Top 10 simple Indian food made at home


I am writing this blog on 2nd Apr 2020 and World is facing a big threat from CORONA virus. In India, every state, every district, every lane, every village will be under lockdown. There will be a total ban of coming out of your homes unless required (except medical staff, police, basic needs provides and media personnel).

When I was thinking about fruitful utilization of these days, then I thought of cooking delicious, different food for my family ( which I couldn't cook for days due to my busy schedule) . But, suddenly I realised about limited resources in the kitchen and for now I don't want to go outside to buy groceries which is not urgent in this situation.So, I cancelled the plan for different recipes. But, thought of cooking simple and healthy recipes.

You can also check "Top 10 famous foods in India".

Here is the list of 10 simple foods which can be cooked...

  1. 1
    Dal Rice
  2. 2
  3. 3
  4. 4
    Sabji Roti
  5. 5
  6. 6
    Idli Sambar
  7. 7
  8. 8
  9. 9
    Masala Maggi or Pasta
  10. 10

Let's start then…

#1.  Dal Rice

It is my all time favourite dish. I used to have it for lunch with Sabji Roji. But, now-a-days I am planning to avoid heavy cooking. Basically, I like simple Dal Rice with pickles at home. We can add twist in simple Dal like 

  1. Giving it simple jeera, mohari, hing tadka
  2. Making butter dal
  3. Dal fry with sweet n sour taste
  4. Dal fry spicy
  5. Sambar

Even there are many more types of Dal, you can cook.

The above list shows the way I cooked dal for my family, which is simple to cook with less ingredients.

Lets see Simple Dal recipe...

Dal Rice

Ingredients :

  • 1/2 cup Toor/Moog/Masoor Dal
  • 1 Tomato (Tamatar)
  • 1/2 tsp Jeera
  • 1/4 tsp Turmeric (Haldi) Powder
  • 2 Green chilli
  • 3 tsp Oil
  • 1 level tsp Salt (Namak)
  • 3 Garlic (Lasun) Cloves

How to make it:

  1. Boil the dal with salt, turmeric powder and slit green chillies.
  2. In another pan, heat oil, add the jeera, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft and pulpy.
  3. Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.

Serve it with steamed/jeera Rice. We can even add tadaka of hing, jeera,lasun,red chili on Dal to enhance the taste.

#2.  Paratha

I loved Paratha very much due to its nutritional values( I am not a nutritionist ).

I make Paratha in different styles with different ingredients. I made Thalipeeth of Methi/Palak/Potato/Onion. My family loves Paratha/Thalipeeth with onion chutney. Every home has its eating style. I am writing these recipes in my style.


Ingredients of Aloo Paratha :

  • 2 potato
  • 1 tablespoon coriander leaves
  • salt as required
  • 1 tablespoon ghee
  • 1/2 teaspoon red chilli powder
  • 2 teaspoon onion
  • 1/2 teaspoon garam masala powder

Ingredients of Dough

  • 1 cup wheat flour
  • 1/2 cup water

How to make it:

To prepare this mouth-watering and popular Aloo Paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out.

Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply ghee with a kitchen brush on both the sides.

Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally, a light potato shorba goes best with aloo ka paratha. You can also make quick onion-tomato-green chilli raita that tastes amazing with this paratha.

Lets see the Thalipith recipe...


  • 1  cup jowar flour(sorghum flour)
  • 1 cup atta (whole wheat flour)
  • 1/ 2 cup besan (gram flour)
  • 3 tablespoon rice flour
  • 1/4 cup curd
  • 1 medium chopped onion
  • 2 teaspoon red chilli powder
  • 1/4 teaspoon powdered turmeric
  • salt as required
  • 1 tablespoon cumin powder
  • ¼ cup chopped coriander leaves

How to make it:

Add all ingredients in a bowl and mixed it . Now knead a soft dough by adding water. Make sure that the dough is not very hard. Take a pan and add good 3-4 tsp of oil to it. Oil your palms as well. Take a small ball of the dough and press it a little between your palms. Then place the dough on the oil pool on the pan. With the help of your fingers and palm make a roti (try making as round as possible). Make a little hole in the center and pour a little oil in it. Put the pan on the gas and roast the thalipeeth. If you like it crisp then make it really flat and burn it a little as well to get a crunch. Flip and roast the other side as well.

