Greek salad recipe


Salads have been the most important part of any country, each one has its own version and variety. Today I am exploring this Mexican salad. Tastes delicious, it’s wholesome, full of protein, fibre, flavourful and healthy. What else can one ask for? Have this Greek salad just a bowl and you are done.

This particular salad is made with boiled chickpea and feta cheese. A whole lot of veggies are also added with a salad dressing to enhance the flavour. I have been a fan of this wholesome salad since I ate this, my son drools over this.

Dressing in this salad should be added only before serving, otherwise, the salad will turn soggy. One can mix all the given ingredients and refrigerate them and add the dressing while serving.

Greek salad

So let’s get the recipe straight away

#foodblogger#purvanchaltadka#greeksalad #saladrecipe

Ingredient

  • 1 cup boiled chickpea
  • 1 cup sliced cucumber with the skin
  • 3/4 cup onion chopped
  • 1 tomato chopped
  • 1 cup spinach leaves chopped (optional)
  • 2 tablespoon lemon juice
  • 1 tbsp black pepper powder
  • 1 tbsp white sesame seeds(roasted)
  • 1 cup tomatoes chopped
  • 1/2 tbsp red chili flakes
  • 1/2 tbsp oregano
  • salt as per taste
  • 1 tsp sugar
  • Coriander leaves chopped
  • 200 grams Feta cheese
  • 4 tbsp olive oil
Salad

Method

  • Take large bowl, add boiled chickpea.onion, cucumber, tomato,spinach, lemon juice, black peper powder, sesame seeds, red chili flakes, oregano, sugar, salt, coriander leaves, olive oil.
  • Give it a nice toss
  • Now, crumble feta cheese and add in the salad
  • Mix it again
  • Greek salad is ready to be served
  • Hope you enjoyed this simple and easy salad
  • If you have tried making this do comment down below.
  • Until then keep exploring…….

If you want to make this a day before do not add in the oil, salt, sugar n cheese. Add when you are serving this will keep the salad crunchy n fresh.

@purvanchaltadka

Purvanchal Tadka

Jamun juice


The Darker The Berry,

The Sweeter The Juice

-By Thomas Jefferson

Have you tried this Jamun juice yet, here’s a simple recipe that you can use to store or make a drink instantly. Only few things one has to follow for the shelf life of this drink.

Welcome to my blog and thanks a lot for stopping by. Hope you love this recipe, do let me know through your comments.

Jamun or Java plum are seasonal fruit of India, one can find them during rainy season from June to September.

This is a local fruit grown here with a lovely taste and health benefits.

One can usually find them served in green leaves sprinkled with kala namak or black salt and believe me this tastes yum.

Here’s the recipe card for making a healthy drink with Kala Jamun

#kalajamundrink#foodblogger#purvanchaltadka

Kala Jamun juice

Kala Jamun juice

Ingredients

  • 1 cup de-seeded jamun/java plum
  • 1/4 cup sugar (or according to taste)
  • 1/4 tablespoon jeera powder /cumin
  • 1/4 tablespoon Kala namak /black salt (optional)
  • 1 tablespoon lemon juice
  • 1 cup water

Method

  • Boil Jamun with water and sugar, for 2 minutes
  • Let it cool down completely
  • If you haven’t de-seeded the Jamun, do it after boiling
  • Pour the mixture in a blender
  • Add jeera powder, lemon juice and salt
  • Blend on high speed
  • Strain the Jamun pulp
  • This pulp is thick
  • store it in air tight container
  • And dilute it with water when serving
  • This stays fresh for a week, if you have boiled.
  • Serve it chilled
  • Kala Jamun juice is ready in this lovely weather.
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

3 Easy drinks to boost immunity


To defeat any virus in and around our body one has to keep immunity strong and by meaning strong the instant question arises is how? Here’s presenting 3 easy drinks to boost immunity and keep disease at bay.

What is immunity?

Immunity is the ability of body to protect itself against infection, by making antibodies.

When one’s immunity is weak that person tends to catch cold and cough early or say an disease like viral.

