Mango lassi recipe


Lassis are in high demand during summer’s. Every household tries to recreate new recipes to match the tastes buds of our loved ones. So, today it’s mango lassi for everyone. A simple and no fuss recipe to try.

Mango lassi

In my recipes I mostly try to avoid using food colour, as we already intake all these preservatives from the packed food.

Lassi is a traditional drink in India ,flavored with fruits, mint or be it salty. Lassi is an yoghurt based drink. Mango lassi is just like having milkshake.

Drinking Lassi has it’s own benefits. If one is suffering from acidity then this is the best drink for them. Lassi is good for digestion and skin.

Lassi is made with curd, add water to the curd and whisk is, dilute it and Lassi is ready. Add your flavor like if you want it salty or sweet.

Let’s get the recipe

#mangolassi#foodbloggers#indianfoodblogger#purvanchalstadka

Mango lassi

Ingredients

  • 1 cup curd or buttermilk
  • 1 cup mango pulp
  • 1/2 teaspoon elaichi powder
  • 1/2 sugar or as per taste
  • Few drops of mango essence
  • Some chopped pistachios for garnish

Method

  • Take a blender jar, pour curd or buttermilk, mango pulp, elaichi powder, sugar and mango essence
  • Blend it for 1 minute
  • Pour it in the glass
  • Garnish with pistachios
  • Serve it chilled
  • Enjoy your mango lassi
  • Until then keep exploring…….

Rating: 1 out of 5.

Do Rate Us….

How to make Milk powder


Milk powder that too home made, sounds too much right, but trust me I did try to make milk powder and the result was amazing.

Never thought that milk powder can be made at home. A simple process is involved and you are good to go.

Pure and preservative free. This can be used in making kheer, mithai and so many desserts. My son is eating it straight away and enjoying it, says just keep it for me.

Having said that let’s get the recipe

#purvanchalstadka#milkpowder#homemaderecipes#foodblogger#indianfoodblogger

Milk Powder

Milk powder

Ingredients

  • 1 litre milk
  • 1/2 cup sugar

Method

  • Take a large kadhai and start boiling the milk
  • Boil the milk on medium flame
  • Stir it continuously
  • Boil till milk solidifies ,just like khoya
  • Once khoya is formed let it cool down
  • Spread it on a plate and sundry it
  • I have sun-dried it only one day as it’s month of May and in India it is summer.
  • After sundrying grind it to fine powder by adding sugar in it
  • Powder has to be fine
  • Your Milk powder is ready
  • Store it in an air tight container
  • This goes for a month in room temperature

Tandoori Whole wheat paneer kulcha recipe


Not able to reach out to restos and feel like having kulcha but still we want it to be nutritional, so instead of using maida or refined flour here we are using whole wheat flour to make kulcha .Loaded with ghee and stuffed with paneer.

Kulcha is a north Indian cuisine, especially Punjab and when you talk about Punjab ghee can’t be ignored. North Indian like their recipes to be healthy and heavy. With heavy here I mean loads of ghee.

Purvanchal’s Tadka

Coming to the recipe here wheat flour is mixed with salt, baking soda, oil and water. Then stuffed with paneer masala .So if read till here, do check out the recipe

#kulcha #wheatflourrecipes#paratha#indianbread#foodblogger#indianfoodblogger

Whole wheat kulcha

Ingredients

For dough

  • 1 cup wheat flour
  • 1/2 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 3 tablespoon curd
  • 1 tablespoon salt
  • 1/2 cup oil
  • 1 tablespoon kalonji
  • 1 tablespoon coriander leaves

For paneer stuffing

  • 1 cup grated paneer
  • 2 green chilli chopped
  • 1 onion chopped
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoon coriander leaves
  • 1/2 tablespoon salt
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon garam masala powder
  • 1/4 tablespoon Red chilli powder
  • 1/4 tablespoon amchur powder

Method

  • Take a bowl add flour, milk, curd, oil, salt,baking soda and water
  • Knead soft dough
  • Cover and keep for half an hour
  • Meanwhile make the stuffing, take another bowl add grated paneer, green chillies, onions, salt, coriander powder, red chilli powder, garam masala powder ,amchur powder, coriander leaves and ginger garlic paste
  • Mix it well, the stuffing for kulcha is ready
  • Now take small lemon size dough and roll it down and stuff one tablespoon paneer mixture and pinch it together by sealing the edges
  • Roll it long in size
  • Apply water on one side, sprinkle kalonji and chopped coriander leaves, press it with rolling pin
  • Heat the tawa, pick the kulcha and apply water on the back side and keep it on the tawa, so that it sticks to it
  • Cook for 30seconds and just flip the tawa onto the flame and let it bubble up till dark and smoky
  • Remove from heat and scratch from below to remove the kulcha
  • Take it on a plate apply ghee or butter
  • Serve it hot with any gravy or eat it just like that

Steamed Sandesh /How to make steamed Sandesh


Bengali sweets are completely die for me and I guess for everyone out there, making them at home is equally simple with just keeping in mind the small details. If you have patience and will, then this recipe or any recipe you will try and won’t make you disappointed.

