? 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

? Kadhai Chicken ? Kadai chicken/Punjabi kadai chicken is a very popular North Indian chicken curry preparation, especially in restaurants. Chicken karahi is very popular in Pakistan. The word kadai in Hindi means Wok. In homes and restaurants, an Indian wok is used to cook kadai chicken. Kadai chicken is cooked with freshly roasted ground spices in onion and tomato mixture, with kasuri methi, ginger julienne, which make this curry different from others. This spicy curry goes well with naan or any other Indian bread. INGREDIENTS: 1-kilogram chicken cut into small pieces 2 medium size onion finely chopped 2 medium ripe tomatoes (peeled & finely chopped) 1 tbsp ginger garlic paste 3 tbsp curd whisked in a bowl 1/4 cup julienned ginger (thinly sliced) 2 green chilies chopped 1 tsp cumin seeds 2 bay leaves 1 black cardamom 2 green cardamom 1 tsp kashmiri red chili powder 1/4 tsp garam masala powder 1/4 tsp turmeric powder 1 tbsp kasuri methi 19 tbsp Oil 1 teaspoon salt For Kadhai Masala: 2 tsp Coriander Seeds 1 tsp Cumin Seeds 1 tsp Fennel seeds 1 tsp Peppercorns 3 Whole Red Chillies For garnish: 1 tablespoon ginger juliennes 1 green chili sliced 1/4 cup chopped coriander leaves Method: Heat a small pan and dry roast 2 tsp coriander seeds,1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp peppercorns and 3 red chillies. Cool and roughly crush them (not a fine powder). Take a kadai or wok, add oil, when hot add whole spices cumin seeds, bay leaf and black and green cardamom; let it sizzle for 15 seconds. Add onion, suate for few minutes until light golden brown. Add chicken, frt for few minutes, until light brown colour comes. Add roasted kadai masala, kashmiri red chilli powder, turmeric powder, stir on low flame for 2minutes. Add chopped tomatoes, mix well and cook on high flame for 3 to 4minutes, keep stirring. Add water 1/2cup (100ml) and cook for 4 to 5minutes until curry has left oil in the corner sides. Add green chillies, ginger juliennes, kasuri methi, mix well, cook on medium flame 3 to 4minutes by closing the lid, in between keep stirring. Add curd, garam masala on low flame, so that curd does not curdle and split, cook for 2minutes, then raise the flame to medium to high flame 5minutes, keep stirring until it leaves oil in the corner sides again. Your kadhai Chicken is ready to serve. Serve the dish by garnishing with ginger juliennes, chopped green chilies and chopped coriander leaves. Serve with any pulao, roti or naan. Enjoy #kadhaichicken #chickenrecipes #chicken #northindianfood #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodpresentation #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #artofplating #foodart #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #uzmaseasyrecipes #creatorshala #foodiesofcreatorshala #foodiesofinstagram #foodbloggersofcreatorshala #foodstyling #foodbloggersofinstagram #foodphotography

Happy #internationalcoffeeday International Coffee Day 2020 is celebrated on the 1st of October each year. International Coffee Day is observed to recognize the efforts of millions of farmers whose livelihood depends on this aromatic crop. International Coffee Day provides an opportunity for all coffee lovers to share their love for the beverage. International Coffee Organisation (ICO) declared and organized the first world coffee day in 2015 in Milan. The COVID-19 pandemic has reshaped life as we know it. Many of us are staying home, avoiding people on the street and changing daily habits, like going to school or work, went restaurant for coffee with ours friends, parties or any occasion etc in ways we never imagined. While we are changing old behaviours, there are new routines we need to adopt. First and foremost is the habit of wearing a mask or face covering whenever we are in a public space. So aaj meri r hum sab ki kahani yahi ho gayi hai ki we have to stay home, wear Mask ? if we are going outside, n if we are craving for coffee ☕ ...then khud se banao r khud hi peeo ? #uzmaseasyrecipes #foodiesofcreatorshala #foodiesofinstagram #foodart #coffeeart #coffeeday #coffeelover #wearmask #mumbaifood #mumbaistreetfood #coronamessage #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #Covid_19 #foodmaniacindia #delhifoodie

❤️? Rice flour Colourful Cheelas ?❤️ I presented Cheelas in flower shape with green chutney leaves The way you present your food is what tempts customers to try a dish. We eat with our senses: what we see, smell, and feel. And in the age of Instagrammers and food bloggers, food plating and presentation matters more than ever.  #uzmaseasyrecipes #creatorshala #cheela #foodart #foodstyling #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #foodphotography #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #foodstylist #foodiesofinstagram #foodiesofcreatorshala #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #foodbloggerofinstagram #foodbloggerofcreatorshala