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Sunday, May 17, 2020


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

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


For base:-

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

For gravy:-

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

Recipe procedure:-

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


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

Monday, April 13, 2020


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

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


For Base:-

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

For Tadka:-

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

For serving:-

  • Green chutney

Recipe procedure:-

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


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

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

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

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

Tuesday, March 17, 2020

Kachnar/ /kachnar Kali/ buds Kebabas

It is not always the case that kebabs are made of chicken, fish or any other meat. If that's how would have been, what would have happened to us,  the Vegetarians. 😁

There are various types of veg  kebabs like hariyali paneer kabab, dahi ke kebab, soya kabab, paneer tikka kebab, kathal ke shami kebab, etc.
We can also make Kebabas using by lentil like masoor, chana or rajma.
I think making kebabs is my comfort zone.
When I see any vegetable, the first thought that pops in my mind is to make tikki or kebabs of it. 😋
My vendor bought for me these kachnar kali.
Usually in our family we make sabji but this time I have made kebabs.

Kachnar buds are found in season in local vegeatable markets.
You can also get the kachnar buds in parks.

For sabji first we boil it and then make it with rice paste along with spices but people make it in different ways.
I have never tried the flowers.

Preparation Time: 10 minutes
Cooking Time- 30 minutes
Serving:- 4
Type:- starter


  • Kachnar Kali 250 gram
  • Boiled Banana 1 no
  • Roasted chana powder 1tbsp
  • Salt as per your taste 
  • Red chili powder 1tsp 
  • Chopped green chili 1tbsp 
  • Chopped ginger 1tbsp 
  • Fine chopped onion 2tbsp
  • Cloves/laung 4
  • Cinnamon stick 1 piece
  • Bay leaf 1
  • Black pepper 1tsp
  • Cumin seeds 1tsp+1tsp
  • Coriander seeds 1tsp
  • Fennel seeds 1tsp
  • Dry mango powder 1tbsp 
  • Chopped coriander 2tbsp 
  • Desi ghee 3 tbsp
  • Green chutney for serving 

Recipe procedure:-

  • Firstly wash properly the buds and boil it in sufficient water.
  • Once it cools drain the water and chop them into fine.
  • Dry roast the clove, black pepper, Fennel, cumin and coriander seeds. 
  • Coarsely grinned it.
  • Heat ghee in a pan add cumin as they change the colour add ginger,  green chili and onion saute till tranculant. 
  • Now add chopped nuts, salt,  red chili powder mix it Lower the heat. 
  • Now add grated banana and spice powder 
  • Switch off the gas. 
  • Mix chopped coriander, chana powder and make Kebabas. 
  • Put them in fridge for 10 to 15 minutes. 
  • Shallow fry them on medium hot heat till they turn golden and crisp. 

  • You can use boiled potato besides banana.
  • Add spices as per your taste. 
  • I use whole spices you can use simple garam masala powder. 
  • We can use lemon juice instead of amchoor powder. 

Wednesday, March 11, 2020

Kali Gajar Kanji Popsicles

Many people make kanji for holi festival.
kanji is usually made from carrot or vada, a traditional recipe in north.
It is a tangy and healthy drink, good for digestion.
In my family no one likes it but I love it, so I always make it for myself.
And toady I made kali gajar kanji popsicles by using leftover kanji. I have added some spices and kept it to freeze. It tastes amazing.
Chatkare daar popsicles.

Preparation Time :- 5 minutes
Cooking Time-10 minutes
Serves :- 6 popsicles


  • Kali gajar ki  kanji 2 cup
  • Sugar powder 1tbsp
  • Lemon juice 1tbsp
  • Black salt 1tsp
  • Cumin powder 1tbsp
  • Chat masala powder 1tsp
  • Chopped mint leaves as required

Recipe procedure:-

  • Strain the kanji in a bowl.
  • Now mix all the ingredients together and 2 cup water. 
  • Add chopped mint leaves.
  • Pour the mixture into the popsicles mould
  • Keep in freezer for 4 hours.
  • Your popsicles is ready.


  • If you don't have kanji you can make it with  kali gajar. 
  • In that case peel wash and grate the carrot then make a fine puree by adding water, cook with sugar syrup for 5 minutes. 
  • Once it cools add all the ingredients and make popsicles. 
  • You can also add some grapes instead of sugar.

Sunday, March 1, 2020

Kali Gajar Hummus

Last night I had boiled chickpeas for dinner and had some leftover  so thought of making hummus using these chickpeas and Black Carrots after preparing some tahini. If you don't have Tahini available to make Hummus,  then you may use dry roast seasme seeds powder.
 Believe me, this black Carrot hummus has turned out to be very delicious.
Humnus is popular in the middle east and medetarian regions as well as in Middle Eastern cuisine  accross the globe.
Hummas is a dip or spread which is made from cooked chickpea along with garlic,  tahini, peprika cumin lejuice and olive oil.
Black Carrot has slight hint of earthy flavours and is somewhat similar to beetroot in terms of sweetness and cooks in as short time as 10 mins. If you wash the Black Carrots then peal and rewash them, it reduces it's sweetness by a bit and so it can be used in a savoury dish.
If you wanted to try more Hummus recipe do check mayuri's mango siricha hummus

Preparation Time:- 25 minutes
Cooking Time:- 20 minutes
Sarving:- 1 large bowl


  • I cup boiled chikpeas
  • 2 tbsp tahini
  • 1 large black carrot
  • Salt1/3  tak
  • 4 tbsp olive oil
  • 4 clove garlic
  • 1 tsp peprika powder
  • 1 tsp cumin powder
  • 1 tbsp lemon juice

For serving:-

  • Olive oil
  • Chili flax
  • Coriander leaves
  • Some roasted seasme seeds

Recipe procedure:-

  • Dry roast the Sesame seeds and keep aside for garnish.
  • Wash the carrot, peel and rewash it properly aand cut into lage pieces. Make sure to discard the hard middle part.
  • Now boil it for 10 minutes and switch off the gas.
  • Once it cools make a fine paste without water.
  • Add the boiled chikpeas,  garlic,  peprika powder, cumin and salt to blender add 1tbsp Oil and blend into smooth gradually add the remaining oil.
  • Transfer into a serving bowl. Mix carrot puree and lemon juice with  chikpeas mixture.
  • Mix it very well as keep it in the fridge.
  • Add olive oil,  chili flex, coriander and seasme seeds before serving.

Note :-

  • Here i have used chili flex for garnish you can use peprika powder.
  • Also you can use parsley besides coriander.

Wednesday, February 19, 2020

Kali Gajar Ki Burfi

There are three types of carrots which are most popular; Red, orange and black. Red and Orange carrots easily available but the black one is available only in winters and the purple/black carrot is found only in few parts of north india.
Red carrot halwa is more popular in north. Orange carrot usually used in chinese recipes.
And most popular dish using
black carrots is kanji.
Back carrot halwa is very popular dessert in uttar pradesh and you can buy it in few shops.
Black Carrots are more nutritious and tastier then red carrots.
Black Carrot halwa/kanji id cooked similarly to red carrots halwa. But it take less time.
Here I have made kali gajar ki burfi, hope you all like it.

Preparation Time-15 minutes
Cooking Time- 20 minutes
Sarving- 12 pieces
Type- Dessert
Author- Hem Lata Srivastava


  • Kali Gajar 1 kg
  • Sugar 1tbsp
  • Milk Made 2tbsp
  • Mawa 1cup
  • Ghee  2tbsp
  • Milk 1 cup
  • Coconut powder 2tbsp
  • Elaichi powder 1tsp
  • Chopped cashew nuts 2tbsp
  • Chopped almond 1tbsp
  • Chopped pistachio 1tbsp
  • Some chopped nuts for garnish.

Recipe Procedure :-

  • Peel, wash and grate the carrot.
  • Heat 1 tbsp ghee in a heavy bottom pan and add grated carrot. Fry until all the water evaporates. It will take 10 to 12 minutes. 
  • Now add milk and coconut powder then stir and cook until all the moisture evaporates. 
  • Mix grated mawa, sugar and milk made in a bowl. 
  • Now add this mixture to the cooked carrot, then add cardamom powder and nuts.
  • Turn the heat on low and cook until it becomes like a dough, then add remaining 1tbsp ghee. 
  • Switch off the gas. 
  • Grease a pan and pour the mixture and spread it equally. Sprinkle nuts on top
  • Cool it and cut into square shape.


  • You can skip the sugar and in that case add more milk made.
  • You can use milk powder besides mawa.
  • You can skip the coconut powder.

