Veg role

Veg Roll - Delicious Indian Street Food

What is a Veg Roll?

The Veg Roll is a popular Indian street food made with a soft flatbread or paratha wrapped around a filling of fresh vegetables, sauces, and Indian spices. It's a quick, healthy, and tasty snack loved by people of all ages.

Ingredients for Veg Roll

• 2 medium-sized parathas or chapatis
• 1 cup shredded cabbage
• 1 medium carrot, grated
• 1 small onion, thinly sliced
• 1 small capsicum, thinly sliced
• 2 tbsp tomato ketchup or green chutney
• 1 tsp chaat masala
• Salt and pepper to taste
• Fresh coriander leaves for garnish

How to Make Veg Roll

1. Heat the paratha or chapati on a tawa until warm and soft.
2. Mix shredded cabbage, grated carrot, sliced onion, and capsicum in a bowl.
3. Add salt, pepper, and chaat masala. Mix well.
4. Spread tomato ketchup or green chutney on the paratha.
5. Place the vegetable mixture in the center and roll it tightly.
6. Garnish with fresh coriander leaves and serve immediately.

Why Veg Roll is Healthy

The Veg Roll is packed with fresh vegetables, providing essential vitamins and minerals. It's a low-fat, high-fiber snack that can be enjoyed guilt-free as a quick meal or evening snack.

Tips for the Perfect Veg Roll

• Use fresh vegetables for a crunchy texture.
• Adjust spices according to taste.
• Serve immediately after rolling for the best taste.

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Vada pao

Vada Pav – The Indian Burger Vada Pav, often called the Indian burger, is one of Mumbai’s most iconic street foods. It’s spicy, flavorful, affordable, and deeply rooted in the culture of Maharashtra. Let’s dive into its details as if someone passionate about food is telling you the story. What is Vada Pav? At its core, Vada Pav is a spicy potato fritter (called batata vada) sandwiched inside a soft bread bun (pav), served with chutneys and a fried green chili on the side. But don’t let its simplicity fool you—this little snack packs a punch of taste, texture, and history. Origin Story: From Mill Workers to Millions Vada Pav was born in the 1960s-70s in Mumbai. A street vendor named Ashok Vaidya is often credited with inventing it outside Dadar railway station. He wanted to create a filling, quick, and affordable snack for the city’s textile mill workers. He combined a spicy potato ball with a pav (Portuguese-origin bread introduced during colonial times) and added chutney—and boom! A legend was born. It became the go-to snack for the working class and soon spread like wildfire across Maharashtra. -What’s Inside a Vada Pav? Let’s break it down: *Batata Vada (Potato Fritter): Made from boiled mashed potatoes Tempered with mustard seeds, curry leaves, green chilies, ginger, garlic, turmeric Shaped into balls, dipped in a gram flour (besan) batter Deep-fried until golden and crispy on the outside 🍞 Pav (Bread Roll): Soft, slightly sweet bun—easily available across India Lightly toasted with butter or dry garlic chutney powder -- Chutneys & Accompaniments: Dry garlic chutney – spicy, garlicky, and a bit coarse Green chutney – made with coriander, mint, green chilies, and lemon Tamarind chutney – optional, for a sweet-sour twist Fried green chili – eaten whole by brave foodies How is it Eaten? Usually, it’s eaten hot and fresh, right at the roadside stall. It’s served on a small paper plate or banana leaf with a spicy chutney and a green chili. One bite, and you’ll get the crispness of the vada, the softness of the pav, and a spicy zing from the chutney. Why Do People Love It So Much? Affordable: A filling snack for under ₹20–30 Deliciously spicy and comforting Quick to eat: Perfect for busy lives Emotionally rooted: Every Mumbaikar has a Vada Pav memory Is It Just Street Food? Not anymore. Today, you’ll find Vada Pav in: Railway stations College canteens Restaurants with gourmet versions Even weddings and corporate events! Some modern versions even include cheese, mayo, or fusion ingredients—but for purists, the original roadside version is still unbeatable.

