Veggies and Cheese stuffed Pinwheels – Spiced,Eggless,Whole wheat and Irresistible!

 This should have been one of those soul inspiring or a post with a deep message or something thereof. Truth be told, I was one heck of a distracted soul yesterday and goofed up on a couple of things including the prep on what I needed to do . But hey all is well that ends well right?? Plus it’s the weekend and we can all afford to go a wee bit crazy after a week of 5.30 AM alarming alarms..  Keeping it short and simple.. Just so you know while this was happening, I think Mrs. Doubtfire would have been awfully proud of me. Disaster not withstanding and leaky taps not holding me back , no sir I do not know what you are talking about the orange cup. I think Mr. Bean was channeled and changed genders in my kitchen today 🙂  So did feel like some sort of metaphysical channeling happened right there and I survived and saved the day ! Excuse me while I try and pat my back 🙂


So here it goes.. This one is awesome and the recipe is a sure shot keeper. Pinwheels of somewhat flaky and slightly crispy, tender, baked bread encasing spicy veg filling tempered with cheese. Absolutely sinful ( on a diet, well not really ) and so worth it ! An absolute crowd pleaser and kid certified recipe ! Perfect for starter and evening snack. Make it a winner with a cup of hot steaming ginger chai – Cure all for all times !

Truth behind...
Truth behind…

Prep time : 30 minutes    Dough rising time : 110 minutes   Baking time : 20 min  Serves 4-6

 Ingredients (Makes 12-14 pinwheels)

 For the Dough:-

  • 1.5 cup white whole wheat flour (I used KA)
  • 1/2  cup of APF  + 1/2  more cup  as needed
  • 1/2 tsp Jeera or cumin seeds
  • 1 tsp Ajwain  or carom seeds
  • 1 tsp Kasuri methi or dry fenugreek leaves fine crushed
  • 1/2 tsp salt
  • 1/3 cup olive oil
  • 1 Tbsp. of granulated sugar
  • 2.25 tsp active dry yeast
  • 1/2 cup warm milk
  • 1/4 cup + 2-3 Tbsp. cup of warm water- as needed for the dough
  • Flour for dusting if required

For the filling :- (Makes about 2 cups)

  1. 1/2 cup of grated cauliflower
  2. 1/4 cup colored bell peppers of choice, finely chopped
  3. 1/4 cup of Broccoli slaw
  4. 1/4 cup of carrots and green peas
  5. 1/2 cup of onion finely chopped
  6. 1 tsp. of ginger garlic paste
  7. 1 tsp of Pav Bhaji masala 
  8. 1/2 Tsp of Red Chili powder
  9. 1 tsp. of salt and more if required adjusted to taste
  10. 2 Tbsp. olive oil
  11. 1/2 cup shredded cheese blend


  • 1/4 cup of shredded cheese blend

Method :

First Rise and Dough:

  • Proofing the yeast : Dissolve sugar in warm milk, add yeast and set aside till frothy. This shows the yeast is active and proofing is especially necessary because we are using active dry yeast. If you do not see the frothing in about 5 minute, re do this step. No happy yeast, no bread rise!
  • Mixing the flours: In a  mixing bowl of your stand mixer (if using) or simply any large mixing bowl, add 1.5 cups of white whole wheat flour and 1/2 cup of APF and whisk it to ensure that they thoroughly mixed . Reserve  the second 1/2 cup of all purpose flour to add as needed. This is especially useful when we do not weigh out the flours and use volumetric measurement.
  • Add Ajwain, Jeera and  crushed Kasuri methi ( fine crushed between the palms of your hands) to the sifted flour . Whisk once again to aerate and thoroughly distribute the spices.
  • In the mixer/  large bowl now add the salt. Add in the oil and whisk it once

Kneading and first rise: 

  • Now add in the yeast mix and 1/4 cup of  warm water to the flour mix.
  • Mix it thoroughly and knead well till everything comes together. Note :- Start with 1/4 cup of water to begin with. Once a loose dough ball starts to come together continue kneading for 5-8 minutes till you get a soft, elastic dough. Adjust the water or flour level to ensure the dough is not dry or too sticky. With so much whole wheat in this mix, the pliability will not be comparable to the one using APF exclusively.
  • In a well oiled pan or the same mixing bowl rest the dough ( cover with a damp cloth and keep it in a warm, dry, dark place) for at least 90 minutes until it is doubled in size.

 For the filling : ( while the dough is rising )

  • In a pan, heat the oil and add in the onion and sauté them very well. Now add in the ginger garlic paste, bell pepper , grated cauliflower, peas and carrots and broccoli slaw in succession.
  • Salt it to ensure it cooks well , but retains its crunchiness.
  • Add in the masalas and chili powder and toss it well so it all comes together and let it cook for another 10 minutes or so,
  • Turn off the heat and stir it well .

