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? Eggless Aata n Jaggery Cake ? Yesterday I made this cake for our #anniversary ... husband is dietetic patient... that's why this healthy cake especially for lifeline ❤️ *U can also watch full video of this recipe on my Youtube channel @ Uzma's Easy Recipes Ingredients– Whole wheat flour (Atta)–2 cups Jaggery(Gur)–1.5 cup ( I used khajoor gur, u can use both type of gur or jaggery) Refined oil/Olive oil– 3/4 cup Curd–3/4 cup Baking powder– 1/2 tsp Baking soda–1/4 tsp Cinnamon powder– tsp Vanilla essence–1 tsp Dry fruits chopped–(Almond, cashew, raisins, walnuts, figs, dates)–1 cup Tuti fruti–1/4 cup Method_ 1.Sieve all dry ingredients in a bowl–whole wheat flour, baking soda n baking powder n cinnamon powder. 2. In a separate bowl, add oil, curd n Vanilla essence n mix well 3. Melt Jaggery in microwave for one minute with the interval of 30 sec and add into the mixture to form a smooth puree. 4. Add both dry and wet ingredients to form a thick batter. Add a little milk, if the batter gets too thick. 5. Add dry fruits n tuti fruti n mix well. 6. Grease a baking dish and pour the cake batter in it. Sprinkle some crushed nuts n tuti fruti on top of d batter. 7. Bake the cake in preheated oven at 160° for 22–30 minutes. Once baked check with tooth pick. Once ready remove the cake from oven and allow it to cool down. 8. Once cool, cut into desired pcs and serve. #cake #wholewheatcake #healthycake #egglesscake #mumbaifoodie #mumbaifoodblogger #desikhana #mumbaifoodlovers #mumbaifoodicious #mumbaieats #foodindia #mumbaifood #indianfoodblogger #indianstreetfood #delhifoodblogger #punefood #foodiesofindia #tasteofindia #foodtalkmumbai #northindianfood #delhidiaries #mumbaidairies #dillifoodies #foodiesofcreatorshala #foodbloggersofinstagram #uzmaseasyreciped #foodbloggersofcreatorshala #creatorshala

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? Mooli Paratha ? “The farmer is the only man in our economy who buys everything at retail, sells everything at wholesale, and pays the freight both ways.” "हम आराम से बैठ कर भी रोज़ कुछ अलग खाने की गुज़ारिश करते है और किसान जो अपनी मेहनत से पूरे देश को खिला रहा है वो दो सूखी रोटियों में दिन का गुज़ारा करता है। Without farmers, we wouldn’t have access to food and other basic necessities. Take a moment to really appreciate this profession and all the hard work and dedication the farm life requires. #mooliparatha #raddish #winterfood #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #respectfarmers #uzmaseasyrecipes

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❤️ Beetroot Vermicelli ❤️ Vermicelli upma recipes are very common in many south indian households and are mainly prepared as breakfast recipes. typically it is prepared with semolina, but these days the recipe is easily extended to other ingredients like vermicelli, oats, broken wheat and also millets. out of these bambino or mtr vermicelli upma recipe is a popular recipe. Today i made Beetroot vermicelli upma with some more vegetables. It becomes more healthy, tasty and beautiful. Ingredients– to cook vermicelli: 2 tsp oil 1 cup vermicelli / semiya water to cook ½ tsp salt other ingredients: 3 tsp oil 1 tsp mustard seeds ½ tsp urad dal 1 dried red chilli few curry leaves 2 green chilli slit 2 tbsp Sweet corn 2 tbsp peas  2 tbsp carrot finely chopped 2 tbsp capsicum finely chopped 2 tbsp onion finely chopped 2 tbsp coriander finely chopped 1 cup grated Beetroot 1/2 lemon 1/2 tsp salt Method – Firstly, in a kadai heat oil and splutter mustard seeds urad dal, dried red chilli and few curry leaves. Now add  green chilli. saute well. Further, add onion and saute slightly. Also add Sweet corn, peas, carrot and capsicum. Saute for a minute. Add salt. saute for a minute.  Cover and cook for 2 minutes or till vegetables turn soft. Add in cooked semiya and mix gently. do not over mix as semiya will get mashed. Now add grated Beetroot and mix gently. Now add coriander leaves and lemon juice, mix well. Serve hot. #uzmaseasyrecipes #beetrootvermicelli #vermicelliupma #southindianfood #southindianrecipes #southindianstreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #upma #beetroot #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala

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Hello December ☃️❄️ And just like that, December is here! Despite all the problems and COVID-19 situation, I can’t believe how fast this year has gone...and the new year isn’t far behind. I hope this month goes by slowly and in the best way. Because 2020 has already been bad enough. Follow me for more updates on homemade foods @uzmaseasyrecipes @uzmaseasyrecipes Use #uzmaseasyrecipes to share your food pictures with me and get featured #idlisambhar #designeridli #southindianfood #delhifood #southindianstreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #southindianfoodlove #foodiesofindia #gharkakhana #southindianfood #indianfoodblogger #desikhana #delhifoodie #idlichutney #foodart #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala

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? Lauki Ki Barfi ? Lauki (Bottle Gourd) 1 Kg Condensed milk–8 tbsp or per your taste Desiccated Coconut–1/2 Cup Green Cardamom Powder 1 Tsp Almonds, Finely Sliced 8_9 Cashew Nut, Finely Sliced 8–9 Raisins–1 tbsp Ghee Or Oil 3 Tbsp + To Greasing Green Food Colour (Optional)–Few drops Method– Take a Lauki (bottle gourd) and peel it to clean. Wash, cut and roughly chop the bottle guard into pieces and grind it well. Cut the lauki into 4 pieces lengthwise. Discard the inner soft part of the lauki as it contains seeds. The unseeded outer clean portion will be used to make barfi. Grate the lauki. Squeeze the grated Lauki using both of your hand to remove water from the Lauki. You will get dry grated Lauki. If you do not remove water from the Lauki, it will take longer time to cook. Now add about 3-4 spoons of ghee in a pan and roast the squeezed lauki well To this, add condensed milk and let it boil well till all the liquid is absorbed. Add dedicated coconut, cardamom powder and mix well. Add green food color (which is optional) and mix well. Add finely chopped almonds, cashews and Raisins to it and mix well. Cook it for about 2 minutes while stirring continuously. Add 1 tablespoon of ghee and cook on medium heat till the dough is dry enough. Barfi dough will start leave the pan by adding ghee at this stage. Turn off the gas when the dough dries. Take a tray in which we must move the barfi to set. Grease the tray well with ghee and transfer the dough to this tray, spread and set it with a spatula. Spread some dry fruits over it and press them gently with a spatula. Keep the tray in a cool place for 1 hour. You can also keep the tray in the fridge. After an hour the barfi will freeze and become tight. Take the tray out of the fridge and cut the barfi into pieces. #uzmaseasyrecipes #laukikibarfi #laukikahalwa #northindianfood #delhifood #northindianstreetfood #homemadefood #mumbaifoodblogger #bottlegourd #munchymumbai #mumbaifoodlovers #foodindia #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala

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Hello everyone everyone ?? I learned that we can do anything, but we can't do everything... at least not at the same time. So think of your priorities not in terms of what activities you do, but when you do them. Timing is everything. “You learn more from failure than from success. Don’t let it stop you. Failure builds character.” *In frame– Suji ka cheela with aachar n Chai ☕ Follow me for more updates on homemade foods @uzmaseasyrecipes @uzmaseasyrecipes Use #uzmaseasyrecipes to share your food pictures with me and get featured #sujicheela #cheela #semolinapancakes #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

