Moong Dal Halwa/ Moon Dal Seera

Moong Dal Halwa is a delicacy of the state of Rajasthan, a popular North Indian dessert. This is made during severe winters. After eating on winter evenings, the fun of roasted moong dal pudding is different. Moong dal or split green gram paste is sautéed in ghee on low heat till it goes fragrant and a beautiful golden brown in colour. The fruit of this laborious process is a sweet, rich and creamy moong dal halwa Let’s make Moong Daal ka Halva today

Ingredients :

1 cup Moong dal/split husked yellow mung lentils

1 -1/2 cup Sugar

9 to 10 tbsp Desi ghee/clarified butter

1/2 tbsp Cardamom Powder

1/2 cup water

Dry fruits of you choice (I have used sliced or chopped or 10-12 sliced almonds)



1. Wash and soak dal in water for 5-6 hours and grind coarsely, in a food processor or a grinding stone and keep aside.
2. Take ghee in a heavy-bottom non stick pan and heat.
3. Add dal and fry on low flame until golden brown.
4. Stir well to avoid sticking in the pan on low flame.
5. The halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step.
6. First, the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat releasing from the sides. So stir well continously..
7. Cook the dal for at least one hour on a low flame stirring continuously it gets a nice golden color and the ghee starts to leave from the dal.
8. Add hot water (helps in puffing and softening the dry moong dal) and add sugar and mix well, Cook well until the sugar melts.
9.Cook over low heat till the liquid is absorbed, and once again stir-fry till the fat separates.
10. Add dry fruits and cook for 5 minutes.
11. When the ghee is leaving out the moong dal, finally, add some cardamom powder and mix well. Garnish with Almonds..
12. Serve hot!!


Note** – I would suggest 1.Add few drops of ghee while grinding dal to prevent from sticking to pan while stirring in initial stage and 2.To use non stick pan or kadai to make this moong dal halwa..


Raw turmeric (Haldi ki Sabji)

Raw turmeric (Haldi ki Sabji) vegetable is a traditional vegetable of Rajasthan which is made on the wedding or other demanding occasions. The raw turmeric (Haldi ki Sabzi) vegetable is formed in the winter season.

You can find turmeric in the winters. It is yellow in color and looks like a Ginger. As we use it in dry , powdered form in every Indian food which a part from giving color is also antiseptic in nature is consumed in fresh form.
Turmeric is hot in tendency and is used to cure cold and joint pains that take place during winters.

Turmeric is fried in desi ghee, so that its bitter taste does not come in eating, it is also very good to make turmeric vegetable. Turmeric is made from raw turmeric. When i learnt and made at home my kids loved it and i was happy as turmeric have good medicinal benefits. Raw Turmeric has long been used for its digestive, anti-inflammatory and antioxidant benefits. Turmeric may help regulate blood sugar levels in patients with diabetes. So eat healthy ! be healthy !!

Ingredients :

1/2 kilo of raw turmeric (haldi)
5 pieces of garlic, peeled & grated
6 tomatoes (grated)
1 cup peas
3/4 cup curd
3/4 cup fresh desi ghee
1 tsp red chili powder
Salt to taste
2 pinches of Asafoetida
1 tbsp Coriander powder
1 tbsp cumin seeds
1 tbsp fennel
1 tsp Garam Masala

Method :

1) Wash the lumps of turmeric well, dry the water or wipe it with the cloth. Oil your hands well. Be sure to do this, otherwise, your hands and nails will remain yellow for a day or two.. Then peel them and wash it once again, remove the water and tamp it and take it in a plate.

2) Peel the garlic and tamp it and put it in a bowl.


3) Take tomatoes grate it and keep aside


4) Now add ghee to a pan and heat it on medium flame and Add cumin seeds & allow to splutter. Add Asafoetida and garlic. Stir well .. then add the turmeric ..Stir-fry until the turmeric starts to change color and the raw turmeric smell starts to disappear. Be sure to keep stirring as the turmeric has a tendency to stick to the pan.
6) Add the peas and grated tomatoes and Continue to stir-fry till the peas soften a bit and tomatoes gets fried well

5)Take a vessel add curd and other dry masalas (chilli powder, coriander powder , salt, garam masala) and stir well.
6)Now add this curd to the pan and stir fry for 3-4 minutes and mix well. After it starts boiling, close with the lid and cook the dough until it becomes completely dry until the water of the yogurt is completely dry.


7)At the time of drying the water, the quantity of ghee will be visible and the curd will be made of the lattice.
8) Take off the lid and discard it from the stove. Open the lid for 20 minutes after landing.

9) The haldi ki sabji is ready. Serve with jowar roti, missi roti, Bajra roti, tandoori roti, phulka, parantha,or even with steamed rice with papad.


