Category: Breakfast

Breakfast

Gobi Paratha – Spiced Cauliflower Stuffed Flatbread Straight from the Tawa

Puspa


🌾 When Winter Mornings Smell Like Butter & Grated Gobi

Crisp on the outside, spicy and soft on the inside — Gobi Paratha is one of those dishes that defines cozy, homemade comfort.

Stuffed with freshly grated cauliflower, green chilies, and warming spices, it’s best served straight off the tawa with a dollop of makkhan (white butter) and a spoonful of achar (pickle).


🛒 What You’ll Need (Makes 4–5 parathas):

For the dough:

1½ cups atta (whole wheat flour)

Pinch of salt

Water to knead

Ghee or oil for roasting


For the filling:

1½ cups grated cauliflower (gobi)

1 green chili, finely chopped

½ inch ginger, grated

1 tbsp coriander leaves, chopped

½ tsp ajwain (carom seeds)

½ tsp amchur (dry mango powder)

½ tsp garam masala

Salt to taste




🍳 How to Make It – Hot, Spiced & Ghee-Laced

1. Prep the Filling

Squeeze excess water from grated gobi using a muslin cloth or hands.
Mix with chili, ginger, spices, and salt. Let it rest for 5 minutes.

2. Prepare Dough

Knead soft dough using atta, salt, and water. Rest for 15 mins.

3. Stuff & Roll

Take a small dough ball, roll into a disc, place 2 tbsp filling in center.
Seal and gently roll out again — medium thickness.

4. Roast on Tawa

Place on hot tawa, cook both sides with ghee/oil until golden brown spots appear.

5. Serve Hot

With curd, butter, or mango pickle. Optional: masala chai on the side.



❤️ Why Gobi Paratha Is a Forever Favorite

Seasonal, spicy, and comforting

Great for breakfast or tiffin

Tastes even better with ghee

Because cauliflower was made for stuffing!

Breakfast

Anda Paratha – Flaky Flatbread Stuffed or Topped with Spiced Eggs

Puspa


🍳 When Breakfast Gets a Street-Style Upgrade

Craving eggs and paratha but don’t want them separate?
Anda Paratha is your answer — a wholesome, spicy mix of scrambled egg (bhurji) wrapped inside a crisp paratha or cooked right on top of it.

Popular across Delhi, Kolkata, and every roadside breakfast cart, this paratha is hearty, protein-packed, and utterly satisfying.


🛒 What You’ll Need (Makes 2–3 Parathas):

For the paratha dough:

1 cup atta (whole wheat flour)

Pinch of salt

Water to knead

Ghee or oil for cooking


For the anda filling/topping:

3 eggs

1 small onion, finely chopped

1 green chili, chopped

1 tbsp coriander leaves, chopped

1–2 tbsp milk or water (optional, for soft eggs)

½ tsp red chili powder

½ tsp garam masala or chat masala

Salt to taste

Oil/ghee to cook




🧆 How to Make It – Spicy, Crisp & Loaded

Version 1: Stuffed Anda Paratha

1. Make the Bhurji:
Beat eggs with salt, chili, and masalas. Scramble lightly in a pan until just cooked.


2. Prepare Dough & Roll:
Roll out dough into small circles. Place 1–2 tbsp of bhurji in the center. Fold and roll again gently.


3. Cook on Tawa:
Cook on both sides with ghee/oil until golden and crisp. Serve hot with chutney, curd, or ketchup.




Version 2: Street-Style Egg Layer Paratha

1. Roll & Cook Paratha First
Roll and half-cook the paratha on both sides.


2. Crack & Pour Egg:
Beat egg with onion, chili, and spices. Pour directly onto the pan and place the half-cooked paratha on top. Press gently.


3. Flip & Cook:
Flip once egg sets, cook till golden on both sides.





❤️ Why Anda Paratha Is Always a Hit

High-protein + carb combo = energy-packed meal

Great for breakfast, tiffin, or travel

Totally customizable — spicy, cheesy, herby, even buttery!

Because you deserve more than plain paratha today

Breakfast

Coconut Chutney – Cool, Creamy & South India’s Comfort Sidekick

Puspa


🥥 The Chutney That Knows How to Stay Humble & Shine

There’s something deeply comforting about coconut chutney.
No drama, no overload. Just the cool of grated coconut, the kick of green chili, and a sizzling tadka poured on top.

Whether it’s served at temple feasts, roadside dosa stalls, or in grandma’s steel katori — this chutney is always welcome.


