Dahi Bhindi /okra


Ladies finger or okra are everyone’s favorite and today I am sharing with you Dahi bhindi recipe which is made with yogurt and some spices.

Basically here ladies finger is deep fried first and later mixed with Dahi and masala.

Let’s get the recipe now

#foodbloggers#dahibhindi#purvanchalstadka#indianfoodblogger#okrarecipes

Dahi bhindi

Dahi Bhindi

Ingredients :

  • 1 cup bhindi/okra chopped
  • 1 cup yogurt
  • 2 tablespoon besan /chickpea flour
  • 1 tablespoon ginger-garlic paste
  • 2 onions chopped
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon salt or as per taste
  • 1 tablespoon sugar
  • 1/2 cup Water
  • 1/2 tablespoon jeera/cumin seed
  • 1 pinch hing
  • Coriander leaves for garnish

Method:

  • Wash and clean bhindi
  • Slit them long
  • Deep fry them till golden brown and remove
  • Now add Besan to curd and whisk it without leaving any lumps, keep aside ,add water as per requirement
  • Heat pan with oil,add in jeera
  • Let it splatter
  • Add green chillies and onions, saute till brown in colour
  • Add hing
  • Now add ginger-garlic paste and cook for few seconds
  • Add in all the given masala including garam masala,sauté
  • Pour curd mixture
  • Lower the flame, add salt and sugar
  • Bring one boil, add in fried bhindi
  • Garnish with coriander leaves
  • Serve hot, with roti or rice
  • Dahi bhindi is ready
  • Hope you liked this simple recipe
  • Until then keep exploring……

Butter Paneer masala


One of the most demanded dish in any restaurant for a vegetarian is butter paneer masala, delectable and creamy, served with naan or kulcha.

Here’s presenting a simple and quick recipe a complete hotel style.

This recipe I adapted after eating instant gravy mix, which has preservatives in them, as we all know and I wanted something made at home with the same taste but way healthier than the packed ones.

Butter Paneer masala

Let’s get the recipe

#butterpaneermasala#paneerrecipes#foodbloggers#purvnchalstadka#indianfoodblogger

Butter Paneer masala

Ingredients

  • 250 grams Paneer /cottage cheese
  • 4 onions
  • 1 tablespoon kasuri methi
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon tomato ketchup
  • 3 tomatoes
  • 2 green chillies
  • 2 cloves /lavang
  • 2 elaichi /cardamom whole
  • 1 bay leaf
  • 4 Kali mirch /black pepper corn
  • 100 grams butter
  • 5 to 6 garlic pods
  • 1 inch ginger
  • 10 to 12 kaju/cashwenuts
  • 1/4 tablespoon haldi /turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon kashmiri lal mirch powder
  • 1 1/2 tablespoon garam masala powder
  • 2 tablespoon salt or as per taste

Method

  • Heat pan with butter, add ginger-garlic, onions and cook till transparent
  • Add whole spices with chopped tomatoes
  • And kajus
  • Add all the given masala along with garam masala
  • Add half tablespoon of salt,to make cooking fast
  • Cover with the lid
  • Cook for five minutes on low flame
  • Allow it to cool down completely
  • Blend it to a fine paste by adding little water
  • Take another kadhai add butter, now add in chopped green chillies
  • Saute till light brown
  • Pour in the paste with desired water as you like the gravy to be. Thick or little dilute
  • Add lemon juice and sugar
  • Add tomato ketchup
  • When the mixture is boiling add salt as per taste
  • Meanwhile cut paneer into cubes, if it’s store bought thaw it in warm water and use. This makes paneer soft, if it’s a bit hard
  • Add in paneer and kasuri methi
  • Give it one more boil
  • Add 1 tablespoon of more butter for that extra taste
  • Butter paneer masala is ready to be served with naan or kulcha
  • Hope you enjoyed the recipe
  • Until then keep exploring……

If you wish you can strain the paste and then use it,process remains the same

Garlic leaves paratha


I do grow garlic greens in my kitchen garden,and use them in chutney,sabzi aur as paratha.

Today I am sharing Garlic leaves paratha,a simple and quick lunch box recipe.which you can never go wrong with.

In this recipe we chop the greens and mix it with wheat flour,with some spices and make dough out of it.

