Aloo Paratha – Guest Post

I really do feel blessed and honored when some talented friends and family offer to write through my blog. So, here is another blog from my sweet cousin Rimun who generously offered to write for my page. She is here with the recipe of all time appetizing famous Indian Aloo Paratha. Here is how she explains in her own words…

Parathas… Well, these need no introduction. We Indians go crazy for these any time. Be it on chilly winter mornings or rainy afternoons or for mini celebrations or for bigger ones. Be in sickness or be in health, in hostel rooms with roomies or at home from Mom’s kitechen, in tiffin boxes for kids or lunch boxes for Dad. Be it the plain ones with some gravy masala curry or the stuffed ones with some thick yogurt. The love is same all over.. be it for the ‘Parantha’ in Delhi or ‘Porota’ in West Bengal or ‘Parata’ in Odisha.

I enjoy having parathas any day and any time. For me, it’s not just a dish, it’s a ‘feeling’. Being such a big fan of parathas, I make it with different types of stuffing. Still the basic one with potato filling is beyond comparison. In my recipe, I add a good amount of chat masala so that I don’t even need a chutney/yogurt to enjoy those. So, here comes my version of aloo paratha. You will definitely love it. WaterMark_2018-02-12-17-39-07.jpg


For Stuffing:

  1. Large Potatoes – 3 (boiled, peeled and mashed)
  2. Garlic (finely chopped) – 1 tsp
  3. Ginger (grated) – 1 tsp
  4. Green chilies (finely chopped) – 2 tsp
  5. Coriander leaves (finely chopped) – 1 tbsp
  6. Turmeric powder – 1/2 tsp
  7. Chili powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Chat Masala – 2 tsp
  10. Dry mango powder – 1 tsp
  11. Garam masala – 1 tsp
  12. Cumin seeds – 1/2 tsp
  13. Carom seeds – 1/2 tsp
  14. Oil – 2 tsp
  15. Salt – to taste

For Dough:

  1. Whole wheat flour – 2 cups
  2. Oil/Ghee – 2 tsp
  3. Kalonji or Onion seeds – 1 tsp
  4. Kasuri methi – 2 tsp
  5. Salt – to taste
  6. Water – for kneading

For Roasting Paratha:

  1. Ghee or Oil – as per requirement

Method of Preparation:

For Stuffing:

  1. Heat oil in a pan. Once the oil is hot enough, add cumin seeds and let those crackle.
  2. Then add chopped ginger, garlic and green chillies. Saute for half minute.
  3. Add mashed boiled potato and then turmeric powder, red chilli powder, coriander powder, chat masala, dry mango powder and salt to taste. Mix everything well. If required, sprinkle few drops of water.
  4. Add in garam masala and chopped fresh coriander leaves.
  5. Finally add carom seeds and turn off the heat. Keep aside to cool down.

For Making Dough:

  1. In a mixing bowl, take whole wheat flour. To it, add kasuri methi, onion seeds, oil an salt. Mix everything well.
  2. Add little water at a time and knead to form a soft dough.

For Paratha:

  1. Take a medium sized dough ball and roll it for about 4-5 inches in diameter while keeping the center portion thick and edges thin.
  2. Make a lemon sized ball out of the stuffing prepared and place it at the center of the rolled dough.
  3. Take the edge from all sides and start pleating by bringing edge portions to center and pressing together to make a ball of dough having the stuffing inside. Flatten it little using fingers.
  4. Dust with loose flour and roll gently to make a chapati sized paratha.
  5. For roasting, place the paratha on hot tawa. Cook for few seconds from both sides.
  6. Do not be in a hurry to add ghee or oil. Let it cook for few seconds. Now add ghee/oil and press lightly with the help of spatula.
  7. Roast from both the sides by flipping the paratha. Similarly proceed for the rest of the dough and stuffing.
  8. Enjoy the parathas hot with and chutney or yogurt or raita.


Nankhatai – Eggless Basic Cookies

This is the first time I did put my hands on preparing cookies. So, I started with the basic one called Nankhatai. And it turned out to be awesome and everyone in my family liked it. Nankhatai is a good tea time snack.


Here is the recipe for Nankhatai.


