Easy Pakora Recipe | पकोड़ा | Pakoda

Pakora is hot favourite Indian snacks for everyone.

1 cup sliced onion,
250 gm spinach
Bunch of fresh coriander
1 cup esan( Gram Flour),
1 tbsp chilli flakes
1 tsp coriander seeds
Salt to Taste
Water as required.

Please try at home & give us your feedback.

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Spinach, mushroom & potato vaji

Such a easy recipe to do, you can try any time, breakfast, lunch or dinner .


Half onion

80g spinach

2 flat mushrooms/ any mushroom

1 potato

1 tsp curry powder

30ml olive oil

10 ml Soy sauce

1 clove of garlic

1 green chilli (optional)



Sauté the onion

Add potato 🥔

Add the mushrooms

Add chilli 🌶

Then the curry powder


Cook all ingredients till soft then add a dash of soy sauce

When all the ingredients are cooked add the seasoning and spinach and sauté little bit

Present on a toast or side dish

Easy Okra/Ladis Finger Recipe


Okra/ Ladies Finger Recipe
Okra/Ledisfinger- 500gm
Onion- 1 medium or large
Garlic- 3 or 4 cloves
Turmeric powder- 1 tsp
Cumin powder- 1tsp
Salt- 1/2 tsp
Oil- 30ml

For step by step instruction –


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Fried rice recipe | Easy, Tasty & Quick

3⁄4 cup chopped  onion
3/4 cup chopped peppers
2 1⁄2 tablespoons oil
1   egg, (or more eggs if you like)
Few  drops soy sauce
6  ounces lean boneless meat
50gm pancetta (if you like so much avoid if not)
1⁄2 cup finely chopped  carrot (very small)
1⁄2 broccoli (blanched)
180gm  cold  cooked rice, grains separated (preferably medium grain)
1tsp of garlic
1tsp of ginger
1 tsp of red chilli
1tsp salt
1 tsp curry powder
1tsp chives

3tsp Spring onion

1tsp shallots
2  tablespoons dark soy sauce (add more if you like)

Step by step video on our YouTube channel.

Spinach & cheese Omelete


• 4 cups baby spinach, rinsed

• Salt and pepper, to taste

• 4 large eggs

• 2 teaspoons grape seed oil, divided

• 2 ounces cheese, divided

• 2 tablespoons chopped scallions, chives or flat-leaf parsley, divided


1. In a saucepan with a lid, add ¼ cup of cold water, a pinch of salt, and the baby spinach. Cover and cook over medium-high heat until the spinach has wilted, about 1 to 2 minutes. Drain and squeeze out as much water and you can. Set aside.

2. In a medium bowl, whisk together the eggs with 1 tablespoon of water, salt, and pepper to taste.

3. Heat the oil in small non-stick skillet over medium heat. Add half the eggs and cook without stirring until the eggs begin to set.

4. Using a rubber spatula, lift the edges of the omelet and tilt the pan so the uncooked eggs flow to the edges the pan and underneath the omelet.

5. Sprinkle one side of the omelet with half the amount of cheese, wilted spinach, and scallions. Fold the un-topped side of the omelet over the cheesy side. Cook until the inside of the omelet has set and cheese is beginning to melt, about 1 minute.

6. Remove from pan. Make another omelet in the same way with the remaining eggs, spinach, cheese, and scallions. Serve with a piece of toast.

Coconut fish curry

This colourful hake and salmon one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes


1 tbsp vegetable oil

1 onion, finely chopped

thumb-sized piece ginger, finely grated

3 garlic cloves, crushed

1 tsp shrimp paste

1 small red chilli, shredded (deseeded if you don’t like it too hot)

2 lemongrass stalks, split, then bruised with a rolling pin

1 heaped tbsp medium curry powder

1 heaped tbsp light muscovado sugar

small bunch coriander, stems finely chopped

400g can coconut milk

450g skinless salmon fillets,

220g skinless haddock f

1 lime, halved

cooked rice, to serve


Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander items, coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.



• 25g mixed dried wild mushrooms

• Butter

• Flavourless oil, e.g. groundnut, for frying

• 1 small onion or banana shallot, peeled and finely diced

• 1 garlic clove, peeled and crushed

• 250g risotto rice

• 125ml dry white wine

• 500ml vegetable or chicken stock

• 25g Parmesan cheese, grated

• 9 mini mozzarella cheese balls or ½ a large ball 

• 1–2 eggs, beaten

• About 100g plain flour

• 125g panko breadcrumbs or ordinary breadcrumbs

• Sea salt and freshly ground black pepper

• Lemon wedges, to serve (optional)


Soak the mushrooms in 250ml hot water for 20 minutes.

Heat a heavy-based, high-sided frying pan or saucepan over a medium heat. Add a generous knob of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not coloured.

Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to the boil, then lower the heat and simmer for a minute or two to burn off the alcohol.

Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over a medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)

Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a knob of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it on to a baking tray).

If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 1.5–2cm cubes. 

Lay out 3 plates or shallow bowls. Put the beaten egg in one, the flour (seasoned with a pinch of salt and pepper) in another and the breadcrumbs in the final one.

Once the risotto is cooled (it doesn’t matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, ensuring that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight. 

Heat a deep-fat fryer to 170°C or fill a large saucepan one-third full of flavourless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.

Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls.

Deep-fry the balls in batches for 2–3 minutes until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Serve immediately while the middles are still melting. Drizzle with lemon juice if desired.


You can make arancini with leftover risotto, if you happen to have some to hand. They can also be shallow-fried rather than deep-fried. Cook them over a medium heat and make sure you turn them frequently, basting with the oil.