Tuesday, June 6, 2017

Phalsa sharbat

Phalsa (also known as Falsa), is a small berry fruit that comes from the shrub-plant Grewia asiatica and is native to India and South Asia. This fruit is full of anti-oxidants and is known for its high nutritional value. Bringing you this flavorful home-made drink to enjoy this summer!

Ingredients (Servings: 7-8 of 200 ml)

  • Phalsa                                         250gm
  • Sugar                                          6-8  tbsp
  • Water                                          1Lit 
  • Powder Roasted cumin seed      1/2tsp
  • Black salt                                   1tsp
  • Ice cubes or crushed ice             (to serve it chilled)
  • Mint leaves                                (for decoration)


  • Take Phalsa in a dish and wash thoroughly with water.
  • Soak in water for 4 to 5 hours in bowl.
  • Mash thoroughly with spoon and pour into other bowl through a strainer. 

  • Continue straining through until pulp(mostly seeds) is remaining,
    keep adding a little amount of water slowly as needed to help with the straining process. Dispose of the leftover pulp. 
  • Now Phalsa juice ready.

  • Add sugar ,black salt and cumin powder and stir thoroughly and Phalsa syrup is ready.
  • Keep it in fridge for cooling.

To Serve

  • Take glasses as per your requirement.
  • Add 1/4 glass of crushed ice, 1/4 Phalsa syrup and pour water.
  • Decorated with mint leaves and straw.
  • Serve  chilled.

Thursday, February 18, 2016

Shalooli Tikki


Shalooli Tikki is a nutritious product of shaljam and mooli,as main ingredients and other vegetables.


  • Turnip (shaljam)           2 piece(medium size)
  • Radish(mooli)              1 piece (medium size)
  • Carrot                          2 or 3 pieces (medium size)
  • Onion                          1 small piece
  • Ginger                         1 small piece
  • Garlic                          3-5 flakes
  • Cinnamon Stick           1 small piece
  • Mace(Javitri)                2 small piece
  • Green chilli                  2-3 pieces
  • Garam masala              1/4 tsp
  • Coriander leaves          1 bunch

  • Salt to taste
  • Oil                               2 tbsp
  • Roasted gram powder  1 tbsp
  • Cornflour                    1tbsp
  • Grate Turnip,Radish,Carrots and Ginger.
  • Keep grated vegetables in one bowl or plate.
  • Cut green chilly into small pieces
  • Chop onion into fine pieces.
  • Cut coriander leaves and garlic into small pieces.







  • Take a deep pan or cooker,add grated vegetables,cinnamon stick,garlic and javitri. Boil it for 15 to 20 minutes or 1 whistle.
  • Cool it,then strain extra water. Squeeze it so that water is drained out from the mixture totally.
  • Add to the above mixture salt,garam masala,roasted gram powder and cornflour and mix. Make a smooth dough.
  • Make small balls of similar size from the dough. 
  • Take one ball,keep it on one palm,flatten it with another palm,hollow it in middle and fill it with some chopped onion and Coriander. Mould it into a ball again,press lightly in middle giving shape of patty with care so that mixture does not come out of ball. Keep aside.
  • Repeat the process with other balls.
  • Now heat a flat pan,spread 1 tsp oil on the surface. Keep  4-5 Patties at a time on the pan.
  • Cook both sides till golden brown.
Serve hot with green Coriander chutney

Monday, October 6, 2014

Tricolor Sandwich

     Tricolor and multi flavour sandwich for family members in breakfast on a holiday or to arouse taste buds of your esteemed guests.


Sandwich bread
  [white or brown]        4 slice  for 1 sandwich

Paneer               50 gm
Cucumber or cabbage.    1
Capsicum.         1
Carrot.          2piece 
Tomato        2medium      
Green coriender or mint chutney.     2 -3 tbsp
Tomato sauce.     2-3tbsp
Lemon juice.        1 tsp
Chilli sauce.          1tbsp
Cheese.                 3-4 cubs
Black paper powder.    1 tsp
Butter               2tbsp
Salt to taste


Remove the side crusts off the slices if necessary.
Grate the paneer.
Grate the cheese.
Slice the tomatoes finely.mix black paper powder and 1 pinch salt

Peel off and grate cucumber. Mix 1/2 tsp lemon juice and   finnly chopped capsicum

Prepare green coriander chutney using green chilli.


