Category Archives: Breakfast

Egg Fried Oats with veggies


Are you tired of eating oats the same way with milk or water or with fruits or yogurt ??? Try this recipe , you are going to love it . At present , I’m in a weight loss mission !! Being a foodie , I get demotivated so easily . So in order to make this journey an adventurous and smooth one , I do experiment with the foods that can satisfy you without compromising the calories .
Egg fried Oats with veggies is just one of them . My recipe is inspired by one of my very favorite virtual Aunts Suronjona Maya’s Oats Pilaf .
I added , omit few things . The quantity mentioned in the recipe is for 2 servings , each serving contains no more than 170 calorie . But If you like you can take the full containing not more than 340 Calories . Cool , isn’t it??

1/2 cup oats ( old fashioned)
2/3 rd cup Water/ chicken stock ( if you don’t have chicken stock replace it with 1 tea spoon chicken powder/ chicken bouillon )
2/3 rd cup cabbage , broccoli , carrot ( steamed or microwaved)
1/4 th cup green Peas
1 egg beaten
1 tbl spoon olive oil
Onion, chopped
green chilies chopped
1/2 tea spoon turmeric ( optional)


1. Dry roast the oats , until fragrant . Keep it aside .
2. Heat oil and add the onion and green chilies and fry . Now add the beaten egg . Scramble the egg . Add turmeric . Add the steamed veggies .
3. Add the oats . Add the chicken powder . Now add the water slowly . Those who are using instant oats , may not need this amount of water .
4. When the oats are moist and done , your fried rice style oats is ready ..


Since I used chicken bouillon/ chicken powder , I din’t add any extra salt . Same goes with chicken stock . Try to consume less sodium , if you are in a weight loss mission . 😀

Bosnian Roti ( leavened fried bread) without yeast


I don’t know , why it is named as Bosnian roti as there is no connection with the original Bosnian bread lepenja. This one is completely our Bangladeshi version ,where the bread dough is leavened with yeast and then rolled out and deep fried . Though deep fried , they don’t look oily and doesn’t get soggy even after cooling down unlike luchi or poori .
Today , wated to experiment with baking soda and baking powder as I ran out of yeast . And they came out perfect , except the fact , that with yeast dough ,you get a white colored bread , but because of the use of baking soda , it turned little brown . I found it pretty too . “Necessity is the mother of invention” indeed . 😛

Ingredients :

2 cups of all purpose flour
2 tea spoon oil
1 tea spoon sugar
Salt to taste ( around half tea spoon)
3/4 th tea spoon baking soda
1/4 th tea spoon baking powder
Oil for frying

Procedure :

1. Make a dough using the ingredients . Now place it ina oiled box . Close the lid and let it rest for 2 hours in a warm place .

2. Now Make small ball s from the dough and roll the balls medium thick . Deep fry the rotis . Don’t fry too much .

Enjoy !!!

Home mAde Pita Bread


Store bough Pita bread never comes closer to the home made ones !! I always love making pita at home as they are softer and yummier .

This pita can be the base of youe Shawarma roll or pita pocket sandwiches . It’s great for home made pita chips and fattoush salad !! 😀

Many complains their pita never puffs up and that’s why they can’t have pita pocket . Hmmmm … But by the grace of Allah , my pitas always , almost always puffed up nice . I tried both on stove top and oven . Found in oven it puffs up nicer than the stove top . Yester day I made 4 pitas . 2 of them in the oven and 2 of them on stove top . Oven versions are puffier than the stove top , but stove top ones puffed up as well . You just need to follow some tips in order to get the puffier pitas with pocket . Just go through the tips after reading the recipe .

Even after following the tips , if it doesn’t puff , don’t worry , it tastes good without pocket too . 😀

Ingredients :

For Sponge :

1/2 cup warm ( not too much warm) milk
1/2 cup all purpose flour
1 tea spoon honey or sugar ( Honey keeps it softer)
1/2 tbl spoon active instant yeast

For dough:

3/4 th cup to 1 cup more flour
1/2 tea spoon salt
1 tbl spoon olive or vegetable oil

Procedure :

1. In a bowl add 1/2 cup warm milk . Add the honey and yeast . Now add 1/2 cup of flour and stir . Mix well . It will look like a batter . Now cover the bowl and let it rest for 30 minutes . After 30 minutes , you will see bubbles are all over and the batter rose and looks like sponge .

2. Add salt on the sponge .Start adding flour little by little . You may not need the whole remaining flour . So add little by little and knead . When you will end up with soft , pilable dough stop . Now knead very well . Add the 1 tbl spoon oil and keep kneading . The softer your dough is , the softer is your pita . make a ball from the dough .

3. Now rub some oil over the ball and keep it in a oiled closed lid box to let it rise again . Keep it in a warm place to rise faster . Within an hour you will find the ball has risen .

4. Punch down all the air from the ball and make 4 balls from it . Cover the balls with a wet cloth and keep it like this for 15 minutes .

5. Roll the balls to disk evenly on a flour dusted surface and fry on the cast iron skillent or fry pan on medium flame . Cover the lid and let it fry for 2 minutes . Turn it over and again cover the lid . You will see the pita is piffing up . Don’t forget to heat the frying pan well, otherwise pita won’t puff up . For puffing up too hot griddle/ pan is needed.

