Spicy Curls

  Melt in mouth recipe. It is a delicious recipe served as party snacks and appetizers. INGREDIENTS: Button mushroom- 20-25 (sliced) Oil- 1tbsp Green chilli- 2-3 (chopped) Large onion- 1 (chopped) Ginger garlic paste- 1tsp Red chilli powder- 1 1/2 tsp Cumin powder- 1 1/2 tsp Garam masala powder- 1/2 tsp Turmeric powder- 1/4 tsp Salt- (to taste) Fresh coriander leaves- 2tbsp Boiled potatoes- 2 medium (grated) Gram flour- 3tbsp (roasted) Cottage cheese- 50 gms Chutney- (to serve) PROCESS: Heat oil in a non-stick pan, add green chillies and onion and saute till onion is translucent. Add ginger garlic paste and saute for 1-2 mins. Add mushrooms and saute till golden brown in colour. Add red chilli powder, cumin powder, garam masala powder and turmeric powder and mix. Add salt. Cook for 2 mins. Add half of coriander leaves and mix. Switch off the gas and set aside to cool. Once cook, put the mushroom mixture into a blender jar. Add potatoes, gram flour, remaining coriander leaves and cr...

It is a popular Gujarati delicacy made with colocasia leaves(arbi ke patte). The dish has a unique combination of tanginess and spiceness.   INGREDIENTS: Colocasia (arbi) leaves- 5-6 pcs Tamarind pulp- 1/4 cup Green chilli, ginger garlic paste- 1tbsp Hing- 1 1/2 tsp Ajwain- 1tsp Salt- to taste Turmeric powder- 1tsp Red chilli powder- 1/2 tbsp Baking soda- a pinch Besan (gram flour)- 1 1/2 cup Water- as required Oil- 3tbsp PROCESS: Wash and clean the leaves. Pat them dry with a cloth. In a bowl, mix tamarind pulp, green chilli-ginger-garlic paste, hing, salt, turmeric powder, red chilli powder and baking soda. Add besan and some water to make a thick paste. Place one arbi leaf on the flat surface and apply a layer of the besan mixture. Then place another leaf on top and repeat the process for 3-4 layers. Fold the edges of the leaves and roll them into a cylindrical shape. Seal the edges with besan paste. Heat the steamer and steam the rolled arbi leaves for 10-12 minutes. Remove fro...

  A tasty dish from Rajasthani cuisine. Prepared with gram flour as base ingredient.  INGREDIENTS FOR MAKING GATTE:  Gram flour- 1 cup  Red chilli powder- 1/2 tsp Coriander powder- 1 tsp  Turmeric- 1/4 tsp  Salt- to taste Oil- 1 tsp (to grease hands) Oil- 1tbsp (to cook) Water- (for boiling) Hing- a pinch  Carom seeds- 1/4 tsp INGREDIENTS FOR MAKING MASALA/GRAVY: Ginger paste- 1tsp Onion- 1 big (chopped) Fenugreek leaves (dried)/ kasoori methi- 2 tsp  Garam masala powder- 1-2 tsp Coriander powder- 1tsp Red chilli powder- 1/4 tsp Haldi- 1/4 tsp Salt- to taste Oil- 1-2 tbsp Cumin seeds- 1/4 tsp PROCESS: In a bowl, combine besan and all the spices and add salt. Mix well and knead it and form a dough with the help of little water. Grease your hands, take a small portion of dough and roll it in between your bands and give them a cylindrical shape. Similarly make cylindrical shape to rest of the dough. Boil water in a pan and add gatte to it.  Boil...

   Delicious, comforting, creamy and rich! Everyone's favourite Indian desert! Delicious, comforting, creamy and rich! Eat anytime when you crave for something sweet.  INGREDIENTS: Milk (full fat)- 4 cups Rice- 1/4 cup (Basmati or any rice) Sugar- 4-6 tbsp Cardamom powder- 1/2 teaspoon Cashews- 10 (roughly chopped) Pistachios/ Almonds- 10 each (roughly chopped) Sweet raisins- 2 tablespoon Ghee- 1 tablespoon Saffron- 1 pinch  PROCESS: Wash the rice and soak for 30 mins. Pour milk to a heavy bottom pot. Bring it to boil on medium heat and stir in the rice. Continue to cook on low to medium heat until the rice is soft and lightly mushy. Keep stirring every 3-4 mins to prevent milk getting scorched at the bottom. Stir in the sugar and continue to cook for another 3-4 mins or until the kheer becomes thicker but is yet of flowly consistency. Adjust the sugar as per taste . Add cardamom powder and nuts. [ OPTIONAL - Nuts could also be fried in ghee until golden and then be ...

  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