Split Bengal Gram With Spinach And Mushroom


Today, I will be making a classy lentil-based dish which is perfect for both lunch & dinner. It is high in protein and tastes fantastic paired with rice or chapatis. It is an allrounder dish and has the perfect blend of taste and health. Here’s the recipe for Split Bengal Gram with Spinach and Mushroom. Enjoy!


  1. Split Bengal Gram – 250 gms.
  2. Spinach – 100 gms.
  3. Mushrooms(Cut into halves) – 6.
  4. Onion – 1.
  5. Cumin – 1 tsp.
  6. Ginger-Garlic Paste – 1 tsp.
  7. Salt – According to taste.
  8. Turmeric Powder – 1 tsp.
  9. Red Chilly Powder – 1 tsp.
  10. Asafoetida – A pinch.
  11. Cumin Powder – 1 tsp.
  12. Green Chillies – 2.
  13. Tomato Puree – 1 tbsp.
  14. Garam Masala – 1 tsp.
  15. Vegetable Oil – 1 tbsp.


Step 1

Cut the spinach roughly. Finely chop the onion. Wash and cut the mushrooms into halves and blanch them in a saucepan. Now wash the daal and boil it with the chopped spinach, salt and turmeric powder in a pressure cooker. Shallow fry the mushrooms till lightly browned.


Step 2
Take a kadhai or a pan. Add the given amount of oil to it. Next, add the cumin and asafoetida and when it starts spluttering, add the finely chopped onion. Fry for one minute and then add the ginger-garlic paste.

Step 3
Now add the remaining masalas, salt, turmeric powder, red chilly powder, cumin powder and next add the tomato puree. Fry this for two minutes and lastly add the chopped green chilies and garam masala.

Step 4
Fry all again for three minutes and then add in the boiled daal and the shallow fried mushrooms. Add in water as needed to adjust the thickness of the dal. Garnish with chopped coriander and fresh cream.

Our   Split Bengal Gram with Spinach and Mushrooms is done. Serve it with hot chapatis, tortillas, steamed or fried rice and the like.

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





Spinach Pickle


Hi and welcome my dear buddies to my site again. Winter has now arrived and we too want a change in our choice of vegetables and fruits to enjoy this season well. Usually, I make pickle from every vegetable but this time I got the idea to make a special pickle from spinach. It turned out really nice. So I wanted to share this recipe with you all and I hope you will also like it being a twist from the regular array of pickles found and made in India. So we will start with our recipe now—–


  1. Spinach – 250 gms.
  2. Garlic pods -2 tbsp.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Achaar Masala – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Vinegar – 2 tbsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt – According to taste.

For the tempering:-

  1. Mustard Oil – 1 tbsp.
  2. Dry Red Chillies -2.
  3. Five Spice or Paanchphoaran – 1 tsp.
  4. Asafoetida – A pinch.



Step 1

Chop and wash the spinach finely. Peel and chop the garlic into very small pieces.

Step 2

Take a pan and add mustard oil in the given quantity in it. Now add the five spices, dry red chilies and when it splutters add the asafoetida. Now add the cut garlic and masalas, i.e, salt, turmeric powder, red chilly powder. Next stir in the chopped spinach. Add the garam masala and achaar masala. Keep stirring the spinach and cook it without covering it. Switch off the gas. We do not need to fry the spinach after adding achaar masala.


Step 3 

Now take a bowl and add the spinach pickle to it. Add in 1 tbsp of vinegar and 1 tbsp of mustard oil when the dish is at room temperature. Mix well. It is basically an instant recipe so you can have it the minute it gets made. Store it otherwise in a glass jar.

And yes, now our Instant Spinach Pickle is ready. Serve it up with chapatis, paranthas, pooris and tandoori roti.

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

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!!!






Basa In Spinach Gravy


Hello friends.Welcome back. Today I’m going to share a  special recipe of basa fish cooked in a spinach, onion and tomato gravy giving it great taste and flavors which are truly healthy, all green and very satisfying. So let’s start with it—

Ingredients:-For the fish fry:-

  1. Boneless fish fillet – 200 gms.
  2. Salt – A pinch.
  3. Turmeric Powder – 1 tsp.
  4. Red chilly powder – 1 tsp.
  5. Garlic(crushed)- 3 cloves.

