Having young kid’s in the house makes all the mothers “The Chef”. Figuring things out the taste of the food they had at friends place or this Starbucks Frappe, mothers have to know all😉
Coming to this very famous Oreo frappe for which the world is crazy, is definitely simple and easy to make. Ingredients used in here are easily available near your local grocery shop.
Can be made in just 5 minutes and served in this super hot summer’s. Refreshing and cooling one.
What is Frappe?
Very simple Frappe is an instant coffee based drink, with variety of flavours. And we are making Oreo Frappe today.
Let’s get the recipe
#purvanchaltadka #oreofrappe#foodblogger
Recipe
Ingredients
5 to 6 crushed Chocolate oreo biscuits
2 cups vanilla icecream
4 teaspoon instant coffee concentrate
1 cup milk (chilled)
Chocolate syrup (optional)
Whipped cream for garnish
Some crushed oreo biscuits for garnish
Method
In a blender jar add milk, crushed oreos, icecream, chocolate syrup (if using) instant coffee
Baby corn are so tender and delicious in taste, I can have them any how.
These Crispy ,tender ,deep fried baby corn are so yummy you can serve them in your kitty party or birthday parties.
Kids are gonna love this n will definitely ask for second serving. This is just a super snack for any time cravings. You can pack them in your kids tiffin box as well.
Simple way to make , no fuss easy recipe.
Let’s get the recipe straight away
#babycornmanchurian#purvanchaltadka#foodblogger
Baby corn Manchurian
Baby Corn Manchurian
RECIPE
Ingredients
1 pack of baby corn
2 tablespoon rice flour
1/2 teaspoon salt
2 tablespoon water
1 cup capsicum Chopped
1/2 cup onions Chopped
2 tablespoon garlic minced
1 tablespoon ginger grated
1 teaspoon vinegar
1 1/2 tablespoon red chili sauce
1 tablespoon schezwan chutney
spring onion for garnish
2 tablespoon more water
Oil for deep frying
Method:
Cut baby corn into pieces
Take a mixing bowl, add rice flour , half tablespoon salt , mix this well
Add in Chopped baby corn and coat well, add 2 tablespoon water and mix it well
Keep aside
Heat pan with oil, deep fry the coated baby corn till Crispy brown
Remove and keep aside
In the same pan, after taking extra oil out add ginger, garlic saute for few seconds
Add in onions and capsicum with a pinch of salt, give it a mix
Add in the given sauces along with vinegar and 2 tablespoon water
Now add fried baby corn and mix
Adjust the salt according to taste
Garnish with spring onions
Serve hot as snack or breakfast
Simple Baby corn Manchurian is ready
Until then keep exploring…….
Is there any alternate for Baby corn?
I would say yes, you can substitute baby corn with cauliflower. Gobi manchurian Do check out this recipe
Can you store them?
Yes you can store them in air tight container after deep frying in freezer
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
I guess we all here are chocolate lovers be it light or dark chocolate. Cooking with chocolate is always fun and in this process you can get your kids involved.
Making chocolate balls are a complete fun process but making the cups can get a bit tricky as they tend to break fast.
If the weather you are working is hot, take special care for the chocolate cups, rest everything is simple.
This can be served at kids birthday party or kitty party. Will definitely be an eye catcher with the guests.
Make these chocolate cup balls two days prior, so that you don’t have to rush in the last moment.
So let’s see what goes in making these yummy chocolate cup balls…
#foodblogger#purvanchaltadka#chocolatecupballs
Chocolate Cup Balls
Ingredients :
2 large pack Good day biscuits (or any biscuit)
1 cup milk
1 tablespoon vanilla essence
300 grams melted dark chocolate
2 variety of sprinklers
Chocolate syrup for garnish (optional)
Method :
Crush biscuits and grind to fine powder
Place them in a mixing bowl
Knead a soft dough using milk,vanilla essence
Roll them into small balls
Let them set for 1 hour in refrigerator
Meanwhile coat cupcake liners or cups with melted chocolate
It should be thick base
Flip the cup upside down and let the excess chocolate drip
Let this cup set in refrigerator for 1 hour or 2
After 2 hours bring cups out of the refrigerator
And gently remove the cups without breaking them, this is a bit tricky if one is doing it for the first time.
Be patient and do
Once the cups are out of the liner, place them again in the refrigerator, so that it doesn’t melt.
Getting to the biscuit balls
After 1 hour dip the balls in melted chocolate and coat it well on all sides
Roll it into sprinklers and place them in a plate to dry
When all the balls are coated well, remove the chocolate cups from the refrigerator and place these balls in them
Drizzle with some chocolate syrup if you wish
Serve them just before the party begins
Enjoy this chocolaty cups
Hope you enjoyed this recipe do comment and let me know
Every kid can relate to Maggi and among them even I stand, maggis are savour ,as you travel to North India all resto and stalls sell Maggi as this is a no fail recipe. And keeps one’s stomach full for longer periods.
During this lock down period Maggi did come handy for all the housewives for that bulky hunger whole day 😂 Even hostel students who were trapped during this lock down period where mess and hotels were closed.
We all have made that regular Maggi, so why not try out a new recipe which is trending everywhere, I did try my hand on this if this recipe really tastes good or it’s just a fad to make anything nonsense.
So, in my point of view yes, this recipe that’s Maggi sandwich is worth trying and you will love it. It’s cheesy, spicy and toasted well. Perfect for your kids lunch box or picnic
I would suggest let’s take a look at the recipe card
Cabbage paratha was for my kids lunch box idea and they did not want the regular masala paratha so had to think and make something more yummy
Anything with pizza herbs flavour is always welcome, so grabbed my hand on this.Hope you love this recipe as it’s a hit in my family and the one’s who have tasted them.
A simple recipe where you have to just chop cabbage and mix herbs and stuff them,so the detailed recipe is here
We usually keep making the onion-tomato version of vermicelli,today just wanted something chinese and grabed this vermicelli and cooked in my style.with only few veggies available in the pantry,instead of heading and shopping I prefered of cooking with whatever is there.Chinese cuisine is one such dish which is loved by all and you don’t have to request them to finish this off.
Try this different style vermicelli for your kids lunch box or as a evening snack,you won’t be disappointed.
Vermicelli is often stored at every Indian household for making of seviya,either we cook sweet or salty,this time let’s cook chinese.
Chinese vermicelli
Ingredients:
2 cups vermicelli cook as per given in packet
1 onion chopped
1 green capsicum chopped
1/2 cup chopped cabbage
1 tablespoon ginger-garlic paste
1/2 tablespoon soy sauce
1/2 tablespoon vinegar
1/2 tablespoon schezwan chutney
2 tablespoon boiled sweet corn(optional)
2 green chillies chopped
salt as per taste
1 tablespoon sugar
oil for cooking
Method:
First cook vermicelli as per the instructions given on the packet
Heat oil in a kadhai on medium flame
Add in ginger-garlic paste,saute till raw smell has gone
Add in green chillies, onions and saute till soft
Add in veggies(whichever you are using) cabbage, capsicum and boiled corn
Saute for few seconds
Next add in the given sauces with salt
Mix well
Add sugar
Add cooked vermicelli
Toss it well
Garnish with chopped capsicum and corn
Serve hot
Chinese vermicelli is ready to be served
Hope you liked my version of vermicelli
Until then keep exploring…..
While adding salt remember,the sauce does have a little amount of salt already.
Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll
Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.
Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.
A best lunch box idea or snack
Do check my You Tube channel for detailed video Purvanchal’s Tadka
Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤
So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.
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 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
Purvanchal Tadka 