Gobi paratha


I was reading an article on “Parathay wali gali” of Old Delhi and suddenly felt kind of heart appetite , “my life is invain, if I can’t dig in a gobi or mooli paratha right now ” . Rushed to my kitchen and found no raddish at home but luckily a fresh cauliflour was peeping through my regrigerator’s veggie basket !! Yayyyyyyyyyy !!! Decided to make the Punjabi Pride with lots of passion !!! :)

Ingredients :

For the Paratha dough :

3/4 th cup all purpose flour

1/4 th cup white atta ( wheat flour)

1 tea spoon oil

1/4 -1/3rd cup of room temperature or cold water

pinch of baking powder ( optional )

1/2 tea spoon sugar

A pinch of ajwain

For the filling :

1 cup finely chopped cauliflower florets ( you can take the tender stems too )

1 tea spoon whole coriander seed

1/2 tea spoon cumin/ jeera seed

1/2 tea spoon ajwain

1/2 tea spoon cumin powder ( dry roasted and then powdered)

1/2 tea spoon chaat masala

1/2 tea spoon turmeric powder

1/2 tea spoon red chili powder

1/4 th cup finely chopped onion

Finely chopped green chilies

Chopped coriander/ cilantro

1 tea spoon ginger paste

Salt to taste

1 or 2 tbl spoon butter

Oil / ghee for frying

Procedure :

1. Steam the chopped florets or microwave in a closed lid box for 2 minutes . Then coarsly mash it with hand or masher .

2. Heat oil or ghee . Now add the whole coriander , ajwain and jeera . Now add the ginger paste . Fry for a while . Add little water, around a tbl spoon , then keep adding turmeric and chili powder . Add the steamed cauliflower and salt . Fry for a while . Turn off the stove and add the chopped onion , green chilies , jeera powder , chaat masala , chopped cilantro and mix well . When cooled down add some frozen butter and mix with your hand . You can keep the filling in the refrigerator until you start making the parathas .

3. Make a dough with the ingredients mentioned for the paratha dough . Knead very well . Then cover it with a damp cloth for about half and hour .

4. Make balls from the dough . You will have 3-4 balls from the dough . You can roll them into a small disk or use your hand . I used both the technique . Now put some filling in and seal the ball . Now roll it into paratha .


If you want square paratha , roll the small balls , then fill in with the fillings and Fold the edges like the picture and roll out . I find the second square method perfect . The filling from the paratha come out less while rolling , looks fabulous!!!

By the way , don’t worry when you see , filling is coming out from the paratha while rolling them out . It’s quite okay .

Make sure , you have put enough filling into the paratha .


5. Fry the parathas without oil first . Then add 1/2 tbl spoon oil or ghee on each side of the paratha and fry until the surface is crispy .

Enjoy with chutney and pickles !!!


Rava Idli


Traditionally idlis are made with fermented Urad daal and rice flour paste . But you don’t need to ferment or grind anything to make these delicious Rava ( semolina Idli )- Karnataka version of various version of Idlis .

Before I give you the recipe , let me share a tips with you . Most of the Idli recipes you find on net , requires ENO fruit salt to make the idlis spongy and fluffy . Those who doesn’t have it , don’t worry . ENO fruit salt is nothing but 60% baking soda and 40% citric acid . So I added baking soda ,mixed in vinegar and added in the batter . The Idlis were so soft and spongy .

Ingredients :

1 cup sooji/ semolina

1/2 cup plain yogurt

1/3 rd cup-1/2 cup water

Salt to taste

1 tea spoon mustard seed

Curry patta

A pinch of hing

1 tbl spoon channa daal

1 tbl spoon oil/ ghee

1 tea spoon vinegar

1 tea spoon baking soda

Small cut veggies like carrots and grean peas , corn

Procedure :

1. Dry roast the sooji a bit until little fragrant but not brown . Now Mix with yogurt , water and salt . Make a thick but not a doughy batter . The batter should be thick but not too thick .Neither should be thin .

2. Heat oil and ghee and temper with mustard seed and chaana daal . Fry until the daal is brown , now add the curry pattas and hing . Pour over the batter . Mix with the veggies . Now add the baking soda dissolved in vinegar .

3. Now spoon the batter on greased Idli mold and place the mold into a large pot filled with water . The Mold should not touch the water . Close the lid and steam for 7-8 minutes .

