Breakfast Archives - Rachna cooks

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Gobhi Paratha Recipe | Cauliflower Stuffed Paratha

Gobhi Paratha Recipe | Cauliflower Stuffed Paratha

Gobhi paratha has been a favourite of mine since childhood. There is something about the generous filling that is well cooked in ghee with crispy paratha dough that is the stuff that dreams are made of. Served with chutney or mango pickle and a bowl of curd with black salt and you have a satisfying meal. Sometimes I have it for lunch too. And this works really well in your kids’ tiffin boxes too.

One can experiment with the filling and add other ingredients as well. This is how I make it:


Makes about 8 parathas

1/2 cauliflower cleaned, washed, dried and grated with 2 green chillies and 1 inch piece ginger

1 tsp. garam masala powder

1 tsp. red chilly powder (optional according to taste)

1 tsp. cumin seeds

chopped coriander leaves

Salt to taste

Wholewheat atta dough

Oil/Ghee to fry the paratha


Prepare the stuffing/filling by adding the spices along with salt and coriander leaves to the grated cauliflower mix. Now roll out two small discs from the dough. Add the filling, seal and roll out the paratha. I prefer my parathas to have more stuffing and less dough hence I roll them out thinner.

Now cook them on a tava/non-stick tava. First slow roast on both sides. Then apply oil or ghee on both sides and cook till the paratha is done.

Do check out the video recipe of the same:

Your paratha is ready to serve. Have it with chutney and curd. it is pure food heaven.

gobhi paratha

You may also wish to try mooli paratha, cabbage cucumber paratha or methi thepla.

Methi Thepla | Methi Paratha | Methi Na Thepla Recipe

Methi Thepla | Methi Paratha | Methi Na Thepla Recipe

Methi thepla or fenugreek paratha is a favourite of mine and is made regularly at home. When I was in my second year of MBA, I lived as a paying guest with a very affectionate Gujarati lady in Bombay who made some delectable food. Most of my friends in MBA class were also Gujarati and I got the taste of the best of their cuisine in their homes. Hence, I have a special spot for Gujarati food. Thepla is a great dish to carry with you for excursions or trips as it does not spoil even at room temperature for 2-3 days. Have it with a curry, curd or just pickle, it is delicious.

methi thepla

Here is my recipe of methi thepla for you:


1 cup wholewheat flour

¼ cup besan (gram) flour

¼ cup bajra (pearl millet) flour

1 cup methi leaves (fenugreek leaves)

1 tsp. turmeric powder

1 tsp. chilly powder

1 tsp. coriander powder

½ tsp. cumin powder

½ tsp. ajwain (carom) seeds

1 tbsp. ginger garlic paste

2 green chillies finely chopped

½ cup curd

salt to taste

Oil to roast


Mix the wholewheat, besan and bajra flours together. Add in the methi leaves, all the spices, ginger-garlic paste, chopped chillies and salt and mix well. Now knead a soft dough using curd. Add water only if needed. Keep the dough aside for about 15 minutes.

Now, roll out the dough to form a disc. Roast it on tava/griddle using a little oil on both sides. Cook till brown spots appear. Serve hot or at room temperature with chutney or pickle or with a curry as per your taste. Enjoy. It’s really tasty and very nutritious as well. Works very well in the children’s lunchboxes too.


The thepla dough will keep in the fridge for 4-5 days.

You can skip the curd but it helps to reduce the bitterness of methi leaves.

Use only the leaves and avoid the stalks.


Mooli Paratha Recipe | Stuffed Radish Paratha Recipe

Mooli Paratha Recipe | Stuffed Radish Paratha Recipe

I regularly make stuffed parathas at home. They are a favourite weekend breakfast. Served with curd and pickle, they provide a balanced start to a day. Mooli paratha or the one made with radish stuffing is a bit tricky to get right. At my home, my mum would used the raw radish stuffing but my husband enjoys the cooked stuffing more. It is also easier to roll out the paratha when you used cooked stuffing. So here’s that recipe for you.

Mooli paratha

Makes about 10 parathas

Preparation Time: 30 minutes


For the stuffing

1/2 Kg radish, scraped and grated

1 tsp. green chilly grated (optional)

1 tsp. carrom seeds (ajwain)

1 tsp. cumin seeds (jeera)

1/2 tsp. turmeric powder

1 tsp. red chilly powder

1/2 tsp. garam masala powder

Some grated coriander leaves

salt to taste

For the dough

2 cups wholewheat flour

Water to knead

Some vegetable oil or ghee


Mooli paratha

First take the grated radish and add some salt to it. Keep aside for 5 minutes. Now squeeze it well to drain out all water. You can use this water to knead your dough.

