Zayka Ka Tadka - August 2021 - Magazine

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UNEDITED LIVE ISSUE NUM: 12 जो दखता है !

RECIPES AUGUST 2021 वही बनता है !!
ZAYKA KA TADKA
L I V E F R O M T H E K I T C H E N S O F M O M S O F I N D I A
Founder's
Words
Namaskar!
Hope all our dear viewers are doing well and
enjoying the beautiful monsoon weather with your
Families!
We welcome the beautiful special month of August with loads of smiles.

August is a beautiful month of Friendship , celebrating Freedom and paying
reverence to our great Freedom warriors. August also ushers in the Indian
month of 'Shravan' which is the beginning of festival season and beautiful
traditions. This is celebrated in unique ways across our Country.
As always , In this magazine, we bring to you some super tasty, easy and healthy
recipes suitable for the monsoon season.
Do try the recipes in this edition, share with your friends and family and share
feedback with us. All your feedback , comments and suggestions keep inspiring
us and we are determined to bring you more and more interesting and
traditional recipes straight from the kitchens of wonderful moms of India.
Yours Sincerely
Vijay Haldiya - [ Founder of Zayka Ka Tadka ]
The Super Chef Moms of India
In this Edition
Jodhpuri Mirchi Bada- Banana Oats Pancake- Moong Dal Pakodi
5 20 Chaat-34
Achari Bhindi-8 Pudina Paneer Sabji- Kasuri Methi Aloo

22 Sabji-37
Poha Vada-10
Schezwan Aloo-24 Palak Vada-39
Papad Ki Sabji-13
Caramel Fox Nuts-26 Cabbage Pakoda-41
Whole Wheat Kulcha-
15 Suji Ki Kachori-28 Moongphali Wale Aloo
Ki Sabji-43
Chinese Poha-18 Rai Hing Ki Shimla
Mirch-30
Haveji-32
NOTE: NO PORTION OF THIS BOOK MAY BE REPRODUCED, DISTRIBUTED OR TRANSFORMED IN

ANY FORM OR BY ANY MEANS INCLUDING PHOTOCOPYING ,RECORDING ETC., WITHOUT
PERMISSION FROM THE PUBLISHER.
Jodhpuri Mirchi Bada
A MOUTH-WATERING SNACK
BY NAMRATA BOHRA JAIN, A LOVELY MOM, FROM MUMBAI
Prep Time Ready In Servings

5 mi ns 15 min s 5
Ingredients
Green chillies/ Moti mirchi – 6 nos. Onion - 1 small, finely chopped
FOR STUFFING: Boiled potato/aloo - 3 well-mashed
Oil - 1 Tbsp ones
Cumin seeds/Jeera - 1 Tbsp Red Chilli Powder/Lal Mirch Powder
Fennel seeds/Saunf - 1 Tbsp - 1 & 1/2 tsp
Coriander seeds/Saboot Dhania - Coriander/Dhaniya powder - 2 tsp
1/2 tsp Turmeric/Haldi powder - 1/2 tsp
Cashews/Kaju chopped - 1 tsp Garam masala/All spice mix - 1/2 tsp
Raisins/Kishmish - 1 tsp Dry Mango powder/Amchur - 1/2 tsp
Watch the Video Recipe facebook.com/zaykakatadka

Ingredients
Salt - to taste Carom seeds/Ajwain - 1 tsp crushed
Coriander leaves - a handful, well between palms
chopped Roasted Cumin powder/Bhuna jeera
FOR BATTER: powder - 1/2 tsp
Gram flour/Besan - 1 bowl Water - as required.
Red Chilli Powder/Lal Mirch Powder Hot Oil - 1 tsp
- 1 tsp Asafoetida/Hing - a pinch
Turmeric/Haldi - 1/2 tsp Oil - for frying
Salt - 2 tsp or to taste
Directions
PREPARATION OF STUFFING:
Firstly, heat oil in a pan and add cumin seeds, fennel seeds, coriander
seeds, cashews, and raisins. Sauté it on a low flame for a few seconds.
Then add onions and sauté it on a medium flame. When the raw smell of
onion disappears, add mashed potatoes and mix well.
Then add red chilli powder, coriander powder, turmeric, allspice
mix/garam masala, dry mango powder, and salt. Mix them well.
Then add coriander leaves and turn off the flame. Allow the mixture to
cool.
PREPARATION OF BATTER:
Take a bowl and add gram flour, red chilli powder, turmeric, salt, carom
seeds, and roasted cumin powder and mix well.

