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🥟 Chicken Sha Phaley 🥟 This wonderful dish of Tibetan origin is literally heaven on your taste buds. Everyone loves bread, everyone loves meat, everyone loves the deep fried stuff, and Sha Phaley has all three. Bread stuffed with ground beef and cabbage made into semi circle or circle and then deep fried is everything that you need to know about this dish. Crispy on the outside and heavenly on the inside, this is what you get when you take the first bite into the golden semi circle. With different people having different demands a lot of variations have been done to the traditional dish, and people have readily accepted the addition of chicken, cheese and tofu to the stuffing. If you are a vegan even then, you can enjoy this delicacy with the tofu fillings. The Roll House in Gangtok is the best place to try one of these. Ingredients_ 250 grms minced chicken 1 tbsp ginger garlic paste or (finely chopped ginger garlic 1_1 tbsp) 2 onion finely chopped 2 tbsp chopped spring onions 2 tbsp coriander leaves finely chopped 2_3 green chillies finely chopped 1 tsp black pepper powder 1 tbsp soy sauce salt to taste For dough_ 4 cup all purpose flour water for kneading Salt to taste Method_ Prepare the Filling_ Heat oil in a pan, add onion and sauté till it turns translucent. Add ginger-garlic paste, and stir it well till the raw smell goes away. Add minced chicken, saute it well (it will turn like scrambled egg) and allow it to cook (if needed sprinkle some water). Once it is almost cooked, add black pepper powder, salt, soy sauce and saute few minutes. Now add Coriander leaves, chopped green chillies, chopped spring onions and mix well. Dough Preparation_ Start two hours before cooking Mix flour and water, forming a ball Knead at least 5 minutes until dough is smooth and flexible Place dough in a dish with a lid, or cover with plastic wrap. Let rest for 2 or more hours so that the dough will be softer when shaping the shapale. Roll out Dough_ Take the dough, and knead it again. Cut it into small pieces and make them into small balls. Dust the small dough balls in all-purpose flour. Roll all dough balls in circle shape (diameter of the circles is approximately 3.5 inches, or 8 centimeters.) Set the circles of dough aside. Fill and Shape the Shapale Place a heaping 3 tablespoon filling on one circle of dough, then place a second circle of dough on top of the first one. Pinch the edges flat together very firmly — going all around the circle. This is important as you don’t want the filling to come out. Then, start anywhere on the circle, fold over a small piece of the edge, and pinch it down, repeating this all around the circle. This results in a crimped, pretty edge. Keep the shapale you have finished on a lightly oiled flat dish or surface, to avoid the dough sticking on to the surface. If the shapale are going to be sitting for a long time, you can place a damp cloth over them to keep them from drying out. Heat sufficient oil in a pan and deep fry phaley on medium heat. Cook until golden brown on both sides, turning frequently. Serve hot with your favourite Sauce or chutney. #chicken #shaphaley #shabhaley #sikkimfood #nonveglover #nonvegrecipes #tibetanfood #spicy #streefood #streetfoodindia #streedfoodlovers #sikkim #nonveg #friedfood #foodforsoul #foodfest #delhifood #mumbaifood #mumbaifoodies #sikkimdiaries #nepalifood #sikkim #uzmaseasyrecipes #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala

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Happy #InternationalChefsDay👩‍🍳 to all talented Homechefs n MasterChefs One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food. Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food. It's so beautifully arranged on the plate - you know someone's fingers have been all over it. A great chef is an artist that I truly respect. A recipe has no soul. You, as the cook, must bring soul to the recipe. Each year on October 20th, Worldchefs celebrates International Chefs Day. Since its creation by the Late Chef Dr. Bill Gallagher in 2004, Worldchefs has been committed to using International Chefs Day to celebrate our noble profession, always remembering that it is our duty to pass on our knowledge and culinary skills to the next generation of Chefs with a sense of pride and commitment to the future. Over the past years, Worldchefs has partnered with Nestlé Professional to teach kids around the globe about the importance of healthy eating by hosting fun-filled workshops worldwide. Uncertainty is all around us, never more so than today. These trying times can leave us feeling anxious & stressed. What we do know, is that we need to keep ourselves and others healthy. Having a strong immune system and eating “stress-busting” foods will help us through these challenging times. Here is a time when we can all be in this together! The Worldchefs way to do that is by Preparing Children for a Healthy Life! This year’s International Chefs Day campaign theme is Healthy Food for the Future! Follow me for more updates on Instagram @uzmaseasyrecipes @uzmaseasyrecipes #uzmaseasyrecipes #chefday #chefsday #chef #chefs #cheflife #chefsofinstagram #cheff #bestchef #masterchef #homechef #homechefs #homecook #foodplating #housewife #dream #foodlove #artofplating #indianfoodbloggers #lifestory #indianchef #homechefmeals #foodphotography #foodstyling

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😍 Sabudana khichdi 😍 Sabudana or sago khichdi is the easy and healthy breakfast recipe prepared with sabudana or sago along with roasted and ground peanuts, and potatoes. This recipe is mostly prepared during a festive occasion or during fasting in Navratri or Mahashivratri. This easy and delicious recipe is completely vegan and also the gluten-free recipe. Sabudana khichdi is mostly consumed in Nothern and Western Indian states – Maharashtra, Gujarat, Rajasthan and also Uttar Pradesh. Sabudana khichdi is usually flavoured with roasted peanuts, lots of cumin in tempering, chillies and curry leaves. If ur not eating in fast u can also add some vegetables to make more healthy and yummy. Ingredients– 1 cup sabudana / sago 11/2 cup water 2 tbsp ghee / vegetable oil 1 tsp cumin seeds 1/2 cup broken raw peanut 3 green chilli slit ½ boiled potato chopped ( optional ) 1 tsp lemon juice 2 tbsp coriander leaves finely chopped Rock salt/sendha namak to taste Method– In a large bowl take 1 cup sabudana and soak with 1 1/2_2 cups water for 3 hours. Roast the peanuts on medium heat, until they r lightly brown. let it cool down and then grind to coarse powder. Heat 2 tbsp ghee in a kadai. Add jeera, after seeds crack add slit green chilli, and boiled and chopped potato. saute for 2 minutes. Add peanut powder and roast for few seconds. Now add soaked sabudana and stir fry for 3_4 minutes. Add salt and combine well making sure not to mash the sabudana. cover and simmer for 3 minutes or until sabudana gets cooked well. sabudana has cooked completely indicated by the pearls turning translucent. Add coriander leaves and lemon juice. mix well. Serve hot. #sabudanakhichdi #khichdi #sagorecipes #uzmaseasyrecipes #vratkakhana #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

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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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#worldfoodday 🍱 We must always respect the food we get because it is the blessing of God and love from someone who cares for us. Happy World Food Day to you all Food is one of the most essential requirements for the sustenance of human life. If a human being does not have shelter over their head or clothes over their body, they would still survive but, if they don't get wholesome nutrition then their survival is at risk. The COVID-19 global health crisis has been a time to reflect on things we truly cherish and our most basic needs. These uncertain times have made many of us rekindle our appreciation for a thing that some take for granted and many go without: food. Food is the essence of life and the bedrock of our cultures and communities. Preserving access to safe and nutritious food is and will continue to be an essential part of the response to the COVID-19 pandemic, particularly for poor and vulnerable communities, who are hit hardest by the pandemic and resulting economic shocks.In a moment like this, it is more important than ever to recognise the need to support our food heroes - farmers and workers throughout the food system - who are making sure that food makes its way from farm to fork even amid disruptions as unprecedented as the current COVID-19 crisis. #uzmaseasyrecipes #worldfoodday2020 #nationalfoodday #foodday #foodoftheday #food #hunger #zerohunger #feedingindia #Covid_19 #dontwastefood #nomorehunger #who #worldhealthorganizatio #corona #nofoodwaste #foodlove #foodstagram #dontwastefood #foodforpoor #respectfood #FAO #globalfood

