SINDHI STYLE ALOO FRY BY DISHA LAHORI Potatoes are the most versatile and easiest to cook vegetable. Sindhi-style potato fries. It is fried crispy potatoes seasoned with spices. Potatoes are cooked this way in every sindhi household. It can be teamed up with dal-rice, khichdi and sweet semiya/vermicelli etc. INGREDIENTS 2 big Potatoes 1/2 tsp Turmeric
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CHOW CHOW COCONUT GRAVY Kuzhambu is one of the commonly made Kuzhambu in Tamil Nadu. In Arachu Vitta Kuzhambu, we grind the fresh masala and add to the Kuzhambu instead of the instant Sambar / Chilli powder. This gives us good flavour and taste. Made with fresh ground spices without any cooked dal added to it,
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BENGALI POSTO BORA / KHUS KHUS VADA / POPPY SEEDS FRITTERS BY KUSUM UMASHANKAR Posto / Khus khus / Poppy seeds is an absolute favourite among Bengalis. Postor Bora is one ancient recipe which has maintained its presence remarkably in Bong kitchens for decades. It is a very simple and easy recipe which can produce a
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PALAK PANEER STUFFED PARATHA GREEN PALAK DOUGH INGREDIENTS Wheat flour 3 cup Palak – 3 cup Green chilli – 2 Oil – 3 tsp for kneading Ginger garlic paste – 1 tsp Salt to taste Til – 2 tbsp. Ajwain – 1 tsp [ optional ] Water to knead the dough as required
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DIFFERENT TYPE OF STUFFED PARATHAS BY SUSHMA HITEN Stuffed paranthas are Indian flat bread that are shallow fried on a griddle with clarified butter or oil. There are plan paranthas or the above mentioned stuffed paranthas, these stuffing could be really traditional like potatoes, cottage cheese, cauliflower, radishes or pretty innovative and new age like
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BEANS CARROT PORIYAL / BEANS CARROT STIR FRY / BEANS CARROT THORAN INGREDIENTS Carrots finely chopped – ½ cup Beans chopped – 1 cup Finely chopped onion – 1 Green chill chopped – 2 or as per taste Oil – 2 or 3 tsp Mustard seeds + urad dal – 1 tsp Curry leaves –
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INDORI POHA / STEAMED POHA / SOFT POHA INDORI POHA – are very soft in texture . It also remains soft after a long time . It has sweet ,spicy and tangy taste . They are served in Indore with jalebi . In this recipe we steam the poha . Jeeravan Masala gives it a
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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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AUTHENTIC TRADITIONA SINDHI KADHI CHAWAL BY DISHA LAHORI Kadhi Chaawaran or Sindhi Kadhi with rice is the most favorite dish of majority of Sindhis. Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices .It is a tangy accompaniment that tastes marvellous with steamed rice. *Besan kadhi is loaded with good bacteria, which is healthy for
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SIZZLERS RECIPE Recipe courtesy Rashmi Mahajan and Krupa Savla Sizzler is an open-roasted, grilled or shallow fried piece of meat/ chicken/ fish / vegetable patty, served with french fries, shredded cabbage, tomatoes, carrots, french beans etc . It is served on a metal or stone hot plate, kept on a wooden base. The word “sizzler”
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SABUDHANA WAFFLES /OIL FREE SABUDHANA VADA INGREDIENTS 3 potatoes [ boiled and mashed well ] 1 cup peppercorn size sabudana [ soaked for minimum 5 hrs or over night] 1/2 cup roasted peanut [ remove the skin and blend into coarse powder] 2 green chillies finely chopped. ½ cup finely chopped coriander leaves. Salt as
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PERFECT HOME MADE CRISPY FRENCH FRIES INGREDIENTS Large potatoes ablong shaped – 3 or 4 Salt – 1 tsp Oil for deep frying Dips or sauces to serve A bowl of chilled /cold water PREPARATION Wash and wipe the potatoes . First cut little round portion from the top ,bottom and sides – to get
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MIX VEGETABLES PANEER CHEESE PARATHAS INGREDIENTS PREPARATION METHOD Divide the dough into equal balls. Roll the dough into small circle and place enough of mixture in the centre.. Bring the edges of the dough together in the centre and pinch it. Flatten this ball and roll into thick parathas by dusting dry flour. Heat the
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PUMPKIN WITH COCONUT INGREDIENTS Pumpkin small cubes – 2 cup [ skinless and seedless ] Fresh coconut – ¼ cup Jeera – 1 tsp Shallots /small onions – 5 Red chilli – 2 Sambar pwdr – ½ tsp Oil – 1 tbsp Mustard seeds + urad dal – 2 tsp Turmeric pwdr – a generous
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DAHI RAGDA PURI INGREDIENTS AS REQUIRED PREPARATION Ragda – soak the white dried peas overnight and pressure cook it . Recipe – Ragda patties recipe Green chutney – 1 cup coriander leaves + ½ cup mint leaves + green chilli + tiny piece of ginger + 1 garlic + salt + sugar . Recipe –
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PARATHA WITH BATATA VADA STUFFING INGREDIENTS FOR THE STUFFING Potato – 4 big Oil – 1 tbsp Garlic + green chilli paste – 1 ½ tbsp or as per taste Turmeric pwdr – ½ tsp Asafoetida – a pinch Finely chopped coriander leaves – ½ cup or more Salt as per taste PREPARATION Pressure cook
