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.

Laung Lata recipe


Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)

Growing up eating this yum and drooling mithai.

Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.

Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .

Similar to gujiya only difference here is the soaking in sugar syrup.

Laung Lata

Why the name Laung Lata?

Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.

Let’s get the recipe now

#purvanchaltadka #launglata#foodblogger#indianmithai

Laung Lata

Ingredients

  • 250 grams khoya/Mawa
  • 2 tbsp badam/ almond
  • 2 tbsp kaju/ cashews
  • 2 tbsp elaichi powder
  • Saffron strands
  • 200 grams sugar powdered ( or according to sweetness)
  • 500 grams Refined flour/ Maida
  • Oil/ ghee for frying n shortening that’s moyan
  • Water
  • 500 grams sugar
  • 550 ml water

Method

  • Take a bowl add maida, oil/ ghee mix till crumbly texture
  • Add water and knead a soft dough
  • Let it rest for 15 minutes
  • Grind badam, kaju n elaichi to fine powder
  • Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
  • Mix this well
  • Now, take lemon size portion of the dough roll into small puri/ or disc shape
  • Place one tablespoon stuffing fold(see the pic of detail)
  • Poke one clove/ laung in the center
  • Make all the laung Lata and keep aside.
  • Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
  • Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
  • Soak in the sugar syrup for half hour and remove it in another bowl
  • You can even soak n keep the lata.
  • Serve hot or chilled
  • Laung Lata is ready to be relished by everyone.
  • Hope you loved this recipe
  • Until then keep exploring…….

Mashed Arbi /chokha/Taro dip


Have you ever tried arbi dip or chokha, we all love the leaves of taro plant. But this dip is equally tasty and yum.

Did you know Taro leaves and roots both are high on fiber.

They also help in weight loss.

This recipe is a very desi one which we love eating with bajra or makka ki roti.

Super quick to make and serve. Goes well during winter seasons. My In laws favourite one.

Frankly saying I was introduced to this recipe by my mother in law, did find it quite interesting and thought of sharing with the world here, also to keep it preserved for the next generation.

Welcome back to another blog with one of my native recipes, unique and delicious. A very traditional recipe which comes from our great grannies time.

Arbis are very easily available in any market. Search for less dark spots and clean one’s.

So, let’s get the ingredients here

Arbi ka chokha

#purvanchaltadka #foodblogger #arbidip#tarodip#indianfood#mashedtaro

Taro/Arbi Chokha

Ingredients

  • 250 grams Arbi /Taro roots
  • 4 to 5 garlic
  • 3 to 4 green chili
  • 1/2 teaspoon ajwain /carom seeds(roasted)
  • 1/2 teaspoon amchur powder
  • 3 to 4 tablespoon mustard oil
  • Salt as per taste
  • Handful of coriander leaves

Method

  • Pressure cook Arbi till 2 to 3 whistles.
  • Let it cool down completely
  • Peel off the skin and mash the Arbi
  • Take a bowl add the mashed Arbi
  • Smoke garlic n green chili on open fire till it turns smokey
  • Chop the garlic n green chili add in the Arbi
  • Pour mustard oil, with ajwain, amchur powder, salt,coriander leaves
  • Mix them well
  • While serving drizzle more oil and plate.
  • Hope you enjoyed this recipe
  • Until then keep exploring…….

Note: you can replace mustard oil with olive oil, if you don’t like the smell of mustard oil. Preferably I would suggest you to use mustard oil.

Bun Maska


Bun maska is nothing but bread butter, with a little twist here. This Banarasi Bun maska is one of the best bun I have had in my life, simple and sober.

Banaras has a very unique way of toasting their buns, the charred taste of the bun with dollops of butter applied on it makes one craving for more.

With my recent visit to Varanasi I did get the opportunity to taste all the famous stuff Varanasi is famous for. One of them is this Bun maska. To be frank this was my husband’s favourite and I use to wonder what is it…..now after tasting this Bun maska I am in love with it.

