Aloo Gobi paratha

BM #114 : Week 2, Day 3
Theme : Brighten Your Breakfast

Parathas for breakfast is a favorite of mine. Most of the times , we end up eating dinner leftovers than prepare fresh in the morning. By leftovers, I mean cooking extra so that you have some for the next morning. Aloo paratha is the most favored at home, but gobi (cauliflower) paratha comes a close second. For a variety, a combination of aloo and gobi works well too. A simple pickle and yogurt would do as a side dish instead of making a curry to serve this.

Parathas taste really good when you add a good amount of ghee while making it. I remember my brother’s cook going through almost a whole big bottle of ghee while making a big batch of parathas. You can definitely reduce the amount to your preference, but there is no question that it tastes way better with lots of ghee :D.

Read on for the recipe.

Makes 6-8 parathas, depending on the size


  • 2 cups whole wheat flour / atta
  • Salt as needed
  • Water to make a dough
  • 1 tablespoon oil/ ghee, optional

For the Filling :

  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon aamchur / dry mango powder
  • 2 cups finely chopped cauliflower
  • 2 medium potatoes, boiled and mashed
  • Salt as needed
  • 1-2 teaspoon Ghee/ butter per paratha for brushing the pan


  1. Add salt as need to the flour. Make a dough by adding water in steps (1/4 cup full at a time) to the wheat flour. Knead until you get a soft and smooth dough. Set aside to rest.
  2. To prepare the filling, heat oil in a pan. Add chopped onions and sauté until it turns pink. Add ginger- garlic paste, followed by the spice powders. Mix everything well.
  3. Now add the finely chopped cauliflower florets. Add salt and mix everything well and let it cook.
  4. Once the cauliflower is cooked completely, add the boiled and mashed potatoes. Mix well and let it cook for a couple of minutes. Taste test and adjust seasonings. Remove from heat and let it cool a little.
  5. Make parathas using a small lime sized ball of the filling. Please watch this video or this post for stepwise pictures.
  6. Cook the rolled parathas in a heated tawa. Add some ghee to the pan and on top the parathas too while cooking it. Remove from the pan and serve hot with pickle and plain yogurt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Imli Aloo

BM #110 : Week 4, Day 3
Theme : A to Z theme – Curries

I had planned to make Ivy gourd curry for the alphabet‘I’ in this A-Z theme. But I forgot to buy the vegetable and my google search for an alternate dish took me to this Imli aloo recipe from Priya’s space. She had served the tangy potatoes with Horse gram curry. So that’s how I got the recipe for yesterday’s post :-).

Coming to the recipe here, it has cooked potatoes sautéed with the usual masalas, you can change according to your preference. Basically it’s a combination of salt, spice and tangy flavors because of the tamarind. Earlier when I used to squeeze tamarind pulp the traditional way, I used to always end up with multiple small cuts in my hand. It took me awhile to understand that tamarind was the culprit and once I realized that, I switched to the paste version and haven’t had any problems since then. Lemon also does the same thing to me sometimes, if I squeeze too much lemon, the next day it would be like someone nicked my knuckles with a teeny tiny blade.

Anyway, here is the recipe for tangy potatoes. These pair very well with rice and a gravy. Rice and yogurt with potatoes in the side is an excellent combination, my younger brother survived on that diet for the first 20 years of his life (don’t ask me how though, he was a picky eater and we just let him be!)


  • 3 big potatoes, cooked
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon jeera seeds
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 2 teaspoons tamarind Paste
  • Salt as needed


  1. Wash and Cook potatoes. I pressure cook them in Instant Pot for 1 minute in Manual Mode. Let the pressure release naturally and let the potatoes cool down. Once cool, peel the skin and dice it. Set aside.
  2. Heat oil in a pan, add mustard seeds to it. Once it finishes popping, add jeera seeds and let it crackle. Add the masalas now to the oil, and the tamarind paste too. Mix everything well and tip in the potatoes. Mix carefully so that the masalas coat the potatoes evenly.
  3. Turn the heat down and let it cook for 4-5 minutes. Carefully turn the potatoes over without breaking it and let it cook for another couple of minutes. Take off the heat and serve with rice and yogurt or a curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week.