During this time when the world is fighting with covid-19 or corona virus we need to take care of ourselves by sanitizing our hands, staying at home and maintaining social distance. This is the only way to fight back.

Three drinks which I am sharing today is

#immunitydrinks#immunityboosterdrinks#purvanchalstadka#foodbloggers#indianfoodblogger#easydrinks#lemongingerdrink#tulsitea#kadha

3 easy drinks

Lemon-Ginger Tea

Lemon ginger tea- lemon contains vitamin c which is a good immunity booster

Kadha

kadha is one such drink which is highly recommended during cough and cold.

Tulsi Tea

Here tea is made without adding tea leaves to tea,but still it’s called Tea

All these drinks will definitely boost your immune system.

Lemon ginger tea

So let’s get the recipe card

Lemon -ginger tea

Ingredients

  • 1 lemon sliced
  • 1/2 inch ginger sliced
  • 1 tablespoon honey

Method

  • Take 1 cup water in a saucepan
  • Add in the sliced ginger and lemon
  • Boil till reduced to half
  • After boiling strain the tea in the cup
  • Add honey, mix it
  • Drink it warm every morning
  • This will keep your immunity strong

Tulsi tea

Tulsi tea

Ingredients

  • 1 glass water
  • 1/2 cup tulsi leaves
  • 1/2 tablespoon lemon juice
  • 2 tablespoon honey

Method

  • Take water in a saucepan add tulsi leaves
  • Boil it for 5 minutes
  • Strain into the glass
  • Add lemon juice and honey mix well and enjoy this healthy drink to keep yourself strong

Kadha

Ingredients

  • 1/2 cup tulsi leaves
  • 4 to 5 cloves
  • 4 to 5 black pepper
  • 1/2 inch ginger
  • 2 to 3 darchini stick
  • 2 tablespoon honey

Method

  • Take a saucepan add in water
  • Now coarsely grind the spices using motor pestle
  • Add the mixture to water and boil till water reduces to half
  • Strain and add honey
  • Serve warm
  • A perfect Kadha for any cough and cold.
  • Hope you liked all the drinks
  • Do try and let me know
  • Until then keep exploring…….

Uttapam Recipe/ How to make Uttapam


Here’s yet another South Indian breakfast which we all love and keep having them. South Indian food is easily available at all eateries but I prefer eating from the food stall parked on the road side.They serve the exact taste and quantity.

uttapam

Uttapam is my favourite and now my twins also love them.Best way to make kids have their veggies just looks like pizza if you grate some cheese on it.

Coming to the recipe,batter is same as the one used for idli or dosa.You can use store bought ones also.Here I had leftover batter from idli so made Uttapam

#purvanchalstadka #Uttapam #southindianfood#breakfast #kidslunchbox#foodblogger #indianfoodbliggers

Let’s see what goes in making Uttapam

Quantity for idli,dosa or Uttapam

  • 3 cups raw rice
  • 1 cup urad dal
  • Salt

Method for batter:

  • Soak urad dal and rice separately for 8 hours
  • Grind to a fine paste
  • By adding water for thick consistency
  • Add salt and leave it overnight, covered
  • Next morning your batter is ready for making idli,dosa or Uttapam

Ingredients for topping

  • 2 onions chopped
  • 1 tomato chopped
  • 2 green chillies chopped
  • Coriander leaves
  • Salt
  • Oil for drizzling

Method for making Uttapam:

  • Heat a tawa or griddle/ dosa pan
  • Sprinkle oil and spread
  • Keep the flame low
  • Pour one laddle batter
  • Spread it in round shape with the laddle itself
  • Keep it thick not like dosa
  • Gently garnish with the veggies spreading it equally all over the Uttapam
  • Press the veggies with the spoon
  • Drizzle oil
  • Sprinkle some salt
  • Cover with a lid and cook
  • Once the batter is hard
  • Flip it and cook on the other side as well
  • Uttapam is ready to be served with coconut chutney or Sambhar
  • Simple and healthy breakfast for kids lunch box or just lunch
  • Until then keep exploring….

