Monday, 30 May 2011

Mix Veg Paratha

Stuffed Parathas one of the most popular dish among North Indians.I am a big fan of all kind of stuffed parathas specially made by my mom.She can make a number of types of stuffed paratha.One of my favorite one is Mix Veg Paratha or Shahi Paratha. It is combination of various different kind of parathas like carrot paratha,gobi paratha,aloo paratha,paneer paratha,peas paratha etc.I made it one weekend to finish all the vegetables left to clear my refrigerator.It was my first attempt to  try Mix Veg Paratha.But it tasted so good that my husband named it "Shahi Paratha". Lets see the recipe of Shahi Paratha.

Mix Veg Paratha


  • Boiled Potatoes 3 
  • Carrot 1
  • Cauliflower Grated 2/3rd cup
  • Green Peas 1/2 Cup
  • Onion finely cut 1/2 Cup
  • Paneer Grated 1/2 Cup
  • Kasoori Methi 2 Tbsp
  • Green Chilies 2 Finely Chopped
  • Coriander Leaves Finely chopped 1 Tbsp
  • Cumin Seeds
  • Mustard Seeds
  • Cumin Powder 1 tsp
  • Coriander Powder 1 tsp
  • Red Chili powder 1 tsp
  • Garam Masala Powder 1tsp
  • Ginger Paste 1/2 tsp
  • Garlic Paste 1/2 tsp
  • Salt to taste 
  • Oil  2 Tbsp

For Dough :-
  • 3 Cups Whole Wheat Flour
  • Water to kneed
  • 1 tsp Salt
  • 2 tbsp Oil
Recipe For Mix Veg Paratha:- 

How to make stuffing for mix veg paratha:-

  1. First of all add oil and salt in the flour and kneed to make a soft dough.
  2. Cover with a damp cloth or lid and keep aside.
  3. Boil the potatoes and carrot together.
  4. Boil Green peas and Cauliflower separately.
  5. Drain all the vegetables so that no water would be left inside.
  6. After draining  mash all the veges separately.
  7. Now take oil in a pan and heat it.
  8. Add cumin seeds and mustard seeds.when they start to make noise add green chili and ginger-garlic paste.Stir it for few seconds.
  9. Add coriander powder,cumin powder and red chili powder and stir well.
  10. Add vegetables now starting with cauliflower and carrot.Mix well.Saute it for 5 minutes.
  11. Add potatoes and peas, stir well finally add garam masala,salt,paneer,kasoori methi and coriander leaves.Saute well.
  12. Make sure that the mixer is not too loose to stuff.If u think that it is loose then can thicken it by adding gram floor.
How to make Mix Veg Paratha:-
  1. Take lemon sized ball out of the dough and roll it with the help of roller.
  2. And make orange sized roll. Put the Stuffing in this roll . 
  3. Pack well from all sides.Apply some dry flour from both sides and roll very softly.
  4. Take care that the stuffing should not come out.And make paratha of medium size and thickness.
  5. Heat the tawa.Grese with 2-3 drops of oil and place the paratha slowly.
  6. Let it cook from one side and when bubble start appearing from upper side sprinkle few drops of oil.And turn it.
  7. When both sides are cooked, put oil and spread it to both the surfaces. 
  8. Cook till paratha turns golden red.
  9. Put 1 tsp butter on paratha and serve hot with chutneys or sause .

Tips While Making Stuffed Paratha:-
  • The dough should be very soft otherwise the stuffing will come out while rolling and the parathas will break.
  • Stuffing should not be very loose or wetotherwise it will come out of the dough while rolling.
  • Dough and Stuffing should be of equal consistency.
  • Can thicken the stuffing by adding little gram flour while sauting.
  • In mix veg parathas the wet vegetables like carrot and cauliflower should be cooked first.
  • Always cook on medium flame otherwise the parathas will become extra crunchy.

Tuesday, 24 May 2011

Instant Dhokla , Jhatpat Dhokla

Have you ever wondered about making Dhokla and that too very fast when you are expecting some unexpected guests.Well recently I had come across such situation.Then I remembered how my Mom used to make Instant Dhoklas at such situations.I really didn't know that it is so easy until I made it by myself.What I did is simply browsed some recipe sites and cleared my doubts by asking my Mom.Mom's Dhokla recipe is a traditional steaming method.I decided to try both The Tradional Steaming Dhokla and The Mocrowave Dhokla.And to know the taste difference I kept the batter same and cooked them seperately in Idali Cooker and in Microwave Bowl.Lets see how I did it.


