Aloo Mazedar

This is a simple curry where potatoes are slow cooked with spices in one pot. 

Serves 4 to 6Category - Lunch/ Dinner

Oil - 4 to 5 Tbsp

Cinnamon - 1 stick

Bay leaf - 1

White Potatoes - 5 small, cubed 

Onions - 1 finely chopped

Tomato Purée or Marinara Sauce - 1/4 cup

Red chilli Powder - 1tsp (adjust to preference)

Dhaniya Powder - 1tsp

Jeera Powder - 1tsp

Turmeric powder - 1 pinch

ginger garlic paste - 1tsp

Green Chili - 2 finely chopped (Optional)

Salt to taste

In a wok heat oil, add the whole garam masala. After few seconds add the potatoes. Cook for few minutes and later add the onions. Sauté till the onions turn soft, at this point add the tomato purée and cook further. for few minutes. Later add all the spices including ginger garlic paste and salt. Cook this till the oil floats. Add 1/2 cup water and cover the wok. Cook till the potatoes are fully cooked. Lastly add the green chillies and cover the wok for few more minutes and serve with your favorite side of rice/breads.

Vegetable Kadai - Instant Pot Recipe (One Pot Meal)

Veg Kadai needs no introduction, every Indian would know about this curry. This consists of a simple blend of spices. Goes well with rotis or any kind of Indian bread. And good for fried rice, jeera rice too!

Serves 4 to 6
Category - Lunch/Dinner

Onions - 2 (Finely chopped)
Bell peppers - 2 (Finely to medium chopped, can use colored peppers too)
Carrots - 4 (Finely chopped)
Beans - 1 cup (Finely chopped)
Peas - 1 Cup (Fresh/Frozen)
Potatoes - 2 (Finely to medium chopped)
Tomato puree - 2 cups (Add a few cashews while blending)
Ginger garlic paste - 2tsp
Oil - 2tbsp
Red Chilli powder - 1tsp (Adjust according to your spice level)
Coriander powder - 2tsp
Cumin powder - 1tsp
Gram masala powder - 1/4tsp
salt to taste
Water - 1/4 to 1/2 Cup



Switch on the IP on Sauté mode with normal, once its hot add the oil, onions n bell peppers, sauté for ten minutes or till the peppers turn a bit soft. Later add all other veggies and tomato puree, mix well. Let it cook further for five minutes. Now add the ginger garlic paste, all the spice powders... mix well after five minutes add the water n put on the lid, hit cancel button. Hit the manual mode high pressure for 5 minutes, sealing position.... Here we are doing five minutes since all veggies n masalas are a bit uncooked n this will cook perfectly at 5 minutes!

NPR after ten minutes. Open lid add salt to taste n adjust water n while doing this turn the sauté mode for five to ten minutes or until the required consistency! Just before serving add a small dollop of butter/ ghee for that extra richness (just like the restaurant style).


(Pressure cooker method - Follow the same exact steps using a pressure cooker base and at the end cook for two whistles.)

Paneer Kati rolls

Kati rolls are nothing but Indian version of wraps.  Kati rolls can be stuffed with paneer, tofu, chicken, meat... and so on..... Here's my version of the "Paneer Kati rolls". These rolls can be served as an appetizer too, just cut the rolls into small bite size pieces.

Serves 8 or more rolls

Category - Lunch / Dinner

I - Ingredients for the rolls 
Wheat flour - 2 Cups
All purpose flour / maida - 1 Cup
Salt to taste
Oil - 4tsp
Water as needed.

In a big mixing bowl, combine all the above ingredients except for water. Mix throughly, add water slowly and start to knead by adding enough water. The dough should be little soft than chapathi dough.
Knead the dough for 5 minutes and keep it aside, covered.

After your stuffing and chutney is ready, take a small portion of this dough and roll into 1/4 inch thick discs. These discs can be rolled small or big depending on your preference. Roll all at once and fry them just like chapathis with oil.

