Happy karwachauth beautiful ladies…..

On My husband demands today I make  a famous Maharashtrian dish PURANPOOLI


Puran poli


Dough Preparations:

Whole wheat: 1 bowl

All purpose flour:1 bowl

Grated Jaugry (Gur) : 3/4cup

Ghee: 1/2cup

Cardamom powder: 1/2tsp

Chopped almond: 2 tbsp

Soaked gram dal: 1 bowl

Salt as per taste


  1. Mix gram dal in 4 tbsp of water and boil in cooker till two whistles. Take it out and grind it without water in grinder to make paste.
  2. Take wheat flour, salt, all purpose flour and 2 tsp ghee in large bowl and mix properly and make dough with lukewarm water and kept for 10-15 minutes.
  3. Put pan on gas then add 2 tsp ghee and grated jaugry. Heat it on medium flame till jaugry melt then mix the dal mixture in it properly and cook it for 8-10 minutes. Add cardamom powder. Cool it for 10-15 minutes.
  4. Make round balls from the dough and  stuff  with the jaugry dal mixture  then press it
  5. Now roll them into circular shape for parathas.
  6. Cook then on a tava or pan. Apply ghee on both sides and cook it on medium flame.
  7. Cut Paratha in 2 or 4 pieces.
  8. Garnish with chopped almond.

Pooranpooli is read to serve and enjoy with family.

 You can also make from sugar instead of Jaugery.


Sundal (Chick Pea)

Happy healthy morning to all my friends….

Today I am presenting to you a very famous dish of kerala “SUNDAL” served with curd rice…..full of nutrition and healthy diet option for everyone…….

Try it and pls comment how much you like this…

sundal 2




Soaked Kabuli Channa (Chick pea)-2 bowl.

Urad kid al-1 tsp

Gram Folour (Channa Dal) – 1 tbsp

Whole coriander- 2 tbsp

Whole red chilli-2-3

Coconut powder- 2tbsp

Curry leaves- 10-12

Coriander leaves- 15-20

Vegetable oil- 4tbsp or as per choice

Hingh (Asafoetida)- one pinch

Mustard seeds- 1tsp

Salt as per taste


  1. Boil Kabuli channa with 5 bowl of water and salt in pressure cooker upto 5-7 whistles. Then take out chole from it.
  2. Put pan on the gas and add gram dal, whole coriander and whole red chilli and roast for 4-5 minutes then grind it in mixer to make powder.
  3. Put vegetable oil in pan, heat it. Add mustard seeds ,hing, curry leaves and urad ki b dal and  sauté for 2-3 minutes then add chole and mix it properly.
  4. Add gram dal powder mixture in it and mix it properly.
  5. Take it in bowl and garnish with coriander leaves and coconut powder.

Now  sundal is ready to serve and eat with family.


Kadhai Paneer

Today I made Kadhai Paneer without onion n garlic…..

A very traditional paneer preparation loved by everyone and included in almost every resturant menu….

Kadai paneer


Paneer Cubes: 1 bowl

Grated Tomato: 1 bowl

Green Capsicum Cubes: ½ bowl

Grated Ginger: 1 small piece

Chopped Green Chilli: 1 piece

Vegetable Oil as per taste

Coriander Leaves

Spices: Salt, Red Pepper, Cumin Seeds, Coriander Powder, Asafoetida, Garam Masala, Kasuri Methi, Cummins powder and Turmeric powder



  1. Take 2 tbsp oil in a pan and heat it then add capsicum and sauté it for 2-3 minutes and take it out. Add paneer in the pan and sauté it for 2-3 minutes and take it out.
  2. Grind the tomato, ginger and green chilli in the mixer and make the paste.
  3. Take oil in a pan and heat it. Add asafoetida and cumin seeds. When they start to sprinkle, add coriander powder, turmeric powder and cumin powder and sauté it then add tomato paste and red chilli powder. Heat it on medium flame till oil is separated then add kasuri methi, garam masala and salt.
  4. Add paneer and capsicum cubes to the mixture. Mix them properly. You can add 2-3 tbsp water if you think.
  5. Now garnish with chopped coriander.

You can add whole garam masala if you want more spicy

Serve Kadhai Paneer Sabzi with garma garam fulka or paratha to your family.


Leftover Roti Pizza…..

Taste out of waste….this is punch line of my today’s dish…..on demand of members I made a very demanding dish out of leftover roti….so enjoy pizza time in your breakfast….


Leftover roti pizza

 Ingredients: Left over Roti or Chapati: 4

Gram Flour (Besan): 2 bowl

Pizza Sauce or Tomato Sauce: 4 tablespoon

Chopped Cabbage: 1 bowl

Chopped Capsicum : 1 bowl

Chopped Tomato: 1/2 bowl

Mozzarella Cheese: 2 cubes

Butter or Ghee: 2 tablespoon

Chopped Green Chilly:1 tbsp

Spices: Salt, Black Pepper, Red Chili Flakes, Oregano or Herbs, Ajwain


  1. Mix gram flour with water in large size bowl then add half quantity of cabbage and capsicum, salt, black pepper. Mix properly and make batter thick.
  2. Take a pan and grease with ghee. Heat it. Dip the leftover roti in gram flour mixture then put in the pan and heat it on low flame.
  3. Spread one tablespoon of pizza sauce on the roti. Now spread the vegetable mixture on top of it.
  4. Now cook the roti pizza on both side.
  5. Now take it out from pan and put a little bit of pizza sauce on the top.
  6. Add chili flakes, oregano and herbs on top of it.
  7. Now grate the cheese on top of the pizza for garnishing.
  8. Take a pizza cutter and cut the leftover roti pizza in 4 pieces.
  9. Yummy and crispy Without Onion Leftover Roti Pizza is ready to be eaten.

