? Matar with wheat Kulcha ? Matar Kulcha is one of the most popular street foods that can be seen in every other corner of Delhi. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it, there is absolutely no way you would want to stop. This roadside chole kulche is everything you have always wanted in your favourite chaat. White peas or safed matar are used in many street food recipes. Mumbai’s popular street food Ragda Pattice also involves white peas curry. Today I made wheat Kulcha. For Kulcha– Ingredients: 2 cup Wheat Flour (Atta) 1/2 cup Curd 1 teaspoon Baking powder 1/4 teaspoon Baking Soda 1/3 cup milk at room temperature Coriander leaves as required Onion seeds as required Salt to taste 1 tsp oil 2 tbsp butter for cooking kulcha Method: Knead a soft and pliable dough by mixing all the ingredients mentioned above except coriander leaves and onion seeds. Cover and let it sit in a warm place for 2-3 hour. After an hour, roll and shape out the dough into a small disc shape. Sprinkle some coriander leaves and onion seeds at the centre. Gently press them well. Transfer it to a hot griddle. Turn and cook from other side by applying some butter. Cook evenly from both the sides till evenly brown.. And serve hot with matar or any gravy of your choice. Matar Recipe– Dry mattar (Dry yellow peas)– 2 cups (soaked in water for 8 hrs) Tomatoes – 1 (chopped) Cumin seeds – 1 tsp Onion – 1 big(chopped) Green chillies – 2-3(chopped) Chat masala powder–1 tsp Ginger- garlic paste – 1 tsp kitchen king masala powder–1/2 tsp Turmeric powder – ½ tsp Roasted Cumin powder – ¼ tsp Red Chilli powder – ¼ tsp Garam masala – 1 tsp Salt to taste Oil – 2 tbsp Coriander leaves – for garnishing Mathod_ Wash and soak dried peas over night, rinse 3-4 times in water and pressure cook with water and salt for 3 whilstles. Now heat 2 tbsp oil in a pan and add cumin seeds and let it splutter. After the cumin seeds splutter add the onion, saute few minutes. Now add green chillies and ginger-garlic paste. Saute for 2 minutes. Now add the tomatoes and mix well. To this add the turmeric powder, roasted cumin powder, red chilli powder, kitchen king masala powder, chat masala powder and salt and saute for 3 minutes till the masala is well cooked. Add the cooked peas to this masala ,mix well and add water for the gravy. Let the water come to a boil. Cook till the right consistency of the gravy is achieved. Lastly, add garam masala powder and mix well. Garnish with chopped onions,chopped green chillies and chopped coriander leaves. Serve hot with puris or rotis. Follow me for more updates on homemade foods @uzmaseasyrecipes @uzmaseasyrecipes Use #uzmaseasyrecipes n #uzmaseasyrecipe to share your food pictures with me and get featured #matarkulcha #delhifood #northindianfood #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #northindianstreetfood #foodiesofinstagram #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala

? Marble Cake in making ? #cake #marblecake #egglesscake #uzmaseasyrecipes #cakeart #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Sabudana khichdi ? Sabudana or sago khichdi is the easy and healthy breakfast recipe prepared with sabudana or sago along with roasted and ground peanuts, and potatoes. This recipe is mostly prepared during a festive occasion or during fasting in Navratri or Mahashivratri. This easy and delicious recipe is completely vegan and also the gluten-free recipe. Sabudana khichdi is mostly consumed in Nothern and Western Indian states – Maharashtra, Gujarat, Rajasthan and also Uttar Pradesh. Sabudana khichdi is usually flavoured with roasted peanuts, lots of cumin in tempering, chillies and curry leaves. If ur not eating in fast u can also add some vegetables to make more healthy and yummy. Ingredients– 1 cup sabudana / sago 11/2 cup water 2 tbsp ghee / vegetable oil 1 tsp cumin seeds 1/2 cup broken raw peanut 3 green chilli slit ½ boiled potato chopped ( optional ) 1 tsp lemon juice 2 tbsp coriander leaves finely chopped Rock salt/sendha namak to taste Method– In a large bowl take 1 cup sabudana and soak with 1 1/2_2 cups water for 3 hours. Roast the peanuts on medium heat, until they r lightly brown. let it cool down and then grind to coarse powder. Heat 2 tbsp ghee in a kadai. Add jeera, after seeds crack add slit green chilli, and boiled and chopped potato. saute for 2 minutes. Add peanut powder and roast for few seconds. Now add soaked sabudana and stir fry for 3_4 minutes. Add salt and combine well making sure not to mash the sabudana. cover and simmer for 3 minutes or until sabudana gets cooked well. sabudana has cooked completely indicated by the pearls turning translucent. Add coriander leaves and lemon juice. mix well. Serve hot. #sabudanakhichdi #khichdi #sagorecipes #uzmaseasyrecipes #vratkakhana #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Bedmi Puri/Kachori with spicy aaloo ki Sabzi ? Bedmi Puri is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh(specially in Agra, Mathura, Banaras). It is paired with rasedar aloo ki sabzi. Bedmi puri also popularly known as Bedmi Kachori, Urad dal Kachori. Ingredients for the Bedmi Puri 2 Cups whole wheat flour (atta) ½ cup semolina (suji/ rava) 1 cup split black gram skinless (dhuli urad dal) soaked overnight and drained 3 tablespoons oil ½ teaspoon asafoetida ( Hing) 2 tablespoons ginger-green chilli paste 1 teaspoon Kashmiri red chilli powder 1 tablespoon coriander ( dhania) powder 1 teaspoon roasted cumin ( jeera) powder 2 teaspoons fennel (saunf) powder ½ teaspoon garam masala powder ¼ teaspoon dried Mango powder ( Amchur) Salt to taste Coriander ( dhania) finely chopped Oil to deep fry Method– Making Of the Bedmi Puris Grind the drained black gram (urad dal) to a coarse paste with 2 tablespoons water. Heat 2 tablespoons oil in a non-stick pan. Then add the asafoetida and sauté for 30 seconds. Next , put the ginger-green chili paste, chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder, dried mango powder and salt and mix well. Add the dal paste and mix well and saute for 2-3 minutes. Add coriander leaves and mix. Remove from heat, transfer into a large plate and set aside to cool. For the dough In a bowl add wheat flour, semolina and 1tablespoon oil and knead into a semi-stiff dough. Roll puris, fill stuffing into it and fold like kachori. Deep fry in hot oil at medium flame till golden brown.. Place them on tissue papers to drain off the excess oil. Serve hot with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast. For Aalu ki sabzi Ingredients– 4 Medium sized potato 1/2 teaspoon asafoetida (hing) 1 tsp roasted cumin seeds (crushed) 1/2 tsp roasted coriander seeds (crushed) 1/2 tsp roasted fennel seeds (crushed) 1/2 tsp red chili powder 2 Dry red chilies 1 tsp ginger-green chilli paste 1 tsp Kashmiri red chilli powder 1/4 tsp turmeric powder 1/2 cups fresh tomato puree 1 tsp dried mango powder (amchur) 1100 gram Paneer 1 tsp kasuri methi Salt to taste 3 tbsp oil 2 Cups water Method– First of all boil potatoes in a pressure cooker. Let the pressure releases on it own. Peel them and crush them using your hand. Make tomato puree and keep it ready. Now heat a kadhai on medium flame. Once hot enough add hing, dry red chili, crushed cumin, coriander and fennel seed. Let them crackle. Add ginger green chilie paste and cook for 10-20 seconds. To this add tomato puree. Cook this until it starts leaving oil on the sides. It takes 6-7 minutes, once puree is cooked add kashmiri red chili powder, turmeric powder, dry mango powder and salt. Mix well. Finally, add crushed potato, paneer and water. simmer it for 5-7 minutes. Add chopped green corinader and cook further for 5 more minutes. By now gravy will thicken. Bedmi aloo sabji is ready to serve. #bedmipuri #bedmipoori #aalookisabzi #purisabji #upfood #homemadefood #mumbaifoodblogger #foodmaniacindia #uzmaseasyrecipes #uttarpradesh #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #upfoodtalk #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala

?? Chicken Hara Bhara Kabab ?? Ingredients_ 1/2 kg boneless chicken cubes 1/2 cup Coriander leaves ½ Cup mint leaves 1 Cup Spinach blanched 3–4 Green chilies 1 tsp Garam masala powder 1 tsp Red chili powder) 1 tsp Salt or to taste 1 tsp Anardana powder 1/2 tsp Turmeric powder 1 tbsp Ginger garlic paste 2 Bread slices 2–3 tbsp milk Oil for frying Method– In food chopper, add all the ingredients into a blender, except oil. Grind until well combined. Put the paste into a mixing bowl. Grease your hands. Shape the mixture into patties. Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don’t overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches. Serve these hara bhara chicken kebabs with coriander chutney/ketchup, onion rings and lemon wedges. #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #uzmaseasyrecipes #harabharakabab #chickenkabab #worldfoodday #kabab #chickenrecipes #chicken #homemadefood #mumbaifoodblogger #foodmaniacindia #southindianstreetfood #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie

❤️ Idli Sambhar ❤️ Idli is a popular South Indian dish which is loved and relished across the country. It is a typical dish made from batter prepared from rice, urad dal, Bengal daal, and a few other kinds of cereal as well. Nowadays, people prefer making idlis from Semolina (Rava) as they also taste unique and delicious. This idli sambar is also one of the best tiffin sambar recipe. This hotel style sambar was damn good with idli. And also idli sambar and vada sambar are all time favorite at home. Not to forget our love for dosa too. #uzmaseasyrecipes #idlisambhar #streefood #heartshape #southindianfood #southindianstreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #southindianfoodlove #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #southindianrecipes #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #foodstyling #foodiesofcreatorshala #creatorshala #foodbloggersofinstagram #streetfood #foodbloggersofcreatorshala #creatorshala

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