Street food of north India.

Hello and welcome again to my blog.Today was a rainy day and I was feeling slightly hungry.So on checking my fridge for available options I found some ground split yellow peas and lots of spring onions which are found in abundance in winters in India.So an idea came to my mind to make this great snack which is also a popular one of rural north India.It is still sold in fairs and festivals of rural areas in parcels filled with murmura or puffed rice topped with a spicy topping of yellow peas curry ,dal fritter curry,chopped onions,green chillies and a dash of lemon juice to make it an awesome fulfilling snack.So let’s start with its ingredients:-

Puffed Rice – 250 gms.

Split yellow or green peas(skinless)or Kerau dal and onion fritters.

The fritters can be made using any variety of dal but here I have chosen split yellow or green peas which are combined with choppedspring onions and green chillies to make it crunchy.


  1. Split yellow or green peas or kerau dal – 250 gms.
  2. Onions(finely chopped)or spring onions- 1.
  3. Green Chillies(finely chopped) – 2.
  4. Nigella seeds -1 tsp.
  5. Salt – According to taste.
  6. Coriander leaves(chopped)-A bunch.
  7. Asafoetida-A pinch.
  8. Vegetable Oil – for frying.


Step 1 -Wash and soak the dal overnight and then grind the dal coarsely the next morning.Chop the onions,green chillies and coriander finely.

Step 2 – Take a bowl and add the dal in it.Mix in the chopped onions,green chillies ,coriander, a pinch of asafoetida,a spluttering of nigella seeds and salt and mix everything well.

Step 3 – Heat some oil in a kadhai and when its hot drop small lumps of this dal mixture in the oil and fry it till golden brown on both sides.

Step 4 – Take out the dal fritters on a tissue paper and keep aside.

Our tasty crunchy dal fritters are ready.Serve them with a dip of your choice.

Split yellow or green peas or Kerau dal fritters in onion gravy.


  1. The above made fritters -5-6.
  2. Onions – 2.
  3. Green chillies – 1.
  4. Ginger-Garlic paste – 1 tsp.
  5. Turmeric powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Garam Masala  – 1 tsp.
  8. Vegetable or Subzi masala – 1 tsp.
  9. Oil – 2 tbsp.


Step 1 – Heat a kadhai and add oil in it.Then add the onion and ginger-garlic paste.Then add finely chopped green chillies.Saute them for two minutes or till onions turn brownish.Now add salt,turmeric powder,red chilly powder,garam masala,vegetable or subzi masala and dry mango powder or amchoor to the masala and fry again till done.Add water further to make the gravy and then add the above fried fritters to it.Simmer the dish on a medium heat for ten minutes till the gravy thickens.

Our dal fritters in onion gravy is ready.Serve it as the above combination or as you like with main course.

Dry yellow peas curry.


  1. Dry Yellow Peas -200 gms.
  2. Onions – 2.
  3. Turmeric powder – 1 tsp.
  4. Red Chilly powder -1 tsp.
  5. Ginger-Garlic paste-1 tsp.
  6. Cumin powder – 1 tsp.
  7. Tomato puree – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Oil – 1 tsp.


Step 1 – Wash and soak the yellow peas overnight.Pressure cook the peas next day till done.

Step 2 – Heat a kadhai and add oil to it.Next add cumin and asafoetida to it and when they splutter add a paste of onions and green chillies.Saute them for two minutes.

Step 3 – When the onions are half-fried add salt,turmeric powder,red chilly powder,cumin powder and tomato puree and saute again.Now add garam masala and saute again for two minutes.Now the masalas being properly cooked add water to make the gravy and next add the yellow peas in it and simmer the flame to medium and cook it as such for two more minutes.

Our yellow peas curry is ready.Garnish it with chopped coriander.

Finally our fun time snack collection is ready.Let me now tell you how to assemble it for enjoying it in the best way.

Firstly take some puffed rice in a bowl.Take the yellow pea curry in another bowl and then mix the two together topping it with a garnish of chopped onions with a dash of lemon juice.

