Mooli (Raddish) Paratha

Sunday to Sunday we make paratha’s at house. And out of many Mooli Paratha is my hubby’s most favorite paratha. He wants them well done as Mummyji’s style. This specific recipe straight comes from my Mother in-laws (Mummyji’s)  kitchen. Follow the steps as below  to get it right.

Ingredients for Dough:

  • Wheat Flour – 2 cups
  • Water as per consistency (stiff dough)
  • 1tbsp oil (In my version I have not used it but if you would like you can add it)
  • Ajwain seeds
  • Salt to taste

Ingredients for Stuffing:

  • 3 medium Mooli (Raddish) grated
  • 1/2 tbsp Jeera (Cumin seeds)
  • 1/2 tbsp Coriander/Jeera powder
  • 4 Green chillies, chopped finely
  • 1/2 tbsp ginger grated
  • 2 tbsp Coriander leaves
  • 1/2 tsp turmeric (Its optional if you want to maintain the mooli color than don’t add)


I have included all the steps with the image so you can relate  with the picture posted.

Wheat Dough

Sieve the wheat flour add salt & Ajwain. Add water and knead to stiff dough. Cover and keep aside.

  • Peel the skin off from radish and grate it.Mix with salt and set it aside.
  • After few minutes squeeze the excess water from the radish mixture thoroughly.
  • Heat a pan with oil and splutter jeera, than add green chilli,ginger and fry well for few seconds.
  • Add the squeezed radish to the mixture and also add all other ingredients for stuffing.
  • Mix well and let it be on stove till all the moisture evaporates and the stuffing becomes dry on medium flame.(for 10-15mins)
  • Once stuffing is ready, let is cool down. Below is the picture of the mixture.

Mooli (Raddish) stuffing is ready

Make Dough Balls

Make Dough Balls

Dust the dough balls

Dust the dough balls liberally and roll out.


Roll out two individual roti for two layer of paratha.


Now place one roti in bottom, spread the Mooli stuffing evenly on roti.


Now cover the top with the other layer of roti we made previously. And press all over the sides.


Place the paratha on hot skillet/ tava and cook untill you seelight brown spots appearing and than turn over to other side.


Spread oil over the parantha and press to make it crispy well done and brown on both sides.


Mooli Layer Paratha is all ready and hot to be served with Raita , Yogurt/ Curd/ Dahi or Pickle or Chutney.


** Hope you enjoy the layer paratha recipe from my mother in law’s kitchen **



Chaat is famous as one of the street food. It’s mouth watering when you even think of it. It’s full of different flavors tangy, sweet, sour, sweet, spicy, and crunchy. Serving size for 10-12.

Ingredients Aloo tikki:

  • Medium Size Potatoes – 10-12
  • Salt, Cumin, Dania, Amchur, Red Chilly, Turmeric, Chaat Masala Powder ( 1tbsp or as per taste)
  • Green Chilly/Ginger paste – 1tbsp
  • Lemon – ½ cut
  • Coriander (Cilantro) – ½ cup
  • Bread crumbs for covering tikki’s before placing to pan for shallow frying.
  • Oil – 2tbsp

Ingredients Chole:

  • Chole (Garbanzo Beans) – 2 cups
  • Turmeric, Salt as per taste
  • Chole Masala – 2 tbsp
  • Whole Cloves – 2
  • Cinamon Stick -1
  • Badi Elaichi (black cardamom) – 1
  • Bay Leaf -1
  • Cumin Seeds (Jeera) – ½ tbsp
  • GreenChilly/Ginger/Garlic Paste – 1tbsp
  • Large Onion Chopped – 1
  • Large Tomato Chopped -1
  • Oil – ½ tbsp

Ingredients Green Chutney:

  • Cilantro (Coriander) Leaves – 2 bunch
  • Mint Leaves – 1 small bunch
  • Raw Green Mango Medium – ½
  • Salt as per taste
  • Lemon Juice– ½
  • Green Chilly – 3-4 as per spice level

Preparations For Aloo Tikki:

