Restro Recipe

Ghevar (घेवर) is a crispy, porous, delicious and traditional recipe of North India that is prepared generally during Shravan month. This disc shaped sweet is prepared with all purpose flour, soaked in sugar syrup and garnished with rabri and dry fruits. It can be easily made at home. Here are so many varieties of ghevar. Some people like plain honeycomb textured ghevar and some people like malai or mawa  ghevar. When I didn’t know how to make ghevar, I thought that it is very difficult. But believe me, making this dessert is not that complex as it looks. You can find ghevar in the market during teej or raksabanhan festival but you can try this at home whenever you want. The batter of ghevar is made of all purpose flour and ghee. This batter is dropped in hot ghee little by little. You just need the right consistency of batter to make this porous and crispy. Then this porous ghevar is soaked in sugar syrup to give sweetness. Rabri or mawa is applied on the ghevar and garnished

Cheesy garlic bread (चीज़ी गार्लिक ब्रैड) is a homemade, cheese stuffed and garlic flavoured bread recipe. It is seasoned with oregano herbs and chilli flakes. Cheese garlic bread is filled with cheese and corn. This is crispy on the edges and cheesy inside. It can be easily prepared at home. Garlic butter gives it an amazing flavor. Cheese garlic bread can be made in oven or without oven. It’s simple to follow and takes about 2-3 hours to make. Generally bread is cooked in oven. Most Indians don’t have any oven in their kitchens so I am sharing bread recipe using kadhai. It can be made without any efforts and easily. You may use any type of cheese mozzarella or processed. Slice it and enjoy it with cheese and buttery flavor. It can be enjoyed with tomato ketchup or mayonnaise. It can be served as an accompaniment or side dish.

Chana Dal Vada (चना दाल वड़ा) is a popular South Indian and Maharashtrian deep fried snack that is prepared with grinded chana dal (Bengal gram), onion, ginger and spices. It is everyone's favourite street food. This is a vegan and gluten free recipe. These are crispy, crunchy and spicy fritters. It is also known as ‘paruppu vadai’. To make masala vada chana dal is soaked and grinded coarsely. Onion, ginger and green chilli are added in this mixture. Then this mixture is shaped to vadas and deep fried. You may add cumin seeds, fennel seeds or coriander seeds. Onion and ginger are main ingredients so don't skip them. You may add coriander leaves or mint leaves. Chana dal vada are enjoyed with chutneys or sauces along with a hot cup of tea. It can be prepared for breakfast or evening snack.

Potato rava fingers (आलू और सूजी के फिंगर्स) are delicious, crispy sancks and appetizer recipe that is prepared with rava (semolina), potatoes and spices. This is a vegan and no onion no garlic recipe. This is a deep fried and easy recipe. These fingers are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, rava is cooked with some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder and herbs. Herbs give an aromatic flavor to these fingers. The addition of semolina gives some crispiness. You can make it without investing too much time and effort. Potato rava fingers can be served with green chutney and tomato ketchup. These fingers can be made for breakfast or evening snacks. These can be served as appetiser or snacks. So now let’s start the process of potato rava fingers.

Malpua (मालपुआ) is a sweet dessert that is very popular in North India. It can be easily prepared at home. These fried pancakes dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malpua is prepared using all purpose flour, sooji, milk and milk powder. Malpua is deep fried in desi ghee and dipped in sugar syrup. They are flavoured with cardamom powder and saffron. Malpua can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malpua recipe using milk powder. If you don’t have khoya, you may try this recipe. To make malpua, mix all purpose flour (maida), sooji, milk powder and milk to make a smooth and lump free batter. Deep fry them and soak in sugar syrup for 15 minutes. These malpuas are so soft that they will melt in your mouth in just a minute. Try this recipe at home.