Mixed vegetable khichdi

BM#102: Week 4, Day 1
Theme : 
One bowl recipes

For this week’s theme, the dish should be either prepared or served in a bowl. So the vegetable khichdi I had prepared in Instant Pot recently, seemed a perfect choice. What I like about this dish is that it’s a “put everything inside the pot and close the lid” kind of recipe. You start off with a tadka of ghee or oil with cumin seeds and ginger. Then all you have to do is add a bunch of vegetables, spices, rice and lentils and cover and cook. Done!

The best part is that this can be served with just pickle or yogurt on the side. But of course, a yogurt based Kadhi would be excellent as well. Though this is a traditional recipe with each house having their own version, the particular one that I tried is from the book The Essential Indian Instant Pot cookbook. I have followed the recipe as such and absolutely love the results.

Read on for the recipe.

Serves 4-6


  • 1 tablespoon ghee/oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger, minced
  • 1 carrot, diced
  • 1 medium potato, diced
  • 1 medium tomato, diced
  • 1 cup cauliflower florets
  • 1 cup spinach, chopped
  • 1/4 cup green beans, cut into 1/2″ pieces
  • 1/4 cup green peas
  • 2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 cup rice
  • 1 cup dal (1/4 cup each masoor, moong, toor and Chana dals)
  • 6 cups water
  • Salt as needed


  1. Wash and Clean the rice. Set aside.
  2. Put the Instant Pot in Sauté mode and add the ghee. Add the cumin seeds and minced ginger. Add all the vegetables, chili powder, salt and turmeric powder. Mix well. Add the rice and the dals along with 6 cups of water. Stir to mix well.
  3. Cancel the sauté program and select to Rice setting. Let the pressure release naturally. Serve with pickle and Methi Kadhi.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

Potato Mushroom Masala


They say time flies when you do things you love. But what I have found out is time flies even if you do absolutely nothing. You can crib about the weather once in a while to keep yourself engaged. So you see, two weeks have flown by and I am gaping at how time flies!

What did I do in these two weeks? Ehhh…Ermmm…Wellll…Can’t think of a thing! Nada. Nothing. But boy…time did fly fast and I was watching it zoom away from the comfort of my couch :D.

The minute kid gets out of the door in the morning, I curl myself into a ball and position myself in the couch under a warm cozy blanket. I pull it right over my head and spend at least half my day there. One more month of this chilly, windy weather and then we will be back to times where you can just open the door and walk out.

Open the door and just step out – that’s something I have been taken for granted most of my life. Until last winter. Now, it seems like such  a luxury! We have to remember the jacket, cap, gloves and boots before stepping out. Scarves, multiple layers or sweaters and umbrella if its really cold or raining.

Boy! I am never going to take Summer for granted! But like everything in life, you learn to adapt and enjoy, even biting cold weather, if it lasts long enough. I am a lot better than I was last year. And I know coming year is going to be a lot better than now. And so it goes…

Now I know what I was doing the last two weeks. Reflecting on life and such big things…all from under the comfort of that blanket!!


BM #61; Week 4; Theme: Root vegetables

Recipe source: Mia Kitchen

Serves : 4


  • 2 teaspoons oil
  • 1 medium onion, sliced
  • 1 inch piece ginger, chopped finely
  • 2-3 green chillies, sliced into two
  • 1 tablespoon coriander powder
  • 1 teaspoon chilli powder (or per taste)
  • 2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 small tomato, chopped roughly
  • 200 gms mushrooms, sliced
  • 3 medium potatoes, diced
  • 2 cups coconut milk
  • salt as needed


  1. Heat oil in a thick pan. Add the sliced onions, ginger and green chillies. Cook till onions turn pink.
  2. Add the spices one after the other – coriander powder, chilli powder, turmeric powder and HALF the garam masala. If the masalas burn, add few drops of water.
  3. Saute for a few moments for the masala to get cooked. Add the diced tomatoes. Mix it in and let it cook for 3-4 minutes until the tomatoes look mashed. Add salt as well.
  4. Add the potatoes, mix it in and cover and cook for 5 minutes. Sprinkle some water if the curry seems dry at this point.
  5. Tip in the mushrooms and the coconut milk. Mix well and cover and cook until the potatoes are done. Keep stirring in between.
  6. Taste test and add remaining garam masala if needed. You can add some water if the gravy turns out too thick. Serve with rotis or jeera rice.



Check out the Blogging Marathon page for posts from the other participants.