Dal-farra is an authentic dish of north Indians,traditionally this dish is made for all the festive seasons,I would not say that its easy to make neither hard,it is time-consuming though,get your self prepared beforehand to be quick.This is boiled dumplings made of rice flour and urad dal.I took time to make them as thinking of making these farras would make me nervous before,as I kept trying n nailed it…so lets see how its made Happy cooking.Food my way people



  • 2 cups rice flour
  • 1 cup urad dal(soaked)
  • 1 tsp Haldi powder
  • 1 tsp kali mirch(black pepper)
  • 1 tsp laung(clove)
  • 3 to 4 green chili
  • 1 tsp coriander seeds(khadi dhaniya)
  • 1 tsp jeera(cumin)
  • 1/2 cup coriander leaves
  • 1 tsp grated ginger
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • salt
  • 3 to 4 garlic
  • 1 tsp amchur powder
  • 1/2 tsp hing


  • Firstly soak urad dal for two to three hours before making farra,wash and keep them aside
  • Take the rice flour and with the help of luke warm water make a smooth dough and let it rest,
  • Till then get the urad dal mixture ready
  • In a blender take the soaked urad dal and all the spices given in the ingredients above and blend it without water,if required add only one to two table-spoon of water as we don’t want the mixture to be watery
  • Now with the hep of rolling-pin or with your hands make a round shape like puris and fill the mixture between them like sandwich

  • This is how it should be,mean time in huge pan keep water for boiling with little salt and oil in it
  • When the water starts boiling put the dumplings one by one in it
  • As the dumplings get cooked they will start floating above,remove the once cooked
  • Cook all the farras same way,you can even steam them,which ever way you are comfortable.but the traditional way of making Dal-Farra is by boiling in the water
  • The whole trick is in the mixture,it has to have strong flavours otherwise the farras will be tasteless
  • Relish them with mango pickles or chutney,my kids have them with schezwan¬†sauce

Ghughari(green peas and aloo)

Looking at pics it might look like a regular sabzi,but mind you its not.This is most desired breakfast for every person living in purvanchal region(eastern Uttar pradesh),especially for the farmers working in the fields,who have to take a heavy breakfast before going for work on the fields,seasonal breakfast as it is loved with fresh green peas and new potatoes from the field.So lets see what goes in making this quick and easy recipe as I say food my way



  • 1 cup green peas(fresh matar)
  • 2 potatoes(aloo)
  • 2 to 3 green chili
  • 1 tsp haldi powder
  • 1/2 tsp red chili powder
  • freshly cut coriander leaves
  • salt(as per taste)
  • 1 tsp oil
  • some sev for garnish


  • Cut the potatoes into pieces
  • Wash the green peas and potato set aside
  • Heat oil in the pan add green chilies green peas and potato with haldi powder,red chili powder and salt
  • Now,close the lid and let it cook in its steam on low flame, keep stirring between once the potatoes are done,off the flame
  • Remove from heat garnish with coriander leaves and some sev
  • Your snack its ready, do make it and let me know

Tamatar ki methi chutney

Who doesn’t like tomatoes,we all love them right in salads,pizzas or any form.Methi chutney is from the northern region especially Banaras the holy city of Ganga,you’ll find them with puris to relish on.Nothing much is needed in this recipe and this can be stored and later you can have it with bread,parathas,samosas and the list goes on.Lets see the recipe



  • 500 gms tomatoes(half kg)
  • 100 gms jaggery/ Sugar
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera(cumin seeds)
  • 1/4 tsp ajwain(carom seeds)
  • 1 tsp sauf(fennel seeds)
  • 1/4 tsp meethi seeds(fenugreek)
  • 1/4 tsp kalonji(nigella seeds)
  • 1/2 tsp khadi dhaniya(coriander seeds)
  • 1/2 tsp haldi(turmeric powder)
  • 2 to 3 green chili
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • salt as per taste
  • 2 tsp oil


  • Ingredients look long but they are all available in the spice box of every household
  • First wash the tomatoes and chop them finely
  • Heat oil add the mustard seed and let it crackle,once its done add all the seeds in the list given
  • Chop green chili and add them in it
  • Now put the chopped tomatoes into it
  • With haldi,red chili and coriander powder
  • salt as per taste close the lid and let it cook in its steam only
  • Once the tomatoes are done,mix the jaggery n keep it a good mix
  • So that the jaggery mix well
  • Tamatar ki methi chutney is ready to eat
  • You can store it in the freeze for a week


Gul-gule means soft and spongy in hindi.This recipe is made especially in north India on every festive occasion.Being a very simple recipe and quick to make.As it is served as prasad gul-gule are fried in ghee for such occasions



  • 1 cup wheat flour(or refined flour)
  • 1/2 sugar
  • 1 tsp cardamom powder
  • 1/2 tsp baking soda
  • 2 tsp grated coconut(dry)
  • 1 tsp fennel seed
  • oil or ghee for deep-frying
  • water as per requirement
  • Method

  • In a bowl take the flour,sugar,grated coconut cardamom powder,fennel seeds,baking soda and mix it with water.let the batter rest for half an hour
  • Add water to the desired consistence it should not be watery.it has to be thick,so that it doesn’t spread in the pan like puas
  • Heat oil or ghee in a pan start pouring the gul-gule batter,small size ones
  • Deep fry them till golden brown.

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