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? Matar with wheat Kulcha ? Matar Kulcha is one of the most popular street foods that can be seen in every other corner of Delhi. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it, there is absolutely no way you would want to stop. This roadside chole kulche is everything you have always wanted in your favourite chaat. White peas or safed matar are used in many street food recipes. Mumbai’s popular street food Ragda Pattice also involves white peas curry. Today I made wheat Kulcha. For Kulcha– Ingredients: 2 cup Wheat Flour (Atta) 1/2 cup Curd 1 teaspoon Baking powder 1/4 teaspoon Baking Soda 1/3 cup milk at room temperature Coriander leaves as required Onion seeds as required Salt to taste 1 tsp oil 2 tbsp butter for cooking kulcha Method: Knead a soft and pliable dough by mixing all the ingredients mentioned above except coriander leaves and onion seeds. Cover and let it sit in a warm place for 2-3 hour. After an hour, roll and shape out the dough into a small disc shape. Sprinkle some coriander leaves and onion seeds at the centre. Gently press them well. Transfer it to a hot griddle. Turn and cook from other side by applying some butter. Cook evenly from both the sides till evenly brown.. And serve hot with matar or any gravy of your choice. Matar Recipe– Dry mattar (Dry yellow peas)– 2 cups (soaked in water for 8 hrs) Tomatoes – 1 (chopped) Cumin seeds – 1 tsp Onion – 1 big(chopped) Green chillies – 2-3(chopped) Chat masala powder–1 tsp Ginger- garlic paste – 1 tsp kitchen king masala powder–1/2 tsp Turmeric powder – ½ tsp Roasted Cumin powder – ¼ tsp Red Chilli powder – ¼ tsp Garam masala – 1 tsp Salt to taste Oil – 2 tbsp Coriander leaves – for garnishing Mathod_ Wash and soak dried peas over night, rinse 3-4 times in water and pressure cook with water and salt for 3 whilstles. Now heat 2 tbsp oil in a pan and add cumin seeds and let it splutter. After the cumin seeds splutter add the onion, saute few minutes. Now add green chillies and ginger-garlic paste. Saute for 2 minutes. Now add the tomatoes and mix well. To this add the turmeric powder, roasted cumin powder, red chilli powder, kitchen king masala powder, chat masala powder and salt and saute for 3 minutes till the masala is well cooked. Add the cooked peas to this masala ,mix well and add water for the gravy. Let the water come to a boil. Cook till the right consistency of the gravy is achieved. Lastly, add garam masala powder and mix well. Garnish with chopped onions,chopped green chillies and chopped coriander leaves. Serve hot with puris or rotis. Follow me for more updates on homemade foods @uzmaseasyrecipes @uzmaseasyrecipes Use #uzmaseasyrecipes n #uzmaseasyrecipe to share your food pictures with me and get featured #matarkulcha #delhifood #northindianfood #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #northindianstreetfood #foodiesofinstagram #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala

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? Bedmi Puri/Kachori with spicy aaloo ki Sabzi ? Bedmi Puri is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh(specially in Agra, Mathura, Banaras). It is paired with rasedar aloo ki sabzi. Bedmi puri also popularly known as Bedmi Kachori, Urad dal Kachori. Ingredients for the Bedmi Puri 2 Cups whole wheat flour (atta) ½ cup semolina (suji/ rava) 1 cup split black gram skinless (dhuli urad dal) soaked overnight and drained 3 tablespoons oil ½ teaspoon asafoetida ( Hing) 2 tablespoons ginger-green chilli paste 1 teaspoon Kashmiri red chilli powder 1 tablespoon coriander ( dhania) powder 1 teaspoon roasted cumin ( jeera) powder 2 teaspoons fennel (saunf) powder ½ teaspoon garam masala powder ¼ teaspoon dried Mango powder ( Amchur) Salt to taste Coriander ( dhania) finely chopped Oil to deep fry Method– Making Of the Bedmi Puris Grind the drained black gram (urad dal) to a coarse paste with 2 tablespoons water. Heat 2 tablespoons oil in a non-stick pan. Then add the asafoetida and sauté for 30 seconds. Next , put the ginger-green chili paste, chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder, dried mango powder and salt and mix well. Add the dal paste and mix well and saute for 2-3 minutes. Add coriander leaves and mix. Remove from heat, transfer into a large plate and set aside to cool. For the dough In a bowl add wheat flour, semolina and 1tablespoon oil and knead into a semi-stiff dough. Roll puris, fill stuffing into it and fold like kachori. Deep fry in hot oil at medium flame till golden brown.. Place them on tissue papers to drain off the excess oil. Serve hot with Dubki Wale Aloo or Aloo Tamatari Curry for a wholesome breakfast. For Aalu ki sabzi Ingredients– 4 Medium sized potato 1/2 teaspoon asafoetida (hing) 1 tsp roasted cumin seeds (crushed) 1/2 tsp roasted coriander seeds (crushed) 1/2 tsp roasted fennel seeds (crushed) 1/2 tsp red chili powder 2 Dry red chilies 1 tsp ginger-green chilli paste 1 tsp Kashmiri red chilli powder 1/4 tsp turmeric powder 1/2 cups fresh tomato puree 1 tsp dried mango powder (amchur) 1100 gram Paneer 1 tsp kasuri methi Salt to taste 3 tbsp oil 2 Cups water Method– First of all boil potatoes in a pressure cooker. Let the pressure releases on it own. Peel them and crush them using your hand. Make tomato puree and keep it ready. Now heat a kadhai on medium flame. Once hot enough add hing, dry red chili, crushed cumin, coriander and fennel seed. Let them crackle. Add ginger green chilie paste and cook for 10-20 seconds. To this add tomato puree. Cook this until it starts leaving oil on the sides. It takes 6-7 minutes, once puree is cooked add kashmiri red chili powder, turmeric powder, dry mango powder and salt. Mix well. Finally, add crushed potato, paneer and water. simmer it for 5-7 minutes. Add chopped green corinader and cook further for 5 more minutes. By now gravy will thicken. Bedmi aloo sabji is ready to serve. #bedmipuri #bedmipoori #aalookisabzi #purisabji #upfood #homemadefood #mumbaifoodblogger #foodmaniacindia #uzmaseasyrecipes #uttarpradesh #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #upfoodtalk #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala

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?? Chicken Hara Bhara Kabab ?? Ingredients_ 1/2 kg boneless chicken cubes 1/2 cup Coriander leaves ½ Cup mint leaves 1 Cup Spinach blanched 3–4 Green chilies 1 tsp Garam masala powder 1 tsp Red chili powder) 1 tsp Salt or to taste 1 tsp Anardana powder 1/2 tsp Turmeric powder 1 tbsp Ginger garlic paste 2 Bread slices 2–3 tbsp milk Oil for frying Method– In food chopper, add all the ingredients into a blender, except oil. Grind until well combined. Put the paste into a mixing bowl. Grease your hands. Shape the mixture into patties. Heat oil in a non stick skillet, and add the kebabs one by one, making sure they don’t overlap. Cook each kebab for 8-10 minutes on each side till they are golden brown. I cooked these in two batches. Serve these hara bhara chicken kebabs with coriander chutney/ketchup, onion rings and lemon wedges. #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #uzmaseasyrecipes #harabharakabab #chickenkabab #worldfoodday #kabab #chickenrecipes #chicken #homemadefood #mumbaifoodblogger #foodmaniacindia #southindianstreetfood #mumbaifoodlovers #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #mumbaieats #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie

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❤️ Idli Sambhar ❤️ Idli is a popular South Indian dish which is loved and relished across the country. It is a typical dish made from batter prepared from rice, urad dal, Bengal daal, and a few other kinds of cereal as well. Nowadays, people prefer making idlis from Semolina (Rava) as they also taste unique and delicious. This idli sambar is also one of the best tiffin sambar recipe. This hotel style sambar was damn good with idli. And also idli sambar and vada sambar are all time favorite at home. Not to forget our love for dosa too. #uzmaseasyrecipes #idlisambhar #streefood #heartshape #southindianfood #southindianstreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #southindianfoodlove #foodindia #mumbaifoodie #foodtalkmumbai #foodiesofindia #gharkakhana #mumbaifoodiejunkie #southindianrecipes #indianfoodblogger #desikhana #foodmaniacindia #delhifoodie #foodstyling #foodiesofcreatorshala #creatorshala #foodbloggersofinstagram #streetfood #foodbloggersofcreatorshala #creatorshala

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