The Mini Truck 🍜

To the end of our lingering tastebuds and unstoppable hunger..  Food on wheels became a way for heaven.. Yummy!! – reaction will be on its way when we headed over them 😂

Now, the same is presenting by India food network and Emmay entertainment to meet our needs and make us more lazy in such a way not to reach over those wheels with their tips for recipes in a star studded affair 😜

3….2….1… Go!!

That’s the first episode of ” The Mini Truck” casting Katrina and Mini mathur preparing Coconut pan cakes.. Interested, isn’t?? Then just stay tuned..

Here you go for the lover boy “Jai singh rathore” aka Imran khan’s episode 

This tinsel town guy participated for two recipes Gyro meat balls with yogurt dip and Tabbouleh with pistachios 😏

And I proudly present you theeeee dancing starrrrr of the bollywoooddddd.. Farah Khan on stage for the new episode in preparing the recipe Ghee Rosat Chicken..

Being a mom, she’ll definitely cooks it delicious.. What are you waiting for, get up and make the kitchen messy now until further new episodes updates online 😉

See the description info of the links for the ingredient stuff​ and method of preparation for those who are lazy to watch or buffer this video also (like me👻)

Thank you Mc D

McDonald’s or simply McD, is an American hamburger and fast food restaurant chain. It was founded in 1940 as a barbecue restaurant operated by Richard and Maurice McDonald. McDonald’s is the world’s leading global foodservice retailer with more than 33000 locations serving approximately 64 million customers in 118 countries each day.

Quality, Service, Cleanliness & Value McDonald’s is driven by the philosophy of                       Quality, Service, forthand Cleanliness & Value for Money. This translates into a commitment to provide customers high quality products, served quickly with a smile, in a clean and pleasant environment at an affordable price. This effectively means that the McDonald’s menu is priced at a value that the largest segment of the Indian consumers can afford while at the same time ensuring that quality is not sacrificed for value – rather McDonald’s leverages economies to minimize costs while maximizing value to customers.

Image result for mcdonalds ronald

Category: FastFood Burgers
Website: http://www.mcdonaldsindia.com/
Facebook URL: https://www.facebook.com/McDonaldsIndia

Frankie

Course : Snacks

Cuisine : Indian – Prep Time : 45 minutes

Cook Time: 20 minutes –  Total Time : 1 hour 5 minutes – Servings : 2 to 3


Ingredients

for the aloo tikki: (makes 5 to 6 aloo tikkis)
3 medium sized potatoes Or 300 grams potatoes
½ teaspoon kashmiri red chilli powder Or 1 to 2 green chilies ­ finely chopped
½ teaspoon coriander powder (dhania powder)
½ teaspoon cumin powder (jeera powder)
¼ teaspoon dry ginger powder (saunth) Or ¼ teaspoon minced ginger
¼ teaspoon chaat masala powder
1.5 to 2 tablespoon corn starch or rice flour or arrowroot flour or add as required
2 to 3 teaspoon chopped coriander leaves (dhania patta)
2 tablespoon oil for frying the tikkis or as required
salt as required

for the rotis: ((makes 4 to 5 rotis)
1 cup whole wheat flour (atta)
1 teaspoon oil
water as required
salt as required

for the sweet raita:
1 cup fresh curd ­ whisked (yogurt or dahi)
⅔ to ¾ tablespoon sugar or add as required for more sweetness
½ teaspoon roasted cumin powder (bhuna jeera powder)
¼ teaspoon kashmiri red chili powder
¼ teaspoon chaat masala or as required
2 teaspoon chopped coriander leaves (dhania patta)

for the frankie stuffings:
1 small to medium onion, thinly sliced
1 medium carrot, grated (you can also add your choice of veggies)
2 to 3 pinches of salt for the onions


Instructions

preparing the aloo tikki:
1. steam potatoes in a steamer, electric cooker or pressure cooker. the potatoes have to be completely cooked.
2. when the potatoes are still warm or cooled down, peel and grate them in a bowl.
3. add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder or minced ginger, corn starch,
chaat masala and salt. instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice
flour or arrowroot flour. a point to remember is that when you add corn starch, the potato has to be cooled down
completely. otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes.
4. mix everything well.
5. divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the
patties or tikkis.
6. heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them.
7. when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
8. gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
9. once done, then drain the aloo tikkis on paper towels to remove excess oil. pan fry all the tikkis this way and keep
aside.

