Showing posts with label Breakfast Recipe. Show all posts
Showing posts with label Breakfast Recipe. Show all posts

Friday, December 13, 2019

Cob Bread Recipe With Ingredients

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A simple cob loaf recipe – the perfect bread for sandwiches or of course, using in a stuffed cob loaf.

This cob loaf recipe couldn’t be more simple. It follows the exact same process that most of bread recipes do – activate yeast in water and sugar, add flour, salt and oil, knead, first rise, shape, second rise, bake.

Course: Bread
Prep Time: 10 mins
Cook Time: 30 mins
Rising time: 1 hr 40 mins
Total Time: 2 hrs 20 mins
Servings: 1 loaf
Calories: 1566 kcal


  • 1 cup (250ml) warm water (45°C/110°F)
  • 1 1/2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3 cups high grade flour (bread flour)
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • Extra flour for dusting

How To Make Cob Bread Recipe:

  1. Add water, yeast and sugar to the bowl of a stand mixer or large mixing bowl and combine using the dough hook or a whisk. Allow to sit for 5 minutes for the yeast to activate.
  2. Add the remaining ingredients and knead for 7 minutes on the lowest speed of your mixer, or for 10 minutes by hand until the dough is smooth and elastic and bounces back when you press it lightly.
  3. Cover with a clean tea towel and put in a warm place to rise until doubled in size (about 1 hour)
  4. Grease a 20cm (8 inch) round cake tin with cooking spray (or use a baking tray lined with baking paper) Gently punch the dough down and shape into a round loaf approximately 15cm in diameter. Place in the cake tin or on the tray and using a sharp knife, make a criss cross pattern on top of the loaf. Cover with lightly greased glad wrap and put in a warm place to rise until doubled in size (about 40 minutes)
  5. Heat the oven to 200°C. Once the bread has risen, remove the gladwrap, sprinkle the top with flour and bake for 30-35 minutes until the loaf is golden brown and sounds hollow when you tap the bottom of the loaf.
  6. Turn the loaf out onto a cooling rack and allow to cool before slicing and serving or before slicing off the top and turning it into a filled cob loaf.

Keywords: artisan bread, baking bread, cob loaf
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Wednesday, December 11, 2019

Shakshuka Recipe | Shakshouka Recipe With Ingredients

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Shakshouka also spelled shakshuka or chakchouka, is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and common spices. The dish has existed in Mediterranean and the Maghreb for centuries. Shakshuka is an Israeli and Middle Eastern meal.

The word is derived from the Arabic verb shakka, meaning -stick together, clump together.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Shakshuka | Shakshouka
In Israel, shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen.

Cuisine: Mediterranean, Middle eastern
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6


  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped

How To Make Shakshuka (Shakshouka) Recipe:

  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  5. Garnish with chopped cilantro and parsley.


  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.

Nutrition Information:

Calories: 122.2kcal, Carbohydrates: 9.7g, Protein: 8g, Fat: 5.4g, Saturated Fat: 1.6g, Cholesterol: 186.5mg, Sodium: 348mg, Fiber: 1.9g, Sugar: 5.5g

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Sunday, December 8, 2019

Easy Bread Pakora Recipe With Ingredients | How to Make Bread Pakora at Home

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 A common street food, it is made from bread slices, gram flour, and spices among other ingredients. The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them.

Bread Pakora is a traditional snack recipe which is typically prepared in Indian households for weekend breakfast and brunch. Cooked using bread slices, gram flour and mashed potato filling that has a lot of spices along with green chutney, this snack recipe is something which no one can resist eating in winter and monsoon season. It is also known as bread bhaji (or bajji).

Bread Pakora
It is a truly delicious breakfast recipe that is crispy from outside and soft from inside, this dish has a spicy and tangy taste that would give your taste buds an unforgettable experience. The best thing about this recipe is that you can prepare it in just few minutes using some easily available ingredients.

Course: Snack
Cuisine: Indian
Prep Time:10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 4


For Stuffing:
  • 3 potato / aloo, boiled & mashed
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp aamchur / dry mango powder
  • 2 tbsp coriander, finely chopped
  • ½ tsp chaat masala
  • ¼ tsp salt
For Besan Batter:
  • 1 cup besan / gram flour
  • 2 tbsp rice flour
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp salt
  • pinch of soda
  • ½ cup water or as required
Other Ingredients:
  • 4 slices bread, white / brown
  • 4 tsp green chutney
  • oil for deep frying

How To Make Bread Pakora at Home:

  1. In a large mixing bowl take 3 boiled potato.
  2. Also add 1 green chilli, 1-inch ginger, 2 tbsp coriander,¼ tsp chilli powder, ½ tsp aamchur and ½ tsp chaat masala.
  3. Combine all the ingredients well and aloo stuffing is ready.
  4. Spread 1 tsp of green chutney over bread slice and cut half.
  5. Spread a tbsp of prepared aloo stuffing over half slice of bread.
  6. Cover with another half slice and dip into besan batter covering both sides.
  7. Deep fry immediately into hot oil.
  8. Splash oil over bread pakora and fry on medium flame flipping occasionally.
  9. Fry till the pakora turns golden and crisp.
  10. Serve bread pakora with green chutney or tomato sauce.


