Dragon fruit smoothie


Hey there! Now let me tell you I am not a smoothie lover, my son is the one who would like all the fruits in his smoothie. So here you have a quick recipe for all the fitness freak people.

Smoothie is made by blending the fruit with milk or curd. Without discarding the pulp. Not like any fruit juice, where the pulp is thrown away.

Start your morning with this healthy and wholesome drink.

Dragon fruit is filled with antioxidants, with fewer calories. Vitamin C is high in dragon fruit. Sugar content is also low in this fruit.

Dragon fruit is also known as pitaya.

Dragon fruit smoothie

Where is it found?

Mostly in Mexico and Central America.

What fruit is it?

It’s a tropical fruit, which is easily available in all the supermarkets.

A deliciously creamy and fresh homemade dragon fruit smoothie is ready in your kitchen without any added preservatives.

Making this is quite simple and easy.

Let’s get the recipe here

#purvanchaltadka #foodblogger #smoothie

Dragon fruit smoothie

Ingredients

  • 1 cup dragon fruit
  • 1 cup banana
  • 1 1/2 cup milk
  • 1 teaspoon sugar
  • Few drops of vanilla essence
  • Ice cubes

Method

  • Put all the ingredients in a blender
  • Blend on high speed
  • Pour in the serving glass and enjoy
  • A simple and quick smoothie recipe is here for you, hope you enjoyed it
  • Until then keep exploring.

Matar chaat recipe


Reading this line chaat will make any person crave to have them straight away. Today I am sharing one of the amazing chaat recipes from Uttar Pradesh. This chaat is famous mostly in the Eastern region with every street vendor selling it.

The taste is simple and wholesome. Nothing fancy is added here. Simple ingredients from your kitchen and you have an awesome chaat ready for tea time.

This chaat is made with white peas or vatana. Soaking is done a day before, you can boil n store them in the refrigerator. Use when required.

The cooking process is a bit of work for first-timers, as we don’t want overcooked and mushy peas. It has to be cooked perfectly.

If you are looking for a different chaat that is wholesome and healthy as well, this is it. Go try this recipe and comment your views.

Now, let’s start cooking

#purvanchaltadka #foodblogger #chaat#matarchaat

Matar chaat

Ingredients

  • 1 cup white peas boiled
  • 1/2 cup onion chopped
  • 1 teaspoon chaat masala
  • 1 teaspoon Kala namak
  • 1 teaspoon green chutney
  • 1 teaspoon tamarind chutney
  • Fresh coriander leaves
  • 1 teaspoon garam masala
  • 1/2 teaspoon jeera powder
  • Pinch of salt
  • Nylon sev

Method

  • Take a bowl to add boiled matar
  • Now add onion, green n tamarind chutney, chaat masala, jeera powder, Kala namak,garam masala powder salt n coriander leaves
  • Mix this well
  • Take the serving plate place the matar chaat add a spoonful of both the chutneys, sprinkle Kala namak, chaat masala
  • Garnish with onion and sev
  • Simple and super easy matar chaat is ready. Enjoy it with masala chai, want the recipe here you go Masala chai
  • Hope you loved this UP style Matar chaat.
  • Until then keep exploring…

Pickled Red Onion recipe


Visiting restaurants is always fun, coz it’s with our loved ones. I do have this curiosity about whatever I eat. I am like this dish has these spices or that…. all in my mind. While my family is enjoying their food I am guessing or sometimes I go and ask the staff.

Ok…this is not about me but the story behind the making of this pickled onion. I was so fascinated by the colour n taste. Decided in my mind that I am going to make this….but it took a bit long. Never mind

Making this pickled onion is so very easy. One needs shallots/onions which are preserved in vinegar and stored in the refrigerator.

@purvanchaltadka

Why buy it from the store when you can make it without preservatives. Give your family the best, no more packed food.

Can be used for 10 days if kept in the refrigerator.

So! which onions can be used?

The best I would suggest is the small onion, which tastes a bit different. Not the white ones they are too sweet.

Which jar to use?

The glass jar is the best to pickle any food. Even if you have food grade plastic jar don’t use it. Glass is best.

How do you get that pink colour?

Oh…yes… you guessed it right it’s the beetroot, which gives the colour 😉

How many days does this last?

No worries this will last for 10 days if stored in the refrigerator.

