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Thursday, December 13, 2018

Topi Aloo/ spicy baby potatoes

Winters is the season for saag and freshly harvested patatos along with various green vegetables such as shalgam, ghobi,  patta ghobi,  etc. These freshly harvested small patatos can be made with any of the winter veggies, like Aloo methi, aloo soya,  aloo gobhi,  but I cook them with just the spices and without water. They taste delicious with besan roti or bajra roti or just simple paranthas.

In my childhood, my siblings and I used to eat these as snacks. In our families, these are called topi aloo and few also have named them charri aloo. These can also be used as fillings of samosas.

Preparation Time - 10 minutes
Cooking Time - 15 minutes
Serves - 4

Ingredients :-

  • 1kg Baby potatoes
  • 2 tbsp Mustard oil
  • Salt as per taste
  • 2 Fine chopped onion
  • 6 fine chopped garlic clove
  • 1tsp fine chopped ginger
  • 1tsp fine chopped green chili
  • 1tsp turmeric powder
  • 2tsp red chili powder
  • 1tbsp coriander powder
  • 1/2 tsp garam masala powder
  • 1tbsp dry mango powder
  • 2tspCumin seeds 
  • A pinch of heeng
  • Coriander leaves for garnish

Recipe Procedure:-

  • Wash  properly and then cut the potatoes into two with skin,  put in the water.
  • Heat oil and crackle the cumin, as they change the color add heeng, stir and add chopped onion,  garlic and ginger saute till translucent.
  • Now add green chili stir a minute.
  • Add turmeric powder, red chili powder and coriander powder quickly add 1tbsp water, mix well and add potato fry two minutes.
  • Now turn the heat on lower cover and cook till it done.
  • Oped the lid add mango powder and garam masala powder,  mix it well cook two - three minutes more and switch off the gas.
  • Garnish with coriander serve hot with Partha or bajara roti.

Note :-

  • Increase the spices as per your taste.
  • Wash the potatoes properly to avoid the any dirt.
  • You can also add lemon juice besides the mango powder,  I prefer mango powder.
  • If you want to make samosa cut potato into four. 

Thursday, October 11, 2018

Aloo aur Rajgire/ Ramdana Ka Halwa

Rajgira or Ramdana is one of the  commonly used ingredients in fasting days. Besides Rajgira kheer, Paratha or poori you can also make Rajgira halwa.
Some people use Rajgira flour for halwa but I am using puffed Rajgira along with boiled potato.
Usually it is flavored with cardamom powder but I am flavoring it with camphor in very little amount,  it gives a very nice aroma , I always use camphor to bring flavor in my Prasad panjeeri.
When you use Rajgira flour for halwa it sticks to the pan but puffed Rajgira does not.

Preparation Time :- 5 minutes
Cooking Time :- 15 minutes
Serves :- 4

Ingredients :-

  • Puffed Rajgira 2 cup
  • Boiled potatoes 2
  • Sugar 2tbsp
  • Milk 1/2 cup
  • Ghee 4 tbsp
  • Chopped nuts 2tbsp
  • One piece of camphor /kapoor

For garnishing :-
Chopped nuts

Recipe Procedure :-

  • Peel the skin and grate the potatoes.
  • Heat ghee in a heavy bottom pan, lower the heat and add camphor and quickly add grated potato stir and mix well with camphor.
  • Now increase the heat and fry potato till it becomes light golden.
  • Add puffed Rajgira stir and mix it well cook till the mixture gets golden and crisp.
  • Now add milk again cook the mixture till all the moisture evaporates.
  • Add sugar,  nuts mix and cook for 5 minutes or until the sugar dissolves completely.
  • Switch off the gas.
  • Garnish with nuts and serve hot .

Note :-
You can serve it chilled however it tastes better when served hot.
Don't cut down the amount of ghee or else it will stick to the bottom of the pan.
You can also add jaggry instead of sugar. 

Friday, September 21, 2018

Torai chilke ki Sabji / तोरई के छिलके की सब्जी

Preparation time :- 10 minutes
Cooking time :- 10 minutes
Serves  :- 2

My family & I love the cooked peels of green vegetables such as bottle gourd, pumpkin, ridge gourd, etc. The peels of bottle gourd and pumpkin is usually hard in nature yet taste delicious once cooked. The peels of ridge gourd is soft in nature which is why they get cooked quickly and easily. These peels can be cooked with various ingredients and methods & here I'm sharing with you a simple method using minimal spices to cook a delicious meal of peels of ridge gourd. The peels of these vegetables are not only delicious but also healthy once cooked. However, from seed stage to harvesting and till they reach your kitchen, vegetables now days get treated with various chemicals, this please ensure to wash the peels properly with warm water before cooking.

Ingredients :-

  • 2 cup Ridge gourd peels/ torai ke chilke 
  • 1 tbsp chopped onion 
  • 1 tsp chopped green chili 
  • 1 tbsp chopped garlic 
  • 1/2 tsp turmeric powder 
  • 1 tsp Red chili powder 
  • Salt as per taste 
  • 1 tsp dry mango powder 
  • 1/2 tsp fennel powder 
  • A pinch of heeng
  • 1 tbsp oil 

Method :-

  • Peel the Ridge gourd and wash the peels properly in running water. 
  • Cut them and keep aside. 
  • Heat oil in a pan add cumin seeds let them crackle. 
  • Now add garlic stir two minutes,  add green chili, heeng and onion saute till translucent. 
  • Add turmeric powder,  red chili powder mix well,  add chopped peel mix well with spices, 
  • Lower the heat cover and cook for 5 minutes. 
  • Open the lid add salt,  mango powder and fennel powder stir and mix it well. 
  • Increase the heat and cook for 2-3 minutes. 
  • Switch off the gas. 
  • Serve hot with chapati,  paratha or dal chawal. 