Directions
Add a little water at a time and make a medium-thick batter. Add hot
oil and mix well . Lastly, add asafoetida. Combine everything well and
keep the batter aside.
PREPARATION OF BADA:
Wash and dry the green chillies. Take each chilli and slit it in such a
way as to keep it joined at the other end. Remove all the seeds.
Likewise, slit all the other chillies.
Fill all the chillies with the stuffing.
Dip the chillies in the prepared batter. Make sure it is coated well
from all the sides. Then immediately fry it in hot oil.
Fry the badas till golden brown on all sides. Once done, take them out
on a tissue paper to soak extra oil.
‘Jodhpuri Mirchi Bada’ is ready to be served. You can cut it into halves
and serve it with any chutney.
Tips
This batter can be prepared by adding a spoon of hot oil to make
crispy bada. This avoids adding soda.
Bada usually requires more salt and so should be checked while
making the batter.
The batter should always be medium thick and not runny; else, the
dish will absorb more oil.
The bada should be fried on a medium flame for the perfect texture.

Achari Bhindi
A LIP-SMACKING SABJI
BY VIJAY HALDIYA , FOUNDER, ZAYKA KA TADKA

10 mins 20 mi ns 4
Ingredients
Ladyfinger/Bhindi/Okra – 500g Coriander powder - 1 Tbsp
Tomato - 2 medium-sized, grated Turmeric powder/Haldi powder -
Saunf/Fennel Seeds - 1/2 tsp 1/2 tsp
Danamethi/Fenugreek seeds - 1/4 Red Chilli Powder/Lal Mirch
tsp powder- 1/2 tsp or to taste
Kalonji/Onion seeds - 1/4 tsp Salt - to taste
Cumin Seeds - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp
Ginger – a ½-inch piece, grated Garam Masala/All spice mix - 1/2
Green chilli – 1, crushed Teaspoon
Coriander Leaves - for garnishing Oil - 1 Tbsp + 2 Tbsp
Achari Bhindi
Directions
Wash the bhindi/ladyfinger and then wipe it with a cloth. Dry it
completely before chopping it into diamond-shaped pieces.
Heat 1 Tbsp oil in a kadai or pan. Add chopped ladyfinger pieces.
Sauté it on a medium flame until soft yet a little crunchy.
Meanwhile, heat 2 Tbsp oil in another pan.
Add fennel seeds, fenugreek seeds, onion seeds/kalonji, and cumin
seeds. Sauté for a few seconds on a low flame.
Add grated ginger and garlic. Sauté for a few seconds.
Then add grated tomato and cook it on a high flame.
Once the oil leaves the masala, add coriander powder, turmeric
powder, red chili powder, salt, and cumin powder. Mix well and cook.
Add sautéed ladyfinger and mix well. Cook for a couple of minutes.
Finally, add garam masala and mix well. Garnish it with coriander
leaves and turn off the flame.
Delicious 'Achari Bhindi | Achari Okra' is ready to be served.
Tips
Onion and garlic can be used if preferred, but they should first be
grated or finely chopped.
The spiciness may be adjusted to taste.
For bhindi to be non-sticky, it should be washed and wiped with a
cloth. Then, a little lemon juice should be poured on it and mixed
well.

Poha Vada
A PERFECT TEA-TIME SNACK

BY LALITHA JAGANNATHAN , A LOVELY GRANDMOM , FROM KARNATAKA

10-15 mi ns 15-20 min s 2
Ingredients
Poha/Flattened Rice - 1 Cup Coriander leaves - 2 Tbsp, finely
Corn flour - 2 tsp chopped
Onion - 1 small-sized, finely Mint leaves - 1 to 2 Tbsp, finely
chopped chopped
Green chilli - 1 to 2, finely chopped Salt - to taste
or to taste Oil - for frying

Poha Vada
Directions
Wash and soak the poha in water for 10 to 15 minutes. Add just
enough water to submerge the poha and no more than that.
In a bowl, knead the soaked poha.
Add corn flour and mix well. Add a little water if required to make a
dough-like mixture.
Add finely chopped onion, green chilli, coriander leaves, mint leaves,
and salt. Mix well.
Meanwhile, heat oil for frying.
Make a small round vada from the mixture. Press it lightly but keep it
thick.
Once the oil is hot, fry the vada on a medium flame.
When it turns crispy and the colour of onion changes to golden
brown, it is ready. Press it with a spoon to check.
Take it out on a plate.
Yummy 'Poha Vada' is ready to be served with any type of chutney.

Poha Vada
Tips
It is recommended to serve this yummy vada with Green Chutney or
Coconut Chutney.
For binding the poha, any one of the flours should be added (corn
flour, soy flour, gram flour/besan, refined flour/maida). If it is not
added, the vada will break while frying.
As this dish is made with poha, it will not turn golden brown while
frying. So, if the onion turns golden brown, the vada is perfectly fried.
Turmeric powder and red chilli powder can be added if preferred.
Just enough water should be added to the poha to submerge it. No
more water need be added lest the poha becomes difficult to handle.
The vadas can be shallow fried instead of deep-fried.

