Poha Tikki

poha tikki 3

Poha Tikki – Poha is the most common breakfast dish in our house and we generally have it 2-3 times a week. A perfect healthy nutritious tasty breakfast. Generally there is no left over poha or even if there is some left I and my kids finish it by lunch. But what should you do if you have lots of poha left. Well, you can always make this Poha Tikki :-)

poha tikki 4

Taste is quite similar to aloo tikki. Poha tikki is crunchy crisp on the outside and soft from inside. I always add roasted peanuts to the poha which on grinding gave this yummy taste to the tikki. So if you do not add peanuts to the poha make it a point to add them in the tikki because they really add a nutty flavor.

poha tikki 5

When I was making these tikkis my kids kept on coming to kitchen to check when these will be ready. These smell so nice while cooking that even my maid commented on that J

It became really hard for me to take photos. Kids were ready to snatch the tikkis right from the plate where I was clicking photos. By the time I Packed my camera and came back in the room 10 out of 12 tikkis were already gone ;-)

This is also a very good lunch box recipe. If you have left over poha just make tikkis in the morning for tiffin.

poha tikki 6

This is also a good way to add vegetables to kid’s food as whatever vegetable (carrots, peas, corn etc.) you have added to your poha will be grinded and kids will not even realize they are eating them.

BTW my husband also loved them so you can make these to serve guests also as an appetizer. Sometimes I fry these but shallow frying is definitely better and healthier.

You can add more or less chilies depending on who you are making this for.

poha tikki 8

How to make Poha Tikki

Preparation time: less than 5 minutes
cooking time: 10-15 minutes
makes around 12 Poka Tikki


1 ½ cup left over Poha
2 boiled Potatoes
1 onion finely chopped
1 tsp chopped green chilies
1 tsp grated ginger
¼ tsp chaat masala
salt to taste ( poha might already have enough salt so taste first. If required then only add salt.)
1 tsp Chopped coriander leaves

1-2 tbsp oil

To make Poha Tikkipoha

grind poha

First of all grind poha in your blender so that you get this.

add potato onion

Add rest of the ingredients except for oil to the grinded poha.


Mix properly and check the spices. If you want you can add red chili powder also. I did not add it.

make tikki

Give shape to the tikkis.

shallow fry poha tikki

Cook the Poha Tikki in 1 -2 tbsp of oil. Try to cook them on medium or low flame starting with high flame.

Cook on both sides till light brown.

poha tikki 10


Your Poha tikki is ready to serve :-)

Serve it hot with coriander chutney or ketchup.

Poha tikki


Posted in Appetizers, breakfast, Chaat, For beginners, healthy, Homemade, indian, kids lunch box, quick and easy, Recipe, snacks, Summer food, under 10 minutes, Vegetables, winters food | Tagged , , , , , , , , , , | Leave a comment

moong dal dhokla

moong dal dhokla

Moong dal Dhokla- Dhokla is best snack to serve kids whenever they are hungry. They can have it as breakfast, evening sanck or even as dinner in my house ;-) They can take it in their lunch box also. My kids love to take suji dhokla in their lunch box.

moong dal dhokla 4

I used to make this dhokla many year back but as my son is very fond of suji dhokla somehow this dhokla took a back seat. This is a very healthy recipe especially for kids who are not very fond of having dal.

moong dal dhokla 6

I have made dhokla with moong dhuli dal we can make this with moong chilka also. Process is exactly same.

Moong dal dhokla is very healthy nutritious and tasty. Dal/lentil is a good source of protein which is essential for growing kids. No lunch is complete without dal in our house. I use leftover dal to make paranthe or pakode which my kids absolutely love.

moong dal dhokla 5

These dhokla are best served hot. These taste a lot like dal ka cheela.

