Category Archives: Snacks and Lighter Fare


Coin Paratha/ Kerala Paratha/Malabar Paratha/ Jelebi Paratha


Coin Paratha or Kerala or Malabar or Jalebi paratha origined in Kerala, is very similar to North Inidian Lachcha paratha. The only difference being it to be more layered , flaky and crisp .


For the dough:

All purpose flour 1 cup
Sugar 1 teaspoon
Ghee 1tbl spoon
Milk or water ( room temperature)

For layering :



1. Make a medium soft dough by flour, salt , sugar and milk or water . Knead very well . The more you knead, the better is the out come . Now add 1 tbl spoon of ghee into the dough and knead again very well . After a good kneading , rub the dough with oil or ghee and cover it with a warm cheesecloth for half n hour . The dough should be very smooth and glossy.

2. After half n hour , the dough will be softer and very stretchy. Now make small balls from the dough and knead the balls . Working with one ball at a time , roll the ball into a thin roti or disk . Rub some ghee and dry out the ghee applying flour. keep aside.



3. Make at least five roti like this and on each roti rub ghee and dry out the ghee with dry flour .


4. Stack the roti together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big thin roti.


5. Cut the roti in strips.


6. Fold the strip and roll , then put this roll on another strip ; take at least 3 strips to make one paratha . If you want to make bigger size or more layered , you may take more strips for one paratha.



7. Rub some ghee on your rolling pin and also on the rolling board . Press them a little and roll them into paratha .



8. Heat the pan and fry the parathas first without any oil . After frying all of them without oil , fry them with oil or ghee on medium low heat until golden and crispy.



Triangle Stuffed egg Paratha


Triangle Stuffed egg Paratha

Triangle shaped Paratha can be made of two ways . One has layers and another simple triangle shape . I’ll explain both with the pictures .

For the basic Paratha dough:

This quantity is for two parathas:


All purpose flour 1 cup ( in a 250 ml cup)
Oil 2 tblspoon
Semolina or sooji 1 tbl spoon
Salt to taste
Sugar 1 teaspoon
Baking powder half teaspoon
Water , just enough to make a medium hard dough ( it must not be too soft or too tight)

Other ingredients:

Ghee (to rub over paratha and fry)

For the filling:

2 boiled egg
Chopped onion
Chopped cilantro/mint and green chilis
Cottage cheese ( optional)
1 tbl spoon butter
Salt to taste
Crushed black pepper few pinches


1. Make the filling first . Slice the egg . Heat butter and add egg, chopped onion, chopped mint and green chilies . Add salt and crushed black pepper . It won’t take more than 2/ 3 minutes.


2. For the dough , mix maida, semolina(sooji), baking powder, salt, sugar and oil . That’s what we call “moyan” . Now add enough room temperature water to make a medium hard dough . Just enough to make the dough come out from the bowl. Knead well .Cover it with a warm cheese cloth and keep aside for atleast 30 minutes . The dough will be softer and stretchy. Make two balls from the dough .

Triangle Paratha #1:

1. Take one ball and try to roll it into a thin square shape . apply some ghee over it and dry the ghee with some dry flour . That would help to create flaky effect .


2. Put some filling .


3. Now cover the filling by one side of the paratha lengthwise or just try to make a cone .


4. Cover by the other side too .


5. Seal the remaining outer end with cream cheese or ghee.



6. Heat the frying pan and fry the paratha without oil just like roti . When done add some ghee and fry on medium heat . That would make the paratha crisp .

if you have more than one paratha , fry them all without oil first then add oil and fry one by one .

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Layered Triangle Paratha:

1. Roll the other ball into a thin round disk . .


2. Apply some ghee over it and dry out the ghee with some flour.



3. Fold the disk into a semi circle. Rub ghee and then again dry out the ghee with flour.


4. Fold again and you will see a triangle shape.


5. Now Roll the triangle little larger . Try to adjust the shape with the help of your hands.


6. Fry the paratha on a heated pan/tawa without oil . Transfer it to a plate . You will see some pockets in the paratha . Apply some cream cheese or ghee in each pocket with a butter knife. Fill in each pockets with the filling.



7. Seal the ends with cream cheese or beaten egg . I prefer cream cheese .

8. Transfer it to the heated tawa or pan . add some ghee or oil and fry on medium heat until crispy.




The beauty of this recipe is , you can preserve the semi-cooked parathas in refrigerator just like frozen parathas and just fry them in oil whenever you want . To make them frozen, fry them without oil or ghee after making them . Then let them cool . Pack with aluminium foil or cling film , store them in the deep chamber!