Kesar doodh/saffron milk


Kesardoodh has a very special place in every Indian’s heart from our ancestors to our mother’s they will never go wrong with Kesar doodh and make it a point that every winter these nutrients are served to everyone in the family.

Kesar has a special place in Ayurveda, This protects from cold, good for the heart. Gives one a good sleep, Good for the skin also.

Very easy and quick to make a drink, let’s see what goes into making Kesar doodh

I have not added cardamom powder here as it overpowers the aroma of Kesar/saffron as this is Kesar doodh so let us keep it simple no need to make it fancy

#purvanchalstadka#foodbloggers#indiandrink#kesardoodh#saffronmilk#ayurvedadrink

kesardoodh

Kesar doodh

Ingredients:

  • 2 glasses of milk
  • 8 to 10 strands of saffron
  • 2 tablespoon sugar

Method:

  • Boil milk in a saucepan, once it starts boiling add in saffron strands
  • Boil for 1 minute more
  • Add sugar
  • Off the flame and cover the milk half(so that the milk doesn’t get spoiled)
  • Leave it for 10 to 15 minutes, so that saffron dissolves well
  • After 15 minutes open the lid and just press the saffron strands with a spoon so that more flavour and colour are observed in the milk.
  • If you wish boil the milk again if it has gone cold.
  • Serve kesar doodh warm
  • A Healthy and nutritious drink is ready
  • Until then keep exploring……

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

Palak paratha/spinach flat bread/ How to make palak ki roti


Spinach or palak as we call it in Hindi has been liked by all in the house,be it palak paneer,palak pakora,palak ki dal….so on.as we all know that palak helps in digestion of food and clearance of all the toxic stuff in the stomach so i would suggest you all to include palak or spinach in your diet once in a week in any form.My kids love palak puri and palak paratha,so it goes in their lunch box as well,I hope you understand what its like thinking of new stuff for lunch box.This recipe is a must try for all of you,there is no need of any accomplishment one can just roll and finish this up.Do check my recipe of https://purvanchaltadka.wordpress.com/2018/12/01/mixed-saag-sabzi-how-to-make-mixed-saag-sabzi/https://purvanchaltadka.wordpress.com/2018/10/23/palak-aur-paneer-ki-bhurji-how-to-make-palak-paneer-bhurji/

Palak/Spinach

Palak paratha

They are good in Iron,calcium,magnesium,asthama prevention,lowering blood sugar and many more.

Spinach is also called as Super food.

Palak ki roti is full of nutrition and healthy,coming to the recipe lets see how did I make this.

#purvanchalstadka#foodbloggers#indianfoodbloggers#palakkiroti#truecooks#homemadefood

Palak ki roti

Palak Paratha with curd

Ingredients

  • 1 cup palak puree
  • 1 cup wheat flour
  • 1/2 cup besan or chickpea flour(optional)
  • 3 to 4 tablespoon oil for shortening/moyan
  • 1 tablespoon ajwain seeds/carom
  • 1 tablspoon haldi powder
  • 1 1/2 tablespoon salt or as per taste
  • 1/4 tablespoon kalonji
  • 1 tablespoon Garam masala
  • ghee/butter for applying on roti
  • water for kneading the dough

Method

  • Take large bowl mix the wheat flour and besan
  • add salt and all the spices
  • mix it well
  • add palak puree
  • and oil with carom seed,kalonji
  • make a dough of it,if required add water
  • Let it rest for half an hour,by covering it with wet cloth
  • Take small portion of the dough and start rolling it into roti
  • Heat tawa and cook the palak roti both the sides well by applying ghee or butter
  • Serve them hot with achar or curd
  • I have blanched the palak/spinach and then made puree of it

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 πŸ˜† 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

Ingredients

  • 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

Method

  • 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 😊

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!