For the Pinwheels / Second Rise:

  • Line a large rectangular baking pan or two if desired with parchment paper or baking liner.
  • Once the dough has risen, gently deflate it and knead it well for another 2-3 minutes.
  • Roll it out on a floured surface or a lightly greased surface  to make a rectangle .
  • Spread out the cooled filling on it .
  • Top it off with 1/2 cup of cheese that has been shredded. I used the 4 cheese Mexican cheese blend here.
  • Make a jelly roll by rolling from the short end first.
  • Pinch the end of the seams to seal it.
  • Using a very sharp knife , slice it into 1/4 -1/2 inch slices.
  • You should now see concentric rings of dough and filling.
  • Lift them carefully and place it on the baking pan about 3-4 inches part. Absolutely no touching each other !
  • Cover again with the damp cloth and let it rise for another 15-20 minutes.


  • When the second rise is happening, preheat the oven to 375 deg F.
  • Once the second rise is done ( there is an obvious increase in size , but it will not double or so), top with some cheese.
  • Bake for about 18 -20 minutes , until golden brown. 

Once baked, carefully remove them from the tray and let cool on a rack.

Make a steaming hot cup of tea/ coffee/ anything else and Enjoy!


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Herbal Ayurvedic Tea – Concocting Detoxifying Decoctions!

Have you watched the “Sound of Music”? No silly!  Not the live theater version, but the gold standard one..The movie!  I sure don’t claim to live in an Abbey , but today’s grey skies and grumpy weather had me reaching for something. Anything. I never know why it is called ‘Out of the blue” , I mean why not out of the red, yellow , purple or pink. I am pretty sure there is a perfectly sane reason for it to be called that. And I am also sure somewhere, somehow a trivia master is reading this and going Tsk.. Tsk.. 

On such a day, I am more apt to singing ( Have you ever heard me sing? NO ? Well, thank goodness for small mercies ! I just mean to sing in my head and what I sing in my head can match a diva’s rendition but what come out of my larynx usually rival’s a frog’s melody 🙁 )

When the wind bites
When the cold stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad

( Due apologies the creator of this tune)

So off I go trotting off to look at the beautiful tea set  I received – Oh! It is simply precious. Made of Cast iron, it reminds me of some of the antiques at my mom’s place and I had been lusting after this kind for quite some time ( time = years). I think DH finally could not take it anymore , more like could not tolerate my mooning over it anymore and made short work of it. Yippee,Yippee,Yay,Yay!  

After a particularly blah morning, this tea was made to improve the blues, the weather ( just kidding ) more so to improve the general immune system within the body and also to act as an digestive aid. This tea is served usually warm and unsweetened . If you would like to  add a dash of sweetness, do so with honey. This is perfect to sip though out the day and is even more perfect when you don’t want to pack on the caffeine in your system.  Makes use of the pantry items and no fancy shmancy herbs or spices !

Here we go :

Prep time : 15 min  Serves : 4


  • Fresh ginger( skinned ) – 2 inches
  • Cinnamon stick : 1-1.5 inches
  • Fennel seeds or Saunf : 1 tsp
  • Cumin seeds or Jeera : 1 tsp
  • Coriander seeds or Dhania : 1 tsp
  • Water : 4 -5 cups

Procedure :

  • Warm the spices with the exception of ginger, on a skillet for a minute or so. You do not warm to toast them or brown them the idea is to bring the flavor and remove any excess moisture from storage if any. Alternatively warm the contents in a microwave for few seconds.
  • In sauce pan bring to a rolling boil the water.
  • Add in the crushed, grated or diced ginger  and all the spices.
  • Cover it with a lid and lower the heat to medium and let it boil for another 5 minutes or so.
  • Turn off the flame and let the spices and  ginger steep in this.
  • After a few minutes, strain and serve.
  • Stays good for the whole day!
Perfect Sip!
Perfect Sip!


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Cauliflower, Garbanzo, Spinach Mélange – Gobhi, Chole and Palak ki sabji

This is going to be a very quick post. On an errand spree today when I realized, had completely messed up on a  couple of things. I suppose nearing four decades does a number on you 🙂 While the days events started to pile up , I needed to come up with something really quick that could serve the dual purpose of eating with a flat bread and serve as an accompaniment  to the quick steamed rice on the agenda for dinner . On second thoughts, this would go great as a stuffing for your veg quesadilla or sandwich filling especially when you grill ! On my! 

Shredded to perfection!
Shredded to perfection!

This is a super quick vegan, no onion, no garlic, no fuss vegetable and legume mélange –  with a burst of colors and pleasing to the eye and palate! Needless to say it tastes pretty good too!

Red stunner!
Red stunner!

