Mushroom Taka Tak

This recipe is so easy and quick to make, let me tell you it took me ten minutes to just cook. Taste wise it was awesome.

If you are having guests over for dinner this one subzi will be your highlight as the guests will definitely go drooling over this yum recipe.

Spices used here are minimal , main masala is the ginger garlic n green chili paste, which gives this recipe the restaurant taste.

How to clean 🍄mushrooms?

Many just clean with a dry cloth and use them, but I prefer blanching them in hot water and them cleaning with kitchen towel.

Which mushroom are used here?

White mushrooms are used here which is widely used for culinary cooking.

Mushrooms are high in water content. They don’t need to be deep fried, use them directly in the recipe.

In my house it’s only me and my son who love mushrooms, rest all just look at it like a fungi😀 many vegetarian do not eat this mushrooms as they are a fungi…

Let’s head towards the recipe now

#purvanchaltadka #mushroom#mushroomtakatak#foodblogger

Mushroom Taka Tak

Mushroom Taka Tak


  • 1 cup mushrooms
  • 1 capsicum Chopped
  • 1 onion chopped
  • 2 tablespoon garlic
  • 1 1/2 tablespoon ginger
  • 5 to 6 green chili
  • 1 tablespoon tomato sauce
  • 1 tablespoon kashmiri red chili powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon oil
  • 1 tablespoon butter


  • Blanch mushrooms and clean them with the kitchen towel.
  • Later cut into pieces
  • Take a blender, grind ginger, garlic n green chili into fine paste.
  • Add 1 to 2 tablespoon water if you want
  • Heat a kadhai with oil n butter
  • Pour in the grinded paste and saute till the raw smell is gone
  • Now, add chopped onions, saute till translucent
  • Add in tomato, keep it half cooked
  • Now add capsicum give the veggies a stir, add in the mushrooms mix again
  • Add red chili powder, garam masala powder and tomato sauce with salt
  • Give it a nice mix and cook for five minutes
  • Mushroom Taka Tak is ready to be enjoyed with roti , Naan or parathas
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

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


  • 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


  • 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.

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



Aloo kachaloo

Serves 7 to 8


  • 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


  • 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……

Aloo soya saag sabzi

Eating healthy is what we all give more importance too and definitely one should give also.As winter is approaching and market has started getting fresh saags and eating seasonal is always the best.Soya saag is also called dill which has a very strong aroma to it.

The best way to make is just keep it simple, without adding any masalas. Here potatoes are boiled before using.A typical UP style of making and the best taste comes when it is cooked on open fire/chulha.

Indulge this Aloo soya saag with jowar ki roti or makke ki roti.No,that doesn’t mean you can eat them with rotis.Have them the way you like.

If your kids are fussy one in eating like mine just roll the aloo soya saag in roti with some ketchup and serve, believe me it will be vanished in a minute.

So let’s see what all ingredients are needed to make this saag with the method

Do check out my You Tube Channel for detailed video Purvanchal’s Tadka

#purvanchalstadka #traditional #indiancooking#foodbloggers#indianfoodbloggers#aloosoyasaagrecipe#dillleaves

Aloo Soya Saag

Aloo soya saag

Serves 5


  • 5 potatoes boiled and peeled
  • 250 grams Soya/dill leaves
  • 2 onions chopped finely
  • 2 tomatoes chopped
  • 3 green chillies chopped
  • 1/4 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 1/4 tablespoon haldi powder
  • 4 to 5 garlic cloves chopped
  • 1 tablespoon mustard oil


  • First wash the leaves well and chop them
  • Cut the potatoes into 4 parts or cubes
  • Heat oil in a kadhai
  • Add rai let it splatter
  • Add green chillies and garlic
  • Saute
  • Add chopped onions and saute till translucent
  • Add chopped tomatoes
  • Mix well let it cook for a second
  • Add salt and haldi powder
  • Mix well
  • Now add potatoes give it a nice mix
  • Add in chopped dill /soya leaves
  • Mix well with rest of the ingredients
  • Close the lid and cook for a minute
  • Open the lid again give it a mix
  • Your garma garam/piping hot Aloo soya saag is ready to be served
  • Enjoy it with your desired bread or rice
  • Hope you liked the recipe
  • Until then keep exploring……
Chopped tomatoes n onions

If you wish you can use any oil instead of mustard oil in this saag

Sem phali sabzi/Lima beans

Sem phali is a very simple indian sabzi which any one can make with simple ingredients from the kitchen, nothing fancy about this.Before cooking the phali you need to clean them properly by peeling off the sides and cutting the beans.There’s one more thing to add here, if you break them with your hand it tastes much better than the cut one (using knife) that’s what my MIL says and even I believe that.

