Indian Street Food in London Compilation | A Highlights Video to Make You Feel Hungry 😋
Recipes in this Video
Curry has roots in South Asian cuisine, with its origins often traced back to India. It represents a rich tapestry of flavors and spices, reflecting regional variations and personal preferences. Today, curry is enjoyed globally, with countless adaptations, from Thai green curry to Japanese katsu curry, each offering a unique twist on this beloved dish.
Ingredients
- ●vegetable oil
- ●onion
- ●garlic
- ●ginger
- ●curry powder
- ●coconut milk
- ●vegetables
- ●chickpeas
- ●salt
- ●pepper
- ●fresh cilantro
- ●lime juice
- ●rice
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5-7 minutes.
- 3Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- 4Add curry powder and cook for another minute, stirring constantly.
- 5Pour in coconut milk and bring to a gentle simmer.
- 6Add chopped vegetables and chickpeas, stirring to combine.
- 7Season with salt and pepper to taste.
- 8Cover and simmer for 15-20 minutes, or until vegetables are tender.
- 9Stir in lime juice and adjust seasoning if necessary.
- 10Serve hot over cooked rice and garnish with fresh cilantro.
Street food has its roots in urban areas worldwide, often reflecting local flavors and culinary traditions. It serves as an accessible way for people to enjoy diverse cuisines, from tacos in Mexico to satay in Indonesia. Today, street food has gained global popularity, inspiring food trucks and markets that celebrate this vibrant culinary scene.
Ingredients
- ●tortillas
- ●rice
- ●noodles
- ●vegetables
- ●meats
- ●sauces
- ●spices
- ●herbs
- ●cheese
- ●fruits
- ●breads
- ●condiments
- ●pickles
- ●syrups
- ●dough
- ●sweets
Instructions
- 1Prepare ingredients by washing and chopping vegetables.
- 2Cook rice or noodles according to package instructions until tender.
- 3Heat a grill or skillet over medium-high heat until hot.
- 4Warm tortillas on the grill for 30 seconds on each side until pliable.
- 5Sauté vegetables in a skillet with a splash of oil until tender, about 5-7 minutes.
- 6Add meats to the skillet and cook until browned and cooked through, about 8-10 minutes.
- 7Mix sauces and spices in a bowl to create a flavor base.
- 8Assemble the dish by layering rice or noodles, meats, and vegetables in tortillas or bowls.
- 9Top with cheese, herbs, and additional sauces as desired.
- 10Serve immediately while hot, garnished with fresh herbs or pickles.
- 11Offer condiments on the side for customization.
- 12Enjoy with friends or family for a communal experience.
- 13Consider pairing with a refreshing drink or dessert.
- 14Capture the essence of street food by presenting in a casual style.
- 15Encourage sharing and tasting of different flavors.
Ingredient Alternatives
meats
Healthier: tofu
Cheaper: chicken
Tofu offers a plant-based option while chicken is often more affordable.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast provides a cheesy flavor with fewer calories.
sauces
Healthier: homemade salsa
Cheaper: ketchup
Homemade salsa is fresher and lower in preservatives.
breads
Healthier: whole grain bread
Cheaper: white bread
Whole grain offers more nutrients and fiber.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup basmati rice
- ●1/2 cup dal (lentils)
- ●1 cup mixed vegetables (carrot, peas, beans)
- ●1/2 cup yogurt
- ●2 tbsp ghee or oil
- ●1 tsp cumin seeds
- ●1 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●4 chapatis (Indian bread)
- ●Pickles and papad for serving
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a pot, bring 2 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook until the rice is tender and water is absorbed, about 15 minutes. Fluff with a fork and set aside.
- 3In another pot, add the dal and enough water to cover it. Cook until soft, about 20-25 minutes. Add turmeric powder and salt to taste. Mash slightly and set aside.
- 4In a pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add mixed vegetables and sauté for 5-7 minutes until tender. Season with salt and garam masala.
- 5In a bowl, whisk the yogurt until smooth. Add a pinch of salt and mix well.
- 6Prepare chapatis by rolling out the dough and cooking on a hot griddle until golden brown on both sides.
- 7To serve, place a portion of rice, dal, mixed vegetables, yogurt, and chapatis on a thali (platter). Garnish with fresh coriander leaves and serve with pickles and papad on the side.
Equipment
Samosa Chaat hails from the vibrant street food culture of India, where it combines crispy samosas with a medley of flavorful toppings. This dish is a celebration of textures and tastes, often enjoyed as a snack or light meal. In modern times, variations have emerged globally, with different regions adding their unique twists, making it a beloved dish across cultures.
Ingredients
- ●samosas
- ●chickpeas
- ●yogurt
- ●tamarind chutney
- ●green chutney
- ●onion
- ●tomato
- ●coriander leaves
- ●chaat masala
- ●sev
- ●lemon juice
- ●salt
Instructions
- 1Prepare samosas according to recipe or package instructions until golden brown.
- 2Boil chickpeas until tender, then drain and set aside.
- 3Chop onion and tomato finely, and set aside.
- 4In a serving plate, break samosas into bite-sized pieces.
- 5Add a layer of chickpeas over the broken samosas.
- 6Drizzle yogurt generously over the chickpeas and samosas.
- 7Spoon tamarind chutney and green chutney over the yogurt.
