Katori chaat


Katori chaat is one pop up starter for any generation, loved and liked by all and simple to make. If one has a party in the house I would recommend Katori chaat to be the first dish served. Chaat means to lick, anything that’s yummy is licked up completely, chaat being  one of them

Let’s get the recipe

You can get the chaatwali chutney recipe hereChaatwali chutney/Dip/khatti meethi chutney

Ingredients

  • 2 packets of Katori chaat(easily available in supermarkets)
  • 1 packet nylon shev
  • 4 to 5 boiled potato
  • 1 cup coriander chutney
  • 1/2 cup imli chutney/tomato ketchup
  • chaat masala for sprinkle
  • 2 tablespoon red chilli powder
  • 1 cup onions finely chopped
  • 1/2 cup sweet corn(optional)
  • black salt for sprinkle

Method

  • spread the Katori on a tray or plate
  • mash the potatoes and put them in katoris
  • sprinkle chaat masala
  • pour coriander chutney,imli chutney or tomato ketchup
  • put sweet corn on all the katoris
  • put onions on top with black salt n red chilli powder
  • garnish with sev
  • Your katori chaat is ready
  • You can have your variations also

Matar chaat recipe


Reading this line chaat will make any person crave to have them straight away. Today I am sharing one of the amazing chaat recipes from Uttar Pradesh. This chaat is famous mostly in the Eastern region with every street vendor selling it.

The taste is simple and wholesome. Nothing fancy is added here. Simple ingredients from your kitchen and you have an awesome chaat ready for tea time.

This chaat is made with white peas or vatana. Soaking is done a day before, you can boil n store them in the refrigerator. Use when required.

The cooking process is a bit of work for first-timers, as we don’t want overcooked and mushy peas. It has to be cooked perfectly.

If you are looking for a different chaat that is wholesome and healthy as well, this is it. Go try this recipe and comment your views.

Now, let’s start cooking

#purvanchaltadka #foodblogger #chaat#matarchaat

Matar chaat

Ingredients

  • 1 cup white peas boiled
  • 1/2 cup onion chopped
  • 1 teaspoon chaat masala
  • 1 teaspoon Kala namak
  • 1 teaspoon green chutney
  • 1 teaspoon tamarind chutney
  • Fresh coriander leaves
  • 1 teaspoon garam masala
  • 1/2 teaspoon jeera powder
  • Pinch of salt
  • Nylon sev

Method

  • Take a bowl to add boiled matar
  • Now add onion, green n tamarind chutney, chaat masala, jeera powder, Kala namak,garam masala powder salt n coriander leaves
  • Mix this well
  • Take the serving plate place the matar chaat add a spoonful of both the chutneys, sprinkle Kala namak, chaat masala
  • Garnish with onion and sev
  • Simple and super easy matar chaat is ready. Enjoy it with masala chai, want the recipe here you go Masala chai
  • Hope you loved this UP style Matar chaat.
  • Until then keep exploring…

Taro leaves fritters


My kitchen garden is full of Taro leaves or to be specific it’s in abundance. Already made patra, now trying this yummy bhajiya or fritters to enjoy it in this cold weather.

Taro fritters

Since the temperature has dipped in Nagpur with the weather being windier, what better way to enjoy than these piping hot bhajiyas.

A very simple recipe only you have to be sure that the Taro leaves are not itching in your throat, leaves have to be good ones. Even if we add amchur powder the itching doesn’t go, so don’t use those leaves.

All the ingredients used are easily available in your kitchen. So do try your hand on this recipe for sure. Let me know how it turned out.

Let’s jump to the recipe

#foodblogger #purvanchaltadka #fritters #bhajiya

Taro leaves fritters

Ingredients

  • 2 cups chopped Taro leaves
  • 1 cup onion chopped
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon Haldi powder
  • 1 tablespoon amchur powder
  • 1 1 /2 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon jeera powder
  • Salt according to taste
  • 2 tablespoon rice flour
  • 1 1/2 cup besan/ chickpea flour
  • Oil for deep frying
  • Chopped garlic leaves (optional)
  • 1 tablespoon mustard oil
  • 1/2 cup water

Method

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

Lauki bhajiya / Bottle gourd fritters


Are you hunting for something healthy yet chatpata, then you are on the right page.