II - Ingredients for the stuffing
Paneer - 500g or 1 big pack, small dices or bite size pieces
Onions - 2 Big ones, sliced thinly
Tomatoes - 2 medium ones, thinly diced
Green bell peppers / Capsicum - 1 medium, diced to bite size
Green chillies - 6 finely chopped
Ginger garlic paste (G&G) - 2tbsp
Turmeric powder - 1/4tsp
Red chilli powder - 1tsp,  Adjust to taste
Garam masala - 1tsp
dhaniya /  coriander powder - 2tsp
Jeera / Cumin powder - 1tsp
Kasuri Methi - 1tsp
Dry mint powder / fresh mint - 1tsp
Oil - 5tsp
Salt to taste

In a deep bottom thick pan heat the oil, add in the G&G paste, onions, green chillies and sauteé till the onions turn transparent. Next add in the tomatoes and cook these only for 3 minutes next add in all the dry powders including salt, mint & kasuri methi. Mix throughly and sauteé for 2 to 3 minutes. Next add in the Capsicum and paneer, put the flame on low and gently mix and cook for another 2 minutes. Make sure the paneer has been coated with all the masalas. Now the stuffing is ready.


III - Ingredients for Green chutney
coriander - 30g
Green chillies - 1 or 2 depending on your taste
Curd - 2tbsp

Blend all the above without adding any water. Transfer this chutney to a bowl and keep aside.

IV - Vinegar onions
Click on Vinegar onions link above to follow the recipe.


Now to make the "Kati rolls", place the wrap on a flat surface. Now start placing your stuffings horizontally and top it with some green chutney and vinegar onions add a pinch of chat masala too. From one end start rolling along the filling just like any other wrap. Serve immediately.

There are a tons of ways to make these wraps so feel free to play with the ingredients.

VARIATIONS -
Simply replace the paneer with tofu to make a vegan friendly roll.
You can make the stuffing with chicken or meat or even eggs.
For the wraps you can use only wheat flour and omit All purpose flour, totally works fine.
You can replace the green chutney with green chilli sauce / ketchup and it can be kids friendly too.

Corn in Coconut gravy

A simple corn curry cooked in coconut milk with a few indian spices. The combinationation of corn and coconut is unique however tasty. 


Serves 4 to 6

Category - Breakfast / Lunch / Dinner

Corn - 2Cups (Cooked)
Onions - 2 small ones, chopped finely
Coconut milk - 3/4 Cup
Oil - 4tsp
Salt to taste

Grind to a smooth paste-
Garlic - 6 to 7 pods
Poppy seeds - 2tsp (Soak in warm water for 1 hour to grind it smooth)
Dhaniya or coriander - 1tsp
Green chillies - 4 to 6 Adjust 
Cinnamon - 1 inch
Cloves - 3 

Heat the oil in a pan add the onions and saute till light golden brown, add the ground paste and saute till the raw smell leaves. Now add the cooked corn and coconut milk, cook on simmer for 5 mins. Add salt to taste and water if required. Cook for 5 mins further and serve hot with Naan, Spinach Chapathi, Chapathi and along side to accompany with some Vinegar Onions.


VARIATIONS -
1) You can add a small portion of fresh green peas.
2) You can add green peppers / Bell peppers if you like them.

Ennegayi - South Indian style stuffed Brinjals Gravy

Ennegayi is a famous Karnataka style eggplant curry.

Serves 4 to 6

Category - Breakfast / Lunch / Dinner 

Small round purple brinjals - 5 to 6 (wash throughly and make slits horizontally)

Oil - 3tbsp

Curry leaves - A few

Dry roast separately -  

Whole dry red chillies - 8 to 10 Adjust to taste

Poppy seeds - 1tsp

Peanuts - 2tsp

Ground to smooth paste -

Onion - 1

Garlic - 2 pods

Ginger - 1 inch

Tomato - 1

Coconut - 2tbsp

Tamarind paste - 1 to 2 tsp

Jaggery to taste

Salt to taste

Garam masala powder - 1tsp

Also Add the dry roasted red chillies, peanuts & poppy seeds.

Apply the ground mixture to the slit brinjals generously. Leave aside for 5 mins.

In a pressure cooker pan add the oil and wait for a min. Add the curry leaves and let them splutter for a min. Next add the stuffed brinjals and the remaining paste also add 1 cup water and close the lid and cook for 2 whistles.