- 8Sprinkle chopped onions and tomatoes on top.
- 9Dust with chaat masala and add a squeeze of lemon juice.
- 10Garnish with chopped coriander leaves and sev.
- 11Serve immediately for best texture.
Ingredient Alternatives
samosas
Healthier: baked samosas
Cheaper: potato filling
Baked samosas reduce oil content while potato filling is more economical.
yogurt
Healthier: Greek yogurt
Cheaper: cottage cheese
Greek yogurt adds protein and reduces calories.
tamarind chutney
Healthier: date chutney
Cheaper: sugar syrup
Date chutney offers a healthier sweet alternative.
sev
Healthier: crushed roasted chickpeas
Cheaper: toasted bread crumbs
Crushed chickpeas maintain crunch with less fat.
Techniques
Equipment
Also Known As
Originating in the Indian subcontinent, samosas are a popular snack enjoyed across South Asia and beyond. Traditionally filled with spiced potatoes and peas, they symbolize hospitality and are often served at celebrations and gatherings. Today, variations abound worldwide, with fillings ranging from meat to cheese, showcasing the dish's adaptability and global appeal.
Ingredients
- ●all-purpose flour
- ●potatoes
- ●peas
- ●onions
- ●cumin seeds
- ●coriander powder
- ●garam masala
- ●green chilies
- ●ginger
- ●salt
- ●oil
- ●lemon juice
- ●fresh cilantro
- ●water
- ●food coloring
- ●black mustard seeds
Instructions
- 1Mix all-purpose flour and salt in a bowl.
- 2Add oil and rub until the mixture resembles breadcrumbs.
- 3Gradually add water to form a smooth dough; cover and let rest for 30 minutes.
- 4Boil potatoes until tender, then peel and mash.
- 5Heat oil in a pan; add cumin seeds and mustard seeds until they splutter.
- 6Add chopped onions and sauté until golden.
- 7Stir in green chilies, ginger, and peas; cook for 2-3 minutes.
- 8Mix in mashed potatoes, coriander powder, garam masala, lemon juice, and cilantro; season with salt.
- 9Roll out dough into small circles; cut in half to form cones.
- 10Stuff each cone with the potato filling and seal the edges with water.
- 11Heat oil in a deep pan until hot; fry samosas until golden brown, about 5-7 minutes.
- 12Drain on paper towels and serve hot with chutney.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: maida
Whole wheat flour adds fiber and nutrients.
potatoes
Healthier: sweet potatoes
Cheaper: yams
Sweet potatoes offer a healthier alternative with more vitamins.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers provide flavor with less heat.
garam masala
Healthier: curry powder
Cheaper: mixed spices
Curry powder can mimic garam masala in flavor.
Techniques
Equipment
Also Known As
Chaat originated in the streets of India, particularly in cities like Delhi and Mumbai, where it serves as a beloved snack or appetizer. This vibrant dish reflects the diverse flavors of Indian cuisine, combining sweet, tangy, and spicy elements. Today, chaat has gained global popularity, with various regional adaptations and modern twists appearing in restaurants worldwide.
Ingredients
- ●boiled potatoes
- ●chickpeas
- ●onion
- ●tomato
- ●cucumber
- ●green chilies
- ●coriander leaves
- ●chaat masala
- ●cumin powder
- ●lemon juice
- ●yogurt
- ●tamarind chutney
- ●sev
- ●salt
- ●oil
Instructions
- 1Boil potatoes until tender, then peel and dice them.
- 2Soak chickpeas overnight, then boil until soft.
- 3Chop onion, tomato, cucumber, and green chilies finely.
- 4In a large bowl, combine boiled potatoes and chickpeas.
- 5Add chopped onion, tomato, cucumber, and green chilies to the bowl.
- 6Sprinkle chaat masala and cumin powder over the mixture.
- 7Drizzle lemon juice and mix well to combine all ingredients.
- 8Add yogurt and tamarind chutney to the mixture and stir gently.
- 9Season with salt to taste and mix again.
- 10Transfer the chaat to serving plates.
- 11Top with sev for crunch and garnish with coriander leaves.
- 12Serve immediately for best texture and flavor.
Pani Puri, a beloved street food from India, is known for its burst of flavors and textures. Originating from the Indian subcontinent, it consists of hollow, crispy puris filled with spicy water (pani) and various fillings. Traditionally enjoyed during festivals and gatherings, this dish symbolizes the vibrant street food culture of India. Today, Pani Puri has gained global popularity, with variations emerging in different countries, making it a favorite among food lovers everywhere.
Ingredients
- ●semolina
- ●water
- ●salt
- ●cumin
- ●boiled potatoes
- ●chickpeas
- ●tamarind
- ●green chilies
- ●cilantro
- ●lemon juice
- ●black salt
- ●spices
- ●ice water
- ●pani
- ●puri shells
Instructions
- 1Mix semolina and water in a bowl until a dough forms.
- 2Knead the dough for a few minutes until smooth.
- 3Cover the dough with a damp cloth and let it rest for 30 minutes.
- 4Divide the dough into small balls and roll each ball into thin circles.
- 5Heat oil in a deep pan over medium heat until shimmering.
- 6Fry the rolled circles until they puff up and turn golden brown, about 2-3 minutes.
- 7Remove the puris from oil and drain on paper towels.
