Green Pulao Recipe

Serve Green Veg Pulao to your guests or prepare it for a party. Green Veg Pulao looks tempting and is delicious to eat. Today we will prepare Green Pulao.

- Ingredients for Green Pulao

• Basmati rice  - 200 grams (1 cup)
• Ghee - 2 tbsp
• Green coriander(dhaniya) - 100 grams (1 small bunch)
• Green chilly - 1 to 2
• Ginger - 1 inch long piece (finely chopped)
• Peas - 1/2 cup(peeled)
• Capsicum - 1 (remove seeds and cut into small pieces)
• Clove - 4
• Black pepper - 8
• Elaichi(cardamom) - 2 to 3 (peel and take out seeds)
• Cinnamon - 1 piece
• Salt - add to taste (3/4 tsp)

-How to make Green Pulav

Clean, wash and soak rice grains in water for 30 minutes. Drain out water from the rice grains.
Clean green coriander, remove its fat stems, cut off the stem of the green chilly and put both of them in a mixer with little water to make a fine paste.
Grind cloves, black pepper, cinnamon and Elaichi to a coarse powder. Pour Ghee in a frying pan(kadhai) and heat, Put the grounded spices in hot Ghee followed by peas, capsicum and ginger. Fry all these ingredients for 2 minutes.
After frying the vegetables add rice grains and dhaniya paste to it, stir fry for 2-3 minutes. Now pour water twice the amount of riceand mix. Put salt then close the cooker.
After 1 whistle goes off turn off the gas. Let half of te cooker's pressure release then open its lid. Mouth watering Green Pulao is ready.
Cook Green Veg Pulao in a microwave :
Once you fry the rice grains and spices put them in a microwave friendly glass cooking bowl, pour water double the amount of rice. Put salt, put a lid on the bowl then keep it in the microwave and set it for 12 minutes.
Serve hot Green Veg Pulao with curd and Papadum.
Serves - 4
Cooking time -30 minutes

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Moong Dal Dalia Recipe

Moong dal and dalia is not only tasty but nutritious too. Moong dalia with dal should be made for children atleast once in a week. It is very good for children. When you are having an uneasy feeling in your stomach prepare Moong dal dalia and eat, it will make you feel better.

Ingredients for Moong Dal Dalia

• Dalia - 1 cup
• Ghee -  1 tsp
• Ingredients for Moong dal:
• Moong dal - 1 cup
• Tomatoes - 2 to 3
• Ginger - 1 inch long piece
• Green chilli - 1
• Ghee - 1-2 tbsp
• Jeera(cumin) - ½ tsp
• Heeng(asafoetida) - 1 to 2 pinch
• Turmeric powder - ¼ tsp
• Dhaniya(coriander) powder - 1 tsp
• Red chilli powder - less than ¼ tsp
• Salt - add to taste/1 tsp
• Garam masala - less than ¼ tsp
• Dhaniya(coriander) - 2 tbsp finely chopped

How to make Moong Dal Dalia

Wash dal. Put in a cooker with 2 cups of water and ½ tsp salt then place it on the gas. Boil dal till one whistle goes off.
Until pressure from the cooker escapes completely prepare the spices needed for dal. Wash tomatoes and chop into small pieces. Peel, wash and grate ginger. Now wash the chilli, break its stem and cut into small pieces.
To heat kadhai(pan) place it on the gas, put ghee and when it is heated add heeng and jeera.
When jeera turns light brown add turmeric powder, dhaniya powder, chopped tomatoes and spices, then mix well. Cover the kadhai for 2 minutes and let it cook until tomatoes become soft.
Now add red chilli powder and fry the spices till they start to separate from the ghee. Spices are fried and ready.
Open the cooker’s lid, dal is cooked. Put the spices into the cooked dal and mix. Depending on how thin you want the dal mix 1-2 cups of water. Also add the remaining salt then cover the dal.
After it comes to boil, cook the dal for 2 more minutes. Dal is prepared, turn off the gas. Add garam masala and green dhaniya to Moong dal and mix.
Moong dal is ready,pour it into a bowl.

How to cook Dalia for Moong dal dalia

Take out dalia on a plate and clean it.
Put ghee in the cooker and heat. Pour daliya into hot ghee and keep stirring with a spoon till it turns light brown. Fry it on a meduim flame.
Once dalia is fried turn off the gas.
Pour 3 cups of water to the fried dalia and mix, close the cooker’s lid. Turn on the gas again and allow dalia to cook till 1 whistle goes off. Turn off gas.
Wait till all pressure escapes from the cooker then open. Dalia is prepared so pour it into a bowl.
Serve Hot, mouth watering Moong dal and pearl shaped Moong dal dalia and enjoy..!
Moong Dal Dalia Recipe

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Vegetable Biryani recipe

Vegetable biryani is a mughlai recipe and is prepared by a lot of pressure (dum).  Green vegetables, basmati rice, desi ghee, curd and endless spices are brought in use which gives it a unique flavor that is liked by all.

Ingredients for Vegetable Dum Biryani

• Basmati rice - 1 cup (washed, cleaned and soaked in water for ½ hour)
• Desi ghee - ¼ cup
• Oil - ¼ cup
• Curd - ¼ cup
• Cumin seeds - ½ tsp
• Turmeric powder - ¼ tsp
• Green chilly - 2 (sliced lengthwise)
• Coriander powder - 1 tsp
• Red chilly powder - less then ¼ tsp
• Salt - 1.5 tsp
• Saffron - 20-25 threads
• Cashew nuts - 2 tbsp
• Raisins - 1 tbsp

Ungrinned spices:

• Cinnamon - ½ inch piece
• Black cardamom - 2
• Nutmeg (jaifal) - 2 pinch
• Bay leaf - 1
• Clove - 4-5
• Green cardamom - 3
• Black pepper - 8-10

Green vegetables

• Cauliflower florets - 1 cup
• Green coriander - 2 tbsp (finely chopped)
• Capsicum - 1 (cut into 1 inch thin pieces)
• Carrot - 1 (cut into 1 inch thin pieces)
• Beans - 10-12 (cut into 1 inch pieces)
• Potatoes - 2
• Tomato - 2
• Mint leaves - 10-12

How to make Veg Biryani

Boil rice firstly for making veg biryani. Boil 5 cups of water in any utensil. Add bay leaf, cloves, cinnamon stick, and peeled black cardamom in water. When water starts boiling add rice in the water and cook the rice 80% only because they will be pressurized later.
Rice gets cooked completely during this process.
Meanwhile fry vegetable in a pan. Heat oil in a pan and firstly fry potatoes on high flame. Slice them length wise. Fry until they get light brown color. Add cauliflower florets and carrot in the pan for frying. Fry on high flame for 1.5 minute only and take then out. Fry capsicum for 1 minute only and take it out in plate (Keep the vegetables crunchy, don’t fry them too much)
Now strain the rice with help of a sieve. All excess water will be drained out in the utensil kept below. Keep the sieve filled with rice on other place so that they get cooled quickly. Remove bay leaf and cardamom skin from the rice and make them cool.



Prepare masala in the same pan used for frying vegetables. Roast cumin seeds in hot oil. Add ginger paste, green chilies, turmeric powder and coriander powder and roast a little. Cut tomatoes into small chunks and add in the masala. Cook until tomatoes get mashed properly. Add salt, red chilly powder and coarsely grinned gram masala (2 cloves, black pepper, ½ inch cinnamon stick, green cardamom) in the pan. Roast the masala. Now add curd in the masala and roast for few minutes more. Masala is now ready. Now add fried vegetables in the masala and mix nicely. Vegetable for biryani is ready. Rice has also come to room temperature.


Dum (pressurize) the biryani:
Take one big and heavy utensil, add 1 tsp ghee and layer half of he rice. Now layer the prepared vegetables on top of the rice and spread it evenly. Layer rest of the rice on top the vegetables and spread them evenly. Sprinkle cashew nuts and raisins on surface of the rice, add green coriander and mint leaves too. Pour 4 tbsp melted ghee from top. Soak saffron in 2 tsp water and sprinkle it on top of the rice. Now cover the biryani tightly and properly and dum (pressurize) it for 15 minutes.
Open the lid of utensil and mix all ingredients nicely. Hot and tasty veg biryani is ready. Serve biryani with curd, chutney or raita.

Suggestion: 
If you prefer eating onions, then take 2 onions chopped thinly and fry them as well. Layer the onions on top of the rice. Rests repeat the same procedure. Mix all ingredients and veg biryani is ready.

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Kashmiri Pulao Recipe

You can prepare this mouth drooling Kashmiri pulao recipe which is full of dry fruits, on special occasion. People will not forget to praise you after tasting this delectable dish.

Ingredients for  Kashmiri Pulav

• Basmati rice - 1 cup (200 grams)
• Ghee - 2-3 tbsp
• Green coriander - 2-3 tbsp (finely chopped)
• Ginger - 1 inch baton (sliced thinly in long pieces)
• Ginger paste - 1 tsp
• Raisins - 3 tbsp
• Cashews - 3 tbsp
• Almonds - 3 tbsp
• Pistachios - 10-12
• Fennel powder - 1 tsp
• Salt - more than 1 tsp ( or as per taste)
• Kashmiri red chilly powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Brown cardamom - 2
• Cinnamon stick - 1 inch piece
• Clove - 4
• Black pepper - 8-10
• Bay leaf - 2

How to make  Kashmiri Pulav

Wash rice thoroughly and soak in water for 1/2 hour. After 1/2 hour, strain the excess water.
Make 6-7 pieces of each almond and 3-4 pieces of each cashew. Slice the pistachios thinly length wise. Remove stalk of raisins and clean with dry cloth.