  • Spreading green chutney is optional, however, enhances the flavour.
  • also, fry in hot oil, else batter will separate from bread.
  • The consistency of the batter is also very important to make good bread pakora. It should neither be too thick or too thin.
  • Fry the bread pakora on medium heat.
  • You can cut the bread slices into squares a well.
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Friday, December 6, 2019

Ragi (Raji) Dosa Recipe - How to make Ragi Dosa

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Ragi Dosa is one of the traditional foods in South Karnataka.
Finger Millet, also known as Ragi (Raji) is an important millet grown extensively in various regions of India and Africa. It ranks sixth in production after wheat, rice, maize, sorghum and bajra in India.

Ragi Flour is a primarily a powder food, made out of Ragi grain. It also controls diabetes as it contains complex carbohydrates and high fibre levels. It is rich in calcium and extremely good for vegans and vegetarians.

According to wikipedia ragi keeps you young and keeps your skin healthy and gives glow to the skin.

 It is finger millet powder. It has high protein and mineral content.

Calcium and Iron enriched ragi dosa are super nutritious and taste super delicious. Make for kid's tiffin or as breakfast for unique flavor and taste.



  • Ragi flour - 1/2 cup
  • Wheat flour - 1/4 cup
  • Chickpea flour - 1/4 cup
  • Oil/ghee - 1/4 cup
  • Curd - 1/2 cup
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Green chilly - 1 (finely chopped)
  • Ginger - 1 inch piece (grated) or 1/2 tsp paste
  • Salt - more than 1/2 tsp or to taste

How to make Ragi Dosa:

Prepare the dosa batter
  1. Take ragi flour and wheat flour in a big mixing bowl, followed by chickpea flour. 
  2. Now add curd to it. Add water in small portions and stir until all lumps dissolves completely. 
  3. After this, add salt, ginger, green chili or some green coriander. 
  4. Add some more water and make the batter a little thin in consistency. 
  5. Batter is ready and for this much batter 1/2 cup water and 1/2 cup curd is used. 
  6. Cover and keep the batter aside for 20 minutes to set.

Roast the dosa
  1. After 20 minutes when the batter turns puffy, whisk is nicely. 
  2. Heat a non stick pan over the flame. 
  3. Pour some oil over the pan and spread it evenly using a napkin paper. 
  4. When the pan is heated well, reduce the flame and let it cool down a little. 
  5. When the pan is medium hot, pour 2 tbsp batter over it and stir in circular motion very thinly. 
  6. Now increase the flame. 
  7. Spread some oil all around the dosa and over it as well. 
  8. Let it roast from beneath until it gets golden brown. 
  9. After this, flip the side of dosa and let it roast from other side as well until it gets golden brown spots.
  10. Dosa is roasted well, reduce the flame and take it off from tawa. Likewise prepare rest of the dosas as well.
  11. Raagi dosa is ready, these are also known as raagi cheelas. 

Super healthy and tempting raagi dosa and serve steaming hot with chutney, curd, tomato ketchup, chilly sauce or coconut chutney and relish eating. Pack them in tiffin with tomato sauce, jam or sweet pickle.


  • Do not skip curd as it helps to avoid the bitter taste of ragi.
  • You can also prepare batter with rice flour.
  • Instead of non stick pan, non stick tawa can be used.
  • While spreading the batter make sure that the batter is not too hot. Let it heat sufficiently, then reduce the flame and let it cool down a little else it will get difficult to spread the batter.
  • You can also add finely chopped spinach or methi leaves to give them a different taste and flavor to these ragi dosas.
  • Batter of ragi dosa should not be as thick as normal dosa, it should have thin consistency like rava dosa.Adding chiroti rava(fine semolina) makes dosa stiff and crispy.
  • Instead of rava, you can add 1 tbp powder of split black gram aka urad dal.
  • You can add grated carrot, finely chopped onions, capsicum and chillies for the batter to make it more wholesome, healthier and spicier.

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Wednesday, November 27, 2019

Simple Homemade Omelette Recipe With Ingredients

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Whoever doesn't like to enjoy eggs on breakfast table! Here's a very simple and quick egg recipe for breakfast within few minutes. If u havn't much time  for preparing something like stuffing and healthy here is that thing which is healthy and quick and easy recipe made with eggs the protein pack nashta recipe.


Prep Time: 2 min
Cook Time: 5 min


  • 2 eggs
  • Pinch salt
  • 1 Onion, chopped
  • 2 green chillies choppes
  • Coriander leaves, chopped

How to Make Homemade Omelette:

  1. Whisk eggs, salt, onion,green chillies and coriander leaves.
  2. Heat over medium heat.
  3. Pour in egg mixture.
  4. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet.
  5. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
  6. When eggs are almost set on surface but still look moist, flip it on other side to cook.
  7. Cook for a minute, then slide omelette onto plate.
  8. serve hot omelette and enjoy.


  • An omelette can be made quickly and easier if the skillet is hot when the egg mixture is added. The skillet is hot enough when a drop of water rolls around instead of bursting into steam immediately.
  • Preparing individual omelettes, rather than one large one, will result in lighter and fluffier omelettes that are easier to handle.
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Sunday, November 24, 2019

Simple Pancake Recipe With Ingredients | How To Make Pancakes At Home

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Simple Fluffy Pancake Recipe At Home 

A Pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.

