Tag Archive | breakfast

Spinach Green Onion Paratha

Palak Hari Pyaz ke Paratha stuffed with Paneer Onion Bhurji | Spinach Green Onion Paratha-Indian Flat Bread stuff with Cottage Cheese Onion stuffing


Spinach and Green Onion Paratha stuffed with Paneer Onion mixture. The perfect stuffed Indian Flat Bread made with fresh Spinach, Green Onions and stuffed with sautéed Onions and Paneer (cottage cheese) lightly flavored. These parathas are so delicious and healthy …packed with Iron,Vitamin K and Calcium.  The perfect meal to enjoy anytime, any day with your favorite pickle, yogurt or a side dish of your favorite subzi.


As I say, summer time is the best. Nothing beats freshly grown vegetables and nothing taste better than garden fresh vegetables. This year we’ve planted red onions and white onions, but onions do take a longer time to grow. As we all may know that the greens from the onions are edible and super delicious when added into any dish. We have a neighbor that loves to garden and he also grows many different vegetables, but his biggest harvest is onions. This year he had also planted spinach (palak) and as a nice neighbor he always shares with us and that’s how I ended up with triple the amount of spinach.

This is when I got inspired to make a dish combined with spinach and green onion also known as scallions. These greens are packed with many different health benefits as per research and that’s why I love to incorporate them into my dishes.These parathas were a creation of my own, cause I wanted to make this dish a bit more interesting and filling. I decided to make a simple but delicious paneer bhurji to fill inside the parathas to boost up the flavor. I love paneer, but I also know a lot of people don’t like it ….why I don’t understand? 🙂 No worries paneer can be substituted with tofu or if your completely not into vegetarian food then stuff it with your favorite meat.


This time around flavors or spiciness was not a problem, I wasn’t cooking for little ones ….this was made purely for me and my dear husband. Yes! we have become empty nesters for about a week now, our little ones are enjoying sleepover with their cousins for the last two weeks of summer vacations. 🙁  very lonely and missing them, but no worries soon their smiling faces will be back and life hearing “mummy” one million times a day will resume. Can’t wait! 🙂 🙂

Paneer Bhurji is a very popular dish made in North India, and is enjoyed with roti. I’ve made a sandwich out of paneer bhurji called “Paneer Bhurji Sandwich”, there is actually no set ingredients for this dish, it’s lightly flavored with your choice of vegetables and mixed up with paneer (cottage cheese) or can be substituted with tofu. My Spinach Green Onion Parathas are slightly different because I flavored the parathas in a Gujarati style and prepared the stuffing in a more North Indian style but slightly on the lighter side to combine the two flavors.


Spinach Green Onion Paratha stuffed with Paneer Bhurji is a great breakfast, lunch or dinner idea. I made these for dinner and serve them with a dry Aloo Palak subzi- Dry Potato Spinach curry  and sweet mango pickle called Gori keri and a tall glass of Salty Lassi. The choice is yours ….no set rules enjoy it any way you like it.

So, lets start preparing these awesome and delicious “Spinach Green Onion Paratha stuffed with Paneer Bhurji”  🙂


Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 7-8

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Scrumptious, delicious and healthy garden fresh "Spinach Green Onion stuffed Paneer Bhuji Paratha


  • 1 1/2 cup - Whole Wheat Atta
  • 2 cups- Fresh Spinach; washed and finely chopped
  • 1 cup- Fresh Green Onions; washed and finely chopped
  • 1 1/2 tsp. - Ajwain (Carom Seeds)
  • 1 tbsp. - Garlic Powder
  • 1 tbsp. – Sugar
  • 1 tsp. – Red Chili Powder
  • 1 tsp. – Turmeric Powder (haldi)
  • 2 tbsp. – Oil
  • Salt to taste
  • Water as needed
    Paneer Bhurji Stuffing
  • 1 medium Red Onion - finely chopped
  • 1 cup - Springs of Green Onion - finely chopped
  • 2 cloves garlic – grated
  • 2 Green Chilies – finely chopped
  • 1 tsp. - Ginger - grated
  • 1 1/2 cups - Crumbled Paneer (chhena)
  • 1 tbsp. - Oil
  • 1/2 tsp. - Cumin Seeds (jeera)
  • 1 tsp. Red Chili powder
  • ½. – Red Chili Flakes
  • 1 tbsp. – Paratha Masala
  • Pinch of asafetida - Hing
  • Salt to taste
  • Oil 3 tbsp. + to roast the parathas


Dough Preparation

Take a mixing bowl, add flour and all ingredients for dough preparation except water; mix well. Using warm water make it into soft and smooth dough & cover it and keep it aside for about 10-15 minutes.

