Zayka Ka Tadka - April 2021 - Magazine

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UNEDITED LIVE ISSUE NUM: 9 जो दखता है !

RECIPES APRIL 2021 वही बनता है !!
ZAYKA KA TADKA
L I V E F R O M T H E K I T C H E N S O F M O M S O F I N D I A
Founder's
Words
Namaskar!
Hope all our wonderful viewers are doing well and
enjoying the beautiful transition of weather from
Winter to Spring to Summer.
Spring brings to us not just beautiful flowers but also fresh and new vegetables
come at the start of Indian New year season of Chaitra. The month also brings
in the revered Chaitra Navaratri Vrat which is followed in Northern part of
India.
In this magazine, we bring to you some interesting, easy and healthy recipes
suitable for the season. Also in this magazine, we bring a collection of few
simple and tasty Vrat special recipes from the kitchens of different lovely
moms.
We would like to remind you that Zayka Ka Tadka is now also available on Tata
Sky [Channel- 112] every Wednesday and Saturday[3PM - 6PM IST] and is
proudly featuring recipes of many moms across India to the TV audience.
Do try the recipes in this edition, share with your friends and family and share
feedback with us. Nothing gives us more happiness than your love and feedback
which helps us improve each day.
Yours Sincerely
Vijay Haldiya - [ Founder of Zayka Ka Tadka ]
In this Edition
ALOO PANCAKE-5 PAV BHAJI DOSA BRINJAL PIZZA-42
WRAP-25
SABUDANA BRAZILIAN (COFFEE)
KHICHDI-7 PEANUTS SESAME FLOAT-44
LADOO-28
VRAT WALA SALAD- VRAT KE ALOO-46
10 BANANA SMOOTHIE-
31 5 MINUTE SANDWICH
INSTANT MANGO WITHOUT BREAD-48
PICKLE-12 SABUDANA CHILLA-
33 MATAR KI CHAAT-51
POCKET PARATHA-
14 MISAL PAV-35 MANDA PITHA-54
5 TYPES OF RAITA-16 DAL VADA-38 VAGHARELO BAJRE KA

ROTLA-57
ADAI DOSA-20 CHITAU PITHA-40
WATERMELON
SALAD-23
NOTE: NO PORTION OF THIS BOOK MAY BE REPRODUCED, DISTRIBUTED OR TRANSFORMED IN

ANY FORM OR BY ANY MEANS INCLUDING PHOTOCOPYING ,RECORDING ETC., WITHOUT
PERMISSION FROM THE PUBLISHER.
Aloo Pancake
A SCRUMPTIOUS SNACK FOR ALL, ESPECIALLY KIDS
BY VIJAY HALDIYA, FOUNDER, ZAYKA KA TADKA
Prep Time Ready In Servings

10 mins 15 min s 2- 3
Ingredients
Potato/Aloo – 2, grated Coriander leaves - 1 Tbsp, chopped
Besan/Gram flour - 2 Tbsp Crushed black pepper - 1/2 tsp
Corn flour - 1 Tbsp Salt - to taste
Green chilli – 1, chopped Ghee - as required
Watch the Video Recipe facebook.com/zaykakatadka

Aloo Pancake
Directions
Grate the potato and soak it in water for 5 minutes. Add salt to it.
Now, strain the water completely and transfer the grated potato to a
bowl.
Add gram flour, corn flour, coriander leaves, green chilli, and crushed
black pepper. Mix well.
Meanwhile, heat a tawa. Grease it with ghee.
Make a small pancake and roast it on a low flame on both the sides.
Sprinkle some salt on it. Once done, take it out on a plate. You can
also cook many pancakes on the tawa at the same time.
Yummy 'Aloo Pancake | Potato Pancake' is ready to be served.
Tips
Adding salt to the soaked grated potato will prevent the potato from
turning black.
Green chillies are optional if this pancake is being made for kids.
Either crushed black pepper or black pepper powder can be used.
It should be cooked on a low flame so that it gets cooked completely
and becomes crisp from the outside.

Sabudana Khichdi
EVERYONE’S FAVOURITE, DELICIOUS SNACK
BY SHVETA SHETH , A LOVELY MOM , FROM MUMBAI

8 hrs 8 hr s 10 2- 3
min s
Ingredients
Sabudana/Sago - 1 cup Sugar - 1 tsp
Boiled potato – 2, medium sized Salt - to taste
Peanuts - 1 cup Lemon Juice - of 1 lemon
Green chilli – 2, chopped Coriander leaves - a handful,
Ginger – a ½-inch piece, grated chopped
Cumin seeds/Jeera - 1 to 1 & 1/2 tsp Ghee - 2 tsp

Sabudana Khichdi
Directions
Wash and soak the sago/sabudana in sufficient water. After 1 to 1
and 1/2 hours, drain the water. Put the soaked sago in a bowl, cover
with a lid, and rest it for about 6 to 8 hours.
Dry roast the peanuts on a low flame. Then crush them coarsely.
Chop the boiled potato into small pieces. Chop the green chilli and
grate the ginger.
In a bowl, add and mix well soaked sabudana, crushed roasted
peanuts, salt, and sugar.
Now, heat ghee in a kadai or pan.
Add cumin seeds and let them splutter. Then add grated ginger and
green chilli. Sauté them for a few seconds.
Then add chopped boiled potato. Sauté it for a minute. Add a little
salt to it and sauté again.
Add sabudana mix to the kadai. Mix well and cook for a 2 to 3
minutes.
Finally, add lemon juice and coriander leaves. Mix well and turn off
the gas.
Yummy 'Sabudana Khichdi' is ready to be served.

