Mawa / Khoya Gujiya

Years may come go, it’s the festival and traditions that makes us go on with life. Celebration means good food , love and happiness. All festivals be it any in the world mean get together of some sort, but from past one year the term social gathering has become a curse for all, we all know and are going through this pandemic, we all are done with it but the virus is still there, so may be it’s kind of difficult but with hope in my mind every sunset has a sunrise to follow.

We can wait few more year to celebrate festivals like we did, earlier with all positive thoughts. Holi is here , as we can’t celebrate this , but we can cook all the sweets for our loved ones.

I am posting recipes here in hope that you can atleast cook and enjoy your day.


Gujiya is a very traditional dessert in North India. Holi and Diwali are incomplete with gujiya. If one has missed out gujiya in Diwali, making them in Holi is a must.

At at home gujiya is offered to Lord Krishna as Prasad and then one starts playing Holi.

What is Gujiya?

Gujiya is a sweet dumpling made of refined flour and stuffed with sweet mawa/khoya.

Alternate to Mawa/ Khoya

You can use Suji/ Rawa Semolina in place of mawa. Jaggery/ Gudd ki gujiya are also loved my everyone in our house. I do have a recipe if you might like Purvanchal recipes for more


Mawa/ Khoya Gujiya


Ingredients you will need….

  • 200 grams khoya/ Mawa
  • 175 grams sugar (powdered)
  • 2 tablespoon sonth powder/Ginger powder
  • 1 tablespoon elaichi powder/ Cardamom powder
  • 75 grams dry fruit (powdered)
  • Ghee or oil for deep frying
  • 300 grams Refined flour
  • 2 tablespoon oil for shortening or moyan
  • 1 cup Water for kneading dough


  • Take a bowl add flour, oil and water knead a soft dough. Cover it with wet cloth and let it rest.
  • Take another bowl add khoya, sugar, dry fruit, elaichi powder and sonth powder. Mix this well. Taste the mixture and adjust sugar accordingly.
  • Stuffing for gujiya is ready and the dough also is ready.
  • Pull a small portion of the dough like lemon size and roll into a disc with the help of rolling pin.
  • Take the gujiya maker sprinkle some flour and place the rolled dough over it , add one tablespoon of the stuffing on the dough and seal it
  • Press the edges well so that the mixture doesn’t come out while frying.
  • Prepare all the gujiya in same manner and keep, cover it with wet cloth.
  • Heat kadai with oil and deep fry one to two gujiya at a time , till light brown in colour.
  • Khoya Gujiya is ready for serving.
  • Easy and simple sweet to make on any occasion. Hope you liked the recipe
  • Until then keep exploring…….

Khoya mixture

Sprinkle some flour on gujiya maker

Sprinkling flour on the gujiya maker helps the roll from sticking on it.

Baby corn Manchurian

Baby corn are so tender and delicious in taste, I can have them any how.

These Crispy ,tender ,deep fried baby corn are so yummy you can serve them in your kitty party or birthday parties.

Kids are gonna love this n will definitely ask for second serving. This is just a super snack for any time cravings. You can pack them in your kids tiffin box as well.

Simple way to make , no fuss easy recipe.

Let’s get the recipe straight away


Baby corn Manchurian

Baby Corn Manchurian



  • 1 pack of baby corn
  • 2 tablespoon rice flour
  • 1/2 teaspoon salt
  • 2 tablespoon water
  • 1 cup capsicum Chopped
  • 1/2 cup onions Chopped
  • 2 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon vinegar
  • 1 1/2 tablespoon red chili sauce
  • 1 tablespoon schezwan chutney
  • spring onion for garnish
  • 2 tablespoon more water
  • Oil for deep frying


  • Cut baby corn into pieces
  • Take a mixing bowl, add rice flour , half tablespoon salt , mix this well
  • Add in Chopped baby corn and coat well, add 2 tablespoon water and mix it well
  • Keep aside
  • Heat pan with oil, deep fry the coated baby corn till Crispy brown
  • Remove and keep aside
  • In the same pan, after taking extra oil out add ginger, garlic saute for few seconds
  • Add in onions and capsicum with a pinch of salt, give it a mix
  • Add in the given sauces along with vinegar and 2 tablespoon water
  • Now add fried baby corn and mix
  • Adjust the salt according to taste
  • Garnish with spring onions
  • Serve hot as snack or breakfast
  • Simple Baby corn Manchurian is ready
  • Until then keep exploring…….