Papad Ki Sabji
A MOUTH-WATERING PAPAD CURRY
BY JOSHNA BHANDARI, A LOVELY MOM, FROM RAJASTHAN

2 mins 5- 6 mins 1
Ingredients
Papad - 1 Asafoetida/Hing - a pinch
Curd - 1 Tbsp Cumin Seeds/Jeera - 1/2 tsp
Turmeric powder - 1/4 tsp Salt - to taste
Red Chilli Powder/Lal Mirch Ghee - 1 tsp
Powder - to taste Coriander powder - 1/2 tsp

Papad Ki Sabji
Directions
Heat oil in a kadai.
Add asafoetida and then cumin seeds. Let it splutter.
In a bowl, add curd and whisk it. Add red chilli powder, coriander
powder, turmeric powder, and salt. Mix well. Add a little water if
required.
Add curd mixture to the kadai. Mix well and cook while stirring it
continuously.
Once the curd is boiled, add papad pieces to it. Cook for 2 to 4
minutes. Then turn off the gas.
Delicious 'Papad Ki Sabji' is ready to be served.
Tips
Roasted papad can be added to the curry.
Red chilli powder can be added according to taste and/or preference.

Whole Wheat Kulcha
A POPULAR STREET FOOD FROM PUNJAB
BY SHVETA SHETH , A LOVELY MOM, FROM MUMBAI

35 mins 42 min s 1
Ingredients
Whole wheat flour - 1 cup Water (at room temperature) - as
Salt - a pinch required
Baking soda - 1/4 tsp Kalonji/Nigella seeds/Onion seeds
Fresh curd (at room temperature) - 3 - as required
Tbsp or as required Coriander leaves - finely chopped,
Oil - as required as required
Ghee - as required

Whole Wheat Kulcha
Directions
In a bowl, add and mix properly whole wheat flour, salt, and baking
soda.
Now, prepare a medium to soft dough by adding curd little by little.
Sprinkle some oil and knead it gently.
Thereafter, cover it with a muslin cloth or a kitchen towel and allow
it to rest for 30 minutes.
Take a small portion of the dough and dust it with whole wheat flour.
Using a rolling pin, flatten the dough into round shape on a rolling
board. Keep it thick.
Now, brush with water on the top side and sprinkle kalonji and press
it gently.
Sprinkle some coriander leaves and press it gently.
Heat a pan and place the kulcha on it while making sure that the
topped kalonji side remains on the top. Keep the flame medium to
high.
After a few minutes, flip the kulcha gently and apply ghee on it.
Flip it again and again until it cooks properly and evenly.
Delicious ‘Whole Wheat Kulcha | Gehu ke Aate ka Kulcha’ is ready to
be served.

Whole Wheat Kulcha
Tips
It is recommended to use homemade fresh curd for preparing the
dough.
It should be ensured to cover the dough with a muslin cloth or a
kitchen towel and allow it to rest for 30 minutes.
Kulcha of any desired size can be prepared.
Instead of yeast, curd and baking soda are used to leaven the bread.
For best Taste It should be served hot.

Chinese Poha
A TWIST TO A POPULAR BREAKFAST RECIPE
BY KOMAL GOYAL , A LOVELY MOM , FROM RAJASTHAN

5 mins 10 min s 2
Ingredients
Poha/Flattened Rice - 1 Cup Green Chilli Sauce - 1 tsp
Onion - ½, sliced Ginger-Green Chilli Paste - 1 tsp
Cabbage - 1/2 Cup, shredded Salt - to taste
Green Capsicum - ½, julienned Cumin seeds/Jeera - 1/2 tsp
Beans – a few, Chopped Mustard seeds – 1/4 tsp
Coriander Leaves - as required Curry Leaves – a few
Soy Sauce - 1 tsp Oil - 1 to 2 tsp

Chinese Poha
Directions
Wash the poha and drain the water completely. Keep aside to soak.
Add salt and ginger-green chilli paste, mix well.
Heat oil in a pan.
Add cumin seeds, mustard seeds, and curry leaves.
Then add sliced onion, cabbage, and capsicum and sauté them on a
high flame for a couple of minutes.
Add chopped beans and sauté them.
Now, add soaked poha and mix well.
Add soy sauce and green chilli sauce. Mix well, cook for a minute, and
then turn off the flame. Garnish the poha with coriander leaves.
Delicious 'Chinese Poha' is ready to be served.
Tips
To make a fluffy poha, it should be washed, its water should be
drained immediately, and it should be kept aside in the strainer.
Any veggies of choice can be used to make the poha.

