Jun 19

Green Methi Pakoda with cube potato in Karhi

This is a very traditional and popular recipe from Punjabi cuisine; they prepare since ages this in the winter when green methy is available in plenty. It is something, I like in winter during lunch with steamed rice. In my opinion the delightful taste of this kadhi will impress you too. Green methi enhances the taste and flavor too.

Ingredients: For Karhi

  • Besan: 40gm.
  • Curd/yogurt: 350 gm.
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1 tablespoon (grated)
  • Clove: 2-4 no.
  • Cumin seed: 1 teaspoon
  • Bay leaf: 1 no.
  • Mustard oil: 1 table spoon

Ingredients: For pakoda

  • Besan (gram flour): one cup
  • Methi saag (Green fenugreek): 200 gm.
  • Onion: 150 gm. (2 no)
  • Ginger (chopped): 1 teaspoon
  • Green chili: 2 no.
  • Potato: 2no. (Medium)
  • Water: half cup
  • Meetha soda (Sodabicarb): 1 pinch (optional)
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Ghee: 2 tablespoon
  • Red chili powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Red chili: 2 no.
  • Asafoetida: 1 pinch


  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve). keep aside.
  2. Chop green methi, onion, green chili into small pieces and grate ginger. Keep aside.
  3. Cut potato into one fourth inch Slice. Keep aside.

 For making pakora:

  1. Take a bowl. Put Besan, chopped green methy, onion, green chili, salt, and Meetha soda in it, make smooth batter with the help of water.
  2. Take fry pan, heat oil in it: Let oil to smoke, drop small size of ball from batter in it (Either helps of your hand or spoon) Deep fry the ball till golden brown on medium flame. Repeat this till all batter is finished. Keep aside.
  3. Deep fry all potato. Keep aside.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it. Put bay leaf, and clove. Sputter it for few seconds, then add grated ginger, fry this and add onion, fry onion till light brown.
  2. Put mixture (curd and Besan) in the fry pan; add salt and turmeric powder in it, add water in small quantity, as per requirement.
  3. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  4. Put these balls and fried potato into Karhi and boil it.


  1. Take a small fry pan; put ghee in it, when smoke begins to come. Put mustard seed, cumin and whole red chili, sputter it few seconds, put off the gas. Add red chili powder and asafoetida. Spread this seasoning all over the Karhi.
  2.  Mouth watering “Green Methy Pakoda with cube potato in kadhi” is ready to serve. Serve with steamed rice or jeera rice (cumin rice).
Green Methi Pakoda with cube potato in Karhi
smooth batter & prepared curd
Deep fry
Deep fry all potato
Put bay leaf, and clove
add grated ginger and onion
Put mixture (curd and Besan)
add salt and turmeric powder
Put these balls and fried potato
Put these balls and fried potato
Green Methi Pakoda with cube potato in Karhi
Green Methi Pakoda with cube potato in Karhi

May 19

Dry methi potato

You may forget the fresh methy Aaloo, when you eat a bite of this fabulous recipe. Your house will be filled with its aroma when you cook this recipe. You would like to taste it again and again greedily. Whenever I prepare this recipe the guest praises and asks more and more and never forgets to ask, how to cook. I am going to upload today a long time pending… recipe…enjoy… let me know the feedback…


  • Potato: 250 gm
  • Onion: 1no. (Small size)
  • Ginger: 2”pieces
  • Green chili: 1no.
  • Dry kasuri methi: 2 tablespoon
  • Cumin: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil: 1 tablespoon
  • Fresh cream: 2 tablespoon


  1. Boil potatoes, peel off the skin and chop into cubes, Keep aside.
  2. Chop onion longitudinally, Keep aside.
  3. Chop ginger, green chili into small pieces, Keep aside


  1. Take a fry pan. Heat oil and add cumin, let it spur for few seconds; add chopped onion, green chili and ginger, fry it for a  couple of minute, till it turns translucent.
  2. Add salt, red chili powder, coriander powder and turmeric powder, stirs for a minute, add boiled and chopped potatoes along with dry kasuri methi. Stir and cook on low flame with lid on for 2-3 minutes Stir occasionally.
  3. Add fresh cream. Stir and cook again on low flame with lid on for 4-5 minutes. Stir occasionally. Put off the flame. Transfer into serving bowl. Serve hot or warm as per your choice. You can serve this as a side dish with Indian bread and equally goes well with rice dishes too.
Dry methi potato
add cumin
adding sliced onion
adding ginger
adding green chili
Add salt, red chili powder, coriander powder and turmeric powder
add boiled and chopped potato
add dry kasuri methi
Add fresh cream
Add fresh cream
adding garam masala powder
Dry methi potato

Mar 19

Aata (wheat flour) ka halwa

Daunting challenges like examination of your kids, headache complains, weakness, feeling tired due to study or physical activity; you will definitely go with mouthwatering delicacy and authentic Indian cuisine.