  1. All purpose flour – 1 cup
  2. Besan or chikpea flour – 1/2 cup
  3. Semolina or Bombay rava – 3 tbsp
  4. Powdered Sugar – 1/2 cup (as per taste)
  5. Salt – a pinch
  6. Cardamom powder – 1 tsp
  7. Melted unsalted butter – 2/3 cup
  8. Tutti frutti – for garnishing

Method of Preparation:

  1. Mix all the dry ingredients together in a mixing bowl.
  2. Add the melted butter.
  3. Make a firm dough. Prepare small dough balls out of it.
  4. Press the dough balls a little bit to flatten in shape and press the tutti frutties on top for garnishing. Place the cookie dough balls on a baking tray.
  5. Preheat oven at 150 degrees C. Place the tray in oven and let the cookies bake for 20 minutes.
  6. Let the cookies cool down completely and relish with hot tea. WaterMark_2018-01-15-18-39-51.jpg

Methi Daane ke Laddu

Methi daana or fenugreek seed is said to have a very high nutritious quotient. It helps to cure digestive problems, reduces inflammation in body, controls cholesterol level etc to name a few. Also fenugreek seed is very much beneficial for new mothers. It helps in controlling body internal temperature during winters.

So, here is a recipe for fenugreek seeds laddu apt for winters.


  1. Fenugreek seeds – 45 grams
  2. Almond milk – 200 ml
  3. Almond – 50 grams
  4. Raisins – 70 grams
  5. Desiccated coconut – 30 grams
  6. Ghee – 2 tbsp
  7. Palm Sugar or jaggery – 50 grams (adjust to taste)

Method of Preparation:

  1. Dry roast fenugreek seeds over low medium flame till light brown.
  2. Let the roasted fenugreek seeds cool down completely.
  3. Put those in a blender and grind to a coarse powder.
  4. Soak the ground fenugreek seeds powder in almond milk for minimum of three hours. The mixture becomes thick in texture after soaking.
  5. In the mean time grind almonds and raisins separately and keep aside.
  6. Now heat a non-stick pan and add ghee to it. Once ghee is hot, add the soaked mixture to it.
  7. Mix well for few minutes and then add ground almond powder to it. Stir continuously so that it doesn’t stick to the pan.
  8. Add ground raisins and mix well by continues stirring.
  9. Now it’s turn to add desiccated coconut and palm sugar. Sugar gives the hint of sweetness to the otherwise bitter fenugreek seeds. Quantity of sugar to be added can be adjusted to taste.
  10. Mix everything well till a thick mass is formed. Switch off the flame and take out on a plate. WaterMark_2017-12-02-16-27-42.jpg
  11. Let the mixture cool down slightly and make laddus out of it while it’s still warm.
  12. Tip – If mixture becomes little dry, grease your palm with ghee or almond oil while making laddus.

Chole ki Sabji (Chikpeas Curry)

Chole aka chikpeas aka garbanzo beans are said to have high protein and fiber content. Also they are said to be rich in several key nutrients and vitamins required for body. Chikpeas are considered to be one of the staple legumes in the northern parts of India.

Here is my version of preparing chikpeas curry and my family loves it.



  1. Chikpeas or Chole – 200 gram
  2. Onion – 1 Medium
  3. Tomato – 2 small
  4. Cumin powder – 2 tsp
  5. Coriander powder – 3 tsp
  6. Red chilli powder – 2 tsp (as per taste)
  7. Turmeric powder – 1 tsp
  8. Kasuri methi – 2tsp
  9. Garam masala – 1 tsp
  10. Ginger garlic paste – 2tsp
  11. Salt – as per taste
  12. Oil – 1tbsp
  13. Water – 4 cups (2 cups for boiling, 2 cups for gravy)

Method of Preparation:

