? Chicken Sha Phaley ? This wonderful dish of Tibetan origin is literally heaven on your taste buds. Everyone loves bread, everyone loves meat, everyone loves the deep fried stuff, and Sha Phaley has all three. Bread stuffed with ground beef and cabbage made into semi circle or circle and then deep fried is everything that you need to know about this dish. Crispy on the outside and heavenly on the inside, this is what you get when you take the first bite into the golden semi circle. With different people having different demands a lot of variations have been done to the traditional dish, and people have readily accepted the addition of chicken, cheese and tofu to the stuffing. If you are a vegan even then, you can enjoy this delicacy with the tofu fillings. The Roll House in Gangtok is the best place to try one of these. Ingredients_ 250 grms minced chicken 1 tbsp ginger garlic paste or (finely chopped ginger garlic 1_1 tbsp) 2 onion finely chopped 2 tbsp chopped spring onions 2 tbsp coriander leaves finely chopped 2_3 green chillies finely chopped 1 tsp black pepper powder 1 tbsp soy sauce salt to taste For dough_ 4 cup all purpose flour water for kneading Salt to taste Method_ Prepare the Filling_ Heat oil in a pan, add onion and sauté till it turns translucent. Add ginger-garlic paste, and stir it well till the raw smell goes away. Add minced chicken, saute it well (it will turn like scrambled egg) and allow it to cook (if needed sprinkle some water). Once it is almost cooked, add black pepper powder, salt, soy sauce and saute few minutes. Now add Coriander leaves, chopped green chillies, chopped spring onions and mix well. Dough Preparation_ Start two hours before cooking Mix flour and water, forming a ball Knead at least 5 minutes until dough is smooth and flexible Place dough in a dish with a lid, or cover with plastic wrap. Let rest for 2 or more hours so that the dough will be softer when shaping the shapale. Roll out Dough_ Take the dough, and knead it again. Cut it into small pieces and make them into small balls. Dust the small dough balls in all-purpose flour. Roll all dough balls in circle shape (diameter of the circles is approximately 3.5 inches, or 8 centimeters.) Set the circles of dough aside. Fill and Shape the Shapale Place a heaping 3 tablespoon filling on one circle of dough, then place a second circle of dough on top of the first one. Pinch the edges flat together very firmly — going all around the circle. This is important as you don’t want the filling to come out. Then, start anywhere on the circle, fold over a small piece of the edge, and pinch it down, repeating this all around the circle. This results in a crimped, pretty edge. Keep the shapale you have finished on a lightly oiled flat dish or surface, to avoid the dough sticking on to the surface. If the shapale are going to be sitting for a long time, you can place a damp cloth over them to keep them from drying out. Heat sufficient oil in a pan and deep fry phaley on medium heat. Cook until golden brown on both sides, turning frequently. Serve hot with your favourite Sauce or chutney. #chicken #shaphaley #shabhaley #sikkimfood #nonveglover #nonvegrecipes #tibetanfood #spicy #streefood #streetfoodindia #streedfoodlovers #sikkim #nonveg #friedfood #foodforsoul #foodfest #delhifood #mumbaifood #mumbaifoodies #sikkimdiaries #nepalifood #sikkim #uzmaseasyrecipes #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala

#internationalteaday ☕ You cannot make everyone fall in love with you. You are not “Chai” Where there is tea, there is hope! Happy International Tea Day!! International Tea Day, which was always celebrated on December 15, has reportedly been changed to May 21, as the month of May happens to be the quality tea manufacturing season in most countries where tea is produced in excessive quantity. However, even though the date might have changed, it doesn't truly change the love tea-lovers have for the beverage. No matter what mood you might be in, no matter what life stage you might be in, no matter where you are residing, if there's one thing that can instantly lift up your spirit and make you feel rejuvenated, it has to be a cup of tea. #foodaddiction #uzmaseasyrecipe #internationalchaiday #chai #chailove #chailover #nationalteaday #chaitime #tealove #tealover #streetfoodindia #potd #streedfoodlovers #foodblogger #tea #shotoneplus #foodphotography #delhifood #mumbaifoodies #20likes #delhifoodies #kolkatafood #mumbaifood #foodiesofindia #desifood #foodmaniacindia