So thought of recreating the Bun maska which I had in Varanasi with you guys, so that you can enjoy if not possible to reach πŸ˜‰

Let’s get the recipe

#purvanchaltadka #bunmaska#foodblogger

Bun maska

Bun Maska

Ingredients:

  • 2 burger bun or bread slices
  • Amul butter
  • Chaat Masala
  • Black salt/ Kala namak

Method:

  • First cut buns into two slice
  • Apply butter on both the sides of bun or bread
  • Place a grilling stand on fire
  • Keep the buns on them for the smoky taste
  • Turn them quickly to toast on both the sides
  • Remove from fire and keep on a serving plate
  • Apply generous amount of butter on the buns
  • Sprinkle chaat masala and black salt according to taste
  • Place the bun on one another
  • Toast them again on fire quickly
  • Apply butter on top of the buns serve them hot.
  • Bun maska is ready to be enjoyed the Banarasi way.
  • Whole of Purvanchal region enjoys their bun maska in this manner
  • Hope you loved the desi recipe
  • Until then keep exploring…….

Parwal ki mithai


Desi Se Accha,

Kuch Nahi

Traveling makes one wiser and stronger, who doesn’t love taking trips to beautiful destination. Today I am taking you to Uttar Pradesh state through this post and showcasing how a simple vegetable can be transformed into an awesome dessert or mithai.

Parwal ki mithai

Parwal or point gourd as the name suggests is full of nutrition. This veggie can be consumed both savoury and sweet,a very common vegetable in every Indian household.

To be very frank I am not a Parwal fan at all just don’t like the seeds in it, now you might think who eats seeds but let me tell you in my house my in-laws are crazy for this so I don’t scope out the pulp or the seed while making sabzi. But here in this case one has to scope out the pulp and stuff khoya which I am loving πŸ˜„

A very simple and easy recipe to make on any festival. Make them prior to the festive day and serve it chilled, taste awesome. Trust me on this and do give it a try.

These yummy mithai are a common scene in Uttar Pradesh and Bihar. If ever you have visited to kachori gali of Kashi Vishwanath temple one will notice these sweet in every sweet shop, simple and delicious recipe.

Let’s get the recipe card here

#foodblogger#purvanchaltadka#parwalkimithai#sweet#indianmithai

Parwal Ki Mithai

Ingredients:

  • 3 parwals/point gourd
  • 100 grams khoya
  • 3 tablespoon powdered sugar(adjust according to taste)
  • 1/2 teaspoon elaichi powder/cardamom
  • 2 tablespoon dry fruit powder(cashews + almonds)
  • 2 cups water
  • 1/2 cup sugar

Method:

  • Scrape skin of the parwal
  • Slit parwals in the center and gently scoop the pulp out, now wash them
  • Boil water ,add sugar bring this to one thread consistence(just like gulab jamun syrup)
  • Add the slit parwals and cover with a lid
  • Cook for 2 minutes, that’s enough other wise parwals will be overcooked
  • Remove them from the syrup and let parwal cool completely, drain excess of sugar syrup out by gently squeezing them
  • Take a bowl add khoya, sugar, dry fruit powder and elaichi powder
  • Mix it well
  • Gently, stuff this mixture into these parwals
  • Garnish with some chopped almonds or silver vark if you have
  • Parwal ki mithai is ready in minutes ,isn’t this easy one
  • Do give it a try and let me know in the comment section
  • Until then keep exploring…….

Rating: 1 out of 5.

Mango Phirni ice-cream


We Think That Food Prepared and Cooked At Home is Unbeatable..

-Unknown

Don’t get confused for the name, I have made this yummy mango phirni and served it with ice-cream. Here ice-cream can be of any flavor.

Mango phirni is rich and creamy, delicious dessert for any occasion.

This has to be served in earthen cups or pots to make it taste much better when you have this in earthen pot the taste and smell of the pot is awesome.

