Kothimbir Vadi

Kothimbir Vadi is a popular Maharashtrian coriander leaves fritter snack prepared by deep frying, shallow frying and steaming. In Maharashtra, kothimbir means coriander leaves, hence they play a significant role in the recipe. Kothimbir vadi are usually served with evening tea as a snack, but can also be served as a side dish for a meal. 

Now, let me share a few tips and suggestions to make crispy kothimbir vadi. First, always use fresh coriander leaves for making kothimbir vadi. Make sure to clean the leaves and pat them dry before using it in the recipe. If the leaves contain moisture, then you'll end up adding more besan. Second, the other variation to this recipe is to prepare them similar like the dhokla and then steam them. Finally, you can pan fry or just temper the kothimbir vadi, if you're health conscious. 

Servings:- 2-3 servings

Course:- Snacks

Cuisine:- Maharashtrian, Indian


2 cups coriander leaves, chopped

1 1/4 cup gram flour/besan

1 tsp ginger-garlic paste

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 green chilli, finely chopped

1/2 tsp coriander powder

1/2 tsp cumin powder

1 tsp sesame seeds

1/2 tsp garam masala

Salt to tatse

1 tsp lemon juice

Water as required


1. Firstly, in a large mixing bowl take 2 cups chopped coriander leaves. Make sure that the coriander leaves does not contain moisture in it.

2. Next, add gram flour/besan, ginger-garlic paste, green chilli, red chilli powder, turmeric powder, coriander powder, cumin powder, sesame seeds, garam masala, salt and lemon juice. Combine them well making sure that all the spices are well combined. 

3. Further add water as required and knead to a soft and smooth dough. Grease your hand with some oil and get the dough to a cylindrical shape. 

4. Next, prepare the steamer and grease the steamer tray with some oil. Place the dough in the tray and steam for 15-20 mins on medium flame. Check the doneness of the dough by inserting a toothpick. 

5. Let the dough cool completely and then cut them to thick slices. Further deep fry/shallow fry the vadi in hot oil. Fry them till they turn golden and crisp. Further drain them off in a kitchen paper towel to remove excess oil. 

6. Finally, serve hot and crispy kothimbir vadi with tamarind chutney or coriander chutney. 

Chana Dal Vada

Chana Dal Vada is a popular South-Indian deep fried snack made with chana dal. It can be eaten as it is or tastes great when eaten with tomato ketchup, coriander chutney or coconut chutney. We used to get these vadas in our hostel and since then has been my personal favorite snack. 

Now, let me share a few tips and suggestions to make crunchy chana dal vada. First, do not over soak the chana dal for a longer time, as then the vadas will not turn crunchy. Second, while grinding the chana dal, do not add any amount of water. It has to be dry and coarse, or else the vadas may absorb more oil while frying. Third, I have deep-fried the vada to make it crispy and crunchy. Alternatively, you can also shallow fry or bake the vadas at 180 degree Celsius for 20-25 mins. Finally, these vadas can also be stored in an air-tight container for 2-3 days. So, you can preserve and have them later. 

Servings:- 8-10 vada

Course:- Snacks

Cuisine:- South Indian


1 cup chana dal

1 inch ginger, chopped

2 green chilli, chopped

1 tsp cumin seeds

2 tbsp coriander leaves, finely chopped

2 tbsp curry leaves, finely chopped

A pinch of asafoetida

1/4 tsp red chilli powder

1/2 tsp salt


1. Firstly, in a large bowl soak the chana dal in enough water for 2 hours. Next, drain off the water and let the chana dal rest for 25-30 mins or until the dal drains off the water completely.

2. Now, transfer the dal to a grinder along with chopped ginger, green chilli and cumin seeds. Blend them to a coarse paste without adding any water. 

3. Next, transfer the paste to a large mixing bowl. Further add the chopped coriander leaves, curry leaves, asafoetida, red chilli powder and salt. 

4. Squeeze and combine the mixture well. If you feel the dough is watery, then add a tbsp of rice flour. Further grease your hand with oil and prepare small vadas. 

5. Further deep fry the vadas in hot oil, stirring occasionally until they turn golden and crisp. Make sure to fry the vadas in medium flame. 