Enjoy hot with cilantro and peanut chutney !!

Tips :

Those who doesn’t have idli mold , don’t worry , just take a small piece of clean cotton cloth . Pour some batter in a greased small bowl then overturn the bowl on the cloth just like our bhapa pitha . Cover loosely and steam like Vapa pitha . :) Though bhapa pitha batter is dry and loose , idli batter is wet but when steamed , the cloth will come clean . :)

Bread and Butter Pudding with Brown Sugar Crumble and Caramel sauce


I have never been a “bread pudding” lover !! I don’t hate it either !! But it’s nice to have some of your friends at your place, to have brunch together and who are absolutely in love with the bread pudding you make !! :D

Ingredients :

2 cups or 6 slices of white bread cut in small cubes ( per bread , 4 cubes )

1 large egg

1 and 1/2 cup of milk ( You can use evaporated and regular milk together, or even heavy cream)

2 tbl spoon melted butter

Extra butter to spread on the bread

1/4 th tea spoon cinnamon

1/4 th tea spoon of nutmeg

1/2 cup- 3/4 th cup sugar ( according to your taste)

Dried fruits

2 teaspoon Vanilla essence

For the Crumble :

1/4 th cup all purpose flour

2 tbl spoon butter

2 tbl spoon broun sugar

Procedure :

1. Pre-heat the oven to 350 FH

2.Cut the brown edges of bread ( not necessary ). Spread butter on each slice . Now cut in cubes .

3. Arrange the bread slices on the vaking ware .

4. In another bowl beat egg , milk and sugar with a fork . You can use the blender too . Now add cinnamon and nutmeg powder and vanilla essence . Add the melted butter .

5. Pour over bread until they are covered . Lightly press down with the back of the spoon to make sure the mixture is well absorved . You can add some dry fruits over it at this point . Let it rest for 15 -30 minutes until the milk is almost absorbed .

6. Now make the crumble . Cut the butter in small cubes . Mix flour and sugar . Now add the butter and mix with your hand until crumbly . Now spred it over the bread .

7. Bake the pudding for about 40 minutes or until if toothpick inserted comes out clean . :)

Serve with caramel sauce !!!

Caramel sauce:

1 cup brown sugar

1/2 cup butter

2/3 rd cup heavy cream or milk ( cream is better)

1 tbl spoon vanilla

In a pot add butter and sugar . Heat until the butter melts and the sugar is incorpared in the butter . Add the heavy cream and vanilla and allow to thicken a bit . Ready !!


Garlic-Dill Red Potatoes


My daughter is a potatoholic !!! She just loves potato !! That is one of the few genetic things she inherited from me !! Everythime we went to a restaurant , she is looking for side dishes of potatoes . Garlic-dill potatoes is one of her favorite potato side .

Ingredients :

10 red skinned new potatoes , 2 ” small
4-5 tbl spoon butter
2 teaspoon-1 tbl spoon finely grated garlic
1 tbl spoon chopped dill
salt to taste , around less than half tea spoon


1. Wash the potatoes very well and cut in thick wedges . Now steam them for 8-10 minutes until tender but not overdone . I just microwaved them for 4 minutes in a closed microwave safe box .

2. Heat butter and add the garlic . Saute for a while . Now add the dill , stir a bit . Now add the potatoes and toss them with the butter . Sprincle salt .

Serve warm !!

Meat Loaf


My seven years old sweetie pie has a week or so to bid good bye to her summer vacation . In this age , she has already grown an irresistable and passionate interest in cooking !! Pretty much sure , she got it genetically !! :D

Anyways , today wanted to make something easy with her , something she loves !! Meatloaf !! She simply loves it ! Well , who doesn’t !!!!

I made a smaller one !! Good enough for 3 servings !!!

Ingredients :

1 and 1/4 th cup minced beef

1/2 ( half) heaped tea spoon of finely grated garlic / garlic paste

1 tea spoon ginger pasted

1 and 1/2 tbl spoon finely minced onion

1 and half tea spoon yellow mustard

2 tea spoon worcestershire sauce

1 tbl spoon chopped parsley

1 tea spoon Italian seasoning

1/2 tea spoon red chili powder

3/4 th tea spoon black pepper powder

1 tbl spoon melted butter

1 egg , beaten

2 tbl spoon milk

1/3rd cup bread crumbs

Salt to taste

Other Ingredients :

3 tbl spoon bar b que sauce

2 tbl spoon Ketcup

Procedure :

1. Combine all the ingredients mentioned except the ingredients mentioned in other ingredients . In another small bowl combine the bar b que sauce and ketcup.

