Tuesday, 13 December 2016

Rawa Corn Idli....

Rawa Corn Idli

1 cup rawa
3 tbspn ghee
¼ cup kaju chopped
few curry leaves
¼ tespn soda bicarb
Salt to taste
2 tbspn chopped coriander leaves
1 cup curd
2-3 Chopped Green chilli
½ cup boiled corn or frozen corn
½ cup chopped capsicum
Oil for greasing


Put the ghee and kaju in to a casserole and sauté in a microwave on high for 3 minutes.

Add the green chilli and curry leaves on high for 1 minute.

Add the rawa and mix well. Saute on high for one min. Stand for five minutes.

Remove from the oven and allow the mixture to cool. Mix in the soda bicarb and salt.
When you are ready to make idli, add coriander leaves, curd and water.

Mix well and set aside for 10 min. to soak. ( you can add eno salt ).

Put two tbspn of the mixture into plastic idli stand, sprinkle corn and capsicum pieces.
Make idli  in microwave high for 5   min. stand for 2 min. Aftre that remove your idlis on the plate.

Your corn idli is ready to serve , serve it with green chutney and sambhar.

You can  make idli in pressure cooker on gas stove also.

( If you want to make more colorful idli, you can add more veggies  like carrot,  red and yellow bell paper)

Monday, 5 December 2016

Gobi Musallam

Gobi Musallam is very presentable north Indian dish for parties, dinner and for any special occasion. It is very easy to make  and very delicious dish.
It is nice change from the usual Aloo-Gobi ki sabji.

Preparation Time- 15 min.
Cooking Time- 30 min.
Serve- 2-3 person
Gobi Musallam
2small shape Cauliflower
4 tbspn Oil
1 teaspn jeera
2-3 bay leaf
2 chopped onion
1 chopped tomato
2teaspn ginger-garlic paste
½ teaspn red chili powder
1 teaspn dhania powder
½ teaspn haldi powder
1 tbspn garam masala
2 tbspn Curd
2-3 green chilly silted
Chopped green dhania for garnishing
1- Clean Cauliflower properly and boil in a pan. Cauliflower should be ¾ cooked.
2- In a deep pan heat oil add jeera, and bay leaf.
3-When the jeera starts crackle add chopped onion and fry until they are golden brown, then add chopped tomato and sauté till soft tomato.
4- After tomato add haldi, dhania powder, red chili powder, ginger-garlic paste, and garam masala.
5- Add some water in masala and sauté after 2-3 minute add 2 spoon curd and sauté.

6- Cook until oil comes on top of the masala.

7- Transfer out the cooked paste and put steamed Cauliflower in the pan.

Cover the top of the cauliflower with the cooked masala paste and slit green chilly. Ensure that the cauliflower is well coated with cooked masala.

8- Cover and simmer for 8-10 min. or until cauliflower is well cooked.

9- Now your gobi musallam is ready to serve.

10- Garnish with chopped coriander leaves, and serve with hot puri or chapatti.

Friday, 30 September 2016

Mixed Aloo Puri...

Mixed aloo puri is very popular dish of north India. Mixed aloo puri is easy to make and can serve with aam ka achar or any type of pickle.

This is also suitable for  lunch box in your kids.

Prep Time : 25-30 min.
Cook time : 10-15 min.
Serve : 4

Mixed Aloo Puri


2 boiled mashed potato

2 cup Wheat flour

2-3 Chopped green chilli

½ tspn. Ginger paste

½ tspn ajwoin

1- ½ tspn oil

2 tbspn chopped coriander leaves

Salt to taste

Oil for deep frying



Take a bowl add wheat flour; add mashed potato, salt, ajwoin, coriander leaves, green chili and oil.

Mix properly all ingredients with flour. Kneed to soft dough with help of water.

Cover the dough and keep the dough for rest to 15-20 min.

After resting take dough and divide it into small ball like a lemon.

Roll each ball it to small puri , if difficult to roll dust it with flour and roll.

Heat sufficient oil in a pan or kadahi, deep fry puris in to bathes of 2-3 until golden brown from both side.

Remove on absorbent paper and serve hot.

Serve with any pickle or curd.

I serve with tea in my weekend special breakfast.

