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Monday, July 12, 2021

Aash/ Aush

Aash sometimes referred to as aush, is a varity of thick soup.

I saw this recipe on a TV show named "Lost recipe" but when I googled, I saw so màny recipes of aash which were totally different. 

Usually this recipe is made with tender mutton along with some basic spices and the key thing in this recipe there is that tadka is added 7 times at an interval of every 1 hour.

But as i am vegetarian I always try to make veg version. 

I made it with raw jack fruit and followed all the steps as needed. 

The recipe turned out to be so delicious.

As I mentioned there are so many recipes of aash but they are totally different from the recipe which I saw on TV, so I followed the recipe which I saw on TV.

As I have made this recipe with raw jack fruit so I gave a little change in this recipe and added the tadka at an interval of half an hour. 

The cashew nut paste and cream gives it nice creamy texture. 

I think in future I will make more recipes using Jack fruit but when I made this one, I felt so proud of myself 😊😊

Presentation Time:- 10 minutes 

Cooking Time:- 3. 40 hours 

Serves:-  4 to 6 

Author:- Hem lata srivastava 


  1.  1 kg Raw Jack fruit/ Kathal 
  2. Salt as per your taste 
  3. 2 no. Sliced onion 
  4. 1 tbsp chopped ginger 
  5. 1tbsp chopped garlic 
  6. 10 no. Black pepper 
  7. 2 stick cinnamon 
  8. 10 cloves
  9. 1 piece mace
  10. 1 star anise 
  11. 1tsp White pepper powder 
  12. 1 tbsp ghee
  13. 2tbsp Cashew nuts paste 
  14. 2tbsp fresh cream 

For Tadka:-

  1. 4 tbsp fine chopped garlic 
  2. 7 black cardamom 
  3. 4 tbsp desi ghee 

For Garnish:-

  1.  Coriander leaves 
  2. Fresh cream 

Recipe procedur:- 

  1. There is always a big task of peeling and cutting the jack fruit,  so you need to apply the oil on your palm and knife.
  2. Peel, wash and cut the jack fruit into chunks. 
  3. Now heat ghee in a heavy bottomed pan. 
  4. Add Jack fruit and all the whole spices along with onion, garlic and ginger,  Add 4 glass of water. 
  5. Cover and cook for half an hour.
  6. Meanwhile heat 1/2 tsp ghee add 1tsp chopped garlic and 1 black cardamom. 
  7. Open the lid and pour the tadka over it. 
  8. Again repeat the process after half an hour. 
  9. When the seventh tadka done switch off the gas. 
  10. Now strain the broth heat 1tbsp ghee  in a pan add garlic saute until translucent add lower the heat add cashew paste and white pepper powder mix it well add cream.
  11. Now mash the Jack fruit pieces add to the cream mixture mix it well and cook for 5 minutes. 
  12. Now arrange the plate as you wish.
  13. Garnish with coriander leaves serve hot with bread sticks. 

Note :-

  1. As I mentioned I have added the tadka in intervals of half an hour.
  2. I added spices as per my choice you can add more.
  3. I tried to make it as I saw may be I forgot some step .

Monday, July 5, 2021

Mini Aloo Cheela/ Potato Pancake

Aloo cheela is one of my favorite breakfast which is quite easy to make.  As only I am vegetarian in my family so mostly I prefer aloo cheela for myself. 

Cheela or chilla is an Indian version of a pancake which is made from various cereals or lentil flours.

I always add aloo or some grated vegetables in my cheela like carrots,  cabbage,  onions or spinach etc.

Today I made my aloo cheela  in mini uttapam pan which is quite easy to make and my mini aloo cheela has turned out to be super delicious. 

Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, we can make it with any green vegetable or any leafy vegetable.  Also make it in various dishes like aloo dum, aloo chokha, aloo paratha, aloo ka halwa and aloo ka bharta etc.

Potato is a root vegetable and the English word potato comes from Spanish, Patata.
Potato are generally grown from seed potatoes.

Potatoes are packed with antioxidants compound that fight free radicals from causing damage to our cells.

This recipe is made for the event - A-Z Recipe Challenge. 

I really thanks to Jolly Makkar who invited me for this lovely event. 
Unfortunately I missed season one. 

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo, Aata.... )

Here is my recipe for hindi word अ (A) I made my favourite aloo ka cheela and I am sure you all love it. 

