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Shawarma is one of the world's most popular street foods. Invented in Turkey in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it spread through the Middle East, it was called “shawarma,” an Arabic word for “turning.” Thin slices are shaved off the cooked surface as it continuously rotates. These slices are made up into a sandwich wrap with pita bread, vegetables and dressing. Ingredients 350 gm chicken breast 3 tbsp yogurt 1 tsp cinnamon powder ½ tsp cardamom powder ½ tsp ginger powder 1 tsp garlic powder 1 tsp onion powder 1 tsp red chili powder ½ tsp mixed spices powder 1 cup sunflower oil kuboos (pita bread) 8-10 nos. garlic cloves ½ cup toum (garlic sauce) 1 cup tahini (sesame paste) salt as required Toum Recipe For garlic sauce (Toum): 1/2 cup garlic cloves peeled 1/2 cup lemon juice divided 1/2 cup ice cold water divided 1 3/4 tsp salt Garlic sauce preparation: In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/2 cup of the ice cold water. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Turn the food processor back on and drizzle the oil through the top as SLOWLY as possible, one cup at a time. After each cup of oil, add 1 tbsp each of the lemon juice. Add oil until you've reached the texture you desire - you may only need 3 1/2 cups to achieve the proper texture. Store toum in an airtight container in the refrigerator. Tahini Sauce Recipe For tahini sauce: 1 cup tahini sesame seed paste 3/4 cup lukewarm water 3 cloves garlic 1/4 cup fresh lemon juice 1/4 tsp salt Tahini sauce preparation: grind tahini paste, lukewarm water, garlic, lemon juice and salt together in a food processor or blender until sauce is creamy. If mixture is too thick, slowly add more water until it reaches the preferred consistency. Preparation: Prepare Marinade: Slice the chicken breasts into 5-6 pieces each. In a small bowl, whisk together cinnamon powder, cardamom powder, ginger powder, garlic powder, onion powder, red chili powder, mixed spice powder & salt to taste. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight. Heat 4 tbsp of oil in a pan on the stovetop over medium. Place the chicken pieces on the pan, evenly spaced. Fry for about 15 minutes or until cooked through, turning the chicken pieces once with tongs halfway through cooking. Take the fried chicken, use a sharp knife to slice the meat into small thin shawarma-like pieces. For the wrap build: First, warm up the pita or flat bread (you can use the grill, pan, oven or toaster), spread toum (garlic sauce) on the pita bread, top with shawarma chicken, french fries, cucumber pickle & lettuce. Finally top it up with tahini sauce, roll up tight using a butter paper!

Learn the best way to clean windows and mirrors and what supplies you'll need as Angela Brown, The House Cleaning Guru, shares expert advice on today's show. How do you clean without streaks? Paper towels or newspaper? Find out how to say goodbye to the dirty glass surfaces in your home.

A recipe for Instant Rava Dosa: Ingredients: 1 cup semolina (rava) 1 cup rice flour 1/4 cup all-purpose flour 1 tablespoon curd (optional) 1 teaspoon salt 2.5 cups water 1 green chili, finely chopped (optional) 1/2 teaspoon ginger, finely chopped (optional) 1/2 teaspoon cumin seeds 1/2 teaspoon crushed black pepper 8-10 curry leaves 2 tablespoons chopped coriander leaves 1 onion, finely chopped (optional) Instructions: In a large bowl, combine the semolina, rice flour, all-purpose flour, curd (if using), salt, and water. Whisk until smooth and lump-free. Add the green chili, ginger, cumin seeds, black pepper, curry leaves, coriander leaves, and onion (if using). Mix well. Cover and let the batter rest for at least 30 minutes, or up to overnight. Heat a non-stick tava or griddle over medium heat. Grease the tava with a little oil or butter. Pour 1/4 cup of batter onto the hot tava and spread it out into a thin circle. Cook for 2-3 minutes per side, or until golden brown and crispy. Serve hot with your favorite chutney or sambar. Tips: For a crispier dosa, heat the tava over a high heat. To prevent the dosa from sticking to the tava, make sure it is well-greased. If the batter is too thick, add a little more water until it reaches the desired consistency. If the dosa is not cooked through, cook it for a few minutes longer. Serve hot with your favorite chutney or sambar.