Sabudana Khichdi
Tips
The sabudana should be soaked for 1 to 1 & 1/2 hours prior to
making the khichdi. Thereafter, the water should be drained
completely. The sabudana should then be covered and kept aside for
6 to 8 hours so that it becomes non-sticky.
Sugar, salt, and crushed peanuts should be added to the soaked
sabudana. Salt and sugar will mix properly and evenly in the Khichdi
and will make the khichdi more flavourful and non-sticky.
It is recommended to use ghee for tadka. However, you can use oil
too.
If the khichdi is being made for fasting, you can use rock salt.
Adding boiled potatoes makes the khichdi taste better.

Vrat Wala Salad
A MOUTH-WATERING AND HEALTHY SALAD
SHRADDHA THAKRAR , A LOVELY GRAND MOM , FROM GUJARAT

10 mi ns 10 mi ns 3-4
Ingredients
Chopped cucumber - 1 cup Green chilli – 2, slit
Roasted and crushed peanuts - 1 cup Lemon juice - of 1/2 lemon
Fresh coconut - 1 cup, grated Coriander leaves - a handful,
Pomegranate seeds - 1 cup chopped
Rock Salt - to taste

Vrat Wala Salad
Directions
In a bowl, add and mix well chopped cucumber, roasted and crushed
peanuts, grated fresh coconut, pomegranate seeds, rock salt, green
chilli, lemon juice, and coriander leaves.
Delicious 'Vrat Wala Salad' is ready to be served.
Tips
Grated dry coconut can be added instead of fresh coconut.
Vrat special veggies and fruits of choice can be used to make this salad.

Instant Mango Pickle
A DELICIOUS PICKLE FOR EVERYONE
BY MANJU SARAF , A LOVELY MOM , FROM GURGAON

10 mi ns 10 min s 10- 12
Ingredients
Raw mango/Kacha aam - 250 grams Mustard seeds powder/Rai powder -
Ginger/Adrak - 25 grams 1 & 1/2 tsp
Green chilli - 25 grams, chopped Danamethi powder/Fenugreek
Salt - 25 grams seeds powder - 1/4 tsp
Turmeric powder - 1 tsp Kalonji/Onion seeds/Nigella seeds -
Red Chilli Powder/Lal Mirch Powder 1/2 tsp
- 1 tsp Mustard oil/Sarson ka tel - as
Fennel seeds powder/Saunf powder required
- 2 tsp
Instant Mango Pickle
Directions
Wash and pat dry the mango. Then peel and chop the mango into
long, thin pieces. In the same way, cut the ginger.
In a bowl, add and mix well chopped mango, ginger, green chilli, salt,
turmeric powder, red chilli powder, fennel seeds powder, mustard
seeds powder, fenugreek seeds powder, and kalonji/onion seeds.
Then add mustard oil and mix well. Fill the pickle in a sterilized glass
bottle and keep it in the refrigerator. The pickle will be ready to eat
after 2 days.
Delicious 'Kache Aam Ka Achar | Instant Mango Pickle' is ready to be
served.
Tips
The pickle should be kept in a sterilized glass jar.
The pickle can be stored in the refrigerator if you want it crunchy;
else, keep it outside.
This pickle can be enjoyed for up to 1 year.

Pocket Paratha
AN INNOVATIVE DISH
BY ARCHANA CHAKRAVARTHY , A LOVELY MOM, FROM KARNATAKA

5 mi ns 10 mins 3
Ingredients
Onion/Pyaz – 1, finely chopped Oregano - 1 tsp
Carrot – half, finely chopped Salt - to taste
Grated cheese - 1 cup Coriander leaves - as required
Red Chilli powder/Lal Mirch Powder - Whole wheat dough – for 2 to 3 rotis.
1 tsp

Pocket Paratha
Directions
In a bowl, take finely chopped onion, carrot, grated cheese, red chilli
powder, oregano, salt to taste, and some coriander leaves. Mix well.
Make a whole wheat roti and spread the stuffing on half of it. Fold
with the other half portion of the roti. Press and seal the ends to
make the pocket paratha.
Place the pocket paratha on a hot pan, apply ghee on its upper side,
and flip it. Then apply ghee on the flipped side and cook it.
Take two big flat spoons, hold the paratha between them, and cook
the bottom of the paratha as well.
Cut the paratha in half with a pizza cutter or knife. Make more such
parathas by following the same process.
‘Pocket Paratha | Pizza McPuff in Indian Style’ is ready to be served
with sauce or chutney.
Tips
Instead of cheese, grated paneer can be used.
While sealing the pocket paratha, it should be ensured that the ends
are properly sealed.
The paratha stuffing can be made in an innovative way or style,
according to taste and preference.

