curd dish · Curries · dinner · Easy to cook dishes · full meal · Green oeas · Protien rich · soya nugget dish · Vitamin B-12 rich

Soya Nuggets and Pea Korma


  • Soya Nuggets-1/2 Bowl
  • Green Peas-1/2 Bowl
  • Oil-2 tea-spoon
  • tomatoes-2 medium-sized
  • Onions 2 big
  • garlic 10 cloves
  • ginger – 1 inch
  • Cumin seeds-1/2 tea-spoon
  • cloves (laung)- 4 in numbers
  • cinnamon inch piece
  • Black pepper-8 in number
  • Poppy seeds one table-spoon
  • turmeric-1/2 tea -spoon
  • coriander Powder one tea-spoon full
  • Garam masala powder One tea-spoon
  • Red chilly powder 1/4 tea-spoon
  • curd 4 tea-spoon
  • Milk -1/2 cup

Soya Nugget and pae Korma


  1. Soak Soya nuggets in water for 10 to 15 minutes.
  2. Put little salt and boil green peas and soya nuggets  until they become soft, drain extra water and keep it aside.
  3. Make ginger garlic paste and chopped onion in very small pieces.
  4. Take a fry pan, heat it on gas flame, put oil in it. Allow it to steam hot put cumin seeds, cloves, black pepper and cinnamon stick to it, stir continuously for 2-3 minutes and add ginger garlic paste to it. Now fry it till golden brown.
  5. Add  finally chopped onion and stir continuously, cook it till it becomes golden brown.
  6. Now add turmeric, salt and garam masala powder to it. Stir it continuously and cook it in medium flame( you can add water if the mixture becomes very dry).
  7. Now add curd and stir continuously to avoid curding. Cook it for 3 to 4 minutes now add chopped tomatoes and cook it till they become soft.
  8. Now add green peas and soya nuggets o it. Fry it for 5 – 6 minutes in medium flame. Stir continuously to avoid burning.
  9. Now add milk to make it saucy. cook it for 2-3 minuets nad switch off the flame. Your korma is ready serve it with chapati, puri or rice.
dinner · Easy to cook dishes · gudma · launji · Lunch · Mango pickle · Pickle (summer) · sweet pickle · Traditional recipes

Sweet mango pickle , Launji, aaam ka Meetha acahar, gudama


  • Raw mango 500 gms
  • roasted coriander seeds -1table spoon
  • fenugreek-1 tea spoon
  • black salt 1 tea spoon full
  • red chilly -1 tea spoon
  • white salt to taste
  • onion seeds-1/2 tea spoons
  • oil-1 tea spoon
  • jaggery 1/2 kg
  • asafoetida little
  • cumin seeds -1/2 tea spoon


  1. Wash raw mangoes , peel it and chop it in small pieces.
  2. Tak a deep pan, put it on gas flame, pour oil into it. Put cumin seed , allow it to crackle, now add asafoetida to it.
  3. Pour all mango pieces it , stir well now add crushed jaggery to it , simmer the flame and keep it stirring.
  4. Jaggery will melt and you will get a syrup,add salts and other spices to it..
  5. Let mangoes cook in the syrup for 10-15 minutes, check in between if it is done.
  6. Switch off the flame now mango pieces will have shiny look . Let it cool and serve it with puri, kachori roti or enjoy it like a murrabba (a Sweet Dish). IMG_0507



breakfast · Breakfast food · Easy to cook dishes · full meal · Healthy Breakfast · quick and easy · Traditional recipes

Sprout’s Chat

Very Easy and healthy breakfast/ snack, specially for youths staying away from home.



  1. sprouted moong- one bowl
  2. Sprouted gram (chana)- one bowlblack salt
  3. pepper powder
  4. white salt
  5. Roasted and grinded cumin seeds
  6. Asfoetida
  7. cumn seeds-1/2 tspoon
  8. Onion- one medium sized (Finally chopped)
  9. green chillies finally chopped -2
  10. 1/2tspoon oil/ghee
  11. Corriender leaves

Method of Sprouting-Soak gram and  whole moong ( Khadi Moong) for 6-7 hours. Drain water and tie it in muslin cloth keep it in a basket (it should have aeration), It take 8 to 12 hours to sprout depending on the atmospheric temperature.

Open muslin cloth when grains are sprouted. Separate unsprouted seed and wash it under water. Your sprouts are ready for use.

  1. Take a pan heat ghee/oil till steaming hot. Put cumin seeds and asfoetida. Add sprouts the moment cumin seeds start crackling. add green chillies and little water to it,  Cook it for 5-7 minutes.
  2.  Sprouts will become soft.  Now add black pepper, black salt and roasted cumin seeds.
  3. Garnish it with finally chopped onion and coriander leaves. You can squeeze half lemon and add bikaneri bhujia to enhance its taste. Those who like curd can add curd to it.

