Healthy Snacking

1. PANEER and green pea's burger

PARAM PANEER and green peas burger is a healthy alternative to kids' favorite junk food - a one meal wonder that combines peas, PARAM PANEER, mayonnaise, onions, tomatoes, and lettuce. This yummy burger can be wrapped in aluminum foil or cling film and pack in a Tiffin box along with tomato ketchup.
Preparation Time: 20 minutes
Cooking Time:15 minutes



For The Cutlets

  • Crumbled PARAM PANEER 1/2 cup

  • Boiled and crushed green peas 1/2 cup

  • Boiled, peeled, and mashed potatoes 1/4 cup

  • Green chili paste 1 1/2 tsp

  • Finely chopped coriander (dhania) 2 tbsp

  • Whole wheat bread crumbs 2 tbsp

  • Salt to taste

  • Whole wheat bread crumbs for coating

  • Oil for deep-frying

Other Ingredients

  • Whole Wheat (gehun) burger buns  4 pcs

  • Butter 4 tbsp

  • Big Lettuce Leaves 4 pcs

  • Eggless Mayonnaise 6 tbsp

  • Finely chopped coriander (dhania) 2 tbsp

  • Big Tomato , thinly sliced 1 pc

  • Sliced onions (optional) - 4 pc

  • Salt and freshly ground black pepper powder to taste

Tomato Ketchup


  For the Cutlets

  •        Combine crumbled PARAM Paneer, peas, potatoes, green chilies, coriander, and salt  in a bowl and mix well
  •      Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) thick flat cutlet
  •           Roll each cutlet in bread crumbs till they are evenly coated from both the sides
  •          Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in colour from both the sides
  •          Drain on absorbent paper and keep aside

How to Proceed

  •            Cut a bun horizontally into two
  •            Butter the bun halves using 1 tsp of BUTTER and toast them lightly on a tava (griddle). Keep aside
  •           Place the lower half of the bun on a clean, dry surface with the buttered side facing up
  •          Place a lettuce leaf on the bun and spread 1½ tbsp of the mayonnaise over it
  •          Place a cutlet, a few tomato slices, and an onion slice over the cutlet. Finally, sprinkle salt and pepper over it
  •          Cover with the remaining half of the bun with the buttered side facing down and press it lightly
  •         Repeat with the remaining ingredients to make 3 more burgers

2. Mulo Ghonto

This recipe is an authentic East Bengal recipe - A delightful combination of radish with the potato, which makes an appearance in almost every dish in a Bengali household. You will be amazed to find how the bitter mooli is transformed into a sweetish vegetable where garam masala combined with chilies, peas, and potatoes make this vegetable more delectable.

Preparation Time:10 minutes
Cooking Time: 20 minutes





  • 1/2 tsp Param ghee

  • 2 cups chopped radish (mooli)

  • 1 1/2 tsp oil

  • 1 whole dry Kashmiri red chili, broken into pieces

  • 1/2 tsp cumin seeds (Jeera)

  • 1 cup green peas

  • 1 tsp turmeric powder (Haldi)

  • 1 tsp chili powder

  • 1 1/2 tbsp aniseeds (Saunf)

  • a pinch of sugar

  • salt to taste

  • 1/4 cup peeled and chopped potatoes

  • 1/2 tsp garam masala


  • Combine the radish with enough water in a deep non-stick pan and par-boil on a medium flame for 5 minutes. Drain and squeeze out the water. Keep aside.

  • Heat 1/2 tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for 5 to 7 minutes. Keep aside.

  • Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chilies and cumin seeds.

  • When the seeds crackle, add the radish, green peas, turmeric powder, chili powder, aniseeds, sugar, and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water to avoid the vegetables from burning.

  • Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of water if necessary while cooking). Keep aside.

  • Meanwhile, heat the ghee in a small non-stick pan, add the garam masala, and saute for 10 seconds.

  • Add it to the vegetable, mix well, and cook on a slow flame for another 3 to 4 minutes.

  • Serve hot.

3. Paneer Chane Ke Chops

Paneer stuffed in Kabuli chana mixture, shaped into chops, and shallow-fried is a yummy snack to satiate every palate and is a healthy snack option. It tastes crispy and best when served fresh and hot. Enjoy this snack with a cup of masala tea to feel full and refreshed. 

Preparation Time: 20-30 minutes
Cooking Time: 10-15 minutes


  • PARAM Paneer 100 grams

  • Chickpeas (Kabuli Chana), soaked 350 grams

  • Salt to taste

  • Tea leaves 1 teaspoon

  • Coriander seeds 2 teaspoons

  • Fennel seeds (Saunf) 1 1/2 teaspoons

  • Dried red chilies 2-3

  • Onion 1 medium

  • Ginger, roughly chopped 1-inch piece

  • Oil for shallow frying


  • Boil the Kabuli chana with salt and tea leaves tied in a potli till completely soft.

  • Drain and reserve the cooking stock.

  • Heat a non-stick pan, add coriander seeds, fennel seeds, and red chilies, roast till fragrant.

  • Roughly chop an onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool.

  • Mash PARAM PANEER in a bowl, add a little salt and shape into small balls.

  • Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.

  • Add the Kabuli chana and grind, without adding any more water, till the chanas are well mashed.

  • Transfer into a bowl. Heat a little oil on a non-stick Tawa.

