Wheat Flour Halwa Recipe or (aate ka halwa)


preparation time: 5 minutes
cooking time: 10-12 minutes
cuisine: North Indian
serving: 4
1 cup wheat flour (plain Aata)
1/2 cup pure ghee
1 cup sugar or as to taste
2 cups water
2 green cardamom
1 tbsp dry fruits- optional
How to Make
Step 1: Take a pan and put water, cardamom, and sugar in it. Now keep the pan on a medium flame and boil the mixture. Stir it in between. When sugar melts properly in water, low on the flame.
Step 2: take a kadai or a heavy bottom pan, turn on the flame and heat the ghee. Now add wheat flour and roast it. stir the wheat flour continuously till its color changes. Keep on stirring the flour until the color becomes brown. when the flour color turns golden brown, it will start to give a nice fragrance. And the wheat flour starts to release the ghee.
Step 3: Now add the sugar syrup on roasted flour and stir it continuously. Don’t stop stirring the halwa, otherwise, lumps will start to become. Wheat flour halwa observe the water very quickly. Keep stirring continuously, when halwa becomes a thicker turn off the flame. Now halwa is ready for serving. Garnish with dry fruits. And serve it hot or warm.

Spicy Raw Banana Sabzi


Preparation Time: 10-15 mins
Cook Time: 10 mins
Cuisine: South Indian
Serve: 2-3

2-3 raw bananas
2 tbsp ginger-garlic paste
1/4 turmeric powder
1 tsp red chilli powder
salt to taste
10-12 curry leaves
3 tbsp oil
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
a pinch of asafoetida
1 tbsp tamarind pulp
1 onion, chopped
1 tomato, chopped
1 tsp coriander-cumin powder
1/2 cup of water
coriander leaves for garnishing

How to Make
Step 1: First peel the bananas and cut it into round pieces or long stripes of one inch. Put the pieces in a bowl, add a pinch of salt, turmeric powder, 1/2 tsp red chilli powder and  1 tbsp ginger -garlic paste. Now mix it well.
Step 2: Now heat 2 tbsp oil in a non-stick pan and put bananas slices and fry them on medium flame until they become soft. sprinkle a little water on bananas and cover it.
Step 3: Now take a pan and heat 2 tbsp oil in it. Now add fenugreek seeds, fennel -cumin seeds, curry leaves, asafoetida and onion. Saute it. Now add remaining ginger- garlic paste and tomato and mix it.
Step 4: Now add turmeric powder, coriander-cumin powder, red chilli powder, salt and mix all the ingredients well. Now add fried bananas slices, tamarind paste and mix well. add sufficient water, cover it and cook for 2-3 minutes.
Now your dish is ready. Garnish it with coriander leaves. Serve hot and enjoy.

Mango pickle(Aam Ka Achar)



Preparation Time: 1 day
Mixing Time: 10 mins
Cuisine: Indian

2-3 raw mangoes( 1/2 kg)
2 tbsp fenugreek seeds (methi dana)
2 tbsp fennel seeds (saunf)
1 tsp kalonji
1 tsp turmeric powder
2 tsp red chili powder or as per taste
2 tbsp salt
1 tsp asafetida (Hing)
4 tbsp mustard oil

How To Make
Step 1: Wash and dry the mango properly. Cut in small cubes or slices with skin. Now spread it a big plate or a plain cloth. Now let it dry out in sunlight for 4-6 hrs.
Step 2: Now roast the fenugreek seeds in a pan. Keep it aside till it cools down. Now grind it in a blender/grinder
Step 3: Now heat oil on a low flame. Once the oil is heated keep it aside till cool down.
Step 4: Now put sun-dried mangoes on a large plate. Add all spices fenugreek, fennel seeds, kalonji, turmeric, red chili powder, asafetida and finally add salt. Mix it well. Now pour oil over the mango add mix all the mixture properly.
Step 5: Keep the mango pickle in a glass jar or other pickle container. Do not use plastic jars for storing pickles.
Pickle will be ready to eat in 5-7 days.

Dum Aloo Recipe

Dum Aloo Recipe:

Preparation time: 25 mins
Cooking time: 25 mins
Cuisine: North Indian
Serve: 3

250-gram baby potatoes
1 tbsp ginger- garlic paste
1 medium size onion, chopped
1 medium size tomato, chopped
1 bay leaf
1 tsp red chili powder
½ tsp turmeric Powder
Salt as per taste
1 pinch of asafoetida
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp garam masala
2 tbsp mustard oil
1 tbsp Kasuri methi
2 tbsp coriander leaves, chopped

How to make

Step 1:  first wash the baby potatoes properly. Now boil them in a pressure cooker for  1-2 whistle. Let the pressure come down. Peel the potatoes and poke the 7-8 hole in each one of them as deep as you can without breaking them. Use a toothpick or a fork.