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lassi

Lassi is a traditional Indian yogurt-based drink that is refreshing, nutritious, and popular across the country. It comes in both sweet and salty varieties, and there are also flavored versions like mango lassi, rose lassi, or mint lassi.

 Types of Lassi:
Sweet Lassi

Made with yogurt, sugar, and cardamom

Topped with saffron or chopped nuts (like pistachios, almonds)

Often served chilled as a dessert drink.


Basic Sweet Lassi Recipe:
Ingredients:

1 cup thick yogurt (curd)

½ cup chilled water or milk

2–3 tbsp sugar (to taste)

A pinch of cardamom powder

Crushed ice (optional)

Chopped nuts or saffron (optional, for garnish)

Instructions:

In a blender, add yogurt, sugar, cardamom powder, and water/milk.

Blend until smooth and frothy.

Pour into a glass, top with crushed ice and garnish with nuts or saffron.

Serve chilled.

 Benefits of Lassi:
Good for digestion

Natural coolant for the body

Rich in probiotics

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Home made burgers

Habit burger street food Home made burger receipie in details with tamato ,kheera salid and soya in details

Here's a detailed homemade burger recipe with a tomato and cucumber (kheera) salad, and soya as part of the burger patty. This recipe is nutritious, flavorful, and vegetarian-friendly.

🍔 Homemade Veg Burger with Soya Patty + Tomato-Kheera Salad 🧾 Ingredients 🔹 For the Burger Buns: 4 burger buns (you can use store-bought or homemade)

🔹 For the Soya Patty: 1 cup soya granules (nuggets crushed or granules)

1 large boiled potato ½ cup boiled green peas (optional) 1 small onion (finely chopped) 1 green chili (finely chopped) 1 tsp ginger-garlic paste ¼ tsp turmeric powder ½ tsp red chili powder ½ tsp garam masala 2 tbsp chopped coriander leaves Salt to taste

2 tbsp breadcrumbs (for binding) Oil for shallow frying 🔹 For the Tomato-Kheera Salad: 1 large tomato (thinly sliced) 1 medium cucumber (thinly sliced) 1 small onion (optional, thinly sliced) Salt to taste Black pepper to taste ½ tsp chaat masala (optional) 1 tsp lemon juice or vinegar

🔹 For Assembling the Burger: Lettuce leaves or cabbage (optional) Cheese slices (optional) Mayonnaise or yogurt sauce Ketchup or mustard (optional)

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Home made cheela

Cheela (also spelled chilla or chila) is an Indian savory pancake usually made from gram flour (besan). It is light, flavorful, and can be customized by adding vegetables, herbs, and spices. It’s gluten-free if you use besan and great for a healthy meal.

Ingredients (Basic) Gram flour (besan): 1 cup Water: About 3/4 cup (adjust for batter consistency)

Turmeric powder: 1/4 tsp Red chili powder: 1/2 tsp (optional) Carom seeds (ajwain): 1/4 tsp (optional, aids digestion)

Salt: To taste Chopped green chili: 1 (optional, for heat) Chopped coriander leaves: 2 tbsp Chopped onion: 1 small (optional) Grated carrot or finely chopped vegetables: 1/4 cup (optional)

Oil or ghee: For cooking Step-by-Step Preparation 1. Prepare the batter Take 1 cup of gram flour in a mixing bowl. Add turmeric powder, red chili powder, salt, and carom seeds. Mix well.

Slowly add water little by little while stirring to avoid lumps. The batter should be smooth and slightly thick but pourable — similar to pancake batter. Add chopped onions, green chili, coriander leaves, and any other veggies you like (carrots, capsicum, spinach, grated bottle gourd, etc.). Mix well. 2. Preheat the pan Heat a non-stick or cast-iron skillet/tawa on medium heat.

Once hot, drizzle a few drops of oil and spread it with a tissue or brush for an even coating. 3. Cook the cheela Pour a ladleful of batter onto the pan and spread it gently in a circular motion to make a thin pancake. Drizzle a little oil or ghee around the edges and on top.

