Author: Sadhana Mishra

Hi Folks Sadhana Mishra here, I am the cook,photographer and the writer of this blog Purvanchal Tadka,a complete vegetarian site. Frankly saying cooking became passion after having twin babies and for them I started experimenting with cooking and started learning,still learning.Recipes here are from my kitchen fully tried and tested,some from my kitchen and some from the internet,An amatuer photograher you can see, learning her way out. Purvanchal is the eastern region of Uttar Pradesh from where my roots are so the name Purvanchaltadka .Born and brought up in Mumbai currently staying in Nagpur heart of India and also center of the country. Do write your comments and queries and send me at sadhanam7780@gmail.com Thank you for taking out time and stopping by Happy cooking from purvanchaltadka.com Do follow me on Instagram @purvanchaltadka

Aglio e olio


As the name says, yes this is an Italian recipe. So this pasta is made with spaghetti, but you can have variations of your choice. Today I am sharing with you this super saver recipe for all the vegetarians who travel abroad. Which you can enjoy without any guilt.

This classic pasta dish is from Southern Italy near about Naples area, can be made in just 15 minutes.

This recipe was made by my teens so I had to only sit and enjoy 😉 no no don’t get me wrong I was their guiding them. To make this interesting they did add some cherry tomatoes. Using cheese is completely optional as traditional no cheese is used.we added some herbs and Chilli flakes to that spiciness.

Meaning of Aglio e olio

This means olive oil and garlic. So simple and easy pasta to make.

Let’s get the recipe here

#purvanchaltadka #foodblogger #aglioolio

Aglio e olio recipe

Ingredients

  • 1 packet spaghetti
  • 1 teaspoon mixed herbs
  • 2 tablespoon chopped garlic
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon black pepper powder
  • 1 teaspoon salt
  • 1 cup cherry tomatoes cut into half

Method

  • Here we will need a boiling pot for boiling pasta. Read the directions on the package and follow.
  • Keep the boiled water for further use.
  • Take a non stick pan Pour oil and butter, let it melt
  • Add in the chopped garlic with some salt
  • Cook till garlic turns pink
  • Now add in the herbs, chilli flakes and cherry tomatoes, saute them a bit
  • Add in black pepper powder, mix it
  • Now add in a 2 ladles of the boiled water from the pasta
  • Give it a mix
  • Add the boiled pasta gently mix all
  • Adjust seasoning according
  • Traditional Aglio e olio is ready to you enjoy.
  • Hope you like the recipe.

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Aglio e olio
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A Special Day Note


It was my birthday last to last Sunday, sharing with you some glimpse for the Day. My kids did try to make it a special one. At a certain age people do tend to slow down and celebrate things more private. Ya…but this was a private birthday followed by wishes from my school friends who are more special one’s. My younger sister did come up to Nagpur for making this day more beautiful and memorable. Me being into food blogging she brought some beautiful crockery. Super cute card made by my nephew.

Thank you universe for all the love and gratitude. This is for all who kept motivating and supporting me in every field when I was about to quit everything. Thank you for standing with me when I felt defeated and lost. It was through your love and support I am going on. A special thanks for all my subscribers to loving the content.

  • Aglio e olio

    Aglio e Olio

  • A Special Day Note

    It was my birthday last to last Sunday, sharing with you some glimpse for the Day. My kids did try to make it a special one. At a certain age people do tend to slow down and celebrate things more private. Ya…but this was a private birthday followed by wishes from my school friends who……

  • International Tea Day 21 May 2023

    Tea for me is a time when the whole family comes together. Tea for me is a bond I share with my loved ones and wait for it be a special one. Tea for me is a rejuvenation time. Tea for me is a emotion where I would break my cookies into four pieces for……

  • Every calories count…You don’t have to worry

    Hey everyone hope you all are doing fab, I am here with a little different topic today as the title suggests we keep counting on every calories we have but do we really work hard to control them, for me I can say am kind of conscious to a little extend for what i eat……

  • Singhara ki roti, satvic roti

    Shinghare ki roti

  • Sabudana roti/ Topiaco flour flat bread recipe

    Vratwali Roti

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A Special Day Note
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International Tea Day 21 May 2023


Tea for me is a time when the whole family comes together.

Tea for me is a bond I share with my loved ones and wait for it be a special one.

Tea for me is a rejuvenation time.

Tea for me is a emotion where I would break my cookies into four pieces for them to last a bit long and give me more time with my mother and run away from studies a bit.☺️

Tea for me is break time to give myself a chillax

Tea for me is way to unwind, stop and enjoy life.

Tea for you is???

