Tag: breakfastrecipe

The classic Rawa Upma recipe


I do call this recipe classic as nothing can beat the taste of this simple upma.

Doctors also recommend of eating upma if one is unwell. This simple tadka upma is available at any restaurant or street food vendors. This recipe is a no fail proof one…you will never be disappointed while cooking this. Leaving all the worries about serving healthy food to your loved ones.

In our house we at times have upma as our dinner also. Light yet wholesome.

Simple and quick to make. Healthy and wholesome. With some basic ingredients easily available in the kitchen pantry. So, without wasting time let’s get the recipe

#purvanchaltadka #foodblogger #upma#classicupma

Rava upma

Rava Upma

Ingredients

  • 1 cup rava/Semolina
  • 1 cup onion chopped
  • 1/2 cup tomato chopped
  • 1/4 tablespoon urad dal(without skin)
  • 1/2 tablespoon mustard seed
  • 5 to 6 curry leaves
  • 2 tablespoon oil /ghee
  • 2 to 3 green chili chopped
  • 1 tablespoon salt or as per taste
  • 2 to 3 cups boiled water

Method

  • First take a pan and dry roast the rava till light brown
  • Keep water for boiling on another stove.
  • Heat oil /ghee in a pan add in urad dal let it turn golden brown, now add in mustard seed let them crackle
  • Add in green chili, onion and curry leaves
  • Cook till the onion turns pink
  • Add tomatoes and fry for few seconds
  • Add in the roasted rava
  • Mix it well
  • Pour in the boiled water, salt
  • Give it a nice mix
  • Cover with a lid and cook for 5 minutes
  • Open the lid mix it again
  • It should be completely dried up
  • Off the flame
  • Garnish with coriander leaves and serve hot
  • Your classic upma is ready, healthy and wholesome.
  • Hope you liked the recipe.
  • Until then keep exploring…….

Use the same cup for measurement of rawa and water

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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 😉

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…….
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Gobi paratha


Winter’s are the time when you get your veggies in abundance.My pantry is stocked with cauliflower that too 4🤔 now what better than making stuff parathas with them and consuming.

Best paratha for kids lunch box and they definitely love them.Cauliflower is blanched and then grinded not fine but coarse.

Let’s see what goes in making this

#purvanchalstadka #gobiparatha#cauliflower #stuffedcauliflowerparatha#indianbread#paratharecipes#foodbloggers#indianfoodbloggers#indianfood

Gobi paratha

Gobi paratha

Ingredients:

  • 2 cups cauliflower florets
  • 1/2 tablespoon amchur powder
  • 1/4 haldi powder
  • 1 1/2 tablespoon coriander powder
  • 2 green chillies chopped
  • 1 tablespoon red chilli powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon jeera powder
  • Coriander leaves for garnish
  • 1 onion chopped
  • 1 tablespoon salt or as per taste
  • Oil for frying the mixture
  • Oil or ghee for applying on parathas

For the dough

  • 1 1/2 cup wheat flour
  • Pinch of salt or 1/2 tablespoon
  • 2 tablespoon oil for kneading the dough
  • 1 cup water

Method for cauliflower stuffing:

  • First is blanch the florets in salt water
  • Then grind it coarsely in food processor or grinder
  • Take it in a bowl
  • Pour oil in a kadhai
  • Add mustard seeds /rai let it splutter
  • Add in green chillies
  • Saute,add in haldi,coriander powder and red chilli powder
  • Give it a quick mix
  • Add salt and grinded cauliflower
  • Mix it well
  • Now add jeera powder, garam masala powder and amchur powder
  • Stir it well
  • Off the flame
  • Once it has cooled down add chopped onions and coriander leaves
  • Mix this as well

Making parathas

  • Take small portion of the dough just lemon size
  • Roll into a disc

Aloo kachaloo/Panch phodan aloo


Aloo kachaloo is Uttar pradesh’s one of the favourite winter delicacies,mostly eaten as breakfast or lunch.Basically this dish is made with (naya) new potatoes only but you can use whichever potato you have.What goes in making this, is simple panch phodan i.e mix of spices.This goes well with sugarcane juice.

Naya (new) potatoes are sweet in taste and don’t get mashed up while cooking ,so preferable naya aloo is used.

How to buy naya(new) aloo

Simple, the new potato when you scratch with your nails it’s skin comes out easily,it’s covered with dirt i.e mud,and they are found in abundance only in winter.Naya because it’s harvested in winter.

First you have to boil the potatoes and cut them into half,then head further

Let’s see what goes in making this

#purvanchalstadka#aloo#potato#drypotato#kachaaloo#foodbloggers#indianfoodblogger#potatorecipes

Kachaaloo

Aloo kachaloo

Serves 7 to 8

Ingredients:

  • 1 kg potatoes boiled
  • 2 tablespoon oil/mustard oil
  • 1/4 haldi powder
  • 1/2 rai
  • 1/2 tablespoon kalonji
  • 1/2 saunf/fennel seeds
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon jeera/cumin
  • 1/4 tablespoon ajwain/carom seeds
  • salt as per taste
  • Coriander leaves for garnish
  • 2 tablespoon water

Method:

Kachaaloo
  • Take a pan,heat oil into it
  • Lower the flame add in rai let it crackle
  • Now add in jeera,ajwain,kalonji,coriander seeds and saunf
  • Saute till light brown
  • Add in salt and haldi powder
  • Saute for few seconds
  • Pour in little water just 2 tablespoon so that the masala doesn’t burn
  • Now add in the chopped potatoes
  • Give it nice mix,until all the spices have coated the potato well
  • Garnish with chopped coriander leaves
  • Serve them hot with sugarcane juice or tea or eat just like that
  • Hope you liked this Purvanchal recipe
  • Until then keep exploring……
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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

Ingredients:

  • 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

Ingredients:

  • 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

Method:

  • 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…..

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