Sprouts can be eaten without cooking . Omit step one simply add all other ingredients and enjoy. This will be more healthy and convenient.


If you want you can add even boiled and mashed potato to it .top it with round mthari ( used in Bhel) Sprout bhel is ready.





curd dish · dinner · Easy to cook dishes · full meal · Lunch · Potato dish

Dahi ke Aaloo (mathe ke aaloo)


  • asafoetida little
  • cumin seeds 1/4 tspoon
  • Matha/ Diluted curd 2 cups
  • turmeric 1/2 tspoon
  • Ghee-1 tspoon
  1. black salt
  2. roasted and ground cumin seeds
  3. white salt
  4. crushed dried red chillies

Item 1to 4 can be added according to your taste.

  • 1 potato boiled and chopped in small pieces


  1. Stir curd or mattha till it gets smooth.
  2. Mix turmeric and item 1-4 in curd and mix it properly.
  3. put a pan on gas stove , pour ghee and let it heat till smoky.
  4. put cumin seeds , let it crackle and pour curd mixture in it. Stir continuously  till it starts boiling.
  5. Add boiled and chopped potato to it.
  6. Cook it for 4-5 minutes.

Serve hot with, Roti, Paratha or Rice.




Breakfast food · curd dish · dinner · dip · Easy to cook dishes · Lunch · raita · Uncategorized

Palak Raita (Green Dip)


100 gms-spinach leaves

Curd 250gms

black salt-1/2 tea spoon

roasted and grinded cumin seeds =1/2 tea spoon

Green chillies- 2

Red Chilly-little


  • Boil  and grind palak in smoth paste.
  • Beat curd till its smooth.
  • Add salt, cumin seed powder, black salt, white and chilly powder to curd.
  • Add pala paste to curd and mix well. Your raita (green Dip) is ready. Enjoy it with aloo paratha or any other dish.IMG_0606


Breakfast food · dinner · Easy to cook dishes · full meal · Lunch · stuffed paratha · Traditional recipes

Green (Stuffed)Paratha


For dough-

100 gms – spinach (palak)

Wheat flour- 100 gms

salt- to taste

For filling-

4 -medium sized potato

green chillies-2

Cumin seeds-1/2 tea spoon

Coriander  leaves-1/2 bunch

Salt to taste

Ghee or vegetable oil -4  table spoons



  1. Wash and boil spinach leaves in minimum amount of water.
  2. Grind boiled leaves into a smoot paste.
  3. Take wheat flour in a pan add spinach paste and salt to taste, knead it ino a dough. 

  4. Boil and mash potato.
  5. Grind coriander leaves cumin seeds , green chillies and salt in a paste.
  6. Mix coriander paste in mashed potato.IMG_0608
  7. Divide dough in 4 equal parts.
  8. Fill 1/4 th of filing in one part of  green dough and roll it to make paratha .
  9. Heat Pan on high flame, when pan gets hot put rolled paratha on it.
  10. Flip it after some time and apply ghee or vegetable oil.
  11. let it cook for sometime (red spots on paratha is the indicator)
  12. Flip again and apply ghee on the other side. Use wooden spatula from sides to puff it.
  13. Your Paratha is ready to eat.

IMG-20170610-WA0000 (1)

This paratha has no hot spices, it is rich in iron and healthy meal. Enjoy it with plain curd or Palak ka raita and pickle.

Easy to cook dishes · Summer Drink · Traditional recipes

Mango Pana (Aam Pana)- A healthy summer Drink



Four medium sized raw mangoes

Onded bunch of mint leaves

½ t sppon of rroasted and grounded cuin seeds

½ t spoons of black sal

White salt- accorting to taste

Suger- 4

  1. Boil 4 medium sized unripe mangoes for 5 minutes in a pressure cooker .
  2. Peel mangoes and mash it to take out smooth pulp.
  3. Add 1/2 tea spoon grounded and roasted cumin seeds , ½ teaspoon of black salt and white salt to taste add paste of (on small bowl) freshly grinded mint leaves .Mix all ingradients properly than add 4 table spoons full of suger. Make up this to 4 glass by adding remaining amount of water, Serve chilled.

Benefits of Mango pana- It is very healthy drink for summers.

Mango pana is rich in vitamin C

Its an effective remady of heat exhaustion and heat stroke

Prevents excessive lass of body salts during summer due to sweating.

Good fo gastro intestinal disorder and blood disorder.

Increses resistance against tuberculosis, anemia, cholera and dysentery.