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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