6. Finally, serve and enjoy, hot chana dal vada with tomato ketchup and masala chai. Alternatively, you can also store these vadas in an air-tight container for 2-3 days.  

Lachha Paratha

Lachha Paratha is a multi-layered Indian flatbread, prepared with wheat flour. These paratha's can also be made with wheat flour and all purpose flour, but for healthier version, it is generally prepared with only wheat flour. It is a simple and easy recipe prepared with less amount of ghee. 

Servings:- 2 people

Course:- Lunch, Dinner, Paratha

Cuisine:- North-Indian


1 cup wheat flour/aata

1/2 tsp salt

1.5 tbsp oil

Water for kneading


1. Firstly, in a large mixing bowl, take wheat flour and salt. Now, add oil to the flour and crumble them well with your fingertips. 

2. Next, add water in parts and knead to a soft and smooth dough. Cover with a moist cloth and allow it to rest for 15-20 mins. 

3. Now, pinch a ball-sized dough, roll and flatten it. Dust it with some flour. Further roll to a thin circle as that of a chapatti. Make sure to roll as thin as possible. 

4. Now, grease the chapatti with some ghee. Further start creating pleats by folding with the help of your fingers. Further stretch the pleated dough as much as you can. 

5. Next, begin to roll the pleated dough like a swiss roll. Further seal and secure the end by pressing gently. 

6. Now, take the rolled dough ball and dust it with some flour. Further start rolling the ball to a thin circle. 

7. Now, on a hot tawa place the rolled paratha and cook on medium flame. Flip over and cook the other side once the base is half-cooked. Once you see golden brown spots, grease them with some ghee. Flip and roast both sides until they are properly cooked. 

8. Finally, serve and enjoy, hot lachha paratha with dal or with any vegetable of your choice. 

Eggless Rava Omelette

Eggless Rava Omelette is a healthy, nutritious and kids-friendly recipe made with coarse rava and a choice of vegetables. It is similar to the moong beans based moonglet, hence it is also known as romelette. Here, the moong beans have been replaced with rava and lots of vegetables have been added, which makes it a healthy snack for kids. 

Now, let me share a few tips and suggestions to make this nutritious eggless rava omelette. First, it is recommended to use coarse rava for this recipe, meaning the rava should neither be too thick nor too thin. This helps in easy frying. Second, adding vegetables is completely of your choice and you can experiment it with any vegetable that you want. However, make sure to finely chop the vegetables so that it gets cooked easily. Third, adding eno to the batter helps in stimulating the fermentation process. Avoid adding baking soda as it may react and form a pink color omelette. Make sure that you add eno right before pouring onto the pan, else the omelette will not be spongy. Finally, add a generous amount of butter to the omelette as it gives a nice flavor. 

Servings:- 2 people

Course:- Breakfast

Cuisine:- North-Indian


1 cup rava

1/2 cup curd

1/2 tsp salt

3/4 cup water

1/2 carrot, finely chopped

1/2 capsicum, finely chopped

3-4 beans, finely chopped

2-3 tbsp onion, finely chopped

2 tbsp coriander leaves, finely chopped

1/2 tsp chilli flakes

1/2 tsp eno/fruit salt

2 tsp oil

1 tsp butter


1. Firstly, in a large mixing bowl take 1 cup rava, 1/2 cup curd and 1/2 tsp salt. Mix them well making sure that everything is well combined. 

2. Next, add 3/4 cup water and mix them well to form a lump-free batter. Cover and rest the batter for 10-15 minutes. 

3. Now, add the finely chopped carrot, capsicum, beans, onion, coriander leaves and chilli flakes. Mix them well to form a smooth batter. 

4. Next, heat a pan and spread 2 tsp oil on it. Once the pan gets hot, add 1/2 tsp eno and 2 tbsp water to the batter. Mix them gently. 

5. Further when the batter turns frothy, pour the batter onto the hot pan. Cover with a lid and simmer for 2-3 mins or until the base is cooked well. 

6. Now, flip over carefully and press gently. Further make a slit in the centre and add 1 tsp butter in the centre. Simmer for a minute or two or until the omelette is cooked well.