Note :-

  • Do not cut the peel too thick.
  • Wash properly.
  • You can add lemon juice instead of mango powder. 
  • Add spices as per your taste. 

Monday, July 23, 2018

Angoori kofta curry

These shallow fried koftas prepared with the mixture of bottle guard, paneer and spinach, served with creamy and rich gravy.
Because it is not deep fried, it maintains its greenish color which is why it is also called angoori kofta curry.
I had seen this recipe on a TV channel. It was a dish of early Royals kitchen. Even though this recipe requires very few ingredients and cooking time how ever in today's time it is very rare to see this dish being prepared any where.
I believe this is the reason why this dish is considered as a lost recipes.
It is an excellent dish to be serve in parties, even when it is creamy and rich in texture.
When I saw the dish on TV, I fell in love with its looks, texture and nature, this is why I chose to cook it.
My family loved the taste and ended up liking their fingers.

Presentation time :- 25 minutes
Cooking time :- 30 minutes.
Serves :- 4
Ingredients :-

For kofta:-

  • 2 cup grated bottle guard
  • 1 cup grated paneer
  • 1 cup spinach puree
  • 1tsp salt
  • 1tbsp mawa
  • 1tbsp chopped  green chili
  • 1tbsp chopped ginger
  • 2 tbsp chopped onion
  • 1/4 tsp white pepper powder
  • Whole pistachio for filling
  • 2 tbsp roasted chana powder 
  • Ghee for shallow frying+ 1tbsp

For gravy :-

  • 2 tbsp Boiled onion puree
  • 1/2 cup boiled tomato puree 
  • 1tbsp ginger, garlic paste
  • 1 tbsp poppy seeds 
  • 1 tbsp melon seeds
  • 8 no.  Cashew nuts
  • 1/2 tsp yellow Chili powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • Salt to taste 
  • 1 tsp cumin seeds
  • 1/2 tsp  green cardamom powder
  • 1/4 tsp garam masala powder
  • 2 tbsp Ghee

Recipe procedure :-

Soak poppy seeds, melon seeds and cashew nuts in Luke warm water for 1/2 hour and blend them into a fine paste keep aside.
Heat ghee in a pan add cumin let them crackle. Add green chili, ginger and onion and saute it for a while.
Now add bottle guard, paneer and spinach puree stir and mix it well. Add mawa .
Fry 2-3 minutes add salt, white pepper powder and chana powder mix and cook the mixture till all the moisture evaporates.
Now divide the mixture into equal small portion.
 Grease your hands and Make kofta fill with whole pistachio and shallow fry them on medium hot heat.
Heat ghee in a pan add cumin, green cardamom as they change the color add  onion puree fry till light golden.
Now add dry spices and tomato puree, stir and cook the spices till oil separates.
Add nuts paste mix well and add 1 cup water simmer and cook for 5 minutes.
Add garam masala powder and switch off the gas.
Transfer the gravy in a serving bowl put the koftas.
Serve hot with chapati or Partha.

Note :-
You can add some whipped curd instead of tomato puree.
As per choice you can garnish with some fresh cream.
Do not deep fry the koftas.

Sunday, July 1, 2018

Mango Rabdi/Rabri

Rabdi/Rabri is a thickened milk recipe.  For sweetness you can add jaggry or sugar-free powder or honey besides sugar.  It is flavored with cardamom powder, saffron and chopped nuts as per your choice.
Some people make rabri using fresh fruit juice or pulp like figs,  dates and pineapple,  however I feel the best fruit that goes well with rabri is mango.
Adding a little mango pulp gives it a distinct and amazing taste. Here I am sharing with you the recipe for mango rabri.

Presentation time :-05 minutes
Cooking time :- 45/50 minutes
Serves :-  4
Type :- Dessert

Ingredients :-

  • 2 liter full cream milk
  • 2 tbsp sugar
  • 1 cup mango puree
  • 1tsp cardamom powder
  • 6 saffron threads
  • Chopped nuts


Boil the milk in a heavy bottom pan, after a boil reduce the heat and cook until it is reduced to 1/3 of its actual quantity. Stir constantly to avoid burning of the milk.
Add sugar, saffron threads and chopped nuts, reserve some nuts for garnishing.
Cook for 5 to 8 minutes more,
 switch off the gas .
Transfer to a bowl and cool it.
Once it reaches room temperature add mango puree and mix it well.
Refrigerate for 2 hours.
Serve chilled.

Note :-
You can add honey or jaggry.
You can serve with Malpua, jalebi or imiriti.
You can use it for shahi tukda also.

Tuesday, June 12, 2018

Onion bhajiya/ pyaz ke pakode/ pakora

Pakora also known as pakoda or bhajiya, is a fried snack which is made with gram flour, vegetable and flavored with spices.
Monsoon's season is just another reason to enjoy tea and pakora in the cool breeze while enjoying the rain. More often than not pakoras are made of onions, however we can also prepare them using cauliflower, potato or any other vegi of our choice.

Preparation time :-20minutes
Cooking time :-15minutes
Serves :- 6

Ingredients :-

  • 4 thinly sliced onions
  • 1tbsp salt
  • 1/1/2 cup gram flour
  • 2tbsp rice flour
  • 1tbsp red chili powder
  • 2tsp dry mango powder
  • 1tsp garam masala powder
  • 1/2 tsp baking soda 
  • 1 tbsp chopped green chili
  • 2 tbsp coriander leaves
  • 1 tbsp lemon juice
  • 1tbsp coriander seeds
  • 1tsp cumin seeds
  • Oil for frying
  • Green chutney for serving

Method -
Mix salt and onion and leave it for 10 minutes .
Dry roast the coriander seeds and cumin seeds, coarsely grind them.
Now mix all the ingredients together except oil.
Make a pouring consistency batter. Add water if the batter looks too thick.
Heat oil and make pakora fry until golden and crisp, dish them out on an absorbent paper.
Serve hot with chutney and a cup of tea or coffee .