Let’s get the recipe

#garlicparatha#paratha#lunchboxrecipes#foodbloggers#indianfoodblogger#purvanchalstadka

Garlic leaves Paratha

Garlic paratha

Ingredients:

  • 1 cup garlic green chopped
  • 1 1/2 cup wheat flour
  • 1/4 cup oil for shortening/moyan
  • 1/4 haldi powder
  • 1 cup coriander powder
  • 1/2 red chilli powder
  • 1 salt or per taste
  • 1 garam masala powder
  • 1/2 tablespoon ajwain/carom seeds
  • Water for kneading
Dough is ready

Method:

  • Take a large bowl
  • Add flour in it
  • Add in all the masalas,with chopped garlic leaves,salt and oil
  • Mix it well
  • Now,add water as per requirement
  • And knead a soft dough
  • Let it rest for 10 minutes
  • After ten minutes take small lemon size dough and roll it down into rotis
  • Heat griddle or tawa
  • Cook paratha with applying oil or ghee on both the sides
  • Same manner make all the paratha
  • Serve them hot with coriander chutney
  • Pack them in the lunch box for kids
  • Garlic leaves paratha are ready
  • Until then keep exploring……

Uttapam Recipe/ How to make Uttapam


Here’s yet another South Indian breakfast which we all love and keep having them. South Indian food is easily available at all eateries but I prefer eating from the food stall parked on the road side.They serve the exact taste and quantity.

uttapam

Uttapam is my favourite and now my twins also love them.Best way to make kids have their veggies just looks like pizza if you grate some cheese on it.

Coming to the recipe,batter is same as the one used for idli or dosa.You can use store bought ones also.Here I had leftover batter from idli so made Uttapam

#purvanchalstadka #Uttapam #southindianfood#breakfast #kidslunchbox#foodblogger #indianfoodbliggers

Let’s see what goes in making Uttapam

Quantity for idli,dosa or Uttapam

  • 3 cups raw rice
  • 1 cup urad dal
  • Salt

Method for batter:

  • Soak urad dal and rice separately for 8 hours
  • Grind to a fine paste
  • By adding water for thick consistency
  • Add salt and leave it overnight, covered
  • Next morning your batter is ready for making idli,dosa or Uttapam

Ingredients for topping

  • 2 onions chopped
  • 1 tomato chopped
  • 2 green chillies chopped
  • Coriander leaves
  • Salt
  • Oil for drizzling

Method for making Uttapam:

  • Heat a tawa or griddle/ dosa pan
  • Sprinkle oil and spread
  • Keep the flame low
  • Pour one laddle batter
  • Spread it in round shape with the laddle itself
  • Keep it thick not like dosa
  • Gently garnish with the veggies spreading it equally all over the Uttapam
  • Press the veggies with the spoon
  • Drizzle oil
  • Sprinkle some salt
  • Cover with a lid and cook
  • Once the batter is hard
  • Flip it and cook on the other side as well
  • Uttapam is ready to be served with coconut chutney or Sambhar
  • Simple and healthy breakfast for kids lunch box or just lunch
  • Until then keep exploring….

Instant Rava Appe


Rava appe is quick and best for those morning struggles when everything has to be in fractions,a best snack for any occasion.

Appe is basically south Indian dish which is made with idli batter,but if you are in hurry and want a quick appe then making rava appe is best.Here we use semolina/rava and curd with little water to make the batter,if you wish you can add vegetable of your like,i have made a simple version of appe here.

Before making these appes we have to rest this batter for 15 minutes so that semolina soaks all the curd along with water and is of perfect consistency,if you notice the batter to be quite thick after 15 minutes you can add more water to it.

Many people use fruit salt or soda while making appe to make it fluffy,but if you want you can skip this,i have not used any soda here,still my appe were fluffy and soft.

