Taro leaves fritters


My kitchen garden is full of Taro leaves or to be specific it’s in abundance. Already made patra, now trying this yummy bhajiya or fritters to enjoy it in this cold weather.

Taro fritters

Since the temperature has dipped in Nagpur with the weather being windier, what better way to enjoy than these piping hot bhajiyas.

A very simple recipe only you have to be sure that the Taro leaves are not itching in your throat, leaves have to be good ones. Even if we add amchur powder the itching doesn’t go, so don’t use those leaves.

All the ingredients used are easily available in your kitchen. So do try your hand on this recipe for sure. Let me know how it turned out.

Let’s jump to the recipe

#foodblogger #purvanchaltadka #fritters #bhajiya

Taro leaves fritters

Ingredients

  • 2 cups chopped Taro leaves
  • 1 cup onion chopped
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon Haldi powder
  • 1 tablespoon amchur powder
  • 1 1 /2 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon jeera powder
  • Salt according to taste
  • 2 tablespoon rice flour
  • 1 1/2 cup besan/ chickpea flour
  • Oil for deep frying
  • Chopped garlic leaves (optional)
  • 1 tablespoon mustard oil
  • 1/2 cup water

Method

Sauteed French beans


Sauteed veggies are always a good way to eat and they are fried in olive oil or ghee much better or you can use butter,which is the best.I love sauteed veggies in butter and my twins also love them.

What is sauteed ?

It’s basically cooking with small amount of oil or butter.

Can you use any veggies

And the answer is yes,any vegetable which you love can be sauteed.

So let’s see what goes in making this

#purvanchalstadka #sauteedfrenchbeans#sauteedveggies#foodblogger #indianfoodbloggers#beans#sidedish

Sauteed french beans

Ingredients:

  • 500 grams french beans
  • 1/2 cup garlic minced
  • 1 tablespoon black pepper powder
  • 1/2 tablespoon red chillie flakes (optional)
  • 1 tablespoon butter/oil
  • 1 tablespoon salt or as per taste
  • Garlic greens for garnish
  • 1 tablespoon sesame seeds
blanched beans
spices

Method:

  • Trim the edges of the beans and cut them into half if you want or else leave it trimmed only.
  • Now,take a saucepan or pot or any bowl and boil water
  • Once the water starts boiling blanch the beans for 5 minutes
  • Drain the water and keep them below running water ,so that the colour of the beans remain intact.
  • Heat butter in the pan,add in the blanched french beans and saute
  • If you like burnt garlic then you can add in half of the minced garlic with the beans
  • Now add in salt and cook for five minutes or till cooked
  • Once it’s cooked add in black pepper powder,red chilli flakes and remaining garlic
  • Stir for few seconds
  • Off the flame and serve hot
  • You can blanch the french beans and store in the fridge,saute whenever you want.
  • Garnish them with some sesame seeds and garlic greens if you wish too.
  • Sauteed french beans is ready to be served
  • Until then keep exploring……..

Note: The picture of beans is not 500 grams that’s just to show you how blanched beans look like.

Grilled green peas


Have you ever tried eating sauted/grilled green peas,if no then you are definitely missing these seasonal food for sure.

Back in our native place,in winter we all sit around the bonfire even in day time as it’s very cold in Uttar Pradesh and keep grilling whatever veggies are available especially green peas,sweet potato and corn.

These grilled green peas can be called as fingerfood as well, it’s like doing your work and munching together.

Simple way to cook and eat winter food which you will love.These fun things are getting lost somewhere in this world,where people don’t have time for themselves what time they will give other’s and missing these small joy of love, sharing and sitting together as a family.Take time out and create memories for yourself and the loved one’s.

So let’s get the recipe

#purvanchalstadka #sautegreenpeas#greenpeasrecipe#matarkirecipe#foodblogger #indianfood#desikhana#fingerfood#timepasssnack

Saute green peas

Grilled Green peas

Ingredients:

  • 1 cup green peas( not shelled)
  • pinch of salt

Method:

  • Grill the green peas on open fire till you notice them burn
  • Once they are done get them out of the fire
  • place green peas on a plate
  • Sprinkle with salt
  • Shell the green peas and just mix the sprinkled salt and have them
  • Grilled green peas is ready excatly desi(rural) style
  • A perfect timepass snack on chilling winter next to the bonfire
  • Hope you enjoyed this simple recipe
  • Until then keep exploring…….

Aloo kachaloo/Panch phodan aloo


Aloo kachaloo is Uttar pradesh’s one of the favourite winter delicacies,mostly eaten as breakfast or lunch.Basically this dish is made with (naya) new potatoes only but you can use whichever potato you have.What goes in making this, is simple panch phodan i.e mix of spices.This goes well with sugarcane juice.

Naya (new) potatoes are sweet in taste and don’t get mashed up while cooking ,so preferable naya aloo is used.

How to buy naya(new) aloo

Simple, the new potato when you scratch with your nails it’s skin comes out easily,it’s covered with dirt i.e mud,and they are found in abundance only in winter.Naya because it’s harvested in winter.

