How to Make Lauki ki Sabzi | Easy Recipe for Bottlegourd

Lauki! Many people would make face like this. I couldn’t find the best face than this as I remember a few from my family itself making faces when they hear its lauki ki sabzi in lunch today. Lauki or bottle gourd veggie is common in most of the Indian houses. There are variations like some make lauki ki tamatar wali sabzi, lauki ka kofta and sometimes the plain and simple one lauki ki sabzi, the recipe for which I am sharing here. This is simple, healthy and can be made within fifteen minutes. So, if you are in a hurry for office, you can make this easily and pack in your lunchbox.

Known by various names — doodhi, dudhi, ghiya or lauki, it’s a healthy option for lunches or dinner. It’s light on the stomach. One of the best ways to check if lauki is good and fresh is to lightly pierce it with nails. If it pierces easily, it’s good to be bought.

Well, this might not pamper your taste buds like a spicy veggie, but it’s good for health and takes less time. With just a few ingredients, this lauki ki sabzi is easy to make.

Follow these simple steps, and you can make with this recipe an easy and tasty lauki ki sabzi.

How to Make Lauki ki Sabzi

  • Servings: 3-4
  • Difficulty: Easy
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A step by step guide to making a simple and healthy bottle gourd or lauki ki sabzi for breakfast or main course


  • 1/2 kg Lauki, chopped
  • 1 tbsp Zeera or Cumin seeds
  • 1 tbsp Refined oil
  • Salt according to taste
  • 1 Green chilly


  1. Heat a pressure cooker, add refined oil.
  2. Heat it on high flame for a minute.
  3. Add cumin seeds, let them splutter for 10 seconds.
  4. Add chopped lauki and stir fry on high flame for a minute.
  5. Add salt and chopped green chilly.
  6. Pressure cook for one whistle on high flame.
  7. Open the lid, and roast till the fat separates.
  8. Lauki ki sabzi is ready. Serve hot with parathas or rotis.

How to Make Easy and Plain Lauki ki Sabzi

This Lauki ki sabzi recipe is just easy and tasty. All you need to do is peel and chop the bottle gourd as shown below in pic. With your nail, pinch the inner flesh. If your nails slide in easily, it’s just perfect, you need not discard the seeds. But if the seeds are hard, you need to discard them off. This is an easy way to check whether to cook the bottle gourd or lauki with seeds or without seeds.

Bottlegourd or Lauki

The next step is to chop them in thick pieces; the bottle gourd pieces shouldn’t be too thin, else the sabzi will look like it has been mashed. Avoid thin slices.

Once you have chopped the lauki, put a pressure cooker on the heat. Let the water drops evaporate. Once the cooker is dry, pour one tablespoon refined oil and heat it on high flame for a minute. The oil must be hot by now. Add zeera or cumin seeds to it. Let the seeds splutter, but be sure they do not get burnt. If zeera seeds get burnt they will make the veggie bitter. So, make sure they do not get burnt.

How to make Bottlegourd or Lauki ki Sabzi

Add lauki pieces now and fry for a minute on high flame. Stir. Add salt and green chillies to the sabzi.

Close the lid of the pressure cooker and let it whistle just once. Open the pressure cooker and let the excess water from sabzi evaporate. Cook on high flame, and till the fat separates from the lauki ki sabzi.

Once the oil separates from lauki, switch off the flame and serve the sabzi with hot parathas or rotis.

And do not forget to share how did you find the recipe or if you had made it with my recipe, tag #foodeezjunction on Facebook or Instagram or Twitter or you can pin it to cook later.

Tips: The salt and chillies should be lesser before you pressure cook the lauki ki sabzi. You can adjust it while roasting after the whistle.

–Recipe and Images shared by Sara Khan


How to Make Plain and Simple Sweet Dalia | Recipe

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It’s been quite a time I had blogged. I underwent a small surgery recently and so the irregularity in posts. It would be for quite sometime.

I have been taking dalia in breakfast and so thought to share the recipe for it. This one is sweet, simple and plain dalia recipe. Though, right now, I’m being treated as a patient I want to tell you there is no such thing called tasteless food. Follow some simple steps and you can make this one into tasty dalia.

This Simple and Sweet Dalia makes one bowl.


  • 1/3 cup Dalia
  • 1/4 cup Sugar
  • 1 1/4 cup Milk
  • A pinch of Salt


  1. Heat a pressure cooker, add Dalia.
  2. Dry roast dalia for a minute. 
  3. Add rest of the ingredients and close the lid of the cooker.
  4. Pressure cook for 3 whistles on high flame.
  5. Serve hot in a bowl.

How to Make Sweet Dalia

Heat pressure cooker on high flame. Now add dalia and dry roast for a minute.

Add milk, sugar and a pinch of salt. Close the lid of pressure cooker and let it whistle thrice. The flame should be high.

Switch off the flame and serve hot dalia.

— Recipe and Images shared by Sara Khan


Easy Mooli ki Sabzi Recipe | How to Make Radish Sabzi

Mooli ki Sabzi

It is one of those days when I want to write and share a recipe with you but couldn’t focus. Does this happens with you too? And when? I have so many things to share, everything is organized too – I have planned how to proceed, maintained a planner – just that I need a motivation or something like that!

