#airfrypakora#Few foods carry the kind of soul-warming nostalgia that pakoras do. Across India, these crispy#spiced fritters have graced #street food carts, family kitchens, and roadside dhabas for generations. Pakoras are synonymous with the monsoon season — the kind of snack you reach for when rain is hammering the windows and a cup of chai is already brewing on the stove. This air fryer version is a #game-changer. You get the same deeply spiced, shattering crunch on the outside and a soft, steamy interior — without the liters of oil, the splatter, or the lingering smell - ready in under 30 minutes! No frying. Eat guilt free and enjoy any time. Simple and tasty. Ingredients 2 cups palak (spinach) - washed, dried and finely chopped 1 small onion - finely chipped 2 green chilies - finely chopped (adjust as per taste) 1 cup besan (gram flour) 1 tbsp rice flour/ corn flour ( optional, for extra crisp) 1 tsp ajwain (carom seeds) 1 tsp red chili powder (adjust as per taste) ½ tsp turmeric powder 1 tsp garam masala Salt to taste Oil for brushing or spray Method In a bowl, add besan, palak, onion, rice flour, green chilies and spices Mix well and let it rest for a few minutes since spinach and onions will release water. Add extra water (little at a time) to make a thick batter( pakora - style). Mix very well. Keep aside for 15 minutes. Preheat air fryer @ 190 C or 375 F Lightly grease the air fryer or put on parchment paper. Mix pakora mix, shape pakora with a spoon or hand and put in an air fryer. Keep space in between and do not over crowd. Bake for 5-7 minutes, then apply oil on top with a brush or spray. Bake for 5-7 minutes or until golden brown. Flip pakoras, apply oil on reverse side and bake for another 5-7 minutes Serve with green chutney, imli chutney and masala chai Note: Skip onion if you want something only palak pakoras, Add grated lauki/ ghiya/ dudhi (opo squash) or zucchini for extra softness You can try different pakoras, just replace spinach and onion with cauliflower or eggplant or potatoes etc. Batter needs to be thick else it will spread thin inside air fryer

#Shahi Rusk Malai Ice Cream 🍨#icecream cream Everyone is sharing rusk ice cream recipes these days, so I thought I’d share my own version! This ice cream is rich, creamy, packed with nuts, and tastes just like homemade malai kulfi#recipeon👇🏾 Serves: 2 Ingredients ● 1 cup whole milk ● 4 rusks ● 2 tbsp cashews ● 2 tbsp almonds ● 2 tbsp pistachios ● 1 tsp cardamom powder ● 2 tbsp sugar (or to taste) ● A few saffron strands ● Extra pistachios for garnish Method 1. Bring the milk to a boil. 2. Add the rusks, cashews, almonds, pistachios, cardamom powder, sugar, and saffron. Mix well. 3. Transfer the mixture to a blender and blend for about 2 minutes, or until completely smooth. 4. Pour into a freezer-safe tray or container. 5. Garnish with chopped pistachios. 6. Freeze overnight, or for 7–8 hours, until firm. Serve and enjoy this rich, creamy, kulfi-style treat! 😋

#stuffed tomatoes #It is a very amazing and elegant dish#appitizer #tomatorecipe Ingredients 1 pound firm tomatoes try Roma tomatoes 1 cup paneer - grated 1/4 cup khoya - grated Salt to taste 2 tsp garam masala 1/2 cup mozzarella cheese - grated 2 tsp black pepper Method First heat the oven to 450 F degrees. Another way to bake is to take a pan with oil and put it on low heat, but the oven is preferred. Remove the tomato pulp with a sharp knife or a melon baller, which is easier. Do not break the tomatoes. Stuffing Mix the paneer, khoya, salt, and garam masala, and black pepper in a bowl. Mix well. Take a tomato and stuff it with the mixture you just made. Cover the top with the mozzarella cheese. Stuff all the tomatoes in the same way. Bake the tomato for 5 to 8 minutes until they are golden in color, tender and the cheese is melted. Garnish with coriander leaves. Serve hot or room temperature either alone as a snack or with chapati.