Cook on medium heat for 2-3 minutes until the edges start to lift and the underside turns golden brown. Flip carefully using a spatula and cook the other side for another 2 minutes until golden and cooked through. 4. Serve hot Serve the cheela hot with green chutney, yogurt, or ketchup. You can also stuff it with paneer or other fillings if you like.

Tips for Perfect Cheela Consistency: The batter should be smooth, not too thick or too runny. If too thick, add a little more water; if too thin, add some besan. Add veggies: You can add grated bottle gourd (lauki), grated carrot, spinach, or finely chopped capsicum for extra nutrition and taste. Oil: Use oil or ghee sparingly to keep it light but tasty.

Flipping: Flip only when the edges look dry and the bottom is golden, to avoid breaking. Variations: You can also make moong dal cheela by soaking and grinding moong dal (green gram) and using that batter instead of besan. Nutritional benefits Gram flour is high in protein and fiber.



Adding vegetables increases vitamins and minerals. Low in carbs compared to regular flour pancakes.

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mango shake

Here's a simple and delicious Mango Shake Recipe: Mango Shake Recipe Ingredients:

2 ripe mangoes (peeled and chopped) 2 cups chilled milk 2-3 tablespoons sugar (adjust to taste) 4-5 ice cubes (optional)

1 scoop vanilla ice cream (optional, for extra creaminess) A pinch of cardamom powder (optional)

Instructions: Prepare the Mangoes: Peel the mangoes and cut them into small pieces. Discard the seed.

Blend: In a blender, add mango pieces, sugar, and chilled milk. Blend until smooth and creamy. Optional Add-ins:

Add ice cubes and a scoop of vanilla ice cream if desired. Blend again until frothy. Serve: Pour into glasses.

Garnish with chopped mango pieces or a sprinkle of cardamom powder. Serve immediately. Tips: Use Alphonso or Kesar mangoes for best flavor.

Adjust sugar depending on the sweetness of the mangoes. For a vegan version, use almond or oat milk. Enjoy your refreshing mango shake!

Certainly! Here's an expanded Mango Shake Recipe in approximately 800 words, including detailed instructions, variations, and tips. Mango Shake Recipe (Detailed Guide) A mango shake is one of the most refreshing and delicious drinks to enjoy during the summer months. Rich in vitamins, natural sweetness, and creamy texture, it’s a perfect combination of taste and health. This classic drink is easy to prepare and can be customized in several ways to suit your preferences. In this recipe, we'll guide you through how to make a thick, flavorful, and refreshing mango shake at home.

Ingredients: To make two large servings of mango shake, you will need: 2 large ripe mangoes (about 2 cups chopped) 2 cups chilled milk (whole milk recommended for creaminess)

2–3 tablespoons sugar (optional and adjustable based on mango sweetness) 4–5 ice cubes (optional) 1 scoop of vanilla ice cream (optional, for extra richness)

A pinch of cardamom powder (optional, for added aroma and taste) Instructions: Step 1: Choosing and Preparing the Mangoes Choose ripe, juicy mangoes that are naturally sweet and fragrant. Varieties like Alphonso, Kesar, or Dasheri work wonderfully. Wash the mangoes thoroughly, peel off the skin, and cut the flesh away from the seed. Chop the mango flesh into small cubes to make it easier to blend.

Tip: If mangoes are fibrous, strain the puree after blending for a smoother texture. Step 2: Blend the Mangoes Add the chopped mangoes to a blender. Depending on your taste and the sweetness of the mangoes, add 2 to 3 tablespoons of sugar. If you prefer your shake naturally sweet, you can skip the sugar entirely. Blend the mangoes until you get a smooth, thick pulp. This forms the base of your mango shake.

