Peanut Stuffed Paratha/Pan Fried Flat Bread





Peanut stuffed paratha. I love the flavour of south Indian dishes.
So added south Indian flavour in my north Indian paratha. Wow its really yummy .

Peanuts are legumes but carry almost all the qualities of other popular kernels such as pistachio, almonds etc.
Peanuts are good source of vitamin E, niacin, folate, protein and manganese.

You can enjoy the stuffing as a dip or chutney adding some tomatoes. Saute 2 chopped tomatoes in  1 teaspoon oil. Let it cool and grind. Mix in the stuffing with lemon juice to make chutney or dip.
I will share my complete chutney recipe later.

I didn’t but you can add garlic in the stuffing if you like.
I have dried curry leaves so I crushed them. You can use fresh if you have.

You can use the stuffing in sandwiches or kachouri too.

You can fry the paratha with clarified butter or ghee if you like.



Peanut  – 1/2 cup

Lemon  – 1 small

Mustard seeds/rai – 1 teaspoon

Curry leaves  – few

Green chilli  – 1-2 chopped

Ginger  – 1/2 inch piece grated or chopped

Coriander leaves  – 1 teaspoon finely chopped

Cumin powder  – 1 teaspoon

Oil  – 2 teaspoon +  for shallow fry the paratha

Salt to taste

Whole wheat flour for the dough
Water as required to knead the dough.


Dry roast the peanuts. Let it cool, remove the skin and grind. Keep it aside.

Heat oil in a pan. Add the mustard seeds. Let it splutter. Add curry leaves and switch off the flame.

When cooled grind with green chilli, ginger, salt and cumin powder. Mix ground peanuts and grind again with juice of 1 lemon.

Taste and adjust the seasoning. Add finely chopped coriander leaves and mix well.
Your stuffing is ready. Keep it aside.

Make a fulka or roti/ Indian flat bread like smooth dough with whole wheat flour and water.

Smear with 1 teaspoon oil, cover and keep aside for 10-15 minutes.

I made it with normal roti dough but you can make it with 1/2 whole wheat flour and 1/2 all purpose flour too with salt and 1 tablespoon oil if you like.

Only whole wheat flour dough is healthy option so I like it more.
Now again knead the dough and divide in equal portion.

Flatten it using your palm. Put a little stuffing in the center and seal it by gathering the edges into the center. Seal tightly.

Roll with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.

When the bubbles starts to rise on the surface flip it.
Cook the paratha using little oil or clarified butter/ghee, press with a spatula.

Shallow fry the paratha until golden brown spots appear on both sides.

Repeat with the remaining dough and stuffing to make more paratha.

Your crispy yummy peanut paratha/pan fried flat bread is ready. Enjoy with tea or coffee.

Papaya And Orange Smoothie





Dairy free low calorie smoothie. I have posted a papaya smoothie earlier.
This time made it with cucumber and orange.

Many studies have suggested that increasing consumption of plant foods like cucumber decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
And a perfect food for hot summer to prevent dehydration.

Orange is known to have several benefits and is among the most popular fruits around the world.
An excellent source of vitamin C.

This smoothie is little different from other smoothies. You will like its tangy taste.
Its very easy to make.




Papaya  – 2 cups peeled and chopped

Cucumber  – 1 peeled and chopped

Juice of 2 oranges

Grapes  – handful

Mint leaves  – few

Rock salt or black salt to taste

Pepper powder  – 1/2 teaspoon

Juice of 1/2 lemon


Blend all the ingredients till smooth and frothy. Taste, adjust salt and pepper. Pour in your favourite glass and enjoy.


Sprouts And Oats Appe



Appe or kuzhi paniyaram is a south Indian dish made of steaming batter.

Traditionally made from pulses and rice using a mould.
It can be made sweet and spicy both.

You can make it with very few ingredients and enjoy as a healthy snack.

Today I made it with sprouts, flax seed powder and oats to make it more healthy.

Its an easy way to make kids enjoy healthy stuff. Can’t express the happiness in words when they demand again and again
A very healthy, tasty and easy recipe.

I tempered it with mustard seeds and curry leaves. You can make it without tempering too. But tempering will make it more yummy.




