Bread Roll

Ingredients

10-12 slices of bread (White or Brown according to your taste)

4-5 Boiled Potatos

1/4 tsp Red Chilli powder

1/4 tsp Garam Masala

1/4 tsp Grated Ginger

2 Green Chillies (cut them finely)

Coriander leaves

Salt to taste

Oil to deep fry

Water

Method

1) Peel and mash the boiled potatoes in a bowl nicely. Now add all the spices like salt, red chilli powder, Garam masala, green chillies, ginger, and coriander leaves.

2) Now mix all the ingredients nicely to prepare a nice spicy filling. Adjust spices according to your liking.

3) Now cut all the bread slices in two pieces. Cut each slice from between so all are of equal sizes. Now you have in total 20 slices (if you have takes 10 slice initially).

4) Put oil in a kadai and keep it on flame to heat up.

5) Now take some water in another bowl. 

6) Take one slice that you have just cut and dip it into the water. Immediately take it off and keep it on your palm and drain out its water by pressing it nicely. (Keep the slice straight. Do not fold it)

7) Now take very little of that potato filling that we had prepared in the first step and keep it on one side of the wet slice and try to roll it nicely.

8) The trick is as soon as you drain out water from the slice in 6 step keep the slice in your hand and take the filling. Put it at the center and roll from both sides. Now using both hands prepare a nice roller of egg shape.

9) Similarly, prepare the rollers of each slice in the same way.

10) Now as soon as your oil gets heat up nicely, put the flame on medium and put 4-5 rollers at one time in your kadai (pan). 

11) If your pan in big enough you can even put more pieces together to get fried at one go. And if your pan is small then adjust the pieces according to your utensil size.

12) Once you put the pieces in kadai wait for at least 2-3 minutes then turn them slowly. Now cook them until they become golden brown uniformly from all the sides.

13) Server them hot with green chutney or tomato sauce or tamarind chutney along with a cup of tea. You can even use combination of chutneys as your choice. 

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Bread Pakora

Green Chutney

Tamarind Chutney

Besan Ka Chilla

Besan ka Chilla ia a great tea time recipe that could be cooked within no time. It takes hardly 5-8 minutes for preparation.

Ingredients

• 2cups of Gram Flour/Chick Pea flour (Besan)
• 1-2 green chilli finely chopped
• 1 Onion finely chopped
• 1 Tomato finely chopped
• 1/4 tsp Red chilli powder
• 1/4 tsp Cumin seeds
• 1/4 cup Coriander leaves
• Salt to taste
• Oil to cook

Method

1. Take a bowl and mix gram flour, salt, red chilli powder, cumin seeds, onions, tomato's and coriander leaves. Now add water slowly and gradually to prepare a fine and consistent batter.
2. Batter should not be thick neither too watery. Like you do for Moong Dal Chilla's the same consistency is required for besan chilla's.
3. Now heat up the pan and grease it up with the oil. Pour the batter on the pan and spread it out nicely in circle uniformly.
4. Use oil to cook chilla as you do for dosa.
5. Cook chilla from both side till it becomes golden brown in color.
6. Serve hot chilla's with green chutney and tomato ketchup.

Gobhi Pakora

Gobhi Pakora's are tasty, crunchy, golden brown Indian tea time snack loved by all Indian households. In addition to gobi, plenty of veggies can be used to make different variety of pakora's like Cucumber pakora, aloo pakora's, Onion pakora, Mirch pakora, Baigan bhajiya etc.

Ingredient

• 1 small cauliflower washed throughly and cut in medium size florets
• 1 cup Gram flour/ Chick pea flour(Besan)
• 1/4 cup cornflour
• Salt to taste
• 1/4 cup fresh chopped coriander leaves
• 1/2 tsp Red chilli powder
• 1/2 tsp Cumin seeds
• 1-2 green chillies finely chopped
• Oil to deep fry

Method

1. Cut the cauliflower into medium size florets and wash it thoroughly. Drain out excess water.
2. Take a bowl and mix gram flour, corn flour, salt, red chilli powder, cumin seeds, coriander leaves and green chillies.
3. Add water slowly and gradually to prepare a thick and consistent batter. It should neither be too watery or too thick.
4. Now heat up the oil in a kadai to deep fry pakora's.
5. When oil is heated up dip each cut cauliflower florets one by one into the batter and pour it slowly in the hot oil. Make sure florets are well coated with the batter.
6. Don't pour too many florets together that overcrowds the pan/Wok.
7. Now cook pakora's from both side till they are golden brown in color and then place them on an absorbent paper to drain excess oil from it.
8. Cook pakora's in batches in the same way.
9. Serve Gobi pakora's or any other bhajiya with green chutney, Tamarind chutney or Tomato ketchup with a cup of tea.

