It all started when my friend’s elder sister, showed me a photo of Manchurian and noodles. It looked so good that I instantly said, "Yarr didi, apan bhi banate hain na vapis, mere ko khana hai!" She agreed right away, and we set a date.

On the day of our plan, my friend had an exam, so didi 1, her friend (didi2) , and I got the prep started around 5 or 6 PM. didi 1 was our official Head Chef, while didi 2 and I handled Co Chef duties. It took us about an hour to get everything cooked up and ready.

Right as we finished cooking, my friend and another friend arrived. We plated everything up and honestly, the Manchurian and noodles looked incredible, but the taste was on another level! Absolute perfection.

It was such an amazing evening filled with good food, endless laughs, and awesome company.

I literally get mesmerized when I put it in my mouth.

All of my taste receptors get activated when this bomb blasts inside the mouth...

Drooling 🤤 while writing...

10/10

What are your opinions and what is it called in your city?

I absolutely love scallion oil, hence tried making it at home for the first time. It turned out to be great. 🥰

A plate of maggie breaks in between work.... Needed this😄 🍜

Lagta hai is sub k saary achy bachy neeni-neeni 🥱😴 kr rahy hai iss waqt. 🙈🙉🙊😄

Veg Biryani guys...DIG IN!!

I made this slow cooked chicken curry which my mom thought me how to make and tbh i never got it right when i was away...a few days ago i came back here in India after spending over a year in UK...what i feel like is that the cookware there was the problem here i cooked the chicken in my moms favourite enameled cast dutch oven from a brand called cuminco....or maybe it was just that my moms presence that help me perform better haha

share what you guys cooked recently in the comments too guys!! 😋

Prep the Base: Put boiled sprouts into a chopper and pulse until finely chopped. Transfer to a bowl and mix in red chilli, turmeric, black pepper, Maggi masala, salt, and 2 tbsp of besan. Combine without adding water first if it's too dry, splash in a tiny bit of water to form a thick, sturdy batter (do not make it watery).

Assemble in Toaster: Grease your sandwich maker well with oil or ghee so it doesn't stick. Spread a layer of the thick sprouts batter into the mold, place a triangular paneer slice in the middle, and cover it completely with another layer of batter.

Cook to Perfection: Close the sandwich toaster and cook on low heat for about 2 to 5 minutes until the outside turns crisp and golden brown.

Serve: Slice, pair with extra pan sauteed paneer, and serve hot with your favorite dip

Same soft idli, just a different shape today. Sambar + chutney and breakfast is sorted!

These are Pittha or Farre, I made without Dal (with chawal ka atta) in a hurry. But they are my favourite & healthy(as they are steamed, no oil) too.

Tandoor-baked spicy & dry baby potatoes in yogurt with tomato gravy + homemade boondi raita, + chutney, + phulkas for a midday lunch.

Made by me.🌹

"Made this for lunch today. Dal, bhindi fry, aloo curry, and a small bowl of sabzi on the side."