Foodxp

Foodxp Sharing our love for food across different cultures through our shows ✨
We serve ~ 📺Originals | 🍛Recipes |👩‍🍳Chefs

10/09/2026

Make your Paryushan meals extra special with this Magani Dal & Besan Nu Paratha by Chef Neha Shah! ✨

A hearty stuffed paratha filled with cooked moong dal, roasted besan, aromatic spices and a touch of sweetness. The flavourful filling comes wrapped in a golden, ghee-cooked paratha that’s crisp on the outside and deliciously comforting. ❤️

Ingredients:

For the Dough:
• 2 cups wheat flour
• ½ tsp salt
• 1 tbsp ghee
• Water as required

For the Filling:
• 1 cup split yellow moong dal
• 1½ tbsp ghee
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• ¼ tsp carom seeds
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• 1 tbsp roasted besan
• 1 tsp sugar
• ½ tsp roasted dry fenugreek leaves

For Cooking:
• 2–3 tbsp ghee

Method:

• Knead wheat flour, salt and ghee with water to make a soft dough. Cover and rest.
• Soak moong dal for 3–4 hours, then boil until cooked but not mushy. Drain well.
• Heat ghee and temper cumin, fennel and carom seeds.
• Add the dal and cook until completely dry.
• Mix in the spices, salt and roasted besan.
• Switch off the heat and add sugar and roasted crushed dry fenugreek leaves. Cool the filling completely.
• Roll the dough, add the filling, seal and gently roll into a medium-thick paratha.
• Cook on a hot tawa with ghee until golden and cooked through.

Serve hot and enjoy this flavourful Paryushan special with your family! ❤️

Save this recipe and try it during your Paryushan celebrations.

10/09/2026

This Paryushan, try this amazing "Magni Dal & Besan Nu" Paratha by Chef Neha Shah! 🙏❤️

Packed with a flavourful moong dal and roasted besan filling, this golden, ghee-cooked paratha is a delicious addition to your festive menu.

Ingredients:👇

For the Dough:
• Wheat flour – 2 cups
• Salt – ½ tsp
• Ghee – 1 tbsp
• Water – as required

For the Filling:👇
• Split yellow mung lentils – 1 cup
• Ghee – 1½ tbsp
• Cumin seeds – ½ tsp
• Fennel seeds – ½ tsp
• Carom seeds – ¼ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – ½ tsp
• Cumin powder – ½ tsp
• Salt – to taste
• Roasted chickpea flour – 1 tbsp
• Sugar – 1 tsp
• Roasted dry fenugreek leaves – ½ tsp

For Cooking:
• Ghee – 2–3 tbsp

Let's Make It:🧑‍🍳

1. Knead wheat flour, salt and ghee with water into a soft, smooth dough. Cover and keep aside.
2. Soak the moong dal for 3–4 hours, boil until cooked but not mushy and drain well.
3. Heat ghee and temper with cumin, fennel and ajwain. Add the dal and sauté until completely dry.
4. Add turmeric, red chilli, coriander powder, cumin powder and salt. Mix well.
5. Add roasted besan, then switch off the heat. Mix in sugar and roasted, crushed dry fenugreek leaves. Cool completely.
6. Stuff the cooled filling into portions of dough and seal well.
7. Dust with flour and roll into medium-thick parathas.
8. Cook on a hot tawa with ghee until golden brown and cooked through.
9. Serve hot.

👉Save this recipe and bring a delicious touch of tradition to your Paryushan menu! ❤️



(MoongDalParatha JainRecipe JainFood ParyushanRecipe ChefNehaShah IndianFood TraditionalRecipes)

09/09/2026

Paryushan Special Moong Ki Pakodi Ki Sabji ✨

Looking for a delicious recipe to make during Paryushan? Chef Neha Shah brings you this comforting Moong Ki Pakodi Ki Sabji — crispy golden moong dal pakodis served in a flavourful, spiced besan gravy.

Ingredients:

For the Moong Dal Pakodi:
• Split yellow mung lentils – 1 cup
• Black pepper powder – ½ tsp
• Fennel seeds – ½ tsp
• Salt – to taste
• Turmeric powder – ¼ tsp
• Carom seeds – ¼ tsp
• Fruit salt – ½ tsp
• Oil – for deep frying

For the Gravy:
• Ghee – 2 tbsp
• Cumin seeds – ½ tsp
• Mustard seeds – 1 tsp
• Cinnamon – 1 inch
• Dry red chilli – 1
• Bay leaves – 2
• Fennel seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Salt – to taste
• Sugar – 1 tsp
• Besan – 1 tbsp
• Water – 2½ cups

Method:

1. Soak moong dal for 2–3 hours. Drain and grind into a thick, smooth batter.
2. Add black pepper, fennel seeds, salt, turmeric and carom seeds. Mix well.
3. Add fruit salt just before frying. Gently mix, drop small portions into hot oil and fry until golden.
4. Mix besan with a little water to make a smooth slurry. Add the remaining water used to rinse the mixer after grinding the dal.
5. Heat ghee and add cumin, mustard, cinnamon, dry red chilli, bay leaves and fennel seeds. Sauté for 30 seconds.
6. Add turmeric, red chilli powder and the besan-water mixture. Add salt and sugar.
7. Cook on medium-low heat, stirring continuously until the gravy thickens.
8. Once the gravy comes to a boil, switch off the heat and add the fried pakodis. Gently stir for about 30 seconds.
9. Serve hot.

Make your Paryushan celebrations extra special with this comforting homemade recipe. ❤️

09/09/2026

Paryushan Special Moong Ki Pakodi Ki Sabji ✨

Crispy moong dal pakodis with flavourful gravy 🤤

Chef Neha Shah shows us how to turn simple moong dal into this delicious traditional sabji.

Ingredients:👇

For Moong Dal Pakodi:
• Split yellow mung lentils – 1 cup
• Black pepper powder – ½ tsp
• Fennel seeds – ½ tsp
• Salt – to taste
• Turmeric powder – ¼ tsp
• Carom seeds – ¼ tsp
• Fruit salt – ½ tsp
• Oil – for deep frying

For Gravy:👇
• Ghee – 2 tbsp
• Cumin seeds – ½ tsp
• Mustard seeds – 1 tsp
• Cinnamon – 1 inch
• Dry red chilli – 1
• Bay leaves – 2
• Fennel seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Salt – to taste
• Sugar – 1 tsp
• Besan – 1 tbsp
• Water – 2½ cups

Let's Make It:🧑‍🍳

1. Soak the moong dal for 2–3 hours, drain and grind into a thick, smooth batter.
2. Add black pepper, fennel seeds, salt, turmeric and carom seeds. Mix well.
3. Add fruit salt just before frying. Drop small portions into hot oil and fry until golden. Drain.
4. Mix besan with a little water to make a smooth slurry. Add the remaining water used to rinse the mixer after grinding the dal.
5. Heat ghee and add cumin, mustard, cinnamon, dry red chilli, bay leaves and fennel. Sauté for 30 seconds.
6. Add turmeric, red chilli powder and the besan-water mixture. Add salt and sugar.
7. Cook on medium-low heat, stirring continuously until the gravy thickens.
8. Once the gravy boils, switch off the flame and add the fried pakodis.
9. Gently stir for about 30 seconds and serve hot.

👉Add this delicious sabji to your Paryushan menu and enjoy a comforting taste of tradition! ❤️



(JainFood JainRecipe ParyushanRecipe GujaratiFood IndianFood ChefNehaShah TraditionalRecipes FestiveFood)

08/09/2026

Paryushan Special Patodi Nu Shaak ❤️

Happy Paryushan To All..

Simple ingredients, soft besan patodi and a comforting curd-based gravy come together in this delicious recipe by Chef Neha Shah.

Ingredients:

For the Patodi:
• Gram flour – ½ cup
• Curd – ½ cup
• Water – ½ cup
• Salt – ½ tsp
• Turmeric powder – ¼ tsp

For the Gravy:
• Curd – 1 cup
• Besan – 1 tbsp
• Water – 1½ cups
• Ghee – 2 tbsp
• Cumin seeds – ½ tsp
• Mustard seeds – ½ tsp
• Cinnamon – 1 small piece
• Bay leaf – 1
• Dry red chilli – 1
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt – to taste
• Dry fenugreek leaves – ½ tsp

Let's Make It:

• Whisk gram flour, curd, water, salt and turmeric until smooth.
• Cook on low flame for 8–10 minutes, stirring continuously until thick.
• Spread the mixture onto a greased thali and let it cool and set completely.
• Whisk curd and besan together, then gradually add water.
• Heat ghee and temper with cumin, mustard seeds, cinnamon, bay leaf and dry red chilli.
• Add the spice powders and gradually stir in the curd-besan mixture.
• Cook on low flame for 4–5 minutes.
• Cut the set patodi into medium pieces and add them to the gravy.
• Cook for another 3–4 minutes so the patodi absorbs the flavours.
• Finish with roasted crushed kasuri methi and serve hot with steamed phulka.

Save this recipe for your Paryushan menu and give it a try! ❤️

08/09/2026

Paryushan Special Patodi Nu Shaak🤤

Happy Paryushan to all! 🙏✨

Make this Paryushan a little more special with this traditional and comforting Patodi Nu Shaak by Chef Neha Shah. ❤️

Ingredients:

For Patodi:
• Gram flour – ½ cup
• Curd – ½ cup
• Water – ½ cup
• Salt – ½ tsp
• Turmeric powder – ¼ tsp

For Gravy:
• Curd – 1 cup
• Besan – 1 tbsp
• Water – 1½ cups
• Ghee – 2 tbsp
• Cumin seeds – ½ tsp
• Mustard seeds – ½ tsp
• Cinnamon – 1 small piece
• Bay leaf – 1
• Dry red chilli – 1
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt – to taste
• Dry fenugreek leaves – ½ tsp

Let's Make It:🧑‍🍳

1. Mix gram flour, curd, water, salt and turmeric into a smooth, lump-free batter.
2. Cook on low heat for 8–10 minutes, stirring continuously until thick.
3. Spread the mixture evenly on a greased thali and let it cool completely.
4. Whisk curd, besan and water together to make the gravy mixture.
5. Heat ghee and temper with cumin, mustard, cinnamon, bay leaf and dry red chilli.
6. Add red chilli powder, turmeric and the curd-besan mixture, stirring continuously to prevent splitting.
7. Add salt and cook on low heat for 4–5 minutes.
8. Cut the cooled patodi into pieces and add them to the gravy. Cook for 3–4 minutes.
9. Finish with roasted crushed dry fenugreek leaves and serve hot with steamed phulka.

👉Give this traditional recipe a try and make your Paryushan celebrations extra special! ❤️



(GujaratiFood GujaratiRecipe TraditionalFood IndianFood ChefNehaShah)

07/09/2026

Delhi’s famous Matar Kulcha, straight from the streets to your kitchen! ❤️

That spicy, tangy matar with soft, freshly cooked kulchas is a combination that never gets old.

Chef Ajay Chopra shows you how to make this much-loved Delhi street food at home, with chatpata matar tossed with onion, tomato, green chillies, chaat masala, tamarind and lemon, paired with soft kulchas topped with nigella seeds and coriander.

Ingredients:

For Matar:

• Dried yellow peas – 250 gm
• Baking soda – ¼ tsp
• Onion – 1
• Tomato – 1
• Fresh coriander – 2 tbsp
• Green chillies – 2–3
• Roasted cumin powder – 1 tsp
• Chaat masala – 2 tsp
• Tamarind pulp – 1 tbsp
• Lemon juice – 1 tbsp
• Red chilli powder – 1 tsp
• Salt
• Water

For Kulcha:

• Refined flour – 1 cup
• Dry yeast – 1 tsp
• Sugar – 1 tbsp
• Lukewarm water – 2 tbsp
• Baking soda – 1 tsp
• Oil – 1 tbsp
• Nigella seeds – 1 tsp
• Fresh coriander – 2 tbsp
• Salt

Let’s Make It:

1. Boil the soaked yellow peas with water, baking soda and salt for 5–7 minutes until soft. Drain and cool.

2. Add onion, tomato, coriander, green chillies, roasted cumin powder, chaat masala, tamarind pulp, lemon juice, red chilli powder and salt. Mix well.

3. Mix yeast and sugar with lukewarm water and leave for 10 minutes until frothy.

4. Combine refined flour, baking soda, salt, oil and the yeast mixture. Knead into a soft dough and rest for 30–45 minutes.

5. Divide into small balls, flatten into kulchas and top with nigella seeds and coriander. Cover and rest for another 30 minutes.

6. Cook the kulchas on a hot iron griddle over low flame. Sprinkle a little water and cover to let them cook with steam.

7. Cook until light golden on both sides and serve hot with the prepared matar.

Do try this recipe at yout home 😍

07/09/2026

Chandni Chowk Special Matar Kulcha! 😍

One of Delhi’s most loved street food favourites — spicy, tangy matar served with hot, soft kulchas. ❤️

Chef Ajay Chopra brings this Delhi street-style classic to your kitchen, and that chatpata matar with freshly cooked kulcha is a combination you simply can’t resist!