Thursday, May 31, 2018

Kathal Haleem/ Veg Haleem

Haleem is a very delightful dish.  Usually haleem is prepared with lentil, broken wheat and meat or chicken. During Ramadan mostly cooked in Muslim's house. Some people add dry fruits also. Haleem flavored with lots of whole garam masala and ghee cooked over a very low heat for long time.
Haleem is a complete meal in itself.
Here I presented to you a veg version of Haleem, Cooked with Jack fruit. It turned out to be  delicious, smooth and creamy haleem.

Preparation time :- 2 hours for soaking
Cooking time :- 2/1/2 hours
Serves :- 4

Ingredients :-

  • Broken wheat 1 cup
  • Lal masoor dal 1/2 cup
  • Dhuli moong dal 1/2 cup
  • Chana dal 1/2 cup
  • Kathal 1/2 kg
  • Salt to taste
  • Whole black pepper 1tbsp
  • Black cardamom 1
  • Cinnamon 2 stick
  • Kebab chini 1/2 tsp or 6no.
  • Patthar ke phool 1tsp 
  • Pan ki jad 1/4 small piece
  • Clove 4
  • Bay leaves 1
  • Red chili powder 1tsp
  • Sliced onions 4 cup
  • Ginger, garlic paste 2tbsp
  • Deshi ghee 2 cup
  • Chopped mint 1 tbsp
  • Chopped coriander 1tbsp
  • Lemon juice 1tbsp
  • Curd 2tbsp
  • For garnish :-
  • Coriander leaves
  • Fried onion
  • Lemon slice
  • Green chili
  • Ghee

Method :-

  • Wash and soak dal and daliya separately for 2 hours.
  • Peel, wash and cut the kathal  into small pieces, marinade with curd, salt and lemon juice keep aside for 1/2 hour.
  • Heat 1 cup ghee and fry the kathal light golden.
  • Now heat more ghee in the same pan and fry the onion till golden and crisp. Keep out them on absorbent paper.
  • Boil 4 glass water with all the whole spices and salt.
  • Drain and reserve it.
  • Heat 1tbsp ghee add roast the dal and daliya together for couple of minutes.  Switch off the gas and coarsely grind them.
  • Now put dal mixture and kathal in a pan.
  • Add salt, red chili powder, fried onion, ginger garlic paste
  • Add spiced water which was left over after boiling masala water, lower the heat and cook until the mixture gets mashy.
  • Add lemon juice, chopped coriander, mint leaves  and ghee mix it well and cook.
  • When all the mixture gets thickened switch off the gas.
  • Garnish with coriander leaves, lemon slice, green chili and ghee.
  • Serve hot .


  • You can also add some fried dry fruits.
  • I have  added all the whole masala in boiling water but you can use it  in powder form. in that case crush the pan ki jad by using mortar pascal 

Tuesday, May 8, 2018

Mango Fruity/ मैंगो फ्रूटी

Summers are best enjoyed with refreshing and chilled beverages and we usually go for the readily available package juices or shakes. We fill our fridges with such beverages so as to make sure we can quench the thirst of our guests. As we all are aware that package juices are not as healthy as the fresh juice, then why not learn a quick and simple way of making fresh juice at home and enjoy great health. Here I am sharing with you my DIY Fresh Mango Fruity recipe to quench your thirst without compromising on health, this summer.

गर्मियों के आते ही कुछ ठंडा और तरावट दे सकने वाले शरबत मन को बहुत भाते हैं और अधिकतर हम बाजार में उपलब्ध टेट्रा पैक जूस या फिर शरबत लेकर घर में रखते हैं ताकि मेहमान के आने पर या फिर खुद ही जब बाहर से आये तो उनसे प्यास बुझा सकें, पर यह सभी जानते हैं की टेट्रा पैक शरबत या जूस सेहत के लिए बहुत अच्छे नहीं होते तो क्यों न इस तरह के जूस घर पर ही बनाये जाएँ जो सस्ते तो पड़ते ही हैं साथ ही सेहत से भी भरपूर होते हैं।
बिना किसी प्रेसेर्वटिव्स के मिलाये तैयार करते हैं मैंगो फ्रूटी, इसमें कुछ अधिक नहीं करना होता है न ही अधिक सामिग्री की आवश्यकता, आप घर पर आसानी से बना सकते है।

preparation time:- 10 minutes
Cooking time:- 20 minutes
serves:- 12 glass

Ingredients :-

  • 4 ripe mangoes
  • 2 raw mangoes
  • 2 cup sugar
  • For serving:-
  • Lemon juice
  • Black salt
  • Cumin powder
  • Mint leaves for garnishing 

Recipe instructions:-

  • Peel and cut both type of mangoes and place them into a pressure cooker or a heavy bottomed pan with 11/2 cup water, for steaming.
  • Take another pan, add 2 cup water and sugar and boil till the sugar completely dissolves in water.
  • Once the mangoes cool down, blend them to a smooth puree, add sugar syrup to this puree and mix it well.
  • Before serving add lemon juice, cumin powder, black salt and mix. This step is optional.


