Home made burgers

Habit burger street food Home made burger receipie in details with tamato ,kheera salid and soya in details

Here's a detailed homemade burger recipe with a tomato and cucumber (kheera) salad, and soya as part of the burger patty. This recipe is nutritious, flavorful, and vegetarian-friendly.

🍔 Homemade Veg Burger with Soya Patty + Tomato-Kheera Salad 🧾 Ingredients 🔹 For the Burger Buns: 4 burger buns (you can use store-bought or homemade)

🔹 For the Soya Patty: 1 cup soya granules (nuggets crushed or granules)

1 large boiled potato ½ cup boiled green peas (optional) 1 small onion (finely chopped) 1 green chili (finely chopped) 1 tsp ginger-garlic paste ¼ tsp turmeric powder ½ tsp red chili powder ½ tsp garam masala 2 tbsp chopped coriander leaves Salt to taste

2 tbsp breadcrumbs (for binding) Oil for shallow frying 🔹 For the Tomato-Kheera Salad: 1 large tomato (thinly sliced) 1 medium cucumber (thinly sliced) 1 small onion (optional, thinly sliced) Salt to taste Black pepper to taste ½ tsp chaat masala (optional) 1 tsp lemon juice or vinegar

🔹 For Assembling the Burger: Lettuce leaves or cabbage (optional) Cheese slices (optional) Mayonnaise or yogurt sauce Ketchup or mustard (optional)

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Home made cheela

Cheela (also spelled chilla or chila) is an Indian savory pancake usually made from gram flour (besan). It is light, flavorful, and can be customized by adding vegetables, herbs, and spices. It’s gluten-free if you use besan and great for a healthy meal.

Ingredients (Basic) Gram flour (besan): 1 cup Water: About 3/4 cup (adjust for batter consistency)

Turmeric powder: 1/4 tsp Red chili powder: 1/2 tsp (optional) Carom seeds (ajwain): 1/4 tsp (optional, aids digestion)

Salt: To taste Chopped green chili: 1 (optional, for heat) Chopped coriander leaves: 2 tbsp Chopped onion: 1 small (optional) Grated carrot or finely chopped vegetables: 1/4 cup (optional)

Oil or ghee: For cooking Step-by-Step Preparation 1. Prepare the batter Take 1 cup of gram flour in a mixing bowl. Add turmeric powder, red chili powder, salt, and carom seeds. Mix well.

Slowly add water little by little while stirring to avoid lumps. The batter should be smooth and slightly thick but pourable — similar to pancake batter. Add chopped onions, green chili, coriander leaves, and any other veggies you like (carrots, capsicum, spinach, grated bottle gourd, etc.). Mix well. 2. Preheat the pan Heat a non-stick or cast-iron skillet/tawa on medium heat.

Once hot, drizzle a few drops of oil and spread it with a tissue or brush for an even coating. 3. Cook the cheela Pour a ladleful of batter onto the pan and spread it gently in a circular motion to make a thin pancake. Drizzle a little oil or ghee around the edges and on top.

Cook on medium heat for 2-3 minutes until the edges start to lift and the underside turns golden brown. Flip carefully using a spatula and cook the other side for another 2 minutes until golden and cooked through. 4. Serve hot Serve the cheela hot with green chutney, yogurt, or ketchup. You can also stuff it with paneer or other fillings if you like.

Tips for Perfect Cheela Consistency: The batter should be smooth, not too thick or too runny. If too thick, add a little more water; if too thin, add some besan. Add veggies: You can add grated bottle gourd (lauki), grated carrot, spinach, or finely chopped capsicum for extra nutrition and taste. Oil: Use oil or ghee sparingly to keep it light but tasty.

Flipping: Flip only when the edges look dry and the bottom is golden, to avoid breaking. Variations: You can also make moong dal cheela by soaking and grinding moong dal (green gram) and using that batter instead of besan. Nutritional benefits Gram flour is high in protein and fiber.



Adding vegetables increases vitamins and minerals. Low in carbs compared to regular flour pancakes.

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mango shake

Here's a simple and delicious Mango Shake Recipe: Mango Shake Recipe Ingredients:

2 ripe mangoes (peeled and chopped) 2 cups chilled milk 2-3 tablespoons sugar (adjust to taste) 4-5 ice cubes (optional)

1 scoop vanilla ice cream (optional, for extra creaminess) A pinch of cardamom powder (optional)

Instructions: Prepare the Mangoes: Peel the mangoes and cut them into small pieces. Discard the seed.

Blend: In a blender, add mango pieces, sugar, and chilled milk. Blend until smooth and creamy. Optional Add-ins:

Add ice cubes and a scoop of vanilla ice cream if desired. Blend again until frothy. Serve: Pour into glasses.

Garnish with chopped mango pieces or a sprinkle of cardamom powder. Serve immediately. Tips: Use Alphonso or Kesar mangoes for best flavor.

Adjust sugar depending on the sweetness of the mangoes. For a vegan version, use almond or oat milk. Enjoy your refreshing mango shake!

Certainly! Here's an expanded Mango Shake Recipe in approximately 800 words, including detailed instructions, variations, and tips. Mango Shake Recipe (Detailed Guide) A mango shake is one of the most refreshing and delicious drinks to enjoy during the summer months. Rich in vitamins, natural sweetness, and creamy texture, it’s a perfect combination of taste and health. This classic drink is easy to prepare and can be customized in several ways to suit your preferences. In this recipe, we'll guide you through how to make a thick, flavorful, and refreshing mango shake at home.

Ingredients: To make two large servings of mango shake, you will need: 2 large ripe mangoes (about 2 cups chopped) 2 cups chilled milk (whole milk recommended for creaminess)

2–3 tablespoons sugar (optional and adjustable based on mango sweetness) 4–5 ice cubes (optional) 1 scoop of vanilla ice cream (optional, for extra richness)

A pinch of cardamom powder (optional, for added aroma and taste) Instructions: Step 1: Choosing and Preparing the Mangoes Choose ripe, juicy mangoes that are naturally sweet and fragrant. Varieties like Alphonso, Kesar, or Dasheri work wonderfully. Wash the mangoes thoroughly, peel off the skin, and cut the flesh away from the seed. Chop the mango flesh into small cubes to make it easier to blend.

Tip: If mangoes are fibrous, strain the puree after blending for a smoother texture. Step 2: Blend the Mangoes Add the chopped mangoes to a blender. Depending on your taste and the sweetness of the mangoes, add 2 to 3 tablespoons of sugar. If you prefer your shake naturally sweet, you can skip the sugar entirely. Blend the mangoes until you get a smooth, thick pulp. This forms the base of your mango shake.

Step 3: Add Milk and Optional Ingredients Once the mango pulp is smooth, pour in 2 cups of chilled milk. For a thicker and richer shake, use full-fat milk. If you're aiming for a healthier version, you can substitute with low-fat, almond, soy, or oat milk. Add ice cubes if you want a chilled and slightly diluted version. For a creamy and indulgent twist, add a scoop of vanilla ice cream. This step is optional but makes the shake extra special, especially for kids or when serving guests. Blend everything together until the shake is frothy and smooth.