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International Tea Day 21 May 2023
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Every calories count…You don’t have to worry


Hey everyone hope you all are doing fab, I am here with a little different topic today as the title suggests we keep counting on every calories we have but do we really work hard to control them, for me I can say am kind of conscious to a little extend for what i eat or keep a balance on it. Being an Indian we have a large variety of food which are healthy and non preservative ones, but I can say things are changing fast here to. One of the dish which is helpful in weight loss and you can count on is Poha, that’s flatten rice. So if you are eating poha for your dinner you are on a weight lose regime unknowingly, which I came to know today. Thought of sharing with you this.

A plate full of poha has less calories compared to all the fast food. If you are feeling heavy and don’t want to skip your dinner here’s poha at your rescue.

Just a query here which looks better poha or the adenium…ahh both 😀

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Singhara ki roti, satvic roti


Fasting days are here, so am I with this satvic recipe of roti which is also vegan. After having satvic food one does feel light and wholesome. You can enjoy them guilt free. There won’t be days when you’ll have to say now I am not eating this for next coming months. These food makes one love themselves and give your body the right nutrients and proportion. Including this recipe in your diet will definitely help you in weight loss but I am not a dietician so consult a doctor for that, but as said they help you maintain a balance in your diet.

Water chestnut flour as it’s known in English is a special flour consumed especially during Navratri, this flour gives one full nutrients required like zinc, iron, phosphorus and calcium.

Making these rotis are quite simple and easy. With the tips and trick you can check the recipe here.

So let’s get the recipe now

Singhare ki roti

Ingredients/method

  • 1 cup Singhare /water chestnut flour
  • 1/4 cup /Few tablespoon water
  • Ghee for applying
  • Butter paper

So the method here is simple, take a bowl add the flour, now adding tablespoon of water bring the flour together.

No kneading is required here, just get them together.

Now heat a tawa, meanwhile take a small portion of the dough place it on a butter paper and gently press them and give a round shape.

Lift the butter paper from beneath and place it on the tawa upside down. Cook the roti for 30 seconds on one side. Then flip it on the other side. Cook both the sides well till light brown. Remove from the flame apply oil and enjoy it with aloo ki sabzi or chutney.

Hope you liked this fasting recipes series.

Until then keep exploring.

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Singhara ki roti, satvic roti
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Sabudana roti/ Topiaco flour flat bread recipe


Chaitra Navratri is around the corner and according to hindu calendar it’s a new year for all the Hindus.

As many do Nine days fasting in this navratri aswell, here I am with a recipe which will keep you full for the whole day, as this is completely satvic you can include this in your regular diet for a change.

This recipe is very basic and minimal as in North India especially in Uttar Pradesh and Bihar region we don’t add in much spices in our fasting recipes. Which all things are included in these recipes I’ll let you know further.

During fasting days we only consume sendha namak, regular salt is not used here.

Which food items and spices are included in fasting recipes?

Sweet potato

Potato

Bottle gourd

Raw banana

Chestnuts

Black pepper cons

Tomato

Sendha namak

Green chilli

Coconut

Shingade ka atta/ chestnut flour

Rajgire ka atta/

Sabudana atta/tapioca flour

Ghee

Ground nut oil

Dryfruits

Milk and curd

This recipe is definitely going to keep full yet won’t make you sluggish. Potatoes are used here to give a base to the roti.

Let’s get this recipe and start the series for Falhari or varat ki recipes #1

Sabudana roti

Ingredients

  • 4 to 5 boiled potatoes
  • 1 cup tapioca flour
  • 1 teaspoon sendha namak
  • 1 teaspoon jeera/ cumin seeds
  • 1 green chili chopped
  • 1 teaspoon grated ginger
  • Few coriander leaves
  • 1 tablespoon ghee
  • 4 tablespoon water

Method

  • In a mixing bowl grate the boiled potatoes add in grated ginger, green chilli, coriander leaves, sendha namak, ghee, tapioca flour and water
  • Knead a soft dough
  • Keep tawa on the flame for heating grease it with little ghee
  • Meanwhile dust flour on the counter take pinch of the dough and roll into small rotis
  • Cook it on the tawa by applying ghee on both the sides
  • This will take only 2 minutes on medium heat.
  • Once done enjoy it with chutney or curd
  • Hope you liked the recipe
  • Until then keep exploring…

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Tomato chutney recipe


India is a country with so much diversity, be it in culture, language or food. Chutneys or say Dips have been in our culture for ages. To make any food more appealing and full of flavours. Chutney can make or break any dish.

The one today I am sharing is Tomato chutney made with simple ingredients, a very famous South Indian recipe. Which only requires tomato and onion with some Tadka in it. Goes well with appe, dosa, idli.

