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.

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

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

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.

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.

Biscuit Mug Cake


Something yum and delicious, on demand of a cake when kids have here friends at home and you exactly know what these kids will love mug cake.

Now without going for the authentic way of making I prefer baking a biscuit mug cake instantly.

Biscuits here can be of any flavour, but my kids love Parle-G Biscuits so I am using them along with some hide n seek cookies.

This recipe takes just 10 minutes in total to make, see how quickly you can go with this. Give it a try if you haven’t yet.

So let’s get into this super quick recipe

#purvanchaltadka #foodblogger #mugcake

Biscuit Mug Cake

  • 1 packet parle g
  • 1 packet Hide n Seek biscuits
  • 1/2 cup milk
  • 1 teaspoon oil
  • 1 teaspoon sugar
  • 1 teaspoon choco chips
  • vanilla essence few drops
  • Pinch of baking powder
  • 1 teaspoon cocoa powder
  • Chocolate syrup for garnish
  • Sprinkler for garnish

Method

  • First, roughly crush the biscuits
  • Take a microwave safe mug, add the biscuits with milk, cocoa powder, sugar, oil, baking powder and vanilla essence
  • Mix this well adjust the consistency if not thick with more biscuits
  • Microwave this for 1 minute
  • Garnish with sprinklers and chocolate syrup

Microwaves can take more time depending on every household. This comes a bit moist not dry like the cake.

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.

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