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Sumi's Cooking Corner, Beltola, Gauhati (2026)

24/08/2026

Here’s a polished, natural version of your Thecha Paneer Paratha recipe script:

Thecha Paneer Paratha

Ingredients:

Garlic cloves – ¼ cup

Green chillies – as needed

Peanuts – ¼ cup

Fresh coriander leaves – 1 big handful

Salt – to taste

Grated paneer – 1 cup

Chapati dough – as required

Sesame seeds – for sprinkling

Oil – for roasting

Butter – for serving

Method:

Heat some oil in a pan. Add garlic cloves, green chillies and peanuts. Roast everything until golden and crispy. Once done, take it out and let it cool slightly.

Now, transfer the roasted peanuts and chillies to a khalbatta (mortar and pestle). Add a big handful of fresh coriander leaves and salt to taste. Coarsely crush everything together to make the delicious thecha.

Now add the prepared thecha to grated paneer and mix everything well.

Take a portion of chapati dough and roll it into a roti. Place the prepared paneer-thecha stuffing over it and spread it evenly. Cover it with another rolled roti and gently roll it together.

Now cut it as shown and roll it into a layered shape. Sprinkle some sesame seeds and chopped coriander leaves. Dust with a little flour and roll it gently.

Heat a tawa and place the paratha on it. Cook on both sides until golden and crispy, applying a little oil as needed.

Finally, apply some butter and gently crush the paratha to open up those beautiful layers.

Serve hot and enjoy this spicy, crispy and flavourful Thecha Paneer Paratha! 😋🌶️🧄

21/08/2026

Healthy Dry Fruits Namkeen | Ready in 10 Minutes! 😋✨

Looking for a quick, healthy, and crunchy homemade snack? Then you must try this delicious Healthy Dry Fruits Namkeen! Made with crispy poha, makhana, rolled oats, peanuts, almonds, cashews, raisins, and nutritious seeds, this namkeen is packed with flavor and goodness.

The perfect blend of spicy, tangy, and slightly sweet flavors makes it an irresistible tea-time snack. It's easy to prepare, uses very little oil, and is perfect for kids' tiffin, evening snacks, travel, or guilt-free munching anytime. ❤️

The best part? You can make this delicious homemade namkeen in just 10 minutes! Once completely cooled, store it in an airtight container and enjoy it whenever you like.

Do try this recipe and let me know in the comments how it turned out for you! 🥰

📝 Ingredients

For the Namkeen:

* Thin Poha – 2 cups
* Makhana – 1 cup
* Rolled Oats – ½ cup
* Peanuts – ½ cup
* Almonds – ½ cup
* Cashew Nuts – ½ cup
* Raisins – as needed
* Dried Coconut Pieces – 2–3 tbsp
* Pumpkin Seeds – 2 tbsp
* Watermelon Seeds – 2 tbsp

**For Tempering:

* Oil – 2–3 tbsp
* Black Mustard Seeds – 1 tsp
* Curry Leaves – 20–25

**For Seasoning:

* Salt – to taste
* Powdered Sugar – 2 tbsp
* Red Chilli Powder – ½ tsp
* Turmeric Powder – ¼ tsp
* Roasted Cumin Powder – 1 tsp
* Chaat Masala – 1 tsp
* Amchur Powder – 1 tbsp

🌟 Storage Tip

Allow the namkeen to cool completely before storing. Keep it in a clean, dry airtight container to maintain its crunch and freshness.

👍 If you enjoyed this recipe:

* Like the video ❤️
* Share it with your family and friends 📤
* FOLLOW for more easy and delicious recipes
* Comment below and tell me where you're watching from!🌍

21/08/2026

High-Protein Paneer Stuffing Dosa Recipe 🥰 🤤

Ingredients
For the Dosa Batter:
1 cup rice
1 cup moong dal
¼ cup peanuts
1 tsp fenugreek seeds
Water, as required
3–4 garlic cloves
1-inch ginger
2–3 green chillies
A handful of fresh coriander leaves
Salt, to taste
For the Paneer Stuffing:
1 carrot
1 capsicum
1 onion
1–2 green chillies
1 cup grated paneer
Fresh coriander leaves, chopped
A pinch of salt
Other:
Oil, for cooking
Recipe
In a mixing bowl, add rice, moong dal, peanuts, and fenugreek seeds. Add enough water and soak everything overnight.
The next morning, wash the soaked ingredients thoroughly and transfer them to a blending jar.
Add garlic, ginger, green chillies, coriander leaves, and salt. Add some water and blend into a smooth batter. The batter should be slightly thick yet pourable.
Transfer the batter to a bowl and keep it aside.
In a chopper, add carrot, capsicum, onion, and green chilli. Chop them finely and transfer to a plate.
Add grated paneer, chopped coriander leaves, and a pinch of salt. Mix everything well.
Heat a non-stick tawa and lightly grease it with oil.
Pour a ladleful of dosa batter onto the tawa and spread it evenly like a regular dosa.
Cook on low heat for about 2 minutes or until the dosa turns golden and crispy.
Drizzle a little oil and spread the prepared paneer stuffing evenly over the dosa.
Drizzle a little more oil and carefully flip the dosa. Cook for another 2 minutes.
Flip it again, fold it properly, and cut it in half.
Your delicious and protein-packed Paneer Stuffing Dosa is ready to serve!