Step 3: Add Milk and Optional Ingredients Once the mango pulp is smooth, pour in 2 cups of chilled milk. For a thicker and richer shake, use full-fat milk. If you're aiming for a healthier version, you can substitute with low-fat, almond, soy, or oat milk. Add ice cubes if you want a chilled and slightly diluted version. For a creamy and indulgent twist, add a scoop of vanilla ice cream. This step is optional but makes the shake extra special, especially for kids or when serving guests. Blend everything together until the shake is frothy and smooth.

Step 4: Final Touches Pour the mango shake into tall glasses. If desired, you can garnish the drink with: A few chopped mango cubes A sprinkle of cardamom powder Slivers of almonds or pistachios A small scoop of ice cream on top (for an indulgent touch) Serve immediately while cold and fresh.

Variations: Here are a few fun twists to make your mango shake even more exciting: 1. Mango Banana Shake Add half a banana for added creaminess and nutrition. It’s a great way to make the shake more filling. 2. Vegan Mango Shake

Replace dairy milk with almond, soy, or oat milk, and skip the ice cream or use a dairy-free version. 3. Spiced Mango Shake Add a pinch of nutmeg or saffron strands soaked in warm milk for a royal flavor. 4. Protein Mango Shake

Add a scoop of your favorite vanilla or unflavored protein powder to make it a post-workout energy drink. Health Benefits of Mango Shake: Mango shake isn't just a treat for the taste buds—it comes packed with several health benefits: Rich in Vitamins: Mangoes are an excellent source of Vitamin A and Vitamin C, which are great for skin, immunity, and eye health. Energy Booster: With natural sugars and carbohydrates, mango shake provides a quick energy boost.

Digestive Aid: Mangoes contain enzymes like amylase, which aid digestion. Cooling Effect: The combination of fruit and milk helps cool the body during hot summers. Tips for the Perfect Mango Shake: Always use ripe mangoes for natural sweetness and flavor. Do not use hot milk. It should be chilled or at least room temperature to prevent curdling.

If your blender isn't powerful enough, blend mangoes first and add milk slowly. Avoid storing mango shake for too long. It’s best enjoyed fresh, though you can refrigerate it for a few hours if needed. If using ice, reduce the amount of milk slightly to maintain thickness.

Final Thoughts: Making mango shake at home is quick, easy, and incredibly satisfying. Whether you're looking to cool off during a hot day or craving something sweet yet healthy, a mango shake is the perfect go-to drink. Plus, it’s easily customizable to suit different diets and tastes. So next time you have ripe mangoes on hand, skip the store-bought drinks and make this fresh, flavorful mango shake yourself. Enjoy your mango moment!

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puri recipe

Puri Sabji: A Classic Indian Delight

Puri Sabji is one of the most cherished and traditional Indian meals, commonly served for breakfast or lunch across various regions of India. It is a combination of two main components: Puri—a deep-fried bread made from wheat flour, and Sabji—a spiced vegetable curry, typically made with potatoes (aloo) but can also include other vegetables depending on the region and preference.

basically its more popular dish in uttarprades,madyapradesh and bihar majorily. in north indian state like Delhi ,haryan and uttarpradesh ,is the region of most favoourable dish. Puri: The Golden Fried Bread

How to Make Crispy Puri

Ingredient	Quantity
Wheat Flour (Atta)	2 cups
Salt	1/2 tsp
Semolina (Sooji)	1 tbsp (optional - for crispiness)
Oil	1 tbsp (for dough)
Water	As needed (to knead dough)
Oil for frying	As needed

Steps to Prepare:

1. Mix wheat flour, salt, and semolina in a bowl.
2. Add oil and gradually pour water to knead a stiff dough.
3. Cover and let the dough rest for 15–20 minutes.
4. Divide into small balls and roll into small circles.
5. Heat oil in a deep pan; once hot, fry puris until golden and puffed.
6. Remove and place on tissue to absorb excess oil.
7. Serve hot with aloo sabzi or chutney.

