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Angel Recipes Corner
Recipes Collection From Around The World
Recipes Collection From Around The World


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Buffalo chicken tacos are an interesting combination of boneless Buffalo wings and tacos. Breaded chicken is deep fried and then tossed with hot sauce and butter. You can adjust the amount of heat by the spiciness of the hot sauce you use. I used frank’s red hot and needless to say, these were pretty hot. These tacos are topped with lettuce, tomato, cheddar cheese, and blue cheese dressing. This does require a little work breading and frying the chicken but that’s about it. This is another great game day recipe. Enjoy.
3 boneless skinless chicken breasts (sliced into 1 inch chunks”
Oil (for deep frying)
1 cup all-purpose flour
½ teaspoon black pepper
2 teaspoons salt
¼ teaspoons garlic powder
1 egg
1 cup milk
½ cup hot sauce
2 tablespoons butter
1 package small flour tortillas
Lettuce (sliced)
Tomatoes (chopped)
Shredded cheddar cheese
Blue cheese dressing
Heat oil in a deep fryer to 375 degrees. In a large bowl combine flour, black pepper, salt, and garlic powder.
In a medium bowl beat together the eggs and milk.
First roll the chicken pieces in the flour mixture, then dip into the egg mixture and roll the chicken bits once more in the flour mixture until well coated.
Deep fry breaded chicken bits in batches at 375 degrees for about 5 minutes per batch or until chicken is fully cooked.
Drain on paper towels.
While chicken is frying, in a small sauce pan over low heat add hot sauce and butter.
Cook until the butter has melted and is combined with the hot sauce.
In a large bowl toss the chicken bits with hot sauce until fully coated.
To make tacos- place a few buffalo chicken pieces onto the bottom of a flour tortilla. Top with lettuce, tomato, cheddar cheese, and blue cheese.

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Achari Paneer

Achari Paneer is a pickle-flavored recipe from Gujarat.


1 cup Paneer (cottage cheese), cubed 
1 tsp Fennel Seeds (saunf) 
¼ tsp Mustard Seeds 
5 to 6 Fenugreek Seeds (methi) 
1 tsp Onion Seeds (kalonji) 
½ tsp Cumin Seeds (jeera) 
½ tsp Asafetida (hing) 
1 Onion, sliced 
½ tsp Turmeric Powder (haldi) 
½ tsp Chili Powder 
½ tsp Black Salt (sanchal) 
¾ cup Curd 
1 tsp Plain Flour (maida) 
3 tbsp Coriander, chopped 
1 tbsp Oil 
Salt to taste

1. Take a small bowl and mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida.  
2. Heat oil in a pan and add the seeds mixture.  
3. When the seeds start crackling, add onion and sauté till it turns translucent.  
4. Add the paneer, turmeric powder, chili powder, black salt and stir fry for some time.  
5. Add in the curd and sprinkle the plain flour. Mix the preparation well.  
6. Sprinkle coriander and salt and bring the mixture to a boil.  
7. Remove from heat and serve hot, with rice or rotis.  

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Matar Kachori - flaky & crisp indian pastries stuffed with spiced & mashed peas vegan recipe.  


For the pastry:

1 cup all-purpose flour/maida (you can also use whole wheat flour or both the flours in 50:50 amount)
1 tbsp oil or ghee ((i used sunflower oil)
¼ cup warm water
¼ tsp baking powder
¼ tsp salt


For the stuffing:
1 cup peas, fresh or frozen
¼ tsp red chili powder/lal mirch
¼ tsp turmeric powder/haldi
½ tsp coriander powder/dhania powder
½ tsp fennel powder/saunf pwder
½ tsp chaat masala
½ tsp amchur powder/dry mango powder
½ tsp green chili-ginger paste or crushed or minced (use about ¼ inch of ginger and ½ or 1 green chili and crush in a mortar & pestle)
¼ tsp cumin/jeera
1 tbsp besan or gram flour
2 tsp oil or ghee
Salt as required


For frying:
2 to 3 cups oil


Preparing the pastry:
1. Sift the flour, salt and baking powder add oil and form a bread crumb like mixture.
2. Add water and form a tight dough cover with a damp cloth and keep aside.


Preparing the pea stuffing:
1. Boil or steam the peas mash them coarsely or semi-coarsely.
2. Heat oil and fry the cumin then add the crushed ginger and green chili.
3. Fry for a minute now add the dry spice powders and salt.
4. Stir and add the gram flour saute for 2-3 minutes.
5. Check the seasoning and add some more of the spice powders or salt, if required.


Preparing the kachoris:
1. Make equal sized 5-6 balls from the dough roll into 3-4 inch round on a dusted board.
2. Add some of the stuffing in the center brush some water on the edges.
3. Bring together all the edges and pinch them press the edges downwards below.
4. Roll into a 4-5 inches kachori prepare all matar kachoris like these keep the kachoris covered with a wet cloth.
5. Now heat oil at medium flame, fry the kachoris till they become golden, flaky and crisp.
6. Serve matar kachori hot with some coriander chutney or tamarind chutney.



Few tips for making matar kachori:
1. For making any flaky pastry, the proportion of flour to oil/ghee is important.
2. Also the amount of water required to knead is another important factor that determines the flakiness too much water will make the dough crisp but not flaky and too little can dry out the dough.
3. Keep the dough covered with a moist cloth at all times.
4. Next comes the frying too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling too cold oil would end up the dough soaking a lot of oil and the result would be an oily pastry.
5. To check the temperature while frying, add a small piece of dough to the oil.if it comes steadily to the surface, then the kachoris are ready to be fried.
6. if the the dough comes quickly, the oil is hot so lower the flame if it takes a lot of time to come, then the dough is cold increase the flame.
7. A point to be remembered is that when you add the kachoris to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.
8. The spices in the filling can be adjusted as per your preference.
9. If mango powder is not available, then add some lemon juice instead.
10. The recipe can be doubled or tripled.

