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Friday, August 30, 2019

Nari ka saag/ kardi ka saag/water spinach

Nari, kardi or water spinach saag is a seasonal leafy  veggitable which is usually available around July - August.
This saag needs a thorough cleaning as it may be infected with micro insects thriving in monsoons.
Nari saag is commonly sowed on the coast around lakes or rivers which is why chances of it being infected with micro insects are high, however now days it's also being sowed in farms where it is more likely to remain insect free.
I remember the good old days of my childhood when we use to consume it for our breakfast with paranthas.
This saag is also very popular for it's special place in pooja (harchath) where it is consumed  with tinni pasai rice & curd amd it tastes amazing.
With the advancement towards nuclear family culture and also because only few have a taste for it, nari saag is rarely available and prepared at home.
It is easy to cook and you can also make nari saag paranthas.
all kinds of saag must be thoroughly washed.

                     Tinni pasai ke chawal 

Preparation Time:- 20 minutes
Cooking Time:-10 minutes
Serves:- 4


  • A medium bunch of nari ka saag
  • 1tbsp fenugreek seeds
  • 2tbsp chopped garlic
  • 2 whole red chili
  • Salt to taste
  • 1tbsp  mustard oil

Recipe prrocedure :-

  • First you need to clean the saag very carefully.
  • Once all the leaves cleaned wash it through the running water at least 3 to 4 times.
  • Put the saag in a strainer for 5 minutes as all the water drain.
  • Now cut the saag .
  • Heat Heat oil in a kadhai add methi dana as they crackle add garlic stir until brown add broken red chili and saag, mix it well add salt again giive a stir.
  • Cover and cook on medium heat till it done.
  •  Make sure that all the water evaporate.
  • Serve hot with paratha or chapati.


  • Always choose fresh saag.
  • Clean and wash properly.
  • You can add diced potatoes as per your choice.
  • It can be served with steamed rice. 

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Wednesday, July 31, 2019

Lahsun Ka Achar / Garlic Pickle

To prepare the garlic pickle there is no need for lot of ingredients.
Quick and easy to make garlic pickle can be serve with dal chawal,  stuffed parathaa or kachori.
I always add little sugar in my pickles which makes it more tastier.

Garlic is an herb very low in calories, saturated fats, and sodium.
Raw garlic is rich in the allicin compound and effectively prevents LDL (bad) cholesterol from oxidizing.
 garlic is not only a delicious and aromatic substance used in cooking, but it also boosts our health.

Preparation Time:- 25 minute
Cooking Time:- 10 minute


  • 1 kg garlic
  • 2 tbsp salt
  • 1tbsp turmeric powder
  • 1 tbsp red chilli powder
  • 2 tbsp fennel
  • 1tsp methi Dana
  • 2tbsp vinegar.
  • 1tbsp kalaonji/ onion seed
  • 1tsp grated jaggery 
  • 1/2 tsp black pepper powder
  • 4 tbsp mustard oil

Recipe Procedur:-

  • Peel the garlic, spread on a pepper and leave them for 1 hour.
  • Dry roast the fennel and methi Dana and grind into coarse powder.
  • Heat oil and switch off the gas, once it cools add turmeric powder.
  • Take a large bowl and mix all the ingredients together.
  • Mix well transfer to a jar, put the jar in sunlight for couple of days.
  • Pickle is ready.


  • You can skip the sugar as per your choice.
  • Add mustard powder besides vinegar.
  • Vinegar prevents it from fungus.

Friday, July 12, 2019

Jamun shikanji

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.
We make manu recipes by using jamun fruit like jamun panna,  jamun ice cream  jamun halwa or jamun shikanji.
Here I have made jamun shikanji. Tasty delicious and refreshing shikanji which you can serve as a welcome drink .