Salted Buiscuit

Salted Buiscuit

Salted Buiscuit


For the measurement I took the 250 ml cup ( 250 ml= 1 cuo/ 8 0z = 1 cup).

Flour ( all purpose /regular maida) 1 cup ( in a 250 ml or 8 oz cup )
Butter, softened , Half cup or 4 oz
Caster sugar 3 tbl spoon ( grind your regular sugar into a super fine powder )
Salt 1 tea spoon
1 egg ( room temparature)
Baking powder 1/4 th tea spoon
Cardamom powder 1 teaspoon
Black cumin/ nigella/ kalojeera 1 tea spoon

Procedure :

1. Cream the butter and sugar . Add in the egg . Beat well.

2. In another bowl sieve the flour and baling powder . Add the salt and cardamom powder . Now fold in the egg mixture with it . Mix well until it forms a dough . If you think the dough is too sticky , you can add 1 tbl spoon of extra flour . But not more than that . Now make a ball with the dough and cover it with a cling film or plastic. Keep it in the refrigerator for at least half n hour . If you find difficulties in making the ball , grease your hand with butter , it will help you to make the ball .

3. After half and hour , you will find your dough to be firm and easy to manage . Now roll out the dough and make shape with the biscuit cutter.
In rolling dough I’d love to share one trick , I always follow. Please check the notes written after the recipe.

4. Line the baking pan with wax paper . You don’t need to grease the pan like that of baking cakes . Because , the biscuits or cookies have enough butter in them and they come out when heated. Bake the biscuits for 15 minutes or until light brown in a pre-heated oven at 350 Fahrenheit.
Place them in a rack and let them cool . Store in an air tight container .

Enjoy !!!!!!!!


1. In rolling cookie dough , sometimes the dough get stuck on the rolling pin and that’s really annoying . The trick I follow is place the dough on a piece of wax paper or cling film now cover it with another wax paper or cling film ( plastic wrap) , enough large to roll it out . Now roll them without any hassle !!!!! 😀

2. Please completely cool the biscuits after taking it out from the oven. Otherwise the steam inside will make the biscuits soggy.

3. Now a very important thing to remember , when to take out the biscuits from the oven. It’s just when you find them light golden brown . When the edges have become brown and you can smell that buttery flavor of the biscuits, that’s the time you should check for your biscuits.Biscuits/ cookies gets harder after cooling down . So you may find them soft after taking them out from oven , but don’t worry it will get the biscuit type texture when it gets cool . If you wait too long to be dark brown in the oven , your biscuit will become too dry and hard when they cool down . You don’t love hard , stone like biscuits anyway! :O If you still have suspect , turn off the oven and keep the biscuits for 1 or 2 minutes there .

4. Always store the biscuits wrapped in wax paper in an air tight container . Don’t store different types of biscuits/ cookies in the same container .


Croquette / Beef- potato-noodles kabab

Croquette / Beef- potato-noodles kabab

Croquette / Beef- potato-noodles kabab

It happens sometimes , you need to make some kababs in big batch immediately ,but opening the fridge,just discovered , you almost ran out of ground meat !!!! Don’t panic , try this recipe !!!!!!!

It can be an ideal snack for your kid’s school lunch too . You can prepare these ahead of time. Fridge it and just fry them when needed.


Beef keema ( ground beef) half cup
1 small potato, boiled and mashed
Half packet of Maggi noodles , boiled and drained out.
Ginger paste little more than half tea spoon
Garlic paste half tea spoon
Soy sauce 1 tbl spoon
Kabab masala/ garam masala 1 tea spoon
Fried onion 1/4 th cup
Chopped mint 1 tbl spoon
Chopped cilantro 1 tbl spoon
Chopped green chili to taste
1 tbl spoon of cornstarch
Salt to taste

For coating:

1 egg


1. Boil the ground beef with ginger-garlic paste and soy sauce . Dry out the water and blend it without adding any water .

2. Combine beef, mashed potato and noodles together . Add Kabab masala , fried onion, chopped mint , chopped cilantro , green chili and salt with it . Now add the cornstarch. Mix very well. Shape them in Croquette’s shape. Dip in the beaten egg and coat with breadcrumbs.