Preparation Time:-.10  minutes 
Cooking Time :-15 to 20 minutes 
Serves -4 
Recipe :- Breakfast 
Author:- Hem lata srivastava

Ingredients :-
  1. 2 cup gram flour 
  2. 1/2 cup refined flour 
  3. 2 Boiled Aloo (large)
  4. Salt as per taste 
  5. 1tsp red chilli powder 
  6. 1tbsp coriander powder 
  7. 1/4 tsp turmeric powder 
  8. 1tsp chat masala powder 
  9. 1tsp Cooking soda 
  10. 2tsp lemon juice 
  11. 1tsp Chopped green chili 
  12. 1tsp chopped ginger 
  13. Chopped coriander leaves 
  14. Oil for frying 

For serving:- 
  1. Green chutney 
  2. Plain curd

Recipe procedur:- 

  1. Sieve the gram flour and refined flour in a large mixing bowl. 
  2. Peel and grate the potatoes. 
  3. Add all the ingredients instead of oil.
  4. Now put the mixture for 10 minutes. 
  5. Heat uttapam pan pour the mixture lower the heat and cook .
  6. Now flip the cheela and cook another side till golden. 
  7. Serve hot with chutney and curd.

  1. You can add raw grated potatoes besides boiled potatoes. 
  2. You  can also add some grated carrots or bottle guard. 
  3. Add spices as per your taste. 
  4. I use uttapam pan but you can  make it on non stick tava.

Wednesday, June 16, 2021

Kathal Ka Achar/Jack Fruit Achar/Pickle

I am very fond of Kathal and I love to make various dishes using it.

I remember there was a big tree of kathal in my sister's house and in season she used to send us kathal which were very big in size. So my bhabhi used to make various dishes and also made pickle from it.

She add raw mango in the kathal pickle which gave it khatta taste. But here I have add some crushed garlic too which gives it nice pungent flavour.

My sister was expert in making all types of pickle and jam because she had done food preservation course. When I was 6 years she got married and then my bhabhi made all types of pickle and I learnt pickle making from both the lovely ladies.

Here in my home town I get lots of kathàri which taste better than big size kathal.

In UP, mostly they grow small size kathal which is called kathàri.

More Kathal recipes 

Chaurithe wale kathal 

Kathal biryani 

Kathal haleem 

Kathal ke kofte

Let start to make kathal ka achar.

Preparation Time:-  2 days

Cooking Time:- 10 minutes 


Raw material:-

  • Kathal 1 kg 
  • Raw mango 1/2 kg
  • Salt 1tsp
  • Turmeric powder 1tsp

For pickle:-

  • Salt 2/1/2 tbsp
  • Turmeric powder 2tbsp
  • Red chili powder 2tbsp 
  • Fennel seeds 2tbsp
  • Methi dana 1tsp
  • Heeng 1tbsp
  • Mustard oil 2 cup
  • Kalaunji 1tsp
  • Vinegar 2tbsp

Recipe procedure:-

  • First we need to peel the kathal.
  • Apply  oil on your hand and the knife then peel the jack fruit and  cut into small size pieces. 
  • Wash and steam it for 15 minutes, switch off the gas and allow to cool it.
  • Once it cools spread on a cloth and put in sunlight for a day. 
  • Cut the mango into slices apply salt and turmeric powder and put in   sunlight for a day. 
  • Dry roast the fennel seeds and methi dana grind into course powder. 
  • Heat oil  till it start to smoking and switch off the gas, let it cool to normal temperature. 
  • Add all the spices mix with kathal and mango, mix it well. 
  • Transfer into a jar add vinegar,  shake it once , cover it with muslin cloth keep in sunlight for a week. 
  • Pickle is ready, enjoy with stuffed parathas or dal chawal.


  • I used small size kathal so there is no need to remove the seeds, if you are using big size kathal then remove the seeds.
  • You can boil the kathal in that case you need to dry it for two days .
  • Spices add to your choice. 
  • You can add kashmiri mirch besides red chili powder 
  • If you don't have raw mango add mustard powder, in that case first dry roast the mustard seeds then make powder. 
  • You can also use grated mango. 

Tuesday, May 25, 2021

Jamun/ Black Plum Panna


Jamun fruit also known by various names like java, jambul,  jambas etc. The fruit is sweet, sour and astringent in taste and is extremely juicy.

