Parwal ki mithai

Desi Se Accha,

Kuch Nahi

Traveling makes one wiser and stronger, who doesn’t love taking trips to beautiful destination. Today I am taking you to Uttar Pradesh state through this post and showcasing how a simple vegetable can be transformed into an awesome dessert or mithai.

Parwal ki mithai

Parwal or point gourd as the name suggests is full of nutrition. This veggie can be consumed both savoury and sweet,a very common vegetable in every Indian household.

To be very frank I am not a Parwal fan at all just don’t like the seeds in it, now you might think who eats seeds but let me tell you in my house my in-laws are crazy for this so I don’t scope out the pulp or the seed while making sabzi. But here in this case one has to scope out the pulp and stuff khoya which I am loving 😄

A very simple and easy recipe to make on any festival. Make them prior to the festive day and serve it chilled, taste awesome. Trust me on this and do give it a try.

These yummy mithai are a common scene in Uttar Pradesh and Bihar. If ever you have visited to kachori gali of Kashi Vishwanath temple one will notice these sweet in every sweet shop, simple and delicious recipe.

Let’s get the recipe card here


Parwal Ki Mithai


  • 3 parwals/point gourd
  • 100 grams khoya
  • 3 tablespoon powdered sugar(adjust according to taste)
  • 1/2 teaspoon elaichi powder/cardamom
  • 2 tablespoon dry fruit powder(cashews + almonds)
  • 2 cups water
  • 1/2 cup sugar


  • Scrape skin of the parwal
  • Slit parwals in the center and gently scoop the pulp out, now wash them
  • Boil water ,add sugar bring this to one thread consistence(just like gulab jamun syrup)
  • Add the slit parwals and cover with a lid
  • Cook for 2 minutes, that’s enough other wise parwals will be overcooked
  • Remove them from the syrup and let parwal cool completely, drain excess of sugar syrup out by gently squeezing them
  • Take a bowl add khoya, sugar, dry fruit powder and elaichi powder
  • Mix it well
  • Gently, stuff this mixture into these parwals
  • Garnish with some chopped almonds or silver vark if you have
  • Parwal ki mithai is ready in minutes ,isn’t this easy one
  • Do give it a try and let me know in the comment section
  • Until then keep exploring…….

Rating: 1 out of 5.

Boondi Kheer Recipe

Kuch Toh Meetha Hojaye

Often times we have to deal with leftover food be it savoury or meetha. This festive season I was left with meetha boondi which, when was fresh was consumed quickly as I stored it in refrigerator so that it’s shelf life increases, no one… Literally no one is interested in eating them. Now I can’t waste this, so just thought of turning these boondis into something fresh creamy and subtle. You can have them cold or hot.

Boondi kheer

Boondi kheer balances the sweetness, there is no excess of sugary taste due to the milk added in it.

This kheer is a fusion recipe to surprise your guests or loved ones.

Serves well on all the festive season, as the Indian festival are around the corner, do try this scrumptious Boondi kheer.

This kheer is completely rich in taste as we have added dry fruit, milk powder and milk.

Detailed recipe card is here


Boondi Kheer


  • 2 cup milk
  • 1 cup milk powder
  • 1/2 cup dry fruit powder (almond n cashews)
  • 1 1/2 cup boondi (sweet)
  • 1/2 teaspoon elaichi powder
  • Pinch of saffron strands
  • 2 tablespoon sugar or as per taste


  • Take pan, boil milk for 1 minute
  • Add saffron strands
  • Add milk powder and stir
  • Keep the flame low
  • Add dry fruit powder
  • Mix well
  • Now add in Boondi
  • Add in elaichi powder and sugar
  • Boil for few minutes (2 minutes)
  • Off the flame
  • Let the kheer cool down, as it cools kheer tends to thicken due to boondis
  • Creamy and thick boondi kheer is ready
  • Milk powder and dry fruit powder gives this kheer an extra flavour and texture.
  • Boondi ki kheer is ready to be served
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Macaroni salad