Preparation Time:- 05 minute
Cooking Time:- 20 minute
Serves :- 6
Recipe Type:- Beverage


  • Jamun 1/2 kg
  • Salt 1tsp
  • Sugar 2 tbsp or to taste
  • Black salt 1 tbsp
  • Roasted cumin powder 1tbsp
  • Lemon juice 2tbsp
  • Black pepper powder 1/4tsp
  • Chat masala powder 1tsp

For garnishing:-

  • mint leaves
  • Ice cubes

Recipe procedur:-

  • Take a airtight jar add jamun and salt shake it well for 5 minutes.
  • Open the lid you can see that the seeds and pulp is separates.
  • Add 2 glass water and strain the juice.
  • Now add all the ingredients and shake it well.
  • Keep it in the fridge.
  • Before serving add ice cubes .
  • Garnish with mint leaves and serve chilled.


  • Always choose the soft jamun
  • You can skip the black pepper powder as per your choice.
  • You can make the jamun popsicles with s

Monday, June 17, 2019

Kathal Biryani

I personally love jack fruit and often use the small one as it has less seeds. The right balance of masala gives it a meaty taste. It has meaty texture, and it is a great option for vegetarians

Various dishes can be made from Jack fruit, it could be both sweet and savory and seeds of it can also be used.
The taste of seeds is similar to water chestnut.

Jack fruit peeling and cutting is a great task so when you peel the Jack fruit apply some oil in your hand and also on to the knife.

We can make starter also by using Jack fruit like Kebabs,  tikki or pakoda.

Here I have made kathal biryani by using small Jack fruit which is called kathari.

We can not consider it as one pot meal because the procedure of biryani  needs two to three pots like for marination, cooking of vegetables, onion frying n all . 
One pot meal means which dish we make in a pot like pulao,  khichdi, dal Dhokla or dal dulha etc.

Preparation Time :- 15 minutes
Cooking Time :- 35 minutes
Serves :- 4
Author:- Hem Lata Srivastava 


For Kathal :-

  • 1/2 kg kathal
  • 1 chopped onion
  • 1 tbsp ginger, garlic paste
  • 1/4 cup curd
  • 1 tsp salt
  • 1tsp Cumin seeds
  • 2 tsp red chilli powder
  • A pinch of cinnamon powder
  • 4 cloves
  • 1tsp green cardamom powder
  • 1 tsp turmeric powder
  • 1 tbsp lemon juice
  • Oil

For Rice :-

  • 2 cup basmati rice (I use India gate)
  • Salt to taste
  • 6 no. Black pepper
  • 4 no. Cloves
  • 1 stick cinnamon
  • 1tbsp cumin seeds
  • 2tbsp  coriander seeds
  • 2 tbsp fennel
  • 2 bay leaves
  • 4no. Whole dry red chilli
  • 1 piece mace
  • 2 no. Black cardamom

For layering:-

  • 2 large Sliced onions
  • Oil for frying
  • 50 gram butter
  • 1 tbsp green cardamom powder
  • Mint leaves
  • 1tbsp saffron
  • 2 tbsp milk

For serving:-

Garlic/ Burrani raita or plain yogurt


  • Wash and soak the rice.
  • Soak the saffron in milk.
  • Peel and cut the kathal into medium sized pieces.
  • Heat oil in a pan and fry the jack fruit pieces until light golden then keep out on the absorbent paper.
  • Now add cumin seeds in the remaining oil and when they change their colour, add whole spices and fry for couple of minutes then add chopped onion.
  • Fry till onions become translucent then add ginger garlic paste and fry for another 2-3 minutes then add turmeric powder, red chilli powder and salt stir and mix well.
  • Add Jack fruit and mix well with spices then add 1cup water and lower the heat, cover and cook till it is done.
  • Open the lid add whipped curd, lemon juice and mix well. Cook for 5 minutes on medium high heat.
  • Switch off the gas. Keep aside.
  • Boil 4 glass water with all the ingredients that are mentioned in rice preparation on medium heat for 15 minutes.
  • Now strain the water and cook the rice in this water till rice is cooked upto 80%.
  • Heat oil and fry the sliced onion till golden.
  • Take a heavy bottomed pan and butter it with ghee then put the cooked rice first and over it spread Jack fruit then fried onions and sprinkle the cardamom powder and saffron, Repeat the process.
  • Cover the pan.
  • Switch the gas on and Put the pan on a tava.
  • Lower the heat and let it cook for 5 to 8 minutes.
  • Garnish with mint leaves,  serve hot with raita or plain yogurt.