When such is the case, I simply cook, to get cleared in my head. And today I cooked Mooli (Radish) ki Sabzi. This veggie is one such cuisine you will find at many Indian homes during Winter season. This Mooli ki Sabzi recipe is very easy to make, less ingredients and it doesn’t require much involvement. You just put everything on stove and see the magic 🙂

How to Easy Mooli ki Sabzi

  • Servings: 2
  • Difficulty: Easy
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  • 1 Radish, chopped
  • 1 Onion, thinly sliced
  • 1 tsp Zeera (cumin seeds)
  • 1 tbsp. Mustard oil
  • 2 Green Chillies, roughly chopped
  • Salt as per taste
  • A pinch of Hing (Asafoetida)


  1. Heat oil in a wok, add hing and zeera. Saute for 10 seconds.
  2. Add onion slices and fry till golden.
  3. Add green chillies and mooli pieces. Saute for a minute.
  4. Cover the lid of the wok and let it cook for 10 minutes.
  5. Open the lid and fry on low flame till the oil separates.
  6. Serve hot.


How to Cut Mooli for the Sabzi


Peel Radish, cut into halves vertically. Cut each halve again, vertically. Now chop each halve portion, horizontally; not too thick nor too thin. That’s it. Now, let’s hop on to cooking the sabzi.

Cooking Mooli ki Sabzi

In a wok or kadhai, heat mustard oil. Add hing and zeera to the hot oil. Let zeera splutter for 10 seconds, do not let them burn.

Add onion slices and fry till golden. Now add green chillies and fry for 4-5 seconds. Now add the chopped mooli to the wok, mix it with onion slices. Saute for a minute.

Close the lid of the wok for 10 minutes and let it cook. No water is required. If you see radish sticking at the bottom, just sprinkle some water. Ideally, it should not stick, as radish leaves water while cooking.

Check if the radish pieces have turned soft. If they are soft, open the lid and saute fry the sabzi for 5-7 more minutes or till the fat separates from the mooli ki sabzi.

Once done, take it out in a serving tray and have with parathas or roti. And write to me how it was when you make mooli ki sabzi at home. Don’t forget to like and follow us on Facebook/Instagram/Twitter. If you liked the recipe, save it on Pinterest in your easy recipe magazine.

— Recipe and Images Shared by Sara Khan

Disclaimer: This post may contain affiliate links for the products that I recommend. If you buy those items through the links we will earn a commission; it will help us in running our food blog Foodeez Junction.


Simple Aloo Palak ki Sabzi | How to Cook a No-Onion Simple Aloo Palak Sabzi

Aloo Palak

Palak or Spinach is very healthy and nutritious and since Winter season is at doors, we will get a lot of fresh spinach at the veggie markets. I’m sharing one of the best and simple recipes you can make from spinach – Simple Aloo Palak ki Sabzi.

What makes it simple-yet-tasty?

Fresh Spinach

The blend of Aloo i.e., potatoes and Palak with the garlicy flavour makes it special. Onion is not at all required in this veggie. You just need to let it cook on a low flame to get the best of the taste from this sabzi. We know very well spinach is very healthy as it contains iron, magnesium,omega-3 fatty acids and vitamins like B, C and E. It’s also advised by doctors to the pregnant ladies.

This no-onion Aloo Palak ki sabzi goes well with tur (or Arhar) dal and boiled rice. Or as we call it dal Chawal sabzi, simplified! Simple Indian cuisines are amazing, Isn’t it?

Well, this recipe is also for all those cranky kids who complain about onions in their food. My 9-year-old kiddo liked it!

How to Make a No-Onion Simple Aloo Palak ki Sabzi

  • Servings: 2
  • Difficulty: Easy
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A step by step guide to making a simple no-onion potato spinach veggie for breakfast or maincourse


  • 1 bunch of fresh Palak (spinach), washed and chopped
  • 2 Aloo (Potatoes), diced
  • 3-4 Garlic cloves, chopped
  • 1/2 tspn Zeera (Cumin Seeds)
  • 1 tbsp. Refined Oil
  • Salt and green chillies as per your taste


  1. Heat oil in a wok or kadhai.
  2. Add zeera and chopped garlic cloves, saute till zeera splutters.
  3. Add chopped palak and diced aloo followed by salt and green chillies.
  4. Fry for a minute.
  5. Sprinkle some water to avoid the sticking of veggies.
  6. Cover the lid and let the sabzi cook for 10-12 minutes.
  7. Stir in between. Aloo Palak Sabzi is ready!


Aloo Palak Sabzi Recipe

Take a deep pan – a Deep Wok or a kadhai. Heat oil.

Add cumin seeds and let it splutter for just 5 seconds. Add chopped garlic and fry till golden brown.

Now add chopped palak, aloo, sprinkle some salt and chopped green chillies to the wok. Fry on high flame for a minute.

Now add 1/2 tbsp. water to avoid sticking of the veggies in the wok. Cover the lid. No need to add too much water as palak leaves the water during cooking. After 10 minutes open the lid give a nice mix to avoid sticking.

Again cover the lid and let it cook further until the potatoes are cooked properly. The sabzi should be dry with no water. Once the aloo palak sabzi is ready transfer it into the serving dish.

Serve hot plain aloo palak ki sabzi with parathas if you are taking in breakfast or with roti, dal and chawal at lunch or dinner.

