Paneer Stuffed Paratha


One of my friends, who loves indian food, had came over for dinner recently. I just did not know what to make her when she came. I always want to make something special, or different, so I asked her what she wanted to eat and she replied parathas. As a result, for the evening, I created a menu around that, and instead of plain parathas I decided to make stuffed ones.

There are many different vegetarian options for making the stuffing, like mashed potatoes, mixed vegetables, or just onions etc., but I decided to go with paneer. In the past I have made paneer parathas using  different recipes from various books. However this time I thought I thought – let me make my own spice mix so I just created my own concoction. Sometimes it is good to experiment with different spices and tastes that you may like, it could just work well together, I was pleasantly surprised with these parathas.

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Puri (Fried Indian Flat Bread)


Puris are flat bread that can be made savoury or spicy and puff up into balls when fried (if cooked and rolled out properly). Puris are considered to be a little treat, something different to the normal rotis. These savoury little balls were a little bit of naughty food, something that was not really healthy because it is fried as opposed to roasted. It used to be eaten mostly on special occasions or just to make a slight difference to the normal meal. Puris are good eaten as a snack or for breakfast / lunch or as a accompaniment to curries, or with sweet foods such as kheer (rice pudding) and shrikhand (made with yoghurt and sugar, saffron & nuts or fruit added to it). They also go well with mango pickle and equally with a nice hot cup of tea.

I remember my mother telling us to learn how to roll out small round shapes and allowing me and my sisters to make a few which used to be such an achievement when we actually came to eating them. Our father would help with the frying and always used to try and assure that each of the puris would become small round balls of yummy food. Last year while visiting my older sister in Hong Kong we made puris together and her younger daughter was helping us make little hearts and flowers shapes. My son enjoyed that, so now when ever I make at them at home he helps and makes little star shapes and ‘puri men’ and of course the cut-out of his hands. It is so much fun and then he says to everyone ‘I made them’ 🙂


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Ginger Cookies


This recipe was invented by my 3 year old son. A couple of weeks back, I asked him what he wanted to do. So he said “I want to make ginger cookies”. I said “you mean gingerbread men”, he said “NO, cookies…”. So as soon as he finished his breakfast he wanted to get into the kitchen and get cooking. To begin with I wasted a bit of time trying to find a ginger cookie recipe. Then because he was getting a bit upset that he hadn’t started, I said OK I will be brave and make it up as we go along. I asked him about each ingredient and that is how we created this recipe. Surprisingly he said he wanted wholemeal flour and no sugar. “So how are we going to make it sweet” I said, he said “Honey”. As he was mixing the dough he kept on saying easy peasy lemon squeezy 🙂

As I have previously mentioned since my ‘golden child’ started Montessori school, I have tried to do some form of cooking with him on Wednesdays, his day off. I was so proud and could not believe my little 3 year old was so grown up that, he was creating a recipe with me, a wonderful moment of being a mother 😀

Ginger Cookies

I went with what my son felt like adding to the mix, however you can add raisins, oats, fresh ginger, candied citrus peel and chocolate. I just used the normal everyday chapatti flour to make the cookies. Its best to eat them within a few days as I found they started softening up.


Preparation time: 10 mins       Cooking time: 20 mins      Makes: approx 40

1 1/2 cups wholemeal flour

1 tsp baking powder

1/4 tsp bicarbonate of soda

1 tsp ground ginger

1/2 tsp cinnamon powder

zest of one lemon

4 tbsp candied ginger, cut into small bit sized pieces

2 tbsp each of honey, black treacle and lemon juice

80 g butter

120 ml milk


1) Place all the dry ingredients in a bowl and mix, add the lemon zest and chopped candied ginger.

2) In a pan heat the butter, honey and black treacle, just enough to melt and mix all the ingredients. Cool slightly and pour into the dry mix of ingredients.

3) Squeeze the lemon juice and combine, now add the milk little at a time to form a soft dough. You may need a little extra or maybe even less.

4) Let the dough rest for a few minutes, while you prepare the baking tray by lining with a grease proof paper and preheat the oven to 200 ‘ C .

5) Roll out the dough on a slightly floured surface to 2 mm thickness, cut with a cookie cutter of your choice and place on the baking tray. Bake in the oven for roughly 10 mins or until they are golden brown. Remove from the tray and let them cool completely before storing them in an airtight container.