🛒 What You’ll Need (Serves 3–4):

For the chutney:

1 cup fresh grated coconut (or frozen, thawed)

2 tbsp roasted chana dal (daliya)

1 small green chili

½ inch ginger (optional)

Salt to taste

¼ to ½ cup water (adjust for consistency)


For tempering:

1 tsp oil

½ tsp mustard seeds

½ tsp urad dal

1 dry red chili

A few curry leaves

Pinch of hing




🫙 How to Make It – Silky, Spiced & Soulful

1. Grind the Chutney

Blend coconut, chana dal, green chili, ginger, salt, and water until smooth. Adjust thickness to your liking.

2. Temper to Finish

Heat oil. Add mustard seeds, let them crackle.
Add urad dal, red chili, curry leaves, and hing. Let them sizzle till golden.

3. Pour & Pair

Pour tempering over chutney. Serve fresh with idli, dosa, pongal, or vada.



❤️ Why Coconut Chutney Is a Forever Favorite

Naturally cooling and refreshing

Comes together in 5 minutes

No preservatives, pure flavor

Because great meals start with great sides

Breakfast, Snacks

Peanut Chutney – Creamy, Spicy & Idli’s Best Friend

Puspa


🥜 When Roasted Peanuts Meet Spice, Magic Happens

Every South Indian home has its own chutney routine — coconut one day, tomato the next, and then there’s the creamy, comforting Peanut Chutney.

Roasted peanuts, garlic, chilies, and a quick tempering of mustard seeds — this one comes together in minutes but delivers flavor that lingers long after breakfast is done.


🛒 What You’ll Need (Serves 3–4):

For the chutney:

½ cup roasted peanuts (unsalted)

1–2 garlic cloves

2–3 dry red chilies or green chilies (as per spice preference)

Salt to taste

¼ cup water (adjust for consistency)


For tempering:

1 tsp oil

½ tsp mustard seeds

½ tsp urad dal (optional)

A few curry leaves

A pinch of hing




🫙 How to Make It – Quick, Creamy & Packed with Flavor

1. Grind the Chutney

Blend roasted peanuts, garlic, chilies, and salt with water to a smooth paste.
Adjust consistency as you like — thick for dosa, thinner for idli.

2. Prepare the Tempering

Heat oil. Add mustard seeds, let them pop.
Add urad dal, curry leaves, and hing. Sizzle till dal turns golden.

3. Pour & Serve

Pour the tempering over the chutney. Serve fresh with idli, dosa, vada, or uttapam.



❤️ Why Peanut Chutney Is a Breakfast Hero

No coconut needed, great shelf life

Bold, nutty flavor with spice

Easy, minimal ingredients

Because even simple breakfasts deserve great company

Breakfast

Chilka Roti – Jharkhand’s Rustic Rice-Dal Delight

Puspa


🌾 When Simplicity Becomes Nourishment

Made with just rice, chana dal, and a pinch of love, Chilka Roti is food that feeds both the body and soul.
It’s not showy. It doesn’t need fermentation.
But it’s soft inside, crisp outside, and ready to pair with chutney, sabzi, or even jaggery.

This is what Sunday breakfast looks like in many homes across Jharkhand and Bihar — simple, warm, and made in a quiet kitchen with morning sun peeking in.


🛒 What You’ll Need (Makes 4–5 rotis):

1 cup rice

½ cup chana dal

Salt to taste

Water (for grinding + batter consistency)

Ghee or oil to cook


Optional Mix-ins:

Finely chopped onion, coriander, green chili, or jeera for extra flavor



🍳 How to Make It – Desi, Dosa-Style & Easy

1. Soak & Grind

Soak rice and chana dal together for 4–5 hours.
Grind into a smooth batter using little water — thicker than dosa but pourable. Add salt.

2. Rest the Batter (Optional)

Let it rest for 30 mins (or use immediately for a quick version).

3. Make the Roti

Heat a tawa. Pour a ladleful of batter and spread gently (like a pancake or thick dosa).
Drizzle ghee around the edges. Cook until golden on one side, then flip and cook the other side.

4. Serve Hot

With green chutney, aloo chokha, sabzi, or even jaggery and curd.



❤️ Why Chilka Roti Deserves a Spot on Your Table

Protein-rich and gluten-free

Zero fermentation needed

Rustic, filling, and rooted in tradition

Because food from small kitchens often carries the biggest flavors

Breakfast

Bread Omelette – Spicy, Street-Style Breakfast in 5 Minutes

Puspa


🍳 Because Some Mornings Only Need Egg, Bread & Masala

Crispy toast, fluffy masala omelette, a pinch of chatpata magic —
Bread Omelette is that one pan-wonder that fills your plate and your soul.

From roadside stalls to hostel kitchens, it’s quick, flexible, and always hits the spot. Have it plain, fold it like a sandwich, or stuff it with cheese — there’s no wrong way to love it.


