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Sunday, March 19, 2023

Urad Dal Pakode


Pakoda is deep fried fitters and served as a snack. 
Usually pakoda is made from gram flour using some veggies like onions,  potatoes,  baingan and many more. But we can make pakoda with urad dal or moong dal also. 
Crunchy pakoda serves as starter in any party. You need only few ingredients to make this mouthwatering snack. 
A famous food from the streets of Kolkata, also known as Biuli Dal Er Boda in Bengali, this vada or pakoda recipe is made with a thick mixture of grounded urad dal, sooji chillies, onion along with some spices. 
Last month I was not well so could not participated in A to z recipe Challenge. 
This month we have word U for this Challenge and from word U there is only one ingredient which is urad dal and I made urad dal pakoda.

Urad, is also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram,

Dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre.

Preparation Time:-
For soaking- 5 to 6 hours 
Other Preparation:- 10 minutes 
Cooking Time:-15 minutes 
Serves :- 4
Recipe Type:- snacks 
Author:- Hem Lata Srivastava 


  • Urad dal 2 cup
  • Rice flour 1tbsp
  • Salt to taste 
  • Red chili powder 1tsp
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Chopped coriander leaves 
  • Chopped onion 2 no.
  • Crushed cumin 1tsp
  • Crushed coriander seeds 1tbsp
  • Chat masala powder 1tsp
  • Oil for frying 

Method :-
  • Wash and soak the dal for 5 to 6 hours. 
  • Now drain the water. grind soaked urad dal along with water in a grinder. 
  • Whipe until dal gets fluffy. 
  • Add all the ingredients besides oil. Mix it well.

  • Heat oil in a large bottomed pan, add a spoonful of batter one after another..
  • Wait until both the sides of the fritters become brown and crispy.
  • Once done transfer them in a  serving plate.
  • Serve hot with chutney.

Notes :-

  • I use mustard oil for frying you any vegetable oil.
  • I use rice flour you can use semolina. 
  • Batter should be fluffy. 

Thursday, January 26, 2023

Amrood/Guava Hummus


Hummus is a traditional middle eastern creamy, delicious spread/dip made from chickpeas, tahini,lemon,garlic along with salt, chilli and olive oil. 

Now days we can get hummus in grocery stores but I think homemade is the best.

All the main ingredients are super foods in their own right. It's got chickpeas, tahini, garlic, and olive oil in most traditional versions.

I add Guava in my hummus and it turn out to be so delicious. 

Guava is a common tropical fruit cultivated is many tropical and subtropical regions. It is usually green when raw and becomes yellow as it ripens. 

Consuming seasonal fruits is typically encouraged since they help the body fight off the effects of the season and support the immune system. 

Guava are loaded with minerals, including vitamins C, which helps to strengthen our immune systems. Common bacterial and fungal illnesses can be fought with the aid of vitamin C.

Let's start-

Preparation Time:- 5 minutes 

Cooking Time:- 5 minutes 


Author:- Hem Lata Srivastava 


  1. Boiled chickpeas 1 cup
  2. Roasted Guava 1
  3. Tahini 1/2 tsp
  4. Salt 1/2 tsp or to taste 
  5. Garlic Cloves 6 no.
  6. Green chili 2 no.
  7. Cumin powder 1tsp
  8. Olive oil as required. 
  9. Leftover boiled chickpeas water as required 

Recipe procedur:- 

  1. Wash the roasted Guava and peel the charred skin.
  2. Discard all the seeds and roughly chop the Guava. 
  3. Heat 1tsp  olive oil add chopped guava and saute until it becomes mashy. 
  4. Switch off the gas. 
  5. Once it cools transfer to mixer along with boiled chickpeas,  salt, tahini, garlic, cumin powder,  olive oil and blend into smooth texture. 
  6. Transfer to a bowl. 
  7. Before serving garnish with paprika powder,  olive oil .

Note :-

  1. I use green chili besides paprika powder you can skip the green chili. 
  2. I roast the guava on gas you can roast it in oven.

Wednesday, December 14, 2022

Singhara Flour Waffles


This month we have word "S" for the Challenge of A to Z. Many ingredients starts from "S" like Shakarkandi, Sabudana,  Sarson, Sem, Sahajan etc, I choose Singhada which is my favourite fruit and we can get it only in winters but singhara flour is available throughout the year.

Singhara is also known as water chestnut in English and sometimes people call it by the name of Panifal also.

Singhara flour is used to make Rotis, Poori & Burfi during fasting days. 