7. Finally, serve and enjoy, hot eggless rava omelette with tomato ketchup. 

Vermicelli Cutlet

Vermicelli Cutlet is an ideal attractive party starter snack made with vermicelli coating and potato stuffing. It is often also referred to as a birds nest snack due to its crunchy and spiky texture. 

Now, let me share a few tips and suggestions to make this crispy, crunchy vermicelli cutlet. First, make sure to roast the vermicelli before boiling to prevent the vermicelli from turning mushy. Alternatively, you may also use store-bought roasted vermicelli. Second, you can also add vegetables of your choice, such as carrot, beans, peas etc. to this snack to make it a vegetable vermicelli cutlet. Finally, do not use roasted vermicelli for coating, as the vermicelli would be deep-fried along with the cutlet. Also make sure to coat the cutlet with some vermicelli, as it gives a nice crunchy bite.  

Servings:- 10 cutlets

Course:- Breakfast, Snacks

Cuisine:- Indian


For Boiling Vermicelli:

2 tsp oil

1/2 cup vermicelli

3-4 cup water, for boiling

1/2 tsp salt

For Cutlet Mixture:

2-3 tbsp cornflour

2 potato, boiled and mashed

1-2 green chilli, finely chopped

1/2 tsp chilli flakes

1/2 tsp cumin powder

1/2 tsp garam masala

1/2 tsp chaat masala

1/2 cup breadcrumbs

2-3 tbsp coriander leaves, finely chopped

1/2 tsp salt


1. Firstly, in a pan, heat 2 tsp oil and 1/2 cup vermicelli. Roast them on low flame till the vermicelli turns golden brown. Keep aside. 

2. Next, in a vessel, take 3-4 cups water and 1/2 tsp salt. Get the solution to a boil. Once the water comes to a boil, add in the roasted vermicelli and give them a good stir. Boil them for 2-3 mins or until the vermicelli is cooked well. Drain off the water and let the vermicelli cool completely. 

3. Now, transfer the cooled vermicelli to a mixing bowl and add 2-3 tbsp cornflour. Mix them well making sure that all the moisture from the vermicelli is absorbed. 

4. Next, add the mashed potato, finely chopped green chilli, chilli flakes, cumin powder, garam masala, chaat masala, breadcrumbs, coriander leaves and salt.

5. Mix all the ingredients well making sure that everything is well combined. Mix them to form a soft, smooth dough. 

6. Further grease your hands with some oil and pinch a ball-sized dough. Roll them to a cylindrical shape and keep aside. 

7. Now, roll each of the cutlets in vermicelli and deep fry them in hot oil, keeping the flame on medium. Stir the cutlets occasionally and fry them till they turn golden and crisp. Further drain them off in a kitchen paper towel to remove excess oil. 

8. Finally, serve hot and crispy vermicelli cutlet with coriander chutney and tamarind chutney. 

Bread Pizza

Bread Pizza is an easy and a simple pizza variation made with sandwich bread slice as its base with an instant pizza sauce. The recipe is made with instant pizza sauce. Instant pizza sauce is made with easily available tomato ketchup which is then mixed with schezwan sauce/chilli sauce, mixed herbs and chilli flakes. This pizza sauce can also be used to make the traditional pizzas. 

So now, let me share a few tips and suggestions for a perfect bread pizza recipe. First, do not attempt to try this recipe with other flavors of bread variations like brown bread, wheat bread or multi-grain bread. It is recommended to use white sandwich bread slices for making bread pizza. Second, it is completely up to you to add vegetables of your choice. Jalapeno and olives may be skipped if you do not have them. Finally, while cooking the pizza on tawa, make sure you apply a generous amount of butter before roasting. Also make sure to keep the flame to low to prevent the bottom from burning or getting the pizza overcooked.  

