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Wednesday, January 20, 2021

Fresh Green Peas Hummus/Hari Matar Hummus


Hummus is popular in middle east and in middle eastern cuisine around the globe. Hummus is a dip, spread or a savory dish which is made from boiled chickpeas blended with Tahini, lemon juice, salt and olive oil. All the main ingredients are super food in their own. It has got chickpeas, seasme paste, garlic and olive oil in most traditional version.
Chickpeas are the main ingredient of conventional hummus, which have appreciable amounts of dietary fiber, protein,vitamin b 6, magnesia and other nutrients

Now days we can get hummus in grocery stores but I think the homemade is the best. When I make chole at home I reserve some chickpeas for hummus because my son loves hummus with any type of stuffed paratha. I also use hummus for sandwich. Just spread it on a bread and top it with some cucumber and carrot along with cheese slice.

What is tahini?- tahini is made by grinding sesame seeds into a smooth paste, sometimes the seasme seeds are used as whole and sometimes it is roasted. Just grinned the roasted sesame seeds and blend it into fine paste with some lukewarm water. You can also use sunflower seeds or pumpkin seeds if you don't have the sesame seeds.

Tahini is a great source of phosphorus and manganese both are good for bones. Consuming sesame seeds may decrease your risk of certain condition such as type 2 diabetes and heart disease.

Garlic supplements are known to boost the function of the immune system. Garlic is an herb that is grown around the world and it related to onion. It has vitamins and minerals like manganese, selenium and other antioxidants 

preparation time 20 minutes 
Cooking Time 10 minutes 

Ingredients :-

  • Boiled chick peas 1 cup
  • Fresh green peas 1 cup
  • Salt to taste 
  • Coriander leaves 
  • Garlic Cloves 6 no.
  • Tahini paste 1tbsp
  • olive oil 1 tbsp
  • Lemon juice 1tbsp
  • Peprika powder 1tsp

For Garnish :-
  • Coriander leaves 
  • Seasme seeds 
  • Soaked and chopped whole red chili 
  • Olive oil 

Recipe procedure:-

  • Peal and slice the garlic. 
  • Heat 1tsp oil in a pan add garlic saute till they turn golden and peas stir and mix cook it for 5 minutes on slow heat. 
  • Switch off the gas allow to cool.
  • Now transfer all the ingredients to grinder blend into smooth .
  • Make sure mixture gets smooth.
  • Transfer into a serving bowl garnish with coriander, Sesame seeds and chili, drizzle the olive oil. 
  • Serves with pita bread or any type of nachos .


  • For Garnish you can use some fresh pomogrante seeds. 
  • If you don't have tahini make at home. Just blend the roasted Sesame seeds with olive oil. 
  • You can use sunflower seeds or pumpkin seeds instead of Sesame seeds. 

Sunday, December 6, 2020

Gahat Dal Paratha


Paratha are one if the most popular unleavened flatbread in the indian subcontinent. Made with wheat flour dough on a tava by frying or shallow frying.
It can be plain or stuffed. 
Most popular is aloo paratha.
There is are many varieties of stuffed paratas like aloo, paneer, pyaz, mooli and many more. 
When we use leafy vegetables like palak, bathua, methi we kneed it with flour that's gives it nice crispy and crunchy texture. 
But for stuffing we make a mixture and stuff it in small balls then roll it and make paratha. 
Dal Paratha are very healthy.
Dal is rich in protein. Gahat dal has many nutritious values.
Gahat dal is also known as kulath ki dal and in english it is called horse gram. 
It is highly beneficial for removing kidney stones.
You can make simple dal like whole masoor. But I love to make something different so made paratha by using this dal.
Onion is optional  you can make it without onion and garlic I always love to add some chopped garlic in my stuffed paratas.

Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
Serves :- 4 
Recipe Type:- Bread
Author :- Hem Lata Srivastava

Ingredients :-

For Dough ;-
  1. Wheat flour 2 cup
  2. Salt 1 tsp
  3. Ajwain/carom seeds 1 tbsp
  4. Milk 1/2 cup
  5. water as needed 
  6. Oil 1 tbsp

For Stuffing :-

  1. Gahat dal 1/1/2 cup
  2. Chopped onion 2 tbsp
  3. Chopped green chili 1 tbsp
  4. Chopped ginger 1 tsp
  5. Chopped garlic 1 tbsp
  6. Chopped coriander leaves 
  7. Salt to taste
  8. Red chili powder 1 tsp
  9. Crushed coriander seeds 1 tbsp
  10. Amchoor powder/dry mango powder 1 tsp
  11. Pickle masala 1tbsp (optional) 
  12. Ghee 1 tbsp
  13. Cumin seeds 1 tsp
  14. Oil or Ghee for frying

For serving ;-
  1. Chutney
  2. Dahi

Recipe Procedure ;-
  1. Soak the gahat dal for 3 to 4 hours
  2. Now add the dal in pressure cooker with a cup of water, cook for 1-2 whistle switch of the gas.
  3. Once it cools drained out the dal in strainer so that all the moister drained out.    
  4. Now mash it with potato masher or grinned it.
  5. Heat ghee in a pan add cumin seeds let them crackle add chopped ginger, green chili, garlic and onion, saute till it turns slightly golden add dry spices mix it well switch off the gas. allow to cool the mixture.
  6. Meanwhile dived the dough into small size balls, roll it well between your palm.
  7. Now roll it out a small circle put a spoon full mixture and seal it carefully. make a neat stuffed ball.
  8. Dust the rolling board and roll the stuffed ball with the help of rolling pin gently.
  9. Fry the paratha with oil or ghee until both sides cooked well.   

  1. Onion, garlic  is optional.
  2. If you don't have soaked dal just boil it with salt  and a pinch of soda for 15 minutes.
  3. I always add little milk in my paratha dough which makes it more soft.

Friday, November 6, 2020

Singhade/Water Chestnut Galouti Kebabas

Singhda fruit is commonly  seen in north eastern part of India. The fruit is in green color and grown in temporary flowing water and it tastes slightly sweet.

It has many beneficial properties like its high in fiber, rich in vitamin b, zinc, potassium, iron and  calcium, it acts like a coolant for our body.

We can make sabji, halwa,chat, salad, tikki and many more dishes by using fresh singhda 

Usually we make poori, paratha or cheela using singhada flour.

here i made sighada galouti by using fresh singhada.

Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack

Ingredients :--

  1. 1 kg water chestnut/ singhada
  2. 2  tbsp roasted chana powder
  3. Salt as per taste
  4. Chopped green chili 1 tbsp
  5. Chopped ginger 1 tbsp
  6. Chopped onion 2 tbsp
  7. Chopped coriander 2 tbsp
  8. Red chili powder 1 tsp
  9. Coriander powder 1/2 tsp
  10. Cinnamon 1 piece 
  11. Cloves 4
  12. Black pepper corn 4
  13. Black cardamom 1
  14. Green cardamom 2 
  15. Ghee 1 tbsp
  16. Oil for shallow frying 

Recipe Procedure:--

  • First we need to wash the singhada properly, then peel and boil it. Allow to cool and peel it.
  • Now drain out the excess water and grinned in a mortar passel or use Sil Batta .
  • Dry roast the whole spices and grinned into fine powder. keep aside.
  • Heat ghee in a pan add cumin seeds let them crackle add ginger, green chili and onion fry until light golden, add singhada, spices powder, red chili powder, coriander powder and salt, Mix it well and fry the mixture for 5 to 8 minutes. Switch off the gas.
  • Once the mixture gets cool make kebabs and shallow fry them on to a tava or a non stick pan using oil or ghee till golden,
  • Serve hot with green chutney and grated radish and sliced onion along with lemon veges.


  1. Do not use mixer grinder other wise the singhada gets runny.
  2. Add spices as per your taste or choice.
  3. you can add roasted gram flour besides chana powder.

Thursday, October 15, 2020

Dal Sultani/ Lucknowi Dal

Dal Sultani is one of the staple food prepared during the time of Muga empire. It is made from Arhar/Toor dal simmered with milk, cream and yogurt which makes it a rich dish.

Flavored with some whole spice paste.

There are very few ingredients needed to prepare it. But yes effort is there which makes it delicious. 

This Dal also known as Lucknowi Dal.

Some time ago I saw this recipe on TV show and quickly I thought to make it. 

I make it for myself I as don't want wait for any occasion to make it.  

The ingredients that are needed for this recipe always available in your kitchen. 

For Dal Sultani we need Arhar dal which also known as Toor dal.

For richness we need fresh cream you can also use fresh Malai .