- 8Prepare the pani by blending tamarind, green chilies, cumin, and spices with water until smooth.
- 9Add lemon juice and black salt to the pani, adjusting flavors as needed.
- 10Assemble by cracking a puri, filling it with boiled potatoes and chickpeas.
- 11Serve with chilled pani and enjoy immediately.
Ingredient Alternatives
semolina
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrition.
tamarind
Healthier: date chutney
Cheaper: apple cider vinegar
Date chutney provides sweetness with less acidity.
chickpeas
Healthier: black beans
Cheaper: split peas
Black beans are high in protein and fiber.
boiled potatoes
Healthier: sweet potatoes
Cheaper: mashed cauliflower
Sweet potatoes add sweetness and nutrients.
Techniques
Equipment
Also Known As
Ingredients
- ●4 medium potatoes, boiled and mashed
- ●1/2 cup chickpea flour (besan)
- ●1/4 cup finely chopped onion
- ●2-3 green chilies, finely chopped
- ●1/4 cup fresh coriander leaves, chopped
- ●1 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp garam masala
- ●1/2 tsp salt
- ●1/2 tsp asafoetida (hing)
- ●4-6 pav (bread rolls)
- ●Oil for deep frying
Instructions
- 1In a pan, heat 2 tablespoons of oil and add mustard seeds. Once they splutter, add chopped onions and sauté until golden brown.
- 2Add green chilies, turmeric powder, red chili powder, garam masala, and asafoetida. Stir for a minute.
- 3Add the mashed potatoes and mix well. Cook for 2-3 minutes, then add chopped coriander leaves and salt. Mix thoroughly and let it cool.
- 4Once the mixture is cool, shape it into small balls or patties.
- 5In a bowl, add chickpea flour and water to make a smooth batter. The batter should be thick enough to coat the vada.
- 6Heat oil in a deep frying pan over medium heat.
- 7Dip each potato ball into the chickpea batter, ensuring it is well coated, and carefully drop it into the hot oil.
- 8Fry the vadas until they are golden brown and crispy. Remove and drain on paper towels.
- 9Slice the pav rolls horizontally, and place a vada inside each roll.
- 10Serve hot with chutneys and fried green chilies.
Equipment
Ingredients
- ●1 cup semolina (sooji)
- ●1/4 cup all-purpose flour (maida)
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●Water (as needed)
- ●1 cup yogurt (dahi)
- ●1/2 cup boiled and mashed potatoes
- ●1/2 cup boiled chickpeas
- ●1/4 cup chopped onions
- ●1/4 cup chopped tomatoes
- ●1/4 cup chopped coriander leaves
- ●1 tsp chaat masala
- ●1 tsp tamarind chutney
- ●1 tsp green chutney
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin powder
- ●Oil (for frying)
Instructions
- 1In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.
- 2Gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
- 3After resting, knead the dough again and divide it into small balls.
- 4Roll each ball into thin circles (puri) using a rolling pin.
- 5Heat oil in a deep frying pan over medium heat.
- 6Fry the puris until they puff up and turn golden brown. Remove and drain on paper towels.
- 7In a separate bowl, mix yogurt, chaat masala, red chili powder, and cumin powder.
- 8To assemble, make a small hole in the center of each puri and fill it with mashed potatoes, chickpeas, chopped onions, and tomatoes.
- 9Drizzle the yogurt mixture over the filled puris and top with green chutney, tamarind chutney, and chopped coriander leaves.
Equipment
Papri Chaat is a popular Indian street food that combines a variety of flavors and textures, making it a favorite snack among many.
Ingredients
- ●2 cups papri (crispy fried dough wafers)
- ●1 cup boiled and diced potatoes
- ●1 cup boiled chickpeas
- ●1/2 cup yogurt
- ●1/2 cup tamarind chutney
- ●1/2 cup green chutney
- ●1/4 cup chopped onions
- ●1/4 cup chopped tomatoes
- ●1/4 cup chopped coriander leaves
- ●1 tsp chaat masala
- ●1/2 tsp red chili powder
- ●1/2 tsp roasted cumin powder
- ●Salt to taste
Instructions
- 1In a large serving plate, arrange the papri in a single layer.
- 2Top the papri with boiled and diced potatoes and boiled chickpeas evenly.
- 3Drizzle yogurt generously over the potatoes and chickpeas.
- 4Add tamarind chutney and green chutney over the yogurt.
- 5Sprinkle chopped onions, tomatoes, and coriander leaves on top.
- 6Sprinkle chaat masala, red chili powder, roasted cumin powder, and salt to taste over the entire dish.
- 7Serve immediately to enjoy the crispiness of the papri.
Khakra Chaat is a popular Indian street food that combines the crispy texture of khakra with various toppings, making it a flavorful and crunchy snack.
Ingredients
- ●4 khakras (crispy Indian flatbreads)
- ●1 cup boiled and chopped potatoes
- ●1/2 cup chopped onions
- ●1/2 cup chopped tomatoes
- ●1/4 cup chopped cucumber
- ●1/4 cup yogurt
- ●2 tbsp tamarind chutney
- ●2 tbsp green chutney
- ●1 tsp chaat masala
- ●1/2 tsp red chili powder
- ●1/4 tsp salt
- ●1/4 cup chopped coriander leaves
- ●1/4 cup sev (crispy chickpea noodles)
Instructions
- 1Break the khakras into bite-sized pieces and place them in a serving bowl.
