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.

Aloo chokha


The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha

Ingredients

  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped

Method

  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Aloo soya saag sabzi


Eating healthy is what we all give more importance too and definitely one should give also.As winter is approaching and market has started getting fresh saags and eating seasonal is always the best.Soya saag is also called dill which has a very strong aroma to it.

The best way to make is just keep it simple, without adding any masalas. Here potatoes are boiled before using.A typical UP style of making and the best taste comes when it is cooked on open fire/chulha.

Indulge this Aloo soya saag with jowar ki roti or makke ki roti.No,that doesn’t mean you can eat them with rotis.Have them the way you like.

If your kids are fussy one in eating like mine just roll the aloo soya saag in roti with some ketchup and serve, believe me it will be vanished in a minute.

So let’s see what all ingredients are needed to make this saag with the method

Do check out my You Tube Channel for detailed video Purvanchal’s Tadka

#purvanchalstadka #traditional #indiancooking#foodbloggers#indianfoodbloggers#aloosoyasaagrecipe#dillleaves

Aloo Soya Saag

Aloo soya saag

Serves 5

Ingredients

  • 5 potatoes boiled and peeled
  • 250 grams Soya/dill leaves
  • 2 onions chopped finely
  • 2 tomatoes chopped
  • 3 green chillies chopped
  • 1/4 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 1/4 tablespoon haldi powder
  • 4 to 5 garlic cloves chopped
  • 1 tablespoon mustard oil

Method

  • First wash the leaves well and chop them
  • Cut the potatoes into 4 parts or cubes
  • Heat oil in a kadhai
  • Add rai let it splatter
  • Add green chillies and garlic
  • Saute
  • Add chopped onions and saute till translucent
  • Add chopped tomatoes
  • Mix well let it cook for a second
  • Add salt and haldi powder
  • Mix well
  • Now add potatoes give it a nice mix
  • Add in chopped dill /soya leaves
  • Mix well with rest of the ingredients
  • Close the lid and cook for a minute
  • Open the lid again give it a mix
  • Your garma garam/piping hot Aloo soya saag is ready to be served
  • Enjoy it with your desired bread or rice
  • Hope you liked the recipe
  • Until then keep exploring……
Chopped tomatoes n onions

If you wish you can use any oil instead of mustard oil in this saag

Chana Dal Tadka


Tadka recipe is one such recipe to make when you run short of vegetables in the pantry or if you are bored of eating those veggies. Here Chana dal is cooked with some spices,making it yum

While cooking Chana dal tadka one has to be very careful with the pressure cooker as we don’t have to overcook them.This recipe is from my MIL and when I had this,I was like chana dal ka sabzi🙄

Let’s see what goes in making this tadka

#purvanchalstadka #indianfoodbloggers #indiancooking#chanadalrecipe#foodbloggers#homemadefood

Chana Dal Tadka

Makes for six people

Ingredients

  • 1 cup Chana dal (soaked for half hour. I have used 200gms here)
  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 green chilli finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon rai/mustard seeds
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • 1 bay leaf/tej patta
  • Oil
  • Water
  • Chopped coriander leaves for garnish

Method

  • Wash the soaked dal
  • Heat oil in pressure cooker
  • Once oil is hot add bay leafs,rai let it splutter
  • Now add green chillies and onions
  • Saute till onions turn soft
  • Add ginger-garlic paste
  • Saute till raw smell goes
  • Now add in tomatoes and cook till melted
  • Add all the spice powder given
  • Fry for few seconds
  • Add in chana dal
  • Again fry for few seconds
  • Now add desired amount of water.remember this not dal or soup add water according to it
  • Add salt
  • Close the lid of the cooker
  • Cook on medium flame till 3 whistle
  • Or till the dal is cooked properly
  • Your Chana dal Tadka is ready
  • Enjoy it with puris,parathas,rotis or rice or even bread
  • Tasty and delicious sabzi on that no mood to cook day😁
  • Hope you like this recipe if so, do comment below
  • Until then keep exploring….

This sabzi has to thick, so add water accordingly and you know your cooker well ,so cook this dal till it doesn’t melt completely .

Pumpkin Dal/Kohda ka lagdava


Lagdava in Awadhi language is for lentil cooked with vegetable .Instead of making sabzi at times one feels like cooking every thing together and this is one such recipe for you to relax and enjoy the flavour.Most favourite lagdava are the pumpkin and lauki one in our house,though kids get a little cranky at times with lauki ,thats ok.Real taste of this dal comes when cooked on chulha or woodfire,but living in cities we can’t enjoy that,still can cook this yummy lagdava.To be very frank here me too use to not like this dal as a kid,but now its a different story.

In earlier days when men use to work in fields and women had many work related to crops like cleaning, sorting and many more in this case ladies would cook vegetable with dal for the desired nutrition and would be free with the cooking.just imagine lentils itself is full of protien and by adding veggies the nutrition level would double.

Let’s cook this Kohda ka lagdava a tribute to all the grannys …..

Kohda ka lagdava

Kohda ka Lagdava/Pumpkin dal

Ingredients:

  • 1 cup tuvar dal
  • 1 1/2 cup water
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/4 tablespoon red chilli powder
  • 1/2 tablespoon garam masala
  • salt according to taste
  • 2 green chillies
  • 2 dry red chillies
  • 1 tomato
  • 1 onion chopped
  • 1/4 tablespoon mustard seeds
  • 1 tablespoon ginger-garlic paste
  • 1 cup chopped pumpkin(cut into large cubes )
  • 2 tablespoon ghee
  • pinch of hing
  • Salt as per taste

Method

  • First wash tuvar dal
  • Heat ghee in cooker
  • Add mustard seeds let them splatter
  • Once done add in green chillies/red chillies with ginger-garlic paste,saute it
  • Add in chopped onions and cook till soft
  • Add in hing and chopped kohda/pumpkin n tomato
  • saute it for a while
  • Now add in all the spices given except salt
  • Add tuvar dal mix it
  • Pour in the water for the desired consistency
  • Add salt
  • Close the lid
  • Pressure cook for 3 whistles
  • Off the flame and let cooker cool down
  • Open the lid garnish with coriander leaves
Simple lunch plate
  • The aroma of this dal will make you indulge it straightaway….
  • Have them with rice or roti or just as a soup any way it tastes best.
  • Hope you liked the recipeUntil then keep exploring…..