preparing the rotis:
1. when the potatoes are cooking, need 1 cup of whole wheat flour with oil, salt and water to a smooth dough. cover
and keep aside for 15 to 20 minutes.
2. take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.
3. place a a tava/griddle inverted on the stove top. its easier to lift thin rotis on an inverted tava. you can also cook the
rotis the way you cook them regularly on a tava.
4. gently place the rolled thin chapati on the hot tava. when you see small blisters and bubbles appearing, flip and cook
the other side. you can flip a couple of times, till the roti is cooked well. however, don’t over do since the rotis are
thin and they be will become crisp like papads, if you do extra roasting.
5. apply some oil if you want. make rotis this way and stack them up in a roti basket. cover and keep aside.

preparing the other stuffings and raita:
1. in another bowl, add some salt to sliced onions. mix and keep covered for 15 to 20 minutes. mixing salt reduces the
pungency of the onions.
2. prep by grating carrots and keep aside.
3. whisk or beat the curd/yogurt till smooth. add roasted cumin powder, red chili powder, chaat masala, salt & sugar,
coriander leaves in the whisked curd. mix well and refrigerate.
assembling aloo tikki frankie:
1. in a plate, place one roti. place two tikkis in the center of the roti.
2. top the tikkis with the grated carrots and sliced onions.
3. pour the sweet yogurt raita.
4. sprinkle some chaat masala on top.
5. bring together both the sides of the roti and secure with a tooth pick. prepare all frankies this way.
6. serve aloo tikki frankies immediately with the remaining yogurt raita

Despite being a foodie and enthusiast to share the favorite recipes, here i posted this. Guess, my tastebuds will forgive me now 😛

Source : Internet

Main Course – Butter Naan

cheese-naan-300x300

Naaannnn… This is my favorite food. I’ve tasted once in hyderabad in my childhood and from then i didn’t left it . Well, i love this and hope many of you do so. I gathered some information from internet and please don’t mind if any content in this post is copyrighted or offensive. I just want to share the feel and taste of it being a foodie 🙂

 


MENU

CATEGORY :Vegetarian
COURSE :Main
CUISINE :Indian
TECHNIQUE :Bake
DIFFICULTY :Medium
PREPARATION TIME :3 hours
SERVINGS :Serves 4


INGREDIENTS

3 cups whole wheat flour/atta
1 tbsp sugar
½ tsp instant yeast
1 cup water or as required
3 to 4 tbsp curd/dahi/yogurt
2 tbsp softened butter (unsalted or salted)
¾ tsp salt or as required
butter as required for spreading on the naan


PROCEDURE

In a bowl, take the instant yeast, sugar. add water and stir the mixture.
Then add 1 cup whole wheat flour and stir or whisk it with the rest of the yeast mixture.
Cover and keep aside to leaven for 40 to 45 minutes.
Then add the remaining whole wheat flour, salt, butter and curd/yogurt. Knead to a soft and smooth dough.
If the dough become sticky, add a few tbsp of flour and knead again. if its dry, then add some more water. cover the naan dough and keep aside for 25 to 30 minutes. Divide the dough into medium balls.
Give a resting time for the dough balls for about 15 to 20 minutes. cover and keep aside.
lightly dust the dough balls with some flour. you can also sprinkle some sesame seeds or nigella seeds on the dough ball and then roll it.
Roll into a small to medium sized rounds/rotis of medium thickness, place the naan on a hot tava or griddle.
When the bottom is partly cooked, flip. you will see bubbles on the naan. When the second side is cooked, remove the naan with a pair of tongs and place the side which was cooked first facing the fire.
the naan will puff up. flip and brown the naan.
place the hot naan in a roti basket or casserole. spread some butter on top. Make naans this way. if not serving straight away, then stack them in the roti basket or else you can serve these butter naans immediately.

