Carrot Paratha/ Carrot Roti

Preparation time: 20 mins

Cooking time: 15 mins


Made out of whole grains and packed with essential carbs and fibre, roti or paratha is a staple in all Indian households. I love trying out different types of rotis every now and then. The best way to add a zing to the humble roti is by adding in some veggies and spices.  Carrot is one such vegetable which can be eaten raw, cooked of juiced !I love carrots…crunchy in texture, sweet in taste and loaded with health benefits. It is known for its excellent vitamin A, vitamin C, vitamin K, potassium and antioxidant properties.

Carrot roti can be served with any curry of your choice or with just curd or pickle. It makes a good lunch box dish for kids.


Wheat flour (Atta) – 4 cups

Carrot – 3 No’s  (peeled and grated)

Cumin powder – 1/2 tsp

Chilli powder – 1/2 tsp

Ajwain/Carom seeds  – 1/2 tbsp

Salt – 1/2 tsp

Warm water – for mixing the dough

Ghee/ Oil – for smearing on the paratha


1. In a mixing bowl add all the ingredients other than water and dry mix.

2. Next, slowly add the warm water and knead into a smooth dough. Brush a thin layer of oil, cover and set aside for 20 mins. 

3. Now, divide the dough into 4-5 equal balls. On a roti base, dust some dry flour. Using a rolling pin, roll them out into thin parathas.

4. Heat a tava/flat griddle. Place the paratha on the tava and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Apply oil/ghee/butter on each side and cook for another minute till both the sides turn slightly brown.

(Tip: You can even skip the oil/ghee and cook directly over the fire like phulkas)

5. Serve with any curry, pickle or curd.



Idli upma (with leftover Idlis)

Preparation time: 5 mins

Cooking time: 10 mins


Idli upma is a simple yet interesting dish that can be made using leftover Idlis. It is  so delicious that I deliberately make few extra Idlis so that I can use them up to make Idli upma.

Idli upma can be served for breakfast, evening snack or a light dinner.


Idlis – 5-6 No’s

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 1/2 tsp

Chana dal – 1/2 tsp

Hing – pinch

Turmeric – 1/2 tsp

Salt – 1/2 tsp   

Green chilli – 1

Onion – 1/2 (finely chopped)

Chutney podi/ Idli podi – 1 tbsp (highly recommended)

Curry leaves – 1 sprig

Coriander – 1 sprig

Lemon juice – 1 tsp



1. Crumble the Idlis with you palm into a coarse powder.

(Tip: If you are using hot fresh Idlis, cool them well before crumbling as it is very sticky inside when hot)

2. Heat oil in a pan and add mustard seeds, urad dal, chana dal and hing. Once mustard seeds splutter, add the green chilli and onion and fry till onion turns golden brown.

3. Next add turmeric, salt, curry leaves and the crumbled Idlis. Mix well and cook for 1 min.

4. Add the chutney podi and again mix.

5. Turn off the stove, squeeze in some lemon juice, garnish with coriander and serve hot !!

Sabudana Khichdi/ Saggubiyyam upma

Sago or Sabudana is a common ingredient used in desserts and snacks during festive season in India.  Sago is extracted from sago palm trees and is packaged in the form of pearls. It is a starchy low-fat staple, which is full of carbohydrates and gives a quick boost of energy. It has a great cooling effect on the body and is easy to digest. Sago boiled in milk and flavored with sugar and cardamom is served to reduce stomach inflammation.

Sabudana khichdi is a very simple dish made with sago and peanuts that is served as breakfast in Maharashtrain house holds. It is a perfect dish during religious fasting days as it gives the required boost of energy from the carbohydrates in sago and protein content in the peanuts.
Sago/Sabudana – 2 cups (soaked for 2-3hrs)

Roasted peanuts – 3 tbsp

Salt – 1 tsp

Sugar – 1 tsp

Potato – 1 medium size (cut into small cubes and boiled)

Green chilli – 2 No’s

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Urad dal – 1/s tsp

Coriander – 2 sprigs (chopped)

Curry leaves – 1 sprig

Turmeric – 1/s tsp

Oil – 1 tbsp


Soaking the Sago

1. Wash the sago thoroughly in a bowl under water till all the white residue is washed away.

2. Fill water in the bowl till all the sago is completely immersed and let it soak for 2-3 hrs.

(Tip: I used small size sago pearls, the soaking time may differ based on the type of sago used)

3. To check if the sago has swollen enough, press one ball in between your fingers, it should be spongy.

4. Squeeze the sago, drain out all the water and place the drained sago on a plate. Make sure the sago pearls are not too mushy, they shouldn’t stick to each other.