5 Types of Raita
AN ASSORTMENT OF FIVE DELICIOUS SIDE DISHES FOR ANY MEAL
BY SHEENU DUGGAL , A LOVELY MOM ,FROM PUNJAB

5- 10 mins 6-12 min s 6-8
Ingredients
FOR CUCUMBER PEANUT RAITA: Red Chilli Powder/Lal Mirch Powder -
Fresh Curd/Dahi - 1 cup to taste + for garnishing
Cucumber - 1/4 cup, grated Roasted Cumin/Jeera powder - to
Peanut - 2 to 3 Tbsp, roasted and taste + for garnishing
chopped FOR POMEGRANATE RAITA:
Mint leaves – a few + for garnishing Fresh Curd/Dahi - 1 cup
Mint powder - 1/2 tsp Pomegranate seeds - 2 to 3 Tbsp + for
Salt - to taste garnishing
Black pepper powder - to taste Pomegranate Juice - 2 Tbsp
Chaat Masala - to taste Salt - to taste
5 Types of Raita
Ingredients
Roasted Cumin/Jeera powder - to Pomegranate seeds - 2 Tbsp
taste Coriander leaves - 2 Tbsp + for
Chaat masala - to taste garnishing
Red Chilli Powder/Lal Mirch Powder - Green chilli - to taste
to taste + for garnishing Roasted Cumin/Jeera powder - to taste
Black pepper powder - to taste + for garnishing
Coriander leaves - as required for Chaat masala - to taste
garnishing Red Chilli Powder/Lal Mirch Powder -
FOR SPICY MINT RAITA: to taste + for garnishing
Fresh Curd/Dahi - 1 cup Black pepper powder - to taste
Mint leaves – a few Salt - to taste
Green chilli - 1 FOR RAW MANGO RAITA:
Salt - to taste Fresh Curd/Dahi - 1 cup
Roasted Cumin/Jeera powder - to Raw mango - 1/4 cup, grated
taste Coriander leaves - 2 Tbsp
Mint leaves - as required for Sugar - 2 tsp or to taste
garnishing Red Chilli Powder/Lal Mirch Powder -
FOR MIXED FRUIT RAITA: to taste + for garnishing
Fresh Curd/Dahi - 1 cup Chaat masala - to taste
Onion - 2 Tbsp Roasted Cumin/Jeera powder - to taste
Tomato - 2 Tbsp Oil - less than 1 tsp
Cucumber - 2 Tbsp Curry leaves – a few
Ripe Mango - 2 Tbsp Mustard seeds - 1/4 tsp
Banana - 2 Tbsp Cumin/Jeera seeds - 1/4 tsp
Apple - 2 Tbsp Dry Red Chilli (round, small sized) - 2

5 Types of Raita
Directions
FOR PREPARING CUCUMBER PEANUT RAITA:
Take a bowl and add whisked curd and other ingredients. Mix well.
Transfer to another bowl and garnish it with mint leaves, red chilli
powder, and roasted cumin powder.
PREPARING POMEGRANATE RAITA:
Transfer to another bowl and garnish it with coriander leaves,
pomegranate seeds, and red chilli powder.
PREPARING SPICY MINT RAITA:
Make a paste of mint leaves and green chilli. Take a bowl and add
whisked curd. Add the mint-green chilli paste, salt, and roasted cumin
powder. Mix well. Transfer to another bowl and garnish it with mint
leaves.
PREPARING MIXED FRUIT RAITA:
Transfer to another bowl and garnish with coriander leaves, roasted
cumin powder, and red chilli powder.
PREPARING RAW MANGO RAITA:
Take a bowl and add whisked curd. Add grated raw mango, sugar, red
chilli powder, chaat masala, coriander leaves, and roasted cumin
powder. Mix well.

5 Types of Raita
Directions
Now, prepare the tadka. Heat a tadka pan and add oil. Add curry
leaves, mustard seeds, cumin seeds, and dry red chillies. Pour this
tadka into the bowl.
Transfer to another bowl and garnish with red chilli powder.
Delicious 'Raita Recipe | 5 Types of Raita' are ready to be served.
Tips
The spiciness can be adjusted to taste.
Fresh curd should preferably be used to make the raita.

Adai Dosa
A PROTIEN RICH AND MOUTH-WATERING SOUTH INDIAN BREAKFAST

BY SOWMYA BARUVURI , A LOVELY MOM , FROM ANDHRA PRADESH

5 - 6 Hours 5 Hr s 30 min s- 1
6 Hrs 35 min s
Ingredients
Green split moong dal/Split green Ginger - 1 inch, finely chopped
moong beans - 1 cup Black peppercorns - 9 to 10 or as
Urad dal/Split and husked black required
gram - 1 cup Curry leaves – a few
Chana dal/Split chickpea - 1 cup Dry red chilli - 3 or as required
Toor dal/Arhar dal/Split pigeon Fresh coconut - 3 to 4 tablespoons,
peas - 1 cup finely chopped
Brown rice - 3 cups Salt - as required
Water - as required Oil - as required
Adai Dosa
Directions
In a large bowl, add green split moong dal, urad dal, chana dal, and
toor dal. Add water and soak for 5 to 6 hours.
In another bowl, add rice and water. Soak for 5 to 6 hours.
Now, grind the soaked rice to a paste in a mixer jar and keep it aside.
Grind all the soaked dals to a paste in a mixer jar.
Mix both the ground rice and ground dal mixtures. Keep the
consistency thick or similar to that of idli batter. You can add some
water if needed.
Now, grind ginger, black pepper, curry leaves, and dry red chilli In a
mixer jar and add it to the above-prepared batter. Mix it well.
Further, add coconut and salt to the batter. Mix the ingredients
properly.
Now, heat a tawa/griddle and grease it with oil.
Take a ladleful of the adai batter and pour the batter on the tawa.
Quickly spread the batter into a circle. Keep the flame medium.
Flip it and allow it to cook for a few seconds. If needed, flip it again
until it is golden and crisp on both sides.
Delicious ‘Adai Dosa | Multigrain Adai Dosa’ is ready to be served.