  • Boiled the potatoes in pressure cooker by adding water to it until all potatoes soak. (2.5 liter cooker 2-3 whistle enough)
  • Once the potato cools down peel off the skin, mash them and add all the ingredients except bread crumbs.
  • Mix the mixture thoroughly so that there’s no big piece of aloo left behind.
  • Aloo Tikki Mix

  • Now make the round bowls and flatten them and cover it with bread crumbs.
  • Heat the griddle/pan/tava spread ½ tbsp of oil all over inside the pan. Now place all the tikki’s in the pan and shallow fry all of them till both the sides turn brown and crispy.
  • Aloo Tikki Ready

Preparations For Chole :

  • Soak Chole over night in double quantity of water.
  • Soak Garbanzo Beans Overnite

  • Pressure Cook the Chole by adding 3 times of water to it. Also add Whole cloves, bay leaf, and cinnamon stick. (2.5 liter cooker needs 5-6 whistle)
  • Heat the skillet add oil and cumin seeds to it. Once it splutters add chopped onions, salt and green chilly/ginger/garlic paste to it and sauté for 5-6 minutes than add tomatoes to it and sauté for next 5-8 minutes.
  • Now add all the remaining masala to it and sauté the mixture for 1 minute.
  • Tadka

  • Now add mixture to the Chole and bring it to boil.
  • Garnish with Cilantro
  • Chole Ready

NOTE:  For instant one you can use canned Garbanzo Beans. (Personally I dontliek the taste so I prefer making it from scratch)

Preparations for Green Chutney:

  • Wash and cut Cilantro and Mint and Green Chilies.
  • Cut the raw mango into small cube pieces.
  • Grind all the ingredients to gather my adding little bit water. (Add water only if required to help grind it smoother).
  • Make sure the chutney doesn’t become very liquidy. If so filter out the water later on.
  • Green Cilantro / Coriander Chutney

Preperations For Aloo Tikki Chole Chaat:

  • Once you all have the above dishes ready.
  • Place two Aloo tikkis in a bowl. Add ½ cup chole on top of it.
  • Now add 1/2 tbsp of brown chutney (store brought – Tamarind Date chutney) and add ½ tbsp of homemade green chutney on top.
  • Cilantro and Tamarind Chutney

  • Now add 1tbsp of yogurt on top.
  • Garnish with Thin Sev (store brought) and cilantro.
  • You can add ingredients as per taste….mmm …yummy…
Aloo Tikki Chole Chaat Ready




This dish hails from both the part of family. (LAUKI in Hindi also known as Bottle Gourd, Ghiya in Punjabi, Doodhi in Gujarati) and (Channa daal known as Split Yellow Chickpeas)


  • Medium Size Lauki – 1
  • Channa Daal – ½ cup
  • Chopped Medium Onion – 1
  • Chopped Medium Tomato – 1
  • Green Chilly / Ginger  Paste – 1 tbsp
  • Red Chilly powder , Salt, Turmeric, Cumin/Dhania Powder, Aamchur  as per taste
  • Cumin Seeds – ½ tbsp
  • Mustard Seeds – ½ tbsp
  • Pinch of Hing (Asafoetida)
  • Oil – 1tbsp


  • Peel off the skin of Lauki and cut into small cube sizes.
  • Pressure cook the Lauki and Channa daal (for 2.5 liter give 3-4 whistle).
  • Let the cooker cool down.
  • Boiled Lauki and Channa Daal

  • Mean while take a kadai (Pan) add oil to it and also add hing , mustard & cumin seeds to it. Once it splutters add green chilly/ginger paste and chopped onions to it and add little salt.
  • Sauté the mixture until onion turn translucent. After that add chopped tomatoes to it.
  • After couple of minutes add all the remaining masala (spices) and mix it well.
  • Tadka

  • Now add the pressure cooked lauki and channa daal to the mixture and mix it well and bring it to boil.
  • Garnish with coriander (cilantro) and serve it hot with Roti /Parantha or Naan.
Lauki Channa Daal




Green Peas Pulao (Pilaf):

This is very easy, quick and convenient way to prepare. In case you have someone visitng you on short notice you can prepare this dish. Serving size 10-12 people.


