Dill Leaves Pulav

Dill Leaves called as Shepu in Marathi and Sabbasige soppu in Kannada is a simple with a decent fragrance leafy vegetable available through out the year. The most common form of using this vegetable in Indian cuisine is a quick stir fry served along with Roti/Chapati. The stir fry sabzi can be prepared with any of the dals like moong dal / toor dal by soaking it for required time. I usually make Pulav on the weekends as a Brunch since we wake up very late :) This will be a mix of almost all the vegetables that I find in my kitchen! Methi Pulav is the regular one for which I have already shared the details. I do not find much difference in the procedures for preparing any vegetable Pulav. It can be almost same, but you should be sure of the quantity of spices or the salt to be added :) Here is the procedure that I follow to prepared Dill leaves Pulav. 

Gobi Cheese Paratha

Paratha is a quick and healthy option for lunch box on a busy day if you do not have enough time to prepare a separate breakfast and a side dish. If you are familiar rolling the parathas, you can make it with any stuffing inside. I add whatever veggies I find in my kitchen for the stuffing. You can even do this with the rice, just add all the veggies along with the rice and cook! but do not compromise on the taste :).  Gobi Parathas are always healthy, adding cheese makes it even more tastier and kids will like it. Addition of onions makes it crispy, you can skip if you do not like.

Ghee Rice

Ghee rice is one of the quick recipe and a best option for one pot meal. It's always good for kids,  addition of cashew nuts, ground nuts and raisins makes it even more tastier and healthier. This is the most simplest yet flavorful rice with pleasant fragrance. This rice is prepared by sauting the spices like bay leaf, clove, cinnamon, star anise along with green chilli and onions in ghee. This can also be a quick lunch box recipe on a busy day for all the working women.Lets see the procedure for it.

Poori Chole Recipe

Chole is an authentic dish of Punjab. It is generally served with Batura. Instead of Batura I make chole with puris. Even though puri is not a regular item in my kitchen but once in a while I prepare this during the weekends. I have already shared the recipe for puri Bhaji using potato sabzi in Maharashtrian style. I make this chole sabzi by my own way by just using onions, tomatoes and the chole masala that we get in the market and it is simply delicious. This sabzi also goes very well with roti/chapati.