Mashed Potatoes


Wish I would have tried this recipe a bit earlier, but that’s ok. I am happy about making this and enjoying it.

Before you start reading let me wish you a very Happy New Year……2022

Potatoes are everyone’s favourite, recipes with them are filled everywhere. This mashed potato is going to make your day, just spread them on toasted bread it tastes so good. You are done with your breakfast.

Here potatoes are boiled and mashed with milk. To enhance the flavour we can add herbs. A five-minute recipe if you have boiled potatoes in your pantry.

With very few ingredients this yum recipe gets ready.

Mashed potato is just like the chokha we make in Uttar Pradesh or Bihar though the difference here olive oil, cheese and milk. IF you like do check the chokha recipe here Aloo chokha/ Hare Baigan ka bharta/Green aubergines dip/How to make hare baigan ka bharta/ Baigan aur Aloo ka chokha/bharta/How to make baigan ka bharta

Try these different recipes for a change if you haven’t made them.

While making these mashed potatoes do keep in mind the kind of potato you select, no I am not scaring you with something fancy here this recipe very easy one. The thing to remember is potato shouldn’t be new (naya aloo) this will make the mashed potato hard which we don’t want.

We want the potato to be fluffy and soft.

So let’s get the recipe

#purvanchaltadka#foodblogger#mashedpotato

Mashed Potato

Ingredients

  • 2 potatoes
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper powder
  • 2 tablespoon fresh coriander chopped
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • Mixed herbs
  • Chili flakes
  • 1/2 cup cheese

Method

  • First boil potatoes, peel them and mashed in a bowl
  • In the same bowl add black pepper powder, salt, garlic, coriander leaves, milk, cheese,olive oil, chili flakes and herbs. Give it a nice mix till airy and fluffy.
  • Mashed potatoes are ready to enjoyed with some garlic bread or a simple bread.
  • Hope you liked this recipe.
  • Until then keep exploring……..

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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Ram Ladoo


“One cannot think well, love well, sleep well, if one has not dined well.” …

– Unknown

If you are wondering why the name Ram laddoo, so let me tell you this is a mystery and if something has no name it is named after God, so Ram laddoo

Delhi is famous for this dish,especially old Delhi. As I have said earlier, incorporating lentils in your daily diet is very important, try consuming as many variety as possible.

This specific laddoo is not sweet as the name suggests, instead it’s savoury and deep fried. The main ingredient here is moong dal with chana dal

A perfect chaat or snack for parties, no fuss recipe. You can easily make this during lock down

After cooking this chaat you will definitely forget about any other chaat during this lock down.

A very few stalls can be seen now selling Ram Laddoo. People if you traveling to Delhi do try this delicious Ram laddoo for sure.

After missing these Ram laddoo, I have recreated my version of this laddoo.

Let’s get the recipe

#ramladdoo#foodbloggers#indianfoodblogger#purvanchaltadka

Ram Laddoo

Ingredients

  • 1 cup moong dal skinned /green gram split
  • 1/2 cup chana dal /split chickpea
  • 1 cup grated radish
  • Imli /tamarind chutney
  • Coriander chutney
  • Chaat masala powder
  • Kala namak
  • Coriander leaves
  • Pinch of Hing
  • Salt
  • 1 1/2 tablespoon coriander powder
  • 1/4 tablespoon haldi powder
  • Oil for deep frying laddoo

Method

  • Soak both the dal overnight
  • Next morning rinse and grind to a coarse paste
  • Remove it in a mixing bowl
  • Whisk it thoroughly, for at least 2 minutes,by whisking laddoo will be more fluffy and soft
  • Now, add haldi powder, salt, coriander leaves, coriander powder and hing
  • Mix it well
  • Heat kadhai with oil and deep fry taking small portions of the mixture
  • Fry till light in colour
  • Remove it on a plate

How to Serve

  • Take laddoo in small serving bowl, pour imli chutney, coriander chutney, sprinkle chaat masala, Kala namak and grated radish
  • Voila your Ram laddoo is ready to be served just like the stallwalas.
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Shalgam aloo /How to make shalgam aloo ki sabzi


Shalgam or turnip are winter special veggies ,which is recommended by all to include in your diet. Frankly saying I am not a huge fan of turnip, but this recipe is going to make you like shalgam if not love 😁

So quickly coming to the recipe

#shalgam#turnip#sabzi#curry#foodbloggers#purvanchalstadka#indianfoodbloggers

Shalgam ki sabzi :