Pancakes may be served at any time of the day with a variety of toppings or fillings

Best Fluffy Pancakes are right here.

Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Servings: 12 Pancakes


  • 2 cups all purpose (plain flour)
  • 1/4 cup granulated sugar or sweetener
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (1/4 cup extra if needed)
  • 1/4 cup butter (melted)
  • 2 teaspoons pure vanilla extract
  • 1 large egg

How To Make Pancakes:

  1. Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
  3. (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
  4. Set the batter aside and allow to rest while heating up your pan or griddle.
  5. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
  6. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  7. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain.

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Thursday, November 21, 2019

Homemade Misal Pav Recipe With Ingredients

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Misal pav is a popular dish from Maharashtra, India. It consists of misal and pav (a type of Indian bread roll). Misal Pav is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.

The curry is made from mixed sprouts and lentils that are rich in proteins. You can adjust the spice in the recipe according to choice.

The taste of misal ranges from mildly to extremely spicy. And there are a lot of varieties as well. Misal is also a popular street food. The dish is always served hot.

Misal Pav from Maharashtra is known for its high spice content. There are different versions of misal pav such as Kolhapuri misal, Nashik misal, Khandeshi misal, Nagpuri misal and Puneri misal; the first part indicates the regional origin. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal.

Misal is prepared in part with sprouted lentils and has less water . It has two parts, a thick curry of matki, called "usal", and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The Moth curry or Usal form is prepared using onion, ginger, garlic and other spices.

Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 4

Ingredients Of Misal Pav:

For paste of gravy/sauce:
  • 2 Tbsp Oil
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 Cup Onion, chopped
  • 1 Cup Tomato, chopped
  • 3/4 Cup Coconut, grated
To make gravy/sauce:
  • 3 Tbsp Oil
  • Spice Paste (as above)
  • To taste Salt
  • 1 tsp Red chilly paste
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin-coriander powder
  • 1/2 tsp Cinnamon & clove powder
  • 3 Cups Water (or as required to adjust the consistency)

To make usal:
  • 3 Tbsp Oil
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1/2 tsp Hing (asafoetida)
  • 1 1/2 Cups Steamed matki (moth) (soaked overnight)
  • 1 Cup Potato (cut into square pieces), boiled
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1/2 tsp Cinnamon-clove powder
  • 1 Lime juice
  • 3 Cups Water (or as required)
  • To taste Salt

For garnishing:

  • Onion, chopped
  • Lemon, wedge
  • Mix dry farsan, sev
  • Coriander, chopped

How to Make Misal Pav:

Prepare paste:
1.Heat oil in a pan. Add ginger paste, garlic paste and chopped onion.
2.Saute till the onion is transculent.
3.Now add chopped tomatoes and grated coconut. Mix well and saute it for few minutes.
4.Allow the mixture to cool then grind it into a smooth paste.

Prepare gravy/sauce:
1.Heat oil in a pan. Add the ready paste into oil and saute it for about 2 minutes.
2.Now add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.
3.Add water and cook till the mixture starts leaving oil.
4.Transfer it in a bowl and keep it aside.

Prepare Usal:
1.Heat oil in a pan. Add ginger paste, garlic paste and asafoetida.
2.Saute it for a minute and add soaked & boiled sprouts along with potatoes. Mix it well.
3.Now add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.
4.Add water to it and cook it for about 8-10 minutes.
5.Transfer it in a separate bowl.

Prepare Misal:
1.Take a serving bowl. First pour ready usal in the bowl and then pour the red gravy over it.
2.Thereafter, add finely chopped onion and farsan to the mixture.
3.Garnish it with chopped coriander. Serve it with pav and a slice of lemon

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Sunday, November 17, 2019

French Toast Recipe With Ingredients | How to Make French Toast In Indian Style

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Slice fine white bread, break it into large pieces, soak these pieces in milk and beaten egg, fry in oil, and cover with honey before serving.
French toast is a dish that is made of sliced bread soaked in eggs and milk, then fried. The cooked slices may be served with sugar or sweet toppings such as jam, honey, fruit.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.

Let's prepare French Toast in my way:

Prep Time: 5 min
Total Time: 20min


  • 3 egg
  • salt as required
  • 4 teaspoon butter
  • 2 bread slices
  • black pepper as required

How to make French Toast:

  1. For making French toast, take a bowl and crack the eggs in it.
  2. Season it with salt and pepper.
  3. Beat the egg mixture thoroughly until yellowish and creamy.
  4. Now, heat butter in a non-stick pan.
  5. Take the breads and dip in the egg mixture.
  6. Place the bread slices on the pan and cook until golden brown.
  7. When done, flip gently and cook the other side as well.
  8. When the bread slices are cooked, serve it with tomato ketchup or any favorite sauce of yours

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Saturday, November 16, 2019

Kashmiri Tea | Noon Chai | Pink Tea Recipe With Ingredients

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Kashmiri Chai is a traditional tea from the land of Kashmir. This tea is pink in colour and has a different taste. Kashmiri Tea is made from special tea leaves, milk, salt. In this Tea, Baking Soda is added along with Green tea.

Kashmiri Chai is different from regular tea and tastes. Special tea leaves from Kashmir is brewed in which baking soda, milk and cardamom is added to make this delicious tea . The tea is a great during the winters and can be served along with biscuits to make your evening better.

