I want to master ! okonomiyaki 🍺 Here is the recipe !







薄力粉 100g      

水 160ml

みりん 小さじ1

かつお粉 少々

キャベツ(千切り) 160g

天かす 適量

もやし 120g


豚バラ肉 8枚

油 適量

焼きそば麺 2袋

お好みソース 適量

卵 2個


お好みソース 適量

マヨネーズ 適量

青のり 適量

鰹節 適量


1. 生地の材料をボウルに入れてよく混ぜ合わせる。

2. ホットプレートを熱して油を薄くひき、お玉1杯分の生地を直径20cmほどに円になるように薄く広げる。かつお粉、キャベツ、もやし、天かす、青ねぎをのせる。

3. 豚バラ肉を並べて、お玉の半量の生地をかけたらうら返す。へらでかるく押さえ、肉と野菜に火を通す。

4. ホットプレートのあいているところに油をうすくひき、焼きそば麺をのせて、お好みソースをかけてよく和えたら(3)をのせる。

5. ホットプレートのあいているところに卵を割り、へらで黄身をくずして、丸く整えながら火を通す。卵が焼けたら、(4)を卵の上にのせて、へらでかるく押さえる。

6. ソースを塗って、マヨネーズ、青のり、鰹節をかけたら、完成!


Butter chicken | Chicken mukhni

Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from restaurant. So watch and learn how to make butter chicken at home only on Get Curried.


For the chicken

300 gms Chicken breast boneless

1 tbsp Ginger garlic paste

1 tbsp Red chilli powder

Salt to taste

Oil to pan fry

For the gravy

500 gms  roughly slit tomatoes

100 gms roughly cut onions

1 tbsp garlic paste

50 gms cashew

1 tsp kasoori methi

1/2 tsp garam masala

4 tbsp sugar

2 tbsp kashmiri chilli powder

5 tbsp butter

3 tbsp cream

2 tbsp malt vinegar / 1.5 tbsp White Vinegar

Salt to taste


– Marinate the chicken with ginger paste, garlic paste, red chilli powder and salt and keep it aside for 15 to 20 minutes

– In a pan heat some oil then fry the marinated chicken pieces in it,once done place it into a bowl.

– In the same pan add onion, oil, spoonful of butter and once the onions are cooked add tomatoes and cashew nuts

– Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder and chilli powder. Evenly mix it and let it simmer for 15-20 minutes

– Churn the mixture into fine puree.

– Strain it back into the same pan make sure there is minimal wastage.

– Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.

– Garnish it with cream and kasoori meethi

Butter Chicken is ready to be served!


Classic chicken curry | authentic recipe

Chicken 🐓 1.5kg
Potatoes 🥔 2 medium size
Onion 2-3 depends on size
Garlic and ginger paste 1.5 tablespoon
Curry powder 1.5-2 tablespoon
Chilly powder 1-1.5 tablespoon (depending on heat preference)
Toasted cumin and coriander powder half tablespoon
Green chilli 🌶 2-3
Chopped coriander small bunch
Oil 50 ml
Salt to taste

Its a very authentic chicken curry recipe, I learned from my mom and she learned from her mom 😋 . If you do the preparation it’s very easy to cook. Serve with rice or nan, lunch or dinner. Make sure you try the recipe at home and let me know how was your chicken curry?
And thank you so much for being with us.

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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.