Panchamrit/Charnamrit/How to make Panchamrit

Panchamrit is an offering to God in Hindu culture. Be it any puja in the house panchamrit is made and offered on the palms of all the guest arrived. Panchamrit or charnamrit both are the same.During Satyanarayan katha the Murthy of god is given bathe in this and offered as prasad to all,so the name charnamrit. As said before 5 is a very important element in the human race without which this earth would have been incomplete. And the 5 elements are Agni (fire) Vayu (air) jal(water) surya (sun) chandama (moon).Here is reminder also that for any puja the person sitting for the katha has to fast and his/her fasting is over after having this power packed panchamrit and don’t feel starving.

Let’s get the recipe

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #panchamrit #charnamrit #puja#prasad#traditionalrecipes#indiancooking

Ingredients n method

  • 1 cup curd
  • Few drops of Ganga jal
  • 1/2 tablespoon ghee
  • 1 tablespoon honey
  • 1 tablespoon raw milk
  • 1 tablespoon panchameva

Mix all the given ingredients and offer with a leaf of tulsi.

This can made and eaten anytime as well.

Sabudana Vada/How to make sabudana vadas

Sabudana vadas are the best Maharastrian snack to munch on.Sabudana are called topiaco in English. Loved by all in the house,though a bit oily, it doesn’t matter any thing eaten in limited quantity doesn’t harm☺what do you think….any ways these vadas are simple to make with very less ingredients used.Mostly made during fasting days but one can make it for any time snack…

#purvanchalstadka #foodbloggers #sabudanavada#fastingrecipes

Ingredients required:

  • 1 cup sabudana
  • 2 potatoes (boiled large)
  • 1/2 cup groundnut
  • 1 tablespoon sendha namak (or as taste)
  • 3 to 4 green chillies
  • 1/2 tablespoon grated ginger
  • Handful of coriander leaves
  • 2 potatoes
  • Oil for deep frying
  • 1 tablespoon lemon juice(optional)
  • 5 to 6 curry leaves

Soaking of sabudana:

  • Wash sabudana using a strainer
  • Remove from the strainer and keep in a bowl
  • Pour in water to the level of sabudana only not more than that
  • Cover it with a lid
  • After an hour just mix it completely, so that water has been absorbed
  • Leave for 2 to 3 hours for soaking or overnight


  • Take a skillet roast groundnut on low flame
  • Let it cool down, crush them with your palm and remove the skin of groundnut
  • Boil and Peel potatoes and mash them
  • Now,take grinder add in green chillies, roasted groundnut, ginger and sendha namak
  • Grind into a coarse powder
  • Take a bowl add in the mash potatoes, sabudana and grinded powder ,add freshly chopped coriander leaves and curry leaves with lemon juice
  • Mix it well with your hands so that all the powder and sabudana is mixed properly

  • Make small patties out of all the mixture
  • Heat oil in kadai
  • Deep fry all the vadas till golden brown
  • Remove on kitchen towel
  • Your sabudana vada is ready to be enjoyed
  • Serve them with curd or green chutney
  • Enjoy your sabudana vadas

Note: i have not used jeera in vadas you can add if you wish.

Aloo ka Halwa/How to make Aloo ka Halwa

Aloo or potato is such a versatile vegetable, it can be eaten in so many forms and one of them is this Aloo ka Halwa as well,have you ever tried this!believe me you won’t regret this its soft ,melts in your mouth and more of all its sweet😊.As a young child i use to watch my elder sister cook this often when she would fast,as she was the one who use to cook for all in the house so taking time out and making something for yourself is quite boring or i would say we tend to feel lazy for cooking for ourself..the easiest think she could do is boil potato and make halwa.

Lets see what goes in making this

#foodbloggers #purvanchalstadka #alookahalwa#sweet#dessert


  • 4 large potatoes
  • 1/2 cup sugar (or as you prefer)
  • 1/2 cup milk
  • 3 to 4 saffron strands
  • 1 tablespoons elaichi powder
  • 2 tablespoon ghee


  • First boil potato and mash them,keep aside
  • In a bowl take warm milk and add saffron strands cover with lid let it dilute
  • Heat ghee add mashed potatoes and saute till golden brown

  • Once you notice colour change add in saffron milk ,elaichi powder and sugar
  • Cover with a lid and let it cook on slow flame for 2 minutes
  • Open the lid and keep stirring till halwa starts leaving the pan
  • Your Aloo ka Halwa is ready
  • For savoury fasting recipes do check http://vratwale aloo

Dryfruit Ladoo/How to make dryfruit ladoo/no sugar or jaggery ladoo

Off late one of my twin kid was not feeling energetic in the morning and whole day would just go in sitting in front of the T.V which i was too much concern about,after repeatedly asking whats wrong with you? The ans was i don’t feel like doing anything and i am more worried, went to my paediatric and got consulted..He just gave a smile and said nothing to worry as my twins are very fussy about eating he said to make them eat dryfruit ladoo daily one.The whole energy and the required amout of strength will be back.So,actually these ladoos are for them which now the whole family has .And the best part they are completely satvik and can be eaten during your fasting days.The dryfruit quantity can be of your choice only the khajur part has to remain same as it gives sweetness to the ladoo.