  1. Soak chikpeas in water overnight. (Else boil water and put chikpeas in it. Let those boil for five minutes. Switch off flame and cover the container. Chikpeas will be ready to be cooked in one hour.)
  2. Pressure cook chikpeas in 2 cups of water and little salt. Allow 3-4 whistles. Take the boiled chikpeas in a bowl and keep aside. I generally discard the water in which it’s boiled.
  3. Cut the onion into four pieces. Slit the tomatoes little bit (in a cross mark fashion) from the skin level. This will help is peeling the skin faster. Do not cut tomatoes into pieces. WaterMark_2017-11-16-11-32-48.jpg
  4. Now boil onion and tomatoes in one cup of water. After 10 minutes switch off the flame. Take out the tomatoes and onion from hot water and let those cool down.
    Remove the skin of tomatoes and put it in blender along with boiled onion pieces. Blend and our curry paste is ready. WaterMark_2017-11-16-11-33-00.jpg
  5. Now heat the same pressure cooker in which we boiled chikpeas and add oil to it. Once oil is hot enough, add curry paste to it. Then add ginger-garlic paste and mix well.
  6. Once we get rid of raw smell of ginger garlic paste, add salt, turmeric powder, cumin powder, coriander powder, red chilli powder, garma masala and kasuri methi to the paste.
  7. Mix well and saute nicely till oil separates from the paste and it’s ready.
  8. Add two cups of water and bring to a boil. Add boiled chikpeas. Close the pressure cooker lid and wait for one whistle on high flame.
  9. Switch off and wait till pressure releases.
  10. Hot chole ki sabji is ready to be served with white rice or paratha or naan.

Eggless Chocolate Fudge Brownie

First of all, a very happy and prosperous new year to all the readers from Flavour Indulgence.

So, another year has stepped in with new hopes, new resolutions and new milestones. I hope I will be able to keep up with the milestones I have set for myself. Amen !! 🙂

I will be starting my first blog of year 2018 with a sweet dish. For this new year eve, I have prepared this egg less chocolate fudge brownies for family and friends. Everybody liked it. The chefs/home cooks out there can relate to the feeling one gets when your dish is happily relished by people around. I was ecstatic as this was the first time I tried my hands on preparing fudge brownies.


Enough of talking now.. 🙂 Let me jump to the recipe of egg less chocolate fudge brownies. Please read further.


Dry Ingredients:
  1. All purpose flour – 250 grams
  2. Corn flour – 2 tbsp
  3. Baking powder – 3 tsp
  4. Baking soda – 1.5 tsp
  5. Unsweetened cocoa powder – 3 tbsp
Wet Ingredients:
  1. Unsalted butter – 30 grams
  2. Condensed Milk – 200 ml
  3. Milk – 3 to 4 tsp
  4. Vanilla Essence – 1/2 tsp
  1. Chopped dry fruits (Cashews, Almonds, Pistachios) – a handful
  2. Choco chips – for garnishing
  3. Brown Sugar (optional) – 1 tbsp

Method of Preparation:

  1. Mix all the dry ingredients together and sieve twice so that all the ingredients will be mixed with each other nicely and air will be incorporated. Keep aside.
  2. Now in a mixing bowl, take unsalted butter (it should be at room temperature) and add condensed milk to it. Mix well with the help of a spatula or beater (do not over-beat if using a beater). Add vanilla Essence.
  3. Add brown sugar to this butter and condensed milk mixture and give a gentle stir. I like to keep the sugar crystals intact rather than melting those in butter mixture. This helps in keeping the fudge moist from inside. WaterMark_2018-01-03-16-56-11.jpg
  4. Now, to this mixture, add the mix of dry ingredients little by little. And each time mix nicely with the help of a spatula. Do not use beater here. Use cut and fold method of mixing the batter.
  5. The fudge batter will be thick in consistency unlike cake batter. If you feel that the consistency is very thick, then add few teaspoons of milk to it and mix.
  6. Pour the mixture to baking tin. Garnish the top with chopped dry fruits and choco chips. Press the dry fruits gently with hand.
  7. Preheat oven at 160 degrees Celsius. Then put the baking tin in oven for 40-45 mins. (temperature and timing may vary depending on oven performance).
  8. After 40 minutes remove the baking tin from oven and check if it’s baked properly by inserting a toothpick. If it comes out clean, then the fudge is ready. Else put it in over for another 5-10 minutes.
  9. Let the fudge coll down and then unmould it. Cut into desired shaped pieces and serve. WaterMark_2018-01-03-16-57-13.jpg

Note – Powdered sugar may be added to the butter mixture if more of sweetness is required.

Ghugni (Dried Peas Curry)

I know… It’s been so long I posted any recipe. It was so hectic for last couple of weeks that I did not have any energy left to write a post at the end of the day. And I do not feel good about it. In order to feel rejuvenated and good I had to write a post to connect to the blog family I have here.

