Simple and Easy Recipes for all foodlovers

  Bombay Pav Bhaji Prep time: 20 mins Cook time: 30 mins Serves: 4 Ingredients For Bhaji (Vegetable Curry): 3 medium potatoes, boiled and mashed 1 cup cauliflower, finely chopped or grated ½ cup carrots, finely chopped ½ cup green peas (fresh or frozen) 1 large capsicum (bell pepper), finely chopped 3–4 tomatoes, finely chopped 1 large onion, finely chopped 4–5 garlic cloves, minced 1 inch ginger, grated 2–3 green chilies, chopped (adjust to taste) ¼ cup fresh coriander, chopped 3 tbsp pav bhaji masala (store-bought or homemade) 1 tsp red chili powder ½ tsp turmeric powder 1 tsp cumin seeds Salt to taste 4–5 tbsp butter (plus more for serving) 2 tbsp oil 1 lemon, cut into wedges 1 large onion, finely chopped (for serving) For Pav (Bread Rolls): 8 pav (soft dinner rolls or burger buns) Butter for toasting A pinch of pav bhaji masala Method 1. Cook the vegetables: Pressure cook or boil potatoes, cauliflower, carrots, and peas until soft. Mash coarsely and set aside. Heat 2 tbsp oil a...

  Here’s a simple and delicious recipe for   Chicken Rava   — a savory South Indian–style semolina dish cooked with spices and chicken. It’s quick, flavorful, and perfect for breakfast or dinner. Chicken Rava Prep time : 15 mins Cook time : 25 mins Serves: 3–4 Ingredients For marination: 250 g boneless chicken, cut into small pieces ½ tsp turmeric powder 1 tsp red chili powder 1 tsp ginger-garlic paste Salt to taste 1 tbsp lemon juice Main: 1 cup semolina (rava/sooji), medium grain 3 tbsp oil or ghee 1 tsp mustard seeds 1 tsp cumin seeds 8–10 curry leaves 1 large onion, finely chopped 2 green chilies, slit 1 tbsp ginger-garlic paste 1 tomato, chopped ½ tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala (optional) ½ tsp black pepper powder 2 tbsp chopped coriander leaves 2½ cups hot water (approx.) Salt to taste Lemon wedges to serve Method Marinate chicken : Mix chicken with turmeric, chili powder, ginger-garlic paste, salt, and lemon juice. Set aside for 15 mi...

  This popular Indo-Chinese dish features tender, crispy chicken pieces tossed in a bold, aromatic, and dry (not saucy) coating of chilies, ginger, garlic, and peppers. It's perfect as a starter or a main course with fried rice. Ingredients: For Marination: Boneless chicken breast or thigh, cut into 1-inch cubes: 500g Soy sauce: 1 tbsp Rice vinegar or white vinegar: 1 tsp Black pepper powder: ½ tsp Salt: ½ tsp Cornstarch: 2 tbsp All-purpose flour: 1 tbsp Egg white (from 1 large egg): 1 Oil (for deep frying): 2-3 cups For the Dry Fry: Vegetable oil: 2 tbsp Dried red chilies (whole Kashmiri or similar): 6-8 Fresh garlic, finely chopped: 1 tbsp Fresh ginger, finely chopped: 1 tbsp Fresh green chilies, slit lengthwise: 2-3 (adjust to heat preference) Large onion, cut into 1-inch squares: 1 Capsicum (green bell pepper), cut into 1-inch squares: 1 Spring onions: 4-5, separate whites and greens For the Sauce & Seasoning: Soy sauce: 1 tbsp Red chili sauce or Sriracha: 1 tbsp Tomato ket...

Dry Gobi manchurian fry is  starter dish for parties  or evening snacks.   Ingredients For coating and frying 1 medium cauliflower, cut into small florets 5 tablespoons cornflour 2 tablespoons plain flour (maida) 1 teaspoon ginger-garlic paste ½ teaspoon crushed black pepper Salt as required Water to prepare batter Oil for frying For tossing 2 tablespoons oil 6 cloves garlic, finely chopped 2 green chillies, finely chopped 1 small onion, chopped 1 small capsicum, cut into small cubes 1 tablespoon soy sauce 1 tablespoon tomato ketchup 1 teaspoon red chilli sauce ½ teaspoon vinegar or fresh lime juice A pinch of black pepper greens of spring onins , chopped corriander for garnish. Method Clean and prepare the cauliflower Separate the cauliflower into small florets and rinse them well. Place them in hot salted water for a few minutes, then drain and pat dry. This helps remove any dirt and slightly softe...

   While many people associate Goan food with seafood and spicy curries, there are also many humble vegetarian dishes that are widely enjoyed in Goan homes. One such dish is Batata Kappa , a comforting and easy potato preparation that is both delicious and quick to make. Batata, which means potato, is a common ingredient in Indian cooking. In this dish, boiled potatoes are lightly stir-fried with onions, green chilies, and aromatic spices to create a warm and satisfying side dish. Batata Kappa is often served with chapati, pav, or rice, and it can be prepared in a short time, making it ideal for everyday meals. One of the reasons this dish is popular is its simplicity. The ingredients are basic and easily available in most kitchens. Potatoes form the base of the recipe, while mustard seeds, curry leaves, and turmeric add flavor and color. Fresh grated coconut is sometimes added at the end, giving the dish a mild sweetness and a gentle coastal touch that reflects the food trad...

Shev Puri is a popular Indian street food made with crispy puris topped with potatoes, chutneys, onions, and sev. It is tangy, spicy, and slightly sweet. Ingredients (Serves 3–4) For the topping: 20–25 crispy puris (golgappa puri) 2 medium boiled potatoes (peeled and chopped) 1 small onion (finely chopped) 1 small tomato (finely chopped, optional) ½ cup nylon sev 2–3 tablespoons fresh coriander (chopped) 1 teaspoon chaat masala ½ teaspoon roasted cumin powder Salt to taste Chutneys: ½ cup green chutney (coriander, mint, green chilli, lemon, salt) ½ cup tamarind–date chutney (imli chutney, sweet and tangy) Preparation Steps Prepare the puris: Arrange the puris on a plate. Gently crack a small hole on the top of each puri using your thumb or a spoon. Add the potato filling: Place about 1–2 teaspoons of chopped boiled potatoes into each puri. Lightly sprinkle a pinch of salt, chaat masala, and roasted cumin powder over the potatoes for fla...

Masala Dosa Recipe (Original, Copyright-Free) Masala dosa is a thin, crispy rice and lentil crepe filled with a lightly spiced potato mixture. It is a popular breakfast and snack that is best served hot with chutney and sambar. Ingredients For the dosa batter 2 cups rice ½ cup urad dal (split black gram) ½ teaspoon fenugreek seeds (optional) Salt to taste Water as needed For the potato masala filling 3–4 medium potatoes, boiled and mashed 1 medium onion, thinly sliced 1–2 green chilies, chopped 1 teaspoon mustard seeds 8–10 curry leaves ¼ teaspoon turmeric powder 2 tablespoons oil Salt to taste Fresh coriander leaves, chopped (optional) For cooking Oil or ghee as needed Instructions Step 1: Prepare the Batter Wash the rice and urad dal separately until the water runs clear. Soak the rice, urad dal, and fenugreek seeds in water for 6–8 hours. Grind them into a smooth batter using enough water to form a thic...