Servings:- 6 pizza

Course:- Breakfast, Snacks

Cuisine:- Italian


For Pizza Sauce:

1/2 cup tomato ketchup

2 tsp schezwan sauce/chilli sauce

1 tsp chilli flakes

1 tsp mixed herbs

Other Ingredients:

6 slice bread, white

Capsicum, sliced

Onion, sliced

Tomato, sliced

Cheese, grated

Mixed herbs

Chilli flakes

Butter for toasting


1. Firstly, in a small bowl, take 1/2 cup tomato ketchup, 2 tsp schezwan sauce/chilli sauce, 1 tsp mixed herbs and 1 tsp chilli flakes. Mix them very well, making sure that everything is well combined. The pizza sauce is ready. Keep aside. 

2. Further take a bread slice and spread 2 tsp of the prepared pizza sauce over it. Top them with a few sliced capsicum, onion and tomato. You can also use any toppings of your choice like sweet corn, jalapeno, olives etc. 

3. Further spread a generous amount of grated cheese over the toppings. You can use cheese of your choice. Next, sprinkle some mixed herbs and chilli flakes. 

4. Now, place the bread slice over the tawa brushed with a generous amount of butter. Cover and cook the pizza for 3-4 mins on a low-medium flame until the cheese melts. 

5. Finally, serve hot and delicious bread pizza sliced into half immediately. 


Handvo is a popular, healthy and delicious mixed lentil vegetable cake from Gujarat cuisine. Gujarati cuisine generally offers colorful recipes which can be easily made for breakfast and dinner. It is a healthy recipe full of nutrients and is particularly a protein-packed filling spicy bread. 

Now, let me share a few tips and suggestions to make this overwhelming Handvo. First, make sure to ground the lentils to a thick batter with very less water on grounding as later the vegetables also release some moisture. Second, bottle gourd is generally added to this lentil-vegetable cake, but it completely optional and you can add any vegetables of your choice like pumpkin, sweet potato, cabbage etc. Third, I have used eno fruit salt for hastening the process of fermentation. However, you can also use baking soda or ferment it overnight. Also make sure to add the eno/baking soda right before baking, else the handvo will not be spongy. Finally, handvo is generally served for breakfast but can also be served for snacks or dinner with coriander chutney and tamarind chutney. 

Servings:- 3-4 people

Course:- Breakfast, Snacks, Dinner

Cuisine:- Gujarati


For Handvo Batter:

1 cup rice

1/2 cup chana dal

1/4 cup toor dal/masoor dal

2 tbsp urad dal

1/2 cup curd

1 cup bottle gourd/lauki, grated

1/4 cup carrot, grated

1/4 cup coriander leaves, finely chopped

1/2 tsp ginger, crushed

1 green chilli, finely chopped

1/2 tsp sugar

1/4 tsp red chilli powder

1/4 tsp turmeric powder

2 tsp oil

Salt as per taste

1 tsp eno

For Tempering:

3 tsp oil

3/4 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp sesame seeds

A few curry leaves

A pinch of asafoetida


1. Firstly, in a large bowl take rice, chana dal, toor dal/masoor dal and urad dal. Rinse them with water a couple of times and allow them to soak in enough water for 3-4 hours.

2. Next, drain off the water and transfer the lentils to a blender. Further add curd to it and blend them to a smooth but slightly coarse paste. Transfer the batter to a mixing bowl. 

3. Now, add the grated bottle gourd, grated carrot and chopped coriander leaves. You can even add in vegetables of your choice like pumpkin, sweet potato and cabbage. 

4. Further add crushed ginger, finely chopped green chilli, sugar, red chilli powder, turmeric powder, oil and salt. Mix them very well making sure that the batter is like a idli batter consistency. 

5. Next, add eno and mix gently. Alternatively you can also use 1/4 tsp baking soda or ferment it overnight. Further transfer the batter into the greased cake mould.  

6. Now, to prepare the tempering, heat oil in a small pan. Once the oil gets hot, add the mustard seeds, cumin seeds, sesame seeds, a few curry leaves and asafoetida. Allow them to crackle and pour the tempering over the handvo batter. 

7. Further bake the handvo in a pre-heated oven at 180 degree Celsius for 30-35 mins. You can bake till the toothpick inserted comes out clean and a crisp top layer is formed.