How to make Moong Dal Dhokla
preparation time: 5 minutes
soaking time: 3-4 hours
Cooking time: 12-15 minutes
serves 4

1 cup Moong dhuli dal
1-2 green chillies
1 tsp ginger

1 tsp sugar
¼ tsp turmeric powder/haldi
a pinch asafetida/heeng
¼ tsp red chilli powder
salt to taste
1 tsp oil

1tsp eno fruit salt

For tempering:
1 tbsp oil
1 tsp rai/mustard seeds
1 tsp til/sesame seeds
2 green chillies cut length wise
a pinch asafetida/heeng

Chopped coriander leaves to garnish

To make Moong Dal Dhokla

soaked dal

Wash and soak moong dal for at least 3-4 hours.

ginger green chilli

Blend the soaked dal in blender with green chillies and ginger.

puree moong dal

Add sugar, haldi, Heeng, red chilli powder, salt and oil to the batter. Mix everything.
Get your steamer ready and grease the thali/pan in which you are going to steam the dhokla.

greased bowl

When steamer is hot and ready add Eno to the batter. Mix it nicely and immediately shift to the greased thali.


Steam the dhokla for 12-15 minutes. Let it rest for 2-3 minutes in steamer and then take out.


Now prepare the tempering. Heat 1 Tbsp of oil in a kadai. When oil is hot add rai and til and cook for 2 minutes. When they start crackling add green chillies and heeng and cook for another minute.

cut pieces

Switch off the flame and pour the tempering on prepared dhokla.

Cut into pieces and serve.

moong dal dhokla 2


moong dal dhokla 1

Posted in Appetizers, breakfast, For beginners, Gujarati, healthy, Homemade, indian, quick and easy, Recipe, snacks, Summer food, winters food | Tagged , , , , , , , | 2 Comments

Peanut chikki

peanut chikki

Peanut Chikki

Here is another easy recipe for MakarSankranti- Peanut chikki. Its method of preparation is quite similar to Murmure ki chikki.

peanut chikki 4

Peanuts are a really good source of proteins and gur is also very healthy. It is rich in Iron and gives energy.

peanut chikki 2

How to make Peanut Chikki
Preparation time: 2minutes
Cooking time: 5-7 minutes for roasting peanuts + 7-8 minutes for Gur


1 cup Peanuts
200 grams gur
1 tsp ghee
1 tsp saunf/fennel seeds

To make Peanut Chikki
First of all prepare your surface for spreading Chikki. Clean your kitchen counter and grease some area with ghee.

roasted peanuts


Dry roast peanuts in a heavy bottomed pan for 5-7 minutes.




crush peanutsready peanuts

Rub the peanuts with your hands so that their cover separates. Crush them lightly with belan.

cook gur

Now in the same pan cook Gur.

gur color


This is the color of gur we start with.

dark color gur


This is how dark Gur should turn.

It will turn dark brown after 5-7 minutes and its aroma will also change. Add ghee in the melted gur.


Add saunf and roasted peanuts in the cooked Gur.


Mix everything quickly.

spread chikki break pieces

Spread the peanut chikki mixture quickly on the greased surface.
It sets real fast. You can break the pieces later on with hand easily.

Peanut Chikki is ready. Store in a dry container and Enjoy :-)
peanut chikki 7


Posted in Festival sweets, For beginners, healthy, Homemade, indian, Indian Sweets, Kids, No bake sweets, Nuts, quick and easy, Recipe, sweets, winters food | Tagged , , , , , , , , , | Leave a comment

Murmure ki Chikki

murmure ki chikki


Murmure ki Chikki


Happy Lohri and Makarsankranti to all you lovely readres!!!

Makar Sankranti is celebrated with lots of zeal and enthusiasm in Rajasthan. Whole sky is covered with colourful kites and you can hear ‘vo kate’ regularly. People are quite passionate about this festival.

murmure ki chikki 2


People spend all their time on roof and til and gur sweets are prepared on this festival.

So I am sharing today Murmure ki Chikki. Really Really easy to make and loved by kids.

How to make Murmure ki Chikki
Preparation time: 2-3 minutes
Cooking time: 5 minutes for roasting murmure + 7-8 minutes for Gur


2 cup Murmure/puffed rice
250 grams gur (Chikki was a little towards sweet side so you can use 200 grams also)
1 tsp ghee
1 tsp saunf/fennel seeds

To make Murmure ki Chikki


First of all keep a well greased thali and belan ready.
Note: You have to break pieces immediately after setting. You can also clean your kitchen counter and grease some area for spreading chikki. It is easier to break it this way.


roast murmure

Check murmure and remove impurities/black murmure if any. Dry roast murmure in a thick bottomed karahi/pan. Takes around 3-5 minutes and these should turn crisp.

cook gur

Remove murmure and cook Gur in the same pan.

color change

It will turn dark brown after 5-7 minutes and its aroma will also change. Add ghee in the melted gur.