So let’s get the recipe straightaway

#purvanchalstadka #foodbloggers #semphali#beans#limabeans

Semphali sabzi


  • 250 grams semphali/board beans/lima beans
  • 2 onions chopped
  • 2 green chillies finely
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon amchur powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/4 tablespoon hing/asofetida
  • Salt as per taste
  • 4 tablespoon mustard oil
  • 1/2 tablespoon mustard seeds/ rai
  • 2 tomatoes chopped


  • Very first step is to wash and clean the beans

  • Next is heat oil in a cooker
  • Add in mustard seeds let them crackle
  • Now add green chillies and onions
  • Saute till translucent
  • Add in ginger-garlic paste
  • Cook till the raw smell changes
  • Add tomatoes
  • Cook till soft
  • Now add in chopped beans
  • Mix well
  • Add all the spices, including hing
  • Saute for a minute
  • Now add just less than half cup water
  • Only that much water so that it doesn’t get burnt
  • Add salt
  • Cook on low flame till 2 whistle
  • Off the flame
  • Let it cool down completely
  • Serve it with rotis
  • Your semphali sabzi is ready
  • Until then keep exploring…..

Pyaaza Bhindi/ladiesfinger

Bhindi is my favourite veggie and i love eating them any time. Bhindi is cooked in many ways like gravy, masala or deep fried.I have already shared http://kurkuri bhindi do try it out.let me just remind you that Bhindi or okra is a bit sticky and if you cook them straight out of the fridge they will definitely turn out mushy. So I would suggest you to wash and chop the bhindi overnight or 4 to 5 hours before cooking .I have not used masala here,if you wish you can.

So, let’s get the recipe

#purvanchalstadka #foodbloggers#indianfoodblogger#nagpurfoodblogger#indiancooking#pyaazabhindi#okra#ladiesfinger


  • Half kg bhindi/okra
  • 1 onion slit long
  • 1 onion cut into cubes
  • 3 to 4 green chillies
  • 1/2 tablespoon mustard seeds
  • 1/2 tablespoon jeera /cumin
  • 3 to 4 garlic
  • Curry leaves
  • 1 tablespoon salt
  • 2 tablespoon mustard oil


  • Heat oil in kadhai add in mustard and jeera seeds, let them crackle
  • Add in green chillies with long slit onions and saute for a minute
  • Now add in bhindi and cook on low flame for 5 minutes
  • Then add garlic and curry leaves
  • Mix it well
  • Add salt cook for 10 minutes on low flame
  • When you notice bhindi is almost done then add in onions cut in cubes
  • Give it nice mix
  • Cook for few seconds or till onion turns soft
  • Off the flame
  • Your Pyaaza bhindi is ready
  • Enjoy them with roti

Laal saag bhaji/Amaranth leaves bhaji/How to make Laal saag/Red spinach/ Amaranth leaves

We all know eating greens is very important and Laal saag is full of iron and vitamin which any vegetarian can’t say no to.I would suggest every individual to include these saag in their diet for a good health. I have made a simple stir fry here,there are many ways of making this laal saag best this can be enjoyed with bhakris or another words Bajra or jawar rotis,they taste delicious.These leaves have to be properly washed before cooking as it has a lot of mud .we need only the leaves part, rest can be discarded. Lets se what goes in making this saag

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #laalsaag#amaranthleaves#redspinach #sabzi


  • 500 gram laal saag/Amaranth leaves/red spinach
  • 3 onions slit long
  • 5 to 6 garlic cloves chopped
  • 2 green chillies slit long
  • 1/2 tablespoon salt
  • 1/4 tablespoon jeera
  • 1 to 2 tablespoon mustard oil


  • Wash and chop the leaves fine and remove in a strainer
  • Heat mustard oil in a kadai,add jeera let it turn brown
  • Add in green chillies, saute
  • Add onions and garlic
  • Cook till soft
  • Add in the laal saag with the salt
  • Close the lid and cook for 5 minutes
  • After 5 minutes open the lid and mix the saag well
  • Cook on low flame only
  • Cook till water has dried up
  • And the oil oozes out from the sides
  • Your laal saag or red spinach sabzi is ready
  • Have them with rice and dal or roti

