Here is the list of some food dishes that you can make easily at home.
HERE ARE SOME FOOD DISHES YOU MAY TRY.
Pav – 6
Potato – 3 medium (boiled)
Garm flour – 1 cup or 150 gm
Salt – 2 tsp or as per taste
Red Chili Powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric – 1 tsp
Mustard seeds – 1 tsp
Curry Leaves – 1 tsp
Dry Mango Powder – 1 tsp
GingerGarlic Green Chilli Paste – 1 tsp
Hing – 2 pinch
Lemon Juice – 1 tbsp
Oil – to fry
Water – 1/2 glass
Dry Coconut – 1/2 cup or 50 gm (grated)
Dry Red Chili – 4-5
Garlic clove – 8
Groundnut – 1/2 cup
This recipe is Maharashtra’s special “Vada Pav” recipe For this we need 6 Pav first we will prepare the gram flour paste for this in a mixing bowl take Gram flour, Add 1 tsp salt, 1/2 tsp turmeric, 2 pinch hing and 1 tbsp oil mix it well Now add water in small quantity and make a thick paste while adding water keep on stirring it so that no lumps are formed we have to keep its consistency thick always add water in small quantity add 1 tbsp lemon juice so that gram flour puffs after mixing it well.
you can see the consistency here it is neither to thin nor thick Now we will prepare masala for this. For that take a pan and add 2 tbsp oil in it. Heat it and now add 1 tsp mustard seeds in it. let them splutter now add curry leaves and saute it add ginger garlic and green chili paste in it saute it on a medium flame for 2 min add boiled potato do not grate them mash them with your hands let them cook for few mins.
now add 1 tsp salt or as per taste, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1 tsp coriander powder and 1 tsp dry mango powder in it Mix it well on medium flame cook for 4-5 min after that add chopped coriander and turn off the gas flame and allow it to cool after cooling now mash the potato mixture with your hands so that no big pieces of potato are left.
now make small balls Heat oil in a pan Now dip these balls on the gram flour paste from all sides and fry them do not touch them in 2 min they are fried from the bottom, flip them after frying from all sides take them out likewise fry the other balls fry them on medium flame so that they are done from inside Pav is ready now.
Now we will prepare chutney for this Dry Coconut grated 8 garlic clove 4-5 Dry red chili 1/2 cup groundnut fry the red chili add little oil in the pan and heat it now add 4-5 dry red chili and saute it for 1-2 min Fry groundnut likewise fry garlic clove now will fry the grated coconut in it for that turn off the gas flame since the pan is already heated grind all the ingredient in a grinder jar add groundnut, grated coconut, red chili, garlic grind it well paste is ready take a pav and cut in between spread chutney in between now place the vada in it Vada pav is ready now.
2 cups flour
Salt – 2 tsp or as per taste
3,4 cup water
2 boiled and mashed potatoes
3,4 spoon red chili powder
cumin, coriander seeds
chopped ginger,chopped green chilly,chopped coriander leaves.
To prepare the dough, we take the flour and add a generous pinch of salt to it. Then we add water and knead it nicely. The dough is ready. Give it rest for 10 minutes. For the stuffing of Aloo Parantha, we have boiled and mashed potatoes. To this, we add salt, red chilly powder, cumin, coriander seeds, finely chopped ginger, finely chopped green chilly, and finely chopped coriander leaves.
We mix it well. The mixture is done. This is our dough, which is well-rested. We cut small portions from the dough and make round balls from them. I have this flour, in this, we press the round dough balls and we stretch it In this, we fill the stuffing, fold it, roll it lightly And it’s done There is one more way of stuffing the Aloo Parantha You take 2 small dough balls and roll this lightly keep it aside. Now we lightly stretch this too Not very much, just a little.
Now, we put some stuffing in the middle and spread it a little Not extremely towards the sides, just around the center Now, the second dough will go on the top And we will stretch it over and press it and keep it on the top Now Flip it like this On the Flour When you make the Aloo Parantha like this Clearly, 2 layers of these forms it is very delicious and crispy.
Now we heat a griddle And place the Parantha on the hot griddle Now we turn it over There. We’ll cook it on this site for 1 minute On medium flame quick turn Now put Ghee on it Turn it, Ghee, on the second side too, You can also use oil if you want.
This looks gorgeous It smells good. Aloo Parantha with the hint of chili in the stuffing. And cooked in Desi Ghee And just look at it This layer You can open it like this Look at that inside And Flip it once. Hot and happening Aloo Parantha I’m very hungry but Before eating, it’s important to wash your hands.
POTATO TAWA SANDWICH
1/2 cup semolina
1 quarter cup curd
1 spoon of salt
1 spoon baking powder
2 grated boiled potatoes
one chopped onion
One chopped green chili
One chopped capsicum
1 spoon garam masala
Quarter spoon of dry mango powder.
Potato Tawa sandwich is pretty familiar with our potato wrap recipe, but today we will make it in a different way These are all the ingredients we used for potato Tawa sandwich recipe firstly add 1/2 cup semolina in a mixing bowl Add quarter cup curd About quarter spoon of salt Add about a quarter spoon of baking powder and mix. everything well together Add a little water to make paste Cover and put away for 10 minutes so semolina could absorb all the moisture Meanwhile we will prepare stuffing of potato
Tawa sandwich For which we have 2 grated boiled potatoes Add one chopped onion One chopped green chili One chopped capsicum Quarter spoon of garam masala Quarter spoon of dry mango powder Quarter spoon of salt And add about a quarter spoon of red chili powder and mix everything together After mixing everything well together put it away, for now, Its been 10 minutes for semolina and it has absorbed all the water Add a bit more water to it and make it like we prepare batter for dosa.
