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Showing posts from July, 2010

Channa Dal Paratha

I usually make paranthas on weekends for breakfast. This weekend we had chana dal paratha. Typically, stuffed parathas are served with chilled yogurt and often shallow fried with lot of ghee or oil. But that ain't gonna happen in my kitchen. There is no ghee/butter involved here. I used few drops of oil for each paratha and it’s not stuffed.

The trick to get crispy parathas is to heat a flat pan on high flame but the minute your paratha sits on the pan, reduce the flame to medium. The dough can be made ahead in the night and stored in an air tight container. Let it sit in the fridge overnight. Refrigerating the dough also makes it easy to work on and gives a good rise.


Plain wheat flour 2 cups
Bengal gram/ Chana dal ½ cup
Finely chopped onion 1
Minced ginger and garlic
Chopped coriander
Chopped red chilli peppers 3-4(you can use green as well)
Garam masala powder ½ teaspoon
Lukewarm water


Soak chana dal for 2 to 4 hours and pressure cook it with 1/2 cu…

Carrot Raita

I don’t have much to write about this recipe except that it’s an easy to go raita for any night of the week. It takes less than 10 minutes to prepare. Most importantly, it’s full of incredibly fresh and clean flavour; it tastes indulgent, and is bursting with nutrients.


Shredded carrots 1 cup
Low fat yogurt 1 cup
Ground black pepper ½ tea spoon
Chopped green chilli peppers 2
Salt as per taste
Coriander leaves handful
Oregano herb ½ teaspoon


Boil shredded carrots so that it becomes tender.

Beat the yogurt to get smooth consistency. Add salt, black pepper, Chopped green chillies, and oregano. Mix well.

Add carrots. Mix well again.

Garnish with chopped coriander leaves. Serve chill.

update: i have sent this recipe for vegetable marathon event