1. In a wide bowl take 3 cups of wheat flour. Add water little by little and make a soft dough. Add little oil and let it rest for 10 mins.

2. I used frozen peas here. Soak them in warm water and then throw the water away and add the peas to blender .Make a coarse paste. Heat pan add oil and saute jeera and add ginger garlic paste. To this add coarse peas mix.

3. Add onion and saute for few min. Then add the mashed peas. Cook for a min. Switch off the stove now. The peas will cook in the remaining heat. Now add all the dry ingredients like turmeric powder, chilly powder, roasted jeera powder, coriander powder, Amchur and salt. Mix freshly chopped coriander leaves.

4. Mix them well and remove them from pan and transfer to a bowl. Now take the wheat dough and make a small ball and dust it well in wheat flour. Using a rolling pin make a flat roti. Keep that roti separate in a plate. Again make another roti of same shape. Now take a  2 teaspoon of peas filling and place it in center of the roti as shown in pic.

5. Now place the other roti on top of this roti and seal the ends well. Now again dust it well with flour on both sides. Then using a rolling pin make a flat paratha as shown in pic. You will not see any spilling. The peas filling is perfectly sealed inside. Repeat the process and make the rest of the  peas paratha the same way.

6. Now heat a flat pan and place the peas paratha safely on the pan. Add little oil in center and also on sides. Flip to the other side and see to that both the sides are golden color like shown in pic. Once done , take a half  teaspoon  of ghee and spread it nicely on both the sides of paratha. This gives a very good taste and aroma to the peas paratha. Now serve it immediately while its hot with boondhi raita or Shahi paneer.

1. Boil sweet potatoes in pressure cooker and smash them using your hands or ladle. Use 1 cup of mashed sweet potato  for each cup of wheat flour.

2. Take a big bowl, add wheat flour, sweet potato, salt, chilly powder, ajwain/omam, jeera seeds and mix everything together.

3. Now add water little by little and make a soft dough as shown in pic. Cover it with a  cotton cloth and let it rest for 10 mins.


4. Now using chapathi roller , make a round shape roti or chapati. Heat pan and flip the roti on both sides. Drizzle little oil to get mild golden color.

5. Serve it with Gujarati dal or Gobi manchurian or Shahi Paneer or Paneer bhurji curry.

1. Heat milk in a pan. Use whole milk or full cream milk for this recipe. Let it boil and when the milk raises and forms bubble, switch it off.

2. Now add 4 tsp of lemon juice and stir the milk slowly in one direction using a spatula. You will see the milk curdle and see whey water and paneer separating.

3. Now take a bowl , metal strainer & muslin cloth/ Cheese cloth . Place metal strainer on top of the bowl. Now spread the muslin cloth and pour the whey water completely into the muslin cloth. You will see water draining in to the bowl and the curdled milk like paneer texture settling in the cloth as shown in pic.


4. Now don't touch the muslin cloth, since its very hot. Wait for few mins and then hold & squueze the muslin cloth and strain the water out completely. Once done. Make a flat shape using your hands like shown in pic. Wrap it tight and place a heavy object on it. I placed a heavy glass bowl and later filled with more things like fruits and veggies. This step is very important. Only this heavy pressure will make the paneer hold its shape and stay firm and tight.


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5. Let it rest for 30-1 hr then when you remove it from cloth , you will see that paneer is ready and you can slice it and store it in refrigerator or use it immediately to make paneer dishes. Enjoy the fresh, soft and tasty homemade paneer.

1. Chop all the veggies mentioned above. Make chapathi or if you have leftover chapathi tear them to small pieces and keep it separate.


2.  Heat Iron pan or Iron griddle  and add oil, to this add jeera or fennel seeds. Saute for a min. Now add onion, ginger garlic paste and saute for few mins so the raw smell from ginger garlic paste is gone. Now in a blender, lightly beat the chopped tomatoes to make it little loose. Not like pulp just little juicy(Sorry I forgot to click the picture)

3. Now add the mashed tomatoes to iron pan and saute it for few mins. Then add all the veggies like cabbage, peas, capsicum and grated carrot and saute for few mins. Then add turmeric powder, chilly powder, coriander powder, garam masala and salt. Let it cook for few mins. Do not add any water. Keep stirring and beat using two ladle as shown in pic.