Skip the diet just eat healthy…


Origin of macaroni salad is from Hawaii island, where these elbow macaroni salad is a staple food. Crunchy and creamy, this salad is delight to serve during summer’s. Variations are unlimited with macaroni. Toss them with your regional veggies with a dollop of mayonnaise. Though no one really knows how this salad was invented. But macaroni pasta belongs to Italy and macaroni salad I guess is from Hawaii island or say America. Anyways we won’t argue on this as who ever invented these yummy salad was definitely a foodie, just like us

Macaroni salads are loved by many now a days and the main medium through which these salads were introduced to local people in India I would say is weddings. At least my in-laws know them from this only. It’s not only a kids favourite but also our old generation is loving this.

Lately I have been cooking this salad for everyone in the house. This is same as cold pasta. Just love the taste a perfect summer salad according to me.

So let’s get the recipe card


Macaroni salad

Ingredients :

  • 1 1/2 cup macaroni
  • 2 to 3 tablespoon of mayonnaise or more
  • 1 tablespoon oil
  • 1 tablespoon black pepper powder /kali mirch
  • 1/2 cup sliced cabbage
  • 1 cup onion or spring onions
  • 1/2 cup cucumber cut in cubes
  • 1/2 cup capsicum chopped
  • 1 tomato chopped
  • 1/2 cup coriander leaves
  • Salt as per taste
  • 1 tomato chopped

Method :

  • Boil water in a pan with little oil n salt ,once it starts boiling add macaroni and cook for 2 minutes
  • Drain and pour cold water on the macaroni
  • Now take a bowl add in all the given veggies
  • Add cooked macaroni
  • Toss this up
  • Add mayonnaise, salt n black pepper powder
  • Along with coriander leaves
  • Mix all this up very well
  • Refrigerate it before serving
  • Your perfect summer salad is ready for indulgence
  • Hope you will enjoy this recipe
  • Do let me know in the comments
  • Until then keep exploring…….

For more salad recipes do click here 👇


Rating: 1 out of 5.

Soya Paneer Tikki

Come Join Us, In

Sharing These Tikkis

Would you really like to know the difference between Tikki and cutlet?


Let me answer this if you still know,

Tikki is basically shallow fried and cutlet is deep fried. That’s the difference they have.

Soya paneer tikki as the name is a wholesome snack for any occasion.

You can make these tikkis and freeze them as well, just shallow fry when required.

Serves well with coriander chutney.

Paneer and soybean chunks are fully protein packed, this keeps one full for a long time.

We love using mini chunks,rather than the big ones.As the taste differs a lot with mini ones.I am using Nutrela soy chunks here a brand that I have trusted for long.

This recipe will be loved by all in the house, that’s my bet to you.

For binding these together I have used chickpea flour here.

Soya paneer tikki

So, let’s get started with the recipe


Soya Paneer Tikki


  • 1 cup paneer (grated)
  • 1 cup soya chunks (boiled,squeezed and grinded)
  • 1/2 cup onion chopped
  • 1/2 cup grated carrot
  • 1/2 cup chopped capsicum
  • 1 tablespoon coriander leaves
  • 2 green chillies chopped
  • 1/2 tablespoon kashmiri red chilli powder
  • 1 1/2 tablespoon dhaniya/coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon jeera/cumin powder
  • 1/4 tablespoon black salt/kala namak
  • Salt as per taste
  • 1/2 chickpea flour/besan as per requirement
  • 1/4 tablespoon amchur/dried mango powder
  • 1 tablespoon ginger-garlic paste
  • Oil for frying


  • Take a bowl add grated paneer and soybean (grind to a paste)
  • Mix,then add the veggies and given masala
  • Add salt with chickpea flour
  • Mix all this very well
  • Adjust the chickpea flour as per requirement, if the mixture is not binding well
  • Now heat a tawa
  • Make small tikkis of the mixture
  • Drizzle some oil on tawa and cook tikkis
  • Cook till golden brown in colour
  • Once they all are fried well
  • Serve them with coriander chutney and enjoy this lip-smacking tikkis in all the weathers with your hot cup of tea.
  • This is really a very simple tikkis recipe
  • Only the list of ingredients looks lengthy
  • Rest the process is simple which you can understand after reading.
  • Hope this recipe was interesting for you and if you have tried it do mention me or tag me #purvanchaltadka
  • Until then keep exploring…….