When ghee is sufficiently hot, add cumin seeds, whole spices and bay leaf. Saute for few minutes and now add chopped ginger and ginger paste, green chilly and dry fruits as well. Saute for few more minutes. When all ingredients are aptly sauted and nice aroma can be smelled, add fennel powder, rice, salt and red chilly powder as well and saute for 2 minutes.
Now add 2 cups of water in rice and mix well. Cover and cook for 5 minutes on low flame. Check and stir the rice nicely. Cook for 5 more minutes and stir nicely. Cover and cook for another 3 minutes. Check later. Rice are now cooked aptly. Turn off the flame and keep the rice as it is for 10-15 minutes. Take out pulao in a bowl or plate. Garnish with green coriander and dry fruits.
Suggestion:

• You can use cooked rice for making Kashmiri pulao. For this saute all spices and dry fruits. Add these saute ingredients in cooked rice and mix well. Kashmiri pulao will be prepared easily. 
• You can use dry fruits as per your taste and preference. Increase the quantity of those you prefer eating more and decrease the ones you don't like eating much. You can even skip the use of dry fruits you don't like eating.

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Macaroni Pulao recipe - Pasta Pulao Recipes

Kids relish eating Macaroni rice pulao. Even you'll love eating  this pulao prepared with macaroni, green vegetables and freshly grounded spices.

Ingredients for Macaroni Pulao recipe

• Basmati rice - 1 cup (cooked)
• Macaroni - 1 cup (boiled)
• Tomato - 2 (finely chopped)
• Capsicum - 2 (finely chopped)
• Green peas - 1/2 cup
• Cashews - 20-25
• Green coriander - 2-3 tbsp (finely chopped)
• Oil or ghee - 3-4 tbsp 
• Ginger - 1 inch (thinly sliced)
• Whole spices - brown cardamom- 1, clove - 4, black pepper - 10-11, cinnamon stick - 1/2 inch piece
• Cumin seeds - 1/2 tsp
• Salt - 1.5 tsp (as per taste)
• Red chilly powder - less than 1/4 tsp
• Pizza sauce - 2 tbsp

How to make Macaroni Pasta Pulao ?

Preheat oil in a pan. When oil is sufficiently hot, add cumin seeds. Reduce the flame. After sauteing cumin seeds, add thinly sliced ginger, brown cardamom (peel and use seeds) and whole spices. Saute for few more minutes and then add green peas. Cover and cook for 1-1.5 minutes.
Open the pan, add chopped capsicum and saute for 1.5 minutes. Keep stirring constantly and cook. When vegetables get crunchy, add tomatoes and cover again. Cook for 2 more minutes.



Once vegetables are cooked add pizza sauce, red chilly powder, salt, chopped cashews and boiled macaroni. Mix all ingredients really well.
Also add cooked rice (separate the granules) now and mix all ingredients really well. Steaming hot macaroni pulao is ready. Take it out in a plate and garnish with green coriander. Tempting and mouth drooling macaroni pulao is ready. Serve and enjoy eating.
Suggestion:

• You can use any other vegetables, apart from these, that you like eating. Also, you can select dry fruits as per your taste. 
• For 3-4 members
• Time - 35 minutes

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Paneer Pulao Recipe - Cottage Cheese Pulao

Paneer pulao made with basmati rice, green peas, paneer chunks and spices taste scrumptious. You can make paneer rice or paneer pulao any time or for any special occasion.

Ingredients for Paneer Mutter Pulao

• Basmati rice - 1 cup (200 grams)
• Paneer - 200 grams
• Green peas - 1/2 cup 
• Ghee - 2-3 tbsp
• Green coriander - 2-3 tbsp (finely chopped)
• Ginger paste - 1 tsp
• Salt - more than 1 tsp (or as per taste)
• Cumin seeds - 1/2 tsp
• Brown cardamom - 2
• Cinnamon stick - 1/2 inc
• Clove - 3-4
• Black pepper - 8-10
• Lemon - 1

How to make Cottage Cheese Pulao

Wash rice and soak them for 1/2 hour. Cook rice in microwave, pressure cooker or in any other vessel.
Dice paneer in 1/2 inch square chunks. Take some ghee in a pan and heat sufficiently. When oil is moderately heated, place paneer chunks in pan for frying. Keep flipping them from time to time until they turn golden brown in color. Take out the chunks once fried. Coarsely ground clove, black pepper, cardamom (peeled) and cinnamon stick. Add cumin seeds and coarsely grounded spices in left over ghee in wok and saute for few minutes. Add ginger paste and saute for few minutes. Now add green peas, stir all ingredients for 1 minute. Cover and cook the peas for 1-2 minutes.



Now add boiled rice, fried paneer chunks and salt into it and mix all ingredients really well. Also add lemon juice and mix again nicely. Turn off the flame and take out pulao in a plate. Paneer pulao is ready, garnish it with green coriander leaves and it will be ready to gulp!
Serve steaming hot paneer pulao with curd, chutney or pickle and relish eating.
Suggestion:

• You can skip the use of lemon juice as per your preference. 
• For 2-3 members
• Time - 40 minutes

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Cholia Pulao Recipe

Fresh green peas (Choliya) come in abundance during basant in New Year. These green chickpeas are used to make numerous dishes. Green chana pulao full of vitamin and fiber will be relished by every family member.

Ingredients for Green Channa Pulao Recipe

• Basmati rice - 1 cup
• Green chana - 1 cup
• Carrot - 1 (chopped in small chunks)
• Green coriander - 2-3 tbsp (finely chopped)
• Oil - 3-4 tbsp
• Lemon - 1
• Green chilly - 2 (chopped lengthwise)
• Ginger - 1 inch (sliced thinly and lengthwise)
• Brown cardamom - 2
• Cinnamon stick - 1 inch piece
• Clove - 3-4
• Black pepper - 8-10
• Cumin seeds - 1/2 tsp
• Salt - 1.5 tsp (as per taste)

How to make Green Channa Pulao Recipe

Wash rice thoroughly and soak in water for 1/2 hour. Take some oil in a pan and heat it. Place green chana and carrots in a pan and stir nicely. Cover and cook for 2-3 minutes on low flame until they get crispy. Now take them out in a separate bowl.
Add cumin seeds in leftover oil. After sauteing cumin seeds, add brown cardamom, cinnamon stick(chopped in small pieces), black pepper and clove. Saute for few minutes and add green chilly, ginger. Again saute for few minutes and add soaked rice, salt. Stir and roast for 2 minutes so that rice are nicely coated with spices. Add 2 cups of water and mix well. Cover and cook pulao for 5 minutes on low flame.



Open the lid and add roasted green chana, carrots, lemon juice and chopped green coriander. Mix all ingredients really well. Cover the rice again and cook on low flame. Check rice after every 5 minutes and stir really well. It takes 15 minutes to cook rice.
Turn off the flame and keep the rice as it is. After 10-15 minutes, choliya rice pulao will be ready. Serve steaming hot green chana pulao with curd, chutney, dal or sabzi and relish eating.

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Sweet Pongal Recipe

Sweet pongal is prepared for festivals in southern India. Its offered to Lord Krishna and is consumed as prasad. Sweet Pongal is traditionally prepared in heavy base wok but this can be prepared in pressure cooker very instantly and easily.

Ingredients for Sweet Pongal

• Rice - 1/2 cup (100 grams)
• Moong dal - 3 tbsp (25 grams)
• Jaggery - 1/2 cup (125 grams)
• Ghee - 2-3 tbsp
• Raisins - 1 tbsp
• Cashews - 8-10
• Green cardamom - 2
• Clove - 1
• Nutmeg - 1 pinch
• Salt - 1 pinch

How to make Sweet Pongal

Clean and thoroughly wash rice. Soak in water for 20 minutes and strain the water later. Also wash moong dal.
Preheat 1 tsp ghee in a pressure cooker. When ghee is sufficiently heated, add cashews and raisins into it. Saute for while until they turn slightly brown in color and take them out.
Add lentil in rest of the ghee. Saute the lentil for while and add rice into it. Now saute the rice as well and add 1.5 cups of water into it. Mix well. Crush green cardamom, clove and nutmeg to make powder.



Add clove, nutmeg powder and salt in dal-rice and mix well. Close the pressure cooker and after one whistle reduce the flame. Now cook for 2-3 minutes on low flame. Turn off the flame. After all steam escapes open the lid of pressure cooker.
Crush jaggery in small pieces. Place jaggery chunks and 1/2 cup water in any vessel and keep it on flame. Cook until jaggery melts completely. Jaggery syrup is ready, turn off the flame and strain the syrup using sieve.
Add the syrup in cooked dal and rice. Cook for another 2 minutes and add roasted cashews and raisins, Cardamom powder and ghee into it. Mix all the ingredients really well. Sweet pongal is ready, take it out in a bowl. Garnish with rest of the raisins-cashews and serve.
Suggestion:

• Quantity of jaggery can be increased or decreased as per your taste. 
• Color of sweet pongal depends on the color of jaggery. Jaggery with light color will give light color and dark colored jaggery will give dark color to sweet pongal.

