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…….

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

Uttapam Recipe/ How to make Uttapam


Here’s yet another South Indian breakfast which we all love and keep having them. South Indian food is easily available at all eateries but I prefer eating from the food stall parked on the road side.They serve the exact taste and quantity.

uttapam

Uttapam is my favourite and now my twins also love them.Best way to make kids have their veggies just looks like pizza if you grate some cheese on it.

Coming to the recipe,batter is same as the one used for idli or dosa.You can use store bought ones also.Here I had leftover batter from idli so made Uttapam

#purvanchalstadka #Uttapam #southindianfood#breakfast #kidslunchbox#foodblogger #indianfoodbliggers

Let’s see what goes in making Uttapam

Quantity for idli,dosa or Uttapam

  • 3 cups raw rice
  • 1 cup urad dal
  • Salt

Method for batter:

  • Soak urad dal and rice separately for 8 hours
  • Grind to a fine paste
  • By adding water for thick consistency
  • Add salt and leave it overnight, covered
  • Next morning your batter is ready for making idli,dosa or Uttapam

Ingredients for topping

  • 2 onions chopped
  • 1 tomato chopped
  • 2 green chillies chopped
  • Coriander leaves
  • Salt
  • Oil for drizzling

Method for making Uttapam:

  • Heat a tawa or griddle/ dosa pan
  • Sprinkle oil and spread
  • Keep the flame low
  • Pour one laddle batter
  • Spread it in round shape with the laddle itself
  • Keep it thick not like dosa
  • Gently garnish with the veggies spreading it equally all over the Uttapam
  • Press the veggies with the spoon
  • Drizzle oil
  • Sprinkle some salt
  • Cover with a lid and cook
  • Once the batter is hard
  • Flip it and cook on the other side as well
  • Uttapam is ready to be served with coconut chutney or Sambhar
  • Simple and healthy breakfast for kids lunch box or just lunch
  • Until then keep exploring….

Cabbage paratha/ Pattagobi paratha/ How to make cabbage paratha


Cabbage paratha was for my kids lunch box idea and they did not want the regular masala paratha so had to think and make something more yummy

Anything with pizza herbs flavour is always welcome, so grabbed my hand on this.Hope you love this recipe as it’s a hit in my family and the one’s who have tasted them.

A simple recipe where you have to just chop cabbage and mix herbs and stuff them,so the detailed recipe is here

#purvanchalstadka #indianfoodbloggers #cabbageparatha#pattagobiparatha#paratha#indianflatbread

Let’s see what goes in making cabbage paratha

Cabbage paratha/Patta Gobi Paratha

Ingredients for stuffing:

  • 1 small cabbage finely chopped
  • 1 capsicum finely chopped
  • 2 tablespoon garlic finely chopped
  • 1/2 tablespoon black pepper powder
  • 1/4 tablespoon red chilli flakes
  • 1/4 tablespoon oregano
  • 1 tablespoon salt or as per taste
  • 1 tablespoon butter
salt,red chilli flakes,black pepper powder n oregano
butter n garlic
stuffing

Ingredients for the dough:

  • 2 cups wheat flour
  • 1 tablespoon oil
  • 1/2 tablespoon salt
  • water for kneading the dough

Method for making the Cabbage Paratha

  • First knead the dough soft, cover it with wet cloth and let it rest for 10 minutes
  • Now,heat a pan with butter keep the flame low
  • add in chopped garlic,don’t burn them straight away add chopped cabbage and capsicum
  • Add salt and keep flame on high as after adding salt cabbage will leave water and we want a dry stuffing
  • Add the herbs and mix it well
  • Once the water has evaporated completely off the flame don’t bring it to dark brown colour.
  • Remove it on a plate and spread for cooling
  • Keep the tawa/griddle on medium flame
  • Meanwhile start rolling rotis out of the dough
  • Make two rotis
  • take one roti spread the stuffing evenly and cover it with another roti by sealing the edges properly
  • Cook the paratha with applying some butter on both the sides
  • Cut them into four pieces and serve hot
  • This paratha tastes delicious without any sauce.
  • Cabbage paratha is ready for kids lunch box or as a snack
  • 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.

Gobi paratha


Winter’s are the time when you get your veggies in abundance.My pantry is stocked with cauliflower that too 4🤔 now what better than making stuff parathas with them and consuming.

Best paratha for kids lunch box and they definitely love them.Cauliflower is blanched and then grinded not fine but coarse.

