#potatobreadroll#This is a very tasty recipe that I grew up eating; my mom made it on special occasions. Bread rolls make the perfect appetizer, and people of all ages love them - I know few people who didn’t enjoy them. In this recipe they are fried, but for a healthier option you can also bake or airfryer#breadroll#appitizer#snack#indianfood#mudita’skitchen#recipe👇🏾 Ingredients Makes 14 14 slices white bread 10 medium size potatoes - boiled and mashed ⅓ cup steamed peas ½ cup chopped onions 2 green chili or to taste - finely chopped 2 tbsp fresh cilantro - finely chopped 2 tsp salt or to taste 2 tsp red chili powder or to taste 2 tsp ginger/garlic paste (optional) 1 tsp amchoor powder 1 tsp garam masala Oil for frying First to make the stuffing, take a bowl and add potatoes, peas, onions, green green chilies, cilantro, red chili powder, salt, ginger garlic paste, amchoor powder and garam masala. Mix together, and add any extra spice to taste. Keep aside. Take a bowl and add water and dip a slice of bread in water then squeeze excess out between your palms. Some people remove the crusts first, but I prefer to keep them. Add about 2 tbsp of potato mixture to the center (more/less depending on size of slice). Make a roll in whatever shape you’d like. Repeat for all bread and keep aside. Start a fry pan on medium heat. Add oil and wait until oil is hot. Put a roll into the oil and fry until every side is brown. Remove and put on a paper towel to remove excess oil. Fry all the rolls in the same manner. Make sure the pan is not too crowded, otherwise the rolls may break or not be crispy. Serve piping hot or room temperature with green or imli chutney and tea/coffee. Enjoy! These rolls keep well in the fridge in an airtight box - they’re great for traveling, parties, and picnics. You can also assemble the day before frying.

This is a delicious dry curry! Tindora is a small green colored vegetable which looks like a baby cucumber. It's a crunchy, low calorie, and high fiber vegetable. The curry goes with roti, yogurt and rice, and even sambar#tindoracurry#sabji#drycurry#indianfood#tastysabji#recipe#mudita’skitchen#recipe 👇 Ingredients: Serves: 4 250 gm tindora/ivy gourd (can be found in Indian stores) - washed and chopped 1 tsp cumin seeds 3 to 4 dry red chilli 1 to 2 green chillies - chopped 1 pinch hing/asafoetida ½ tsp haldi/turmeric powder ½ tsp red chilli powder ½ tsp garam masala 1 tsp coriander powder 1 tsp salt or to taste 1 tsp lemon juice or 1 tsp amchoor powder 1 tbsp oil For garnish, 2 tbsp chopped cilantro Method Take a wok or a fry pan and add oil, then put on medium heat. Wait until the oil is hot. Add cumin seeds, hing/asafoetida and wait until the seeds crackle. Now add dry red chili and green chili. Stir 30 seconds and add tindora. Stir everything and add the dry spices - salt, turmeric, red chili powder, and coriander powder. Mix very well, and cover the pan for about 10 to 15 minutes on slow heat or until the tindora is tender. Mix often so that the tindora doesn’t burn. Add lemon juice or amchoor powder and garam masala. Mix and wait for a minute. Now turn off the heat. Cover for about 2 - 4 minutes. Garnish with chopped cilantro. Enjoy!

This recipe is great to make if you have leftover dal chawal or kichri! This is for slightly spicy parathas, but you can change the amounts as you like#indianfood#recipe#paratharecipes#recipeonbelow👇 Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour/ 1/2 cup for dusting 2 tsp red chilli powder or to taste 1 tsp salt or to taste 1 green chilli - finely chopped . add more if you like 1/2 cup oil Method Take everything except for the oil and mix it to make a dough.and rest for 10 minutes. Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches. Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready! Serve with pickle and tea.

#pumkincurry#curry#mudita’skitchen#this curry is super tasty and you can eat in Vart time also#recipeonmywebsite.

Sabudana cutlets #easyrecipe#vartfood#mudita’skitche#yummy# snack .