Kashmiri chai is traditionally made from a type of green tea leaves, milk, salt, baking soda and usually cooked in a samavar. A pinch of baking soda gives it a pink color. Sugar is not traditionally used in Kashmiri home recipes, although newer commercial preparations in Indian and Pakistani restaurants and tea stalls may include sweetener.

Cuisine: Kashmiri
Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 4


  • 2 teaspoon Green Tea
  • 1/3 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 cups Water
  • 2 cups Milk

How to make Kashmiri Chai Recipe - Pink Tea:

  1. To begin making the Kashmiri Chai Recipe,boil 1 cup water and brew tea leaves, till frothy. Now add the baking soda and whisk vigorously for about 10 seconds.
  2. Add remaining water and cardamom powder. Brew till tea turns bright red in colour.
  3. Now on medium heat, add the milk and whisk it vigorously to achieve a slight froth. The colour of the tea should now be a lovely dark pink.
  4. Adjust milk to colour of your choice. Add the salt and stir well.
  5. Pour into a cup and serve the Kashmiri Chai hot.

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Friday, November 15, 2019

Cappuccino Recipe With Method - How to make Cappuccino coffee

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A cappuccino is a coffee drink made from a mixture of espresso and steamed milk. A traditional Italian cappuccino is generally a single (or sometimes a double) espresso shot topped with equal parts steamed and. Traditionally a cappuccino has more foam and less milk and also a cappuccino has chocolate powder dashed on top.

When the cappuccino drink was first introduced in Italy, it was named after the Capuchin friars because the color of the espresso mixed with frothed milk was similar to the color of the Capuchin robe.

When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture. The traditional cappuccino consists of a single espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (3⁄4 in) thick milk foam on top.

Make your own cuppa coffee at the breakfast table made at home on a winter morning.


Prep Time: 02 seconds
Cook Time: 15 mins
Total Time: 15 mins 02 seconds
Servings: 2

Ingredients Of Cappuccino:

  • 2 cups milk
  • 1 cinnamon stick
  • 2 cups strong coffee
  • Sugar - to taste
  • Ground cinnamon

How to Make Cappuccino:

1.In a saucepan heat the milk and the cinnamon stick just until milk comes to a boil.
2.Turn heat down and let milk simmer for 10 minutes.
3.Remove the cinnamon stick from the heated milk.
4.Pour 1/2 cup of coffee in the cup and add sugar to taste.
5.Now pour the hot milk, raising it high.
6.Sprinkle ground cinnamon and serve hot.


Cappuccino is a good source of calcium. A shot of espresso with 1/3 milk and 1/3 froth, slightly lower in calories than a latte or flat white with 110 calories and 6 grams of fat with full cream milk but with a slightly lower calcium content than both a latte and flat white as a cappuccino contains slightly less milk.

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Wednesday, November 13, 2019

Falafel Recipe | How to make falafel | Chickpea Falafel Recipe With Ingredients

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Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is a very famous Middle Eastern dish that most likely originated in Egypt.The fritters are now found around the world as part of vegetarian cuisine, and as a form of street food.

Falafel has become popular among vegetarians and vegans, as an alternative to meat-based street foods, it has become more widely used as a source of protein.

Preparation and variations of Falafel:

Falafel is made from fava beans or chickpeas.When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander are often added to the beans for added flavor. The mixture is shaped into balls or patties. This can be done by hand or with a falafel mould.The mixture is usually deep fried, or it can be oven baked.

falafel is often served with flat or unleavened bread, it is not served alone.Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added. Falafel is commonly accompanied by tahini.Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly doughnut-shaped.

When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene. Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol.

Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can be baked to reduce the high fat content associated with frying.


Traditional falafel is made by soaking dry chickpeas. Then they are processed along with spices, herbs, onions & garlic to a coarse mixture. This is then formed to balls or patties and fried in hot oil or baked.

Tips to make falafel:

  • For best results make the falafels from scratch using dry chickpeas. If using canned chickpeas, then use about ¾ to 1 cup flour for 1 can of chickpeas. To make it gluten free use chickpea flour.
  • Process the mixture right for a good binding. The processed mixture has to be coarse like the couscous. Very coarse mixture tends to disintegrate the falafel in oil. Too much processing will make the falafel mixture pasty altering the texture of falafel.
  • I do not use flour as I have never felt the need. But if you are making the falafel for the first time then you can add about 1 to 2 tbsp all-purpose flour for binding. For a gluten free version use chickpea flour.
  • The ground falafel dough, balls or patties can be refrigerated for up to 4 days in an air tight jar. Just bring it to room temperature before frying. I usually process a large batch and refrigerate the dough in smaller containers. Take out a box each time and use up.
  • To make herbed falafel, add in more parsley, celery or cilantro while processing.

Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Servings: 30 falafels


  • 2 cups dry chickpeas or kabuli chana (uncooked/ raw)
  • oil as needed for frying
  • 1 medium onion cubed
  • 1½ teaspoon cumin seeds or 1 tsp ground cumin
  • 4 garlic cloves
  • ¼ to ½ cup parsley chopped
  • 1 teaspoon ground coriander (powder)
  • ¼ teaspoon ground pepper (powder)
  • ¼ teaspoon red chili powder or ground cayenne pepper
  • ½ teaspoon salt (adjust to taste)
  • 2 tablespoons chickpea flour or all-purpose flour (optional)

How to Make Falafel:

Preparation for falafel:
  1. Wash and soak chickpeas for overnight or at least for 6 hours.
  2. Discard the water and rinse them well.
  3. Drain them to a colander.
  4. Process together chickpeas, cumin, coriander, pepper, cayenne, salt, onion, garlic, parsley and flour to a coarse mixture.
  5. The mixture must resemble wheat semolina or couscous.
  6. If the mixture is not processed well the balls can break in the oil.
  7. Refrigerate for an hour if possible.
  8. Heat oil in a deep pan just enough to half immerse the falafel.
  9. The trick i found to prevent the falafels from disintegrating is to use oil just enough to half immerse them.
  10. Make a very small ball and drop it in the hot oil to check if it is binding well. It should not break or fall apart.
  11. If it breaks, then add more flour or process the mixture a bit more.

Frying falafel:
  1. Make lemon sized balls and press them gently to bind the mixture well.
  2. If you have added flour then you may slightly flatten them.
  3. Gently slide them one after the other to the hot oil.
  4. Do not disturb them for a minute or two.
  5. Deep fry them on a medium flame until golden & crisp.
  6. Remove the falafel to a steel colander or kitchen towel.
  7. Serve falafel with favorite dip or as a stuffing in pita bread or wraps.


If you wanna make them without flour, then you may need to practise to get the correct texture of the dough (not very coarse and not fine).


Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 81mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1mg

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Thursday, November 7, 2019

Uttapam Recipe With Ingredients

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Uttapam (aka Uttappa or Oothapam) is yet another healthy breakfast recipe from South Indian cuisine prepared with a common rice and urad dal batter used for preparing Idli and dosa. However, unlike Dosa, Uttapam is little thicker and is topped with different types of veggies like onion, tomato, capsicum, carrot, green chilli, sweet corn etc. which makes it even more healthier and tastier.
Uttapam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings.

Cuisine: South Indian
Prep Time: 8 Minutes
Cooking Time: 20 Minutes 
Serves: 2 servings


  • 2 cups Idli Batter or Dosa Batter (homemade or readymade)
  • 1 medium Onion, finely chopped (approx. 1/2 cup)
  • 1/2 cup finely chopped Capsicum, optional
  • 1/3 cup finely chopped Tomato
  • 2-3 green chillies, finely chopped
  • Oil for shallow frying
  • Salt to taste


Step-1 Prepare the batter at home by following this recipe or buy the readymade batter from the grocery store. Add salt (if not added before fermenting the batter) and water (if needed) in batter; mix well. Batter should be slightly thicker than dosa batter and slightly thinner than idli batter.
Step-2 Heat cast iron tava (dosa tawa) or non-stick tawa over medium flame. (for nice golden color, we recommend to use cast iron tawa.) Add few drops of oil on hot tawa and spread it using a halved potato or a halved small onion. This process helps spreading of batter and also prevents it from sticking. Repeat this process before making each uttapam.
Step-3 When tawa is ready, pour one laddle batter and spread it in round shape by gently rotating the ladle in clockwise or anti-clockwise direction. make sure that batter spread is slightly thicker than a batter spread for Dosa.
Step-4 Sprinkle 1-2 tablespoons finely chopped onion and 1-2 tablespoons finely chopped capsicum over it.
Step-5 Sprinkle 1 tablespoon finely chopped tomato and finely chopped green chillies over it. Gently press the veggies with a spatula.
Step-6 Drizzle 1-teaspoon oil around the edge.
Step-7 Cook for approx.2-3 minutes until bottom surface turns light golden brown. If you are making very thick uttapam, cover it with a lid to speed up the cooking process.
Step-8 Flip it gently and cook another side for a minute or until the bottom surface looks cooked.
Step-9 Transfer it to a plate. Repeat the process from step-2 to step-8 for remaining batter.
Step-10 Serve it hot with coconut chutney or tomato onion chutney.

Tips and Variations:

  • The batter spread should not be very thin otherwise veggies will not stick with batter.
  • If batter is refrigerated, remove it from the refrigerator at least 30 minutes before making the uttapam.
  • Sprinkle only onion and green chilli to make Onion Uttapam.
  • If you are making it for kids, garnish it with shredded or grated mozzarella cheese to give it a tempting Pizza look.
  • Add vegetables of your choice and according to the availability.
  • Add grated carrot, sweet corn, green beans etc. to enhance its flavor and taste.
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Monday, November 4, 2019

Easy Homemade Garlic Bread Recipe With Ingredients | How to Make Garlic Bread at Home

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This Easy Homemade Garlic Bread tastes just like the garlic bread from the grocery store, and it’s almost as easy to make with only 4 basic, simple ingredients. Garlic Bread belongs on every family's table. It's so easy to make and it's very delicious.

Cuisine: Italian
Total Time: 20 mins.
Servings: 8 servings


  • 1/2 cup butter, melted
  • 3 to 4 garlic cloves, minced
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 2 tablespoons minced fresh parsley

How to Make Homemade Garlic Bread:

  1. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.
  2. Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm.