Sabudana Paneer bomb (साबूदाना पनीर बम) is a crispy, tasty and unique recipe that is prepared with sabudana and potato mixture and filled with spicy crumbled paneer. This is a deep fried snack and appetizer recipe. This is a no onion no garlic recipe and a different variation of sabudana vada. Sabudana Paneer bombs are crispy from outside and soft from inside. To make this recipe soaked sabudana, boiled potatoes and spices are mashed. This mixture is flavoured with peanuts, green chilli, black pepper powder and cumin. To make filling, crumble paneer and add spices like garam masala, coriander powder, red chilli powder and amchoor powder. Then sabudana mixture is filled with this spicy paneer filling. Make balls and deep fry them. Sabudana khichdi , sabudana vada and sabudana kheer are some of the most popular recipes that is loved by everyone. Sabudana paneer bomb can be paired with green chutney , coconut chutney or curd. It can be a part of breakfast, brunch and evening

Arbi Fry ( अरबी की सूखी सब्जी) is a delicious and popular dry vegetable made with arbi (colocasia) and spices. Arbi ki sabji is a quick and easy to make recipe. This is no onion no garlic and vegan recipe. This recipe is very popular in North India and paired well with poori. In summer season, it is mostly cooked vegetable. It is also known as 'colocasia' and 'taro root'. Arbi fry is not only a tasty recipe but also very nutritious. The main spice which is used to cook arbi is ajwain (Carom seeds). With very low calorie content and high in nutrients, arbi can actually help in losing weight. The essential 17 amino acids in arbi prevent cancers, cardiovascular and other diseases. It is known for its nutty flavor and mildly sweet taste. It is packed with carbohydrates, folate, iron, vitamins and minerals. Ajwain seeds have health benefits and they are used to treat flatulence and indigestion. We cook so many variations with arbi like arbi ki rasili sabji, dahi k

Bedmi Puri (बेड़मी पूरी) is a crispy and delicious variation of poori that is very popular in North India and Rajasthan. Bedmi puri along with spicy and delectable aloo ki sabji is a favourite breakfast and street food in Braj region of Uttar Pradesh. This is a no onion no garlic and vegan recipe. Bedmi poori is made with whole wheat flour, urad dal paste and spices. Urad dal is kneaded with wheat flour so it can be called as urad dal ki puri but when urad dal is stuffed, it is called as bedmi kachori. Some people add moong dal instead of urad dal. Urad dal makes it different and unique from other pooris. Ginger, green chilli, heeng and fennel powder make it a flavorful and spicy poori. Bedmi poori can be served for breakfast, brunch or lunch. It can be prepared on festive day or for special occasion. Serve it with aloo curry, raita and chutney.

Rava Idli  Rava Idli (सूजी की इडली) is a soft, fluffy, spongy and popular idli. This is a quick, easy and simple recipe made with sooji (semolina), curd and eno. Traditional idli recipe needs soaking and grinding process of rice and lentils. Then this batter is fermented for 8-10 hours. This is a very lengthy process. But this instant rava idli recipe doesn’t follow these steps. The batter of idli is made by just mixing sooji, curd, salt and leavening agent. Here I am using Eno as a leavening agent. Baking soda can be used in place of Eno. When we add the leavener, it reacts with curd and makes idli spongy and fluffy. This is a necessary process to make idli. Instant rava idli can be made with some variation by adding spices and vegetables.  These rava idli can be served with sambhar and coconut chutney . You can serve them in breakfast or pack in lunchbox. I have already shared the recipe of sambhar and coconut chutney in earlier post.

Karonde ki launji (करौंदे की लौंजी) is a sweet, tangy and delicious recipe from North Indian cuisine. Karonda is also known as 'carandas plum' or 'natal plum'. With a tangy and sweet flavour, this is an easy-to-make recipe. Karondas are rich in nutrients and provide some of the essential minerals. It is rich in iron, vitamin c, vitamin A, calcium and phosphorus. In Ayurveda, it is used to treat acidity, indigestion and urinary disorders. Karondas are popularly used to make spicy pickle, chutney and jam. Karonda launji is something that you will love for sure. It stays fresh for 15 days in the refrigerator. This karonda launji can be served as a side dish with any type of stuffed paratha. It can be a part of main course as a sweet chutney.