Adai Dosa
Tips
Whole green moong dal can also be used instead of split green
moong dal.
Either white rice or brown rice can be used according to choice
and/or preference.
The dosa can be prepared with either fermented or non-fermented
batter, depending on the preference.
The rice and the dals should be soaked separately for at least 5 to 6
hours.
It should be ensured to grind the rice first and then the dals.
If a non-stick pan is being used, there is no need to grease it with
oil, but if an iron pan is being used, it is necessary to grease it with
oil.
If there is enough time available, then the dosa should be cooked
on a slow flame for a better, crispy result.
The spices should be adjusted to taste, and the dosa should be
served hot for a better taste.

Watermelon Salad
A HEALTHY AND PERFECT SALAD FOR SUMMER
BY MONALISA AGARWAL , A LOVELY MOM, FROM BANGALORE

20 mi ns 45 mi ns 3-4
Ingredients
Watermelon - a few scooped balls Cherry tomato - as required
(use a melon baller), as required English cucumber – chopped, as
Boiled corn kernels and green peas - required
as required Tofu/bean curd – chopped, as
Pineapple – chopped, as required required
Soaked and boiled chickpeas - as Pomegranate - as required
required (take 4 to 6 whistles and boil Mint (cut it with hands) - as required
it with ginger, green chilli, and salt). Dry mint powder/pudina powder - as
Bell peppers (red and yellow) – required
chopped, as required Olive oil - as required
Watermelon Salad
Directions
In a bowl, add and mix gently watermelon, boiled corn kernels and
green peas, pineapple, boiled chickpeas, bell pepper, cherry tomato,
English cucumber, tofu, pomegranate, and mint.
Now, add dry mint powder and olive oil in a small bowl. Mix well and
add to the fruit mix bowl. Mix it gently.
Further, transfer the salad to the watermelon bowl.
Delicious and healthy ‘Watermelon Salad’ is ready to be served.
Tips
Veggies and fruits of choice can be used.
Fresh and tender veggies and fruits should be used to make this
salad.
Instead of tofu, paneer can also be used.
The mint leaves should be cut with the hands to retain its flavour
and aroma.
It should be served immediately for a better taste.

Pav Bhaji Dosa Wrap
A YUMMY SNACK DISH

BY PRACHI JALAN , A LOVELY MOM , FROM UTTAR PRADESH

10 mi ns 20 mi ns 2
Ingredients
Dosa batter - as required Salt - to taste
Butter - 1 Tbsp Turmeric/Haldi powder - 1/2 to 1
Pyaz/Onion - 1 Tbsp, chopped tsp
Coloured Capsicum (red, yellow, Red Chilli Powder/Lal Mirch Powder
green) - 1 Tbsp, chopped - to taste
Tamatar/Tomato - 1 Tbsp, chopped Pav Bhaji Masala - 1 to 2 tsp
Ghee - as required Green chutney - as required
Mashed boiled Aloo/Potato - 2 to 3 Cheese slice - 1 no
Tbsp Hari mirchi/Green chilli - as
Boiled Hare Matar/Green Peas - 1 required, chopped
Tbsp
Pav Bhaji Dosa Wrap
Directions
In a hot pan, take butter and, as soon as it melts completely, put the
chopped onion in it, sauté it, add coloured capsicum, and tomato, and
then sauté everything together. Let it cook for a while.
Meanwhile, to make a dosa, prepare the pan by putting some ghee
and sprinkling water on the hot pan and then wiping it clean with a
cloth.
Put a ladleful of dosa batter or as required in the centre and spread it
out in a circular motion. Put about 1 teaspoon of ghee on the sides.
Let it cook on a low to medium flame.
In the bhaji, put mashed potato, boiled green peas, salt, turmeric
powder, red chilli powder, and pav bhaji masala. Mix well and mash
with a hand-held masher.
After the dosa gets ready, keep it aside on a plate, in order to make
the wrap.
Using a pizza cutter or knife, make a cut in the dosa up to its centre.
Then spread 1 to 2 teaspoon of green chutney on the bottom left 1/4
portion of the dosa.
Spread the bhaji on the upper left 1/4th portion of the dosa and
place a cheese slice on its upper right 1/4th portion.
On the bottom right portion, sprinkle chopped onion (optional) and
green chilli as required.

Pav Bhaji Dosa Wrap
Directions
Start folding the dosa to make a triangular wrap. First, fold the green
chutney side up over the bhaji and then fold it two times – first over
the cheese slice and then over the last portion of the dosa.
On a hot pan, place the wrap, apply 1 tsp of ghee on one side, flip it
over and, after one side is crispy, apply one teaspoon of ghee on the
other side.
Cook the wrap on a slow to medium flame from both the sides till it
gets a nice brown colour and becomes crispy.
The ‘Pav Bhaji Dosa Wrap’ is ready to be served with sauce or green
chutney.
Tips
Using the pav bhaji stuffing, a chilla wrap can also be made.
Onion is optional.

Peanuts Sesame Ladoo
A HEALTHY, VRAT SPECIAL, AND MOUTH-WATERING LADOO
BY NEELAM SHAH , A LOVELY MOM, FROM MUMBAI

20 mi ns 40 mi ns 4
Ingredients
Groundnut/ peanut/ mungfali - 1 Jaggery/ gud - 1 bowl
bowl Ghee/ clarified butter - as required
Sesame/ til - 1 bowl

Directions
1. Heat a pan and dry roast groundnuts until black spots appear on
them and they begin to crack up and become crisp.
2. Transfer it to another bowl. Allow it to cool down and grind it to a
fine powder.
3. Now, add sesame in the same pan and dry roast it. Roast it until a
nice aroma comes and turn off the flame. Allow it to cool down and
grind it to a fine powder.
4. Further, take a bowl and add both the groundnut powder and
sesame powder to it.
5. Mix both the powders properly and add jaggery to it.
6. Mix it properly and add ghee. Again, mix everything.
7. Take a fistful of mixture and start shaping it. Give it a round, ball
shape.
8. Delicious ‘Peanuts Sesame Ladoo | Fasting Ladoo | Healthy Ladoo’ is
ready to be served.

