 Bread Slices
  • 100-120 grams Boiled potatoes
  • 1 Cup Sesame Seeds
  • to taste Salt & pepper
  • 1 teaspoon Dry mango powder
  • 1/2 teaspoon Chilli powder
  • 1 Cup Cornflour
  • for making the slurry Water
  • for deep frying Oil
1. Grate the boiled potatoes and add all spices to it.
2. Heat the oil for deep frying and spread the potato mixture evenly on the bread slices and cut them into small discs (one bread should make 4 discs). You can also cut them in squares or triangles.
3. Cover the slices completely (potato side) with sesame seeds.
4. Prepare the slurry by making a thin paste of cornflour and water to the dip the bread slices in. Once the oil has heated. Take the discs one by one and dip them in the slurry and immediately in the hot oil for deep frying. Serve

Prep time: Cook time: Total time: Yield: 12 pieces