Bread Pizza recipe

In real terms this can’t be called as pizza, but exceptions are always there.

Today’s recipe is going to be a very simple and quick one. For all the pizza lover’s this is not exactly pizza but almost like a pizza.

My kids love this recipe as they have grown up and can easily make this bread pizza, without any hassle or my help.

Toppings here can be of so many variety and choices. It completely depends on your choice what you like to add in the topping or skip.

Cooking time here is only 15 minutes if you have veggies to cut.

Serves best in kids special party, birthdays or kitty’s.

Without much talking let’s get the recipe

#purvanchaltadka#foodblogger #breadpizza

Bread Pizza

Bread Pizza


  • Four bread slices ( brown/white)
  • 1 cup mushrooms chopped
  • 1/2 cup green capsicum
  • 1/2 cup onions Chopped in squares
  • 1 cup red and yellow bell pepper chopped
  • 1 tablespoon black pepper powder
  • 1 tablespoon oregano
  • 1 tablespoon Chilli flakes
  • 1 tablespoon thyme
  • Pinch of black salt
  • Cheese sauce
  • Butter
  • Tomato sauce
  • Mayonnaise
  • Grated cheese


  • Apply butter on one side of the bread, then spread mayonnaise and tomato sauce on the bread.
  • Add all the veggies given above.
  • Sprinkle black pepper powder
  • Sprinkle herbs
  • A lit pinch of black salt
  • Loads of grated cheese
  • Microwave till the cheese melts or heat a pan and cover on low flame for few seconds, till the cheese melts
  • Enjoy them piping hot, anytime…any occasion.
  • Simple bread pizza is ready.
  • Use veggies of your favourite.
  • 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


  • 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.

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



Aloo kachaloo

Serves 7 to 8


  • 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


  • 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……

Corn bhel/How to make Corn bhel

Hello lovelies hope you all are doing well😘 Bhels are loved by every Indian out there and those who all have tasted them other than Indians, if you agree to it.Gosh! We just love our bhels and keep innovating it by adding different variations to it.Today I am sharing with you a recipe called corn bhel.

This bhel can be made in just 10 minutes, it’s so quick guys.And don’t get me wrong in 10 minutes it tastes amazing. You might be wondering so much flattering 😃just check out the recipe yourself.

So,without wasting any time let’s head to the recipe

Corn bhel



  • 2 cup American sweet corn kernels
  • 1/2 onions chopped finely
  • 1/2 tomato chopped
  • 1/2 green chilli
  • 1 tablespoon green chutney
  • Some nylon sev for garnish
  • Salt as per taste
  • 1/4 tablespoon red chilli powder
  • 1/4 tablespoon chaat masala
  • 1 pinch of kala namak
  • 1/2 tablespoon tomato ketchup


  • Boil the corn first and strain it
  • Take them in a mixing bowl
  • Add all the given ingredients
  • Give it a lovely mix
  • Serve them in a bowl
  • Garnish with coriander leaves and sev
  • Your Corn bhel is ready to be enjoyed
  • Have them straight away
  • Hope you liked this very simple 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.


Makes around for ten people.


  • 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


  • 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

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

Potato wedges/ How to make potato wedges

Some recipes are so simple at times,we don’t even imagine and spend a lot on them,later to realise how stupid we were,here i am talking about potato wedges which are served at all the fast food outlets. And kids go crazy for them,after having these potato wedges i was thinking i can make them,only the seasoning will differ as they have all kinds of msgs ,taste enhancer and all.but still we home cooks can nail it..what say…do try out

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #potatowedges


  • 5 to 6 large potato (new ones or say non starch)
  • 1 cup maida (refined flour)
  • 4 tablespoon cornflour
  • 1/2 tablespoon chilli flakes
  • 1/2 tablespoon oregano
  • 1/2 tablespoon thyme
  • 1/2 tablespoon basil
  • 1 tablespoon ginger-garlic powder or paste
  • 2 tablespoon garam masala powder
  • 1 tablespoon salt
  • Oil for deep frying


  • First wash the potatoes well as we dont have to peel them
  • For this recipe it is suggested to use the naya aloo or non starch potatoes as they are non sticky and fry well and remain hard also.
  • Chop the potatoes in the given shape

  • Boil water with little salt in it and add the potatoes for boiling for 5 to 6 minutes
  • Keep checking by piercing them,don’t overcook
  • Strain them and run down cold water,so that cooking stops
  • Now leave them in a strainer
  • Meanwhile take a large bowl add maida,cornflour and all the spices given above with salt

  • Add in the boiled potatoes and toss them well enough
  • So that all the potatoes are coated nicely with the mixture
  • Remove the potatoes in another plate, spread and keep it in the freezer for 5 to 6 hours
  • After 5 to 6 hours heat oil in a kadai on high flame
  • Start frying the potatoes
  • Don’t lower the flame as the potatoes are so cold that the temperature of the oil cools down itself.
  • Deep fry all the wedges in the same manner
  • Garnish with some herbs and your favorite sauce
  • Here we have mixed tomato sauce with mayonnaise and enjoyed.
  • Your potato wedges restaurant style is ready
  • Healthy and tasty
  • Much better than the fastfood outlet

Kurkuri bhindi/How to make kurkuri bhindi

Kurkuri name itself says crispy and bhindi here is okra,to make okra crispy what all ingredients are needed i have given in the recipe below.