- 2Add the boiled and chopped potatoes on top of the khakra pieces.
- 3Sprinkle the chopped onions, tomatoes, and cucumber over the potatoes.
- 4Drizzle the yogurt over the mixture, ensuring even coverage.
- 5Add the tamarind chutney and green chutney to the bowl.
- 6Sprinkle chaat masala, red chili powder, and salt over the top.
- 7Gently toss the ingredients together to combine without breaking the khakras too much.
- 8Garnish with chopped coriander leaves and sev for added crunch.
- 9Serve immediately as a snack or appetizer.
Originating from the streets of Kolkata, Jhal Muri is a beloved Bengali snack made from puffed rice, often enjoyed as a quick bite or during festivals. Its vibrant mix of spices and fresh ingredients reflects the region's love for bold flavors. Today, it has transcended borders, becoming a popular street food in various parts of India and Bangladesh, celebrated for its crunchy texture and spicy kick.
Ingredients
- ●puffed rice
- ●mustard oil
- ●onion
- ●green chilies
- ●cucumber
- ●tomato
- ●boiled potatoes
- ●peanuts
- ●coriander leaves
- ●salt
- ●lemon juice
- ●bengal gram
- ●spices
Instructions
- 1Mix puffed rice, chopped onion, and diced cucumber in a large bowl.
- 2Add diced tomato and boiled potatoes to the mixture.
- 3Stir in peanuts and chopped coriander leaves for crunch and flavor.
- 4Drizzle mustard oil over the mixture, adjusting to taste.
- 5Add finely chopped green chilies for heat, based on preference.
- 6Sprinkle salt and spices over the mixture, mixing thoroughly.
- 7Squeeze fresh lemon juice over the top for brightness.
- 8Toss gently to combine all ingredients evenly.
- 9Serve immediately for optimal freshness and crunch.
Ingredient Alternatives
mustard oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers a healthier fat profile.
puffed rice
Healthier: quinoa puffs
Cheaper: rice crispies
Quinoa puffs add protein and fiber.
green chilies
Healthier: jalapeños
Cheaper: bell peppers
Jalapeños provide heat with fewer calories.
boiled potatoes
Healthier: sweet potatoes
Cheaper: frozen potatoes
Sweet potatoes add nutrients and sweetness.
Techniques
Also Known As
Veg Biryani has its roots in the Indian subcontinent, often associated with royal kitchens and festive occasions. Traditionally made with fragrant basmati rice and a variety of vegetables, it's a celebration of flavors and aromas, often served with raita or salad. Today, Veg Biryani is a beloved dish not only in India but also in many parts of the world, where it has inspired countless variations, reflecting local ingredients and tastes.
Ingredients
- ●basmati rice
- ●mixed vegetables
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●green chilies
- ●cumin seeds
- ●bay leaves
- ●cardamom pods
- ●cloves
- ●cinnamon stick
- ●yogurt
- ●fresh coriander
- ●mint leaves
- ●ghee
- ●salt
Instructions
- 1Soak basmati rice in water for 30 minutes.
- 2Heat ghee in a large pot over medium heat until shimmering.
- 3Add cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick; sauté until fragrant, about 1 minute.
- 4Stir in sliced onions and cook until golden brown, about 5-7 minutes.
- 5Add minced ginger, garlic, and green chilies; sauté for 2 minutes.
- 6Incorporate chopped tomatoes and cook until soft, about 3-4 minutes.
- 7Mix in the mixed vegetables and cook for 5 minutes until slightly tender.
- 8Stir in yogurt, fresh coriander, and mint leaves; season with salt.
- 9Drain the soaked rice and layer it over the vegetable mixture in the pot.
- 10Add enough water to cover the rice by about an inch; bring to a boil.
- 11Reduce heat to low, cover the pot, and cook for 20-25 minutes until rice is tender and water is absorbed.
- 12Remove from heat and let it sit, covered, for 10 minutes.
- 13Fluff the biryani with a fork before serving.
Ingredient Alternatives
basmati rice
Healthier: brown rice
Cheaper: regular long-grain rice
Brown rice adds fiber and nutrients.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil offers a similar richness with a different flavor.
yogurt
Healthier: coconut yogurt
Cheaper: sour cream
Coconut yogurt is dairy-free and adds creaminess.
mixed vegetables
Healthier: zucchini and bell peppers
Cheaper: frozen mixed vegetables
Frozen vegetables are often more affordable and convenient.
Techniques
Equipment
Also Known As
Ingredients
- ●2 large onions, thinly sliced
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp coriander powder
- ●1/2 tsp red chili powder
- ●1/2 tsp baking powder
- ●Salt to taste
- ●Water as needed
- ●Oil for deep frying
Instructions
- 1In a large bowl, combine the sliced onions with salt and let them sit for about 10 minutes to release moisture.
- 2Add the chickpea flour, turmeric powder, cumin seeds, coriander powder, red chili powder, and baking powder to the onions.
- 3Mix well, ensuring the onions are coated with the flour and spices.
- 4Gradually add water to the mixture, just enough to bind the ingredients together without making it too runny.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, take small portions of the mixture and carefully drop them into the hot oil.
