Category Archives: Lunch

Palak Puri

At times you get bored cooking and eating the same thing for lunch for dinner.Same routine like chappatis with a veg. Instead for a change you can try this palak puri along with some raita or chutney to fill in your stomach.


1) 100 gms Palak (spinach)

2) 4 to5 green chilli

3) 1 tsp of ginger

4) 1 tsp of garlic

5) 2 and 1/2 tsp coriander powder

6) 1 and 1/2 tsp of salt or as per taste

7) 1 tsp turmeric powder

8) 3 cups of atta

9) warm water to knead the dough

10) 1 tsp oil for tempering

11) Few cumin stands


1) Heat a kadai on medium.Wash thoroughly the spinach and chop roughly.Slice the green chillies.Once the oil is heated, put in the green chilli and saute for 2 mins. Than add the chopped spinach and stir till the spinach is cooked. Usually spinach will reduce in size.

2) Let this mixture rest for 10mins than blend it in a mixer to smooth will get a nice thick dark green paste.

3) Again heat remaining oil in a kadai. Once the oil is heated, add cumin and turmeric. Let it saute for 1 min than add in the palak paste. Saute it for 1 min than add ginger-garlic paste, salt, coriander powder. Let it cook till the ginger-garlic raw smell goes off.

4) In a bowl, sieve the wheat flour than in goes this thick palak paste and necessary warm water to make a nice dough.

5) Roll out the small puri and fry them. Your palak pur’s are ready to be served.



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Spinach Dal Recipe

Toor dal is an important staple lentil  in the Indian diet, it is also healthy, nutritious and rich in protein. We prepare a lentil using various combinatin of dal & vegetable.This recipe is one of such combination – Toor dal and Spinach, both are nutritious and high in protein. This is very useful for entertaining last minitue guests and can be made in less time.

Ingredients :-

  1. Toor Dal – 1cup                                               
  2. Spinach – 100 grm chopped
  3. Tamarind – Small Lemon size
  4. Tomato – 1 chopped
  5. Onion – 1 chopped
  6. Turmeric Powder – 1/4tsp
  7. Green chillies – 6 chopped
  8. Garlic – few cloves (peeled)
  9. Mustard Seeds
  10. Curry Leaves
  11. Coriander
  12. Oil – 2 tsp
  13. Water

Servings :- For 4

Cooking Time : 45 minutes

How to Prepare:-

  • Cook Dal and chopped Vegetables (Spinach, Onion, tomato, green chillies) in pressure cooker. Ensure dal and vegetables are placed in seperate vessels while cooking. Allow pressure cooker to whistle 4 to 5 times so that dal will gets cooked

  • Parallelly soak tamarind in water
  • Once steam is released from cooker, mix dal and vegetables in one container,& smash well. Add salt, turmeric powder, tamarind juice and cook in low flame (add required water depends on consistency) for 6 minutes and keep aside. Before taking dal out of flame add coriander leaves and close the lid.
  • Heat oil in pan. Then add mustard seeds, cumin seeds, garlic cloves and curry leaves. Allow mustard seeds to crackle and garlic cloves to turn light brown color.  Add this as atempering on the cooked dal.

That’s it, Spinach Dal is ready to be served.

How to serve:-

  • Telugu people have this especially with white rice along with mango pickle (avakaya). Followed with rasam rice and curd rice. Wow…. wonderful meals!!!!
  • You can have with rice flour roti (will soon upload how to prepare this). This is also excellent combination.

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Aloo paratha

Aloo paratha is one if my fav dish. Its good to taste, fast to prepare & does wonder to your taste buds.



1) Aloo (Potato) -6 medium size

2) Cumin seeds-1 tsp

3) Aniseed-1 tsp

4) Red chilli powder- 2 tsp

5) Turmeric powder-1 tsp

6) Coriander powder-2 tsp

7) Cumin powder

8) Wheat Flour  for 2 poeple

9) Chopped Coriander Leaves

10) Salt- 1 tsp

11) Oil for frying


—Knead the wheat flour dough & keep it aside for 1/2 an hour

—Take the bowl, mash the boiled potato to a smooth paste. Now add, turmeric powder, red chilli powder,coriander powder, cumin seeds,cumin powder, Aniseeds,chopped coriander leaves, salt.

—Do the taste test, please note the salt & chilli powder as be little more than what u normally have. As later mashed potato dough is kneaded in between the plain wheat flour–usually the salt & chilli powder tatste reduce little bit.

—Now take a small ball of wheat flour. Roll out into a small puri, place a lump- size of tennis ball – mashed potato inside this puri. Cover the mashed potato with the wheat flour like momos.

Pictorial display:-




—Dip this in the dry wheat flour & roll out to bigger roti.

—Roll out little thicker than our usual roti. Place it on a non-stick frying pan & fry it.

You aloo paratha is ready to be served. Getting the momos shape helps to stop the mashed potato batter poping out of the wheat flour dough.

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