Step 4: Final Touches Pour the mango shake into tall glasses. If desired, you can garnish the drink with: A few chopped mango cubes A sprinkle of cardamom powder Slivers of almonds or pistachios A small scoop of ice cream on top (for an indulgent touch) Serve immediately while cold and fresh.

Variations: Here are a few fun twists to make your mango shake even more exciting: 1. Mango Banana Shake Add half a banana for added creaminess and nutrition. It’s a great way to make the shake more filling. 2. Vegan Mango Shake

Replace dairy milk with almond, soy, or oat milk, and skip the ice cream or use a dairy-free version. 3. Spiced Mango Shake Add a pinch of nutmeg or saffron strands soaked in warm milk for a royal flavor. 4. Protein Mango Shake

Add a scoop of your favorite vanilla or unflavored protein powder to make it a post-workout energy drink. Health Benefits of Mango Shake: Mango shake isn't just a treat for the taste buds—it comes packed with several health benefits: Rich in Vitamins: Mangoes are an excellent source of Vitamin A and Vitamin C, which are great for skin, immunity, and eye health. Energy Booster: With natural sugars and carbohydrates, mango shake provides a quick energy boost.

Digestive Aid: Mangoes contain enzymes like amylase, which aid digestion. Cooling Effect: The combination of fruit and milk helps cool the body during hot summers. Tips for the Perfect Mango Shake: Always use ripe mangoes for natural sweetness and flavor. Do not use hot milk. It should be chilled or at least room temperature to prevent curdling.

If your blender isn't powerful enough, blend mangoes first and add milk slowly. Avoid storing mango shake for too long. It’s best enjoyed fresh, though you can refrigerate it for a few hours if needed. If using ice, reduce the amount of milk slightly to maintain thickness.

Final Thoughts: Making mango shake at home is quick, easy, and incredibly satisfying. Whether you're looking to cool off during a hot day or craving something sweet yet healthy, a mango shake is the perfect go-to drink. Plus, it’s easily customizable to suit different diets and tastes. So next time you have ripe mangoes on hand, skip the store-bought drinks and make this fresh, flavorful mango shake yourself. Enjoy your mango moment!

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puri recipe

Puri Sabji: A Classic Indian Delight

Puri Sabji is one of the most cherished and traditional Indian meals, commonly served for breakfast or lunch across various regions of India. It is a combination of two main components: Puri—a deep-fried bread made from wheat flour, and Sabji—a spiced vegetable curry, typically made with potatoes (aloo) but can also include other vegetables depending on the region and preference.

basically its more popular dish in uttarprades,madyapradesh and bihar majorily. in north indian state like Delhi ,haryan and uttarpradesh ,is the region of most favoourable dish. Puri: The Golden Fried Bread

How to Make Crispy Puri

Ingredient	Quantity
Wheat Flour (Atta)	2 cups
Salt	1/2 tsp
Semolina (Sooji)	1 tbsp (optional - for crispiness)
Oil	1 tbsp (for dough)
Water	As needed (to knead dough)
Oil for frying	As needed

Steps to Prepare:

1. Mix wheat flour, salt, and semolina in a bowl.
2. Add oil and gradually pour water to knead a stiff dough.
3. Cover and let the dough rest for 15–20 minutes.
4. Divide into small balls and roll into small circles.
5. Heat oil in a deep pan; once hot, fry puris until golden and puffed.
6. Remove and place on tissue to absorb excess oil.
7. Serve hot with aloo sabzi or chutney.

Puri, also spelled as "poori," is a round, puffed bread made from unleavened whole wheat flour dough. The dough is typically prepared by mixing whole wheat flour with water, a pinch of salt, and sometimes a little oil or ghee (clarified butter). The dough is kneaded until smooth and soft, then rolled into small balls, flattened into discs, and deep-fried in hot oil.

When puris are dropped into hot oil, they puff up beautifully due to the moisture and steam inside, forming a soft, balloon-like structure with a slightly crispy outside. The result is a light, fluffy bread with a golden-brown color and irresistible aroma. Puri is best served hot and fresh, straight from the fryer to the plate.

Sabji: The Spiced Vegetable Curry Sabji simply means "vegetable dish" in Hindi. In the case of puri sabji, the most common accompaniment is Aloo Sabji—a mildly or moderately spiced potato curry made with boiled potatoes, tomatoes, onions, and aromatic Indian spices. The style and consistency of the sabji can vary greatly based on the region:

In North India, the sabji is often a thin, tomato-based gravy seasoned with turmeric, cumin seeds, coriander, ginger, and green chilies. In Eastern India (especially West Bengal and Odisha), the curry is usually made without onions and garlic and has a slightly sweet and tangy flavor, often cooked with mustard seeds and curry leaves.



In Western India, puri is sometimes paired with a dry potato sabji seasoned with mustard seeds, turmeric, asafoetida, and green chilies.

This combination of soft, puffy puris with a spicy, flavorful sabji makes for a perfect meal that is filling, satisfying, and full of traditional Indian flavors.

Cultural and Regional Significance Puri Sabji is more than just a meal—it’s a culinary tradition with cultural significance in many Indian households. It is especially popular during religious festivals, special occasions, and family gatherings. It is commonly served during:

Festivals like Holi, Diwali, Durga Puja, and Janmashtami. Puja ceremonies, where puri sabji is often part of the prasad (offering to deities).

Weddings and special breakfasts, where it is considered a wholesome and auspicious meal. In many Indian temples, puri sabji is offered as bhog (food offering) to deities and later distributed as prasadam to devotees.

Nutritional Aspects From a nutritional point of view, puri sabji provides carbohydrates, fats, and essential vitamins and minerals, especially when accompanied by vegetables. However, because puris are deep-fried, the meal can be high in calories and fats. Therefore, it’s often enjoyed as a treat or on special days rather than a daily staple.

Some people opt for healthier variations by: Using multigrain or atta (whole wheat) flour for puri. Preparing baked puris or shallow-fried versions. Making sabji with less oil and more vegetables for added nutrition.

Variations and Accompaniments The beauty of puri sabji lies in its versatility. Some popular accompaniments and variations include: Chana Masala: A spicy chickpea curry, often paired with puri in North India. Sooji Halwa: A sweet semolina dessert often served with puri and sabji as part of a festive meal.

Kacha Aam ki Chutney: Raw mango chutney is sometimes served alongside to add a tangy twist. Pickles and yogurt: To balance the flavors and enhance digestion.

In regions like Uttar Pradesh and Bihar, bedmi puri (a puri stuffed with spiced urad dal) is a famous variation served with aloo sabji. Street Food and Restaurant Favorite Puri sabji is also a beloved Indian street food, especially in cities like Delhi, Varanasi, and Kolkata. Early in the morning, food stalls and vendors set up carts selling piping hot puris and spicy sabji, served on banana leaves or eco-friendly plates. It is an affordable, quick, and satisfying meal for people on the go.

In restaurants, puri sabji is often part of breakfast buffets or thali meals. Some restaurants offer unlimited puris with sabji, making it a favorite among those with a hearty appetite.

Conclusion Puri Sabji is more than just food—it's a celebration of Indian tradition, culture, and flavor. From temple offerings to street food, and from festive breakfasts to comforting home meals, it holds a special place in the hearts and kitchens of millions. Whether enjoyed with spicy aloo curry or sweet halwa, puri sabji continues to be a timeless Indian classic that transcends regional boundaries and brings people together over a plate of pure joy.

