Yummy Summer Breakfast:Vegetable Bread Katori

So its summer time and kids always enjoy new breakfast dishes. My daughter is currently visiting me and she demanded a new breakfast dish yesterday morning!!

So I decided to make bread katori chaat for her as she is a huge fan of chaat items.



Bread Slice: 4-6

Chopped Tomato: ½ bowl

Chopped Onion: ½ bowl

Chopped Tri Color Capsicum: 1 bowl (finely cut)

Chopped Carrot: ½ bowl

Boiled Sweet corn: ½ bowl

Chopped Green Chili: ½ tbsp

Mashed curd: ½ bowl

Green Coriander Chutney and Sweet Tamarind Chutney (to be spread on base as per taste)

Chopped Coriander leaves: 1 tbsp

Nylon Sev : 1 tbsp

Spices (As per taste): Salt, Black Pepper, Red Chili Flakes and Chat Masala Powder or mixed herbs.



1)    Take a slice of bread and flatten it out with a roller (belan).Now keep the slice in the muffin mould and press it so that it can take the shape of the muffin mould and become like a bread katori.

2)    Brush the inside of the bread katori with ghee.

3)    Preheat the oven at 180 degree C for 10 minutes.  Bake the bread with the muffin mould for 15 minutes. Take it out when the bread katori starts turning brown.

4)    Mix all chopped vegetables, both the chutney and spices in bowl.

5)    Remove the bread katori from the muffin moulds and put mix vegetable mixture inside the ring.

6)    Garnish with curd, green coriander chutney and sweet tamarind chutney.


Sprinkle the bread katori with chopped coriander and nylon sev. Serve  the bread katori hot with your family.


Yummy and Delicious Indian Breakfast: Veggie Corn Chaat Cone!!

Monday morning…healthy bhi tasty bhi veggie corn chat…..

No traditional breakfast for today because from tomorrow for 10 days we all are celebrating Navratra, so to welcome Navratra I made this yummy breakfast….Enjoy!!




Maida or All Purpose Flour – 2 bowl

Ghee- 1/2 bowl

Ajwain- 1/2 tsp

Vegetable oil for frying


Corn, Peas, Fine chopped tomato, capsicum, green chilli, coriander leaves and onion- 1 bowl

Nylon sev for garnishing

Paneer or cheese if you like

Spices: Salt, red chili powder (lal mirch), garam masala, amchur powder, chat masala.



1)  Add salt, ghee, ajwain  in Maida and make dough in luke warm water.  Cover it with a muslin cloth for 1/2 hour.

2) Take the dough and divide them into thin circular shaped balls like large size chapati. Cut into elongated strip of width 2-3 cm (1 inch). Wrap the strip on cone mould. Make the cones from remaining dough.


3) In a pan, put oil for fry. Once the oil is heated, then put the wrapped maida cone one by one and fry on low flame. Stir it slowly and when becoming pink then take it out. Cool it for 10-15 minutes then take cone gently

4) Mix all vegetables and spices properly in large bowl. Fill the cone with this mixture by spoon

5) Garnish with nylon sev (zero sev)

Now veggie cone is ready to serve

Delicious Breakfast Recipe : BREAD DHOKLA

Today my husband asked “kuch aisa banao jo aaj tak kabhi nahi banaya”

I just had bread in my fridge so came up with a completely new dish:


Serve it up with green chutney and see for yourself what is the reaction of your family.. :):)

bread dhokla


Whole Wheat Bread : 5 slices

Sooji : 1/2 bowl

Curd: 2 tbsp

Vegetabe Oil : 1 tbsp

Eno: 1tsp

Green Chilli: 2 pieces

Ginger: 1 piece

Coriander Leaves and Curry Leaves : As per taste

Spices ( As per taste): Salt, Red Chilli Powder, Turmeric Powder. Chaat Masala, Mustard Seeds , Asafetida

bread dhokla d3


1) Churn the bread into pieces in grinder.

2) Mix the bread pieces, sooji, curd ,salt and 2 bowl of water well. Add grated ginger. chopped green chilli. coriander leaves, and all the spices mentioned above ( except mustard seeds). Mix the batter well and make sure that the batter is a bit thick like we make for pakoras.

3) Take a steamer and when the water starts boiling, add eno to the batter, mix it  and  instantly pour the batter into mold or deep pan. Put the mold immediately in the steamer and cover it with a plate. Let it cook for 15-20 minutes.

4) Let the pan now cool down and once it does, take the dhokla out of the mold. Cut it into pieces.

5) In a pan, add oil. When the oil gets heated, add mustard seeds, asafetida, curry leaves and chopped green chilli. Once the tadka is prepared, add the dhokla or khaman pieces in it.  Mix them well. You can also add red chilli if you want to make it even more spicy.

6) Garnish it with chopped coriander leaves.

Enjoy the yummy BREAD DHOKLA with green coriander chutney and enjoy your day !

Healthy Indian Breakfast: Masaledaar Kaale Chane with Vegetables

Women in general require calcium and iron daily and if not taken properly can lead to serious health issues in the latter stage of our lives. So to avoid any health issues, I try to include dishes which can fulfil this requirement. One of my favorite is Masaledaar Kaale Chane with vegetables….

It is not only healthy but very delicious also. My entire family loves eating it and hopefully yours will too:).

Here is the recipe:

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Kale Chane : 1 bowl

Chopped Onion: 1 small piece

Chopped Tomatoes : 2 small pieces

Chopped Capsicum ( different colors) :  1 bowl

Chopped Green Chili: 1 piece

Coriander Leaves

Vegetable Oil: 2 tbsp.


