French Bread Toast


Are you in confusion about the morning tiffin box for your child, no worries here’s a quick and simple toast recipe which every kid will fall in love with. As well the adults. Cooking this toast is fast and in that morning rush this recipe comes handy.

With some basic ingredients from the kitchen you are sorted. Give it try.

Having kids in the house makes any mother creative with her cooking skills, lol… so keep exploring and creating.

As this is a vegetarian site I have used custard powder instead of eggs. To make it more healthy I have used brown bread aswell.

So let’s see how it all has come together

#purvanchaltadka#foodblogger #breadtoast#eggless

French Bread Toast

Ingredients

  • 1/2 cup milk
  • 4 tablespoon vanilla custard powder
  • 1 teaspoon vanilla essence
  • 3 to 4 tablespoon powdered sugar
  • 1 tablespoon powdered sugar for dusting
  • 4 brown bread slices

Method

  • Take a bowl add milk, custard powder, vanilla essence, powdered sugar Mix this well, if required adjust milk , it has to be liquidity.
  • Heat a non-stick pan and dip one slice of bread both sides and toast it on the pan by applying butter to the edges.
  • Cut it into squares place it on the serving plate and dust some powdered sugar
  • Enjoy this bread toast for snacks.

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Sattu ki kachori recipe


If you are from UP or Bihar you will know well what this dish is about. For people who don’t I’ll explain it further.

Health wise this sattu contains immense benefits on once health.

Benefits of Sattu-

Consume it daily for a glowing skin.

Helps in maintaining weight loss.

Gluten free

Gives instant energy

Increase appetite

Best health drink during summers to keep you hydrated know how to make sattu drinkSattu ka sharbat

What is Sattu made of?

Sattu is made from roasting black chana with the skin and grind it to fine powder use it by storing in an air tight container. Without sieving it.

A quick and easy kachori recipe, you can even make parathas out of this instead of frying.

So let’s get this yum recipe now

#sattukachori#purvanchaltadka#foodblogger

Sattu ki kachori

  • 1 cup sattu flour
  • 4 to 5 green chili finely chopped
  • 2 cup Chopped onions
  • Handful of coriander leaves
  • 1 tablespoon crushed garlic
  • 1 teaspoon ajwain/carom seeds
  • 2 teaspoon kalonji/ Nigella seeds
  • 3 teaspoon sauf/ fennel seeds
  • 2 tablespoon lemon juice
  • 1/2 tablespoon salt or as per taste
  • 1 tablespoon pickle masala (the one which you use daily)
  • 2 cup wheat/ refined flour
  • 1 teaspoon salt
  • 1/2 cup water or as per consistency For kneading the dough
  • 2 tablespoon oil for moyan
  • Oil for deep frying

Method

  • Make the dough first with the given ingredients, dough has to be soft
  • Now, heat a pan and dry roast ajwain, kalonji, sauf. Keep aside
  • Take a bowl add in chopped onions, garlic, green chili, coriander leaves, lemon juice, pickle masala, dry roasted seeds
  • Mix it well, now add in oil, salt and sattu flour
  • Mix this well ,check the salt or adjust accordingly
  • Stuffing for the kachori is ready
  • Keep a kadhai or wok with oil for heating
  • Meanwhile roll small size portion of the dough and stuff the sattu mixture, seal it ,press it flat and deep fry them.
  • Sattu kachori is ready for serving
  • Enjoy it with curd.

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Motichur ladoo parfait


Parfait has its origin from France, where it is made with cream, sugar and eggs. Nowadays you will get so many variations of this recipe. Try which you find quick and easy to make. As this recipe anyway is easy, I have my way of layering this.

Make them in jars or bottles for easy serving. Most loved dessert for any party, as it’s easy to serve and can be made a day before. Festive season has began and every household in India is loaded with mithai, many a times these mithai are unattended for days and you don’t feel like wasting them, so rather than throwing it make a yum dessert of this motichur ladoo.

There are combinations of some ingredients when brought together creates a whole new recipe, at times we tend to be in our comfort zone by not experimenting as we don’t want our favourite dish go wrong. But this is definitely a must try recipe for you without any compromise on the taste.

