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Sakshi Kitchen

A Culinary Journey


Quick Recipe For Veggie Pakoras

Monsoon is a great time to enjoy delicious, warm, and comforting dishes. One popular monsoon dish is “Pakoras” or “Pakodas.” Pakoras are deep-fried and made with various ingredients, such as vegetables, and paneer. They are crispy on the outside and soft on the inside, making them a perfect accompaniment to a cup of hot tea or coffee during rainy days.

Indulge in the crispy charm of veggie pakoras – a monsoon favorite! Chickpea flour-coated veggies fried to golden perfection. Rainy day joy!

Here’s a quick recipe for veggie pakoras :

quick recipe for veggie pakoras


1 cup chickpea flour (besan)
1 medium-sized potato, thinly sliced
1 small onion, thinly sliced
1 small cauliflower, finely chopped
1-2 green chilies, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon carom seeds (ajwain)
A pinch of asafoetida (hing)
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
A handful of fresh chopped coriander
Water, as needed
Oil, for deep frying

1. In a large mixing bowl, combine chickpea flour, cumin seeds, carom seeds, asafoetida, red chili powder, turmeric powder, garam masala, and salt.

2. Gradually add water to the flour mixture while stirring continuously to form a smooth, thick batter. The batter should be thick enough to coat.

3. Add the sliced potatoes, onions, chopped cauliflower, green chilies, and cilantro to the batter. Mix well, ensuring all the vegetables are coated with the batter.

4. Heat oil in a deep frying pan over medium heat.

5. Carefully drop the vegetable batter into the hot oil, ensuring not to overcrowd the pan. Fry them in batches.

6. Fry the pakoras until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.

7. Serve the hot and crispy pakoras with mint chutney, tamarind chutney, or tomato ketchup.

Enjoy these delicious vegetable pakoras with your family and friends during the monsoon season! Stay safe and happy cooking!

5 best and quick breakfast for working women

5 Best and Quick Breakfast For Working Women

5 best and quick breakfast for working women

  1. POHA

5 best and quick breakfast for working women

Poha is a popular Indian dish made with flattened rice flakes. It’s a quick and easy breakfast or snack option. Then are the directions to make Poha using the constituents you mentioned


2 finely diced onions and cumin seeds

curry leafs 1 coliseum soaked puffed rice in water

3- 4 green chilly 3 tbsp oil painting

peanuts 1 potato

red chili greasepaint swab

turmeric greasepaint coriander

half bomb juice 1tspoon sugar.


Heat oil painting in a wok or frying visage over medium heat.
Add cumin seeds and curry leaves to the hot oil painting and let them expectorate for a many seconds.
Add the green chilies and peanuts to the visage. Sauté them for a nanosecond until the peanuts turn slightly golden.
Add the cubed potatoes to the visage and mix well.
Sprinkle some swab, turmeric greasepaint, and red chili greasepaint over the potatoes. Stir to cover the potatoes unevenly with the spices. Cook for a many twinkles until the potatoes are tender.
Add the finely diced onions to the visage and sauté until they turn golden brown.
Drain the soaked puffed rice and add it to the visage. Mix gently to combine all the constituents. insure the puffed rice is well carpeted with the spices.
Squeeze the juice of half a bomb over the poha and mix well.
Sprinkle sugar over the phone for a touch of agreeableness. Mix again.
Eventually, embellish the poha with fresh coriander leaves.

Serve the poha hot and enjoy!




5 best and quick breakfast for working women


Sabudana is gluten-free and provides a good source of carbohydrates, making it a stuffing and energy-rich component. It’s also low in fat and protein. The plums are small, round, and translucent, with a leathery texture when cooked.


