Winter special Rajsthani Makki ke dhokale and spicy Panchmel dal

Winter has started in India and lots of fresh vegetables are coming in the market. One of such winter delicacy is makki ke dhokale which is famous main dish or side dish in Rajasthan. In winters Maize flour provides heat to body so people eat Makki roti or other maize flour delicacies in winter. This yummy delicacy is enjoyed with ground nut oil or sesame oil and spicy Panchmel dal. We can serve Green coriander chutney as well with this dish.

There are various recipes as we can add / remove ingredients as per the availability and likings. Like I have added green peas and soaked horse gram, you can use either of them. Also main ingredient here is papad khar but if you do not have it, you can replace it by baking soda. You can add chopped spinach leaves, methi leaves or even radish green to it. Try different variants and enjoy different flavors they give.


Maize flour has lower calories compared to other flours. It is high in proteins and also rich in iron, phosphorous, zinc, magnesium and various vitamins. It is naturally high in dietary fibers. It has omega 6 unsaturated fat and antioxidants too. It is proven to be good for eyesight, and also helps in the prevention of cancer and anemia like disease.


  • Maize flour (2 cups)
  • Green chilies (2/3 pieces)
  • Garlic (4/5 cloves)
  • Green peas (1/2 cup)
  • Soaked horse gram (2 tbsp)
  • Red chili powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Salt (As per taste)
  • Papad khar or baking soda (1/2 tsp)
  • Coriander leaves (chopped)
  • Ground nut or sesame Oil for serving
  • Panchmel dal
    • Toor dal or pigeon peas (1/4 cup)
    • Moong dal or split and skinned green gram (2 tbsp)
    • Urad dal or split and skinned black gram (2 tbsp)
    • Masoor dal or whole red lentils (2 tbsp)
    • Chana dal or Horse gram (2 tbsp)
    • Onion (1 medium size chopped)
    • Tomatoes (2 small size chopped)
    • Garlic (4/5 cloves)
    • Green chilies (2/3 chopped)
    • Oil / ghee (1 tbsp for tempering)
    • Mustard seeds (for tempering)
    • Jeera / cumin seeds (for tempering)
    • Cloves (2 pieces)
    • Dried red chili whole (1 piece)
    • Asafetida / Hing (1 pinch)
    • Red Chili powder (1 tsp)
    • Turmeric powder (1 tsp)
    • Coriander and jeera powder (2 tsp)
    • Salt as per taste


We will first do the preparation and then start making dhoklas.

  1. If you are going to use horse gram or chana dal then soak it for at least 30 minutes.
  2. If you are going to use frozen matar or green peas then take them out of fridge and soak in water till they come to room temperature.
  3. Chop coriander leaves.
  4. Take pestle and mortar and crush green chilies and garlic cloves to make a paste. Don’t grind them too much, it should be little chunky.

Now take Maize flour or makki atta in a mixing bowl. Add red chili powder, turmeric powder and salt to it. Add matar and soaked chana dal to it. Add papad khar or baking soda to it. Add green chilies and garlic paste to it. Add chopped coriander leaves to it and mix it well. Mix all nicely with hand and start adding water little by little to form dough. Now make donuts like shape out of dough with your hands.

Add water to streamer and let it boil. I have used stainless streamer you can use any available one. You can even use pot and mesh plate to have similar arrangement. Once water is boiled, grease mesh plate or streamer plate with oil. And put our dhoklas on the plate and let them steam for 15 minutes. After 15 minutes, you can check with knife whether they are done or not. Poke a knife and if it comes out clean, then your dhoklas are ready.

So when your dhoklas are boiling you can cook dal to serve with them.

For making panchmel dal, you need to take four or five different dal and wash them and soak them for a while. I have taken above mentioned dals but you can take any as per your liking and availability. Even you can make moong dal alone to go with this dish. Chop onions, garlic, chilies and tomatoes.