Place one slice on a plate,.Add a layer of grated paneer & cheese.Place second slice over first one.Spread green chutney and add grated cucumber all over.Sprinkle salt.Add chilli sauce.
Place third slice on second one,spread tomato sauce and then tomato slices all over.
Take a fourth slice,spread thin layer of butter and place it as cover with buttered side down.

Once assembled,cut each one into 2 triangles and wrap each triangle with paper napkin.
Tricolor sandwich is ready.
     Serve immediately otherwise the sandwich will become saggy and difficult to hold.

Friday, September 26, 2014

Special Recipes for Holy Navratra


       With blessings of Ma Durga, the holy days of Navratra have begun and will end on 2nd Oct,2014.Many of us observe fasting in this period and depend on phalahari meals.In this blog many recipes have been posted from time to time for such occasions,which are listed below:

     I am sure these recipes will make anyone's fasting a worthwhile experience!

Friday, September 12, 2014

Handi Paneer


  Handi Paneer is a very spicy,nutritious and delicious paneer recipe.






Paneer.                    250 gm
Thick Curd             1 cup
Turmeric Powder.   1/2 tsp
Red Chilli Powder.  1/4 tsp
Kashmiri Red Chilli Powder   1/4tsp
Bayleaf.                   2 pieces
Black Peppercorn   7-8 pieces
Cinnamon stick       1"(approx size)
Cloves                     3-4 pieces
Mace [javitri]         1 small piece 
Green cardamom.     2-3 pieces
Black cardamom.     1 pieces
Red pepper corn ( whole red chilli) 2
Garam masala powder  1/2 tsp 
Onion.                      3-5 pieces
Tomato                     3-4 pieces
Ginger.                      2" small  piece
Green coriander leaves 1small bunch
Green chilli.             3-4
Salt to taste
Oil.                           2tbsp


Cut the paneer into 1 inch size cubes.
Beat the curd.
Cut into 2 halves then slice very fine
Slit green chillies into two parts.
Grate ginger. grated thickly into long shreds
Finely chop coriander leaves.
Chop tomatoes very finely.

Break coarsely the black pepper corns,black & green cardamoms.


Heat 2 tbsp oil in a pan or 'cook n serve' handi.Add paneer cubes and fry on low flame on all sides till slight brown.Keep flame on,take paneer out and keep aside.
To hot oil in same pot,add cinnamon stick,bay leaf,javitry,green & black cardamom,cloves,red pepper corn,black pepper corn.Fry till these pop up.
Add immediately sliced onion,stir-fry till onion turns golden brown.Add tomato pieces.Again stir-fry and cook on low flame for 8-9 minutes.
When tomato cooked properly,mix onion & tomato like a paste. Add turmeric powder, red chilli powder and garam masala powder,mix well.
 Add beaten thick curd. Cook for 5-6 minutes till dry.Add salt,Kashmiri red chilli powder and chopped green chilli.
Now add  paneer cubes and 1/2 cup water,cover with lid. Cook on low flame till thick gravy is formed.Close the flame and remove handi.
Serve hot,in a small copper or clay handi,garnished with coriander leaves and grated paneer. Nan,Rumali Roti,Missi Roti,jeera ric etc. are ideal companions.

Monday, September 1, 2014

Arvi ke Patte ke Pakode [Colocasia Leaves Fritter ]

     There are so many kinds of pakode or fritters which are just not mouthwatering in taste,but form popular part of Indian kitchens.Arvi ke patte ke pakode deserve special place among them!These hot pakode can be enjoyed as snacks in cool seasons or with meals.                                   