You can use chopped onion if you like.


Vegetable Patties

Happy navmi and Vijaydashmi to all of you…..

Healthy Vegetable Patties after 9 days fast…..

As we all are fasting since 9 days so today morning my kids demanded something tasty, healthy, and new breakfast and see I come up with this…

Vegge petties


All Purpose Flour or Maida -2 bowl

Chopped Onion: 1/2bowl

Chopped capsicum: ½ bowl

Chopped cabbage: 1/2bowl

Chopped tomato: ½ bowl

Paneer cubes: 1/2bowl

Ginger: 1 piece

Green Chili: 2 -3 pieces

Coriander Leaves

Spices – As per taste: Salt, Crushed Black pepper, Red chilly powder, Chat masala, Garam Masala, Dry mango Powder ( Amchoor), Black Salt and cummins seeds

Vegetable oil- 4-5tbsp for moin and brushing


  1. Take All Purpose Flour or Maida and put vegetable oil, cummins seeds and salt in it. Make dough out of it (not too tight or loose).
  2. Cover it with a muslin cloth and keep it aside for 15 minutes.
  3. Mix all vegetables and spices in the bowl properly.
  4. Take the dough and divide them into thin circular shaped balls like chapati. Roll them into flat piece (size of a regular chappati).
  5. Take a chapatti then spread vegetable mixture evenly on it then put another chapatti on it. Now cut in rectangle shapes then press the all sides with fork. Make ensure that the masala does not come out. If not sealed properly. Take one spoon maida and four spoon water and mix it then seal the joints with it
  6. Brushing the patties with oil.
  7. Pre heat air fryer or OTG for 5-8 minutes.
  8. Put in the air fryer or OTG for 25-30 minutes. After 15 minutes of putting the fryier then change the side of the Patties
  9. Take out from the fryer or OTG and cool it then cut into two pieces.

If you do not have air fryer and OTG then you can fry in oil also.

Now khaasta vegetable patties is ready to serve with garma garam chai ( Indian Tea) and tomato sauce/green chutney….Enjoy!!

Saboodana Thali Peeth

Jai mata di!!!!

Today we celebrate MahaAsthmi…and pray Mata Mahagouri symbol of Shanti…..

So today I use colour of peace in my recipe (Saboodana) with a twist I made Thalipheet again white color tadka dip..Saboodana Thali peethIngredients:

Dough Preparations:

Rajgiri (Amaranth) Flour- 1/2bowl

Soaked Sabudana-1 bowl

Crushed ground nuts-2 tbsp

Grated boiled potato-1 bowl

Ginger paste-1tbsp

Chopped green chilli -1 tbsp

Oil- 2 tbsp

Spices (as per taste): saindha salt,  red chilli flakes(1/2 tsp) and black pepper powder.


  1. Mixed all ingredients including spices properly.
  2. Make round balls from the dough then put on plastic sheet and press with fingers to give round shape as much as you wish then make hole in the centre for proper cooking.
  3. Put pan on the gas then add few drops of oil then put paratha from plastic sheet to pan  then cook  on medium flame for parathas while putting oil on both side.

Now it is ready to serve and eat with family and enjoy weekend


Potato Dahi Vada

Jai Mata Di!!!!!

Today’s recipe exactly for Katyani mata….as Katyani mata inspire us for research in every field for perfection….

So I research new type of Dahivada perfect for fast and gud for empty stomach…..enjoy my research….Potato Dahi Vade


Boil Potatoes: 6-8 medium size

Rajgiri (amaranth) ka  Flour: 3/4 to 1 cup

Vegetable Oil for deep fry

Curd: 4 cups

Green Corinader Chutney: As per taste

Dates ki sweet chutney as per taste

Spices: Black pepper powder, Red chilly powder, Roasted Jeera powder,Black cardamom powder, sendha salt


  1. Meshed the boil potato then add ragiri ka flour, sendha salt, black cardamom powder and black pepper powder and mixed properly, .
  2. Now make small potato shaped vada out of the mixture.
  3. Put oil in a deep pan or kadhai and heat it on high flame.
  4.   Fry the Potato shaped vadan in the pan  or kadhai from both the sides.
  5. Once the vadas are ready and take out in plate.
  6. Mash curd properly so that it is in fine form. Once that is done, put the vadas  in curd.
  7. Now put green chutney and dates chutney on top of the vadas. Add sendha salt, red chilly powder and roasted jeera powder as per taste.

Now Potato Dahi vade is ready to serve and enjoy with family and friends