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How to Cook Rice in a Microwave

Rice can be prepared with numerous styles, like over flame in any vessel, with or without maad or in pressure cooker. Rice can also be prepared in microwave very instantly and easily. Rice in microwave are prepared with maad but still come out nicely puffed.

Ingredients for Perfect Microwave Rice Recipe

• Basmati rice - 1 cup
• Ghee - 1 tsp

How to Cook Rice in a Microwave ?

Clean rice and wash them thoroughly. Soak the rice for half an hour. After 1/2 hour, drain the water.
Take microwave safe bowl, add rice, 2 cup water and ghee in to it. Cover the bowl and microwave for 10 minutes on maximum temperature. After this check the rice.



Take out the bowl from microwave, rice have got tender and soft. Also rice has doubled in its size. Rice is ready now. Keep the rice as it for 15 minutes as standing time.
Rice cooked in microwave are ready to be consumed. Serve arhar dal or any sabzi as per your taste with rice and relish eating.

• For 2 to 4 members
• Time - 15 minutes

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Mango Poori recipe

We have already prepared mango pickle, mango kalakand, mango halwa and mango kadhi. Today we will make soft and tasty mango poori.

Ingredients for Mango Poori recipe

• Wheat flour - 2 cup (300 grams)
• Mango pulp - 3/4 cup
• Powdered sugar - 2 tbsp
• Oil - 1 tbsp for kneading dough and for frying

How to make Aam ki Poori

Peel mango, dice and make paste from it. Take flour in bowl and add mango pulp, powdered sugar and oil. Mix all ingredients and knead bit stiff and tight dough for making pooris. If there is need to add water then with help of spoon add little amount of water at a time as per desire. Cover the dough and keep aside for 20 minutes to set.
Grease your hands with dough an knead dough until smooth. Make equal size parts from the dough. Round the dough balls and flatten them. Prepare all dough balls and cover them with a muslin cloth so that they don't dry up.
Preheat oil in a wok. Take one dough ball and place it on rolling plate. Start rolling from the corners into round poori with 3-3.5 inch diameter. Likewise roll 3-4 pooris and place them on plate.



Check whether oil is warm or not. For this drop a small piece of dough in oil, if it rises steadily and briskly to the top, then the oil is sufficiently hot to fry poorsi. Place one poori in oil. When poori floats on surface, press it gently with ladle to puff. Flip sides when it turns brown in color from beneath. Fry until it turns brown from both sides. Take out poori in a plate with absorbent paper. Likewise fry other pooris as well.
Tasty and appetizing mango pooris are ready. Serve hot with your favorite sabzi or pickle. These mango pooris can also be packed for kids tiffin and they will like them for sure.
Suggestion:

• Knead the dough nicely until smooth to get puffy pooris.
• Make sure the dough is not too hard or too soft for making pooris.
• Dough ball for making poori should be smooth and round in shape.
• Roll the poori equal from all sides, keeping it bit thick. 
• Oil for frying pooris should be hot aptly. If oil is too warm then pooris can burn.

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Choliya Puri recipe - Green Chickpeas Poori recipe

Poori made with green chickpea is delectable and appetizing. These can be prepared for any occasion or festival.

Ingredients for Green Chickpea Poori

• Wheat flour - 1 cup (150 grams)
• Green chickpea - 1/2 cup (60 grams) (fresh chana)
• Green coriander - 2 tbsp
• Fennel powder - 1 tsp
• Coriander powder - 1 tsp
• Green chilly - 1 (remove seeds and chop finely)
• Garam masala - 1/4 tsp
• Salt - 1/2 tsp (as per taste)
• Ginger paste - 1/2 tsp
• Oil - for kneading dough and frying pooris. 

Method for making Green chickpea poori

Wash chickpea thoroughly and strain water. Put chickpea in mixture grinder along with green chilly and grind coarsely.
Take flour in any bowl, add green chickpea, green chilly paste, ginger paste, 2 tsp oil, salt, fennel powder, coriander powder, garam masala and green coriander. Mix all ingredients really well. Now with help of lukewarm water knead hard dough for making pooris. Add little water at a time. For kneading this much amount of dough 1/4 cup of water is used. Cover the dough and keep aside for 20 minutes to set.
Grease your hands with oil and knead dough until smooth. Divide the dough into small equal parts. With this much quantity of dough 11-12 balls can be prepared. Flatten the dough balls. Likewise make all dough balls. Cover the dough balls with muslin cloth so that they don't dry.



Preheat oil in wok. Take one dough ball and place it on rolling plate. Roll into 3-3.5 inch diameter poori. Likewise roll 3-4 pooris and place on a plate.
When oil is heated, place one poori in wok. Press the poori gently with ladle, it will puff up immediately. Flip the sides once it floats on surface and fry until it turns golden brown from both sides.
Green chickpea poori is ready. Serve green chickpea poori with tomato sabzi, aloo matar sabzi or any other sabzi you relish the most, chutney, pickle, curd or raita and enjoy eating.
Suggestions:
Green peas poori can also be prepared with same method.

• For 2-3 members
• Time - 30 minutes

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Makki Paratha Aluwala

Everyone relish eating roti and paranthas made with maize flour and millet flour, especially during winters. If you stuff maize flour parantha with potatoes, they'll definitely taste delectable.

Ingredietns for Potato stuffed Makki ka paratha

• Maize flour - 1 cup (180 grams)
• Wheat flour - 1/2 cup (75 grams)
• Salt - more than 1/4 tsp 
• Carom seeds - 1/4 tsp

For stuffing:

• Boiled potatoes - 4
• Salt - 1/2 tsp (as per taste)
• Red chilly powder - less than 1/4 
• Ginger paste - 1/2 tsp
• Green chilly - 1 (finely chopped)
• Mango powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Green coriander - 2-3 tbsp (finely chopped)
• Oil - for roasting paranthas

How to make Aluwala Makki ka Paratha

Take maize and wheat flour in a big bowl. Add carom seeds and salt in flour and with help of lukewarm water knead soft dough. Cover and keep aside the dough for 10-15 minutes to set.
Peel boiled potatoes and mash them finely. Now add salt, red chilly powder, ginger paste, green chilly, mango powder, coriander powder and green coriander. Mix all ingredients really well. Stuffing is now ready.



15 minutes has passed and dough is now set. Now grease your hands with some oil and knead the dough again until smooth. Dough for making paranthas is now ready.
Preheat tawa. Take little amount of dough, equal to the size of guava and roll giving it a round shape. Dust with dry flour and place it on rolling pin. Now roll it into 3-4 inch diameter parantha. Place one part of stuffing over the rolled parantha. Lift parantha from all side and seal the stuffing nicely. Now press the dough ball gently with your fingers to flatten it. Dust it with dry flour and with help of rolling pin, roll making a thick parantha. Spread some oil over heated tawa and place the parantha gently over it.



When parantha turns darker on surface flip the side and cook until it gets brown spots. Spread some oil on the surface evenly. Flip the sides again and spread some oil on this side as well. Roast the parantha on  medium flame from both sides until it gets brown spots evenly.
Place the roasted parantha on bowl kept over a plate. Likewise make all paranthas. Potato stuffed parantha are ready. Serve these paranthas with curd, green coriander chutney, raita or any sabzi with thick gravy and enjoy eating.

• For 4 paranthas
• Time - 40 minutes

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Multigrain roti recipe

During winters try including millet and maize in your daily diet. Multigrain roti prepared with millet, maize, wheat and soya bean flour  we'll be liked by you for sure.

Ingredients for Multigrain Chapati

• Wheat flour - 1 cup
• Millet flour - 1/4 cup
• Maize flour - 1/4 cup
• Soya bean flour - 1/4 cup
• Gram flour - 1/4 cup
• Oil - 2-3 tsp (for kneading dough)
• Ghee - 2 tbsp
• Carom seeds - 1/4 tsp (optional)
• Salt - 1/2 tsp (as per taste)

How to make soft Multigrain Chapati

Take wheat flour in a big utensil and mix millet flour, maize flour, soya bean flour and gram flour into it. Also add carom seeds, salt and oil in the bowl. With help of lukewarm water, knead soft dough. Cover and keep aside the dough for 20 minutes to set.
After dough is set, take some dry wheat flour. Preheat a tawa. Take little amount of dough, equal to the size of lemon and dust with dry flour. Now roll it into 6-7 inch round roti. Make sure roti is not rolled too thinly or too thickly. Keep it bit thick. Place the rolled roti on heated tawa.



When roti turns darker on surface turn the side and roast the roti from beneath until it get brown spots. Meanwhile prepare second roti. Now take off the roti from tawa and roast directly on flame. Place the second rolled roti on tawa. With help of tongs, flip the roti and cook from both sides evenly until they get brown spots. Spread some ghee on roti and serve steaming hot or place it on a bowl kept above a plate. You can also keep the roti over a bowl kept inside the casserole. Likewise prepare all rotis.
During winters keep the rotis in casserole when slightly warm and during summers place in casserole when cool.
Suggestion:
For making multigrain flour roti, you can increase or decrease the quantity of any flour or can even omit the one you don't like. Apart from these, you can also add any other nutritious flour like jowar, ragi, moong dal flour and so on.

