Gulkand Mukhwas/ Indian Mouth Freshner recipe

Mukhwas is a culture in every household in India. We Indians prefer having mukhwas after our meals, this helps us in digesting our food well.

One can find various ranges and varieties of mukhwas in the market. But as we all know store brought one has some kind of preservatives in them, to make them last longer. The ones made at home are free of chemicals, so let’s try them out today with some simple ingredients.

I did post a recipe on gulkand you can check it out hereGulkand recipe/Rose Jam

Gulkand or rose jam is healthy and delicious, I have made them using roses from my garden, you can buy them if you wish. Here’s one chutney that gives that fragrance and flavour to this mukhwas which makes it smell and taste just like the store. One will find this chutney in a local grocery shop called Meenakshi chutney or pan chutney.

By adding this to the mukhwas not a single guest will say it’s homemade, you can surprise them with your talent 😉. So let’s get started

#purvanchaltadka #foodblogger #gulkand#mukhwaas


  • 5 to 10 Beetel leaves/pan
  • 4 tablespoon dhana dal/ roasted coriander seed
  • 4 tablespoon sauf/fennel seeds
  • 8 to 10 tablespoons or a small packet of mixed colourful sauf
  • 2 tablespoon Meenakshi/pan chutney
  • 1 tablespoon amla supari
  • 1 teaspoon elaichi/Cardamom powder


  • Take a pan dry roast dhana dal and keep aside
  • Cut the pan leaves finely and set aside
  • In a mixing bowl add gulkand, chopped pan leaves, roasted dhana dal, sauf, amla supari, pan chutney and elaichi powder
  • Mix all this very well
  • The quantity of dhana dal and sauf can be adjusted according to one’s preference.
  • Store it in an airtight container in the refrigerator
  • Enjoy your Gulkand mukhwaas

Gulkand recipe/Rose Jam

Do you love eating paan, or have you ever tried one if not then I would suggest you to try. This is best for digestion, ayurveda recommends this for digestion and cooling effect on body.

Mostly all Indians love eating paan, some love it with beetel nuts while many, like me love sweet (meetha) paan.

Gulkand is the main ingredient used in paan, that is the flavour enhancer with some sugar coated fennel seeds, some mint balls. Making gulkand is super easy, which is going to blow your mind up, after checking out the recipe.

My garden is filled with rose plant, so thought of making some gulkand and preserving it.

Rose petals should be fresh and no dark spots have to be on them.


What is Gulkand?

Rose petals crushed with sugar is called gulkand.

So let’s get the recipe here

#purvanchaltadka #foodblogger #gulkandrecipe


  • 1 bowl roses or 20 to 30 red roses
  • 1 cup sugar


  • Pluck the petals of roses
  • Wash and pat dry the petals
  • Take grinding jar and grind the petals or you can even cut them fine
  • Remove it in small bowl
  • In the same bowl take sugar
  • Measurements should be same of crushed rose petals and sugar
  • Now grind the sugar along crushed rose petals
  • Make a paste
  • Store it in a air tight container
  • Keep it in the sun for 2 weeks
  • After 2 weeks sundrying keep it in the refrigerator
  • Remember the more aged gulkand, the more best it is in taste.
  • You can use it fresh also, but I would suggest to use it after 2 months.
  • Hope you liked this recipe
  • Until then keep exploring…….

Easy way to peel off Garlic

Peeling garlic is really a tedious job to do if you don’t know the trick. In my house garlic is consumed in every food cooked, except for Navratris.

So, peeling garlic is a big headache for me. Especially when the garlic is newly harvested, their skin don’t peel off fast.

When you think of storing garlic in bulk this tip will work wonders. Without the pain in your thumb.

So let’s get started.

How to peel Garlic quickly…

  1. Take a bowl full of water at room temperature.
  2. Soak the garlic pods in the water for about 10 to 15 minutes.
  3. After 15 minutes cut the tip of the garlic with knife, rest of the skin comes out easily.
  4. Store in airtight container in refrigerator.
  5. Use when required.
  6. Life is much easier by this tip.
  7. If you like the post do comment.