Upma

Ingredient

• 1.5 cup Semolina
• 3cups water
• 1/2 Capsicum finely chopped
• 1/2 Carrot finely chopped
• 1 medium sized Onion finely chopped
• 1 chopped tomato
• 5-6 Curry leaves
• 1/2 tsp Mustard seeds
• Pinch of Asafoetida
• Salt to taste
• 1tsp Lemon juice
• 1/4-1/2tsp  Black Pepper (optional)
• 2tbsp Oil
• Coriander leaves for garnishing

Method

1. Roast semolina in a pan till golden brown.
2. Take oil in a pan. Add mustard seeds, curry leaves and asafoetida to it.
3. When mustard stops spluttering add chopped tomato's to it and stir it for 2 minutes.
4. Now add onion to it and cook until they turn little golden brown in color.
5. Then, add capsicum and carrot to it. Mix them well and cook them till they are 60%done.
6. Now add salt, black pepper, lemon juice and water to it. Mix everything well. Adjust quantity of water according to yourself.
7. Garnish with coriander leaves and serve it.

Poha

If you like to eat something healthy and very light in breakfast then, poha is one of the best choice you can make. Its very easy to make and tastes great. Even children's love to eat it.

Ingredient

• 4cup Poha
• 1 small Potato finely chopped
• 1 Tomato finely chopped
• 1 Onion finely chopped
• 1 Carrot finely chopped
• 1/2 cup Green peas
• 10-12 curry leaves
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• Salt to taste
• 1/4 tsp Red chilli powder
• 1/4 tsp Garam Masala
• 1/2 tsp Ginger Chilli paste 
• 1/2 tsp Turmeric powder
• 1/2 lemon juice
• Pinch of Asafoetida
• 2 tsp Sugar
• Coriander leaves for garnishing
• 2tbsp Oil

Method

1. Wash Poha properly and drain out water properly. Keep it aside for 15-20 minutes.
2. Take a pan and add oil to it. When heated up add mustard seeds, cumin seeds, asafoetida, curry leaves and ginger chilli paste to it.
3. When mustard seeds stops spluttering add onion to it. Cook it on low flame till they turn golden brown. 
4. Now add tomato to it. Stir it for a minute. Now add chopped potato's, green peas, and carrot. Add salt and turmeric powder to it and mix it well. Cover it with a lid and cook on low flame till vegetables get tender.
5. When vegetables are cooked add red chilli powder, garam masala, sugar, and lemon juice to it.
6. Mix everything well and garnish with coriander leaves. Cover it again with the lid. Cook it on low flame for a minute then put off the flame.

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Upma

Pav Bhaji

Chilli Potato

Onion Bhajiya

Ingredient

• 3 medium size Onions
• 2cups Gram flour
• Salt to taste
• 1-2 green chilli finely chopped
• 1/4 tsp Red chilli powder
• 1/4 tsp cumin seeds
• Oil to deep fry

Method

1. Peel off onion and cut it in lengthwise. Wash it properly.
2. Take a bowl. Mix gram flour, salt, red chilli powder, cumin seeds, green chillies and onions all together properly and set aside for 10 minutes.
3. It will leave water and it will be sufficient for pakora's batter. If needed you can sprinkle some drops of water and mix it.
4. Take a kadai and heat up the oil.
5. When oil is ready pour pakora's in kadai and cook them on low-medium flame. 
6. Cook it till they are golden brown in color.
7. Serve hot onion pakora's with hari chutney, Tamarind chutney or Tomato sauce or combination of chutneys along with a cup of tea.

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Poha

Pav Bhaji

Chilli Potato

Aloo Bhajiya

Bhajiya's are the most loved snack in North India. You can make variety of bhajiya's like aloo bhajiya, Cucumber Bhajiya, mix veg Bhajiya, Gobhi Bhajiya, Palak Bhajiya, Onion Bhajiya etc.

