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


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


  • 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……

Lauki bhajiya/bottlegourd fritters/How to make Lauki bhajiya

Went to the vegetable market yesterday and got this lovely lauki.a small one, perfect for bhajiya,just grabbed them and straight went into the kitchen, next days snack idea was ready with me.It really tastes yum,some might feel the taste like cucumber. In india when its monsoon season we die for all kinds of bhajiyas,lauki being one of them.

Nothing much is required for the recipe, all the basic ingredients are available in the kitchen pantry.this is my MILs favorite one.

So are you prepared for the recipe, lets start

#foodbloggers #purvanchalstadka #bhajiya#foodphotograhy #indianfoodblogger #indiancooking #bottlegourd#lauki


  • 1 lauki (bottlegourd) long and thin
  • 2 cups besan (chickpea flour)
  • 1/2 tablespoon ajwain/ carom
  • 1/4 tablespoon haldi powder/turmeric
  • 1/2 tablespoon red chilli powder
  • 1/2 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 1/2 tablespoon salt or as per taste
  • 2 tablespoon oil (for pouring in the batter)
  • Oil for deep frying
  • Water for the batter


  • Peel and wash the lauki/bottlegourd
  • Slice them thin with the slicer
  • Take a bowl add besan and all the given masalas
  • Mix them well
  • Add water little by little and mix
  • We want a thick consistency here.
  • Add oil and salt
  • Check the salt once and adjust as per your taste
  • Heat oil in kadai
  • Dip the slices one by one in the batter and deep fry till golden brown
  • Do same with rest of the lauki slices
  • Serve with coriander chutney
  • Lauki bhajiya is ready enjoy it in any weather with family and friends.

Kurkuri bhindi/How to make kurkuri bhindi

Kurkuri name itself says crispy and bhindi here is okra,to make okra crispy what all ingredients are needed i have given in the recipe below.

My twin daughter is very fussy in eating, she’s in her teen’s and till date has not tasted okra/bhindi,so to make her eat i planned a little drama today,and it goes like this

🙅Daughter- ( returned from school) mumma whats there for lunch today

👧Me- there’s dal and roti for you and for your brother its kurkuri bhindi

🙇Daughter- with a stubborn look

👧Me- what? You don’t like bhindi,right if you want you can try

👦Son-immediately starts eating,yum its so crispy

🙆Daughter- I’ll try only one piece

👧Me- don’t! You won’t like it beta

Now she gets more adamant

👸Daughter- now i will eat

👧Me- winked at my son

👱Daughter- starts eating with eyes wide open in excitement, first time i am eating bhindi this is so tasty, i missed this for so many years by not eating 😀

👧Me- relaxed and happy like i conquered the world

Hope you can understand what it is like to make fussy a child eat…❤

#purvanchalstadka #foodbloggers #bhindi#crispy #homechef#kurkuribhindi


  • 1 cup sliced bhindi (into 4 slits)
  • 1/2 besan(gram flour)
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon red chilli powder
  • 1/2 haldi powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon coriander powder
  • 1/4 tablespoon jeera powder
  • 1 tablespoon salt or as per taste
  • Oil for deep frying


  • Take bhindi in a plate add all the ingredients given
  • Mix it well
  • Let it rest for 1 hour
  • After 1 hour
  • Keep kadai on low flame, pour oil
  • Let the oil heat up
  • Now,deep fry bhindi till golden brown
  • Remove it on kitchen towel
  • Serve it hot with tea
  • Your kurkuri bhindi is ready
  • Enjoy it
  • If there’s no besan ,use rice flour or cornflour

Besan ladoo/How to make Besan ke ladoo

Ladoo’s are loved by all and being diwali it has a very important place in sweets.Besan has many benefits for health as well. Diwali come’s in winter and this is the perfect time to indulge in all the ghee and sweet stuff.Without saying much here’s my way of besan ke ladoo

