Maa ki Rasoi Se

One of my fav meal combinations is Arbi/colocasia in mustard gravy with steaming hot rice. In Bihar, it is called Chapua. Why it is called so, the reason is the boiled and peeled Arbi is hand-pressed and marinated in masala and deep-fried. So hand-pressing in Bihar is called Chapna hence the name is Chapua. The taste resembles of fish in mustard gravy and the process of making is also same here for this dish. Its vegetarian fish dish for persons who do not eat Fish. I am posting this recipe on one of my dear friend request. Now let's move to the recipe- Ingredients - 1. whole Arbi - 10 small pieces 2. Onion chopped - 1 Piece 3. Tomato chopped - 1 small piece 4. Garlic  paste - 4 small spoon 5. Ginger paste - 2 small spoon 6. Green chili chopped - 2 pieces 7. Red chili powder - 1 small spoon 8. Turmeric powder - 2 Spoon 9. Pepper powder - 1 Spoon 10. Jeera/Cumin powder - 1 Spoon 11. Garam masala - 1 small spoon 12. Mustard soaked in water - 3 Spoon 13.

Today I am coming back with one of the most wanted and popular recipes which is Veg Ball Manchurian. This is my favorite also. And it's very easy to make and pocket-friendly too. And people enjoy it heartily too. Chatpata and crunchy flavor make the person go crazy over this. Let's move to the recipe: Ingredients: For Veg Balls- 1. Cabbage grated- 1 Cup 2. Carrot grated- 1/2 Cup 3. Capsicum - 1/4 Cup 4. Green chili chopped - 1 TBS 5. Pepper powder - 1 TBS 6. Maida - 3 Spoon (optional, you can use oats powder as replacement) 7. Corn flour - 3 Spoon 8. Salt - According to taste 9. Refined oil - 1 cup of deep frying (you can do it shallow fry also) For gravy - 1. Ginger strips - 10 Stripes 2. Garlic chopped - 2 TBS 3. Green chili slit - 2 Piece 4. Onion  chopped in stripes - 2 5. Capsicum chopped in stripes - 1 6. Chili Sauce - 2 Spoon 7. Tomato Sauce - 4 Spoon 8. Ching's Veg Manchurian Masala - 2 Spoon 9. Pepper powder - 2 TBS 10. Soya sauce

I have posted one recipe for green gram chaat a few days ago and this is also similar to that one but the difference os only here chana is sprouted. So just thought of sharing it again with all variations. Let's move to the recipe: Ingredients: 1. Bengal Gram Sprouts- 1 Cup 2. Chopped onion - 2 Spoon 3. Chopped Tomato - 2 Spoon 4. Chopped Green chilli - 1 TBS 5. Chopped Coriander leaves - 1 TBS 6. Lemon juice - 2 Spoon 7. Chaat Masala - 1 TBS 8. Rock Salt - As per taste 9. Coriander leaves - To garnish 10. Lemon wedge - 1 To garnish 11. Slit green chilli - 1 To garnish Recipe: 1. Take a big bowl. Add washed chana sprouts. 2. Add all chopped veggies like tomato, onion, green chilli and coriander leaves. 3. Add chaat masala, rock salt and lemon juice and mix well. 4. Take a serving bowl and transfer the mixture and garnish with coriander leaves and lemon wedge and slitted green chilli. It is ready to relish with your loved ones. Variation - you

I had got mustard leaves from my local vendor but he gave in large quantity that i was unable to use just in Sarson da saag, so i thought of trying it with daal same like palak wali daal. I tried it and it came out very nice, crunch in the taste and the rawness of mustard added a new taste or call Tadka to the flavour. My guest also liked it too much and they said they will try to cook it at home if mustard leaves are available. Let's move to the recipe now. Ingredients: 1. Sarson ka saag - 1 cup (Cleaned, washed and chopped) 2. Panchratan daal - 1 Cup (Toor, moong, masoor, chana daal and urad in small quantity) 3. Onion - 1 piece (chopped) 4. Green chilli - 1 Piece (Chopped) 5. Garlic chopped - 1 Spoon 6. Garlic chopped - 1 Spoon 7. Tomato - 1/2 piece (chopped) - optional 8. Whole cumin seeds - 1 TBS 9. Bay leaves - 2 piece 10. Whole red chilli - 2 piece 11. Turmeric powder - 1 TBS 12. Red chilli powder - 1/2 TBS 13. Jeer powder - 1 TBS 14. Pepper powde

