Sabudana Papad

Ingredients :-

  • 250 gm soaked sago
  • 50 gm finely chopped spring garlic
  • 50 gm finely chopped spinach
  • 2 pinches salt
  • 1 teaspoon cumin seeds
  • 75 gm rice flour
  • 50 gm finely chopped spring onions
  • 10 gm powdered,ground black pepper
  • 10 gm finely chopped green chilli
  • 200 ml water
  • Chaat Masala for sprinkle


How to make Sabudana Papad:-

  • Take a bowl and soak sabudana for over night. 
  • Take a pressure cooker and transfer soaked sabudana into it. Add salt, perrer and cumin seeds in this cooker along  with the water and allow it to simmer.
  •  Add onion, garlic, green chillies, spinach add them to the sabudana gravy.
  • Take a deep bowl, add rice flour and some water, stir it well to prepare a fine batter. When this batter become ready, pour this batter into the cooker and cook for about 20-25 minutes on low flame.
  • After that, take a clean plastic sheet or a big polythene. Pour 1-2 tbsp the batter in the round shapes.
  • Dry the papad in sunlight. It will be take about 2-3 days for papad to be ready.
  • Take a wok and heat oil into it on medium flame. when oil become heat put a papad into it for deep frying.
  • Put out the papad and place it in a napkin.
  • Sprinkle some chaat masala on it.
  • Serve it with tea.


Rice Papad


  • 1 Cup Rice flour
  • 1-2 tbsp Oil
  • 1/2 tsp Salt 
  • 1/4 tsp Cumin seeds
  • Chat Masala

How to make Rice Papad / Chawal Ke Papad:-

  • Take a bowl and add 2 cup of water and add 1/2 cup of rice and stir well until the lumps dissolves completely. Add reaming rice flour slowly and make a smooth batter.
  • When no lumps in the batter add cumin seeds with salt into this batter. Stir well. Now batter is ready. Keep it aside for 10-15 minutes.
  • Take 2 cup of water in a vessel and put it on the flame. Cover the vessel until boil the water.
  • Take a plate and grease with some oil.
  • Stir the better and pour this batter 1-2 tbsp on the greased plate. Spread the batter over the grease plate. Place this plate on the vessel. Cover this vessel. Let the papad be cooked in the stem.
  • Remove the lid after 2-3 minutes. The color of papad has changed. Take a plate off the vessel and allow it to be cool down completely.
  • When the papad becomes completely cool down, then it comes out of the edges with the help of a knife slowly. Place the papad on a polythene or a cloth.
  • Do the same procedure to make other papads.
  • Keep the papad in the sun for 1-2 days for dry them completely. Turn it over after every 3-4 hours.
  • Papad are dried completely after 2 days. Papad are ready to fried.
  • Heat oil in a wok  for deep fry papads. Oil should be very hot. Take a papad and place into the oil, press and flip the side of the papad until the papad crispy is done.
  • Drain out and put on a tessu paper or a kitchen paper towel.
  • Sprinkle some chaat masal on it.
  • Serve it with tea or coffee. 

You may also like below dishes:-


Murmura Ladoo

Ingredients :-

  • 250 gm murmura (rice puffs)
  • 750 gm jaggery
  • 3 1/2 cups water

How to Make Murmura Ladoo (Laddu):-

  • Take a Wok or a pan place jaggery and water on low flame and mix it well. When the jaggery dissolves stir it well and increase the heat.
  • Cook until it become 2 thread consistency.
  • Add murmura quickly into jaggery. Mix it well. switch off the flame.
  • keep it to be light warm. When this mixture is light make small ball by your oiling hands.
  • Keep it to be cool
  • Serve it

Garam Masala Powder


  • 10 Bay leaf
  • 10 Black cardamoms (Badi Ilaychi)
  • 6 to 8 green cardamom pods
  • 2 tbsp coriander seed
  • 1 tbsp whole cumin seed
  • 1 tbsp whole black peppercorns
  • 1 tsp whole cloves
  • 1 tsp fennel seed
  • 2-3 stick of cinnamon
  • 1 star anise pod 
  • 1/2 teaspoon ground nutmeg or mace

How to make Garam Masala Powder:-

  • Take a frying pan and place all ingredients in it on medium heat. Cook, tossing frequently, until aromatic and toasted-smelling, about 1-2 minutes. 
  • These materials have to be heated so that they can easily dry up. So, do not heat more. Transfer to a Ingredients in a grinder. Add ground nutmeg. Powder until it becomes a fine powder. 
  • You can be stored garam masala powder in an airtight for up to 6 months.

Namkeen Mixture

Namkeen Mixture is a mouthwatering recipe. It is a very easy and quick recipe.


  • 2 cup poha (Flattened Rice)
  • 1/2 cup Peanut (Mungfali)
  • 10-15 Curry leaves (Kari Patta)
  • 4 tbsp oil
  • 1-2 tsp chana dal
  • 15-20 chew nutes
  • 10-15 almond
  • 1/4 cup dry coconut thin sliced
  • 5-10 raisins (kishmish)
  • 1/2 tsp turmeric powder
  • salt as per taste
  • 1/2 tsp red chilly powder
  • 1 tbsp sugar powder
  • 1/2 tbsp chat masala
  • 1/2 tbsp dried mango powder (machur powder)
  • 1/2 tbsp Mustard Seeds / Cumin Seeds

how to make Namkeen Mixture :-

  • Take a Frying pan and Add 1 tbsp oil and roasted peanut, cashew nuts, almond, coconut sliced and raisins on low flame. After roasted transfer all roasted ingredients keep in a plate.
  •  In this pan take  1 tbsp oil and roasted mustard seeds/ cumin seeds or curry leaves until curry leaves get crispy on low flame. After roasted transfer in a plate.
  • In this pan take 1 tbsp oil and add poha and roasted well until poha get crispy on low flame. It will take 5-6 minutes.After transter in a plate.
  • Take a Wok (Kadhai) / Frying pan add 1 tbsp oil and add roasted mustard seeds/ cumin seeds or curry leaves and turmeric powder mix it well on low flame.
  • Add roasted poha, peanuts, cashew nuts, almond, coconut sliced, raisins, salt, chat masala, dried mango powder and red chilly powder. Mix it well.
  • Transfer this mixture in a bowl.
  • When this mixture become cool add sugar powder. Mix it well.
  • Serve this namkeen mixture with tea or coffee. 
  • You can keep the remaining namkeen mixture in an airtight container for 2-3 months.


You may also like below dishes:-

Garlic Bread                    Kuttu Ki pakodi


Makhane Chiraunji Ki Kheer


  • 1 liter milk (full cream)
  • 1 cup chiraunji
  • 3 Tbsp condensed milk
  • 1 cup sugar 
  • 2 Tbsp lotus seeds (Makhana)
  • 10-12 almonds
  • 1/4 tsp Cardamom powder

How to Make Chiraunji Makhane ki Kheer:-

  • Take a bowl put chiraunji and soaked overnight.Remove as much skin as possible from soaked chiraunji.
  • Blanch and peel almonds. Chop them.
  • Reduce milk in a pan and add chiraunji into it.
  • Simmer and add condensed milk. Add Sugar and mix it well. Add cardamom powder mix it well.
  • To serve, pour kheer on a bowl.
  • Garnish with fried makhana, almonds.