Rating: 1 out of 5.

Chocolate cup balls

Anything Is Good

If It’s Made With Chocolate

By- Jo Brand

Chocolate cup balls

I guess we all here are chocolate lovers be it light or dark chocolate. Cooking with chocolate is always fun and in this process you can get your kids involved.

Making chocolate balls are a complete fun process but making the cups can get a bit tricky as they tend to break fast.

If the weather you are working is hot, take special care for the chocolate cups, rest everything is simple.

This can be served at kids birthday party or kitty party. Will definitely be an eye catcher with the guests.

Make these chocolate cup balls two days prior, so that you don’t have to rush in the last moment.

So let’s see what goes in making these yummy chocolate cup balls…


Chocolate Cup Balls

Ingredients :

  • 2 large pack Good day biscuits (or any biscuit)
  • 1 cup milk
  • 1 tablespoon vanilla essence
  • 300 grams melted dark chocolate
  • 2 variety of sprinklers
  • Chocolate syrup for garnish (optional)

Method :

  • Crush biscuits and grind to fine powder
  • Place them in a mixing bowl
  • Knead a soft dough using milk,vanilla essence
  • Roll them into small balls
  • Let them set for 1 hour in refrigerator
  • Meanwhile coat cupcake liners or cups with melted chocolate
  • It should be thick base
  • Flip the cup upside down and let the excess chocolate drip
  • Let this cup set in refrigerator for 1 hour or 2
  • After 2 hours bring cups out of the refrigerator
  • And gently remove the cups without breaking them, this is a bit tricky if one is doing it for the first time.
  • Be patient and do
  • Once the cups are out of the liner, place them again in the refrigerator, so that it doesn’t melt.
  • Getting to the biscuit balls
  • After 1 hour dip the balls in melted chocolate and coat it well on all sides
  • Roll it into sprinklers and place them in a plate to dry
  • When all the balls are coated well, remove the chocolate cups from the refrigerator and place these balls in them
  • Drizzle with some chocolate syrup if you wish
  • Serve them just before the party begins
  • Enjoy this chocolaty cups
  • Hope you enjoyed this recipe do comment and let me know
  • Until then keep exploring…….

Rating: 1 out of 5.

Lauki Barfi/Bottlegourd sweet

Food Is The Ingredient

That Binds Us Together

Lauki barfi is a complete Desi mithai which one could find in every sweet shop in Purvanchal.

Lauki is grown in abundance in this region, so this sweet was common among rich and poor. Though it’s vanishing now, as many don’t prefer eating them anymore. I can remember my childhood day’s when we use to go for marriages and this mithai was served, where as a kiddo I did not like this mithai after knowing that it was made with lauki 😀

“The older you are the wiser ” and now I realize it value. My son loves this mithai and my daughter is still shying away from this barfi.

In good old days this mithai was made with sugar syrup only, which made them really very hard. The reason for this was to make them last for months, as this was send with daughters as their goodies after marriage and in those days returning to mother’s place after marriage was not imagined coz no way of transportation was there during those times.

But as time has passed on this recipe has changed a bit by using mawa. Which does enhance the taste a lot, but the shelf life is restricted. I am so happy to be writing about this yummy mithai and saving the recipe for next generation to come.

