Sweet corn salsa recipe

As the name suggests this salsa is a winner with every kid in the house. Salsa is the best snack for any time hunger, the taste is a mix of sweet and tangy flavour.

I served it with some Indian papad cut into a nacho shape and deep fried. Do try it this way as papad is available in every Indian kitchen.

Grab some fresh corn from the market and try out this yummlicious recipe at home. A very important part of this recipe is….it’s Damm tasty. A vegan salsa recipe for you.

Let’s start the recipe now

Sweetcorn salsa


  • 2 cups sweet corn kernels
  • 1/2 cup chopped tomato
  • 1/2 cup chopped onion
  • Pinch of black salt
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped capsicum
  • 1 teaspoon black pepper powder
  • 1 tablespoon lemon juice
  • 1 teaspoon salt or as per taste
  • Few coriander leaves for freshness


  • Take a large bowl and add all the given ingredients
  • Give it a mix, now add in black pepper powder, salt, lemon juice and some chopped coriander leaves
  • Mix it well and serve with some fried papad or nachos
  • If you are making in a large batch skip adding salt, and lemon juice. Add when you are serving the salsa

Sattu ki kachori recipe Purvanchal Tadka

This episode is also available as a blog post: http://purvanchaltadka.com/2022/11/08/sattu-kachori/
  1. Sattu ki kachori recipe
  2. Korean style ramen recipe
  3. Biscuit Mug Cake
  4. Gulkand Mukhwas/ Indian Mouth Freshner recipe
  5. Laung Lata recipe

Greek salad recipe

Salads have been the most important part of any country, each one has its own version and variety. Today I am exploring this Mexican salad. Tastes delicious, it’s wholesome, full of protein, fibre, flavourful and healthy. What else can one ask for? Have this Greek salad just a bowl and you are done.

This particular salad is made with boiled chickpea and feta cheese. A whole lot of veggies are also added with a salad dressing to enhance the flavour. I have been a fan of this wholesome salad since I ate this, my son drools over this.

Dressing in this salad should be added only before serving, otherwise, the salad will turn soggy. One can mix all the given ingredients and refrigerate them and add the dressing while serving.

Greek salad

So let’s get the recipe straight away

#foodblogger#purvanchaltadka#greeksalad #saladrecipe


  • 1 cup boiled chickpea
  • 1 cup sliced cucumber with the skin
  • 3/4 cup onion chopped
  • 1 tomato chopped
  • 1 cup spinach leaves chopped (optional)
  • 2 tablespoon lemon juice
  • 1 tbsp black pepper powder
  • 1 tbsp white sesame seeds(roasted)
  • 1 cup tomatoes chopped
  • 1/2 tbsp red chili flakes
  • 1/2 tbsp oregano
  • salt as per taste
  • 1 tsp sugar
  • Coriander leaves chopped
  • 200 grams Feta cheese
  • 4 tbsp olive oil


  • Take large bowl, add boiled chickpea.onion, cucumber, tomato,spinach, lemon juice, black peper powder, sesame seeds, red chili flakes, oregano, sugar, salt, coriander leaves, olive oil.
  • Give it a nice toss
  • Now, crumble feta cheese and add in the salad
  • Mix it again
  • Greek salad is ready to be served
  • Hope you enjoyed this simple and easy salad
  • If you have tried making this do comment down below.
  • Until then keep exploring…….

If you want to make this a day before do not add in the oil, salt, sugar n cheese. Add when you are serving this will keep the salad crunchy n fresh.


Purvanchal Tadka

Macaroni salad

Skip the diet just eat healthy…


Origin of macaroni salad is from Hawaii island, where these elbow macaroni salad is a staple food. Crunchy and creamy, this salad is delight to serve during summer’s. Variations are unlimited with macaroni. Toss them with your regional veggies with a dollop of mayonnaise. Though no one really knows how this salad was invented. But macaroni pasta belongs to Italy and macaroni salad I guess is from Hawaii island or say America. Anyways we won’t argue on this as who ever invented these yummy salad was definitely a foodie, just like us

Macaroni salads are loved by many now a days and the main medium through which these salads were introduced to local people in India I would say is weddings. At least my in-laws know them from this only. It’s not only a kids favourite but also our old generation is loving this.

