Taro leaves fritters


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

Taro fritters

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

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

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

Let’s jump to the recipe

#foodblogger #purvanchaltadka #fritters #bhajiya

Taro leaves fritters

Ingredients

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

Method

Bread Pizza recipe


In real terms this can’t be called as pizza, but exceptions are always there.

Today’s recipe is going to be a very simple and quick one. For all the pizza lover’s this is not exactly pizza but almost like a pizza.

My kids love this recipe as they have grown up and can easily make this bread pizza, without any hassle or my help.

Toppings here can be of so many variety and choices. It completely depends on your choice what you like to add in the topping or skip.

Cooking time here is only 15 minutes if you have veggies to cut.

Serves best in kids special party, birthdays or kitty’s.

Without much talking let’s get the recipe

#purvanchaltadka#foodblogger #breadpizza

Bread Pizza

Bread Pizza

Ingredients

  • Four bread slices ( brown/white)
  • 1 cup mushrooms chopped
  • 1/2 cup green capsicum
  • 1/2 cup onions Chopped in squares
  • 1 cup red and yellow bell pepper chopped
  • 1 tablespoon black pepper powder
  • 1 tablespoon oregano
  • 1 tablespoon Chilli flakes
  • 1 tablespoon thyme
  • Pinch of black salt
  • Cheese sauce
  • Butter
  • Tomato sauce
  • Mayonnaise
  • Grated cheese

Method

  • Apply butter on one side of the bread, then spread mayonnaise and tomato sauce on the bread.
  • Add all the veggies given above.
  • Sprinkle black pepper powder
  • Sprinkle herbs
  • A lit pinch of black salt
  • Loads of grated cheese
  • Microwave till the cheese melts or heat a pan and cover on low flame for few seconds, till the cheese melts
  • Enjoy them piping hot, anytime…any occasion.
  • Simple bread pizza is ready.
  • Use veggies of your favourite.
  • Until then keep exploring…….

Lay’s chips chaat


Here’s another quick snack recipe for that instant go…. Lay’s are loved by all and we tend find them in every shop near n far.

The best snack for any sudden guests in the house. Kids most demanded chips in a new avatar.

Basic ingredients are required here and this awesome chaat is ready.

I have used Hot n Sweet flavour, you can pick your favourite one . Topping this with cheese makes it more drool worthy.

Hey!! Give a clap here

Lay’s chaat

Let’s get the recipe now

#purvanchaltadka #layschips#chaat#foodblogger

Lay’s Cheese Chaat

Recipe

  • One pack of Lay’s chips
  • 1/2 cup Chopped onions
  • 1 tomato chopped
  • 2 tablespoon Green chutney
  • 2 tablespoon veg burger mayonnaise
  • Black salt
  • Few coriander leaves
  • Black pepper powder
  • Cheese slices

Method

  • Spread Lay’s on a microwave safe plate
  • Top them with Chopped onions , tomato, green chutney, black salt, coriander leaves and last the main ingredient cheese slices
  • Microwave it for few seconds till cheese melts
  • Remove it from the oven
  • Sprinkle some black pepper powder and enjoy
  • Hope you enjoyed the recipe here.
  • Do share your thoughts
  • Here’s a video for this recipe

Kurkure Chaat


Making kurkure a bit more chatpata n delicious with this bhel recipe. A very innovative way to serve your friends n family.

I enjoy serving them in kitties, as this is so much fun recipe even your kids can make them.

Kurkure can be of any flavour you love. Especially loved by kids in the house. My twins are fond of having them when they have their friends over.

Simple and quick bhel for you, scroll down the recipe to know how I made them, what works and what doesn’t.

Searching for chutney recipe Green Chutney/ Dhaniya ki chutney

No cooking involved here, the best part.