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habit burger(street food)

Street Burger

Street Burgers: A Culinary Journey from Global Streets to Indian Alleys

Street burgers are a beloved facet of global street food culture, offering a quick, flavorful, and affordable meal to people on the go. These handheld delights have evolved over time, adapting to local tastes and ingredients, and have become an integral part of urban food scenes worldwide.Indian street burger is very affordable .Most of Middle class family perfer street food . In Indian market ,ist cost approx 10 to 20 rs only that is most affordable price for burger meanwhile if you purchase it from restrorent or hotel its cost up to 60 to 100 and above.

Global Origins and Evolution

The concept of the burger traces back to the late 19th century, with the "Hamburg steak" brought to the United States by German immigrants. This dish evolved into the hamburger, featuring a ground beef patty served between slices of bread. As the burger gained popularity, it spread across the globe, with each region infusing its unique flavors and ingredients. For instance, Turkey's "Islak Burger" is a beef slider soaked in seasoned tomato sauce and steamed, offering a moist and flavorful experience. In Malaysia, the "Ramly Burger" is a street food staple, known for its juicy patty wrapped in an egg omelet and loaded with sauces.

The Indian Street Burger Scene In India, street burgers have taken on a distinct identity, blending traditional flavors with the burger format. Given cultural and religious dietary preferences, Indian street burgers often feature vegetarian or chicken patties. One iconic example is the "Vada Pav," originating from Mumbai. This vegetarian burger consists of a spicy mashed potato fritter (vada) sandwiched between a soft bread roll (pav), typically accompanied by chutneys and fried green chili.

variant is the "Aloo Tikki Burger," which includes a spiced potato patty, fresh vegetables, and tangy sauces, all nestled within a bun. Street vendors across India have also introduced innovative versions, such as the "Anda Burger," loaded with omelet, scrambled eggs, vegetables, and cheese, offering a hearty meal for egg lovers.

Fusion and Innovation Indian street burgers are a testament to culinary innovation, often incorporating local spices, chutneys, and ingredients to create unique flavor profiles. For example, some vendors offer burgers with multiple sauces, adding layers of taste and complexity. In Hyderabad, a vendor serves a "Gigantic Cheese Burger," featuring generous layers of cheese and a variety of fillings, showcasing the indulgent side of street food.

Commercialization and Branding Recognizing the popularity of street burgers, entrepreneurs have ventured into formalizing these offerings. "Jumboking," an Indian fast-food chain, started by selling vada pavs and has since expanded its menu to include various burger options, such as corn and spinach, crispy veggie, and mac and cheese burgers. With over 145 outlets across major Indian cities, Jumboking exemplifies the successful commercialization of street burger culture.

Conclusion Street burgers encapsulate the essence of street food: quick, flavorful, and reflective of local tastes. In India, these burgers have transcended their Western origins, evolving into unique culinary creations that resonate with the diverse palate of the Indian populace. From the humble vada pav to innovative fusion burgers, the Indian street burger scene continues to thrive, offering a delightful gastronomic experience to all.

Eater LA oration of Indian street burgers, you might find this video insightful:

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Indian street food

Naad Roti

Naad Roti, Raita, Sabji" is a wholesome and traditional Indian street-style meal, commonly enjoyed in northern regions like Rajasthan, Haryana, or western Uttar Pradesh. Here's a quick breakdown:

Naad Roti Recipe

Ingredient	Quantity
Bajra (Pearl Millet) Flour	2 cups
Salt	1/2 tsp (optional)
Hot Water	As needed (to knead)
Ghee or Butter	For serving (optional)

Steps to Prepare:

1. Take bajra flour/wheat/meal wheat in a bowl and add a pinch of salt (if using).
2. Add hot water slowly and knead it into a soft, smooth dough.
3. Divide dough into small balls.
4. Pat each ball gently with palms to form a flat roti, or use a rolling pin carefully.
5. Cook on hot tawa (griddle) on both sides, pressing lightly for even cooking.
6. Once brown spots appear, remove and apply ghee or butter if desired.
7. Serve hot with green chutney, jaggery, or any curry.

Naad means thick or puffed; it's usually a soft, slightly thicker whole wheat roti (flatbread) made on a tandoor or iron griddle. Sometimes served with ghee on top.

In rural areas, it's often paired with buttermilk or lassi for a complete meal. Raita Yogurt-based side dish. Mixed with ingredients like:

Cucumber (ककड़ी रायता) Boondi (crispy fried gram flour balls)

Roasted cumin, black salt, and coriander for flavor. Cools down the spicy sabji and adds digestion support.

Sabji (Vegetable Curry) Can include seasonal vegetables like:

Aloo (potato) Gobi (cauliflower) Baingan (eggplant) Matar (peas) Bhindi (okra)

Cooked with desi masalas like turmeric, coriander, red chili powder, and sometimes garam masala. This type of meal is nutritious, affordable, and full of local flavor. You’ll find vendors serving this on steel plates with a piece of onion or green chili on the side.

Would you like a simple recipe for this whole combo or any one part of it?

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thali

A thali is a complete meal served on a single plate, typically containing all six tastes (sweet, sour, salty, bitter, pungent, and astringent) and a balance of nutrients — carbs, protein, fiber, fats, vitamins, and minerals.

Rice

Type: Usually plain white rice or sometimes jeera (cumin) rice. Nutrition: A source of carbohydrates and energy. Role: Pairs well with dals and curries for a fulfilling base.

🫘 Sabut Masoor Dal (Whole Brown Lentils) Description: Whole red lentils with skin; earthy taste. Nutrition: High in protein, iron, and dietary fiber. Cooking: Boiled and cooked with spices like turmeric, cumin, and garlic.

Health Benefit: Supports digestion and muscle repair. Raita Made From: Yogurt mixed with grated vegetables (like cucumber or onion), salt, and spices (like cumin powder). Nutrition: High in probiotics, calcium, and cooling for the body.

Purpose: Balances spicy food and aids digestion. Chapati (Roti) Type: Whole wheat flatbread. Nutrition: Good source of complex carbs and fiber.

Role: Typically eaten with dal or vegetable curry, used to scoop or wrap food. Soya Chaap Sabzi Made From: Soya protein shaped like meat sticks (chaap), cooked in a spiced curry.

Nutrition: Rich in protein, often used as a meat substitute. Texture: Chewy, meat-like; very filling and satisfying.

Taste: Absorbs flavor of gravy; often spicy or tangy. Health Balance This meal provides: Carbs: Rice, chapati

Protein: Soya chaap, masoor dal Fiber: Dal, chapati, veggies

Fat: From cooking oils Probiotics: Raita

Micronutrients: From spices, lentils, and vegetables

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Mong daal Roll

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Punjabi Masala Corn: A Flavorful Indian

Punjabi Masala Corn is a vibrant, spicy, tangy, and flavorful Indian street-style snack that is especially popular in North India. It's made using boiled sweet corn kernels tossed with a variety of Indian spices, lemon juice, butter, and fresh herbs. This simple dish packs a punch of flavor and can be served as a quick snack, appetizer, or even a side dish. Loved by both children and adults, it is not only tasty but also healthy and easy to prepare.