- 7Fry the bhajis in batches, making sure not to overcrowd the pan, until they are golden brown and crispy, about 4-5 minutes.
- 8Remove the bhajis with a slotted spoon and drain on paper towels to remove excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Dahi Vada, originating from North India, is a popular snack made from lentil dumplings soaked in yogurt. Traditionally served during festivals and celebrations, it embodies the essence of Indian street food with its tangy and spicy flavors. Today, it has gained popularity across the globe, often enjoyed at parties and gatherings as a refreshing appetizer.
Ingredients
- ●urad dal
- ●water
- ●yogurt
- ●salt
- ●cumin seeds
- ●black pepper
- ●green chilies
- ●ginger
- ●coriander leaves
- ●tamarind chutney
- ●chili powder
- ●sugar
- ●oil
Instructions
- 1Soak urad dal in water for 4-6 hours or overnight.
- 2Drain the soaked dal and blend it into a smooth batter with minimal water.
- 3Add salt and cumin seeds to the batter and mix well.
- 4Heat oil in a deep pan over medium heat.
- 5Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes.
- 6Remove vadas and drain on paper towels to absorb excess oil.
- 7Whisk yogurt in a bowl until smooth and creamy.
- 8Soak the fried vadas in warm water for 10-15 minutes to soften.
- 9Gently squeeze out excess water from the vadas and place them on a serving plate.
- 10Pour whisked yogurt over the vadas, covering them completely.
- 11Sprinkle cumin powder, chili powder, and sugar on top.
- 12Garnish with chopped coriander leaves and serve with tamarind chutney.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds protein and creaminess, while buttermilk is more affordable.
tamarind chutney
Healthier: date chutney
Cheaper: ketchup
Date chutney is healthier with natural sweetness, while ketchup is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Originating from the Sichuan province of China, Schezwan noodles are a spicy and flavorful dish that reflects the bold flavors characteristic of Sichuan cuisine. Traditionally enjoyed as street food, these noodles are often served with a variety of vegetables and a spicy sauce that can be adjusted to taste. Today, they have gained popularity worldwide, often appearing on menus in Chinese restaurants and fusion eateries alike.
Ingredients
- ●noodles
- ●vegetable oil
- ●garlic
- ●ginger
- ●onion
- ●bell pepper
- ●carrot
- ●green beans
- ●cabbage
- ●Schezwan sauce
- ●soy sauce
- ●black pepper
- ●green onions
- ●sesame seeds
- ●salt
Instructions
- 1Cook noodles according to package instructions until al dente; drain and set aside.
- 2Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 3Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
- 4Stir in sliced onion and cook for 1-2 minutes until translucent.
- 5Add bell pepper, carrot, green beans, and cabbage; stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 6Mix in Schezwan sauce and soy sauce; stir until well combined.
- 7Add the cooked noodles to the skillet; toss to coat evenly with the sauce and vegetables.
- 8Sprinkle black pepper and salt to taste; stir-fry for another 2 minutes to heat through.
- 9Garnish with sliced green onions and sesame seeds before serving.
Ingredient Alternatives
Schezwan sauce
Healthier: homemade chili paste
Cheaper: hot sauce
Homemade chili paste can reduce sodium and control spice levels.
noodles
Healthier: whole wheat noodles
Cheaper: spaghetti
Whole wheat noodles provide more fiber.
Techniques
Equipment
Also Known As
Puri with Chana Masala is a popular North Indian dish often enjoyed as a hearty meal, especially during festivals and special occasions.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin seeds
- ●1/4 cup water (or as needed)
- ●Oil for deep frying
- ●1 cup chickpeas (cooked)
- ●1 medium onion (finely chopped)
- ●2 tomatoes (chopped)
- ●1 green chili (slit)
- ●1 tsp ginger-garlic paste
- ●1 tsp garam masala
- ●1/2 tsp coriander powder
- ●1/2 tsp cumin powder
- ●Salt to taste
- ●Fresh coriander leaves (for garnish)
Instructions
- 1In a mixing bowl, combine all-purpose flour, salt, turmeric powder, and cumin seeds.
- 2Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
- 3Divide the dough into small balls and roll each ball into a small circle (about 4 inches in diameter).
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, carefully slide in the rolled puris and fry until they puff up and turn golden brown. Remove and drain on paper towels.
- 6For the chana masala, heat oil in a pan and add chopped onions. Sauté until golden brown.
- 7Add ginger-garlic paste and green chili, and sauté for another minute.
- 8Stir in chopped tomatoes, and cook until they soften.
- 9Add cooked chickpeas, garam masala, coriander powder, cumin powder, and salt. Mix well and cook for 5-7 minutes.
- 10Garnish with fresh coriander leaves and serve hot with puris.
Equipment
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 tbsp olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 tbsp curry powder
- ●1/2 tsp cumin
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup diced tomatoes (fresh or canned)
- ●1/2 cup coconut milk
- ●4 large whole wheat tortillas
- ●1 cup fresh spinach leaves
- ●1/4 cup chopped cilantro (for garnish)
- ●Lime wedges (for serving)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add curry powder, cumin, turmeric, salt, and black pepper; stir to combine.
- 5Add chickpeas and diced tomatoes to the skillet, mixing well.
- 6Pour in coconut milk and bring the mixture to a simmer.
- 7Reduce heat and let it cook for about 10 minutes, stirring occasionally.
