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Pani Puri

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  The only food that can make you experience every emotion in one bite #EmotionalEating! INGREDIENTS:   Puri: Semolina/Suji- 1 cup Maida/plain flour- 2 tbsp Oil- 3 tbsp Hot water- 1/4 cup Oil- [for frying] Teekha Pani: Mint- 1/2 cup Ginger- 1 inch Green chilli- 4 [as per taste] Chaat masala- 1tsp Asafoetida- [a pinch] Salt black- 3/4 tsp [as per taste] Cumin powder- 1/4 tsp Water- 4 cup Stuffing: White peas- 1 cup [soaked overnight and boiled] Onion- 1/2 [small chopped finely] Coriander- 2 tbsp [finely chopped] Cumin powder- 1/2 tsp Salt- 1/2 tsp [as per taste] Chaat masala- 1/2 tsp For serving: Boondi- 2tbsp PROCESS: In a large bowl, take suji/semolina and maida. Add 3 tbsp oil, crumble and mix well. Now add 1/2 cup hot water and start to knead. Knead for 5-8 mins or till the dough is formed. Sprinkle water as required and make a smooth dough. Cover this dough and let it rest for 20 mins. Now pinch a small ball sized dough. Roll and flatten into small disc. Make it thin. Deep...
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Black Carrot Halwa

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  Dessert time just got better with gajar ka halwa. INGREDIENTS: Black Carrots- 4-5 medium sized (about 3 heaped cups when grated) Ghee- 4tbsps Full fat cream- 500ml Sugar- 1/2 cup Khoya- 250 gm Cashewnuts- 7-8 Raisins- 1tbsp Elaichi powder- 1/4 tsp Almonds [for garnishing] PROCESS: Peel and wash the carrots. Grate the carrots. In a kadhai, heat 2tbsp of ghee. Add grated carrots and reduce the flame down to medium, saute the carrots for 3-4 minutes. Add milk. Mix well. Cook on medium heat for 20-30 mins or till the carrots are cooked and soft. Keep stirring intermittently to prevent the carrots from sticking to the bottom of the pan/kadai. Add khoya at this stage. Add sugar . Mix well. Cook on medium heat, till the milk is absorbed and the mixture thickens up. It will take 7-10 mins. Now add elaichi powder and dry fruits chopped (fried optional). Halwa is ready to eat.  Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava
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Chilli Garlic Ginger Pickle

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  A classical North Indian pickle recipe. Ideal for most of your lunch and dinner meals. INGREDIENTS: Mustard oil- 1/2 cup Ginger- 130gms Green chilli- 200gms Garlic- 150gms Mustard- 1tbsp [yellow] Fennel seeds- 2 tsp Methi- 1/4 tsp Cumin- 2tsp Kashmiri red chilli powder- 2tbsp Amchur- 1/2 tbsp Turmeric- 1/2 tsp Salt- 1 tbsp Vinegar- 1tbsp Hing- 1/4 tsp PROCESS: Chop ginger, garlic and green chilli or crush them. In a pan, dry roast yellow mustard, fennel seeds, methi, cumin. Let them cool and grind them to a coarse powder. In a bowl, put finely chopped/ crushed ginger, garlic and chilli. Add to it turmeric, salt, hing, amchur, kashmiri red chilli powder and vinegar. Mix them. In another pan, heat mustard oil. Now add this oil into the bowl of ginger-garlic and chilli. Mix all the ingredients together. Pickle is ready to eat. Enjoy it! Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava
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Raw Papaya Halwa

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  In a world full of apples, be a papaya and stand out with flavour. Homemade halwa- a treat for the senses. INGREDIENTS: Raw papaya grated- 2 cups Sugar- 1 cup Khoya- 1/2 cup Almonds/ Raisins- [as needed] Green food colour- 1 drop [OPTIONAL] Cardamom powder- 1tsp Ghee- 1/2 cup PROCESS: Grate the papaya and keep aside. Steam grated papaya. Heat ghee in a pan, add the streamed grated papaya and fry till it looks more than half cooked. Add mava and cook again for another 5 minutes on low flame. Add sugar to the mixture and stir continuously till its all well mixed. Add cardamom powder. Dry and saute well. Add a drop of green colour to make it to a beautiful green coloured halwa. Sprinkle almonds and raisins. Serve warm. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava
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Egg Bhurji

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  It is an Indian twist to scrambled eggs. Perfect and delicious for any meal of the day! INGREDIENTS: Eggs- 4 Oil- 2tbsp Cumin seeds- 1tsp Green chilli [chopped]- 1-2 Onion [large]- 1.5 cups Tomato- 0.75cup Cilantro- [to garnish] Salt- [as per taste] Turmeric powder- 1/4 tsp PROCESS: Break the eggs and add to a bowl. Whisk the eggs well and set aside. Heat a pan over medium heat and once its hot, add oil and cumin seeds. Saute for about 30 seconds until the cumin seeds change colour. Add onion and green chilli. Saute onions for about 5-7 mins until they become golden brown in colour.  Add tomatoes, turmeric and salt. Mix well. Cover with lid so that tomatoesare soft for about 2-3 minutes. Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked. Once cooked switch off heat. Garnish with cilantro and serve with bread, pav, roti or paratha. [ NOTE- You can add bell peppers, green peas or mushrooms to vary the taste of the scrambled eggs.] Recipe by - ...
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Tawa Fish Fry

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  A little piece of happiness on a plate...                                                 Savoring every crispy bite of this perfectly fried fish... INGREDIENTS: Fish pieces- 10 pieces Rohu (my preference) [Or use any fresh water fish like catla] Onion- 1 Ginger garlic paste- 1tbsp Garam masala powder- 1/2 tbsp Coriander powder- 1/2 tbsp Red chilli powder- 1tbsp Turmeric powder- 1/2 tbsp Salt- as per taste Oil- 2tbsp [for marination] Besan- 1tbsp [OPTIONAL] Cornflour- 1tbsp [OPTIONAL] Oil- [for frying] Step 1: Cleaning In a bowl add fish pieces and salt. Gently scrub. Add little water and rinse the fish pieces. Now add again some salt and scrub. Leave for 10-15 mins. Add enough water and rinse thoroughly. Wash the fish 2-3 times with clean water. Leave the fish pieces in a strainer for some time and set aside. Step 2: Marination Grind and make fine paste of...
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Singhare ka Achar (Pickled water chestnut)

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   Add taste and joy to your life by this fresh pickle. INGREDIENTS: Singhara- 1Kg Turmeric powder- 1tbsp Red chilli powder- 1tbsp Salt- [as per taste] Mustard seeds [rai]- 2.5 tbsp Garlic cloves- 10 Mustard oil- 3/4 cup (heated and cooked) Green chilli- 10-12 PROCESS: Clean and cut singhara. Add them to a cooker and boil it till 2 whistles with 2 cup of water. Drain and let it cool. In a grinder put green chilli, mustard seeds, garlic gloves and make a coarse paste. In a large bowl, put boiled singhara and add to it garlic, chilli and rai paste. Also add turmeric powder, red chilli powder, salt and mustard oil. Mix properly. Transfer it to a clean and dry jar. Can be eaten instantly and if kept in fridge it can last for 2 weeks. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava
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