So, today I will be writing about one of the famous street food or side dish in Odisha, an eastern state in India. Yes, it’s ‘Ghugni’. Ghugni is nothing but dried peas or yellow peas curry in an onion-tomato based gravy.

Ghugni is used as a base in most of the ‘chat’ items and as a side dish with items like idly, vada etc.

Read on further for the recipe.


  1. Dried peas or ‘sukhi matar’ – 200 grams
  2. Curry paste – 1 tbsp
  3. Oil – 2 tsp
  4. Water – 4 cups
  5. Salt – to taste
  6. Ginger garlic paste – 2 tsp
  7. Turmeric – a pinch
  8. Tamarind juice – 2 tbsp
  9. Chopped onion for garnishing

Method of Preparation:

  1. Soak the dried peas in water overnight.
  2. In a pressure cooker, boil soaked peas in two cups of water with little salt and pinch of turmeric powder. Boil for 3-4 whistles.
  3. Take out the boiled peas in a bowl. I usually discard the water used for boiling peas.
  4. Now in the same pressure cooker, add oil. Once oil is hot enough, add the curry paste and ginger garlic paste and tamarind juice. Mix well. Add little water if required.
  5. Let oil be separated from the curry paste. Then add two cups of water.
  6. Let the water boil and then add the boiled peas to it.
  7. Cover the pressure cooker and boil it for one whistle on high flame. This helps the peas to absorb curry paste flavour completely.
  8. Switch off the flame after one whistle and let the pressure go on it’s own. It may take several minutes.
  9. After the pressure is gone, open the lid. Take out curry in a serving bowl, garnish with chopped raw onions and serve hot ghugni or yellow peas curry.

Aloo Korma

Recently for a family get-together I had been given the responsibility to prepare a curry from potato.

Dum aloo is a quite loved dish in our family. But I wanted to make something different. So, I decided to make aloo korma.

Read on for the recipe.


  1. Boiled and peeled medium sized potatoes – 5
  2. Onion (medium) – 2
  3. Tomato (big) – 1
  4. Cashews (whole) – 8
  5. Oil – 1 tbsp
  6. Ginger garlic paste – 2 tsp
  7. Turmeric powder – 1 tsp
  8. Cumin powder – 2 tsp
  9. Coriander powder – 3 tsp
  10. Chilli powder – 3 tsp
  11. Garam masala – 1 tsp
  12. Kasuri methi – 1 tbsp
  13. Fresh curd – 2 tbsp
  14. Water – 4 to 5 cups
  15. Fresh cream – for garnishing

Method of Preparation:

  1. Cut boiled potatoes into uneven pieces.
  2. Soak cashews in little water for 15 minutes.
  3. Cut onion and tomato into bigger chunks. In a blender blend onion, tomato and cashew pieces together till smooth paste.
  4. Heat oil in pan and once oil is hot enough, add our onion-tomato-cashew paste to it. Be careful as it splutters while adding to the oil.
  5. Stir for few minutes and then add ginger garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala. Mix everything nicely and then add kasuri methi. Mix again and let it cook till raw smell is not there.
  6. Stir in between and cook the spice mixture till it becomes thick and oil starts separating from it.
  7. Now put the flame in low and add curd. Mix well. Let the curd mix properly for few minutes. Keep the flame low.
  8. Now add 4-5 cups of water and bring it to a boil.
  9. Add cut potato pieces and let them absorb the gravy for around 15 minutes. Keep the flame on low medium. In between mash some potato pieces with back of a spatula. This helps I giving a thick and rich texture to our curry.
  10. Switch off the flame. Gravy consistency can be adjusted by adding or reducing water quantity.
  11. Garnish with fresh cream and serve hot with roti or paratha.

Sunshine Blogger Award

OMG! I feel pretty delighted while framing this blog post. I am Subrata and this is my very first blogging award and all ‘firsts times’ definitely hold a special place in one’s heart. I started blogging recently around July last week of 2017. I feel each and every blogger around me is very very talented and there is something or the other to learn from each one of them. I am still learning and learning from the awesome writers over here 🙂

I have been nominated by my fellow blogger friend Sachu from She owns this wonderful page with varieties of delicious recipes of many categories. Please do visit her page for so many wonderful recipes.