- 8Remove from heat and stir in fresh spinach until wilted.
- 9Warm the tortillas in a separate pan or microwave until pliable.
- 10Spoon the chickpea curry mixture onto each tortilla, wrap them up, and serve with lime wedges and cilantro on top.
Equipment
Veg Curry Thali is a traditional Indian meal that showcases a variety of vegetarian dishes served together, often accompanied by rice and bread.
Ingredients
- ●2 cups mixed vegetables (carrots, peas, potatoes, bell peppers)
- ●1 cup chickpeas (cooked)
- ●1 cup coconut milk
- ●2 tbsp vegetable oil
- ●1 onion (finely chopped)
- ●2 tomatoes (chopped)
- ●2 cloves garlic (minced)
- ●1 inch ginger (grated)
- ●2 tsp curry powder
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Fresh cilantro (for garnish)
- ●4 chapatis or naan
- ●1 cup basmati rice
Instructions
- 1Heat vegetable oil in a large pan over medium heat.
- 2Add cumin seeds and let them sizzle for a few seconds.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in minced garlic and grated ginger, cooking for another minute.
- 5Add chopped tomatoes and cook until they soften.
- 6Mix in curry powder, turmeric, red chili powder, and salt; cook for 2 minutes.
- 7Add mixed vegetables and chickpeas, stirring to coat with spices.
- 8Pour in coconut milk and bring to a simmer; cover and cook for 15 minutes until vegetables are tender.
- 9Meanwhile, cook basmati rice according to package instructions.
- 10Serve the curry hot, garnished with fresh cilantro, alongside chapatis or naan and rice.
Equipment
The Bombay Sandwich, a popular street food from Mumbai, reflects the city's vibrant culinary scene. It's a quick and satisfying snack, often enjoyed by locals during their busy days. Traditionally layered with fresh vegetables and chutneys, this sandwich has inspired countless variations, making it a beloved choice not just in India but among Indian communities worldwide.
Ingredients
- ●bread
- ●butter
- ●potatoes
- ●cucumber
- ●tomato
- ●onion
- ●green chutney
- ●cheese
- ●black pepper
- ●salt
- ●coriander leaves
- ●lemon juice
- ●chaat masala
- ●red chili powder
- ●green bell pepper
- ●beetroot
Instructions
- 1Toast the bread slices until golden brown.
- 2Spread butter generously on one side of each slice of bread.
- 3Layer sliced boiled potatoes evenly on one slice of bread.
- 4Add a layer of sliced cucumbers on top of the potatoes.
- 5Place sliced tomatoes over the cucumbers.
- 6Add sliced onions on top of the tomatoes.
- 7Spread green chutney on another slice of bread and place it on top of the onions.
- 8Sprinkle black pepper and salt over the layers.
- 9Add a layer of cheese on top if desired.
- 10Top with sliced green bell pepper and beetroot for added crunch.
- 11Sprinkle chaat masala and red chili powder for flavor.
- 12Drizzle lemon juice over the top layer.
- 13Cover with the final slice of bread, buttered side down.
- 14Press down gently and cut into quarters before serving.
Ingredient Alternatives
butter
Healthier: avocado spread
Cheaper: margarine
Avocado spread adds healthy fats and is dairy-free.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast provides a cheesy flavor with fewer calories.
green chutney
Healthier: hummus
Cheaper: store-bought salsa
Hummus offers a creamy texture with added protein.
potatoes
Healthier: sweet potatoes
Cheaper: mashed cauliflower
Sweet potatoes offer more nutrients and fiber.
Techniques
Equipment
Also Known As
Dabeli is a popular street food from the Indian state of Gujarat, known for its spicy and tangy flavors.
Ingredients
- ●4 slices of bread
- ●1 cup dabeli filling (spiced potato mixture)
- ●1/2 cup chutney (sweet and spicy)
- ●1/4 cup roasted peanuts, crushed
- ●1/4 cup pomegranate seeds
- ●1/4 cup chopped onions
- ●2 tbsp butter
- ●1/2 tsp chaat masala
- ●Salt to taste
Instructions
- 1Heat a pan over medium heat and add butter.
- 2Spread butter on one side of each slice of bread.
- 3On the unbuttered side of two slices, spread a generous amount of dabeli filling.
- 4Add a layer of chutney on top of the filling.
- 5Sprinkle crushed peanuts, pomegranate seeds, and chopped onions over the chutney.
- 6Sprinkle chaat masala and salt to taste.
- 7Top with the other two slices of bread, buttered side up.
- 8Grill the sandwich in the pan until golden brown and crispy on both sides, about 3-4 minutes per side.
- 9Remove from the pan, cut in half, and serve hot with extra chutney.
Equipment
Ingredients
- ●8 slices of bread
- ●2 medium potatoes, boiled and mashed
- ●1/2 cup green peas, boiled
- ●1/2 cup grated cheese (optional)
- ●1 medium onion, finely chopped
- ●1 medium tomato, finely chopped
- ●2 green chilies, finely chopped
- ●1/4 cup coriander leaves, chopped
- ●1 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp garam masala
- ●Salt to taste
- ●Butter for spreading
Instructions
- 1In a bowl, mix the mashed potatoes, green peas, onion, tomato, green chilies, coriander leaves, turmeric powder, red chili powder, garam masala, and salt until well combined.