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Sweet Til Puri recipes

During winters everybody relish eating sweet poori prepared with sesame seeds, especially kids. We can even pack these in lunch box of children.

Sesame Seeds Sweet Poori recipes

• Wheat flour - 1 cup
• Sesame seeds - 2 tbsp
• Jaggery - 1/3 cup
• Ghee - 1 tbsp

How to make Sweet Til Puri Recipe

Take jaggery and 1/4 cup water in any vessel and cook until jaggery melts completely. Strain the jaggery water and use it for kneading dough.
Strain flour in any vessel. Add ghee and oil in flour and mix well. Pour the jaggery water in flour and knead bit tight and stiff dough for poori. Cover and keep aside the dough for 20 minutes to set. Dough for making pooris is now ready.



Preheat ghee or oil in a pan. Divide the dough in 10 equal parts and make round dough balls. Take 1 dough ball and roll into 3-4 inch diameter poori. Now place the rolled poori in hot oil. When poori turns puffy, flip the side and fry until it turns golden brown from both side.
Likewise fry all pooris.
Mouth watering sweet til (sesame seeds) poori is ready. Serve steaming hot poori with potato masala curry, peas-potato curry, tomato-potato curry or any other curry or sabzi you relish eating the most, curd, raita or chutney and enjoy eating.

• For 2 members
• Time - 35 minutes

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Bedmi Paratha Recipe - Urad Dal Mix Paratha

Crusty bedmi parantha, made with fine paste of soaked urad dal kneaded in dough, are very tempting and delicious to eat. These paranthas can be packed in tiffin for everyone.

Ingredients for Bedmi Paratha

• Wheat flour - 2 cup
• Urad dal - 1/2 cup
• Oil - for kneading dough and roasting paranthas
• Green coriander - 2 tbsp (finely chopped)
• Ginger - 1 inch
• Green chilly - 2
• Asafoetida - 1 pinch
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1/4 tsp
• Garam masala - 1/4 tsp
• Fennel powder - 1 tsp
• Salt - less than 1 tsp (as per taste)

How to make Urad Dal Mix Paratha

Take urad dal (soaked for 2-3 hours) in a mixture grinder. Also add green chilly, chopped ginger and grind coarsely. Now take flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil in a bowl. Mix all ingredients really well. Now add little water at a time and knead a soft dough (you can also roast the dal and stuff the paranthas with it). For kneading this much flour we have used more than 1/2 cup of water. Cover and keep aside the dough for 15-20 minutes to set.

After 20 minutes, grease your hands with some oil and knead the dough again. Take little amount of dough and make a round dough ball. Dust the dough ball with dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly. Fold the parantha in half moon shape and spread some oil on this side as well. Fold again giving it a cone or triangular shape. Dust it with dry flour and roll thinly in triangular shape (don't keep it too thin).
Preheat tawa. Now spread some ghee on the tawa and place the parantha over it. When upper side of the parantha turns dark, flip the side. Once the parantha is roasted from beneath, evenly spread some oil on the upper side. Turn the side and spread some oil on this side as well. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots. Take off the parantha from plate and place it over a bowl kept above a plate or on a plate with foil paper. Likewise prepare all paranthas.
Mouth watering and luscious bedmi paranthas are ready. Serve steaming hot paranthas with curd, chutney, pickle or any sabzi you like eating. Bedmi paranthas can be packed for kids in tiffin with sweet pickle or sweet sauce or chutney, they'll surely relish eating these.

• For 3-4 members
• Time - 35 minutes

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Gajar Stuffed Paratha Recipe | Carrot Paratha Recipe

Everybody loves eating paranthas in breakfast and if these paranthas are prepared differently then flavor is enhanced. Paranthas prepared with carrots tastes very delicious.

Ingredients for Gajar Stuffed Paratha Recipe
Wheat flour - 2 cup
Carrots - 1 cup (grated)
Green coriander - 2 tbsp (finely chopped)
Oil or ghee - 4 tbsp
Green chilly - 1-2 (finely chopped)
Ginger - 1 inch piece (grated)
Salt - less than 1 tsp (as per taste)
Cumin seeds - 1/4 tsp
Red chilly powder - less than 1/4 tsp
Coriander powder - 1/2 tsp
Mango powder - 1/4 tsp

How to make Carrot Paratha Recipe
Sieve wheat flour in a big bowl. Add 1/2 tsp salt and 2 tsp oil into it. With help of 1/2 cup water knead soft dough (for kneading dough, half the amount of water than flour is used. It depends on the quality or variety of flour).  Cover and keep the dough aside for 20 minutes to set.
Meanwhile prepare stuffing for the paranthas.
Preheat oil in a pan. When oil is sufficiently hot add cumin seeds and saute for while. After sauteing cumin seeds, add green chilly, ginger, coriander powder and saute the spices for few minutes. Now add salt, red chilly powder in grated carrots and saute the carrots for 2-3 minutes until water evaporates. Carrot filling is now ready.

Dough is also ready. Take little amount of dough (equal to the size of lemon) and roll in round shape. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Preheat tawa. Place 1-2 tsp stuffing over rolled parantha and lift the parantha from all sides to close the stuffing. Flatten the dough ball with your fingers so that stuffing gets spread evenly inside the parantha. Dust with dry flour and flatten some more with your fingers. Now roll into 6-7 inch diameter parantha.
Grease the tawa with some oil and with utter care place the parantha over the tawa. Cook until its roasted from beneath. When its roasted from beneath, spread some oil on the upper side and flip the parantha. Spread some oil on this side as well. Press the parantha with ladle gently and roast until it gets brown spots evenly on both the sides (Keep the flame medium. Increase the flame whenever required. This way you can prepare nicely roasted paranthas).
Take off the parantha and place it over a bowl kept above a plate. Likewise prepare all paranthas. Serve carrot stuffed paranthas with chutney, pickle, raita, aloo-tomato curry o any other sabzi you relish eating the most.
Time - 30 minutes
For 3-4 members

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Thalipeeth Recipe

Thalipeeth, a traditional recipe of Maharashtra, is prepared with multi grain flour, chilly-spices and fresh vegetables. Its a nutritious dish and making this is very easy.

Ingredients for Thalipeeth

• Thalipeeth bhajani flour - 1 cup
• Potato - 2 (boiled)
• Cauliflower - 1/2 cup (grated)
• Oil - 3-4 tbsp
• Salt - as per taste (less than 1/2 tsp)
• Turmeric powder - less than 1/4 tsp
• Red chilly powder - less than 1/4 tsp
• Green coriander - 2 tbsp (finely chopped)
• Green chilly - 1 (remove seeds and chop finely)
• Oil - 1 tbsp

How to make Thalipeeth

Bhajani can be easily bought from market. This flour is prepared with roasted lentils and wheat. Take bhajani flour in a big bowl and add salt, turmeric powder, red chilly powder, green coriander, green chilly, sesame seeds, grated cauliflower and potatoes (mashed finely). Also add 1 tsp oil and mix all ingredients nicely. With help of lukewarm water knead a soft dough.
Cover and keep the dough aside for 15 minutes to set. After 15 minutes, dough can be used for making thalipeeth.
Take little amount of dough (equal to the size of 1 medium lemon). Dust with dry flour and make a round ball. Flatten the dough ball into 2 inch diameter poori with help of your palm. Dust again with dry flour and roll into 3-4 inch diameter parantha. Make a small hole with help of your finger in the center.



Preheat tawa and grease it with some oil. Place the thalipeeth on tawa, when its roasted from beneath turn the side and spread some oil on the surface. Pour some oil in the hole, with this thalipeeth turns crispy and crusty from beneath. Flip the thalipeeth and spread some oil on the other side as well. With utter care roast thalipeeth until it turns crispy and gets brown spots on both sides.
2-3 thalipeeth can be roasted at once on a tawa. Likewise prepare all thalipeeth.
Crispy and delicious thalipeeth is ready. Serve thalipeeth with butter, curd, chutney or pickle and enjoy eating.
Suggestion:

• You can use any other vegetable like spinach, cabbage, onion and so on, as per your taste. 
• For bhajani flour: Take 1 cup rice. 1 cup millets, 1 cup jawar, 1 cup wheat, 1/2 cup chana dal, 1/2 cup urad dal, 1/2 cup moth dal, 1 tbsp coriander seeds and 1 tbsp cumin seeds. Dry roast all the ingredients separately until they turn slightly brown in color. Now mix all ingredients and ground to make flour. Bhajani flour is ready. 

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Besan Methi thepla recipe

Gujarati theplas are prepared with numerous styles. Try making misse theplas prepared from gram flour, wheat flour and spices. These can be packed in lunch or carry these when off for an outing. Methi theplas can be stored for 3-4 days.

Ingredients for Missa Methi Thepla

• Wheat flour - 1 cup (150 grams)
• Gram flour - 1/4 cup (25-30 grams)
• Fresh fenugreek leaves - 1/2 cup (finely chopped)
• Curd - 1/4 cup
• Oil - 1/4 cup (for kneading dough and applying on paranthas)
• Coriander - 1/2 tsp
• Salt - 1/2 tsp or as per taste
• Carom seeds - 1/4 tsp
• Red chilly powder - 1/4 tsp
• Turmeric powder - 1/4 tsp

How to make Methi Thepla ?