Nutrition Facts:

1 piece: 258 calories,                        13g fat (7g saturated fat),                                 31mg cholesterol,   462mg sodium,                                30g carbohydrate (1g sugars, 2g fiber),           5g protein.
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Friday, November 1, 2019

Veg Cutlet Recipe with Ingredients

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Veg cutlet specifically refers to mashed vegetables (potato, carrot, beans).the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.  This is then dipped in an egg mix or corn starch and then in bread crumbs , and fried in ghee or vegetable oil.

Veg cutlet recipe is an ideal recipe for those stubborn kids who hesitate or do not prefer to have vegetables in their meal. The colour and texture of this veg cutlet make it appealing and irresistible for kids. I generally prepare vegetable cutlet with either semolina / rava or breadcrumbs which gives you a whitish or brown cutlet recipe. but in this recipe, i have used crushed corn flakes which gives it bright golden brown colour.


Veg cutlet recipe is very easy and can be prepared within minutes. This recipe is open-ended in terms of adding veggies. hence you can experiment and extend with other veggies like broccoli, snow pea and leafy vegetables on top of the vegetables used in this recipe. The shape of cutlet can be as you like. i have shaped it to semi-cylindrical, but you can also use shaper or a simple patties shape. You can deep fry, shallow fry or pan fry it, but deep frying is a much better option.
Now let's make tasty, crunchy, healthier, veg cutlet

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 12 cutlet


  • 2 potato, peel & cube
  • ¼ cup carrot, cube
  • ¼ cup beans, chop
  • ¼ cup sweet corn
  • ½ cup peas
  • ½ cup beetroot
  • ¼ tsp salt
  • ¼ cup breadcrumbs
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp cumin powder / jeera powder
  • ¼ tsp garam masala
  • ½ tsp aamchur / dry mango powder
  • 1 tsp ginger garlic paste
  • 2 tbsp coriander, finely chopped
  • ¼ tsp salt
  • 1 cup corn flakes, crushed
  • oil for deep frying
  • 3 tbsp corn flour
  • 2 tbsp maida / plain flour
  • ¼ tsp pepper, crushed
  • ¼ tsp salt
  • ¼ cup water

How To Make Veg Cutlet:

  1. mash the cooked vegetables completely.
  2. add ¼ cup breadcrumbs. you can alternatively use bread dipped in water.
  3. additionally, add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp aamchur, 1 tsp ginger garlic paste, 2 tbsp coriander and ¼ tsp salt.
  4. combine well forming a dough.
  5. now prepare corn flour batter by mixing 3 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper and ¼ tsp salt.
  6. add ¼ cup water and prepare a smooth lump free batter.
  7. now take a ball sized vegetable mixture and roll to cylindrical shape greasing hands with oil.
  8. dip in corn flour batter.
  9. now coat with crushed corn flakes/breadcrumbs.
  10. deep fry in hot oil/bake in preheated oven at 180-degree celcius for 15-20 minutes.
  11. stir occasionally, and fry to golden and crisp on medium flame.
  12. finally, serve veg cutlet with tomato sauce.


  • if there is too much moisture in the vegetable mixture, then the cutlet will break in oil. make sure to add breadcrumbs as required.
  • add vegetables of your choice to make veggie cutlet more nutritious and healthy.
  • do not add any water while cooking vegetables as the vegetables will absorb water and end up mushy.
  • finally, veg cutlet recipe tastes great when prepared with a variety of vegetables and crispy.
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Methi Paratha Recipe | Methi ka Paratha | Fenugreek Paratha Recipe

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Methi Paratha is a healthy, tasty and flaky paratha stuffed with fresh fenugreek leaves and other spices. it is an ideal flat bread recipe for lunch boxes which is heavily popular with marathi and hindi speaking community in india. This is unique paratha recipe as the leaves are not literally stuffed to the wheat balls and are mixed to the dough. later it is rolled flat like chapathi and roasted similar to any other paratha’s. hence it is also popularly known as methi roti or methi chapathi.

Methi Paratha



  • 2 cups wheat flour / atta
  • 1 cup methi leaves / fenugreek leaves, finely chopped
  • ¼ cup curd / yogurt, fresh / sour
  • ½ tsp turmeric / haldi
  • 1 tsp ginger paste
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • ¼ tsp cumin powder / jeera powder
  • salt to taste
  • ½ tsp carom seeds / ajwain
  • 2 tsp oil
  • water as required, to knead dough
  • 5 tsp oil / ghee, for roasting


  1. for making Methi Paratha first, take a large mixing bowl take wheat flour and chopped methi leaves.
  2. also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
  3. additionally, add spices and salt to taste.
  4. furthermore, add 2 tsp of oil and combine well.
  5. additionally, add some water and knead the dough.
  6. cover with moist cloth and rest for 30 minutes.
  7. now pinch a medium sized ball dough, roll and flatten it.
  8. also dust with some wheat flour.
  9. roll to 5 inches using rolling pin.
  10. additionally, grease with ghee or oil
  11. bundle it up and flatten to ball.
  12. further roll it in a thick circle like paratha.
  13. now on a hot tawa place the rolled paratha and cook for a minute.
  14. furthermore, when the base is partly cooked, flip the methi paratha.
  15. also brush oil / ghee and press slightly.
  16. finally, serve methi paratha with raita and pickle.