Step 2: Heat the oil in a kadai. Add 1 tsp of salt to the oil. Fry the potatoes in hot oil. Fry them on medium flame till golden brown. Now drain off the potatoes over a kitchen towel and keep aside. Add onion and tomato in a blender jar and make a smooth paste.

Step 3: Heat the oil in a kadhai or pan. Now add cumin- fennel seeds and bay leaf. Saute it till brown then add asafoetida. Now add ginger-garlic paste and sauté it for 30 seconds. Now add onion- tomato paste and sauté until the paste becomes thick. Now add chilli, turmeric, garam masala and salt as per taste. Saute it for 1 to 2 minutes.

Step 4: Now add curd and stir it continuously until it turns thick.

Step 5: Now add potatoes and ½ to 1 cup of water. Stir well and cover the mixture with a lid and cook it on a low flame for  5 – 8 minutes. Now check it if gravy becomes thick it means potatoes fully cooked. Now sprinkle crushed Kasuri methi. Stir and cook it for 2 minutes.
Now dum aloo is ready for eating. Garnish the dish with coriander leaves. Serve it with rice, roti or naan.


Chatpata Baingan(Brinjal)


preparation time: 5 mins
cook time: 10 mins
total time: 15 mins
cuisine: Indian
serve: 4


250 grams or 10-12 baby brinjal (baingan)
1 medium size onion, chopped
1 tomato, chopped without seeds
1 chilli, chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 pinch  of asafoetida ( Hing)
1 tsp garam masala
1.5 tsp salt or to taste
1/2 lemon juice
2 tbsp mustard oil
coriander leaves for garnishing

How to Cook:

Step 1: Wash the baby brinjals.  Don’t remove the stem. Slit them into four slices keeping the slices attached to the stem. Fill little salt and chilli powder in the slit brinjals. Keep aside for a minute.
Step 2: Heat the oil in a kadhai/pan. Add fennel and cumin seeds and saute for few seconds. Now add asafoetida, onion and chopped chilli and saute for a minute. when onion gets brown colour then put ginger-garlic paste and saute it again. Now add turmeric, chilli powder and salt. Add slit brinjals and mix well. Cook it on the medium flame for 5 mins. Now add chopped tomato and lemon juice mix well and cook it till brinjals become soft. Now add garam masala and saute again for 2 minutes. Baby brinjal is ready for serving. Garnish with coriander leaves. Serve with rice and roti.

Kadhi Pakora


Prep Time: 30 mins
Cooking Time: 30 mins
Cuisine: North Indian


For Pakora:
1 cup of gram flour
1 medium size onion, chopped
1 tbsp ginger-garlic paste
1 tsp ajwain seeds(carom)
1 tsp red chilli powder
½ tsp salt or to taste
¼ tsp turmeric powder
oil for deep frying
½ cup water

For Kadhi:
2 tbsp besan
2 cup curd or plain lassi
1/2 onion, sliced
1 tsp ginger-garlic paste
2 red chilli, whole
1 tbsp curry leaves
cumin seeds(jeera)
1 tsp garam masala
one pinch of asafoetida(hing)
¼ tsp turmeric powder
salt to taste
2 tbsp mustard oil
coriander leaves
water as required

How to Make Pakora

Step 1:In a bowl, combine gram flour, Turmeric powder, carom seeds, red chilli powder, onion, salt and ginger-garlic paste. Mix well. Now add enough water and make a thick batter. Whisk it till becomes fluffy. Keep it aside for ten mins.
Step 2:Heat the oil in a kadhai or pan. Take a full spoon of batter and drop it in the kadhai very carefully. Drop the batter 5-6 times. Deep fry on medium flame till golden brown. Drain the oil from pakoras and keep aside on absorbent napkin.

How to Make Kadhi

Step 1:In a bowl, take gram flour, curd or lassi, turmeric, chilli powder, ginger- garlic paste and garam masala. Beat it with hand beater or blender. Now add water and beat again, make smooth mixture without lumps.
Step 2:Heat the oil in a kadhai or pan. Add cumin seeds and saute a min, now add asafoetida, whole red chilli, curry leaves and onion now mix and saute it till onion becomes light brown. now add kadhi mixture and mix it well. stir it for continuously 3-4 mins. If mixture becomes thick, add sufficient water and cook it 5-6 mins.once the kadhi comes to boil, add salt to taste and mix well.
Step 3:Now add fried pakoras. Mix well and cook it for 5-6 mins.Turn off the flame. Garnish with coriander leaves. Now serve hot pakora Kadhi with rice or roti.

