Mango pancake recipe


Summer without a mango recipe is Incomplete according to me, so today I am sharing this perfect mango pancake recipe.

And you won’t believe this is made from multi-grain flour, how much healthy can this get more…

Yes I have used mango pulp here and mango used is Alfonso here, you can choose the one you love.

Making pancakes are super easy if you have checked out my earlier post if not get it there eggless Chocolate Pancake recipe

As this is also called a good old fashioned pancake recipe with no fancy ingredients used. I would highly recommend you give it a try this mango season.

Get this recipe with a click

So let’s check out the recipe card here

#mangopancake#purvanchaltadka#foodblogger

Mango Pancake recipe

Ingredients

  • 1 cup mango pulp
  • 2 cups multigrain flour
  • 2 tablespoon sugar
  • Few drops of mango essence
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 cup water or as required
  • Butter as required

Method

  • Take a bowl to add in the flour along with mango pulp, mango essence, baking soda, baking powder, sugar and milk n water
  • Give it a nice mix with no lumps, let it rest for half an hour
  • Heat a non-stick pan add butter pour one ladle full of the batter
  • Cook on low flame this might get a bit sticky while flipping
  • Flip and cook for a few seconds
  • Serve on a plate with some honey
  • Mango pancake is ready for relishing.

Note- You can add butter or oil to the batter also. Take 1 tablespoon of butter or oil.

Eggless Chocolate Pancake recipe


Pancakes are love and the best thing to happen, a quick dinner or snack for any day.

I have been cooking this for quite a while now and would love to share my recipe without any refined flour in use.

I do tend to avoid Refined flour in the house whenever it’s possible of. As we unknowingly do consume a lot of Refined flour.

Today’s recipe is a chocolate pancake, simply healthy and easy.

Do try eating them with ice cream and the star of pancakes honey…

Get the best fluffy and spongy pancakes recipe here

So let’s get started

# pancake# purvanchaltadka #foodblogger

Chocolate Pancake

Ingredients

  • 2 cups whole wheat flour
  • 4 tablespoon cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 tablespoon sugar
  • Few drops of vanilla essence
  • 1 cup milk
  • 1 tablespoon butter

Method

  • Take a mixing bowl to add flour, cocoa powder, baking soda, baking powder, sugar, vanilla essence, mix this well
  • Now add butter and milk
  • Mix till everything is incorporated well
  • Heat a non-stick pan
  • Pour one ladle of the mixture let it cook you will notice bubbles
  • Flip to the other side
  • Cook for 30 seconds
  • Serve it on a plate drizzle some honey and a scoop of ice cream.
  • Your favourite chocolate pancake is ready.

Katori chaat


Katori chaat is one pop up starter for any generation, loved and liked by all and simple to make. If one has a party in the house I would recommend Katori chaat to be the first dish served. Chaat means to lick, anything that’s yummy is licked up completely, chaat being  one of them

Let’s get the recipe

You can get the chaatwali chutney recipe hereChaatwali chutney/Dip/khatti meethi chutney

Ingredients

  • 2 packets of Katori chaat(easily available in supermarkets)
  • 1 packet nylon shev
  • 4 to 5 boiled potato
  • 1 cup coriander chutney
  • 1/2 cup imli chutney/tomato ketchup
  • chaat masala for sprinkle
  • 2 tablespoon red chilli powder
  • 1 cup onions finely chopped
  • 1/2 cup sweet corn(optional)
  • black salt for sprinkle

Method

  • spread the Katori on a tray or plate
  • mash the potatoes and put them in katoris
  • sprinkle chaat masala
  • pour coriander chutney,imli chutney or tomato ketchup
  • put sweet corn on all the katoris
  • put onions on top with black salt n red chilli powder
  • garnish with sev
  • Your katori chaat is ready
  • You can have your variations also

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…….

The classic Rawa Upma recipe


I do call this recipe classic as nothing can beat the taste of this simple upma.

Doctors also recommend of eating upma if one is unwell. This simple tadka upma is available at any restaurant or street food vendors. This recipe is a no fail proof one…you will never be disappointed while cooking this. Leaving all the worries about serving healthy food to your loved ones.

