Live A Pure Life

Vegetarian Cooking Recipes

Mashed Potato with Green Garlic (Lilu Lasan, Bataka Nu Kachu)

I am posting a recipe after long; I went to India for a trip. I have enjoyed a lot.

Here I am posting one of my favorite dish in spring time and in winter time. It’s Mashed Potato with Green Garlic (Lilu Lasan, Bataka nu Kachu). It is a simple, delicious and easy to make.

#India # the land of Vedas # Bhagavad Gita # Saint # Hrishi # Feeling # Blessed # Happy


  • Green Garlic 100-150 gms
  • Potatoes Boiled and Meshed 2 Big
  • Green Chili Paste ½ Tsp. or according to your taste
  • Sesame Oil or any other oil according to your choice 2-3 Tbsp.
  • Salt to taste


  1. In a mixing bowl, take two big boiled or steamed potatoes and meshed properly.
  2. Add 2-3 Tbsp. sesame oil. Add salt to taste. Add green chili Paste.
  3. Add 100 to 150 Gms of fine chopped green garlic; mix well.
  4. You can adjust the quantity of ingredients as per your taste.
  5. Leave aside at least half an hour. Lasan nu Kachu/mashed potato ready to eat.
  6. Enjoy Bataka Nu Kachu with hot roti or paratha or with a toast or on a naan etc.
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Barley, Mushroom, Yellow Split Lentil (Moong Dal) Soup


Barley and Mushrooms are rich in dietary fiber and selenium. So when I am thinking to make something from barley, my first choice is this healthy and hearty soup. It is a very comforting and satisfying meal. Soups are perfect for cold day. Give it a try this soup in this winter.

# enjoy # winter # Soups # roasted red pepper & tomato # chunky minestrone soup # Vegetable chili # Bean and veg. soup # etc.


  • Barley 1 Cup Washed, Soaked and drained (4 to 6 hrs.)
  • Mushroom 8-10 sliced and then sliced again
  • Moong Dal ¼ Cup Washed, Soaked and drained (4 to 6 hrs.)
  • 1 carrot diced
  • Celery stalks 2 diced
  • Yellow onion half diced
  • Garlic 1-2 cloves minced
  • Turmeric Powder 1/8 Tsp.
  • Coriander 3-5 strings
  • Oil or Butter 1 ½ Tbsp.
  • Water 4-5 Cup
  • Salt and Pepper to taste


  1. Heat oil medium heat in a pan. Add barley, Moong dal sauté for a few minutes.
  2. Add onion, carrot, celery, mushroom, garlic, turmeric powder and sauté for 3-5 minutes.
  3. Gradually mix water or veg.broth. Add salt and pepper to taste.
  4. Bring soup to boil, stirring frequently.
  5. Simmer until barley is tender and soup is beginning to thicken, about 30 to 40 minutes.
  6. Mix in parsley or dill or coriander as per your taste of desire.
  7. If necessary, season with additional salt and pepper. Serve hot.
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Churma Ladoo (Sweet Ball)


Churma Ladoo is a delicious sweet served in the auspicious occasions. I make it for festival of Ganesh Chaturthi. The Churma Ladoo also makes an excellent energetic snack for adults and children. Only thing is this making process takes time and patience to make ladoo, but the end result is mouthwatering and makes all the effort worth it.

#Festivals #Brings # Divine Love for God # Faith # Prosperity #Satisfaction # Joy& Happiness


  • Wheat Flour 1 ½ cup coarsely grounded
  • Besan ¼ Cup
  • Rava/Sooji/Semolina ¼ Cup
  • Ghee or Oil 2 Tbsp.( For making dough)
  • Ghee ½ Cup ( For 10 th step)
  • Oil or ghee approximate 2 cup for deep fry
  • Jaggery ½ Cup
  • Powdered Sugar 1 ½ Tbsp.
  • Green Cardamom Powder ¼ tsp.
  • Nutmeg 1/8 Tsp.
  • Poppy Seeds 1 tsp.
  • Dry Fruits 2-3 Tbsp. ( Broken)
  • Raisins 1 Tbsp.(optional)