Multigrain Roti


Multigrain Roti




I would suggest everyone to include multigrain flour in their diet once in a week.as we all know,knowing or unknowingly we are having stuff that do harm our body.i would suggest if you can get these flours from your local flour mill that’s gonna be far more better than the branded one’s. I did notice one thing that this multigrain roti are not heavy on your stomach it’s like you are full but don’t feel lazy,otherwise when you do eat your lunch one definitely feels like taking a power nap.

What is multigrain?

So,this means more than 4 grains included in the flour like jowar,bajra,makka,besan and wheat flour.I do cook this roti daily during winters as body does need heat otherwise in rest of the season it’s once in a week.
Remember eating this multigrain roti with raab or jaggery in melted form,which now is not available.

Let’s get the recipe
#purvanchalstadka #foodbloggers #indianfoodblogger#indiancooking#multigrain


Multigrain Roti

Ingredients

  • 1 cup wheat flour
  • 1/2 cup jowar flour/sorghum
  • 1/2 cup bajra flour/pearl millet
  • 1/2 cup makka/maize flour
  • 1 kalonji
  • 2 tablespoon ghee or oil for moyan/shortening
  • 1 1 /2 tablespoon salt
  • Water for kneading the dough
  • The above quantity is for storage, mix all the flour together and from that take 1 1/2 cup

Method

  • Take large bowl
  • Add the flour,salt,ghee,kalonji and water
  • Knead a soft dough
  • Keep it for 15 minutes
  • Now make rotis of by applying ghee on both the sides
  • Your multigrain roti is ready,a healthy and full of protein one.
  • Until then keep exploring….

Sattu ka sharbat


Sattu is roasted black chana which is grinded with the black skin itself. A very healthy powder with which one can make stuffed parathas or kachoris as well.sattu sharbat prevents us from heat wave and its a complete nutrition to the body.Especially consumed by Biharis and North Indian. Sattu ka aatta is available in every Indian grocery shop or the flour mill.Do try this recipe in summer’s or if you are running short of time just mix sattu ka aatta in water with the given ingredients and consume you will stay full for the day.

Lets get the recipe

#foodbloggers #purvanchalstadka #indianfoodblogger #foodphotograhy #sattu#sharbat#sattusharbat#summerdrink#beattheheat

Ingredients

  • 1 tablespoon sattu
  • 1/4 tablespoon kala namak
  • Pinch of jeera powder
  • 1 glass water
  • Ice cubes

Method

  • Take a glass add sattu flour and few drops of water,make a nice paste without any lumps
  • When the mixture is done,add in kala namak and jeera powder, mix it
  • Pour water in glass and ice cubes
  • Mix it and its ready to drink
  • Sattu ka sharbat is ready
  • Happy Summer!

Atte ka halwa/wheat flour halwa


Come navratri and I wait for Navmi as this is the day we prepare this halwa to be given as Prasad to all the kanyas coming down to eat and bless us…A healthy halwa which everyone should eat…This is also recommended for post delivery diets …In Punjab this halwa is called as kada Prasad.. .let’s see what goes in making this

ATTE KA HALWA
ATTE KA HALWA

Ingredients

1 cup wheat flour

1/2 cup water

3/4 cup sugar (or as per taste)

1 cup ghee

1 tablespoon elaichi powder (cardamom)

Dry fruit optional (I have not used here)

Method

Heat ghee in a kadai, add wheat flour and roast it till the raw smell of the flour goes and it turns light brown in colour. Cook it on low flame,while continuously stirring

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Add sugar and water and mix it well with no lumps remaining

Add elaichi powder and close the lid,let it cook on slow flame for another 5 minutes

Open the lid stir again ,you can see the ghee oozing out.its done

Serve it hot

litti/bhauri recipe/How to make litti in microwave oven


LITTI/BHAURI
LITTI/BHAURI

This recipe is from the northern state of india,made with wheat flour in open flames called chulas or bonfire during winter season when all are out in front of the bonfire,so cooking goes hand in hand,quick and healthy recipe from my home,eaten with dal(lentils curry)or chokha.Lets see the recipe

INGREDIENTS

2 cups wheat flour

1/2 cup maize flour

1/2 cup of ghee

1 tablespoon salt

1 tablespoon ajwain(carom seeds)

water to knead the dough

LITTI/BHAURI
LITTI/BHAURI

METHOD FOR MAKING THE LITTIS OR BHAURI

Pre heat the oven @ 180 degree,now while the oven is getting heated.

Mix wheat flour,salt,ajwain,maize flour and ghee

Make a dough out of it and let it rest for 10 minutes

Start making small balls (lemon shape) and keep ready

Set the oven on grill mode on full power

Place the litti on the grill stand

Grill Littis/bhauri for 10 minutes

Remove it and flip it on the other side and grill again for 10 minutes

NOTE:COOKING TIME DIFFERS FOR EVERY OVEN,SO KEEP CHECKING YOUR LITTIS TILL THEY TURN LIGHT GOLDEN BROWN

Dip them in ghee and serve hot with dal and chokha or chutney

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