Mooli paratha

Once the radish mix is dry, add all the dry masalas mentioned in the stuffing to it and mix well. Take a little oil in a kadhai/pan and cook this mooli mix for about 3-5 minutes till it does not seem raw. Taste and adjust seasoning.

Set aside and allow to completely cool.

Now knead your wholewheat flour with water till you have a chapati dough. Set is aside to rest for about 10 minutes.

Mooli paratha

To make parathas, take two small balls of dough and roll them out into smallish discs. Add sufficient stuffing on one disc (I like more stuffing in my paratha). Put the other disc on top and seal the edges with fingers. Now take a little dry flour and roll out the paratha gently so as not to break it.

Cook them on a tava/griddle applying oil or ghee on both sides. Serve hot with pickle/chutney and curd (seasoned with black salt and cumin powder). It is delicious. Do try it and let me know. This tastes good in your child’s lunch box too.

Sabudana Khichdi Recipe

Sabudana Khichdi Recipe

Sabudana khichdi was made at my home by mum when she was fasting during the navratras. While none of us fasted, we eagerly looked forward to the vrat or diet fare which was innovative and quite delicious. So whether it was singhade ke aate ki pooris, fried aloo chips with sendha namak or sabudana khichdi, it was all very delicious.

Even though I never fast during navratras or actually follow any special diet, I wanted to make this sabudana khichdi for breakfast yesterday. All the planning that one needs to do is in soaking the sabudana or sago pearls. The rest of the recipe is quite simple.

Pro Tip: So, I soak the sabudana overnight. I use medium to large-sized pearls, wash them once and then soak them in water just adequate to cover the sabudana. It must not be completely immersed in water but popping out a bit. If you add a lot of water, your sabudana will be sticky and soggy. So do remember to keep the water level just on par with the level of sabudana and let them soak overnight. In the morning, your sabudana will have absorbed all the water and have fluffed up. You will not need to drain any water. Just fluff them a bit. Now, they are ready to cook with.

So here is the recipe:


250 gms. sabudana (sago pearls)

2 boiled potatoes chopped

3-4 green chillies (split and chopped)

2 sprigs of curry leaves

1 tsp. grated ginger (optional)

black salt to taste (You can use normal salt as well)

1/2 tsp. sugar (optional)

Juice of 1 lemon

coriander leaves for garnish

Oil 3 tbsp.

1 tsp. jeera (cumin seeds)

3-4 tbsp. raw peanuts (you can crush them if you like)


Follow the above method for soaking your sabudana. Now add salt and sugar to sabudana and mix well.

Take oil in a kadhai (wok). Add in the cumin seeds and let them sputter. Now add the curry leaves and raw peanuts. Cook for about a couple of minutes till the peanuts are well cooked. Tip in the ginger (if you are using it) and green chillies. Now add the boiled potatoes and saute them for about a minute. Add in your sabudana now and mix well.

Cover and cook on a low flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some. Don’t use too much or your sabudana will start sticking to each other and you don’t want a sticky mass. You can add more oil too if it looks too dry.

Taste and check for salt. Add more if needed and mix well.

Once done, serve it hot after sprinkling lemon juice and garnishing with coriander leaves. Enjoy your sabudana khichdi hot and delicious off the stove.

It is quite filling as well. Try it and let me know.

Khaman Dhokla — Step-by-step Recipe

Khaman Dhokla — Step-by-step Recipe

Khaman Dhokla is a favourite snack/breakfast dish of mine. It is a Gujarati dish. I have a deep influence of Gujarat and Gujarati food in my life. Some of my best friends back in my MBA days were Gujarati. I stayed as a paying guest at a Gujarati lady’s house who cooked some lovely delicacies of the region for me. That is how I developed my taste for Gujarati food. Later, I got my first job in Ahmedabad which is a foodie heaven. I also travelled extensively through Gujarat. So well, Khaman Dhokla, that succulent, sweet, sour, spicy melt-in-the-mouth delicacy has always been a favourite of mine.

khaman dhokla 7

So much so that when I got married and went for the first time to Hyderabad, my dear husband promptly found a Gujarati shop where I could get fresh dhokla on Sundays. Pure happiness!