10) Refrigerate & consume within seven days.

Check out this video friends

Poori / Puri ( Learn how to make puffy poori ) Recipe

Poori or Puri is basically a deep fried Indian wheat bread which is typically eaten for breakfast or as light snack..  .Poori/Puri is an yummy  recipe that is loved by all irrespective of their ages which can eaten at any time ( breakfast, lunch or dinner).

As we all know making puffy poori is a bit tricky. It has to be puffy at the same time it should be soft. Consistency of the dough,rolling thickness,oil temperature everything matters here. I have used luke warm water to knead the dough in place of normal water and a pinch of sugar which would yield soft, puffy and crisp poori,  to be honest i got this tip from one of my chef friend certainly i was able to see the difference…

Lastly, once the dough is prepared, start rolling the puri’s immediately, Since we have kneaded the dough hard, it would turn dry if not used. I typically experience the difference and enjoy the poori..  Hope it will be useful for beginners.Lets see how to make puffy poori at home…



Ingredients :

1 cup Wheat flour/atta

1 tsp Melted ghee

Sugar – A pinch

lukewarm water as needed

Salt to taste

Oil for deep frying

Method :


  1. In a wide bowl,  Take the flour. Add salt, A pinch of sugar, Ghee and mix well to make a crumbly mixture.
  2. Add lukewarm water little by little and make the dough. The Dough should not be sticky, wet or too soft like chapati dough. It should be smooth and stiff but not hard.
  3. Do not allow the dough to sit for a long time. Start rolling.
  4. Divide the dough into equal portions.
  5. Take a ball, roll it in an oiled surface till thin.
  6. Make small lemon sized balls. The dough is hard so need of dusting flour …. make small sized poori of palm size.
  7. The thickness should be medium, not too thin like chapati.If u make it thin, pooris won’t puff up.
  8. Arrange the pooris in a paper or a greased plate without overlapping each other.
  9. Heat oil to deep fry
  10. Drop poori in oil, press on top till puffy, flip over and cook
  11. Scoop the Poori to the side and drain out all the excess oil.
  12. Remove the Poori and put it on an absorbent paper towel.
  13. Repeat the process with the rest of the dough balls
  14. Wasn’t it simple to learn How to make Puffy Poori??. Serve it hot with a side of your choice. Pooris are best had while they’re hot, with time they get hard or soggy/oily.
  15. I have Served them hot with Kheer  and Kala Chana (Black Chickpeas) Masala .



Note: Add a teaspoon of sugar if you like to the dough. Sugar gives that golden brown colour to pooris. as well ass luke warm water to knead the dough to get  soft, puffy and crisp poori..





Kala Chana (Black Chickpeas) Masala

Kala Chana Masala  or Black Chickpea Curry  is a delicious and healthy indian curry which was served with puri, puttu, steam rice, chapati, batura, parathas and even dosa.   The curry prepared with this recipe has gravy type texture and its a good source of protein and can be served in breakfast or lunch. I make the gravy in the pressure cooker and then steam the chickpeas along with it, so that the spices get absorbed better and the onion & tomatoes also become pureed. You can prepare the gravy separately as well. Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Just by eating one cup chana per day you are consuming the most potent longevity supplement available. This makes it ideal for growing children.

Learn how to make it with this easy recipe.


Ingredients :

250 gm Black chana

1/2 tsp Fresh roasted jeera/cumin powder

i tsp oil or ghee
1 tsp cumin seeds

1 tsp Coriander powder

1tsp Lal Mirch powder

1/4 tsp turmeric powder

1 pinch Asafoetida / Hing
1 tsp Garam Masala

1 tsp ginger & garlic paste

2 green chili

1 tsp lemon juice
Salt to taste


1. First, soak the chana at least for 8 hrs.
2. Wash the soaked chana and boil chana along with salt according to taste in a pressure till the chana become soft. Keep it aside allow it to cool
3. Make a thick paste  onions, tomatoes, garlic &ginger paste, green chili and some boiled chana
4. Now take a pan and put oil or ghee and heat it. When the oil is heated, put the cumin seeds. When they crackle, put the thick paste into the pan with some water and stir it for 2-3 min in a low flame.
5. Now put all dry masalas ( Haldi (Turmeric Powder), Fresh roasted jeera/cumin powder,  Coriander powder, Red Chilli Powder, Garam Masala)  and Salt to taste & mix well.
6. Now add boiled chana into the pan and mix well and put some chana water (which we used to boil )in it according to your choice as to how much thick you want.
6. Cover the pan and cook another 5 to 6 mins till it becomes semidry and turn the flame off.
7. Kala Chana Gravy is ready. Serve it hot with puri, roti, paratha or rice.


