Main Course

Cabbage paratha

We know how healthy vegetables are but still sometimes we don’t feel like eating, but we gotta eat vegetables to stay healthy and fit. So today’s recipe main ingredient is cabbage. Cabbage can be used in different forms for eating like in the form of vegetable along with chapati, cabbage Pulav, Cabbage Paratha, Momos , soup and many more.

Being an Indian, I know many of you out there would agree with me how we Indians love paratha’s. This recipe is all about cabbage paratha. Now, now you don’t have to rush to market to get the ingredients because all you need is cabbage and dough. Rest of the ingredients are very common and spices which can be found in our kitchen like red chili powder, salt, turmeric powder, garam masala, little bit of chaat masala if you like the taste of it, ginger, garlic. So check the recipe, make it and enjoy.

Would be posting kid’s friendly cabbage paratha recipe soon and many different types of vegetable paratha’s too.Till then keep checking and don’t forget to subscribe.


wheat Flour / Atta

Cabbage thinly sliced


All the spices can be added as per your taste

Red chili powder

Turmeric Powder

Cumin powder

Garam masala

Chat masala(optional)




1. Knead the atta.

2.chop the cabbage.

3. Take a small ball of atta and roll out.

4. Take little bit or required amount of chopped cabbage in a bowl and add the spices ( salt, chili powder, garam masala). Mix the masala in cabbage.

5. Now add the cabbage mixed with masala in the center of the rolled out dough.

6. Gather the sides of the dough and just press it from the center.

7. Now just dip the pressed dough in the dry flour and roll out once again.

8. Heat the pan. Once it’s hot ,add the rolled out dough filled with masala on the pan and cook it unlike any other Paratha.

9. Repeat the same with other dough balls.

Note: Do not add spices (masala ) altogether in chopped cabbage because salt leaves water, which in turn will make your dough sticky when you stuff.


Besan wale kale chana ( Black Chickpea)

This is Rajasthan’s dish. Traditionally this recipe is prepared with curd but in few cities of Rajasthan they prepare it only with besan (gram flour). Being a traditional dish this is usually prepared during Dussehra in Rajasthan. I have prepared the same but made small changes according to my taste bud 😀I like tinch of sourness in this recipe. ya, you read it right 😉 So I have added sour curd in this recipe. I sometimes replace curd with amachoor powder (mango powder) also for that sour taste. You can choose either one if you too like sour taste and if you are not sure whether you would like it or not then first prepare without curd then taste it, if you feel you need sour taste then add mango powder or lemon juice ya instant one because if you add curd after cooking it will form lump so above two will work in that case. So kalae chana with besan has only besan, strong flavour of garam masala and hing that’s it and few more ingredients to just spice up. This is most often taken with rice.


Small bowl of Kale chana (soaked overnight and boiled) ( Black Chickpea)

3 Tbsp Besan ( Gram Flour )

1 Tsp Garam masala (must)

1/4 Tsp Hing (must)

5 Tbsp Oil

1/4 tsp Turmeric powder

2 Tbsp Chili powder

1 1/2 Tbsp Dhaniya powder ( Coriander Powder )

Water( or black chickpea boiled water)

3-4 Tbsp Curd (optional)

Salt as per taste


Mix left over boiled chickpea water( you can use normal one also), besan, garam masala, salt and form batter ( just like how lassi’s consistency.) In a pan heat oil, add hing once it gets heated.

Then add boiled kale chana to oil followed by red chili, turmeric powder, dhaniya powder and stir it add few table spoons of water. Let it boil until you see oil separated . Take out oil floating in a separate bowl ( only floating oil this will be used for garnishing). Now add besan batter and keep stiring till thick paste is formed .You could see White spots in besan that mean its cooked you can add water according to your consistency . It will take at least 10-15 minutes to get cooked. Garnish with separated oil, serve with hot rice, papad or kichiya.

Bitter gourd (Karela ) dahi wale – keto special


250 G karela ( bitter gourd)

1/2 cup curd or yoghurt or Greek curd

3tsp dhaniya ( coriander powder)

1/4 tsp turmeric ( haldi powder)

2-3 tsp chilli powder (paprika powder)

1/4 tsp cumin (jeera)

Salt as per taste

4-5 Tbsp oil ( ghee or coconut oil)



wash and chop karela. I just rub it while washing so it is not needed to let it sit in salt water. Now add oil in a pan followed by cumin once cumin get roasted add karela and fry it till it become tender or you can say shrink its size. Meanwhile take curd , if you are using yoghurt then add little water to make it runny. Then to curd add dhaniya powder ( coriander powder), haldi ( turmeric powder),chilli ( red chilli powder or paprika powder), salt and mix it properly. If karela are tender then add the curd mixture to it and stir it continuously for 1 minute . Let it get cook till oil separate or curd become thick when water evaporates. It’s now ready to be served you can have it with hot rice , chapati or if you are on keto then with keto chapati.