4. Now add the shredded chapathi pieces and see to it that everything is well coated. Using both the ladle keep beating the chapathi and it will get nicely roasted and minced to small pieces.(If you have any leftover khurma or salna then add it now and coat everything well together)I didn't have any leftover khurma so I just enjoyed it without khurma. Garnish with mint leaves and nicely beat it with ladle and switch off the flame.


5. YUmmy and tasty kothu chapathi is ready to eat. Serve it with raita and enjoy for breakfast or dinner.

I have used 50-50 of all purpose flour and wheat flour for this pesto pizza. I like how the crust turns out when its used 50:50. Now off to making pizza base....

1. In a bowl add 1 cup of water and warm it. When I say lukewarm that means it should be warm but not hot. When you touch your water with your finger, it should be bearable. If its too hot then the yeast wont rise. This step is very important.

2. Take a small bowl, now add sugar, yeast and mix it well. To this add lukewarm water and mix it again and let it rest for 10-15 mins. It will form bubbles and you will get sour smell and the liquid will look puffed up. (If this stage doesn't happen, then either your yeast has expired or the water is very hot. This step is super important. If it doesn't rise well then you will not get a good crust pizza base)

3. Now take a wide bowl, add wheat and all purpose flour equally in it. Now add 1-1/2 tsp salt, mix it well. To this add olive oil and then pour the puffed yeast water and mix it slowly little by little with dough.

4. You will get a nice elastic kind of dough. Knead it for 10 mins to get a soft dough. .Now coat some olive oil to the pan and place the dough and cover it. Let it sit for 2 hrs. More it rests ,more soft the dough will turn to be. I always make it around 4 in the evening and use it by 7 to make pizza.

5. When you open it after 2-3 hrs, you will find the dough raised double the size. Beat it well so the bubbles are released. Now start making it round, using a rolling pin. Then add homemade pesto sauce and spread it nicely. If you want to feel just the pesto aroma, just add tomatoes, capsicum and cheese.

6. If you want more veggies then add all the mentioned veggies on top or any topping to your liking. Then sprinkle Italian seasoning liberally on top. Now add mozzarella cheese and finally sprinkle olive oil on top and its ready to go inside the oven. You can make 3 small sized pizza or 2 medium sized pizza with this dough.

7. Bake at 425 deg F for 15-20 mins or until its little brown on top. Take it from oven and slice them to 6 slices and enjoy the pizza. Pesto pizza is ready to eat. YUMMMM....

1. First in a bowl gather all the chopped items. To this add salt and mix it well.

2. Now add sooji/rava & yogurt and mix them well again. Don't  add water. Then bread will becomes soggy. We want crispy toast so use the exact measurement mentioned.

3. Now add some butter to tawa and place the bread and lightly toss the bread to both sides so the butter spreadly mildly on both the sides. Then to one side spread the yogurt mix and flip the spread side below so they get toasted and ad little more butter around the bread to get toast evenly.

4.  If I am making this toast for my husband I spread the yogurt mix on both sides and I keep the flame on low and let it get toast slowly so they don't get burned. Make sure both the sides are well toasted and crispy. This will take time so you need little patience here.

5. But if I am making for myself I just spread it on one side and let the other side remain plain. Either way they taste very good. I don't want it strong but my hubby likes it strong so both side filled with rava yogurt mix works for him.

6. Adjust the spice as per your requirement. You can add grated veggies if you want to. Easy right??Rave bread toast is ready. Cut them to half and serve it hot with ketchup or just have it plain.

1. In a bowl wash and steam the palak for 2 mins in microwave. Let it cool. Keep the water safe.


2. Now blend ginger and green chillies to fine paste and  add palak and blend them all together.

3. Now add the paste to wheat flour,mix salt and carom seeds and mix all together to tight dough adding water little by little. I always add carom seeds/ajwain to all my parathas or chapathi. They extract very good flavor when made to hot chapathi.


4. Now heat iron griddle and make chapathi by rolling them first in to round balls and flatten them using roller and make a nice thin chapathi or roti. See to that both the sides have turned golden brown in color and serve it hot with a tsp of ghee on top.

5. I have served this with  beetroot raita. I love it so much but any raita variety is fine too. Try boondhi raita or okra(ladysfinger) raita or palak raita  of your choice.

1. In blender coarsely grind the broccoli florets and keep it aside. In a pan add some oil and season it with little jeera, then add onion, garlic and ginger and saute them well.

