Mooli ke parathe (Stuffed Radish Indian Bread)!!

Onmyplate today is “Mooli ke parathe (Stuffed Radish Indian Bread)”.

Radish is well known all over the world and is widely used in salad, vegetarian and non vegetarian food since it is sweet in taste and juicy too!!


  • Atta (Whole wheat flour) 2 cups
  • Grated Radish 1 cup
  • Curd 3/4 cup
  • Grated ginger 1 tbsp
  • Ajwain (Carom) seeds 1/2 tsp
  • Fresh green chili 2 chopped
  • Salt 1/2 tsp or according to taste
  • Oil 1 tsp


  • Mix all the ingredients and knead into a soft dough, add little more curd if required
  • Divide the dough into equal portions
  • Roll out each dough thinly into a circle
  • Heat tawa (flat iron utensil) on medium flame
  • Cook Paratha on both sides and smear little oil on each side, until brown spots appear on the surface
  • Serve hot with curd or pickles!!

Gobi ke pakore (Cauliflower Fries)!!

Onmyplate today is a crunchy snack made of cauliflower which can be added to one’s regular diet as it’s a rich source of Vitamin C and dietary fibers.

You would love the cauliflowers in this form due to its crunchy and lovely taste!!

Here goes the recipe for Gobi ke pakore (Cauliflower Fries)!!


  • Maida (All purpose flour)1 cup
  • Besan (chickpea flour) 4 tbsp
  • Gobi (cauliflower) 10-12 pieces
  • Ajwain (Carom) seeds 1/2 tsp
  • Baking powder 1/4 tsp
  • Haldi (Turmeric) powder 1/4 tsp
  • Red chili powder 1/2 tsp
  • Garam Masala powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Oil for deep fry


  • Take a mixing bowl and add maida, besan, ajwain, baking powder, haldi, red chili powder, garam masala, salt and mix well
  • Add 3/4 cup of water to make a thick paste, you may add little more water if required
  • Whisk it properly so that it doesn’t form any lump and turns into a smooth paste
  • Heat oil in a deep fry pan
  • Dip cauliflower pieces into the paste and deep fry in low flame till golden brown in color
  • Serve hot with your choice of sauce!!

Fried Rice!!

Onmyplate today is “Fried Rice” which is one of my favorites and therefore, wanted to share with you all 🙂

“Fried Rice” is prepared from the leftover rice either cooked for dinner or lunch which generally no one wants to consume and therefore goes for a waste…..

Giving a new name and re-cooking makes it fresh and delicious in taste too!!

Here goes the recipe which would help you not to waste the leftover rice 🙂


  • Cooked rice 2 cups
  • Onion 1 large chopped
  • Tomato 1 medium chopped
  • Fresh Green Chili 1-2 chopped
  • Haldi (Turmeric) 1/4 tsp
  • Ajwain (carom) seeds 1/2 tsp
  • Zeera (cumin) seeds 1/4 tsp
  • Cinnamon 2 half inch
  • Lemon juice 1 1/2 tbsp
  • Salt 1/2 tsp or according to taste
  • Oil 3 tbsp


  • Heat oil in a fry pan and add ajwain, zeera and let it crackle
  • Now add cinnamon and fresh green chili and let it crackle too
  • Add the chopped onions and fry in low flame till golden in color
  • You may now add tomatoes, haldi, salt and fry in medium heat
  • Once the tomatoes are soft add rice and mix well
  • Fry the rice in high heat till it starts crackling (almost 6-7 minutes)
  • Keep stirring so that it doesn’t burn
  • Remove from heat and add lemon juice and mix well
  • Serve hot with curd, pickle or sauce!!

Onion & Tomato tawa Patty

Onmyplate today is a delicious recipe “Onion & Tomato tawa Patty” which I experimented yesterday while trying to make a comfort food. This is a combination of frankie and roasted paratha which is served hot with sauce.

I have given this dish a name of “tawa Patty” as it is cooked on tawa; a flat iron utensil used to cook chapatis or Indian bread. It is mouth watering and delicious in taste and apart from this it is easy to cook with minimal ingredients handy at home.

A healthy and tasty snack perfect for high tea. Try if you like and share your experience!!