Banana Oats Pancake
A HEALTHY SNACK DISH
BY ARCHANA CHAKRAVARTHY, A LOVELY MOM, FROM KARNATAKA

5 mins 10 mins 4
Ingredients
Paka Kela/Ripe Banana - 2 nos. Gehun ka atta/Whole wheat flour - 2
Milk - 1 cup Tbsp
Jai ka atta/Oat flour - 1 cup Elaichi/Cardamom powder - 2 pinch
Butter - 1 tsp (or as required) Dalchini/Cinnamon powder - 1 pinch

Banana Oats Pancake
Directions
In a bowl, take milk, slowly add the oat flour and keep stirring to
avoid lumps.
Peel the bananas, cut and grind them to make a paste. Add this
banana paste to the oat flour.
Put wheat flour and stir it well. Now, add cardamom powder and
cinnamon powder and mix them well.
In a pan, heat butter and, as it melts, put a small portion of batter
over it and make two pancakes at one time. Pour some butter on the
sides of the pancakes and cover and cook them on a medium flame.
Flip the pancake and cook well on both the sides. Make more
pancakes with the same method.
‘Banana Oats Pancake’ is ready to be served with honey.
Tips
Use of sugar or jaggery powder adds more sweetness to the dish.
For making oat flour, the plain oats should be ground in a grinder.
Whole wheat flour is used for binding the pancake batter.
About half a teaspoon of vanilla essence can be added for making
the pancakes more flavourful.

Pudina Paneer Sabji
A LIP-SMACKING SABJI FOR EVERYONE
BY MONALISA AGARWAL , A LOVELY MOM , FROM BANGALORE

5 mins 10-12 min s 2
Ingredients
Paneer – 100g Milk - 1/2 Cup + as required
Pudina/Mint Leaves - a handful Cashew Nuts - 8
Chopped Onion - 2 Tbsp Poppy Seeds/Khus Khus - 1 tsp
Green Chilli - 1 Black pepper corns - 4 to 5
Ginger - 1/2 inch piece Laung/Cloves - 4 to 5
Homemade Cream/Malai - 1 Tbsp + Green Cardamom/Hari Elaichi - 2
for garnishing Butter - 1 tsp
Curd - 1 Tbsp Salt - to taste

Pudina Paneer Sabji
Directions
Soak the cashew nuts and poppy seeds in 1/2 cup milk for at least 1
hour.
Take a grinder jar and add mint leaves, soaked cashew nuts and
poppy seeds along with milk, cloves, black peppercorns, 1 green
cardamom, chopped onion, homemade cream/malai, curd, green
chilli, and ginger. Grind all the ingredients to make a smooth paste.
Take a pan, add butter and heat it on a low flame.
Crush 1 cardamom and add its seeds to the pan.
Then add ground paste and cook it on a low flame while stirring it.
Add a little milk if required.
Cook the gravy for a couple of minutes. Add salt and mix well.
Once the gravy starts leaving the pan, add paneer cubes. Mix well
and cook. You can add a little milk if the gravy thickens.
Cover the pan and let it cook for 30 seconds to 1 minute. Then turn
off the flame.
Delicious 'Pudina Paneer Sabji' is ready to be served. Garnish it with
homemade cream/malai and mint leaves and serve.
Tips
It is recommended to use fresh curd to make the gravy, as it will not
turn sour.
Adding milk instead of water makes the gravy creamier.
It is recommended to make this sabji using homemade paneer.
To soften the paneer, soak it in hot water for a minute.

Schezwan Aloo
A SPICY AND TANGY SIDE DISH

BY POONAM KAPOOR , A LOVELY MOM , FROM GHAZIABAD

5 mi ns 10 mi ns 5
Ingredients
FOR PREPARING THE POTATOES: FOR PREPARING SCHEZWAN
Baby Potato - 8 to 10 nos. ALOO:
Kali mirch powder/Black pepper Oil - 1 to 2 Tbsp
powder - a pinch Cumin seeds/Jeera - 1 tsp
Salt - to taste Garlic - 1/4 tsp, finely chopped
Red Chilli Powder/Lal Mirch Ginger paste - 1/2 tsp
Powder - to taste Capsicum/Shimla Mirch - 1 cup,
Corn flour - 1 tsp julienned
Oil - for frying Schezwan sauce - 1 Tbsp
Schezwan Aloo
Ingredients
Onion/Pyaz - 1/2 cup, finely Red chilli sauce - 1 Tbsp
chopped Soya sauce - 1/4 tsp
Tomato ketchup - 1 Tbsp
Directions
In a bowl, add baby potatoes, black pepper powder, salt, red chilli
powder, and corn flour and toss and mix them well.
Meanwhile, heat oil in a pan and shallow fry the potatoes on a medium
flame until they are golden brown.
Meanwhile, heat oil in another pan and add cumin seeds and garlic.
Sauté them well.
Add ginger paste and capsicum to the pan and sauté them for a few
seconds.
Add onion to the pan and sauté it well.
Add Schezwan sauce, tomato ketchup, red chilli sauce, and soya sauce
to the pan and mix it well with the other ingredients
Add the fried potatoes to the pan and mix them well.
‘Schezwan Aloo’ is ready to be served.
Tips
Instead of baby potatoes, normal potatoes can be used by cutting
them into halves.
Spring onions can be added to enhance the taste of the dish.
White sesame seeds can be added for garnishing.

