Restaurant Style Aloo Gobhi Matar Ki Sukhi Masaledar Sabzi With Video/Cauliflower Indian Recipe

Hello all!

Hope you all are doing great! If you are also thinking about what to cook at dinner or lunch then let’s shake hand with me😊, because after preparing one meal , I began to think about next one. What to cook and how to cook the simple veggie to give or add a new taste so that hubby and kids will enjoy the food😀 ! So friends, here is a restaurant style recipe of aloo gobhi matar or cauliflower potato which is really very tasty and different from usual one. Try it once, I am 100% sure, you all will be happy to find a tasty recipe because ingredients are same but the way of cooking or method is different so try it and please share your views .

You can see this recipe on my YouTube channel- cradle of joy.                                         Please subscribe to my channel to get tasty recipes . Here is the link-


* Cauliflower/Gobhi- 1 medium sized

* Potato- 4 (optional)

* Tomato- 2

* Onion- 3

* Ginger- a small piece

* Garlic- 4-5 cloves

* Peas- 1 cup

* Coriander powder-3 tsp

* Jeera Powder- 1 tsp

* Kashmiri lal mirch- 1 tsp

* Green chilli- 1(as per taste)

* Turmeric- 1 tsp

* Asafetida/Hing- a pinch of

* Cumin- 1 tsp

* Cloves-2-3

* Big Cardamom-1

* Cinnamon- a slink- piece

* Kasuri Methi- 1/2 tsp

* Coriander leaves- 1/4 th cup

* Salt- as per taste

* Oil- 3 tsp


* First cut and wash Cauliflower thoroughly. Keep aside. Peel off the potatoes, if you needed then wash and keep aside this too. Cut one onion into thin slices.

* Make a smooth paste of onion, ginger, garlic and tomatoes. 

* Make powder of big cardamom, cinnamon & cloves.

* Take a nonstick kadahi. Pour it. Add cauliflower/gobhi & potato pieces and cover it well till half cooked. In a nonstick kadahi, we need less quantity of oil to cook. After 8-10 minutes, take it out in another bowl.

*  In the same kadahi ,add cumin, bay leaves and Asafetida. Now add sliced onion, stir it well till it becomes brown. Now add onion,ginger & garlic paste. Add all spices as coriander powder, turmeric, jeera powder, red chilli powder and stir it well till oil separates. 

* When spices are fully roasted then add roasted Cauliflower/gobhi & potato or aloo pieces. Add peas too. Mix salt and 1 cup of water . Cover the lid and let it cook. Now when all veggies are cooked, mix powder of cardamom, cinnamon & cloves. Add coriander leaves too. 

Great! Your restaurant style gobhi is ready to serve. You can serve with roti, rice or naan.

Fried Litti Recipe With Video/ Easy Fried Litti Recipe

Hello Everyone!

Hope you all are doing great ! Well, today I am going to share a world famous dish from Bihar. Yes, it is none other than litti recipe. Sattu or roasted black gram is the main ingredient which is used in making filling in wheat dough.  Readymade sattu is available at many places but somehow in any case if you don’t get it  or If you don’t know how to make sattu at home then you can see the video relating to it. The link is also given at the end of this video. Today I am going to share fried litti recipe which is very much easy to make at home. It is  tasty, yummy, easy to make and generally liked by everyone.  Traditionally litti is prepared by roasting it in the clay stove. It takes very much time to make and it is not easy to make with that style. But you can easily make litti by this style. If you are not willing to deep fry it then make litti by this method and bake it in a oven. Litti is generally served with chokha but you can serve this litti with any sauce or chutney which is easily available at your home. So just chill and enjoy the taste of world famous bihari cuisine😀 !

You can see this recipe on my YouTube channel- cradle of joy. Here is the link-

INGREDIENTS– (For 30 pieces)

* Sattu/ Roasted black gram- 300 gm

*Wheat Flour- 1 kg

* Kalonji/Kala jeera- 2 tsp

* Carom/Ajwain- 2 tsp

* Mustard oil- 2 tsp

* Red chilli powder/Green chilli- as per taste

* Salt- as per taste

* Oil- For frying


* Take a large bowl with  sattu. Mix kalonji, Ajwain, salt & Mustard oil. Mix it well and add water and make filling which should not be too dry or too wet.

* Take wheat flour in a big bowl . Add 2-3 tsp oil and salt. Mix well and knead the dough with water. It should not be too soft or too hard.