Today we’ll make an yum snack for any time craving. Best home made snack keeping in mind one’s health. Eating deep fried once in a while is OK, so today I am sharing with you lauki/bottlegourd bhajiya. You might think why healthy when it’s deep fried, as it has lauki/ bottlegourd.

Lauki bhajiya

Let’s jump into the recipe

#purvanchaltadka #lauki#bhajiya#foodblogger

Ingredients:

  • 1 cup lauki finely sliced
  • 2 cup besan/gram flour
  • 1/2 cup rice flour
  • 2 tablespoon garam masala powder
  • 1/4 tablespoon haldi/turmeric powder
  • 1 tablespoon red chili powder
  • 1/2 tablespoon jeera/ cumin seeds
  • 1/4 tablespoon ajwain/ carom seeds
  • 1 tablespoon salt or as per taste
  • 2 tablespoon oil
  • Oil for deep frying

Method:

  • Take a bowl add besan, rice flour, garam masala, haldi, red chili powder, salt and oil
  • Rub it well with your hands so that all spices and oil gets mixed well.
  • Now add water and bring this batter to a thick consistency.
  • Whisk this mixture for a good five minutes and leave to rest
  • Heat kadai with oil for deep frying
  • Dip one slice in the batter and deep fry till golden brown
  • Fry all the lauki in same way till golden brown
  • Remove on tissue so that extra oil drips out.
  • Serve them hot with green chutney
  • Crispy and delicious bhajiya is ready.
  • Hope you liked this simple recipe
  • Until then keep exploring…….

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Soya Paneer Tikki


Come Join Us, In

Sharing These Tikkis

Would you really like to know the difference between Tikki and cutlet?

Simple!!

Let me answer this if you still know,

Tikki is basically shallow fried and cutlet is deep fried. That’s the difference they have.

Soya paneer tikki as the name is a wholesome snack for any occasion.

You can make these tikkis and freeze them as well, just shallow fry when required.

Serves well with coriander chutney.

Paneer and soybean chunks are fully protein packed, this keeps one full for a long time.

We love using mini chunks,rather than the big ones.As the taste differs a lot with mini ones.I am using Nutrela soy chunks here a brand that I have trusted for long.

This recipe will be loved by all in the house, that’s my bet to you.

For binding these together I have used chickpea flour here.

Soya paneer tikki

So, let’s get started with the recipe

#purvanchaltadka#foodblogger#indianfoodblogger#soyapaneertikki

Soya Paneer Tikki

Ingredients

  • 1 cup paneer (grated)
  • 1 cup soya chunks (boiled,squeezed and grinded)
  • 1/2 cup onion chopped
  • 1/2 cup grated carrot
  • 1/2 cup chopped capsicum
  • 1 tablespoon coriander leaves
  • 2 green chillies chopped
  • 1/2 tablespoon kashmiri red chilli powder
  • 1 1/2 tablespoon dhaniya/coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon jeera/cumin powder
  • 1/4 tablespoon black salt/kala namak
  • Salt as per taste
  • 1/2 chickpea flour/besan as per requirement
  • 1/4 tablespoon amchur/dried mango powder
  • 1 tablespoon ginger-garlic paste
  • Oil for frying

Method

  • Take a bowl add grated paneer and soybean (grind to a paste)
  • Mix,then add the veggies and given masala
  • Add salt with chickpea flour
  • Mix all this very well
  • Adjust the chickpea flour as per requirement, if the mixture is not binding well
  • Now heat a tawa
  • Make small tikkis of the mixture
  • Drizzle some oil on tawa and cook tikkis
  • Cook till golden brown in colour
  • Once they all are fried well
  • Serve them with coriander chutney and enjoy this lip-smacking tikkis in all the weathers with your hot cup of tea.
  • This is really a very simple tikkis recipe
  • Only the list of ingredients looks lengthy
  • Rest the process is simple which you can understand after reading.
  • Hope this recipe was interesting for you and if you have tried it do mention me or tag me #purvanchaltadka
  • Until then keep exploring…….

