Easy Pakora Recipe | पकोड़ा | Pakoda

Pakora is hot favourite Indian snacks for everyone.

Ingredients:-
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 .

Ingredients:

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)

Seasoning

Description:

Sauté the onion

Add potato 🥔

Add the mushrooms

Add chilli 🌶

Then the curry powder

Garlic

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

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Okra/ Ladies Finger Recipe
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Ingredients:
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

INGREDIENTS
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

Ingredients

• 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

Preparation

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.