Rataloo ke patte ki sabzi/sweet potato leaves bhaji/ How to make sabzi from sweet potato leaves

Lately i have started my kitchen garden a small one,and one of our family friend just gave me these sweet potato sapling, and i planted it in my pot,these creepers have grown so fast with lovely and tender leaves .I have heard from many people that these leaves taste bitter and are poisonous, but believe me i have ate this and still surviving 😁jokes apart.No they are not at all poisonous, infact a healthy veggie to eat.A complete no fuss recipe with few ingredients involved

Let’s get the recipe

#purvanchalstadka #foodbloggers #sweetpotato#indianfoodblogger #drysabzi


  • Bunch of fresh and tender sweet potato leaves
  • 1 onion chopped
  • 2 green chillies finely chopped
  • 2 garlic cloves
  • 1 tablespoon oil
  • 1/2 tablespoon salt
  • 1/4 tablespoon rai/mustard seeds


  • Wash and finely chop the leaves
  • Heat oil in a kadai,add rai let it splatter
  • Add in green chillies and garlic
  • Saute it for a minute
  • Add onions and cook till transparent
  • Add in the chopped leaves with salt
  • Cover with the lid and cook on low flame
  • After 3 minutes open the lid and cook till oil oozes out from the sides
  • Or till golden brown
  • Healthy and nutritious sabzi is ready
  • Have them with roti

Stay fit and healthy eat your greens more and eat local and seasonal food.

Muli ke patte ki sabzi/Raddish leaves sabzi/How to make muli ke patte ki sabzi

Talking about life you can say its unfair,if it would have been fair this world wouldn’t work …right??live it with whatever you have .if you keep think everyone looks so happy,they all are blessed and why not me,which thought itself is wrong i this world everyone is facing some or the other problems in life which we might not know, just by judging people’s faces you can’t decide what’s going on….right,start searching happiness in all the little things you do, even if you are cooking or cleaning it is not that some one will come give you happiness, buy your happiness thats it,what makes you happy won’t be same with others,just be yourself

People with positive approach are the one’s i love,so keep smiling and spread happiness

Today i am sharing muli ke patte ki sabzi or leaves of raddish a healthy and nutritious one without much spices used here…lets get the recipe


  • 1 cup muli ke patte
  • 1 raddish/ muli sliced
  • 1/4 tablespoon jeera
  • 2 green chillies finely chopped
  • 1 tablespoon oil
  • 1/2 tablespoon salt or as per taste


  • Heat oil in kadai add in jeera let it crackle
  • Add in green chillies finely chopped
  • Now add in the leaves and chopped raddish also ,with salt
  • Give it a nice mix
  • Close the lid and cook for 5 minutes
  • Open the lid now, cook on low flame till all the moisture is gone
  • Keep stirring it
  • Cook till the leaves start turning brown for the smoky taste
  • Your muli ke patte ki sabzi is ready

Mixed saag sabzi/How to make mixed saag sabzi

Winters are the time when you get abundant of fresh saag or leafy vegetables…Saag basically means green leafy vegetables..the one’s i have used are bathua (Chenopodium) sarso(mustard) palak (spinach) meethi (fenugreek) simmered with some spices..eating seasonal is always recommended by all and the best time of the year is winter.In my house eating greens is must for all which is good habit,at times we as parents have to be strict with eating habits of our kids.To make them eat this saag i have to roll it with some cheese in rotis so lets see what goes in making this saag, a complete Purvanchal recipe

#purvanchalstadka #foodbloggers #saag#leafyvegetable#winterspecial#greens


  • 1 bundle palak (spinach)
  • 1 cup meethi (fenugreek)
  • 1 bundle bathua (Chenopodium)
  • 1/2 bundle sarso (mustard)
  • 4 to 5 onions chopped finely
  • 3 to 4 green chillies
  • 3 tomatoes chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon jeera
  • 2 to 3 tablespoon mustard oil
  • Salt as per taste
  • 1/4 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon mirchi powder
  • 3 tablespoon mustard oil or more


  • Wash all the saag well under running water
  • Chop them fine and strain them well
  • Heat the cooker add all the saags in it without any oil
  • Cook on medium flame for 3 to 4 whistle or on low flame for 15 minutes , off the flame let it cool down completely
  • Open up the lid you can see water in it just cook again and dry out the water
  • Heat kadai with mustard oil add jeera let it turn brown
  • Add chopped onions with ginger-garlic paste saute
  • Add in the tomatoes let them cook till soft
  • Once the onions and tomato are done add in the spices mix well
  • Now pour in the saag with liquid if any in the kadai.
  • Add salt and close the lid
  • Cook on low flame for 1 or 2 minutes
  • Open the lid and stir
  • Cook it without lid till the saag has gone dry and oil starts oozing out from the sides
  • Your mixed saag is ready to be served with bajra roti or chapatis

