Paratha Recipe


This one is a very simple recipe. Just combine everything together and roll out! 🙂

Recently, I heard a friend mentioning, how her parathas don’t turn out well. How I do it is – I heat my pan real hot while I roll out the paratha.. Add the rolled out dough, to the hot pan, and simmer the gas. Increase the heat as I flip it over. Repeat the flip, while keeping the flame constant. I add the ghee / oil second time around (flip).

If you do it differently, do leave it as a feedback 🙂 Meanwhile, here’s a paratha recipe using 3 different flours…


Wheat flour – 2 cups

Maize flour – 1 cup

Gram flour – 1 cup (besan)

Salt – 1/2 tsp

Cumin seeds – 1 tsp

Green chili – 1 tbsp

Fresh coriander – 1 and half tbsp

Ginger – 1 tsp (minced)

Onions – 1 medium ( finely chopped)

Clarified butter – 2 tbsp (ghee)


  1. Mix all the above ingredients by adding water little by little
  2. You should have a hard ball of dough. (do not add too much water)
  3. Make balls of dough of equal proportions
  4. Roll them out thick with the help of wheat flour (for dusting)
  5. Fry them on a hot pan both sides twice. Apply ghee on your second time flip.
  6. Serve hot with mint chutney / pickle / plain yogurt / dal


*if the pan is too hot simmer the gas

* instead of onions, you can add chopped spinach / fenugreek leaves


Till next time…. happy cooking! 🙂 


For that quiet evening…Simply and Yummy Carrot Soup

Carrot Soup Pic: Priya Q

It was raining, the breeze was cool and I had a sudden desire to have hot soup. Guess what I made…tada! Carrot soup..thick, full of flavor…its divine…check out the recipe! 🙂


Carrot – 4 nos (large sized)

Onion – 1 no (medium sized)

Split red lentils – 1/2 cup

Vegetable or chicken stock – 4-5 cups

Fresh coriander – few tsp

Fresh cream or bread cubes(fried in butter) – few tsp (for garnish)

Salt & pepper for seasoning


  1. Peel and cube the carrots and roughly chop the onions
  2. Wash and soak lentils in water for minimum 1/2 hour
  3. Heat oil and saute onions in it for about 5 minutes
  4. Add carrots and cook for few minutes until they get soft
  5. Add lentils to the carrot
  6. Add stock to above and bring to boil
  7. Simmer the heat, cover vessel and cook till lentils are cooked
  8. Add 1-2 tsp of fresh coriander and set the mixture aside to cool
  9. Blend this mixture into fine puree (do this in two batches if required)
  10. Return the puree to the pan and bring it a boil
  11. Spoon it into bowls, garnish with with fresh cream /bread cubes and fresh coriander
  12. Serve


till next time…have fun cooking!

(is there any recipe you would specifically want to know? …do let me know! :))

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Okra recipe

Marathi style Bhindi (Okra) ...pic credit: Amberish R Sarang

This Maharashtrian style Bhindi (okra) recipe has been contributed by Amberish who likes to call himself an accidental cook. He stays in Belgrade and introduces various Indian delicacies to his friends :)…Enjoy this Marathi recipe for Okra!

Tender Okra (bhindi) – 500gms (cut into small pieces)
Green chilli – 1 no (long)
Mustard seeds – 1 tsp
Cumin seeds (jeera) – 1 tsp
Vegetable oil – 6-7 tbsp
Salt to taste

  1. Wash and pat dry the okra
  2. Heat oil in a deep pan, break the green chilli into two halves and drop into the oil. Immediately add mustard seeds. Stir
  3. Post the mustard splutters, add cumin and the chopped okra
  4. Mix well. Increase the flame to medium-high
  5. Cook okra uncovered on a constant flame. Stir regularly
  6. Add more oil if necessary
  7. When okra is cooked, add salt, mix well
  8. Serve with chappatis (Indian bread) and dal


thanks Amberish for the recipe!

Till next time…have fun cooking

Healthy Snack

Healthy Snack Pic: Pooja

This healthy teatime snack from my little sister Pooja, reminded me of the Kottuparatha (a Srilankan preparation) albeit this one is a light snack and a healthy solution to your leftover chappatis / rotis (Indian bread)!