Let’s get started

#purvanchaltadka #foodblogger #kurkurebhel#bhelrecipe

Kurkure Bhel

Ingredients

  • Pack of kurkure (favourite flavour)
  • 1/2 onion Chopped
  • 1 tomato chopped
  • Coriander leaves
  • Nylon sev
  • 1 tablespoon green chutney
  • 1 tablespoon tomato sauce
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon Kala namak/ rock salt
  • 1/2 teaspoon red chili powder

Method

  • First open the pack and keep aside some kurkure, rest you crush them up.
  • Now in a mixing bowl add crushed kurkure, onion, tomato, red chili powder, chaat masala, Kala namak, coriander leaves, sev n tomato sauce.
  • Mix all this well
  • Add in the leftover kurkure and mix
  • Take a serving glass or bowl
  • Fill the kurkure bhel top with some sev and serve this to your guests or friends.
  • Hope this was a simple recipe for you.
  • If you liked it do give a thumbs up
  • Until then keep exploring…….
  • Keep the salt in control as kurkure is salty.
  • You can go on to adding raw mango or veggies if you like.
  • Watch the video below

Lauki bhajiya / Bottle gourd fritters


Are you hunting for something healthy yet chatpata, then you are on the right page.

Today we’ll make an yum snack for any time craving. Best home made snack keeping in mind one’s health. Eating deep fried once in a while is OK, so today I am sharing with you lauki/bottlegourd bhajiya. You might think why healthy when it’s deep fried, as it has lauki/ bottlegourd.

Lauki bhajiya

Let’s jump into the recipe

#purvanchaltadka #lauki#bhajiya#foodblogger

Ingredients:

  • 1 cup lauki finely sliced
  • 2 cup besan/gram flour
  • 1/2 cup rice flour
  • 2 tablespoon garam masala powder
  • 1/4 tablespoon haldi/turmeric powder
  • 1 tablespoon red chili powder
  • 1/2 tablespoon jeera/ cumin seeds
  • 1/4 tablespoon ajwain/ carom seeds
  • 1 tablespoon salt or as per taste
  • 2 tablespoon oil
  • Oil for deep frying

Method:

  • Take a bowl add besan, rice flour, garam masala, haldi, red chili powder, salt and oil
  • Rub it well with your hands so that all spices and oil gets mixed well.
  • Now add water and bring this batter to a thick consistency.
  • Whisk this mixture for a good five minutes and leave to rest
  • Heat kadai with oil for deep frying
  • Dip one slice in the batter and deep fry till golden brown
  • Fry all the lauki in same way till golden brown
  • Remove on tissue so that extra oil drips out.
  • Serve them hot with green chutney
  • Crispy and delicious bhajiya is ready.
  • Hope you liked this simple recipe
  • Until then keep exploring…….

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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…….

Soya Paneer Tikki


Come Join Us, In

Sharing These Tikkis

Would you really like to know the difference between Tikki and cutlet?

Simple!!

Let me answer this if you still know,

Tikki is basically shallow fried and cutlet is deep fried. That’s the difference they have.

Soya paneer tikki as the name is a wholesome snack for any occasion.

You can make these tikkis and freeze them as well, just shallow fry when required.

Serves well with coriander chutney.

Paneer and soybean chunks are fully protein packed, this keeps one full for a long time.

We love using mini chunks,rather than the big ones.As the taste differs a lot with mini ones.I am using Nutrela soy chunks here a brand that I have trusted for long.

This recipe will be loved by all in the house, that’s my bet to you.

For binding these together I have used chickpea flour here.

Soya paneer tikki

So, let’s get started with the recipe

#purvanchaltadka#foodblogger#indianfoodblogger#soyapaneertikki

Soya Paneer Tikki

Ingredients

  • 1 cup paneer (grated)
  • 1 cup soya chunks (boiled,squeezed and grinded)
  • 1/2 cup onion chopped
  • 1/2 cup grated carrot
  • 1/2 cup chopped capsicum
  • 1 tablespoon coriander leaves
  • 2 green chillies chopped
  • 1/2 tablespoon kashmiri red chilli powder
  • 1 1/2 tablespoon dhaniya/coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon jeera/cumin powder
  • 1/4 tablespoon black salt/kala namak
  • Salt as per taste
  • 1/2 chickpea flour/besan as per requirement
  • 1/4 tablespoon amchur/dried mango powder
  • 1 tablespoon ginger-garlic paste
  • Oil for frying