Next you may also eat it by mixing the puffed rice with the dal fritter curry again with the same topping.

And final combo will be of the puffed rice mixed in with the dal fritters alone and you can have a cup of hot  jaggery tea with it also.

Friends do try the recipe at home.It is easy to prepare, tastiest to eat and if eaten in the combo series as described by me it will surely be way more than awesome to lighten up that boring afternoon or evening time with fun and ideas which was otherwise becoming more heavy than one could take.So try it out in your leisure moments and put a smile on everyone’s lips and have a great time.Have a great week everyone.Till then healthy cooking,happy living!!






Delicious Indian Platter.


1.Ingredients for the masala rice:-

  1. Raw Rice – 1 cup.
  2. Onions(finely chopped )-1.
  3. Green Chillies -2.
  4. Peanuts – 1/2 cup.
  5. Black Mustard Seeds or Rai – 1 tsp.
  6. Asafoetida – A pinch.
  7. Curry leaves -5-6 leaves.
  8. MDH Sambhar Masala -1 tbsp.
  9. Turmeric powder – 1 tsp.
  10. Saffola oil – 2 tbsp.
  11. Dry mango powder – 1 tsp.
  12. Salt- According to taste.


Step 1-Take the  rice and wash it. In a pressure cooker add the rice with 1 1/2 cups of water and pressure cook it till done.

Step 2 -Now take a kadhai and add vegetable oil to it. Next add black mustard, curry leaves, asafoetida and when it crackles add the finely chopped onions to it. Now add peanuts and chopped green chillies. Fry it for two minutes. Now add salt, turmeric powder, red chilly powder and MDH sambhar masala, dry mango powder and rice and fry everything it.You can also add shallow-fried tofu, cashewnuts and raisins in it.

Garnish it with chopped coriander.

Our masala rice is ready. It can be best had with a regular lunch or dinner platter of dals, stir-fried and curries or enjoyed alone.

IMG_2238.JPG2.Ingredients for the wheat flour phulkas:-

  1. Wheat flour – 2 cups.
  2. Water – for kneading.

Step 1 -Take the flour in a bowl. Adding water knead a pliable dough.Now take small portions of the dough. Using a roller and rolling pin make circular flat shapes from the dough and then bake your phulkas by heating both sides of it.

Rub it with a clean cloth to remove the carbon that may be clinging to it.

Our phulkas are ready. They can be teamed up with curries, dals, stir-fries.

IMG_2226.JPG3.Ingredients for Moth Bean or Urad Dal with Greens.

  1. Whole moth beans or sabut urad dal – 250 gms.
  2. Bathua greens or Chenopodium Album – 200 gms.
  3. Onions -1.
  4. Green Chillies – 2.
  5. Ginger paste – 1 tsp.
  6. Garlic cloves -2.
  7. Red Chilly Powder – 1 tsp.
  8. Garam Masala Powder -1 tbsp.
  9. Cumin Powder or Jeera Powder – 1 tsp.
  10. Tomato Puree – 2 tsp.
  11. Asafoetida -A pinch.
  12. Turmeric Powder – 1 tsp.
  13. Cumin – 1 tsp.
  14. Sugar – 1/2 tsp.
  15. Salt – According to taste.
  16. Vegetable oil -1 tsp.
  17. Fresh Cream and Coriander- For Garnishing.

Step 1-Take a kadhai and slightly roast the moth beans or urad dal in it. Chop the bathua . Now wash the dal and also the bathua greens.Take a pressure cooker and add the urad dal, bathua, salt, turmeric powder, red chilly powder and 2 cloves of garlic along with enough water and pressure cook till done. When done, mash the dal up in the cooker itself with a masher so that the dal, greens and water become even.

Step 2 – Now add tadka to the dal. For that take a kadhai, add oil and cumin. When they splutter add asafoetida, finely chopped onions, green chillies, ginger paste, salt, turmeric powder, cumin powder, garam masala and fry  for two minutes. Now add sugar and tomato puree and fry again.Next add the dal. Cook for five minutes and switch off the gas.

