Every calories count…You don’t have to worry

Hey everyone hope you all are doing fab, I am here with a little different topic today as the title suggests we keep counting on every calories we have but do we really work hard to control them, for me I can say am kind of conscious to a little extend for what i eat or keep a balance on it. Being an Indian we have a large variety of food which are healthy and non preservative ones, but I can say things are changing fast here to. One of the dish which is helpful in weight loss and you can count on is Poha, that’s flatten rice. So if you are eating poha for your dinner you are on a weight lose regime unknowingly, which I came to know today. Thought of sharing with you this.

A plate full of poha has less calories compared to all the fast food. If you are feeling heavy and don’t want to skip your dinner here’s poha at your rescue.

Just a query here which looks better poha or the adenium…ahh both 😀

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


  • 2 burger bun or bread slices
  • Amul butter
  • Chaat Masala
  • Black salt/ Kala namak


  • 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…….

Falafel recipe

Eat good


feel good

-Sadhana Mishra

Have you heard about Falafel or eaten, I guess many of you might have tasted this dish. How many of you have tried making this at home or searching for any easy recipe, then you are in the right place, go ahead and do enjoy by reading and cooking.

What is Falafel?

This is a Mediterranean dish with mashed chickpea flavored with some spices and served with pita bread or enjoyed with hummus.

When one hears Mediterranean dish instance thought comes to our mind is non veg, yes but this particular dish is vegetarian ,so be happy.

It usually gets difficult for pure vegetarian people like me to eat while traveling abroad , falafel are savour for us.

Nutrition level is high on falafel for chickpea being the main ingredient here. Falafel is served with pita bread but you can have them with your favorite dip also. Middle East countries do have some awesome cuisine, which we can include in our daily cooking.

Furthermore you can even use your regular roti and stuff falafel with the given curd mixture and chutney, one of the best lunch box recipe to pack for your kids or for office.

Reasons to love your falafel

  1. These are gluten free and vegan
  2. They are crispy from out and soft n delicious from inside.
  3. Deep fried falafel tastes much tastier than baked(this is my opinion anyways)
  4. Rich on protein
  5. A very simple and no fuss recipe
  6. Best party starter for any occasion.

Let’s get the recipe card :



Falafel recipe


  • 1/2 cup chickpea flour /besan
  • 1 cup chickpea /kabuli chana
  • 1/2 tablespoon black pepper powder
  • A bunch of coriander leaves
  • 7 to 8 garlic
  • 1/4 tablespoon jeera/cumin
  • Coriander chutney for garnish
  • Curd and onion mixture for garnish
  • 1 onion chopped
  • 2 tablespoon lemon juice
  • salt as per taste
  • oil for deep frying
  • shredded cabbage for garnish
  • Roti for making wrap
Falafel wrap


  • Wash and soak chickpea overnight in water
  • Next day take a blender jar add chickpea, onion, lemon juice, jeera, coriander leaves, garlic and salt
  • Grind into a coarse paste
  • Add chickpea flour and blend again
  • Remove the falafel mixture in a bowl
  • Add black pepper powder
  • Mix it well
  • Refrigerator it for 2 hours
  • After 2 hours remove it from the fridge and start making small lemon size balls out of the dough
  • Heat oil for deep-frying
  • Deep-fry till golden brown in colour
  • Add one ball at a time in the oil to make it easy for frying
  • Falafel is ready to be served
  • Enjoy it while crispy hot with your favorite dip.
  • Serve it on cabbage leaves and garnish with coriander chutney and the curd mixture.
  • You can wrap falafel in roti with curd mixture and chutney
  • Hope this recipe was interesting.
  • For more recipes do check the blog
  • Until then keep exploring…….

Rating: 1 out of 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


  • 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


  • 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.

Gobi paratha

Winter’s are the time when you get your veggies in abundance.My pantry is stocked with cauliflower that too 4🤔 now what better than making stuff parathas with them and consuming.

Best paratha for kids lunch box and they definitely love them.Cauliflower is blanched and then grinded not fine but coarse.

Let’s see what goes in making this

#purvanchalstadka #gobiparatha#cauliflower #stuffedcauliflowerparatha#indianbread#paratharecipes#foodbloggers#indianfoodbloggers#indianfood

Gobi paratha

Gobi paratha


  • 2 cups cauliflower florets
  • 1/2 tablespoon amchur powder
  • 1/4 haldi powder
  • 1 1/2 tablespoon coriander powder
  • 2 green chillies chopped
  • 1 tablespoon red chilli powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon jeera powder
  • Coriander leaves for garnish
  • 1 onion chopped
  • 1 tablespoon salt or as per taste
  • Oil for frying the mixture
  • Oil or ghee for applying on parathas

For the dough

  • 1 1/2 cup wheat flour
  • Pinch of salt or 1/2 tablespoon
  • 2 tablespoon oil for kneading the dough
  • 1 cup water

Method for cauliflower stuffing:

  • First is blanch the florets in salt water
  • Then grind it coarsely in food processor or grinder
  • Take it in a bowl
  • Pour oil in a kadhai
  • Add mustard seeds /rai let it splutter
  • Add in green chillies
  • Saute,add in haldi,coriander powder and red chilli powder
  • Give it a quick mix
  • Add salt and grinded cauliflower
  • Mix it well
  • Now add jeera powder, garam masala powder and amchur powder
  • Stir it well
  • Off the flame
  • Once it has cooled down add chopped onions and coriander leaves
  • Mix this as well

Making parathas

  • Take small portion of the dough just lemon size
  • Roll into a disc

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…..