Leftover chapatti’s
Onion-one (big)
Capsicum (bell pepper) -1 no (small)
Carrot- 1 no (medium)
Cumin (Jeera) -1 tsp
Red chilli powder- ½ tsp
Ginger garlic paste-1 tsp
Soya sauce- ½ tsp
Tomato ketchup- 1 tsp
Oil-1 tbsp
Pinch of Sugar
Salt to taste

  1. Dice the onions , capsicum & carrot in square shape
  2. Heat oil in a pan and add cumin.
  3. As you get the aroma from cumin, tip in onions. Rry till onions turn transparent pink
  4. Add capsicum and carrot and fry till the vegetables are cooked
  5. Add ginger garlic paste and stir
  6. Make small pieces of leftover chapatti’s and add it to the vegetables
  7.  Add soya sauce and tomato ketchup
  8. Add a pinch of sugar and salt
  9. Stir and keep it on medium flame for sometime
  10. Serve it hot along with evening tea / coffee

In the west people prefer sweet stuff with their tea. Well for them this can be a mini-meal option anytime during the day! And if you can easily replace the Indian bread with any bread of your choice…

thanks Pooja for this wonderful recipe!


till next time….have fun cooking!



Aloo Methi

Methi Aloo Pic: Priya Q

As a kid I was a fussy eater. Eating greens voluntarily was out of question but still my all time favorite was Aloo Methi 🙂


Potato (aloo) – 4-5 nos (diced)

Fresh Fenugreek leaves (Methi) – 3 cups (washed and chopped)

Turmeric powder – 1 tsp

Chilli Powder – 2 tsp

Dry Mango Powder (aamchur) – 1/2 tsp

Oil – 4 tbsp

Salt to taste


  1. Heat oil in a pan and tip in potatoes and methi leave. Don’t stir as yet
  2. Add turmeric and chilli powder. Close vessel without stirring
  3. After few minutes give it a nice stir and add salt. Close lid and cook on medium flame
  4. When the potatoes are almost done sprinkle dry mango powder(aamchur) and mix well
  5. Serve with Indian bread / rice and dal


till next time….happy cooking! 🙂



Vegetable Korma Pic: Priya Q

This is an easy preparation of Vegetable Korma I learned to make from my mother. Its aromatic and simply delicious.


Mixed vegetable (carrot, potato, beans, peas) – 4 cups

Ginger – 1 inch piece

Green chilli – 3-4

Cloves – 2 nos

Bayleaf – 1 no

Cinnamon – 1 inch stick

Green Cardamom – 2 nos  or 1/2 tsp of cardamom powder

Tomato – 1 big sized

Onions – 2 to 3 (sliced)

Turmeric – 1/2 tsp

Chilli powder – 1 tsp

freshly grated Coconut – 1 cup

Fennel seeds (saunf) – 1/2 tsp

Fried gram(chana) dal – 1 and 1/2 Tbsp

Lemon juice – few drops

Curry leaves – 1 sprig

Coriander (cilantro) – 1 tbsp


Mustard seeds – 2 tsp

Salt to taste


  1. Cut all vegetable length-wise
  2. Coarsely grind ginger & chillies and keep aside
  3. Finely grind coconut, fennel and fried gram dal and keep aside
  4. Heat oil and add mustard seeds. Once it splutters add cloves, bay leaf, cinnamon stick, cardamom powder and saute
  5. As you get the aroma add sliced onions and ginger paste and fry
  6. Add all vegetables, chilli powder, turmeric, stir
  7. Add salt, little water and let it simmer till vegetables are done
  8. Add the coconut paste and mix well
  9. Add few drops of lemon juice, curry leaves, coriander leaves and mix


*you can also add sliced boiled egg after step 7

** add chopped mint leaves for added flavor


till next time…happy cooking! 🙂

Cabbage Salad

Cabbage Salad


Crunchy, fresh and yummy. However please be very careful with the cabbage. Do clean it well before use. A friend of mine suggests putting potassium permanganate in the water in which you put cabbage to thoroughly clean ….


