Thursday, 24 October 2013

Palak (Spinach) Paratha

Palak Paratha

Palak (Spinach)- 250 gms. (Fine Chopped)
All purpose flour (Atta)- 2 medium bowls
Oil- 2 tsp
Caron Seeds (Ajwain)- 1/2 tsp
Salt- 1/2 tsp
Red Chilly Powder- 1/2 tsp
Asafoetida- 2 pinches
Chat Masala- 3/4 tsp
Green Chilly- 2 (Fine Chopped)
Oil- For cooking

  • Take flour in a big bowl and add spinach,salt, red chilly powder, carom seeds, asafoetida, chat masala, green chilly and 2 tsp oil. Now mix it properly and make a dow with the help of water if required.
  • Now take small part of this dow and make small ball and role it with roller, apply little bit oil and fold it again and make a ball and role it again in round or squire shape.
  • Now place it on the hot griddle and cook it from both sides and apply some oil on the paratha, cook this until crisp.
  • Do the same with remaining dow.
  •  Serve this hot with chutney or your choice of vegetable.

Saturday, 19 October 2013

Breakfast time (Stuffed Paratha)

Potato & Garlic Paratha

Atta (Whole Wheat Flour)- 2 Bowl (Dow)
Potatoes- 3 medium (Boiled & mashed)
Garlic Cloves- 7-8 (fine chopped)
Green Coriander- 1 small bunch (Fine Chopped)
Green Chilly- 1
Salt- 1/2 tsp or as par the taste
Red Chilly Powder- 1/4 tsp
Aniseed (Sauf)- 1/2 tsp
Coriander Powder- 1/2 tsp
Garam Masala- 1/2 tsp
Chat Masala- 1/2 tsp
Cumin Powder- 1/4 tsp
Cooking Oil or Pure Ghee or Olive oil or Butter (whatever you want to use)

  • Add all spices, Green coriander, green chilly and garlic in mashed potatoes and mix it properly.
  • Now make  balls with dow and role this with the help of a roller and take 2 tsp of potato filling and fill this. Now cover the filling with dow and make a ball and role it again in round shape, for rolling it you can use some dry flour.
  • Now place it on a hot griddle. Now apply some oil or ghee with the help of a brush and cook it from the both sides until it turns golden brown.
  • Now serve this paratha with curd, chutney, pickle or butter.

Thursday, 10 October 2013



Ingredients for Chhole

Chhole- 1 bowl (Boiled with 2 Tea- begs)
Tomatoes- 3 medium (Paste)
Onion- 2 medium (Paste)
Green Chilly- 2 (Chopped)
Green Coriander- 1/4 bowl (Chopped)
Ginger & Garlic Paste- 1 tsp
Coriander Powder- 1 tsp
Red Chilly- 1/2 tsp
Cumin Seeds- 1/4 tsp
Mango Powder- 1/2 tsp
Garam Masala- 1/3 tsp
Chhole Masala- 1 tsp
Oil- 4 tsp

  • Heat the oil in a pan or kadhai, add cumin seeds, now add ginger & garlic paste.
  • Fry it till it releases the oil, now add all spices fry it for 1 minute then add onion and tomato paste, fry it till it releases the oil.
  • Now add chhole and add 1 bowl water and cook it 5 to 10 minutes.
  • Garnish with Onion rings and Green Coriander.

Ingredients for Bhature

Fine Flour (Maida)- 1-1/2 bowl
Curd- 1/2 bowl
Baking Powder- 1/4 tsp
Water- Accordingly
Oil- for deep fry

  • Add maida, curd and baking powder add water accordingly, and make a dow.
  • Keep this dow aside for 1 hour.
  • Heat oil in a Kadhai and take medium size round bolls of dow and role them in a round shape or oval shape and fry it till light brown.
  • Now serve it with chutney and pickle.
  • Enjoy yummy chhole- bhature.

Thursday, 26 September 2013

Soya Tikki

Soya Tikki

Soya- 1 Cup (Crushed)
Potato- 2 Medium (Boiled)
Onion- 1 Medium (Chopped)
Green Chilly- 1
Green Coriander- Chopped
Salt- 1/2 tsp
Red Chilly- 1/4 tsp
Cumin Powder- 1/4 tsp
Bread Crumbs- 1 Cup
Mango Powder- 1/2 tsp


  • Boil Soya in 3 cup of Water till it gets soft.
  • Now drain water, keep it aside to cool.
  • Now squeeze out extra water from the Soya.
  • Add Potato, Onion and all Spices (Red Chilly, Salt, Cumin Powder, Mango Powder, Green Chilly and Green Coriander).
  • Now add 1/2 cup of Bread Crumbs and mash this mixture.
  • Make flat balls of medium size and cover it with Bread Crumbs.
  • Now shallow fry or deep fry till golden brown.
  • now you can serve it hot with green chutney or red chutney. 

Monday, 23 September 2013

Fried Idly

Fried Idly

Rava- 1 small Bowl
Curd- 1/2 Bowl
Salt- 1/2 tsp
Eno- 1/3 tsp
Water- 1/2 Bowl (if required)


  • Mix Rava, Curd and Salt, make a thick batter, you can add some water if its required.
  • Then add Eno and keep this batter for 5 minutes.
  • Now fill this batter in a idly mold.
  • Cook it for 15 minutes, now check your idlies with the help of a knife, if your knife if clean means idlies are ready.

to fry idly 
Curry Leaves- 8-10 leaves
Mustard Seeds- 1/2 tsp
Salt- 1/2 tsp or as par taste
Chilly- 1/2 tsp
Coriander Powder- 1/2 tsp
Garam Masala- 1/2 tsp
Sambar Masala- 1/2 tsp
Tomatoes- 2 Medium
Onion- 1 Medium
Cabbage- Few layers
Oil- 3 tsp
Green Chilly- 1
Coriander- for garnish


  • Chop Onion, Tomato and Cabbage in dice
  • Heat the oil in a pan and add Mustard seeds and Curry Leaves, fry the Onion till golden brown and then add Tomato and Cabbage.
  • Now add all spices and saute.
  • Add Idlies and fry for 1-2 minutes.
  • Garnish with Green Chilly and Coriander.

Saturday, 14 September 2013

Chocolate shake

Ingredients: for 1 glass
Chocolate Syrup- 5 tsp
Cold Milk- 1/2 glass
Sugar- 1 tsp
Ice Cubes- 2


  • Pour Milk, Sugar and Chocolate syrup in a mixer jar.
  • Now Mix it well and add Ice cubes.
  • Pour this in a glass and yummy shake is ready to drink.

Tuesday, 3 September 2013


Arbi- 250 gms. (Boiled)
Curd- 1/2 Bowl
Carom seeds (Ajwain)- 1/4 tsp
Salt- 1/2 tsp
Chilly Powder- 1/2 tsp
Turmeric Powder- 1/2 tsp
Coriander Powder- 1/2 tsp
Green Chilly- 1
Green Coriander- to garnish
Oil- 3 tsp
Water- 1 1/2 Cup

  • Peal and cut the Arbi in round shape.
  • Heat the Oil. add Carom seeds and then put all spices.
  • Now add Arbi and fry for 1 minute.
  • Add water and Curd.
  • Cook for 5-8 minutes.
  • Now add Green Chilly and garnish with Green Coriander.