— Recipe and Images Shared by Shumayala Khan

Disclaimer: This post may contain affiliate links for the products that I recommend. If you buy those items through the links we will earn a commission; it will help us in running our food blog Foodeez Junction.


The Egg Magic! Easy Recipe for Egg in a Bun

Egg in a Bun recipe

Let’s see what happens when these two lovely ingredients – bun and egg – come together, what do we get… it’s a heavenly pleasure in disguise!

Yes, I say disguise because when you just make a cut with knife, you see how beautiful a food could look! This is just not an attempt to tempt you but a true pleasure 🙂

How to Make Egg in a Bun

  • Servings: 1
  • Difficulty: Easy
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A simple and fun way to have an Egg in a Bun


  • 1 White Egg
  • 1 Burger Bun
  • 1 tsp Salted Butter
  • 1 tsp Olive Oil

For Garnishing

  • Black pepper powder
  • White Salt
  • 1/4 cup Thinly Sliced Cabbage
  • 1/2 Spring onion shallots, chopped
  • Mozarella Cheese


Prepare the garnish first.

  1. Cut the burger bun into half, vertically. One half should be thick enough.
  2. Now just take the thick portion bun and cut out a circle at the middle.
  3. Toss the cut-out circle of the bun on a hot griddle. Apply olive oil. Cook till crisp. Now garnish with cabbage, spring onion shallots, black pepper powder and salt. Keep it aside.
  4. Take a griddle, heat olive oil and put the bun on it. The flame should be low.
  5. Crack an egg and put right in the circle of the bun.
  6. Let it cook for 3-4 minutes or till the time it settles and is ready to be flipped.
  7. Flip the bun with the egg now. Put butter on the sides. After 40-50 seconds, the egg will leave the griddle.
  8. This is the right time to take it off from the griddle.
  9. Garnish with cheese, black pepper and salt, and mozzarella cheese.
  10. Serve with crisp circled bun we had made earlier.


Aloo ki Kachori – a Special Holiday Snack

Aloo Kachori

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Aloo ki kachori is typically a north Indian dish. You can take it in snacks and if you are a kachori lover, you would definitely want to have it in breakfasts too.

Kachori is a deep fried, crispy and flaky pastry, similar to samosa. But it is different in shape and taste, and the ingredients too. You can make kachoris from peas, aloo, moong dal, urad dal or keema stuffing. I chose to make and share aloo kachori recipe as potatoes are my daughter’s favourite.

At my home, sometimes I skip making the full-course meal in lunch. Instead I make these kachoris, which are quite heavy; two are more than enough to full your stomach. Burppp!! 😀 😀

These Aloo Kachoris go well with green spicy chutney or imli ki chutney.

I loved the way my daughter looked at those kachoris and finished off her plate. Plus my remarks were, “100 out of 100, Mum.” Whoa!! Well this is her patent dialogue once she eats something yummy.

How to Make Aloo ki Kachori

I would say try these Aloo Kachoris today and now, and give yourself a treat.

Servings 4 Kachoris; Time taken 50 minutes

Here is the recipe, try it out yourself and don’t forget to tag us on Facebook and Twitter whenever you share the food pics. Keep sharing your love about Foodeez Junction 🙂


For dough of kachoris

  • 1 cup maida
  • 5-6 tbspn ghee or refined oil
  • A pinch or two of salt
  • Water (room temp)

For the Filling of Kachoris

  • 2 boiled potatoes (peeled)
  • 1 small finely sliced onion
  • ½ tbspn ginger-garlic paste
  • 1 tspn Zeera (cumin) seeds
  • Âź tspn of haldi powder (turmeric)
  • 1/3 tspn of dhania powder (coriander)
  • ½ tspn of garam masala powder (all spice)
  • a bunch of chopped fresh green coriander leaves
  • Salt and red chilli powder according to your taste
  • Refined Oil for frying


For dough

Dough for Aloo Kachori
Dough for Aloo Kachori

Take maida in a deep pan, add salt, ghee or refined oil. Knead the dough by adding very less amount of water. The dough should be tight enough. Knead the dough for at least 5-8 minutes. The dough should not be too soft. When your dough is ready, cover it, and keep it aside for half an hour.

While the dough is resting let’s make our filling for kachoris.

Preparation of Aloo Filling

Mash the boiled and peeled potatoes nicely. Keep aside. Take a wok add 3-4 tbspn of refined oil. Heat it for a minute. Now add zeera seeds, fry for 30 seconds on high heat. Add sliced onions now and fry till golden brown. Add ginger-garlic paste, fry for 20 seconds.

Add dhania, turmeric and garam masala powders, fry for 5 minutes. Add water if needed but very less amount.

Stuffing for Aloo Kachori
Stuffing for Aloo Kachori

Add mashed potatoes to the pan now. Mix well. Cook further for 10 minutes so that the potatoes mix nicely with the masalas. We want dry filling, so do not add water. Stir continuously so that potatoes doesn’t stick to the bottom of the pan.

Now add chopped fresh green coriander leaves. Mix well. Filling is ready. Keep it aside to cool.

Preparation of Aloo ki kachoris

Divide the dough into small round equal balls. Take one ball, press it with your palms and make a place to add the filling in the centre leaving the sides, as shown in the pic.

