Dal Paratha (Stuffed Dal Paratha)


For the Stuffing

  • 1 cup skinned yellow lentil (mung dal)
  • 1 cup water to cook the dal
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp amchur powder (mango powder)
  • 2 green chillies, chopped finely
  • 2 tbsp chopped coriander leaves
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 2 tsp oil

For the Paratha Dough-

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Wash and soak the dal for 30 minutes. Drain in a colander and set aside
  2. Heat oil in a pan
  3. Add cumin seeds
  4. When it splutters, add dal
  5. Sauté for 2-3 minutes.
  6. Add turmeric powder
  7. Add the water and once it boils, lower the heat completely
  8. The water should evaporate completely and the dal should remain whole and separate
  9. Add red chilli powder, coriander powder, amchur powder, green chillies, salt and mix well. Set aside
The dal ready for stuffing
  • Take the whole wheat flour in a bowl
  • Make a well in the centre and add salt and oil
  • Pour warm water as required and bring the mixture together
  • Knead into a soft smooth dough
  • Keep the dough covered for 20-30 minutes
  • Make medium sized balls from the dough
  • Take one ball of dough, roll and flatten it
  • Dust with some flour and roll it in a circle of 5-6” diameter
  • Place the dal stuffing (about 2 tbsp) in the centre, keeping some space from the side
  • Bring the edges together and join them
  • Join the edges well so that the filling doesn’t come out
  • Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  • Now place the rolled paratha on a heated tava. The tava should be hot
  • When the base is partly cooked, flip it
  • Now when the top is also partly cooked, flip again
  • Spread some oil on the both the partly cooked sides
  • It will have brown spots
  • Press the paratha edges with a spatula so that the edges are fried well
  • Serve with extra butter, yogurt and pickle

Chicken Pulao


For Marinating the Chicken-

  • 500-700 gm chicken, leg and breast pieces
  • 3 tbsp yogurt
  • 2 tbsp onion paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp green chilli paste
  • Salt to taste
  • A dash of black pepper

For Pulao Masala –

  • 3” cinnamon stick
  • 3 green cardamoms
  • 6 cloves
  • 1 black cardamom
  • 1 blade of mace
  • 1/2 nutmeg
  • 1/2 tsp allspice
  • 1 tsp coriander seeds

For the Rice –

  • 300 gm rice
  • 1 tbsp butter
  • 1 blade of mace
  • 1” cinnamon stick
  • 2 green cardamoms
  • 4 cloves

Other Ingredients

  • 200 gm chopped onions
  • 4-5 tbsp mustard oil
  • 6-7 slit green chillies
  • 1/2 cup milk


  1. Marinate the chicken with all the ingredients given in the list
  2. To make the pulao masala, heat a pan and add all the ingredients in the list
  3. Heat gently over low heat for 3-4 minutes and become aromatic
  4. Remove from heat, cool slightly and grind to a fine powder
  5. In the meantime, soak the rice in water
  6. Heat mustard oil in a pan.
  7. Add the chopped onions
  8. Fry over medium low heat, till they turn brown. Remove half and set aside
  9. To the remaining onions in the pan, add the chicken
  10. Stir the chicken over high flame till it is seared on all sides
  11. Stir fry the chicken for about 8-10 minutes till lightly brown on all sides
  12. Add 2 tbsp of the ground spices and mix it well
  13. Add some salt and sugar to taste and pour in 500 ml hot water
  14. Let the chicken boil in this water for 8-10 minutes, covered tightly
  15. In a separate large pot, heat 1 tbsp butter
  16. Add the spices given in the ingredients “for rice”. Stir for 30 seconds and add the soaked and drained rice
  17. Stir and cook so that the rice changes colour and becomes translucent
  18. Add the chicken to the rice
  19. Stir well and let the rice soak up the chicken gravy
  20. Add enough hot water so that the water level comes up 1/2” above the rice
  21. Check seasoning once the water comes to a boil
  22. Cover and cook on a simmer for 15 minutes without opening the lid
  23. After 15 minutes, open the lid and add the chillies and milk
  24. Cover and cook for 5 minutes on low heat
  25. Top with the remaining fried onions and serve with salad and lime wedges

Nankhatai (Indian Cookies)


  • 1 cup all purpose flour
  • 1/4 cup gram flour (besan)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp sooji (semolina)
  • 1/8 tsp nutmeg powder
  • 1/2 tsp cardamom powder
  • 1/2 cup ghee at room temperature
  • 1/2 cup sugar powdered
  • 1/2 tbsp yogurt
  • 1-3 tbsp milk