Open the lid and serve hot with Chapathi, maize roti or plain white rice.

Pepper Mushroom (Dry)

This dish would be favorite to all the mushroom lovers, I bet. Its a perfect snack/sides to eat when the weather is cold or when its raining.

This recipe is very simple so lets get started!!!

Serves 3 to 4

Category - Lunch / Dinner

Button Mushrooms - 500g
Onion - 1 (Finely chopped)
Capsicum / Green bell pepper - 1/4 (Finely chopped)
Fresh green peas - 1/4cup (Cooked)
Oil - 4tbsp
Garlic - 10 pods (Minced / Finely chopped)
Ginger - 1 inch (Minced)
Green chillies - 3 to 4 (Finely chopped, adjust to taste)
Black Pepper Powder - 1 tsp
Curry leaves - 10
Turmeric - 1/2tsp
Red chilli powder - 1/2tsp or to adjust
Dhaniya / Coriander powder - 1tsp
Jeera / Cumin powder - 1/2tsp
Garam masala - 1/2tsp
Water - 1/2 Cup
Salt to taste

First in a small bowl add all the dry spices powder except the black pepper powder n salt. Keep aside.

Clean the mushrooms with enough water and chop them to bite size pieces. Keep them aside.

In a wok heat the oil, add the onions, bell peppers, green chillies, curry leaves, ginger and garlic and the black pepper powder. Sauté this mixture for 5 to 8 minutes on medium heat. Next add in the spices powder which was set aside and half the quantity of salt, combine well and after 5 minutes add the mushrooms, green peas and keep stirring continuously for 5 minutes. Add 1/2 Cup water to the wok and cover with a lid and cook it for 10 minutes on medium flame. Next open the lid and increase the flame to high and cook till water evaporates.

Lastly add the remaining salt to taste and serve hot with Naan, Chapathis or serve it plain as an appetizer. This can be served as a gravy (check below) along with fried rice.

To accompany this meal serve some Vinegar Onions.

Pepper Mushroom (Dry)

Variation - If you are looking to make this recipe as a gravy then go ahead with the same process, after the water has evaporated add another 1/2 cup water and cornflour slurry (1tbsp cornflour / cornstarch + 2tbsp water). Adjust the consistency.

I appreciate if you could leave your comments below, thank you and happy cooking :) :) :)

Methi Malai Mutter Panner

Methi Malai Mutter Panner is a combination of fresh methi greens, green peas and panner cooked in a creamy sauce. This curry / gravy is a perfect simple North Indian one.

Serves for 4 to 6

Category - Lunch / Dinner

Fresh methi - 1 small bunch
Fresh green peas - 1 cup (Boiled with a pinch of salt)
Panner - 200g (Cut to bite size cubes, you can add more or less as per your preference)
Cashews - 20 to 25 (Soak in water for 1 hour and make a smooth paste)
Onion - 1 large
Green chillies - 5 or more as per taste
Ginger garlic paste - 1tbsp
Red chilli powder - 1/4tsp
Dhaniya powder - 1tsp
Jeera powder - 1/2tsp
Garam masala - 1/2tsp
Turmeric powder - 1/2tsp
Oil - 3tbsp
Salt to taste

Clean the methi leaves, wash and finely chop only the leaves. Keep aside.

In a blender combine onion and green chillies and puree.

In a wok heat the oil add the onion puree sauté till the raw smell disappears. later add the ginger garlic paste sauté for 2 mins. Next add in the methi leaves and saute for about five mins. Later add in all the dry spice powders, sauté further till oil separates. Add the cashew paste, mix through the masala. Add 1tbsp water and put the flame on low, slowly add the cooked peas and add more water as per your gravy consistency. After 5 mins add salt to taste and panner. Cook for 2 mins and put off the flame.

The gravy is ready to be served with Breads of your choice or  Rice of your choice.

VARIATION - You can use kasoori methi in place of fresh methi too. When using kasoori methi, its not necessary to saute for long.
Also I add raw panner to all my gravies, the panner is soft for a longer time this way. You can shallow fry as per your taste.


Here I have not used cream, so its a healthy and much light compared to other versions of this Curry / gravy.