Mixing the khichdi

1. Roast the peanuts and grind them into a coarse powder.

2. Add the peanut powder, salt and sugar to the sago and mix with your hand.

3. In a pan, heat 1-2 tbsp of oil. Add mustard seeds, jeera, urad dal. Next add green chilli, potato and curry leaves.

4. Once the potato is slightly fried, transfer the sabudana into the pan and mix well. Cook for 3-4 mins by stirring continuously.

5. Garnish with coriander leaves and serve hot.

Paneer Paratha

Preparation time: 20 mins

Cooking time: 25 mins


Paneer, also known as cottage cheese in other parts of the world is widely used in North Indian cuisine. It is made from the protein part of milk by coagulating milk and separating out the water.  Paneer is a great source of protein, calcium and vitamin-D thus aiding in bone growth, muscle growth and overall health. (100gm paneer = 72

Many people avoid paneer believing that it is fattening and high in cholesterol. The paneer packets that are available in supermarkets have cream or malai added to it to improve its taste and texture, thus more fattening. Go with fat-free variety or homemade paneer  as it does not have any fat content. It is always recommended to use less oil or ghee while cooking paneer to keep it healthy and retain its goodness.

There cannot be a healthier use of paneer than stuffed paratha. Its goodness is retained, we need not add ghee or oil to the parathas as paneer already makes them sof and its yummm !!


For the flour

Wheat flour (Atta) – 4 cups

Salt – 1/2 tsp

Ajwain/Carom seeds – 1 tsp

Water – as required for mixing the dough

For the stuffing

Grated Paneer – 3 cups

Chilli powder – 1/2 tsp

Jeera powder – 1/2 tsp

Coriander – 2 tsp (finely chopped)

Salt – 1/2 tsp


1. In a mixing bowl add the wheat flour, salt, ajwain seeds and mix. Add water slowly and knead into a smooth dough. Cover and set aside 20 mins.

2. In another bowl add all the stuffing ingredients and mix. Roll this into 4-5 lemon size balls.

3. Now roll the dough into balls slightly bigger than the stuffing.


4. On a roti base, dust some dry flour. Using a rolling pin, roll out the dough into a small donut size circle. Place the stuffing at the centre, and seal the stuffing inside by pulling all the sides together, making a ball. Repeat and make all the stuffed balls.

5.  Slightly flatten the stuffed dough between your hands. Now, dust some flour on the roti base and place the stuffed dough on it with the sealed side on top. Roll it into a big circle of about 7-8 inch diameter. If the stuffing starts sticking, sprinkle some more dough and continue rolling.


6. Place the paratha on a tava/flat griddle on medium heat and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Apply ghee/butter on each side and cook for another minute till both the sides turn slightly brown.

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7. Serve with Curd or Pickle.

Vegetable Oats Porridge

Preparation time: 5 mins

Cooking time – 10 mins

My mornings are always in a mad rush… cook breakfast, pack lunch and run !! So I always look for quick breakfast ideas which are also healthy.  Oats porridge is one such quick on-the-go meal which is considered as the healthiest breakfast option. But for people like me who don’t like their porridge sweet… here’s my Oats Vegetable Porridge recipe…..its irresistibly delicious !!



Instant Oats – 1 cup

Water – 2 cups

Onion – 1/2 chopped

Green peas – 2 tbsp

Carrot – 1 finely chopped

Green beans – 3 No’s (finely chopped)

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Hing – pinch

Salt – 1 tsp

Sambar powder – 1 tsp

(If you don’t have sambar powder use jeera powder, dhania powder and chilli powder 1/2 tsp of each.)

Turmeric – pinch

Lemon juice – 1 tbsp

Curry leaves – 1 sprig

Coriander – 1 sprig


1. Boil the green peas, carrot and beans with a pinch of salt.

2. Dry roast the oats for 2 mins in a pan and transfer onto a plate.

3. Heat oil in the pan and add mustard, jeera, hing.

4. Add onion, curry leaves and fry till onion turns golden brown.

5. Next add all the veggies, turmeric and fry for 2-3 mins.

6. Add water, oats, salt, sambar powder (or the masala powders) and stir well. Put a lid and let it cook for 3-4 mins.

7. Once the oats are cooked well,  turn off the gas, add the lemon juice, garnish with coriander and serve hot  with a scoop of ghee on top!