This recipe is for those times when you wish to make it at home. It is not difficult but you have to keep in mind a few tips and tricks. So here goes:

Makes a plateful of dhokla

Serves 4


2 cups besan (gram flour)

2 tbsp. green chilly – ginger paste

2 tbsp. Lemon juice

1/2 tsp. turmeric powder

2 tsp. Eno fruit salt

2 tbsp. Sugar

Salt to taste

1 cup warm water

For the seasoning:

1 sprig curry leaves

1 tsp. mustard seeds

2 pinches asafoetida

3-4 split green chillies

2 tbsp. oil

2 tbsp. sugar

Some water


Chopped coriander leaves

Grated fresh coconut


Khaman Dhokla 1
Make a batter of gram flour with warm water

Sieve gram flour into a bowl or large pan. This helps remove any hard bits. Now make a paste by adding in warm water slowly. Keep whisking till it is a smooth, slightly runny batter.

khaman dhokla 2
Add the salt, sugar, turmeric, ginger-chilly paste

Now add the sugar, salt, turmeric powder, ginger-chilly paste and lemon juice and mix well. Keep aside for about 15 minutes.

khaman dhokla 3
After adding the fruit salt

Before mixing in the fruit salt, keep a greased shallow plate or container ready. Just use oil to grease it. I used my pressure cooker container. Now take about 2-3 inches water in your cooker/steaming container and bring it to a rolling boil. Reduce the heat and now get ready to add the fruit salt.

This must be done quickly. Add the fruit salt along with 1 tsp. water. You will see it froth instantly. Immediately mix it into the batter quickly by only mixing in one direction. You will see your batter become lighter, fluffier and almost double in size.

Batter poured into a greased pan
Batter poured into a greased pan

This is the only time that the batter will fluff up. Don’t leave it around waiting. Immediately pour the batter into the greased pan. Tap the container gently to level the batter and then put it in the steamer for steaming.

Let it steam for about 20 minutes. Check by inserting a knife in the centre to make sure it is cooked. If the knife comes out clean, your dhokla is cooked.

Spongy dhokla after steaming
Spongy dhokla after steaming

Take it out. Let it cool down a bit and scrape the sides with a knife which will help loosen the dhokla. Now release it on another plate.

After pouring the seasoning
After pouring the seasoning

Meanwhile, prepare the seasoning. Heat oil in a tadka (seasoning) pan. Put in the mustard seeds. Allow them to sputter. Now add the asafoetida, curry leaves and green chillies and cook for a minute. Switch off the gas and then add 3 tbsp.of water along with 2 tbsp. sugar to the seasoning prepared. Dissolve the sugar. Now pour this gently all over your dhokla. Your dhokla will absorb this water and become super succulent. Cut it into pieces of your choice and serve after garnishing with coriander leaves and grated coconut.

Your spongy, moist dhokla is now ready to eat. Serve it hot with chutney. It is filling and delicious. Try it and let me know.


  1. You can increase the quantity of fruit salt if you want your dhokla even more spongy.
  2. You put water in the seasoning so that the dhokla absorbs it and becomes moist. Else, your dhokla will feel very dry when consuming.
  3. As mentioned above, remember to add the fruit salt and immediately put the dhokla for steaming else it will lose its aeration and become flat.
Simple and Healthy Barley Upma Recipe

Simple and Healthy Barley Upma Recipe

For some reason, I have never liked rava upma that is made in most homes. I find it insipid and very greasy. As a matter of fact, upma was never made as breakfast in my home. None of us liked it. After my marriage, I saw my mother-in-law make upma with broken wheat or dalia.  I started liking its simple, hearty goodness and taste too. I have liked dalia though in my home it was made sweet with milk, sugar and ghee like a sweet porridge.

barley upma

So, then this broken wheat upma became a staple for breakfast in my home. Served with a boiled egg, it is a great breakfast.

Recently I chanced upon barley rava at a Patanjali store. They also have a multi-grain rava made with millets and other grains. My husband calls it bird feed. Using that rava for upma will force you to use pressure cooker as some of the stuff in there just does not get completely cooked on stove top. And the taste can be a bit strong for some.

Anyway, here is the recipe of the barley upma which is really simple and delicious. You can substitute the barley rava with broken wheat for a similar recipe. You can also add whatever vegetables you like. Just boil them and keep. I enjoy adding mushroom right at the end. In this recipe, I had added some sprouted green gram as I had them handy.