  • Basmati – 2 cups ( you can presoak for 15-20 mins not necessary)
  • Peas – 1 cup peas (fresh or frozen)
  • Chopped medium onion – 1
  • Chopped Garlic Cloves – 2-3
  • Green chilies/ginger paste – 1tbsp
  • Cashews pieces – 4-5
  • Whole Cloves – 4
  • Black Cardamom – 1
  • Green Cardamom – 2-3
  • Cinnamon Stick – 1
  • Bay Leaf 1
  • Cumin Seeds (Jeera) – ½ tbsp
  • Coriander Seeds (Dhania) – 1tsp
  • Salt as per taste
  • 100% Carrot Juice – 3tbsp or Chopped Carrots – ½ cup
  • Coriander (Cilantro) for garnishing


  • So I use Electric Rice Cooker for making Rice. It’s much easier for me as one less item to check on while I am cooking multiple dishes.
  • Heat the oil in sauce pan. Add Cumin/coriander seeds, cinnamon, black/green cardamom, bay leaf, cashew pieces and sauté for while.
  • Now add onions and green chilly/ginger paste to it and sauté for next 5 mins.
  • Once u see onions getting translucent add peas and carrots to it and sauté for 1 min.
  • Now wash the basmati rice thoroughly and add into electric cooker container. Add the sauté mixture to the rice, add salt and now add carrot juice if u haven’t used carrots.
  • Add 2-1/2 cups of water and close the lid and set the desired cooker settings. (You can also cook on stove within the same sauté saucepan, you just have to check after several intervals whether its cooked or not.) Garnish with Cilantro.

Serve: With Raita, Dahi (Yogurt/Curd), Kadhi or Curry.

Green Peas Pulao




Palak Kadhi:

Palak – Spinach, Kadhi – mixture of yogurt and besan (chickpea flour)

Palak Kadhi is very healthy and full of nutrition’s. First time I tried this dish at one of my best friend place and loved it. She shared recipe to me and from then I started making it. It’s been now couple of years and we all love it.

There are various kinds of Kadhi I grew up eating both Gujarati and Punjabi Kadhi.

Palak Kadhi is very similar to Gujarati Kadhi except no sugar in Palak Kadhi and No Palak in Gujarati Kadhi. Whereas Punjabi Kadhi so far I tried making twice only as you have to prepare pakodas for it. And I try to stay far from fried food. Pakoda Kadhi is good for special occasion.

Serving Size 10-12 people


  • Yogurt/Curd/Dahi – 3 cups
  • Besan (Chickpea flour) – 3tbsp
  • Palak (Spinach) – 1lb ( it’s ok to add more as well)
  • Salt, Turmeric, cumin, coriander powder as per taste
  • Cumin , Coriander, Ajwain, Methi , Mustard seeds – ½ tsp each
  • Pinch of Asafoetida (hing)
  • Curry Leaves – 4-5
  • Whole cloves – 2-3
  • Cinnamon Stick – 1
  • Black pepper – 4-5
  • Chopped medium onion – 1
  • Chopped medium tomato – 1
  • Green chilly/ginger/garlic paste – 1tbsp


  • Take mixing bowl add yogurt, besan, all masala’s and mix it well. Make sure there’s no lumps left behind.
  • Heat the large container in you planning to prepare Kadhi on slow heat. Add oil to it and add all the seeds and curry leaves, cinnamon, cloves, hing and black pepper to the oil and wait till it sputters.
  • Now add chopped onions, green chilly/ginger/garlic paste and salt and sauté for 5-8 mins till you see the onions color change to translucent.
  • Now add cut spinach to it and sauté for 4 mins. Once you see the spinach is well mixed than add yogurt besan mixture to it. Stir for a while around 5 mins. Now add 1 cup of water and bring it to boil. Garnish with cilantro. It’s ready to be served.