  • ४ पक्के आम 
  • २ कच्चे आम 
  • २ कप चीनी 
  • परोसने के लिए :-
  • नीबू का रस 
  • काला नमक 
  • जीरा पाउडर 
  • पुदीना पत्ती सजाने के लिए

बनाने की विधि :-

  • सबसे पहले आम को छीलकर काट लें और प्रेशर कूकर में १/१/२ पानी के साथ चढ़ा दें। 
  • दुसरे पैन में २ कप पानी के साथ चीनी को चढ़ा लें और एक उबाल आने दें ताकि चीनी पूरी तरह से घुल जाये। 
  • जैसे ही आम ठंडा हो जाये मिक्सी में चलाकर स्मूथ कर लें और चीनी के घोल में डालें अच्छी तरह से मिला लें. 
  • मिश्रण को ५ मिनट के लिए तेज़ आंच पर उबाल लें और गैस बंद कर दें। 
  • परोसने से पहले काला नमक, जीरा पॉवडर, नीबू का रस और बर्फ के टुकड़े मिलाएं (यह स्टेप इच्छानुसार है)

Wednesday, April 18, 2018

Mango Phirni/ आम फिरनी

Phirni is a thick creamy traditional Indian rice pudding made from coarsely grinned rice cooked in milk & flavored with cardamom, saffron along with sugar and nuts. We can make variety of flavors as per choice like mango, strawberry, poppy seeds, apple or thandai.
Mango phirni is easy to make it's delicious .

Preparation time:-20 minutes
Cooking time:- 35 minutes
Serves:- 4

ingredients :-

  • 1/4 cup rice 
  • 1 tbsp rice flour 
  • 1/1/2  liter full cream milk
  • 1/2 cup mango puree
  • 1 tbsp. sugar or  as per taste
  • 6 saffron threads 
  • 1/2 cup chopped nuts+ for garnish 
  • 1 tsp cardamom powder

Recipe Procedure :-

  • Soak the saffron in 2 tbsp. of warm milk.
  • Rinse the rice and soak for 10 minutes then coarsely grind into mixer grinder.
  • Boil the milk in a heavy bottomed pan and after a boil reduce the heat and add rice paste along with rice flour.
  • Stir very well and lower the heat and cook the mixture  while stirring at intervals so that lumps are not formed .
  • Cook till the mixture gets thickened. Add sugar, nuts, saffron and cardamom powder mix it well and Cook again for 5 minutes.
  • Switch off the gas. Once the phirni cools down, add mango puree and mix well. If you feel phirni is too thick you can add 2 tbsp. of warm milk.
  • Transfer to a bowl, cool and refrigerate it for an hour.
  • Serve chilled.


  • १/४ चावल 
  • १ बड़ा चम्मच चावल का आटा 
  • १/१/२ लीटर फूल क्रीम दूध 
  • १/२ कप आम की प्यूरी 
  • चीनी १ बड़ा चम्मच या स्वादानुसार 
  • ६ केसर के धागे 
  • १/२ कप कटी मेवा + सजाने के लिए 
  • १ छोटा चम्मच इलाइची पाउडर 


  • सबसे पहले केसर को २ बड़े चम्मच दूध में भिगो दें। 
  • चावल धोकर १०  मिनट के लिए भीगो दें फिर पानी निथार कर मिक्सी में दरदरा पीस लें। 
  • दूध के एक भरी तले के बर्तन में चढ़ा दें जैसे ही एक उबाल आ जाये इसमें चावल की पेस्ट और चावल का आटा डालें अच्छी तरह से मिक्स करें ताकि गुलठी न पड़े। 
  • अब आंच को एकदम धीमी कर दें और चलाते हुए तब तक पकाएं जब तक मिश्रण  गाढ़ा न हो जाये और चावल पक न जाएं। 
  • अब इसमें चीनी, मेवा और इलाइची पाउडर मिलाएं अच्छी तरह से मिला कर ५ मिनट और पका लें और गैस बंद कर दें। 
  • एक बार फिरनी ठंडी हो जाये तब इसमें आम की प्यूरी को अच्छी तरह से मिला दें, अगर आपको फिरनी अभी भी गाढ़ी लग रही है तो आप इसमें २ बड़े चम्मच हल्का गुनगुना दूध मिला सकते हैं। 
  • फिरनी को बाउल में निकाल कर फ्रिज में १ घंटे के लिए ठंडा कर लें। 
  • ठंडी फिरनी सर्व करें। 

Friday, April 6, 2018

Karela masala powder/ करेला मसाला पाउडर

Karela Masala Powder can not only be used to stuff Karela's but also can be used to make Launji, stuffed vegetables, pickles or sweet pickles. In simple words, this powder can be used for various recopies. Karela Masala Powder is not loaded with various ingredients but still has a very strong and delightful aroma. While cooking Okra or Brinjal, I suggest you to use this powder along with a pinch of dry-mango powder to enhance the taste.
Also check my riata masala powder

Preparation time:- 5 minutes
Cooking time:- 10 minutes


  • Coriander seeds 3 tbsp
  • Fennel seeds 4 tbsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Kalaunji 1tsp
  • Bay leaves 4 to 5

Recipe procedure :-

  • Dry roast all the spices on slow heat for 5 minutes or until they become fragrant and change there color.
  • Cool down at room temperature and transfer to grinder and make a coarse powder.
  • Once cooled, spoon it carefully in a air tight container. 


  • साबुत धनिया ३ बड़े चम्मच 
  • सौंफ ४ बड़े चम्मच 
  • जीरा १ छोटा चम्मच 
  • मेथी दाना १ छोटा चम्मच 
  • कलौंज 1 छोटा चम्मच  
  •  1तेज़ पत्ता ४ से ६ 

तैयार करने की विधि:-

  • सारे मसाले धीमी आंच पर खुशबु आ जाने तक भून लें। 
  • थोड़ा ठंडा हो जाने पर मिक्सी में पीस लें। 
  • बिलकुल ठंडा हो जाने पर जार में भर कर रखें। 

Wednesday, March 21, 2018

Aloo Aur Makhane Ki Kadhi/ आलू और मखाने की फलहारी कढ़ी

A quick and easy  kadhi recipe is very much similar to normal dahi ki kadhi that can be served during fasting days like Navratri, Ekadashi, Shivratri or Poornima. For this easy and simple vrat ki kadhi i am using very basic ingredients. It is thick gravy made from water chestnut flour, curd, fox nut, peanut and some simple and basic spices like salt, green chili etc.