3. Deep fry them on medium low flame until golden brown .

Serve hot with your favorite dips!!!!!!!!


1. As I said earlier , you can make them ahead of time . In that case after shaping and coating , place them in a box and keep the box in your deep-fridge chamber . Just take them out and fry , whenever needed.

2. If you want to serve immediately after making , then after shaping and coating , keep them in the fridge for a while before frying. It would surely give you a better look and taste . 🙂


Pound Cake with yogurt

Pound Cake with yogurt

Pound Cake with yogurt

A classic pound cake refers to a type of cake traditionally made with a pound of each of four ingredients, butter, sugar, eggs, and flour. The texture being dense yet tender . It is heavier than any other butter cakes . Any cake with airy and light texture is not pound cake for sure.. Now a days, there are many variations in the pound cake recipes regarding ratio of the ingredients and the ingredients as well !!!!!! Mine one is inspired by an Italian pound cake recipe given by my favorite chef Laura Vitale!!! But yes , I did change the recipe a lot and I’m surely gonna share with you the little tips and tricks as to obtain that dense but tender texture of pound cake!!!!!!!!




2 eggs ( room temperature)
1 container of flavored yogurt (4 oz container), I took banana blend , you can use vanilla flavor as well.
Vegetable oil 4 oz or half a cup( in a measuring cup where 1 cup=250ml) + 1 tbl spoon butter
Sugar 4 oz or half a cup ( in a measuring cup where 1 cup=250ml) + 1 tbl spoon sugar
All Purpose flour 1 cup heaped ( in a 250 ml= 1 cup , measuring cup)
Baking soda little less than 1/4 th teaspoon
vanilla essence half a tea spoon
Lemon zest 1 tea spoon ( level)


1. Preheat the oven to 350 degrees (FH), grease and line a loaf pan with parchment or wax paper and grease again.

2. In a bowl sift together flour and baking soda . Mix lemon zest with it .

3. In another bowl cream butter and sugar with blender or electric hand beater until light and fluffy. The more fluffier , the more tender the cake is . Add egg one at a time and beat well. Add the yogurt and blend well . Mix it with the flour mixture with a light hand . Don’t mix vigorously , you may end up with a tight cake!! Add the vanilla essence.

4. Pour the batter in the pan and bake it in a pre-heated oven for 40 minutes or until done at 350 degrees . You may reduce the heat a little if you think the oven is too hot after 20/25 minutes . Pour the batter only half of the pan . Otherwise the cake may rise and collapse!!!!!!!!!!!

5.Allow to cool completely before serving .



1. Pound cakes are dense in texture and little heavier than other butter cakes . Baking powder and baking soda always make the cake texture airy and light.So I prefer not to use baking powder or baking soda the amount given in other cake recipes .

2. I used only a little amount of baking soda( not baking powder) , because with yogurt , baking soda reacts the best !!! According to Paula Deen
“Baking soda needs an acidic ingredient to react with to release carbon dioxide, the gas that is released in small bubbles to give the baked goods their lift. Acidic ingredients in baking are yogurt, sour cream, buttermilk, molasses, honey, citrus juice, and even vinegar.”

3. Try to use room temperature ingredients for the best result.


Crispy Eggplant Fritters ( Mochmoche beguni)

Crispy Eggplant Fritters ( Mochmoche beguni)

Crispy Eggplant Fritters ( Mochmoche beguni)


For the batter :

3/4 th cup all purpose flour ( moida)
1/4 th cup besan / Bengal gram flour
Baking Powder 1/2 tea spoon
Baking Soda a pinch ( 1/4 th tea spoon)
Chili Powder 1 level tea spoon or less
Salt to taste
Chilled Water 3/4 th cup- 1 cup or enough to make a thick batter ( but don’t make it too thick)

I usually Don’t use any other spice, but if you want , you can use 1/4 th tea spoon ginger paste and 1/4 th teaspoon garlic paste. I Sometimes love to add kalojeera ( nigella) to my batter . It gives a beautiful aroma and flavor . I noticed that If I don’t use besan at all the beguni remains crisper for a longer time. But My husband loves the flavor of besan so I use it . But if you don’t want it , you may opt it out .