Remove from the pan and have it hot. You can add kakdi and cauliflower to this as well. Serve it with pickle and enjoy!

Thalipeeth is also a street food served in some cities in maharashtra. The street food version is made with lots of oil, but in the homes thalipeeth is made with less oil. For a low fat version, skip adding oil altogether in the recipe.

Serve thalipeeth hot or warm with some white butter (loni) or curd. You can also serve thalipeeth with thecha or a pickle. during winter thalipeeth makes for a nice healthy and warming food.

#3.  Khichadi

​My all time favorite one bowl meal. I can eat it at lunch and dinner also. In my home, I always made tur dal / mug dal khichdi. Sometimes we can give twist by adding vegetables like potato, flower, beans, spinach or whichever you like. I usually add tadka on khichadi and supplement it with pickle and onion. Sometimes curd kadhi or nuts curry supplements khichadi.

Dal Khichadi

Lets see the Masala Khichadi recipe...


  • ⅓ cup broken rice
  • ⅓ cup dal (toor dal/moong dal)
  • ⅓ cup chopped onion
  • 1 tsp ginger garlic paste
  • ¼ to ⅓ cup chopped tomatoes
  • 1 to 2 green chilies
  • 1 cup mixed chopped veggies(whichever you like)
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • pinch of asafoetida (hing)
  • ½ teaspoon cumin seeds
  • 1 small to medium tej patta (Indian bay leaf)
  • ½ inch cinnamon
  • 2 cloves and 2 green cardamoms

How to make it:

Take rice and dal in a bowl. Rinse with water a couple of times. Drain and keep aside. Also chop the veggies and keep aside.

Heat 1 tbsp ghee or oil in a pressure cooker. Add the garam masala or whole spices – ½ teaspoon cumin seeds, 1 small to medium tej patta (Indian bay leaf), ½ inch cinnamon, 2 cloves and 2 green cardamoms. Saute till the spices crackle and become fragrant.

Add ⅓ cup chopped onion.Saute till the onions turn translucent.Add 1 tsp ginger garlic paste.Stir and saute till the raw aroma of ginger-garlic goes away.Add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped).Saute for a minute or two.

Then add 1 cup mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (hing). For a more spicy khichdi, add ½ tsp red chili powder. Saute for a minute.Add the rice and moong dal.Mix the rice and moong dal with the rest of the ingredients.

Add 2 cups of water. This much amount of water gives a vegetable khichdi which has a consistency not like a porridge, but not even dry. for a more liquid consistency in the khichdi, you can increase the amount of water to 2.5 to 3 cups.Season with salt as per your taste.

 Pressure cook for 14 to 15 minutes or for 7 to 8 whistles. When the pressure falls down on its own, remove the lid.Garnish it with a few coriander leaves.

Serve it hot with pickle, onion and papad.

#4.  Sabji Roti

This is the basic part of our meal. A spicy vegetable sabzi with wheat flour roti. I made dry sabji or gravy sabji which depends on the vegetable type. There are many types and different types of sabji recipes we can make at home. 

Bhaji Roti

Lets see the Simple Aloo recipe...


