Colocasia Leaf Crunchies In Mustard Gravy


Hello, everyone. Today I am going to share a traditional recipe of the Mithila region of Bihar which is made from colocasia leaves. It is a very authentic dish which has a unique and interesting taste and is equally healthy. I got these leaves especially for all of you from my mother’s place because I wanted to share some tradition of my community with you all because it is quite special. This dish is frequently made in my place and is really good. Hope you all will like it. So let’s start with the recipe—

Ingredients:-For the crunchies;-

  1. Colocasia Leaves-16
  2. Gram Flour-300 gms
  3. Salt-According to taste
  4. Asafoetida-A pinch
  5. Turmeric Powder-1/2 tsp

For the batter:-

  1. Gram Flour-250 gms
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Asafoetida-A pinch
  5. Red Chilly Powder-1/2 tsp
  6. Garam Masala-1 tsp
  7. Dry Mango Powder-1/2 tsp

For the gravy:

  1. Yellow Mustard Paste-2 tbsp
  2. Ginger Garlic Paste-1/2 tsp
  3. Salt-According to  taste
  4. Turmeric Powder-1/2 tsp
  5. Red Chilly Powder-1/2 tsp
  6. Coriander Powder-1/2 tsp
  7. Garam Masala-1 tsp
  8. Fresh tomatoes-2
  9. Dry Mango Powder or Fresh Lime Juice-1 tsp
  10. Mustard or Vegetable Oil-2 tbsp

For the tempering of gravy:

  1. Cumin-1 tsp
  2. Carom Seeds-1/2 tsp
  3. Bay Leaf-1
  4. Kasuri Methi-A pinch


Step 1

Wash the leaves and dry them in sunlight. We need to take 16 leaves for making the dish. Take a bowl and add gram flour, salt, turmeric powder, asafoetida in it. Now using water make a thick paste of it. Do take care to make a thick and not thin batter which can be coatable.

Step 2

Now place one of the leaves on a clean slab. Place another one overlapping the first one in a straight line. In the same way, place the second set of leaves in another straight line just below the first one. All the leaves must overlap with each other. Now smear the thick gram flour paste we made above on each of the leaves. When done, start rolling the leaves from one end to the next tightly. It will look like a barrel in shape. Take care in rolling the leaves which have to be done tightly. Put the roll in sunlight for five minutes so that the leaves become looser and stick better together. Now cut these leaves roll in medium-sized pieces with a knife. Keep aside.

Step 3


Now we will make the batter. For it, take a bowl and add gram flour, salt, turmeric powder, red chilly powder, asafoetida,garam masala, dry mango powder and make a thick batter using water. Dip the roll pieces we have just cut in the previous step. And shallow fry them in a pan till browned and crisp. Keep aside.

Step 4

To make the gravy, take a kadhai and add the tempering ingredients and oil. Now add ginger-garlic paste, coriander powder, red chilly powder, salt,garam masala, turmeric powder and fry for a minute. Next, add fresh tomatoes and fry again till they are well cooked. Now add the mustard paste and fry for five to ten seconds and add water for the gravy. It has to be noted that mustard paste should not be fried for more than a minute because it tends to turn bitter after extra frying. After adding water let the curry simmer for three minutes and then add the shallow fried leaf rolls. Let it get cooked properly and get tender. If the rolls don’t turn tender you may cover and cook it. Lastly, add some dry mango powder or fresh lime juice.

Our Colocasia Leaf Crunchies In Mustard Gravy is done. Serve it with steamed rice and poppadums. You may garnish it with chopped cilantro.