Today's recipe on Gavthi Chicken in aagri style Ingredients: 1 kg chicken or mutton (optional) both are same recipe. 1 Tomato, 1 Big Onion, 1 coconut (grilled), 1 Bay Leaf (Tejpatta), 10 or 12 garlic, 1 inch ginger, Little coriander, 1 bowl oil, Garm Masala { 1 big cadmium,2 small cadmium,1tsp jeera, 4to5 black pepper, 3 cloves, 1 Chakra full, 1 inch dalchini, mixed it well }

A recipe for traditional Sweet Karanji: Ingredients: 1 cup all-purpose flour 1/4 cup semolina 1/4 teaspoon salt 1/2 cup ghee, melted 1/2 cup water For the filling: 1/2 cup grated coconut 1/4 cup sugar 1/4 teaspoon cardamom powder 1/4 teaspoon saffron strands (optional) Enough oil for deep frying Instructions: In a large bowl, combine the flour, semolina, and salt. Add the ghee and mix until the mixture resembles coarse crumbs. Add the water and mix until a soft dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes. Meanwhile, make the filling by combining the coconut, sugar, cardamom powder, and saffron strands (if using). Divide the dough into equal portions and roll each portion into a thin circle. Place a spoonful of the filling in the center of each circle. Fold the dough over the filling to form a semicircle. Press the edges of the dough together to seal. Heat the oil in a deep frying pan over medium heat. Fry the karanjis in batches until golden brown and crispy. Remove the karanjis from the oil and drain on paper towels. Serve hot or at room temperature. Tips: For a more flavorful dough, you can add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cardamom to the dough mixture. If you don't have saffron strands, you can substitute 1/4 teaspoon of ground saffron. To prevent the karanjis from sticking to each other, you can lightly grease a plate with oil before placing the karanjis on it. To make the karanjis ahead of time, you can fry them and then store them in an airtight container at room temperature for up to 3 days. When you're ready to serve, reheat the karanjis in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes, or until heated through.

Dosa chutney recipe | how to make coconut chutney | chutney for dosa with detailed photo and video recipe. a simple and tasty coconut based condiment recipe which is typically served in restaurants as a side dish. typically it is served alongside with various dosa recipes for breakfast, but can also be served with idli and upma. it is simple to prepare and can make within minutes with freshly available coconut. chutney for dosa | how to make coconut chutney | dosa chutney recipe with step by step photo and video recipe. south indian cuisine has myriad variations of spicy and flavoured chatni recipes. ranging from vegetables, spices, lentils, fruit peels to green leafy vegetables which are mainly served for the purpose of taste enhancer. among these, the most common and popular recipe is coconut chutney served with dosa recipes. kara chutney recipe | how to make kara chutney | side dish for dosa with detailed photo and video recipe. spicy and tangy red coloured chutney recipe especially served with dosa, idli, appam or idiyappam recipe. the recipe is quite famous in tamil cuisine and restaurants, especially with the saravana bhavan hotel chains. it is simple chutney recipe made from tomatoes, onions and other spices. kara chutney recipe | how to make kara chutney | side dish for dosa with step by step photo and video recipe. chutney recipe is a wide range topic and each region of india has its own variation and way of preparing it. particularly south india, has myriad range and variations which is often made for south indian breakfast recipes. kara chutney is one such simple, spicy and flavoured chutney recipe for dosa and idli recipes. peanut chutney recipe | groundnut chutney recipe | shenga chutney with detailed photo and video recipe. a simple mild and nut based chutney side dish which can be served for breakfast items like dosa and idli. it is typically prepared just with roasted peanuts or groundnuts, however, it tastes great with the combination of both. peanut chutney recipe | groundnut chutney recipe | shenga chutney with step by step photo and video recipe. there are several variations to this simple peanut based condiment and varies to region to region. typically peanuts are roasted with less or no oil and then grounded to fine paste with green chillies, garlic and salt. later the grounded chutney is diluted further by adding water and then tempered with mustard and urad dal tadka. onion tomato chutney recipe | tomato onion chutney recipe with detailed photo and video recipe. a popular south indian chutney recipe mainly served for dosa, idli and even pongal rice recipe. typically it is prepared for breakfast, but it can also be served as side dish for lunch with steamed rice and tastes amazing ghee rice combination. onion tomato chutney recipe | tomato onion chutney recipe with step by step photo and video recipe. chutney recipes can be prepared with almost any vegetables which we use on daily basis. hence you can find the variants of tomato chutney, onion chutney, ginger chutney and even capsicum chutney. but this recipe is a combination of 2 vegetables, i.e onion and tomato which brings out tangy with sharp pungent taste chutney.

