Kashmiri Rajma recipe


So many ways to cook rajma, but today this post is about Kashmiri rajma. Rajma is also called red kidney beans.

Rajma is a curry-based dish mostly enjoyed with rice, rajma chawal. This recipe can find in all the northern regions, it’s not just limited to Kashmir.

The difference between Kashmiri rajma is only the use of curd here rest of the spice blend is the same.

While using curd keep in mind that it should not be sour, this will make the rajma too tangy.

Rajma is a high-protein food and has a lot of nutritional benefits.

Cooking rajma is quite simple, so let’s get started

#purvanchaltadka #foodblogger #rajma

Kashmiri Rajma

Ingredients

  • 3 onions chopped
  • 2 tomatoes chopped
  • 150 grams curd
  • 1 tablespoon chickpea flour
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon Haldi powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon amchur powder
  • 1 teaspoon jeera powder
  • 1 tablespoon ginger garlic paste
  • 250 grams Rajma boiled
  • 1 bay leaf
  • 2 black cardamom
  • 3 to 4 black pepper corn
  • 3 cloves
  • 1 tablespoon garam masala powder
  • 2 tablespoon mustard oil
  • 1 1/2 teaspoon salt

Method

  • Wash and soak rajma overnight
  • Boil rajma in pressure cooker by adding salt, bay leaf , black cardamom, black pepper, cloves, haldi powder, coriander powder and red chilli powder just a little.
  • 2 to 3 whistles and the rajma is cooked
  • Heat oil in a pan add onion and saute till onions are cooked
  • Add in ginger garlic paste, and cook. now add tomatoes and cook till mushy, keep the flame low
  • Meanwhile, take a small bowl pour the curd, and add the spices given
  • Mix well, if thick add little water
  • The paste is ready, now once the tomatoes are cooked pour the curd mixture and cook by continuously stirring for a minute
  • Add boiled rajma with the water it is cooked
  • Add salt and garam masala powder and cook for five minutes
  • Kashmiri Rajma is ready, enjoy it with rice or roti.

Aloo Puri


Struggling for lunch box recipes, don’t worry here’s a simple recipe for any lunch box be it yours or kids, everybody is going to love this. Making them is so simple and quick. Don’t have to bother with any sides here just eat them straight and you will love it.

This recipe or say puri has been my lunch box special and now the same goes with my kids. They prefer having them in their lunch or dinner as well and why not.

Making puri is simple we have to mix potatoes and flour together with some spices to make them taste more yum. So what are you waiting for head straight to the recipe card now

#purvanchaltadka #aloopuri#foodblogger

Aloo Puri

Ingredients

  • 4 to 5 boiled potatoes
  • 250 grams of wheat flour
  • 2 to 3 tablespoons of oil
  • 1 tablespoon salt
  • 1 teaspoon Haldi/turmeric powder
  • 1 teaspoon amchur powder
  • 1 tablespoon garam masala powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon jeera powder
  • 1/2 teaspoon Kala namak
  • 1 teaspoon Kasuri methi
  • Water for kneading the dough
  • Oil for deep frying

Method

  • Take a mixing bowl mash the potatoes add the given spices with salt and oil
  • Mix everything well mixture gets a crumbly texture
  • Leave it for 15 minutes
  • Now add water little by little and knead a dough
  • The dough has to be hard, not sticky if sticky making puri will be difficult, so keep patience while adding water.
  • Let the dough rest for another 15 minutes
  • Heat kadhai with oil
  • Take small portions of the dough and roll it down to puri small circle in shape
  • Add in the kadhai and deep fry on both the sides, till light brown
  • Serve them hot with pickle or curd.

Tomato Rice recipe


The Tomato rice recipe is from the South of India region. Making tomato rice is quite simple and quick. Within a few minutes, you are done with a yum rice recipe.

If you are looking for a different taste rice recipe, then this is it. Do try this recipe where the ingredients used are all in your kitchen.