The fruit contains a hard seed which has many beneficial properties too. 

Jamun fruit is used for treatment in ayurvedik medicine in India and specially used in treatment of diabetes. 

It has also been reported to play a protective role in liver disease. Jamun fruit also has been known to blood purifying properties. 

It is best eaten raw with black salt or it can be used in various dishes. 

Panna is a summer drink which is usually made from raw mango.

But we can make panna with other fruits like star fruit,  pineapple,  berries and jamun.

The process requires you to boil or roast the mango but in this recipe we can not roast the jamun so first I boil the jamun and then squeeze the pulp. 

You can also get the jamun shikanji and jam recipe in my blog.

Jamun shikanji 

Jamun smoothie 

Jamun false ka jam

Let start the recipe. 

Presentation Time:-5 minutes 

Cooking Time:- 10 minutes 

Serves:- 6


  • 250gm Jamun
  • 2tbsp sugar 
  • 2/1/2 cup water 
  • 1tsp Black salt 
  • A pinch of plain salt 
  • 1tbsp Roasted cumin powder 
  • Chopped mint leaves 
  • 2tbsp Lemon juice 

For serving:-

  • Ice cubes
  • Mint leaves 

Recipe procedure:-

  • Wash the jamun fruit properly. 
  • In a saucepan add sugar, water and jamun, boil them over medium heat until the jamun gets soft and mashy. 
  • It will take approximately 10 to 12 minutes. 
  • Switch off the gas and allow to cool the mixture. 
  • Once it cools mash the mixture through a sieve in a large bowl. 
  • Now add salt, black salt,  cumin powder, mint leaves  and lemon juice.
  • Mix it well put the bowl in fridge.
  • Before serving àdd ice cubes. 
  • Garnish with mint leaves serve chilled. 


  • Add sugar as per your taste. 
  • Chat masala can be added to increase the taste. 
  • Always choose soft and pulpy jamun which is more tastier. 

Wednesday, May 12, 2021

Kashifal/Pumpkin Flowers curry


Have you ever tried pumpkin flowers curry ? If your answer is no, then try it once I am sure you will love it. 

Kaddu or kashifal flowers has a very delicate flavor and they come out so crisp like spinach leaves.

In this covid period I am staying at my home town and enjoying lots of vegetables and crops which we don't get in metro city.

Now days at my farm the pumpkins are growing and there are some flowers in the pumpkin plant which do not have pumpkin in them so we use them to make pakoda from those flowers and also make curry with theese pakoda.

This pumpkin flowers curry, best goes with boiled rice. You can also serve it with paratha.

My mother in law was very fond of pumpkin flowers pakoda and curry.

It used to be made in large quantities and was shared with all the neighbors.

Here I am sharing her recipe which is quite easy to make. 

I have never added any other ingredients by myself.  

Yesterday my farmer bought some pumpkin flowers for me and I have made as my mother in law used to.

I really miss her. One more thing which i need to tell you is that this is my mother in law's home town and as her bahu I love to stay here.

In this recipe we need very few ingredients but the flowers should be fresh, meaning after plucking the flowers you need to use it within an hour otherwise the flowers get spoiled.

To kya hua AC nahi hai par jo maza ganv mein hai wo shar mein kahan 😃😃

Preparation Time:- 20 minutes 

Cooking Time:-  25 minutes 

Serves :- 6 persons

Recipe:- Indian 


For Pakoda:-

  • 20 Pumpkin flowers 
  • 2 cup gram flour 
  • 1 Tbsp rice flour
  • Salt to taste 
  • 1tsp grated onion 
  • 1tsp red chili powder 
  • 1tsp turmeric powder 
  • 1/2 top amchoor powder 
  • Oil for frying 

For curry:-

  • 2tbsp onion paste
  • 1tsp garlic paste
  • 1tbsp Turmeric powder 
  • 2tsp red chili powder 
  • 1tbsp Coriander powder 
  • 1tsp Cumin seeds
  • 2 no. Chopped tomatoes 
  • 1tbsp Oil 
  • Coriander leaves 

