Spicy Curls

   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

  Spicy, tasty and super crispy dish made with tender okra. One of the best dishes for Indian meal. INGREDIENTS: Okra/lady finger- 500gms Turmeric powder- 1/2 teaspoon Red chilli powder- 1 teaspoon Coriander powder- 1 teaspoon Cumin powder- 1 teaspoon Garam masala- 1 teaspoon Mango powder- 1 teaspoon Chat masala- 1 teaspoon Gram flour/ besan- 1/2 cup Salt- [as per taste] Oil- [for frying] PROCESS: Rinse okra in water 3-4 times. Wipe them completely dry. Trim off the crown and the tip. Slice each okra vertically into 4 pieces. Take all sliced okra in a plate. Now sprinkle all the spices on the sliced okra. Mix the spice powders and sprinkle besan. Gently mix all the seasonings must evenly coat the okra. In a kadhai, heat oil and fry the marinated okra in small batches till golden brown and crisp. Serve while hot or warm to savor the crispy texture. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava

  It is a versatile and delicious vegetarian food that is from Middle East. INGREDIENTS: Chickpeas- 2 cups (soaked overnight) Oil- (as needed for frying) Onion- 1 medium (cubed) Garlic cloves- 4 to 6 Parsley (coriander leaves)- 1/4 to 1/2 cup (chopped) Ground cumin seeds- 1 1/2 teaspoon Ground coriander powder- 1 1/2 teaspoon Black pepper powder- 1/2 teaspoon Red chilli powder- 3/4 teaspoon Salt- (as per taste) PROCESS: Add chickpeas to a large bowl and rinse them well. Add chickpeas, cumin, coriander, pepper, red chilli powder, salt, onion, garlic, parsley to a food processor or a grinder. Make a coarse mixture without adding water. Test the processed dough by taking a small portion to your palm and press it down with fingers and shape to a ball. The mixture should hold shape. When ready, fry the falafal on medium flame. Oil in the pan should just be enough to partially immerse the falafal balls. Too much oil in pan can sometimes disintegrate the balls. Some falafal with yogurt di...