8. Finally, serve Gujarati handvo or vegetable lentil cake with coriander chutney and tamarind chutney. 

Curd Rice

Curd Rice is a popular and lip-smacking South-Indian dish generally served with South-Indian thali or meal. It is nothing but curd mixed with cooked rice, herbs and finally tempered. The South-Indian curd rice is made in the similar way and then tempering of spices is added to the curd rice making it more flavorful and delicious. 

Now, let me share a few tips and suggestions to make a lip-smacking curd rice. First, do not forget to add the milk while preparing curd rice as milk helps the curd rice from souring too much and maintain the consistency. Second, curd rice can also be made using leftover cooked rice. However, if you're using freshly steamed rice, then bring the rice to room temperature and then mix with curd. Third, it is highly recommended to use homemade fresh curd rather than the store brought curd as the homemade curd has got a different flavor and taste as compared to the store brought ones. Finally, you can also fry the ginger and curry leaves while tempering if you want. 

Servings:- 2-3 people

Course:- Main Course, Side Dish

Cuisine:- South Indian


For Cooking Rice:

1/2 cup rice

1.5 cups water

Other Ingredients:

1 cup fresh curd

1/4 cup milk

1 green chilli, finely chopped

1 tsp ginger, finely chopped

1 tsp curry leaves, finely chopped

1 tbsp coriander leaves, chopped

Salt to taste

For Tempering:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp urad dal

1 sprig curry leaves, finely chopped

1/8 tsp asafoetida


1. Firstly, rinse rice a couple of times with water. Let them soak in enough water for 30 mins. Next, cook the rice till they soften very well. Drain off the excess water and mash the rice. Let the rice cool a bit or let it come to room temperature.

2. Now, when the rice comes to room temperature, add the milk and fresh curd. Mix them well breaking lumps if any present. 

3. Further add the finely chopped ginger, green chilli, curry leaves and coriander leaves. Further add salt to it and mix them very well. Keep aside. 

4. Now, to prepare the tempering, heat oil in a small pan. When the oil becomes hot, lower the flame and add mustard seeds to it. Let them crackle. 

5. Further add urad dal to it and stir fry them on low flame till the urad dal becomes golden. Now, add the curry leaves and asafoetida and mix them well. 

6. Further switch off the flame and immediately pour the tempering over the curd rice mixture. Mix the curd rice very well. 

7. Finally, serve South Indian curd rice topped with some coriander leaves or pomegranate. You can even serve them plain or with mango pickle. 

Sweet Shakarpara

Sweet Shakarpara is a sweet maida biscuit prepared during the festival season as a munching snack. It is one of a must snack during the Diwali festival.

Now, let me share a few tips and suggestions to make crispy shakarpara. First, make sure to dissolve the sugar well before adding all purpose flour. Second, adding rava while kneading the dough helps to make the shakarpara more crispier. Finally, make sure to fry the shakarpara on low to medium flame, otherwise the shakarpara will remain raw from inside and wont be much crispier. 

Servings:- 1 bowl

Course:- Snacks

Cuisine:- South Indian/Maharashtrian


1/2 cup sugar

1/2 cup water

2 cup all purpose flour/maida

2 tsp rava

1/2 tsp cardamom powder

4 tbsp ghee

1 tsp salt

Oil for deep frying


1. Firstly, in a large mixing bowl, dissolve 1/2 cup sugar in 1/2 cup water. Further add maida, rava, cardamom powder. ghee and salt.

2. Combine them very well and knead to a soft and smooth dough. Now, roll the dough slightly thick. You can even roll them thin if you prefer thin shakarpara. 

3. Further cut them into any shape of your choice like diamond or squares and keep aside. 

4. Now, deep fry them in hot oil. Keeping the flame on medium, stir occasionally in between to fry uniformly. Fry till the shakarpara turns golden and crisp. Further drain them off in a kitchen paper towel and allow it cool completely.

5. Finally, store the sweet shakarpara in an airtight container for a month.  


Rasmalai is an Indian dessert recipe which is prepared from flattened chenna/paneer balls, sugar syrup and rabdi. The sweet first originated from Bengal but is now popular all over India. Rasmalai is very similar to rasgulla, the difference being that rasmalai is served with thick-creamed kesar flavoured milk and is topped with some chopped nuts before serving. 