 Aata ka halwa (pudding) have rich amount of protein, iron and carbohydrates for instant energy. Your child becomes sharper, when you start their day with this at least two weeks regularly. This is the Dadi ma ka nuskha…


  • Aata: one and half cup
  • Sugar: 1 cup
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Almond:6-8 no.
  • Water: one and half cup


  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.
  3. Boil water along with sugar, and make sugar syrup. Keep aside.


  1. Heat ghee in a fry pan, add Aata.
  2. Roast Aata on medium low flame till it gets golden brown in color.
  3. Add cashew nut and raisin in it and fry for a minute.
  4. Add sugar syrup, stir to mix well.
  5. Let it cook for 5- 8 minutes on medium low flame.
  6. Stir it, lower the flame continue to cook till the halwa consistency come.
  7. Add cardamom powder, stir to mix well.
  8. Add one tablespoon of ghee to finish off.
  9. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  10. Aata ka halwa (pudding) is ready to serve.
Aata (wheat flour) ka halwa
add Aata
Roast Aata on medium low flame
Add sugar syrup
Aata (wheat flour) ka halwa

Mar 19

Salted sattu drink (salted protein drink)

Sattu is grounded roasted black gram or chana; it is one of the most common nutritious homemade powders (flour). It is very popular in Bihar, Uttar Pradesh and eastern part of India.

Making chana ka sattu is a time taking process; I used here readymade sattu flour from Bihar.  If you don’t have, just grind the roasted chana dal to fine powder, sieve it and use it.

 In summer; sattu drink stall is available in every nuke and corner in Bihar. No need to cook. Just mix it with glass of water. ‘Salted sattu drink’ is a great hydrating and cooling drink for fitness freaks, a post workout protein kick. It is boon for us to fight summer and avoid dehydration, so bye-bye to heat stroke with this sattu recipe…

Consume it empty stomach for best result.


  • Sattu (roasted chana dal powder): 40-50 gm
  • Salt: ¼ teaspoon
  • Roasted cumin powder: 2 pinch
  • Dry mango powder: 2 pinch (optional)
  • Fresh lemon: 1 no. (As per your taste)
  • Fresh Mint/coriander leaf: (optional)
  • Water (Chilled): 300-400 ml.


  1. Take a pan, put sattu, salt, roasted cumin powder, dry mango powder and mix all properly along with water, stir and mix well so that no lumps formation.(if there is lumps, break that with spoon)
  2. Just before serving, add lemon juice as per your taste, pour in glasses and serve sattu drink.
  3. Decorate with fresh mint or coriander leaves.
Salted sattu drink (salted protein drink)
Take a pan, put sattu, salt, roasted cumin powder
Adding water
add lemon juice
pour in glasses
pour in glasses
Salted sattu drink (salted protein drink)

Mar 19

Murukku with refined flour (chakli)

Holi is at our doorstep: come and get ready to prepare traditional sweets and Namkeen. Murukku (chakli) is one of the oldest and traditional snacks, and all time favorite, especially in south India, now a day’s all over India, even in Japan too. There are many ways to prepare Murukku, but here one of my friends introduced me this recipe with very few basic ingredients, refined flour and split black gram.

Yes, come on and take a glance of the recipe, very easy and quick…


  • Maida (refined flour):2 cup
  • Urad dal split black gram: ½ cup
  • Salt: 1 teaspoon
  • Cumin: half teaspoon
  • Sesame seed: 2 tablespoon
  • Olive oil/cooking oil: 1 tablespoon for moin.
  • Cooking oil: for deep frying


  1. Take a separator (pot of the size which can come in the pressure cooker) of pressure cooker. Put one glass of water in pressure cooker, and place the separator into pressure cooker with Maida on small stand (grid). Pressure cook (steam cook) for 10 minutes and allow cooling. Take separator out from the cooker. Keep aside.
  2. Dry roast urad dal, grind to fine powder. Keep aside.

For making dough:

  1. Take a wide vessel; pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil (moin).
  2. Mix well by rubbing between palms. Add water in small quantity and knead them. if required, put some more water till the dough becomes soft. (The dough can be made in food processor also).
  3. Divide the dough into 2-3 equal parts and roll each part into a cylindrical shape, take chakli maker, apply oil inside. Fill the maker with dough.
  4. Take a plastic sheet; give the round shape of chakli on the sheet, all chakli is to be prepared on this sheet, as in photo.
  5. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes and test again).


  1. Now deep fry the chakli into the hot oil (as shown in photo) on medium heat, after they start to come up slowly, turn over with tongs.
  2. Fry till it becomes light brown in color, remove chakli from the oil; wait for a minute to get the oil hot again. Repeat this till all chaklis are done.
  3. Now, chakli is ready to serve. Store it in air-tight container.
Murukku with refined flour (chakli)
steamed flour
steamed flour and roasted dal
steamed flour and grinded dal
pour steamed refined flour, powdered urad dal, salt, Sesame seed, cumin and oil
give the round shape of chakli
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
deep fry the chakli into the hot oil
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)
Murukku with refined flour (chakli)