Dried Greens Patty in Mustard Gravy


Hi friends.Today I am going to share a rural-Indian dish which is made in my hometown.It is locally called as Biriya and is made mostly in winters.It can be stored for long periods of time and is stored in summers.It has its own unique taste and dried greens have their own flavor. It is made by combining any greens together, binding it in a batter of spiced gram flour and then drying it up in sunlight.I hope you guys will like it.The procedure of the recipe is as follows:—-

Ingredients:-For making the greens patty:—

  1. Bathua and Fenugreek Leaves(fresh)-250gms
  2. Thick Gram Flour-300 gms
  3. Asafoetida-1/4 tsp
  4. Carom Seeds-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Garam Masala-1 tsp

For making the gravy:-

  1. Onion- 1
  2. Potato-2
  3. Yellow Mustard Paste-3 tbsp
  4. Garlic Paste-1 tsp
  5. Coriander Powder-2 tsp
  6. Curry Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Dry Mango Powder-1 tsp
  10. Salt-According to taste
  11. Kasuri Methi-A pinch
  12. Mustard Oil-2 tbsp


Step 1

To make the greens patties, cut the front and back ends of the greens. Now cut them in size of 1 inch. Take a bowl. Add the gram flour, carom seeds, asafoetida, red chilly powder, garam masala and salt and add water to make a thick batter from it. Now coat the greens which have been cut in medium sizes in the batter and put them to dry in intense sunlight. It is preferable to make these in the month of summers as the sunlight is more strong at that time. For making this dish fry these patties in mustard oil till lightly browned. Keep aside.

Step 2

IMG-4924.JPGIf the intensity of sunlight is maximum it will get dried in two or three days. Then you may store it and use it as you want to. Now the next part of the dish is making the gravy. For that make a fine paste of yellow mustard. Chop the onion finely.Scrape and cut the potatoes into big sized pieces.

Step 3


This is the raw greens patty.

Take a kadhai. Add some mustard oil in it. Now add the chopped onion. Fry it for a minute.Now add garlic paste and then add the dry masalas, salt, turmeric powder, red chilly powder, coriander powder, garam masala, curry masala and fry it for another minute. Now add the tomato puree and dry mango powder. Fry this masala mix well and then add the mustard paste and a pinch of kasuri methi. Fry it for two minutes. Care has to be taken not to fry it for long as then it may taste bitter.


Step 4

IMG-4926.JPGThen add water and potatoes to make the gravy. Simmer it on a medium flame for ten minutes after which add the shallow fried patties in it. Now boil it for four to five minutes before switching off the gas. Finally, add the tempering of mustard oil and cumin over the gravy.

Our Dried Greens Patty In Mustard Gravy is done. Serve it over steamed rice, rice crackers, green mango, peanut and sesame chutney and some semi-fried veggies.

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





CatFish And Potato Curry


Hello  friends.Welcome to my corner again. Usually, I try to make healthy dishes for my family and friends for every occasion. Today my blog is on Catfish. It is also called Shingi and in my region, it is called Magur. It is eaten in many parts of the world and preferred in  Assam. It is found in ditches, ponds, small lakes and is black in color. It is a fish having a lot of medicinal value. It is a fish which is helpful in making blood in the body.It also has a lot of omega-3 fatty acids and no mercury.So today, I want to share the recipe of catfish with potatoes in mild spices. I hope you will like it. So this is the recipe—–


  1. Catfish or Magur Fish—250 gms
  2. Potato—2
  3. Onions—2
  4. Green Chilly—1
  5. Ginger-Garlic Paste—1 tsp
  6. Turmeric Powder—1 tsp
  7. Coriander Powder—1 tsp
  8. Cumin Powder—2 tsp
  9. Red Chilly Powder—2 tsp
  10. Fish Masala—1 tsp
  11. Tomato Puree—1 tbsp
  12. Vegetable Oil—1 tbsp

For garnishing-–Chopped Coriander(optional)


Step 1

IMG-4919.JPGWash and clean the fish. Marinate it with salt, turmeric powder, and garlic paste.Make a paste of onion and green chilly.Peel and cut the potatoes.Shallow fry them till browned.

Step 2

Take a thick bottomed kadhai and add vegetable oil to it. Add the onion and chilly paste. Fry for three minutes. Next, add the ginger-garlic paste. Fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander-cumin powder, fish masala and tomato puree and fry everything for five minutes.

Step 3

Add in water to make the gravy and let it simmer on medium flame for ten minutes. Now add the potatoes and cook for two minutes. Lastly, add the fish pieces in and cook for a minute before switching off the gas.

IMG-4920.JPGOur Catfish And Potato Curry is done. Serve it over steamed rice and lemon-onion rings and some green chutney.