Now cover it from all the sides and press it lightly with your palms to make it like a flat pastry. Keep it on the dish. Repeat the process for the rest of the dough balls.

On the other hand, heat a wok or kadhai add oil for deep frying the kachoris. The stove should be on high flame. When oil is heated at adequate temperature, add kachori one or two at a time to it. Lower the flame and fry.

Frying Aloo Kachori
Frying the Kachori

Likewise, fry all aloo ki kachoris. Be patient while frying. Don’t overload the wok as the kachoris can break too and will not get cooked properly.

Now, serve these extremely super delicious Aloo ki kachoris hot in a serving dish with green chutney or tamarind chutney. Choice is yours. Have it and enjoy.

Do let us know how did you liked the Aloo Ki Kachori Recipe in the comments.


  • Add correct amount of ghee or refined oil while kneading the dough to make it more crispy.
  • Remember your aloo ki kachori should be slightly thick otherwise it can break.
  • Don’t add too much salt in dough it will ruin the taste of aloo ki kachoris.

— Recipe and Images Shared by Shumayala Khan

Make Aloo Bhujia Sandwich in Three Minutes!

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Aloo Bhujia Sandwich! It reminds me of my childhood. A friend used to bring it in her lunchbox and that was the first time I was introduced to this easy but yummy dish. Even a kid can make it. I even used to have it during my hostel life.

I’m using this Sandwich Maker. Click to buy it.

Last month, when I was waiting for my things – the packers and movers delayed in delivering my stuff – I had to depend entirely on outside food as I didn’t had anything to cook, no vessel, no gas stove and no microwave. And I was tired of having bread and butter daily in breakfast. I tried making this sandwich and ahh! it was a savior!

Click for Corn Methi Sandwich Recipe

How to Make Aloo Bhujia Sandwich

I recommend this sandwich for all. Even if you are running late for office, just three minutes and you can have breakfast. Something is better than nothing. Right? Plus you cannot and should not skip your breakfasts.

This Aloo Bhujia Sandwich includes aloo bhujia, bread, salted butter and tomato ketchup.

Time Taken – 3 minutes; Makes 2 Sandwiches


Aloo Bhujia Sandwich Ingredients
Aloo Bhujia Sandwich Ingredients
  • 4 tbsp Aloo Bhujia
  • 4 tsp Salted Butter
  • 4 Breads
  • Tomato Ketchup


Apply very less amount of butter on both the sides of breads. Take one bread, on one side put 2-3 tsp tomato ketchup and spread it evenly on the bread. Now add 4 tsp aloo bhujia. Do not over-stuff it.

Put another slice of bread over it and put it in your sandwich maker. Repeat the same process for the other 2 bread slices.

That’s it! Our Aloo Bhujia Sandwiches are ready!

No-Cook Aloo Bhujia Sandwich

Here is another method for this Sandwich. If you are a kid or you are staying at hostel with limited amenities, this recipe is perfect for you.

No Cook Aloo Bhujia Sandwich
No Cook Aloo Bhujia Sandwich

Apply butter on only one side of the bread slices. Take one bread slice, put 2-3 tsp tomato ketchup on the side where you had applied butter. Spread evenly. Now add 4 tsp aloo bhujia. Place another bread slice over it. Repeat for the rest of the bread slices.

Aloo Bhujia Sandwich
Aloo Bhujia Sandwich

Your no-cook aloo bhujia sandwich is ready! Easy. Isn’t it?

— Recipe and Images Shared by Sara Khan


Meethi Roti from the Leftover Phulkas

Meethi Roti

Meethi Roti from the Leftover Phulkas has always been my favourite mom-made breakfasts.

Meethi Roti is my mom’s recipe. Sometimes even when there were no leftovers, my mother, on demand, would make extra rotis and keep it at a safe place so that it would get dried and then she would make meethi roti out of it.

This meethi roti is not at all like the paratha or the one with stuffed sugar. The roti is dried first for a day or two and then it’s made. This cuisine should be taken with hot milk. It’s filling but keeps your stomach light. And gives you energy to work for the day.

How to Make Meethi Roti

You can make meethi roti with the leftover rotis.

Time Taken: 15-20 minutes, Serves – 2 people

How to Dry the Leftover Rotis

Leftover Food Recipes
Dried Roti

There are two ways to dry a roti and make it hard like papad – one is mine and the other is my mom’s.

  1. I wrap the leftover rotis in a muslin cloth and keep them in refrigerator for a day.
  2. My mom sun-dries the leftover rotis to make them crisp.


Ingredients for Meethi Roti with Leftover Phulka

  • 3 Dried Rotis
  • 1 tbsp Desi ghee or pure ghee
  • 2 Cardamom pod
  • 3-4 Cloves
  • 3 tsp Sugar
  • A pinch of Salt
  • 1 small slice of Green raw Mango or Kacha Aam; I had divided 1 slice of mango into three
  • Water
  • 2 glasses of Milk; I prefer skimmed or toned milk


Take a bowl. Crush all rotis in very small pieces with the help of your hand. Now, add 1 cup water. Don’t pour too much. The rotis should just absorb the water. Keep it aside.