Raagi Rotte

Preparation Time: 5  mins

Cooking Time: 15 mins

Servings: 3 rotte

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Ragi is one of the favourite cereals used in Karnataka households.  In one of my previous posts here, I have written about the various uses and health benefits of ragi. Ragi rotte is a breakfast item which is highly nutritious, simple and delicious.


Ragi flour – 1 cup

Salt – 1/2 tsp

Jeera – 1/2 tsp

Chilli powder – 1/2 tsp

Oil – for cooking

Grated Vegetables –  1 ½ cup (vary vegetables as per taste)

Onion – 1/2  (finely chopped)

Carrot – 1 (grated)

Cabbage – 1/4 cup (finely chopped)

Cucumber – 1/4 cup (grated)

Coriander – 2 sprigs (finely chopped)

Fresh coconut gratings – 1 tbsp


1. In a mixing bowl  add the vegetables, salt, jeera, chilli powder and mix.


2. Add ragi flour and dry mix. Add water drop by drop and form a tight dough.


3. Portion the dough into 3-4 balls of required size.


4. Take a tawa and brush it with a layer of oil.

5. Place of ball in the centre of the tawa and slowly spread the dough into a thin rotte with your fingers .


6. Make few holes and put a drop of oil in each hole so that the rotte can come out neat without sticking to the tawa.


7. Place the tawa on the stove, put a lid and cook the rotte till the base cooks. Now turn over and cook on the other side.Transfer the rotte onto a plate.

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8. After the first rotte is done, turn the tawa upside down and place it under running water for 2 mins till it cools down. Make sure there is no water on the cooking side of the tawa .

9. Repeat steps 4-8 and make more rottes.

10. Serve with sambar, chutney or raita or can be eaten as it is.

Cooking Tip: While washing the hot tawa make sure the water doesn’t spill on your hand. To skip the washing tawa part, alternatively you can use 2 tawas or use a thin plastic sheet to make the rotte and transfer onto the tawa for cooking.

Avocado Roti / Avocado Paratha

Preparation time: 10 mins

Cooking time: 20 mins

Avocado (known as butter-fruit in many parts of India) is voted as the World’s most perfect food. Nutritionists believe that it contains everything a person needs to survive. It also helps in the prevention and control of many health conditions – to name a few Alzheimer’s, cancer, heart diseases, and diabetes. Avocados are rich in nutrient dense calories, loaded with natural healthy monounsaturated fats and omega-3 fatty acids which help in building a healthy heart, a brilliant brain and eagle eyes. The virtues and benefits of the avocado are too numerous to mention.


Also called as Alligator pear, Avocado is a high-fiber, sodium- and cholesterol-free food that provides nearly 20 essential nutrients, including fiber, is rich in healthy monounsaturated and polyunsaturated fats (such as omega-3 fatty acids), vitamins A, C, D, E, K and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate) as well as potassium.

Avocado has numerous culinary uses. It is used in spreads, dips, milkshakes, salads, baking and side dishes. Here’s a simple recipe for making Roti’s with Avocado. Both raw/ripen Avocados’ can be used for making roti’s. Here’s what you need..


Avocado – 1 No

Methi leaves – 1/2 cup (optional)

Atta/ Wheat flour – 4 cups

Salt – 1 tsp

Green chilli – 1 No’s

Chilli Powder – ½ tsp

Jeera powder – ½ tsp

Ajwain seeds – 1/s tsp

Water – for kneading

Olive Oil – 1 tsp

Oil/Ghee/Butter – for smearing on the paratha


1. Cut the avocado, discard the seed and scoop out the pulp. If it is hard, peel the skin, chop into small pieces and grind into a smooth paste along with methi leaves and 1 green chilli.


2. Now, in a mixing bowl, dry mix atta with all the other ingredients. Add the avocado paste and mix well. Knead all the ingredients together into soft dough by adding water as required.

3. Cover the dough and set aside for 20-30 mins.

4. Now, add 1 tsp olive oil and knead again for 2-3 mins.


5. Divide the dough into 4-5 equal balls and roll them out into thin parathas.



6. Place the paratha on a tava on medium heat and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Once both the sides are cooked well, transfer onto a plate and smear ghee/butter on both the sides.

7. Serve hot with raita/curd/pickle or you can try this Kadhi.