Tag: purvanchali recipe

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.

Gulkand

What is Gulkand?

Rose petals crushed with sugar is called gulkand.

So let’s get the recipe here

#purvanchaltadka #foodblogger #gulkandrecipe

Ingredients:

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

Method:

  • 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…….

3

Mashed Arbi /chokha/Taro dip


Have you ever tried arbi dip or chokha, we all love the leaves of taro plant. But this dip is equally tasty and yum.

Did you know Taro leaves and roots both are high on fiber.

They also help in weight loss.

This recipe is a very desi one which we love eating with bajra or makka ki roti.

Super quick to make and serve. Goes well during winter seasons. My In laws favourite one.

Frankly saying I was introduced to this recipe by my mother in law, did find it quite interesting and thought of sharing with the world here, also to keep it preserved for the next generation.

Welcome back to another blog with one of my native recipes, unique and delicious. A very traditional recipe which comes from our great grannies time.

Arbis are very easily available in any market. Search for less dark spots and clean one’s.

So, let’s get the ingredients here

Arbi ka chokha

#purvanchaltadka #foodblogger #arbidip#tarodip#indianfood#mashedtaro

Taro/Arbi Chokha

Ingredients

  • 250 grams Arbi /Taro roots
  • 4 to 5 garlic
  • 3 to 4 green chili
  • 1/2 teaspoon ajwain /carom seeds(roasted)
  • 1/2 teaspoon amchur powder
  • 3 to 4 tablespoon mustard oil
  • Salt as per taste
  • Handful of coriander leaves

Method

  • Pressure cook Arbi till 2 to 3 whistles.
  • Let it cool down completely
  • Peel off the skin and mash the Arbi
  • Take a bowl add the mashed Arbi
  • Smoke garlic n green chili on open fire till it turns smokey
  • Chop the garlic n green chili add in the Arbi
  • Pour mustard oil, with ajwain, amchur powder, salt,coriander leaves
  • Mix them well
  • While serving drizzle more oil and plate.
  • Hope you enjoyed this recipe
  • Until then keep exploring…….

Note: you can replace mustard oil with olive oil, if you don’t like the smell of mustard oil. Preferably I would suggest you to use mustard oil.

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Bun Maska


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
  • Hope you loved the desi recipe
  • Until then keep exploring…….
1

Parwal ki mithai


Desi Se Accha,

Kuch Nahi

Traveling makes one wiser and stronger, who doesn’t love taking trips to beautiful destination. Today I am taking you to Uttar Pradesh state through this post and showcasing how a simple vegetable can be transformed into an awesome dessert or mithai.

Parwal ki mithai

Parwal or point gourd as the name suggests is full of nutrition. This veggie can be consumed both savoury and sweet,a very common vegetable in every Indian household.

To be very frank I am not a Parwal fan at all just don’t like the seeds in it, now you might think who eats seeds but let me tell you in my house my in-laws are crazy for this so I don’t scope out the pulp or the seed while making sabzi. But here in this case one has to scope out the pulp and stuff khoya which I am loving 😄

A very simple and easy recipe to make on any festival. Make them prior to the festive day and serve it chilled, taste awesome. Trust me on this and do give it a try.

These yummy mithai are a common scene in Uttar Pradesh and Bihar. If ever you have visited to kachori gali of Kashi Vishwanath temple one will notice these sweet in every sweet shop, simple and delicious recipe.

Let’s get the recipe card here

#foodblogger#purvanchaltadka#parwalkimithai#sweet#indianmithai

Parwal Ki Mithai

Ingredients:

  • 3 parwals/point gourd
  • 100 grams khoya
  • 3 tablespoon powdered sugar(adjust according to taste)
  • 1/2 teaspoon elaichi powder/cardamom
  • 2 tablespoon dry fruit powder(cashews + almonds)
  • 2 cups water
  • 1/2 cup sugar

Method:

  • Scrape skin of the parwal
  • Slit parwals in the center and gently scoop the pulp out, now wash them
  • Boil water ,add sugar bring this to one thread consistence(just like gulab jamun syrup)
  • Add the slit parwals and cover with a lid
  • Cook for 2 minutes, that’s enough other wise parwals will be overcooked
  • Remove them from the syrup and let parwal cool completely, drain excess of sugar syrup out by gently squeezing them
  • Take a bowl add khoya, sugar, dry fruit powder and elaichi powder
  • Mix it well
  • Gently, stuff this mixture into these parwals
  • Garnish with some chopped almonds or silver vark if you have
  • Parwal ki mithai is ready in minutes ,isn’t this easy one
  • Do give it a try and let me know in the comment section
  • Until then keep exploring…….

Rating: 1 out of 5.

1

Lauki Barfi/Bottlegourd sweet


Food Is The Ingredient

That Binds Us Together

Lauki barfi is a complete Desi mithai which one could find in every sweet shop in Purvanchal.