2. Line a baling tray with aluminium foil and and place the mince in a shape of loaf . keep it in the refrigerator for at least 1 hour .

3. Preheat the oven to 350 FH . Bake the meat loaf for 30 minutes , then take it out and brush all the bar b que , ketchup mixture . Then broil again for another 10-15 minutes . Don’t cut the loaf immediately . Cut after 10-15 minutes later .

4. I love to pan fry the loaf pieces with little butter for the charred and crisp flavor . Take 2 tbl spoon of butter in a skillet and fry the pieces of loaf , each side for 1-2 minutes . Done !!

You may omit that part , if you wish .


To serve with , I prepared a honey mustard wasabi sauce .

For that , Take 3 tbl spoon yellow mustard , 1 tbl spoon wasabi sauce , 1/4 th cup honey , 2 tbl spoon cider vinegar, 1 tea spoon melted warm butter + 2 tbl spoon oil ( preferably salad oil ) . Now combine everything together and stir with a fork until smooth and thin and your honey mustard wasabi sauce is ready . :)

Pachmishali Daal er Bhuna Khichuri ( Khichri with 5 types of lentils)


Romanticism is in the blood of Bangali !! Romantic Bangalis love rain and there is hardly any Bangali who doesn’t crave for khichuri in a pouring rainy day !! Yes , Khichuri and rain is almost synonymous to the romantic Bangali adding a unique dimension to the romanticism they possess !!!

There are so many preparations of khichuri .. Some are spicy , some are mild , some are mushy while some have biriyani like grandeur . Among all of them , the most popular may be the “Bhuna Khichuri” .

Traditionally bhuna khichuri is made with aromatic rice and moong daal ( yellow peas ) . But here in this recipe I used 5 types of different daals to make it more flavorful .

Ingredients :

1 and 1/2 th cup of aromatic rice like kalojeera
1/4 th cup Moong daal ( yellow lentil)
1/4 th cup Musoor daal ( red lentils)
1/4 th cup Arhar/ toor daal ( pigeon peas)
1/4 th cup chaana and mattar dal mixed ( split chick pea and split yellow pea )
1 large onion
1 tbl spoon ginger paste
1 tea spoon garlic paste
1 tea spoon turmeric powder
2 tea spoon red chili powder
2 bayleaves
1 small stick of cinnamon
4 green cardamom
Salt to taste
Ghee+ oil
Whole green chilies

Procedure :

Before we proceed , we have to keep in mind there are some preparations before you make mind blowing bhuna khichuri .

* Wash and soak Chaana daal , mattar daal and toor daal . Don’t add moong or mussor in it . Now after minimum 2 hours of soaking half boil it with little water .

* Soak moong daal for 30 minutes . Don’t soak musoor daal . Just add the musoor daal in the moong daal when you are ready to wash the moong daal after at least 30 minutes of soaking . Musoor daal boils sooner than moong so you don’t need to pre soak it .
It’s better to fry the moong daal without oil for few minutes before soaking in water . If you have time do this , it gives the best flavor from the moong daal .

Drain the water from daal.

* Wash the rice and drain out the water .

Now Let’s come to the procedure :

1. Heat oil and ghee together . Add the bayleves , cardamom and cinnamon . Add the sliced onion and fry for a while . Add the daal and rice . Fry . The little tips is , the more you fry and stir, the more flavorful khichuri is . Add the ginger-garlic paste , red chili , turmeric powder and salt . Stir and fry . Add 5 cups of warm water . For per 1 cup of mixed chaal-daal , you should take 2 cups of water . I love little soft khichuri so I added extra little water .

2. Cover the lid and cook on medium heat until the water dries out , around 10-12 minutes . Don’t stir at that point , or else you may end up having “Letka Khichuri” ( mushy khichuri) other than bhuna !!! :D

3. When the water dries out , add whole green chilies and stir carefully only once from bottom to top and side by side without breaking the rice . Don’t stir vigorously !! Now put the khichuri on “Dum” . For that I always use double boiler or bain marie method.It works great for me. Put your khichuri vessel over another same size vessel, filled with water. Place it on the stove..Your khichuri will get the steam and you will be surprised at the beautiful, moisture free texture of Khichuri .