Lately I have been cooking this salad for everyone in the house. This is same as cold pasta. Just love the taste a perfect summer salad according to me.

So let’s get the recipe card


Macaroni salad

Ingredients :

  • 1 1/2 cup macaroni
  • 2 to 3 tablespoon of mayonnaise or more
  • 1 tablespoon oil
  • 1 tablespoon black pepper powder /kali mirch
  • 1/2 cup sliced cabbage
  • 1 cup onion or spring onions
  • 1/2 cup cucumber cut in cubes
  • 1/2 cup capsicum chopped
  • 1 tomato chopped
  • 1/2 cup coriander leaves
  • Salt as per taste
  • 1 tomato chopped

Method :

  • Boil water in a pan with little oil n salt ,once it starts boiling add macaroni and cook for 2 minutes
  • Drain and pour cold water on the macaroni
  • Now take a bowl add in all the given veggies
  • Add cooked macaroni
  • Toss this up
  • Add mayonnaise, salt n black pepper powder
  • Along with coriander leaves
  • Mix all this up very well
  • Refrigerate it before serving
  • Your perfect summer salad is ready for indulgence
  • Hope you will enjoy this recipe
  • Do let me know in the comments
  • Until then keep exploring…….

For more salad recipes do click here 👇



Rating: 1 out of 5.

Peanut salad

Create Healthy Habits

Not Restrictions”

Peanut is also mungphali, badam, shengdana and many more as India is a country of different languages. Peanut or mungphali were highly recommended by our ancestors to include in our diet or just have them as timepass. Did you ever imagine why? As they knew the health benefits this peanut/mungphali gave.

Peanut salad

I remember munching on peanuts while catching my local train to work, cheap and healthy and one more thing to note it supported our local vendors. Can’t forget how during rainy season vendors would sit with this small basket of peanuts and kept them warm with little coal burning around.

Have peanuts /mungphali in any form boiled or roasted it works well with the body. Only thing is burn your calories as well, as ancestors never settled they kept working be it our grannies or grandpa.

I think this is one of the best ways to indulge kids in eating salad in the name of peanuts 😆

So let’s get this simple and no fuss salad recipe straight away

#purvanchaltadka #peanutsalad#saladrecipe#foodblogger

Peanut salad


  • 1/2 cup chopped carrot
  • 1 tomato chopped
  • 1/2 onion chopped
  • 1 cup roasted peanuts
  • 1/2 green chilli chopped
  • Some freshly chopped coriander leaves
  • 1/4 Kala namak
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cucumber
  • 1/4 teaspoon salt
  • 1/2 teaspoon jeera powder


  • Take a large bowl mix all the given ingredient
  • Peanut salad is ready to be served
  • Enjoy this yummy salad
  • Hope you loved this simple recipe
  • Until then keep exploring……..

Rating: 1 out of 5.

Seviyan salad /Indian noodles salad

”A salad is not a

meal. It’s a style.”

-Fran Lebowitz

Yes you heard it right, seviyan salad. When there can be all kind of noodles salad why not seviyan which every Indian household has stored in their pantry for that perfect seviyan when one desires for something mitha.

Seviyan salad

This recipe is inspired by the noodle salad with my twist. Healthy and wholesome for that summer days when we don’t feel like entering the kitchen, just grab the seviyan cook them add in your favorite veggies you are ready with a wonderful dish.

Now, coming to the tasting part. How does it taste?

Well like any other noodle salad, exactly. If you like experimenting with food then this is the right recipe for you.