Cabbage – 2 cups (nicely chopped)

Pomegranate – 1 cup

Spring Onion – 1 to 2 nos (finely chopped)

Coriander – 1-2 tbsp

Onions – 1/2 cup (thinly sliced)

Salt & pepper to season

Lemon Juice – 2 tsp


Blanch in hot & salty water to reduce the possibility of any worm. Wash it again and refrigerate while you prepare the other vegies

Combine all ingredients and mix well

Squeeze lemon juice on top, mix & serve as a accompaniment with kebabs, full meals etc


till next time …happy cooking!




Spinach Salad

Spinach Salad Pic: Priya Q


Its a quick meal in itself, and the ingredients are such that one can ready them as convenient and store for later assembly! I find this salad healthy and light…a must try for everyone!

Spinach – 1 cup (washed and chopped fine)

Small red Beans – 3/4 cup (boiled and cooked with little salt)

Baguette/ Bread slice – 2 nos

Onion – 3-4 tbsp (thinly sliced)

Oil – 1 tbsp

Salt and Pepper for seasoning

Lemon juice – 2 tsp


  1. Dip the bread slice in a little water and squeeze out the water immediately
  2. To a pan add oil and heat
  3. Add the bread pieces and gently saute for few minutes
  4. Add spinach and baked red beans and stir
  5. Add the seasoning. Spinach has salt content so check before you add more salt
  6. Remove from the burner
  7. Add sliced onions and lemon juice & close the pan for few minutes so that the onions get roughly steamed
  8. Serve


*If you want you can also add cooked rice to it. But since carbs are present in the form of bread I avoided it.

** You can also add scrambled eggs or cooked meat for variety



Till next time…. happy cooking!




Upma Pic: Priya Q


Vegetable Upma

I love this tasty upma with the goodness of vegetables! Quite simple and easy to make!

Roasted Semolina / Suji – 1 cup
Onion – 1 no big
Coriander– finely chopped
Garlic – 2 flakes (finely chopped) – optional
Ginger – ½ inch (finely chopped)
Mustard seeds – 1 tsp
Gram dal or white lentils – 1 tsp (also called chana dal* / split Urad dal (without skin))
Chopped vegetables –1 cup (carrots, cauliflower, peas, etc)
Oil – 1 tbsp
Chilli powder – 1 tsp

Turmeric – 1/2 tsp
Salt to taste
Water – 2 cups
Lemon juice – 1 tsp

  1. Boil vegetables separately
  2. In a pan heat oil and add mustard seeds. Once its stops spluttering add Gram dal
  3. Now add Ginger and Garlic and sauté lightly
  4. Add onions and sauté
  5. Add boiled vegetables, chilli powder, turmeric, coriander leaves and sauté
  6. Add water and salt
  7. Once it boils add roasted semolina with continuous stirring, else lumps would form
  8. Close lid and cook on low flame for 10 seconds
  9. Open lid, sprinkle some lemon juice and stir
  10. Serve hot. You can team it up with pickle / coconut chutney


*Chana dal is dried, split chickpeas or garbanzo beans


till next time…. happy cooking!

Sabudana Khichdi

Sabudana Khichdi Pic : Priya Q


Sabudana / Pearl Sago –  2 cups

Boiled pototoes – 1 cup (diced into cubes)

Plain Roasted Peanuts – 1/4 cup

Turmeric – 1/2 tsp

Chilli powder – 1/2 tsp

Fresh green chilli – 1-2 tsp (optional)

Onions – 1 cup (finely chopped)

Coriander  – 2 tbsp

Salt – 1/2 tsp

Lemon juice – 1 tbsp

salt to taste

Oil – 2 tbsp


  1. Take sabudana in a flat plate and sprinkle water. Keep mixing with hands to gauge how much more water is required. It should be nice and moist (not wet and sticky). Leave it aside. Sabudana actually soaks up the water nicely and increase in size.
  2. Heat oil and add onions to it. Fry nicely
  3. Add peanuts, chopped coriander, potatoes and sabudana. Mix gently without breaking the potatoes
  4. Add salt, chilli and turmeric. Mix
  5. If you still feel the sabudana is hard and chewy. Sprinkle water and close the vessel. Cook for few more minute on low flame.
  6. In the end add sugar and lemon juice. Mix well
  7. Garnish with fresh coriander
  8. Serve immediately


*In North India people have this during fast, for which you can omit onion. Add more potatoes instead!


till next time….happy cooking!