Take wheat flour in any vessel and add gram flour, red chilly powder, turmeric powder, coriander powder, salt, carom seeds, chopped fenugreek, curd and 2 tsp oil and mix well. With help of water knead soft dough. Cover and keep aside the dough for 20 minutes to rest.
Grease your hands with some oil and knead the dough until smooth.
Preheat a skillet. Take little amount of dough (equal to size of lemon) and roll giving it a round shape. Dust the dough ball with some dry flour and place it on rolling pin. Now roll thinly into 6-7 inch diameter thepla.



Now grease skillet with some oil and place the rolled thepla over the parantha. When theplas turn darker in color, flip the side and spread 1 tsp oil on the upper surface. Flip the side and spread some oil on the other side as well. Roast thepla on medium flame from both sides until it gets brown spots. Thepla is ready, take it off flame and place over a bowl kept above a plate. Likewise prepare all theplas. With this much dough, 11-12 theplas can be prepared.
Mouth drooling methi besan theplas are ready. Serve methi theplas with pickle, curd, chutney or any sabzi of your choice and relish eating.

• For 12 theplas
• Time - 30 minutes

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Bajra Aloo Mix Parantha Recipe

During winters everybody relish eating paranthas with millet, ragi or maize. Before winters come to end, try making tantalizing and spicy parathas with millet, potato and spices.

Ingredients for Bajra Aloo Mix Parantha

• Millet flour - 1 cup (150 grams)
• Wheat flour - 1/2 cup (75 grams)
• Boiled potato - 4 (200 grams)
• Curd - 2 tbsp
• Oil - 3-4 tbsp
• Green coriander - 2-3 tbsp (finely chopped)
• Red chilly powder - less than 1/4 tsp
• Green chilly - 1 (finely chopped)
• Ginger - 1/2 tsp (paste)
• Salt - more than 1/2 tsp or as per taste
• Turmeric powder - 1/4 tsp
• Carom seeds - 1/4 tsp

How to make Millet Flour Potato Mix Paratha

Take millet flour in any big bowl and add wheat flour, grated potatoes, ginger paste, green chilies, red chilly powder, salt, turmeric powder, carom seeds, green coriander, curd and 1 tsp oil into it. Mix everything together really well and knead the dough (use water if required to knead the dough).



Preheat a tawa. Take one lump from the dough (equal to the size of medium size guava), roll giving it a round shape. Dust it with dry flour. Now place dough ball over rolling pin and roll out into 3-4 inch parantha. Evenly, spread some oil over the rolled parantha and fold it into half. Now spread some oil over this and fold again giving it a triangular shape. Roll out this cone.
Spread some oil over the tawa and place the parantha over it. Keep the flame low and medium. When the parantha is slightly roasted from bottom, flip the parantha. When parantha gets brown spots on the other side, the spread some oil the upper side of the parantha. Flip the parantha and evenly spread some oil over this side as well. Roast the parantha until it gets nice brown spots on both sides and then place it over a plate. Similarly, prepare all the paranthas.



Steaming hot and scrumptious Bajra aloo parantha is ready. Serve these luscious paranthas with curd, chutney, pickle or your favorite sabzi.
Suggestions:

• Dough should be soft and tender. Use water only if required, as dough can be easily kneaded without water. 
• Roll the paranthas very gently else they might splatter while rolling.

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Sweet Paratha Recipe - Sugar Paratha Recipe

Sugar stuffed parantha or sweet parantha was one of the favorites among kids. Most of us must have relished eating this sweet parantha.

Ingredients for Sweet Sugar Paratha

• Wheat flour - 1 cup
• Ghee - 3 to 4 tbsp
• Salt - less than 1/4tsp
• Sugar - 2 to 3 tbsp

How to make Sweet Paratha

First, knead flour for  making paranthas. Take flour in a big bowl, add salt and 1 tsp ghee into it. Add water little by little in water and knead dough (during winter use lukewarm water for kneading the dough). For kneading this much quantity of flour, half a cup of water has been used. Cover the dough and keep it aside for half a hour to set.
Preheat a tawa. Take little amount of dough (equal to the size of lemon), roll and dust it with dry flour. Now roll it out into a poori with 3 inch circumference. Spread some ghee over it and place 1.5 tsp sugar over it. Lift the parantha from all sides and seal the sugar stuffing. Roll it back into a round dough ball.



Dust this sugar stuffed dough ball in dry flour and roll out into a parantha with 5 inch diameter. Roll the parantha very gently. Place the parantha over the tawa and when its roasted from beneath, flip the side. Spread some ghee over this roasted side. When the parantha is roasted from other side, flip it and spread some ghee over this side as well. Roast the parantha over medium flame until it get brown spots on both sides. Once roasted, take it off flame and place over a plate. Likewise roast all paranthas.
Delicious sweet paranthas are ready. If you open then from center, you can see sugar syrup inside. Kids relish eating these paranthas. Serve sweet parantha with jam, sauce or curd and enjoy eating.
Suggestion:
This scrumptious parantha can be packed in tiffin for kids. They will surely like to have these paranthas.

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Kathi Roll Vegetarian Recipe - Vegetable Frankie recipe

Prepare vegetable Frankie with your favorite vegetables and paneer. Stuff this stuffing in a soft roti or parantha, fold in a special way to serve. Everybody will surely like it.

Ingredients for Vegetable Frankie recipe

For Dough

• Wheat flour - 1 cup
• Refined flour - 1 cup
• Oil - 2 tbsp
• Salt - 1/2 tsp
• Desi ghee - 2 to 3 tbsp (for applying over roti or paratha)

For stuffing:

• Tomato - 1 (finely chopped)
• Capsicum - 1 (finely chopped)
• Paneer - 200 grams (small chunks)
• Cabbage - 1 cup (finely chopped)
• Green peas - 1 cup
• Oil - 2 tbsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1 pinch
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Green chilly - 1-2 (minced)
• Ginger - 1 inch piece (grated)
• Green coriander - 2 tbsp (minced)
• Red chilly powder - 1/4 tsp
• Salt - more than 1/2 tsp (as per taste)

How to make Kathi Roll Vegetarian Recipe

Take wheat flour and refined flour in any big bowl, add salt and oil into it and mix. With help of lukewarm water, knead soft dough (add water little by little). A cup of water has been used for kneading this much quantity of flour. Cover the dough and keep aside for 20 minutes to set. Dough will get puffy. Meanwhile prepare the stuffing.
Add half the amount of oil in a pan. When oil is sufficiently hot, add green peas and saute for 1 to 2 minutes until they get little crunchy. Cover and cook for 1 minute. Take out roasted peas in a bowl. Add cabbage and capsicum in the oil and saute for 1 to 2 minutes. Keep them bit crunchy.
Place rest of the oil in the oil. When oil is sufficiently hot, add cumin seeds, turmeric powder, coriander powder, chopped tomatoes, green chilly, ginger and red chilly powder into it. Stir with a spatula and cook until tomatoes get soft. Now add paneer, salt and roasted vegetables and mix everything really well. Mix green coriander as well. Stuffing is now ready.
Prepare roti:
Preheat a skillet over flame. Take a small lump from the dough (equal to the size of small guava) and roll giving it a round shape first and then flatten (like a peda). Dust the dough ball with some dry flour and place it over rolling board. Now roll it out thinly with 8 to 10 inch diameter roti. Place the rolled roti over tawa. When roti is slightly roasted, flip it and roast from other side. When it gets brown spots, take it off tawa and roast directly on flame. Apply some ghee over the roti and place it over a plate with absorbent paper or aluminium foil. Prepare rest of the rotis, similarly.



If kids relish eating paranthas, then prepare a parantha instead of roti for them. Roll like a roti but apply some ghee on the parantha and roast until it gets brown spots on both sides. Prepare as  many paranthas as required.
Prepare Frankie:
For this, place roti or parantha over a plate and spread chutney or any other you like eating the most. Now place 2 to 3 tbsp stuffing over the roti. Fold from one side first, covering the stuffing and then fold from the other side as well, covering the stuffing completely. Cover the half part with aluminium foil and place it over a plate. You can serve steaming hot rolls like this to kids.
Kids, often don't like eating spicy, so in this case serve them the rolls without applying any chutney. Just place the stuffing, fold and make the frankie. Kids relish eating the tomatoes the most, so layer some tomato sauce over the roti first and then place the stuffing and make frankie. Similarly, prepare parantha frankie.
Suggestion:
You can use any vegetables like beans, cauliflower or carrots or boiled potatoes for making the stuffing. Omit the ones you don't like eating.

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Methi Stuffed Paratha Recipe

Methi parantha can be prepared by kneading fresh fenugreek leaves in flour or by stuffing it in parantha. Serve piping hot Methi stuffed parantha with curd, pickle or butter in breakfast, everybody will relish eating it.

