My daughter’s “demand” for a pizza, the extremely cold temperatures outside prompted me to make this snack at home. First, I contemplated on picking up a phone and ordering one but then I thought of the poor delivery guy coming in sub zero temperatures. I scanned my refrigerator and took out pasta sauce, onions, bell peppers, mozzarella cheese and bread for the base. Thus, the “pizza bread” was born. My family loved it and yours will too, so go ahead and enjoy the taste of homemade pizza.
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 Aloo Bonda (Batata Vada) A deliciously tasting snack, Bonda is a deep fried indulgence which can be both sweet and spicy. In Telugu, it's a Bonda, and Maharashtrian, a Vada; spiced mashed potatoes are dipped in chickpea batter, deep fried to a golden shade and savored with mint-coriander chutney or garlic chutney or just plain old Tomato Ketchup. You could serve this as is, or sandwiched into a bun into a Vada Pav. Whatever way you decide to have it, it's sure to tease your palates. It’s needless to say; your husband and kids will love you for welcoming them with hot bondas when they get home from work/school.
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 Honey Sesame Chilli Potatoes I love to eat Chinese and need to satiate my cravings every other day. My husband and daughter have a similar thing for Chinese food. So to give our taste buds a change from the regular fried rice and noodles, I decided to venture into a new territory and came across this heavenly recipe. It doesn’t take much expertise just follow the recipe and everything turns out just fine. Enjoy as an appetizer or even a side dish with your favorite dal.
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 Poha Poha is rice which is dehusked and then flattened into rice flakes. It is used in a variety of snacks like chivda namkeen or the famous Maharashtrian kanda pohe. It is very quick to prepare and is light on stomach. Increase its nutritional value by adding boiled vegetables like peas, boiled potatoes, carrots and bell peppers. This recipe is so simple and is ready in a matter of minutes. Enjoy it hot with a cup of tea.
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 Cheese Chili Being in the US has its drawbacks. I miss the tantalizing aromas arising from the roadside dhabas/stalls that mystically stop and turn you around towards them. Your mouth starts to drool gallons of saliva while waiting for your order (delay in the order and the waiting time makes it more desirable) and just watching the chef tossing the ingredients in his huge wok adding sauces and masalas right in front of you makes you want to dig right in. And when you finally take that first spoon full in your mouth nothing else matters. The clock stops and all you feel is the joy and taste running like electricity through your body. Of all cuisines I miss Indian Chinese the most. Many overseas Indian restaurants cater to the overseas Indians' nostalgic taste for Indian Chinese food but are hardly able to do justice to the taste and flavors. The spicy manchurian, hakka noodles, cheese chilly, fried rice, momos all prepared in oversized charred woks from repeated use topped with a lingering flavor and smell of kerosene from the burner it was prepared on. Usually the chef is a Nepalese Gorkha or a petite looking north-east Indian with squinty eyes (no offense please) giving the restaurant a more authentic “Chinese” look. I recently found that the Chinese cuisine ranks India's most favorite cuisine (after local food), growing at 9% annually. It is the most favored option when young people go out to eat and the second favorite (after South Indian cuisine) when families dine out. The cuisine is believed to have originated from the Chinese immigrants of Calcutta that spread to the rest of the country (and world).My love of Indo-Chinese food inspired me to try out this recipe by Neeta Mehta. A traditional paneer recipe with Chinese twist makes it delicious and mouth watering. It involves few ingredients: paneer/cheese, capsicum and onion and is stir fried in sauce. Makes a great side dish or appetizer that will surely rock your taste buds and leave your guests complementing your cooking skills.
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