Spicy Curls

  Classic North Indian Sweet. Crispy and flakey pastry filled with khoya and nuts. INGREDIENTS: For Dough- All purpose flour- 2cup/ 250g Water- as required Ghee- 2 tbsp For Stuffing- Khoya- 1cup Almonds- 10 Cashew- 10 Raisins- 1tbsp Powdered sugar- 1/3 cup Green cardamom powder- 1/2 tsp Oil- as required for deep frying PROCESS: Take the flour in a bowl. Heat ghee in a pan until it melts and becomes warm. Pour the ghee on the flour. Mix ghee with flour. Then rub with your fingertips to form a bread crumb like texture. Add water in parts and begin to knead and make the dough tight and firm. Cover the dough with moist cloth and set aside for 30 mins. Crumble the khoya and put it in pan and stir it continuously on a low heat. Cook the khoya, till it begin to gather around itself and becomes slight golden in colour. Let the khoya cook completely. Add elaichi powder and nuts (chopped). Also add powdered sugar and mix till there are no lumps. Mix everything and check the sugar as per tast...

Traditional Indian food. Heirloom recipe of eastern UP. A typical UP curry made with hare chane/ Green garbanzo beans. It is another version of lentil curry but a little more spicier. INGREDIENTS: Fresh green chickpeas- 300gm Potato- 1 cup Garlic- 3-4 cloves Ginger roughly chopped- 1 tbsp Red chilli- to taste Tejpatta- 2 Garam masala- 1/2 tsp Turmeric Powder- 1tsp Mustard oil- 2tbsp Onion- 1 medium Cumin- 1tsp PROCESS: Grind green chickpeas into a coarse paste. Keep aside. Also grind onion, garlic, ginger into a paste. Heat oil in a heavy based pan and cumin seeds. Let them crackle. Add green chickpeas. Stir fry till oil separates. Then add onion, garlic paste and add it to masala, till masala gets aromatic. Add salt to taste and mix well. Keep the flame on the lower side. Let the paste fry till oil separates. Add 3 cups of water, add dried potato and cover the pan. Simmer the curry for about 10 mins. Add water if required. Garnish with green coriander and ghee. Serve hot with rice or ...

Traditional dish from Rajasthan (India), made from pearl millet flour and sweetened with jaggery.   INGREDIENTS: Bajra flour - 1 cup Natural jaggery- 1/2 cup Ghee- 2tbsp Warm water- as required Cashew/ Almond- as required PROCESS: In a bowl, add bajra flour and bind it using lukewarm water. The dough should not be too hard or too soft. Rest it for 5 mins. Divide the dough into equal parts and roll out each part into thick roti. Cook roti on medium flame. After roti is cooked; crumble with hands. Heat ghee in a pan and add crumbles roti, roast on low flame till crisp. Add jaggery powder and mix well. Remove from heat and add cashew/ Almond. Serve hot. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava

  Mouth watering appetizer! INGREDIENTS: Mushroom- 1 packet (10) Onion- 1 finely chopped Garlic- 2-3 cloves (chopped) Ginger- 1inch (chopped) Coriander leaves- chopped Processed cheese- 1 cube Salt- to taste Chilli flakes- 1/2 tsp Oregano- 1/2 tsp Cornflour- 2 tbsp Maida- 2tbsp Bread crumbs- 1 cup Oil- for frying PROCESS: Clean the mushroom and remove the stem of the mushroom and make the cavity hollow for stuffing. Boil for 1 min and strain with cold water and keep aside. Dice all the vegetables and mushroom stems. Heat oil in a pan. Add chopped onions, garlic and ginger. Saute for a minute on medium flame. Add the rest of the vegetables and chopped mushroom stems. Stir fry for 2-3 mins. Add salt, chilli flakes and oregano. Remove from stove and let it cool. Then add grated mozzarella cheese to it. Now take the mushroom and stuff the mixture in the hollow part. Now make a thick batter of all cornflour and maida with little water [ratio- 4:1]. Add salt according to taste. Dip the s...