This is my family favorite paratha recipe, especially my son..he will finish it up without any fuss, He always enjoying to eat with butter....what all mummies we want, that our kid can eat and enjoy the food without any drama.

What is Paratha?

Paratha is a common term used for Indian flat-bread prepared with wheat flour or some people used all purpose flour, ragi flour, jowar flour. Paratha are the most common flatbread breakfast in Indian cuisine.

These are staple dish in many Indian homes which are eaten for breakfast, lunch or dinner, especially at my home everyone loved dal ka paratha they never bored with it.

Paratha are mostly served with pickle, curd, chutney or any side or dry curry. Paratha's has many variations. One is plain or other is stuffed paratha.

What is Dal ka Paratha?

A delicious and healthy flatbread of leftover dal mixed with onion and few herbs-spices served with butter, curd and pickle is heaven on plate. It is a uniquely flavorful flatbread and comes with goodness of dal(lentils).

Paratha is a common term used in India. This paratha works great whenever you have some any leftover dal in your fridge such as moong masoor dal, dal makhani, urad dal or langarwali dal or even sambar paratha 

You even can make dal paratha from fresh dal too. Desi ghee/Clarified butter can be used for roasting the paratha. You may also use oil or butter also.

How do we make Leftover Dal ka Paratha?

By using  these easy 3 steps we make our dal paratha

1. To knead a dough
2. Rolling out the Paratha
3. To roast paratha

We enjoys it with butter or pickle or homemade curd and in the end it’s a win-win situation for everyone 🙂 . I prefer to eat with curd and butter or when I eat with pickle, I want my cup of tea also.

Since my leftover dal already had spices in it, so I used less spices to adjust the taste of flour, according to our taste. You can add green chilies, my mom did but i didn't add due to my son. I added chopped onion also for crunchiness, if you don't want then avoid it.

I even can make dal ki poori too, they are really very tasty & so soft, that melt in your mouth. For dal ki poori, i used the same dough just fry it in oil. Taddaa it's ready. SO YUMM😍😍

Here are some Variations of Indian Bread(Paratha/Poori) which is perfect for breakfast or tiffin box
Dahi methi poori
rice paratha
Beetroot Poori
methi paratha
palak paratha
purple cabbage paratha

You can adjust the spices according to you taste, if you like more spicy, then add more red chilli powder or green chilies along with spices.

Addition of dal into flour, paratha becomes really soft and very tasty.  A perfect breakfast or  lunch box recipe – even kids love these in their tiffin box too 🙂 Now moving on to the recipe….

Dal Paratha Recipe | बची हुई दाल का परांठा video

Course : Breakfast
Cuisine : Indian
Prep Time : 5 minutes
Resting Time : 15 minutes
Cook Time : 5 minutes
Total Time : 25 minutes
Servings : 4 people
Author : Jolly Makkar

Ingredients :

Wheat flour - 2 cups
Leftover dal - 1.5 cup
Green Coriander - 2 to 3 tbsp (finely chopped)
Chopped Onion -1 small
Salt to taste
Red chili powder- 1/2 tsp
Garam Masala Powder- 1/4 tsp
Desi ghee/clarified butter/oil for parathas

Preparation Method :

To knead dough
———————
1. Take wheat flour in bowl. Make hollow pit. Take leftover dal out from the fridge, add it to the flour.

2. Dal already has all the spices, so will add little just add salt, red chilli powder & garam masala powder to adjust the taste of flour. Add chopped small onion, chopped green coriander leaves, and Mix well.

3. Mix all well and make a dough. Add water in small portion and knead soft dough. Knead dough soft as that for normal paratha.

4. Once dough is ready, cover and keep the dough aside for 15 to 20 minutes in fridge to set.

For rolling out Paratha
———————————
1. Divide the dough into small sized balls. Take a small sized ball and roll out the flat like a roti using rolling pin.

2. Grease hands with ghee/oil in hand. Make dough ball, press with hands, coat with dry flour. Roll it round 3 to 4 inch in diameter. Grease paratha with desi ghee, spread evenly. Fold paratha in half.

3. Fold it like cone and press it with your hands. Coat again with dry flour, Roll out slightly thick paratha.

To Roast Paratha
————————
1. Now place it on a heated tawa/griddle and cook it as you would cook plain paratha. Cook both the sides on medium flame with little ghee until light brown spots appear on one side as shown in below pic.

2. Keep flame on high. When paratha seems dark from above, flip it then again flip and roast the paratha until golden brown spots appear. Once roasted, pour some desi ghee on top of paratha.