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




Prawn In Mustard Gravy


Hello everyone and welcome to my corner once again. We all are generally on the lookout to find new recipes and dishes which have never been made before and which are really good. Some of us are non-vegetarians and out of the non-vegetarian category, most of us like to eat prawns. Prawn curry is made in a number of ways out of which one of the best recipes is the Goan prawn curry. Today I have prepared prawn in a mildly spiced mustard gravy with garlic and curry leaf tempering. I liked the dish, hope you too like it. So let’s start with it—

Ingredients:-For marination of prawn-

  1. Salt-A pinch
  2. Turmeric Powder-1 tsp
  3. Garlic Paste-1 tsp
  4. Red Chilly Powder-1 tsp

For the curry-

  1. Prawn(medium-sized)-150 gms
  2. Yellow Mustard Paste-2 tbsp
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garlic Paste-1 tsp
  6. Tomato Puree-2 tbsp
  7. Coriander Powder-1/2 tsp
  8. Cumin Powder-1/2 tsp
  9. Garam Masala-1 tsp
  10. Water-for the gravy

For the tempering:

  1. Five Spice-1/2 tsp
  2. Cumin-1/2 tsp
  3. Dry Curry Leaves-A few
  4. Vegetable Oil-2 tbsp


Step 1

DSC02945_20181010153515674.jpgWash and marinate the prawns with some salt, turmeric, red chilly powder, and garlic paste. Leave it covered for ten minutes.

Step 2

Take a pan and shallow fry the prawns on medium heat for three minutes.

Step 3

DSC02948_20181010153205396.jpgNow take a wok and add tempering ingredients. Next, add garlic paste, turmeric, red chilly,coriander-cumin powder, tomato puree,garam masala and fry it for a minute. Now add mustard paste and cook it for one to two minutes. Finally, add water to make the gravy and add in the fried prawns. Simmer it for a while. Lastly when the dish cools mix in one teaspoon of lemon juice.

Our Prawn In Mustard Gravy is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living. And to all my Indian blogger friends, a very happy Durga Puja.

Spinach Fritters In Mustard Gravy


Hello everyone. How are you all? Today’s blog that I have made is a rural-inspired dish, from the rural areas of Bihar finding the base of it in mustard. Now, as you already know that India is mostly an agro-based country and the rural areas occupy a prominent role in its economy and overall setting. In the rural areas of Bihar, people make dishes suiting their budget and in this regard, mustard comes up as it is abundantly found here. So people make mustard-based dishes and they really are sometimes great. So I have made this dish hoping that you all will like it and give it a try. It’s super easy, just be in a process and requires less oil as mustard is a very oil-free ingredient. Combined with spinach or any other greens, this dish is wholesome, healthy and having a unique taste. So what are you waiting for, just try making it and enjoy this mild, rural and delicious treat straight from the land of Buddha,Bihar.

Ingredients:-For the fritters

  1. Spinach – 250 gms.
  2. Gram Flour – 200 gms.
  3. Onions(finely chopped) -1.
  4. Green Chillies(finely chopped) – 2.
  5. Salt – According to taste.
  6. Asafoetida – A pinch.
  7. Red Chilly Powder – 1/2 tsp.
  8. Garam Masala – 1 tsp.
  9. Mint or pudina – 1/2 a bunch.
  10. Vegetable Oil – for shallow frying.

For the gravy:-

  1. Yellow Mustard – 3 tbsp.
  2. Turmeric Powder – 1 tsp.
  3. Tomato Puree – 1 tbsp.
  4. Ginger-Garlic paste – 1 tsp.
  5. Red Chilly Powder – 1 tsp.
  6. Coriander Powder – 1 tsp.
  7. Garam Masala – 1 tsp.
  8. Salt – According to taste.
  9. Cumin Seeds – 1/2 tsp.
  10. Vegetable Oil – 2 tbsp.

For garnish:-Fresh Cream and chopped cilantro.


Step 1 

For making the spinach fritters, take a bowl and add the given amounts of gram flour, spinach, chopped onions, salt, turmeric powder, red chilly powder, asafoetida, garam masala, mint leaves and adding water make a batter of it. Heat oil in a heavy-bottomed kadhai and when it becomes moderately hot, drop in the batter making balls and fry it till browned and crisp.