2. Now add onion,green chillies and once they have been sauteed add broccoli and stir for few mins till the raw smell is gone.

3. To this add turmeric powder,chilly powder, garam masala, amchur powder and salt. Stir them well for few more mins. Switch if off. To this add coriander leaves and mix them all well.

4. Make chapathi dough and then roll them round as shown in pic. Once the broccoli stuffing is cooled enough, take a small ball sized stuffing and stuff in center of the dough as shown in pic.  Now close the ends as shown and roll them round.

5. Now dip in wheat flour  powder on both sides and start rolling them where it was sealed. Now when you have rolled enough, put them on hot griddle and let it puff up.



6. Let it turn golden brown in color on both sides as shown in pic and serve it hot with boondhi raita or okra raita or palak raita of your choice.

Easy way to make Grilled Eggplant Sandwich...

1. Take the grill and start tossing the eggplant little soft and crispy. I brushed the eggplant with little olive oil,salt and pepper. When done keep it separate.

2. Spread little butter on top and bottom side of the grill. Then place the wheat bread or any bread of your choice, Then coat them nicely with mozzarella cheese.

3. Then add garlic powder, to this spread pasta sauce nicely and add the other dry ingredients like Italian seasoning ,dry red chilly flakes and little bit of salt. Now place the grilled eggplant of top of them and again spread some cheese and close it with another bread slice on top.

4. Now on the grill and close the lid, let it cook for 2-3 mins and you will notice a nice golden color lines on top if the bread. When done remove from fire and make the rest of the batches. I love the way the bread taste. Its super crispy outside and so tasty inside. Yummmm...

1. Let soya chunks soak in hot water for 2-3 mins. Then rinse them under cold water when they increase in size and squeeze them well.

2. Now blend them for a sec in blender till the skin is little coarse as shown in pic.

3. Now in a pan add oil and saute jeera, then add ginger & garlic. To this add onion and saute till translucent.To this add shredded or minced soya chunks and stir well for 3 mins till the raw smell is gone. Now add salt,green chillies,garam masala,chilly powder and amchur powder(dry mango powder)and mix it well.

4. Now take a ball sized dough and roll them flat,stuff this soya filling inside and make a knot like shown in pic(just close the ends from all sides)

5. Flatten it with your hands,dip in wheat flour and flatten them using chapathi roller. See that its evenly done so the stuffing doesn't come out. Now place them on hot tawa and make sure both the sides are lite brown in color. Crispy,tasty and healthy soya keema paratha is ready to eat.

6. Serve it with any kind of raita.

1. In a bowl add besan flour & wheat flour, to this add methi leaves then green chilly & ginger paste. Then add dry powder like turmeric powder,chilly powder,coriander leaves,curd,ajwain and salt. Mix it well(do not add water now since fenugreek leaf/ methi leaves little water. Knead them well.

2. Let them sit for 15 min close it with wet cloth. After 15 mins knead it tight again, if you see the dough is sticky add little wheat flour and mix again. Now add little oil and leave it for 2 mins.

3. Make medium size ball out of them and roll them thin and round. Heat tawa/ pan and make hot thepla and serve it with okra raita. I finally added little ghee for rubbing on methi thepla.

1. Heat water in microwave for 20 sec, it should be warm not hot . If its hot yeast will die and it will not puff up like its suppose to. So be very careful when you do this,not hot WARM....

2. Mix sugar and dilute t well, then add yeast and dilute it well too. Then add salt and mix it all well and leave it for 10 mins. It will raise up.

3. Now take all purpose flour , sieve it well and mix the yeast with it and mix it up well. You need lots of patience while kneading it Knead it at least for 10 mins. The dough should be elastic. Add butter and knead it well. You can knead it with your hands or with machine mixer, either way it will come out well.



4. Now let it sit for 1 1/2 hr. You will see it raised double the amount. Then punch them well with your fist so that the air bubbles are out. This is very important. Fold them well again. Now make small round balls with your hands like shown in the pic.


5. Now apply butter on tray and dust them little bit with flour. Roll it like small buns and arrange it next to each other touching each buns. Now cover it with plastic wrap and let it rest for 30 more mins. You will see the buns raised more. Then brush the top with milk.

6. Then bake it at 375 deg F and let it bake for 20- 25 mins or till the top layer is golden brown in color. Now when done let it cool and then separate it, serve it with yummy tasty bhaji. Pav bread for bhaji is ready. Homemade always best.