Wheat puff chocolate bars/Gehu murmure bars


Wheat puff or gehu ke murmure are high in nutrition and a healthy snack to munch on.my husband’s favorite murmure,he prefers them more than rice puff.today i am making chocolate bars or squares out off these yummy wheat puff.wheat puff here in Nagpur we get from the local vendors, i like buying from them also you can say to support them in their work,rather than the packed ones.At times the packed ones do have a different smell to it.These bars are really easy to make a quick snack which can be prepared by all,even bachelor’s i say.lets see what goes in making these yummy chocolatey bars

#purvanchalstadka #foodbloggers #wheatpuff#wheatpuffbars#indianfoodblogger #indianfood#sweet#munch

Ingredients

  • 2 cups wheat puff (gehu murmure)
  • 1 cup dark chocolate
  • 1 cup milk chocolate
  • 2 tablespoon butter

Method

  • Using a double boiler melt both the chocolate
  • After it has completely melted add in butter
  • Mix it well so that butter dissolves well
  • Now add in the murmure or wheat puff,mix it

  • Spread foil paper and pour the chocolate murmure mixture on the foil

  • Spread it thin or as desired thickness
  • Let it cool down to room temperature
  • Cut them into squares or preferred shapes
  • Your murmure bars or wheat puff chocolate bars are ready to munch
  • Store them in air tight container
  • Wheat puff chocolatey bars are ready
  • You will enjoy the taste of salt and sugar both

Bathua ka raita/How to make bathua ka raita


As winters are heading towards end in India i would like to share with you one of my favourite raitas that is made using chenopodium album or bathua.some even call them as weeds and don’t know that it can be used in so many forms and is good for health as well. Bathua ka saag,raita paratha so many forms are there it has an earthy taste to it.Mostly cultivated in Northern region of India and has huge demand. A very simple raita recipe this is,do give it a try and include it your diet. Direct purvanchal se😊

#purvanchalstadka#foodphotograhy #foodbloggers #indianfoodblogger #raita#bathuaraita#chenopodiumalbum

Ingredients

  • 1 cup bathua saag/ chenopodium album
  • 1 cup curd (sweet one)
  • 1/4 tablespoon chaat masala
  • 1/4 tablespoon salt
  • 1/4 tablespoon jeera powder (cumin)

For TADKA

  • 2 green chillies slit long
  • 1/4 tablespoon jeera
  • 1/2 tablespoon ghee

Method

  • Wash and blanch Bathua
  • Chop fine and keep aside
  • Take a bowl, pour in the curd with all the ingredients given,including salt
  • And mix it well
  • Now,heat a small fry pan add in ghee,once it is hot add jeera and green chillies and saute till light brown
  • Pour it on the curd
  • Again mix it well
  • Serve them with paratha or rice
  • Your Bathua ka raita is ready

Rataloo ke patte ki sabzi/sweet potato leaves bhaji/ How to make sabzi from sweet potato leaves


Lately i have started my kitchen garden a small one,and one of our family friend just gave me these sweet potato sapling, and i planted it in my pot,these creepers have grown so fast with lovely and tender leaves .I have heard from many people that these leaves taste bitter and are poisonous, but believe me i have ate this and still surviving 😁jokes apart.No they are not at all poisonous, infact a healthy veggie to eat.A complete no fuss recipe with few ingredients involved

Let’s get the recipe

#purvanchalstadka #foodbloggers #sweetpotato#indianfoodblogger #drysabzi

Ingredients

  • Bunch of fresh and tender sweet potato leaves
  • 1 onion chopped
  • 2 green chillies finely chopped
  • 2 garlic cloves
  • 1 tablespoon oil
  • 1/2 tablespoon salt
  • 1/4 tablespoon rai/mustard seeds

Method

  • Wash and finely chop the leaves
  • Heat oil in a kadai,add rai let it splatter
  • Add in green chillies and garlic
  • Saute it for a minute
  • Add onions and cook till transparent
  • Add in the chopped leaves with salt
  • Cover with the lid and cook on low flame
  • After 3 minutes open the lid and cook till oil oozes out from the sides
  • Or till golden brown
  • Healthy and nutritious sabzi is ready
  • Have them with roti

Stay fit and healthy eat your greens more and eat local and seasonal food.

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