So,let’s get started

#purvanchalstadka#appe#ravaappe#instantappe#instantfood#foodbloggers#indianfoodbloggers

Rava appe

Instant Rava Appe

Ingredients:

  • 250 grams Rava/semolina
  • 250 grams curd
  • Water as per requirement
  • 1 1/2 tablespoon salt
  • 1 onion chopped
  • 2 green chillies
  • 1 tablespoon Grated ginger
  • 1/2 tablespoon rai/mustard seeds
  • Oil

Method :

  • Mix rava,salt and curd together with a whisk
  • Cover and keep for 15 minutes
  • After 15 minutes if you notice the batter to be too thick pour water
  • Consistency of the batter has to be thick,just like idli batter
  • Now, add in chopped onions, green chillies and grated ginger
  • Mix well

Tempering the batter :

  • Heat a small fry pan with oil add rai let it splatter, add curry leaves
  • Pour it on the batter
  • Mix it well
  • Now appe batter is ready to cook

Making Appe:

  • Place the appe pan on the stove, drizzle oil
  • Pour one tablespoon batter in all the moulds
  • Cover and cook on low flame for 5minute’s
  • After 5 minutes flip it on the other side and cook for 2 minutes
  • That’s it, appe is ready to be served
  • Serve Instant Rava appe with coconut chutney
  • Simple and quick, only this reading is long process but cooking is fast😊
  • Until then keep exploring….

Shalgam aloo /How to make shalgam aloo ki sabzi


Shalgam or turnip are winter special veggies ,which is recommended by all to include in your diet. Frankly saying I am not a huge fan of turnip, but this recipe is going to make you like shalgam if not love 😁

So quickly coming to the recipe

#shalgam#turnip#sabzi#curry#foodbloggers#purvanchalstadka#indianfoodbloggers

Shalgam ki sabzi :

Ingredients

  • 4 shalgam /turnip
  • 1 potato chopped
  • 2 tomatoes
  • 2 onions chopped
  • 2 green chilli chopped
  • 1 tablespoon ginger-garlic paste
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 2 tablespoon oil
  • 1 cup water
Turnip /shalgam

Method

  • Peel and cut shalgam into cubes
  • Heat oil in cooker
  • Add rai let it splatter
  • Add in onions and ginger -garlic paste
  • Saute till light brown
  • Add green chillies and tomatoes
  • Let tomatoes cook
  • Now add in chopped shalgam and potato
  • Mix well
  • Sauté for few seconds
  • Add in all the given masala with water
  • Add salt
  • Close the lid of the cooker
  • Bring 2 whistle and off the flame
  • Garnish with coriander leaves
  • Shalgam ki sabzi is ready
  • Enjoy it with roti or naan
  • Until then keep exploring…….

Dal pulao/How to make Dal pulao


Dal pulao is usually served at temples in many places with different names. In UP during Magh mela all the yogi n saints are served this delicious dal pulao which is full of nutrition n taste, definitely a healthy recipe.

As the name suggests this pulao is especially made with chana dal or split chickpea ,but is not a khichadi.

A One pot recipe full of health. Making this is quite simple with basic ingredients required.

So let’s get the recipe,

#purvanchalstadka#dalpulao#onepotrecipe#pulaorecipe#foodbloggers#indianfoodblogger

Dal pulao

Ingredients :

  • 1 1/2 cup basmati rice(here it has measured to 400 grams rice)
  • 1/4 cup chana dal/split chickpea (100 grams dal)
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon haldi powder
  • 2 tablespoon Red chilli powder
  • 3 tablespoon coriander powder
  • 2 tablespoon garam masala powder
  • 2 tablespoon salt or as per taste
  • 2 onions chopped
  • 3 green chilli
  • 4 cloves
  • 4 Kali mirch or black pepper
  • 2 green elaichi or cardamom
  • 1 masala elaichi
  • 1 teej patta or bay leaves
  • 1 cup ghee

Method :

  • First soak Chana Dal for 1 hour
  • Same way soak basmati rice for half hour
  • Take a large pot,heat ghee
  • Add jeera, cloves, black pepper, masala elaichi, green elaichi and bay leaves saute till light brown
  • Add in chopped onions ,green chilli along with ginger-garlic paste, cook for few seconds
  • Add in all the masala and saute
  • Now add in chana dal and cook till you notice ghee oozing out from the sides
  • Now add in basmati rice, mix it gently
  • Pour 3 cups water
  • Cover and cook till rice is done
  • Garnish with coriander leaves and serve hot with some curd or acchar
  • A simple one pot meal Dal pulao is ready
  • Until then keep exploring…..
  • Serves 6

Cabbage paratha/ Pattagobi paratha/ How to make cabbage paratha


Cabbage paratha was for my kids lunch box idea and they did not want the regular masala paratha so had to think and make something more yummy

Anything with pizza herbs flavour is always welcome, so grabbed my hand on this.Hope you love this recipe as it’s a hit in my family and the one’s who have tasted them.