Caramel Fox Nuts
A CRUNCHY AND HEALTHY SNACK
BY JYOTSNA CHOPRA , A LOVELY MOM, FROM GURGAON

0 mins 10 mi ns 4
Ingredients
TO ROAST THE FOX NUTS: TO PREPARE CARAMEL FOX
Ghee - 1 Tbsp NUTS:
Makhana/Fox nuts - 1 cup Jaggery /Gud powder - 2 Tbsp
Ghee - 1 Tbsp
Roasted Makhana/Fox Nuts - 1 cup
Salt - to taste
Water - 1 Tbsp

Caramel Fox Nuts
Directions
In a pan, add ghee and roast the fox nuts in it for about a minute on a
high flame. Reduce the flame thereafter and roast it for 3 to 4
minutes on a low flame.
Thereafter, in the same pan, add water and jaggery to it and let it
melt.
Add ghee to the pan and mix it well.
Add the fox nuts to the pan and mix well to coat them completely
with the caramel.
Sprinkle salt and mix all the ingredients well for about a minute. Turn
off the flame and let it cool.
'Caramel Fox Nuts' are ready to be served.
Tips
This confection can be stored in an airtight container for a week.
It should be remembered that the fox nuts should first be roasted
on a high flame for a minute and then on a low flame for 3 to 4
minutes. This will help in roasting the fox nuts thoroughly and
make them crunchy.

Suji Ki Kachori
A SCRUMPTIOUS AND HEALTHY SNACK
BY VIJAY HALDIYA , FOUNDER, ZAYKA KA TADKA

10 mins 20 mi ns 4
Ingredients
Sooji/Semolina - 1 bowl/2 cups Hari Mirch/Green Chillies - 3 pieces
Vegetable oil - 1 Tbsp for Coriander leaves - a bunch
moin/moyan Vegetable oil - for frying the kachori
Ajwain/Carom seeds - 1/2 tsp SPICES TO TASTE:
Water - 2 bowls/4 cups Crushed Black Pepper
Salt - to taste Red Chilli Powder/Lal Mirch Powder
KACHORI FILLING MASALA: Garam Masala
Boiled and mashed potato - 1 bowl Dry mango Powder (Amchur)
Adrak/Ginger - 1 piece Black Salt

Suji Ki Kachori
Directions
FOR KACHORI FILLING MASALA:
Mix all the ingredients of filling masala with mashed potatoes.
FOR DOUGH OF KACHORI:
Add water in a pan and the sooji and keep stirring slowly. Add ajwain,
salt, and oil while stirring on a slow flame. After stirring properly,
turn off the gas and cool the dough by mixing it with a spoon. When
the dough is warm, make small circular balls and press them.
Fill 1 Tbsp of kachori filling masala and then seal it slowly into the
shape of a kachori to ensure that the masala does not come out.
MAKING OF SUJI KI KACHORI:
Add oil to a pan and heat it on a high flame. Add kachori and fry it on
a medium flame on both sides. When it becomes crispy, take it out on
a blotting paper or any clean paper to soak the excess oil.
Serve it with tomato sauce/green chutney and enjoy crispy and
healthy 'Suji ki Kachori'.
Tips
The taste can be varied by adding peas or other ingredients in the
stuffing.
For a smooth and lump free dough, the semolina should be stirred
continuously while adding it to water.
The kachori should be fried on a medium flame to give it a nice,
crispy, and well-cooked texture.

Rai Hing Ki Shimla Mirch
A DELICIOUS SABZI FROM RAJASTHANI CUISINE
MANJU AGARWAL , A LOVELY MOM , FROM RAJASTHAN

2 mins 7-9 min s 2-3
Ingredients
Capsicum/Shimla Mirch – 2, big- Turmeric/Haldi powder - 1/4 tsp
sized Coriander/Dhaniya powder - 1 tsp
Cumin Seeds/Jeera - 1/2 tsp Dry Mango Powder/Amchur
Mustard seed/Rai powder - 4 tsp Powder - 1/2 tsp
Asafoetida/Hing - 1/2 tsp Salt - to taste
Red Chilli Powder/Lal Mirch Powder Oil - 1 to 2 tsp
- 1/2 tsp

Rai Hing Ki Shimla Mirch
Directions
Wash and cut the capsicum.
Heat oil in a pan/kadai.
Add cumin seeds and let them splutter.
Then add chopped capsicum and sauté it on a high flame for a minute.
Then cover and cook it for 2 to 3 minutes.
Take a bowl and add mustard powder, asafoetida, red chilli powder,
turmeric powder, coriander powder, dry mango powder, and salt. Add
water to make a thin paste. Add this paste to the pan. Mix well, cover
with a lid, and cook.
Once cooked, switch off the gas.
Delicious 'Rai Hing Ki Shimla Mirch' is ready to be served.
Tips
If the sabzi is to be carried for travelling, then it should be cooked for 2
to 3 minutes more.
It can be served with poori, roti, different types of paratha, and even
dal-rice.

