Everybody is curios to know that How to make Stuffed Rice Paratha, It's very simple and easy to make. If you make any rice like jeera rice, pulao or steamed rice at your home to eat and don't throw the leftover rice, now you can create rice paratha for that remaining rice. It's crispy and crunchy in taste.

Rice Paratha Recipe is one of the most popular paratha from North-India. This paratha is stuffed with mashed rice and Indian spices only. This is one of my mom's recipe she prepared most of the times, when she prepared rice on the very next day she can prepare this rice paratha.

You can make end number of parathas like 

poha missi roti
rice paratha
poha thepla
fusion stuffed papad paratha 
sambar paratha
methi paratha,
lachha paratha
onion paratha and many more.

You can prepare there mixture as per as your taste. Learn how to make Leftover Stuffed Rice Paratha recipe with step by step instructions and images.

Ingredients :

Mashed Rice (any rice either leftover or boiled rice)
Chilli powder
Garam Masala powder
Salt to taste
Chopped coriander leaves

Preparation Method:

1. On the very first step, you need to mash rice with your hands or you can mashed it with fork also.

2. Then Add all the spices like salt, chilli powder, garam masala and chopped coriander leaves.



3. With the help of rolling board and rolling pin, Take a piece of dough. Roll it out in a small circle. Now, put the mashed rice filling in the centre of the rolled out dough like in the below picture.

4. Roll out the dough and make a potli like below pic.

5. Make a paratha and It should be little bit thicker than roti.

6. Place it on a heated tawa and cook it as you would cook plain paratha. Cook one side with oil until light golden brown spots appear on one side.

7. Serve hot-hot Paratha with dahi, yummy pickle, butter, white homemade butter or you can have it with Lassi also.

Happy Cooking & Enjoy :)

This is again one of my fusion recipe. This is very famous chutney in South Indian's Restaurant, but I made this in my own twist. It’s a pretty simple one & tastes great with idly/dosa and other salty pancakes. 

It's delicious as well as yummy also. We have this chutney with simple Dal-rice or even you can have it as a side dip with your meal also. You can check more varieties of chutney . This is a nice change from regular coconut or tomato-onion chutney. 

Learn how to make Coconut-Tomato-Chutney recipe with step by step instructions and images.

Ingredients :

Tomato - 1 no (sliced)
Onion - 1 no (roughly chopped)
Grated Coconut - 1 cup
Mustard seeds - 1/2 tbsp
Salt to taste
Chilly powder
Pinch of Garam masala 
Curry Leaves - few
Oil - 2 tbsp for tempering

Preparation Method :

1.  For preparing coconut tomato chutney, first wash the coconut and keep it aside for drained. Once it is drained then grate it.

2. Heat kadai without oil and fry grated coconut fro 5 minutes.

3. In a mixer grinder, add roughly chopped onion, tomato, chilly powder, salt to taste, pinch of garam masala powder and roasted fried coconut. Grind them well with required water.


4. Heat oil in a kadai, splutter mustard seeds, curry leaves. Season it on chutney and mix them.

Cucumber Lemonade is perfect refreshing drink for every season. This is alcohol-free beverage blends fresh cucumber, lemon juice and other ingredients. This is one of the easiest homemade cool drink recipe.

This  drink gives you freshness and makes your day perfect. :) :) . This is really delicious drink. This is one of my favorite drink because it is easy and take very less time to make. This is my first experience to make this cool and chilled tasty drink and it was awesome & delicious too. -- feeling good =D 

This is really delicious and a non-alcoholic drink. But If you’re serving this drink for a party or just want to liven up a night, this lemonade is great when spiked with gin and vodka also.

If you are looking for more beverages then do check pineapple lemonade, sweet lassi, mango mastani, rose-mint delight mocktail, cucumber lassi and many more drinks...

Let's start to make this easy and quick recipe of lemonade with simple step-by-step process with photos.

Ingredients :

Chopped Cucumbers - 2-3 nos
Lemon juice - 2 cups
Mint leaves- 15 nos
Basic Simple Syrup - 1/2 – 2/3 cup
Ice-cold water
Sliced some cucumbers and lemons for garnish

Tip : You can reduce or increase your ingredients as per as your requirement.