A simple recipe where you have to just chop cabbage and mix herbs and stuff them,so the detailed recipe is here

#purvanchalstadka #indianfoodbloggers #cabbageparatha#pattagobiparatha#paratha#indianflatbread

Let’s see what goes in making cabbage paratha

Cabbage paratha/Patta Gobi Paratha

Ingredients for stuffing:

  • 1 small cabbage finely chopped
  • 1 capsicum finely chopped
  • 2 tablespoon garlic finely chopped
  • 1/2 tablespoon black pepper powder
  • 1/4 tablespoon red chilli flakes
  • 1/4 tablespoon oregano
  • 1 tablespoon salt or as per taste
  • 1 tablespoon butter
salt,red chilli flakes,black pepper powder n oregano
butter n garlic
stuffing

Ingredients for the dough:

  • 2 cups wheat flour
  • 1 tablespoon oil
  • 1/2 tablespoon salt
  • water for kneading the dough

Method for making the Cabbage Paratha

  • First knead the dough soft, cover it with wet cloth and let it rest for 10 minutes
  • Now,heat a pan with butter keep the flame low
  • add in chopped garlic,don’t burn them straight away add chopped cabbage and capsicum
  • Add salt and keep flame on high as after adding salt cabbage will leave water and we want a dry stuffing
  • Add the herbs and mix it well
  • Once the water has evaporated completely off the flame don’t bring it to dark brown colour.
  • Remove it on a plate and spread for cooling
  • Keep the tawa/griddle on medium flame
  • Meanwhile start rolling rotis out of the dough
  • Make two rotis
  • take one roti spread the stuffing evenly and cover it with another roti by sealing the edges properly
  • Cook the paratha with applying some butter on both the sides
  • Cut them into four pieces and serve hot
  • This paratha tastes delicious without any sauce.
  • Cabbage paratha is ready for kids lunch box or as a snack
  • Until then keep exploring…..

Rhododendron Tea/ Buransh ki chai


Me being a tea lover who loves to explore new variations now n then,just came across this Buransh tea.

One of my pahadi friends introduced me to this tea.A very popular tea with locals of Uttarakhand and Tibet.

Himalayan ranges being abode to many treasures some are known and some are yet to be discovered. Rhododendron flowers grows 4000 metres above sea level especially in Uttarakhand.

Period of Bloosom

From May to June

Medicinal benefits:

This flower holds a lot of medicinal properties.

Helps in digestion, reduces fever and swelling in abdomen.

A bright red bell shaped flower.The wood is used in making artefacts. The smoke released by burning of Buransh’s is said to be purifying the Himalaya’s.These flowers are handpicked and dried to retain their properties.

Buransh flower

Buransh is considered sacred by the locals here.

Did you know Nepal’s national flower is Rhododendron flower.They are called ‘Laali Guraans’

Coming to the recipe,here the petals of these flower are sun dried and stored in an air tight container.To enhance the taste of this tea do add some basil leaves to them.

Brewing this tea is quite simple,boil water with sugar and buransh petals ,off the flame add half tea spoon of green tea cover with a lid for few seconds,strain and serve.

Let’s get a cup of Buransh Tea

#purvanchalstadka#rhododendrontea#buranshtea#flavoursoftea#foodbloggers#indianfoodblogger

Rhododendron tea

Ingredients:

  • 2 cups water
  • 2 teaspoon sugar
  • 2 teaspoon Buransh leaves or tea
  • 1 tablespoon green tea

Method:

  • Boil water with sugar and buransh tea
  • Add green tea
  • Cover and leave it to settle
  • Strain and enjoy
  • Buransh ki chai is completely ready

The one I am using here is with basil leaves,you can just add in fresh basil leaves

This tea is available at all online portals as well.

Almond milk/Badam doodh


Old is gold we all have heard this and today I am talking about Almond milk or Badam doodh.In every Indian household one might have drank this soothing milk to boost your immunity or just to have a change in our regular milk.

Badam milk/almond milk

Why we need to drink Almond milk/ Badam milk

Simple, it does change the taste as well it is one of the best health drink with power pack nutrition. Instead of adding store packed health drink powder to our milk go for home made version.

soaked almonds

It all starts with soaking almonds/ badam for half an hour in warm water

Peeling the skin off and grinding it to a fine taste.You can add a tablespoon of milk while grinding the almond paste.