#foodbloggers #purvanchalstadka #besankeladoo


  • 500gram Besan/Chickpea flour
  • 200 grams sugar (or as per sweetness) grinded powder
  • 50 grams wheat flour (optional)
  • 100 grams dryfruit (kaju,almonds n pistachio) grinded powder
  • 2 tablespoon green elaichi powder
  • 300 grams ghee


  • Heat ghee in a heavy bottom pan add in besan and roast for 15 to 20 minutes on low flame while continuously stirring
  • Add in wheat flour and roast it with besan
  • When you start observing that besan turns light brown in colour remove from the flame
  • Add in the grinded sugar powder and dryfruit powder
  • Mix it well
  • Now add in elaichi powder
  • mix it well enough so that there are no lumps remaining
  • Let the mixture cool down a bit
  • Start making ladoos of desired size
  • Your Besan ladoo is ready for any festival or just like that
  • Enjoy😊

Arbi ke patte ka lodha/Aloo vadi/patra

Which ever name you give to this dish the taste and flavours are all same with little variations from state to state.In eastern Uttar Pradesh or say Purvanchal they are called lodha, means a long rectangular shape .Arbi leaves are called colocasia leaf.The one i am using is from my kitchen garden, these leaves have a tendency of itching in the throat ,do some thing sour is used while cooking them.A very simple and loved street snack. Lets get the recipe


  • 12 Arbi leaves
  • 1 cup besan(gram flour)
  • 1 tablespoon amchur powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon jeera powder
  • 2 tablespoon rice flour (optional)
  • Salt
  • Oil for deep frying


  • Wash and clean the leaves and remove the hard stems finely without tearing the leaf
  • Take a bowl mix all the ingredients given making a thick paste
  • Take a plate and place the leaves up side down and apply the paste generously
  • Put another leaf and repeat this till four leaves and roll them in by folding the sides in
  • Repeat this with all the leaves making a set of four
  • Get your steamer ready or if you don’t have it ,use a bowl filled with water and keep it on the flame
  • Keep a strainer on the bowl and place the lodha in it
  • Cover it with a plate and cook for 20 minutes or till done
  • If using steamer same process is evolved
  • Once cooked let them cool down ,remove and cut into pieces
  • And Deep fry them
  • I have not given tadka to it,if you wish you can
  • Your Arbi ke patte ka lodha is ready

Instant Dhokla/ How to make instant Dhokla

State of Gujarat has given us so many wonderful and mouth watering dishes,Dhokla being one of them.This dish being steamed is healthy n yummy,was hesitant in making them as was not sure if i could really nail it😀but no it worked and more than i expected..And most important my twins loved them..No no no don’t assume twins to be seedha saadha (innocent) they are smart enough, if dhoklas wouldn’t have being spongy they would straight away said its not nice maa☺

So without saying much lets get the recipe

#foodbloggers#dhokla#indianfoodblogger #purvanchalstadka


1 cup besan (gram flour)

1/2 cup matha (buttermilk)

1 1/2 tablespoon ginger n green chillies

1/2 tablespoon lemon juice

1/2 tablespoon haldi powder (turmeric)

1/2 tablespoon salt or per taste

1 sachet eno fruit salt

For tempering

  • 1 tablespoon mustard seeds
  • 3 to 4 green chillies slit long
  • 5 to 6 curry leaves
  • 2 tablespoon sugar
  • 1/ 2 cup water


  • Take besan in bowl add haldi powder, salt and ginger n green chilli paste mix it
  • Now add in matha (buttermilk) and lemon juice give it a nice mix for atleast 3 to 4 minutes
  • Grease the tin and heat the steamer
  • Once the steamer is hot enough add eno fruit salt in the batter and mix it
  • Pour instantly in the tin
  • Steam for 20 minutes or till the knife comes out clean
  • Once done remove and let it cool and cut them into cubes by the time start your tempering
  • Take a small kadai add oil once hot add in mustard seeds let it crackle add green chillies and curry leaves. Add sugar with water
  • Pour the tempering on the dhokla
  • Your instant Dhokla is ready