Method –

  1. Cream the ghee and powdered sugar with an hand mixer
  2. The mixture should be smooth, light and creamy
  3. Sift all purpose flour, gram flour, baking powder and baking soda and set aside
  4. Add yogurt to the ghee sugar mixture and mix very well
  5. Add the sifted dry ingredients to the mixture
  6. Also add the semolina, cardamom powder and nutmeg powder
  7. Gently mix everything. Do not knead.
  8. Just mix and gather to a smooth dough
  9. If the mixture is too crumbly, add 1-3 tbsp of milk
  10. Mix lightly and make a dough
  11. Pinch medium sized balls from the dough
  12. Roll them evenly
  13. Slightly flatten them
  14. Place the balls on a baking tray keeping some space between them as they expand while baking
  15. Bake in a pre heated oven at 180°C for 20-25 minutes till light golden

Paneer Butter Masala


For the Gravy-

  • 1 tablespoon oil
  • 2 green cardamoms
  • 1 cup onions cubed, 3 medium
  • 1½ cups tomatoes finely chopped (3 large)
  • ¾ teaspoon salt (adjust to taste)
  • ¾ teaspoon sugar
  • 12-14 cashew nuts
  • 1 teaspoon red chilli powder
  • ¾ teaspoon garam masala powder
  • 1 teaspoon coriander powder

Whole Spices –

  • 1 small bay leaf
  • 1/2” cinnamon stick
  • 2 green cardamoms
  • 3 cloves

For Paneer Butter Masala –

  • 1.5 tbsp butter
  • 1.5 tsp ginger garlic paste
  • 200-250 gm paneer
  • 1 tsp kasoori methi
  • 3 tbsp cream
  • 2 tbsp chopped coriander leaves

Method –

  1. Heat 1 tbsp oil in a pan
  2. Add 2 green cardamoms
  3. Add onions and fry till it turns light pink
  4. Add tomatoes and salt
  5. Sauté for 3 minutes
  6. Cover and cook till the onions and tomatoes turn soft and mushy
  7. Add garam masala, coriander powder, cashew nuts, red chilli powder and sugar
  8. Fry this for about 2-3 minutes till fragrant
  9. Turn off the flame and cool completely
  10. Transfer to a blender with 1 cup water. Blend to a smooth purée and set aside
  11. Heat 1.5 tbsp butter in the same pan
  12. When the butter melts, add the ingredients listed under “whole spices”
  13. Reduce the flame to low and sauté ginger garlic paste for 1 minute
  14. Pour in the blended onion tomato puree
  15. Add more red chilli powder if required, to adjust colour
  16. Pour 1/2 cup water and mix well
  17. Cover and cook on medium heat until gravy thickens and traces of butter or oil is seen on top
  18. Lower the flame completely and add the paneer
  19. Sprinkle kasoori methi after crushing it
  20. Mix and cook covered on low heat for 2 minutes
  21. Turn off the flame and pour the cream and stir
  22. Garnish with 1 tbsp cream and chopped coriander leaves before serving

Sabudana Khichdi (Sago/Tapioca Pearls Khichdi)


  • 1 cup sabudana
  • 1/4 cup peanuts
  • 2 tbsp ghee or oil
  • 1/2 tsp cumin seeds
  • 1 sprig curry leaves
  • 1 tsp finely chopped ginger
  • 1-2 green chillies, finely chopped
  • 1 medium boiled potato
  • Salt to taste
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp sugar
  • 1 tbsp lemon juice

Method –

  1. Add sabudana to a wide bowl and pour 2 to 3 cups of water. Rub them well with your fingers and drain the water completely.
  2. Repeat this steps of adding fresh water, rubbing and then draining the starchy water completely. Do this at least thrice.
  3. Then pour ¾ cups fresh water and soak them for 4 to 6 hours or until softened. You can also leave them overnight. Just make sure that the water level remains below the sabudana
  4. After 4 to 6 hours, check if the sabudana is soaked well and softened by pressing a few pearls in between your thumb and fore finger. Well soaked sabudana will get mashed well and completely.
  5. When the sabudana is soaked well, transfer them to a colander to ensure there is no excess water left.
  6. Dry roast 4 tbsps peanuts until golden and aromatic. Set these aside
  7. Heat ghee or oil in a pan. Then add cumin, green chilies, ginger and curry leaves.
  8. Sauté for a minute
  9. Add cubed boiled potatoes. Saute them for 1 to 2 minutes
  10. Meanwhile mix together sabudana, salt and sugar
  11. Put the flame on high.
  12. Add sabudana to the pan. Stir and sauté for 2-3 minutes or until transparent
  13. Immediately remove from the heat
  14. Squeeze in the lemon juice, add coriander leaves & roasted peanuts.
  15. Mix in the lemon juice
  16. Serve with yogurt

Coconut Rice


  • 1 cup rice
  • 2 tbsp sesame seeds
  • 3 tbsp ghee
  • 3 tbsp cashew nuts, halved
  • 1/2 fresh coconut, grated
  • 2 green chillies, chopped fine
  • Salt to taste