Aloo - Matar is one of the easiest and popular dishes made with Matar in the winter season. Nowadays, frozen peas are available throughout the year but the taste of fresh peas are incomparable. My Mum and Didi used to prepare this dish in winter morning with fresh peas and red Aloo (we used to call Naya Aloo of the winter season) and still i remember the aroma and it was very yummy, the taste used to be out of the world. Sach hi toh hai maa ke hath ka khana lajawab hota hai. Yeh toh thi mere dil ke baat ab Karte hai khane ki baat. Ingredients: 1. Aloo - 1 cup (If Possible take baby potato or cut it it big pieces) 2. Matar - 1 Cup 3. Onion - 2 piece (chopped) 4. Tomato - 1 piece (chopped) 5. Garlic paste - 1 TBS 6. Ginger paste - 1 TBS 7. Green chilli paste - 1 TBS 8. Turmeric powder - 1 TBS 9. Coriander powder -  TBS 10. Jeera Powder - 1 TBS 11. Pepper powder - 1/2 TBS 12. Garam Masala - 1/2 TBS 13. Whole cumin seeds - 1 TBS 14. Bay leaves - 2 Piece 15. Whole R

It is one of the fresh delicacies I enjoyed in my childhood. The fresh chana is only available during winter after January till march or say Holi. In Bihar/Jharkahnd we make chaat/salad, stir fried chaat, pakora (called bhabhara), halwa, Ghughani (Chana masala gravy) etc. It can either be eaten fresh or boiled or fried too. In Bangalore, it is really hard to get it easily available but somehow I got it and i was really happy even with limited quantity. But I was little indecisive about what to cook and what not to cook but finally, I decide to make something healthier out of it. so I have made Salad - fresh and tangy. My grandfather used to bring in a big lot during Shivratri and we all family member used to peel it for the delicacy for the next day when we used to relish after breaking day-long fast. And it used to start with fresh chana pakora which we call Bhabhara. Its really nostalgic and still I remember the smell of those Bhabhara's made by my mother espec

The very last recipe I shared yesterday was of wheat Bhatura. And I had promised I will share next of Chole so I am back with chole recipe. While cooking Chole Bhature I had missed taking a pic of Chole and yesterday again I had put effort to cook and obviously I enjoyed again Chole. This dish has the origin in Indian subcontinent only and it is enjoyed throughout the country. Like Bhatura it is also a lip-smacking dish of Punjabi cuisine. It is one of the most relished dishes across the country whether it's a home party to wedding grand party. It has too many names like Amritsari Chole, Pindi Chole, Kabuli chana masala, Chickpea masala, Chole masala etc with little variation in the recipe. The main ingredient of this recipe is white chana or Kabuli Chana or you can also call it as chickpea. This is a gravy made of Kabuli chana simmered in onion and tomato gravy. Now let us move to the recipe: Ingredients: 1. Kabuli chana/Chole chana - 1 Cup (Soaked overnight)

One of the loved Punjabi dish which is now enjoyed throughout the country. It is a tempting and flavourful dish in Punjabi cuisine. Its one the most searched dish in almost every breakfast or snack menu. I and my hubby are very fond of it. But few of the time we avoid as it is deep fried. This is the case with health conscious persons. I have tried my hands-on to make it a little bit healthy side. I am using wheat flour instead of white flour(Maida). And it is equally tasty, soft and fluffy. Let's see the recipe now. Ingredients: 1. Wheat flour - 1 Cup 2. Potato (Boiled and mashed) - 3 Big in size 3. Curd - 1/2 Cup 4. Oil - 4 TBS + Frying 5. Baking soda - 1 TBS 6. Salt - As per taste Recipe: 1. Take a Big bowl, add flour, baking soda, salt and mix well. 2. Now add mashed potato and 2 tbs oil in the mixture and mix it well with hand. 3. Now add curd slowly and knead the flour 4. Once the dough is well kneaded, wrap it in wet muslin/cotton cloth and

I am back with yet another super tangy and crunchy salad. Little innovation I have added which worked very well. It was super hit with my office colleague who has shared this at the lunch table. It was really finger licking salad. I have used seasonal fruit to give it a nice twist of tanginess and sweetness. Chalo toh we will see the recipe. Ingredients: 1. Strawberry - 1 cup 2. Green grapes - 1 cup 3. Apple - 2 (Can use any type of available like green also) Pomegranatenate pearls - 1/2 cup + few for garnishing 5. Beetroot - 2 6. Red Carrot - 1 7. Lemon - 1 8. Basil - 4-5 leaves 9. Coriander leaves - 2-3 tweaks 10. Mint - 4-5 leaves 11. Chaat Masala - 1 Spoon 12. Honey - 4 Spoon 13. Pepper powder - 1 TBS 14. Rock Salt - As per requirement Recipe: 1. Peel apple, Beetroot and carrot. 2. Dice all the Fruits, Beetroot and carrot in cubes. 3. Take fresh water and boil it and then add beetroot (keeping few aside) and carrot. Let it cook for 5 Minutes as soon