Is there any alternate for Baby corn?

I would say yes, you can substitute baby corn with cauliflower. Gobi manchurian Do check out this recipe

Can you store them?

Yes you can store them in air tight container after deep frying in freezer

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


  • 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


  • 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…….

Pages: 1 2

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… 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…….

Chilli Paneer recipe

Eat Intelligently

That’s An ART

Indo-chinese food is the most popular street food of India. One can enjoy these Chinese cuisine with Indian tadka at every corner . Be it Metro city or a rural place. Everyone is making their own version of Chinese food with available ingredients near their Market place.

Today I am sharing with you Chilli paneer recipe.

Chilli Paneer

What is Chilli Paneer??

So, it’s basically paneer coated with cornstarch and deep fried with some green chili in the recipe.

What ingredients are required

It completely depends on your taste buds, with basic vegetables like capsicum, spring onions. You can go on to add more of your favorite one’s.

So let’s get the recipe

#foodblogger #purvanchaltadka #chillipaneer


  • 4 tablespoon cornflour
  • 1/2 cup maida
  • 1 teaspoon salt
  • 2 tablespoon schezwan chutney
  • 5 ml vinegar
  • 5 ml water
  • 1 tablespoon cornflour
  • 5 ml soy sauce
  • 1 tablespoon red chili sauce
  • 3 to 4 green chili slit long
  • 1/2 cup garlic minced
  • 1 tablespoon grated ginger
  • 2 capsicum cut in cubes
  • 1 onion cut cubes
  • 250 grams paneer cubed
  • Oil for deep frying and cooking
  • 1 cup spring onions green for garnish


  • Take a bowl add maida, cornflour and salt , mix it well
  • Coat the cubed paneer in it
  • Heat a kadhai with oil and deep fry the paneer till golden brown
  • Remove on paper towel
  • Take a small bowl add water and cornflour to form a slurry, keep this aside
  • Use the same kadhai and remove the extra oil
  • Heat it , add in green chili, garlic and ginger, saute it
  • Add in the veggies and stir
  • Add in vinegar, schezwan chutney, red chili sauce, soy sauce and salt
  • Stir it well
  • Cook for a minute
  • Now add in the slurry
  • And cook it desired consistency
  • For half a minute
  • Off the flame
  • Garnish with spring onions green
  • Your Chilli Paneer is ready to be enjoyed while it’s piping hot
  • Simple and easy recipe hope you enjoyed it
  • Until then keep exploring…….

Pages: 1 2

Dry Garlic chutney/ Lehsun Chutney powder

Ever wondered what that red chutney in your Vada pao was, which tastes so delicious and makes the vada pao more spicy. This chutney is also available in grocery shops every where in Maharashtra, guessing why Maharashtra so let me tell you Garlic chutney originates from here. Maharashtrian people are fond of eating their meals a bit spicy and this gives exact pungent taste with any thing, not necessarily you have them in Vada Pao indulge this chutney with your parathas, this goes so well.

Ingredients required for this chutney is easily available in your kitchen pantry. Simple and easy to make. Store it for months in your refrigerator and enjoy as you like. I’ll be sharing with you the exact way of making this chutney here,

After trying this recipe of Garlic chutney I am sure you’ll be drooling over this.