3. Serve hot hot paratha with add a dollop of butter on top of it or pickle or curd or a cup of hot tea.

Kesar Rasgulla | Easy Kesari Rasgulla Recipe | Traditional Bengali Sweet Mithai | How to make Kesari Rasgulla

Kesari rasgulla recipe with detailed photo and video recipe. This is another classic and delectable Bengali sweet recipe prepared with milk solids and saffron strands. This is made during festivals and celebrations time.

This is made with soft fresh homemade paneer, saffron and cooked in a sugar syrup and served chilled at room temperature.

This is one of the popular sweet from Bengal. Bengali's cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-saffron flavored rasgullas.

So, follow instructions perfectly and you will get perfect texture and praise-worthy rasgullas.

The texture of the kesari rasgulla is similar to rasgulla, but addition of cooking into saffron flavored sugar syrup.

The process of kesari rasgulla is divided into three stages:

1. Boiling and curdling milk to make chenna (paneer/cottage cheese).
2. Kneading the chenna to a soft dough and making  balls from it.
3. Making sugar syrup and boiling the prepared balls in it.

At my home everyone loved meetha(sweets), & they have big sweet tooth😍 including me..I love desi Indian sweets so much, so usually make at home on an easy way.

WHAT IS RASGULLA?

Rasgulla is an Indian dessert popular in All over India. It is made from ball-shaped dumplings made up of chhena (an Indian cottage cheese) , cooked in light syrup made of sugar. It's very spongy and soft in texture, just melt in your mouth. Rasgulla was invented by Nabin Chandra Das, a famous sweetmeat maker, in 1868.


You can check other sweets recipe from my blog like creamy rice kheer, gulab jamun, motichoor ladoo, rava kesari, vermicelli kheer,  meethe chawal. Check other recipes

• cakes and bakes
• summer recipes
• restaurant style recipes

Traditional Bengali Sweet Mithai - kesari rasgulla video recipe:


Course : Dessert/Sweets
Cuisine : Indian (Bengali or Odisha)
Prep Time : 15 minutes
Cook Time : 30 minutes
Resting Time : 30 minutes
Total Time : 45 minutes to 1 hour 15 minutes
Servings : 4 people (almost 12 rasgullas)
Author : Jolly Makkar

Ingredients:

For The Rasgullla Recipe

For The Chenna

Cow’s milk - 2 1/2 cups (1/2 litre)
Buffalo’s milk -  2 1/2 cups (1/2 litre)
Lemon juice - 1 & 1/2 tbsp

For the Sugar Syrup

Saffron strands - 8 to 10 (few for chenna + few into sugar syrup)
Pinch of yellow color or 2 drops (optional)
Sugar - 2 cups
Rose Water - 1 tbsp
Water - 4 cups
Cardamom pods - 5 nos

Preparation Method:

Boiling and curdling milk to make chenna (paneer/cottage cheese)

1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Keep stirring in between with big spoon.

2. When milk starts boiling, Switch of the flame and wait for 1 minute, while stirring occasionally.

3. Add a tablespoon of lemon juice gradually and keep stirring gently.  Allow it to stand for half minute to curdle. Again after half minute, add one tablespoon of lemon juice and keep stirring gently.

4. It is completely curdled, when the chenna and the water(greenish water) separate out.

5. Strain using a muslin cloth. Discard or store the water. Place the muslin cloth with the chenna in a bowl of fresh cold water and wash it 2 to 3 times. Meanwhile, squeeze all the excess water from it, the muslin cloth to drain any more water remaining.

6. Tie and hang for 30 minutes for the extra water to drain out.

Kneading the chenna to a soft dough and making  balls from it

7. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.

8. Add 4 to 5 saffron strands into chenna and start kneading again..after few minutes chenna changed the color into pale yellow.

9. After kneading almost 8 to 10 minutes. Chenna is smooth an free of lumps. kneading is very important while making rasgullas.

10. Divide the chenna into equal portions and roll each portion into small balls between your palms. Make a shapes, i have made circle and cylindrical shapes.

Making sugar syrup and boiling the prepared balls in it

11. Put 4 cups of water in a steamer or a pressure cooker, add the sugar, 4 -5 cardamom pods, rose water and bring to a boil, while stirring occasionally so that the sugar dissolves completely.

12. Add a pinch of yellow color with few saffron strands. Boil it.Mix well, while stirring occasionally so that the sugar dissolves completely and bring to a boil.

13. Put the chenna balls into the sugar syrup, cover it with lid and steam for 8 to 10 minutes on low flame.

14. Again let the chenna balls boils on a high flame another 6-7 minutes or till they double in size. Switch off the flame and allow everything to cool.

15. Remove gently into a bowl, refrigerate and serve chilled.

note 
** If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk
** furthermore, if the sugar syrup is not clean then clean by adding a tbsp of milk, milk will purify your sugar syrup. You can remove all impurity with the help of spoon.