The healthy salad is always a good add-on in the diet for making the food more nutritional. It is good to include as a side dish or the main snack for the evening. Its crunchiness and freshness soothe the taste bud with satiating the hunger perfectly. One can add more veggies to add more fibre and little fresh herbs like basil etc and give a nice twist. Gonna are the days when only cucumber salad was there on the name of salad. Now you can enjoy a variety of salad with little variation. I am going to share one of the salad called kidney beans salad. Let's move to recipe now. Ingredients: 1. Boiled Rajma (Kidney beans) - 1 Cup 2. Onions chopped- 1 Small piece 3. Green capsicum chopped- 1/4 Piece 4. Red Capsicum chopped- 1/4 Piece 5. Yellow Capsicum chopped- 1/4 Piece 6. Tomato chopped and deseeded - 1 Piece 7. Pomegranate pearls - 2 Spoon 8. Cucumber chopped - 1/4 piece 9. Basil leaves - 4-5 leaves 10. Coriander leaves - 10 tweaks 11. Honey - 2 Spoon 12

Longing for some winter delicacy to enjoy then you should give a try to classic Punjabi Sarson da Saag. Sarson da saag te Makki da roti with jaggery and homemade butter, I am sure everyone drools with this combination in this winter. This is an authentic Punjabi dish made of Sarson saag, Bathua saag, palak, methi, and dill saag (Sowa saag) and also muli leaves with roasted maize flour and spices with a hint of garlic and ginger along with hot green chilli. The small addition of these masala brings awesomeness in the taste. I have added benefits of green leaves used here after recipe section. Let's move to recipe now: Ingredients: 1. Sarson - cleaned and chopped - 2 cups 2. Palak - 1 Cup 3. Bathua - 1 cup 4. Methi - 1/2 Cup 5. Dill leaves - 1/4 cup 6. Mooli leaves - 1 cup 7. Chopped Onion - 1 Cup 8. Grated ginger - 2 Spoon 9. Chopped Garlic - 2 Spoon 10. Chopped tomato - 1/2 Cup - optional 11. Chopped Green chilli - 2 whole 12. Roasted Maize Flour - 3

One of my favourite dry fruit is Phool makhana and even my tiny tot also likes it. For him, it is popcorn which he enjoys a lot anytime and anywhere. It has too many benefits, let's see a few of them: 1. Helpful in diarrhoea 2.  Their low sodium and high magnesium content make them for those suffering from heart disease, diabetes, high blood pressure and obesity. 3.  These seeds contain an anti-aging enzyme, which is believed to repair damaged protein. 4.  Lotus seeds have astringent properties that have specific benefits to the kidney. 5.  Lotus seeds also contain kaempferol, a natural flavonoid that prevents inflammation and ageing. 6. It treats insomnia 7. Helpful in maintaining oral health 8. It provides instant energy 9. Helpful for pregnant women (Advisable to consult your Gynae before munching this.) 10. Beneficial in ulcers and sore mouth 11. Have benefit in irregular appetite. 12. Alleviate UTI and helps in proper urination. Note: P

Today, I am going to share one more winter delicacy made of fresh methi or fenugreek leaves. Lets see some of the known benefits of Methi leaves: 1. Reduces cholesterol 2. Gives lustrous and strong hair. 3. Beneficial for heart 4. Helpful for breast-feeding mothers. 5. Prevents kidney problem 6. helpful in stomach problem 7. Controls sugar level 8.  Respiratory problems cure 9. Reduction Of Blemishes 10. Cures fever 11. Cures anaemia 12. Deals with heartburn and acid reflux 13. Assists in weight loss Note: Please consult a doctor before incorporating this in your diet in case of any medical conditions. It has a bitter taste but with so many benefits one should try to incorporate it in the diet during winter. There are so many ways you can enjoy the benefits of this fresh methi leaves. One of the recipes i am gonna share called methi parantha. Now, let's move to the recipe: Ingredients : 1. Methi leaves - 1 Cup (Cleaned,

I feel nostalgic with the Sabudana mixture. In my childhood, there used to come a Thela-wala, he was called Bhunja-wala. And he used to sell mixture made of all puffed ingredients like puffed rice, puffed rice flakes, roasted peas, peanut, corn and puffed Sabudana tossed with tangy masala. I still relish it whenever I get an opportunity to have this mouthwatering preparation. My tiny tot also loves this mixture. This mixture contains very less oil and can be made totally oil free. Now let's move to the recipe: Ingredients -  1. Sabudana bold - 1 cup 2. Raw peanuts - 1 cup 3. Rice bran oil - 1 TBS 4. Chat Masala - 1 TBS 5. Black pepper powder - 2 pinch 6. Rock salt - 1/2 TBS Appliance needed - popcorn maker (air fryer) Recipe - 1. Put a small quantity of Sabudana bold in Air fryer and start the fryer. Let it puff for a couple of minutes. Once done take it out and similarly do it for remaining Sabudana. 2. No heat a pan, add oil and once oil is hot, add