Pageviews past week

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

Sunday, May 17, 2020


Minjni is a gram flour-based dish, mostly cooked in western up,  the procedure is a little tricky but once its ready to eat it tastes super delicious.
My mother in law liked it very much.
This is generally consumed with rice or roti. In early days people used to eat raw onion with it, now everyone prefers fancy salad with it.
If you serve the Minjni once you have let it sit for about 2 hours after cooking, it tastes even better as the spices get absorbed evenly.
Need lots of practice 🙏
My mother in law always failed to make it so she used to make a dough and then make small goli and fry it but it didn't taste the same. So she told me to make it for her🙂

What is Gram Flour:-  it is chana dal powder. I use homemade gram flour which is more flavorful. You can use mota besan. 

Curry base- this curry needs very few basic ingredients, no tomatoes or curd required. 

Making of fresh boondi-  you need lot of practice to make it. 

Can we use ready made Boondi? I say no.
Because the ready made Boondi gets soft and mushy.

Can I make the gram flour at home? Yes you can if you have a good food processor.  Just grinned the chana dal and you can get the fresh gram flour.

Preparation Time:-40 minutes
Cooking Time:-20 minutes
Recipe Type:- main course


For base:-

  • Gram flour 3 cup
  • Salt to taste
  • Heeng 1 pinch
  • Turmeric powder 1/2tspl
  • Water as required
  • Oil for frying

For gravy:-

  • Onion paste 2tbsp
  • Ginger garlic paste 1tsp
  • Turmeric powder 1tsp
  • Red chili powder 1tbsp
  • Coriander powder 1tbsp
  • Oil 1tbsp
  • Salt to taste
  • Garam masala powder 1/2tsp
  • Coriander leaves for garnishing

Recipe procedure:-

  • First you need to make minjni .
  • Place the besan in a plate with salt, turmeric powder, heeng and sprinkle it with water. Then strain it in a plate and let the thick droplets of besan dry in the plate.
  • Continue the procces till all the flour is finished.
  • The raw boondi will dry within 15 minutes.
  • Now heat oil and fry them on medium hot heat till they turn golden.
  • Dish out the fried minjni in a plate.
  • Heat oil in the same pan add, cumin seeds and let them crackle, add ginger garlic and onion paste, then saute it.
  • Now add turmeric, coriander and red chili powder. Mix well, add 2tbsp water and cook the masala till oil separates.
  • Now add fried minjni, mix it well and cook for two-three minutes.
  • Add  3 cups of water lower the heat cover and cook it till the boondi becomes soft.
  • Switch off the gas.
  • Before serving àdd coriander leaves.  Serve hot with rice or chapati. 


  • Use mota besan for minjni.
  • You can add tomatoes or curd.
  • You can see step by step pictorial process. 

Monday, April 13, 2020


Dhokha is a dish which is prepared with chana dal. I don't know of any other name for this dish. The process to cook it is a little tricky but it tastes amazing.
The dish being cooked in my home at least twice in a month, is some of my childhood memories and we all loved to eat it with a cup of tea.
My father loved dhokha and he always wantend some thing chatpata for evening time snacks. He never liked tea or coffee but he loved snacks and sweets.
So it was quite often that we used to make dhoka in the evening along with suji ya aate ka halwa and the whole family used to sit down and eat it together.
As we were in a joint family of 7-8 people, dhoka was always made in large quantities and cooked with gravy and consumed with rice during dinner time.
Now that people live in a nuclear families, such dishs' are rarely cooked.
Chana dal is a versatile ingredient, we can make a lot of recipes with this dal like Dhokla, dhokaar dalna, paratha, kebabs, poori , fara and also used in arvi patta patode.
Soaked dal grinned in mortar pascal with lots of garlic and green chili.

Preparation Time:-
For soaking:-4 hour
 Çutting:, Grinding - 20 minutes
Cooking Time:-30 minutes
Serving:- 4
Recipe Type:- snacks
Cuisine:- indian
Author:-Hem lata srivastava


For Base:-

  • Chana Dal 2 cup
  • Salt to taste
  • Turmeric powder 1/2 tsp
  • Garlic clove 10
  • Green chili 2no.
  • Red chili powder 1tsp
  • Heeng 1tsp

For Tadka:-

  • Chopped onion 1cup
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Salt to taste
  • Red chili powder 2tsp
  • Turmeric powder 1tbsp
  • Coriander powder 1tbsp
  • Chopped tomatoes 3 no.
  • Amchoor powder 1tsp
  • Garam masala powder 1tsp
  • Heeng 1tsp
  • Cumin seeds 1tsp
  • Oil 1tbsp
  • Chopped coriander for garnish

For serving:-

  • Green chutney

Recipe procedure:-

  • Soak the dal for 4 hours,  drain the water and put in grinder, add garlic, salt, green chili, heeng, red chili powder  and turmeric powder.
  • Grinned into little coarse.
  • Transfer into muslin cloth and tai up it.
  • Boil the enough water in a large  sauce pan or pateela.
  • After a boil put the potli, cover and cook on high for 15 minutes.
  • Switch off the gas. Keep out the potli let it cool.
  • Nice it cools cut them into cubes.
  • Now heat oil in the pan add cumin and heeng as they change the colour add onion,  green chili and ginger saute till tranculant.
  • Now add dry  spices and tomato.
  • Cooking until oil separates. .
  • Now add  pieces, amchoor powder and garam masala powder,  mix it well.
  • Add 2tbsp water again cook for 4 to 5 minutes.
  • Switch off the gas garnish with coriander,  serve hot with chutney.


  • If you want to steam it then take a greased thali and pour the mixture and steam it. 

  • We can also use tomato puree instead of chopped tomato.

  • We can use ginger garlic paste besides chopped garlic and ginger.

  • Usually tomatoes are not used in this recipe but we add tomato for taste