Green whole gram/moong sprouts – 1 cup

Oats – 1 cup ground

Semolina – 1/2 cup

Rice flour – 1/2 cup

Curd – 1 cup

Flax seed powder – 2 tablespoon

Ginger – 1 inch piece chopped

Green chilli – 2-3 chopped

Onion – 1 large chopped

Green coriander leaves – handful chopped

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon optional

Chaat masala powder – 1 teaspoon

Salt to taste

Oil  – little for frying the appe

Baking soda – 1/2 teaspoon

For seasoning/tempering

Mustard seeds  – 1 teaspoon

Curry leaves  – few chopped

Oil  – 1 teaspoon


Grind the sprouts with ginger and green chilli. In a bowl mix ground sprouts, oats, semolina, rice flour, flax seed powder, curd salt, spices and soda.

Make a thick batter with little water. Mix well. Keep aside for 1/2 an hour.

Heat the oil in a small pan, add mustard seeds, let it splutter. Add curry leaves saute for 1 minute. Add the tempering to the batter and mix well.

Heat the appe pan and  grease it with little oil. Pour a spoonful of batter into each mould. Cover the pan with lid and cook on low flame till it becomes golden brown.

Now turn the appe upside down. Cook uncovered till becomes light brown.

Its ready. Serve with any chutney or sauce.

Chocolate Stuffed Chocolate Sandesh








Stuffed chocolate sandesh.
Sandesh or shondesh is a Bengali dessert made with cottage cheese and sugar with different flavours.

Cottage cheese or paneer/chhena made by curdling the milk and separating the whey from it.

This Bengali delicacy is very easy to make. Made of only three ingredients.
It can be made with date palm jaggery too.

Today I made chocolate filled chocolate sandesh. I used store bought chocolate sauce, you can use home made too.




Cottage cheese/paneer/chhena – 2 cup

Sugar  1/2 cup

Cocoa powder  – 2 heaped teaspoon

Chocolate sauce  – 2-3 drops for every sandesh.

Chocolate pieces – 1 for every sandesh  (optional)



Take a large plate. Put the cottage cheese on it. Knead and mash with your palm for 5 minutes or till it becomes smooth.

Add cocoa powder and sugar. Knead it again.
You can grind them too for easier process.

Now cook the mixture on low flame stirring continuously.
Cook until cottage cheese starts coming together as soft dough.

Cook only for 5-6 minutes to take out the rawness. Don’t overcook. Dough should be soft not grainy.

Let it cool for some time. Knead it again till soft and smooth.
Make small balls out of the mixture.

Take one ball and flatten it on your palm. Put 2-3 drops chocolate sauce in the center. Bring together all the sides and close it.

Give shape as you like, square or round.
Place a piece of chocolate on it.

Your chocolate filled chocolate sandesh is ready.
Enjoy the heavenly chocolaty taste.


Continue reading Chocolate Stuffed Chocolate Sandesh

Soya Kofta/Balls In Gravy



Protein rich kofte. Its soya kofta. Made of soya granules.
Soybeans are known for it’s high protein content, vitamins, minerals and insoluble fibre.

Soya contains highest protein amongst plant product.
Soybeans are the only vegetable food that contains all eight essential amino acids.

Its protein rich soya kofta made in appe pan. Used less oil yet delicious. You can enjoy these without gravy too. As delicious soya appe. If you don’t have appe pan shallow fry it on a nonstick pan with little oil.

You can add cashew paste and cream to make the gravy rich. I didn’t.




Ingredients for kofta/soya balls

Soya granules  – 1 cup

Green chilli  – 1-2

Grated ginger  – 1 teaspoon

Garlic paste  – 1 teaspoon

Potato  – 1 boiled and mashed

Green peas  – 1 cup

Onion  – 1 finely chopped

Salt to taste

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Rice flour  2 tablespoon

Cooking soda  – a pinch ( if you make it in appe pan. If you want to shallow fry on a nonstick pan omit it)


Soya granule 1 cup ( microwave for two minutes with water) grind with 1-2 green chilli, 1 tsp grated ginger and garlic paste.
Potato 1 boiled and mashed
Peas 1 cup boiled or microwave for 4-5 minutes and mashed
Chopped onion 1

Mix all with salt, Cumin powder, garam masala powder, chopped onion a pinch of soda and 2 tbsp rice flour. You can add one egg too. Make kofte in appe pan with little oil.