Ingredients for Fenugreek leaves Paratha

• Wheat flour - 2 cup (300 grams)
• Fenugreek leaves - 250 grams (small bunch)
• Oil - 3 to 4 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - 1/4 tsp
• Green chilly - 2 (minced)
• Red chilly powder - 1/4 tsp
• Salt - 3/4 tsp or as per taste

How to make Stuffed Methi Paratha

Remove stalk and clean. Wash the leaves twice with water thoroughly and place them in a sieve until dry. Now chop them finely.
Take flour in any vessel. Add 1/2 tsp salt and 2 tsp oil into it and mix well. Now with help of water knead soft dough. Cover and keep the dough aside for 15 to 20 minutes to set. Dough for making parantha is ready.
Make Stuffing:
Add 2 tsp oil in a pan. When oil is sufficiently hot add asafoetida, cumin seeds into the pan. After sauteing cumin seeds add minced green chilly, fenugreek, salt and saute for while. Also add red chilly powder. Saute the stuffing for 2 to 3 minutes. Stuffing is now ready. Turn off the flame and take out stuffing in a plate and use once it cools.
Dough is also ready. Grease your hands with some oil and knead the dough again. Place a tawa on the flame and heat sufficiently. Make one lump from the dough and roll giving it a round shape. Dust the dough ball with some dry flour and roll it out in a round circle with 3 to 4 inch diameter. Place 2 tsp stuffing over the rolled parantha. Now lift the parantha from all sides sealing the stuffing.



Flatten the stuffed dough ball with your finger. Dust the dough ball again with dry flour and roll it out in a parantha with 5 to 6 inch diameter.
When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa. Flip the sides when its slightly roasted from beneath. When the parantha is roasted from other side as well, spread some oil on the upper side and flip the side. Spread some oil on the other side as well and press gently with a ladle until it gets brown spots on both the sides. Take off the parantha from tawa and place it over a bowl kept above a place or serve it directly. Similarly, roast all paranthas.
Serve piping hot stuffed parantha with aloo matar sabzi, matar paneer sabzi, curd, chutney, pickle or any other dish you like eating.

• For 2 to 3 members
• Time - 35 minutes

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Sindhi Koki Recipe

Sindhi koki roti is prepared with again roasting raw roti made of wheat flour and spices and is usually served in breakfast. But this roti can also be packed in lunch or carry for outings.

Ingredients for Sindhi Koki

• Wheat flour - 1 cup (150 grams)
• Ghee - 3 to 4 tbsp
• Green coriander - 2 to 3 tbsp (finely chopped)
• Mint sprigs - 2 tbsp
• Ginger - 1 tsp (grated)
• Green chilly - 1 (minced)
• Turmeric powder - 1 pinch
• Asafoetida - 1 pinch
• Cumin seeds - 1/4 tsp
• Dry Pomegranate seeds - 1/4 tsp
• Carom seeds - less than 1/4
• Black pepper - less than 1/4 tsp (coarsely crushed)
• Salt - more than 1/4 tsp or as per taste

How to make Sindhi Koki

Take wheat flour in a big bowl and add turmeric powder, carom seeds, cumin seeds, green chilly, ginger, black pepper, salt, dry pomegranate seeds, asafoetida, green coriander, mint  sprigs and 1 tbsp ghee into it. Mix everything really well and now with help of water knead soft dough, same as required for making paranthas. Cover and keep the dough aside for 10 to 15 minutes to set.
Knead the dough again, until smooth. Preheat tawa over a flame. Make a lump from dough and roll giving it a round shape. Dust the dough in dry flour and roll out into a roti with 3 to 4 inch diameter. Now place this rolled chapatti over the tawa.



Roast the chappati on both side for about 30 to 40 seconds and take it off flame. Place it over a rolling pin and mash it. Now roll it back into a round dough ball and roll out again into a chappati with 3 to 4 inch circumference.
Now spread some ghee over the tawa and place the koki over it. When koki gets darker on the surface, flip the side. When its roasted from beneath, spread some ghee over the upper side. Flip again and spread some ghee over this side as well. Roast the koki on medium flame until it gets brown spots on both sides. Take off koki from flame and place it over a plate. Likewise prepare all koki.
Steaming hot koki is ready. Serve tantalizing koki with koki, chutney, pickle or any other things.
Suggestion:

• If you relish eating onions then take 1 onion and chop it finely. Mix it in flour and make koki.
• For 5 to 6 koki
• Time - 30 minutes

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Chapati with Flax seeds - Alsi ki Roti Recipe

Flax seeds with more nutritional value, Omega 3 fatty acid, Lignan and fibre than walnuts and Almonds, can be consumed daily by mixing it in roti.

Ingredients for flax seeds mixed chapati

• Wheat flour - 1 cup (150 grams)
• Cumin seeds - 1/4 tsp
• Salt - 1/2 tsp
• Flax seeds powder - 2 tbsp (11 grams)
• Ghee - 2 tbsp

How to make Roti with Flax Seeds

Take wheat flour in any big bowl. Now add cumin seeds, salt, flax seeds powder and 1 tsp ghee into it. Mix well. Add water little by little and knead soft dough. Cover the dough and keep it aside for 20 to 30 minutes to set.
After 20 to 30 minutes, dough will be ready. Grease hands with some oil and knead the dough again until smooth. Preheat a tawa. Make small lumps from the dough and roll giving it a round shape. Dust the dough ball with dry flour and roll equally from all sides. Dust this rolled chapatti with dry flour again and remove the excess flour.
Place the dusted chapatti over a rolling board and roll it out equally from all sides with equal thickness. Place the rolled chapatti over tawa. When the chapatti is roasted from beneath, it gets darker on the surface. Flip the chapatti and roast from another side as well. Meanwhile roll second chapatti.



When roti gets brown spots on other side, take it off tawa and roast directly over the flame and roast from the side with brown spots evenly with help of tongs until it gets nice brown spots. Make sure that spots appear brown in color. Flip the roti and roast from other side as well. Hold the chapatti with tongs and roast from all sides until it gets light brown spots.
Roti is now roasted, apply some ghee over it and place over a bowl kept above a plate. Likewise prepare all rotis. Serve flax seed roti with dal, sabzi, raita, curd, pickle, chutney and relish eating.
Suggestion:

• For making Flax seed powder, clean the seeds and grind them finely. 
• For making 6 to 7 rotis
• Time - 25 minutes

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Bread Kulcha Recipe - Kulcha Bread Recipe

Bread kulcha is one of the famous street food which is prepared with flour by adding yeast. Make these mouth drooling bread kulcha on any holiday and serve fresh oven bread kulcha with chole masala.
Everybody will relish eating it.

Ingredients for Bread Kulcha

• Refined flour- 2 cup (250 grams)
• Oil - 2 tbsp
• Dry fenugreek leaves - 1 tsp
• Instant dry active yeast - 1 tsp
• Salt - 1/2 tsp or as per taste
• Sugar - 1 tsp

How to make Kulcha Bread ?

For making bread kulcha, take refined flour in a bowl and add instant dry active yeast, salt, sugar and 1 tbsp oil into it. With help of lukewarm water, knead soft dough. Grease your hands with some oil and knead the dough for 5 minutes. Lift, knead and flip the dough until smooth and soft.
Grease the dough with oil from all sides and cover the bowl with a thick towel. Now place it at a warm place for 2 to 3 hours to ferment. Dough will get double than its actual size.
Remove the towel from bowl and knead the dough again. Divide the dough in 4 to 5 equal parts. Take one lump, dust with dry flour and roll it lengthwise. Now sprinkle 1/2 tsp dry fenugreek leaves over the kulcha and press it gently with your hand. With help of rolling pin, roll it out lengthwise.



Take baking tray and grease it with some oil. Place the kulcha over baking tray. Cover the tray and keep it aside for 1/2 hour.
Preheat oven at 180 degree centigrade and bake the kulcha for 10 minutes on 180 degree centigrade.
After 10 minutes, take out the tray from oven. Kulchas should be golden brown in color from both sides. Kulchas are ready. Kulchas can be stored in refrigerator for 3 to 4 days. Serve kulchas with chole, chutney, pickle, jam and relish eating.
Suggestion:

• Instant dry active yeast is added directly in maida while kneading. But if you have dry active yeast then soak it in 2 to 3 tbsp lukewarm water and add little amount of sugar as well. Keep it aside for 10 minutes and yeast will be activated. After this add this to dough. 
• For 2 members
• Time - 45 minutes

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Missi Paratha Recipe

Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make traditional missa masala parantha and serve with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed for lunch for kids.

Ingredients for Missa Paratha

• Wheat flour - 1 cup
• Gram flour - 1/2 -1 cup
• Asafoetida - 1 pinch
• Carom seeds - 1/4 tsp
• Ginger - 1 inch piece (make paste)
• Red chilly powder - less than 1/4 tsp
• Cumin seeds - 1/4 tsp
• Salt - as per taste (1/2 tsp)
• Turmeric powder - 1/4 tsp
• Green coriander - 1/4 tsp
• Oil - 2 to 4 tsp (to knead dough and apply on paranthas) 

How to make Missa Besan Paratha

Take wheat flour, gram flour, oil, salt, red chilly powder, turmeric powder, cumin seeds, asafoetida and green coriander in a big bowl. Now mix everything really well and with of water knead soft dough. Cover and keep aside the dough for half an hour to set.