Note : Recipe of Basic Simple Syrup 

1 cup sugar; 1 cup water

Combine the water and sugar in a pan, bring the water and sugar to a boil stirring consistently, Continue to stir until sugar as dissolved, Remove from heat and cool completely. Strain the syrup. Simple syrup is ready. You can store it for 2 months in fridge.

Preparation Method :

1. First peel and roughly sliced cucumbers.

2. Combine the cucumbers, lemon juice, mint and simple syrup (depending on your sweet tooth) in a blender. 

3. Once you’ve thoroughly blended the ingredients, put them through a mesh cloth or sieve over your pitcher. Add ice-cold water until you’ve reached your desired tartness.

4.  Your Cucumber Lemonade is ready to serve. Add thinly sliced some cucumbers and lemons for garnish.

If you’re serving this drink for a party or just want to liven up a night, this lemonade is great when spiked with gin and vodka.


Happy Cooking & Enjoy :)

This is delicious and instant breakfast recipe made with maida, sooji (semolina) and other ingredients which is easily available in your kitchen. This is a very popular South-Indian dish which is mixed with North-Indian tadka. This is my favorite recipe.

This special recipe batter is just differ from dosa batter. This is very soft and fluffy masala veggie pancake. Quick and easy recipe prepared without any extra preparations. This can be served simply with tomato sauce, tangy sambar and or with green chutney also.

Ingredients :

All Purpose flour (Maida) - 1 cup
Semolina (Rava/ Sooji) - 1/2 cup
Curd - 1/2 cup
Chopped Green Chillies- 3 nos
Chopped Onion - 1 no
Roughly Chopped Tomato - 1 no
Finely Chopped Coriander Leaves- 3-4 tbsp
Salt to taste
Red chilli powder
Oil

Preparation Method :

1. For preparing delicious onion-tomato uttapam, take a bowl, mix in maida, semolina, curd and a little water.

2. Add in green chillies, coriander leaves, salt to taste and red chilli powder. Mix well.

3. Heat a non-stick tawa or a normal tawa. Add a little bit oil on tawa and Take a laddle full of the batter and spread it on the tawa. Spread chopped onion and tomatoes from top.
4. Add oil and fry both the sides with oil. Press the tomatoes slices on it, so they will easily stick with uttapam batter.
5. Delicious Uttapam or veggie pancake is ready to serve hot with tomato sauce, green chutney, coconut chutney and with tangy sambar also

This is one of the North-Indian specialty dish. It is very popular dish in Punjab as well as in every Punjabi home "Amritsari Chole Recipe- white chickpeas curry made in Punjabi style." White Chole or chickpeas is prepared by cooking chickpeas with onion, tomato, ginger, garlic, other special herbs and spices. This recipe tastes similar to the chole one gets in the punjabi joints on the streets of Delhi.

When I soaked some chole last night, I didn't want to make the same old chickpeas curry. I was in the mood to try out some new recipe. So today I prepared this Amritsari Chole at Lunch time with kulcha, so finally posting the amritsari chole recipe.  
Chickpeas are an excellent source of nutrients, iron, fiber and protein, it's overall a healthy ingredient. Jeera rice, Kulcha and Poori pair very well with this dish. Here's the recipe of Amritsari Chole in Punjabi Style !!

Ingredients :

Dried white chickpeas/kabuli chana - 2 cups (soaked overnight in enough water)
Baking soda (optional) - 3/4 tbsp
Cumin powder - 2tsp
Amchur powder/dry mango powder - 2tbsp
Coriander powder
Red chili powder
Garam masala powder
Oil - 3-4 tbsp
Fresh Chopped Coriander leaves for garnishing
Salt as required

For making Tea Water

Cinnamon sticks - 2 inch
Black cardamom - 4-5
Large bay leaf - 1 no or 2 medium bay leaves
Black tea leaves - 4 tbsp
 
For the masala :

Onion, chopped - 2 nos
Medium size tomatoes, chopped - 3-4 nos
Ginger-garlic paste - 1tsp
Green chillies - 2 nos (slit or julienned)

Preparation Method :

1. Soak the dried chickpeas overnight in water or for 8-9 hours. or You can cook the chickpeas without soaking also, that time you can use baking soda.

