Baby corn Manchurian

Baby corn are so tender and delicious in taste, I can have them any how.

These Crispy ,tender ,deep fried baby corn are so yummy you can serve them in your kitty party or birthday parties.

Kids are gonna love this n will definitely ask for second serving. This is just a super snack for any time cravings. You can pack them in your kids tiffin box as well.

Simple way to make , no fuss easy recipe.

Let’s get the recipe straight away


Baby corn Manchurian

Baby Corn Manchurian



  • 1 pack of baby corn
  • 2 tablespoon rice flour
  • 1/2 teaspoon salt
  • 2 tablespoon water
  • 1 cup capsicum Chopped
  • 1/2 cup onions Chopped
  • 2 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon vinegar
  • 1 1/2 tablespoon red chili sauce
  • 1 tablespoon schezwan chutney
  • spring onion for garnish
  • 2 tablespoon more water
  • Oil for deep frying


  • Cut baby corn into pieces
  • Take a mixing bowl, add rice flour , half tablespoon salt , mix this well
  • Add in Chopped baby corn and coat well, add 2 tablespoon water and mix it well
  • Keep aside
  • Heat pan with oil, deep fry the coated baby corn till Crispy brown
  • Remove and keep aside
  • In the same pan, after taking extra oil out add ginger, garlic saute for few seconds
  • Add in onions and capsicum with a pinch of salt, give it a mix
  • Add in the given sauces along with vinegar and 2 tablespoon water
  • Now add fried baby corn and mix
  • Adjust the salt according to taste
  • Garnish with spring onions
  • Serve hot as snack or breakfast
  • Simple Baby corn Manchurian is ready
  • Until then keep exploring…….

Is there any alternate for Baby corn?

I would say yes, you can substitute baby corn with cauliflower. Gobi manchurian Do check out this recipe

Can you store them?

Yes you can store them in air tight container after deep frying in freezer

Tarri poha/chana poha

Tarri poha was something really new to me when I shifted to Nagpur,all this while I knew about kanda poha which is quite famous in Mumbai ,initially eating tarri poha did not make me feel excited, but once I tried tarri poha from a local vendor it did taste amazing. A healthy and wholesome snack for any local nagpurian.

What Vada pav is for mumbaikers,same tarri poha is for nagpurites.

What is Tarri?

Tarri is basically a gravy,here it is full of oil and red chilli powder. Served with poha.

So,let’s start cooking…

#purvanchalstadka #tarripoha#tarri#poha#flatrice#snack#healthy #breakfast #foodbloggers#indianfoodbloggers

Tarri poha

Tarri poha


  • 2 cups mota poha
  • 2 onions chopped
  • 2 green chillies chopped
  • 2 tablespoon lemon juice
  • 1/2 tablespoon rai/mustard seeds
  • 1/4 tablespoon jeera/cumin
  • 1/2 cup groundnut
  • Some curry leaves
  • 100 gram oil
  • 1/2 haldi powder
  • Salt as per taste
  • 2 to 3 tablespoon sugar
  • Coriander leaves for garnishing

For Tarri


  • 1 cup black chana/desi chana soaked overnight
  • 2 tablespoon kashmiri lal mirch
  • Salt as per taste
  • Curry leaves
  • 1/2 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1 tablespoon amchur powder


  • First we will make chana
  • Take a pressure cooker and cook chana for 4 to 5 whistles, let it cool down,remove it in another bowl
  • In the same cooker pour oil
  • Add rai n jeera let it splatter
  • Add curry leaves,salt
  • Now add haldi powder,coriander powder
  • Saute it
  • If it starts to burn add little water
  • Now add kashmiri lal mirch powder,amchur powder
  • Mix it well
  • Add water and chana
  • Mix it well
  • Close the lid and pressure cook it for 2 minutes more.
  • Tarri is ready.

For making poha

  • Wash poha in a colander and keep aside
  • Heat oil in a kadhai
  • Add in rai let it splatter
  • Add chopped onions and green chillies
  • Saute till soft
  • Add groundnut and curry leaves, with haldi and salt
  • Add sugar and lemon juice
  • Cook for a minute
  • Add in the poha and mix it really well
  • Cover and cook for 1 minute
  • Open the lid garnish with chopped coriander leaves

How to serve Tarri Poha-

Take a plate spread poha and top it with chana gravy/tarri.if you wish you can add chopped tomatoes and sev also.Serve them hot with adrak ki chai.