Preheat a tawa. Make small lump from the dough (equal to the size of small lemon). Roll into a round dough ball and then dust with some dry flour. Place it over rolling board and roll out thinly into a parantha with 2.5 to 3 inch diameter. Spread some oil over the rolled parantha. Lift the dough from all sides, closing the parantha. Now again dust this round dough ball with some dry flour. The moment parantha starts sticking to the board, dust it again with dry flour and roll out thinly.



Place the parantha over medium hot tawa, flip the sides when its slightly roasted from beneath. When parantha is slightly roasted from the other side and brown spots appears on it then spread 1 tsp oil over the top surface and flip the parantha. Apply some oil on the other side as well. Press the parantha with a spatula and roast it gets brown spots and then flip the sides. Roast the parantha until it gets brown spots evenly on both sides. Take off the parantha from flame and place it over a bowl kept above the plate or serve it directly. Likewise fry all paranthas.
Missa parantha can also be prepared in triangular shape. For this, make a round dough ball similarly. Dust it with some dry flour and place it on rolling board and roll out in a parantha with 6 to 7 inch diameter. Spread 1/2 tsp oil over the rolled parantha and fold it into half. Spread oil over the folded side and fold it again giving it a cone shape. Dust the cone with dry flour and roll out in triangular shape. Place the rolled parantha over the tawa and roast similarly like that of round parantha, until it gets brown spots evenly on both sides.
Masala missa parantha is ready. Serve with curd, chutney, pickle, aloo tamatar sabzi or any other sabzi you like.

• For 2 to 3 members
• Time - 35 minutes

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Soya Granules Paratha recipe

Paranthas stuffed with spices and soya granules are not only scrumptious to eat but also are full of Protein. Pack them for kids with any sauce or chutney.

Ingredients for Soya chunks paratha

• Wheat Flour - 2 cups
• Oil - 1 tbsp
• Salt- 1/2 tsp or as per taste
• Soya granules - 1 cup
• Capsicum - 1/2 cup (finely chopped)
• Green coriander - 2 to 3 tbsp
• Oil - 4 to 5 tbsp
• Green chilly paste - 1/2 tsp (optional)
• Asafoetida - 1 pinch
• Cumin seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Salt - 1/2 tsp or as per taste

How to make soya keema paratha

Take 1 cup in any vessel and place it on flame. When water is hot enough, turn off the flame and place soya granules into it. Cover and keep aside for 10 minutes. Take flour in any vessel. Add oil and salt in flour. Mix well and with help of water knead soft dough. Cover the dough and keep it aside for 20 minutes to set. Preheat a pan with 1 tbsp oil. When oil is hot, add cumin seed. After sauteing cumin seeds, add green chilly paste, ginger paste, asafoetida and capsicum. Saute for few more minutes and add soya granules and salt. Mix all ingredients really well.
Stir the stuffing for 2 minutes constantly and mix some green coriander as well. Turn off the flame and take out stuffing in a bowl.



Dough is now set, knead it again until smooth. Preheat a tawa over flame. Make a lump from dough and give it a round shape. Dust the dough ball with some dry flour and roll it out in a round parantha with 4 to 5 inch diameter. Spread some oil over the rolled parantha (you can also stuff parantha without spreading oil), place 2 tsp stuffing over it and lift the parantha from all side to close the stuffing.
Gently flatten the stuffed dough ball with your fingers. Dust with dry flour and roll out gently into parantha with 5 to 6 inch diameter.
When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa and flip the sides when it is slightly roasted from beneath.
When paranthas is roasted from other side, apply some oil on the surface of parantha and spread it evenly. Now flip the parantha and apply some oil on the other side as well. Roast while pressing it with spatula. Roast the parantha until it gets brown spots on both sides evenly. Take off the parantha from tawa and place it over a bowl kept above plate or serve it directly. Likewise fry all paranthas.
Serve piping hot soya granules parantha with curd, chutney or tomato sauce and relish eating.
Suggestion:
You can also add potatoes or paneer in the soya granules, as per your preference and taste.

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Lachha Paratha Achari recipe

Often we consume all the pickle and what we are left with is its masala and oil. Try making achari lachha parantha with this oil and masala. Your entire family will relish eating it for sure. These can also be packed in lunch for kids.

Ingredients for Achari Layered Paratha

• Wheat flour – 2 cup (300 grams)
• Pickle masala – 3 to 4 tbsp
• Oil – 3 to 4 tbsp
• Salt – ½ tsp or as per taste

How to make Achari Lachha paratha

Take flour in any vessel. Add ½ tsp salt and 2 tsp oil in flour and mix well. Now with help of water knead soft dough. Cover the dough and keep it aside for 20 minute to set.
Dough is set, grease your hands with some oil and knead it again until smooth.
Preheat a tawa.
Make a small lump from the dough and make a round ball. Dust the dough ball with dry flour and roll it out in a parantha with 10 to 12 inch diameter thinly. Spread 1 tsp pickle masala over the rolled parantha and fold the paranthas as shown. Roll the folded parantha in a round dough ball. Dust the dough ball with dry flour and roll it out in a parantha with 7 to 8 inch diameter.



When tawa is hot, spread some oil over it. Place the parantha over the tawa and when it’s roasted from beneath, flip the side. When parantha is roasted from beneath, apply some oil over the upper side and then flip the side. Apply some oil on the other side as well and roast with pressing it with a ladle. Roast until it gets brown spots on both sides. Take off the roasted parantha from tawa and place it over a bowl kept above a plate or serve it directly. Likewise roast rest of the paranthas.
Serve piping hot achari laccha parantha with curd, green coriander chutney and relish eating.

• For 4 to 5 paranthas
• Time – 35 minutes

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Easy Buttermilk Biscuit Recipe

Freshly oven made buttermilk biscuits have a very tempting taste. Making puffy and crusty buttermilk biscuits is more then easy.

Buttermilk Biscuit Ingredients

• Maida - 2 cup (220 grams)
• Butter - ½ cup (100 grams) (salted)
• Buttermilk - ¾ cup (sweet)
• Baking soda - ¼ tsp
• Baking powder - 1 tsp
• Sugar - 1 tsp

How to Make the Best Buttermilk Biscuits from Scratch

Cut butter in small pieces.
Firstly take big bowl and add maida, baking soda, baking powder and sugar. Mix all these dry ingredients very nicely. Now add butter chunks into it and mix with hands nicely. Add buttermilk as well and mix all ingredients and bind the dough. Dough for buttermilk biscuits is ready.
Roll dough giving it a round shape. Spread some dry flour on a board and place dough on it. With help of your hands flatten it in with ½ inch thickness. Take a glass or bowl for cutting biscuits. Place the mild on top of the prepared sheet and cut biscuits. Keep the biscuits in a baking tray at distance. Make biscuits form rest of the dough like wise. Grease all biscuits with butter with help of a brush.



Preheat oven at 180 degree centigrade. Place the biscuits tray at the middle rack and set oven at 180 degree centigrade for 15 minutes. Check after 15 minutes. Biscuits have become golden brown, they are now ready. If biscuits have not turned brown then bake them for 3-5 more minutes.
Keep the baked biscuits on wire rack so that they turn frigid. Crusty-brittle buttermilk biscuits are ready. Store the biscuits in air tight container for up to 15-20 minutes and enjoy eating.

Suggestion:

• If you are using slated butter for making buttermilk biscuits then don’t add salt in the batter, but if using unsalted butter then add ½ tsp butter.
• While baking biscuits keep a constant check as time varies in different oven models.

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Masala Dal Bati recipe in OTG

Baati made in tandoor is very tempting but it can also be prepared in oven. If baati is stuffed with potato-peas then it gets more appetizing. Today we will make baati in oven.

Ingredients for Stuffed Masala Dal baati

For dough:

• Wheat flour -2 cup
• Semolina - ½ cup
• Ghee - 1/3 cup
• Salt - ¾ tsp
• Carom seeds - ½ tsp
• Baking soda - ¼ tsp

For stuffing:

• Potato - 2 (boiled)
• Green peas - ¼ cup
• Green coriander - 2 tbsp
• Oil - 1 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - ¼ tsp
• Ginger - ½ inch piece (grated)
• Green chilly - 1-2 (finely chopped)
• Mango powder - ¼ tsp
• Coriander powder - ½ tsp
• Salt - ½ tsp (as per taste)
• Turmeric powder - ¼ tsp
• Red chilly powder - ¼ tsp

How to make Stuffed Dal Bati in OTG

Mix flour and semolina in a big utensil. Also add salt, carom seeds, baking soda and ½ amount of ghee (2 tbsp ghee) and mix all ingredients nicely. Add little water at a time and knead dough. Don’t make dough too soft just mix it really well. To knead this much quantity of dough we have used less then 1 cup water. Cover the dough and keep it aside for ½ hour for fermenting.
Stuffing for Masala Dal Baati
Peel potatoes and mash them finely. Heat oil in a pan. When oil gets hot add cumin seeds and asafoetida and sauté for few minutes. Now add ginger, green chilly, turmeric powder, coriander powder and peas. Sauté for 2 minutes. Also add potatoes, salt, mango powder, red chilly powder and green coriander. Mix all ingredients nicely. Stuffing is ready.
After ½ hour grease hands with ghee and knead the dough again. Dough for making baati is also ready.
Make balls from dough. Keep the size equal to the size of ball required for making chapatti (we can make 12 balls from this much dough). Take one ball and flatten it into 2-3 inch diameter circle with help of your hands and place 1-1.5 tsp stuffing on it. Seal it from all sides giving it a round shape. Place the baati on baking tray. Like wise prepare all baati’s.