So let’s get the recipe


Lauki Barfi

Lauki ki Barfi


  • half kg lauki grated and seeds removed
  • half kg mawa/khoya
  • 100 grams sugar or as per sweetness
  • 4 tablespoon ghee
  • 1 tbsp elaichi powder
  • few drops kewra essence(optional)
  • Green colour this is optional
  • kaju/cashewnuts for garnishing


  • Heat kadhai with ghee,saute lauki till light brown in colour
  • Add sugar and let it melt,flame should be medium
  • Once sugar has melted completely and starts drying
  • Add in mawa/khoya and cook till the mixture dries up completely leaving the pans sides.
  • off the flame and add in kewra essence,elaichi powder and green colour
  • Mix it very well
  • Grease a plate and spread the mixture evenly
  • spread kaju on the mixture
  • apply a cut on the mixture when it is still hot
  • Chill it in the refrigerator for one hour
  • cut into pieces and serve
  • This mithai I had made on Krishna Janmasthami as bhog.
  • A simple and easy homemade is ready for all the festive occasions.
  • Hope you loved this this recipe,do like and comment your views.
  • you can even give star rating to the recipe,this could make my day.
  • Thanks for stopping by and reading till here
  • Until then keep exploring…….
  • You can notice colour differnce in the barfi as after refrigeration ghee makes the colur light.

Rating: 1 out of 5.

Paneer tikka sashlik

“Food is Fuel”

Making of paneer tikka is very simple with a few points to remember if you want that hotel style paneer tikka sashlik.

By following a perfect recipe you can definitely get that scrumptious taste at home as well.

Key ingredient for tikka is mustard oil, yes this oil gives you the exact flavour and the smoky texture. If you switch using mustard oil I guess the taste will differ a lot.

This recipe is a famous one for any North Indian restos as north Indian do love using mustard oil in their food.

A protein packed snack for any time, which keeps one full. Here your favorite veggies are marinated with mixture of curd along with paneer and what exactly the mixture is that you will know in the recipe card, so let’s get started…


Paneer tikka

Paneer Tikka sashlik

  • 1 cup Paneer cubes
  • 1 cup shimla mirch/capsicum chopped in square
  • 1 cup onion chopped in square
  • 1 cup tomato chopped in cubes n pulp removed
  • Butter for grilling
  • 1/2 cup mustard oil
  • 1 cup curd
  • 2 tablespoon besan /chickpea flour
  • 1/4 teaspoon jeera powder
  • 1/2 tablespoon coriander powder /dhaniya powder
  • 1/2 tablespoon kashmiri red chilli powder
  • 1/4 tablespoon kasuri methi
  • 1 tablespoon salt or as per taste
  • 1 tablespoon garam masala powder


  • Take a bowl add in curd,now add besan, coriander powder, jeera powder, kashmiri red chilli, salt, garam masala powder, kasuri methi and mustard oil and mix it
  • Mixture for tikka is ready
  • Now,add the chopped veggies in this bowl with paneer and coat well
  • Leave it for an hour
  • After an hour prick the veggies and paneer in skewers
  • Heat griddle or tawa
  • Apply butter, place the skewers on them
  • Keep applying butter on all sides
  • Grill till golden brown
  • Take on a plate drizzle with lemon juice and mayonnaise
  • Serve them hot
  • Paneer tikka is ready
  • Hope you loved this simple recipe for more do visit again.
  • Until then keep exploring…….
  • Mustard oil gives that smoky flavour to this tikka just like hotels so don’t skip using it.

Rating: 1 out of 5.

Creamy Carrot Soup

“Laughter is brightest

Where food is best”

-Irish Proverb

Carrot soups are creamy, lite and healthy one. Best way to make your kids have their carrots. As this dish does have potato for that creamy texture.

A perfect winter soup or for any lazy Sunday when one doesn’t want to cook, this healthy soup can be served with some of your favorite breads.

Making carrot soup is quite easy process. Just involves carrots, potatoes and some spices to get that taste. This soup can be made and stored in the refrigerator and warm it up before serving.