Add saunf and roasted murmure in the cooked Gur.

Mix everything quickly.

Spread the mixture quickly on the greased surface.

It sets real fast so after 2 minutes start breaking the pieces. If it sets in the thali you will have problem in breaking pieces.

Keep in a dry container and Enjoy :-)
murmure ki chikki 1


Posted in Festival sweets, For beginners, healthy, Homemade, indian, Indian Sweets, kids lunch box, No bake sweets, quick and easy, Recipe, under 10 minutes, winters food | Tagged , , , , , , | Leave a comment

Coriander Chutney

coriander chutney 1


Coriander Chutney
Winter season means we can indulge a little. Have some fried food, pakode, chole bhature and kebabs. And what better thing to accompany all these dishes than coriander chutney.

Coriander chutney can really add taste and flavor to any dish. you can have it with stuffed paranthas, sandwiches, aloo poori, peas pulav almost anything.

And it is healthy too. Coriander is the most extensively used herb in Indian cooking. Its seeds, stalks, leaves all parts are used.

We all know about its digestive and anti oxidant properties.
I add peanuts and amla to this chutney. Amla is full of vitamin C and antioxidants and give this chutney the sour taste. peanuts help in keeping our body warm and good source of proteins.
coriander chutney 4


How to make Coriander Chutney:
preparation time: 5 minutes


1 ½ cup washed coriander leaves
1 large or 2 small amla/Indian gooseberry grated
12-15 peanuts
1 tbsp green chilli chopped
1 tsp ginger grated
1 tomato roughly chopped
Salt to taste

Note: I do not use red chilli powder. If you want it spicy you can add as per your taste)



To make Coriander Chutney:
First of all put tomato pieces, ginger, green chilli, peanuts and grated amla in your blender. Make a smooth paste. This helps in getting smooth chutney.
Now add all the coriander leaves and puree. You might have to open tha jar in between and mix it all.
Note: Always switch off the mixie and remove the jar from it before opening the lid.
Add salt according to your taste
you will get a thick smooth flavorful coriander/dhania chutney.
Store in a glass jar in fridge. It can last upto one week in fridge but flavor is best on first 3-4 days.


coriander chutney 6



you can have it with
Paush Bada/Moong dal pakode
moong dal pakode 2

Dahi Kebabs
dahi kabab

potato peas samosas

Posted in Appetizers, Chaat, Dips/ Chutneys, For beginners, healthy, Homemade, indian, No cooking required, quick and easy, Recipe, under 10 minutes, winters food | Tagged , , , , , , , , , , , , | 3 Comments

Vegetable stir fry

healthy vegetable stir fry


Vegetable stir fry
Vegetable stir fry is perfect for days when you do not want to eat heavy lunch or dinner. These are light, healthy and nutritious.

vegetable stir fry 12


I love Broccoli in stir fry but it is not easily available in my area. In winters whenever I manage to get my hands on broccoli I make this stir fry.

vegetable stir fry 7


We either make a roti wrap with it or eat this with butter toast. And if you have a glass of warm vegetable soup to go with it then its absolute bliss.


vegetable stir fry 8


I add shallow fried potato wedges to stir fry because this is the only way I can tempt my kids to eat so many vegetables. Sometimes instead of potato wedges I add fresh cottage cheese also to this.

vegetable stir fry 10


Pineapple also tastes very nice in stir fry adding contrasting taste. If you do not have pineapple you can add raisins.

vegetable stir fry 4


You can make wraps also. Just spread some stir fry on a roti. Top it up with Homemade Mayonnaise, mustard sauce and tomato ketchup. Roll it and enjoy :-)

vegetable stir fry 4
How to make Vegetable Stir Fry

preparation time: 10 minutes
cooking time: 5 minutes (for potato wedges) + around 10 minutes (for vegetables)
serves 4

