Whole wheat Bread Sandwich Recipe

A healthy snack from the regular white one, you can use a filling of your choice and also grill it or roast it. I had some Vegetable Makhanwala leftover from the previous night’s dinner so used it up. Most curries taste delicious sandwiched in between toasted bread and if topped with cheese and onion rings, are simply out of this world!!! Recipe of Vegetable Makhanwala can be found under the Category of North Indian recipes of this website.

Ingredients :

  • Brown Bread slices
  • Butter
  • Onion rings
  • Cheese
  • Cucumber slices
  • Tomato ketchup

Method :

Butter the slices on both sides and roast it well on only one side. Spread the curry of your choice on the roasted side, top it with onion rings, grated cheese and Cucumber slices. Place another slice of the roasted bread with the roasted side towards the curry. Roast the sandwich on both sides till crisp and brown. Serve with tomato ketchup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Quesadilla Recipe

Quesadilla is a popular Mexican dish using chicken, vegetables or even beans as stuffing, as per individual taste. I have adapted it to cater to the family’s taste by stuffing it with grated cottage cheese, vegetables and Indian seasoning. The tortillas have been made using a half and half mix of wheat flour and maize flour to keep them healthy.

Ingredients :

  • 250 gms wheat flour
  • 250 gms maize flour
  • Salt

Method :
Mix the wheat flour salt and the maize flour. Add a little water at a time to make a dough which is medium soft, so that it can be rolled easily. Pinch balls of this dough and roll out tortillas six inches in diameter. Gently roast them on a hot skillet on one side. Keep aside.

For the stuffing:

  • 200 gms Paneer / cottage cheese crumbled fine
  • Half of each of the following finely chopped
  • Red bell pepper
  • Green bell pepper
  • Yellow bell pepper
  • 1 large onion finely chopped
  • 1 tsp mixed herbs
  • 1 tbsp ginger, garlic and green chilly paste
  • 100 gms peas boiled and coarsely crushed
  • Salt
  • 1/2 tsp pepper powder
  • 2 tbsps oil

Method :
Heat the oil and add the onions and green chilly and ginger garlic paste. Roast till translucent. Add the bell peppers and salt and sauté on high flame for a couple of minutes. Add the herb mix, paneer, crushed peas and pepper powder. Heat well. Keep aside.

For the Salsa:

  • 5 large tomatoes blanched, peeled and chopped roughly
  • 1 tbsp chilly powder
  • 7 garlic cloves
  • 2 tbsps tomato ketchup
  • 1 tbsp oil
  • Salt

Method :
Grind the chilly powder and garlic with a little water to a thick paste. Heat oil. Add the paste and toss for a couple of minutes. Add the chopped tomatoes and salt. Heat for a couple of minutes. Transfer to the blender and puree. Add the tomato ketchup and salt. Mix well and keep, aside.

To serve:
Place the tortilla on a hot skillet with the roasted side up. Apply the salsa and pile the prepared stuffing on it. Place another tortilla, roasted side downwards on the stuffing. Gently press down so that the ends of both the tortillas touch each. Roast using butter on both sides till crisp. Remove. Serve cut into triangles with either a salad or with raw onion rings.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Vegetable Burger Recipe

This one is a healthier option to the regular Burger as it is loaded with veggies. Children will soon get hooked on to this one as it is so flavourful.

Ingredients :

  • Half of a red, green and yellow bell pepper.
  • 3 potatoes, deskinned, chopped lengthwise and marinated with salt.
  • Salt
  • Chilly powder as per taste
  • Thousand island dressing or even Mayonnaise will work equally well
  • Burger buns
  • Butter
  • Oil for frying

Method :
Deep fry the potatoes to a golden brown
Heat a tsp of oil. Add the bell peppers and salt and saute. Add the chilly powder and toss till cooked but crunchy. Add the fried potatoes. Mix well.
Slice the burger bun and butter it. Pile the bell peppers and potatoes and thousand island dressing and microwave for just half a minute. Enjoy with tomato ketchup.

Copyright © 2017. All rights reserved.

Chapati/Roti/Flattened Bread Recipe

Chapati or roti are flattened bread made out of wheat flour. The thickness of the roti and the size depends on individual preference. The aroma of hot rotis drizzled with ghee is divine!!!


  • 300 gms wheat flour
  • A tsp of salt
  • 3 tsps oil
  • 200 ml hot water
  • Ghee/ clarified butter

Method :
Heat the water enough to handle it. Add the salt, flour and oil and bind a soft dough. Cover it and keep it aside for 15 minutes. The hot water softens the dough. Knead it well. Make 18 balls. Flatten them. Dust them with flour and roll them to six inch diameter discs. Heat a skillet. Place the rolled roti over it and roast it till tiny brown bubbles appear on the surface which is being roasted. Flip. Roast in a similar manner on the other side too. Remove from the skillet and apply a little ghee. Serve hot.

Note :

This measurement yields 18 rotis.

Copyright © 2017. All rights reserved.

Poori Bhaji Recipe

One of the most favourite of Indian foods, Poori bhaji is enjoyed any time of the day, as it is not only filling, but is also delicious.

Ingredients :


  • 6 potatoes pressure cooked, deskinned and chopped
  • 4 onions sliced
  • 2 inch piece of ginger grated
  • 8 green chillies chopped fine
  • A pinch of turmeric
  • 1tsp jeera
  • 2 tomatoes chopped
  • Coriander leaves
  • 5 tbsps oil

Method :
Heat the oil. Add the jeera and after it splutters add the green chillies, ginger and onions. Roast till translucent. Add turmeric. Toss. Add the tomatoes. Roast till mushy. Drop in the potatoes, two glasses of water, salt and boil well. Garnish with coriander leaves.


  • 250gms wheat flour
  • 2tsps oil
  • Salt
  • Water enough to bind a stiff dough.
  • Oil for frying

Take half a glass of water in a vessel. Add the salt and the wheat flour. Mix well. Add the oil and knead the dough for a few minutes. The dough should be really stiff. Keep aside for about ten minutes. Make balls of the dough. Roll them out into three inch diameter sized pooris. Heat oil. Deep fry to a golden brown.

Copyright © 2017. All rights reserved.

Spicy Buns Recipe

Spicy Buns can be enjoyed hot or cold. They can be packed for the kids tiffin without having to worry if they would enjoy it. The flavour of onions, coriander leaves and garam masala make them delicious!

Ingredients :

  • 250 gms maida/all purpose flour
  • A pinch of soda bicarbonate
  • 5 tbsps besan/ Chickpea flour
  • 1 medium sized onion
  • 8 green chillies
  • Coriander leaves
  • 1/4 tsp Everest Garam masala
  • Salt
  • Sour yoghurt to bind the dough
  • 1 tbsp oil.

Method :
Chop the onions and coriander leaves very fine. Add the green chilly which has been made into a paste, soda, oil, salt, garam masala and mix well. Fold in the maida and crumble it well. Add just enough curd to bind a very tight dough as the onions release water. Allow to ferment for 12 hours or more. Roll out thick into 3 inch diameter circles and deep fry to a golden yellow.

Copyright © 2017. All rights reserved.

Aloo Paratha Recipe

Hot steaming aloo Parathas with a dollop of butter and homemade curd or raita are simply divine!!!

Ingredients :

  • 6 potatoes pressure cooked and mashed
  • 3 onions finely chopped
  • 10 green chillies
  • 2 inch piece ginger
  • Coriander leaves
  • Juice of half a lemon
  • 500 gms wheat flour
  • 2 tbsps oil for the dough
  • 4 tbsps oil for seasoning
  • 300ml water
  • Salt

Method :
Take 300ml water in a bowl. Add a tsp of salt. Add the wheat flour and make a dough. Add the oil and knead the dough well. Keep aside.
Crush the green chillies and ginger to a coarse paste. Heat 4 tbsps oil. Add a tsp of mustard. After it crackles add the chopped onions and the crushed ginger and green chillies. Add salt. Roast till the onions are transparent. Add the mashed potatoes, coriander leaves and lemon juice. Mix and heat well. Keep aside.When the potato mixture has cooled down make 24 balls from it. Make 24 balls of the wheat flour dough too. Take a ball. Roll it into a a small puri/disc and place the potato mixture over it. Cover from all sides. Dust with wheat flour and roll out into a paratha which is neither too thick nor thin. Heat a skillet. Drizzle with ghee or oil. Roast the paratha. Flip, drizzle with oil or ghee and roast on the other side too. Serve hot with onion raita and pickle.

Copyright © 2017. All rights reserved.

Spicy Poori Recipe

A change from the usual lunch today. Made spicy pooris which are dunked into coffee and eaten. A speciality of the Konkani community , one can go on eating.

Ingredients :

  • 250 gms wheat flour
  • 8 green chillies
  • 6 tsps sugar
  • 1 heaped tsp salt
  • 5 sprigs curry leaves chopped
  • Rajma sized piece of hing
  • 2 tsps oil

Method :
Grind the green chillies, hing, sugar and salt to a smooth paste. Remove the adhering paste with water and pour into a bowl. Add the chopped curry leaves and the wheat flour. Add water n bind a very hard dough. Add the oil and knead well. Make 20 balls. Roll out. Deep fry to a golden brown.

Note : these pooris are not accompanied by a bhaji or subzi.

Copyright © 2017. All rights reserved.

Methi Paratha and Boondi Raita Recipe

Parathas are essentially Punjabi, and the addition of various vegetables or leaves enhances its taste. Accompanied by a raita or plain yoghurt it is relished with a pickle and raw onions too. Posting a Methi Paratha here along with a Boondi raita. ❤️


  • 1 bunch methi leaves
  • 1/2 kg wheat flour ( 2 Pav)
  • 7 tbsps besan
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til
  • 1 level tsp ajwain
  • 1 tsp chilly powder
  • 3 tsps dhania powder
  • 1 tsp jeera powder
  • 5 tsps sugar
  • Coriander leaves
  • Salt.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl n add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til n ajwain n the oil. Add d besan n wheat flour. Bind a dough as soft as for chapati. Roll out n roast wd refined oil on a medium flame till done.

Makes 25 parathas.

Boondi Raita

  • One bowl curd
  • Chilly powder,
  • jeera and pepper powder
  • Chaat Masala
  • Salt
  • Sugar
  • Boondi
  • Coriander leaves chopped fine.

Churn the curd/yoghurt. Mix all the above mentioned ingredients as per taste and requirement.