Khara Bhat


1 Cup basmati rice, wash and drain water,keep aside for 15-20 mins
1 Table spoon oil
2 Small potatoes peeled, chopped and deep fried till cooked well on low flame
Salt to taste
Spices: 3 cloves, pinch of shah jeera, 5 kali mirch, 1 badi ilaichi, a fist ful of dagad phool.
Boil the spices till the water becomes coloured brown and strain.


Heat oil in a pan .
Add rice and fry for a minute.
Add the water (boiled spices and strained) and salt to taste.
Cook on low flame. Add hot water if required.
Garnish with deep fried potatoes.
Serve with curd or raita.


Kakdi che Parathe


1 kakadi (cucumber)
2 cups aata
1/2 tsp lal mirch
1/2 tsp haldi
2 tsp oil
2-3spnoonfull of finely chopped hara dhania
Salt to taste
Oil for shallow frying


Mix aata, mirch, haldi, 2 tsp oil, hara dhania and salt thoroughly.
Grate the kakadi and mix it in aata.
Ideally knead the dough without using water, but if required small quantity can be added .
Divide it into balls.
Roll out the ball and smear a little oil, fold into a triangle and roll again to make paratha.
Cook it on both sides,now apply oil on both sides and make crisp parathas.
Serve hot with nimbu ka achar, ghee, dahi, chutney, or any achar.

Stuffed Naan


For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel


Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.

Dahi Bhat


1 Bowl cooked rice
1 Bowl curd (should not be sour at all)
Salt to taste
1 Hari mirch (green chilli ) chopped
2 Tea spoons finely chopped hara dhania (coriander leaves)
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
Pinch of hing
4-5 Curry patta
1 Lal mirch


Take cooked rice in a bowl.
Add curd, salt, hari mirch and mix.
Heat oil and add rai, hing, curry patta and red chilli.
Pour it on the rice.
Add hara dhania and serve with nimbu ka achar.

Aloo ki Kachori


For cover:

2 Cups aata (wheat flour)
Pinch of fruit salt (ENO)1 Table spoon oil
1/2 Tea spoon salt

For filling:

4-5 potatoes(boiled and mashed)
1/2 Inch piece of adrak (ginger)
2 Cloves lahsun (garlic)
2 Hari mirch (green chilli)
1 Tea spoon sabut dhania (coriander seeds)
1 Tea spoon saunf (fennel seeds)
1 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Oil for frying


Add salt, ENO and oil to atta and mix well.
Knead a dough of medium softness.

Coarsely grind adrak, mirchi, lahsun, saunf and sabut dhania.
Add it to mashed potatoes.
Also add salt, hara dhanai and the ground masala.
Mix well.

Divide aata into small balls.
Stuff the filling in these balls.
Seal properly and roll lightly to make kachoris.
Deep fry in hot oil till its golden in colour.

Serve crisp kachoris with green chutney.

Palak Tamatar


1/2 kg palak chopped (spinach)
2 Tomatoes chopped
1 Tea spoon oil
1/2 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1/2 Tea spoon lal mirch
Salt to taste


Heat oil in a pan and add rai and hing.
Add palak and tomatoes.
Add salt and lal mirch.
Cover and keep on low flame till the palak is cooked.
Serve with roti.

Boondi ka Raita


2 cups of fresh curd
1/2 cup boondi
Chaat masala as per taste
Pinch of lal mirch
1/2 teaspoon roasted jeera powder
1 teaspoon hara dhania finely chopped
Pinch of sugar
Salt to taste


Soak boondi in some water.
Beat the curd.
Add chaat masala, lal mirch powder, jeera powder, sugar and salt.
Mix well.
Add boondi.
Garnish with hara dhania.
Goes well with a lot of dishes like parathas, pulao etc.