Apply a little oil on a hot pan when oil heats up pour some batter and spread a little Place a potato patty made with stuffing we prepared Cover the whole thing with pouring more stuffing on it We will cover and cook it for a few seconds Drop a few oil drops on top After cooking it for a bit flip and cook from other side too Flip and cook from both sides a couple of times When it gets golden brown in color, its ready to serve Serve these tasty and unique potato Tawa sandwiches with tomato ketchup and hot chai.
CHICKEN FRIED STEAK
1-pound cubed or round steak
(If using a round steak it should be flattened and tenderized)
Oil for frying
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
4 tsp zero carb protein powder, unflavored
1/2 tsp xanthan gum
2 eggs, beaten
1/4 cup water
1/4 cup almond flour
1 cup ground pork rinds
1/4 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp cayenne pepper
2 cups heavy cream
4 Tbs unsalted butter
1/2 tsp salt
1 1/2 tsp ground black pepper
1/2 tsp xanthan gum
Today I present chicken-fried steak recipe with creamy, country gravy. If you thought you couldn’t have this comfort food classic because of all the carbs… .think again. Let’s get started. We’ll begin by mixing together our beef seasoning blend with some salt.
ground black pepper garlic powder a little onion powder and some smoked paprika. give this a mix to combine and set it aside, we’re going to create kind of a bonding layer with some zero-carb flavored protein powder and a little xanthan gum. Most low-carb pieces of bread, similar to the one we’ll be doing here work fine with leaner meats like pork and chicken but have a little trouble adhering to fattier meats like beef. this extra step will help fix that problem.
I do find however you get a little less crispiness with this layer but still, retain all the wonderful flavor. The choice is yours whether you want to use it or not. Make the breading using a separate bowl and add some ground pork rinds some almond flour grated Parmesan cheese salt and a little cayenne pepper. Mix with a whisk to fully combine. For our egg wash, we’ll mix together two beaten eggs and a little water.
We’ll be using about a pound of cubed steak This is nothing more than a round steak that’s been heavily tenderized by a butcher I found this already portioned into four servings from my local grocer. Generously season the tops of the steaks with our beef seasoning we made earlier. Flip and season the bottoms as well. Add the protein powder mix Press and spread over the top. Flip and repeat the process. Use a flat plate and place a thin layer of breading over the top.
Dip the steak into the egg. Be sure both sides are coated. Place on the plate over our breading mix We’ll be doing two at a time. Add some breading over the top Now, we could just dredge the meat into the breading, but this way we ensure the unused breading stays fresh and dry as we evenly coat the steaks. Remove to a plate while we repeat the process with the other two. Add about the depth of a fingernail of oil to a frying pan on medium-high heat. Once the oil is heated above 330°F, gently add the steaks. Let these cook for four minutes.
Very gently flipped to cook the other sides for an additional four minutes. Use a spatula to remove after cooking this will help keep the breading intact. Place on a paper towel line wired rack to drain Store these in a warm oven while we work on the gravy. To a saucepot on medium heat, add 2 cups of heavy cream along with 4 tablespoons of unsalted butter. add a generous amount of ground black pepper some salt and whisk to combine.
Give a taste for seasoning I decided I needed just a little more salt. I had some beef seasoned leftover so I added just a pinch of that. Give a mix to combine. Once the butter has melted, add some xanthan gum and give that a mix as well. Continue to cook and stir until it reaches your desired thickness. This should only take about five to seven minutes. Plate your steak. Add that delicious cream gravy over the top and enjoy it.
1½ Cups / 190g Flour
4 Teaspoons Baking Powder
Pinch of Salt
1¼ Cups / 310ml Milk
¼ Cup / 60g / ½ Stick Melted Butter + more for cooking
½ Teaspoon Vanilla Essence.
This recipe makes the softest fluffiest pancakes. Start by measuring out a cup and half of all-purpose flour into a large mixing bowl. This recipe makes enough for 3-4 people so if you are cooking for more just double the recipe. In the same bowl as the flour measure out4 teaspoons of baking powder. 4 may seem like a lot, but this is the secret to getting the softest, fluffiest pancakes.
As the pancakes cook the baking powder is going to react and create an abundance of air, getting that perfect pancake texture. Lastly to the dry ingredients add a pinch of salt. You can add sugar here as well if you would like, around a tablespoon, but I prefer to add sweetness with toppings rather than with the actual pancake.
Use a wooden spoon to mix the dry ingredients together until they are combined. Set the bowl to the side. In a smaller bowl to mix together the wet ingredients. First crack in on large free-range egg, followed by the milk. I’m using dairy but you can substitute with soy or almond if you would like. To the egg and milk add in a 1/4 cup of cooled melted butter. Use a fork to mix everything together, making sure the egg is well incorporated. This is optional, but I love a hint of vanilla.
Add half a teaspoon of pure vanilla essence and mix again. Make a well in the flour and pour in the wet ingredients. Fold the batter together with a wooden spoon until there are no longer any large lumps. Make sure you’re not over mixing as this will lead to your pancakes being quite tough. I’ve kept these pancakes quite a pain but if you do want to add blueberries or chocolate chips, or any other flavorings now would be a good time.
When you are ready to cook the pancakes heat a heavy-bottomed pan like cast iron over medium-low heat. When the pan has heated add a small amount of butter to the pan to melt. Scoop out about 1/3 of a cup of batter and pour it into the pan. Leave the pancake to spread on its own and cook for a few minutes. You’ll know it’s ready to flip when air bubbles start to form on the top. If you are unsure just use a spatula to lift up the side and check the bottom. Flip and cook for a further few minutes on the opposite side.
If your pancakes are browning a little to quickly just adjust the heat. Place the cooked pancake on a plate and repeat with the next. You should get about 6 or 7 pancakes out of this recipe so continue until you are out of batter.