Ghee Rice

Mild Spices infused rice cooked in clarified butter / ghee.

Serves 4
Category - Lunch / Dinner

Basmati Rice - 2Cups
Green chillies - 6Nos. Slit lengthwise
Whole black Pepper Corns - 1tsp
Cinnamon - 2Nos. (1inches Pieces each)
Green cardamom - 3Nos.
Black Cardamom - 2Nos. (Optional)
Bay Leaf - 2Nos.
Ghee - 5 to 7 tbsp
Onions - 1/2No. Thinly sliced
Salt to taste
Yogurt - 3tbsp
Coconut Milk - 1/2 to 3/4 Cup (Add to taste)
Ginger garlic paste - 2tsp
Fresh green peas - 1/2cup (Optional)

Rinse the rice several times in cold water. Soak the rice with lot of water & keep aside for 1 hour.

Now in a pressure cooker or a pot, add the ghee & whole garam masalas followed by onions. Let the onions turn golden brown. At this point add the ginger garlic paste & chillies. Saute for 2 mins. Put off the flame add in the yogurt. Mix well let the mixture blend then turn on the flame.

Strain the soaked rice & add to the pot, saute nicely for 5 mins. Now add the coconut milk n salt. Saute further for 2 mins. Lastly add 2cups + 1/2 Cup water & the green peas.

Let it cook on high flame for 5mins later cook on medium flame till done.

If cooking in pressure cooker, wait for 2 whistles. If cooking in a pot, close it with a lid and cook till done.

Open the lid after 15 to 20 mins after done. This helps the flavors to blend inside and tastes very flavorful.

Serve warm with kurma.

Can Serve with Fresh Green Peas - http://meghustastebuds.blogspot.com/2011/01/green-peas.html

Tomato Coconut Fried Rice

This is my MIL's recipe and the family loves this. Its simple, flavors are different and has a triple twist.
Here we will use coconut milk, Tomatoes and ground paste instead of sauces. Let me start the recipe now :)

Serves 6

Category - Breakfast / Lunch / Dinner

Tomato - 4Nos. Medium (finely chopped)
Onion - 2Nos. (thinly sliced or finely chopped)
Boiled Fresh / frozen geen peas - 3/4Cup
Boiled Beans - 50g (Cut to half inch lengthwise) Optional
Boiled Carrot - 1No. (Diced)
Cloves - 8Nos.
Elachi / green cardamom - 3Nos.
Cinnamon - 1inch
Oil - 8tsp(Adjust if using butter)
Basmati Rice - 3Cups
Coconut Milk - 2Cups
Water - 4Cups
Salt to taste

Ground the following to a coarse paste -
Green chillies - 15 to 18Nos.
Red chillies - 15Nos. (Remove the seeds, soak in hot water for 30mins)
Fresh Ginger & Garlic - 25g each

Rinse the Rice several times in cold water, later soak the rice in water for one hour.

In a large pot, add the soaked drained rice, coconut milk, water, 1tsp oil and salt to taste. Cover the pot and let the flame be on high for 5mins. Next simmer the flame, and let it cook for 10mins. After 10mins, open the lid and check if the grains are cooked, if uncooked continue cooking till done. Cover the pot and keep aside till the tempering is ready.

In a big wok start the tempering, heat the oil add Cloves, Elachi & Cinnamon saute for a min. Next add the onions saute till light golden brown. Now add the ground paste saute till raw smell leaves. Next add the tomatoes and saute till soft. Later add the beans, carrot, green peas, saute for 2mins. Next add the cooked rice slowly and combine. Mix throughly and the Tomato Coconut Fried rice is ready.

This rice is served with a gravy, Its the base of green peas masala. Please follow the link below. You can prepare the original green peas recipe or prepare only the base or for the same recipe, add in your own combination of veggies.

Green Peas Masala -
http://meghustastebuds.blogspot.com/2011/01/green-peas.html


VARIATION - You can add butter in the tempering to enhance rich flavor. You can add green / red peppers too. 

Paneer Butter Masala (Restaurant Style)

Paneer Butter Masala, the name itself pulls everyone. This recipe is very simple however rich in calories ;) Watch your step before you make this one if your on diet.