  • 2-4 pilled potatoes , chopped in small size
  • 5-6 Curry leaves (optional)
  • 1 teaspoon Jeera
  • 1 teaspoon Rai
  • 1/4 teaspoon Haldi (turmeric)
  • 1 teaspoon lal mirch powder (red chili powder)
  • salt to taste
  • 2 teaspoon edible oil

How to make it:

Heat the pan and add 2 teaspoon edible oil in it. once the  oil is heated, add Jeera, Rai and Curry leaves in it. Fry it for few seconds. Add chopped potato in it, fry it for 2-3 minutes. Add haldi, lal mirchi powder and salt in it. Mix it properly. Cover it with lid and cook it for 2-3 minutes. Stir it and cook it for 4-5 minutes. Check it the potato is cooked or not. If it is cooked then ready to eat with Roti.

Roti recipe...


  • 3 cups whole wheat flour/atta
  • 1 to 1.25 cups water or more if needed
  • ½ to ¾ tsp salt (optional)
  • 1 to 2 tsp oil or ghee (optional)

How to make it:

Kneading dough

Take whole wheat flour/atta in a bowl. Seive the whole wheat flour with salt. Add a bit of water and ghee and start mixing. Adding some water to the dough in parts, begin to knead the dough. Continue to knead the dough. keep on adding water as required. If you add all the water at once then the flour will become too sticky to handle.

Keep on kneading till the dough becomes soft. It is advisable to cover it with a plate or cloth and keep it aside for 20 to 30 minutes. Although you can make the rotis straight away after kneading the dough but this 30 minute waiting period helps.

Now make small to medium balls of the dough. Roll the balls in the palms of your hands. Flatten the ball. Sprinkle some whole wheat flour to the dough ball. Alternatively, you can also dust the rolling board with flour. Turn on the gas stove and put the tawa to make it hot. The tawa has to be sufficiently hot to make soft rotis. I generally make rotis on a high flame. On sim or low flame, the rotis become hard and on a very high flame they cook too fast. So regulate the temperature while making the rotis.

While tawa is getting hot, start rolling the dough ball into a flat round circle. Keep on rolling till you get a circle. Making the round rotis is not easy and with practice you will be able to roll them round. Sprinkle some wheat flour if the dough begins to stretch or become sticky while rolling.

Cooking Roti

Now put the roti on a hot tawa/griddle.  first cook one side. It should be less than half cooked or about one-fourth cooked as shown in the pic below. Turn and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible.

Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff. Turn and keep the other side on fire. The roti will puff more. Avoid burning the rotis and also don’t overdo it as roti will not be soft and will become crisp and hard like papads. IRemove and apply ghee on the roti (if you want). Applying ghee or oil keeps them soft for a long time. Roti made with this method is ideally served hot. If you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. You can also wrap them up in a kitchen towel or napkin.

#5.  Upma

My kids love upma in meal. Usually I made it in dinner to avoid heavy food at night as walking and outdoor activities are restricted in these days.

Upama can be made with rava made up of wheat or rice. At my home, we liked wheat rava upma. I usually supplement it with lemon pickle and garnish it with finely chopped onion.


Lets see the Upma recipe... 


  • 1 cup rava (fine variety)
  • finely chop 1 medium sized onion
  • 1 to 2 green chillies
  • ½ inch ginger
  • some coriander leaves
  • 8 to 10 curry leaves
  • 10 to 12 cashews
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds

How to make it:

Heat a pan or kadai first. Add the 1 cup rava or cream of wheat (fine variety). Begin to roast the rava. Stir often while roasting the rava. The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don’t brown the rava.Add the roasted rava in a plate and keep aside.

In a pan, heat 2 tbsp ghee or oil. Add 1 tsp mustard seeds. When you hear the crackling sound of mustard seeds, it means they are getting fried. now add the ½ tsp cumin seeds along with 1 tsp chana dal (husked and split bengal gram) and 1 tsp urad dal (husked and split black gram). Fry till the chana dal and urad dal begins to brown a bit.  Immediately then add cashews and begin to fry. by the time, the cashews get golden the dals would also get golden.