Tuesday, February 4, 2020

Shalgum Ki Tikki/ Turnip Tikki

Shalgum is a winter's special vegetable.
It is my favourite and I love to cook it with various other vegetable like shalgum-matar, shalgum-gibhi shalgum-aloo or gajar aur shalgum.
It is a root vegetable which belongs to radish family. The flavor is mildly sweet so it can be eaten raw in salad like radish or carrot.
People also make shalgum ka bharta which is absolutely delicious.
It is rich in fiber and helps to requlate our metabolism.
Here I have made shalgum tikki which has turned out to be delicious. I have used soaked chana dal as binding agent and also used some of my favorite spices like star anise and little amount of rose patels.
I am sharing the recipe with hopes that you all will like it and I am also planning some more interesting recipes by using this wonderful healthy vegetable.

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


  • Shalgum 1kg
  • Soaked chana dal 1cup
  • Chopped onion 1 large
  • Chopped ginger 1tbsp
  • Chopped green chili 2no.
  • Salt as per your taste
  • Red chili powder 1tsp
  • Black pepper powder 1tsp
  • Roasted cumin powder 1/4 tsp
  • Coriander powder 1tbsp
  • Cumin seeds 1tbsp
  • Hung Curd 1tbsp
  • Star anis 1
  • Rose petals 1tbsp
  • Garam masala powder 1tsp
  • Lemon juice 1tbsp
  • Desi ghee 1tbsp
  • Corrnflour 1tsp
  • Oil for frying

Recipe procedure:-

  • Boil the dal in 1cup water then blend it into a fine paste. 
  • Wash, peel and grate the shalgum and add salt. Keep it aside for 10 minutes then squeeze out the excess water.
  • Heat ghee in a pan and add star anise. Lower the heat and add cumin seeds. As the cumin seeds strat to crackle, take out and discard the star anise.
  • Add chopped onion, ginger and green chili and saute till onions becomes translucent.
  • Add grated shalgum. Stir and cook it till all the water has evaporated. 
  • Once it cools add all the spices along with dal paste instead of oil.
  • Now divide the mixture into equal portion and make tikki,  shallow fry them on medium heat till they turn golden and crisp. 
  • Serve hot with chutney. 


  • You can add boiled and mashed potato. 
  • Adjust the spices as per your taste. 
  • No need to add salt in the mixture because we already added salt in grated shalgum.

Monday, January 13, 2020

Kodo millets beetroot paniyaram

Kodo millet is an annual grain which grows up to the height of approximately 4 to 5 feet.
Kodo millet is a nutritious grain and very good substitute of normal rice and wheat. This grain varies in colour from light red to dark grey.
It is a great substitute for people who are allergic to/want to avoid gluten.
It is rich in vitamins,  folic acid and minerals like calcium, zinc and magnesium.

Preparation Time:-
For soaking:- 4 hours
For fermentation:- 2 hours
For chopping:- 15 minutes
For cooking:-20 minutes
Recipe type :-snacks
South indian


  • Kodo millets 2 cup
  • Samak rice  1 cup
  • Dhuli urad Dal 1/2cup
  • Semolina 2tbsp
  • Salt as per  taste
  • Grated beetroot 1/2cup 
  • Fresh green peas 1cup
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Chopped coriander
  • Chopped beans 1/2 cup
  • Curd 1/2 cup
  • Red chili powder 1tsp
  • Oil

For tampering:-

  • Oil 1tsp
  • Mustard seeds 1tbsp
  • Chopped curry leaves 1tbsp
  • Chana dal 1tsp
  • Chopped dry red chili 1tsp

For serving:-
Coconut chutney

Recipe procedure:-

  • First we need to soak kodo millets,  urad dal and samak rice For 4 hours.
  • Now drain the water and make a fine paste.
  • Crush the green peas. Dry roast the Semolina.
  • Now mix salt, green chili,  coriander, ginger, chopped beans, peas, beetroot   red chili powder, curd, Semolina and oil, mix it well keep aside for 2 hours.
  • Heat a tadka pan add 1tsp oil, add mustard seeds curry leaves, chana dal and red chili switch off the gas  pour the tadka in the prepared mixture.
  • Heat paniyaram pan over medium heat and freeze each dent with a little oil. Pour a ladleful of batter in each dent,  drizzle oil over and cook for 4 to 5 minutes or till the underside is done.
  • Open the lid and turn over using a wooden spoon and drizzle little oil and continue to cook for 4to 5minutes or until both sides are evenly cooked.
  • Prepare more paniyaram similarly.
  • Serve hot with chutney.

Recipe Notes:-

  • You can skip the Semolina. 
  • Add more vegetables as per your choice. 
  • You can also add some grated coconut. 
  • You can make uttapam with the same batter.