Delicio Recipe List

Peyaji is an all time favourite snack. Peyaji / Onion fritters are usually served as an evening snack, perfect accompaniment with tea / coffee in a rainy afternoon, generally served with ?muri? (puffed rice) and kancha lonka (green chilli). This post was long due, here is the recipe for Peyaji. Enjoy these crispy fritters as the weather is just perfect. Ingredients Onion (Peyaj): 2 Besan (Bengal gram flour): 1 cup Plain Flour (Maida): 1 cup Green Chillies, chopped: 2 Red chilli powder: a pinch Baking Soda: a pinch Salt to taste Oil for deep frying Method: Peel, halve and finely slice the onions and chop green chillies. Take a mixing bowl, take the sliced onions, chopped chillies & salt and mix thoroughly. Add a pinch of baking soda, red chilli powder, maida & besan and mix well. Add a little water and mix thoroughly so that the onions are coated with the besan and stick to each other (add more water if required but avoid excess water). Heat oil in a deep bottomed kadhai; add fe...

Gol Gappe, a popular street snack / chaat is known by different names in different regions, the most popular ones being Panipuri (Western India), Gupchup (Orissa, Jharkhand, Bihar) and Phuchka (West Bengal). It generally comprises of a round & fried crisp puri, filled with a mixture of potato, onion & chickpeas dipped in tamarind water The name Gol gappe (as known in Northern India) refers to the fact that crisp sphere (Gol) is placed in the mouth and eaten (Gappa) at one time, without biting. Pani means water in Hindi and Puri is the name of a type of Indian bread, prepared by frying dough in oil. Gol gappes are served in varied ways across different locations. They are dipped in various types of flavoured water, like imli ka pani (tamarind in water), nimbu ka pani (lemon juice in water), pudine ka pani (mint in water) and even khajur ka pani (dates mixed in water) and served by folding a saal leaf in triangular cup sized plate made from dry saal leaves or pre-mad...

This is the kind of of recipe I love. Flavorful grilled chicken that is a cinch to make and that uses ingredients I almost always have on hand. Yum. I intend to make this dish again and again. The recipe comes from My Kitchen Cafe (see the link above). 1/3 cup vegetable oil 3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons) 1 1/2 tablespoons soy sauce 1 clove garlic, finely minced 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2-4 chicken breasts Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinating for at least 3 hours at the minimum). Preheat a gas or charcoal...