Heat a pan, add ghee, cardamom and cloves to it and saute for 10 seconds. Now, add sugar, mango and a pinch of salt and saute for 15-20 seconds on high flame.

Add the rotis, which we had soaked in water. It might splutter, so be careful.

Add 1 glass of water to it and close the lid for 2 minutes.

Meanwhile, in another pan pour milk and bring to boil.

Stir once the roti mixture and close the lid for 30 seconds more. Put off the gas stove and serve in two soup bowls.

Breakfast recipe

By the time the milk will be boiled. Pour the hot milk over meethi roti. And have this yummy breakfast hot!

So, what are you going to do with the leftover rotis next time?

— Recipe and Images Shared by Sara Khan


Recipe: Cheese Mushroom Omelette for Breakfast

Cheese Mushroom Omelette Recipe is an easy to make and the kids at home will like this breakfast food too.

Cheese Mushroom Omelette, as the name itself says about the main ingredients – eggs, cheese and mushrooms, and one more sweet corn. The easy recipe can be made within 10 minutes, if you have everything handy i.e, chopped and sliced.

How to Make Cheese Mushroom Omelette

Here’s the recipe for Cheese Omelette. Serves 2 (only if you have an appetite for 1-egg omelette); time taken for preparation 5 minutes and for making 10 minutes.

Mushroom Cheese Omelette Ingredients
Mushroom Cheese Omelette Ingredients


  • 2-3 tbsp grated Cheese
  • 2 button mushrooms, finely chopped
  • 2 eggs
  • 1 medium-sized onion, finely chopped
  • 1 tsp black pepper powder
  • Salt to taste
  • 1 green chilli, chopped
  • 3 tbsp boiled sweet corn, roughly chopped
  • 1 tbsp refined oil


Take a bowl. Add onion, mushroom, sweet corn, green chilli and salt (as per your taste). Crack the eggs in the bowl. Beat well.

Take a pan, put it on medium flame. Add oil and heat. Now add the eggs and move the pan, so that eggs get evenly in the pan. With the help of a spatula, spread the sweet corn and mushrooms too, if they have gathered all in center. You have to do this quickly.

Sprinkle black pepper powder on the raw omelette (on top). Now spread evenly grated cheese on the top of the raw omelette and quickly flip it.

Once the omelette turns golden, take the pan away from heat and take out the cheese mushroom omelette in a serving plate. Have it hot with a toast!

If you are making this cheese mushroom omelette for your kid, you can add more cheese; kids love the taste 🙂

–Recipe, Images and Video Shared by Sara Khan


Banana Stuffed Paratha Recipe for Kids at Home

Banana Stuffed Paratha Recipe

The Indian Blogger Awards 2017
Banana Stuffed Paratha Recipe is an easy recipe for kids at home. Even you too can have it in breakfast, the Banana-stuffed Paratha tastes yummy!

You can pack Banana Paratha for tiffins for the young ones at home. They are surely going to ask you to pack it for lunch again! This Banana Stuffed Paratha Recipe is very easy and simple to make.

Recently, my mom told me that she made these parathas for the fussy kiddo at home and she liked it. Since I’ve a sweet-tooth, anything good and sweet is a yes yes for me 🙂

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How to Make Banana Stuffed Paratha

All you need to make this Paratha or if you want to have more, parathas, are – ripe bananas, pure ghee or butter, black salt and black pepper powder and oh! the dough!

Time Taken 10-15 minutes, if you have the kneaded dough already. Make 4 parathas with the following ingredients.


  • 4 Ripe Bananas
  • Kneaded dough for Roti
  • Black Salt, for each paratha 3-4 pinch is enough
  • 1/3 tsp Black Pepper powder, for each paratha
  • Desi ghee or butter


Take the ripe bananas and peel them. Now cut thin slices of these bananas and keep it aside.

Take the dough. If you don’t have the kneaded dough already, knead it as you do for Roti or Chapati for at least 4 people. The dough shouldn’t be too soft.

Recipes for Kids

Make eight equal balls from the atta dough. Take one atta ball at a time and roll it in to a small roti. Fold the four sides of the roti, overlapping each other and roll with a rolling pin in a square-shaped paratha.

Repeat the process for all the atta balls.

Now, keep the tawa or girdle on high flame. By the time the tawa gets heated, let’s do the stuffing in the parathas.

Take one raw paratha, apply pure ghee evenly on it. Now, one by one, place the banana slices in rows and columns, leaving somewhat space on the sides. Place the banana slices one by one only, do not overcrowd. Sprinkle 3-4 pinches of black salt and 1/3 tsp black pepper powder (kali mirch). Place the other paratha over it and seal the sides with light hand.

You can roll over rolling pin on the sides but with a light hand. Do Not over do it, else the paratha will stick on the surface.

The tawa (girdle) is heated by now. Apply desi ghee or butter on tawa and put your banana stuffed paratha on it.

Paratha Recipes

Flip after 40-50 seconds and let it cook for a minute. Repeat the process for other three parathas.

The Banana Stuffed Paratha with the given Recipe is ready to eat! Have it hot. I’m sure your kids will love these parathas.

Banana Paratha
Banana Paratha

— Recipe and Images Shared by Sara Khan

Click Here for More Paratha Recipes


Mixed Veg Dalia Upma Recipe For a Healthy Breakfast

mixed veg dalia upma recipe

Dalia Upma Recipe is high on health parameters and tasty plus easy to make.