Tomatoes should be ripped ones for you to get that colour and texture. We want full red tomatoes. Spiciness can be adjusted to ones palate, so add red chilli accordingly. To get the best flavour use coconut oil for frying. I was introduced to tomato chutney by my husband, who’s colleague use to bring this in his lunch box. He got the recipe from him.

What kind of Tomatoes to use?

Use only ripped ones here, to get the perfect colour and texture.

Any specific oil to use?

I would suggest if you are comfortable with coconut oil then cook in it, if not go for refined oil or ground nut oil.

Let’s start cooking

#purvanchaltadka #foodblogger #tomatochutney

Tomato Chutney

Ingredients

  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • Few curry leaves
  • Salt
  • Oil
  • 1 tablespoon mustard seed
  • 1/2 cup water
  • 4 to 5 garlic
  • 1 inch ginger piece
  • 3 to 4 dry red chilli

Method

  • Heat oil in a pan add urad and chana dal saute till light brown
  • Add in red chilli, garlic, ginger,curry leaves with onion
  • Cook till onions are transparent
  • Now add in tomatoes with salt and water
  • Cook till tomatoes get mushy
  • Off the flame and let it cool down
  • Grind it to a fine paste
  • Remove it in a serving bowl
  • Now take another pan pour oil and heat it Add mustard seed let it crackle
  • Add urad and chana dal with curry leaves
  • Your Tadka is ready Pour it on the chutney and enjoy
  • Hope you loved this recipe
  • Until then keep exploring…

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Olive oil Dip recipe


If you talk about dips only one thought comes to the mind is refreshing, tangy n spicy. This recipe is so super quick and easy to make. Make this on any lazy day, spread this on whole grain bread or paratha and enjoy it. Tastes so yum and delicious.

Spices and herbs can be adjusted to ones tastes and flavour. I have made my own variations to suit my palate.

Just made in 5 minutes and you are sorted. Get your hands on this now.

Which olive oil to use?

I have used extra light olive oil. This is not that pungent if you what it to be more pungent then don’t go for extra light.

Can we only use it on breads?

The answer is no, not at all. Use them on parathas, top it on salads, noodles and pastas.

So let’s get the recipe now

#foodblogger #purvanchaltadka #oliveoildip#dip

Olive oil Dip

Ingredients

  • 1 tablespoon finely chopped garlic
  • 1 teaspoon chilli flakes
  • 1 teaspoon mixed herbs
  • 1 teaspoon peri peri powder
  • 1/2 teaspoon salt
  • 1/2 cup olive oil (extra light)

Method

  • Take a mixing bowl add all the given ingredients
  • Mix this well
  • Enjoy it on your breads and pastas
  • Until then keep exploring

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Pão de queijo/ Tapioco bread/sabudana bread recipe


What exactly is this recipe? So let me explain it to you this is a Brazilian bread recipe which is made with eggs, but I have replaced eggs and tried to create a vegetarian recipe. Tastes just amazing as we managed to recreate it in our house.

This Brazilian bread is made using tapioco flour, tapioco flour is available in mostly every kitchen. Baking this pao is very simple and quick to make. You can enjoy them with olive oil dip.

I have tried various breads but a Tapioco bread for first time, that to in my kitchen. So I am quite excited to put this up on the blog a complete different version of pão de queijo. So let’s check out the ingredients required for this recipe and do try it out, share your pictures with me on my Instagram account and tag me if you have tried it.

Meanwhile I am enjoying this beautiful sunset, take a look… while writing this post

#Brazilian #purvanchaltadka #foodblogger #foodie#vegetarian #breadrecipe

Ingredients

Method

  • 2 cups tapioco flour
  • 1 teaspoon yeast
  • 1 tablespoon sugar
  • 1 tablespoon mixed herbs
  • 1/2 olive oil
  • 1 cup milk
  • Pinch of salt
  • 1/2 cup Mozzarella cheese for the dough 1/2 cup for toppings
  • Take a mixing bowl, add in the flour,herbs,yeast,oil,milk,cheese and salt
  • Mix this well a knead a dough
  • The dough will be a bit sticky
  • Take a muffin tray grease it, with the help of a scooper scoop out and place in the cups
  • Top some herbs and cheese on it
  • Or bake them in a loaf tin
  • Preheat the oven at 160°
  • Bake for 20 minutes and it’s done.
  • Enjoy it with some olive oil dip.
  • Hope you loved the recipe
  • Until then keep exploring…

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Bajra Roti / Pearl millet flat bread/Dhebra recipe


The year 2023 is declared as International Millet year by the UN to showcase the world India is the hub for millets. Taking this opportunity to make a healthy roti recipe with bajra.