Preparation time:- 10 minutes

Cooking time:- 15 minutes

Serves :- 4 

Ingredients :-

  • 1/2 Kg curd
  • 2 Tbsp water chestnut flour
  • 1/2 Cup soaked peanut 
  • 1 Large boiled potato
  • 1 Cup fox nut/ makhana 
  • Sendha salt according to your taste
  • 1 Tbsp ginger and green chili paste
  • 1/2 Tsp black pepper powder
  • 1/2 Tsp cumin seeds 
  • 2 Tbsp ghee/ clarified butter 
  • Coriander for garnish

Recipe method:-

  • In a bowl mix singhada flour, salt and curd set aside. peel and cut the potato into small cubs.
  • Heat 1 tbsp ghee in a pan and fry the makhana  for 5 minutes on slow heat. transfer to a plate.
  • Add remaining ghee in the same pan  and add cumin seeds to crackle. now add ginger and green chili paste, stir and mix it well.
  • Add potato, soaked peanuts and 1 tbsp water, cover and cook for 5 minutes on slow heat.
  • Now add curd mixture, black pepper powder and fox nuts.
  • Add 1 glass water, cover and cook for 5 to 8 minutes.
  • Switch off the gas, garnish with coriander leaves.
  • Serve hot  with Rajgira,  Kuttu ki poori  or boiled Sama rice along with some slice of cucumber and radish .


  • If the kadhi looks too thick you can add more water and cook for 2-3 minutes.
  • You can also add some roasted nuts.
  • Add spices as per your taste.

सामिग्री :-

  • १/२ किलो दही 
  • २ बड़े चम्मच सिंघाड़े का आटा 
  • १/२ कप भीगी हुई मूंगफली 
  • १ बड़ा उबला आलू 
  • १ कप फूल मखाना 
  • नमक स्वादानुसार 
  • १ बड़ा चम्मच अदरक और हरी मिर्च की पेस्ट 
  • १/२ छोटा चम्मच काली मिर्च पाउडर 
  • १/२ छोटा चम्मच जीरा 
  • २ बड़े चम्मच घी 
  • धनिया सजाने के लिए  


  • सबसे पहले एक बरतन में दही, सिंघाड़े का आटा, नमक और २ कप पानी को अच्छी तरह से फेंट लें और अलग रख दें। आलू को छीलकर छोटे टुकड़ों में काट लें। 
  • कढ़ाही में एक चम्मच घी गरम करके मखाने को धीमी आंच पर ५ मिनट के लिए भून लें और निकाल कर अलग रखें। 
  • अब इसी कढ़ाही में बचा हुआ घी डालकर जीरा चटका लें, अदरक हरी मिर्च की पेस्ट को हल्का गुलाबी कर इसमें आलू और मूंगफली डाले, १ बड़ा चम्मच पानी डालें और ढककर धीमी आंच पर ५ से ६ मिनट के लिए पका लें /
  • अब दही का मिक्सचर, काली मिर्च और मखाने डालें अच्छी तरह से मिलकर १ ग्लास पानी डालें और धीमी आंच पर ५ से ८ मिनट के लिए ढककर पका लें। 
  • गैस बंद करें, धनिया पत्ती से सजा कर गरमागरम राजगिरा या कुट्टू की पूरी अथवा सामा के चावलों के साथ परोसें। 


  • अगर कढ़ी गाढ़ी लग रही हो तो और पानी मिलकर पका लें 
  • आप चाहें तो इसमें मेवा मिला सकते हैं 
  • मसाले स्वाद के हिसाब से डालें।

Tuesday, March 20, 2018

Rajgire ki chach/ Amaranth ki chach/ राजगीरे की छाछ

During fasting we all know that our body needs more minerals, that's why we take more of fruit juice, chach, sweet lassi or milk. Here i am presenting a very interesting, delicious and off course healthy Rajgira ki chach. Rajgira is one of the ingredient which is we usually use during fasting days,

No need for lots of spices or ingredients. it's  easy, simple and tasty chach, you can also add Raita masala powder as per your choice. 

If you don't know how to puff the Rajgira see it on my rajgira ki kheer recipe. i have mentioned with pics.


Preparation time:- 5 minutes

Cooking time:- 5 minutes

Serves make:- 4

Ingredients :-

  • 1/1/2 Liter butter milk
  • 1 Cup puffed rajgira
  • 1 Tsp black pepper powder
  • 1 Tbsp roasted cumin powder
  • A pinch of asafoetida 
  • Salt to taste or 1 tbsp
  • 1 Tbsp chopped mint leaves
  • 1 Tsp ginger paste
  • Crushed ice
  • Mint leaves and cumin powder for garnish 

Recipe procedure :-

  • Transfer the butter milk, salt, ginger paste, cumin powder, asafoetida and black pepper into mixer jar, just churn it for couple of minute.
  • Transfer to a bowl or jug add chopped mint leaves and puffed rajgira, mix it well.
  • Now place the crushed ice in serving glass and then pour the chach, garnish with cumin powder and mint leaves.
  • Serve chilled.
  • Enjoy  


  • You can also add more spices as per your taste. like red chili powder and mint powder. 
  • You can also use normal curd in that case take 1/2 kg curd add 1 glass water.


