~ Gobhi (Cauliflower) Ke Parathe…

Happy Thursday all you wonderful peeps!!!

Today’s blog post is another yummy one… Gobhi ke Parathe!!!

Gobhi ke Parathe are one of our favorite kind of stuffed Paratha and today I am sharing this yummy recipe, do give it a try!!

Parathe (an Indian flatbread) is one of the easiest to make and most loved choice in North Indian households, when it comes to weekend brunches or even weekday quick dinner fixes.
Serving size: 2-3 people 


– 1 large Gobhi (Cauliflower)
– 2 green chilies
– 1 teaspoon ajwain
– Pinch of heeng 
– Salt to taste
– 1 teaspoon red chilly powder
– 1 teaspoon haldi
– 2 cups of whole wheat flour
– 1/2 cup chopped cilantro 

How to make:

– Grate the Gobhi, I use my kitchen aid for this as it’s easy and fast.

– Take the flour in a big bowl, add the grated gobhi, heeng and ajwain, red chilly powder, haldi and salt and cilantro. Mix and leave for 15-20 minutes.

– The gobhi when mixed with flour and other spices, leaves water and hence very little extra water is required to knead it into a smooth dough. Do not make the dough too sticky as it’s going to be tough to roll.

– When ready to eat, make small circles of the dough and roll into a round shape, like you would do with Rotis, into circle of about 6-8 inches in diameter. Do not make it thick, keep it slightly thin, to cook easily.

– Heat a flat pan, brush oil on it (or you can use cooking oil spray) and cook the Parathe by drizzling about 1 or 2 tsp of ghee/oil on both sides till the paratha is evenly cooked and browned.

– Serve hot with some Raita, ketchup and chutney!!

Hope you enjoyed today’s post. What’s your favorite kinda stuffed paratha?!


~ Teriyaki Chicken!!

One of my all time favorite Chinese dish is Teriyaki Chicken and today I am sharing a tried, tested and trusted recipe.


–  ¼ cup soy sauce

– ⅓ cup freshly squeezed orange juice

– 3 tbsp honey

– 1 tsp finely grated fresh ginger

– 1 tsp sesame oil (you can use any other oil as well, but sesame oil works best)

– 2 lbs boneless skinless chicken thighs, fat removed

– 1 tbsp olive oil

– 1½ tbsp unsalted butter

– Green onion and sesame seeds for garnish


1. In a large bowl, mix together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 tbsp honey, 1 tsp ginger and 1 tsp sesame oil.

2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min. Do not refrigerate. 

3. Heat a non-stick pan over medium-high heat. Add 1 tbsp olive oil. Remove chicken from marinade and put the chicken in the hot pan and sauté, stirring occasionally until golden brown and cooked through.

4. Transfer chicken to a bowl.

5. Remove pan from heat and pour the marinade into the pan, add 1½ tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly, until slightly thickened and then remove from heat. 

6. Add chicken back to the pan and stir to combine. Serve over hot white rice or brown rice, garnished with fresh green onion and a sprinkle of sesame seeds.


Definitely let me know how you liked it!!