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Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking

Hey Foodies,

Today’s recipe is of Aloo Pyaz ki Kachori. This is one of the most popular street snack and it’s lip smacking yummy and full of flavour. Whether you are expecting guest or just want to indulge in some hot kachori’s in the rainy season, this is what will give you complete satisfaction. Made with loads of fragrant spice blend, besan, potatoes and onions. Filled in soft rolled out dough and flattened with you delicate hands. Twice fried until puffy and golden in colour. Served with sweet banana, dates and tamarind chutney. It’s mouth watering, try this tangy, spicy, crunchy kachori today.

Recipe below!

 

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Eggless Bhurji Recipe – Tasty Veg Scrambled Anda Burji with No Eggs – CookingShooking

Hey Foodies,

Here’s a recipe for all our vegetarian lovers. Every time we pass buy a street shop, making egg bhurji, the aroma just leaves a craving for something similar. I am sure all the vegetarian lovers would wish if there was a recipe similar to that, well don’t look any further. Here is a recipe made plainly with besan and maida, cooked with lots of aromatic masala and spices and scrambled. And voila what do you get Eggless Bhurji homemade. Try making it and Enjoy!!!

Recipe below!

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Pesarattu Recipe – Crispy and Healthier No Fermentation Moong Dal Dosa – CookingShooking

Hey Foodies,

Let go green today at breakfast, I mean let’s make a gluten free and healthier version of the dosa. A signatory breakfast from the region of Andhra Pradesh the ever so famous Pesarattu Dosa or whole Green Gram / Sabut Moong Dosa, The uniqueness of this dosa is, it’s made with green moong dal, which does not need any fermentation and is quick to make. This dosa is most commonly eaten at breakfast and because you do not have to ferment the batter, we can soak the grain, grind it and prepare quickly. Crispy Pesarattu Dosa filled with your choice of filling and served with allam chutney and korma. Sounds delicious, perfect way to begin your day. Let’s start!

Recipe below!

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Mysore Bonda Recipe – Bajji Preparation in South Indian Style – CookingShooking

Hey Foodies,

Mysore bonda as the name says is a popular snack recipe from Mysore. They are deep batter fried bajji or commonly known as bonda’s, made mostly with urad dal, but this recipe is made with yogurt and rice flour. It is a very famous vegetarian snack which is super scrumptious and easy to make in a jiffy. You can serve it at breakfast or serve it as a snack. Here is a quick recipe of Mysore bonda.

Recipe below!

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Irani Chai Recipe – How to make Hyderabadi Dum Tea

Hey Foodies,

Irani Café Culture in India, be it Mumbai, Hyderabad or Pune, has changed over the past decades, but if you are a kid born in the 90’s or earlier, then you must have grown up hearing about the famous Irani Café and their signature Irani Chai. Mind you it’s not any Chai; it’s a slow cooked tea which is simmered for forty minutes. The deep flavor of the tea and the creaminess of the milk will make you wanting for more. Try our recipe and I assure you, it’s worth the wait and you won’t be disappointed.

Recipe below!

 

 

 

 

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Try this to lose weight – 10 kg

Hey Foodies,

Breakfast is the first meal of the day and it’s important to kick start your day with a healthy meal, so let’s make Oats Chana Chilla. Quick savory pancakes, made with oats and chana, pan-fried in coconut oil. This super healthy breakfast recipe is also good for weight watchers. Oats and Chana is packed with vital nutrients and is recommended for regular consumption, so let’s stay fit and eat healthy.

Recipe below!

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Tandoori Dhokla Recipe – Instant Spongy Nylon Khaman without ENO – CookingShooking

Hey Foodies,

Dhokla is a specialty snack of Gujarat; but now easily available in all parts of India. Dhokla is a savory steamed light, airy and spongy snack similar to a cake. It is made with besan which is the main ingredient along with some baking powder, which plays an important role in puffing up the dhokla. It is then steamed and then tossed is a mustard seeds tadka. Well this was the traditional description, in today’s recipe we have gone a step further and given it a twist. We have marinated the steamed dhokla into a delicious spicy yougurt base tandoori masala, and then tossed it in a pan. Yummy and super easy to make. Let’s get started!

Recipe below!