Cultural Significance:

The state of Punjab, located in the northwestern part of India, is famous for its bold and rich flavors. Punjabi cuisine is known for its generous use of spices, butter (makhan), and fresh ingredients. Punjabi Masala Corn is a relatively modern snack that blends traditional Punjabi flavor profiles with convenience and global influence. Street vendors across Indian cities now sell it, and it's a favorite in malls, schools, fairs, and homes.

While it’s popular throughout India, its roots lie in the Punjabi love for “chatpata” (tangy and spicy) food. The dish embodies the zest and warmth of Punjabi culture—simple, hearty, and full of life. Ingredients and Their Role: The beauty of Punjabi Masala Corn lies in its simplicity. Here’s a breakdown of common ingredients:

Sweet Corn Kernels: The base of the dish. They are either boiled or steamed until soft. Sweet corn provides a juicy, slightly sweet contrast to the spicy masala. Butter: Adds richness and enhances the flavor. Punjabis love their butter, and it gives the dish a creamy texture.

Chaat Masala: A tangy spice blend made of dried mango powder, cumin, salt, and other spices. It gives the corn its signature “chatpata” taste. Red Chili Powder: Adds heat and color. Can be adjusted depending on spice tolerance.

Roasted Cumin Powder: Brings a smoky, earthy flavor that complements the sweetness of the corn. Black Salt (Kala Namak): Provides a unique umami-like taste and enhances the overall flavor.

Lemon Juice: Adds freshness and tanginess. It balances out the spices and butter. Coriander Leaves (Cilantro): Finely chopped coriander adds a fresh, herbal note and beautiful color. Onions & Green Chilies (Optional): For those who enjoy extra crunch and spice.

Preparation Method: The preparation of Punjabi Masala Corn is quick and easy. Here’s a step-by-step guide: Step 1: Boil the Corn Take 1 to 2 cups of sweet corn kernels. Boil them in water for 5-7 minutes or until tender. Alternatively, steam or microwave them.

Drain and set aside. Step 2: Prepare the Masala Mixture In a mixing bowl, add the hot boiled corn. Immediately add 1 tablespoon of butter so it melts with the heat of the corn.

Step 3: Add the Spices Sprinkle 1 tsp chaat masala, ½ tsp red chili powder, ½ tsp roasted cumin powder, and a pinch of black salt. Squeeze in the juice of half a lemon. Step 4: Mix Well Toss the corn well so that all the spices and butter coat the kernels evenly.

Step 5: Garnish and Serve Garnish with freshly chopped coriander leaves. You may also top it with finely chopped onions and green chilies for an extra kick. Serve Hot Best served immediately while warm.

Taste and Texture: Punjabi Masala Corn is a harmony of sweet, spicy, tangy, and savory notes. The buttery coating adds a richness that melts in your mouth, while the spices wake up your taste buds. The lemon juice cuts through the heat, balancing the flavor, and the fresh herbs give it a refreshing finish. It’s juicy, tender, and slightly crunchy, offering a delightful contrast in each bite. Health Benefits: Rich in Fiber: Corn helps with digestion.

Low in Calories: Without too much butter, it can be a guilt-free snack. Nutrient-Rich: Provides vitamins like B-complex, folate, and antioxidants. Customizable: You can reduce salt, butter, or spice according to health needs.

It’s a great alternative to deep-fried snacks and can be made healthier by using olive oil instead of butter or skipping the salt for hypertension patients. Variations: Cheesy Masala Corn: Add grated cheese or mozzarella for a creamy twist. Tandoori Masala Corn: Use tandoori masala instead of chaat masala for a smoky flavor. Creamy Corn Salad: Add mayonnaise or yogurt and mix with diced veggies like bell peppers and cucumbers.

Corn Chaat: Add chopped onions, tomatoes, cucumber, and pomegranate seeds for a more filling chaat. Spicy Butter Corn Cups: Serve the masala corn in small edible corn cups or papdi bowls for parties.

Street Food Vibes: On Indian streets, vendors often keep boiled corn in large pots and serve it hot with butter and masala. The sizzling sound of butter melting and the aroma of spices draws people in. It’s served in paper cups or rolled newspaper cones with wooden spoons, making it convenient and eco-friendly. Popularity and Modern Trends: Punjabi Masala Corn has now found its way into restaurants, cafes, and even five-star buffets. With the rise of health-conscious eating, many prefer this snack over fried items. It’s also a common feature at kids’ parties, office tiffins, and evening snacks.

On YouTube and Instagram, food bloggers often post variations of masala corn, adding avocado, olives, or even pasta to reinvent the dish while keeping the core flavors intact. Storage and Shelf Life: Masala corn is best eaten fresh and warm. However, if you want to prepare ahead:

Boil and refrigerate the corn. Mix with spices and lemon just before serving. Avoid keeping the mixed corn for long as it can turn soggy and lose flavor.

Conclusion: Punjabi Masala Corn is a beautiful reflection of the Indian street food scene—easy to make, full of life, and packed with flavor. Whether you're enjoying it on a rainy day, serving guests at a house party, or making a quick evening snack, it never fails to please. Its versatility, health.

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Chole-kulche

Chole Kulche with Butter – A Delightful Roadside Treat Chole Kulche is a popular North Indian street food that has won the hearts of millions. Found on almost every busy road in cities like Delhi, Amritsar, and Lucknow, this dish is a favorite among food lovers looking for a delicious and filling meal. The combination of spicy, tangy chole (chickpea curry) with soft, buttery kulche (Indian bread) makes it an irresistible delight. What is Chole Kulche? Chole Kulche consists of two main components: Chole (Spiced Chickpeas): Unlike Punjabi Chole, which has a thick gravy, the chole served with kulche is usually dry or semi-dry. It is made by boiling white chickpeas and then tossing them with chopped onions, tomatoes, green chilies, fresh coriander, and a mix of tangy spices like chaat masala, black salt, and lemon juice. This gives the dish a zesty and spicy flavor. Some vendors also add a bit of tamarind chutney for an extra punch of taste. Kulche (Soft Flatbread): Kulche are soft, fluffy flatbreads made from refined flour (maida) and baked in a tandoor or on a tawa. They have a mild taste, making them the perfect partner for the spicy chole. To enhance their flavor, they are often smeared with a generous amount of butter or ghee before serving. Some variations include stuffed kulche with fillings like paneer, potato, or onion. Why is it Popular as Roadside Food? Chole Kulche is a beloved street food for several reasons: Affordability: This dish is budget-friendly, making it accessible to students, office workers, and travelers. Quick to Serve: Since the chole is pre-cooked, street vendors can prepare and serve it within minutes, making it a perfect on-the-go meal. Rich in Flavor: The combination of buttery kulche with tangy, spicy chole creates an explosion of flavors that appeal to every palate. Customizable: Customers can adjust the spice level, add more lemon, or request extra butter, making it a personalized experience. The Magic of Butter in Chole Kulche Butter adds a rich, creamy texture to the soft kulche, enhancing its taste. Vendors often heat the kulche on a tawa with a thick layer of butter, making them golden and slightly crispy on the outside while remaining soft inside. The melted butter not only adds flavor but also balances the spicy and tangy notes of the chole. Whether enjoyed at a roadside stall or a high-end restaurant, Chole Kulche with butter is a dish that brings comfort and satisfaction with every bite. If you ever pass by a street vendor selling this delightful meal, don’t miss the chance to indulge in its deliciousness!