Mostly my all recipes are the ones with few ingredients or whatever is available in the kitchen pantry. Preferably I use fresh ingredients in my kitchen. Even the Ginger-garlic paste I make is fresh. Fresh ingredients do a lot of difference to the taste as well as health.

In our southern region, the tomato rice recipe is called Thakkali Sadam.

Let’s check out this simple recipe

#purvanchaltadka #foodblogger #thakkalisadam#tomatorice

Tomato Rice Recipe

Ingredients

  • 2 teaspoon oil
  • 1 teaspoon mustard seed/rai
  • 1 teaspoon urad dal/split black gram
  • 1 teaspoon chana dal/chickpea split
  • 2 dry red chilli
  • 2 green chilli
  • 4 to 5 curry leaves
  • 1 onion chopped
  • 3 tomatoes chopped
  • 1/2 teaspoon turmeric powder/Haldi
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 1/2 teaspoon salt or according to the taste
  • 2 cups cooked rice (I have used leftover rice here)

Method

  • Take a kadhai heat oil, add rai let it splutter.
  • Now add in urad n chana dal
  • Fry till golden brown in colour
  • Add dry red chilli, green chilli, curry leaves and onion fry till cooked.
  • Add chopped tomatoes with the given masala and salt
  • Cook the tomato covered on low flame till mushy
  • Once the tomato is cooked well add in the rice and mix it well
  • Tomato rice is ready, serve hot with some curd.

Thandai Loaf cake


Thandai is a holi special drink. Made and consumed during the spring season. Perfect tea time cake for any occasion, not just Holi festival.

What exactly is thandai Spice Mix made of you can check the link here Thandai Spice Mix

Today’s recipe is a special one as many times we are left with the spices and don’t want to waste or throw them.

Use them in make delicious sponge cake. Trust me this is a no-fail recipe and tastes so good, that the whole house will be filled with the aroma while baking.

No worries if you are not having this spice mix, you can instantly make one with the recipe link given above.

It’s a blend of dry fruits and dry spices pulsed together. So won’t take much of your time let’s just go to the recipe card.

#purvanchaltadka #foodblogger #thandaisponge

Thandai Loaf Cake

Ingredients

  • 200 grams maida/ refined flour
  • 120 grams milk
  • 120 grams of unsalted butter
  • 150 grams sugar( powdered)
  • 1 teaspoon kewra essence
  • few drops of rose essence
  • 2 tablespoon thandai powder mix
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 120 grams of milk powder
  • 5 ml lemon juice
  • 1 tablespoon chopped dry fruits
  • Some dry rose petals

Method

  • Take a bowl and mix dry ingredients ( maida, baking powder, thandai mix baking soda)
  • In another bowl mix wet ingredients milk, milk powder, sugar, butter, kewra n rose essence, lemon juice
  • Whisk this together
  • Preheat the oven to 160 degrees
  • Grease a loaf pan with butter
  • Pour the cake mixture into it
  • Sprinkle some Chopped dry fruits on top
  • Bake for 30 to 40 minutes at 160 temperature
  • Garnish the cake with chopped dry fruits and dry rose petals.
  • Get the thandai spice mix recipe hereThandai Spice Mix
  • Super soft and tasty thandai sponge cake is ready.

If you don’t have a loaf pan bake in any tin you have. The baking temperature may vary in different ovens, so do check out what works best for you.

Thenthuk recipe


Here’s another recipe from our very own Leh Ladakh region called thenthuk.

So, what is basically thenthuk? This is homemade pasta made up of wheat flour.

Vegetables used are all easily available in the market, or in your pantry.

This is a stew or you can call it soupy noodles.

Thenthuk is easily available in all the northeastern regions. Keeps the body warm during those cold days. Loaded with veggies, so healthy and wholesome. Give it try once and you will surely love this. A pure and simple recipe to the card on the menu.

Let’s see the ingredients and method.