Serve:  With Rice, Pulao, Biryani, Roti or Parantha.

Palak Kadhi



This dish is very famous on West coast part of India mainly from Gujarat/ Rajasthan and Maharashtra. We almost make this dish at every occasion or festival season. (Gujju Style known as Gaadi Rotli) – Makes around 12-14 Rotis

Ingredients for Mixture:

  • Toor (Tuvar) daal – 1 cup
  • Sugar – 1 cup
  • Nutmeg, cardamom powder – as per taste
  • Almonds powder – (not necessary)

Ingredients for Dough:

  • Whest Flour – 2 cups
  • Water as per consistency
  • Oil – 2tsp (I have not used in my version , considering later we gonna apply ghee on the roti)

Preparations for Mixture:

  • Pressure cook the Toor Daal by adding 2 cups of water. (For 2.5 liter cooker I had 3-4 whistle) and then let the cooker cool down.
  • Once cooker cools down add sugar to it and stir the mixture on low flame, until all the liquid evaporates (you should be able to make ball s of the mixture) 
  • Dal Puran Boiling

    Daal Puran Ready.

  • Now remove the mixture from the stove, add cardamom, nutmeg and almond powder to it. Let the mixture cool down for 30-40 minutes.

Preparations for Dough:

  • Knead the dough by adding slowly water to the flour. The consistency of the dough should not be hard or soft.
  • Make the dough ball, little big than golf size balls.

Preparations for Puran Poli:

  • Now roll out the dough roughly about 4 inch size of diameter in circular form.
  • Add mixture in the middle and cover the mixture by brining the edge of the dough on top center.
  • Roll Out The Dough and Place Mixture in Center

  • Bring the edge of the dough on top center.

  • Now start rolling the roti again up to 6 inch of diameter in circular form.
  • Heat the pan “tava” on low heat and place the puran poli on top of it.
  • Wait till you see the brown spots on the pan facing roti. Flip the roti and wait till it gets down from both the sides.
  • Puran Poli Ready To Serve With Ghee

SERVE:  Serve it warm with ghee.




SOOJI / RAVA KHEER (Semolina Pudding)

Quick and fast recipe if you have all the ingredients. Dish can be ready in 5-10 mins.


  • 1% Milk – 1 cup
  • Sooji (Rava) – 2ounces (55 gm)
  • Sugar – 3-4 tbsp
  • Ghee – 1 tbsp
  • Cardamom powder, Kesar (Saffron) as per taste or need.
  • Golden/Black Raisins – 10-12 pieces
  • Cut Almonds, Pista – 5-6 pieces


  • Heat the Kadai (pan) on slow heat.
  • Put the Ghee in it and then Sooji, dry roast till it starts changing color. (Make sure its doesn’t burned)
  • Add Milk to the mixture; stir the mixture thoroughly so that no lumps are formed.
  • Now add sugar and remaining ingredients and stir constantly.
  • Once you start observing that it starts getting towards the thick consistency remove from the stove. The consistency should not be too liquid.
  • In case you wanted to be more liquid than add milk to it and as per taste add sugar to it.
  • Serve Hot.  (Unfortunately I don’t step by step pictures for this one.) 

Rawa / Sooji Kheer




KHEER (Rice Pudding or Pal Payasam or Chawal Ki Kheer)

Kheer makes it to menu for most of the Indian festival or occasion. Serving size for 15-20 people


  • 2% Milk – 8 cup ( you can also substitute by 4 cups of 2% n 4 cups of skim milk or whole milk)
  • Rice – ½ cup (Try not to use Basmati ) (Use Sona Masuri Rice chk out in pic)
  • Sona Masuri Rice

  • Sugar – 3-4 tbsp or as per taste
  • Ghee – 1 tbsp
  • Cardamom powder, Kesar (Saffron) as per taste or need.
  • Golden Raisins – 10-12 pieces
  • Cut Almonds, Pista – 5-6 pieces


