Masala Pav
Masala Pav


Soft pav buns are the star of this dish when they are filled with butter. They’re delicious. It works well as a dinner entrance, an evening snack, or a weekend breakfast. Learn Masala Pav Recipe!

Masala Pav

Makes: 2 portions

Cooking plus preparation time: 25 minutes


  • 3 tbsp. Melted butter
  • 4 to 5 chopped cilantro stems chili powder, Kashmiri, 1 tsp.
  • Pav bhaji masala 2 to 3 tsp (Indian spice blend)
  • Two garlic cloves
  • Two tomatoes sliced
  • One onion chopped
  • Four buns, pav salt, as you like.
  • Various drops of fresh lemon juice

How to make Masala Pav

  • Heat in a large pan for about 1 tbsp. Of butter. Add onion and garlic. Add tomatoes when the onions are softened. Cook until the blend is mashed.
  • Add pav bhaji masala, salt, and powdered chili. Add 2 to 3 centimeters of water filter. Cook until the masala is done for a few minutes.
  • Add lemon juice and leaves of coriander. Remove from heat. Remove from heat.
  • Cut buns. 4. Disseminate masala within. Heat skillet. Heat skillet. Spread over the inside one additional tbsp. Of butter. Place buns face upward with masala.
  • When the first side is toasted correctly, place a small butter dab on the buns. The masala juice is going to sickle into the buns.
  • Gently flip buns. Toast the other side. Toast other sides. Remove from heat.
  • Serve quickly. Learn Masala Pav Recipe!
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Masala Pav Video

Fried Okra

Fried Okra
Fried Okra

Fried okra has been a popular meal for many years in India and worldwide. But it’s excellent to prepare this multipurpose garden plant for a lighter type of cuisine in the summer months. Learn Masala Pav Recipe!

Makes: 4 portions

Cooking + preparation time: 1/2 hours


  • Turmeric 1⁄4 tsp., ground
  • 1⁄4 cup of the cocoon,
  • Shredded to a length of 12 oz.
  • One asafetida pinch
  • One chili sliced
  • 2 to 3 garlic cloves, hacked
  • 1 tsp. Of the seed of cumin,
  • All 1 tsp. Of mustard seeds, whole
  • 1⁄4 cup of oil, sapphire, fresh lime juice 2 tsp.
  • Salt, as you want.

How to make Fried Okra

  • Preheat a large skillet over medium-high heat.
  • Add oil, cumin, and seeds of mustard.
  • Cook for 1/2 minutes. Cook.
  • Add asafetida, chile, and garlic.
  • Cook for 1⁄2 minutes more.
  • Stir in the okra.
  • Use salt to season.
  • Remove occasionally during cooking until tender and golden spots begin to appear.
  • Add currants and cocoa.
  • Cook until well heated.
  • Add lime juice and mix.
  • Serve quickly.
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Fried Okra Video

Dried Moong Daal

Dried Moong Daal
Dried Moong Daal

This lentil meal is packed with healthy protein, and preparation lasts only approximately half an hour. You may serve it with Indian flatbread or flatbread or with a favorite pickle. It’s a simple but satisfying dinner.

Makes: 4 portions

Cooking + preparation time: 1/2 hours


  • Two chilies, green
  • 1 x 2-inch fresh ginger piece grated a snap of asafetida
  • 1 tsp of seeds of cumin,
  • 3 inches of oil, canola
  • 1 cup of daal moon (yellow split lentils)
  • Turmeric powder 1⁄2 tsp. 1 tbsp.
  • Fresh lime juice
  • Salt, as you wish

For decoration: coriander leaves, cut off.

How to make Dried Moong Daal

  • Place the daal in a large basin. Wash well. Wash well. Place in the deep saucepan, boil with enough water to completely cover the daal. As desired, salt. Turmeric powder should be added.
  • Bring to the boil. Cook till the dal is tender but not mashed yet.
  • In a separate pan, heat the oil over medium heat. Add green chile and seeds of cumin. Fry till they don’t sputter anymore. Add ginger. Ginger. Fry another minute.
  • Add daal cooked. When you mix, don’t mash daal.
  • Season as desired with salt. Stir slowly. Remove the top of the stove.
  • Toss with lemon juice.
  • Stir gently one last time.
  • Garnish with coriander & Serve.
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Dried Moong Daal Video

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