#purvanchaltadka #foodblogger #thenthuk

Thenthuk

Ingredients

  • 1/2 cup wheat flour
  • 1/2 cup capsicum chopped
  • 1/2 cup cabbage chopped
  • 1/2 cup onion chopped
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • Half chopped tomato
  • 1 tablespoon chopped spring onion
  • 1 teaspoon soy sauce
  • 1 teaspoon red chilli sauce
  • 1 teaspoon sugar
  • 1 1/2 cup water
  • 1 teaspoon salt or as per taste
  • 1 teaspoon oil
  • 1 teaspoon oil, a pinch of salt, and water for the dough

Method

  • First, take a bowl and add flour, oil, salt and water
  • Knead a soft dough, and let it rest by covering it with a cloth
  • After 10 minutes take small portions of the dough roll down like a disc cut long strips and keep them aside.
  • Heat a wok add oil following by ginger, garlic and onion fry till light in colour
  • Now add in capsicum, cabbage and spring onion
  • Fry for a few seconds
  • Pour water, you can adjust the consistency of the water here, more or less
  • Pour soy sauce and red chilli sauce
  • Mix it, now add in the handmade pasta
  • Add salt n sugar
  • Close the lid and cook for 10 minutes
  • Open and serve it hot

Baby corn masala recipe


Baby corn has such a sweet and earthy taste that added to many dishes it tastes divine.

Today’s recipe is made of baby corn and paneer. Simple and masaledar one. Quick and easy to make.

This recipe is going to be the star at any party. Tastes so Damm classic a no-fail recipe for sure.

Give it a try and check out the recipe along with the video

Let’s get started

#foodblogger #purvanchaltadka #babycornmasala

Ingredients

  • 1 cup Chopped baby corn
  • 1 cup paneer diced
  • 1/2 cup onions shelled
  • 1/2 cup capsicum chopped
  • 1 cup onion chopped
  • 4 to 5 cashews
  • 4 to 5 garlic
  • 1-inch ginger
  • 2 tomato chopped
  • 4 cloves
  • 2 black cardamom or badi elaichi
  • 1 bay leaf
  • 4 black peppercorn
  • 1 teaspoon haldi/turmeric powder
  • 2 tablespoon coriander powder
  • 1 tablespoon red chilli powder
  • 1 1/2 tablespoon garam masala powder
  • 2 to 3 green chilli slits long
  • 1 teaspoon kasuri methi
  • 1 teaspoon tomato sauce
  • Salt as per taste or 1 1/2 teaspoon
  • Oil/butter
  • Water as per the consistency

Method

  • Boil baby corn strain and keep aside
  • Heat oil or butter in a kadhai fry onion and capsicum separately on high flame remove on a plate
  • In the same kadhai add oil and let it heat up saute onion, garlic, ginger, cashews, cloves, black peppercorn, tomatoes
  • Cook till mushy
  • Add salt, red chilli powder, coriander powder, haldi powder and water
  • Cook for a few minutes
  • Let the masala cool down, then grind to a fine paste
  • Keep the paste aside
  • Again use the same kadhai pour oil n butter add in green chilli, black cardamom, bay leaf, fried onion n capsicum
  • Now add the baby corn and fry for a second
  • Pour in the ground paste, mix it well
  • Add garam masala powder, kasuri methi, salt and tomato sauce
  • Mix it well and adjust water consistency as required.
  • Babycorn masala curry is ready, I hope you enjoyed

Check out the video for fine detail.

Palak Methi Corn curry recipe


Hey, guys welcome to my post if you are searching for a recipe with fenugreek, spinach and corn this is it. Try this Indian curry on any day and you will love it.

Made with leafy veggies perfect with naan or roti. This is a speedy recipe with no fuss around.

Buy fresh Spinach and fenugreek leaves, a lot depends on the freshness of the vegetables. Taste does change if the leaves you are using are not fresh. So to get the taste go fresh.

