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


  • 2 burger bun or bread slices
  • Amul butter
  • Chaat Masala
  • Black salt/ Kala namak


  • 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…….

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


  • 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


  • 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


  • 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…..

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.


Makes around for ten people.


  • 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


  • 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

How to make Methi Papdi/Recipe of Papdi

Indian street food can never ever be complete without papdi,now papdi chaat is all time favorite in and around the world .And did you know it can be made in the house and much better and healthier.

So today’s recipe is papdi perfect for summer vacations as kids keep craving for some thing or the other whole day,just make these papadis and let them decide what topping they love on it.make them in bulk and store😊trust me they’ll be vanished in days.

The store one’s are made of maida/refined flour,but I have used wheat flour with maida as well,but the ratio is 1:1 as my twins eat them in every alternate days so i have to be cautious in what they eat and eating maida/refined flour on daily basis is just a No No for me.

This papdi can be used for dahi puris,bhel , papadi chaat and sev puri.


  • 1 cup wheat flour
  • 1 cup maida/refined flour
  • 1 tablespoon kasuri methi
  • 1 tablespoon ajwain
  • 1 1/2 tablespoon salt
  • Oil for deep frying
  • Round cutter for shape
  • 5 tablespoon oil
  • Water for kneading the dough
  • Fork for pricking holes


  • Take Maida and wheat flour in a large bowl in which mixing can be done
  • Add salt,kasuri methi and 5 tablespoon oil
  • Mix it well with your hands
  • Add water if required and knead a soft dough
  • Let it rest for half an hour
  • Take small portions of the dough and roll into large round shape just like roti
  • Using round cutter,cut them into shape
  • Using the fork prick holes on the rolled papdi
  • Spread them on sheet or newspaper
  • In same manner make all the papdi
  • Remember while spreading on the paper keep it covered with a wet cloth
  • Otherwise it will dry up
  • Now,deep fry them till light brown
  • Store them in air tight container
  • This can be used for one month.
  • Your delicious papdi are ready
  • Serve them a quick snack to your guests.
  • Adding oil to the dough makes it crispy don’t skip this.

Khatta Pani puri recipe/ Golgappe

For people who don’t know what’s pani puri let me tell you it’s one of India’s favourite street food and loved by all,no excuse for having pani puri.In summer pani is filled with ice cubes for that cooling effect and in winter you are served with hot ragda or boiled potatoes with cold water.The whole trick is in the water,by reading water don’t understand it to be simple water,water is filled with spices n masalas.Different states have different name some call it puchka,golgappe,batasha and pani puri.People have many variations here,but the authentic taste is the one i love.And let me add here that Khatta Pani Puri is my husband’s favourite one,yes to read it correct its not always girls dying for pani puris even men do.

Let’s see what goes in making this

#panipuri#golpappa#streetfood#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy

Ingredients for Khatta pani

  • Fistful of pudina/mint leaves
  • 1 cup coriander leaves
  • 2 tablespoon amchur powder/ dry mango powder
  • 1 tablespoon kala namak
  • 1 tablespoon jeera powder
  • 5 to 6 green chillies
  • 1 inch ginger
  • 2 tablespoon salt or as per taste
  • 1 litre water
  • 1 tablespoon regular salt


  • Take a blender jar,add in pudina leaves, coriander leaves, ginger,green chillies, kala namak, jeera powder, regular salt aswell
  • Blend it to a paste
  • Strain and mix it with water
  • Adjust salt as per your taste
  • Your khatta pani for pani puri is ready

Ingredients for stuffing

  • 5 potatoes boiled and mashed
  • 1/2 tablespoon red chilli powder
  • 1/2 tablespoon salt
  • 2 onions finely chopped

Method for stuffing Pani puri

  • Buy puris from the market prick hole in the center with your thumb
  • Stuff the potato mixture and onions into puris
  • Dip into the khatta pani and enjoy
  • Your yummy Khatta Pani Puri is ready

Masala Pav/How to make Masala pav

Masala pav is a street food and loved by many.Till few days i had never tasted Masala pav only heard about it,thanks to my devar (brother in law) who made me taste this at famous outlet near Wardhaman nagar in Nagpur.Taste was exactly like pav-bhaji but no mashed potatoes were there,i wanted to ask the recipe from the stall owner but a little hesitant (though i could Google the recipe) thought these people make the real taste and their recipes are the best one’s if stall owners are willing to share.After the stall was a bit less crowded i asked the guy who was making the masala on a huge tawa..

