Best food video i watch today on KZfaq 😋

Mug Pizza Main Ingredients:- ------------------ All Purpose Flour (Maida) - 1 cup Baking Powder - 1 tsp Baking Soda - 1/2 tsp Salt - 1/2 tsp Melted Butter - 3 tbsp Milk - 1/2 cup (pour little in interval) Pizza Sauce - 2 tbsp Mozzarella Cheese - 100 gm Toppings - Of Your Choice Methods:- Prepare the Dough: In a microwave safe mug, combine the all-purpose flour, baking powder, baking soda, and salt. Add the melted butter and mix well. Gradually pour in the milk, stirring until you get a smooth, thick batter. You may not need the entire 1/2 cup of milk. Assemble the Mug Pizza: Spoon the pizza sauce over the batter, spreading it evenly. Sprinkle the shredded mozzarella cheese on top. Add your desired toppings. Cook the Mug Pizza: Microwave the mug on high for 1 to 1.5 minutes. Cooking times may vary based on the power of your microwave, so keep an eye on it. The pizza is done when the cheese is melted and the dough is cooked through. Serve: Allow the mug pizza to cool slightly before enjoying.

Mageggizza Serves 2 Main Ingredients ------------------- Eggs - 3 nos Maggi - 2 packets Maggi Masala - 2 Pizza Sauce - 1 tbsp Butter - 1 tbsp Shredded Mozzarella Cheese - 75 gm Toppings - as per your choice Methods ---------------- Cook the Maggi: Heat 1 cup of water. In a plate, add the Maggi noodles and crushed into small pieces. Add hot water into the crushed maggi. Mix maggi masala into the maggi. Now add pizza sauce into it and mix well. Set aside. Prepare the toppings: Chopped the onions and capsicum into small pieces or you can add toppings as per your choice. Prepare the Egg Base: In a bowl, beat the 3 eggs until they are well mixed. Make the Maggi-Egg Base: Heat 1 tablespoon of butter in a non-stick pan over low heat. Pour the beaten eggs into the pan and let them cook slightly to form a thin omelette. Spread the cooked Maggi noodles evenly over the partially cooked egg base. Add the Cheese: Sprinkle the shredded mozzarella cheese evenly over the toppings. Add the Toppings: Add your choice of toppings over the cheese. Cook the Maggizza: Cover the pan with a lid and cook on low heat until the cheese melts. Ensure that the egg base is fully cooked and firm. Serve: Carefully slide the Maggizza onto a serving plate. Cut into slices and serve hot.

Mouth watering 😋

Waah bahut easy aur healthy recipe

Parwal do Pyaza Serves 3-4 Main Ingredients --------------------- Pointed Gourd (Parwal) - 1/2 kg Onion - 250 gm Ginger Garlic Paste - 2 tsp Cumin Seeds - 1 tsp Bay Leaves - 2 nos Turmeric Powder - 1 tsp Red Chilli Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Garam Masala Powder - 1 tsp Salt - as per taste Mustard Oil - for deep frying Methods -------------------- Preparation: Wash and peel the pointed gourd (parwal). Cut them into halves or quarters, depending on their size. Peel and slice the onions thinly. Frying the Parwal: Heat mustard oil in a deep frying pan. Once the oil is hot, deep fry the parwal pieces until they are golden brown and cooked through. Remove them with a slotted spoon and set aside on paper towels to drain excess oil. Cooking the Onion Base: In the same pan, leave about 2-3 tablespoons of oil and remove the excess oil and keep the medium to high heat. Add cumin seeds and bay leaves. Let them splutter. Add sliced onions and sauté them until they turn golden brown. Add ginger garlic paste and sauté for another 2-3 minutes until the raw smell disappears. Spicing Up: Lower the heat and add turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder and garam masala. Stir well to combine the spices with the onions by adding water into it. Add salt as per taste. Combining: Add the fried parwal pieces to the pan and mix well to coat them with the onion-spice mixture. Cover the pan and cook on low heat for about 5-7 minutes, stirring occasionally to ensure the flavors are well absorbed. Final Touch: Cook for another 10 minutes and then turn off the heat. Serving: Parwal Do Pyaza is now ready to be served. It pairs well with roti, paratha, or rice.