So let’s get started with the recipe


Seviyan salad


  • 1 cup boiled seviyan /vermicelli
  • 1/2 cup cucumber
  • 1 tomato chopped
  • 1/2 cup carrot
  • 1/4 tablespoon jeera powder
  • 2 tablespoon lemon juice
  • 1 tablespoon sugar
  • pinch of black salt
  • 1/2 tablespoon salt
  • 1/4 tablespoon Red chilli powder
  • 2 tablespoon Roasted peanuts


  • Boil seviyan and refrigerator it
  • Now in a mixing bowl bring together all the given ingredient
  • Add salt, sugar, red chilli powder and lemon juice
  • Toss it well
  • Bring out the refrigerated seviyan
  • Mix it with the veggies, toss all together
  • Garnish with roasted peanuts
  • Serve it straight from the refrigerator
  • Healthy and yummy seviyan salad is ready
  • Hope you loved this simple recipe.
  • Until then keep exploring…….

Rating: 1 out of 5.

Sauteed French beans

Sauteed veggies are always a good way to eat and they are fried in olive oil or ghee much better or you can use butter,which is the best.I love sauteed veggies in butter and my twins also love them.

What is sauteed ?

It’s basically cooking with small amount of oil or butter.

Can you use any veggies

And the answer is yes,any vegetable which you love can be sauteed.

So let’s see what goes in making this

#purvanchalstadka #sauteedfrenchbeans#sauteedveggies#foodblogger #indianfoodbloggers#beans#sidedish

Sauteed french beans


  • 500 grams french beans
  • 1/2 cup garlic minced
  • 1 tablespoon black pepper powder
  • 1/2 tablespoon red chillie flakes (optional)
  • 1 tablespoon butter/oil
  • 1 tablespoon salt or as per taste
  • Garlic greens for garnish
  • 1 tablespoon sesame seeds
blanched beans


  • Trim the edges of the beans and cut them into half if you want or else leave it trimmed only.
  • Now,take a saucepan or pot or any bowl and boil water
  • Once the water starts boiling blanch the beans for 5 minutes
  • Drain the water and keep them below running water ,so that the colour of the beans remain intact.
  • Heat butter in the pan,add in the blanched french beans and saute
  • If you like burnt garlic then you can add in half of the minced garlic with the beans
  • Now add in salt and cook for five minutes or till cooked
  • Once it’s cooked add in black pepper powder,red chilli flakes and remaining garlic
  • Stir for few seconds
  • Off the flame and serve hot
  • You can blanch the french beans and store in the fridge,saute whenever you want.
  • Garnish them with some sesame seeds and garlic greens if you wish too.
  • Sauteed french beans is ready to be served
  • Until then keep exploring……..

Note: The picture of beans is not 500 grams that’s just to show you how blanched beans look like.

Mango Salsa

Yes,you heard it right Mango salsa this is a complete seasonal recipe and made best during mango season. As the produce is fresh,not cold storage one.Ripe mangoes with some salt and pepper makes it really delicious and lipsmacking.With few ingredients from your pantry you can make this super tasty salad.We basically eat them with roti.I have used Alhanso mangoes in this dish you can use whichever mango available near you.

Salsa- This is basically Latin American word,salsa means tomatoes, onions and green chillies sauce or mixture. Salsa is a American dance form also.

In Purvanchal the mixture of onions,tomatoes and green chillies with coriander leaves is called kukhumber.Every place has its own version with some twist.

No one is a born cook

You learn it,by cooking

😊This saying is completely true if you think that you can cook,then you can cook.