Serves 4

Category - Lunch / Dinner

Paneer - 350g
Onion - 1 Medium (Finely chopped)
Ginger garlic paste - 1tsp
Tomato - 1 Big No. (Puree)
Tomato Ketchup - 1tsp
Cream / Cashew paste - 1tbsp (Optional)
Red Chilli powder - 1tsp (Adjust)
Coriander Powder - 1tsp
Garam masala - 1tsp
Salt to taste
Milk - 1/2 Cup or more (Depends on the consistency)
Kasuri Methi or Fresh Methi - 1tsp (crushed / chopped finely)
Butter - 2tbsp
Oil - 3tsp

Dice the paneer to bite size pieces. Shallow fry these bits in hot oil for 3mins and keep aside.

To the tomato puree, add the ketchup, red chilli powder, coriander powder, garam masala and salt. Mix throughly and keep aside.

In a wok heat the oil, add the butter and onions. Saute till the onions turn deep golden brown. Next add ginger garlic paste, Methi and the tomato puree mixture and simmer for 2 mins. The oil starts oozing then add the milk, mix and put a lid over the wok and continue on simmer for 3 to 4 mins. Open the lid add the cream / Cashew paste, mix.....
Lastly add the paneer cubes and put off the flame after 2mins. Close the lid for 5mins, open the lid n serve hot with Bread.

Paneer Buter Masala, yum yum...........

Note - Add green chilli Sauce for extra spicy or add 1 or 2 finely chopped green chillies.
           I dont shallow fry the paneer, by omitting this step the texture of paneer is soft n
      fresh.
           

Make Your Own Lunchbox

This recipe is ideal for lunch box. This method saves a lot of time specially for working folks & also for students. You can also use the leftover rice too for this recipe.

Serves one Big lunch box

Onions - 30g (Finely chopped or sliced)
Tomato - 50g(Finely chopped) Optional
Bell Peppers / Eggplant - 30g(Thin Strips) Optional
Ginger Garlic paste - 1tsp
Red chilli powder - 1/4 to 3/4tsp (Adjust)
Garam Masala - 1/2tsp
Salt to taste
Turmeric Powder - 1 Pinch
Cooked Basmati Rice - 1 cup
Oil - 4tsp
Coriander / Cilantro - 1tsp Chopped



A - Pick any 3 to 5 or more (Totally your choice) 
Carrots, Beans, Fresh Green Peas, Potatoes,  Cauliflower, Boiled Eggs(1No.), Mushrooms, Paneer or cottage cheese, Tofu.
All the above mentioned veggies - 30g Each, chopped accordingly. Boil it and cook through & keep aside.

B- Pick any 1
Jeera powder - 1tsp, Coriander powder - 1tsp, Fennel Seeds - 1tsp, Kitchen King Masala - 1tsp


In a Wok heat the oil, add the fennel seeds, onions, ginger garlic paste and the bell peppers, saute till the onions are transparent. Now add the tomatoes and all the spices, cook till the tomatoes are soft to this add all the veggies of your choice, add the Paneer, boiled eggs and tofu. Saute for 3 mins. then add the cooked rice and combine well.

Lastly you can add a hint of lemon juice and garnish with cilantro / coriander leaves.

The lunch box is ready to go :)

Palak Poppu / Spinach Lentils

Serves 4 to 6

Category - Lunch / Dinner

Palak / Spinach - 200g Chopped as you like (You can add as much as you want)
Salt to taste
Oil - 4tsp
Onions - 30g (Optional)
Mustard Seeds - 1/2tsp
Hing - 1/4tsp

Pressure cook the following for 5 Whistles-
Toor Dal / Lentils - 3/4 Cup
Green Chillies - 7 Nos. Slit lengthwise (Adjust)
Water - 1Cup
Garlic - 3 to 4 Pods
Turmeric - 1/4tsp


Remove the cooked lentils, cool. Then with the back of the spoon smash the lentils n garlic. Keep aside.

In a wok start for the tempering- Heat the oil, add the mustard, Hing, onions & Palak. Saute for 3mins then add half cup water if adding onions, cook till onions turn soft. Later, add the lentil mixture n salt. Simmer for 10 mins. Serve hot with white rice or chapathi.