Ingredients

  • 4 shalgam /turnip
  • 1 potato chopped
  • 2 tomatoes
  • 2 onions chopped
  • 2 green chilli chopped
  • 1 tablespoon ginger-garlic paste
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 2 tablespoon oil
  • 1 cup water
Turnip /shalgam

Method

  • Peel and cut shalgam into cubes
  • Heat oil in cooker
  • Add rai let it splatter
  • Add in onions and ginger -garlic paste
  • Saute till light brown
  • Add green chillies and tomatoes
  • Let tomatoes cook
  • Now add in chopped shalgam and potato
  • Mix well
  • Sauté for few seconds
  • Add in all the given masala with water
  • Add salt
  • Close the lid of the cooker
  • Bring 2 whistle and off the flame
  • Garnish with coriander leaves
  • Shalgam ki sabzi is ready
  • Enjoy it with roti or naan
  • Until then keep exploring…….

Dal pulao/How to make Dal pulao


Dal pulao is usually served at temples in many places with different names. In UP during Magh mela all the yogi n saints are served this delicious dal pulao which is full of nutrition n taste, definitely a healthy recipe.

As the name suggests this pulao is especially made with chana dal or split chickpea ,but is not a khichadi.

A One pot recipe full of health. Making this is quite simple with basic ingredients required.

So let’s get the recipe,

#purvanchalstadka#dalpulao#onepotrecipe#pulaorecipe#foodbloggers#indianfoodblogger

Dal pulao

Ingredients :

  • 1 1/2 cup basmati rice(here it has measured to 400 grams rice)
  • 1/4 cup chana dal/split chickpea (100 grams dal)
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon haldi powder
  • 2 tablespoon Red chilli powder
  • 3 tablespoon coriander powder
  • 2 tablespoon garam masala powder
  • 2 tablespoon salt or as per taste
  • 2 onions chopped
  • 3 green chilli
  • 4 cloves
  • 4 Kali mirch or black pepper
  • 2 green elaichi or cardamom
  • 1 masala elaichi
  • 1 teej patta or bay leaves
  • 1 cup ghee

Method :

  • First soak Chana Dal for 1 hour
  • Same way soak basmati rice for half hour
  • Take a large pot,heat ghee
  • Add jeera, cloves, black pepper, masala elaichi, green elaichi and bay leaves saute till light brown
  • Add in chopped onions ,green chilli along with ginger-garlic paste, cook for few seconds
  • Add in all the masala and saute
  • Now add in chana dal and cook till you notice ghee oozing out from the sides
  • Now add in basmati rice, mix it gently
  • Pour 3 cups water
  • Cover and cook till rice is done
  • Garnish with coriander leaves and serve hot with some curd or acchar
  • A simple one pot meal Dal pulao is ready
  • Until then keep exploring…..
  • Serves 6

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.

Dhak /Palash Leaves/Butea Monosperma


Dhak ke leaves or Palash are name of a tree.Dhak ke patte have being used from ancient times as serving plates and bowls.Best way of protecting mother nature from pollution.In childhood days I do remember going to Satyanarayan Kathas and being served prasad in Dhak bowls and I would wonder dont these people have plastic bowls an innocenet child who thaught that plastic was more sophisticated,later to realise how harmful it was for nature.In North India many places serving in patri[dhak leaves] is considered scared,and they still use patri/patvari.

Dhak/Palash tree come in two colours one white and other red or orange,both tree have thier own values.White Palash tree is used for medicinal purpose and the coloured ones have being used for natural dying colours.This tree is not huge one a medium size.It is dry season tree.The gum from the tree are also used in some food.

Uses- Dhak leaves are used in medicines,leather,patravali/plates

Every state in India has its own significance realated to these leaves.

Palash is also considered state flower of Jharkhand .It is said that Palash tree was used for the enlightenment of Lord Buddha called Medhankara.

Tamil Brahmins have a daily agnihotra ritual and barks of this tree is used as main component for agnihotra.

Names of this tree

Binomal name – Butea monosperma

Telugu – Modugu chettu

Kerala – Plasu or chamata

North region – Palash/dhak

Gujarat – Kesudo

Assamese – Polash

Bengali – Kinshuk,Palash

English – Parrot tree

Marathi – Palash

In sanskrit,the flower is used as symbol of spring and joy

A gods gift to human race which can be used in so many forms,still people are cutting down trees and crying for all the disaster,for which we ourselves are responsible.