Switch on the gas and put cooked on it. Add oil or ghee to it. Once it is hot enough, add cloves, red chilies to it. Add mustard seeds and let them splutter. Add jeera seeds and hing to it. Now add chopped garlic and let them cook a little. Add onions and chilies to it. Cook till the onions are cooked well. Once onions are done add chopped tomatoes to it. Add all the dry spices and let them cook a little. Add soaked dal and water to it and close the cooker. Let it cook on medium flame for 4 whistles. Let the stream release, open cooker and churn it a little. Add water if it looks thick. So this one is single pot dal making recipe. You can make this dal to go with your jeera rice or even simple rice too. It tastes yummy and goes well with dal bati as well.

Now serve your dhoklas hot with groundnut oil or sesame oil. Serve spicy panchmel dal with it. Also you can serve green coriander chutney with it.

In winter season, enjoy this hot dhokle with oil and dal. Makki helps you stay warm during winter and oil is required for your body in this season. So best combination to try out. Do try this recipe and let me know how was your experience. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Very tasty and easy to make Aamla Pickle or Aamla Launji

Single woman can take care of whole family, but when it comes to her own health, they neglect it. Many a times they are busy with households or job workload or kids, so simply they avoid taking care of themselves. They know exact likings of family members but often forget to cook something they like. My suggestion to all those lovely ladies is take care of yourself too. What you can do is add smaller changes to lifestyle. Add healthy things in your everyday food, some fruits with your breakfast or lunch, few good nuts when you feel like eating in between your meals etc… Today I have Aamla recipe for you all which is also a good option to add to your diet when in season.


Aamla or Indian Gooseberry are very interesting fruit, small in size and has big health benefits. They are best source of Vitamin C, has antioxidant properties, good source of fiber and what not. They are good to control your sugar level, they help reducing risk of cardiovascular diseases, they are good for your immune system, they have blood purifying properties etc… In short they help you increase your immune system, help getting good skin and great for you hair too, what else we can ask. Let’s try n add them to our meal plans.

Jumping to our recipe,


  • Aamla or Indian Gooseberry (250 grams)
  • Mustard Oil or sesame oil (2 tbsp)
  • Cumin seeds / Jeera (1 tsp)
  • Fenugreek seeds / Methi dana (1 tsp)
  • Fennel seeds / Saunf (1 tsp)
  • Asafetida / Hing (1 pinch)
  • Ginger (1 inch piece grated)
  • Jaggery (As per taste – about 1 cup)
  • Red chili powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Cumin powder (1 tsp)
  • coriander powder (1 tsp)
  • Fennel powder (3 tsp)
  • Salt (As per taste)
  • Black salt (3/4 tsp)
  • Garam Masala (1 tsp – optional)


Take pan and boil water. Once water starts boiling add washed aamla to it. Let them boil for 10 minutes. After 10 minutes check with knife whether they are properly boiled or not. Slice them by hand when they get cold.

Put pan on gas stove and switch it on. Add oil to it. Once oil is hot enough start adding whole spices we have taken, add fenugreek seeds, jeera and saunf to it. Add pinch of hing. Let them cook a little. once they are done add grated ginger to it and let it cook too.

When your ginger is cooked add your sliced aamla to it. Add your dry spices, red chili powder, salt, black salt, turmeric powder, jeera powder, coriander powder, saunf powder and mix them all nicely.

Now mix jaggery to it and let it cook for till jaggery melts and makes nice gravy to your pickle. Add little garam masala if you like it. It is completely optional.

Cook it nicely for 2 minutes and your spicy and sweet aamla pickle or aamla launji is ready.

You can store it in glass jar and it has good self life, so you can store it for few months. You can eat it with chapati or paratha. Serve it with your regular sabji and chapati like any other pickle.