Street Food – Pav Bhaji

Having an affair with the street food is the best week end routine. The Multi-spice flavors of foods like Pav bhaji, Vada pav, Bhel puri makes your mouth watery. Most of the street side stalls keep open until wee hours.
Pav bhaji is tangy, sour and spicy with lemon extract. Pav bhaji is a dish of fluffy bread slices smeared with butter and mixed vegetable gravy.

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PREP TIME  20 mins –  COOK TIME  40 mins –  TOTAL TIME   1 hour

Pav bhaji recipe – a popular Mumbai street food
Recipe type: Snack
Cuisine: Mumbai street food, Indian
Yield: 4 Servings

INGREDIENTS

For pressure cooking vegetables:
Potatoes – 2 small or 1 ½ cups roughly chopped
Cauliflower – ½ cup, cut into big florets
Carrots – ½ cup, cut into big pieces
Green peas – ½ cup
Water – ¾ cup
Salt – to taste

For bhaji:
Butter – 1 tablespoon + 3 tablespoons
Cumin seeds – 1 teaspoon
Garlic paste or freshly grated – 1 tablespoon
Onion – ¾ cup, finely chopped
Salt – to taste
Capsicum or green bell pepper – ½ cup, finely chopped
Tomatoes – 2 ½ cups, finely chopped
Pav bhaji masala – 1 ½ tablespoons
Red chili powder – 1 tablespoon
Water – 1 to 1 ½ cups
Cilantro or coriander leaves – 2-3 tablespoons, finely chopped
For tosting pav/buns:
Ladi pav – 8-10
Butter or butter spread – 1 tablespoon

For serving:
Onion – ½ cup, finely chopped
Lemon – 1, cut into wedges
Butter – as needed, to add on top of the bhaji

INSTRUCTIONS

  1. Take chopped potatoes, carrots, cauliflower and green peas in the pressure cooker.
  2. Add salt and ¾ cups of water. Mix it. It looks like there is not much water in it. But that is ok, while cooking water leaves its own water and consistency will be fine. if added too much water then it will be too watery.
  3. Cover the cooker with lid, put the weight on. Turn the heat on medium. Let it cook for 3-4 whistles. While it is cooking, chop other ingredients for bhaji. Let the pressure go down by itself. Then open the lid.
  4. Mash it using potato masher.
  5. Don’t make it like a puree, it should be little chunky. Keep it aside.
  6. Heat 1 tablespoon of butter in pan on medium heat.
  7. Once hot add cumin seeds. Let them sizzle a bit.
  8. Then add garlic paste, cook for a minute. Or till the raw smell of garlic goes away.
  9. Then add chopped onions. Sprinkle some salt. Cook till onions are light brown in color.
  10. Add chopped capsicum and mix. Cook for 3-4 minutes. Capsicum will get soften.
  11. Add chopped tomatoes. Mix well and cook.
  12. Tomatoes will get soft and juicy. Let all the water gets evaporated. Cook till it becomes chunky yet thick paste.
  13. Add pav bhaji masala and red chili powder. Mix well and cook for a minute.
  14. Then add prepared mashed veggies. Mix well.
  15. Add water. Mix well. Adjust the water quantity as per your liking consistency. Let it simmer for 2-3 minutes.
  16. Add 1 tablespoon of butter. Cover the pan and let the butter gets melt.
  17. Once butter is almost melted (about in 2 minutes), open the lid. Stir it well.
  18. Then again add 1 tablespoon of butter, cover and let it melt.
  19. Once melted, stir well so everything gets incorporated well. Again add last tablespoon of butter and repeat the same process. This makes really smooth and buttery.
  20. Turn off the stove. Lastly add chopped coriander leaves.
  21. Mix well and keep it covered.
  22. Now to toast the buns, Cut into half horizontally. Spread the butter on both the sides using butter knife.
  23. heat the pan on medium heat. Once hot place the butter side facing down on the pan.
  24. Once gets golden brown from one side, turn it around the toast other side. Other sides (meaning the top side) should be very lightly toasted. Remove it to a platter. and repeat for rest of the pav.
  25. Now served the warm bhaji on the plate with dollop of butter on top. On side serve some chopped onions, lemon wedges and pav.

Source: Internet