Now, what is required in this recipe is not much you’ll see on the recipe card. This curry is my favourite one in my house.

Cook and store in the refrigerator enjoy when you are hungry.

Let’s get the recipe

#purvanchaltadka #foodblogger #methipalakcurry

Palak Methi Corn

Ingredients

  • 1 bundle spinach/palak
  • 1 cup fenugreek leaves/ Methi
  • 1 cup sweetcorn
  • 2 onions Chopped
  • 5 garlic pods
  • 1-inch ginger
  • 5 to 6 cashew nuts
  • 2 tablespoon oil
  • 2 tablespoon butter
  • 1 teaspoon ghee
  • 2 green chilli/ 2 dry red chilli
  • 1 teaspoon jeera/ cumin
  • 1 tablespoon tomato sauce
  • 4 peppercorns
  • 4 cloves
  • 1 teaspoon sugar
  • 1 teaspoon Haldi powder/turmeric
  • 2 teaspoon red Chilli powder Kashmiri
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 2 teaspoon salt or according to taste
  • Water as per the consistency

Method

  • Wash and blanch spinach strain it under cold water and grind to a fine paste.
  • Same way wash and blanch methi leaves and grind them into a paste
  • Keep aside both the paste
  • Heat oil in a pan add onion, ginger, cashew nuts, peppercorns, cloves and garlic saute till light brown, cool it and grind to a paste. Keep aside
  • Meanwhile, boil water in another pan add salt once it starts boiling, add sweet corn, boil for 2 minutes, and strain and keep aside.
  • In the same pan heat, oil and butter add jeera let it turn brown add in the onion paste and cook for 5 minutes on low flame keep stirring it.
  • After 5 minutes add Haldi powder, coriander powder and Chilli powder saute for two more minutes
  • Pour in both the spinach and methi paste in the pan along with corn
  • Stir well and cook for 5 minutes after that add garam masala, sugar, salt, tomato sauce and water according to desired consistency.
  • Boil for a few more minutes off the flame and keep aside
  • Take a tadka pan pour ghee add jeera, green chilli , red chilli pour this Tadka on the spinach methi corn curry
  • Enjoy this with hot rotis applied with ghee

Vegetarian Skyu recipe


There are times when I do wonder why it took me so long to eat this… Hahaha, actually it’s this recipe.

Ladakh cuisine is the same as Tibet cuisine because of the geographical region. The food here is non-spicy and heavy on carbohydrates. This is how each and every state makes India so diverse and rich in culture.

It is a stew made up of root vegetables and cooked in milk. Barley is the staple flour of this region. If visiting Ladakh do try this traditional/local recipe if you get a chance. Meanwhile, you can try this at home as well.

In Ladakh milk is called omaskyu oma means milk.

Healthy and wholesome I say Healthy because of pasta which is made using whole wheat/barley flour. Fresh and loaded with veggies.

Don’t get confused for skyu and Thukpa both are different because of the noodles and pasta used.

The simplicity and freshness of this recipe will blow your mind.

If you are thinking of cooking something simple, easy and quick this is the recipe for you.

Surprise your guests with this dish, they will definitely love your versatility here.

Quickly let’s get the recipe now

#purvanchaltadka #foodblogger #skyurecipe

Ingredients for the pasta

  • 1 cup whole wheat flour
  • 1 tablespoon oil
  • Water for kneading the dough
  • Pinch of salt

Ingredients for gravy

  • 1/2 cup carrot chopped in cubes
  • 1/2 cup green peas/ Matar
  • 1 potato cut into cubes
  • 1 tablespoon butter
  • 1 teaspoon chopped ginger
  • 1 tablespoon oil
  • 1 tablespoon green onions
  • 1 tablespoon spring onion greens
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon salt or according to taste
  • 1 tomato chopped
  • 1/2 teaspoon black pepper powder
  • 2 to 3 green chilli slits long
  • 2 cups water
  • 1 cup coconut milk/ Regular milk