  • १/१/२ लीटर छाछ 
  • १/२ कप फुलाया हुआ राजगीरा 
  • १ छोटा चम्मच काली मिर्च पाउडर 
  • १ बड़ा चम्मच भुने जीरे का पाउडर 
  • चुटकी भर हींग 
  • नमक स्वादानुसार  या १ बड़ा चम्मच 
  • १ बड़ा चम्मच बारीक कटी पुदीने की पत्ती 
  • १ छोटा चम्मच अदरक की पेस्ट 
  • कुटी बर्फ आवश्यकतानुसार 
  • सजाने के लिए पुदीने की पत्ती और जीरा पाउडर 

बनाने की विधि:-

  • मिक्सी के जार में छाछ, नमक, हींग, जीरा पाउडर, अदरक की पेस्ट  और काली मिर्च पाउडर डालकर दो मिनट के लिए चला लें। 
  • अब एक बड़े बर्तन में इसे निकाल कर इसमें फुलाया हुआ राजगीरा, पुदीने की पत्ती मिला लें। 
  • ग्लास में पहले बर्फ डालें ऊपर से छाछ डालें। 
  • पुदीना पत्ती और जीरा पाउडर से सजा कर ठंडा ठंडा सर्व करें। 


  • आप अपने स्वाद के अनुसार मसाले मिला सकते है जैसे की लाल मिर्च पाउडर, नीबू का रस और पुदीना पाउडर। 
  • आप चाहें तो सदा दही भी ले सकते है, १/२ किलो दही में एक ग्लास पानी मिलाकर छाछ तैयार कर लें।

Tuesday, March 13, 2018

Raita Masala Powder/ रायता मसाला पाउडर

Raita masala powder is a very useful spice powder, when we make raita, dahi vada or masala chach we can add this magical spice mix powder. Raita masala powder is made from some roasted spices and salt. Just blend into the fine powder and kept in airtight jar for 2-3 weeks. you can add it in any type of raita, sprinkle on dahi vadas.

Preparation time:-5 minute
Cooking time:-10 minute


  • 4 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1tsp carom seeds
  • 1 tbsp whole black pepper 
  • 1 tsp black cardamom seeds
  • 1 tsp black salt
  • 1 tsp sendha namak
  • 8 Whole red chili
  • 1 tsp Heeng
  • 2 tbsp dry mint leaves

Recipe instructions :-

  • Dry roast cumin seeds and coriander seeds and carom seeds till they become fragrant and change color.
  • Now roast the red chili stirring till they change the color on slow heat.
  • Now let all the roasted ingredients cool down at room temperature.
  • In your grinder jar add all the ingredients and grind to a fine powder.
  • remove on a plate, once cools then spoon it carefully in a jar.


  • Mint leaves is compulsory.

सामिग्री :-

  • ४ बड़े चम्मच जीरा 
  • २ बड़े चम्मच धनिया साबुत 
  • १ छोटा चम्मच अजवाइन 
  • १ बड़ा चम्मच काली मिर्च 
  • १ छोटा चम्मच काली इलाइची के दाने 
  • १ छोटा चम्मच काला नमक 
  • १ छोटा चम्मच सेंधा नमक 
  • ८ साबुत लाल मिर्च 
  • २ बड़े चम्मच पुदीना पत्ती सूखी हुई 


  • सबसे पहले एक पैन में जीरा, धनिया और अजवाइन को सूखा भून लें। 
  • अब इसे पैन में लाल मिर्च को धीमी आंच पर भूनें। 
  • अब सारी सामिग्री को एक साथ मिक्स में पीस लें. 
  • जब मसाला ठंडा हो जाये तो जार में भर कर रख लें। 


  • पुदीने की पत्ती जरूरी है। 
  • इस मसाले को आप २ हफ्ते तक आराम से इस्तेमाल कर सकते हैं।

Monday, March 5, 2018

Raisins Star/ किशमिश के सितारे

Everyone's busy in making gujhiya,  dahi vada, kanji, papad chips etc but I love to make these cute little stars filled with raisins, coconut, flavored with cardamom powder and coated with sugar syrup. Easy and simple but also a little tricky at the same time. Everybody loves to eat it in my family. 
It's my mother in law's recipe and I love to make it every year at holi festive season.
When we make gujhiya and shakarpar, some dough is left over and then my mother-in-law used that dough in making these cute little raisins stars. She was a very good cook and as a person she was an amazing lady, I miss her always.
She cooked lots of amazing recipes, these raisins star is one of them and I would love to share it. You can see the preparation pictures below the recipe.

Preparation time:- 10 minutes
Cooking time:- 25 mintues
Serves makes:- 10 person

Ingredients :-

For dough:-

  • 1 Cup refined flour
  • 1/4cup Desi ghee
  • Water as needed 
  • Ghee for frying 

For filling:-

  • Raisins 25 gram
  • Grated dry coconut 1/2 cup
  • Cardamom powder 1 tsp

For sugar syrup:-

  • 1 Cup sugar
  • 3 tbsp water
  • 1/2 tsp Cardamom powder

Recipe procedure:-

  • In a bowl combine refined flour and ghee rub with finger till the flour becomes crumble in texture.
  • Now add water and knead a soft pliable dough, the dough should be firm. cover the dough and let it rest for 15 minutes.
  • Wash and pat dry the raisins then cut into small pieces, mix with coconut and cardamom powder keep aside.
  • Divide the dough into small size balls and roll it in a thin circle.
  • Cut the circle with a round and small cookie cutter or cap of a bottle, fill each circle with raisins mixture.
  • Apply water along the edges and shape it into like a star and seal it tight. 
  • Heat ghee in a kadhahi and when ready, deep fry on sim until golden. Remove from ghee and put it on kitchen paper. 
  • Combine the sugar, water and cardamom powder in a pan and put the pan on medium flame bring it to a boil, scum will start bubbling on the top of the liquid, remove it using by a ladle.
  • Cook till one and a half thread consistency.
  • Dip the stars in it, lift and leave them open for one hour to dry the sugar syrup coating.


  • You can increase the ingredients as your need. 
  • If you can get sweetened coconut use that instead of normal coconut. 
Thanks for the advise for sweetened coconut my lovely friend Amrita Iyer,  She is very good cook and as a person she is awesome.