Stuffing Preparation

Heat oil in a kadai on medium heat, when oil is warm add in cumin seeds, wait for them to splutter, then add in asafetida (hing), finely chopped onions, garlic, green chili, and ginger sauté well until onion are slightly pinkish.

Add in all dry ingredients and give it a good mix. Sprinkle a few drops of water on the mixture to avoid spices from burning and let it cook for about minute.

Now add in green onion and paneer. Mix it all well and turn off heat. Empty mixture into another bowl and keep aside to cool down completely.

Paratha Preparation

Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.

On to a well-floured surface, take one dough ball and roll out to about 3" disc, keep one paneer ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.

Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.

Remove from tawa, Spinach Green Onion stuffed with Paneer Bhurji is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle or subzi.




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Pineapple Pear Avocado and Orange Juice Smoothie

Pineapple Pear Avocado and Orange Juice Smoothie – The perfect start to your morning!



The perfect drink to start your day has got to be a nice tall glass of freshly blended Pineapple Pear Avocado and Orange Juice Smoothie. Nice ripe bosc pear , ripe avocado and frozen chunks of pineapple with a huge splash of orange juice all blended together into a nice smooth smoothie. What more do you want? A complete refreshing, tasty and healthy drink to energize your morning.


I love my morning tea the really Indian Chia, who doesn’t? 🙂 But, this week I had decided to change things up by starting my day with a nice glass of freshly made smoothie or juices. So far I’m enjoying it a lot. First, thing in the morning the body needs to be energized and I find that tea (chai) helps me wake up, but doesn’t always make me feel refreshed. With all the different smoothies that I’ve been making the body not only feels refreshed, but make me feel like the body is getting cleansed at the same time. A wonderful feeling! 🙂

Smoothies are a regular in my house, I pack a huge bottle everyday for my husband so he can enjoy that same freshness for an early morning snack or a great afternoon snack. After school, my kids get to enjoy the same great tasting smoothie. I honestly will share that some days some of the smoothies don’t taste the greatest due to the nature of the fruit or vegetable. We have learned to put all that bad vibe aside and have started just to enjoy the goodness of these smoothie. Yes! also my kids enjoy it a lot …sometimes to the point where their want more and more. Makes me feel good ! 🙂


Pineapple Pear Avocado and Orange Juice Smoothie is a super simple and totally healthy drink. It’s quick to make, but there is one little secret that I makes this smoothie super tasty. Be sure to use only ripe “Bosc Pear” and let your “Avocado” ripen up …not to the point where it turn dark brown inside, but till it’s nice and soft on the outer core, and green on the inside. I used frozen pineapple chunks in this recipe and avoided the ice cubes and added a huge amount of orange juice to balance out the sweetness. This smoothie is a bit sweet but more over to the tangier side and the color is a nice mellow yellow.

Be sure to try it out and let me know what you think. Also check out some of my other wonderful smoothies to start your day off; Mango Pineapple SmoothieKale Mango Berry SmoothieSummertime Mix Fruit Smoothie and lots more at Smoothie/Juices/Drinks.


Pineapple Pear Avocado and Orange Juice Smoothie

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 3-4

Pineapple Pear Avocado and Orange Juice Smoothie

Super delicious and healthy Pineapple Pear Avocado with Orange Juice Smoothie to start your day!


  • 2 - Ripe Bosc Pear; peeled, seeded
  • 1 - large ripe Avocado; peeled and seeded
  • 1 cup - frozen Pineapples
  • 2 cups - Orange Juice
  • 1 cup - Cold water


Combine all ingredients into a blended and blend til a nice smooth consistency reached.

Pour into desired glass and serve cold


If not using frozen pineapple then add in 1 cup of ice cubes






Moong Dal Dhokla

Moong Dal Dhokla | Split Yellow Gram Dal Savory Cake


A very nice traditional Gujarati savory breakfast or a great tea time snack, Moong Dal Dhokla (Yellow Split Gram Dal Savory Cake). Dhokla is a very popular Indian snack originated from the State of Gujarat and the good old fashion way of making it is by fermenting Chana dal and rice mixture. This Moong Dal Dhokla is a non-traditional, no fermentation, soft spongy, savory steamed cake, infused with sugar lemon water,garnished with tempered mustard seeds, sesame seeds, green chili and freshly chopped coriander (cilantro).


