Mini homemade veg Crepes – Easy snack ideas

This is an easy recipe which shows how to prepare Instant Idli batter at home using Sooji/Rava ( Semolina/Cream of Wheat) and yogurt. You can then prepare these crepes instead of vegetable idlis to enjoy as a snack, for breakfast or for the road.

Ingredients/ Method
1 cup Sooji/ Cream of wheat
1 cup yogurt
1/2 to 1 cup water
Spices as per your taste. 1 tsp Salt/ 1 tsp red chilli pwd ( or for milder version- Paprika)/ 1 tsp dry mint powder (Pudina powder)
1 -2 cup of veggies of your choice. I add: Peppers, onions, carrots and spinach. Mushroom is a good one to add. My mom adds tomatoes which I am not too found of them in this batter.

Prepare the batter with Yogurt, sooji and water. Add veggies. Add spices and then cook for 5 mins on a skillet with a little bit of oil. Enjoy with tomato chutney.

Holi snacks – Moong Dal Poori Recipe(Stuffed Indian Bread)

Here is a great recipe for stuffed poori that is perfect for weekend brunch. Pair it with Aloo Curry and you have a fantastic lunch ready.


Oil for frying
For Stuffing: 1/2 cup moong dal
Salt per taste ( 1 tsp suggested)
1/2 tsp paprika
Fennel seeds
2-3 tbsp oil
( water as required)

For Dough
1 cup whole wheat flour
1 cup all purpose flour
2 tbsp ghee and Water to knead the dough
Pinch of salt

Prepare the dough by mixing dough ingredients. Let dough stand for 30 mins.
Prepare the stuffing by grinding pre soaked moong daal. Fry it in a pan with hot oil and spices until it dries out and turns a shade darker.

When ready to make the poori, heat oil for deep frying in a pot. Take small golf ball size dough portion. Flatten it out with a rolling pin. Fill it with stuffing and close it. Flatten it out again and fry in hot oil.

Holi Recipes- Indian MilkCake Recipe (Kalakand Recipe)

Learn how to prepare this delicious Indian sweet called Kalakand or Indian Milk cake for your next special occasion. I love to prepare it during Rakhi (Raksha Bandhan) for my brother as well as during Holi and Shivratri for my friends and family.
More Indian Desserts here.


1/2 tsp Saffron (to be dissolved in 2 tbsp milk)
2 tbsp chopped dry fruit of your choice like Almonds, Pistachios, Cashews etc
1 Lt. Full cream Milk (homo Milk- 3.25 %)
2 tbsp Vinegar
150 Ml Condensed Milk (about 1/2 cup)
2 tbsp butter or ghee
1 tsp Elaichi/Cardamom Powder
and patience

1. Dissolve Saffron in 2 tbsp milk
2. Grind or make coarse powder out of Cardamom seeds. You can skip this step by using Elaichi Powder. I prefer to make mine fresh as Elaichi powder can loose its aroma quickly.
3. Make Paneer (Indian style Cottage Cheese/Ricotta). For this pour 1 Lt. milk in heavy bottom pot/pan and bring it to boil. As it starts boiling, add 2 tbsp vinegar so that it can start curdling up. Separate paneer from whey. Whey is nutritious. Keep it for making soups, curries, to use as vegetable stock, to knead dough for paratha or roti.
4. Transfer paneer in a pan. Add butter/ghee and cook for 7-8 mins. Then add condensed milk and cardamom powder. Cook further for 15 mins until everything comes together and milk is almost dries up.
5. Transfer onto a plate/pan, let it cool down and put in thr fridge so that it can set. For quick cooling, put it in the freezer section. after about 2-3 hours, cut in desired shapes and serve.

This dessert/Indian milk cake is so tasty. It’s gooey, soft, melt in your taste quality.

Quinoa Kebabs Recipe ( Gluten free, Vegan Recipes)

Lets admit that we all know that vegan, gluten free food is good for us but its hard to find good recipes.. here’s a delicious Kebab recipe using Quinoa and other veggies..certainly worth trying. Who doesn’t want a wow appetizer for their party ?

Ingredients/ Method

1 Cup uncooked quinoa.. Cook it like rice and use the entire quantity for the recipe.
1/2 cup chopped onion
3-4 boiled potatoes
1 cup carrots
1 tbsp grated ginger
1-2 cups chopped spinach
1-2 tsp Salt (as per your taste)
1 tsp red chilli pwd
1/2 tsp garlic salt
1 tsp Mango Powder ( Amchur)
2-3 tbsp oil for pan frying the Kebabs. You can deep fry them as well.

Mix all ingredients. Form small flat patties and cook on a pan until both sides golden brown… can’t get any simple than that 🙂

Amritsari Parantha Recipe

We Punjabis surely love Parathas and here is one amazing recipe for delicious Punjabi Paneer Paranthas which you can enjoy with pickle or Raita.

Ingredients/ Method

Dough to make Parathas. It’s just combination of whole wheat flour and water and here’s how you prepare it: Dough Recipe

Oil/ghee or Butter to cook Paranthas

Grated Ginger- 1- 2 tbsp
Small piece of onion – finely chopped
1-2 green chillies ( Deseed them if you want the parathas less spicy)
5-6 Stalks of Cilantro (Finely chopped)
Grated Paneer (or crumbled) – 200 gms
1/2 tsp Salt
1/2 tsp cumin powder
1/4 tsp Ajwain (carom seeds)
1/2 tsp paprika
and any other spices you like

Method: Prepare the stuffing by mixing all the ingredients. Stuff it in small portion of dough and flatten it out with rolling pin ( using a little bit of dry flour), Once the dough is flattened out and thin..cook on a hot skillet with tons of butter/ghee or oil until both sides have brown marks.. Enjoy with pickle, yogurt, chutney or with cup of hot Chai.