Bajra is highly nutrient and full of fiber. Different recipes of bajra are available on the net, let’s get this simple roti recipe .

What is different in my recipe?

So let me tell you with so many ways of making bajra roti the one iam cooking today is not gluten free though bajra is gluten free but I have added wheat flour to it so that making them is easier.

This recipe is also called Dhebra in gujarati. The vegetables added here are a bit different, you can experiment with these as well.

So let’s get started with this recipe

Bajra ki roti

  • 2 cups bajra/Pearl millet
  • 1 cup wheat flour
  • 2 cup fenugreek leaves chopped
  • 1/2 cup soya leaves chopped
  • 1 cup palak/ spinach leaves chopped
  • 1 tablespoon red chilli powder
  • 1/2 tablespoon haldi/turmeric powder
  • 3 to 4 tablespoon sesame seed
  • 1 tablespoon grated ginger
  • 3 to 4 green chilli chopped
  • 1 tablespoon salt
  • 1 cup curd
  • 1/2 cup water
  • 4 to 5 tablespoon ghee

Method

  • Wash, then Chop the veggies
  • Take large mixing bowl add wheat flour,bajra flour,
  • Add salt, red chilli powder, haldi powder, ghee,ginger,green chilli and the leafy vegetable. Mix this well
  • Now, pour curd mix this well
  • Add water and knead a dough
  • Let it rest for 15 minutes
  • After 15 minutes start rolling them into rotis
  • Heat a tawa and cook on both the sides by applying ghee, bajra roti is ready.
  • Enjoy them with pickle or curd.

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Baked Maggi recipe


So if you are not in a hurry and think of being a bit of adventurous, especially not too hungry then try this recipe. So simple and quick as the advertisement says Bas Do Minute (just two minutes)

Maggi is love, leave my kids you give me maggi and I’ll enjoy them any time. That doesn’t mean I keep eating maggi on regular basis No. Once in two months as an adult we all know it’s just maida with preservatives.

So let’s head on for this super quick recipe

#purvanchaltadka #bakedmaggi#foodblogger

Baked Maggi

  • 2 packets of maggi
  • 1 green chilli chopped
  • 1/2 cup capsicum chopped
  • 1/2 cup onions Chopped
  • Maggi Masala 2 sachet
  • Cheese of ones choice
  • 2 cups water
  • 1 tablespoon butter

Ingredients

  • Heat butter in a pan add green chilli, onions and capsicum cook for a minute.
  • Now add in Maggi Masala Give it a nice mix.
  • Pour water, bring it to boil
  • Add the noodles and cook till dry
  • Now take rectangular baking tray spread Maggi in it and top it with a generous amount of cheese
  • Microwave till cheese melts
  • Enjoy this drooling Maggi.

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Murmura snack recipe


Serving snacks on a daily basis gets a bit hectic, so to make things a little easier I am sharing with you a simple Murmura/ puffed rice recipe, with some spices added to it. Nothing fancy here the ingredients used here can be easily found in your pantry. So what’s making you wait, head to the kitchen and get cooking.

Murmura has been in Indian kitchen since ages, I remember when we used go for vacations to our native place all the workers from the field use to have murmura for their break as a snack with some drinks which still goes on. Murmura being very light for digestion and healthy so it’s highly recommended for that small cravings where one just wants to eat something light rather than heavy snack.

So let’s see how this recipe shapes up in my kitchen, this is really very simple and easy to make.

#foodblogger #purvanchaltadka #murmura#puffedrice

Ingredients

  • 2 packets of murmura
  • 150 grams of ground nut
  • 1 tablespoon haldi/turmeric powder
  • 1 1/2 tablespoon salt
  • 1 cup makhana/foxnut
  • 1/2 cup kaju/cashews
  • 2 tablespoon Kishmish/raisins
  • 1 packet of mixed Namkeen
  • 1 tablespoon red chilli powder
  • 1 cup oil

Method

  • Take a kadhai pour oil fry ground nut till light brown and remove it on a plate.
  • In the same oil fry makhana, cashews and raisins and remove it on a plate
  • Strain the excess oil and use only 4 tablespoon oil, now add in haldi, red Chilli powder with salt Cook for few seconds without burning it, keep the flame low.
  • Add in the murmura and give it a quick mix, off the flame
  • Add the fried ground nut, cashews and raisins, mix it
  • Now add the namkeen along with makhana
  • Bring all this together, store it in a air tight container
  • Enjoy it with your tea or coffee. 


			

		
	
	

					
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