Food glorious Food

15/06/2026

😊

15/06/2026

Just sharing not my recipe Greek Yogurt Turkish Flatbread (Bazlama-Style)
This soft, fluffy flatbread is inspired by Bazlama, a traditional bread from Turkey. Using Greek yogurt makes it extra tender, slightly tangy, and beautifully soft.

Ingredients

3 cups all-purpose flour (375 g)

1 cup thick Greek yogurt (240 g)

1 tablespoon olive oil (15 ml / 13 g)

1 teaspoon salt (5 g)

1 tablespoon sugar (12 g)

2 teaspoons instant yeast (6 g)

½–¾ cup warm water (120–180 ml), as needed

Instructions

In a large bowl, combine the flour, sugar, salt, and yeast. Mix gently so everything is evenly distributed. Add the Greek yogurt and olive oil, then begin mixing while slowly pouring in warm water. Add just enough water to bring the dough together into a soft, slightly tacky ball.

Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If it feels too sticky, dust lightly with flour, but keep it soft for tender bread.

Place the dough into a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Once risen, gently punch down the dough and divide it into 6–8 equal pieces. Roll each piece into a ball, then flatten with your hands or a rolling pin into thick discs about ½ inch (1–1.5 cm) thick. Cover and let them rest for 15–20 minutes to puff slightly.

Heat a dry skillet or cast-iron pan over medium heat. Place one flatbread into the hot pan and cook for about 2–3 minutes on each side. You’ll see bubbles forming and golden brown spots developing. Flip and cook the other side until fully cooked and beautifully golden.

Remove and brush lightly with melted butter or olive oil if desired. Keep covered with a clean kitchen towel to stay soft while cooking the rest.

Serve warm with grilled meats, stews, dips, or use as sandwich bread. It’s especially delicious alongside spicy dishes — something I know you enjoy exploring in your recipe creations.

28/05/2026

25/04/2026

Let’s make chevda
This is a basic recipe you can take it up a notch or two 😄👍

500g corn flakes place in a single layer on a cookie sheet in a preheated oven 150 deg toast until crispy and golden
350g of raw peanuts fried and kept aside , cool down completely
2 green chillies chopped and fried, cool completely
2 potatoes grated , divide into 2 portions and colour as per personal preference, fry until crispy and keep aside to cool completely
150 g of whole almonds fry for five minutes and keep aside too cool down completely
I added 50 g of raisins this is entirely optional
1 sprig of curry leaves fry until crispy and keep aside to cool completely
Salt to taste

Ensure that all ingredients are completely cool before adding to a large dish use your hands to mix evenly now add salt to taste, 2 / 3 teaspoons of chillie powder, a pinch of tumeric powder and a tablespoon of sugar.
Mix in gently.
Store in an airtight container

10/04/2026

Creamiest Macaroni and chilli cheese

Pic credit:
Adapted from

±2-3 cups macaroni
Salt-to taste
1 tsp olive oil

CHEESE SAUCE:
1 packet knorr three cheeses pasta sauce
3 T flour
3 T melted butter
½ - ¾ cups milk (depends on the thickness of the sauce)
1/2 cup fresh cream
¾ cups cheese
2 tbsp Aromat
1 tbsp crushed green chillies or green masala
2 whole chillies sliced

In a saucepan add the butter and flour whisking to form a paste.
Add the milk and whisk well. Add cheese whisk until combined.
Make the knorr sauce as instructed on the packet (use a bit less water than required). Add it to the other cheese sauce and mix until combined. Add aromat and fresh cream and crushed green chillies.
Strain the pasta and put it back into the pot, add the sauce to it and allow simmering for about 3-5 minutes until there is no excess liquid.
Put it in a casserole dish and sprinkle cheese over with sliced green chillies. Heat in oven until cheese melts.

09/04/2026

Spicy Indian Chicken Steak with Masala Gravy
🧂 Ingredients

For the chicken marinade:

2 boneless chicken breasts
2 tbsp yogurt
1 tsp ginger-garlic paste
1 tsp red chili powder 🌶️
½ tsp turmeric
1 tsp garam masala
1 tsp lemon juice
Salt (to taste)

For the masala gravy:

2 tbsp oil or butter
1 onion (finely chopped)
1 tsp ginger-garlic paste
2 tomatoes (pureed)
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
Salt (to taste)
½ cup water or chicken stock
2 tbsp cream (optional, for richness)
Fresh coriander leaves (for garnish) 🌿
🔪 Instructions
1. Marinate the chicken
Mix all marinade ingredients together.
Coat the chicken well and let it sit for at least 30 minutes (or overnight for best flavor).
2. Cook the chicken steaks
Heat oil or butter in a pan.
Cook the marinated chicken on medium heat for 5–6 minutes per side until nicely charred and cooked through.
Remove and set aside.
3. Prepare the masala gravy
In the same pan, add a little more oil if needed.
Sauté onions until golden brown.
Add ginger-garlic paste and cook for 1 minute.
Pour in tomato puree and cook until oil separates (this is key for flavor).
Add all spices and salt, cook for another 2 minutes.
Add water or stock and simmer until slightly thick.
Stir in cream (optional).
4. Combine
Place the chicken steaks back into the gravy.
Spoon the masala over them and simmer for 3–5 minutes.
🍽️ Serving ideas
Butter naan or roti 🫓
Jeera rice 🍚
Mashed potatoes (fusion style!)
Grilled veggies