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Wednesday, February 19, 2020

Kali Gajar Ki Burfi

There are three types of carrots which are most popular; Red, orange and black. Red and Orange carrots easily available but the black one is available only in winters and the purple/black carrot is found only in few parts of north india.
Red carrot halwa is more popular in north. Orange carrot usually used in chinese recipes.
And most popular dish using
black carrots is kanji.
Back carrot halwa is very popular dessert in uttar pradesh and you can buy it in few shops.
Black Carrots are more nutritious and tastier then red carrots.
Black Carrot halwa/kanji id cooked similarly to red carrots halwa. But it take less time.
Here I have made kali gajar ki burfi, hope you all like it.

Preparation Time-15 minutes
Cooking Time- 20 minutes
Sarving- 12 pieces
Type- Dessert
Author- Hem Lata Srivastava


  • Kali Gajar 1 kg
  • Sugar 1tbsp
  • Milk Made 2tbsp
  • Mawa 1cup
  • Ghee  2tbsp
  • Milk 1 cup
  • Coconut powder 2tbsp
  • Elaichi powder 1tsp
  • Chopped cashew nuts 2tbsp
  • Chopped almond 1tbsp
  • Chopped pistachio 1tbsp
  • Some chopped nuts for garnish.

Recipe Procedure :-

  • Peel, wash and grate the carrot.
  • Heat 1 tbsp ghee in a heavy bottom pan and add grated carrot. Fry until all the water evaporates. It will take 10 to 12 minutes. 
  • Now add milk and coconut powder then stir and cook until all the moisture evaporates. 
  • Mix grated mawa, sugar and milk made in a bowl. 
  • Now add this mixture to the cooked carrot, then add cardamom powder and nuts.
  • Turn the heat on low and cook until it becomes like a dough, then add remaining 1tbsp ghee. 
  • Switch off the gas. 
  • Grease a pan and pour the mixture and spread it equally. Sprinkle nuts on top
  • Cool it and cut into square shape.


  • You can skip the sugar and in that case add more milk made.
  • You can use milk powder besides mawa.
  • You can skip the coconut powder.

Tuesday, February 4, 2020

Shalgum Ki Tikki/ Turnip Tikki

Shalgum is a winter's special vegetable.
It is my favourite and I love to cook it with various other vegetable like shalgum-matar, shalgum-gibhi shalgum-aloo or gajar aur shalgum.
It is a root vegetable which belongs to radish family. The flavor is mildly sweet so it can be eaten raw in salad like radish or carrot.
People also make shalgum ka bharta which is absolutely delicious.
It is rich in fiber and helps to requlate our metabolism.
Here I have made shalgum tikki which has turned out to be delicious. I have used soaked chana dal as binding agent and also used some of my favorite spices like star anise and little amount of rose patels.
I am sharing the recipe with hopes that you all will like it and I am also planning some more interesting recipes by using this wonderful healthy vegetable.

Preparation Time:- 10 minutes
Cooking Time:-20 minutes
Serves:- 4


  • Shalgum 1kg
  • Soaked chana dal 1cup
  • Chopped onion 1 large
  • Chopped ginger 1tbsp
  • Chopped green chili 2no.
  • Salt as per your taste
  • Red chili powder 1tsp
  • Black pepper powder 1tsp
  • Roasted cumin powder 1/4 tsp
  • Coriander powder 1tbsp
  • Cumin seeds 1tbsp
  • Hung Curd 1tbsp
  • Star anis 1
  • Rose petals 1tbsp
  • Garam masala powder 1tsp
  • Lemon juice 1tbsp
  • Desi ghee 1tbsp
  • Corrnflour 1tsp
  • Oil for frying

Recipe procedure:-

  • Boil the dal in 1cup water then blend it into a fine paste. 
  • Wash, peel and grate the shalgum and add salt. Keep it aside for 10 minutes then squeeze out the excess water.
  • Heat ghee in a pan and add star anise. Lower the heat and add cumin seeds. As the cumin seeds strat to crackle, take out and discard the star anise.
  • Add chopped onion, ginger and green chili and saute till onions becomes translucent.
  • Add grated shalgum. Stir and cook it till all the water has evaporated. 
  • Once it cools add all the spices along with dal paste instead of oil.
  • Now divide the mixture into equal portion and make tikki,  shallow fry them on medium heat till they turn golden and crisp. 
  • Serve hot with chutney. 


  • You can add boiled and mashed potato. 
  • Adjust the spices as per your taste. 
  • No need to add salt in the mixture because we already added salt in grated shalgum.