Serve hot with ilish mach , begun bhaja , beef bhuna or even only dim bhaji ( egg omlette). Don’t forget the pickles and onion , lemon . Bon a petit !!!

Notes :

1: For the color of Khichuri , many complains that they don’t get that bright yellow color . If they put small amount of turmeric , color won’t come and if they put little extra , the khichuri tastes bitter .
The secret is the turmeric gets it color brighter while frying the rice and daal . Don’t put the turmeric in the oil, it may get burnt and make the khichuri tastes bitter and look darker.Always add turmeric after you added the rice and daal . Now the more you fry , the more flavorful is the khichuri and more beautiful yellow color it gets .

Italian Cream Cake !!


Though named ” Italian Cream Cake ” , it hardly has any connection with Italy . It is one of the classic Southern recipes !! Ooooooo I love Southern style cakes !!! I am on diet and as per my diet plan on the 9 th day , I am allowed to eat whatever I like !! The moment I started following my diet chart I was craving like crazy for a piece of Humming bird or Italian Cream cake .. Don’t have crushed pineapple at home . So made Italian cream cake !! Yayyyyyyyyyy !! It’s my 9 th day !! I can eat whatever I like , I can “EAT” that rich creamcheese -butter cream frosting on that huge slice of moist cake… yayyyyyyyyyyyyyyyyyyy !!! :D

Original recipe makes about 9″ three layered cake . I just took half the ingredients with slight improvisation and changes . In stead of shortening as mentioned in the original recipe , I took oil and butter , which helped the cake to be moist even when it is kept inthe fridge . :)

BTW Please ignore the decoration of the cake !! I did it in 7 munutes !! My 3 years old son was so interested to squeeze the piping bag !! Thank God , at least I finshed decorating it . :D

Ingredients :

1 cup cake flour / all purposr flour

2 eggs + 1 egg white ( whites and yolk separated)

1/4 th cup butter ( softened) +1/2 cup oil

1 cup caster sugar

1/2 ( half ) cup , buttermilk

1/2 cup flaked coconut , crushed

1/3 rd cup chopped walnut

2 tea spoon vanilla essence

1/4 th tea spoon baking powder

1/4 th tea spoon baking soda

Cream Cheese Frosting :

1 packege or 8 0z or 1 cup cream cheese

3 sticks of butter ( 1 and 1/2 cup), softened

2 cups of caster sugar


1. Separate the egg whites and yolks .

2. Preheat the oven to 350 FH.

3. Beat the egg whites until stiff .

4. Beat the butter , oil and caster/ powdered sugar until light and fluffy . Add the egg yolks , one at a time. add in the vanilla essence Add coconut and beat .

5. Sieve the flour , baking powder , baking soda . Now fold in the flour in egg mixture alternately with buttermilk . Fold in the egg white .

6. Add chopped walnut . Pour the mixture into two greased 8″ sized pan and bake for about 25-35 minutes or until if toothpick inserted comes out clean.

7. Cool the cakes completely before applying frosting .


Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar,

beating at low speed until blended. Beat frosting at high speed until smooth.

Notes :

1. If you don’t have cake flour , just take out 2 tbl spoon flour from 1 cup flour and add 2 tbl spoon of cornstarch . Your cake flour is ready !!!

2. If you can’t find buttermilk at your local stores , add 1 tbl spoon white vinegar in 1 cup luke wram milk and cover it for 10 minutes . Your buttermilk is ready too .


Dahi Boondia


Boondia can be sweet or savory !! Dahi boondi is just one of the savory versions of the boondis . For basic boondi recipe please go through the following link ;


After Frying the boondi , don’t soak them in the sugar syrup . The only thing you have to do is to make a chaat with dahi and mix the boondi with the dahi mixture.