Haveji
A TRADITIONAL SIDE DISH FROM THE RAJASTHANI CUISINE
BY ANITA SHARMA , A LOVELY MOM , FROM JODHPUR

5 mins 15 min s 2-3
Ingredients
Curd - 1 Cup Asafoetida/Hing - a pinch
Besan/Gram flour - 1/2 Cup Green chilli – 1, chopped
Cumin seeds/Jeera - 1 tsp Ginger – a 1-inch piece
Mustard seeds/Rai - 1/2 tsp grated/crushed
Dana methi /Dry fenugreek seeds - Chana dal - 1/2 Cup, soaked overnight
1/2 tsp Coriander leaves - for garnishing
Red Chilli Powder/Lal Mirchi Powder Ghee - 2 Tbsp
- 1 tsp Curry leaves - 2 sprigs
Turmeric/Haldi powder - 1/2 tsp Bay leaf - 1
Black cardamom - 1 Coriander powder - 1 tsp
Haveji
Directions
Soak chana dal overnight. Or you can boil chana dal until it becomes
soft.
Take a kadai and heat it.
Add ghee. Add mustard seeds and let them splutter. Add jeera and
methi to it. Sauté.
Add hing to it. Then add bay leaf and black cardamom. Sauté everything
again. Add curry leaves.
Add green chilli and ginger to it. Sauté for a minute. Then add boiled or
soaked chana dal to it.
Sauté for a minute. Then add salt, red chilli powder, turmeric powder,
and coriander powder.
Sauté it for 2 minutes while stirring continuously.
Take a bowl and add curd and besan. Mix them well using a mathani or a
handheld beater.
Add this curd mix to kadai. Boil it on a high flame while stirring
continuously. Add a little water if required.
Turn the flame to low, cook for 5 minutes, and then turn off the gas.
Delicious 'Haveji | Chana Dal Kadhi' is ready to be served. Garnish it
with coriander leaves and serve hot.

Moong Dal Pakodi Chaat
A SIMPLE AND QUICK CHAAT ITEM
BY SHUBHI AGARWAL , A LOVELY MOM , FROM BARELI

135 mins 140 mi ns 5- 6
Ingredients
FOR PREPARING THE FOR PREPARING THE PAKODI:
MOONGDAL PASTE: Oil - for frying
Moong dal/Yellow lentils - 2 cups FOR PREPARING MOONG DAL
Turmeric/Haldi powder - 1 tsp PAKODI CHAAT:
Red Chilli Powder/Lal Mirch Powder Curd/Dahi - as required
- 1/2 tsp Powdered Sugar - 1 tsp
Cumin seeds/Jeera - 1 tsp Kala namak/Black salt - to taste
Salt - to taste Tamarind/Imli chutney - as required
Green chillies - to taste Salt - to taste

Ingredients
Dhaniya-Pudina mix Chaat masala - to taste
chutney/Coriander-Mint mix Coriander leaves - for garnishing,
chutney - as required finely chopped
Anaar daane/Pomegranate seeds - Sev - for garnishing
as required
Tips
While frying the pakodas, it should be remembered to heat the oil on
a high flame. The pakodas will absorb the oil if fried on a low flame
and will become oily.
For making this chaat, the pakodas should be made larger than the
normal pakodas.

Directions
FOR PREPARING THE MOONGDAL BATTER:
Soak moong dal for 2 hours. After two hours, drain the excess water.
In a grinder jar, add soaked moong dal, red chilli powder, turmeric
powder, cumin seeds, green chilli, and salt and grind them to make a
paste.
FOR PREPARING THE PAKODI:
Heat oil in a pan on a high flame.
Mix the batter once, take a part of the batter and give it any shape of
a pakodi and drop it slowly into the oil. Cook it on a high flame for 2 to
3 minutes or until it turns golden brown in colour.
FOR PREPARING THE MOONG DAL PAKODI CHAAT:
In a bowl, add curd, sugar, and black salt and mix them well.
In a serving plate, place the pakodas and garnish them with the curd
mixture, coriander-mint mix chutney, tamarind chutney, chaat
masala, pomegranate seeds, coriander leaves, and sev.
'Moong Dal Pakodi Chaat' is ready to be served.

