Aloo chokha


The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha

Ingredients

  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped

Method

  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Aloo soya saag sabzi


Eating healthy is what we all give more importance too and definitely one should give also.As winter is approaching and market has started getting fresh saags and eating seasonal is always the best.Soya saag is also called dill which has a very strong aroma to it.

The best way to make is just keep it simple, without adding any masalas. Here potatoes are boiled before using.A typical UP style of making and the best taste comes when it is cooked on open fire/chulha.

Indulge this Aloo soya saag with jowar ki roti or makke ki roti.No,that doesn’t mean you can eat them with rotis.Have them the way you like.

If your kids are fussy one in eating like mine just roll the aloo soya saag in roti with some ketchup and serve, believe me it will be vanished in a minute.

So let’s see what all ingredients are needed to make this saag with the method

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

#purvanchalstadka #traditional #indiancooking#foodbloggers#indianfoodbloggers#aloosoyasaagrecipe#dillleaves

Aloo Soya Saag

Aloo soya saag

Serves 5

Ingredients

  • 5 potatoes boiled and peeled
  • 250 grams Soya/dill leaves
  • 2 onions chopped finely
  • 2 tomatoes chopped
  • 3 green chillies chopped
  • 1/4 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 1/4 tablespoon haldi powder
  • 4 to 5 garlic cloves chopped
  • 1 tablespoon mustard oil

Method

  • First wash the leaves well and chop them
  • Cut the potatoes into 4 parts or cubes
  • Heat oil in a kadhai
  • Add rai let it splatter
  • Add green chillies and garlic
  • Saute
  • Add chopped onions and saute till translucent
  • Add chopped tomatoes
  • Mix well let it cook for a second
  • Add salt and haldi powder
  • Mix well
  • Now add potatoes give it a nice mix
  • Add in chopped dill /soya leaves
  • Mix well with rest of the ingredients
  • Close the lid and cook for a minute
  • Open the lid again give it a mix
  • Your garma garam/piping hot Aloo soya saag is ready to be served
  • Enjoy it with your desired bread or rice
  • Hope you liked the recipe
  • Until then keep exploring……
Chopped tomatoes n onions

If you wish you can use any oil instead of mustard oil in this saag

Green tea


I switched to green due to health issues or you can say diet😀 jokes apart ,but drinking green tea is a healthy option as it has antioxidants in them and if you have digestion problems do drink green tea. Me being a huge tea addict or you can say i love exploring different flavours.

There are many who won’t like the flavour of this tea instantly, it takes time to start loving this tea.

So the recipe that I am sharing today is Green tea

#purvanchalstadka #greentearecipe#tea#refreshing #morningmood#foodbloggers#indianfoodblogger#foodphotography

Green tea

Green tea

Ingredients

  • 1 cup water
  • 1/2 tablespoon honey (optional)
  • 1 tablespoon green tea leaves

Method

  • Take a bowl add water and boil
  • Once water starts boiling
  • Off the flame and add in green tea leaves
  • And close it with a lid
  • For 1 minute or till the leaves have settled down
  • Strain the tea in a cup
  • Add honey and mix
  • Enjoy your green tea
  • Isn’t it simple
  • Hope you enjoyed the recipe
  • Until then keep exploring……

Chana Dal Tadka


Tadka recipe is one such recipe to make when you run short of vegetables in the pantry or if you are bored of eating those veggies. Here Chana dal is cooked with some spices,making it yum

While cooking Chana dal tadka one has to be very careful with the pressure cooker as we don’t have to overcook them.This recipe is from my MIL and when I had this,I was like chana dal ka sabzi🙄

Let’s see what goes in making this tadka

#purvanchalstadka #indianfoodbloggers #indiancooking#chanadalrecipe#foodbloggers#homemadefood

Chana Dal Tadka

Makes for six people

Ingredients

  • 1 cup Chana dal (soaked for half hour. I have used 200gms here)
  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 green chilli finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon rai/mustard seeds
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • 1 bay leaf/tej patta
  • Oil
  • Water
  • Chopped coriander leaves for garnish

Method

  • Wash the soaked dal
  • Heat oil in pressure cooker
  • Once oil is hot add bay leafs,rai let it splutter
  • Now add green chillies and onions
  • Saute till onions turn soft
  • Add ginger-garlic paste
  • Saute till raw smell goes
  • Now add in tomatoes and cook till melted
  • Add all the spice powder given
  • Fry for few seconds
  • Add in chana dal
  • Again fry for few seconds
  • Now add desired amount of water.remember this not dal or soup add water according to it
  • Add salt
  • Close the lid of the cooker
  • Cook on medium flame till 3 whistle
  • Or till the dal is cooked properly
  • Your Chana dal Tadka is ready
  • Enjoy it with puris,parathas,rotis or rice or even bread
  • Tasty and delicious sabzi on that no mood to cook day😁
  • Hope you like this recipe if so, do comment below
  • Until then keep exploring….