  • Add spices as per your taste. 
  • Use small jack fruit as it has very few seeds and it gets mixed well with spices.
  • We make "Burani"raita you can make any type of raita.

Friday, May 24, 2019

Zaffrani nuts and berry pulao

I present my third recipe adhering with the rules of the healthy food community and making it kids centric.
I made zaffrani nuts and berry pulao using my third ingredient saffron.
Saffron is the most expensive ingredient. Usually used in dessert,  biryani pulao, and mugai dishes.
It has many beneficial properties. It prevents hair loss and support respiratory health.
It is rich in potassium a key element in maintaining a healthy heart.
I have used brown rice which is unrefined and unpolished whole grain.
It is rich in essential minerals like magnesium,  iron, zinc, calcium etc . Ut prevents to diabetes.

Puremart  Is an approach to provide a healthy lifestyle.
It is indeed a special feeling to be selected to review a brand that believes in and sells organic and healthy products.
Thank you #puremart KuKClean , Kirti Yadav  Parinaaz Marolia for considering me for this campaign and also Muddy Puddle Consulting Services Consulting Services Consulting Services in association with Pure mart India.

As brown rice does not have much flavour thus before preparing pulao soak the brown rice for 4 hour and boil it with salt, black pepper, cinnamon,  cloves, saffron and almonds cashew nuts paste that gives it nice aroma and makes it tastier.

Soaking Time:- 4 hour
Preparations Time:- 15  minutes
Cooking Time:-20 minutes
Serves:- 4


  • 2 cup brown rice
  • 1 large sliced onion
  • 4 tbsp rice bran oil
  • 1 cup mix berries
  • 2 tbsp cashew nuts
  • 1tbsp pumpkin seeds
  • 2tbsp raisins
  • 1tsp black pepper powder
  • 1 stick cinnamon
  • 4 cloves
  • 1 tbsp almond cashew paste
  • 1tbsp chiraonji
  • 2 tbsp coconut milk
  • 1 tbsp saffron
  • 1tsp grated gud
  • Salt to taste

For serving:-

  • Algaja
  • Sliced cucumber

Recipe procedure:-

  • First we need to soak the rice for 4 hours.
  • Now heat oil in a pan and fry the onion until light golden.  Keep it out in a  plate.
  • Boil the rice with salt, black pepper powder,  saffron,  nuts paste, cinnamon, coconut  milk and cloves till it is done up-to 90% then switch off the gas.
  • Heat 1tsp of oil and fry cashew nuts, raisins and pumpkin seeds on very low heat.
  • In another pan put gud, 2tbsp water, nuts,  1/4 tsp salt and berries cook them on medium hot heat for 5 to 6 minutes.
  • In a heavy bottomed pan first place the cooked rice then spread berries mixture and  caramelized onions.
  • Repeat the process until the mixture gets done.
  • Add 2tbsp water put the pan over the heat for 5 minutes.
  • Serve hot with algaja and cucumber.


  • As perthe rules I have used rice bran oil but you can use butter or ghee.
  • Here have I added gud but you can use honey, sugar or any other sweetener.
  • You can use carrot,  green peas also.
  • Simply sliced onions flavoured with salt black pepper,  little cumin powder and lemon juice is called algaja.
  • You can serve it with curd .

Wednesday, May 22, 2019

Polenta bite with prunes sauce

Here is my second post, by using prunes along with the rules of the healthy food community and kids centric.
 I have made polenta bite which is served with prunes sauce.
Pure mart is an approach to provide a healthy lifestyle.
It is indeed a special feeling to be selected to review a brand that believes in and sells organic and healthy products.
Thank you Puremart, KuKClean , Kirti Yadav   Parinaaz Marolia for considering me for this campaign and also Muddy Puddle Consulting Services Consulting Services in association with Pure Mart India.