2 broccoli cut into bite size pieces
3 carrots cut diagonally
10-15 French beans cut into long pieces
2 onions sliced
1 capsicum cut into big pieces
2 tbsp roasted peanuts/cashewnuts
1 tbsp raisins (optional)

3 boiled potatoes (I add these to tempt my kids into eating stir fry. If you do not want you can avoid these)

Salt to taste
¼ tsp black pepper
¼ tsp chaat masala or juice of ½ lemon

2 tbsp olive oil

To make Vegetable stir fry

prepare all the vegetables as mentioned in ingredients.

fry potatoesfried potatoes


Cut potato wedges and shallow fry in 1 tbsp oil until brown and crisp on both sides. It will take around 5 minutes. Sprinkle a little salt on potato wedges.

onions vegetables

Take a large pan/wok and heat rest of the oil. Add onions and cook for 2 minutes till onions are soft. Now start by adding hard vegetables first. French beans take maximum time to cook. So first add French beans to the pan and cook for another couple of minutes. Turn the flame to high.
Now add Carrots and capsicum and keep on stirring continuously. Add a little salt and keep on stirring.



After 2-3 minutes add Broccoli florets to the pan. Vegetables should be crunchy and a little soft. We do not want to cook them fully. Add salt, pepper and chaat masala to the stir fry. Add roasted peanuts and potato wedges in the end.Give it a good stir so that all the vegetables are coated with salt and pepper.

vegetable stir fry 6


Taste it and adjust the salt and spices according to your taste.
Serve hot with toast or roti.

vegetable stir fry 9



Posted in Appetizers, bread, For beginners, healthy, main meal, Nuts, quick and easy, Recipe, salads, under 10 minutes, Vegetables, winters food | 4 Comments

Vegetable soup

vegetable soup 1
Vegetable soup
There is no way we can survive winters without these yummy healthy nutritious soups. There are so many verieties of soups you can make. There is vgetable soup, pumpkin soup, roasted tomato soup, corn soup, hot and sour soup and so on. Best point kids know these are made with vegetables still enjoy them ;-)

vegetable soup 3
These soups were a must in winters in our house. My mother used to rotate all the vegetables in the soup and soup used to taste different daily and we as kids used to love them.
I have added vegetables that I had at home. You can always add or remove any vegetable as per your taste and preference.

Two things I would suggest to always addd to your vegetable soups. One is ginger adds a wonderful taste to the soup. And second is beet root. The color after adding beetroot gives the soup a new look and the red color is soooooo tempting. Isn’t it :-)

You can add cream, croutons, coriander leaves to the soup to enhance its taste. I have served it the way my family likes it. Plain and simple.

vegetable soup 2
How to make vegetable soup

preparation time: 10 minutes
cooking time : 5 minutes
serves 4

3 medium sized tomato
½ beetroot
1 carrot
2” piece lauki/bottle gourd
small piece of ginger
1 onion
4-5 cloves garlic

Salt to taste
pepper to taste
1 tsp sugar (optional)

Variation: you can add cabbage to the soup. My mother adds 1 amla also. You can omit onion and garlic if you do not eat them.

To make vegetable soup

Wash, chop all the vegetables. Pressure cook these with 2 cups of water and half the salt. About 2 whistles. Let it cool a bit. Puree it in your blender and pass through a sieve. Add water according to how dilute you want it.
Add rest of the salt, pepper and sugar.
Serve hot with croutons.

vegetable soup

Posted in Drinks, For beginners, healthy, Homemade, indian, quick and easy, Recipe, under 10 minutes, Vegetables, winters food | 1 Comment

Homemade Chocolates

Homemade Chocolates

Chocolates are loved by both kids and adults. There is nothing better than homemade chocolates.

Homemade Chocolates 1

Christmas is just two days away. Kids are bursting with excitement. Winter holidays are about to start. If you still have not decided what to make on Christmas then I have perfect recipe for you.

heart shape chocolate 1

Made with easily available ingredients at home you can add hundreds of variation to this basic recipe to ger different flavor. These hardly take any time to make.
THis is my husband’s recipe. he is the one who generally makes Chocolates at home. I have made some slight changes to the recipe.

