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Ingredients –
- Sooji (Rava or semolina) – 1 cup
- Water – 2 cups
- Vegetable Oil – 1 tsp.
- A pinch of Kalonji / Fennel Seeds (optional)
- Salt to taste
- Rice or Wheat flour for dusting
Method –
- Add water into the pan on medium heat, let it boil.
- When it start boil add salt to taste, vegetable oil, Kalonji and Sooji to the water while continuously stirring to avoid lumps.
- When the water and sooji are well mix, switch off the heat, cover and let it rest till cool.
- When sooji dough cools down but a little more than warm, knead it like dough with lightly oiled hands.
- If dough is sticking on your palm you can grease your palm with oil or water.
- Divide into equally portions and roll them into chapati shaped with the use of Rice flour or wheat Flour for dusting.
- Heat the Tawa or Pan on medium heat.
- Cook the rotis on a tava on one side for about 2 minutes or wait for the small air bubbles.
- Flip and cook other side for another 2-3 minutes.
- Take it out, Increase the heat and allow the roti to puff directly on the heat.
- Remove and do the same process for reaming dough.
- Serve with any kind of vegetable curry, Dal and Pickles.
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Ingredients –
- Suji / Semolina – 1 cup.
- Boiled and Mashed Potatoes –2 medium size
- Tamarind Sauce / Chutney- 2 tbsp.
- Chopped medium size Onions – 1.
- Ginger- Garlic paste – 1 tbsp.
- Red Chilli powder / Chopped green chili – 1 tsp (as per your taste).
- Turmeric Powder -1/ 2 tsp.
- Salt to taste
- Whole Cumin seeds – 1/ 2 tsp.
- Garam masala -1 tsp.
- Green Peas – 1/2 cup.
- Chopped Carrot – 1/2 cup.
- Vegetable Oil / Butter.
Method –
- Heat vegetable oil into the pan on medium heat.
- Add whole cumin seeds.
- Add chopped onion and sauté for 1-2 minutes.
- Add chopped carrot, garlic ginger paste and salt.
- Cook for 2-3 minutes.
- After 2-3 minutes add green peas, garam masala, red chilli powder and turmeric powder.
- Cook for 1-2 min.
- Add mashed potatoes and mix well.
- Cook for 1-2 min on medium heat.
- Turn off the heat.
- Add chopped coriander leaves and tamarind sauce.
- Mix well and let it cool down.
- Add salt and 1/2 tsp vegetable oil into the suji / semolina and mix well.
- Add little water and mix well.
- Cover and keep it aside for 10 – 15 min.
- After 15 minutes mix well again.
- Divide the dough into small lemon sized equal portions.
- Take each dough ball, on the rolling board.
- Roll the dough into small circular shaped disc.
- Keep stuffing into the center and fold it.
- Repeat the same for rest of the dough.
- Heat vegetable oil into the pan/ kadhai on medium heat.
- Shallow fry until it turns crispy and golden in color.
- Drain them to a kitchen towel.
- Suji / Semolina Potato Patties are ready to serve… Enjoy !!!
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Ingredients –
- Besan/gram flour – 1 cup
- Coconut grated for garnishing
- Mustard seeds – 1 tsp
- Curry leaves – 5-6
- Ginger- chilly paste (as per your taste)
- A pinch of Turmeric powder
- Salt to taste
- Sugar (as per your taste)
- Fruit salt (ENO) -small pack
Method –
- Add salt, turmeric powder and ginger- chilli paste into besan.
- With help of water make a thick batter.
- Add water into the idli pot, place stand inside it.
- Cover and let it boil on high heat.
- Take a bowl, grease it with oil…so that batter will not stick on it.
- Add fruits salt (Eno) in the batter and mix well.
- Batter is fluffy and soft, transfer it to the greased bowl.
- Water started boiling, place the bowl over the stand.
- Cover and cook on high heat for 15-20 min.
- After 20 min remove lid and insert a toothpick at the center, if it comes out clean it means its ready.
- Turn off the heat, let it cool down.
- Heat oil in a tadka pan on medium heat.
- Add mustard seeds, when its begin to splutter, add curry leaves and sugar and cook for few minutes.
