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.

Gulkand recipe/Rose Jam


Do you love eating paan, or have you ever tried one if not then I would suggest you to try. This is best for digestion, ayurveda recommends this for digestion and cooling effect on body.

Mostly all Indians love eating paan, some love it with beetel nuts while many, like me love sweet (meetha) paan.

Gulkand is the main ingredient used in paan, that is the flavour enhancer with some sugar coated fennel seeds, some mint balls. Making gulkand is super easy, which is going to blow your mind up, after checking out the recipe.

My garden is filled with rose plant, so thought of making some gulkand and preserving it.

Rose petals should be fresh and no dark spots have to be on them.

Gulkand

What is Gulkand?

Rose petals crushed with sugar is called gulkand.

So let’s get the recipe here

#purvanchaltadka #foodblogger #gulkandrecipe

Ingredients:

  • 1 bowl roses or 20 to 30 red roses
  • 1 cup sugar

Method:

  • Pluck the petals of roses
  • Wash and pat dry the petals
  • Take grinding jar and grind the petals or you can even cut them fine
  • Remove it in small bowl
  • In the same bowl take sugar
  • Measurements should be same of crushed rose petals and sugar
  • Now grind the sugar along crushed rose petals
  • Make a paste
  • Store it in a air tight container
  • Keep it in the sun for 2 weeks
  • After 2 weeks sundrying keep it in the refrigerator
  • Remember the more aged gulkand, the more best it is in taste.
  • You can use it fresh also, but I would suggest to use it after 2 months.
  • Hope you liked this recipe
  • Until then keep exploring…….

Jamun juice


The Darker The Berry,

The Sweeter The Juice

-By Thomas Jefferson

Have you tried this Jamun juice yet, here’s a simple recipe that you can use to store or make a drink instantly. Only few things one has to follow for the shelf life of this drink.

Welcome to my blog and thanks a lot for stopping by. Hope you love this recipe, do let me know through your comments.

Jamun or Java plum are seasonal fruit of India, one can find them during rainy season from June to September.

This is a local fruit grown here with a lovely taste and health benefits.

One can usually find them served in green leaves sprinkled with kala namak or black salt and believe me this tastes yum.

Here’s the recipe card for making a healthy drink with Kala Jamun

#kalajamundrink#foodblogger#purvanchaltadka

Kala Jamun juice

Kala Jamun juice

Ingredients

  • 1 cup de-seeded jamun/java plum
  • 1/4 cup sugar (or according to taste)
  • 1/4 tablespoon jeera powder /cumin
  • 1/4 tablespoon Kala namak /black salt (optional)
  • 1 tablespoon lemon juice
  • 1 cup water

Method

  • Boil Jamun with water and sugar, for 2 minutes
  • Let it cool down completely
  • If you haven’t de-seeded the Jamun, do it after boiling
  • Pour the mixture in a blender
  • Add jeera powder, lemon juice and salt
  • Blend on high speed
  • Strain the Jamun pulp
  • This pulp is thick
  • store it in air tight container
  • And dilute it with water when serving
  • This stays fresh for a week, if you have boiled.
  • Serve it chilled
  • Kala Jamun juice is ready in this lovely weather.
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Almond milk/Badam doodh


Old is gold we all have heard this and today I am talking about Almond milk or Badam doodh.In every Indian household one might have drank this soothing milk to boost your immunity or just to have a change in our regular milk.

Badam milk/almond milk

Why we need to drink Almond milk/ Badam milk

Simple, it does change the taste as well it is one of the best health drink with power pack nutrition. Instead of adding store packed health drink powder to our milk go for home made version.

soaked almonds

It all starts with soaking almonds/ badam for half an hour in warm water

Peeling the skin off and grinding it to a fine taste.You can add a tablespoon of milk while grinding the almond paste.

After the paste is ready, boil milk in a pan,pour the almond/ badam paste in the boiling milk and cook for five minutes or till the raw smell of the badam is gone.

