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Italian | Desi Spice World



Pizza and red wine is my fave kind of a Friday night. Here is my go-to fall/ winter pizza! Butternut Squash has a nutty, sweet taste and is rich in Vitamin A and Vitamin C. It goes well with caramelized Onions! Both on Pizza is a classic quick recipe, best for weekend comfort food!



1 wheat pizza dough (store bought)

1 tub carmelized onion dip (any other white/ mayo based dip works also)

400 gms butternut squash cubed or ribboned

1 large onion

Baby spinach leaves (to taste)

1/2 packet mozarella cheese

1 packet goat cheese

Arugula leaves (optional)


Set the oven to preheat to 450 degrees F. Sprinkle salt and pepper on the butternut squash and roast until tender, about 20 minutes.

Chop the onion into thin slices, saute in a spoonful of olive oil on low heat until it turns golden brown, about 20 minutes.

Wash the spinach leaves and set aside, slice the mozarella cheese into thin slices and set aside.

Roll out the dough on a pizza pan until it is 12″ wide. Spread the onion dip, be generous on the edges.

Take the butternut squash out of the oven, let it cool for a couple minutes.

Add spinach and the carmelized onions on the pizza, add mozarella slices, then add the butternut squash. Lastly sprinkly goat cheese. Season with salt and pepper.

Let the pizza bake until the edges and the cheese is light golden brown. Let it rest for a couple minutes. Top with arugula, slice and serve!

Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle.


  1. 1 Cup Fresh Cream
  2. 1 Cup Curd
  3. 1 1/4 Sugar granulated
  4. 1/2 Teaspoon Soda bi Carbonate
  5. 1 Teaspoon Baking Powder
  6. 2 Cups Maida / All Purpose Flour
  7. 3-4 Drops of Lemon Essence
  8. 2 Teaspoon Lemon Zest
  9. 1 1/2 Tablespoon Lemon juice
  10. A Pinch of Turmeric
  11. A Pinch of Salt


  1. 8 Teaspoon Powdered Sugar
  2. 2 Teaspoon Lemon Juice
  3. 2 Teaspoon Water
  4. 1 Tablespoon Black Sesame seeds
  5. Few Glazed Cherries and Mint Leaves



  • In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy
  • Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence
  • Fold the mixture well to get a smooth batter
  • Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow color
  • Mix well to get a smooth batter, it should not be too thick
  • Pour in a greased loaf tin or in cupcake moulds and bake
  • Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides
  • For Drizzle – In a bowl take powdered sugar, add lemon juice and water
  • Mix well till it forms a milky thick batter or
  • It forms a coat in the back of the spoon and doesn’t drip
  • Add Toasted Sesame seeds to drizzle and apply it on the cake
  • Garnish with Glazed cherries and fresh mint leaves


  1. 1 Cup Arborio Rice
  2. 2 Tablespoons Butter
  3. 1 Tablespoon Olive Oil
  4. 1 Large Butternut Squash Cubed
  5. 2 Tablespoons Cream Cheese
  6. 1 Yellow Onion Chopped
  7. 1 Cup Grated or Thinly Sliced Parmesan Cheese
  8. 1/3 Cup Dry White Wine
  9. 1 Box Vegetable Broth or Stock
  10. 1 Teaspoon Cumin
  11. A Pinch of Saffron Threads
  12. 1 teaspoon crushed garlic
  13. Salt and pepper to taste


  • Pre-heat the oven to 420 degreeg F.
  • Coat the squash with oilve oil, salt and pepper, roast for 30 mins.
  • Heat a heavy bottom pan, add butter and oil.
  • Add the onion and cook till transclucent.
  • Add the garlic and stir for a minute.
  • Now add the rice and let it coat nicely, cook for a couple minutes.
  • Add wine and stir until the wine evaporates.
  • Now add a ladle of the broth. Cook until the rice absorbs it all. Repeat this process, one ladle at a time until the rice is almost cooked.
  • Now add the saffron, cumin, butternut squash, cream cheese, salt, pepper, and half of the parmesan cheese.
  • Stir and add more broth until the rice is fully cooked and teh risotto has a creamy texture.
  • Top with the rest of the parmesan cheese (and optionally parsley). Serve hot!

1) 1 Broccoli
2) 1 Onion
3) 4-5 Garlic Cloves
4) 1 Cup Milk
5) 2 Tablespoon Cream
6) 1 Tablespoon Butter
7) 1/2 Teaspoon Jeera Powder
8) A Pinch of nutmeg
9) Salt to taste
10) Black Pepper to taste
11) 1 Cups Water
12) Fresh Coriander to Garnish


* Chop Onions and Broccoli and keep aside
* In a Pan heat up butter and add garlic, Saute for a minute
* Add Chopped Onions, saute till translucent
* Add in broccoli florets and saute till broccoli turns bright green
* Put 1/2 water to the pan and let it boil
* Grind the broccoli mix in a mixer till fine paste
* Pour the mix back to the pan and add rest of the water, let it boil
* Sprinkle nutmeg, salt, pepper, and jeera powder, mix it well
* Let the soup boil for a minute and two
* Add milk and give it a boil, adjust the salt if necessary
* Add Cream and let it get a boil, and take it off gas
* Before serving, garnish with fresh coriander and serve hot!

1) 3-4 Chicken Breast Pieces
2) 4 Cheese Slices
3) 1/2 Cup Cream
4) 1/2 Cup Curd
5) 7-8 Garlic Cloves
6) 1/2 Cup Mint Leaves
7) 1/2 Cup Coriander Leaves
8) 1 Teaspoon Pizza Seasoning
9) Salt to taste
10) Black Pepper to taste


* Chop Fresh mint and Coriander leaves and keep aside
* chop the Garlic Cloves finely and keep aside
* Wash and Dry the Chicken breast pieces with a kitchen towel
* Cut horizontally Breast pieces and leave it joint at one end
* It will open up like a butterfly shape
* Keep the Cheese Slices on one side and close the breast pieces
* Keep Chicken in a tray and pour over the cream and curd on it
* Sprinkle the Salt, Black Pepper, and Pizza Seasoning
* Add on Fresh Chopped Mint and Coriander Leaves
* Massage everything onto the chicken Breast Pieces
* Keep it refrigerated for an hour to marinate
* Line baking tray with foil and keep the Marinated Chicken pieces on it
* Pull up the foil paper to make it into a little bowl shape
* Bake or Grill it on 200 Degrees for 40 Minutes, turning in between
* Serve with Fresh Salad, Cut into smaller pieces


1) 2 Cup Peas
2) 1/2 Cup Mint Leaves
3) 3-5 Garlic Cloves
4) Salt to Taste
5) Black Pepper to Taste
6) 1 Tablespoon Butter



* In a Pan melt the butter and add in chopped garlic
* Saute for few minutes till garlic turns golden brown
* Add in peas and mint leaves together and mix well
* Sprinkle salt and black pepper, Mix well
* Cook for 10 minutes and then take it off the heat
* Let it cool a bit and then puree it
* Pour the puree back in the pan and let it boil for 2 minutes
* Done! Pour the soup in individual bowls and serve hot, warm or cold


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