So, let’s get the recipe now

#motichurparfait#purvanchaltadka#foodblogger

Motichur Parfait recipe

Ingredients

  • 5 to 10 pieces of Motichur ladoo
  • 1 teaspoon elaichi/ Cardamom powder
  • 1 piping bag of whipped cream
  • chopped almonds

Method

  • Crush the ladoo using fork and keep in a plate
  • Whisk the whip cream till soft peaks are formed
  • Add in elaichi powder and gently fold it
  • Fill the whipped cream in a piping bag
  • Take any small glass or jar layer the motichur ladoo using a spoon
  • Now layer it with whipped cream
  • Top it with Chopped almonds
  • Repeat the layering process till the glass or jar it full as shown in the picture above.
  • Chill it and serve as and when required.
  • Enjoy Motichur ladoo parfait anytime, any season.
  • Hope you loved this recipe, until then keep exploring…

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Tres leche cake recipe


This cake has its origin from Mexico, Central America and Latin America. It’s a cake soaked in milk and cream. A very simple and delicious way of having a cake. Milk here makes this cake more yummy than you expect. Baking this cake is easy, like any regular one. Only thing is I have made a chocolate flavoured one, which is more preferred in the house. I have made my way of tres leche with preferred flavours.

Why the name Tres leche?

This recipe requires three( tres is three) types of milk in it. Whole milk, condensed milk and evaporated milk. So the name

How to serve?

Cut a square piece of the cake, place it on a plate and pour in the three milk mixture as desired around the cake, enjoy it as when you wish to.

This cake lasts for 3 to 4 days in the refrigerator, best dessert for your guests at home. Making them a day before if you have a party or get together.

Once the bake is baked it is poked with a fork to have enough holes, so that the milk gets soaked well till the base.

Let’s just get the recipe now

#purvanchaltadka #foodblogger #tresleche

Ingredients for cake

  • 200 grams Refined flour/Maida
  • 180 grams powdered sugar
  • 125 grams milk powder
  • 125 grams white butter
  • 5 ml vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 5 ml lemon juice
  • 40 grams cocoa powder
  • 125 grams milk

Ingredients for milk mixture

  • 1/2 cup condensed milk
  • 1 cup milk
  • 2 tablespoon cocoa powder or ganache
  • 1 teaspoon coffee powder
  • Whipped cream for layering
  • Some cocoa powder for dusting

Method

  • First let’s bake the cake, for that take a bowl add all the ingredients given except lemon juice and mix
  • Preheat the oven at 160 degrees for 10 minutes
  • The quantity I have used requires a 7 inch cake tin
  • Take cake tin place it with a parchment paper
  • Now add the lemon juice in the cake mixture mix it and pour in the tin
  • Bake it for 40 minutes at 160 degrees detailed cake recipe Eggless chocolate cake sponge
  • Once it’s done let it cool, then prick holes in it with a fork
  • Now , take a bowl add condensed milk, milk, coffee powder and cocoa powder mix this well
  • Pour it on the cake so that it soaks well
  • Refrigerate the cake for 1 hour
  • If you are short on this milk mixture prepare a bit more and keep
  • Meanwhile whip the cream by adding cocoa powder
  • Bring the out of the refrigerator and layer it with whipping cream
  • And dust some cocoa powder with a strainer on the cake
  • Freeze it for more one hour
  • Cut it into squares and place one piece on a plate pour the milk mixture around the cake and enjoy this tres leche

Note- I have used a round cake tin you can use a square one for the perfect shape.

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Malai peda recipe


Festive season has started with our Ganesh chaturthi and now its Navratri, whole market is flooded with sweets and mithai. So here I am with some special sweet made at home. Full of hygiene and taste. Made way cheaper than the shop. No compromise on taste either.

As the name suggests malai peda how do you get the malai do you use malai or not you will get to know in this blog so keep scrolling the recipe.

I bet no one will ever notice that it’s homemade, that’s the level of perfection here. No iam not boosting you will find it yourself.