Tomato Pachadi is a delicious Andhra style tomato chutney recipe. It goes well with South Indian snacks like idli, uttapam, dosa and even appams. So, here’s how to make this Andhra tomato pickle recipe step by step. 3 tbsp Vegetable Oil 1/4 tsp Fenugreek Seeds 1 tsp Mustard Seeds 1 tbsp Chana Dal 1 tbsp Urad Dal 15-20 Curry Leaves 8-10 Dry Red Chillies 1/4 tsp Hing 250 g Tomatoes Chopped 1/2 tsp Turmeric Powder 1 tbsp Tamarind Paste 2 tbsp Fresh Coriander Salt to taste.

Medu vada is a South Indian Crispy fried snack, made with blended urad dal and spices. Ingredients: ------------------ Urad dal (skinless Black lentils) 2 cup Salt to taste green chili 2 -3, chopped onion 3 tbsp Curry patta - 10 -12, chopped Coriander leaves, 2 tbsp, chopped crushed pepper 1/2 tsp (optional) Kasuri methi 1 tbsp (optional) Rice flour 2 tbsp Baking soda 1/2 tsp Hot oil 1 tbsp Oil for frying 300 ml

In this video I’m sharing a complete lunch menu for Guest/working women under 60min. This is a summer special thali which you can make for your uncertain guest or to treat yourself. I have also shared my tips on making pakoda khadi. Hope you all will like this Indian Guest Summer Special Lunch Menu thali. Indian Guest Lunch Menu thali Ingredient: 1. Pakoda Khadi 2. Aloo Gobhi Matar Subzi 3. Chawal 4. Salad 5. Masala Mint chaas 6. Green Chutney

Fashionistas love black, but black comes with its pitfalls. Sadhguru speaks about the significance and dangers of wearing black, and tells us when we should absolutely avoid it. This video is an excerpt from the consecration of Adi Yogi – The Abode of Yoga, in Isha Institute of Inner-sciences, USA.

In this video, I am going to show you, how to Iron a Shirt & Pants/Trousers in a few minutes. For this, we need a Cotton Bath Towel, Table, Iron, Water Spray, Shirts, and Pants Let's Start Shirt Step 1: Collars Step 2: Sleeves Step 3: Back Side Step 4: Front Button Sides Step 5: Front Pocket Sides Step 6: Flip Shirt with Holding both Button ends Step 7: Fold Step 8: Last Iron Touch Up Pants/ Trouser Step 1: Fold Trouser from its Lining Step 2: Flip Top Side and Iron Bottom Side Step 3: Flip Down and Iron Top Side Step 4: Turn Trouser and do it in the same way as Step 2 & 3 Step 5: Fold it

Sadhguru looks at why it is important to wear clothing made of natural, organic material, and how synthetic clothing material has a negative impact on our lives. Considered among India’s 50 most influential people, Sadhguru is a yogi, mystic, bestselling author, and poet. Absolute clarity of perception places him in a unique space, not only in matters spiritual but in business, environmental and international affairs, and opens a new door on all that he touches. Inner Engineering Inner Engineering is a comprehensive course for personal growth that brings about a shift in the way you perceive and experience your life, your work, and the world that you live in.

How to make Onion bhaji-one of the most popular item in any Indian Kitchen There are so many different ways of making onion bhaji you can also add other spices too,but we made easy and simple. Ingredients 4/5 large onion chopped into long pieces 2/3 eggs 1 table spoon kashmiri masala 1 table spoon mix curry powder 1 table spoon holdi powder 1 table spoon masoor dal (red lentil) 1 table spoon ginger & garlic paste 7/10 table spoon besan flour (gram flour) some fresh coriander chopped.