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🥟 Veg Fried Momos 🥟 Ingredients: *For making Stuffing: 1 1/2 cup Grated Cabbage,1/4 cup Finely chopped Onion,1 tsp Shredded Ginger, 1/4 tsp Black pepper 1/2 tsp Finely chopped Green chilies, Finely chopped fresh coriander leaves, Salt to taste, 1 tsp Ghee/oil *For Coating: 1 cup Maida, Salt to taste, 1 tsp Oil, 1/4 cup Water Method *For making Stuffing: In a bowl take cabbage, add onion, add little salt and mix well. Rest the veggies for about 30 minutes. Resting lets veggies to release all the moisture.Take a strainer lined with clean cloth. Put the strain on a pot. Transfer all the veggies on the cloth. Squeeze as much water as possible from veggies. Take out veggies into another bowl and separate them. Add ginger, black pepper, green chilies, coriander leaves and salt. Add salt carefully as we already have added salt to veggies. Add Ghee/oil and mix well. Stuffing is ready. *For Coating: In a dish take maida. Add salt to taste and oil. Mix well to incorporate oil well in flour. Add a little water at a time and knead soft dough. Transfer the dough into a bowl. Cover and rest it for about 30 minutes. *For Making Momos: Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick. Add the stuffing at the centre of the puri and lift both the edges. Pinch one end. Fold the edge and pinch to the other side. Put the ready momos into a dish. You can steam in Microwave or in a Momo steamer. But I used my kadhai for that. Put 2 glass of water in the kadhai and let it boil. Then put steal channa through which steam can pass. Put Momos on the steal channa and cover . Steam cook for 8-10 minutes on medium flame. After 10 minutes delicious, spicy hot Momos are ready to serve. For fried Momos *After steaming leave to cool and deep fry in hot oil till brown and crisp and serve with spicy mono chutney and chili sauce.* For spicy momo chutney– Tomatoes - 2 chopped Dry Red Chilies - 4 to 5 Garlic - 4 cloves Salt to taste Sugar - 1 tsp(optional) Mustard oil - 1 tsp Water - 1 cup Instructions Take tomatoes, dry red chilli and water in a sauce pan and cook till tomatoes get mushy. Cool it down and take it in a blender. Add all other ingredients except oil and make it into a fine puree. Add mustard oil. Serve with momos #momo #friedmomo #momos #chutney #snackd #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes #tibetianfood #nepalifood

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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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❤️ Beetroot Upma ❤️ Ingredients– White rava - 1 cup Beetroot juice - 1/2 cup [grate, grind to fine paste and extract the beetroot juice] Onion - 1 [finely chopped] 2 tbsp green peas 2 tbsp sweet corn 2 tbsp capsicum ( finely chopped) 2 tbsp carrot ( finely chopped) Green chilli - 1 Curry leaves– 1 string 2 tbsp Coriander leaves [finely chopped] Mustard seeds - 1 tbsp Bengal gram - 1 tbsp Urad dal - ½ tbsp Salt to taste Oil - 2 tbsp Method_ Dry roast rava Heat oil in a pan then add mustard seeds. Once it’s spluttered add chopped onion, carrot, peas, sweet corn n capsicum sauté till light brown colour then add green chilli and curry leaves and sauté gently. Add 1/2 cup of beetroot juice and salt. When boils add roasted rawa slowly and stir simultaneously so that there will be no lumps. Add some more Beetroot juice if required. Mix well and cook for 2 minutes cut off heat. Add lemon juice. Then cover it for 5 minutes. Sprinkle chopped coriander leaves serve hot. #upma #beetrootupma #breakfast #healthy #foodstyling #foodphotography #flowerphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #uzmaseasyrecipes

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