Dry Garlic chutney/ Lehsun Chutney powder

Ever wondered what that red chutney in your Vada pao was, which tastes so delicious and makes the vada pao more spicy. This chutney is also available in grocery shops every where in Maharashtra, guessing why Maharashtra so let me tell you Garlic chutney originates from here. Maharashtrian people are fond of eating their meals a bit spicy and this gives exact pungent taste with any thing, not necessarily you have them in Vada Pao indulge this chutney with your parathas, this goes so well.

Ingredients required for this chutney is easily available in your kitchen pantry. Simple and easy to make. Store it for months in your refrigerator and enjoy as you like. I’ll be sharing with you the exact way of making this chutney here,

After trying this recipe of Garlic chutney I am sure you’ll be drooling over this.

So, let’s get started

Garlic chutney

#foodblogger #purvanchaltadka #garlicchutney

Garlic chutney/ Lehsun ki chutney


  • 1 tablespoon oil
  • 10 to 12 garlic cloves (peeled)
  • 1 cup dried coconut (Chopped or grated)
  • 2 tablespoon white sesame seed
  • 1/2 cup kashmiri Lal mirch/ Kashmiri red chili powder
  • 1 tablespoon salt or as per taste


  • Heat oil in a pan, add in garlic saute for few seconds
  • Add in dried coconut , along with sesame seed
  • Fry all this only for a minute
  • Let it cool down completely
  • Take a mixer jar add the mixture along with red chili powder, salt
  • Pulse the mixture by few seconds then stop , pulse again till you have a coarse powder
  • If you pulse the mixture in one go , mixture starts leaving oil, which we don’t want
  • Once grinded well, it’s ready to be served
  • You can store this for month in air tight container.
  • Relish them with Vada pao or parathas
  • Adjust red chili powder according to your desired taste
  • This is kashmiri Lal mirch so you will only get the red colour with a little spiciness
  • Hope you liked this recipe
  • Until then keep exploring…….

Tarri poha/chana poha

Tarri poha was something really new to me when I shifted to Nagpur,all this while I knew about kanda poha which is quite famous in Mumbai ,initially eating tarri poha did not make me feel excited, but once I tried tarri poha from a local vendor it did taste amazing. A healthy and wholesome snack for any local nagpurian.

What Vada pav is for mumbaikers,same tarri poha is for nagpurites.

What is Tarri?

Tarri is basically a gravy,here it is full of oil and red chilli powder. Served with poha.

So,let’s start cooking…

#purvanchalstadka #tarripoha#tarri#poha#flatrice#snack#healthy #breakfast #foodbloggers#indianfoodbloggers

Tarri poha

Tarri poha


  • 2 cups mota poha
  • 2 onions chopped
  • 2 green chillies chopped
  • 2 tablespoon lemon juice
  • 1/2 tablespoon rai/mustard seeds
  • 1/4 tablespoon jeera/cumin
  • 1/2 cup groundnut
  • Some curry leaves
  • 100 gram oil
  • 1/2 haldi powder
  • Salt as per taste
  • 2 to 3 tablespoon sugar
  • Coriander leaves for garnishing

For Tarri


  • 1 cup black chana/desi chana soaked overnight
  • 2 tablespoon kashmiri lal mirch
  • Salt as per taste
  • Curry leaves
  • 1/2 tablespoon haldi powder
  • 1 tablespoon coriander powder
  • 1 tablespoon amchur powder


  • First we will make chana
  • Take a pressure cooker and cook chana for 4 to 5 whistles, let it cool down,remove it in another bowl
  • In the same cooker pour oil
  • Add rai n jeera let it splatter
  • Add curry leaves,salt
  • Now add haldi powder,coriander powder
  • Saute it
  • If it starts to burn add little water
  • Now add kashmiri lal mirch powder,amchur powder
  • Mix it well
  • Add water and chana
  • Mix it well
  • Close the lid and pressure cook it for 2 minutes more.
  • Tarri is ready.