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Parantha-cheela(besan)

Suji-Besan Paratha Cheela Recipe

Suji-Besan Paratha Cheela is a delicious and healthy dish that combines the crispiness of a cheela with the stuffed goodness of a paratha. Made with semolina (suji),

gram flour (besan), and whole wheat flour, this fusion dish is packed with flavors and nutrition. It's perfect for breakfast, lunch, or even an evening snack.

Ingredients For the Batter:

½ cup suji (semolina) ½ cup besan (gram flour) ½ cup whole wheat flour ½ cup curd (yogurt)

½ cup water (adjust as needed) 1 teaspoon ajwain (carom seeds) 1 teaspoon cumin seeds ½ teaspoon turmeric powder ½ teaspoon red chili powder

½ teaspoon garam masala ½ teaspoon salt (adjust to taste) 1 teaspoon ginger-garlic paste

2 tablespoons finely chopped coriander leaves For the Stuffing: 1 cup grated paneer or boiled mashed potatoes ½ teaspoon black salt

½ teaspoon chaat masala ½ teaspoon crushed black pepper 2 tablespoons finely chopped onions 1 green chili (finely chopped) 2 tablespoons grated carrot (optional)

Other Ingredients: Oil or ghee for cooking Butter (optional, for extra taste)

Instructions Prepare the Batter: In a mixing bowl, combine suji, besan, and whole wheat flour.

Add curd and water gradually to form a smooth, lump-free batter. The consistency should be thick but spreadable. Mix in ajwain, cumin seeds, turmeric powder, red chili powder, garam masala, salt, and ginger-garlic paste. Let the batter rest for 10-15 minutes for the suji to absorb moisture and soften.

Prepare the Stuffing: In another bowl, mix grated paneer or mashed potatoes with black salt, chaat masala, black pepper, onions, green chilies, and grated carrot. Mash everything well and keep it aside.

Make the Paratha Cheela: Heat a tawa (griddle) and grease it with oil or ghee. Pour a ladleful of batter and spread it like a thick pancake or dosa. Cook for a minute until bubbles start forming.

Spread the prepared stuffing on one side of the cheela and gently press it down. Fold the cheela in half or place another thin layer of batter over the stuffing to make a paratha-like structure.

Flip carefully and cook both sides until golden brown, adding oil or ghee as needed. Serve: Serve hot with mint chutney, tomato ketchup, or yogurt.

Optionally, apply butter on top for extra flavor. This Suji-Besan Paratha Cheela is crispy outside, soft inside, and packed with flavors, making it a wholesome and tasty meal. Enjoy!

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Fruits cuts mix

Fruits cut mix

is a delicious and refreshing drink packed with the goodness of seasonal fruits and the rich taste of mango. Perfect for summers! Ingredients: 1 large ripe mango (peeled and chopped) 1 cup chilled milk

½ cup yogurt (optional, for a creamy texture) 1-2 tbsp sugar or honey (adjust as per taste) ½ cup chilled water or ice cubes

½ cup chopped mixed fruits (banana, apple, papaya, grapes, pomegranate, kiwi, or any available fruits) 1 tbsp chopped nuts (almonds, cashews, pistachios) ½ tsp cardamom powder or cinnamon powder (optional)

Instructions: Prepare the Mango Shake: In a blender, add the chopped mango, chilled milk, yogurt (if using), sugar/honey, and ice cubes. Blend until smooth and creamy.

Add Mixed Fruits: In a mixing bowl, combine the chopped mixed fruits. Pour the prepared mango shake over the fruits and mix gently.

Enhance the Flavor: Add chopped nuts for crunch and richness. Sprinkle a little cardamom or cinnamon powder for an aromatic touch.

Serve & Enjoy: Pour into a tall glass or a bowl. Garnish with extra nuts or fruit pieces. Serve chilled and enjoy your refreshing Mixed Fruit Mango Shake!

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Littli choka(veggies mix)

Litti Chokha

Litti Chokha: A Traditional Bihari Delicacy Litti Chokha is a traditional dish from the Indian state of Bihar, also popular in Jharkhand and eastern Uttar Pradesh. It is a rustic and nutritious meal that reflects the rich culinary heritage of the region. This dish consists of two main components—Litti, which are wheat flour dough balls stuffed with spiced sattu (roasted gram flour), and Chokha, a flavorful mashed mixture of roasted vegetables. The combination of Litti and Chokha provides a wholesome, earthy, and smoky taste, making it a favorite among food lovers.

Litti: The Baked or Roasted Dough Balls Litti is made from whole wheat flour, which is kneaded into a firm dough using water, a pinch of salt, and a little ghee. The stuffing inside Litti consists of sattu mixed with mustard oil, lemon juice, green chilies, ginger, garlic, onion, carom seeds (ajwain), and spices like cumin and black salt. Once stuffed, the dough balls are sealed and traditionally roasted over an open flame, cow dung cakes, or a clay oven (tandoor), which imparts a unique smoky flavor. However, in modern kitchens, Litti can also be baked in an oven or air-fried for a healthier version. After cooking, Littis are generously coated with ghee, enhancing their flavor and making them soft from the inside while retaining a crisp outer layer.

Chokha: The Flavorful Veggie Mash Chokha is a simple yet delicious side dish made by mashing roasted vegetables. The most common version includes roasted brinjal (baingan chokha), boiled or roasted potatoes (aloo chokha), and sometimes roasted tomatoes. The roasted vegetables are peeled and mashed together with mustard oil, salt, finely chopped onions, green chilies, coriander leaves, and garlic. The mustard oil gives it a pungent kick, adding to its authentic taste. The smoky aroma from the roasted vegetables blends beautifully with the spices, making Chokha a perfect complement to Litti.

Nutritional and Cultural Significance Litti Chokha is not only tasty but also highly nutritious. The sattu in Litti is packed with protein, fiber, and essential nutrients, making it an excellent energy booster. The use of roasted vegetables in Chokha ensures a good intake of vitamins, minerals, and antioxidants. Traditionally, this dish was a staple for farmers and laborers due to its high energy content and ease of preparation.

Today, Litti Chokha is loved across India and even internationally. It is served in restaurants, food festivals, and street stalls, where it continues to capture the hearts of food enthusiasts. Its authentic, rustic flavors and health benefits make it a must-try dish for anyone exploring Indian cuisine.

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Paneer bread pakora

Paneer Bread Pakoda Recipe Paneer Bread Pakoda is a delicious Indian snack, perfect for breakfast or evening tea. It consists of spiced paneer stuffed between bread slices, dipped in a gram flour batter, and deep-fried to perfection.

Ingredients: For the stuffing: 200g paneer (cottage cheese) 1 green chili (finely chopped) 1 tsp ginger paste ½ tsp red chili powder ½ tsp garam masala ½ tsp chaat masala ½ tsp cumin powder

2 tbsp chopped coriander leaves Salt to taste For the batter: 1 cup besan (gram flour) ¼ tsp turmeric powder ½ tsp red chili powder ½ tsp ajwain (carom seeds) Salt to taste Water as needed 6 bread slices

Oil for deep frying Instructions: Prepare the stuffing: Mash or grate paneer in a bowl. Add green chili, ginger paste, red chili powder, garam masala, chaat masala, cumin powder, coriander leaves, and salt. Mix well.