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Veg Grill Sandwich Recipe – Quick & Easy Indian Snack Street Style

Hey Foodies,

We all love Grill Sandwiches, specially the ones from those street vendors..

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Making the same at home is even easier, and even yummier! And you have the freedom of making the way you like it, Here’s some veg grill sandwiches for you without Onion & Garlic 🙂

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[widget id=”text-5″]
Veg Grill Sandwich Recipe - Quick & Easy Indian Snack Street Style
 
Ingredients
  • Bread Slices - 6
  • Cheese Cubes - 2
  • Boiled Potato : 1 [Slices]
  • Tomato : 1 [Slices]
  • Capsicum : ¼ [Julienne]
  • Cucumber : ½ [Slices]
  • Butter : As req.
  • Green Chutney : As req.
  • Tomato Ketchup / Tamarind Chutney : As req.
  • Salt : To Taste
  • Chat Masala : To Taste
Instructions
  1. Start by preheating the Sandwich Griller.
  2. Spread Butter in the Bread, One bread with butter on both sides(goes in center), and two breads with butter in one side(remains up & down).
  3. Smear Green Chutney in one of the bread(butter side down, then sliced boiled potato, and juliennes of bell pepper. Sprinkle salt and generous amount of chat masala. Then grate some cheese.
  4. Then spread tomato ketchup in one side and gr chutney in the other side over the buttered bread. Keep the bread over the cheese, then place sliced tomato and cucumber.
  5. Sprinkle Salt and Generous amount of chat masala, Grate cheese on top. Spread tomato ketchup in another bread and place it over the cheese(butter side up).
  6. Make one more similarly, and keep the sandwiches to grill in the griller until golden, take out using a tong optionally smear a touch of butter and sprinkle some chat masala. Cut into two and ENJOY! 🙂
Notes
Instead of Tomato Ketchup, tamarind chutney can be used OR a mix of coriander chutney, tamarind chutney and tomato ketchup! 🙂
Instead of cheese cubes, cheese slices can be used and its more awesome. I was out of cheese slices that day, so used cubes! 🙂
Green Chutney : Take One bunch of coriander and ½ bunch of mint, 1 Tsp Lemon Juice, ¼ tsp salt, ½ tsp black salt, ½ tsp cumin seeds, ¼ tsp sugar, 1 or 2 green chili. Using minimal amount of water, make a thick paste. Transfer to a bowl, and add almost the same amount of smooth yogurt and whisk. Use as desired.

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These are a delight, gets ready fast, is super delicious and makes you want more and more! 🙂 So, do try this and let me know how do you like them.. That’s all for today..

Thanks!

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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe

Hey Foodies,

We love Moong Dal ke Cheela, and we love Dosas.. Have you tried something in between?

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Here’s adai for you all, which is a awesome snack recipe from South India.. Well, not only snacks this is a perfect dish to pack in your lil one’s lunch box! One of my friend used to bring these almost daily and while it was a regular in his home it was something new for me and a few of my friends and we used to enjoy these..

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These are a little different than Dosas and pretty close to Moong Dal ke cheele.. But has its own uniqueness, rich in protein and healthy! So, let’s get into the easy recipe which requires no fermentation! Kind of instant dosas or crepes, which everyone would enjoy!

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[widget id=”text-5″]
Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe
 
Ingredients
  • Rice - 1 Cup
  • Skinless Black Gram / Urad Dal - ¼ Cup
  • Split Bengal Gram / Chana Dal - ¼ Cup
  • Split Pigeon Peas / Tuvar Dal - ⅛ Cup
  • Skinless Split Green Gram / Moong Dal - ⅛ Cup
  • Dried Red Chilies - 6-8
  • Asafoetida / Hing - ¼ Tsp
  • Curry Leaves - Few
  • Cumin Seeds - ½ Tsp
  • Salt - To Taste
  • Oil - As required
Instructions
  1. In a bowl, add the rice, and all the dals. Add water and wash-rinse twice.
  2. Then add the chilis, curry leaves, cumin seeds and hing. Add 2½ cups of water and let it soak for a minimum of 2-3 hours.
  3. After it has been soaked, blend to a kind of coarse paste. Transfer to a bowl, add salt and mix well.
  4. Heat a tawa, smear a lil bit of oil and remove off the excess using a tissue/cloth. Spread a ladle full of batter and make a adai somewhere between a thickness of a uttapam and a dosa.
  5. Cook in medium flame, once the top dries a little smear oil in the sides and cook till the edges are brown. Using a turner take the adai off the pan and serve! Tastes best with some onion chutney to me 🙂

