MALABAR STYLE NEY PATHIRI /NEY PATHAL / PORICHA PATHIRI RECIPE/KERALA STYLE RICE FLOUR POORI Ney Pathiri-Ney Pathal-Poricha Pathiria is a super delicious, rich Malabar Specialty.It is a deep-fried rice Pancake with crushed coconut,onion,cumin seeds. These are very similar to Maharashtrian kombdi vade – INGREDIENTS NOTE – we get ready made ney pathiri flour also .we jsut
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RAGI PALAK POORI BY DISHA LAHORI Ragi is rich in fibre minerals and amino acids which make it a good choice for diabetics. It also has more polyphenols than the commonly used grains like rice, wheat, and corn which help control blood sugar levels. Spinach is a superfood. It is loaded with tons of nutrients in a
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CABBAGE RICE FLOUR POORI | CABBAGE KI PURI RECIPE /GLUTEN FREE POORI /RICE FLOUR POORI / MURAURI RECIPE | Bihari recipe. Pooris made from rice flour and veges with few spices. INGREDIENTS Grated cabbage – 1 cup Rice flour – 1 cup Salt to taste carrom seeds / ajwain – ½ tsp Kalonji / onion
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MURAURI RECIPE | RADISH POORI | MULI KI PURI RECIPE /GLUTEN FREE POORI /RICE FLOUR POORI / BY DISHA LAHORI Bihari recipe. Pooris made from rice flour and radish with few spices. INGREDIENTS Grated radish /mooli – 1 cup Rice flour – 1 cup Salt to taste carrom seeds / ajwain – ½ tsp Kalonji
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PALAK MASALA JOWAR POORI RECIPE BY TANVI CHAWDA INGREDIENTS Jowar flour – ½ cup Wheat flour – ½ cup Palak leaves – 15 Green chilli – 1 Garlic – 4 or 5 Ginger – a small piece Roasted jeera powder – ½ tsp Salt to taste Oil – for deep frying METHOD Take palak +
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SWEET RAVA JAGGERY STUFFED POORI / SWEET SOOJI POORI RECIPE / SOJJI APPAM / RAVA PURAN POLI / MEETHI POORI RECIPE BY SHWETA GALINDE Saranachi Puri or Satori, a fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali. It is a sweet dish like a poori made out
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CHAPATI AND POORI DOUGH IN 1 MINUTE /MIXIE DOUGH /HOW TO MAKE ROTI DOUGH IN MIXIE INGREDIENTS Wheat flour – 1 cup Water – ½ cup Salt to taste Oil – 1 tsp [ optional ] Mixie METHOD Take a big mixie jar . First add flour . [ always flour first ] Then add
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SWEET COCONUT RICE FLOUR POORI /JAGGERY COCONUT RICE FLOUR POORI By Shweta Galinde INGREDIENTS Rice flour – 1 cup Grated jaggery – ½ or ¾ cup Freshly grated coconut – ½ cup Cardamom pwdr – 1 tsp Oil for deep fry Water – same quantity as jaggery PREPARATION Take water + jaggery in a pan
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ALOO POORI INGREDIENTS Mashed potato – 1 cup Wheat flour – 2 cup Fine rava /sooji – 1 tsp Oil / ghee – 1 tsp for kneading [ optional ] Water as required to knead . Salt to taste Chilli pwdr – 1/2 tsp Turmeric pwdr – 1/4 tsp Finely chopped coriander leaves / kasoori
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CARROT AND BEETROOT POORI INGREDIENTS Whole Wheat flour / gehu ka atta – 2 cup + 2 cup Fine rava / sooji – 1 tsp + 1 tsp Hot ghee / oil – 1 tsp + 1 tsp [optional ] Salt to taste Carrot – 1 big Beetroot – 1 big Plain flour for dusting
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YELLOW PUMPKIN POORI / KADDU POORI By Nirmala Guldagad INGREDIENTS Oil – 1 tsp Jeera – 1/2 tsp Asafoetida – a generous pinch Green chilli as required Garlic – 2 [ optional ] Turmeric – if required Ajwain – 1/2 or 1 tsp White sesame seeds – 1/2 tsp [ optional ] Salt to taste
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POORI RECIPE Puri is a
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MATAR POORI / MATAR KACHORI/GREEN PEAS POORI /KORAISHUTIR KOCHURI //BENGALI GREEN PEAS KACHORI Koraishutir Kochuri / Bengali Matarshutir Kochuri is a Bengali winter delight.Koraishutir .It is a fried bread with a mild and sweet green peas stuffing. A popular Bengali breakfast as well as snack. A Bengali wedding dinner or any special