Method

  • Take flour in a bowl add salt oil and water, and knead a soft dough
  • Roll in with a pin cut long stripes
  • Pinch an inch of the stripes and make small thumb size pasta by pressing your thumb in the pasta to shape it
  • Let the rest
  • Heat a pan with oil and butter
  • Add in onions and the green onions saute
  • Then add ginger the vegetables cook for a few seconds
  • Add in green chilli and spring onions green part
  • Now add water with garam masala powder,black pepper powder and salt
  • Let it boil for a few minutes
  • Add the pasta in it cover for 10 minutes and cook
  • Open the lid once the pasta is floating on the surface this recipe is ready
  • Pour in coconut milk or regular milk
  • And boil for a few seconds more
  • Boil till the consistency you want for the soup.
  • Skyu is ready to be served with a twist

Traditional Skyu is made using regular milk I have given my twist to this recipe by replacing it with coconut milk. For making pasta you can use barley flour if have access to it.

Mango pancake recipe


Summer without a mango recipe is Incomplete according to me, so today I am sharing this perfect mango pancake recipe.

And you won’t believe this is made from multi-grain flour, how much healthy can this get more…

Yes I have used mango pulp here and mango used is Alfonso here, you can choose the one you love.

Making pancakes are super easy if you have checked out my earlier post if not get it there eggless Chocolate Pancake recipe

As this is also called a good old fashioned pancake recipe with no fancy ingredients used. I would highly recommend you give it a try this mango season.

Get this recipe with a click

So let’s check out the recipe card here

#mangopancake#purvanchaltadka#foodblogger

Mango Pancake recipe

Ingredients

  • 1 cup mango pulp
  • 2 cups multigrain flour
  • 2 tablespoon sugar
  • Few drops of mango essence
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 cup water or as required
  • Butter as required

Method

  • Take a bowl to add in the flour along with mango pulp, mango essence, baking soda, baking powder, sugar and milk n water
  • Give it a nice mix with no lumps, let it rest for half an hour
  • Heat a non-stick pan add butter pour one ladle full of the batter
  • Cook on low flame this might get a bit sticky while flipping
  • Flip and cook for a few seconds
  • Serve on a plate with some honey
  • Mango pancake is ready for relishing.

Note- You can add butter or oil to the batter also. Take 1 tablespoon of butter or oil.

Eggless Chocolate Pancake recipe


Pancakes are love and the best thing to happen, a quick dinner or snack for any day.

I have been cooking this for quite a while now and would love to share my recipe without any refined flour in use.

I do tend to avoid Refined flour in the house whenever it’s possible of. As we unknowingly do consume a lot of Refined flour.

Today’s recipe is a chocolate pancake, simply healthy and easy.

Do try eating them with ice cream and the star of pancakes honey…

Get the best fluffy and spongy pancakes recipe here

So let’s get started

# pancake# purvanchaltadka #foodblogger

Chocolate Pancake

Ingredients

  • 2 cups whole wheat flour
  • 4 tablespoon cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 tablespoon sugar
  • Few drops of vanilla essence
  • 1 cup milk
  • 1 tablespoon butter

Method

  • Take a mixing bowl to add flour, cocoa powder, baking soda, baking powder, sugar, vanilla essence, mix this well
  • Now add butter and milk
  • Mix till everything is incorporated well
  • Heat a non-stick pan
  • Pour one ladle of the mixture let it cook you will notice bubbles
  • Flip to the other side
  • Cook for 30 seconds
  • Serve it on a plate drizzle some honey and a scoop of ice cream.
  • Your favourite chocolate pancake is ready.

Aam ki khatai


This recipe you will find only in the Purvanchal region. A simple way to give your dal that extra taste during the summers when one doesn’t like consuming much of spices. I prefer having something light and healthy which gives your digestive system some ease.