So, let’s get started

Garlic chutney

#foodblogger #purvanchaltadka #garlicchutney

Garlic chutney/ Lehsun ki chutney


  • 1 tablespoon oil
  • 10 to 12 garlic cloves (peeled)
  • 1 cup dried coconut (Chopped or grated)
  • 2 tablespoon white sesame seed
  • 1/2 cup kashmiri Lal mirch/ Kashmiri red chili powder
  • 1 tablespoon salt or as per taste


  • Heat oil in a pan, add in garlic saute for few seconds
  • Add in dried coconut , along with sesame seed
  • Fry all this only for a minute
  • Let it cool down completely
  • Take a mixer jar add the mixture along with red chili powder, salt
  • Pulse the mixture by few seconds then stop , pulse again till you have a coarse powder
  • If you pulse the mixture in one go , mixture starts leaving oil, which we don’t want
  • Once grinded well, it’s ready to be served
  • You can store this for month in air tight container.
  • Relish them with Vada pao or parathas
  • Adjust red chili powder according to your desired taste
  • This is kashmiri Lal mirch so you will only get the red colour with a little spiciness
  • Hope you liked this recipe
  • Until then keep exploring…….

Hot Chocolate (Premix)

Hot Chocolate is the Warmth

From inside


Winter’s require some extra warmth, what better way than cozying up in your blanket and sipping this pipping hot… Hot chocolate with some garnish on top, enjoy it with your family n loved ones. Chocolate is such a beauty that sipping or having them brings a smile on anyone’s face, do you agree with this. I would like to say one more thing here, we many a times tend to ignore the product we buy, like the brand if something is cheap one jumps to buy that, saying it’s all the same only different brands price their product according to their demand, but that’s not true if you buy a high quality product the result will also vary to a huge extend, what I am saying is buy a good brand for chocolate powder here you will notice the change.

Hot chocolate

At times kids do get bored of having their regular milk with all the protein powder, they search for something special and different. My twins started asking me for hot chocolate, which I did oblige to. So thought of storing this yummy mixture.

Made them in bulk quantity and stored it in air tight container. Now, even if I am not at home they boil the milk and add hot chocolate premix… Voila… All good to go.

Sharing with you this simple recipe of hot chocolate premix, if you have a huge craze for them make and store. Serve them to your guests on any chilling winter day,this keeps one warm.

So let’s get this Hot Chocolate Premix recipe straight away


Hot chocolate

Hot Chocolate Premix


  • 125 grams milk powder
  • 100 grams powdered sugar or according to sweetness
  • 120 grams cocoa powder
  • 85 grams cornstarch

Ingredients for garnishing

  • 2 tablespoon chocolate chips
  • whipping cream for topping (optional)

Making of premix

  • Take a mixing bowl, add in cocoa powder, milk powder, powdered sugar, cornstarch give it a nice mix
  • See that there is no lumps
  • For better result seive it
  • Store it in air tight container and freeze
  • Your premix is ready for use
  • This lasts for 2 months in freezer.
Hot chocolate topped with whipping cream

Method of making Hot chocolate using premix

  • Take a saucepan boil 250 ml milk, once it starts boiling add 1 tablespoon premix powder
  • Boil it for 1 minutes till a bit thick
  • Add one tablespoon melted chocolate or if you have any chocolate bar use it
  • Boil again
  • Off the flame
  • Take serving glass add some chocolate chips
  • Pour in the hot chocolate
  • Add more premix powder if you want it thick
  • If you wish, top it up with some generous amount of whipping cream and garnish with chocolate chips
  • If you don’t have whipped cream that’s ok skip it
  • Garnish with more chocolate chips
  • A yummy Hot chocolate is ready to served
  • Hope you liked this recipe
  • Until then keep exploring…….

Corn starch can’t be skipped in this recipe as it gives thickness to Hot chocolate. Adjust premix powder according to your desired thickness

Badam Katli / How to make Badam katli




Here’s presenting an awesome Badam katli recipe today, mind you, this will leave you drooling over. Scrumptious and delicious mithai which is easily made at home. With few ingredients easily available in your kitchen pantry.