Kasuri Methi Aloo Sabji
A UNIQUE YET HEALTHY SIDE DISH FOR A MEAL
BY ROSHI GOEL , A LOVELY MOM , FROM UTTAR PRADESH

5 mins 30 min s 3
Ingredients
Potato/Aloo – 2, finely chopped Mustard Oil/Sarso Ka Tel - 2 Tbsp
Kasuri Methi/Dried Fenugreek Asafoetida/Hing - 1/4 tsp
Leaves- 1 cup Whole Red Chillies/Sabut Lal Mirch - 3
Salt - to taste to 4, chopped
Water - 1/4 Glass

Kasuri Methi Aloo Sabji
Directions
FOR BOILING POTATO AND KASURI METHI:
Soak the potato in water and wash the kasuri methi thoroughly.
Add the soaked potato and dried fenugreek leaves to a pan and add
salt and water in a pan and place it on the gas to boil it. Let it boil for
2 minutes on high flame and stir it once and then for 8 to 12 minutes
on a low flame.
FOR PREPARING THE KASURI METHI ALOO SABJI:
Meanwhile, heat another pan and pour mustard oil into it.
After the oil heats a little, add a pinch or two of salt and some water
to it and mix them and add it into the hot oil.
Add asafoetida and red chillies to the pan and sauté it for about a
minute.
Add the boiled potato to the pan and sauté it well for about 2
minutes on a high flame. Then reduce the flame to a low flame and
sauté the sabji for about 5 minutes.
‘Kasuri Methi Aloo Sabji’ is ready to be served.
Tips
Soaking the potatoes in water helps avoid black marks on them.
Adding a teaspoon of salt and water mix helps in removing the
pungent smell and taste of the mustard oil.

Palak Vada
A UNIQUE AND EASY SNACK ITEM
BY SWASTIKA PRADHAN , A LOVELY MOM , FROM KOLKATA

5 mins 20 mi ns 6
Ingredients
Palak/ Spinach - 2 cups, chopped Kasuri methi/Dry fenugreek leaves -
Besan/Gram Flour - 1 cup 1 tsp
Chawal ka atta/Rice flour - 1 cup Cumin/ Jeera powder - 1 tsp
Turmeric/Haldi powder - 1/4 tsp Adrak- Lehsun paste/Ginger- Garlic
Ajwain/Carom seeds - 1/2 teaspoon, paste - 1 tsp
crushed Dry mango powder/Amchur - 1/2
Red chilli flakes - to taste tsp
Salt - to taste Baking soda - 1/4 tsp
Oil - for frying

Palak Vada
Directions
In a mixing bowl, add and mix well spinach, gram flour, rice flour,
turmeric powder, carom seeds, red chilli flakes, dry fenugreek seeds,
ginger-garlic paste, cumin powder, dry mango powder, baking soda,
and salt and make into a dough.
Take a part of the dough and give it an oblong shape.
Meanwhile, keep water to boil in a steamer.
Place the oblong-shaped dough ball in the steamer and steam it on a
medium flame for 10 minutes.
Cut the steamed balls into any shape you like. Ensure that you avoid
making big pieces.
Meanwhile, heat oil in a pan.
Deep fry the balls in hot oil.
‘Palak Vadas’ are ready to be served.
Tips
It should be remembered to drain all the excess water from the
spinach.
If so desired, about 1 tsp of curd can be added while preparing the
dough.
Instead of dry mango powder, chaat masala can be used.

Cabbage Pakoda
A POPULAR AND LIP-SMACKING SNACK
BY ARCHANA CHAKRAVARTHY & ADITYA KARAMCHED ,

A LOVELY BROTHER-SISTER DUO , FROM KARNATAKA

10 mins 20 mi ns 2
Ingredients
Cabbage - 1 bowl/2 cups, finely Asafoetida/Hing - 1/2 tsp
shredded Rice flour - as required
Salt - as required Besan/Gram flour - 1/2 bowl/1 cup
Red Chilli Powder/Lal Mirch or as required
Powder - as required Water - as required
Cumin seeds - 2 tsp Oil - as required for frying

Cabbage Pakoda
Directions
In a bowl, add cabbage, salt, and red chilli powder, and mix them
properly.
Now, add cumin seeds, hing, and rice flour, and mix them.
Add besan and water little by little and mix them properly. Keep the
consistency very thick.
Heat oil in a pan. Take the small ball-sized dough and drop it into the
hot oil.
Deep fry it on a medium flame and stir it occasionally until it is golden
brown and crisp.
Transfer it to a paper towel or tissue.
Delicious ‘South Indian Style Cabbage Pakoda | Cabbage Pakoda’ is
ready to be served.
Tips
It is recommended to use fresh and tender cabbage.
Cabbage leaves moisture after mixing, so very little water should be
used; otherwise, the batter will become too thin for the pakoda.
Rice flour and besan should be added little by little to avoid lumps.
Cornflour or sooji can also be used for binding.
The oil should be heated properly before frying and the pakoda
should be fried on a medium flame.
The spiciness should be adjusted to taste and the pakoda should be
served hot for better taste.