6. If you bake it , pre heat the oven to 450 FH . Place the baking tray in the oven too . Now roll the pita bread evenly and place it on the hot baking tray and bake for 3 minnutes or until puffs up . Try to roll the pitas thin . The thinner is puffier . After 3 minutes just turn over the pita and bake another 1 minute . Take it out from the oven . And cover all the pitas with a kitchen towel to keep them softer .

Notes/ Tips :

1. Please don’t skip the sponge making step . Pitas are softer and nicer if made by sponge method . It helps to puff up too .

2. Try to roll the pita evenly . If not rolled evenly , a little thicker is here , a little thinner is there, pita will not puff up .

3. Try to roll the pita thinner . The thinner is puffier .

4. There must be no crack on the pita while frying or baking .

5. Very , very important , make sure the oven is really very hot before you bake the pita . If the oven is not hot enough , the pita won’t puff up . Same way , try to ensure the frying pan , or cast iron griddle is too hot before you fry the pitas on stove top .

6. Always cover the pitas with a kitchen towel right after you take them out from the oven or stove . 🙂

Enjoy !!!!

Roti Telur


Roti Telur is Indonesian / Malaysian version of stuffed paratha , quite similar like our Bangladeshi style mughlai paratha , but only difference is roti telur is much more thinner than our version . Usually roti telur has only egg as stuffing , but I used chicken too .

For the dough , please go through my roti canai post . Here is the link

Ingredients for the Filling :

1/2 cup Chicken breast , cut in small and thin stripes
2 tbl spoon soy sauce
2 tea spoon ginger paste
1/2 tea spoon green chili paste
1/4 th cup cabbage
1 egg, beaten
Thinly sliced onion
Green chili chopped
Salt to taste

Mix the chicken with soy sauce , ginger paste , chili paste. Heat oil and add the chicken pieces . Fry until tender . Add the cabbage . fry for a while . When the cabbage is soft turn off the stove . If needed sprinke some salt . Now add the sliced onion and chopped gree chilies and mix with the hot chicken .

Beat an egg with little salt . We will use it later .

Procedure :

1. Mix 2 cups flour with 2 tea spoon sugar , salt, baking powder and 1 tbl spoon ghee/ oil/ butter . Add enough water or milk to make a medium soft dough . It took me around half a cup of milk . Cover with a wet cloth. Now let the dough rest for at least 1 hour . The dough will be very stretchy .

2. Make 5- 6 balls with the dough . Flatten by your palms and submerge the balls into enough oil . Let it rest for another 10 minutes .

3. Rub oil on the working surface and all over the rolling pin . Now start rolling the balls . Roll until paper thin . You will find it easier to roll out , because oil and the stretchy dough will help you to complete the job .

4. Rub some butter/ shortening or dalda on the paper thin sheet . Dry out with loose flour . It would make the paratha flaky. Now spread the filling evenly . Add the beaten egg on the top of the filling . Now fold it like an envelope. Try to do all these near by the stove , since the roti is vey thin , it may get ripped off . And don’t use hot filling that would also tear off the roti . Immediately place it on hot oil .

5. It doesn’t need to be deep fried , but you need enough oil to fry the roti . Fry on medium low flame .

Ready !!!

Aloo Paratha


Among all the stuffed parathas , Aloo paratha is always my # 1 and it will remain so for the rest of my life for sure !!!
I made several versions of Aloo paratha . Some are flaky , some are crisp , some are spicy . The version I’m sharing today is very simple but tastes so good !!

Ingredients :

For filling:

2 medium sized potatoes , boiled and mashed
2 tbl spoon finely minced onion
2 tea spoon finely chopped green chilies
1/2 tea spoon dry roasted cumin powder
1/4 th tea spoon amchoor powder
3/4 th tea spoon chaat masala
1/2 tea spoon red chili powder
Chopped cilantro
salt to taste

For dough ( makes 3 parathas):

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


1. Mix all the ingredients mentioned above for filling . Set aside .

2. 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 .

3. Make balls from the dough . You will have 3 balls from the dough . Roll them into a small disk . 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 .

4. Now fry the parathas without oil first then fry adding 1 tbl spoon ghee pr oil on each side of the paratha . If you want a crispier version fry the parathas using more oil or ghee on medium low flame .

Serve hot !!!!

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 you can use your hand . I used both the techniques . 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 !!!


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 !! 😀

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 !!


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 !! 😀

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 . 😀 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.


Garlic-Cheese toast

Garlic-Cheese toast

Garlic-Cheese toast

Ingredients :

6 slices of bread
1/3 rd cup olive oil/ butter / cream cheese ( I used olive oil and cream cheese both )
1 tbl spoon grated garlic
Mozzarella / cheddar cheese ( I took Mexican 4 cheese)
Sliced bell pepper/ capsicum
Any dried herb/ I used Italian seasoning ( optional)

Procedure :

1. Preheat the oven to 400 FH . Cut the breads in halves .

2. Brush olive oil or butter or cream cheese . I brushed the bread with olive oil then spread cream cheese . 🙂

3. Rub some grated garlic over the bread .

4. spread grated cheese over the bread . Arrange sliced bell pepper . Sprinkle some seasoning .

5. Bake until toasted , around 15 minutes . Time may vary depending on the temperature.


Notes :

1. You can heat the olive oil for few minutes . Add the chopped garlic then . Use after it cools down . You get youe own garlic olive oil . 🙂

2. If you want to make them ahead of time , you can do it . Just don’t toast them . Cover them with a plastic or cling film and store in the freezer . Take them out and bake in the pre-heated oven , whenever you want . 🙂