If you just get the trick and technique right then nothing can stop you from making any recipe …that’s quite motivating 😀

So why don’t we get to the recipe….. Let’s get started


Badam katli

Badam Katli


  • 200 grams sugar
  • 250 grams badam/ almond
  • 200 grams water
  • 1 tablespoon milk
  • Pinch of saffron
  • 1 teaspoon elaichi / cardamom powder
  • 4 tablespoon ghee
  • Parchment paper/ butter paper


  • Soak Badam / almonds overnight
  • Peel the skin
  • Spread the Badam on a muslin cloth and let it dry under the fan for 4 to 5 hour’s
  • Once Badam has completely dried up blend it to a coarse powder and keep aside
  • Soak the saffron in warm milk
  • Take a heavy bottom kadhai pour water and sugar, boil it till one thread consistency
  • When you reach to the desired consistency add the powdered Badam
  • Keep the flame low and stir the mixture continuously
  • Pour in saffron milk and stir
  • Add 2 tablespoon of ghee
  • Now combine the mixture and fry for 10 to 15 minutes
  • If you find the mixture too dry after frying for 10 minutes pour in some more ghee
  • When the mixture starts leaving the kadhai and combines together, then it’s ready.
  • To check whether the mixture is ready just roll little mixture with palm if it sticks add a little ghee and fry and if it doesn’t (see the pic below) then you are good to go
  • Off the flame let it cool a bit not completely
  • Spread a parchment paper and pour the mixture
  • Take another parchment paper and place it above it
  • With the help of rolling pin spread it evenly to a desired thickness you want, take your time, relax and do this.
  • Once the mixture is evenly spread cut it into diamond shape with a cutter or knife
  • Let it cool
  • Badam katli is ready within minutes
  • Tastes just yum, mind you this will make your loved one’s go gaga on you
  • Store them in an airtight container in the refrigerator
  • Enjoy Badam katli, when you have a sweet craving
  • Did you like the recipe? Comment down below
  • This also marks my 3 years journey with food blogging….
  • Until then keep exploring……..

Eggless Pineapple cake

Baking cake’s don’t require any occasion for me atleast, if you feel like having a cake just bake them up, that’s how simple it is.

Pineapple cake tastes yummy and smells too yummy… I mean the flavor of pineapple is just drooling , if you are not a pineapple cake fan I bet after trying out this recipe you will be one.

We all have heard this baking is a science… Right!! But how many of you took it seriously… I would like to share my experience here, being foodie I did have habit of not measuring things and just going with my gut feeling, same stuff I did with baking also, slowly improvised myself…. Now not a pinch of ingredient goes

extra in my baking process.

Baking sounds fun, but with perfect recipe and measurements.

Here’s a full proof, no fail recipe of pineapple cake a eggless one as this is vegetarian blog and I am a veggie.

So, let’s get started

Pineapple cake

#purvanchaltadka #pineapplecake #egglesscake#foodblogger

Eggless Pineapple cake

Ingredients for sponge:

  • 240 grams Maida/ Refined flour
  • 180 grams powdered sugar
  • 120 grams milk powder
  • 125 grams milk
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon /5 ml pineapple essence
  • 125 grams unsalted butter
  • 1 teaspoon lemon juice

Ingredients for icing on cake

  • 250 grams non-dairy whipping cream
  • 1 teaspoon yellow colour
  • 3 to 4 tablespoon pineapple crush

Method for sponge :

  • Take a dry bowl add in maida, baking powder, baking soda mix well or strain twice so that the baking soda and powder is mixed well
  • Now in another bowl add butter, milk powder, milk, powdered sugar. Whisk this really well for like 2 minutes.
  • Now, after that mix the wet ingredients in dry one’s but little at a time
  • Once you have incorporated everything well
  • Preheat the oven at 160 degrees for 10 minutes
  • Once the oven is ready add the lemon juice ,pineapple essence in the batter and gently mix it
  • Grease your 8 inch cake tin with butter and line it with parchment paper
  • Pour the batter in the tin and bake for 35 minutes on 160 degrees
  • After 35 minutes your sponge is done, remove and let cool down completely, for about 3 to 4 hours

Method for icing the cake :

  • After cooling the cake cut in into 2 layer with a bread knife
  • Soak both the cut layers with sugar syrup (1 cup water and 1 tablespoon sugar boil and cool, then use it) and keep it aside
  • Whip the cream on a high speed with double blender till peaks are formed
  • Take half in a bowl add pineapple crush and mix, this will be filled between the layers
  • With rest of the whipped cream add yellow colour and mix it for the outer coating