You do get these dryfruit ladoo in the market also ,only the rate is bit too much and at times the product being not fresh it has a different smell as well.So its better to make them in the house with everything freshly brought . That keeps our mind relaxed as well ,that we are have a good product.But today’s hectic schedule where bothhusband and wife are working it becomes quite difficult for any one to think of making dryfruit ladoo, it sounds like grannys oh my god this only my mother or grandma can do its might be difficult, but believe me when i can make these ladoo all can make.

Coming to the recipe ,lets get the in the kitchen

#purvanchalstadka#foodbloggers #foodphotograhy #dryfruitladoo


  • 500 grams Dates (khajur)seedless
  • 250 grams Walnut
  • 50 grams Almonds
  • 50 grams Cashewnut
  • 2 tablespoon elaichi powder
  • 1/2 cup ghee
  • 50 grams poppey seeds (khuskhus)
  • 1 tablespoon nutmeg powder (optional)


  • Firstly chop the khajurs into fine pieces and try to grind it little fine.Use your food processor it works well
  • Grind cashews,walnut and almonds separately
  • Heat 2 tablespoon ghee in a kadai add in grinded cashews and saute for a minute and remove
  • In same kadai add another 2 tablespoon of ghee and saute almonds,remove
  • In the same manner saute walnut also
  • Dry roast the poppey seeds and keep on a plate
  • Take a large vessel essemble all the ingredients given khajur,almonds,walnut and cashews
  • Give it a nice mix with your hands by mashing the Dates more further
  • Once it has mixed well with all the dryfruit
  • Add in elaichi powder and nutmeg powder
  • Mix them again
  • Start making ladoo out of it
  • And roll them on the khuskhus (this is optional)
  • Here you go….Dryfruit ladoo without any sugar is ready
  • This can be stored in the freezer in summers and winter you dont need to refrigerator them
  • Complete energy ladoo are ready.
  • Can be eaten during any fast to keep up energetic

Vrat wale Aloo/Fried potatoes for fasting /How to make Fried potatoes

Fasting has being in Indian culture since the era of Ramayana. There are many benefits of fasting, it controls your body,mind.if done in right mannerAs whole country is celebrating Navratri and some people like me are fasting for whole 9 days .Here’s the recipe that i make and eat every year.Vrat wale Aloo is what i am sharing today,i would like to tell you all that i dont have jeera (cumin)in my fast,you can use if you wish.

I have my fast a bit different from others in the sense of eating.

#purvanchalstadka #foodbloggers #vratwalealoo#Fasting #satvikfood


  • 4 potatoes (boiled)
  • 2 tablespoon peanuts
  • 2 green chillies
  • 1/2 tablespoon sendha namak
  • Coriander leaves for garnish
  • 1 tablespoon oil (i use sunflower oil in fasting)


  • Peel the boiled potatoes and cut them into 4 parts
  • Dry roast the peanuts and let them cool
  • Take a grinder and grind peanuts with green chillies and sendha namak to a coarse powder
  • Now heat oil in a kadai add in the potatoes and cook on medium flame with mixing them
  • Once you see them turning light brown, give them a stir now
  • Again cook till light brown on all sides
  • Now add in the grinded powder and mix well
  • Garnish with chopped coriander leaves
  • Have them with curd
  • Your Vratwale Aloo is ready

Khus- khus ki barfi/poppy seeds dessert

Made especially in the occasion of Janmastmi, this dessert is a complete yum and healthy..not much effort is needed in this recipe, it’s quick and try it.A way back 5000year old recipe, mentioned in the granths (holy book),people have there variations now,but the tastes remains delicious…Today we all are celebrating Dahihandi (Janmastmi) Here’s my way of making


  • 1 cup khuskhus seeds
  • 1 1/2 cup sugar
  • Some saffron strands desolve in milk
  • 1/2 cup cashews and almonds powder
  • 2 tablespoon ghee
  • 1 -2 drops of kewra essence


  • Dry roast khuskhus in a kadai on low flame
  • Blend into fine paste by adding little water
  • Take kadai add ghee pour in the khuskhus paste saute
  • Add dryfruit powder mix it
  • Add sugar and kewra essence
  • Mix it well
  • Add 1/2 cup water and cook till water has being absorbed completely, stir continually
  • Meanwhile grease a plate with ghee
  • When the mixture is ready
  • Pour it on the greased plate
  • And freeze it for an hour
  • Remove and cut into diamond shape
  • Your khuskhus barfi is ready

Dhaniya ki panjiri/ Coriander seeds panjiri

Jai Shri Krishna ,yes that’s how you greet,when one sees dhaniya panjiri being made,Lord Krishna was very fond of dhaniya panjiri as mentioned in Krishna leela,this is one of his favourites other than khus- khus panjiri and makhan. As we all are celebrating Janmastmi, here’s a lovely and full of flavour panjiri for you…

Here’s the recipe, can be made and stored any time of the year and eaten.