It has antioxidants properties, it is an excellent source of good carbs and energy boosting nutrients like iron, zinc and phosphorus. 

Here I have prepared singhara flour savory waffles and served with some sauted peas & carrots along with green chutney. 


  1. Singhara flour 2 cup
  2. Salt as per your taste 
  3. Araroot 1tbsp
  4. Ginger paste 1tsp
  5. Green chilli paste 1/2 tsp
  6. Boiled potatoes 2 number 
  7. Black pepper powder 1tsp
  8. Coriander leaves 1tbsp 
  9. Ghee 1tbsp

For serving:- 

  1. Diced potatoes 2number 
  2. Green peas 1 cup
  3.  Diced Carrots 1 number 
  4. Chopped green chili 1 tsp
  5. Cumin seeds 1tsp
  6. Salt to taste ghee 1tsp
  7. Coriander leaves 
  8. Green chutney 

Recipe procedure:-

  1. In a pan add cumin seeds let them crackle, add green chili stir and add the vegetables and salt, now mix it well cook it for 5 minutes. 
  2. Switch off the gas and keep it aside.
  3. Peel the potatoes, grate it and mix all the ingredients to make a thick batter. 
  4. Heat waffle maker and grease it with ghee/butter. Once heated ,pour a ladle of mixture in the waffle maker.
  5. Cover and cook it until done. 
  6. Repeat the process and make all the waffles with the remaining batter.
  7. Serve hot with vegetables and chutney. 


  1. You can add chopped onion too in case it is not being prepared for fasting purpose.
  2. Araroot is used for binding purpose, cornflour can also be used in place of araroot as per choice. 

Monday, November 14, 2022

Rajgira/ Ramdana/Amaranth Flour Papadi Chat


This month we have the word "R" for the A to z recipe Challenge there is many ingredients that starts with R like Rajma, Rava, Ramfal, Rai, and Ramdana/ Rajgira so I choose Rajgira which is also known as Ramdana or Amaranth.

Amranth which is also known as Ramdana, is one of the oldest grains thats cultivated in India. Amranth seeds are tiny seeds that come from Amaranth plant. Amaranth is a power-packed with many healthy properties, including proteins, minerals, vitamins, and antioxidants, and is full of fiber.
Gluten-free flour can be used in various dishes like Halwa, Poori, Burfi, Dhokla, Kadhi, or parathas.
I made papdi using  Rajgira flour, for the binding I used Araroot which can be consumed on fasting days.

Papdi chat is a popular traditional street food from the Indian subcontinent. Crispy papdi are topped with chickpeas, white peas, boiled potato, yogurt, green chutney, tamarind chutney, and coriander leaves along with some roasted spices.


Preparation Time:-  10 minutes
Cooking Time:- 20 minutes
Makes :- 25 pieces
Recipe Type:- Snacks
Author:- Hem Lata Srivastava

Ingredients For Papdi Chat:-

For Papdi:-
  • Rajgira flour 2 cup
  • Araroot powder 2 tbsp
  • salt to taste
  • Desi Ghee 2 tbsp
  • Pinch of soda
  • Oil for frying

For serving:-

  • Boiled white Peas
  • Boiled and diced Potato
  • Chopped Green chili
  • Chopped Ginger
  • Green Chutney
  • Tamarind Mithi chutney
  • Sweet curd
  • Roasted cumin powder
  • Red chili powder
  • Chopped coriander 
  • Black salt
  • some pomegranate seeds

Papdi Chat Recipe procedure:-
  • Mix amranth flour, araroot, salt, and ghee and rub with your palm until the mixture becomes like bread crumbs.
  • add water and make a soft dough.
  • divide the dough into equal portions and roll it with a rolling pin, and cut roundel with the help of a cookie cuter.
  • heat oil and fry the papadi on low to medium heat until crisp and golden.
  • For serving to arrange the plater as you want.

  • if you are making these papadi for any party you can add some refined flour instead of araroot.
  • you can skip the matar in your fasting days.
  • you can mix both flour singhada and amaranth.

Saturday, October 15, 2022

Paneer Kebabs/ Cottage Cheese Kebabs

This month we are so busy due to traveling and some family functions.

Paneer kebabs are made using paneer/cottage cheese, curd, and cashew nuts powder, It is a delectable mouthwatering snack recipe and ideal for parties.

Honestly, I always wanted to participate in the monthly challenge, this month we have the letter P and from P there are many ingredients like papita, pista, palak, paneer, postadana, parval, and many more.  I have so many recipes in my mind but due to a busy schedule can't do much.