Bhaiya isme kya dala h (how is it made)

Oh God!!! That guy went so fast and thank God i was recording his voice😂went home and repeatedly heard his voice and got the recipe…finally

Masala Pav is quick recipe,perfect for kids lunch box or evening snack.This can be served as party snack or finger food.

Without saying much lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #masalapav#snacks#fingerfood#lunchbox


  • 12 pavs
  • 4 onions medium finely chopped
  • 1 tablespoon ginger-garlic paste
  • 3 tomatoes finely chopped
  • 2 capsicum finely chopped
  • 1/2 tablespoon salt
  • 1/4 tablespoon haldi powder/ turmeric
  • 1 1/2 tablespoon kashmiri lal mirch powder
  • 1 1/2 tablespoon coriander powder
  • 2 tablespoon Pav bhaji masala
  • 1 tablespoon lemon juice
  • Coriander leaves for garnish
  • Oil n butter for frying and applying on pav
  • Cheese for garnish/ optional
  • Onions for garnish/ optional


  • Heat oil and butter in a kadhai
  • Add in onions,ginger-garlic paste and cook till transparent
  • Now add in chopped tomatoes and capsicum
  • Mix well
  • Add salt give it a mix and close the lid and cook for few seconds or till tomatoes and capsicum turn soft
  • Open the lid
  • Add all the given spices above
  • Mix it well
  • Your masala is ready

  • Now heat tawa apply butter in the slit pav and roast pav on them
  • Then,fill each pav with the masala again cook them on the tawa
  • Garnish with cheese i have skipped this
  • Your favourite street food Masala Pav is ready to be finished.

Nimish/Daulat ki chaat/Malaiyo

Uttar Pradesh has been famous for its nawabi and muglai dishes a lot and one of them being Nimish or daulat ki chaat.This is basically froth from the milk served with dryfruit and some essence. Nimish is the name given in Banaras city ,one can find these delicacies in gallies of ganga ghat very old and traditional dessert from the oldest city in the world. This same dessert is called daulat ki chaat in Lucknow, daulat ki chaat means rich persons dessert. Which only the Nawabs ate this came to street through the chefs from palace, so the name daulat ki chaat.In my house everyone calls it dudh ka badal😀cloud of milk.a melt in the mouth sweet .its served in winters as this time its easy to churn the froth from milk,this recipe i was planning to post from so many months but just thought my not on New year a great start for 2019.

Wishing you all a lovely 2019 ,lets get the recipe

#purvanchalstadka #foodbloggers #nimish#banaraskakhana#indianfoodblogger


  • 1/2 litre whole milk
  • 150 gms cream
  • 150 gms sugar (powdered)
  • 1/2 cup pistachio finely chopped
  • 2 tablespoon rose water or kewara essence
  • Few strands of saffron
  • 1/2 cup warm milk
  • 1 tablespoon elaichi powder
  • 1/2 tablespoon citric powder or cream of tartar


  • Boil milk and cool it completely
  • Add cream and citric powder
  • Mix it well
  • And refrigerate it overnight
  • Next day remove from fridge add powdered sugar and start blending
  • In few seconds you will notice the froth, bubbles
  • Take a spoon and gently scoop the froth and keep in another bowl
  • Mix saffron in luke warm milk
  • After the milk remains half add in the saffron milk and blend in the same manner
  • And remove the froth till the milk is evaporated
  • Sprinkle rose water or kewara essence whichever you like
  • Sprinkle elaichi powder
  • And garnish with chopped pistachio
  • Serve them in a bowl
  • Your Nimish is ready
  • Enjoy
  • The remaining milk below the froth has to be poured on the froth while serving

