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Sunday, December 6, 2020

Gahat Dal Paratha


Paratha are one if the most popular unleavened flatbread in the indian subcontinent. Made with wheat flour dough on a tava by frying or shallow frying.
It can be plain or stuffed. 
Most popular is aloo paratha.
There is are many varieties of stuffed paratas like aloo, paneer, pyaz, mooli and many more. 
When we use leafy vegetables like palak, bathua, methi we kneed it with flour that's gives it nice crispy and crunchy texture. 
But for stuffing we make a mixture and stuff it in small balls then roll it and make paratha. 
Dal Paratha are very healthy.
Dal is rich in protein. Gahat dal has many nutritious values.
Gahat dal is also known as kulath ki dal and in english it is called horse gram. 
It is highly beneficial for removing kidney stones.
You can make simple dal like whole masoor. But I love to make something different so made paratha by using this dal.
Onion is optional  you can make it without onion and garlic I always love to add some chopped garlic in my stuffed paratas.

Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
Serves :- 4 
Recipe Type:- Bread
Author :- Hem Lata Srivastava

Ingredients :-

For Dough ;-
  1. Wheat flour 2 cup
  2. Salt 1 tsp
  3. Ajwain/carom seeds 1 tbsp
  4. Milk 1/2 cup
  5. water as needed 
  6. Oil 1 tbsp

For Stuffing :-

  1. Gahat dal 1/1/2 cup
  2. Chopped onion 2 tbsp
  3. Chopped green chili 1 tbsp
  4. Chopped ginger 1 tsp
  5. Chopped garlic 1 tbsp
  6. Chopped coriander leaves 
  7. Salt to taste
  8. Red chili powder 1 tsp
  9. Crushed coriander seeds 1 tbsp
  10. Amchoor powder/dry mango powder 1 tsp
  11. Pickle masala 1tbsp (optional) 
  12. Ghee 1 tbsp
  13. Cumin seeds 1 tsp
  14. Oil or Ghee for frying

For serving ;-
  1. Chutney
  2. Dahi

Recipe Procedure ;-
  1. Soak the gahat dal for 3 to 4 hours
  2. Now add the dal in pressure cooker with a cup of water, cook for 1-2 whistle switch of the gas.
  3. Once it cools drained out the dal in strainer so that all the moister drained out.    
  4. Now mash it with potato masher or grinned it.
  5. Heat ghee in a pan add cumin seeds let them crackle add chopped ginger, green chili, garlic and onion, saute till it turns slightly golden add dry spices mix it well switch off the gas. allow to cool the mixture.
  6. Meanwhile dived the dough into small size balls, roll it well between your palm.
  7. Now roll it out a small circle put a spoon full mixture and seal it carefully. make a neat stuffed ball.
  8. Dust the rolling board and roll the stuffed ball with the help of rolling pin gently.
  9. Fry the paratha with oil or ghee until both sides cooked well.   

  1. Onion, garlic  is optional.
  2. If you don't have soaked dal just boil it with salt  and a pinch of soda for 15 minutes.
  3. I always add little milk in my paratha dough which makes it more soft.

Friday, November 6, 2020

Singhade/Water Chestnut Galouti Kebabas

Singhda fruit is commonly  seen in north eastern part of India. The fruit is in green color and grown in temporary flowing water and it tastes slightly sweet.

It has many beneficial properties like its high in fiber, rich in vitamin b, zinc, potassium, iron and  calcium, it acts like a coolant for our body.

We can make sabji, halwa,chat, salad, tikki and many more dishes by using fresh singhda 

Usually we make poori, paratha or cheela using singhada flour.

here i made sighada galouti by using fresh singhada.

Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack

Ingredients :--

  1. 1 kg water chestnut/ singhada
  2. 2  tbsp roasted chana powder
  3. Salt as per taste
  4. Chopped green chili 1 tbsp
  5. Chopped ginger 1 tbsp
  6. Chopped onion 2 tbsp
  7. Chopped coriander 2 tbsp
  8. Red chili powder 1 tsp
  9. Coriander powder 1/2 tsp
  10. Cinnamon 1 piece 
  11. Cloves 4
  12. Black pepper corn 4
  13. Black cardamom 1
  14. Green cardamom 2 
  15. Ghee 1 tbsp
  16. Oil for shallow frying 

Recipe Procedure:--

  • First we need to wash the singhada properly, then peel and boil it. Allow to cool and peel it.
  • Now drain out the excess water and grinned in a mortar passel or use Sil Batta .
  • Dry roast the whole spices and grinned into fine powder. keep aside.
  • Heat ghee in a pan add cumin seeds let them crackle add ginger, green chili and onion fry until light golden, add singhada, spices powder, red chili powder, coriander powder and salt, Mix it well and fry the mixture for 5 to 8 minutes. Switch off the gas.
  • Once the mixture gets cool make kebabs and shallow fry them on to a tava or a non stick pan using oil or ghee till golden,
  • Serve hot with green chutney and grated radish and sliced onion along with lemon veges.


  1. Do not use mixer grinder other wise the singhada gets runny.
  2. Add spices as per your taste or choice.
  3. you can add roasted gram flour besides chana powder.

Thursday, October 15, 2020

Dal Sultani/ Lucknowi Dal

Dal Sultani is one of the staple food prepared during the time of Muga empire. It is made from Arhar/Toor dal simmered with milk, cream and yogurt which makes it a rich dish.

Flavored with some whole spice paste.

There are very few ingredients needed to prepare it. But yes effort is there which makes it delicious. 

This Dal also known as Lucknowi Dal.

Some time ago I saw this recipe on TV show and quickly I thought to make it. 

I make it for myself I as don't want wait for any occasion to make it.  

The ingredients that are needed for this recipe always available in your kitchen. 

For Dal Sultani we need Arhar dal which also known as Toor dal.

For richness we need fresh cream you can also use fresh Malai .

For flavoring - clove, mace, green cardamom.

If you are a health conscious person, use coconut cream or coconut milk or low fat milk.

Preparation Time:-10 minutes 

Cooking Time:- 25 minutes 

Serves:- 4

Author:- Hem Lata Srivastava 


  1. 2 cup Arhar/toor dal 
  2. Salt as per taste
  3. Red chili powder 1 tsp
  4. Turmeric powder 1 tsp
  5. Chopped ginger 1 tbsp
  6. Chopped green chili 1 tsp
  7. Chopped garlic 1 tbsp
  8. Chopped onion 2 tbsp
  9. Cumin seeds 1 tsp
  10. Curd 1/2 cup
  11. Fresh cream 2 tbsp
  12. Milk 1/2 cup
  13. Dry red chili 2 no.
  14. Cloves 4 no.
  15. Green cardamom  2 no.
  16. Coriander leaves 

For Dhungar :-

  1. Betal leave 1 piece 
  2. Charcoal 1 piece 

Recipe Procedure:-

  1. Wash and soak the Dal for 5 minutes.
  2. Now add it in pressure cooker with 2 cup water, after a boil discard all the dirt which comes on the top.
  3. Add salt, red chili powder and turmeric.
  4. Cook the Dal on high for one whistle then simmer the gas and cook it for 5 minutes. Switch off the gas and let the pressure release.
  5. Meanwhile mix milk, curd, saffron and cream and pass it through a muslin cloth then keep aside. Make a fine paste with cloves and green cardamom.
  6. Open the lid, drain off any water that remains.  Mash the dal and mix the paste and curd mixture with the dal.
  7. Heat ghee in a tadka pan, add cumin seeds and as the change the color add ginger, garlic, green chili and onion then saute till onion get slightly brown.
  8. Reserve some for garnishing, add the tadka to the cooked dal and mix it well.
  9. Now burn the charcoal piece and place a betel leaf on to the dal put the burnt charcoal piece on betel leaf and pour 1 tsp ghee then instantly cover itand leave it for 5 minute.
  10. Garnish with coriander leaves and some reserve tadka. Serve hot with Rumali Roti or some boiled rice along with salad.