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Perfect Chilli Paneer Serves 3-4 Main Ingredients --------------------- Paneer - 400 gm Onion - 200 gm Capsicum - 200 gm Green Chilli - 6 nos Ginger - 1 nos Garlic - 1 nos Cornflour - 2 tbsp Kashmiri Red Chilli Powder - 2 tbsp Soya Sauce - 2 tbsp Schezwan Chutney - 2 tbsp Salt - as per taste Vegetable Oil - for deep frying Methods -------------------- Preparation:- Cut the paneer into bite-sized cubes. In a bowl, mix 2 tbsp cornflour, 2 tbsp Kashmiri red chilli powder, and salt. Add a little water to make a thick paste. Coat the paneer cubes with the cornflour paste and set aside. Cutting vegetables:- Cut all the vegetables that is onion , capsicum and green chilli into thick pieces and in similar size. Chopped ginger and garlic into small pieces. Deep Frying Paneer:- Heat vegetable oil in a deep pan or wok. Once the oil is hot, deep fry the paneer cubes until they are golden and crisp. Remove the paneer cubes from the oil and drain them on paper towels to remove excess oil. Preparing the Stir-Fry:- In a separate large pan or wok, heat a little oil. Add the chopped garlic, julienned ginger and green chilli. Sauté until they become fragrant. Add the sliced onion and capsicum. Stir-fry on high heat until the vegetables are slightly tender but still crisp. Sauce:- Add the 2 tbsp soya sauce and 2 tbsp Schezwan chutney to the stir-fried vegetables. Add salt as per your taste. Add remaining liquid of cornflour mixture. Mix well and cook for a minute. Combining:- Add the fried paneer cubes to the pan and toss everything together until the paneer is well coated with the sauce and vegetables. Add little amount of water to make gravy thick. Serving:- Serve hot as an appetizer or with fried rice or noodles.

Darun hoyeche 👍 Agiye jann pase achi ❤❤❤

Tasty sabji

Bahut hi accha

Tasty bhindi

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Your vedio quality is nice

Bhindi Masala Fry Serves 3-4 Main Ingredients ------------------- Ladyfinger (Bhindi) - 250 gm Fenugreek Seeds - 1/4 tsp Fenugreek Dry Leaves - 1/2 tsp Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 tsp Black Pepper Powder - 1/2 tsp Ginger Garlic Paste - 1 tsp Rock Salt - as per taste Mustard Oil - 2 tbsp Methods ----------------- Prepare the Ladyfinger: Wash the ladyfinger and dry it completely using a kitchen towel. Cut off the top and bottom ends and then slice the ladyfinger into 1-inch pieces. Cooking: Heat 2 tablespoons of mustard oil in a pan over medium heat. Let it heat up until it reaches its smoking point to remove the raw smell. Once it starts to smoke, lower the heat. Add the fenugreek seeds and fenugreek dry leaves and sauté for a few seconds until they turn golden brown and release their aroma. Sauté Ladyfinger: Add the cut ladyfinger to the pan. Sauté the ladyfinger for about 8-10 minutes, stirring occasionally, until they are lightly browned and cooked through. Ensure they do not become mushy. Add Spices and Flavors: Push the ladyfinger to the sides of the pan and add the ginger-garlic paste, turmeric powder, red chili powder, black pepper powder and rock salt in the center. Mix well to coat the ladyfinger with the spices. Cook for another 5 minutes, stirring occasionally, to let the flavors blend together. Serve: Once the ladyfinger is cooked and well-coated with the spices, turn off the heat. Serve hot with roti, naan, or rice.

that was perfect❤️❤️👏🏻

Delicious and healthy recipe ❤

Lovely

Yummy

❤❤

It was great, dear friend, thanks for sharing❤️👏🏻

Yummy yummy recipe 😋❤

Wow

Excellent, thank you for your good recipe😋😋❤️

Yummy 🤤

Waah jabrdast 😍

So nice and smooth 😍

Awesome and super easy recipe… tried tis recipe and the taste was amazing.. 🤩🤤

Nice 🤩

Gazab...

Peaceful and awesome

Wow so nice and easy . Thanks for sharing. 😊

Wow super tasty yummy recipe big like new friend stay connected 👍❤

Tasty recipe 🤤🤤

Maggi Potato Pakora Serves 2-3 Main Ingredients ------------------- Maggi - 140 gm Potato - 200 gm Coriander Leaves - 25 gm Green Chilli - 6 nos Ginger - 1 inch Corn Flour - 1/2 cup Turmeric Powder - 1/2 tsp Salt - as per taste Mustard Oil - for deep frying Methods --------------- Prepare Maggi Noodles: Crushed the Maggi into small pieces. Prepare the Potato Mixture: Peel and grate potatoes. Keep the grated potatoes into cold water and strain it. In a mixing bowl, combine the grated potatoes , chopped green chilies, chopped coriander leaves and grated ginger . Combine Maggi and Potato Mixture: Add the crushed maggi to the potato mixture then add corn flour , turmeric powder and salt. Mix everything thoroughly with the help of water so that the maggi is evenly distributed in the mixture. Form the Pakodas: Take small portions of the mixture and shape them into small balls or patties, as per your preference. Heat Oil for Frying: In a deep frying pan, heat the mustard oil over medium-high heat until it's hot enough for frying. Fry the Pakodas: Carefully slide the shaped pakodas into the hot oil and fry them until they are golden brown and crispy on all sides. Fry in batches if necessary, to avoid overcrowding the pan. Drain Excess Oil: Once fried, remove the pakodas with a slotted spoon and place them on paper towels to drain any excess oil. Serve: Serve the Maggie Potato Pakodas hot with your favorite chutney or sauce.

