Wheat dosa

A healthy instant dosa variety made from wheat flour or atta ideal for early morning breakfast or even for tiffin box. Unlike the other traditional south Indian dosa recipe, atta dosa does not require fermentation and batter can be prepared within minutes.


▢½ cup wheat / atta

▢½ cup rice flour

▢2 tbsp rava / semolina / sooji

▢1 tbsp curd

▢1½ cup water (or as required)

▢½ onion (finely chopped)

▢1 inch ginger (finely chopped)

▢1 green chilli (finely chopped)

▢2 tbsp coriander (finely chopped)

▢2 tbsp curry leaves (finely chopped)

▢1 tsp cumin / jeera

▢1 tsp salt

▢oil for roasting


  • firstly, in a large mixing bowl take ½ cup wheat, ½ cup rice flour, 2 tbsp rava and 1 tbsp curd.
  • add in 1 tbsp curd and 1 cup water.
  • whisk well making sure there are no lumps.
  • further add ½ onion, 1 inch ginger, 1 green chilli, 2 tbsp coriander, 2 tbsp curry leaves, 1 tsp cumin and 1 tsp salt.
  • also add ½ cup water or as required and prepare a flowing consistency batter like of rava dosa. else the dosa will not be crisp.
  • rest for 20 minutes or till flour absorbs water.
  • now check for consistency and add more water if required.
  • now carefully pour the dosa batter over hot tawa.
  • sprinkle ½ or 1 tsp of oil from the top.
  • furthermore, let the base turn crispy golden brown. keep on medium flame to cook.
  • finally, serve instant wheat dosa immediately with coconut chutney.

Rajgira ka Thepla


  • Amaranth seed flour (Rajgira ka atta) 1 cup
  • Whole wheat flour 1 cup
  • Sesame seeds 1 teaspoon
  • Fresh coriander leaves chopped 2 tablespoons
  • Green chillies finely chopped 2
  • Ginger finely chopped 1 inch
  • Yogurt 2 tablespoons
  • Salt to taste
  • Turmeric powder 1/2 teaspoon
  • Oil 2 tablespoon to cook


Step 1

Take amaranth seed flour in a mixing bowl, add whole-wheat flour, sesame seeds, green chillies, coriander leaves, ginger, yogurt, salt and turmeric powder and mix well. Add sufficient water and knead into a semi-soft dough. Add 2 tbsps oil and knead till it is well incorporated. Cover with a damp muslin cloth and set aside for 10-15 minutes.

Step 2

Divide the dough into equal portions and shape into balls. Dust the work-top with whole-wheat flour and roll each ball into a thepla,

Step 3

Heat a non-stick tawa, place each thepla on it, and cook till the underside is almost done. Flip, drizzle a little oil and flip again. Drizzle a little oil on the other side too and cook, turning side till both sides are light brown and crisp.

Step 4

Keep the Theplas on serving plates and serve hot with green chutney.

Rajgira Thepla Nmami Life

Raw Banana Fry

The raw banana fry recipe is simple and easy to prepare, yet some tips and suggestions while frying it. Firstly, the raw banana can be sliced into any shapes as desired. In this recipe I have sliced it to cylindrical shape but can also be shaped to cubes or slices as per your preference. Also make to slice them thin so that they can get cooked easily and quickly


  • ▢400 grams raw banana
  • ▢¼ tsp turmeric
  • ▢1½ tsp sambar
  • ▢¼ tsp pepper (crushed)
  • ▢½ tsp salt
  • ▢2 tbsp oil
  • ▢1 tsp mustard
  • ▢½ tsp Urad dal
  • ▢½ tsp cumin / jeera
  • ▢½ tsp fennel / Saunf
  • ▢1 dried red chilli
  • ▢pinch hing / asafoetida
  • ▢few curry leaves
  • ▢2 tbsp water


  • firstly, peel the skin of 2 raw banana (approx. 400 grams)
  • slice the raw banana to slight thick size. you can alternatively cut in cubes.
  • add ¼ tsp turmeric, 1½ tsp sambar powder, ¼ tsp pepper and ½ tsp salt.
  • coat the spices well to raw banana. keep aside.
  • now in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, ½ tsp cumin, ½ tsp fennel, 1 dried red chilli, pinch hing and few curry leaves.
  • further, add spiced raw banana slices.
  • stir-fry for 2 minutes till raw banana gets coated well with oil.
  • spread the raw banana uniformly over kadai.
  • now sprinkle 2 tbsp oil.
  • cover and cook on medium flame for 10 minutes.
  • stir occasionally to prevent raw banana from burning.
  • now spread the raw banana again and cook for 2 minutes, without covering to make raw banana fry crisp.
  • finally, serve raw banana fry / vazhakkai fry with hot steamed rice as a side dish with rasam.
Vazhakkai Varuval / Raw Banana Fry Recipe | Steffi's Recipes

Chicken Egg Wrap Recipe

Fond of wraps and rolls, then this quick and easy recipe will satiate your soul with its amazing taste and flavors. Chicken Egg Wrap is a delicious recipe, which you can easily make for a quick snack. Just a few ingredients and voila! Be it for sudden hunger pangs or a planned evening with friends food happens to be the soul of everything; so spruce up your evenings with this hearty and healthy chicken wrap! Chicken and eggs are generally a great combination as it is both tasty and healthy. Both are a good source of protein which makes this recipe a full of rich proteins. Cheese and seasoning add the flavor to the recipe, and it is optional to add lettuce. It can also be served as breakfast as it is fulfilling and you won’t feel hungry for a few hours. Prepare this recipe with chicken strips, eggs, cheese and whole wheat tortilla. It can serve as a meal at game nights, kitty party, pot luck, etc. Make it in a few simple steps and enjoy it with family and friends.