Assembling of the pineapple cake

  • Pour a spoon of whip cream on the surface of table or cardboard so that the cake doesn’t shift from its place while giving finishing touch
  • Place one layer on the cream press a bit apply sugar syrup if you haven’t, now spread the pineapple crush whip cream on the layer with a spatula
  • Place the other layer repeat the process
  • Shape the edges of the cake
  • Start applying yellow whipping cream on the whole cake and cover it perfectly
  • Using piping bag and any desired nozzle give design
  • For red whipped cream take a little white cream add red colour and mix that’s it
  • Pineapple cake is ready to be enjoyed
  • Try this recipe and do let me know in the comment section below

Note –

  • If the batter is too thick you can add 5 ml milk more to it.
  • Pineapple crush depends on your taste you can add more or less.
  • You know your oven best, so set the temperature to which it works best is 180 degree to 160 degree
  • My cake starts to burn at 180 degree so I bake at 160 degree
  • Don’t keep opening the oven to check on the cake , this will stop the sponge from rising perfectly.

Rating: 1 out of 5.

Kacchi Haldi ki sabzi /Raw turmeric curry

“The only people who see the whole picture are the one’s

who step out of the frame”

-Salman Rushdie

Kacchi haldi ki sabzi

Haldi ki sabzi is a common dish in Rajasthani household. Tastes awesome and full of nutrition.

Making this sabzi is quite simple, with a little perfect recipe.

Haldi/turmeric is good for bones,Immunity booster .

Made specially during winters as this is the time when Kacchi haldi is available in market.

This recipe is made with Desi ghee to mild the strong aroma of haldi and tastes much better.

While peeling the skin of haldi you have to be careful with not wearing any whites and cover your hands with gloves, unless you are OK with all yellow palm.

I would suggest to serve this sabzi like you serve any side dish or chutney, as one won’t be able to consume haldi sabzi like a curry.

#purvanchaltadka #foodblogger#haldisubzi#turmericcurry

Let’s get the recipe now

Kacchi haldi ki sabzi

Ingredients :

  • 100grams raw turmeric /kacchi haldi
  • 3 lavang/clove
  • 2 Kali mirch/black peppercorns
  • 1 green elaichi
  • 1 inch dalchini stick
  • 1/4 tablespoon jeera /cumin seeds
  • 2 onions chopped
  • 2 tablespoon garlic chopped
  • 1 teaspoon grated ginger
  • 1 cup yogurt
  • 1 tablespoon garam masala powder
  • 1 1/2 tablespoon coriander powder
  • Salt as per taste
  • 4 to 5 tablespoon ghee and some more for deep frying
  • 1 chopped tomato
  • 1/2 cup green peas
  • coriander leaves for garnishing

Some detailed pictures here


  • First peel and clean the turmeric with a peeler
  • wash them and chop it fine
  • Remember to wear your gloves on, as haldi stains your hand
  • After chopping haldi fine, heat a kadhai or wok with ghee and deep fry chopped haldi till golden brown
  • Set aside
  • Take a bowl add yogurt ,add in coriander powder, red chilli powder ,garam masala powder and mix it well, set this mixture aside
  • Heat the same kadhai or wok add ghee let it heat up a bit
  • Add kali mirch, lavang, green cardamom, dalchini and jeera let it splutter
  • Add chopped onions and saute for a minute
  • add grated ginger and let it cook
  • Now, add chopped garlic and cook
  • once all this is done add in the fried haldi
  • Mix well
  • Lower the flame, add in the yogurt mixture and keep stirring constantly
  • Add green peas , cover and cook till the peas are done
  • Open the lid, add in chopped tomato and salt
  • Cook for another 1 minute
  • Garnish with coriander leaves
  • Serve hot or store in the refrigerator
  • This is good for a week in an air tight container
  • Spicy and simple recipe this is, hope you liked it
  • Serve it with rotis
  • Until then keep exploring…….

Rating: 1 out of 5.