In our house we at times have upma as our dinner also. Light yet wholesome.

Simple and quick to make. Healthy and wholesome. With some basic ingredients easily available in the kitchen pantry. So, without wasting time let’s get the recipe

#purvanchaltadka #foodblogger #upma#classicupma

Rava upma

Rava Upma

Ingredients

  • 1 cup rava/Semolina
  • 1 cup onion chopped
  • 1/2 cup tomato chopped
  • 1/4 tablespoon urad dal(without skin)
  • 1/2 tablespoon mustard seed
  • 5 to 6 curry leaves
  • 2 tablespoon oil /ghee
  • 2 to 3 green chili chopped
  • 1 tablespoon salt or as per taste
  • 2 to 3 cups boiled water

Method

  • First take a pan and dry roast the rava till light brown
  • Keep water for boiling on another stove.
  • Heat oil /ghee in a pan add in urad dal let it turn golden brown, now add in mustard seed let them crackle
  • Add in green chili, onion and curry leaves
  • Cook till the onion turns pink
  • Add tomatoes and fry for few seconds
  • Add in the roasted rava
  • Mix it well
  • Pour in the boiled water, salt
  • Give it a nice mix
  • Cover with a lid and cook for 5 minutes
  • Open the lid mix it again
  • It should be completely dried up
  • Off the flame
  • Garnish with coriander leaves and serve hot
  • Your classic upma is ready, healthy and wholesome.
  • Hope you liked the recipe.
  • Until then keep exploring…….

Use the same cup for measurement of rawa and water

Baby corn Manchurian


Baby corn are so tender and delicious in taste, I can have them any how.

These Crispy ,tender ,deep fried baby corn are so yummy you can serve them in your kitty party or birthday parties.

Kids are gonna love this n will definitely ask for second serving. This is just a super snack for any time cravings. You can pack them in your kids tiffin box as well.

Simple way to make , no fuss easy recipe.

Let’s get the recipe straight away

#babycornmanchurian#purvanchaltadka#foodblogger

Baby corn Manchurian

Baby Corn Manchurian

RECIPE

Ingredients

  • 1 pack of baby corn
  • 2 tablespoon rice flour
  • 1/2 teaspoon salt
  • 2 tablespoon water
  • 1 cup capsicum Chopped
  • 1/2 cup onions Chopped
  • 2 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon vinegar
  • 1 1/2 tablespoon red chili sauce
  • 1 tablespoon schezwan chutney
  • spring onion for garnish
  • 2 tablespoon more water
  • Oil for deep frying

Method:

  • Cut baby corn into pieces
  • Take a mixing bowl, add rice flour , half tablespoon salt , mix this well
  • Add in Chopped baby corn and coat well, add 2 tablespoon water and mix it well
  • Keep aside
  • Heat pan with oil, deep fry the coated baby corn till Crispy brown
  • Remove and keep aside
  • In the same pan, after taking extra oil out add ginger, garlic saute for few seconds
  • Add in onions and capsicum with a pinch of salt, give it a mix
  • Add in the given sauces along with vinegar and 2 tablespoon water
  • Now add fried baby corn and mix
  • Adjust the salt according to taste
  • Garnish with spring onions
  • Serve hot as snack or breakfast
  • Simple Baby corn Manchurian is ready
  • Until then keep exploring…….

Is there any alternate for Baby corn?

I would say yes, you can substitute baby corn with cauliflower. Gobi manchurian Do check out this recipe

Can you store them?

Yes you can store them in air tight container after deep frying in freezer

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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Paneer tikka sashlik


“Food is Fuel”

Making of paneer tikka is very simple with a few points to remember if you want that hotel style paneer tikka sashlik.

By following a perfect recipe you can definitely get that scrumptious taste at home as well.

Key ingredient for tikka is mustard oil, yes this oil gives you the exact flavour and the smoky texture. If you switch using mustard oil I guess the taste will differ a lot.

This recipe is a famous one for any North Indian restos as north Indian do love using mustard oil in their food.