So finally I choose paneer and made paneer kebabs and presented for the A to Z challenge. 

Preparation Time:-10 minutes 

Cooking Time:- 15 minutes 

Serves:- 6

Recipe Type:- Starter 

Cuisine:- Indian 

Author:- Hem Lata Srivastava 


  • Paneer 1/2 kg
  • Hung curd 1 cup
  • Boiled potatoes 2
  • Chopped green chili 1tsp
  • Chopped coriander 
  • Chopped ginger 1tsp
  • Red chili powder 2tsp
  • Chat masala powder 1tsp
  • Lemon juice 1tsp
  • Cornflour  1tbsp
  • Cashew nut powder 1tbsp
  • Roasted cumin powder 1/2tsp
  • Cumin seeds 1tsp
  • Salt to taste 
  • Ghee 1tbsp
  • Oil for shallow frying

  • For serving:-
  • Green chutney 

Recipe procedure:-

  • Grate the paneer and boiled potato. 
  • Heat ghee in a pan add cumin then let them crackle, then add grated onion, green chili, and ginger, and saute until translucent. 
  • Add grated paneer and potato mix with onion mixture.
  • Add salt, red chili powder, black pepper powder chat masala powder, hung curd lemon juice, cornflour, and cashew nuts powder, and mix it well as the mixture gets like dough then switch off the gas. 
  • Add coriander leaves mix and divide the mixture into equal portions and make kebabs. 
  • Shallow fry them until crisp and golden. 
  • Serve hot with chutney. 


  • Add more cornflour if needed. 
  • You can add almond powder besides cashew nuts powder.

My collection for  A to Z recipe challange

A- Mini aloo cheela

B- Besan ki khandaiyan

C- Chukandar galauti

D- Dahi sabudana

E- Elaichi rabdi kheer

F- Falsa fruit custard shots

G- Gobhi cutlets

H- Achari haldi kebabs

I- Imli ka imlana

J- Jimikan aur akhrot tikki

K- Kathal moti pulao

L-Lauki Mussalam

M- Makhana matar kofta curry

N-Nari saag paratha

O- Oal chapli kebabs

P- Paneer Kebabs

Sunday, September 25, 2022

Mushroom/ Khumb Akbari


Pata nahi pahle chicken Akbari aya ya aloo Akbari but I think that the aloo Akbari is a veg version of chicken Akbari. 

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive  aroma and the taste of ground and whole spices.

When I thought to make mushroom Akbari it was a big task for me because mushrooms are very delectable fungus so it needs to be handled carefully. 

There is a recipe which is made from potato called aloo akbari in muglai cuisine.
Here I have used mushroom and made mushroom Akbari. Fried Mushroom Kofta stuffed with nuts. And dipped in rich cashew and melon seed based gravy. 

For mushroom Akbari first I peel the mushrooms carefully because mushrooms are very delectable fungus so need to be handled carefully. 

I stuffed some fine chopped nuts along with grated mawa.  Mawa helps to bind all the nuts and gives it more royal taste.
I use raw and boiled banana instead of potato for  binding.

Preparation Time:-15 minutes 
Cooking Time:- 20 minutes 
Serves :- 4
Cuisine:- Indian 
Author:- Hem Lata Srivastava 


For Kofta:-

  1. Button Mushroom 1 packet 
  2. Boiled banana 1 piece
  3. Salt to taste 
  4. Ghee 1 tbsp 
  5. Chopped onion 1tbsp
  6. Chopped green chili 1no.
  7. Chopped coriander 1tbsp
  8. cumin seeds 1tsp
  9. Roasted chana powder 1 tbsp
  10. Oil for frying 

For Filling:-

  1. Chopped cashew nut 1tsp
  2. Chopped raisins 1tsp
  3. Roasted poppy seeds 1/2tsp
  4. Chopped ginger 1/4tsp
  5. Chopped green chili 1/4tsp
  6. Mawa 1tbsp

For Gravy:-

  1. Onion diced 1 no
  2. Garlic cloves 4 no.
  3. Chopped ginger 1 piece 
  4. Green chili 1no
  5. Tomatoes 2no
  6. Cashew nut 6 no
  7. Melon seeds 1tbsp
  8. Curd 1tbsp
  9. Salt as per taste 
  10. Turmeric powder 1tsp
  11. Kashmiri chilli powder 2tsp
  12. Cinnamon 1 stick 
  13. Whole red chili 2 no
  14. Cloves 4no
  15. black cardmom 1no
  16. star anise 1no
  17. bay leave 1no
  18. green cardmom 2 no
  19. Cumin seeds 1tsp
  20. butter 1tbsp
  21. fresh cream 2tbsp
  22. kasoori methi 1tsp
  23. ghee 1tbsp
  24. Coriander and cream for Garnishing 