Making Mango phirni is same like any other phirni, here we are adding mango pulp for the taste. When served with ice cream this tastes really yum, to understand what am saying do try this fusion.

Get the recipe here..

#mangophirni#foodblogger#indianfoodblogger#purvanchaltadka

Mango Phirni Ice-cream

Mango Phirni Ice-cream

Ingredients

  • 1 cup mango pulp
  • 750 ml milk
  • 1 cup rice
  • 1 cup sugar /as per sweetness
  • 1/2 tablespoon elaichi powder /cardamom
  • Nuts chopped
  • 1 cup milk powder (optional)

Method

  • Soak rice for one hour
  • Grind to a coarse paste
  • Start boiling milk in a deep pan
  • Pour in grinded rice
  • Boil till rice cooks and milk thickens
  • Add chopped nuts and milk powder
  • Elaichi powder,sugar and mix well
  • Pour in mango pulp
  • Mix well
  • Let it cool for more 5 minutes
  • Off the flame
  • Pour one ladle in a earthen bowl
  • And same manner you can keep rest of the phirni in bowls
  • Refrigerate it for 1 hour
  • Serve it chilled with a scoop of ice cream
  • That’s the fusion we are creating here
  • This tastes divine
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Ram Ladoo


β€œOne cannot think well, love well, sleep well, if one has not dined well.” …

– Unknown

If you are wondering why the name Ram laddoo, so let me tell you this is a mystery and if something has no name it is named after God, so Ram laddoo

Delhi is famous for this dish,especially old Delhi. As I have said earlier, incorporating lentils in your daily diet is very important, try consuming as many variety as possible.

This specific laddoo is not sweet as the name suggests, instead it’s savoury and deep fried. The main ingredient here is moong dal with chana dal

A perfect chaat or snack for parties, no fuss recipe. You can easily make this during lock down

After cooking this chaat you will definitely forget about any other chaat during this lock down.

A very few stalls can be seen now selling Ram Laddoo. People if you traveling to Delhi do try this delicious Ram laddoo for sure.

After missing these Ram laddoo, I have recreated my version of this laddoo.

Let’s get the recipe

#ramladdoo#foodbloggers#indianfoodblogger#purvanchaltadka

Ram Laddoo

Ingredients

  • 1 cup moong dal skinned /green gram split
  • 1/2 cup chana dal /split chickpea
  • 1 cup grated radish
  • Imli /tamarind chutney
  • Coriander chutney
  • Chaat masala powder
  • Kala namak
  • Coriander leaves
  • Pinch of Hing
  • Salt
  • 1 1/2 tablespoon coriander powder
  • 1/4 tablespoon haldi powder
  • Oil for deep frying laddoo

Method

  • Soak both the dal overnight
  • Next morning rinse and grind to a coarse paste
  • Remove it in a mixing bowl
  • Whisk it thoroughly, for at least 2 minutes,by whisking laddoo will be more fluffy and soft
  • Now, add haldi powder, salt, coriander leaves, coriander powder and hing
  • Mix it well
  • Heat kadhai with oil and deep fry taking small portions of the mixture
  • Fry till light in colour
  • Remove it on a plate

How to Serve

  • Take laddoo in small serving bowl, pour imli chutney, coriander chutney, sprinkle chaat masala, Kala namak and grated radish
  • Voila your Ram laddoo is ready to be served just like the stallwalas.
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Kofte ki sabzi /cabbage kofta curry


“Good Food

Is All The Sweeter

When Shared With

Good Friends..”

-Unknown

Pattagobi, yes when you take this name my kids frown and they are like eeeee…. Such a boring sabzi. So to make them more appealing and yummy try making this Kofte ki sabzi.

Kofta is a vegetarian treat just like meatballs served with gravy.Cabbage is shredded and mixed with spices and chickpea flour, then deep fried. Cabbage kofta is a treat to your taste buds served with paratha or roti.

We as housewives have to keep experimenting with our daily veggies to make food and life more interesting. As a chef does in his/her restaurant, we do it for our loved ones. So coming to the recipe, a quick one with my touch.