During this lock down period, where all the shops are closed and if you have craving for mithai, what best can we do just grab a recipe and make one.

This sweet I made on occasion of Akshay Tritiya for bhog to Lord Krishna, a very simple and easy to make mithai.

With detailed picture below

So let’s get the recipe

#mithai#bengalisweet#steamedsandesh#foodbloggers#indianfoodblogger#purvanchalstadka

Steamed Sandesh

Steamed Sandesh

Ingredients

  • 2 litre milk
  • 2 tablespoon lemon juice
  • 1 cup sugar or as per taste
  • Few drops of kewara essence
  • 1/2 milk
  • Some saffron strands
  • Ghee for greasing or butter paper

Method

  • Keep milk for boiling and once it starts boiling add in lemon juice
  • After that the milk starts to cuddle
  • When the milk has completely cuddled
  • Keep a muslin cloth on the strainer and strain it after that rinse it with water, so that the lemony taste is washed.
  • Squeeze it well
  • Take a mixer jar add in the chenna (that’s the cuddled milk) with sugar, milk and few drops of kewara essence
  • Blend it to a fine paste
  • Grease a pan with ghee or keep butter paper
  • Pour the mixture in the tray
  • Tab it well
  • Spread saffron strands over the mixture
  • Now get your steamer ready and steam for 20 minutes or till its done
  • And if you don’t have a steamer then you can take a pan place a ring add water and place the tray on that, cover and cook for 20 minutes .
  • Pierce a tooth pick and check, if it comes out clear Sandesh is done
  • Remove it from the pan cut into desired shape ,don’t try to pick the pieces first refrigerator it
  • Refrigerator it for 1 hour
  • Now, get the pieces out on a plate and serve them chilled
  • A best sweet for any guests or festival, what better than home made sweet
  • If you enjoyed this recipe to hit the like button
  • Until then keep exploring…….

Urad dal kachori


Urad dal kachori are famous snack at every ganga ghat, especially in Banaras. These kachori are served as breakfast at every stall with aloo ki sabzi.

Deep fried kachori with lip-smacking sabzi,what a wholesome snack to start your day.

Making kachori are quite simple anyway.

Benefits of Urad dal

  • Increases energy level in any person
  • Very good for hair growth and skin
  • Improves digestive system
  • Improves nervous system as well
  • Good for heart patient

After reading all the benefits I am sure you will include Urad dal/black gram in your every day diet. Indian kitchen are not functional without Urad dal in store, be it whole or Tukda

Let’s get the recipe

#purvanchalstadka #foodbloggers#indianfoodblogger#uraddalkachori#kachorirecipe#banaraskakhana

Urad dal kachori

Urad Dal kachori

Ingredients:

  • 1 cup urad dal,soaked overnight
  • 1 tablespoon garlic-green chill paste
  • Pinch of hing
  • 1/4 haldi powder
  • 1/4 red chilli powder
  • 1/2 tablespoon coriander powder
  • Salt as per taste
  • Oil for deep frying
  • 1 1/2 cup wheat flour
  • Water for kneading
  • 1/4 tablespoon amchur powder
  • 1/2 tablespoon garam masala powder

Method

  • First we have to make soft dough using wheat flour, oil,salt and water. Once dough is ready, cover with wet cloth and keep aside
  • Wash Urad dal under running water
  • Now, heat oil add green chilli-garlic paste, cook till raw smell has gone
  • Add in hing, haldi powder, coriander powder, red chilli powder, amchur powder and garam masala powder along with salt
  • Fry these spices for few seconds
  • Now, add in Urad dal
  • Cook for 2 minutes by covering
  • Once done let it cool down
  • Roll the dough into small puris and fill urad dal stuffing and seal the edges, give it a shape of kachori
  • Same manner make all the kachori and deep fry them till golden brown
  • Your Urad dal kachori are ready to be served
  • Hope you liked this simple recipe
  • This kachori is served with pipping hot aloo ki sabzi, if you wish you can have them with curd or achar
  • Until then keep exploring…….

Balushahi recipe


Any North Indian festival is incomplete without Balushahi. Let it be Holi, Diwali. And north Indian are very particular about their dessert or mithai.