Homemade Chocolat 2


Homemade chocolates make the best gift believe me. If you want to gift me something this Christmas season I would strongly recommend chocolates (I hope hubby is reading this ;-) )

So wrap them beautifully and make someones day :-)


How to make Homemade Chocolates

Preparation time: 2 minutes
cooking time: 10 minutes
setting time: 2 hours in freezer

1 cup butter

1/2 cup drinking chocolate + 1/2 cup Cocoa ( Axat uses only Cocoa. I did not have enough at home so I added half drinking chocolate)
1 tsp Vanilla essence

To make sugar syrup:
1 cup sugar
¾ cup water

2 tbsp Roasted Nuts of your choice cut into small pieces


To make Homemade Chocolates

Add sugar and water to a pan and bring to a boil. Reduce the flame and let it simmer till the syrup reaches one string consistency around 5-7 minutes.

butter cocoa

Heat butter in a nonstick pan. Add cocoa and cook for 1 minutes.

add syrup add

Add essence and sugar syrup. Mix nicely. It will start thickening. Switch off the flame. Add nuts to the mixture. Cool it a little.


Lightly grease a plate. You can also line it with butter sheet/foodwrap which makes it easy to take out chocolate to cut.

homemade chocolates 5


Keep it in freezer for 2-3 hours so that the chocolate sets nicely. I keep the chocolate pieces in fridge and take them out only before serving so that it does not melt.



Take out and cut in the desired shape.

Homemade Chocolate 3



I have joined blog hop organised by shruti from Artsycraftsymom.com where many bloggers are sharing there Christmas posts. There are some recipes blogs, some craft blogs and book review blogs too. So please take a look at links to other blogs in the end of the post and visit the ones you find interesting :-)

Come join a set of fabulous bloggers sharing their Christmas moments – Easy Holiday Crafts, DIY ideas, Recipes , Decor ideas and book recommendations with you .

Starting from today till Christmas and beyond, each one of us will be writing a post related to Christmas.


Participating blogs

ArtsyCraftsyMom - munniofalltrades - hfareensspace - roohiscollections - hellomommyhood - attachedmoms - totschooltotallyawesome  - Themomviews - bumpsnbaby.com -

rugsoflife - oneandahalfminutes - shishuworld - ruskandtea - aspoonfullofideas - orangekitchens - obsessivemom - rachnaparmar - parentingmantras -

onboardthemommyship - kwikdekoblog - thekeybunch - momzspace - whatscookingmom - coloursdekor - happypeopleevents - beingzoesmom - fantastic-feathers

So sit back, relax and check out all the fabulous Christmas Bonanza posts from our participating blogs in the linky. Support us by sharing our posts using the hash tag #ChristmasBonanza

This Linky is for  participating blogs only, but We would love to see your  Christmas Crafts too.  Come & link up your Christmas post at ArtsyCraftsyMom.com

Posted in chocolate, Festival sweets, For beginners, Homemade, No bake sweets, Nuts, quick and easy, Recipe, sweets, under 10 minutes | Tagged , , , , , , , | 15 Comments

Dahi ke Kebab

dahi kabab
Rich, creamy, crisp on outside and soft inside. Dahi ke kebab is really interesting and contradicting snack I would say. A hot snack made from cold thick curd.

Dahi ke Kebab 1

Hung curd tastes just like cheese and it is hard to tell that these kebabs are made from curd one of the healthiest ingredients.
dahi ke kebab 4
Dahi ke kebabs are a very light and healthy snack/appetizer especially in winters when we can not eat much curd. So that you can get all the benefits of curd. These can be cooked in about 1 tbsp of oil.