Dal puri/How to make Chana dal puri


Dal puri has a very special place in our kitchen, making dal puri means there has to some auspicious day.these are specially made on NaagPanchami..or when one has newly wed bride in the house.As the name says dal puri but it’s not puri actually, they are stuffed paratha.. in some places in Uttar Pradesh parathas are also called puris..so dal puri.

Basically its chana dal stuffing with some spices added in it…sounds simple but tastes really amazing

Let’s get the recipe, the way I make

Ingredients

  • 1 cup chana dal (soaked for 1 to 2 hours)
  • 1 1/2 cup of wheat flour
  • 3 to 4 green chillies
  • 6 to 7 garlic clove
  • 1 tablespoon coriander seeds
  • 1/4 tablespoon methi dana
  • 1 tablespoon jeera (cumin) dry roasted
  • 1/2 tablespoon haldi powder
  • pinch of hing
  • Salt as per taste
  • Oil for kneading dough and applying
  • Water for kneading the dough and cooking dal

Method

  • Make a soft dough of the flour by adding oil and salt and let it rest
  • Dry roast methi and coriander seeds together and grind them
  • Wash the soaked chana dal
  • Place a pressure cooker on medium flame
  • Pour in the oil ,when it is hot enough add the chana Dal and hing,saute
  • Now add in garlic and green chillies
  • Haldi powder and salt,water
  • Close the cooker lid and take 3 to 4 whistle (this way differ with other cookers,just keep a check)
  • Once the cooker has cooled down open the lid and blend the mixture to a paste
  • Remove on plate add roasted jeera,coriander leaves with grinded methi and coriander seeds

Stuffing

Take small portion of dough ,roll and stuff the mixture

Roll it into flat disc rotis

Cook it on tawa both the sides by applying oil

Serve with Kheer or curd

Your Dal Puri is ready to eat

In our house its served with rice Kheer and Aloo ki sabzi

Sabudana(sagoo) idli


Deciding what to give your kids for the tiffin is a big issue, you can’t repeat the menu,as kids won’t be happy. This recipe is a quick one for the tiffin.just over night soaking is required its spongy it’s fluffy all that one wants to eat

Sabudana idli
Soaked sabudana idlis

Ingredients 1 cup=250ml

1 cup rava

1/2 cup sabudana

1 cup curd/dahi (sour)

2 tsp salt

1/4 tsp baking soda

Water to get the batter consistency

Method

Wash sabudana before soaking

Now mix rava, sabudana, salt, curd and water

Baking soda has to be mixed just before steaming the idli

Let mixture soak overnight or 8 hours

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Grease your idli plates with some oil and pour the batter in it

Let it steam on a medium heat for 15 minutes

Here you are…..idli is ready have it with coconut chutney

Baigan aur Aloo ka chokha/bharta/How to make baigan ka bharta


Baigan ka bharta is a North Indian recipe,it’s done by roasting eggplant,tomato and green chili.This recipe is the way my mother makes, simple one without any Masala added.We prefer eating it the traditional way…Thats chokha for you preferably eaten with litti or bhauri.This is  UP cuisine and common in every household

Lets see what goes in making this recipe

 

BAIGAN KA BHARTA/CHOKHA
BAIGAN KA BHARTA/CHOKHA

Ingredients

1 large eggplant(baigan)

1 onion (medium)

2 tomatoes

5-6 green chili

5-6 garlic cloves

2 tsp chopped coriander leaves

2 tsp spring onions(chopped only greens)

3 to 4 tsp mustard oil

salt as per taste

2 potato(boiled and mashed)

 

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Method

Apply some oil on the eggplant,make slits on the eggplant 3 to 4,now stuff the garlics in the split and roast it on a wire rack or net on open flame,keep turning it so that baigan cooks from all sides well.

Remember the flame should be low

By applying oil on the eggplant,cooking becomes fast

once the eggplant is soft and the size shrinks that means its done

Make slits on the tomatoes and green chili as well

on the same rack roast them as well,till colour changes to little black

Once the eggplant,tomatoes have cooled down,peel the skin and keep aside

mash the tomatoes,eggplant,garlic,green chili,potatoes

chop the onions and spring onions(greens)

in a big bowl,take mashed eggplant,garlic,tomatoes,potatoes,green chili,onions,spring onions(green)coriander leaves,mustard oil and salt

mix it very nicely,you can get the roasted smell of the chokha

NOTE;I have used some fresh garlic leaves also(roasted)with the pod

 

BAIGAN KA BHARTA
ROASTED EGGPLANT AND BOILED POTATOES WITH MUSTARD OIL

 

Serve it with bajre ki roti or bhauri

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