Garnish with fresh cream and chopped coriander.

Our urad dal is ready. Serve it with the masala rice,besan gatta curry as shown in the platter.

IMG_2229.JPG4.Ingredients for gram flour or besan gatta curry.

  1. For the gattas -Gram Flour or Besan – 250 gms.
  2. Turmeric powder -1/2 tsp.
  3. Cumin powder – 1 tsp.
  4. Garam masala – 1 tsp.
  5. Red Chilly powder – 1 tsp.
  6. Salt – According to taste.
  7. Asafoetida – a pinch.


  1. For the gravy:-Onions – 3.
  2. Ginger Garlic paste – 1 tsp.
  3. Tomato puree – 1 tsp.
  4. Salt – According to taste.
  5. Turmeric powder -1 tsp.
  6. Red Chilly powder – 1 tsp.
  7. Cumin powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Vegetable or Subzi masala -1 tsp.
  10. Water – 2 cups.
  11. Saffola oil – 2 tbsp.

For the besan gattas:-Step 1 -Take a bowl. Add the gram flour.Now add the above ingredients and using water make a slight thick sauce of it. Take a kadhai and heat it. Now add the besan sauce and on medium heat cook it for two to three minutes till it  becomes thick.

Step 2  – Take a plate and grease it with oil. Now take the besan mix while it is still hot on the plate and flatten it up using your palms till it gets in a proper flat shape. Let it dry.It will dry in two to three minutes,so let it remain so.

Step 3 – When it dries cut it out in diamond shapes and shallow fry it in a pan.

For the gravy:-Step 1 – Heat a kadhai. Add oil, then add cumin seeds.When it crackles add the onion and ginger -garlic paste, salt, turmeric powder, red chilly powder, cumin powder, garam masala ,vegetable or subzi masala and fry it. Now add tomato puree and half teaspoon of sugar or sugarfree and fry for a while till done.Add water to make the gravy and cook it for  five minutes.When the gravy starts to thicken mix in the besan gattas and simmer the gas for two minutes.

Garnish with fresh coriander.

Our besan gatta curry is ready.

The last of our platter but not the least is the simple potato and cucumber raita. It is appetizing and makes our meal more relishing and tastier.

IMG_2235.JPG5.Ingredients for the Potato and Cucumber Raita:-

  1.  Yoghurt – 250 gms.
  2. Boiled Potato – 1.
  3.  Fresh Cucumber – 1.
  4. Onion – 1.
  5. Tomato(deseeded)- 1.
  6. Green Chillies- 2.

Step 1 – Wash, scrape and finely chop the cucumber, tomato, onions and green chillies. Cut the boiled potatoes in small cubes. Take the yoghurt in a bowl. Add the cut cucumber, tomato, onions, green chillies and potato cubes in the yoghurt. Also add salt,black salt, red chilly powder, chaat masala and curd masala in it. Mix all well. You can add some chopped coriander also for garnishing.

Our potato and cucumber raita is ready. Serve it as shown in the platter.

Our delicious Indian Platter is ready.It is time to serve our platter.It can be had in lunch or dinner.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!








Rice Flour Thekua.


  1. Rice Flour – 400 gms.
  2. Jaggery powder -200 gms.
  3. Vegetable oil – 1 tsp.
  4. Warm water – to make a slight hard dough.
  5. Vegetable oil – for frying.


Step 1 – Take the rice flour in a bowl.Mix the jaggery powder in the lukewarm water.Add 1 tsp of oil to the rice flour and mixing the jaggery water in it knead a slight hard dough from it.

Step 2 – Now taking small lumps of the dough in your hand(you can grease your hands with some oil to avoid sticking)make a boat shape out of the dough as shown in the picture.You can alternately make any shape as you want from the dough.Keep them in a plate.You can grease the plate beforehand with little oil as the thekuas tend to stick to the utensil.

Step 3 – Heat sufficient oil in a kadhai. When it gets hot drop the thekuas one by one in the oil.Fry them till light browned.Take them out on a tissue paper.