Soaked Gabbana in water1/4 coliseum roasted

2tbst oil painting grind peanuts

cumin seeds 1tspoon 2green chilli

curry leafs one potato

1 bomb juice swab


Soak the sabudana in water for a many hours or overnight until they come soft and translucent. Drain any redundant water.
Heat oil painting in a wok or frying visage over medium heat.
Add cumin seeds to the hot oil painting and let them expectorate.
Add the green chilies and curry leaves to the visage. Saute for a nanosecond to release their flavors.
Add the cubed potatoes to the visage and mix well. Sprinkle swab over the potatoes.
Cook the potatoes until they come tender and slightly crisp on the outside.
Add the soaked sabudana to the visage and blend gently to combine with the other constituents.
Sprinkle the ground peanuts over the sabudana admixture and mix well.
Squeeze the juice of one bomb over the khichdi and mix it in. Acclimate the bomb juice according to your taste preferences.
Cook the sabudana khichdi for a many twinkles, stirring sometimes, until the flavors immingle together and the sabudana becomes translucent and cooked through.

Garnish with fresh coriander leaves

Serve the sabudana khichdi hot and enjoy it as a light and succulent mess or snack.




5 best and quick breakfast for working women

Veggie and funk Sorte is a scrumptious dish that combines boneless funk with a variety of vegetables. It offers a balanced blend of proteins and nutrients from the funk and the multifariousness of veggies used.


1 Gram boneless funk 1 red and 1 unheroic bell pepper

1 gram boiled mushroom 1 small broccoli and 1 capsicum

1tbst adulation 1tbst black pepper greasepaint and swab


Preheat a visage over medium heat and add adulation. Allow it to melt.
Sprinkle the black pepper greasepaint into the melted adulation and mix well.
Add the minced red and unheroic bell peppers to the visage and sauté them for about a nanosecond.
Cut the capsicum and broccoli into small pieces and add them to the visage. Stir- fry the vegetables for a many twinkles until they’re slightly tender.
Add the boiled mushrooms to the visage and continue to stir- shindig.
Cut the boneless funk into small, unevenly sized pieces and add them to the visage.
Sprinkle some further black pepper greasepaint and swab to taste over the funk and vegetables.

8. Stir everything together and cook until the funk is completely cooked and the flavors are well combined.

9. Once cooked, remove from heat and serve hot.




5 best and quick breakfast for working women

 A chuck omelet is a popular and easy-to-make breakfast or snack item. It combines the virtuousness of eggs with the flavors of onions, green chilies, and coriander, all squeezed between slices of chuck. It’s a quick and satisfying dish that can be enjoyed by people of all periods.


2 slices Brown chuck
2 eggs
coliseum finely diced onions 2 diced green chilly
and some finely diced coriander 1tspoon oil painting
Pinch of red chilly greasepaint swab


Toast a visage and add oil painting to it.
In a coliseum, beat the eggs. Add finely diced onions, green chilies, coriander, red chili greasepaint, and swab to the beaten eggs. Mix well.
Pour the admixture of beaten eggs into the heated visage with oil painting.
Place the brown chuck on top of the egg admixture in the visage.
Flip the chuck and let it repast.
Flip and fold the chuck to form a square shape.
Cook until the omelet is done to your asked position.
Serve the chuck
omelet hot.

Enjoy your chuck



5 best and quick breakfast for working women

An egg veggie sandwich is a protean and nutritional dish that combines the virtuousness of eggs and colorful vegetables. It’s a popular choice for breakfast, brunch, or a quick and satisfying mess.


2 slices of brown chuck
1 small onion thinly sliced
1 boiled egg thinly sliced red chilly sauce and green chilly sauce
1 small tomato with thinly sliced mayonnaise


Take one slice of chuck and spread a subcaste of red chili sauce, green chili sauce, and mayonnaise unevenly on the chuck.
Place some sliced onions on top of the gravies.
Arrange the boiled egg slices on the onions.
Add the sliced tomatoes on top of the egg.
Spread a little further sauce( if asked ) on the alternate slice of chuck
and place it on top of the sandwich.
Preheat a sandwich press or caff visage.
Grill the sandwich for a many twinkles on each side until the chuck turns golden brown and crisp, and the paddings are hotted through.
Remove the sandwich from the caff or visage and let it cool for a nanosecond.
Cut the sandwich in half transversely or into lower pieces, if asked .
Serve the egg veggie sandwich while it’s still warm.

Enjoy your succulent egg veggie sandwich!