All types of bhajiya are very easy to make and tastes great. 

Ingredient

• 2Potato's
• Salt to taste
• 1/4 tsp Red chilli powder
• 1/4 tsp Cumin seeds
• 2-3 tbsp Gram flour (Besan)
• Water as needed
• Oil to fry

Method

1. Peel off potato's and cut them into thin circles.
2. To prepare batter: Take gram flour in a bowl. Mix salt, red chilli powder, cumin seeds and water to it. Add little water at a time and mix well. If needed then add more water. Remember batter should not be too thin. It should be little thick so that it can coat potato's properly.
3. Take kadai and heat up the oil.
4. When oil is ready dip potato pieces into the batter and pour them in kadai.
5. Cook bhajiya's on low-medium flame till they are golden brown in color.
6. Serve hot bhajiya's with hari chutney, Tomato sauce or Tamarind Chutney with a cup of tea.

Bhajiya's taste great in winter or Spring season. Try them. I'm sure you will love it.

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Gobhi Pakore

Onion Bhajiya

Besan Ka Chilla

Veg Frankie

Veg Frankie is a great dish served as breakfast or as an evening snack. It tastes great and is very easy to make. Children's simply love it and its healthy to.

Ingredient

For Roll or Frankie Paratha

• 2cups of All purpose flour (Maida) or wheat flour
• Salt to taste
• 1 tbsp Oil
• Water

For Filling

• 200gms of grated Paneer
• 1 Capsicum finely chopped
• 1Onion finely chopped
• 1 cup Cabbage finely chopped
• 1 Carrot finely chopped
• 1 Tomato finely chopped
• 1/2 tsp Mustard Seeds
• 2tbsp Oil
• Salt to taste
• 1/2 tsp Black Pepper Powder
• 1/4 tsp Garam Masala
• Coriander Leaves for garnishing

Method

For Rolls

1. Mix all Ingredients well and prepare a soft dough of it.
2. Divide the dough in equal parts. Roll each part and cook as we do for paratha's.
3. Now your roll is ready.

For Filling

1. Take a Kadai and add oil to it. When oil is ready add mustard seeds to it.
2. Now add tomato to it and stir for a minute. Now add all other vegetables to it. Add salt according to taste. Stir all the vegetables and cover it with a lid. Cook it on low flame for 5-8 minutes till they are 70% cooked.
3. Now take grated paneer and mix it well. Add black pepper and garam masala to it. Mix the filling properly and cover it with a lid again.
4. Cook the filling for another 5 minutes on medium flame and at last garnish with coriander leaves.
5. Now place the filling at the center of each paratha and roll it. Serve hot frankie with green chutney and Tomato Ketchup.

Tips

• You can use wheat flour or Maida anything for preparing rolls. I used Maida here.

Hari Chutney

Gobhi Paratha

Aloo Paratha

Mooli Paratha

Mooli Paratha is again one of the most delicious paratha's and are great to be served during breakfast.

Ingredient

• 2 Mooli (Radish)
• Salt to taste
• 1/4 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• 1/4 cup Coriander leaves
• Whole wheat flour dough

Method

1. Wash the radish. Peel and grate the radish. Squeeze and drain the water from the radish.
2. Take a bowl. Mix radish, salt, green chillies, garam masala and coriander leaves. Mix all ingredients well and prepare the mooli paratha stuffing..
3. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
4. Now divide the dough in equal parts.
5. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball.
6. Do the same with all the pieces.
7. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
8. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
9. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
10. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
11. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice.
12. You can also serve Mooli paratha's with Lehsun ki chutney or Hari Chutney.

Paneer Paratha

Gobhi Paratha

Aloo Paratha

Gobhi Paratha

Gobhi Paratha's are one of my favorite paratha's and are great in breakfast especially on sunday when everyone wants some different, healthy and tasty.