- 2Heat a pan and add a little butter. Add mustard seeds and let them splutter.
- 3Add the potato mixture to the pan and cook for 2-3 minutes, stirring occasionally. Remove from heat and let it cool.
- 4Take two slices of bread and spread a layer of butter on one side of each slice.
- 5On the unbuttered side of one slice, spread a generous amount of the potato filling. If using, sprinkle grated cheese on top.
- 6Cover with the second slice of bread, buttered side up.
- 7Heat a sandwich maker or a pan over medium heat. If using a pan, you can place a heavy pan on top to press the sandwich down.
- 8Grill the sandwich until golden brown and crispy on both sides, about 3-4 minutes per side in a pan or until the indicator shows done in a sandwich maker.
- 9Remove from heat and cut the sandwich into halves or quarters.
- 10Serve hot with ketchup or green chutney.
Equipment
Ingredients
- ●4 large lemons
- ●1 cup sugar
- ●4 cups water
- ●1/2 tsp black salt
- ●1/2 tsp roasted cumin powder
- ●Ice cubes (for serving)
- ●Mint leaves (for garnish)
Instructions
- 1Juice the lemons and strain the juice to remove seeds and pulp.
- 2In a pitcher, combine the lemon juice and sugar, stirring until the sugar is completely dissolved.
- 3Add the water to the pitcher and mix well to combine all ingredients.
- 4Stir in the black salt and roasted cumin powder for added flavor.
- 5Taste the mixture and adjust sugar or salt as needed according to your preference.
- 6Refrigerate the sharbat for at least 30 minutes to chill.
- 7To serve, fill a glass with ice cubes and pour the chilled nimbu sharbat over the ice.
- 8Garnish with fresh mint leaves before serving.
- 9Enjoy your refreshing nimbu sharbat!
Equipment
Ingredients
- ●1 cup mixed vegetables (carrots, peas, bell peppers)
- ●1 cup soya chick'n (or soy protein)
- ●2 tbsp butter
- ●1 large onion, finely chopped
- ●2 tomatoes, pureed
- ●1/2 cup heavy cream
- ●1 tsp ginger-garlic paste
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat butter in a pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and sauté for another minute.
- 5Add the pureed tomatoes and cook until the oil separates from the mixture.
- 6Add turmeric powder, red chili powder, and salt; mix well.
- 7Add the mixed vegetables and soya chick'n, stirring to combine.
- 8Pour in the heavy cream and garam masala; simmer for 5-7 minutes.
- 9Adjust seasoning if necessary and cook until the vegetables are tender.
- 10Garnish with fresh coriander leaves before serving.
Equipment
Masala Puri hails from the vibrant street food culture of India, where it is enjoyed as a popular snack. Traditionally filled with spiced potatoes and peas, it reflects the rich tapestry of Indian flavors and spices. This dish is often served at festive occasions and gatherings, showcasing the communal spirit of sharing food. Today, variations exist across regions, with some adding unique local spices or serving it with different chutneys, making it a beloved treat worldwide.
Ingredients
- ●whole wheat flour
- ●semolina
- ●carom seeds
- ●cumin seeds
- ●salt
- ●water
- ●oil
- ●potatoes
- ●green peas
- ●onions
- ●ginger
- ●green chilies
- ●coriander leaves
- ●spices
- ●lemon juice
- ●chaat masala
Instructions
- 1Mix whole wheat flour, semolina, carom seeds, cumin seeds, and salt in a bowl.
- 2Add water gradually and knead into a smooth dough.
- 3Cover the dough and let it rest for 20-30 minutes.
- 4Boil potatoes until tender, then peel and mash them.
- 5Heat oil in a pan and add chopped onions, ginger, and green chilies; sauté until golden.
- 6Add the mashed potatoes, green peas, and spices; mix well and cook for 5-7 minutes.
- 7Remove from heat and stir in lemon juice and chopped coriander leaves.
- 8Divide the dough into small balls and roll each into a thin circle.
- 9Heat oil in a deep pan until hot, then fry the puris until puffed and golden brown, about 1-2 minutes per side.
- 10Drain on paper towels to remove excess oil.
- 11Serve hot with the spiced potato filling and additional chaat masala.
Ingredient Alternatives
whole wheat flour
Healthier: oat flour
Cheaper: all-purpose flour
Oat flour is gluten-free and adds a nutty flavor.
potatoes
Healthier: sweet potatoes
Cheaper: mashed cauliflower
Sweet potatoes add nutrients and a hint of sweetness.
green peas
Healthier: edamame
Cheaper: frozen peas
Frozen peas are convenient and economical.
chaat masala
Healthier: homemade spice mix
Cheaper: no substitute
Homemade mix can be tailored to taste.
Techniques
Equipment
Also Known As
Ingredients
- ●200g soya chaap
- ●1 cup yogurt
- ●2 tbsp tandoori masala
- ●1 tbsp ginger-garlic paste
- ●1 tbsp lemon juice
- ●1 tbsp vegetable oil
- ●1 bell pepper, cut into chunks
- ●1 onion, cut into chunks
- ●1 zucchini, cut into chunks
- ●Salt to taste
- ●Skewers (wooden or metal)
Instructions
- 1Soak wooden skewers in water for 30 minutes to prevent burning.