Tips
Peanuts with skin should be used to make this ladoo more
nutritious.
The amount of jaggery can be adjusted to taste and requirement of
sweetness.
The ladoos should be stored in an airtight container either at room
temperature or in a refrigerator - depending on the weather -
where it stays fresh for a week.
The peanuts and the sesame should be dry roasted separately.
Dry fruits can also be added to make the ladoo more nutritious.
The peanuts and the sesame should be allowed to cool down
before grinding.

Banana Smoothie
A SUPER HEALTHY FILLING DRINK
BY SHREEDHATHRI , A LITTLE MASTER CHEF , FROM KARNATAKA

5 mins 10 mi ns 3
Ingredients
Banana pieces - 2 cups (of two Honey - 1 tsp
bananas) Vanilla essence - as required
Milk - 1 glass (or as required) Dates - 3 to 4 nos (or as required)
Oats - 1/2 cup (or as required)

Banana Smoothie
Directions
Peel and cut the bananas into pieces, put them in the grinder, then
put oats, vanilla essence, honey, dates, and milk as required.
Grind all the ingredients together to a fine consistency and serve in
glasses.
The ‘Breakfast Smoothie | Banana Smoothie’ is ready to be served.
Tips
Either pineapple or vanilla essence can be used, depending on the
choice.
It must be ensured that the cap of the grinder is tightly sealed.

Sabudana Chilla
A SPECIAL SNACK FOR FAST OR VRAT

5 mins 10 mins 2
Ingredients
Sabudana - 1 Cup Sendha Namak/Rock Salt - to taste
Boiled potato – 1, grated Kala Namak/Black Salt - to taste
Curd - 1 Tbsp (optional)
Green chilli-Ginger paste - 1/2 tsp Ghee - as required for roasting
Cumin/Jeera seeds - 1/4 tsp

Sabudana Chilla
Directions
Soak the sabudana for at least half an hour in enough water. Then
drain the water completely and transfer to a bowl. Cover and keep
aside for 7 to 8 hours.
Now, take a grinder jar and add soaked sabudana. Add a little water
and grind it to make a thick paste. Transfer to a bowl.
Add grated boiled potato, curd, rock salt, black salt, cumin seeds,
and green chilli-ginger paste. Mix well. Add water if required to
make a thick batter of flowing consistency.
Heat a tawa or pan. Grease it with ghee.
Pour a spoonful of batter and spread it. Cook it on a low flame by
covering it with a lid. Pour some ghee and cook a little more.
Once it turns nice golden brown, flip it, and cook it on the other
side. Take it out on a plate.
Delicious 'Sabudana Chilla' is ready to be served
Tips
The soaked sabudana should be ground with very little water; else,
the batter will be watery.
Only grated boiled potato should be added to the batter. If mashed
potato is added, then there will be pieces of potato in the batter
and it will be difficult to spread it.
Black salt is optional.
The chilla should be cooked on a low flame for a crispy texture.

Misal Pav
A VERY APPETIZING MEAL FROM MAHARASHTRIAN CUISINE

BY MAMTA BHATIA , A LOVELY MOM , FROM MUMBAI

0 mins 20 mi ns 1
Ingredients
Pav - 2 Coriander powder - 1 tsp
Farsan - as required Red Chilli Powder/Lal Mirch Powder -
Mixed whole lentils or sprouts 2 tsp
(White peas, Green gram/moong, Ginger-Green Chilli-Garlic paste - 1
black chickpeas/kala chana, mat tsp
bean/moth bean/matki/Turkish Misal Masala - 1 & 1/2 tsp
gram) - 1 Cup Water - as required
Onion – 1, finely chopped Butter - 2 Tbsp
Tomato – 1, finely chopped Oil - 1 Tbsp
Turmeric powder - 1/2 tsp Coriander leaves - a handful, chopped
Misal Pav
Directions
Soak the whole lentils and then pressure cook them for 5 to 6
whistles.
Heat oil in a pan.
Add finely chopped onion and sauté it on a low flame until
translucent.
Then add tomato and mix well. Cover the pan and cook for 5
minutes.
Add turmeric powder, coriander powder, 1 tsp red chilli powder,
ginger-green chilli-garlic paste, misal masala, and salt. Mix well and
cook for a few seconds.
Then add water and mix well. Cover it with a lid and cook it for 7 to
10 minutes. Do check in between and add water if required.
Once the oil leaves from the sides and the mix of ingredients turns
into a smooth gravy, add boiled whole lentils. Mix well and cook. Add
coriander leaves. If required, add water to adjust the consistency.
Cook it for couple of minutes then turn off the gas. Transfer to a
serving bowl.
Now, heat butter in a tadka pan. Melt the butter and then add 1 tsp
red chilli powder. Mix well and pour this tadka over the misal.
Delicious 'Misal Pav | Mumbai Famous Misal Pav' is ready to be
served with farsan and pav. Serve it hot.

Misal Pav
Tips
The spiciness of this dish can be adjusted to taste.
Mixed sprouts or whole lentils should be used to make this dish.