When you are complemented for your effort it’s worth everything. No khoya or mawa used here a very instant version of peda you will get.so let’s get started

#purvanchaltadka #foodblogger #malaipeda

Ingredients

  • 250 grams Paneer/ cottage cheese
  • 1 cup milk powder
  • 1 cup milk
  • 1 cup powdered sugar
  • 1 tablespoon ghee/clarified butter
  • 1 teaspoon elaichi powder/ Cardamom
  • Powdered pista/ pistachios for garnish

Method

  • Take a non stick pan add ghee and pour milk in it
  • Bring to a boil
  • Now add in milk powder, mix it well
  • After that add grated paneer, sugar and mix continuously till the mixture comes together well and leaves the pan
  • Off the flame add elaichi powder Mix it well. This takes around 15 minutes , keep the flame low while cooking
  • Let it cool down a bit, and take a small lemon size portion of the mixture and shape them into a flat peda
  • Sprinkle pista powder and press it
  • Malai peda is ready for the festival, so enjoy these homemade pedas.

Remember the mixture has to be warm enough to give shape, if it cools down add a little milk and heat it again.

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Korean style ramen recipe


Nowadays everything Korean is trending. Be it K-pop, drama or food. Tried this recipe seeing it on social media and thought why not share it with you, adding some twist to it.

Ramens are my favourite, but the store one’s mostly are not vegetarian, so the struggle is real here, done with every brand thought of cooking something myself. So here’s it

Not used any packed noodles rather i am using Maggi here which was handy in my kitchen and I guess everyone’s kitchen 😅

I wouldn’t waste much of your time, so let’s get the recipe

#purvanchaltadka #ramen#koreanfood

Korean style ramen

Ingredients

  • 1 packet noodles (Maggi)
  • 1 tablespoon olive oil
  • 1 tablespoon capsicum Chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon chilli flakes

Method

  • Take a pan add water and boil, now add in Maggi noodles and cook
  • Strain the noodles and set aside
  • Take a mixing bowl add the Maggi tastemaker with some garlic, soy sauce, chilli flakes
  • Take a small pan heat oil to smoking point
  • Pour this piping hot oil on the tastemaker and mix it well
  • Add the cooked noodles and toss it well
  • Garnish with chopped capsicum
  • Enjoy this Korean style ramens with a twist.

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Sweet corn salsa recipe


Sadhana Mishra

As the name suggests this salsa is a winner with every kid in the house. Salsa is the best snack for any time hunger, the taste is a mix of sweet and tangy flavour.

I served it with some Indian papad cut into a nacho shape and deep fried. Do try it this way as papad is available in every Indian kitchen.

Grab some fresh corn from the market and try out this yummlicious recipe at home. A very important part of this recipe is….it’s Damm tasty. A vegan salsa recipe for you.

Let’s start the recipe now

Sweetcorn salsa

Ingredients

  • 2 cups sweet corn kernels
  • 1/2 cup chopped tomato
  • 1/2 cup chopped onion
  • Pinch of black salt
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped capsicum
  • 1 teaspoon black pepper powder
  • 1 tablespoon lemon juice
  • 1 teaspoon salt or as per taste
  • Few coriander leaves for freshness

Method

  • Take a large bowl and add all the given ingredients
  • Give it a mix, now add in black pepper powder, salt, lemon juice and some chopped coriander leaves
  • Mix it well and serve with some fried papad or nachos
  • If you are making in a large batch skip adding salt, and lemon juice. Add when you are serving the salsa

Sattu ki kachori recipe – Purvanchal Tadka

This episode is also available as a blog post: https://purvanchaltadka.com/2022/11/08/sattu-kachori/
  1. Sattu ki kachori recipe
  2. Korean style ramen recipe
  3. Biscuit Mug Cake
  4. Gulkand Mukhwas/ Indian Mouth Freshner recipe
  5. Laung Lata recipe
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Chocolate Modak recipe


Ganesh Chaturthi is my house’s most awaited festival, where you enjoy modak with different flavours. Here’s a most loved modak recipe for you. Made in just 10 minutes, you will love the flavour and taste. I bet this recipe can beat Haldirams of Nagpur for taste.

Do give it a try as this has no added sugar to it which makes it a little diabetic-friendly. I am saying little coz depends on your sugar level also.