Butter paneer masala, also known as paneer butter curry is a luxurious Indian dish. Prepared with butter, tomato and cashew gravy, it is mildly spiced and balanced with a hint of sweetness using cream. It goes well with roti, paratha or rice. Its vibrant flavor and velvety texture makes it one of most loved vegetarian curries in Indian cuisine. Serves 2 people Ingredients 1 1/2 cups paneer - cut into cubes ½ cup bell peppers cut into pieces - optionally use mix of green, red and yellow peppers ¼ cup cream (or whole milk for lighter version) Fresh coriander leaves - chopped (for garnish) For gravy 3 tbsp butter 2 tbsp oil for gravy and + 1 tbsp oil for paneer shallow frying 1 large onion - chopped 3 to 4 medium tomatoes - chopped 10 cashews soaked for 10 minutes 1 tsp ginger and garlic paste 2 green chilies - chopped Spices 1 tsp red chili powder ½ tsp turmeric powder 1 tsp coriander powder 1 tsp garam masala 1 tbsp Kasuri methi 1 bay leaf Salt to taste Method Add 1 tbsp oil to a frypan and put on medium heat. Wait until oil is hot. Add paneer, Stir every 30 seconds till paneer is roasted evenly. Add bell pepper and stir for 2 or 3 minutes. Keep aside. Gravy: Add 1 tbsp oil and 2 tbsp butter to another pan and put on medium heat. Wait till butter melts.. Add onion, tomatoes, green chili and soaked cashews. Mix together and wait until everything is tender (not necessary to completely cook, just tender for about 5 minutes). Make into a paste in the blender. Add 1 tbsp oil and 1 tbsp butter to a pan and put on medium heat. Wait for butter to melt. Add ginger - garlic paste and bay leaves, mix and wait for 30 seconds Add gravy mix and cook for 3 to 5 minutes or until the gravy is consistent and oil comes out. Add all dry spices except garam masala and kasuri methi. Add paneer and bell peppers. Mix well. Lastly add milk or cream, kasuri methi and garam masala Garnish with coriander leaves Serve hot with roti, paratha or jeera rice! Enjoy

#Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India. For bhaji: 2 medium sized onion- finely chopped 2 large sized tomato- cut small pieces 2 medium sized potatoes - Peeled and cut into small size 2 green chillies -finely chopped (or to taste) 2 tsp ginger - grated 1 large sized green bell pepper- cut in small pieces 3 medium sized carrots - finely chopped 1 beet- grated (adds color to the curry) -optional ½ cup peas 1/2 cup cauliflower - cut to small size ½ cup butter (or ¼ cup oil and ¼ cup butter) 2 tbsp pav bhaji masala (or to taste) 1 tsp cumin seed 1 tsp red chilli powder 2 tsp turmeric powder 2 tbsp coriander powder salt to taste For pav: 12 burger buns or dinner rolls or more butter for buns For garnish: 2 tbsp fresh coriander leaves 1 lemon Method Bhaji (Curry) Take a pressure cooker (or pan) and add potatoes, peas, beets, cauliflower and carrot with 2 cup water, salt and turmeric powder. Cook on medium heat and wait for about 15 minutes, or until vegetables are very well cooked. Take a potato masher and mash the cooked vegetables, and keep aside. Now take a large size pan and add the butter and/or oil in the pan. Start at medium heat. When the oil starts smoking, add the cumin seeds and wait until it starts to crackle. Add the onions and cook for about 2 minutes. Add green bell peppers and stir Add cooked vegetable and stir. Add little salt as per taste (remember we added salt above while cooking vegetables also). Mix the curry. Add red chilly powder and coriander powder. If required, add more water and mix Close the lid and let it cook on low heat for about 10 minutes. pav bhaji masala and mix Check the consistency. The curry should be not too watery and not too dry. If it is too dry, add ½ cup water. Lastly, take a potato masher or a spoon and gently mash the curry. Close the cover on pan for about 5 minutes. The bhaji is now ready. Garnish with coriander leaves and butter. Pavs: Spread butter on the pav and roast the pav on the griddle. Both sides should be golden brown. If you like a little spice, sprinkle pav bhaji

#lemon#pickle#Most of the pickles in the market are made with oil and have a thick layer of oil, which helps preserve the pickle. I like my lemon pickle made without any oil. I used an old family recipe that has been passed down by my grand mom. The beauty of this pickle is enhanced by the “no-oil” factor and can be stored for years. Ingredients- 6 lemons (12 if they are smaller) ½ Cup salt ¼ Cup red chilli powder ½ Cup sugar 3 tsp turmeric powder 1 tsp methi seeds (Fenugreek seeds) 1 tsp black mustard seeds ¼ tsp hing powder (Asafoetida) Juice of 1 lemon (2-3 if smaller) Large glass jar, approx 2 liters or ½ gallon Method Take a sharp knife and cut the lemons, 1 lemon is 8 piece Then, take a fry pan and add methi seeds, mustard seeds and hing, then roast on slow heat for about 3 minutes. Now, grind above into powder Take a big wide bowl and mix salt, red chilly, sugar, turmeric powder and methi powder(mustard,hing) prepared above Add lemon pieces to the bowl and mix so that spice coats all the pieces Transfer the bowl content to the jar. Make sure jar is totally dry without any moisture Mix and add lemon juice. Close the lid and mix the lemon with spice Now, keep in the sun for about 15 days - 30 days depending on weather and sun intensity till lemos are tender. If required, add more lemon juice Pickle is ready to eat. Store it in an airtight container. Will last 1 year or more depending on conditions.

