Gram,Oats, Millet Flour and Spinach Cheelas with Brinjal and Flax seed Bharta.

Ingredients:-For the cheelas.

  1. Gram Flour or Besan – 100 gms.
  2. Millet Flour or Bajra – 25 gms.
  3. Oats(powdered) -1oo gms.
  4. Spinach(finely chopped) – 1/2 small bowl.
  5. Onions(finely chopped) – 1.
  6. Green Chillies(finely chopped)-2.
  7. Carom Seeds -1 tsp.
  8. Salt -According to taste.
  9. Fresh Coriander(finely chopped)-1 small bowl.


Step 1 -Take a bowl.Now  add the given amounts of gram flour,millet flour ,oats flour(you can churn your regular oats in a grinder to get its flour),finely chopped spinach,chopped onions,green chillies,carom seeds,salt and chopped coriander leaves and mix everything with some water to form a batter neither too thick nor too thin.

Step 2 – Heat a non-stick pan and simmer the flame for two minutes.When its appropriately hot drop one ladleful of the batter and spread it evenly in the pan until it forms a round shape from all the sides.Let the cheela cook on one side properly .When it is well cooked simmer the gas again so that pan is less hot and then flip the cheela over to the other side.In between drizzle some oil in the pan and cook both sides till the cheelas are lightly browned altogether.Take them out and keep aside.

Our cheelas are ready. Serve them with brinjal -flax seed chutney, green chutney or coconut chutney.


Ingredients:-For the bharta.

  1. Brinjal(big size)- 2.
  2. Flax seed powder-100 gms.For it you will need-Coriander seeds-50 gms,Dry red chillies-2,Flax seeds-50 gms.
  3. Green chilly(chopped) -1.
  4. Tamarind Paste – 2 tbsp.
  5. Salt -According to taste.
  6. Mustard Oil – 1 tbsp.
  7. Chopped coriander and chopped onions – For garnishing.


Step 1-Wash,wipe and slit the brinjals in halves keeping them intact,i.e,do not separate the halves.

Step 2 -Pressure cook them till they are softened totally.

Step 3-Take them out and mash them with a masher.To make the flax seed powder,take the given amounts of coriander(dhania),dry red chilly and flax seed and roast everything till browned.Now grind them together.

Step 4-Mix the flax seed powder in the mashed brinjals along with salt and mustard oil.Add the tamarind paste and mix all up again.

Step 5– Garnish the mashed brinjals with chopped green chillies, chopped onions and chopped coriander leaves.Alternately you can add the first two ingredients in the process of making the bharta instead of adding at the time of garnishing.

Our mashed brinjals and flax seed bharta is ready.It can be served with theplas, cheelas, dosais,steamed rice and dal or with anything you would want to.

Friends do try the two recipes at home.Share your comments and feedback.This recipe is best had as morning or evening snack and is really so non-fussy.So give it a try and let me know your experience.Have a great week everyone.Till then healthy cooking,happy living!









Steamed Rice Flour and Jaggery Dumplings.


  1. Rice Flour – 400 gms.
  2. Jaggery Powder -250 gms.
  3. Water – for steaming.
  4. Cardamom Powder – for decoration.
  5. Honey – for decoration.


Step 1 – Take rice flour in a bowl. Using lukewarm water knead a pliable dough out of it. Keep aside.

Step 2 – Now take a lump of the dough and rub your palm with some oil. Make a round shape out of the lump, then make a small hole in the middle of it and fill it with jaggery powder. Now close this hole by sticking all ends together and give it a boat like shape,thicker in the middle and tapering at the ends. You can make these in any shape you want but here I have made them in boat shape. Now grease a plate with oil and put the dumplings gently on it. Be sure to do this step otherwise the dumplings will stick to the plate and won’t lift from it.

Step 3 – Take a big size vessel and fill it half with water. Now heat the water and when it starts to boil slowly drop two to three dumplings in it. Steam them for thirty minutes or till they get a bit hardened and leave the edges of the vessel.

Step 4 -Now take them out one by one out and place them in a plate. Serve them hot and sprinkle some cinnamon powder and drizzle some honey over them.

Our steamed rice flour and jaggery dumplings are ready. Eat them hot or cold. This recipe is a famous one in northern India and mostly made in the month of January around the time of Makar Sankranti. It requires lesser ingredients and has a likeable taste.

Friends do try this recipe at home. Share your comments and feedback. Have a great week. Till then healthy cooking, happy living and Happy New Year to all. 

Coconut and Pointed Gourd Curry.

A unique combination of coconut with pointed gourd curry which is good in taste and exciting to prepare.


  1. Pointed Gourd – 250 gms.
  2. Grated Coconut – 200 gms.
  3. Onions – 2.
  4. Ginger-Garlic Paste – 1 tsp.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Coriander-Cumin Powder – 2 tsp.
  8. Tomato Puree – 2 tbsp.
  9. Vegetable Masala – 1 tsp.
  10. Garam Masala – 1 tsp.
  11. Salt – According to taste.