So without wasting any time head for this recipe and spread the smile. This will definitely make Ganesha 😊

#purvanchaltadka #foodblogger #chocolatemodak

Chocolate Modak

Chocolate Modak

Ingredients

  • 2 tablespoon ghee / clarified butter
  • 250 grams of milk powder
  • 1 cup milk
  • 1/2 cup grated chocolate
  • 1 teaspoon cardamom powder

Method

  • Heat a non-stick pan with ghee
  • Add in milk and let it simmer a bit
  • Now, add in milk powder and mix it well
  • If you find the milk to be less add a little more
  • Now, add in the chocolate and mix it well
  • cook till the mixture starts leaving the pan and combines together
  • All this has to be done on low flame only
  • Once the mixture is done let it cool down for 2 minutes
  • Grease the modak mould with ghee and keep the mixture in it and press
  • Make modak while the mixture is warm, if it turns cold add a little water and cook again for a few seconds.
  • Modak is ready for serving

Note– You can replace grated chocolate with chocolate powder.

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Pizza sauce recipe


Meet this best-ever pizza sauce. This is rich and full of flavours. One will get the beautiful texture and colour with this recipe. Making pizza sauce at home is quite simple and easy. With few ingredients needed, one can make the best pizza sauce.

After trying this recipe, I don’t buy any more pizza sauce from the store. Pizza sauce is used as a topping on the pizza but also goes well with macaroni and pasta. When there is leftover sauce it goes into the pasta. Get to know the secret ingredient used for a spicy Indian twist.

With some tomatoes, onion and herbs this sauce is made. Store in the refrigerator and use as required.

Let’s get this recipe now…

#purvanchaltadka #pizzasauce #foodblogger

Ingredients

  • 2 onion
  • 4 tomatoes
  • 1 tablespoon garlic chopped
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon red chilli flakes
  • 1 teaspoon basil
  • 1 teaspoon salt or as per taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala powder
  • 2 teaspoon Kashmiri red chilli powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon tomato sauce
  • 1 teaspoon sugar
  • 1/2 cup water

Method

  • Take a pan heat oil and butter
  • Add in chopped garlic saute for a few seconds then add in chopped onions, cook till translucent
  • Once done add in the tomatoes
  • Now add salt, red chilli powder, garam masala powder, all the herbs, tomato sauce, black pepper powder and sugar. Cook for a few minutes.
  • Add water and boil for a few more seconds by covering with a lid
  • Off the flame and let it cool down completely
  • Grind to a fine paste
  • Pizza sauce is ready
  • Enjoy it on pizza or pasta

Purvanchal Tadka

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Gulkand Mukhwas/ Indian Mouth Freshner recipe


Mukhwas is a culture in every household in India. We Indians prefer having mukhwas after our meals, this helps us in digesting our food well.

One can find various ranges and varieties of mukhwas in the market. But as we all know store brought one has some kind of preservatives in them, to make them last longer. The ones made at home are free of chemicals, so let’s try them out today with some simple ingredients.

I did post a recipe on gulkand you can check it out hereGulkand recipe/Rose Jam

Gulkand or rose jam is healthy and delicious, I have made them using roses from my garden, you can buy them if you wish. Here’s one chutney that gives that fragrance and flavour to this mukhwas which makes it smell and taste just like the store. One will find this chutney in a local grocery shop called Meenakshi chutney or pan chutney.

By adding this to the mukhwas not a single guest will say it’s homemade, you can surprise them with your talent 😉. So let’s get started

#purvanchaltadka #foodblogger #gulkand#mukhwaas

Ingredients

  • 5 to 10 Beetel leaves/pan
  • 4 tablespoon dhana dal/ roasted coriander seed
  • 4 tablespoon sauf/fennel seeds
  • 8 to 10 tablespoons or a small packet of mixed colourful sauf
  • 2 tablespoon Meenakshi/pan chutney
  • 1 tablespoon amla supari
  • 1 teaspoon elaichi/Cardamom powder

Method

  • Take a pan dry roast dhana dal and keep aside
  • Cut the pan leaves finely and set aside
  • In a mixing bowl add gulkand, chopped pan leaves, roasted dhana dal, sauf, amla supari, pan chutney and elaichi powder
  • Mix all this very well
  • The quantity of dhana dal and sauf can be adjusted according to one’s preference.
  • Store it in an airtight container in the refrigerator
  • Enjoy your Gulkand mukhwaas

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Achari Paneer no garlic no onion recipe


This is a perfect one for a non-garlic-onion day. Taste-wise, no one can beat this or comment that there’s no garlic or onion in the recipe. The best recipe for Navratri or any festival.