#gajar#gobhi#pickle#This is a seasonal pickle and is generally prepared in summer. I used carrots, green chili and cauliflower but additional vegetables like turnip, ginger, garlic or any other crispy vegetable can be used. This can be made fast in small batches and consumed fresh. If you need to store for longer periods, it needs to be refrigerated. It’s very tasty and can be served with any Indian food. Doesn’t matter when you want to eat or serve. Ingredients: 3 medium size carrots - washed and cut bite size and surface dried to get rid of moisture ½ cup cauliflower, washed and cut small size - dried to get rid of surface moisture 4 green chilis, wash and cut bite size - dried to get rid of surface moisture 2 tsp amchoor (dry mango) powder 2 tbsp mustard seeds - crushed 2 tsp coriander powder 2 tsp fennel seed crushed 1 pinch hing/ asafoetida 2 tbsp red chilli powder 2 tsp turmeric powder 2 tsp methi seeds crushed 2 tbsp salt or to taste ( Reduce salt if you want to consume it in less than a week) 4 tbsp mustard/ sarson ka oil (or more if required) Method: Take an airtight glass container, sterilize and keep aside. Take a bowl and mix all dry ingredients. Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes. Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices.Now add carrots, green chillies and cauliflower. Mix very well and put in the glass container. Keep the container in sunlight for 5 day or more. Achaar is ready! Enjoy!

#ramladduAll south asians love to eat chaat (spicy street food)#ramladduyum😋😋 anIngredients: Serves: 4 or more I cup yellow moong dal ½ cup yellow chana dal ½ cup white urad dal 2-3 green chili 1 inch ginger 2 tsp red chili powder 2 tsp whole dry coriander seeds (optional) 1 tsp fennel seeds (optional) Pinch of hing (asafoetida) 1 large mooli (Daikon/ Radish) grated Lemon juice (1 lemon) Oil for frying Salt to taste For chutney 1 cup coriander leaves ⅓ cup mint 2 green chili ½ tsp black pepper ½. inch ginger - chopped 1 tsp cumin seeds 1 inch of mooli (optional) 1 lemon juice 1 tsp sugar Method for chutney: Add all ingredients in the blender with ⅓ cup of water and make a paste. Add water, if required. Keep aside. Method for pakoras: Wash all dals (lentils) under running water and soak for about 7 to 8 hours. Add lentils, hing,whole coriander(optional), red chili powder, green chili, ginger to the blender (Use processor, if you have one) and make a paste. Heat oil in a frying pan (medium heat) Meanwhile mix the dal batter using your hands for about 5 minutes to make it fluffy (Air in the mix makes pakoras crisp & soft and consumes less oil). Add fennel seeds and salt. Now take a chunk of the mix (Use hands or a spoon) and drop it in hot oil and make pakoras. Fry on medium heat till golden brown. Do not overcrowd by putting too many pakoras together. Stir often. Transfer on paper towels to soak excess oil. Repeat till you consume dal batter. Take a bowl, add grated radish(mooli), salt and lemon juice. If you like, you can add chopped radish/ mooli leaves also. Keep aside For serving, take a plate, add radish/ mooli mix, put 4-6 hot pakoras on top. Serve with green chutney on the side. Enjoy this month watering recipe. Note : You can also add green chili pakora. For this, take any variety of chill, cut vertically in the center, dip in the dal batter and fry. Serve with dal pakoras (4-6 dal pakoras/ 1-2 green chilli

#During the celebrations of Navratri (and some other festivals), devotees fast. Throughout this fasting period, people consume #Kuttu (buckwheat). According to Hindu mythology, it is a strict NO for consuming grains during Navratri. Hence pseudo cereals such as kuttu or Singhara Ka atta(water caltrop/ chestnut) are consumed during this time. I have tried this recipe multiple times. It’s always so yummy. It’s so simple and uses few ingredients we have in our pantry. Ingredients 2 cups Kuttu (buckwheat) or singhara (water caltrop) atta/ flour + ⅓ cup for dusting 3 medium potatoes boiled and mashed (fully mashed, not crushed) 2 tsp black salt (or use any other salt) - adjust to taste 2 tsp black pepper - adjust to taste 2 tbsp cilantro - finely chopped (optional) 1 or 2 green chili finely chopped - adjust to taste (optional) Oil for deep frying Method Take a wide bowl and add flour, potatoes, green chili, cilantro, salt and pepper. Add about 1 tbsp oil and mix all ingredients Knead into a hard dough, add water as required and make a hard dough. Apply oil on the dough surface, cover the dough and keep aside for about 5 minutes. Add oil to a fry pan and put on medium-high heat Apply oil to your palms and take a golf ball size piece of dough and roll it between palms Spread flour dust on a flat surface and roll with a roller pin into a flatbread (Poori) about 3 inches in diameter. Apply flour dust as needed. When oil is hot, add poori and fry from both sides till golden brown. Fry remaining pooris in the same manner. Serve with aloo sabji, chutney and dahi Note: if the pooris break during frying, add more flour to the dough and also make poori size smaller. Some poori pop it but some not because of cilantro and potatoes. Very tasty and it is good for lunch and traveling.