Bathua ka raita/How to make bathua ka raita

As winters are heading towards end in India i would like to share with you one of my favourite raitas that is made using chenopodium album or bathua.some even call them as weeds and don’t know that it can be used in so many forms and is good for health as well. Bathua ka saag,raita paratha so many forms are there it has an earthy taste to it.Mostly cultivated in Northern region of India and has huge demand. A very simple raita recipe this is,do give it a try and include it your diet. Direct purvanchal se😊

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  • 1 cup bathua saag/ chenopodium album
  • 1 cup curd (sweet one)
  • 1/4 tablespoon chaat masala
  • 1/4 tablespoon salt
  • 1/4 tablespoon jeera powder (cumin)


  • 2 green chillies slit long
  • 1/4 tablespoon jeera
  • 1/2 tablespoon ghee


  • Wash and blanch Bathua
  • Chop fine and keep aside
  • Take a bowl, pour in the curd with all the ingredients given,including salt
  • And mix it well
  • Now,heat a small fry pan add in ghee,once it is hot add jeera and green chillies and saute till light brown
  • Pour it on the curd
  • Again mix it well
  • Serve them with paratha or rice
  • Your Bathua ka raita is ready

Aloo ki kalauji/stuffed potatoes with spices

Aloo or potatoes are one vegetable loved by all and has so many variations. I remember when as kids we would travel by train to Banaras it would take 24 hours or more to reach depending on the trains, n those days travelling by AC coach was for only rich class people and middle class would not even think of travelling in them,so keeping your food from getting spoil was a task and our ancestors knew very well how to keep food fresh.Potatoes are the ones that don’t get spoiled quickly, if cooked dry.Here’s a recipe Aloo ki kalauji a simple and crunchy one to enjoy any time. Any vegetable stuffed is called kalauji.So lets get the recipe

#foodbloggers #purvanchalstadka #alookikalauji

Ingredients used

  • 1/2 kg potatoes
  • 2 tablespoon kaluji seeds(kala jeera)
  • 1/4 tablespoon methi seeds(fenugreek)
  • 2 tablespoon sauf (fennel seeds)
  • 1/2 tablespoon ajwain(carom)
  • 150 grams garlic
  • 1 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 2 tablespoon pickle masala
  • Salt as per taste
  • Oil for cooking


  • First take a pan add in sauf,ajwain, methi and kaluji dry roast it on low flame till you get the aroma
  • Keep aside for cooling
  • Peel and wash potatoes
  • Half slit them and keep aside
  • Grind the roasted spices, fine
  • Mash garlic with a motar pestle
  • Take a bowl add roasted spices powder, garlic, coriander powder, red chilli powder and achar ka masala (Here achar ka masala means achar made in the house or store brought their masala)
  • Add salt and mix it properly
  • Taste and check the salt
  • Salt has to be a little strong
  • Now,fill the masala in the potato without breaking them into two
  • Stuff all the potatoes same way
  • Take a kadai pour oil half a cup place the potatoes in the oil and cover it
  • Cook it till done
  • Keep flipping the potatoes in intervals so that they are evenly cooked
  • Remove the ones which have cooked and keep aside let the others cook
  • Flame at start has to be medium then low till completely cooked
  • Aloo ki kalauji is ready to enjoy with puris,rotis or just the aloo

Kale chane masala/Black chickpeas curry

Mostly found in North Indian region ,black chickpeas are very fond in our house,especially by my mother in law.This recipe is a must have navratri bhog made without onion and garlic, it has a very earthy taste to it..If you wish you can add onion and garlic also..Black chickpeas are a very healthy option to make.Lets see the recipe…….food my way



1 cup black chickpeas (Kale chane soaked overnight)

4 tomato chopped

1 1/2 ginger (grated)

4 green chilies chopped

1 tablespoon jeera (cumin seed)

1 tablespoon red chilli powder

1 1/2 tablespoons coriander powder

2 tablespoons garam masala

2 tablespoon curd

2 tablespoon besan(chickpeas flour)

1 tablespoon sugar

1/2 tablespoons hing (asafoetida)

Salt as per taste

2 tablespoons oil

Some coriander leaves for garnish



Wash black chickpeas and boil in pressure cooker with salt

Take 5 to 6 whistles of the cooker or till the chanas have cooked

Remove and keep aside in a bowl

In the same cooker,add oil then jeera let it turn brown

Now add green chillies, grated ginger and hing saute ,add tomatoes and let it cook

Once the tomatoes have gone soft add haldi powder, red chilli powder, coriander powder n saute

Pour in the boiled black chickpeas and give it a nice mix (use the water in which the black chickpea was boiled)

Add water to the desired consistency, with the garam Masala and salt

Mix it well

Now take a small bowl add curd and besan mix it well without any lumps in it

Pour the curd and besan mixture in the black chickpeas and sugar again give nice mix

Close the lid of the cooker and bring into pressure and take 1 to 2 whistles

Off the flame ,let it cool down

Open and garnish with coriander leaves

Your kale chane or black chickpeas curry is ready

A complete satvik food without onion and garlic

An Astami bhog (prasad) is ready

Makhana kheer/foxnut dessert/How to make makhana kheer

Makhana Kheer is my Hubby ‘s favourite one,boiled in milk till it absorbs whole flavour and served chilled or hot as preferred. A simple dessert with full nutritional value as it has dry fruits.This kheer has a very important place on fasting days as it is satvik .so lets start the recipe



2 cups milk

1 1/2 cup Makhana phool (foxnut)

1 tablespoon pistachios chopped

1 tablespoon almonds chopped

1 tablespoon cashews chopped

4 to 5 Dates (khajur)

2 tablespoons milk

1/2 tablespoons elaichi powder (cardamom)

Some saffron strands

Sugar as per taste



Take a small cup warm milk and add the saffron strands in it and keep aside

In a large bowl pour milk and keep it on low flame for boiling

Once it starts boiling add the Makhana in it and stir

Add chopped dry fruits in it and diluted saffron

Let the milk reduce to half or until you see that milk has got thick

Add sugar as per taste and elaichi powder

Serve it chilled or hot

This makhana kheer can be relished on fasting days also

litti/bhauri recipe/How to make litti in microwave oven


This recipe is from the northern state of india,made with wheat flour in open flames called chulas or bonfire during winter season when all are out in front of the bonfire,so cooking goes hand in hand,quick and healthy recipe from my home,eaten with dal(lentils curry)or chokha.Lets see the recipe


2 cups wheat flour

1/2 cup maize flour

1/2 cup of ghee

1 tablespoon salt

1 tablespoon ajwain(carom seeds)

water to knead the dough



Pre heat the oven @ 180 degree,now while the oven is getting heated.

Mix wheat flour,salt,ajwain,maize flour and ghee

Make a dough out of it and let it rest for 10 minutes

Start making small balls (lemon shape) and keep ready

Set the oven on grill mode on full power

Place the litti on the grill stand

Grill Littis/bhauri for 10 minutes

Remove it and flip it on the other side and grill again for 10 minutes


Dip them in ghee and serve hot with dal and chokha or chutney

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