Today my menu is green tomato bhaji this is one of my favourite recipe because its easy to cook and lots of taste. Three different taste in this recipe hot, sweet and sour. Try it.. INGREDIENTS : 1. Green tomato 2. Potato 3. Green chilli 4. Mustard oil 5. Turmeric powder 6. Salt 7. Cumin powder 8. Sugar 9. Mustard seeds 10. Red dry chilli 11. Water HOW TO MAKE : • First heat a mustard oil in a pan and add half tsp mustard seeds and 2 dry red chilli then fry little bit then add thin cut tomato and potato slices then fry at least 3 minutes at a high flame. • After 3 minutes add salt to taste, 1 tsp turmeric powder, 1 tsp cumin powder then fry well at least 2 minutes . • After 2 minutes add 1 tsp sugar and mix well then add 1 cup water and lid at least 6 minutes at a low flame. After that now its ready to serve with a rice and paratha. If you like this video then please Like it.

Fruits Salad. Easiest and simplest way to make fruit salad. It is good for health. Fruit salad - fruit salad colourful healthy fruits mixed salad recipe. Ingredients: Apple Pomegranate Papaya Grapes Banana Almond Curd

A recipe for mango shake: Ingredients: 2 ripe mangoes, peeled and chopped 1 cup milk 1/2 cup ice cubes 2 tablespoons sugar (optional) 1/2 teaspoon vanilla extract (optional) Instructions: Add all the ingredients to a blender and blend until smooth. Pour the shake into glasses and serve immediately. Tips: If you don't have ripe mangoes, you can use frozen mango chunks. You can also add other fruits to the shake, such as bananas, strawberries, or pineapple. To make the shake ahead of time, blend all the ingredients and then pour the shake into a freezer-safe container. Freeze for up to 2 days. When you're ready to serve, thaw the shake in the refrigerator overnight or for a few hours on the counter. Then, blend the shake again until smooth. Here are some variations of mango shake that you can try: Mango-banana shake: This is a refreshing and delicious twist on the classic mango shake. Simply add 1 ripe banana to the blender along with the other ingredients. Mango-strawberry shake: This is a great way to get your daily dose of fruits. Simply add 1 cup of strawberries to the blender along with the other ingredients. Mango-pineapple shake: This is a tropical twist on the classic mango shake. Simply add 1 cup of pineapple chunks to the blender along with the other ingredients. I hope you enjoy these recipes!

A recipe for Spicy Schezwan Egg Fried Rice: Ingredients: 2 cups cooked rice, cooled 2 eggs, beaten 1 tablespoon vegetable oil 1/2 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 tablespoon ginger-garlic paste 1 tablespoon soy sauce 1 tablespoon Schezwan sauce 1 tablespoon chili sauce 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped green onions Instructions: Heat the oil in a large wok or skillet over medium-high heat. Add the eggs and cook, stirring constantly, until scrambled. Add the onion, green bell pepper, and red bell pepper and cook, stirring occasionally, until softened. Add the ginger-garlic paste, soy sauce, Schezwan sauce, chili sauce, salt, and pepper and cook, stirring constantly, for 1 minute. Add the rice and green onions and cook, stirring constantly, until heated through. Serve immediately. Tips: For extra heat, add more chili sauce or a pinch of cayenne pepper. For a vegetarian version, omit the eggs. You can also add other vegetables to the fried rice, such as carrots, peas, or mushrooms. If you don't have Schezwan sauce, you can make your own by combining equal parts soy sauce, chili sauce, and rice vinegar. To make the fried rice ahead of time, cook it as directed and then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the fried rice in a wok or skillet over medium heat until heated through.

Horse gram is the most protein-rich lentil on the planet. It is a healthy superfood that can make a wonderful addition to your diet. Learn everything you need to know on how to prepare and consume it for maximum benefit.

Today I will be sharing how I make my Vegetable Rice using very little Ingredients. INGREDIENTS: Mixed Vegetables of your choice Garlic and Ginger Soy sauce Black pepper & Salt spices of your choice optional Onions.