🛒 What You’ll Need (Serves 1 hungry heart):

2 eggs

2 slices bread

1 small onion, finely chopped

1 green chili, finely chopped

1 tbsp coriander, chopped

Salt + red chili powder to taste

¼ tsp turmeric (optional)

1 tsp butter or oil


Optional:

1 slice cheese, ketchup, or a pinch of chaat masala for extra zing



🍳 How to Make It – Fast, Hot, and Chatpata

1. Whisk It Right

Crack eggs in a bowl. Add onion, chili, coriander, turmeric, red chili, and salt. Beat till fluffy.

2. Pour & Toast

Heat a pan with butter or oil. Pour the egg mix. While it cooks slightly, place bread slices over it.

3. Flip & Fry

Once the base is set, flip gently so the bread toasts and the egg cooks through. Press lightly.

4. Fold & Serve

Fold into a sandwich or serve open-style. Add cheese, ketchup, or chutney if you like.



❤️ Why Bread Omelette Is the OG Quick Fix

2 eggs + 2 slices = full breakfast

Customizable with cheese, mayo, sauces

Street food style, made at home

Because some recipes don’t need planning — just a pan and a craving

Breakfast

Desi Egg Amlet – Crispy, Spicy & Made for Tapri Mornings

Puspa


🍳 When Two Eggs Become a Whole Mood

Before gyms made it fancy and hotels turned it folded,
the egg omelette was just… amlet —
hot, spicy, pan-fried perfection made on blackened tawas at every street corner in India.

Chopped onions.
Green chilies.
Coriander.
Masala.
And sometimes, a buttery pav on the side.

This is the Anda Amlet we all grew up with — no fluff, no cheese, just fire and flavor.


🛒 What You’ll Need (1 amlet, 1 lucky eater):

2 eggs

1 small onion, finely chopped

1 small tomato, optional, finely chopped

1–2 green chilies, chopped

1 tbsp fresh coriander, chopped

½ tsp red chili powder

A pinch of turmeric (optional)

Salt to taste

1 tsp oil or butter for frying


Optional Add-ons:

A slice of bread or pav

A dab of green chutney

Cheese (if you’re feeling fancy)



🔥 How to Make It – Fast, Hot & Fry-First

1. Beat the Heat

Crack eggs into a bowl. Add onion, chilies, coriander, tomato, salt, chili powder.
Whisk like your tawa is already hot.

2. Sizzle Time

Heat oil/butter on a flat tawa. Pour the egg mix and spread it slightly.
Lower the heat. Let it crisp up around the edges.

3. Flip Like a Pro

Flip gently once the bottom is golden. Cook the other side for 30–40 seconds.

4. Serve It Hot

Fold it. Plate it. Pair with pav, ketchup, or chai.
Bonus: Slide it between bread for the best 2-minute Anda Sandwich ever.



❤️ Why This Amlet Hits Every Time

Takes 5 minutes

Spicy, crispy, and filling

Perfect for breakfast, lunch, midnight munchies

Because desi amlet never disappoints

Breakfast

Masala Dosa – The Golden Crunch That Holds a Spiced Potato Heart

Puspa


🥔 When Breakfast Feels Like a Celebration

You hear it before you see it —
That sizzle on the tawa.
The swipe of ghee.
The ladle swirl that turns batter into crisp, lacy gold.

Then comes the masala — warm, yellow aloo with mustard seeds and curry leaves.
Fold. Plate. And serve with a dollop of coconut chutney.

This is Masala Dosa.
Not just South Indian — it’s pan-Indian.
Not just breakfast — it’s bliss on a plate.


🛒 What You’ll Need:

For the Dosa Batter (makes ~8 dosas):

1 cup raw rice

¼ cup urad dal

2 tbsp poha (flattened rice)

¼ tsp fenugreek seeds

Salt, water as needed


For the Potato Masala Filling:

3 medium potatoes, boiled & mashed

1 medium onion, thinly sliced

1 tsp mustard seeds

1 tsp chana dal

A pinch of hing

1–2 green chilies, chopped

Few curry leaves

¼ tsp turmeric

Salt to taste

1 tbsp oil or ghee




🔥 How to Make It – From Batter to Bliss

1. Prep the Batter

Soak rice, dal, poha, and methi for 5–6 hrs.
Grind into a smooth batter. Ferment overnight. Add salt before cooking.

2. Make the Potato Masala

Heat oil. Add mustard, chana dal, hing, chilies, curry leaves.
Add onions, sauté till soft. Add turmeric, salt, mashed potato.
Mix and cook for 2–3 mins. Set aside.