1. Cut the eggplant into medium thin lengthwise sizes and rub some turmeric and salt on them.

2. Mix all the ingredients together and beat them with a hand electric beater until fluffy . This is the secret of being crunchier for a longer time . Those who don’t have electric hand blender , don’t worry . It won’t affect the crunchiness . But if you beat them until fluffy the result is obviously better as that would help retain the crunchiness for a longer time and it helps to make the bagunis puffed up ..

3. Dip the eggplant into the batter and deep fry them at medium low flame until brown . The flame should be at medium low flame from the begining . You have to be patient in frying them . The longer you fry them , the crisper they will be .

Tips/ Notes:

1. Always use chilled or ice cold water in making the batter . They help to get the crispyness . Some add drinking soda in making the batter too .

2. Try to use the batter as soon as you make them . Otherwise the baking powder and baking soda won’t work . So if you want to make the batter ahead of time , do it , but don’t add baking powder and baking soda that time . And keep the batter in the refrigerator till u use them. Add baking powder and baking soda just before you are ready to fry the beguni..

3. Always fry , when the oil is enough hot . But careful the oil should not be that hot as to brown the surface without making it crispy . So Heat the oil at medium low flame from the begining and when it’s hot enough add the eggplants and fry for a longer time in order to make them crispy .. 🙂


Dahi Vada ( Doi Bora)

Dahi Vada ( Doi Bora)

Dahi Vada ( Doi Bora)

For the Vada/ Bora:

Urad daal ( mashkolai daal, without the black skin) 3/4 th cup
Ginger paste 1 teaspoon
Salt 1/4 th tea spoon
Baking powder a pinch
Oil for frying

For the Yogurt Mixtur:

Yogurt 4 cup
Chopped Mint 1 tbl spoon
Special Chaat Masala 1 tea spoon
Salt to taste ( very little)
Black/ rock salt 2 teaspoon
Sugar 2 or 3 tbl spoon
Water 1/2 – 1  cup

Tamarind sauce




For special Chaat masala dry roast 1 teaspoon cumin ( jeera) , pach foron ( Indian Five spice) and 5/6 dried red chili together and grind them into a fine powder.

Other ingredient:

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

Those who doesn’t have tamarind sauce at home , soak the tamarind and take out the tamarind pulp . Now heat tamarind pulp , sugar/ jaggery , roasted cumin powder, dry roasted red chili powder, salt together until thick .


1. Soak the daal overnight. Now blend it into a smooth paste .


2. Beat this paste with little water very well until fluffy . I used my electric hand blender for doing this . It would be like thick batter . Those who make Kola pitha , the consistency should be just like that.


3. Mix all the ingredients with this mixture and deep fry in hot oil at medium low flame until brown .

4. In a bowl pour chilled water and put 1 tea spoon salt in it . Put the fried vada or balls into this chilled salted water . Let them soak for 15- 30 minutes. Squeeze the extra water from it and place them on a serving dish .

It will look like this ;

5. 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 vada in the fridge , the yogurt mixture may get thicker .

6. Pour the yogurt mixture over the vada . And garnish it with tamarind sauce , chopped mint and chaat masala .



1. Those who are scared of making Dahi vada considering it a tough one , trust me it’s the easiest dish one can make in no time .. 🙂 You have to make the vada and then just pour the yogurt mixture . Garnish it . That’s all .

2. For the yogurt mixture , don’t ever blend the yogurt , whisk it with light hand but do not blend . Because if you blend the yogurt , it may become too thin .

3. You may take plain yogurt and sweet yogurt both , half n half. Trust me it tastes even better. In that case don’t add the sugar then.


Sylhety Bakharkhani


Sylhety Bakharkhani

Sylhety Bakarkhani is completely different from that of Dhakai Bakarkhani . Where Dhakai Bakarkhani is kindda cookie type snack , the Sylheti bakarkhani resembles paratha a lot ; Mishti or sweet paratha of course!!!!!!!!!


All purpose flour 1 cup ( 1 cup=250ml)
Salt to taste , approxmately a little more than 1/4 th tea spoon
Powdered sugar , 3 tbl spoon
Powder milk 2 tbl spoon
Ghee 1 tea spoon
Warm Milk enough to make a dough ( around 1/4 th cup+1 tbl spoon)
Baking powder half tea spoon
Some extra ghee , flour and sugar .

Sugar SyruP:

1/2 cup sugar
1/2 cup water

Make a one thread sugar syrup of these ingredients . The sugar syrup should be thin . You may add 2 cardamoms and a small stick of cinnamon while making the syrup .


