Welcome to Food Yumaroma, your go-to destination for mouth-watering Indian and worldwide recipes. Our channel is dedicated to bringing you the best of both worlds with regular videos and shorts that showcase the most delicious and flavorful dishes from around the globe. From classic Indian curries and street food to international favorites like pasta, fried chicken, Kimchi, burger, dosa, ramen and more, we've got it all covered. We share our passion for cooking with you, providing easy-to-follow recipes and step-by-step instructions that will have you whipping up amazing meals in no time. So whether you're a seasoned home cook or a newbie in the kitchen, Food Yumaroma has something for everyone. Join us on our journey as we explore the world of food and bring you the best recipes that will leave you craving for more! Happy Cooking
tip.... agli baar: gud ki jagah garlic (jitna aapko pasand hai....) aur baigan upar se....matlab pehele aaloo aur in sabka sabji banalo baadme upar se baigan...(woh kacje na rehe jaye isiliye dheeme aanch pe unhe halka halka fry karlo)... aur please haldi kam daalo
Vankaya Pulusu or Gutti Vankaya Pulusu is a very traditional Andhra dish. Tender violet brinjals are sauted with masala and cooked in tomato puree and tamarind extract. Other names for Vankaya are Brinjal, Vazhuthanga, Baingan, Eggplant, , Vangi etc. --Ingredients Brinjal 250g Shallot 1 cup Green chilli 3 Tomato puree 1 cup Tamarind pulp ½ cup Turmeric powder 1 tsp Salt 1 tsp Red chilli powder ½ tsp Coriander powder 2 tsp Mustard seeds 1 tsp Cumin seeds 1 tsp Asafoetida 1 tsp Jaggery for taste --Instructions Take fresh brinjal for preparing Venkaya Pulusu. Cut and remove the tip and chop in square pieces and wash well in water. Use a pan, one the pan is hot add oil. Once oil is hot , add mustard seeds, cumin seeds and green chilli. Once the mustard seeds crackle, add shallot. One the shallots become translucent, add the chopped brinjal, turmeric powder and salt. Cover with a lid and cook for 5 minutes. Open the lid and saute well. Add tomato puree, tamarind pulp and asafoetida and stir well and cook for 2 minutes. Serve with hot steamed rice or chapathi.
Vazhakoombu thoran kerala style | How to cook banana flower | Kela flower recipe --Ingredients Banana flower 1 Grated coconut 1½cup Red cow peas(van payar) ½ cup Mustard seeds 1 tsp Cumin seeds 1 tsp Shallot 4 Garlic 4 Rice 2 tsp Curry leaves 3 sprigs Oil 1 to 2 tbsp Turmeric powder 1 tsp Red chilli powder ½ tsp Salt 1 tsp --Instructions for banana blossom stir fry Take fresh banana flower(vazhakoombu or kela flower or mocha) and remove the outer petals and the flowers. Cut and remove the tip and start chopping finely in water. Wash it well, squeeze out the water and keep aside. Take a pan and cook van payar(red cow peas) for 10 minutes in water and keep aside. Use the same pan, once the pan is hot , add oil and once the oil is hot, add mustard seeds, and rice and saute. Add banana flower, grated coconut, crushed mix of cumin seeds, curry leaves, shallot and garlic, turmeric powder, red chilli powder, salt and cover with a lid. Cook for 4 mins on a medium flame. Open the lid and saute for a minute and add cooked van payar and cook for another 2 minutes. Now, the healthy and nutritious banana flower stir fry thoran recipe is ready to be served with hot rice
'Thoran ' is a Malayalam word for cooking finely chopped vegetables with grated coconut and very little oil and cooked mostly covered. It's a very healthy preparation and tasty too!!