  • 1 cup Dhaniya (coriander seeds)
  • 1 cup grated jaggery(as per taste)
  • 1 tablespoon elaichi powder
  • 2 tablespoon chopped dryfruit (almonds, cashews, pistachio or the one you love to have)
  • 2 tablespoon ghee
  • 2 tablespoon makhana (foxnut)


  • Take a grinder and make fine powder of coriander seeds,keep aside
  • Heat ghee in a kadai,fry dry fruit and remove them
  • In the same kadai,roast makhana for 2 to 3 minutes and remove now, roast the coriander powder till the raw aroma has gone
  • Take them on a bowl ,now add in elaichi powder, dry fruit
  • Grated jaggery and makhana
  • Give it a nice mix
  • Your dhaniya panjiri is ready to please Lord Krishna

Lauki ka halwa/Dudhi (bottle gourd) halwa

Just try these yum halwa once and you’ll fall in love with it even if you don’t like lauki.A perfect recipe for any fast.Grated lauki and milk a perfect combination for indulgence with some dry-fruits and elaichi powder. Let’s get the recipe

#foodblogger#purvanchalstadka#dessert #bottlegourd


  • 1 whole lauki (bottlegourd)grated
  • 1 litre whole cream milk (I have used Haldirams milk)
  • 1 tablespoon ghee
  • 1/2 tablespoon elaichi powder (cardamom)
  • 2 tablespoon chopped dry-fruits (cashews, almonds and pistachio)
  • 1 cup sugar or as per taste


Take a kadai, add ghee in it once it’s hot, add grated lauki, saute till the water evaporates ( water that remains while grating lauki)

Now,pour the milk in the kadai and cook on low flame

Stir it in intervals so that the milk does not overflow .Add elaichi powder

Cook till milk and lauki has dried up completely,add in the sugar , saute till halwa reaches to dry consistency

Garnish with chopped dry-fruits

Enjoy it hot or chilled

Kesari lassi/saffron lassi/How to make kesari lassi

I am at my mother’s place this summer, a lovely break from the routine work,you are a lucky sis when your brother cooks up for you with all the love and affection he has,though he has returned tired from his work.He wants us to try his hand made lassi today.

Lassi is a sweet buttermilk with some elaichi and kesar in it.

Kesari lassi
Kesari lassi


2 glass curd

2 tablespoon sugar

1/2 table elaichi powder (cardamom)

Some saffron strands

Orange food colour (optional)

Ice cubes


Take a large bowl,pour in the curd with sugar.keep churning it,till sugar can use your blender as well

Now,add in elaichi powder, food colour (if using)and saffron

Churn them well

Take 2 glass add some ice cubes and pour in the lassi

Drink chilled

Makhana kheer/foxnut dessert/How to make makhana kheer

Makhana Kheer is my Hubby ‘s favourite one,boiled in milk till it absorbs whole flavour and served chilled or hot as preferred. A simple dessert with full nutritional value as it has dry fruits.This kheer has a very important place on fasting days as it is satvik .so lets start the recipe



2 cups milk

1 1/2 cup Makhana phool (foxnut)

1 tablespoon pistachios chopped

1 tablespoon almonds chopped

1 tablespoon cashews chopped

4 to 5 Dates (khajur)

2 tablespoons milk

1/2 tablespoons elaichi powder (cardamom)

Some saffron strands

Sugar as per taste



Take a small cup warm milk and add the saffron strands in it and keep aside

In a large bowl pour milk and keep it on low flame for boiling

Once it starts boiling add the Makhana in it and stir, crush some makhana and add to make it thick

Add chopped dry fruits in it and diluted saffron

Let the milk reduce to half or until you see that milk has got thick

Add sugar as per taste and elaichi powder

Serve it chilled or hot

This makhana kheer can be relished on fasting days also

Shinghara ki roti/water chestnut flat bread/A fasting diet recipe

Shinghara or chestnut are mostly eaten during navratris fast (a nine day fast)or any fast done by all the Indian. Chestnut have a very unique flavour and are gluten free…A very healthy roti can be made out of it ,with little ingredients….so let’s see the recipe

Shinghara ki roti


1 cup shinghara atta (chestnut flour)

2 potatoes (boiled and peeled)

2 green chili finely chopped

1 1/2 tablespoon shendha namak (rock salt)

2 tablespoon coriander leaves chopped

1 tablespoon ginger grated

1/2 tablespoon black pepper powder (Kali mirch)

Water for kneading the dough

Shinghara ki roti

Method of making shinghara ki roti

Take a bowl, mash the potatoes well

Mix chopped green chili, black pepper powder, shinghara ka aata (chestnut flour) grated ginger, shendha namak (rock salt) and coriander leaves

By adding 2 tablespoon of water start collecting the dough together

Use only little water so that the dough gets collected firmly

Heat the tawa ,make roti by using your hand or a greased sheet .so that it does not break

You can use your rolling pin if …you can manage

Cook it on low heat for the first time on both the sides

Then you can keep the flame on medium heat and cook

Prick little hole in between the rotis .to make them cook evenly from inside

Serve it with salad (only cucumber and tomato for fasting)

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