Method

  • Take a bowl add grated paneer and soybean (grind to a paste)
  • Mix,then add the veggies and given masala
  • Add salt with chickpea flour
  • Mix all this very well
  • Adjust the chickpea flour as per requirement, if the mixture is not binding well
  • Now heat a tawa
  • Make small tikkis of the mixture
  • Drizzle some oil on tawa and cook tikkis
  • Cook till golden brown in colour
  • Once they all are fried well
  • Serve them with coriander chutney and enjoy this lip-smacking tikkis in all the weathers with your hot cup of tea.
  • This is really a very simple tikkis recipe
  • Only the list of ingredients looks lengthy
  • Rest the process is simple which you can understand after reading.
  • Hope this recipe was interesting for you and if you have tried it do mention me or tag me #purvanchaltadka
  • Until then keep exploring…….

Rating: 1 out of 5.

Dal moth namkeen


Namkeens are Indian snacks which can be made at home easily.We Indians have a large variety of namkeen to indulge on. One of them is dal moth namkeen.

The process is simple,soak masur dal (whole ) overnight and next day just Deep fry. Sounds easy na… Let’s just try the recipe. What all goes in making this yummy dal moth namkeen.

Here’s the recipe card

Dal moth namkeen

#dalmoth#namkeen#indiansnack#foodbloggers#indianfoodbloggers#purvanchalstadka

Dal moth namkeen

Ingredients :

  • 1 cup whole masur dal
  • 1/2 tablespoon haldi powder
  • 1 tablespoon salt
  • Pinch of hing
  • 1/2 tablespoon Red chilli powder
  • Oil for deep frying
  • Pinch of cooking soda

Method :

  • First soak dal overnight in water with adding soda and haldi powder
  • Next day wash and drain the water
  • Spread dal on a cloth for drying, so that excess water is dried
  • Dry them for 2 to 3 hours or more under the fan only
  • Once it has dried
  • Heat oil in kadhai
  • Keep a strainer on it, which immerses in the oil
  • When oil is hot add small batches of dal on the strainer
  • Deep fry till crunchy
  • This will take you 5 minutes
  • Remember flame has to be medium to high
  • Keep adjusting the flame
  • Deep fry all the masur dal in same way
  • Remove it on a paper add hing, Red chilli powder, haldi and salt
  • Give it a nice toss
  • After cooling store it in air tight container
  • Dal moth namkeen is ready
  • Enjoy your snack with a hot cup of tea
  • Until then keep exploring…….
Spread on Cloth for drying
Fried masur dal

Muli/Radish muthiya


Muthiyas are steamed dumplings with whatever veggies you like.

Today I am sharing with you muli muthiya,a healthy and nutritional recipe.A best way to make anyone eat radish or muli who doesn’t like.

I have used besan and maize flour here with grated radish and some spices to enhance the taste.

Why is it healthy?

As we all know anything steamed is healthy.

Deep fried muthiya

Here i have deepfried to make my kids eat,muthiyas are of two types one fried and one are just steamed.

Let’s get the recipe

#purvanchalstadka#foodbloggers#indianfoodblogger#muthiya#steameddumplings#masala

Muli muthiya

Ingredients :

  • 1 cup grated raddish/muli
  • 1 cup besan/chickpea flour
  • 1/2 cup maize flour
  • 1/4 tablespoon haldi powder
  • 1 tablespoon salt or as per taste
  • 1/2 red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • Pinch of hing
  • Water for making dough
  • 1/2 tablespoon Rai/mustard seeds
  • 1/2 tablespoon sesame seed
  • Oil for deep frying

Method :

  • Take a bowl mix all the given masala,salt and flour
  • Add water and knead a hard dough
Grated radish
  • Roll into cylindrical shape
  • Keep them on a steamer and steam for 25 minutes or till the pierced knife comes out clear
  • Remember to grease the plate with oil before steaming
  • After steaming cut them into desired shape
  • Give Tadka and eat if you don’t want fried one’s