If you are staying in a cold weather, use hot water for soaking the garlic.

How to make Milk powder

Milk powder that too home made, sounds too much right, but trust me I did try to make milk powder and the result was amazing.

Never thought that milk powder can be made at home. A simple process is involved and you are good to go.

Pure and preservative free. This can be used in making kheer, mithai and so many desserts. My son is eating it straight away and enjoying it, says just keep it for me.

Having said that let’s get the recipe


Milk Powder

Milk powder


  • 1 litre milk
  • 1/2 cup sugar


  • Take a large kadhai and start boiling the milk
  • Boil the milk on medium flame
  • Stir it continuously
  • Boil till milk solidifies ,just like khoya
  • Once khoya is formed let it cool down
  • Spread it on a plate and sundry it
  • I have sun-dried it only one day as it’s month of May and in India it is summer.
  • After sundrying grind it to fine powder by adding sugar in it
  • Powder has to be fine
  • Your Milk powder is ready
  • Store it in an air tight container
  • This goes for a month in room temperature

Amchur/How to make Dry Mango powder

Mango season is going on and make whatever you can of them a simple recipe of amchur which you can make in the house and store it.instead of buying them why don’t you just make it with the given recipe here.Amchur doesn’t get spoiled and is used in all most every Indian cooking especially in achars/pickle amchur is mostly used in North Indian dishes.

#indianfoodblogger #foodbloggers #foodphotograhy #purvanchalstadka #amchur#drymangorecipe

Let’s get the recipe


  • 1 kg raw mangoes/ kairi
  • Peel / chop the skin

  • Then peel the raw mango thin
  • Spread them on cloth or plate
  • Sun dry them for 4 days or till crisp

  • Take a blender and grind to a fine powder
  • Store in an air tight container
  • Use them as required
  • After sundrying this makes into half bottle of amchur so don’t panic with drying 1 kilo of raw mango.

Potato chips/how to make potato chips

A home-made potato chips is what my kids crave for and the perfect time to make them is summer,as the sun is at its best.For storing these the whole year ,they definitely have to be perfectly sun-dried. A simple procedure to make these chip’s and store


5 kg potatoes (large ones, quantity depends on you)

Chip’s slicer




Firstly peel and wash the potatoes nicely and keep in cold water

potato chips in making

Now,take slicer and slice out the potatoes, keep it in water so that they don’t turn black


Once you are done with slicing

Heat water in a huge pan with salt

Once it starts boiling take those sliced potato in small quantity and boil for a minute or till the potatoes are semi cooked(wait till one or two boils)

Strain from the water and keep aside

Boil all the potatoes in same manner

Now spread on plastic sheet or cloth and sun dry them

For 2 days

On the 3rd day take bunch of chip’s and deep fry them,if it splutter like there’s water in the pan,that means chip’s have to be dried for 1 day more

Store them in air tight container

They last for 1 to 2 years with the same taste

Preserving green peas(matar)

Belonging to a dry region (Vidharbha) Nagpur we don’t get green peas all seasons,like other cities,being everyone’s favourite I had to keep buying the frozen one from the stores which are not healthy as they added colour and harmful chemicals to it,so why buy them when it can be preserved with out much hard work.This method I have been using for 5 years now,and it has been successfully done.

Buying a good quality green peas is also important as they affect the while buying do keep in mind to buy the green ones not yellowish,which are not sweet in taste.


Now this is how the green peas should be.Shell and wash the green peas.Before starting with the process keep in mind to freeze cold water and store(ice-cold)


In a huge pan boil water,once it starts boiling add the green peas into it,boil the green peas for 2 minutes  (remember dont over cook it,,2 minutes means 2 minutes only)

While the green peas is boiling get the ice-cold water out of the freezer pour it into another pan in which the green peas don’t over crowd.

Strain the green peas from the boiling water and directly put them in ice-cold water for another 2 minutes.20180112_104400.jpgBy adding the green peas in ice-cold water the cooking process stops and the colour is also retained,once the water is drained pack them in a zip lock bag and freeze them in the freezer.Enjoy it the whole year.20180112_110825.jpg

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