? 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

#worldfoodday ? We must always respect the food we get because it is the blessing of God and love from someone who cares for us. Happy World Food Day to you all Food is one of the most essential requirements for the sustenance of human life. If a human being does not have shelter over their head or clothes over their body, they would still survive but, if they don't get wholesome nutrition then their survival is at risk. The COVID-19 global health crisis has been a time to reflect on things we truly cherish and our most basic needs. These uncertain times have made many of us rekindle our appreciation for a thing that some take for granted and many go without: food. Food is the essence of life and the bedrock of our cultures and communities. Preserving access to safe and nutritious food is and will continue to be an essential part of the response to the COVID-19 pandemic, particularly for poor and vulnerable communities, who are hit hardest by the pandemic and resulting economic shocks.In a moment like this, it is more important than ever to recognise the need to support our food heroes - farmers and workers throughout the food system - who are making sure that food makes its way from farm to fork even amid disruptions as unprecedented as the current COVID-19 crisis. #uzmaseasyrecipes #worldfoodday2020 #nationalfoodday #foodday #foodoftheday #food #hunger #zerohunger #feedingindia #Covid_19 #dontwastefood #nomorehunger #who #worldhealthorganizatio #corona #nofoodwaste #foodlove #foodstagram #dontwastefood #foodforpoor #respectfood #FAO #globalfood

? Veg Fried Momos ? Ingredients: *For making Stuffing: 1 1/2 cup Grated Cabbage,1/4 cup Finely chopped Onion,1 tsp Shredded Ginger, 1/4 tsp Black pepper 1/2 tsp Finely chopped Green chilies, Finely chopped fresh coriander leaves, Salt to taste, 1 tsp Ghee/oil *For Coating: 1 cup Maida, Salt to taste, 1 tsp Oil, 1/4 cup Water Method *For making Stuffing: In a bowl take cabbage, add onion, add little salt and mix well. Rest the veggies for about 30 minutes. Resting lets veggies to release all the moisture.Take a strainer lined with clean cloth. Put the strain on a pot. Transfer all the veggies on the cloth. Squeeze as much water as possible from veggies. Take out veggies into another bowl and separate them. Add ginger, black pepper, green chilies, coriander leaves and salt. Add salt carefully as we already have added salt to veggies. Add Ghee/oil and mix well. Stuffing is ready. *For Coating: In a dish take maida. Add salt to taste and oil. Mix well to incorporate oil well in flour. Add a little water at a time and knead soft dough. Transfer the dough into a bowl. Cover and rest it for about 30 minutes. *For Making Momos: Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick. Add the stuffing at the centre of the puri and lift both the edges. Pinch one end. Fold the edge and pinch to the other side. Put the ready momos into a dish. You can steam in Microwave or in a Momo steamer. But I used my kadhai for that. Put 2 glass of water in the kadhai and let it boil. Then put steal channa through which steam can pass. Put Momos on the steal channa and cover . Steam cook for 8-10 minutes on medium flame. After 10 minutes delicious, spicy hot Momos are ready to serve. For fried Momos *After steaming leave to cool and deep fry in hot oil till brown and crisp and serve with spicy mono chutney and chili sauce.* For spicy momo chutney– Tomatoes - 2 chopped Dry Red Chilies - 4 to 5 Garlic - 4 cloves Salt to taste Sugar - 1 tsp(optional) Mustard oil - 1 tsp Water - 1 cup Instructions Take tomatoes, dry red chilli and water in a sauce pan and cook till tomatoes get mushy. Cool it down and take it in a blender. Add all other ingredients except oil and make it into a fine puree. Add mustard oil. Serve with momos #momo #friedmomo #momos #chutney #snackd #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes #tibetianfood #nepalifood

❤️ 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

❤️ Beetroot Upma ❤️ Ingredients– White rava - 1 cup Beetroot juice - 1/2 cup [grate, grind to fine paste and extract the beetroot juice] Onion - 1 [finely chopped] 2 tbsp green peas 2 tbsp sweet corn 2 tbsp capsicum ( finely chopped) 2 tbsp carrot ( finely chopped) Green chilli - 1 Curry leaves– 1 string 2 tbsp Coriander leaves [finely chopped] Mustard seeds - 1 tbsp Bengal gram - 1 tbsp Urad dal - ½ tbsp Salt to taste Oil - 2 tbsp Method_ Dry roast rava Heat oil in a pan then add mustard seeds. Once it’s spluttered add chopped onion, carrot, peas, sweet corn n capsicum sauté till light brown colour then add green chilli and curry leaves and sauté gently. Add 1/2 cup of beetroot juice and salt. When boils add roasted rawa slowly and stir simultaneously so that there will be no lumps. Add some more Beetroot juice if required. Mix well and cook for 2 minutes cut off heat. Add lemon juice. Then cover it for 5 minutes. Sprinkle chopped coriander leaves serve hot. #upma #beetrootupma #breakfast #healthy #foodstyling #foodphotography #flowerphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes

Good Evening friends ?? Rainbow or Unicorn Custard ?? #goodevening #custard #rainbow #dessert #unicorn #foodphotography #flowerphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes

? Happy World Egg Day ? #worldeggday #eggday #egg #egglove #anda #foodart #foodstyling #artofplating #foodstylist #foodphotography #flowerphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes

#NationalNoodleDay ? is on October 6 and we are getting ready to celebrate by doing the best thing possible with noodles… eating them! Can you believe that noodles have been around for over 4,000 years? Noodles are popular all over the world and range in shape from flat, to round, to twisted, to sheets, to tubes, and many more. They can be made from rice, buckwheat, wheat, with or without eggs and even now from zucchini. HISTORY OF NATIONAL NOODLE DAY Eating noodles is the easiest way to forklift as many delicious carbs into your mouth at once, making them a national favorite. The term has become a catch-all for all things pasta, spaghetti, macaroni and dorm-friendly ramen, which means there’s a dish out there for everyone, no matter your sauce and topping preferences. The oldest historical mention of noodles appears in a dictionary from the third century A.D. in China. The earliest noodles, were shaped into little bits, formed from bread dough, and thrown into a wok of boiling water. Unlike other inventions, it’s rather difficult to pinpoint exactly when and where noodles came from given that they relied on the innovation of home cooks. #noodleday #noodles #noodle #instantnoodles #maggie #foodphotography #flowerphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes

Stripped Samosa ?? Barish and samosa great combo #samosa #samosalove #rain #barish #yummy #foodphotography #foodstyling #foodart #food #foodie #foodiesofinstagram #foodiesofcreatorshala #foodbloggersofinstagram #creatorshala #foodartist #foodstylist #artofplating #uzmaseasyrecipes