  • 2 egg
  • 5 pieces lettuce leaf
  • 2 tortillas
  • black pepper as required
  • 1 chicken breasts
  • 50 gm cheese sauce
  • salt as required
  • 2 tablespoon butter

How to make Chicken Egg Wrap

  • Step 1. Wash the chicken and prepare the chicken strips.To make this quick chicken recipe, begin with cleaning the chicken with lukewarm water and drain the excess water. Next, take a pan over medium heat, add some butter. Once the butter starts melting, add chicken, salt and pepper, cook the chicken properly. Then cut the strips out and keep aside. (Note: Make sure the chicken is crispy.)
  • Step 2. Cook a thin egg omellete. Whisk the egg and add some salt and pepper for seasoning. Pour it into a pan and make a thick omelette.
  • Step 3. Layer the ingredients in the flour tortilla. Layer the egg, lettuce, chicken on the flour tortillas and add cheese sauce. Roll up the tortillas.
  • Step 4. Heat in a griddle. Heat the chicken and egg wrap in a griddle for a minute. Turn it gently and make sure it cooks on all sides for a crispy taste and serve immediately.

Farali Pattice

Indian females tend to do fasting for various occasions. So there is no thing called breakfast or lunch for an Indian women when she is fasting. These women tend to make fast recipes for themselves or any other family member who is on fast. This recipe one such fast recipe. Its light and is consumed either with curd or some coriander chutney


  • 3 Large Potatoes, boiled and peeled
  • 3 tbsp kuttu ka atta/ Rajgira atta
  • Sendha Namak, to taste
  • Oil, For shallow frying

For stuffing

  • ¼ Cup Coconut, grated
  • 4 tbsp Peanuts, slightly crushed
  • 2 tbsp Cashew nuts, crushed
  • ½ tsp Sugar
  • 1 tsp oil
  • 2 Green chillies, crushed
  • Coriander, chopped
  • Sendha namak, to taste


  • Heat a pan on medium flame. Add coconut and sauté for 4 mins.
  • Now add peanuts and cashew nuts. Sauté again for 2 mins.
  • Now add green chili and sauté.
  • Add sugar, salt and chopped coriander leaves. Mix well and switch off the flame.
  • In a bowl add in the mashed potatoes and combine with any fasting flour. Add salt and mix well. Form dough and keep aside.
  • Now take the potato dough and divide into equal portions.
  • Take each portion and roll in between your palms and flatten it bit. Add 1 tbsp of prepared stuffing and seal the edges. Repeat with others.
  • Heat oil in a pan for shallow frying. Fry the pattice from both the sides till golden brown.
  • Serve hot with
Farali Pattice | Ranveer Brar

Garlic Cheese Bread Sticks


1 stick butter

3 cloves garlic, minced 

1 loaf French bread, cut in half lengthways 

Two 6-ounce balls fresh mozzarella, sliced 

1 tablespoon chopped fresh flat-leaf parsley


  1. Set an oven rack on the bottom position and preheat the oven to 450 degrees F.
  2. Melt the butter in a pan with the garlic and bring to a simmer. Brush the garlic butter over the bread, lay slices of the mozzarella on top and sprinkle with the chopped parsley.
  3. Put the bread onto a baking sheet and cook on the bottom rack for about 10 minutes.



1 1/2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/8 teaspoon freshly ground nutmeg

2 large eggs, at room temperature

1 1/4 cups milk, at room temperature

1/2 teaspoon pure vanilla extract

3 tablespoons unsalted butter, plus more as needed


  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  2. In another bowl, beat the eggs and then whisk in the milk and vanilla.
  3. Melt the butter in a large cast iron skillet or griddle over medium heat.
  4. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
  5. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  6. Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

Middle Eastern Chicken Shawarma


  • For the Marinade
  • 1 cup (plain curd)
  • 1/4 cup vinegar
  • 2 cloves garlic (crushed)
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cardamom pods
  • 1 teaspoon allspice
  • 2 tablespoons lemon juice (from 1 lemon
  • For the Chicken
  • 1 1/2 pounds chicken thighs or breasts (boneless, skinless, thinly cut)
  • For the Sauce
  • 1 cup tahini
  • 2 cloves garlic (crushed)
  • 1/4 cup lemon juice
  • 2 tablespoons yogurt
  • For the Sandwich
  • 1 onion (thinly sliced)
  • 1 to 2 tomatoes (thinly sliced)
  • 1 cucumber (thinly sliced)
  • 1/2 teaspoon sumac
  • 1/2 cup fresh parsley (finely chopped)
  • Optional: pickle slices
  • 8 small pita breads (4 large pita breads)