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METHI POORI INGREDIENTS *** We can only make of wheat flour, but pooris made of only wheat flour
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VIDYARTHI BHAVAN BANGALORE COCONUT CHUTNEY RECIPE VIDYARTHI BHAVAN – A heritage South Indian veg restaurant, started in 1943 as a small students’ eatery It is one of the legendary restaurants and is well known for their own style of Dosas. The Masala Dosa offered is just so unique that you will definitely come back for
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INSTANT ALOO GRAVY WITHOUT ONION , 🍅 AND GINGER GARLIC IN COOKER / QUICK ALOO CURRY /POORI ALOO SABZI RECIPE POORI WALE ALOO RECIPE INGREDIENTS METHOD Take ¼ cup water 💧 in a small bowl , add chilli pwdr + asafortida + turmeric + sugar and mix well . keep aside . Heat oil in
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SOUTHINDIAN STYLE KALA CHANA KURMA RECIPE INGREDIENTS [ 1 cup – 250 ml ] METHOD Wash and soak black chana in required water over night . Pressure cook with little salt on medium flame upto first whistle . Now lower the flame to lowest and cook for 12 to 15 minutes.[ ignore the whistles] Make
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CURRY LEAVES SOUTHINDIAN BREAKFAST ITEMS Curry leaves can be beneficial for your skin, hair and overall health. Apart from adding them to the tadkas of your food, you can also chew fresh curry leaves every morning on an empty stomach. Mostly we add in tadkas, but kids usually discard the leaves. Also we don’t chew the
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DRY CHOLE RECIPE INGREDIENTS Kabuli chana – 200 gms Oil + ghee – 1 tbsp Jeera – 1 tsp Asafoetida – a generous pinch Everest chole masala – 1 ½ tbsp Red chilli pwdr – 1 tsp or as per taste Coriander pwdr – 1 tsp Turmeric – ¼ tsp Salt to taste NOTE ***
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EASY AMRITSARI CHOLE EASY AMRITSARI CHOLE RECIPE INGREDIENTS Kabuli chana – 250 grms Tomato – 3 puree Onion – 2 finely chopped Ginger garlic paste – 2 tsp Ginger – 1 inch thinly
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KATHIYAWADI UNDHIYU RECIPE/ GUJARATI UNDHIYU RECIPE/ કાઠીયાવાડી ચટાકેદાર ઉંધીયુ MOM’S RECIPE – JYOTI MANGALANI MADE BY DISHA LAHORI A traditional undhiyu recipe requires hours on end to make. … usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and surti undhiyu . Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item
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NO TOMATO DAL / SINDHI MAKHNI DAL BY DISHA LAHORI The preparations of dals vary according to one’s taste and also region/state. Spicy flavours are preferred by people in the northern parts of the country, those in the western states prefer savoury and sweet. One such dal is the Sindhi Dal Makhani (pronounced as Dal
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HEALTHY RAGI MODAK BY SHWETA GALINDE FOR THE COVERING INGREDIENT METHOD Sieve the ragi flour Boil the water with ghee and salt in a thick pan. Once the water starts bubbling add the ragi flour and mix
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GURU KRIPA STYLE CHOLE RECIPE / NO OIL CHOLE RECIPE /ZERO OIL CHOLE RECIPE /HEALTHY OIL FREE CHOLE RECIPE /SINDHI STYLE CHOLE The aroma of the freshly made samosa is unmissable as you pass by this fairly big eatery near Sion circle (closer to SIES College)…Guru Kripa located Near SIES College, Sion West.This outlet is well known
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JEERA ALOO BY DISHA LAHORI Jeera aloo, a flavourful & delicious North Indian side dish made with potatoes, spices and herbs. Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot pooris, chapatti, roti or dal. Its main ingredients are potatoes, cumin seeds
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STREET STYLE PIZZA PANIPURI RECIPE /PIZZA PUCHKA / PIZZA GOLGAPPA /ITALIAN PANI PURI BY DISHA LAHORI Pizza golgappas are pani puri shells stuffed with pizza ingredients like cheese, bell peppers and pizza sauce. The pizza puchkas are then baked in an oven until the cheese melts. These pizza puchkas tastes amazing when served hot. Do try