This sabzi has to thick, so add water accordingly and you know your cooker well ,so cook this dal till it doesn’t melt completely .

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…

Tomato chutney/Vrat ki chutney


Fasting for nine days is not everyone’s job,that too with strict restrictions. In our house we don’t deep fry things like making puris,bhajiyas or even chipsAs we say kadhai Navami ko chadegi (means deepfrying will be done on navami) as on this day havan is done and Devi is offered kala chana,puri and kheer then after she is offered we can enjoy.This implies to the house were someone is fasting for nine days otherwise you can deep fry.Cooking food for yourself and then rest of the family member is quite a work.

So to keep oneself going you need eat the right thing,which includes rajgire,sinhghada.

Today I am sharing with you simple tomato chutney for any fast in which you eat sendha namak.

Before starting wanted to just show you how the sky looks today😊

Sunset

So,let’s get the chutney recipe

#purvanchalstadka#chutney#indiancooking#vratrecipes#fasting #navratrirecipes#tomatochutney#foodbloggers#indianfoodbloggers

Tomato Chutney/Vrat ki chutney

Ingredients:

  • 2 tamotoes
  • 2 green chillies
  • 1/2 tablespoon sendha namak
  • 1 tablespoon sugar
  • 1 tablespoon roasted groundnut
  • 1/2 tablespoon grated ginger

Method:

  • Take all the given ingredients in a blender jar and blend it fine
  • There you go yummy Tomato chutney is ready to relish with sabudana vada or singhade ki roti.
  • Hope enjoyed reading this post,
  • Until then keep exploring……

Pumpkin Dal/Kohda ka lagdava


Lagdava in Awadhi language is for lentil cooked with vegetable .Instead of making sabzi at times one feels like cooking every thing together and this is one such recipe for you to relax and enjoy the flavour.Most favourite lagdava are the pumpkin and lauki one in our house,though kids get a little cranky at times with lauki ,thats ok.Real taste of this dal comes when cooked on chulha or woodfire,but living in cities we can’t enjoy that,still can cook this yummy lagdava.To be very frank here me too use to not like this dal as a kid,but now its a different story.

In earlier days when men use to work in fields and women had many work related to crops like cleaning, sorting and many more in this case ladies would cook vegetable with dal for the desired nutrition and would be free with the cooking.just imagine lentils itself is full of protien and by adding veggies the nutrition level would double.

Let’s cook this Kohda ka lagdava a tribute to all the grannys …..

Kohda ka lagdava

Kohda ka Lagdava/Pumpkin dal

Ingredients:

  • 1 cup tuvar dal
  • 1 1/2 cup water
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/4 tablespoon red chilli powder
  • 1/2 tablespoon garam masala
  • salt according to taste
  • 2 green chillies
  • 2 dry red chillies
  • 1 tomato
  • 1 onion chopped
  • 1/4 tablespoon mustard seeds
  • 1 tablespoon ginger-garlic paste
  • 1 cup chopped pumpkin(cut into large cubes )
  • 2 tablespoon ghee
  • pinch of hing
  • Salt as per taste

Method

  • First wash tuvar dal
  • Heat ghee in cooker
  • Add mustard seeds let them splatter
  • Once done add in green chillies/red chillies with ginger-garlic paste,saute it
  • Add in chopped onions and cook till soft
  • Add in hing and chopped kohda/pumpkin n tomato
  • saute it for a while
  • Now add in all the spices given except salt
  • Add tuvar dal mix it
  • Pour in the water for the desired consistency
  • Add salt
  • Close the lid
  • Pressure cook for 3 whistles
  • Off the flame and let cooker cool down
  • Open the lid garnish with coriander leaves
Simple lunch plate
  • The aroma of this dal will make you indulge it straightaway….
  • Have them with rice or roti or just as a soup any way it tastes best.
  • Hope you liked the recipeUntil then keep exploring…..

Pineapple Raita/How to make pineapple raita


Raitas are very cooling for stomach as we all know and the one that I am sharing here today is Pineapple raita,a quick and simple one to make ,which takes only 5 minutes in making.IF you are having guests over just grab some pineapple chop them mix them in curd add some spices and there you go a complete hatke(different) raita is ready for them to get surprised,I would suggest you to definetly try this there’s no hardwork in this,my first taste with this raita was at a wedding to be frank and from there I wanted to make this for everyone in the house.

Benefits of Pineapple:

Helps in digestion,Loaded with nutrients,Boasts immunity.

As said earlier a very quick and refreshing recipe, do give it a try.

If you wish do check my You Tube channel Purvanchal’s Tadka for detailed video aswell.

Let’s start the recipe….

Pineapple Raita

#purvanchalstadka#foodbloggers#indiancooking#indianfoodblogger#raitarecipe#pineappleraita

Pineapple Raita

Makes for 4 people.