Carrots are good for eyesight and skin.

My daughter is not fond of eating vegetables and carrots I think she’ll never ever dream of eating, this is the only way to make her eat. Actually she was convinced of the potatoes been used here. What else will any mother want when your kids start eating more healthy food.

Coming to the recipe here, let’s get started


Creamy Carrot soup

Carrot soup


  • 4 carrots chopped
  • 1 potato chopped
  • 1 onion chopped
  • 5 – 7 garlic cloves
  • 1 bay leaf
  • 2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon black pepper powder
  • 2 cups water
  • 1 tablespoon salt or as per taste


  • Heat butter and oil in a pan
  • Add bay leaf, garlic and saute
  • Add chopped onions, carrots and potatoes saute till light brown in colour
  • Pour water,close the lid and cook for 5 minutes
  • Let the mixture cool down completely
  • Grind it to a fine paste
  • Strain the pulp
  • Reheat in the same pan pour in the grinded mixture, add in water for desired consistency, with salt
  • Add butter and boil for 1 minute
  • Sprinkle black pepper powder
  • Serve it hot
  • With some croutons
  • Potato gives a creamy texture to the soup
  • If you wish you can skip using potato,instead use cornflour for the creamy texture
  • Here’s a lovely carrot soup ready for indulgence
  • Hope you liked this recipe
  • Until then keep exploring……

Rating: 1 out of 5.

Jamun juice

The Darker The Berry,

The Sweeter The Juice

-By Thomas Jefferson

Have you tried this Jamun juice yet, here’s a simple recipe that you can use to store or make a drink instantly. Only few things one has to follow for the shelf life of this drink.

Welcome to my blog and thanks a lot for stopping by. Hope you love this recipe, do let me know through your comments.

Jamun or Java plum are seasonal fruit of India, one can find them during rainy season from June to September.

This is a local fruit grown here with a lovely taste and health benefits.

One can usually find them served in green leaves sprinkled with kala namak or black salt and believe me this tastes yum.

Here’s the recipe card for making a healthy drink with Kala Jamun


Kala Jamun juice

Kala Jamun juice


  • 1 cup de-seeded jamun/java plum
  • 1/4 cup sugar (or according to taste)
  • 1/4 tablespoon jeera powder /cumin
  • 1/4 tablespoon Kala namak /black salt (optional)
  • 1 tablespoon lemon juice
  • 1 cup water


  • Boil Jamun with water and sugar, for 2 minutes
  • Let it cool down completely
  • If you haven’t de-seeded the Jamun, do it after boiling
  • Pour the mixture in a blender
  • Add jeera powder, lemon juice and salt
  • Blend on high speed
  • Strain the Jamun pulp
  • This pulp is thick
  • store it in air tight container
  • And dilute it with water when serving
  • This stays fresh for a week, if you have boiled.
  • Serve it chilled
  • Kala Jamun juice is ready in this lovely weather.
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Peanut salad

Create Healthy Habits

Not Restrictions”

Peanut is also mungphali, badam, shengdana and many more as India is a country of different languages. Peanut or mungphali were highly recommended by our ancestors to include in our diet or just have them as timepass. Did you ever imagine why? As they knew the health benefits this peanut/mungphali gave.

Peanut salad

I remember munching on peanuts while catching my local train to work, cheap and healthy and one more thing to note it supported our local vendors. Can’t forget how during rainy season vendors would sit with this small basket of peanuts and kept them warm with little coal burning around.

Have peanuts /mungphali in any form boiled or roasted it works well with the body. Only thing is burn your calories as well, as ancestors never settled they kept working be it our grannies or grandpa.

