Aam ki khatai


This recipe you will find only in the Purvanchal region. A simple way to give your dal that extra taste during the summers when one doesn’t like consuming much of spices. I prefer having something light and healthy which gives your digestive system some ease.

Though this recipe is getting lost, with people preferring more instant stuff.

What is khatai?

Khatai means something that tastes tangy or khatta.

How is it made?

Made using raw dry mango.

Any preferred season to make them?

Yes, khatai is made during summers as the sun is at its peak and drying the raw mango gets easy and quick.

So, let’s get the recipe

#purvanchaltadka #foodblogger #aamkikhatai

Aam ki Khatai

Ingredients

  • 1 kg raw mangoes cut into squares
  • 200 grams of coriander/dhaniya seeds
  • 150 grams of fennel/ saunf seeds
  • 1/2 cup jeera/ cumin
  • 250 grams garlic chopped
  • 4 tablespoon fenugreek/Methi seeds
  • 5 to 6 tablespoons Haldi / turmeric powder
  • 1/2 cup red Chilli powder
  • 2 tablespoon hing/ asafoetida
  • 2 tablespoon yellow mustard seed (optional)
  • 1/2 cup achar masala (optional)
  • 1/2 kg mustard oil or more as needed
  • 1/2 cup salt or as per taste

Method

  • First, wash and peel the mango piece and sundry them till its hard for 1 week or so
  • After the mangoes have dried completely store them in an airtight container before making the khatai
  • Take a kadhai dry roast the spices separately.
  • Like saunf, fenugreek, coriander and jeera seeds and grind to powder
  • Take a grinding jar Add the garlic with some oil and grind to a paste( oil is used for quick grinding)
  • Take a large vessel to add the grinded garlic paste and the spices
  • With Haldi, red Chilli powder and hing
  • If you are using yellow mustard seed and achar masala add them as well
  • Grind the mustard seed before adding
  • Now add in salt and oil
  • Now add the dry mangoes and coat the masala well, using your hand
  • If you find the masala to be dry pour some more oil
  • Mix well and store in an airtight container
  • Use it after a week
  • Store at room temperature stays good for years if kept in an airtight container or else refrigerate it.

How to use khatai?

Use them in your dals and khichadi.

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.

Mawa / Khoya Gujiya


Years may come go, it’s the festival and traditions that makes us go on with life. Celebration means good food , love and happiness. All festivals be it any in the world mean get together of some sort, but from past one year the term social gathering has become a curse for all, we all know and are going through this pandemic, we all are done with it but the virus is still there, so may be it’s kind of difficult but with hope in my mind every sunset has a sunrise to follow.

We can wait few more year to celebrate festivals like we did, earlier with all positive thoughts. Holi is here , as we can’t celebrate this , but we can cook all the sweets for our loved ones.

I am posting recipes here in hope that you can atleast cook and enjoy your day.

Gujiya

Gujiya is a very traditional dessert in North India. Holi and Diwali are incomplete with gujiya. If one has missed out gujiya in Diwali, making them in Holi is a must.

At at home gujiya is offered to Lord Krishna as Prasad and then one starts playing Holi.

What is Gujiya?

Gujiya is a sweet dumpling made of refined flour and stuffed with sweet mawa/khoya.

Alternate to Mawa/ Khoya

You can use Suji/ Rawa Semolina in place of mawa. Jaggery/ Gudd ki gujiya are also loved my everyone in our house. I do have a recipe if you might like Purvanchal recipes for more

Gujiya

Mawa/ Khoya Gujiya

Recipe

Ingredients you will need….

  • 200 grams khoya/ Mawa
  • 175 grams sugar (powdered)
  • 2 tablespoon sonth powder/Ginger powder
  • 1 tablespoon elaichi powder/ Cardamom powder
  • 75 grams dry fruit (powdered)
  • Ghee or oil for deep frying
  • 300 grams Refined flour
  • 2 tablespoon oil for shortening or moyan
  • 1 cup Water for kneading dough

Procedure..

  • Take a bowl add flour, oil and water knead a soft dough. Cover it with wet cloth and let it rest.
  • Take another bowl add khoya, sugar, dry fruit, elaichi powder and sonth powder. Mix this well. Taste the mixture and adjust sugar accordingly.
  • Stuffing for gujiya is ready and the dough also is ready.
  • Pull a small portion of the dough like lemon size and roll into a disc with the help of rolling pin.
  • Take the gujiya maker sprinkle some flour and place the rolled dough over it , add one tablespoon of the stuffing on the dough and seal it
  • Press the edges well so that the mixture doesn’t come out while frying.
  • Prepare all the gujiya in same manner and keep, cover it with wet cloth.
  • Heat kadai with oil and deep fry one to two gujiya at a time , till light brown in colour.
  • Khoya Gujiya is ready for serving.
  • Easy and simple sweet to make on any occasion. Hope you liked the recipe
  • Until then keep exploring…….

Khoya mixture

Sprinkle some flour on gujiya maker

Sprinkling flour on the gujiya maker helps the roll from sticking on it.

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 😉

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 😄

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.

Lauki Barfi/Bottlegourd sweet


Food Is The Ingredient

That Binds Us Together

Lauki barfi is a complete Desi mithai which one could find in every sweet shop in Purvanchal.

Lauki is grown in abundance in this region, so this sweet was common among rich and poor. Though it’s vanishing now, as many don’t prefer eating them anymore. I can remember my childhood day’s when we use to go for marriages and this mithai was served, where as a kiddo I did not like this mithai after knowing that it was made with lauki 😀

“The older you are the wiser ” and now I realize it value. My son loves this mithai and my daughter is still shying away from this barfi.

In good old days this mithai was made with sugar syrup only, which made them really very hard. The reason for this was to make them last for months, as this was send with daughters as their goodies after marriage and in those days returning to mother’s place after marriage was not imagined coz no way of transportation was there during those times.

But as time has passed on this recipe has changed a bit by using mawa. Which does enhance the taste a lot, but the shelf life is restricted. I am so happy to be writing about this yummy mithai and saving the recipe for next generation to come.

So let’s get the recipe

#laukibarfi#bottlegourdsweet#foodblogger#purvanchaltadka

Lauki Barfi

Lauki ki Barfi

Ingredients:

  • half kg lauki grated and seeds removed
  • half kg mawa/khoya
  • 100 grams sugar or as per sweetness
  • 4 tablespoon ghee
  • 1 tbsp elaichi powder
  • few drops kewra essence(optional)
  • Green colour this is optional
  • kaju/cashewnuts for garnishing

Method:

  • Heat kadhai with ghee,saute lauki till light brown in colour
  • Add sugar and let it melt,flame should be medium
  • Once sugar has melted completely and starts drying
  • Add in mawa/khoya and cook till the mixture dries up completely leaving the pans sides.
  • off the flame and add in kewra essence,elaichi powder and green colour
  • Mix it very well
  • Grease a plate and spread the mixture evenly
  • spread kaju on the mixture
  • apply a cut on the mixture when it is still hot
  • Chill it in the refrigerator for one hour
  • cut into pieces and serve
  • This mithai I had made on Krishna Janmasthami as bhog.
  • A simple and easy homemade is ready for all the festive occasions.
  • Hope you loved this this recipe,do like and comment your views.
  • you can even give star rating to the recipe,this could make my day.
  • Thanks for stopping by and reading till here
  • Until then keep exploring…….
  • You can notice colour differnce in the barfi as after refrigeration ghee makes the colur light.

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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