- Add little water, let it boil.
- Once water is boiled, turn off the heat.
- Separate the Dhokla from the corners of the bowl with the help of a knife.
- Remove the upper part with the help of knife.
- Spread tadka on the Dhokla only the amount required to cover it properly.
- Sprinkle coconut powder for garnishing.
- Khaman Dhokla is ready, cut it in pieces(as per the shape of your choice).
- Sprinkle some coconut powder for garnishing and serve with green chutney.
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Ingredients –
- All purpose flour (Maida) – 1 cup
- Curd – 1/2 cup
- Vegetable oil – 1 tbsp
- Salt to taste
- Carom Seeds (Ajwain) – 1/2 tsp
- Finally chopped Vegetables – capsicum, onions and tomato
- Grated Cheese
- Pizza sauce
- Basil leaves (optional) for garnishing
- Oregano seasoning
- Chopped Olive (optional)
Method –
- Add curd, vegetable oil, carom seeds and salt into the maida.
- Mix well and with the help of warm water prepare a soft dough.
- Cover and keep aside for 20 minutes.
- Take small portion of the dough and shape them into small ball.
- Apply little oil on the surface and place the dough ball on it.
- Flatten the dough balls with a rolling pin to shape it like a circle.
- Do not make the pizza base very thin.
- Now Heat a pan on low heat.
- Use a Fork to make hole in the pizza base.
- Grease some oil into the pan.
- Place the pizza base onto a greased pan.
- Cover and cook on low heat.
- Once its ready, flip and apply pizza sauce spread it evenly.
- Now Sprinkle some cheese on the top.
- Sprinkle vegetables, chopped olives, seasoning and red chilli flakes (as per your taste).
- Cover and cook on low heat.
- Cook until pizza base is properly cooked and cheese has melted.
- Pizza is ready, garnish with basil leaves and serve hot.
- Repeat the same for rest of the dough to prepare more pizzas.
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Ingredients –
- Boiled potato –1
- Leftover rice – 1/2 cup
- Salt to taste
- A pinch of Black pepper
- Grated garlic – 1/2 tsp
- Bread crumbs for coating
- Italian seasoning – 1/2 tsp
- Vegetable oil for deep frying
- Grated Cottage cheese for stuffing
Method –
- Peel boiled potato and mash well.
- Add leftover rice, salt to taste, garlic, black pepper, Italian seasoning into the mashed potato.
- Mix everything together.
- Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
- Now flatten the balls in you palm, fill little grated cottage cheese.
- Close it evenly by rolling the ball in your hand and coat with bread crumbs.
- Repeat the same for rest of the dough and keep it in fridge for 15 minutes.
- Heat the oil in a pan/kadhai to medium heat.
- Drop the balls in heated oil, few at a time.
- Keep stirring until it turns golden in color.
- Once ready, transfer into a kitchen or absorbent tissue.
- Cheese balls are ready to serve…
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Ingredients –
- Cooked Rice (any kind of Rice) – 1 cup
- Curry leaves – 5-6
- Vegetable oil or ghee – 1 tbsp.
- Chana Dal –1 tbsp.
- Urad Dal-1 tbsp.
- Whole red chilly – 1 (as per you taste)
- Salt to taste
- Grated Fresh Coconut – 1/2 cup
- Peanuts or Cashews nuts – 1 tbsp.
- Mustard seeds – 1 tsp.
- A pinch of Asafetida (Hing)
Method –
- Heat oil in a pan / kadhai.
- Add mustard seeds, whole red chilly and curry leaves, cook for few minutes.
- Now add chana dal, urad da, Cashews and Hing, fry until lightly golden.
- Add cooked rice, grated coconut, salt to taste.
- Stir everything well.
- Cover and cook for few minutes on low heat.
- After few minutes turn off the heat.
- Coconut rice is ready, serve with any curry or curd.
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Ingredients –
- Cooked Rice (any kind of Rice) – 1 cup
- Curry leaves – 5-6
- Vegetable oil or ghee – 1 tbsp.
- Chana Dal –1 tbsp.
- Urad Dal-1 tbsp.