This is the time navratri starts. And we are making fasting food. I will making singhara atta pakora add in spice and vegetables like potatoes or spinach. Make a batter and frying in the pakoras#vartfoodrecipe #navratri #anytime#tastyrecipes #mudita’skitchen#singhraattapakora#recipe on👇🏾 2 cup singahra atta flour or buckwheat flour 2 medium aloo (potatoes), boiled and cut the slice 2 green chili - finely chopped 2 tsp black salt or to taste 2 tbsp cilantro , finely chopped 1 tsp black pepper or taste Oil for frying Green chutney 1 Cup cilantro , wash and chopped ½ cup mint (optional) 1 green chilly or taste 1 tsp salt or to taste 1 tsp peanut 1 tbsp lemon juice ½ tsp sugar Method for chutney Add all ingredients in the mixer , add 2 tbsp water and grind for about 2 , 3 or more required. Add water more if need. method for pakora First take a bowl and add flour, salt, green chilly, cilantro and black pepper. Mix together. And add slowly water and make a thick batter. Remember singhara atta and buckwheat flour. Do not need much water. Keep on the side for 5 minutes. Now, take a fry pan and put on medium heat, and add oil. Wait until hot. For about 4 to 5 mintues. Now take a batter.and mix again , if required add more water take a potatoes one slice and dip in the batter, and put in the oil. And do all slices in the same manner. But do the crowd on oil .Otherwise pakoras not fry very well. Fry on medium heat until golden brown. Ready , enjoy with dhai , tea and green chutney. If you’re like spinach add in the better with spice and make a pakoras.

#dip#tomatochill dip#easy#spicy#mudita’skitchen#recipe #it is super yummy dip#recipeonmywebsite.

There is no better Indian snack than Khasta Kachori. Crispy shells stuffed with lentils and spices provide a unique taste and texture. This is a very authentic recipe for khasta kachori, you can store it for about 1 week and enjoy any time with tea or coffee#khstakchauri#recipe #mudita’skitche#indiansnack#indianfood#recipeonbelow👇 INGREDIENTS Serves: 6 2 cup all purpose flour ½ cup ghee 1 tsp salt (adjust to taste) ½ tsp ajwain ( carom seed) water for kneading into dough Filling 1 cup moong dal soaked for about 3 hours or overnight 1 tsp salt (adjust to taste) 2 tsp crushed fennel seed 2 tsp red chili powder (adjust to taste) 2 tsp amchoor powder (Dried mango powder) 1 tsp ginger powder 1 tsp hing ½ cup besan 1 tsp cumin seed 1 tsp garam masala 2 tsp oil plus additional oil for frying Method Dough Take a bowl and add flour, salt, ajwain (Carom) and ½ cup oil. Mix and make a hard dough with water. Let the dough sit for about an hour Separate the dough into 16 equal sized pieces Filling Grind soaked dal in a food processor, so that it is little granular and not fine paste. Take a wok or fry pan and put on slow - medium heat. Add 2 tbsp oil and wait until hot, add cumin seed and hing. When crackling starts, add dal and stir for about 15 minutes (or more until dry). Add red chili powder, salt, fennel seed, ginger powder, amchoor powder and garam masala. Stir for a couple of minutes. Let it cool for about ½ hour or more. Grind in a food processor to remove chunks, if required. Roll one piece of dough (about 2 inch diameter) and add about 2 tbsp of dal mixture. Fold well, seal and roll again ensuring the filling does not come out. Repeat the process till you have rolled all Kachoris. Let the Kachori sit out and dry for about ½ hour. Heal oil in a fry pan or a deep fryer on medium heat When oil is hot, reduce the heat and fry the kachoris until golden on both side Make all kachori in the same manner. Serve with any chutney! Enjoy!

This curry is made from ‘Dill’ leaves which are also known as ‘Soya’ and potatoes, is extremely delicious made using simple ingredients, and has a super simple/ quick recipe. Soya is a very healthy herb commonly found during winter but available all through the year nowadays and tastes really yummy. Very easy to make as simple as cut, saute and serve. No special equipment, ingredients super quick. Goes well with rotis, paranthas, pooris. Make a complete lunch or dinner with tarka daal. In addition to Soya, You can add or replace with methi (fenugreek) leaves also#aloosyasabji#curry#indianfood#mudita’skitchen#easyrecipes #indiancusine❤️ Ingredients Serves 4 4 medium potatoes - peeled and cut (bite size) 2 cup soya leaves (dill) - washed and finely chopped 2 green chilies - cut 1 tsp cumin seeds ⅓ tsp hing (asafoetida) - optional 1 tsp turmeric powder 2 tsp red chili powder - or to taste 2 tsp coriander powder 2 tsp amchoor powder 2 tsp salt - or to taste 2 tbsp mustard oil - or any other oil Process Heat the pan on medium heat, wait until hot and then add oil. When oil is heated, add cumin seeds and hing. Mix and wait until cumin seeds crackle. Add potatoes, mix and add all dry spices except amchoor. Mix and add chopped soya. Close the lid and let it cook, stirring in between. Cook for about 5 minutes until potatoes are cooked. Add amchoor powder, mix it and let it cook for 1 more minute with closed lid. Turn off the heat and let it sit for 2 - 4 minutes keeping the lid closed. Serve immediately or at room temperature with roti, paratha or poori. Note: You can add fenugreek leaves or dry kasuri methi while cooking. This curry is good for picnics, while traveling and for any other occasion. Make it a little spicy and it tastes better. Need more recipes, check my cookbook on amazon!