  • Maida (Flour) 1/2 cup
  • Onion 1 medium cut into thin rings
  • Tomato 1 medium cut into thin rings
  • Fresh Green chili 1 chopped
  • Red chili flakes 1/4 tsp
  • Mayonnaise 1 tbsp
  • Tomato sauce 1 tsp
  • Salt 1 pinch
  • Black salt 1/4 tsp or according to taste
  • Oil 1 tbsp


  • Take a bowl and add Maida, salt, 1 tsp oil, 1/4 cup water; mix well and knead into a smooth dough
  • Divide it into two equal portions
  • Roll the dough into thin chapatis of 5-6 inches diameter
  • Take one of the chapatis and spread Mayonnaise evenly on it, leaving 1/2 inch on the sides
  • Now take onion rings and spread it over the Mayonnaise
  • Then add tomato rings and finely add another layer of onion rings
  • Now add fresh green chili, red chili flakes and sprinkle black salt
  • Top the filling with tomato sauce
  • Dip your fingers in the water and wet the sides left near the filling
  • Now cover the fillings with the second chapati
  • Press the sides of the chpatis with the tip of your fingers so that the fillings doesn’t come out
  • Heat the tawa and smear little oil
  • Now place the patty on the tawa and cook it in low heat
  • Drop few drops of oil from the sides and few drops over the patty
  • Turn it to the other side in 1-2 minutes since by this time it would turn light brown in color
  • Now add few more drops of oil from the sides and cook in low heat for 1-2 minutes
  • Remove from heat and serve hot with sauce of your choice!!

Beetroot Pulao (Fried Rice)

Beetroot is one of the vegetables which is not only a store-house for Vitamin C and Iron but also good for liver.

Today’s special recipe “Beetroot Pulao” is super healthy, easy to cook, beautiful to look at and delicious in taste!!


  • Beetroot 1 cup chopped
  • Basmati Rice 2 cups
  • Zeera (Cumin) seeds 1/2 tsp
  • Cinnamon 1/2 inch
  • Cardamom 3 crushed
  • Black Cardamom 1
  • Red Chili powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Ghee (clarified butter) 3 tbsp


  • Heat ghee in a pressure cooker and lower the heat
  • Now add zeera seeds, cinnamon, black cardamom and let it crackle
  • Rinse  the rice properly and add in the pressure cooker and stir well
  • Now add red chili powder, salt and cardamom and mix well
  • Fry the mixture in low flame for 2 minutes
  • Now add 2 1/2 cups of water and cover the cooker with the lid
  • Cook it till 2 whistles or 5-7 minutes and remove from heat
  • Serve hot with pickles, curd or sauce of your choice!!

Methi (Fenugreek leaves) & Potato Curry

Today’s special is Methi (fresh fenugreek leaves) and Potato Curry!!


  • Methi 2 cups chopped
  • Potato 4-5 medium cut into small pieces
  • Garlic crushed 1 tbsp
  • Red chili 1
  • Onion paste 1 tbsp
  • Tomato 1 medium chopped
  • Cumin powder 1 tsp
  • Coriander powder 1 tbsp
  • Garam Masala 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Red chili powder 1/2 tsp
  • Kitchen King 1 tbsp
  • Fresh cream 1/2 cup
  • Fresh yogurt 1 tbsp
  • Salt 1/2 tsp or according to taste
  • Oil 2 tbsp
  • Ghee  (clarified butter) 1 tsp


  • Heat oil in a fry pan and add garlic with red chili and let it crackle
  • Now add potatoes and fry till golden brown in color
  • Take onion paste in a mixing bowl and add salt, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, kitchen king and mix well with 1/4 cup water
  • Add this mixture to the potatoes and fry in medium heat till the spices are brown in color
  • Once the potatoes are soft add methi and stir
  • Let the leaves turn little soft and then add tomotoes and cover the lid
  • In 2-3 mintues tomotoes should turn soft then add yogurt and fry in low heat
  • Now add fresh cream and fry in medium heat so that thick gravy is formed
  • Lastly add ghee and cook for 20-30 sec in low heat
  • Remove from heat and serve hot!!

Karela Fry (Bitter gourd fry)

Bitter gourd is one of the best vegetables with various essential vitamins and minerals we require. It is also very good for diabetic patients and for lowering the cholesterol.

I would like to share the recipe of Karela fry as it is an amazing dish which has a sour, bitter and little spicy taste!!

Ingredients ::

  • Onion 2 medium
  • Karela 2 meduim cut in thin round shape
  • Green chili chopped ½ tsp
  • Red chili 1/2 tsp
  • Haldi 1/2 tbsp
  • Salt according to taste
  • Panch-phoran ½ tsp


  • Heat oil in kadhai (fry pan) and add panch-phoran and green chilies
  • Now add karela, red chilli powder, haldi, salt and stir
  • Cover up the kadhai with a lid and cook in low heat for 2-3 minutes
  • Check the karela and if they are soft then spread onion over it and cover the kadhai with a lid
  • Mix karela and onion after 1-2 minutes and fry till it is golden or light brown in color. Ensure that it doesn’t turn too brown.
  • Serve hot!!