* Take a large kadahi or patila with water and put it on medium flamed burner till it boil.

* Make small balls from the wheat dough and spread it by making shape of katoris so that you can add filling. Add filling and close it well. Keep aside. Make all litti like this.

* When water start boiling then put all litti in it. Don’t cover it, let it boil for 7-8 minutes on medium flame. 

* After 8 minutes, turn off the flame and keep all litti outside from water. Let it cool down or just dry it from a kitchen towel. 

* Take a kadahi, put oil for frying. When it becomes hot then put  litti one by one. You can fry 6-7 litti at a time. If you don’t want to deep fry it then bake it in the oven . When it becomes brown then take it out in a serving plate and serve with chutney, sauce or chokha as per your wish.

Your easy to make litti is ready to serve

Amawat Chutney Recipe With Video/Aam papad Chatni Recipe/Multipurpose Chutney Recipe

Hello Everyone!

Hope you are doing great! Today I am going to share a very quick & tasty amawat chutney recipe😊! Amawat or aampapad is also known as aamsotto in Bengal & amba vadi in Marathi. Amawat is generally made out of mango pulp mixed with concentrated sugar solution and sun dried.  I don’t know that you love it or not but it’s my favorite. I really like its sweet and sour taste, soooo yummy😃 ! Well, here is a recipe of an instant chutney which is generally prepared in every festive occasion in Bengal. You can serve this chutney while serving samosos,kachoris, chaat or dahi bada.

You can see this recipe on my YouTube channel- cradle of joy. Here is the link-


* Amawat/Aampapad- 200 gm

* Sugar- 100 gm

* Raisins- 15-20

* Black salt- 1 tsp

* Kashmiri red chilli Powder- 1 tsp

* Cardamom Powder- 1/4 th tsp


* Take a nonstick pan with 2 cups of water. Add sugar and let it boil.

See amawat looks like this-

* When sugar melts then mix amawat, kishmish or raisins, salt & red chilli powder. Let it boil until all amawat pieces mix it well in the sugar syrup.

* You can take more or less water according to your choice as what consistency you needed. Stir it well.

* When all amawat pieces mix it well then add Cardamom powder and turn off the flame. 

Great!! Your chutney is ready to serve.

Tamarind Chatni Recipe With Video/Imli ki Khatti Meethi Chatni

Hello Everyone! 

Hope you are doing great ! Chatni & Pickles are always a best supplement of food. They make our simple & ordinary food tasty. I really love different kinds of chatni 😊and Imli chatni is one of them. This chatni goes very well with samosas, pakodas, kachori, chaat & dahi bada . You can even serve it along with dinner or lunch and can give a new taste. It is very much easy to make this chatni at home . You can keep thiscahtni for a longer time as for 6 months. For this you have to keep it in a glass container and store it in refrigerator. Today I am going to share a very easy & simple way to make this chatni. Hope you all will like & enjoy!

You can see this recipe on my YouTube channel – cradle of joy. If you like it please hit the like & subscribe button. Here is the link-

Ingredients –

* Tamarind/imly- 150 gm

* Sugar- 300 gm

* Jaggery/ gur- 200 gm

* KashmirI lal mirch- 1 tsp

* Black salt- 1 tsp

* Garam masala-3/4 th tsp

* Ginger juice/ dry ginger powder- 1 tsp

* Dates/khajoor- 10-12

* Raisins/Kishmish- 15-20

Method –

* Soak Tamarind or imly 2 hours before in normal water or if you forget then Soak it in warm water for 15-20 minutes. After that madhu it well and strain it in another bowl. 

* Take a kadahi or a pan add this Tamarind water with 1 cup of normal water on a medium flamed burner. Mix sugar, Jaggery, salt, lal mirch, ginger juice or dry ginger powder, dates and raisins. Keep stirring. 

* Let it boil till it thickens and reach the 1 thread consistency. Add garam Masala and switch off the flame. 

Your tasty imly chatni is ready to serve.

Moong Daal Kachori Recipe With Video/Khasta Karari Moong Dal Kachori 

Hello Everyone!

Hope you all are enjoying! I always like different types of Kachori but Moong dal Kachori is my favorite😀 as you can preserve  its taste and crispiness for a longer time . I prepare it quite often  when there is a festive occasion or if I have to serve it to my guests. The best part to store these kachoris to store in a big aluminium foil and keep it in deep freezer. Whenever needed keep outside before 2 hours and then heat it up in the microwave. It will give you the same fresh taste. 