Now add the finely chopped onions. Saute the onions till they become translucent. Then add the chopped green chilly, ginger and curry leaves.  Stir & saute for a minute. Then add 2.5 cups water to this mixture. Add salt as required. Then add sugar. Sugar is optional and you can skip it. We prefer a slight sweet taste in the upma and hence we add it. Stir well. on a medium to high flame, heat the water and let it come to a rolling boiling. when the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.  Once you add the rava, stir immediately. Then add the next batch of rava. Stir again.

This way keep on adding and stirring the rava up to the last batch. Quickly stir and mix very well. The rava grains absorb water and thus swell and get cooked. Cover and allow the rava upma to steam for 2 minutes on the low flame. Then switch off the flame. Here the rava is cooked and the upma is ready.  Lastly add about 2 tbsp chopped coriander leaves. You can add more coriander leaves if you like. stir well.

Serve rava upma hot with slices of lemon

#6.  Idli Sambar

Idli Sambar is now-a-days famous and favorite food in our country. It is liked by kids as well as elders.  Idli is a round fluffy bread made from rice or mixed with Urad Dal. The mixture is allowed to ferment prior to being steamed in a special steamer which is purposefully made only for Idlis.Idli is served with hot sambar which is mixed dal curry with some vegetables in it and coconut chutney.

Idli Sambar is good for taste and nutritional also.

Idli Sambhar

Lets see the Idli Sambar recipe...


  • 4 cups Idli or Parboiled Rice
  • 1 cup Urad dal
  •  1 teaspoon Fenugreek Seeds
  • Salt to taste

How to make it:

 Rinse rice 5-6 times and soak in water for 4 hours. Rinse urad dal and fenugreek seeds and soak in water for 4 hours. Grind the urad dal for 10 minutes with little water . Add water during grinding till you get a smooth and fluffy batter . Grind the rice for 10 minutes to make a smooth batter . Add salt to  dal and rice batter .  Mix the batter with clean hands for 10 minutes . Cover the batter and ferment for at least 8 hours.  Grease the idli moulds. Pour the batter in the moulds. Steam the idlis in a steamer for 5-7 minutes . Allow the idlis to cool for 5 minutes . Remove the idlis from mould with the help of spoon. Serve the soft idlis with coconut chutney and sambar.

Sambar recipe...


  • 150 gms Arhar or toor dal  soaked for 15 mins to 20 mins
  • 100gms  Lauki cut into small cubes
  • 1 piece Carrot cut into small cubes
  • 2 big size Tomato roughly chopped
  • 1 medium size Onion  roughly sliced
  • ¼ teaspoon Sambar Masala
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Chilly Powder
  • Salt – according to taste
  • 30 gms Tamarind Pulp 
  • 3 Whole dry red chilly
  • 6-7 Curry Leaves
  • 3 Tablespoon Sambhar Masala
  • 4 inch grated Ginger
  • 1 tablespoon Mustard Seed
  • 3-4 pinch Hing/Asafoetida
  • 2 tablespoon Oil 

How to make it:

Rinse the Dal well and then add them in a pressure cooker. Add ¼ tsp turmeric powder and 1.25 to 1.5 cups water. Pressure cook the lentils till they are soft and well cooked for about 7 to 8 whistles or 11 to 12 minutes on a medium flame. Open the lid once the pressure settles down. the lentils should have softened very well, so that they can be easily mashed. mash the lentils with a spoon and keep aside.

Rinse and peel the vegetables. Chop them and keep aside. You can use a mix of various sambar vegetables – drumsticks, carrots, pearl onions, yellow pumpkin, radish, green beans, ash gourd, potatoes, brinjal (eggplant), okra etc. While cooking just remember to add the vegetables that take more time to cook first and later add the veggies which take less time to cook.