Thank you so much Sachu for nominating my page for the award.

Now as per the rules I need to answer the questions she has asked in the award nomination. So, here are those with my answers:

  1. What was your recent kitchen disaster? :: Well, I always try to put my hands on cake decoration. This is one of the area I am trying to learn. Recently for my sister’s anniversary I baked a cake and tried to decorate it. But somehow I did not like the end result. Though taste of the cake was awesome, I failed at the decoration. Many may not agree this as a disaster, but for me it was no less than a disaster.
  2. How do you take critics of your blog? :: Constructively. I always welcome any constructive criticism for my blog.
  3. Whose your best/worst critic of your blog? :: I may be able to answer this question few months down the line. I am a beginner in blogging platform and have got many positive feedback till date.
  4. Your favorite cuisine? :: Indian cuisine is always the closest to my heart. It includes cuisines from all parts of India.
  5. If blogging was not in your life? :: Apart from blogging, my favourite pastimes are cooking, photography etc.


I am nominating below wonderful bloggers for the sunshine blogger award.

  1. Prateek @
  2. Sowmya @
  3. Pooja @
  4. Sneha @
  5. Sreelakshmi @
  6. Nadia @
  7. Vidya @
  8. Sujata @
  9. Sweta @
  10. Nisha @
  11. Ankita @
  12. Jyoti @
  13. Jyo @
  14. Delicious Addiction @
  15. Kiran @
  16. Anshu @


Some fun questions to these awesome fellow bloggers:

  1. What is your favorite ingredient to cook with?
  2. What is the ingredient you find the most difficult to work with?
  3. What else is your hobby apart from blogging?
  4. Given a chance, which cuisine would you like to experiment with?
  5. What is the maximum number of dishes you have cooked alone for any occasion and for how many people? 🙂


Happy Blogging!

Strawberry Shake with Sabja Seeds

Another breakfast drink from my kitchen 😀 . This time the main ingredients are strawberries and sabja seeds or falooda or basil seeds.

It’s strawberry season now and one can spot these beauties at fruit counters in super markets. Sabja seed or falooda is said to have lots of health benefits. It aids in digestion, helps in cooling body heat, relieves stress.. to name a few.

Read on for the extremely easy method of preparation below.


  1. Strawberry – 200 grams
  2. Fresh cream – 20 grams
  3. Sabja seeds – 3 tsp
  4. Date syrup – 1 tbsp (adjust to taste)
  5. Protein powder – 2 tsp
  6. Water – 1 cup

Method of Preparation:

  1. Soak sabja seeds in 2 tbsp of water overnight. Those will swell up after coming in contact with water.
  2. Wash and cut strawberries into half.
  3. Put cut strawberries along with other ingredients (except soaked sabja seeds) in blender and blend well.
  4. In the serving glass, add half of the soaked and swollen sabja seeds and add the strawberry shake on top of it slowly.
  5. Our beautiful and delicious breakfast drink is ready to be enjoyed.

Paneer Halwa

Paneer Halwa is a delicious sweet dish that can be served either as a snack or desert. It’s a calorie dense (good ones of course) dish. So, it should be consumed in less quantity 🙂 .

It can prepared either with store bought paneer or freshly prepared Chhena. If preparing from chhena, make sure to drain out all the water from it. It should be completely dry.

In this recipe I have used coconut sugar as sweetener. It can be replaced with erythritol or stevia in order to make the dish keto/low carb friendly. Read on for the recipe.


  1. Paneer – 200 grams
  2. Almond milk (or diary milk) – 100 ml
  3. Ghee – 2 tsp
  4. Coconut Sugar – as per taste
  5. Cardamom powder – 1 tsp
  6. Chopped almonds and pistachios

Method of Preparation:

  1. Blend paneer and almond milk together to a coarse paste.
  2. Heat a non-stick pan and add ghee.
  3. Now add the paneer mixture to ghee.
  4. Stir nicely. Add cardamom powder. Let the water content evaporate. Keep stirring in between.
  5. Once the water content evaporates, add coconut sugar, chopped almonds and pistachios. Coconut sugar gives a lovely caramelized color to the halwa.
  6. Keep flame on medium and the mixture structure become little crumbly.
  7. Switch off the flame. Garnish with dry fruits and serve.