Now, whether you enjoy these as a snack or in breakfast or pack it in your lunch box this is an fantastic snack! This comes down to be the last recipe for the amusing 2014 year.. Thanks for lot for being with me all the time, Do watch the lookback video on our Channel 🙂 All the best for the New Year, may god bless you with happiness, peace, health, prosperity, success and all you desire for 🙂 Wishing you a very Happy and Delicious New Year 🙂

That’s it for this year, See you next year with more lipsmacking dishes 🙂

 

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking

Hey Foodies,

I had made some Ladi Pav which were feather soft and totally amazing sometime back, and many of you liked them, tried and said its awesome!

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So, Today, I’m going to show how to make some Stuffed Buns.. Well, Yesss these are with the same texture, with a surprise inside kind of feel! Delicious Vegetable Filling filled inside of these feather soft pavs is a delight! Watch the video to the see same awesome texture 🙂

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Whenever, I ask my parents or my sissy what would you like to have or when someone comes and I’m in charge to make some stuff, They say “Wo stuffed wala pav..” It is such a thing that, once you have one can’t stop and keep craving for more.. Not only the texture of it, the filling is special as well! So, why wait? Let’s dig right into its recipe which is quite time consuming but is exceptionally worth the effort!

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Video Recipe :

Text Recipe:

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 1 Cup / 125g
  • Milk - ⅓ Cup + 1½ TBSP / 95 Ml Appx.
  • Sugar - ½ Tbsp / 7.5g
  • Instant Yeast - 1 Tsp / 4g
  • Salt - ½ Tsp / 2.5g
  • Milk Powder - 1 Tbsp / 9g
  • Hudson Canola Oil - 1 Tbsp / 15ml
  • More Flour for dusting.
  • Sesame Seeds : As required
  • Milk & Butter : For Brushing
  • For the Stuffing : Onions : ½ Cup [Roughly Chopped]
  • Carrots : ¼ Cup [Roughly Chopped]
  • Peas : ¼ Cup [Roughly Chopped]
  • Corn : ¼ Cup [Roughly Chopped]
  • Potatoes : ¼ Cup [Roughly Chopped]
  • French Beans : ¼ Cup [Roughly Chopped]
  • Green Chili - 1 Tsp
  • Garlic - ½ Tsp
  • Kasoori Methi - 1 Tsp
  • Cumin Seeds - ½ Tsp
  • Hudson Canola Oil - Little Less than 1 Tbsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp
  • Chat Masala - ½ Tsp
  • Black pepper : ¼ Tsp
  • Garam Masala - 1 Pinch
  • Sugar : ½ Tsp
  • Vinegar : Less than ¼ Tsp
  • Salt - To Taste
Instructions
  1. Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
  2. Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
  3. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
  4. Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
  5. Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
  6. Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
  7. For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
  8. Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
  9. Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
  10. Once the veggies are done, switch off the flame and add the vinegar, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
  11. Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
  12. Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
  13. Keep a good tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
  14. Grease a 6" Round Cake Tin/or a steel/aluminum container of such size with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
  15. Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
  16. Preheat your oven to 200 C.
  17. Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
  18. Take them out, brush with butter. And let them rest for a minimum of 15 mins.
  19. Loosen the edges, and take the buns out, ENJOY 🙂
Notes
You can also make these a night before and pack as a lunch next morning 🙂
Feel free to add more or less or any veggie that you wish for. You can skip the onion and garlic if you wish to 🙂
Sometimes, the flour absorbs more moisture and sometimes less.. That is because of the protein level of the flour.. So, add the 95 milliliters of the milk at the first, if it forms into a pasty kind of dough, Great! Otherwise add more milk to make it pasty and sticky 🙂

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Right out of the oven!
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Look, Look at the filling.. Doesn’t it tempt you? Try it once and you’d be drooling over them! 😀

These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls 😀

That’s all for today, Thanks 🙂

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