Rating: 1 out of 5.

Paneer tikka sashlik


“Food is Fuel”

Making of paneer tikka is very simple with a few points to remember if you want that hotel style paneer tikka sashlik.

By following a perfect recipe you can definitely get that scrumptious taste at home as well.

Key ingredient for tikka is mustard oil, yes this oil gives you the exact flavour and the smoky texture. If you switch using mustard oil I guess the taste will differ a lot.

This recipe is a famous one for any North Indian restos as north Indian do love using mustard oil in their food.

A protein packed snack for any time, which keeps one full. Here your favorite veggies are marinated with mixture of curd along with paneer and what exactly the mixture is that you will know in the recipe card, so let’s get started…

#purvanchaltadka#foodblogger#paneertikka#sashlik

Paneer tikka

Paneer Tikka sashlik

  • 1 cup Paneer cubes
  • 1 cup shimla mirch/capsicum chopped in square
  • 1 cup onion chopped in square
  • 1 cup tomato chopped in cubes n pulp removed
  • Butter for grilling
  • 1/2 cup mustard oil
  • 1 cup curd
  • 2 tablespoon besan /chickpea flour
  • 1/4 teaspoon jeera powder
  • 1/2 tablespoon coriander powder /dhaniya powder
  • 1/2 tablespoon kashmiri red chilli powder
  • 1/4 tablespoon kasuri methi
  • 1 tablespoon salt or as per taste
  • 1 tablespoon garam masala powder

Method

  • Take a bowl add in curd,now add besan, coriander powder, jeera powder, kashmiri red chilli, salt, garam masala powder, kasuri methi and mustard oil and mix it
  • Mixture for tikka is ready
  • Now,add the chopped veggies in this bowl with paneer and coat well
  • Leave it for an hour
  • After an hour prick the veggies and paneer in skewers
  • Heat griddle or tawa
  • Apply butter, place the skewers on them
  • Keep applying butter on all sides
  • Grill till golden brown
  • Take on a plate drizzle with lemon juice and mayonnaise
  • Serve them hot
  • Paneer tikka is ready
  • Hope you loved this simple recipe for more do visit again.
  • Until then keep exploring…….
  • Mustard oil gives that smoky flavour to this tikka just like hotels so don’t skip using it.

Rating: 1 out of 5.

Dal moth namkeen


Namkeens are Indian snacks which can be made at home easily.We Indians have a large variety of namkeen to indulge on. One of them is dal moth namkeen.

The process is simple,soak masur dal (whole ) overnight and next day just Deep fry. Sounds easy na… Let’s just try the recipe. What all goes in making this yummy dal moth namkeen.

Here’s the recipe card

Dal moth namkeen

#dalmoth#namkeen#indiansnack#foodbloggers#indianfoodbloggers#purvanchalstadka

Dal moth namkeen

Ingredients :

  • 1 cup whole masur dal
  • 1/2 tablespoon haldi powder
  • 1 tablespoon salt
  • Pinch of hing
  • 1/2 tablespoon Red chilli powder
  • Oil for deep frying
  • Pinch of cooking soda

Method :

  • First soak dal overnight in water with adding soda and haldi powder
  • Next day wash and drain the water
  • Spread dal on a cloth for drying, so that excess water is dried
  • Dry them for 2 to 3 hours or more under the fan only
  • Once it has dried
  • Heat oil in kadhai
  • Keep a strainer on it, which immerses in the oil
  • When oil is hot add small batches of dal on the strainer
  • Deep fry till crunchy
  • This will take you 5 minutes
  • Remember flame has to be medium to high
  • Keep adjusting the flame
  • Deep fry all the masur dal in same way
  • Remove it on a paper add hing, Red chilli powder, haldi and salt
  • Give it a nice toss
  • After cooling store it in air tight container
  • Dal moth namkeen is ready
  • Enjoy your snack with a hot cup of tea
  • Until then keep exploring…….
Spread on Cloth for drying
Fried masur dal

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….