This recipe takes about 20 minutes including cooking time. I am not much for slogging in the kitchen. So here goes:

Serves 4


250 gms. Barley Rava

1 onion chopped fine

2-3 tomatoes chopped fine

2-3 green chillies (slit) (optional)

1 cup vegetables (chopped mushroom, beans, carrot, peas, sprouts or whatever you fancy)

1 tsp. mustard seeds

1 tsp. cumin seeds

a few curry leaves

1 tsp. split bengal gram (chana dal)

1/2 tsp. turmeric powder

Oil 2 tsp.

4-5 cloves

1 stick cinnamon

Coriander leaves for garnish


barley upma

Heat oil in a kadhai/wok. Add mustard seeds. Allow them to sputter. Add in cumin seeds, split bengal gram and curry leaves.  Also add cloves and cinnamon. Allow them to fry for a minute. Now add chopped onion and split bengal gram. Cook till the onion becomes translucent.

Now add in the tomatoes. Fry for about couple of minutes. Tip in the barley rava and roast with the masalas for a couple of minutes. Now add turmeric powder and salt to taste. Start with less. You can add more later.

barley upma

Add in about 3 cups of water. Mix well and let it come to a boil. Cover the kadhai and simmer till the upma has cooked and the water has evaporated.

If you feel that the upma is still underdone and the water has really reduced, add a bit more. No sweat. Also taste and season for less salt. If you like it spicier add some red chilly powder.

Towards the end add in the mushroom and the sprouts which do not need much time for cooking. If you are adding other veggies like carrots, beans, peas etc. make sure that you boil them and keep. Then add them towards the end to soak in some flavour.

Garnish with coriander leaves. Serve hot. You can eat it as it is or have a boiled egg on the side. Enjoy.



Pongal recipe

Pongal recipe


Khara Pongal or savoury Pongal is another form of moong dal khichdi that we have in the North. In my home, this khichdi was normally consumed when someone was unwell, especially for indigestion. But, there is also something warm, loving and comforting about khichdi redolent with a ghee and cumin tadka for me. I can have it with raita or curd and with pickle or even sometimes piping hot as it is.

The South Indian style Pongal is delicious too. I have had it in the darshinis in Bangalore with raita and some namkeen. At home, I cook it for breakfast. It really is way too simple. Here is the easy recipe:

Serves 4


1/2 cup yellow Moong Dal

1.5 cups rice (I use the local Sona Masoori rice)

Water 4 cups

Salt to taste

For the seasoning:

3 tbsp. ghee/clarified butter

1 tsp jeera (cumin seeds)

1 tsp coarsely pounded black pepper

1-2 sprigs curry leaves

1 tbsp. finely chopped/grated ginger

Fried cashews for garnish


Cook the washed dal and rice along with salt and water in a Pressure cooker till well cooked. Let the pressure release. The pongal must be mushy. To serve, heat ghee in a tadka pan, add in the jeera and let it sputter. Add in the ginger, pepper and curry leaves and cook for a minute. Now tip in on the Pongal, garnish with cashews and serve piping hot with raita or sambar as you prefer. Always have it piping hot. It is delicious.

P.S: Authentic recipe calls for dry roasting/frying of dal before cooking it as my friend, Zephyr, pointed out.

Easy Poha recipe

Easy Poha recipe

Easy poha recipe

Poha is a favorite breakfast and snack in many parts of India. I had it for the first time when I came to live in Mumbai and immediately fell in love with it. It is really tasty especially with peanuts and potatoes and now with peas. And the best part, it is so very simple to cook. You will barely need 15 minutes if you have all the ingredients at hand.

Do try this simple recipe:


250 gm. thick poha (washed well and soaked in water for 5 minutes)

1 large onion finely chopped

2-3 green chillies split into half

1 boiled potato chopped into small pieces

1/2 cup fresh or frozen peas (optional)

1/2 tsp. turmeric powder

1 tsp. oil

1 tsp. mustard seeds

1 tsp. cumin seeds

3-4 cloves (optional)

1 small piece cinnamon (optional)

1 sprig curry leaves

salt to taste

Juice of 1 lemon

coriander leaves to garnish

grated coconut to garnish (optional)


Drain all water from the soaked poha and keep it in a colander for the remaining water to drain out. Heat oil in a kadhai, add in the mustard seeds and cumin seeds along with peanuts. Allow them to sputter. Now tip in the cloves, cinnamon (if using), slit green chillies and curry leaves and cook for a minute. Tip in the chopped onion and cook till it is transparent. Now add in the boiled potato and peas and cook a bit. Add in the drained poha, salt and turmeric and mix well. Cover and cook for about 4-5 minutes. Taste and adjust salt if necessary. Take it off the fire and pour lemon juice. You can fry the peanuts separately in oil and then add to the poha while serving. That way they stay crunchier. Or you could just fry them initially after sputtering the mustard and cumin.