- Whole red chilly – 1 (as per you taste)
- Salt to taste
- Peanuts or Cashews – 1 tbsp.
- Turmeric powder – 1/2 tsp.
- Mustard Seeds –1 tsp.
- Grated Ginger-1 tsp.
- A pinch of Asafetida (Hing)
- Lemon (as per your taste).
Method –
- Heat oil in a pan / kadhai.
- Add peanuts fry until they are lighty roasted.
- Add ginger, chana dal, urad dal, curry leaves, chilly and mustard seeds, cook for few minutes.
- Add Hing, turmeric powder, cooked rice, salt to taste and mix well.
- Cover and cook for few minutes on low heat.
- After few minutes turn off the heat.
- Add lemon juice and stir everything well.
- Lemon rice is ready, serve with any curry or curd.
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Ingredients –
- Whole wheat flour – 1 cup
- Beetroot – 1 (peel and cut into small pieces)
- Ginger – 1/2 inch
- Salt to taste
- Ajwain (carom) seeds – 1 tsp.
- Vegetable oil for frying
- Green chilly as par your taste
Method –
- Add ajwain seeds, salt, 1 tbsp oil into the wheat flour and mix well.
- Grind the beetroot, ginger and green chilly for few seconds to make a paste.
- Add grinded paste into the wheat flour and knead into a soft dough.
- You can add sufficient water to knead the dough.
- Cover and set aside for 10 minutes.
- Take small portion of the dough and shape them into small ball.
- Sprinkle some dry flour and flatten the dough balls with a rolling pin to make Puri.
- Heat sufficient oil in a kadhai on medium heat.
- Put Puri into hot oil, fry Puri till both sides turn little brown.
- Beetroot Puri is ready to serve.
- You can eat this with Baby potato curry.
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Ingredients –
- Whole wheat flour – 1 cup
- Beetroot – 1 (peel and cut into small pieces)
- Ginger – 1/2 inch
- Salt to taste
- Ajwain (carom) seeds – 1 tsp.
- Vegetable oil for frying
- Green chilly as par your taste
Method –
- Add ajwain seeds, salt, 1 tbsp oil into the wheat flour and mix well.
- Grind the beetroot, ginger and green chilly for few seconds to make a paste.
- Add grinded paste into the wheat flour and knead into a soft dough.
- You can add sufficient water to knead the dough.
- Cover and set aside for 10 minutes.
- Take small portion of the dough and shape them into small ball.
- Sprinkle some dry flour and flatten the dough balls with a rolling pin to make Puri.
- Heat sufficient oil in a kadhai on medium heat.
- Put Puri into hot oil, fry Puri till both sides turn little brown.
- Beetroot Puri is ready to serve.
- You can eat this with Baby potato curry.
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Ingredients –
- Soaked Basmati rice for 15 –20 minutes –1 cup
- Vegetable Oil / Butter–2 tbsp.
- Cumin seeds –1 tsp.
- Bay leaves –2 -3
- Cinnamon stick–1/2 inch
- Salt to taste
- Boiled peas or frozen peas –1/2 cup
- Sliced onions – 1 cup
- A pieces of ginger
- Garlic –2-3 cloves
- Whole green chilly –as per your taste
- Mint (Pudina) – 1 cup (wash and clean)
- Cashew or ground nuts –10 -15
- Fried onions – 2 tbsp. (optional)
Method –
- Put mint leaf, ginger, green chilly and garlic into the blender.
- Add little water and make a paste.
- Heat oil into the pan/kadhai on medium heat.
- Add cumin seeds, bay leaves, cinnamon stick and sauté for few minutes.
- Add cashew nuts and cook for few seconds.
- Add sliced onions and cook till onions becomes little transparent.
- Add peas, salt to taste and cook for few minutes.
- Add mint paste and cook for 2 –3 minutes on medium heat.
- Soak rice in the water at 1:2 ratio respectively.
- Add soaked rice in mint paste, mix well and let it boil.
- Once water starts boiling, cover and cook for another 2 minutes on low on medium heat.
- After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
- Turn off the heat and garnish with fried onion.
- Mint/Pulav is ready to serve with any kind of raita.
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