Excellent and delicious👏🏻👏🏻👏🏻👏🏻❤

Wow nice resipe

I saw such a mocktail for the first time, very nice idea

Jamun Shots Mocktail Serve 1 Ingredients -------------- Jamun ( Java Plum ) - 15 nos Mint Leaves - 8-10 nos Lemon Juice - 1/2 tbsp Salt - 1/2 tsp Black Salt - 1/2 tsp Sugar - 1 tsp Chat Masala - 1 tsp Hajmola - powder (7-8 tablets) Sprite Methods ----------------- Prepare the Jamun Puree: Wash the jamuns thoroughly and remove the seeds. Mix the Ingredients: In a blender, combine the jamun, lemon juice, mint leaves, salt, hajmola powder, sugar, black salt, and chaat masala. Blend well until the sugar dissolves completely. Assemble the Mocktail: Fill shot glass with the jamun mixture. Pour that shot glass into a glass filled with the chilled sprite and enjoy.

Super delicious looking so beutifull nice sharing

Jhigni Sabji Recipe Serves 3-4 Ingredients ------------------- Ridge Gourd ( Jhigni ) - 1 kg Garlic - 1 nos Green Chilli - 6 nos Turmeric Powder - 1/2 tsp Salt - as per taste Fenugreek Dry Leaves - 1 tbsp Fenugreek Seeds - 1/2 tsp Mustard Oil - 4 tbsp Coriander Leaves - for garnishing Methods ------------------ Preparation: Peel and chop the ridge gourd into small pieces. Peel the garlic cloves. Slit the green chilies. With the help of mortar and pestle crush green chilli and garlic. Cooking: Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat to medium. Add the fenugreek seeds and fenugreek dry leaves and let them sizzle for a few seconds until they turn golden brown. Add the crushed garlic and green chilli and sauté for another minute. Add the chopped ridge gourd and stir well to coat with the oil and spices. Add the turmeric powder and salt. Mix well. Cover the pan and cook on medium heat, stirring occasionally, until the ridge gourd is tender and cooked through. This should take about 15-20 minutes. Cook for another 2-3 minutes to allow the flavors to meld. Garnishing and Serving: Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, chapati, or any flatbread of your choice.

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Nice recipe👍🙏

Delicious 😋

Amazing 😊 Stay connected

Dekhkar Muh me pani aa gaya,bahut tasty bana hoga.

Baigan Masala Bharwa Serves 3-4 Main Ingredients -------------------- Baigan ( Eggplant ) - 1/2 kg Tomato - 1 medium Black Mustard - 1 tbsp Yellow Mustard - 1 tbsp Garlic - 1 medium Turmeric Powder - 1/2 tsp Green Chilli - 4 nos Red Chilli Powder - 1/2 tsp Coriander Powder - 1/2 tsp Fenugreek Dry Leaves - 1 tbsp Salt - as per taste Mustard Oil - for fry purpose Coriander Leaves for garnishing Methods ---------------- Prepare the Eggplants: Wash the eggplants and make two perpendicular slits in each eggplant, keeping the stems intact. Ensure the slits are deep enough to stuff but do not cut all the way through. Keep it in water for 30 mins to reduce its astringent flavour. Prepare the paste: In a blender make a smooth paste of green chilli, garlic, black mustard and yellow mustard with the help of water. Boiling of Eggplant: Heat a large pan or kadhai over medium heat. Add eggplant with other ingredients that is turmeric powder, red chilli powder , tomato and salt. Add water into it and mix all the ingredients. Now cover the lid for 8-10 mins. Again mix all the ingredients and add fenugreek dry leaves. Let the mixture dry. Cook until the eggplants are tender and fully cooked, and the stuffing is well incorporated with the masala. Cooking: Heat oil in a large pan or kadhai over medium to high heat. Gently place the stuffed eggplants into the pan. Fry the eggplants both the sides. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.

Wow, it was great, thank you for your great recipe my dear friend❤️😋😋😋😋

Creamy Garlic Chicken Bites Serves 2-3 Main Ingredients --------------------- Boneless Chicken - 250 gm Garlic - 6-7 cloves Onion - 1 medium Heavy Cream - 150 ml Black Pepper Powder - 1 tsp Oregano - 1 tsp Fenugreek Leaves - 1 tsp Nutmeg Powder - 1 tsp Corn Flour - 1/2 tbsp Lemon Juice - 1/2 tbsp Vegetable Oil - 1 tbsp Butter - 3 tbsp Salt - as per taste Methods ------------------ Prepare the Chicken:- Season the chicken breasts with salt and pepper on both sides. Cook the Chicken:- In a large skillet over medium-high heat, melt 2 tablespoons of butter with vegetable oil. Add the boneless chicken bites to the skillet and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer the chicken to a plate and set aside. Make the Garlic Butter Sauce: In the same skillet, add the remaining 1 tablespoon of butter and minced garlic and chopped onions. Sauté for about 1 minute, until the garlic is fragrant but not burnt. Add water and lemon juice and bring to a simmer. Cook for 3-4 minutes, then add corn flour and allowing the sauce to reduce slightly. Stir in the heavy cream and oregano, fenugreek leaves and nutmeg powder. Continue to cook until the sauce thickens, about 2-3 minutes. Combine and Serve: Return the cooked chicken bites to the skillet, coating them with the sauce. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld. Serve with bread sticks and enjoy.

Easy and economic delicious food