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MINI TIFFIN SOUTHINDIAN BREAKFAST [ BRUNCH ] / SOUTHINDIAN BREAKFAST THAALI . Mini tiffins are served in hotels in Tamil Nadu.They are very popular . For mini tiffin make prepartions before. As we are making many items , make in less quantity. Batters for idli /dosa /vadas can be made before , also chopping of
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PANEER MASALA SANDWICH INGREDIENTS Paneer or Cottage cheese, crumbled or grated – 200 gms Onion – 1 medium, finely chopped. Tomatoes – 1 medium, finely chopped. Green chilly
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COOKING TIPS 1 – shared by whatsapp group members of ‘ COOK CLICK SHARE ‘ Buy small ,green and tender vegetables .Wash vegetables before chopping them..and always buy ripe fruits . While chopping veges chop it small to reduce cooking time
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WHAT TO COOK FOR BREAKFAST ? Breakfast is the important meal of the day .It is said we should have breakfast like a king. Breakfast gives the body
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SOOJI CHEESE CORN BALLS / SOOJI BOMB INGREDIENTS Rawa / sooji – ½ cup Water – 1cup + 2 tbsp [ we can also use milk instead of water ] Salt
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PANEER CHEESE BREAD ROLLS INGREDIENTS Bread slices as required – fresh and soft Scrambled paneer – 1
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MIRCHI KA SALAN / HYDERABADI MIRCHI KA SALAN INGREDIENTS Big green chilli – 10 [ not hot – thick and large ] Tamarind – marble size Mustard seeds – ½ tsp Kalonji –
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POORI RECIPE Puri is a
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IDLI CHAAT INGREDIENTS Mini idli OR chopped idlis – 8 pieces Papdi – 8 Curd – 3 tbsp + 1 tsp sugar Very finely chopped onion – 1 tbsp or as required Chilli pwdr – 1/8 tsp or a pinch to sprinkle Roasted jeera pwdr – as required Chaat masala – as required Masala chana
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STUFFED BUN / STUFFED BREAD INGREDIENTS Maida – 2 cup Warm water – 3/4 cup roughly depending on the flour quality Active dry yeast – 1tbsp Sugar
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ALOO CHAAT INGREDIENTS FOR FRIED ALOO Boiled potato –
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PAPDI CHAAT FOR PAPDI INGREDIENTS Maida – 1
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KHEEMA PARATHA INGREDIENTS Wheat flour – 1 ½ cup Oil to knead the
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ONION PARATHA INGREDIENTS Wheat flour –2 cup Oil to knead the dough –
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STUFFED ALOO CHEESE PARATHA INGREDIENTS Wheat flour – 1 ½ cup Oil to knead the dough –
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BARBEQUE NATION CRISPY CORN RECIPE / CRISPY CORN / CRISPY SWEET CORN RECIPE Corn has several health benefits. Because of the high fiber content, it can aid with digestion. It also contains valuable B vitamins, which are important to your overall health. Corn also provides
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MOOLI / RADISH KA PARATHA INGREDIENTS Wheat flour – 1 ½ cup Oil to knead
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PANEER PARATHA RECIPE INGREDIENTS NOTE – ADJUST MASALAS AS PER TASTE PREPARATION METHOD Divide the dough into equal balls. Make balls of the paneer mixture also of same as the size of the dough. Roll the dough into small circle and place the paneer mixture ball in the centre. Bring the edges of the
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HOW TO MAKE PUNJABI SAMOSA RECIPE /A1 SAMOSA RECIPE INGREDIENTS FOR COVERING METHOD Mix flour + ghee + ajwain + salt in a plate. Mix it well with your clean hands for sometime till crumbly. Add water little by little and knead it into a medium hard and firm dough [not soft pls] Cover dough
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BEETROOT CUTLET Beets are delicious and versatile, fitting well into a healthy and balanced
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PAV PAKORA CHAAT / BREAD PAKORA RECIPE /PAV KE PAKODE Pav stuffed with lip-smacking potato mixture, dipped in gram flour batter and deep fried to make one of its kinds of pakoda.Pav ke Pakode is a different and unique recipe where pakoras are made
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MUMBAI VADA PAV RECIPE Vada pav, alternatively spelt vada pao, wada pav, or wada pao, is a veg fast food dish native to the state of Mharashtra . The dish consists of a deep fried potato dumpling placed inside a bread
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RAGDA PATTIES RECIPE HOW TO MAKE THE PATTIES INGREDIENTS Potates – 5 medium size Corn flour – 3 tbsp
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DABELI / KACCHI DABELI RECIPE Dabeli, kutchi dabeli or double roti is a popular snack food of India,
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PERFECT SABUDANA VADA / SAGO FRITTERS RECIPE INGREDIENTS PREPARATION METHOD The sago would have puffed up and absorbed complete water. if there is any moisture ,then keep it in a strainer for some time. Take the mashed potatoes in a big plate.
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