Lauki is grown in abundance in this region, so this sweet was common among rich and poor. Though it’s vanishing now, as many don’t prefer eating them anymore. I can remember my childhood day’s when we use to go for marriages and this mithai was served, where as a kiddo I did not like this mithai after knowing that it was made with lauki 😀

“The older you are the wiser ” and now I realize it value. My son loves this mithai and my daughter is still shying away from this barfi.

In good old days this mithai was made with sugar syrup only, which made them really very hard. The reason for this was to make them last for months, as this was send with daughters as their goodies after marriage and in those days returning to mother’s place after marriage was not imagined coz no way of transportation was there during those times.

But as time has passed on this recipe has changed a bit by using mawa. Which does enhance the taste a lot, but the shelf life is restricted. I am so happy to be writing about this yummy mithai and saving the recipe for next generation to come.

So let’s get the recipe

#laukibarfi#bottlegourdsweet#foodblogger#purvanchaltadka

Lauki Barfi

Lauki ki Barfi

Ingredients:

  • half kg lauki grated and seeds removed
  • half kg mawa/khoya
  • 100 grams sugar or as per sweetness
  • 4 tablespoon ghee
  • 1 tbsp elaichi powder
  • few drops kewra essence(optional)
  • Green colour this is optional
  • kaju/cashewnuts for garnishing

Method:

  • Heat kadhai with ghee,saute lauki till light brown in colour
  • Add sugar and let it melt,flame should be medium
  • Once sugar has melted completely and starts drying
  • Add in mawa/khoya and cook till the mixture dries up completely leaving the pans sides.
  • off the flame and add in kewra essence,elaichi powder and green colour
  • Mix it very well
  • Grease a plate and spread the mixture evenly
  • spread kaju on the mixture
  • apply a cut on the mixture when it is still hot
  • Chill it in the refrigerator for one hour
  • cut into pieces and serve
  • This mithai I had made on Krishna Janmasthami as bhog.
  • A simple and easy homemade is ready for all the festive occasions.
  • Hope you loved this this recipe,do like and comment your views.
  • you can even give star rating to the recipe,this could make my day.
  • Thanks for stopping by and reading till here
  • Until then keep exploring…….
  • You can notice colour differnce in the barfi as after refrigeration ghee makes the colur light.

Rating: 1 out of 5.

1

Balushahi recipe


Any North Indian festival is incomplete without Balushahi. Let it be Holi, Diwali. And north Indian are very particular about their dessert or mithai.

A very simple and easy mithai to make and store.

This is a complete melt in the mouth recipe. Made with refined flour or wheat flour both ways this is a yum recipe.

#purvanchalstadka#foodbloggers#indianfoodblogger#balushahi#indianmithai#sweet#mithai

Balushahi

Ingredients

  • 500 gram maida/refined flour
  • 175 gram ghee
  • 1/2 cup curd
  • 1/2 tablespoon baking soda
  • 1 cup Warm water
  • Ghee for deep frying
  • 700 gram sugar
  • 500 gram water
  • 1 tablespoon elaichi powder

Method

  • Take a bowl add flour, ghee, curd and baking soda
  • You will get a crumble mixture
  • Now add warm water and knead a dough
  • Let it rest for half an hour, covered
  • Meanwhile start making sugar syrup till one string consistency and add elaichi powder
  • Now roll the dough into lemon size and press in the middle to give it a shape
  • Make and keep all the balushahi
  • Heat ghee in a kadai and start deep frying balushahi till golden brown
  • After deep frying, pour it straight into sugar syrup and keep it dipped for half an hour
  • After that remove it from sugar syrup and store it
  • Balushahi is ready to eat
  • Hope you loved the recipe
  • Until then keep exploring…….

You can check out my YouTube channel Purvanchal’s Tadka for this video.

5

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.

2

Grilled green peas


Have you ever tried eating sauted/grilled green peas,if no then you are definitely missing these seasonal food for sure.

Back in our native place,in winter we all sit around the bonfire even in day time as it’s very cold in Uttar Pradesh and keep grilling whatever veggies are available especially green peas,sweet potato and corn.

These grilled green peas can be called as fingerfood as well, it’s like doing your work and munching together.

Simple way to cook and eat winter food which you will love.These fun things are getting lost somewhere in this world,where people don’t have time for themselves what time they will give other’s and missing these small joy of love, sharing and sitting together as a family.Take time out and create memories for yourself and the loved one’s.

So let’s get the recipe

#purvanchalstadka #sautegreenpeas#greenpeasrecipe#matarkirecipe#foodblogger #indianfood#desikhana#fingerfood#timepasssnack

Saute green peas

Grilled Green peas

Ingredients:

  • 1 cup green peas( not shelled)
  • pinch of salt

Method:

  • Grill the green peas on open fire till you notice them burn
  • Once they are done get them out of the fire
  • place green peas on a plate
  • Sprinkle with salt
  • Shell the green peas and just mix the sprinkled salt and have them
  • Grilled green peas is ready excatly desi(rural) style
  • A perfect timepass snack on chilling winter next to the bonfire
  • Hope you enjoyed this simple recipe
  • Until then keep exploring…….