  • firstly, to make soft paratha also add 3 tbsp of besan while preparing dough.
  • furthermore, methi paratha stays fresh for longer time when kneaded only with curd and not water.
  • additionally add finely chopped onions and green chilli, to make it more flavourful.
  • also adjust the spice level according to your choice.
  • finally, methi paratha is very healthy and good for digestion.
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Chicken Fried Noodles Recipe with Ingredients

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A classic from the Chinese cuisine, Chicken Fried Noodles is one of the most sought after non-vegetarian recipes. A sumptuous dish, this chicken recipe is prepared by stir-frying chicken breast and then sauteing in soya sauce and red chilli sauce. To have a healthy element in this dish, you can add some of your favourite veggies and savour the flavourful taste. The best thing about noodles is that they are easy to make and are also healthy as you tend to add a lot of coloured and green veggies in them. In this recipe you can replace chicken with paneer if you are a vegetarian and can add some toasted sesame at the end to enhance the taste of the dish. On days you do not want to prepare an elaborate dinner, you can try this delectable recipe.

Total Time: 35min
Prep Time: 10 min
Calories: 519
Servings: 3

 Ingredients of Chicken Fried Noodles:

  • 250 gm sliced chicken breasts
  • 1 tablespoon sesame oil
  • 2 cloves finely chopped garlic
  • 3 tablespoon light soya sauce
  • 1 tablespoon sweet soy sauce
  • 2 tablespoon cubed tofu
  • 2 dashes sea salt
  • 2 tablespoon thinly sliced carrot
  • 200 gm boiled egg noodles
  • 1 tablespoon vegetable oil
  • 1 small sliced onion
  • 2 tablespoon red chilli sauce
  • 1 handful chopped lettuce loose-leaf
  • 1/4 cup sprout bean
  • 2 tablespoon sliced red peppers

How to make Chicken Fried Noodles:

Step 1 If you want to save time you can buy the already boiled noodles that are available in the market. But if you are uncooked noodles at home, heat a large pot of salted water over low-medium flame and bring to a boil. Then add the egg noodles and cook in boiling water for about 10 minutes. When they are done, switch off the burner, drain the noodles well and rinse under cold water.

Step 2 Drain the noodles once again and transfer to a large bowl. Now add the sesame oil and toss well, so that the noodles gets the sesame flavour and also do not stick together. Boil the chicken pieces in some water for 10 minutes on low flame. Drain and keep aside.

Step 3 Heat vegetable oil in a deep frying pan over high flame, and saute the onions and garlic for a minute or until onions turn golden brown and translucent. Then add the chicken pieces in the sauteed onions and mix them well.

Step 4 Saute them for a minute and add the red chilli sauce and 3/4 tablespoon of light soy sauce. Then, add the remaining light soy sauce, cooked egg noodles and sweet soy sauce. Mix them well and cook the noodles for a minute or two. If you do not have these two varieties of soya sauces, you can replace them with the easily available dark soya sauce.

Step 5 
Put another frying pan on low flame, heat a little oil in it, and add Tofu (you can substitute it with paneer, if tofu is not available) cubes into it and fry until they turn golden brown. Then add lettuce, capsicum, carrots and bean sprouts to the pan. Toss them gently with Tofu and cook for a minute.

Step 6 When your veggies are done, remove the frying pan from flame and pour all the vegetables over the cooked noodles and toss them gently once again. Chicken Fried Noodles are ready, serve it hot.

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Monday, October 28, 2019

Chole Bhatura Recipe

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Bhatura Recipe is a fluffy deep-fried bread from North India usually served with Chole or Aloo based bhaji. It is also known as Bhatoora or Batoora. Making proper Bhatura takes some practice but if you follow procedure properly you will be able to produce yummy Bhatura’s in no time. Its a very famous Indian Breakfast in North India.Bhatura Recipe is a kind of leavened bread because we use baking soda to raise it while frying, which also makes it crispy.It will be best if you keep the dough overnight. This will really help you in making them more fluffy and crunchy.



  • 2 cups maida (all-purpose flour / refined flour) 
  • 1/2 cup yogurt (dahi / curd) 
  • 1/2 teaspoon baking soda (Soda bicarbonate ) 
  • A pinch of sugar 
  • 1/2 cup luke warm water 
  • Salt to taste 
  • Oil for frying 

How to make Bhatura:

  1. Take a big bowl and mix 2 cups maida, 1/2 cup yogurt, 1/2 teaspoon baking soda, pinch of sugar and salt to taste.
  2. Gradually mix lukewarm water and make a soft dough by light kneading. Add about 1 tablespoon of oil in dough and knead for few more seconds. 
  3. Cover the dough and keep it at warm place for fermentation for about one hour. 
  4. Now take some oil in your palms and start making small balls out of the dough, you will be able to make about 12 bhature from this dough. 
  5. Heat good amount of oil in a frying pan and roll out each ball into 4-5 inch discs. 
  6. Deep fry one bhatura at a time on high flame till it is light brown from both sides, just like you would fry pooris. 
  7. Drain on paper towels and your bhature are ready for serving.
Try this Bhatura Recipe with Chole/ Chana Masala for best combination ever.


You can make bhaturas of oval shape by pulling the rolled diskettes from opposite sides. This Bhature should be served immediately. Bhature are generally served with chole, lemon wedges and chopped or sliced onion.