Let’s get the recipe

#koftekisabzi#purvanchalsadka#indianfoodblogger#foodblogger#cabbagerecipe

Cabbage kofta curry

Ingredients for making kofta

  • 1 cup chopped and blanched cabbage
  • 1 cup chickpea flour/besan
  • 1/2 cup rice flour
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1/4 tablespoon jeera powder
  • 1/2 tablespoon garam masala powder
  • Chopped coriander leaves
  • 1 1/2 tablespoon salt or as per taste
  • 1 tablespoon oil
  • Oil for Deep frying

Ingredients for making Curry

  • 4 onions chopped
  • 2 tomatoes chopped
  • 1 inch ginger
  • 4 to 6 garlic
  • 2 green chillies
  • 1/2 tablespoon haldi powder
  • 2 tablespoon coriander powder
  • 1 tablespoon Red chilli powder
  • 1 tablespoon jeera /cumin
  • 1 tablespoon saunf /fennel seeds
  • 1/2 tablespoon rai
  • 1 bay leaf
  • Oil for cooking
  • Salt as per taste
  • Water for gravy

Method for making kofta

  • In a bowl take chopped and blanched cabbage add all the given spices and salt.
  • Add in 1 tablespoon oil and chopped coriander leaves
  • Along with besan/chickpea flour and rice flour
  • Combine the mixture together
  • If required then add water
  • If the mixture combines together without water then don’t add water to it
  • We want a thick mixture to roll into balls
  • Apply oil on your palm and roll the mixture into lemon size balls taking small portions
  • Make all the kofta in same manner and keep on a plate
  • Take a kadhai pour oil for deep frying
  • Fry all the kofta till golden brown
  • Remove on a plate
  • Start making the gravy

Method for making Curry

  • Take a blender jar add chopped onions, tomatoes, green chillies, ginger, garlic, haldi powder, coriander powder, red chilli powder, jeera, saunf
  • Blend to a fine paste
  • Curry base is ready

Making of Cabbage kofta curry

  • Take the same kadhai remove the extra oil
  • Now add rai, let it crackle
  • Add bay leaf, let it turn light brown
  • Pour in the Curry base mixture
  • Cook on low flame, while stirring
  • Cook till oil oozes out from the sides of the masala
  • Pour water as per required consistency
  • Add garam masala powder and salt
  • Boil for five minutes
  • Place the kofta and boil for few seconds
  • Garnish with coriander leaves
  • Cabbage kofta curry is ready to be served with naan or roti
  • Enjoy the recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Mango lassi recipe


Lassis are in high demand during summer’s. Every household tries to recreate new recipes to match the tastes buds of our loved ones. So, today it’s mango lassi for everyone. A simple and no fuss recipe to try.

Mango lassi

In my recipes I mostly try to avoid using food colour, as we already intake all these preservatives from the packed food.

Lassi is a traditional drink in India ,flavored with fruits, mint or be it salty. Lassi is an yoghurt based drink. Mango lassi is just like having milkshake.

Drinking Lassi has it’s own benefits. If one is suffering from acidity then this is the best drink for them. Lassi is good for digestion and skin.

Lassi is made with curd, add water to the curd and whisk is, dilute it and Lassi is ready. Add your flavor like if you want it salty or sweet.

Let’s get the recipe

#mangolassi#foodbloggers#indianfoodblogger#purvanchalstadka

Mango lassi

Ingredients

  • 1 cup curd or buttermilk
  • 1 cup mango pulp
  • 1/2 teaspoon elaichi powder
  • 1/2 sugar or as per taste
  • Few drops of mango essence
  • Some chopped pistachios for garnish

Method

  • Take a blender jar, pour curd or buttermilk, mango pulp, elaichi powder, sugar and mango essence
  • Blend it for 1 minute
  • Pour it in the glass
  • Garnish with pistachios
  • Serve it chilled
  • Enjoy your mango lassi
  • Until then keep exploring…….

