Search This Blog

google leader board

Thursday, January 17, 2019


Many mothers have one common issue of what to give kids in their school lunch box. I try to upload more recipes for kids school lunch box. This is again an experiment which I did for kids tiffin box.

It's a simple plain salty parantha which I layered with egg and topped with cheese to make it more tasty and moreover cheese keeps the parantha moist and soft which kids can enjoy even after it comes down to room temperature.

Do try this for your kids school box, they gonna love it.

Yields: 1 egg parantha
1 soft parantha

2-3 medium sized eggs
2-3 tbsp grated cheese (optional)
1 cheese slice
salt and black pepper to taste
some freshly chopped greens of spring onion

1. Make a soft whole wheat parantha and keep aside.

2. In a bowl, beat 2 eggs with some salt and pepper. Add grated cheese and green of spring onion.

3. Take a pan with lifted edges as shown in pic below. Don't use tawa else egg will spread out too thinly.

4. Spread oil all over the pan, keep parantha, on top of parantha put egg batter, cook for a minute on medium heat.

5. Flip and cook from the other side. Flip again and keep cheese slice. Fold the parantha and reduce the flame to low.

6. Cook for a minute or till cheese melts.

7. Slice and pack in kids school lunch box.

1. Egg will spread out from the parantha,you can either tuck it inside or pour less egg if you don't want. 

2. Parantha might become crispy in the process of cooking egg, to make it soft, cover and keep inside the casserole, within 2 minutes it will become soft.

3. While making parantha I sprinkled some salt and ghee.

4. I used multi-grain fresh atta due to which you can see some white dots on parantha in final pic.


1. Make paranthas and keep aside.

2. Beat eggs, add salt, pepper, cheese and spring onion.

3. Spread oil and keep chapati in pan.

4. Spread egg over it, try to keep thicker layer on the top. cook for a minute.

5. Flip and cook other side.

6. Flip again.

7. Keep cheese slice.

8. Fold and cook for a minute.

9. Slice and serve.

10. Pack in kids school lunch box.

11. They will fall in love with this.

Saturday, January 12, 2019


Sesame seed is a super food. It is rich in calcium, copper, magnesium which keeps bones strong, facilitates beautiful hair and skin and is a good source of protein and fiber. Consuming these ladoos in winters help keeps the body warm from inside. Mixing jaggery with it makes it all the more healthy and tasty.  Jaggery is rich in iron which is a better and healthy substitute of sugar.

I feel these ladoos are one of the healthiest ladoos that can be consumed in winters. Mother's specially those who are feeding kids and have problems in knees should consume one of this ladoo everyday.

I have shared two methods by which you can add jaggery. You can use any method according to your convenience.

1 cup white sesame seeds

1 cup gud or jaggery
2 tbsp ghee
few chopped nuts (I used only cashew-nuts)
1 tsp cardamom powder

1. Dry roast sesame seeds till little golden and aromatic. Don't turn it too brown or it's taste will become bitter.

2. Let it cool down completely.

3. In a blender jar, grind it coarsely. I gave it only one pulse.

4. Transfer in a plate. Mix cardamom powder, chopped cashews.

5. One way is, blend the jaggery using same blender till it's smooth. Mix in sesame powder, add 2 tbsp ghee (add 1 tbsp at a time). Bind everything together to make small sized ladoos. If you find the dough too dry add more ghee and bind.

6. Other way, is to melt jaggery on low heat by adding 1 tsp water. Immediately switch off the flame once it's completely melted. Add in sesame powder, cardamom powder and chopped cashews. Add 1-2 tbsp ghee and make small sized ladoos.


1. Roast till golden in colour. Don't turn it brown.

2. Once it cool down completely, grind to make coarse powder.

3. Either grind jaggery in blender to make fine paste.

5. Like this.

6. Add cardamom powder, chopped cashews and jaggery paste. Mix well and make ladoos.

Or the other way is to:

1. Add chopped jaggery with 1 tbsp water.

2. Cook on low flame till it's completely melted.

3. Add sesame powder.

4. Mix well.

5. Add cardamom powder, chopped nuts and ghee.

6. Mix well and make ladoos.

7. Serve in Makar Sakranti.

8. You can store up to one month.

Friday, January 11, 2019


When you want to pack something different and healthy for kids school lunch box do try this recipe it's a very different and yummy sandwich your kids will love it.

I had leftover schezwan chutney so just did this simple and yummy experiment. My kids loved it in their school lunch break. 