Dal Vada
A POPULAR AND SCRUMPTIOUS SNACK

BY NILA MEHTA , A LOVELY MOM , FROM AHMEDABAD

15 mins 30 min s 2
Ingredients
Chana dal/Split chickpea - 1 cup Green chilli - 7 to 8, finely chopped
Moong dal/Yellow lentils - 1 cup Ginger - 1-inch, grated
Urad dal/Split and husked black gram Red chilli powder - 2 tsp
- 1 cup Turmeric powder - 1/2 tsp
Water - as required Coriander powder - 2 tsp
Methi/Fenugreek leaves - 100 grams, Salt - 2 tsp or as required
finely chopped Lemon juice - 2 tsp
Spring onions - 50 grams, finely Mitha soda/Baking soda - a pinch
chopped Oil - as required
Spring garlic - as required, finely Coriander leaves - as required, finely
chopped chopped
Dal Vada
Directions
Soak chana dal, moong dal, and urad dal separately in enough water
for 4 to 5 hours.
Wash the soaked dals and coarsely grind them separately to a thick
batter.
Transfer the ground dals into a bowl and add methi, spring onion,
spring garlic, and coriander leaves. Mix well.
Add green chilli, ginger, red chilli powder, turmeric powder,
coriander powder, salt, lemon juice, mitha soda, and 2 tsp of hot oil.
Mix well.
Heat oil in a pan and place a spoonful of mixture in it. Stir it
occasionally on a slow to medium flame for 4 to 5 minutes until
golden and crispy.
Delicious ‘Dal Vada’ is ready to be served.
Tips
The chana dal, moong dal, and urad dal should be soaked for at least
4 to 5 hours.
The soaked dals should be coarsely ground separately.
It should be ensured to add hot oil to the batter.
It should be served hot for a better taste.

Chitau Pitha
A TRADITIONAL ODIYA PANCAKE RECIPE
BY SABITA MOHALIK , A LOVELY MOM , FROM ODISSA

10 hrs 10 h rs 5 mi ns 1
Ingredients
Broken Rice/Pitha Chawal - 1 cup Sugar/Chini - 1/2 tsp
Fresh Coconut/Nariyal - 2 cups, Salt/Namak - to taste
grated Ghee - for greasing

Chitau Pitha
Directions
FOR PREPARING THE BATTER
Soak rice in water for 2 to 3 hours and grate fresh coconuts.
Grind the soaked rice and grated coconuts together to make a batter.
Add salt to taste and sugar and let it ferment overnight.
FOR PREPARING THE PANCAKE
Heat the pan on a high flame and grease it with ghee.
Pour some batter into the pan and cover it with a deep dish on a low
flame.
Take a wet cotton cloth and place it around the edges of the dish that
is used for covering the pancake. After about a minute or so, sprinkle
some drops of water on the wet cloth.
As soon as you see pores all over the pancake, turn off the flame.
‘Chitau Pitha | Odiya Pancake’ is ready to be served.
Tips
Instead of broken rice or arua rice, basmati rice can also be used to
make the batter.
It should be remembered to grind the rice and grated coconut
together and not separately.
It should be remembered to not flip the pancake while making it.
This pancake can be prepared on a tava instead of a pan.
Since the coconuts from Orissa already have some sweetness to it,
the batter traditionally is slightly sweet in taste. However, to get that
sweetness while making the batter with another variety of coconut,
1/2 tsp sugar should be added to the batter.

Brinjal Pizza
AN INNOVATIVE TASTY AND AMAZING DISH
BY ARCHANA CHAKRAVARTHY , A LOVELY MOM , FROM KARNATAKA

10 mi ns 20 mi ns 3
Ingredients
Butter - 2 Tbsp Salt - to taste
Baigan/Eggplant - 3 no (slices) Red Chilli powder/Lal Mirchi
Shimla Mirch/Capsicum - 1 cup, Powder - to taste
chopped Besan/Split chickpea flour - as
Tamatar/Tomato - 1 cup, chopped required
Paneer/Cottage cheese - 1 cup Grated Cheese - as required
(small cubes)

Brinjal Pizza
Directions
In a bowl, take salt, red chilli powder, and besan. Dip the brinjal slices
in the dry mixture and marinate them for 4 to 5 minutes.
In a pan, heat 1 Tbsp butter, place the marinated brinjal slices in the
pan, and roast them on a high flame.
In another pan, heat 1 Tbsp of butter and put chopped capsicum and
tomato, paneer cubes, salt, and red chilli powder in it. Stir fry all the
vegetable topping mixture on a high flame. Meanwhile, flip the
brinjal slices, cover and cook them.
On the cooked side of a brinjal slice, spread sauce, place the
vegetable topping mixture and grated cheese over it. Cover and cook
for 2 minutes till the cheese melts.
‘Baigan Bhaja Pizza | Brinjal Pizza’ is ready to be served.
Tips
Corn, coloured capsicum, or any other vegetables of choice can be
added for preparing the pizza topping.
For the spice seasonings, adding spices like oregano, all spice mix
powder, etc. can be experimented with.
Eggplant (baigan for bharta) is used as a pizza base for this dish.

Brazilian (Coffee) Float
A REFRESHING AND YUMMY COFFEE-FLAVOURED MOCKTAIL
BY VIJAY HALDIYA , FOUNDER , ZAYKA KA TADKA

1 mins 1 min s 1
Ingredients
Coffee- 1/4 tsp or to taste Black salt-1/4 tsp
Sugar syrup – 4 Tbsp or to taste Crushed ice- 1 cup or as required.
Lemon juice- 1 tsp Chilled water- as required
ENO (lemon flavour) – 1/2 tsp

Brazilian (Coffee) Float
Directions
Add coffee, crushed sugar, lemon juice, black salt, and Eno or fresh
soda in an empty glass.
Add chilled water slowly and mix it properly
Add crushed ice as required and mix it.
Refreshing mocktail ‘Brazilian (Coffee) Float’ is ready to drink and
enjoy with your family and friends.
Tips
It is recommended to use sugar syrup to make the mocktail.
Drinking soda can be used instead of Eno fruit salt.