Let’s get the recipe

#purvanchaltadka #foodblogger #pickled #pickledonion

Pickled Red onion

Ingredients

  • 4 to 5 small red onion
  • 4 to 5 black pepper
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 cup vinegar
  • 3 to 4 green chilli
  • 1 tablespoon beetroot chopped

Method

  • First, give a small slit to the onions
  • Take a glass jar to add the onions, green chilli, black pepper, beetroot, salt, sugar and vinegar
  • Mix it well with a spoon.
  • Close the lid and keep it untouched for 12 to 15 hours.
  • Then refrigerate it and enjoy it with your naan, kulcha or piping hot rice.
  • So next time definitely try this recipe

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

Tawa pulao recipe


Purvanchal Tadka

Originated on the streets of Mumbai, this pulao has created a benchmark in every Mumbaikar’s list of food. We all love the flavour, the aroma and the taste.

Tawa pulao has a very unique taste due to the pav bhaji masala used in it. Famously made on a huge tawa so the name Tawa pulao. You can use kadhai as huge Tawa is only owned by street vendors. The taste is very much the same, so no worries.

The veggies used are the same as the ones in pav bhaji. The trick here is the butter is used not oil, if want you can divide half portion with butter n half with oil.

This recipe requires cooked rice, one can use leftover rice or just cook the rice two hours before making Tawa pulao.

Simple and easy rice or say one-pot recipe, enjoy this with some pickled onions.

Do try this recipe as it’s quick to make and easy to finish 😁 for the pav bhaji recipe here’s the link Pav-Bhaji

You might also like this recipe Masala Pav/How to make Masala pav

Let’s get the recipe

#purvanchaltadka #foodblogger #tawapulao

Tawa pulao

Ingredients

  • 1 cup boiled rice or leftover rice
  • 1 cup mixed vegetables [ chopped cabbage, capsicum, cauliflower and green peas]
  • 1 tablespoon ginger-garlic paste
  • 1/2 cup onion chopped
  • 1/2 cup tomato
  • 1/4 teaspoon garam masala
  • 1 to 2 teaspoon pav bhaji masala
  • 3 to 4 tablespoons of butter
  • 1 tablespoon oil
  • 1 tablespoon Kashmiri Lal mirch
  • 1 1/2 teaspoon salt or as per taste

Method

  • Heat a kadhai with butter and oil
  • Add ginger-garlic paste
  • Let it cook a bit, then add in chopped onions, cook till soft
  • Add all the given vegetables mix them well, close the lid and cook the veggies
  • Now, add tomatoes cook till soft
  • Mash the veggies with the spatula
  • Mix all well
  • Add in pav bhaji masala, garam masala and red chili powder
  • Mix well
  • Sprinkle salt and mix
  • Now, add in the cooked rice mix it well
  • Tawa pulao is ready to be enjoyed when piping hot
  • Hope you like this simple recipe
  • Until then keep exploring…….

Add a generous amount of butter, and veggies depending on your choice. The ones I have added are the basic and main veggies to make the pulao taste exactly like pav bhaji.

Chocolate chips cookies


Hey there! Welcome to my blog hope you all are enjoying your holidays and baking a lot of yummy goodies. Thought of sharing with you this super easy chocolate chips cookie recipe, which is eggless and quick to make. My daughter did bake these beauties and they came out really delicious.

The point I’m saying is that even your kid can try baking them, without any hassle.

I made them on Christmas eve you can try them now…. you only have to keep the measurements in mind. The baking temperature and time differ on all ovens so you can check it wisely. As you know your oven is better.

This cookie recipe is exactly what you have been searching for, gooey n chocolaty.

Won’t take much of your time, let’s get the recipe

#purvanchaltadka #foodblogger #chocolate chips cookies

Chocolate chips cookies

Ingredients:

  • 280 grams Maida/Refined flour
  • 120 grams powdered sugar
  • 120 grams brown sugar
  • 150 grams butter
  • 90 to 100 grams milk
  • 2 tbsp vanilla essence
  • 1 tbsp baking soda
  • 1 cup chocolate chips or more

Method:

  • Take a bowl add butter along with sugar and blend till creamy in texture
  • Now, add in the flour, soda mix well
  • Add in chocolate chips, vanilla essence and milk
  • Mix it well
  • The dough has to be sticky
  • Preheat the oven at 160 degrees
  • With the help of scooper scope small portions and place on a baking sheet
  • Garnish some more chocolate chips on the cookies
  • Bake for 30 minutes or till the edges turn brown.
  • Let them cool down
  • Enjoy your chocolate chips cookies
  • I do have a detailed video on YouTube do check out

The sugar used here is brown n regular sugar.

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……..

Methi Goond ladoo/ Fenugreek ladoo


The best way of keeping oneself warm during winter is having one methi ladoo, that’s what my granny used to say. You won’t be coughing n sneezing if you had these healthy ladoos.