Methi Mirchi ( Fenugreek Pickle)

Methi Mirchi sabji is nothing but fenugreek & Green chilli vegetable. The brighter side of this recipe is you can also refrigerate it for one week and use it as and when required and can also pack it for long journeys.( P.S you need to add extra 3 to 4 tbsp oil in order to store for longer so that it does not get spoiled) I remember my mom used to pack this when we used to go for long journeys in train for vacations and now I pack it along when we travel. 🙂  you can also cook it a day ahead of your journey and keep it.

You can say methi mirchi as a instant pickle also. When you are running out of time or confused what curry to cook this can come to your rescue. It has spicy tangy flavor for those who love spicy.

This is one kind of recipe which can go with literally anything, you name it and you can eat with it, like with Chapathi|Indian Breads|Khakra| Puri’s | Paratha’s and also rice. It’s  very famous in the interiors parts of Northern India. The main ingredients of this recipe is FENUGREEK SEEDS and CHOPPED GREEN CHILLI, which I am sure by now you would have guessed 🙂 , yeahh!! you guessed it right 😀

Please find the detailed recipe below.


1 1/2 cup of water ( To boil Fenugreek seeds )

1 cup Chopped green chilies ( Hari Mirchi ) or any kind of chili peppers you like.

1/8 cup methi seed ( Fenugreek seeds)

2 tsp Coriander powder ( Dhaniya powder )

1tsp Mango powder ( Aamchur powder )

1/4 tsp Turmeric powder ( Haldi )

3-4 Tbsp oil

Pinch of Asafoetida ( Hing )



Methi mirchi

In a pan add 1 1/2 cup water and keep it on flame. When water comes to boil add methi seed. Boil it untill methi seeds are tender enough to eat. Once tender, strain it in a bowl and rinse it with cold water.

Add all the spices on the top of the washed/rinsed Fenugreek seeds. Now in a pan heat oil, then add asofoetidoa followed by green chilli. Saute the green chili for about 3 to 4 mins then add the fenugreek seeds along with spices and mix everything well for about 1 to 2 mins and then turn off the gas.  Cover it with the lid on the same burner and let it sit for about 10 to 15 mins and then transfer to air tight container bowl if you are going to store it.

Tip: You can keep the boiled water aside and have it with dash of lemon and salt to it. Fenugreek water is very healthy.

You can use any kind of green/ red chili, which is spicy. I had used small green chili which we use in India.

Ṭoor | Arhar dal khichdi | Lentil Pilaf|Pilau

There are many types if khichdi made from various dal like Petite yellow lentil ( Mung dal), Split Bengal gram ( Chana Dal ), chilka daal and  Toor|Arhar dal ( Pigeon split peas ). Today we are here with the recipe of Toor Dal Khichdi/ Arhar Kichdi/ Khuli Khichdi. Normally at our home we call it has khuli khichdi because this is more or less like pulav but without vegetables. The major ingredients of this khichdi is Rice and Toor Dal. For detailed recipe please scroll down and skip  this part 😉

This is normally had  along with the combination of oil, dry red chili and Kadi. For people who doesn’t like too much of spicy can skip dry red chili, but I would suggest please give it a try because nothing can beat the combination of that along with kadi and Khichdi.


To Garnish Khichdi with crispy chili

5 to 6 Tbsp of oil

Dry red chili as needed ( I took 6)

To Make Khichdi

1/8 cup oil

1/2 cup ṭoor dal ( Split pigeon peas) washed and soaked for atleast 20-25 minutes

3/4 cup basmati Rice soaked for atleast 20-25 minutes

2 cup water

1/4 tsp haldi

1 tsp chilli powder

1/2 tsp jeera

Pinch hing

Salt as per taste

To Make Kadi

The major ingredients to make kadi are buttermilk & besan ( Gram flour )for detailed recipe please click here


Khuli Khichadi1

For Garnishing

In a cooker, heat the oil ( 5 to 6 Tbsp ),  then fry the dry red chili until they are crisp. Remove them with the oil in a bowl.

To Make Khichadi

Mix both soaked dal and rice together and add all the spices ( cumin,Chili powder, salt, Turmeric powder) on it. Add oil ( 1/8 cup of oil ) in the cooker once its hot lower the gas to sim ( also u can turn it off ) and then add pinch of asafoetida  followed by the mixture of dal and rice along with the spices. At this point turn the gas on or increase the flame to medium and mix everything well in the oil. Add water  and then close the cooker with the lid on high flame and turn off the gas when you hear one whistle and let it remain on the same burner until the pressure is released by itself.

To Make Kadi

Please click here to check recipe of KADI

Allow the cooker to cool and serve it hot along with Kadi and dry red chili and oil.

Pour the oil of red chili on the top of the Khichdi  and take the red chili small piece along with khichdi  and dip/ add Kadi to it and eat.. 🙂

Note: Normally mint powder is just before closing the cooker on the top of powder, but if someone does not like mint you can sprinkle it on the top when your eating.

Tips: You can actually add total quantity of oil mentioned under ingredients i.e., 5 to 6 Tbsp + 1/8 cup of oil together and heat the red chili and remove them when ther are crisp along with 5 to 6 Tbsp of oil, in that way the flavor of Dry red chili will also come when you eat plain Khichdi without Red chili.

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