In a pot, heat 2 tablespoons oil first. Keep flame to a low or medium-low flame. Add the mustard seeds and let them crackle. Then add the urad dal (husked and split black gram). Let the urad dal turn into a maroonish color. Then add quartered onions or pearl onions (whole or halved), curry leaves and asafoetida. Stir and saute for 2 minutes on a medium-low flame. Saute till the onions soften a bit. Then add the chopped tomatoes. Saute tomatoes for 4 to 5 minutes on a medium-low flame. Next add vegetables which take more time to cook like carrots, beans, potatoes, drumsticks etc. Sauté for 4 to 5 mins on medium-low flame stirring often.

Then add remaining quick-cooking vegetables like brinjals,  pumpkin etc now. Mix. Add the tamarind pulp. pour water. Add salt as per taste and mix well. cover the pan and simmer on a medium-low flame until the raw aroma of the tamarind goes away and the veggies are almost cooked. If the vegetables are not almost cooked, then continue to simmer till they soften. The vegetables should be almost cooked before you proceed to another step. Once the veggies are almost cooked, then add the sambar masala, chili powder. Mix very well.  Add the mashed dal. Mix again very well. Also add 1 cup water or more to get the consistency you want.Stir and simmer sambar without lid for about 6 to 7 minutes or till it comes to a boil. Then switch off the flame. stir at intervals.

While serving, place the idli in a serving bowl. Pour sambar. Garnish with some coriander leaves.

#7.  Dosa

Dosa is also favorite food among kids as well as elders.It is round, thin pancake made from a fermented mixture of rice and urad dal.It is the traditional food of the south which is served with chutney(made from coconut) or may be given with Sambhar. The recipe is loaded with nutritious ingredients and is loved by people for their health benefits.

I usually made Dosa with potato sabji and coconut chutney.


Lets see the Dosa recipe...


  • Regular Rice- 2 cup
  • Urad Dal/Split lentil-1/2 cup
  • Chana Dal- 2 tbsp
  • Poha/chhirwa/chuda/beaten rice- 1/4 cup
  • Methi daana/Fenugreek Seeds- 1 tsp
  • salt as per need

How to make it:

In a bowl take rice, urad dal, chana dal, methi seeds and rinsed it together a couple of times and keep aside. In a separate bowl, take poha and rinse poha once or twice in water and then add to the bowl containing the rinsed rice+dals+methi seeds. Add 1.5 cups of water and mix. Cover with a lid and soak everything for 5 to 6 hours.

Making Dosa Batter

 Drain all the water and add the soaked ingredients in a wet grinder jar. Add ⅔ to ¾ cup water and grind till you get a fine grainy consistency of rice in the batter. A smooth consistency of the batter is also fine. If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.

 Now take the batter in a large bowl or pan. In case the dosa batter becomes thin, then add a few tablespoons of rice flour to thicken it. Mix the rice flour very well in the batter.Add ½ tsp salt. Mix very well. Cover and allow to ferment for 8 to 9 hours or more. Time of fermentation will vary depending on the temperature conditions. In winters, the time of fermentation can go up to 14 to 24 hours.The dosa batter after 11 hours. a proper fermentation will double or triple up the volume of the batter with a light sour aroma.Now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

Making Dosa From Dosa Batter

1Heat a cast iron pan. When the pan becomes hot, spread oil all over the pan. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium. For a low fat option, just make the dosa without any oil. Now take a ladle full of the dosa batter. Pour the batter and gently spread the batter starting from the center and moving outwards.

Cook the dosa on a low to medium flame. Do regulate the flame as per the pan size and thickness. You can even cover the dosa with a lid and let it get cooked from the base.When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center. With the spoon spread the oil on the dosa. Cook till the base is nicely golden and crisp. The base will leave the pan when its gets cooked. Fold the sada dosa.

Serve dosa hot with coconut chutney, potato sabji and sambar. Since these dosa are crisp, they are best served hot.

#8.  Soup

Soups are delicious and nutritious food. It can be made with different combinations of vegetables. I prefer tomato soup then mixed veg soup. I use it as a supplement in dinner when I have lots of remaining food from lunch. I prefer to serve it hot. My kids love tomato soup a lot.