  1. In a large mixing bowl take whole wheat flour, besan, and sooji.
  2. Add 2 tbsp. ghee and add approximate ½ cup warm water or warm milk.
  3. Combine all ingredients and knead into stiff dough. Add water or milk if required.
  4. Now take a portion of wheat flour dough in hand, press hard and make Muthia shapes from dough.
  5. Repeat the process for remaining wheat flour dough and make Muthia. Keep aside.
  6. Now to fry the Muthia heat oil in a deep bottom frying pan. Heat on medium heat and fry Muthia in oil for 4 to 5 minutes. Till it is completely cooked from inside and turn golden brown.
  7. Take out the fried muthia and drain the excess oil on kitchen towel. Let the Muthia cool down.
  8. Cut the Muthia into pieces and grind them in a food processor into powder. Sieve through a fine sieve to remove big chunks. Re-grind the remaining chunks if required.
  9. Take a nutmeg and pound in a mortar and pestle. Add in Churma mixture. Add cardamom powder, raisins, and dry fruits of your desire.
  10. Now melt ghee in a pan and add Jaggery. When Jaggery start floating on ghee, turn off the gas.
  11. Pour the melted Jaggery and ghee into Churma mixture. Add powdered sugar.
  12. Combine all the ingredients and make nice Churma mixture.
  13. Now make Churma ladoo from Churma in a mold or by taking a portion of Churma in hands and making nice spherical balls or round balls.
  14. Repeat the process and make ladoo from remaining mixture.
  15. Apply some poppy seeds and dry coconut and garnish the Churma ladoo.
  16. Churma ladoo are ready.

Note: You can make ladoo from bhakri, if you wanted to avoid deep fry. Cook the bhakri on tava with a help of muslin cloth till the bhakri turn golden brown and crisp. Cut bhakri into small pieces. Continue method from eight steps.


Pina Colada Smoothie

Pina Colada smoothie is my one of the favorite smoothie. It’s made with only few ingredients. It’s very refreshing, cool, and healthy.

#Coconuts # Highly Nutritious 


  • Pineapple Chunks Fresh 1 Cup
  • Coconut Milk Unsweetened 1 Cup
  • Honey 2 Tbsp. or Brown Sugar 2 Tbsp.
  • Cumin seeds Powder ¼ Tsp. 


  1. Add all of the ingredients with coconut milk to a blender.
  2. Blend until everything is mixed (I am using Vitamix Blender so blending up to 30 to 40 second).
  3. Enjoy Smoothie!!!
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Khaman Dhokla


Khaman Dhokla is a steamed spongy lentil cake from the state of Gujarat. This is my modified recipe version of Khaman. Usually Khaman is made with only chana dal but here I am posting a recipe with lentils and rice. It’s very healthy, tasty and nutritious. It’s a great snack anytime of the day.

I hope you all enjoyed summer. This summer was really great for me. Enjoyed lot’s in a nature.

#Nature #Nurture #Mind, Body and Soul. 

Ingredients for Khaman Dhokla

  • Chana Dal/Split Bengal Gram 1 Cup
  • Masoor Dal/ Split Red Lentils ½ Cup or split Moong dal ( I used Masoor dal)
  • Rice ½ Cup
  • Green Chili Paste 1 ½ Tsp. ( Adjust according to your taste)
  • Ginger Paste 1 Tsp.
  • fenugreek Seeds 1/8Tsp.(8 to 10 Seeds)
  • Salt to taste
  • Yogurt (Dahi) 3 Tbsp.img_4392
  • Lemon Juice 1 Tbsp.
  • Turmeric Powder ½ Tsp.
  • Sugar 1-2 Tsp.(Optional)
  • Eno Fruit Salt 1 Tsp.
  • Oil 1 Tsp. and for greasing the plate

For the Tempering

  • Oil 1 Tbsp.
  • Mustard Seeds ½ Tsp.
  • Green Chilies 2

 For Garnishing

  • Fresh Grated Coconut 2 Tbsp.
  • Cilantro chopped 2 Tbsp.


    1. Wash and soak chana dal, Masoor dal, and rice and fenugreek seeds for 5 hours or overnight.
    2. Drain the water and grind a coarse and thick paste with yogurt. Add water if necessary.
    3. Take out the mixture in a bowl and add salt and mix well.
    4. Keep covered to ferment overnight or for at least 6-8 hours.
    5. Now add turmeric powder, chili paste, ginger paste, lemon juice, oil and sugar and mix gently.
    6. Boil enough water in a normal steamer or in a dhokla maker.
    7. Grease the plate’s n which you want to steam the dhokla.
    8. When the water in the steamer started boiling after add Eno/fruit salt in the batter.
    9. Sprinkle few drops of water over the Eno and mix well.
    10. Pour the batter in the greased plate. Fill about ¾ of the plate.
    11. Put the plate in the steamer and close it tightly with the lid.
    12. Cook on high heat for 15-20 minutes.
    13. Open and check by inserting a knife or tooth stick, if it come out clean then its cooked else cook further for some time.
    14. Let it cool to room temperature and cut into pieces.
    15. For Tempering, heat oil in a small pan and add mustard seeds, sesame seeds and asafoetida.
    16. When seed start crackling add the green chilies.
    17. Add 1-2 tbsp of water and pour it over the dhokla pieces.(Optional)
    18. Garnish with chopped coriander and grated coconut.
    19. Enjoy!!