2. Next day, in a cooker add chickpeas, water, baking soda and salt. Pressure cook the chickpeas with until done. Give 1 whistle in a high flame, then reduce the flame in low mode and cook for 1/2 an hour more.  
3. In another bowl, take boiled chickpeas from cooker and keep it aside. 

4. Tea Water - Take a pan, add 1 cup of water, adding the whole spices mentioned above. Give 1-2 boil in full flames. Switch off the flame and Keep it aside to cool. 
5. For making masala - Grind all onion, tomatoes, garlic cloves, ginger and green chillies(optional) in a mixer to make a thick paste, add 1 tbsp of water(if it is required).
6. In a pan or kadai, heat oil, add jeera, slit green chilies and fry for a minute. Now add above onion-tomato masala. Add all spices coriander powder, salt (adjust according to your taste, because we already used in cooked chole), jeera powder, red chilli powder and cook in a low flame till the masala is cooked. When masala is leaving oil in around, it means your masala is cooked. Add the cooked chickpeas and saute for 5-6 minutes.

7. Now add the above Tea Water in it and strained stock about 2.5 to 3 cups to the chickpeas, if the stock or water is less you can add some water. Keep the whole mixture on fire and simmer till the curry thickens a bit. Now add dry mango powder.
8. Check the salt and seasonings and add more if required.

9. Stir and serve Amritsari chole hot garnished with coriander leaves along with some bhatura, butter naan, pooris, Kulcha or even steamed basmati rice.

Happy Cooking :)

Kulcha is type of fluffy and soft Indian bread made from all purpose flour and other ingredients. This is typical Punjabi recipe and is usually eaten with chole, a spicy chickpeas curry. This is yeast free bread recipe. This is somewhat similar to "Naan Bread". The word "Naan" is used to refer to the flat-bread served in most Indian home and restaurants.

It is more popular in North-India, where it usually eaten at lunch or dinner time as per as you choices. Each region of India has its own imprint in food and methods of cooking also differ considerably even in the breads. You can check more about Indian-breads While kulcha is known for being served with chole, it can also be served with any number of different toppings. This is quick and easy snack for breakfast or small parties at home.

Kulcha, while not as well-known as other Indian breads, is a staple of northern Indian cuisine. It is relatively easy to prepare and an extremely versatile bread.

Ingredients :

All purpose flour/ Maida - 2 cups
Sugar- 2 tsp
Salt - 1 tsp
Yogurt - 3 tbsp
Milk - 1 tbsp
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Refined oil - 2 tbsp
Kasoori methi/ Fresh chopped coriander leaves according to taste
Some oil or ghee or butter for frying
Extra flour for dusting
Lukewarm Water to knead the dough

Preparation Method :

1. Sieve the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl. Make a well in the center. Add the curd, oil and water. Mix the flour with the soft hands and then start to knead and make a smooth and soft dough.

2. Cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours. 
We can make Kulcha's into two ways : an oven or stove also. I made this kulcha in stove. Below I mentioned both the methods, you can prepared it according to your wish.

For Stove top method :
1. Divide the dough into medium sized balls and roll them with the help of dry flour and rolling pin/hand and roll each into a small sized kulcha.

2. This follows the normal method just the same way you would do for your roti’s. Heat a pan in your stove in med-high flame and place the Kulcha. Pour down little ghee/butter/oil on all the sides of the Kulcha and cook for 3-4 min.
3. Turn it and sprinkle the kasoori methi with little bit oil so kasoori methi sets with kulcha, when brown spots start appearing on the surface of the bottom end. Do the same for the other side. Serve hot with butter melting on top and Chole at the side.

For Oven Method :

A. It's time to turn on the oven. Pre-heat the oven at 175 for 10 -15 min. Bake these kulcha's for 5-7 min.

B. After baking brush the kulchas with oil. You will notice that the kulcha's have almost doubled in size and are soft and cottony to touch. U can now eat them as it is or shallow fry on a griddle with butter or ghee.

Enjoy and Happy Cooking :)