For flavoring - clove, mace, green cardamom.

If you are a health conscious person, use coconut cream or coconut milk or low fat milk.

Preparation Time:-10 minutes 

Cooking Time:- 25 minutes 

Serves:- 4

Author:- Hem Lata Srivastava 


  1. 2 cup Arhar/toor dal 
  2. Salt as per taste
  3. Red chili powder 1 tsp
  4. Turmeric powder 1 tsp
  5. Chopped ginger 1 tbsp
  6. Chopped green chili 1 tsp
  7. Chopped garlic 1 tbsp
  8. Chopped onion 2 tbsp
  9. Cumin seeds 1 tsp
  10. Curd 1/2 cup
  11. Fresh cream 2 tbsp
  12. Milk 1/2 cup
  13. Dry red chili 2 no.
  14. Cloves 4 no.
  15. Green cardamom  2 no.
  16. Coriander leaves 

For Dhungar :-

  1. Betal leave 1 piece 
  2. Charcoal 1 piece 

Recipe Procedure:-

  1. Wash and soak the Dal for 5 minutes.
  2. Now add it in pressure cooker with 2 cup water, after a boil discard all the dirt which comes on the top.
  3. Add salt, red chili powder and turmeric.
  4. Cook the Dal on high for one whistle then simmer the gas and cook it for 5 minutes. Switch off the gas and let the pressure release.
  5. Meanwhile mix milk, curd, saffron and cream and pass it through a muslin cloth then keep aside. Make a fine paste with cloves and green cardamom.
  6. Open the lid, drain off any water that remains.  Mash the dal and mix the paste and curd mixture with the dal.
  7. Heat ghee in a tadka pan, add cumin seeds and as the change the color add ginger, garlic, green chili and onion then saute till onion get slightly brown.
  8. Reserve some for garnishing, add the tadka to the cooked dal and mix it well.
  9. Now burn the charcoal piece and place a betel leaf on to the dal put the burnt charcoal piece on betel leaf and pour 1 tsp ghee then instantly cover itand leave it for 5 minute.
  10. Garnish with coriander leaves and some reserve tadka. Serve hot with Rumali Roti or some boiled rice along with salad.


  1. Add spices as per your taste or choice.
  2. You can use fresh malai besides fresh cream.
  3. I always discard the dirt but you can avoid that step.
  4. You can use spice powder besides paste.
  5. I always add red chili powder when I cook the dal as it gives it a nice aroma and color. 
  6. The consistency of the dal should be thick .

Friday, August 14, 2020

Bhutte ki kees

Bhutte ki kees is a very famous street food from indore. Traditionally it is made from fresh and soft corncob.

"Kees" means grated so it is basically grated corn snack.

It is a cereal grain which was first grown by people in ancient Central America. It is now the third most important cereal crop in the world.

Bhutta/corncob has 125 to 150 calories. It is a power pack with fibre . It helps to keep our digestive system healthy.

You can simply roaste and eat. Use in your salad, curry also make pakoda form it.
Maize flour can be used in various dishes.
You can also make halwa or kheer as well.

I tried to make it 2-3 times and at the last it turned out to be perfect in taste and texture.  Here I am sharing a healthy and delicious bhutte ki kees recipe.

Traditionally some jeeravan masala is added which enhances the taste.

If you don't have the famous indori jeeravan masala powder then you can add some chat masala as per your taste.
I garnishished it with pomogrante seeds, which is optional.
It is  easy to make at home.

You need very few ingredients. It is a quick delicious snack recipe and you can make it for any occasion like kity party etc.

If you don't have fresh corn you can make it with corn kennel, just grind it to a paste and use the same.

The bhutte ki kees is a 'no onion garlic' stir fry dish.

For serving, you need some chopped coriander leaves,  grated coconut, lemon juice and some chat masala.
Always choose soft milky corn of the cob.
I had it once when I visited indore, the taste was awesome.