Kashmiri red chilli is used for the red colour and less spiciness,you can adjust spices according your taste.

Tarri poha Nagpuri style is ready enjoy them hot.untill then keep exploring…..

Chinese Bhajiya roll

Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll

Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.

Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.

A best lunch box idea or snack

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

Follow me on Instagram @purvanchalstadka

Let’s get the recipe quick


Chinese Bhajiya Roll

Chinese bhajiya roll


  • 1/2 cup butter
  • Tomato sauce
  • Green chilli sauce
  • Wheat flour rotis
  • 5 tablespoon besan/chickpea flour
  • 2 green chillies
  • 1/2 tablespoon red chilli flakes
  • 1 cup chopped cabbage/patta gobi
  • 1 cup chopped capsicum
  • 1 tablespoon ginger-garlic paste
  • 1 onion chopped long
  • 1 tablespoon salt or as per taste
  • Oil for deep frying
  • 1/2 tablespoon veniger /lemon juice
  • water for making batter


  • Take a bowl and add in chopped cabbage, capsicum with green chillies ,red chilli flakes and ginger-garlic
  • Mix them with your hands
  • Now,add in besan and salt
  • Make a thick batter by adding water
  • Heat a kadhai with oil,start deep frying these bhajiyas with the help of spoon.
  • Keep it light brown in colour .
  • Remove it on a kitchen towel.
  • Now take chopped onions and add vinegar,mix it keep aside
  • Spread rotis on a plate apply butter
  • Apply tomato sauce with green chilli sauce
  • Keep the bhajiyas in between
  • Spread vinegar mixed onions on top
  • Squeeze more tomato sauce and green chutney sauce over the onions
  • Roll the rotis
  • Cover one side with aluminium foil
  • Serve them
  • Chinese bhajiya roll is ready for your kids lunch box or just have them in snacks
  • Hope you enjoyed the recipe
  • Until then keep exploring……

Masala sweet corn/How to make masala sweet corn

Sweet corn or American corn was introduced to us by Domino’s and Pizza hut outlets, after having pizza from them we came to know there is something called as sweet corn which is much sweeter in taste,though the desi corns are much healthier as anything grow locally is good for human body, but coming to sweet corns they just add all the glam to our pizzas, burgers and sandwiches, don’t you agree to this.I remember eating masala sweet corn when i was in college,till date i can’t forget the taste.I do have a tendency of admiring at people cooking be them street food or a home cook,after continues stare at the corn vendor 😆 I got to know what he added to the masala corn and that’s how i started cooking at home.

So today I’ll be sharing with you Recipe of Masala sweet corn.This can be a healthy snack or brunch for family and a quick one also.

Let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodblogger#masalasweetcorn#recipes

Masala sweet corn


  • 2 cups sweet corn kernels
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1/2 salt
  • 1/4 tablespoon red chilli powder or kashmiri lal mirch
  • 1/2 tablespoon Garam masala powder
  • 1 tablespoon lemon juice
  • 1/2 tablespoon black pepper powder
  • Coriander leaves for garnish


  • Boil corn in hot water for 2 minutes with salt
  • Strain and keep aside
  • Heat oil and butter in a kadhai
  • Add in the boiled corn
  • Stir it
  • Keep it on medium heat
  • Add in all the given spices with salt
  • Mix it well
  • Garnish with coriander leaves
  • Serve it hot
  • Masala sweet corn is ready to indulge
  • Until then keep exploring 😊

Aloo masala sandwich/How to make spicy potato sandwich

Sandwich means stuffed bread with boiled and mashed potatoes in our house,this is more preferred than any other sandwiches as it is easy to make and no tantrum by any one in the house.simple boiled and cooked with some spices and you are good to go.

Again i would say a good lunch box recipe for kids and adults.A change from the routine twins love masala aloo sandwich a lot and its for them if i have to make it again n again and ya let me tell you my Mil also loves them simple to make and too fast to finish.

Lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #sandwich #aloosandwich#masalaaloosandwich


  • 4 potatoes
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon garam masala powder (i have used Rajesh masala its a hit in purvanchal region)
  • 1 tablespoon salt or as per taste
  • 1/2 tablespoon mustard seeds
  • 2 green chillies finely chopped
  • 1 onion slit long
  • 1 capsicum cut long
  • 1 carrot slit long
  • butter for applying
  • Green chutney
  • Cabbage shredded


  • Boil and mash the potato well
  • Heat kadhai add oil then rai/mustard seeds,green chillies and all the spices given with salt,keep the flame low as you can burn the masala.if you think it might burn just sprinkle some water
  • Then add all the mashed potatoes and mix it well,let it cool down
  • Heat tawa add butter and onions, capsicum,carrot and cabbage
  • Saute for a minute on low flame
  • Keep aside
  • Now spread butter and green chutney on all the slices

  • Keep the sauted veggies on one slice and aloo ka masala on top
  • Place the other slice on top
  • Heat it on the same tawa by applying butter on both sides
  • Your Aloo masala sandwich is ready

  • Cut them into half and serve with green chutney
  • Have them as tea time snack or take in your lunch box,choice is yours

Roti pizza/Leftover roti pizza

So…are you having leftover roti in the house and thinking how to finish them off,don’t you worry here’s roti pizza for you to save from wasting only need basic ingredients for pizza toppings of your favourite one’s and most important cheese, without which any pizza is’s not always that we are left with leftover rotis ,but at times one has to deal with them.Have you heard that leftover rotis are good for blood sugar and blood pressure. Around 50 years back or let me put it this way our grannies would always eat leftover food in their breakfast, this was practiced in our villages, even my mother in law has the habit of eating leftovers which are called kaleva in Purvanchal. As we all know are ancestors knew it best that’s the reason they did not deal with so many diseases. Now a days eating leftovers is not considered cool or it effects one’s status symbol, how foolish isn’t it.instead of wasting food,one should consume it is there are people dying for and we are the blessed one’s to have are 2 times meal.

So…lets get the recipe

#purvanchalstadka #indianfoodblogger #foodphotograhy #foodbloggers #pizza#rotipizza#homemadepizza#truecooks


  • 4 leftover roti/Indian flat bread
  • 1 cup capsicum chopped
  • 1 cup tomatoes diced and pulp removed
  • 1 cup onions diced
  • 1/2 cup sweet corn /boiled
  • 1/2 cup spring onions chopped
  • 2 green chilli finely chopped
  • 2 tablespoon mixed herbs (basil,oregano, thyme and chilli flakes)
  • Salt as per taste
  • Cheese cubes grated for garnish
  • 1 tablespoon Butter

For the sauce

  • 2 tablespoon mayonnaise/ plain
  • 1 tablespoon schezwan chutney
  • 1 tablespoon tomato ketchup
  • Give it nice mix
  • Your base sauce it ready
  • Quantity of sauce you can adjust as per your wish


  • Take the roti apply butter spread the base sauce
  • Spread all the diced veggies on the roti
  • Sprinkle salt and herbs
  • Spread grated cheese generously
  • Heat tawa on medium flame
  • Place the roti on it and close the lid
  • Cook for 2 minutes or till cheese has melted

  • Cut them and serve
  • Your roti pizza is ready
  • Even those 4 rotis will go less on the demand😂

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

Chinese pakora/cabbage Manchurian

Its December time and Nagpur is shivering with 14 deg temperature and i am craving for something spicy and crispy. Which is quick to make also with available ingredients in the kitchen. So many conditions i have na😁i think every house wife will relate to it.its not always kids crave for some think crunchy even mother’s have that crave.And i wanted something Chinese, so what better way than to make these Chinese pakora or cabbage Manchurian. A loved street food by all, this has to do nothing with the Chinese cuisine at all, except for sauce used in it.the main ingredient used here is cabbage rest is your choice.

So lets get the recipe


  • 1 small cabbage finely chopped
  • 1 carrot grated
  • 1 tablespoon ginger grated
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 1/2 tablespoon schezwan chutney
  • 1 tablespoon green chillies finely chopped
  • 1/2 tablespoon crushed black pepper powder
  • Salt as per taste
  • 1/2 cup maida /refined flour
  • 2 tablespoon cornflour
  • Oil for deep frying