If you have want to try more recipes with schezwan chutney do try peppy paneer schezwan recipe

1 small finely chopped onion
1 small finely chopped capsicum

1/4 cup boiled corn
1 spring green onion (green part)
100 gm finely chopped homemade paneer (1/2 cup paneer)
 2 tsp schezwan chutney
1 tsp tomato sauce
2 tsp mayonnaise 
1/4 tsp salt
1/4 cup grated processed or mozzarella cheese
8-10 bread slices
softened butter for toasting the bread (1/4 cup)

1. Mix together all the ingredients mentioned above except for butter and bread.

2. Trim the edges of bread slices, place generous amount of filling. Cover with other slice.

3. Apply softened butter on one side and toast the bread on low flame, keep some heavy weight to get the crispiness. Don't keep too heavy weight else bread will squish too much.

4.  Let it cool lit bit then slice.

5. Pack in kids school lunch box or serve as breakfast.


1. Mix together chopped veggies. 

2. Add schezwan chutney. 

3. Some tomato sauce. 

4. Mayonnaise. 

5. Grated cheese and little bit of salt. 

6. Mix well. 

7. Put generous filling on bread.

8. Serve. 

Monday, January 7, 2019


Many people are not able to nail a perfect kala chana recipe. This is the recipe I have learnt from my mother in law who's an awesome cook.

I tried all the ways to get this recipe perfect but I could never get the perfect thick and well amalgamated chana with curry.

It's been more than 10 years now I am making chana this way and trust me it never disappoints. 

Sharing no fail and a new style of making this super healthy chana.

Do try and I bet your kids will love it.

1 cup black Chana / black chickpeas / Kala Chana
2 large thinly sliced onions

4 finely chopped tomatoes
1/2 inch finely chopped ginger
1 tsp coriander powder (dhaniya powder)
1 tsp Cumin powder (jeera powder)
1/2 tsp garam masala
1/2 tsp amchur powder (dry mango powder) (optional)
4-5 tbsp ghee or oil (I prefer ghee for this recipe)
Salt and chili to taste


1. Wash and soak chana in water overnight. Drain the water and transfer chole in pressure cooker with 4 cups of water. Add sliced onions, finely chopped ginger and salt.

2. Close the cooker with lid and give one whistle on high flame and then reduce the flame to low. Keep on low flame for 20 minutes. Turn off the flame and let it de-pressurize naturally.

3. Using big strainer, sieve the chana, this will separate the water. Reserve the water for later use. Transfer chana back in the cooker. Keep the flame medium and start mashing the soft sliced onions, within a minute or so you will see onions will dissolve completely.

4. Once onions are completely dissolved, with the help of ladle, make a well inside the cooker moving chana on sides and add 4-5 tbsp of ghee, add coriander powder, cumin powder, amchur powder and some garam masala. Cook for a minute or so.

5. Now add finely chopped tomatoes, mix everything well. Cook on medium to high flame for 5 minutes stirring and mashing tomatoes meanwhile. Now add 1-2 tbsp of chana water which you reserved. Mix everything well.

6. Close the cooker with lid and reduce the flame to low and give one whistle. Here make sure not to increase the flame or chana will burn. After one whistle let cooker de-pressurize naturally. This step will cook the tomato fast and will ease your job.

7. Open the lid and mash tomatoes with the help of ladle, within a minute you will see, tomatoes will mix very well. 

8. Once tomatoes are dissolved completely add reserved chana water. Here you can add water according to the desired consistency and leftover water can be used in making rice, dals or kneading dough or even you can drink some of it as it's very healthy.

9. Increase the flame to high and bring to boil, reduce the flame and simmer for 10-15 minutes.

10. Add some freshly chopped coriander leaves and serve hot with rice.


1. Transfer soaked and drained chana in cooker with water, salt, ginger and onions.

2. Close the lid and give one whistle. Reduce the flame to low and cook for 20 minutes.

3. Strain the water. Reserve the water.

4. Put the chana back into the cooker.

5. Make well, add ghee and dry spices. Cook for a minute.

6. Add finely chopped tomatoes. Mix well and cook for 5 minutes on high to medium flame and keep mashing tomatoes meanwhile.

7. Add 2-3 tbsp of chana water and close the lid. Reduce the flame to low and cook till one whistle.

8. Open the lid and mash the tomatoes using ladle, this will take just few minutes to dissolve tomatoes as they are already cook.

9.  You can see how nicely it's done.

10. Closer look of these thick chana.

11. Add reserved water, it's not necessary to put the complete water. You can adjust according to the desired consistency.

12. Mix well and cook for one boil on high flame and then simmer for 5-10 minutes.

13. Garnish with coriander leaves and serve hot. 

14. Closer look.

15. Even closer.