For tempering – Vegetable oil – 2 tbsp.

Cumin – 1 tsp.

For Garnishing – Chopped fresh coriander – a handful.


Step 1 -Wash, scrape and make two slits on both sides of the pointed gourd . Shallow fry it nicely to remove their rawness.

Step 2 – Heat a pan and add cumin and vegetable oil to it. Now add finely chopped onions and saute for two minutes. Then add ginger-garlic paste and fry again. Next add salt, turmeric powder, red chilly powder, vegetable masala, coriander-cumin powder, garam masala and fry for two to three minutes. Add the tomato puree and fry again for two minutes.

Step 3 – Now add grated coconut.Next add the pointed gourds and cover the dish.Simmer for a while.Cook till done.

Our coconut-pointed gourd curry is ready. Garnish it with freshly chopped coriander.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till then, healthy cooking, happy living!




Buttermilk Rice with Ginger.

Servings:  2

Prep Time: 20 minutes.


  1. Raw Rice(only,of good quality) – 100 gms.
  2. Buttermilk – 4 cups .
  3. Salt – According to taste.
  4. Curd – 1 cup.
  5. Ginger(grated) – A pinch.
  6. Fresh chopped coriander -For garnishing.


Step 1 -Wash the rice and take a pressure cooker. Add the rice along with the given amount of buttermilk  to the cooker and then add  salt. Now close the lid and pressure cook the rice till done.

Step 2 – Now let the pressure of the cooker drop and then open the lid of the cooker and take the rice out in a bowl. Mix in some curd also. Now garnish it with chopped ginger and fresh coriander.

Note point -1.You can also add a tempering of black mustard, curry leaves to the dish. But it is purely optional.

Our buttermilk rice is ready. It can be best eaten in breakfast or lunch.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living! And merry christmas!!!



Crispy Potato Fritters and Tangy Tomato Chutney.

Ingredients:-For the crispy potato fritters.

  1. Potato(medium-sized) – 2.
  2. Gram Flour – 250 gms.
  3. Turmeric Powder -1/2 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Asafoetida – A pinch.
  6. Garam Masala – 1 tsp.
  7. Salt – According to taste.
  8. Water – According to need.
  9. Poppy seeds – For coating purpose.


Step 1 – Wash, scrape and cut the potatoes into thin round slices.

Step 2 -Take a bowl and add the given amounts of gram flour, turmeric powder, red chilly powder, asafoetida and garam masala and using some water make a batter of dropping consistency, neither too thick nor too thin.

Step 3 – Heat oil in a pan. Dip the potato slices one by one in the gram flour batter and spluttering some poppy seeds over them drop them one by one in the hot oil and fry till reddish-browned on both sides simmering the flame from time to time as needed. Take care that fritters do not get burnt or dark browned. Take out from the pan and drain excess oil using tissue paper. Sprinkle some chaat masala on the fritters.

Our hot, crispy potato fritters are ready.They can be had as afternoon or evening snacks combined with tomato or green chutney and some brewing hot tea.

Tangy Tomato Chutney.

Ingredients:-For the tangy tomato chutney.

  1. Semi-Ripe Tomatoes – 4.
  2. Garlic pods – 1.
  3. GreenChilly -1.
  4. Fresh Coriander or Mint Leaves – 2 figs.
  5. Salt – According to taste.

For tempering:-

  1. Black Mustard – 1 tsp.
  2. Curry Leaves – 2.


Step 1 – Wash and make a hole in the middle of the tomatoes with a fork. Roast them on gas flame and when done remove the burnt skin out of them and wash again.

Step 2-Combine the tomatoes, garlic pods, green chilly, coriander and salt and grind in a blender till a fine paste.Take out in a bowl.

Step 3 – In a pan add black mustard, vegetable oil and curry leaves and when they crackle add it to the tomato chutney. Mix well.

Note point:-1.You can use coriander or mint leaves alternately for the chutney.

2.If you want a sweeter and tangier taste you can add some sugar and dry mango powder also.

3.You can use raw or very ripe tomatoes also. But I prefer the semi-ripe ones as they give a better tangier taste which is quite likeable.

Our tangy tomato chutney is ready. It can be best combined with potato fritters, mixed vegetable fritters, cutlets, fish fritters and the like.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!





Bathua,Brinjal and Badi Curry.

This recipe is a good change from your regular eating schedule of non-veg or other stuff which bores you down and is just great in taste with a slight tangy twist. A unique authentic dish it is an easy and sumptuous one made at my place and is a regular one on the tables in winter when its found in abundance. Bathua or Chenopodium Album is a green leafy vegetable which is found and made very frequently in India in most of the households.