For Dhokla:-
  • 1 Cup Besan(gram floor)
  • 1 Cup Rava (semolina)
  • 1 Cup Curd
  • 1 Tsp Ginger (finely grated)
  • 1 tsp Green Chillies (finely crushed)
  • 1 tsp Coriender Leaves (finely chopped)
  • 1 tbsp lemon juice
  • 1 Tsp Oil
  • Sault to taste
  • 1 tsp Sugar
  • 1 tsp Soda or Eno (Fruit Salt)
For Ganishing :-
  • 1/4 Cup Coriander leaves Chopped
  • 6-7 Curry Leaves
  • 4 green Chillies
  • Cumin Seeds
  • Mustard Seeds
  • Sugar Syrup(2 tbsp Sugar Dissolved in 1/2 a Cup water)
  • 1 tsp Hing (Asafoetida)
  • 4 tbsp Oil
  • Grated Coconut.
Recipe For Instant Dhokla :-

  1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
  2. Keep this batter aside for atleast 30 mins.
  3. By that time grease the Idli pots or Dhokla pan or Baking Pot or simply any Metal pot  with a little oil.
  4. Boil some water in a big vessel.
  5. Now stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
  6. Immediately pour the batter in the greased pot and keep it in the vessel in which water is boiling.Cover with a lid.
  7. Cook for 10-12 mins.
  8. Remove from the cooker and let it cool for few minutes.
For Microwave Dhokla:-

  1. Mix Rava and Besan with all the spices except Soda/Eno.Add a little water and stir the mixture.Keep adding water in small proportion to avoid lumps.Make a smooth batter of it not too thick not too watery.
  2. Keep this batter aside for atleast 30 mins.
  3. Grease the microwave bowl. 
  4. Stir the Dhokla batter and add the Soda/Eno and stir for few seconds.
  5. Pour it immedietly in the bowl and microwave it for 2-2.5 minutes on high power.
Garnishing The Dhoklas:-
  1. Heat the oil in a small pan or kadhai.
  2. Add mustard seeds and cumis seeds.
  3. When it start to crack add Hing and stir.
  4. Add curry leaves and Green Chilies.
  5. Let it splatter and add 1 tsp of salt.And remove from flame.
  6. Pour the sugar syrup on the cool dhokla evenly by a small spoon.
  7. Pour the seasoning on the Dhokla.
  8. Garnish with coriander leaves and grated coconut.
  9. Cut into desired size and shapes if cooked in baking tray.
  10. Serve with Coriander Chutney or Tomato Sauce.  

Tips While Making Dhokla:-

  • Add soda/Eno just before pouring into vessel or bowl,otherwise the Dhokla will not become spongy.
  • Let the Dhokla cool before mixing the sugar syrup,otherwise the Dhokla will become sticky and wet.
  • Sugar syrup is necessary for the Dhokla to make it soft from inside,otherwise it will become dry.

Thursday, 12 May 2011

Kalakand Rabdi

Kalakand has always been my favorite sweet.But unfortunately we cant get them easily in Sydney.So I used to make it at home.But yesterday while making kalakand accidentally while increasing the quantity of half made Kalakand it became something else and believe me  which was even more tasty than Kalakand.Here goes the recipe of Kalakand which became Rabdi.


  • Condensed or full cream milk - 6 cup
  • citric acit or lemon juice or alum 
  • Almond Flakes
  • Cardamom powder - 2tsp
  • Sugar 1 cup

  1. Boil 2 cups of whole milk and add 2 drops of lemon(citric acid) or Fitkari(alum) or vinegar.Stirr well.
  2. When milk curdles kepp aside for 15 mins.
  3. Mieanwhile Stir the rest 6 cups of milk in a nonstick pan. Make sure the milk should not burn.
  4. Stirr till the quantity of milk reduces to half.Add 3 tb spoons of milk powder to increase the thickness.
  5. Now take the curdled milk and drain the excess water with the help of thin cloth.
  6. Add the curdled milk (paneer) to the boiling milk.Stirr well for 5 mins.
  7. Add sugar and cardamom.Stir.
  8. Remove from burner.
  9. Garnish with almond flakes.
  10. Kalakand Rabdi is ready to serve.It tastes best when served chilled.


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About This Blog

First of all thanks for visiting my blog.Spiceland means the land of spices that is India.Even after travelling across various places in the world I find Indian Food the most delicious among all.The reason behind writing this blog is not only to share my favourite recipes with other foodies like me but also I see it as my personal CookeryBook in which I have stored the recipes with the perfect procedures with the images.I own a recipeblog doent mean that I am a chef or expert in cooking,I still assume myself a beginner cook.The recipes mentioned in the blog are inspired by my loving mom who is the Greatest cook in the world and are blend of North Indian,Maharashtrian,South Indian since I belong to these various places in India.Hope you are enjoying your tour to Spiceland.Feel free to comment any suggestions on Spiceland Recipes.

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