I am sharing with you the traditional way of making these ladoos, nothing instant here. Little patience is required and you have a box full of health made by your hands. Which is the safest in the whole world.

One will find different recipes on the internet for sure, but you will love this more.

Winter’s are the season when our digestion is good, in this season our body needs extra nutrients which can be fulfilled with these ladoos.

Methi ladoo can’t be made only with methi as they are very bitter in taste. To make them more tasty and healthy we add here dry fruits, some edible gum and wheat flour with a few more ingredients. To know that check out the recipe below. This incredible recipe was shared by our family friend’s mom Mrs Dond thankful for her way of sharing.

@purvanchaltadka

So let’s get the recipe

#purvanchaltadka #foodblogger #fenugreekladoo

Methi ladoo

Ingredients

  • Half kg wheat
  • Half kg jaggery
  • Half kg groundnut oil
  • 1 cup grated dry coconut
  • 1 cup kharak / dry dates
  • 1/2 cup methi/ fenugreek seeds roasted
  • 1 cup edible gum
  • 1 cup dry fruits (Almond and Cashewnut)

Quantity in bulk

  • 3 kg wheat
  • 3 kg jaggery
  • 3 kg groundnut oil
  • 250 grams of edible gum
  • Half kg kharak/dry dates
  • Half dry coconut
  • 250 grams methi /fenugreek seeds
  • Half kg almond
  • Half kg cashews

Method

  • Heat a large kadhai and roast the wheat till golden brown in colour on low flame
  • Once it has turned golden brown grind it to a coarse powder otherwise get it done from the flour mill ( the flour has to be mota like sattu)
  • Now dry roast methi seeds till the colour changes, let it cool and grind it to fine powder, keep aside
  • Grind the dry fruits to a fine powder
  • Same way crush the kharak remove the seeds and grind to a fine powder
  • Heat oil in a kadhai fry the edible gum and grind it coarsely
  • In the same kadhai pour in the oil along with jaggery, let the jaggery melt and turn light brown in colour, once the oil is boiling on the edges of the flame
  • We don’t have to boil the oil here
  • Take a large pan add wheat flour, dry fruit powder, grated coconut, methi powder, edible gum and mix this well
  • Pour in the oil n jaggery mixture mix well
  • Start making ladoos don’t let it cool down completely, making ladoos will get difficult then.
  • Shape all the ladoos, let them set
  • Methi ladoo is ready to be enjoyed.
Continue reading “Methi Goond ladoo/ Fenugreek ladoo”

Laung Lata recipe


Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)

Growing up eating this yum and drooling mithai.

Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.

Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .

Similar to gujiya only difference here is the soaking in sugar syrup.

Laung Lata

Why the name Laung Lata?

Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.

Let’s get the recipe now

#purvanchaltadka #launglata#foodblogger#indianmithai

Laung Lata

Ingredients

  • 250 grams khoya/Mawa
  • 2 tbsp badam/ almond
  • 2 tbsp kaju/ cashews
  • 2 tbsp elaichi powder
  • Saffron strands
  • 200 grams sugar powdered ( or according to sweetness)
  • 500 grams Refined flour/ Maida
  • Oil/ ghee for frying n shortening that’s moyan
  • Water
  • 500 grams sugar
  • 550 ml water

Method

  • Take a bowl add maida, oil/ ghee mix till crumbly texture
  • Add water and knead a soft dough
  • Let it rest for 15 minutes
  • Grind badam, kaju n elaichi to fine powder
  • Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
  • Mix this well
  • Now, take lemon size portion of the dough roll into small puri/ or disc shape
  • Place one tablespoon stuffing fold(see the pic of detail)
  • Poke one clove/ laung in the center
  • Make all the laung Lata and keep aside.
  • Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
  • Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
  • Soak in the sugar syrup for half hour and remove it in another bowl
  • You can even soak n keep the lata.
  • Serve hot or chilled
  • Laung Lata is ready to be relished by everyone.
  • Hope you loved this recipe
  • Until then keep exploring…….

Greek salad recipe


Salads have been the most important part of any country, each one has its own version and variety. Today I am exploring this Mexican salad. Tastes delicious, it’s wholesome, full of protein, fibre, flavourful and healthy. What else can one ask for? Have this Greek salad just a bowl and you are done.

This particular salad is made with boiled chickpea and feta cheese. A whole lot of veggies are also added with a salad dressing to enhance the flavour. I have been a fan of this wholesome salad since I ate this, my son drools over this.

Dressing in this salad should be added only before serving, otherwise, the salad will turn soggy. One can mix all the given ingredients and refrigerate them and add the dressing while serving.

