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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.

Friday, March 5, 2021

Safed Rahna Ke Seekh Kebab/ White Kidney Beans Kebab


Safed rajma ke seekh kabab 

Seekh kebabs are soft and succulent made from  mutton or chicken mince, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, cilantro and mint leaves. 

Vegetarian seekh kebabs are popular in India and made with beans, carrots, potatoes, cauliflowers and green peas.

Seekh kebab is named after the tool used for their preparation -the skewer or 'seekh'. 

Here I present my veg version which is made from white Rajma which I bought from a food stall. 

For binding I used boiled raw banana and for richness used malai, you can use boiled potato .

Preparation Time:- 

For soaking 4 hours 

Other presentation 10 minutes 

Cooking Time:- 20 minutes 

Serves:- 6 

Recipe Type :- starter 

Author:' Hem Lata Srivastava 

Recipe Ingredients:-

  1. White Kidney Beans 2 cup
  2. Raw Banana 2no.
  3. Finally chopped carrot 1/2 cup 
  4. Finally chopped beans 1/2 cup 
  5. Roasted chana powder 1 tbsp
  6. Chopped onion 1/2 cup 
  7. Chopped ginger 1tbsp
  8. Chopped green chili 1tbsp
  9. Chopped coriander leaves 
  10. Cumin seeds 1tbsp
  11. Red chili powder 1tbsp 
  12. Desi ghee 2 tbsp 
  13. Fresh cream 1/2 cup 
  14. Cashew nut paste 1tbsp
  15. Salt to taste 
  16. Bay leaf 2no.
  17. Ghee or butter as required 
  18. Lemon juice 1tbsp 

For spice powder:- 

  1. Clove 4 no.
  2. Cinnamon 1/2 stick 
  3. Black cardamom 1no
  4. Green cardamom 2 no.
  5. Mace 1 small piece 
  6. Black pepper 4no.
  7. Stone flower 1 small piece 
  8. Dry rose petals 1tsp

For serving:-

  1. Green chutney 

Recipe procedure:-

  1. Wash and soak the Rajma for 3 to 4 hours. 
  2. Boil and grate the banana.
  3. Now boil the Rajma with 1/2 tsp salt and bay leaf till it becomes soft. 
  4. Heat 1/2tsp ghee in a pan and saute the carrot and beans on low heat till they gets soft. 
  5. Meanwhile dry roast the spices which mentioned for spice powder then grinned into fine powder. 
  6. Now  blend the Rajma  into smooth paste and keep aside.
  7. Heat 1 tbsp ghee in a pan add cumin as they change the colour add onion, ginger and green chili saute till tranculant do not over cook. 
  8. Now add mashed banana, carrot, beans and rajma mix it well. 
  9. Add red chili powder and spice powder. 
  10. Cook the mixture on low heat for 5 minutes 
  11. Add cream,  cashew paste, chana powder, lemon juice  and remaining ghee.  
  12. Mix and switch off the gas. 
  13. Make kabab and grill on a non stick pan applying by ghee or butter till golden. 
  14. Serves hot with chutney. 


  1. You can use boiled and mashed potato besides banana.
  2. Spices can be increase or decrease as per your choice. 
  3. Skip the cashew paste I add it for richness .
  4. You can use garam masala powder. 

Wednesday, January 20, 2021

Fresh Green Peas Hummus/Hari Matar Hummus


Hummus is popular in middle east and in middle eastern cuisine around the globe. Hummus is a dip, spread or a savory dish which is made from boiled chickpeas blended with Tahini, lemon juice, salt and olive oil. All the main ingredients are super food in their own. It has got chickpeas, seasme paste, garlic and olive oil in most traditional version.
Chickpeas are the main ingredient of conventional hummus, which have appreciable amounts of dietary fiber, protein,vitamin b 6, magnesia and other nutrients

Now days we can get hummus in grocery stores but I think the homemade is the best. When I make chole at home I reserve some chickpeas for hummus because my son loves hummus with any type of stuffed paratha. I also use hummus for sandwich. Just spread it on a bread and top it with some cucumber and carrot along with cheese slice.

What is tahini?- tahini is made by grinding sesame seeds into a smooth paste, sometimes the seasme seeds are used as whole and sometimes it is roasted. Just grinned the roasted sesame seeds and blend it into fine paste with some lukewarm water. You can also use sunflower seeds or pumpkin seeds if you don't have the sesame seeds.

Tahini is a great source of phosphorus and manganese both are good for bones. Consuming sesame seeds may decrease your risk of certain condition such as type 2 diabetes and heart disease.

Garlic supplements are known to boost the function of the immune system. Garlic is an herb that is grown around the world and it related to onion. It has vitamins and minerals like manganese, selenium and other antioxidants 

preparation time 20 minutes 
Cooking Time 10 minutes 

Ingredients :-

  • Boiled chick peas 1 cup
  • Fresh green peas 1 cup
  • Salt to taste 
  • Coriander leaves 
  • Garlic Cloves 6 no.
  • Tahini paste 1tbsp
  • olive oil 1 tbsp
  • Lemon juice 1tbsp
  • Peprika powder 1tsp

For Garnish :-
  • Coriander leaves 
  • Seasme seeds 
  • Soaked and chopped whole red chili 
  • Olive oil 

Recipe procedure:-

  • Peal and slice the garlic. 
  • Heat 1tsp oil in a pan add garlic saute till they turn golden and peas stir and mix cook it for 5 minutes on slow heat. 
  • Switch off the gas allow to cool.
  • Now transfer all the ingredients to grinder blend into smooth .
  • Make sure mixture gets smooth.
  • Transfer into a serving bowl garnish with coriander, Sesame seeds and chili, drizzle the olive oil. 
  • Serves with pita bread or any type of nachos .


  • For Garnish you can use some fresh pomogrante seeds. 
  • If you don't have tahini make at home. Just blend the roasted Sesame seeds with olive oil. 
  • You can use sunflower seeds or pumpkin seeds instead of Sesame seeds.