After the paste is ready, boil milk in a pan,pour the almond/ badam paste in the boiling milk and cook for five minutes or till the raw smell of the badam is gone.

Almond/badam paste

Milk tends to get thicker after adding almond paste.Now to enhance the taste add 1/2 tablespoon elaichi/cardamom powder along with sugar,boil till sugar dissolves

Pour into glass and serve hot in winter’s and chilled in summer’s

A simple, healthy and power pack milk is ready for your growing kids or old one’s

By feeding all this stuff we can keep our loved one’s healthy and strong.Hope you liked the recipe

Almond milk/Badam milk

Almond milk/Badam milk

Ingredients:

  • 1 cup badam/Almond soaked in warm water
  • 2 glass milk
  • 1/2 tablespoon elaichi powder
  • 2 tablespoon sugar
  • Fine slice of badam for garnish
Boiled almond milk

Method:

  • Soak badam for half an hour in warm water
  • Peel and grind to fine paste
  • Boil milk in a saucepan
  • Pour badam paste in the milk
  • Cook for 5 minutes or till raw smell of the almond is gone
  • While cooking milk starts to thicken
  • Add elaichi powder and sugar
  • Boil for few seconds
  • Pour them into glasses and serve hot
  • Badam milk is ready,enjoy it
  • Until then keep exploring……

Kesar doodh/saffron milk


Kesardoodh has a very special place in every Indian’s heart from our ancestors to our mother’s they will never go wrong with Kesar doodh and make it a point that every winter these nutrients are served to everyone in the family.

Kesar has a special place in Ayurveda, This protects from cold, good for the heart. Gives one a good sleep, Good for the skin also.

Very easy and quick to make a drink, let’s see what goes into making Kesar doodh

I have not added cardamom powder here as it overpowers the aroma of Kesar/saffron as this is Kesar doodh so let us keep it simple no need to make it fancy

#purvanchalstadka#foodbloggers#indiandrink#kesardoodh#saffronmilk#ayurvedadrink

kesardoodh

Kesar doodh

Ingredients:

  • 2 glasses of milk
  • 8 to 10 strands of saffron
  • 2 tablespoon sugar

Method:

  • Boil milk in a saucepan, once it starts boiling add in saffron strands
  • Boil for 1 minute more
  • Add sugar
  • Off the flame and cover the milk half(so that the milk doesn’t get spoiled)
  • Leave it for 10 to 15 minutes, so that saffron dissolves well
  • After 15 minutes open the lid and just press the saffron strands with a spoon so that more flavour and colour are observed in the milk.
  • If you wish boil the milk again if it has gone cold.
  • Serve kesar doodh warm
  • A Healthy and nutritious drink is ready
  • Until then keep exploring……

Coconut chutney


South Indian food is loved by all and one dish which you can’t miss on is coconut chutney.without which our dosa,idli and uttapam or mendu vada all would be incomplete. I have personal way of eating coconut chutney with parathas.

Made with fresh coconut this chutney is just so tasty and amazing that only with aroma you’ll die to eat idlis with them.

Coconut tree is such a versatile tree with every part of the tree being used,nothing goes waste.

Off late people have stopped eating coconut as there is news circulated that coconut is high on cholesterol, trust me which is not at all true.if that would have been the case our ancestors would have never be so healthy and strong. We being more choosy about our diet and facing more health issues.

So let’s get cooking

#purvanchalstadka #coconutchutney#southindianrecipes#foodblogger #indianfoodbliggers

Coconut chutney:

Ingredients:

  • 1 cup coconut chopped (fresh)
  • Handful of coriander leaves
  • 1 inch ginger
  • 3 to 4 green chillies or as per taste
  • Salt as per taste
  • 1 tablespoon mustard seed
  • 3 to 4 red chilli
  • Some curry leaves
  • 1 cup buttermilk or curd
  • Water if using curd for consistency

Method:

  • Take grinding jar add chopped coconut,green chillies, ginger,coriander leaves ,salt and buttermilk or curd
  • Grind it to a fine paste
  • Pour it in a bowl and keep

For Tadka

  • Heat oil in a pan
  • Add mustard seeds let them splatter
  • Now add red chilli and curry leaves
  • Pour them on the chutney and mix
  • Coconut chutney is ready to enjoy
  • Until then keep exploring….

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