  • Take a bowl add in shredded cabbage with grated carrots, soy sauce, vinegar, schezwan chutney, black pepper powder, grated ginger, green chillies
  • Mix well
  • Now add salt ,maida and cornflour
  • Mix it well
  • Without leaving any lumps in it
  • Now,heat a kadai pour in the oil
  • Once the oil is hit enough take small portion of the mixture and drop in the oil (you can use spoon also)
  • Deep fry till brown
  • Remove on kitchen towel so that excess oil goes off
  • Serve your cabbage Manchurian/ Chinese pakora with mayonnaise or schezwan chutney

Potato chips Bhel/How to make chips bhel

It is said that necessity is the mother of invention 😀this works well with this recipe as one morning i was damm hungry and i literally wanted to eat something chatpata and spicy,n everyone in the house was feasting on Chai and home made potato chips…i was in no mood of this chips,so just crumbled the chips and had chopped tomatoes and onion ready for my sabzi which i thought of using in the chips and with some more spices my bhel was ready…

Here it goes

#foodbloggers #purvanchalstadka #bhel#chipsbhel


  • 2 cups potato chips
  • 1 tomato cut into cubes
  • 1 onion finely chopped
  • 2 green chillies finely chopped
  • 1/4 tablespoon chaat masala
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon kala namak
  • 2 tablespoon roasted peanuts
  • 1 tablespoon oil
  • Salt as per taste
  • 1 tablespoon green chutney
  • 1/2 tablespoon imli chutney or tomato sauce
  • Nylon sev for garnish (optional)


  • First crumbled the chips and keep aside
  • Take a large bowl add in oil roasted peanuts ,onion ,tomato, green chillies and all the spices given
  • Add in the green chutney and imli chutney(tomato sauce) with salt
  • Give it a nice toss
  • Garnish with coriander leaves and sev
  • Your Potato chips Bhel is ready for quick bite
  • Eat it instantly as keeping it for long time will make the bhel soft

Idli/How to make soft and spongy Idli

Our family was introduced to Idli by our neighbour who was a Tamilian and everyone in there house use to call her paati…my mother use to wonder why they call her paati as we in North India call paati for slate (writing pad)😊later realised what it meant…thanks to paati for all the South Indian delicacy we tasted and added to our menu as well thats what our country stands for sharing and caring….every kilometer the taste of food keeps changing and recipes keep evolving..Here’s our Paatis version of Idli a connection from south to north…❤


  • 1 cup urad dal
  • 3 cup par-boiled rice (ukhda chawal or idli ka chawal)
  • 3 tablespoons salt
  • 1/2 tablespoon baking soda(optional) i have not used,you can use ,my idli batter was perfect with using baking soda


  • 60 idlis


  • Soak dal and rice in two different vessels for 10 hours
  • Next day rinse well both rice and dal separately
  • Take grinding jar and start grinding urad dal by adding little water at a time,so that it doesn’t get watery once you have finished grinding dal, keep in a large vessel
  • Now start grinding rice also in same manner
  • Rice does take time in grinding to a fine paste,be patient 😊
  • Remove in tge same vessel in which you have kept dal
  • Mix well both dal and rice with salt
  • Consistency has to be thick
  • Let it ferment for another 12 hours
  • Your Idli batter is ready
  • If you want less quantity just adjust the measurements
  • I have not used baking soda as here in Nagpur the temperature is hot enough for the batter to ferment
  • If you are making this in winter do add 1 tablespoons baking soda and keep in a warm place
  • Such as your cabinets

Cheese masala toast

Bread in any form is yum,made these masala toast with some leftover vegetables in the kitchen. As you might have read in my earlier posts ,my basic intention is making my twins eat everything, so here’s another recipe with my favourite sabzis and there favourite cheese 😃in the name of cheese you can make them eat so many things.lets get the recipe


  • 1/2 cup onions finely chopped
  • 1/2 cup carrots grated
  • 1/2 cup capsicum chopped
  • 1/2 tomatoes chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon green chillies finely chopped
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon garam masala
  • Salt as per taste
  • 2 tablespoon butter
  • 1 tablespoon oil
  • Handful of grated cheese


  • Take a pan,add in oil and butter
  • Add in green chillies, ginger-garlic paste and saute
  • Now add onion saute again
  • Add in all the chopped vegetables and saute on high flame
  • Add all the masala and salt
  • Mix them well
  • Take slice of bread apply butter and spread the mix veg masala on the bread
  • Add grated cheese and cook on the tawa with a lid on it till the cheese melts
  • Serve hot
  • Your masala toast is ready…for kids or adults to enjoy

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