Greek salad

So let’s get the recipe straight away

#foodblogger#purvanchaltadka#greeksalad #saladrecipe

Ingredient

  • 1 cup boiled chickpea
  • 1 cup sliced cucumber with the skin
  • 3/4 cup onion chopped
  • 1 tomato chopped
  • 1 cup spinach leaves chopped (optional)
  • 2 tablespoon lemon juice
  • 1 tbsp black pepper powder
  • 1 tbsp white sesame seeds(roasted)
  • 1 cup tomatoes chopped
  • 1/2 tbsp red chili flakes
  • 1/2 tbsp oregano
  • salt as per taste
  • 1 tsp sugar
  • Coriander leaves chopped
  • 200 grams Feta cheese
  • 4 tbsp olive oil
Salad

Method

  • Take large bowl, add boiled chickpea.onion, cucumber, tomato,spinach, lemon juice, black peper powder, sesame seeds, red chili flakes, oregano, sugar, salt, coriander leaves, olive oil.
  • Give it a nice toss
  • Now, crumble feta cheese and add in the salad
  • Mix it again
  • Greek salad is ready to be served
  • Hope you enjoyed this simple and easy salad
  • If you have tried making this do comment down below.
  • Until then keep exploring…….

If you want to make this a day before do not add in the oil, salt, sugar n cheese. Add when you are serving this will keep the salad crunchy n fresh.

@purvanchaltadka

Purvanchal Tadka

Gulkand recipe/Rose Jam


Do you love eating paan, or have you ever tried one if not then I would suggest you to try. This is best for digestion, ayurveda recommends this for digestion and cooling effect on body.

Mostly all Indians love eating paan, some love it with beetel nuts while many, like me love sweet (meetha) paan.

Gulkand is the main ingredient used in paan, that is the flavour enhancer with some sugar coated fennel seeds, some mint balls. Making gulkand is super easy, which is going to blow your mind up, after checking out the recipe.

My garden is filled with rose plant, so thought of making some gulkand and preserving it.

Rose petals should be fresh and no dark spots have to be on them.

Gulkand

What is Gulkand?

Rose petals crushed with sugar is called gulkand.

So let’s get the recipe here

#purvanchaltadka #foodblogger #gulkandrecipe

Ingredients:

  • 1 bowl roses or 20 to 30 red roses
  • 1 cup sugar

Method:

  • Pluck the petals of roses
  • Wash and pat dry the petals
  • Take grinding jar and grind the petals or you can even cut them fine
  • Remove it in small bowl
  • In the same bowl take sugar
  • Measurements should be same of crushed rose petals and sugar
  • Now grind the sugar along crushed rose petals
  • Make a paste
  • Store it in a air tight container
  • Keep it in the sun for 2 weeks
  • After 2 weeks sundrying keep it in the refrigerator
  • Remember the more aged gulkand, the more best it is in taste.
  • You can use it fresh also, but I would suggest to use it after 2 months.
  • Hope you liked this recipe
  • Until then keep exploring…….

Quesadilla recipe


Here’s my version of quesailla with some leftover rotis in the house.

How to use these leftover rotis was the question in my mind, what better way than quesadillas, right!!

This recipe was made with whatever is available in my pantry that day, so couldn’t make it more fancy, just chopped capsicum n onions and stuffed with some herbs n cheese, that’s how easy it was to make.

Do try this recipe and give your comments below.

What are Quesadillas?

Quesadilla is a Mexican food, made of corn tortilla traditionally. But you can also use flour for making this. Basically it is folded into half and stuffed with meat, veggies, beans and loads of cheese.

Quesadilla is a Mexican dish but loved worldwide. With every household having their own version and I am creating my vegetarian way here.

Let’s get the recipe now

#purvanchaltadka #foodblogger #quesadilla

Quesadilla

Ingredients

  • 4 Tortila /leftover rotis
  • 1/2 cup onion chopped
  • 3/4 cup capsicum chopped
  • Butter
  • 1 tablespoon garam masala powder
  • 1 tablespoon chili flakes
  • 1 tablespoon mixed herbs
  • Black salt
  • Cheese
  • Black pepper powder

Method

  • Heat a griddle or tawa
  • Now, heat the rotis applying butter on both the sides
  • Place the chopped capsicum n onion
  • Sprinkle black salt, black pepper powder, mixed herbs, garam masala powder, chill flakes,
  • Top it with cheese sauce
  • And grated cheese
  • Fold it into half
  • Heat till the cheese melts
  • Cut into half and serve
  • I bet you no one will say this was a leftover (basi) roti.
  • Hope you enjoyed this recipe

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