Mungphali Wale Aloo Ki Sabji
A MOUTH-WATERING SABJI FOR EVERYONE
BY SHVETA SHETH , A LOVELY MOM , FROM MUMBAI

5 mins 10 mi ns 2
Ingredients
Potato - 3 big-sized, either boiled Coriander Leaves - as required
or chopped and parboiled Oil - 2 Tbsp
Turmeric powder - 1/2 tsp INGREDIENTS FOR MASALA:
Red Chilli Powder - 1 tsp Cumin seeds/Jeera - 1 Tbsp
Coriander Powder - 1/2 tsp Fennel Seeds/Saunf - 1 Tbsp
Asafoetida/Hing/ - a pinch Coriander seeds/Dhaniya - 1 Tbsp
Salt - to taste Peanuts/Mungphali - about 2 Tbsp
Lemon juice - to taste Kashmiri Dry Red Chillies – 3 nos.

Mungphali Wale Aloo Ki Sabji
Directions
FOR PREPARING THE MASALA:
Dry roast cumin seeds, fennel seeds, coriander seeds, peanuts, and
dry red chillies for 2 to 3 minutes on a low flame. Then let the
mixture cool completely. Then grind the roasted ingredients to make
a powder.
FOR PREPARING THE SABJI:
Heat oil in a pan. Add turmeric powder, red chilli powder, asafoetida,
and coriander powder. Then add boiled diced potato and salt. Sauté
on a low flame for a couple of minutes.
Then add 2 Tbsp the ground masala. Mix well to coat the potato
pieces. Cook for a minute then turn off the flame. Add lemon juice
and coriander leaves. Mix well.
Delicious 'Mungphali Wale Aloo Ki Sabji' is ready to be served.
Tips
The masala prepared for the sabji can be stored in an airtight
container for a month.
The spiciness of the sabji can be adjusted according to taste.
Either boiled potatoes can be used, or the potatoes can be chopped
and parboiled.
It should be served hot for a better taste.

About
Zayka Ka Tadka is India’s largest Live cooking video platform
for moms. We have covered over 1000 moms Live in their
kitchens with easy and practical recipes that they make for
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Here you can also find the cooking wisdom of yesteryears as

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UNEDITED LIVE ISSUE NUM: 12 जो दखता है !

We welcome the beautiful special month of August with loads of smiles.

Achari Bhindi-8 Pudina Paneer Sabji- Kasuri Methi Aloo

NOTE: NO PORTION OF THIS BOOK MAY BE REPRODUCED, DISTRIBUTED OR TRANSFORMED IN

BY NAMRATA BOHRA JAIN, A LOVELY MOM, FROM MUMBAI

Prep Time Ready In Servings

Watch the Video Recipe facebook.com/zaykakatadka

Watch the Video Recipe facebook.com/zaykakatadka

Watch the Video Recipe facebook.com/zaykakatadka

Prep Time Ready In Servings

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A PERFECT TEA-TIME SNACK

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Watch the Video Recipe facebook.com/zaykakatadka

A MOUTH-WATERING PAPAD CURRY

BY JOSHNA BHANDARI, A LOVELY MOM, FROM RAJASTHAN

Prep Time Ready In Servings

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A POPULAR STREET FOOD FROM PUNJAB

BY SHVETA SHETH , A LOVELY MOM, FROM MUMBAI

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A TWIST TO A POPULAR BREAKFAST RECIPE

BY KOMAL GOYAL , A LOVELY MOM , FROM RAJASTHAN

Prep Time Ready In Servings

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Watch the Video Recipe facebook.com/zaykakatadka

A HEALTHY SNACK DISH

BY ARCHANA CHAKRAVARTHY, A LOVELY MOM, FROM KARNATAKA

Prep Time Ready In Servings

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Watch the Video Recipe facebook.com/zaykakatadka

A LIP-SMACKING SABJI FOR EVERYONE

BY MONALISA AGARWAL , A LOVELY MOM , FROM BANGALORE

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A SPICY AND TANGY SIDE DISH

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A CRUNCHY AND HEALTHY SNACK

BY JYOTSNA CHOPRA , A LOVELY MOM, FROM GURGAON

Prep Time Ready In Servings

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Watch the Video Recipe facebook.com/zaykakatadka

A SCRUMPTIOUS AND HEALTHY SNACK

BY VIJAY HALDIYA , FOUNDER, ZAYKA KA TADKA

Prep Time Ready In Servings