You can see this recipe on my YouTube channel- cradle of joy. Here is the link-


* Moong daal- 1 cup

* Refined flour- 4 cup

* Ghee- 4 tsp

* Gramflour/besan- 4 tbs

* Salt- as per taste

* Asafoetida- a pinch of

* Fennel seeds/Saunf- 1 tbs

* Coriander seeds(crushed)- 1 tbs

* Cumin- 1 tsp

* Green chilli- 1

* Red chilli Powder- 1 tsp

* Dry mango powder/amchoor- 1 tsp

* Oil- for frying


* Soaked Moong daal for 2 hours. After 2 hours strain the water and make a paste. It should not be smooth paste. Let it crushed by grinding in a grinder 2-3 times.

* Take a big bowl with refine flour. Add ghee and 1 tbs salt. Mix it and knead a soft dough with adding water. Cover it & keep aside.

* Take a nonstick frying pan. Add 1 tbs oil. After heating it, add Hing, chilli, cumin, crushed coriander, fennel seeds. Let it cook for a while. Mix coriander powder, chilli powder and besan/gramflour. Let it roast well for 4-5 minutes. 

* Add the mixture of daal,salt and cook it well. Then after cooking mix dry mango powder. Let it cool for a while.

* Take a small part of Maida/refined flour dough. Smooth it and roll it by a rolling pin. Fill the little part of filling and then again roll it softly by a rolling pin or by pressing your hand.

* Take a kadahi with oil. Let it hot on a low flame. Flame should be low while making these kachoris otherwise you could not find crispiness.

* Fry all kachoris till it becomes dark brown.

Great your tasty crispy, flaky , yummy kachoris are ready to serve.

Kadahi Paneer Recipe/Without Onion Garlic Paneer Recipe/Restaurant Style Paneer Curry With Video

Hello Everyone !

Hope you all are doing great! Today I am going to share restaurant style paneer curry recipe with thick gravy. You can prepare it very easily at home. Recipes of paneer is always all time favourite dish of everyone as generally it is liked and loved by all age groups. Isn’t it😊! Soon I will share kadahi paneer using onion & garlic. Here we go-

You can see this recipe on my YouTube channel. Here is the link-


* Paneer- 250 gm

* Tomato – 250 gm

* Melon seeds- 2 tsp

* Cashews- 2 tsp

* Khuskhus/Poppy seeds- 2 tsp

* Coriander powder- 2 tsp

* Turmeric- 1 tsp

* KashmirI lal mirch- 2 tsp

*Asafoetida- a pinch of

* Cinnamon powder- 1/2 tsp

* Big cardamom – 1

* Green cardamom – 2

* Salt- as per taste

* Bay leaves- 1

* Ghee/oil- 3 tsp


* First cut paneer into small pieces and keep aside. Now make powder of  big cardamom & green cardamom. 

* Make a paste of poppyseeds, Cashews, Melon seeds & tomatoes.

* Take a nonstick kadahi and pour Ghee or oil. Put bay leaves & Asafoetida.  Stir well. 

* Add the smooth paste of dry fruits & tomatoes.  Add all spices as Coriander powder, turmeric & red chilli. Stir well until oil or Ghee separates. 

* After roasting it well on medium flamed burner, add 2 cups of water. Add cardamom powder, Cinnamon  powder & salt. Boil it for 5 minutes. Add paneer cubes and let it boil for 2 more minutes.

Now your tasty kadahi paneer is ready to serve.

Besan Laddo Recipe/Gramflour laddu Recipe With Video

Hello Friends, 

Happy Karvachauth to all of you! Today is a very auspicious day for ladies. On this day married ladies do fast for the long life of their husband. It is a one day festival celebrated by Hindu women in Northern India, in which married women fast from sunrise to moonrise for the safety & longevity of their husband. I am a true believer of God and I also do fast for the long life of my hubby😊! Well, today I am going to share a recipe of besan laddu which can also be prepared on Karvachauth or any occasion. I made this laddu on Karvachauth and want to share recipe. 

You can also see the full video on my YouTube channel- cradle of joy. Here is the link-


* Besan/Gramflour- 200gm or 2 cups

* Ghee- 200 gm

* Sugar/Tagaar/ bura- 2 cups or 200 gm

* Green Cardamom- 5-6

* Cashews- 15-20

* Almonds- 8-10

* Pistachios/ pista- 8-10


* First cut all the dry fruits and keep aside.