Garnish with coriander and serve hot.

Some people also garnish with fresh grated coconut. Enjoy this hot snack as breakfast or snack!

Watch the video of this recipe here:



My perfect Monsoon Day

My perfect Monsoon Day

Top post on, the community of Indian Bloggers

I am lucky to be living in Bangalore where we experience beautiful weather almost throughout the year. Yet, monsoons have an unmatched charm even for me. Watching the rain pitter patter down, sometimes a slow drizzle and at other times pouring its heart out is a strangely soothing experience. There are times, when I pick up my laptop and sit in my balcony watching the rain provide the perfect backdrop to my thoughts as I work. Yes, I know that rains can create issues like traffic snarls and rivers on roads, but luckily I work from home. Hence, I truly enjoy the beauty of monsoons, its calming effect with the green carpet that it leaves in its wake.

A perfect monsoon day would be one where I could wake up late and curl up in a comforter with a book to read. Seriously, what can be more blissful than that? Oh yes, some good food is always welcome for company. Since the slightly chilly weather calls for it and because I don’t need an excuse to have coffee, I use my Morphy Richards coffeemaker to brew that perfect cuppa.

Morphy Richards

As the aroma of freshly brewed coffee percolates through the house, I am tempted to fix a tasty yet filling snack like a sandwich using my easy-to-use Morphy Richards sandwich maker and grill. Another favorite of mine is masala chai and pakodas, but these days I generally avoid fried foods often.

Morphy Richards

Catching a movie on TV is another favorite way of spending a rain-washed day. Of course, that has to be accompanied by home-made popcorn and masala chai or coffee depending upon the mood. Playing loud music and singing along especially romantic rain songs are also very high on the list of things I do on a rainy day.  Rains cheer me and bring my crazy side to the fore.

And evenings, I help my son float paperboats in the puddles created by the rain. Oh, what fun that is! Kids everywhere love rains. The potential for mischief reaches the sky for them. I also love going for my brisk walk outdoors when the rains have ceased and the firmament is sparkling and beautiful. The sparkling green soothes the soul and the dark skies sometimes make for the perfect, breathtaking setting to bring the curtains down on a very satisfying rainy day spent doing what I really enjoy.

Ragi Dosa

Ragi Dosa

Ragi Dosa

Ragi or finger millet is extremely rich in Calcium, iron and protein. The millet which gives you a brown flour is very nutritious and is often given to children. Due to its coarse texture, it is often avoided in daily cooking, but due to its excellent health benefits, it is coming back to our tables. It is also rich in fiber and helps keep you full for longer. It is commonly used in cuisines of Maharashtra and Karnataka. Though not glutinous like wheat flour, just like bajra, maize or jowar flour it can be made easier to cook by using hot water to knead its dough. I used to feed ragi gruel to my sons when they were babies.

I had earlier shared the recipe of Ragi chilla which is quite simple too. This is an easy to cook recipe of Ragi Dosa that does not take much time either.

Makes about 10 dosas


Ragi flour 2 cups

1 cup curd

1 inch ginger

2-3 green chillies

6-8 cloves garlic

1/4 coconut

1 chopped onion

1 tsp. cumin seeds

2 sprigs curry leaves

1 tsp. finely chopped coriander leaves

Salt to taste

1 chopped onion


Take ragi flour in a large bowl. Add curd, cumin seeds and water to form a thinnish consistency paste without lumps.

Ragi Dosa

Now make a paste of coconut, curry leaves, green chillies, ginger and garlic in a blender. Add it to the ragi batter. Add salt. Add some more water to make a runny batter for dosa. You could alternatively finely chop the green chillies, garlic, ginger and curry leaves. I like to blend curry leaves as it has great health benefits and we do tend to discard it otherwise.

Ragi Dosa

Leave it aside for about half an hour. When ready to make the dosa, add chopped onion and coriander to the batter.

Now heat a griddle/tava. Spread one tsp. of oil on it. Now spread out the dosa batter just like you would while making other dosa. Cook on both sides till well cooked. It has a dark, chocolatey look. Serve hot with sambhar and coconut chutney as the perfect breakfast that keeps you satiated for long. Enjoy!

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