Monday 29 May 2017

Masala Paratha

During a busy morning, it's easy to let breakfast fall low in your list of priorities, but taking just a few minutes to have something to eat can really make a difference to your day.

Breakfast provides the body and brain with fuel after an overnight fast - that's where its name originates, breaking the fast! Without breakfast you are effectively running on empty. Apart from providing us with energy, breakfast foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre. The body needs these essential nutrients and research shows that if these are missed at breakfast, they are less likely to be compensated for later in the day. Fruit and vegetables are good sources of vitamins and minerals so try to include a portion of your daily five at breakfast, whether that be a banana or glass of fruit juice. 

These Masala Parathas are the perfect breakfast and also these parathas are perfect when you are traveling. My mom used to make these parathas and Aloo ki puri too when we go for any small tour. Mom used to pack these parathas and her homemade Mango pickle. Himanshu too love these Parathas with pickle. When you make these parathas lil more spicy the taste will be awesome. Even you can serve these Parathas with any Raita or simply enjoy them with hot cup of ginger tea. I am being nostalgic by writing this post, as I remember when we need to go early in the morning to travel, Mom used to wake up too early in the morning and the "Dabba" of these parathas is perfectly ready with all the things needed to enjoy it with. This time we #foodiemonday team is back with some snacks which we can carry when we are traveling. I chose these parathas as they were my first choice to share the recipe.


    3 Cups Whole wheat flour
    2 Tbsp Oil
   11/2 Tbsp Yogurt
   1 tsp Red Chili powder
   1/2 tsp Turmeric powder
   1 tsp Garam masala
   1/2 tsp Fennel seeds
   1/2 tsp Carom seeds
   1/2 tsp Sesame seeds
   1/2 tsp Sugar (Optional)
   Salt to Taste

1. Take a bowl and add whole wheat flour Salt, red chili powder, Turmeric powder, Garam masala powder, yogurt, fennel seeds, carom seeds, sesame seeds and Sugar and knead a dough.

2. Cover the dough and keep aside for half an hour.

3. Heat a tawa and make small balls of dough, dust and roll the dough ball to make a paratha.   

4. Transfer the paratha on the hot griddle. Cook until brown spots appear on both the sides.

5. Apply oil and cook again until nicely browned.

6.  Keep pressing the paratha with the back of a ladle while cooking.
Serve paratha with any pickle or curry. or simply with hot tea ;)

Monday 22 May 2017

Mango Mastani

Mangoes are widely used in cuisine. Mango being cheap and with easy availability is consumed by almost entire India. So not because of its nutritious advantages but because of its easy availability and delicious taste it is very famous among people hence called as the king of fruits. Alphonso mango is a seasonal fruit, considered to be among the most superior varieties of the fruit in terms of sweetness, richness and flavor.

This Mango Mastani is a delicious drink to enjoy in this summer. This Yummy drink which is made with ice cream and nuts. Me and prisha we both had a full cup of this delicious drink yesterday that we cant even save it for himanshu. When I post this recipe he is going to ask me when did you make this ;) hehehe.... Well, again one more batch is going to get ready today also. You can make it in your any kids party by serving it with ice cream and some other snacks, even with adults party too.  check out the recipe below and enjoyyy!!!


    2 cups Mango puree
    1 cup Milk
    1 Cup Fresh cream
    3 Tbsp Sugar
    Vanilla ice cream as required
    sliced almonds and cherries chopped for garnishing


1. Blend together the mango puree, milk, cream and sugar into a smooth mixture.

2. Put 1 tablespoon of mango puree into individual glasses. Add a scoop of vanilla ice cream and pour some of the blended mango mixture. Repeat the layers till the glass is filled. Garnish with chopped almods and cherries.

3. Serve chilled.

Monday 15 May 2017

Punjabi Pakoda Kadhi

Kadhi is an Indian dish. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. In Northern India, Pakodas are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakodas and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. 

This Punjabi pakoda kadhi is a very famous kadhi recipe which you can enjoy in your lunch or in dinner too. After a long time I am posting on my blog, and I really wanted to post something which I can serve in my dinner or in lunch as a meal. On this monday we #Foodiemoday people decided to post recipes on yogurt, And the only thing in my mind is Kadhi. My mother in law she passed away few days back and she loved kadhi a lot. we both used to eat kadhi chawal many many times as it was our favorite dish. Here, For this bloghop I am back with Punjabi pakoda kadhi which is extremely delicious to enjoy with Paratha, or even with rice too. I made this kadhi by following tarala dalal's recipe. and it turned out really well. Check out the recipe below and Enjoyyyyyyy!!!!!!!!!!!!!


For The Pakodas

1 cup Besan
2 tbsp finely chopped spinach, or coriander leaves, or Fenugreek leaves
1/4 tsp turmeric powder
a pinch of baking soda
1 tsp cumin seeds
1 tsp finely chopped green chilies
salt to taste
oil for deep-frying

For The Kadhi
2 cups Whisked curds
3 tbsp Besan
1/4 tsp turmeric powder
salt to taste
1 tbsp oil
1/2 tsp Cumin seeds
2 cloves
1 small stick cinnamon
1/4 tsp fenugreek seeds
1/2 tsp coriander seeds
2 whole dry kashmiri red chilies, broken into pieces
1/2 tsp ginger paste
1/2 tsp chili powder


For the Pakodas
1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a thick batter.

2. Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in color from all the sides.

3. Drain on an absorbent paper and keep aside.

For the Kadhi

1. Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.

2. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and kashmiri dry red chillies and saute on a medium flame for a few seconds.

3. Lower the flame, add the Curds-besan mixture, ginger paste, chili powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Just before serving, re-heat the kadhi and bring to boil. Add the Pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.