  • Heat the big utensil to prepare kheer on slow heat.
  • Heat the ghee in saucepan. Add chopped nuts and raisins to it. When nuts starts getting brownish. Add rice to it and let it roast for next 3-4 minutes. (Make sure it doesn’t burned)
  • Add Milk to the mixture and let it come to boil on medium heat. Keep stirring occasionally so milk doesn’t stick to the bottom of the pan.
  • Kheer Before Boil

  • Now add sugar and stir constantly. Stir until the milk reduces to half the quantity.
  • Kheer Boiling

  • You will come to know it’s done when rice is cooked and milk consistency starts thickening.
  • Add cardamom and saffron and stir it for while.
  • Garnish with some chopped nuts. Ready to be served.
  • Kheer Ready (I added more Kesar to bring this color)

Bisquick Biscuits with Organic Omelet and Half Fry (Sunny Side Up) Egg

Bisquick Biscuits with Organic Egg White Omelet and Half Fry Egg (Sunny Side Up Egg)

Winter Weekend Breakfast for two. Me and my hubby love this breakfast specially during winters. We started liking this English/American breakfast since we visited Acadia, ME. We been there twice and every time we go up there we have our breakfast at 2 cats restaurant. Its great home based restaurant loved their breakfast and ambience. We first time had biscuits there. And that’s how I got into baking Biscuits at home. Also G loves to make Half Fry Egg. So it makes perfect couple quick breakfast on weekend mornings.


For Bisquick Biscuits:

  • Bisquick Biscuits Mix
  • Cumin Seeds (Jeera) ( as per taste)

For Organic Egg White Omelet:

  • 4 Organic Eggs for Omelet
  • Salt ( as per taste )
  • 1 small chopped Onions
  • 1 small chopped green chilly
  • 1 small chopped tomato
  • Chopped Onion Tomato Chilly

  • ¼ cup Spring Spinach mix
  • 1 tsp Olive Oil

For Organic Half Fry (Sunny side up) Egg:

  • 1 Organic Egg
  • Salt (as per taste)
  • Black Pepper (as per taste)
  • 1 tsp Olive Oil


Bisquick Biscuits:

For Bisquick Biscuits follow the instructions as per given on box. Just add Cumin seeds asper taste if required.

Biscuit Mix

Biscuits ready to be baked.

Baked Biscuits

Organic Egg White Omelet:

  • Break 4 Eggs in a bowl removing yellow yolk. (Only Egg White)
  • Mix all the other ingredients except Oil and Mix it well.
  • Omelet Mix

  • Preheat the nonstick pan. Apply some oil all over the pan.
  • Now pour half the mixture into the pan and spread it evenly.
  • Omelet Mix in Pan

  • Wait for 5 mins you will see the yellow n brown on the other side. Now flip slowly on to other side.
  • Let it cook for 5 mins and its ready to eat.
  • Omelet Ready To Eat

 Organic Half Fry (Sunny side up) Egg:

  • Heat the nonstick pan for 1 min. Apply some oil over the pan.
  • Now gently crack the egg inside pan.
  • Half Fry ( Sunny Upside Down ) Egg

  • Sprinkle salt and pepper on top of it as per taste.
  • After 5 mins flip to other side and let it cook for 2 mins.
  • It’s ready to eat.

Gobi Besan Ka Chilla (Cauliflower GramFlour Pancake)

Gobi Besan Ka Chilla ( Cheela / Chila / Puda / Pancake )

MEANING:  Gobi (Cauliflower) Besan (Gram Flour) Chilla ( Cheela / Chila / Puda / Pancake )

This special recipe comes from both part of the family. My mom n mom-in-law both of them are great cook and always have innovative ideas to how to create new dish and make it well done. My mom generally makes it with mixed onions and is well-known as Puda in Gujarat. Whereas on my in-laws side they prepare it by adding various vegetables and known as Chilla in UP.

Gobi ka Chila can be eaten any time of day as breakfast or brunch or lunch or eve snack or dinner. It’s not time-consuming and very easy to prepare. One great thing about this recipe is you can mix any other type of vegetable instead of Gobi based on your choice of vegetables like (you can replace Gobi by onions, tomatoes, carrot, beans, potatoes, radish (mooli), spinach, methi n so on.)