These are perfect to serve in parties as you can do everything beforehand. Just cook before serving. These take very little time to cook.

dahi ke kebab 6

How to make Dahi ke Kebab

Preparation time: 5 minutes
cooking time : 5-10 minutes
makes around 10 (depends on size you make)


1 cup hung curd( see notes to make hung curd)
2 tbsp roasted besan/gram flour
1 small onion finely chopped
1 tbsp chopped green chilly
1 tsp finely grated ginger
1 tbsp finely chopped coriander leaves
¼ tsp red chilli powder
salt to taste

1-2 tbsp oil to shallow fry

2 tbsp plain flour/maida

Note: to make hung curd hang 2 cups of regular curd in a muslin/cotton cloth in a strainer. Keep a bowl under strainer to collect the liquid. Keep this curd with strainer in the fridge for 3-4 hour. So that all liquid separates from the curd and you get a thick cheese like curd called hung curd. Keeping it in fridge ensures that the curd does not get sour.

 hung curd

To make Dahi ke Kebab

Mix all the ingredients except maida and oil.

shape kebab

Give round or oval shape as per your choice. Hung curd should be cold while making kebabs otherwise it will be hard to give shape.

Take maida/plain flour in a plate coat kebabs on both sides in maida. If you are not going to cook these right away keep them in fridge and take out just before cooking.
shallow fry kebabs
Heat about 1tbsp of oil in a non stick pan. You can add more if required. Cook the kebabs on both sides till they are light brown. It does not take much time.

Serve hot with coriander chutney. Tastes YUM!!!
Dahi kababs

Posted in Appetizers, breakfast, curd, For beginners, healthy, Homemade, quick and easy, Recipe, Summer food, under 10 minutes, winters food | Tagged , , , , , , , , , , , , | 2 Comments

Coconut Burfi with Gulkand

Coconut burfi with gulkand 1

I made this Coconut burfi with Gulkand on diwali but for some reason or other I was not able to post the recipe. The burfi is so juicy and rich in flavor (because of Gulkand of course) that you can not eat just one piece. It has a very cool effect on your throat and very pleasant to taste buds. Coconut burfi with gulkand 2

This Diwali Hubby asked me to make different dishes i.e. regular recipe with a twist. So I added Gulkand to my regular Nariyal Ladoo recipe to make this burfi and I also made burfi with apple pie filling. Didn’t click any photographs of apple pie burfi so can not share :-(

Coconut burfi with gulkand 5

Anyways Back to Burfi, this recipe is a keeper. Ratio of burada, milk and sugar is so perfect that I do not even taste it before serving to check if it is okay. This recipe has never let me down.

Nariyal burfi with gulkand

Addition of Gulkand definitely adds a twist to the Burfi and that too a pleasant one. Gulkand also has many health benefits because of its cooling properties, it improves digestion, it is a powerful antioxidant, reduces acidity and anxiety. It is considered an ayurvedic tonic.

Coconut burfi with gulkand 7

That is why whenever we eat Gulkand we get this feel good type of feeling. Don’t we  :-)

 How to make Coconut Burfi with Gulkand

cooking time: around 30 minutes

Note: you can half or double the recipe as per your wish just keep the ratio same.

4 cups milk
3 cups nariyal burada/dessicated coconut powder
1 cup sugar

2 tbsp Gulkand

To make Coconut Burfi with Gulkand

Process is same as that of making Nariyal Ladoos


Mix all the burada/nariyal powder, sugar and milk in a wide non stick pan and keep on high flame stirring in between. After 4-5 minutes reduce the flame to low and let it cook for around 25- 30 minutes on low flame.

final stage

Mixture should become thick and milk should not be visible at all.

Let it cool for some time. Divide the mixture in two parts.
Grease the utensil lightly with ghee in which you want to set burfi. Or you can line it with parchment paper/clean wrap as it makes handling and cutting of burfi easy.

first layer

Spread half of the burfi mixture in a thick layer.

gulkand layersecond layer
Spread Gulkand over it uniformly. As gulkand is quite strong in flavor I have spread a thin layer of it. Spread rest of the burfi mixture over gulkand.

Keep it in fridge for about an hour to set the burfi. Cut into desired shape.
Keep the burfi in fridge and it tastes good as long as 1-2 week.  It tastes best when fresh so it is better to consume it in first week.

Coconut burfi


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Posted in Diwali Sweets, Festival sweets, healthy, Homemade, indian, Indian Sweets, milk, No bake sweets, quick and easy, Recipe, sweets | Tagged , , , , , , , | 13 Comments