#internationalteaday ☕ International Tea Day is observed annually on December 15. It has been celebrated since 2005 in tea producing countries like Bangladesh, Sri Lanka, Nepal, Vietnam, Indonesia, Kenya, Malawi, Malaysia, Uganda, India and Tanzania.[1] International Tea Day aims to draw global attention of governments and citizens to the impact of the global tea trade on workers and growers, and has been linked to requests for price supports and fair trade. "Ye Chai☕ vhut hota hai yum, Jise pike log bhul jate hain apne Sare Gham" "Hi se Bye ke beech, Hoti hai CHAI Ghar ghar, Subah ki shuruaat Ek cup CHAI, Mantri se Santri Officer se Kramchari, Raja se Bhikhari Pite hain CHAI, Pilate hain CHAI KAM se thakan par, Refresh ka upaay, Ek pav CHAI, COFFEE sabke liye, Nahi hoti Kafi CHAI sulabh sabka, Priya Bhai Doodh paushtikta ka dammbh CHAI simple man ka dam Dhoop ya chhanv, Shahar ya ganv CHAI ka prabhav, Gar aayen Mehman... Swagat mein, Paroso Namkeen Mishthan Agar CHAI nahi... Mehman samjhe aadha samman CHAI hai samman ka saman CHAI ki Dukan par, Kya Ghareeb, kya Dhanwan Kya Piddi, kya Pahelwan Kya Kurrup, kya Roopwan Kya Anparh, kya vidwan Kya Hindu, kya Musalman SAB EK Saman CHAI HAI MAHAN" Via (Unknown) #foodaddiction #uzmaseasyrecipe #teaday #chai #chailove #chailover #nationalteaday #chaitime #tealove #tealover #streetfoodindia #potd #streedfoodlovers #eveningsnacks #brownfood #tea #shotoneplus #darkphotography #foodforsoul #foodfest #20likes #delhifood #kolkatafood #mumbaifood #sunday #foodphotography #creatorshala

? Rasgullah ? INGREDIENTS FOR CHENNA / PANEER: 1 litre milk, full cream cows milk 2 tbsp lemon juice FOR SUGAR SYRUP: 1½ cup sugar 8 cups water 1 tsp Rose water Method– CHENNA / PANEER RECIPE: In a thick bottomed pan add 1 litre milk. Stir occasionally and get to a boil. Add lemon juice and stir well. If it doesn't curdle add more lemon juice and stir till milk curdles completely, Switch off the gas stove. Rest for 2 minutes. Drain the curdled milk into the thin cloth or muslin cloth. Rinse the chenna under running water to remove the acidic flavour. Now bring it together and squeeze off excess water. Hang for 30 minutes. or till all the water drains off completely. After 30 minutes, start to knead the paneer. knead paneer till it turns out smooth without any grains of milk. Make small balls of paneer and keep aside. SUGAR SYRUP RECIPE: In a deep vessel take 1½ cup of sugar. furthermore, add 8 glasses of water and stir well. Boil the syrup for 10 minutes on medium flame. Add Rose water to the sugar syrup. after that, drop the prepared paneer balls into boiling sugar syrup. cover and boil for 15 minutes. the paneer balls will have doubled in size. keep aside till it cools completely and then refrigerate. Serve rasgulla chilled or at room temperature garnished with few saffron strands. #rasgulla #sweet #sweets #mithai #rasgullas #desserts #dessert #indiansweet #streedfoodlovers #festivalfood #creatorshala #bengalifood #shotoneplus #festivalsofindia #kolkatafood #kolkatastreetfood #potd #foodaddiction #uzmaseasyrecipe #bengalfood

?? Chicken Lollipop ?? Ingredients: For Seasoning the chicken 12 Chicken Wings 1 tbsp Soy Sauce 11/2 tbsp Ginger Garlic paste 11/2 tbsp red Chili Powder/paste 1/2 tsp Pepper powder 1 tsp Vinegar Salt to taste For Batter 1/2 cup All purpose flour / Maida 1/2 cup Corn flour 1 Egg 1 tbsp Kashmiri Chilly powder Salt Water Oil for frying Instructions for making chicken lollipop: Transform the chicken wings into chicken lollipop Marinate the lollipop with soy sauce, Ginger garlic paste, red chilly powder or paste , pepper powder, salt and vinegar and keep it aside for 30 minutes To make batter by combining maida, corn flour, chilly powder, salt and water. Dip the lollipop into the batter and fry until crisp on the outside and fully cooked inside.Transfer it to a plate.Chicken lollipop ready to serve. Serve this hot with schezwan sauce. ????????????????? #foodaddiction #uzmaseasyrecipe #chickenlollipop #chickenlollipops #chicken #nonveg #nonveglover #nonvegrecipes #spicy #streefood #streetfoodindia #potd #streedfoodlovers #snacks #eveningsnacks #creatorshala #friedfood #fridayfood #dubaifood #foodforsoul #foodfest #20likes #delhifood #shotoneplus #kolkatafood #mumbaifood #chinesefood #foodphotography #mumbaistreetfood