* Take a nonstick kadahi and pour ghee. Add besan or gramflour and roast it on a medium flame burner. Stir it continuously.

* When besan becomes  brown or a nice smell start to come then add 1 tsp of water to make it grainy. 

* Again roast it for 5 minutes. Add dry fruits .Then keep it in other vessel and let it cool . 

* If you feel ghee is less then you can add more. Now when mixture cool down then mix cardamom powder and sugar/Tagaar. Make laddus.


Crispy Aloo Pakora On Tawa/ Potato Fritters Recipe With Video

Hello Everyone !

Hope you all are doing great ! Pakoras or Fritters is always favourite to all but sometimes we avoid it as these are deep fried. As deep fried foods is not healthy so this time I am going to share a recipe of aloo pakora or potato fritters which is not deep fried and you can make it very easily on tawa. 

You can see this recipe on my YouTube channel. Here is the link-


* Boiled Potatoes- 2

* Gram flour/ Besan- 1 cup

* Suji/Semolina- 2 tsp

* Salt- as per taste

* Red chilli Powder- 1 tsp

* Carom Seeds/Ajwain- 1 tsp

* Coriander leaves- 1/4 th cup

* Baking Soda- 1/4 tsp

* Green chilli- 1

* Oil- For frying


* Cut the green chilli & coriander leaves after washing them well. Cut potato into round shape,keep aside.

* Put gram flour in a big bowl and mix semolina/suji, salt, red chilli,green chilli, carom/ajwain, baking soda and coriander leaves.

* Make a thick paste with water.

* Now take a nonstick tawa on a medium flamed burner, sprinkle a little bit if oil.

* When oil becomes hot, then dip the potato pieces in the thick paste of besan and put it on tawa.

* Let it cook from the one side then flip it on the other one. When fully cooked then it will be ready to serve.

Serve these non-oily potato fritters or aloo Pakora to your loved ones😊

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Non-Sticky Sabudana Khichdi Recipe With Video

Hello Everyone!

Hope you all are enjoying Durga Puja or Navratris. Sabudana or sago is also used in fasting. We can make so many dishes from Sabudana. Sabudana Khichdi is one of them. The taste of this khichdi is really great and you can take it as it is a best meal to fill your tummy😀 !

Here is the video of this recipe.


* Sabudana/Sago- 1 cup

* Boiled  Potato- 1

* Peanut-  1/2 cup

* Cumin- 1 tsp

* Black Pepper- 1 tsp

* Rock Salt/Sendha Namak- as per taste

* Lemon- 8-10 drops

* Coriander leaves- 1/4 th cup

* Green chilli-1

* Ghee- 1 tsp


* Wash and soak sabudana for 4-5 hours. The level of water used for soaking should be one level less than the quantity of sabudana.

* Take a nonstick kadahi or pan . Pour ghee, roast peanut till it turns brown. Keep aside.

* Pour 1 tsp of ghee , add cumin and green chilli. Let it splitter. Add boiled potato (cut it into small pieces), let it roast for 2 minutes.

* Add soaked sabudana & peanuts. Mix rock salt, black pepper. Let it cook for 3-4 minutes till it becomes transparent.

* Add coriander leaves and serve.

Enjoy your tasty sabudana khichdi.

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Phool Makhane Ki Kheer/ Makhana Kheer Recipe With Video

Hello Everyone !

As we are celebrating Navratris nowadays to welcome Ma Durga. Generally most of us do fast for nine days. During fasting we can take fruits,milk products, dishes made by Kuttu ka atta, Singhara ka atta, sabudana and some vegetables by adding sendha namak/rock salt. But today I am sharing you the makhana Kheer recipe. It is very tasty and you should try this.

Here is a video of makhana Kheer recipe-


* Phool makhana- 2 cups

* Full cream Milk- 1 litre

* Sugar- 3/4 th cup

* Almonds- 8-9

* Raisins/kishmish- 9-10

* Green Cardamom Powder- 1 tsp

* Khoya/mawa- 3/4 cup (optional)

* Ghee- 1 tsp


* Cut makhana & almonds.

* Take a nonstick kadahi, pour ghee and roast makhana till it becomes brown, keep aside.

* Take a heavy bottom pan, pour milk. Let it boil. Add makhana and cook for five minutes.

* Now mix almonds, raisins and Mawa . Cook for 10 minutes.

* Mix sugar and stir it well.

Turn off the flame and your tasty makhana Kheer is ready to serve. First offer to Ma Durga and then serve to all.

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