North Indian Style Veg.Kurma

This is a North Indian style Kurma n goes well with Palak Chapathi.

Serves 4

Category - Breakfast / Lunch / Dinner

Pressure cook the following for 3 whistles-
Potatoes - 3 Medium, diced to 1 inch
Tomatoes - 3 Medium, roughly chopped
Onion - 1 Small, roughly chopped
Fresh green peas - 1 Cup
Carrots - 2 Medium, Diced to half inch or cut to circles
Salt - a pinch
Water - As Required to cover the veggies

Ground the following to a paste-
Jeera / Cumin seeds - 2tsp
Cashew - 15Nos.
Red Chilli powder - 1tsp
Ginger - 1/2 inch
Garlic - 3pods
Salt to taste

Once the veggies are pressure cooked, strain the veggies and save the stock.

In a heavy bottom deep pan, add the veggies, ground paste and 2 cups water (use the stock). Add more water as per your required gravy consistency. Bring to boil and simmer for 15mins. The Kurma is ready, serve hot.

North Indian Style Kurma

Bombay Chutney / Julkha

 A combination of veggies cooked in curd and besan.

Serves 4

Category - Breakfast / Lunch / Dinner

Besan / Bengal gram flour - 3-1/2 tbsp
Curd - 1lt
Onions - 1No. Finely chopped
Potato - 1No. Diced to half an inch(Optional)
Tomato - 1No. Roughly chopped
Fresh green peas - 1/2 Cup(Optional)
Green chilli paste - 3tsp (Adjust)
Curry leaves - A few
Mustard seeds - 1tsp
Oil - 4tsp
Hing - 1 pinch
Turmeric powder - 1/2tsp
Salt to taste
Cilantro leaves - 2tsp for garnish

In a bowl whisk the curd, next combine the besan without any lumps. Set aside for 20 mins.

In a Wok heat the oil, add the mustard seeds, hing, onions and curry leaves, saute for 5mins.
Next add the turmeric powder, green chilli paste, potato, peas and tomato, saute for 5 mins.
Then, add 1 cup water, cook till the veggies are tender.
Add the besan curd mixture and salt. Cook further for 10 to 15 mins.
Lastly garnish with cilantro. Can be served with Chapathi.


Note - For Julkha, we dont add Potatoes n Peas.

Paneer Burjji ;)

Yeah you heard it right, its Paneer Burjji and not Egg Burjji..... A slight variation which makes Vegetarians happy.

Serves 4

Category - Lunch / Dinner

Onions - 1 Medium Size (Chopped finely)
Tomatoes - 2 Large Size (Chopped finely)
Paneer - 150 to 200g (Crumple, it should just look like scrambled eggs lol :))
Oil - 6tsp
Ginger Garlic paste - 1/2tsp
Green Chillies - 2Nos. (Slit)
Red Chilli powder - 1/2 or 1/4tsp
Coriander powder - 1/2tsp
Jeera powder - 1/4tsp
Garam masala - 3/4tsp
Salt to taste
Coriander leaves to garnish

In a wok, heat the oil and saute the onions, green chillies and the ginger garlic paste, till onions turn pink/ transparent. Then add the tomatoes and saute for 5mins. Then add all the spices and salt and saute till oil separates. Now add the Paneer and saute further for 3mins.

Put off the flame and garnish with Coriander leaves and serve hot with Breads, or use it for stuffing for samosas or sandwiches.

Paneer Burjji

Palak / Spinach Chapathi

I call Spinach as an all rounder vegetable, it has everything in it. Be it the Vitamins, Carbohydrates, Proteins, Mineral or the fatty acids.

Not many people like to eat Spinach that often..... But trust me this recipe is a wonder for kids :)

Serves 12 to 14Nos.
Category - Breakfast / Lunch /Dinner

Wheat Flour - 2Cups
Oil - 4tbsp
Spinach - 100g
Green Chilli - 2Nos.
Salt to taste

In a blender combine the spinach and green chillies and make a smooth paste. (Add little water)

In a mixing bowl, add the wheat flour, salt and oil and mix. Then add the spinach mixture little by little and start combining to form a stiff dough. Knead and let it rest for 15 mins.