Monday, January 13, 2020

Kodo millets beetroot paniyaram

Kodo millet is an annual grain which grows up to the height of approximately 4 to 5 feet.
Kodo millet is a nutritious grain and very good substitute of normal rice and wheat. This grain varies in colour from light red to dark grey.
It is a great substitute for people who are allergic to/want to avoid gluten.
It is rich in vitamins,  folic acid and minerals like calcium, zinc and magnesium.

Preparation Time:-
For soaking:- 4 hours
For fermentation:- 2 hours
For chopping:- 15 minutes
For cooking:-20 minutes
Recipe type :-snacks
South indian


  • Kodo millets 2 cup
  • Samak rice  1 cup
  • Dhuli urad Dal 1/2cup
  • Semolina 2tbsp
  • Salt as per  taste
  • Grated beetroot 1/2cup 
  • Fresh green peas 1cup
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Chopped coriander
  • Chopped beans 1/2 cup
  • Curd 1/2 cup
  • Red chili powder 1tsp
  • Oil

For tampering:-

  • Oil 1tsp
  • Mustard seeds 1tbsp
  • Chopped curry leaves 1tbsp
  • Chana dal 1tsp
  • Chopped dry red chili 1tsp

For serving:-
Coconut chutney

Recipe procedure:-

  • First we need to soak kodo millets,  urad dal and samak rice For 4 hours.
  • Now drain the water and make a fine paste.
  • Crush the green peas. Dry roast the Semolina.
  • Now mix salt, green chili,  coriander, ginger, chopped beans, peas, beetroot   red chili powder, curd, Semolina and oil, mix it well keep aside for 2 hours.
  • Heat a tadka pan add 1tsp oil, add mustard seeds curry leaves, chana dal and red chili switch off the gas  pour the tadka in the prepared mixture.
  • Heat paniyaram pan over medium heat and freeze each dent with a little oil. Pour a ladleful of batter in each dent,  drizzle oil over and cook for 4 to 5 minutes or till the underside is done.
  • Open the lid and turn over using a wooden spoon and drizzle little oil and continue to cook for 4to 5minutes or until both sides are evenly cooked.
  • Prepare more paniyaram similarly.
  • Serve hot with chutney.

Recipe Notes:-

  • You can skip the Semolina. 
  • Add more vegetables as per your choice. 
  • You can also add some grated coconut. 
  • You can make uttapam with the same batter. 

Monday, December 23, 2019

Aranchini Balls/ Millets Aranchini Balls

I had never ever used millets khichdi mix until I received a packet of mix millets khichdi. So I thought of making a dish using it and made Arachini balls.
Aranchini is an italian crispy fried rice dish which is prepared with white wine rissoto and filled with cheese in center. Authentically the recipe is prepared with arborio rice, coated with corn flour slury and bread crumbs, but I have used the millets instead and for coating I have used aata bread crumbs made at home.
For slury, I have used a mixture of water, salt, black pepper powder and little oil.
It turned out to be so yummy.

Preparation Time:-
For soaking:- 2 hours
For preparation:- 10 minutes
For cooking:- 20 minutes


For khichdi:-

  • Millets khichdi 2 cup
  • Samak rice 1 cup
  • Salt 1tsp (I use pink salt)
  • White vinegar 1tsp

For Balls:-

  • Sesame oil 1tsp
  • Cumin seeds 1tsp
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Black pepper powder 1tsp
  • Seasme Oil for frying
  • Lemon slice 1piece

For filling:-
Mozzarella cheese grated 1cup

For slury :-

  • Water
  • Salt 1/4tsp
  • seasme oil 1tsp
  • Black pepper powder 1/4tsp
  • Aata bread

Recipe procedure:'

  • Soak the millets khichdi and samak rice For two hours.
  • Grined the bread into crumbs,  keep aside. Mix water, salt,pepper and oil in a bowl.
  • Put the khichdi and samak rice in pressure cooker add salt and 2 glass water.
  • After a boil add vinegar.
  • Now heat oil in a pan add cumin as they change the colour add chopped ginger and green chili saute and add cooked khichdi.
  • Add salt and black pepper powder mix it well.
  • Switch off the gas.
  • Once it cools divide the mixture into equal portion.

  • Now fill each balls with cheese,  spread the crumbs in a plate.
  • Now coat the ball with water slury then coat with bread crumbs.
  • Put them in fridge for 15 minutes then keep it out. 
  • Heat oil in a kadhai and add a slice of lemon and switch off the gas. 
  • After a minute discard the slice. 
  • Again heat the oil and fry the balls until golden and crisp. 
  • You can use corrnflour besides water slury.
  • Now fry the balls golden and crisp.
  • Serve hot with chutney and sauce.


  • Adding of lemon slice will help remove the smell of seasme oil. 
  • If you use any other oil then there's no need to do this process. 
  • You can make it with normal rice. 