 
Bake Dal Bati in Oven
Preheat oven at 230 degree centigrade. Place tray at middle rack of the oven and set it on 230 degree centigrade for 10 minutes. After 10 are over take them out and check. It is little brown in color; bake it for 2 more minutes on same temperature. Baati has become golden brown, it is now ready.
Dip piping hot baati in ghee and place back on the tray. Baati for serving is ready. Serve piping hot baati with mix dal or Arhar dal and chutney.

Suggestion:

• You can make stuffing from peas-paneer, mix vegetables, dry fruits or dal accordingly.
• Baking time may vary with different oven models. So bake baati for 10 minutes and then check. Bake until baati gets golden brown.

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Salted Ajwain Cookies Recipe

Ajwain (carom seeds) cookies are liked the most because of their salty, sweet as well as carom seeds taste. Serve during supper and enjoy eating.

Ingredients for Sweet and Salted Ajwain Cookies

• Maida - 2 cup
• Butter - more then ½ cup (125 grams)
• Powdered sugar - ¼ cup (2-4 tbsp)
• Milk - ¼ cup
• Carom seeds - 1 tsp
• Salt - ½ tsp

How to make Salted Ajwain Biscuits

Take out maida in a big bowl. Add sugar, carom seeds, salt and melted butter and mix nicely. Also add 2-3 tbsp milk and mix well. If dough remains dry then add 1-2 tbsp more milk. Mix and keep binding the dough as well. Cover the dough and keep it aside for 20 minutes for fermenting. Dough for making cookies is ready.
Spread some dry flour on the board. Place the dough on top of the board, roll and flatten with hands. With help of rolling pin roll the dough in ½ cm thick sheet. For cutting cookies you can use cookies cutter, bottle cap, bowl or glass.
Dust the cookies cutter with dry flour. Place it on rolled sheet and press gently for cutting cookies. Cut cookies from entire sheet and place them on baking tray at some distance. Cut cookies from leftover dough as well in similar manner.



How to bake cookies:
Preheat oven at 180 degree centigrade. Place the cookies tray in oven and set the oven at 180 degree centigrade for 10 minutes. Check after 10 minutes. If cookies are light brown in color, bake for 2-5 more minutes until they turn golden brown in color.

Suggestion:
If using salted butter for making cookies then there is no use to add salt. 

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Egg less Fruit and Nut Cake Recipe

Egg less fruit and nuts cake is very pleasing in taste and is liked by almost everyone. Do make this egg less dry fruit cake for your kids, especially during winters to give them loads of energy.

Ingredients for Egg-less Fruit and Nut Cake

• Maida - 1.5 cup
• Powered sugar - ¾ cup
• Butter - ¾ cup
• Milk - ¾ cup
• Cashew nuts - ½ cup
• Walnuts - ½ cup
• Raisins - ½ cup
• Almonds - ½ cup
• Baking soda - ½ tsp
• Baking powder - 1 tsp
• Tutti fruity - ½ cup
• Condensed milk - ½ cup

How to make Eggless Fruit and Nut Cake

Finely chop cashew nuts, walnuts and raisins. Remove the stalk of raisins and clean with a cloth. Add baking soda and baking powder in maida and strain it twice with help of a sieve. This makes all ingredients blend nicely.
Melt the butter completely and let it come to normal temperature. Now take butter, powdered sugar and condensed milk in a big bowl. Mix all ingredients really well. Whisk until mixture appears to be puffy.
Add half of the milk in the mixture and mix well. Now add half of the maida and mix nicely. Also add rest of the milk and maida and whisk the mixture really well. now add chopped dry fruits, raisins and tutti fruity and mix all ingredients nicely. Batter for making cake is ready.
Preheat oven at 180 degree centigrade.
Grease the container with butter or ghee from all sides. Place a butter paper at the bottom of the container and grease it as well. 



Pour the cake mixture in the container and pat it on surface so that the batter gets even. Place the container in oven and set the oven at 180 degree centigrade for 25 minutes. Check the cake after 25 minutes. Cake has not turned brown yet, bake it for 10 more minutes. Check the cake now. For this insert a knife, if it comes out cleans then the cake is ready and if the batter sticks to the knife then bake for 10 more minutes. Keep checking in the same manner and bake the cake. It takes 40-50 minutes for baking cake completely.
When cake gets frigid, run the knife all around the container so that it gets separated easily. Place a plate on top the container and flip it. Cut into pieces with nay size of your preference and enjoy eating.
Store the frigid cake in air tight container in refrigerator and enjoy eating for a month.

Suggestion:
Baking time varies as per the models of oven. Bake the cake for 25 minutes first at least and then keep checking after set time intervals.  

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Tutty Fruiti Recipe - Indian Candied Fruit Cubes Recipe

Indian tutti fruity or tutti fruity is often used in making cake, cookies, biscuits and ice cream. Usually is easily available in market. If gets hard to find tutti fruity in market make it in your home with ease. 

Ingredients for Tutti Fruity

• Raw papaya: 400 grams
• Sugar - 400 grams
• Color - yellow and red
• Essence - vanilla and poppy seeds

How to make Tutti Fruity at home?

Wash papaya, peel, remove seeds and chop finely.

Blench the papaya pieces:
Drench the papaya pieces in boiling water and let it boil for 3 minutes. Turn off the gas and soak the pieces for 5 minutes in same water. Now take the papaya pieces from water. Pieces are blenched now.

Cook blenched papaya pieces in sugar syrup:
Take sugar in a pan and add 500 gram water (2.5 cups). Cook until sugar dissolves completely. Add blenched papaya pieces in sugar syrup now and cook until sugar syrup gets viscous (sugar syrup should have one thread consistency). Sugar syrup has become viscous and papaya pieces have cooked completely. Turn off the gas and let the pieces get frigid. Add 2-3 drops of vanilla essence in syrup coated papaya pieces.



Color the sugar syrup coated papaya pieces:
Equally divide the papaya pieces into three parts. Dissolve each color separately in different bowls. Add 2 pinch of yellow in a bowl and mix one part of the sugar coated papaya pieces into it.
Add 2 pinch red color in separate bowl and add second part of the papaya pieces into it. Leave the third part of papaya pieces as it is .i.e. without adding any color.
Now keep these papaya pieces soaked in color and sugar syrup aside for 12-24 hours so that they get sweet and colored properly.
After 12-24 hours take out the pieces form sugar syrup and place them on a wire net placed on top of the plate. Extra sugar syrup will get drained out and keep the papaya pieces until the stickiness dries up completely. Store the tutti fruity in any container and use whenever you want.

Suggestion:
Tutti fruity is often made in three colors .i.e. red, green and yellow. You can use any food color which is available with you for making tutti fruity. 

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Apple Eggless Cake in Microwave Recipe

Cakes are often made in oven with nice brown crust. It takes 40-60 minutes for baking cake in oven. But cake in microwave can be prepared in 5-7 minutes. The only point to take in note is cake baked in microwave doesn't get brown crust and remains bit juicy. It is very much pleasing in taste. Today we will make eggless apple cake in microwave.

Ingredients for Eggless Apple Cake in Microwave

• Maida - 1 cup
• Apple - 1
• Butter - ½ cup
• Sugar - ½ cup
• Cashew nut - 2 tbsp
• Walnuts - 2 tbsp
• Baking powder - 1 tsp
• Baking soda - ¼ tsp

How to make Eggless Apple Cake in Microwave

Firstly prepare apple sauce. Peel apple and grate them finely. Place the grated apple in pan and add sugar into it. Stir after every 1-2 minutes and cook on medium flame until sugar dissolves completely and gets thick consistency. Apple sauce is now ready; let it get frigid at normal temperature.

Prepare batter for cake: add baking powder and baking soda in maida and mix all ingredients nicely. For this strain the mixture twice with help of a sieve.



Take melted butter in any utensil. Add apple sauce in butter and whisk until it becomes fluffy. Add half the amount of milk and mix well. Also add maida mixture into it. Add some more milk and whisk the batter really well. Batter for making apple sponge cake is ready.
Take a microwave safe bowl. Grease the bowl from all corners. Place a batter paper in the bottom of bowl and grease it as well. Pour the cake batter in container. Pat the container on surface so that batter gets even.
Place the container in microwave and bake for 4-5 minutes. Take out the cake and check after two minutes. For this insert a knife in cake, if the batter doesn’t sticks to knife that means cake is ready. But if the batter sticks to knife, then bake the cake for 1-2 more minutes and check. Cake is ready now.
After cake gets frigid, separate it from bowl after running knife all around the corners. Place a plate on top of the container and flip it. Cut into pieces and serve. Store it in an air tight container and enjoy eating for up to 10-12 days.

Suggestion:

• While making cake batter, make sure the batter is not too thick or too thin in consistency.
• There should not be any lumps in the batter.
• While baking cake in microwave, bake it for few minutes first and then check. Repeat the process until cake is baked.
• If you want, garnish the cake with thinly sliced apple pieces.

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