Our rice flour thekuas are ready.Serve them with the ice cream of your choice.

Do try this recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!

Steamed Rice Flour Dumplings in milk.

Welcome to my food corner again.Well this sweet dish is a very popular one amongst my family which I make every year.In our ancestral village when the rice crop matures the new rice or “naya chawal “of the raw variety is found in abundance.So this dish is prepared in our village and in whole of the mithila community to which I belong and I have seen it made on the occassion of new year every year in my native place.I too have taken to the  ancestral tradition and I make this sweet dish without fail every year on the new year eve and we have it with our friends,relatives in my get together.We enjoy its superb taste and surely it brings many memories of my stay at my village which is really priceless to me.So I wanted to share this unique dish with you.Here it goes—


  1. Rice flour – 300 gms.
  2. Milk – 1 1/2 lts.
  3. Sugar – 50 gms.
  4. Milkmaid – 2 tbsp.
  5. Nuts and Raisins(chopped)like Almond,Cashew,Walnut -A handful.
  6. Cardamom Powder – A pinch.
  7. Kesar – A pinch.


Step 1 – Take rice flour in a bowl.Using some luke warm water knead a pliable dough out of it.

Step 2 – Take the milk in a boiler and reduce it to half its original amount or thicken it.Also add 2 tbsp of milkmaid in it.

Step 3 – Now make tiny balls of the rice flour dough and give it a star-like,round or cylindrical shape and boil some water in a saucepan.When it is steaming hot drop these tiny dumplings in this water and let it remain as such for around twenty minutes.When it gets hardened enough(you can touch it to see its firmness)take it out and keep aside.

Step 4 – Now when the milk is properly thickened add sugar,into it and then drop these steamed dumplings in it slowly.Let it cook for twenty minutes.Mix in the nuts and enjoy.

Our steamed rice dumpling porridge is ready.Serve it by sprinkling some saffron and cardamom powder over it.It is very tasty and a great sumptuous sweet dish of my house which is liked by all in my family.I hope you like it too.

Do try this recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!




Split Black Gram Khichadi.

Makar Sankranti Special.

Happy new year everyone.We welcome 2017 with renewed spirits,enthusiasm and a will to make it the best year for us with our efforts and energy.And as this cold month of january is passing by leaving us all cold but happy I would like to involve you in the tradition of India where each year on the 14th of January Makar Sankranti is celebrated by making this urad dal khichadi with all its accompaniments.We bid goodbye to the previous year and welcome our new year with all happiness,hope,spirits and good wishes.This day is the coldest day of the year and from the 14th each day grows longer in size as a til which means that each day starts to grow long measuring the size of a til and days start to become longer than nights.Its a wonderful time with cold breeze all around and is also a great enjoyable time for us as we wear beautiful winter garments,make cappuchinos and enjoy our desi pakoras and write poetry.For me nothing can surpass the enjoyment I derive from winters which happens to be my favourite season.So lets know about making this dish.For this you will need—-


  1. Raw Rice – 200 gms.
  2. Split Black Gram – 200 gms.
  3. Onions – 1.
  4. Ginger Paste – 1 tsp.
  5. Asafoetida – A pinch.
  6. Cumin – 1 tsp.
  7. Bay leaf – 2.
  8. Garam Masala powder-1 tsp
  9. Butter-2 tsp.
  10. Cumin powder-1 tsp.
  11. Red Chilly Powder – 1 tsp.
  12. Turmeric Powder – 1 tsp.
  13. Salt – According to taste.
  14. Cloves,Cardamom and Cinnamon(whole)-2 each.


Step 1 – Wash the rice.Roast the split black gram for two minutes until lightly browned.Take a pressure cooker and add some butter.Now add the cumin and when it splutters add onions,asafoetida,bay leaf and fry them for two minutesNow add the cloves,cardamom and cinnamon and ginger paste and saute them for two minutes again.Then add cumin powder,red chilly powder,garam masala,turmeric powder and salt and saute all finally for two minutes.

