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Monday, May 9, 2022

Kathal Moti Pulao


This month for A to Z recipe challenge we have the word K.

There are a lot of ingredients starting from the word K like karela, kaju, kishmish, kheera, kakdi, kalaunji, kela and my most favorite Kathal and in summers we can easily get Kathal.

First I thought to make Kathal Do Pyaza. But then I thought to make something more interesting, so I decided to make Kathal Moti Pulao

Originally for Moti Pulao moti is made from egg white. Whipped egg white mixed with salt & white pepper and then that liquid is filled in the goat's intestine and then tied  into small pearl shape then boil and discard the intestine will get the perfect pearls out for the pulao.

'Moti' means pearl and in this pulao, the pearl-shaped balls are tossed with cooked rice to add extra flavor to the dish. 

But  in general  vegetarian moti pulao is made using  paneer.

Here I  have used kathal for moti and made Kathal Moti Pulao

I make Kathal Moti in appe pan which is healthier than frying it.

For binding, I used cashew nut powder and a little bit of cornflour. I had lots of yellow shadi wale rice (received in shagun at my son's marriage) so made this pulao from that rice which gave it a nice yellow color to my pulao.

Let's start the procedure of Kathal Moti Pulao 

Preparation Time:- 20 minutes 

Cooking Time:- 25 minutes 

Serves:- 6 

Recipe Type:- Indian 

Author:- Hem Lata Srivastava 

Ingredients for Moti:-

  1. Kathal 1/2 kg
  2. Cashew nut powder 2 tap
  3. Cornflour 2 tap
  4. Salt as per taste
  5. Ginger garlic paste 1tsp
  6. White  pepper powder 1tsp
  7. Lemon juice 1tsp
  8. Coriander leaves chopped 
  9. Oil for shallow frying 

Ingredients for Pulao:-

  1. Rice 3 cup
  2. Salt to taste 
  3. Whole green pepper 8 no.
  4. Star anise 1 piece 
  5. Cloves 6 no.
  6. Cinnamon stick 1 
  7. Whole black cardmom 2 no.
  8. Green cardmom 4 no.
  9. Bay leaf 1
  10. Desi ghee 2 tbsp

For Garnish :-

  1. Fried onion
  2. Mint leaves 

Recipe Procedure:-

  1. First wash the rice and soak them for 10 minutes 
  2. Peel 2 large onions  and chop them into slices and fry them until crisp and golden keep our on to a kitchen pepper .
  3. Peel wash and cut the kathal into small pieces and boil with salt.
  4. Once it cools discard the seeds if there are.
  5. Now put the kathal into a mixer kar and make a fine paste.
  6. Now mix cashew nut powder, salt, white pepper powder,  ginger garlic paste, lemon juice, coriander leaves  and cornflour, mix it well and make moti shape balls .
  7. Heat appe pan and shallow fry them until golden.  Now cover these balls with silver sheet.
  8. Heat ghee in a pan or rice cooker add all the ingredients of pulao crackle them add soaked rice and salt.
  9. Once it boil lower the heat and cook the rice till it done.
  10. Now mix the moti with cooked rice add fried onion and mint leaves.  Mix it carefully. 
  11. Before serving garnish with mint leaves and fried onion.
  12. Serve hot with any type of Raita. 


  1. I used kathal for moti you can use paneer, chana or banana. 
  2. I used yellow shadi wale rice you can use any rice and for colour use saffron or yellow food colour. 
  3. You can  deep fry  the moti .

Friday, April 15, 2022

Jimikand Aur Akhrot Ki Tikki Chat

As I was at my ancestral home after a very long time, I was really occupied with lots of work and was unable to spare a time for posting my this month's A to Z recipe Challenge, J letter for this month's challenge for which I have choose Jimikand 
Today I'm posting my recipe for Jimikand and akhrot ki tikki chaat which is quite simple to aalo ki tikki chaat.