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Sunday, October 27, 2019

Pav Bhaji Recipe With Ingredients | How To Make Pav Bhaji at Home

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Making Pav Bhaji at Home

Pav Bhaji is a Maharashtrian fast food dish served on Pav (bread),consisting of a thick vegetable curry served with a soft bread roll and garnished with coriander and chopped onions.

Pav is basically a small loaf of bread, introduced by the portuguese in India. Pavs are always made with maida or all purpose flour. We can make these small bread rolls with whole wheat flour or other flours at our home.

Pav Bhaji is basically a mix of mashed & spiced vegetables in a gravy, a special spice blend 'pav bhaji masala' is used to make pav bhaji.


Pav Bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy, usually cooked on a flat griddle (tava) and served hot with a soft white bread roll.

Let's prepare Pav Bhaji with these simple steps below


  • 1 kg frozen mixed vegetables
  • 3 potatoes, peeled and hopped into bite sized pieces
  • 750 ml water
  • 1/2 tsp turmeric
  • 1/2 tsp Kashmiri chilli powder


  • 1 tbsp garam masala
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp dry mango powder (amchur powder)


  • 150 g butter
  • 1 tbsp sunflower oil
  • 2 tsp cumin seeds
  • 4 red onions, pureed
  • 1 1/2 tsp salt
  • 6 tbsp ginger and garlic paste
  • 1 tbsp dried fenugreek leaves
  • 1 1/2 tsp Kashmiri chilli powder
  • 2 tbsp pav bhaji masala blend
  • 2 tbsp tomato puree
  • 1 juice from lemon
  • 4 tbsp fresh corainder, chopped

  • 8 small bread rolls
  • 50 g butter
  • 1 tbsp fresh corainder, chopped
  • A pinch of Kashmiri chilli powder
  • 1 tsp pav bhaji masala blend

How To Make Pav Bhaji:

  • Add all of the ingredients from stage 1 into a large pan and cook on a medium/high heat for 25 minutes.
  • Allow the vegetables to cool and then coarsely blend in a blender. 
  • . Mix all of these together to create your very own pav bhaji masala. Alternatively, you can buy ready mixed masala in most Asian food stores


  • Heat the butter and oil in a large pan, add the cumin seeds and cook on medium/high heat for 30 seconds, then add the onion purée, ginger and garlic paste and the salt. Cook for 10 minutes until the onion paste is translucent and starts to brown a little.
  • Add the pav bhaji masala and Kashmiri chilli powder and cook for 2 minutes on a low heat.
  • Add the tomato purée and mix well for two minutes on a medium heat.
  • Add a little water to deglaze the pan.
  • Add the blended vegetables and mix thoroughly. Cook for 5 minutes, then add the lemon juice and chopped coriander. 
  • In a large frying pan melt the butter and add the chopped coriander, Kashmiri chilli powder and pav bhaji masala and mix well.
  • Slice the bread rolls in half and warm in the frying pan, liberally coating with the buttery masala.
  • Serve the bhaji with the bread rolls alongside some finely chopped red onions and lime wedge.
  • If there is any bhaji left over (you can live in hope) freeze it and save it for another day. I prefer to make a big batch and freeze as it's a labour intensive recipe.

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Saturday, October 26, 2019

Mendu Vada Recipe With Ingredients | How To Make Mendu Vada At Home

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Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

Medu vada is made of black lentils (urad dal) batter. The black lentils are soaked in water for several hrs, and then ground to a paste. The paste may be flavoured with other ingredients such as asafoetida, methi seeds (fenugreek), ginger, cumin seeds, black pepper, curry leaves, chillies and coconut pieces. It is then patted into doughnut-shapes and fried in oil until golden brown.

One variation involves baking instead of frying. Other variations of the dish involve use of pulses other than black lentils. For example, am-bada (or aama vadai) is made with chana dal (split chickpea lentil); occasionally, tuar (pigeon pea) and masoor (lentil) are also used.

Mendu Vada
 This dish is usually served with sambar (lentil and vegetable stew) and coconut chutney, along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack.

The medu vada is sometimes also served with yogurt, as a chaat snack

Cuisine: South Indian
Prep Time:1 hr
Cook Time: 30 Min
Total Time: 1 hr 30 Min


  • 1 cups of urad dal  
  • ¼ cup of channa dal 
  • 2 tsp of rice flour 
  • 2 green chillies 
  • 3 tbsp of dry chopped coconut 
  • few curry leaves 
  • 1 tbsp coriander leaves, chopped 
  • 1 inch ginger, finely chopped) 
  • pinch of hing 
  • salt to taste 
  • oil to fry 

How To Make Mendu Vada:

  1. wash and soak dal in about 3 cups of water for about 2-3 hours.
  2. drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, but wet grinder or even mixer grinder can be used.
  3. the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape.
  4. add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
  5. add 2-3 tsp of rice flour. rice flour is added to make it crispy.
  6. add pinch of hing to make it more digestible.
  7. heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter.
  8. make hole in the center and slide it into the hot oil.
  9. the vada should float on top of oil.
  10. make sure your oil is not too hot. otherwise the vadas would not cook evenly.
  11. fry on both sides till it becomes golden brown in colour.
  12. serve medu vada immediately with chutney collections or sambar collections.

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