For spice powder:-

  • 4 Cloves
  • 1 black cardamom 
  • 6 black pepper 

Recipe procedure:-

  • Wash the flowers very carefully. 
  • Discard the green part using knife.
  • Mix gram flour, rice flour, salt, red chili powder,  turmeric powder, grated onion and amchoor powder then make a thick battar.
  • Now heat the oil and lower the flame, dip one flower in batter then fry both side until golden and crisp. 
  • Make all the pakodas and keep them on an absorbing pepper. 
  • Now in the oil add more oil then add cumin seeds and let them crackle. 
  • Now add garlic and onion paste saute till tranculant. 
  • Add turmeric powder, red chili powder, coriander powder stir and mix.
  • Now add tomatoes, salt and 1/2 cup water then cook it for 5 minutes or until tomatoes get soft on low heat. 
  • Now add 3 glass water. After a boil turn the flame on low, cover and cook it for 5 to 8 minutes. 
  • Meanwhile dry roast the whole spices and crush them using mortar pessle.
  • Now add the pakodas. Mix with curry and cook for another 2 to 3 minutes and turn off the gas. 
  • Garnish with coriander and serve hot with rice or paratha. 


  • You can use fine semolina besides rice flour. 
  • If you are using tomato puree in that case use 2tbsp puree.
  • Increase or decrease the spices as per your taste. 
  • The flowers should be fresh. 
  • The batter should be thick and not too runny because the flowers release thier water.
  • I have never ever used garam masala powder in my curries but you can add as per your choice.
  • If after frying the pakoda you are left with oil in the pan then it is sufficient oil so no need to add more oil.

Saturday, May 8, 2021

Nunbariya/ Aate Ki Pakodi /नुनबरिया

Nunbariya or aata pakodi is made from wheat flour.
It is more crispy then besan k pakode. My father used to it and he was very fond of nunbariya, he did not like to eat besan k pakode in rainy season instead he preferred nunbariya made by my bhabhi. 
There is no need to add a lot of spices. Ajwain is a must as it gives nice aroma. 
I love to have it with a cup of tea.

Wheat flour is a powder made from the grinding of wheat grain. 
We always used chakki aata. We have our own farm house and have grown wheat here. So we harvest it,  clean it and get it grinded.

Preparation Time:- 10 minutes
Cooking Time:- 15 to 20 minutes
Serves :- 6


  • 2 cup Wheat flour
  • 1/2 cup fine semolina/suji
  • Salt as per your taste
  • 1 large sliced onion
  • 1 tbsp fine chopped green chili
  • 1 tbsp fine chopped ginger
  • Chopped coriander leaves
  • 1 tbsp ajwain/carom seeds
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tbsp Amchoor/dry mango powder
  • 1/4 top soda
  • Oil for frying

Recipe procedure:-

  • Sieve the flour and semolina, add water mix and whip till it becomes fluffy it will take approximately 10 to 12 minutes.
  • Put a drop of batter in water if the ball floating it means your batter is ready.
  • Now keep aside for 10 minutes.
  • After 10 minutes mix all the ingredients instead of oil.
  • Heat oil and make small size pakodi.
  • Fry until golden and crisp.
  • Serves hot with green chutney.  


  • Batter should be thick not too runny.
  • Ajwain is must as i mentioned.
  • Fry  it on medium hot heat. 
  • you can add little rice flour besides semolina.

Sunday, April 4, 2021

Kali Gajar Chach/ Spiced Butter Milk

Preparation Time:- 5 minutes 
Cooking Time:- 5 minutes 
Serves:- 4 

  1. Butter milk 2 liter 
  2. Kali Gajar/ Black carrot  2no.
  3. Roasted cumin powder 1tbsp
  4. Black pepper powder 1tsp 
  5. Salt to taste 
  6. Black salt 1tsp 
  7. Heeng 1/4 tsp
  8. Red chili powder 1tsp 
  9. Mint leaves 
  10. Charcoal 1 piece 
  11. Ghee 1tsp
  12. clove 2 no

For serving:-
  1. Mint leaves 
  2. Ice cubes 

Recipe procedure:-

  1. In a large bowl whisk the butter milk. 
  2. Add salt, black pepper powder,  red chili powder, black salt, heeng. Cumin powder and chopped mint leaves.  Mix it well. 
  3. Now heat the charcoal piece and put it on to betal leave then add ghee and clove then cover the pan for 5 minutes so that all the flavour comes in the Chach.
  4. Before serving àdd ice cubes and mint leaves serve chilled.