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……
3

Pumpkin Dal/Kohda ka lagdava


Lagdava in Awadhi language is for lentil cooked with vegetable .Instead of making sabzi at times one feels like cooking every thing together and this is one such recipe for you to relax and enjoy the flavour.Most favourite lagdava are the pumpkin and lauki one in our house,though kids get a little cranky at times with lauki ,thats ok.Real taste of this dal comes when cooked on chulha or woodfire,but living in cities we can’t enjoy that,still can cook this yummy lagdava.To be very frank here me too use to not like this dal as a kid,but now its a different story.

In earlier days when men use to work in fields and women had many work related to crops like cleaning, sorting and many more in this case ladies would cook vegetable with dal for the desired nutrition and would be free with the cooking.just imagine lentils itself is full of protien and by adding veggies the nutrition level would double.

Let’s cook this Kohda ka lagdava a tribute to all the grannys …..

Kohda ka lagdava

Kohda ka Lagdava/Pumpkin dal

Ingredients:

  • 1 cup tuvar dal
  • 1 1/2 cup water
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/4 tablespoon red chilli powder
  • 1/2 tablespoon garam masala
  • salt according to taste
  • 2 green chillies
  • 2 dry red chillies
  • 1 tomato
  • 1 onion chopped
  • 1/4 tablespoon mustard seeds
  • 1 tablespoon ginger-garlic paste
  • 1 cup chopped pumpkin(cut into large cubes )
  • 2 tablespoon ghee
  • pinch of hing
  • Salt as per taste

Method

  • First wash tuvar dal
  • Heat ghee in cooker
  • Add mustard seeds let them splatter
  • Once done add in green chillies/red chillies with ginger-garlic paste,saute it
  • Add in chopped onions and cook till soft
  • Add in hing and chopped kohda/pumpkin n tomato
  • saute it for a while
  • Now add in all the spices given except salt
  • Add tuvar dal mix it
  • Pour in the water for the desired consistency
  • Add salt
  • Close the lid
  • Pressure cook for 3 whistles
  • Off the flame and let cooker cool down
  • Open the lid garnish with coriander leaves
Simple lunch plate
  • The aroma of this dal will make you indulge it straightaway….
  • Have them with rice or roti or just as a soup any way it tastes best.
  • Hope you liked the recipeUntil then keep exploring…..
0

Makhan Misri


Today being Janmasthami, aka lord Krishna’s birth and we in India and abroad are celebrating it with full zest .Lord Krishna was fond of all the milk products stuff like the most loved one is Makhan Misri which I’ll be sharing with you. This makhan misri can be made without any occasion as well,it tastes best when you have them with puris or parathas.A traditional way of making, completely authentic.

On this prayer and puja is done at midnight with all the bhajans and dance,and it’s my belief and experience that it rains on Janmasthami, it way be a drizzle but it will ,so this year as well it rained at midnight. Jai shree Krishna!!!

Let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodblogger#traditionalfood#festivefood#Janmasthami #culture

Makhan misri

Ingredients

  • 1 cup fresh makhan
  • 1/2 cup misri/khadi sakhar
  • 1 tablespoon chopped pistachios
  • Few saffron strands

Method

  • Take bowl and mix all the given ingredients
  • Garnish with chopped pistachios
  • Makhan misri is ready to be offered as prasad or simple indulgence
  • Until then keep exploring…..
0

Meethi puri/Sweet indian bread


While writing about meethi puri I am nostalgic about childhood days and missing my daddy,but its life and it goes on.There’s a story to tell here way back to 30 years travelling by train was a big deal if it was long distance and to travel from Mumbai to Banaras it took more than 24 hours and in that time maa use to make these sweet puri for snack as kid kept demanding for something ,we use to keep nibbling them the whole journey.This puri would stay fresh till 3 days in that hot summer as well.In Purvanchal region small festivals are incomplete without these meethi puri as it is served as bhog to Diety.Made meethi puri on occasion of saptami which falls in the month of sawan where Goddess Durga is praised by keeping fast and cooking in midnight before the dawn,this is quite ineresting as the next day kitchen is kept closed and members eat all the pakwans cooked in midnight.A simple recipe with wheat flour and sugar been used,while I am writing down this blog let me tell its pouring heavily here,which makes the weather more pleasant today,had gone to the nursery today and brought some plants which I am sharing with you just a random click



This does refresh the mood,right.so coming to meethi puri its basically wheat flour and sugar mixed
Let’s get the recipe quick

#purvanchalstadka #foodbloggers #indianfoodblogger#meethipuri#bread#sweet





Ingredients

  • 2 cups wheat flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup water or as required
  • oil or ghee for deep frying
  • 1 tablespoon cardamom powder

method

  • take a large bowl and add wheat flour
  • just dig in between the flour and pour milk,cardamom powder
  • dissolve sugar in water
  • add that water in the flour
  • knead a hard dough
  • let it rest for half an hour,covered with damp cloth
  • heat ghee in kadhai
  • start rolling small puris of it
  • puris have to be little thick here
  • deep fry them till golden brown
  • your meethi puris are ready to be enjoyed
  • So,until then keep cooking
2

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