Let’s get the recipe

#purvanchalstadka #indianfoodblogger#foodbloggers#indiancooking


  • 1 ripe mango (i have used alhanso here)
  • 2 tomatoes chopped
  • 1 onion chopped
  • 1 green chilli finely chopped
  • 1 tablespoon lemon juice
  • 1/2 tablespoon salt
  • Coriander and mint leaves for garnish


  • Take a bowl assemble all the given ingredients
  • Mix them well
  • Garnish with coriander leaves
  • Top it with mint leaves
  • Your Mango Salsa is ready to be served
  • Enjoy…
  • Start cooking from Purvanchal’s Tadka

Coleslaw/ cabbage salad/How to make coleslaw

Coleslaw was originated in Netherlands in 17th century and from then this recipe has its different form by different country. The original one being cabbage and butter or oil as mayonnaise was created in 18th century, so instead or butter, people started using mayonnaise. (As in Wikipedia)

I really love this salad as they can be used in so many forms let it be in sandwich, burger or as a side dish,a best kids friendly recipe which they love and can be used in their lunch box as well.my kids prefer them in sandwich, so i am soughted for their lunch box..

By the way just wanted to mention here its been one year of my blog ❤

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #Coleslaw #salad


  • 1 cup shredded cabbage
  • 2 tablespoon grated carrot
  • 2 to 3 tablespoon sugar
  • 1 tablespoon vinegar
  • 1/2 tablespoon lemon juice
  • 2 tablespoon mayonnaise
  • 1/2 tablespoon black pepper powder


  • Take a bowl add mayonnaise, lemon juice, vinegar, salt,sugar and black pepper powder
  • Mix it well with a whisk so that no lumps remain
  • Now,add in shredded cabbage and carrots
  • Mix well so that mayonnaise is coated well with cabbage
  • Refrigerator the mixture
  • Coleslaw is ready to be served
  • A simple and easy recipe that can be made in your kitchen,then why buy it from store
  • Make and store in the fridge
  • And enjoy it with your burgers and sandwiches

Sprout moong Raita/How to make Raita with moong sprouts

Let me tell you ,when i first tasted this raita,it was at my mom’s place where my younger brother had cooked lunch for everyone and one of the thing which i enjoyed a lot eating was this moong raita.Simple essemble of things and you get this amazing Raita ready.My house is filled with foodies where one likes to cook and other loves to eat 😆.Without saying much here’s my brother’s Moong sprouts raita with my twist.


  • 1 cup sprouted moong
  • 1 cup curd
  • 2 tablespoon green chutney
  • 1 tablespoon sugar
  • 1 1/2 tablespoon roasted and crushed peanuts
  • Salt as per taste
  • 1/4 tablespoon cumin powder
  • Coriander leaves for garnish


  • Take a large bowl,pour in the curd
  • Add the sprouts with green chutney and peanuts
  • Add cumin powder and salt,sugar
  • Give it a nice mix
  • Garnish with coriander leaves
  • your Moong sprouts raita is ready to be enjoyed with rice or roti
  • You can use mix sprouts also.

Moong sprout salad/green gram sprout salad

While one is in their twenties we tend to be very carefree kind …eating anything and everything..when i was young ,me too would say what people keep nagging eat healthy…apna dhyan do (take care of yourself)…as you head towards 30s or 40s you realise what exactly everyone meant,I have become super conscious with what I eat and my family, though there are people who have opinion about everyone jo hona h woh joga (what has to happen will happen whatever you do)

My rule goes eating healthy rest leave it to God….🤗we should do our best that’s it….so heres this salad which I serve my husband and family. One thing I did notice that eating salad on regular intervals gives you a lovely skin😊

So without saying much lets get the recipe

#foodblogger#purvanchalstadka #salad


  • 1/2 cup moong sprouts (green gram)
  • 2 tablespoon sweet corn
  • 1 cucumber peeled and cut
  • 1 tomato cut into cubes
  • 2 tablespoon pomegranate seeds
  • 1 carrot finely chopped
  • 1 tablespoon coriander leaves
  • 1 tablespoon lemon juice
  • 1/2 tablespoon chaat masala
  • 1/2 tablespoon honey
  • 1/2 tablespoon chilli powder
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon mustard oil (or any oil)
  • A handful of raddish leaves (optional)
  • Salt as per taste


Take a large bowl mix all the ingredients and toss it

Serve your healthy platter

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