Stuffed Brinjals and Potato (Ravaiya)

Guys if you dont brinjals, then you are seriously missing something very delicious. Its made with simple ingredients leaving a finger licking remark. Here presenting Bharela Ringan nu shak. (Stuffed Brinjals and Potato)


Approximately 8 baby Brinjals and 9 Baby Potatoes

  • 6 Tbsp Crushed Peanuts
  • 2 tbsp Dhana jeera Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Red chilli powder
  • 1 tsp Red kashmiri Powder
  • 1 cup fresh cut coriander
  • 3 tsp sugar
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 2 to 3 tbsp oil to mix the stuffing
  • 2 crushed Tomatoes
  • Mustard and Cumin seeds for the Temper

Healthy Beetroot Uttappa(Rice Pancakes)

Here is a very easy, healthy, spicy and delicious recipee called uttappam, also known as rice pancakes, because the main ingredients used to prepare the batter is rice and black lentils. You can blend and freeze the batter for a sunday breakfast or a lazy evening, when you dont want to cook. Here it goes guys!!!


For the batter

  • 4 cups soaked thick rice (soak it over night or for 4 hrs, blend it with very little water to a smooth rough paste) Both should be soaked in seperate bowls and blended seperately. After its blended add salt and you can freeze for as long as for one month. For this recipee i used 1/4 of the batter, so you can adjust the quantity you want.
  • 1 cup split Black Lentils without skin soaked
  • Ginger Chilli Paste
  • 1 Chopped Tomato
  • 1 Grated Carrot and Beetroot
  • 1 cup fresh chopped coriander
  • Salt to taste
  • Oil for Cooking
  • Water to adjust the consistency of the batter


Aloo Parotha

Ingredients: this will make 11 parothas

  • 5 boiled Potatoes
  • 2 cups Wheat flour, oil, Ajwain to knead the dough
  • 2 tbsp Ginger Chilli paste
  • Salt to taste, Lemon juice, Sugar
  • Fresh chopped coriander


Matar Baath Kadhi

For a simple, healthy diet, Rice with Green Peas, Carrots and Potato very well known as Matar Baath which is served with the Kadhi, a mixture of curd, gramflour and spicies. Everyone in my family loves matar baath so here’s the quick easy and simple Rice.

For the Rice


  • I small cup Peas
  • 1 carrot chopped
  • 1 potato chopped
  • 2 cups basmati rice soaked in 4 cups of water
  •  2 to 3 green chillies
  • 3 Cloves
  • 5 to 6 Black Pepper
  • 1 piece of cinnamon
  • 1 Bay leaf
  • Black Pepper crushed
  • salt to taste
  • 1 tbsp Ghee to be put after the mixture boils
  • 1 Tbsp oil for temper

For the Kadhi (Curd Soup), the main ingredient here are the fresh curry leaves

  • 1 cup curd
  • 2 tbsp gram flour
  • Water for the consistency of the soup
  • Add grated ginger, salt, sugar and dried fenugreek seeds in the mixture
  • Oil, Curry leaves and Sliced green chillies for the temper
  • 1 piece of cinnamon in the mixture


    I usually use a whisker to mix the curd with the flour and add all the ingredients in it before tempering it. Sorry i forgot to take a picture of that.

Thepla (Fenugreek Roti)


  • 1 cup fresh Green Fenugreek Leaves
  • 2 cups Wheat Flour
  • Salt, Sugar, Turmeric and red chili powder to taste
  • Water to knead the dough
  • 2 tbsp oil
  • 3 tbsp curd (Dhahi)
  • 1 tsp sesame seeds



    Served with Curd

Aloo Matar with Poori

For Aloo Matar


  • 5 Peeled, washed and cut into medium sized cube potatoes
  • 1 cup Green peas
  • 2 small sized tomato paste
  • Salt, Turmeric, Dhana jeera and Red chilli powder to taste
  • 1 tsp each Mustard and cumin seeds
  • 1 tbsp Oil

For the Pooris

  • 2 Cups Wheat Flour
  • 1 tsp Ajwain
  • 2 tsp Salt
  • 2 tbsp oil
  • Water to knead the flour

Tip: Please don’t put the oil in the flour, knead it with water, then pour oil and make it shine