For the gravy:-

  1. Spinach or Palak – 250 gms.
  2. Onions(chopped) – 1.
  3. Turmeric Powder – 1 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Ginger-Garlic Paste – 1 tsp.
  6. Tomato Puree – 2 tbsp.
  7. Coriander Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Green chillies – 2.
  10. Cumin – 1 tsp.
  11. Vegetable Oil – 2 tbsp.

For the garnish:- Fresh Cream.


Step 1

Wash and marinate the fish fillet(here I  have used Baasa fish)with salt, turmeric powder, red chilly powder and crushed garlic. Shallow fry the fish in a pan. Finely chop the onions and green chilies. Blanch the spinach and then make its puree.

IMG-3806.JPGStep 2

Take a kadhai. Add the cumin and vegetable oil to it. When they splutter add the chopped onions. Fry them till half cooked. Now add the ginger-garlic paste. Next add the green chilies, salt, turmeric powder, red chilly powder, coriander powder, tomato puree, garam masala and fry for two minutes. When the masalas are well-cooked pour in the palak puree which you made earlier and stir it up. Let it cook on medium flame for three minutes. Now drop in the fried fillets and simmer again for two-three minutes. You may check the seasonings before switching the gas off. Garnish it with fresh cream.

Our Boneless Fish In Spinach gravy is ready. It’s delicious and healthy and sure is a sight for really hungry people. Serve it with hot chapatis and fried rice, a curry and some salads.

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




Spinach And Potato Curry


Hello and welcome friends. Today we’ll be making spinach and potato curry together. It’s really healthy, all green, and very easily prepared too. You can serve it with chapatis, pooris etc.


  1. Spinach – 500 gms.
  2. Potato – 250 gms.
  3. Bay Leaf – 2.
  4. Onions – 2.
  5. Cumin -1 tsp.
  6. Asafoetida -A pinch.
  7. Red Chilly Powder -1 tsp.
  8. Cumin Powder -1 tsp.
  9. Turmeric Powder -1 tsp.
  10. Tomato – 2.
  11. Garam Masala – 1 tsp.
  12. Sugar – 1/2 tsp.
  13. Vegetable Oil – 1 tbsp.


Step 1 

Wash and cut the spinach. Boil the spinach and the potatoes.

Step 2

In a kadhai, add oil, cumin, bay leaf and asafoetida. Add chopped onions. Fry it. Next add the salt, turmeric powder, red chilly powder, cumin powder,garam masala, and fry. Now add chopped tomatoes and fry all again. When the masala mixture is ready, add the boiled spinach and mash it with the ladle you have in your hand. Add boiled and cut potatoes. Lastly, add some sugar and fry everything finally.

Our Spinach And Potato Curry is ready. You can add some milk also lastly but it is optional. Garnish it with fresh cream and fresh cilantro. Serve it with chapatis, tortillas and the like.

Note point:-1. The recipe should be a bit sweet and tangy so I have added slightly more of the tomatoes than will generally be used to make curries. And to balance the taste I have also used some sugar or sugar-free.

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


Pumpkin With Spinach


Hello and welcome my friends to my corner. Today I’m sharing with you all a very healthy, oil-free recipe of greens with pumpkin. It’s a delicacy of the Mithila region of Bihar and is an easy to make recipe. So let’s start with it—


  1. Green pumpkin – 1
  2. Spinach – 200 gms.
  3. Radish – 1/2
  4. Salt – according to taste.
  5. Turmeric powder-1 tsp.

For tempering:-

  1. Five spices – 1 tsp.
  2. Green chillies – 2.
  3. Asafoetida – a pinch.
  4. Vegetable oil – 2 tbsp.



Step 1

Wash, scrape and cut the green pumpkin into small pieces. Similarly, wash and cut the spinach. Cut the radish into thin pieces.

Step 2

Now pressure cook these veggies and when done strain them through a strainer to take out the water.

Step 3

Now take a cooking pan and add some vegetable oil to it. Next add the five spices, some green chillies and the asafoetida and let it splutter. Now add the boiled veggies, salt, turmeric powder and cook it for ten minutes till the vegetable gets dry and sauteed. Garnish it with fresh cilantro.

And hey, Pumpkin With Spinach is ready in a jiffy.

I hope you will like this recipe. It’s totally healthy and compact with taste and can be had with the main course. It is an appetiser. Do write your comments and feedback. Till then have a great weekend. Happy cooking, healthy living!!!