Dalia also known as broken wheat or bulgar is high on nutrition as it doesn’t go for the refining process. When mixed with vegetables like the upma it becomes fibrous and more nutritious. You can go for this dalia upma Recipe for breakfasts. Dalia upma can also be taken as a full meal, in lunches or dinners. Once you have it, you will feel full for at least 4 hours. That’s the minimum.

Make this easy Dalia Upma at home and include it in your breakfast recipe.

How to Make Mixed Veg Dalia Upma

Here is how to make mixed veg dalia upma for breakfast. Time taken for preparation 10 minutes, cooking time 20 minutes; in all it will just take 30 minutes to prepare dalia upma for five people.


  • 3 cups dalia or broken wheat
  • 1 finely chopped onion (medium)
  • 1 finely chopped Tomato (medium)
  • 1/2 cup Carrots
  • 1 cup Cabbage
  • 1 cup Spring onions
  • 1/2 cup Beans
  • 1 Sprig of Curry leaves
  • 1/4 tsp haldi powder
  • 1/2 tsp Rai or Mustard Seeds
  • 1 1/2 tsp ginger-garlic paste
  • 4 tbsp Refined oil or pure ghee
  • 1 spoon chana dal
  • 1 Red Chilli
  • 3 cups of Water
  • Salt to taste
  • 5 sprigs of Dhaniya patta (coriander leaves) to garnish
  • 1-2 Green chillies
  • 1 tbsp lemon juice


Dalia upma

Finely chop all the vegetables and keep aside.

In a kadhai, pour 4 tbsp refined oil and heat it. Add mustard seeds, curry leaves, chana dal and red chilli and saute for 15 seconds.

Dalia upma recipe

Dalia upma recipe

Add onions to the kadhai. Saute till the onions turn soft. Now add ginger-garlic paste and stir fry for 30 seconds. Add tomato pieces and haldi powder. Saute for 30 seconds more.

breakfast recipes

Add rest of the vegetables together and saute. Add salt according to the taste. Keep stirring. Saute for at least 7-8 minutes. Now add dalia to the vegetables’ masala. Mix well, add 1 tbsp lemon juice and green chillies.

dalia in breakfast

broken wheat upma

Pour 2 cups of water. First check if dalia get just soaked in the water, you need not add more. If it’s still not soaked, add water slowly. Lower the flame and close the lid of kadhai. Let it cook for 5 minutes. Stir once in between.

mixed veg dalia upma
mixed veg dalia upma

Your mixed veg Dalia Upma is ready to be served! Garnish it with coriander and have this healthy breakfast while you read the morning newspaper.

Enjoy the easy recipe of Daliya Upma and a healthy breakfast today!

— Recipe and Images Shared by Sara Khan


Fried Ice Cream,Open Faced Burger, Red Velvet Muffins – A Lavish Breakfast in Bed!

Recipes to make Her Day

Ain’t it an amazing feeling to wake up to the aroma of your most favourite breakfast? It’s not easy to be a woman, yet, we walk with our heads high, take pride in every stride and face challenges head on. Each of us is special in our own unique way!! After all we love to be pampered and yearn for that one moment when the day is “JUST ABOUT US”.

Breakfast Recipes

Why does it always have to be a cliched or stereotypical thought process saying “The way to a man’s heart is through his stomach”?, why can’t you just change it for a day??

Here’s to all those men folks who intend to surprise and make the most important woman in their life feel special. Now is payback time 😉 just sweep her off her feet by serving her breakfast in bed. I have managed to bring together a relatively simple and no-mess breakfast recipe. It’s okay if you mess it up the first time… because after all, it’s the thought that counts. At least give it a try, probably you’ll explore the hidden chef in you.

Open Faced Burger

Here is the first part from our breakfast menu – the open-faced burger.



  • Capsicum – 2 tbsp (finely chopped)
  • Peas – 1/4 cup
  • Onions – 2 tbsp (finely chopped)
  • Carrots – 2tbsp (finely Chopped)
  • Baby Corn – 2tbsp (finely sliced)
  • Cottage Cheese – 150 grams (finely cubed)
  • Chilli powder – 1/2  tsp
  • Pepper – 1/2 tsp (crushed)
  • Salt – to taste
  • Cheese – 100 gms grated
  • Burger Buns  – 2 (halved)
  • Mixed Herbs – 1 tsp


In a frying pan add a teaspoon of oil and let it heat.  Once heated just add in all the vegetables and saute till tender. Add chilli powder, crushed pepper and stir well. Now slide in the chopped cottage cheese and give it a good stir.

The topping that needs to go on the burger is ready. Now carefully halve the burger buns. Top the bun with the vegetable filling, sprinkle a generous amount of cheese, followed by mixed herbs. Bake them for about for 20 minutes in a preheated oven at 180 degrees centigrade.

A delicious, crunchy, aromatic open faced burger is all set to go on the plate.

Open Faced Burger Recipe
Open Faced Burger

Cucumber Cold Salad Recipe

Now the second from the menu – the cucumber cold salad.