  1. Bathua or Chenopodium Album – 500 gms.
  2. Brinjal – 2.
  3. Split Black Gram dry Badis – 5.
  4. Onions(finely chopped) – 1.(Optional)
  5. turmeric powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Asafoetida – A pinch.
  8. Coriander – Cumin Powder – 1 tsp each.
  9. Garam Masala – 1 tsp.
  10. Rice Starch or Corn Flour – 1 cup.
  11. Salt – According to taste.
  12. Vegetable Oil – 2 tsp.
  13. For Tempering:- Five  Spice – 1 tsp.
  14. Ajwain -1 tsp.
  15. Asafoetida – A pinch.


Step 1 – Wash and cut the bathua greens.Fry the badis for five minutes in 1 tsp of oil .Wash and cut the brinjals into medium-size pieces.

Step 2 -Heat a kadhai and add 2 tsp of vegetable oil in it.Add 1 tsp of five spice,a pinch of asafoetida in it.When they turn brown,add some finely chopped onions.Saute for two minutes.Then add salt,turmeric powder,red chilly powder, garam masala, dry mango powder and fry it for two more minutes.Now add the bathua,brinjals and dry badis and saute again for three minutes and fry all up.When the rawness of the veggies die add 3 cups of water and transfer the bathua mixture from the kadhai to a pressure cooker and cook till done.

Step 3 -When the bathua greens are done add one cup of starch to the kadhai and cook again for two minutes.You can alternately add corn flour mixed with water and cook the curry for three minutes.

Step 4 – We will temper our curry again by taking some vegetable oil,carom seeds(ajwain), in a pan and when browned add them to our curry.

And hey,our bathua,brinjal and badi curry is ready.It can be best served with steamed rice, indian mashed potatoes and fried veggies of your choice.

Note points:-1.While we temper our veggies or curry the tempering should not turn black and must be heated till only browned.

2.The use of onions is optional.This recipe can be made even without the onions.

Do try this recipe at home. It is an authentic recipe and a very popular one in my house which is made repeatedly in the month of winters at my place because of its abundance in this season. It has got a unique taste and is even very good for your stomach. I will later post the recipe of making Indian mashed potatoes and split black gram badis. So keep reading. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!


Split Bengal Gram Puris with Potato Curry.

Split Gram Puris.


  1. Split Bengal Gram -250 gms.
  2. Whole wheat flour – 400 gms.
  3. Asafoetida or Hing – A Pinch.
  4. Red Chilly Powder – 1 tsp.
  5. Salt – According to taste.
  6. Cumin Powder – 2 tsp.
  7. Garam Masala – 2 tsp.
  8. Vegetable Oil – For deep frying.


Step 1 – To make the dough take a bowl and add the given amount of wheat flour in it. Add 2 tsp of vegetable oil and then using water knead a pliable dough.

DSC00510.JPGStep 2 – Wash the bengal gram and pressure cook it till it gets half-done.Take it out in a strainer and let it cool. Now coarsely grind the gram and keep aside.

DSC00513.JPGStep 3 – Heat a wok and add 2 tsp of oil. Add 1 tsp of cumin to it. When it crackles add the given amounts of asafoetida, salt, red chilly powder, cumin powder, garam masala and immediately add the bengal gram. Saute and keep aside. Our filling is ready.

DSC00514.JPGStep 4 – Now take one medium sized portion of the dough and fill it with 2 tsp of the bengal gram filling. Using the rolling pin make small puris and keep aside.

20161214_212326.jpgStep 5 – Heat sufficient vegetable oil in a kadhai. When it becomes hot drop the puris one by one and fry them till golden brown on both sides. Drain them and put on a tissue paper.

Our Bengal gram puris are ready.They can be best served with tamarind chutney or potato curry and curd.

Potato Curry.


  1. Potato – 4.
  2. Onions – 1.
  3. Asafoetida or Hing – A pinch.
  4. Turmeric Powder – 1 tsp.
  5. Red Chilly Powder – 1 tsp.
  6. Cumin Powder – 2 tsp.
  7. Subzi Masala – 2 tsp.
  8. Garam masala – 1 tsp.
  9. Salt – According to taste.
  10. Tomato Puree – 2 tbsp.
  11. Dry Fenugreek leaves or Kasuri Methi – 1 tsp.
  12. Coconut Milk – 1/2 cup.


Step 1 – Wash and cut potatoes in medium-sized pieces. Chop the onions finely.

Step 2 – Take a kadhai and add oil in it. Then add cumin, dry fenugreek leaves and asafoetida and let it crackle. Now add the finely chopped onions. Fry them for two minutes. Now add turmeric powder, red chilly powder, cumin powder, subzi masala, salt and saute it for two minutes. Now add the given amounts of tomato puree and saute again for one minute. Add the potato cubes and fry again. Now add water and let the curry simmer on a medium flame.

Step 3 – When the curry starts boiling add coconut milk and garam masala and mix all well and let it cook for five minutes. Garnish with fresh cream and chopped cillantro.

And hey, our potato curry is done and ready to be teamed up with kachoris, hot chapatis, naan or paranthas. Simply to be enjoyed!

Friends do try this recipe at home. Share your comments and feedback. Have a good fun filled week everyone. Till then healthy cooking, happy living!