Without much ado, here it goes


  • Shredded head of cauliflower : About 2 cups 
  • Heaped fresh baby spinach : 2 cups ( finely chopped)
  • Red bell pepper  (large ) : 1 ( finely diced)
  • Cooked Garbanzo beans : 2 cups
  • Salt” as required
  • Oil of your choice : 2 Tsp.
  • Cumin seeds : 1/2 Tsp.
  • Asafoetida: a pinch
  • Garam Masala : 1-2 Tsp.
  • Chole Masala : 1 tsp ( optional)
  • Red chili powder : 1 Tsp.
  • Coriander -Cumin Powder : 1 Tsp. ( optional)
  • Haldi Powder ? Turmeric Powder : 1/2 Tsp.
Legume glory
Legume glory


  1. Cut out Big florets of cauliflower, clean  and shred it in a food processor or hand grater. You would need about 2 cups of these.
  2. In a large wide pan, add in the oil and when it heats up add Jeera or Cumin seeds and let it sputter. Add in a pinch of Hing or Asafoetida.
  3. Add in the bell peppers and sauté them till tender but crisp.
  4. Meanwhile in a microwave nuke the shredded cauliflower for about 3 minutes or so to aid in the cooking. You can completley omit this step and directly pan cook the shredded cauliflower too.
  5. Once the mix is nearly cooked add in the finely diced spinach .
  6. In about a couple of minutes the spinach starts wilting .
  7. Season with salt and the masala powders of your choice and stir it in.
  8. Add in the cooked garbanzo beans ( completely drained of any water ) and stir it in the vegetable mélange gently. 
  9. In about 5 minutes or so, the entire mix comes together. The idea is to create a wet vegetable side accompaniment. Do not add water or overcook it. Unless of course you want a runny mixture.
  10. Scoop it out and serve it with a wedge of lime.
  11. Perfect to go with a plate of steaming hot rice or flat breads.
Burst of colors!
Burst of colors!


[yumprint-recipe id=’23’] 


Quick Toss Pasta and Garlic Bread

There’s only so much a girl can do on a winter day! If it is not the winter blues then it is the winter blues imagined! Cold, dreary, icy wind across the country and I one of the luckier citizens should not rightfully complain.. NC is still a wee bit in the south and we experience the lower double digits mostly at night. We never have to go through it during the day! Brr….If only I could hibernate.. I would gladly do so. So today was one of the days, I spotted gray in the clouds and a bit in my mane. Sigh! Vanity takes a severe blow and suddenly certain things become more lucid…Grey or no Grey, dinner time remains!

Ravaging into the pantry yielded many things, but I gleefully pounced on my container of Pasta ( whole grain one ). It also yielded a french load bread …A quick makeover with a dash of fresh herbed garlic butter and I would be set to go.

Quick toss pasta and Garlic bread

This is a minor variation from the earlier post– the spiced pasta one.

Ingredients :

  • Cooked Pasta : 3 cups ( cooked al dente)
  • Sliced sweet peppers : 2 cups
  • Onion , thin sliced : 1
  • Vine Ripe tomatoes : thin sliced : 2
  • Crushed Garlic : 2 -3 cloves
  • Red pepper flakes : 1 tsp ( optional)
  • Italian herbs mix – dried kind : 1-2 tsp
  • Dried parsley : 1 tsp.
  • Garam Masala : 1 -2 tsp
  • Curry powder : 1 tsp.
  • Oil of your choice : 3-4 tsp.
  • lemon juice : 1 -2 tsp.
  • salt : per taste


  • Cook the Pasta of your choice in a pot of boiling water and as per the instructions.
  • In a wide skillet, add in the oil of your choice and heat it up and toss in the crushed garlic, dried herbs, red chili flakes .
  • Add in the slivered onions, cook them and then toss in the bell peppers and tomatoes.
  • Toss them in gently, and salt this mix so you have crisp but tender veggies .
  • Add in all the seasoning and masala mixes you are using. Give it a thorough stir.
  • Now add in the pasta and toss it with veggies. 
  • In about 5 minutes or so, you should have nice and awesome mix of pasta and veggies.Perfectly seasoned!
  • Pile it on a plate, add a dash of lemon juice  and eat with a side of garlic bread !
Quick toss pasta with bread
Quick toss pasta with bread

Garlic Bread:

  • French bread : 1 loaf
  • 4 Tbsp of butter
  • Minced garlic : 4 -6 cloves
  • Dried herb mix : 2 tsp.
  • Dried black pepper powder : A huge pinch


  • Mix room temp or softened butter with minced garlic, herbs and a dash of black pepper.
  • Slather it on the slit french loaf of your choice, cut in thick wedges , bake/ toast in a toaster oven for about 4-6 minutes at 375 deg F or until slightly brown but crisp.

Dig in!


Quick toss pasta with bread
Quick toss pasta with bread