Step 2 – Now add the roasted dal and rice to the cooker and adding water according to the consistency you want,i.e,either dry or watery close the lid of the cooker and pressure cook for ten minutes.Take care to add enough water to avoid burning.

Our split black gram khichadi is ready. Serve it with papad, vegetable fritters, sesame or flax seed chutney, curd, and a pickle of your choice. And don’t forget to drop a dollop of ghee in your plate of khichadi to make it super special.

Friends do try this recipe at home. Its very easy to make and a good substitute from your regular meal of rice, dal and a curry. Share your comments and feedback and have a great weekend everyone. Till then, healthy cooking, happy living!




Sauteed Broad Beans with Mustard.

Hello and welcome everyone to my cosy food corner again.Today I’ll be making a curry of broad beans,having the scientific name Vicia Fava. Here I have taken the green ones  which can be got abundantly in winter months in India.Though some of these varieties,the reddish and white ones can be found the whole year around.Broad beans are low in saturated fat,cholesterol and sodium.It is a good source of dietary fibre,protein,phosphorus,copper and manganese and a very good source of folate. Yesterday I went to Big Bazaar Food Market and saw very good varieties of these beans and brought home plenty of them.And here I am sharing this recipe which is so unique in taste having all the nutrition too.


  1. Broad Beans – 250 gms.
  2. Yellow mustard paste – 1 tbsp.
  3. Onions(finely chopped)- half of 1.
  4. Asafoetida or Hing – A pinch.
  5. Five Spice Mix – 1/2 tsp.
  6. Turmeric powder – 1/2 tsp.
  7. Red Chilly Powder – 1/2 tsp.
  8. Garam Masala – 1/2 tsp.
  9. Dry Mango Powder or Amchoor – 1/2 tsp.
  10. Salt – According to taste.
  11. Vegetable oil – 1 tbsp.
  12. Fresh chopped coriander – A handful for garnishing.


Step 1 – Wash,and destring the broad beans and blanch them in a saucepan for two minutes only.Keep aside.

Step 2 – Heat a wok and add the given amount of vegetable oil in it. Now add the five spice mix, a pinch of asafoetida and chopped onions and saute them. Now add, turmeric powder, red chilly powder, garam masala, dry mango powder, salt and add the mustard paste and saute them for two minutes. Now add the blanched beans and saute them again and add just half a cup of water and cook everything till water dries up partially.

Step 3 – Garnish with freshly chopped coriander.

Note point:-1.It has to be noted that the mustard should not be overcooked when added along with the masala or it will go bitter in taste.

Our sauteed broad beans with mustard is ready. It can be had with chapatis, steamed rice, dal or any thing you want to.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!



Beaten rice and peas fry with homemade potato chips.


  1. Beaten Rice – 200 gms.
  2. Green Peas – 100 gms.
  3. Salt -According to taste.
  4. Black Pepper Powder – A pinch.
  5. Vegetable oil -For frying.
  6. Homemade potato chips – 100 gms.


Step 1 – Heat vegetable oil or ghee in a kadhai and when it gets hot add the given amount of beaten rice into it and fry for two minutes.

Step 2 – Heat a wok and add two tablespoons of oil and when it is hot add the peas in the given amount and fry them.Add slight salt in it.

Step 3 -Now take a bowl.Add the fried beaten rice to it.Also add the fried peas ,some salt and black pepper.Mix everything well.

Note point—1.The beaten rice should not be browned while frying.

2.The oil should be quite hot when you fry the beaten rice and then it must be drained properly and preferably be put on tissue paper till excess oil is totally absorbed.

3.Little bit of salt must be mixed in the peas while frying because then only it will absorb the salt and when mixed with the beaten rice would give the right taste.

Our beaten rice and peas fry is ready.Enjoy it with a cup of hot vegetable and corn soup as a tea-time snack and potato chips.

Friends do try the recipe at home.Share your comments and feedback.Have a great week everybody.Till then healthy cooking,happy living!