  • Friday, August 30, 2019

    Nari ka saag/ kardi ka saag/water spinach

    Nari, kardi or water spinach saag is a seasonal leafy  veggitable which is usually available around July - August.
    This saag needs a thorough cleaning as it may be infected with micro insects thriving in monsoons.
    Nari saag is commonly sowed on the coast around lakes or rivers which is why chances of it being infected with micro insects are high, however now days it's also being sowed in farms where it is more likely to remain insect free.
    I remember the good old days of my childhood when we use to consume it for our breakfast with paranthas.
    This saag is also very popular for it's special place in pooja (harchath) where it is consumed  with tinni pasai rice & curd amd it tastes amazing.
    With the advancement towards nuclear family culture and also because only few have a taste for it, nari saag is rarely available and prepared at home.
    It is easy to cook and you can also make nari saag paranthas.
    all kinds of saag must be thoroughly washed.

                         Tinni pasai ke chawal 

    Preparation Time:- 20 minutes
    Cooking Time:-10 minutes
    Serves:- 4


    • A medium bunch of nari ka saag
    • 1tbsp fenugreek seeds
    • 2tbsp chopped garlic
    • 2 whole red chili
    • Salt to taste
    • 1tbsp  mustard oil

    Recipe prrocedure :-

    • First you need to clean the saag very carefully.
    • Once all the leaves cleaned wash it through the running water at least 3 to 4 times.
    • Put the saag in a strainer for 5 minutes as all the water drain.
    • Now cut the saag .
    • Heat Heat oil in a kadhai add methi dana as they crackle add garlic stir until brown add broken red chili and saag, mix it well add salt again giive a stir.
    • Cover and cook on medium heat till it done.
    •  Make sure that all the water evaporate.
    • Serve hot with paratha or chapati.


    • Always choose fresh saag.
    • Clean and wash properly.
    • You can add diced potatoes as per your choice.
    • It can be served with steamed rice. 

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    Wednesday, July 31, 2019

    Lahsun Ka Achar / Garlic Pickle

    To prepare the garlic pickle there is no need for lot of ingredients.
    Quick and easy to make garlic pickle can be serve with dal chawal,  stuffed parathaa or kachori.
    I always add little sugar in my pickles which makes it more tastier.

    Garlic is an herb very low in calories, saturated fats, and sodium.
    Raw garlic is rich in the allicin compound and effectively prevents LDL (bad) cholesterol from oxidizing.
     garlic is not only a delicious and aromatic substance used in cooking, but it also boosts our health.

    Preparation Time:- 25 minute
    Cooking Time:- 10 minute


    • 1 kg garlic
    • 2 tbsp salt
    • 1tbsp turmeric powder
    • 1 tbsp red chilli powder
    • 2 tbsp fennel
    • 1tsp methi Dana
    • 2tbsp vinegar.
    • 1tbsp kalaonji/ onion seed
    • 1tsp grated jaggery 
    • 1/2 tsp black pepper powder
    • 4 tbsp mustard oil

    Recipe Procedur:-

    • Peel the garlic, spread on a pepper and leave them for 1 hour.
    • Dry roast the fennel and methi Dana and grind into coarse powder.
    • Heat oil and switch off the gas, once it cools add turmeric powder.
    • Take a large bowl and mix all the ingredients together.
    • Mix well transfer to a jar, put the jar in sunlight for couple of days.
    • Pickle is ready.


    • You can skip the sugar as per your choice.
    • Add mustard powder besides vinegar.
    • Vinegar prevents it from fungus.

    Friday, July 12, 2019

    Jamun shikanji

    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.
    We make manu recipes by using jamun fruit like jamun panna,  jamun ice cream  jamun halwa or jamun shikanji.
    Here I have made jamun shikanji. Tasty delicious and refreshing shikanji which you can serve as a welcome drink .

    Preparation Time:- 05 minute
    Cooking Time:- 20 minute
    Serves :- 6
    Recipe Type:- Beverage


    • Jamun 1/2 kg
    • Salt 1tsp
    • Sugar 2 tbsp or to taste
    • Black salt 1 tbsp
    • Roasted cumin powder 1tbsp
    • Lemon juice 2tbsp
    • Black pepper powder 1/4tsp
    • Chat masala powder 1tsp

    For garnishing:-

    • mint leaves
    • Ice cubes

    Recipe procedur:-

    • Take a airtight jar add jamun and salt shake it well for 5 minutes.
    • Open the lid you can see that the seeds and pulp is separates.
    • Add 2 glass water and strain the juice.
    • Now add all the ingredients and shake it well.
    • Keep it in the fridge.
    • Before serving add ice cubes .
    • Garnish with mint leaves and serve chilled.


    • Always choose the soft jamun
    • You can skip the black pepper powder as per your choice.
    • You can make the jamun popsicles with s