First you have to boil the potatoes and cut them into half,then head further

Let’s see what goes in making this

#purvanchalstadka#aloo#potato#drypotato#kachaaloo#foodbloggers#indianfoodblogger#potatorecipes

Kachaaloo

Aloo kachaloo

Serves 7 to 8

Ingredients:

  • 1 kg potatoes boiled
  • 2 tablespoon oil/mustard oil
  • 1/4 haldi powder
  • 1/2 rai
  • 1/2 tablespoon kalonji
  • 1/2 saunf/fennel seeds
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon jeera/cumin
  • 1/4 tablespoon ajwain/carom seeds
  • salt as per taste
  • Coriander leaves for garnish
  • 2 tablespoon water

Method:

Kachaaloo
  • Take a pan,heat oil into it
  • Lower the flame add in rai let it crackle
  • Now add in jeera,ajwain,kalonji,coriander seeds and saunf
  • Saute till light brown
  • Add in salt and haldi powder
  • Saute for few seconds
  • Pour in little water just 2 tablespoon so that the masala doesn’t burn
  • Now add in the chopped potatoes
  • Give it nice mix,until all the spices have coated the potato well
  • Garnish with chopped coriander leaves
  • Serve them hot with sugarcane juice or tea or eat just like that
  • Hope you liked this Purvanchal recipe
  • Until then keep exploring……

Meethi puri/Sweet indian bread


While writing about meethi puri I am nostalgic about childhood days and missing my daddy,but its life and it goes on.There’s a story to tell here way back to 30 years travelling by train was a big deal if it was long distance and to travel from Mumbai to Banaras it took more than 24 hours and in that time maa use to make these sweet puri for snack as kid kept demanding for something ,we use to keep nibbling them the whole journey.This puri would stay fresh till 3 days in that hot summer as well.In Purvanchal region small festivals are incomplete without these meethi puri as it is served as bhog to Diety.Made meethi puri on occasion of saptami which falls in the month of sawan where Goddess Durga is praised by keeping fast and cooking in midnight before the dawn,this is quite ineresting as the next day kitchen is kept closed and members eat all the pakwans cooked in midnight.A simple recipe with wheat flour and sugar been used,while I am writing down this blog let me tell its pouring heavily here,which makes the weather more pleasant today,had gone to the nursery today and brought some plants which I am sharing with you just a random click



This does refresh the mood,right.so coming to meethi puri its basically wheat flour and sugar mixed
Let’s get the recipe quick


#purvanchalstadka #foodbloggers #indianfoodblogger#meethipuri#bread#sweet





Ingredients

  • 2 cups wheat flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup water or as required
  • oil or ghee for deep frying
  • 1 tablespoon cardamom powder

method

  • take a large bowl and add wheat flour
  • just dig in between the flour and pour milk,cardamom powder
  • dissolve sugar in water
  • add that water in the flour
  • knead a hard dough
  • let it rest for half an hour,covered with damp cloth
  • heat ghee in kadhai
  • start rolling small puris of it
  • puris have to be little thick here
  • deep fry them till golden brown
  • your meethi puris are ready to be enjoyed
  • So,until then keep cooking

How to make Methi Papdi/Recipe of Papdi


Indian street food can never ever be complete without papdi,now papdi chaat is all time favorite in and around the world .And did you know it can be made in the house and much better and healthier.

So today’s recipe is papdi perfect for summer vacations as kids keep craving for some thing or the other whole day,just make these papadis and let them decide what topping they love on it.make them in bulk and storešŸ˜Štrust me they’ll be vanished in days.

The store one’s are made of maida/refined flour,but I have used wheat flour with maida as well,but the ratio is 1:1 as my twins eat them in every alternate days so i have to be cautious in what they eat and eating maida/refined flour on daily basis is just a No No for me.

This papdi can be used for dahi puris,bhel , papadi chaat and sev puri.

Ingredients

  • 1 cup wheat flour
  • 1 cup maida/refined flour
  • 1 tablespoon kasuri methi
  • 1 tablespoon ajwain
  • 1 1/2 tablespoon salt
  • Oil for deep frying
  • Round cutter for shape
  • 5 tablespoon oil
  • Water for kneading the dough
  • Fork for pricking holes

Method

  • Take Maida and wheat flour in a large bowl in which mixing can be done
  • Add salt,kasuri methi and 5 tablespoon oil
  • Mix it well with your hands
  • Add water if required and knead a soft dough
  • Let it rest for half an hour
  • Take small portions of the dough and roll into large round shape just like roti
  • Using round cutter,cut them into shape
  • Using the fork prick holes on the rolled papdi
  • Spread them on sheet or newspaper
  • In same manner make all the papdi
  • Remember while spreading on the paper keep it covered with a wet cloth
  • Otherwise it will dry up
  • Now,deep fry them till light brown
  • Store them in air tight container
  • This can be used for one month.
  • Your delicious papdi are ready
  • Serve them a quick snack to your guests.
  • Adding oil to the dough makes it crispy don’t skip this.

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