Puri, also spelled as "poori," is a round, puffed bread made from unleavened whole wheat flour dough. The dough is typically prepared by mixing whole wheat flour with water, a pinch of salt, and sometimes a little oil or ghee (clarified butter). The dough is kneaded until smooth and soft, then rolled into small balls, flattened into discs, and deep-fried in hot oil.

When puris are dropped into hot oil, they puff up beautifully due to the moisture and steam inside, forming a soft, balloon-like structure with a slightly crispy outside. The result is a light, fluffy bread with a golden-brown color and irresistible aroma. Puri is best served hot and fresh, straight from the fryer to the plate.

Sabji: The Spiced Vegetable Curry Sabji simply means "vegetable dish" in Hindi. In the case of puri sabji, the most common accompaniment is Aloo Sabji—a mildly or moderately spiced potato curry made with boiled potatoes, tomatoes, onions, and aromatic Indian spices. The style and consistency of the sabji can vary greatly based on the region:

In North India, the sabji is often a thin, tomato-based gravy seasoned with turmeric, cumin seeds, coriander, ginger, and green chilies. In Eastern India (especially West Bengal and Odisha), the curry is usually made without onions and garlic and has a slightly sweet and tangy flavor, often cooked with mustard seeds and curry leaves.



In Western India, puri is sometimes paired with a dry potato sabji seasoned with mustard seeds, turmeric, asafoetida, and green chilies.

This combination of soft, puffy puris with a spicy, flavorful sabji makes for a perfect meal that is filling, satisfying, and full of traditional Indian flavors.

Cultural and Regional Significance Puri Sabji is more than just a meal—it’s a culinary tradition with cultural significance in many Indian households. It is especially popular during religious festivals, special occasions, and family gatherings. It is commonly served during:

Festivals like Holi, Diwali, Durga Puja, and Janmashtami. Puja ceremonies, where puri sabji is often part of the prasad (offering to deities).

Weddings and special breakfasts, where it is considered a wholesome and auspicious meal. In many Indian temples, puri sabji is offered as bhog (food offering) to deities and later distributed as prasadam to devotees.

Nutritional Aspects From a nutritional point of view, puri sabji provides carbohydrates, fats, and essential vitamins and minerals, especially when accompanied by vegetables. However, because puris are deep-fried, the meal can be high in calories and fats. Therefore, it’s often enjoyed as a treat or on special days rather than a daily staple.

Some people opt for healthier variations by: Using multigrain or atta (whole wheat) flour for puri. Preparing baked puris or shallow-fried versions. Making sabji with less oil and more vegetables for added nutrition.

Variations and Accompaniments The beauty of puri sabji lies in its versatility. Some popular accompaniments and variations include: Chana Masala: A spicy chickpea curry, often paired with puri in North India. Sooji Halwa: A sweet semolina dessert often served with puri and sabji as part of a festive meal.

Kacha Aam ki Chutney: Raw mango chutney is sometimes served alongside to add a tangy twist. Pickles and yogurt: To balance the flavors and enhance digestion.

In regions like Uttar Pradesh and Bihar, bedmi puri (a puri stuffed with spiced urad dal) is a famous variation served with aloo sabji. Street Food and Restaurant Favorite Puri sabji is also a beloved Indian street food, especially in cities like Delhi, Varanasi, and Kolkata. Early in the morning, food stalls and vendors set up carts selling piping hot puris and spicy sabji, served on banana leaves or eco-friendly plates. It is an affordable, quick, and satisfying meal for people on the go.

In restaurants, puri sabji is often part of breakfast buffets or thali meals. Some restaurants offer unlimited puris with sabji, making it a favorite among those with a hearty appetite.

Conclusion Puri Sabji is more than just food—it's a celebration of Indian tradition, culture, and flavor. From temple offerings to street food, and from festive breakfasts to comforting home meals, it holds a special place in the hearts and kitchens of millions. Whether enjoyed with spicy aloo curry or sweet halwa, puri sabji continues to be a timeless Indian classic that transcends regional boundaries and brings people together over a plate of pure joy.

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