Paneer Veggies Paratha Recipe


Our family is a big fan of paneer, cottage cheese basically. And we don’t mind as this chewy version of cheese is healthy too. This is the “entire meal in one” option that is a paratha comes with some veggies too.


Paneer two cups Veggies: 1 Carrot, 2 green bell pepper, coriander 1/2 bowl

Spices: Garam Masala 1 tsp, 1/2 tsp coriander, 1/2 tsp, cumin powder 1/2 tsp, (Optional Dry mango powder 1/2 tsp, Chaat masala 1/2 tsp)

Flours: Chapati Flour 3 bowls, Regular Refined Flour 1 bowl,

Oil to knead and roast 1/2 bowl, Salt to Taste 


First let’s grate the veggies and paneer, carrots peeled and grated, and bell pepper deseeded and grated and also grate the paneer while you are at it. Next saute the veggies to lose the moisture and blend in the spices. But before that let’s blend the coriander to a paste-like consistency.


Heat 2 tsp of oil and add the veggies, saute a bit and add the garam masala, coriander powder, cumin powder and the (optional) dry mango powder and chaat masala. Add the coriander paste and saute till it looks like the veggies have lost all moisture. Then let it cool. After cooling down add the paneer to the veggies. Add some salt. Paneer has its own salty taste so you want to check how much you need with some taste-testing.


Next knead the dough by first adding a tsp of salt and mixing it. Then add some oil  and blend it into dry flour. Next add the water slowly and keep kneading the flour as you go. You do not want the dough to be too soft as you will be stuffing it. Next cover it with a lid and let it sit at least for half an hour.

Then take dough the size of lemon and roll it a little bit into a chapati. Then roll the paneer veggie stuffing into a small ball. Add the ball into the chapati and seal it such that the top is completely sealed. Flatten it a little using your hands. Next dust some flour and using a rolling pin roll this paratha gently using the sealed side first and flip and roll the other side. Heat a tawa or a wide skillet, oil it a bit and roast this paratha on both sides using a bit more of oil and until it is evenly roasted.

Serve this paratha with some chole, boondi raita, pickle of your choice or plain old ketchup!



Crunchy French Fries

french fries recipe

So French Fries, anyone claims they don’t like fries more likely ummm… are lying? Anyway I love them. But here I made them slightly different from the regular cut, fry and salt ones. These are simple to make too but more crunchy. So here…


Starchy potatoes 3,

potato fingers

Corn Flour or Rice Flour,

Pepper 1/2 tsp, Salt 5-6 tsps,

Oil to Fry

Just peel the potatoes and cut them in the long finger chips fashion. (I think in India we used to call French Fries Finger Chips before we started calling them fries too.) Wash, drain and spread them on paper towels.

fries coat mix

Mix a bowlful of corn flour or rice powder with pepper and salt. Coat your potato fingers with the this rice powder, a thin layer.

coated fries

Fry these fries on a sim mode, and toss on a towel. Serve with ketchup and mayonnaise. 

crunchy french fries recipe

Alu Cheese Paratha Recipe

alu cheese paratha recipe

Sometimes I think that potatoes have become like previously holy now heretical food god. This previously popular food is slowly being relegated to the bottom of the food chain for its high starch content. Not in my books though, it remains my favourite. Hmm just a few thoughts I had when making this. 

So if you like potatoes and cheese, this is a recipe you will love…  


3 potatoes, 1/2 bowl cheese, Coriander, Garlic cloves 2-3, Green Chillies 2-3 (Optional, you can use Red Chilly Powder instead) 1/2 bowl cheese

boiled potatoes

Dry Spices

Garam Masala 1 tsp, Amchur (Dry Mango) Powder 1/2 tsp, Chat Masala 1/2 tsp, Cumin Powder 1/2 tsp, Coriander 1/2 tsp, Salt as necessary

Oil for the dough and parathas about 1/2 bowl

For the Dough

3 bowlful of Chapati Atta, 1 bowl Refined Flour or All Purpose Flour

dough for parathas

Add a bit of salt to the flours, then add some oil. Next water as necessary and knead the dough to a solid consistency. Cover it with a lid and let it sit till you get the  stuffing ready.

Boil and peel the potatoes. Instead of mashing them, it would be better if you can grate the potatoes, this ensures that it doesn’t leave any lumps. Lumps can cut through the dough when rolling. To this add the dry spices and salt into the grated potatoes.

potatoes schezwan sauce

Next blend the coriander, garlic cloves and chillies into a fine paste, 2-3 tsps together should be enough. Now mix the potatoes with all the spices and add the mozarella cheese.