Lets see the Tomato Soup recipe...


  • 4 medium to large tomatoes
  • 1 tsp cornflour
  • water
  • salt
  • 1 to 1.5 tbsp butter
  • 1 bay leaf
  • ½ teaspoon finely chopped garlic
  • ¼ cup finely chopped onions
  • Sugar
  • Cream

How to make it:

First rinse 4 medium to large tomatoes and keep aside. In a saucepan or pot take enough water (approx 5-6 cups). So that the tomatoes can get immersed. Add about 1 tsp salt to the water and bring the water to a rolling boil.Add the tomatoes and switch off the fire. Close the saucepan or pot with the lid. let the tomatoes be immersed in the hot water for 20-30 minutes.

 Drain the water and let them become warm or cool down. Due to the blanching process, the tomato peel shrinks and can be easily removed. Make a smooth paste of 1 tsp cornflour with 2 tbsp water. Directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar. If you cannot do this, then chop the tomatoes on a chopping board and add everything to the blender including the juices. Blend the tomatoes to a smooth puree. There should be no bits or small chunks of tomatoes. It should be a really smooth puree.

Making Tomato Soup

Melt butter in a pan. Add 1 bay leaf and saute for 1 to 2 seconds. Add ½ teaspoon finely chopped garlic and saute for some seconds on a low flame. No need to brown the garlic.Add ¼ cup finely chopped onions and sauté till the onions become translucent. Now add the tomato puree.Stir and then add 1 cup water, salt as required and black pepper powder as required.

On a low to medium flame, let the soup come to a gentle boil. Stir the corn flour paste (corn starch paste) that we made earlier and add it to the soup. Stir well and simmer for 3-4 minutes till the soup thickens on a low flame. Now add ½ tbsp sugar and stir. Then add 1 tbsp cream. Stir the cream and simmer for a minute. Switch off the stove. Chop the toasted bread into cubes.

 Pour the steaming hot tomato soup in soup bowls. add the bread croutons to the soup. You can also garnish the tomato soup With parsley or coriander leaves (cilantro leaves) and dot with some cream if you prefer.

#9.  Masala Maggi or Pasta

This is my all time favorite meal of kids. They are ready to eat it anytime. Even my elder one can cook Maggi by himself ( of course with my permission and under supervision). I prefer typical Indian tadka/masala maggi. Where I add maggi in fried onion, chilli, capsicum and tomato gravy with Indian herbs to add some spice in it. And served it with shredded cheese. It's Super Yummy.

Like maggi, I cooked pasta in my style. Same process of maggi but pasta is boiled before adding it into the gravy.

My kids love masala pasta and plain maggi.

Masala Maggi

Lets see the Masala Maggi recipe...


  • 2 small Maggi Packets
  • 1 medium size onion
  • 2 green chilies chopped in small pieces
  • 4 finely chopped garlic
  • 1 medium size tomato
  • ¼ cup fresh green peas(matar)
  • 1 carrot
  • Coriander
  • 1 teaspoon red chili powder
  • Edible oil
  • Salt to taste
  • Butter

How to make it:

Cut onion, tomato, carrot into small pieces. Heat the pan and pour 2 teaspoon oil into it. When oil is hot, add chilies and garlic into it. Stir it. Then put onion into. Stir it. When onion looks translucent, add tomato into it. When Tomato cooked perfectly add peas and carrot into it. Stir it properly. Add red chili powder and cook it for 2-3 minutes and then add 5 cups of water and a pinch of salt into it. When water boiled then add maggi and maggi masala into the pan and stir it properly.

Cover the pan for 5 minutes and serve it plate with butter on it. Serve it hot. You can garnish it with coriander.

Pasta Masala recipe...