Prepare the batter: In a separate bowl, mix besan, turmeric, red chili powder, ajwain, and salt. Add water gradually to make a smooth, thick batter.

Assemble the bread pakoda: Take a bread slice, spread the paneer mixture evenly, and place another slice on top. Press gently and cut diagonally to form triangles.

Fry the pakodas: Heat oil in a pan. Dip each bread triangle into the besan batter, coat it well, and deep-fry until golden brown. Fry on medium heat to ensure even cooking. Serve: Drain excess oil on a paper towel and serve hot with green chutney or ketchup.

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Khasta kachori

Khasta Kachauri: The Iconic Indian Street Food Khasta Kachauri is a popular Indian street food known for its crispy, flaky texture and flavorful stuffing. Originating from North India, especially Uttar Pradesh and Rajasthan, this deep-fried delicacy is widely loved across the country. The word "khasta" means "crispy," and "kachauri" refers to a stuffed pastry, making it a perfect name for this savory snack.

Ingredients & Preparation Khasta Kachauri is made using refined flour (maida) mixed with ghee or oil to achieve a flaky crust. The stuffing varies by region but is commonly made with spiced lentils (urad dal or moong dal), mashed potatoes, or a combination of peas and spices. Some versions also include dry fruits and nuts to enhance the richness.

To prepare the kachauri, the dough is kneaded to a soft yet firm consistency and left to rest for some time. The stuffing is cooked separately using spices such as asafoetida (hing), fennel seeds, cumin, coriander, and dry mango powder (amchur) for a tangy twist. Small portions of the dough are stuffed with the prepared filling, sealed carefully, and deep-fried on a low flame until golden brown. The slow frying process is crucial to achieve the signature crispiness.

Variations of Khasta Kachauri Dal Kachauri – Stuffed with a spicy lentil mixture, this version is famous in Rajasthan and Uttar Pradesh. Aloo Kachauri – Filled with mashed potatoes, this variant is commonly enjoyed in West Bengal.

Matar Kachauri – A seasonal variety stuffed with green peas, popular in Bihar and Madhya Pradesh. Raj Kachauri – A royal version, served like chaat with curd, chutneys, and sev, mostly found in Delhi and Jaipur.

Street Food Delight Khasta Kachauri is best enjoyed with spicy potato curry (aloo sabzi), tamarind chutney, or mint chutney. It is a staple in breakfast menus and an essential part of festive occasions like Holi and Diwali.

In Indian street food culture, vendors serve freshly fried kachauris, often pairing them with yogurt, pickles, or fried green chilies. Whether eaten as a snack or a full meal, its rich taste and crunchy texture make it irresistible.

Khasta Kachauri is not just a dish but an experience—a bite into it releases a burst of flavors, making it one of the most cherished street foods in India.

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Kachori(crunchy)

Kachori is a popular Indian deep-fried snack known for its crispy and crunchy texture. It is made from a dough of refined flour (maida) and stuffed with a variety of spiced fillings, such as lentils (dal), peas, onions, or potatoes. The secret to a crunchy kachori lies in the preparation of the dough, the frying technique, and the stuffing consistency.

Dough Preparation for Crunchiness To achieve a perfectly crunchy kachori, the dough must be well-balanced. The flour is mixed with ghee or oil (moyan), which ensures a flaky and crispy texture. The proportion of fat to flour is crucial—too much fat can make the kachori soft, while too little can make it too hard. The dough should be kneaded until it is firm yet pliable, and then allowed to rest for at least 30 minutes.

Frying Technique The frying process is key to getting the right crunch. Kachoris should be fried on low to medium heat rather than high heat. If the oil is too hot, the outer layer will brown quickly while the inside remains uncooked. Slow frying ensures even cooking, giving the kachori a uniform golden-brown, crisp exterior..

Stuffing Consistency A well-prepared stuffing ensures that the kachori doesn’t become soggy. The filling should be dry, as excess moisture can make the outer layer soft. The spices, including fennel, cumin, and hing, enhance the taste while keeping the texture intact..

When fried properly, kachoris turn out crunchy, with a crisp shell that shatters with each bite, revealing a flavorful, spiced filling inside. Enjoyed with chutneys or curry, crunchy kachoris are a delight for food lovers!.

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paneer recipies(paneer patees)

How to Make Paneer Patties.

Paneer patties, also known as paneer cutlets, are a delicious and crispy snack made with mashed paneer, potatoes, and aromatic spices. They are easy to make and can be served as a tea-time snack, an appetizer, or even in burgers. Here’s a step-by-step guide to making paneer patties at home.

Ingredients:

For the Patties: 200g paneer (cottage cheese), grated 2 medium potatoes, boiled and mashed

2 tablespoons bread crumbs (for binding) 1 small onion, finely chopped 2 green chilies, finely chopped (optional) 1 teaspoon ginger-garlic paste

½ teaspoon red chili powder ½ teaspoon garam masala

½ teaspoon chaat masala ½ teaspoon cumin powder

Salt to taste 2 tablespoons fresh coriander leaves, chopped 1 teaspoon lemon juice For Coating & Frying:

2 tablespoons all-purpose flour (maida) 2 tablespoons cornflour ¼ cup water (for making the slurry)

½ cup bread crumbs (for coating) Oil for shallow frying

Instructions: Step 1: Preparing the Paneer Mixture

In a large mixing bowl, add the grated paneer and mashed potatoes. Mix them well. Add the chopped onions, green chilies, and ginger-garlic paste. Now, add red chili powder, garam masala, cumin powder, chaat masala, and salt.

Pour in lemon juice and mix everything thoroughly. To bind the mixture, add 2 tablespoons of bread crumbs and knead it into a smooth dough. If the mixture is too sticky, add a little more bread crumbs. Step 2: Shaping the Patties.

Take a small portion of the mixture and roll it into a ball. Flatten it gently to form a round patty. Repeat this process for the remaining mixture. Keep the patties aside while you prepare the coating.

Step 3: Preparing the Coating In a small bowl, mix all-purpose flour and cornflour with water to make a smooth slurry. It should have a thin, flowing consistency. Spread bread crumbs on a plate for coating.

Step 4: Coating the Patties Dip each paneer patty into the slurry, ensuring it is well coated. Roll it in the bread crumbs so that the patty gets a crispy outer layer. Repeat for all the patties and place them on a plate. Step 5: Frying the Patties Heat oil in a pan over medium flame for shallow frying. Once the oil is hot, place the patties in the pan and cook until golden brown on one side. Flip them carefully and cook the other side until crisp and golden. Once done, remove them and place them on a paper towel to absorb excess oil.

Serving Suggestions: Serve hot with mint chutney, tomato ketchup, or tamarind chutney. You can also use these patties as a filling for burgers or sandwiches. Sprinkle some chaat masala on top for extra flavor.

Tips: To make the patties healthier, you can air-fry or bake them instead of frying. If the mixture feels too soft, add more bread crumbs for better binding. You can also stuff them with cheese for a cheesy surprise inside! Enjoy your homemade crispy and delicious paneer patties!