A protein packed snack for any time, which keeps one full. Here your favorite veggies are marinated with mixture of curd along with paneer and what exactly the mixture is that you will know in the recipe card, so let’s get started…

#purvanchaltadka#foodblogger#paneertikka#sashlik

Paneer tikka

Paneer Tikka sashlik

  • 1 cup Paneer cubes
  • 1 cup shimla mirch/capsicum chopped in square
  • 1 cup onion chopped in square
  • 1 cup tomato chopped in cubes n pulp removed
  • Butter for grilling
  • 1/2 cup mustard oil
  • 1 cup curd
  • 2 tablespoon besan /chickpea flour
  • 1/4 teaspoon jeera powder
  • 1/2 tablespoon coriander powder /dhaniya powder
  • 1/2 tablespoon kashmiri red chilli powder
  • 1/4 tablespoon kasuri methi
  • 1 tablespoon salt or as per taste
  • 1 tablespoon garam masala powder

Method

  • Take a bowl add in curd,now add besan, coriander powder, jeera powder, kashmiri red chilli, salt, garam masala powder, kasuri methi and mustard oil and mix it
  • Mixture for tikka is ready
  • Now,add the chopped veggies in this bowl with paneer and coat well
  • Leave it for an hour
  • After an hour prick the veggies and paneer in skewers
  • Heat griddle or tawa
  • Apply butter, place the skewers on them
  • Keep applying butter on all sides
  • Grill till golden brown
  • Take on a plate drizzle with lemon juice and mayonnaise
  • Serve them hot
  • Paneer tikka is ready
  • Hope you loved this simple recipe for more do visit again.
  • Until then keep exploring…….
  • Mustard oil gives that smoky flavour to this tikka just like hotels so don’t skip using it.

Rating: 1 out of 5.

Maggi sandwich


Noodles is a feeling,

Maggi is an emotion

-unknown

Every kid can relate to Maggi and among them even I stand, maggis are savour ,as you travel to North India all resto and stalls sell Maggi as this is a no fail recipe. And keeps one’s stomach full for longer periods.

During this lock down period Maggi did come handy for all the housewives for that bulky hunger whole day 😂 Even hostel students who were trapped during this lock down period where mess and hotels were closed.

We all have made that regular Maggi, so why not try out a new recipe which is trending everywhere, I did try my hand on this if this recipe really tastes good or it’s just a fad to make anything nonsense.

So, in my point of view yes, this recipe that’s Maggi sandwich is worth trying and you will love it. It’s cheesy, spicy and toasted well. Perfect for your kids lunch box or picnic

I would suggest let’s take a look at the recipe card

Maggi sandwich

#maggisandwich #foodbloggers#indianfoodblogger#maggirecipe#purvanchaltadka

Maggi Sandwich

Ingredients

  • 1 pack of Maggi masala
  • 4 bread slices
  • Grated cheese
  • Chilli flakes
  • Mixed herbs
  • 2 tablespoon Butter
  • 2 cheese slices
  • 2 tablespoon coriander chutney
  • 2 tablespoon tomato ketchup

Method

  • Make regular Maggi with your favorite veggies and keep aside
  • Now,apply butter on all the given slices
  • Apply coriander chutney and tomato ketchup on the bread slices
  • Spread Maggi, cheese on one slice
  • If you have cheese slice keep over Maggi, cover it with another bread slice
  • Toast it in a sandwich maker or tawa
  • Cut into triangle and serve with mayonnaise or chutney
  • Maggi sandwich is ready.
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Falafel recipe


Eat good

and

feel good

-Sadhana Mishra

Have you heard about Falafel or eaten, I guess many of you might have tasted this dish. How many of you have tried making this at home or searching for any easy recipe, then you are in the right place, go ahead and do enjoy by reading and cooking.

What is Falafel?

This is a Mediterranean dish with mashed chickpea flavored with some spices and served with pita bread or enjoyed with hummus.

When one hears Mediterranean dish instance thought comes to our mind is non veg, yes but this particular dish is vegetarian ,so be happy.

It usually gets difficult for pure vegetarian people like me to eat while traveling abroad , falafel are savour for us.

Nutrition level is high on falafel for chickpea being the main ingredient here. Falafel is served with pita bread but you can have them with your favorite dip also. Middle East countries do have some awesome cuisine, which we can include in our daily cooking.