Chinese pakora/cabbage Manchurian

Its December time and Nagpur is shivering with 14 deg temperature and i am craving for something spicy and crispy. Which is quick to make also with available ingredients in the kitchen. So many conditions i have na😁i think every house wife will relate to it.its not always kids crave for some think crunchy even mother’s have that crave.And i wanted something Chinese, so what better way than to make these Chinese pakora or cabbage Manchurian. A loved street food by all, this has to do nothing with the Chinese cuisine at all, except for sauce used in it.the main ingredient used here is cabbage rest is your choice.

So lets get the recipe


  • 1 small cabbage finely chopped
  • 1 carrot grated
  • 1 tablespoon ginger grated
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 1/2 tablespoon schezwan chutney
  • 1 tablespoon green chillies finely chopped
  • 1/2 tablespoon crushed black pepper powder
  • Salt as per taste
  • 1/2 cup maida /refined flour
  • 2 tablespoon cornflour
  • Oil for deep frying


  • Take a bowl add in shredded cabbage with grated carrots, soy sauce, vinegar, schezwan chutney, black pepper powder, grated ginger, green chillies
  • Mix well
  • Now add salt ,maida and cornflour
  • Mix it well
  • Without leaving any lumps in it
  • Now,heat a kadai pour in the oil
  • Once the oil is hit enough take small portion of the mixture and drop in the oil (you can use spoon also)
  • Deep fry till brown
  • Remove on kitchen towel so that excess oil goes off
  • Serve your cabbage Manchurian/ Chinese pakora with mayonnaise or schezwan chutney

Kanda poha/Poha/How to make poha/flatten rice

There are many variations of poha one of them being kanda poha,a very famous snack from Maharashtra..completely wholesome..a power breakfast for all, enjoy it with chai.Kanda poha means more of onions used in poha…so here’s my way of making..

Lets get the recipe ….

#purvanchalstadka #foodbloggers #poha#kandapoha#maharashtrasnack#indianfoodblogger #indianfood


  • 1 cup poha
  • 3/4 cup onions finely chopped
  • 2 to 3 green chillies finely chopped
  • 1/2 tablespoon jeera(cumin)
  • 1/2 tablespoon haldi powder
  • 1/4 tablespoon red chilli powder
  • 1/4 tablespoon coriander powder
  • 3 to 4 curry leaves
  • 1 tablespoon salt or as per taste
  • 2 tablespoon groundnut roasted
  • Coriander leaves for garnish
  • 1 tablespoon lemon juice
  • 1/2 sugar
  • 2 tablespoon oil


  • Firstly take a strainer put poha and wash in under running water
  • Leave it in the strainer for 2 minutes
  • Heat kadai pour oil with jeera and green chillies, saute it till chillies turn dark
  • Add in onions and saute till done add in groundnut with haldi powder, red chilli powder and coriander powder and salt
  • Let it cook
  • Add sugar and lemon juice,curry leaves
  • Add in poha and mix it well
  • So that all the spices are mixed well
  • Garnish with coriander leaves or sev
  • Serve it with hot chai

Arbi ke patte ka lodha/Aloo vadi/patra

Which ever name you give to this dish the taste and flavours are all same with little variations from state to state.In eastern Uttar Pradesh or say Purvanchal they are called lodha, means a long rectangular shape .Arbi leaves are called colocasia leaf.The one i am using is from my kitchen garden, these leaves have a tendency of itching in the throat ,do some thing sour is used while cooking them.A very simple and loved street snack. Lets get the recipe


  • 12 Arbi leaves
  • 1 cup besan(gram flour)
  • 1 tablespoon amchur powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon jeera powder
  • 2 tablespoon rice flour (optional)
  • Salt
  • Oil for deep frying


