Aloo Puri


Struggling for lunch box recipes, don’t worry here’s a simple recipe for any lunch box be it yours or kids, everybody is going to love this. Making them is so simple and quick. Don’t have to bother with any sides here just eat them straight and you will love it.

This recipe or say puri has been my lunch box special and now the same goes with my kids. They prefer having them in their lunch or dinner as well and why not.

Making puri is simple we have to mix potatoes and flour together with some spices to make them taste more yum. So what are you waiting for head straight to the recipe card now

#purvanchaltadka #aloopuri#foodblogger

Aloo Puri

Ingredients

  • 4 to 5 boiled potatoes
  • 250 grams of wheat flour
  • 2 to 3 tablespoons of oil
  • 1 tablespoon salt
  • 1 teaspoon Haldi/turmeric powder
  • 1 teaspoon amchur powder
  • 1 tablespoon garam masala powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon jeera powder
  • 1/2 teaspoon Kala namak
  • 1 teaspoon Kasuri methi
  • Water for kneading the dough
  • Oil for deep frying

Method

  • Take a mixing bowl mash the potatoes add the given spices with salt and oil
  • Mix everything well mixture gets a crumbly texture
  • Leave it for 15 minutes
  • Now add water little by little and knead a dough
  • The dough has to be hard, not sticky if sticky making puri will be difficult, so keep patience while adding water.
  • Let the dough rest for another 15 minutes
  • Heat kadhai with oil
  • Take small portions of the dough and roll it down to puri small circle in shape
  • Add in the kadhai and deep fry on both the sides, till light brown
  • Serve them hot with pickle or curd.

Aam ki khatai


This recipe you will find only in the Purvanchal region. A simple way to give your dal that extra taste during the summers when one doesn’t like consuming much of spices. I prefer having something light and healthy which gives your digestive system some ease.

Though this recipe is getting lost, with people preferring more instant stuff.

What is khatai?

Khatai means something that tastes tangy or khatta.

How is it made?

Made using raw dry mango.

Any preferred season to make them?

Yes, khatai is made during summers as the sun is at its peak and drying the raw mango gets easy and quick.

So, let’s get the recipe

#purvanchaltadka #foodblogger #aamkikhatai

Aam ki Khatai

Ingredients

  • 1 kg raw mangoes cut into squares
  • 200 grams of coriander/dhaniya seeds
  • 150 grams of fennel/ saunf seeds
  • 1/2 cup jeera/ cumin
  • 250 grams garlic chopped
  • 4 tablespoon fenugreek/Methi seeds
  • 5 to 6 tablespoons Haldi / turmeric powder
  • 1/2 cup red Chilli powder
  • 2 tablespoon hing/ asafoetida
  • 2 tablespoon yellow mustard seed (optional)
  • 1/2 cup achar masala (optional)
  • 1/2 kg mustard oil or more as needed
  • 1/2 cup salt or as per taste

Method

  • First, wash and peel the mango piece and sundry them till its hard for 1 week or so
  • After the mangoes have dried completely store them in an airtight container before making the khatai
  • Take a kadhai dry roast the spices separately.
  • Like saunf, fenugreek, coriander and jeera seeds and grind to powder
  • Take a grinding jar Add the garlic with some oil and grind to a paste( oil is used for quick grinding)
  • Take a large vessel to add the grinded garlic paste and the spices
  • With Haldi, red Chilli powder and hing
  • If you are using yellow mustard seed and achar masala add them as well
  • Grind the mustard seed before adding
  • Now add in salt and oil
  • Now add the dry mangoes and coat the masala well, using your hand
  • If you find the masala to be dry pour some more oil
  • Mix well and store in an airtight container
  • Use it after a week
  • Store at room temperature stays good for years if kept in an airtight container or else refrigerate it.

How to use khatai?

Use them in your dals and khichadi.

Thandai Spice Mix


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

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

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

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

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

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

Malpua recipe/ How to make Malpua

Mawa / Khoya Gujiya

Have a Happy Holi

Let’s get the recipe

#purvanchaltadka #thandaimix#holispecial#foodblogger

Thandai Spice Mix

Ingredients

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

Method

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

Matar chaat recipe


Reading this line chaat will make any person crave to have them straight away. Today I am sharing one of the amazing chaat recipes from Uttar Pradesh. This chaat is famous mostly in the Eastern region with every street vendor selling it.

The taste is simple and wholesome. Nothing fancy is added here. Simple ingredients from your kitchen and you have an awesome chaat ready for tea time.

This chaat is made with white peas or vatana. Soaking is done a day before, you can boil n store them in the refrigerator. Use when required.

The cooking process is a bit of work for first-timers, as we don’t want overcooked and mushy peas. It has to be cooked perfectly.

If you are looking for a different chaat that is wholesome and healthy as well, this is it. Go try this recipe and comment your views.