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






Jackfruit Subzi


Hello friends. Welcome to my corner again. Today is a Sunday and I had plenty of time on my hand. I had some jackfruit in my fridge from yesterday. I wanted to make the day special and so decided to make jackfruit curry, my husband’s favorite veggie. This dish is in league with the other ones which I have made earlier. I wanted to share this recipe with you all and I think that you guys too will like it just to give it a try. Let’s start with its making—–

Ingredients:-For the jackfruit tikkis

  1. Jackfruit -250 gms
  2. Gram Flour – 300 gms
  3. Whole Wheat Flour – 100 gms
  4. Nigella Seeds – A pinch
  5. Carom Seeds – A pinch
  6. Salt – According to taste
  7. Red Chilly Powder – 1/2 tsp
  8. Coriander Powder – 1/2 tsp
  9. Garam Masala – 1/2 tsp
  10. Lemon Juice – 1 tbsp

For the gravy:-

  1. Onions – 2
  2. Ginger-Garlic Paste – 2 tsp each
  3. Turmeric Powder – 1 tsp
  4. Salt – According to taste
  5. Coriander Powder – 1 tsp
  6. Cumin Powder – 1 tsp
  7. Red Chilly Powder – 1 tsp
  8. Garam Masala – 1 tsp
  9. Tomato Puree – 2 tbsp
  10. Dry Mango Powder – 1 tsp

For the tadka or tempering:-

  1. Vegetable Oil- 2 tbsp
  2. Cinnamon Stick – 2
  3. Green Cardamom – 2

For the garnishing:-

  1. Kasuri Methi – 1 tsp
  2. Chopped Coriander-Optional


Step 1

Wash and cut the jackfruit in pieces of 2 inch. Blanch it well.Grind the onions.

IMG-4913.JPGStep 2

In a bowl take the gram flour. Add salt, turmeric powder, nigella and carom seeds, red chilly powder, coriander powder,garam masala and lemon juice. Add water in to make a batter with a thick consistency. Coat the jackfruit pieces in it and shallow fry these on medium flame till lightly browned.

Step 3

IMG-4914 (1).JPGTo make the gravy of the curry, take a kadhai and add vegetable oil. Now drop in the cinnamon sticks and green cardamom. Add the ginger-garlic paste. Fry for a minute. Next, add the onion paste and saute again for a minute or two. Now add tomato puree, salt, turmeric powder, red chilly powder,coriander-cumin powder, garam masala, dry mango powder and saute everything for two minutes. Now add water and let the gravy come to a boil.Then simmer for five minutes. Lastly, add the jackfruit tikkis and simmer again for three minutes before taking it off the flame.

Note points—1.The jackfruit should be cut and blanched properly and also shallow fried well so that it is crispy and cooked at the same time.

2.Add 1 tsp of dry mango powder also along with tomato puree because it will give a better taste.

3.Add kasuri methi at the time of serving to enhance the taste.

Our Jackfruit Subzi is done. Garnish it with kasuri methi or chopped coriander. Serve it with roti, naans, paranthas or anything you wish like.

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




Mashed Brinjals With Flaxseed

Mashed Brinjals With Flaxseed

Hello dear friends. Welcome to my cozy corner again. As we all know flaxseed is considered one of the most powerful plant foods on the planet. It helps to reduce diabetes, cholesterol, stroke, breast cancer, heart disease and contains rich amounts of omega-3 fatty acids, lignans, and fibers. Today I am sharing with you all a very uncommon, unique and traditional recipe of my hometown, Mashed Brinjals With Flaxseed.It is simple, healthy, totally oil free and I hope you will like it and make it sometimes in your kitchens. So the recipe is as follows:—-


  1. Brinjal – 2
  2. Homemade Flaxseed Powder – 150 gms(refer to my blog on pumpkin and flaxseed curry)
  3. Green Chillies – 2
  4. Lemon Juice – 3 Tsp
  5. Salt – According to taste
  6. Mustard Oil – 2 Tsp
  7. Coriander Leaves – Optional


Step 1

IMG_4903Wash and slit the brinjals in half without cutting them. Pressure cook the brinjals for five minutes and two whistles.

Step 2

Now drain the brinjals very properly ensuring there is no water left in them and mash them with a masher. Chop the green chilies and coriander leaves.

Step 3

IMG_4901.jpgTake a bowl. Add the mashed brinjals. Next add in the salt, green chilies, lemon juice,  mustard oil and coriander leaves and give all a good mix.

Our Brinjal With Flax Seed Bharta is done. Serve it with steamed boiled rice and some fried or shallow-fried veggies.

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


Masala Keema With Potatoes



  1. Chicken Keema – 200 gms
  2. Potatoes – 2
  3. Onions -2
  4. Ginger-Garlic Paste – 1 tsp
  5. Curd – 1 tbsp
  6. Turmeric Powder – 1 tsp
  7. Red Chilly Powder – 1 tsp
  8. Chicken Masala – 1 tsp
  9. Garam Masala – 1 tsp
  10. Sugar – 1/2 tsp
  11. Salt – According to taste
  12. Curry Leaves or Dried mint – 4
  13. Vegetable Oil – 1/2 tbsp
  14. Coriander –  For Garnishing


Step 1

IMG_4866Wash, cut and blanch the potatoes. Finely chop the onions.