Ingredients:

  • 250 grams curd
  • 1/2 cup chopped pineapple
  • 1/2 tablespoon kala namak
  • 1/2 tablespoon jeera powder
  • 1/4 tablespoon regular salt
  • 1 green chilli chopped
  • Coriander leaves for garnish
  • 3 tablespoon sugar or according to sweetness

Method:

  • Take a bowl add in curd
  • Add chopped pineapple
  • Then kala namak,jeera powder and salt
  • Add green chillies and coriander leaves
  • Now add sugar
  • Mix this well
  • Your pineapple raita is ready to be served
  • Serve them chilled
  • A quick raita in 5 minutes,isn’t it
  • Until then keep exploring…..

Here sugar can’t be skipped as it balances the taste.

Pineapple halwa/How to make Pineapple sheera


Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤

So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.

Let’s get the recipe right away

#purvanchalstadka #foodbloggers #indianfoodblogger#halwa#Pineapple #sheera#sweet#dessert

Pineapple Halwa

Makes for 7 to 8 people

Ingredients

  • 250 grams Rava/semolina
  • 200 grams sugar
  • 200 grams ghee
  • 100 grams pineapple pulp
  • 5 to 6 elaichi powder
  • 1 tablespoon pineapple essence
  • 2 cups water

Method

  • First dry roast rava/semolina till lightbrown ,keep aside
  • Heat ghee in a kadhai
  • Add rava and saute till light brown
  • Add in the pineapple pulp
  • Mix it well
  • Now add sugar,elaichi powder with pineapple essence
  • Give it a good mix
  • Add water and yellow food colour
  • Close the lid
  • And cook on low flame for 2 to 3 minutes
  • Open the lid,give the halwa a nice mix again
  • Garnish with chopped dry fruits
  • Serve them hot
  • Yummy Pineapple Halwa is ready.
  • This can be stored in air tight container for 3 days in refrigerator.
  • Here use of food colour is optional.
  • This was just to make kids eat.
  • Hope you liked this recipe and way of making
  • 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

Sem phali sabzi/Lima beans


Sem phali is a very simple indian sabzi which any one can make with simple ingredients from the kitchen, nothing fancy about this.Before cooking the phali you need to clean them properly by peeling off the sides and cutting the beans.There’s one more thing to add here, if you break them with your hand it tastes much better than the cut one (using knife) that’s what my MIL says and even I believe that.

So let’s get the recipe straightaway

#purvanchalstadka #foodbloggers #semphali#beans#limabeans

Semphali sabzi

Ingredients

  • 250 grams semphali/board beans/lima beans
  • 2 onions chopped
  • 2 green chillies finely
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon amchur powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/4 tablespoon hing/asofetida
  • Salt as per taste
  • 4 tablespoon mustard oil
  • 1/2 tablespoon mustard seeds/ rai
  • 2 tomatoes chopped

Method

  • Very first step is to wash and clean the beans

  • Next is heat oil in a cooker
  • Add in mustard seeds let them crackle
  • Now add green chillies and onions
  • Saute till translucent
  • Add in ginger-garlic paste
  • Cook till the raw smell changes
  • Add tomatoes
  • Cook till soft
  • Now add in chopped beans
  • Mix well
  • Add all the spices, including hing
  • Saute for a minute
  • Now add just less than half cup water
  • Only that much water so that it doesn’t get burnt
  • Add salt
  • Cook on low flame till 2 whistle
  • Off the flame
  • Let it cool down completely
  • Serve it with rotis
  • Your semphali sabzi is ready
  • Until then keep exploring…..

Gajar ka raita/How to make carrot raita


As we all know when it comes to Indian cooking if you are cooking briyani or not, raitas are the best accompaniment for any dish,having them does cool the body as well a good digestive dish.One of my favourite ,i love eating them with hot plain rice.We have so many varieties of raitas this one which I am sharing today is a very simple and quick one.

What we need is just grated carrots and curd or buttermilk ,it depends how you prefer your raita to thick or little watery.To enhance the taste more, just give tadka to it.

Do check my other raita recipe herehttp://Bathua ka raita

So let’s get the recipe quick

#purvanchalstadka #foodbloggers #indianfoodblogger#gajarkaraita

Gajar ka raita/Carrot raita

Ingredients

  • 1 cup buttermilk or curd
  • 1 grated carrot/gajar
  • 1/2 tablespoon rai /mustard seeds
  • 2 curry leaves
  • 1 green chillies slit long/red chilli
  • 1 tablespoon ghee
  • 1/2 kala namak
  • Pinch of salt
  • Half chopped onions

Method

  • Take bowl add curd/buttermilk
  • Add in grated carrots,chopped onions with kala namak and salt as per taste
  • Mix it
  • Heat a small pan add ghee
  • Add mustard seeds
  • Let them crackle
  • Add green chillies/red chilli and curry leaves
  • Saute for a 30 seconds
  • Pour the tadka into the curd mixture
  • Mix it well
  • Cover with a lid
  • Keep it in the fridge
  • Chill it for some time
  • Enjoy them chilled
  • For detailed recipe do check my You Tube  Channel as Purvanchal’s Tadka

Blog at WordPress.com.

Up ↑

%d bloggers like this: