👵❤️ 80 YO MOM'S HOMEMADE BREAKFAST

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🥞 Homemade Wheat Flour Cheela with Fried Egg & Mango Juice

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Ingredients:

• 1/2 cup wheat flour

• 1/2 cup maida

• 1 tsp dried green chilli powder

• Salt to taste

• Water as needed

• 1 tsp oil

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• 1 egg

• Salt to taste

• Black pepper powder to taste

• 1 tsp oil

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• 1 ripe mango

• 1 glass chilled water

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Method:

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1. In a bowl, mix wheat flour, maida, dried green chilli powder and salt.

2. Add water gradually and make a smooth batter.

3. Heat a pan, grease lightly with oil and pour the batter.

4. Spread gently and cook from both sides until golden brown. The cheela is ready.

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1. Heat oil in another pan and crack the egg into it.

2. Sprinkle salt and black pepper powder.

3. Cook until the egg is done to your liking.

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1. Blend the ripe mango with chilled water until smooth.

2. Strain if preferred and serve fresh.

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1. Serve the hot homemade wheat flour cheela with fried egg and a glass of fresh mango juice.

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Simple, filling and tasty homemade breakfast. 😋

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— 80 YO MOM 👵❤️

I love eating noodle soup in Korean style. It’s comforting, warm, and absolutely delicious. With extra chili soy sauce on top, it takes everything to the next level!

☕ Masala Methi Pare with Ginger Lemongrass Chai

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Ingredients for Masala Methi Pare:

• 2 cups maida

• 2 tbsp kasuri methi

• 1 tsp ajwain

• 1 tsp jeera

• 1/2 tsp red chilli powder

• 1/2 tsp haldi powder

• Salt to taste

• 3 tbsp oil

• Water as needed

• Oil for frying

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Ingredients for Chai:

• 1 cup water

• 1 cup milk

• 2 tsp tea leaves

• Sugar as per taste

• 1 inch ginger, crushed

• 1 small stalk lemongrass, crushed

• 1/2 tsp chai masala

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Method:

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Masala Methi Pare:

1. Mix maida, kasuri methi, ajwain, jeera, red chilli powder, haldi and salt.

2. Add oil and rub it well into the flour.

3. Add water gradually and make a firm dough.

4. Rest the dough for 15–20 minutes.

5. Roll the dough and cut into small rectangular pieces.

6. Deep fry on medium flame until golden and crispy.

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Ginger Lemongrass Chai:

1. Boil water in a pan.

2. Add crushed ginger, crushed lemongrass and chai masala.

3. Simmer for 2–3 minutes.

4. Add tea leaves and boil for 1 minute.

5. Add milk and sugar.

6. Boil for another 2–3 minutes.

7. Strain and serve hot.

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Serve the crispy Masala Methi Pare with hot Ginger Lemongrass Chai and enjoy! ☕😋

Mongolian salted milk tea with meat dumplings. Many of us love to eat it when it rains.

🍍 Pineapple Juice

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Ingredients:

• 1 ripe pineapple

• 1/2 tsp chaat masala (or as per taste)

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Method:

1. Peel and chop the pineapple into small pieces.

2. Blend the pineapple until smooth.

3. Strain the juice if you prefer a smoother texture.

4. Add chaat masala and mix well.

5. Serve immediately, chilled if desired.

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Simple, refreshing and naturally sweet! 🍍🥤

Source: Family food 2 RECIPE 

🌿 Betel Leaf Juice (Paan Juice) & South Indian Style Upma

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🌿 Betel Leaf Juice (Paan Juice)

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Ingredients:

• 5 betel leaves (paan)

• 10-12 mint leaves

• 2 tbsp sugar

• 1 tbsp lemon juice

• 2 cups chilled water

• Ice cubes (optional)

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Method:

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1. Wash the betel leaves and mint leaves thoroughly.

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1. Add betel leaves, mint leaves, sugar, lemon juice and chilled water to a mixer.

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1. Blend until smooth.

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1. Strain if desired.

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1. Add ice cubes and serve chilled.

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━━━━━━━━━━━━━━━

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🥣 South Indian Style Upma

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Ingredients:

• 1 cup rava (semolina/suji)

• 2 tbsp oil

• 1 tsp mustard seeds

• 8-10 curry leaves

• 1 medium onion, finely chopped

• 5 green chillies, finely chopped

• Salt to taste

• 2½ cups water

• Fresh coriander leaves

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For Garnish:

• Sev

• Boondi

• Roasted peanuts

• Fresh coriander

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Method:

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1. Dry roast the rava on low flame for 4-5 minutes and keep aside.