Do try this recipe and let me know how was your experience with this sweets and sour delicious achaar. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Tasty and flaky Moong Dal ki Kachori along with chatpati Kachori Chat recipe

Kota is famous for students, lots of students, trying to achieve their dreams by enrolling with best coaching institutes. Students spend important years of their life there just to prepare for entrance exams here, amazing isn’t it. So yes, Kota is famous for those big coaching institutes and students but what exactly I want to talk about is famous Kota Kachori, being a foodie of course the concentration sifted to Kachori rapidly, they are delicious with authenticate taste of hing or asafetida and you can not forget them if you have tried once.

Kachoris are famous at different places of Rajasthan, Kota kachori or Jodhpur kachori but you know what they are said to be originated from Uttar Pradesh which is famous for all sort of chats and sweet varieties. Kachori has all different recipes across Rajasthan, Uttar Pradesh and Gujarat like Pyaaj ki kachori, Khasta kachori, even there is sweet version of it which is called Mawa kachori, made with milk mawa and dipped in sugar syrup.

Kachori is a snack option and not a very healthy food as they dip fried. Still if you are making them at home with wheat flour it will be better option then other fast food items. Also Moong dal has its own benefits, like they are plant based source of protein. It has fiber, folic acid, magnesium, copper, potassium and beneficial antioxidants. So in a way it has healthy ingredients and you can relish your chat with little satisfaction that something healthy is going inside your tummy. 🙂

Let’s start our recipe,


Kachori Cover:

  • Maida / Wheat flour (1 cup)
  • Salt (1/2 tsp)
  • Ghee / Clarified butter (3 tsp)

Kachori Stuffing:

  • Soaked Moong dal (Soaked for 4/5 hours)
  • Salt (as per taste)
  • Green chilies (2/3 or as per taste, finely chopped)
  • Ginger (1 inch piece grated)
  • Besan / Gram flour (2 tbsp)
  • Dry Spices
    • Roasted Jeera powder (1 tsp)
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp coarsely grinded)
    • Saunf / Fennel Seeda (2 tsp coarsely grinded)
    • Black pepper (1/2 tsp coarsely grinded)
    • Gram Masala (1 tsp)
  • Sugar (1tsp optional)
  • Nimbu ke phool / Citric acid (1/4 tsp) or you can use Aamchur powder / Dry mango powder (1tsp)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (2 tbsp)
  • Coriander leaves to garnish

For making chaat:

  • Curd
  • Chopped Onions
  • Sev / Namkeen
  • Sweet tamarind and dates chutney
  • Green coriander and mint chutney
  • Chat masala


Kachori cover:

Take flour in the bowl, add salt and ghee to it. Mix it well and bind it to get breadcrumb like texture. Add water in small quantities to knead dough. It should be smooth dough but don’t make it soft like chapati dough.

Once dough is ready cover it with cotton cloth or lid and keep it aside for 10/15 minutes.

Tips: in winter season, heat ghee a little to give it perfect temperature. It should not be hot but warm enough to make soft dough.

Kachori stuffing:

Take soaked moong dal and remove access water from it. Now grind them coarsely into mixture. Don’t grind them too much, just a little to grind them coarsely.

Tips: You can check whether moong dal is soaked properly or not by taking one in hand and breaking it with fingers. If you can break it easily it is soaked correctly else soak it again for few more hours. Generally it will be soaked in 3hours but depends on the temperature so soak them for 4/5 hours and it will be soaked perfectly.

Switch on the gas stove and put pan to heat it. Pour oil to it and heat a little. Add Jeera seeds to it, add coarsely grinded coriander seeds, coarsely grinded saunf / fennel seeds and coarsely grinded black pepper . Add pinch of hing (you can add more also). Cook them on low flame to release aroma. Keep flame low cause you don’t want to burn them. Now add chopped green chilies and grated ginger to it. Let it cook properly.

Tips: If you want authenticate hing aroma in your kachori like typical Rajasthani kachori, add hing little later in the recipe. Like after you cooked your moong dal, you can add hing to the mixture.

Now add besan or gram flour and let it cook a little so that it will leave its raw taste. Add coarsely grinded moong dal to it and mix them together. let it cook on low flame. Now add all your dry spices salt, red chili powder, turmeric powder, roasted jeera powder, coriander powder to it. Now add citric acid to it or you can use aamchur powder as well.