Monday, 26 September 2016

Sattu ki Kachouri

Breakfast during weekends is should be different than other days breakfast. If there is something delicious set on the table, the holiday starts off on a better note. So lets prepare Sattu ki Kachori for breakfast this weekend.
Sattu ki Kachouri

 Sattu Ki Kachori is very easy to make and it is very delicious.

Sattu ki Kachori- stuffed with Sattu can be stored up to 4-5 days. If you want consume same day you can add onion also.

Preparation time- 20 min.
Cooking Time- 20min.
Serve- 4 person


For dough-


Wheat flour - 400 grams or 2 cup
Oil - 1 to 1 1/2 tbsp
Salt - add to taste (1 tsp)

For Stuffing-

Sattu  - 1 cup or 150 grams.
1- ½ tbspn mustered oil  
1 pinch Heeng (asafoetida)  
½  Jeera(cumin seeds)
1tspn Dhaniya(coriander) powder
2 Green chilli finely chopped
1 inch Ginger - grated
¼ tspn Red chilli powder
¼  Garam masala  
¼ Amchur(mango) powder or lemon juice
Salt - add to taste
1 tbspn coriander leaves finely chopped
Oil – for deep fry kachoris


Take a bowl , put wheat flour, oil and salt in it and mix properly. With the help of warm water knead the flour. Cover the dough and keep aside for 10-15 minutes.  To prepare stuffing  take Sattu and keep in a bowl, heat oil in a pan or kadhai  then add Heeng and Jeera in it.

Once Jeera is fried add green chilli and ginger.

Now put Sattu, Dhaniya powder and stir fry till color turns brown (Sattu fries instantly as it is already roasted).

In this roasted Sattu add red chilli powder, Garam masala, Amchur powder, salt, Green Dhaniya and mix well. The stuffing for Kachori is ready.

Pour oil in a pan and heat, from the Kachori's dough break off a piece as big as a lemon. Expand it with your fingers, place 1 tsp of stuffing on it, wrap up the piece and close it.

 Keeping it on your palm press gently with the other hand and expand a little. Now place it on a board and roll it into a Kachori with a rolling pin like a small puri.

 Kachori should be thick. Make 4-5 Kachoris in this way, put them in hot oil and cook on a medium flame. Turn the Kachoris regularly and fry till they turn brown.

 Repeat this process with the remaining all  Kachouris.

Serve hot in breakfast with Tea.

Saturday, 24 September 2016

Sattu ka Paratha

Sattu Ka Paratha-  Sattu Ka Paratha is most nutritious paratha and its very  easy to make.
Preparation Time- 15min.
Cooking Time- 15 min.
Serve- 4 person

Satuu ka Paratha


§  Wheat flour 200gm.
§  Sattu100gm (roasted gram flour)
§  Chopped Onion1 
§  Chopped Ginger and garlic 1 tbspn
§  Chopped Coreinder leaves 2 tbspn
§  Chopped green chilli 3-4

§  Lemon juice 2 tbspn.
§  Ajwain 1 tespn
§  Musterd oil 1 tespn (as required)
§  Ghee or oil ( for roasting)


Take wheat flour, add one teaspoon ghee or oil, one pinch salt and ½ teaspoon ajawain.

Add the required water and knead the dough. Keep the dough to rest for 10 minutes.
Take a bowl add the chopped  ginger and garlic. Finely chopped onion and green chili.  Now add sattu (roasted gram flour), lemon juice. Mustard oil. Salt. ajwain and coriander leaves.

Mix all the ingredients properly  into the sattu. The filling is ready.

Make small balls from the dough. Prees it to make it dish shaped.

Put the filling over the dough dishes and close its opening.

Roll over it to make round sattu ka paratha.

Roast it over the hot tawa. Grease the ghee or oil while you bake it. Turn the sattu ka paratha to cook from both the sides.

Sattu ka paraths is ready to serve.

Serve with Tomato chutney or curd.

Saturday, 27 August 2016

Paneer Kathi Role....

Paneer Kathi Role-  It is very yummy and Delicious snacks . This makes a good after school snack or as a part of the lunch box.

Paneer Kathi Roll
Preparation Time- 15 Min.
Cooking Time- 15 Min.

