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Tuesday, March 17, 2020

Kachnar/ /kachnar Kali/ buds Kebabas

It is not always the case that kebabs are made of chicken, fish or any other meat. If that's how would have been, what would have happened to us,  the Vegetarians. 😁

There are various types of veg  kebabs like hariyali paneer kabab, dahi ke kebab, soya kabab, paneer tikka kebab, kathal ke shami kebab, etc.
We can also make Kebabas using by lentil like masoor, chana or rajma.
I think making kebabs is my comfort zone.
When I see any vegetable, the first thought that pops in my mind is to make tikki or kebabs of it. 😋
My vendor bought for me these kachnar kali.
Usually in our family we make sabji but this time I have made kebabs.

Kachnar buds are found in season in local vegeatable markets.
You can also get the kachnar buds in parks.

For sabji first we boil it and then make it with rice paste along with spices but people make it in different ways.
I have never tried the flowers.

Preparation Time: 10 minutes
Cooking Time- 30 minutes
Serving:- 4
Type:- starter


  • Kachnar Kali 250 gram
  • Boiled Banana 1 no
  • Roasted chana powder 1tbsp
  • Salt as per your taste 
  • Red chili powder 1tsp 
  • Chopped green chili 1tbsp 
  • Chopped ginger 1tbsp 
  • Fine chopped onion 2tbsp
  • Cloves/laung 4
  • Cinnamon stick 1 piece
  • Bay leaf 1
  • Black pepper 1tsp
  • Cumin seeds 1tsp+1tsp
  • Coriander seeds 1tsp
  • Fennel seeds 1tsp
  • Dry mango powder 1tbsp 
  • Chopped coriander 2tbsp 
  • Desi ghee 3 tbsp
  • Green chutney for serving 

Recipe procedure:-

  • Firstly wash properly the buds and boil it in sufficient water.
  • Once it cools drain the water and chop them into fine.
  • Dry roast the clove, black pepper, Fennel, cumin and coriander seeds. 
  • Coarsely grinned it.
  • Heat ghee in a pan add cumin as they change the colour add ginger,  green chili and onion saute till tranculant. 
  • Now add chopped nuts, salt,  red chili powder mix it Lower the heat. 
  • Now add grated banana and spice powder 
  • Switch off the gas. 
  • Mix chopped coriander, chana powder and make Kebabas. 
  • Put them in fridge for 10 to 15 minutes. 
  • Shallow fry them on medium hot heat till they turn golden and crisp. 

  • You can use boiled potato besides banana.
  • Increase spices as per your taste. 
  • I use whole spices you can use simple garam masala powder. 
  • We can use lemon juice instead of amchoor powder. 

Wednesday, March 11, 2020

Kali Gajar Kanji Popsicles

Many people make kanji for holi festival.
kanji is usually made from carrot or vada, a traditional recipe in north.
It is a tangy and healthy drink, good for digestion.
In my family no one likes it but I love it, so I always make it for myself.
And toady I made kali gajar kanji popsicles by using leftover kanji. I have added some spices and kept it to freeze. It tastes amazing.
Chatkare daar popsicles.

Preparation Time :- 5 minutes
Cooking Time-10 minutes
Serves :- 6 popsicles


  • Kali gajar ki  kanji 2 cup
  • Sugar powder 1tbsp
  • Lemon juice 1tbsp
  • Black salt 1tsp
  • Cumin powder 1tbsp
  • Chat masala powder 1tsp
  • Chopped mint leaves as required

Recipe procedure:-

  • Strain the kanji in a bowl.
  • Now mix all the ingredients together and 2 cup water. 
  • Add chopped mint leaves.
  • Pour the mixture into the popsicles mould
  • Keep in freezer for 4 hours.
  • Your popsicles is ready.


  • If you don't have kanji you can make it with  kali gajar. 
  • In that case peel wash and grate the carrot then make a fine puree by adding water, cook with sugar syrup for 5 minutes. 
  • Once it cools add all the ingredients and make popsicles. 
  • You can also add some grapes instead of sugar.

Sunday, March 1, 2020

Kali Gajar Hummus

Last night I had boiled chickpeas for dinner and had some leftover  so thought of making hummus using these chickpeas and Black Carrots after preparing some tahini. If you don't have Tahini available to make Hummus,  then you may use dry roast seasme seeds powder.
 Believe me, this black Carrot hummus has turned out to be very delicious.
Humnus is popular in the middle east and medetarian regions as well as in Middle Eastern cuisine  accross the globe.
Hummas is a dip or spread which is made from cooked chickpea along with garlic,  tahini, peprika cumin lejuice and olive oil.
Black Carrot has slight hint of earthy flavours and is somewhat similar to beetroot in terms of sweetness and cooks in as short time as 10 mins. If you wash the Black Carrots then peal and rewash them, it reduces it's sweetness by a bit and so it can be used in a savoury dish.
If you wanted to try more Hummus recipe do check mayuri's mango siricha hummus

Preparation Time:- 25 minutes
Cooking Time:- 20 minutes
Sarving:- 1 large bowl


  • I cup boiled chikpeas
  • 2 tbsp tahini
  • 1 large black carrot
  • Salt1/3  tak
  • 4 tbsp olive oil
  • 4 clove garlic
  • 1 tsp peprika powder
  • 1 tsp cumin powder
  • 1 tbsp lemon juice

For serving:-

  • Olive oil
  • Chili flax
  • Coriander leaves
  • Some roasted seasme seeds

Recipe procedure:-

  • Dry roast the Sesame seeds and keep aside for garnish.
  • Wash the carrot, peel and rewash it properly aand cut into lage pieces. Make sure to discard the hard middle part.
  • Now boil it for 10 minutes and switch off the gas.
  • Once it cools make a fine paste without water.
  • Add the boiled chikpeas,  garlic,  peprika powder, cumin and salt to blender add 1tbsp Oil and blend into smooth gradually add the remaining oil.
  • Transfer into a serving bowl. Mix carrot puree and lemon juice with  chikpeas mixture.
  • Mix it very well as keep it in the fridge.
  • Add olive oil,  chili flex, coriander and seasme seeds before serving.

Note :-

  • Here i have used chili flex for garnish you can use peprika powder.
  • Also you can use parsley besides coriander.

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.