Category Archives: Main Course

Recipe – Chia Seeds’ Paratha

Recipe – Chia Seeds’ Paratha


Prep Time: 15 mins

Cook Time: 16-18 mins

Serves: 8 Parathas


  • Whole wheat flour (Aata): 2 cups
  • Chia Seeds: 2 Tablespoon
  • Salt: ¼ Teaspoon
  • Water: As required
  • Ghee / Butter / Oil: as required to roast.


  • Dry roast the chia seeds for 3-4 minutes. Grind it to coarse powder.
  • In a bowl, add wheat flour, chia powder and salt. Mix well.
  • Using water knead a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • Take the aata dough, divide into eight equal portions.
  • Roll out wheat balls to small discs, spread little ghee evenly on 2 side. Seal the edges in the middle and lightly roll out into thick paratha. Use dry flour while rolling, if required.
  • Heat a tawa. Once tawa is hot, place the rolled paratha on it. Flip it after 30 seconds. Apply some ghee or oil. Flip and apply ghee or oil. Now roast till both sides are done evenly.
  • Serve hot with curd or any curry.

Cook’s Note

  • You may use the ready-made chia seeds powder as well. No need to roast it, directly add in the dough.

Recipe – Tandoori Roti on Induction Cooktop

Recipe – Tandoori Roti on Induction Cooktop


Prep Time: 35 minutes

Cook Time: 15-16 minutes

Serves: 8


  • Plain Flour (maida): 1 Cup
  • Wheat Flour (aata): 1 Cup
  • Warm Water: 1 Cup or as required
  • Salt: ½ teaspoon
  • Black seeds (kalonji / kala jeera): ¼ Teaspoon
  • Oil: 1 Tablespoon
  • Ghee / Butter: as required for greasing


  • In a wide container, add the wheat flour, plain flour, salt, black seeds and ½ tablespoon oil. Mix well.
  • Using water knead a soft dough.
  • Add ½ tablespoon oil and knead again.
  • Cover the dough with a kitchen napkin. Keep it aside for 30 minutes.
  • Remove the cover. Knead the dough again.
  • Divide it into 8 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle. Use dry flour while rolling, if required.
  • Brush water in one side of the circle.
  • Heat a Tawa in one cooktop and one fire proof wired rack on another cooktop. Keep both cooktops in high temperature. If you have only one cooktop, you may half cook all on tawa first, then cook again on wired rack.
  • Place the rolled roti on tawa. Using a tong, flip it after 30 seconds. Wait for 30 seconds again then flip it on the wired rack. Cook flipping every 5 seconds until roti is cooked well all around.
  • Take out on a plate or rolling board. Apply ghee/ butter as much you like.
  • Serve hot or keep them in a casserole for later use.

Recipe – Chili Cheese Dosa

Recipe – Chili Cheese Dosa

cheese dosa

Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 10 dosas


For the dosa

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Stuffing

  • Grated Cheese: 1 cup (mozzarella or cheddar or anyone)
  • Bell pepper or capsicum: 1medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Salt: ¼ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon


  • Oil: 3 tablespoon or as required for greasing


For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the stuffing

  • In a bowl, mix grated cheese, capsicum, chili, salt and black pepper powder. Toss it well.

For the chili cheese dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread 2 tablespoon of the chili cheese masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until cheese melts and bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.

Recipe – Rajasthani Dal Churma

Dal Churma is a traditional and popular dish in Mainly Rajasthan. It is coarsely ground wheat flour and mixed with ghee and sugar. It is served as dessert or with dal. Dal bati churma main ingredient in any Rajasthani thali.


Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 4


  • Wheat Flour (Aata): 1 cup
  • Rava (Sooji / Semolina): 2 Tablespoon
  • Ghee: 2 tablespoons for dough + 2 Tablespoon for later
  • Powdered Sugar: ¼ Cup
  • Oil: for deep fry
  • Almonds: 7-8, chopped
  • Water: as required


  • Mix wheat flour and rava well.
  • Add 2 tbsp melted ghee, mix well.
  • Using water knead a stiff dough.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Knead the dough again using 1 teaspoon oil /ghee and divide it into 5-6 equal portions. Roll each portion into a smooth ball, flatten it a little and make a thumb press mark in the middle.
  • Deep fry the batis in medium heat for 7-8 minutes until it is golden brown. If you fry them in high heat, batis will be golden from outside but from inside the dough will still be raw.
  • Take out the batis and leave it to cool for 10-15 minutes.
  • Now break them into small pieces and add the pieces in grinder.
  • Grind it coarsely. Do not grind it for more time, otherwise it will become like dough again.
  • Transfer this to a bowl.
  • Heat 2 tablespoon ghee in a small pan, saute the chopped almonds for 1-2 minutes. Transfer this almond with ghee in the churma bowl. Toss it well.
  • Add ¼ cup of powdered sugar and toss well again.
  • Serve with dal.
  • Dal Recipe –