  • Arvi ke patte                  6-9  leaves
  • Black gram (urad daal )          1 cup
  • Green gram (Moong ki daal)   1cup
  • Rice                                      1/4 cup
  • Garam masala powder              1tsp
  • Asafoetida                            1/4 tsp
  • Green chilli                      7-8 pieces
  • Garlic cloves                             5-6 
  • Ginger                         1small piece
  • Lemon juice                       2 lemon
  • Mango powder                        2 tsp
  • Salt to taste
  • Oil for fry                           1/2 cup
  • Bengal gram (channa daal)      1cup    


    • Wash and soak black gram, bengal gram,green gram and rice in three/four separate bowls for 6 hours.Then grind each soaked gram & rice separately as suggested below :
           1.grind black gram with asafoetida and green chilli.
           2.grind bengal gram with garlic and green chilli.
           3.grind green gram with ginger,rice and green chilli.
           4.Mix mango powder and salt with each gram paste.


    • Wash the leaves.If leaves have hard stems,remove them.
    • Rub lemon juice on the every leave.Keep aside for about 10 m9nutes.
    • Place the leaves on clean & large surface.Take one of these,place it with smooth side face down and  rough side up.Apply bengal gram paste on upper surface.
    • Then place another leave over first one with smooth side down,apply black gram paste.
    • Now again place third leave over second one with smooth side down and apply green gram paste.
    • Now roll these leaves carefully like a swiss roll.

    • Repeat the process with other leaves,thus preparing several sets of leaves.
    • Now the rolls are to be steamed in the steamer.If required,as an alternative,take a cooker or large pan, fill in the water nearly up to rim,cover with plain jaali and boil water.Your steamer is ready.
    • Steam 2 or 3 rolls at a time as may be suitable in the steamer,placing side by side and covered with a dish or so,for about 15-20 minutes till daal pastes are cooked.

    •  To check whether gram pastes are cooked,insert a knife about 1 inch through the rolls.Withdraw it.If knife is clean,it suggests daal pastes are cooked. 

    •  When done,remove the rolls slowly from steamer,put on a plate and cut  the rolls into 1/2 inch thick slices.
    • Heat oil in a deep pan.When steaming hot.Deep fry the slices,4-5 at a time.Ensure the slices do not break.
    •  [The people who do not wish to use deep fried pakode,then alternatively Heat one tbsp oil in a pan,add mustard seeds.When seeds pop up,add slices,saute on both sides for 5-6 minutes.]
    Serve hot as a snack or with rice,roti and daal.

    Sunday, August 24, 2014

    Kachaudi---Chane ke Daal ki



    • Bengal gram       1 cup
      [chane ki daal]
    • Wheat flour         2 cup
    • Green chilli  3-4 pieces
    • Ginger     1 small piece
    • Green coriander leaves  1small bunch
    • Cumin seed                 1/2 tsp
    • Black pepper corn  7-8pieces
    •  Black cardamom      2 pieces       
    • Green cardamom   2-4 pieces
    • Cloves                   5-6 pieces
    • Red chilli powder       1/4 tsp
    • Ghee                             3tbsp
    • Oil  for fry                    2cup                            
    • Salt to taste


    • Chop finely green chilly,coriander leaves and ginger.
      For filling--
    • Soak the chana daal for 6 -7 hours. Wash thoroughly and grind soaked chana daal along with ginger,cumin seeds, black & green cardamom, black pepper and cloves to get a smooth paste.
    • Heat 1 tsp oil in a pan. Add channa daal paste, chopped green chilly & red chilli,   salt, chopped green coriander leaves. Mix thoroughly. Saute for 5-6 minutes. When paste gets dried,close the flame.
    • Filling paste is ready.
    For Kachaudi--
    •  Add warm ghee and salt to the wheat flour, mix well.Knead to a smooth,soft and little loose dough as is made for chapati.

    • Make small balls of wheat flour dough of equal sizes. 
    • Take one ball, place it on a rolling board,press with palm and roll out a little. 
    • Take it in one palm, place one spoon of daal paste in middle and close from all sides.
    • Now put it back on rolling board and roll it lightly with rolling pin so that daal does not breach.

    • Meanwhile heat oil in a deep fry pan on high flame. 
    • When steaming hot, deep fry the roll till light brown.Fry on both sides.
    • Repeat the process with other balls.
    Kachaudi is ready.

    Serve hot.
    Eat it as snack with green coriander chutney or pickle at tea time,or,in meals.