For making poha

  • Wash poha in a colander and keep aside
  • Heat oil in a kadhai
  • Add in rai let it splatter
  • Add chopped onions and green chillies
  • Saute till soft
  • Add groundnut and curry leaves, with haldi and salt
  • Add sugar and lemon juice
  • Cook for a minute
  • Add in the poha and mix it really well
  • Cover and cook for 1 minute
  • Open the lid garnish with chopped coriander leaves

How to serve Tarri Poha-

Take a plate spread poha and top it with chana gravy/tarri.if you wish you can add chopped tomatoes and sev also.Serve them hot with adrak ki chai.

Kashmiri red chilli is used for the red colour and less spiciness,you can adjust spices according your taste.

Tarri poha Nagpuri style is ready enjoy them hot.untill then keep exploring…..

Meetha poha prasad/How to make Meetha poha

The earlier recipe i shared with you was kabuli chana prasad and now this one is meetha poha,you might have noticed how healthy and tasty these one’s are.Indirectly whatever prasad we cook after offering to god it’s eaten by us,so our ancestors knew very well what is healthy and good for the body according to the season as Ganpati comes in rainy season.As a kid when we were offered these prasad I use to love them as coming from North India we never made this poha prasad and kids are pure soul,whatever you have eaten in your childhood you do remember not all things but this prasad was awesome. Celebrating Ganpati is full of social gathering where you get to meet all whom you have known or some new one,this was the real intention of celebrating Ganpati by Freedom fighter Tilak if you all remember your history text book☺

So without further delay let’s get the recipe

Meetha poha prasad


  • 1 cup poha
  • 1 cup fresh grated coconut
  • 3/4 cup jaggery
  • 1 tablespoon saunth powder/ dry ginger powder
  • 1 tablespoon elaichi powder/ cardamom
  • 1 tablespoon ghee


  • First make fine pieces of jaggery
  • Heat ghee in a kadhai
  • Add jagggery and let it melt
  • Once jaggery has melted completely
  • Add grated coconut and mix well
  • Then add saunth powder and elaichi powder
  • Again mix well
  • Add poha and off the flame
  • Stir well so that poha gets coated with jaggery mixture

  • Garnish with grated coconut
  • Your meetha poha prasad is ready to be offered to Lord Ganesha
  • Happy Ganesh Chaturthi
  • Until then keep exploring…..

Kabuli chana prasad/Chana sundal

Hello Everyone and Happy Ganesh chaturthi.It’s again the time to celebrate and welcome lord Ganesha with full bhakti and shakti.So this year we all are in the same excitement mood.with kids deciding their dress code😁and me deciding what 10 days prasad I will offer.Everybody busy with their own thoughts. So today I am sharing with you simple and easy recipe of kabuli chana,you might have eaten this at one of your friends place.

Let’s get the recipe quick-

#purvanchalstadka #foodbloggers #kabulichanaprasad#indianfoodbloggers#traditionalfood#ganpatiprasad

Kabuli chana prasad


  • 500 grams kabuli chana
  • 1 tablespoon oil
  • 2 tablespoon salt
  • 5 to 6 green chillies slit long
  • 5 to 6 curry leaves
  • 1 tablespoon rai/mustard seed
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon sugar
  • 1/2 cup grated fresh coconut


  • Soak kabuli chana overnight
  • Next morning boil in a pressure cooker for 4 to 5 whistle
  • Now strain the water
  • Heat oil in a kadhai
  • Add mustard seeds let them crackle
  • Add green chillies and curry leaves
  • Saute it
  • Add salt and boiled kabuli chana
  • Mix it well
  • Close the lid and cook for a minute
  • Now add sugar and lemon juice
  • Close the lid and cook for 3 minutes
  • Open the lid and garnish with grated coconut
  • Serve the bhog to lord and enjoy
  • Your Kabuli chana prasad is ready
  • Wasn’t it easy,until then keep exploring

Kesar elaichi shrikhand/How to make kesar elaichi shrikhand

When i was too young and one of my uncle use to get these yummy shrikhand from his dairy i use to wonder how they make this? These people are so talented 😆we can never ever think of making shrikhand. I mean for me it was a huge deal….later to realise that its made from hung curd….and now i can make sell them in his dairy😊..Shrikhand has been my favourite since childhood, you might have guessed till now…i love having them with puris.Today i am sharing kesar elaichi shrikhand with you….this is made in every household and i belong to one of them…lol

Shrikhand is basically a Maharastrian and Gujrati dessert loved by whole world.Born and brought up un Mumbai, so directly even my favourite is shrikhand.