How to clean Copper vessels

“Wherever you are is the the entry point.”


Copper glass /jar

Not very long ago, if you have ever visited to your ancestral home with your granny’s and great grandma along. Somewhere in the corner of the house there was this small pot which used to be filled with water and kept.

As a child I would wonder, why our granny is still using these old fashioned utensils, whereas now we have so many filters and fancy bottle in the market. Don’t they feel like upgrading things?? The child in me wondering… I read somewhere change is the way of life and look at them 🤔…….my granny looking at me and saying ye Healthy h tere language meh (it’s healthy in your language)

Suddenly in our society being connected to once culture and tradition was considered old fashioned and orthodox, we started emulating others. One should take pride in his/her culture.

Now, people are going back to their grandma for culture, tradition and food, every tradition has a logical reason behind it and it’s been proven scientifically as well.

Copper pot

Our body contains 70% water. In olden days our ancestors use to purify water in copper vessels, which we in today’s world are looking forward to and our ancestors have nailed it…. Right!!

How to clean Copper Vessels

  • Rub pitambari on the vessel and keep for 10 minutes and wash(pitambari is available in every Indian store used for cleaning silver vessels)
  • Rub baking soda and vinegar on the vessel by making a paste out of it
  • Rub lemon and salt

Use and benefits of Copper vessels

  • Copper vessels are used for cooking
  • Many Indian temples still use copper vessels to cook Mahaprasad
  • Water is stored in them overnight
  • It boosts immunity
  • Helps digestion

Scientifically proven

  • When water is stored in copper vessels it goes through natural purification and this kills bacteria, fungi, algae.
  • By storing overnight you get completely purified water, which is the need of the hour with such a huge amount of pollution around.
  • Major disease occur from impure water.
  • So what are you thinking off get up and get all your granny’s copper vessels 😁back or just buy them.
  • Be safe and healthy
  • Hope you liked this blog.
  • Until then keep exploring…….

Rating: 5 out of 5.

Bhagar recipe /sama chawal pulao

Good Food


Happy Stomach

~sadhana mishra

Sama chawal is also known as barnyard millet. This dish is more popular among Maharashtra region. Main fasting recipe of everyone here is bhagar.

Wholesome and full of nutrition. This keeps you full for longer time. Best during Navratri fasting. Call it pulao or bhagar but the recipe fulfills one completely.


Cooking bhagar is very simple and cooks up within 10 minutes.

This recipe is also a good idea for kids lunch box or during long travels. I do cook them up on any lazy day when you don’t feel like spending much time in the kitchen.

Though in many parts of Purvanchal region people don’t consume Sama chawal during fasting, including me. But it’s best for people who eat this during fasting or any day cooking.

Let’s get the recipe card


Bhagar/Sama chawal pulao


  • 1 cup bhagar/sama chawal
  • 2 cup water
  • 3 to 4 tablespoon ghee/ groundnut oil
  • 1 1/2 teaspoon sendha namak or as per taste
  • 2 tablespoon roasted peanuts
  • 1 tablespoon kaju / cashews
  • 1/2 tablespoon jeera / cumin
  • 2 green chillies chopped
  • 1 potato chopped
  • 1 teaspoon lemon juice
  • Water for rinsing the bhagar


  • Rinse the millet well and throw the water, keep aside
  • Heat pan with ghee
  • Add jeera, green chili. Saute
  • Add chopped potato
  • Add roasted peanuts and kaju
  • Cover and cook for 1 minute
  • Open the lid and give it a nice mix
  • Add bhagar with 2 cups of water
  • Mix well
  • Add sendha namak
  • Cover and cook for 5 minutes
  • Open the lid add lemon juice, give it a nice mix
  • Garnish with coriander leaves
  • Serve hot
  • Bhagar is ready to enjoy any fasting day or just as dinner.
  • Hope you enjoyed this simple recipe
  • Until then keep exploring…….

Note- Measurement for 1 cup Bhagar is 2 cup water. You can adjust accordingly. Jeera also is optional if you don’t consume during fasting.

Rating: 1 out of 5.

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