Deliciously moist and tender Banana Nut Chocolate Chip Bread flavor with walnuts and dark chocolate chips. This easy quick bread is perfect with your morning coffee or as a midnight snack. So basically you can enjoy it any time of the day!

It’s raining, it’s pouring, and yes… it’s time for a delicious homemade banana bread. Most people knows, I love banana bread and baking once in every 15 days. This well liked bread is a good for brunches, pot-lucks, and family gatherings.

This cake is best way to celebrate Father’s Day. Happy Father’s Day to all Dada’s  😃


There is a variation on the recipe involving spice, walnuts, and chocolate. All 3 are mine with most favorite ingredients. The addition of chocolate chips makes it a great afternoon tea bread.

I have tried many different recipes. Some are way too sweet for my liking. My version is an adaptation of a combination of two recipes from the Chocolate Banana Cake and Chai spiced Banana Bread ,  they’re the perfect dessert for any get together or party or potluck or picnic menu.
This choco chip walnut banana bread has no curd and no oil bread recipe and using of milk is just 1 tablespoon. Those who don't like curd in their baking, they must try this.

This is the oven baking temperature that I have used in my baking techniques and shared recipe ingredients with grams, many of my followers asked in grams. So mentioned it too also. Hope it clears doubts!!



HOW RIPE DO THE BANANAS NEED TO BE?

The best for banana bread aren’t bright yellow. Rather they are beginning to turn brown or even black. The darker the better; there’s no such thing as an too-ripe banana when you’re making chocolate chip banana bread!

HOW TO STORE BANANA BREAD

Allow your bread to cool completely before wrapping it up. . You can store your bread on the counter for 2-3 days, or in the fridge for up to a week. Slice or warm it before when you’re ready to serve.

This time I've used 9" non-stick spring form cake pan for baking, i'm bored from bread loaf tin. If you wish you can use that too. The time is also vary from cake pan to loaf pan also, if you are using loaf pan, it will take more time to bake might be 15-20 minutes more. See it is properly baked upside and down.

This Banana bread is perfect for breakfast, evening snacking or just when you feel like it! 

Many of us don’t like to eat overripe banana, so if you have any leftover bananas which you don’t want to eat, you can use them for this recipe. 

This is a perfect way to use overripe banana, which would come out so moist. This choco chip banana walnut bread would even tastes great next day!!

Let's check out the recipe of banana nut chocolate chip cake recipe with step by step photos method!!

PREP TIME : 15 mins
BAKING TIME : 50-55 min
COURSE : Bread(breakfast)/ Snacks
CUISINE : American
SERVINGS : 10-12 slices
AUTHOR : Jolly Makkar

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml

Ingredients :

All-purpose flour/Maida - 2 cups (300 gm)
Granulated white sugar - 1 cup (220gm) (adjust according to your taste)
Salted butter (softened at room temperature) - 1/2 cup [check the notes]
Large eggs(at room temperature) - 2
Ripe bananas - 2
Milk - 1 tablespoon
Baking soda - 1 teaspoon
Baking powder - 1 teaspoon
Cinnamon powder - 1 teaspoon
Vanilla essence/extract - 1 teaspoon
Dark chocolate chips - 1/4 cup
Chopped Walnuts - 1/2 cup
A pinch of salt

Preparation Method :

1. Preheat oven to 325 degrees F or 170 degrees C and spray a 9" non-stick spring form cake pan generously with cooking spray or line with parchment paper on the base.

2. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition.

3. In a separate bowl, mash the bananas with a fork(i mashed the bananas in mixer so it's smashed it, but the texture and taste of cake not changed). Stir in milk and cinnamon powder.

4. Add the banana mixture to the butter mixture, stir until combined with vanilla essence. The batter will look like that it split but no worries that the texture of batter.

5. In another bowl, sift together the flour, baking soda, baking powder and a pinch of salt. Stir it and set aside.

6. Add the remaining dry mixture to the wet mixture and stir just until combined - do not over-mix. As soon as the dry ingredients are blended in you're done mixing.

7. Add chocolate chips and half of chopped walnuts into batter(it's totally optional) bowl. Stir it and set aside.

8. Pour batter into the prepared loaf pan. Sprinkle some rest of the chopped walnuts on top. Bake for 50-55 minutes or until golden brown and a toothpick inserted into the center comes out clean. Mine is ready in 48 minutes. So keep an eye on bread after 45 minutes.


9. Cool in the pan on a wire rack, then gently lift out using the parchment paper as handles. Slice and serve.

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cakeeggless rava cake
eggless funfetti mug cake