Let’s see what goes in making this

#purvanchalstadka #gobiparatha#cauliflower #stuffedcauliflowerparatha#indianbread#paratharecipes#foodbloggers#indianfoodbloggers#indianfood

Gobi paratha

Gobi paratha

Ingredients:

  • 2 cups cauliflower florets
  • 1/2 tablespoon amchur powder
  • 1/4 haldi powder
  • 1 1/2 tablespoon coriander powder
  • 2 green chillies chopped
  • 1 tablespoon red chilli powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon jeera powder
  • Coriander leaves for garnish
  • 1 onion chopped
  • 1 tablespoon salt or as per taste
  • Oil for frying the mixture
  • Oil or ghee for applying on parathas

For the dough

  • 1 1/2 cup wheat flour
  • Pinch of salt or 1/2 tablespoon
  • 2 tablespoon oil for kneading the dough
  • 1 cup water

Method for cauliflower stuffing:

  • First is blanch the florets in salt water
  • Then grind it coarsely in food processor or grinder
  • Take it in a bowl
  • Pour oil in a kadhai
  • Add mustard seeds /rai let it splutter
  • Add in green chillies
  • Saute,add in haldi,coriander powder and red chilli powder
  • Give it a quick mix
  • Add salt and grinded cauliflower
  • Mix it well
  • Now add jeera powder, garam masala powder and amchur powder
  • Stir it well
  • Off the flame
  • Once it has cooled down add chopped onions and coriander leaves
  • Mix this as well

Making parathas

  • Take small portion of the dough just lemon size
  • Roll into a disc

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.

Tarri poha/chana poha


Tarri poha was something really new to me when I shifted to Nagpur,all this while I knew about kanda poha which is quite famous in Mumbai ,initially eating tarri poha did not make me feel excited, but once I tried tarri poha from a local vendor it did taste amazing. A healthy and wholesome snack for any local nagpurian.

What Vada pav is for mumbaikers,same tarri poha is for nagpurites.

What is Tarri?

Tarri is basically a gravy,here it is full of oil and red chilli powder. Served with poha.

So,let’s start cooking…

#purvanchalstadka #tarripoha#tarri#poha#flatrice#snack#healthy #breakfast #foodbloggers#indianfoodbloggers

Tarri poha

Tarri poha

Ingredients:

  • 2 cups mota poha
  • 2 onions chopped
  • 2 green chillies chopped
  • 2 tablespoon lemon juice
  • 1/2 tablespoon rai/mustard seeds
  • 1/4 tablespoon jeera/cumin
  • 1/2 cup groundnut
  • Some curry leaves
  • 100 gram oil
  • 1/2 haldi powder
  • Salt as per taste
  • 2 to 3 tablespoon sugar
  • Coriander leaves for garnishing

For Tarri

Ingredients:

  • 1 cup black chana/desi chana soaked overnight
  • 2 tablespoon kashmiri lal mirch
  • Salt as per taste
  • Curry leaves
  • 1/2 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1 tablespoon amchur powder

Method:

  • First we will make chana
  • Take a pressure cooker and cook chana for 4 to 5 whistles, let it cool down,remove it in another bowl
  • In the same cooker pour oil
  • Add rai n jeera let it splatter
  • Add curry leaves,salt
  • Now add haldi powder,coriander powder
  • Saute it
  • If it starts to burn add little water
  • Now add kashmiri lal mirch powder,amchur powder
  • Mix it well
  • Add water and chana
  • Mix it well
  • Close the lid and pressure cook it for 2 minutes more.
  • Tarri is ready.

For making poha

  • Wash poha in a colander and keep aside
  • Heat oil in a kadhai
  • Add in rai let it splatter
  • Add chopped onions and green chillies
  • Saute till soft
  • Add groundnut and curry leaves, with haldi and salt
  • Add sugar and lemon juice
  • Cook for a minute
  • Add in the poha and mix it really well
  • Cover and cook for 1 minute
  • Open the lid garnish with chopped coriander leaves

How to serve Tarri Poha-

Take a plate spread poha and top it with chana gravy/tarri.if you wish you can add chopped tomatoes and sev also.Serve them hot with adrak ki chai.

Kashmiri red chilli is used for the red colour and less spiciness,you can adjust spices according your taste.

Tarri poha Nagpuri style is ready enjoy them hot.untill then keep exploring…..

Chinese Bhajiya roll


Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll

Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.

Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.