? Spicy Ghati Paneer Masala ? INGREDIENTS_ 250 gms Paneer cubes 2 onions finely chopped 2 tomato finely chopped 2 green chillies 2 tbsp capsicum cubes 1/2 tsp cumin seeds 2 cloves 1 piece of cinnamon 2 green cardamom 1 black cardamom 2 tbsp Ghati masala 2 tbsp_ ginger garlic paste 1/2 tsp kashmiri red chilly powder 1/2 tsp coriander powder 1/2 tsp red chilly powder 1/2 tsp kitchen king masala powder 1/2 tsp turmeric powder 1/2 tsp garam masala 1 tsp kasuri methi 2 tbsp finely chopped coriander leaves 3 tbsp cream Salt to taste Oil 4 tbsp Method_ Heat nonstick pan and add oil. Add whole garam masala. Fry all masale for 30 seconds. Now add finely chopped onions and saute until golden brown. Add ginger garlic paste n saute few minutes. Now add turmeric pwd, Kashmiri red chilli pwd, kitchen king masala pwd, coriander pwd, garam masala pwd. saute on low flame till masala cook well or oil separate from masala. Do not make it very dark. Now add chopped tomato and cook for 3_4 minutes. Cover and cook in low flame for 5 mins. Tomatoes will start to leave oil from the sides. Add Ghati masala and sauté well. Add salt and mix well. Now add capsicums cubes and green chillies, cover and cook few minutes. Now add 3 tbsp cream and mix well. Add little water at this stage. Mix well and adjust the gravy. Now add Paneer cubes. Add kasuri methi and mix well. Cover and cook few minutes. At last add coriander leaves and your Ghati Paneer Masala is ready to serve. #foodaddiction #uzmaseasyrecipe #paneer #paneerlove #paneerrecipes #paneercurry #veglover #vegrecipes #spicy #streefood #streetfoodindia #potd #streedfoodlovers #snacks #lunch #creatorshala #vegeterian #friedfood #ghati #shotoneplus #foodforsoul #foodfest #20likes #delhifood #indianfoodbloggers #kolkatafood #mumbaifood #mumbaistreetfood

☕ My Chai with lots of Whai ☕ " Lutf jeene Ka Do_bala Karti hai, Kuch to baat hai sham ki chai mein #happysunday ? M Miraculous Monday. T Toothsome Tuesday. W Wondrous Wednesday. T Thankful Thursday. F Favourable Friday. S Successful Saturday. S Sweetest Day Sunday. So, Enjoy your Sunday !!! #tea #chai #teatime #chainashta #chailover #shotoneplus #chailove #eveningtea #eveningsnacks #spicy #streefood #streetfoodindia #potd #streedfoodlovers #snack #mumbaistreetfood #goodevening #dubaifood #foodforsoul #foodfest #20likes #delhifood #kolkatafood #mumbaifood #indianfoodbloggers #foodaddiction #uzmaseasyrecipe #creatorshala #happysunday

Vegetable Rice Appe Ingredients– 2 cup rice 1/2 cup urad dal 1 onion finely chopped 2 tbsp capsicum finely chopped 2 tbsp grated carrot 2 tbsp green peas 2 tbsp sweet corn 2 tbsp coriander leaves finely chopped 1/2 tsp mustard seeds 1/4 tsp cumin seeds 2 green chilies chopped 5-6 curry leaves 1 tbsp oil Salt to taste Oil for cooking Method– Wash & soak rice, urad dal in water for 4-5 hours. Drain & grind to a smooth paste with enough water. Cover & set aside overnight to ferment. Next day, heat oil in a small pan, add mustard seeds, cumin seeds, green chilies and curry leaves. After mustard and cumin seeds crackle add this to the fermented batter. Add salt, little water if required , mix & form a thick batter. Now add all the chopped vegetables n mix well. Heat appe mould on a medium flame & grease it with a little oil. Pour a spoonful of batter in each appe mould. Cook till outer surface becomes golden brown & then turn each appe upside down using a fork & cook other side. Remove & repeat same with remaining batter. Serve hot rice appe with coconut chutney, groundnut chutney or tomato sauce. #appe #appams #paniyaram #southindianfood #southindianfoodlove #mumbaifood #southindian #shotoneplus #spicy #streefood #streetfoodindia #potd #streedfoodlovers #snack #mumbaistreetfood #vegeterian #bakedfood #foodforsoul #foodfest #20likes #delhifood #creatorshala #kolkatafood #mumbaifood #sarurday #foodaddiction #uzmaseasyrecipe