  • Cucumber – 1 finely chopped
  • Carrot – 1 tbsp finely chopped
  • Capsicum – 1 tbsp finely chopped
  • Vinegar – 1/2 tsp
  • Pepper – 1 tsp (crushed)
  • Olive oil – 1/2 tsp
  • Salt – To tast
  • Mint Mayonnaise – 1 tbsp

How to Make a Tangy Salad

Add all the finely-chopped vegetables. Combine vinegar, salt, olive oil, pepper along with the vegetables. Now add the mint mayonnaise and mix well.

There, your salad is ready in a jiffy!!

Chocolate Cookies Smoothie

Woohoo!! We’ve reached another phase – chocolate cookies smoothie!


  • Chocolate cookies – 3 nos
  • Frozen Milk – 1 1/2 cup
  • Sugar – 2 tbsp
  • Vanilla Ice cream – 1 scoop


How to Make the Smoothie

Throw in all the ingredients, the chocolate cookies, frozen milk and sugar in to a blender and blend till all the ingredients are completely smoothed out. Take a glass of your choice, pour in the smoothie. Add a scoop of vanilla ice cream and top it up with a chocolate cookie. This is pretty easy – ” This shake seems to be no great shake”!!

Red Velvet Muffins Recipe

All this while it’s been a cake walk for you, now I’m going to rev up the degree of difficulty and see who can walk this extra mile. There is virtually no heart which doesn’t sink for this devilishly, sinful cake “Red Velvet Cupcake”.



  • All Purpose Flour – 1 1/2 cup
  • Beetroot – 3/4 cup (pureed)
  • Refined Vegetable oil – 1/4 cup
  • Milk – 1/2 cup
  • Baking Powder – 1 1/2 tsp
  • Cocoa Powder – 2 tbsp
  • Vinegar – 1 tbsp
  • Sugar – 1 cup (measured and then powdered)


Whip up oil and sugar together. In a separate bowl, combine beetroot puree, milk and vinegar. Rest this mixture for at least 5-7mts. Sieve flour, cocoa and baking powder, keep it aside. After resting the beetroot, milk and vinegar mixture, combine it to the oil and sugar mixture. Whisk lightly. Now finally add the dry ingredients slowly in batches to the wet ingredients and fold. Fill it in the prepared muffin moulds and bake them in a pre-heated oven at 180 degrees centigrade for 20 mts.

If you want to make it in the microwave oven, fill around 7 moulds at a time and microwave on high power for about 2mts.

The drill to check if the cupcakes are “done or not”, is pretty much simple. All you need to do is just insert a tooth pick right at the center taking it all the way to the bottom, as you remove the tooth pick, if it comes out clean, indicates, cake is done. If it’s gooey, just bake it for another 5 minutes in case of an oven or  30 seconds in case of a microwave.

Red Velvet Muffin with Fried Icecream
Red Velvet Muffin with Fried Ice cream

Place them on a cooling rack and let them cool completely.

You can top the red velvet muffins with a butter cream frosting. Here’s a recipe for a basic “butter cream icing if you want to try your hand at icing too!!

Fried Ice Cream Recipe

The next one is the simplest of all, but will test your patience and if you nail this, I’m sure anybody will get floored. “Fried ice cream – it’s more like an oxymoron, sounds cool huh!!  With no further delay..let’s start making


  • Ice cream of your choice – 4 small scoops or depending on how many you intend to make)
  • Corn flakes – 7 tbsp  (crushed)
  • Biscuit/Cookies – 7 tbsp (crushed)
  • corn flour – 2tbsp
  • Water – 1 1/2 tbsp
  • Oil – For frying

How to Make Fried Ice Cream


Scoop out four equal portions of ice cream, ensure it’s round from all sides. Put it in the freezer for 1 hour.

Combine the crushed corn flakes and cookies. Once the ice cream becomes rock hard, remove it from the freezer, roll and coat it with the crushed powder. Put it back in the freezer for an hour.

Mix corn flour and water and make a thick and flowy paste. After sitting in the freezer for a long time, it will be rock solid.

Dip it in the corn flour and again roll it over the crumbs. This will give an even and thick coating. Now put it back in the freezer for another 3 hrs.

After 3 hrs, heat oil in a girdle, once it is very hot drop the frozen ice cream in to the oil. Ensure to remove it within 5 seconds, otherwise the  ice cream will start to seep through. Serve immediately.

As you work your way through the crunchy outer coating, the ice cream starts oozing out, which is simply ethereal!!

Prepare the rest of the course first, set the plate and at last fry the ice cream. Serve immediately.

Breakfast in Bed Recipes
Breakfast is ready!!!

Hope you have a great time making these… have fun cooking!!

— Recipe and Images Shared by Gayathri Iyer


Fried Aloo Poha Recipe

Aloo poha recipe

This is another variation of Poha, you can call it batata poha or aloo poha as we will be adding aloo in this recipe. If you are using sugar as one of the ingredients, this dish turns into Gujarati style Poha. Adding sugar is completely optional. You can skip it.

Kids too love this fried aloo poha recipe. Serve them with sauce, they will love it.

Maharashtrians serve poha with coconut chutney. They call this dish as batata poha or sometimes kanda batata poha. Kanda is onion and batata is potato or aloo.

Have kanda batata poha the Maharashtrian style i.e., with coconut chutney and let us know 🙂

Women’s Day Special: Share pics or experience when you make it

How to Make Poha with Fried Aloo and Peas

Here is the recipe for the another easy variation of poha.