  1. Citric acid is used by outside vendors but you can use aamchur powder instead. If you don’t have aamchur powder, you can use lemon juice as well, just add it last to the mixture else it will give bitter taste to the stuffing.
  2. Moong dal will be fluffy and soft once it is cook properly, so will come to know it is cooked.

Add sugar to the mixture and mix it well. You can avoid sugar but it balances the flavor of other spices we have added. Once sugar is dissolved, add garam masala to it and mix well. When mixture is perfectly cooked, garnish it with fresh coriander leaves and keep it aside to cool down completely.

So now our stuffing is ready and our dough has rested well so we will start making kachori.

Take dough and divide in small portions. Make small balls out of it. Take one ball and roll it with rolling pin to flatten it. Fill spoonful of filling to it and seal it by taking all sides and pinching them little by little. Remove extra dough if any while sealing it. Now flatten them with hand, press them very gently to flatten them a little.

Tips: Don’t make it too thin cause you don’t want your kachori to explode while frying or even filling.

Keep oil to heat in deep pan. When oil is hot enough add your kachoris to it. Keep flame between medium to high. Don’t fry with high flame else kachori won’t be fried evenly. Once they are nice golden brown, take them out.

Serve hot with Sweet chutney and green chutney.

Kachori chat:

To make kachori chat take two or more kachori in a plate and add tamarind & dates chutney and coriander & mint chutney. Add curd to it. Now garnish them with chopped onions, sev and some chat masala. This will level up your kachori taste.

Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Delicious and tasty Rajasthani Namkeen or Sev ki sabji with twist

You are checking your fridge and realized there are no vegetables. oh forgot to order or buy vegetables! It happens with me and can happen with you as well. No problem, we have a tasty solution for it. Special Rajasthani Namkeen or sev ki sabji. We get bored with vegetables sometimes, paneer sounds like boring then this Namkeen or Sev sabji comes as a rescue that too very chatpata and flavorful rescue which you are going to love.

When we talk about Rajasthani cuisine, geographically it has scarcity of water and green vegetables due to its hot climate, this directly or indirectly influences their cuisines. They mostly prefer Ghee, milk, curd or buttermilk to prepare their food.

In Rajasthan or even in Gujarat, during season where we get less vegetable options, people try different sabjis like Badi ki sabji, Papad ki sabji, Sev tamatar ki sabji etc… which also gives break from routine vegetables we eat. Most important these all are very easy to cook and quick to prepare.

So let’s start our recipe,


  • Namkeen or Sev (1 cup)
  • Milk Powder (1/4 cup)
  • Curd (1/4 cup)
  • Salt (as per taste)
  • Green chilies (as per taste)
  • Onion (1 cup Chopped)
  • Tomatoes (1 cup Chopped)
  • Garlic (4/5 cloves)
  • Ginger Garlic Paste (1 tsp)
  • Dry Spices
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp)
    • Gram Masala (I used Kitchen king masala)
  • Mustard seeds (for tempering)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (1 tbsp)
  • Kasuri Methi or dry fenugreek leaves (1 tsp)
  • Coriander leaves to garnish


First chop your onions & tomatoes. Chop very fine your garlic and chilis. Take 1.4 cup of milk powder and 1/4 cup of curd. Keep them aside.

Note: I have used fried onions. You can use fresh chopped onions as well. I will share my recipe of fried onions so that you can also store your onions for long durations.

Take pan and switch on the gas stove. Once pan is hot add Ghee or oil to it. Let them heat as well. Add mustard seeds and jeera seeds to it and let them splutter. Add pinch of hing and add garlic and garlic-ginger paste to it. Let them cook a little on low flame so that they don’t get burnt. Add chopped onions to them and cook them till they become transparent in color. Once they are nice pink add chopped tomatoes to it. Add your dry spices and Let them cook till they become soft.