Ingredient

• 2-3 cup shredded Cauliflower
• 2 green chilies finely chopped
• 1/2 tsp grated ginger
• 1/4 tsp Red Chilli powder
• 1/4 tsp Garam Masala
• 1/4 cup Coriander leaves
• Salt to taste
• Oil or Ghee
• Whole Wheat flour dough

Method

1. Take a bowl and add shredded cauliflower, green chilies, ginger, red chilli powder, salt, garam masala and coriander leaves to it. Mix all the ingredients well.
2. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
3. Now divide the dough in equal parts.
4. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball.
5. Do the same with all the pieces.
6. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
7. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
8. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
9. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
10. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice. You can also use Lehsun ki Chutney or Hari chutney while serving paratha's.

Paneer Paratha

Aloo Paratha

Mooli Paratha

Paneer Paratha

Ingredient

• 150gms Paneer
• Salt to taste
• 1/2 tsp Red Chilli powder
• 1/2 tsp Garam Masala
• 1 small onion finely chopped
• 1/4 cup coriander leaves
• 1-2 green chillies finely chopped
• 1/2 tsp grated ginger
• ghee or oil 

Method

1. Mash paneer well and add salt, chilli powder, garam masala, chillies, ginger, onion, and coriander leaves to it. Mix all ingredients well and prepare stuffing.
2. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
3. Now divide the dough in equal parts.
4. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball. 
5. Do the same with all the pieces. 
6. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
7. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
8. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
9. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
10. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice.

Tip

• Do not add salt before to the paneer masala. When you are going to make paratha's at that time only add salt and mix it well else it leaves water that makes making paratha a tough task.
• When you want to make paneer paratha, keep paneer outside the water atleast 1hour before so that the water that it has soaked it leaves behind while making masala. It eases making paneer paratha.

Aloo Paratha

Gobhi Paratha

Mooli Paratha

Aloo Paratha

Stuffed Paratha's are favorite of everyone and especially aloo paratha's. They taste great and are all time hit. Serve aloo paratha's with curd and pickle like mango pickle or red chilli pickle.

Ingredient

• 3 Boiled Potato's
• Salt to taste
• 1/2 tsp Red Chilli powder
• 1/2 tsp Garam Masala
• 2 green chilies finely diced
• 1/2 tsp grated ginger
• 1 small onion finely chopped
• 1/4 cup coriander leaves
• Ghee or oil

Method

1. Peel and mash potato's. Add salt, red chilli powder, garam masala, onion, coriander leaves, green chillie's and ginger to it. Mix all the ingredients well and prepare the stuffing.
2. Prepare dough of whole wheat flour like you prepare for roti's and chapati's.
3. Now divide the dough in equal parts.
4. Take one piece and roll it down little bit. Place the prepared stuffing at the center of the roti. Seal by pulling the edges of the rolled dough and prepare a small ball. 
5. Do the same with all the pieces. 
6. Now take each rolled balls one by one. Use some whole wheat flour for rolling so that you can easily roll down paratha's.
7. Roll each ball in the whole wheat flour and then roll them down. If needed then sprinkle the flour in between on the rolled paratha to make it more easier.
8. Heat the tawa or a pan. When its ready take 1 tsp ghee or oil and spread it out on the pan. Now place paratha on it.
9. After a minute turn it. Now spread oil on it and cook paratha from both side. Use spatulla to cook paratha.
10. Now your paratha's are ready. Serve them with cold yogurt or pickle of your choice.

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Paneer Paratha

Gobhi Paratha

Mooli Paratha

Cheese Dosa

Most of the time mother's are worried that their children don't eat any healthy food. For kids cheese dosa is a perfect dish. They will definitely love to eat and its healthy and nutritious also. It tastes great and i simply love cheese dosa. You can top cheese dosa with other ingredients also that children's love to eat like sweet corn or use some paneer masala filling along with cheese.

You can try little variations and make cheese dosa even more tasty and healthy.

Ingredient

• Idli/Dosa Batter
• 2-3 Cheese cubes or 3tbsp grated cheese
• Oil

Method

1. Heat your non stick pan or tawa. Now pour the batter and cook it in the same way as you do for your masala dosa or paper dosa.
2. Cook it on one side or both side as you like.
3. Now sprinkle the grated cheese all over the dosa and wait till the heat of the dosa melts cheese.
4. Use cheese nicely to get more taste. Now serve it as it is or fold it in the way you do.
5. You can serve it all alone or with any side dish of your choice.

