Kohalyachi Bhaji / Spicy Pumpkin Curry – Authentic recipe from Vidarbha (eastern region of Maharashtra)


  • Serves – 5-6



  • Pumpkin – 1 (medium sized) – Clean and cut into small cubes and put into water until you are ready to use them.


  • Onion (small sized) – 1 (finely chopped)
  • Tomato (medium sized) – 1 (finely chopped)
  • Coconut and poppy seeds paste – 2 tbsp
  • Ginger and garlic paste – 1 tbsp
  • Ground whole spices- 1 full tsp (It consists of cloves, black peppercorns, cinnamon, black cardamom, cumin seeds. You may use garam masala powder instead; in that case add it at the end.)
  • Red chilli powder – 1 and ½ tbsp (*this curry is very spicy, if you can’t bear that much heat, reduce it to ¾ tbsp)
  • Oil – 3 tbsp
  • Salt to taste

How to make Kolalychi Bhaji / Spicy Pumpkin Curry?

  • Heat up oil in a kadai or any heavy bottomed vessel.


  • Once oil is heated, add onion and sauté till translucent.


  • Then add chopped tomato, ginger garlic paste, coconut and sesame seeds paste and whole spices paste.
  • Cook for a minute or so until tomato turns tender.


  • Then add red chilli powder and mix well.


  • Immediately add pumpkin pieces and mix well.


  • Add around a cup of water, salt to taste, and fresh coriander leaves. Reduce the heat to low and simmer curry for 20-25 minutes until pumpkin is cooked completely.


  • Serve it hot with phulka and plain boiled rice.

Pizza paratha (Stuffed flatbread with leftover pizza toppings and cheese)


  • Makes 2 medium sized parathas

For Cover

  • Wheat flour – ½ cup
  • Carom seeds / ajwain- ¼ tsp
  • Little bit of salt

For stuffing

  • Leftover pizza toppings (I’ve used capsicum, onion and olives)
  • Some mozzarella cheese
  • Cumin seeds – 1 tsp
  • Red chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Chat masala – ½ tsp
  • Little bit of salt

How to make Pizza paratha?

  • Add carom seeds and salt into wheat flour and knead it to soft dough by adding water as needed. Cover and let it rest until you get ready with stuffing.


  • To make stuffing, finely chop the pizza toppings.


  • Add cheese and all the ingredients mentioned above.
  • Mix it really well and stuffing is ready.


  • Take one ball of the dough and roll it to form a small circle.


  • Place generous amount of stuffing on it and seal the edges.


  • Dip into flour and roll it gently and evenly from all the sides.


  • Roast nicely from both the sides by applying oil.



  • Serve hot with tomato ketchup or pickle.


Aloo palak paratha (Potato and spinach Flatbread) – Tiffin box ideas


These parathas are perfect for tiffin boxes as they remain soft for a long time.

  • Potatoes – 3 (small sized)

IMG_9649 IMG_9650

  • Fresh spinach – 1 cup (finely chopped)
  • Chapati atta or wheat flour – 1 cup
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Red chilli powder – 1 tsp (or you may add 3-4 finely chopped green chillies)
  • Anardana powder / Pomegranate seeds powder – ¾ tsp
  • Some roasted sesame seeds – 1 tsp (Optional)
  • Carom seeds / ajwain – ¼ tsp
  • Salt to taste
  • Little bit of butter while serving

How to make aloo palak paratha?

  • Boil the potatoes or cook them in a microwave.


  • If cooking in microwave, apply little bit of oil on potatoes and keep them in a wide microwave safe dish. Cook on high power for 4 minutes. Then take them out and flip them with spatula. Put them back to microwave and cook on high for next 3 minutes.


  • Allow them to cool down a little bit before you peel them.


  • Peel and mash the potatoes.


  • Add spinach and all other spices mentioned under ingredients.


  • Mix everything together really well.


  • Then add flour and knead it to soft dough. Add little water as needed.


  • Apply few drops of oil the dough and cover with kitchen towel. Let it rest for 10-15 minutes on a counter.


  • Divide the dough into 5 equal sized balls.


  • Take one ball and roll it like a regular chapati / roti.


  • Place on a hot pan and roast from both the sides until some brown dots appear. If you wish you can apply little oil or butter while roasting. Otherwise you can apply little bit butter while serving.


  • Serve hot with any pickle or chutney.

Instant Rava Uttapam – Quick breakfast recipe


  • Coarse Rava / Sooji – 1 cup
  • Yogurt – 1 cup
  • Onion -1 (finely chopped)
  • Tomato – 1 (finely chopped)
  • Some fresh coriander leaves (finely chopped) or you may use dried fenugreek leaves or kasoori methi for different flavor.
  • Cumin seeds – 1 tsp
  • Green chillies – 3-4 (finely chopped)
  • Ginger paste – 1 tsp
  • Oil for frying
  • Salt to taste

How to make instant Rava Uttapam?

  • In a big bowl, mix rava and yogurt together. Let it rest on a counter for 15 minutes or more if you have time.
  • Then add all remaining ingredients except oil.
  • Mix everything together really well. Add more water to make a medium thick batter. You can see the consistency of the batter in the picture below.


  • Spread 2-3 tsp of oil in a pan.


  • Once the pan is heated, pour 2-3 ladleful of batter and spread it evenly.


  • Cover and cook for 3-4 minutes.


  • Flip it to other side and cook uncovered for 2-3 minutes.


  • Take out in a serving plate and serve hot with tomato ketchup or any chutney.

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