If you don’t have appe pan shallow fry them on a non stick pan.

Ingredients for gravy

Onion – 2

Garlic paste – 1 teaspoon

Ginger – 1 inch piece

Tomato – 2 large

Cardamom – 3-4

Cinnamon – a small piece

Cloves – 3

Oil – 2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon optional

Clarified butter or ghee 1 teaspoon optional

Method to make gravy

Grind 2 onions and 1 inch piece of ginger.

Grind 2 tomatoes with 3-4 green cardamom, a small piece of cinnamon and 3 cloves.

In a pan heat 2 tablespoon oil add onion ginger garlic paste. Saute until the raw smell goes away.

Add pureed tomatoes with cardamom, cinnamon and cloves.

Fry well. Add salt, Cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder and garam masala powder.

Saute on low flame for 10 minutes or until tomatoes are cooked and becomes mushy.
Add water and let it boil.

Add the kofte, boil for another couple of minutes. Add clarified butter or ghee if you like. And its ready. Garnish with chopped coriander leaves.

Serve with steamed rice, roti, paratha, naan or toasted bread.

This recipe is going to be a part of #Bloghop #FoodieMonday event. wpid-received_1004027409627926.jpeg

Pointed gourd/Parwal With Poppy seeds




Pointed gourd or parwal with poppy seeds or khaskhas.
In Bengali its potol posto.

Pointed gourd or parwal ranked as one of the nutritious food. Full of vitamins like A, B1, B2, and vitamin C.
It provides very less calories so it helps to keep the cholesterol level in control.

Poppy seeds helps to lower bad cholesterol and increase good cholesterol level in blood. Good source of dietary fiber, iron, copper, calcium etc.

Its potol posto or pointed gourd (parwal) with poppy seeds. Extremely tasty parwal or pointed gourd dish goes well with hot steamed rice.




Parwal/pointed gourd – 250 gram

Khaskhas/poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Green chilli – 2-3

Salt to taste

Mustard oil – 2 tablespoon + 1 teaspoon



Scrap the parwal length wise leaving streaks of skin alternate strokes. Chop off the pointed end of both sides.

Make small slits on both sides. Parwal should be intact. Or you can make 4 pieces lengthwise. Wash and drain the parwal/pointed gourd.

Soak the poppy seeds in hot water for 1-2 hours. Make a thick paste with green chilli.

Heat 2 tbsp oil in a pan. Fry the parwal till light brown. Add salt and turmeric powder.

Saute then add poppy seed green chilli paste. Fry till the raw smell of poppy seed is gone. Fry well. Add little water and cover till done.

Now add 1 tsp oil and mix. When dried up completely switch off the flame. Potol posto is ready to serve. Garnish with green chilli.

Papaya Smoothie



Papaya smoothie.
We should include papaya in our diet not only for it’s sweet taste but lots of health benefits.

They are rich sources of antioxidant nutrients, vitamins and minerals etc.

It helps in weight loss and boost immunity.
Rich in fibre which helps to lower cholesterol.

Some more health benefits of consuming papaya include a reduced risk of heart disease, diabetes, cancer, aiding in digestion, improving blood glucose control in diabetics, lowering blood pressure, and improving wound healing.


Healthy filling refreshing and yummy papaya smoothie.
I don’t like papaya but in this way just love it.

And its dairy free smoothie. No milk or yogurt added. A smoothie without any calorie.
So perfect for health watchers too.
And very easy to make.




Papaya – 1 and 1/2 cup peeled and chopped

Grapes  – handful

Mint leaves  – few

Honey  – 1 teaspoon

Juice of 1 orange

Few drops of lemon juice (optional)


Combine all the ingredients in a blender. Blend till smooth and frothy.
Pour in a glass.

A perfect blend for fasting or dieting people.
Start your day with this yummy and healthy smoothie.


Beetroot Cutlets



A very healthy and tasty oats beetroot cutlets. Pair well with burger. And very easy to make.

