Saturday Lunch Special: Delicious and Yummy Paneer Kathi Roll!!

Weekend  par Simple khana is not ok right ? That’s what my kids told me ..Mom please make something special on my kids request…Paneer Kathi Roll:):)



Dough Preparations:

Whole Wheat Flour: 2 bowl

Spices: Salt ( as per taste), Ajwain (1/2 tsp), Turmeric (3/4 tsp), Ghee ( 1 tbsp)

Filling Preparation:

Paneer: 200 gm

Bell Pepper or Capsicum ( any color red, green or yellow) : 1 bowl

Onion: 2 piece

Tomato: 2 piece

Spinach or Palak: 12 -15 leaves

Green Chili:2 pieces

Ginger Garlic Paste: 1 tbsp

Vegetable Oil: 2 tbsp

Spices ( as per taste): Salt, Red Chili Powder, Coriander Powder, Garam Masala Powder, Chaat Masala, Green Coriander Chutney.


  1. Mix all the spices mentioned above in the whole wheat flour and prepare dough with water.
  2. Brush the dough with ghee and keep it aside for 10 minutes covered with muslin cloth.
  3. Make round balls from the dough and roll them into circular shape for parathas.
  4. Cook then on a tava or pan. Apply ghee on both sides and cook them on medium flame for parathas.
  5. Cut Bell Pepper, Onion and Tomatoes in long slices.
  6. Cut Paneer into small cubes.
  7. Heat oil in a pan. When the oil becomes hot, add sliced long onion pieces. Saute them for 5 minutes.
  8. Add coriander powder and garam masala powder in the pan. Mix them thoroughly.
  9. Now add  long tomato slices and red chili powder. Mix them well and saute them for 2 minutes.
  10. Add paneer
  11. Add chopped bell peppers, green chili and palak leaves.Then mix all the vegetables well. Add salt and chaat masala now.
  12. Mix the whole mixture well.
  13. Now in the parathas, add the paneer and vegetable mixture in the center along with green chutney.
  14. Now from one end, fold the parathas and make a roll of it. Once you have prepared a roll, wrap one open end with  foil paper. Keep the other end open.

Eat the yummy paneer kathi roll hot and enjoy your Saturday!!!!




Daal Baati in Rajasthan is considered a speciality and normally takes a lot of time to prepare it.

But with kids around, you hardly can find any time to cook it. So today I made it with a unique way of making this delicious recipe in quick time for lunch.




Mung Daal: 1/3 bowl

Chana Daal: 1/3 bowl

Urad Daal : 1/3 bowl

Ginger: 1 piece

Green Chili: 2 piece

Coriander Leaves

Clarified butter or Ghee: 2 tablespoon

Spices As per taste: Salt, Asafetida, Red Pepper, Turmeric, Cumin Seeds (jeera),  Garam masala

Lemon – 1 piece


  1. Wash the daal and add 2.5 cups of water in a pressure cooker. Add salt and turmeric. Close the lid once the water starts boiling and take two whistles.
  2. In a pan, take ghee and heat it. Now add cumin seeds and asafetida.
  3. Now add chopped ginger and green chili to it. Saute for 2 minutes and add red pepper and garam masala now. Immediately now put this Tadka in the pressure cooked daal.
  4. Garnish it with coriander leaves and add lemon juice as per taste.

Plain Cooker wali Baati: 


Mota Aata or Whole Wheat Flour : 2 bowls

Desi Ghee – 1/2 bowl

Salt, Ajwain (as per taste)


  1. Mix all the above ingredients and make a tight dough out of it.
  2. Now make round circular balls ( just like what we make for chapati).
  3. Put the cooker on gas and remove the whistle out of the lid.
  4. Grease the cooker with one tablespoon of ghee. When the ghee becomes hot, put the baatis or round circular balls in the cooker. Keep only that many baatis so that they are in one line touching the surface in one layer only and are not on top of each other.
  5. Close the cooker with the lid now. Now let them cook on medium flame for 15 -20 minutes. Now in between, make sure that you shake the cooker well with hands without removing the lid every two minutes.  The cooker can be shaked by grabbing the cooker by handle and rotating it sideways or upside down ( make sure cooker is tightly closed with its lid). This is done so that baatis are cooked from all the sides properly.
  6. Serve the baati hot. There is no need to dip the baatis in ghee before serving.
  7. The benefit of this baati is that ghee is used less and it can be cooked jhatpat.

My family  loved this baati, let me know what your familys’ reaction was.

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.


South Indian Specialty: Jhatpat Curd Rice

This is one of the most favorite dish of my daughter, such that she can eat it every day if possible happily. It is not only very tasty but also very light in eating. What’s more, it can be cooked very quickly. Try it out once and you will keep coming back to this recipe again and again :).

curd rice


Boiled Rice: 2 bowls

Fresh Mashed Curd: 1 bowl

Curry Leaves: 8-10
Green Chilli:2piece

Red Chili : 2 piece

Ginger: 1 small piece

Chana Dal: 1 tsp

Urad Dal: 1 tsp
Coriander Leaves

Olive oil: 2 tbsp

Spices as per taste: Salt, Asafetida, Mustard Seeds,


1) In a bowl, take a rice and mash then slightly with a spoon. Add mashed curd and salt to it. Mix them well.

2) In a pan, take 2 tbsp oil. Once the oil becomes hot, add asafetida and mustard seeds to it on slow flame.

3) Add urad dal and chana dal on slow flame. Roast them till they turn pinkish.

4) Now add cut pieces of green chili and red chili. Also add grated ginger to the pan. Now let them cookfor 1-2 minutes.

5) Now add this tadka to the rice curd bowl and mix it well.

6) Garnish with coriander leaves.

Keep them aside for an hour or couple of hour so that the dal used can add more flavor as well as become softer for eating. Now enjoy a lovely lunch or dinner :).

Healthy & Delicious Roti Pizza Snack or Breakfast!!

Who doesn’t love pizza? And if it is a healthy one, the entire family loves it..

So here is a wonderful delicious snack or breakfast option for your kids and family. When I made it at my home, my daughter loved it so much that she asked me to make it again the next 2 days.

rotipizza 1


Roti or Chapati: 4

Pizza Sauce or Tomato Sauce: 4 tablespoon

Chopped Lettuce: 1/2 bowl

Chopped Capsicum or Bell Pepper: 1/2 bowl

Chopped Tomato: 1/2 bowl

Chopped Onion: 1/2 bowl

Mozzarella Cheese: 2 cubes

Butter or Ghee: 4 tablespoon

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


  1. Take a pan and put one tablespoon of ghee. Heat it and when it becomes hot, saute all the vegetables together for 5 minutes. Make sure they remain crunchy. Add salt and black pepper as per taste.
  2. Take a pan and brush it with a spoon of ghee or butter. Now cook the roti on both the sides on slow heat for 10-15 minutes so that both the sides become crisp.
  3. Spread one tablespoon of pizza sauce on the roti. Now spread the vegetable mixture on top of it.
  4. Now put a little bit of pizza sauce and pour it on the top.
  5. Add chili flakes, oregano and herbs on top of it. Now grate the cheese on top of the pizza for garnishing.
  6. Take a pizza cutter and cut the roti pizza in 4 pieces.
  7. Yummy and crispy roti pizza is ready to be eaten.