I think this is one of the best ways to indulge kids in eating salad in the name of peanuts 😆

So let’s get this simple and no fuss salad recipe straight away

#purvanchaltadka #peanutsalad#saladrecipe#foodblogger

Peanut salad


  • 1/2 cup chopped carrot
  • 1 tomato chopped
  • 1/2 onion chopped
  • 1 cup roasted peanuts
  • 1/2 green chilli chopped
  • Some freshly chopped coriander leaves
  • 1/4 Kala namak
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cucumber
  • 1/4 teaspoon salt
  • 1/2 teaspoon jeera powder


  • Take a large bowl mix all the given ingredient
  • Peanut salad is ready to be served
  • Enjoy this yummy salad
  • Hope you loved this simple recipe
  • Until then keep exploring……..

Rating: 1 out of 5.

Mango smoothie

A Healthy Outside

Starts From Inside.”

By Robert Urich

What do you have as an energy drink after a lovely walk or workout… Some protein powder, I would suggest you to have this healthy smoothie as it has no preservatives and is freshly made with fresh fruits available in the house.

Mango smoothie

My son is a lover of all types of smoothie and milkshakes. This was also his favorite one. After finishing his regular exercise he craves for this.

Smoothie are made with raw fruits and vegetables with your favorite ice-cream, milk and yoghurt as the base same as milkshake.

There are green smoothie with spinach or kale, point is that you can explore with your smoothie.

Today’s smoothie is with mango and banana, instead of Greek yogurt I have used regular curd here.

You can check out my Mango lassi drink hereMango lassi recipe

So let’s get the recipe card


Mango smoothie


  • 2 banana
  • 1 cup mango pulp
  • 1/2 cup curd
  • Vanilla essence (optional)
  • 1 tablespoon sugar (or as per taste)
  • Garnish with some chocolate syrup


  • Take blender add all the given ingredient and blend on high speed
  • Pour it in a glass and serve with or without ice cube
  • Serve chilled or at room temperature
  • Smoothie recipes are so very simple and easy to make.
  • Include them in your daily diet on daily basis.
  • Hope you loved this simple recipe for more do visit again.
  • Until then keep exploring…….

People who love some kind of essence in their drink can opt for vanilla essence,otherwise skip it

Rating: 1 out of 5.

Kala Jamun ice-cream

“Forget Art. Put Your Trust In Ice-Cream”

BY~ Charles Baxter

I can understand their are many people who are a bit adventurous and would go to an extent to try eating new things.Unless you don’t explore how will you know what you like or dislike.

Jamun ice-cream is one such flavour which very few people like to try,some don’t like playing with their favorite ice-cream flavours.

This recipe was a hit with my husband, but my kids did try it once they love their chocolate flavor 😁I am not forcing anybody….

Coming to the recipe this is a creamy and velvety ice-cream with that Jamun punch.

So let’s get the recipe


Kala Jamun ice-cream


  • 400 grams cream
  • 250 gram milkmaid
  • 1 tablespoon vanilla essence
  • 1 cup Kala Jamun pulp
  • 1 cup sugar
  • Sprinklers for garnish(optional)


  • Take saucepan boil water in it
  • Add sugar and kala jamun
  • Boil for 2 minutes,let it cool and deseed
  • blend it to a paste
  • Pour the cream in a large mixing bowl
  • Add milkmaid and blend it together
  • Add in the Jamun pulp and vanilla essence
  • Mix this well
  • Now, using an electric beater whisk this mixture for 10 minutes on high speed
  • Cover the bowl with a lid or aluminum foil and freeze it
  • After 2 hours remove the ice-cream and whisk it for another 5 minutes
  • Cover and keep
  • Repeat this process for 3 times and after the 3 time whisking, pour the ice-cream in an airtight container
  • Freeze it for 5 to 6 hours
  • Next day before serving remove and keep the ice-cream out for 5 minutes, that’s it
  • Scoop out your Kala Jamun ice-cream garnish with sprinklers and enjoy
  • Hope you loved this simple recipe
  • Until then keep exploring…….
kala jamun

Rating: 1 out of 5.

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