Recipe procedure:-

  1. Peel and wash the mushrooms carefully then grate them in iced water. 
  2. Grate the banana.
  3. Heat ghee in a pan add cumin seeds, as they change the colour add green chili and onion... saute until transculant.  
  4. Add mushroom and banana stir and mix salt, coriander leaves and roasted chana powder ,mix it well cook until the mixture becomes like a dough. 
  5. Switch off the gas and allow to cool the mixture.
  6. In the mean time mix all the filling ingredients. 
  7. Now grease your palm take 1 or 2 tbsp mixture flattened in the center take a little bit filling and place in the middle of the dough, bring the sides of the dough enclosing the nuts in the middle and seal it tightly. 
  8. Make all the Koftas.
  9. Now heat oil and fry them golden brown. 
  10. Keep them out carefully. 
  11. In a pan boil tomatoes,onion, ginger, garlic, green chili, cashew nuts,melon seeds,red chili and whole spices once tomatoes gets soft switch off the gas. 
  12.  Once the mixture gets cool discard all the whole spices and blend into smooth puree.
  13. Now heat butter in a pan add turmeric powder, chilli powder and then add  the puree to it ,stir and cook it for  two minutes.
  14. Mix curd and cream add to the mixture. 
  15. Dry roast the kasoori methi and crush it add to the gravy, add salt.
  16. Boil the gravy for 5 minutes more add Koftas .
  17. Switch off the gas. 
  18. Before serving garnish with cream and coriander. 
  19. Serve with chapati or paratha. 


  1. I use raw banana you can use boiled and mashed potatoes. 
  2. I have never used garam masala in my gravy  you can add as per your choice.
  3. Filling can be changed as per your taste.
  4. We can also serve it with warqi paratha. .
  5. Once the koftas absorbs the gravy keep them out in a serving bowl. 
  6. Before serving, heat the gravy and pour over the koftas.

Thursday, September 15, 2022

Oal/Suran/Jimikand Chapli Kebabs

This month I was very occupied with much work, but I still wanted to participate in A to Z challenge
So I decided to make veg Chapli Kebab using O for Oal this month. challenge'
Chapli Kebabs are usually made from ground beef, mutton, or chicken with spices in the shape of a patty.
The Chapli Kabab originally comes from the northern areas of Pakistan, Chapli kebab is a large and flattened ground meat patty. It has crunchy due to coarsely grounded spices. Tangy and nutty taste comes from Anardana.
Vegetarians can use soya nuggets, and potatoes for chapli kebabs but here I am using Oal which is also known as Jimikand, Suran and in English, it is called Yam.
This month we have the word O for the A to Z challenge and there is no other ingredient that starts from the word O so I choose Oal.
Another popular Non-vegetarian kebab I have converted into a vegetarian version. 
As we all know Oal has a tendency of itchiness if not treated properly, so I applied salt over it and then, later on, washed it with vinegar which helped me remove its itchiness. 

Ingredients; -

  1. Oal 1 kg
  2. Vinegar 2 tsp
  3. Salt 1 tbsp
  4. Coriander seeds 1 tbsp
  5. Cumin seeds 1 tbsp
  6. Black peppercorn 6 to 8
  7. Whole red chili 2 
  8. Grated onion 2 tbsp
  9. Chopped tomatoes 2 tbsp
  10. Chopped coriander leaves 1 tbsp
  11. Chopped mint leaves 1 tsp
  12. Dry mango powder/ Amchoor poder 1 tbsp
  13. Tomato slice 
  14. Salt to taste
  15. Roasted chana powder
  16. Oil for frying
  17. For serving chutney

Recipe procedure;-

  1. First, peel the Oal and wash it properly to remove the dirt and mud.
  2. Now cut it into large pieces then apply the salt and keep aside for 10 minutes.
  3. In the meantime roast cumin, coriander, peppercorn, and whole red chilis. Cool them and grinned them into coarse. 
  4. Then wash and grate the Oal and apply the vinegar and again keep it aside for 10 minutes, it helps to avoid the itchiness.
  5. Now wash Oal properly and strain all the water, In a large mixing bowl then add all the ingredients except for oil.
  6.  Mix it well, make large-size kebabs fry both sides until they turn dark brown in color.
  7. Serve hot with chutney.

You can add cornflour besides chana powder.
Add can lemon juice to avoid its itchiness.