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Khata Vada/Desai Vada/Milo Fritters

imageThis vadas (fritters) are crispy, soft and tasty. Like to enjoy cold/hot with tea. Also known as desai vada because traditionally this recipe made in Desai community of South Gujarat. Like to make during occasion shitla satam, kali chaudas and in long journey. So thought to be sharing this recipe. If you want gluten-free version then you can replace wheat flour with chick-pea flour (besan).


  • Jowar(Milo/sorghum) Flour 1and ½ cup
  • Wheat Flour ½ Cup
  • Rice Flour 1 Tbsp.
  • Fenugreek(Methi) Seeds 7-8 (slightly roasted and crushed)
  • Sesame Seeds 1 tsp.
  • Yogurt 1 Tbsp.
  • Baking Powder ¼ Tsp.
  • Oil 2 Tbsp.
  • Spices
  • Green Chilli and ginger Paste 1 Tsp.
  • Chili Powder ¼ Tsp. less or more according to yr taste
  • Brown Sugar ¼ Tsp.
  • Hing 2 Pinch
  • Turmeric Powder ½ tsp.
  • Salt to taste


  1. Take all flour in medium size bowl; add yogurt and 1 Tbsp. of oil, baking powder and crushed fenugreek seeds and sesame seeds.
  2. Warm one cup of water and add it to flour mixture. Mix it thoroughly with hands. Make a thick batter. Add more water if required.
  3. Leave it for 12-16 hours for fermentation with lid of vessel.
  4. Add 1 Tbsp of oil and all spices listed. Add water if required.
  5. Take oil in pan for deep fry and heat it. Pour a spoonful of batter in round shapes.
  6. Deep fry on medium to high flame till it becomes golden yellow in color all the sides. Drain on an absorbent paper.
  7. Desai vada is ready to serve, best with Tea, Puri etc.
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Turia Patra Sabji (Ridge Gourd and Taro Leaves Curry)

imageTuria Patra is a very unique one of the traditional Guajarati Sabji, and is a one of serve item for weddings held in Gujarat. In the traditional way people add the patras directly without steaming, but that takes much longer to cook. So I like to steaming the patras and adding in sabji (Curry). It’s easy and quick, tasty. I like to make in mango season with mango pulp.  Taro leaves also known as colocasia/elephant-ear/kalo.


For Gram Flour Batter

  • Gram Flour (Besan) 1 Cup
  • Sorghum flour or rice flour 2 Tbsp.
  • Spices Below
  • Turmeric (Haldi) ¼ Tsp.
  • Cumin Coriander Powder 1 Tsp.
  • Garam Masala 1 Tsp.
  • Red Chili Powder 1 Tsp.
  • Jaggery (Gud) 2 Tsp.
  • Tamarind Paste or Lemon Juice 2 Tsp.
  • Salt to Taste
  • Water as per need
  • 5-7 Patra Leaves
  • For Sabji (Curry)
  • Oil 2-3 Tsp.
  • Mustard Seeds 1 tsp.
  • Asafoetida ¼ Tsp.
  • Turmeric ¼ Tsp.
  • Turia/Taraiya(Luffa Squash)
  • Spices Below For Sabji
  • Cumin-Coriander Powder 2 Tsp.
  • Garam Masala 1 tsp.
  • Sugar 1 tsp.
  • Green Chili ½ tsp or More
  • Ginger Paste 1 Tsp.
  • Garlic Paste 1 Tsp.
  • Salt to Taste
  • Water as per need


  1. For batter take medium size bowl and add gram flour and salt in it.
  2. Add all spices and oil 1 Tsp. Mix well.
  3. Add little by little water and make thick paste. Paste should be spreadable consistency. Take one Patra leaf.
  4. Spread gram flour batter on back side of leaf.
  5. Fold from upper side and apply some gram flour batter on it.
  6. Now fold from one side and apply gram flour batter. Now fold other side and spread gram flour. Now roll it.
  7. Do all above process for all patra. If you have small patra( than use 2-3 patra at same time. Put it in a steamer and steam for 10-12 Minutes. Let it cool. After cut all rolls in 1-2 cms pieces.
  8. Take oil in kadhai/pan.
  9. Add cumin seeds in it. When cumin seeds crackle add asafoetida.
  10. Add turmeric powder and Turia (Ridge Gourd) in it.
  11. Add all spices. And mix well. Add water.
  12. Cook for 7-10 Minutes. Add steamed patra pieces. Mix well. Add water as per your desired consistence.
  13. Cook up to boil. Now sabji is ready. Serve hot.
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A Taquito is a Mexican dish consisting of a small tortilla wrapped up around various kinds of fillings.   I made with mixture of potato, avocado and cheese.  The dish is also known as a flautas, because their narrow, tube like appearance.

This crispy, savory dish is a delicious and simply way to prepare. I made it in lunch today but you can enjoy it at any time of day. This is a good and tasty appetizer for get-together or parties.