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Serve with green chillies 😛

Potato Rice


  • 1 Cup soaked basmati rice in 2 cups of water
  • 1 medium sized potato chopped in cubed size
  • Curry leaves
  • Cloves, Black Pepper, Bay Leaf, Cinnamon Stick
  • Turmeric Powder
  • Salt to taste
  • Cumin and mustard seeds

Serve with curd (Dahi)

Green Grams with Beans


  • 1 Cup Green grams washed and soaked in water for minimum 2 hours
  • ¼ cup Red beans washed and soaked together with it
  • Should be pressure cooked for 3 to 4 whistles
  • Oil for Tempering
  • Cumin seeds
  • 3 small sized Tomato paste
  • Ginger chilli Paste
  • Salt and turmeric


Serve with Plain Rice, Papad and some greens

Masala Dosa


For the Batter

  • 4 Cups khichdi/par boiled/broken rice
  • 1 Cup Urad dal without skin. Black Lentils without skin.
  • Handful Chana dal this is to make it crispy…you can avoiding you want soft dosas
  • 1tsp Methi

Wash and Soak the above for 3 to 4 hours or even overnight. After that grind them to a smooth paste and leave for fermentation for about 4 hours.

For the Sambhar

  • 1 Cup Toor Dal, wash it and soak it for 1 to 2 hours, Place it in the cooker and boil it for three whistles, put turmeric and salt in the mixture before boiling it.
  • 2 tbsp Sambhar masala
  • Turmeric Powder
  • Ginger chilli paste
  • Curry leaves
  • Kashmiri Chilli powder for colour.

For the Masala

  • 3 Medium sized potatoes boiled and peeled.
  • Cut them into medium size cubes
  • 1 tsp Spilt urad dal for tempering it with oil.
  • Salt, turmeric powder, curry leaves, chopped green chillies and coriander.



Ingredients Needed!


Heat oil, Add cumin seeds, curry leaves and green chillies


Add 1/2 table spoon urad dal and cook till crispy


Add the boiled cubed potatoes, turmeric powder aalt to taste


Mix it well, add coriander and cook for 5 mins


For the Dal Sambhar tadka..Heat oil add mustard seeds, cumin seeds, curry leaves and chilli ginger paste one by one…as it becomes aromatic


Add Tomato paste (2tomotoes), salt and turmeric Powder


Once the tomato paste realises oil, add sambhar masala and let it cook for 5mins more


After the aroma, add the boiled dal and let it boil, you can now add the kashmiri red chilli powder for colour


Add 1tbsp oil, salt and water to the batter, mix it to give you a consistency of easily liquid spread, do not make it to thin



Use a non stick and with the round spatula, pour the mixture on the non stick and move clockwise enlargening the circle outwards


Add the masala at the centre of the Dosa



Fold the sides and they are ready to serve





Vaghareli Khichdi

Mixed veggies hotchpotch


  • 1 cup split green grams
  • 1/2 cup khichdi rice
  • 1 cup chopped cauliflower
  • 1 chopped carrot
  • I cup chopped cabbage
  • 1 tomato chopped
  • 1/2 cup green peas
  • 1 tsp ginger chilli paste
  • Salt to taste
  • Salt, turmeric, chilli powder, garam Masala and khichdi masala
  • Bay leaf, cinnamon stick, black pepper balls and a few cloves
  • 2 tbsp Oil
  • 2 tbsp GheeMethod:
  • Heat Oil and Ghee and add Bay leaf, Black Pepper, Cinnamon Stick and cloves, once its aromatic add mustard and cumin seeds, until they roast and give an arom
  •  Add the chopped vegetables once the tomatoes are halfy cooked
  •  Add Ginger chilli paste and chopped tomatoes, cook for 5 to 7 minutes
  •  Add: Salt, tumeric Powder, Garam Masala and a pinch of red chilli powder
  •  Let the veggies cook for further 7 minutes
  •  Add the soaked Split green dal and Khichdi rice, Please note for 1.5 cups Add 5 cups of water
  •  Let it cook in the pan for almost 30minutes, once its done Add a tablespoon of ghee to it and let it simmer for 5 minutes more, thats how it will look 🙂