Lets get the recipe

#purvanchalstadka #foodphotograhy #indianfoodblogger #foodbloggers #shrikhand #kesar#elaichi #yoghurt #hungcurd


  • 2 cups curd (preferably homemade as store bought one’s turn sour)
  • 1/2 cup powdered sugar
  • 1 pinch kesar (soaked in warm milk)
  • 1/2 tablespoon elaichi powder
  • 1 tablespoon chopped pistachio for garnish


  • Hung the curd in a muslin cloth or any cotton dupatta you might be having
  • I would suggest you to hung it in the refrigerator as it won’t get sour .
  • Leaving it out may make the curd too tangy,especially in hot season.
  • So do tie it in the refrigerator with bowl below the hanging curd
  • Leave it overnight, as the curd has to be creamy and velvety.
  • You need to have patients while making shrikhand.
  • After leaving the curd overnight remove it in bowl
  • Add in powdered sugar, elaichi powder, kesar or saffron and chopped pistachio
  • Mix it well with whisk

  • Your Kesar elaichi shrikhand is ready to be served.
  • Enjoy them with puris
  • You can store them in refrigerator for a week.

Kakdi ka raita/cucumber salad with yoghurt/ How to make Cucumber Raita

Raita’s have a special place in any Indian meal.Raita’s are basically vegetables or fruits with yoghurt n with some tempering on them.Raita helps in digestion also.Raita has being my all time favourite, I can have them with rotis and if you eat them puris its just yum,do give it a try once.Without saying much let’s get tge recipe…


  • 1 cup yoghurt
  • 1 cucumber peeled and cut into cubes
  • 2 tablespoon fresh coconut grated
  • 1/2 tablespoon ginger
  • 2 green chillies
  • 1/2 tablespoon mustard seeds
  • 3 to 4 curry leaves
  • Oil for tempering
  • Salt as per taste


  • Take chopped cucumber in a bowl add salt and leave it for 10 minutes
  • Once cucumber has left water,discard them
  • Take a grinder add coconut, ginger and green chillies and grind into fine paste
  • Mix this paste with cucumber
  • Add Salt


  • Heat oil in small pan,add in mustard seeds let them crackle add green chillies and curry leaves
  • Pour this tempering on the cucumber mixture
  • Your kakdi raita is ready to be served

Zunka (How to make zunka)

Zunka is a very famous dish belonging to Maharashtra region.Main ingredient is besan (chickpeas flour),there are two versions of this one is pitala (gravy)and dry one is zunka,a very simple dish to make with full of flavours.lets see what goes in making this simple zunka



1 cup besan(chickpea flour)

3 to 4 tsp oil(this dish requires a little more oil for the taste)

1/2 tsp jeera(cumin)

1/2 tsp rai(mustard seeds)

1/2 tsp hing(asafoetida)

1 tsp ginger-garlic paste

2 to 3 tsp green chili(finely chopped)

1/2 cup onions(I have used spring onions)

1/2 cup capsicum(finely chopped)

1/4 tsp haldi powder(turmeric)

1/2 tsp coriander powder

1 tomato chopped

salt as per taste

2 to 3 tsp coriander leaves chopped

dry besan sabzi from Maharashtra state


Heat oil in a pan or kadai,add rai n jeera let it crackle,put green chili ginger-garlic paste and hing saute for seconds

now add spring onions(white)part, capsicum,chopped tomato haldi powder,coriander powder and saute for two minutes

meanwhile take another pan and roast the besan(chickpea flour)to light brown,keep aside

Check the mixture,if it’s done add salt,spring onions( green) and besan

With little water so that the besan cooks well,

Stir it well till it is dry

Once it’s completely dry,garnish it with coriander leaves

dry besan sabzi from the Maharashtra state

Serve hot with rotis,bhakris or rice

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