Tag Archive | dinner

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)