  1. Jimikand 1/2  kg
  2. Amchoor slices 4 pieces 
  3. Akhroot/ walnut 50 gm
  4. Salt to taste 
  5. Chopped green chili 1tbsp
  6. Chopped onions 2 tbsp 
  7. Chopped ginger 1tsp
  8. Chopped coriander leaves 2tbsp
  9. Red chilli powder 2tsp
  10. Coriander powder 1tsp
  11. Chat masala powder 2tsp
  12. Lemon juice 2tsp
  13. Raisins 2tsp
  14. Cornflour 2tsp
  15. Oil for frying 

For serving:- 
  1. Tamarind chutney 
  2. Green chutney 
  3. Sweetened curd 
  4. Roasted cumin powder 
  5. Red chilli powder 
  6. Black salt 
  7. Roasted coriander powder 
  8. Coriander leaves 

Recipe procedur:- 
  1. Peel and wash the jimikand, mix salt and keep it for 1 hours. 
  2. Chop the walnuts. 
  3. Now boil the jimikand with amchoor slices until it becomes soft. 
  4. Now drain all the water. 
  5. Mix all the ingredients, instead of oil
  6. Make tikki and shallow fry them until golden and crisp. 
  7. Take a serving bowl put the tikki sprinkle some black salt,  chutney,  tamarind chutney, cumin powder, red chilli powder  and curd .
boiling jimikand with amchoor slices to avoid itchiness.

Saturday, March 12, 2022

Imli Ka Imlana/Amlana Popsicles


Preparation Time:- 5 minutes
For freezing:- 2 to 3 hours 
Author:- Hem lata srivastava 

Imli ka Amlana is a rajasthani refreshing drink recipe which is made with Imli pulp, spices like black pepper,  cardmom powder along with black salt and sugar.
Sour, tangy and sweet imlana/Amlana is a perfect drink for guests.
This is a great choice for a hot summer day.  
This month for A to Z challenge we have word I and I have chosen Imli and made Imlana/Amlana Popsicles.  
I have given a little twist in this recipe and added some lemon juice which gives it a more tangier taste. 
I am sure kids will love it.

Let's start the procedure 


  1. Imli pulp 1 cup
  2. Black pepper powder 1/4 tsp
  3. Cardmom powder 1/4 tsp 
  4. Sugar powder  1/2 cup
  5. Lemon juice 1tbsp
  6. water 4 cup


  1. Strain the pulp in a large mixing bowl. 
  2. Add all the ingredients mix it well. 
  3. Freeze it for 1 hour. 
  4. Now churn it in mixer grinder. 
  5. Pour in popsicle mould keep it in freezer for 2 to 3 hours. 
  6. Enjoy with your kids .


  1. I have added lemon juice as per my choice.
  2. If you are serving normal Imlana garnish with mint leaves and add ice cubes before serving. 
  3. You can also make ice cubes with this mixer and dissolve it in water before serving.

Friday, February 4, 2022

Achari Haldi/Turmeric Vegetable Galouti Kebabas

Haldi which is also known as turmeric in english. It is a plant which belongs to ginger family. Turmeric is a brilliant yellow colour spice, commonly used in Indian cuisine which you can find in any grocery stores.

Nowadays turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.

This month for A to Z challenge from word "H" , I selected Haldi.

Here I made Achar Haldi Vegetable Galouti .

First I made Haldi ka achar then used it in my Galouti. 

Preparation Time- one day  for pickle 

Preparation Time:-20 minutes 

Cooking Time :- 10 minutes 

Serves :- 6 

Author:-Hem Lata Srivastava 

Ingredients For Pickle :-

  • Kacchi Haldi 1 kg
  • Saunf 2 tap
  • Red chili powder 1tbsp
  • Salt 2tbsp
  • Vinegar 1tbsp
  • Mustard oil 2tbsp
  • Rai powder 1tbsp

Ingredients For Galouti:- 

  • Finely chopped carrot 2 cup
  • Finely chopped beans 2cup
  • Boiled and mashed potatoes 2 no.
  • Fresh green peas 1 cup
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • Chopped onion 1 large
  • Handful of chopped coriander 
  • Spice mix powder 1tsp
  • Red chili powder 1tsp
  • Chat masala powder 1tsp
  • Lemon juice 1tbsp
  • Cashew paste 1tbsp 
  • Desi ghee 1tbsp
  • Cumin seeds 1tsp
  • Roasted chana powder 2 tbsp 
  • Haldi ka achar 2tbsp 
  • Oil for shallow fry 

Method to prepare pickle:-

  • Peel wash the Haldi and spread on kitchen towel or a paper. 
  • Now grate and keep aside. 
  • Dry roast the fennel and make coarse powder. 
  • Mix all the ingredients which is mentioned for pickle. 
  • Add oil, mix and put in a jar.

