Spatula N Knives- My Baking Stories

Spatula N Knives- My Baking Stories It is all about my love for baking, may be sweets or savoury dishes.

08/06/2026

Episode 6 of healthy Breakfast Series.

Soyabean smashed tacos
Method
Step 1: Prepare the Soybean Filling.
Grind the boiled soyabean in a mixie to a fine paste, add besan, Salt, turmeric powder, coriander powder, cumin powder, red chilli powder, garam masala, finely chopped onions, green chilli and coriander leaves. Mix well.

Step 2: Prepare the Sauce
In a bowl, combine hung yogurt, grated garlic, coriander leaves , salt, and pepper.
Mix until smooth.

Step 3: Assemble the Tacos.
Heat a pan, add olive oil then put some soyabean mixture, add a roti on top of it and smash it. Cook till golden brown and crispy.

Step 4: Spread some yogurt sauce and then top with tomatoes and onions salad and enjoy.

Healthybreakfast, breakfastscenes, proteinpacked, healthyfood

05/06/2026

Episode 5 of healthy Breakfast Series

Crispy Chickpea Salad with Mango Chilli Garlic Dressing
A vibrant, protein-rich salad with crunchy chickpeas, fresh vegetables, and a sweet-spicy mango dressing.

Ingredients
For the crispy chickpeas:
1½ cups boiled chickpeas
1 tbsp olive oil
½ tsp peri peri
Salt to taste

For the salad:
1 cucumber, finely sliced
1 raw mango, finely sliced
1 onion, finely sliced
2 tbsp coriander leaves, chopped
2 tbsp roasted almonds and walnuts

For the Mango-Garlic Chilli Dressing:
1 cup ripe mango chunks
4 garlic cloves
2 dry red chilli (adjust to taste)
1 tsp vinegar
1 tsp soy sauce

Method
1)Make the crispy chickpeas
Pat the chickpeas dry.
Toss with peri peri and salt.
Air-fry at 160°C for 20 minutes minutes or bake at 200°C for 25–30 minutes until golden and crispy.
2)Prepare the dressing
Blend mango, garlic and dry red chilli till smooth. Then cook until thicken, switch off the flame and finish it off with vinegar and soy sauce.
Add a little water if needed to achieve a pourable consistency.
3)Assemble the salad
In a large bowl, combine cucumber, ripe mango, onion, and coriander.Add the crispy chickpeas and roasted nuts.
4)Dress and serve
Drizzle generously with the mango-garlic chilli dressing.
Toss gently and serve immediately while the chickpeas remain crunchy.

healthybreakfast, breakfastscenes, proteinpacked, healthyfood

03/06/2026

Episode 4 of Healthy Breakfast Series.
Skip your regular and boring suji upma and make this Millet upma instead.

Method
Wash the little millet thoroughly and soak overnight. Drain and keep aside.
Heat water add the millets and cook for atleast 20 minutes or till cooked.
Heat olive oil or ghee in a pan. Add mustard seeds, cumin seeds and curry leaves. Let them splutter.
Add chana dal, peanuts and urad dal . Sauté until golden.
Add tomatoes , beans and onion. Sauté until all the veggies are cooked .
Add salt, then the cooked millet and then saute for 1–2 minutes .
Serve and enjoy.

01/06/2026

Episode 3 of Healthy Breakfast Series.
Leftover idli fry - Simple, easy and ready in no time.

Method
1)Cut the leftover idlis into cubes.
2)Heat ghee or any cold pressed oil in a pan and add mustard seeds.
3)Once they splutter, add dry red chilli , curry leaves, chopped garlic and onion. Sauté until the onion turns light golden.
4)Add salt and sambar powder. Mix well.
5)Add the idli cubes and gently toss until they are coated with the spices.
6)Cook on medium heat for 5–7 minutes, stirring occasionally, until the idlis become crisp and golden.

Serving Tip: Serve hot with coconut chutney

28/05/2026

Beetroot Paneer Makhana Tikki Recipe 

A healthy, protein-rich and delicious tikki made with beetroot, paneer, makhana and peanuts — crispy outside, soft inside, perfect for snacks or party starters.

Ingredients

1 medium beetroot ( grated)

50 g paneer (crumbled)

1/4 cup roasted makhana (fox nuts)

2 tbsp roasted peanuts (crushed)

1 green chilli finely chopped

1 tbsp curry leaves chopped

½ tsp cumin powder

1/2 tsp coriander powder 

1/2 tsp chaat masala

1/2 tsp turmeric powder 

Salt to taste

Cold pressed oil/ghee for shallow frying

Preparation

Step 1: Roast the makhana and peanuts.Cool and pulse into a coarse powder.

Step 2: Prepare the mixture

In a bowl add: grated beetroot, crumbled paneer, makhana and peanuts powder,  chopped green chilli, chopped curry leaves , cumin powder,  coriander powder, chaat masala,  turmeric powder and salt to taste.

Step:3 Mix everything well into a soft dough-like mixture.

Step 4: Shape the tikkis. Grease your palms lightly. Take small portions and shape into round flat tikkis.

Step 5:Heat a pan with little oil/ghee.

Shallow fry on medium flame until golden and crisp from both sides.

Serving Suggestions

Serve hot with:

Mango hot sauce, curd or mint chutney.

Health Benefits: 

Beetroot adds iron and antioxidants

Paneer gives protein and calcium

Makhana is light, rich in magnesium and gut-friendly

Peanuts provide healthy fats and crunch

Healthybreakfast, proteinrich, healthyfats,easyrecipe

22/05/2026

Last episode ending the meal with a Cottage cheese main course and heavenly chocolate dessert.
A meal curated with love — proving that comfort doesn’t always need meat to feel indulgent.
From rich, flavour-packed vegetarian mains to a dessert crafted with warmth and care, this table was made especially for my husband who loves non-veg, but loves his wife’s cooking even more. Every bite carries heart, tradition, and the little joy of discovering that vegetarian food can be just as satisfying, soulful, and unforgettable.

Course 3
Mains- Grilled peri peri paneer steak with a nutmeg cream sauce.

Course 4
Dessert- Flexible chocolate ganache with white chocolate cream cheese frosting, coffee caviar, cake rocks and chocolate disc

Supperclub, fourcoursemenu, vegetarian menu, foodiehusband

Address

Sector 7, CDA Cuttack
Cuttack
753014

Website

Alerts

Be the first to know and let us send you an email when Spatula N Knives- My Baking Stories posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category