Preparation Time:- 10 minutes
Cooking Time:- 20 minutes
Serves:- 4
Recipe Type:- snacks
Cuisine:- Indian
Author:- Hem Lata  srivastava


  • Corncob 4 number
  • Milk 1 cup
  • Salt as per taste
  • Mustard seeds 1tsp
  • Cumin seeds 1tsp
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • Turmeric powder 1/2tsp
  • Red chili powder 1tsp or to taste 
  • Sugar 1/2tsp
  • Heeng 1/4tsp
  • Ghee 1tbsp

For serving:-

  • Lemon juice
  • Grated coconut 
  • Chopped coriander leaves
  • Pomogrante seeds (optional)
  • Chat masala

Recipe procedure:-

  • Remove the husk and Grate the corncob (not the center hard portion) keep aside.
  • Heat ghee in a pan add cumin and mustard seeds as they crackle add heeng, green chili,  ginger saute add turmeric powder and red chili powder. Make sure that the spice powder do not get burnt so keep it on low heat.
  • Stir and Mix well Now add grated corn paste and  sugar.
  • Mix with all the spices add milk  .
  • Cover the pan with lid simmer and cook till it becomes little thick.
  • Switch off the gas.
  • Transfer to a serving bowl top with some grated coconut,  add coriander leaves drizzle some lemon juice.


  • If you don't have corncob use sweet corn.
  • Sugar is optional.
  • I garnishished with pomogrante seeds that is optional.

Wednesday, July 29, 2020

Aloo ka zarda

The name zarda comes from a persian word zard meaning yellow colour.
Zarda is a sweet rice dish  prepared by adding sugar, dry fruits and flavored with cardamom powder to it. Some people add khoya that makes it more rich in texture.
Some time we also add some orange slice or pineapple slice.
But here I have made aloo ka zarda and used yellow colour. You can use saffron for the colour.
For zarda choose purana aloo (chipsauna)

Presentation Time:- 10 minutes

Cooking Time:- 15 minutes



  • 1kg potato 
  • Granulated sugar 1cup
  • Almond 10
  • Cardamom powder 1tsp
  • Kewda water 1/4tsp
  • Desi ghee 3tbsp
  • Yellow colour 1tsp

Recipe procedure:-

  • Peel wash and grate the potatoes then put them in chilled water for 10 minutes. 
  • Meanwhile chop the almond. 
  • Now  boil the grated potato in water and add yellow colour. 
  • You need to boil it for 5 minutes only.
  • Allow it to cool down ann drain the excess water .
  • Take a heavy bottom pan( I prefer non stick pan).
  • First grease  the pan with 1tsp ghee then put boiled potato, then almond and sugar, and ghee sprinkle some cardamom powder on it.
  • Repeat the procces till all the potato are finished. 
  • Cover the lid, put the pan on low heat and cook.
  • It will take approximately. 10 to 12 minutes. 
  • Check it once if all the sugar has dissolve in it then its done.
  • Switch off the gas mix  kewda water.
  • Garnish with almonds and serve hot.


  • Always choose purana aloo (chips wala)
  • You can add more dry fruits as per your choice.
  • You can add malai on it before serving.

Tuesday, July 7, 2020

Jamun False Ka Jam

Jamun is a seasonal fruit which is easily available in summers. Popular for its sweet and little sour taste.

It has beneficial properties and is best fruit for diabetic patients. Also for good digestion jamun juice is a great option.

This is the season of jamun and falsa and when you get them easily, you feel like trying to make something new and delicious with it.

Here I have some jamun from my own tree in the backyard and bought some falsa to make jam from them. The taste has turned out to be super delicious.

Falsa is a small berry and it has many beneficial property too.  It is a great source of sodium.

You can make falsa sharbat, ice cream and jam.

You can make jam with any fruit but this combination is really fantastic. There is no need to add lemon .

Jam made with chunks and jelly  made from  juice.

Preparation Time:- 5 minutes

Cooking Time 25 minutes


  • 1/2 kg Jamun
  • 250 gm Falsa
  • 500 gm Sugar
  • 1/2tsp citric  acid

Recipe procedure:-

  • Wash jamun carefully.
  • Put them in a thick bottomed  pan, add 1/2 cup water and boil them on low heat till they gets soft.
  • Once it cools mash them properly and discard all the seeds .
  • Now add sugar and cook on medium hot heat till mixture gets thick.
  • Add citric acid and mix well.
  • Put a drop onto the plate and let it sit for a minute then push the drop with your finger, if it is still runny then cook it for few more minutes otherwise your jam is ready.
  • Cool and transfer it to a sterilized jar.


  • Use granulated sugar
  • You can add little amount of lemon juice bedside citric acid.
  • Use soft jamun and falsa .
  • Can  add preservatives to increase shelf life.