5 Tasty Paranthas Worth Trying

1. Laccha Parantha Recipe
2. Egg Paratha Recipe
3. Chocolate Parantha Recipe
4. Meetha Parantha Recipe
5. Spinach Parantha Recipe

Vegan Cauliflower Soup Recipe

With Winter upon us, we all crave hearty, soul warming delicious soups..Isn’t it? Here is a vegan Cauliflower soup recipe that will make your cold, chilly winter nights a little more comforting.

Ingredients/ Method

1 small Cauliflower
2 tsp salt
1 small onion chopped
1 tbsp of chopped or grated ginger
1 tsp crushed coriander seeds
1 tsp cumin seeds
3 tbsp oil
1/2 tsp garam masala
1-2 tsp red chilli powder ( or paprika)
2 tsp turmeric
4 cups of coconut milk
3-4 cups of water
Cilantro for garnish
Seasoning pepper ( as per your taste)

Method: Place cauliflower florets on a baking sheet and add oil, salt, turmeric and red chilli powder. Combine well and then Roast/ Bake or cook cauliflower florets at 375 F for 30 mins. While cauliflower is cooking in a pan, heat a tbsp of oil. Add cumin and coriander. Add onions, ginger and spices. Mix well and cook for 3-4 mins.
When cauliflower is done, add them into a blender. Add coconut milk, Water and onion mixture. Form a paste and then add more coconut milk and water. Pour this blend in a pot. Cook until it comes to a boil. Add garam masala. Mix well. Add seasoning pepper and cilantro and serve with flatbread of your choice.

Don’t miss our yummy chunky Cauliflower Soup Recipe.

How to make stuffed okra fry?

Do you love Okra? Are you in the mood for something spicy? Well, I have a perfect yet simple stuffed Okra recipe here for you:



250 gms Okra (Fresh)
2 tbsp Mustard oil (or any other oil of your choice)
Salt (as per taste) – I used 2 tsp
1 tsp Turmeric
1 tsp Red Chilli powder
1 tsp Garam masala
1/2 tsp black pepper powder
2-3 tbsp oil to make a paste


Top 25 East Indian Recipe terms

In your quest to discover and know more about East Indian cuisine, you may come across some East Indian recipe terms which may leave you wondering..What is that? What does it mean?

Well, we’ve got them demystified for you.

1. Rajma-Chawal – Red kidney bean and rice combination

2. Roti – Flat bread made out of Flour. Resembles Tortilla and made on Tawa which is basically a iron griddle

3. Parantha– Roti that is pan- fried. It can be stuffed too with vegetables like potatoes, radish,  cauliflower etc and usually enjoyed with yogurt

4. Kichdi – rice and lentil mix, cooked well and served with ghee. Sometimes it is given a tudka (seasoning) of  cumin seeds, onions, ginger and garlic.

5. Dosa – Pancake made out of rice powder. Commonly eaten in Southern part of India

6. Pulav – Dish made out of rice. Basically Rice cooked along with various vegetables

7. Biryani – Rice cooked in a special traditional way along with vegetables or meat

8. Shorba  – soup

9. Dal – Preparation of Lentils. There are a lot of different variety of Dals depending on which lentils are used in their preparation. One of the basic food entrees’ that East Indians normally eat.

10. Sevaiyya – Dish made out of semolina strips and milk. Sweet in taste. Cooked during auspicious occasions and festivals.

11. Puris – wheat flour flattenings, deep fried in oil. Some variations are Aloo-puri ( which is puris eaten with Potatoes) and chole puri/Puri- chole (Chick peas and puris)

12. Baingan bharta – Roasted Eggplant/brinjal vegetable dish

13. Pachdi – Curd based side dish. Cucumber and tomato chopped and a casual tempering over it.

14. Rasam – a very liquid curry (almost like spicy water) eaten with rice.

 15. Sambar – a curry basically of tamarind, tlentils and vegetables. Enjoyed with rice or dosa

16. Kheer – A sweet dish made out of rice and milk

17. Halwa – Cake in Indian style. It can be made out of semolina, wheat flour, chick pea flour, carrots (Gajar ka halwa or gajrela) etc.

18. Rabdi-jalebi – Popular Indian sweet dish. Condensed milk balls and yellow circular sweets

19. Ladoos – It’s a sweet dish. Round,  sweet balls easily available at sweet shops throughout India.

20. Dhoklas – Gujarati dish made out of chick pea flour. It is yellow in color and salty in taste. Mostly enjoyed as an appetizer.

21. Chana or chole – Whole gram from Kabul. Chick peas are also referred to as Chole.

22. Raita – similar to a pachdi but a north Indian version

23. Achaar – Pickle. Most common ones are Aam ka achaar (Mango-pickle), Nimboo ka achaar (Lemon Pickle) and gobi-gajar ka achaar (Cauliflower- carrot achaar). It is eaten along with rice and vegetables or daal-roti

24. Gulab jamun – Popular East indian sweets which resemble Tim bits but are much more sweet. Small, round balls. Can be eaten hot or cold.

25. Chutney – It is basically a sauce which is eaten along with main course. Some common chutneys are: Imli ki chutney (Tamarind Sauce), Aam ki chutney (Mango Sauce) and Pudiney ki Chutney (Mint Sauce)