Prunes is dried form of plums. They are rich in antioxidants which prevent the onset of chronic illness like cancer.
Prunes are an excellent source of iron, zinc and copper. It has high quantity of vitamin c which helps to improve the immune system.
These prunes are hand picked and of 100% trusted quality.

Preparation Time:- 10 minutes
Cooking Time:- 25 minutes

Ingredients For prunes sauce:-

  • 1 cup hand picked prunes
  • 1 cup pineapple juice
  • 1/2  cup  coconut malai
  • Pinch of Black salt
  • 1 green chili
  • 1tsp black pepper powder
  • 1tsp dry mango powder

Ingredients for mushrooms:-

  • 1 packet button mushroom
  • 1tbsp chopped garlic
  • 1tsp chili powder
  • 2tbsp tomato puree
  • 1/2 cup thick coconut milk
  • 1tsp oil

Ingredients for polenta base :-

  • 2 cup polenta (cornmeal)
  • Salt to taste
  • 1tsp black pepper powder
  • 1tbsp rice bran oil
  • 1tbsp chopped coriander
  • 1 chopped green chili
  • 1tbsp lemon juice
  • Oil for frying

For serving:-

  • Cabbage
  • Mint leaves

Recipe procedure -

Prunes sauce:-

  • Coarsely blend the prunes and cook them with pineapple juice till it is reduced to just half of it's original quantity.
  • Blend the coconut malai with green chili into a fine paste.
  • As the pineapple juice is reduced add coconut paste, black salt, balck pepper powder and dry mango powder.
  • Cook for 5 minutes and switch off the gas.

Mushroom :-

  • Wash and cut the mushrooms into small pieces then boil them and drain the water.
  • Heat oil in a pan add chopped garlic and stir, then quickly add tomato puree,  salt, red chili powder and mix it well.
  • Cook on medium hot heat for 2-3  minutes.
  • Now add mushrooms and coconut milk, then cook it till all the moisture evaporates.  Switch off the gas. Keep aside.

Polenta base:-

  • Boil 4 cup water with salt,  black pepper powder,  coriander leaves, chili and oil.
  • Now add polenta and cook it till it becomes like halwa consistency..
  • Switch off the gas add lemon juice mix it well.
  • Pour the mixture into a greased thali, spread equally.  Let it cool.
  • Now cut into rounds
  • Heat a pan add oil and shallow fry them on medium hot heat till they turn light golden and crisp.

Serving :-

  • Cut the cabbage with the help of a cookie cutter.
  • Place the polenta base and put cabbage on top then place the mushrooms on it .
  • Garnish with mint leaves
  • Serves hot or chilled with prunes sauce


I use rice bran oil you can use any oil or butter.
I use coconut malai in prunes sauce you can use normal cream .
If you dont have polenta you can make it with makki ka aata .

Sunday, May 19, 2019

Walnut mango smoothie

I made this smoothie as I received a packet of walnut from pure mart for the product review.

#puremartindia #kukclean #healthyrecipes

keeping in mind the rules of the healthy food community and delicious for kids too I have made walnut mango smoothie

Pure mart is an approach to provide a healthy lifestyle.

It is indeed a special feeling to be selected to review a brand that believes in and sells organic and healthy products.

Thank you Pure Mart and #KuKClean, #Kirti Yadav,  #Parinaaz Marolia for considering me for this campaign and also Muddy Puddle Consulting Services in association with Pure Mart India.

Here I have used the first ingredient walnut.
Walnuts areconsidered to be the top nuts for brain health. They are a rich source of vitamin C, B vitamins (vitamin B6, thiamin, riboflavin, niacin, pantothenic acid, and folate), vitamin E, as well as minerals such as calcium, iron, magnesium, potassium, sodium, and zinc.

Walnuts are also rich in omega 3 fatty acids that have been shown to help improve heart health.
I also have used saffron that has beneficial properties too.
Saffron is rich in carotenoids, which contribute to its anticancer properties. And it is also good for bosting memory and is a good pain reliever too.

Adding coconut milk and oats as the base. And for sweetness I have used dates paste which is healthier thank refined sugar.