Dhokla’s are also made in many different variations like Khatta Dhokla, Instant Besan Dhokla, Sandwich Tiranga Dhokla.  They’re also made with different dals, sooji or semolina and instant dhoklas are made with besan or chick pea flour. Savory cake seasoned and steamed into a spongy cake, then drizzled with a spicy tempering mixture, of mustard seeds, sesame seeds. Also, Gujarati food is famous for a touch of  sweetness in every dish. For this recipe on Moong Dal Dhokla, I’ve infused it with a sugar lemon solution that gives it a mild sweetness in dhokla by sprinkling the steamed savory dhokla cake with some lemon-sugar water.

Dhokla’s hold a very fond memory in my heart. I grew up watching my mum and grandma making dhoklas everyday. No! we didn’t eat dhokla everyday :), we had a  family business; Indian grocery store and Gujarati food restaurant and the most popular items that were sold in our stores were Khaman Dhokla, Batata Vada (Indian Spicy Potato Balls) and Vatana (Green Peas) Kachori. All of these items were made daily fresh by mum and grandma….people use to come from far away to buy and also pre-order for large parties. Those were the wonder days! 🙂


The best part of this recipe is that no fermentation is required, only soaking dal for 6-8 hours. Instant Dhokla is just like quick bread recipes, it needs a chemical leavening agent to make it instant. The most frequent agent used in dhokla is Eno’s Fruit Salt, a combination of citric acid and sodium bicarbonate (baking soda). When Eno is added to the dhokla mixture, the two chemicals react creating foamy bubbles trapped in the batter to result in a lovely spongy cake.

Dhokla’s are sold in many Indian Restaurants or grocery stores. Sold either pre-packed containers or huge trays displayed on counter tops of soft yellow spongy delicate square dhoklas garnished with a nice spicy tarka (tempering) and loads of freshly chopped coriander (cilantro).


This is a completely super healthy and nutritious snack. It’s best when served with nice spicy and tangy chutney like Green Coriander ChutneyMint Coriander Chutney or Mumbai Style Green Chutney. Moong Dal Dhokla is an absolute delicious breakfast accompanied with a hot cup of Mint Chai (Tea).


Moong Dal Khaman Dhokla

Prep Time: 6 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 6 hours, 30 minutes

Serving Size: 5

Moong Dal Khaman Dhokla

Mouth-watering Soft Spongy Moong Dal Dhokla


  • 1 cup - Yellow Split Moong Dal (soaked overnight or 5-6 hours and drained)
  • 1 tbsp. - roughly chopped Green Chilies
  • 1 tbsp. - roughly chopped Ginger
  • 1/2 tsp. - Turmeric Powder (haldi)
  • pinch of asafoetida (hing)
  • 1 tbsp.- Oil
  • 1/2 tsp. - Eno Fruit Salt
  • Salt to taste
    Sugar/Lemon Solution
  • 3 tbsp.- water
  • 1 tbsp.- sugar
  • few drops of lemon juice
  • 2 tbsp.- Oil
  • 1/2 tsp.- Mustard Seeds
  • 1/2 tsp.- Sesame Seeds
  • couple of green chillies
  • Freshly finely chopped Coriander leaves


Heat water for 1 minute, add in sugar and lemon juice; mix well and keep aside.

Combine the soaked Moong dal, green chillies, ginger and 5-6 tbsp of water in a mixer and blend to a smooth paste.

Transfer into a bowl, add in remaining ingredients except the Eno Fruit Salt and mix well.

Pre-heat steamer, grease a a 8" diameter thali or cake pan. Just before steaming, add in Eno Fruit Salt and 1 tsp of water to batter. Once bubbles start to form, mix batter gently till completely combined.

Pour batter into greased thali or cake pan, place in steamer and steam for 15 minutes. Poke knife or toothpick into center and if comes out clean, then dhokla is ready.

Cut into square pieces; pour/infuse sugar/lemon solution all over dhokla, Keep aside to cool down.

Prepare tempering;

Heat oil in a small sauce pan.

Add in mustard seeds and let them splutter. Then add in sesame seeds and brown them. Add in green chilies and remove from stove top and cover for 60 seconds.

Uncover and carefully add in freshly chopped coriander leaves and stir. Pour tempering all over dhokla.

Serve hot with your favorite chutney.


Hope you enjoyed this recipe. Do check out more of my great breakfast recipes to enjoy;Aloo Methi Lehsun ParathaMethi Palak PakoraMethi Kela Na Bhajiya and Carrot Zucchini Paratha.

Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

Don’t forget to subscribe to my blog via email for great updates, newsletters and never miss a posting on some great interesting and delicious recipes.