Kachri ki sabzi (Rajasthani style)

This Kachri ki sabzi recipe is authentic Rajasthani recipe.  Its very easy and simple recipe we can make in 10-15 minutes and a quick recipe idea for lunch or dinner.  Its the Best Indian kachri sabzi recipes in Rajasthani style with little more garlic , oil and chilli . This sabzi is my favorite as it can made and stored  in fridge and can have with roti for many days. So lets check how to make kachri sabzi now……



Ingredients :

8-10 Kachri (halved lengthwise)

1tsp mustard oil

1 tsp garlic paste

A big pinch of hing

1/4-1/2 tsp salt

1/4 tsp haldi

1/2 tsp red chili powder

1 tsp dhania powder

1/4 tsp Cumin seeds


1. Take all dry ingrdients  red chili powder , haldi , dhania powder,little oil , salt and mix well stuffing masala for kachri is ready. keep it aside.
2. Wash and trim both ends of kachri. Slit them lengthwise. Do not cut into two long halves. Take each kachri and stuff it with approx. 1/2 – 1 tsp prepared masala stuffing.    3. Take the oil in a pan and when it is hot add the hing and Cumin seeds ..then add garlic and mix well.
4. Now add the stuffed kachri and stir gently till the skin is a little golden.  Add little water and cook for 5-10 minutes in a medium flame ..cover it with lid.
5. Serve hot with roti or chapati.


Palak Paneer

Palak paneer is a most sought after side dish from Indian paneer recipes. Although originally from the North, this leafy green, mildly spiced spinach and cottage cheese gravy has its own variations in different states…Palak means spinach. So palak paneer is cubes of paneer simmered in rich and creamy spinach gravy


I make palak paneer very often, either to go with rice, laccha paratha, Naan, Roti, Makki ki roti & pulkas…. Palak is very nutritious and together with paneer takes care of calcium, iron and protein levels of the body. These two main ingredients are also used in making several other tasty dishes. Here is how to make Restaurant Style Palak Paneer. A well made palak paneer is smooth, flavorful and vibrant. The amount of spinach used should not be more or less. To keep the color of the curry vibrant blanch the spinach leaves with some sugar. Also do not keep the pureed palak for long time. Adding some lemon juice also helps in maintaining the color of palak paneer. Try to use fresh and tender spinach leaves as they cook fast.

Ingredients :

500g  Spinach
200g   paneer (cottage cheese)
1/2 cup tomato & 1/2 cup onion
½ tsp cumin seeds
4 cloves garlic, chopped
2 tbsp oil
3-4 green chilies
1tsp lemon juice
Salt to taste
½ tsp garam masala


Method :

Cut paneer into cubes and shallow fry it slightly in very less oil. Keep it aside.

Thoroughly rinse the spinach bunch and cook with ½ cup water in a pressure cooker for around 5 minutes. Allow it to cool then grind it Our spinach/palak puree is ready.

Now grind  chopped onion , green chilli & tomato and keep aside

Now Heat the ghee and add the cumin seeds. When the cumin seeds splutter, add the chopped garlic.

Add tomato & onion paste and stir well then add spinach puree cook uncovered in medium or low flame for 5-6 minutes. Then now add salt and garam masala.

Cook simmered until everything gets blended well. If the gravy becomes thick, add little more water and adjust the consistency. Check for salt.

Its time to add fried  paneer. Allow the curry to simmer for 4-5 minutes. Add the lemon juice and remove from fire. Sprinkle the garam masala. Garnish with cream to serve.

Serve palak paneer with hot palak paneer with tawa roti, naan or lachha paratha.





Dry Fruit Kachori (Place of

Place of Origin is filled with a variety of eatables. Once you open the website, you see many categories like snacks, sweets, staples and winter specials. They have tie-ups with most of the popular shops in your town. You can find the famous snacks or sweets from all the states of India here. They have a special section for the health-conscious foodies, where you can pick healthy snacks like karela chips, roasted makhana or dry fruit kachodi. Trust me, they taste so yum that you’ll be addicted!

I had a chance to try few stuffs from Place of Origin and I absolutely loved them.

Have I look at what I got

No.2) Dry fruit kachori::

Im a big foodie and a big fan of chat items…I forget about calories when i think of these foods……What to do they are so addictive . I’m sure many of you sail in the same boat as mine …. Kachori is definitely one such snack that i can die for. Crispy n flaky out side, spicy, tangy and mildly sweet inside. Kachoris can be made with various stuffings…  I got a sample of Dry fruit kachori of Jay Hind Sweets from Place of


About the brand (Jay Hind Sweets)

It Started in 1948, Jayhind is one of Ahmedabad’s most well known shops for mithais, namkeens and dry fruits. With over 6+ decades of experience and ensuring the quality and taste of their ingredients, they have been able to establish themselves as one of the most sought after brands in Gujarat and beyond. The NRI fraternity swears by their sweets containing kaju and badam, due to their longer shelf life. Jayhind now has an export division as well. They have a complete automatic and hygienic plant for their sweets and namkeen production.