Now, let me share a few tips and suggestions to make a perfect rasmalai. First, it is always advised to use a full cream cows milk for better results. Using buffalo milk might not lead your rasmalai to be soft and juicy. Second, knead the chenna properly till it forms a dough and no granules are seen. Make sure not to overknead the chenna, as then the chenna will start releasing oil, which would result in hard rasmalai. Third, while making chenna balls, make sure that the balls do not have any cracks in it, otherwise the balls might dissolve in the sugar syrup while boiling. Fourth, make sure your vessel has enough room for the chenna balls to swell while boiling. Also, make sure that you squeeze the sugar syrup from the chenna balls completely or else the balls will not absorb the rabdi milk. Finally, always remember to use a thick-bottomed pan/kadai while preparing rabdi, or else there will be high chances for the milk to burn. Make sure you do not over stir the milk while preparing the rabdi, or else the cream will not form. 

Servings:- 8 people

Course:- Sweet, Dessert

Cuisine:- Indian


For Paneer/Chenna:

1 litre milk, full cream

2-3 tbsp lemon juice

1 cup water

For Sugar Syrup:

1 1/2 cup sugar

8 cups water

For Rabdi:

1 litre milk, full cream

1/4 cup sugar

1/2 tsp cardamom powder

2 tbsp saffron milk

8 pistachios, chopped

5 almonds, chopped


Making Paneer/Chenna:

1. Firstly, in a thick-bottomed pan, heat 1 litre full cream cows milk. Stir occasionally and get the milk to a boil. 

2. Once the gets a boil, add lemon juice to it and stir them well. You can add more lemon juice and stir them till the milk curdles completely. 

3. Drain off the curdled milk immediately into a handkerchief or a muslin cloth. Pour a cup of water and clean the chenna as it has lemon juice in it. 

4. Further bring the cloth together and squeeze off the excess water. Hang the cloth for 30 mins or more or until all the water drains off completely. 

5. Now, after 30 mins, start to knead the chenna for 10 mins or until it turns out smooth. Make sure that the chenna does not have any grains of milk, otherwise the rasmalai will have cracks and they might break while boiling in the sugar syrup. 

6. Further, make small balls from the chenna and flatten them slightly. Keep the flattened chenna balls aside.  

Making Sugar Syrup:

1. Firstly, in a deep vessel take 1 1/2 cup sugar along with 8 glasses of water. Stir them well and boil the solution for 10 mins on medium flame. 

2. Now, slowly drop the flattened chenna balls into the boiling sugar syrup. Cover the vessel and boil them for 15 mins. You will see that the chenna balls have doubled in size. 

3. Now, with the help of a slotted spoon, take each flattened ball and squeeze off the sugar syrup completely. 

4. Further allow the squeezed chenna balls to cool completely or let them come to room temperature. 

Making Rabdi:

1. Firstly, in a non-stick kadai, heat milk. Stir the milk occasionally and get to a boil. Now, reduce the flame to medium and once a layer of the cream is formed over the milk, stick the cream to the sides of the kadai. 

2. Further get the milk to a boil again and repeat the gathering of the cream to the sides of  kadai. Repeat this process for 7-8 times or until the milk reduces to one-third. 

3. Next, add sugar, cardamom powder and saffron milk to the milk. Give them a good mix and let the milk come to a boil again.

4. Further scrape off the collected cream from the sides of the kadai and give it a good stir. Transfer the rabdi to a bowl and let it come to room temperature. Refrigerate the rabdi for 2 hours before adding it to the chenna balls. 

Making Rasmalai:

1. Firstly, generously pour the rabdi over the squeezed chenna balls. Further garnish them with some pistachios and almonds and allow them to absorb for 2 hours in the refrigerator. 

2. Finally, serve rasmalai garnished with some chopped nuts. 

Rava Dosa

Rava Dosa is a popular South-Indian crepe dosa made with rava, rice flour and all purpose flour. The batter of the rava dosa is very thin as compared to the traditional rice-based dosa. Rava dosa is generally served for breakfast with tomato chutney or coconut chutney. 