Step 2

Take a pan. Add oil. Now add the finely chopped onions and fry for two minutes. Add the ginger-garlic paste and saute for three minutes. Next add the masalas, salt, turmeric powder, red chilly powder, chicken masala, garam masala and saute for a minute. Now add in the keema and stir again for three minutes after which add in the curd. Next add some water and let it cook on medium flame for two-three minutes. When the water starts to dry add the blanched potatoes, dried mint or curry leaves and sugar and saute it for one minute and remove from gas. You can squeeze some lemon juice too if you want.

IMG_4868 (1)Our Masala Keema With Potatoes is done. It is an instant recipe so can be made anytime.

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


Potato Sambhar


Hello everyone.Welcome to my cooking corner again.People like to eat, enjoy and learn different cuisines from the world over which are also made everywhere.In India also many cuisines are famous but South Indian delicacies have a special place in all households in India.We make South Indian varieties like idlis, dosai, medu vadas very frequently in our breakfast menu and children too like them a lot.And when we make these items we have to complete with sambhar and coconut chutney. Sambhar can be made in many ways, some of them being the mixed vegetable sambhar, onion sambhar, garlic tamarind sambhar and tomato sambhar. But today I will be making a different version of the regular veggie sambhar recipe replacing the veggies with our very common ingredient of every kitchen, potatoes.It is really very handy and is all complete with a super taste and tangy twist.So do make it in your homes and let me know how it turned out to be.The recipe is as follows—-

Ingredients:-For the Potato Sambhar:

  1. Split Pigeon Pea’s dal- 200 gms
  2. Potatoes(boiled)-1
  3. Sambhar Masala-2 tbsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Tomato-1
  7. Green Chillies-2
  8. Tamarind Paste-1 tsp
  9. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-5-6
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tbsp


DSC01176.JPGStep 1

Wash the dal and pressure cook it with water, salt, and turmeric powder till done.Boil and peel the potatoes and mash them.Chop the tomato, green chilies. Cut the onions roughly and blanch them.

Step 2

DSC01160Take a kadhai and add vegetable oil.Add the black mustard, curry leaves, asafoetida and on spluttering add the roughly chopped blanched onions.Fry it and then add the chopped tomato and red chilly powder and fry it for five minutes.Next, add the mashed potatoes and fry it well for four minutes and add the dal to it.Also, add the tamarind paste.Add the sambhar masala and let it simmer on medium flame for ten minutes.

Our Potato Sambhar is ready to be served with steamed idlis and coconut chutney.

Coconut Chutney


  1. Coconut-200gms
  2. Split Bengal Gram-100 gms
  3. Green Chillies-2
  4. Fresh Curd-1 tbsp
  5. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-3-4
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tsp


Step 1

Cut the coconut into small pieces.Roast the Bengal gram or chana dal. Chop the green chilies and fresh coriander.

Enter a caption

Step 2

Grind the coconut with roasted dal and green chilies. Take out in a bowl.Add the salt and fresh curd.

Step 3

Temper the chutney by adding some oil in a pan.To it add the black mustard, curry leaves, and asafoetida and let it splutter.Pour this tempering in the chutney.

Our Coconut Chutney is done.Garnish it with chopped fresh coriander.

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




Red Lentil with garlic tadka



Hi guys.I am back welcoming you to my site again.In our everyday cooking plan for the lunch menu people in India usually make rice, dal, and curries,sautéed or stir-fried vegetables as a staple platter.I too personally make the same and amongst dals and veggies, I make varieties of both of them.In dals, I make rajma ki dal, methi dal, dal tadka, lemony dal, hing waali dal and many others.Today I decided to make another variation of dal, red lentils with a garlicky or lehsuni tadka.It will be a welcome change from your regular experience of eating dals and I am sure will be liked by one and all.So friends let’s start with its making—-

Ingredients:-For the dal:-

  1. Red Lentil-250 gms.
  2. Turmeric Powder- 1 tsp.
  3. Asafoetida-A pinch.
  4. Water- 2 1/2 cups.
  5. Salt-According to taste.

For the garlic tadka:

  1. Black Mustard -1 tsp.
  2. Carom Seeds-1 tsp.
  3. Dry Red Chillies-2.
  4. Chopped Garlic-2 tsp.
  5. Oil(mustard or vegetable oil)- 1tbsp.


Step 1

Wash the dal and pressure cook it with salt, turmeric powder, asafoetida till done.

Step 2

DSC01069Take a pan.Add the black mustard, carom seeds, dry red chilies, chopped garlic and let it splutter without adding oil on a medium flame.When half done, add in the oil and fry it till golden browned.

Step 3

Mix the above-made tadka in the dal.

Our Red Lentil With Garlic Tadka is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then happy living, healthy cooking!!! And wishing you all a very happy and prosperous New Year 2018.