  • Grease your palms, take a portion of the chana mixture and spread it. 

  • Place a paneer ball in the center and enclose it completely. Flatten slightly and place on the Tawa.

  • Similarly, make other chops and place them on the Tawa. Turn once and cook till both sides are cooked evenly.

  • Take care not to turn them on more than once. This way they will remain soft and will melt in the mouth. Serve hot.

4. Tuppa Dosa

Tuppa in Kannada, alias Ghee Dosa, is a delicious dosa, and the aroma of ghee while preparing will make your special one drool and tempted to devour the savory. This simple Dosa is a culinary delight and can be served with coconut chutney or red chilies and onion chutney. Since the batter for this Dosa uses more urad dal than usual dosas, the Tuppa Dosa also turns out soft and fluffy, which makes it doubly delightful. The reddish-brown hue and rich aroma of ghee and fenugreek make the Dosa a truly special treat for your guests and loved ones.

Soaking Time: 2 hours
Fermentation Time: 8 hours
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Servings: 15 Dosa


  • Param Desi Ghee for Cooking

  • Raw rice (washed & drained) 1 cup

  • Urad dal washed and drained 1/2 cup

  • Fenugreek (methi) seeds 1/2 tsp

  • Salt to taste

  • Sambhar, coconut chutney, red chili, and onion chutney for serving


  • Combine the raw rice, urad dal, and methi dana in a bowl and soak with enough water for 2 hours. Drain Well.

  • Add 1/4 cup of water and blend in the mixture to a smooth paste.

  • Transfer the mixture to a bowl, add the salt 'mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.

  • Once the mixture is fermented, mix it very well with the help of a ladle.

  • Heat a non-stick tava and pour a ladleful of the batter over it, and spread it evenly to make a 175 mm diameter circle.

  • Cook it using Param Desi Ghee on medium flame till it turns light brown from both sides.

  • Repeat the same with batter to make 14 more Dosas.

  • Serve immediately with sambhar (optional) and chutney.

5. Cheesy Macaroni

Macaroni tossed in cheesy white creamy sauce tastes yummy with homemade goodness. Children and adults alike like this classic, inexpensive, versatile, and nourishing food.

Preparation Time: 10-12 minutes
Cooking Time: 11-15 minutes
Servings: 4




  • Macaroni 300 grams

  • Processed cheese, grated 1 cup

  • Olive Oil or Butter 2 tablespoons

  • Refined flour (maida) 2 tablespoons

  • Salt to taste

  • White pepper powder to taste

  • Fresh parsley, chopped 1 tablespoon

  • Fresh breadcrumbs 2 tablespoons


  • Boil macaroni in water and little salt till it becomes smooth. Drain and refresh under running water. Drain and set aside.

  • Heat BUTTER in a pan. Add Maida and saute lightly, taking care that it does not change color.

  • Add PARAM MILK gradually and keep stirring continuously so that there are no lumps formed.

  • Add salt and white pepper powder and mix well. Add half the grated cheese and continue to stir.

  • After adding the cheese, the sauce will thicken further, then add more milk to adjust the consistency.

  • Heat some more BUTTER in another pan. Add Macaroni. Toss.

  • Strain the sauce into this pan and mix gently.

  • At this stage, if you want to bake you can do so, but first, sprinkle breadcrumbs over the top and sprinkle some butter. Sprinkle the remaining cheese and crushed peppercorns, and bake till the cheese at the top becomes lightly golden.

  • Or serve it just like that after putting on the remaining cheese and crushed peppercorns. Garnish with parsley and serve hot.

6. Dahi Pakodi Chaat

Chaat is very famous and popular in Indian cuisine. Here is a unique and different type of chaat with the combination of moong dal pakodis, dahi, and green and meetha chutneys. The moong pakodis with an array of spices, sev, chutneys, and garnishing is enjoyed as an evening binge favorite and is simply irresistible.

Cooking Time: 20 minutes

Servings: 4                                                                                                   

Preparation Time: 2 hours 


  • Moong Dhuli Dal soaked and drained - 1 cup

  • Medium Onion finely chopped - 1pc

  • Rice Flour - 1tbsp

  • Baking Soda - A Pinch 

  • Chilli Powder - 1 tsp to sprinkle 

  • Ginger Chopped - 1 tsp

  • Green Chillies Chopped - 2 pc

  • Salt - To Taste 

  • A pinch of Hing 

  • Oil to Deep Fry 

  • Param Dahi sweetened with sugar - for topping 

  • Cumin Seeds (jeera) roasted & grinded for topping - 1/2 tsp

  • Chopped coriander leaves for garnishing - 2 tbsp

  • Chaat Masala to sprinkle

  • Nylon Sev to sprinkle

  • Tamarind Chutney, green chutney for topping -1/4 cup


  • Blend green gram, onion, green chilies, ginger, and 1 tablespoon coriander leaves with some water to a coarse paste. Transfer into a bowl. 

  • Add rice flour, salt, asafoetida, baking soda, chili powder, and 1 tablespoon coriander leaves, and mix well.

  • Heat sufficient oil in a Kadhai. Drop small portions of the prepared mixture in it and deep-fry till golden brown. Drain on absorbent paper.

  • To serve, put some pakodis in each serving bowl, top with some yogurt, tamarind chutney, green chutney, and onions. Sprinkle some chaat masala, chili powder, and sev and serve immediately.