Ingredients:👇

For Matar:
• Dried yellow peas – 250 gm
• Baking soda – ¼ tsp
• Onion – 1
• Tomato – 1
• Fresh coriander – 2 tbsp
• Green chillies – 2–3
• Roasted cumin powder – 1 tsp
• Chaat masala – 2 tsp
• Tamarind pulp – 1 tbsp
• Lemon juice – 1 tbsp
• Red chilli powder – 1 tsp
• Salt

For Kulcha:👇
• Refined flour – 1 cup
• Dry yeast – 1 tsp
• Sugar – 1 tbsp
• Lukewarm water – 2 tbsp
• Baking soda – 1 tsp
• Oil – 1 tbsp
• Nigella seeds – 1 tsp
• Fresh coriander – 2 tbsp
• Salt

Let’s make it🧑‍🍳

• Boil soaked yellow peas with baking soda and salt until soft. Drain and cool.
• Add onion, tomato, coriander, green chillies, roasted cumin, chaat masala, tamarind, lemon juice, red chilli powder and salt. Mix well.
• Activate yeast with lukewarm water and sugar.
• Mix with flour, baking soda, salt and oil. Knead into a soft dough and rest for 30–45 minutes.
• Divide, flatten and shape the kulchas. Top with nigella seeds and coriander and rest again.
• Cook on a hot iron griddle, sprinkle a little water and cover so the kulchas cook with steam.
• Cook until light golden and serve hot with the prepared matar.

👉Do try this recipe and bring the taste of Delhi to your home ❤️



(StreetFoodIndia IndianStreetFood KulchaRecipe NorthIndianFood ChefAjayChopra IndianFood FoodReels DelhiFoodLovers)

05/09/2026

Khumb Matar Wala Tadka Pulao

Chef Harpal Singh Sokhi brings together earthy mushrooms, sweet green peas and fragrant basmati rice in this delicious Khumb Matar Wala Tadka Pulao. Cooked with ghee and whole spices, then finished with fresh mint, this simple rice dish is full of flavour and easy to make at home.

Ingredients:

• Basmati rice – 2 cups
• Button mushrooms – 1 cup
• Green peas – 1 cup
• Green chillies – 2–3
• Water – 4 cups
• Mint leaves – 10–12
• Cumin seeds – 1 tsp
• Bay leaves – 3–4
• Cloves – 4
• Black peppercorns – 1 tsp
• Onion – 1
• Ghee – 2 tbsp
• Salt

Let's Make It:

Heat ghee in a pressure cooker and temper it with cloves, black peppercorns, bay leaves and cumin seeds.

Add sliced onion and cook until light pink.

Add chopped button mushrooms and cook for a minute. Add salt, green peas, slit green chillies and soaked basmati rice.

Add water and fresh mint leaves. Pressure cook for 3 whistles.

Serve the pulao hot.

Try this flavourful pulao for your next lunch or dinner and enjoy a simple rice dish with a tasty tadka! ❤️

05/09/2026

Khumb Matar Wala Tadka Pulao🍄 🍚

A simple pulao, but that ghee tadka makes all the difference!✨

Fragrant basmati rice cooked with mushrooms, green peas, whole spices and fresh mint — an easy and comforting meal that's packed with flavour.🍄

Chef Harpal Singh Sokhi 🧑‍🍳 gives this classic pulao a delicious tadka twist!

Ingredients:👇

• Basmati rice – 2 cups
• Button mushrooms – 1 cup
• Green peas – 1 cup
• Green chillies – 2–3
• Water – 4 cups
• Mint leaves – 10–12
• Cumin seeds – 1 tsp
• Bay leaves – 3–4
• Cloves – 4
• Black peppercorns – 1 tsp
• Onion – 1
• Ghee – 2 tbsp
• Salt

Let's make it!🫡

• Heat ghee in a pressure cooker and temper with cloves, black peppercorns, bay leaves and cumin seeds.
• Add sliced onion and cook until light pink.
• Add chopped mushrooms and cook for
a minute.
• Add salt, green peas, slit green chillies and soaked rice.
• Pour in water and add mint leaves.
• Pressure cook for 3 whistles.
• Serve hot and enjoy!

👉Would you give this flavourful pulao a try? 🍚❤️

Address

Harrow

Website

Alerts

Be the first to know and let us send you an email when Foodxp posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Foodxp:

Shortcuts

Share

Category