Mutton Paya Soup, which is made from the legs of a lamb or trotters, is one of the healthiest soups that you will ever have in your lifetime. Best for the nourishment of kids and old age people, this soup recipe provides an excellent dose of calcium and is good for the joints as well. The lamb legs (trotters) are tenderized to the extent that the juice extracted from it is the healthiest when mixed with water. The whole and ground spices added in this flavourful soup recipe provides this dish aroma and a great taste. Whether it is the winter season or you are ill, a soup is the only indulgence we think of at this time. The warmth of the freshly made soup when goes down the food pipe and bringing in heat inside the body, there is nothing as relaxing. This soup is something that you can prepare anytime for your loved ones and can be made for any occasion. Be it a festival or a special occasion, Mutton Paya Soup never fails to impress your guests. If you also would like to try this delicious soup recipe, then here is a recipe... Ingredients Trotters & mutton - 750 gm Oil - 3-4 tbsp Sliced onion - 5-6 pcs Black cardamom - 3 pcs Green cardamom - 3 pcs Cinnamon sticks - 2 pcs Star Anise - 2 pcs Whole peppercorns - 6-8 pcs Cloves 4-5 pcs Cumin seeds - 1 tbsp Garlic paste - 1 tbsp Ginger paste - 1.5 tbsp Red chilly powder - 2 tbsp Coriander powder - 1 tbsp Salt to taste Turmeric powder - 1/2 tbsp Water - 2_3 glasses Method_ Take a cooker. Add oil and heat it on a medium flame. Once it is hot, add all whole garam masala. After few seconds add sliced onion. Saute it until it golden brown. Add garlic paste, ginger paste, and goat trotters and mutton. Mix it well and open cook for 5 minutes. Now it's time to add spices. Add red chilly powder, coriander powder, turmeric powder, and salt to taste. Mix it well. Open cook for another 5 minutes until spices get mixed with mutton. Add water into it. And now close the cooker lid. Cook it for 30-25 minutes. Spicy and Yummy Hyderabadi Mutton Paya is ready to serve. Garnish it with green chilly, coriander leaves and lemon slices. #mutton #muttonpaya #muttonrecipes #paya #nonveglover #nonvegrecipes #hellodecember #spicy #streefood #winterfood #potd #streedfoodlovers #trotter #nonvegetarian #dinner #nihari #nonveg #shotoneplus #creatorshala #foodforsoul #foodfest #20likes #delhifood #mughlaifood #kolkatafood #mumbaifood #mumbaistreetfood #nallinihari #foodaddiction #uzmaseasyrecipe

❤️? Lal Maans ?❤️ Ingredients– Mutton 1 kg (with bones) Onions 4 finely chopped Dried Red Chile 10 (deseed ) Coriander powder_3 Tbsp Cumin powder_ 2 Tbsp Garlic garlic paste 2 tbsp Curds 1/2 Cup Ghee 1 cup Salt to taste Cardamom 4 pods Black pepper 1/2 tsp Bay leaf–2 Mace 3-4 strands Black Cardamom 2 pods Cinnamon sticks 1" Fresh Coriander - chopped for garnish Dried Red Chile 2-3 whole for garnish Method– Grind the soaked chillies to a fine paste in a blender. In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste, salt and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour. Heat ghee in a pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant. Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute. Add the marinated mutton to the onions and sauté on high heat for two to three minutes. Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles. Once done, remove from heat and wait till the pressure is released. Put the curry back on heat, add garam masala and give a quick stir before removing from heat. Lastly add sufficient water (like Mutton covered not fully covered with water) and cook in slow flame until get a nice gravy. Finally add chopped coriander leaves, mix well. Serve hot with steamed rice, Pulao, roti or paratha. Notes I have used 10 Kashmiri chillies and 5 dry chillies that are hot. This will provide a good blend of colour and heat. You can tweak this if you want your curry fiery! Please note that yogurt added at the last step will reduce some of the chilli heat. If you can get hold of Mathania chillies use them instead for a more authentic flavour. Use about 15-20 of them. Follow me for more updates on homemade foods on Instagram @_food.addiction @_food.addiction #foodaddiction #uzmaseasyrecipe #mutton #muttonlove #muttonrecipes #lalmaans #nonveglover #nonvegrecipes #spicy #streefood #streetfoodindia #potd #streedfoodlovers #nonveg #foodforsoul #foodfest #20likes #delhifood #kolkatafood #mumbaifood #rajasthanfood #rajasthanifood#mumbaistreetfood #rajasthanspecial #redmutton #creatorshala