Double Cheese Toasted Coriander Chutney Sandwich

Desi Indian Style “Double Cheese Toasted Veggie Coriander Chutney Sandwich”


Who doesn’t love cheese? My love and passion for cheese is unconditional. It’s so delicious when it’s completely melted. Well if you’re thinking that this is just another ordinary sandwich. …will absolutely not! Because it’s got that Desi Indian style twist. First of all it’s made using healthy choice multi grain bread, with four different  super delicious cheese slices, Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese and Colby Jack Ripen Cheese. Freshly made coriander  (cilantro) Chutney with freshly sliced tomatoes, cucumbers and red onions seasoned with salt & pepper and toasted till nice and golden brown.


Sandwiches are my number one to go foods. They’re so versatile, enormous  topping ideas, countless choices of bread, delicious choices of home-made or store-bought spreads, different flavors of cheeses and completely optional to grill, toast, bake or eat just the way it is.

Many of us are on a tight schedule and have no time to prepare a healthy breakfast, lunch or dinner. That’s when these delicious sandwiches come in handy. A lot of my sandwiches are triggered to satisfy the little tummy 🙂 … Yes my little munchkins. I like to make sure that they are getting a healthy breakfast or lunch and an absolute filling dinner. All these sandwiches are a great idea for lunch box, tiffin box, picnic, brunch, gathering or simply a fast go to snack. Completely fresh and filling. Some of my other great sandwiches that are mouth-watering and filling Grilled Scrambled Tofu Veggie SandwichPaneer Bhurji Sandwich and Cucumber Cheese Chutney Sandwich.


That’s why it’s always great to have bread cheese and some veggies on hand. Green Coriander Chutney  that I’ve made here for this sandwich is also a great condiment to have ready in the fridge. This chutney has a fridge life of up to six days which is perfect. Chutneys are another great versatile condiment can be used in many different ways. Many other chutneys go great with sandwiches like Mint Coriander Chutney and Mumbai Style Green Chutney.

Corriander ChutneySandwiches can be prepared the night before or prepared fresh in the morning. Life has become so simple and easy for us that now we have all kinds of gadgets and equipment that make life simple and stress free. Sandwich toaster or Panini grills work great when making sandwiches. Prepare sandwich, set timer, place sandwich and close cover! Sandwich ready ! 🙂

Try it out ! My double cheese toasted veggie coriander chutney sandwich is guaranteed to satisfied the hungry tummy anytime.

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 2

Double Cheese Toasted Veggie Coriander Chutney Sandwich

Desi Indian Style toasted Double Cheese Veggie Sandwich with Green Coriander Chutney


  • 4 slices Multi-Grain Bread (white or whole wheat)
  • Tomato - thinly sliced in round rings
  • Cucumber - thinly sliced in round circles
  • Red Onion - thinly sliced in rings
  • 2 slices - Pepper Jack Monterey Jack with Jalapeño Peppers
  • 2 slices - Mild Cheddar Cheese
  • 2 slices - Colby Jack Ripen Cheese
  • 2 slices - Swiss Cheese
  • Salt to taste
  • Pepper to taste
  • Butter or Margarine to spread on slices of bread
  • Green Coriander Chutney ; click on link for full recipe


Take 2 slices of bread; on one side spread butter/margarine and other side "green coriander chutney"

Bread with the chutney on it; place 2 slices of cheese (use two different flavors) on top place few slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to you liking. (If you like mayonnaise add in now). Place the other 2 slices of cheese on top and cover with bread slice with butter/margarine on it.

Place sandwich on sandwich toaster/panini grill. Toast until nice golden brown.

Serve nice and warm with ketchup or your favorite sauce.


Any cheese of your choice can be used.

Any chutney you like can be used.

Toasting or Grilling is optional.

Any choice of bread can be used.


Hope you enjoy making sandwiches as much as I do. Do check out of my other recipes to enjoy; Grilled Scrambled Tofu Veggie SandwichPaneer Bhurji Sandwich, and Cucumber Cheese Chutney Sandwich

Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

Don’t forget to subscribe to my blog via email for great updates, newsletters and never miss a posting on some great interesting and delicious recipes.




Grilled Scrambled Tofu Veggie Sandwich

Grilled Scrambled Tofu Veggie Sandwich with Provolone Cheese




Are you a big fan of grilled cheese? Well, I am and I just love any kind of grilled cheese sandwich, especially when the cheese is completely melted. Making sandwiches are my all time favorite, their easy to make, very tasty, very quick to make and completely filling.  This hearty scrambled colorful golden tofu sandwich packed in rye bread with slices of provolone cheese grilled is too good to eat only for breakfast. It’s also makes a great incredible weeknight meal.