Instead of using matha you can use only curd or lemon juice

While using fruit salt do make sure its fresh not 6 months old pack,as it wont make Dhokla spongy enough

Cauliflower stems sabzi/Gobi ke danthal ki sabzi

We usually tend to throw the stems of cauliflower, but if given a second thought we can use them also in making a delicious sabzi,why waste them.I try to always use up stems of cauliflower if they not hard.This is completely my way of cooking cauliflower stems and mind you ,this recipe is quick and simple. Let’s go in making these cauliflower stems sabzi

Use the tender stems only, as it tastes much better than the hard ones.


  • 1 cup cauliflower stems washed and finely chopped
  • 1 tablespoon besan (chickpeas flour)dry roast it
  • 1/4 tablespoon mustard seeds
  • 2 green chillies finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 onion chopped
  • 1 tomato
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon or Salt as per taste
  • 1 tablespoon oil


  • Heat a wok,dry roast besan on low flame, set aside
  • In the same wok, add oil once it’s hot enough add mustard seeds let them crackle, add green chillies add onions and tomato and saute
  • Add chopped cauliflower stems, salt,coriander powder, red chilli powder, haldi powder , ginger-garlic paste
  • Close the lid ,cook for 2 minutes
  • Once the stems are soft add in the besan flour and mix it well
  • Garnish with coriander leaves
  • Your cauliflower stems or Gobi ke danthal ki sabzi is ready

Aloo bhajiya/Aloo pakora/ potato fritters

Sliced finely and dipped in besan yummmm…I mean , this one bhajiya is my husband’s favourite. He prefers Aloo bhajiya than the kandha one….a very simple recipe, best when served hot.lets go in the making now….

Aloo bhajiya


2 potatoes (thinly sliced)

1 cup besan (chickpea flour)

2 tablespoon rice flour

1/2 tablespoon jeera (cumin seeds)

1/4 tablespoon haldi powder (turmeric)

1/2 tablespoon red chilli powder

1/2 tablespoon coriander powder

1/4 tablespoon ajwain (carrom seeds)

Salt as per taste

2 tablespoon oil for the batter

Oil for frying

Water for the batter’s consistency

Aloo bhajiya
Aloo bhajiya


Firstly wash and peel the potatoes well

If you have ,chip’s slicer well enough use them to slice the potatoes

If not ,then do slice it with knife thinly. Set aside in a bowl of water so that they don’t turn dark

Now in another bowl,take besan and rice flour,salt and all the spices with 2 tablespoon oil and mix with water,to a thick consistency

Heat oil in kadai,once it’s hot enough, take each slice of potato dip in the batter and fry in oil

Till light brown and remove it on the kitchen towel

Serve it with coriander chutney

Rice flour is used to make the bhajiya/ fritters crispy,if you wish it can be skipped

Kale chane masala/Black chickpeas curry

Mostly found in North Indian region ,black chickpeas are very fond in our house,especially by my mother in law.This recipe is a must have navratri bhog made without onion and garlic, it has a very earthy taste to it..If you wish you can add onion and garlic also..Black chickpeas are a very healthy option to make.Lets see the recipe…….food my way



1 cup black chickpeas (Kale chane soaked overnight)

4 tomato chopped

1 1/2 ginger (grated)

4 green chilies chopped

1 tablespoon jeera (cumin seed)

1 tablespoon red chilli powder

1 1/2 tablespoons coriander powder

2 tablespoons garam masala

2 tablespoon curd

2 tablespoon besan(chickpeas flour)

1 tablespoon sugar

1/2 tablespoons hing (asafoetida)