Almond/badam paste

Milk tends to get thicker after adding almond paste.Now to enhance the taste add 1/2 tablespoon elaichi/cardamom powder along with sugar,boil till sugar dissolves

Pour into glass and serve hot in winter’s and chilled in summer’s

A simple, healthy and power pack milk is ready for your growing kids or old one’s

By feeding all this stuff we can keep our loved one’s healthy and strong.Hope you liked the recipe

Almond milk/Badam milk

Almond milk/Badam milk

Ingredients:

  • 1 cup badam/Almond soaked in warm water
  • 2 glass milk
  • 1/2 tablespoon elaichi powder
  • 2 tablespoon sugar
  • Fine slice of badam for garnish
Boiled almond milk

Method:

  • Soak badam for half an hour in warm water
  • Peel and grind to fine paste
  • Boil milk in a saucepan
  • Pour badam paste in the milk
  • Cook for 5 minutes or till raw smell of the almond is gone
  • While cooking milk starts to thicken
  • Add elaichi powder and sugar
  • Boil for few seconds
  • Pour them into glasses and serve hot
  • Badam milk is ready,enjoy it
  • Until then keep exploring……

Kesar doodh/saffron milk


Kesardoodh has a very special place in every Indian’s heart from our ancestors to our mother’s they will never go wrong with Kesar doodh and make it a point that every winter these nutrients are served to everyone in the family.

Kesar has a special place in Ayurveda, This protects from cold, good for the heart. Gives one a good sleep, Good for the skin also.

Very easy and quick to make a drink, let’s see what goes into making Kesar doodh

I have not added cardamom powder here as it overpowers the aroma of Kesar/saffron as this is Kesar doodh so let us keep it simple no need to make it fancy

#purvanchalstadka#foodbloggers#indiandrink#kesardoodh#saffronmilk#ayurvedadrink

kesardoodh

Kesar doodh

Ingredients:

  • 2 glasses of milk
  • 8 to 10 strands of saffron
  • 2 tablespoon sugar

Method:

  • Boil milk in a saucepan, once it starts boiling add in saffron strands
  • Boil for 1 minute more
  • Add sugar
  • Off the flame and cover the milk half(so that the milk doesn’t get spoiled)
  • Leave it for 10 to 15 minutes, so that saffron dissolves well
  • After 15 minutes open the lid and just press the saffron strands with a spoon so that more flavour and colour are observed in the milk.
  • If you wish boil the milk again if it has gone cold.
  • Serve kesar doodh warm
  • A Healthy and nutritious drink is ready
  • Until then keep exploring……

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…….

Haldi Doodh/Golden milk/Talfa


Haldi doodh is an age old recipe passed on from generations to generations and this recipe never fails you.This is also called as Talfa in my region.Haldi is More of medicinal value and used in Ayurvedic medicines since ages.Drink it in correct quantity and time, will difinetely improve your health issues

What is Haldi doodh or Golden milk

Haldi or turmeric is considered as the golden spice of India.Haldi has being used in ayurvedic medicine from ages.It contains antioxidant properties.Milk as we all know is best in calcium and when haldi is added this makes it a superdrink in any way.So ,when haldi and milk are combined with some more herbs this is called as Haldi dhoodh or Golden milk

Benefits of Haldi Dhoodh:

Haldi reduces swelling in your body

Helps in healing wounds quickly

Helpful in cold and lung infections

Today I am sharing with you a full proof recipe of haldi milk or golden milk,which my mother in law has been making since ages in this family,and whenever our family is down with cold and cough this golden jewel is served every night after dinner.

After drinking this milk you don’t have to drink water till one hour,so it is suggested that you drink haldi doodh after your dinner and before going to bed,if you follow this regularly you will definitely notice the difference.

Not only when you are suffering from cold n cough you can drink haldi doodh,this can be taken on daily basis also for good health.Haldi doodh also boosts immunity.

Why Jaggery is good for health:

Jaggery/gur

For sweetner here you have to add jaggery not sugar.As jaggery is a best sweetner and healthy option.

Jaggery is also called as desi sugar,in rural areas(here I am talking about Uttar pradesh region)

Jaggery is obtained from boiling sugar-cane

cleanse the body toxins,eases digestion system.Prevents from constipation.

Jaggery is loaded with antioxidants and minerals.If you are working in steel plant industry,so it is highly recommendable to have jaggery aka gur to clear all the toxins in your body,my husband does eat a small piece of jaggery every day as he works in a steel plant.

So it is suggested to have jaggery in Haldi doodh rather than sugar,but if you don’t have jaggery gur then go ahead with sugar.