Tips: I have used fried onions so added them after I cooked tomatoes. So whenever you are using fried onions do not add them first o make gravy instead cook other food like garlic & tomatoes. After that add your fried onions so they won’t get burnt. Actually they are already nicely cooked so when you heat them they start burning easily.

Once tomatoes are cooked well add milk powder to it and mix it well to avoid lumps. Now when they are nicely mixed let them cook a little and add your curd to it. Also add kasuri methi after crushing it with your hands to increase taste to next level. Now mix them well.

Let this mixture cook a little for 2 minutes. Add 1 cup water to it to make gravy and let it cook for 2 more minutes. Now all are cooked nicely and you don’t want to over cook your curd otherwise it starts separating. So switch off the gas flame and add your Namkeen or sev to it.

Tips: You need to use badi wali or thick Namkeen or Ganthiya sev for this sabji else it will be all mixed and won’t look good.

Now that your awesome sabji is ready, garnish it with coriander leaves and serve it hot with chapati or parantha. Everyone is going to love this.

In Gujarat they make Sev tamatar sabji which is variant of this recipe, which tasted amazing as well. You can also cook this by simply adding onions as a gravy base or add more water to make thin gravy if you like it.

Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.

Quick Mango achaar

Season Special – Gujarati Vaghariyu or Quick Mango achaar or aam ki Launji

Hey! Summers are here and king of fruits is available in market… I just love mangoes, kachha aam or pakka aam they are delicious and amazing!

In today’s world there is nothing like seasonal, all fruits are available throughout the year but I strongly believe in eating seasonal fruits only. Some people like to eat exotic fruits and without season available fruits, you know what they look so nice and beautiful but don’t get fooled by that trick. Those fruits are preserved in freezers with preservatives, they travel so long to come to your plate and all this makes them loaded with unnecessary chemicals.

Alas, now a days you can’t differentiate which is natural and which is chemically loaded fruits or even vegetables but what one should do is visit local markets instead of malls and you will get fruits/vegetable seasonally grown. We can’t guarantee but at least we can make sure that we are getting fresh farm brought fruits/vegetables.

Ok, so here we start our recipe… Quick mango achaar also known as Vaghariyu in Gujarati, aam ki launji in Rajasthan & Fodani cha loncha in Marathi. Absolutely delicious item and very easy to make.


  • Oil (2 tbsp)
  • Mustard seeds / Rai (Half tbsp)
  • Cumin seeds / Jeera (Half tbsp)
  • Fenugreek Seeds / Methi dana (Half tbsp)
  • Hing (1 pinch)
  • Raw Mango (500 gm – make small pieces of it)
  • Jaggery (As per taste – about 1 cup)
  • Red chilli powder (1 tbsp)
  • Salt (As per taste)
  • Turmeric powder (1 tbsp)
  • Cumin and coriander powder (1 tbsp)


Take pan and heat oil in it. After heating oil add mustard seeds, cumin seeds and fenugreek seeds. Let them crackle and add hing to it. Now add the mango pieces into it and let it cook for about 5 minutes.

Mangoes will get soft, add grated jaggery to it and cover the pan. Cook till the jaggery melts and combines with the mangoes. *Tip: Don’t make very small pieces, it should be little bigger as after cooking it for 5 minutes they will melt and you will not be able to enjoy chunks of it while eating.

Your delicious quick mango achaar is ready to serve as a additional sabji with chapati or parantha. *Tip: this pickle is not as the regular mango pickle which lasts whole year. When we prepare Vaghariyu, you can store it in the fridge after it cools down completely and can be used for a month but not more than that. We add jaggery to it which works as a natural preservative and lasts for about a month.

This recipe will be loved by children as it has taste ranging from sweet to sour. Talking about my personal experience, my niece Krisha enjoys this achaar a lot. So when you have prepared sabji which children denies to eat you can serve this easy to make achaar and they will surely love it.

Do try this recipe and let me know how was your experience with this sweets and sour delicious achaar. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