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Chole kulche

Street chole kulche receipe

Street-Style Chole Kulche Recipe

If you love Delhi-style street food, then you must try Chole Kulche—a delicious combination of spicy chickpeas and soft kulchas. This dish is famous for its tangy and chatpata (spicy-tangy) flavors, often served with fresh onions, green chilies, and a squeeze of lemon. Let’s break it down step by step.

Ingredients

For Chole (Chickpeas) 1 cup white chickpeas (kabuli chana) (soaked overnight) 3 cups water (for boiling) 1 black tea bag (optional, for color) 1 small cinnamon stick 2 bay leaves 2 cloves 1 tsp salt 1 tsp cumin seeds 1 tsp red chili powder ½ tsp turmeric powder 1 tsp coriander powder 1 tsp chole masala or garam masala 1 tbsp amchur (dry mango powder) 1 tbsp lemon juice 1 tbsp oil or butter 2 tbsp chopped coriander leaves 1 chopped onion 1 chopped tomato 2 **

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Burger(chaumeen)

Chaumeen Burger Recipe A Chaumeen Burger is a unique fusion dish that combines the crispy, flavorful taste of noodles (chaumeen) with a classic burger. This Indo-Chinese-inspired burger is delicious, spicy, and perfect for street-food lovers.

Ingredients

For the Chaumeen (Noodles) Patty: 1 cup boiled noodles (preferably Hakka noodles) 2 tablespoons cornflour

1 tablespoon all-purpose flour (maida) 1 teaspoon soy sauce 1 teaspoon red chili sauce ½ teaspoon black pepper powder

Salt to taste ½ teaspoon ginger-garlic paste 1 tablespoon finely chopped onions 1 tablespoon finely chopped capsicum

Oil for frying For the Burger: 2 burger buns 2 tablespoons mayonnaise 1 tablespoon tomato ketchup 1 teaspoon red chili sauce ½ cup shredded cabbage ¼ cup sliced onions ¼ cup sliced cucumbers ¼ cup grated carrots 2 cheese slices

Butter for toasting buns Instructions Step 1: Prepare the Chaumeen Patty Boil the noodles according to the package instructions and drain them completely. Let them cool. In a bowl, mix the boiled noodles with cornflour, all-purpose flour, soy sauce, red chili sauce, black pepper, salt, and ginger-garlic paste. Add finely chopped onions and capsicum to the mixture and mix well. Shape the mixture into patties and press them gently to hold their form. Heat oil in a pan and shallow-fry the patties on medium heat until they turn crispy and golden brown on both sides. Remove and set aside. Step 2: Prepare the Burger

Slice the burger buns into halves and toast them lightly with butter in a pan. Mix mayonnaise, ketchup, and red chili sauce in a bowl to create a creamy spread. Spread this sauce on the inner sides of both bun halves. Place a cheese slice on the bottom bun.

Put the crispy chaumeen patty over the cheese slice. Add shredded cabbage, sliced onions, cucumbers, and grated carrots on top of the patty for a crunchy texture. Cover with the top bun and press gently.

Step 3: Serve and Enjoy Serve the Chaumeen Burger hot with fries and a side of spicy schezwan sauce or ketchup.

Enjoy this crispy, spicy, and flavorful burger with your favorite drink! This fusion burger is perfect for evening snacks, parties, or a unique homemade street-food experience.

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Burger (vegies)

Making a simple veggie burger with tomatoes and onions is easy! Here’s a basic recipe:

Ingredients:

For the Veggie Patty:

1 cup boiled & mashed potatoes ½ cup boiled & mashed chickpeas (or any beans) ½ cup grated carrots (optional) ½ cup finely chopped onions

1 teaspoon garlic paste ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon red chili powder ½ teaspoon cumin powder

½ cup bread crumbs 1 tablespoon cornflour (for binding) 1-2 tablespoons oil for shallow frying For Assembling the Burger:

2 burger buns 1 medium tomato (sliced) 1 medium onion (sliced into rings) 2 lettuce leaves (optional) 2 tablespoons mayonnaise or ketchup 1 slice cheese (optional)

Steps: 1. Prepare the Patty In a bowl, mix mashed potatoes, chickpeas, grated carrots, onions, garlic paste, and all the spices. Add breadcrumbs and cornflour to bind the mixture. Shape into round patties and refrigerate for 15-20 minutes to firm up. Heat oil in a pan and shallow-fry the patties until golden brown on both sides. 2. Assemble the Burger

Toast the burger buns lightly on a pan with a little butter. Spread mayonnaise or ketchup on the bottom bun. Place a lettuce leaf (if using), followed by the fried patty. Add a slice of cheese (if using), onion rings, and tomato slices. Cover with the top bun and press gently.

3. Serve Serve hot with fries or a side of salad. Enjoy your homemade veggie burger! Would you like a variation or a different sauce suggestion?

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chawmeen-chinees dish

Street-Style Chow Mein Recipe

Street-style chow mein is a delicious and spicy noodle dish that’s popular as a quick snack or meal. Packed with stir-fried vegetables, noodles, and bold sauces, it’s easy to make at home with a few simple ingredients. Here’s a step-by-step recipe to prepare authentic street chow mein in just 400 words:

Ingredients: Noodles: 200g boiled and drained noodles (egg or plain). Vegetables: ½ cup shredded cabbage, ½ cup julienned carrots, ½ cup sliced bell peppers (red, yellow, or green), and ¼ cup sliced spring onions. Aromatics: 1 tbsp finely chopped garlic, 1 tsp finely chopped ginger, and 1-2 green chilies (slit). Sauces: 1 tbsp soy sauce, 1 tbsp chili sauce, 1 tbsp tomato ketchup, 1 tsp vinegar. Seasoning: ½ tsp black pepper, ½ tsp red chili powder, and salt to taste. Oil: 2-3 tbsp (preferably sesame oil for flavor).

Preparation: Boiling Noodles: Cook the noodles according to the package instructions. Drain and toss them with a teaspoon of oil to prevent sticking. Prepare the Stir-Fry: Heat oil in a large wok or non-stick pan over high heat. The high flame is essential to recreate the smoky street-style flavor.

Sauté Aromatics: Add the chopped garlic, ginger, and green chilies to the hot oil. Stir for 30 seconds until fragrant. Add Vegetables: Toss in the shredded cabbage, carrots, and bell peppers. Stir-fry for 2-3 minutes. Ensure the veggies retain their crunch for that authentic texture.

Incorporate Sauces: Add soy sauce, chili sauce, ketchup, and vinegar. Mix everything well to coat the veggies evenly. Combine Noodles: Add the boiled noodles to the wok. Sprinkle black pepper, red chili powder, and salt. Use tongs or a large fork to mix gently, ensuring the noodles don’t break. Final Touch: Garnish with spring onions and give it one last toss on high flame.

Serving: Serve hot with a side of chili vinegar or schezwan sauce for extra spice. This street-style chow mein is perfect as a standalone dish or a side to Manchurian or soup. Tips:

Use a large wok to avoid overcrowding and get the proper stir-fried texture. Adjust the sauces and spice levels to your preference. For added flavor, include scrambled egg or shredded chicken. Enjoy your flavorful and smoky street-style chow mein at home!