For Tempering –

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp Bengal gram dal
  • 1 dry red chilli, halved
  • 1/2 tsp asafoetida powder
  • A few curry leaves

Method –

  1. Pressure cook the rice and set aside
  2. Dry roast the sesame seeds, powder fine and set aside
  3. Heat 2 tbsp ghee, fry the cashew nuts till golden, and set aside
  4. Heat the remaining 1 tbsp ghee, fry the grated coconut till reddish brown. Set aside
  5. Heat 2 tsp oil.
  6. Add all the ingredients for tempering
  7. When the mustard seeds splutter, add the green chillies, rice, salt and fried coconut
  8. Mix well and sprinkle in sesame seed powder
  9. Garnish with fried cashew nuts and serve hot

Koldil Bhaji (Banana Flower Stir Fry)


  • 1 banana flower
  • 1 tbsp masur dal (red lentils), soaked in water
  • 1 medium potato, diced
  • 1 bay leaf
  • 1 dry red chilli, broken to bits
  • 1 medium onion, finely chopped
  • 1/2 tsp ginger garlic paste
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp ghee
  • 2 tbsp mustard oil

Method –

  1. Prep the banana flower. Remove the outer covering and chop the white part finely. It is very sticky, so put the chopped part in a bowl filled with water and 1 tbsp salt. After about 30 minutes, squeeze out the water, rinse and squeeze out the water again. The banana flower is now ready to use
  2. Heat mustard oil.
  3. Fry the potatoes and set aside
  4. In the same oil, add bay leaf, dry red chilli and onions. Fry the onions till brown
  5. Then add 1/2 tsp ginger garlic paste
  6. Sauté for a minute
  7. Add masur dal and sauté for a minute
  8. Now add turmeric powder, cumin powder and sauté till oil releases
  9. Add koldil and stir fry for 5 minutes
  10. Add 1/2 cup water, add the potatoes, cover with a lid and cook till done and water evaporates
  11. Add pepper powder
  12. Sprinkle garam masala powder and drizzle ghee at the end

Palak Alu Tomato Sabji (Spinach, Tomato and Potato Stir Fry)


  • 500 gm spinach, cleaned and chopped
  • 4-5 baby potatoes, sliced in half
  • 1 medium onion finely chopped
  • 1/2 tsp ginger garlic paste
  • 1 tomato chopped
  • 1 green chilli, slit
  • 1/2 tsp turmeric powder
  • A pinch of asafoetida powder
  • Salt to taste
  • 1 tbsp mustard oil

Method –

  1. Heat oil in a pan
  2. Add onion, ginger garlic paste and asafoetida powder
  3. Let the onions become light brown
  4. Add chopped potatoes and turmeric powder
  5. Stir and cook on high heat for 2-3 minutes
  6. Add spinach and mix well
  7. Add salt, chopped tomato and green chilli
  8. Cover with lid and cook on low heat till water evaporates
  9. Adjust spices and remove from flame

Paleng Maas (Fish in Spinach Gravy)


  • 5 pieces of fish
  • 1 large tomato
  • 1.5 cups chopped spinach
  • 2 slit green chillies
  • 1” piece of ginger
  • 1/2 tbsp nigella seeds
  • Turmeric powder
  • Salt to taste
  • 3 tbsp mustard oil

Method –

  1. Rub salt and turmeric powder on the fish.
  2. Marinate for 15 minutes
  3. Chop the tomato and spinach
  4. Chop the ginger and then grind in a mortar pestle with nigella seeds and 1/4 tsp salt
  5. Heat mustard oil in a kadhai
  6. Fry the fish and set aside
  7. In the same oil, add the ginger nigella seeds paste
  8. Add the tomatoes and fry till the oil separates
  9. Add the slit chillies
  10. Now, add the spinach and sauté till the water evaporates
  11. Add 2 cups of warm water and let it boil
  12. Reduce the heat and add the fish
  13. Cover with a lid and cook on low heat for 10 minutes

Lemon Rice


  • 1 cup rice
  • 2 green chillies, chopped fine
  • 1” piece ginger, chopped fine
  • 3 tbsp peanuts
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Juice of 2 limes or lemons
  • Chopped coriander leaves for garnishing

For Tempering

  1. 2 tsp oil
  2. 1 tsp mustard seeds
  3. 1 tsp cumin seeds
  4. 1 tsp urad dal
  5. 1 tsp chana dal
  6. 1 dry red chilli, halved
  7. 1/2 tsp asafoetida powder
  8. A few curry leaves

Method –

  1. Cook the rice and set aside
  2. Heat oil
  3. Add the ingredients for tempering
  4. When the mustard seeds splutter, add the green chillies, ginger and peanuts and fry for a couple of minutes
  5. Add the rice, turmeric powder and salt. Mix well
  6. Turn off the heat and mix in the lemon juice
  7. Garnish with chopped coriander leaves and serve hot