A best lunch box idea or snack

Do check my You Tube channel for detailed video Purvanchal’s Tadka

Follow me on Instagram @purvanchalstadka

Let’s get the recipe quick

#purvanchalstadka#kathiroll#chinesekathiroll#roti#lunchboxideas#foodbloggers#indianfoodblogger

Chinese Bhajiya Roll

Chinese bhajiya roll

Ingredients:

  • 1/2 cup butter
  • Tomato sauce
  • Green chilli sauce
  • Wheat flour rotis
  • 5 tablespoon besan/chickpea flour
  • 2 green chillies
  • 1/2 tablespoon red chilli flakes
  • 1 cup chopped cabbage/patta gobi
  • 1 cup chopped capsicum
  • 1 tablespoon ginger-garlic paste
  • 1 onion chopped long
  • 1 tablespoon salt or as per taste
  • Oil for deep frying
  • 1/2 tablespoon veniger /lemon juice
  • water for making batter

Method:

  • Take a bowl and add in chopped cabbage, capsicum with green chillies ,red chilli flakes and ginger-garlic
  • Mix them with your hands
  • Now,add in besan and salt
  • Make a thick batter by adding water
  • Heat a kadhai with oil,start deep frying these bhajiyas with the help of spoon.
  • Keep it light brown in colour .
  • Remove it on a kitchen towel.
  • Now take chopped onions and add vinegar,mix it keep aside
  • Spread rotis on a plate apply butter
  • Apply tomato sauce with green chilli sauce
  • Keep the bhajiyas in between
  • Spread vinegar mixed onions on top
  • Squeeze more tomato sauce and green chutney sauce over the onions
  • Roll the rotis
  • Cover one side with aluminium foil
  • Serve them
  • Chinese bhajiya roll is ready for your kids lunch box or just have them in snacks
  • Hope you enjoyed the recipe
  • Until then keep exploring……

Corn bhel/How to make Corn bhel


Hello lovelies hope you all are doing well😘 Bhels are loved by every Indian out there and those who all have tasted them other than Indians, if you agree to it.Gosh! We just love our bhels and keep innovating it by adding different variations to it.Today I am sharing with you a recipe called corn bhel.

This bhel can be made in just 10 minutes, it’s so quick guys.And don’t get me wrong in 10 minutes it tastes amazing. You might be wondering so much flattering 😃just check out the recipe yourself.

So,without wasting any time let’s head to the recipe

Corn bhel

CORN BHEL

Ingredients

  • 2 cup American sweet corn kernels
  • 1/2 onions chopped finely
  • 1/2 tomato chopped
  • 1/2 green chilli
  • 1 tablespoon green chutney
  • Some nylon sev for garnish
  • Salt as per taste
  • 1/4 tablespoon red chilli powder
  • 1/4 tablespoon chaat masala
  • 1 pinch of kala namak
  • 1/2 tablespoon tomato ketchup

Method

  • Boil the corn first and strain it
  • Take them in a mixing bowl
  • Add all the given ingredients
  • Give it a lovely mix
  • Serve them in a bowl
  • Garnish with coriander leaves and sev
  • Your Corn bhel is ready to be enjoyed
  • Have them straight away
  • Hope you liked this very simple recipe
  • Until then keep exploring…

Samosa recipe/ How to make samosa


This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.

And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.

Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.

This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.

Now,lets get the recipe

#purvanchalstadka #foodbloggers #indiancooking#samosa#snack

Look at the picture aren’t they tempting.

Samosa

Makes around for ten people.

Ingredients

  • Half kg maida/All purpose flour
  • 1 kg potato/boiled and mashed
  • Oil for deep frying, shortening and frying masala
  • 1 tablespoon kalonji n ajwain
  • Salt for the dough and stuffing
  • Water
  • 200 grams coriander leaves
  • 10 green chillies or as per taste
  • 1 tablespoon coriander seeds
  • 10 cloves of garlic
  • 1 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • 1 tablespoon saunf/fennel seed
  • 1/2 tablespoon rai/mustard seed
  • 1/4 tablespoon hing/asofetida
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon Haldi powder
  • 5 to 6 curry leaves

Method

  • Now that you have boiled and mashed potatoes keep it aside
  • Take a blender jar and blend all this ingredients- green chillies, coriander leaves, haldi powder, coriander seeds,garlic, curry leaves and coriander powder with little water
  • Keep the paste aside

  • Heat kadhai with oil add rai let it crackle
  • Add saunf/fennel seeds,saute
  • Pour in the paste and fry till oil leaves the sides
  • Now add in salt,amchur powder and hing
  • Cook for a second
  • Add in the mashed potatoes
  • Give it a nice mix,here you need some muscle power😀
  • Let them cool
  • Meanwhile knead the dough with salt,oil,kalonji,ajwain and water

  • Start rolling into disc shape and cut into half
  • Make triangular shape

  • And stuff the potato mixture
  • And seal the ends by pressing well or applying water at the edges
  • Stuff all the samosas in that shape and keep ready

  • Heat oil for deep frying
  • Start frying all the samosas till light brown in colour
  • Serve them with dahi or chutney
  • Have a party then do try this samosas make them before and stock,just microwave them before the party starts and serve hot
  • You can even have samosas with gujarti kadhi they really taste yum check the link here http://Gujarathi kadhi
  • Until then keep exploring….
  • Thank you for stopping by

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