  • 1 medium size finely chopped Onion (if onions are small take 2)
  • 1 tsp mustard seeds
  • 9-10 curry leaves
  • 3 cups Poha or flattened rice
  • 1 cup boiled green peas
  • 1/2 cup peanuts
  • 1 medium potato cut in small squares; boil them
  • 1 green chilli
  • 1 tsp haldi powder (turmeric powder)
  • 4-5 tbsp refined oil
  • 1/4 tsp garam masala (optional)
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp sugar (optional)
  • Salt to taste
  • Coriander or dhania patta
  • Pomegranate seeds for garnish


Kanda Batata poha recipe
Boiled potato for poha

Wash poha in normal water and keep it aside.

Take a wide-mouthed pan or kadhai and pour oil in it. Heat oil and fry the peanuts till pinkish brown.

Easy Poha Recipe
Fried peanuts

Once done, keep the peanuts aside and in same kadhai or pan add mustard seeds or rai, curry leaves or meethi neem, fry them for 20-30 seconds; add onion. Once the onion softens, add boiled potato and fry for 2 minutes. Now add boiled peas. Stir fry for around 3 minutes.

Fried Aloo Poha Recipe
Fry onions
Fried Aloo Poha
Fry Boiled potato

Now add all the masala – haldi, garam masala, saunf, green chilli and salt in kadhai and mix well. Saute for at least 40-50 seconds. Add half coriander leaves now and save rest for garnishing.

Aloo Matar Poha Recipe
Add chilli powder, haldi, salt
How to make Aloo Matar Poha Recipe
Saute the aloo, matar and masala
Homemade Aloo Matar Poha Recipe
Add coriander leaves or dhaniya patta; half only… save half for garnishing

Add poha or flattened rice; mix poha with the masala very well. If needed you can sprinkle water. Add sugar and stir again. Close the lid of kadhai for 5 minutes. Lower the flame.

Gujarati Poha Recipe
Add poha, mix it well with masala and then add sugar.

The poha with fried aloo and peas is ready for garnish. Put off the flame, take the poha out in a serving bowl and garnish it with sev (lahsuni or aloo sev), dhania patta (coriander leaves), peanuts, tomato sauce and pomegranate.

Tomato Sauce and pomegranates are optional.

Fried aloo matar poha is ready!

Secret Tip for Poha – If the flattened rice is very thin in texture, instead of washing them in running water, sprinkle water over the flattened rice. Do it just before you add it to the masala.

If you don’t want to fry the aloo and peas, try out this recipe for Poha – Hara Matar Poha Recipe


Hara Chana Ghugni Recipe for Breakfast

Ghugni Recipe

I must admit that this hara chana ghughni for breakfast is extremely healthy. This is one of the common breakfasts in parts of Uttar Pradesh and Bihar.

The main ingredient of hara chana ghugni is hara chana itself and onions. That’s it! Well hara chana, in some places, is known as hola or hole or hula or harbhara. In English, hara chana is called as green chickpeas. So, now there’s no confusion in the name 🙂 . Hara chana is rich in Vitamins B9, A and C. It’s a good source of iron, magnesium and calcium; it’s good for your bones too! What are you waiting for? Go and buy hara chana from the nearby grocery store. We are going to make it in our breakfast today.

Also Read: Hara Chana Bachka Recipe for Holi

How to Make Hara Chana Ghugni

Here is the recipe for Hara Chana Ghugni. This recipe also includes the side dish of fried flattened rice. This combination of hara chana and flattened rice will leave you drooling!

Serves 3

Time required – 15-20 minutes

Ingredients for Ghugni

  • 250 gm Hara Chana or green chickpeas
  • 2 medium size chopped onions
  • 1/4 tsp Black pepper powder (kali mirch powder)
  • 1-2 Green Chilli
  • 3-4 tbsp refined oil
  • Salt according to taste


Take a saute pan or a kadhai, pour the refined oil in it and keep on high flame. When the oil is hot, add onions in the kadhai. Fry the onions till they turn tender. Now add hara chana, salt and chillies. Mix well and close the kadhai with the lid. Let it cook for at least 8-10 minutes on low flame. Stir in between. Check if the chana is cooked or not. Now, open the lid of kadhai and stir again. Add kali mirch and mix well. You can adjust the taste of kali mirch.

Preparing Hara Chana Ghugni
Preparing Hara Chana Ghugni

Take the kadhai off the flame and keep aside.

Ingredients for Fried Poha

  • 200 gm poha or flattened rice
  • 1/2 tsp black salt
  • 1/4 tsp kali mirch powder or black pepper powder
  • Refined Oil for frying


We need to deep fry the poha so take a kadhai or pan for deep frying. Pour the oil in kadhai and heat it. Divide the portion of poha into half and deep fry it on high flame itself. Within 3 seconds of putting the poha in kadhai, take it out with the help of deep fry strainer. This way the poha remains crisp yet it doesn’t soak much of oil.

Once done, add black salt and kali mirch powder and mix well.

Easy Ghugni Recipe
Serve Ghugni with fried poha or flattened rice

Serve both the dishes in a serving bowl and have this delicious combination.

— Recipe and Images Shared by Sara Khan