Rating: 1 out of 5.

Do Rate Us….

Urad dal kachori


Urad dal kachori are famous snack at every ganga ghat, especially in Banaras. These kachori are served as breakfast at every stall with aloo ki sabzi.

Deep fried kachori with lip-smacking sabzi,what a wholesome snack to start your day.

Making kachori are quite simple anyway.

Benefits of Urad dal

  • Increases energy level in any person
  • Very good for hair growth and skin
  • Improves digestive system
  • Improves nervous system as well
  • Good for heart patient

After reading all the benefits I am sure you will include Urad dal/black gram in your every day diet. Indian kitchen are not functional without Urad dal in store, be it whole or Tukda

Let’s get the recipe

#purvanchalstadka #foodbloggers#indianfoodblogger#uraddalkachori#kachorirecipe#banaraskakhana

Urad dal kachori

Urad Dal kachori

Ingredients:

  • 1 cup urad dal,soaked overnight
  • 1 tablespoon garlic-green chill paste
  • Pinch of hing
  • 1/4 haldi powder
  • 1/4 red chilli powder
  • 1/2 tablespoon coriander powder
  • Salt as per taste
  • Oil for deep frying
  • 1 1/2 cup wheat flour
  • Water for kneading
  • 1/4 tablespoon amchur powder
  • 1/2 tablespoon garam masala powder

Method

  • First we have to make soft dough using wheat flour, oil,salt and water. Once dough is ready, cover with wet cloth and keep aside
  • Wash Urad dal under running water
  • Now, heat oil add green chilli-garlic paste, cook till raw smell has gone
  • Add in hing, haldi powder, coriander powder, red chilli powder, amchur powder and garam masala powder along with salt
  • Fry these spices for few seconds
  • Now, add in Urad dal
  • Cook for 2 minutes by covering
  • Once done let it cool down
  • Roll the dough into small puris and fill urad dal stuffing and seal the edges, give it a shape of kachori
  • Same manner make all the kachori and deep fry them till golden brown
  • Your Urad dal kachori are ready to be served
  • Hope you liked this simple recipe
  • This kachori is served with pipping hot aloo ki sabzi, if you wish you can have them with curd or achar
  • Until then keep exploring…….

Balushahi recipe


Any North Indian festival is incomplete without Balushahi. Let it be Holi, Diwali. And north Indian are very particular about their dessert or mithai.

A very simple and easy mithai to make and store.

This is a complete melt in the mouth recipe. Made with refined flour or wheat flour both ways this is a yum recipe.

#purvanchalstadka#foodbloggers#indianfoodblogger#balushahi#indianmithai#sweet#mithai

Balushahi

Ingredients

  • 500 gram maida/refined flour
  • 175 gram ghee
  • 1/2 cup curd
  • 1/2 baking soda
  • Warm water
  • Ghee for deep frying
  • 700 gram sugar
  • 500 gram water
  • 1 tablespoon elaichi powder

Method

  • Take a bowl add flour, ghee, curd and baking soda
  • You will get a crumble mixture
  • Now add warm water and knead a dough
  • Let it rest for half an hour, covered
  • Meanwhile start making sugar syrup till one string consistency and add elaichi powder
  • Now roll the dough into lemon size and press in the middle to give it a shape
  • Make and keep all the balushahi
  • Heat ghee in a kadai and start deep frying balushahi till golden brown
  • After deep frying, pour it straight into sugar syrup and keep it dipped for half an hour
  • After that remove it from sugar syrup and store it
  • Balushahi is ready to eat
  • Hope you loved the recipe
  • Until then keep exploring…….

You can check out my YouTube channel Purvanchal’s Tadka for this video.

Milk Halwa/Dhoodh halwa/palkova


Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

#palkova #milkhalwa#purvanchalstadka#foodbloggers#indianfoodblogger

Palkova

Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
Milk
After adding sugar and elaichi powder
Ready to eat

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