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Peties

Ingredients:

For the patties:

4 medium-sized potatoes (boiled and mashed) 2 tbsp cornflour or bread crumbs (for binding) 1-2 green chilies (finely chopped) 1 tsp ginger (grated or finely chopped) 1/2 tsp red chili powder 1/2 tsp cumin powder 1/2 tsp garam masala 1/2 tsp chaat masala 2 tbsp fresh coriander leaves (chopped) Salt to taste For shallow frying:

Oil as needed Instructions: 1. Prepare the potato mixture: Boil the potatoes until soft. Peel and mash them thoroughly. Avoid lumps. Add chopped green chilies, ginger, cumin powder, red chili powder, garam masala, chaat masala, and salt.

Mix in cornflour or breadcrumbs for binding. Add fresh coriander and mix well to form a dough. 2. Shape the patties: Take a small portion of the potato mixture and roll it into a ball. Flatten the ball gently to form a round patty. Repeat for the remaining mixture. 3. Fry the patties:

Heat a non-stick pan or tawa on medium heat. Add a small amount of oil for shallow frying. Place the patties on the hot pan and cook until golden and crisp on one side (about 3-4 minutes).

Flip and cook the other side until evenly crispy. Add more oil if needed. 4. Serve: Serve hot with green chutney, tamarind chutney, or ketchup.

You can also use them in burgers or chaat preparations like aloo tikki chaat. Enjoy your homemade aloo patties!

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kachori

Here’s the recipe for making Dhakel Kachori, a popular Indian snack: Ingredients: For Kachori Dough: 2 cups all-purpose flour (maida) 3 tablespoons ghee or oil ½ teaspoon salt Water (as needed)

For Filling: 1 cup moong dal (yellow split lentils) or urad dal (black gram) soaked for 2-3 hours 2 tablespoons oil 1 teaspoon cumin seeds (jeera) 1 teaspoon fennel seeds (saunf) 1 teaspoon coriander powder (dhania powder) 1 teaspoon garam masala ½ teaspoon red chili powder ½ teaspoon turmeric powder 1 teaspoon dry mango powder (amchur) or lemon juice 1-2 green chilies, finely chopped 1 tablespoon grated ginger Salt to taste

For Frying: Oil for deep frying Instructions: Step 1: Prepare the Dough

In a large bowl, mix all-purpose flour, ghee/oil, and salt. Gradually add water and knead to form a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes. Step 2: Make the Filling.

Drain the soaked dal and grind it coarsely (don’t make it a fine paste). Heat 2 tablespoons of oil in a pan. Add cumin seeds and fennel seeds. Let them splutter. Add grated ginger and green chilies, sauté for 1-2 minutes. Add ground dal and cook on medium heat.

Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook until the mixture becomes dry and crumbly. Stir continuously to avoid sticking. Turn off the heat, mix in dry mango powder or lemon juice, and let the filling cool completely. Step 3: Assemble the Kachoris.

Divide the dough into small balls and the filling into equal portions. Roll a dough ball into a small circle (3-4 inches diameter). Place a portion of the filling in the center. Gather the edges of the dough and seal it completely. Gently flatten the stuffed dough ball into a small disc (ensure the filling doesn’t spill out). Step 4: Fry the Kachoris.

Heat oil in a deep pan over medium heat. Once the oil is moderately hot, reduce the heat to low-medium. Fry the kachoris in batches, flipping them occasionally, until they turn golden brown and crispy. This takes 6-8 minutes per batch. Remove the kachoris with a slotted spoon and drain them on a paper towel.

Serving Suggestions: Serve Dhakel Kachoris hot with tamarind chutney, mint chutney, or a spicy potato curry. They're perfect for tea-time or as a festive snack!

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Bread pakoda

Crispy Bread Pakora Recipe

Bread Pakora is a beloved Indian snack, perfect for rainy days or as an indulgent tea-time treat. Made with bread slices, spiced potato filling, and gram flour batter, it is crispy on the outside and soft on the inside.

Ingredients For the Filling:

3 medium-sized boiled potatoes 2 green chilies (finely chopped) 1/2 tsp red chili powder 1/4 tsp turmeric powder 1/2 tsp cumin seeds 1/2 tsp garam masala 1/2 tsp chaat masala 2 tbsp chopped coriander leaves Salt to taste For the Batter:

1 cup gram flour (besan) 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp ajwain (carom seeds) A pinch of asafoetida (hing) 1/4 tsp baking soda (optional, for extra fluffiness) Salt to taste Water (to make a thick batter) Other Ingredients:

6 slices of bread (white or whole wheat) Oil for deep frying Instructions Prepare the Filling

Mash the boiled potatoes in a bowl. Add green chilies, red chili powder, turmeric powder, cumin seeds, garam masala, chaat masala, coriander leaves, and salt. Mix well to form a smooth filling. Prepare the Batter In a separate bowl, combine gram flour, turmeric powder, red chili powder, ajwain, asafoetida, and salt. Gradually add water and whisk to form a smooth, lump-free batter. The batter should be thick enough to coat the bread slices. Assemble the Pakoras Take a slice of bread and spread the prepared potato filling evenly on one side. Cover with another slice of bread to make a sandwich. Cut the sandwich diagonally into two triangles. Fry the Pakoras

Heat oil in a deep frying pan over medium heat. Dip each bread triangle into the gram flour batter, ensuring it is evenly coated. Gently drop it into the hot oil and fry until golden brown and crispy on both sides. Remove and place on a paper towel to drain excess oil.

Serve Serve the bread pakoras hot with mint chutney, tamarind chutney, or tomato ketchup. Pair with a steaming cup of masala chai for the ultimate snack experience!

Enjoy your crispy, flavorful bread pakoras!

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Biryani

Street Biryani Dhakel Recipe

Street-style biryani, or "dhakel biryani," is a quick and flavorful version of traditional biryani, perfect for satisfying your cravings. Here's a simple recipe to create this delightful dish.

Ingredients:

2 cups basmati rice (soaked for 30 minutes) 500g chicken (or vegetables for a veg version)

2 large onions (thinly sliced) 2 tomatoes (chopped) 1/2 cup yogurt

2 green chilies (slit) 2 tablespoons ginger-garlic paste 1/4 cup oil or ghee

1 teaspoon turmeric powder 2 teaspoons red chili powder

2 teaspoons biryani masala 1 teaspoon garam masala

A handful of chopped coriander and mint leaves Whole spices (2 bay leaves, 4-5 cloves, 2-3 cardamom pods, 1 cinnamon stick)

Salt to taste Steps:

Cook Rice: Boil rice with salt and whole spices until 70% cooked. Drain and set aside. Prepare Base: Heat oil in a deep pan. Add whole spices, then onions, and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking for a minute.

Cook Chicken: Add chicken pieces and cook until lightly browned. Mix in turmeric, red chili powder, biryani masala, and salt. Cook for 5 minutes.

Layering: Add yogurt, tomatoes, and half of the coriander and mint. Mix well. Layer the partially cooked rice on top, sprinkle garam masala, remaining herbs, and drizzle some ghee. Dum Cooking: Cover with a tight lid, place on low heat for 20 minutes, and allow the flavors to infuse.

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