DINNER

MAIN COURSE 

ROTI / PARATHA/ WRAP

·        Aamla paranthas

·        Ajwain paratha

·        Aloo ki paratha

·        Carrot paratha

·        Hot dog wraps

·        Kheema ki parantha

·         Peas paratha

·         Rumali roti

PASTA  

·        Chokolya

·        Spaghetti with meat sauce

·        Desi-styled spaghetti

·        Lasagna

GRAVY/CURRY/DAL  - VEGETARIAN

·        Aloo ki bhaaji

·         Baby cabbage gravy

·         Dum Aloo

·         Gobi kandhaari

·         Harira

·         Hiruva masala shaak

·         Hot & Sour corn balls

·         Kache kele ki kofta curry

·         Kadaai khumb

·         Kadaai kobhi

·         Kadaai vegetable

·         Khoya matar

·         Khuskhuswali khumb

·         Kichi bhajji

·         Low calorie kofta curry

·         Malaai gobi matar

·          Malvani khumb curry

·          Mangalorean curry

·          Mili-juli subzi

·          Mushroom and capsicum stir-fry

·          Mushroom dopyaza

·          Mushroom ki Roganjosh

·          Mushroom theeyal

·          Padwal ki masaledar dal

·          Padwal ki nilgiri gravy

·          Palak paneer

·           Paneer masala

·          Phool makhana curry

·          Shahi khumb

·          Sindhi saag

·          Soya aur tarkari ki masala

·          Spicy and creamy bottlegourd gravy

·          Thai green gravy

·          Tomato chutney

·          Vegetable taka tak

·          Vegetables in garlic sauce

    

  DAL 

          ·            Bhaja moong dal

·           Chilly kabuli chana

·           Dal bukhara

·           Dal ki soya

·           Dal maharani

·           Dal tadka

·           Dal with tofu

·           Katachi aamti

·         Mooli ki dal

·           Pindy choley

·          Punjabi rajmah

·           Rajma masala

NON – VEGETARIAN GRAVY

·           Chungdi jhola

·           Goan egg curry

·           Kadhai lasuni gosht

·          Karahi chicken

·           Kolhapuri pandhra rassa

·           Kolhapuri taambda rassa

·            Kolyaas ki shaak

·           Murgh makhani

·           Murgh Pasanda

·           Prawn balchao

·          Shimla mirch ki kombdi

     

RAITA / SALAD

·          Coleslaw

·          Cucumber raita

·          Koshimbir

·         Sprouts salad

·          Detox salad

Peas paratha

Ingredients required

For the filling

• 2 tsp butter
• 1 tsp kalonji/onion seeds
• 4-5 finely sliced ginger pieces
• 1 tsp kasoori methi
• 4 tsp finely chopped onions
• 1/2 cup fresh green peas
• 1/2 tsp turmeric powder/haldi
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup finely chopped coriander leaves

other

• 1 cup wheat flour
• 1/2 tsp salt
• Water, as required

Method

In a kadaai, heat butter and saute kalonji, ginger and kasoori methi

Lateron, add onion and green peas followed by spices and coriander leaves

Saute for ten minutes slow flame, coarsely grind them in blender, keep aside.  Alternatively prepare dough with wheat flour, salt and water

Make dough into 8 balls.  Take a ball, roll into circle and stuff with 2 tsp of coarsely ground pea mixture.  

Bring sides together and roll into normal roti-shaped circle.  Toast them with pre-heated tawa, serve hot.

I served with chana masala... it was very yummy indeed...

The colour of the roti is due to green peas and garam masala dual  colouration.

Keema Stuffed Paratha Recipe | Easy Mutton, Chicken or Soya Keema Paratha

Keema Stuffed Paratha is a wholesome and flavorful Indian flatbread filled with a spicy minced meat mixture. Traditionally prepared with mutton keema, this recipe also works wonderfully with chicken keema. 

For vegetarians, cooked and mashed soya granules make an excellent substitute, providing a similar texture and rich taste. These stuffed parathas are perfect for breakfast, lunch boxes, or a comforting family meal.

Ingredients Required

For the Stuffing

• 100 grams steamed and blended keema (mutton or chicken)
• 2 tsp fried onions or crumbled fried onion
• 1 tsp garlic paste
• 1 tsp ginger-garlic paste
• ½ tsp crushed jeera (cumin)
• 1 tsp chopped green chilli
• 1 tsp finely chopped curry leaves
• 1 tsp finely chopped mint leaves
• Salt, as required

For the Dough

• 1 cup whole wheat flour
• A pinch of salt
• Water, as required

Other Ingredients

• Oil or ghee, as required

Method

Step 1: Prepare the Fried Onions

Heat 3 tsp oil in a pan. Add 2–3 finely sliced shallots and fry until golden brown and crisp.

Step 2: Make the Stuffing

In a bowl, combine the blended keema, fried onions, garlic paste, ginger-garlic paste, crushed jeera, green chilli, curry leaves, mint leaves, and salt. Mix well to form a flavorful stuffing.

Step 3: Prepare the Parathas

Divide the dough into equal portions. Roll each portion into a medium-sized circle.

Place about 1 tsp of stuffing in the center. Gather the edges and seal the dough, pinching off any excess dough. Gently flatten and roll into a paratha.

Step 4: Cook the Parathas

Heat a tawa or griddle. Cook the paratha on both sides, applying a little oil or ghee until golden brown spots appear and the paratha is cooked through.

Step 5: Serve

Serve hot with your favorite gravy, curry, yogurt, pickle, or chutney.

Aloo Paratha Recipe for Kids Lunch Box | Soft & Mild Potato Stuffed Paratha

Aloo Paratha is one of the most loved Indian breakfast and lunch box recipes for kids and adults alike. This soft and flavorful stuffed paratha is filled with mildly spiced mashed potatoes, greens, and a touch of cheese, making it both nutritious and delicious.

This recipe holds a special place in my heart because my little Varsha has loved aloo paratha ever since she was one year old. During our weekend outings, we would always order her a non-spicy aloo paratha first before choosing our own meals. This recipe is lovingly dedicated to my sweet Varsha kutty ❤️

Ingredients Required

For the Dough

• 2 cups atta/wheat flour
• ½ tsp salt
• Water as needed

For the Stuffing

• 1 cup mashed potatoes
• Ginger-garlic paste as needed
• Chopped greens (mint leaves and methi leaves)
• A pinch of hing
• Salt as needed
• White pepper powder
• 1 tsp cheese scrapings

Method

1. Prepare soft dough using atta, salt, and water. Keep aside.
2. In a bowl, mix mashed potatoes with ginger-garlic paste, chopped greens, hing, salt, white pepper, and cheese.
3. Roll a small portion of dough into a tiny circle.
4. Place a spoonful of potato stuffing in the center.
5. Fold all sides and bring the edges together to seal the stuffing inside.
6. Gently roll it into a normal paratha shape.
7. Cook on a hot tawa by drizzling little oil on both sides.
8. Roast until golden brown spots appear and the paratha turns soft and aromatic.
9. Pack warm in your child’s lunch box along with tomato sauce sachet or curd.