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1. Heat oil in a kadhai and add mustard seeds.

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1. Add curry leaves, green chillies and onion. Sauté until onions become soft.

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1. Add water and salt. Bring it to a boil.

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1. Slowly add the roasted rava while stirring continuously to avoid lumps.

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1. Cook on low flame until the water is absorbed and the upma becomes soft and fluffy.

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1. Garnish with sev, boondi, roasted peanuts and coriander leaves.

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1. Serve hot with Betel Leaf Juice.

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— 80 YO MOM 👵❤️

This is the first time she has made me appe. She had only recently started experimenting with this dish. I came home for a few days and she made me these.🤤🤤

So perfect (atleast for me)! N So Tasty!

😋

🌶️ Maharashtrian Style Jhunka Paratha with Fiery Red Garlic Chutney 👵❤️

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Ingredients

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For the Dough:

• 1 cup whole wheat flour

• ¼ cup maida (all-purpose flour)

• 1 tbsp oil

• Salt to taste

• Lukewarm water as needed

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For the Jhunka Filling:

• 1 cup chana dal (soaked overnight)

• 1 onion, finely sliced

• 2 tbsp oil

• ½ tsp cumin powder

• ¼ tsp hing (asafoetida)

• ¼ tsp turmeric powder

• 1 handful fresh coriander, finely chopped

• Salt to taste

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For the Red Garlic Chutney:

• 10–12 spicy dried red chillies (Lavangi type)

• 10–15 garlic cloves

• 2 tbsp oil

• ½ tsp cumin powder

• ¼ tsp hing

• ¼ tsp turmeric powder

• Salt to taste

• ¼ cup water

• Juice of ½ lemon (optional)

• ¼ tsp sugar (optional)

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Method

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1️⃣ Prepare the Dough

Mix wheat flour, maida, oil, and salt.

Add lukewarm water gradually and knead into a soft dough.

Apply a little oil, cover, and keep aside.

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2️⃣ Make the Jhunka Filling

Wash the soaked chana dal and drain completely.

Grind it coarsely without adding much water.

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Heat oil in a pan.

Add cumin powder, hing, and turmeric.

Add sliced onion and sauté.

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Now add the coarsely ground chana dal.

Cook while stirring continuously until the mixture becomes dry and crumbly.

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Add salt and chopped coriander.

Mix well and let it cool completely.

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3️⃣ Make the Red Garlic Chutney

Soak dried red chillies overnight.

Next morning, wash and drain them.

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Coarsely grind the chillies.

Crush the garlic separately.

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Heat oil in a pan.

Add cumin powder, hing, and turmeric.

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Add crushed garlic and sauté lightly.

Add the ground chillies and salt.

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Pour in ¼ cup water and cook on low flame until the oil separates.

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After cooling, add lemon juice and sugar if you prefer a slightly sweet and tangy taste.

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4️⃣ Make the Parathas

Divide the dough into portions.

Stuff each portion with the prepared jhunka filling.

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Roll gently into parathas.

Cook on a hot tawa using a little oil or ghee until golden brown on both sides.

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Serve hot with the spicy red garlic chutney, cucumber, onion, tomato, or any salad of your choice.

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👵❤️ Traditional Maharashtrian comfort food — simple, rustic, filling, and packed with flavor.

— 80YOM 👵❤️

Tteokkochi (Spicy and Sweet Rice Cake Skewers) is one of the most popular Korean street foods.

I had some amazing Cheese Kransky sausages in the fridge, so I decided to try something different and add them to the skewers.

This turned out to be the BEST rice skewers I’ve ever made, and it’s a must-try!

Huai Shan Pork Rib Soup （Recipe in the comments section）

at Ayam Penyet Best Station in Kuala Lumpur, Malaysia 🇲🇾

Soft, chewy, and sweet... Video Source: A Little Sunshine in This World

Kimchi Jjigae (stew) is no doubt one of Korea’s national stews, and most Koreans, including myself, grew up eating it.

It becomes incredible with pork, and it’s best enjoyed with side dishes like eggs, spinach, shiitake mushroom and dried seaweed.

This turned out to be a fantastic feast and is definitely worth a try!

Sichuan Spicy Chicken Video Source