Chinese Bhajiya roll

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

Follow me on Instagram @purvanchalstadka

Let’s get the recipe quick


Chinese Bhajiya Roll

Chinese bhajiya roll


  • 1/2 cup butter
  • Tomato sauce
  • Green chilli sauce
  • Wheat flour rotis
  • 5 tablespoon besan/chickpea flour
  • 2 green chillies
  • 1/2 tablespoon red chilli flakes
  • 1 cup chopped cabbage/patta gobi
  • 1 cup chopped capsicum
  • 1 tablespoon ginger-garlic paste
  • 1 onion chopped long
  • 1 tablespoon salt or as per taste
  • Oil for deep frying
  • 1/2 tablespoon veniger /lemon juice
  • water for making batter


  • Take a bowl and add in chopped cabbage, capsicum with green chillies ,red chilli flakes and ginger-garlic
  • Mix them with your hands
  • Now,add in besan and salt
  • Make a thick batter by adding water
  • Heat a kadhai with oil,start deep frying these bhajiyas with the help of spoon.
  • Keep it light brown in colour .
  • Remove it on a kitchen towel.
  • Now take chopped onions and add vinegar,mix it keep aside
  • Spread rotis on a plate apply butter
  • Apply tomato sauce with green chilli sauce
  • Keep the bhajiyas in between
  • Spread vinegar mixed onions on top
  • Squeeze more tomato sauce and green chutney sauce over the onions
  • Roll the rotis
  • Cover one side with aluminium foil
  • Serve them
  • Chinese bhajiya roll is ready for your kids lunch box or just have them in snacks
  • Hope you enjoyed the recipe
  • Until then keep exploring……

Aloo masala sandwich/How to make spicy potato sandwich

Sandwich means stuffed bread with boiled and mashed potatoes in our house,this is more preferred than any other sandwiches as it is easy to make and no tantrum by any one in the house.simple boiled and cooked with some spices and you are good to go.

Again i would say a good lunch box recipe for kids and adults.A change from the routine food.my twins love masala aloo sandwich a lot and its for them if i have to make it again n again and ya let me tell you my Mil also loves them simple to make and too fast to finish.

Lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #sandwich #aloosandwich#masalaaloosandwich


  • 4 potatoes
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon garam masala powder (i have used Rajesh masala its a hit in purvanchal region)
  • 1 tablespoon salt or as per taste
  • 1/2 tablespoon mustard seeds
  • 2 green chillies finely chopped
  • 1 onion slit long
  • 1 capsicum cut long
  • 1 carrot slit long
  • butter for applying
  • Green chutney
  • Cabbage shredded


  • Boil and mash the potato well
  • Heat kadhai add oil then rai/mustard seeds,green chillies and all the spices given with salt,keep the flame low as you can burn the masala.if you think it might burn just sprinkle some water
  • Then add all the mashed potatoes and mix it well,let it cool down
  • Heat tawa add butter and onions, capsicum,carrot and cabbage
  • Saute for a minute on low flame
  • Keep aside
  • Now spread butter and green chutney on all the slices

  • Keep the sauted veggies on one slice and aloo ka masala on top
  • Place the other slice on top
  • Heat it on the same tawa by applying butter on both sides
  • Your Aloo masala sandwich is ready

  • Cut them into half and serve with green chutney
  • Have them as tea time snack or take in your lunch box,choice is yours

Roti pizza/Leftover roti pizza

So…are you having leftover roti in the house and thinking how to finish them off,don’t you worry here’s roti pizza for you to save from wasting food.you only need basic ingredients for pizza toppings of your favourite one’s and most important cheese, without which any pizza is incomplete.it’s not always that we are left with leftover rotis ,but at times one has to deal with them.Have you heard that leftover rotis are good for blood sugar and blood pressure. Around 50 years back or let me put it this way our grannies would always eat leftover food in their breakfast, this was practiced in our villages, even my mother in law has the habit of eating leftovers which are called kaleva in Purvanchal. As we all know are ancestors knew it best that’s the reason they did not deal with so many diseases. Now a days eating leftovers is not considered cool or it effects one’s status symbol, how foolish isn’t it.instead of wasting food,one should consume them.as it is there are people dying for and we are the blessed one’s to have are 2 times meal.