  • १ कप मैदा
  • १/४ कप देशी घी
  • पानी आवश्यकतानुसार 
  • तलने के लिए घी

भरावन के लिए:-

  • २५ ग्राम किशमिश
  • 1/२ कप कसा हुआ नारियल 
  • १  छोटा चम्मच इलाइची पाउडर 

चाशनी के लिए:-

  • १ कप चीनी
  • ३ बड़े चम्मच पानी 
  • १/२ छोटा चम्मच इलाइची पाउडर 

बनाने की विधि:-

  • एक बर्तन में मैदा और घी को मिलाएं और ऊँगली की सहायता से मोईन कर लें, पानी की  थोड़ा सख्त मुलायम गूंध लें, कपडे से ढककर रख दें।
  • किशमिश को धोकर सुखा लें और छोटा- छोटा काट लें, इसमें कसा हुआ नारियल और इलाइची पाउडर मिलाकर रखें। 
  • अब गूंधे आटे को बराबर भाग में बाँट कर पतली रोटी बेलें, कुकी कटर की सहायता से काटें।  इसमें मिश्रण भरकर किनारों पर पानी लगाकर सितारे की शेप में बंद करें। 
  • घी को गरम करें और आंच को धीमा कर इन सितारों को सुनहरा हो जाने तक तल कर निकाल लें। 
  • एक बर्तन में चीनी, इलाइची और पानी डालकर एक तार की चाशनी तैयार करें, इसमें तले हुए सितारे डालकर निका लें और फिआलकार किसी बर्तन में रखें।  एक घंटे के लिए छोड़ दें ताकि चाशनी सूख जाये और स्टार्स नरम न पड़ें। 
  • जार में रखें।


                                               Pictorial recipe 


                                                            Flour and ghee

                                                               Ready dough
                                                              Roll into thin circle
                                                             Fill with mixture
                                                          Shape and seal them
                                                            Fry golden
                                                             Sugar syrup

Saturday, February 10, 2018

Raw Banana Kababs/ कच्चे केले के कबाब

Kacche kela one of my most favorite veggie, i would like to make every thing by using raw banana, love to make raw banan kofta curry, raw banana dahi vada and most favorite raw banana kebabs, simple yet delicious recipe.

Preparation time :- 15   minutes

Cooking time :- 25  minutes

Serve :- 4 to 6 

Type :- Starter 


    Ingredients :-

  1. Raw banana 10 no.
  2. 1 boiled potato 
  3. Salt as per taste
  4. Fine chop onion 2 tbsp
  5. Fine chop green chili 1 tbsp
  6. Fine chop ginger 1 tbsp
  7. Fine chop coriander leaves 2 tbsp
  8. Red chili powder 2 tsp
  9. Coriander powder 1 tbsp
  10. Cumin seeds 1 tsp
  11. Clove powder 1/4  tsp
  12. Cinnamon powder  1/4 tsp
  13. Green cardamom powder 1 tsp
  14. Roasted gram flour 2 tbsp
  15. Dry mango powder 1 tsp
  16. Lemon juice 2  tbsp
  17. Ghee 1 tbsp
  18. Oil for shallow frying

          For filling :-

    1. Dry dates or chuhara 8 nos.
    2. Cashew nuts 10 nos.
    3. Ginger 2 inch piece 
    4. Green chili 2 nos
    5. Salt 1 pinch  

       for serving :-

    1. Green chutney
    2. Onion rings 

       Method :-

       Filling Procedure  :-

    1. Soak the chuhara for 10 minutes in warm water.
    2. Now remove the seeds and fine chop them.
    3. Chop the cashew nuts, ginger and green chili. 
    4. Mix well with salt and keep aside.

      Kababs Procedure :-

    1. Wash and boil the banana for 15 minutes. 
    2. Grate the potato. 
    3. Cool completely then peel the skin and grate them.
    4. Heat ghee in a pan add cumin as they splutter, saute the ginger and green chili .
    5. Now add chopped onion fry until light golden .
    6. Add grated banana, salt, red chili powder,  dry mango powder, lemon juice, gram Flour, clove powder, cinnamon powder and green cardamom powder, stir and mix it well.
    7. Cook for 5 minutes, switch off the gas.
    8. Cool the mixture, mix coriander leaves, divide the mixture into equal portion add a tsp filling in each kebab and cover nicely so that the filling does not come out.
    9. Heat a non stick pan and fry them until golden and crisp.
    10. Serve hot with green chutney and onion rings.


    • कच्चे केले १० नग
    • नमक स्वादानुसार
    • बारीक कटी प्याज़ २ बड़े चम्मच
    • बारीक कटी हरी मिर्च १ बड़ा चम्मच
    • बारीक कटी अदरक १ बड़ा  चम्मच
    • बारीक कटी हरी धनिया २ बड़े चम्मच
    • लाल मिर्च पाउडर  २ छोटे चम्मच
    • धनिया पाउडर १ बड़ा चम्मच
    • जीरा १ छोटा चम्मच
    • लौंग पाउडर १/४ छोटा चम्मच
    • दालचीनी पाउडर १/४ छोटा चम्मच
    • हरी इलाइची पाउडर १ छोटा चम्मच
    • भुना बेसन २ बड़े चम्मच
    • अमचूर १ छोटा चम्मच
    • नीबू का रस २ बड़े चम्मच
    • घी १ बड़ा चम्मच
    • तेल तलने के लिए

    भरावन के लिए :-

    • छुहारा ८ नग
    • काजू १० नग
    • अदरक २ इंच
    • हरी मिर्च २ नग
    • नमक १ चुटकी

    परोसने के लिए :-

    • हरी चटनी
    • प्याज़

    विधि :- 

    भरावन :-

    • छुहारे को २० मिनट के लिए गर्म पानी में भिगो दें और बीज निकाल दें। 
    • अब छुहारे, अदरक, मिर्च  और काजू को बारीक काट लें. 
    • नमक हरी मिर्च मिलाकर अलग रखें। 

    कबाब की विधि:-

    • सबसे पहले केलों को धोकर १५ मिनट के लिए उबाल लें.
    • ठंडा होने पर छिलका उतर कर कद्दूकस कर लें। 
    • घी गरम करें और इसमें जीरा रंग बदलने तक भून कर अदरक और हरी मिर्च को हल्का भून लें। 
    • प्याज़ गुलाबी होने तक फ्राई करें।
    • अब इसमें कसा केला, नमक, लाल मिर्च पाउडर, धनिया पाउडर, दालचीनी पाउडर, लौंग पाउडर, इलाइची पाउडर, अमचूर पाउडर, नीबू का रस डालें और मिक्सचर के अच्छी तरह से मिल जाने तक चलाते हुए ५ मिनट पका कर गैस  बंद कर दें। 
    • मिक्सचर के ठंडा हो जाने पर हरा धनिया मिलाएं और मिक्सचर को बराबर हिस्सों में बाँट कर भरावन भरते हुए कबाब की शेप दें। 
    • अब तवा गरम करें और कबाब को तेल डालकर दोनों तरफ से गुलाबी सेंक लें. 
    • चटनी और प्याज़ के साथ गरमागरम सर्व करें।

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    Sunday, February 4, 2018

    Bathua parataha/ बथुआ के पराठे

    हिंदुस्तानी रसोई में पराठे नास्ते में सबसे अधिक पसंद की  जाने वाले नास्ते की रेसिपी है. फिर चाहे वो भरवां पराठे हों, सादे पराठे हों या फिर सब्जी पराठा हो, खासकर सर्दियों की सुबह भरवां पराठों से महकती आज भी कई रसोइये मौजूद हैं।
    ये बात अलग है कि आजकल की भागदौड़ भरी जिंदगी में हर घर में अब पराठों की जगह ब्रेड के नास्ते ने ले ली है फिर भी रविवार को अधिकतर भरवां पराठों का नास्ता ही पसंदीदा नास्ता है.
    भरवां पराठों में भी सबसे ज्यादा आलू का पराठा बेहद पसंद किया जाने वाला नास्ता है पर सर्दियों में तरह-तरह की हरी सब्जियाँ मिलती है और हरी पत्तेदार सब्जियों के पराठे न केवल स्वादिष्ट लगते हैं अपितु सेहत से भी भरपूर होते है.
    बथुआ मेरा मनपसंद है और इसके पराठे और पूरी हम सभी को काफी पसंद है, फिर चाहे बथुए को आटे के साथ गूँधा जाये या फिर बथुए को उबाल कर इसे भर कर बनाया जाये दोनों ही तरह से पराठे काफी अच्छे लगते हैं।

    Preparation time :-10 minutes

    Cooking time:- 20 minutes 

    Serves :- 4

    Recipe type:- Indian flat bread

    Ingredients :-

    • 150 Gm bathua leaves
    • 2/1/2 Cup wheat flour 
    • 2 Tbsp Semolina 
    • Salt to taste
    • 1 Tbsp chopped garlic 
    • 1 Tbsp chopped green chili 
    • 1 Tsp red chili powder
    • 1 Tbsp dry mango powder 
    • Oil for frying 

    For serving :-

    • Curd
    • Pickle  


    • Clean and rinse the bathua leaves well, drain completely. then chop the leaves finely.
    • In a bowl mix whole wheat flour, semolina and salt.
    • Add chopped bathua leaves, red chili powder, green chili, mango powder and garlic.
    • Now pour some water and knead to a soft dough.
    • Divide the dough into medium size balls, roll the dough into medium size rounds.
    • Place the paratha on a hot griddle, when the paratha turn light golden then flip the paratha apply ghee, flip again and apply ghee on this side too.
    • Press the pataha edges with a spatula so that they get cooked  both sides.
    • Serve hot with curd and home made pickle.


    • १५० ग्राम बथुआ साग
    • २/१/२ कप गेंहूं का आटा 
    • २ बड़े चम्मच सूजी 
    • १  बड़ा चम्मच बारीक कटा लहसुन
    • नमक स्वादानुसार 
    • १ छोटा चम्मच लाल मिर्च पाउडर
    • १ बड़ा चम्मच बारीक कटी हरी मिर्च 
    • १ बड़ा चम्मच अमचूर पाउडर 
    • तेल तलने के लिए 

    परोसने के लिए:-

    • दही 
    • अचार 


    • बथुए को साफ़ कर लें और पानी में अच्छी तरह से धो लें, बारीक काट लें। 
    • अब आटे में सूजी, नमक, लाल मिर्च पाउडर, अमचूर पाउडर, हरी मिर्च को मिलकर पानी की सहायता से मुलायम गूंध लें. 
    • कपडे से ढककर १५ मिनट के लिए रख दें। 
    • अब आटे को बराबर हिस्सों में बाँट कर लोई बनाएं और पराठे बेलें। 
    • तवे पर दोनों तरफ से तेल लगाते हुए गुलाबी हो जाने तक सेंक लें। 
    • दही, अचार के साथ सर्व करें।

    Thursday, January 4, 2018

    Shahi Tukda/ Double Ka Meetha /शाही टुकड़ा

    shahi tukda is a rich, creamy mugali bread pudding dessert recipe which is made from deep fried bread slices coated with sugar syrup and soaked with thickened milk garnish with dry fruits flavored with cardamom powder, rose water, some people add kevda water too.
    shahi tukda also known as double ka meetha, in ancient periods shahi tukda prepared with khameere roti the process  was the same.

    Preparation time:- 10 minutes

    Cooking time:- 40 minutes


    Type:- dessert