Recipe Procedure for kebabs:-

  • Heat ghee in a pan add cumin seeds, as they change the colour add ginger,  green chili and onion, saute until it becomes soft and light golden. 
  • Now add chopped vegetable and peas, mix and cooK it for two minutes. 
  • Add salt, pepper and spice mix powder, mix well and lower the heat. Cover and cook till done.
  • Open the lid add chat masala powder, mashed potatoes,  cashew paste and lemon juice, mix well and mash with potato masher or a laddle . 
  • Switch off the gas and cool the mixture. 
  • Once cooled add chana powder, turmeric pickle and coriander leaves mix well and make kebabs. 
  • Heat a pan or tava shallow fry them until golden. 
  • Serve hot with green chutney. 

Spice mix powder recipe:-

  • Cloves 4 no
  • Black pepper 8 no.
  • Cinnamon stick 1
  • Black cardmom 1 no
  • Green cardmom 2n
  • Mace 1 piece 
  • Cumin seeds 1tsp
  • Coriander seeds 1tsp
  • Star anise 1 Piece 


  • Dry roast all the ingredients and make fine powder into a  motar paste or in mixer grinder. 

Note :- 

  • I used haldi ka achar in my kebabs, you can skip it.
  • Add spices as per your taste.
  • For spice powder I have used homemade powder you can use garam masala powder.

Tuesday, January 11, 2022

Gobhi Cutlets/ Cauliflower Cutlets


There are various dishes made from cauliflower/Gobhi like aloo gobhi, Gobhi masala, gobhi matar, gobhi mussallam, gobhi kofta, gobhi paratha, gobhi achar and many more. As I am very fond of cauliflower I have tried lots of dishes from gobhi.
This month we have word G from A to z recipe Challenge so I decided to make gobhi and vegetable cutlets.
I have added some seasonal vegetables like carrots, green peas,  corn kennel and beans and made gobhi cutlets which turned out to be delicious. For binding I used roasted chana powder (sattu) and some fresh malai for more richness. 

Preparation Time:- 10 minutes 
Cooking Time:- 20 minutes 
Serves:- 4
Recipe Type:- Starter 
Author:- Hem Lata Srivastava 


  • Gobhi/Cauliflower 1 large 
  • Fine Chopped Carrots 1/2 Cup
  • Fine Chopped beans 1/2 cup
  • Corn Kennel 1/2 cup
  • Fresh Peas 1/2 cup
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • A handful of chopped coriander leaves 
  • Salt as per taste 
  • Red chilli powder 1tsp or to taste 
  • Coriander powder 1tbsp
  • Chat masala powder 1tsp
  • Black pepper powder 1tsp
  • Roasted cumin powder 1tsp
  • Roasted chana powder 2tbsp
  • One stick of cinnamon 
  • One piece of mace
  • A pinch of heeng
  • Cumin seeds 1tsp
  • Fresh Malai 1 tbsp
  • Oil for frying 
  • Desi ghee 1tbsp

For serving:- 

Angoor Ki Chutney :-


  • Angoor 1cup
  • green chili 2
  • Coriander leaves 2 cup
  • Salt to taste 
  • Cumin powder 1tsp
  • Black salt 1/2 tak
  • Lemon juice 1tbsp

  • Blend together all the ingredients until smooth. 

Recipe Procedure:-

  • Remove the stem from Gobhi and put the whole gobhi in lukewarm water for 5 minutes. 
  • Drain all the water and grate the gobhi , keep aside.
  • Boil carrots, beans, corn and peas with 1/2tsp salt, cinnamon and mace until all the vegetables are softened. 
  • Allow to cool and drain the water. 
  • Now heat ghee in a pan add cumin seeds and heeng as they change the colour add ginger, green chilli and onion, saute until translucent. 
  • Add grated Gobhi, stir and mix , roast until all the water evaporates. 
  • Now add all the vegetables, cream, spices instead of oil
  • Mix and cook until the mixture gets thickened like a dough. 
  • Make cutlets and keep in the fridge for 10 minutes. 
  • Now shallow fry them until golden.
  • Serve hot with chutney. 


  • I used roasted chana powder you can add simple gram flour or bread crumbs for binding. 
  • You can use more vegetables as per your choice or can also use only cauliflower. 
  • Heeng is optional .
  • We can also use some boiled and mashed potato for binding.

Monday, December 13, 2021

Falsa Fruit Custard Shots

This month we have word F from A to Z  recipe challenge, which is quite difficult because from word F there is only 2 ingredient one is Feni which I don't like 🙂 and second is Falsa which is quite difficult to get in this season but thanks to Amazon there everything is available. 

As I did not get the Falsa fruit but instead I found Falsa fruit juice powder and so I decided to make falsa fruit custard shots. 

Falsa fruit also known as Grevia asiatia. As per  Wikipedia it was the first found in Varanasi, India and was taken by Buddhist scholars to other Asian countries and rest of world. 