Now, let’s start cooking

#purvanchaltadka #foodblogger #chaat#matarchaat

Matar chaat

Ingredients

  • 1 cup white peas boiled
  • 1/2 cup onion chopped
  • 1 teaspoon chaat masala
  • 1 teaspoon Kala namak
  • 1 teaspoon green chutney
  • 1 teaspoon tamarind chutney
  • Fresh coriander leaves
  • 1 teaspoon garam masala
  • 1/2 teaspoon jeera powder
  • Pinch of salt
  • Nylon sev

Method

  • Take a bowl to add boiled matar
  • Now add onion, green n tamarind chutney, chaat masala, jeera powder, Kala namak,garam masala powder salt n coriander leaves
  • Mix this well
  • Take the serving plate place the matar chaat add a spoonful of both the chutneys, sprinkle Kala namak, chaat masala
  • Garnish with onion and sev
  • Simple and super easy matar chaat is ready. Enjoy it with masala chai, want the recipe here you go Masala chai
  • Hope you loved this UP style Matar chaat.
  • Until then keep exploring…

Laung Lata recipe


Come Diwali or Holi this one mithai is a must in every UPites house(Uttar Pradesh)

Growing up eating this yum and drooling mithai.

Stuffed with khoya/ Mawa and dry fruits, Laung Lata is a complete shahi mithai in itself. A huge amount of sentiment and childhood memories are attached to this mithai.

Sharing with you my piece of heart, hope you will love this. Try making this simple mithai in our house on any occasion. Quick recipe to make, you can store this in refrigerator, indulge whenever you want .

Similar to gujiya only difference here is the soaking in sugar syrup.

Laung Lata

Why the name Laung Lata?

Laung is poked in between and Lata coz of the layers or folds, so the name Laung Lata.

Let’s get the recipe now

#purvanchaltadka #launglata#foodblogger#indianmithai

Laung Lata

Ingredients

  • 250 grams khoya/Mawa
  • 2 tbsp badam/ almond
  • 2 tbsp kaju/ cashews
  • 2 tbsp elaichi powder
  • Saffron strands
  • 200 grams sugar powdered ( or according to sweetness)
  • 500 grams Refined flour/ Maida
  • Oil/ ghee for frying n shortening that’s moyan
  • Water
  • 500 grams sugar
  • 550 ml water

Method

  • Take a bowl add maida, oil/ ghee mix till crumbly texture
  • Add water and knead a soft dough
  • Let it rest for 15 minutes
  • Grind badam, kaju n elaichi to fine powder
  • Take another bowl add khoya/Mawa, powdered dryfruits mix n sugar
  • Mix this well
  • Now, take lemon size portion of the dough roll into small puri/ or disc shape
  • Place one tablespoon stuffing fold(see the pic of detail)
  • Poke one clove/ laung in the center
  • Make all the laung Lata and keep aside.
  • Boil water and sugar to one thread consistency add a pinch of elaichi powder, saffron strands. Off the flame once it’s ready
  • Heat a kadhai with oil/ghee and deep fry all the laung lata till light in colour
  • Soak in the sugar syrup for half hour and remove it in another bowl
  • You can even soak n keep the lata.
  • Serve hot or chilled
  • Laung Lata is ready to be relished by everyone.
  • Hope you loved this recipe
  • Until then keep exploring…….

Gulkand recipe/Rose Jam


Do you love eating paan, or have you ever tried one if not then I would suggest you to try. This is best for digestion, ayurveda recommends this for digestion and cooling effect on body.

Mostly all Indians love eating paan, some love it with beetel nuts while many, like me love sweet (meetha) paan.

Gulkand is the main ingredient used in paan, that is the flavour enhancer with some sugar coated fennel seeds, some mint balls. Making gulkand is super easy, which is going to blow your mind up, after checking out the recipe.

My garden is filled with rose plant, so thought of making some gulkand and preserving it.

Rose petals should be fresh and no dark spots have to be on them.

Gulkand

What is Gulkand?

Rose petals crushed with sugar is called gulkand.

So let’s get the recipe here

#purvanchaltadka #foodblogger #gulkandrecipe

Ingredients:

  • 1 bowl roses or 20 to 30 red roses
  • 1 cup sugar

Method:

  • Pluck the petals of roses
  • Wash and pat dry the petals
  • Take grinding jar and grind the petals or you can even cut them fine
  • Remove it in small bowl
  • In the same bowl take sugar
  • Measurements should be same of crushed rose petals and sugar
  • Now grind the sugar along crushed rose petals
  • Make a paste
  • Store it in a air tight container
  • Keep it in the sun for 2 weeks
  • After 2 weeks sundrying keep it in the refrigerator
  • Remember the more aged gulkand, the more best it is in taste.
  • You can use it fresh also, but I would suggest to use it after 2 months.
  • Hope you liked this recipe
  • Until then keep exploring…….

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…..now 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 πŸ˜‰

Let’s get the recipe

#purvanchaltadka #bunmaska#foodblogger

Bun maska

Bun Maska

Ingredients:

  • 2 burger bun or bread slices
  • Amul butter
  • Chaat Masala
  • Black salt/ Kala namak

Method:

  • 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…….

Ram Ladoo


β€œOne cannot think well, love well, sleep well, if one has not dined well.” …

– Unknown

If you are wondering why the name Ram laddoo, so let me tell you this is a mystery and if something has no name it is named after God, so Ram laddoo

Delhi is famous for this dish,especially old Delhi. As I have said earlier, incorporating lentils in your daily diet is very important, try consuming as many variety as possible.