--Ingredients for bharwa karela --for stuffing Butter 2 tbsp Grated paneer 1 cup Peanuts 2 tbsp Cashew nuts 2 tbsp Turmeric powder ½ tsp Red chilli powder ¼ tsp salt 1 tsp --for fry Karela(bitter gourd) 8 Oil 2 tbsp --for gravy Minced onion 1 cup Minced tomato ½ cup Minced garlic 2 tsp Minced Ginger 2 tsp Salt 1 tsp Turmeric powder 1 tsp Red chilli powder ½ tsp Coriander powder 3 tsp Butter 1 tbsp Water 1 cup --Instructions for stuffed bitter gourd curry Use a pan, once the pan is hot, add butter. Add grated paneer, cashew nut, peanut, turmeric powder, red chilli powder, salt and saute for 4 minutes on a medium flame and transfer to a mixer. Grind well and keep aside. Take fresh bitter melons(pavakka, kakarakaya or karela) and wash well. Cut and remove the tips. Make a slit, remove the seeds and stuff the paneer, peanut, cashew nut and spices mix into bitter gourd. Take a frying pan and once its hot, add oil. Once the oil is hot, fry the stuffed bitter gourd until its fully cooked and keep aside. Use a pan, once the pan is hot add oil. Once the oil is hot add onion, tomato, garlic, ginger, salt, turmeric, red chilli powder, coriander powder, and cook until the rawness disappear and onion become mushy. Add water, wait for it to boil, add butter and stir well. Then add fried stuffed bitter gourd into the gravy, and cover with a lid. Cook for 2 mins on a medium flame. Open the lid and serve tasty and delicious bharwa karela with rice, roti or chapati. #recipe #cooking
--Ingredients Spiny gourd Potato Green chilli 3 Onion 1 Turmeric powder 1tsp, Red chilli powder Salt 1tsp, Oil 1-2 tbsp --Instructions Wash and clean spiny gourd and potatoes. Chop spiny gourd and potatoes for frying (mezhukkupuratti). Take a frying pan and add oil. Once the oil is hot, add the chopped potatoes and spiny gourd. Add green chilli, onion, turmeric powder, red chilli powder and salt. Saute and cover with a lid. Cook for 4 minutes on a medium flame. Open the lid and saute again. Then cook with lid open on medium to high flame until the vegetables are fried well. Serve tasty potato and spiny gourd fry with rice or roti. #shorts #recipe #food
Ingredients: -- For stuffed bhindi LADY FINGER | भिंडी - 250 GRAMS DRY RED CHILLI | सूखी लाल मिर्च - 3 PEANUTS | मूंगफली - ⅛ CUP OR ¼ CUP CORIANDER SEEDS | धनिये के बीज - 2 TBSP CUMIN SEEDS | जीरा - 1 TSP SESAME SEEDS | तिल के बीज - 1 TSP GRATED COCONUT | कसा हुआ नारियल - 1 CUP SALT | नमक - A PINCH COCONUT OIL FOR FRYING | तलने के लिए नारियल का तेल - 1 TBSP --Instructions: Wash the okra & pat them dry using a clean towel. Cut the crown & tip of the ladiesfinger & make a slit in the center from where the stuffing will be filled. Prepare all the bhindi similarly. To make the stuffing, set a pan over high heat & let it get hot, then turn down the flame to low & add dry red chilli, peanuts, coriander seeds, cumin seeds, sesame seeds, grated coconut. Cook until the grated coconut colour changes to brown while stirring it continuously & then transfer it into a mixer. Grind well with salt. Fill the ladyfingers with this filling. Set a kadhai or pan over medium heat & add the coconut oil, once the oil heats up, add the stuffed okra. Cover the kadhai & cook over low flame until the bhindi gets cooked. Once the bhindi is cooked, remove the lid & cook the other sides also. Serve delicious, lip-smacking bharwan bhindi as a snack or with rice, roti and chapati.
Could cook the onion in garlic butter and put the cheese slice on top of the patty while it's cooked and on pan. It kinda takes the flavour to next level
Pavakka theeyal is also known as kaipakka theeyal or Bitter melon theeyal, KakaraKayi curry, Pavakkai kulambu, karela tarkari or Karela sabzi. It has a distinctive taste and colour from the roasted coconut and tamarind. It is also a staple part of home cooked meals in Kerala. Can be served at lunch/dinner. Ingredients Pavakka 250g Onion 1 large size Tamarind pulp ½ cup Green chilli 2-4 Curry leaves 3 sprigs Water 1 cup Salt 1-2 tsp --Masala for gravy Coconut oil 1 tbsp Dry red chilli 4 Coriander seeds 2 tsp Grated coconut 1½ cup Curry leaves 2-3 sprigs Water ¼ - ½ cup --Tempering Coconut oil 1-2 tbsp Mustard seeds 1 tsp Cumin seeds 1 tsp --Instructions for preparing Pavakka theeyal Use fresh Bitter melon for theeyal. Cut the tips and remove the seeds. Cut the bitter gourd into two half and chop the bitter gourd into thin small slices. Wash well. Use a pan, add coconut oil, once the oil is hot fry the slices of bitter melon with salt and turmeric powder. fry until it turns brown and then keep aside. ---For gravy Use a pan or kadhai, once the pan is hot, add coconut oil(or any other oil). Once the oil is hot, add dry red chillis, coriander seeds, grated coconut, curry leaves and roast until the coconut colour changes to brown on a low flame. Use a mixer, add the dry red chilli first, then add fried grated coconut, coriander seeds curry leaves and grind well, then open the mixer and add water and make fine paste and keep aside. Use a earthen kadai, once the kadai is hot, pour the coconut masala mix, water, tamarind pulp, green chilli, turmeric powder, salt and curry leaves and stir well. Once it boils, add the fried bitter gourd and stir well. cook for 2 minutes on a medium flame. Switch off the flame and serve delicious and healthy pavvaka theeyal with rice or chapathi!!