Now, let me share a few tips and suggestions to make a perfect, crisp rava dosa. First, the dosa batter should be watery and you should be able to pour like water on top of the dosa tawa or pan. Second, adding curd is optional, however when added it helps in attaining a golden crisp color to the dosa. Finally, to get a crispy dosa, the tawa or the pan should be very hot when you pour the dosa batter. Once you pour the batter, quickly turn the flame to low and roast till the dosa starts leaving the pan. 

Servings:- 5-6 dosa

Course:- Breakfast

Cuisine:- South Indian


0.3 cup rava

0.3 cup rice flour

0.15 cup all purpose flour/maida

0.6 tbsp curd

0.5 tsp salt

1.5 cup water

1 green chilli, finely chopped

1/2 inch ginger, grated

1/4 tsp black pepper powder

1/2 tsp cumin seeds

A few curry leaves, finely chopped

1.5 tbsp coriander leaves, finely chopped

1/2 onion, finely chopped

0.9 cup water

Oil for roasting


1. Firstly, in a large mixing bowl, take rava, rice flour and maida. Next, add curd, salt and 1.5 cup water. Whisk and mix them well making sure that there are no lumps. 

2. Now, add the chopped green chilli, ginger, black pepper powder, cumin seeds, curry leaves, coriander leaves and onion. Further add 0.9 cup water and prepare a watery consistency batter. 

3. Further allow the batter to rest for 20-30 mins making sure that the rava has absorbed the water. After 30 mins, mix the batter once again making sure that the batter has a thin watery consistency. 

4. Now, carefully pour the dosa batter over very hot tawa but do not fill the holes as the texture of the dosa might spoil. 

5. Further spread a tsp of oil uniformly all over the dosa. Lower the flame and cook until the dosa turns golden and crisp. 

6. Finally, fold the dosa and serve rava dosa immediately with tomato chutney or coconut chutney

Parle-G Cake

Parle-G cake is a simple 5 ingredient cake without eggs, butter, flour and condensed milk. This can even be made without an oven, however I have baked my cake in an oven. I am pretty sure that your family is going to love this super soft, delicious cake. 

Now, let me share a few tips and suggestions to make this delicious Parle-G cake. First, the cake is made using Parle-G biscuit, however you can also use any glucose biscuit like Tiger and Sunfeast. Second, make sure that you grind/blitz the biscuit into homogenous fine mixture or else you might not get the perfect texture of the cake. Third, adding walnuts is completely optional, however it adds a good crunch to the cake. You can even add some almonds or tutti-frutti to the cake batter. Finally, you can also cook the cake in a pressure cooker. To cook in a pressure cooker, pre-heat the cooker by placing a wire rack on the base of a cooker. Close the lid without a whistle and set it on medium heat for 10 mins. Then, place the pan on the wire rack, close the cooker and cook the cake on medium flame for 45-50 mins. 

Servings:- 2-3 people

Course:- Cake, Dessert

Cuisine:- World


250 gms parle g biscuit

1/3 cup sugar

1/3 tsp baking powder

3/4 cup milk

3/4 tsp vanilla essence

2 tbsp walnuts (optional)


1. Pre-heat the oven at 180 degree Celsius for 10 mins. 

2. Firstly, roughly break the biscuits and add them to a food processor or a grinder along with the sugar. Blitz them to a homogenized fine mixture. 

3. Transfer the biscuit mixture to a large bowl and add the baking powder. Mix them well. Further add the milk and vanilla essence and mix them until everything is well combined. The batter should be smooth and flowing. 

4. Next, add in the walnuts and fold them gently. Adding walnuts is optional so you may even skip them. 

5. Further grease a baking pan with some oil or butter and dust it with some flour. Transfer the batter to the pan and pat gently so that the batter is evenly spread. Top the batter with some chopped walnuts. 

6. Further place the baking pan in a pre-heated oven and bake at 180 degree Celsius for 30-35 mins. Once done, carefully remove the cake from the oven and let it cool completely. Unmould them and cut them into equal slices. 