So…lets get the recipe

#purvanchalstadka #indianfoodblogger #foodphotograhy #foodbloggers #pizza#rotipizza#homemadepizza#truecooks


  • 4 leftover roti/Indian flat bread
  • 1 cup capsicum chopped
  • 1 cup tomatoes diced and pulp removed
  • 1 cup onions diced
  • 1/2 cup sweet corn /boiled
  • 1/2 cup spring onions chopped
  • 2 green chilli finely chopped
  • 2 tablespoon mixed herbs (basil,oregano, thyme and chilli flakes)
  • Salt as per taste
  • Cheese cubes grated for garnish
  • 1 tablespoon Butter

For the sauce

  • 2 tablespoon mayonnaise/ plain
  • 1 tablespoon schezwan chutney
  • 1 tablespoon tomato ketchup
  • Give it nice mix
  • Your base sauce it ready
  • Quantity of sauce you can adjust as per your wish


  • Take the roti apply butter spread the base sauce
  • Spread all the diced veggies on the roti
  • Sprinkle salt and herbs
  • Spread grated cheese generously
  • Heat tawa on medium flame
  • Place the roti on it and close the lid
  • Cook for 2 minutes or till cheese has melted

  • Cut them and serve
  • Your roti pizza is ready
  • Even those 4 rotis will go less on the demand😂

Lauki bhajiya/bottlegourd fritters/How to make Lauki bhajiya

Went to the vegetable market yesterday and got this lovely lauki.a small one, perfect for bhajiya,just grabbed them and straight went into the kitchen, next days snack idea was ready with me.It really tastes yum,some might feel the taste like cucumber. In india when its monsoon season we die for all kinds of bhajiyas,lauki being one of them.

Nothing much is required for the recipe, all the basic ingredients are available in the kitchen pantry.this is my MILs favorite one.

So are you prepared for the recipe, lets start

#foodbloggers #purvanchalstadka #bhajiya#foodphotograhy #indianfoodblogger #indiancooking #bottlegourd#lauki


  • 1 lauki (bottlegourd) long and thin
  • 2 cups besan (chickpea flour)
  • 1/2 tablespoon ajwain/ carom
  • 1/4 tablespoon haldi powder/turmeric
  • 1/2 tablespoon red chilli powder
  • 1/2 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 1/2 tablespoon salt or as per taste
  • 2 tablespoon oil (for pouring in the batter)
  • Oil for deep frying
  • Water for the batter


  • Peel and wash the lauki/bottlegourd
  • Slice them thin with the slicer
  • Take a bowl add besan and all the given masalas
  • Mix them well
  • Add water little by little and mix
  • We want a thick consistency here.
  • Add oil and salt
  • Check the salt once and adjust as per your taste
  • Heat oil in kadai
  • Dip the slices one by one in the batter and deep fry till golden brown
  • Do same with rest of the lauki slices
  • Serve with coriander chutney
  • Lauki bhajiya is ready enjoy it in any weather with family and friends.

Cheese masala toast

Bread in any form is yum,made these masala toast with some leftover vegetables in the kitchen. As you might have read in my earlier posts ,my basic intention is making my twins eat everything, so here’s another recipe with my favourite sabzis and there favourite cheese 😃in the name of cheese you can make them eat so many things.lets get the recipe


  • 1/2 cup onions finely chopped
  • 1/2 cup carrots grated
  • 1/2 cup capsicum chopped
  • 1/2 tomatoes chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon green chillies finely chopped
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon garam masala
  • Salt as per taste
  • 2 tablespoon butter
  • 1 tablespoon oil
  • Handful of grated cheese


  • Take a pan,add in oil and butter
  • Add in green chillies, ginger-garlic paste and saute
  • Now add onion saute again
  • Add in all the chopped vegetables and saute on high flame
  • Add all the masala and salt
  • Mix them well
  • Take slice of bread apply butter and spread the mix veg masala on the bread
  • Add grated cheese and cook on the tawa with a lid on it till the cheese melts
  • Serve hot
  • Your masala toast is ready…for kids or adults to enjoy

Leftover Roti wrap/How to make Roti roll

What do you do when you have leftover rotis in the house, I have made roll out of it.If my kids come to know there’s leftover roti they won’t eat….if it’s a paneer wrap, what leftovers???it’s finished within a blink.

A simple wrap can be packed in kids tiffin or breakfast. For me it was a complete lunch as the stuffing is heavy. Let’s get the recipe


  • 6 Rotis (I have used leftover)
  • 250 grams paneer (cut in slices)
  • 1 cup thinly sliced capsicum
  • 1/2 cup grated carrots
  • 1 onion (thinly sliced)
  • 1/2 cup green chutney
  • 1/2 cup Tomato ketchup
  • 1/2 cup mayonnaise
  • 2 to 3 tablespoons butter
  • 1 tablespoon chaat masala
  • 1 tablespoon salt


  • Heat tawa or griddle, once it’s hot apply butter on tawa area and warm the leftover roti one by one.Applying butter on both the sides
  • on the same tawa you can also fry paneer
  • Remove it on a plate, spread a generous amount of mayonnaise on the roti
  • Keep the sliced paneer in the center
  • Layer all the veggies one by one
  • Sprinkle chaat masala and salt
  • Layer with green chutney and tomato ketchup
  • Roll them up….and finish it off😀
  • Your roti wrap is ready
  • Tastes really yum

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