Hare matar ka chivda


If you have a UPite or bihari friend you will definitely know what is matar ka chivda and if not I’ll explain it you.

What is Matar ka chivda

Winter is the time when new poha or flat rice is harvested, this new poha or chivda tastes much sweeter than the old ones and blends perfect with fresh matar or green peas which also is a winter crop.Mix these two with a little frying and you have your matar ka chivda ready .

I would suggest everyone out there to eat whatever local n fresh is grown instead of packed food.In this way you’ll help your farmer.

Matar ka chivda

Matar ka chivda

Ingredients:

  • 1 cup mota poha
  • 1/2 cup matar
  • 1 tablespoon salt or as per taste
  • 1 1 /2 tablespoon oil
  • 1/2 tablespoon red chilli powder
  • 2 tablespoon chopped onions

Method:

  • Taka a kadai pour little oil once oil is hot add in the matars / green peas with pinch of salt
  • Mix it well and cover it then cook till matar is cooked, say for 2 minutes on low flame
  • Remove it on a plate and keep aside
  • In the same kadai n oil add poha/chivda
  • And keep roasting it till you find poha to be crispy and crunch
  • This will take time and patience
  • once chivda is roasted well add in the fried matar
  • Mix well add salt and red chilli powder
  • Again mix well
  • Garnish with onions
  • Matar chivda is ready to be relished,enjoy them in the winters
  • Until then keep exploring

while roasting the poha be patient as if you hurry you will have half cooked chivda,this will take 5 to 10 minutes on low flame.

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……

Samosa recipe/ How to make samosa


This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.

And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.

Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.

This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.

Now,lets get the recipe

#purvanchalstadka #foodbloggers #indiancooking#samosa#snack

Look at the picture aren’t they tempting.

Samosa

Makes around for ten people.

Ingredients

  • Half kg maida/All purpose flour
  • 1 kg potato/boiled and mashed
  • Oil for deep frying, shortening and frying masala
  • 1 tablespoon kalonji n ajwain
  • Salt for the dough and stuffing
  • Water
  • 200 grams coriander leaves
  • 10 green chillies or as per taste
  • 1 tablespoon coriander seeds
  • 10 cloves of garlic
  • 1 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • 1 tablespoon saunf/fennel seed
  • 1/2 tablespoon rai/mustard seed
  • 1/4 tablespoon hing/asofetida
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon Haldi powder
  • 5 to 6 curry leaves

Method

  • Now that you have boiled and mashed potatoes keep it aside
  • Take a blender jar and blend all this ingredients- green chillies, coriander leaves, haldi powder, coriander seeds,garlic, curry leaves and coriander powder with little water
  • Keep the paste aside

  • Heat kadhai with oil add rai let it crackle
  • Add saunf/fennel seeds,saute
  • Pour in the paste and fry till oil leaves the sides
  • Now add in salt,amchur powder and hing
  • Cook for a second
  • Add in the mashed potatoes
  • Give it a nice mix,here you need some muscle power😀
  • Let them cool
  • Meanwhile knead the dough with salt,oil,kalonji,ajwain and water

  • Start rolling into disc shape and cut into half
  • Make triangular shape

  • And stuff the potato mixture
  • And seal the ends by pressing well or applying water at the edges
  • Stuff all the samosas in that shape and keep ready

  • Heat oil for deep frying
  • Start frying all the samosas till light brown in colour
  • Serve them with dahi or chutney
  • Have a party then do try this samosas make them before and stock,just microwave them before the party starts and serve hot
  • You can even have samosas with gujarti kadhi they really taste yum check the link here http://Gujarathi kadhi
  • Until then keep exploring….
  • Thank you for stopping by

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