Paneer aka cottage cheese as called in the west is a favourite among all, be it a vegetarian or non-veg person.

Paneer is such a versatile food that it blends with everything, be it parathas, curries, sweets and many more.

Achari paneer is made of a blend of exotic spices. To give that taste, where you won’t settle for less.

What is Achari?

This masala is a blend of spices used for making pickle/achar which are fennel, carom, cumin, coriander and more get the recipe in the link hereAchari masala powder recipe

Today I am sharing with you my version of Achari Paneer, so do read the blog. Let’s get started with the recipe

#purvanchaltadka #acharipaneer#foodblogger

Achari masala paneer

Ingredients

  • 250 grams paneer cut into cubes
  • 2 tomatoes chopped
  • A handful of coriander leaves
  • 1 tablespoon ginger
  • 4 to 5 green chilli
  • 1 tablespoon Kasuri methi
  • 2 tablespoon oil
  • 1 tablespoon mustard oil
  • 1/2 teaspoon Haldi powder/turmeric
  • 2 tablespoon coriander powder
  • 1 tablespoon Kashmiri red chilli powder
  • 1/2 cup curd (sweet)
  • 2 teaspoon sugar
  • 2 tablespoon roasted sesame seeds
  • 2 tablespoon achari masala powder Achari masala powder recipe

Method

  • Take a grinding jar add tomatoes, green chilli, ginger, and coriander leaves grind to a fine paste.
  • Take a small jar add sesame seed and one tablespoon of water grind to a fine paste, keep aside
  • Heat a non-stick pan with regular oil and mustard oil
  • Sprinkle some Kasuri methi and fry, now pour in the tomato paste
  • Cook on low flame till oil leaves the sides of the pan
  • Add Haldi, red Chilli, and coriander powder. Fry for a few seconds
  • Pour in the curd and sesame paste and fry till all is incorporated well keep stirring while it’s cooking for few seconds
  • Add the achari masala powder Achari masala powder recipe
  • Add water according to desired consistency
  • Now add in salt with paneer and boil.
  • Off the flame and serve hot.

I have used roasted sesame seed so I am not frying it in the oil and adding it in the end to the curry, if you are using raw sesame seed make sure to fry it in the oil before adding the tomato paste.

1

Medu vada recipe


Cooking medu vada looks a bit tough for many people, but if you will follow this recipe it will be easy for you. Believe me, this recipe is simple and hassle-free.

Nothing fancy in making these vadas, just a little trick and you are sorted.

The trick is just to keep following

First while mixing the Ingredients do beat the batter for 5 minutes this will make the Vada fluffy without adding any soda, if you wish to add (soda) you can.

Second use a spatula apply water place the batter and give it shape by pressing in the centre to make a small hole. This will give you the exact shape of medu vada.

So what are you waiting for head and do try this now…

Let’s get the recipe

#purvanchaltadka #foodblogger #meduvada

Medu vada

Ingredients

  • 250 grams split urad dal (without skin)/ split black lentils
  • 1 tablespoon black pepper powder
  • 3 to 4 green chilli chopped fine
  • 1 tablespoon ginger
  • 1 tablespoon crushed coriander seeds
  • 1 tablespoon salt
  • 1/2 cup water
  • Oil for deep frying

Method

  • Soak urad dal overnight in water
  • Next day rinse it well in running water and grind with ginger adding little water
  • The batter has to be a fine paste.
  • Now, remove it to a bowl and add black pepper powder, green chilli, coriander seeds, salt, curry leaves
  • Mix this well, and beat the batter for 5 minutes to make them fluffy.
  • Let it rest for 10 minutes
  • Heat oil for deep frying
  • Take a spatula to apply water place the batter and give it shape by pressing in the centre.
  • Drop the vada in the oil, be careful while doing this. Apply little water not too much.
  • Fry till golden brown in colour on both the sides
  • Remove on a plate, and deep fry all the vadas in that manner for the perfect shape.
  • Serve it with sambhar and coconut chutney.

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