It contains abundant amount of vitamin C, innumerable benificial traces of minerals like Sodium and Iron. 

Falsa fruit custard shots is so simple to make and it tastes so delicious. We can make it for any party. 

Let's start 

Preparation Time:- 5 minutes 

Cooking Time:- 15 minutes 

Serves :- 4 to 6 persons

Author- Hem Lata Srivastava 

Recipe Type:-Dessert 


For Base:-

  • Orange flavoured sweet biscuits 10
  • Melted butter 1/2 cup

For custard:-

  • Falsa juice powder 2 tbsp
  • Full cream milk 1 litre 
  • Custard powder 3tbsp
  • Sugar as per taste 
  • Pistachio for garnish 

Recipe procedure:- 

  • Add orange biscuits in blender and make its fine powder. 
  • Pour melted butter and mix it well 
  • Take short cups or short glasses, pour the biscuit mixture set and keep in fridge. 
  • Dissolve the custard powder in 1 cup milk 
  • Dissolve the falsa juice powder in 2 tbsp lukewarm pmilk and keep aside 
  • Boil the milk in a heavy bottomed pan after a boil lower the heat add custard powder and stir constantly cook until it becomes thick. It takes 10 to 12 minutes approximately. 
  • Now add sugar, mix it well and keep stirring. Cook another 5 minutes and switch off the gas. 
  • Once it cools add falsa powder and mix .
  • Now pour the custard onto biscuits mixture,  keep them in fridge for 10 minutes. 
  • Garnish with pistachio and serve. 


  • Here I used orange biscuits you can use any flavour biscuits as per your choice. 
  • Use condensed milk besides sugar .
  • You can use any dry fruits or also can use some chopped seasonal fruit. 
  • If you get the falsa fruit you can use them. In that case you need to wash them and discard the seeds and use falsa fruit pulp.

Saturday, November 20, 2021

Singhade Ki Kachri

I was unaware about the dish Singhada Kachri until i saw in a video on a food group and then i searched for the dish to know more about it.

Singhada kachri is a famous street food from Uttrakhand state and mostly it is famous in Corbet, Kashipur and Ramnagar areas, nowadays you can find some stalls along road sides in Moradabad city which is famous for moong dal chat and brass utensils..

Singhada kachri is a snacks which can be served as a breakfast or evening time snack.

As i am very fond of raw Singhada fruit so wanted to try this yummy chat hence i decided to try my hand on Singhada Kachri

In this recipe we need  purple Singhada which is hard naturally, in winters when it is the season of Singhada (or pani fal )you can try this delicious recipe. For perfect taste you need to cook it on slow heat that is the secret of this recipe.

Singhada also known as water chestnut, is a fruit that grows underwater. It is usually a winter fruit. Singhada is very useful for people suffering from jaundice. Since Singhada is rich in antioxidants, it possesses anticancer, antiviral and antibacterial properties. This helps to strengthen the spleen and the stomach and also removes cancer, fatigue, insomnia and bad taste.

Preparation Time:-10 minutes 

Cooking Time:- 35 minutes 

Serves :- 2

Recipe Type:- snacks 


Author:- Hem Lata srivastava 

Ingredients :-

  • Singhada 1/2 kg
  • Ghee 2 tbsp
  • Butter 50 grams 
  • Chopped ginger 1 tbsp
  • Chopped green chili 2 no
  • Chopped onion 2 tbsp
  • Chopped tomatoes 2tbsp
  • Cumin seeds 1 tsp
  • Heeng 1/4 tsp
  • Lemon juice as per taste 
  • Coriander leaves for garnishing 

Recipe procedure :-

  • Before cooking  we need to wash the singhadas properly.
  • Now pressure cook them for one to two whistle over medium heat 
  • Let them cool , once it cools peel the skin and mash with potato masher.
  • Heat Ghee in a pan add cumin seeds as they change the color add ginger, green chili, onion saute until translucent.
  • Now add chopped tomatoes, cook until the tomatoes get soft and mashy. 
  • Add mashed singhada, salt, hing and butter, mix it well roast over low heat , when the mixture becomes light brown, keep stirring the mixture while it roasting.
  • Before serving drizzle some lemon juice, chopped coriander and butter to enhance its taste.
  • Serve hot.


If you are using soft singhada there is no need to boil them just peel wash and grind. Cook until it gets soft and mashy. 

You can use tomato puree besides chopped tomatoes. 

Butter gives it nice aroma and richness.