About Product (Dry fruit kachori) :


Gram floue(Besan),Maida, Cashew nuts, Raisins(kismis),Sesame seeds(Til),Fennel seed(Saunf),Corrainder seeds,Coriander powder(Dhania),Cumin powder(Jeera),Turmeric powder,Chili powder,Garam masala,Spices,Sugar,Salt,Edible Oil.


Crispy,mild sweet and Spicy


Its really packed amazing loved the golden ball packing which attracts everyone from kids to elders


Dry Fruit Kachori :

. A Crispy small snack balls stuffed with dry fruits and spices makes it a tasty offering on any occasion. Dry fruit Kachori comes with a filling of dry fruits. Jain Vijay Farsan Mart Kachori is perfect for satisfying your hunger cravings. These deep-fried Kachoris along with the delectable filling are simply irresistible.

It can be eaten alone to satisfy the urge of munching something light and tasty or with tea coffee.It also goes very well with green chutney or as a part of the meal.It is a perfect party time Indian snack.

Though Kachoris are native to Rajasthan , this dry fruit kachoris are something very famous in Gujarat. Unlike normal kachoris, these dry fruit Kachoris have long shelf life and can be stored for few weeks to couple of month. Its also little sweetish when compared to normal ones.

Dry fruit Kachori was  yummy and they made it with the way I like it Khatta Meetha.
Reasonably priced which is very healthy !!!!

Place of origin gives us opportunity to buy India’s favorite foods online..They work hard to bring you the finest sweets, snacks, dry fruits, namkeen, pickle, jams, tea, coffee and staples from all over India. You can now discover unique regional delicacies and order from the comfort of your home..

Daal baati churma

Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well.    A platter of semi-sweet Churma ka ladoo, spicy Dal and  Baati, is one such traditional combination. Ghee is the more rustic and traditional way to serving this awesome dish.  Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma.Being a north Indian i love daal baati very much.. 



4 cups Chapati Flour/Atta

1 cup rava

2 tsp ghee

2 cup Water  (approx)

salt to taste

1/4 cup hot ghee for dipping baati

1/2 cup jaggery for churma ladoo


1 cup moong dal (split green gram)

2 tsp oil for dal (tadka)

1 tsp cumin seeds

1 tsp  chilli powder

1/2 tsp garam masala

1/2 tsp coriander powder

1/4 turmeric powder

2 Green Chillies

1 tsp Ginger & Garlic

4-5 cury leaves

2-3 cloves& bayleaves

a pinch of asafoetida

2 cup Water  (approx)

1 /2 tsp Salt

Fresh Lime /Lemon Juice for garnish


Soak moong dal for 2 hours . In a pressure cooker add dal with 4 cups of water, salt, turmeric cook on medium heat for 3 whistles.

Allow the steam to escape before opening the lid. Do not drain the water and keep aside.

Take a pan or kadhai add oil , add the cloves, bayleaves, cumin seeds, green chillies,cury leaves  and asafoetida, sauté on a medium flame for a few seconds

When the seeds crackle, add the garlic paste  sauté on a medium flame for 2 to 3 minutes.

Now add coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

Add the coriander and mix well. Keep aside. Add lemon juice evenly over it. The dal is ready to serve…


In a mixing bowl mix all the dry ingredients together, flour, sooji, salt  Add the ghee and mix with fingers, add the water as need to make firm dough, knead the dough well. It should be little hard & tight …Set aside for about 10 minutes.

Divide the dough into 5 equal portions and shape each portion into an even sized round ball

Now place the baati’s in tandoori oven in a medium flame..  None of them will expand in size, so you do not need to space them far apart, but just enough for the heat circulation to cook them well from all sides

Just roll on when one side turns brown it will take near about half an hour for the baati to get ready but we have to be careful & keep  rolling baati’s  to to get cooked completely…Allow them to cool

Now take  ghee in a bowl press and break the baati dip in ghee and keep aside …. Baati is ready to serve with dal



Take 3 baati’s squash and drizzle some ghee and jaggery mix well with your hands and make  even sized round ladoo as i made..




These are the classic plain baatis eaten with dal & churma ka ladoo .. Its my daughter’s favorite  dish .. she even takes this churma ladoo in tiffin to school