Let’s get the recipe quick

#purvanchalstadka#haldidoodh#goldenmilk#haldimilk#milkrecipe#healthydrink#medicinaldrink#ayurvedicdrink#foodbloggers#indianfoodbloggers

Haldi doodh

Haldi Doodh

Ingredients:

Serves 2

  • 2 cup milk
  • 1/2 tablespoon haldi powder/turmeric
  • 5 to 6 holy Indian holy basil leaves/Tulsi patta
  • 1/2 inch ginger
  • 4 to 5 black pepper
  • 4 lavang/cloves
  • 2 tablespoon jaggery /gur

Method:

  • Take a bowl,pour in the milk
  • Bring it to boiling point
  • Once it starts boiling add in haldi/turmeric powder
  • Crushed ginger,black pepper and lavang/cloves and tulsi leaves
  • Boil it for 5 minutes
  • Keep stirring it otherwise it will overflow
  • Off the flame and let the milk cool for 5 minutes atleast
  • Now add in jaggery/gur ( if you add jaggery while the milk is hot there are chances that milk will crudle)
  • Stir it well
  • Strain it
  • Drink it while it’s hot.This is recommended for people suffering from cold n cough,drink every night before going to bed
  • If you are drinking only for healthy purpose then hot or cold as you prefer,but moreover it’s recommendable to drink warm.
  • Hope you liked the recipe
  • Until then keep exploring……..

Pineapple Raita/How to make pineapple raita


Raitas are very cooling for stomach as we all know and the one that I am sharing here today is Pineapple raita,a quick and simple one to make ,which takes only 5 minutes in making.IF you are having guests over just grab some pineapple chop them mix them in curd add some spices and there you go a complete hatke(different) raita is ready for them to get surprised,I would suggest you to definetly try this there’s no hardwork in this,my first taste with this raita was at a wedding to be frank and from there I wanted to make this for everyone in the house.

Benefits of Pineapple:

Helps in digestion,Loaded with nutrients,Boasts immunity.

As said earlier a very quick and refreshing recipe, do give it a try.

If you wish do check my You Tube channel Purvanchal’s Tadka for detailed video aswell.

Let’s start the recipe….

Pineapple Raita

#purvanchalstadka#foodbloggers#indiancooking#indianfoodblogger#raitarecipe#pineappleraita

Pineapple Raita

Makes for 4 people.

Ingredients:

  • 250 grams curd
  • 1/2 cup chopped pineapple
  • 1/2 tablespoon kala namak
  • 1/2 tablespoon jeera powder
  • 1/4 tablespoon regular salt
  • 1 green chilli chopped
  • Coriander leaves for garnish
  • 3 tablespoon sugar or according to sweetness

Method:

  • Take a bowl add in curd
  • Add chopped pineapple
  • Then kala namak,jeera powder and salt
  • Add green chillies and coriander leaves
  • Now add sugar
  • Mix this well
  • Your pineapple raita is ready to be served
  • Serve them chilled
  • A quick raita in 5 minutes,isn’t it
  • Until then keep exploring…..

Here sugar can’t be skipped as it balances the taste.

Pineapple halwa/How to make Pineapple sheera


Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤

So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.

Let’s get the recipe right away

#purvanchalstadka #foodbloggers #indianfoodblogger#halwa#Pineapple #sheera#sweet#dessert

Pineapple Halwa

Makes for 7 to 8 people

Ingredients

  • 250 grams Rava/semolina
  • 200 grams sugar
  • 200 grams ghee
  • 100 grams pineapple pulp
  • 5 to 6 elaichi powder
  • 1 tablespoon pineapple essence
  • 2 cups water

Method

  • First dry roast rava/semolina till lightbrown ,keep aside
  • Heat ghee in a kadhai
  • Add rava and saute till light brown
  • Add in the pineapple pulp
  • Mix it well
  • Now add sugar,elaichi powder with pineapple essence
  • Give it a good mix
  • Add water and yellow food colour
  • Close the lid
  • And cook on low flame for 2 to 3 minutes
  • Open the lid,give the halwa a nice mix again
  • Garnish with chopped dry fruits
  • Serve them hot
  • Yummy Pineapple Halwa is ready.
  • This can be stored in air tight container for 3 days in refrigerator.
  • Here use of food colour is optional.
  • This was just to make kids eat.
  • Hope you liked this recipe and way of making
  • Until then keep exploring…..