Serves- 3 full Rolls


§  Plain dough for chapathi or lachcha paratha
§  1 cup small cubed paneer
§   1 Cup small cubed chopped onion
§  1 Cup cubed chopped capsicum
§  1 Small onion rings
 1 Small tomato rings
§  1 Teaspoon ginger- garlic paste
§  ½  Tablespoon Tomato Sauce
§  ½  Tablespoon Green Chutney
§  1 Tablespoon Cream (optional)
§  1 Tablespoon Kasuri Methi
§  2 Tablespoon Oil
§  ½ Teaspoon Red Chilli Powder or chopped green chilli
§  Salt As per taste
§  Chaat Masala For Sprinkle (optional)
§  Chilli Flakes and Oregano For Sprinkle


1.    Take a kadhai or pan, heat 2 tablespoon oil.

2.    Add cubed Onions and sauté for one min.

3.    Add cubed capsicum and sauté it for 2-4 min. don’t overcook veggies.

4.    Now add tomato sauce and mix well.

5.    Add all spices, red chilli powder or green chilli  and salt as per taste.

6.    Add kasuri methi and cream (optional) together.

7.    Mix well all ingredients and add paneer cubes in pan.

8.    Give a good stir to veggies and switch off the flame, let them cool down.

9.    Now take a ball of dough for making  lachcha paratha.

10.         Dust some wheat flour on roll lachcha paratha with the help of rolling pin. Cook lachcha  paratha  on tawa from both sides and place it in plate,  apply little ghee on it.

11.         Apply green chutney on lachha paratha and place 1 tbspn cooked paneer in centre of lachha paratha.

12.         Spread properly cooked  paneer in centre and place some onion and tomato rings on paneer.

13.         Again apply some green chutney on top and sprinkle chaat masala, oregano, red chilli flakes .

14.         Fold lachha paratha from both side, you can secure it with a toothpick or wrap it with wax paper or foil paper.

15.         Paneer Kathi Roll is ready to serve.

16.         You can enjoy this yummy snack at any time.

Note- You can add more vegetables . like cabbage, spring onions,carrot.

Friday, 26 August 2016

Chana Dal Paratha....

Preparation Time- 30-40 min.
Cooking Time- 30-40 min.
Serving- 3-4 person
Chana Dal Paratha


For dough-

 2 cups wheat flour
1 cup water or as per required
1or 2 tabspn oil or ghee
Salt as per taste

For Stuffing-

1 cup chana dal/Bengal gram (overnight soaked)
2 cups water
3 -5 garlic piece
2-3 green chilli
1 pinch of asafetida
½ spn jeera
¼ spn garam masala
½ tspn amchur powder( optional)
Finally chopped coriander leaves
Oil or ghee for frying paratha


Take a bowl and mix the flour with salt and oil or ghee.

Mix everything properly and the add water then begin to knead the dough.

Add more water and continue to knead. The dough should become soft and smooth.

Preparation for stuffing-

Soak the Chana dal overnight or for 3-4 hours.

Take a pressure heat and pour the 1 spoon oil, add the cumin seed let it crackers.  

After that add one pinch of asafetida, garlic, green chilli, garam masala and amchur powder (optional).

All ingredients roast for 2-3 min. now add 1cup of water.

Pressure cook for 1-2 whistles, the chana dal should be cook well.

Check no any moisture in chana dal , let the chana dal cool.

After room temperature cooling mash properly chana dal and make a fine mixture/feeling for stuffing.

Take a pinch a medium sized ball from the dough, first roll it well your palms then on dusted flour, roll it out to a small circle with a rolling pin.

Now add the spiced chana dal mixture/filling in the centre of the rolled out dough and bring the edges together and join them in the center.

Now by applying pressure with your fingers press the edges down and make a neat stuffed ball, make sure there are no tears or cracks.

Dust a some powder in rolling board or surface, roll the stuffed dough ball with a rolling pin gently, make sure the chana dal paratha do not break, although some chana dal pieces might come out.

Dust more flour if required. Roll it into a size of a normal roti or chapatti.

Put the chana dal paratha on a heat tawa, roast the chana dal with oil or ghee.

Roast both the sides of the paratha till crispy and brown spots and it is fried well.

Now your chana dal paratha is ready for serve.

Serve with some pickle or any green chutney and curd.