Though this recipe is getting lost, with people preferring more instant stuff.

What is khatai?

Khatai means something that tastes tangy or khatta.

How is it made?

Made using raw dry mango.

Any preferred season to make them?

Yes, khatai is made during summers as the sun is at its peak and drying the raw mango gets easy and quick.

So, let’s get the recipe

#purvanchaltadka #foodblogger #aamkikhatai

Aam ki Khatai

Ingredients

  • 1 kg raw mangoes cut into squares
  • 200 grams of coriander/dhaniya seeds
  • 150 grams of fennel/ saunf seeds
  • 1/2 cup jeera/ cumin
  • 250 grams garlic chopped
  • 4 tablespoon fenugreek/Methi seeds
  • 5 to 6 tablespoons Haldi / turmeric powder
  • 1/2 cup red Chilli powder
  • 2 tablespoon hing/ asafoetida
  • 2 tablespoon yellow mustard seed (optional)
  • 1/2 cup achar masala (optional)
  • 1/2 kg mustard oil or more as needed
  • 1/2 cup salt or as per taste

Method

  • First, wash and peel the mango piece and sundry them till its hard for 1 week or so
  • After the mangoes have dried completely store them in an airtight container before making the khatai
  • Take a kadhai dry roast the spices separately.
  • Like saunf, fenugreek, coriander and jeera seeds and grind to powder
  • Take a grinding jar Add the garlic with some oil and grind to a paste( oil is used for quick grinding)
  • Take a large vessel to add the grinded garlic paste and the spices
  • With Haldi, red Chilli powder and hing
  • If you are using yellow mustard seed and achar masala add them as well
  • Grind the mustard seed before adding
  • Now add in salt and oil
  • Now add the dry mangoes and coat the masala well, using your hand
  • If you find the masala to be dry pour some more oil
  • Mix well and store in an airtight container
  • Use it after a week
  • Store at room temperature stays good for years if kept in an airtight container or else refrigerate it.

How to use khatai?

Use them in your dals and khichadi.

Rose coconut burfi recipe


There are times when you realize that you needed some mithai for the next day’s morning puja and you forgot, this situation comes to very often where I’ll remember the whole day but while going to the market it’s gone from my head… I know you’ll say make list on the phone, but the lazy me thinking I won’t forget. Haha…. so in such situations why not make something homemade.

Rose coconut burfi

Homemade stuff as we all know is super good. Taste-wise and hygiene wise also.

So this barfi is also the last moment effort for the next day’s Navratri (Chaitra)

Easy and quick in making, the only thing is that the mixture gets sticky but that won’t spoil the mithai from making, once it’s in the refrigerator to set.

I have used roohafza syrup here you can skip it if you want, but the taste won’t affect much.

Again food colour is optional, I wanted the sweet to look pinker so added you can skip this as well.

Garnish varies from person to person you can use any dry fruit of your choice, my kids love cashews so using this.

Do remember to use grated dry coconut at times the smell changes if it is old enough.

Ok! With all the pointers marked let’s get the recipe now

#purvanchaltadka #rosecoconutburfi#sweets

Rose coconut burfi

Ingredients

  • 1 cup dry grated coconut/khobra khees
  • 1 cup milk powder
  • 1/2 cup milk
  • A few drops of rose essence
  • 2 tablespoon roohafza syrup
  • 2 tablespoon ghee/clarified butter
  • 1/2 teaspoon cardamom powder

Procedure

  • Take a bowl to add grated coconut, milk powder, cardamom powder, roohafza, rose essence, pink food colour mix this well
  • Now add milk little by little and mix this well
  • Add in ghee and form a dough
  • This dough will be sticky, it will be good after refrigerating it
  • Place butter paper on a plate and roll the dough cut into squares
  • With 1/2 inch thickness
  • Press some Chopped cashews
  • And chill it for half an hour
  • Remove before serving
  • Rose coconut burfi is ready for all the festivals around.

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