If you have 1 cup of boondis , the mixture should be of this quantity ;

Dahi MIxture :

1 and 1/4th cup yogurt
1/4 th cup water
2 tea spoon chopped mint
3/4 th tea spoon , special chaat masala
1/4 th tea spoon , roasted cumin powder
Salt to taste
2 pinces of rock salt
Sugar to taste

For the chaat masal a, plz click the link below


Other ingredient:

Tamarind Chutney/ sauce ( I used the store bought one)
Chopped mint

Procedure :

1. Now prepare the yogurt mixture . Whisk the yogurt and mix all the ingredients with it . If You find the mixture a little thick , you can add a little more water, because if you keep the dahi boondi in the fridge , the yogurt mixture may get thicker .

2. Fold in the boondi with the mixture . Garnish it with tamarind sauce , chopped mint , paprika , cumin powder and chaat masala .

Atakula Daddojanam / Savory Dahi-poha / Jhaal doi chira


Daddojanam refers to tempered spiced curd rice – a comforting South Indian recipe  . When rice is replaced with flattened rice or poha/ chira , it is called Atakula daddojanam .

 I am on diet since couple of days!! So looking for healthy but yummy diet friendly recipes !!! Just got an awesome idea .. This is a South Indian speciality “Atakula Daddojanam” or Savory Dahi- flattened rice ( chira ) !!! Inspired by my Indian blogger friend Aruna Panangapalli of Aharam. Thank u Aruna !! I just modified a little !! A great recipe if you are looking for low-cal but healthy breakfast options !!! This is not more than 280 cal !!! If you are looking for more healthy option , you can try this with oats too . I’ll mention the process at the end of the recipe too .

Ingredients : ( serving for 1 )

1/4 th cup flattened rice / poha 

1/3 rd cup ,plain yogurt 

1/2 tea spoon musturd seed

2/3 dried red chilies 

1 tea spoon finely sliced ginger

1 tea spoon chaana daal

Some peanuts 

Few Curry pattas

Salt to taste 

1/2 ( half) tbl spoon oil



1. Wash and saok the chira in water for few minutes , until soft , around 5 minutes . Drain out the water .

2. Beat the yogurt and mix with chira . Add some salt , not too much .

3.  Put oil in a frypan and add musturd seed , before the oil is too hot . Otherwise the seeds will be burnt and will taste bitter . Now add the dried chilies , chana daal , peanuts . fry a little until the daal and peanuts are brown and crispy . Add the ginger . Add few curry pattas and pour the tempering over the Dahi-chira and serve !! 



1. You can use oats instead of chira too . For that cook oats with water until it absorbs all the water . Let it come to room temperature , then mix with yogurt and temper like the process above.

2. You can add cubed fried carrots and potatoes , if you are not on diet . :)

You can go and check Aruna’s recipe for Atakula Daddojanam !! Here’s the link;




Teddy Bear Bread !! Funtime with my kids !!!


This summer , my seven years old daughter was supposed to attend kid’s baking course !!! But because of my surgery she is getting bored at home and looking at her , I feel sad too !! So decided to make something fun with her !! What about a bread , but a teddy bear one !! :D

Ingredients :

2 and 1/2 cups of All purpose flour
2 tea spoon instant active yeast
2 tea spoon sugar
3/4 th tea spoon salt
2 tbl spoon powder milk
1 beaten egg
3 tbl spoon oil +2 tbl spoon melted butter
1/2 cup + 2 tbl spoon liquid warm milk ( you may need little more to make a soft dough)

Other ingredients :

Raisins/ kishmish

Procedure :

1. Mix all the ingredients for bread except oil . Be careful while adding luke warm milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

2. Knead well . The dough will be very sticky . Now add the oil . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes . The dough should be glossy and if you touch with the tip of your finger , that should feel like the earlobe . :D Put the dough into a closed lid box and place it in a warm place . Don’t forget to rub the box with oil and rub some oil on the dough ball too. It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

3. Punch down all the air form the dough . Now Make two big balls from the dough . One is little small then the other. The small ball will be for the face and the bog one for body . Make seven more small balls for hands , legs , ears and nose . You may make a bow too , if making a girl teddy !! Now add the raisins to create eyes , bellybutton and nose .

4. Cover the teddy with a cling film , plastic wrap or wet cloth for 15-20 minutes more to rise up a little again . This is called second proofing . In the mean time preheat the oven at 400 FH . Brush the teddy with egg .

6. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 15-20 minutes . It took me 20 minutes. Plz don’t over bake them, you may end up with hard buns .
After taking out from oven and rubbing some melted butter.