  1. Add spices as per your taste or choice.
  2. You can use fresh malai besides fresh cream.
  3. I always discard the dirt but you can avoid that step.
  4. You can use spice powder besides paste.
  5. I always add red chili powder when I cook the dal as it gives it a nice aroma and color. 
  6. The consistency of the dal should be thick .

Friday, August 14, 2020

Bhutte ki kees

Bhutte ki kees is a very famous street food from indore. Traditionally it is made from fresh and soft corncob.

"Kees" means grated so it is basically grated corn snack.

It is a cereal grain which was first grown by people in ancient Central America. It is now the third most important cereal crop in the world.

Bhutta/corncob has 125 to 150 calories. It is a power pack with fibre . It helps to keep our digestive system healthy.

You can simply roaste and eat. Use in your salad, curry also make pakoda form it.
Maize flour can be used in various dishes.
You can also make halwa or kheer as well.

I tried to make it 2-3 times and at the last it turned out to be perfect in taste and texture.  Here I am sharing a healthy and delicious bhutte ki kees recipe.

Traditionally some jeeravan masala is added which enhances the taste.

If you don't have the famous indori jeeravan masala powder then you can add some chat masala as per your taste.
I garnishished it with pomogrante seeds, which is optional.
It is  easy to make at home.

You need very few ingredients. It is a quick delicious snack recipe and you can make it for any occasion like kity party etc.

If you don't have fresh corn you can make it with corn kennel, just grind it to a paste and use the same.

The bhutte ki kees is a 'no onion garlic' stir fry dish.

For serving, you need some chopped coriander leaves,  grated coconut, lemon juice and some chat masala.
Always choose soft milky corn of the cob.
I had it once when I visited indore, the taste was awesome.

Preparation Time:- 10 minutes
Cooking Time:- 20 minutes
Serves:- 4
Recipe Type:- snacks
Cuisine:- Indian
Author:- Hem Lata  srivastava


  • Corncob 4 number
  • Milk 1 cup
  • Salt as per taste
  • Mustard seeds 1tsp
  • Cumin seeds 1tsp
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • Turmeric powder 1/2tsp
  • Red chili powder 1tsp or to taste 
  • Sugar 1/2tsp
  • Heeng 1/4tsp
  • Ghee 1tbsp

For serving:-

  • Lemon juice
  • Grated coconut 
  • Chopped coriander leaves
  • Pomogrante seeds (optional)
  • Chat masala

Recipe procedure:-

  • Remove the husk and Grate the corncob (not the center hard portion) keep aside.
  • Heat ghee in a pan add cumin and mustard seeds as they crackle add heeng, green chili,  ginger saute add turmeric powder and red chili powder. Make sure that the spice powder do not get burnt so keep it on low heat.
  • Stir and Mix well Now add grated corn paste and  sugar.
  • Mix with all the spices add milk  .
  • Cover the pan with lid simmer and cook till it becomes little thick.
  • Switch off the gas.
  • Transfer to a serving bowl top with some grated coconut,  add coriander leaves drizzle some lemon juice.


  • If you don't have corncob use sweet corn.
  • Sugar is optional.
  • I garnishished with pomogrante seeds that is optional.

Wednesday, July 29, 2020

Aloo ka zarda

The name zarda comes from a persian word zard meaning yellow colour.
Zarda is a sweet rice dish  prepared by adding sugar, dry fruits and flavored with cardamom powder to it. Some people add khoya that makes it more rich in texture.
Some time we also add some orange slice or pineapple slice.
But here I have made aloo ka zarda and used yellow colour. You can use saffron for the colour.
For zarda choose purana aloo (chipsauna)

Presentation Time:- 10 minutes

Cooking Time:- 15 minutes



  • 1kg potato 
  • Granulated sugar 1cup
  • Almond 10
  • Cardamom powder 1tsp
  • Kewda water 1/4tsp
  • Desi ghee 3tbsp
  • Yellow colour 1tsp

Recipe procedure:-

  • Peel wash and grate the potatoes then put them in chilled water for 10 minutes. 
  • Meanwhile chop the almond. 
  • Now  boil the grated potato in water and add yellow colour. 
  • You need to boil it for 5 minutes only.
  • Allow it to cool down ann drain the excess water .
  • Take a heavy bottom pan( I prefer non stick pan).
  • First grease  the pan with 1tsp ghee then put boiled potato, then almond and sugar, and ghee sprinkle some cardamom powder on it.
  • Repeat the procces till all the potato are finished. 
  • Cover the lid, put the pan on low heat and cook.
  • It will take approximately. 10 to 12 minutes. 
  • Check it once if all the sugar has dissolve in it then its done.
  • Switch off the gas mix  kewda water.
  • Garnish with almonds and serve hot.


  • Always choose purana aloo (chips wala)
  • You can add more dry fruits as per your choice.
  • You can add malai on it before serving.

Tuesday, July 7, 2020

Jamun False Ka Jam

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.

This is the season of jamun and falsa and when you get them easily, you feel like trying to make something new and delicious with it.

Here I have some jamun from my own tree in the backyard and bought some falsa to make jam from them. The taste has turned out to be super delicious.

Falsa is a small berry and it has many beneficial property too.  It is a great source of sodium.

You can make falsa sharbat, ice cream and jam.

You can make jam with any fruit but this combination is really fantastic. There is no need to add lemon .

Jam made with chunks and jelly  made from  juice.

Preparation Time:- 5 minutes

Cooking Time 25 minutes


  • 1/2 kg Jamun
  • 250 gm Falsa
  • 500 gm Sugar
  • 1/2tsp citric  acid

Recipe procedure:-

  • Wash jamun carefully.
  • Put them in a thick bottomed  pan, add 1/2 cup water and boil them on low heat till they gets soft.
  • Once it cools mash them properly and discard all the seeds. 
  • Mash the falsa fruit squeeze all the pulp.
  • Now add sugar and cook on medium hot heat till mixture gets thick.
  • Add citric acid and mix well.
  • Put a drop onto the plate and let it sit for a minute then push the drop with your finger, if it is still runny then cook it for few more minutes otherwise your jam is ready.
  • Cool and transfer it to a sterilized jar.


  • Use granulated sugar
  • You can add little amount of lemon juice bedside citric acid.
  • Use soft jamun and falsa .
  • Can  add preservatives to increase shelf life. 

Monday, June 22, 2020

Chaurithe/ Peethe Wale Kathal

We use soaked rice paste along with spices, onion and garlic paste called chauritha or peetha.

In our family we make kathal, gwar fali( salna ki chiyan), kela and various  veggitable skins to make sabji in chauritha.

You can also use besan/gram flour but rice paste gives it nice crunchy texture, so we don't use gram flour.

Kathal is a summer vegetable which is grown in bark of the tree. I always love to use small size kathal called kathari, because it absorb the spices much better than the lage size kathal.

As kathal is my one of the favorite vegetable, I love to cook it in various ways.
Jack fruit is a good source of vitamin c, potassium, fiber and minerals.

In this recipe I have used some freshly crushed whole spices for nice aroma.

When we make chaurithe wali sabji first it can be eaten as starter and then it can be eaten with dal chawal.

You can serve it as starter like bhajiya.

When I was a young kid I remember, my father used to bring some unusual vegetables like kolaiya (कोलैईया), goolar and katarua (कटरूआ) which are rarely seen now days and my bhabhi used to make it in a delicious way. I can not forget the taste till date.

In this recipe first we boil the kathal pieces with little salt and turmeric powder.