  • Wash and clean the leaves and remove the hard stems finely without tearing the leaf
  • Take a bowl mix all the ingredients given making a thick paste
  • Take a plate and place the leaves up side down and apply the paste generously
  • Put another leaf and repeat this till four leaves and roll them in by folding the sides in
  • Repeat this with all the leaves making a set of four
  • Get your steamer ready or if you don’t have it ,use a bowl filled with water and keep it on the flame
  • Keep a strainer on the bowl and place the lodha in it
  • Cover it with a plate and cook for 20 minutes or till done
  • If using steamer same process is evolved
  • Once cooked let them cool down ,remove and cut into pieces
  • And Deep fry them
  • I have not given tadka to it,if you wish you can
  • Your Arbi ke patte ka lodha is ready

Kanda bhajiya/onion fritters/pyaaz ke pakore

When one has kids In the house and they wanna eat something, you have to give them straight away, they won’t wait for rainy season or winter season…you might be thinking what am I trying to say..let put it this way

Mid summer ,Nagpur temperature is already 43 degrees and my kids wanna have kanda bhajiya (onion fritters)…so their wish has to be my command..here you are kanda bhajiya with tea .I do avoid deep-fried food,but once in a while is ok



4 onions finely sliced long

2 cups besan (chickpeas flour)

1/2 tablespoon coriander seeds

1/2 tablespoon haldi powder (turmeric)

1/2 tablespoon ajwain (carrom seeds)

1/2 tablespoon red chilli powder

1/2 tablespoon coriander powder

2 tablespoons oil (to add in the batter)

5 to 6 green chilies finely chopped

4 to 5 curry leaves

Some coriander leaves

1 1/2 tablespoon salt or as per taste



Finely slice the onions long and mash them with your hands so that they break more even

Now add all the masalas given in the ingredients with the oil.Except salt

Give it a nice mix with hands so that masala is coated properly on the onions

I prefer less besan in my bhajiyas so have added in equal proportion, otherwise it’s only besan in our mouth ,one has search the onions (lol)

Now add the besan ,again mix it dry first,then water to a thick consistency and salt as per taste

Heat a kadhai on medium flame and take small portions with your hands and slide them in the oil

Once its set and starts getting the colour flip it on the other side

Keep stirring both the sides till golden brown in colour


Your piping hot kanda bhajiya/pyaaz ke pakore/onion fritters are ready to be served with spicy coriander chutney

Enjoy it in any season

Batata vada/aloo bonda/potato vada

Batata vada are very famous snack of Mumbai. Basically they are stuffed between pavs or bread.One can eat them without pavs also .This dish can be found locally every place in Mumbai. As it fills the tummy for a long time.mostly prefferd by office goers and students. As they are pocket friendly as well.This vada has the origin in Mumbai it self.Being a mumbaikar it’s one of my favorite snack to relish on.#ontheblog#foodblogger#indianfood



4 to 6 potatoes (boiled)

1 1/2 cup besan (gram flour)

1 tablespoon mustard seeds

4 to 6 garlic cloves

2 tablespoon green chili chopped

4 to 6 curry leaves

1/2 tablespoon haldi powder (turmeric)

Salt as per taste

2 tablespoon oil for tadka

Oil for deep-frying

Coriander leaves chopped


Boil the potatoes, let it cool

Peel and mashed potatoes

Now,heat oil in wok add mustard seeds let them crackle

Add green chillies and garlic, saute

Add curry leaves, haldi powder and salt ,saute till the raw smell of haldi is gone

Now add the mashed potato and mix well,let it cool down

For the batter

Take a bowl add besan,haldi ,Salt and water,mix into thick and pouring consistency

For the batata vada

Take small portions of the potato mixture and roll into balls

Dip into the besan batter and deep fry till golden in colour

Your batata vada or aloo vada is ready to be served with green chutney

Enjoy them hot

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