Spices (as per taste): Salt, Black Salt, RedChili Powder, Chaat Masala, Mustard Seeds, Dry Pudina


1) Soak kale chane overnight.

2) Add salt, water and kale chane in a pressure cooker and boil them  till one whistle. Drain the chane now and keep aside the water.

3) Take a pan and add oil to it. When oil is heated, add mustard seeds. Now add all the spices as per taste and add a 1/4 cup of water ( which was kept aside) in it. Cook the masala for 5-7mns till it starts to leave oil.

4) Now add chane to the pan and mix them thoroughly.

5) Now add the chopped vegetables as toppings on the chane. Garnish it with coriander leaves and serve this healthy nutritious breakfast  to your family.

Indian Breakfast Special : Jhatpat Kaju Idli or CashewNut Idli

Time is of essence today and all of us are in need of jhatpat or quick healthy recipes. Normally we know that idli batter requires hours of preparation but is it really possible to make that? Sometimes yes but not everytime so here is a quick recipe for yummy kaju idli which can be made instantly.


Idli Batter:

Sooji: 200 gm

Water : Double the amount of sooji

Salt –  1 teaspoon

Fresh curd: 2 tablespoon

Eno : 1/2 teaspoon

Idli Tadka:

Oil: 1 tablespoon

Green Chili – 1 pieces

Coriander Leaves

Curry Leaves

Cashew nuts: 10-12 pieces

Spices: Salt, Red Chili Powder, Chaat Masala Powder, Mustard Seeds, Asafetida, Kalaunji Seeds (1/4 teaspoon) 


  1. Mix all the ingredients in the batter and keep it aside for 10 minutes. The batter should be thick.
  2. Take a pan and add oil to it. Add mustard seeds, kalaunji seeds and asafetida. Now add cut cashew nuts in it and roast it for 2 minutes. Now add chopped green chili and curry leaves. Now add this in the mixture along with coriander leaves.
  3. Now add Eno to it and mix it thoroughly. Instantly put this mixture in idli mould and steam it for 10-15 minutes. Remember when you put the idli mould in steamer, the water should be boiling properly at that time in the steamer.
  4. Garnish with cashew nuts on the top and serve hot with coconut/ green chutney and garma garam chai.

Indian Breakfast Special : Makke ke Dhokle

Since winters are here and its getting cold at our place, I thought let me make Makke ke Dhokle as an appetizer as it is a favorite dish in winters of my family:):)

makke ke dhokle


Makke ka Aata: 250 gm

Baking Soda: 1/2 teaspoon

Papad Khaar or sea salt : 1/2 teaspoon

Onion: 2 small pieces

Ginger/Garlic paste: 1 teaspoon

Green Chili: 2 pieces

Coriander Leaves

Spices as per taste : Salt, Red Chili Powder, Asafetida, Garam Masala.


  1. Mix all the above ingredients and spices together and make dough out of it. The dough should not be too tight.
  2. Make round shaped balls of this dough and press them with hands a little bit to flatten them out.
  3. Place the thumb at the center of the round shaped ball and press a little.
  4. Now keep them in the steamer for 20-25 minutes. (You keep water below and the balls in the sieve)
  5. Now take these dhoklas out and brush them with desi ghee.
  6. Serve hot with green chutney

You can also bake them for 30 minutes at 180 degree C. It can be eaten without baking also.


Rajasthan ( Jodhpur) Special: Pyaaz ki Kachori

Pyaaz ki kachori hot with garma garam chai (Indian Tea) and tomato sauce/green chutney on a rainy day is a perfect combination which cannot be declined by anyone. Jodhpur is famous for its pyaaz ki kachori and that is why I am sharing with you the recipe for this delicious snack.



All Purpose Flour or Maida : 200 gm

Vegetable Oil:  2 tablespoon and for deep frying

Salt – As per taste

Pyaaz ki kachori Masala:

Onion: 4 medium size pieces

Ginger: 1 piece

Green Chili: 2 -3 pieces

Coriander Leaves

Spices – As per taste: Salt, Crushed Black pepper, Red Pepper, Crushed Coriander, Garam Masala, Dry mango Powder ( Amchoor), Black Salt


Pyaaz ki Kachori Dough:

  1. Take All Purpose Flour or Maida and put vegetable oil 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.

Pyaaz ki Kachori Masala

  1. Put one teaspoon oil in a pan. Once the oil is hot, put the chopped onions and saute till it becomes light pink. Add all the spices mentioned above and then mix them thoroughly. After heating it for 5 minutes on slow heat, take the masala in a plate and keep it aside so that it can become at room temperature.

Making of Pyaaz ki Kachori:

  1. Take the dough and divide them into thin circular shaped balls like chapati. Roll them into flat piece ( size of a regular poori).
  2. To make kachoris roll out each portion of the dough into a 2.5 inch diameter circle.
  3. Place the masala now in the center of the rolled out portion.
  4. Slowly stretch the dough to surround the filling with the dough.
  5. Seal the ends tightly and remove excess dough.
  6. Roll each filled portion into a 2 inch diameter circle to ensure that the masala does not come out.
  7.  Now press the center of the kachori with your thumb in a easy manner.
  8. Take a pan or kadai for deep frying and put vegetable oil in it. Oil quantity should be half the pan depth such that kachori can be dipped in it.
  9. Boil the oil at smoking point and now put the kachori in it at slow heat.
  10. Fry it completely from both the sides thoroughly till kachori turns golden brown.

Serve pyaaz ki kachori hot with garma garam chai ( Indian Tea) and tomato sauce/green chutney….Enjoy!!