Okra chips is also known as Okra fry, Bhindi fry, Kurkuri bhindi, Bendakkaya fry, Vendakka fry, vendakkai, gumbo fry, lady's finger fry. Kurkuri Bhindi is a spicy, tasty and super crispy dish made with tender okra or ladies finger, gram flour, spices and seasonings. This Fried Okra recipe makes for one of the best evening snacks or as a side dish for your everyday meals. Okra is considered a superfood. It is a high-fiber food rich in vitamins and minerals. It is best to eat it in moderation and as part of a varied, balanced diet. Crispy fried okra recipe --Ingredients Lady’s finger - 250 to 500 grams Besan flour - ½ cup Rice flour - ¼ cup Turmeric powder 1 tsp Chilli powder - ¼ tsp Coriander powder - ½ tsp Salt 1 tsp Oil for frying --Instructions Use fresh okra for making fries. Cut and remove the tip and crown and wash well. Cut it into two half or slice the okra vertically into 4 pieces. If you have small sized bhindi, then slice into 2 pieces. Remove the seeds. Add basen, rice flour, turmeric powder, red chilli powder, coriander powder and salt in a mixing bowl and mix well. Use a pan or kadai and once the pan is hot, add oil. Once the oil is hot, add the okra and fry well. Serve crispy bhindi as an evening snack or as a side dish to rice, roti or chapathi.
Patta gobhi ki sabji | Cabbage potato curry | Muttaikose curry | पत्ता गोभी की सब्जी --Ingredients for preparing cabbage pakora and potato fry. Cabbage 300g, Minced onion ½ cup Minced ginger 2 tsp Minced garlic 2 tsp Turmeric powder 1 tsp Red chilli powder ¼ tsp Coriander powder ½ tsp Salt 1 tsp Besan powder 1 cup Water ½ cup Oil for frying(MUSTARD OIL) Potato (chopped) 1 cup Ingredients for gravy. Oil 2 tbsp Cumin seeds 1 tsp, Cardamom 3 Clove 3 Cinnamon 1 inch Minced onion 1-2 cup Minced ginger 2 tsp Minced garlic 2 tsp Turmeric powder 1 tsp Red chilli powder ¼ tsp Coriander powder 3 tsp Slit green chilli 3 Dry red chilli 2 Tomato puree 1 cup Water 2 cup Salt 1 tsp --Instructions for preparing aloo patta gobhi ki sabji. Take a fresh cabbage and peel the outer leaves and wash well. Cut into half and chop cabbage finely. Transfer it to a mixing bowl and add onion, ginger, garlic, salt, besan, turmeric powder, coriander powder, red chilli powder, water and mix them well. Use a pan/kadai and add oil for frying. Once the oil is hot, take small quantities of cabbage mix and drop in the oil carefully. Cook until both sides turn golden brown(Be careful not to burn it). Keep aside. Use the same oil to fry the potatoes and keep aside. Again, use the same pan and remaining oil, and add cumin seeds, green chilli, dry red chilli, ginger, garlic, cardamom, clove, cinnamon. Saute for a minute or two and add onion, turmeric powder, coriander powder, red chilli powder and saute until the rawness disappear. Add tomato puree, water and stir well. Wait until it starts boiling. Add fried potatoes and fried cabbage and cook for 2 minutes. Serve hot with rice, roti or paratha.
Pavakka thoran which has other names such as kaipakka upperi, bitter gourd poriyal, bitter melon stir fry and karela ki sabji is a healthy and easy to prepare side dish with rice. In this preparation, pavakka is finely chopped and is cooked on steam with very less oil. Mustard , cumin seeds, a handful of rice, green chilli, curry leaves and grated coconut are used to prepare this recipe. The cooking time is also very less. This preparation also preserves the nutrients in the ingredients. Extremely beneficial for daily use. Bitter gourd is a good source of phosphorus, iron, and vitamins A and C. It's a perfect immunity booster and good for skin and bones. --Ingredients Pavakka | Bitter gourd 300g, Grated coconut 1 cup, Mustard seeds 1 tsp, Cumin seeds 1 tsp, Rice a handful, Slit green chilli 3 Curry leaves 2 sprigs Oil 1 tbsp Turmeric powder 1 tsp Red chilli powder 1/4 tsp Salt 1 tsp --Instructions for bitter melon thoran Take fresh bitter melons(pavakka or karela) and wash well. Cut and remove the tips. Cut into half, remove the seeds and chop bitter gourd finely. Take a pan and once its hot, add oil. Once the oil is hot, add mustard seeds, cumin seeds, and rice and saute. Add bitter gourd, grated coconut, green chilli, turmeric powder, red chilli powder, salt and cover with a lid. Cook for 5 mins on a medium flame. Open the lid and saute for a minute and add curry leaves and cover with the lid cook for another 2 minutes. Now, the healthy and nutritious bitter melon stir fry thoran recipe is ready to be served with hot rice.