7. Finally, serve soft and spongy parle-g cake with evening tea or coffee. 

Chola Kulcha

Chola Kulcha is one of the most authentic dish from North-India. Chola is an authentic North-Indian style chickpea curry made with chickpeas, onions, tomatoes and freshly powdered spices. On the other hand, Kulcha is a popular North-Indian flatbread made with all purpose flour. 

Now, let me share a few tips and suggestions for making Chola Kulcha. First, it is always better to soak the chickpeas for 7-8 hours or overnight as it becomes easier to cook them. But, in case you forget to soak the chickpeas, then add them to hot boiling water and cover and soak them for 2 hours. Second, adding tea bag to the chola is optional, in case you do not prefer dark chole you may skip them. Another great option to add instead of tea bag is dried amla. Third, you can adjust the spices as per your spice level. Therefore, you can even add in lemon juice towards the end if the chickpea curry turns a bit spicy. Finally, you can shape the kulchas into any shape that you prefer. 

Servings:- 2 people

Course:- Main Course

Cuisine:- North Indian, Punjabi


For kulcha:

1.75 cup all purpose flour/maida

3 tbsp curd

1/4 tsp baking powder

1/8 tsp baking soda

1.5 tsp sugar

1/2 tsp salt

1.5 tbsp oil or ghee

Water for kneading

For chola:

For pressure cooking chickpeas:

1/2 cup white chickpeas

1.5 cup water

1 black tea bag

1/4 tsp salt

For gravy:

1/2 medium sized onion, finely chopped

1/2 medium sized tomato, finely chopped

1/4 tsp ginger-garlic paste

1/8 tsp turmeric powder

1/4 tsp red chilli powder

1/8 tsp garam masala

1/2 tsp amchur 

1 green chilli, slit

1 tbsp oil

For chole masala powder:

1 cardamon

1/2 inch cinnamon

2 black pepper

1 clove

1/8 tsp carom seeds

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp fennel seeds

1 dried red chilli


Making chole:

1. Firstly, rinse and soak the chickpeas in enough water for 7-8 hours or overnight. Next day, in a pressure cooker, add the chickpeas along with 1 black tea bag. Further, add in water and salt and pressure cook them for 10-12 whistles. The chickpeas should be cooked well and must be softened. 

2. Next, in a pan, take cardamom, cinnamon, black pepper, clove, carom seeds, cumin seeds, coriander seeds, fennel seeds and dried red chilli. Begin to roast them on a low flame. Roast the spices till they get browned but do not burn them. Allow the roasted spices to cool and grind them to a fine powder. Keep aside. 

3. You can also see that the chole has been cooked and has obtained a dark brown color. Remove the tea bag from the stock and keep the chole aside. 

4. Now, heat oil in a kadai. Add in ginger-garlic paste and saute them for a few seconds. Next, add the chopped onions and saute them till the onions turns translucent. 

5. Next, add the chopped tomatoes and saute them till they soften. Further add the powdered chole masala along with red chilli powder, turmeric powder and garam masala. Saute the masala and then add the slit green chilli. 

6. Now, add the cooked chole along with the stock. Further add salt as required and stir them well. Also add in amchur and cover and cook them for 5-10 mins on low flame. Mash a few chickpeas as this helps to thicken the gravy. Simmer till you get a semi-thick consistency. 

7. Garnish the chole with a few coriander leaves and serve them with kulcha or bhatura

Making kulcha:

1. Firstly, in a large mixing bowl, take all purpose flour, salt, sugar, baking powder and baking soda. Mix them well. Now, make a well in the center and add curd, oil and water. 

2. Next, mix the liquids with the flour and then start kneading the dough. Knead to a soft and smooth dough. Cover the dough with a wet cloth and keep them aside for 2 hours. 

3. Now, make small balls from the dough and spread some nigella seeds (kalonji) on the balls. Next, with the help of a rolling pin, flatten the dough and roll each ball into oval shaped kulcha. 

4. Further, heat a tawa and place the kulcha on it. Cook one side till it is half-cooked. Flip over and cook the other side till half-cooked. Apply oil or ghee on both sides while cooking. Cook the kulchas till you see golden spots on it and are evenly cooked. Prepare all the kulchas in the similar way. 

5. Finally, serve hot or warm kulcha with punjabi chole