Gajar ka raita/How to make carrot raita


As we all know when it comes to Indian cooking if you are cooking briyani or not, raitas are the best accompaniment for any dish,having them does cool the body as well a good digestive dish.One of my favourite ,i love eating them with hot plain rice.We have so many varieties of raitas this one which I am sharing today is a very simple and quick one.

What we need is just grated carrots and curd or buttermilk ,it depends how you prefer your raita to thick or little watery.To enhance the taste more, just give tadka to it.

Do check my other raita recipe herehttp://Bathua ka raita

So let’s get the recipe quick

#purvanchalstadka #foodbloggers #indianfoodblogger#gajarkaraita

Gajar ka raita/Carrot raita

Ingredients

  • 1 cup buttermilk or curd
  • 1 grated carrot/gajar
  • 1/2 tablespoon rai /mustard seeds
  • 2 curry leaves
  • 1 green chillies slit long/red chilli
  • 1 tablespoon ghee
  • 1/2 kala namak
  • Pinch of salt
  • Half chopped onions

Method

  • Take bowl add curd/buttermilk
  • Add in grated carrots,chopped onions with kala namak and salt as per taste
  • Mix it
  • Heat a small pan add ghee
  • Add mustard seeds
  • Let them crackle
  • Add green chillies/red chilli and curry leaves
  • Saute for a 30 seconds
  • Pour the tadka into the curd mixture
  • Mix it well
  • Cover with a lid
  • Keep it in the fridge
  • Chill it for some time
  • Enjoy them chilled
  • For detailed recipe do check my You Tube  Channel as Purvanchal’s Tadka

Kabuli chana prasad/Chana sundal


Hello Everyone and Happy Ganesh chaturthi.It’s again the time to celebrate and welcome lord Ganesha with full bhakti and shakti.So this year we all are in the same excitement mood.with kids deciding their dress code😁and me deciding what 10 days prasad I will offer.Everybody busy with their own thoughts. So today I am sharing with you simple and easy recipe of kabuli chana,you might have eaten this at one of your friends place.

Let’s get the recipe quick-

#purvanchalstadka #foodbloggers #kabulichanaprasad#indianfoodbloggers#traditionalfood#ganpatiprasad

Kabuli chana prasad

Ingredients

  • 500 grams kabuli chana
  • 1 tablespoon oil
  • 2 tablespoon salt
  • 5 to 6 green chillies slit long
  • 5 to 6 curry leaves
  • 1 tablespoon rai/mustard seed
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon sugar
  • 1/2 cup grated fresh coconut

Method

  • Soak kabuli chana overnight
  • Next morning boil in a pressure cooker for 4 to 5 whistle
  • Now strain the water
  • Heat oil in a kadhai
  • Add mustard seeds let them crackle
  • Add green chillies and curry leaves
  • Saute it
  • Add salt and boiled kabuli chana
  • Mix it well
  • Close the lid and cook for a minute
  • Now add sugar and lemon juice
  • Close the lid and cook for 3 minutes
  • Open the lid and garnish with grated coconut
  • Serve the bhog to lord and enjoy
  • Your Kabuli chana prasad is ready
  • Wasn’t it easy,until then keep exploring

Sattu ka sharbat


Sattu is roasted black chana which is grinded with the black skin itself. A very healthy powder with which one can make stuffed parathas or kachoris as well.sattu sharbat prevents us from heat wave and its a complete nutrition to the body.Especially consumed by Biharis and North Indian. Sattu ka aatta is available in every Indian grocery shop or the flour mill.Do try this recipe in summer’s or if you are running short of time just mix sattu ka aatta in water with the given ingredients and consume you will stay full for the day.

Lets get the recipe

#foodbloggers #purvanchalstadka #indianfoodblogger #foodphotograhy #sattu#sharbat#sattusharbat#summerdrink#beattheheat

Ingredients

  • 1 tablespoon sattu
  • 1/4 tablespoon kala namak
  • Pinch of jeera powder
  • 1 glass water
  • Ice cubes

Method

  • Take a glass add sattu flour and few drops of water,make a nice paste without any lumps
  • When the mixture is done,add in kala namak and jeera powder, mix it
  • Pour water in glass and ice cubes
  • Mix it and its ready to drink
  • Sattu ka sharbat is ready
  • Happy Summer!

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