Kala Chana Fry (काला चना फ्राई) is a healthy and breakfast recipe with less oil and less spice. It’s kind of chana salad made with black chana (black chickpea) and lots of vegetables. It is a vegan and gluten free recipe. It is easy to make and can be made within minutes if you have already boiled chana. To make kala chana fry, the only preparation required is to soak and boil kala chana and toss with vegetables. This recipe is not only simple to make but also great in taste, this dish is not just packed with flavors but also super healthy. It is great to be served to diabetic patient. Kala chana is rich in fibre and minerals. It lowers your cholesterol levels and helps to prevent constipation. It is a good option for those aspiring weight losses. Kala chana being a lentil is really great source of protein. So it is great for kids. Kala Chana fry can be served as a side dish or snack. It can be taken with paratha or alone.

Poha (पोहा) is an easy, delicious and quick breakfast or snack recipe that is very popular across India. Poha is made with flattened rice, peanuts, vegetables and spices. It is a vegan and gluten free recipe. It’s a great breakfast food as it provides energy to the body to carry out its daily functions. Poha is preferred as breakfast recipe in especially western and northern India. It is prepared in similar way in every region. Poha is also known as batata poha and kanda poha in Maharashtra and Indori poha in MP on the basis of ingredients. Poha is a wholesome meal. It is a good source of carbohydrates, packed with iron, rich in fiber, a good source of antioxidants and essential vitamins. If weight loss is on your mind, then go for poha. A lot of veggies make it healthier. Poha has so many variations. It can be made without onion. Some people add tomatoes, potatoes, peas and so any vegetable. In some regions of India poha is made with little sweetness. They are garnished with s

Karela Namkeen Recipe (करेला नमकीन) is a popular snack of North India made from all purpose flour (maida). This crispy and flaky snacks are karela shaped namkeen so called as karela. This tasty and savory fried snack is a vegan recipe. They are easy to make and excellent as a tea time snack. They can be made during festival occasions like Holi and Diwali. You can make them in bulk and store them in an airtight container. Karela can be taken along with tea as an evening snack or you can make a karela chat. To make karela chat, break karela in between, place in a plate and add curd, green chutney and sweet chutney over it. Sprinkle some spices like black salt, bhuna jeera and red chili powder and garnish with coriander leaves and pomegranate. Enjoy with your family.

Heeng ka Achar (हींग का अचार) is an aromatic, tangy and spicy pickle that is prepared with raw mangoes and flavored with heeng. This is a perfect way to preserve raw mangoes. This pickle needs less ingredients in comparison of other pickles. When you open the jar, the aroma of heeng and raw mango will please you. It is very easy and simple recipe to make. The mango slices are coated with salt, chilli powder and hing. To keep it last long, add salt and heeng in good amount as they work as preservative. If done properly then this hing ka achar stays easily for minimum a year or till it lasts. For 1 kg raw mango use approx. 100 gm. salt. It has no preservative like vinegar so keep the raw mango pieces in direct sunlight till all the moisture evaporates. As good quantity of Hing is added in this pickle, it is also very good for digestion.  This lip-smacking achar goes well with almost anything. You can serve with any type of paratha, mathari, namakpare or poori. It can be also se

Video available now Bhindi (भिंडी)  is a popular, delicious and quick preparation that is loved by everyone. This is a no onion no garlic, gluten free and vegan recipe. Bhindi also known as okra is a healthy and nutritious vegetable. It is easy to make vegetable and often made in North Indian homes. Authentic and aromatic spices make this dry vegetable spicy and tasty. It is not only delicious, but it also gets ready in under 20 minutes. This seasonal vegetable is one of the most nutritious vegetables. It is a great source of many vitamins and minerals. It is rich in folic acid and helps to reduce weight. It will be a great addition to your menu. This vegetable releases a substance called mucilage that make it sticky. To make them less sticky, after washing pat dry them using paper towel or let them dry for some time. Make sure they have zero moisture before chopping. Adding 1 tsp. of lemon juice also helps to reduce slime. Addition of dry mango powder not only gives a goo