For any stuffed paratha it is better is the stuffing is as solid and possible. If something leaves a condensation, like the coriander paste or the cheese if it was refrigerated, it will make the dough wet when rolled.

mashed potatoes with cheese

Next take a lemon sized dough and roll it a bit, then add the rolled potato stuffing into this dough. Now gently roll the dough around the stuffing and seal it on top leaving no gaps from where the stuffing can seep through, flatten it a bit using your palms. Now dust some on the rolling board and roll the paratha gently with the sealed down first. Roll the parathas.

rolled alu cheese paratha

Parathas can be thick but roll just enough to stop the thin dough lining from tearing off. Roast this paratha  till the dough lining is crisp and brown, in cooking oil of your choice. Serve with ketchup, cucumber salad or chole, or just roll it up and enjoy!

alu cheese paratha flatbread


Palak Paratha Recipe Spinach Flatbread

palak paratha spinach flatbread

Hello, hope you all having a fine day! So spinach, do your kids like it? My daughter doesn’t, and since the favourite cartoons have changed these days she doesn’t care for the line, “Popeye eats it to become strong!” Anyway there is only one way I can get her to eat spinach, it is through this paratha I make. It is very simple to make too. So here is the recipe:

palak leaves


Spinach 3 bunches, coriander (optional) 1/4 bowl,

Spices: Garam masala, 1/2 tsp, cumin powder 1/2 tsp, coriander powder 1/2 tsp, Dry mango powder 1/2 tsp, turmeric 1/2 tsp, garlic paste.

Regular flour (chapati atta) – 3 bowls,

(Optional) Rice powder or Refined Flour (All purpose flour) 1/2 a bowl

chopped palak 3

Salt to taste, Oil. Take off the stems off the spinach and chop the veggies, it is okay if it fine but even if it is not it is okay. Some people prefer to add this tender chopped spinach to the dough but I find that sauteing it a little bit helps to blend it better. So we saute the veggie in 3 tsps of oil, first add the garlic, then the veggies, then add all the spices cumin powder, coriander powder, garam masala, turmeric, and dry mango powder and mix well. (You can eat this as a vegetable with a regular chapati!)

sauteed veggie

Put off the stove flame, cover it with a lid and let it sit. Take off the cover and mix the flours in veggies without adding any water at first. Blend the veggies as well as you can with the flour and add water only when you start kneading. When the dough kneaded well add a bit of oil to it and let it sit for 5-10 minutes.

palak dough

Then take a bit of the dough and roll it on your palms and flatten it a bit. Then with a rolling pin start rolling the dough into round parathas. You don’t want them as thin as chapatis, they should be thicker. Heat a pan and roast these parathas well.

Serving Instructions: Serve hot with ketchup or boondi raita.

Boondi raita: Just mix the store bought boondi into yogurt that has blended into a buttermilk like consistency.  Most store bought boondis have salt but if not you may have to add it. Add red chilly powder and chat masala if you think it is too bland.

It also tastes very well with chole (chana).

palak paratha recipe

Bread Pan Pizza Recipe


There are times when we just want to have a pizza but don’t have the pizza base at home and don’t want to buy from the outside. In such a scenario the humble bread will come to your rescue. Here is a simple recipe for a pizza that tastes as good but is so easy to make.



A pound of sliced bread,

Capsicum 3-4, tomatoes 3-4, onions 2-3,

Sauce of your choice,

Oregano two tsps.,

pepper half tsps.,

oil, salt to taste,

mozarella cheese just lots of it!


Chop all the veggies. Saute them in some oil. Add the oregano, pepper and sauce. We usually don’t saute the pizza toppings but since this is a pan pizza we will need to saute them a bit to break their crisp. Toast the bread into a crisp consistency. Spread the topping and sprinkle the mozzarella cheese. Heat it for a minute on a pan or microwave. And enjoy!


Schezwan Veggie Rolls


So this is the first time we will be participating at the school fair. I had a rough plan to make cookies and cakes for the same but I was wondering if I could make something spicy or savory because that is the sort of food people would probably prefer at such an event. Eventually I settled for sauteed paneer, Schezwan Rice and Schezwan Rolls. I haven’t shared it here so here we go.

I have always loved the Chinese cuisine, but what I also love is the Indian twist we give to the traditional Chinese dishes. Here is how the Schezwan dumplings got a veggie, fried twist (perhaps our logic is why make something healthy when you can fry it?) Here is how I made this Chinese dish with its many twists.



For the dough:

Refined flour 3 cups, butter 2 tsps, cumin powder and salt.

For the filling: Green bell pepper 3-4, Cabbage: 1/4  kilo, Onion 2-3, Cheese: Mozzarella 2-3 cups Schezwan Sauce (I prefer Ching’s Schezwan Chutney)


Knead the dough by first mixing the dry ingredients, then mixing the butter and then water for a soft but still roll-able consistency. For the filling, just julienne the onion, bell pepper and cabbage, saute in a wok, and add the grated Mozzarella Cheese. Then add the schezwan sauce and mix.


Roll the flour into small puris, you can dry flour if the butter doesn’t allow you to roll them. Add spoonful of the filling and wrap the dough into a roll. 


Shallow fry them and serve them hot.


Dry Fruit Banana Milk Shake – 4 ingredients


Soon it will be the time of sultry heat. It means hot lazy afternoons and time for milkshakes and ice creams. But instead of buying them from restaurants whip up some easy ones right at your home.



Cashews, Almonds about a fistful,

bananas 2-3


2 glasses of full milk,

Sugar or honey,

Optional: Cardamom powder to sprinkle.

Blend the cashew and sugar into a fine powder, leave the chunks if you like them. Peel and mash the bananas with your hand and add them to the blender. Add the milk and give a quick whisk.

Pour the milkshake into the glasses and sprinkle the elaichi and serve. Desserts are such a treat but this one is great because it is so healthy and so easy to make.