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HOW TO MAKE WHEAT SPROUTS Sprouting wheat increased the absorption of iron by over 200% ( 16 ). Sprouted grains are higher in several nutrients, including protein, fiber, vitamin C, folate and beta-carotene. In addition, sprouting decreases antinutrients, making the nutrients in the grains more readily available to your body. ermination activates valuable enzymes, which are the fundamental active proteins
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HOW TO MAKE MORINGA LEAVES POWDER / HOW TO USE MORINGA LEAVES POWDER Moringa, a nutrient-packed superfood that comes from the Moringa oleifera tree in India, has been used for centuries in Eastern cultures to alleviate headaches, ease constipation, stimulate the immune system, promote weight loss, and increase libido. Modern research suggests moringa can help lower cholesterol,
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EASY COOKER CHOLE MASALA Chana masala, also known as channay, chole masala, chhole masala, chole or chholay, is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana or kala chana. INGREDIENTS Chickpeas /kabuli chana 250 gms (Soak it in normal water for 7-8 hours or overnight) Chopped
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UKHDICHI CHOCOLATE MODAK / STEAMED CHOCOLATE MODAK / SWEET CHOCOLATE RICE FLOUR DUMPLINGS. BY SHWETA GALINDE FOR THE COVERING INGREDIENT METHOD Sieve the rice flour + cocoa powder together . Boil the water with ghee and salt in a
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STEAMED WHEAT FLOUR MODAK / GAVHACHE UKDICHE MODAK /KANKICHE MODAK / BY GEETA KHOSTI Modak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion. Modak is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog/ Prasad to Lord
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KADAPPA RECIPE / KUMBAKONAM KADAPPA / SIDE DISH FOR IDLI AND DOSA Kumbakonam Kadappa is a classic recipe made in theThanjavur region. It has a perfect blend of the Maratha influence with the South. The Chola kingdom that stretched till Maldives and Indonesia influenced the food and cooking style. It is said that in a Sangam
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BENGALI CHOLAR DAL RECIPE RECIPE COURTESY – KUSUM UMASHAKAR Cholar Dal is a traditional Bengali dish prepared from Chana Dal, ghee, coconut and other spices and is best paired with luchi or steamed rice. The dal is slightly sweet and fragrant due to the addition of whole spices or garam masala like bay leaf, cloves, cinnamon and cardamom. Unlike many other
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THUMM PATATA SINDHI RECIPE / GARLIC GREENS OR GARLIC CHIVES AND POTATO SABJI / LAHSUN PATTE AUR ALOO KI SABJI / THOOM WARA ALOO BY DISHA LAHORI Green Garlic (hara lahsun) : The most peculiar benefit of green garlic is due to its active ingredient, allicin. This works as a powerful antioxidant to boost your immune
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JAISALMERI CHANA / KALE CHANE KI KADHI / DAHI WALE KALE CHANE BY DISHA LAHORI Jaisalmeri Chana is a simple, traditional dish from Jaisalmer, Rajasthan which is made by simmering black chickpeas with spices and curd. Here is a traditional recipe to make Jaisalmeri Chana. Jaisalmeri Chana is a simple, traditional dish from Jaisalmer, Rajasthan which
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PANI PURI / GOLGAPPAS /PUCHKAS INGREDIENTS Pani puri ka puri as required [20 or 30 ] Ragda stuffing or any other stuffing Sweet chutney Theeki pani PURI RECIPE – Puri recipehttps://maryzkitchen.com/puri-pani-puri/ https://maryzkitchen.com/how-to-make-puri-for-pani-puri/ RAGDA STUFFING INGREDIENTS White
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PANI PURI KA PURI / GOLGAPPA KA PURI INGREDIENTS Rava or sooji [ not roasted ] – 1/4 cup Maida – 1 tbsp Boiled water – 2 tbsp Oil for deep frying Small round mould or any lid to cut METHOD Mix rava + maida and knead it into a stiff dough with warm water.