- 2In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, lemon juice, vegetable oil, and salt to create a marinade.
- 3Cut the soya chaap into bite-sized pieces and add to the marinade. Mix well to coat and let it marinate for at least 1 hour in the refrigerator.
- 4Preheat the grill or oven to medium-high heat.
- 5Thread the marinated soya chaap, bell pepper, onion, and zucchini onto the skewers, alternating between the ingredients.
- 6Place the skewers on the grill or in the oven and cook for about 15-20 minutes, turning occasionally, until the vegetables are tender and the soya chaap is slightly charred.
- 7Remove from heat and let it rest for a few minutes before serving.
- 8Serve hot with mint chutney and lemon wedges.
Equipment
Ingredients
- ●500g soya chaap
- ●1/2 cup yogurt
- ●2 tbsp mustard oil
- ●1 tbsp ginger-garlic paste
- ●1 tbsp achari masala
- ●1 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1 tbsp lemon juice
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1In a large bowl, combine yogurt, mustard oil, ginger-garlic paste, achari masala, red chili powder, turmeric powder, garam masala, lemon juice, and salt to create a marinade.
- 2Add the soya chaap to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3Preheat your grill or oven to medium-high heat.
- 4Thread the marinated soya chaap onto skewers.
- 5Grill the skewers for about 15-20 minutes, turning occasionally, until the chaap is cooked through and has a nice char.
- 6Remove from the grill and let it rest for a few minutes.
- 7Garnish with fresh coriander leaves before serving.
- 8Serve hot with mint chutney and onion rings.
Equipment
Ingredients
- ●1 cup moong dal (split green gram)
- ●1/4 cup rice flour
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp turmeric powder
- ●1/2 cup water (or as needed)
- ●1/2 cup yogurt
- ●1/2 cup chopped onions
- ●1/2 cup chopped tomatoes
- ●1/4 cup chopped coriander leaves
- ●1/4 cup tamarind chutney
- ●1/4 cup green chutney
- ●1/2 tsp chaat masala
- ●1/4 cup sev (crispy chickpea noodles)
- ●1 tbsp lemon juice
Instructions
- 1Soak the moong dal in water for 4-6 hours or overnight.
- 2Drain the soaked moong dal and blend it with rice flour, cumin seeds, salt, turmeric powder, and enough water to make a smooth batter.
- 3Heat a non-stick pan or griddle over medium heat and lightly grease it.
- 4Pour a ladleful of the batter onto the pan and spread it into a thin circle.
- 5Cook for 2-3 minutes until the edges start to lift, then flip and cook for another 2 minutes until golden brown.
- 6Repeat with the remaining batter to make more dosas.
- 7Once the dosas are cooked, cut them into small pieces and place them on a serving plate.
- 8Top the dosa pieces with yogurt, chopped onions, tomatoes, and coriander leaves.
- 9Drizzle tamarind chutney and green chutney over the top.
- 10Sprinkle chaat masala and lemon juice, then garnish with sev before serving.
Equipment
Ingredients
- ●4 large samosas
- ●1 cup boiled chickpeas
- ●1/2 cup diced tomatoes
- ●1/2 cup diced cucumber
- ●1/4 cup chopped red onion
- ●1/4 cup chopped cilantro
- ●1/2 cup yogurt
- ●2 tbsp tamarind chutney
- ●1 tbsp mint chutney
- ●1 tsp chaat masala
- ●1/2 tsp red chili powder
- ●Salt to taste
Instructions
- 1Prepare the samosas according to your preferred method (frying or baking).
- 2In a large bowl, combine the boiled chickpeas, diced tomatoes, diced cucumber, chopped red onion, and chopped cilantro.
- 3Add the yogurt, tamarind chutney, and mint chutney to the bowl and mix well.
- 4Sprinkle in the chaat masala, red chili powder, and salt. Mix until everything is well combined.
- 5Once the samosas are ready, cut them into halves or quarters and place them on a serving plate.
- 6Top the samosas with the chickpea mixture.
- 7Drizzle additional yogurt and chutneys on top if desired.
- 8Garnish with extra cilantro and a sprinkle of chaat masala.
- 9Serve immediately and enjoy your Samosa Chana Chaat!
Equipment
Bhel is a popular street food in India, particularly in Mumbai, known for its tangy and spicy flavors.
Ingredients
- ●2 cups puffed rice
- ●1/2 cup chopped onions
- ●1/2 cup chopped tomatoes
- ●1/4 cup boiled potatoes, diced
- ●1/4 cup roasted peanuts
- ●1/4 cup chopped coriander leaves
- ●1/4 cup sev (crispy chickpea noodles)
- ●2 tbsp tamarind chutney
- ●2 tbsp green chutney
- ●1 tsp chaat masala
- ●1/2 tsp red chili powder
- ●Salt to taste
Instructions
- 1In a large mixing bowl, combine the puffed rice, chopped onions, chopped tomatoes, and boiled potatoes.
- 2Add the roasted peanuts and chopped coriander leaves to the bowl.
- 3Drizzle the tamarind chutney and green chutney over the mixture.
- 4Sprinkle the chaat masala, red chili powder, and salt to taste.
- 5Gently mix all the ingredients together until well combined.
- 6Add sev on top for crunch just before serving.
- 7Serve immediately in individual bowls or plates.
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