Salt as per taste

2 tablespoons oil

Some coriander leaves for garnish



Wash black chickpeas and boil in pressure cooker with salt

Take 5 to 6 whistles of the cooker or till the chanas have cooked

Remove and keep aside in a bowl

In the same cooker,add oil then jeera let it turn brown

Now add green chillies, grated ginger and hing saute ,add tomatoes and let it cook

Once the tomatoes have gone soft add haldi powder, red chilli powder, coriander powder n saute

Pour in the boiled black chickpeas and give it a nice mix (use the water in which the black chickpea was boiled)

Add water to the desired consistency, with the garam Masala and salt

Mix it well

Now take a small bowl add curd and besan mix it well without any lumps in it

Pour the curd and besan mixture in the black chickpeas and sugar again give nice mix

Close the lid of the cooker and bring into pressure and take 1 to 2 whistles

Off the flame ,let it cool down

Open and garnish with coriander leaves

Your kale chane or black chickpeas curry is ready

A complete satvik food without onion and garlic

An Astami bhog (prasad) is ready

Batata vada/aloo bonda/potato vada

Batata vada are very famous snack of Mumbai. Basically they are stuffed between pavs or bread.One can eat them without pavs also .This dish can be found locally every place in Mumbai. As it fills the tummy for a long time.mostly prefferd by office goers and students. As they are pocket friendly as well.This vada has the origin in Mumbai it self.Being a mumbaikar it’s one of my favorite snack to relish on.#ontheblog#foodblogger#indianfood



4 to 6 potatoes (boiled)

1 1/2 cup besan (gram flour)

1 tablespoon mustard seeds

4 to 6 garlic cloves

2 tablespoon green chili chopped

4 to 6 curry leaves

1/2 tablespoon haldi powder (turmeric)

Salt as per taste

2 tablespoon oil for tadka

Oil for deep-frying

Coriander leaves chopped


Boil the potatoes, let it cool

Peel and mashed potatoes

Now,heat oil in wok add mustard seeds let them crackle

Add green chillies and garlic, saute

Add curry leaves, haldi powder and salt ,saute till the raw smell of haldi is gone

Now add the mashed potato and mix well,let it cool down

For the batter

Take a bowl add besan,haldi ,Salt and water,mix into thick and pouring consistency

For the batata vada

Take small portions of the potato mixture and roll into balls

Dip into the besan batter and deep fry till golden in colour

Your batata vada or aloo vada is ready to be served with green chutney

Enjoy them hot

Zunka (How to make zunka)

Zunka is a very famous dish belonging to Maharashtra region.Main ingredient is besan (chickpeas flour),there are two versions of this one is pitala (gravy)and dry one is zunka,a very simple dish to make with full of flavours.lets see what goes in making this simple zunka



1 cup besan(chickpea flour)

3 to 4 tsp oil(this dish requires a little more oil for the taste)

1/2 tsp jeera(cumin)

1/2 tsp rai(mustard seeds)

1/2 tsp hing(asafoetida)

1 tsp ginger-garlic paste

2 to 3 tsp green chili(finely chopped)

1/2 cup onions(I have used spring onions)

1/2 cup capsicum(finely chopped)

1/4 tsp haldi powder(turmeric)

1/2 tsp coriander powder

1 tomato chopped

salt as per taste

2 to 3 tsp coriander leaves chopped

dry besan sabzi from Maharashtra state


Heat oil in a pan or kadai,add rai n jeera let it crackle,put green chili ginger-garlic paste and hing saute for seconds

now add spring onions(white)part, capsicum,chopped tomato haldi powder,coriander powder and saute for two minutes

meanwhile take another pan and roast the besan(chickpea flour)to light brown,keep aside

Check the mixture,if it’s done add salt,spring onions( green) and besan

With little water so that the besan cooks well,

Stir it well till it is dry

Once it’s completely dry,garnish it with coriander leaves

dry besan sabzi from the Maharashtra state

Serve hot with rotis,bhakris or rice

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