  • Gram Flour ( Besan ) – 2 cups
  • Grated Cauliflower ( Gobi ) – 1 OR any other vegetable of ur choice
  • Green Chillies – 2/3 (depending on spice level)
  • Salt – (as per taste)
  • Cumin/Dhania Poweder – 1 tbsp
  • Ginger/Garlic Paste – 1 tbsp ( as per taste)
  • Olive Oil for greasing
  • Cilantro ( Coriander / Dhania Patta ) – ½ cup chopped
  • Hing (Asafoetida) – 1 pinch
  • Water – 1 cup


  • Mix 1 cup water and 2 cups of besan. Mix it well until you don’t see any lumps in it.
  • Add all the other ingredients except Gobi and Oil and mix it well.
  • Now add Gobi or any other vegetable of your choice to the besan mixture and mix it well.
  • Check the consistency if you think it’s too thick and it will be difficult to spread it on pan than add few tbsp of water to liquidify the mixture.
  • Gobi Chila Mixture

    Gobi Chila Mixture

  • Now heat the non-stick pan and grease it with few drops of oil.
  • Now spread the mixture with the help of ladle over the pan and spread it evenly.
  • Gobi Chila on Pan

  • Wait for few seconds or until the chila leaves it sides. Pour few drop of oil along the side of the chila and cook on both the sides until its gets golden brown. Cover it if you think your chila is too thick. (By covering it will cook better from inside).
  • Gobi Besan Chila


Serve with Meethi or Green chutney or Ketchup or Curd based on your preference.

Kuttu / Shingara / Singada Ke Aata (Flour) Ki Roti Ya Puri

Can be eaten during Fast ( Vrat / Upwas )

Ingredients :

  • Kuttu Ka Aata (Buckwheat Flour) – 1 cup
  • Ubla Aloo (Boiled Potatoes) – 3 medium-sized, mashed well
  • Kasoori Methi (Dry Fenugreek Leaves) – 1 tbsp, crush between palms OR Dhania (Cilantro / Coriander)
  • Sendha namak (Rock Salt) –  if preparing for fast other wise use regular salt… add according to taste 
  • Kali Mirch (Black Pepper) –  As per taste.


  • Mix all ingredients together into a chapati/roti dough.
  • Please do not add any water as boiled potatoes are more than enough to mix the flour. Unless if u fill to add few drops of water than do so… because sometimes the aaloo (potatoes)  r too dry.. best would be to prepare dough immediately when potatoes r just boiled.

For Roti –

  • Make a lemon size ball from the dough for roti and 1 inch size for Puri and roll it into a small circle or u can even tap with your fingers directly on tava (pan) or on chakla (granite). Remember you won’t be able to make them really thin and the dough may start breaking, so keep them thick.
  • Grease pan with few drops of oil and place the uncooked roti on pan. Flip to other side when you see brown spots on the side facing to tawa/pan. 
  • After flipping on other side wait for few minutes and then try to press the roti with help of “spatula-turner”.
  • Apply some ghee to it and its ready to eat.

For Puri –

  • Instead of roasting on pan we will deep fry in oil.
  • Pour some oil in frying pan enough that you can deep fry.
  • Roll the dough into small circle and keep it bit thick and don’t roll it to thin otherwise it will turn out crispy.
  • First test the oil is ready for deep-frying. Drop small piece of dough in frying pan, if it rises up than oil is ready otherwise wait for few minutes and repeat the same step for checking whether oil is ready or not.
  • Drop the puri in oil for frying. Dip the puri with the help of  frying spoon. This will help puri to puff up. Turn the puri otherside and repeat the same. Till the puri changes it color it will give bit brownish red color. Remove
  • Remove from the pan and place puri on cloth / paper napkin to drain excess oil.


It goes very well if serve with yogurt/curd or Pickle(Aachar) or Raita.