1. Mix flour , salt , sugar , powder milk , ghee, baking powder. Now add warm milk and make a dough . Knead well . Cover the dough with a wet cotton or cheese cloth for at least 1 hour .

2. After 1 hour , the dough would look very stretchy .Knead the dough again and make 2 balls . From this recipe , you can make 2 bakarkhanis. Now roll out each ball to a thin disk. Rub some ghee over it . Now dry out the ghee applying some flour over it . That is coat the ghee surface with thin flour layer . It would help having the layering and flaky effect. Now rub some ghee again over it .

3. Fold the roti like an envelope . Length wise then again crosswise, would look like a square . Mow fold every four edges of the square shaping it a round ball again .

4. On a hot tawa fry them first like chapati or roti . Now apply some ghee and fry them like paratha . Let them cool a bit .

5. Soak the cool paratha in light warm syrup just for a once . Try to dip it with a tong for only a second . That’s it . Immediately place it on a hot tawa and just fry for few seconds , so that the water dries out a bit . Only few seconds .Keep in the air for a while.
Another method I do , is after frying them in Tawa with oil , I pour some thin syrup over the paratha and immediately turn over the other side . Do the same with the other side and take out the paratha immediately from the tawa . Remember , the syrup should be very thin and should not be kept in hot tawa too long , the syrup will get thicker if you do so . 🙂


1. Don’t put the hot fried paratha in warm syrup . That would make your paratha too soggy!!!! Light warm or cool paratha in luke warm syrup is perfect .

My husband like the Bakarkhani soaked in milk too! check this out;


Luchi’r Daal ( Cholar daal) / Bengali Style Split peas for fried bread or luchi

Luchi'r Daal ( Cholar daal) / Bengali Style Split peas for fried bread or luchi

Luchi’r Daal ( Cholar daal) / Bengali Style Split peas for fried bread or luchi

Nothing is more appealing to me in a special weekend than some fulko luchi ( puffed fried bread) with niramish and cholar daal!!!!!!!! This cholar daal is so scrumptious , I can eat them even without anything!!!!!!!! 😀


Split peas/ Cholar daal 1 cup
Ginger paste a little more than half a teaspoon ( level)
Garlic Paste 1/4th teaspoon
Whole garam masala ( 3 cardamoms, cinnamon stick and 2 bay leaves )
Ghee 1 tbl spoon
Salt to taste
Sugar 1 teaspoon
Turmeric Powder 1/4 th teaspoon
Sliced onion 1 medium onion
Thinly sliced ginger half a teaspoon
3/4 Green chilis, split
Special masala for Luchir daal 1 teaspoon

For this special masala , grind 1 tea spoon pachforon , half a teaspoon fennel seed , half a teaspoon whole coriander, 3 cardamom pods, 1 cinnamon stick ( 1″ long) together . Don’t dry roast before grinding.


1. Boil the split pea and dry out the water . Now take half of the daal and blend with water .

2. Now Add more piping hot water and the remaining boiled , unblended daal . Don’t put too much water .

3. Add the turmeric ,garlic, ginger paste and the whole garam masalas ( cardamom , cinnamon , bayleaves) . Add Salt ,sugar and green chilies.

4. When the daal thickens , get ready for the seasoning ( Bagara) . In a pan heat oil . Add the sliced onion and ginger. Fry until brown . Add them into the daal.
Add the special masala powder and 1 tbl spoon ghee. Turn off the stove and cover the lid until you serve .

Enjoy with luchi , paratha , roti or even plain rice !!!!!!!!!!!!!!


Apple Dahi Chaat

Apple Dahi Chaat

Apple Dahi Chaat


1 medium green Apple (thinly sliced)

Half cup plain yogurt ( without the water)

2 tea spoon chopped mint

Half a tea spoon Chaat masala

Rock salt a pinch

Sugar 1 or 2 tea spoon ( you can always adjust by checking the taste at the end)

Chaat Masala:

Microwave or dry roast Indian five spice ( pach foron), cumin and dry chili together . Crush them into a smooth powder .


1. Combine everything together except apple . Don’t blend the yogurt . If you do so , you will not have the creamy texture . Use a fork or spoon to mix everything . Do it with a light hand .

2. Add the apple and mix well . Keep it in the refrigerator until u serve.

3. Serve chilled.