Kurkura Karela (Fried Bitter Gourd)


Preparation Time: 20
Cooking Time: 20 mins
Cuisine: North Indian

4 medium size karela(bitter Gourd)
1 medium size onion, sliced
1 tbsp ginger-garlic paste
1 tsp salt or to taste
1 tsp ajwain(carom seeds)
1 tsp  red chilli powder
1 tsp  garam masala powder
1 tsp turmeric powder
1 pinch of asafetida
1 tsp amchur powder(dry mango powder)
1 tsp fennel seeds
1 tsp cumin seeds
2 tbsp besan
2 tbsp mustard oil
2 tbsp coriander leaves

How to Cook:

Step 1: Peel karela and cut it into thin strips. Remove the extra seeds. In a bowl, add the karela. Now add 1/2  tsp of turmeric and salt and mix well. Now leave it for 15-20 mins. After  20 mins drain extra water from karela.
Step 2: Put the karela into a bowl. Add sliced onion, sprinkle ajwain, turmeric, amchur, garam masala, chilli powder, asafetida, ginger-garlic paste, dry besan and salt. mix well all ingredients with the karela.
Step 3: Heat oil in a kadai or pan on medium flame. Now add fennel seeds, cumin seed and red chilli. Saute it till brown now add the karela mixture. Mix well. Cover and cook for 5 mins. Stir in between. Now cook it without lid on very low flame until the karela and onion become brown. Keep on stirring until karela becomes crisp. Now its ready for eat. Garnish karela with coriander leaves. Serve it hot with roti, naan, rice or as a snack.

Raw Mango Chutney


Time:10 mins
Cuisine: Indian
Serve: 5

Ingredients :

1 medium size raw mango
1/2 cup mint leaves, chopped
1/2 cup coriander leaves, chopped
1/2 green chilli, chopped
1/2 inch ginger, chopped
1/2 onion, chopped
1 garlic clove, chopped
1/2 tsp salt
2 tsp sugar
1/2 tsp cumin seed
a pinch of hing (asafetida)
1 tbsp water


How to make :

Step 1: Wash raw mango. peel and cut it into small pieces. And remove the seed.
Step 2: Take a chutney jar. put all ingredients in it. Grind all the ingredients with little water to a smooth paste.mix it well. Mango chutney is ready to serve. You can serve it with dal, rice, roti and pakora etc.

Manchurian Recipe


Preparation time: 45 mins
Cooking time: 15 mins
Serves: 4





Manchurian Balls:

  1. 1 cup grated cabbage/cauliflower
  2. 1 cup grated carrot.
  3. 1 cup chopped capsicum.
  4. 2 green chopped chilli
  5. 2 tbsp chopped onion
  6. 2 tbsp Chopped coriander.
  7. ½  tsp ginger -garlic paste.
  8. 2-3 tbsp maida.
  9. 1 tsp corn flour.
  10. 1/2 salt or add as per taste
  11. 1  tsp soya sauce


  1. 1 to 2 tbsp oil 
  2. 1 chopped onion
  3. 1 chopped green chilli
  4. One tomato paste
  5. ½ tbsp  ginger-garlic paste
  6. 1  tbsp soya sauce
  7. 1 tsp vinegar
  8. 1 tbsp tomato ketchup
  9. ½ tsp cumin seeds
  10. ¼ tsp red chilli powder
  11. 1-2 tbsp corn flour dissolved in ½ cup  water
  12. Salt and black pepper to taste
  13. Coriander leaves for garnishing.
  14. 1 cup of water

How to Cook:

Step 1- For Manchurian Balls

Take a bowl  and add grated cabbage, carrot, chopped capsicum,green chilli, ginger-garlic paste, onion, coriander ,salt,maida, corn flour and soya sauce. Now mix well. Make small balls and keep it aside.

Step 2

Take a kadhai and put oil in it. Heat the oil and put the Manchurian balls.  Deep Fry the balls on medium flame till brown. Keep aside when done.

Step 3-  For Gravy

Heat oil in a kadhai. Add cumin seeds and chopped chilli and saute for a minute. Add onions and cook till brown. add ginger-garlic paste and saute for a minute. Now add red chilli powder and tomato paste and cook it for 1 minute. Now add soya sauce, tomato ketchup and vinegar and mix it well.

Step 4

Add Manchurian balls and mix well. Add cornflour paste and cook till the sauce turns thick and transparent. Sprinkle coriander leaves for garnishing and serve  hot.