This specific laddoo is not sweet as the name suggests, instead it’s savoury and deep fried. The main ingredient here is moong dal with chana dal

A perfect chaat or snack for parties, no fuss recipe. You can easily make this during lock down

After cooking this chaat you will definitely forget about any other chaat during this lock down.

A very few stalls can be seen now selling Ram Laddoo. People if you traveling to Delhi do try this delicious Ram laddoo for sure.

After missing these Ram laddoo, I have recreated my version of this laddoo.

Let’s get the recipe

#ramladdoo#foodbloggers#indianfoodblogger#purvanchaltadka

Ram Laddoo

Ingredients

  • 1 cup moong dal skinned /green gram split
  • 1/2 cup chana dal /split chickpea
  • 1 cup grated radish
  • Imli /tamarind chutney
  • Coriander chutney
  • Chaat masala powder
  • Kala namak
  • Coriander leaves
  • Pinch of Hing
  • Salt
  • 1 1/2 tablespoon coriander powder
  • 1/4 tablespoon haldi powder
  • Oil for deep frying laddoo

Method

  • Soak both the dal overnight
  • Next morning rinse and grind to a coarse paste
  • Remove it in a mixing bowl
  • Whisk it thoroughly, for at least 2 minutes,by whisking laddoo will be more fluffy and soft
  • Now, add haldi powder, salt, coriander leaves, coriander powder and hing
  • Mix it well
  • Heat kadhai with oil and deep fry taking small portions of the mixture
  • Fry till light in colour
  • Remove it on a plate

How to Serve

  • Take laddoo in small serving bowl, pour imli chutney, coriander chutney, sprinkle chaat masala, Kala namak and grated radish
  • Voila your Ram laddoo is ready to be served just like the stallwalas.
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Kofte ki sabzi /cabbage kofta curry


“Good Food

Is All The Sweeter

When Shared With

Good Friends..”

-Unknown

Pattagobi, yes when you take this name my kids frown and they are like eeeee…. Such a boring sabzi. So to make them more appealing and yummy try making this Kofte ki sabzi.

Kofta is a vegetarian treat just like meatballs served with gravy.Cabbage is shredded and mixed with spices and chickpea flour, then deep fried. Cabbage kofta is a treat to your taste buds served with paratha or roti.

We as housewives have to keep experimenting with our daily veggies to make food and life more interesting. As a chef does in his/her restaurant, we do it for our loved ones. So coming to the recipe, a quick one with my touch.

Let’s get the recipe

#koftekisabzi#purvanchalsadka#indianfoodblogger#foodblogger#cabbagerecipe

Cabbage kofta curry

Ingredients for making kofta

  • 1 cup chopped and blanched cabbage
  • 1 cup chickpea flour/besan
  • 1/2 cup rice flour
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon Red chilli powder
  • 1/4 tablespoon jeera powder
  • 1/2 tablespoon garam masala powder
  • Chopped coriander leaves
  • 1 1/2 tablespoon salt or as per taste
  • 1 tablespoon oil
  • Oil for Deep frying

Ingredients for making Curry

  • 4 onions chopped
  • 2 tomatoes chopped
  • 1 inch ginger
  • 4 to 6 garlic
  • 2 green chillies
  • 1/2 tablespoon haldi powder
  • 2 tablespoon coriander powder
  • 1 tablespoon Red chilli powder
  • 1 tablespoon jeera /cumin
  • 1 tablespoon saunf /fennel seeds
  • 1/2 tablespoon rai
  • 1 bay leaf
  • Oil for cooking
  • Salt as per taste
  • Water for gravy

Method for making kofta

  • In a bowl take chopped and blanched cabbage add all the given spices and salt.
  • Add in 1 tablespoon oil and chopped coriander leaves
  • Along with besan/chickpea flour and rice flour
  • Combine the mixture together
  • If required then add water
  • If the mixture combines together without water then don’t add water to it
  • We want a thick mixture to roll into balls
  • Apply oil on your palm and roll the mixture into lemon size balls taking small portions
  • Make all the kofta in same manner and keep on a plate
  • Take a kadhai pour oil for deep frying
  • Fry all the kofta till golden brown
  • Remove on a plate
  • Start making the gravy

Method for making Curry

  • Take a blender jar add chopped onions, tomatoes, green chillies, ginger, garlic, haldi powder, coriander powder, red chilli powder, jeera, saunf
  • Blend to a fine paste
  • Curry base is ready

Making of Cabbage kofta curry

  • Take the same kadhai remove the extra oil
  • Now add rai, let it crackle
  • Add bay leaf, let it turn light brown
  • Pour in the Curry base mixture
  • Cook on low flame, while stirring
  • Cook till oil oozes out from the sides of the masala
  • Pour water as per required consistency
  • Add garam masala powder and salt
  • Boil for five minutes
  • Place the kofta and boil for few seconds
  • Garnish with coriander leaves
  • Cabbage kofta curry is ready to be served with naan or roti
  • Enjoy the recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

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.

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

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