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This is not from ? 4 Tasty It's from Oven craft We are one step closer to panjim now

I don't like to upload pic of same dish twice, but this time I couldn't resist @ ? 4 Tasty

Fettuccine Alfredo with spinach and mushrooms. I found this flat pasta with a very catchy name in Delfino's when I was checking the pasta section. I have seen this pasta served in mirco quantities in a roud dish which has a small depression in the centre, and at a rate which can give depression to any middle class guy. So I decided to find out more about this and this is what I ended up with. For recipe check the comment.

Fraud kulcha with fridge cleaning vali sabhi. Recipe in the comment.

? ? ! Call/WhatsApp on 9823369377 for menu and other information. @ ? 4 Tasty

After playing games, taking a round in the market, doing the daily cafe work, I was stil bored. So I decided to give this recipe a try. Tossing manchurian balls in palak gravy .. Chopped cabbage, carrot, onion, capsicum, spring onion + maida and water gives you the batter for the pakoda. Add a Maggie cube for that Chinese punch. Little baking soda + cornflour can make your pakoda more crispy. The batter should not be watery, and the veggies should be more compared to maida. Fry them we'll keep aside. Chop green chilly, palak, spring onions and blanch them. After that make a paste. Now we are ready to go. Finely chop ginger, garlic, green chilly, spring onion, onion. More chop chop mixture you have, more flavour it will give. Heat oil, be generous, this is not a health centred recipe. Fry the chopped mixture, add paste. Cook for a while till palak is cooked, put the pakoda, toss well till they get the coating. Serve hot. @ ? 4 Tasty

Schezwan Idli fry .. I was not in a mood to eat Idli Sambar again, in the afternoon or evening as I had enough of them for breakfast already. So I prepared Schezwan Idli fry which is a nice fusion dish. This is a bit tricky recipe. Cut idli into 5 6 pieces and put it in a very hot oil for frying. Fry it till it becomes golden brown. Now if your idli is too crumbly in texture, it won't work. You will end up with a mess, burnt oil, and some cuss words for me. If you cook on a low flame, your idli will soak up lot of oil. But here is a trick which you can try - Using a spray bottle, spray some water on cuts of idli and then, sprinkle some cornstarch on it. These fried idli pieces can be simply eaten by sprinkling some chat masala and garam masala on them, with chatni. For schezwan Idli fry Put finely chopped ginger, garlic, onion, green chilly and coriander in a 5, 6 tablespoons of hot oil, and saute it for a while, add 3 table spoons of Ching's schezwan sauce, and a little bit of water to mix all of this well. Add some chicken masala, and salt. So your hot sauce is ready. Not put the fried idli pieces in this sauce and toss it with sauce for a while. Precautions to take - if your sauce is too watery again idli wil become soggy. If it is too thick it won't coat the idli well. This tossing job should be done quickly to avoid idli becoming soggy, so you need high flame. I work with high pressure range, so for me all these tasks are pretty easy. The ultimate product you are aiming for is crispy, hot, tangy idli pieces ! Garnished with chopped green coriander.

If you can prepare dolgana coffee then you can definitely prepare this ! All you need here are 6 pao. Potatos, onion, tomato, garlic, green chilly and some garam masala and coriander. All these ingredients are easily available now in the market, if they are not available in your area, vote carefully next time ! The recipe here is quite simple, chop eveything except potatoes, fry it, add some garam masala, add boiled potatoes and saute for few mins, till eveyrhing is dry. From one side, hollo your pao. Fill the mixture in it and you are all set. Now here comes intresting part. The soft part of bread which you carved out, roast it in a pan along with garlic, green chilly and corriander. Add salt or chat masala. Add some water and put it in blender till you get a fine, smooth paste. This is your dip. Now on a hot pan, apply butter or oil and roast your pao on both sides ! That's it.. Suggest a cool name for this.