A very simple and easy mithai to make and store.

This is a complete melt in the mouth recipe. Made with refined flour or wheat flour both ways this is a yum recipe.

#purvanchalstadka#foodbloggers#indianfoodblogger#balushahi#indianmithai#sweet#mithai

Balushahi

Ingredients

  • 500 gram maida/refined flour
  • 175 gram ghee
  • 1/2 cup curd
  • 1/2 baking soda
  • Warm water
  • Ghee for deep frying
  • 700 gram sugar
  • 500 gram water
  • 1 tablespoon elaichi powder

Method

  • Take a bowl add flour, ghee, curd and baking soda
  • You will get a crumble mixture
  • Now add warm water and knead a dough
  • Let it rest for half an hour, covered
  • Meanwhile start making sugar syrup till one string consistency and add elaichi powder
  • Now roll the dough into lemon size and press in the middle to give it a shape
  • Make and keep all the balushahi
  • Heat ghee in a kadai and start deep frying balushahi till golden brown
  • After deep frying, pour it straight into sugar syrup and keep it dipped for half an hour
  • After that remove it from sugar syrup and store it
  • Balushahi is ready to eat
  • Hope you loved the recipe
  • Until then keep exploring…….

You can check out my YouTube channel Purvanchal’s Tadka for this video.

3 Easy drinks to boost immunity


To defeat any virus in and around our body one has to keep immunity strong and by meaning strong the instant question arises is how? Here’s presenting 3 easy drinks to boost immunity and keep disease at bay.

What is immunity?

Immunity is the ability of body to protect itself against infection, by making antibodies.

When one’s immunity is weak that person tends to catch cold and cough early or say an disease like viral.

During this time when the world is fighting with covid-19 or corona virus we need to take care of ourselves by sanitizing our hands, staying at home and maintaining social distance. This is the only way to fight back.

Three drinks which I am sharing today is

#immunitydrinks#immunityboosterdrinks#purvanchalstadka#foodbloggers#indianfoodblogger#easydrinks#lemongingerdrink#tulsitea#kadha

3 easy drinks

Lemon-Ginger Tea

Lemon ginger tea- lemon contains vitamin c which is a good immunity booster

Kadha

kadha is one such drink which is highly recommended during cough and cold.

Tulsi Tea

Here tea is made without adding tea leaves to tea,but still it’s called Tea

All these drinks will definitely boost your immune system.

Lemon ginger tea

So let’s get the recipe card

Lemon -ginger tea

Ingredients

  • 1 lemon sliced
  • 1/2 inch ginger sliced
  • 1 tablespoon honey

Method

  • Take 1 cup water in a saucepan
  • Add in the sliced ginger and lemon
  • Boil till reduced to half
  • After boiling strain the tea in the cup
  • Add honey, mix it
  • Drink it warm every morning
  • This will keep your immunity strong

Tulsi tea

Tulsi tea

Ingredients

  • 1 glass water
  • 1/2 cup tulsi leaves
  • 1/2 tablespoon lemon juice
  • 2 tablespoon honey

Method

  • Take water in a saucepan add tulsi leaves
  • Boil it for 5 minutes
  • Strain into the glass
  • Add lemon juice and honey mix well and enjoy this healthy drink to keep yourself strong

Kadha

Ingredients

  • 1/2 cup tulsi leaves
  • 4 to 5 cloves
  • 4 to 5 black pepper
  • 1/2 inch ginger
  • 2 to 3 darchini stick
  • 2 tablespoon honey

Method

  • Take a saucepan add in water
  • Now coarsely grind the spices using motor pestle
  • Add the mixture to water and boil till water reduces to half
  • Strain and add honey
  • Serve warm
  • A perfect Kadha for any cough and cold.
  • Hope you liked all the drinks
  • Do try and let me know
  • Until then keep exploring…….

Dalgona coffee


Dalgona coffee

As the world is trending with this dalgona coffee,let me just share with you this recipe in this quarantine period,at this moment when the whole world is fighting with corona virus and taking precautions by staying at home.

Let’s make this coffee which is also called as quarantine coffee,I know many of us have already made this coffee which we do call as fheti hui coffee.

The world is going crazy with this south Korean recipe with just 3 ingredients we are good to go,and during this lock down period when you know you have all that you want to make this trending coffee it feels like hitting a jackpot right!

The measurements have to be same like if you take 2 tablespoon coffee then likewise sugar and water, this quantity can be increased but measurement has to increase.

If you experiment with measurements I am scared it won’t be Dalgona coffee.

