Rose coconut burfi recipe

There are times when you realize that you needed some mithai for the next day’s morning puja and you forgot, this situation comes to very often where I’ll remember the whole day but while going to the market it’s gone from my head… I know you’ll say make list on the phone, but the lazy me thinking I won’t forget. Haha…. so in such situations why not make something homemade.

Rose coconut burfi

Homemade stuff as we all know is super good. Taste-wise and hygiene wise also.

So this barfi is also the last moment effort for the next day’s Navratri (Chaitra)

Easy and quick in making, the only thing is that the mixture gets sticky but that won’t spoil the mithai from making, once it’s in the refrigerator to set.

I have used roohafza syrup here you can skip it if you want, but the taste won’t affect much.

Again food colour is optional, I wanted the sweet to look pinker so added you can skip this as well.

Garnish varies from person to person you can use any dry fruit of your choice, my kids love cashews so using this.

Do remember to use grated dry coconut at times the smell changes if it is old enough.

Ok! With all the pointers marked let’s get the recipe now

#purvanchaltadka #rosecoconutburfi#sweets

Rose coconut burfi


  • 1 cup dry grated coconut/khobra khees
  • 1 cup milk powder
  • 1/2 cup milk
  • A few drops of rose essence
  • 2 tablespoon roohafza syrup
  • 2 tablespoon ghee/clarified butter
  • 1/2 teaspoon cardamom powder


  • Take a bowl to add grated coconut, milk powder, cardamom powder, roohafza, rose essence, pink food colour mix this well
  • Now add milk little by little and mix this well
  • Add in ghee and form a dough
  • This dough will be sticky, it will be good after refrigerating it
  • Place butter paper on a plate and roll the dough cut into squares
  • With 1/2 inch thickness
  • Press some Chopped cashews
  • And chill it for half an hour
  • Remove before serving
  • Rose coconut burfi is ready for all the festivals around.

Achari masala powder recipe

Indian household is filled with different types of masala, every house’s kitchen pantry will have at least 3 to 4 masala ready in hand.

We love our masala without which our curries and sabzi won’t taste the way it does.

Homemade masala is at anytime best as they are freshly grounded, without any chemicals in them.

When I say without chemicals the question rises is how does the shelf-life increase of any product, firstly we don’t pack and keep it in any store or sell in hot or cold temperatures. Our motive is to give our loved ones everything fresh. But… if you want to increase the shelf life of the masala just store it in an airtight container in the freezer, this stays good for six months, use it as required.

Keep in mind the spices you are using should be fresh. This makes a huge difference to the taste.

While making this masala all the spices are dry roasted on low flame. Don’t be in a hurry while roasting let the flame be low and roast till you get the aroma of the spices.

Dry roasted spices

This powder can be used in your pickles as well only you have to add turmeric, hing and coriander powder.

Add in your curries or sabzi like achari paneer, achari Gobi or achari eggplant. Add to your rice recipe like pulao.

Red Chilli can be adjusted according to your preference to be as spicy as you want.

So let’s get the recipe

#purvanchaltadka #foodblogger #acharimasala

Achari Masala powder


  • 2 tablespoon fenugreek/ Methi seeds
  • 2 tablespoon fennel/ saunf seeds
  • 2 tablespoon cumin/ jeera seeds
  • 1 tablespoon kalonji/ Nigella seeds
  • 1 1/2 tablespoon mustard/ rai seeds
  • 1 tablespoon ajwain/ carom seeds
  • 10 to 15 dry red Chilli
  • 2 tablespoon amchur powder/ dry mango powder


  • Take a wok/ kadhai on the flame of the stove on low
  • Dry roast red Chilli till the colour changes to a bit dark remove to a plate
  • Dry all the given spices together in the same kadhai
  • Till you get aroma for 2 minutes
  • Put Dry red chilli, amchur powder and the roasted spices in a grinding jar
  • Grind to a fine powder
  • Achari masala powder is ready
  • Use as required, and store in an airtight container.

5 minutes recipe Banaras ka khana Besan recipe Bihar North Indian recipe breakfast buttermilk recipes Chutney Diwali sweets/Holi sweets dryfruits dry sabzi energy drink fasting fasting recipe Food preservation fried halwa healthy Holi special Indian Mithai Indian recipes Dessert Indian recipes pooris naans parathas Indian snack Indian vegetable curry kids recipe lunch box ideas Maharashtrian cuisine mango recipe milk North Indian Recipes paneer recipe Party recipe potato prasad/bhog purvanchali recipe quick snack Salad sandwiches satvik recipe snacks south indian recipe steamed summer drink sweet tea snack UP