Vrat Ke Aloo
A DELICIOUS DISH FOR FASTING DAYS

2 mins 5 mi ns 1
Ingredients
Boiled potato - 2 big-sized, diced Rock Salt - to taste
Peanuts - 2 tsp, roasted and crushed Lemon Juice - of 1/2 lemon
Cumin Seeds/Jeera - 1 tsp Coriander leaves - 1 Tbsp, chopped
Ginger-Green Chilli Paste - 1/2 tsp Ghee - 2 tsp

Vrat Ke Aloo
Directions
Dice the boiled potato.
Heat ghee in a pan and add cumin seeds. Let the seeds crackle.
Add diced boiled potato and sauté it for a minute.
Then add ginger-green chilli paste, and salt. Mix well and sauté it.
Add crushed peanuts and mix well. Finally, add lemon juice to it, mix
well, and turn off the gas. Garnish it with coriander leaves.
Delicious 'Vrat Ke Aloo | Vrat Wale Aloo' is ready to be served.
Tips
This sabji can be enjoyed with Rajgira Poori.
It is strongly recommended to add peanuts to the sabji to make it
tastier and crunchier.

5 Minute Sandwich Without
Bread
AN INTERESTING AND QUICK SNACK
BY LAXITA CHOUHAN , A LOVELY MOM, FROM RAJASTHAN

10 mins 20 min s 2
Ingredients
Fine Semolina/Sooji - 1 cup, roasted Green chilli/ Hari mirch - to taste
Chilli flakes - to taste Onion/Pyaaz - ½, finely chopped
Salt - to taste Coriander leaves/ Dhaniya patti - as
Curd/Dahi - 1/2 cup required
Carrot/Gajar - 2 to 3 Tbsp, grated Water - 1/2 cup
Capsicum/Shimla mirch (green, red, Soda/Baking soda - 1/2 tsp
and yellow) - 1/2 cup Oil - for greasing

Bread
Directions
In a bowl, add and mix well roasted semolina, chilli flakes, and salt to
taste.
Add curd and mix it well with the other ingredients.
Now, add grated carrot, finely chopped capsicum (red, green, and
yellow), chopped onion, green chilli, and coriander leaves to the
mixture.
Pour 1/2 cup of water while gradually checking the consistency of
the batter.
Keep the batter aside for about 3 to 4 minutes.
Meanwhile, heat a toaster and grease the toaster thoroughly with
oil.
Add soda to the mixture and mix it well. Apply the batter on the
toaster in small amounts.
Let it toast for 8 minutes in the toaster. Once done, take out on a
serving plate.
‘Sandwich Without Using Bread | 5 Minute Sandwich Without Bread’
is ready to be served.

Bread
Tips
The curd should be at room temperature.
It should be remembered to whisk the curd nicely and thoroughly to
avoid having lumps in it.
Fine semolina/sooji should be used; otherwise, coarse semolina can be
ground in a grinder to make it fine.
The semolina should be roasted for 2 to 3 minutes to give the sandwich
a coarse texture.

Matar Ki Chaat
A DELICIOUS AND SAVOURY SNACK FROM LUCKNOW
BY SAVITA BHARGAVA , A LOVELY MOM , FROM AHMEDABAD

7 hrs 15 7 h rs20 1
mins mins
Ingredients
White Peas/Safed Matar - 2 cups, Dry Mango/Amchur Powder - 1/4
soaked and boiled tsp
Salt/Namak - as required Roasted Cumin/Jeera Powder - 1/2
Black Salt/Kala Namak - as required tsp
Red Chilli Powder/Lal Mirch Powder Ghee - for greasing
- as required Lemon/Nimbu Juice - as required
Black Pepper/Kali Mirch Powder - as Papdi - 2 to 3
required
Matar Ki Chaat
Directions
TO BOIL THE WHITE PEAS:
Soak white peas in water overnight.
Boil the white peas in a pressure cooker for 1 whistle.
Keep it on medium flame for 10 to 12 minutes after 1 whistle.
TO PREPARE THE CHAAT:
Take the boiled peas in a bowl and add salt, black salt, red chilli
powder, black pepper powder, dry mango powder, and roasted
cumin powder into the bowl and mix all the ingredients well.
Heat an iron griddle/tava and grease it with ghee.
Put the required amount of mixture on the pan and mash it with a
flat spatula or a ladle on a high flame.
Crush 2 to 3 papdis and add them into the mixture on the tava.
Meanwhile, heat another iron tava and grease it with ghee.
Once the water from the mixture has been soaked, transfer it to the
other tava.
You can give it the shape of a patty and cook it on a low-medium
flame until it looks golden brown or crispy.
Once it is cooked, transfer it to a paper bowl and press it to give it a
shape.
Sprinkle salt, red chilli powder, roasted cumin powder, and lime
juice as per taste on it. Add a crushed papdi on it and press it once
again.
‘Matar Ki Chaat | Famous Lucknow Ki Chaat’ is ready to be served.

Matar Ki Chaat
Tips
There is no need to add salt while boiling the peas in the pressure
cooker.
After the peas have boiled for 1 whistle, they should be cooked on a
low-medium flame for 10 to 12 minutes to get cooked thoroughly.
Preparing this recipe on an iron tava instead of a non-stick pan gives
it an added flavour.