Furthermore you can even use your regular roti and stuff falafel with the given curd mixture and chutney, one of the best lunch box recipe to pack for your kids or for office.

Reasons to love your falafel

  1. These are gluten free and vegan
  2. They are crispy from out and soft n delicious from inside.
  3. Deep fried falafel tastes much tastier than baked(this is my opinion anyways)
  4. Rich on protein
  5. A very simple and no fuss recipe
  6. Best party starter for any occasion.

Let’s get the recipe card :

#foodblooger#purvanchaltadka#falafelrecipe#indianfoodblooger

Falafel

Falafel recipe

Ingredients

  • 1/2 cup chickpea flour /besan
  • 1 cup chickpea /kabuli chana
  • 1/2 tablespoon black pepper powder
  • A bunch of coriander leaves
  • 7 to 8 garlic
  • 1/4 tablespoon jeera/cumin
  • Coriander chutney for garnish
  • Curd and onion mixture for garnish
  • 1 onion chopped
  • 2 tablespoon lemon juice
  • salt as per taste
  • oil for deep frying
  • shredded cabbage for garnish
  • Roti for making wrap
Falafel wrap

Method

  • Wash and soak chickpea overnight in water
  • Next day take a blender jar add chickpea, onion, lemon juice, jeera, coriander leaves, garlic and salt
  • Grind into a coarse paste
  • Add chickpea flour and blend again
  • Remove the falafel mixture in a bowl
  • Add black pepper powder
  • Mix it well
  • Refrigerator it for 2 hours
  • After 2 hours remove it from the fridge and start making small lemon size balls out of the dough
  • Heat oil for deep-frying
  • Deep-fry till golden brown in colour
  • Add one ball at a time in the oil to make it easy for frying
  • Falafel is ready to be served
  • Enjoy it while crispy hot with your favorite dip.
  • Serve it on cabbage leaves and garnish with coriander chutney and the curd mixture.
  • You can wrap falafel in roti with curd mixture and chutney
  • Hope this recipe was interesting.
  • For more recipes do check the blog
  • Until then keep exploring…….

Rating: 1 out of 5.

Tandoori Maggi masala


I just checked my account balance at the ATM.It printed me a coupon of maggi noodles.

-Unknown

Maggi the name itself says volumes, yes I am a Maggi person, how can anyone not like Maggi who’s childhood was based on this.

The Maggi which I ate and still today everyone eats is the regular one, but things keep changing and innovation is mother of all invention. So many sites with different Maggi recipes to share with, so even I thought why not try this trending Tandoori Maggi.

Tandoori Maggi I was craving and instead of having them in a restaurant we can cook them in house with all the ingredients available in the house.

If you are thinking about this not being healthy, I would say yes Maggi or any packed food is not healthy if consumed on daily basis, once in a blue moon it’s fine to have packed food.

Here actually a earthen pot is heated for 10 to12 minutes to make it a tandoor. You can really get the earthy flavour from this dish.

So let’s get the recipe

#tandoori #tandoorimaggi#purvanchaltadka#foodblogger#indianfoodnlogger

Tandoori Maggi

Ingredients

  • 2 packs of Maggi masala
  • 1 onion chopped
  • 1 capsicum chopped
  • 1/2 tablespoon Red chilli powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon garam masala powder
  • 1 green chilli chopped
  • Salt as per taste
  • 2 to 3 tablespoon butter
  • 3 cups watet
  • 1 earthen pot

Method

  • First and foremost wash the earthen pot and place it on the cooking stove on low flame
  • Start preparing Maggi
  • Take a pan pour water add all the spices along with salt
  • Except Maggi tastemaker
  • Add in noddles once it starts boiling
  • When you notice noddles to be cooked add the tastemaker
  • Off the flame
  • Off the flame of the earthen pot as well
  • Place the pot on a plate
  • Start pouring Maggi in the pot
  • You will notice it starts boiling and overflowing
  • Pour the whole Maggi and let it over flow
  • That’s how Tandoori Maggi is made
  • Enjoy them hot
  • Until them keep exploring…….

Note : This Maggi has to be watery, so that it boils and over flows.

Rating: 1 out of 5.

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