Katori chaat

Katori chaat is one pop up starter for any generation, loved and liked by all and simple to make. If one has a party in the house I would recommend Katori chaat to be the first dish served. Chaat means to lick, anything that’s yummy is licked up completely, chaat being  one of them

Let’s get the recipe

You can get the chaatwali chutney recipe hereChaatwali chutney/Dip/khatti meethi chutney


  • 2 packets of Katori chaat(easily available in supermarkets)
  • 1 packet nylon shev
  • 4 to 5 boiled potato
  • 1 cup coriander chutney
  • 1/2 cup imli chutney/tomato ketchup
  • chaat masala for sprinkle
  • 2 tablespoon red chilli powder
  • 1 cup onions finely chopped
  • 1/2 cup sweet corn(optional)
  • black salt for sprinkle


  • spread the Katori on a tray or plate
  • mash the potatoes and put them in katoris
  • sprinkle chaat masala
  • pour coriander chutney,imli chutney or tomato ketchup
  • put sweet corn on all the katoris
  • put onions on top with black salt n red chilli powder
  • garnish with sev
  • Your katori chaat is ready
  • You can have your variations also

Garlic sesame Noodles

Bored of eating the regular noodles, why don’t you try this recipe. All the recipes I share are simple ones that can be made without any fancy ingredients.

Vegetables used here can be of your choice and the choice is enormous, I have used Vegetables which my kids love preferably.

These noodles are quick and easy to make. The amount of garlic used here is more as the name suggests. If you could use fresh garlic the taste will be much better.

Try this recipe with wheat noodles or any noodles of your choice.

This is the best recipe for a quick dinner or when you have a kid’s gang at home all of sudden

Which noodles to use?

Use any ramen noodle or the Hakka noodle pack. If using ramen noodles then skip the tastemaker and use only the noodles.

Let’s get the recipe here


Garlic Sesame Noodles

  • 2 Dry red chilli
  • 2 tablespoon oil/ sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon white sesame seed
  • 2 cups chopped vegetables( capsicum, carrot, onion, cabbage)
  • 1 teaspoon salt or as per taste
  • 1 teaspoon soy sauce
  • 1 tablespoon red chilli sauce
  • 1 teaspoon vinegar
  • 1 teaspoon sugar
  • 1 packet of ramen noodles or any noodles pack
  • 1/2 cup spring onion greens


  • Take a kadhai to pour oil in it, once the oil is hot enough add in red chilli
  • Add in garlic and sesame, saute for a few seconds
  • Add in the given veggies, again saute for a few seconds
  • Add in the given sauces and vinegar along with salt and sugar
  • Toss this perfectly
  • Lower the flame and meanwhile boil the noodles
  • Take a pot add salt and oil all 1 teaspoon and cook the noodles in this
  • Drain the excess water and strain
  • Add the noodles to the vegetable mixture
  • Again toss this up well
  • Serve it on the plate, top this with roasted sesame seeds and spring onion greens
  • Garlic sesame noodles are ready to be served.
  • Hope you enjoyed this simple recipe.

Thandai Spice Mix

Holi is here and finally, things are getting back to normal from the pandemic and here we all are celebrating Holi with full zest and happiness. Holi is a festival of colours, it’s a fun festival in India and people celebrate around the world.

Holi is the significance of good over evil, and this year 2022 can be considered as the one.

So coming to the recipe that I am sharing today it is a Thandai mix that is added to milk and consumed especially on holi to keep the body energized throughout the day. This mix can be consumed the whole year if you want. But summer is the time when one’s body tends to dehydrate, so have them when the weather demands.

Thandai is made of dry fruits some seeds and spices. To know how I have made this perfect recipe do check the whole blog.

Simple and easy recipe to make, why buy from a store when you have a wonderful recipe here, try this out.

I do have holi special recipe also you can check them hereThandai/ Holi special drink/mixed dry fruit drink

Malpua recipe/ How to make Malpua

Mawa / Khoya Gujiya

Have a Happy Holi

Let’s get the recipe

#purvanchaltadka #thandaimix#holispecial#foodblogger

Thandai Spice Mix


  • 2 tablespoon kaju/cashews
  • 2 tablespoon badam/almond
  • 1 tablespoon poppy seeds/khuskhus
  • 1 tablespoon saunf/fennel seeds
  • Pinch of saffron
  • 1/2 teaspoon black pepper / kali mirch
  • 1/2 teaspoon elaichi powder/Cardamom
  • 1 tablespoon dried rose petals
  • 1/2 teaspoon dalchini powder/ cinnamon
  • 1 tablespoon pista/ pistachios


  • Take grinding jar add all the given ingredients
  • Pulse it by stopping every 5 secs so that dryfruits don’t leave oil
  • Once a powder is formed stop grinding.
  • Store it in a air tight container
  • Add 1 to 2 tablespoon in a glass of milk
  • Enjoy it this season.