IMG_3841Step 2 

For making the gravy, make a paste of yellow mustard. Now take a kadhai, add one tablespoon of oil and splutter half teaspoon of cumin seeds. Now add chopped onions, and ginger-garlic paste and fry it for two minutes. Next add the masalas, coriander powder, red chilly powder, garam masala, salt, turmeric powder and tomato puree. Fry these for two minutes and add the mustard paste. Again fry it for one minute. Now add water for the gravy and let it boil for five minutes. Lastly, drop in the spinach balls and let it cook on medium flame for three minutes.

Our Spinach Fritters In Mustard Gravy is ready. Garnish it with fresh cream and chopped cilantro.

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






Fish Curry With Poppy And Mustard


Hello dear friends.Welcome back. Today I’m sharing a recipe of fish made with poppy and mustard. It’s really delicious and a super treat for all who love fish in all its different styles. But every time being delicious. So let’s start with it—


  1. Fish(small variety)-250 gms.
  2. Poppy seeds – 2 tbsp.
  3. Yellow mustard seeds – 2 tbsp.
  4. Coriander seeds – 1 tbsp.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 2 tsp.
  7. Fish curry masala – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Dry Mango or Amchoor Powder.- 1 tsp.
  10. Salt – According to taste.

For the tempering:-

  1. Curry leaves – A handful.
  2. Cumin and black mustard – 1 tsp.
  3. Vegetable Oil – 1 tbsp.
  4. Green Chillies-2.
  5. Kasuri Methi – 1 tsp.


Step 1

Wash and marinate the fish with salt, turmeric powder, and garlic. Here I have used a variety of fish called Shrimp Scad. You can use any fish of your choice. Keep aside.

Step 2 

Shallow fry the fish properly.

IMG-3582.JPGStep 3 

Grind the poppy seeds, yellow mustard and coriander seeds using a little water.

Step 4

Take a kadhai. Add the vegetable oil to it. Now add the cumin and black mustard, curry leaves and after it splutters add the coriander powder, salt, turmeric powder, red chilly powder and fry for two minutes. Now add the masala paste of poppy and yellow mustard, green chilies, fish curry masala and fry again for two minutes. Add the garam masala. Add water to make the gravy and add dry mango powder to make the curry a bit tangy. Let it simmer on medium flame for three minutes. Now add the fried fish to it and simmer for two more minutes.

Garnish with kasuri methi and chopped coriander. Our fish curry is ready to be served.

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




Oil Free Mustard Chicken


Hello and welcome friends once again. Today I’m going to share a recipe of a special chicken curry made with mustard and it is really a delicious one. It is creative and has all the nutrition you need to make you healthy and hearty too.


  1. Chicken – 250 gms.
  2. Yellow Mustard – 50 gms.
  3. Onions – 2.
  4. Ginger-Garlic Paste – 2 tsp.
  5. Kasuri Methi – 1 tsp.
  6. Salt – According to taste.
  7. Turmeric Powder – 1/2 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Yoghurt – 2 tbsp.
  11. Chicken Masala – 2 tsp.
  12. Coriander Powder – 2 tsp.
  13. Cumin Powder – 2 tsp.
  14. Garam Masala – 2 tsp.

For the tempering :

  1. Bay Leaf – 2.
  2.  Black mustard- 1 tsp.


Step 1 

Wash the chicken. Chop the onions finely.

Step 2 

Take a kadhai, add black mustard, bay leaf to it. When it splutters add the chopped onions and ginger-garlic paste and fry for two minutes.

Step 3 

Now add the masalas, salt, turmeric powder, red chilly powder, coriander powder, chicken masala and fry again. Now add the tomato puree and yoghurt.

IMG-3516.JPGStep 4 

Now add the mustard paste and fry for not more than two minutes. The amount of mustard paste should be less only as there are so many other masalas also in the dish. Add the garam masala and fry again. Add water to the gravy and simmer on low flame. Lastly, sprinkle some kasuri methi and mix everything well.

Our oil-free Mustard Chicken curry is ready. You may garnish it with fresh cilantro, fresh cream. Serve it with tandoori rotis, naan, fried rice etc. This is a nutritious and healthy dish which has not even one drop of oil in it.

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