My twin daughter is very fussy in eating, she’s in her teen’s and till date has not tasted okra/bhindi,so to make her eat i planned a little drama today,and it goes like this

🙅Daughter- ( returned from school) mumma whats there for lunch today

👧Me- there’s dal and roti for you and for your brother its kurkuri bhindi

🙇Daughter- with a stubborn look

👧Me- what? You don’t like bhindi,right if you want you can try

👦Son-immediately starts eating,yum its so crispy

🙆Daughter- I’ll try only one piece

👧Me- don’t! You won’t like it beta

Now she gets more adamant

👸Daughter- now i will eat

👧Me- winked at my son

👱Daughter- starts eating with eyes wide open in excitement, first time i am eating bhindi this is so tasty, i missed this for so many years by not eating 😀

👧Me- relaxed and happy like i conquered the world

Hope you can understand what it is like to make fussy a child eat…❤

#purvanchalstadka #foodbloggers #bhindi#crispy #homechef#kurkuribhindi


  • 1 cup sliced bhindi (into 4 slits)
  • 1/2 besan(gram flour)
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon red chilli powder
  • 1/2 haldi powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon coriander powder
  • 1/4 tablespoon jeera powder
  • 1 tablespoon salt or as per taste
  • Oil for deep frying


  • Take bhindi in a plate add all the ingredients given
  • Mix it well
  • Let it rest for 1 hour
  • After 1 hour
  • Keep kadai on low flame, pour oil
  • Let the oil heat up
  • Now,deep fry bhindi till golden brown
  • Remove it on kitchen towel
  • Serve it hot with tea
  • Your kurkuri bhindi is ready
  • Enjoy it
  • If there’s no besan ,use rice flour or cornflour

Whole wheat orange muffins (eggless)

Its end of the year and holiday time as well,with Christmas carols and church mass going around,all my friends wishing you a merry Christmas and happy new year.The year is gone so fast ,with its ups and downs…i had a lovely year with sorrow and happiness…everyone deals that..right. so kids are having their vacation and its their demand for Orange muffins…Nagpur is flooded with oranges this season…here is my whole wheat orange muffins.

Anna hi satya h/food is truth

Our ancestors said what you eat, you become .


  • 1 cup whole wheat flour
  • 1 cup orange juice
  • 1/2 tablespoon baking soda
  • 1/2 tablespoon baking powder
  • 1 tablespoon vanilla essence
  • 1/4 cup vegetable oil
  • 1/2 tablespoon orange zest
  • 1/2 cup sugar


  • First get orange juice ready
  • Take a bowl add whole wheat flour, sugar,orange zest,vanilla essence, baking soda,baking powder ,oil and orange juice
  • Mix it to a thick consistency
  • Pre-heat the oven at 180°deg
  • Place silicon moulds or cupcake moulds on a try
  • Fill it with the batter,leaving half inch space for muffin to rise
  • Bake for 35 minutes or till done
  • Insert a tooth pick, if it comes out clean,muffins are ready
  • Every oven differs so do keep a check
  • it took 35 minutes in my oven
  • Your yummy orange muffins are ready to be enjoyed with tea.

Ghughari/How to make fried raw black chickpea

Ghughari is a very popular breakfast of east Uttar Pradesh region, especially all the farmers here have these wholesome breakfast and head towards the field for work. Ghughari is made of green peas and black chickpea. Here kala chana is not boiled its cooked raw and full of nutrition. Complete healthy food straight from a farmers house.Now living in cities we still make these ghughari and enjoy.

#foodbloggers #purvanchalstadka #ghughari#blackchickpea#breakfast


  • 1 cup kala chana
  • 1 red chilli dried
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • Salt as per taste
  • Oil
  • 3 to 4 garlic
  • Onions chopped for garnish
  • Coriander leaves for garnish


  • Soak black chickpea over night
  • Next morning drain and wash the chana
  • Heat oil in kadai,add dried red chilli and chopped garlic
  • Add in the kala chana with all the spices and salt
  • Close the lid and cook on low flame for 10 minutes
  • After 10 minutes off the flame garnish with onions and coriander leaves
  • Serve them hot with Tea
  • Your kala chana ghughari is ready
  • Enjoy

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

Parle-G biscuits cake/ Quick and easy parle-g cake

Parle-g is one biscuits which has become completely versatile.India’s most popular and loved biscuits till date.If you ever have travelled into interiors of India you’ll notice every chaiwala will have these packs of parle-g.Today i am making cake with parle- g,a quick and simple one without much ingredients.

Lets get the recipe

#foodblogger#purvanchalstadka #cake#parle-g


  • 3 packets parle-g biscuits
  • 2 tablespoon milk
  • 1 tablespoon choco chips
  • 1 tablespoon vanilla essence
  • 1 packet fruit salt (eno regular, no flavours)
  • 2 tablespoon grinded sugar(or as per tasteI prefer less sweet)


  • Take a blender and crush these biscuits to fine powder
  • Remove them in a bowl,add in sugar,milk,choco chips and vanilla essence
  • Give it a nice mix,if required add more milk for silky consistency
  • Pre-heat oven for 180 deg
  • Once oven is ready,add the fruit salt in the cake mixture and give it a nice mix
  • Batter becomes frothy
  • Immediately pour the batter in cake tin,sprinkle some choco chips on top and bake it for 25 to 30 minutes, or till the cake is done
  • Check it by piercing tooth pick
  • Remember add the fruit salt only when you are ready to bake don’t add and keep it out.this may spoil the cake
  • Every oven has its different cooking heat so do keep a check
  • Your parle-g cake is ready ,enjoy with tea
  • You can replace eno with baking soda

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