Chaatwali chutney/Dip/khatti meethi chutney

You are on the right page, searching for a perfect khatti meethi chutney that is simple and easy. Not like others, who have so much fancy stuff to add to this chutney, believe me with this basic ingredient you are going to make just your chaats and bhel taste like the chaatwala.

Chaatwaali chutney

The sweet, spicy and tangy flavour of this chutney will make you crave more. Made with tamarind pulp and coriander leaves to balance the taste in any chaat.

Indian chaat is Incomplete with our chutneys two most important ones are khaathi chutney n meethi chutney. Meethi chutney is made of imli/ tamarind pulp. Today we are going to cook this simple but most important chutney for any chaat.

One can store them and reuse them when required from the refrigerator. Store it in an airtight container.

Where can you use this chutney?

Best for chaat and bhel. One can add a teaspoon as a salad dressing also. Have them with samosa, batata vada and dahi vada.

Some point to remember here is the tamarind you are using has to be fresh, otherwise the smell changes.

Let’s head on to the recipe


Imli/ Tamarind/ meethi chutney


  • 100 grams imli/tamarind
  • 100 grams sugar
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon Kala namak/ black salt
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon red chilli powder


  • Take a pan to add in imli and water boil with sugar
  • Boil this for 5 minutes, off the flame and let it cool down well
  • Strain the pulp in another bowl, add in salt, Kala namak, red chilli powder, chaat masala
  • Mix this well
  • Note- adjust the masala n salt according to your taste.
  • Imli chutney is ready to use when required.
  • Store it in an airtight container when not in use.
  • Lasts for 10 to 15 days.
  • Hope you enjoyed this recipe.
  • Until then keep exploring.

Coriander chutney/ Tikhi chutney


  • Bunch of coriander leaves
  • 1-inch ginger
  • 4 to 5 garlic
  • 4 to 5 green chilli
  • 1 teaspoon jeera\ cumin seeds
  • Salt
  • 1/2 cup Water


  • Take a grinding jar
  • Add coriander leaves, green chilli, salt, ginger, garlic, cumin and water
  • Grind till smooth paste
  • Remove from a serving bowl
  • Coriander chutney is ready
  • You have the perfect chaatwali chutney now, store and use as required.

Thukpa recipe

India is a country with diverse cultures, and with this, there comes diverse food culture as well. From North to South and East to West we have thousands of recipes with so many flavours.

India has a huge population who belongs to the vegetarian category, we mostly have a vegetarian version of every non-veg recipe 😉 if not we make one.

The Himalayas is a heaven on earth or you can say crown, one of the jewels is a state like Leh and Ladakh. Today’s special recipe is from this wonderful land soupy noodles called thukpa.

Thukpa is a traditional noodle made with wheat flour. This noodle is handmade in every household here. So fresh and wholesome this thukpa is, thukpa is a staple recipe of North East India, Nepal and some regions of Uttarakhand.

So you might be guessing how is this made, no worries this website is all about food and you’ll definitely nail this one.

So, let’s get started

#purvanchaltadka #thukpa#foodblogger


Thukpa – soupy noodles


  • 1 packet of Wheat noodles boiled
  • 1 teaspoon red chilli powder
  • 11/2 teaspoon salt
  • 1 teaspoon garam masala powder
  • 3 to 4 cups of water
  • 1 teaspoon soy sauce
  • 1/2 cup capsicum
  • 1/2 cup carrots cut long
  • 1 /2 cup spring onions
  • 1/2 cup onion chopped
  • 1 tomato chopped
  • 1/2 cup cabbage chopped
  • 1 teaspoon ginger finely sliced
  • 1 teaspoon garlic finely sliced
  • 3 to 4 green chilli (long slit)
  • 1/2 cup French beans chopped
  • 1 tablespoon black pepper powder
  • 1/2 cup spring onions greens
  • 2 tablespoon oil


  • Heat a wok pour in oil, now add garlic-ginger and green chilli. Saute till light brown
  • Add in all the given veggies with red chilli powder, and garam masala powder and cook for 1 minute.
  • Pour water and let it boil
  • Meanwhile, cook the noodles in another pan. Here I have used Maggi atta noodles.
  • Once the water has boiled for 5 minutes add in salt along with soy sauce boil for a few more seconds
  • Off the flame Garnish with spring onions green.

How to serve Thukpa

Take a serving bowl pour in the soup top it with boiled noodles Sprinkle some black pepper powder and spring onions green. Thukpa is ready to be enjoyed. Wasn’t it very simple and easy? Do try this recipe, until then keep exploring…

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


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


  • 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


  • 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


  • 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.


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


  • 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


  • 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


  • 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


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


  • 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


  • 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.

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