#deepfried#goldenapron #week17Medu vada is a South Indian snack, one of the easiest snack to prepare. These crispy, fluffy,delicious vadas goes well with coconut chutney and sambar.

#mysterybox1#potato /post -4This is a famous street food of Mumbai and cooked in Maharashtrian style.The taste varies from vendor to vendor with the addition of different spices.In Maharashtra potato means batata and fried fritters means vada.This is a lip smacking snack and mostly served with a green chutney or hot and sweet tomato ketchup.In South it is called Potato Bonda.These are also enjoyed as stuffing for buns or bread rolls (vada pao).

#deepfried These Mirchi Vadas are a great tea-time snacks. It has it's origin in the regions of Rajasthan as a popular street food. It is a hot favourite with everyone and tastes awesome when had with some green chutney.

Thank you Pallu22 your en suggestions and technical help with this made it possible thank you for your encouragements for without it I never could have done this delicious recipe Mumbai street food here in the place I am many thanks my friend!!!!

The rainy days when you need something to comfort you between meals; vadai is the best option. So, to make quick vadai we can use available ingredients. One such is the dosa/idli batter.

It's a common snack available in Sri Lanka and it is easy to make. Doesn't take much time to prepare, but tastes good. Only problem is need of deep frying

#5pmsnacksLess oil handvo flour palak vada is made using spinach and handvo flour. It is made with less oil in a paniyaram /appe pan. Handvo flour is the mixed flour made with roasting rice, tuvar dal (pigeon peas), chana dal (gram), urad dal (split black gram). The mix of flour and the spices added gives a very unique and delicious taste to the vada. Enjoy them hot or cold snack with a cup of tea or coffee.https://pepkitchen.com/recipe/less-oil-handvo-flour-palak-vada-less-oil-mix-flour-spinach-fritters/

This is a a tasty tea-time snack which is crunchy, tasty and packed with proteins! Tastes great with a cup of piping hot chai! Try it, you won't be disappointed :)

#5pm#deepfried#chefbypassionMoong Dal Paniyaram is prepared with a batter made with soaked green moong dal, mixed with onions, green chillies and is cooked on a Paniyaram Pan.Moong Dal Paniyaram is very easy to prepare. The time goes only in soaking and grinding.

A traditional recipe. Full of protein. Flavourful. Generally deep fried in oil or recently air fried to make it. I thought of twisting it to suit it to even more easier and quick cooking version using Babycake's mini donut maker.

When there is just one of veggies left over and you got a family to feed for dinner, that is when we generally feel how the farmers of the world struggle to grow their produce. This is our way of #givethanks where we all sit as a family and pray for the people who strive everyday to bring food to our table daily. After all, it is the season of thanks giving!☺️

A got the idea from a TV cooking show I saw a long time ago. I experimented with salting times and various herbs and spices.You can keep chicken or pork at the salt-preserved stage on Step 2. Both will last in the refrigerator for 1 to 2 weeks depending on the season. The longer you keep it like that the more it will ripen and become delicious. After boiling the meat it will last for about a week. Ultra-healthy chicken breast meat is cheap and has no preservatives! You can use the ham in sandwiches of course, salads and many other things. While you can keep the meat at the salted stage for a while, during the warmer seasons it's probably safer to keep it only for up to a week. Recipe by Shokunoousama