Steps to Make It

Note: while there are multiple steps to this recipe, this chicken shawarma dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Marinade

  1. Gather the ingredients.
  2. In a large bowl, combine yogurt, vinegar, crushed garlic, pepper, salt, cardamom, allspice, and juice of 1 lemon, until well mixed. 
  3. Add chicken, coating well with marinade. If mixture seems too dry, add olive oil, 1 tablespoon at a time, until you’ve achieved the right consistency. Cover and refrigerate at least 8 hours, preferably overnight.

Cook the Chicken

  1. In a stockpot or large saucepan, cook chicken over medium heat for 20 minutes or until done. Be sure not to overcook!
  2. If chicken becomes a little dry, add a few tablespoons of water.
  3. When the chicken is done, you can shred it or leave it in larger slices.

Prepare the Sauce

  1. Gather the ingredients.
  2. While the chicken is cooking, prepare the sauce. In a small bowl, mix together tahini, crushed garlic, 1/4 cup lemon juice, and 2 tablespoons yogurt, mixing well. Set aside.

Assemble the Sandwich

  1. Gather the ingredients.
  2. To a large bowl, add onions, tomatoes, and cucumbers, and sprinkle with sumac. Add the parsley and optional pickle slices and mix well. Set aside.
  3. Place enough chicken on each pita so that it covers 1/4 of the bread. Add veggies and pour some sauce over all. Roll like a burrito and you have shawarma! You also can slit the pita open to form a pocket and stuff it.

Paneer Bhurji Wraps

Paneer Bhurji Wraps Recipe is a healthy and delicious protein enriched recipe which you can prepare in less than ten minutes. It is prepared using very simple ingredients making it a wonderful evening snack or even pack it for your kids lunch box.


  • 4 Tortillas
  • 1 cup paneer ( cottage cheese) , grated
  • 1 Onion , finely chopped
  • 1 Tomato , finely chopped
  • 1 Green Chilli , finely chopped
  • 4 tablespoons Coriander (Dhania) Leaves , finely chopped
  • 2 teaspoons Sunflower Oil
  • Salt , to taste

How to make Paneer Bhurji Wraps Recipe

  1. To begin making the Paneer Bhurji Wraps Recipe, heat oil in a wok, add the chopped onion and saute till they turns soft and translucent.
  2. Once the onions have softened, add the tomatoes, green chillies and cook until the tomatoes are half done.
  3. Add the grated paneer, season with salt and mix well. Let it cook for 2 minutes with the lid closed.
  4. Once the paneer is cooked, add the coriander leaves and give it a good stir and switch off the heat.
  5. Now, heat the tortilla wraps in a skillet in medium flame using a little oil if you prefer and keep aside.
  6. To arrange the Paneer Bhurji Wraps, take each tortilla wrap and fill 2 to 3 tablespoons of the paneer filling in the middle.
  7. Fold one third of the tortilla wrap at the bottom and then flap over the sides. 

Sabudana Thalipeeth -Maharashtrian Style

Sabudana Thalipeeth is an authentic Maharashtrian recipe that is ideal for those heavy fasting days. Easy to make, this Sabudana Roti is a very yummy and filling dish. Sabudana Thalipeeth is an authentic Maharashtrian recipe that is ideal for those heavy fasting days. Easy to make, this Sabudana Roti is a very yummy and filling dish.

This makes a great lunch box treat. This Sabudana Thalipeeth is definitely a healthy treat for all age groups. You can enjoy this with curd


1) 1 cup Sago (Sabudana)

2) 1 boiled and mashed  potato

3) 1/4 cup Peanuts crush

4) 4 chopped green chilies

5) 1/2 tbsp lemon juice

6) Coriander leaves

8) Cumin Seeds

9)  Salt as per taste

10) 1/2 tsp sugar

11) 1/2 cup ghee

For Serving:

1) 1 Cup Yogurt


Wash sabudana & drain it,  Keep aside for 5-6 hours.

If required sprinkle little water.

In a heated pan dry roast the peanuts till they crisp. Keep aside to cool down.

Peal peanuts.

Grind peanuts along with green chilies make a crush of it.

In mixing bowl add sabudana, boiled and mashed  potato, peanuts crush, cumin seeds, coriander leaves, lemon juice, sugar and salt.

Mix and knead well. Divide dough into equal  small balls.

Take a plastic thin, spread little ghee on it.

Take one ball of dough place it on plastic sheet and press it down with your fingers to roll it out. If it feels sticky, use little water.

Now heat tava and put thalipeeth on heated tava. Drizzle some ghee.

Cover with lid and let it cook on medium heat.

Fry from both the side till golden brown.

Serve hot with fresh yogurt.