I fried them but they can also easily be prepared by baking. 


  • Potatoes, 3
  • Mexican Cheese ½ Cup
  • Salt and Pepper to taste
  • Ripe and Peeled Avocado 1 coarsely mashed
  • Corn Tortilla or any 10-12
  • Cumin Powder ¼ Tsp.
  • Red Chili Powder 1/8 Tsp. (Optional)
  • Turmeric Powder ¼ tsp.
  • Lemon Juice 1 Tbsp.
  • Coriander Few Strings washed and chopped
  • Green Onion washed and chopped
  • Lettuce Shredded 1 Cup


  1. In a medium saucepan boil potatoes in water 15-20 minutes or until tender. Remove from heat.
  2. In large mixing bowl, shred potatoes, add shredded cheese, salt and pepper, mashed avocado, cumin powder, red chili powder, turmeric powder, lemon juice, chopped coriander and green onion.
  3. Combine all ingredients and set aside.
  4. Mix one Tbsp. of plain flour with an eight to ten Tbsp. of warm water. Mix well and set aside.
  5. Place canola oil in a medium skillet on medium high heat.
  6. Place 1-2 Tbsp. of mixture on a tortilla and roll. On edge spread a little mixture of flour and water. Seal it. Repeat same with other tortilla. Carefully put tortilla into hot oil. Fry for approximate 2-3 minutes or until browned evenly on all sides. Place on paper towel to drain excess oil.
  7. Serve topped with taco sauce, Sour cream, lettuce, shredded cheese. Dip in with Mexican hot sauce and enjoy!!!
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Gram Flour Fudge (Mohanthal)

Mohanthal is a very popular Indian sweet, also favorite for auspicious occasions and festivals. My family really loves this fudge(Mohanthal). Hope you are going to enjoy my simple and tasty Mohanthal recipe. 



  • Gram Flour 2 Cups
  • Ghee ¾ Cup
  • Milk 4 Tbsp.
  • Sugar 1 and ½ Cup
  • Nutmeg Powder 1 Pinch
  • Green Cardamom Powder ¼ Tsp.
  • Few threads of Saffron
  • Almond Chopped 10
  • Pistachios Chopped 10         


  1. Heat 2 tbsp. milk in a pan and add 1 tbsp. ghee, heat till it melts. Place gram flour in a bowl, add the ghee-milk mixture and mix with fingertips. Keep aside two hours or at least fifteen minutes. After pass it through thick sieve, pressing lightly to remove lumps.
  2. Heat ¾ cup ghee in a pan; add the sieved gram flour and sauté on medium heat, stirring continuously, till fragrant and dark in color. ( Approximate going to take 10-12 Minutes)
  3. Let it cool completely. ( Important step)
  4. In a saucepan cook together ½ cup of water and 1 and ½ cup of sugar on medium heat to make syrup.
  5. Cook the syrup till it gets 1 ½ string consistency.
  6. Grease a tray, add nutmeg powder, saffron threads and green cardamom powder to the gram flour and mix well.
  7. Add 2 tbsp. milk to the sugar syrup and mix well. Add the syrup, little by little, to the gram flour mixture and mix well.
  8. Pour into the greased tray and spread evenly. Sprinkle almonds and pistachios over gram flour mixture and press lightly. Set aside and cool completely. Cut into squares shapes (Mine is diamond shape because my son likes a diamond shape).
  9. Separate the pieces and serve.
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Fennel Rose Petal Cookies


Try my aromatic, crispy, delicious, flavors full Fennel Rose Petal cookie on Canada Day.

Have a bright, sparkling, fun filled Happy Canada Day. 


  • All Purpose Flour 1 Cup.
  • Butter, unsalted ½ Cup
  • Sugar ¼ Cup
  • Salt ¼ Tsp.
  • Fennel Seeds 1 Tbsp. (Roasted)
  • Cardamom Powder ¼ Tsp.
  • Dry Rose Petal 8-10


  1. In the medium bowl cream together the butter and sugar. You can use stand mixer or hand mixer but I am creamed with my hand.
  2. Add the flour, salt and ¾ Tbsp. of Fennel seeds, rose petals and cardamom powder to the butter and sugar mix. Reserve the remaining fennel seeds to sprinkle on top of the cookies.
  3. Mix till the mixture looks smooth and comes in form of dough.
  4. Sprinkle some flour on a flat surface and shape the dough like a flat disc.
  5. Using a roller, roll the dough to ¼ inch thickness. Cut into different shapes using cookies cutter. I cut them into small round cookies.
  6. Place the cookies in a baking tray and bake at 350 f degrees for 10-12 minutes or till they light brown from sides and also from the bottom.
  7. Place on wire rack to cool completely.
  8. Store cookies in an airtight container.
  9. Enjoy the sweet and salty flavored cookies!!!
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