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Friday, November 6, 2020

Singhade/Water Chestnut Galouti Kebabas

Usually we make poori, paratha or cheela using singhada flour and with that we use potatoes or arvi for binding. 

When we want to make crispy poori we need to add some ghee or oil that gives it nice crunchy taste and texture. But it is not easy to handle. 

I made singhada papdi chat and for topping I used fresh singhada, potato which is served with sour cream and mooli patta chutney. 

It turned out to be super delicious.

Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack

Ingredients :--

1 kg water chestnut/ singhada

2  tbsp roasted chana powder

Salt as per taste

Chopped green chili 1 tbsp

Chopped ginger 1 tbsp

Chopped onion 2 tbsp

Chopped coriander 2 tbsp

Red chili powder 1 tsp

Coriander powder 1/2 tsp

Cinnamon 1 piece 

Cloves 4

Black pepper corn 4

Black cardamom 1

Green cardamom 2 

Ghee 1 tbsp

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.


Do not use mixer grinder other wise the singhada gets runny.

Add spices as per your taste or choice.

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 


2 cup Arhar/toor dal 

Salt as per taste

Red chili powder 1 tsp

Turmeric powder 1 tsp

Chopped ginger 1 tbsp

Chopped green chili 1 tsp

Chopped garlic 1 tbsp

Chopped onion 2 tbsp

Cumin seeds 1 tsp

Curd 1/2 cup

Fresh cream 2 tbsp

Milk 1/2 cup

Dry red chili 2 no.

Cloves 4 no.

Green cardamom  2 no.

Coriander leaves 

For Dhungar :-

Betal leave 1 piece 

Charcoal 1 piece 

Recipe Procedure:-

Wash and soak the Dal for 5 minutes.

Now add it in pressure cooker with 2 cup water, after a boil discard all the dirt which comes on the top.

Add salt, red chili powder and turmeric.

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.

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.

Open the lid, drain off any water that remains.  Mash the dal and mix the paste and curd mixture with the dal.

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.

Reserve some for garnishing, add the tadka to the cooked dal and mix it well.

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.

Garnish with coriander leaves and some reserve tadka. Serve hot with Rumali Roti or some boiled rice along with salad.


Add spices as per your taste or choice.

You can use fresh malai besides fresh cream.

I always discard the dirt but you can avoid that step.

You can use spice powder besides paste.

I always add red chili powder when I cook the dal as it gives it a nice aroma and color. 

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. 

Monday, June 22, 2020

Chaurithe/ Peethe Wale Kathal

We use soaked rice paste along with spices, onion and garlic paste called chauritha or peetha.

In our family we make kathal, gwar fali( salna ki chiyan), kela and various  veggitable skins to make sabji in chauritha.

You can also use besan/gram flour but rice paste gives it nice crunchy texture, so we don't use gram flour.

Kathal is a summer vegetable which is grown in bark of the tree. I always love to use small size kathal called kathari, because it absorb the spices much better than the lage size kathal.

As kathal is my one of the favorite vegetable, I love to cook it in various ways.
Jack fruit is a good source of vitamin c, potassium, fiber and minerals.

In this recipe I have used some freshly crushed whole spices for nice aroma.

When we make chaurithe wali sabji first it can be eaten as starter and then it can be eaten with dal chawal.

You can serve it as starter like bhajiya.

When I was a young kid I remember, my father used to bring some unusual vegetables like kolaiya (कोलैईया), goolar and katarua (कटरूआ) which are rarely seen now days and my bhabhi used to make it in a delicious way. I can not forget the taste till date.

In this recipe first we boil the kathal pieces with little salt and turmeric powder.

Preparation Time:-10 minutes
Cooking Time:- 45 minutes
Serves:- 6


  • For boiling:-
  • Jack fruit 1kg
  • Salt 1/2 tsp
  • Turmeric powder 1tsp

Chaurithe paste

  • Rice 1 cup
  • Ginger 1" piece
  • Garlic Cloves 6 no.
  • Green chili 2no.
  • Onion 2 medium size
  • Salt 1tbsp

Other ingredients:-

  • Turmeric powder 1tbsp
  • Red chili powder 1tbsp
  • Coriander powder 1tbsp
  • Amchoor powder 1tbsp
  • Cinnamon stick 1 piece
  • Cloves 4no.
  • Black pepper 6no.
  • Black cardamom 1no
  • Cumin seeds 1tsp
  • Oil for frying
  • Chopped coriander leaves 1tbsp

Recipe procedure:-

  • Soak the rice For 4 hours.
  • Peel,wash  and cut the kathal into medium size cubes.
  • Now boil with salt, turmeric powder. Make sure kathal cook 90%. Switch off the gas.
  • Let it cook.
  • Now drain the excess water of rice and blend  into a fine paste with salt, oniin, ginger, garlic and green chili.
  • Dry roast the cinnamon,  black cardamom, Cloves, black pepper and cumin seeds,  once it cools make a course powder.
  • Drain the excess water form kathal and mix all the ingredients instead of oil.
  • Mix well.
  • Heat oil in a kadhai and fry them on medium hot heat till they turn golden and crisp.
  • Serves hot with tea or dal chawal.


  • Do not over cook the kathal other wise it becomes mashy.
  • You can add lemon juice bedside amchoor powder.
  • Add spices as per your taste.
  • If you don't want to deep fry then take a non stick pan add little oil and shallow fry them until the becomes crisp.
  • Always us

Sunday, June 21, 2020

Sharing Load by Love with Love in the Lockdown

The family I belong to, here it is usually very uncommon for men to be involved in household chores. All men took care of the business and financial status of the family and women were and still are considered the experts in taking care of the house, making it feel like a home to run back to. And me being a homemaker, looking after my family and making sure that all the needs of my better half and my son are met, is something I really enjoy. 
Nevertheless, my husband even in his ageing years working still for he certainly can’t sit idle, does not miss an opportunity to work on small chores of the house like plumbing, doing the dishes at times, cooking breakfast on Sundays, fixing the electric appliances, etc. My family’s love and support gave me the time and opportunity to become a food blogger and get indulged in what I really enjoy, which is cooking and sharing my recipes, my experiences with others.
However, amid the pandemic, my husband and my son both have been working from home which has led to an increase in the workload at home. Not complaining but having them around all the time means cooking three meals a day (as usually when alone at home, I rarely cook a full meal for myself) and keeping up with their work schedule.
In these critical times of lock-down my husband and I have shared the load multiple times and in ways unconditional. Sharing an incident, our washing machine broke down in the lockdown period. Loads of laundry was piling up. Being a patient of spondylitis and thyroid I was already struggling with household chores. Our full-time maid could also not come. Managing the house, my son (because your children will always be a kid for you), not to mention his tiring work from the home schedule and my own blogging schedule, I was too overworked to notice the piling laundry. 
My husband was at home and could see me juggling my way all through the day. I could see how he had started to help me in little ways as he could, by setting the table for meals or helping in the dusting and cleaning of the house. I could see his little efforts. He used to do his office work late in the night when we all were asleep. The other day I woke up to the already washed laundry drying in the "angan". My husband winked and said, " I will #ShareTheLoad and help in household chores".

#ShareTheLoad #ShareTheLaundry and #ShareChoresMultiplyLove

Include this line ‘I will #ShareTheLoad and help in household chores in association with Ariel India and BlogAdda