20/08/2026

Instant Mango Coconut Ladoo Recipe 🥰 🤤😋
📝 Ingredients ✨
1 cup desiccated coconut (plus extra for coating)
½ cup mango pulp (fresh or canned)
¼ to ⅓ cup condensed milk (adjust sweetness)
1 tbsp milk powder (optional, for richness)
¼ tsp cardamom powder
1 tsp ghee

👩‍🍳 Instructions
🔹 Step 1: Prepare the Mixture
In a pan, add mango pulp and cook on low-medium heat for 3–4 minutes until slightly thick.
🔹 Step 2: Add Ingredients
Now add condensed milk, desiccated coconut, and milk powder. Mix everything well.
🔹 Step 3: Cook the Mixture
Cook on low heat, stirring continuously to avoid burning.
Mix and cook for 4–5 minutes until the mixture thickens and starts leaving the sides of the pan.
🔹 Step 4: Flavoring
Add cardamom powder and 1 tsp ghee. Mix well and turn off the heat.
🔹 Step 5: Shape the Laddus
Let the mixture cool slightly.
Grease your hands and shape small round laddus.
🔹 Step 6: Coating
Roll each laddu in desiccated coconut for a beautiful finish.
Garnish with chopped pistachio.
🍽️ Serving Tip
Serve fresh or refrigerate for 30 minutes for better texture and flavor.

And our delicious Mango Coconut Laddus are ready! 🥭🥥
They are soft, flavorful, and absolutely melt-in-the-mouth. Perfect for festivals, special occasions, or even quick sweet cravings.
If you enjoyed this recipe, don’t forget to like, share, and follow for more ऐसी ही easy and tasty recipes.
Thank you! ❤️

19/08/2026

Authentic Bengali Dhokar Dalna Recipe 😋 🥰

Ingredients ✨

For the Dhoka

- 1 cup chana dal (Bengal gram), soaked for 4–5 hours
- 1-inch ginger
- 2–3 green chillies
- A pinch of asafoetida (hing)
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp sugar
- A pinch of baking soda
- Mustard oil for cooking and frying

For the Gravy

- 2 medium potatoes, cut into cubes
- 2–3 tbsp tomato puree (optional)
- 1 tsp ginger paste
- 1 bay leaf
- 2 dried red chillies
- A pinch of asafoetida (hing)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp cumin powder
- Salt to taste
- Sugar to taste
- 3 cups warm water
- 2 slit green chillies
- ½ tsp garam masala powder
- 1 tsp ghee
- Mustard oil for cooking

Method

Grind the soaked chana dal with ginger and green chillies into a coarse paste using very little water.

Transfer the paste to a bowl and add hing, salt, turmeric powder, sugar, and a pinch of baking soda. Mix everything well.

Heat mustard oil in a pan until it reaches the smoking point. Lower the heat and add the dal mixture. Cook on low heat, stirring continuously, until the mixture thickens and starts leaving the sides of the pan.

Grease a plate with a little oil and spread the cooked mixture evenly to about 1 cm thickness. Allow it to cool completely, then cut it into diamond or square-shaped pieces.

Deep-fry or shallow-fry the dhoka pieces until golden brown. Do not over-fry them, otherwise they won't absorb the gravy properly. Remove and keep aside.

In the same oil, fry the potato cubes with a little salt and turmeric until lightly golden. Remove and keep aside.

In the remaining oil, add bay leaf, dried red chillies, hing, and cumin seeds. Let them splutter.

Add the tomato puree (if using) and salt. Cook until the oil starts separating.

Now add the ginger paste and cook for 2 minutes.

In a small bowl, combine turmeric powder, Kashmiri red chilli powder, and cumin powder with a little water to make a smooth paste. Add it to the pan and cook until the oil separates once again.

Add the fried potatoes and cook for 2–3 minutes.

Pour in 3 cups of warm water. Add salt and sugar to taste, then mix well.

Gently add the fried dhoka pieces and slit green chillies. Cover and cook for 4–5 minutes so the dhoka absorbs the delicious gravy.

Finally, sprinkle garam masala and drizzle ghee over the curry. Cover and let it rest for 15 minutes before serving.

Serve hot with steamed rice or fluffy luchi and enjoy this authentic Bengali classic!

Sumi's Cooking Corner

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