I’m a total vegetarian and so is my family, but there was a time when we did consume eggs at home for things like omelette, scrambled eggs and baking. We grew up thinking that we were not getting all of the nutrients, vitamins and minerals as required by just consuming vegetables and lentils so we had to combine our meals with eggs to balance out things. Well ! that theory was absolutely wrong! It’s been now many years since we all gave up eggs, but to be honest I don’t miss it at all.

The versatility of tofu is absolutely amazing, it’s one of the most miraculous adaptable plant-based products. Tofu has the power to take on what ever flavor you choose to give it. I’ve started to consume tofu in many of my dishes, as a vegetarian I find this to be an absolutely great go-to source of protein.  Many people have their own opinions on soy-based products and controversy surrounding soy-based products. For me tofu is a great new experience and love the versatility and the health factors related to TOFU.




This sandwich is super delicious !  it’s a bit spicy, a bit tangy, a bit gooey, but completely mouth-watering. The best part of this special scrambled tofu veggie sandwich is that it can be made the night before and prepared and grilled or toasted in the morning for the perfect breakfast or prepare it and take it for lunch. It’s completely revolutionary …let you imagination go wild, to me sandwiches are fun, creative and so versatile. No set ingredients or recipe to follow, there’s no right method to make it …. you can grill it, toast it, fry it or bake it.

I have posted other great sandwich recipes before like Paneer Bhurji Sandwich which has been recognized and published in the Helping the Homemaker Article as 100 Healthy Breakfast ideas. Another great breakfast/lunch or even snack,picnic idea is the Cucumber Cheese Chutney Sandwich or the Egg-less Spinach Tomato Omelette Sandwich. Another great thing about these sandwiches is that I like to use Chutney as a spread which gives it that extra kick and taste mind-blowing. Some of the chutneys that I use on my sandwiches are Green Coriander Chutney, Mint Coriander Chutney and Mumbai Style Green Chutney.

Cheese is just another great addition to any sandwich. Cheeses come in many different varieties, flavors and textures. My all time favorite is Provolone Cheese which we buy right from the Italian Deli. This cheese has the sweet mild flavor, when melted it’s got just the perfect smoothness and creaminess.


Grilled Scrambled Tofu Veggie Sandwich

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 24 minutes

Yield: 3

Grilled Scrambled Tofu Veggie Sandwich

Delicious mouth-watering Grilled Scrambled Tofu Veggie Sandwich


  • 1 1/2 cup - crumbled firm/extra firm Tofu
  • 1 medium - Green Bell Pepper -finely chopped
  • 1 medium - Red Bell Pepper -finely chopped
  • 1 medium - Red Onion - finely chopped
  • 1 cup - Mushroom - finely sliced
  • 2-3 - Garlic Cloves - finely minced
  • 2 springs - Green Spring Onion - finely chopped
  • 1 tsp - Jeera (cumin seeds)
  • 1/2 tsp - Turmeric Powder (haldi)
  • 1 tsp - Red Chili Powder
  • Red Chili Flakes - optional adjust to your liking
  • 1 tsp.- Italian Seasoning
  • 2 tbsp. - Fresh Coriander - finely chopped
  • Salt to taste
  • 1 tbsp - Oil
  • 6 slices - Provolone Cheese (Any cheese of your choice)
  • 6 slices - Bread ( I used Rye Bread)
  • Spread - Fresh Green Coriander Chutney
  • Butter/Margarine - Pan frying or Grilling Sandwich (optional)


Heat oil in a kadai or wok, once hot add in jeera saute for 30 seconds;add in onion and garlic and cook till slightly golden brown.

Add in all of the bell peppers, mushroom, green onion; cook for about 5 minutes. Now add in all of the spices; red chili powder, turmeric powder, red chili flakes,salt to taste,Italian seasoning and tofu and give it a good mix. Let it cook for another 5 minutes. stir frequently. **do a taste test and adjust spices**

Add in fresh coriander leaves and toss all together well and keep aside. Let mixture cool down for at least 5 minutes.

Take a bread slice spread your favorite chutney or butter/margarine; place two slices of cheese side by side; and spoon some filling onto the cheese and spread to cover cheese, spread butter/margarine on other slice of bread and cover sandwich. Grill it or toast it on a sandwich toaster or pan fry it on a tawa (fry pan).

Serve it hot !