Tag Archives: potato

First Frittata!


So I know it has been über long since a post was put up. I am so sorry to all of our readers. I’m pretty sure some of you have given up on our blog but I promise this will be the last absence we have.

Now, while we were gone, the food making continued! We tried out a whole bunch of recipes and luckily took pictures of them for you!! For you to see and drool at and hopefully try as well 🙂

Well I went on a scallion spree in April and I found myself with a whole bunch of onions….unfortunately, I had no idea what to do with them. So, I went on a journey and the great Google informed me that there are a whole bunch of recipes that use scallions and I just have to go out there and try it. I thanked His Intelligence, ventured into the kitchen and threw away most of the knowledge I had gained.

And out came a Frittata! It was very simple and here it is!


3 eggs

4 russet potatoes – peeled and thinly sliced

2 tsp minced garlic

about a half cup of scallions

3 handfuls of mozzarella cheese

5 tbsp whole milk


Turn on the oven to 350 degrees Fahrenheit.

Heat up some oil on a skillet. Add the potatoes and minced together and let cook all together. Flavour them with salt and pepper till it is at your desired taste. You might have to add more than you usually would because it is going to mix with the eggs so there has to be enough flavour to go around!

Roast the potatoes and just before it is nice and soft, add the scallions so they can have some fun in the oil and get a light roast on ’em.

Now while this is happening, crack the eggs in a bowl. This could either be the dish you’re gonna bake the whole thing in like I did or it could be another bowl you’re just using for this part. Anyway, after cracking the eggs, add the milk. I did some research just so I can tell all you guys (Be very proud of me; I didn’t even know this when I was making this recipe) but when determining how much milk to add, 1-2 tablespoons per egg is good so that they egg doesn’t get too watered down. Also the number of eggs can be determined by the number of people you want to feed. 2 eggs per person will be perfect (As you can see, I did not know this and mostly went by instinct when I was making this).

After the milk, add the cheese. Do this a handful at a time because it all depends on how thick it gets. We still want it to be liquidy (yes I just made a new word). Whisk it all together until the eggs are broken up and the cheese is nicely mixed in.

By this time, the potatoes and scallions should have been cooked through, nicely flavoured and cooling in a corner ready to be joined with its better half.

If you are doing this like me, just add the potatoes and scallions to the egg mixture and make sure they are all separated and coated in the liquid. If you are not doing it like me then get your casserole dish or baking sheet (you just have to make sure it’s a deep dish), layer on your potatoes and scallions combo and pour the egg mixture over it. Stick into the oven and wait for 20 minutes or until the eggs are cooked. We don’t want runny frittata!

And there we have it! A beautiful frittata that needs little to no effort!

🙂 Sneha

Frittatas can be made with any meats, veggies or cheeses that you have. For a fluffier frittata, use more eggs in a deeper dish but try out a basic recipe before going all out on it.


Easy Peasy Aloo Mattar


A little tidbit from my life. When I was younger, my mum had a gorgeous vegetable garden in our backyard. She still has it but I just don’t live at home anymore. Anyway, so along with onions, tomatoes and other veggies, she also used to grow peas. These were THE best peas ever! I used to be obsessed with them. So whenever they were ripe, I would creep into the backyard, open the pods without damaging them, eat all the peas, close them perfectly and sneak away. My parents could never tell I ate them until they tried to get some peas for whatever food they were making. I was such a ninja kid 🙂

I miss eating peas. So on our last shopping trip, I bought a GIANT family size bag of frozen peas. I don’t often buy peas whenever we go grocery shopping because the frozen ones are waay too sweet. They never seem to absorb the taste in whatever Indian dishes we try to make. Considering all this, it may seem strange that I bought peas and that too a family size bag. However, I decided to challenge fate and try once again to reunite with my friends, the peas.

Last weekend, we made Aloo Mattar which basically translates to Potatoes Peas. That’s all you need for this recipe too so the name suits it perfectly! I got the recipe for this dish from here. I made a few minor changes to the recipe and I must say, it turned out delicious!!

Aloo Mattar


3 medium boiled potatoes cut into bite size cubes

1 cup of peas

1 sliced tomato cut length-wise

2 chopped chilis

Garam Masala

Spice Mix: Ginger powder, turmeric powder, coriander powder, chili powder


1. In a bowl, add 1/2 cup water along with the chilis, 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1/2 tsp of ginger powder and 1 tsp of chili powder.

2. Heat some oil in a pan, adding some mustard seeds and cumin seeds. Let it crackle for sometime.

3. Add the spice mix to the pan as well letting it all cook together until the raw smell of the spices leaves the mixture.

4. Add the green peas and about a cup of water to the pan. Let these cook until the peas start becoming tender while still retaining their shape.

5. Add the potatoes to this mixture, adding salt to taste. Mix the potatoes in and let it all cook together. Mashing the potatoes will help thicken the mixture.

6. As the potatoes start to absorb the taste, check to see if the taste of the dish it where you would like it to be. Add a teaspoon of garam masala to the mix.

7. Add a cup of water to the pan and cook on a lower heat. Add the tomatoes to the blend and let it all cook together until the tomatoes become soft and break down a bit.

And now you have Aloo Mattar!

We heated up some Chapati (frozen), ate it with our creation and it tasted AWESOME! I have definitely been won back by this and I foresee many pea dishes in my future 🙂

Hope you all have a great day! And I hope you all try this scrumptious, ridiculously easy dish.

A Night Out


Hey guys!

I know we have been MIA for the past couple of days, but it has been a rough week. School and exams and work really took a toll on all of us! SO what better way to end the week than with a night out and super fatty food?!

Sneha and I with 2 other friends went to the Texas State Fair after we all got done with work.

Warning: This post has food that is super fatty and should not be consumed in huge portions!! You will feel big just reading about it! It is Texas after all! =D

We began with the Texas tater basket, most amazing potato chip/fries thing ever! It was crunchy on the outside and soft on the inner part! It was served with a  hot melted cheese and we also liberally added hot sauce and cajun seasoning! It was the best first State Fair grub ever!




This was by far the best one we had! I don’t think you would be able to guess what it is! It’s FRIED CHEESECAKE! Seriously, fried cheesecake. Life does not get any better than that! All it needed was some strawberry syrup and it would have been heaven on earth! We couldn’t get a better picture of it because we finished it in about 2 minutes. Hahaha!





This one is slightly random, we bought it only because we were very intrigued. It’s fried pineapple upside down cake, with whipped cream and a cherry on top! Can you say yummalicious! Although the cheesecake and tater basket were at number one this was a very close second! The batter was sweet and the pineapple was succulent.

We had a few other things that didn’t get into our top picks because it was either something normal (like seasoned curly fries) or fried latte, which may sound interesting but turned out to be puff pastry with coffee ice cream on top and some whipped cream. So it was good but not really blog worthy.


We have a new post coming up! But for now, have a happy Saturday!!!=)