Tip

1. You can use sweet corn masala also as its filling and make it sweet corn cheese dosa.
2. If you like paneer you can even use paneer masala of paneer dosa as your filling along with cheese. This will make your dosa "Paneer cheese Dosa".
3. These are little variations you can try and make different variety of dosa's.

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Sambhar

Coconut Chutney

Paneer Dosa

Lehsun Ki Chutney

Paneer Dosa

If you are a lover of paneer and likes eating it with any dish then, here is one more recipe that i'm sure you will definitely like it and that is "Paneer Dosa". Dosa served with the filling of paneer makes it a richer and more presentable dish. Personally i love Masala dosa, but many of my family members are paneer lovers so they prefer paneer dosa.

Ingredient
For Dosa

• Idli/Dosa Mix
• Oil

For Filling

• 200gms of Paneer
• 1 Capsicum finely chopped
• 1 small Onion finely chopped
• 1 Tomato chopped or 2tsp Tomato sauce or tomato puree
• Salt to taste
• Red chilli powder
• 4-5 Curry leaves
• 1/2 tsp Garam Masala
• 1/2 tsp Cumin seeds
• 2tbsp Oil

Method
For Filling

1. Soak paneer in hot water for 10 minutes. Then, drain the water and scramble the paneer.
2. Heat oil in a kadai. When oil is hot enough add cumin seeds to it.
3. When cumin seeds splutters the, add curry leaves to it. Then, add chopped onions to it.
4. After a minute add chopped capsicum to it.
5. When capsicum is 70%cooked then add salt, chili powder, garam masala and scramble paneer to it.
6. Mix all the ingredients well and saute for 4-5 minutes on low flame.
7. Now add chopped tomato's or tomato puree or tomato sauce to it.
8. Again cook for another 2minutes and your paneer masala for dosa is ready.

For Dosa

1. Heat the non stick Tawa or pan. Before pouring dosa on the pan check whether tawa is ready or not (Check Masala Dosa recipe for it).
2. Now take 1/2 cup of dosa mix and pour at the center of the tawa. Spread out the dosa in circular way outwards and spread it evenly.
3. Now use oil to cook it like you do while making chila's. 
4. You can cook it on both side or even on one side as you like. When cooked, place prepared Paneer masala on one side and roll it in the way as you wish. 
5. Your Paneer dosa is ready to be served. 
6. Serve it with what ever side dish you like.

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Sambhar

Coconut Chutney

Idli Sambhar

Idli Dosa Mix

Rawa Dosa

Dosa has many variety. You keep on doing little variation and you get a new variety of dosa. Rawa dosa is again a dosa in which we introduce semolina in its batter and we get a new dosa that is: Rawa Dosa. Its tastes is totally different and awesome. You must try it if you are a dosa lover just like me. You can have it as plain rawa dosa or you can even use the masala of masala dosa as its filling.

Ingredient

• 3 tbsp Rawa or Sooji (Semolina)
• 2 tbsp Maida
• 1 1/2 tbsp Rice flour
• 1-2 finely chopped green chillies
• 1/2 tsp Mustard seeds
• 1 tsp Cumin Seeds
• Pinch of Asafoetida
• 1/2 tsp Grated Ginger
• 4-5 Curry leaves
• 1/4 tsp Black Pepper
• Salt to taste
• Oil

Method

1. Mix Sooji, Maida and Rice flour. Now add salt to the water and mix water to the mixture of flours. Batter should be little dilute so use 2 cups of water.
2. Now heat oil in a kadai. When heated add mustard seeds, curry leaves, chopped green chillies, cumin seeds, asafoetida, ginger and black pepper. Wait for few seconds and then mix it in the prepared batter. (You can use all the mentioned ingredients of this step or omit some as of your liking and taste)
3. Keep the batter aside for at least 30 minutes.
4. Now take the batter in a spoon and pour it on all sides in circular way as you cannot spread rava dosa.
5. You should thin dosa's to make it crispy.
6. It takes little more time to cook than ordinary dosa's. 
7. Leave it for few minutes to make it crispy and then turn to other side to cook. Now you dosa is ready to be served with green chutney or lehsun chutney, coconut chutney or any other combination of your like.
8. When you want to pour next dosa make sure to mix the batter well everytime as all the seasoning will be settled on top and rest batter at bottom.

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Coconut Chutney