 Will recommend you to definitely should look at #puremartindia to order healthy products!!!

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

Ingredients -

1 piece mango
20 piece walnut
2 tbsp date paste
1 tsp oats
6 thread kesar
1 large coconut
Walnut for garnishing

Recipe procedure:-

First we need to make coconut milk so grate the coconut and blend it with water then strain and keep the milk aside.

Soak the kesar in little coconut milk and keep aside.

Now peel and roughly chopp the mango .

Dry roast the oats and grined them into fine powder.

Now blend the mango with Oats powder,  date paste and walnut then add it all to coconut milk.

Mix all the ingredients well.

Keep in fridge for 1 hour.

Garnish with walnut and serve chilled.

Note :-

You can also use jaggery besides date paste.
Add more walnut for extra crunch.

Thursday, May 2, 2019

Kathal ke beej ke Kebabas

One of my favorite vegetable is jack fruit and also its seeds. This is why I love to cook its seeds in different ways like with rice paste or as a curry and today I have made kebabs of jack fruit seeds which have turned out to be delicious.

It is not easy task to use jack fruit seeds but when you want something interesting you have to put in efforts.

I always love to make Kebabas or tiķki.

Thought Jackfruit seeds not available easly but my vender brings it for me from badi sabji mandi.

Usually we make jack fruit seeds combined with soaked rice paste along with spices,  onion ginger garlic paste .

Some time we also make it with hari moong dal or normal dry sabji.

But here I have made kathal seeds Kebab. Love to share it with you guys.

In this recipe I have used raw banana instead of potato but you can use potato .

Preparation Time: 10  minutes

Cooking Time:- 20 minutes

Serves:-4 to 5


  • 1/2 kg jack fruit seeds
  • 2 raw banana
  • 1 tbsp Roasted chana powder
  • Salt to taste
  • 1 small piece Cinnamon
  • 4 clove
  • 1/2 mace
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 4 black pepper 
  • 1black cardamom 
  • 4green cardamom 
  • 1tsp rose petals 
  • 1 large onion sliced 
  • 1tsp ginger paste 
  • 1tbsp chopped green chili 
  • 1tsp Red chili powder 
  • 1tbsp lemon juice 
  • 1tbsp almond powder 
  • Chopped coriander leaves 
  • 1tbsp ghee
  • Oil for frying 
  • Green chutney for serving 

Recipe procedure:-

  • First you need to boil the seeds because they are very hard.
  • Wash and boil the seeds for 15 minutes.
  • Wash and boil the banana separately. It take 10 minutes also
  • Cool and peel the skin of seeds and banana.
  • Now grate the banana and keep aside.
  • Blend the jackfruit seeds to a fine paste  don't add the waiter.
  • I blend in sil batta .
  • Heat oil and fry the sliced onion till golden and keep out in a absorbing paper.
  • Dry roast the whole spices on medium heat till they leave the aroma and blend into fine powder.
  • Heat ghee in another pan add jack fruit seeds paste,  salt, red chili powder, ginger paste and green chili .
  • Stir and mix it well add banana and mix well,  switch off the gas.
  • Once it cools mix all the ingredients together add fired onion, almond powder chana powder, lemon juice and coriander leaves. Mix well divide the mixture into equal portion.
  • Make kebaba and shallow fry them on medium hot heat till they turn golden and crisp.
  • Serve hot with chutney.


  • Almond powder gives it to a nice royal texture.
  • If you don't have  no almond powder just soak 5 to 6 almond in warm water and blend with jack fruit seeds.
  • You can increase the spices as per your choice.
  • You can also add dry mango powder besides the lemon juice.
  • If seeds are hard boil for 5 minutes more.

Saturday, April 27, 2019

Kyunti ki dal/ क्यूँटी की दाल

In our family we make kyunti ki dal with the mixture of chana dal and urad chilka dal.  This dal is to be soaked before cooking. Post soaking, just add salt and cook.
Temper with garlic heeng and dry red chili.
In summers we sometimes add fresh raw mango.
Other days we add dry mango slice to give it nice sour taste.  Kyunti dal best goes with chapati along with "algaja" and red chili pickle.
Some people make it with tuar dal but we always use chana dal to give it to creamy texture  I never add turmeric powder. Add Just simple salt and red chili powder.