Gavar ki sabzi/How to make gavar ki sabzi or cluster beans sabzi

Today i am sharing with you my recipe of cluster beans or gavarphalli.Gavar/Cluster beans are helpful in diabetic conditions as it has good amout of dietary fibre.Gavar phali are a slightly bitter in taste,this makes people shy away from it.but if you try this recipe i would say you will start eating this beans.

Now you might wonder every blogger says this 😃but if you seriously try and see you will know what exactly i am talking about.I was never a fan of this gavar phali,the name itself i use to hate but not now i love eating these beans…. lets get the recipe
#purvanchalstadka #foodbloggers #clusterbeans#sabzi#indianfood


  • 250 grams Gavarphali/Cluster beans
  • 2 onions chopped finely
  • 2 to 3 green chillies finely chopped
  • 1 tomato chopped(or amchur powder)
  • 1/2 cup roasted peanuts
  • 1 tablespoon ginger-garlic paste
  • 3 to 5 curry leaves
  • 1/2 tablespoon mustard seeds
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon haldi powder
  • 1 1/2 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon salt or as per taste
  • 1 1/2 tablespoon oil


  • Wash beans under running water and pressure cook them with little water and salt

  • Take 2 to 3 whistle
  • Let cooker cool down and drain the water
  • Remove the edges of the beans from both the sides
  • You will be left a small quantity of beans now

  • Heat oil in kadai add in mustard seeds let them crackle add green chillies saute
  • Add onions with ginger-garlic paste,saute again till onions are soft
  • And in tomatoes with little salt so that they cook quickly
  • When you notice tomatoes have melted
  • Add all the spices given with required amount of salt.remember we have already used salt while boiling cluster beans and in spices also
  • Add in the beans and mix
  • Close the lid and cook for 2 minutes on low flame
  • meanwhile grind the peanuts to coarse powder
  • Open the lid ,stir the sabzi and add in the grinded peanuts
  • Give it a mix
  • Garnish with coriander leaves
  • Serve with roti’s and paratha’s
  • Your Gavar ki sabzi is ready

Remember do not skip using peanuts as this gives the hatke (different) taste to this cluster beans sabzi

Palak aur Paneer ki bhurji/How to make Palak paneer bhurji

Palak or spinach is good for digestion prevents constipation. Its has antioxidants as well.prevents aging and many more ….palak is full of nutrients, vitamins and protein. Eat them in any form ,add them to your diet every week once.Making my twins eat palak ain’t easy job,so tried this Palak Paneer bhurji ,as paneer is everyone’s favourite. Its a win win recipe

Lets get the recipe

#purvanchalstadka#foodblooger #palakpaneerbhurji#desikhana


  • 1 whole bundle palak/spinach
  • 2 onions chopped finely
  • 2 green chillies finely chopped
  • 1/2 tablespoon black pepper powder
  • 2 tablespoon oil
  • 2 to 3 tablespoons butter
  • 1 tomato chopped
  • 1/2 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • Salt as per taste
  • 1 tablespoon ginger-garlic paste
  • 1/2 jeera
  • 250 grams paneer (cottage cheese)


  • Wash and chop spinach well
  • Heat oil and butter on a low flame in a kadai add in jeera,green chillies and saute till done
  • Now add in chopped onions and ginger-garlic paste
  • Give it a nice mix till the colour changes to golden brown
  • Add in chopped tomatoes, cook till tomatoes have melted completely
  • Add in, all the spices given above except salt and garam masala
  • Mix it well,now add palak and cover the lid
  • Palak starts leaving water
  • Open the lid and cook it on slow flame till the water evaporates
  • Add salt ,sugar and lemon juice with garam masala powder
  • Mix well
  • Still the palak will be watery thats ok,add in the crumbled paneer and mix it
  • Off the flame
  • Adding butter is very important as this gives kick to the dish, do not skip this
  • As palak paneer bhjurji cools down it tends to thicken
  • If you wish ,you can keep the gravy of the palak and thats called Paneer bhurji gravywali

Blog at

Up ↑

%d bloggers like this: