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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.