Dal :- Chana and Urad chilka

What is algaja :- Algaja is a simple onion salad. thinly slice the onion and add lemon juice, salt, black salt, roasted cumin powder, black pepper powder, chopped green chili and chopped coriander leaves.

Preparation Time:- 15 minutes
Cooking Time:- 20 minutes
Serves:- 4

Ingredients -

  • 1 cup urad chilka dal
  • 1 cup chana dal
  • 1 tsp red chili powder
  • Salt to taste
  • 1 tsp mustard oil 
  • 8 garlic clove
  • 2 whole red chili
  • 2 to 3 sliced fresh raw mango
  • 1tsp heeng
  • 1 tbsp ghee
  • 1/2 tsp red chili powder

Recipe procedure:-

  • wash and soak the dal for 15 minutes.
  • Transfer the dal in pressure cookar along  with 2 glass of water and put on gas .
  • After a boil  discard the dirt on the top, and add salt, mustard oil and red chili powder,  cover and cook. 
  • After a whistle lower the heat and cook for 10 minutes.  Switch off the gas. 
  • Once it cools open the lid and add mango slices then mix well and cook again for 5to 8 minutes. 
  • For tadka - 
  • Heat ghee in a pan add chopped garlic and fry until garlic gets little crisp & golden, add heeng and broken red chili. 
  • Switch off the gas then add pinch of red chili powder. 
  • Reserve some tadka for garnishing and mix the remaining tadka to cooked dal. 
  • Serve hot with chapati or rice  along with "algaja" and red chili pickle.


  • Ensure that the dal has thick consistency. 
  • You can add turmeric as per your choice. 
  • If you don't have fresh mango add dry mango slice which is easily available in grocery stores. 
  • You can also add lemon juice besides mango slice.
  • Mustard oil gives it nice aroma and speeds up the cooking process.

Tuesday, January 15, 2019

Kali Gajar / Black Carrot Ka Halwa

As the years pass by, a lot has changed in regards to farming. There was a time when certain veggitables were available in specific season only and some were available in certain states only. Now in the modern times most veggitables are available accross the seasons through out the nation. However, a few veggitables are still rare to find outside their season and their place of origin. One of the such veggitable is Black Carrots, available in winter season at certain locations only. 

Black Carrot Halwa is a Royal Cusine Dish originating from U.P. There are few old shops in Lucknow where in winters one can still buy the Black Carrot Halwa. 

Black Carrot is highly rich in antioxidants and helps to boost the immune system of our body.   In few northern regions people drink the black carrot kanji as it is good for digestion.

Black Carrot Halwa is slightly more delicious than the red carrot halwa and it is a dark shade of red and not black per say.
Black carrots are also suitable for salad,  pickle, juice and  kanji. Here I made Kali gajar ka halwa. 

Preparation Time :-10 minutes 
Cooking Time :- 15 minutes 
Serves :- 6 person 
Recipe Type :- dessert 

Ingredients :-
  • 1 kg Kali Gajar 
  • 2tbsp sugar 
  • 1/2 cup milk 
  • 1tbsp ghee 
  • 2 tbsp mava 
  • 1tap cardamom powder 
  • 10 soaked  almonds 
  • 10 cashew nuts 
  • 8-10 pistachio 
  • Pistachio and silver for garnishing. 

Recipe Procedure :-

  • Peel and wash the carrots properly. 
  • Now grate them finely. 
  • Heat ghee in a pan add grated carrots, cook for 5 to 6 minutes.
  • Now add sugar and milk,  Turn the heat on high as the the water evaporates. 
  • When all the mixture gets thickened add mava, chopped nuts and cardamom powder,  Mix well and switch off the gas. 
  • Garnish with silver and pistachio serve hot. 

Note :- 
  • You can add milk powder instead of mava. 
  • Add sugar as per your taste. 

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