Let’s get the recipe

#dalgonacoffee#coffee#foodbloggers#indianfoodblogger#purvanchalstadka#coffeelatte

Dalgona coffee

Ingredients

  • 2 tablespoon coffee
  • 2 tablespoon sugar
  • 2 tablespoon hot water
  • half glass of milk

Method

  • First take a bowl add coffee,sugar and hot water
  • start whisking from dark brown to creamy,frothy yellowish colour
  • you can whisk with spoon,but if you want use electric beater
  • mixing with spoon takes to 20 minutes and its best during this quarantine time when you have nothing much to do
  • once it has turned frothy
  • take a glass half filled with milk,if you wish add sugar to your milk as this won’t be sweet
  • Just scoop on top of milk this creamy coffee mixture
  • There you go Dalgona coffee is ready
  • Enjoy it with hot or chilled milk
  • Until then keep exploring…….

Milk Halwa/Dhoodh halwa/palkova


Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

#palkova #milkhalwa#purvanchalstadka#foodbloggers#indianfoodblogger

Palkova

Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
Milk
After adding sugar and elaichi powder
Ready to eat

Dal moth namkeen


Namkeens are Indian snacks which can be made at home easily.We Indians have a large variety of namkeen to indulge on. One of them is dal moth namkeen.

The process is simple,soak masur dal (whole ) overnight and next day just Deep fry. Sounds easy na… Let’s just try the recipe. What all goes in making this yummy dal moth namkeen.

Here’s the recipe card

Dal moth namkeen

#dalmoth#namkeen#indiansnack#foodbloggers#indianfoodbloggers#purvanchalstadka

Dal moth namkeen

Ingredients :

  • 1 cup whole masur dal
  • 1/2 tablespoon haldi powder
  • 1 tablespoon salt
  • Pinch of hing
  • 1/2 tablespoon Red chilli powder
  • Oil for deep frying
  • Pinch of cooking soda

Method :

  • First soak dal overnight in water with adding soda and haldi powder
  • Next day wash and drain the water
  • Spread dal on a cloth for drying, so that excess water is dried
  • Dry them for 2 to 3 hours or more under the fan only
  • Once it has dried
  • Heat oil in kadhai
  • Keep a strainer on it, which immerses in the oil
  • When oil is hot add small batches of dal on the strainer
  • Deep fry till crunchy
  • This will take you 5 minutes
  • Remember flame has to be medium to high
  • Keep adjusting the flame
  • Deep fry all the masur dal in same way
  • Remove it on a paper add hing, Red chilli powder, haldi and salt
  • Give it a nice toss
  • After cooling store it in air tight container
  • Dal moth namkeen is ready
  • Enjoy your snack with a hot cup of tea
  • Until then keep exploring…….
Spread on Cloth for drying
Fried masur dal

Muli/Radish muthiya


Muthiyas are steamed dumplings with whatever veggies you like.

Today I am sharing with you muli muthiya,a healthy and nutritional recipe.A best way to make anyone eat radish or muli who doesn’t like.

I have used besan and maize flour here with grated radish and some spices to enhance the taste.

Why is it healthy?

As we all know anything steamed is healthy.

Deep fried muthiya

Here i have deepfried to make my kids eat,muthiyas are of two types one fried and one are just steamed.

Let’s get the recipe

#purvanchalstadka#foodbloggers#indianfoodblogger#muthiya#steameddumplings#masala

Muli muthiya

Ingredients :

  • 1 cup grated raddish/muli
  • 1 cup besan/chickpea flour
  • 1/2 cup maize flour
  • 1/4 tablespoon haldi powder
  • 1 tablespoon salt or as per taste
  • 1/2 red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • Pinch of hing
  • Water for making dough
  • 1/2 tablespoon Rai/mustard seeds
  • 1/2 tablespoon sesame seed
  • Oil for deep frying

Method :

  • Take a bowl mix all the given masala,salt and flour
  • Add water and knead a hard dough
Grated radish
  • Roll into cylindrical shape
  • Keep them on a steamer and steam for 25 minutes or till the pierced knife comes out clear
  • Remember to grease the plate with oil before steaming
  • After steaming cut them into desired shape
  • Give Tadka and eat if you don’t want fried one’s

For Tadka

  • Heat fry pan with little oil
  • Add rai and sesame seed
  • Let them crackle
  • Pour straight on the muthiyas

For deep frying

  • Take a kadhai with oil
  • Deep fry all the cut pieces till golden brown
  • Now, give Tadka on them as per direction given above
  • Your muli muthiya is ready to be served
  • Whichever version you choose taste is just awesome
  • Hope you liked this simple recipe
  • Until then keep exploring…….

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