3. Crisp the Dosa

Heat a cast iron or non-stick tawa. Pour a ladle of batter, spread into a circle.
Drizzle oil or ghee on edges. Let it crisp.
Place a spoonful of masala in the center, fold the dosa.

4. Serve Hot

With coconut chutney, sambhar, or even just a dab of ghee.



❤️ Why Masala Dosa Is More Than Just Breakfast

Because that crunch is unbeatable

Because that potato is perfectly spiced

Because it’s nostalgic, filling, and always welcome

Because one never feels like enough

Breakfast

Sooji Upma – A Quiet Bowl for Loud Mornings

Puspa

☀️ The Kind of Breakfast That Waits for You

I didn’t always love Upma.

As a kid, it felt plain. Too soft. Too everyday.
It didn’t have the bold crunch of paratha.
Or the color of poha.
Or the excitement of Sunday dosa.

But then I grew up.
And somewhere between rushed work calls and cold cups of tea, I found myself craving the comfort of a soft, warm bowl of Upma.

The kind with a little ghee.
A few crunchy peanuts.
And that smell — of roasted sooji and curry leaves — that hits just before the first spoon does.

🌾 What You’ll Need (Serves 2–3):

1 cup sooji / rava (semolina)

2–2½ cups water

1 medium onion, finely chopped

1 small carrot, chopped (optional)

1–2 green chilies, slit

½ tsp mustard seeds

½ tsp urad dal (optional, for crunch)

1 tsp chana dal (optional)

8–10 curry leaves

A pinch of hing (asafoetida)

Salt to taste

1–2 tbsp oil or ghee

Fresh coriander leaves

Lemon juice to finish




👩‍🍳 How to Make It – The Calm Way

1. Roast the Sooji
In a dry pan, roast the sooji on low till it smells toasty and turns slightly golden. Keep it aside — this step is key to non-sticky upma.


2. Temper the Morning Mood
Heat oil or ghee. Add mustard seeds, chana dal, urad dal, curry leaves, green chilies, and hing. Sauté for a minute.


3. Add the Aromatics
Add onions (and carrots if using). Sauté till soft but not brown.


4. Add Water & Simmer
Pour in water. Add salt. Let it come to a gentle boil.


5. Bring in the Sooji
Lower the flame. Slowly add roasted sooji with one hand, stir continuously with the other. No lumps — just patience.


6. Steam & Serve
Cover for 1–2 minutes. Add coriander and a dash of lemon juice. Serve hot.





☕ Why I’ve Grown to Love It

Because it’s ready in 10 minutes.
Because it doesn’t shout — it just comforts.
Because it lets you pause without feeling guilty.
Because some days, a quiet bowl is all you need.

Breakfast

Aloo Paratha – A Hug Folded in Layers of Dough

Puspa

🌅 Mornings I Want to Wake Up To

There are breakfasts…
And then there’s Aloo Paratha —
A morning slow enough for kneading,
Soft enough to mash potatoes into memory,
Warm enough to call family to the table without saying a word.

When I think of my childhood kitchen,
I hear the sound of dough being slapped.
I see steam curling off a ghee-slicked tawa.
I see my mother holding a steel plate with two perfectly golden parathas
… and a tiny bowl of butter that melted before you could say aur do.

🛒 What You’ll Need (Makes 6 Parathas):

For the Dough:

2 cups wheat flour (atta)

Salt to taste

Water as needed

A splash of oil (optional)

For the Filling:

3 medium potatoes, boiled & mashed

1 green chili, finely chopped

½ tsp cumin seeds or ajwain

½ tsp red chili powder

½ tsp amchur (dry mango powder)

2 tbsp chopped coriander

Salt to taste

(Optional: chopped onions or grated ginger)

To Cook:

Ghee or butter

Love and low flame

👩‍🍳 How to Make It – The Slow Way, The Right Way

1. Make the Dough
Mix atta, salt, water into a soft, smooth dough. Cover and rest 15 mins.

2. Prepare the Filling
In a bowl, mix mashed potatoes, spices, coriander. Taste. Adjust. Smile.

3. Stuff & Roll
Roll out a small disc. Place a spoonful of filling in the center. Fold edges, seal it gently, then roll it out slowly — thick, soft, not too thin.

4. Cook With Patience
Place on hot tawa. Flip when bubbles rise. Add ghee. Flip again. Press, crisp, smile.

5. Serve Hot
With dahi, pickle, or just butter that melts the moment it touches it.

—

❤️ Why I Always Come Back to It

Because it tastes like Sunday.
Because it fills the house before it fills your stomach.
Because the smell travels through walls.
Because no matter where I go, Aloo Paratha follows.