Preparation Time:-10 minutes
Cooking Time:- 45 minutes
Serves:- 6


  • For boiling:-
  • Jack fruit 1kg
  • Salt 1/2 tsp
  • Turmeric powder 1tsp

Chaurithe paste

  • Rice 1 cup
  • Ginger 1" piece
  • Garlic Cloves 6 no.
  • Green chili 2no.
  • Onion 2 medium size
  • Salt 1tbsp

Other ingredients:-

  • Turmeric powder 1tbsp
  • Red chili powder 1tbsp
  • Coriander powder 1tbsp
  • Amchoor powder 1tbsp
  • Cinnamon stick 1 piece
  • Cloves 4no.
  • Black pepper 6no.
  • Black cardamom 1no
  • Cumin seeds 1tsp
  • Oil for frying
  • Chopped coriander leaves 1tbsp

Recipe procedure:-

  • Soak the rice For 4 hours.
  • Peel,wash  and cut the kathal into medium size cubes.
  • Now boil with salt, turmeric powder. Make sure kathal cook 90%. Switch off the gas.
  • Let it cook.
  • Now drain the excess water of rice and blend  into a fine paste with salt, oniin, ginger, garlic and green chili.
  • Dry roast the cinnamon,  black cardamom, Cloves, black pepper and cumin seeds,  once it cools make a course powder.
  • Drain the excess water form kathal and mix all the ingredients instead of oil.
  • Mix well.
  • Heat oil in a kadhai and fry them on medium hot heat till they turn golden and crisp.
  • Serves hot with tea or dal chawal.


  • Do not over cook the kathal other wise it becomes mashy.
  • You can add lemon juice bedside amchoor powder.
  • Add spices as per your taste.
  • If you don't want to deep fry then take a non stick pan add little oil and shallow fry them until the becomes crisp.
  • Always us

Sunday, June 21, 2020

Sharing Load by Love with Love in the Lockdown

The family I belong to, here it is usually very uncommon for men to be involved in household chores. All men took care of the business and financial status of the family and women were and still are considered the experts in taking care of the house, making it feel like a home to run back to. And me being a homemaker, looking after my family and making sure that all the needs of my better half and my son are met, is something I really enjoy. 
Nevertheless, my husband even in his ageing years working still for he certainly can’t sit idle, does not miss an opportunity to work on small chores of the house like plumbing, doing the dishes at times, cooking breakfast on Sundays, fixing the electric appliances, etc. My family’s love and support gave me the time and opportunity to become a food blogger and get indulged in what I really enjoy, which is cooking and sharing my recipes, my experiences with others.
However, amid the pandemic, my husband and my son both have been working from home which has led to an increase in the workload at home. Not complaining but having them around all the time means cooking three meals a day (as usually when alone at home, I rarely cook a full meal for myself) and keeping up with their work schedule.
In these critical times of lock-down my husband and I have shared the load multiple times and in ways unconditional. Sharing an incident, our washing machine broke down in the lockdown period. Loads of laundry was piling up. Being a patient of spondylitis and thyroid I was already struggling with household chores. Our full-time maid could also not come. Managing the house, my son (because your children will always be a kid for you), not to mention his tiring work from the home schedule and my own blogging schedule, I was too overworked to notice the piling laundry. 
My husband was at home and could see me juggling my way all through the day. I could see how he had started to help me in little ways as he could, by setting the table for meals or helping in the dusting and cleaning of the house. I could see his little efforts. He used to do his office work late in the night when we all were asleep. The other day I woke up to the already washed laundry drying in the "angan". My husband winked and said, " I will #ShareTheLoad and help in household chores".

#ShareTheLoad #ShareTheLaundry and #ShareChoresMultiplyLove

Include this line ‘I will #ShareTheLoad and help in household chores in association with Ariel India and BlogAdda

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🙂

What is Gram Flour:-  it is chana dal powder. I use homemade gram flour which is more flavorful. You can use mota besan. 

Curry base- this curry needs very few basic ingredients, no tomatoes or curd required. 

Making of fresh boondi-  you need lot of practice to make it. 

Can we use ready made Boondi? I say no.
Because the ready made Boondi gets soft and mushy.

Can I make the gram flour at home? Yes you can if you have a good food processor.  Just grinned the chana dal and you can get the fresh gram flour.

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.