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Hara Bhara Kabab


Hara Bhara Kabab boosts of green health. Made from spinach, peas and potatoes it is nutritious as well as delicious. Great with any chutney or sauce.




2 cups spinach/palak

2 medium size potatoes/aloo

¾ cup peas/matar, fresh or frozen

1 tsp chaat masala powder

1 tsp amchur powder/dry mango powder

2 tsp ginger-green chili paste or crushed (adjust as per your spice requirements)

2 and ½ tbsp besan/gram flour

Salt as required

1 or 2 tbsp oil for frying the kababs




Blanch the spinach in salted water.
Drain and keep them in a cold water.
Finely chop the spinach and keep aside.
Roast besan/gram flour in a small pan till it becomes aromatic and changes its color don't over roast or darken the gram flour.
Steam or boil the potatoes and peas in a bowl take the chopped spinach grate the boiled potatoes in the bowl add the peas and green-chili paste.
Mash the kabab mixture with a potato masher or with a wooden spoon.
Add all the dry spice powder, roasted gram flour and salt mix the kabab mixture uniformly.
shape into round patties and shallow or pan fry the kababs till golden brown.
Serve hara bhara kabab hot with chutney or sauce.





Few tips for hara bhara kabab recipe:

The spice powders namely chaat masala and amchur powder can be adjusted as suited.
For binding instead of gram flour, corn flour or corn starch can also be used.
These kababs can also be baked as well as grilled. You can bake kababs at 180 degrees C which is moderate oven temperature. Brush some oil on the kebabs. Just place the kebabs on a tray or wired rack and bake for 20-25 mins or till the kebabs get browned from the top. You can changes the sides after 10-15 minutes of baking. Better to bake both the sides.
If you don't have chaat masala, then just add garam masala powder and reduce the quantity to ½ teaspoon

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Aloo Poori

Very traditional recipe that goes back a long way, nothing can beat the aloo poori combination. It is a full meal recipe in itself, can be eaten as a breakfast option or even lunch.

Ingredients -

For the aloo bhaji:

Aloo (Potatoes) boiled – 6-7 medium size
Tomatoes – 3 large size
Onions – 2 large size
Ginger Garlic paste – 1/2 teaspoon
Salt to taste
Red chilli powder – 1/2 teaspoon
Garam Masala – 1/2 teaspoon
Dry coriander powder – 1 tablespoon
Turmeric Powder --á3/4 teaspoon
Amchur Powder – 1/2 teaspoon
Dry Fenugreekleaves(Kasuri Methi) – 1 teaspoon

For the Pooris:

Whole wheat flour – 2-3 cups
Oil to knead – 1 teaspoon
Ajwain(Carom Seeds)-1/2 teaspoon
Water as required
Salt to taste
Red chilli pinch

Method -

Aloo Garvy

Grind tomatoes,onions in a mixer-áand add ginger garlic paste to it. Mix it again in the grinder. 
Take a kadai, add oil, when oil heats add the tomato onion paste. 
Fry it (bhunoit) in the kadai for about 7-10 minutes on medium flame. When the masala starts leaving the sides of the kadai then it is done, you will be able to see the oil on the sides of the kadai.
Add kasuri methi to it along with all the dry spices.
Mash the boiled potatoes with hands gently ( DO NOT CUT THEM INTO PIECES WITH THE KNIFE). 
This will give you a nice authentic flavour of the aloo bhaji. 
Add the gently mashed potatoes into the kadai with 1/2 a-ácup of water and bring to boil. 
Your aloo-ábhaji should-ábe little thick. Wow its ready!!!!

For the Pooris -

Now prepare the dough for the pooris, in a mixing bowl. 
Add the flour,oil,spices and knead it to a thick dough (pl do not forget to add ajwain to the poori dough as this gives a very nice flavour to the pooris). 
Knead it to a thick dough with both the hands. 
Let it rest for 20 mins, cover the dough with a transparent foil.

Frying the pooris:

Make small lemon size rolls from the dough that you have kept aside for 20 minutes. 
Roll it with the help of a rolling-pin and deep fry it in the hot oil kadai. 
Put the flat rolled dough in the kadai, press it a little with the ladle from the top, your poori-áwill puff by doing so. 
For making crispy puffy pooris, fry from both the sides with the help of a ladle in the hot oil kadai.
Remove them onto a tissue paper so that the excess oil is soaked.
Serve these hot pooris with the aloo bhaji and sliced lemoned onions, mango pickle and green chillies. 
You can have curd too along with this combo recipe.

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Indo- Chinese Chicken Pokoros


I/2 Kg chicken breast 
1 lg onion 
1 inch ginger 
1 clove garlic 
1 chopped green chillies finely chooped 
1 tsp lemon juice 
1 1/2 cup dry batter maida1 


Blend everything but chicken and batter in blender until fine. 
Use this to marinate the chicken for 1 hr. 
Mix water with batter until batter is thick as honey. 
Put chicken in batter. 
Fry pieces under low heat to a medium brown. 
Enjoy it as an appetizer or snack 

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Fried Tofu is a wonderful side dish and quite easy to make. It doesn’t require a lot of ingredients or time, so it’s a perfect dish for a beginner in Korean cooking.......

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Rogan Gosh is a fine delicacy from Kashmir. In this recipe mutton is prepared with yogurt, spices, kashmiri red chilli powder.

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Tropical Fruit Salad
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