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AUTHENTIC ANARSA RECIPE / TRADITIONAL ANARSA RECIPE By SHWETA GALINDE An anarsa is an Indian rice-based biscuit commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery, rice, poppy seed and ghee. INGREDIENTS PREPARATION Clean and wash the rice 2 to 3 times Soak
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HOW TO MAKE PURI FOR PANI PURI / PURI RECIPE FOR PANI PURI / POORI RECIPE FOR PAANI POORI / GOLGAPP PURI / CRISPY PUCHKA / CRISPY PURI FOR PANI PURI / SOOJI PURI FOR PANI PURI BY RUCHITA CHAUHAN INGREDIENTS [ 50 puris ] Regular sooji / rava – 1/2 cup Warm water
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DAMTAYACHE LADOO / BESAN CHURMA LADOO . BY SHWETA GALINDE INGREDIENTS Besan – 250 gms [use coarse ] Sugar – 200 gms or 250 gms as per taste Ghee for deep frying – 1 cup Ghee for syrup – 2 tbsp Cardamom pwdr – ½ tsp Orange food colour – a pinch [ optional ]
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AUTHENTIC FRIED MODAK / TALNICHE MODAK RECIPE BY SONALI N GHOLAPModak can be made in various ways. You can make flavorful Steamed wheat flour Modak on any festive or special occasion. Modak is a special delicacy from Maharashtra you can make it anytime. Offer it as a bhog/ Prasad to Lord Ganesha.Modak is the favourite
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MAHARASHTRIAN SPECIAL PURANCHE DINDHE / DIND RECIPE BY SHWETA GALINDE INGREDIENTS FOR COVERING PREPARATION OF PURAN /STUFFING . Clean ,wash ,rinse and soak the chana dal overnight or min 3 to 4 hrs. Next day pressure cook it with 1 cup water + 1 tsp oil . Pressure cook upto 3 or 4 whistles till
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MOTICHOOR LADOO PARATHAS /SWEET BOONDI PARATHAS / BOONDI LADOO PARATHA INGREDIENTS PREPARATION Mix wheat flour + salt + oil + water and make a soft dough and keep aside for sometime. Ladoos should be at room temperature . METHOD Divide the dough into equal balls.Size little bigger than the ladoos Roll the dough into small
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AUTHENTIC PUNJABI CHOLE INGREDIENTS Chickpeas /kabuli chana – 2 cup Onion – 2 finely chopped Tomato – 2 pureed Tea leaves bag – 2 or 3 OR 3 tsp tea leaves tied in a muslin cloth Oil – 1 or 2 tbsp Bay leaf – 2 Clove – 4 Green cardamom – 3 Jeera –
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MATAR KARANJI / GUJIYA / LILA VATANA NA GHUGRA /MATAR GHUGRA Recipe courtesy – Manjari Sanghrajka INGREDIENTS FOR COVERING METHOD Take the flour + salt + hot oil/ghee in a plate and mix well. Start kneading by adding enough water. Knead it into a firm dough . Cover with a damp cloth and keep aside for 30 mins or more. INGREDIENTS FOR STUFFING
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INSTANT GARLIC CHUTNEY FOR CHAAT ITEMS / LASOON KI CHUTNEY INGREDIENTS Dry Red chilli – 20 Garlic – 10 clove Salt to taste METHOD Boil the red chilli for 5 mins . Allow it to cool . Strain and remove it . Transfer to the mixie jar. Add the garlic + salt and grind to
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SOOKHA KALA CHANA / PRASAD WALI KALA CHANA / ASHTAMI PRASAD INGREDIENTS *** If you don’t have Everest chole masala then make spice pwdr at home – PREPARATION *** My way of pressure cooking chole /chanas /mutton – pressure cook first on high till first whistle,then lower the fame and cook for 10 mins. METHOD
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CRISPY CHIROTE / FLOWER CHIROTE Made by – SHWETA GALINDE Chiroti is a delicacy predominantly served in Karnataka and Maharashtra. It is also famous in parts of Telangana state. Specially in the districts of Nalgonda. Here it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a
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BEETROOT PARATHA INGREDIENTS Wheat flour – 2 or 2 1/2 cup Grated beetroot – 1 cup Finely chopped coriander leaves – 1/4 cup Green chilli ginger garlic paste– 1 tsp Chaat masala – 1/2 tsp Besan – 1 tbsp [optional] Jeera pwdr – 1/2 tsp Garam masala pwdr – 1/4 tsp Salt to taste Oil
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TIL GUL POLI BY SHWETA GALINDE INGREDIENTS 1 1/2 cup – Maida Salt to knead the dough 1 cup – jaggery 1 cup – chana dal flour / besan 1/2 cup – til /white sesame seeds 1/2 cup – peanuts 1/2 cup – dry coconut 1 tsp – cardamom powder 2 or 3 tbsp hot oil to
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