  • 2 cup pasta
  • 1 medium size onion
  • 2 green chilies chopped in small pieces
  • 4 finely chopped garlic
  • 1 medium size tomato
  • ¼ cup fresh green peas(matar)
  • 1 carrot
  • Coriander
  • 1 teaspoon red chili powder
  • Edible oil
  • Salt to taste
  • Butter

How to make it:

Boiled pasta in a pan and drain the water and keep it aside.Cut onion, tomato, carrot into small pieces. Heat the pan and pour 2 teaspoon oil into it. When oil is hot, add chilies and garlic into it. Stir it. Then put onion into. Stir it. When onion looks translucent, add tomato into it. When Tomato cooked perfectly add peas and carrot into it. Stir it properly. Add red chili powder and cook it for 2-3 minutes and a pinch of salt into it. Stir it properly. After 2 minutes add boiled pasta into the pan and stir it properly.

Cover the pan for 5 minutes and serve it plate with butter on it. Serve it hot. You can garnish it with coriander.

#10.  Misal

This is my husband’s all time favorite dish. If you are a spicy lover, then Misal Pav of Maharashtra is the cream of the crop for you! Misal is a spicy curry usually made from moth beans and a paav, an Indian type of Bread. The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. 

At my home we loved, misal with paav. It is complete food .


Lets see the Misal recipe...


  • Edible oil
  • ½ teaspoon cumin seeds
  • ½ cup finely chopped onion
  • 1 teaspoons ginger-garlic paste
  • 3 tablespoons coriander leaves
  • ⅓ cup tomato puree
  • ½ teaspoon turmeric powder
  • ½ to 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon coriander powder
  • 2 tablespoons goda masala
  • 200 grams matki sprouts
  • 1 teaspoon tamarind
  • ½ to 1 teaspoon jaggery

How to make it:

Heat 3 to 4 tablespoons oil in a heavy pot or pan.Then add cumin seeds. Let the cumin seeds splutter.Next add  onion. Saute onions till translucent on low to medium flame.Then add ginger-garlic paste. Next add  coriander leaves. Mix well and saute till raw aroma of ginger-garlic goes away. Then add  tomato puree. Mix very well and saute for 2 to 3 minutes on low to medium flame. Then add the following spice powders – ½ teaspoon turmeric powder, ½ to 1 teaspoon Kashmiri red chili powder and ½ teaspoon coriander powder. Add  goda masala. Mix very well and saute till you see oil releasing from the onion-tomato masala paste.

Then add  matki sprouts. Mix very well. Before adding the sprouts, rinse them very well in water. Drain all the water and then add. next add 2.5 to 3 cups water or add as required. Season with salt. Cover the pan with a lid and on a medium-low to medium flame, cook till the moth bean sprouts are done. Do check in between and if the water looks less or dries up, then you can add some more water.

Check the doneness of the sprouts with a spoon. They should get mashed easily. Or you can taste them. There should be no rawness felt. Cooking the sprouts takes about 20 to 25 minutes in a pan or pot.Once the sprouts are cooked, then add tamarind pulp. Prepare the tamarind pulp before by soaking 1 teaspoon tamarind soaked in 2 tablespoons hot water for 20 to 30 minutes. Then squeeze the soaked tamarind in the water itself and keep the pulp aside.

Add ½ to 1 teaspoon jaggery. Jaggery can be skipped if you want. Mix very well. Simmer without lid for 3 to 4 mins till the raw aroma of tamarind goes away. Switch off the flame. Check the taste and add more salt if required.

Now pour misal hot in a serving plate or bowl. add chopped onions on top of the misal and squeeze some lemon juice on it.Top up with some farsan and chopped coriander leaves. Serve misal hot with pav and the farsan, lemon wedges and chopped onions by the side.

You can also check "Top 10 famous foods in India".


This is my way of cooking food at home to keep family healthy as well as serve them , their favorite food. 

Hope this crucial time teaches us unity and gives us strength to fight back…

You can also check "Top 10 famous foods in India".

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