Manda Pitha
A POPULAR AND TRADITIONAL RECIPE FROM ODISHA
BY MRUDUSMITA MISHRA, A LOVELY MOM, FROM BHUBANESWAR

15 mins 40 min s 2
Ingredients
Sooji/ semolina - 1 cup Paneer - 1/2 cup, crumbled
Water - as required Cardamom powder/Elaichi - 1/2 tsp
Sugar - 2 tablespoons for filling and Black pepper powder - 1/2 tsp for
as required for garnishing stuffing and as required for
Ghee/ clarified butter - 1 tablespoon garnishing
Fennel seeds/ saunf - as required Dry fruits (raisins, cashews, almonds)
Salt - as required - as required, finely chopped
Fresh coconut - 1 cup, grated (optional)
Jaggery - 1/2 cup Oil - as required

Manda Pitha
Directions
In a pan, add coconut, jaggery, and paneer. Mix well on a slow flame
and stir continuously until the jaggery melts and the mixture turns
dry.
Add cardamom powder and black pepper powder. Mix well
Lastly, add dry fruits and mix well. Turn off the flame and allow it to
cool down.
Boil 2 cups of water in a pan and add salt, ghee, fennel seeds, and
sugar. Mix well.
As the sugar melts, add sooji little by little. Stir continuously until it
becomes thick and leaves the pan. Then, turn off the flame.
Now, cover the pan and allow it to cool down.
Apply some water to the hands and knead it to form a dough.
Now, apply water to the hands and take a small portion of the dough.
Knead it between hands to make it smooth. Again apply water to
hands and give it a ball shape and flatten it. Press the edges evenly
and gently with both thumbs in a circular motion.
Place the above-prepared coconut stuffing properly. Apply water to
hands and bring the edges of the dough together and join them at the
centre. Pinch the extra portion and press it gently. Give it a round
ball shape.
Heat oil in a pan and place the above-prepared balls in it. Deep fry
the balls on a medium flame until golden and only then stir them (do
not stir them immediately).

Manda Pitha
Directions
Deep fry for around 5 minutes and then transfer it to a plate.
Lastly, sprinkle some black pepper powder and sugar.
Delicious ‘Manda Pitha’ is ready to be served.
Tips
This dessert can also be prepared without the stuffing.
The sweetness can be adjusted as required.
It can be stored for 2 to 3 days.
Instead of deep frying, it can be steamed.
The ratio of sooji:water should be 1:2.

Vagharelo Bajre Ka Rotla
A POPULAR AND MOUTH-WATERING DISH FROM THE

KATHIYAWAD/SAURASHTRA REGION OF GUJARAT
BY GOPI THAKKAR , A LOVELY MOM, FROM GUJARAT

15 mins 25 mins 2
Ingredients
Oil - 2 Tbsp Coriander seeds - 1 Tbsp
Mustard seeds - 1/2 tsp Garlic - 12 to 15 cloves
Asafoetida/Hing - 1/4 tsp Spring garlic - as required, finely
Onion – 2, finely chopped chopped (optional)
Green chilli - as required, finely Tomato - 1 small-sized, finely
chopped chopped
Ginger – a 2-inch piece Red chilli Powder/Red Chilli
Cumin/Jeera seeds - 2 tsp Powder - as required

Ingredients
Rotla/bajra roti/pearl millet roti - Turmeric powder - 1/2 tspWater - as
1 large-sized, mashed or broken required
into pieces with hands Buttermilk - as required to submerge
Coriander seed-cumin/jeera seed the rotla
powder - 1/2 tsp Coriander leaves - as required, finely
Salt - 1/2 tsp chopped
Tips
The bajra rotla should be broken into fine pieces.
Fresh spring garlic should be added to enhance its taste.
Water should be added first and then buttermilk; else, the buttermilk
may curdle.
It should be served hot for a better taste.

Directions
Pound ginger, cumin seeds, coriander seeds, green chilli, and garlic
together with hands to a paste and keep it aside.
Heat oil in a pan and add mustard seeds, hing, and onion. Sauté it on a
low flame.
Now, add green chilli and the above-prepared paste. Sauté well.
Add spring garlic and sauté the contents very well until properly
cooked.
Then add tomato and broken rotla. Mix properly.
Add red chilli powder, turmeric powder, coriander seed-cumin seed
powder, and salt. Sauté well.
Add some water and mix it properly.
Now, add buttermilk little by little until the rotla submerges in it
properly. Mix properly and allow it to cook.
When the bubbles start to rise, turn off the flame.
Transfer it to a serving bowl and garnish it with coriander leaves.
Delicious ‘Vagharelo Bajre Ka Rotla’ is ready to be served.

About
Zayka Ka Tadka is India’s largest Live cooking video platform

for moms. We have covered over 1000 moms Live in their
kitchens with easy and practical recipes that they make for
their families with love.
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that "jo dikhta hai, wohi banta hai Zayka Ka Tadka mein...".
We are a platform for homemakers, moms and working

women to share their cooking skills, become a food author
and in turn get the recognition & appreciation that they truly
deserve in our society. We truly believe that moms are the
best chefs in the world!
Here you can also find the cooking wisdom of yesteryears as

well as the innovation of modern times.
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UNEDITED LIVE ISSUE NUM: 9 जो दखता है !

5 TYPES OF RAITA-16 DAL VADA-38 VAGHARELO BAJRE KA

NOTE: NO PORTION OF THIS BOOK MAY BE REPRODUCED, DISTRIBUTED OR TRANSFORMED IN

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