Here is a recipe for instant crispy cabbage pakora snacks: Ingredients: 1/2 cup cabbage, finely chopped 1/2 onion, finely chopped 1 green chili, finely chopped 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/4 teaspoon garam masala powder 1/4 teaspoon salt 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup cornstarch Enough oil for deep frying Instructions: In a large bowl, combine the cabbage, onion, green chili, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well. In a separate bowl, combine the chickpea flour, rice flour, and cornstarch. Mix well. Add the cabbage mixture to the flour mixture and mix well. Heat the oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the cabbage mixture into the hot oil. Fry the pakoras for 2-3 minutes per side, or until golden brown and crispy. Remove the pakoras from the oil and drain on paper towels. Serve hot with your favorite chutney or sauce. Tips: For extra crispy pakoras, you can double-fry them. To do this, fry the pakoras for 2-3 minutes per side, remove from the oil, and drain on paper towels. Then, heat the oil again and fry the pakoras for an additional 1-2 minutes per side, or until golden brown and crispy. You can also add other vegetables to the pakora mixture, such as carrots, potatoes, or peas. If you don't have chickpea flour, you can use all-purpose flour. However, chickpea flour will give the pakoras a slightly more crispy texture.

In today's video, I am going to share my recipe for the very famous Old Delhi - Rabri Falooda. This one is super special as I am going to make everything from scratch, including falooda/faluda and rabri/rabdi. So grab your ingredients and let's get to cooking . Purani Dilli Wala Rabri Falooda Prep time - 15mins Cooking time-45mins Serves - 2 For Rabri (makes 100 grams) Milk full fat-1/2lt Sugar-1tbsp/15 gms approx Cardamom powder - tsp For Ice Bath Ice Cubes - few Chilled water - 1lt For Falooda using cornstarch cornstarch ½ cup or For Falooda using custard powder Custard powder - ½ cup Sugar powdered - 2 tbsp Water-1 cup For Ice Bath Ice Cubes - few Chilled water - 1lt Garnish Starwberry Syrup - 4 tbsp Crushed Ice - 2cups Pista chopped - handful Cashewnuts chopped - a handful Tutti frutti -2 tbsp Cherry - 2nos Sabza (soaked) - 4tbsp Ice cream vanilla - 2scoops

Hi welcome to your favourite channel SPICED. Today we at SPICED will show How to make veg mc aloo tikki burger | veg burger | aloo burger Here’s what you’ll need! Servings : 2 Ingredients Potatoes - 2 boiled and mashed Peas - 1/2 cup boiled Turmeric- 1/2 tsp Chilli powder -1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Pepper - 1 tsp crushed Salt - 1.5 tsp Ginger Garlic paste - 1 tsp Poha / Flat rice - 1/2 cup washed Maida / all purpose flour - 2 tbsp Corn flour - 1 tbsp Burger buns - 4 Bread crumbs - 1 cup Chili sauce - 1 tbsp Mayonnaise - 1 tbsp Ketchup - 1 tbsp Tomato - 1 Onion - 1 Aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe with detailed photo and video recipe. A popular classic burger recipe introduced by fast food chain - McDonalds to meet and suit the Indian vegetarian market. The patties are very unique and is prepared mainly with mashed potatoes and green peas. The flagship mcaloo tikki recipe from McDonalds involves a special sauce which is basically a combination of tomato sauce and mayonnaise. aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe with step by step photo and video recipe. the patties or tikki’s. However these are later coated with breadcrumbs and then deep fried to make it crisp and crumbly with onion and tomatoes layering.

Let's Make Street Food At Home|| 4 Delicious Street Food Recipes is a video about how we can prepare some street food recipes at home. Recipes made in the video: 1) Papdi Chaat 2) Channa Tikki Chatt 3)Maggie Cheese Roll 4)Dry Manchurian

8 Quick and Easy Vegetable Puree Recipes for your babies. These are great for stage 1 baby food as well as stage 2 baby food. Hope you find these vegetable baby food ideas helpful. These are also a great starters for baby foods for 5 months old, baby food for 6 months old and up, these are super easy baby food ideas that are not only nutritious but also delicious! In this video I am going to be showing you how to make: Peas Puree for baby Zucchini Puree for baby Potato Puree for baby Broccoli Puree for baby Cauliflower Puree for baby Carrots Puree for baby Green Beans Puree for baby Squash Puree for baby Sweet Potato Puree for baby

Sadhguru explains how a temple is a tool to make the divine more manifestly experience-able. He looks at how one can use this tool appropriately and talks of some of the phenomenal temples that have been built in the Indian subcontinent.