Tag Archive | dinner

Carrot & Potato Soup



I am a big fan of soups,I can make soup out of anything and survive on it.

This is the first soup of this monsoon,many more will follow…


1 cup cleaned,peeled & roughly chopped Carrots.

1/2 cup cleaned,peeled & roughly chopped potatoes.

. 1/2 cup cleaned & roughly chopped Carrots.

1 tbsp Olive oil/ghee/Butter.

1/2 tsp Pepper powder(Black/ White)

Salt to taste.


In a bowl place all chopped vegetables and cook on high flame in cooker upto 3 whistles.

Let it cool.Remove and pass through mixie to form a puree.

Remove in a thick bottom pan and place on gas,add salt,pepper and butter.

Mix well,let it boil for 2 minutes.

Serve hot.

Happy Cooking !!!


Peas (Matar) & Baby Potatoes Rice.




1 cup Basmati rice

1/2 cup Green peas.

10 Baby potatoes(deskinned)

1 large onion sliced.

1 tsp Jeera.

2 Tamal Patra(Bay leaves)

1 tbsp Malvani masala.

1/4 tsp Turmeric powder.

4 tbsp Vatan(See Glossary)

1 tsp Ghee.

2 cups Boiling water.

Salt to taste.

Oil for frying potatoes.


Wash and soak rice for half an hour in 2 to 3 cups of water.Drain and keep aside.

Heat oil in a kadhai and fry baby potatoes till golden brown,remove and keep aside.

Heat ghee in a thick bottom pan,add jeera,tamal patra and sliced onions.

Once the onions turn pinkish in colour,add malvani masala,turmeric powder and vatan,stir fry for 2 minutes.

Add rice,green peas,and salt.

Mix well,stir for 2 minutes.Add boiling hot water.Once water starts boiling add fried potatoes.Mix well.

Cover and cook till water evaporates completely.Stir once or twice in between with light hand,ensuring rice grain is not broken.

Garnish with chopped tomatoes.

Serve hot with pickle and raita

Tip:Dry fruits like cashewnuts,almonds and raisins can also be addeded to this rice to make it rich.

Happy Cooking !!!


Multi grain Onion & Cheese Paratha


1 cup Multi grain Aata.

1/2 cup finely chopped Onion

1/2 cup grated Cheese.

1/2 tsp pepper powder.

1 tbsp oil.

Salt to taste.

Water to knead the dough.

Ghee for smearing.


Heat oil in a pan,add chopped  onions and saute till they turn light brown.

Add black pepper powder and salt.Mix well and keep aside to cool.

In a bowl mix together onion,flour,grated cheese and salt.Knead well adding water as required.

Divide into lemon size balls and roll out to form a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Spread some grated cheese on top. (Optional)

Serve hot with tomato ketchup.

Happy Cooking !!!


Green peas & Corn Chatpata.

This is yummy to make easy dish,I tasted this first at my Sis in law,Ms Sudha Parab’s home.She makes it with fried peas,i did my version with boiled peas and corns…..


1 cup grean peas.(Boiled)

1/2 cup sweet Corn(Boiled/Steamed).

Salt and pepper powder to taste.

1 tbsp Olive oil/butter.

1/4 tsp Chat masala.

1 tsp Lemon juice.


Heat olive oil/butter in a pan.

Add corn and green peas.Mix well.

Add salt and pepper.Mix well,cover and steam for a minute or two.

Switch of the gas,add chat masala and lemon juice.

Mix well.

Remove in a serving bowl and serve hot.

Tip:If desired can be garnished with nylon sev and chopped corriander leaves.

Happy Cooking !!!



Spanish Omelete


4 Eggs.

1 Onion sliced.

1 Potato boiled,deskinned and sliced.

2 tbsp Corriander leaves chopped.

1 tsp Oil.

Salt and Pepper to taste.

1 tsp Oregano.

2 tbsp steamed corns for accompaniment.


Above ingredients makes 2 omeletes.Below is the method to make one omelete.

In a pan heat oil,add half onion slices and half potato slices,add salt and pepper.

Cook till they turn light brown and medium crispy.

Beat 2 eggs in a bowl,adding salt and oregano.

Add beaten eggs to cooked onions and potatoes,pull in the sides to make a thick omelete.

add half of the chopped corriander leaves.

Turn around and cook on other side.

Remove on plate and serve hot with steamed corns tossed in butter and bread of your choice.

Happy Cooking !!!




Kandya chya Patiche Pithle


2 cups chopped Kandya chi pat(Spring onion and greens)

1 cup Besan mixed in 2 cups Water.

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

1 tbsp Oil.

Salt to taste.


Heat Oil in a pan,make a tempering of mustard srrds,jeera and asafoetida.

Add chopped kandya chi pat (spring onion) to it.Add turmeric powder,mix well .

Cover and cook for 5 minutes.Add besan dissolved in water and salt,Mix well.

Cover and cook stirring in between,till besan is cooked and water dries up.

Garnish with chopped spring onion.

Serve hot with Bhakri or chapati.

Happy Cooking !!!




Cabbage & Corriander Paratha


1/2 cup grated Cabbage.

2 tsp Oil.

1/4 tsp mustard seeds.

2 tsp Seasme seeds.

1/4 tsp Asafoetida.

1/4 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Kitchen king masala.

1/2 cup chopped Corriander leaves.

2 tbsp Tomato Ketchup.

Salt to taste.

1 cup Multi grain Aata.

1/2 tsp salt.


Dry Aata.

Water to knead the dough.


Heat oil in a kadhai.Add mustard seeds,seasme seeds and asafoetida.

Add grated cabbage,salt,chilli powder and turmeric powder.Sprinkle water,Cover and cook for 5 mins.Add kitchen king masala,mix well.

Spread in a dish and let it cool. Knead together multigrain atta,salt,chopped corriander leaves,tomato ketchup and cooked cabbage in a semi soft dough.

Make a small ball and roll a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Serve with pickle and curds.

Happy Cooking !!!