For Tadka

  • Heat fry pan with little oil
  • Add rai and sesame seed
  • Let them crackle
  • Pour straight on the muthiyas

For deep frying

  • Take a kadhai with oil
  • Deep fry all the cut pieces till golden brown
  • Now, give Tadka on them as per direction given above
  • Your muli muthiya is ready to be served
  • Whichever version you choose taste is just awesome
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Hare matar ka chivda


If you have a UPite or bihari friend you will definitely know what is matar ka chivda and if not I’ll explain it you.

What is Matar ka chivda

Winter is the time when new poha or flat rice is harvested, this new poha or chivda tastes much sweeter than the old ones and blends perfect with fresh matar or green peas which also is a winter crop.Mix these two with a little frying and you have your matar ka chivda ready .

I would suggest everyone out there to eat whatever local n fresh is grown instead of packed food.In this way you’ll help your farmer.

Matar ka chivda

Matar ka chivda

Ingredients:

  • 1 cup mota poha
  • 1/2 cup matar
  • 1 tablespoon salt or as per taste
  • 1 1 /2 tablespoon oil
  • 1/2 tablespoon red chilli powder
  • 2 tablespoon chopped onions

Method:

  • Taka a kadai pour little oil once oil is hot add in the matars / green peas with pinch of salt
  • Mix it well and cover it then cook till matar is cooked, say for 2 minutes on low flame
  • Remove it on a plate and keep aside
  • In the same kadai n oil add poha/chivda
  • And keep roasting it till you find poha to be crispy and crunch
  • This will take time and patience
  • once chivda is roasted well add in the fried matar
  • Mix well add salt and red chilli powder
  • Again mix well
  • Garnish with onions
  • Matar chivda is ready to be relished,enjoy them in the winters
  • Until then keep exploring

while roasting the poha be patient as if you hurry you will have half cooked chivda,this will take 5 to 10 minutes on low flame.

Aloo kachaloo/Panch phodan aloo


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

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

How to buy naya(new) aloo

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

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

Let’s see what goes in making this

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

Kachaaloo

Aloo kachaloo

Serves 7 to 8

Ingredients:

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

Method:

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

Chinese vermicelli


We usually keep making the onion-tomato version of vermicelli,today just wanted something chinese and grabed this vermicelli and cooked in my style.with only few veggies available in the pantry,instead of heading and shopping I prefered of cooking with whatever is there.Chinese cuisine is one such dish which is loved by all and you don’t have to request them to finish this off.

Try this different style vermicelli for your kids lunch box or as a evening snack,you won’t be disappointed.

Vermicelli is often stored at every Indian household for making of seviya,either we cook sweet or salty,this time let’s cook chinese.

Ingredients:

  • 2 cups vermicelli cook as per given in packet
  • 1 onion chopped
  • 1 green capsicum chopped
  • 1/2 cup chopped cabbage
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon vinegar
  • 1/2 tablespoon schezwan chutney
  • 2 tablespoon boiled sweet corn(optional)
  • 2 green chillies chopped
  • salt as per taste
  • 1 tablespoon sugar
  • oil for cooking

Method:

  • First cook vermicelli as per the instructions given on the packet
  • Heat oil in a kadhai on medium flame
  • Add in ginger-garlic paste,saute till raw smell has gone
  • Add in green chillies, onions and saute till soft
  • Add in veggies(whichever you are using) cabbage, capsicum and boiled corn
  • Saute for few seconds
  • Next add in the given sauces with salt
  • Mix well
  • Add sugar
  • Add cooked vermicelli
  • Toss it well
  • Garnish with chopped capsicum and corn
  • Serve hot
  • Chinese vermicelli is ready to be served
  • Hope you liked my version of vermicelli
  • Until then keep exploring…..

While adding salt remember,the sauce does have a little amount of salt already.

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