Then roll the dough into 5 to 7 inches circles.

Heat a frying pan and shallow fry the chapathis (with a little oil) on both sides till golden brown.

Serve hot with Curry!!!

Chapati

These are the wheat tortillas and a staple food in India :) Its simple yet delicious to be served with any curry or sides.

Serves 12 to 14Nos.

Category - Breakfast / Lunch / Dinner

Wheat Flour - 2Cups
Oil - 5tsp
Milk - 1/4Cup
Salt to taste
Water as required

In a large mixing bowl add the wheat flour and make a well. To the center add the oil and salt. Slowly combine the flour and add milk. Start combining the flour, further add enough water to end with a stiff dough.  Knead the dough. Then let the dough rest for 30 mins.

Roll out the dough into 5" to 7" circles, heat the Crepe pan / Flat pan. Place the rolled out dough on medium high flame and let it turn light golden brown on both sides. While flipping sides spread some oil on both sides. Serve hot with your choice of Gravies, lentils, chutney, etc......

Love to eat with a little jam/ butter/ Nutella/ Peanut butter or even plain sugar with ghee,  spread on it.

Spicy Tomato Rice

The spicy tomato rice is an easy lunch box recipe and can also be prepared with less time and effort.

Single serving

Category - Lunch

Tomatoes - 1No. ( Medium, fully ripped and finely chopped)
Onion - 1/2 (Finely Chopped)
Tomato Ketchup - 1tsp
Red Chilli Powder - 3/4tsp
Garam Masala - 1/4tsp
Salt to taste
Oil - 3tsp
Mustard Seeds - 1tsp
Cooked Basmati Rice - 1Cup

In a wok, heat  the oil and add the mustard. Now add onions and saute for 2mins. Add tomatoes and saute for 2 mins. Add 2Tbsp of water and simmer till the tomatoes are soft to this now add the salt, red chilli powder and ketchup and saute further for a min. Add the Garam masala and the rice to the sauteed mixture and put off the heat.

Let it stand for 10 mins then you can serve. Can also serve raita with this :)

You can retain the mixture without adding rice and serve with rotis too :) :) :)
You can add hard boiled eggs while adding the rice.

The Simple Tomato Curry

Spent the whole day @ work, want to cook something fast then why not try this one!!!

You could also do it for your lunch box, ideal for anybody :)

Serves 1 or 2

Category - Breakfast / Lunch / Dinner

Tomatoes - 1Large. (Diced)

Onion - 1small (Medium chopped)

Tomato Curry

Green Chilli paste - 1to 2tsp (Add according to your taste)

Salt to taste

Oil - 2tsp

Mustard Seeds - 1tsp
Curry leaves - a few

Hing - 1 pinch

In a wok heat the oil, add in the mustard seeds and hing, let them pop...... Now add in the onions and curry leaves, saute for a minute.... Add in the green chilli paste and salt, saute further for a minute. To this add half a cup of water and let it simmer for 3 minutes. Then add in the tomatoes and cook till tender. The tomato curry is ready to serve. Good to eat with Chapati and toasted bread.

Channa Curry

Serves 4

Category - Lunch

Channa - 1 Cup (Soaked in water overnight)
Onion - 2No. (Coarsely chopped)
Green Chillies - 3No. (Roughly chopped)

Spring Onions - 2 (Roughly chopped)                          
Garam masala - 1/4tsp
Oil - 3tsp
Salt to taste
Red chilly powder - 1/2tsp
Turmeric powder - 1/2tsp
Jeera powder - 1tsp
Dhaniya powder - 2tsp
Chopped Coriander - 3tbsp


In a pressure cooker, heat the oil and add the onions & green chillies. Fry for 5 mins then add all the powders along with Channa and coriander. Fry for couple of mins till everything gets mixed. Now add water to cover the Channa, close the lid and wait for 3 to 4 whistles.

Open the lid once the pressure is released, now add salt to taste and turn on the flame further for 5 mins.

Best to be served with Jeera Pulao or plain white rice.