‪ Beetroot is low in fat.  Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Added oats in the cutlets,  loaded with dietary fiber. Containing more than any other grain. Oats have a range of healthy cholesterol lowering properties. We know it as world’s healthiest food.

Cutlets are very popular snacks and very easy to make. You can serve them in parties as an appetizer with sweet and sour chutney or dip.

You can sandwich them in a burger or bread slices with any sauce of your choice.




Beetroot – 2

Carrot – 1

Boiled potatoes – 2-3 grated or mashed

Green peas – 1/4 cup

Beans – 1/4 cup chopped

Oats – 1/2 cup for binding

Green chilli – 2-3 finely chopped

Coriander leaves – handful chopped

Salt to taste

Cumin powder -1/2 teaspoon

Grated ginger – 1 teaspoon

Chaat masala – 1 teaspoon

Semolina -1/2 cup

Bread slice – 1

Oil for shallow fry


Grate the beetroot and carrot.
Boil green peas and beans ( I microwaved both for 5 minutes).

Add all the spices, green chilli, coriander leaves, bread slice, salt and oats.

Mix everything well. Shape them into round patties.

Take semolina in a plate. Place the cutlets on semolina and coat them evenly on all sides.

You can use oats for coating instead of semolina.

In a pan add 2 teaspoon oil and fry the cutlets.

Enjoy your spicy and healthy cutlets with any dip or chutney.

Dairy Free Smoothie



Dairy free smoothie.
Its sweet lime, apple, guava, cinnamon and almonds smoothie with honey and cinnamon. You can add any other fruits too.

Smoothie is a best way to get in a delicious blend of nutritional goodness to kick start the day.

I have made it completely dairy free. No milk or curd. Nothing dairy, only the goodness of fruits and flavour of cinnamon.

I have added frozen fruits. If you don’t have frozen fruits add handful of ice in the blender.




Apple  – 1 peeled and chopped

Guava  – 1 deseed and chopped

Almonds  – few soaked in water peeled and chopped

Honey  – 2 teaspoon

Cinnamon powder – 1 teaspoon

Juice of 2 sweet lime.


Combine all the ingredients in a blender. Blend it till smooth and frothy.

Pour in a glass.
Garnish with lime wedges. Enjoy the calorie free smoothie.

Chicken Chaap



Chicken chaap. Its simple and very easy to make but taste is finger licking. Chicken chaap or chanp is a mughlai dish cook with lots of ghee.

I made this aromatic and delicious chicken chaap with very little ghee and less spices. And believe me taste is awesome.

Delicious aromatic chicken chaap.



Chicken- around 1 kg

Cardamom- 4

Cinnamon- 1 inch piece

Clove – 4

Mace – 2 strings

Star anise- 1/2 piece

You can dry roast and grind them. But its my quick and easy way so I didn’t roast just ground with a tomato.

Hung curd- 1 cup

Garlic paste- 11/2 tablespoon

Ginger paste – 1 teaspoon

Kashmiri red chilli powder- 2 tablespoon

Red chilli powder as per your spice tolerance

Coriander powder- 1 teaspoon

Poppy seeds- 2 tablespoon

Cashew nuts – 10-12

Salt to taste

Sugar- 1 teaspoon

Oil – 3-4 tablespoon

Ghee or clarified butter -1 tablespoon

Kewra water/Pandanus essence – few drops ( optional)


Soak the poppy seeds and cashews in half cup warm water for 15 minutes and make a paste.

Take a bowl add chicken, curd, salt, sugar, ginger garlic paste, kashmiri red chilli powder, red chilli powder, coriander powder, poppy seeds and cashew paste.

Mix them well. I put them in refrigerator for over night. You may keep it for 4-6 hours.

Heat a pan. Add oil and ghee. Then add the chicken pieces. Saute for some time then add the marinade spices.

Stir well and cook over medium flame. Add tomato spices paste. Stir and cover it.

Check it in few minutes and stir again. Fry until oil leaves the sides of pan and chicken gets tender.

Add kewra water/ pandanus essence ( I didn’t). Mix well.

Your chicken chaap is ready. If you want richer you may use more ghee/clarified butter. Or you can make it with only ghee/clarified butter. Enjoy…